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Found 8 results

  1. Celiac.com 06/01/2019 - The first peaches of the season are due any minute, so you won't have to wait long to make this delightful spring and summer salad. Ripe, unpeeled peaches bring sweetness, juiciness, and texture to this refreshing salad. Crumbly ricotta salata adds a slightly salty flavor, and makes a great alternative to feta or goat cheese. This salad goes great with crusty, toasted gluten-free bread and a glass of chilled riesling. Ingredients: 8 ounces of butter lettuce 2 large ripe peaches, cut into wedges 2 tablespoons fresh lemon juice 2 teaspoons honey 1/4 teaspoon freshly ground black pepper 1/8 teaspoon salt 2 tablespoons extra-virgin olive oil 1 tablespoon finely chopped fresh mint 3 ounces very thin slices prosciutto, cut into 1-inch pieces 3 ounces ricotta salata cheese, divided into 4 equal pieces 2 tablespoons dry-roasted sunflower seed kernels Small mint leaves (optional) Directions: In a large mixing bowl, whisk together lemon juice, honey, black pepper, and teaspoon salt Gradually add olive oil, whisking constantly. Stir in chopped mint. Combine lettuce mix and peach wedges in a large bowl. Drizzle lettuce mixture with dressing; toss gently to coat. Arrange about 2 cups salad in each of 4 bowls; top each serving with 3/4 ounce prosciutto, 1 piece of ricotta salata, and about 2 teaspoons sunflower seed kernels. Garnish with small mint leaves, as desired.
  2. Celiac.com 08/18/2016 - If you're looking for a quick, easy, refreshing treat that makes the most of summer's bounty of fruit, look no further. This recipe blends fresh jicama, peaches, and watermelon with a dash of lime, and a splash of chili powder. Ingredients: 2 cups fresh jicama, diced 2 cups fresh watermelon, deseeded, diced 2 cups fresh peaches, peeled, diced 4 limes, juice dash of chili powder Directions: Chop jicama, watermelon, and peaches into bite-sized pieces, drizzle with lime juice, and top with chile powder, as desired.
  3. Okay, so it's still a little early for peaches, but peach season is just around the corner, and when it comes, one of my favorite things to make with peaches, especially early in the season, is a tasty peach crisp. This version comes together quickly and delivers a delicious peach crisp that will have your eaters asking for seconds in no time. Makes about six portions, so scale accordingly. Ingredients: 6 fresh peaches, peeled, pitted and sliced ½ teaspoon almond extract ½ teaspoon vanilla extract 1 cup gluten-free all-purpose flour ¾ cup white sugar ½ cup brown sugar ½ teaspoon ground cinnamon ¼ teaspoon salt ½ cup butter Directions: Heat oven to 375 degrees F (190 degrees C). Place the peaches in the bottom of a greased, 8-inch square baking dish. Sprinkle peaches with vanilla and almond extracts. In a medium mixing bowl, combine the flour, sugar, brown sugar, cinnamon, and salt. Use a pastry cutter to cut the butter into the flour mixture until the mixture forms pea-sized crumbs. Sprinkle the flour mixture in an even layer over the top of the peaches, and bake in the preheated oven for about 45 minutes, until the peaches are bubbling and the topping is browned. Note: Some gluten-free flours do not brown as well as regular flour, so be careful to avoid overcooking. Serve with vanilla ice cream, frozen yogurt, or regular plain yogurt, as desired.
  4. Fruit soups offer a perfect way to beat the summer heat, make use of delicious, abundant summer fruit, and turn a few corners in the kitchen, all at the same time. This recipe turns peaches, wine, cinnamon, nutmeg, yogurt, and cream into a delightful, aromatic soup that is sure to turn a few heads along with those corners. Ingredients: 4 lbs. chopped peeled fresh peaches (organic, if possible) 1 cup (8 ounces) whole milk plain yogurt (plus extra dollops as garnish) 2 cups fresh heavy cream 1 cup dry white wine 1 cup peach schnapps ½ cup sugar 1 tablespoon lemon juice 1 teaspoon chopped fresh mint leaves ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg dash of curry powder (optional) black pepper, as desired Mint sprigs as garnish Directions: In a large mixing bowl, blend white wine, lemon juice, peach schnapps, sugar, mint leaves, cinnamon, nutmeg, and cream until sugar is dissolved. Add peeled, sliced peaches, and gently move mixture into a saucepan. Reserve and dice an extra peach to add at the end. Cook in saucepan on medium heat for 15 minutes, until peaches are soft, making sure to stir often and lower heat as needed to avoid scalding the cream. Remove from heat when peaches are soft. Allow mixture to cool down before blending. Once the mixture is safely cool enough, add yogurt, and blend until completely smooth. Cover, and refrigerate until well-chilled and ready to serve. Add diced peaches before serving, with a dollop of yogurt, or whipped cream on top, with mint sprigs as garnish. Top with pepper or curry powder, as desired.
  5. Sweet and spicy join hands and dance in this no-fuss marinade that goes great on a variety of meat. This recipe yields 2 cups and lasts about 5 days in the refrigerator. Typically, the longer you marinate, the deeper the flavor, but even 30 minutes is enough for this sauce develop a unique tang. The colors and fragrance make for a nice presentation if using a finishing sauce. Ingredients: 1 12-ounce jar peach preserves, or your own 1 cup sweet red chili sauce, Thai Kitchen brand is gluten-free 2 teaspoons fresh lime juice 1 tablespoon fresh chopped mint Preparation: Combine preserves, chili sauce and lime juice in a medium bowl. Stir in chopped mint. Use a marinade for chicken or pork tenderloin, doubles as a sauce for grilled salmon or smoked sausage.
  6. This recipe comes to us from "Carriefaith" in the Gluten-Free Forum. 1-2 cups of water 1 package of chicken cut up for a stir fry 5 peaches, diced 1 yellow pepper, diced 1 red onion, diced 2-3 cloves of garlic cilantro leaves to taste optional (1 Tablespoon fresh lime juice) pepper to taste Cook chicken, garlic, and ½ of the red onion in the water until the chicken is done. I like to let the meat sit in the juices for a while. Place all other ingredients including the other ½ of the red onion in a bowl. Mix cooked ingredients with uncooked ingredients. Serve.
  7. This recipe comes to us from Nina Spitzer. Peach/Cranberry Filling Ingredients: 7 cups sliced peaches (with skins—adds fiber and nutrients) 1 cup frozen cranberries ¾ cup sugar 1/3 cup quick-cooking tapioca beads Filling Directions: Mix sliced peaches, cranberries, sugar and tapioca beads in large bowl and let sit while you make the crust. (This will give the tapioca beads time to dissolve.) Olive Oil Pie Crust Ingredients: 2 cups gluten-free flour 1 teaspoon Xanthan Gum 1 teaspoon salt 1 teaspoon sugar ½ cup light olive oil ¼ cup fat free milk 1/3 cup fat free cottage cheese ½ teaspoon vinegar Pie Crust Directions: Mix together liquid ingredients first, then add dry ones until if forms sticky clumps. Press together by hand until it forms a loose ball. Cut in half and roll out under Saran wrap. It will be very loose and not easy (or pretty) to roll out. Press into bottom of pie plate - some parts will need to be pressed in with your fingers. Prick with a fork and bake at 350F until lightly golden – or about 15 minutes. Remove from oven and add the filling. Cover with top crust (which will, again, not be very cooperative.). Bake at 350F for about 45 minutes or until done. Cool and enjoy.
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