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Found 20 results

  1. Celiac.com 09/04/2018 - Want a tasty, simple, reasonably quick gluten-free dinner that is sure to satisfy? This recipe for salted cod and smashed potatoes is just the ticket. Add some arugula with a delightful vinaigrette, and you're home free. This recipe pairs smashed potatoes with slated cod, milk, garlic, and herbs for a big, gluten-free suppertime hit. Ingredients: 4 cod fillets, 4-6 ounces each 1½ cups whole milk 2 shallots, sliced 1½ teaspoons salt 1 teaspoon dried thyme 2 bay leaves 3 cloves garlic, crushed 1 pound red baby potatoes 2 tablespoons salted butter ¼ cup chives 1 ounce arugula pinch of salt pinch of cracked black pepper 2 teaspoons extra virgin olive oil Tomato and thyme vinaigrette: 5 ounces plum tomatoes ½ teaspoon thyme 1½ cups tomato juice 1 tablespoon sherry vinegar 2 pinches of salt 1 pinch of cracked black pepper Directions: For the vinaigrette, add all the ingredients in a blender and puree until smooth. Strain, and season to taste, and put aside. Rub the cod fillets with salt and set aside for 25 minutes. Place the potatoes in a pot, bring to a simmer and cook until tender. When potatoes are done, drain away the water, and place potatoes in a bowl. While still warm, crush the potatoes in the bowl, add the melted butter, salt, and the chopped chives. Run cod under cold water to rinse all the salt off. Place cod in a large saucepan with the cold milk, thyme, crushed garlic, sliced shallots and bay leaves. Bring to a simmer, cook for four minutes, remove and place on plate for serving. Place the potato just off the middle of the plate, place the cod on top and spoon over the dressing. Dress the rocket with the olive oil, salt and pepper, and add place beside the cod.
  2. Celiac.com 02/17/2018 - Roasted vegetables and smashed potatoes come together with enchilada sauce to deliver a tasty, memorable meal. Ingredients: 10 medium roasted potatoes, smashed 1 head cauliflower, cut into florets 12 ounces whole button mushrooms 3 small zucchini, chopped 2 cups chopped carrots ½ cup black olives (canned, sliced) 3 cups water ½ cup milk, more as needed ¼ cup butter 1 dozen corn tortillas 3 cups gluten-free enchilada sauce, red or green, as desired 8 ounces shredded Cheddar cheese ¼ cup olive oil salt and pepper to taste Directions: Heat oven to 425 degrees F (220 degrees C). In a large mixing bowl, combine cauliflower, mushrooms, zucchini, potatoes and carrots. Drizzle the vegetables with olive oil, and season with salt and pepper. Spread vegetables in a single layer in a shallow baking dish. Roast vegetables until tender, about 30 minutes. Stir once about midway through cooking. Remove roasted vegetables from the oven, and reduce oven temperature to 350 degrees F (175 degrees C). In a large bowl, mash the potatoes with the butter and milk to standard mashed potato consistency. Stir in roasted vegetables. In a dry skillet over medium heat, quickly heat each tortilla on both sides to make pliable. Dip the tortillas in enchilada sauce. Put a large spoonful of potato-veggie mixture into the center of each tortilla. Top mixture with 1 tablespoons cheese, and roll tortillas. Place seam-side down in a 9x13 inch baking dish. Pour extra sauce over top, and top with remaining cheese. Bake at 350 degrees F (175 degrees C) for approximately 25 minutes, until the enchiladas are heated and cheese is bubbly.
  3. Celiac.com 10/21/2017 - Sometimes when those chilly winds begin to blow, and the temperatures fall, the days get visibly shorter, what we need and what we want is comfort food. Well, look no further than this simple, easy twist on scalloped potatoes. A little ham and a bit of cheese work wonders to turn that old favorite into a meal all its own. Ingredients: 4 cups peeled and sliced potatoes 2 cups diced ham 4 ounces Cheddar cheese, diced ½ onion, chopped 2 cups milk 1 cup frozen peas 3 tablespoons potato starch 2 tablespoons butter ½ teaspoon salt ½ teaspoon ground black pepper ¼ teaspoon garlic powder ¼ teaspoon onion powder 1 teaspoon dried parsley 1 pinch paprika, or to taste Directions: Heat oven to 350F (175 degrees C). Layer half the sliced potatoes, half the ham, and half the onion in an 2-quart baking dish; repeat the layers until the ham and onion are done. In a saucepan over medium heat, risk together milk with 1 or 2 tablespoons of potato starch. Keep the rest aside to add later, as needed. Heat milk, potato starch, peas, butter, salt, black pepper, garlic powder, and onion powder Stir constantly, until thickened, 7 to 10 minutes. Add more potato starch as needed. If too thick, add a bit more milk. Stir Cheddar cheese into sauce until cheese is melted. Pour sauce over potato and ham mixture in the baking dish, and top with paprika. Cover baking dish with aluminum foil. Bake at 350 degrees F until potatoes are tender, about 1 hour. Remove foil and continue baking until lightly browned, about 10-15 minutes more. Allow to cool slightly and serve warm.
  4. Can't help but post. We have laughed about it all weekend. I was contacting catering services and inquired about gluten-free options. I asked about the mashed potatoes, wanting to know if real potatoes, flakes or is anything added to them. When he said real potatoes and nothing added, I said great that is one thing I can eat. He proceeded to tell me "No, I whip my potatoes instead of beating them. This process causes them to become gluten containing." Can you believe this? So, is this guy totally nuts or since there are things that start non gluten-free and end up gluten-free (bourbon sauces, etc) is there a way for it to go in reverse? It has become a standing joke at this point but thought I'd share so we all could have a good laugh.
  5. Celiac.com 05/13/2016 - Meat and potatoes turn corners when served with a tangy sauce of gluten-free mustard and rich sour cream. Add your favorite vegetable and beverage of choice for a perfect meal. Ingredients: 4 boneless pork chops 1 pound medium Yukon Gold Potatoes 1 cup frozen peas 2 scallions 2 tablespoons butter 2 tablespoons gluten-free brown or Dijon mustard 1 tablespoon olive oil ¾ cup dry white wine kosher salt and pepper Directions: Place the potatoes in a medium saucepan with enough water to cover and bring to a boil. Add ½ teaspoon salt, reduce heat and simmer until tender, 12 to 15 minutes, adding the peas during the last 2 minutes of cooking. Drain and gently smash together with the scallions, 2 tablespoons butter, ½ teaspoon salt and ¼ teaspoon pepper. Meanwhile, heat the remaining tablespoon oil in a large skillet over medium heat. Season the pork with ½ teaspoon each salt and pepper and cook until golden brown and cooked through, about 5 minutes per side. Move cooked pork to plate. Add the wine to the skillet and simmer, stirring, for 1 minute. Stir in the mustard and spoon over the pork. Serve with the smashed potatoes and peas.
  6. Celiac.com 03/10/2016 - It's salmon season here in California, and so it's time for some tasty gluten-free salmon recipes. This tender, juicy salmon paired with roasted cauliflower, carrots and potatoes is a dish that's sure to please. Ingredients: 1½ pounds fresh salmon fillets, skin on 1 head cauliflower 1 pound Yukon gold potatoes, quartered 1 large onion, sliced 3 tablespoons olive oil 1 tablespoon fresh lemon juice 1 clove garlic, minced kosher salt pepper Directions: Heat oven to 450F. Cut the potatoes into quarters, and remove the cauliflower from the main stem. Halve the cauliflower pieces longways. On a rimmed baking sheet, toss together the cauliflower, potatoes, and onion with the oil, ½ teaspoon salt, and a dash of pepper and paprika. Spread in an even layer and roast for 15 minutes. Season the salmon with garlic, salt and pepper and paprika, and nestle it among the vegetables. Continue roasting until the vegetables are golden brown and tender, and the fat begins to seep from the edges of the salmon, about 6 to 8 minutes. Serve fish and the vegetables alone or with rice. Pair with your favorite wine or gluten-free beer.
  7. Celiac.com 12/31/2014 - This recipes combines thinly sliced potatoes, Gruyere and Parmesan cheeses and cream with a few herbs and spices to deliver a tasty variation on traditional scalloped potatoes. It will help to fill the house with warmth and delicious aromas on a cold day, and goes great as a side to most diner entrees. Ingredients: 2 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices 1½ cups heavy cream 1¼ cup grated Gruyere cheese, plus more for broiling ½ cup grated Parmesan, plus more for broiling ½ tablespoon butter 2 bay leaves 2 sprigs fresh thyme, plus more to finish 3 garlic cloves, chopped ½ teaspoon onion powder Kosher salt and freshly ground black pepper Directions: Heat the oven to 350 degrees F. Wash and slice potatoes and put into a large bowl. In a saucepan, heat the cream with the bay leaves, thyme, garlic, and some salt and pepper. While the cream heats up, use butter to grease a casserole dish. Use a fork or slotted spoon to remove the bay leaves and thyme. Pour the heated cream into a large bowl with the potato slices. Mix gently to coat the potatoes. Add Gruyere and Parmesan and mix into the potatoes. Season with a little bit of salt and pepper. Toss gently to mix. Spoon a little bit of the cream into the bottom of the casserole dish. Then spoon the potatoes in. Level out the potatoes for uniform cooking time. Pour the remaining cream at the bottom of the bowl over the top. Top with some Parmesan, a bit of Gruyere, and fresh thyme leaves. Cover the dish with aluminum foil, but pull back one corner for the steam to escape. Bake for 25-30 minutes until potatoes are bubbling and tender. Put under the broiler and broil on high until the top is browned, about 2 minutes. Serve hot.
  8. Celiac.com 02/28/2014 - I love a good, rich, zesty curry. This dish is tasty, easy to make, and filling. It goes great at potlucks or large dinners, and keeps well in the freezer. Pair it with rice, and add some yogurt sauce, and you have a great meal. Ingredients: 1½ pounds potatoes, peeled and cut into 3/4-inch chunks 1 large can chickpeas (15-ounce), drained and rinsed 1 cup fresh kale, chard or mustard greens, washed, drained and chopped 3 tablespoons unsalted butter or ghee 1½ teaspoons curry powder, to taste ¼ teaspoon cayenne pepper 2 cups onions, sliced and fried crisp ½ cup plain Greek yogurt ¼ cup chopped fresh cilantro, plus leaves for topping 3 tablespoons fresh lime juice 1 jalapeño pepper, thinly sliced (seeds removed) Kosher salt Directions: Place the potatoes, 2 teaspoons salt and enough cold water to cover in a medium saucepan. Bring to a boil, then reduce to a simmer and cook until the potatoes are almost tender, 3 to 6 minutes. Reserve 1 cup cooking water, then drain the potatoes. Melt half of the the butter in a large skillet over medium-high heat. Add greens and cook until soft and tender. Place aside. Melt remaining butter, and the potatoes and cook, stirring occasionally, until golden, about 8 minutes. Stir in the curry powder and cayenne and cook, stirring, 30 seconds. Add more butter as needed. Add the chickpeas, 1 cup fried onions and ½ cup reserved cooking water; cook, mashing the potatoes with a spoon, until heated through, about 3 minutes. Add more cooking water, if needed. Season with salt. Mix the yogurt, chopped cilantro, lime juice and 2 tablespoons water in a bowl. Spoon the potato-chickpea curry over rice. Top with the yogurt sauce, the remaining fried onions, the sliced jalapeño and cilantro.
  9. They arent really that hot, but some people (wimps) think they are! 4 potatoes, diced (I like to peel, since my mom always did, but its not mandatory) 1 large or 2 medium-sized onions, finely chopped into half-rings 1-2 tablespoons black mustard seeds 1 tablespoon channa dal (a kind of dried lentil) 1-2 teaspoons urad dal (another kind of dried lentil) 3 - 4 dried red chilies Red chili powder (to taste) 1 teaspoon turmeric Salt (to taste) Preparation: In a large pot (with its lid or capable of being covered), heat about 5 tablespoons of oil (same heating directions as for lemon rice). When appropriately hot (see lemon rice recipe), throw in mustard seeds and sauté until they all pop. Then, seriatim, throw in dals, and dried chilies Sauté till dals and chilies turn golden brown at which point the chopped onions go in. Sauté until the onions turn golden brownish (add a little more oil, if necessary). Throw in the diced potatoes, turn the mixture over a couple of times, ad about three-quarters to a cup of water, throw in the turmeric, chili powder & salt. Cook the potatoes down over medium-low heat (between 4 & 5 on my stove) keeping the pot covered and stirring about every 7 minutes. I usually turn the stove off after 21 minutes and let potatoes cook down a tad further in the residual heat. They should be cooked thoroughly but, ideally, should still be recognizable as chunks of the tuber we love and cherish!
  10. 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.
  11. 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.
  12. 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.
  13. This recipe comes to us from Kathy Bennett. Ingredients: ½ pound softened butter 8 ounce softened cream cheese 2 tablespoons vanilla extract 5 tablespoons sweetened condensed milk 3.5 ounce can Baker’s coconut 2 pounds 10x sugar Cinnamon Directions (By Hand): Mix butter and cream cheese Gradually add in vanilla - mix well Gradually add in condensed milk - mix well Gradually add in sifted 10x sugar - mix well Mix in the coconut Scoop out by teaspoonfuls and plop on a cookie sheet Cover with waxed paper and Chill in the refrigerator for 15 minutes Roll into balls Roll in cinnamon Store in the refrigerator
  14. 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.
  15. 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.
  16. Sweet potatoes are not to be confused with yams, though they are similar enough in appearance. The true yam is the tuber of a tropical vine, and is not even remotely related to the sweet potato. The paler-skinned sweet potato has a thin, light yellow skin with pale yellow flesh which is not sweet and has a dry, crumbly texture similar to a white baking potato. The sweet potato that is most often confused with a yam is the thicker, darker-skinned variety, with its orange to reddish skin, its vivid orange, sweet flesh, and its moist texture. Current popular sweet potato varieties include Goldrush, Georgia Red, Centennial, Puerto Rico, New Jersey, and Velvet. Any of them will work well for this recipe. Ingredients: 4-5 sweet potatoes, cut into 1-inch cubes ½ cup butter 1 cup packed brown sugar ½ cup orange juice Preparation: Boil cut-up sweet potatoes until tender, but firm. In a frying pan, melt the butter and brown sugar together until bubbly. Add the orange juice and whisk until smooth. Add the cut-up sweet potatoes and cook on low heat for about 15-20 minutes, turning occasionally until the sweet potatoes fully caramelize. To thicken syrup, stir in some more brown sugar as needed.
  17. This recipe comes to us from "Carriefaith" in the Gluten-Free Forum. Ingredients: 1 medium onion, diced ½ cup celery leaves 3 teaspoons butter 2 tablespoons potato starch 2 tablespoons gluten-free chicken stock powder or 2 McCormick all-vegetable bouillon (vegetable, chicken, or beef) 3 to 4 cups of water (Im sure you could use something like almond or rice milk) ¼ teaspoon freshly ground black pepper 2 pounds potatoes, thinly sliced Directions: In a food processor, combine onion, celery leaves, butter, potato starch, chicken stock powder, 3 cups water and ground pepper until combined. Set aside. In a casserole dish, spread potatoes evenly. Pour sauce over top. If necessary, add extra water so potatoes are almost covered. The amount depends on the size and shape of the dish. Bake, uncovered, in a preheated oven for 75 to 90 minutes or until potatoes are fork-tender.
  18. 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.
  19. 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
  20. This recipe comes to us from Tiffany (“tarnalberry” in the Gluten-Free Forum). Ingredients: 2 Yukon Gold potatoes ½ head cauliflower 2 large (4 medium) carrots 1 ½ tablespoons olive oil 1/3 cup gluten-free chicken broth (or water) 1 teaspoons gluten-free curry powder ½ teaspoon cumin ¼ teaspoon cayenne pepper ¼ teaspoon salt ¼ cup chopped green onions or carrot tops (optional) Directions: Cut potatoes into ½ inch cubes. Cut cauliflower into small florets (approx. 1 inch). Cut carrots to a similar size as the cauliflower. Heat 12" skillet with oil in it. Toss in the potatoes and stir to coat with oil. Add the chicken broth and stir. Let cook, covered for two or three minutes. Stir, add the cauliflower and carrots, and stir again. Add spices and stir. Cover and simmer for 10-12 minutes, or until potatoes are cooked. Transfer to a serving bowl, and garnish with onions or carrot tops if desired.
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