Before I was diagnosed with celiac disease my favorite dish to orderin a seafood restaurant wasFried Filet of Sole. I've tried numerous times to come up with a gluten-free version. Invariably the coating would always come off. I think I've finally come up the solution so the coating sticks.

Ingredients:
1 cup orange juice
2 cups Gluten Free Mighty Tasty Hot Cereal by Bob's Red Mill
2 tablespoons earth balance natural buttery spread
1 small Vidalia onion cut into small pieces
2 teapoons Mrs. Dash Tableblend

Directions:
Pourthe cup of orange juice into a gallon baggie then add all the fish,close the top of bag and set aside into your sink for about 8 minutesso the fish absorbs the orange juice so the coating sticks. Then takethe two tablespoons of spread and put on piece of paper towel and coatthe inside of the largest frying pan you have then put on the counter. 

By this time the fish has absorbed the orange juice.  Pour the twocups of cereal into a gallon baggie, add the onion and the Mrs. Dash,close the top of the baggie and lightly shake for a few seconds so thecereal, onion and Mrs. Dash are thoroughly mixed.  Then take out eachpiece of fish out of the baggie with orange an put into the one withcereal and make sure that each piece is completely covered and then putinto the pan. When all the fish is in the pan put on the stove over alow flame, each side takes about 9 minutes to become a golden brown and crisp.

When finished serve with several pieces of lemon on the side with a baked potato and salad. 

Enjoy!

Ingredients
5 pound boneless beef brisket, flat cut
1 tablespoon olive oil
1-1/2 cups chopped onions
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups apple juice or apple cider
12 dried figs or dried plums
12 dried apricots
3 tablespoons crystallized ginger, chopped
2 tablespoons cornstarch dissolved in 1/4 cup water

To Prepare
Heat oil in large skillet over medium heat until hot. Brown brisket on all sides; remove from pan.

Add onions and garlic to pan; cook and stir 3 minutes or until onions begin to soften. Transfer onion mixture to 5-quart saucepot or Dutch oven. Place beef brisket fat side up on top of onions and garlic. Sprinkle with salt and pepper. Pour apple juice around brisket; bring to a boil. Cover tightly; reduce heat and simmer 2 hours.

Add figs, apricots and ginger to pan. Continue cooking an additional 1 to 1-1/2 hours or until brisket is fork tender. Remove brisket from pan; keep warm. Strain cooking liquid, reserving fruit mixture.

Skim fat from cooking liquid. If necessary, continue cooking the liquid until reduced to 2 cups. Stir in cornstarch mixture. Cook and stir over medium-high heat until thickened and bubbly.

Trim excess fat from brisket. Carve brisket across the grain into thin slices. Arrange beef on platter with fruit. Serve with sauce.

Ingredients
2 Tablespoons vegetable oil
1 medium onion, finely chopped
1 large rib celery, finely chopped
1½ cups uncooked quinoa, rinsed
1½ oz. Glace de Volaille Gold + 2 cups hot water (or two cups chicken or turkey stock)
½ cup orange juice
½ cup dried cranberries
½ cup chopped pecans, toasted
Grated zest of 1 orange 
3 Tablespoons finely chopped flat-leaf parsley
salt and freshly ground black pepper to taste

Preparation
Heat the butter or oil in a medium casserole. Stir in the onion and celery and cook over medium heat until the onion is translucent and golden. Stir in the quinoa, pour in the diluted Glace de Volaille Gold and orange juice, bring to a boil, then turn the heat to low. Stir in the cranberries, cover and cook until all the liquid has evaporated, 12-15 minutes. Remove the cover and fluff with a fork. Stir in the pecans, orange zest, parsley, salt and pepper. Serve at once or keep warm over low heat, stirring occasionally.

If you're planning to make your own gluten-free turkey dinner, here are some helpful tips to help it go smoothly:

• Start your gluten-free holiday dinner with a gluten-free turkey. Not all brands of turkey are gluten-free. Some contain gluten in their additives—so, as with everything else, check the ingredients and use our Open Original Shared Link or our Open Original Shared Link to help you shop.
• Demand gluten-free stuffing! Accept no substitute. Don’t risk gluten-based stuffing in your turkey. Instead, try Open Original Shared Link.
• Make simple, delicious gluten-free gravy using either a Open Original Shared Link, or a Open Original Shared Link. Remember, some bouillon cubes contain gluten, so be sure to use Open Original Shared Link. Tip: Thicken your homemade gravy with either corn starch or arrowroot flour.
• Prepare easy, tasty gluten-free side dishes by browsing celiac.com's extensive listing of Open Original Shared Link, where you will find side dishes to impress even the snootiest gourmet.
• Order Open Original Shared Link and other hard-to-find items like prepared Open Original Shared Link ahead of time for convenience—this will allow you to spend more time with friends and family rather than spending all of your time in the kitchen! Many excellent prepared gluten-free products can now be ordered and delivered directly to your door from places like the Open Original Shared Link.

Folks planning to eat holiday meals out, or at a friend or relative's house, might find this information helpful:

• Ali Demeritte's blog entry: Open Original Shared Link.
• Danna Korn's article: Open Original Shared Link
• Aimee Eiguren's blog entry: Open Original Shared Link.
• Chef Daniel Moran's article: Open Original Shared Link.
• Chef Daniel Moran's article: Open Original Shared Link.

Celiac.com's Best Ever Gluten-free Stuffing Recipe

Ingredients:
5-6 cups gluten-free bread (about 2 loaves), cut into one-inch cubes, toasted and cooled
2 tablespoons olive oil
3 cups celery, chopped
1 large yellow onion, chopped
1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh sage, finely chopped
1-2 teaspoons fresh rosemary, finely chopped
1-2 cups gluten-free chicken broth
1 egg yolk
1 teaspoon salt
1/2 teaspoon pepper

Directions:
Sautee the onion and celery in olive oil on medium-low heat until translucent.

Stir in the rosemary, sage, and thyme, and cook another one or two minutes, until the aroma of the herbs fills the air.

Bring the chicken stock to boil on high heat. Place the egg yolk in a medium-sized bowl and carefully spoon two or three ounces of the chicken stock into the egg yolk, slowly, while whisking the mixture.

Add the rest of the chicken stock to the egg mixture. (blending a small amount of stock into the egg first will prevent scrambled eggs.)

Add the cooled celery, onion, and herbs mixture into the stock and egg mixture. Toss the bread cubes into this mixture and coat thoroughly.

Add the salt and pepper and toss bread a bit more.

Place all of this into a greased casserole dish (big enough to hold three quarts) and cover it with aluminum foil.

Place in 400°F oven for 40-50 min, covering as needed with aluminum foil, until done. Insert a toothpick into the stuffing. If it comes out clean, the stuffing is done. If not, bake until the toothpick comes out clean.

If you want to cook the stuffing inside the turkey add only 1 cup of Chicken broth.

Serves six to eight people, depending on their appetite for stuffing.

Celiac.com's Best Ever Gluten-free Pumkin Pie Recipe

(Adapted from Libby's Original Pumpkin Pie Recipe)

Ingredients:

• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 can (15 oz.) Libby's 100% Pure Pumpkin (Yes, it's gluten-free!)
• 1 can (12 fl. oz.) Evaporated Milk
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
• Whipped cream (optional)

Directions:
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into gluten-free pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Fried Onions

Ingredients:
1 medium onion, sliced thinly
1/3 cup Jules Gluten Free™ All Purpose Flour*
¼ tsp. sea salt
Nonstick cooking spray

Directions:
Preheat oven to 475 F. Spray a baking sheet with cooking spray and set aside.

Combine the chopped onions and dry ingredients in a large bowl, tossing until totally coated with flour. Pour out onto baking sheet and separate the onion ring slices so they are not touching each other too much. Bake for 15-20 minutes, tossing one or two times while cooking to golden brown. Remove when cooked and set aside while you are making the casserole.

Green Bean Casserole
With a few substitutions, you can still enjoy your favorite Thanksgiving day casseroles, like green bean casserole. Progresso Cream of Mushroom Soup and Health Valley Organic Cream of Mushroom Soup are two gluten-free options. For a dairy-free option, Imagine Foods has a mushroom soup that is both gluten free and dairy free.

Ingredients:
1 pound green beans, canned or fresh, rinsed, trimmed and halved
2 Tbs. unsalted butter or non-dairy substitute (e.g. Earth Balance® Buttery Sticks)
2 large portabella mushrooms, sliced
½ tsp. freshly ground black pepper
½ tsp. garlic powder
¼ tsp. ground nutmeg
1/3 cup dairy or non-dairy sour cream
2 Tbs. Jules Gluten Free All Purpose Flour*
2 cups cream of mushroom soup
1 fried onion, thinly sliced (see recipe above)

*See my bio (top-right)

Directions:
Preheat oven to 400 F. If using fresh beans, boil in lightly salted water for 5 minutes, then rinse with cold water and drain. If using canned beans, rinse and set aside.

In a large saucepan, melt the butter and toss in sliced mushrooms and pepper. Stir over medium heat for 5 minutes, then add spices and flour, stirring to coat. Cook an additional minute then add the sour cream and soup and lower the heat to medium-low.

Cook while the mixture thickens, approximately 5-8 minutes more. Remove from heat and stir in half of the fried onions and all of the drained beans. Pour mixture into a large casserole and cook for 10 minutes, or until bubbly. Sprinkle the remaining onions on top and bake for an additional 5 minutes. Serve warm.

Ingredients:
¼ cup plus 1 teaspoon salt, divided
6 cups water
3 pound chicken, cut into 8 pieces, or 3 pounds of thighs or drumsticks 1 quart gluten-free buttermilk
1 pound lard or 2 cups vegetable oil
½ cup unsalted butter
1-2 cups Open Original Shared Link* (can include some soy flour for crunchy, texture and golden color)
2 Tablespoon cornstarch
½ teaspoon coarsely ground black pepper
Bacon or ham chunks

Directions:
Combine ¼ cup salt and water in a heavy-duty zip-top plastic bag. Add chicken; seal bag and marinate in refrigerator for 8 hours. Drain. Combine chicken and buttermilk in a large bowl. Cover and refrigerate 8-12 hours. Drain on a wire rack. Combine lard or oil, plus butter in a heavy skillet. Begin by sautéing the pork in the oil. This adds tremendous flavor to the chicken.

Combine flour, cornstarch, 1 teaspoon salt and pepper on a piece of wax paper. Dredge chicken in flour mixture; tap well to remove excess. Working in batches, place chicken, skin side down, into heated oil. Do not crowd. Cook until chicken is golden brown and cooked, 10-12 minutes per side.

Pierce with a fork; if juices run clear, chicken is done. Remove and drain thoroughly on a wire rack.

Makes: 6 servings.

Meatballs:
4 lbs. lean ground beef
1 cup water
½ cup gluten-free soy sauce

Mix well with hands and form into 1 inch balls and put in baking pan with balls touching and crowded. Bake approximately 30-35 minutes at 350F, drain well.

Sauce:
Brown a finely diced onion in a little olive oil and add:
2 bottles of gluten-free bbq sauce
2 jars of apricot jam (it must be jam and should be in equal amount to bbq sauce - approximately 1 lb. 8 oz. measurements)

Heat together on stove top then transfer to a crockpot, add meatballs and cook all day on low heat.

Ingredients:
Chicken (whatever kind of pieces you like)
1 cup gluten-free flour blend
½ teaspoon onion powder
¼ teaspoon garlic powder
½ teaspoon Lawry's seasoned salt
½ teaspoon pepper
1 teaspoon salt
One egg
Canola oil

Directions:
Mix dry ingredients (flours & spices). Beat egg in a bowl (add a tablespoon or two of water to thin it a bit). Heat a frying pan with enough oil to come up at least halfway on your thickest piece of chicken. I cook at about medium heat.

Coat a piece of chicken in the egg. Then coat it in your flour/spice mix. Place in frying pan. After coating all pieces and putting into the pan salt them all and cover. It's hard for me to tell you when to turn . . . depends on what size pieces you are using and if they are boneless or not. For me and my stove, I turn boneless chicken breasts at about 12 minutes. They should be a nice golden brown. Salt the second side and replace lid. Cook until done and nice and golden...maybe about another 8 to 10 minutes. Remove from oil and place on plate with paper towels.

These lively whole-grain salads are easy to prepare for guests, potlucks, and picnics. They keep well, and can be ready in minutes. I usually make the Middle-Eastern version, but sometimes a meal like grilled lamb-chops or herb-roasted chicken works better with the Mediterranean version. The Mediterranean version is also great to make in the summer when fresh herbs and local tomatoes are in season. When fresh corn is in season, I love to make the version with corn and beans, highlighted by red onion and a zip of lime.

You simply toss all ingredients together with the quinoa, then with the dressing. Taste and adjust seasoning. Chill salad in refrigerator briefly. Salad can be “refreshed” the next day by adding a small amount of fresh lemon juice or vinegar, and lightly tossing. Enjoy the taste of a wholesome nutritious grain that is safe for anyone with gluten sensitivity, yet easily available in your natural foods market.

Quinoa is very adaptable, and you may find yourself coming up with new versions. I’ve tasted quinoa salads with edemame, and bay shrimp, or nori, ginger and dark sesame oil. I can even imagine a quinoa salad with winter squash, walnuts, chopped parsley and sweet onions, and diced apples, using apple cider vinegar and walnut oil. You’ll come up with the best results by making use of locally grown fruits and vegetables in season. Now I can’t wait for those summer tomatoes and corn from my garden!

Cook ¾ cup prepared quinoa in 1 ½ cup water, ½ tsp. salt, and 1 TBSP. olive oil until thin ring around seed is visible and grain is tender but not mushy. Drain off any excess water thoroughly. Gently fluff with fork and allow to cool briefly while assembling remaining ingredients. Combine quinoa with the remaining ingredients in whichever recipe you choose.

Middle-Eastern Style:
½ cup each:
Thinly sliced quartered carrots
Dried (Zante) currants
Sliced green onions/scallions
Finely chopped parsley
Sliced almonds, lightly toasted

Dressing:
2 TBSP. Apple Cider Vinegar
1 TBSP. freshly squeezed lemon juice or orange juice
¼ cup canola or walnut oil, or light, mild tasting olive oil
1 clove garlic, finely minced or use a garlic press
1 TBSP. honey
1/8 teaspoon curry powder + 1/8 teaspoon cloves
¼ tsp sea salt

Mediterranean Style:
1/2 cup each:
Thinly sliced diced seeded cucumbers
Chopped kalamata olives
Sliced green onions/scallions or red onion
Diced tomatoes, or halved cherry tomatoes
Crumbled sheep-feta cheese (optional)
Pine nuts, toasted (optional garnish)

Dressing:
2 TBSP. Red Wine Vinegar
1 TBSP. freshly squeezed lemon juice
¼ cup olive oil
2 teaspoons honey
1 teaspoon g.f. Dijon mustard
1 clove garlic, finely minced, or use a garlic press
¼ teaspoon dried Italian seasoning, or pinch each ½ teaspoon garam masala, or dried marjoram & oregano
¼ teaspoon sea salt
Dash freshly ground black pepper

South of the Border Style:
¾ cup canned or fresh cooked small red beans or black beans
¾ cup frozen sweet white corn kernels, or an equivalent amount of freshly grilled sweet corn kernels cut off the cob
¼ cup finely diced red onion
¼ cup finely chopped cilantro (or substitute fresh basil in season)
½ cup diced fresh tomato (optional)

Dressing:
¼ cup each freshly squeezed lime juice
1/3 cup extra-virgin olive oil
¼ teaspoon cumin
½ teaspoon sea salt
¼ teaspoon black pepper
Sprinkle of crushed red pepper flakes (to taste, optional)
Finely chopped parsley, mint & parsley, or parsley & basil

This recipe comes to us from Shirley Braden.

Ingredients:

• 8 eggs
• ½ cup half-and-half
• 1 cup shredded cheddar cheese
• 1 cup finely chopped cooked ham
• ¼ cup minced green pepper
• ¼ cup minced onion
• ¼ teaspoon parsley (optional)
  

Bake at 400F degrees for 25 minutes or until set.

This recipe comes to us from Joan Harrington.

Ingredients:

• Six cups frozen hash browns
• Two cups diced ham or sausage
• Four green onions, chopped, or dried onion
• One-half green pepper, diced
• Two cups cheddar cheese, grated
  

• Six eggs
• One quarter cup milk
• One quarter cup gluten-free sour cream
• Sprinkle with salt and pepper.
  

For those of you who can handle dairy, you can sub the 1/3 cup of olive oil with one stick (1/2 cup) of butter.  The richer the butter, the better, a goat’s milk butter is supreme!  And for the sausage, stay away from Italian sausage, as it won’t taste right.  Any other Andoullie or spicy sausages will work, as will type such as pork, chicken, turkey.

Serves: 8+
Prep Time: 15 minutes
Bake Time: 90 minutes

Ingredients:

• 1.5 lbs. raw chicken, cut up into bite-size pieces
• 1 lb. spicy sausage (Applegate Farms Fire Roasted Red Pepper is gluten free, and delicious)
• 1 cup uncooked white rice
• 10 oz. French onion soup (gluten free)
• 10 oz. beef broth (gluten free)
• 8 oz. tomato sauce
• 1/3 cup olive oil
• Tony Chachere’s Original Seasoning, sprinkle a bit on before baking, then sprinkle on to taste once served

Directions:
Mix all raw ingredients together in a large oven safe pot.  Cook in the oven for 90 minutes at 350F degrees, stirring every 20 to 30 minutes.  Once there are 20 minutes left, try tasting it, depending on how quickly your oven cooks, it could require about 10 more or less minutes.  Also, once you take it out of the oven, allow it to cool for about 30 minutes before serving, it will continue to cook in the pot. 

And, one more thing, laissez les bon temps roulez!