kathysrecipebox

Cooking with food intolerances

Spinach Salad Dressing May 21, 2016

My mother-in-law makes this dressing, which I modified a little due to my intolerance of garlic. Her spinach salad has spinach, diced orange and sliced strawberries on it. Yum!

1/4 c. sugar

1/4 tsp. paprika

2 Tbs. minced Vidalia onion

1/2 c. olive oil

1/4 c. balsamic vinegar

pinch of salt

pinch of cloves

Combine all ingredients. Shake well.

 

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German Potato Salad

My son loves potatoes . . . and bacon . . . and he’s a teenager, so he’s a bottomless pit. He loves German potato salad.

9 potatoes

6 slices bacon

3/4 c. minced Vidalia onion

2 Tbs. Pamela’s gluten-free flour blend

2 Tbs. sugar

2 tsp. sea salt

1/2 tsp. celery seed

1/8 tsp. black pepper

3/4 c. water

3/4 c. apple cider vinegar

Cook potatoes. Drain.

Fry bacon. Remove from pan. Fry onions in bacon grease until tender. Combine flour, sugar, salt, pepper, celery seed, water and vinegar, and put in pan with the bacon grease and onion. Bring to a boil. Add potatoes and bacon. Stir to coat. Serve warm.

 

Stew January 29, 2012

white sweet potato

orange sweet potato

onions

celery

garlic

stew beef

carrots

tomato paste (optional)

sea salt and pepper to taste

I want the broth of stew to be flavorful and thick but it’s hard to find safe beef broth and the gluten-free flours don’t really do a good job of thickening the broth anyway, so I came up with a solution. I cut up sweet potatoes, celery, onion, carrots, and garlic, and boil until tender. Then I throw them in the blender with some water to puree them. Sometimes I add one of the small cans of tomato paste as well. That is the base for the stew. Then I brown stew meat, and throw in cubed white sweet potatoes, and diced carrots. Add water as necessary to adjust the “thickness” of the base. And cook it all in the slow cooker for 8 hours on low. Then my kids can’t pick out the onions and celery that they “don’t like” and they get lots of vegetables.  And best of all, my family loves it (except my daughter who can’t have beef!).

 

Curried Chicken Salad July 3, 2011

This recipe was inspired by my neighbor, Heidi. She told me the ingredients in her recipe, and I couldn’t have some of them, and had forgotten some of them when I decided to make mine, but what I made turned out delicious. And now I’m very sad that I’m out of curry powder, and I’m wondering if I can do the same thing with green curry paste…

3/4 boneless chicken breast, diced

about 1/2-3/4 c. green grapes, halved

1 apple, diced

1/2 Tbs. safe curry powder

1/2 c. safe mayonnaise (I make my own; it does have eggs)

2 tsp. sugar

sea salt to taste

Mix all ingredients together. Chill. Eat too much. Go back for more a few minutes later because it was so good.

 

Quinoa Salad (Taboule) January 11, 2011

2 c. cooked and cooled quinoa

1/2 c. sliced black olives

1/4 c. cucumber, peeled, and cubed or diced tomato

2-3 Tbs. fresh parsley, chopped

2 Tbs. minced Vidalia onion or sliced scallions

2 Tbs. lemon or lime juice

1/2 tsp. chopped mint

2 Tbs. olive oil

sea salt & pepper to taste

Mix all ingredients. Chill for a couple of hours to combine flavors.

 

Cabbage Slaw

1/2 head cabbage, shredded

1/2 Vidalia onion, thinly sliced

1/4 c. chopped fresh parsley

3 Tbs. sugar

1 tsp. sea salt

2 Tbs. red wine vinegar

2 Tbs. olive oil

Combine sugar, salt, vinegar, and oil. Mix well to dissolve salt and sugar. Combine with other ingredients. Chill before serving.