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This article originally appeared in the Spring 2004 edition of Celiac.com's Journal of Gluten-Sensitivity. Celiac.com 10/09/2014 - Note: Dried beans will not cook through if the salt is added too early. This recipe serves four people. Ingredients: 2 cups dried lentils 3 cups water 1 cup carrots, sliced thin 1 large onion, sliced 1 cup celery, sliced 2 bay leaves 3 tablespoons parsley, chopped ¼ teaspoon salt ¼ teaspoon pepper 1 ½ tablespoons gluten-free apple cider vinegar 3 cans (8 oz. each.) salt-free tomato sauce 1 teaspoon olive oil 4 bone-in chicken breasts, skin removed Directions: In a medium saucepan, cover lentils with water; bring to a boil, then rinse and drain. Return lentils to pan. Add 3 cups water and next 5 ingredients; bring to a boil. Lower heat; simmer 45 minutes or until lentils are tender, adding more water if needed. Stir in salt, pepper, vinegar and tomato sauce; simmer 5 minutes more. Spray a large skillet with gluten-free nonstick spray. Add oil and sauté chicken pieces over high heat until browned on both sides. Spoon lentil mixture over chicken, lower heat to medium, cover pan and simmer 40 minutes or until chicken is fork tender, adding more water if needed to keep lentils moist. Calories: 359; Total fat: 6g; Saturated fat: 1g; Cholesterol: 96mg; Sodium: 359mg; Carbohydrates: 30.5g; Fiber: 9.7g; Sugar: 8.2g; Protein: 45.7g
This article originally appeared in the Winter 2004 edition of Celiac.com's Journal of Gluten-Sensitivity. Celiac.com 09/24/2014 - Every year, life seems to get more hectic. There is never enough time to get the things done on the ever-growing “to-do” list, let alone find time to relax. This recipe takes only 4 minutes to assemble! Ingredients: 2 pounds pork chops ½ teaspoon garlic powder 3 tablespoons gluten-free soy Sauce: ½ cup gluten-free Italian dressing 1 small bottle gluten-free barbecue sauce Directions: The night before, wash chops then pat them dry with paper towels. Sprinkle garlic powder on both sides of the chops, and then place them in a resealable plastic bag. Pour in soy sauce and Italian dressing; seal bag and refrigerate overnight. In the morning place chops and marinade in a crock-pot, add the barbecue sauce by lifting the chops with a fork to distribute it evenly. Cover and cook on low for 8 hours. This recipe serves 4-6 people.
This article originally appeared in the Autumn 2003 edition of Celiac.com's Journal of Gluten-Sensitivity. Celiac.com 09/18/2014 - Right now, it is considered the “in” thing to be on a low carbohydrate diet. Dr. Atkins has become a household word. Try this great low carb recipe for your gluten-free and low carb diet. Dairy-free: Omit the cheese. Vegetarian: Substitute crumbled gluten-free veggie burgers for the lamb. Vegan: Substitute crumbled gluten-free veggie burgers for the lamb. Omit the cheese. Ingredients: 3 green onions, sliced 2 cloves garlic, minced 1 Tablespoon olive oil ¾ lb. ground lamb 2 teaspoons oregano ½ teaspoon cumin ½ teaspoon dill ½ teaspoon mint ¼ teaspoon pepper 2 Tablespoons parsley, chopped 1 tomato, minced 3 Tablespoons low-salt feta cheese, crumbled 2 teaspoons lemon juice Directions: In a small pan, sauté onions and garlic in oil over medium heat until tender but not browned; transfer to a medium bowl. Add remaining ingredients to bowl and mix well. Form into 4 patties. Grill or broil patties about 4 minutes per side or until cooked through. Serves 4. Calories: 305; Total fat: 25g; Saturated fat: 10.1g; Cholesterol: 68.1mg; Sodium: 135.6mg; Carbohydrates: 4.4g; Fiber: 0.7g; Sugar: 1.1g; Protein: 15.7