One Dish At A Time
  • Home
  • Recipes
  • Entertaining & Decor Ideas
  • Gluten-Free
  • Home Chef Spotlight
  • DINING OUT
  • About

RED, WHITE & BLUE MASHED POTATOES

7/3/2020

0 Comments

 
Picture
Perfect side dish for Independence Day celebrations and any other backyard or entertaining affair.

Red, White & Blue Mashed Potatoes
​
(serves 4)

Ingredients:
  • 2 pounds red new potatoes, quartered
  • 2 cloves garlic, smashed
  • 5 to 6 strips bacon
  • 1/4 pound gorgonzola cheese room temperature
  • 1/4 cup heavy cream, room temperature
  • 1 tablespoon butter, room temperature
  • Salt and freshly ground black pepper

Instructions:

  • Add potatoes and garlic to a medium pot and fill with enough cold water to cover the potatoes by an inch. Season with salt and bring water to a boil. Reduce to a simmer and cook until potatoes are soft, about 15 minutes.
  • Meanwhile, fry bacon in a skillet until crisp. Set aside on a paper towel to drain. Roughly chop and reserve.
  • Drain potatoes and garlic and place them back in the pot with the cheese, heavy cream, butter and chopped bacon. Roughly mash, adding more cream if needed. Season with salt and pepper, to taste.
0 Comments

GLUTEN-FREE APPLE PIE

7/4/2015

0 Comments

 
Picture

Gluten Free Apple Pie

{Makes one 9-inch pie. Serves 8-10}

Ingredients:

  • 1 package Bob’s Red Mill Gluten Free Pie Crust Mix, prepared
  • 4 lbs Granny Smith Apples (about 8 apples), peeled and cored
  • 1/2 cup plus 1 Tbsp Sugar
  • 1 Tbsp fresh Lemon juice
  • Zest from 1 Lemon
  • 1/4 tsp Salt
  • 1/4 tsp Nutmeg
  • 1/4 tsp Cinnamon
  • 1 egg White, or 1/8 cup Milk

Instructions:

  1. Prepare pie crusts according to basic instructions. Keep dough disc for top crust refrigerated. Roll out bottom crust and place in 9-inch pie pan. Place pan in refrigerator.Preheat oven to 425° F.
  2. Cut apples into 1/4-inch slices and place in a large bowl. Add 1/2 cup sugar, lemon juice, lemon zest, salt and spices. Stir to coat.
  3. Remove pie pan from refrigerator. Pour apple mixture into pie shell.
  4. Remove dough for top crust from refrigerator. Roll out top crust and place over filling. Trim dough edges, leaving 1/2-inch overhang. Tuck overhanging dough beneath itself. Flute or crimp with a fork to seal. Cut three slits in top crust. Place pie in freezer for 10 minutes if dough is very soft and sticky. Brush top crust lightly with egg white or milk and sprinkle with 1 Tbsp sugar.
  5. Bake on center rack for 25 minutes at 425° F. Reduce temperature to 375° F, place a baking sheet on lower rack and bake for 30-35 minutes more, until crust is golden brown and juices are bubbling. Remove from oven and cool on wire rack for at least 1 hour before serving.

Picture
0 Comments

GREEN BEANS WITH MINT AND SATSUMAS 

11/19/2014

0 Comments

 
Picture
Green Beans With Mint & Satsumas (serves 6-8)

Ingredients:
  • 1 1/2 pound green beans, trimmed
  • 2 teaspoons grated satsuma zest (from about 3 satsumas)
  • 1/2 cup satsuma juice (from about 3 satsumas)
  • 1 1/2 tablespoon white or red miso
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 cup toasted pistachios, chopped
  • 3 tablespoons thinly sliced fresh mint leaves


Instructions:
  1. Steam beans until tender and bright green, about 5 minutes. 
  2. In a small bowl, whisk together zest, juice, miso and pepper. 
  3. Place green beans in a serving bowl or on a platter and drizzle with the miso dressing. 
  4. Sprinkle with pistachios and mint; serve warm or room temperature.
0 Comments

ROASTED SWEET POTATOES WITH MACADAMIA NUTS

11/18/2014

1 Comment

 
Picture
Roasted Sweet Potatoes with Macadamia Nuts (serves 4)

Ingredients:
  • 1/4 cup macadamia nuts
  • 4 medium sweet potatoes, peeled
  • 1/4 cup extra virgin olive oil, divided, plus more for the dish
  • 1/2 teaspoon fine sea salt
  • Ground black pepper to taste
  • 1/2 tablespoon fig or pomegranate balsamic vinegar
  • 2 teaspoons maple syrup
  • 1/2 teaspoon Dijon mustard


Instructions:
  1. Preheat oven to 350°F. Spread macadamia nuts on a baking sheet and toast in the oven for 5 to 8 minutes, until fragrant and lightly browned. Remove from oven, cool and chop. Increase oven temperature to 400°F.
  2. Oil a baking dish. Cut sweet potatoes lengthwise into wedges and toss them in the baking dish with a tablespoon of olive oil, salt and pepper. Bake for 45 to 60 minutes, stirring occasionally, until tender.
  3. When potatoes are done, remove from oven and let cool for a few minutes. Transfer to a serving platter.
  4. Whisk together remaining oil with vinegar, maple syrup and mustard. Drizzle over sweet potatoes and garnish with toasted macadamia nuts.
1 Comment

GLUTEN-FREE, DAIRY-FREE AND EGG-FREE CORNBREAD & SAUSAGE DRESSING 

11/17/2014

1 Comment

 
Picture
Gluten-Free, Dairy-Free and Egg-Free Cornbread & Sausage Dressing

Ingredients:
  • Celery
  • Onions
  • Mushrooms
  • Crushed Pecans
  • Fresh Rosemary (finely chopped)
  • Fresh Parsley (finely chopped)
  • Fresh Thyme (finely chopped)
  • Garlic
  • Italian Sausage (Sweet or Spicy/Pork or Turkey)
  • Turkey Broth
  • Chicken Broth
  • Grapeseed Oil
  • Vegan Butter (I use Earth balance Organic Whipped)
  • Salt 
  • Pepper 
  • Corn Bread (Preferably 1-2 days old, make sure whichever you are getting make sure it is Gluten-Free)
Picture
Instructions:
  1. In a large pan, add 1 tbsp of grapeseed oil, garlic and sausage (the sausage stuffing all removed from the casing) cook until its golden brown. Add celery, onion, parsley, rosemary, thyme, pecans and mushroom, sauté until all the ingredients have reached a golden color.
  2. I a separate pan add butter and equal parts of chicken & turkey broth, salt & pepper to taste and heat till the butter melts.
  3. In a large mixing bowl crumble up the gluten-free cornbread and slowly add and mix the broth mixture. Once the bread and broth have been well incorporated, add the sautéed ingredients and mix well.
  4. Pour into baking pan and bake for 30-40mins in a preheated 425 degree oven.
  5. Remove from oven and serve.
1 Comment

    Author

    Being diagnosed with a few eating allergies that include GLUTEN, LACTOSE AND EGG. For me it was pretty much EVERYTHING I loved to eat! I had to put my big girl panties on and rewire my mind about everything and rearrange my nutritional routine. The result: I have come up with ways of enjoying a gluten-free life as well as a few indulgent treats that are completely allergy friendly and great not only for an allergy conscious lifestyle, but for all the guests at your table alike!

    Archives

    March 2021
    January 2021
    July 2020
    February 2020
    October 2019
    August 2019
    February 2018
    July 2015
    November 2014
    January 2014
    December 2013

    Categories

    All
    Allergy Free
    Allergy Free Food
    Appetizer
    Breakfast
    Chicken
    Chips
    Dairy Free
    Dessert
    Diet
    Dipping Sauce
    Egg Free
    Fitness
    Fried Food
    Fried Plantains
    Fruit
    Gluten Free
    Gluten-free Pancakes
    Green Plantains
    Health
    Healthy Cooking
    Healthy Eating
    Healthy Recipes
    Holiday Recipe
    Lactose Free
    Low Calorie
    Low Fat
    Mashed Potatoes
    Nutrition
    Pancakes
    Plantain Chips
    Plantains
    Potatoes
    Recipe
    Side Dish
    Snack
    Sweet Potato
    Thanksgiving
    Turmeric
    Vegan
    Vegetables
    Vegetarian
    Wellness

    RSS Feed

Powered by Create your own unique website with customizable templates.