Jump to content
  • Sign Up

Search the Community

Showing results for tags 'mashed'.



More search options

  • Search By Tags

    Type tags separated by commas.
  • Search By Author

Content Type


Celiac Disease & Gluten-Free Diet Forums

  • Diagnosis & Recovery, Related Disorders & Research
    • Calendar of Events
    • Celiac Disease Pre-Diagnosis, Testing & Symptoms
    • Post Diagnosis, Recovery & Treatment of Celiac Disease
    • Related Disorders & Celiac Research
    • Dermatitis Herpetiformis
    • Gluten Sensitivity and Behavior
  • Support & Help
    • Coping with Celiac Disease
    • Publications & Publicity
    • Parents' Corner
    • Gab/Chat Room
    • Doctors Treating Celiac Disease
    • Teenagers & Young Adults Only
    • Pregnancy
    • Friends and Loved Ones of Celiacs
    • Meeting Room
    • Celiac Disease & Sleep
    • Celiac Support Groups
  • Gluten-Free Lifestyle
    • Gluten-Free Foods, Products, Shopping & Medications
    • Gluten-Free Recipes & Cooking Tips
    • Gluten-Free Restaurants
    • Ingredients & Food Labeling Issues
    • Traveling with Celiac Disease
    • Weight Issues & Celiac Disease
    • International Room (Outside USA)
    • Sports and Fitness
  • When A Gluten-Free Diet Just Isn't Enough
    • Food Intolerance & Leaky Gut
    • Super Sensitive People
    • Alternative Diets
  • Forum Technical Assistance
    • Board/Forum Technical Help
  • DFW/Central Texas Celiacs's Events
  • DFW/Central Texas Celiacs's Groups/Organizations in the DFW area

Celiac Disease & Gluten-Free Diet Blogs

There are no results to display.

There are no results to display.

Categories

  • Celiac.com Sponsors
  • Celiac Disease
  • Safe Gluten-Free Food List / Unsafe Foods & Ingredients
  • Gluten-Free Food & Product Reviews
  • Gluten-Free Recipes
    • American & International Foods
    • Gluten-Free Recipes: Biscuits, Rolls & Buns
    • Gluten-Free Recipes: Noodles & Dumplings
    • Gluten-Free Dessert Recipes: Pastries, Cakes, Cookies, etc.
    • Gluten-Free Bread Recipes
    • Gluten-Free Flour Mixes
    • Gluten-Free Kids Recipes
    • Gluten-Free Recipes: Snacks & Appetizers
    • Gluten-Free Muffin Recipes
    • Gluten-Free Pancake Recipes
    • Gluten-Free Pizza Recipes
    • Gluten-Free Recipes: Soups, Sauces, Dressings & Chowders
    • Gluten-Free Recipes: Cooking Tips
    • Gluten-Free Scone Recipes
    • Gluten-Free Waffle Recipes
  • Celiac Disease Diagnosis, Testing & Treatment
  • Celiac Disease & Gluten Intolerance Research
  • Miscellaneous Information on Celiac Disease
    • Additional Celiac Disease Concerns
    • Celiac Disease Research Projects, Fundraising, Epidemiology, Etc.
    • Conferences, Publicity, Pregnancy, Church, Bread Machines, Distillation & Beer
    • Gluten-Free Diet, Celiac Disease & Codex Alimentarius Wheat Starch
    • Gluten-Free Food Ingredient Labeling Regulations
    • Celiac.com Podcast Edition
  • Journal of Gluten Sensitivity
    • Spring 2019 Issue
    • Winter 2019 Issue
    • Autumn 2018 Issue
    • Summer 2018 Issue
    • Spring 2018 Issue
    • Winter 2018 Issue
    • Autumn 2017 Issue
    • Summer 2017 Issue
    • Spring 2017 Issue
    • Winter 2017 Issue
    • Autumn 2016 Issue
    • Summer 2016 Issue
    • Spring 2016 Issue
    • Winter 2016 Issue
    • Autumn 2015 Issue
    • Summer 2015 Issue
    • Spring 2015 Issue
    • Winter 2015 Issue
    • Autumn 2014 Issue
    • Summer 2014 Issue
    • Spring 2014 Issue
    • Winter 2014 Issue
    • Autumn 2013 Issue
    • Summer 2013 Issue
    • Spring 2013 Issue
    • Winter 2013 Issue
    • Autumn 2012 Issue
    • Summer 2012 Issue
    • Spring 2012 Issue
    • Winter 2012 Issue
    • Autumn 2011 Issue
    • Summer 2011 Issue
    • Spring 2011 Issue
    • Spring 2006 Issue
    • Summer 2005 Issue
  • Celiac Disease & Related Diseases and Disorders
  • The Origins of Celiac Disease
  • Gluten-Free Grains and Flours
  • Oats and Celiac Disease: Are They Gluten-Free?
  • Frequently Asked Questions
  • Celiac Disease Support Groups
  • Celiac Disease Doctor Listing
  • Kids and Celiac Disease
  • Gluten-Free Travel
  • Gluten-Free Cooking
  • Gluten-Free
  • Allergy vs. Intolerance
  • Tax Deductions for Gluten-Free Food
  • Gluten-Free Newsletters & Magazines
  • Gluten-Free & Celiac Disease Links
  • History of Celiac.com

Find results in...

Find results that contain...


Date Created

  • Start

    End


Last Updated

  • Start

    End


Filter by number of...

Joined

  • Start

    End


Group


AIM


MSN


Website URL


ICQ


Yahoo


Jabber


Skype


Interests


Location


First Name


Last Name


City


State


Country


How did you hear about us?

Found 7 results

  1. I am one of those people who has been perfectly okay making various kinds of mashed potatoes, and even sweet potatoes, but has been a bit skittish regarding the parsnip. Unfamiliarity and fear of the unknown were likely driving factors. Then I discovered this simple way to incorporate parsnips into mashed potatoes, and the result is a big smile. This recipe makes a nice introduction to the parsnip. Ingredients: 1½ pounds parsnips 1½ pounds Yukon gold potatoes 4½ cups water 2 tablespoons butter 1 tablespoon sour cream 1 tablespoons chopped parsley 1 tablespoons chopped chives 2 teaspoons Kosher salt â…› teaspoon freshly ground black pepper Directions: Peel parsnips. Cut them crosswise into ½-inch rounds. If you get parsnips with a tough, fibrous core, then cut the parsnips in quarters lengthwise and cut out the tough core. Peel the potatoes and cut them into 1 to 1½-inch chunks. Place into a medium saucepan, cover with water, add two teaspoons of salt. Bring to a simmer, reduce the heat, cover and let cook for 10 minutes, until a fork can pierce easily. Drain and return the parsnips and potatoes to the warm pan. Cover and let steam in the heat of the pan for 10 minutes. Mash the parsnips and potatoes lightly with a potato masher. Careful not to over mash! Add butter and sour cream and mash some more. Stir in the chopped parsley and chives. Add black pepper and more salt to taste.
  2. Celiac.com 11/20/2013 - Every holiday season, I field questions about the best way to map mashed potatoes. Which method is best? Which recipe? This is the simplest, easiest recipe for excellent mashed potatoes, for the holidays or any time. Ingredients: 3 pounds Yukon gold potatoes 2 teaspoons salt, divided ⅓ cup butter ⅓ cup cream 2-3 ounces Greek-style yogurt ½ teaspoon coarsely ground pepper Directions: Peel potatoes, and cut into 1-inch pieces. Bring potatoes, 1 tsp. salt, and cold water to cover to a boil in a large pot over medium-high heat. Reduce heat to medium-low, and cook 15 to 20 minutes until fork-tender; drain. Return potatoes to pot. Cook on medium until water evaporates. Add butter, next 3 ingredients, and remaining 1 tsp. salt. Cook 1 to 2 minutes until butter melts and the liquid boils. Mix and mash until smooth. Remove from heat. Mix as needed to achieve desired smoothness. Serve immediately.
  3. Every so often, chefs rediscover the delights of browning butter and putting it on things to eat. Brown butter potatoes are all the rage this season, and a number of magazines have featured recipes. Theoretically, brown butter potatoes involves little more than browning butter, blending a little into the potatoes and saving a bit of butter for serving. That little more is a spot of crème fraîche, which gives these potatoes a delightful flavor, and a creamy texture. Ingredients: 3½ pounds red or yukon gold potatoes, peeled and cut into large chunks 1 stick plus 2 tablespoons unsalted butter 1 cup milk ¼ cup crème fraîche salt In a large pot of boiling salted water, cook the potatoes over moderate heat until tender, about 25 minutes. Drain well. Return the potatoes to the pot and cook over high heat for 1 minute to dry them out slightly. Pass the potatoes through a ricer and return them to the pot. In a small saucepan, cook the butter over moderate heat until the milk solids turn dark golden, about 4 minutes. Add all but 2 tablespoons of the brown butter to the potatoes along with the milk and crème fraîche and stir well. Season with salt and stir over moderate heat until hot. Drizzle the remaining brown butter over the potatoes and serve. MAKE AHEAD The mashed potatoes can be refrigerated overnight and rewarmed in the oven, covered with foil.
  4. I’ve made mashed potatoes countless times, but it wasn’t until I started baking the potatoes instead of boiling them that they came out like I hoped. Baking is great for sweet potatoes; it helps retain their gorgeous color. The touch of chipotle adds an unexpected kick, you could even add a teaspoon or so of adobo sauce for a little extra heat. Ingredients: 4 large sweet potatoes, scrubbed and pierced with a fork 1 whole chipotle pepper in adobo sauce, chopped ¼ cup brown sugar 2 tablespoons room-temperature butter ¼ cup heavy cream ½ teaspoon salt Directions: Preheat oven to 375°F. Bake potatoes for 1 hour or until soft when pierced with a knife. Remove from the oven and let cool. Scoop out the insides into a large bowl. Add chipotle pepper, brown sugar, butter, salt, and cream. Mash with a potato masher or hand mixer until combined but not smooth. If necessary, transfer to a baking dish and bake for about 15 minutes, until warm enough to serve.
  5. Garlic mashed potatoes are a wonderful variation on the classic turkey side dish. This classic recipe blends potatoes with roasted garlic, butter and milk. It's a yummy, easy to prepare variation on classic mashed potatoes, and it not only please your guests, it will fill your house with the scent of roasted garlic! This recipe will make enough for about 8 servings, so scale accordingly. Ingredients: 1 large head garlic 1 tablespoon olive oil 2 pounds potatoes, peeled and quartered* 4 tablespoons butter, softened ½ cup milk 1 teaspoon of salt ¼ cup fresh chives (optional) salt and pepper to taste Preparation: Preheat oven to 350 degrees F (175 degrees C). Slice off the pointed end of the garlic bulb, just enough to expose the garlic cloves. Drizzle olive oil over the clove, and wrap in aluminum foil. Bake at 350 degrees for 1 hour. On the stove, add 1 teaspoon of salt to a large pot of water, and bring to a boil. Add potatoes, and cook until tender, about 15 minutes. Drain, cool and chop the potatoes. Stir in butter, milk, salt and pepper to taste. Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes. Mash potatoes to desired consistency, fold in chives and serve. *Note: You can make this recipe with thin-skinned potatoes and leave the skins on, if desired.
  6. Sure, lots of the meals I make are variations on meals that traditionally contain gluten. However, I also make many that just happen to be gluten-free. Here's one of my favorites. Grilled pork chops are an old stand-by. Cheap, easy to prepare, and delicious. I serve this version with steamed fresh broccoli and carrots, along with mashed white sweet potatoes. The result is a quick, delicious summertime meal that is easy on the budget and leaves plenty of calories for wine or a nice dessert. Ingredients: 3-4 Pork chops 12-16 broccoli or broccoli spears (3-4 per chop) 3-4 white sweet potatoes (cubed) ¼ cup butter Splash of milk Splash of Balsamic vinegar Directions: Place pork chops on a hot grill (475-500 degrees) After 1 minute or so, rotate chop 90-degrees. Making sure chop is well-seared, after 1 more minute or so, flip chop. Repeat the process, rotating the chop 90-degrees again after about 1 minute. For thicker shops, use longer sear times. When chop is done, remove to a plate and let rest five minutes. White Sweet Potatoes and Carrots: Just before the putting the chops on the grill, place sweet potatoes and carrots on separate sides of a large steamer pot with hot water. While chops cook, steam sweet potatoes until soft enough to easily slide a fork though. Remove carrots when tender, but firm. Place carrots in a dish with a bit of butter, and cover. Place in a large bowl. Do not rinse. Broccoli: While chops are resting, and before mashing sweet potatoes, place broccoli into steamer and cover. Mash sweet potatoes. Add butter and/or a splash of milk. Salt and pepper to taste. Place sweet potatoes on plates next to chops. Remove broccoli when tender to fork. Place on plates with chops. Splash broccoli with aged balsamic vinegar. Serves: 3-4 persons Note: By 'white sweet potato," I do NOT mean the red-fleshed, orange-skinned tuber that Americans call a "Yam." I mean the white-fleshed, paler-skinned version that often appears alongside the at the market, both of which, according to botanists are actually sweet potatoes, not yams. Sweet potatoes are low-glycemic, which makes them ideal for diabetics. They also taste really good mashed with butter, salt and pepper. And, yes, if you're feeling particularly potato-ish, you can use good old regular potatoes instead.
  7. This recipe comes to us from Kimberly Dungan. This is using an 8x8 casserole dish: Just add the appropriate amounts to all the ingredients to make a larger dish. Fill your casserole dish with potatoes (line them up to fill it so you know how many to use). Peel and boil the potatoes (cutting them into small chunks will allow faster cooking). Drain the potatoes and put them onto a cookie sheet Bake for ten minutes (not any more ­ they will get a hard crust otherwise) in a 375 degree oven. After taking them out of the oven, put into a large mixing bowl, set aside. Chop ½ onion and 3 slices of Fat Free Jennie-O Turkey bacon (or regular bacon) into small pieces. Sprinkle garlic (to taste ­ about 1 tbsp), 2 tbsp. of cumin over onion and bacon and sauté for 1-2 minutes on high in a tbsp. of olive oil. Remove from heat and add 1-2 tbsp. of butter to melt over top. Mash the potatoes with ¼-½ cup of plain rice milk and 3 slices of Veggie Slices pepper jack cheese. Add 2 tbsp. Dijon Mustard Add the onion mixture. Mash together Put into casserole dish and bake for 30 minutes (same 375F degree oven). If you make a double recipe or have extra, add egg to mixture, make into patties and fry in olive oil until crisp edges for breakfast! Options: Use ¼ cup cream instead of rice milk and cheese Use Anaheim roasted peppers and Chipotle peppers (a smoky mix of sauce and peppers) instead of bacon (this is quite hot) Or, use squash instead of peppers. Also, could make with skin-on potatoes. Breakfast options: Instead of egg, make into patties and coat with white rice flour, fry in olive oil
×
×
  • Create New...