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Found 6 results

  1. Celiac.com 04/30/2015 - This recipe for basil chicken is easy to make, and sure to please. Take some chicken, smear it with basil pesto, bake it until done, top it with tomatoes and Swiss cheese, pop it in the broiler and bang! you've got dinner. You can substitute mozzarella for Swiss cheese, and you can also cook it on the grill in stead of baking. Ingredients: 4-6 boneless skinless chicken breast halves ¾ cup basil pesto (recipe below) ¾ cup Swiss cheese, shredded 3-4 Roma tomatoes, sliced Salt and pepper to taste Directions: Heat oven to 400 degrees F. Line baking sheet with heavy-duty foil. Spray with oil. Place chicken in medium bowl. Add pesto and toss until chicken is well-coated. Place chicken on baking sheet. Bake for 20-25 minutes or until chicken is no longer pink in center. Remove from oven; top with tomatoes and Swiss cheese. Switch to the broiler for 3-5 minutes or until cheese is melted. Remove from oven. Sprinkle with salt and pepper. Serve with rice or gluten-free pasta. Fresh Basil Pesto Recipe Ingredients: 2 cups packed fresh basil leaves 2 cloves garlic ¼ cup pine nuts ¼ cup extra-virgin olive oil, divided Kosher salt and freshly ground black pepper, to taste ½ cup freshly grated Romano cheese Directions: Combine the basil, garlic, and pine nuts in a food processor and blend until coarsely chopped. Add ½ cup of olive oil and process until fully blended and smooth. Add salt and pepper to taste. If you're serving it right away, then add all the remaining oil and blend until smooth. Pour the pesto into a large bowl and stir in the cheese. If you intend to store pesto a few days, or if you want to freeze it, then put it into an air-tight container and drizzle remaining oil over the top. If refrigerating, then add cheese before serving. You can freeze pesto for up to 3 months. Just thaw it our, mix in cheese, and serve.
  2. Celiac.com 04/03/2015 - Want to make one of the easiest, cheapest, tastiest dinners in the world? Try this brilliant pesto sauce. The high price of pine nuts sent me scrambling for a pesto recipe that wouldn’t break the bank. This recipe delivers an easy, rustic, yet delicious take on an Italian classic. Ingredients: ½ pound gluten-free pasta of choice (I use Schar) assorted fresh vegetables, sliced and steamed 1½ cups fresh basil leaves 6 cloves garlic, finely chopped 1 cup extra virgin olive oil sea salt and black pepper to taste ½ tablespoon butter, as desired 4 ounces grated Romano cheese, as desired Directions: Roughly chop basil, and put into a small bowl. Add garlic and stir in olive oil with a fork. Season with salt and pepper, to taste. Allow pesto to sit at room temperature for 20 minutes or so. Basically, I let it sit until the pasta and any vegetables are cooked and ready. Clean, cut and steam vegetables, as desired. Cook gluten-free pasta as per instructions until al dente. When done, strain, but do not rinse. Stir in butter, as desired. Drizzle pesto over pasta and vegetables. Top with grated Romano cheese. Traditional pestos mix the cheese into the sauce, but I find that for this version, it works better to add the cheese afterward. Also, feel free to get creative with how you eat the pesto. You can drizzle it on some fresh chopped tomatoes and use top toasted gluten-free bread for a nice bruschetta.
  3. Celiac.com 09/12/2014 - Need a quick, delicious summertime dish for a potluck, or an appetizer or side for a group of hungry eaters? Then this fast, easy tomato-mozzarella salad (aka Insalata Caprese) is just the ticket. The best thing about this recipe is that it is flexible. You can use large or small tomatoes, sliced or unsliced, or any combination you like. I like to use mixed red and yellow grape and cherry tomatoes. I also like to use small fresh mozzarella cheese balls instead of slices, but either works. In general, I seek uniformity: Small cheese balls for small whole tomatoes, and larger cheese slices with larger tomato slices. Beyond that, all you need is some pesto, either store bought or homemade, and a dash each of olive oil and balsamic vinaigrette. Ingredients: 8 ounces cherry tomatoes (the small kind) 8 ounces grape tomatoes (the very small kind) 8 ounces small fresh mozzarella cheese balls 4 -6 tablespoons prepared pesto 2 tablespoons balsamic vinegar glaze 1 tablespoon olive oil fresh basil, as garnish dash of fresh ground pepper sea salt Directions: Wash and dry the tomatoes. Cut some of the larger tomatoes in half and keep others whole. Put them in a large bowl. Drain the mozzarella, slice some of the balls in two, leaving the rest whole. Arrange to your taste between the tomatoes. Drizzle balsamic vinegar glaze over the tomatoes and mozzarella. Sprinkle with sea salt and pepper. Place the pesto in the center. Garnish with sprigs of fresh basil. Serve at room temperature.
  4. This recipe can be served on top gluten-free crackers, or with crudites or as a spread atop toast. Gluten-Free and Vegan Serves 6 Ingredients: 2 Tbsp. olive oil 1/4 cup white onion, sliced 2 cloves garlic, sliced 5 cups fresh spinach 2 Tbsp. nutritional yeast 3/4 cup pistachio nuts 1/6 tsp. sea salt Directions In a large skillet, heat oil, onions and garlic, cook for 2-3 minutes or until onions caramelize. Add spinach; cook for another 3 minutes or until spinach is wilted. Transfer spinach mixture to a food processor; add remaining ingredients. Pulse until smooth. Transfer to a serving bowl. Serve atop gluten-free crackers, with crudites or as a spread atop toast. Enjoy.
  5. I’ve actually found that when it comes to pesto sauces, I sometimes stray a bit from a traditional basil-based sauce. There are so many possible combinations of fresh herbs, it’s easy to try a new one each time. This particular recipe is spicy, peppery and versatile. It can be used to top meats, vegetables, rice or quinoa along with any good gluten-free pasta. I deliberately omit the pine nuts found in most pesto sauces, because I think the herbs stand on their own better than just basil, but feel free to include them. You might try thinning it out with a little more olive oil to create a robust dressing for salads. Ingredients: 3 cups packed arugula ½ cup flat-leaf parsley 2 tablespoons fresh tarragon 2 cloves garlic ¾ cup olive oil ½ teaspoon salt ½ teaspoon pepper ½ cup freshly grated Pecorino Romano cheese (or Parmesan) Directions: In a food processor, blend the arugula, parsley, tarragon and garlic until finely chopped. With the machine running, slowly add the oil, processing until incorporated and well-blended. Stop to scrape down the sides of the bowl if necessary. Spoon pesto into a medium bowl and stir in cheese, salt and pepper. Cover and refrigerate until serving, up to 2 days.
  6. This recipe comes to us from Sue Foss. Preheat oven 375F. Ingredients: 1 package ground turkey 1 cup ricotta (part skim or whole ricotta works best) ½ - ¾ cup Basil Pesto 1 Egg (beaten) 1-2 cups of your favorite tomato pasta sauce (unused sauce to put on sliced meatloaf) Directions: Knead first 3 ingredients together and then mix in egg. Press into greased loaf pan. Spoon on several tablespoons of tomato sauce on top of meatloaf and bake uncovered for 1 hour 10 minutes.
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