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Found 14 results

  1. Celiac.com 12/10/2014 - Creamy tomato soup is a comfort food classic that goes great with a gluten-free grilled cheese sandwich. Alas, some canned versions contain wheat flour. This gluten-free tomato soup recipe delivers a rich, creamy tomato soup that will warm your body and make your stomach sing with joy. Perfect for a cold day. Ingredients: 1 (28-ounce) can whole peeled tomatoes in their juices (I use San Marzano) 2 cups chicken broth 1 tablespoon olive oil 1 tablespoon unsalted butter 1 medium sweet onion, chopped 2 bay leaves ½ teaspoon chopped fresh thyme ½ cup basil, cut to thin ribbons ½ cup heavy cream Directions: Heat oil and butter in a medium saucepan over medium heat. Once butter foams, add onion and a big pinch of salt and fresh ground pepper. Cook, stirring occasionally, until onion is completely soft and just beginning to brown, about 12-15 minutes. Add broth, tomatoes and juices to the saucepan and stir to crush up tomatoes. Add bay leaves and heat until bubbly. When soup bubbles, season with a little salt and pepper, add thyme and basil, and simmer gently until tomatoes begin to break apart, about 10 minutes, stirring occasionally. Remove from heat, discard bay leaves, and allow soup to cool slightly. Carefully purée soup in a blender until smooth. Be careful. If you don't have an immersion blender, you may have to do this in batches. I always cover the top with a towel, just to be safe. Return soup to the stove over low heat and stir in cream. Taste and adjust seasoning as desired. Serve with salad, or vegetables, and your favorite gluten-free grilled cheese sandwich for a delicious meal.
  2. My daughter, Mica, recently tried Éclair Naturals Gluten-Free Smoothing Conditioner in Creamy Coconut, which is a gluten-free hair conditioner that many celiacs will appreciate. The first thing she noticed when using it was the feeling that her hair absorbed most of the conditioner, just like a sponge, and this made rinsing it out very easy (some conditioners can be difficult to rinse out). She also loved the fact that it made her hair smell like fresh coconuts, and, after three days of using it, her straight, thin hair was much less frizzy, and felt more silky. It was also more shiny and healthy looking. Available at Rite Aid and Target.com, for more info visit their site: visit their site. Review written by Scott Adams.
  3. Celiac.com 10/15/2015 - This chicken blends creamy mushroom soup, sour cream, sherry and paprika for a risk, yet subtle flavor that is sure to please. Instructions: 6 bone-in chicken breast halves, with skin 1 (10.75 ounce) can condensed cream of mushroom soup OR about 1½ cups of Chantarell Mushroom Soup 6 ounces fresh mushrooms, cooked down, with pan liquid 1 cup sour cream ½ cup cooking sherry 2 tablespoons water 1 tablespoon paprika Directions: Heat oven to 350 degrees F. Place chicken breasts skin-side up in a large baking dish. In a medium bowl combine soup, mushrooms with liquid, sour cream and sherry. Mix well and pour over chicken. Sprinkle with paprika. Bake at 350 degrees F for about an hour or so, until chicken is cooked through and tender, and juices run clear. Adjust sauce thickness with water or corn starch, as desired or needed. Serve over rice, potatoes, or gluten-free noodles.
  4. Celiac.com 04/09/2015 - This easy delicious sauce blends butter, brandy, chives and parsley with Dijon mustard. Simply brown pork shops in a pan, then top finished chops with warm sauce for a memorable entreé. Ingredients: 4 large boneless pork chops, extra thick ½ cup chicken broth 2 tablespoons olive oil 3 tablespoons butter 3 tablespoons chopped chives 1 teaspoon fresh lime juice 3 tablespoons brandy 3 tablespoons chopped fresh Italian parsley 2½ tablespoons Dijon mustard 1 teaspoon sugar 1¼ teaspoon salt 1 teaspoon fresh coarse ground black pepper Directions: Heat oven to 350 degrees F. Sprinkle pork chops with with salt and pepper. Heat 1 tablespoon each oil and butter in large skillet. Brown chops quickly over high heat on each side. Remove skillet from heat. Transfer browned chops to oven-safe dish and cook at 350 degrees F, until no longer pink in center—about 20 minutes or so. Put the skillet back on the heat. In the pork chop skillet, add chives, lime, brandy, parsley, sugar and mustard, and whisk constantly for 15 seconds. Whisk in broth. Whisk in remaining butter and oil. Cook, stirring until sauce is smooth. Remove sauce from heat. Plate the finished pork chops and pour sauce over each one. Serve immediately. Add rice and salad for a great gluten-free meal.
  5. Celiac.com 03/17/2015 - I can hardly count the number of times I've come across a recipe that calls for condensed cream of mushroom soup. The problem, or course, is that Campbell's, and many other brands contain wheat. Now, to be fair, there are a number of brands that make a gluten-free cream of mushroom soup. Still, if you want to make it from scratch, this recipe yields a rich, delicious soup that will go great in any recipe that calls for condensed canned mushroom soup. This recipe equals to one can condensed cream of mushroom soup. Ingredients: 5 tablespoons butter 2 cups diced fresh mushrooms, about ½ pound ½ tsp. dried onion flakes 1 pinch celery seed 1 pinch garlic powder ½ cup evaporated milk ½ cup whole milk, plus ¼ cup for rice flour paste ½ teaspoon salt ¼ teaspoon pepper Directions: In heavy saucepan, add one tablespoon butter and mushrooms, and sauté until lightly browned. Remove from pan and reserve (mushrooms will now measure approx. 1 cup. Heat, in same saucepan, heat 4 tablespoons butter, ½ cup whole milk and ½ cup evaporated milk. Stir in dried onion flakes, celery seed, garlic powder, salt and pepper. In a separate bowl, make a smooth paste of 2½ tablespoons sweet rice flour, and ¼ cup whole milk. Add paste slowly to heating mixture. Stir constantly until thickened. Stir in reserved mushrooms and heat through. Use in casserole recipes, or add 1 cup of whole milk to make soup.
  6. Celiac.com 03/05/2015 - This simple, easy to prepare recipe combines chicken with cream, broth, mustard and a dash of tarragon to deliver a smashing dinner dish that will have your dinner guests smiling. Ingredients: 2 pounds chicken thighs and legs 2 cups homemade chicken broth 2 cups brown mushrooms, cleaned and sliced 2 tablespoons butter, melted 2 tablespoons Dijon or brown mustard Several sprigs fresh tarragon ½ cup dry white wine or vermouth ½ cup heavy cream or crème fraîche sea salt freshly ground black pepper Directions: Heat the oven to 375° F. Cut up the chicken: Separate the legs and thighs, remove the bone from the breasts, and cut the breasts into two pieces. Keep the back and neck for stock. Place the chicken pieces skin side up in a stainless steel roasting pan. In a small bowl, combine the melted butter and mustard and brush the skin of the chicken with the mixture. Sprinkle with salt and pepper, add sliced mushrooms, and spread the tarragon over the top. Bake for about 1 hour, until the chicken is cooked through and brown on the outside. Move the chicken pieces to a platter and keep them warm. Move mushrooms to a plate or dish. Place the baking pan over medium heat and deglaze the pan with the wine or vermouth, making sure to get any browned bits from the bottom of the pan. Add the broth, and boil until it is reduced by about half. Gradually add the cream and boil to reduce more, and keep reducing until it thickens into a proper sauce. Salt and pepper to taste. Strain the sauce into a bowl, stir in mushrooms, and serve with the chicken, rice and vegetables.
  7. Celiac.com 06/05/2014 - Pork tenderloin is one of my favorites, and this recipe offers an easy, tasty meal that will keep your hungriest eaters smiling. Ingredients: 2 tablespoons butter 2 large shallots, minced 2 cloves garlic, minced 1 cup minced mushrooms 1½ pounds pork tenderloin medallions 1 teaspoon potato starch, or corn starch ½ teaspoon ground black pepper ½ cup whole milk yogurt 1 tablespoon cream cheese ¼ cup dry white wine or vermouth ½ tablespoon fresh thyme Directions: Heat oil in a skillet over medium heat. Salt and pepper the pork and add to pan. Cook until lightly browned. Remove pork, and keep warm. To the skillet, add butter, shallots, thyme, and garlic. Stir and cook 2 minutes or so, until soft. Add mushrooms and sauté about 3 minutes. Stir in wine, cook another couple of minutes, until soft. Whisk in yogurt and cream cheese, stirring for another 30 seconds or so. Whisk in potato starch or corn starch, as desired. Return pork to pan, reduce heat to low, and cover. Simmer for 5-10 minutes, stirring occasionally. Serve over rice.
  8. Celiac.com 04/25/2014 - I'm a person who appreciates a meal that looks and tastes fancy, but which comes together quickly and easily. This recipe blends crème fraîche (fancy sour cream), two kinds of mustard and a few other ingredients to deliver some culinary magic. This easy salmon dish makes for an easy upscale dinner, or an easy way to just kick things up a bit in the kitchen. You can make this with regular sour cream in a pinch, but it's good to blend a bit of plain cream into the sour cream, as crème fraîche is less sour than most American sour cream. Ingredients: 4 wild salmon fillets, 6-8 ounces each 1 cup crème fraîche, (or sour cream, in a pinch) 2 tablespoons Dijon mustard 2 tablespoon brown apple cider mustard (I use Amy's) 1 tablespoon dry white wine 2 tablespoons minced shallots 1 tablespoon minced fresh dill 2 teaspoons drained capers 1 teaspoon kosher salt ½ teaspoon pepper dash of paprika minced fresh dill for garnish Directions: Heat the grill to 450 degrees F. In a small bowl, combine both mustards, wine, shallots, dill, capers, salt, and pepper. Whisk well and whisk in the crème fraîche until blended. Pour into a small sauce pan and place on low heat. Do not boil, but allow to gently come to a low simmer, stirring occasionally, for 10 minutes or so until ready to serve fish. Sprinkle top of the fish generously with salt and pepper, and rub a bit of olive oil onto the skin on the bottom. Place fish on hot grill, skin side down. Cook fish until it the oil begins to seep from the seams. Do not overcook! Remove from grill, and plate. Remove the sauce from the heat. Spoon a bit of sauce over each fillet, and serve the extra on the side. Top with a dash of paprika and dill. Garnish with sprig of dill. Serve hot or at room temperature with rice on the side.
  9. You want decadence? Want to feel like you're sitting down to the first course of a very sumptuous dinner at the finest country manor house? This rich, velvety wild chanterelle mushroom soup will do the trick. This recipe is a bit involved, but don't be put off. If you can get wild chanterelles, have some time cook, and want an over-the-top mushroom soup, it is well worth the effort. Velouté Ingredients: 6 cups chicken stock 2 tablespoons unsalted butter 2 tablespoons potato flour Soup Ingredients: 1½ pounds wild chanterelle mushrooms, cleaned and trimmed 1 leek, washed and minced 2 shallots, minced 3 cloves garlic, minced ½ teaspoon crushed red chili flakes 4 tablespoons unsalted butter 3 egg yolks ½ cup cream 1 shot añejo tequila ¼ teaspoon saffron Salt to taste Directions: Heat the stock to a bare simmer. In another pot, heat the butter until frothing and stir in the flour. Stirring all the while, let this cook for a few minutes over medium heat. Do not let it brown. Whisk the hot stock into the roux and let this simmer for 20 minutes, whisking often. Let it slowly cook down by at least ⅓ until it silky looking. While the velouté is simmering, make the mushroom base. Mince the mushrooms, leeks and shallots and sweat them in a sauté pan over medium heat with a touch of salt. Cook gently, stirring often, until the leeks and shallots are translucent and the mushrooms give up their water. Crumble the saffron into the tequila and add it to the mushroom base. Turn the heat up to high and toss or stir to combine. Cook until the tequila is nearly gone. Purée the mushroom base in a food processor. I like a slightly chunkier soup, so I do not push this puree through a fine-mesh strainer, though you may do so for a really silky finish. When the velouté is rich and silky, add the mushroom puree and stir well to combine. Cook this at a bare simmer for 10 minutes. Beat together the egg yolks and cream, then ladle, little by little, some soup base into the egg-cream mixture. This is called a liaison, the goal is to temper the eggs with the hot stock slowly, so they mix well and do not congeal, so go slow! Once you have 3-4 ladles of soup into egg-cream mixture, pour it all back into the soup and simmer. Remember: SIMMER! DO NOT BOIL! To finish the soup, turn off the heat and whisk in the remaining butter. Serve with the seared mushrooms in the center, with a dry white wine. For an optional mushroom garnish, slice a few chanterelles lengthwise and sear them in an dry pan until they give up their water and brown. This soup goes great alone, or as a prelude to a more detailed meal.
  10. This is the perfect dip for a holiday party, or to share with your favorite dinner guests. Ingredients: 12 oz. fresh cranberries 1/2 cup organic sugar 2 Tbsp. unsweetened coconut flakes 2 (8 oz.) containers of dairy-free/vegan cream cheese such as GO Veggie! Plain Cream Cheese, softened 1 Tbsp. cranberry juice Sliced Fresh Fruit on toothpicks, for serving Directions: Pulse the cranberries in a food processor until finely chopped; add sugar, coconut flakes and cranberry juice then add the cream cheese and blend until smooth. Serve chilled with fresh fruit on toothpicks for your holiday guests. Enjoy!
  11. This recipe comes to us from Elysse Paige. 1 cup sour cream ½ teaspoon celery salt 1 cup mayonnaise or Miracle Whip (dip is sweeter with Miracle Whip) ½ teaspoon dill weed ¼ teaspoon onion salt ¼ cup chopped green onions 8 oz. can water chestnuts, drained and finely chopped 3 cups or (1 package 10 oz. box package) frozen chopped spinach, thawed and drained 3 tablespoons red bell pepper --optional In medium bowl, combine sour cream, mayonnaise and seasonings. Stir in onions, spinach, water chestnuts and red pepper. Cover, refrigerate several hours to allow flavors to blend. Serve with veggies, crackers, etc. Makes 3 ½ cups.
  12. This is the perfect dish to bring to a potluck lunch or dinner...everyone loves potato and pasta salad, and this one has a nice twist! Serves 4 Ingredients: 2 lbs. large purple sweet potatoes 1 container GO Veggie! Vegan Plain Cream Cheese, room temperature 1 1/2 cups cooked gluten-free pasta 1/3 cup red onion, finely chopped 2 Tbsp. fresh lemon juice 2 Tbsp. finely chopped parsley 2 Tbsp. finely chopped fresh basil 1/4 tsp. sea salt 1/4 tsp. freshly ground pepper 3 scallions, finely chopped 2 Tbsp. extra-virgin olive oil 3 Tbsp. GO Veggie! Vegan Parmesan Cheese, plus more for serving Directions: 1. Place potatoes into a large saucepan filled with cold salted water; bring to a simmer. Cook potatoes for 15 minutes or until tender; drain. 2. In a large bowl, mash potatoes using a fork. Add remaining ingredients; mix well to combine. Serve.
  13. Very similar to fettuccine, tagliatelle is one of my favorite kinds of pasta. I especially like Schär brand gluten-free tagliatelle. When I was in Italy a while back, I enjoyed a tasty plate of gluten-free pasta in a porcini mushroom cream sauce. The dish was a home run, and when I got back to the States, I opened my cupboard and tried to duplicate the rich, flavorful sauce that had won my heart in Italy. After a few experiments, I settled on this recipe, which yields a creamy, delicious sauce and goes very well with the Schär tagliatelle I had on hand. The sauce incorporates parmesan cheese and will appeal to most macaroni and cheese lovers at your table. This recipe will yield 4 portions, so scale accordingly. Ingredients: 2 cups of fresh porcini mushrooms, or 1 cup dried porcinis (shiitake, or other mushrooms also work, but I like the flavor of the porcinis) ¼ cup dry vermouth 1 pound gluten-free tagliatelle or fettuccine (I use Schär brand) 2½ cups heavy cream 2 tablespoon olive oil 4 tablespoons unsalted butter ½ cup shallots, minced ⅓ cup fresh carrots, lightly steamed and julienned 4 teaspoons garlic, minced 4 teaspoons fresh Italian parsley, minced 1 teaspoon chopped fresh thyme 2 teaspoons chopped fresh oregano 2 teaspoons salt 1 teaspoon freshly ground black pepper, to taste 1 cup grated Parmigiano-Reggiano cheese Directions: Slice and sauté the mushrooms in a bit of butter, and 1 teaspoon of garlic, until soft. Add vermouth right at the end and simmer a couple of minutes. If you use dried mushrooms, then put them in a covered bowl of hot water for about 20 minutes, until they are soft, then squeeze any excess water from them before you slice and sauté them. Save the liquid for use later in the cooking process. Strain the liquid from mushrooms into a clean bowl. Set both the mushrooms and the liquid aside for later. Bring a large pot of salted water to a boil. Add the tagliatelle and cook until al dente, as per instructions. Meanwhile, heat the oil and melt the butter in a large skillet over medium heat. Add the shallots and stir about 2 minutes until soft. Add 2 teaspoons of garlic and stir for about 30 seconds. Add the chopped mushrooms, and cook, stirring, for 2 minutes. Add the mushroom liquid, bring to a boil, and cook about 1-2 minutes, stirring occasionally, until the liquid is nearly evaporated. Add the cream, thyme, salt, and pepper and return to a simmer. Cook about 5 minutes, stirring occasionally, until the cream thickens. Add the parsley and mix well. Drain the pasta and add to the pan with the sauce. Sauté for about 2 minutes and mix until the pasta is well-coated with the liquid. Add ½ cup of the cheese, toss, and remove from the heat. Divide the pasta between two large bowls, and top each with a portion of the remaining cheese. Garnish with fresh carrots for color, and and serve immediately.
  14. This is a wonderful soup for a cold Winter's day, enjoy it with your favorite gluten-free crackers! Serves 4 Ingredients: 1 Tbsp. Earth Balance Vegan Buttery Spread 1 large sweet white onion, diced 2 cups fresh baby spinach 2 large zucchini, diced 2 tsp. fresh mint, finely chopped 1/3 tsp. orange zest 1/2 cup quinoa, cooked 4 cups green tea, brewed 1/4 tsp. sea salt 1/4 tsp. black pepper 1 ripe avocado, peeled, cored and diced 1/8 tsp. curry powder 1/8 tsp. dried lavender 12 macadamia nuts, crushed Directions: In a large saucepan over medium-high heat, melt butter. Add onion, spinach and zucchini; cook until onions are translucent, approximately 5 minutes. Add mint, orange zest and quinoa; cook for another minute. Add green tea; reduce heat to medium. Cover and cook for 20 minutes or until quinoa is tender. Add sea salt, pepper, avocado, curry powder and dried lavender. Add spinach and green tea mixture with macadamia nuts in a food processor. Puree until smooth; serve immediately. Enjoy!
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