Gluten Free Pasta Salad

 

 

 

 

Gluten Free Pasta Salad
 
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Gluten Free Pasta Salad
Author:
Recipe type: Salad
Serves: 6
Ingredients
  • 2 cups uncooked Barilla Penne - gluten free
  • ⅔ cup Hellmann's Mayonnaise - gluten free
  • 1 teaspoon McCormick Onion Powder - gluten free
  • 2 tablespoons Bragg Apple Cider Vinegar - gluten free
  • 1 tablespoon fresh lemon juice
  • ⅓ cup sugar
  • ⅓ cup diced Colby Jack Cheese
  • 1 red bell pepper, diced
  • 1 yellow or orange pepper, diced
  • ⅓ cup diced red onion
  • ½ cup grape tomatoes, halved
  • ½ cup broccoli
Instructions
  1. Cook the pasta according to package directions. Drain and rinse with cold water.
  2. Combine the vegetables in a large bowl. Then add the pasta and diced cheese.
  3. Whisk together the mayonnaise, sugar, vinegar, onion powder, and lemon juice. Toss the pasta salad with the dressing. Serve

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Gluten Free Japanese Rice Balls (Onigiri)

 

 

 

 

Gluten Free Japanese Rice Balls (Onigiri)
 
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Gluten Free Japanese Rice Balls (Onigiri)
Author:
Recipe type: Side Dish
Cuisine: Japanese
Serves: 4
Ingredients
Instructions
  1. Cook the rice according to package directions.
  2. Transfer to a plate and let it cool. Cool enough to the touch. Divide the rice into equal portions about 4 to 6 depending on how big you want them to be. Wet your hands a few times to prevent the rice from sticking. Place about 2 to 3 tablespoons of chopped chicken in the middle and start molding into a ball.
  3. Cut the seaweed into quarters. Place rice ball on the seaweed and drizzle teriyaki sauce and sprinkle some sesame seeds. Serve

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Gluten Free Sauteed Mushrooms with Zucchini

 

Gluten Free Sauteed Mushrooms with Zucchini
 
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Gluten Free Sauteed Mushrooms with Zucchini
Author:
Recipe type: Side Dish
Serves: 4
Ingredients
  • 1 pound sliced white mushrooms
  • 2 medium zucchini, sliced
  • 2 cloves garlic, minced
  • 3 tablespoons butter
  • 1 tablespoon olive oil
  • Lawry's Season Salt - gluten free
  • chives for garnish
Instructions
  1. Heat a large saute pan to medium heat. Add butter and olive oil. Saute the garlic for 1 minute then add the mushrooms. Cook the mushrooms for 8 to 10 minutes then add the zucchini. Cook for 3 minutes. Season with salt and pepper or Lawry's season salt. Garnish with chives. Serve

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Gluten Free Spiralized Cucumber Salad with Microgreens

 

Gluten Free Spiralized Cucumber Salad with Microgreens
 
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Gluten Free Spiralized Cucumber Salad with Microgreens
Author:
Recipe type: Salad
Serves: 4
Ingredients
  • 1 cucumber, spiralized using Paderno Spiralizer
  • a handful organic microgreens
  • Kraft Zesty Italian Dressing - gluten free
  • few radishes, thinly sliced
  • few snow peas, thinly sliced
Instructions
  1. Combine all ingredients and toss with dressing. Super yummy! Takes only few minutes to make. Enjoy!

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Gluten Free Hot and Sour Soup

 

Gluten Free Hot and Sour Soup
 
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Gluten Free Hot and Sour Soup
Author:
Recipe type: Soup
Serves: 6
Ingredients
  • 4 cups Pacific Vegetable broth - gluten free
  • 1 (8 oz can) bamboo shoots - gluten free
  • 2 cups water
  • 1 tablespoon sesame oil
  • 2 teaspoons Thai Kitchen Authentic Roated Red Chili Paste - gluten free
  • 2 eggs, lightly beaten
  • kosher salt
  • Simple Truth Organic Tofu - gluten free; cut into cubes
  • 1 jalapeno pepper
  • 2 green onions, sliced
  • 1 tablespoon Bob's Red Mill Potato Starch - gluten free
  • 3 tablespoons Tamari Soy Sauce - gluten free
  • 3 tablespoons rice vinegar -gluten free
  • ½ cup shiitake mushrooms, sliced
Instructions
  1. Heat sesame oil in a large saucepan and saute bamboo shoots and mushrooms for about 3 minutes. Add broth, water, vinegar, chili paste, soy sauce and season with salt. Cook for few minutes then add the tofu and bring to a boil.
  2. Dissolve potato starch with a little water. Reduce the heat to low and add the starch stirring nicely. Add the eggs stirring slowly. Remove from heat and garnish with green onions and jalapeno slices. Serve

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