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Showing results for tags 'mediterranean-style'.
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Celiac.com 09/11/2024 - Lebanese Tabbouleh is a beloved dish that showcases the vibrant flavors of the Mediterranean diet. Traditionally made with bulgur wheat, this parsley-rich salad has been a staple in Middle Eastern cuisine for centuries, often served as part of a mezze spread. Originating from the mountains of Lebanon and Syria, tabbouleh has evolved into a symbol of Lebanese culinary heritage. This gluten-free take on the traditional Lebanese tabbouleh swaps the bulgur wheat for quinoa, maintaining the fresh, vibrant flavors of the classic dish while making it suitable for those with gluten sensitivities. Tabbouleh is a cornerstone of Lebanese cuisine, known for its refreshing combination of herbs, vegetables, and a light, zesty dressing, making it a perfect dish for warm weather or as part of a mezze spread. Ingredients: ½ cup gluten-free quinoa (or use more traditional millet if preferred) 2 cups fresh parsley, finely chopped ½ cup fresh mint, finely chopped 2 medium tomatoes, finely diced 1 small cucumber, finely diced 3 green onions, finely chopped ¼ cup fresh lemon juice (about 1-2 lemons) ¼ cup extra virgin olive oil Salt and pepper to taste Instructions: Cook the Quinoa: Rinse the quinoa thoroughly under cold water. In a medium saucepan, bring 1 cup of water to a boil. Add the quinoa, reduce the heat to low, cover, and let it simmer for 15 minutes or until the water is absorbed and the quinoa is tender. Remove from heat, fluff with a fork, and allow it to cool completely. Prepare the Vegetables: While the quinoa is cooling, finely chop the parsley, mint, tomatoes, cucumber, and green onions. The herbs should be finely minced to blend well with the other ingredients. Mix the Salad: In a large bowl, combine the cooled quinoa, parsley, mint, tomatoes, cucumber, and green onions. Toss gently to mix the ingredients evenly. Dress the Salad: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour the dressing over the salad and toss to coat everything thoroughly. Chill and Serve: For the best flavor, let the tabbouleh sit in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve chilled as a side dish or a light main course. Enjoy this gluten-free version of Lebanese Tabbouleh!
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Celiac.com 08/23/2024 - Moroccan Chicken Tagine is a celebration of North African flavors and culinary traditions, showcasing the rich heritage of Morocco’s diverse cuisine. Named after the distinctive earthenware pot in which it is traditionally cooked, a tagine, this dish reflects the region’s history of spice trade and cultural fusion. Tagine recipes have been passed down through generations, blending spices such as cumin, coriander, and cinnamon with ingredients like dried apricots and olives to create a savory-sweet symphony that embodies the essence of Moroccan cooking. This gluten-free version of Moroccan Chicken Tagine preserves the dish’s authentic character while accommodating modern dietary needs. The result is a flavorful and aromatic stew that pays homage to its ancient roots, offering a taste of Morocco’s vibrant culinary landscape. Ideal for a cozy meal or a festive gathering, this tagine brings a touch of North African warmth to your table with every savory bite. Gluten-Free Moroccan Chicken Tagine Ingredients: 2 lbs chicken thighs, boneless and skinless 2 tbsp olive oil 1 large onion, finely chopped 3 garlic cloves, minced 1 tbsp fresh ginger, grated 2 tsp ground cumin 2 tsp ground coriander 1 tsp ground turmeric 1 tsp paprika ½ tsp ground cinnamon ¼ tsp cayenne pepper (optional, for heat) 1 cup chicken broth (ensure gluten-free) 1 can (14.5 oz) diced tomatoes 1 cup green olives, pitted and halved ½ cup dried apricots, chopped ½ cup almonds, toasted and roughly chopped 1 cup fresh cilantro, chopped Salt and pepper to taste Instructions: Prepare the Chicken: Season the chicken thighs with salt and pepper. Heat olive oil in a large tagine or Dutch oven over medium-high heat. Brown the chicken thighs on both sides, about 5-6 minutes per side. Remove and set aside. Cook the Aromatics: In the same pot, add the onion and cook until translucent, about 5 minutes. Stir in the garlic and ginger, cooking for another minute until fragrant. Spice It Up: Add cumin, coriander, turmeric, paprika, cinnamon, and cayenne pepper to the onions. Cook for 1-2 minutes, stirring constantly to toast the spices and release their flavors. Simmer the Tagine: Return the chicken to the pot, and pour in the chicken broth and diced tomatoes. Bring to a simmer, then reduce heat to low, cover, and cook for 30-40 minutes, or until the chicken is tender and fully cooked. Add the Finishing Touches: Stir in the olives, apricots, and toasted almonds. Cook uncovered for an additional 10 minutes to allow the flavors to meld and the sauce to thicken slightly. Garnish and Serve: Sprinkle with fresh cilantro before serving. Enjoy your Moroccan Chicken Tagine over gluten-free couscous or alongside steamed rice. This dish combines the earthy spices and sweet, savory elements characteristic of Moroccan cuisine, all while being fully gluten-free. It’s perfect for a hearty and exotic meal that satisfies and delights.
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Celiac.com 06/21/2024 - The Greek Salad, also known as Horiatiki Salad, is a timeless classic that embodies the fresh and vibrant flavors of Mediterranean cuisine. Originating in Greece, this salad has a rich history dating back centuries, with its roots in the simple and wholesome ingredients commonly found in Greek villages. Traditionally, a Greek Salad features ripe tomatoes, crisp cucumbers, red onions, Kalamata olives, and creamy feta cheese, all drizzled with extra virgin olive oil and sprinkled with herbs like oregano. It's a staple dish that reflects the sun-kissed and bountiful produce of the Mediterranean region. In this unique rendition of the iconic Greek Salad, we've taken a mindful approach to make it completely gluten-free, ensuring that it can be enjoyed by individuals with gluten sensitivities or those following a gluten-free lifestyle. Every ingredient in this recipe has been carefully selected to be free from gluten, including the feta cheese, olives, and the homemade dressing. By making these simple adjustments, we've preserved the authentic flavors of the Greek Salad while making it accessible to a wider range of dietary needs. This gluten-free Greek Salad is not just a dish; it's a celebration of Mediterranean flavors and a testament to the versatility of gluten-free cooking. Whether you're hosting a summer barbecue, craving a light and refreshing meal, or simply indulging in the joys of Greek cuisine, this salad promises to delight your taste buds and transport you to the sun-drenched shores of Greece with every bite. Ingredients: 2 large tomatoes, diced 1 cucumber, diced 1 red bell pepper, diced ½ red onion, thinly sliced ½ cup Kalamata olives, pitted and halved ½ cup crumbled feta cheese or a thick slice of feta (make sure it's gluten-free) ¼ cup extra virgin olive oil 2 tablespoons red wine vinegar 1 teaspoon dried oregano Salt and black pepper to taste Fresh parsley or basil leaves for garnish (optional) Instructions: In a large salad bowl, combine the diced tomatoes, cucumber, red bell pepper, and thinly sliced red onion. Add the halved Kalamata olives and crumbled feta cheese to the bowl. In a separate small bowl, whisk together the extra virgin olive oil, red wine vinegar, dried oregano, salt, and black pepper until well combined. Pour the dressing over the salad ingredients in the bowl and toss gently to coat everything evenly. Let the salad sit for about 10-15 minutes to allow the flavors to meld together. Just before serving, garnish the salad with fresh parsley or basil leaves if desired. Serve the gluten-free Greek Salad as a refreshing and flavorful side dish or as a light main course. This gluten-free Greek Salad recipe showcases the vibrant colors and flavors of the Mediterranean, perfect for anyone following a gluten-free diet or looking for a delicious and healthy salad option.
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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.
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