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Gluten Free Friday – Two for One

First, I though I’d post a recipe for my friend Laura. Hi Laura! 🙂 She asked about a recipe for Italian Dressing. (You should check out her blog, and her very cute “bowl video.”) I have been using the Good Seasons Italian Dressing Packets for several years now. They are made by Kraft and are gluten free. I use a combo of red wine vinegar and balsamic vinegar when their recipe calls for “vinegar.” I also use a bit more vinegar and oil than they recommend. We really enjoy this dressing, but here is one I found online that is more truly homemade:

Italian Dressing

1 c. olive oil
1/4 c. apple cider vinegar
1 tsp. Italian seasoning
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tsp. grated parmesan or romano cheese

And here’s one more recipe for this week. It’s not really soup season anymore, but this one is great for rainy days like we’ve had this week. We ate it this week with GF cornbread.

Lentil Vegetable Soup

3 cups dry lentils
8-10 cups water
3 tsp salt
1 tsp pepper
1 large onion, chopped
4 stalks celery, diced
8 carrots, diced
2 potatoes, diced
8 garlic cloves, crushed
1 tsp basil (dried)
1 tsp oregano (dried)
1/4 cup red wine vinegar

Rinse and drain lentils. Place them in a pot and cover with 8 cups of water. Bring to a boil, and then reduce to a simmer. Skim off any foam that accumulates at the top. Let simmer 15 minutes – chop vegetables while waiting. Add cubed celery, carrots, onions and potatoes and let simmer until vegetables and lentils are just tender. Add basil, oregano, and pressed garlic while soup simmers. Add water if necessary, and pour in vinegar just before serving.

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