Celiac.com 09/21/2024 - Fasolada, often hailed as the national dish of Greece, is a timeless bean soup that dates back to ancient times. Rooted in Greek culinary tradition, this dish embodies the simplicity and wholesomeness of Mediterranean cuisine. Fasolada was traditionally prepared as a nourishing meal for farmers and workers, offering sustenance through its hearty ingredients and rich flavors. Over the centuries, it has remained a staple in Greek households, celebrated for its comforting taste and the sense of community it fosters when shared around the table.

This gluten-free version of Fasolada stays true to its authentic roots, combining tender white beans, vibrant vegetables, and aromatic herbs in a flavorful broth. The soup is not only filling but also packed with nutrients, making it an ideal choice for a healthy and satisfying meal. Whether you're exploring Greek cuisine for the first time or looking to recreate a classic favorite, this Fasolada recipe brings the warmth and tradition of Greece into your kitchen.

Gluten-Free Greek Fasolada (Bean Soup) Recipe

Ingredients:

• 1 ½ cups dried white beans (such as navy or cannellini), soaked overnight
• 1 large onion, finely chopped
• 2 large carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 4 cups vegetable broth (ensure gluten-free)
• 2 cups water
• 1 can (14.5 oz) diced tomatoes
• ¼ cup extra virgin olive oil
• 1 bay leaf
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish
• Lemon wedges, for serving

Instructions:

Prepare the Beans:

• Drain and rinse the soaked beans. In a large pot, add the beans, cover with fresh water, and bring to a boil. Reduce the heat and simmer for 10 minutes, then drain and set aside.

Sauté the Vegetables:

• In the same large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 8-10 minutes. Add the minced garlic and cook for another 2 minutes until fragrant.

Cook the Soup:

• Add the drained beans back to the pot, along with the vegetable broth, water, diced tomatoes, bay leaf, oregano, thyme, and paprika. Stir to combine and bring the mixture to a boil. Reduce the heat to low, cover, and let the soup simmer for about 1 to 1.5 hours, or until the beans are tender. Stir occasionally, and add more water if needed to reach your desired consistency.

Season and Serve:

• Once the beans are tender, remove the bay leaf, and season the soup with salt and freshly ground black pepper to taste. Ladle the Fasolada into bowls and garnish with chopped fresh parsley. Serve with a wedge of lemon on the side for a fresh burst of flavor.

Enjoy:

• This gluten-free Greek Fasolada is perfect as a hearty lunch or dinner, offering a warm, comforting taste of traditional Greek cuisine.

Cooking Tip:

• For a richer flavor, prepare the soup a day ahead and let it sit overnight in the refrigerator before reheating and serving. The flavors will meld beautifully, making the soup even more delicious the next day.

Celiac.com 09/17/2024 - Dolmades, also known as stuffed grape leaves, are a beloved dish deeply rooted in Mediterranean cuisine, particularly in Greece. These bite-sized delicacies date back to ancient times, where they were often prepared as part of elaborate feasts and banquets. The name "dolma" comes from the Turkish word "dolmak," meaning "to fill," and the dish has been a staple across various cultures in the region, each adding its unique twist. Traditionally, dolmades are made by wrapping grape leaves around a flavorful filling of rice, herbs, and sometimes meat. This vegetarian version focuses on a fragrant blend of rice, fresh herbs, and spices, offering a taste of Greek culinary history that has been passed down through generations. Whether served as an appetizer or part of a larger meal, dolmades are a perfect example of how simple, fresh ingredients can come together to create a dish that is both elegant and satisfying.

Greek Stuffed Grape Leaves

Ingredients:

• 1 jar (16 oz) grape leaves, rinsed and drained
• 1 cup uncooked white rice
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• ¼ cup pine nuts, lightly toasted
• ¼ cup currants or raisins
• ¼ cup fresh parsley, chopped
• ¼ cup fresh dill, chopped
• ¼ cup fresh mint, chopped
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground allspice
• Salt and pepper to taste
• ¼ cup olive oil
• ¼ cup fresh lemon juice, plus extra for serving
• 2 cups vegetable broth

Instructions:

1. Prepare the Filling: In a large skillet, heat half of the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5-7 minutes. Add the minced garlic and cook for an additional minute.
2. Cook the Rice: Stir in the uncooked rice, pine nuts, currants, cinnamon, allspice, salt, and pepper. Cook for 2-3 minutes, stirring frequently, until the rice is lightly toasted.
3. Add Herbs: Remove the skillet from the heat and stir in the parsley, dill, and mint. Allow the mixture to cool slightly.
4. Stuff the Grape Leaves: Lay one grape leaf flat on a clean surface, shiny side down. Place about 1 teaspoon of the rice mixture in the center of the leaf. Fold the sides of the leaf over the filling, then roll from the bottom to the top, creating a small, tight roll. Repeat with the remaining grape leaves and filling.
5. Assemble the Dolmades: Line the bottom of a large pot with some grape leaves to prevent sticking. Arrange the stuffed grape leaves in the pot, seam side down, in tight rows. Continue layering until all the dolmades are in the pot.
6. Cook the Dolmades: Drizzle the remaining olive oil and lemon juice over the top of the dolmades. Pour the vegetable broth over them, just enough to cover the dolmades. Place a heatproof plate on top to keep them submerged.
7. Simmer: Bring the liquid to a gentle boil, then reduce the heat to low. Cover and simmer for 45-60 minutes, or until the rice is fully cooked and the grape leaves are tender.
8. Serve: Remove the dolmades from the pot and let them cool slightly. Serve warm or at room temperature with additional lemon wedges on the side.

Enjoy these delicious, homemade Greek Stuffed Grape Leaves as an appetizer or a light meal. They pair wonderfully with tzatziki sauce or a simple yogurt dip.

Celiac.com 06/28/2024 - Moussaka, a beloved dish in Mediterranean cuisine, has a rich history dating back centuries. Originating in the Middle East and later adopted by Greek and Turkish cultures, Moussaka has evolved into a hearty casserole loved for its layers of flavorful ingredients. Traditionally, Moussaka features a combination of spiced ground meat, layers of eggplant and potatoes, and a creamy béchamel sauce, all baked to golden perfection. However, in this gluten-free rendition of the classic recipe, we've made thoughtful adjustments to ensure that everyone can enjoy this delicious dish without compromising on taste or texture.

This gluten-free Moussaka maintains all the essence and nostalgia of the original while catering to those with gluten sensitivities. By swapping out traditional wheat-based ingredients for gluten-free alternatives, such as a gluten-free all-purpose flour blend in the béchamel sauce and ensuring that all seasonings and components are free from gluten, we've created a Moussaka that's safe and enjoyable for gluten-sensitive individuals. Whether you're a fan of Greek cuisine or simply looking for a comforting and wholesome meal, this gluten-free Moussaka is sure to delight your taste buds and become a new favorite in your recipe repertoire.

Gluten-Free Moussaka

Ingredients:

For the meat sauce:

• 1 pound ground lamb or beef
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• Olive oil for cooking
• For the eggplant layer:
• 2 medium-sized eggplants, sliced into rounds
• Salt for sprinkling

For the potato layer:

• 2 large potatoes, peeled and thinly sliced
• For the béchamel sauce:
• 4 tablespoons butter or olive oil
• ¼ cup gluten-free all-purpose flour blend
• 2 cups milk (dairy or plant-based)
• ½ teaspoon ground nutmeg
• Salt and pepper to taste
• 2 eggs, beaten
• ½ cup grated Parmesan cheese (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Start by preparing the eggplant slices. Sprinkle them with salt and let them sit for about 15-20 minutes to release excess moisture. Rinse the eggplant slices and pat them dry with paper towels.
3. Heat a bit of olive oil in a pan over medium heat. Cook the eggplant slices until they are golden brown on both sides. Set them aside on paper towels to drain excess oil.
4. In the same pan, add a little more olive oil if needed and sauté the chopped onion and garlic until they are soft and fragrant.
5. Add the ground lamb or beef to the pan and cook until browned. Drain any excess fat.
6. Stir in the diced tomatoes, tomato paste, dried oregano, dried basil, salt, and pepper. Let the mixture simmer for about 10-15 minutes until the flavors meld together. Remove from heat and set aside.
7. Meanwhile, prepare the potato layer by arranging the thinly sliced potatoes in a greased baking dish.
8. Spread the cooked meat sauce evenly over the potato layer.
9. Arrange the cooked eggplant slices on top of the meat sauce layer.
10. To make the béchamel sauce, melt the butter (or heat the olive oil) in a saucepan over medium heat. Whisk in the gluten-free all-purpose flour blend until smooth and cook for a couple of minutes to remove the raw flour taste.
11. Gradually pour in the milk while whisking constantly to prevent lumps. Cook the sauce until it thickens and coats the back of a spoon.
12. Remove the saucepan from heat and stir in the ground nutmeg, salt, pepper, beaten eggs, and grated Parmesan cheese (if using).
13. Pour the béchamel sauce evenly over the layers in the baking dish, spreading it with a spatula to cover the top completely.
14. Place the Moussaka in the preheated oven and bake for about 45-50 minutes or until the top is golden and bubbly.
15. Remove from the oven and let it cool for a few minutes before slicing and serving.

This gluten-free Moussaka is a delicious twist on the classic dish, perfect for those with gluten sensitivities or anyone looking for a flavorful and comforting meal. Enjoy!

Celiac.com 06/21/2024 - The Greek Salad, also known as Horiatiki Salad, is a timeless classic that embodies the fresh and vibrant flavors of Mediterranean cuisine. Originating in Greece, this salad has a rich history dating back centuries, with its roots in the simple and wholesome ingredients commonly found in Greek villages. Traditionally, a Greek Salad features ripe tomatoes, crisp cucumbers, red onions, Kalamata olives, and creamy feta cheese, all drizzled with extra virgin olive oil and sprinkled with herbs like oregano. It's a staple dish that reflects the sun-kissed and bountiful produce of the Mediterranean region.

In this unique rendition of the iconic Greek Salad, we've taken a mindful approach to make it completely gluten-free, ensuring that it can be enjoyed by individuals with gluten sensitivities or those following a gluten-free lifestyle. Every ingredient in this recipe has been carefully selected to be free from gluten, including the feta cheese, olives, and the homemade dressing. By making these simple adjustments, we've preserved the authentic flavors of the Greek Salad while making it accessible to a wider range of dietary needs.

This gluten-free Greek Salad is not just a dish; it's a celebration of Mediterranean flavors and a testament to the versatility of gluten-free cooking. Whether you're hosting a summer barbecue, craving a light and refreshing meal, or simply indulging in the joys of Greek cuisine, this salad promises to delight your taste buds and transport you to the sun-drenched shores of Greece with every bite.

Ingredients:

• 2 large tomatoes, diced
• 1 cucumber, diced
• 1 red bell pepper, diced
• ½ red onion, thinly sliced
• ½ cup Kalamata olives, pitted and halved
• ½ cup crumbled feta cheese or a thick slice of feta (make sure it's gluten-free)
• ¼ cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and black pepper to taste
• Fresh parsley or basil leaves for garnish (optional)

Instructions:

1. In a large salad bowl, combine the diced tomatoes, cucumber, red bell pepper, and thinly sliced red onion.
2. Add the halved Kalamata olives and crumbled feta cheese to the bowl.
3. In a separate small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, salt, and black pepper until well combined.
4. Pour the dressing over the salad ingredients in the bowl and toss gently to coat everything evenly.
5. Let the salad sit for about 10-15 minutes to allow the flavors to meld together.
6. Just before serving, garnish the salad with fresh parsley or basil leaves if desired.
7. Serve the gluten-free Greek Salad as a refreshing and flavorful side dish or as a light main course. 

This gluten-free Greek Salad recipe showcases the vibrant colors and flavors of the Mediterranean, perfect for anyone following a gluten-free diet or looking for a delicious and healthy salad option.

Celiac.com 09/20/2023 - A bit of chicken stock in the pan is the secret to exceptional flavor and texture in these crispy, yet tender, lemony Greek-style roasted potatoes. Russet or Yukon golds are best, but halved small new potatoes work fine. Fluffy, crispy lemon- and broth-infused, they go great with Greek favorites, like seafood or lamb.

Makes 4 to 6 servings

Ingredients:

• 3 pounds baking potatoes, peeled and cut into 1½-inch cubes
• ½ cup olive oil
• 4 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1½ teaspoons dried oregano, crumbled
• 1 teaspoon salt
• Freshly ground black pepper
• ½ cup chicken stock
• ⅓ cup freshly squeezed lemon juice
• 2-3 tablespoons chopped fresh oregano

Directions:
Heat oven to 400°F.

Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over them. Add the garlic, dried oregano, paprika, salt and pepper to taste and toss to coat well with oil.

Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. 

Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through. 

Finish potatoes under the broiler for a few minutes for a golden brown and slightly crisp outside. 

Sprinkle with the fresh oregano and serve hot.
 

Celiac.com 01/04/2023 - This rack of lamb is a thing of joy and a culinary delight. The pistachio and mustard crust gives a memorably delicious flavor and texture to the lamb. Though it seems pricey at first blush, because rack of lamb comes fully trimmed, you get all flavor and almost no waste. This can make it a pretty good value, plus there's the great visual in the presentation, which never fails to please. If you want to go big on a special day, this rack of lamb is a home run. 

Ingredients

• 2 racks of lamb, trimmed
• 1 teaspoon herbs de Provence
• salt and ground black pepper to taste
• 1 tablespoon vegetable oil
• ⅔ cup chopped pistachio nuts
• 2 tablespoons dry gluten-free bread crumbs or panko
• 1 tablespoon melted butter
• 1 teaspoon olive oil
• salt and ground black pepper to taste
• 3 tablespoons Dijon mustard

Directions
Heat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Generously season each rack of lamb with herbs de Provence, salt, and black pepper.

Heat oil in a large skillet over high heat. Place lamb in skillet and cook, browning on all sides, 6 to 8 minutes.

Transfer lamb to a foil-lined baking sheet; set aside.

Stir pistachios, bread crumbs, butter, olive oil, and a pinch of salt and black pepper in a bowl. Spread mustard on the fat-side of each rack of lamb.

Pat pistachio mixture on top of mustard. Bake in the preheated oven until the crust is golden and lamb is pink in the center, 20 to 25 minutes.

Transfer to a plate and let rest 10 minutes before slicing.

Celiac.com 10/26/2022 - The Greeks know a thing or two about good food and grilled meat. Souvlaki is Greek-style marinated meat on a stick. These delicious gluten-free Greek-style grilled chicken kebabs are easy to make, and sure to please your hungriest eaters.

Ingredients:

Kebabs:

• ¼ cup olive oil
• 2 cloves garlic, minced
• 2 tablespoons lemon juice 
• 1 teaspoon dried oregano
• ½ teaspoon salt
• 1 ½ pounds skinless, boneless chicken breast halves - cut into bite-sized pieces 
• 6 wooden skewers, or as needed

Tzatziki Sauce:

• 1 (6 ounce) container plain Greek-style yogurt
• ½ cucumber - peeled, seeded, and grated
• 1 tablespoon olive oil
• 2 teaspoons white vinegar
• 1 clove garlic, minced
• 1 pinch salt

Directions:
For the kebabs: Combine olive oil, garlic, lemon juice, oregano, and salt in a large resealable bag. 

Add chicken, coat with the marinade, squeeze out excess air and seal the bag; marinate in the refrigerator for 2 hours.

For the tzatziki sauce: Mix yogurt, cucumber, olive oil, vinegar, garlic, and salt together in a bowl. 

Refrigerate sauce for flavors to blend, 1 to 2 hours.

Soak wooden skewers in a bowl of cold water for about 15 minutes. 

Heat an outdoor grill for medium-high heat and lightly oil the grate.

Remove chicken from marinade and thread onto the soaked skewers. Discard unused marinade.

Cook the skewers on the preheated grill, turning frequently until browned on all sides and chicken is no longer pink in the center, about 7 to 8 minutes per side. 

Serve with tzatziki sauce.

Celiac.com 05/10/2017 - Leave it to the Greeks to combine the deliciousness of both chicken and lemon into a rich, amazing soup. Here is a version that is both gluten-free and sure to please.

Ingredients: 


• 8 cups chicken broth
• 1 cup diced, cooked chicken meat
• 8 egg yolks
• ½ cup gluten-free chicken soup base or broth
• ½ cup fresh lemon juice
• ½ cup carrots, shredded
• ½ cup onion, chopped
• ½ cup celery, chopped
• ¼ cup butter
• ¼ cup potato starch (as rue, to thicken)
• ½ teaspoon ground white pepper
• 1 cup cooked white rice
• 16 slices lemon
• fresh cilantro sprigs, as desired.

Directions:
In a large pot, combine the chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper.

Bring to a boil, then simmer for 15-20 minutes.

Mix the butter and the potato starch into a rue, and slowly add it to the soup mixture.

Simmer 10 minutes more, stirring frequently.

Beat the egg yolks in a mixing bowl.

Slowly stir a little hot soup into the egg yolks.

Return the entire egg mixture to the soup pot, and heat a few more minutes.

Stir in the chicken meat and rice.

Ladle hot soup into bowls and garnish with lemon slices, and cilantro, as desired.

Ingredients:

• 6 boneless, skinless chicken breast halves
• 2 tablespoons olive oil
• 1½ cups water
• ½ cup black, green or Kalamata olives, pitted and sliced
• 1 cube gluten-free chicken bouillon, crumbled
• 3 tablespoons potato flour, divided
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ pound feta cheese, crumbled
• 1 tablespoon fresh lemon juice
• 1 teaspoon dried or ¼ cup fresh oregano
• 2 cups loosely packed torn fresh spinach leaves
• ½ cup torn fresh sweet basil leaves
• 3 small ripe tomatoes, chopped
• ½ cup fresh chives, as garish

Directions:
On large plate, combine 1 tablespoon potato flour, salt, and pepper. Set aside. In a small bowl, combine cheese, lemon juice, and oregano. Set aside.

With a meat mallet, pound each chicken breast to about ½ inch thick.

Spread cheese mixture on each chicken breast, leaving ½ inch border.

Fold chicken breasts in half, securing each with a toothpick.

Coat chicken breasts with potato flour mixture.

In large skillet, heat oil over medium heat.

Cook chicken breasts for 1 to 2 minutes on each side, until golden.

In a small bowl, whisk together 1½ cups water, chicken bouillon cube, and remaining potato flour; pour over chicken breasts in pan.

Add spinach and tomatoes to skillet, and bring to boil.

Cover, reduce heat to low, and simmer about 8 to 10 minutes, or until chicken is no longer pink inside.

Pull and discard toothpicks, and garnish with olives and fresh chives before serving. Some folks like flat parsley, but I prefer chives.

This article originally appeared in the Autumn 2003 edition of Celiac.com's Journal of Gluten-Sensitivity.

Celiac.com 09/18/2014 - Right now, it is considered the “in” thing to be on a low carbohydrate diet.  Dr. Atkins has become a household word.  Try this great low carb recipe for your gluten-free and low carb diet.

Dairy-free:  Omit the cheese.
Vegetarian:  Substitute crumbled gluten-free veggie burgers for the lamb.
Vegan:  Substitute crumbled gluten-free veggie burgers for the lamb.  Omit the cheese.

Ingredients:

• 3 green onions, sliced
• 2 cloves garlic, minced
• 1 Tablespoon olive oil
• ¾ lb. ground lamb
• 2 teaspoons oregano
• ½ teaspoon cumin
• ½ teaspoon dill
• ½ teaspoon mint
• ¼ teaspoon pepper
• 2 Tablespoons parsley, chopped
• 1 tomato, minced
• 3 Tablespoons low-salt feta cheese, crumbled
• 2 teaspoons lemon juice

Directions:
In a small pan, sauté onions and garlic in oil over medium heat until tender but not browned; transfer to a medium bowl.  Add remaining ingredients to bowl and mix well.  Form into 4 patties.  Grill or broil patties about 4 minutes per side or until cooked through.  Serves 4.

Calories: 305; Total fat: 25g; Saturated fat: 10.1g; Cholesterol: 68.1mg; Sodium: 135.6mg; Carbohydrates: 4.4g; Fiber: 0.7g; Sugar: 1.1g; Protein: 15.7

This recipe for Mediterranean-style lemon chicken uses garlic, herbs, and most importantly, lemons to deliver a delicious flavorful chicken dish that is naturally gluten-free, and which will bring joy to your table. It pairs nicely with risotto and white wine.

Ingredients:

• 4 boneless chicken breasts, skin on (6 to 8 ounces each)
• ⅓ cup quality olive oil
• 1whole head garlic, minced (about 10 cloves)
• ½ cup dry white wine
• 3 lemons, separated (2 for zest and juice, and 1 for cooking)
• 1 tablespoon grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon fresh oregano, or 2 teaspoons dried
• 1 teaspoon minced fresh thyme
• 1 bay leaf
• Kosher salt and freshly ground black pepper

Directions:
Heat the oven to 400 degrees F.

Warm the olive oil in a small saucepan over medium-low heat, add the garlic and bay leaf, and cook for just 1 minute but don't allow the garlic to turn brown. Don't let the oil get too hot, just warm enough to cook the garlic a bit, and release the flavors of the bay leaf.

Remove the pan from the heat, add the oregano, thyme, and 1 teaspoon salt, then the white wine, lemon zest, lemon juice, and pour into a 9 by 12-inch baking dish, preferably glass.

Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck them in among the pieces of chicken.

Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes until nicely brown.

Remove the pan from the broiler, cover the pan tightly with aluminum foil and allow to rest for 10 minutes or so. After 10 minutes, remove the bay leaf and discard. Sprinkle with salt and serve hot with the pan juices. Serve with risotto and fresh vegetables for a delicious gluten-free meal.

This recipe comes to us from “Fiddle-Faddle” in the Open Original Shared Link.

Gluten-Free Meatball Ingredients:
¾ pound ground lamb
¾ pound ground beef or veal
1 small yellow onion, minced
1 handful flat leaf parsley, chopped
Salt and pepper
1 tablespoon butter
1 tablespoon extra virgin olive oil
1 cup dry white wine
½ lemon

Gluten-Free Meatball Directions:
Preheat a medium skillet over medium high heat. Combine meats, onion, parsley, salt, and pepper. Add butter and oil to pan and begin rolling small, bite-size balls, and adding balls to pan as you roll them. Cook balls 10 to 12 minutes, shaking pan occasionally to brown equally on all sides.

Deglaze pan with wine and allow wine to reduce by half, 1 or 2 minutes. Remove pan from heat and squeeze the juice of ½ lemon over the meatballs. Serve in a bowl.

Yield: 4 servings

Its fabulous on rice or pasta.