Celiac.com 09/11/2024 - Lebanese Tabbouleh is a beloved dish that showcases the vibrant flavors of the Mediterranean diet. Traditionally made with bulgur wheat, this parsley-rich salad has been a staple in Middle Eastern cuisine for centuries, often served as part of a mezze spread. Originating from the mountains of Lebanon and Syria, tabbouleh has evolved into a symbol of Lebanese culinary heritage.

This gluten-free take on the traditional Lebanese tabbouleh swaps the bulgur wheat for quinoa, maintaining the fresh, vibrant flavors of the classic dish while making it suitable for those with gluten sensitivities. Tabbouleh is a cornerstone of Lebanese cuisine, known for its refreshing combination of herbs, vegetables, and a light, zesty dressing, making it a perfect dish for warm weather or as part of a mezze spread.

Ingredients:

• ½ cup gluten-free quinoa (or use more traditional millet if preferred)
• 2 cups fresh parsley, finely chopped
• ½ cup fresh mint, finely chopped
• 2 medium tomatoes, finely diced
• 1 small cucumber, finely diced
• 3 green onions, finely chopped
• ¼ cup fresh lemon juice (about 1-2 lemons)
• ¼ cup extra virgin olive oil
• Salt and pepper to taste

Instructions:

1. Cook the Quinoa: Rinse the quinoa thoroughly under cold water. In a medium saucepan, bring 1 cup of water to a boil. Add the quinoa, reduce the heat to low, cover, and let it simmer for 15 minutes or until the water is absorbed and the quinoa is tender. Remove from heat, fluff with a fork, and allow it to cool completely.
2. Prepare the Vegetables: While the quinoa is cooling, finely chop the parsley, mint, tomatoes, cucumber, and green onions. The herbs should be finely minced to blend well with the other ingredients.
3. Mix the Salad: In a large bowl, combine the cooled quinoa, parsley, mint, tomatoes, cucumber, and green onions. Toss gently to mix the ingredients evenly.
4. Dress the Salad: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour the dressing over the salad and toss to coat everything thoroughly.
5. Chill and Serve: For the best flavor, let the tabbouleh sit in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve chilled as a side dish or a light main course.

Enjoy this gluten-free version of Lebanese Tabbouleh!

Celiac.com 11/24/2023 - Bursting with the warm and robust flavors of chickpeas in a tantalizing blend of spices, this gluten-free rendition of the classic Chana Masala is a celebration of both taste and dietary inclusivity. Chickpeas are simmered in a fragrant tomato-based sauce infused with ginger, garlic, and an array of spices, create a hearty and satisfying experience for your palate. Whether you're adhering to a gluten-free lifestyle or simply craving a comforting bowl of Indian goodness, this Gluten-Free Chana Masala is an invitation to relish the joy of authentic flavors.

Ingredients:

• 4 servings
• 1 large red onion; plus more thinly sliced for serving, as desired
• 2 plum tomatoes
• 2 15-ounce cans chickpeas (do not drain)
• 3 tablespoon vegetable oil
• 1 teaspoon cumin seeds
• 6 garlic cloves, finely grated
• 1 1" piece ginger, peeled, finely grated
• 2 teaspoon gluten-free garam masala
• 2 teaspoon Diamond Crystal or 1¼ teaspoon Morton kosher salt
• 1 teaspoon ground coriander
• ½ teaspoon amchur (dry mango powder)
• ½ teaspoon ground gluten-free turmeric
• ½ teaspoon Kashmiri or other red chile powder
• ⅛ teaspoon ground cinnamon
• Juice of ½ lime
• ¼ cup chopped cilantro, plus leaves with tender stems for serving
• 2 tablespoon unsalted butter 
• Steamed rice, gluten-free naan, or crusty gluten-free bread

Step 1
Grate 1 large red onion on the large holes of a box grater; set aside. Cut ends off 2 plum tomatoes and grate flesh down to skins; discard skins. Set aside separately.

Step 2
Bring two 15-oz. cans chickpeas with their liquid to a boil in a medium saucepan; cook, stirring occasionally, until chickpeas swell slightly and are a bit lighter in color, 10–15 minutes. Remove from heat.

Step 3
Meanwhile, heat 3 tablespoon vegetable oil in a large skillet over medium. Cook 1 teaspoon cumin seeds, swirling pan, until seeds start to pop and sputter, 10–20 seconds. Add 6 garlic cloves, finely grated, one 1" piece ginger, peeled, finely grated, and reserved grated red onion. Cook, stirring often, until most of the water has evaporated, 7–9 minutes.

Step 4
Add reserved grated tomatoes to skillet and cook, stirring, 1 minute. Add 2 teaspoon garam masala, 2 teaspoon Diamond Crystal or 1¼ teaspoon Morton kosher salt, 1 teaspoon ground coriander, ½ teaspoon amchur (dry mango powder), ½ teaspoon ground turmeric, ½ teaspoon Kashmiri or other red chile powder, and ⅛ teaspoon ground cinnamon. Cook, stirring, until fragrant and color deepens slightly, about 2 minutes.

Step 5
Add chickpeas with their liquid to pan, reduce heat, and simmer, stirring often, until mixture thickens and takes on a slightly shiny appearance as the oils start to separate, 10–15 minutes. Stir juice of ½ lime, ¼ cup chopped cilantro, and 2 tablespoon unsalted butter into chana masala.

Step 6
Divide chana masala among bowls and top with cilantro leaves with tender stems and sliced red onion, as desired. Serve with steamed rice, naan, or crusty gluten-free bread.

Celiac.com 12/06/2022 - These easy rosemary ranch chicken kebabs are tasty, tender, and guaranteed to please even choosy eaters. This chicken is seasoned with salt, rosemary and spices, then marinated in ranch dressing, olive oil, and gluten-free Worcestershire sauce. 

Ingredients:

• 5 skinless, boneless chicken breast halves - cut into 1 inch cubes 
• ½ cup olive oil
• ½ cup ranch dressing
• 3 tablespoons gluten-free Worcestershire sauce 
• 1 tablespoon minced fresh rosemary
• 2 teaspoons salt
• 1 teaspoon lemon juice 
• 1 teaspoon white vinegar
• ¼ teaspoon ground black pepper, or to taste
• 1 tablespoon white sugar, or to taste (Optional)

Directions:
In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. 

Let stand for 5 minutes. 

Put chicken in the bowl, and stir until well-coated with the marinade. 

Cover and refrigerate for 30 minutes.

Heat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.

Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

Celiac.com 03/03/2021 - If you're looking for an easy, tasty, nutritious dinner idea, this slow cook Mediterranean-style lemon garlic chicken is sure to do the trick. It comes together in a flash and cooks while you're busy doing you. 

Ingredients:

• 6 bone-in chicken thighs, skin on
• 2 teaspoons dried oregano
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 tablespoons butter
• ¼ cup water
• 3 tablespoons lemon juice
• 4 garlic cloves, minced
• 1 teaspoon chicken bouillon granules (gluten-free)
• 1 tablespoon minced fresh parsley
• Steamed rice or roasted potatoes & carrots

Directions
Pat chicken dry with paper towels. Combine the oregano, seasoned salt and pepper; rub over chicken. In a skillet over medium heat, brown the chicken in butter, then transfer to a 5-qt. slow cooker. 

Add water, lemon juice, garlic and bouillon to the skillet; bring to a boil, stirring to loosen browned bits. Pour over chicken.

Cover and cook on low for 5-6 hours. 

Baste chicken with cooking juices. Add parsley. Cover and cook 15-30 minutes longer or until meat juices run clear. 

Serve with steamed rice or roasted potatoes and your favorite vegetables. 

If desired, cooking juices may be thickened with corn starch and a bit of water before serving.

Celiac.com 09/11/2020 - If you're looking for a rich, creamy dessert that is also refreshing, and lower in calories, then look no further than shirkhand, a luscious, nutritious and probiotic delight. Commonly found in the Indian state of Gujarat, this silky, smooth yogurt dessert packs tremendous flavor into a simple dish, that's fit for royalty. It's sure to enchant palates, and stir the senses. 

Ingredients:

• 4 cups plain whole-milk Greek yogurt
• ½ tsp. saffron threads, divided
• 4 green cardamom pods, seeds removed, or 1 tsp. ground cardamom
• ½ cup sugar

Tools: A mortar and pestle, coffee filters, and a sieve or colander.

Directions:
Line a large sieve or colander with coffee filters or paper towels, overlapping them so they cover sides, and set inside a large bowl. 

Place yogurt in colander and let drain in refrigerator at least 8 hours and up to 12 hours; discard drained liquid in bowl. 

Finished yogurt should be very thick, and even more dense and creamy than Greek or European-style yogurt.

Crush ¼ tsp. saffron threads to a powder with a mortar and pestle; pour them into a small bowl. 

Grind the cardamom seeds until very fine.

Transfer strained yogurt to a large bowl and mix in crushed saffron, cardamom, and sugar.

At this point, the yogurt will likely turn a pale yellow color. 

Place saffron threads on top. Do not mix, so as to get the rich color contrast.

Chill at least 2 hours, and up to 8 hours, before serving.

Read more about this and other wonderful recipes at Bonappetit.com

Celiac.com 03/19/2020 - According to my old friend Hari, these potatoes "aren't really that hot, but some people (wimps) think they are!" You'll have to decide where you fit in here, because depending on how much spice you add, these can be really spicy!

Ingredients:

• 4 potatoes, diced (I like to peel, since my mom always did, but its not mandatory)
• 1 large or 2 medium-sized onions, finely chopped into half-rings
• 1-2 tablespoons black mustard seeds
• 1 tablespoon channa dal (a kind of dried lentil)
• 1-2 teaspoons urad dal (another kind of dried lentil)
• 3 - 4 dried red chilies
• Red chili powder (to taste)
• 1 teaspoon turmeric
• Salt (to taste)

Preparation:

In a large pot (with a lid), heat about 5 tablespoons of your choice of oil (canola/vegetable/corn - same heating directions as for my lemon rice).

When the oil is appropriately hot, throw in a couple of mustard seeds and after they pop, throw in the rest and cover the pot for a few seconds until they all pop without burning them. When most or all have popped, it is time to add the dals and dried chilies. 

Sauté until the dals and chilies turn golden brown, at which point the chopped onions go in. Sauté until the onions turn golden brownish (add a little more oil, if necessary). Throw in the diced potatoes, turn the mixture over a couple of times and ad about three-quarters to a cup of water, then add the turmeric, chili powder & salt.

Cook the potatoes down over medium-low heat (between 4 & 5 on my stove) keeping the pot covered and stirring about every 7 minutes. I usually turn the stove off after 21 minutes and let potatoes cook down a tad further using the residual heat. They should be cooked thoroughly but, ideally, should still be recognizable as chunks of the tuber we love and cherish!

Serve with Hari's Lemon rice.

Here is the video recipe:

Celiac.com 05/04/2019 - Looking for a delicious, nutritious, naturally gluten-free dessert that is ready in minutes? Look no further. These grilled peaches will turn delicious peaches into a more delicious peach delight in just minutes. If your peaches are already nice and sweet, then skip the syrup, or use just a bit. Yes, we've done peach recipes before, but the this trio of grilled peaches, mascarpone cream and fresh mint helps to take this version to a whole new level of tasty. 

Ingredients:

• 2 large ripe fresh peaches, halved and pitted 
• 2 tablespoons avocado or olive oil 
• 1½ tablespoons pure maple syrup, divided 
• 3 tablespoons plain whole-milk Greek yogurt 
• 2 tablespoons mascarpone cheese, at room temperature 
• Leaves from 1-2 sprigs of fresh mint
• 1½ teaspoons vanilla

Directions:
Oil the grill grates and heat grill to medium-high (400°F to 450°F). 

Make sure the grill is good and hot.

Brush both sides of peach halves with avocado oil. Olive oil works fine, but avocado oil handles heat better, and has a milder flavor.

Grill peach halves cut side down, uncovered, for about a minute, until grill marks appear. 

Flip peaches, brush 1 teaspoon of the maple syrup on cut side of each peach half, and grill about 1 more minute until tender.

In a small mixing bowl, blend together yogurt, vanilla mascarpone, and remaining ½ tablespoon maple syrup.

Top warm peaches with mascarpone mixture and mint leaves, and serve.

Celiac.com 01/05/2019 - A good lentil soup or stew recipe can be a potent weapon in your cooking arsenal. Easy to make, delicious, and perfectly hearty for a chilly day, this lentil recipe marries green or brown lentils with onions, celery, potatoes and tomatoes with coriander, cumin and turmeric to make a delicious stew that is sure to please. Alone or over rice, this lentil stew will have them coming back for more.

Ingredients:

• 1½ cups dried green or brown lentils
• 1 large rib celery
• 1 medium carrot
• 1 medium yellow onion
• 1 large russet potato
• 1 can whole tomatoes with juice (28-ounces)
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• Dash of ground cayenne pepper 
• 2½ cups water
• Kosher salt
• Freshly ground black pepper
• 6 stems parsley
• 1 lime, for serving

Directions:
Place the dry lentils in a bowl and cover with water; let sit while you prep and start to cook the vegetables.

Clean and peel the carrot, and slice.

Dice the celery into bite-sized chunks.

Dice the onion into bite-sized chunks. 

Peel and cut the potato into bite-size chunks. 

Pour the can of tomatoes with juice into a bowl.

Coarsely chop tomatoes in the bowl.

Heat the oil in a large pot over medium-high heat. Once the oil shimmers, stir in the zucchini, if using, the celery, carrot, onion and potato. 

Cook for about 5 minutes, stirring occasionally, until the onion is soft. 

Drain the lentils, then add to the pot, along with the ground spices. 

Pour in the tomatoes and juice, and the 2½ cups of water, along with 1 teaspoon each of salt and pepper. 

Bring the mixture to a boil, cover and cook for 5 minutes.

While the stew cooks, finely chop the parsley leaves. Cut the lime into wedges.

Lower the heat to medium-low, cook for 10 to 15 minutes, stirring a few times, until all the vegetables are tender, but firm. 

Taste, and add salt and pepper, as desired.

Spoon into bowls, garnish with parsley and serve hot, with lime wedges.

Celiac.com 09/02/2017 - This light, yet hearty eggplant chickpea stew is a tasty way to a heart-healthy meal. It goes great over rice.

Ingredients:

• 2 large eggplants (about 1½ pounds each)
• 2 large onions, thinly sliced
• 1½ cups dried chickpeas, rinsed and soaked overnight and drained
• 1 28-ounce can tomatoes, drained and coarsely chopped
• 1 ounce dried Porcini mushrooms, re-hydrated
• 3 teaspoons dried oregano, crumbled
• 1 bay leaf
• 3 cups hot water
• 3 tablespoons extra virgin olive oil, divided
• 6 cloves garlic, minced
• 1 small (1-inch) cinnamon stick
• 1 teaspoon salt
• 1 teaspoon freshly ground pepper
• ⅓ cup finely chopped fresh parsley

Directions:
Heat oven to 400 degrees Fahrenheit.

Soak dried mushrooms in a bowl of hot water for 30 minutes.

Strain liquid through a sieve lined with a paper towel and set aside.

Chop the mushrooms finely.

Cut eggplants in half lengthwise. Brush the cut sides liberally with 2 tablespoons oil.

Place on a rimmed baking sheet, cut-side down, and roast until tender, about 25 minutes.

Let stand until cool enough to handle.

Cut into 1-inch cubes and transfer to a 4-quart (or larger) slow cooker.

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

Add onions and cook, stirring frequently, until softened, 3 to 6 minutes.

Add garlic, oregano, cinnamon stick, salt, pepper, bay leaf and the chopped mushrooms.

Cook and stir for 1 minute.

Add the chickpeas and the liquid reserved from the mushrooms.

Bring to a boil and cook, stirring occasionally, for about 5 minutes.

Transfer to the slow cooker and stir to combine with the eggplant.

Cover and cook until the chickpeas are very tender, about 4 hours on High or 7 to 8 hours on Low heat.

Remove cinnamon stick and bay leaf.

Stir in tomatoes and parsley.

Serve over rice as a standalone meal or as a side.

Celiac.com 09/23/2016 - Good hummus makes the perfect dish for a potluck or barbecue. Cheap and easy to make, hummus is sure to please and quick to disappear. This recipe delivers a tasty hummus that is sure to be a big hit at your next food fest.

Ingredients:

• 2 (15-1/2 oz.) cans chickpeas, aka garbanzo beans
• 3 cloves garlic, roughly chopped
• ¼ cup freshly squeezed lemon juice, from 3 lemons
• ¼ cup sesame tahini, well stirred
• ¼ teaspoon cumin
• 1 teaspoon salt
• 3 tablespoons extra virgin olive oil, plus more for drizzling
• Dash of paprika, as garnish (optional)

Directions:
Reserving the liquid from the can, strain the chick peas. Set a few chickpeas aside for garnish.

In the bowl of a food processor fitted with metal blade, combine the chickpeas, ⅓ cup reserved canning liquid, lemon juice, tahini, garlic, cumin, salt and olive oil. Process for several minutes until smooth and creamy.

The hummus should be smooth and creamy, but still hold its shape; stir in more liquid if it's too thick.

Taste and add more lemon and seasoning if desired.

Transfer mixture to a serving dish.

Use a spoon to make a shallow well in the center.

Drizzle olive oil in the well, and sprinkle with paprika.

Serve at room temperature.

Celiac.com 08/30/2016 - A good bean dip can really anchor down the snack table at a gathering. Paired with good chips and good salsa, a good bean dip will leave your guests satisfied for a very modest price. This is a good bean dip. It pairs great with your favorite slasa and gluten-free beer.

Ingredients:

• 2 (15.5 ounce) cans traditional refried beans ( I use Goya brand)
• ¼ cup extra virgin olive oil
• 1 medium yellow onion, chopped
• 5 cloves garlic, peeled and chopped into large chunks
• 1 jalapeño pepper, seeded and chopped
• ½ cup fresh chopped cilantro
• 3 tablespoons water
• 3 tablespoons fresh lime juice
• 1 tablespoon Sri Racha hot sauce
• 1 teaspoons kosher salt
• ½ teaspoon ground cumin

Directions:
Heat the olive oil over medium heat in a small saucepan.

Add the onions, garlic and jalapeño pepper and cook about ten minutes, stirring occasionally, until very soft. Do not brown.

Transfer the cooked onion mixture to a blender or food processor and add the beans, salt, cumin, lime juice, Sri Racha hot sauce, water and about half of the chopped cilantro, reserving the rest for garnish.

Blend until smooth, stopping and stirring as needed. Dip should be not too thick, not too thin.

If too thick, make dip thinner by adding a splash of lime juice or water, and blend to desired consistency.

Serve room temperature with tortilla chips and salsa.

Ingredients:

• 2 pounds bone-in chicken thighs
• ¼ cup balsamic vinegar
• ¼ cup honey
• ¼ cup olive oil
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• ½ teaspoon black pepper

Directions:
Beat balsamic vinegar, olive oil, honey, thyme, black pepper, paprika, garlic powder, onion powder, and rosemary together in a bowl until smooth.

Pour marinade into a resealable plastic bag.

Season chicken thighs with salt and black pepper; add to marinade in plastic bag.

Squeeze bag to remove air and seal.

Marinate chicken in refrigerator for 2 to 8 hours.

Heat oven to 375F (190C).

Pour chicken and marinade into a baking dish.

Bake chicken about 40 minutes, until no longer pink at the bone and the juices run clear.