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Found 9 results

  1. Celiac.com 10/27/2018 - Looking for a simple one-pot meal that can handle family dinner as easily as it can tackle a casual get-together? This recipe marries the flavors of hard cider and chicken with Brussels sprouts and apples to deliver a knockout dish with a tasty sauce that goes great with rice or mashed potatoes. Ingredients: 4 slices bacon, chopped 6 bone-in, skin-on chicken thighs (about 2½ pounds) 2 medium tart red apples, cored and cut into wedges 1 12-ounce bottle hard apple cider, such as Crispin, Harpoon, or Doc’s Draft 2 tablespoons chopped fresh thyme 2 tablespoons whole grain mustard 1 teaspoon kosher salt 2 cups fresh Brussels sprouts, trimmed and halved if large Directions: In large skillet cook bacon over medium heat until crisp; remove from pan, reserving drippings in skillet. Add chicken, skin side down, and cook about minutes until skin side is browned. Turn the chicken and cook another 5 minutes or so, and remove from skillet. Add apples to the skillet and cook 4-5 minutes, stirring until browned on both sides; remove from skillet. Drain and discard drippings from skillet. Add cider, thyme, mustard, and salt to skillet, scraping up any browned bits. Bring to boil and reduce heat. Put the chicken back in the skillet. Cover and simmer 10 minutes. Add Brussels sprouts. Cover and cook 5 minutes. Add apples and cook, uncovered, 3 to 5 minutes more or until chicken is cooked through. Serve with chicken thighs, Brussels sprouts, and apples with rice or potatoes. Top with cider mixture.
  2. Celiac.com 10/14/2017 - Filled with nuts and cranberries, these easy to cook baked apples are slow-cooker magic. Top them with sea salt caramel sauce and vanilla ice cream, and you’ve got the makings for a memorable treat. Ingredients: 4 tart baking apples, such as Granny Smith, medium sized ⅓ cup dried cranberries, chopped ⅓ cup finely chopped walnuts or pecans ⅓ cup packed brown sugar 1 cup apple cider 1 teaspoon lemon zest 2 tablespoons lemon juice 3 inches of stick cinnamon 1 tablespoon butter, cut into four pieces ⅓ cup packed brown sugar ¼ cup whipping cream ¼ cup butter 1 tablespoon light-color corn syrup 1 teaspoon vanilla ½ teaspoon coarse sea salt Vanilla ice cream, as desired Directions: Core apples, and peel the very top away from each apple. Arrange the apples, top side up, in a slow cooker. In a medium bowl, combine cranberries, walnuts and brown sugar. Spoon mixture into centers of apples, patting in with a knife or narrow metal spatula. Combine apple cider, lemon zest and lemon juice and pour around apples in cooker. Add stick cinnamon to liquid. Top each apple with a piece of butter. Cover and cook on low-heat setting for 5 hours. Sauce Directions: In a heavy small saucepan, bring the ⅓ cup brown sugar, whipping cream, butter and corn syrup to a light boil over medium-high heat, whisking occasionally; reduce heat to medium. Boil gently, uncovered, for 2 minutes more. Remove from heat. Stir in vanilla and sea salt. Cool to room temperature before serving. Transfer warm apples to dessert dishes. Top each apple with a bit of the cooking liquid. Serve with sea salt-caramel sauce and ice cream, as desired.
  3. Celiac.com 01/12/2016 - Looking for a great winter salad? This one marries escarole, endive and celery with apple and orange, and blends in some tasty vinaigrette. It's a surefire hit at your next winter potluck. Ingredients: 1 small head escarole, torn into bite-sized pieces 1 Belgian endive, leaves separated 1 celery stalk, cut on the diagonal into thin slices 1 small Granny Smith apple, halved cored and thinly sliced 1 Clementine orange or Satsuma tangerine, segments deseeded 1 tablespoon cider vinegar 1 tablespoon white wine vinegar 1 tablespoon finely diced shallot ¼ cup olive oil Salt and freshly ground black pepper Shaved fresh Parmesan cheese, for garnish Directions: Combine greens, celery, and apples in a large bowl. In a medium gown, whisk together both vinegars and the shallot. Slowly whisk in the oil, then salt and pepper. Toss the salad ingredients with some of the vinaigrette. Garnish with shaved Parmesan cheese.
  4. Celiac.com 10/23/2013 - Apparently venison is in fashion at a number of chic eateries these days, making appearances from LA to New York. Who knew? After my wife came home from a family visit with a venison roast in tow, I wondered how, exactly would we prepare it? This easy-cook roast offers a perfect answer. Just cover venison with apples and sliced onions then cooking it in the slow cooker. The apple imparts a wonderful flavor and aroma to the dish, and the drippings make a delicious gravy. Ingredients: 1 tablespoon olive oil 3 pounds boneless venison roast 1 large apple, cored and quartered 1 celery stalk, sliced 2 small onions, sliced 2 small carrots, peeled and sliced 4 cloves crushed garlic ¼ cup red wine ½ cup boiling water 1 cube beef gluten-free bouillon, like HerbOx Directions: Spread the olive oil on the inside of a slow cooker. Place the venison roast inside, and cover with apple, carrots, celery, onions, and garlic. Dissolve bouillon in boiling water and pour over roast. Add wine. Set to LOW, and cook until the roast is tender, about 6 to 8 hours. When the roast is done, remove it from the cooker, and place onto a serving platter. Strain the liquid into a pan. Stir in enough cornstarch/gluten-free flour and hot water to thicken into gravy. Serve over meat and vegetables.
  5. Butternut squash soup is one of my perennial favorites. Rich, silky, savory and delicious, butternut squash soup lends itself well to various modifications. In this case, we've added bacon and a Granny Smith apple to help an already delicious soup to turn a few corners. This recipe yields a wonderful soup that will delight lovers of traditional butternut squash soup, and maybe even win you some new converts. Ingredients: 6 strips bacon, chopped 2 tablespoons butter 1 large leek (white and pale green parts only), chopped ½ large onion, chopped 2 celery stalks, chopped 1 carrot, diced 2 cloves garlic 2 tablespoons chopped chives 1 large potato, peeled and cubed 1 butternut squash - peeled, seeded, and cut into 1-inch cubes 1 Granny Smith apple, peeled, cored, and sliced ¼-inch thick ½ cup apple cider 1 quart gluten-free chicken stock ¼ cup dry white wine (optional) ½ cup sour cream 1 pinch ground cumin 1 pinch ground allspice 1 pinch of nutmeg 2 sprigs fresh thyme salt and pepper to taste Directions: Preheat an oven to 375 degrees F (190 degrees C). In a large bowl, drizzle squash cubes with olive oil, mix until well-coated, then sprinkle with salt and pepper. Heat oven to 375 degrees (195 degrees C), and roast squash on a single layer on a baking pan, turning once, until fork-tender and caramelized. About 30 to 40 minutes. Cook the bacon in a large soup pot on medium-high for about 10 minutes, until evenly browned. Place cooked bacon on a plate, keeping the bacon drippings in the pot. Add the onion, leek, celery, carrot, potato, bay leaf, cumin, allspice, thyme, butter, salt and pepper to the soup pot, and cook on medium-high in bacon drippings until the carrots and celery are soft. Mix in the apples and cooked squash and cook another 5 minutes. Stir the garlic into the mixture and cook about another minute. Pour the apple cider over the mixture; reduce heat to medium-low and simmer until the liquid is reduced by half. Stir in the chicken stock; simmer over medium-low heat for another 20 minutes. Pureé the soup in small batches in a blender, or use an immersion blender. If using a regular blender, please be careful! Don't fill the blender more than half-way, or you risk scalding yourself if the liquid escapes while blending. Tip: When blending hot liquids, be sure to remove the center lid piece of a stand blender so the steam can escape. Cover the hole with a dish towel while blending. Stir the nutmeg into the soup. Once the soup is blended and smooth, spoon into serving bowls and garnish each bowl with 1 tablespoon of sour cream and some of the bacon pieces. Be sure to remove fresh thyme springs before serving. Serve with your favorite toasted gluten-free bread, or a delicious salad, for a wonderful meal.
  6. Celiac.com 01/13/2012 - In an event that was part local apple festival, part celiac disease awareness promotion, and one-hundred percent record-breaking bake-off, a team of community members in Buenos Aires has baked the world's longest apple tart. One third of the 984-foot tart was made gluten-free to promote celiac disease awareness. Enthusiastic volunteers removed sections of the tart from numerous bakery trucks parked along Rivadavia Avenue, the world's longest avenue. They then assembled them end to end, making sure to keep the gluten-free portions carefully separated from the rest of the tart. This is the third year in a row that the tart-baking group, which is based in from Cinco Saltos, Argentina, has organized the tart bake-off. Another goal of the event, say event organizers, is to draw attention to their local apples, which they call the most delicious apples in the world. Says organizer Maricarmen Garcia, "It is the longest tart in the world but this time on the longest avenue in the world. We are happy to bring the tart here to the people of Buenos Aires for them to try. It is exquisite. It is homemade and we are promoting that we have the best apples in the world." About twenty-four thousand people helped to consume the tart.
  7. The fall harvest means the markets are packed with lots of juicy and delicious squash varieties. One of my favorite ways to enjoy the rich, earthy flavor of squash is in a rich, creamy squash soup. For that, I like to use the fabulous butternut squash. This soup is easy to make, hearty, nourishing, and delicious. It is wonderful fresh off the stove, or you can make it ahead of time and freeze it for later. Ingredients: 2 pounds butternut squash, peeled, split lengthwise, seeded, and cut into 2x2-inch chunks 2 tablespoons extra-virgin olive oil 2 Granny Smith, Braeburn, or Golden Delicious apples, cored and split in half lengthwise 1 quart gluten-free chicken broth ½ cup heavy cream ¼ teaspoon freshly ground nutmeg 1 tablespoon sugar salt and pepper to taste Directions: Preheat the oven to 350 degrees F. In a large mixing bowl, toss the chunks of squash with olive oil until coated, and arrange on a large rimmed baking sheet. Arrange apples on the baking sheet, skin side up. Roast apples and squash until tender when stuck with a fork, about 30 minutes. Using a spoon, scrape the apple flesh out of the skin add to the bowl. Discard the apple skins. Place roasted squash with apple flesh in a food processor. Puree the squash and apple chunks until smooth. Add 1 cup of the stock and puree again until smooth and well-blended Transfer this mixture to a large stock pot, add the remaining 3 cups of stock, the cream, nutmeg, and sugar. Bring mixture to a boil, then reduce to a simmer for 10 minutes. Remove from heat, and transfer to serving bowls. Add salt and pepper to taste.
  8. Fall means apples. Go into the stores now, and you will find a good variety of delicious apples to choose from. Baked apples are one of the easiest, tastiest, gluten-free treats to make during the holidays. I prefer Granny Smiths or Pippins, as their tartness combines well with the sweetness of the filling, and they hold their shape well. But, I've had success with Golden Delicious and Jonathans. I recommend serving these delicious treats with a big helping of vanilla ice cream. Make as many apples as you have people to serve. Scale stuffing accordingly. Ingredients: 4 large tart baking apples, such as Granny Smith, Golden Delicious, Pippin, Jonathan, Jona-Gold, or Rome Beauty ¼ cup brown sugar 1 teaspoon cinnamon ¼ cup chopped pecans, and/or almonds, walnuts, macadamia nuts, pumpkin seeds, etc. ¼ cup currants or chopped raisins 1 tablespoon butter 1 tablespoon vanilla 1 lemon, cut into four wedges ¾ cup boiling water Preparation: Preheat oven to 375°F. Wash apples. Remove cores to ½ inch of the bottom of the apples. It helps if you have an apple corer, but if not, you can use a paring knife to first cut out the stem area, and then the core. Use a spoon to dig out the seeds. Make the holes about ¾-inch to an inch wide. In a small bowl, combine the sugar, cinnamon, currants/raisins, and pecans. Place apples in a 8-inch-by-8-inch square baking pan. Stuff each apple with this mixture. As evenly as possible, drizzle vanilla in equal parts onto the stuffing mixture. Squeeze juice from one lemon wedge over the mixture, and top off with ¼ tablespoon of butter. Add boiling water to the baking pan. Bake 30-40 minutes, until tender, but firm. Do not overcook, as this will yield mushy apples. Remove from the oven and baste the apples several times with the pan juices. Serve warm with vanilla ice cream on the side.
  9. Cooking with booze is one of the great culinary rites of the holiday season. Apples sauteed with butter, sugar, and cinnamon and polished off with a splash of bourbon, rum, or liqueur are one of the easiest, tastiest gluten-free holidays deserts to make. Start by finding yourself some good, crisp, tart apples. I prefer Granny Smiths, Braeburns, Galas, or Pippins, as their tartness combines well with the sweetness of the sauce. But, I've had success with Golden Delicious and Jonathans, as well. Remember, the alcohol boils off during cooking, so this desert treat is safe for kids. I recommend serving these delicious treats with a big helping of vanilla ice cream. This particular recipe makes enough apples to serve about a dozen people. Ingredients: 1/2 stick of salted butter 12 granny smith apples, peeled, cored, and cut into wedges 1 1/2 cups white sugar 1 teaspoon salt 1 cup brown sugar 2 tablespoons cinnamon 1/2 teaspoon nutmeg (optional) 1 tablespoon vanilla 1/2 cup bourbon, dark rum, or liqueur such as Amaretto, Frangelico, or Grand Marnier Preparation: Wash, core and peel apples. Slice apples into 1/2 to 1/4-inch wedges Soak apples in booze for 30 minutes. Pour off booze, reserving 1/2 cup. In a medium bowl, mix sugar, salt, cinnamon, and nutmeg, if desired. Melt butter in a frying pan over medium heat. Add apples and cook slowly, allowing them to brown slightly. When apples have softened and browned, add sugar, cinnamon, and nutmeg and mix well. Pour in vanilla and just enough booze to coat the apples, up to 1/2 cup. Stir well and heat until apple mixture is juicy and the juice boils. Reduce heat to low and simmer about 10-20 minutes until apples are tender, and most of the liquid evaporates. Stir as needed to avoid sticking and burning. Serve warm with vanilla ice cream.
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