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Celiac.com 02/29/2024 - This thick, creamy gluten-free potato soup is savory, delicious, and the epitome of hearty. This is not a soup for calorie counters. This is a soup for people who want a little extra something to help keep them going. It makes a great lunch on a cool winter afternoon, or a full meal at the end of a long cold workday. It takes a bit of effort, but the proof is in the flavor. Ingredients: 1 pound bacon, chopped 2 stalks celery, diced 1 onion, chopped 3 cloves garlic, minced 8 potatoes, peeled and cubed 4 cups chicken stock, or enough to cover potatoes 3 tablespoons butter ¼ cup potato starch, or corn starch 1 cup heavy cream 1 teaspoon dried tarragon 3 teaspoons chopped fresh cilantro salt and freshly ground black pepper to taste Directions: Place bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 10 minutes. Drain bacon pieces on paper towels. Drain off all but ¼ cup of the bacon grease. Cook celery and onion in the reserved bacon drippings until onion is soft and translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes. Add cubed potatoes, and toss to coat. Sauté for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender, 15 to 20 minutes. Meanwhile, melt butter in a separate skillet over medium heat. Whisk in flour. Cook, stirring constantly, 1 to 2 minutes. Whisk in heavy cream, tarragon, and cilantro. Bring cream mixture to a boil, and cook, stirring constantly, until thickened, about 5 minutes. Add cream mixture to the potato mixture; stir to combine. Transfer about ⅓ to ½ of the soup to a blender and purée. Return to the Dutch oven. Adjust seasonings to taste, and serve warm, with your favorite gluten-free bread.

Celiac.com 12/01/2023 - Tired of boring potato soup? This delicious gluten-free potato soup comes together with just a few simple ingredients. Garnish with a pat of butter, and serve with warm, crisp gluten-free bread for a winning, warming, meal. Ingredients: 6 russet potatoes, peeled and cut into ½-inch cubes 5 slices bacon, cut into ½-inch pieces 3 tablespoons butter 2 stalks celery, cut into ¼-inch slices ½ large onion, diced small 20 baby carrots, cut into ¼-inch pieces 2 teaspoons kosher salt, divided 1½ teaspoons freshly ground black pepper, divided 3 tablespoons potato starch 2 cups half-and-half 1½ cups chicken broth ¼ teaspoon dried thyme ⅛ teaspoon cayenne pepper 1 dash ground nutmeg 4 green onions, finely sliced 1 dash paprika, or to taste Directions: Place potatoes into a large pot and cover with water; bring to a boil. Cook until fork-tender, about 10 minutes. Drain. Place bacon in a large saucepan and cook over medium-high heat, turning occasionally, until crispy, about 8 minutes. Drain bacon slices on paper towels. Pour out bacon grease. Melt butter in the saucepan over medium heat, scraping the bottom of the pan with a flat-edged wooden spoon. Add celery, onion, carrots, 1 teaspoon salt, and ½ teaspoon pepper; cook and stir until tender, about 10 minutes. Sprinkle in potato starch; cook and stir for 2 minutes. Pour half-and-half and chicken broth into the saucepan. Add potatoes, 1 teaspoon salt, ½ teaspoon pepper, thyme, cayenne pepper, and nutmeg. Bring to a boil, stirring frequently. Stir in bacon pieces. Reduce heat and simmer, stirring often, until flavors combine, about 10 minutes. Ladle into serving bowls. Garnish with ½ teaspoon pepper, green onions, and paprika.

Celiac.com 09/29/2023 - If you're looking to delight and intrigue your guests, these crispy, fluffy potatoes are super tasty, and deceptively delicious, crispy and fluffy. They will have your guests try to guess what makes this simple recipe so wonderful. It's easy to prepare, and makes a great side dish to any entrée or BBQ dish. Note: Only use real egg mayonnaise to make these potatoes. Ingredients: 5 potatoes, quartered 3 tablespoons mayonnaise 2 cloves garlic, crushed 1 teaspoon dried oregano salt and pepper to taste Directions: In a small bowl, mix mayonnaise, garlic, oregano, salt , and pepper. Set aside. Bring a large pot of salted water to a boil. Add potatoes, and cook until almost done, about 10 minutes. Don't overcook otherwise the potatoes will break apart. Drain, and cool. Heat oven broiler. Line a baking tray with aluminum foil, and lightly grease the aluminum foil. Arrange potatoes in the prepared baking tray. Spoon the mayonnaise mixture over the potatoes. Broil in the preheated oven until potatoes are tender and mayonnaise mixture is lightly browned, about 10 minutes. Serve hot with your favorite entrées!

Celiac.com 09/15/2023 - If you're looking for a hearty, breakfast and lunch alternative, this brunch potato casserole recipe is super easy, and very tasty. It goes great as an entré, but also makes a great dinner side dish for beef. It makes a great main dish at breakfast, brunch or lunch, and also makes a great side to beef for diner. This recipe can be made the night before, then baked the next day, with just 10 extra minutes of cooking time. Ingredients: 4 pounds new potatoes, skinned, cut into 1-inch cubes 1 pound cheddar, grated ½ cup mayonnaise 1 cup sour cream 1 pound bacon, cooked crisp and chopped 1 onion, finely chopped ⅓ cup scallions chopped ¼ cup pickled jalapeño peppers, as desired Black pepper to taste Directions Heat the oven to 350F (175 degrees C). Place potatoes in a large pan; fill with enough water to cover and bring to a boil. Cook until potatoes are just soft. Drain and place in a large bowl. Reserving one small handful. gently stir cheese into hot potatoes without mashing them. Continue to stir every minute or so until cheese is melted. In a separate bowl, stir together sour cream, mayonnaise, bacon, and onion. Gently stir into potato-cheese mixture. Spread into a 9x13-inch baking dish. Top with remaining cheese and bake at 350 F for 50 minutes. Top with chopped scallions and jalapeños as desired.

Celiac.com 11/10/2022 - Along with soups, stews and casseroles, skillet meals are among the great one pot dishes. This kielbasa skillet recipe is a happy marriage of potatoes, Polish sausage, onions, spinach, bacon and spices. It’s an easy, sure-fire way to a hearty and nutritious dinner. Ingredients: 1 pound red potatoes (3-4 medium), cut into 1-inch pieces 3 tablespoons water 2 tablespoons brown sugar 2 tablespoons apple cider vinegar 1 tablespoon Dijon mustard 1½ teaspoons minced fresh thyme or ½ teaspoon dried thyme ¼ teaspoon pepper 1 tablespoon olive oil ½ cup chopped onion ¾ pound smoked gluten-free kielbasa or Polish sausage, cut into ¼-inch slices 4 cups fresh baby spinach 5 bacon strips, cooked and crumbled Directions: Place potatoes and water in a microwave-safe dish. Microwave, covered, on high until potatoes are tender, 3-4 minutes; drain. Meanwhile, mix brown sugar, vinegar, mustard, thyme and pepper. In a large skillet, heat oil over medium-high heat, sauté onion and kielbasa until onion is tender. Add potatoes; cook and stir until lightly browned, 3-5 minutes. Stir in brown sugar mixture; bring to a boil. Reduce heat; simmer, uncovered, 2 minutes, stirring occasionally. Stir in spinach until wilted. Stir in bacon.

Celiac.com 10/02/2018 - With fall looming just over the horizon, we’re taking moment to share our six most popular gluten-free soup recipes. These delicious gluten-free soups have satisfied thousands of hungry gluten-free eaters, and they make great go-to recipes. They will help to anchor your gluten-free eating through the cold winter months. Make extra and freeze for a quick reliable gluten-free meal at home or on the fly. Just heat it up and dig in! Celiac.com’s Six Most Popular Gluten-Free Soup Recipes are: Gluten-Free Easy Chicken Soup This gluten-free chicken soup will have you coming back for more. Perfect for a cold day, or for a day when you have a cold. Just Like Lipton's Onion Soup Mix (Gluten-free) This gluten-free version of good old Lipton’s Onion soup is one of my favorites. Make it ahead of time, and store for instant soup goodness. Works for all those recipes that call for Lipton’s soup. Great for dips, etc. Blend with yogurt for a great low-cal dip. Gluten-Free Split Pea Soup What’s cold weather without good split-pea soup? This tasty gluten-free version of traditional pea soup will have you wishing for a cloudy day. Gluten-Free Vegetable Beef Soup This hearty vegetable beef soup will help nourish you body and soul. Really Good Gluten-Free Potato Soup This rich, hearty delicious potato soup will warm your tummy and make your mouth smile. Gluten-Free Creamy Tomato Soup When you need a good, creamy gluten-free tomato soup, this recipe is your new best friend.

Celiac.com 03/24/2022 - A good casserole can save dinner and sometimes help hard working parents to save their sanity. This cheesy casserole features layers of scalloped potatoes and ham baked in a Jack and Cheddar cheese sauce. It's a quick and easy recipe that's tasty, and perfect for these still cool spring evenings. Ingredients: 1 ½ tablespoons butter ½ small yellow onion, diced 1½ tablespoons potato starch ½ cup half-and-half ¼ cup whole milk salt and ground black pepper to taste ½ teaspoon garlic powder ¼ teaspoon gluten-free Worcestershire sauce ¼ teaspoon onion powder ⅛ teaspoon paprika 2 large russet potatoes, peeled and thinly sliced ¾ cut chopped hickory smoked ham ¼ cup grated Cheddar cheese ¼ cup grated Monterey Jack cheese Directions: Heat the oven to 375 degrees F (190 degrees C). Coat the inside of a baking dish with butter. Set aside. Melt butter in a large skillet over medium heat. Add onion; cook and stir until starting to soften, 3 to 4 minutes. Sprinkle potato starch over onion and whisk together. Cook until golden brown, about 2 minutes. Stir in half-and-half and milk; whisk until thickened, 3 to 4 minutes more. Remove from heat; season sauce with salt and pepper. Add garlic powder, Worcestershire sauce, onion powder, and paprika. Place half the sliced potatoes into the baking dish; top with half the chopped ham. Sprinkle half the Cheddar cheese and half the Monterey Jack cheese on top. Pour in half the sauce from the skillet. Repeat layering the remaining potatoes, ham, cheeses, and sauce, ending with a layer of cheese and sauce. Cover dish with aluminum foil. Bake at 375 F for 40 minutes. Remove the foil and bake about 10-15 minutes more, until the cheese on top is golden and sauce is bubbling.

Celiac.com 02/26/2022 - Spring soups are a big hit with us, and this delightful marriage of fresh spring asparagus and potatoes is a tasty reminder of the simple deliciousness of Spring's bounty. Serve it with your favorite toasted gluten-free bread and a fresh green salad, and your guests are sure to burst into song, or at least leave the table with full stomachs, and smiles on their faces. Ingredients: 2 pounds asparagus, tips reserved, stalks cut into 1-inch lengths 2 tablespoons unsalted butter 3 medium leeks, white and tender green parts only, thinly sliced ½ pound Yukon Gold potatoes, peeled and cut into 1-inch chunks 2½ cups chicken stock or canned low-sodium broth 2 cups water 1 large thyme sprig 1½ cups milk 1¼ teaspoons salt ¼ teaspoon freshly ground white pepper Chive Oil, for serving Directions: In a saucepan of boiling salted water, blanch the asparagus tips until crisp-tender, about 1 minute. Drain the asparagus tips in a colander and refresh under cold water. Pat dry, halve the tips lengthwise and set aside. Melt the butter in a large saucepan. Add the leeks and cook over moderate heat, stirring, until softened, about 5 minutes. Add the asparagus stalks, potatoes, stock, water and thyme and bring to a boil. Reduce the heat to low, cover and simmer until the potatoes are tender, about 15 minutes. Discard the thyme sprig. Working in batches, puree the soup in a blender, then transfer to a large bowl. Stir in the milk, salt and white pepper. Let the soup cool to room temperature, then refrigerate until chilled, at least 4 hours or overnight. Ladle the soup into chilled bowls and drizzle with Chive Oil. Garnish with the asparagus tips and serve. Refrigerate for up to two days.

Celiac.com 11/18/2021 - One of the easy gluten-free cooking secrets for potatoes au gratin is that you don't really need the flour usually found in the recipe to make a delicious version. This potatoey, cheesy marriage of nine simple ingredients, plus salt and pepper, delivers exquisite flavor and is sure to have guests asking for seconds. Here's the lowdown. Ingredients: 2 pounds russet potatoes, peeled and cut into ⅛-inch-thick slices 1½ cups heavy cream 1¼ cup grated Gruyere cheese, plus more for broiling ½ cup grated Parmesan, plus more for broiling ½ tablespoon butter 1½ teaspoons potato starch 2 bay leaves 3 garlic cloves, chopped ½ teaspoon onion powder Kosher salt and freshly ground black pepper Directions: Heat the oven to 350 degrees F. Place washed and sliced potatoes into a large bowl. In a saucepan, heat the cream with the bay leaves, garlic, and some salt and pepper. While the cream heats up, grease a casserole dish with the butter. Use a fork or slotted spoon to remove the bay leaves and thyme. Whisk the potato starch into the cream. Pour the heated cream into a large bowl with the potato slices. Mix gently until potatoes are coated. Add Gruyere and Parmesan to the potatoes. Season with a little bit of salt and pepper. Toss gently to mix. Spoon a little bit of cream into the bottom of the casserole dish. Use slotted spoon to add the potatoes. Level out the potatoes for uniform cooking time. Pour the remaining cream over the top of the potatoes. Top with remaining Parmesan and Gruyere. Cover the dish with aluminum foil, but leave one corner open for steam to escape. Bake for 25-30 minutes until potatoes are bubbling and tender. Finish under the broiler and broil on high until the top is browned, about 2 minutes. Serve hot.

Celiac.com 09/27/2021 - We get a lot of questions about which products and brands are gluten-free. We especially get a lot of questions about chips and snacks. In this case, Pringles. Pringles are a popular brand of potato crisp manufactured by Kellogg’s, and they are available in a huge variety of flavors. Are Pringles gluten-free and safe for people with celiac disease? The short answer is no. Pringles are not considered gluten-free, and are not recommended for people with celiac disease. Pringles are not labeled gluten-free. Nearly all flavors of Pringles are made with wheat starch. Technically, the FDA permits wheat starch in foods labeled gluten-free, provided that the wheat starch is specially processed to remove gluten to below 20 ppm. However, wheat starch that is not explicitly labeled as being gluten-removed to below 20 ppm gluten, is not considered gluten-free. Also, and this is crucial, Pringles does list wheat as an allergen on its labels. For these reasons, Pringles are not considered gluten-free, and are not recommended for people with celiac disease.

Celiac.com 06/25/2019 - Just in time for summer, here are ten of America's top gluten-free potato chip brands. True, potatoes are naturally gluten-free, and so are potato chips, unless they've got added gluten ingredients. However, many brands do not label their chips as gluten-free, and many of these chips may be made on shared equipment. That's not necessarily a big deal, but some people like to play it safe. These brands go the extra mile to make sure their chips are labeled "Gluten-Free," which means that you can breath extra easy about serving them to people with celiac disease. Do you have a favorite chip that's not on this list? Let us know in the comment section. Top Gluten-Free Potato Chip Brands Include: 365 Everyday Value Classic Potato Chips Organic Black Pepper & Sea Salt Potato Chips Organic Sea Salt Potato Chips Rippled Sea Salt Potato Chips Covered Bridge Potato Chips Irresistible Old Fashioned Potato Chips Sea Salt Flavour Red & White Potato Chips Sea Salt & Cracked Pepper Russet Potato Chips Sea Salt Russet Potato Chips Thick Cut Sea Salt Russet Potato Chips Good Health Avocado Oil - Bbq Kettle Chips Avocado Oil - Jalapeno Kettle Chips Avocado Oil - Lime Ranch Kettle Chips Avocado Oil - Sea Salt Kettle Chips Avocado Oil Ridge Cut Buffalo & Cool Blue Ranch Kettle Style Chips Avocado Oil Ridge Cut Creamy French Onion Kettle Style Chips Avocado Oil Ridge Cut Jalapeno Cheddar Jack Kettle Style Chips Avocado Oil Ridge Cut Sea Salt Kettle Style Chips Baked Puffs Variety Kettle Brand Almond Oil Potato Chips Fiery Thai Almond Oil Potato Chips Wood Smoked Sea Salt Avocado Oil Potato Chips Chili Lime Avocado Oil Potato Chips Hawaiian Barbeque Avocado Oil Potato Chips Himalayan Sea Salt Krinkle Cut Potato Chips Buffalo Bleu Krinkle Cut Potato Chips Carolina Bbq Krinkle Cut Potato Chips Classic Bbq Krinkle Cut Potato Chips Dill Pickle Krinkle Cut Potato Chips Salt & Fresh Ground Pepper Krinkle Cut Potato Chips Sea Salt Krinkle Cut Potato Chips Sea Salt Kirkland Signature Krinkle Cut Potato Chips Southern Bbq Krinkle Cut Potato Chips Wasabi Ranch Krinkle Cut Potato Chips Wasabi Ranch Organic Baked Potato Chips Sea Salt Organic Potato Chips Pepperoncini Organic Potato Chips Sea Salt & Vinegar Organic Potato Chips Sea Salt Organic Potato Chips Sour Cream And Onion Organic Sweet Potato Chips Sea Salt Potato Chips Backyard Bbq Potato Chips Bourbon Bbq Potato Chips Bourbon Bbq Potato Chips Cheddar Beer Potato Chips Classic Caesar Potato Chips Korean Barbeque Potato Chips Lightly Salted Potato Chips Low Sodium Potato Chips Maple Bacon Potato Chips Moscow Mule Potato Chips New York Cheddar Potato Chips Pepperoncini Potato Chips Red Curry Potato Chips Roasted Garlic Potato Chips Sea Salt & Crushed Black Peppercorns Potato Chips Sea Salt & Vinegar Potato Chips Sea Salt Potato Chips Sour Cream & Onion Potato Chips Yogurt & Green Onion Real Sliced Potato Chips Cheddar & Roasted Tomato Real Sliced Potato Chips Hickory Honey Bbq Real Sliced Potato Chips Olive Oil Real Sliced Potato Chips Sea Salt & Vinegar Real Sliced Potato Chips Sea Salt Real Sliced Sweet Potato Chips Sea Salt Reduced Fat Potato Chips Kk Sea Salt & Vinegar Reduced Fat Potato Chips Salt & Fresh Ground Pepper Reduced Fat Potato Chips Sea Salt Rte Jalapeno Popcorn Rte Maple Bacon Popcorn Rte Salt & Pepper Popcorn Rte Sea Salt Popcorn Rte Sriracha Popcorn Rte White Cheddar Popcorn Snyde Uprooted Vegetable Chips Sweet Potatoes Beets And Parsnips Sea Salt Uprooted Vegetable Chips Sweet Potatoes Chipotle Honey Uprooted Vegetable Chips Sweet Potatoes Sea Salt Uprooted Vegetable Chips Sweet Potatoes Sweet Potato Pie LUKE`S Luke's Organic Kettle Style Barbecue Potato Chips Luke`s Organic Kettle Style Cheddar And Sour Cream Potato Chips Luke`s Organic Kettle Style Sea Salt And Vinegar Potato Chips Luke`s Organic Kettle Style Sea Salt Potato Chips Luke`s Organic Potato Chips Bbq Can Luke`s Organic Potato Chips Salted Luke`s Organic Potato Chips Sour Cream & Onion Can Luke`s Organic Potato Chips Wavy Luke`s Organic Potato Chips One Potato Two Potato Bar-B-Que Kettle Chips Classic Sea Salt Kettle Chips Hawaiian Bbq Kettle Chips Kettle Potato Chips W/ Hawaiian Bbq Kettle Potato Chips W/ Mexicali Salsa Kettle Potato Chips W/ Naked Sea Salt Kick`N Buffalo Ranch Kettle Chips Naked Sea Salt Kettle Potato Chips Ny Kosher Dill Kettle Potato Chips Pacific Rim Organic Kettle Chips Plain Jaynes Sweet Potato Chips Root Fusion Root Vegetable Chips Savannah Sweet Onion Kettle Potato Chips Seaside Salt `N Vinegar Kettle Potato Chips Sgt. 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Celiac.com 03/24/2021 - If you're looking for an easy, nutritious soup that cooks quick and delivers on flavor, then this ham, bean and potato soup is just the ticket. This recipe offers a delightful combination of vegetables, chicken broth, potatoes, beans and, of course, ham. From prep to table, the whole thing comes together in under an hour. Ingredients: ¾ pound fully cooked ham, cubed 1 medium onion, chopped 2 garlic cloves, minced 2 tablespoons butter 2 cans (15-½ ounces each) great northern beans, rinsed and drained 3 cups chicken broth 2 cups water 1 cup diced peeled potatoes ¾ cup diced carrots ¾ cup diced celery ¼ teaspoon pepper ½ cup frozen peas 2 tablespoons minced fresh parsley Directions: In a large saucepan, sauté the ham, onion and garlic in butter until onion is tender. Add the next seven ingredients; cover and simmer until vegetables are tender, about 30 minutes. Add peas and cook about 5 minutes longer, until heated through. Stir in parsley. Serve with toasted gluten-free bread.

Celiac.com 10/22/2020 - If you're looking for some comfort food with a burst of summer flavor, this potato salad with bacon and eggs is a surefire hit. The bacon brings the salty crunch and the celery, while the ripe tomatoes deliver a burst of summer in every bite. Ingredients: 3 medium russet potatoes (about 2 pounds), peeled, cut into 1" pieces 1 tablespoon plus ½ tsp. kosher salt 2 large eggs 4 slices bacon ½ cup mayonnaise ¼ cup sour cream 1 tablespoon Dijon mustard ½ tablespoon yellow mustard 2 teaspoons chopped fresh dill ½ tablespoon garlic powder ½ tablespoon freshly ground black pepper 1 cup halved fresh cherry or grape tomatoes ½ cup celery (optional) Directions: Meanwhile, cook eggs in a large saucepan of boiling water 8 minutes. Drain eggs, and transfer to a bowl of ice water and cool. Once eggs are cool, drain, peel, and quarter them. Place potatoes in a large pot and cover with water to 2 inches above potatoes. Add 2 tablespoons salt and bring to a boil. Reduce heat and simmer until potatoes are just tender, about 15 minutes. Drain, and cool slightly. You'll want them warm when you dress them, to help soak up the dressing. Cook bacon on a cookie sheet in the oven, at 375 degrees F, until brown and crisp, about 15 minutes. Transfer bacon to paper towels to drain and let cool slightly. Tear into 1" pieces. Reserve 2 tablespoon bacon fat in pan. Whisk mayonnaise, sour cream, dill, mustard, garlic powder, pepper, celery (if desired), and remaining ½ teaspoon salt in a large bowl. Add potatoes, eggs, tomatoes, olives, half of bacon, and reserved bacon fat and fold gently until combined and completely coated. Transfer potato salad to a serving bowl, top with remaining bacon, and serve.

Celiac.com 05/28/2020 - Many of us sheltering at home during the Covid-19 pandemic are looking for a tasty, easy-to-make recipe that will help put a smile on our faces as it nourishes our souls. Having leftovers that are equally delicious is another bonus. This recipe for homemade Italian soup from Gennaro Contraldo over at Jamie Oliver's channel on YouTube really delivers the goods. Ingredients: 1 tablespoon olive oil 3-4 ounces of pancetta, diced Two medium carrots, diced 2 stalks of celery, diced 2 large potatoes ⅓-½ cups parsley stalks, chopped 1-2 old parmesan cheese rinds, diced 10 fresh small tomatoes, halved 2 quarts of water 1 cube of gluten-free chicken stock Optional: Handful of basil leaves ½ cup pine nuts 1 tablespoon of olive oil, more as needed Directions: Heat olive oil in a large pot to medium heat. Brown the pancetta in the pan. Add carrots, celery and onions, and sauté until onion softens a bit. Pull off heat for a moment, and add one quart of water, stir well, and return to heat. Stir in tomatoes and parsley. Since I didn't have any basil or pine nuts, I simmered until the vegetables were tender, seasoned to taste, and served. If you happen to have basil and pine nuts, then follow Gennaro's directions for the lovely pesto that makes a delicious addition to this already tasty soup.

Celiac.com 04/16/2020 - Colcannon is a common dish in Ireland, where is said to have fortune-telling properties. According to Wikipedia, "Colcannon is most commonly made with only four ingredients: potatoes, butter, milk and kale. Irish historian Patrick Weston Joyce defined it as "potatoes mashed with butter and milk, with chopped up cabbage and pot herbs". It can contain other ingredients such as scallions (spring onions), leeks, Laverbread, onions and chives. Some recipes substitute cabbage for kale." This recipe comes to us via Food Wishes, one of our favorite sources for good food. Chef John's colcannon is a delightful marriage of kale and leeks with rich, buttery mashed potatoes. And it's also gluten-free. Enjoy! Video of Colcannon Preparation: Ingredients: 3 large russet potatoes, peeled and quartered 2 tablespoons butter at room temperature 4 ounces kale, trimmed and chopped 1 leek, light parts only, rinsed and chopped 1 bunch green onions, chopped, white and green parts separated 2 tablespoons butter at room temperature ¼ cup heavy whipping cream 2 tablespoons butter, for serving ¼ cup green onions to garnish salt and ground black pepper to taste Directions: Boil potatoes in a large pot of salted water until tender, about 10 minutes. Drain and transfer potatoes to a large bowl. Add 2 tablespoons butter and lightly mash the potatoes. Boil kale and leeks in a large pot of water until tender, 5 to 7 minutes. Drain and transfer kale and leeks to a blender. Add white parts of the green onions, along with 2 more tablespoons butter, and blend about 1 to 3 minutes, until smooth, scraping the sides of the bowl as needed. Stir pureed kale mixture into the bowl of potatoes and continue to mash. Season with salt and black pepper to taste. Add cream and stir until desired texture. Top with 2 tablespoons butter and green parts of the green onions.

Celiac.com 08/15/2013 - Potatoes are such simple, lovely, delightful things. They can be made so many different ways, and can be used to anchor so many meals. I don't usually grill them on skewers, so that makes this recipe even more fun. These skewered potatoes make a nice complement to numerous grilled foods. They pair well with most meats and fishes, and are a nice way to round out any good grilling session. Make it more fun by getting as many small, differently colored potatoes you can and making colorful skewers. The different flavors of the various potatoes will enliven the Ingredients: 1-2 dozen small potatoes, assorted colors, quartered 2-4 cloves garlic, minced 1-2 tablespoons olive oil 1 teaspoon onion powder ½ to 1 teaspoon fresh thyme, minced 10-12 wooden skewers, soaked Kosher salt and pepper to taste Directions: Wash and dry potatoes. Place 4 or 5 potatoes on each skewer. Place 2-4 skewers each on a sheet of foil. Brush with olive oil, and minced garlic. Add Onion powder, salt, and pepper. Note: If you can't get small potatoes, cut larger ones into about one-inch chunks. Fold foil carefully, so that potatoes are enclosed, and the dull end of the skewers pokes out the end of the foil. Pinch foil around the ends. Place on grill for 20 minutes or so, until potatoes are cooked through. Remove from grill. Remove foil and serve with other meat kebabs.