Taco Seasoning

There are plenty of homemade Taco Seasoning combinations out there. I tried a few and they just didn’t seem to be as good as the pre-mixed versions of my pre-GF days. So, I kept on merging and adjusting and this one is a keeper.

Use this as the base recipe but have fun with adjustments—it makes the end result interesting.

1 1/2 tablespoons corn flour
3 teaspoons chili powder
1 1/2 teaspoons The Spice Hunter Chili Powder Blend
1 1/2 teaspoons dried onion
1/4 teaspoon garlic powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon dried oregano
1/4 teaspoon sugar
1/4 teaspoon cayenne pepper (see update below)

Mix all ingredients together.

This is enough for 1 to 1½ pounds of ground meat (I use ground turkey).

Once the meat is browned, sprinkle the spice mix over top and stir in until it’s fully incorporated. Then add a cup of water and continue to cook over a medium heat until the sauce is reduced and thickened. Serve with your favorite GF taco shells and other toppings.

Adjust the cayenne pepper to achieve your desired level of spiciness.

I love The Spice Hunter Chili Powder Blend. Checked the website and it’s GF. But, here’s the link so you can read for yourself. Also, if you can’t get it omit it entirely or omit it and add ¼ teaspoon each of cocoa powder, cinnamon, and 1/8 teaspoon ground cloves.

PRINT RECIPE

Update on Oct 6, 2009 by Nancy Kohler

*I decided the addition of cayenne pepper (especially 1/4 teaspoon!) is way too spicy. So, if you like spicy tacos reduce the cayenne to 1/8 teaspoon and believe me these will be hot enough! (My husband and son may disagree with me so you be the judge.) Or, alternatively you can add black pepper to taste.

Lemon Balsamic Dressing

An all time favorite. And, it's so easy.

4 tablespoons olive oil (the good kind - first cold pressed)
2 teaspoons freshly squeezed lemon juice
2 teaspoons white balsamic vinegar
salt and pepper

Pour the olive oil into a small bowl. Whisk the lemon and then the vinegar into the olive oil. Finally, season with salt and pepper. Done.

PRINT RECIPE

Gluten-free Breadcrumbs

This recipe is currently featured on Allergy Sense.

4 GF tapioca hamburger rolls or equivalent bread
1 tsp dried garlic
2 tsp dried onions
4 tsp dried basil
2 tsp oregano
1 tsp each salt and pepper

Preheat oven to 350℉.

Cut up the hamburger roll and grind into breadcrumbs (large crumbs) in the food processor. Line a cookie sheet with parchment and place breadcrumbs on top. Toast breadcrumbs for about 6-7 minutes tossing at least once. (Watch them carefully because they can toast up pretty quickly.)

Let the toasted crumbs cool. Return to the food processor. Add the seasonings and whir until they are the desired coarseness.

Return to the lined cookie sheets for about 10 minutes to cool. Store in containers until ready to use.

Bread crumbs can be stored in an airtight container or ziploc bag in the refrigerator for about a week. They can be stored in the freezer for up to 6 months.

PRINT RECIPE

Try this recipe:

Roasted Escarole

Update on Apr 20, 2009 by Nancy Kohler

I should have mentioned these are great as plain breadcrumbs, too. Make them the same way just omit the spices.