Category Archives: Gluten-Free

Sometimes, dinner (or breakfast, or lunch) just has to be fast. Easy. A no-brainer. And sometimes, you just didn’t adequately plan ahead of time so that you could make this happen. Then what do you do?

This was my story, the evening after I ran Warrior Dash. I came home and scarfed a bit of leftover salad from the fridge, showered to get rid of the 1,000 pounds of mud from my body, and made myself presentable enough to take the kids out for a promised pizza dinner. (Yes, sometimes the kids get junk food.) By the time we got back home, I was suddenly famished (obviously, my salad “snack” wasn’t enough) and craving pizza. I hadn’t made plans for a meal beforehand, since we were taking the kids out. I figured I would rummage something up for myself. Only for some reason, I’d underestimated a) how hungry and b) how tired I would be.

So my “rummaging” turned up some portobello mushrooms that needed to be used up, some eggs, and a few pantry ingredients – tomato paste, olives, and a bit of Daiya cheese I’d stashed in the freezer. I was going to make some sort of pizza, I’d decided. It might not be traditional, but it would be nutritious, easy, and hopefully tasty.

Indeed it was. I had the “pizzas” ready to go into the oven in about 5 minutes (although it took longer than that to allow the oven to heat up) and could relax for a few minutes while they baked in the oven. In less than 30 minutes, and with the few dishes I used already washed (a bonus!), I had dinner – two gigantic portobello pizzas, enough to serve 2 people (with a side salad, perhaps). I paused just long enough to get this somewhat decent photo taken for you before both were gone. And I’m not apologizing for that.

These indeed hit the spot. They were delicious. The portobello provided a lovely, meaty base for the “pizza”, and the olives and seasoned tomato paste gave it the “pizza” flavor I was after. The egg just gave it a delicious, rich sauce, as I only baked it long enough to set the whites, leaving the yolk all warm and runny. So. So. Good.

All of a sudden as I’m writing this, I’m hungry for another one of these. I might have to accidentally-on-purpose make some more this weekend.

Portobello Mushroom Egg Pizza

2 large portobello mushroom caps, stems hollowed out

Olive oil or baking spray

salt and pepper

1/3 c tomato paste

1 t Italian seasoning or pizza seasoning

1/2 t garlic powder

1/2 t onion powder

8-10 black olives, sliced (I used Kalamata)

1/4 c dairy-free cheese (such as Daiya)

2 large eggs

Preheat the oven to 375 degrees. Lightly spray or brush mushrooms with oil and season the insides with salt and pepper and place on a parchment-lined baking sheet. In a small bowl, stir together the tomato paste, Italian seasoning, garlic and onion powder. Spread the sauce over the inside of the mushrooms. Sprinkle olives and dairy-free cheese over. Carefully crack one egg on top of each.

Place baking sheet in the oven and bake for 20 minutes or until eggs are set to your liking. Remove and serve.

Serves 2, or one very hungry person.

Note: You can use any toppings you like on these pizzas. Roasted red peppers, pepperoni, cooked crumbled Italian sausage, ham, jalapenos, artichokes – anything goes!

This post is linked to Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free.

posted on Saturday, April 28th, 2012 by altawrites Posted in Appetizers,breakfast,Budget-Friendly,Dairy-Free,Eggs,Gluten-Free,Healthy Meals,Main Dishes,Quick and Easy,Vegetarian 9 Comments

I love to grill. It’s a great thing that I live in Texas, where I can practically break out the grill year-round. But when the days get longer and we all long to be outdoors, that’s when our grill really pays for its place on our back patio. Any night of the week, I can throw a few steaks, some chicken breasts, or even a burger or two on the grill, and with a quick salad, we have a delicious meal. Less fuss and fewer dishes. It’s my kind of cooking!

But this year, I’m going to expand my grilling horizons. Far too often I reserve the grill for cooking meat. Sometimes, I’ll throw a portobello mushroom or two on there, but generally, all of the side dishes are prepared indoors. Well, friends, no more! I’ve decided that nothing is off-limits when it comes to the grill. Vegetables, desserts, salads – they’re all fair game. Okay, beverages might be difficult…but never say never, right?

(Okay, I don’t think my glass of ice water will be used for anything except possibly putting OUT fires on the grill…)

To get this project off on the right foot today, I decided to start with a salad. Since our kale is still growing in full force in the garden, I opted to use it. (A side note: I do love grilling because it reminds me to water the garden in the evenings – the garden is lucky I opted to grill today!) Since I had some apples and grapes that were longing to be used, I thought a waldorf-inspired salad was in order. I made up a quick dressing (using my homemade mayonnaise I made following this recipe) and tossed together the kale, some walnuts, grapes, and celery. And grilled apples.

Yes. I grilled the apples. Ever had a grilled apple? It’s essentially all of the deliciousness of a baked apple, only in a fraction of the time and with the added fun of being outdoors. And it’s a perfect addition to a salad.

That’s it! A super-easy salad that involves no grilling of any meat whatsoever. I’m feeling like my horizons are expanded already, and it’s not even summer!

Kale Waldorf Salad with Grilled Apples

1 large apple, cored and sliced ¼ inch thick

juice of 1 lemon, divided

1 T honey

1 T mayonnaise

1 t Dijon mustard

Pinch salt and pepper

1 large bunch kale, leaves torn

1/3 c sliced celery

¼ c toasted, chopped walnuts

¼ c grapes, sliced in half

Heat the grill to high heat. Meanwhile, brush the apple slices with half of the lemon juice and lightly brush with honey. When the grill is hot, oil the grates and grill the apple slices just until they have grill marks but retain some firmness, about a minute on each side. Remove and set aside.

In a small bowl, whisk together any remaining honey, the other half of the lemon juice, mayonnaise, Dijon mustard, and salt and pepper. Toss the kale leaves with the dressing and coat well – massage with your fingers to really soften up the kale leaves. Add the celery, walnuts, grapes, and apple slices (cut into smaller pieces if you desire) and toss again.

Allow to sit for at least 5 minutes before serving. Salad will last a day or two in the fridge.

Want to win a $25 Sears gift card? For your chance to win, tell me why, aside from the food (which is my favorite part, but not killing the garden comes in pretty close), you love to grill?

This is a sponsored conversation written by me on behalf of Sears. The opinions and text are all mine. Official Sweepstakes Rules.

posted on Thursday, April 26th, 2012 by altawrites Posted in Appetizers,Budget-Friendly,Dairy-Free,Gluten-Free,Healthy Meals,Quick and Easy,Salads,Vegetarian 7 Comments

I’m a fan of alliterations, aren’t you? Especially when they involve chocolate and cherries. These little treats definitely fit the bill: delicious chocolate little morsels filled with dried bing cherries with just the right amount of sweetness. They may not be the flashiest, prettiest little dessert, but after a long stretch without sweets (I’ve just finished a Whole30), these were heaven. They’re still paleo-friendly, as they’re sweetened only with fruit and a touch of stevia, but that was more than enough.

They’re also grain-free, nut-free, and vegan – something that is rare in any baked good. A while back, Maggie at She Let Them Eat Cake shared a chocolate chip cookie recipe using pumpkin seed flour. Pumpkin seeds, a.k.a. pepitas, are a great alternative to nuts, especially if someone in your family has an allergy, or your children attend a nut-free school. Just process them in a coffee grinder until finely ground, and you have yourself a nutritious flour! I couldn’t wait until I got my hands on some pumpkin seeds so I could try out this method. So after grinding away, and poking around in my pantry to see what fun ingredients I could throw together with this new flour, I came out armed with some cocoa powder, dates, prunes, and cherries. Next thing I knew, these cookies were born.

Which isn’t surprising. If I wander into the kitchen to bake, chances are, what I will be baking is cookies. It’s my go-to dessert. Maybe it’s because I’ve always adored cookies, even back when I was a gluten-eater. I’d snub most cakes and other treats, but a cookie? Oh yes, I was game. Now that I bake gluten-free and dairy-free (and often grain and sugar-free as well), cookies are an easy thing to create. Cookies don’t have to be light and airy and have that perfect cake crumb; they’re not tricky like gluten-free breads. Maybe it’s just my point of view, but cookies are a lot more forgiving. Besides, they’re delicious. Who doesn’t like cookies?

Especially chewy chocolate cookies with cherries?

That’s what I thought.

Chewy Chocolate Cherry Cookies (Vegan, Gluten-Free, Grain-Free, Refined Sugar-Free, Paleo)

10 prunes

3 Medjool dates

1 ½ c pumpkin seed flour (grind raw shelled pumpkin seeds in a coffee grinder)

3 T cocoa powder

¼ t baking soda

2 t cinnamon

¼ t sea salt

2 T applesauce

2 T coconut oil, melted

1 ½ t vanilla extract

¼ t almond extract

¼-1/2 t vanilla stevia extract

¾ c dried bing cherries, chopped

Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone baking mats. In a small bowl, heat water until just boiling. Add prunes and dates and allow to soak for 5-10 minutes or until soft.

Meanwhile, whisk together pumpkin seed flour, cocoa powder, baking soda, cinnamon, and sea salt in a medium bowl.

Remove prunes and dates from water and place in the bowl of a food processor. Add applesauce coconut oil, and extracts and process until it forms a paste. Add pumpkin seed flour mixture and process until well-blended. Adjust sweetness level to your liking with stevia, blending well. Stir in cherries.

Using oiled hands, roll tablespoonfuls of the dough into a ball and place on the baking sheet. Flatten with the back of a spoon or the heel of your hand.

Bake 10 minutes. Allow to cool completely on a wire rack. Makes 1 ½ dozen.

This post is linked to Wellness Weekends at Diet, Dessert and Dogs and Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free.

Interested in learning about gluten-free baking? Join me and other Community Leaders at Udi’s Gluten-Free Living Community on Tuesday, April 24, 2012, at 7 PM CDT to discuss gluten-free baking! Just visit this link to attend!

posted on Sunday, April 22nd, 2012 by altawrites Posted in Baked goods,Dairy-Free,Desserts,Gluten-Free,Healthy Meals,Quick and Easy,Vegetarian 11 Comments

A few weeks ago, I saw a recipe for Black-Eyed Pea Hummus over at The Balanced Platter, shared by Valerie of City|Life|Eats. I loved the idea of this alternative to the traditional chickpea hummus. I can’t tolerate many legumes, and chickpeas are on the very top of the “just can’t do” list. However, I can tolerate fresh peas in small amounts, black-eyed peas being one example. But the light bulb really came on when Valerie replied to a comment I left on her post – she suggested a green pea-based dip.

OMG, I thought. Green peas? In a dip? Suddenly, I was hungry.

It’s funny how the littlest things can excite me. It was like the clouds parted and the sun was sending down warm, bright, clear rays down on me. Okay, maybe it wasn’t that dramatic, but you get my point.

I decided to make myself a little snack. Green pea hummus was the goal. I had to see if this green pea-based dip thing lived up to my expectations.

It did. Oh boy, it did.

Think of the creamy, addictive deliciousness that is hummus, and pair that with the spring-time freshness of green peas and parsley. That’s what this is. The best part? It’s terribly easy to whip up, and makes an excellent little snack to pack in your lunch, or for a savory afternoon pick-me-up.

I served mine with jicama sticks, baby carrots, celery sticks, and red bell pepper sticks. You could also use some of it to dress up some vegan “cheesy” crackers. You could even thin it out a bit and use it as a salad dressing. Or spread it out on some gluten-free bread as a condiment for a sandwich. Oh, the possibilities! But whatever you do, I highly recommend you make some. You’ll be glad you did.

Green Pea Hummus (gluten-free, vegan, soy-free, grain-free)

2 c frozen peas

1/2 c flat-leaf parsley, packed

4 T tahini

Juice of 1 lemon (about 2 tablespoons)

1 t ground cumin

2 confit garlic cloves plus about a teaspoon of the oil (alternatively, 1 fresh garlic clove and a teaspoon of olive oil)

1/4-1/2 t salt

1/2 t smoked paprika

In a small saucepan, bring about 4 cups of water to a boil. Add peas and boil for 3 minutes. Drain and rinse with cold water.

Place peas, parsley, tahini, lemon juice, cumin, garlic and oil, salt, and about 3/4 of the smoked paprika in the bowl of a food processor or a blender. Process until smooth, stopping to scrape down the sides as needed. Taste and adjust salt as needed. Scrape into a serving bowl and sprinkle remaining paprika. Chill and serve.

This post is linked to Slightly Indulgent Tuesdays over at Simply Sugar and Gluten-Free.

posted on Tuesday, April 17th, 2012 by altawrites Posted in Appetizers,Budget-Friendly,Dairy-Free,Gluten-Free,Healthy Meals,Quick and Easy,Vegetables,Vegetarian 17 Comments

Have you heard about this AMAZING giveaway going on over at Healthy Blender Recipes? All during the month of April, you can enter to win a KitchenAid mixer – an amazing 7-QT Bowl-Lift Residential Stand Mixer!

Today I’m sharing my recipe for Lemon Earl Grey Cookies. They’re gluten and dairy-free. Check them out and enter for your chance to win this awesome KitchenAid mixer.

posted on Monday, April 16th, 2012 by altawrites Posted in Dairy-Free,Gluten-Free No Comments

Disclaimer: I was provided a copy of Simply Gluten-Free Quick Meals at no cost. This in no way influenced my review.

This giveaway is now closed. The winner was commenter #54 – Nicole, who says her favorite quick gluten-free meal is Miracle noodles with veggies and sauce. Congrats, Nicole! Enjoy your copy of Simply…Gluten-Free Quick Meals!

One of the struggles many people who switch to a gluten-free diet, especially when they wish to focus on healthy foods, is finding the time to prepare meals. For many people who rarely cooked before their transition to gluten-free, this can be especially daunting. But in an effort to heal our bodies after gluten, we make the commitment:

I’m going to learn to cook gluten-free for my family.

But how? Carol Kicinski’s new book, Simply…Gluten-Free Quick Meals, is an excellent tool to help you through that process. Carol is the author of the blog Simply…Gluten-Free and another cookbook (which I also reviewed!), Simply…Gluten-Free Desserts. She is incredibly talented, especially at making gluten-free recipes that are so good, you’d never guess they were “free from” anything! I’ve made quite a few recipes from her book and blog over the years, and they’ve been excellent!

Her newest creation, Simply…Gluten-Free Quick Meals, is possibly her greatest yet. The entire book is organized by meals, giving you a main course, side dishes, and desserts. This way, you can plan dinner for every night of the week! Carol gives you time-saving hints before each meal (such as suggesting you use frozen vegetables to save on prep time), which are essential when you only have about a 30-minute window for dinnertime. The recipes are very family-friendly, easily customizable (if you have dairy-free needs, Carol makes notes for dairy-free recipes as well), and the best part – they’re delicious. There are recipes for macaroni and cheese, polenta pot pie (I’ve made this before from her blog; it’s delicious!), shepherd’s pie, and SO much more.

I opted to make her Vegetarian Curry and Spiced Basmati Rice with Cashews. I love curries, but rarely opt to make a vegetarian version. This curry was easy, as it called for a jarred gluten-free curry base, and when using frozen cubed butternut squash, prep was a breeze. What would normally take an hour to prepare was done in a flash. She did offer a recipe for easy Mango Lassis, which I didn’t make, but can only imagine would be a perfect sweet treat to finish the meal. The curry was delicious – not too spicy, creamy, and comforting. The rice was the dark horse – it seems unassuming, but the spices were just enough to really keep you interested. Of course, the cashews provided a lovely crunchy contrast. It might have stolen the show! It was a great weeknight meal.

Sound good? Are you ready to learn how to win a copy of Simply…Gluten-Free Quick Meals? Here’s how you can do it:

1. Leave me a comment telling me YOUR favorite gluten-free quick meal, or a previously gluten-full quick meal recipe you’d love to see converted to gluten-free.

2. “Like” Tasty Eats At Home on Facebook and leave me a comment telling me you did so.

3. Follow Tasty Eats At Home on Twitter and leave me a comment telling me you did so.

4. “Like” Simply…Gluten-Free on Facebook and leave me a comment telling me you did so.

5. Follow Simply…Gluten-Free on Twitter and leave me a comment telling me you did so.

That’s it! The giveaway will end on Sunday, April 15 at 11:59PM CDT. I’ll then randomly pick one winner and notify you via email!

posted on Wednesday, April 11th, 2012 by altawrites Posted in Dairy-Free,Gluten-Free,Main Dishes,Meal Plans,Quick and Easy,Side Dishes,Vegetarian 107 Comments

Do you love mashed potatoes, but don’t love that they’re pretty gosh-darn high on the glycemic index? How about a lower-carb alternative?

I’m sharing our new favorite side dish over at The Balanced Platter today. Head on over there to check it out!

posted on Tuesday, April 10th, 2012 by altawrites Posted in Budget-Friendly,Dairy-Free,Gluten-Free,Healthy Meals,Quick and Easy,Side Dishes,Vegetables,Vegetarian No Comments

Tomorrow, April 5, 2012 I will be co-hosting a Live Chat over at Udi’s Gluten-Free Living Community at 8 PM CDT/9 PM EDT. We’ll be talking about gluten-free spring foods, gardening, and other adventures. Please join us – it’s totally free! Just click on this link here at 8 PM CDT/9PM EDT and you’ll be there!

Also, while I don’t have a brand-spankin’-new recipe for you for the coming holiday weekend, I do have a collection of some yummy gluten and dairy-free recipes from Tasty Eats At Home and some fellow bloggers! Whether you celebrate Easter or Passover (or just want some yummy springtime recipes!), enjoy! I hope you have a joyous weekend.

Breakfast/Brunch

Peach Butter Coffee Cake

Blueberry Buckwheat Donuts with Lemon Glaze

Mini Florentine Frittatas

Broccoli “Cheese” Souffle

Lavender-Almond Tea Biscuits

Pineapple-Coconut Muffins

Appetizers/Small Bites/Soups

Gluten-Free Matzoh with Onion, Garlic and Dill

Basil Chicken Salad Puffs

Masala Ginger Carrot Soup (not dairy-free, but easily modified)

Mom’s Deviled Eggs

Matzoh Ball Soup

Salads

Raw Kale Grapefruit Salad

Kohlrabi and Apple Slaw

Asparagus Basil Salad

Sides and Vegetables

Quinoa Salad with Spinach, Raisins and Walnuts (not dairy-free, but easily modified)

Collard Greens with Crimini Mushrooms and Sundried Tomatoes

Green Beans with Smoky Pecans

Vegan Scalloped Potatoes

Steamed Asparagus with Lemon

Entrees

Perfect Lamb Chops

Braised Lamb Shank with Swiss Chard

Vegan Carrot-Pecan Nut Roast

Slow Cooker Mint-Glazed Lamb

Vegan Mock Chopped Liver

Desserts

Lemon Earl Grey Cookies

Spaghetti Squash Apple “Noodle” Kugel

Vegan and Gluten-Free Cheesecake with Blueberry Compote

Vegan Coconut Macaroons

Chocolate Covered Cheesecake Easter Eggs

Coconut Crispy Treat “Nests” with Jelly Bean “Eggs”

Jelly Bean Macaroon “Nests”

Nutty Chocolate Candy

Chocolate and Peanut Butter Easter Bunnies

Carrot Cake

…and if you’re dying Easter eggs, how about using some homemade natural dyes?

posted on Wednesday, April 4th, 2012 by altawrites Posted in Dairy-Free,Gluten-Free 5 Comments

We’re still getting a local box of produce every week (although lately I’ve been considering signing up for a CSA with a nearby farm, since the cost is about the same), so I’m coming up with inventive ways to incorporate all of the veggies we’re getting. Recently we got a head of bok choy and some shiitake mushrooms (yeah, I know, I don’t think bok choy OR shiitakes when I think of local Texas produce either), so at the last minute, I thought I’d toss them together in a quickie little stir-fry that was perfect to accompany some lettuce wraps I was making for dinner.

Most of the time, these last minute side dish ideas are less than exciting. I’m a big fan of steaming a big bunch of whatever is fresh and calling it good, especially on a weeknight. It’s delicious, in my opinion, and it gets the job done, but it’s not really a blog-worthy event. I was pleasantly surprised with this, though, and it didn’t really take any more time than my usual steam-and-go routine. I love shiitake mushrooms, and they definitely contribute a great earthiness to any dish. With the slight crunch of the bok choy, it was a side dish that was more than the sum of its parts. I found myself nibbling away at it quite a bit while I was getting dinner ready (a common issue I have while cooking).

Needless to say, it was another winner from the local box! Hoping we get more bok choy and shiitakes soon so I can make it again!

Bok Choy with Shiitakes and Sesame Seeds

1 t coconut oil

3.5 oz fresh shiitake mushrooms, sliced

1/2 t ginger, minced

1 clove garlic, minced (or use a clove from your garlic confit, if you made some!)

1 head boy choy, chopped

1/2 c water

1 t wheat-free tamari or coconut aminos

1 T sesame seeds

Heat coconut oil in a skillet over medium heat. Add mushrooms and saute for 3-4 minutes, stirring occasionally. Add ginger and garlic and saute for another 30 seconds to 1 minute. Add bok choy, water, and tamari or coconut aminos and stir, then cover with a lid. Allow to “steam” for 2 minutes, then stir and allow to steam again for another minute or so, until bok choy is tender-crisp. Remove lid and allow excess liquid to evaporate, stirring occasionally. Add sesame seeds and toss once more. Serve.

Serves 2-3.

Want some ideas on delicious gluten-free spring foods and recipes? We’ll be chatting at Udi’s Gluten-Free Living Community about all things SPRING this Thursday, April 5, at 9PM EDT about Spring! At 9 PM EDT, just visit here to start chatting with us!

This post is linked to Slightly Indulgent Tuesdays over at Simply Sugar and Gluten-Free.

posted on Monday, April 2nd, 2012 by altawrites Posted in Budget-Friendly,Dairy-Free,Gluten-Free,Healthy Meals,Quick and Easy,Side Dishes,Vegetables,Vegetarian 6 Comments

This can very likely become the simplest, most revolutionary, most well-loved condiment in your kitchen.

I’m serious.

Okay, maybe not revolutionary (I’m certainly not the first person, or even one of the first 10,000 people, to make garlic confit). But let’s go with it.

If you like garlic, especially roasted garlic, then check out this little gem. Even if you think you don’t like garlic and think its flavor is too strong, still…check out this little gem.

If you’ve ever had roasted garlic before, then you have an idea of how delicious garlic confit can be. Garlic, when raw, has a very powerful aroma and an even stronger bite. It’s sharp; pungent, even. But when it’s slowly roasted, it becomes something else entirely. It becomes sweet, mellow, and soft.

But I dislike roasting garlic. Why? Because there’s this whole thing about the skins still being there when it’s cooked, and it seems difficult (at least, to me) to remove the softened cloves from the skins. My fingers get all sticky, and then the skins stick to my fingers, and I can’t seem to get them off and continue the task…and then sometimes the smaller cloves are too well-roasted (read: burnt) and are no longer usable. Maybe I just haven’t learned the trick to making this process easier, but to me, it’s annoying. And then, storing the roasted cloves is at best a very short-term event.

That’s where garlic confit is genius. While you have to peel the cloves beforehand (unless you “cheat” and buy one of those containers of already-peeled cloves, and I won’t judge if you do!), that’s the hardest part of the whole process. Once that’s accomplished, you just dump cloves and olive oil in a saucepan and let it do its thing for an hour, pour it all into a jar, and you’re rewarded with that rich, buttery, garlick-y gold that you can portion out for all sorts of dishes, and throw the rest into the fridge for storage.

Not that your jar will last long. Because once you discover all the delicious uses for garlic confit, you’ll be finding yourself going through your stash pretty quickly. (I’ve finished one jar within a week, and had to make another!) If you really don’t think you’ll use up this much confit before it goes bad, however, feel free to halve the recipe – just use the smallest saucepan you have.

What can you make with garlic confit? Anything that calls for garlic (and more!), such as:

- Throw a few cloves into your favorite tomato sauce

- Make vegan Cassoulet

- Smash a clove to spread onto a slice of gluten-free bread or toast

- Use in salad dressings

- Add depth to your Guacamole

- Throw it in with kale

- I haven’t tried it yet, but I bet a clove snuck into the dough for these crackers would be excellent

- Marinate your chicken with it

See? Possibilities are endless. I’ve been using it in place of raw garlic in a lot of my recipes, hence why I’ve gone through it so quickly. It’s convenient, and it’s just that good.

Do yourself a favor – take a bit of time and whip up a batch of garlic confit. You’ll be glad you did.

Garlic Confit (gluten-free, vegan, soy-free)

25-30 cloves of garlic, peeled

1 c olive oil

Put garlic cloves and olive oil in a small saucepan. Heat over medium-low heat until bubbles appear. Reduce heat to low and allow to simmer for an hour. Remove from heat and allow to cool. Pour into a jar or other resealable container and store in refrigerator for one week (I’ve read some stories that say it’s okay to keep it for up to two weeks – but if you want to err on the side of caution, one week is more conservative).

This post is linked to Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free.

posted on Thursday, March 29th, 2012 by altawrites Posted in Appetizers,Budget-Friendly,Dairy-Free,Gluten-Free,Quick and Easy,Vegetarian 12 Comments