Gluten-free corned beef hash is an easy 30 minute meal. The cabbage and other vegetables add variety and nutrition and make a complete meal in a skillet.
It’s an ideal dinner recipe to cook on a busy weeknight that will have your family coming back for more.
Baked polenta is an easy gluten-free recipe that works great as a side with dinner. Plus, I really enjoy it for lunch… Especially since it’s so quick & easy to prepare.
If you have ever had grits – especially Southern-style grits with butter, syrup and bacon – you might recognize a similarity to traditional Italian polenta.
They are both made from ground, dried corn. In fact, some would say they are interchangeable, although polenta is usually a coarser grind than grits and the type of corn used is “flint” corn, making a firmer texture after cooking. If you can’t find polenta where you shop, you can substitute grits in a pinch. Some stores also have cooked polenta in a tube in the dairy or meat case.
Baked polenta fits into a 30 minute meal easily, even if I want to add some of the optional toppings like sautéed onion or mushrooms.
I love peaches. I was born in Fredericksburg, Texas…
… Smack-dab in the middle of the Texas Hill Country’s many peach orchards!
And, I think peaches are so good that I wondered what they might taste like in a salsa.
So, I decided to whip up a batch to find out.
These easy gluten-free banana peanut butter muffins are quick to make and have for breakfast or snacks without a lot of fuss and bother, and, to make it even better, they taste great.
The other day I baked some of these for an easy breakfast and enjoyed two of them right away. Then I unexpectedly found I had to take a family member to the doctor immediately.
That trip took a lot longer than I expected. About half-way through waiting for our turn to see a doctor, I realized I should have taken a couple of these muffins with me. They would have packed easily into my purse and they would have made a terrific snack!
I made the most delicious, gluten-free beef rump roast braised in my slow cooker the other day. It was lean and flavorful and it sliced easily so it was easy to serve. The juices were fragrant with the Mediterranean seasoning and the savory vegetables. And, to top it all off, the sandwiches that I will make from the leftovers will be wonderful… We’ve had this before… Many times!
When I did thicken the juices to make a gluten-free gravy the way my husband likes it, we really enjoyed it. I used sweet rice flour for thickening this time. But, arrowroot powder or potato starch flour would work too if you’re cooking paleo.
A little while before serving time, I stirred the thickener into some of the juices and then stirred that back into the crockpot. It made such an easy gravy! There was plenty of flavor in the juices, so without any thickening it would still be excellent if you are on a low-carb diet.
I discovered a new brand of rotini with good flavor and lots of nutrition.
I was interested in this new product from Tolerant when I saw that it is made solely of lentils – Non-GMO Organic Red Lentils… Nothing else.
That makes it gluten-free and also free of the top eight allergens. This low-glycemic rotini is certified gluten-free, non-GMO, organic, vegan and kosher.
Since it is made from red lentils, it has a delicate pink tint that is lovely and appetizing whether in a salad with greens and dressing or in a skillet with peppers, onion and sauce.
The simplest ideas are sometimes the most useful. This is a simple recipe and it is that simplicity that makes it so good. I did these potatoes in my slow cooker so I made them “on autopilot” while I did other things.
I made the potatoes shown in the picture in the slow cooker as cubed potatoes with olive oil & parsley for seasoning.
Quartered or cubed potatoes with your favorite seasonings would work just as well. I served these recently for dinner with what I call a mini-meat loaf.
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