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My Blog, www.bestlifeglutenfree.com, brings discussion, recipes and information for those navigating through a Gluten-Free diet! Please join us and make it an adventure that will be your "Best Life…Gluten Free"!
If using one, grease the sides of a Springform pan, then press cut parchment paper on that, which helps it stick. Salt 1 Egg 1 cup Milk (or substitute NOT G-F) Zest of 1 medium sized Orange 2 tbsp Juice from that Orange 1 cup Raw Cranberries ( washed and dried) 4 tbsp Softened Butter or your substitute ( I used Margarine) 3 tbsp COLD Butter or your sub. ( I used Earth Balance substitute) ½ cup All Purpose G-F Flour ½ cup Light Brown Sugar ¾ teas.
This recipe contains a small amount of Prosciutto ( only 1 slice, diced) but if you want to eliminate it, please do so. If you’re making it with the Prosciutto, just have the deli man slice a couple of slices a little bit thicker than the regular cold-cut slice, and you’re all set. 2 Scallions, sliced thin, using from the bulb to half way up green end2 Garlic Cloves, diced 2 Carrots, peeled and diced 2 cans Gluten Free Chicken Broth ( you’ll need about 28 oz. if buying the boxed broth) 2 cups Water 1 Escarole head-Fresh escarole, chop off & discard the last inch near the root, and then wash leaves well to eliminate sand.
¼ cup Vegetable Oil ½ Shallot- diced 1 cup Italian Flavored Bread Crumbs ( Gillian’s Gluten-free are my favorite) ¼ cup Pecorino Romano Grated cheese ( or Parmesan grated is fine too) Dash of Salt and freshly ground Black Pepper 4 small Button Mushrooms or Baby Crimini‘s- Crushed Tomatoes 2 tbsp Vegetable Oil or Extra Virgin Olive Oil 4 fresh Basil Leaves- slivered or chopped 1 Garlic Clove- minced 1 tbsp Minced Onion S & P to taste. Into the skillet with that onion & garlic, now add the chopped zucchini you removed from the centers, and the small amount of red pepper. In a skillet that has a cover, place 2 tbsp Oil, and when warmed, saute the garlic and onion.
4 Boneless Chicken Breasts or 6 Boneless Thighs (Photo is thighs) 2 Scallions- sliced 1 cup canned Pineapple ( buy either chunk or slices, because you’re going to chop them anyway! ) Hot Sauce Juice of ½ lemon and ½ lime ¼ teas. Nutmeg Salt and Pepper to taste If you’re using boneless breasts, cut in half on the short side, not horizontally.