Gluten-free diet - quick and easy recipes - page 14

The best homemade ketchup recipe, made from tomato paste.

A recipe to make easy stewed tomatoes, all-purpose for any meal requiring tomato stew.

How to prepare your own roasted squash! Perfect for soups, salads, or even a simple evening snack.

Nothing rounds out a meal better than a well-made salad. This spinach salad would be great alongside roasted pork or a filling soup. This recipe was featured as part of our Fall Ingredients photo gallery.

Paletas are refreshing Latin American ice pops that contain fruit and sometimes cream. These dairy-free paletas celebrate the sweetness of fresh mangoes, with a little kick of cayenne added in. Special equipment: You will need freezer pop molds for this recipe.

Like classic Vietnamese iced coffee, this frozen pop contains strong brewed coffee and sweetened condensed milk. It’s a caffeinated treat that’s not recommended for the kiddies! Special equipment: You will need freezer pop molds for this recipe.

Padrón peppers, known as pimientos de Padrón, originate from Galicia, Spain. These small and slightly sweet peppers are generally mild, but one in every handful will be surprisingly spicy. They’re usually deep-fried, but grilling is a healthy and quick preparation that adds a smoky layer of flavor. Serve these tapas style as a prelude to grilled paella and sangría for the ultimate Spanish feast. What to buy: Padrón peppers are harvested in the summer months.

Earthy porcini mushrooms and salty Parmesan are a winning Italian combination. Ground and mixed with salt, they become the perfect seasoning for scrambled eggs, roasted chicken, or creamy pasta, pumping up those dishes with savory, umami flavor. Special equipment: You will need a coffee or spice grinder for this recipe.

Without any butter or cream to mask them, the sweet flavors of parsnip and cauliflower come through in this easy, comforting side dish. It’s a healthy alternative to the usual mashed potatoes served with braised short ribs or seared lamb chops. This dish was featured as part of our 5 Recipes for Fall Ingredients. Game plan: This purée can be completely made ahead. Cool and refrigerate until ready to serve. Rewarm, stirring occasionally, in a covered saucepan over low heat.

Dicing raw zucchini and yellow squash for a salad is a fast way to use up these plentiful summer vegetables. Toss them with some red bell pepper, grapes, pine nuts, chopped mint, and a Moroccan-inspired dressing to round out this healthy dish. Paired with a grilled rib-eye or a hearty piece of fish, this salad adds plenty of flavor to a summer meal with minimal time in the kitchen. What to buy: Look for preserved lemons in gourmet grocery stores or online; or you can make your own.

Don’t let the long list of ingredients scare you, because this chili is very easy to make. Once you sauté the vegetables, it’s just a matter of dumping in all the spices, then adding the turkey, broth, and beans. The chili needs to cook for about half an hour, then the secret ingredient—chocolate—is added to give the dish a little depth. If you want more spice, add extra jalapeños.

Adding a bit of pumpkin purée, cinnamon, and nutmeg to a basic cream cheese frosting gives it holiday appeal. It’s also easy to make: Just beat butter and cream cheese together in a mixer, then add powdered sugar and spices, and throw in the pumpkin at the end. Use it to frost pumpkin cupcakes, carrot cake, or ginger cake.

Dicing the avocados, cucumber, and pineapple gives this guacamole a chunkier salsalike texture rather than the standard smashed or smooth style. The cucumber and pineapple lighten the mixture and add fresh, sweet, and acidic flavors. Try it on fish tacos or for chip-dipping and margarita-sipping. What to buy: Look for avocados that give slightly when pressed but are not completely soft. We used Hass avocados.

This unique guacamole recipe adapted from Rick Bayless veers from the common avocado, lime, and cilantro combination, and instead is sweet and nutty with the flavors of dried apricots and almonds. Try it with a chicken quesadilla or simply on a tortilla chip. What to buy: Look for avocados that give slightly when pressed but are not completely soft. We used Hass avocados.

Mango lassis are commonly served at Indian restaurants, but their thick consistency and sweet flavor can be like drinking a milk shake with your meal. This savory and refreshing version of the yogurt drink from Chef Susan Feniger of Street restaurant in Los Angeles is flavored with fresh mint and cumin, and lightened by the addition of sparkling water. What to buy: Indian black salt, also known as kala namak, is a sulfurous-tasting salt used in Indian and Pakistani cuisine.

The flavour in this rich caramel sauce is balanced out by the addition of bourbon and espresso powder. Start by boiling butter, brown sugar, and cream, plus some light corn syrup to keep the caramel from crystallizing. When it’s ready, flavor it with bourbon and espresso powder for a boozy sauce that adds a little extra pizzazz to a scoop of ice cream or a slice of Mississippi Mud Cake. Game plan: The sauce can be made up to 4 days ahead.