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	<title>gfe--gluten free easily &#187; entree</title>
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	<link>http://glutenfreeeasily.com</link>
	<description>Living gluten free easily by eating real food and a few gf processed foods</description>
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		<title>Chipotle Salmon Corn Cakes (Gluten Free, Dairy Free)</title>
		<link>http://glutenfreeeasily.com/chipotle-salmon-corn-cakes-gluten-free-dairy-free/</link>
		<comments>http://glutenfreeeasily.com/chipotle-salmon-corn-cakes-gluten-free-dairy-free/#comments</comments>
		<pubDate>Tue, 31 Jan 2012 19:50:33 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[breakfast]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[entree]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[Gluten-Free Wednesdays]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[refined sugar free]]></category>
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		<category><![CDATA[fish cakes]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[healthy]]></category>
		<category><![CDATA[pantry meals]]></category>
		<category><![CDATA[quick and easy]]></category>
		<category><![CDATA[salmon]]></category>
		<category><![CDATA[salmon cakes]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=13209</guid>
		<description><![CDATA[ This post is linked to Gluten-Free Wednesdays. I whipped up these Chipotle Salmon Corn Cakes this morning. Blogger friends like Wendy (Celiacs in the House) and Lydia (The Perfect Pantry) have gotten my salmon cravings going with recipes like Salmon Cakes with Quinoa and Kale and Salmon and Quinoa Patties with Lemon-Yogurt Sauce, respectively. Here [...]]]></description>
		<wfw:commentRss>http://glutenfreeeasily.com/chipotle-salmon-corn-cakes-gluten-free-dairy-free/feed/</wfw:commentRss>
		<slash:comments>29</slash:comments>
		</item>
		<item>
		<title>Finding Balance for Gluten-Free, Heathy Living In Your Pantry:  Easy Pea-sy Cheesy Tuna (or Salmon) Casserole</title>
		<link>http://glutenfreeeasily.com/finding-balance-for-gluten-free-heathy-living-in-your-pantry-easy-pea-sy-cheesy-tuna-or-salmon-casserole/</link>
		<comments>http://glutenfreeeasily.com/finding-balance-for-gluten-free-heathy-living-in-your-pantry-easy-pea-sy-cheesy-tuna-or-salmon-casserole/#comments</comments>
		<pubDate>Mon, 30 Jan 2012 07:30:28 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[dairy free]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[entree]]></category>
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		<category><![CDATA[Gluten-Free Wednesdays]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[balance]]></category>
		<category><![CDATA[casserole]]></category>
		<category><![CDATA[easy peasy]]></category>
		<category><![CDATA[gluten-free wednesdays]]></category>
		<category><![CDATA[healthy]]></category>
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		<category><![CDATA[salmon]]></category>
		<category><![CDATA[salmon casserole]]></category>
		<category><![CDATA[The Balanced Platter]]></category>
		<category><![CDATA[tuna casserole]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=13154</guid>
		<description><![CDATA[This post is linked to Gluten-Free Wednesdays. “Happiness is a journey, not a destination.” Are you familiar with that quote? I believe it&#8217;s an eye-opening, nod-your-head kind of quote and that much the same can be said about balance. &#8220;Balance is a journey, not a destination.&#8221; It’s human nature to think that we’ll have balance when that tough project [...]]]></description>
		<wfw:commentRss>http://glutenfreeeasily.com/finding-balance-for-gluten-free-heathy-living-in-your-pantry-easy-pea-sy-cheesy-tuna-or-salmon-casserole/feed/</wfw:commentRss>
		<slash:comments>33</slash:comments>
		</item>
		<item>
		<title>Indian Curry Balls&#8212;Joy’s Chicken Version and My Vegan Chickpea (Garbanzo Bean) Version</title>
		<link>http://glutenfreeeasily.com/indian-curry-balls-joys-chicken-version-and-my-vegan-chickpea-garbanzo-bean-version/</link>
		<comments>http://glutenfreeeasily.com/indian-curry-balls-joys-chicken-version-and-my-vegan-chickpea-garbanzo-bean-version/#comments</comments>
		<pubDate>Fri, 27 Jan 2012 03:58:25 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[appetizer]]></category>
		<category><![CDATA[chicken]]></category>
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		<category><![CDATA[entree]]></category>
		<category><![CDATA[flourless]]></category>
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		<category><![CDATA[recipe]]></category>
		<category><![CDATA[turkey]]></category>
		<category><![CDATA[vegan]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Wellness Weekends]]></category>
		<category><![CDATA[chickpeas]]></category>
		<category><![CDATA[coconut]]></category>
		<category><![CDATA[curry]]></category>
		<category><![CDATA[garbanzo beans]]></category>
		<category><![CDATA[gluten-free wednesdays]]></category>
		<category><![CDATA[go ahead honey]]></category>
		<category><![CDATA[healthy]]></category>
		<category><![CDATA[holiday]]></category>
		<category><![CDATA[Indian curry balls]]></category>
		<category><![CDATA[party]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=13126</guid>
		<description><![CDATA[This recipe is linked to Go Ahead Honey, Wellness Weekends, and Gluten-Free Wednesdays. One of my support group members, Joy, brought an appetizer&#8212;Indian Curry Balls&#8212;to our holiday meeting. These little bites were attractive, very tasty, and very well received! When I was trying to come up with an entry for Maggie’s (She Let The Eat Cake) theme [...]]]></description>
		<wfw:commentRss>http://glutenfreeeasily.com/indian-curry-balls-joys-chicken-version-and-my-vegan-chickpea-garbanzo-bean-version/feed/</wfw:commentRss>
		<slash:comments>26</slash:comments>
		</item>
		<item>
		<title>“Pantry” Black Bean, Corn, and Salsa Soup with Gluten-Free, Grain-Free, Dairy-Free, Sugar-Free Paleo Bread</title>
		<link>http://glutenfreeeasily.com/pantry-black-bean-corn-and-salsa-soup-with-gluten-free-grain-free-dairy-free-sugar-free-paleo-bread/</link>
		<comments>http://glutenfreeeasily.com/pantry-black-bean-corn-and-salsa-soup-with-gluten-free-grain-free-dairy-free-sugar-free-paleo-bread/#comments</comments>
		<pubDate>Mon, 23 Jan 2012 18:38:57 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[bread]]></category>
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		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[easy]]></category>
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		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[Gluten-Free Wednesdays]]></category>
		<category><![CDATA[paleo]]></category>
		<category><![CDATA[primal]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[refined sugar free]]></category>
		<category><![CDATA[soup]]></category>
		<category><![CDATA[sugar free]]></category>
		<category><![CDATA[turkey]]></category>
		<category><![CDATA[vegan]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[Wellness Weekends]]></category>
		<category><![CDATA[gluten-free wednesdays]]></category>
		<category><![CDATA[Good Earth Sweet and Spicy Tea]]></category>
		<category><![CDATA[grain free]]></category>
		<category><![CDATA[pantry meal]]></category>
		<category><![CDATA[quick and easy]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=13021</guid>
		<description><![CDATA[This post is linked to Gluten-Free Wednesdays and Wellness Weekends. Yes, you get a “two-for-one” deal today! It’s the Black Bean, Corn, and Salsa Soup that I created right from my pantry and Gluten-Free, Grain-Free, Dairy-Free Paleo Bread combo. What could be better than soup and bread, right? Especially with the snow, rain, fog, and [...]]]></description>
		<wfw:commentRss>http://glutenfreeeasily.com/pantry-black-bean-corn-and-salsa-soup-with-gluten-free-grain-free-dairy-free-sugar-free-paleo-bread/feed/</wfw:commentRss>
		<slash:comments>53</slash:comments>
		</item>
		<item>
		<title>Bacon Turkey (or Chicken) Corn Chowder (Gluten Free, Dairy Free, Refined Sugar Free, and More Free)</title>
		<link>http://glutenfreeeasily.com/bacon-turkey-or-chicken-corn-chowder-gluten-free-dairy-free-refined-sugar-free-and-more-free/</link>
		<comments>http://glutenfreeeasily.com/bacon-turkey-or-chicken-corn-chowder-gluten-free-dairy-free-refined-sugar-free-and-more-free/#comments</comments>
		<pubDate>Tue, 17 Jan 2012 06:28:55 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[chicken]]></category>
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		<category><![CDATA[microwave]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[soup]]></category>
		<category><![CDATA[sugar free]]></category>
		<category><![CDATA[turkey]]></category>
		<category><![CDATA[chowder]]></category>
		<category><![CDATA[corn chowder]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[gluten-free wednesdays]]></category>
		<category><![CDATA[national soup swap day]]></category>
		<category><![CDATA[quick and easy]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=12986</guid>
		<description><![CDATA[Bacon Turkey (or Chicken) Corn Chowder

Ingredients

1 yellow or sweet onion, diced; or 3 green onions, sliced
About 1/3 cup celery, diced (about 4-inch section; mine had leaves, which add wonderful flavor and nutrition)
6 medium-sized potatoes, baked (I used Russett, each about 4 inches long)
½ cup chicken broth/stock
1 ½ cups milk (dairy or non-dairy, I used unsweetened almond milk)
2 cups turkey (or chicken), diced
1 can cream-style corn or equivalent amount of regular canned corn, frozen corn, or roasted corn kernels (see notes)
2 tbsp gluten-free all-purpose flour (optional)
4 slices bacon, diced and cooked (see notes)

Instructions

Cook onion and celery in large microwaveable bowl for about 30 seconds on HIGH.

Remove the pulp from three of the potatoes, mashing with the back of a wooden spoon or potato masher as you add it to the bowl.

Dice remaining potatoes and add to the bowl.

Add chicken broth and milk. Cook 5 minutes on HIGH.

Stir. Add turkey and corn. Sprinkle flour over all; stir again. Cook 5 minutes on HIGH.

Season, if needed. (e.g., salt, pepper, pinch of chipotle powder perhaps)

Top with bacon. Serve.

Shirley’s Notes: I clean my potatoes thoroughly, but do not peel them. I bake them in my microwave using a baked potato bag. (These can easily be made using fabric and batting. My mother-in-law purchased mine at a craft show.) You can also cook the bacon in the bowl and set aside, but leave bacon “drippings” in bowl before you add the onion and celery if you prefer. The small amount of flour added near the end of the cooking time will help thicken the soup nicely, but another thickener may be used or the thickener may be left out. In the latter case, the soup may be cooked a bit longer to thicken, if needed. I’m sure you could also create a lovely vegetarian or vegan version by using white beans or chickpeas in place of the turkey and skipping the bacon. If making this soup on the stove, you’ll want to add some additional broth to the recipe; add that in the beginning when you cook the onion and celery. From that point on, you'd add ingredients as directed above, but cook the amount of time needed for thickening on the stovetop. I'm guessing that this chowder could be prepared in about 30 to 45 minutes on the stovetop.]]></description>
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		<slash:comments>34</slash:comments>
		</item>
		<item>
		<title>Home for the Holidays: Carol of Simply … Gluten-Free with Baked Eggs Florentine Plus More Giveaways</title>
		<link>http://glutenfreeeasily.com/home-for-the-holidays-carol-of-simply-gluten-free-with-baked-eggs-florentine-plus-more-giveaways/</link>
		<comments>http://glutenfreeeasily.com/home-for-the-holidays-carol-of-simply-gluten-free-with-baked-eggs-florentine-plus-more-giveaways/#comments</comments>
		<pubDate>Sat, 17 Dec 2011 15:21:35 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[breakfast]]></category>
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		<category><![CDATA[carol kicinski]]></category>
		<category><![CDATA[Caveman Cookies giveaway]]></category>
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		<category><![CDATA[cookbook giveaway]]></category>
		<category><![CDATA[Cooking for Isaiah]]></category>
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		<category><![CDATA[Gluten Free on a Shoestring]]></category>
		<category><![CDATA[home for the holidays]]></category>
		<category><![CDATA[Nicole Hunn]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[Silvana Nardone]]></category>
		<category><![CDATA[simply ... gluten-free desserts]]></category>
		<category><![CDATA[Vitamix giveaway]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=12537</guid>
		<description><![CDATA[photo courtesy of Simply &#8230; Gluten-Free Yesterday, Heather (Gluten-Free Cat) shared her eye-appealing, gluten-free, vegetarian Christmas Breakfast Casserole. Today for Day 20 of our Home for the Holidays … Gluten-Free Style series, yet another good friend, Carol (Simply … Gluten-Free), is sharing another beautiful baked dish for your holiday breakfast or brunch&#8212;Baked Eggs Florentine. Made [...]]]></description>
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		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>Home for the Holidays: Melissa at Gluten Free For Good with Red Chile Enchiladas + Artisanal Gluten-Free Cooking and Wheat Belly Giveaway</title>
		<link>http://glutenfreeeasily.com/home-for-the-holidays-melissa-at-gluten-free-for-good-with-red-chileenchiladas-artisanal-gluten-free-cooking-and-wheat-belly-giveaway/</link>
		<comments>http://glutenfreeeasily.com/home-for-the-holidays-melissa-at-gluten-free-for-good-with-red-chileenchiladas-artisanal-gluten-free-cooking-and-wheat-belly-giveaway/#comments</comments>
		<pubDate>Tue, 06 Dec 2011 00:25:40 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[breakfast]]></category>
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		<category><![CDATA[dr. william davis]]></category>
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		<category><![CDATA[pete and kelli bronski]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[red chile enchiladas]]></category>
		<category><![CDATA[schizophrenia]]></category>
		<category><![CDATA[wheat belly]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=12241</guid>
		<description><![CDATA[photo courtesy of Gluten Free For Good As we enter into our second week of Home for the Holidays … Gluten-Free Style, we have Melissa of Gluten Free For Good hosting for Day 8. She’s sharing the first non-sweet recipe of the event. As much as you all have been enjoying the sweet treats, I [...]]]></description>
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		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Turkey Tetrazzini + 9 Other Recipes Equal 10 Reasons You’ll Love Your Turkey Leftovers</title>
		<link>http://glutenfreeeasily.com/turkey-tetrazzini-plus-9-other-recipes-equal-10-reasons-you%e2%80%99ll-love-your-turkey-leftovers/</link>
		<comments>http://glutenfreeeasily.com/turkey-tetrazzini-plus-9-other-recipes-equal-10-reasons-you%e2%80%99ll-love-your-turkey-leftovers/#comments</comments>
		<pubDate>Fri, 25 Nov 2011 00:29:35 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[chicken]]></category>
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		<category><![CDATA[recipe]]></category>
		<category><![CDATA[sugar free]]></category>
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		<category><![CDATA[casserole]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[Thanksgiving]]></category>
		<category><![CDATA[Thanksgiving leftovers]]></category>
		<category><![CDATA[turkey leftovers]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=11930</guid>
		<description><![CDATA[Turkey Tetrazzini (Gluten Free with Dairy-Free Option)

Ingredients

3 cups chicken broth/stock (or homemade turkey stock!)
1 ½ cups gluten-free pasta (I used gluten-free spaghetti)
1 ½ cups celery, diced
1 tbsp green pepper, diced (up to ¼ cup if you really like green pepper)
1 small onion, diced
1 clove garlic, minced
About 2 tbsp olive oil
About 1 cup mushrooms, some sliced and some chopped fine
2/3 cup milk (dairy or non-dairy--I recommend a thicker milk; I used a combo of almond milk and full-fat coconut milk)
 ¾ cup grated sharp cheddar cheese (omit for dairy free or use Daiya dairy-free cheddar-style cheese shreds)
1 tbsp dried parsley
3 cups cooked turkey, chopped
2 tbsp gluten-free bread crumbs, gluten-free cracker crumbs, or almond flour mixed with some olive oil or coconut oil

Instructions

Cook pasta, celery, green pepper, onion, garlic, and parsley in chicken broth for the amount of time specified in pasta cooking directions. (I emphasize the chicken broth factor, because it’s easy to get caught up in old routines and just cook your pasta in water; don’t do it.)

While pasta mixture is cooking, sauté mushrooms in olive oil. Once slightly browned, remove skillet from stove and slowly add milk. Return skillet to stove and cooking over medium-low heat for about 10 minutes, allow your mushroom sauce to slowly reduce and thicken some. Be sure to stir every few minutes.

In a large bowl, combine pasta mixture, mushroom mixture, cheese, and turkey; mix well.

Transfer to a greased, average-sized casserole dish. Top with your topping of choice and a few sprinkles of Parmesan cheese (if desired).

Bake at 350 degrees Fahrenheit for about 20 minutes. For browner top, increase temperature to 400 degrees last 5 minutes or use broiler with dish remaining low in the oven IF your casserole dish can withstand that much heat.

Adapted from recipe from Mr. GFE's cousin Janet

Shirley’s Notes: I didn’t have quite enough parsley on hand so I also added some of the celery leaves; they often add great flavor in dishes. I used 2 tablespoons of almond flour combined with one teaspoon of coconut oil for my topping.  ]]></description>
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		<slash:comments>33</slash:comments>
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		<item>
		<title>Crunchy Long Grain and Wild Rice Dressing for NFCA Holiday &#8220;How-To&#8217;s&#8221; Blogger Event Sponsored by Crunchmaster</title>
		<link>http://glutenfreeeasily.com/crunchy-long-grain-wild-rice-dressing-for-nfca-holiday-blogger-event-crunchmaster/</link>
		<comments>http://glutenfreeeasily.com/crunchy-long-grain-wild-rice-dressing-for-nfca-holiday-blogger-event-crunchmaster/#comments</comments>
		<pubDate>Mon, 21 Nov 2011 04:51:44 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[dairy free]]></category>
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		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=11864</guid>
		<description><![CDATA[Crunchy Long Grain and Wild Rice Dressing/Stuffing/Casserole

Ingredients

2 cups of water
2 cup of chicken broth/stock (or vegetable broth for vegetarian/vegan option)
1 1/3 cups long grain white rice
2/3 cup wild rice
1 tsp dried parsley
½ tsp poultry seasoning (more or less to taste)
1 ½ tbsp coconut oil plus 1 ½ tbsp olive oil (or equivalent amount of butter; I prefer the oil though)
1 large onion, diced
1 tsp or so of minced garlic
A couple tbsp or so of colorful sweet bell peppers of choice, diced (with strips for topping, if desired)
2 cups of broken Crunchmaster crackers (see notes; choose vegan flavors if needed)

Instructions

Preheat oven to 350 degrees. Grease average-sized casserole dish.

Add water and broth to large stock/soup pot. Bring to a boil. (While water is coming to a boil, skip to next step). Add rice. Simmer over medium-low to medium heat, stirring frequently, for 20 minutes. Add additional water in small amounts, if needed. Rice will not be completely done cooking when the 20 minutes is up and there may be liquid still left in the pot; that is all fine. Drain rice, saving any liquid and setting aside.

Add coconut oil and olive oil to preheated skillet. Add in onion and sauté until transparent. Add garlic, peppers, and broken crackers. Stir all well and sauté until garlic and crackers are golden and fragrant and peppers are somewhat soft.

Add both the rice mixture and cracker mixture back to the pot you cooked the rice in. Stir in parsley and poultry seasoning. Add about ½ cup of the reserved leftover broth/water mix. Stir well.

Transfer mixture to greased casserole dish. Top with pepper strips for a festive look.

Bake for about 30 minutes, until desired doneness and crunchiness.

Adapted from my friend Tavie’s recipe

Shirley’s Notes: Feel free to use other varieties of rice instead of ones shown if you have them on hand, e.g., basmati versus long grain wild rice. I prefer using a sweet onion. Consider adding additional ingredients of your choice, like mushrooms, dried cranberries, pine nuts, and/or sunflower seeds. If the additional ingredients need sautéing before baking, add them when sautéing the onions, garlic, and other ingredients. Ingredients like cranberries, pine nuts, and sunflower seeds may be added to the pot and mixed in right before transferring all to the casserole dish. There are many varieties of Crunchmaster that will work well in this recipe. The original Multi-Grain crackers or the newer Multi-Grain crisps will make this recipe super crunchy. Note that those are the only two vegan options (I believe). Rosemary and Olive Oil crackers would be lovely. However, as I avoid soy, I prefer some of the newer soy-free flavors, like the Sea Salt, Cracked Pepper and Herb, and White Cheddar. I loosely pack my 2-cup measuring cup and just crunch my crackers using my hands, but if you prefer smaller crumbs, you can place your crackers in a Ziploc bag and use a rolling pin or hammer. (Great task for the kiddos by the way … or stressed out adults!) With the inclusion of chicken broth and salted crackers, I didn’t feel that this recipe needed any additional salt. However, taste the mixture after you’ve incorporated all the ingredients, but before you place it in the casserole dish. Add salt or other additional seasonings of choice, if needed. Finally, sometimes wild rice by itself can be hard to find. In a pinch you can use two packages of Uncle Ben’s Long Grain and Wild Rice (VERY IMPORTANT: DISCARD seasoning packet as that is not gluten free) or two packages of Zatarain's gluten-free rice mix choices, like  Long Grain &#038; Wild Rice, Wild Brown Rice Mix, or even Dirty Brown Rice Mix. These mixes are "free of gluten ingredients" and they contain A LOT of other ingredients, so please be sure to check them out to see if they fit your requirements before using.]]></description>
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		<title>Skillet Supper Series:  Kid-Friendly Porcupine Meatballs (Gluten Free, Dairy Free, Egg Free)</title>
		<link>http://glutenfreeeasily.com/skillet-supper-series-kid-friendly-porcupine-meatballs-gluten-free-dairy-free-egg-free/</link>
		<comments>http://glutenfreeeasily.com/skillet-supper-series-kid-friendly-porcupine-meatballs-gluten-free-dairy-free-egg-free/#comments</comments>
		<pubDate>Sun, 02 Oct 2011 03:45:57 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[dairy free]]></category>
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		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[Skillet Supper Series]]></category>
		<category><![CDATA[sugar free]]></category>
		<category><![CDATA[turkey]]></category>
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		<category><![CDATA[skillet supper series]]></category>

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		<description><![CDATA[Kid-Pleasing Porcupine Meatballs

Ingredients 

Meatballs 

1 lb ground beef (I use ground venison; ground turkey or ground chicken may also be used)

½ cup uncooked rice (see more info in notes below)

1 small onion, chopped finely

1 tsp salt

½ tsp garlic or celery salt 

Sauce  

2 1/2 cups tomato juice (see notes)

4 cloves

½ tsp cinnamon

2 tbsp brown sugar (optional; amount to taste if used)

1 tbsp gluten-free Worcestershire sauce (see notes for substitutes) 

dash or two of red pepper flakes (optional) 

Instructions 

Combine the meatball ingredients and shape into meatballs; set aside. 

Combine the sauce ingredients right in a large, deep skillet to make the sauce. 

Add meatballs and stir until all meatballs are coated with sauce. 

Bring sauce to a boil over medium heat; stir if needed. 

Reduce heat to medium-low. Cover skillet. Simmer for about 45 minutes, stirring two or three times. After the last stir, add any other ingredients that are going into your skillet supper.  

Shirley’s Notes: Instead of tomato juice, you may use watered down tomato paste, tomato sauce, or similar. I’ve used V-8 in place of tomato juice before and I’ve even used finely diced tomatoes with green chiles (undrained) for us “big kids.” If you need a substitute for Worcestershire sauce, you can use 1 tbsp of balsamic vinegar (great idea that Ina of Gluten Free Delightfully Delicious just shared with me!); or 1 ¼ tsp hot sauce, ¼ tsp dry mustard, and ½ tsp honey. Feel free to play around with the meatball ingredients. If you have a child who won’t eat onions, consider using a teaspoon of onion powder and/or adding another ingredient like grated carrots or grated celery for added nutrition and taste. Mr. GFE loves it when I add chopped mushrooms (about ½ cup) to the porcupine meatballs. I use long grain white rice in these meatballs. Brown rice would require a longer cooking time and perhaps more sauce, plus even some presoaking I expect. I’m not totally sure on brown rice. (For only a half cup of rice, I don’t mind using white rice in this recipe.) Minute rice might work, but in that case, cooking time would be less and, therefore, probably less sauce required as there would not be sufficient “reduction” time, so you would need to make adjustments. I know some folks who prefer a white sauce for their Porcupine Meatballs---like one you would make as sausage gravy. Some Porcupine Meatball recipes call for eggs, but they are not needed—yippee for the egg-free folks! Finally, I know some folks who even make an oven version of these. I haven’t tried an oven version, so I’m not sure on sauce amounts or oven temperature, but you may want to search for that info if that method appeals to you. 

Recipe adapted from one provided by Carol, the parent of one of my third-grade students from my teaching days long ago]]></description>
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