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Gluten-free, Wheat-free living

Recipe Archive

Spring Thaw 2009

Sample our seasonal favorites, below. All of our recipes are A Fork in the Road originals unless otherwise noted.

·

Gluten-Free Cilantro Mango Vinaigrette

·

Gluten-Free Curry Chicken Salad with Raisins and Toasted Almonds

·

Gluten-Free Cold Fiesta Pasta Salad with Shrimp, Peppers,
and Cilantro

·

Gluten-Free Hot and Spicy Peanut Noodles with Shrimp

·

Gluten-Free Blueberry Cobbler


Gluten-Free Cilantro Mango Vinaigrette

When spring rolls around, we can’t get enough salads: baby greens, pasta, curry salads. This salad dressing is one of those classic dressings you’ll never tire of.  Feel free to substitute other dried fruits for the mango. Dried apricots also work beautifully. (If you’re a crystallized ginger fan, it’s amazing in this salad!) For a lovely dinner salad, add avocado, nuts, goat cheese, and grilled chicken or shrimp.

1/3 cup mango nectar (you can substitute any sweet fruit juice)

3 tablespoons minced dried mango (any dried fruit will work)

3 tablespoons balsamic vinegar

4 tablespoons fresh cilantro, chopped

2 tablespoons extra virgin olive oil

2 teaspoons minced garlic

1 tablespoon mustard (plain Grey Poupon and Best Foods Dijonnaise are GF)

1 teaspoon sugar

Salt and pepper to taste


In a small bowl, whisk all ingredients together until emulsified. Makes about ¾ cup. This dressing is fabulous on baby greens or bitter greens.

Gluten-Free Curry Chicken Salad with Raisins and Toasted Almonds

This is one of A Fork in the Road’s best recipes. It makes a wonderful, light lunch or dinner. Serve on your favorite GF roll. (The Sweet Escapes (www.sweetescpastries.com Bakery in Longmont, CO, makes a fabulous, chewy GF Hoagie Roll that’s wonderful for this salad).

1/2 pound cooked chicken breasts or thighs, chopped into bite-sized pieces

1/2 cup diced celery

1/4 cup raisins

3 scallions, minced

1/4 cup toasted, slivered almonds

1/2 cup (or less, if you prefer) Curry Mayo, recipe below


In a medium bowl, mix everything together and serve chilled. Keeps well about a week. HINT: Almonds stay crunchier if added just before serving. They’re still good, even after added to the salad. Serves about 4 to 5.

Curry Mayo

1/2 cup mayonnaise (I use Hellman's or Best Foods. Light mayo is OK.)

2 tablespoons apricot preserves (Choose a brand that is pretty smooth.) You also can use the chutney of your choice, such as a Major Grey Mango Chutney or Patak’s.

½ teaspoon Madras curry powder (This type of curry powder makes the difference! You can get it in the spice section at Albertson’s or at any cook store.)

Whisk all together until well-blended. Keeps well for about a week after prepped. Great on fish, sandwiches, etc.

Cook’s Note

To toast almonds, spread in a dry skillet over medium-high heat – about 4 minutes. Stir frequently. You’ll know they’re ready when they start to brown and become fragrant. Take care they don’t burn!

Gluten-Free Cold Fiesta Pasta Salad with Shrimp, Peppers, and Cilantro

This is one of our favorite cold pasta salads. It’s pretty and yummy – even with gluten-free pasta!

1 teaspoon extra virgin olive oil

2 cups your favorite GF pasta spirals (we prefer Tinkyada brand)

¾-pound medium shrimp, peeled, de-veined, cooked, and cooled

1 medium yellow bell pepper or ½ red bell pepper and ½ yellow bell pepper, cut into ¼-inch strips

¼ cup sliced green onions

2/3 cup your favorite GF Picante Sauce (I use Pace.)

¾ teaspoon cumin

1/3 cup GF Mayo or low-fat mayo (Best Foods and Hellman’s are GF.)

¼ cup chopped cilantro

½ teaspoon salt, or to taste


Cook pasta al dente, rinse, drain, and toss with about 1 teaspoon olive oil. Set aside to cool. Add cooked shrimp, peppers, green onions, cilantro, and salt. In a 2-cup measuring cup, combine picante sauce, cumin, and mayo. Whisk until well-combined and pour over pasta salad. Chill well. Serves 4. If pasta is a bit dry, add more picante sauce. Keeps well in refrigerator 2 days (after that, GF pasta gets a little firm).

Gluten-Free Hot and Spicy Peanut Noodles with Shrimp

We adapted this recipe to be GF from “Cooking Light” magazine a few years ago. It’s a wonderful, light spring/summer supper. It’s also easy to assemble if you’re camping/cooking for a crowd.

Sauce

1/3 cup your favorite GF creamy peanut butter

¼ to 1/3 cup water

2 tablespoons wheat-free soy sauce (I use San-J Wheat-Free Tamari.)

1 ½ tablespoons rice vinegar

1 to 2 teaspoons chile paste with garlic (Thai Kitchen makes great GF chile pastes. If you like milder foods, use 1 teaspoon chile paste.)

½ teaspoon sugar

½ teaspoon salt, divided use

Shrimp

1 pound medium shrimp, peeled and deveined

1 teaspoon olive oil

Pasta

8 ounces uncooked GF spaghetti (our favorite is Tinkyada), cooked/drained, according to packaged directions

1 red bell pepper, cut into julienne strips

¾ cup chopped, seeded cucumber

¼ cup diagonally sliced green onions

3 tablespoons chopped, roasted peanuts

2 tablespoons cilantro

4 lime wedges (optional)

To prepare sauce, combine the first 6 sauce ingredients and ¼ teaspoon salt. Stir well and set aside. To prepare shrimp, toss with remaining ¼ teaspoon salt and sauté in a nonstick skilled (with a teaspoon olive oil) over medium-high heat, about 3 minutes or until done. To prepare pasta, combine all ingredients (except limes) and toss well. Serve with lime wedges. Serves 4.

Gluten-Free Blueberry Cobbler

Craving spring berries? This is a simple, classic spring/summer dessert (that’s also great for breakfast!).

1 teaspoon cornstarch

¼ cup water

2/3 cup sugar (divided use)

1 tablespoon fresh lemon juice

2 cups fresh blueberries (rinsed and picked over) (any berries will work)

1 cup superfine brown rice flour blend (See our Pantry for our favorite GF/WF flour blend.)

½ teaspoon xanthan gum

1 ¾ teaspoon baking powder

1 teaspoon salt

½ teaspoon cinnamon

2 tablespoons lemon zest

1 large egg

½ cup whole milk (I’ve used fat-free in a pinch.)

1 stick butter, melted and slightly cooled

1 teaspoon vanilla

Bring out all your ingredients and allow them to come to room temperature – about an hour. Place oven rack in center of oven and preheat oven to 375 degrees F. Butter an 8-inch square baking dish.

In a medium saucepan, combine cornstarch, water, 1/3 cup sugar, and lemon juice and stir well. Add blueberries and simmer, stirring gently and occasionally, about 3 minutes. Remove from heat and set aside.

In a large bowl, whisk together flour, xanthan gum, baking powder, remaining 1/3 cup sugar, salt, cinnamon, and lemon zest. In another medium bowl, whisk together egg, milk, butter, and vanilla. Add wet mixture to dry mixture and whisk until just combined.

Spread mixture into prepared baking dish and pour blueberries over all. Bake 25 to 30 minutes or until a toothpick inserted into the center comes out clean (berries will sink while baking). Cool in pan on a rack 10 minutes. Serves about 6. Cover any leftovers with plastic wrap and store in the refrigerator up to 3 days.

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