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Found 8 results

  1. Celiac.com 01/03/2017 - Here's a hearty, nutritious rice dish that's sure to bring smiles and mutterings of epicurean satisfaction from family and guests. It's pretty versatile, so add or subtract ingredients as you like, just be sure to account for any extra liquid you might need if you add, say, quinoa to the mix. Extra vegetables should not require too much adjustment. Ingredients: 2 cups chicken broth 3 onions, sliced into ½-inch wedges 1 cup fresh sliced mushrooms ½ cup slivered almonds, toasted ½ cup uncooked brown rice ½ cup uncooked wild rice ½ cup frozen peas ½ cup dried cranberries 3 tablespoons butter 3 onions, sliced into wedges 1 tablespoon brown sugar ½ teaspoon orange zest salt and pepper to taste Directions: Mix broth, brown rice, and wild rice in a medium saucepan, and bring to boil. Reduce heat to low, cover, and simmer 45 minutes, until rice is tender and broth is absorbed. In medium skillet, melt butter over medium-high heat. Add onions, and sauté until butter is absorbed and onions are translucent and soft. Add brown sugar and stir until dissolved. Reduce heat, and cook onions for another 15-20 minutes or so, until they are caramelized. Stir cranberries, peas, and mushrooms into the skillet. Cover, and cook 10 minutes or until peas are done, and berries start to swell. Stir in almonds and orange zest, then fold the mixture into the cooked rice. Salt and pepper to taste.
  2. 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.
  3. For lunch today, I had gluten-free spaghetti pasta topped with Dave's Gourmet Hearty Marinara Gluten-Free & Organic Pasta Sauce—and the sauce was definitely hearty! I immediately noticed the large chunks of fresh tasting tomatoes and garlic in the sauce which was balanced perfectly with organic basil and onions. I love that this sauce uses only organic ingredients and real extra virgin olive oil as some pasta sauces use less expensive versions like canola oil. As you can probably guess, Dave's also doesn't use any artificial ingredients, colors, or flavorings. Another plus is that this marinara sauce doesn't taste too salty which is my pet peeve with many pasta sauces (if I want salt I'll add it or use Parmesan, thank you). In fact, this sauce has just the right amount of saltiness which means that the taste of the tomatoes, garlic and basil really come through in every bite. Overall, Dave's Hearty Marinara sauce is an authentic, full bodied, and very rich-flavored marinara sauce that is not only healthy, but tastes great. I would recommend it to anyone—and not just those who are on a gluten-free diet. For more info visit: davesgourmet.com. Review written by Scott Adams.
  4. For many years now, every winter I've made this vegetable bacon soup that is so rich and hearty it resembles a stew. Savory bacon, chunky vegetables, beans, Parmesan rind and chard deliver big, bold flavors. This recipe owes a debt of gratitude to Ina Garten, The Barefoot Contessa's, Winter Minestrone recipe for the inspired addition of pesto. Ingredients: Olive oil 6 cups chicken stock 24 ounces canned or boxed chopped tomatoes 8 ounces fresh chard, stalk removed, chopped 15-ounce can navy beans, drained and rinsed 4 ounces pancetta, or quality bacon ½-inch-diced 3-4 carrots, diced 3 stalks celery, diced 1 large yellow onion, chopped 2 cups peeled butternut squash, diced into ½-inch cubes 5 cloves minced garlic 1 bay leaf 2 tablespoons pesto 2 teaspoons chopped fresh thyme leaves ½ cup dry white wine 1 ounce piece Parmesan cheese rind 1 fresh rosemary sprig Kosher salt and freshly ground black pepper Freshly grated Parmesan cheese, as desired Directions: In a large, heavy soup pot, heat 2 tablespoons of olive oil over medium heat Add pancetta and cook over medium-low heat until lightly browned. Add shallots, carrots, celery, squash, garlic, and thyme and cook over medium heat, stirring occasionally, for about ten minutes, until the vegetables begin to soften. Add Parmesan cheese rind, tomatoes, 6 cups of the chicken stock, the bay leaf, rosemary sprig, 1 tablespoon salt, and 1½ teaspoons pepper. Bring pot to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender. Discard the bay leaf and rosemary sprig. Add the beans and heat until simmering. The soup should be nice and thick. If it’s too thick, add more chicken stock. If you want it thicker, let it cook a bit longer. Add the chard and cook until the leaves are tender. Stir in the white wine and the pesto. Salt as needed. Sprinkle with Parmesan cheese, drizzle with olive oil, and serve hot.
  5. I'm a person who loves beef, who loves mushrooms, and who loves soup, so you can imagine how I feel about beef mushroom soup. There are numerous variations on this dish, but, again, as with so many soups, simplicity is the key to success. In this version, tender, delicious beef, juicy, succulent mushrooms, and rich, tasty broth all come together with sherry and vegetables to consummate a kind of culinary love affair right on the kitchen stove. The result is an epicurean delight we know as beef and mushroom soup. I like to use a variety of fresh, local wild mushrooms whenever possible, but any of your favorite mushrooms will do. This recipe makes enough soup for six to eight servings. Ingredients: 3 tablespoons of extra-virgin olive oil 1¾ to 1 pound cross-cut meaty beef shank bone 1½ pounds of boneless beef chuck, cut into 1-inch cubes 6 cups mixed porcini, crimini, oyster or other mushrooms, brushed clean and sliced thick 1 can crushed tomatoes (14.5-ounce), with juice 3 carrots, washed and halved 3 celery stalks, halved 5 cups beef broth ½ cup sherry 2 tablespoons chopped fresh thyme, divided 3 bay leaves 2 cups chopped onions 3 cloves of garlic, sliced in half Directions: Heat olive oil in large pot over medium-high heat. Add shank bone and meat cubes to pot. Season with salt and pepper. Cook about 15 minutes, until meat is brown and juices reduce to a glaze, making sure to turn bone from time to time. Add the bay leaves, along with 1½ tablespoons thyme; stir 1 minute. Add onions and celery, and cook about 3 minutes, until translucent. Add beef broth, tomatoes with juice, carrots, and mushrooms. Bring soup to boil. Reduce heat to medium-low, cover, and cook until beef is tender, about 1 hour or so. Discard shank bone and bay leaves. Use tongs to remove carrots and celery. Allow vegetables to cool, then slice them and return them to soup. Season soup to taste with salt and pepper. Ladle into bowls. Sprinkle a dash of the remaining ½ tablespoon thyme onto each bowl and serve.
  6. I have to admit that I haven't had the best luck when preparing gluten-free yeast breads until I had the opportunity to try Homestead Gluten Free Soft'n Hearty Easy Roll Mix. This gluten-free mix was truly easy to prepare and I loved having the flexibility to shape the rolls as desired, and each roll rose beautifully. The smell of fresh-baked bread filled our home and we couldn't wait to give them a try. The rolls came out spongy, moist and, most importantly, they tasted great! It's a good thing they are easy to prepare since I am already receiving requests from my family to make more. More info can be found at: www.HomesteadGlutenFree.com Note: Articles that appearin the "Gluten-Free Product Reviews" section of this site are paid advertisements. For more information about this seeour Advertising Page.
  7. If you're like me, the recent cold weather has you longing for the heat waves of the past summer. While grabbing a piece of fruit or even a refreshing smoothie on your way to work might fly during the summer, chilly winter mornings call for something much warmer before leaving the house. This is a recipe for an easy-to-prepare oatmeal dish that mixes plain oatmeal, Konsyl Original Fiber supplement, pecans, syrup and whatever else you enjoy to give it an extra savory kick. Harvest Oatmeal is also a great meal because it can accommodate many allergies. If you're lactose-intolerant like me, changing the type of milk used in the recipe to coconut, almond, lactose-free or another version won't affect the final taste. And if you're allergic to pecans or other nuts, they can be left out without subtracting from the deliciousness of the recipe. Feel free to substitute or add any other garnishes of your choice - the maple syrup in this recipe is a personal favorite. I actually prefer the taste of sugar-free syrup, so if sugar is a concern for you, that’s one easy way to modify your diet. Your mom always told you that oatmeal was a great meal, and she's right. Plus, making your own oatmeal feels great because the end result is delicious AND you can mold it to your own specifications (shh, don't tell anyone how easy it is!). The oats warm you up right away, the Konsyl helps you feel full and aids your digestion, and the maple syrup and other delicious toppings mean that breakfast feels more like a treat rather than a chore. And, because there’s no real cooking involved, just heating, this is a great meal for those on the go. Hope you enjoy! Ingredients: 1 cup cooked, old fashioned gluten-free oatmeal 1/4 cup canned pumpkin puree 1 tbsp milk (coconut, almond or otherwise) 1 tbsp pumpkin pie spice 1 tsp real vanilla extract 1 rounded tsp Konsyl Original psyllium fiber Maple syrup, pecans, dried cranberries or raisins for toppings, if desired Directions: Heat cooked oatmeal in pan on stove top or in microwave until just warm. Add the milk, pumpkin, spices, vanilla and Konsyl Original. Mix well and reheat. If it is too thick, add 1 tbsp hot water at a time and stir until desired consistency is reached. Top with syrup, nuts and dried fruit to your liking. Makes two servings.
  8. Few things will actually make me pray for stormy weather. A rich and hearty soup is the perfect excuse to stay in and warm your bones. Infused with fresh herbs and salty, tender ham, this navy bean soup is wonderful during the winter months but makes a delicious and filling meal any time of year. Scrumptious on its own, the soup also pairs nicely with a thick slice of gluten-free bread. This recipe can feed up to 10 people depending on the serving size and presents beautifully when ladled into warmed bowls. Ingredients: 1 pound navy beans (rinsed and drained) 5 sprigs fresh parsley 5 sprigs fresh rosemary 1 bay leaf 2 quarts water 2 large smoked ham hocks or a meaty ham bone 1 medium yellow onion (coarsely chopped) 2 cloves garlic (coarsely chopped) 2 stalks celery (chopped) 1 medium carrot (scrubbed and chopped) Salt and pepper to taste Kitchen twine Directions: Place beans in a large saucepan and cover with water by about 2 inches. After bringing to a boil, reduce to low heat and let simmer for 5 minutes. Remove from heat and let sit covered for about an hour. Drain and set aside. Tie herbs in a bundle with the twine. In a Dutch oven or large stock pot combine water, beans, herb bundle, ham hocks, onions, garlic, celery and carrots. Bring to a boil and lower heat to allow for a gentle simmer. Cook soup about 1½ hours or until beans and hocks are completely tender. Turn off heat and carefully remove hocks and herbs. Cool enough to be able to remove meat. Discard bones, fat skin and herbs. Cut meat into cubes and return to soup. Puree about 2 cups of beans with a touch of the liquid in a blender. It’s okay if some of the vegetables make it into the blender. Stir the puree back into the soup. Heat the soup about 5 more minutes and ladle into bowls to serve.
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