May 2015 – Page 2 – Holly's Gluten Free Home

Today is cinco de mayo. But, I’m on call and so I’m boycotting… And my boyfriend, who is Mexican, says it’s not a real holiday…so I feel like boycotting is even a better idea. Of course, he came home and asked “where are the margaritas?” Jerk. Just kidding… Mostly.

Anyway, I had planned sandwich night for the kids (essentially I put out bread and sandwich meat and cheese and condiments and call it dinner! Yeah, me!) I wanted something a little different tonight and one of my favorite (and super duper easy dinners) is a one pot curry rice bowl.

I use a rice maker, but a large pot would work as well.

So to rice maker add:

1 cup rice

1 can garbanzo beans, rinsed and drained

1 small chopped potato

1/2 chopped onion

2 c water

1/2 can coconut milk

4T curry

Oregano/ thyme to taste

Salt and pepper to taste

2 t red pepper flakes

just pour it all in there and get ready for fantastically easy & delicious

add us too!

the poor beaten machine that cooks my rice!

Mix it all, turn on rice cooker to “mixed” or boil and then simmer on low heat until all water absorbed. I usually add 1/2 cup water at end and stir to give a creamier texture. Serve with side of tomatoes or puréed tomatoes.

here it is! Cinco de Mayo that!

❤️make it a great night!

Pad Thai! Make your meatless Monday memorable!!

By GlutenFreeHolly

On May 4, 2015

In Gluten free

Admittedly, I love Mexican food… And it’s so easy to make gluten free and vegetarian and it’s so yummy! But, this can create quite the rut… And tomorrow is cinco de Mayo… So, let’s mix it up!

What you need:

1 box of 8 or 16 oz rice noodles (I’m cooking for 6 so I used 16 oz) half everything if you go with 8

1/2 cup veggie broth

2 T gluten free soy sauce

Juice of 1 lime, plus 1 lime cut into wedges

1T sugar

Sesame oil, red pepper infused sesame oil too if you can find it

1 container cubed firm organic tofu

Salt

Bean sprouts

2 eggs

2 cloves chopped garlic

Peanuts

Green onion, sliced

Ready?

Place noodles in bowl of hot water – let sit 30 mins and then drain.

Heat sesame oil and fry tofu with a little salt and the red pepper infused oil if you are cooking for people who like spicy (I, however, unfortunately am not… And my kids will likely require 4 gallons of water for the small amount I’m going to add)

get that tofu frying! brown well …

In another pan, heat 3-4T sesame oil and scramble 2 eggs, set aside

On med heat, with residual oil, add garlic and noodles and mix well. Mix broth, lime juice, sugar and soy sauce and pour over noodles, stir well.

Add in egg, tofu & mix well. Place I large serving dish, garnish with likes on side, sprouts on top and peanuts. Serve with red peppers flakes and extra gluten free soy sauce!

My kids loved it and ate the tofu!!! (That’s a first) Have a great night! ❤️

omg delicious…and rediculously easy!

Mango Mint Madness – you’re going to love this summer salad!

By GlutenFreeHolly

On May 3, 2015

In Gluten Free Dining

Mango Mint Salad! get your summer on!

I’m allergic to mango. I have the most beautiful, fertile, productive mango tree in my front yard. Mangos hang over the sidewalk and fall over the cars. They are delicious, big, sweet and juicy and I have no idea of the name of the variety. In the summer, I give away mangos by the bag full, make mango bread, mango ice cream, mango salsa, mango margaritas and chop and freeze bags full of mango for friends. I can’t eat it, but these do not go to waste!

Its the first weekend of May, and after a nasty storm, the yard was littered with mangos, and suprisingly, they are ripe! The kids have polished off a few, but tonight I’m making them their favorite dinner… Tacos… And also, a side of Mango Mint Salad!

You need:

Juice from 1 lime

2 mangos, chopped

1 t red onion chopped in fine slices

2T mint, chopped

To chop a mango- quarter the peel, pull back the peel one quarter at a time, if it’s not ripe enough, use a sharp knife to peel it. Once the peel is off, cut from top to bottom just in front and in back of pit, then each side, chop fruit.

Tree to Table! How’s that for trendy?

quarter, peel, chop….

it almost turned into a mojito…

Mix it all together, double, triple or quintuple the recipe as needed and enjoy! This salad was gone before I blinked!

Have a great night!

❤️

Gingerbread Waffles…gluten free & perfect for a lazy Sunday

By GlutenFreeHolly

On May 3, 2015

In Gluten free

Long week? Well Relax! Put some easy, yummy waffles on the table with fruit & cheese grits and brunch is ready! These waffles taste as good as they smell….and they smell like a combination of a fresh spring morning & cooking in my mom’s kitchen at Christmas….yep..that good!

Step 1. Get coffee…rinse & repeat until eyes open (it took 3 cappuccinos for me…but now I’m good!)

Step 2. Grits- boil 2 cups water ( or half water, half milk), once boiling, whisk in 1/2 cup grits with dash salt. Cover and turn heat to simmer, once thick, add handful of your fav cheese … Or whatever you have on hand. Woohoo! Done!

Step 3. Waffles