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Found 14 results

  1. Celiac.com 09/07/2019 - With fall just around the corner, and plenty of delicious summer vegetables still on hand, this vegetarian chili is easy to make and delicious to eat. It's guaranteed to leave plenty of smiling faces at the table. Ingredients: 3 tablespoons olive oil ½ cup chicken broth ¼ cup chili powder 1 tablespoons ground cumin 1 teaspoon salt ½ teaspoon ground cayenne pepper, optional 8 oz. fresh tomatillos 1 medium zucchini, diced 1 cup diced onion 2 tablespoons minced garlic 1 can sweet corn kernels, fresh, canned or frozen 1 medium red bell pepper 1 medium green bell pepper 1 cup thinly sliced carrots 2 cans red, black or pinto beans 1 can tomatoes in purée, tomatoes coarsely chopped 1 cup diced tofu (Optional) Directions: Heat oil in a large stock pot over medium heat. Add onion and cook 2 to 3 minutes, stirring, until onion starts to soften. Add garlic and stir until garlic becomes fragrant. Add red and green bell peppers and carrots and cook about 5 minutes, stirring often, until carrots soften a bit. Add chili powder, ground cumin, salt and ground red pepper and cook and stir 1 minute. Add tomatillos and zucchini and cook about 10 minutes, stirring often, until tomatillos get soft. Stir in remaining ingredients. Bring to a boil, reduce heat to low, cover and simmer 20 minutes. Uncover and simmer another 10 minutes, stirring occasionally, until sauce thickens and vegetables are tender. Serve with your favorite gluten-free bread, crackers, or tortilla chips.
  2. Celiac.com 09/23/2017 - Looking for a light refreshing salad that will help you turn corners at the next cookout? Look no further. Esquite is basically an the off-the-cob version of elote, the popular Mexican street food dish. This recipe adds grilled and chopped poblano chiles. Ingredients: 4 ears of corn, in husk 3 small poblano chiles 3 tablespoons unsalted butter 2 scallions, chopped ⅓ cup crumbled cotija cheese ¼ cup fresh cilantro, chopped, as desired 3 tablespoons fresh lime juice 2 tablespoons fresh Mexican crema with a dash of hot sauce, as desired, for serving 1teaspoon gluten-free hot sauce, to taste vegetable oil (for grill) Kosher salt Directions: Heat a grill to medium heat; oil grate. Whisk lime juice and hot sauce in a medium bowl, with a dash of salt. Set dressing aside. Grill corn in husks for about 10–12 minutes, turning occasionally, until corn husks are charred black and some of the kernels are dark brown Grill chiles alongside corn, turning as needed, for about 8-10 minutes, until blackened in spots and crisp, but tender. Transfer corn and chiles to a platter to cool a bit before shucking corn. While corn cools, peel the charred skin off of the poblano chiles. Remove seeds from chiles and chop. Butter the corn, then cut kernels from cobs, and place into bowl with the dressing. Add to corn along with scallions. Toss to combine. Top with crema, cojtija cheese, and cilantro as desired. Salt to taste and serve with lime wedges.
  3. Celiac.com 02/12/2016 - Whether you're looking to make a big impact at your next potluck, or just looking to feed a small army of hungry mouths without working too hard, this hearty vegetarian chili has you covered. Ingredients: 2 cans black or pinto beans (15 ounces each) 8 fresh tomatillos 1 medium zucchini 1 can tomatoes in purée, coarsely chopped ½ cup canned or frozen corn ½ cup vegetarian broth 3 tablespoons olive oil 1 medium onion, diced 2 tablespoons garlic, minced 1 medium red bell pepper, chopped 1 medium green bell pepper, chopped 1 cup thinly sliced carrots 3 tablespoons chili powder, to taste 1 tablespoons ground cumin 1 teaspoon salt Pinch of ground cayenne pepper, to taste Directions: In a large stock pot, heat oil over medium heat. Add onion and garlic and cook 2 to 3 minutes, stirring often, until onion starts to soften. Add bell peppers and carrots, and cook 5 to 6 minutes, stirring often, until carrots and peppers soften a bit. Add chili powder, cumin, salt and ground red pepper, and cook for another minute or so, stirring well. Add tomatillos and zucchini, and cook until tomatillos soften, about 10 minutes, stirring often. Stir in remaining ingredients. Raise to a boil, and then reduce heat to low, cover and simmer 20 minutes. Uncover and simmer another minutes or so, stirring occasionally, until sauce has thickened and vegetables are tender to a fork.
  4. Celiac.com 11/19/2015 - Pebre is like a Chilean version of what Mexicans call pico de gallo. This mixture of chile peppers, onions, garlic, cilantro, and sometimes tomatoes, can be found on almost any table in Chile. It is commonly served with bread and butter. Pair this version with your favorite toasted gluten-free bread, and you’re in business. Ingredients: 1 tablespoon red wine vinegar, to taste 2 tablespoons olive oil 1 large onion 1 medium ripe tomato, diced 3 cloves garlic 3 tablespoons red chile pepper paste, to taste OR 2-3 tablespoons finely minced fresh red or green chile peppers Juice of 1 lime ⅓ cup cilantro leaves, minced Salt and pepper to taste Directions: Chop onions, tomatoes. Mince garlic and peppers. Put ingredients into a bowl and mix. Serve at room temperature.
  5. Celiac.com 08/27/2015 - Here's a great twist on standard vegetable stir-fry that will elicit smiles around the dinner table. Serve it with steamed jasmine or white rice, or with our Really Good Chinese-style Fried Rice. Ingredients: 1 pound shrimp, cleaned and deveined 1 garlic clove ½ red bell pepper, deseeded and sliced into small wedges ½ green bell pepper, de-seeded and sliced into small wedges ⅓-½ cup sweet chili sauce ⅓ cup cashews, halved 2 tablespoons olive oil ½ teaspoon sesame oil fresh cilantro sprigs, as garnish 2 limes, cut to wedges, as garnish Directions: In a large, wide skillet warm the olive oil over moderate heat. Add minced garlic and sauté until fragrant, about 30 seconds. Add sesame oil and peppers and sauté about 1 minute or so. Add the shrimp and sauté about 3-5 minutes until shrimp are pink and cooked though. Remove from the pan. Drain away any liquid in pan. Add the sweet chili sauce. Cook until warmed through. Add more chili sauce, as desired. Top with some cashews, cilantro and fresh lime wedges to taste. Serve with rice.
  6. Celiac.com 10/30/2014 - As much as you might love Halloween, you just can’t (or shouldn’t) have candy for dinner. When dinner time comes, consider whipping up this delightfully hearty pumpkin chili. Sauté some onion and garlic, transfer all the ingredients to a slow cooker, and four to five hours later, bang! Just remember to add your favorite garnishes and enjoy. Ingredients: 2½ cups cubed lean beef stew meat 2 tablespoons olive oil 1 medium onion, chopped 1 small sweet yellow pepper, chopped 1 small sweet red pepper, chopped 4 garlic cloves, minced 1 can (15 ounces) black beans, drained and rinsed 1 can red kidney beans, drained and rinsed 1 can (15 ounces) solid-pack pumpkin 1 can (14-½ ounces) diced tomatoes, with juice 3 cups chicken broth ½ cup dry white wine 2 teaspoons dried parsley 2 teaspoons chili powder 2 teaspoons onion powder 1 teaspoon garlic powder 1½ teaspoons ground cumin 1½ teaspoons dried oregano ½ teaspoon salt ½ teaspoon black pepper Cubed avocado, lime wedges, sliced radishes, sliced cabbage, sliced green onions, and whole yogurt or sour cream Directions: In a large skillet, heat oil over medium-high heat. Add onion and peppers, and cook until tender. Add garlic, and cook another minute or so. Transfer to a large slow cooker; stir in the remaining ingredients. Cook, covered, on low 4-5 hours. Serve with avocado, lime wedges, sliced radishes, sliced cabbage, sliced green onions, and whole yogurt or sour cream. Goes great alone with toasted gluten-free bread, or over rice.
  7. Its Soup and Chili Season! I thought we could share some of our favorite soup and chili recipes. I'll do the first: Cowboy Steak Soup 1 lb boneless sirloin steak, cut into 1in x1 x1/4 pieces) 1 teasp dried basil 1/2 teasp salt 1/4 teas pepper 2 garlic cloves, minced 1 tbsp. oil 2 (14 oz) cans beef broth (I used 1- 32 oz box of unsalted Kitchen Basics) 16 oz chunky salsa (I use Herdez medium if I want it a bit spicy) 2 cups frozen cut green beans 2 cups frozen skin on wedge style potatoes (or pre-cook some of you own potatoes) 1 can (15 oz) beans - Northern or pinto, rinsed 1 cup torn fresh spinach (this is not enough to make it taste spinachy) 1. Toss to coat - beef, basil, salt, pepper, garlic and oil. 2. Heat a pan over medium high heat, until hot. Add beef mixture. Stir and cook until the sides are browned but not thoroughly cooked. 3. Stir in the broth, salsa, green beans. Bring to a boil. Reduce heat and add the frozen potatoes and beans. Simmer 10 minutes. 4. When ready to serve, stir in the spinach and simmer for a couple of minutes to wilt it. Note: I used closer to 4 cups of potatoes and we ate them all and the left-over soup had no potatoes. I reheated the left-over with some more frozen potatoes and it worked great.
  8. This recipe comes to us from Phyllis Chinn. 1 - 2 large onions, chopped 1 tablespoon oil 2 cloves minced garlic 1 4-oz can chopped green chilis (Old El Paso brabd is gluten-free) 1 teaspoon salt 1 teaspoon pepper ½ teaspoon ground cumin ¼ teaspoon cayenne ¼ teaspoon ground cloves 2 cans gluten-free chicken broth 3 - 4 cans great northern beans (Green Giant is a good brand) Simmer 4 chicken breasts in water and seasonings until tender. or simmer in homemade chicken broth. Cool and cut or shred into large pieces. Sauté onions in oil until translucent. Add the seasonings. chilis, chicken broth and beans and simmer for approximately 1 hour, on low heat, stirring frequently. If too thick, thin with chicken broth or water. Add chicken and simmer about 20 minutes more. Serve topped with shredded Monterey jack cheese. Freezes well.
  9. In my house, the chilly appearance of fall means stews, soups and chilies simmering on the stove. Fall is when I love making dishes that not only help to warm the house, but also fill it with delicious aromas that tease my nose until dinner time. Chili is one of my favorite things to make in fall. Below is a recipe for a rich, delicious chili that will delight your nose as it cooks, and delight yourself, friends and family when it's time to eat. It is easy to make, keeps well in the fridge or freezer, and makes a great main dish, or a great side for a game day or the family visit pot-luck. Ingredients: 2 pounds extra-lean ground beef 1 teaspoon butter 1 large white onion, chopped 2 garlic cloves, chopped 1 can (4.5 ounces) mild green chili peppers, chopped 1 habanero pepper, halved and seeded (optional) 2 (15 ounce) cans red kidney beans, drained 1 (15 ounce) can pinto beans, drained 1 (15 ounce) can tomato sauce 1 (28-ounce) can crushed tomatoes 1 tablespoon chili powder 1 teaspoon ground cumin ½ teaspoon ground oregano 2 teaspoons salt ½ teaspoon garlic powder 3-4 drops of of hot red pepper sauce, to taste (Louisiana Brand or other gluten-free brand) Note: If you use fresh, dry beans, be sure to clean them and soak them overnight before cooking. Directions: In a large pot, cook the ground beef over medium heat until evenly browned. Drain off grease, and set aside. Melt butter in a skillet over medium heat. Sauté the onions and garlic about 3-5 minutes, until onions are clear, adding green chills and habanero during last 2 minutes. Remove the onions, garlic and peppers from the heat and add them to the pot with the ground beef, and set the heat to medium. Add habanero halves. Add the kidney beans and tomato sauce to the beef mixture, and season with chili powder, salt, garlic salt and hot pepper sauce. Bring to a simmer, and adjust seasonings to taste if necessary. Cover, reduce heat to low, and simmer for 2-3 hours, stirring occasionally. When it's done, remove the habanero pieces and discard. Serve chili with buttered gluten-free cornbread or other favorite gluten-free bread.
  10. Sweet and spicy join hands and dance in this no-fuss marinade that goes great on a variety of meat. This recipe yields 2 cups and lasts about 5 days in the refrigerator. Typically, the longer you marinate, the deeper the flavor, but even 30 minutes is enough for this sauce develop a unique tang. The colors and fragrance make for a nice presentation if using a finishing sauce. Ingredients: 1 12-ounce jar peach preserves, or your own 1 cup sweet red chili sauce, Thai Kitchen brand is gluten-free 2 teaspoons fresh lime juice 1 tablespoon fresh chopped mint Preparation: Combine preserves, chili sauce and lime juice in a medium bowl. Stir in chopped mint. Use a marinade for chicken or pork tenderloin, doubles as a sauce for grilled salmon or smoked sausage.
  11. In fall, I like to make up a big batch of this tasty buffalo chili for my guests. I like to serve it with big pieces of gluten-free corn bread with butter and lots of honey. This low-fat chili is easy to delicious, easy to throw together, and goes great with gluten-free beer. Makes 8-10 servings Ingredients: 1 pound buffalo stew meat, cubed 1 pound ground buffalo 6 ounces dry black beans 6 ounces dry kidney beans 6 ounces dry pinto beans 2 teaspoons ground cumin 1 teaspoon ground cumin (for meat) 1 teaspoon ground cayenne pepper (for meat) 10 ounces diced tomatoes 1 small can chopped green chiles 2 (10.75 ounce) cans tomato sauce ¼ cup cream 1 large sweet onion, chopped ½ teaspoon minced garlic 1 Anaheim chile pepper, chopped 1 poblano chile pepper, chopped 1 tablespoons chili powder 1 teaspoon red pepper flakes 1 jalapeno pepper, seeded, minced salt and pepper to taste 2 tablespoons olive oil 1 bottle (12 ounces) gluten-free beer Directions: Soak beans in water overnight. Drain and rinse. Brown first the cubed buffalo meat, then the ground buffalo in a large skillet over medium heat. Make sure the cubed pieces are browned on all sides. Once the meat is browned, season with 1 teaspoon cayenne pepper and 1 teaspoon cumin. Remove browned meat to a paper towel and set aside. Drain excess fat from skillet. Add oil to skillet over medium low heat. Saute the onion and peppers for 3 minutes. Add buffalo meat. Stir briefly to mix, and remove from heat. Transfer meat, onions and peppers to large soup pot, or a slow cooker. Stir in diced tomatoes, tomato sauce, tomatoes with green chiles, cream, kidney beans, black beans, onion, garlic, Anaheim chile pepper, poblano chile pepper, chili powder, red pepper flakes, black pepper, and salt. Add gluten-free beer, and enough water to cover the ingredients. Note: For hotter chili, add jalapeno seeds. Cover and cook on low heat overnight or 8 hours, stirring occasionally.
  12. This recipe comes to us from Jay Berger and Kim. 2 tablespoon olive oil 2 medium sized onions, finely chopped 2 med sized garlic gloves, crushed 1 tablespoon hot paprika 1 teaspoon crushed red pepper 1 teaspoon ground cumin 1 teaspoon ground coriander 1 lb ground turkey 8 oz sliced mushrooms 1 (28 oz) can crushed tomatoes 1 c dry red wine (I substitute water when making gluten-free, casein-free) 2 tablespoon tomato paste 1 tablespoon dried leaf oregano 2 teaspoon dried leaf basil 2 teaspoon dried leaf savory (or ground) ½ teaspoon dried leaf thyme 2 bay leaves 2 teaspoon salt (I use sea salt for corn free) 1 teaspoon ground pepper 1 Tablespoon sugar any beans if you like In a large saucepan, heat oil over med heat. Add onions, garlic, paprika, red pepper, cumin and coriander and sauté 2-3 minutes. Add turkey or ground beef, mushrooms and increase heat to high and sauté until meat is no longer pink, 7-10 min, stir to break up big chunks. Stir in remaining ingredients except beans. Bring to a boil, reduce heat and simmer briskly, stirring occasionally until mixture is fairly thick, but still liquid (about 1 - ¼ hours). Add beans and simmer about 15 min more. Makes 4-6 servings.
  13. This recipe comes to us from Carrie Faith. 2 cans Heinz beans in tomato sauce 2 cans Heinz Chili style Kidney beans 1 can Hunts-Wesson tomato sauce 1 can tomatoes 1 small Imagine Tomato soup (if you can find this, just add extra tomato sauce) Extra lean hamburger 1 green pepper, diced 1 red pepper, diced 1 onion, diced 1 cup corn 2-4 tbl Chili powder, McCormick or Club house (add as much as you want) Cook hamburger and vegetables until done. Add everything in a big pot and heat.
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