Make this quick and easy recipe the next time you are in the mood to grill. It would also be delicous on top of meatloaf.
This is a recipe that I tought at a gluten-free barbeque class last night. They really liked the flavor. It reminds me of a combination BBQ Sauce/Chili Sauce, because it is on the sweet side.
Honey BBQ Sauce
1/2 cup minced onion
1 clove garlic, minced
1 Tablespoon vegetable oil
2 cups ketchup
1/2 cup honey
2 T vinegar
2 T minced parsley
1 T gluten-free Worcestershire sauce (Wizard’s Wheat-Free Vegan is a good one)
1/4 teaspoon ground pepper
Sautee onion and garlic in oil until softened. Add additional ingredients and bring to a boil. Reduce heat and simmer for five minutes. Either leave the sauce chunky or blend in a blender or with a hand blender, if you want to have a smoother sauce. Keep the sauce in the refrigerator in a sealed container for up to two weeks.
Photo by Susan Voison blog.fatfreevegan.com
Here is a delicious and easy recipe from Enjoy Life Foods. Serve these warm with vanilla icecream on top.
Ingredients:For fruit filling:
1 can (15 ounce) sliced peaches (in juice)
¼ cup raw sugar or packed brown sugar
2 tbsp cornstarch (or tapioca starch)
1 cup blueberries
1 cup blackberries
For crust and topping:
1 package Enjoy Life Snickerdoodle cookies
1 tbsp Spectrum organic shortening
1 tsp vanilla extract
1/3 cup packed brown sugar
1. Preheat oven to 350°
2. To make the fruit filling: In a large bowl, mix together juice from peaches, sugar and starch. Stir in fruit. Place in a saucepan and cook over low heat until mixture thickens. Set aside.
3. To make the crust and topping: Combine crust ingredients in food processor. Pulse until the mixture resembles flax meal. Press half of the crust mixture into a greased 8-inch square baking pan. Reserve the other half of the crust mixture for the topping. Pour the fruit mixture over the crust. Take the reserved crust mixture and sprinkle over the fruit mixture.
4. Bake for about 20 minutes, or until the topping is golden and the fruit mixture is dark purple and thick. Let cool for 30 minutes before cutting into bars.
Yield: About 2 dozen
This is a modified version of a dessert from Clean Eating Magazine (www.cleaneatingmag.com). I make it GF and dairy free by replacing the granola, yogurt and vanilla with appropriate ingredients. My kids really love this and it is VERY easy to make.
1 cup GF granola
2 cups fresh berries (strawberries, raspberries, etc…)
3 cups plain yogurt (use plain coconut milk yogurt or soy yogurt if needed)
1/3 cup agave nectar
1 teaspoon GF vanilla extrat
Line an 8″ square baking pan with foil. Sprinkle granola evenly on bottom of pan and set aside.
In a blender, mix together berries, yogurt, agave and vanilla until blended. Pour mixture over granola, smooting mixture to edges of pan. Cover with foil and freeze until firm, approximately 4 hours. Keep frozen until serving.
To make life easier, cut the into squares before the mixture totally freezes or allow to slightly thaw before cutting into squares.
Looking for a SIMPLE and delicious dessert to serve at your next party? These strawberries are beautiful, delicious and the easiest dessert you will ever make. My kids devour them and my “fancy” adult guests think they are beautiful. They fit the needs of the most basic or extravagant dinner party or barbeque.
1 bag shredded coconut
1 pint fresh strawberries with leaves and stems attached
1 bag white chocolate chips
Cover a cookie sheet with wax paper. Rinse and dry the strawberries. Place the chocolate in microwave safe bowl and the coconut in another large bowl. Set the coconut aside.
Pour the chocolate chips into the microwave safe bowl and place them in the microwave. Set the microwave for the half or 50 percent power level. This is important because the chocolate will burn if cooked on full strength. Run the microwave at half strength for 40 seconds. Take the bowl out and stir the chocolate well. Repeat until the chocolate is just melted. Once it is melted do not heat longer as it will burn. Use the chocolate quickly before it hardens.
Take each strawberry and dip the bottom 3/4 into the chocolate, while holding the stem of the strawberry. Once the chocolate is on the strawberry, dip the strawberry in the coconut so it covers the chocolate. Place the dipped strawberry on the wax paper until it hardens, approximately 1 hour. Repeat with remaining strawberries. You can put the strawberries in the refrigerator for quicker hardening and to prevent future melting. Eat within 24 hours or the berries will become soggy unless refrigerated.
Earlier in the week I gave you the recipe for Jalapeno Grilled Chicken. I neglected to provide you with a delicious margarita recipe to complete your fiesta! This is a favorite recipe that my cooking group often serves on a hot day or when we are serving spicy food. Enjoy!
Makes 4 Margaritas
3 cups seedless watermelon, cut into 1″ cubes (without rind)
3 Tablespoons fresh lime juice
1 teaspoon fresh lime zest
4 ounces tequila
2 ounces triple sec, cointreau or other GF orange liquor
1 1/2 cups ice
Place watermelon cubes in a large ziploc bag and freeze for a minimum of 3 hours. Once frozen, place all ingredients in a blender and blend until smooth.
Serve in a margarita glass with a wedge of lime or watermelon.
One of my favorite magazines is Cook’s Illustrated. If you love cooking or are learning how to cook, this is a must-have magazine for you to read. They take a recipe and remake it many ways until they find the perfect cooking technique. This month’s magazine talked about the Secret to Great Rice Salad. I love a good rice salad, especially since it is gluten free. But, I also love a good quinoa salad. I have adapted one of their rice salad recipes to a quinoa salad recipe. This salad would be great served any time of year.
3 Tablespoons olive oil
1 garlic clove, minced
1 Tablespoon juice from a small orange
1 teaspoon grated orange zest
2 teaspooons apple cider vinegar
1 teaspoon table salt
1/2 teaspoon ground black pepper
3 cups cooked quinoa
1/3 cup chopped pitted green olives
2 medium oranges, cut into segments
1/3 cups slivered almonds
2 Tablespoons fresh oregano leaves, minced
Stit together oil, garlic, orange zest and juice, vinegar, salt and pepper in a small bowl. Combine cooked quinoa, olives, oranges, almonds and oregano in a large bowl. Drizzile oil mixture over and toss well to combine. Let stand 30 minutes to blend flavors and serve. Can be made ahead of time and stored in the refrigerator for 3 days.
If you are looking for more quinoa recipes, make sure to register for the 2009 Gluten Free Cooking Expo. We have a special session just on quinoa.
This delicious summer salad can be served anytime of the year. My kids think these legumes are fun to eat and they love the nutty flavor. Garbanzo beans are a great source of protein and both soluble and insoluble fiber. You can purchase garbanzo beans (chickpeas) in cans or dried.
For the Salad:
2 13 oz. cans garbanzo beans, drained and rinsed
2 medium sized tomatoes, diced
4 green onions, thinly sliced
1 green pepper, diced
4 Tablespoons fresh parsley, chopped
For the Dressing:
3 Tablespoons fresh lemon juice
2 garlic cloves, crushed
4 Tablespoons olive oil
1 teaspoon lemon zest
salt and pepper to taste
Prepare and combine all of the salad ingredients in a large bowl.
Combine the dressing ingredients in a container with a lid and shake thoroughly. Salt and pepper to taste. Pour the dressing over the salad and refrigerate for 1 hour, allowing the flavors to combine well.