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RECIPES OF THE MONTH
Spinach Artichoke Dip 1 (10 oz) package frozen chopped spinach 2 (13 3/4 oz) cans artichoke hearts 1/2 cup mayonnaise 1/2 cup sour cream 1 cup freshly grated parmesan cheese 1 cup grated Pepper Jack cheese Dash of hot sauce to taste Salsa or pico de gallo for garnish 1) Preheat the oven to 350 degrees. 2) Grease a casserole dish with nonstick spray. 3) Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry. 4) Drain the artichoke hearts and coarsely chop in a food processor. If you do not have access to a food processor, chop artichoke hearts into small 1⁄2-inch pieces. 5) Combine all of the ingredients (including hot sauce) except the Jack cheese in a large bowl. Stir well. 6) Scrape into the prepared casserole dish and sprinkle the Jack cheese on top. 7) Bake for 30 minutes. Serve immediately with tortilla chips, carrots or celery. 8) Garnish with salsa or pico de gallo. Mango Salsa 1 (16 oz) can black beans 1 (16 oz) can corn or 2 ears of fresh corn 1 chopped mango 1⁄2 chopped red pepper 1/3 cup chopped red onion 1/3 cup chopped cilantro 1⁄4 cup lime juice 1) Mix all the ingredients together. 2) Drain excess liquid. 3) Refrigerate for 1 hour before serving. 4) Serve as side dish with gluten-free crackers, rice cakes or as a sauce for fish, chicken etc. Eggplant Pizza 1 large eggplant 1 cup of tomato pasta sauce 1 cup of shredded mozzarella cheese Salt, to taste Pepper, to taste Oregano, to taste Garlic powder, to taste 1) Preheat oven to 350 degrees. 2) Slice the eggplant lengthwise into 1⁄2-inch thick slices and lay on a greased backing tray. 3) Cover each slice to the edges with sauce. 4) Add seasoning to taste. 5) Top with mozzarella. 6) Cook for 10 to 15 minutes or until cheese browns. **OPTIONAL: Add more vegetables (onions, peppers, mushrooms, fresh tomatoes, roasted red peppers) to vary the taste. To ensure that the veggies stick to the pizza, add a thin layer of cheese on top to secure them. Tomato Mozzarella Skewers 1-2 cartons cherry/grape tomatoes 1 1⁄2 cups fresh basil 1-2 pkg of fresh mozzarella balls 2-3 Tablespoon balsamic vinegar 1-2 cloves of chopped garlic 1 pkg of toothpicks 1) Wash tomatoes and basil and pat dry. 2) Break basil leaves off stems and set aside. 3) Take toothpicks and begin layering mozzarella, basil and tomato on each toothpick. 4) Repeat layering until you have filled appetizer tray and or have a suitable amount for your group. 5) Lastly, drizzle balsamic mixture over the mini skewers and serve. Do you want your recipes considered for next month's CeliacCentral? Email your best gluten-free recipes to editor@celiaccentral.org. |
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