Celiac.com 05/04/2022 - Cornstarch cookies are some of the easiest gluten-free cookies you'll ever bake. Made with just butter milk, sugar and cornstarch, cornstarch cookies contain no gluten, eggs, or flour. These cookies are tender, buttery, light, and fluffy. They're common in Brazil, where people make all kinds of variations.  Best part is that they are delicious, so enjoy!

Ingredients:

• 2¼ cups cornstarch
• ½ cup grams butter
• 1 cup sweetened condensed milk
• ½ cup sugar

Directions:
Heat oven to 325-degrees F.

Sift the cornstarch into a bowl. It's best to sift it twice. 

Beat the butter, sugar and condensed milk together in a bowl until well blended, about 2 minutes. 

Add the cornstarch to the wet ingredients. Stir until there are no lumps. 

Knead the dough until it is very soft. 

Make dough balls and put them onto a baking sheet. Sprinkle a fork with cornstarch and press the balls to flatten. 

Bake about 13 to 15 minutes, or until the bottom is golden when you lift it. 

Remove and cool. 
 

Celiac.com 10/29/2020 - If you're looking for a delicious, nutritious, gluten-free addition to your grill repertory, then these cauliflower steaks with garlic-herb chimichurri are just perfect. The cauliflower steaks can be served as a stand alone vegetarian dish, or as a side to a juicy beef steak. Cut thick steaks out of the center of the cauliflower heads, put them on a well oiled sheet pan, roast them to perfection, and hit them with some chimichurri when they're done. You're welcome.

Ingredients:

• 1 large head cauliflower (about 3 pounds)
• 3 tablespoons finely chopped flat-leaf parsley
• 2 tablespoons finely chopped fresh oregano
• 2 tablespoons finely chopped fresh thyme
• 3-4 garlic cloves
• 2 tablespoons water
• 2 teaspoons sherry vinegar
• 1 teaspoon finely chopped jalapeño pepper
• 1 tablespoon olive oil
• ¾ teaspoon salt, divided
• ½ teaspoon paprika
• Olive oil spray
• Freshly ground pepper to taste

Directions:
Combine olive oil, garlic, jalapeño and ¼  teaspoon salt in a small saucepan or skillet. 

Cook over medium heat about 2 minutes, until the garlic starts to sizzle, and give off a good aroma. Be careful not to let the garlic turn brown. 

Remove from heat and stir in oregano, thyme, water, vinegar and paprika. Cover and set aside.

Heat oven to 450F. Line a baking sheet with aluminum foil, and coat with cooking spray.

Remove any outer leaves from the cauliflower, but leave the stem intact. 

Place on a cutting board, stem-side down. Some people use a large chef's knife, I like to use thin bread knife, but either way, cut cauliflower into flat ¾-inch-thick slices.  (Save the remaining cauliflower florets for another day).

Place slices on the baking sheet with the cut surfaces touching the pan. Coat the cauliflower with cooking spray and season with the remaining salt and pepper.

Roast the cauliflower, gently turning once halfway through, until browned and the stems feel tender when pierced with a fork, about 25 to 35 minutes.

Just before serving, stir parsley into the reserved herb sauce and season with pepper. 

Serve the cauliflower steaks with the chimichurri sauce.

Celiac.com 03/30/2019 - Need a super quick gluten-free dish that’s nutritious, delicious and vegetarian friendly? This stir-fried quinoa is sure to do the trick. This recipe is a simple blend of cooked quinoa, onions, peas, carrots, and corn. Add some spices, cook a bit, and finish with some fresh scallions, and you can call it dinner.

Ingredients:

• 2 cups quinoa
• 1 quart of chicken broth
• 2 eggs
• ½ medium onion, diced
• 1 16 oz bag frozen mixed peas, carrots and corn (or go fresh if you like)
• 1 red bell pepper, seeded and diced
• ¼ cup gluten-free soy sauce
• 1 teaspoon ground ginger
• 1 tablespoon cooking oil, plus 1 teaspoon
• ¼ cup fresh scallions, chopped
• Salt and pepper

Directions:
Cook the quinoa according to directions in chicken broth in a medium saucepan about 15 minutes until tender. For best results, make quinoa a day in advance.

In a large sauce pan, sauté onion in 1 teaspoon of oil until clear.

Add veggies to onions, and cook until veggies are tender, but firm.

Drain off any liquid from cooking, and set veggies aside.

Heat oil to medium high in a large frying pan.

Add quinoa, and stir to loosen grains. 

Toss in the vegetable mix, soy sauce, ginger and salt and pepper to taste. 

Stir and cook for a minute or so more.

Form a clear spot in the bottom of the pan, and add an egg.

Stir egg until it begins to hold together, then incorporate into the rest of the quinoa.

Add scallions, and cook, stirring, until done, about 1 more minute.

Remove from heat and serve in bowls.

Option: Add leftover beef, chicken or pork, finely chopped.

Celiac.com 11/27/2018 - If you’ve ever been to the highlands of Peru, then you might have tasted versions of this delicious and simple quinoa soup that is a common staple of local restaurants in the region. It’s a simple and highly versatile recipe, so add or subtract vegetables, as desired.

Ingredients:

• 5 cups chicken broth 
• 5 cups water
• 1-1½ cups cooked quinoa
• 3 cloves garlic
• ½ onion, diced
• 1 teaspoon oregano
• 1 teaspoon cumin
• 1 pinch chili powder
• 1 cup coarsely shredded carrots
• 1 cup zucchini, diced
• 1 cup sliced celery, diced
• Celery leaves

Directions:
Prepare quinoa ahead of time.

Sauté onions until clear.

Add garlic in the last moments and sauté until fragrant.

In 5- to 6-quart slow cooker, combine cooked onions, garlic, chicken, carrot, celery, and other vegetables. Add spices.

Gradually stir in 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. 

Add a few celery leaves, as desired.

When vegetables are tender, but firm, stir in cooked quinoa, and serve hot.

Celiac.com 01/20/2018 - This Cuban-style version relies on annatto oil to give it a red color. You can make your own annatto oil by putting achiote chili seeds in vegetable oil and heating it up for a few minutes over the stove. Cool and store. This version of chicken and rice is tasty, gluten-free and keeps well in the freezer.

Ingredients:

• 3 pounds chicken thighs, bone-in, skin-on
• 6 cups chicken stock
• 3 cups medium-grain white rice
• ¼ cup orange juice
• ¼ cup fresh lemon or lime juice
• 3 cloves garlic, minced
3 cloves garlic, chopped
• 2 teaspoons ground cumin
• 2 teaspoon dried oregano
• ¼ cup Annatto oil
• 1 cup yellow onion, chopped
• ½ cup green bell pepper, chopped
• ½ cup red bell pepper, chopped
• 1 cup tomato, seeds removed, chopped
• ½ cup dry white wine
• ¼ tsp saffron threads, crumbled
• ½ cup gluten-free lager-style beer
• 2 tablespoon capers
• 2 cups frozen peas, thawed
• 1 cup roasted red pepper, sliced thin
• Salt and pepper

Directions:
In a large bowl, combine the chicken thighs, orange and lemon/lime juice, minced garlic, cumin, and oregano. Season with salt and pepper and mix well.

Marinate the chicken for a minimum of 30 minutes or up to overnight in the refrigerator.

Remove the chicken from the marinade and pat dry.

In a large, wide pot, heat the annatto oil over medium heat.

Working in batches, add the chicken, skin side down, and cook, turning once, for 7 to 8 minutes per side, or until golden brown. Remove to a plate and set aside.

In the same pot, combine the onion, green pepper, and red pepper and cook for 5 to 6 minutes, or until soft. Add the chopped garlic and cook for 1 minute.

Add the chopped tomato and white wine and cook for 3 to 4 minutes to cook off the alcohol a bit.

Pour in 2 cups of the stock and return the chicken to the pot. Reduce the heat to medium-low and simmer for 10 minutes.

Add the rice and saffron and continue to cook for 5 to 7 minutes, or until most of the liquid is absorbed.

Pour in another 2 cups of the stock and continue to cook, stirring occasionally, until most of the liquid has been absorbed, 7 to 8 minutes.

Add the final 2 cups of the stock and the beer and cook for 5 more minutes.

Add the capers, peas, and roasted red pepper. Turn off the heat, cover, and let sit for 10 minutes more.

Adjust seasoning to taste.

Ingredients:

• 1 tablespoon cooking oil
• 1 pounds skinless chicken breast
• 4 small red potatoes, cut into ½-inch chunks
• 1 (15.5-ounce) can white or golden hominy, rinsed and drained
• 1 (7-ounce) can chipotle chiles in adobo sauce
• 1 cup chopped carrot
• 1 cup chopped seeded Roma tomato
• ½ cup chopped celery
• 1 teaspoon ground cumin
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• 6 garlic cloves, crushed
• 6 cups chicken broth
• ¼ cup heavy cream
• ¼ cup chopped fresh cilantro
• ½ teaspoon salt
• Dozen or so lime wedges

Directions:
Finely chop 1 chipotle chile, and set 1 teaspoon adobo sauce aside separately.

Heat oil in a large Dutch oven over medium heat.

Add chopped chile, onion, chopped carrot, chopped celery, ground cumin, dried oregano, and dried thyme; cook 5-7 minutes, stirring often, until onion is tender.

Stir in broth; bring to a boil. Add chicken; cover, reduce heat to medium-low, and simmer about 30 minutes or until chicken is tender.

Remove chicken without juice, and cool slightly. Shred chicken with 2 forks; cover and keep warm.

Remove pan from heat; let cool 5 minutes.

This next step is best done with an immersion blender, but if using a regular blender, use caution, and blend very small amounts at a time.

Place one-quarter of broth mixture in a blender; process lightly and cautiously until smooth. Pour pureed broth mixture into a large bowl. Repeat in small batches with remaining broth mixture.

Return pureed broth mixture to pan. Stir in potatoes and hominy; bring to a simmer over medium heat.

Simmer, uncovered, for about 15-20 minutes, until potatoes are tender. Stir in cream and then the chicken; simmer a few more minutes.

Remove from heat, and stir in reserved adobo sauce, tomato, cilantro, and salt. Serve with lime wedges.

Ingredients:

• 1 pound chicken thighs cut into chunks
• 4 cups + 2 cups warm chicken broth
• 3 tablespoons butter
• 2 small chopped yellow onions
• 3 cloves minced garlic + 1 whole clove
• 1 cup sliced fresh leek
• 1 large medium-hot green pepper, such as Anaheim or Poblano, chopped
• ¾ cup chopped red bell pepper
• ½ cup chopped carrot
• 1 small hot chile pepper, such as Jalapeño or Serrano
• 1½ teaspoon powdered cumin
• 1 tablespoon dried oregano
• 5 small peeled potatoes, cut into large chunks
• 2 ears of fresh corn chopped into chunks
• 1 bunch of fresh cilantro, thoroughly washed
• Scallions and limes for garnish

Directions:
In heavy bottomed pot, heat butter over medium-high heat.

Add chopped onion, leek, bell pepper, carrot, and medium-heat chile pepper.

Sprinkle with a little salt, sauté, and allow vegetables to become soft. About 5 minutes.

Add minced garlic, cumin, and oregano. Sauté 1-2 minutes, until very fragrant.

Add 4 cups warmed chicken broth. Stir, then add in potatoes, corn and chicken.

Mix the following ingredients in a blender: 1 bunch of cilantro, 1 hot chile pepper, 1 large clove of garlic, and 2 cups warmed chicken broth. Once blended, add mixture to soup pot.

Once everything is cooked, add salt and pepper as desired, and adjust flavor to taste.

Serve with limes and garnish with chopped scallions and cilantro.

Ingredients:

• 3-4 tablespoons olive oil
• 8-10 cups chicken broth
• 5-6 Yukon Gold potatoes, cut into large chunks
• 4 skinless, boneless chicken breast halves - cut into large chunks
• 1 cup green peas
• 1 cup corn
• 1 medium onion, chopped
• 1 teaspoon minced garlic
• 1 tablespoon seeded, minced serrano chile
• ½ cup chopped cilantro
• ½ red bell pepper, chopped
• 1 cup uncooked white rice
• salt and pepper to taste

Directions:
Season the chicken with salt and pepper.

Heat the olive oil in a large, heavy pot over medium-high heat.

Stir in the onion, garlic, and serrano chili, and cook until 1-2 minutes, until the onion softens.

Add the chicken, and cook for 5 more minutes.

Stir in the cilantro, peas, corn, and red pepper; cook for 1 minute.

Add the chicken broth, potatoes, and rice.

Bring to a boil, then lower heat to medium-low, and simmer 30-40 minutes, until the chicken is opaque and the potatoes are cooked through.

Ingredients:

• 1 whole free-range chicken, cut into 8 pieces
• 6 cloves garlic, smashed and divided
• 3 tablespoons long-grain rice
• 2 tablespoons olive oil
• 6 carrots, peeled and coarsely chopped
• 6 large potatoes, peeled
• 1 medium yellow onion
• 1 leek, chopped coarsely
• 1 cup green beans, sliced finely
• 6 pieces of corn-on-the-cob, 2-3 inches each
• 6 medium chunks fresh pumpkin or yellow squash, as desired
• 1 sprig fresh oregano
• 1 small bunch of fresh parsley, tied to oregano with kitchen twine
• 1 tablespoon sea salt
• 6-8 whole black peppercorns

For garnish: small dish of Merkén, fresh cilantro, chopped parsley, and a dozen or so lime wedges.

Directions:
Season the chicken pieces with salt, pepper, and rub with 3 cloves of garlic.

Place seasoned chicken, along with the 3 garlic cloves, into a large stock pot and cover with 3-4 quarts of water.

Bring to a boil, then reduce heat and simmer for 40 minutes or so, until the skin is soft. Skim away excess fat and froth as it develops.

When chicken is cooked, remove the chicken to a large plate or dish, and strain the broth through a cheesecloth.

Reserve stock and chicken pieces separately.

Rinse the rice under cold running water until it runs clear.

In a large pot, heat the olive oil to medium-high heat, and add the leek, onion, carrots, and remaining garlic, stirring about 3-4 minutes, until brown.

Add the potatoes, pumpkin, washed rice, salt, pepper, parsley/oregano bundle.

Return the stock to the pot and bring to a simmer for about 25-30 minutes until the potato and pumpkin are tender when poked with a fork.

When potato and pumpkin are tender, add the green beans and corn along with the reserved chicken pieces. Cook for 10 minutes longer so that the flavors meld. Remove the parsley/oregano bundle from the stock and salt and pepper to taste.

To serve, include a piece of chicken, potato, pumpkin, corn-on-the-cob, a few carrots, rice, leeks, onions, and green beans in a deep bowl.

Top vegetables and chicken with broth, and add a dash of merkén, cilantro, parsley, and/or lime, as desired.

Celiac.com 11/19/2015 - Pebre is like a Chilean version of what Mexicans call pico de gallo. This mixture of chile peppers, onions, garlic, cilantro, and sometimes tomatoes, can be found on almost any table in Chile. It is commonly served with bread and butter.

Pair this version with your favorite toasted gluten-free bread, and you’re in business.

Ingredients:

• 1 tablespoon red wine vinegar, to taste
• 2 tablespoons olive oil
• 1 large onion
• 1 medium ripe tomato, diced
• 3 cloves garlic
• 3 tablespoons red chile pepper paste, to taste OR 2-3 tablespoons finely minced fresh red or green chile peppers
• Juice of 1 lime
• ⅓ cup cilantro leaves, minced
• Salt and pepper to taste

Directions:
Chop onions, tomatoes. Mince garlic and peppers. Put ingredients into a bowl and mix. Serve at room temperature.

Ingredients:

• 4 tablespoons cider vinegar
• 3 cloves of garlic, crushed
• 2 stalks of celery, chopped
• 1¼ cups sunflower oil
• 1 small sweet onion, chopped
• 1½ tablespoons aji rocoto paste
• Juice of 3 lemons
• Salt and pepper to taste

Directions:
Toss ingredients into a blender and blend until smooth.

Add salt and pepper to taste and serve with toasted gluten-free bread. Add a splash of cream to tone down the spice level, as needed.

Celiac.com 09/04/2015 - Shrimp make a perfect summertime treat, and chimichurri sauce makes a perfect companion for shrimp.

This chimichurri recipe blends olive oil, parsley, cilantro, shallot, garlic, oregano, red wine vinegar and lime juice to deliver a zesty, delicious accompaniment to grilled shrimp.

Ingredients:

• 1 pound medium shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Kosher salt and freshly ground black pepper, to taste

Chimichurri Ingredients:

• 1 cup parsley leaves, stems removed
• 1 cup cilantro leaves, stems removed
• ½ cup mint leaves, chopped, optional
• ½ cup olive oil
• ½ cup red wine vinegar
• 3 cloves garlic, peeled
• 2 tablespoons fresh oregano
• 1 shallot, chopped
• ¼ teaspoon crushed red pepper flakes
• Juice of 1 lemon
• Kosher salt and freshly ground black pepper, to taste

Instructions:
To make the chimichurri sauce, combine parsley, cilantro, shallot, garlic, oregano, red pepper flakes, red wine vinegar and lime juice in the bowl of a food processor; season with salt and pepper, to taste.

While still running, slowly add olive oil until well blended, and set aside.

Place shrimp in large bowl. Add olive oil, garlic, and salt and pepper, to taste.

Gently toss to combine.

Place shrimp on a hot grill, turning once, until they are fully cooked.

I like to serve it with the chimichurri sauce on the side, but you could go bold and mix it together, if you like. Either way, they go great with your favorite gluten-free beer or ale.