Celiac.com 11/20/2018 - This soup is not fancy, but it is easy to make and super versatile. You can mix and match vegetables to your heart’s content. It makes a great addition to your fall and winter slow cooker recipe box. Basically, just chuck everything into a slow cooker and come back later to dinner.

Ingredients:

• 6 cups chicken broth
• 1 large onion
• 4 medium red potatoes, cubed
• 2 medium carrots, peeled and sliced
• ½ head of broccoli, cut to bite sized chunks
• Nice handful of spinach, chard, or mustard greens
• 1 medium zucchini, cut to ½ inch slices
• 4 cloves garlic, chopped or minced
• 2 tablespoons dry white wine
• A few sprigs of fresh sage or dried herbs de Provence 
• OPTIONAL: Shredded chicken

Directions:
Chop and sauté a large onion and a few cloves of garlic and a tablespoon or two of olive oil. 

When onions are translucent, place in slow cooker pot or a large stockpot. 

Wash, peel, and chop the potatoes, carrots, broccoli, greens, and squash, and add them to the pot. 

Add chicken broth and white wine. 

Season with salt and pepper, and dried herbs.

Cook in a slow cooker or stove top until the vegetables are soft, then use an immersion blender to blend to your desired level of chunkiness. If you have no immersion blender, then blend small batches of a cup or two at a time to desired chunkiness.

Season to taste with salt and pepper, then serve with greek yogurt. 

To upgrade, add a swirl of olive oil and garnish with toasted pumpkin seeds or other seeds. 

Celiac.com 11/17/2018 - This soup works great as a dinner starter. It also works great as a full meal when paired with a salad and some good gluten-free bread. Pair it with half a sandwich for a great lunch. The recipe works great if you happen to have leftover chicken in the fridge. If not, you can use rotisserie chicken or leftover holiday turkey.

Ingredients:

• 2½ cups chopped cooked chicken
• 5 cups chicken broth
• 5 cups water
• 1 cup cream
• 1 medium onion, chopped
• 2 cups sliced fresh mushrooms
• 1 cup coarsely shredded carrots
• 1 cup sliced celery
• One 6 - ounce package long grain and wild rice mix
• 1 teaspoon salt
• 2 teaspoons onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• 1 teaspoon Italian seasoning
• Celery leaves, as desired

Directions:
Sauté onions in a skillet over medium heat until translucent. 

In 5- to 6-quart slow cooker, combine translucent onions, cooked chicken, mushrooms, carrot, celery, cream, rice mix, celery leaves, and the spices. 

Note: Beware of the spice packet that come with the wild rice mix. Use it only if you are certain it is gluten-free. If you use the packet, omit the other spices. If not, use the spices listed. 

Gradually stir in the chicken broth and the water.

Cover slow cooker; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. 

Serve warm.

Celiac.com 11/10/2018 - If you’re looking for a great dinner hit, here’s a recipe for a tasty, beef tenderloin. Just grab a cast-iron skillet, brown the tenderloin, toss it in the oven to roast, then use the hot pan to cook the mushrooms.

Ingredients:

• 2 pounds beef tenderloin, trimmed and tied
• 1 pound brown mushrooms, trimmed and sliced ¼-inch thick
• 1 teaspoon cooking oil
• 2 tablespoons unsalted butter, divided
• 2 tablespoons extra-virgin olive oil
• ⅓ cup finely chopped shallots
• 3 large garlic cloves, minced
• ⅓ cup cooking sherry or dry white wine
• 1½ teaspoons finely chopped fresh thyme
• Kosher salt
• Cracked black pepper

Directions:
Pat beef dry. Let stand at room temperature for 30 minutes. 

Position rack in center of oven, and heat oven to 425 degrees. 

Season beef on all sides with 2 teaspoons each kosher salt and pepper. Heat canola oil in a 12-inch ovenproof skillet over medium-high heat. 

Add beef and sear on all sides for 8 to 10 minutes. Transfer skillet to oven. 

Roast about 30 to 35 minutes, until internal temperature reaches 135 degrees. 

Transfer beef to a platter; tent loosely with foil while preparing mushrooms.

Add 1 tablespoon butter and the olive oil to same skillet. 

Add mushrooms and a pinch of kosher salt. Cook over medium-high heat, stirring occasionally, until mushrooms begin to turn golden, 6 to 8 minutes. 

Add shallots; cook and stir for 2 minutes. 

Add garlic; cook and stir for 30 seconds. 

Season with salt and pepper. 

Carefully add sherry; cook and stir until almost evaporated, about 1 minute.

Stir juices from tenderloin platter into mushrooms with remaining tablespoon butter and thyme. 

Slice beef and serve with mushrooms.

Celiac.com 11/03/2018 - I’ve been looking for new ways to enjoy Brussels sprouts lately. This recipe is simple to make and packed with deliciousness. All you need is some some good ham, a leek, orange juice, cider vinegar, salt pepper and olive oil, and wham, you’ve got a great start to a tasty dinner.

Ingredients:

• 2 pounds Brussels sprouts, trimmed; halved if large
• 2 tablespoons olive oil
• ½ cup diced good quality country ham
• 1 large leek, halved lengthwise, rinsed and thinly sliced crosswise
• ½ teaspoon salt
• ¼ teaspoon freshly cracked black pepper
• 3 tablespoons freshly squeezed orange juice
• 1 tablespoon cider vinegar

Directions:
Fill a large stock pot about half way with water, add a teaspoon or two of salt, and bring to a boil over high heat. 

Add sprouts and cook for 5 to 6 minutes until crisp, but fork tender. 

Drain sprouts into a colander, discarding the cooking water.

Return empty pot to heat and reduce heat to medium-high. 

Add olive oil, ham, leek, salt and pepper. 

Cook and stir for 2 to 3 minutes until leeks are just tender. 

Add sprouts; cook and stir for 2 minutes more or until heated through. 

Drizzle with orange juice and vinegar, and toss until coated. Transfer to a serving dish. 

Cover sprouts with pan juices and serve.

Celiac.com 10/27/2018 - Looking for a simple one-pot meal that can handle family dinner as easily as it can tackle a casual get-together? This recipe marries the flavors of hard cider and chicken with Brussels sprouts and apples to deliver a knockout dish with a tasty sauce that goes great with rice or mashed potatoes.

Ingredients:

• 4 slices bacon, chopped
• 6 bone-in, skin-on chicken thighs (about 2½ pounds)
• 2 medium tart red apples, cored and cut into wedges
• 1 12-ounce bottle hard apple cider, such as Crispin, Harpoon, or Doc’s Draft
• 2 tablespoons chopped fresh thyme
• 2 tablespoons whole grain mustard
• 1 teaspoon kosher salt
• 2 cups fresh Brussels sprouts, trimmed and halved if large

Directions:
In large skillet cook bacon over medium heat until crisp; remove from pan, reserving drippings in skillet. 

Add chicken, skin side down, and cook about minutes until skin side is browned.

Turn the chicken and cook another 5 minutes or so, and remove from skillet. 

Add apples to the skillet and cook 4-5 minutes, stirring until browned on both sides; remove from skillet. Drain and discard drippings from skillet.

Add cider, thyme, mustard, and salt to skillet, scraping up any browned bits. Bring to boil and reduce heat. 

Put the chicken back in the skillet. Cover and simmer 10 minutes. 

Add Brussels sprouts. Cover and cook 5 minutes. 

Add apples and cook, uncovered, 3 to 5 minutes more or until chicken is cooked through.

Serve with chicken thighs, Brussels sprouts, and apples with rice or potatoes.

Top with cider mixture.

Celiac.com 09/04/2018 - Want a tasty, simple, reasonably quick gluten-free dinner that is sure to satisfy? This recipe for salted cod and smashed potatoes is just the ticket. Add some arugula with a delightful vinaigrette, and you're home free.

This recipe pairs smashed potatoes with slated cod, milk, garlic, and herbs for a big, gluten-free suppertime hit.

Ingredients:

• 4 cod fillets, 4-6 ounces each
• 1½ cups whole milk
• 2 shallots, sliced
• 1½ teaspoons salt
• 1 teaspoon dried thyme
• 2 bay leaves
• 3 cloves garlic, crushed
• 1 pound red baby potatoes
• 2 tablespoons salted butter
• ¼ cup chives
• 1 ounce arugula
• pinch of salt
• pinch of cracked black pepper
• 2 teaspoons extra virgin olive oil

Tomato and thyme vinaigrette:

• 5 ounces plum tomatoes
• ½ teaspoon thyme
• 1½ cups tomato juice
• 1 tablespoon sherry vinegar
• 2 pinches of salt
• 1 pinch of cracked black pepper

Directions:
For the vinaigrette, add all the ingredients in a blender and puree until smooth. 

Strain, and season to taste, and put aside.

Rub the cod fillets with salt and set aside for 25 minutes. 

Place the potatoes in a pot, bring to a simmer and cook until tender. 

When potatoes are done, drain away the water, and place potatoes in a bowl. 

While still warm, crush the potatoes in the bowl, add the melted butter, salt, and the chopped chives.

Run cod under cold water to rinse all the salt off. 

Place cod in a large saucepan with the cold milk, thyme, crushed garlic, sliced shallots and bay leaves.

Bring to a simmer, cook for four minutes, remove and place on plate for serving.

Place the potato just off the middle of the plate, place the cod on top and spoon over the dressing. 

Dress the rocket with the olive oil, salt and pepper, and add place beside the cod. 

Celiac.com 08/11/2018 - Need a quick, easy, reliable gluten-free dish that will satisfy everyone and leave the cook with plenty of time to relax? This recipe is sure to do the trick. Best of all, it's super easy. Just grab some chicken breasts, season them, hit them with a sprig of rosemary, wrap some bacon around them, and chuck them on the grill and call it dinner. Okay, you can add some rice and veggies.

Ingredients:

• 4 skinless, boneless chicken breast halves
• 4 thick slices bacon
• 4 teaspoons garlic powder
• 4 small sprigs fresh rosemary
• salt and pepper to taste

Directions:
Heat an outdoor grill to medium-high heat, and lightly oil the grate.

Sprinkle 1 teaspoon garlic powder on a chicken breast and season with salt and pepper. 

Place a rosemary sprig on each chicken breast. 

Wrap the bacon around the chicken and the rosemary. 

Hold bacon in place with a toothpick or extra rosemary stem.

Cook the chicken breasts until no longer pink in the center and the juices run clear, about 8 minutes per side. 

Keep an eye out for any grill flare ups from the bacon grease. 

Remove the toothpicks and serve with steamed rice and your favorite vegetables for a winning meal.

Celiac.com 07/21/2018 - These easy-to-make tortilla wraps make a great addition to your lunchtime menu. Simply grab your favorite gluten-free tortillas, a bit of cream cheese, some charred fresh sweet corn, creamy avocado and ripe summer tomato. Add a bit of sliced roast beef and some mayonnaise and hot sauce, and you’re in business. And it's all ready in about half an hour. If you cook the corn the night before, they can be ready in just a few minutes.  

Ingredients:

• 12 ounces thinly sliced cooked beef, sliced
• 6 burrito-sized gluten-free tortillas
• 1 ripe medium avocado, diced
• 1 large tomato, diced
• ½ medium red onion, thinly sliced
• ¼ cup mayonnaise
• 2 ears sweet corn, husks and silk removed
• 1 teaspoon olive oil
• ¾ cup soft cream cheese spread
• 1-2 teaspoons gluten-free hot sauce of choice
• Sprouted pea greens, as desired
• fresh salsa, as desired

Directions:
Heat grill to medium-hot. 

Brush corn with olive oil. 

In a small dish, blend mayonnaise and hot sauce. Adjust mixture, and add fresh salsa, as desired.

Grill corn for 8 to 12 minutes, turning as it browns and lowering heat as needed until corn is tender and charred in some places. 

Cool slightly; cut kernels from cobs.

Spread 2 tablespoons cream cheese on one side of each tortilla to within ½-inch of edge; arrange beef slices to cover.

Spread beef with mayonnaise hot sauce mixture as desired.

Place a bit of grilled corn kernels, avocado, tomato and red onion in a 3-inch strip along one edge of each tortilla. 

Fold ends and roll into a burrito shape, and serve. I like to add sweet, crunchy pea greens for some extra crunch and nutrition.

Note: If you like, you can heat tortillas in advance. You can even put a little butter on them, and lightly brown them in the pan first, as shown in the picture.

Celiac.com 06/07/2018 - Mica is off for the Summer and wants to share her super easy oven baked gluten-free mac-n-cheese recipe.

This recipe is pure comfort food that will make almost anybody happy!

Below is the recipe, and here is the video version:

Ingredients:
1 pound uncooked gluten-free macaroni (use Schar penne)
4 eggs
3 cups (2 cans) evaporated milk
2 cups water
2 tablespoons butter, melted
⅓ pound shredded American cheese
⅓ pound shredded cheddar cheese
⅓ pound shredded Monterey Jack cheese
2 teaspoons gluten-free mustard
1 teaspoon salt
½ teaspoon ground white pepper

Directions:
Heat the oven to 350 degrees F (175 degrees C).

In a large shallow baking dish, toss

Mix uncooked macaroni and melted butter together, making sure the macaroni and the inside of the dish are both thoroughly coated. Add cheese, and stir until evenly mixed.

In a medium bowl, mix the evaporated milk, water, eggs, mustard powder, salt, and white pepper.

Pour over the macaroni, and bake uncovered for 45 minutes, or until it is firm in the middle.

Remove from the oven, and let cool for 5-10 minutes before serving.

Celiac.com 05/26/2018 - If you haven’t tried a savory pancake, then you’ve been missing out. In many places in the world, savory pancakes are more common than the sweet pancakes. They make a great lunch or dinner twist. This gluten-free version combines scallions and peas, but feel free to add or subtract veggies at will. Serve them warm with butter for a delicious twist on lunch or dinner.

Ingredients:

• 3 large eggs
• 1 cup cottage cheese
• ½ stick salted butter, melted
• ¼ cup all-purpose gluten-free flour
• 2 tablespoons vegetable oil plus more for skillet
• 1 cup shelled fresh or frozen peas, thawed
• 4 scallions, thinly sliced, plus more for serving
• 1 teaspoon kosher salt plus more, as desired

Directions:
If using fresh peas, blanch the peas about 3 minutes in a small saucepan of boiling salted water until tender, about 3 minutes (don’t cook frozen peas). Drain well.

In a blender, add eggs, cottage cheese, flour, 2 tablespoons oil, and 1 teaspoon salt, and purée until smooth. 

Transfer batter to a medium bowl and stir in peas and scallions. 

Batter should be thick but pourable; stir in water by tablespoonfuls if too thick.

Heat a lightly oiled large nonstick skillet over medium heat. 

Working in batches, add batter to skillet ¼-cup at a time, to form 3-inch-4-inch rounds. 

Cook pancakes about 3 minutes, until bubbles form on top. 

Flip and cook until pancakes are browned on bottom and the centers are just cooked through, about 2 minutes longer.

Serve pancakes drizzled with butter and topped with scallions.

Inspired by bonappetit.com.

Looking for something easy, off-beat, nutritious and gluten-free? Well, look no further than these baked sweet potato chips. Just grab a couple sweet potatoes, slice, bake slightly and then toast to desired crispness. Add your ingredients of choice, and chow down.

Ingredients:

• 2-4 sweet potatoes
• Almond butter, peanut butter, or sunflower seed butter
• Blueberries
• Pomegranate seeds

Directions:
Heat your oven to 350°F.

Use a knife, or vegetable slicer to slice your sweet potatoes to about ¼-inch thick.

Place a wire baking rack on top of a large baking sheet and then place each slice on the wire rack.

Bake for 20-25 minutes until they start to get soft, but tender enough to toast up later.

Lightly toast each slice to desired crispness, then add almond, peanut or sunflower seed butter and top with blueberries or pomegranate seeds, as desired. 

Dig in!

Storage tip: Cool any extra slices, pop them into a glass container, and store them in the fridge for up to a few days.

Celiac.com 03/24/2018 - This fresh twist on traditional pancakes should bring more than a few smiles of appreciation to your hungry eaters. If you have your own recipe for gluten-free pancake mix, then feel free to use it. I generally use Bob’s Red Mill Gluten-Free Pancake Mix prepared with buttermilk in place of regular milk. In this case, we toss in some cream cheese for extra richness.

Ingredients:

• 2 cups Bob’s Red Mill or other Gluten-Free Pancake Mix
• 8 ounces fresh strawberries, hulled and halved
• 4 ounces cream cheese, softened
• 2 large eggs
• ¾ cup strawberry preserves
• 2½ cups quality buttermilk
• 1 tablespoon granulated sugar
• 1½ teaspoons vanilla extract
• ½ teaspoon finely grated lemon zest
• 3 tablespoon butter 
• Confectioners’ sugar for garnish, as desired

Directions:
In medium bowl, microwave preserves on high 1 minute or until melted. Stir in strawberries; set aside. 

In large bowl, whisk pancake mix, baking powder and salt.

In another large bowl, with mixer on low speed, beat buttermilk, eggs, granulated sugar, vanilla and zest until combined. Add cream cheese in chunks. 

Beat until cream cheese is well mix, but still a bit lumpy.

Add buttermilk mixture to bowl with dry ingredients. If batter is too dry, add buttermilk as needed. If to wet, add more dry mix.

Stir gently until lightly mixed. It’s okay if it’s a bit lumpy.

Grease a 12-inch skillet with 1 tablespoon of butter on medium heat. 

When pan is hot and foam from butter subsides, add batter by heaping quarter-cupfuls. 

Cook 2 to 3 minutes or until bubbles begin to appear and edges are set. Turn and cook another 2 minutes or until bottom is golden brown. 

If desired, transfer cooked pancakes to baking sheet in 225°F oven to keep warm. 

Cook remaining batter in batches, adding more butter as needed. 

Serve pancakes topped with strawberry mixture and dusting of confectioners’ sugar.