Cara, a past co-worker reached out to me the other day asking for gluten free appetizer recipes for her and her son. They’re both trying to go gluten free.
Cara was one of my favorite co-workers in the short time I spent in Ohio. She was always willing to lend a hand, always had a smile on her face and we could always joke about some of the characters we worked with (and we did work with some characters!). And we laughed a lot over how horrible the live version of the Sound of Music was on TV.
Anyhow, Cara, these ideas and a few recipes are for you. I hope your gluten free journey is healing and helpful.
Chips and salsa
Cheesadilla (well, a quesadilla but we call them cheesadillas around our house).
Two of our favorites around the house are also an easy artichoke dip and grilled cheese sammies with tomato jam. The jam is a rich, tangy spread that works so well with a good grilled cheese sammie. I prefer Franz gluten free bread as I can buy it at Costco, and it doesn’t have the giant air holes like U know whose bread does.
Recipes for the dip and jam are as follows:
Easy Artichoke Dip
2 cans artichoke hearts, drained
1 cup mayo
1 cup freshly shredded Parmesan or Romano cheese
Quarter the artichoke hearts and mix them with the mayo and cheese. Put in a baking dish and bake at 350 for 20 minutes. Serve with carrots, celery or corn chips.
3 ½ lbs. roma tomatoes, large dice
1 small onion brulee, chopped
½ cup brown sugar
1 ½ cups granulated sugar
1 teaspoon salt
½ teaspoon coriander
¼ teaspoon cumin
¼ cup sherry vinegar
Pull all ingredients in a 2 quart pot. Bring to a gentle boil, and then reduce heat to a simmer. Cook until thickened into a jam like consistency, about 3 hours. Keep an eye on the pot to make sure the jam does not burn.
I’m grateful to have worked with Cara and hope our paths cross again in life.