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Celiac.com 04/07/2018 - Looking for a sumptuous, easy-to-make gluten-free, egg-free dessert that will knock the socks off your guests? Try this variation on a fabulous dark chocolate mousse recipe courtesy of Maria Speck. Not only is this mousse quicker and easier to make than the fluffier traditional version, but dark chocolate lovers will really eat it up. Ingredients: 6 ounces high-quality dark chocolate with 70% cacao, finely chopped 1 cup whole milk Greek-style yogurt ½ cup whole milk 1 or 2 tablespoons Grand Marnier, or other orange liqueur, to taste 4 teaspoons orange marmalade Directions: Place the chocolate into a medium heatproof bowl. In a small heavy-bottomed saucepan, bring the milk just to a boil over medium heat. Pour the hot milk over the chocolate, and let it sit for a couple of minutes. Use a spatula or a wooden spoon to stir the mix until smooth. In a small bowl, use a risk or fork to beat the Greek yogurt until smooth. Fold the yogurt into the chocolate mixture using a spatula until thoroughly combined, then stir in the Grand Marnier. Spoon the mousse into four small serving cups, cover with plastic wrap, and chill at least an hour, until firm. They can last up to a day in the refrigerator. Spoon a teaspoon of marmalade onto each cup and serve chilled.

Spring may have officially sprung, but there’s still snow on the ground in much of the country, so this delightful fish and potato stew may be just the thing to warm the tummies of the hungriest eaters. Based on similar dishes prepared by Italian fishermen after a long day on the water, this gluten-free stew is easy to make and certain to please. Ingredients: 1½ pounds fresh or frozen cod fish (or other white fish), cut in 1 x 1½-inch pieces 2 celery stalks, diced 2 red potatoes, diced 1 large white potato, diced 1 28 ounce can of Italian chopped tomatoes, including juice 1 8 ounce bottle of clam juice 4 cups of chicken broth 1 tablespoon olive oil 1 large onion, diced 6 garlic cloves, minced 1 bay leaf ½ teaspoon dried thyme 1 teaspoon dried oregano ½ cup flat Italian parsley, chopped juice from 1 large lemon, deseeded salt and pepper, to taste Directions: In a large soup pot, heat oil and add onion, garlic, celery and potato. Season with thyme, oregano, salt and pepper. Sauté for about 10 minutes until slightly softened. Add tomatoes, clam juice, lemon juice and broth. Bring to a boil and then let simmer for about 20 minutes, until potatoes are firm, but tender. Add fish pieces and stir gently. Cook for another 15-20 minutes until fish is firm, but tender. Add salt and pepper to taste. Serve with toasted gluten-free bread or crackers.

Celiac.com 05/26/2018 - If you haven’t tried a savory pancake, then you’ve been missing out. In many places in the world, savory pancakes are more common than the sweet pancakes. They make a great lunch or dinner twist. This gluten-free version combines scallions and peas, but feel free to add or subtract veggies at will. Serve them warm with butter for a delicious twist on lunch or dinner. Ingredients: 3 large eggs 1 cup cottage cheese ½ stick salted butter, melted ¼ cup all-purpose gluten-free flour 2 tablespoons vegetable oil plus more for skillet 1 cup shelled fresh or frozen peas, thawed 4 scallions, thinly sliced, plus more for serving 1 teaspoon kosher salt plus more, as desired Directions: If using fresh peas, blanch the peas about 3 minutes in a small saucepan of boiling salted water until tender, about 3 minutes (don’t cook frozen peas). Drain well. In a blender, add eggs, cottage cheese, flour, 2 tablespoons oil, and 1 teaspoon salt, and purée until smooth. Transfer batter to a medium bowl and stir in peas and scallions. Batter should be thick but pourable; stir in water by tablespoonfuls if too thick. Heat a lightly oiled large nonstick skillet over medium heat. Working in batches, add batter to skillet ¼-cup at a time, to form 3-inch-4-inch rounds. Cook pancakes about 3 minutes, until bubbles form on top. Flip and cook until pancakes are browned on bottom and the centers are just cooked through, about 2 minutes longer. Serve pancakes drizzled with butter and topped with scallions. Inspired by bonappetit.com.

Celiac.com 03/24/2018 - This fresh twist on traditional pancakes should bring more than a few smiles of appreciation to your hungry eaters. If you have your own recipe for gluten-free pancake mix, then feel free to use it. I generally use Bob’s Red Mill Gluten-Free Pancake Mix prepared with buttermilk in place of regular milk. In this case, we toss in some cream cheese for extra richness. Ingredients: 2 cups Bob’s Red Mill or other Gluten-Free Pancake Mix 8 ounces fresh strawberries, hulled and halved 4 ounces cream cheese, softened 2 large eggs ¾ cup strawberry preserves 2½ cups quality buttermilk 1 tablespoon granulated sugar 1½ teaspoons vanilla extract ½ teaspoon finely grated lemon zest 3 tablespoon butter Confectioners’ sugar for garnish, as desired Directions: In medium bowl, microwave preserves on high 1 minute or until melted. Stir in strawberries; set aside. In large bowl, whisk pancake mix, baking powder and salt. In another large bowl, with mixer on low speed, beat buttermilk, eggs, granulated sugar, vanilla and zest until combined. Add cream cheese in chunks. Beat until cream cheese is well mix, but still a bit lumpy. Add buttermilk mixture to bowl with dry ingredients. If batter is too dry, add buttermilk as needed. If to wet, add more dry mix. Stir gently until lightly mixed. It’s okay if it’s a bit lumpy. Grease a 12-inch skillet with 1 tablespoon of butter on medium heat. When pan is hot and foam from butter subsides, add batter by heaping quarter-cupfuls. Cook 2 to 3 minutes or until bubbles begin to appear and edges are set. Turn and cook another 2 minutes or until bottom is golden brown. If desired, transfer cooked pancakes to baking sheet in 225°F oven to keep warm. Cook remaining batter in batches, adding more butter as needed. Serve pancakes topped with strawberry mixture and dusting of confectioners’ sugar.

Celiac.com 12/01/2018 - If you’re looking for an easy, yet sure to please dinner, then this simple oven wonder is just what you need. The recipe is a delightful marriage of sizzling sausages, crisp, tender potatoes, and sweet cabbage. A final savory drizzle of brown butter and fried sage leaves seals the union. Ingredients: 4 uncooked gluten-free sausages of choice ¼ cup olive oil 1 small green cabbage (1½ to 1¾-pound), cut in 8 wedges through core 1¼ pounds small Yukon Gold potatoes, halved lengthwise 6 unpeeled garlic cloves, lightly crushed 4 fresh sage sprigs ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper ¼ cup butter 20 small sage leaves Directions: Heat oven to 425 degrees. In a large bowl, toss cabbage lightly in oil. Lay wedges flat on foil-lined baking sheet, and drawn any excess oil drip back into bowl. Toss potatoes in remaining oil. Place potatoes cut sides down on a second foil-lined baking sheet. Drain any excess oil back into bowl. To each pan, add 3 garlic cloves and 2 sage sprigs seasoned with salt and pepper. Cover pans tightly with foil; roast for 20 minutes. Remove foil from pans. Lightly prick the sausages and toss in remaining oil; add to pan with cabbage. Switch roasting pans to opposite oven racks, and roast for another 15 minutes or so. Turn cabbage, potatoes and bratwurst; Continue roasting another 5 minutes or so, until everything is tender, golden and juicy. Transfer everything to a large platter. In a small skillet, melt butter over medium heat until it begins to foam. Add sage leaves; cook up to 60 seconds until butter is brown and sage is crisp. Spoon butter over everything on the patter.

Celiac.com 11/10/2018 - If you’re looking for a great dinner hit, here’s a recipe for a tasty, beef tenderloin. Just grab a cast-iron skillet, brown the tenderloin, toss it in the oven to roast, then use the hot pan to cook the mushrooms. Ingredients: 2 pounds beef tenderloin, trimmed and tied 1 pound brown mushrooms, trimmed and sliced ¼-inch thick 1 teaspoon cooking oil 2 tablespoons unsalted butter, divided 2 tablespoons extra-virgin olive oil ⅓ cup finely chopped shallots 3 large garlic cloves, minced ⅓ cup cooking sherry or dry white wine 1½ teaspoons finely chopped fresh thyme Kosher salt Cracked black pepper Directions: Pat beef dry. Let stand at room temperature for 30 minutes. Position rack in center of oven, and heat oven to 425 degrees. Season beef on all sides with 2 teaspoons each kosher salt and pepper. Heat canola oil in a 12-inch ovenproof skillet over medium-high heat. Add beef and sear on all sides for 8 to 10 minutes. Transfer skillet to oven. Roast about 30 to 35 minutes, until internal temperature reaches 135 degrees. Transfer beef to a platter; tent loosely with foil while preparing mushrooms. Add 1 tablespoon butter and the olive oil to same skillet. Add mushrooms and a pinch of kosher salt. Cook over medium-high heat, stirring occasionally, until mushrooms begin to turn golden, 6 to 8 minutes. Add shallots; cook and stir for 2 minutes. Add garlic; cook and stir for 30 seconds. Season with salt and pepper. Carefully add sherry; cook and stir until almost evaporated, about 1 minute. Stir juices from tenderloin platter into mushrooms with remaining tablespoon butter and thyme. Slice beef and serve with mushrooms.

Celiac.com 11/03/2018 - I’ve been looking for new ways to enjoy Brussels sprouts lately. This recipe is simple to make and packed with deliciousness. All you need is some some good ham, a leek, orange juice, cider vinegar, salt pepper and olive oil, and wham, you’ve got a great start to a tasty dinner. Ingredients: 2 pounds Brussels sprouts, trimmed; halved if large 2 tablespoons olive oil ½ cup diced good quality country ham 1 large leek, halved lengthwise, rinsed and thinly sliced crosswise ½ teaspoon salt ¼ teaspoon freshly cracked black pepper 3 tablespoons freshly squeezed orange juice 1 tablespoon cider vinegar Directions: Fill a large stock pot about half way with water, add a teaspoon or two of salt, and bring to a boil over high heat. Add sprouts and cook for 5 to 6 minutes until crisp, but fork tender. Drain sprouts into a colander, discarding the cooking water. Return empty pot to heat and reduce heat to medium-high. Add olive oil, ham, leek, salt and pepper. Cook and stir for 2 to 3 minutes until leeks are just tender. Add sprouts; cook and stir for 2 minutes more or until heated through. Drizzle with orange juice and vinegar, and toss until coated. Transfer to a serving dish. Cover sprouts with pan juices and serve.

Celiac.com 10/13/2018 - Two important principles sort of collided in my brain the other day. One was the recent recommendation to increase our intake of whole grains based on the new food pyramid from the USDA. The other was our interest in time-saving prepared foods to make dishes that are at least partially homemade. About the same time these two ideas were melding in my brain, I realized how many wonderful new gluten-free cereals and crackers are now on the market. I wondered if we could boost our whole grain intake by using ready-made gluten-free cereals or crackers in home cooking. While not all of the cereals and crackers are truly “whole” grain, most are only partially refined and still quite nutritious. So, here’s my idea: One of my favorite desserts is a fruit crisp. You can make it any time of the year, using fruits in season (in my case, fruits that have sat on the kitchen counter past their prime, yet are still edible). In the fall it might be apples. Winter is perfect for pears. I like stone fruits during summer, such as peaches, plums, or cherries. Or, if you’re really desperate just open a can of whatever fruit appeals to you. Revving Up Your Home Cooking with Ready-Made Cereals Here’s where the new cereals come in. Prepare the fruit filling according to any fruit crisp recipe or use the recipe I provide here. For the topping, I like to toss Nutty Rice or the new Nutty Flax cereal from Enjoy Life Foods with maple syrup (or honey, brown rice syrup, or agave nectar). Add ground cinnamon to taste and then sprinkle it over the prepared fruit. Spray with cooking spray and bake at 350°F until the fruit is done and the topping is browned. Sometimes to speed things up, I microwave the covered fruit filling for 5-10 minutes on high, then uncover it, add the topping, and bake at 350°F for 15-20 minutes or until the fruit is soft and the topping is crisp and nicely browned. I particularly like the Nutty Flax cereal because it uses both flax and sorghum for a nutritious combination. Add extra spices such as 1/8 teaspoon each of nutmeg, allspice, or cloves for even more flavor. I also like to use the granola from Enjoy Life Foods as the topping for these fruit crisps. It’s already sweetened and flavored, available in Cinnamon Crunch, Very Berry Crunch, and Cranapple Crunch. All it needs is a little oil. Of course, if you prefer, you can toss it with a little extra cinnamon plus some maple syrup (or honey, brown rice syrup, or agave nectar) to heighten the sweetness. Add extra spices such as 1/8 teaspoon each of nutmeg, allspice, or cloves for even more flavor. Sprinkle over filling and spray with cooking spray. You can also add about ½ cup of this granola to your favorite bran muffins, cookies, or quick breads. The granola supplies a nice crunch and additional flavor and nutrients. Depending on your recipe, you may need to add more liquid to compensate for the cereal. Quinoa cereals by Altiplano Gold are packaged in individual serving packets, making them especially easy to incorporate into our baking. They come in three flavors––Organic Oaxacan Chocolate, Spiced Apple Raisin, and Chai Almond––and just need boiled water to make a hot cereal. Quinoa is a powerhouse of nutrients so I like to use the cereals in additional ways as well. Using the same concept for the fruit crisp above, I just sprinkle the Spiced Apple Raisin or Chai Almond dry cereal on the prepared fruit filling. Since the cereal is already sweetened and flavored, it only needs a little cooking spray. Bake at 350°F for 15-20 minutes. If your fruit needs additional cooking time (such as apples) try the microwave method I discuss above. You can add ½ cup of the Chocolate flavor to a batch of chocolate brownies or chocolate cookies for added fiber and nutrients. Depending on the recipe, you may need to add a little extra liquid to compensate for the cereal which counts as a dry ingredient. Creative Uses of Crackers in Home Cooking New crackers by the whimsical name of Mary’s Gone Crackers are chock-full of fiber and nutrients. They come in Original and Caraway flavors and are a nutritious treat by themselves. I also take them with me on trips because they travel so well. One creative way to use these crackers and appease your sweet tooth is to dip the whole Original-flavor cracker halfway into melted chocolate. Ideally, let the chocolate-dipped crackers cool on waxed paper (if you can wait that long) or else just pop them into your mouth as you dip them. You can also place a few crackers on a microwave-safe plate, top each with a few gluten-free chocolate chips and microwave on low power until the chips soften. Let them cool slightly so the chocolate doesn’t burn your mouth. These crackers also work great with dips and spreads. Aside from dipping in chocolate, these crackers have additional uses in baking. For example, finely crush the Original or Caraway flavor crackers in your food processor and use them as the base for a crumb crust for a quiche or savory tart. The Original flavor would also work great as a replacement for the pretzels typically used for the crust in a margarita pie. Just follow your crumb crust recipe and substitute the ground crackers for the crackers or pretzels. The crackers have very little sugar, but the Original flavor will work as a crumb crust for a sweet dessert as well. Again, just follow your favorite recipe which will probably call for melted butter or margarine plus sugar. Press the mixture into a pie plate and bake at 350°F for 10 minutes to set the crust. Fill it with a no-bake pudding, custard, or fresh fruit. The crushed crackers can also be added to breads and muffins for a fiber and nutrient boost. Depending on how much you add (I recommend starting with ½ cup) you may need to add more liquid to the recipe. I’ve just given you some quick ideas for ways to get more grains into your diet and streamline your cooking at the same time. Here is an easy version of the Apple Crisp I discuss in this article. I bet you can think of some other opportunities to make our gluten-free diet even healthier with wholesome cereals and crackers. Carol Fenster’s Amazing Apple Crisp You may use pears or peaches in place of the apples in this easy home-style dessert. If you prefer more topping, you can double the topping ingredients. This dish is only moderately sweet; you may use additional amounts of sweetener if you wish. Cereals by Enjoy Life Foods and Altiplano Gold work especially well in this recipe. The nutrient content of this dish will vary depending on the type of fruit and cereals used. Filling ingredients: 3 cups sliced apples (Gala, Granny Smith, or your choice) 2 Tablespoons juice (apple, orange) 2 Tablespoons maple syrup (or more to taste) ½ teaspoon cornstarch 1 teaspoon vanilla extract ¼ teaspoon ground cinnamon ¼ teaspoon salt Topping ingredients: ¼ cup ready-made cereal ¼ cup gluten-free flour blend of choice ¼ cup finely chopped nuts 2 Tablespoons maple syrup (or more to taste) 2 Tablespoons soft butter or margarine 1 teaspoon vanilla extract ¼ teaspoon ground cinnamon ¼ teaspoon salt Directions: 1. Preheat oven to 375F. Toss all filling ingredients in 8 x 8-inch greased pan. 2. In small bowl, combine topping ingredients. Sprinkle over apple mixture. Cover with foil; bake 25 minutes. Uncover; bake another 15 minutes or until topping is crisp. Top with vanilla ice cream or whipped cream, if desired. Serves 6.

Celiac.com 09/15/2018 - People have a love/hate relationship with the purple fruit called ‘eggplant’. Eggplants, first cultivated in southern India and Sri Lanka, are also known as aubergine, Guinea squash, melazana, and ‘poor-man’s caviar’. Like potatoes they are members of the nightshade family, and despite the fact that we all consider eggplant to be a vegetable, biologically it is defined as a berry, and therefore it is a fruit. When selecting the fruit, select ones that are firm to the touch, have a smooth and shiny skin and are heavy. Avoid those with brown or soft spots and have a dull color. Gently push with your thumb or forefinger. If the flesh gives slightly but then bounces back, it is ripe. If the indentation remains, it is overripe and the insides will be mushy. If there is no give at all, the eggplant was picked too early. Once you bring it home, avoid placing it near tomatoes and apples, as they give off a gas that quickens the ripening process. Try to use the eggplant within two days of purchase. There are several cooking hints that will make your ‘eggplant experience’ more tasteful. Do not cook this fruit in an aluminum pan as it may cause discoloration (both of the pan and the fruit!). The skin is edible on small, younger plants, but should be removed on coarser, older ones. Once you cut the eggplant and cook it right away because the flesh will brown (similar to cut bananas). This fruit absorbs oil very easily, so it is recommended that you coat the slices with cornmeal before frying or baking. To help reduce the bitter flavor in older plants, ‘de-gorge’ the eggplant—Slice the eggplant into ½-inch pieces, salt well, then weigh down each slice in a colander to allow the liquid to drain out of the eggplant for 30 minutes—then rinse with cold water and pat dry. Equivalents and Nutritional Value—one pound of eggplant equals 3½ cups of diced eggplant and 1¾ cups cooked eggplant. One medium eggplant weights about 1 pound. It contains vitamin C and potassium, has anti-bacterial and diuretic effects, as well as flavanoids (cancer fighting antioxidants). One cup cooked eggplant contains 25 calories. The different ways to prepare eggplant are limited only by your imagination. Cut it into matchsticks to add to a stir-fry. Cube it for vegetable stews (Ratatouille). Shred it to make fritters, or puree it for a hummus-style dip. You can also slice it lengthwise and grill it. This fruit is probably most famous for the Italian rendition of Eggplant Parmigiana. But the Greeks have taken this dish one step further, ‘Moussaka’. If you have never eaten this, it is a delight to savor. Lean ground beef may be substituted for the ground lamb. Three zucchini may be used in place of the eggplant (if you prefer). Even if you hate eggplant, you will love Moussaka. The beauty of Moussaka is that this casserole may be made in advance, then covered and refrigerated overnight, or covered with foil and frozen—before you bake it (thaw in the refrigerator completely before baking). Time is precious for us all, and this concoction does take some time to assemble, but every moment is worth it. This makes an impressive side dish for company, it is perfect for a buffet table, or it can be used as a main dish for a family dinner. The following recipe is from my “Wheat-free Gluten-free Reduced Calorie Cookbook”. Traditional Moussaka is ‘loaded’ with calories and fat and cholesterol. This version is lower in calories and fat without sacrificing any of the delicious taste. Moussaka (Greek Casserole Dinner) Ingredients: 1 large eggplant, peeled 2 teaspoons olive oil 1 large onion, chopped ½ pound lean ground lamb 5 teaspoons tomato paste ¼ cup white wine ¼ cup chopped fresh parsley 1/8 teaspoon cinnamon 18 teaspoon salt 1/8 teaspoon pepper 1 tablespoon margarine 1 ½ tablespoon cornstarch 1 cup scalded 1% milk 1 egg beaten until frothy 1/8 teaspoon nutmeg ½ cup gluten-free lowfat cottage cheese 1/3 cup gluten-free corn muffin crumbs, dried 1/3 cup Parmesan cheese, shredded Directions: Preheat broiler. Cut the peeled eggplant lengthwise into ½-inch thick slices. Spray both sides of the slices with gluten-free nonstick spray; set on a broiler pan and broil until browned, turning once. Preheat oven to 350F. Heat olive oil in a skillet; add onion and sauté until lightly browned. Add the lamb and cook, breaking meat up with a fork, for 10 minutes or until the meat is browned. In a small bowl, stir together the tomato paste, wine, parsley, cinnamon, salt and pepper; add to the meat and simmer, stirring frequently, until all liquid has been absorbed. Remove from heat. Melt the margarine in a medium-size saucepan; blend in the cornstarch with a whisk. Slowly stir the hot milk into the cornstarch; cook over medium heat, stirring constantly, until thickened. Cool slightly, and then stir in the beaten egg, nutmeg, and cottage cheese. Spray a 9-inch square pan with gluten-free nonstick spray. Sprinkle the bottom lightly with 2 tablespoons of the corn muffin crumbs. Arrange alternate layers of eggplant slices and meat mixture in the pan. Sprinkle each meat layer with the Parmesan cheese and remaining corn muffin crumbs. Pour the cottage cheese mixture over the top. Bake 45 minutes or until the top is golden. Cool slightly before cutting. Makes 6 (4 ½ X3-inch) serving.

Celiac.com 06/09/2018 - If you haven’t tried savory porridge, then you’ve been missing out. This combination of brown rice, steel cut oats and quinoa makes a nice introduction. The perfectly boiled egg takes it to the top. Dress it up with as many vegetables as you like. You can make it a day or two ahead of time, and just top with vegetables to make a tasty, portable lunch. Ingredients: 4 large eggs, room temperature ⅓ cup brown rice, rinsed well ⅓ cup red quinoa, rinsed well ⅓ cup steel cut oats, rinsed well 2 ounces fresh pea sprouts 2 medium shallots, peeled, halved through root 1 1” piece ginger, peeled, crushed ¼ cup gluten-free tamari or soy sauce Kosher salt, freshly ground pepper 2 teaspoons toasted sesame oil, divided 2 radishes, thinly sliced 1 small Persian cucumber, diced 1½ cups spinach, wilted Sliced almonds, more fresh pea shoots, fresh cilantro leaves, and chopped scallions, as desired Directions: Bring shallots, ginger, rice, quinoa, oats, and 4 cups water and 4 cups of chicken broth to a boil in a large saucepan, reduce heat, and simmer for about 1½–2 hours, stirring often after the first hour of cooking to prevent sticking. Cook until mixture is thick like porridge and rice is very soft, and beginning to break down. Stir in more water as needed to achieve desired thickness. Discard shallots and ginger and stir in soy sauce; season with salt and pepper. Add pea shoots and cook just until shoots are wilted and tender, about 1 minute. Meanwhile, bring a large saucepan of water to a boil, then carefully add eggs. Boil exactly 6 minutes, then transfer eggs to a large bowl of ice water; saving hot water for wilting the spinach. Let eggs cool and peel. Serve porridge drizzled with oil and topped with soft-boiled eggs, wilted spinach, cucumber, radishes, peanuts, cilantro, and scallions, as desired. Note: You can cook the rice and quinoa up to 2 days ahead. Reheat in the microwave before adding soy sauce and remaining ingredients.

Celiac.com 06/05/2018 - It’s never a bad idea to have a great fresh salsa recipe on hand as summer approaches. This happy salsa blends roasted tomatillos, yellow mangos pineapple, and onion with fresh fruit and a dash of jalepeño for a tasty salsa treat. Ingredients: Two 8-ounce yellow Ataulfo mangoes, seeded, peeled and chopped—about 2 cups 10-12 medium tomatillos (10 ounces total), husked, rinsed and finely chopped—about 1½-2 cups 10-12 ounces fresh pineapple chunks, peeled, cored and chopped—about 2 cups (larger chunks okay for roasting, smaller for adding later) ½ medium red onion, halved, diced small 1 small or ½ large jalapeño or Serrano pepper, stemmed, seeded Small handful cilantro Juice of 2-3 fresh limes, more as needed 1 teaspoon kosher salt, or more as needed Note: Goes great with guacamole! Directions: In a cast iron skillet or pan, roast 8-10 tomatillos, pineapple chunks, jalapeño and 2 onion halves. Combine about 1 cup of mango, roasted tomatillos, roasted pineapple, 1 red onion half, pepper, cilantro, lime juice and salt in blender and purée until smooth. Pour into a large bowl, and add remaining chunks of fresh mango, pineapple, and tomatillo, along with the diced onion. Adjust flavor with additional ingredients or salt, as needed. Serve with tortilla chips and guacamole, as desired.

Celiac.com 06/04/2018 - Spring means fresh vegetables, and fresh vegetables mean soup. Minestrone soup is one of the great dishes of spring. There are many versions, and many of them are delicious. I tend to favor those with a lighter touch. This version makes a clear, light, delicious minestrone broth that is perfect for showing off your fresh garden vegetables. The gluten-free meatballs help take this soup to eleven. Ingredients: 3 ounces ground beef 3 ounces ground pork 5 cups chicken broth ½ cup fresh gluten-free breadcrumbs 6 tablespoons finely grated Parmesan, divided, plus more for garnish 1 large egg, whisked 4 garlic cloves, 2 minced, 2 sliced thin 2 tablespoons chopped fresh chives 2 tablespoons extra-virgin olive oil 1 teaspoon Italian dried seasoning 1 leek, white and pale-green parts only, cut into ¼-inch rounds 1 cup carrots, peeled and cut to ½-inch rounds 1 cup (packed) baby spinach Kosher salt, freshly ground pepper Directions: Mix chicken, beef, egg, gluten-free breadcrumbs,, Italian seasoning, 3 tablespoons Parmesan, 2 minced garlic cloves, chives, ¾ teaspoon salt, and ¼ teaspoon pepper in a medium bowl. Form into meatballs ½-inch-diameter. Heat oil in a small pot over medium heat. Cook meatballs about 3 minutes, until golden brown. Move meatballs to a paper towel to drain away cooking oil. Add leek to pot and cook, stirring often, until beginning to soften, about 3 minutes. Add 2 thinly sliced garlic cloves; cook for 1 minute. Add broth and 2 cups water; bring to a boil. Stir in carrots, add meatballs, and simmer until carrots are tender, and meatballs are cooked through, about 3 minutes. Add spinach and remaining 3 tablespoons Parmesan; stir until spinach wilts and Parmesan melts. Season with salt and pepper. Ladle soup into bowls. Garnish with grated Parmesan.

Celiac.com 05/19/2018 - Looking for a nutritious, delicious meal that is both satisfying and gluten-free? This tasty quinoa salad is just the thing for you. Easy to make and easy to transport to work. This salad of quinoa and vegetables gets a rich depth from chicken broth, and a delicious tang from red wine vinegar. Just pop it in a container, seal and take it to work or school. Make the quinoa a day or two ahead as needed. Add or subtract veggies as you like. Ingredients: 1 cup red quinoa, rinsed well ½ cup water ½ cup chicken broth 2 radishes, thinly sliced 1 small bunch fresh pea sprouts 1 small Persian cucumber, diced 1 small avocado, ripe, sliced into chunks Cherry or grape tomatoes Fresh sunflower seeds 2 tablespoons red wine vinegar Kosher salt, freshly ground pepper Directions: Simmer quinoa in water and chicken broth until tender. Dish into bowls. Top with veggies, salt and pepper, and sunflower seeds. Splash with red wine vinegar and enjoy!

Celiac.com 04/28/2018 - Looking for a tasty, memorable, gluten-free dish to star in your next breakfast or brunch production? This Spanish-style egg and potato omelette is just the thing. A simple blend of eggs, onions and potatoes is coaxed into a delicious, memorable entreé. For the eggs and potatoes: 1 pound Yukon Gold or other yellow potatoes 9 large eggs ¾ cup extra-virgin olive oil 1 medium yellow onion Coarse sea salt Freshly ground black pepper For the herbed mayonnaise: Handful of fresh dill. Or any blend of any herbs you like, including mint, basil and thyme ⅓ cup mayonnaise ½ lemon For the eggs and potatoes: Heat the oil in a 9-inch cast-iron or ovenproof skillet, over medium heat. Rinse and cut the potatoes into ¼-inch rounds, placing them flat in the skillet as you work. Peel the onion and cut into thin slices, adding them to the pan. Cook for about 10 minutes, stirring occasionally so the potatoes brown on both sides and don’t stick to the pan. Strain oil through a heatproof colander into a heatproof bowl. Position an oven rack 6 inches from the heated broiler element. Put aside at least 1 tablespoon of the onion-flavored oil; you can save the rest to use again later. Whisk the eggs in a large bowl, then season generously with salt and pepper. Add the drained potato-onion mixture and stir to coat. Coat the empty skillet with reserved oil and heat to medium high. Pour in the egg-potato mixture. Reduce the heat to medium-low; cook for about 5 minutes, until the edges are just set. Transfer to the oven and broil about 3 minutes, or until puffy and golden brown. Prepare the herbed mayo by mincing the dill or other herbs, and place in medium bowl, along with the mayo. Squeeze in the juice from the ½ lemon, stirring until well mixed. Use a thin spatula to loosen around the edges of the eggs and then under them. Slide cooked eggs and potatoes out of the pan and onto a cutting board. Sprinkle with a dash of salt, and allow to rest a few minutes. Cut into 6 equal wedges, and serve warm or at room temperature, with dollops of the dill mayonnaise.

Celiac.com 03/20/2018 - Juicy, delicious scallops get the cold-weather treatment with this delightfully simple recipe. These lightly spiced scallops are a perfect way to celebrate the approach of spring, while winter still digs in for a fight. They go great with your favorite white wine, and are sure to leave your diners smiling. Butternut squash and warm spices make a base for fresh sea scallops in this tasty gluten-free entree . Ingredients: 12 medium sea scallops 1 package butternut squash 1 tablespoon butter 1 pinch cayenne pepper ½ teaspoon ground ginger, separated ½ teaspoon ground coriander ¼ teaspoon ground cinnamon 2 tablespoon quality cooking oil salt pepper Directions: Bring salted water to a boil in a covered stockpot. Add squash; cook 13 to 15 minutes or until very tender. Drain well. Transfer to food processor along with butter, cayenne, ⅛ teaspoon ground ginger, and ⅛ teaspoon salt. While squash cooks, pat scallops dry with paper towels. In small shallow bowl, combine coriander, cinnamon, ¼ teaspoon ginger, and ¼ teaspoon black pepper. Sprinkle scallops with ¼ teaspoon salt to season both sides. Press 1 side of each scallop into spice mixture; set aside, spice sides up. In 12-inch skillet, heat oil on medium-high to a point just below smoking. Add scallops, spice sides down. Cook 2 to 3 minutes or until browned. Turn over; cook 2 minutes or until golden brown and opaque in center. Remove from heat. Purée squash until smooth. Divide between serving plates, and top with scallops. Garnish with chives. Grab your favorite wine or gluten-free beer, and dig in.

Celiac.com 03/17/2018 - If you’re looking for a dish that is easy, elegant, tasty, and also happens to be gluten-free, then look no further than this simple cheese ball. This easy to make cheese ball needs just a coupe of hours in the fridge and bag, you’re ready to knock’em for a loop. Just grab your favorite gluten-free crackers, or gluten-free bread, and maybe a glass of your favorite wine or champagne, and you are ready to roll. Ingredients: 8 ounces brick cream cheese, softened 1 cup crumbled feta cheese 3 tablespoon finely chopped fresh dill 2 teaspoons lemon juice Directions: With mixer, beat cream cheese, feta cheese, dill, and lemon juice. By 2-tablespoon portions, scoop and roll into balls. Roll until coated with finely chopped fresh dill. Refrigerate cheese balls for a couple of hours, and as long as 2 days. Let stand 15 minutes at room temperature before serving. Serve with your favorite gluten-free crackers, or toasted gluten-free bread, especially sourdough.