Celiac.com 01/10/2017 - Winter means cool, crisp weather, and warm, hearty root vegetables. So many good root vegetables are in season right now, and they make a delicious addition to any meal. Here's a recipe that's easy to make, and delivers a tasty bunch of hearty root vegetables.

Ingredients:

• 1 cup diced, raw red beets
• 1 cup diced, raw golden beets
• 1 cup torn beet greens
• 4 carrots, diced
• 2 parsnips, diced
• 1 onion, wedges
• 2 cups diced potatoes
• 4 cloves garlic, minced
• ½ cup dry white wine
• ¼ cup canned garbanzo beans, drained
• 2 tablespoons olive oil
• 1 tablespoon dried thyme leaves
• salt and pepper to taste

Tip: Add more root vegetables, including rutabagas, turnips, as desired.

Directions:
Heat oven to 400 degrees F (200 degrees C).

Place the beet, carrot, onion, potatoes, garlic, and garbanzo beans into a 9x13 inch baking dish.

Drizzle with olive oil, then add the thyme, salt, and pepper, stirring thoroughly.

Bake, uncovered, for 30 minutes, stirring once at the 15 minute mark.

At the 30 minute mark, remove the baking dish from the oven, and add in the wine.

Return to the oven, and bake another 15 minutes or so, until the wine is mostly cooked away.

When the vegetables are fork-tender, remove the baking dish, and add the beet greens, stirring until wilted.

Season with salt and pepper, as desired.

Serve warm with your favorite entrée.

Celiac.com 01/03/2017 - Here's a hearty, nutritious rice dish that's sure to bring smiles and mutterings of epicurean satisfaction from family and guests. It's pretty versatile, so add or subtract ingredients as you like, just be sure to account for any extra liquid you might need if you add, say, quinoa to the mix. Extra vegetables should not require too much adjustment.

Ingredients:

• 2 cups chicken broth
• 3 onions, sliced into ½-inch wedges
• 1 cup fresh sliced mushrooms
• ½ cup slivered almonds, toasted
• ½ cup uncooked brown rice
• ½ cup uncooked wild rice
• ½ cup frozen peas
• ½ cup dried cranberries
• 3 tablespoons butter
• 3 onions, sliced into wedges
• 1 tablespoon brown sugar
• ½ teaspoon orange zest
• salt and pepper to taste

Directions:
Mix broth, brown rice, and wild rice in a medium saucepan, and bring to boil.

Reduce heat to low, cover, and simmer 45 minutes, until rice is tender and broth is absorbed.

In medium skillet, melt butter over medium-high heat.

Add onions, and sauté until butter is absorbed and onions are translucent and soft.

Add brown sugar and stir until dissolved.

Reduce heat, and cook onions for another 15-20 minutes or so, until they are caramelized.

Stir cranberries, peas, and mushrooms into the skillet.

Cover, and cook 10 minutes or until peas are done, and berries start to swell.

Stir in almonds and orange zest, then fold the mixture into the cooked rice.

Salt and pepper to taste.

Celiac.com 12/27/2016 - Here's a sure-fire recipe for Brussels sprouts that will have even picky eaters doing a double-take. Bacon, sherry, shallots and cream form the foundation of this delightful marriage of flavors. Toss in some mushrooms, and you've got a tasty way to make Brussels sprouts disappear.

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved lengthwise
• 10-12 medium brown mushrooms, chopped
• ¼ cup heavy cream
• ¼ cup cream sherry, or regular cooking sherry
• 2 tablespoons olive oil
• 4 slices bacon, chopped
• 1 shallot, chopped
• 2 cloves garlic, minced
• 1 tablespoon sea salt
• freshly ground black pepper, to taste

Directions:
Dissolve 1 tablespoon of salt in enough water to cover the Brussels sprouts in a bowl, and soak the sprouts in the salty water for 1 hour.

Drain off the water, and toss the sprouts in olive oil, sea salt, and black pepper to coat thoroughly.

Heat oven to 475F (245C).

Place the bacon in a large, deep skillet, and cook over medium-high heat, about 6 to 8 minutes, turning occasionally, until just brown at the edges.

Keeping the bacon and drippings in the pan, reduce heat to medium.

Stir in the shallots and mushrooms, then cook about 3-5 minutes more, until the shallots turn clear.

Add the garlic, and cook another minute, then add in the sherry and cream, and stir until well-combined.

Bring the mixture to a boil, and stir until mixture cooks down by half, and the sauce is thick enough to coat a wooden spoon.

As the sauce cooks, place the Brussels sprouts, flat sides down, onto a baking sheet, and bake about 12-15 minutes, until the sprouts are browned.

Place sprouts in a bowl, and add the sauce a bit at a time, tossing until well-coated, as desired.

Add a dash of salt and black pepper, and serve warm, with your favorite entree.

Celiac.com 11/29/2016 - Paprika is great. Roasted chicken is great. Roasted paprika chicken is exponentially great. This recipe makes a terrific dinner entrée, and goes great over rice.

Ingredients: 

• 8 skinless, boneless chicken thighs
• 2 tablespoons tomato paste
• 1 tablespoon sweet smoked paprika
• About 1½ teaspoons Worcestershire sauce
• About 1 teaspoon hot sauce
• About 1 tablespoon olive oil, plus more for drizzling
• 2 tablespoons butter
• 1 large clove garlic, grated or finely chopped
• 1 shallot, finely chopped
• ¼ cup chopped flat leaf parsley
• Salt and pepper

Directions:
Wash rice and put on the stove to cook. 

While the rice is cooking, place the tomato paste in a small bowl and stir in ¼ cup of the boiling pasta water. Stir in the paprika, Worcestershire and hot sauce.

Heat a large skillet over medium-high heat.

Drizzle the chicken thighs with olive oil, season with salt and pepper, and add to the skillet.

Cook until browned on the bottom, about 5 minutes.

Flip and baste liberally with the paprika paste.

Brown the other side, about 5 minutes longer, then flip again and brush with more of the paprika paste.

In a large skillet, add about 1 tablespoon olive oil and the butter to melt over medium heat.

Add the garlic and shallot, and cook for 3 minutes.

Serve chicken thighs each over rice.

Celiac.com 11/02/2016 - For anyone looking for a gluten-free meal that is also lower carb and higher protein, this recipe fits the bill nicely.

Ingredients:

• 8-10 skinless, boneless chicken thighs
• 1 large can (24 to 28 oz.) white beans, rinsed
• 1 cup chicken stock
• 2 tablespoons olive oil, plus more for drizzling
• 1 lemon, zest and juice
• 6 cloves garlic, finely chopped
• 2 - 3 tablespoons finely chopped fresh rosemary
• 2 tablespoons finely chopped fresh thyme
• 1 head escarole, coarsely chopped
• 1 wedge Romano cheese, for shaving
• Sea salt and pepper
• Steamed rice

Directions:
Heat oven to medium-high.

Pat the chicken dry and drizzle with olive oil and season with salt and pepper.

Grill the chicken, turning, for 12 minutes each side.

Drizzle half of the lemon juice over the chicken as it comes out of the oven.

Heat 2 tablespoons olive oil, 2 turns of the pan, in a skillet over medium heat. Stir in the garlic, rosemary and thyme for a minute.

Add the escarole and wilt in the pan; season with salt, and pepper. Add the stock and beans and simmer until the greens are tender, about 5 minutes. Add the lemon zest and remaining lemon juice.

Serve the beans and greens in shallow bowls or on rimmed plates; top with 2 pieces of chicken each.

Shave the cheese over the top. Season with salt and pepper, as desired.

Serve with steamed rice, or with your favorite gluten-free corn bread.

If I have everyone over for brunch I will usually make a homemade frittata to go with this or some sweet potato breakfast potatoes. Even my two Maltese pups go crazy over the aroma that emanates from my kitchen. They are always predictably there under my feet just in case "something" happens to drop.

You can make this ahead of time, then heat it up in an oven safe dish too so you are not so rushed on the day of your get together.

Enjoy!

Ingredients:

• 1 orange pepper
• 2 yellow peppers
• 2-3 packages of sausages (12-18 ounce packages)
• 2-4 tablespoons Olive oil
• Note: Green peppers are okay to use as well.

Directions:

1. Slice sausage 2-3 inches in thickness, diagonal cut is fine.
2. Clean and then cut the peppers.
3. Cut into 1-2 inch pieces.
4. Heat large skillet with olive oil.
5. Add sausage 2 cups at a time so as not to crowd.
6. Stir now and then until they appear a tad bit charred.
7. Add more oil only as necessary.
8. Remove and do this with all of the sausage.
9. Set all aside on paper towels to drain and pat with paper towel lightly.
10. Add peppers to the same oil until they start to soften.
11. Place all in a large, heat-proof skillet.
12. Cover with tin foil.
13. Place in oven for 30 minutes.
14. Remove and serve.
15. Enjoy!

NOTE: can be served as a protein side to main dish; excellent for BBQ type meals and sit-down dinners.

NOTE: Can be prepared days in advance. If so, place in fridge covered. Remove about 5 hours before eating time. Place in preheated oven at 350F for 40 minutes.

Serves 6

Preheat oven to 350F.

Ingredients:

• 6 medium red potatoes (shredded)
• 3 Tablespoons Almond Flour
• 1/4 Cup Extra Virgin Olive Oil
• 1/2 Cup White Onions (diced) x2
• 1 1/2 Cup Diced Mushrooms
• 1 Cup Carrots (Shredded)
• 5-6 Strips Bacon
• 4 oz. Medium Cheddar Cheese x2 (Shredded)
• 12 Large or Jumbo Eggs (1 dozen-Well Beaten)
• 1 Cup Half and Half Cream

Instructions:
Bake bacon in preheated oven at 350F on a rack over jelly roll pan until bacon is crisp, set aside In a mixing bowl.

Mix the 6 shredded medium red potatoes, 1/2 cup diced onions, and 3 tablespoons almond flour mix well.

Coat bottom and sides of a 9x13 glass pan with the olive oil, put potato mixture into pan and press into sides and bottom to make a thick crust, then put the glass pan with potato mixture into 350F oven (can be baked at same time while bacon is baking) for 20 -25 minutes, until potatoes are slightly crispy.

While that/those is/are baking...in a mixing bowl beat the 12 eggs then add 1 cup half and half cream, together mix well.

Crumble 5-6 strips cooked bacon, put into mixing bowl, then add 1/2 cup onions, 1 cup shredded carrots, 1 1/2 cups sliced mushrooms, 4oz. cheddar cheese mix then add all to the egg mixture and pour over potatoes. Bake at 350 for 45-55 minutes until knife test comes out clean.

Then put remaining 4 oz. cheddar cheese onto casserole and bake until the cheese is golden brown. Serve and eat.

Ingredients:

• 4 (4 ounce) fillets tilapia
• 1 cup ground Rice Chex cereal
• 1 tablespoon olive oil
• 2 coves garlic, as desired
• 2 tablespoons unsalted butter, melted
• salt and pepper to taste

Directions:
Grind Rice Chex in a blender or crush finely in a plastic bag. I like mine very finely ground, almost powdered. Pour into a bowl and set aside.

Rinse tilapia fillets in cold water and pat dry with paper towels.

Season both sides of each fillet with salt and pepper.

Place the ground Rice Chex in a shallow dish; gently press each fillet with the ground Rice Chex to coat and shake off the excess.

Heat the olive oil in a skillet over medium-high heat. Add garlic, as desired, sauté momentarily, then add the tilapia in the hot oil until the fish flakes easily with a fork, about 4 minutes per side.

Brush the melted butter onto the tilapia in the last minute before removing from the skillet. Serve immediately.

Ingredients:

• 10 chicken thighs or drumsticks
• 2½ tablespoons brown sugar
• 4 large cloves garlic, chopped
• ½ cup finely chopped sweet onions
• ¾ cup ketchup
• 2 tablespoons vegetable oil
• 2 tablespoons white wine vinegar
• 2 tablespoons Worcestershire sauce
• 2 teaspoons salt
• 1 teaspoon black pepper

Directions:
Using mortar and pestle, grind brown sugar, garlic, salt, and pepper into a paste.

Put the paste into a resealable plastic bag. Add the chicken to the bag, coating each piece with the paste.

Squeeze out excess air, and seal the bag.

Marinate in the refrigerator for 8 hours, or overnight.

When it's time to cook, begin by heating the oil in a small saucepan over medium heat.

Add the onion and cook about 4-5 minutes, until softened.

Stir ketchup, white wine vinegar, and Worcestershire sauce into onions; bring to a simmer and cook for about 10 minutes, until the flavors blend.

Heat grill for medium heat and lightly oil the grate. Remove chicken from bag and discard marinade.

Cook chicken on hot grill until lightly browned on all sides, about 1 minute per side.

Turn off one of the grill burners or move the coals and move chicken so there is no heat source directly below it.

Baste chicken with the sauce and cook another 10 minutes; turn again and baste again with sauce.

Keep grilling the chicken until juices run clear, about another 10 to 15 minutes.

Ingredients:

• 2 pounds uncooked medium shrimp, peeled and deveined
• ½ to 1 teaspoon Sri-Racha Rooster Sauce
• 1 cup mayonnaise
• 1 pinch garlic salt, and/or ground black pepper, to taste
• 1 lemon, cut into wedges

Directions:
Thread shrimp onto skewers.

Heat outdoor grill for medium heat, and lightly oil the grate.

Season both sides of shrimp with garlic salt and black pepper.

Generously coat both sides of shrimp with mayonnaise and Sri-Racha mix.

Cook shrimp on heated grill about 5 to 6 minutes on each side, until they are bright pink on the outside and opaque on the inside, and the mayonnaise turns golden brown.

Serve with lemon wedges.

Ingredients:

• 4 boneless pork chops
• 1 pound medium Yukon Gold Potatoes
• 1 cup frozen peas
• 2 scallions
• 2 tablespoons butter
• 2 tablespoons gluten-free brown or Dijon mustard
• 1 tablespoon olive oil
• ¾ cup dry white wine
• kosher salt and pepper

Directions:
Place the potatoes in a medium saucepan with enough water to cover and bring to a boil.

Add ½ teaspoon salt, reduce heat and simmer until tender, 12 to 15 minutes, adding the peas during the last 2 minutes of cooking.

Drain and gently smash together with the scallions, 2 tablespoons butter, ½ teaspoon salt and ¼ teaspoon pepper.

Meanwhile, heat the remaining tablespoon oil in a large skillet over medium heat.

Season the pork with ½ teaspoon each salt and pepper and cook until golden brown and cooked through, about 5 minutes per side.

Move cooked pork to plate.

Add the wine to the skillet and simmer, stirring, for 1 minute. Stir in the mustard and spoon over the pork. Serve with the smashed potatoes and peas.

Ingredients:

• 1-1½ lb. pork tenderloin
• ¼ cup roasted almonds
• 5 cloves garlic
• ½ cup Rice Chex, crushed
• ¼ cup fresh flat-leaf parsley
• 1 tablespoon gluten-free mustard
• 2 tablespoons olive oil
• 1 bunch spinach, rinsed
• Kosher salt and pepper

Directions:
Heat oven to 400°F.

Line a rimmed baking sheet with parchment paper or foil.

In a food processor, roughly chop the almonds and 3 cloves garlic.

Add the ground Chex and parsley and pulse into small crumbs.

Season the pork with salt and pepper, then rub with mustard.

Coat with the Chex mixture, pressing gently to help it adhere.

Move the pork to the prepared baking sheet and roast until the internal temperature reaches 145°F, 18 to 22 minutes.

Let rest at least 5 minutes before slicing.

Meanwhile, thinly slice the remaining 2 cloves garlic.

Heat the oil in a large skillet over medium heat.

Add the garlic and cook, stirring until fragrant, about 1 minute.

Add the spinach and a dash of salt and pepper and cook, tossing, until beginning to wilt, about 2 minutes. Serve with the pork.