"Jan's Sweet Potato Salad" of course gluten, dairy, etc. free!

There was a time when I was asked to make my potato salad all the time for various functions because it was so loved! So when I went on this diet that I am on I pretty much just nixed the thought of it! 6 years eating this way and I cannot believe I didn't think of it before but (better late than never) why couldn't I use sweet potatoes instead of potatoes!!!I don't do regular potatoes as to curb the night shade family which I haven't completely given up all because I still do tomatoes, chillies, and bell peppers. Anyway, it was the greatest discovery for me. I used my mothers recipe that I adapted to my diet and it was a great success.I did find it was good with the agave syrup but with sweet potatoes its good without the added sweetness as well. I absolutely love it!!! I hope you do too!....Here's to happy cooking and happy eating!...tastefully gluten free, Jan

Jan’s Sweet Potato Salad
Ingredients:
4 large sweet potatoes
2/3 cup canola mayonnaise
1 ¼ tsp. sea salt
1 tsp. agave syrup (optional)
2 Tbsp. apple cider vinegar
1 cup diced celery
2 Tbsp finely chopped Vidalia onion
3 hard boiled eggs
Hungarian paprika for garnish
Instructions:
Skin the sweet potatoes and boil them whole until tender with a fork but not too much.(a firm soft) Remove potatoes from water and let cool for a bit. (half an hour should make them cool enough to cut) While potatoes are cooling separate the yolks from the whites on the hard boiled eggs. Dice the whites and set them aside. In a large bowl put the mayonnaise, salt, (the agave is optional), apple cider vinegar, and the egg yolks. Beat with mixer until smooth. Stir in celery, onion and egg whites. Set bowl with mixture to the side. Cut the sweet potatoes into cube size pieces.  Stir them into the mixture. (is okay if potatoes are still a little warm) Sprinkle top with paprika.

Gluten Free, Dairy Free, Etc. Free "Pizza Sauce"

Actually this is my spaghetti sauce recipe but to make it "Pizza Sauce" just add 2 tsp. of Fennel seed with the other spices when cooking and voila'...tastes like pizza!! Here's to happy cooking and happy eating, tastefully gluten free that is!, Jan

Pizza Sauce
Ingredients:
3 Tbsp. extra virgin olive oil	6 oz. can tomato paste(I use organic)
5 clove minced garlic	24 oz. can tomato sauce
2 tsp. oregano	½ cup wine (whatever you have leftover)
1 tsp. Italian seasoning	2 tsp. fennel seed
1/4 tsp. thyme leaves
¼ tsp. ground rosemary
½ tsp. salt
¼ tsp. pepper
Instructions:
Place the extra virgin olive oil in a sauce pan with the minced garlic. Bring to a sizzle. Add the tomato paste and stir then the tomato sauce and again stir. Put in all the spices stirring until sauce is smooth. Pour in the wine, stir again then reduce temperature.

Gluten Free, Dairy Free, Etc. Free "Stroganoff"

It's been awhile since I've posted but have been formulating and perfecting several new recipes which I am quite excited to share with my followers. So keep an eye out as I will be posting them. This recipe for Stroganoff has been wanted by me for a long time. I used to make this with sour cream and a bunch of ingredient that are just not on my list of what I can eat. Finally arrived at one that tastes great! I did learn that with this recipe the cocnut milk brand can make a difference. If your preferred brand is sweet or has a pretty strong coconut flavor then use half coconut milk and half rice milk adding a little more rice flour sprinkled in as it simmers to thicken the sauce. Enjoy!
Heres to happy cooking and happy eating tastefully gluten free!.....Jan

Stroganoff
Ingredients:
2 Tbsp. extra virgin olive oil
1 ½ lb. ground turkey
1-13oz. can coconut milk
1-8oz container fresh mushrooms sliced
¾ cup diced onion
1 Tbsp. white rice flour
1 Tbsp. Seitenbacher powdered vegetable broth
1 tsp. gluten free chicken stock
1 tsp sea salt
½ tsp. black pepper
1 tsp. apple cider vinegar
1-18 oz. package rice penne pasta   (or 3 cups cooked jasmine rice)
Instructions:
Prepare pasta as directions on package say or prepare rice according to its directions
In a large skillet sauté the onion and mushrooms in the  2 Tbsp oil until onion is clear and mushrooms are lightly browned. Add the ground turkey, salt , pepper, Seitnbacher powdered broth and chicken stock and cook until meat is browned. Put the apple cider vinegar in the coconut milk and pour over cooked turkey mixture stirring until it simmers and all in incorporated. When sizzling hot sprinkle white rice flour over mixture stirring as you do to thicken sauce slightly. Serve over the pasta or the rice.