Jump to content
Frequently Asked Questions About Celiac Disease Read more... ×
  • Sign Up

Search the Community

Showing results for tags 'bacon'.



More search options

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Forums

  • Diagnosis & Recovery, Related Disorders & Research
    • Calendar of Events
    • Celiac Disease Pre-Diagnosis, Testing & Symptoms
    • Post Diagnosis, Recovery & Treatment of Celiac Disease
    • Related Disorders & Celiac Research
    • Dermatitis Herpetiformis
    • Gluten Sensitivity and Behavior
  • Support & Help
    • Coping with Celiac Disease
    • Parents' Corner
    • Gab/Chat Room
    • Doctors Treating Celiac Disease
    • Teenagers & Young Adults Only
    • Pregnancy
    • Friends and Loved Ones of Celiacs
    • Meeting Room
    • Celiac Disease & Sleep
    • Celiac Support Groups
  • Gluten-Free Lifestyle
    • Gluten-Free Foods, Products, Shopping & Medications
    • Gluten-Free Recipes & Cooking Tips
    • Gluten-Free Restaurants
    • Ingredients & Food Labeling Issues
    • Publications & Publicity
    • Traveling with Celiac Disease
    • Weight Issues & Celiac Disease
    • International Room (Outside USA)
    • Sports and Fitness
  • When A Gluten-Free Diet Just Isn't Enough
    • Food Intolerance & Leaky Gut
    • Super Sensitive People
    • Alternative Diets
  • Forum Technical Assistance
    • Board/Forum Technical Help
  • DFW/Central Texas Celiacs's Events
  • DFW/Central Texas Celiacs's Groups/Organizations in the DFW area

Blogs

There are no results to display.

There are no results to display.

Categories

  • Celiac.com Sponsors
  • Celiac Disease
  • Safe Gluten-Free Food List / Unsafe Foods & Ingredients
  • Gluten-Free Food & Product Reviews
  • Gluten-Free Recipes
    • American & International Foods
    • Gluten-Free Recipes: Biscuits, Rolls & Buns
    • Gluten-Free Recipes: Noodles & Dumplings
    • Gluten-Free Dessert Recipes: Pastries, Cakes, Cookies, etc.
    • Gluten-Free Bread Recipes
    • Gluten-Free Flour Mixes
    • Gluten-Free Kids Recipes
    • Gluten-Free Recipes: Snacks & Appetizers
    • Gluten-Free Muffin Recipes
    • Gluten-Free Pancake Recipes
    • Gluten-Free Pizza Recipes
    • Gluten-Free Recipes: Soups, Sauces, Dressings & Chowders
    • Gluten-Free Recipes: Cooking Tips
    • Gluten-Free Scone Recipes
    • Gluten-Free Waffle Recipes
  • Celiac Disease Diagnosis, Testing & Treatment
  • Miscellaneous Information on Celiac Disease
    • Additional Celiac Disease Concerns
    • Celiac Disease Research Projects, Fundraising, Epidemiology, Etc.
    • Conferences, Publicity, Pregnancy, Church, Bread Machines, Distillation & Beer
    • Gluten-Free Diet, Celiac Disease & Codex Alimentarius Wheat Starch
    • Gluten-Free Food Ingredient Labeling Regulations
    • Celiac.com Podcast Edition
  • Celiac Disease & Gluten Intolerance Research
  • Celiac Disease & Related Diseases and Disorders
    • Lists of Diseases and Disorders Associated with Celiac Disease
    • Addison's Disease and Celiac Disease
    • Anemia and Celiac Disease
    • Anorexia Nervosa, Bulimia and Celiac Disease
    • Arthritis and Celiac Disease
    • Asthma and Celiac Disease
    • Ataxia, Nerve Disease, Neuropathy, Brain Damage and Celiac Disease
    • Attention Deficit Disorder and Celiac Disease
    • Autism and Celiac Disease
    • Bacterial Overgrowth and Celiac Disease
    • Cancer, Lymphoma and Celiac Disease
    • Candida Albicans and Celiac Disease
    • Canker Sores (Aphthous Stomatitis) & Celiac Disease
    • Casein / Cows Milk Intolerance and Celiac Disease
    • Chronic Fatigue Syndrome and Celiac Disease
    • Cognitive Impairment and Celiac Disease
    • Crohn's Disease and Celiac Disease
    • Depression and Celiac Disease
    • Dermatitis Herpetiformis: Skin Condition Associated with Celiac Disease
    • Diabetes and Celiac Disease
    • Down Syndrome and Celiac Disease
    • Dyspepsia, Acid Reflux and Celiac Disease
    • Epilepsy and Celiac Disease
    • Eye Problems, Cataract and Celiac Disease
    • Fertility, Pregnancy, Miscarriage and Celiac Disease
    • Fibromyalgia and Celiac Disease
    • Flatulence (Gas) and Celiac Disease
    • Gall Bladder Disease and Celiac Disease
    • Gastrointestinal Bleeding and Celiac Disease
    • Geographic Tongue (Glossitis) and Celiac Disease
    • Growth Hormone Deficiency and Celiac Disease
    • Heart Failure and Celiac Disease
    • Infertility, Impotency and Celiac Disease
    • Inflammatory Bowel Disease and Celiac Disease
    • Intestinal Permeability and Celiac Disease
    • Irritable Bowel Syndrome and Celiac Disease
    • Kidney Disease and Celiac Disease
    • Liver Disease and Celiac Disease
    • Lupus and Celiac Disease
    • Malnutrition, Body Mass Index and Celiac Disease
    • Migraine Headaches and Celiac Disease
    • Multiple Sclerosis and Celiac Disease
    • Myasthenia Gravis Celiac Disease
    • Obesity, Overweight & Celiac Disease
    • Osteoporosis, Osteomalacia, Bone Density and Celiac Disease
    • Psoriasis and Celiac Disease
    • Refractory Celiac Disease & Collagenous Sprue
    • Sarcoidosis and Celiac Disease
    • Scleroderma and Celiac Disease
    • Schizophrenia / Mental Problems and Celiac Disease
    • Sepsis and Celiac Disease
    • Sjogrens Syndrome and Celiac Disease
    • Skin Problems and Celiac Disease
    • Sleep Disorders and Celiac Disease
    • Thrombocytopenic Purpura and Celiac Disease
    • Thyroid & Pancreatic Disorders and Celiac Disease
    • Tuberculosis and Celiac Disease
  • The Origins of Celiac Disease
  • Gluten-Free Grains and Flours
  • Oats and Celiac Disease: Are They Gluten-Free?
  • Frequently Asked Questions
  • Journal of Gluten Sensitivity
    • Winter 2019 Issue
    • Autumn 2018 Issue
    • Summer 2018 Issue
    • Spring 2018 Issue
    • Winter 2018 Issue
    • Autumn 2017 Issue
    • Summer 2017 Issue
    • Spring 2017 Issue
    • Winter 2017 Issue
    • Autumn 2016 Issue
    • Summer 2016 Issue
    • Spring 2016 Issue
    • Winter 2016 Issue
    • Autumn 2015 Issue
    • Summer 2015 Issue
    • Spring 2015 Issue
    • Winter 2015 Issue
    • Autumn 2014 Issue
    • Summer 2014 Issue
    • Spring 2014 Issue
    • Winter 2014 Issue
    • Autumn 2013 Issue
    • Summer 2013 Issue
    • Spring 2013 Issue
    • Winter 2013 Issue
    • Autumn 2012 Issue
    • Summer 2012 Issue
    • Spring 2012 Issue
    • Winter 2012 Issue
    • Autumn 2011 Issue
    • Summer 2011 Issue
    • Spring 2006 Issue
    • Summer 2005 Issue
  • Celiac Disease Support Groups
    • United States of America: Celiac Disease Support Groups and Organizations
    • Outside the USA: Celiac Disease Support Groups and Contacts
  • Celiac Disease Doctor Listing
  • Kids and Celiac Disease
  • Gluten-Free Travel
  • Gluten-Free Cooking
  • Gluten-Free
  • Allergy vs. Intolerance
  • Tax Deductions for Gluten-Free Food
  • Gluten-Free Newsletters & Magazines
  • Gluten-Free & Celiac Disease Links
  • History of Celiac.com
    • History of Celiac.com Updates Through October 2007
    • Your E-mail in Support of Celiac.com 1996 to 2006

Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


AIM


MSN


Website URL


ICQ


Yahoo


Jabber


Skype


Interests


Location

Found 18 results

  1. Celiac.com 12/15/2018 - Winter is fast approaching, and that means winter cooking for winter appetites. This gluten-free soup is creamy, buttery, and delicious, It’s also easy to make. It’s a hearty, harmonious marriage of bacon, cheese and baked potato that will warm both stomach and soul all the way until spring. Ingredients: 2 large baking potatoes 4 tablespoons butter ½ cup chopped onion ¼ cup chopped celery 3 tablespoons potato starch ½ teaspoon dried thyme, crushed 4 cups light cream or half-and-half ¼ cup sour cream 1¼ cups shredded American cheese 1 cup chicken broth 8 slices bacon, crisp-cooked, drained and crumbled 2 tablespoons green onion, sliced thin ¼ teaspoon salt ⅛ teaspoon ground black pepper Directions: Clean and dry potatoes. Prick potatoes with a fork. Bake in oven at 425 degree F for 45 minutes to and hour, until cooked through. Use a fork to test. Put potatoes aside to cool. Chop cooled potatoes and set aside. In a large stockpot, melt butter over medium heat. Add onion and celery. Cook and stir about 5 minutes or until crisp-tender. Stir in flour, thyme, salt and pepper. Add half-and-half or cream all at once. Cook and stir for 5 to 6 minutes or until thickened and bubbly. Add potatoes, 1 cup of the cheese, and the broth; stir until cheese melts. Slightly mash potatoes with the back of a spoon or a potato masher. For the topping, reserve 2 tablespoons of the bacon. Stir the remaining bacon and 1 tablespoon of the green onion into soup. Heat through. When heated through, spoon soup into bowls. Top each bowl with a pinch of bacon, cheese, and green onions, and a dollop of sour cream.
  2. Vegan Bacon Bits Combine 4 tbsp Coconut Secret Coconut Aminos 4 tbsp Colgin Liquid Smoke 3 tsp Lakanto Maple 1 1/2 tsp Smoked Paprika 1. Preheat oven to 270F 2. Mix well then dump in 7-8 Oz of Let's do Organic Unsweetened Toasted Coconut Flakes make sure to mix and coat well then let set 5-10 mins 3. Place on foil lined baking sheets and turn the oven to 200F and bake 30-35 mins check then turn off oven and leave in there for a hour to dry out. NOTE ingredients bought through the Thrive link get you a extra 25% off, great for gluten free shopping. Thrive Market http://thrv.me/gf25 https://thrivemarket.com/coconut-secret-organic-raw-coconut-aminos https://thrivemarket.com/lets-do-organic-toasted-coconut-flakes-unsweetened https://www.luckyvitamin.com/p-2001037-lakanto-maple-flavored-syrup-sweetened-with-monk-fruit-13-oz https://www.amazon.com/Colgin-Assorted-Liquid-Smoke-Gift/dp/B00H5WG6IG/ref=sr_1_7_a_it?ie=UTF8&qid=1512309885&sr=8-7&keywords=Liquid+smoke
  3. Celiac.com 08/11/2018 - Need a quick, easy, reliable gluten-free dish that will satisfy everyone and leave the cook with plenty of time to relax? This recipe is sure to do the trick. Best of all, it's super easy. Just grab some chicken breasts, season them, hit them with a sprig of rosemary, wrap some bacon around them, and chuck them on the grill and call it dinner. Okay, you can add some rice and veggies. Ingredients: 4 skinless, boneless chicken breast halves 4 thick slices bacon 4 teaspoons garlic powder 4 small sprigs fresh rosemary salt and pepper to taste Directions: Heat an outdoor grill to medium-high heat, and lightly oil the grate. Sprinkle 1 teaspoon garlic powder on a chicken breast and season with salt and pepper. Place a rosemary sprig on each chicken breast. Wrap the bacon around the chicken and the rosemary. Hold bacon in place with a toothpick or extra rosemary stem. Cook the chicken breasts until no longer pink in the center and the juices run clear, about 8 minutes per side. Keep an eye out for any grill flare ups from the bacon grease. Remove the toothpicks and serve with steamed rice and your favorite vegetables for a winning meal.
  4. Vegan Bacon Cheese Dip Feel free to half the recipe for a smaller batch this makes about 5-6cups depending of if you want to thin it out a little or like it extra thick. 10tbsp coconut flour 6-8tbsp Nutritional Yeast (I used 6 but 8 makes it nuttier) 2 tsp Smoked paprika 2 tsp Psyllium husk unflavored 4 cups unsweetened Nut milk (I used cashew makes it extra creamy) 4tbsp Coconut Aminos 9tsp Liquid Smoke (I used Hickory) 4tsp Apple Cider Vinegar 3-4tsp maple syrup (I used sugar free Lakanto Maple) 1.Mix dry ingredients in a bowl wit a whisk breaking up clumps and incorporating well. 2. place in a blender add the milk and the liquid ingredients then blend well til it is all mixed 3. In a sauce pan or small pot heat over low-medium heat stirring constantly this will thicken up as it gets hot, NOTE it will get really thick, feel free to water down to desired consistency with more cashew milk. I loved this flavor, goes great over broccoli just heat it up and pour it over stuff or use it as a dip. I made a gratin potato dish with it even thinned out more and poured over potato slices and baked. Can be used in a broccoli casserole this way. Can also be used anywhere you want Bacon Cheese Sauce. NO starch, hardly any carbs, and keto friendly. Best of all Vegan NOTE ingredients bought through the Thrive link get you a extra 25% off, great for gluten free shopping. Thrive Market http://thrv.me/gf25 https://thrivemarket.com/coconut-secret-organic-raw-coconut-aminos https://thrivemarket.com/thrive-market-organic-apple-cider-vinegar-32-oz-bottle https://www.luckyvitamin.com/p-2001037-lakanto-maple-flavored-syrup-sweetened-with-monk-fruit-13-oz https://www.amazon.com/Colgin-Assorted-Liquid-Smoke-Gift/dp/B00H5WG6IG/ref=sr_1_7_a_it?ie=UTF8&qid=1512309885&sr=8-7&keywords=Liquid+smoke https://www.amazon.com/Metamucil-Daily-Supplement-Natural-Psyllium/dp/B06W2PJCVP/ref=sr_1_72_a_it?ie=UTF8&qid=1512413813&sr=8-72&keywords=psyllium
  5. Vegan Bacon Cheese Dip Feel free to half the recipe for a smaller batch this makes about 5-6cups depending of if you want to thin it out a little or like it extra thick. 10tbsp coconut flour 6-8tbsp Nutritional Yeast (I used 6 but 8 makes it nuttier) 2 tsp Smoked paprika 2 tsp Psyllium husk unflavored 4 cups unsweetened Nut milk (I used cashew makes it extra creamy) 4tbsp Coconut Aminos 9tsp Liquid Smoke (I used Hickory) 4tsp Apple Cider Vinegar 3-4tsp maple syrup (I used sugar free Lakanto Maple) 1.Mix dry ingredients in a bowl wit a whisk breaking up clumps and incorporating well. 2. place in a blender add the milk and the liquid ingredients then blend well til it is all mixed 3. In a sauce pan or small pot heat over low-medium heat stirring constantly this will thicken up as it gets hot, NOTE it will get really thick, feel free to water down to desired consistency with more cashew milk. I loved this flavor, goes great over broccoli just heat it up and pour it over stuff or use it as a dip. I made a gratin potato dish with it even thinned out more and poured over potato slices and baked. Can be used in a broccoli casserole this way. Can also be used anywhere you want Bacon Cheese Sauce. NO starch, hardly any carbs, and keto friendly. Best of all Vegan
  6. Celiac.com 12/27/2016 - Here's a sure-fire recipe for Brussels sprouts that will have even picky eaters doing a double-take. Bacon, sherry, shallots and cream form the foundation of this delightful marriage of flavors. Toss in some mushrooms, and you've got a tasty way to make Brussels sprouts disappear. Ingredients: 1 pound Brussels sprouts, trimmed and halved lengthwise 10-12 medium brown mushrooms, chopped ¼ cup heavy cream ¼ cup cream sherry, or regular cooking sherry 2 tablespoons olive oil 4 slices bacon, chopped 1 shallot, chopped 2 cloves garlic, minced 1 tablespoon sea salt freshly ground black pepper, to taste Directions: Dissolve 1 tablespoon of salt in enough water to cover the Brussels sprouts in a bowl, and soak the sprouts in the salty water for 1 hour. Drain off the water, and toss the sprouts in olive oil, sea salt, and black pepper to coat thoroughly. Heat oven to 475F (245C). Place the bacon in a large, deep skillet, and cook over medium-high heat, about 6 to 8 minutes, turning occasionally, until just brown at the edges. Keeping the bacon and drippings in the pan, reduce heat to medium. Stir in the shallots and mushrooms, then cook about 3-5 minutes more, until the shallots turn clear. Add the garlic, and cook another minute, then add in the sherry and cream, and stir until well-combined. Bring the mixture to a boil, and stir until mixture cooks down by half, and the sauce is thick enough to coat a wooden spoon. As the sauce cooks, place the Brussels sprouts, flat sides down, onto a baking sheet, and bake about 12-15 minutes, until the sprouts are browned. Place sprouts in a bowl, and add the sauce a bit at a time, tossing until well-coated, as desired. Add a dash of salt and black pepper, and serve warm, with your favorite entree.
  7. I'm a sucker for good gluten-free cornbread. I'm an even bigger sucker for this gluten-free bacon and cheese corn-bread. I like to make this with Bob's Red Mill Gluten-free Cornbread Mix, but you can use your favorite kind. You might need to play with the recipe a bit to get it just right, but when you do, the pan will be empty, and the family happy and smiling. I like to serve this with gluten-free stews or chili for a sure-fire dinner hit. The corn, bacon and cheese work well to offset any dryness that so often goes with gluten-free baked goods. I like to serve this fresh out of the oven and slathered with butter and honey, alongside my favorite stew, soup, or chili. Ingredients: Bob's Red Mill Gluten-free Cornbread Mix 2 eggs 1 ½ cups milk 1/3 cup of olive oil 1 can (6 oz) sweet corn, well-drained ½ pound of bacon, cooked and chopped ½ pound of artisan cheddar cheese, shredded Butter Honey (optional) Directions: Mix cornbread as per directions. When mix is ready, stir in corn, bacon and cheese. Remember to allow for extra room in the pan due to the bacon, cheese and corn. I often make muffins for this reason. Bake for 20-25 minutes at 375 degrees F., or as directed. It's done when you can insert a toothpick and it comes out clean.
  8. Celiac.com 09/22/2016 - These simple endive appetizers will have your guests screaming "fancy!" while they happily make the plate disappear. Endive leaves and a few simple ingredients turn out one of the easiest, tastiest, most elegant appetizers. Ingredients: Endive leaves Goat cheese Bacon, crisp Pomegranate seeds Balsamic vinegar Roasted cashews, pecans or walnuts, optional Directions: Heat a broiler. Place endive leaves in a pan and top with goat cheese and crumbled bacon. Place pan under broiler for a moment until cheese begins to melt a bit. Remove and top with pomegranate seeds and drizzle with balsamic vinegar. Garnish with nuts, as desired. Serve warm.
  9. Celiac.com 05/17/2016 - If you're like me and you love that Italian classic, pasta carbonara, but you're struck with little pangs from the nutrition-minded side of you, then this recipe is for you. This more nutritious version of classic pasta carbonara marries bacon, eggs, and Parmesan cheese with Swiss chard for a hearty, tasty entree. Easy and quick to make, this recipe is sure to delight. Ingredients: 12 ounces spaghetti 1 bunch Swiss chard or Spinach 8 slices bacon, chopped 2 tablespoons olive oil 4 large eggs ½ cup grated Parmesan cheese Kosher salt Ground black pepper ½ cup flat leaf parsley, chopped Directions: I like to start by cooking the bacon in a large skillet over medium heat until crisp, 6 to 8 minutes. Transfer bacon to a paper towel–lined plate, and break into pieces when cool. Cook the pasta according to package directions, adding the chard during the last 3 minutes of cooking. Reserve ½ cup of the cooking water, and drain the pasta and chard, and return them to the now empty pot. Wipe out the skillet and heat the oil over medium heat. Crack the eggs into the skillet and cook 2-3 minutes until done, but a bit runny. Toss the pasta and chard with the reserved pasta water, Parmesan cheese, ¼ teaspoon salt, and ¼ teaspoon pepper, and fold in the bacon. Divide among bowls and top with the eggs. Season the eggs with salt and pepper and top with additional Parmesan and a bit of chopped parsley.
  10. Celiac.com 04/07/2015 - This dip is full of zesty bacon and cheese flavor that is sure to put smiles on the faces of your hungriest snackers. Ingredients: 12 slices quality smoked bacon, cooked, chopped 1 cup (8 ounces) cream cheese ¾ cup shredded Cheddar cheese ¾ cup shredded Swiss cheese ½ cup mayonnaise 1½ tablespoons Dijon mustard 1 tablespoon horseradish, prepared 4 scallions, chopped Directions: In a mixing bowl, whip the cream cheese with an electric mixer. Fold in and lightly mix the mayonnaise, Dijon mustard, horseradish, cheddar cheese, bacon and scallions. Serve hot or cold. To heat, place in an oven proof container and bake at 400°F for 10 minutes or until bubbly and warm.
  11. 07/01/2014 - Fair warning: This is one of those quintessentially American dishes that includes bacon, cheese and sour cream. Oh, and mayonnaise. Let's not forget the mayonnaise. Because of this, it is pretty much guaranteed to be a big, fat hit at your next potluck or barbecue. Ingredients: 10 small white potatoes, peeled with skins on 6 slices cooked, crisp bacon, diced 4 green onions 1½ cups cheddar cheese, shredded 12 ounces sour cream ¾ cup mayonnaise 2-3 tablespoons gluten-free brown mustard (I use Annie’s) 2 tablespoons cider vinegar 2 teaspoons salt Ground pepper to taste Directions: Wash and peel white potatoes. Leave skins on red potatoes Cube and boil potatoes with salt. Drain well. Crumble bacon and slice onions (including tops). Combine sour cream, pepper, mustard and mayonnaise, vinegar, and mix into potatoes. Add bacon, onions and cheese, keeping some aside for topping, and toss into potatoes. Pour into baking dish. Top with reserved cheese, onions, and bacon. Bake at 350 F for 10-15 minutes, until cheese melts and bubbles. Serve hot, or refrigerate and serve cold. Tastes great either way.
  12. For many years now, every winter I've made this vegetable bacon soup that is so rich and hearty it resembles a stew. Savory bacon, chunky vegetables, beans, Parmesan rind and chard deliver big, bold flavors. This recipe owes a debt of gratitude to Ina Garten, The Barefoot Contessa's, Winter Minestrone recipe for the inspired addition of pesto. Ingredients: Olive oil 6 cups chicken stock 24 ounces canned or boxed chopped tomatoes 8 ounces fresh chard, stalk removed, chopped 15-ounce can navy beans, drained and rinsed 4 ounces pancetta, or quality bacon ½-inch-diced 3-4 carrots, diced 3 stalks celery, diced 1 large yellow onion, chopped 2 cups peeled butternut squash, diced into ½-inch cubes 5 cloves minced garlic 1 bay leaf 2 tablespoons pesto 2 teaspoons chopped fresh thyme leaves ½ cup dry white wine 1 ounce piece Parmesan cheese rind 1 fresh rosemary sprig Kosher salt and freshly ground black pepper Freshly grated Parmesan cheese, as desired Directions: In a large, heavy soup pot, heat 2 tablespoons of olive oil over medium heat Add pancetta and cook over medium-low heat until lightly browned. Add shallots, carrots, celery, squash, garlic, and thyme and cook over medium heat, stirring occasionally, for about ten minutes, until the vegetables begin to soften. Add Parmesan cheese rind, tomatoes, 6 cups of the chicken stock, the bay leaf, rosemary sprig, 1 tablespoon salt, and 1½ teaspoons pepper. Bring pot to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender. Discard the bay leaf and rosemary sprig. Add the beans and heat until simmering. The soup should be nice and thick. If it’s too thick, add more chicken stock. If you want it thicker, let it cook a bit longer. Add the chard and cook until the leaves are tender. Stir in the white wine and the pesto. Salt as needed. Sprinkle with Parmesan cheese, drizzle with olive oil, and serve hot.
  13. If you're having a craving for something fried, delicious, original and gluten-free to liven up your dinner, then consider these bacon and white bean croquettes. They're easy to make, easy to cook, and they add a savory twist to an otherwise mundane meal. I like to make them with Rice Chex, but you can also use your favorite gluten-free breadcrumbs. Top them with a dash of parmesan or Romano cheese, and serve with meat dish like pork or lamb chops, and a salad, for a delicious meal. Ingredients: 2 cups cooked or canned white beans, drained (set aside a few tablespoons of liquid from drained beans) ½ cup onion, chopped fine ⅓ cup crushed Rice Chex, or fresh gluten-free breadcrumbs ¼ cup dried or fresh parsley, minced ½ teaspoon of black pepper 1 egg, lightly beaten 2 strips of crisp bacon, chopped fine 1 to 1½ tablespoon of hot sauce (optional) 1 cup peanut oil (use other oil as needed) parmesan or Romano cheese, grated (as desired) salt to taste Directions: Heat oven to 200°F. Mash the beans, but leave them lumpy. Add bean water as necessary to even out the paste. Combine beans, bacon, onion, egg, parsley, salt, and pepper. Mix well. Add crumbs (I like Rice Chex best, but it's important to crush them well) or cornmeal little by little until you can shape the mixture by hand. Shape the mixture into patties, and cook in lightly oiled pan, 3-5 minutes each side or until golden brown on each side. Warm patties at 200°F until they are all cooked. Top with grated parmesan or Romano cheese and serve.
  14. I think we need a fun thread. Bacon seems to be a popular food....so I thought...we need a thread of bacon recipes. Here is an interesting one: http://lovecookeat.com/bacon-cups/
  15. If you want to celebrate St. Patty's Day with an easy, tasty Irish dish that moves away from corned beef and cabbage, then this just might be the ticket. Basically, it's just cabbage cooked in bacon drippings and topped with bacon. If this doesn't make you like cabbage, nothing will. It's a dish that goes great with your favorite gluten-free beer, and is a great dish to bring to a potluck. Ingredients: 1 (12 ounce) package bacon ¼ cup bacon drippings 1 small head cabbage, cored and finely chopped ground black pepper to taste Directions: Cook bacon in a deep skillet over medium heat until crisp, 5 to 7 minutes. Remove bacon from skillet and drain on a paper towel-lined plate. Reserve ¼ cup drippings in skillet. Cook and stir cabbage in hot bacon drippings over medium heat until cabbage wilts, 5 to 7 minutes. Crumble bacon over cabbage. Stir and simmer until bacon is warmed, 2 to 3 minutes. Season with black pepper. Serve.
  16. 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.
  17. Just about everyone I know loves baked potatoes. And bacon. Let's face it, even the most militant vegans get weak in the knees when they get a good whiff of bacon. Bacon makes so many dishes even better. Especially baked potatoes. So imagine a warm hour that smells like bacon. Imagine taking two favorite things, baked potatoes and bacon, and turning them into a delicious, savory soup that will warm your house, entice your nose, and put happy bacon-induced smiles on the faces of your guests. This recipe delivers a soup that will do just that. Ingredients: 4 bacon slices 3 pounds baking potatoes 2 cups gluten-free chicken broth 2 cups onion, chopped 3 garlic cloves, minced 1 bay leaf 4 cups whole milk ¾ teaspoon black pepper ½ cup sliced green onions ¾ cup sharp cheddar cheese, shredded 1 teaspoon salt Directions: In a large soup pot, cook bacon oven over medium heat until evenly crisp. Remove bacon from pot; crumble into a bowl and set aside. Remove pot from heat, but keep the bacon drippings in the pot. Use a fork to poke holes in the potatoes. Cover potatoes with aluminum foil, and bake at 400° F for about 1 hour or until tender when poked with a fork. Remove potatoes from the oven and allow them to cool slightly. Use a potato masher to partially mash potatoes, including skins, then set them aside. When potatoes are mashed, add onion to bacon drippings in pan, and sauté for about 5 minutes, until onion is soft. Add salt, garlic, and bay leaf, and sauté for another 2-3 minutes. Add potato, milk, pepper, and broth, and bring to a boil. Reduce heat, and simmer for another 10 minutes. Remove bay leaf. Spoon soup into serving bowls and top each with bacon, green onions, and cheese. Enjoy!
  18. Celiac.com 03/17/2011 - Frittatas are great because you can serve them right out of the skilletand they are perfect either warm, or at room-temperature. This Italian-inspired dish takes on a sultry personality with the added saltiness of the bacon. I think the fontina gives this dish a little more sophistication, but cheese is a mere state of mind; use whatever is handy. A tip for you spice-fiends: add some hot sauce to the egg mixture for a little extra bite. Ingredients: 2 small russet potatoes, peeled and diced into ½-inch cubes 1 zucchini, grated 3 strips cooked bacon, crumbled 4 large eggs 2 tablespoons fresh cilantro, chopped 1 small onion, diced 2 cloves garlic, mined ½ cup grated fontina cheese 1 tablespoon olive oil 1 teaspoon salt 1 teaspoon pepper Directions: Preheat oven broiler. Place potato cubes in a pot of cold water and bring to a boil. Cook over medium-high heat for about 8 minutes, until tender. Drain potato cubes and set aside. In a medium bowl, whisk together eggs, cilantro and salt. Set aside. Heat olive oil in a medium-sized ovenproof skillet. Cook garlic and onions for about 2 minutes, until softened and translucent. Add grated zucchini and cook for another five minutes. Add cooked potatoes, stirring occasionally, until they have browned, about 5 additional minutes. Slowly pour egg mixture over vegetables. Cook over medium heat, tilting pan to evenly distribute eggs. Top with grated cheese and bacon pieces. Transfer to broiler and cook for about 5 minutes, until eggs begin to puff up. Remove and serve.
×