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Celiac.com 10/20/2023 - If you're looking for some cheap, hearty fare, this easy slow cooker recipe delivers one of the best, easy pot roasts with minimal effort! The roast cooks on top of potatoes, carrots, and celery, resulting in incredibly tender meat and veggies, making it the ideal choice for any day of the week. Ingredients: 1 (3 pound) beef roast 6 medium potatoes 1 medium yellow onion 2 stalks celery, including leaves 1 ½ cups baby carrots 3 cubes gluten-free beef bouillon ½ cup water Directions Cut potatoes, onions, and celery into fairly large chunks; place in the bottom of a slow cooker along with baby carrots. Place roast on top of vegetables. Place 3 gluten-free bouillon cubes randomly on top of the roast and pour in ½ cup water. Cover and cook on Low for 6 to 8 hours or on High for 4 to 5 hours. An instant-read thermometer inserted in the thickest part of the roast should read 145F (65C). Transfer roast to a platter. Remove vegetables using a slotted spoon and arrange them around the roast. Tips You can cook on Low for up to 8 hours, but may need to add a bit more water towards the end.

Celiac.com 08/22/2023 - Searching for a homemade culinary masterpiece that's both tasty and easy-to-make? Look no further. This creamy lemon and dill skillet chicken recipe will be a star contender for your next weeknight dinner extravaganza. Ingredients: 4 (4 ounce) chicken cutlets ½ teaspoon ground pepper, divided ¼ teaspoon salt, divided 1 tablespoon extra-virgin olive oil 1 large shallot, finely chopped 1 large clove garlic, minced ½ cup chicken broth ½ cup heavy cream 1 tablespoon lemon juice 1 small lemon, thinly sliced 2 tablespoons chopped dill, plus more for garnish Directions: Sprinkle chicken with ¼ teaspoon pepper and teaspoon salt. Heat oil in a large skillet over medium heat until shimmering. Add the chicken; cook, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165°F, 6 to 8 minutes. Transfer the chicken to a plate. Add shallot and garlic to the pan; cook, stirring until fragrant, about 15 seconds. Add broth; cook, stirring occasionally and scraping up the brown bits on the bottom of the pan, until reduced by half, 1 to 2 minutes. Stir in cream, lemon juice, lemon slices and the remaining ¼ teaspoon pepper and ⅛ teaspoon salt; simmer until slightly thickened, 1 to 2 minutes. Add the chicken, with any accumulated juices, and dill; turn to coat with the sauce. Sprinkle with additional dill, if desired.

Celiac.com 04/19/2023 - This simple pie recipe is an easy, tasty way to enjoy the the fresh, zesty flavor of lemon. Top with Cool Whip or whipped cream for a surefire winner. Ingredients: 1 (8 ounce) package cream cheese, room temperature 1 (14 ounce) can sweetened condensed milk ⅓ cup lemon juice 1 (8 or 9 inch) almond meal crust (instructions below) ½ cup whipped cream for serving Directions: Mix together the cream cheese, milk and lemon juice. Mix well and spread into the almond meal crust. Chill until set, at least 2 hours, and top as desired. Gluten-Free Almond Meal Pie Crust Ingredients: ¾ cup finely crushed almonds ¾ cup almond meal 2 tablespoons granulated sugar 2-3 tablespoons butter, room temperature Almond Meal Crust Directions: Place all nut crust ingredients in a mixing bowl and mix well. Lightly coat the bottom and sides of a 9-inch regular pie pan with oil. Pour the nut crust mixture into the pan. Use the bottom of a measuring cup or glass to press the crumbs down into the bottom and 1-inch up the sides of the pan. Place crust in oven and bake about 5 minutes, or until the crust is slightly browned. Remove and cool.

Celiac.com 05/25/2022 - Got a craving for something fancy, delicious, AND gluten-free? And easy? Okay, we've got you covered with this stunning lobster dish that is gluten-free, and surprisingly simple to make. Lobster shells are stuffed with cooked lobster in a creamy white wine sauce, then topped with Parmesan cheese and broiled until golden. It's an easy way to prepare lobster, and a great way to get fancy without too much trouble. Ingredients: 1 medium (1½ pound) cooked lobster 2 tablespoons butter 1 shallot, finely chopped 1⅜ cups fresh fish stock ¼ cup white wine ¼ cup double cream or crème fraîche ½ teaspoon hot spicy gluten-free mustard 1 tablespoon fresh lemon juice 2 tablespoons chopped fresh parsley salt and freshly ground black pepper to taste ¼ cup freshly grated Parmesan cheese Directions: Cut the lobster in half lengthwise, and remove the meat from the claws and tail, and set meat and shell aside. Remove any meat from the head and set aside. Cut all the meat up into pieces and place back into the shell. Melt the butter in a large skillet over medium heat. Add the shallot; cook and stir until tender. Mix in the fish stock, white wine and double cream. Bring to a boil, and cook until reduced by half. Mix in the mustard, lemon juice, parsley, salt and pepper. Heat your oven broiler. Place the lobster halves in a baking pan or dish. Spoon the sauce over the lobster meat in the shell. Sprinkle Parmesan cheese over the top. Broil for 3 to 4 minutes, just until golden brown. Serve immediately.

Celiac.com 04/22/2022 - This pie is not only gluten-free, it comes together in a jiffy, and actually makes its own crust while it bakes. Just mix in a blender, bake and serve warm. Ingredients: 2 cups milk ½ cup GF baking flour ¼ cup butter ¾ cup white sugar 4 eggs 1½ teaspoons vanilla extract 1 cup flaked coconut ½ teaspoon of oil (to coat the pie plate) Directions: Heat oven to 350F (175C). Grease a 9 inch pie plate. Combine milk, sugar, GF baking flour, eggs, butter, and vanilla in blender container. Cover, and blend on low speed for 3 minutes. Pour into an oiled pie plate. Let stand about 5 minutes. Sprinkle with coconut. Bake for 40 minutes. Serve warm.

Celiac.com 05/04/2022 - Cornstarch cookies are some of the easiest gluten-free cookies you'll ever bake. Made with just butter milk, sugar and cornstarch, cornstarch cookies contain no gluten, eggs, or flour. These cookies are tender, buttery, light, and fluffy. They're common in Brazil, where people make all kinds of variations. Best part is that they are delicious, so enjoy! Ingredients: 2¼ cups cornstarch ½ cup grams butter 1 cup sweetened condensed milk ½ cup sugar Directions: Heat oven to 325-degrees F. Sift the cornstarch into a bowl. It's best to sift it twice. Beat the butter, sugar and condensed milk together in a bowl until well blended, about 2 minutes. Add the cornstarch to the wet ingredients. Stir until there are no lumps. Knead the dough until it is very soft. Make dough balls and put them onto a baking sheet. Sprinkle a fork with cornstarch and press the balls to flatten. Bake about 13 to 15 minutes, or until the bottom is golden when you lift it. Remove and cool.

Celiac.com 07/16/2021 - I’d like to serve a healthy, home-cooked dinner to my family, but it takes too much time. I frequently hear these words from harried cooks who are probably among the 75 percent of us who—at 4 PM on any given day—don’t know what they’re having for dinner that night, except that they want it to be quick and easy. A recent study by the NPD Group ( a market research organization) found that while the majority of Americans say they want to eat healthy—that is, more whole grains, fiber, calcium, and vitamin C and less fat, calories, cholesterol, and sugar—the driving force in their eating habits is convenience. Everyone loves a home-cooked dinner, yet few of us have time to prepare one from scratch. Over the years, I’ve discovered some principles that make food preparation quicker and easier. They’re in my latest cookbook, Gluten-Free Quick and Easy, (Avery/Penguin Group, August, 2007). Here are some excerpts from that book. Planned-Overs Save Time and Reduce Waste While some people turn their noses up at leftovers, smart cooks know that using them in new and different ways not only disguises them, it also saves time and reduces waste. In fact, these clever cooks intentionally create leftovers. However, we call them planned-overs to show that we have definite plans for how we intend to use them again. For example, if I roast a chicken, I automatically know that a couple of days later we’ll have chicken pot pie or some other kind of chicken casserole. The chicken bones immediately go into the stockpot to make chicken broth, which usually simmers during dinner. Later that evening, after the broth has simmered, it goes into the refrigerator to cool—right in the stockpot. The next day, I skim off any unwanted fat and freeze the broth in 2-cup containers. If I have any leftover broth after filling all of my containers, I whip up a quick chicken noodle soup. If there is any leftover chicken meat, it goes into a gluten-free tortilla wrap for a quick lunch. Nothing goes to waste. As you can see, that single roasted chicken determined several meals for later that week. Prepping Ingredients Ahead Sometimes it pays to prepare larger amounts of ingredients that you know you’ll use in the near future. For example, when I buy bacon, I fry the whole package until not quite done and freeze it in heavy-duty food-storage bags. Layered between two paper towels, a slice just takes a few seconds to become crispy in the microwave when I need it quickly for a recipe. Perhaps your recipe calls for a half cup of chopped onion. Why not chop the whole onion and store the remainder in the refrigerator or freezer in a food storage bag? Or, perhaps a recipe calls for a half pound of browned ground beef. Brown the whole pound and freeze the remainder. Need a quarter cup grated cheese? Grate a whole cup and store it for a future pizza (it will grate faster if it’s really cold or slightly frozen and the grater is coated with cooking spray). That way, it’s ready when you need it and you trim precious minutes off preparing a future meal. Suppose you have a recipe that calls for a pound of browned ground beef. Why not buy two pounds and cook both of them, freezing the extra pound for later use in pizza, sloppy Joes, or beef goulash—shaving precious time off food preparation on a busy weeknight. This “extra” technique works for side dishes, too—extra mashed potatoes top a shepherd’s pie later in the week and two cups of cooked rice becomes pork fried rice. Cooked vegetables show up in a couple of days as a hearty soup. Too many apples? Peel, then fry them in a pan with a little butter and cinnamon to cook up some chunky applesauce. Even the preparation of small, seemingly insignificant ingredients can reap time savings. Grate zest from lemons or oranges before you squeeze them—even if the recipe doesn’t call for zest—and freeze it in a container. Wash and dry an entire bag of lettuce, rather than just the amount you need today and store it in a plastic food storage bag in your vegetable crisper. Fewer, But More Flavorful, Ready-Made Ingredients We can reduce our time in the kitchen by using fewer, but more flavorful ingredients. For example, a splash of vinegar or lemon juice in a sauce can jazz up the flavor and reduce the need for more salt. Chicken broth is more flavorful than water; sherry vinegar or balsamic vinegar is more flavorful than plain vinegar. Dried herbs are far more potent than fresh ones and don’t require washing and chopping. Since the Food Allergen and Consumer Protection Act of 2006, we can use more ready-made ingredients because the label will indicate whether they contain wheat. For example, I make a wonderfully easy black bean soup with 3 ingredients: canned black beans (rinsed and drained), chicken broth, and enough Mexican tomato salsa to bring the flavor to the desired intensity. Everything in Its Place for Efficient Organization You’ve probably heard chefs use the term “mise en place” (pronounced meez-ahn-plahs). This elegant French culinary term simply means “everything in its place,” or having all the ingredients ready on your work space (measured, chopped, etc.) so you can cook quickly and efficiently. It’s particularly important in baking, where precision and accuracy are critical. This concept of “everything in its place” can also apply to a tidy, organized work space as a major time-saver. A messy kitchen counter slows you down if you constantly have to push other items aside to make room to do your work. As you organize your kitchen, sort through appliances, utensils, bakeware, and cookware. Toss (or donate) anything that isn’t being used and organize the things you do use so that they’re easy to access. Use a Grocery List to Maximize Shopping Time Efficient cooks have a system to know what to buy and when, much like a company maintains its inventory. That’s where a grocery list comes in handy. To minimize your shopping time, you need a grocery list format that works for you and doesn’t make you run back and forth between aisles, wasting precious time. If you already have a master grocery list, great! If not, here’s how to make one. Lay out the list in the order in which you walk the aisles of your favorite grocery store, ending up at the checkout line. Organize it by what foods are in each aisle. If possible, assemble this master list on your computer so you can print a supply of forms. Carry this list with you at all times so you can add to it when necessary. Reap the Benefits of Saving Time in the Kitchen Getting a healthy, safe dinner on the table every night can seem daunting, especially when we’re pulled in so many different directions at that time of the day, but it can be a reality if you follow these quick and easy principles. At the least, they should help you get dinner on the table sooner, freeing up the rest of the evening for other chores such as helping the kids with homework, doing the laundry, or spending a few precious minutes with that special someone.

Celiac.com 02/16/2017 - One of my favorite ways to do eggs Benedict without the bread is to serve it atop hash browns. It's gluten-free, and always a hit. Combine that with this easy trick for hollandaise and you're in business. Ingredients: 2 large potatoes, shredded, rinsed and dried 1 tablespoon vegetable oil 2 tablespoon cider vinegar 1 egg 3 egg yolks 2 tablespoons lemon juice ½ cup butter, plus 1 tablespoon, melted 2 slices ham or Canadian bacon chives, minced for garnish Fresh ground black pepper kosher salt pinch of paprika Directions: Cut potatoes into hash browns. Rinse, dry, and form into small pancakes. Heat oil in frying pan to medium heat, and cook until crispy and set aside in a warm oven. Bring large pot of water to boil and add vinegar. Reduce heat so water is at gentle simmer. Crack egg into small bowl and carefully pour it into simmering water. Poach egg for 3 minutes and remove with slotted spoon. Melt butter for hollandaise. Make hollandaise by adding 3 egg yolks and lemon juice to blender. Pulse to combine. Set blender to low and add lemon juices, then slowly blend in the freshly melted butter. Continue to blend until sauce turns thick and foamy. Add pinch of cayenne and season with salt and pepper. If sauce is too thick, add warm water 1 teaspoon at a time to thin it out. Fry back bacon on medium high heat for 2 to 3 minutes per side until just brown. Place hash browns on a plate. Place bacon on hash browns, then top with poached egg, and drizzle with hollandaise. Garnish with salt, pepper, a pinch of paprika, and chopped chives, and serve.

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.