Celiac.com 03/20/2018 - Juicy, delicious scallops get the cold-weather treatment with this delightfully simple recipe. These lightly spiced scallops are a perfect way to celebrate the approach of spring, while winter still digs in for a fight.  They go great with your favorite white wine, and are sure to leave your diners smiling. Butternut squash and warm spices make a base for fresh sea scallops in this tasty gluten-free entree .

Ingredients:

• 12 medium sea scallops
• 1 package butternut squash
• 1 tablespoon butter
• 1 pinch cayenne pepper
• ½ teaspoon ground ginger, separated
• ½ teaspoon ground coriander
• ¼ teaspoon ground cinnamon
• 2 tablespoon quality cooking oil
• salt
• pepper

Directions:
Bring salted water to a boil in a covered stockpot. Add squash; cook 13 to 15 minutes or until very tender. Drain well. 

Transfer to food processor along with butter, cayenne, ⅛ teaspoon ground ginger, and ⅛ teaspoon salt.

While squash cooks, pat scallops dry with paper towels. In small shallow bowl, combine coriander, cinnamon, ¼ teaspoon ginger, and ¼ teaspoon black pepper. 

Sprinkle scallops with ¼ teaspoon salt to season both sides. Press 1 side of each scallop into spice mixture; set aside, spice sides up.

In 12-inch skillet, heat oil on medium-high to a point just below smoking. 

Add scallops, spice sides down. Cook 2 to 3 minutes or until browned. Turn over; cook 2 minutes or until golden brown and opaque in center. Remove from heat.

Purée squash until smooth. Divide between serving plates, and top with scallops. 

Garnish with chives. Grab your favorite wine or gluten-free beer, and dig in.
 

Celiac.com 03/03/2018 - Want to score major points with your beloved? This loving, gluten-free twist on Toad in a Hole will have you thanking your handsome prince all over again. All you need is a heart-shaped cut-out to make your gluten-free dieter feel the love of this classic breakfast favorite.

Ingredients:

• 2 large eggs
• 2 slices gluten-free white sandwich bread
• 4 teaspoons mayonnaise
• 1 tablespoon butter
• salt
• pepper
• Finely chopped fresh parsley, dill, or chives

Directions:
Spread mayonnaise on both sides of 2 slices white sandwich bread.

With medium heart-shaped cookie cutter, cut centers from bread.

In 12-inch skillet, melt butter on medium. Add bread (and centers) to skillet.

Cook 5 minutes or until golden brown, and then turn the bread over.

To each heart-shaped hole, add 1 large egg; sprinkle eggs with pinch of salt and pepper.

Reduce heat to medium-low. Cook 5 to 7 minutes, or until whites are set.

Sprinkle with finely chopped parsley or chives, as desired.

Want to make an easy, but memorable dinner that will be as romantic as it is delicious? Then this tasty roast duck is just the ticket. In many parts of the world, Europe and Asia especially, it's quite common to eat duck. This recipe will blends white wine with fresh apricots and pineapple to create a delicious sauce that is perfect for this nicely roasted duck.

Ingredients:
1 large duck breast
1 pound parsnips
1 cups chicken broth
3 teaspoon olive oil
½ small red onion
½ cups dry white wine
¼ cups fresh apricots
¼ cups chopped pineapple (canned okay, drained)
1 tabelspoon apricot jam
1 tablespoon red wine vinegar
Chopped flat leaf parsley

Directions:
Heat oven to 400 degrees F. Line small jelly-roll pan with foil.

Place duck on cutting board. Cover with plastic wrap. Use a meat mallet to pound breast to 1-inch thickness.

Use a knife to score the breast with ¼-inch-deep cuts diagonally across skin side, about ½ inch apart. Make another set of cuts to create diamond pattern.

In a medium sauce pot, heat parsnips and broth to simmering on medium-high. Reduce heat to medium. Partially cover and simmer until very tender, about 15 minutes.

In a skillet, heat 1 teaspoon oil on medium. Sprinkle duck with ¼ teaspoon each salt and pepper to season both sides. Add duck to skillet, skin side down. Cook 5 minutes or until crisp and browned. Turn over. Cook another 2 minutes or until browned.

Transfer to prepared pan, skin side up. Roast 5 to 7 minutes or until desired doneness (145 degrees F for medium). Transfer to clean cutting board and loosely tent with foil.

Drain all but 1 teaspoon fat from skillet. Add onion to skillet.

Cook on medium 2 minutes or until browned, stirring frequently.

Add wine pineapple and apricots. Cook 2 minutes or until wine is reduced by about half.

Stir in jam, vinegar, and â…› teaspoon each salt and pepper. Cook 1 minute or until jam is melted, stirring frequently. Remove from heat.

With slotted spoon, transfer cooked parsnips to food processor along with ¼ cup cooking liquid, remaining 2 teaspoons oil, and â…› teaspoon salt. Pulse just until smooth.

Divide parsnips between 2 serving plates. Thinly slice duck breast; arrange duck on top of parsnips. Top with apricot sauce and garnish with parsley, if desired.

Celiac.com 12/23/2017 - The holidays are often filled with drink and merriment. Sometimes a bit too much of each, so as to leave a reveler in a state that could be described as hungover.

When that happens, this tasty corned beef hash is just the trick. Make it up a day or so ahead of time, then heat it up the morning after your fiesta, and top it off with poached (or fried) eggs for a tasty brunch that will help put you back in the saddle. Sure, you could buy it canned, but it's so much better made fresh. Plus, it will give you some practice for St. Patrick's Day. Hip tip: Make it a day ahead of time and reheat it when you need it most.

Ingredients:

• Corned beef
• 2 pounds uncooked corned beef brisket, rinsed, trimmed, spice packet discarded if included
• 4 sprigs flat-leaf parsley
• 3 bay leaves, torn
• 1 tablespoon black peppercorns
• 1 tablespoon coriander seeds
• 1 tablespoon yellow mustard seeds
• 1 medium onion, peeled, halved through root
• 1 large russet potato, peeled, halved crosswise

Hash:

¼ cup chopped fresh flat-leaf parsley, plus more for serving
4 tablespoons unsalted butter
1 teaspoon distilled cider vinegar
4 large eggs
Kosher salt and freshly ground black pepper
Fresh chives or scallions (for serving)

Directions:

Corned beef
Place corned beef in a large stock pot and add water to cover by 1-inch.

Add parsley sprigs, bay leaves, peppercorns, coriander seeds, and mustard seeds.

Bring to a boil; reduce heat, cover, and simmer, skimming surface often and adding more water to pot as needed to keep meat submerged, and cook about 3½–4 hours, until corned beef is tender.Add onion and potato to corned beef in pot and cook until vegetables are very tender, 20–25 minutes.

Remove onion and potato from pot.

Set aside to cool; wrap separately and chill.

Let corned beef cool in cooking liquid.

Transfer corned beef to an airtight container and top with the rest of the cooking liquid.

Cover and chill.

Discard any remaining aromatics and cooking liquid.

Best to refrigerate for a night or two before making the hash, but okay to use right away.

Hash
Remove corned beef from cooking liquid and shred enough to measure 2 cups.

Reserve left over corned beef for sandwiches. Heat oven to 200°

Thinly slice cooked onion and cut cooked potato into ½" pieces; toss in a large bowl with corned beef and ¼ cup parsley.

Add a bit of water to the cooking liquid if it is dry; season with salt and pepper. Heat 2 tablespoons butter in a medium skillet over medium heat.

Add ½ of corned beef mixture and press into a pancake.

Cook undisturbed until underside is brown and crisp, 6–8 minutes.

Flip the hash by inverting the pancake onto a plate, then slide it back into pan.

Cook until second side is brown and crisp, 6–8 minutes.

Transfer hash to a rimmed baking sheet, tent with foil, and keep warm in oven until ready to serve.

Repeat with remaining butter and corned beef mixture.Meanwhile, bring 2" water to a boil in a large saucepan; reduce heat to a gentle simmer and add vinegar.

Crack an egg into a small bowl and gently slide egg into water.

Repeat with remaining eggs, waiting until whites are opaque before adding the next egg--use 30 second intervals.

Poach until whites are set and yolks are still runny, about 3 minutes. Using a slotted spoon, transfer eggs as they are done to paper towels.

Serve eggs over hash, seasoned with salt and pepper and topped with chives/scallions, and more parsley, as desired.

If you're looking for an easy, savory meal that's sure to satisfy, then give this dish a try. It's a hearty treat that's just perfect for fall.

Ingredients:

• 1 pound pound Polska kielbasa
• 2½ cups cannellini, or navy beans, rinsed and drained
• 2 cups chicken broth
• 3 cloves of garlic
• 2 teaspoons dried oregano
• ½ teaspoon onion powder
• 1 tablespoon olive oil
• 2 medium tomatoes, diced
• 5 cups baby spinach leaves
• 1 small head of cauliflower, cut into smaller chunks
• Freshly ground black pepper, as desired

Directions:
Cook the sausage in a cast iron skillet or non-stick pan on medium high.

Sear the sausage well, then slice as desired.

Put the beans in a medium bowl, add the cooked sausage, pan drippings, and put aside.

Leave the oil from the sausages in the pan, and add the cauliflower.

Place in an oven at 400F, and roast until tender, about 20 minutes.

While the cauliflower roasts, put the chicken broth and garlic in a large pot.

Bring to a simmer over medium-high heat.

Add the oil, oregano, onion powder, sausage and beans from the skillet.

Stir well and the tomatoes.

Heat until beans are tender.

Add spinach and cook just until the leaves are wilted.

Stir well and serve.

You can add the cauliflower to the pot as you wish, or serve in on the side.

Also, you can bake the sausages if you like, just reserve the pan drippings and do everything else as per the recipe.

Celiac.com 10/21/2017 - Sometimes when those chilly winds begin to blow, and the temperatures fall, the days get visibly shorter, what we need and what we want is comfort food. Well, look no further than this simple, easy twist on scalloped potatoes. A little ham and a bit of cheese work wonders to turn that old favorite into a meal all its own.

Ingredients:

• 4 cups peeled and sliced potatoes
• 2 cups diced ham
• 4 ounces Cheddar cheese, diced
• ½ onion, chopped
• 2 cups milk
• 1 cup frozen peas
• 3 tablespoons potato starch
• 2 tablespoons butter
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• 1 teaspoon dried parsley
• 1 pinch paprika, or to taste

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

Layer half the sliced potatoes, half the ham, and half the onion in an 2-quart baking dish; repeat the layers until the ham and onion are done.

In a saucepan over medium heat, risk together milk with 1 or 2 tablespoons of potato starch. Keep the rest aside to add later, as needed.

Heat milk, potato starch, peas, butter, salt, black pepper, garlic powder, and onion powder

Stir constantly, until thickened, 7 to 10 minutes. Add more potato starch as needed. If too thick, add a bit more milk.

Stir Cheddar cheese into sauce until cheese is melted.

Pour sauce over potato and ham mixture in the baking dish, and top with paprika.

Cover baking dish with aluminum foil.

Bake at 350 degrees F until potatoes are tender, about 1 hour.

Remove foil and continue baking until lightly browned, about 10-15 minutes more.

Allow to cool slightly and serve warm.

Celiac.com 10/10/2017 - If you're looking for a delicious, easy to make meal that is perfect for the start of fall, this slow-cook chicken vegetable soup is just the thing.

Ingredients:

• 2 chicken thighs, skin removed
• 1½ cups zucchini, halved lengthwise and sliced
• 1 cup yellow onion, chopped
• 1 cup celery, chopped
• 4 large cloves garlic, chopped
• 3 thyme sprigs, fresh
• 1 tablespoon chopped fresh sage
• 2 tablespoons vegetable oil
• 8 cups unsalted chicken broth
• 3 large carrots, diagonally sliced (2 cups)
• 2 large parsnips, peeled and chopped
• 3 cups chard, chopped
• ½ cup uncooked wild rice
• 2 teaspoons kosher salt
• 1 teaspoons black pepper
• 2 tablespoons fresh lemon juice

Directions:
Combine onion, celery, garlic, thyme, sage, and 1 tablespoon oil in a large slow cooker.

Cover and cook on high until vegetables have slightly softened, about 10-12 minutes.

Meanwhile, heat remaining 1 tablespoon oil in a large skillet over medium-high heat.

Add chicken thighs; cook until well browned on all sides, about 3 minutes per side.

Transfer to slow cooker; add broth, carrots, and parsnips.

Reduce heat to low, cover, and cook until turkey is very tender, about 4 hours.

Remove chicken thighs from slow cooker.

Cut meat from bones and shred meat.

Discard bones, or freeze them for stock.

Return meat to slow cooker.

Stir in chard, wild rice, salt, pepper, and zucchini.

Cover and cook on low about 1 hour, until rice is tender.

Discard thyme sprigs.

Stir in lemon juice to taste.

Serve.

Casserole season is upon us once again. This baked sausage and wild rice is just the thing for a chilly fall night.

Ingredients:

• 12 ounces mild pork sausage 2 cups cubed, cooked chicken 1 cup chopped onion 8 ounces sliced fresh mushrooms 1 can sliced water chestnuts, 8 ounces, drained ¼ cup potato starch â…› teaspoon pepper 1½ cups gluten-free chicken broth ¾ cup whole milk
• ¾ cup long grain and wild rice blend, (such as RiceSelect Royal Blend, Texmati White, Brown, Wild, and Red Rice)
• ½ cup Italian parsley, chopped
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon pepper

Directions:
In a 12-inch skillet, cook sausage and onion until sausage is brown. Drain off fat.

Add sliced mushrooms and water chestnuts and cook until mushrooms are tender.

Stir in parsley, garlic powder and onion powder.

Wisk in potato starch and pepper.

Add chicken broth and milk together.

Cook and stir until mixture is thickened and bubbly. Cook and stir for 1 minute more.

Remove skillet from heat. Add ½ teaspoon salt, as needed.

Meanwhile, in a saucepan, cook long grain and wild rice mix according to package directions.

Toss together the sausage mixture, rice, and chicken.

Transfer to a casserole dish.

Bake, uncovered, at 350F for 25 to 30 minutes, or until heated through.

Serve warm.

Celiac.com 09/30/2017 - This delicious pork roast combines cranberry sauce and orange zest with mustard, ginger and apples to deliver an entree to remember.

Ingredients:

• 2 tart apples, peeled, cored, and cut into 1-inch pieces
• 2 pounds boneless pork loin roast, trimmed
• 1 14 ounce can whole-berry cranberry sauce
• 1½ teaspoons grated orange zest
• ⅓ cup orange juice
• ⅓ cup shallots
• 2 tablespoons apple cider vinegar
• 1 inch thumb of fresh ginger, peeled and grated
• 1½ teaspoon Dijon mustard
• Salt and pepper to taste
• 2 teaspoons cornstarch dissolved in 3 tablespoons hot water
, more cornstarch as needed

Directions:
In the slow cooker, place cranberry sauce, grated orange zest, ginger, orange juice, shallots, cider vinegar, and Dijon mustard

Season the pork roast all over with salt and pepper and place it in the slow cooker. Spoon some of the sauce over the roast.

Cover and cook on low for 6 to 8 hours, or until the pork is fork-tender.

Add the apples during the last hour of cooking.

When pork is fork tender, put it on a carving board, tent it with foil, and let is rest for about 10 minutes before slicing.

While the pork rests, stir the cornstarch mixture, little by little, into the sauce and cook about 8-10 minutes until thickened.

Serve the pork slices with a spoonful of sauce and apples on top.

Reserve the remaining sauce, and use to top pork, as desired.

Serve with vegetables and rice for a great meal.

Celiac.com 09/16/2017 - Pork chops are one of the best things grill. Brine is the key. These pork chops are brined in buttermilk, so they cook up tender and juicy.

Ingredients:

• 2 cups buttermilk
• 3 tablespoons packed light brown sugar
• 4 tablespoons extra-virgin olive oil
• Kosher salt
• 6 cloves garlic, smashed
• 6 bay leaves
• 2 teaspoons hot sauce
• 12 black peppercorns
• 1 lemon
• 6 bone-in center-cut pork loin chops (1 inch thick; about 3 pounds total)
• Vegetable oil, for brushing
• 6 ears of corn, husked
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh chives

Directions:
To make the brine, combine the buttermilk, brown sugar, 2 tablespoons olive oil, 3 tablespoons salt, the garlic, bay leaves, hot sauce and peppercorns in a large bowl.

Remove 4 wide strips of lemon zest with a vegetable peeler and add to the brine; squeeze in the juice of the lemon.

Pierce both sides of the pork chops a few times with a paring knife.

Add the pork to the brine, turning to coat.

Cover and refrigerate at least 4 hours or overnight.

Remove the pork chops from the refrigerator 30 minutes before grilling. Allow to come to room temperature.

Heat a grill to medium high and lightly brush the grates with vegetable oil.

Remove the pork from the brine, letting the excess drip off, and transfer to the grill.

Cover and cook until seared, about 5 minutes. Flip and continue cooking, uncovered, about 5 more minutes, until the other side is seared.

Remove the pork from the grill; let rest 5 minutes.

Serve with rice and your favorite sides.

Celiac.com 08/08/2017 - A simple red wine sauce helps cheaper cuts of beef go the distance and deliver the win. This recipe dresses up a tri-tip steak into a tasty, easy to make meal that you won’t soon forget.

Ingredients:

• 2 (1-pound) tri-tip steaks
• Salt and freshly ground black pepper
• 3 tablespoons extra-virgin olive oil, plus extra for garnish
• 6 tablespoons cold unsalted butter
• 1 onion, thinly sliced
• 1 tablespoon minced garlic
• 1 teaspoon dried oregano
• ⅓ cup tomato paste
• 2½ cups red wine

Directions:
Heat grill or barbecue to medium-high.

Sprinkle the steaks with salt and pepper and drizzle with the 3 tablespoons of olive oil.

Grill about 3-4 minutes per side for medium-rare.

Transfer the steaks to a cutting board.

Tent with foil and let rest 10 minutes.

Meanwhile, melt 2 tablespoons of butter in a heavy large saucepan over medium-high heat.

Add the onions and sauté until tender, about 5 minutes.

Season with salt.

Add the garlic and oregano and sauté until fragrant, about 30 seconds.

Stir in the tomato paste and cook for 2 minutes, stirring constantly.

Whisk in the wine.

Simmer until the sauce reduces by half, stirring occasionally, about 10 minutes.

Remove the skillet from the heat.

Strain the sauce into a small bowl, pressing on the solids to extract as much liquid as possible.

Discard the solids in the strainer and return the sauce to the saucepan and bring back to a slow simmer.

Cut the remaining 4 tablespoons of butter into small chunks and whisk into the sauce little by little.

Season the sauce with salt and pepper.

Thinly slice the steaks across the grain.

Divide the steak slices among 6 plates.

Drizzle the sauce over the steak, drizzle a little more extra-virgin olive oil and serve.

Celiac.com 08/02/2017 - Dressing up a pork chop is one of the easiest ways to turn a simple meal into a memorable one. These pork chops use sweetened soy sauce and beef broth to deliver big flavor. They are easy to make and sure to please.

Ingredients:

• 4 boneless pork chops, trimmed
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• ¼ cup gluten-free beef broth
• ¼ cup gluten-free soy sauce
• 2 tablespoons brown sugar
• 2 teaspoons vegetable oil
• ¼ teaspoon red pepper flakes
• 2 teaspoons cornstarch
• Black pepper, to taste

Directions:
Heat 1 tablespoon vegetable oil in a skillet over medium heat.

Brown chops in hot pan for about 5 minutes on each side.

Remove browned chops to a plate.

Keep the oil in the skillet, stir in the garlic, and cook about 1 minute, until fragrant.

Whisk beef broth, soy sauce, brown sugar, 2 teaspoons vegetable oil, and red pepper flakes in a bowl until the brown sugar is dissolved.

Return pork chops to skillet and pour soy sauce mixture over the chops.

Bring sauce to a boil, cover skillet, and reduce heat to low.

Simmer chops until tender, 20 to 25 minutes, turning once halfway through cooking.

Transfer chops to a serving platter.

Whisk cornstarch and water in a small bowl until smooth; stir into pan juices and simmer about 5 minutes, until the sauce thickens.

Pour sauce over chops to serve. Top with black pepper as desired.