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Gluten-free, Wheat-free living

Holiday 2013: Entertain with Ease – Gluten-Free

Sample our seasonal favorites, below, or stroll through our archives. All of our recipes are A Fork in the Road originals unless otherwise noted.


Gluten-Free Thai Noodles with Rotisserie Chicken


Heavenly Mac and Cheese


Gluten-Free Moroccan Chicken and Butternut Squash Soup


Crostinis with Jalapeno Jelly and Cheddar


Entomatado Nachos

Gluten-Free Thai Noodles with Rotisserie Chicken


This is an uber simple recipe that your holiday guests will think you slaved all day to prepare. The secret is a good rotisserie chicken (think Whole Foods).

1 ½ cups cooked chicken (you’ll get about 4 cups of cooked chicken from a ready-made rotisserie
chicken), cut into bite-sized pieces

1 (8-ounce) package GF spaghetti, prepared according to package directions

¼ cup peanut butter (creamy or crunchy)

2 cloves garlic, minced

2 tablespoons soy sauce

1 tablespoon (or more to taste) Sriracha sauce

1 tablespoon sugar or agave nectar

½ can (14-ounce can) light coconut milk

¼ cup cilantro, chopped

¼ cup peanuts chopped, optional

While pasta water comes to a boil, combine peanut butter through coconut milk – in a small sauce pan. Bring sauce to a simmer, stirring frequently. Once hot, turn sauce off. Reheat quickly if needed. When pasta is done, drain well and place in a bowl. Pour peanut sauce over all and add cooked chicken. Toss with cilantro and serve. Serves 2 with enough left for lunch the next day. We garnished with lime wedges and chopped peanuts. Great!

Creamy Low-Fat Gluten-Free Mac and Cheese with Toasted Bread Crumbs


This is the cover recipe for the September 2011 issue of "Cooking Light" magazine. We adapted it to gluten-free and made a few tweaks for enhanced flavor. The result is fantastic! You won't believe this is a reduced-fat dish. The butternut squash "faux béchamel" is miraculous. It adds creaminess, color, and sweetness to the mac and cheese while significantly reducing fat. Most Mac and Cheese recipes are very high-fat – up to 900+ calories per serving and 36 grams of saturated fat per serving. With all the tweaks, this baby weighs in at only 390 calories per serving and 6.1 grams of saturated fat. Quite a coup!

3 cups of peeled, cubed butternut squash (about 1 pound)

1 ¼ cups fat-free, low-sodium chicken broth

1 ½ cup fat-free milk

3 cloves garlic, coarsely minced

1 teaspoon kosher salt

1 teaspoon smoked paprika

½ teaspoon freshly ground black pepper

2 tablespoons fat-free Greek-style yogurt

1 ¼ cups shredded Gruyere cheese (about 5 ounces)

1 cup (about 4 ounces) grated pecorino Romano cheese (this is a sheep’s milk cheese)

¼ cup finely grated Parmigiano-Reggiano cheese, divided use 1 pound uncooked GF pasta spirals or fusilli, such as Tinkyada brand

Cooking spray

1 teaspoon olive oil

½ cup fresh GF breadcrumbs (I just coarsely tore up 1 ½ slices of Rudi’s GF bread.)


Preheat oven to 375 degrees. In a large saucepan, combine squash, broth, milk, and garlic. Bring to a boil over medium-high heat, then reduce heat to a simmer and cook until squash is tender when pierced with a fork – about 30 minutes. Remove from heat and add yogurt, smoked paprika, salt, and pepper. Using an immersion blender (or pour mixture into a regular blender), process until smooth. NOTE: If using a blender, remove center piece of lid (to allow steam to escape) and cover hole with a clean towel. Pour processed squash mixture into a bowl and stir in Gruyere, pecorino Romano, and 2 tablespoons Parmigiano-Reggiano. Stir well until combined. Cook pasta al dente, according to package directions. Drain well and add pasta to squash mixture. Stir to combine. Spread in a 13-inch X 9-inch baking pan sprayed with cooking spray.

Heat olive oil in a medium skillet over medium heat. Add bread crumbs and cook a few minutes or until golden brown. Stir in remaining 2 tablespoons Parmigiano-Reggiano cheese. Sprinkle evenly over hot pasta mixture. Lightly coat topping with cooking spray. Bake about 25 minutes or until bubbly. Serve immediately. Serves 8.


Moroccan Chicken and Butternut Squash Soup


This soup is a lovely “homage” to the Moroccan tagines – stewed lamb or poultry with fragrant spices. The original recipe is from the Jan/Feb. 2012 issue of “Cooking Light” magazine. We’ve adapted the recipe to be gluten-free, replacing the couscous (a Berber wheat pasta) with high-protein quinoa. We also added carrots, bumped up the spices, adding anti-inflammatory turmeric and garam masala, as well as rich, medium-heat Chimayo ground New Mexico chiles. The roasted butternut squash also adds a layer of flavor to this rich soup. We finished it with a dab of fat-free Greek style yogurt. We’ve underlined the anti-inflammatory foods.

2 tablespoons extra-virgin olive oil, divided use

1 medium onion, diced

4 garlic cloves, minced

3 medium carrots, peeled and cut into a ¼-inch dice

4 (about1 pound total) skinless, boneless chicken thighs, trimmed/cut into bite-sized pieces

1½ teaspoons ground cumin

½ teaspoon ground cinnamon

½ teaspoon turmeric

½ teaspoon garam masala

½ teaspoon ground, medium-heat New Mexico chiles (such as those from Chimayo, NM) – NOT chili powder

3 cups peeled butternut squash cut into ¾-inch cubes

3 generous tablespoons no-salt added tomato paste

4 cups low-sodium chicken broth or your homemade chicken stock

1½ cups cooked quinoa (see below)

1 zucchini, quartered lengthwise and sliced into ¾-inch pieces

½ cup coarsely chopped fresh basil

1 tablespoon freshly grated lemon zest

¾ teaspoon salt (or less to taste)

Fat-free Greek-style plain yogurt, garnish

Roasting Butternut Squash

Preheat oven to 400 degrees. Spray a 9” X 13” oven-safe pan with cooking spray and place butternut squash in it. Drizzle with 1 tablespoon extra-virgin olive oil. Roast squash 30 minutes, stirring well after 15 minutes. Remove squash and set aside.

Preparing Quinoa

1 cup dry quinoa beads, rinsed

2 cups water

In a medium saucepan, bring water to a boil. Add quinoa and return to a boil, then reduce to a simmer and cook, covered, about 12 to 15 minutes of until water is absorbed. Turn off heat and let quinoa rest about 5 minutes. Fluff with a fork and measure out 1½ cups and set aside. Cook’s Note: Use remaining cooked quinoa for hot cereal in the morning! Just heat in the microwave and serve with a little cinnamon, a little maple syrup, and a little milk of your choice.

Preparing Soup

To a large Dutch oven over medium-high heat, add remaining 1 tablespoon extra-virgin olive oil. Add onion and carrot and cook about 5 minutes, stirring frequently. Add garlic and cook another minute. Add chicken and cook about 5 minutes, browning on all sides. Add spices and cook another minute. Stir in tomato paste and chicken broth, scraping bottom to loosen any browned pieces. Bring soup to a boil, then reduce heat and simmer about 10 minutes. Add the zucchini and cook about 5 minutes. Add the cooked squash and cooked quinoa and heat another 2 minutes. Add salt and stir well. Remove soup from heat and stir in basil and lemon zest. Serve with a dollop of fat-free, Greek-style plain yogurt. Serves 6. Freezes beautifully.

Crostinis with Jalapeno Jelly and Sharp Cheddar


This is a delicious sweet/savory appetizer or accompaniment to any soup or stew. You can use any favorite gluten-free French bread, such as Udi's or Against the Grain (in the freezer case at Whole Foods). You can also substitute cranberry sauce for the Jalapeno jelly and add a little turkey for a terrific open-faced holiday sandwich.

1 GF baguette, sliced into 12 slices

A little butter or favorite table spread

About 2 tablespoons of Jalapeno jelly (available at Whole Foods, The Cupboard, etc.)

About 1 cup grated sharp white cheddar, such as Cabot brand

Adjust oven rack 1 notch down from the top position (you don’t want these crostinis too close to the broiler element). Heat oven to broil. Line a cookie sheet with foil and lightly spray with canola spray. Lightly spread a bit of butter on each round of bread. Then spread each with a little Jalapeno jelly and top with 1/12 the cheddar cheese. Place in oven and watch carefully – about 2 to 3 minutes. Turn halfway through, for even heating. Crostinis will be crisp, but the cheese will be melted, bubbly, and slightly browned. Serves 4.

Entomatado Nachos


The holidays can be hectic, and easy lunches/dinners are always welcome – especially when you're in the kitchen baking. This recipe is from my friend Linda Raw who lived in Mexico many years. It's an easy and yummy Mexican stew made with any leftover cooked meat. I like pork, and Del Real brand prepared carnitas make this dish super easy. We serve the dish with corn tortillas and refried beans, but you can substitute corn chips for an easy "take" on nachos.

1 onion, sliced

3 to 4 cloves garlic, minced

1 pound fresh tomatillos, husked, washed, cored, and cut into bite-sized pieces

1 pound cooked meat (I prefer Del Real carnitas available in the meat case at Albertson’s. If using chicken or other meats, cut the meat into bite-sized chunks.)

½ to 1 cup gluten-free chicken broth (homemade is best, but Pacific brand is GF), divided use

1 or 2 chipotles in adobo, minced (See Cook’s Note and read labels! Some chipotles have wheat in them.)

In a 4-quart Dutch oven over medium-high heat, sauté onion in a little oil of your choice – about 4 to 5 minutes. Add garlic and cook another minute. Add tomatillos and a little chicken broth to keep veggies from sticking. Cover and reduce heat to simmer, about 4 minutes. Add meat and chipotles and a little more broth – enough to allow meat to simmer easily without sticking. You want enough liquid to make the meat/veggies moist, but you don’t want soup! Simmer about 10 to 15 minutes. Add salt, if desired. Serve with refried beans (we like the Costena brand, available at King Soopers and Albertson’s) and warm corn tortillas or chips. Cut your tortillas into quarters. As you eat, fold the pointed end of the quartered tortilla into the center, making a little scoop. Spread a little refried beans on the folded tortilla (or corn chip), heap a little of the stewed meat on top, add a little sour cream, if desired, and enjoy. Garnish with black olives or guacamole. Serves 4 to 6.

Cook’s Note:

Chipotles are smoked Jalapeno chiles. They are typically sold packed in cans of tomato sauce called “adobo.” These chiles are hot, so use only 1 if you prefer a milder stew. Be careful! Some brands have wheat in them. Costena brand – available at King Soopers – is GF.

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