01 Feb 2013

The Author

Sheryl Goldstein
Sheryl is the founder of The No Gluten Solution: Feeding Family and Friends, which is the culmination of her talents, skills, and her personal desire to develop an effortless style of cooking good food, making her guests comfortable, and always having an excuse for a dinner party.


Gluten-Free Menu for ...

There is nothing better than a bowl of chili shared with your friends on Super Bowl Sunday. Hopefully they are routing for the same team that you are, but then again, a friendly rivalry can be just as much fun.

My friends Jean and Rich inspire this menu. For the last 18 years, my friend’s Rich and Jean have hosted a Super Bowl party. Some years there are 6 people, others 60, some years the games are the highlight, others the half-time show, but the one thing that can be counted on is Rich’s delicious chili. He has been gracious to share this recipe with me and I honor him by sharing it with you.

In the spirit of honoring friends, I also am including Sylvia’s amazing guacamole. I like to serve it with both rice chips and crudités. The vegetables make me feel less guilty about eating tons of the guacamole.

I have added the Chickpea and Kale Stew to the menu for my vegetarian friends, but double the recipe because everyone will be eating it as well. Don’t fret if you have extra at the end of the evening since it tastes just as good the next day.

You will need a salad to accompany the stews and any combination of the freshest greens will be fine. I like to add something crunchy such as cucumbers, yellow peppers, or radishes and also something refreshing like fruit. I have used canned mandarin oranges, grapefruit slices or chopped fresh mango. Toss the salad with a lemon/lime vinaigrette.

And dessert, there can never be too much and friends can bring their own choices. I like to prepare peanut butter cookies since peanuts should be part of any sporting event and, of course, fruit because we want to eat healthy!

Enjoy the game and remember, whatever you eat today does not have calories if your team wins.
Sylvia’s Guacamole with Rice Chips
Rich Verner’s Crowd Pleasing Chili
Chickpea and Kale Stew
Mixed Green Salad with Fruit
Peanut Butter Cookies
Fruit Salad

Sylvia’s Guacamole
There are many different versions of guacamole. I always prefer mine with lots of tomatoes, onions and cilantro. Perhaps it’s because I like the avocado to take on a supporting role in the recipe. My friend Sylvia knew how I liked my guacamole and when I was behind getting all the stuff done for a party, she graciously offered to make it for me. She decided to surprise me with her recipe that resembled my own, but took it to a new and delicious level.

2 ripe avocados
¾ cup chopped tomatoes
½ cup finely chopped onions
1 small cucumber, peeled, seeded and finely chopped
1 teaspoon chopped garlic
¼ teaspoon chopped serrano pepper, or to taste
½ teaspoon cumin
3 tablespoons lime juice
2 tablespoons chopped shallots
¼ cup chopped cilantro
1 teaspoon salt
Equipment: ceramic or glass medium bowl
• On a cutting board, place chopped shallots and add ½ teaspoon salt to the shallots. Chop the shallots with the salt until they form a paste.
• Cut the avocados in half and scoop out the flesh with a spoon and place on cutting board. Cut the halves into small pieces and place in bowl.
• Pour the lime juice over the avocado and carefully stir. The juice will keep the avocado from turning brown.
• Mix in the tomatoes, onion, cucumber, garlic, pepper, cumin, shallot paste and remaining ½ teaspoon salt. Gently stir the ingredients together. Add the cilantro, mixing it slowly into the guacamole.
• Taste and adjust seasonings to personal taste.

Makes approximately 4 cups

Note: It is important to taste the guacamole once all the ingredients have been blended since there are variations in the flavors of the tomatoes, cilantro and peppers. You probably will need to add a little more of one or more of these ingredients to achieve the flavor you like best.

I like to let the guacamole sit about ½ hour before serving to allow the flavors develop.

Rich’s Chili
Like any good cook, Rich did not have a written recipe for his chili. It was a fun day when he, his son Tim (who the chili torch is being passed) and me prepared the chili and committed the recipe to paper. It is most efficient to have the ingredient prepared ahead of cooking and all the cans opened.
½ pound chopped sirloin
½ pound chopped veal
½ pound chopped turkey
½ pound sweet Italian sausage
½ pound hot Italian sausage
2 tablespoons olive oil
3 cups chopped onions
1 tablespoon finely chopped garlic
3 28-ounce can crushed plum tomatoes
1 can red beans
1 can kidney beans
1 can pinto beans
3 tablespoons spicy brown mustard
1 tablespoon gluten-free Worcestershire sauce
2 teaspoons chili flakes
2 teaspoons sweet Hungarian paprika
2 tablespoons cayenne pepper sauce (not “hot” sauce)
½ teaspoon ground black pepper
1 ½ tablespoons chili powder
1 tablespoon kosher salt

For garnish:
2 chopped jalapeno peppers
1 chopped onion
4 chopped scallions
sour cream
2 cups grated Monterey Jack cheese or cheddar or a mixture of both
Equipment: 1 large heavy bottomed 5-quart pot and colander.
• Remove sausage from casing and coarsely chop.
• Place sausage, sirloin, veal and turkey into pot over medium high heat and cook until the meat is no longer pink.
• Remove the pot from heat and pour the sausage into the colander to drain the fat from the pot. Put sausage aside.
• Placing pot back on stove, over medium high heat, add the olive oil and once hot, add the onions. Sauté for 4 minutes and add the garlic. Cook an additional 2 minutes. Be careful not to brown the onions.
• Add the crushed tomatoes to the pot. Add about ¼ inch water to each of the tomato cans and swirl to remove all the remaining juice and add to the pot. Bring to a low simmer.
• Pour all but about 1 tablespoon of the liquid from the beans and add to the pot.
• Add the mustard, Worcestershire sauce, chili flakes, paprika, cayenne sauce, black pepper, chili powder and salt to pot.
• Bring to a low simmer, cover the pot leaving about 1 inch open and cook for 1 hour.
• Let sit for 4 hours or overnight before serving.

Serves 12
Note: We tried different combinations of chopped meats and this combination was the overall fan favorite. But, I encourage you to play with different proportions of beef to turkey, or perhaps lamb or pork to find out what you like best. Sometimes it just depends what is available fresh at the market. I guarantee that any combination will taste delicious.

Peanut Butter Cookies
1 cup organic smooth peanut butter
½ cup sugar
2 medium eggs, beaten
1 teaspoon tapioca starch
¼ cup chopped bittersweet chocolate
Equipment: medium bowl, cookie sheets
Preheat oven to 325 degrees
• In medium bowl, add the peanut butter, sugar, tapioca starch and eggs. Beat until thoroughly blended.
• Stir in chopped chocolate pieces.
• Place rounded tablespoons of dough on the cookie sheets and flatten them with spatula.
• Bake 10-12 minutes.
18 cookies

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