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Found 41 results

  1. 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.
  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 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Celiac.com 11/08/2016 - If you love asparagus, and you love artichokes, then this fall salad is for you. It marries shallots, lemon juice and olive oil with a dash of salt and garlic, and of course, plenty of artichokes and asparagus. Ingredients: 2 pounds thick asparagus, rinsed, tough ends discarded 1 15-ounce jar of good quality marinated artichoke hearts, quartered or cut in half 1 large shallot, sliced thin 2-3 tablespoons of lemon juice 2 tablespoons olive oil, divided 1 teaspoon garlic powder 1 pint grape or cherry tomatoes, halved Dash of salt Directions: Heat the oven to 400°F. Cut asparagus into 1½-inch pieces. Soak the sliced shallots in the lemon juice as you get ready to make the rest of the salad. Lay the asparagus spears in a single layer in a roasting pan, or shallow baking dish, coat with 1 tablespoon of olive oil, and plenty of salt. Roast for 8-10 minutes, turning as needed, until lightly browned and fork tender. Put the asparagus and the remaining ingredients into a large bowl and mix to combine. Add as much of the artichoke jar liquid as desired. Serve chilled or at room temperature. Option: Top with a poached egg!
  10. Celiac.com 11/02/2016 - For anyone looking for a gluten-free meal that is also lower carb and higher protein, this recipe fits the bill nicely. Ingredients: 8-10 skinless, boneless chicken thighs 1 large can (24 to 28 oz.) white beans, rinsed 1 cup chicken stock 2 tablespoons olive oil, plus more for drizzling 1 lemon, zest and juice 6 cloves garlic, finely chopped 2 - 3 tablespoons finely chopped fresh rosemary 2 tablespoons finely chopped fresh thyme 1 head escarole, coarsely chopped 1 wedge Romano cheese, for shaving Sea salt and pepper Steamed rice Directions: Heat oven to medium-high. Pat the chicken dry and drizzle with olive oil and season with salt and pepper. Grill the chicken, turning, for 12 minutes each side. Drizzle half of the lemon juice over the chicken as it comes out of the oven. Heat 2 tablespoons olive oil, 2 turns of the pan, in a skillet over medium heat. Stir in the garlic, rosemary and thyme for a minute. Add the escarole and wilt in the pan; season with salt, and pepper. Add the stock and beans and simmer until the greens are tender, about 5 minutes. Add the lemon zest and remaining lemon juice. Serve the beans and greens in shallow bowls or on rimmed plates; top with 2 pieces of chicken each. Shave the cheese over the top. Season with salt and pepper, as desired. Serve with steamed rice, or with your favorite gluten-free corn bread.
  11. Celiac.com 09/06/2016 - Summer means corn, and roasted Mexican-style corn is one of the best gluten-free summertime treats I know. This recipe is sure to leave lots of full stomachs and happy smiles. Ingredients: 6-8 ears fresh corn, un-shucked 1 stick butter, room temperature 3 tablespoons lime juice 2 teaspoons chopped tarragon 6 ounces queso Cotija, finely grated Spice mixture (recipe below) Spice Mixture: 2 tablespoons chili powder 1 tablespoon cayenne pepper 1 tablespoon garlic powder 1 tablespoon sweet paprika 1 teaspoon ground black pepper ¼ teaspoon ground cinnamon For the spice mixture, combine all ingredients. Sprinkle over roasted corn as desired. Directions: Soak the corn in cold water for 1 hour. Heat the grill. Put the soaked ears on the hot grill and cook for 25 to 30 minutes, turning frequently. While the corn is grilling, make the lime butter. In a small bowl, add the butter, lime juice, tarragon and salt and pepper, to taste. Mix well and spread onto a large plate. Take the corn off the grill and carefully peel back the husks (they will be hot). Remove the corn silk and tie the husks in a knot so you can hold onto it like a handle. Roll the corn in the butter. Top with a good amount of Cotija cheese and sprinkle with the spice mixture. Serve immediately. For a variation, smear corn with mayonnaise instead of lime butter, and use spices as desired.
  12. Celiac.com 08/02/2016 - Fresh salsa may be king of summer snacking, but roasted salsa is definitely the queen. After the sun goes down, this roasted salsa will be sure to have hungry snackers smiling. Ingredients: 4 vine-ripened tomatoes, quartered 2 ripe tomatillos 1 large yellow onion, cut into wedges 6 garlic cloves, peeled 1-3 Serrano chili peppers, stemmed, de-seeded (use less for milder salsa) 2 teaspoons salt 1 teaspoon cumin ¼ cup cilantro leaves ¼ cup vegetable oil 1 tablespoon fresh lime juice, from one lime, plus more if needed Directions: Lightly oil a large cast iron skillet, and heat to medium high. Place the tomatoes, tomatillos, onions, garlic, and Serrano chile peppers in the pan and heat, turning until they are softened and charred, about 10 minutes or so. You can also do this under the broiler. Transfer the softened and charred vegetables and pan juices to a food processor. Add one Serrano pepper here, and add others as desired after tasting. Add the salt and cumin and pulse until just slightly chunky. Add the cilantro and fresh lime juice, and pulse until the cilantro is well-chopped. Adjust seasoning with salt and more lime juice, as desired. Serve warm or at room temperature.
  13. While a succulent roasted pork loin often conjures memories of a warm and festive holiday meal, the citrus in this dish is refreshing and brings together any meal throughout the year. I love pairing zesty citrus with a savory cut of meat. The combination of the rind on the lemon slices and the salty prosciutto is truly vibrant. Great for 4-6 guests, you can easily put your own spin on the dish by substituting vegetables. Cherry tomatoes, zucchini and eggplant would also be great; it’s the bold flavor exuded by a roasted vegetable that make it a great side to the pork. Ingredients: 1 3-pound boneless pork loin 5 ounces thin prosciutto slices, about 10 1 medium lemon, sliced very thinly 1 pound asparagus, trimmed 1 red bell pepper, julienned 1 orange bell pepper, julienned ¼ cup chopped chives ¼ cup chopped tarragon 1 cup Pinot Grigio ¼ cup olive oil 1 ½ teaspoons dried oregano 2 teaspoons salt, divided 4 teaspoons pepper, divided 1 ½ tablespoons butter 1 tablespoon cornstarch 1 tablespoon water 2 tablespoons fresh lemon juice, divided Kitchen twine Directions: Preheat oven to 450° F Align pork with fat side down with one cut side facing you. With a knife, cut ½ inch along the side of the pork about 1 inch along the underside. Continue cutting in ½ -nch intervals until loin unrolls like a carpet. Arrange prosciutto and lemon slices. Sprinkle with chives and tarragon. Turn pork so that a short side is facing you. Roll tightly, keeping prosciutto and lemon within the lion and tie seam-side down with twine at 1-inch intervals. Sprinkle with half your salt and pepper. Place loin in a roasting pan and roast at 450° F for 15 minutes. Reduce temperature to 325° F and continue to roast about 1 hour, or until a thermometer reads 150° F when inserted into the center of the loin. In the meantime, arrange asparagus and peppers in a baking dish. Toss with olive oil, oregano and the remaining salt and pepper. Remove cooked pork from over and place on cutting board to rest. Replace with asparagus and peppers and roast 12-15 minutes. Top roasted vegetables with 1 tablespoon lemon juice. Place roasting pan over burners and heat wine, chicken broth, and butter to a boil, scraping up any bits from the pork. Reduce to half and add cornstarch mixed with water until sauce thickens. Strain and served alongside ½-inch slices of pork drizzled in remaining lemon juice.
  14. 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.
  15. Celiac.com 02/18/2016 - Want a tasty, nutritious gluten-free dish that's easy to make, quick to cook and sure to please? This delicious shrimp scampi is ready in a flash, and will put smiles on the faces of your hungry eaters. Ingredients: 8 ounces gluten-free linguine or other pasta 1½ pounds shrimp, cleaned and deveined 2 tablespoons olive oil 6 cloves garlic, sliced ½ cup roughly chopped fresh flat-leaf parsley ½ cup small sweet red cherry peppers ⅓ cup dry white wine ½ cup fresh grated Parmesan cheese, as desired kosher salt black pepper, to taste Directions: Heat oven to 425F. Cook the gluten-free pasta al dente. Meanwhile, in a large baking dish, toss the shrimp, oil, garlic, parsley, cherry peppers, wine, ½ teaspoon salt and ¼ teaspoon pepper. Roast about 12-15 minutes, until the shrimp are opaque throughout. Serve over gluten-free pasta, or over rice. Top with Parmesan cheese.
  16. Celiac.com 10/29/2015 - Make your next potluck a hit with this wonderfully tasty roasted eggplant dip featuring sweet red bell peppers. Ingredients: 2 medium eggplants 2 tablespoons olive oil 1 red bell pepper 3 cloves garlic 3 tablespoons high quality olive oil 1 teaspoon balsamic vinegar 2 tablespoons minced fresh basil ½ teaspoon fresh lemon juice 1½ teaspoon kosher salt â…› teaspoon freshly ground black pepper Directions: Heat oven to 400°F. Slice the eggplants in half lengthwise. Score the cut side of the eggplants in a crosshatch pattern with a sharp knife, in lines about an inch apart. Poke the skin sides of the eggplants with the tines of a fork all over. Line a cookie sheet with foil. Spread olive oil over the foil, and sprinkle evenly with half the salt. Place the eggplants cut side down on the foil lined pan. Roast on 400°F. for about 30 minutes, or until completely cooked and soft. While the eggplant is roasting, roast the red bell pepper. To do this, coat the bell pepper lightly with olive oil first. Put the bell pepper on a broiling pan and broil the pepper on all sides until the skin is completely black and blistered. Once blistered and blackened, place the bell pepper in a bowl and cover with a plate to steam for several minutes. Once the bell pepper has cooled to the touch, peel off the charred outer skin. Remove the stem and seeds. Place garlic, peeled eggplant, and peeled roasted bell pepper in a food processor, and puree until smooth. Transfer the eggplant mixture from the food processor into a large bowl. Whisk in the olive oil, balsamic vinegar, salt, minced basil, and pepper. Top with a dash of lemon juice and serve with gluten-free toast, crackers, celery and/or cucumber sticks.
  17. Celiac.com 09/08/2015 - Here's a quick little shrimp recipe that will dress things up nicely for your next meal, without making you work too hard. Perfect with drinks before dinner, these shrimp are quickly roasted and then paired with Parmesan chive butter for a tasty snack with just the right amount of flair. Ingredients: 2 pounds raw, peeled and deveined shrimp 6 tablespoons unsalted butter, at room temperature ¼ cup freshly grated parmesan 3 cloves garlic, minced 3 tablespoons fresh chopped chives 1¼ teaspoon salt 1 teaspoon pepper 2 tablespoons olive oil additional fresh chives for sprinkling Directions: Heat oven to 425 degrees F. Combine butter, garlic, chives and pinch of salt together in a small bowl, and mix to combine. Place butter on a piece of plastic wrap, shaping it into a ball or a log and wrapping it up. Set in the fridge to harden. Add shrimp to a large baking dish. Cover in salt, pepper and olive oil, tossing to coat. Roast for 10-12 minutes until pink, remove from the oven. Remove and slice garlic chive butter over top. Top with Parmesan, as desired, and more chives, then serve immediately.
  18. Celiac.com 03/05/2015 - This simple, easy to prepare recipe combines chicken with cream, broth, mustard and a dash of tarragon to deliver a smashing dinner dish that will have your dinner guests smiling. Ingredients: 2 pounds chicken thighs and legs 2 cups homemade chicken broth 2 cups brown mushrooms, cleaned and sliced 2 tablespoons butter, melted 2 tablespoons Dijon or brown mustard Several sprigs fresh tarragon ½ cup dry white wine or vermouth ½ cup heavy cream or crème fraîche sea salt freshly ground black pepper Directions: Heat the oven to 375° F. Cut up the chicken: Separate the legs and thighs, remove the bone from the breasts, and cut the breasts into two pieces. Keep the back and neck for stock. Place the chicken pieces skin side up in a stainless steel roasting pan. In a small bowl, combine the melted butter and mustard and brush the skin of the chicken with the mixture. Sprinkle with salt and pepper, add sliced mushrooms, and spread the tarragon over the top. Bake for about 1 hour, until the chicken is cooked through and brown on the outside. Move the chicken pieces to a platter and keep them warm. Move mushrooms to a plate or dish. Place the baking pan over medium heat and deglaze the pan with the wine or vermouth, making sure to get any browned bits from the bottom of the pan. Add the broth, and boil until it is reduced by about half. Gradually add the cream and boil to reduce more, and keep reducing until it thickens into a proper sauce. Salt and pepper to taste. Strain the sauce into a bowl, stir in mushrooms, and serve with the chicken, rice and vegetables.
  19. If you are looking for a great alternative to traditional snacks like chips and cookies, you should try these Gluten-Free Black Pepper With Roasted Peanuts Savory Rice Snacks by Kameda Crisps. They are light and crispy and have a bold delicious flavor like no other snack I have ever tried. The great taste can be attributed to the fact that these snacks are baked (not fried) and they do not contain any trans fats. A 5 oz. package will satisfy your urge for zest and crunch at the same time. For more information visit their site: www.kamedausa.com.
  20. 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.
  21. There is nothing like the taste of fresh-roasted nuts during wintertime. This recipe will please all of the nut lovers out there! Ingredients: 1 cup pecans 1 cup macadamia nuts 1 cup cashews 1 tsp. ground cinnamon 1/4 tsp. all-spice 1 Tbsp. sugar 1/4 tsp. sea salt 1/4 tsp. pepper 2 Tbsp. Barlean's flax seeds 1 Tbsp. fresh orange zest Instructions: Preheat oven to 400 degrees F. Place all nuts on a cookie sheet and roast for 10 minutes. Meanwhile, in a small bowl, combine sugar with spices, flax seeds and orange zest; mix well to combine. Remove toasted nuts from the oven and transfer to a large mixing bowl. Drizzle with oil and spices; gently toss to combine. Transfer nuts to a serving dish and serve warm.
  22. This recipe makes a great snack that is perfect when you have a few guests over. Gluten-Free and Vegan Ingredients 2 cups peanuts 1 tsp. fresh lime zest 1 tsp. fresh lime juice 1 Tbsp. ground cinnamon 1/4 cup fresh rosemary, very finely chopped 2 Tbsp. extra virgin olive oil Directions Preheat oven to 350 degrees F. In a large bowl, combine all ingredients. Spread peanut mixture on a baking sheet with parchment paper. Bake for 20 minutes. Remove from oven; set aside to cool.
  23. Gorgonzola is a veined Italian blue cheese, made from unskimmed cow's and/or goat's milk. Contrary to popular belief, Gorgonzola, or blue cheese does NOT contain gluten. These days, blue cheese is no longer made with mold from stale bread as a starter, as it was once upon a time. The molds used to make commercial Gorgonzola and blue cheese are isolated for purity, and cultured in sterile conditions. They are gluten-free. That means that most people with celiac disease and gluten intolerance are free to eat most all blue cheeses. To celebrate that fact, I recently prepared a delicious beet salad with Gorgonzola, pear and arugula, which is one of my summer favorites. I just couldn't wait for summer to get started. This recipe makes a tasty, refreshing salad that will turn heads and delight tastebuds. Ingredients: 3 red beets, peeled, roasted and diced 1 firm Bosc or D'Anjou pear, diced 1 tablespoon lemon juice 4 ounces crumbled Gorgonzola or mild blue cheese ¼ cup extra-virgin olive oil 1 tablespoon honey ¼ cup balsamic vinegar ¼ teaspoon salt ¼ teaspoon freshly ground black pepper 2 teaspoons Dijon mustard 1 large shallot, peeled and chopped 4 ounces of mixed lettuce, washed 2 ounces arugula, washed 1 seedless tangerine, peeled ⅓ cup walnuts, halved, optional Directions: Heat oven to 350° F. Wash the beets, leave them wet, and wrap each one in foil. Arrange beets in roasting pan or on baking sheet; bake 90 minutes or until tender. Test by opening the foil and poking with a thin knife. Note: I often make my beets ahead of time, or make more beets than I need, then dice and refrigerate so I can make more salad later. Leave beets covered and allow to cool on a plate. Dice beets and pear pieces, and toss with lemon juice in a small bowl. In a separate bowl, combine oil, vinegar, honey, dijon mustard, shallot, salt, and pepper. Whisk these together until blended. Make sure beets and pears are at room temperature. Place roughly chopped greens and arugula in a bowl. Top with pears, beets, tangerine slices, and cheese, and drizzle with vinaigrette. Add walnuts as desired. Serve alongside your favorite burger or steak.
  24. This gluten-free, dairy-free, soy-free dish is a wonderful vegan snack or side dish! Gluten-Free and Vegan Serves 2 Ingredients: 1 large head organic cauliflower 1 ½ tsp. chili powder 1/2 tsp. curry powder 1 tsp. all spice 2 Tbsp. extra virgin olive oil Juice of 1 large orange 1 cup ground pistachios 1 Tbsp. fennel seeds 1/4 tsp. sea salt 1/4 cup fresh oregano, finely chopped Hummus, for serving Directions: Preheat oven to 375 degrees F. Line a baking pan with tin foil. Cut cauliflower into florets. Place into the baking pan. In a small bowl, whisk together remaining ingredients. Drizzle over cauliflower. Roast for 25-30 minutes or until golden brown. Place into the fridge overnight in a glass bowl, covered. Enjoy at room temperature with hummus.
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