Other Interesting Stuff

Fresh Cranberry Sauce

IMG_7213Here’s What You Will Need:

4 C. Fresh Cranberries

1 T. Freshly Grated Orange Peel (make sure not to grate the white pith because it’s bitter)

1/2 C. Orange Juice (I use fresh since we’re zesting one anyway and I don’t want to put it back in the fruit bowl naked)

1 1/2 – 2 C. Sugar (the amount here is just a preference on tartness so feel free to add a bit more if you have more of a sweet tooth)

Potato Masher – looks like this and comes in really handy for a variety of things


Rinse the cranberries and heat them in a deep pot over medium heat.  Meanwhile, if you haven’t already, grate the orange peel (zest) and toss that in the pot along with the sugar and the juice.

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Periodically give the cranberries a stir and a good mashing with the potato masher, continuing to cook over medium heat.  The process will take 18-20 minutes in all.

You may hear a popping sound as the cranberries swell and split.


After a few minutes, the mixture will begin to bubble and thicken.  Keep smashing away with the masher.

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Once the mixture breaks down and thickens up like the picture below, you can remove the pot from heat.


Serve like so, or refrigerate and enjoy cold.  Leftovers store quite well covered in the fridge.


Old Fashioned Pie Crust

This pie crust is nice because you can actually roll it out.  While you do need to use a little more TLC because it’s gluten free, I think you’ll find the tad bit more care needed to make it will be worth the effort once you taste it!

Makes a double crust. If needed, halve the recipe or wrap well with plastic wrap and store the other half in the freezer.

In your food processor add the following ingredients in order:

3 C. Superfine Rice Flour

1 tsp. Guar Gum

1 tsp. Salt

Pulse for a few seconds to combine.

½ Stick of Chilled, Unsalted Butter, cut into chunks

Pulse a few more seconds until the butter is thoroughly broken up

2 Egg

4 Ounces Regular Cream Cheese

Pulse again for a few seconds.

½ and ½ (about 6-8 T.) –while pulsing, add only as much cream as needed to form a dough. The finished product should form itself into a ball.

Turn out onto waxed paper lightly dusted with GF flour. Use more flour as necessary while rolling out. Once rolled to the desired size, flip the waxed paper upside down (pastry side down) into a pie plate. Gently press down into the pie plate and then carefully remove the waxed paper. Fill with your favorite pie or quiche recipe, crimp edges and bake according to each pie recipe’s instructions.

Gluten Free Protein Packed Pasta 🍝 

Cook up some protein packed gluten free Banza pasta, toss in any veggies that have been sautéed in good olive oil, add a splash or two of red wine vinegar, and salt to taste and you’ve got a heart healthy meal! Yum!

Simple Tomato Salad

Halve cherry tomatoes, toss in thinly sliced red onion, a splash of high quality olive oil such as Gianfranco Becchina’s Olio Verde, Fig Balsamic vinegar, a sprinkle of pink Himalayan salt and consume!  Packed with vitamin C, lycopene, and body healthy minerals and tastes amazing. Never heard of specialty vinegars?  What a treat you have in store!  Check out Vom Fass for tasty choices. 

Gluten Free Chocolate Pumpkin Muffins

Gluten Free and Off The Beaten Path

As tasty as they are beautiful, this muffin recipe creates a delicious velvety quick bread that makes Saturday mornings a little shinier.  Try  mixing up a batch to share at the office or over coffee with friends.  They freeze well too!

Here’s What You Will Need:

2 C. Superfine Rice Flour (I’ve used both white and brown and they turn out perfectly with either)

1/2 C. Cocoa (this time around I used Dutch cocoa but regular baking cocoa or special dark cocoa will work too)

1/4 tsp. Guar or Xanthan Gum

1/2 tsp. Salt

1 T. Baking Powder

1/2 C. Granulated Sugar

1/4 C. Packed Brown Sugar

1/2 tsp. Pumpkin Pie Spice

1 tsp. Vanilla

1/2 C. Canned Pumpkin

1 Egg

1/2 C. Vegetable Oil

1 1/2 C. Milk

1/4 Mini Chocolate Chips, reserved

Preheat the oven to 400 degrees and lightly grease a muffin tin.  This recipe will make…

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Easy Pan Fried Turkey

How about an easy Monday dinner idea like this one! I’ve got you covered! Search Side Dishes for other easy recipes on my blog.

Gluten Free and Off The Beaten Path

Dinner really can be as easy as 1,2,3.  Here a few spices and a simple protein make an entrée that looks and tastes more complicated than it was to make.  Accept the compliments.

Here’s What You’ll Need:

2 lbs. Turkey Fillets (these are super cheap, low cal, low fat, high protein cuts)

1 tsp. Celery Salt

2 tsp. Paprika

2 tsp. Dry Mustard Powder (in the spice aisle)

1 T. Olive Oil

In a small bowl mix the spices and set aside.

Heat the oil over medium high heat.  Season your fillets on both sides with the spice mixture.  Fry until golden brown (about 5 minutes per side depending on the thickness of the fillets).


Serve.  Easy right?!


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Honey & Garlic Chicken

So good it’s worth reposting!

Gluten Free and Off The Beaten Path

An easy recipe that’s small on ingredients but big on flavor, this chicken dish will become a go-to favorite when asked, “What’s for dinner?”

For less dinner-time war wounds over who gets the last piece, I highly suggest you double the recipe.

Here’s What You’ll Need:

1/2 C. Honey

2 tsp. Minced Garlic

2 tsp. Salt

5 Chicken Thighs

2 T. Olive Oil

Preheat the oven to 400 degrees and lightly spray a casserole dish with non-stick spray (like Olive Oil Pam Spray).

In a large pan, heat the olive oil over medium-high heat.  Once the oil is hot, carefully place the chicken thighs skin side down.  If you are doubling the recipe, you may need to do this in batches to ensure that each piece browns evenly.

Do not flip the chicken pieces until they release themselves when given a little prompting.  No forcing – patience is definitely a…

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