Gluten-Free Appetizers + Snacks

Baked Grape Tomatoes with Basil and Cornbread Crumbs
Basil Pesto
Brown Rice Tortilla Chips
Buttermilk Flatbread

Cilantro Pesto de Esteban
Crispy Potato Sticks with Roasted Tomato Salsa
Crunchy White + Sweet Potato Chips

Easy Guacamole with Lime
Green Chile Quesadilla
Greenwiches Lettuce Cups and Wraps
Hummus Tahini with Spiced Oil

Jalapeño Lime Hummus

Joey's Kicked Up Rockin' Guac

Nachos Fabuloso
Parmesan Crisps
Pecan Crackers

Quick + Easy Garlic Shrimp Pizzas
Roasted Eggplant Tapenade
Roasted Red Pepper Hummus
Roasted Tomato Salsa
Roasted Yellow Tomato Salsa
Roasted Vegetable Salsa

Savory Grain Free Crackers
Spinach and Cheddar Quesadilla
Three Ways To Dress a Naked Salad (Gluten-Free Dressings)
Winter Pesto

Cranberry Buffalo Roast Stew

A hearty gluten-free Crock Pot stew to warm your celiac soul.

What could be more comforting as we face the chilly New Year than a slow roasted one-dish supper? Not to mention, easier. Especially after all the hustle and bustle of last week's holiday celebrations. All the sugar. And latkes. And eggnog. And hoopla. I'm exhausted just imagining it. So I'll stop. And share a recipe instead- a tasty little number I tossed together in my trusty Crock Pot over the weekend- a cranberry laced stew that cooked its sweet 'n savory heart out while I worked on creating more print-friendly recipes for you.

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Seasons Greetings!

Bunny tracks and a low flannel sky sifting snow. My view today. We have a buffalo roast with cranberries and wine in the slow cooker. A fire in the kiva. A quiet-as-a-field-mouse day here in northern New Mexico.

Sending out a bundle of wishes for a safe and warm holiday to all- be it Christmas, Hanukkah, Yule, or simply Thursday. Be well, Dear Readers. And thank you for your comment love this past year. I appreciate every kind word, your recipe tweaks and stories shared.

My New Year's gift to you? During the next week- or two- I'll be busy behind the scenes creating unique pages for much improved printable recipes. Look for the new links on posts starting today (just beneath the recipe). I'm beginning with the most popular- and the most recent recipes- and working my way back in time. By the way, Dear Heart, if an errant older post or two slips through my RSS feed during this editing process I apologize in advance. Flooding your feed reader is not my intention.

Till my next post, then- which by the way, might have to be the killer olive oil and sea salt potato chips we made this week- be safe, be healthy, and be good to one another.

Sweet Potato Latkes

Sweet potato latkes and ruby applesauce.

Happy Winter Solstice! Happy Hanukkah! Let's celebrate. The shortest day of the year is finally upon us. The darkest point in the turning of the seasons will tomorrow tilt toward light. The balance in power has shifted. Daylight gains. The darkness recedes, inch by inch, minute by minute. Light is reborn. Pretty powerful stuff. No wonder so many cultures have celebrated this in a myriad of ways (see Nika's list of Mid-Winter celebrations and her beautiful photos).

For Hanukkah- no matter how you spell it- it's also about light. An eight day Festival of Lights, in fact, and food is intricately woven into the tradition. Because Hanukkah celebrates the fortuitous finding of a flask of olive oil (a small amount that would, maybe, last a day, but miraculously burned for eight dark nights) recipes for celebrating are cooked in oil.

And that brings to me to one of my all-time favorite foods on Earth.

Latkes.

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Gluten-Free Layer Bars: Coconut Chocolate Nirvana

Gluten-free coconut chocolate layer bars.

This is a quickie bonus post. Chocolate-coconut layered cookie bar bliss --- just in time for the holidays. A wink and a nudge to the retro cookie  layer bar recipe I posted two years ago. This newer version is non-dairy using condensed coconut milk, so you lactose-free folks don't miss out on all the fun.

Now get ready to party.

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Sweet Potato Coffee Cake- and a love story

Winter in Northern New Mexico- my view.

It's been snowy, windy, cold- you name it. From all the tweets I've been reading over on Twitter lately, I'm not alone. Far from it. This has been one crazy snowy month. So what does a gluten-free goddess do when she gets stuck in the middle of the desert with no buckwheat flour, no sorghum, and no four-wheel drive? (Note to self- if you're going to live in rural Northern New Mexico, Darling, a cute and thrifty little Honda Fit won't cut it.)

Snowed in and hungry she does the only sensible thing.

She scans the pantry and pulls out a Whole Foods gluten-free cake mix and starts stirring things up. She starts imagining dirt bombs. And bakes up a coffee cake worthy of the winter holidays.

The love part of the story?

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Sweet Potato Soup with Ginger

A comforting sweet potato soup for the sun deprived  soul. With ginger.

Winter Solstice is approaching fast. The days now are so short I've been warning Steve to hide all sharp instruments. Your intrepid gluten-free goddess, you see, has that infamous seasonal wrestle with gloom this sun deprived time of year. In a perfect world I'd be spending the month of December in Hawaii like certain lucky individuals, soaking up vitamin D with the surfer girls and feeling all mahalo instead of Get me the bleep outa here before I scream.

So I've been on a sweet potato kick. I can't get enough of these ruby and golden hued tubers- perfect for winter comfort food. So tasty. And versatile. Astute readers may have noticed the trend already.

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Mexican Chocolate Cake (Vegan + Fabulous!)

When vegans come to call, serve this rich and dairy-free 
Mexican chocolate cake. You'll score serious points.

Serious alchemy is afoot in the humble guise of a vegan chocolate cake recipe. You know what I'm talkin' about- those of you out there with me in spirit, baking your tender little hearts out, hoping to conjure edible bites of bliss without gluten, dairy and eggs. It ain't easy. In fact, I'd venture to say that to keep at this thing- this GF/CF and allergy-free baking thing- without losing your ever fragile sanity (never mind your sense of humor) is a heroic act.

Pure and simple.

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Gluten-Free Chocolate Brownies Recipe with Pecan Meal

A rich, gluten-free chocolate brownie with pecan flour.

Everyone needs a rich decadent brownie treat now and then. Especially if you wake up to snow and ice and no electricity. Which means of course, no heat. No hot water. No shower. Which translates into one very bad hair day. And one prickly, cranky goddess. I'm serious.

What does Mother Nature think this is, December?

Oh. Wait.

I've been deep in denial, I admit it. I've been distracting myself tweaking blog color schemes and rustling up pumpkin waffles and cozy soups and watching old Humphrey Bogart movies and downloading music pretending Autumn Shade is forever. But winter, I hate to tell you, is only twelve days away, inching closer every shivering second. It's a good thing we have a kiva fireplace and a stack of pinon outside the door. With nothing to do, I bundled up and settled in to read (long overdue) Temple Grandin's amazing book Animals In Translation.

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Gluten-Free Baking Tips + Substitutions

I receive so many requests for substitutes in cooking and baking recipes (food allergies are on the rise, you know, not to mention those tender-hearted animal loving vegans- their smiling faces are popping up everywhere these days) that I thought I would write a post about what works- and what doesn't- in quirky Substitution Land. And...provide a permanent link to this vital information in the Karina's Kitchen sidebar. For your convenience, Bubbie. See how much I think of you, Dear Heart?

So now you can scoot your accommodating Aunt Sadie over to this Baking + Cooking Substitutions link when she calls you up to ask, For the love of Pete- how the heck do I fix you a mac and cheese casserole if you can't eat gluten or casein? You can now answer, Have I got a blog for you.

Of course, then she is sure to ask, Um, what's a blog?

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A Creamy Sauced Gluten-Free Pasta

Artichokes and a creamy sauce make this pasta pure comfort food.

This was almost a vegan recipe. Until I added the bacon. Non-carnivores, I'm sorry. I couldn't resist. (Edit: I've returned to the fold now that my hip has healed completely.) I was standing there (quite innocent!) in my humble little kitchen stirring this velvety cream sauce (that I'd just improvised with some leftover sweet potato) listening to my pick-me-up when I'm draggin' 80's playist (Phil Collins, The Church, Suzanne Vega, Tears For Fears, Wham! and Simple Minds) when I remembered the smoky gluten-free and casein-free Sunday bacon Steve had cooked earlier. 

And that, as they say in Guy Ritchie land, was Bob's yer uncle. And speaking of Tears For Fears- I have one quick question. Does everybody want to rule the world? Because to me, it seems like too much work.

For those of you who are fans of my Vegan Mac and Cheese recipe and well acquainted with nutritional yeast- a fab source of those requisite B vitamins and a non-dairy sort-of-but-not-exactly cheesy nutty flavor spike for those us lucky enough to live gluten and casein-free by celiac necessity or neuro-different choice (or hope or, I don't know why it works it just does) you'll love this variation on a vegan cheese sauce theme.

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Turkey & Sweet Potato Enchiladas

Gluten-free turkey and sweet potato enchiladas.

This Friday is just like any other out here in the New Mexico hinterland. There were big-eared rabbits eating breakfast (nibbling spare tufts of grass). A chickadee or two in the junipers. Pink light on the distant mesas. And as far as I know, no scary crush of shoppers at the Espanola Walmart. At least I haven't heard any sirens off in the distance. Truth be told I haven't budged from my casita (and I have no plans to). Nope. It's just another day here, call it what you want. Black Friday is quiet as an empty nest. So I thought I'd share a recipe for leftover turkey and sweet potatoes- a surprisingly tasty combo.

As always, make it as mild or as spicy as your little heart desires.

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Gluten-Free Brunch, Quiche + Fritatta Recipes

The Brunch, Quiche and Frittata Recipe Index has moved to two new pages.

Brunch and Bakery Recipes and Egg Recipes

Thank you.

Gluten-Free Pumpkin Chai Bread with Cranberries

A vegan pumpkin chai bread recipe.

Thank you, Dear Readers for all your pre-Thanksgiving comment love. I'm paying attention. I am. In fact, I've had so many requests for a gluten-free pumpkin bread recipe that I'm sharing another baking success this week. Yup. Two goodies in one week. I usually balance my baking (sweet) and cooking (savory) posts a tad more fifty-fifty- especially when I am trying to lose those last five (stubborn!) pounds and all- but I couldn't ignore your requests for a Thanksgiving pumpkin bread, now could I?

See how I sacrifice for you, my Darlings? Developing, baking and taste testing Cinnamon Apple Muffins, Vegan Pumpkin Pie, Pumpkin Pecan Cookies, Pumpkin Raisin Cake, Pumpkin Waffles... Oy, the sacrifice. The pressure!

The 2008 Winter Holiday Frenzy has begun. Maybe for the sake of my sanity (now don't laugh about my alleged sanity, please) I'll put off trying to lose these last five pounds till 2009.

It'll be here before you know it.

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Gluten-Free Apple Cinnamon Muffins

Cinnamon apple goodness- gluten-free.

A classic fall favorite- the pairing of apples and cinnamon. Stir them together in a muffin batter and you have a sweet and cozy breakfast treat that is not only heart warming and soul satisfying but super easy to wrap and freeze. That is, if you don't eat every single morsel first. These little gems would be a fabulous side nosh for Thanksgiving brunch- or a casual supper of Curried Butternut Soup.

It's a gray flannel sky kind of day here in the high desert. Chilly and damp. Steve is watching The Great Escape as I nibble on a warm apple muffin. It's been a historic week. I am still re-viewing on-line videos of our President-Elect with gratitude and awe, thankful that hope, grace and smarts prevailed despite the ugly drumbeat of fear, fueled by prejudice and the age old tactic of scapegoating and button-pushing, appealing, of course, to the lower instincts of our reptilian past. The old and rusty paradigm is giving birth to the new on a collective level. And I feel it in my bones and in the air that I breathe.

I am grateful. Hopeful. And eager to greet change.

It's all good.


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Gluten-Free Pumpkin Pecan Cookies Recipe

 Pumpkin cookies- gluten-free.

I'm glad I baked cookies. Your intrepid gluten-free goddess, you see, is a tad under the weather. Well. In all honesty, maybe more than a tad. I blame the shopping cart I gripped and steered in Espanola searching for a butch new spatula-spoon that might actually survive gluten-free batter instead of snapping in half. I've got a nasty bug.

My defenses may have been a little vulnerable from all the pre-election anxiety coursing through my hyper-vigilant little body. Stress equals not-so-good, so they tell me. But now I can exhale. The epic campaign is over. America chose hope and changed the paradigm of its racial roots forever. So, Sweetcakes. Smile.

Have a cookie to celebrate.

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Gluten-Free Beef and Mushroom Rice Casserole

Tasty beef and rice casserole with cranberries, mushrooms and olives.

Here's a cozy autumn casserole recipe with crumbled beef (or turkey), mushrooms, black olives and tart cranberries. Vegetarians can change out the meat with cooked black beans or white kidney beans.

The recipe is an improv, so the measurements are close approximations, but most of you readers are creative cooks who do your own thing and toss together your own improvisations, anyway, right? You're my kind of people. 

You can handle it.

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Sparky Picks 5 Winners

Sparky has chosen! But first- my heartfelt thanks. Big appreciation with warm and fuzzy gratitude to everyone who commented on the Whole Foods Budget Recipe Challenge and helped pick the winning recipe- my Sweet Potato Black Bean Enchiladas. Muchas gracias to all my readers, too- your ongoing support, feedback and encouragement is invaluable to me. Without you? I'd be cooking in the dark. And talking to myself.

Here are the five winners- chosen at random- of a Whole Foods $25 Gift Card:

Vidalia P
milhan
Laura (eatcraftlive)
Courtney (blogger profile 02368500891285543351)
~m (Michelle)

Congratulations to the five winners! Please e-mail me for instructions on receiving your Whole Foods Gift Card (note- you will receive an automated Karina's Kitchen response first; a personal e-mail from me will follow). Thank you!

Happy November 1st- and for those of you on Daylight Savings, don't forget to turn your clocks back tonight!

Stuffed Cabbage with Quinoa + Roasted Sweet Potato

Quinoa stuffed cabbage. How's that for nontraditional?

It was a dark and stormy night... 

Wait. This is a recipe post. Let me start again. Got your cocoa? Are you settled?

Chapter 1.

The tight blue tiled kitchen glowed in the afternoon sun that slatted through the western facing junipers and spilled across the cupboards in a honeyed glaze so dazzling she had to lower her eyes to keep from squinting like a cowboy as she grabbed a frayed dish towel and cracked the oven door. The scent of sweet potatoes, apples and onion laced with garlic, nutmeg and cinnamon filled the room. She tugged her worn wooden spoon from the mustard crock and stirred the tender jewels bathed in apple juice. For the first time in days she felt connected to something tangible.

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Karina's Kicked Up Colcannon Recipe

An Irish classic- colcannon. Mashed potatoes with a twist.

Traditional colcannon is an Irish potato recipe thick with cream and sticks of butter. If served for the Celtic New Year, a bowl of colcannon might include a lucky coin hidden in its pillowy depths; the charmed recipient- if she didn't break a tooth on it- kept the buried treasure for a New Year's worth of kind fortune. 

My version of colcannon is anything but traditional. I'm a half Ashkenazi-Jewish-Scot-Irish shiksa zen Jungian humanist, after all. So you know I had to change it up a bit. It had to be vegan. And it had to be spiked with the flavors I crave. Flavors that love snuggling up to potatoes.

Because when it comes to this turning-back-the-clock dark and spooky time of year nothing beats a good potato recipe. 

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Gluten-Free Pumpkin Pie Recipe

Easy, delicious gluten-free pumpkin pie.

This will be one of our little secrets, okay? Just make this impossible pumpkin pie recipe and serve it with a smile. No apologies. No caveats. No waffling or waggling. You don't have to label it vegan. Or gluten-free. Or lactose-free. Which it is. Because no one will ever know. It tastes that good. And you'll score serious points with your vegan guests. You'll be a hero to gluten-free pie lovers. A goddess to egg-free pumpkin-cravers. A rock star to dairy-free angels.

My secret? It's in the details. First- no tofu (yes, Babycakes, my pumpkin pie is soy-free so you won't have to put up with your cousin's tofu jokes on Thanksgiving). Second- it's also rice-free. No gritty rice flour (which, come to think of it, I am hardly using any more). No cornstarch (for those of you avoiding corn). In a sweet little nutshell, it's very food allergy friendly. Even your Aunt Sadie who is allergic to Wyoming might be able to eat this. Unless she's allergic to pumpkin. 

Then you're screwed.

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Karina's Enchiladas Win the Whole Foods Budget Recipe Challenge

Enchiladas photo courtesy Whole Foods Market © 2008

I am very excited to announce that my recipe for Sweet Potato Black Bean Enchiladas has won the Whole Foods Market Budget Recipe Challenge. Thank you all who voted for the recipe- and highlighted this gluten-free vegetarian entry. I am overwhelmed by the support. Over 1,300 of you took the time to vote! And I appreciate it with all my heart.

Congrats to the other talented finalists who participated with their mouthwatering array of unique dishes- Jaden of Steamy Kitchen, Rachel of Coconut & Lime, Hannah of Bittersweet, Michael of Cooking for Engineers and of Katy of Sugar Laws. Your recipes rocked.

To celebrate I am going to give away:

Five $25 Whole Foods Market Gift Cards!

To participate in this random drawing leave a comment below.


Five lucky winners will be picked out of hat
by my favorite little burro, Sparky
on Friday October 31st.


Good luck!

Contest is closed- Sparky picked the winners-

see the winners here.

Here is the winning recipe on Gluten-Free Goddess:

Sweet Potato Black Bean Enchiladas

Visit the Whole Foods Market Blog

Gluten-Free Crock-Pot Recipes

The new recipe index is:

Gluten-Free Slow Cooker Stews and Crock-Pot Recipes

Cider Roasted Vegetables

Roasted vegetables are an easy, fit for company favorite.

Roasted vegetables. As you may have guessed from my last recipe, they are a favorite staple at our house. And beyond easy. We make them at least twice a week- a convivial ritual. Steve and I join forces in the kitchen at cocktail hour and cut up heaps of vegetables, sipping wine and talking politics. Or religion. Human behavior. Projection. Affect and temperament. All those spiky topics your grandmother warned you not to talk about at dinner parties (or at least in mixed company). We talk, all right. And talk.

After all, we're simpatico.

We're on the same ethical and moral page. We share the same values (muy importante in a marriage, let me tell you). And we're on safe ground here in our tiny desert kitchen- at least as long as the bank holding the mortgage doesn't go belly up (but money is another topic a "polite" woman doesn't discuss).

Steve and I are as fearless and hopeful with another as we were on our very first date- a cup of coffee (make that three) at Jack's Out Back in Yarmouthport. When he asked me where I saw myself in ten years- and told me he wasn't looking for a mother- I knew I'd found the man for me.

And last night- the one year mark of the unfortunate hip incident- as we stood in the very spot of my Charlie Brown smack down, rustling up passionate discourse and tossing veggies left and right into a waiting roasting pan and punctuating Mamet style pauses with. Glugs. Of olive oil. And. Pinches of sea salt. My husband slid the pan into the hot oven. And kissed me.

Dinner is done, he said.

May this election soon be, I murmured.

And I raised my glass to the future.

Cider Roasted Vegetables

While the veggies are roasting their earthy little hearts out, getting all golden and tender and sweet, put on a pot of your favorite brown rice or quinoa seasoned with a little olive oil and a sprinkle of curry, cumin, or Old Bay Seasoning.

Preheat the oven to 375 degrees F.

Wash and cut your favorite mix of vegetables and toss them into a large baking pan. Mix and match. Some folks worry about pairing the wrong vegetables but honestly, I've never had a problem combining. Just make sure you cut the assorted veggies in an evenhanded manner, keeping the sizes relatively close. Denser vegetables like carrots I usually slice thinner, knowing they'll take a bit longer to cook through.

1 sweet or red onion, cut into wedges

2 carrots, sliced

6 baby gold, purple or red potatoes, cut up

1 1/2 cups butternut squash or pumpkin, peeled, cubed

Half a cabbage- green or purple- sliced

1 1/2 cups broccoli florets

1 cup cauliflower florets

1 yellow squash, cut into half moons

A few green beans, whole, trimmed

A portobello mushroom or two, sliced or cut up

Lots of garlic, several whole or minced cloves

Toss the vegetables into a large roasting pan. Season the veggies with sea salt and fresh ground pepper. Make your sauce.

Cider Roasting Sauce:

3 tablespoons extra virgin olive oil

3 tablespoons apple cider vinegar

1 cup natural apple cider

1 tablespoon agave, honey or brown sugar

Stir to blend. Pour the sauce over the veggies, toss well to coat.

Sprinkle with warming spices, if you like. Curry, nutmeg, a touch of cinnamon, some thyme. Roast for 30 to 45 minutes- or until the veggies are tender, to your liking.

Serve over cooked brown rice or quinoa. Add a condiment for more protein- hummus is especially delicious with roasted vegetables. Add crumbles of goat cheese, if you like.

Printer-friendly recipe

More Options:

Add a can of drained white beans or chick peas for added protein; stir them into the vegetables during the last 15-20 minutes of roasting, to heat through.

Leftover roasted veggies can be baked into yummy quiches and frittatas or tossed into soups.


Omnivores can add in sliced cooked sausage or pieces of cooked chicken during the last 20 minutes of roasting; heat through.
 

Simpatico Recipes:

Roasted Red Pepper Hummus
Jalapeño Lime Hummus
Maple-Apple Sausage Patties
Pinon Rice Bake
Maple-Apricot Glazed Meatloaf

Gluten-Free Pumpkin Bundt Cake

A warm and spicy pumpkin cake recipe for autumn.

Fall is my favorite season- for more reasons than I can count. Clear cool mornings that reinvigorate my affection for walking- not to mention- turning on the oven to bake. The freshened sense of new beginnings- yes, I know, I'm weird this way. Rather than the greening of spring, it's the winged migration of fall that kindles my creative spirit.

Fall feels like a fresh start, the smell of sharpened pencils, crisp white sheets of paper and a new box of crayons. Time to stack unread books by the bed, recycle old clothes, worn out paradigms and old ideas.

Time to get the broom and make a clean sweep of things.

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Tastebook- Karina's Kitchen Recipe Collection

I am excited- and pleased- to announce that I have just produced three Tastebook cookbooks:


Karina's Kitchen - 100 favorite recipes from my kitchen to yours

Karina's Vegetarian Table - A collection of vegetarian favorites from Karina's Kitchen

Karina's Vegan Table - A collection of vegan favorites from Karina's Kitchen

What is Tastebook?

As soon as I heard about Tastebook I was intrigued. iTunes for recipes? Count me in. For those of you new to Tastebook here's the scoop. Tastebook is an on-line publishing platform that lets you create beautiful, hardcover cookbooks (perfect for food bloggers and handy for cooks who find their culinary inspiration online).

With the holidays fast approaching- and with it the gift-giving season- I decided to create a recipe collection for gluten-free families, entitled Karina's Kitchen- for every family who cooks gluten-free, by necessity or by love.

For my omnivorous readers- I've chosen 100 recipes for the Karina's Kitchen Tastebook- my personal favorites- and the most popular recipes here on Karina's Kitchen. From Flourless Chocolate Cake to Buckwheat Chocolate Chip Cookies, from Kicked Up Mac & Cheese (and the dairy-free vegan version, too) to my Sweet Potato Rancher's Pie there are recipes in all categories including appetizers, soups, salads, chicken and beef dishes, seafood, brunch and muffins, cakes, cookies and brownies. I also include specific tips for substituting problematic ingredients- such as eggs and dairy. Almost all recipes featuring chicken or beef include a vegetarian option.

For my vegetarian readers Karina's Vegetarian Table features over 85 personal favorites- all ovo-lacto vegetarian recipes.

For vegans I have collected 50 vegan recipes from Kitchen Kitchen- some of the most popular recipes on the blog- and every one is- you guessed it- a gluten-free vegan favorite. Check out Karina's Vegan Table here.

In order to add or subtract recipes and edit a Tastebook you'll need to join Tastebook (it's free). You can then import my recipes into your Tastebook (search with the term "gluten-free" and mine will come up); this allows you the ability to mix and match with thousands of other recipes on Tastebook, and import your own personal favorites. Like iTunes. For recipes.

I love the dynamic nature of this project. It's a living cookbook that can be added to and updated, reflecting the spirit of my blog and its interactive nature.

Here is the cookbook's dedication:

This gluten-free recipe book is dedicated to the kind and generous readers of Karina's Kitchen blog- Recipes from a gluten-free goddess. Without your lively feedback and support I would be just another cook wrestling with xanthan gum in her humble kitchen.

So that's what I've been up to, behind the scenes. I hope you enjoy it!

Preview Karina's Kitchen Tastebooks at the Tastebook site.

Gluten-Free Mexican Recipes: The Flavors of Santa Fe

The Land of Enchantment

I lived in rural northern New Mexico for three years. During that time I loved cooking with fresh roasted green chiles. Harvest season in New Mexico smells like roasting green chiles. Everywhere. It's true. And it's seductive. Some might even say, magical.

But beyond the smoky sweetness that tugs at your suddenly empty and ravenous belly there is something else in the cool dry air, some intoxicating, invigorating whiff of the impossible, the extraordinary, the stuff of dreams. Barely there. Unless you pay attention to it. A shape shift at the corner of your eye. A rainbow over the mesa. A wing. The yelp of a coyote. The sudden purple of autumn asters in the rain carved arroyo.

New Mexico enchants her visitors.

It’s a feast of color and tastes spiked with the scents of juniper, chile and sage. To celebrate its flavors I have gathered my New Mexican inspired recipes for you- a reference to tempt you. Until you visit New Mexico. And find your own rainbow, waiting.

Fresh fire roasted green and red chiles.

My Santa Fe + Mexican Recipes

Acorn Squash with Green Chiles
Big Easy Chili

Blue Corn Muffins with Green Chiles

Brown Rice Tortilla Chips

Buffalo Sausage Stew with Gold Potatoes

Butternut Chili

Calabasitas- Zucchini, Corn, Green Chiles, Lime and Black Beans

Chicken and Artichoke Enchilada Casserole (New Mexican Style)

Cilantro Pesto de Esteban

Cranberry Buffalo Roast Stew with Sweet Potatoes

Easy Spinach and Cheddar Quesadilla

Enchiladas Griegos for Two with Spinach and Feta Cheese
Holiday Turkey Enchiladas

How to Make Roasted Green Chile Sauce

Jalapeño Lime Hummus

Joey's Kicked Up Rockin' Guac with Tomatillos
Lime Chicken (Soft) Tacos
Lime Quinoa Salad with Mint

Mexican Pumpkin Soup with Black Beans and Lime
Maple Roasted Acorn Squash with Cornbread Stuffing

Mexican Black Bean Soup

Pumpkin Polenta with Avocado-Tomatillo Salsa

Quickie Enchilada Sauce- Gluten-Free
Quinoa: How to Cook It- the easy way
Quinoa Taco Salad

Nachos Fabuloso

New Mexican Green Chile Stew with Turkey

Parmesan Crisps & Roasted Tomato Salsa

Pineapple Salsa Chicken Enchiladas

Pinon Rice Bake with Corn, Green Chile, Artichokes and Goat Cheese


Red Quinoa with Butternut Squash and Cranberries

Roasted Corn Chowder with Chicken & Cilantro

Roasted Green Chile Tortilla Bake with Cream Cheese

Roasted Tomato Salsa
Roasted Yellow Tomato Salsa
Roasted Vegetable Salsa

Santa Fe Chicken Chili

Santa Fe Pumpkin Chowder

Slow Cooker Roasted Hatch Chile Stew

Spaghetti Squash New Mexican with Black Beans and Lime

Spanish Rice Bake

Sour Cream Chicken Enchiladas
Southwestern Stuffed Peppers

Sweet Potato Black Bean Enchiladas
Sweet Potato Soup
Tequilla Lime Salmon

Tostada Nueva- a Southwestern Twist on the BLT

Two Artists Chili

Turkey + Sweet Potato Enchiladas

Vegetarian New Mexican Green Chile

Bakery and Bread

Pear Polenta Muffins

Pueblo Bread- with green chiles

Pumpkin Corn Muffins

Skillet Cornbread with Green Chiles

Sweet Banana Polenta Cake

Sweet Potato Cornbread
Yeasted Quinoa Cornbread

Dessert

Banana Polenta Cake
Mexican Chocolate Cake

New Mexican Hot Fudge Sundae

Pumpkin Raisin Cake
Quinoa Pumpkin Cookies
Rustic Strawberry Cobbler Cake
Strawberries Citronge

More Tex-Mex and New Mexican Recipes from Food Bloggers:

Green Chili Sauce - Salsa Verde from Kitchen Parade
Chile Rellenos Bake from Kalyn's Kitchen
Tangerine and Jicama Salad with Garlic and Cilantro from Pinch My Salt
Turkey Green Chile Chili from Perfect Pantry
Carnitasfrom Simply Recipes
Roasted Green Tomatillo Salsafrom Andrea's Recipes
How To Roast Your Own Green Chiles from Elise at Simply Recipes
Chipotle Chili from Cooking with Amy
Creamy Mexican Chayote Soup from FatFree Vegan Kitchen
Homesick Texan's Carnitas Houston Style
Mexican Grilled Corn from Food Blogga
Three No-Cook Summer Recipes from Farmgirl Fare
Guacamole Deviled Eggs from Coconut and Lime