Gluten Free Recipes Archives | Page 11 of 20

Chilled Charred Pepper & Sweet Corn Soup

July 15, 2015 by Kristin

Today was the first noticeably scorching hot day this summer. As I lowered into my car and avoided direct skin to seat contact, I eyeballed a 101 degree reading on my dash. I thought “yikes!”. And then I thought about soup. Confused, I redeemed myself {to myself} with ideas of chilled soup. Because chilled soup in 101 degree weather makes sense.

A few minutes after arriving home, I had my mind set on this soup. But after flying to and from Dallas today, I also had my mind set on not braving the Whole Foods crowd. The likelihood of Fresh Plus, my neighborhood grocer, having golden beets was oh so slim. And I didn’t feel much like roasting beets anyway..

But what I did feel like doing was setting cutesy bell peppers on fire. And then putting all of the lovely bits of char into a {coconut} cream-based soup.

I really enjoyed how the sweetness of the corn paired with the smokiness of the peppers. And even more so, I appreciated how creamy this soup was, naturally, without cream.

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Ceviche de Lenguado {Homemade}

July 12, 2015 by Kristin

I found it, the summer 2015 must-have-in-my-fridge food. Ceviche. Peruvian, ceviche de lenguado, with a splash of coconut milk, to be exact. Having a bowl of chilled, citrusy seafood waiting for you after a few hours in the sun is.. a dream. And being that ceviche is on the simpler side of dishes to make, it’s a dream that can be realized quite easily.

While hunting for recipes, I had a particular ceviche in mind from a teeny, tiny Peruvian restaurant I went to while visiting my friend, Kristin, in Ft. Myers, Florida. Shockingly, the only ceviche de lenguado recipes I could find were in Spanish and didn’t include coconut milk. But I finally stumbled upon this ceviche recipe that helped me to the finish line.

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Tzatziki!

June 28, 2015 by Kristin

Tzatziki is, hands down, my favorite accompaniment. I’m certain it has much to do with nostalgia – walking with my family through the Sponge Docks, eating Chicken Souvlaki, and begging for a second piece of baklava. As a kid, my tzatziki to sandwich ratio was always out of proportion. As an adult, not much has changed.

The homemade tzatziki story is the same as any other why-did-it-take-me-so-long-to-make-this story. Taking almost as little effort as hummus, it’s not complicated to make. And I even found that all of the leftover juice gave me perfect excuse to make a super summery cucumber cocktail that I can’t wait to share with you!

There are so many ways to use tzatziki that leftovers couldn’t possibly be a problem. This light and fresh cucumber sauce could be used as a dip {with sliced veggies or pita chips}, in place of mayo for chicken salad, as a sandwich spread, or as a side for grilled meat and veggies.

Recipe below adapted from this recipe.

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Roasted Eggplant

June 24, 2015 by Kristin

Would it be so wrong to create a recipe, document said recipe, enjoy the heck out of it, but not post it? Because that’s what’s happening here. I made a delicious concoction of caramelized onions and goat cheese. And I fell in love with roasting eggplant slices. But…

I just can’t post a recipe that is SO time consuming to make and only feeds the mouth of… one. And I’m not sure how I feel about the fact that I took down an entire eggplant, half a package of goat cheese, and a half of a caramelized onion on my own.

But what I am going to do? Share how to roast eggplant slices. Because after tasting the roasted eggplant there really wasn’t a need for any toppings. The roasting process rids eggplant of its infamous spongy texture and brings out an amazing flavor I never knew existed.

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