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Celiac.com 09/15/2023 - If you're looking for a hearty, breakfast and lunch alternative, this brunch potato casserole recipe is super easy, and very tasty. It goes great as an entré, but also makes a great dinner side dish for beef. It makes a great main dish at breakfast, brunch or lunch, and also makes a great side to beef for diner. This recipe can be made the night before, then baked the next day, with just 10 extra minutes of cooking time. Ingredients: 4 pounds new potatoes, skinned, cut into 1-inch cubes 1 pound cheddar, grated ½ cup mayonnaise 1 cup sour cream 1 pound bacon, cooked crisp and chopped 1 onion, finely chopped ⅓ cup scallions chopped ¼ cup pickled jalapeño peppers, as desired Black pepper to taste Directions Heat the oven to 350F (175 degrees C). Place potatoes in a large pan; fill with enough water to cover and bring to a boil. Cook until potatoes are just soft. Drain and place in a large bowl. Reserving one small handful. gently stir cheese into hot potatoes without mashing them. Continue to stir every minute or so until cheese is melted. In a separate bowl, stir together sour cream, mayonnaise, bacon, and onion. Gently stir into potato-cheese mixture. Spread into a 9x13-inch baking dish. Top with remaining cheese and bake at 350 F for 50 minutes. Top with chopped scallions and jalapeños as desired.

Celiac.com 01/04/2021 - Phở or pho is a Vietnamese soup containing broth, vermicelli (rice) noodles (bánh phở), herbs, and chicken (called phở gà) or beef (called phở bò). Phở gà, or chicken pho is a marriage of the fragrant broth, tender chicken, chewy vermicelli noodles, and topped with aromatic herbs, vegetables, and sometimes an egg and other condiments. Speaking of eggs, the brand you choose makes a difference. We suggest using Eggland's Best eggs because they offer micronutrients and antioxidants essentials to a celiac's diet. Eggland's Best eggs taste delicious, an have 6x the Vitamin D, and more than double the Omega-3s, than regular eggs, so when you reach for eggs, reach for Eggland's Best. While beef pho is the national dish of Vietnam, both beef and chicken pho are much loved and eaten regularly by people across Vietnam. Pho can be eaten as a snack, or as a meal, for breakfast, lunch or dinner. The are numerous regional variations of pho, but most of the pho shops in the United States serve a more southern Vietnamese style of pho. The main differences are that Northern pho is made with a clear, mildly sweet and savory broth that has a light gold color. Northern pho also typically features wider rice noodles, few, if any, vegetables, and lots of scallion. Southern pho features a sweet broth with a darker color, and is typically served with hoisin sauce (be sure to look for a gluten-free version!), Sriracha, and a vegetable platter that often includes fresh bean sprouts, Thai basil, mint, lime wedges, scallions, and saw-tooth leaves. Southern pho typically features fewer scallions, and thinner rice noodles than its northern counterpart. This recipe makes a northern-style broth but is served in a southern-style with vegetables, etc. Regardless of your preferred style, we recommend using Eggland's Best eggs because they feed their hens a nutrient-rich feed which gives EB eggs superior nutrition over ordinary eggs. Before we start cooking, here is a breakdown of the four steps to perfect pho. Four Steps to Perfect Pho 1) Perfect Pho Broth Pre-boil the bones and meat. Char the ginger and onions. Toast the spices. Use good gluten-free fish sauce - Vietnamese fish sauce is more flavorful than Thai brands but be sure to check the ingredients, as some include wheat. 2) Perfect Soft Boiled Eggland's Best Eggs Bring water to a boil. Reduce heat to a simmer. Slide the EB eggs in with a spoon. Boil for 7 minutes. Remove EB eggs and place immediately into cold water with ice cubes. When EB eggs are cool to the touch, peel under cold running water. 3) Perfect Fresh Rice Noodles Prepare according to directions. Place cooked noodles into cold water. Strain and allow to dry. Serve with Pho when ready to eat. 4) Perfect condiments Vegetables and condiments often include bean sprouts, cilantro, Thai basil, mint sprigs, scallions, and saw-tooth leaves, bird's eye chilis, sliced jalapeño peppers, hoisin sauce (make sure it's gluten-free), Sriracha (Rooster) Sauce, and lime wedges. https://sfd.celiac.com/uploads/monthly_2020_12/Egglands-Best-Chicken-Pho_Recipe-02.webp.b5f2dfbedf4b7f0a45ae5287de8175f8.webp Gluten-Free Vietnamese Chicken Herb Pho Soup with Soft Boiled Eggland's Best Egg Preparation Time: 1.5 hours Cooking Time: 90 Minutes Makes 6 Servings Ingredients: 1 small organic whole chicken (~3 lbs.) 6 large, Eggland's Best Eggs 3 thumb-sized pieces of ginger, peeled and sliced in half vertically 5 large shallots, peeled 1 small piece of cassia bark, or 1 cinnamon stick 2-3 star anises 1 tablespoon coriander seeds (or 3-4 cloves, please see Notes if using cloves) 1 black cardamom pods, cracked open 2 teaspoons salt (plus more to parboil the chicken) 2-3 tablespoons gluten-free fish sauce (some contain wheat, so be sure to check!) 9 cups water 1 pound package of pho-style vermicelli noodles To serve: scallions half an onion, sliced very thinly freshly cracked black pepper birds-eye or jalapeño chili pepper, sliced lime wedges Directions: Blanch the chicken by placing chicken in a pot of boiling, salted water, for a minute, then remove the chicken and discard the liquid. In a pan over medium heat, dry roast the ginger and shallots until fragrant and you notice a light change of color. Set ginger and shallots aside. Reduce the heat to medium low. Add cassia bark/cinnamon, star anises, coriander seeds and black cardamom pod, and toast until fragrant. Be careful not to burn them. Add toasted spices to a spice bag. Simmer the chicken with ginger, shallots, and spice bag for 15-20 minutes, until the chicken is just cooked through. Do not overcook, or the meat will not have a good texture. Remove chicken and place in an ice bath to stop the cooking. Separate the chicken meat from chicken bones and set aside. Add the bones back to the broth. Continue to simmer for 45-90 minutes, or until the flavors are concentrated to your taste. Skim off excess fat from the broth, while still leaving some fat in the broth. Set spice bag aside. Before serving, taste the broth and flavor with 2-3 tablespoons of fish sauce to taste. Don't add fish sauce until the end, or it can be bitter. To Serve: Thinly slice the green parts of the scallions while quickly poaching the white parts in the broth. Also slice the onion very thinly. Add pho rice noodles to serving bowls, top with chicken meat, scallions, thinly sliced onions, and cilantro, as desired. Bring the broth back to a boil and immediately ladle about 1½-2 cups of broth into each large bowl. Serve right away with fresh bean sprouts, cilantro, Thai basil, mint sprigs, lime wedges, scallions, sliced peppers, gluten-free hoisin sauce, Sriracha (Rooster) Sauce, and lime wedges, as desired. Rest one Eggland's Best soft-boiled egg, cut in half, on the top of each bowl. https://sfd.celiac.com/uploads/monthly_2020_12/Egglands-Best-Chicken-Pho_Recipe-03.webp.5aa72bbd209fc8a40153cf60699c7b43.webp Nutritional Information Servings 6 Serving Size 1 Calories 776 Fat 10.9g Saturated Fat 3g Cholesterol 229mg Sodium 1402mg Carbohydrates 130.9g Dietary Fiber 2.8g Protein 33.2g

Celiac.com 10/22/2020 - If you're looking for some comfort food with a burst of summer flavor, this potato salad with bacon and eggs is a surefire hit. The bacon brings the salty crunch and the celery, while the ripe tomatoes deliver a burst of summer in every bite. Ingredients: 3 medium russet potatoes (about 2 pounds), peeled, cut into 1" pieces 1 tablespoon plus ½ tsp. kosher salt 2 large eggs 4 slices bacon ½ cup mayonnaise ¼ cup sour cream 1 tablespoon Dijon mustard ½ tablespoon yellow mustard 2 teaspoons chopped fresh dill ½ tablespoon garlic powder ½ tablespoon freshly ground black pepper 1 cup halved fresh cherry or grape tomatoes ½ cup celery (optional) Directions: Meanwhile, cook eggs in a large saucepan of boiling water 8 minutes. Drain eggs, and transfer to a bowl of ice water and cool. Once eggs are cool, drain, peel, and quarter them. Place potatoes in a large pot and cover with water to 2 inches above potatoes. Add 2 tablespoons salt and bring to a boil. Reduce heat and simmer until potatoes are just tender, about 15 minutes. Drain, and cool slightly. You'll want them warm when you dress them, to help soak up the dressing. Cook bacon on a cookie sheet in the oven, at 375 degrees F, until brown and crisp, about 15 minutes. Transfer bacon to paper towels to drain and let cool slightly. Tear into 1" pieces. Reserve 2 tablespoon bacon fat in pan. Whisk mayonnaise, sour cream, dill, mustard, garlic powder, pepper, celery (if desired), and remaining ½ teaspoon salt in a large bowl. Add potatoes, eggs, tomatoes, olives, half of bacon, and reserved bacon fat and fold gently until combined and completely coated. Transfer potato salad to a serving bowl, top with remaining bacon, and serve.

Celiac.com 03/04/2020 - What's Loco Moco? Well, if you have to ask, you might not have been to Hawaii, or you might have been looking at the ocean so much, you missed out on this tasty, popular local dish. Loco Moco is a hamburger patty served over rice and topped with mushroom gravy, and usually topped with a fried egg, and maybe a bit more gravy. This recipe uses gluten-free gravy to deliver a tasty Loco Moco that will have you dreaming or your next trip to the islands. Loco Moco Ingredients 8 oz. lean ground beef ½ teaspoon garlic powder ¼ teaspoon kosher salt ¼ teaspoon ground black pepper 1½ tablespoons extra-virgin olive oil 2 tablespoons butter 2 large eggs 1½ cup hot, steamed basmati rice, divide Sliced chives, for garnish Gluten-Free Mushroom Gravy Ingredients 4 tablespoons butter, divided 2 cloves garlic, thinly sliced 8 oz. shiitake mushrooms, stems removed and thinly sliced 1-2 tablespoons potato starch 1½ cup chicken broth kosher salt, to taste Ground black pepper Directions for Loco Moco In a mixing bowl, add ground beef, salt, garlic powder, and pepper and stir together. Form two even 4-ounce patties and lightly season each side with salt and pepper. Heat oil in a large skillet over medium-high heat. When oil is hot, add patties and sear, 3 to 4 minutes per side. Lower heat to medium and continue to cook patties until medium doneness, 3 to 4 minutes more. Remove patties to a large plate, and tent loosely with foil. Gluten-Free Mushroom Gravy In a saucepan over medium-high heat, add 2 tablespoons butter. Add garlic and mushrooms and cook until mushrooms are lightly caramelized, 3 minutes. Season with salt and pepper. Melt remaining 2 tablespoons butter, sprinkle with potato starch, and whisk together. Lower heat to medium and stir in broth. Continue to whisk until no lumps remain and gravy has thickened enough to coat the back of a wooden spoon. Add salt and pepper, as desired. Cover and set aside. In another skillet over medium-high heat, add 2 tablespoons butter. Once hot, add eggs and fry until whites have set and edges are crisp, 3 to 4 minutes. Remove from heat. To assemble: Divide To serve: Spoon rice onto a plate, top each with a burger patty, gravy, a fried egg, and more gravy, as desired. Top with a sprinkle of sliced chives. Enjoy!