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Showing results for tags 'baked'.
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Fool-Proof Baked Valentine Mushroom Risotto (Gluten-Free)
Jefferson Adams posted an article in Italian
Celiac.com 01/27/2023 - If you're looking for a culinary way into the heart of your Valentine, this baked mushroom risotto is sure to do the trick. This delicious risotto starts and ends like any other risotto. However, to simplify the process, this recipe skips the middle steps that involve stirring and slowly adding ingredients, and stirring. Instead just going to pop it in the oven. This makes the process much easier, and delivers a risotto that is as flavorful and delicious as the traditional method. Your valentine will never know your secret. And you'll have extra time to celebrate. Fool-Proof Baked Valentine Mushroom Risotto Ingredients: 3 tablespoons butter 3 cups diced mushrooms salt to taste ½ yellow onion, diced ground black pepper to taste 1 pinch cayenne pepper 1 cup Carnaroli rice (or arborio rice) 2 cups chicken broth, divided ½ cup heavy whipping cream ½ cup chicken broth 2 tablespoons heavy whipping cream ½ cup finely grated Parmigiano-Reggiano cheese 2 tablespoons chopped fresh chives Directions: Heat oven to 400 degrees F (200 degrees C). Melt butter in large, oven-proof skillet over medium-high heat. Add mushrooms; season with salt, and cook and stir mushrooms until brown. They will begin browning after the moisture evaporates. Reduce heat to medium and stir in onion. Sprinkle with black pepper and cayenne pepper. Cook and stir until onions are translucent and soft. Pour rice into skillet and stir until each rice grain is coated with butter. Season with salt. Pour 1 cup chicken broth into the rice mixture. Raise heat to medium-high and cook, stirring rice until liquid is completely absorbed by the rice. Pour another cup chicken stock into the rice and stir until mixture comes to a simmer. Bake in heated oven until grains are almost tender, but still slightly firm, about 15 minutes. Transfer skillet to stovetop. Season with more salt, if necessary. Combine the remaining ½ cup chicken broth and cream; pour into the skillet. Cook on medium heat, stirring constantly until rice is tender, 1 or 2 minutes. Remove skillet from heat. Drizzle 2 tablespoons cream over rice. Add the grated Parmigiano-Reggiano and chives; stir. Serve immediately. Note: Carnaroli rice is a type of short-grain Italian rice sometimes used in risotto dishes. While arborio rice is the best known type of rice used in risotto, especially in the U.S., many cooks prefer carnaroli rice, which, like arborio, has more starch than other types of rice. Carnaroli is prized for its extra creamy finish. -
Baked Chicken with Herbs and Parmesan Cheese (Gluten-Free)
Jefferson Adams posted an article in American & British
Celiac.com 01/14/2014 - Baked chicken offers an easy, healthy alternative to frying, and can produce delicious results. This version uses crushed Rice Chex cereal in place of bread crumbs, and adds olive oil and a variety of seasonings to deliver a memorable meal. Ingredients: 4 skinless, boneless chicken breast halves 2 tablespoons olive oil 2 cloves garlic, minced ¾ cup crushed Rice Chex ¾ cup cup grated Parmesan cheese 1 teaspoon dried basil leaves 1 teaspoon dried thyme 1 teaspoon dried oregano 1 teaspoon salt ½ teaspoon garlic powder ½ teaspoon onion powder ¼ teaspoon ground black pepper ¼ teaspoon paprika Directions: Heat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. In a bowl, blend the olive oil and garlic. In a separate bowl, mix the crushed Rice Chex, Parmesan cheese, basil, thyme, oregano, salt, pepper, paprika, garlic and onion powders. Dip each chicken breast in the oil and garlic until well-coated, then in the bread crumb Parmesan mixture. Coat chicken well. Place coated chicken in baking dish, and top with extra coating mix. Bake until chicken is no longer pink inside, and juices run clear, about 30 minutes. -
Baked Honey Mustard Chicken with Herbs (Gluten-Free)
Jefferson Adams posted an article in American & British
Celiac.com 10/03/2012 - As the summer gives way, and the last summer nights begin to carry the chill of fall, the oven beckons you to give up the grill and bring your cooking inside. When that happens, I like to answer that call with simple, quick and delicious recipes that will warm the house just enough to keep it comfortable. Baked chicken breasts offer one of the simplest ways to craft a quick, delicious dinner that will have family and friends smiling. This recipe will serve six adults, so adjust accordingly. Ingredients: 6 skinless, boneless chicken breast halves ½ cup honey ½ cup Dijon or stone-ground mustard - gluten-free (I use Annie's) 1 teaspoon dried thyme 1 teaspoon dried basil 1 teaspoon paprika 1 teaspoon dried parsley salt and pepper to taste Directions: Heat oven to 350 degrees F (175 degrees C). Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, mix the honey, mustard, thyme, basil, paprika, and parsley. Pour or brush half of this mixture over the chicken, until well coated. Bake for about 30 minutes. Turn chicken pieces over and brush with the remaining half of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink inside, and the juices run clear. Cool about 10 minutes before serving with rice, or potatoes, and salad for a tasty, delicious meal. -
SOYJOY Baked Whole Soy and Cranberry Bar
Celiac.com Sponsor: Review posted an article in Product Reviews
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Celiac.com 10/10/2012 - With so many gluten-free snack bars coming onto the market nowadays, it can be hard to find one that stands out, and really deserves a spot in your snack food reserves. SOYJOY makes great baked whole soy-based gluten-free bars, and their new cranberry flavor is one of their best yet. When trying to describe the new cranberry SOYJOY, my first instinct is to compare it to a Nutri-Grain bar, just lighter and with whole dried fruit instead of a jelly filling (and no gluten, of course). I'm not usually a huge cranberry fan, but in this context, the cranberries add a very satisfying tanginess that keeps the bar from being overwhelmingly sweet. The bar also has a pleasant texture: it's both light (not overly heavy or chewy like some snack bars) and slightly moist, which is surprising given that it's made from baked soy. You can't expect to replace breakfast with these, but they are free of trans fats, low glycemic, low sodium and have 4g of protein. The ingredients list is also short and easily understood, with whole soy and dried fruit and no high fructose corn syrup. The portion control is also good, coming in at only 140 calories per bar. If you're looking for a tasty, fruity gluten-free snack to tide you over between meals, these are definitely worth a try. For more info visit their site. -
Celiac.com 02/26/2010 - I tried Mr. Krispers Sour Cream & Onion Baked Rice Krisps, which are small and thin gluten-free crackers, and I must say that they are truly outstanding…I ate the whole 4.2 oz. bag and found myself licking my fingers after they were all gone. It is really impossible to eat just one of these tasty little baked, gluten-free rice thins—actually if you can stop at half a bag your will power would be exponentially greater than mine was! This product reminds me of sour cream & onion potato chips, but the nice thing about Mr. Krispers is that they are baked instead of fried, and the ingredients include brown rice flour, so you get 1 gram of fiber per serving (4% of the “Daily Value”), or if you are like me you would get 20% of your daily fiber by eating the whole bag. My children also loved Mr. Krispers Sour Cream & Onion Baked Gluten-Free Rice Krisps, and they would make an outstanding addition to their lunch boxes. They would also be a hit at any party of other social gathering—just be sure to have dozens of bags on hand because your guests won’t be able to stop eating them! -
Celiac.com 01/13/2015 - A great dip can be the foundation of a great potluck. A great dip can carry a room full of hungry snackers on its shoulders, at least until halftime, when the big guns come out. This easy recipe combines spinach and parmesan cheese with chopped artichoke hearts, some sour cream, a bit of mayo, and a dash of garlic to deliver a truly great dip that will hold down any game day potluck. Ingredients: 1½ cups Parmesan cheese 1 pound fresh chopped spinach, wilted 1 (14 ounce) can artichoke hearts, drained and chopped ½ cup sour cream ¼ cup cream cheese ¼ cup mayonnaise 2 teaspoons garlic, minced Directions: Heat oven to 350°F. Heat 1 teaspoon of oil in a medium skillet, and sauté the spinach until wilted. Strain away excess liquid. Mix together Parmesan cheese, spinach, and artichoke hearts. Combine remaining ingredients and mix with spinach mixture. Bake for 20-30 minutes. Serve with gluten-free crackers or toasted gluten-free bread. -
04/23/2019 - Looking for a no hassle, easy to please dinner idea? This baked teriyaki chicken comes together in a snap, and cooks in under an hour. Ingredients: 6-8 chicken thighs 1 tablespoon cornstarch 1 tablespoon cold water ½ cup brown sugar ½ cup gluten-free soy sauce ¼ cup cider vinegar 1 clove garlic, minced ½ teaspoon ground ginger ¼ teaspoon ground black pepper Directions: In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Place on the stove top, and bring to a simmer, stirring frequently, until sauce thickens and bubbles. Remove from heat. Heat oven to 425 degrees F. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again. Bake for 15-20 minutes. Turn pieces over, and bake for another 15-20 minutes, until juices run clear when poked with a fork. Top with sauce every 10 minutes while cooking. -
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. -
Gory Gluten-free Bloody Baked Halloween Rats
Jefferson Adams posted an article in American & British
Want to shock and delight the kids with a little Halloween culinary gore? These bloody baked rats are just the ticket! They are basically creatively shaped meatloaf with a twist. They're easy to make, and sure to draw some excitement at the dinner table. Ingredients: 1 pound ground beef ½ cup crushed Rice Chex cereal ⅓ onion, chopped 1 egg, beaten ½ cup cubed Swiss cheese (1 cube per rat) 2 (10 ounce) cans tomato sauce ½ cup white sugar ½ teaspoon paprika ¼ teaspoon dried thyme ¼ teaspoon celery salt ¼ teaspoon black pepper 1½ tablespoons Worcestershire sauce 1 or two uncooked gluten-free spaghetti noodles, broken into 1-inch pieces ½ carrot, cut into â…›-inch thick slices, OR round ends of one brown mushroom cut to â…›-inch thick 1 tablespoon frozen green peas Directions: Heat the oven to 350 degrees F (175 degrees C). In a large bowl, combine the ground beef, onion, egg, crushed Rice Chex, paprika, celery salt, thyme, and pepper. Use your hands to mix until well blended. Measure out ⅓ cupfuls of the meat mixture and mold around a cube of cheese like a meatball. I like to put the cheese more toward the front and tell the kids it’s rats brains, but use your own judgement. Shape into a point at one end with a longer body that comes to an oval at the fat end. Place each ''rat'' into a shallow baking dish, and continue with the remaining meat. In a medium bowl, stir together the tomato sauce, sugar and Worcestershire sauce, and pour over the rats in the baking dish. Cover the dish and bake for 25 minutes at 350 degrees F (175 degrees C.) Uncover the dish and continue to bake for another 5-10 minutes. Baste rats with sauce from time to time to form a glaze. Use a spatula to move each rat onto a plated bed of rice. Insert pieces of uncooked spaghetti into the rounded end of the rats to make tails. Press peas into the pointy end to make eyes. Use spaghetti pieces to anchor carrot or mushroom slices to make ears. Be careful to remove them, or to make sure no one eats them by accident, especially small children. Spoon tomato sauce over rats and serve over rice. Source: This recipe comes from Angela O. via Allrecipes: Halloween Bloody Baked Rats. In addition to adapting it to be gluten-free, I have taken some liberties with spices, cut down the sugar, and substituted Swiss cheese for cheddar. Enjoy! -
Celiac.com 11/15/2010 - Fermentation of wheat flour with sourdough lactobacilli and fungal proteases decreases the concentration of gluten in wheat. Depending on the level of hydrolyzation, gluten levels can be reduced as low as 8 parts per million. A team of researchers recently conducted a small study to assess whether people with celiac disease can eat baked goods made with wheat flour that is hydrolyzed via sourdough lactobacilli and fungal proteases during food processing. The team included L. Greco, M. Gobbetti, R. Auricchio, R. Di Mase, F. Landolfi, F. Paparo, R. Di Cagno, M. De Angelis, C. G. Rizzello, A. Cassone, G. Terrone, L. Timpone, M. D'Aniello, M. Maglio, R. Troncone, S. Auricchio. They are affiliated with the Department of Pediatrics and European Laboratory for the Study of Food Induced Diseases, University of Naples, Federico II in Naples Italy. The team evaluated the safety of daily administration of baked goods made from this hydrolyzed form of wheat flour for patients with celiac disease. Patients who volunteered for the study were assigned at random to consume 200 grams per day of baked goods from one of three groups. The did so every day for 60 days. The first group of six patients ate natural flour baked goods (NFBG), with a gluten content of 80,127 ppm gluten. The second group of 2 patients ate baked goods made from extensively hydrolyzed flour (S1BG), with a residual gluten content of 2,480 ppm. The third group of patients ate baked goods made from fully hydrolyzed flour (S2BG), with just 8 ppm residual gluten. In the first group, two of the six patients consuming baked goods made with natural flour (NFBG) discontinued the challenge because of adverse symptoms. All six patients in this group showed increased levels of anti-tissue transglutaminase (tTG) antibodies and small bowel deterioration. The two patients who ate baked goods made from extensively hydrolyzed flour (S1BG) had no clinical complaints, but biopsy showed intestinal damage in the form of subtotal villous atrophy. The five patients who ate baked goods made with made from fully hydrolyzed flour (S2BG), at just 8 ppm residual gluten had no clinical complaints. Also, they showed no increase in anti-tTG antibodies, and Marsh grades of their small intestinal mucosa showed no adverse change. Evidence with this small 60-day dietary study shows that people with celiac disease can safely consume baked goods made from fully hydrolyzed wheat flour, manufactured with sourdough lactobacilli and fungal proteases. This flour shows no toxicicity to patients with celiac disease. The team notes that a combined analysis of serologic, morphometric, and immunohistochemical parameters is the most accurate method to assess new therapies for this disorder. The results need to be borne out by further study, but, in the future, baked goods made with fully hydrolyzed wheat flour, manufactured with sourdough lactobacilli and fungal proteases may become another option for people with celiac disease. Source: Clin Gastroenterol Hepatol. 2010 Oct 15. doi:10.1016/j.cgh.2010.09.025 -
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. -
Casserole season is upon us once again. This baked sausage and wild rice is just the thing for a chilly fall night. Ingredients: 12 ounces mild pork sausage 2 cups cubed, cooked chicken 1 cup chopped onion 8 ounces sliced fresh mushrooms 1 can sliced water chestnuts, 8 ounces, drained ¼ cup potato starch â…› teaspoon pepper 1½ cups gluten-free chicken broth ¾ cup whole milk ¾ cup long grain and wild rice blend, (such as RiceSelect Royal Blend, Texmati White, Brown, Wild, and Red Rice) ½ cup Italian parsley, chopped ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon salt ½ teaspoon pepper Directions: In a 12-inch skillet, cook sausage and onion until sausage is brown. Drain off fat. Add sliced mushrooms and water chestnuts and cook until mushrooms are tender. Stir in parsley, garlic powder and onion powder. Wisk in potato starch and pepper. Add chicken broth and milk together. Cook and stir until mixture is thickened and bubbly. Cook and stir for 1 minute more. Remove skillet from heat. Add ½ teaspoon salt, as needed. Meanwhile, in a saucepan, cook long grain and wild rice mix according to package directions. Toss together the sausage mixture, rice, and chicken. Transfer to a casserole dish. Bake, uncovered, at 350F for 25 to 30 minutes, or until heated through. Serve warm. -
Celiac.com 07/25/2017 - Enzymes are playing an increasing part in both the treatment of celiac disease, and in the manufacture of gluten-free baked goods. DSM recently showcased their new rice-based baker's enzyme, Bakezyme, at the annual meeting of Institute of Food Technologists (IFT) in Las Vegas. The product took DSM two years to develop and perfect, and promises to improve the softness and moistness of gluten-free bread. Bakezyme is so good, says DSM, and leaves gluten-free bread so soft and so moist that it can compete with wheat-based breads in texture. Designed to meet an array of manufacturer needs, Bakezyme is available in five different enzyme classes–amylase, protease, xylanase, glucose oxidase and amyloglucosidase. The version with amylase, an anti-staling enzyme, for example, will retain the softness for at least nine days. Fokke Van den Berg, DSM global business manager for baking says that Bakezyme grew out of DSM's efforts to tackle the two biggest consumer complaints about gluten-free bread, the hardness, and the dryness. While most baker's enzymes are derived from wheat, Bakezyme is made of fermentation-derived microorganisms added to rice flour, making it suitable for people with celiac disease and gluten intolerance. Because the enzymes are deactivated during baking, Bakezyme is regarded as a processing aid and thus is not required to be listed as an ingredient. DSM tested Bakezyme on two types of dough, oat and a mixture of potato and rice, with each requiring a slightly different formulation for similar results. Beyond the slight costs of ensuring that Bakezyme is gluten-free, its overall price is on par other enzyme ingredients, partly because such a small amount is needed. One kilo of Bakezyme is enough to produce 10,000 kilos of bread. The company expects most demand to come from the US and UK as well as other European countries, but the gluten-free trend is also spreading to Brazil, Turkey and Morocco, said Van den Berg. Read more at FoodNavigator.com. -
Did you know that Milton's Craft Bakers makes an outstanding line of gluten-free chips and crackers? I didn't, but was recently lucky enough to get to try out their Gluten-Free Himalayan Salt Baked Chips and their Gluten-Free Crispy Sea Salt Crackers. What really stood out about each of these wonderful gluten-free snacks was their lightness—since both are perfectly baked instead of fried, they tasted light, healthy, and very crunchy. The Crispy Sea Salt Crackers were perfect for dipping. I tried them with a jalapeno and artichoke dip, and they were wonderful, and I also had them with a sharp cheddar cheese on top. They seem to go great with everything, and are made with multiple grains including millet, brown rice, gluten-free oats, and corn. Likewise, the Himalayan Salt Baked Chips were similarly versatile, and were far lighter tasting than regular tortilla chips. Besides being gluten-free, the chips are also free of dairy, nut, soy, and eggs, and are made with corn, brown rice, lentils, and chick peas. Both snacks are non-GMO, Kosher, and don't contain any cholesterol. These outstanding snacks are a perfect addition to any party or event, or just to have as a snack on your own. They are gluten-free, but those who are not on a gluten-free diet will never notice this. Milton's Craft Bakers has done a great job making these wholesome, gluten-free snacks. Visit their site for more info. -
Baked Chicken with Honey and Balsamic (Gluten-Free)
Jefferson Adams posted an article in Indian & Middle Eastern
Celiac.com 06/09/2016 - This is one of my favorite basic chicken recipes. It's one of those super easy to make, yet big on flavor. Balsamic vinegar and honey anchor olive oil and spices to deliver a moist, delicious baked chicken that is also gluten-free! I like to prepare the marinade the night before so it's ready for dinner the next day. Ingredients: 2 pounds bone-in chicken thighs ¼ cup balsamic vinegar ¼ cup honey ¼ cup olive oil ½ teaspoon dried thyme ½ teaspoon dried rosemary 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon paprika ½ teaspoon black pepper Directions: Beat balsamic vinegar, olive oil, honey, thyme, black pepper, paprika, garlic powder, onion powder, and rosemary together in a bowl until smooth. Pour marinade into a resealable plastic bag. Season chicken thighs with salt and black pepper; add to marinade in plastic bag. Squeeze bag to remove air and seal. Marinate chicken in refrigerator for 2 to 8 hours. Heat oven to 375F (190C). Pour chicken and marinade into a baking dish. Bake chicken about 40 minutes, until no longer pink at the bone and the juices run clear. -
Gluten-Free Baked Frosted Rice Snacks By Kameda USA
Celiac.com Sponsor: Review posted an article in Product Reviews
When I heard there was a new rice snack that was crispy yet also soft enough to melt in my mouth, I had to try it. And boy am I glad I did...these snacks are awesome! Kameda USA, Inc. clearly has hit a home run with this product. These Gluten Free Baked Frosted Rice Snacks are delicately sweet. The hint of sea salt perfectly balances the creamy vanilla frosting on top. I have never tasted anything like it. These treats are not only unique and delicious, but they also are not bad for you! With only 50 calories in a package of two, you'll be able to eat as many as you want as a snack, or for dessert, and not feel guilty. They are also low in sodium, low in sugar and have no saturated fat. Another thing I like about this product is that there are 12 packages (two crisps wrapped in cellophane) in each bag. They are sure to last a long time (longer than a bag of chips) if you can manage to eat only one package a day...so far, I haven't been able to do that! For more information visit: www.Kamedausa.com. -
Celiac.com 04/30/2015 - This recipe for basil chicken is easy to make, and sure to please. Take some chicken, smear it with basil pesto, bake it until done, top it with tomatoes and Swiss cheese, pop it in the broiler and bang! you've got dinner. You can substitute mozzarella for Swiss cheese, and you can also cook it on the grill in stead of baking. Ingredients: 4-6 boneless skinless chicken breast halves ¾ cup basil pesto (recipe below) ¾ cup Swiss cheese, shredded 3-4 Roma tomatoes, sliced Salt and pepper to taste Directions: Heat oven to 400 degrees F. Line baking sheet with heavy-duty foil. Spray with oil. Place chicken in medium bowl. Add pesto and toss until chicken is well-coated. Place chicken on baking sheet. Bake for 20-25 minutes or until chicken is no longer pink in center. Remove from oven; top with tomatoes and Swiss cheese. Switch to the broiler for 3-5 minutes or until cheese is melted. Remove from oven. Sprinkle with salt and pepper. Serve with rice or gluten-free pasta. Fresh Basil Pesto Recipe Ingredients: 2 cups packed fresh basil leaves 2 cloves garlic ¼ cup pine nuts ¼ cup extra-virgin olive oil, divided Kosher salt and freshly ground black pepper, to taste ½ cup freshly grated Romano cheese Directions: Combine the basil, garlic, and pine nuts in a food processor and blend until coarsely chopped. Add ½ cup of olive oil and process until fully blended and smooth. Add salt and pepper to taste. If you're serving it right away, then add all the remaining oil and blend until smooth. Pour the pesto into a large bowl and stir in the cheese. If you intend to store pesto a few days, or if you want to freeze it, then put it into an air-tight container and drizzle remaining oil over the top. If refrigerating, then add cheese before serving. You can freeze pesto for up to 3 months. Just thaw it our, mix in cheese, and serve.
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Systech Illinois to Monitor Gluten-free Baked Goods
Jefferson Adams posted an article in Additional Concerns
Celiac.com 08/15/2014 - Systech Illinois, which makes gas analysis instruments, has struck a deal with Ultrapharm gluten-free bakery to monitor Ultrapharm’s modified atmosphere packs. Ultrapharm will use Systech’s oxygen and carbon dioxide headspace analyzer to make sure their products are properly sealed, and to test the inert packaging atmosphere for maximum shelf life. Beth Faulkner, marketing manager, Systech Illinois, told FoodProductionDaily that Ultrapharm is the first gluten-free bakery to partner with Systech for atmospheric quality assurance testing. Systech’s Gaspace Advance uses a probe that is inserted into the gas pack to measure levels of oxygen and carbon dioxide. The results are then shown on an LCD display. Ultrapharm opened its gluten-free baking facility in Poland in 2005. Nearly all of the company’s gluten-free products are exported from the Polish manufacturing site to Italy, Germany, France, UK and Ireland. The baking facility uses modified atmospheric packaging to extend shelf life of up to six months for its frozen breads, rolls and filled pastries and pies. Testing the modified atmospheric packs helps to assure proper shelf life, and to keep the product looking its best. Systech Illinois also produces oxygen permeation and water vapor permeation analyzers for packaging film, finished package and PET bottles. -
Macaroni and cheese is one of the true comfort foods, beloved by kids and adults from sea to sea. There are dozens of kinds you can make from s box, but homemade macaroni and cheese is a true delight. This recipe requires no boiling, and delivers a delicious, creamy macaroni and cheese that will please even your pickiest eaters. Ingredients: 1 pound uncooked gluten-free macaroni (use Schar penne) 4 eggs 3 cups (2 cans) evaporated milk 2 cups water 2 tablespoons butter, melted ⅓ pound shredded American cheese ⅓ pound shredded cheddar cheese ⅓ pound shredded Monterey Jack cheese 2 teaspoons gluten-free mustard 1 teaspoon salt ½ teaspoon ground white pepper Directions: Heat the oven to 350 degrees F (175 degrees C). In a large shallow baking dish, toss Mix uncooked macaroni and melted butter together, making sure the macaroni and the inside of the dish are both thoroughly coated. Add cheese, and stir until evenly mixed. In a medium bowl, mix the evaporated milk, water, eggs, mustard powder, salt, and white pepper. Pour over the macaroni, and bake uncovered for 45 minutes, or until it is firm in the middle. Remove from the oven, and let cool for 5-10 minutes before serving.
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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.
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Celiac.com 06/10/2014 - Asparagus season is upon us, and I’ve been looking for new ways to prepare this ever-popular vegetable. This recipe offers one of the easiest, most delicious ways I know to make delicious, memorable asparagus. Ingredients: 1 bunch fresh asparagus, washed and trimmed Splash of olive oil 2 tablespoons butter 1 tablespoon gluten-free tamari or soy sauce 1 teaspoon balsamic vinegar Salt and pepper to taste Directions: Heat oven to 400 degrees F (200 degrees C). Clean the asparagus and snap off the white bottom parts. Arrange asparagus in a large baking dish. Coat with oil, and season with salt and pepper. Bake asparagus 12 minutes, or until tender. Melt the butter in a saucepan over medium heat. Remove from heat, and stir in soy sauce and balsamic vinegar. Pour over the baked asparagus to serve.
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Spanish-style Baked Chicken with Olives (Gluten-Free)
Jefferson Adams posted an article in Mexican & Spanish
Celiac.com 03/05/2014 - The Spanish make some mean chicken. This easy recipe offers one of my favorite ways to make baked chicken. The chicken pieces are marinated, then baked with lemon, olives and raisins. Hints of oregano, paprika, garlic and bay leaf bring it all together. Ingredients: 3 pounds chicken pieces ⅓ cup olive oil ⅓ cup red wine vinegar 2 tablespoons brown sugar 3 teaspoons chopped fresh oregano, or 1½ teaspoon dried 2 teaspoons chopped fresh thyme, or 1 teaspoon dried 3-4 bay leaves 1 ¼ teaspoon salt ⅓ teaspoon garlic powder ½ teaspoon paprika ½ cup raisins ⅓ cup sliced and pitted green olives ½ cup dry white wine 1 small lemon, sliced Ground pepper to taste In a medium bowl combine the olive oil, vinegar, oregano, salt, garlic powder, pepper, thyme, bay leaves, raisins and olives. Pierce the skin of the chicken with fork tines and place chicken in the marinade, Coating well, cover and refrigerate several hours or overnight. Heat oven to 350°F. Place chicken in large, shallow baking dish. Combine wine with the marinade and pour over chicken. Sprinkle chicken with paprika and brown sugar. Place lemon slices on top of the chicken. Bake uncovered at 350°F, for about 45-55 minutes, basting occasionally, until chicken is tender, and juices run clear. Remove bay leaves. Serve over rice. -
Celiac.com 01/23/2014 - Wild salmon is one of the perpetual favorites at my dinner table. This recipe adds dash of Dijon mustard, pecans, parsley and Romano cheese to deliver this salmon dish that is sure to be a hit at your table. Ingredients: 4 salmon fillets (4 ounce) ¼ cup butter, melted (not margarine!) 3 tablespoons Dijon or brown mustard 1 teaspoon dry white wine 1½ tablespoons honey ¼ cup crushed Rice Chex ¼ cup finely chopped pecans ¼ grated Romano or Parmesan cheese ¼ teaspoon paprika 4 teaspoons chopped Italian parsley salt and pepper to taste 1 lemon, for garnish Directions: Heat oven to 400 degrees F (200 degrees C). In a small bowl, mix butter, mustard, wine and honey. Set aside. In another bowl, mix Rice Chex, chopped pecans, and parsley. Brush each salmon fillet lightly with honey mustard mixture, then sprinkle the tops of the fillets with the Chex mixture. Top with paprika. Bake salmon 12 to 15 minutes until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon. Serve with rice and vegetables for a delicious meal.
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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!
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This recipe makes an outstanding gluten-free and vegetarian main dish that is very hearty! Gluten-Free and Vegetarian Ingredients: 1 cup sesame seeds 1 large bunch of fresh kale, finely chopped 2 tsp. olive oil 1/2 cup Vidallia onion, diced 2 cloves garlic, peeled and minced 1 Tbsp. dried thyme 1/4 tsp. chili powder 2 cups cooked quinoa (about 1 cup uncooked quinoa) 1 cup Greek plain yogurt 2 large eggs, lightly beaten ¾ tsp. sea salt ½ tsp. freshly ground white pepper Instructions: Preheat oven to 350 degrees F. Coat an 8 x 8-inch baking dish with cooking spray, then coat with sesame seeds. Fill a large bowl with ice and water; set aside. Bring a large pot of water to a boil. Add kale; blanch until bright green, approximately 8-10 seconds. Transfer hot spinach to the ice bath to cool for 30 seconds, remove and drain water. Set aside kale on a paper towel. Heat olive oil in a medium skillet. Add Vidallia onion, garlic, thyme and chili powder; sauté until translucent, approximately 8-10 minutes. Remove from heat; transfer to a medium-sized bowl. Add kale, cooked quinoa, yogurt, eggs, sea salt and pepper to the onion mixture; mix well to combine. Transfer quinoa mixture into the prepared baking dish and place in the oven. Bake until set and golden brown, approximately 60 minutes. Remove from oven. Slice and serve warm or at room temperature with a dollop of Greek plain yogurt for dipping, if desired. Enjoy!
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