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Found 24 results

  1. Celiac.com 08/18/2018 - This happy marriage of tangy lemon, salty capers and spices turn ordinary chicken breasts into an extraordinary entree. Easy to make and sure to appeal to even picky eaters, this creamy, tangy recipe will take your chicken from seven to eleven in no time. Ingredients: 4 chicken cutlets 1½ cups chicken broth 5 tablespoons potato starch 2 tablespoons olive oil 3 tablespoons capers 4 cloves garlic, minced 1 teaspoon kosher salt 1 teaspoon ground black pepper 1 teaspoon lemon pepper 1 splash heavy cream Zest and juice of 1 lemon Parsley, for garnish, as desired Directions: On a plate, combine kosher salt, pepper, lemon pepper and 2 tablespoons of potato starch. Cover the chicken cutlets in potato starch mixture and place on a separate plate. Sprinkle half of the lemon zest over the cutlets and gently pat it on. Heat oil in a large skillet over medium heat. Brown chicken until cooked through, about 3-4 minutes on each side. Move browned cutlets to a fresh plate. In a bowl, whisk lemon juice, chicken broth, capers, garlic and remaining zest until smooth. Pour into skillet with drippings and whisk until blended. Add cream, as desired and stir until blended and smooth. Return chicken to pan and heat for about 2 minutes. Serve cutlets on white rice with your favorite vegetables on the side. Spoon sauce over cutlets and garnish with parsley, as desired.
  2. Lemon Ricotta Scones (gluten free, sugar free, grain free, dairy free, Keto) 2 1/2 cups (280g) Almond flour 1/3 cup Swerve Granular Sweetener 1 tbsp baking Powder 1/2 tsp salt Zest of one lemon 2 large eggs 1/2 cup Kite Hill Ricotta 1/2 Tsp lemon extract Lemon Glaze 1/4 cup Swerve Confectioners 1 tbsp Lemon Extract Amusingly leaving out binders on this makes them a bit crumbly and is the perfect texture for scones and a great gluten free treat. 1. Preheat oven to 325F and line a baking sheet with parchment paper 2. In a large bowl whisk together almond meal, sweetener, baking powder, salt, use a sift to sift out into the bowl again and whisk in zest 3. In a separate bowl mix the eggs, ricotta, and lemon extract. 4. Combine the ricotta mix into the flour mix and stir until dough is well combined. 5. Divide the dough in half. and pat into two 6" diameter circles on the parchment paper lined sheet. 6. Cut each into 6 wedges with a dough knife or butter knife using a spatula you can spread them out on the pan a few inches apart 7. Bake around 25mins until golden brown and firm 8. Let cool and whisk the powdered sweetener and lemon juice and drizzle over the cooled scones. http://thrv.me/gf25 For 25% off your first order. https://thrivemarket.com/p/swerve-confectioners-sugar-replacement https://thrivemarket.com/p/swerve-granular-sugar-replacement https://thrivemarket.com/p/bobs-red-mill-almond-flour
  3. Celiac.com 05/10/2017 - Leave it to the Greeks to combine the deliciousness of both chicken and lemon into a rich, amazing soup. Here is a version that is both gluten-free and sure to please. Ingredients: 
 8 cups chicken broth 1 cup diced, cooked chicken meat 8 egg yolks ½ cup gluten-free chicken soup base or broth ½ cup fresh lemon juice ½ cup carrots, shredded ½ cup onion, chopped ½ cup celery, chopped ¼ cup butter ¼ cup potato starch (as rue, to thicken) ½ teaspoon ground white pepper 1 cup cooked white rice 16 slices lemon fresh cilantro sprigs, as desired. Directions: In a large pot, combine the chicken broth, lemon juice, carrots, onions, celery, soup base, and white pepper. Bring to a boil, then simmer for 15-20 minutes. Mix the butter and the potato starch into a rue, and slowly add it to the soup mixture. Simmer 10 minutes more, stirring frequently. Beat the egg yolks in a mixing bowl. Slowly stir a little hot soup into the egg yolks. Return the entire egg mixture to the soup pot, and heat a few more minutes. Stir in the chicken meat and rice. Ladle hot soup into bowls and garnish with lemon slices, and cilantro, as desired.
  4. Celiac.com 03/30/2017 - As we say goodbye to winter, these gluten-free coconut snowballs are sure to please. They're easy to make, a snap to bake and a nice lemony zing makes plenty tasty. Ingredients: 1 cup sweetened flaked coconut ½ cup almond meal ½ cup potato flour 1¼ cups confectioners' sugar 6 tablespoons unsalted butter, softened 1½ teaspoons vanilla extract 4 teaspoons milk 1 tablespoon fresh lemon zest Dash of salt Directions: Grind ½ cup of the coconut in food processor. Chop remaining coconut and set aside. To the blender, add potato flour, ¼ cup of the confectioners' sugar and the salt. Pulse and blend more. Put aside in a bowl. In the blender, beat butter and vanilla on medium speed until smooth and creamy. Gradually add ½ cup of confectioners’ sugar and extracts, beating until well mixed. Add potato flour, salt, almond meal and beat until combined. Stir in coconut. Cover dough and chill for 30 minutes. Heat oven to 350 degrees. Roll dough into 1-inch balls. Place dough balls 1 inch apart on an un-greased baking sheet. Bake cookies until firm, but tender, 15 minutes. Remove to rack, let cool completely. In small bowl, stir together remaining 1 cup confectioners' sugar, lemon zest, and enough milk until smooth, but still thick. Dip cookies in glaze (about ½ teaspoon for each), letting it drip down sides. Dip in chopped coconut and set aside for glaze to dry.
  5. Celiac.com 04/05/2016 - These fresh-tasting burgers make an easy weeknight meal. No buns here; you can serve these wrapped in romaine or Bibb lettuce leaves and eat them with your hands. Make sure your millet isn't too dry or the burgers won't stick together! Serves 6 Ingredients: 1 cup millet ½ teaspoon sea salt, plus a pinch for cooking millet 1 tablespoon ground flax seeds 3 tablespoons water 1 large carrot, peeled and grated 4 scallions, thinly sliced 1 handful fresh basil leaves, finely chopped 2 tablespoons freshly squeezed lemon juice 2 ½ teaspoons freshly grated lemon zest ½ teaspoon freshly ground black pepper 3 tablespoons coconut oil 6 large romaine or Bibb lettuce leaves 1 recipe Mango Salsa, for serving Large drizzle Cumin Cashew Cream Sauce, for serving Directions: Cook the millet with a pinch of salt. Set aside to cool. Combine the flax seeds and water in a small bowl; set aside for 10 minutes until the mixture forms a gel, then mix well. While the millet is cooking, combine the carrots, scallions, basil, lemon juice, lemon zest, salt, and pepper in a large bowl. Once the millet is cool, add it to the bowl with the flax seed mixture and mix well. Using your hands, shape the mixture into six burgers. In a large skillet, heat the oil over medium heat. Place the burgers in the pan and cook until golden brown, 7 to 8 minutes on each side. Serve warm wrapped in lettuce leaves with a dollop of Mango Salsa and a drizzle of Cumin Cashew Cream Sauce on top. Uncooked burgers will keep for up to 4 days in the refrigerator or 1 month in the freezer, stored between pieces of parchment paper in a sealed container. Mango Salsa Makes 1 ½ cups Ingredients: 1 ripe mango, peeled, pitted, and finely diced 1 medium English cucumber, finely diced 3 tablespoons finely diced red onion 3 teaspoons finely chopped fresh cilantro 2 teaspoons freshly squeezed lime juice Sea salt and freshly ground black pepper, to taste Directions: Combine all of the ingredients in a large bowl; toss to combine, and serve. Add more red onion, if desired, for a spicier salsa. Serve immediately. Cumin Cashew Cream Sauce Makes 1 ½ cups Ingredients: 1 cup raw cashews ¾ cup water ¼ cup freshly squeezed lemon juice ½ teaspoon ground cumin ¼ teaspoon sea salt Directions: Combine all of the ingredients in a blender and blend until smooth. Serve chilled or at room temperature. Store leftover sauce in a sealed container in the refrigerator for up to 5 days. Text excerpted from EATING CLEAN, © 2016 by AMIE VALPONE. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Author/Recipe photo © LAUREN VOLO.
  6. While a succulent roasted pork loin often conjures memories of a warm and festive holiday meal, the citrus in this dish is refreshing and brings together any meal throughout the year. I love pairing zesty citrus with a savory cut of meat. The combination of the rind on the lemon slices and the salty prosciutto is truly vibrant. Great for 4-6 guests, you can easily put your own spin on the dish by substituting vegetables. Cherry tomatoes, zucchini and eggplant would also be great; it’s the bold flavor exuded by a roasted vegetable that make it a great side to the pork. Ingredients: 1 3-pound boneless pork loin 5 ounces thin prosciutto slices, about 10 1 medium lemon, sliced very thinly 1 pound asparagus, trimmed 1 red bell pepper, julienned 1 orange bell pepper, julienned ¼ cup chopped chives ¼ cup chopped tarragon 1 cup Pinot Grigio ¼ cup olive oil 1 ½ teaspoons dried oregano 2 teaspoons salt, divided 4 teaspoons pepper, divided 1 ½ tablespoons butter 1 tablespoon cornstarch 1 tablespoon water 2 tablespoons fresh lemon juice, divided Kitchen twine Directions: Preheat oven to 450° F Align pork with fat side down with one cut side facing you. With a knife, cut ½ inch along the side of the pork about 1 inch along the underside. Continue cutting in ½ -nch intervals until loin unrolls like a carpet. Arrange prosciutto and lemon slices. Sprinkle with chives and tarragon. Turn pork so that a short side is facing you. Roll tightly, keeping prosciutto and lemon within the lion and tie seam-side down with twine at 1-inch intervals. Sprinkle with half your salt and pepper. Place loin in a roasting pan and roast at 450° F for 15 minutes. Reduce temperature to 325° F and continue to roast about 1 hour, or until a thermometer reads 150° F when inserted into the center of the loin. In the meantime, arrange asparagus and peppers in a baking dish. Toss with olive oil, oregano and the remaining salt and pepper. Remove cooked pork from over and place on cutting board to rest. Replace with asparagus and peppers and roast 12-15 minutes. Top roasted vegetables with 1 tablespoon lemon juice. Place roasting pan over burners and heat wine, chicken broth, and butter to a boil, scraping up any bits from the pork. Reduce to half and add cornstarch mixed with water until sauce thickens. Strain and served alongside ½-inch slices of pork drizzled in remaining lemon juice.
  7. Celiac.com 11/07/2014 - This gluten-free lemon cheesecake recipe is great to make for a dessert or special treat for your family and friends. It is one of my all time favorites! Ingredients: 2 cups almond meal 1/2 stick butter 19 oz. cream cheese 1 cup sugar 3 eggs 1 tablespoon vanilla 1 tablespoon lemon zest 1 tablespoon lemon juice Directions: Mix almond meal and room temperature butter with your and until it is evenly mixed. Use your hand to coat the bottom of a pan with the almond meal mixture until it is even, and then bake crust at 325F for 10 minutes, or until it is golden brown. Grate the skins of 2 lemons to make lemon zest. Add the cream cheese to a mixing bowl and mix until fluffy, then add the sugar, eggs, vanilla, lemon zest and lemon juice and continue to mix for 1 minute. Spoon the mixture into the pan with the crust until just below the top. Put the cake onto a cookie sheet that is covered with a layer of water and bake in the oven for 30 minutes at 350F. Chill and serve.
  8. Celiac.com 09/09/2014 - Looking for a winning summertime drink that will please the kids and put a smile on the faces of your grown-up guests? This recipe delivers tasty, refreshing lemon-watermelon coolers that also happen to make good mixers for grown-up drinks. Ingredients: 4 cups seedless watermelon chunks (about 1 pound) 1½ cups lemonade 8-10 fresh mint sprigs Directions: In a blender, puree the watermelon and lemonade, and strain into a pitcher. Muddle the mint in a glass, add ice, and top with cooler. For a tasty, refreshing grown-up cooler: Add vodka, clear rum, or silver tequila as desired.
  9. Celiac.com 05/30/2013 - My love for Chinese-style lemon chicken is hardly a secret. However, there are many other way to use lemon to deliver big flavor when cooking chicken. This recipe for Mediterranean-style lemon chicken uses garlic, herbs, and most importantly, lemons to deliver a delicious flavorful chicken dish that is naturally gluten-free, and which will bring joy to your table. It pairs nicely with risotto and white wine. Ingredients: 4 boneless chicken breasts, skin on (6 to 8 ounces each) ⅓ cup quality olive oil 1whole head garlic, minced (about 10 cloves) ½ cup dry white wine 3 lemons, separated (2 for zest and juice, and 1 for cooking) 1 tablespoon grated lemon zest 2 tablespoons freshly squeezed lemon juice 1 teaspoon fresh oregano, or 2 teaspoons dried 1 teaspoon minced fresh thyme 1 bay leaf Kosher salt and freshly ground black pepper Directions: Heat the oven to 400 degrees F. Warm the olive oil in a small saucepan over medium-low heat, add the garlic and bay leaf, and cook for just 1 minute but don't allow the garlic to turn brown. Don't let the oil get too hot, just warm enough to cook the garlic a bit, and release the flavors of the bay leaf. Remove the pan from the heat, add the oregano, thyme, and 1 teaspoon salt, then the white wine, lemon zest, lemon juice, and pour into a 9 by 12-inch baking dish, preferably glass. Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck them in among the pieces of chicken. Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes until nicely brown. Remove the pan from the broiler, cover the pan tightly with aluminum foil and allow to rest for 10 minutes or so. After 10 minutes, remove the bay leaf and discard. Sprinkle with salt and serve hot with the pan juices. Serve with risotto and fresh vegetables for a delicious gluten-free meal.
  10. Celiac.com 07/04/2013 - Summer is getting ready to give a sharp elbow to spring, and that means it's time to fire up the old grill and get some meat sizzling. Chicken is one of my favorite things to do on the grill, and this tasty, easy to make, honey lemon chicken delivers big, rich flavor that is sure to please. I like to cook up a whole bunch at one time and pop the leftovers in the fridge for a lunch or picnic treat. This recipe works well for chicken breasts, and also makes a delicious kebab. Ingredients: Marinade: 1 chicken--about 4 pounds, cut into 10 pieces, rinsed and patted dry ½ cup freshly squeezed lemon juice ⅓ cup honey ⅓ cup olive oil ⅓ cup gluten-free red pepper hot sauce ( I use Liberty Brand) ⅓ cup gluten-free Dijon mustard (I use Amy's) 1 tablespoon grated lemon zest Glaze: ½ stick of butter ⅓ cup honey ⅓ cup freshly squeezed lemon juice ⅓ cup gluten-free BBQ sauce 1 tablespoon grated lemon zest 2 tablespoons Dijon mustard Grill: ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon lemon pepper Directions: Mix the lemon juice, olive oil, hot sauce, mustard, and lemon zest together in a large bowl. Add the chicken and toss to combine. Cover with plastic wrap and let marinate for at least 1 hour and up to overnight in the refrigerator. Before grilling, make sure chicken is at room temperature. Heat the grill to medium flame. Remove chicken from the marinade and pat dry. Dust chicken with onion powered, garlic powder, and lemon pepper. Place chicken on grill for 5 minutes on each side, then reduce heat to medium-low and close the lid of the grill. Cook another 20-25 minutes, until chicken is fully cooked. While the chicken cooks, melt butter, and whisk in the honey, lemon juice, BBQ sauce, zest, and mustard. Put some of the glaze into a small bowl for serving. Brush the tops of the chicken pieces with glaze, then turn the chicken over, and cook for 2 minutes. Brush other side of the chicken with glaze and turn it again. Cook for about 2 more minutes, until glaze sets up. Remove the chicken from grill, and serve with a small side of glaze.
  11. A good risotto is a thing of beauty, a delight to the palate, and a joy to the stomach. During my travels in Italy a few years back, risotto was one of the dishes that never let me down. I tried risottos of every conceivable type and description. One of my favorites was a mushroom risotto infused with hints of lemon. My efforts to duplicate that particular risotto have culminated in this recipe. Enjoy! Ingredients: 6 cups chicken broth 3 tablespoons butter, in small pieces 2 tablespoons olive oil 1 pound portabella mushrooms, thinly sliced 1 pound porcini or crimini mushrooms, thinly sliced 2 large shallots, chopped 1 medium garlic clove, minced 2 cups arborio rice or medium-grain white rice ⅓ cup dry white wine 3 tablespoons finely chopped chives 2 tablespoons chopped fresh parsley 2 tablespoons fresh Meyer lemon juice 4 teaspoons grated Meyer lemon peel 1 cup freshly grated Parmesan cheese Sea salt to taste Freshly ground black pepper to taste Directions: In a saucepan, warm the broth over low heat. In a medium stock pot or a Dutch oven, warm 2 tablespoons olive oil, over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and liquid, and set aside. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute until shallots are clear, but not brown. Add garlic and cook until aromatic. Add rice, stir well to coat with oil. Cook about 2 minutes, until the rice turns a pale, golden color. Pour in wine, stirring continually until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes. Remove from heat, and stir in butter, mushrooms and mushroom liquid, parsley, chives, lemon juice, lemon peel and Parmesan. Season with salt and pepper to taste.
  12. Celiac.com 06/13/2013 - When I was a kid, my aunt used to make lemon bars that I remember thinking were the best things in the whole world at that time. Any lemon bar I've eaten since then has been measured by the rather high bar of quality and memory, and many have failed that comparison. However, I recently learned how to make a gluten-free lemon bar that came pretty close. I think any good, light gluten-free flour would work for this recipe, which makes a delicious, sweet, tangy lemon bar. The lavender flowers add a fresh, aromatic twist. You can easily skip them, if you prefer a more traditional lemon bar. The bars taste great either way. Ingredients Butter, for greasing dish Gluten-free flour, for dusting dish Bars: 1 stick (4 ounces) unsalted butter, at room temperature 1 cup all-purpose gluten-free flour 2 tablespoons finely chopped fresh lavender flowers ½ teaspoon salt ½ cup powdered sugar ¼ teaspoon lemon zest 3 tablespoons fresh lemon juice ¼ teaspoon pure vanilla extract Glaze: 3-4 tablespoons fresh lemon juice ¼ cup powdered sugar Directions: Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Butter and flour an 8 by 8-inch glass baking dish. For the bars: In a small bowl combine flour and salt. Set aside. Using a stand mixer with a paddle attachment, beat 1 stick of butter and powdered sugar on high speed until light and fluffy, about 30 seconds. Beat in the lemon juice, lemon zest, lavender flowers and vanilla. Reduce the speed to low and gradually add the flour mixture. Using damp fingers, press the dough into the prepared pan. Bake for 30 minutes until golden. Cool for 30 minutes. For the glaze: In a medium bowl, whisk the lemon juice and powdered sugar together until smooth. Spoon the glaze over the cooled crust. Allow the glaze to harden, at room temperature, for at least 1 hour. Using a metal spatula, remove the crust from the pan. Cut into 1 ½-inch square bars and arrange on a serving platter or store covered at room temperature.
  13. Celiac.com 05/15/2013 - Lemon chicken may be one of those Americanized Chinese dishes, like sweet and sour pork, and chow mein that have become a staple at nearly every Chinese restaurant in the country. Still, I love it. However, being gluten free, I have to be careful when dining out. Even if the restaurant doesn't use flour outright, there's always the possibility of cross contamination. One way I've resolved this tension is by learning how to make a delicious gluten-free Chinese-style lemon chicken using a corn-starch-based batter. In this delicious recipe, chicken is battered in egg and corn starch, then cooked until it's crispy and golden on the outside, tender on the inside. It is then covered with a sweet, tangy lemon sauce. The taste will rival your favorite Chinese restaurant, and have your eating team trading high-fives. Serve it over rice, and garnish with a nice steamed vegetable, like broccoli. Chicken Ingredients: 8 boneless, skinless chicken breast halves, cut in chunks or short strips ½ cup cornstarch ½ cup green onions, sliced ½ teaspoon salt â…› teaspoon black pepper ¼ cup water 4 egg yolks 2 cups cooking oil Lemon Sauce Ingredients: 1½ cup water ½ cup lemon juice 3½ tablespoons light brown sugar 3 tablespoons cornstarch 3 tablespoons honey 2 teaspoons gluten-free chicken bouillon ½ teaspoon ground ginger, or more if desired Preparation: To make the batter, combine the cornstarch, salt, and pepper in a shallow dish. Beat the egg yolks with the water until combined. Add the egg mixture to the cornstarch and blend until smooth. Heat the oil in a large wok or skillet. Dip the chicken pieces into the egg mixture, until well-coated. Cook in the hot oil until golden brown, turning as needed. Remove with a slotted spoon and drain on paper towels. To make the sauce, combine all the ingredients in a saucepan. Cook over medium heat, stirring, about 5 minutes until sauce boils and the brown sugar and bouillon granules are fully dissolved. Place the chicken in a serving dish, top evenly with sauce, and top with the sliced green onions.
  14. This excellent tasting pasta recipe is very easy to make and it will please even the most picky pasta fans! Gluten-Free and Dairy-Free Ingredients: 1 cup Heartland Gluten-Free Penne Pasta 1 Tbsp. extra-virgin olive oil 1 head Swiss chard, cut into 1/2 inch pieces 1/2 cup kalamata olives 1/4 cup fresh cilantro 2 scallions, thinly sliced 1 tsp. apple cider vinegar 1 Tbsp. freshly squeezed lemon juice 1 tsp. fresh lemon zest 1/4 tsp. smoked paprika 1/4 tsp. sea salt 1/4 tsp. freshly ground pepper Instructions: Cook penne according to package directions. Remove from heat; drain and set aside. Meanwhile, in a large skillet, cook Swiss chard in olive oil over medium heat until wilted, approximately 4 minutes. Remove from heat; transfer to a large serving bowl. Add cooked penne, olives, cilantro, scallions, vinegar, lemon juice, lemon zest, smoked paprika, sea salt and pepper; gently toss to combine. Serve warm.
  15. This recipe makes a wonderful dip that can be served with your favorite gluten-free chips. Gluten-Free and Vegan Ingredients: 2 ripe avocados, peeled, pitted and diced 2 tsp. olive oil 2 cups fresh cherries, pitted and halved Juice of 1lemon 1/4 tsp. fresh lemon zest 1/4 tsp. sea salt 1/4 tsp. freshly ground black pepper 1/4 cup finely chopped fresh cilantro, plus more for garnish Instructions: Preheat grill to medium heat. In a medium bowl, gently toss cherries in olive oil. Place cherries into a large piece of tin foil and fold to seal foil at the top. Transfer cherries in foil to the heated grill; cook for 10-12 minutes or until tender. Meanwhile, in a medium bowl, mash avocados until it forms a chunky consistency. Remove cherries from grill; set aside for 2 minutes to cool then add to the guacamole mixture along with remaining ingredients; mix well to combine. Serve immediately. Garnish with additional fresh basil. Enjoy!
  16. When I first read the box for this lemon tart, I wasn't exactly excited. I didn't think anything that was gluten-free, free of added sugar, vegan and raw could taste like anything other than cardboard and/or grass. Oh how wrong I was: this lemon tart completely blew me away. I am not even gluten-free and I can confidently say this is the most delicious lemon tart I have ever tasted. It is perfectly tangy, sweet (without any weird aftertaste) and somehow it manages to taste creamy despite a lack of dairy. The product developers at Pure Market Express must be wizards. That is the only explanation I can muster for how insanely yummy this tart is. For more information, visit their website. Note: Articles that appear in the "Gluten-Free Food & Specialty Product Companies" section of this site are paid advertisements. For more information about this see our Advertising Page.
  17. Gluten-Free and Vegan Serves 2 Ingredients 5 fresh mint leaves, finely chopped 1/4 cup ground flax seeds 1 extra ripe avocado, peeled, pitted and chopped 2 Tbsp. cashew butter 1/4 cup almond milk 1/4 tsp. sea salt 1 tsp. lime juice 1 Tbsp. lemon juice Pinch of cayenne pepper 1 large jicama, peeled, and sliced into 1/2 inch ‘french fry’ like sticks Directions In a food processor, combine mint, flax seeds, avocado, cashew butter, almond milk, sea salt and cinnamon; pulse until smooth. Transfer mixture to a serving bowl for dipping. In a large bowl, combine lime juice, lemon juice and cayenne pepper; mix well. Add jicama; gently toss to combine until jicama is well coated with mixture. Arrange coated jicama sticks on a serving platter. Serve with Lemon Lime Dressing. Enjoy!
  18. After dinner at a local Mediterranean restaurant, the waitress suggested my friend and I try the farmer's market fresh lemon soufflé for dessert. What followed was nothing short of culinary bliss, with ooh's and ahh's over the sweet, airy, lemony, delight. Realizing that most soufflé's contain a bit of flour, I resolved to replicate the joy in a gluten-free version. I've done a pretty good version using just corn starch, but I've been experimenting with various flours and starches as a substitute for the 2 tablespoons of wheat flour the recipe usually requires. This is the best I've come up with, so far. I will continue to tinker, as should you. Enjoy! Ingredients: 1/2 stick of butter (for greasing cooking dishes) 1/2 cup plus 2 tablespoons granulated sugar 1/2 cup whole milk, raw if possible 1/4 cup fresh Meyer lemon juice* 1 teaspoon grated Meyer lemon zest* 2 large egg yolks 3 large egg whites 1 tablespoon sorghum flour 1/2 tablespoon potato starch (plus a dash more, as needed) 1/8 teaspoon salt 1/8 teaspoon cream of tartar (McCormick's) Powdered sugar (gluten-free) *Note - If Meyer lemons are not available, you may substitute regular lemons. Directions: Place oven rack in the lowest possible position. Heat oven to 400° F. 2. Butter 8 (6-ounce) ramekins, and dust lightly with 2 tablespoons sugar; refrigerate until ready to use. 3. Mix milk and lemon zest in a small saucepan and scald over medium heat. Remove from heat, and cool. Use an electric mixer, or hand beat remaining 1/2 cup sugar and 2 egg yolks in a large bowl 3 to 4 minutes or until light and fluffy, scraping down side of bowl several times. Gradually mix in sorghum flour and 1/2 tablespoon of potato starch until blended, scraping down side of bowl. Add milk mixture to egg mixture, and mix thoroughly. Add lemon juice and salt. Heat mixture on low (or in a double boiler), and cook, stirring constantly, about 3 minutes or until thick and creamy (add more potato starch as necessary). Remove from heat, and cool completely. You can do this up to 2 days in advance, and store it sealed in the refrigerator. Just make sure you bring it to room temperature before cooking.) Place egg whites and cream of tartar into a separate bowl and mix at medium speed for about 10 seconds. Increase speed to medium-high, and beat 1 to 2 minutes or until soft peaks form. (Do not over-beat; egg whites will appear dry and granular if they are over-beaten.) Stir about one-quarter of egg whites into cooled egg mixture to lighten it. Fold in remaining whites gently, using a rubber spatula, just until incorporated. Be careful not to over-mix. Pour mixture gently into prepared soufflé cups to top of rim. Cleaning the rim with your finger will help the soufflés to rise properly. Bake at 400° for 10 minutes; lower heat to 350°, and bake 4 more minutes or until the soufflé has risen above dish, the outside is set, and the inside remains a bit loose and jiggly when shaken Remove from oven, dust with powdered sugar, and serve immediately in the same containers.
  19. This recipe comes to us from Jody Hoag. Ingredients: 1 tablespoon gelatin dissolved in ¼ cup water 4 egg yolks ½ cup honey Rind of 2 lemons (grated) ½ cup lemon juice ½ teaspoon salt Directions: Whisk yolks until pale yellow and mix in other ingredients. Cook over low heat or in top of a double boiler until thickened. Let cool. Beat 4 egg whites until stiff and fold into yolk mixture. Pour into a pie plate and chill until set. Pour into pie plate or custard dishes.
  20. This recipe comes to us from Annalise Roberts with a slight flour mix change by Sue Foss. If any cake could be called refreshing, this would be the one. Rich but light. Ingredients for cake layers: 1 cup canola oil, plus additional for greasing cake pans 2 ½ cups brown rice flour mix (1 cup brown rice, 1½ cup white rice flour) ½ cup tapioca, ½ cup potato starch ½ teaspoon salt 1 tablespoon baking powder 1 teaspoon xanthan gum 1 cup milk 1 teaspoon vanilla 1 tablespoon finely grated fresh lemon zest 2 cups granulated sugar 4 large eggs For lemon curd 2 teaspoons finely grated fresh lemon zest ¼ cup fresh lemon juice ¼ cup plus 2 tablespoons granulated sugar 3 large egg yolks ¼ teaspoon guar gum ½ stick (¼ cup) unsalted butter, cut into tablespoon pieces ¼ teaspoon lemon extract Ingredients for lemon frosting: 2 sticks (1 cup) unsalted butter, softened 3 ½ cups confectioners sugar ¼ cup fresh lemon juice ½ teaspoon lemon extract 2 teaspoons finely grated fresh lemon zest Special equipment: 2 (9- by 2-inch) round cake pans Directions to make cake layers: Put oven rack in middle position and preheat oven to 350°F. Brush cake pans with canola oil. Line bottom of each pan with a round of parchment or wax paper, then oil paper. Whisk together flour mix, salt, baking powder, and Xanthan gum until combined well. Stir together milk, canola oil (1 cup), vanilla, and zest in another bowl. Beat together sugar and eggs in a large bowl with an electric mixer at medium speed just until combined, about 1 minute. Reduce speed to low and add flour and milk mixtures alternately in batches, beginning and ending with flour mixture and mixing until just combined. Divide batter evenly between cake pans, smoothing tops, and bake until a wooden pick or skewer inserted in center of each cake layer comes out clean, 35 to 40 minutes. Cool cake layers in pans on racks 10 minutes. Run a thin knife around edge of 1 cake layer and invert rack over cake pan, then invert cake onto rack. Repeat with second layer. Peel off paper and cool layers completely. Curd Directions: Whisk together zest, lemon juice, sugar, yolks, a pinch of salt, and guar gum in a 1-quart heavy saucepan. Add butter and cook over moderately low heat, whisking constantly, until curd is thick enough to hold marks of whisk and first bubbles appear on surface, about 5 minutes. Whisk in extract. Immediately pour curd into a bowl, then cover surface with wax paper and chill until cold, about 30 minutes. Frosting Directions: Beat butter with an electric mixer at high speed until light and fluffy, about 1 minute. Reduce speed to low and add confectioners sugar, lemon juice, extract, and zest, then mix until creamy and smooth, about 2 minutes. Frost cake: Halve each cake layer horizontally using a long serrated knife. Spread bottom half of each cake layer with half of lemon curd, then top with remaining cake layers to form two sandwiched cakes. Put 1 sandwiched cake on a cake stand or platter and spread a heaping ½ cup frosting over top, then cover with remaining sandwiched cake. Frost top and sides of cake with remaining frosting. Cooks notes: Cake layers can be made (but not halved) 1 day ahead and cooled completely, then kept, wrapped well in plastic wrap, at room temperature. Lemon curd can be chilled up to 3 days. Cake can be completely assembled and frosted 4 hours ahead and kept at room temperature, or 1 day ahead and chilled, loosely covered. Bring to room temperature before serving.
  21. Rice : 1 cup (usually good for two suppers and a lunch, depending on how hungry one is) Lemon: Juice of one (medium size) Black mustard seeds: 1 tablespoon Channa dal (a kind of dried lentil): ½ tablespoon Urad dal: 1 teaspoon Turmeric: 1 teaspoon Dried red chilies: two (I use more and you can, too, to make it more incendiary) Fenugreek powder: ½ teaspoon Salt: To taste Preparation: In a medium-sized pot/skillet (deep enough for stuff to be sautéed in hot oil, and preferably with its own lid or capable of being covered by a plate or like device), heat 3 or 4 tablespoons of oil of your choice (canola/vegetable/corn). Throw in the mustard seeds when the oil is hot (you learn when by throwing in a couple of mustard seeds to start with and the rest about 20 seconds after the test ones pop). You must then cover your pot and let the mustard seeds pop without burning. When most or all have popped, throw in both dals, the fenugreek, and the fried chilies (split in halves, lengthwise, to get seeds in). Adjust heat and sauté until dals and chilies turn sort of golden brown. Toss in your rice and sauté for 30 seconds (this is so that rice wont be unduly sticky when cooked). Now your rice is ready to be cooked. I dont know if you have a rice cooker. If you do, transfer pots contents to rice cooker, throw in water (with juice of lemon mixed in) as directed by rice cooker manufacturer, add turmeric & salt, mix well, and let the cooker do its trick. If you dont have a rice cooker, use the same sauté pot with all its contents. Add about 2½ cups of water, salt & turmeric, and cook the rice down. Or, go ahead and add as much water as you would (mix in lemon juice, of course) and cook the rice down with salt & turmeric added to pots contents.
  22. This recipe comes to us from Elizabeth K. Ingredients: 1 cup toasted almonds 2 cups gluten-free corn flakes 2 tablespoons brown sugar ¼ cup melted butter 1 quart vanilla ice cream 6 ounces frozen lemonade concentrate Optional fresh or frozen raspberries Directions: Take out the ice cream to soften while you make the crust. Pulse almonds in food processor until very coarsely chopped. Add corn flakes, sugar, and melted butter and pulse until the texture of graham cracker crumbs. Press crumb mixture into an 8 or 9 inch pie plate. Set in freezer while you prepare filling. Rinse out the bowl of the food processor, then put ice cream and lemonade concentrate in food processor bowl. Process until well blended. Spoon ice cream mixture into pie crust and freeze until you're ready to eat. Garnish with raspberries if desired.
  23. This recipe comes to us from Chris Spreitzer. 1 cup softened butter or margarine 1 cup sugar 3 eggs 1 cup sour cream 1 teaspoon gluten-free vanilla extract zest of two medium lemons juice of one lemon 2 ½ cups gluten-free flour mix 1 ¼ teaspoon xanthan gum 2 ½ teaspoon baking powder 1 teaspoon baking soda 1/8 teaspoon salt 2 cups fresh blueberries Topping: 1 cup chopped pecans ½ cup sugar 1 teaspoon cinnamon Cream together butter and sugar. Add eggs, one at a time, mixing well after each addition. In another bowl, mix sour cream, vanilla, lemon zest and lemon juice. Combine gluten-free flour mix, xanthan gum, baking powder, soda, and salt. Alternately add flour mixture and sour cream mixture to creamed mixture, about a third of each at a time. Stir in blueberries. Dough will be fairly stiff. Spread half in a greased 9x13x2 glass baking pan. Combine topping ingredients, sprinkle half of topping mixture over dough. Carefully spread remaining dough on top of topping. Sprinkle with remainder of topping. Bake at 350 for 35-40 minutes or until cake tests done. Yield 16-20 servings.
  24. This recipe comes to us from Ellen Switkes. Heres a great recipe for a lemon meringue pie thats upside down with the meringue as the crust. You could use this same crust for chocolate pudding pie, mud pie or ice cream pie. Its not low calorie, but is very tasty. Meringue Crust: Beat until stiff 4 egg whites and ¼ teaspoon cream of tartar. Add gradually ¾ cup sugar and 1 teaspoon vanilla. Spread on well greased 9 pie pan and bake 300 degrees for 1 hour. Cool. Lemon Filling: Beat well 4 egg yolks. Add ½ cup sugar, ½ cup water, 2 tablespoons lemon juice, 2 teaspoons grated lemon rind. Cook over low heat until thick, cool in pan. Spread over crust. It doesnt make very much filling, so spread it thin. Whipped Cream Topping: Whip 1 plus ½ pint whipping cream, spread over filling, serve. Store pie in refrigerator up to 24 hours.
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