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Found 11 results

  1. 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.
  2. 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.
  3. 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.
  4. 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 pancakes 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 by ¼-cupfuls 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.
  5. 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!
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.