meatless monday – Holly's Gluten Free Home

I’m always looking for something fast, easy and delicious! If a recipe meets those 3 criteria, it’s my new favorite food. The challenge is that it has to be delicious to a German au pair, a Mexican husband, a celiac (me), a 7 year old, an 11 year vegetarian and a 15 year old vegetarian…. Yeah… Imagine!

So I saw the recipe in a Kraft magazine while waiting at a doctors office (damn doctors… 😉 ).

So here comes fast, easy and delicious!

Quinoa dinner salad for 6

Cook 2 cups of quinoa in 2 1/2 cups water and 1 T butter

Mix once cooked with

1 cup shredded Parmesan cheese

1/2 cup Italian salad dressing

Then add:

7 sliced radishes

3 green onions sliced

2 cloves garlic crushed

1/4 cup mint chopped

Snap peas chopped coarsely

Salt and pepper to taste

Mix well!

Top with additional Parmesan

Enjoy❤️

Meatless Monday takes a Tex-mex twist!

By GlutenFreeHolly

On January 4, 2016

In Gluten free, Uncategorized

The holidays are over… 2016 is here! And my kitchen makeover that I’ve taken on is halfway done! Let me tell you.. Refinishing cabinets is not light duty and the blogging definitely suffered! But while I wait for some cabinets and countertops, let’s get back to cooking it up gluten free!

N
So, here’s what you need!
1 cup cooked quinoa- I cooked 1 cup with 1 1/2c water, 1/2 t cardamon, 1/2 tsp salt

2 sweet potatoes – sliced (with my amazing new spiralizer!!! Love it!!)

1 red onion – chopped coarsely

5 sweet peppers – sliced

Salt, pepper, italien seasoning, red pepper

Sauté it up with 1 T olive oil

Uh oh … The cooktop is dying.. Down to 1.5 units with no temperature control:( …hence the remodel!

Sweet potatoes, red onion and red peppers… They go together like sugar and spice and everything nice!

1 package corn tortillas – I like Mission

3 cups shredded cheese- Monterey Jack

1 can refried beans

1 jar of salsa verde

LETS GO!

Step 1-Layer tortillas in pan

Step 2- Spread on refried beans (about 1/3 of can)

Step 3- Layer on quinoa, veggies and cheese

Step 4-Repeat!

Step 5- Pour on the salsa & cover liberally with cheese!

Step 6- Cook 350 for 30 mins!

Yippee! Enjoy! This turned out great! Super delicious!

Remember! No one does awesome like you do! Get out, get active, get happy… No one is going to do it for you!

❤️

Easy, cheesy, beautiful… Tostadas! Meatless Monday is Here!

By GlutenFreeHolly

On July 13, 2015

In Gluten free, Gluten Free Dining

On call all weekend and now I want to have a nice family dinner. I have avocados that are ready to go… I’m pretending that I need a reason to cook Mexican….

Well, I don’t – and so its rice and beans and tostadas and sopes and Key Lime Pie! That’s right, Baby!

I know… I’m pretty psyched for dinner too… My daughter’s friend, who was here for a play date, took one look and asked if she can stay for dinner. Yep… That makes me feel good!

So, this is too easy! Get your beans and rice on auto pilot. I bought vegetarian old El Paso refried beans, some premade tostadas and I’m halfway done with dinner!

What you need and how-to!

(See prior posts for rice and beans, key lime pie, and sopes)

dinner prep in action! sangria, beans, sopes, tostadas & key lime pie! oh YES!

Tostadas- fry your own, or pre- made.

Old El Paso refried beans

1c shredded Monterey Jack Cheese

2 avocados

1 tomato

1 green onion

Cilantro

Warm tostadas in the oven on a cookie sheet, heat beans, spread beans on each tostada, sprinkle with cheese and then garnish with tomato, green onion and avocado.

Enjoy the easiest dinner EVER!!

i just had to take a pic… now i can take a BITE!

looks good! easy, cheesy, beautiful… super cheesy, right?!

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!

Fall in Love with Meatless Monday! Red Chard Enchiladas with Freshly Prepared Salsa Verde….gluten free, vegetarian and omg good…..

By GlutenFreeHolly

On April 27, 2015

In Gluten free

A year or so ago, my kids designated Monday as Mexican Monday. I know the rest of the world has it as Meatless Monday…so why not just mix them together? Anyway, I always look forward to cooking Monday dinner, and tonight is no exception!

First, fresh homemade salsa verde… I’m going to start with that, because honestly if you’re exhausted, just make that, grab a bag of tortilla chips, some retried beans and cheese and you’ve got yourself a meal! It’s good…really good…my son, who was my taste tester tonight, ate at least a cup of it before I had the enchiladas ready to bake! Ready?

Salsa Verde

you cant find THIS in a store! get your chips ready… the cook needs some nourishment, too!

10-12 tomatillos

6 small sweet peppers

1 jalapeño (seeded if you don’t like it spicy, 2 if you like it HOT!)

Salt 1tsp

Garlic 2 cloves

1/2 onion

1 cup cilantro fresh

Husk tomatillos, wash. Add everything except salt, garlic & cilantro to boiling water and boil 10 minutes. Add to ninja with salt and garlic and blend, add cilantro and blend to pure delicious, salsa verde perfection…..stays in fridge for at least a week…..assuming that you don’t eat it all….good luck with that!

tomatillos!

usually, im the one in hot water…but tonight, so far, so good

they look delicious already

ninja, ninja, Ninja!

Next stop, Red Chard Enchiladas

You need: red chard, or rainbow

Onion (red), garlic, salt & pepper

3-4 small sweet peppers

1 jalapeño

3 potatoes, chopped

Cheese, shredded, I used “Mexican blend”

Corn tortillas, I used Mission

Salsa verde, from store or above

Brown potatoes about 10-12 minutes, until cooked with salt and pepper, set

aside

chop, season, and brown…you DO have music on , right?

Chop up stem of chard and sauté with onion, garlic, salt and pepper. After a couple handfuls of chips (maybe 3-4 mins), add peppers, then chard leaves cut into ribbons. Sauté about 5 mins. Add potatoes, 1 cup of cheese, stir.

red chard stems, ready for chopping

add everything together & mix!

Spoon into warmed tortillas (microwave 1 minute in towel), roll and place in pan.

roll it up!

Cover with salsa verde & cheese.

pour on salsa & spread to cover

Bake until bubbly 15-20 mins 350 degrees, covered

Get your family to the table! They better kiss the cook tonight! ❤️

Mexican Meatless Monday! Cheese Flautas! Easy & Gluten Free

By GlutenFreeHolly

On April 20, 2015

In Gluten free

I’m kind of tired! I injured my ankle in an act of distracted walking and am a bit humiliated… According to my iPhone I walked 4.5 miles today in this boot, which I accept as my penance for a completely preventable accident. This dinner is so easy that I pull up two stools… One for me and one for “the black boot of shame” and in 15 mins, dinner is done!

First- I make guacamole…. See prior recipe… Delicious, nutritious and oh! So yummy!!!

honestly… for me, this could be dinner !

Second- pop open bag of the all new “simply tostitos”. This is the first time I’ve seen these- my son picked them out at Publix and my kids loved them. Really great corn flavor! Less salt… Organic corn… Gluten free with clear labeling. Winner! (For chips…)

Third- lets get these flautas going!

You need:

Corn tortillas ( I use mission)

Veggie oil or olive oil

Monterey Jack cheese

Heat oil to medium high. Wrap 10 corn tortillas at a time in a cloth napkin, drip a little water on napkin and heat 1 minute on high in microwave.

Slice Monterrey jack into strips 1/4″ x 1/4″ x length of block (see photo)