-
Welcome to Celiac.com!
You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.
-
Celiac.com Sponsor (A1):
Celiac.com Sponsor (A1-M):
-
Get Celiac.com Updates:Support Our Content
Search the Community
Showing results for tags 'roasted'.
-
Celiac.com 09/29/2023 - If you're looking to delight and intrigue your guests, these crispy, fluffy potatoes are super tasty, and deceptively delicious, crispy and fluffy. They will have your guests try to guess what makes this simple recipe so wonderful. It's easy to prepare, and makes a great side dish to any entrée or BBQ dish. Note: Only use real egg mayonnaise to make these potatoes. Ingredients: 5 potatoes, quartered 3 tablespoons mayonnaise 2 cloves garlic, crushed 1 teaspoon dried oregano salt and pepper to taste Directions: In a small bowl, mix mayonnaise, garlic, oregano, salt , and pepper. Set aside. Bring a large pot of salted water to a boil. Add potatoes, and cook until almost done, about 10 minutes. Don't overcook otherwise the potatoes will break apart. Drain, and cool. Heat oven broiler. Line a baking tray with aluminum foil, and lightly grease the aluminum foil. Arrange potatoes in the prepared baking tray. Spoon the mayonnaise mixture over the potatoes. Broil in the preheated oven until potatoes are tender and mayonnaise mixture is lightly browned, about 10 minutes. Serve hot with your favorite entrées! -
Greek-Style Roasted Lemon Potatoes With Garlic and Oregano
Jefferson Adams posted an article in Greek
Celiac.com 09/20/2023 - A bit of chicken stock in the pan is the secret to exceptional flavor and texture in these crispy, yet tender, lemony Greek-style roasted potatoes. Russet or Yukon golds are best, but halved small new potatoes work fine. Fluffy, crispy lemon- and broth-infused, they go great with Greek favorites, like seafood or lamb. Makes 4 to 6 servings Ingredients: 3 pounds baking potatoes, peeled and cut into 1½-inch cubes ½ cup olive oil 4 garlic cloves, minced 1 teaspoon smoked paprika 1½ teaspoons dried oregano, crumbled 1 teaspoon salt Freshly ground black pepper ½ cup chicken stock ⅓ cup freshly squeezed lemon juice 2-3 tablespoons chopped fresh oregano Directions: Heat oven to 400°F. Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over them. Add the garlic, dried oregano, paprika, salt and pepper to taste and toss to coat well with oil. Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through. Finish potatoes under the broiler for a few minutes for a golden brown and slightly crisp outside. Sprinkle with the fresh oregano and serve hot. -
Roasted Honey Mustard Chicken Thighs (Gluten-Free)
Jefferson Adams posted an article in American & British
Celiac.com 05/30/2023 - If you're looking for a quick and easy way to have a fresh, tasty meal with minimal hassle, these honey mustard chicken thighs are quick, easy, and deliver perfect blend of sweet, tangy and salty. Ingredients ¼ cup Dijon gluten-free mustard ¼ cup grainy gluten-free mustard ½ cup honey 1 teaspoon gluten-free soy sauce or tamari 2 teaspoons chopped fresh tarragon 1 tablespoon finely grated ginger root 8 skinless, boneless chicken thighs, trimmed of excess fat Directions Heat the oven to 350 degrees F (175 degrees C). Combine Dijon mustard, grainy mustard, honey, soy sauce, tarragon, and ginger in a large bowl. Rinse chicken thighs under cold water and pat dry with paper towels. Add chicken thighs to the bowl and toss to coat. Transfer to a baking pan and spoon sauce over the thighs. Bake in the heated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Spoon cooked sauce from the pan over chicken thighs before serving. Serve with white rice and your favorite vegetables. -
Celiac.com 05/02/2023 - With cool nights still upon us in many places, roasted vegetables are still a good go-to side dish. Roasted potatoes make a great change from the standard potato fare. These roasted potatoes are married with onions to make a simple, delicious complement to almost any meat entrée. Ingredients: 2 pounds potatoes, sliced into ½-inch-thick pieces 1 onion, halved and each half cut into quarters ½ cup canola oil ½ cup olive oil 4 cloves garlic, chopped 1 envelope gluten-free onion soup mix or Just-Like-Lipton's Soup Mix* 1 tablespoon chopped fresh rosemary, or more to taste 1 tablespoon freshly ground black pepper Directions: Heat the oven to 450 degrees F (230 degrees C). Combine potatoes and onion in a roasting pan; cover with canola oil and olive oil. Add garlic, onion soup mix, rosemary, and black pepper; stir until potatoes and onion are evenly coated. Cover roasting pan with aluminum foil. Roast in the heated oven for 25 minutes. Remove foil and continue to roast until potatoes and onion are browned and edges are crispy, 15 to 30 minutes. Tips: For crisp potatoes, remove the foil after 10 minutes. For softer potatoes, keep the foil on the entire cooking time. Softer potatoes can be whipped or mashed to make delicious mashed potatoes. Sauté bell peppers on the stovetop for 10 minutes before serving them on top of roasted veggies. Stir with a large spoon every 15 minutes to keep pieces from sticking to the pan. *Note: Lipton's Onion Soup Mix is not considered gluten-free. Just Like Lipton's Soup Mix but Gluten-Free Ingredients: 1½ cups dried minced onion ¼ cup beef bouillon powder (gluten-free) 2½ tablespoons onion powder ½ teaspoon crushed celery seed ½ teaspoon sugar Directions: Combine all ingredients and store in an airtight container. About 5 tablespoons equals a single 1¼-ounce package of Lipton's mix (which is not gluten-free!). -
Celiac.com 03/22/2022 - For anyone who loves chicken piccata, but doesn't enjoy the big production and cleanup, this gluten-free, oven-roasted, one pan version makes it easy! Ingredients: gluten-free cooking spray 1 tablespoon and 1 teaspoons unsalted butter 1 tablespoon and 1 teaspoons potato starch 2 cloves garlic, minced ¼ cup and 1 tablespoon and 1 teaspoons chicken broth ¼ cup and 1 tablespoon and 1 teaspoons half-and-half ½ cup grated Parmesan cheese, divided 2 ½ tablespoons and ½ teaspoon lemon juice 2 ½ tablespoons and ½ teaspoon capers, drained 2 (8 ounce) skinless, boneless chicken breast halves 1 medium lemon, sliced 2 tablespoons dry gluten-free bread crumbs or panko 1 tablespoon chopped fresh parsley, to taste salt and ground black pepper to taste Directions: Heat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch casserole dish with cooking spray. Melt butter in a medium skillet over medium heat. Stir in flour and garlic; stir constantly until garlic is fragrant and flour is mixed well, about 1 minute. Pour in chicken broth and half-and-half. Bring to a boil, stirring frequently, until sauce is bubbly and thick, about 5 minutes. Remove the skillet from heat and stir in 1/2 cup Parmesan cheese, lemon juice, capers, salt, and pepper. Set aside. Slice each chicken breast lengthwise into 2 cutlets. Place in a single layer in the prepared dish. Season with salt and pepper. Spread the sauce evenly over the chicken and top with lemon slices. Combine remaining 1/4 cup Parmesan cheese and bread crumbs. Sprinkle evenly over the casserole. Bake in the preheated oven until an instant-read thermometer inserted into the chicken reads 165 degrees F (74 degrees C), 20 to 25 minutes. Garnish with fresh parsley and serve warm. -
View full article
-
View full article -
Celiac.com 02/19/2021 - If you're looking for a super simple, super satisfying dinner, then this roasted ham and potatoes is the way to go. Serve it for an easy, hearty dinner, or top it with your favorite eggs and Hollandaise, and lay it out for breakfast, lunch, or even an easy weekend brunch. It's versatile, reliable, and totally unfussy. Ingredients: Dash of olive oil 1 pound fully cooked sliced ham (about ½ inch thick) 1½-2 tablespoons butter 4 medium potatoes, peeled, quartered and cooked [HOW?] Fresh parsley, chopped Salt and pepper to taste Directions: Tip: Soak the cut potatoes in salted ice water for 20 minutes before cooking. Salt adds flavor, while soaking removes excess starch, and creates a much crisper finish. Add the potatoes to a large pot of salted boiling water, leaving about 2 inches of water above them, and cook for 5-7 minutes. Use a fork to test firmness of potatoes. Drain parboiled potatoes in a strainer and leave to dry. Once dry, gently shake the strainer to rough up the surface. Add the potatoes into a large bowl. Add the salt and pepper, gently stir to coat. In a large heavy skillet, brown ham over medium-high heat in butter on both sides until heated through. Move ham to one side of the skillet. Brown cooked potatoes in drippings until tender. Sprinkle potatoes with parsley. If you like, go crazy and toss a fried egg on the plate. Yeah, it's okay to have breakfast for dinner.-
- 1
-
-
- gluten-free
- ham
- (and 3 more)
-
Celiac.com 02/03/2021 - Cold weather is prime apple season, and this easy-to-make gluten-free dish pays homage to this winter gem with a simple marriage of apples, sausage, brown sugar, and a bit of lemon juice. It makes a great breakfast, or an equally great side dish for dinner. Ingredients: 1 package (12 ounces) pork sausage links 5 medium apples, peeled and quartered 3 tablespoons brown sugar 1 tablespoon lemon juice Sprig of rosemary Pinch of salt Directions: In a heavy 12-inch cast-iron or ovenproof pan, brown sausages over medium-high heat, turning occasionally, about 6 minutes; drain. To the same pan, add apple wedges, brown sugar, lemon juice, rosemary and salt. Cover and cook over medium heat for 10-15 minutes or until apples are tender and sausages are fully cooked. Serve hot. -
View full article
-
View full article
-
Celiac.com 06/20/2020 - Being stuck at home during Covid-19 can take the fun out of spring. However, if you have a chicken, some mustard, honey and a few spices, you can cook some joy right back into your world, and this is just the recipe to do it. The recipe involves the process called 'spatchcocking,' which is a fun word for particular way of splitting a chicken and splaying open for cooking. This recipe comes to us from our much loved Chef John over at the Food Wishes blog and YouTube channel. Be sure to watch Chef John's fun and helpful video preparation here, especially if you're new to the process of spatchcocking: Ingredients: 1 whole chicken (about 4-5 pounds) ½ cup yellow mustard ¼ cup honey ¼ cup seasoned rice wine vinegar (cider vinegar will work) 2 teaspoons Sriracha 1 teaspoon smoked paprika 1 teaspoon freshly ground black pepper 3 teaspoons kosher salt, plus more as needed ¼ cup chicken stock, or as needed 2 tablespoons chopped green onions, or to taste (optional) Directions: In a large bowl, mix mustard, honey, vinegar, Sriracha, paprika, pepper, and salt, until combined. Spatchcocking Place chicken, breast-side down, on a work surface. Starting at the tailbone, cut along either side of the backbone with scissors or a knife, cutting as close to the bone as possible. Discard the backbone and trim any excess fat or skin from the chicken. Find the cartilage where the wishbone comes together and forms a "v" and make 1 shallow cut with a knife through the cartilage. Press down on either side to flatten the chicken and expose the breastbone, making another cut in the cartilage if necessary. Run your fingers along the breastbone until the rest of the cartilage pulls away. Make a few shallow cuts into the legs, thighs, and wings to ensure even cooking. Transfer chicken into the bowl of marinade and toss until well coated. Marinate, breast-side down, in the refrigerator, 4 to 12 hours. Heat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with aluminum foil. Transfer chicken, skin-side up, to the prepared baking sheet. Season with salt. Reserve marinade for basting. Cook in the center of the preheated oven until chicken starts to darken in spots, 35 to 40 minutes. While the chicken is roasting, transfer excess marinade into a small saucepan. Add chicken stock to thin the sauce a bit and bring to a boil. Remove from the heat. Baste chicken with sauce and continue to roast, basting as desired, until no longer pink at the bone and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove chicken from the oven and brush any rendered fat and accumulated juices from the pan onto the chicken. Transfer chicken to a serving platter and garnish with green onions. Slice and serve, spooning any remaining sauce over top.- 1 comment
-
- 1
-
-
- chicken
- gluten-free
- (and 4 more)
-
Roasted Buffalo-style Chicken Wings (Gluten-Free)
Jefferson Adams posted an article in American & British
Celiac.com 02/05/2014 - This recipe offers two ways to make Buffalo-style chicken wings. The first is a simple, roasted version of the traditional style wing with Buffalo sauce. The second is my personal version of the first, and includes some spices you can add as desired. This recipe makes about 40 pieces, enough for about 10 servings. Ingredients: Oil for greasing the oven rack 20 chicken wings Salt and black pepper 1 stick butter 4 tablespoons gluten-free cayenne pepper hot sauce or other hot sauce of choice 2 tablespoons gluten-free cider vinegar Spices (as desired): 1½ teaspoons ground white pepper 2 teaspoons garlic powder 2 teaspoons onion powder 2 teaspoons paprika 1½ tablespoons lemon pepper Directions: If you're using the spices, then mix them together in a small bowl ahead of time. Wash, drain, and dry wings. Heat the oven to 450°F. Lay a sheet of aluminum foil on the lowest rack of the oven. Remove the middle oven rack and grease it with oil. Remove the small tip of each wing and discard. Cut each wing into two pieces by cutting at the joint between the bones. Season the wings with salt and pepper, or with spices, as desired. Arrange the wings on the greased oven rack so they don't touch. Return the rack to the middle of the oven—making sure there’s foil beneath all the wings to catch their fat—and lower the temperature to 350° F. Roast the wings for 35-40 minutes. Turn them over, and roast another 20 minutes. At this point, should be golden brown and crispy on the outside, and, juicy inside. For well done wings, roast for another 10-15 minutes. For the Buffalo-style sauce, melt the butter in a small saucepan over medium-low heat. Stir in the hot sauce and vinegar. Drizzle sauce over wings, or serve on the side for dipping. I like to have plenty of gluten-free Ranch or bleu cheese dressing on hand, along with lots of vegetables. And of course, gluten-free beer. -
Roasted Salmon with Potatoes and Cauliflower (Gluten-Free)
Jefferson Adams posted an article in American & British
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. -
View full article
-
Celiac.com 11/15/2019 - Brussels sprouts get a bad rap. That's mainly because they need a bit of love to make them delicious. This marriage of toasted sunflower seeds, diced fresh apple and balsamic vinaigrette make these roasted Brussels sprouts stand up and salute. They make a delicious side to your favorite entrée, and will likely make believers out of your Brussels sprouts doubters. Ingredients: 1 pound Brussels sprouts, trimmed and halved lengthwise 2 tablespoons olive oil ¼ teaspoon kosher salt 2 tablespoons hulled, unsalted sunflower seeds 1½ teaspoons balsamic vinegar 1 teaspoon whole-grain mustard ½ teaspoon honey ⅓ cup unpeeled red apple, diced to ¼-inch pieces Directions: Heat the oven to 375 degrees. Place the Brussels sprouts on a rimmed baking sheet, and then toss them with 1 tablespoon of the oil and the salt. Roast on middle rack for 30 to 40 minutes, until they are deep golden brown, crisp on the outside and tender on the inside. Meanwhile, spread the sunflower seeds on a small baking sheet, and toast on lower oven rack for 6 to 8 minutes, until fragrant. Remove, and place on a clean cloth to cool. Whisk together the remaining tablespoon of oil, the vinegar, mustard and honey in a liquid measuring cup, until you have a nicely blended vinaigrette. Once the Brussels sprouts are done, transfer them to a serving bowl. Toss with the apple, sunflower seeds and dressing, and serve immediately. -
Celiac.com 03/09/2019 - Spring is a great time for root vegetables, and Brussels sprouts are a regular favorite. A little red wine vinegar helps these Brussels sprouts turn a corner. Pecans and Parmesan do the rest. Enjoy! Ingredients: 1 cup pecans, broken 1 pound Brussels sprouts, cleaned and cut in half 2-3 tablespoon extra-virgin olive oil, plus extra 1 tablespoon red wine vinegar ½ cup grated Parmesan Kosher salt and pepper to taste Directions: Heat oven to 350˚F. Toast the pecans on a sheet tray for about 5-6 minutes. Set aside. Increase oven temperature to 450˚F. Toss Brussels sprouts in a bowl with olive oil, and season with salt and pepper. Spread on sheet tray and roast about 20 minutes until fork-tender and some outer leaves caramelize and char. Let sprouts cool, and then toss with pecans. Drizzle with red wine vinegar and olive oil, and season with salt and pepper. Sprinkle with Parmesan cheese and serve. -
View full article
-
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. -
Celiac.com 01/06/2018 - Looking for a salad that will warm your soul, and put a smile on your face in the middle of a winter blizzard? Look no further. This salad of roasted winter vegetables is just the thing for supper on a chilly night. Serve it alongside a juicy roast, or a steaming casserole, and watch it disappear. Ingredients: 8 cups torn lettuce leaves 4 cups of torn radicchio leaves 2 cups of fresh spinach leaves 4 small white turnips, trimmed, roasted, sliced 4 medium golden or red beets, roasted, sliced 1½ cups of butternut squash, roasted, cut to bite size pieces 2 carrots, peeled, roasted, and grated 1 large head fennel, roasted, sliced 6 asparagus spears, roasted and sliced 8-10 green beans, roasted and sliced 1 cup broccoli florets, roasted and chopped 2 Red, yellow or orange bell peppers, roasted and sliced 2 Zucchini, roasted and sliced 8 Brussels sprouts, roasted and sliced For Serving: Goat cheese or queso fresco Candied Pecans or walnuts Tangerine, mandarin, or grapefruit wedges, as desired Parmesan cheese, grated, as desired for serving Directions: Toss the lettuce and radicchio in a large salad bowl, and set aside. Roast the turnips, beets, squash, fennel, carrots, asparagus, green beans, Brussels sprouts, zucchini, broccoli and peppers. Remove vegetables one by one as they become tender. Allow vegetables to cool slightly. Add roasted vegetables to the lettuce and radicchio bowl, and blend gently. Scoop onto plates and top with a balsamic vinaigrette for amazing flavor! Add condiments as desired. -
Celiac.com 12/30/2017 - Sometimes you just want a salad. Even in the middle of winter. This recipe relies on widely available winter vegetables to deliver a salad worthy of your deepest yearnings for summer. Ingredients: 8 cups torn lettuce leaves 4 cups of torn radicchio leaves 4 small white turnips, trimmed, roasted, sliced 4 medium golden or red beets, roasted, sliced 1 carrot, peeled and grated 1 large head fennel, roasted, sliced ½ cup olive oil 3 tablespoons white wine vinegar 1 tablespoon Dijon mustard 1 tablespoon honey 1 garlic clove, grated 2 teaspoons finely chopped fresh tarragon, plus more for serving ⅓ cup toasted almonds, slivered, or sunflowers seeds ½ cup pomegranate seeds Kosher salt, freshly ground pepper Tangerine, mandarin, or grapefruit wedges, as desired Directions: Shake oil, vinegar, mustard, honey, and garlic in a jar to combine. Add 2 teaspoons tarragon; season dressing with salt and pepper. Toss radicchio, fennel, beets, turnips, and lettuce in a large bowl to combine. Drizzle dressing over and toss to coat; season with salt and pepper. Toss in carrots, pomegranate seeds, and serve topped with almonds and more tarragon. Instead of croutons, serve with your favorite toasted gluten-free bread. Serve with citrus wedges, as desired. -
If you're looking for an easy, savory meal that's sure to satisfy, then give this dish a try. It's a hearty treat that's just perfect for fall. Ingredients: 1 pound pound Polska kielbasa 2½ cups cannellini, or navy beans, rinsed and drained 2 cups chicken broth 3 cloves of garlic 2 teaspoons dried oregano ½ teaspoon onion powder 1 tablespoon olive oil 2 medium tomatoes, diced 5 cups baby spinach leaves 1 small head of cauliflower, cut into smaller chunks Freshly ground black pepper, as desired Directions: Cook the sausage in a cast iron skillet or non-stick pan on medium high. Sear the sausage well, then slice as desired. Put the beans in a medium bowl, add the cooked sausage, pan drippings, and put aside. Leave the oil from the sausages in the pan, and add the cauliflower. Place in an oven at 400F, and roast until tender, about 20 minutes. While the cauliflower roasts, put the chicken broth and garlic in a large pot. Bring to a simmer over medium-high heat. Add the oil, oregano, onion powder, sausage and beans from the skillet. Stir well and the tomatoes. Heat until beans are tender. Add spinach and cook just until the leaves are wilted. Stir well and serve. You can add the cauliflower to the pot as you wish, or serve in on the side. Also, you can bake the sausages if you like, just reserve the pan drippings and do everything else as per the recipe. -
Celiac.com 01/12/2017 - Beets are not only delicious, nutritious, and in season, they make a great centerpiece for this tasty, gluten-free vegetarian dish that is sure to please. Ingredients: 4 - 6 fresh red beets, washed and trimmed 2 golden beets, washed and trimmed 1 bunch fresh arugula (about 1 ½ cups) 8 ounces of fresh hummus (or use this easy recipe) ¼ cup fresh or roasted pine nuts 1-2 tablespoons balsamic vinegar splash of olive oil, as desired Directions: Wrap beets individually in foil, place in baking dish, and roast in oven at 375 F. When beets are tender when pierced with a fork, remove them from the oven. Allow beets to cool. Discard foil. Peel and cut beets into quarters. Spread hummus over medium plate. Pile arugula in the center of the hummus. Arrange beets around the arugula, in alternating colors. Drizzle with balsamic vinegar, and a splash of olive oil, as desired. Top with pine nuts, and serve. -
Savory Roasted Root Vegetables (Gluten-Free)
Jefferson Adams posted an article in American & British
Celiac.com 01/10/2017 - Winter means cool, crisp weather, and warm, hearty root vegetables. So many good root vegetables are in season right now, and they make a delicious addition to any meal. Here's a recipe that's easy to make, and delivers a tasty bunch of hearty root vegetables. Ingredients: 1 cup diced, raw red beets 1 cup diced, raw golden beets 1 cup torn beet greens 4 carrots, diced 2 parsnips, diced 1 onion, wedges 2 cups diced potatoes 4 cloves garlic, minced ½ cup dry white wine ¼ cup canned garbanzo beans, drained 2 tablespoons olive oil 1 tablespoon dried thyme leaves salt and pepper to taste Tip: Add more root vegetables, including rutabagas, turnips, as desired. Directions: Heat oven to 400 degrees F (200 degrees C). Place the beet, carrot, onion, potatoes, garlic, and garbanzo beans into a 9x13 inch baking dish. Drizzle with olive oil, then add the thyme, salt, and pepper, stirring thoroughly. Bake, uncovered, for 30 minutes, stirring once at the 15 minute mark. At the 30 minute mark, remove the baking dish from the oven, and add in the wine. Return to the oven, and bake another 15 minutes or so, until the wine is mostly cooked away. When the vegetables are fork-tender, remove the baking dish, and add the beet greens, stirring until wilted. Season with salt and pepper, as desired. Serve warm with your favorite entrée. -
Celiac.com 11/29/2016 - Paprika is great. Roasted chicken is great. Roasted paprika chicken is exponentially great. This recipe makes a terrific dinner entrée, and goes great over rice. Ingredients: 8 skinless, boneless chicken thighs 2 tablespoons tomato paste 1 tablespoon sweet smoked paprika About 1½ teaspoons Worcestershire sauce About 1 teaspoon hot sauce About 1 tablespoon olive oil, plus more for drizzling 2 tablespoons butter 1 large clove garlic, grated or finely chopped 1 shallot, finely chopped ¼ cup chopped flat leaf parsley Salt and pepper Directions: Wash rice and put on the stove to cook. While the rice is cooking, place the tomato paste in a small bowl and stir in ¼ cup of the boiling pasta water. Stir in the paprika, Worcestershire and hot sauce. Heat a large skillet over medium-high heat. Drizzle the chicken thighs with olive oil, season with salt and pepper, and add to the skillet. Cook until browned on the bottom, about 5 minutes. Flip and baste liberally with the paprika paste. Brown the other side, about 5 minutes longer, then flip again and brush with more of the paprika paste. In a large skillet, add about 1 tablespoon olive oil and the butter to melt over medium heat. Add the garlic and shallot, and cook for 3 minutes. Serve chicken thighs each over rice.
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8-M):
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8-M):
