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As Promised, A Few Recipes


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140 replies to this topic

#121 tarnalberry

 
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Posted 01 July 2007 - 01:07 PM

Chicken Quinoa Risotto
Serves 4-6

Ingredients
----------
4-6 chicken thighs (bone-in, skin-on)
1 cup arborio rice (risotto)
1/2 cup quinoa
1/2 onion
1 carrot
1 tsp dried oregano (or 1 tbsp fresh oregano)
1 tsp dried thyme (or 1 tbsp fresh thyme)
1/2 tsp dried sage (or 1/4 tsp crushed sage or 1/2 tbsp fresh sage)
1/2 tsp salt
1/2 tsp pepper
1 boullion cube
6 cups water

Directions
----------
0. Preheat the oven to 350F.
1. Dice the onion and carrot. (Also chop the herbs if using fresh.)
2. In a large, oven-safe, dish (I like a round one, but whatever), combine the rice, quinoa, and spices, and mix them together.
3. Place the chicken thighs on top of the rice/quinoa mixture, in a single layer (make sure the pan is big enough for this).
4. Add the boullion cube and the water.
5. Place in the oven and cook for 1 hour, checking the chicken at that time to see that it's done.
6. Stir the rice around a bit before serving.
  • 0
Tiffany aka "Have I Mentioned Chocolate Lately?"
Inconclusive Blood Tests, Positive Dietary Results, No Endoscopy
G.F. - September 2003; C.F. - July 2004
Hiker, Yoga Teacher, Engineer, Painter, Be-er of Me
Bellevue, WA

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#122 tarnalberry

 
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Posted 01 July 2007 - 01:16 PM

Tropical Popsicles
Serves 6

Ingredients
-----------
1 mango
1 banana
1 can coconut milk

Directions
----------
1. Peel and cut the mango and banana.
2. Blend all ingredients thoroughly.
3. Freeze in popsicle molds (like these <A href = http://tovolo.com/pr...star.htm>Tovolo ones</A>!) for a few hours.

(alternatively, use in an ice cream maker, or put in the freezer and stir every hour or so until frozen for "ice cream")
  • 0
Tiffany aka "Have I Mentioned Chocolate Lately?"
Inconclusive Blood Tests, Positive Dietary Results, No Endoscopy
G.F. - September 2003; C.F. - July 2004
Hiker, Yoga Teacher, Engineer, Painter, Be-er of Me
Bellevue, WA

#123 tarnalberry

 
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Posted 01 July 2007 - 01:29 PM

Chicken Chard Soup
Serves 2-3

Ingredients
-----------
2 chicken breasts (boneless, skinless)
4 leaves chard
4 garlic scapes (Whole Foods has them, if you can't find them, it's pretty different, but two cloves of garlic will do)
buollion or broth (1 boullion cube, or 1-2 tablespoons boullion powder, or 4 cups broth)
water

Directions
----------
1. In a soup pot, simmer chicken, with boullion or broth and enough water to cover the chicken. Simmer for approximately 20 minutes to cook through.
2. While that cooks, wash and slice chard - first in half length wise, then into thin strips.
3. Dice garlic scapes (or crush garlic).
4. When chicken is done, take it out and shred it with a fork.
5. Return everything to the pot, adding as much water as desired for consistency, and bring back to a simmer for 2-3 minutes to cook the chard.
6. Serve!
  • 0
Tiffany aka "Have I Mentioned Chocolate Lately?"
Inconclusive Blood Tests, Positive Dietary Results, No Endoscopy
G.F. - September 2003; C.F. - July 2004
Hiker, Yoga Teacher, Engineer, Painter, Be-er of Me
Bellevue, WA

#124 tarnalberry

 
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Posted 23 April 2008 - 10:19 PM

Salmon Pasta Salad
Serves 2-4

Ingredients
-----------
1lb salmon fillet (tail piece to assure no bones, de-skin)
1 red bell pepper (alternatively, use carrots)
1/2 large sweet onion
1 bunch broccolini (baby broccoli)
1/2 bag Tinkyada spirals
2 tbsp canola oil
lemon juice
garlic salt

Dressing Ingredients
--------------------
1/3 cup olive oil
1/3 cup white balsamic vinegar (can use regular balsamic)
2 tbsp regular balsamic vinegar
2 tbsp apple cider vinegar
1 tbsp lemon juice
1/2 tsp salt
1 tsp sage
1 tsp thyme
1 tsp dried onion
1/2 tsp rosemary
1/2 tsp basil
1/2 tsp oregano
1/4 tsp marjoram
1/4 tsp garlic powder

Directions
----------
1. Combine all dressing ingredients into a container with a sealable lid (so it can be shaken). This recipe will make enough for 2-3 pasta salads, or you can use it for other things.
2. Slice the salmon in to thin pieces, about 1" x 1" by 1/4", or whatever smallish size you prefer.
3. Slice the onion into long 1/4" strips.
4. Slice the bell pepper (or carrot) into long 1/4" strips.
5. Cut the broccolini (or baby broccoli) into 1-1 1/2" stem pieces, and separate florette pieces.
*Set a pot of water to boil for the pasta.*
6. To a hot skillet, add the canola oil, then the salmon. Let it cook for ~1-2 min on high.
7. Add the lemon juice, and stir the salmon (it may require some unsticking.
8. Add the onion, (carrot if you're using it), and broccolini stem pieces, stir to combine. Let cook for ~30seconds.
9. Add the broccolini stems and garlic salt, stir to combine. Let cook for ~1 min.
10. Add the bell pepper (if using). Let cook for ~30sec, turn off heat, and cover.
11. Add pasta to boiling water, cook for 10-15 minutes, removing when just al dente (start tasting at 10 minutes - yes, I know the package says 15).
12. Rinse pasta under warm water, shake out well, pour into a large bowl.
13. Add salmon/veggie sautee (without the extra sauce in the bottom of the pan) to the pasta, and about 1/3 of the dressing made above. Stir to combine.
14. Add more dressing to taste, serve hot.
9.
  • 0
Tiffany aka "Have I Mentioned Chocolate Lately?"
Inconclusive Blood Tests, Positive Dietary Results, No Endoscopy
G.F. - September 2003; C.F. - July 2004
Hiker, Yoga Teacher, Engineer, Painter, Be-er of Me
Bellevue, WA

#125 tarnalberry

 
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Posted 26 May 2008 - 07:15 PM

Nutty Rice and Lentils
Serves 2-4

Ingredients
-----------
3 cups cooked brown rice (cooked in boullion is great, but not necessary)
1.5 cups cooked black lentils (trader joe's sometimes has precooked bags that can be cooked in the microwave)
2-3 tbsp hemp seed oil
1 tsp dried onion
1/4 tsp powdered garlic
1/2 tsp salt

Directions
----------
1. Combine ingredients and eat, hot or cold.
  • 0
Tiffany aka "Have I Mentioned Chocolate Lately?"
Inconclusive Blood Tests, Positive Dietary Results, No Endoscopy
G.F. - September 2003; C.F. - July 2004
Hiker, Yoga Teacher, Engineer, Painter, Be-er of Me
Bellevue, WA

#126 tarnalberry

 
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Posted 20 April 2009 - 09:37 PM

Lentil Vegetable Soup
Serves 4-5 (as a main dish)

Prep time: ~15 min
Cook time: ~30 min

Ingredients
-----------
1/2 cup lentils
3 yukon gold potatoes (or any creamer potato)
1 onion
3 carrots
1 bunch chard
1 can diced tomatoes (or four diced roma tomatoes)
1 bouillion cube (optional)
2-3 tbsp olive oil
1/4 tsp corriander
1/2 tsp sage
1/4 tsp tumeric
3-4 cups water

Directions
----------
1. Dice the potatoes, onion, and carrots into small pices.
2. Chop the chard.
3. Combine all the ingredients together into a skillet or pot, and bring to a boil. Reduce the temperature, and simmer covered for ~30 min. Check water level periodically.
4. Serve
  • 0
Tiffany aka "Have I Mentioned Chocolate Lately?"
Inconclusive Blood Tests, Positive Dietary Results, No Endoscopy
G.F. - September 2003; C.F. - July 2004
Hiker, Yoga Teacher, Engineer, Painter, Be-er of Me
Bellevue, WA

#127 tarnalberry

 
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Posted 12 June 2009 - 09:26 AM

Tropical Berry Popsicles
Makes 10-12 (depending on how full you fill them)

Ingredients
-----------
1 mango, peeled and cubed
2 bananas, peeled
2 oranges, peeled and sectioned
12 strawberries, stemmed

Directions
----------
Blend ingredients together in a blender until very smooth.
Pour into popscicle molds & freeze.
  • 0
Tiffany aka "Have I Mentioned Chocolate Lately?"
Inconclusive Blood Tests, Positive Dietary Results, No Endoscopy
G.F. - September 2003; C.F. - July 2004
Hiker, Yoga Teacher, Engineer, Painter, Be-er of Me
Bellevue, WA

#128 tarnalberry

 
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Posted 12 June 2009 - 09:46 AM

Italian Fried Rice
Serves 2-3

Ingredients
-----------
4 eggs
1 cup cooked rice
5 cloves garlic, chopped
1 zucchini, chppped
1 tomato, chopped
1 carrot, shredded
1/2 onion, chopped
2 tbsp olive oil

Directions
----------
1. Heat olive oil in a non-stick pan. Add garlic and let it begin to brown.
2. When the garlic has started to turn brown, add the onion, mixing, and letting that pan fry.
3. When the onion starts to turn translucent, add the shredded carrot, mix, and let cook for 2-3 min, stirring once in the middle.
4. Add the four eggs.
5. When the eggs are just starting to firm the white, break the yolks and mix into the vegetables.
6. When the eggs are almost solidified, add the zucchini, and mix.
7. Add the rice, and mix.
8. Once the rice is heated, add the tomatoes and mix.
9. Once everything is cooked through and hot (approx 2 more min), serve!
  • 0
Tiffany aka "Have I Mentioned Chocolate Lately?"
Inconclusive Blood Tests, Positive Dietary Results, No Endoscopy
G.F. - September 2003; C.F. - July 2004
Hiker, Yoga Teacher, Engineer, Painter, Be-er of Me
Bellevue, WA

#129 tarnalberry

 
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Posted 09 August 2010 - 09:46 AM

My it's been a while since I've added a recipe here!

Savory Frittata
serves 8-12

Ingredients
-----------
12 eggs
1pkg bacon (14oz)
1pkg frozen spinach (16oz)
1lb mushrooms
canola oil
salt, pepper

Directions
----------
1. slice mushrooms thinly
2. dice bacon
3. thaw spinach and squeeze out excess water
4. beat eggs together, then beat in bacon, mushrooms, and spinach
5. add a pinch of salt and pepper
6. heat 12" oven-safe skillet over high heat, adding canola oil enough to coat the bottom and sides of the ban
7. pour egg mixture into skillet and turn down to medium. let cook until mostly set, about 15-20 minutes
8. put pan under the broiler for another 5-10 minutes to fully set the frittata. if any liquid runs out when tilted, cook a bit longer. the top should be golden brown.
9. slide frittata out onto a large plate, and cut into 12 wedges.
10. nom!
  • 0
Tiffany aka "Have I Mentioned Chocolate Lately?"
Inconclusive Blood Tests, Positive Dietary Results, No Endoscopy
G.F. - September 2003; C.F. - July 2004
Hiker, Yoga Teacher, Engineer, Painter, Be-er of Me
Bellevue, WA

#130 Ahorsesoul

 
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Posted 03 September 2010 - 09:31 AM

Yum!
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1960s-had symptoms-could have been before but don't remember
1970s-told had colitis or nervous stomach-was given phenobarbital, felt great but still had symptoms
Me, dd and ds diagnosed with Lactose Intolerance
2000-osteopenia
2001-had stroke because of medications I was given
June 2003-saw Chiropractor who specialized in nutrition: Celiac Disease not Lactose Intolerance, went gluten free with once in awhile cheating, off soy and dairy for about 6 months
June 2003-found excellent doctor for fibromyalgia (who has found out she has Celiac Disease)
May 2006-went gluten free with NO cheating-excellent! Made all the difference in the world

#131 tarnalberry

 
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Posted 18 August 2011 - 04:41 PM

LOL, still a long time between posts. :)

Cranberry Lemon Quinoa Salad
----------------------------

Ingredients:
2 cups quinoa, rinsed
4 cups water
2 lemons (1 zested, both juiced)
1 cup arugula, finely chopped
1 small red onion, very finely diced
2 carrots, grated
1/2 cup pumpkin seeds
1 cup dried cranberries
1/4 cup olive oil
1 tbsp sugar
1 generous pinch salt

Directions:
1. combine water and quinoa in a pan and cook over low heat until all water is absorbed (~20 minutes)
2. combine lemon zest, lemon juice, sugar, aalt, and olive oil
3. when quinoa is cooked, put into large, wide bowl and "fluff" to separate and cool
4. add one ingredient at a time, thoroughly mixing each before adding the next - first carrots, then arugula, then red onion, then lemon dressing, then cranberries and pumpkin seeds
5. serve warm! (or cold, as leftovers, because this recipe makes a lot!)
  • 0
Tiffany aka "Have I Mentioned Chocolate Lately?"
Inconclusive Blood Tests, Positive Dietary Results, No Endoscopy
G.F. - September 2003; C.F. - July 2004
Hiker, Yoga Teacher, Engineer, Painter, Be-er of Me
Bellevue, WA

#132 tarnalberry

 
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Posted 27 August 2011 - 08:27 PM

Carbonara Inspired Pasts (no dairy)
Serves 4-6

Ingredients
1 pkg pasta (I like spirals, pick your favorite gluten-free brand)
1 lb thick-cut, apple smoked bacon
1 red bell pepper
1 apple
2 carrots
1/2 onion
1/2 tsp crushed red pepper
1 bunch kale (I recommend lacinato kale)
1 tbsp apple cider vinegar

Directions
0. Cook the pasta as directed and prepare the following while it cooks.
1. Slice the bell pepper, carrots, and onions into slivers.
2. Cut the kale into short, thin strips (approximation is fine here).
3. Peel and dice the apple.
4. Slice the bacon (thin side) into small strips.
5. In a hot skillet, start cooking the bacon, stirring frequently, for 2-3 minutes.
6. Add the crushed red pepper, onion and carrot, continue cooking, stirring once or twice, for 4-5 minutes.
7. Add the apple cider vinegar, bell pepper, kale and apple, continue cooking, stirring occasionally, for 4-5 minutes.
8. Mix the bacon and vegetable mixture into the pasta and serve.
  • 0
Tiffany aka "Have I Mentioned Chocolate Lately?"
Inconclusive Blood Tests, Positive Dietary Results, No Endoscopy
G.F. - September 2003; C.F. - July 2004
Hiker, Yoga Teacher, Engineer, Painter, Be-er of Me
Bellevue, WA

#133 tarnalberry

 
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Posted 05 October 2011 - 09:04 AM

Wasabi Deviled Eggs

Serves 4-8

Ingredients
-----------
9 eggs
2 tbsp mayonnaise
2-3 tsp white wine vinegar
1 tsp dried mustard
1/2 tsp wasabi powder
pinch salt

Directions
----------
1. Place eggs in a hot (tap) water in a pan that holds them all in a single layer, and put on the stove.
2. Bring to a rolling boil, then turn off the heat and let sit for 10-15 minutes.
3. Pour off hot water into sink, and fill pan with cold water from the tap. Then dump off the cold water, fill with ice cubes, and fill remain space with cold water. Let sit for 10 minutes to cool.
4. Peel eggs (under water in a deep bowl works great!).
5. Split eggs in half and pop out the yolks into a bowl.
6. Add mayo, mustard, wasabi, salt, and 2 tsp white wine vinegar to yolks and mash together well. Add more vinegar if the mixture is too thick.
7. Spoon or pipe yolk mixture back into eggs.
8. Serve, eat, and try to leave some for your guests. :)
  • 1
Tiffany aka "Have I Mentioned Chocolate Lately?"
Inconclusive Blood Tests, Positive Dietary Results, No Endoscopy
G.F. - September 2003; C.F. - July 2004
Hiker, Yoga Teacher, Engineer, Painter, Be-er of Me
Bellevue, WA

#134 ECUmom3

 
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Posted 05 October 2011 - 12:51 PM

I just found this thread. Thanks so much for the recipes. Can't wait to try some of them.

I do have one question-What is montina flour? What flours, if any, can I use as a substitute? Thanks again!
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#135 NicoleR

 
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Posted 09 October 2011 - 12:32 AM

Yeah, I also just found it. I think I'm going to try adding ground nuts to my salad dressing that I make.

My non-dairy ranch:
mayo
lemon juice
filtered water
some spices from the cupboard (salt, pepper, chives, italian seasoning, I need to add dried dill to my collection)
mustard and or ketchup if I have any... just a little.

blend in food processor (don't have a blender)


I actually got this looking at the ingredient list on a bottle of non-dairy ranch.





I just found this thread. Thanks so much for the recipes. Can't wait to try some of them.

I do have one question-What is montina flour? What flours, if any, can I use as a substitute? Thanks again!


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