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Found 9 results

  1. 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.
  2. Celiac.com 07/14/2015 - French toast and BLTs are two of my many favorite things to eat. This recipe combines both to deliver a fresh, savory spin that will sure to dazzle at brunch and sizzle at lunch. Think of it as a sensible French toast, or a decadent BLT. The key is finding a good gluten-free bread for the French toast. I use a locally bought sourdough made from long-fermented sorghum that works great. The bread I use tends to be dense and moist, so I actually toast it lightly first, then dip it and then batter and cook it. Whatever bread you choose, I’m sure this recipe will please. Ingredients: 8 slices of bacon 8 slices tomato 6 large eggs 4 slices gluten-free bread 4 lettuce leaves (romaine, Boston, or Bibb) ½ cup heavy cream ¼ cup fresh chives, chopped 3 tablespoons unsalted butter 2 tablespoons mayonnaise Coarse salt ground pepper Directions: Cook bacon in a frying pan until golden and crisp. Drain on paper towels. Meanwhile, in a large shallow dish, whisk together 2 eggs, cream, chives, and a dash of salt and pepper. In a large skillet, melt butter over medium heat until butter begins to sizzle. Dip bread in egg mixture and place in pan. Cook until golden and crisp around edges, about 3 minutes per side, flipping once. Put French toast on a plate. Add butter to frying pan and fry 4 eggs. To each slice of French toast, add mayonnaise as desired, a layer of lettuce, tomato, and bacon, and top with fried egg and chives. Serve open face.
  3. These savory muffins make the perfect dessert, or just have them for a snack! Gluten-Free, Dairy-Free and Vegetarian Ingredients: 1 cup uncooked quinoa 2 large eggs 1 cup Vidalia onions, finely chopped 1 cup dairy-free shredded mozzarella cheese 3 garlic cloves, minced 1/2 cup fresh cilantro, finely chopped 1/3 cup grape tomatoes, diced 1/2 tsp. sea salt 1/2 tsp. freshly ground pepper 1 tsp. chili powder 2 chives, finely chopped, for garnish 2 cups salsa, for serving Instructions: Cook quinoa according to package directions. Prepare muffin pan with nonstick baking spray. Preheat oven to 350 degrees F. In a large bowl, combine cooked quinoa with remaining ingredients, except chives and salsa; mix well to combine. Transfer quinoa mixture to prepared muffin pan. Using a tablespoon, fill each muffin cup to the top, then using a spatula, press down on the mixture to create a flat surface. Bake for 20 minutes or until golden brown. Remove from oven; set aside to cool for 15 minutes. Using a teaspoon, gently remove quinoa muffins from the muffin cups. Transfer to a serving platter; serve with a sprinkle of fresh chives and a side of salsa for dipping. Enjoy!
  4. This recipe comes to us from “tarnalberry” in the Celiac Disease Message Board. Ingredients: 1 cup Lundberg Farms Wild Blend Rice (you can substitute brown rice, or your own mix of brown and wild rice, but this mix works best of the variations Ive tried so far, definitely do not do all white rice) 1/3 cup arborio rice (risotto) 3 medium carrots 3 stalks celery 1 medium onion 2/3 pound mushrooms (chanterelles are very good here, as are creminis (or portabellas), plain white wouldnt be the same) 3 tablespoons olive oil 4 cups (or more) chicken or vegetable broth 2 teaspoons Italian spices (or ½ teaspoon each basil, oregano, thyme, rosemary) 1 teaspoon salt ½ teaspoon ground sage ¼ teaspoon majoram pinch cumin (optional) Directions: Finely dice the carrots, celery, onion, and mushroom. Heat a 6 quart (or so) pot on the stove, then add the olive oil. Add the carrots, celery, onion, and mushroom, and stir to coat. Continue cooking, on medium high heat, stirring often, until the onions turn translucent. Add the rices, and stir to coat further, for a minute or so. Add enough broth to just cover the ingredients, and turn down to a simmer. Continue to cook just like risotto - stirring almost continuously (no less than every three or four minutes), and adding broth, a half cup at a time. After 30 minutes, add the spices. Continue adding broth, even after the four cups, if the rice is not done, but is very thick and needs more liquid to keep from burning at the bottom. And keep stirring! When the rice is cooked through, turn off the heat and serve.
  5. 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.
  6. Celiac.com 01/21/2014 - A solid, tasty lentil soup recipe is another must for any good kitchen, especially during those chilly winter months. This simple, easy recipe delivers a rich, tasty soup that is big on lentil flavor. Freeze leftovers for the next cold day! Ingredients: 2 quarts chicken or vegetable broth 1 pound lentils, picked and rinsed 2 tablespoons olive oil 2 cloves garlic, minced 1 leek, white part only, washed and sliced into julienned strips ½ cup finely chopped shallots ½ cup finely chopped carrot ½ cup finely chopped celery 1 cup peeled and chopped tomatoes 2 teaspoons kosher salt ½ teaspoon freshly ground coriander ½ teaspoon freshly ground cumin ½ teaspoon freshly ground pepper Directions: Heat olive oil in a large stock pot and set over medium heat. Once oil is hot, add the onion, carrot, leeks, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and pepper and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Transfer in small batches to a blender, and purée some or all to your preferred consistency. Serve immediately.
  7. Celiac.com 01/16/2014 - Okay, so I'm a huge fan of shepherd's pie, going so far to freeze huge batches to eat for weeks after I make it. I'm always keen to try new takes on shepherd's pie to satisfy my culinary curiosity. This version combines seasonal root vegetables like carrots, rutabaga, and parsnip with lamb, peas onions and garlic in a rich tomato sauce to serve up a big helping of shepherd's pie love. Ingredients: 3 cups prepared mashed potatoes 1 pound ground lamb 1 stalk celery, chopped 1 cup fresh mushrooms, sautéed, optional 1 medium onion, chopped 1 clove garlic, chopped 1 leek, white only, chopped 3 carrots, peeled and chopped 1 parsnip, peeled and diced 1 small rutabaga, chopped ¼ cup frozen green peas 1 (8 ounce) can tomato sauce ½ cup milk, or cream, as needed 1 teaspoon salt ¼ teaspoon garlic powder ¼ teaspoon onion powder ½ teaspoon ground black pepper ⅓ teaspoon dried thyme 2 tablespoons grated Roman cheese 1-2 teaspoons butter for cooking Directions: In a medium pan, over medium-high heat, sweat the mushrooms until they give up their water. Remove from heat, drain well, and set aside. Heat the oven to 350 degrees F (175 degrees C). In a medium pan, sauté leeks and onion in a bit of butter until translucent. Place the celery, carrots, parsnip, rutabaga, and peas into a large saucepan and fill with 1 inch of water. Bring to a boil, cover, and steam for 15 minutes, or until vegetables are tender. Meanwhile, break the ground lamb into a large skillet, and heat to medium. Cook and stir until lamb is browned. Drain off excess grease. To the lamb, add mushrooms, onion and garlic, salt, pepper, thyme, garlic powder and onion powder to the tomato sauce. Stir in the steamed vegetables and mix well. Transfer everything to a greased 7x11 inch or 9x11 inch casserole dish (depending on how thick you like the potatoes). Mix enough milk or cream into the mashed potatoes to make them spreadable. Spread them over the top of the meat and vegetable mixture and garnish freely with Romano cheese. Bake for 20-25 minutes until the top is browned and the inside is heated through.
  8. Savory Foods has really hit a home run with their frozen Gluten-Free Licious Gourmet Herb Pizza Crust. Many pre-made gluten-free pizza crusts tend to lack flavor, and more importantly, they lack the correct texture and "mouth feel." Savory Foods’ pizza crust offers everything you want in an outstanding pizza crust—great texture with just the right chewiness, a perfect blend of spices and seasonings, and most importantly, you can cook it just the way you want—if you like it crispy, just cook it a little longer, if you like it more chewy, just cook it for less time. In my case I followed directions and let it thaw for 30 minutes, then cooked it at 425F for three minutes, then removed it from the oven and added my favorite tomato sauce, cheese and pepperoni, and finished it off in the oven for another 8 minutes—yes, I like my pizza on the chewy side! I love being able to add my favorite toppings to my pizzas, but don't like having to prepare a mix, so this crust offers me the perfect solution for my gluten-free pizza cravings! For more information visit their site. Review written by Scott Adams
  9. This is not your traditional recipe for this dish, but it is, I hope, a new tradition at your table. Maybe it won’t make it to the table! I made it in small portions for those of us who cook for just ourselves. You can double it if you wish. Serves 2 makes one large plate full. Ingredients: One Cup Instant Rice (according to directions on box). You can use regular rice. You can even use instant brown rice. Yummy. ¼ teaspoon Gluten-Free vegetable or chicken bouillon Dash of salt 1/3 Cup green onions (Hint below) 1 tablespoon Sesame seeds (find these in the spice section—they are Gluten-free) 2 ½ Table. oil (I like Organic Sesame Oil for this on, but Sesame Oil will work) 2 tablespoons margarine Optional: ¼ cup ham, or pork chop (fresh) finely chopped—no canned ham or you will ruin this dish! You can also use chicken or beef, Just as long as the meat is tender and cut it up in tiny pieces. Interesting Option: Pineapple pieces included with the ham—ust a few and cut into tiny pieces. Directions: Place margarine in large saucepan on stove on medium to medium-high heat. Add green onions, bouillon and salt. Brown a very short time (less than a minute). Add oil. Then spread rice over the top. Bring back up to temperature. Simmer in pan rice begins to brown. The rice will stick so you will continually have to use a pancake turner to pick it up in batches and turn it over as it “crispens.” Add sesame seeds while it is cooking. While it browns it is just getting yummier and yummier! Hint: As with all of my recipes on this site I like to recommend the easy way to cook and I often try to give hints. I’m a slave-over-the-stove cook. I keep a stash of ingredients in my freezer. I don’t particularly like to cook, I live alone, and I don’t like to throw food away. So I when I buy food I set aside time to prep. When I get onions I chop a bunch of them. I get green onions and I chop them, freeze them in little snack-bag sized Ziplocks in my freezer. Then, when I need them, I just bang them on the counter and I can take the amount of them that I need for the recipe!
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