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Showing results for tags 'spinach'.
Found 19 results
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Scallops with Bacon and Wilted Spinach (Gluten-Free)
Jefferson Adams posted an article in American & British
Celiac.com 04/16/2024 - Scallops and bacon pair perfectly with white wine, shallots and baby spinach in this tasty, easy-to-make delight. Serve with your favorite toasted gluten-free bread to soak up the yummy broth. Indulge in a culinary symphony of flavors with this delightful recipe that brings together succulent scallops, crispy bacon, aromatic shallots, and vibrant baby spinach, all harmonized by a splash of white wine or chicken broth. The combination of these premium ingredients creates a savory broth that is perfect for savoring with your favorite toasted gluten-free bread. This dish not only tantalizes the taste buds but also offers a visual feast with its colorful and enticing presentation. Whether you're hosting a dinner party or treating yourself to a gourmet meal, this scallops and bacon creation promises a culinary experience that's both elegant and easy to prepare. Ingredients like bacon and scallops add a touch of luxury, while the shallots and spinach infuse the dish with depth and freshness. The white wine or chicken broth elevates the flavors, adding a hint of acidity and complexity to the dish. This recipe is a celebration of fine dining made accessible, allowing you to enjoy restaurant-quality flavors in the comfort of your own home. Ingredients: 4 bacon strips, chopped 12 sea scallops (about 1½ pounds), side muscles removed 2 shallots, finely chopped ½ cup white wine or chicken broth 8 cups fresh baby spinach (about 8 ounces) Directions In a large nonstick skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons. Wipe skillet clean if necessary. Pat scallops dry with paper towels. In same skillet, heat 1 tablespoon drippings over medium-high heat. Add scallops; cook until golden brown and firm, 2-3 minutes on each side. Remove from pan; keep warm. Heat remaining drippings in same pan over medium-high heat. Add shallots; cook and stir until tender, 2-3 minutes. Add wine; bring to a boil, stirring to loosen browned bits from pan. Add spinach; cook and stir until wilted, 1-2 minutes. Stir in bacon. Serve with scallops.-
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Celiac.com 04/03/2024 - This vibrant Strawberry Spinach Salad is a delightful medley of sweet and savory flavors that is sure to brighten any meal. It goes especially good with grilled fish or meats. Fresh strawberries, crisp spinach, and crunchy almonds come together to create a deliciously satisfying salad that is perfect for any occasion. Tossed in a homemade dressing featuring a blend of white sugar, olive oil, vinegar, with a hint of sesame and a dash of poppy seeds, this salad is as refreshing as it is flavorful. From the first strawberries of Spring, to the last strawberries of summer, this salad is a true crowd pleaser. Dressing Ingredients: ½ cup white sugar ½ cup olive oil ¼ cup distilled white vinegar 2 tablespoons sesame seeds 1 tablespoon poppy seeds 1 tablespoon minced onion ¼ teaspoon paprika ¼ teaspoon Worcestershire sauce Salad: 1 quart strawberries - cleaned, hulled and sliced 10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces ¼ cup almonds, blanched and slivered Directions: Make dressing: Whisk together sugar, oil, vinegar, sesame seeds, poppy seeds, onion, paprika, and Worcestershire in a medium bowl. Cover and chill for 1 hour. Make salad: Combine strawberries, spinach, and almonds in a large bowl. Pour dressing over salad; toss to coat. Refrigerate for 10 to 15 minutes before serving. -
Celiac.com 03/17/2022 - We're huge enchilada fans in these parts. This delicious marriage of creamy ricotta cheese, spinach, tortillas, spices, chicken and enchilada sauce, comes together quickly, tastes great, and makes a great lunch the next day. Ingredients: 1 tablespoon butter ½ cup sliced green onions 2 cloves garlic, minced 2 large cooked chicken breast halves, diced 1 (10 ounce) package frozen chopped spinach - thawed, drained, and squeezed dry ½ teaspoon chili powder ¼ teaspoon ground black pepper ⅛ teaspoon salt 1 cups ricotta cheese (whole fat - not skim if possible) ½ cup sour cream 1 ½ cups shredded Monterey Jack cheese, divided 1 ½ cups shredded mozzarella cheese, divided 6-8 gluten-free corn tortillas 2 (10 ounce) cans gluten-free enchilada sauce (like Hatch) Directions: Heat oven to 350 degrees F (175 degrees C). Melt butter in a saucepan over medium heat; cook and stir green onions and garlic in butter until fragrant and softened, about 2 minutes. Stir chicken, spinach, chili powder, black pepper, and salt into the green onion mixture and cook until heated through, about 5 minutes. Remove from heat. Mix ricotta cheese, sour cream, 1 cup Monterey Jack cheese, and 1 cup of mozzarella cheese into chicken mixture until thoroughly combined. Reserve remaining Monterey Jack and mozzarella cheeses for topping. To prepare the tortillas, heat a bit of oil in a pan. One at a time, place tortilla into the oil, and then quickly flip it. As soon as it's soft, transfer to a plate lined with paper towels. When the tortillas are ready, spoon about ¾ cup of chicken filling down the center of each tortilla in a line. Roll tortillas around filling and place with seam sides down into a 9x13-inch baking dish. Pour enchilada sauce over filled enchiladas and sprinkle the remaining ½ cup of Monterey Jack and mozzarella cheeses over the top. Bake at 350 degrees F about 30 minutes, until filling is bubbling and cheese topping browns at the edges. -
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Quick One Pot Lentil, Tomato and Spinach Stew (Gluten-Free)
Scott Adams posted an article in African
Celiac.com 04/04/2020 - This North African lentil stew features lentils and spinach in a flavorful base of onions, garlic, tomatoes and herbs. It's a delicious, easy-to-make one-pot meal for just about any time of the year. Ingredients: 3 cups chicken stock 1 cup red lentils 5 cups fresh spinach leaves loosely packed 4 cloves garlic 3 Roma tomatoes diced into ¼ inch cubes (or cup of canned diced tomatoes) 1 onion ⅓ cup mixed cilantro and parsley chopped 1 tablespoon olive oil 2 tablespoons tomato paste ½ teaspoon salt 1 teaspoon allspice ½ teaspoon dried coriander ground 1 teaspoon turmeric 1 teaspoon paprika Directions: In a medium-sized pot, slowly sauté onion and garlic with the olive oil until soft and nearly golden. (Do not rush this. Use low heat and go slow. If garlic burns, or browns too much, it will get bitter.) Then add the tomatoes and paste and keep sautéing until the tomatoes release all the water, and keep cooking until most of the tomatoes water is evaporated. Add the herbs and spices and sauté for another couple of minutes until the mixture looks like a thick paste. Add the stock and bring it to a boil, then add int he lentils and cover the pot. Cook the lentils for 15 minutes until they start to soften up and then add the spinach. Keep the pot covered and allow it to cook for 10 minutes more until the spinach has wilted and the lentils have cooked completely. Add the remaining herbs. Taste and adjust the salt. Serve immediately, with or without rice.-
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Celiac.com 01/13/2015 - A great dip can be the foundation of a great potluck. A great dip can carry a room full of hungry snackers on its shoulders, at least until halftime, when the big guns come out. This easy recipe combines spinach and parmesan cheese with chopped artichoke hearts, some sour cream, a bit of mayo, and a dash of garlic to deliver a truly great dip that will hold down any game day potluck. Ingredients: 1½ cups Parmesan cheese 1 pound fresh chopped spinach, wilted 1 (14 ounce) can artichoke hearts, drained and chopped ½ cup sour cream ¼ cup cream cheese ¼ cup mayonnaise 2 teaspoons garlic, minced Directions: Heat oven to 350°F. Heat 1 teaspoon of oil in a medium skillet, and sauté the spinach until wilted. Strain away excess liquid. Mix together Parmesan cheese, spinach, and artichoke hearts. Combine remaining ingredients and mix with spinach mixture. Bake for 20-30 minutes. Serve with gluten-free crackers or toasted gluten-free bread. -
Celiac.com 06/15/2019 - This fresh, nutritious summertime spinach salad harnesses the power of avocado, feta, red onion, toasted sunflower and pumpkin seeds. Paired with grilled chicken breast and drizzled with a delicious balsamic vinaigrette, it's a light, refreshing salad that makes a complete meal. Ingredients: 2 full chicken breasts, or four halves, skinned and boned 5 ounces organic spinach 8 ounces (about 2 cups) strawberries, cleaned, hulled, and halved 1 large avocado, sliced ½ small red onion, thinly sliced ½ cup feta cheese, crumbled ⅓ cup toasted sunflower seeds ¼ cup toasted pumpkin seeds Balsamic vinaigrette: 3 tablespoon balsamic vinegar 3 tablespoons olive oil 1 garlic clove, minced ½ teaspoon dijon mustard ½ tablespoon honey Freshly ground salt and pepper, to taste Directions: Season chicken breasts with salt and pepper and grill on medium high heat until cooked through. Remove from heat and set aside to cool. In a mason jar or small bowl, add all of the dressing ingredients. Shake or mix well to combine. Taste and add additional salt/pepper, if necessary. Allow to stand up to an hour before using. Place sunflower and pumpkin seeds in a pan and toast over medium heat, tossing regularly for about 2-5 minutes until seeds are slightly golden brown. Remove from heat and place in a bowl to cool. Place chicken on a cutting board, and cut into 1-inch long bite-sized pieces. Add spinach to a large bowl, layer on the chicken, strawberries, avocado slices, red onion, and feta. Top with toasted sunflower and pumpkin seeds, and a dash of salt and pepper as desired, and serve. -
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Celiac.com 09/29/2018 - With berry season in full swing, this recipe will help you deliver a tasty, vibrant, refreshing salad in a heartbeat. Strawberries, raspberries, blueberries and blackberries frolic with baby spinach, almonds, avocado, cilantro, and goat cheese to deliver a super-fresh summertime salad. Ingredients: 9 oz baby spinach, torn 1 cup sliced strawberries, sliced 1 cup raspberries 1 cup blueberries 1 cup blackberries ½ cup sliced almonds, toasted ⅓ cup cilantro, lightly chopped 1 avocado, chopped 4 oz goat cheese, crumbled Directions: Place baby spinach on each plate, then top with berries, almonds, cilantro and chopped avocado. Crumble goat cheese on top then drizzle with balsamic vinegar and olive oil. Enjoy! -
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. -
I have had lupus fibromyalgia ibs or spastic colon since 1998. Now i had allergy testing labs on blood. Im allergic to gluten, almonds, oats, barley, cadida yeast, aspiragillys(molds), broccoli, cabbage, clams goats milk, kidney pinto navy and soybeans, pork, sesame, spinach and canola oil. I don't know what to eat now. I've always eaten say at olive garden or anything and had terrible stomach pains like labor. Then run to the bathroom. Or constipation i cant go for a week or so. I tried spark vitamin drink had gluten, soy powder allergic. Health bars larabars gluten. My weight can be 129 one week 120 next or go to 104 fast. Not sure what to do now. How can regain my life back? Could i have celiac not ibs? I have 3 other auto immune system diseases. Any food resources would be great and vitamins with no soy or gluten. Plus beverages. Ive had hives a month now from my almond butter gluten and vitamin drinks lol steroids and epi pen. Oh and high cholesterol. So everything i ate to lower that im allergic to. Plus a list of secondary allergy foods a mile long.
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Creamy Spinach Dip (Gluten-Free)
Scott Adams posted an article in Snacks & Appetizers (Gluten-Free Recipes)
This recipe comes to us from Elysse Paige. 1 cup sour cream ½ teaspoon celery salt 1 cup mayonnaise or Miracle Whip (dip is sweeter with Miracle Whip) ½ teaspoon dill weed ¼ teaspoon onion salt ¼ cup chopped green onions 8 oz. can water chestnuts, drained and finely chopped 3 cups or (1 package 10 oz. box package) frozen chopped spinach, thawed and drained 3 tablespoons red bell pepper --optional In medium bowl, combine sour cream, mayonnaise and seasonings. Stir in onions, spinach, water chestnuts and red pepper. Cover, refrigerate several hours to allow flavors to blend. Serve with veggies, crackers, etc. Makes 3 ½ cups. -
This is a wonderful soup for a cold Winter's day, enjoy it with your favorite gluten-free crackers! Serves 4 Ingredients: 1 Tbsp. Earth Balance Vegan Buttery Spread 1 large sweet white onion, diced 2 cups fresh baby spinach 2 large zucchini, diced 2 tsp. fresh mint, finely chopped 1/3 tsp. orange zest 1/2 cup quinoa, cooked 4 cups green tea, brewed 1/4 tsp. sea salt 1/4 tsp. black pepper 1 ripe avocado, peeled, cored and diced 1/8 tsp. curry powder 1/8 tsp. dried lavender 12 macadamia nuts, crushed Directions: In a large saucepan over medium-high heat, melt butter. Add onion, spinach and zucchini; cook until onions are translucent, approximately 5 minutes. Add mint, orange zest and quinoa; cook for another minute. Add green tea; reduce heat to medium. Cover and cook for 20 minutes or until quinoa is tender. Add sea salt, pepper, avocado, curry powder and dried lavender. Add spinach and green tea mixture with macadamia nuts in a food processor. Puree until smooth; serve immediately. Enjoy! -
This recipe can be served on top gluten-free crackers, or with crudites or as a spread atop toast. Gluten-Free and Vegan Serves 6 Ingredients: 2 Tbsp. olive oil 1/4 cup white onion, sliced 2 cloves garlic, sliced 5 cups fresh spinach 2 Tbsp. nutritional yeast 3/4 cup pistachio nuts 1/6 tsp. sea salt Directions In a large skillet, heat oil, onions and garlic, cook for 2-3 minutes or until onions caramelize. Add spinach; cook for another 3 minutes or until spinach is wilted. Transfer spinach mixture to a food processor; add remaining ingredients. Pulse until smooth. Transfer to a serving bowl. Serve atop gluten-free crackers, with crudites or as a spread atop toast. Enjoy. -
This dish came together one night at an impromptu dinner party. Limited to the contents of my friend’s kitchen, I was forced to rely on a just few simple flavors, which really let the chicken speak for itself. The rosemary and lemon were an afterthought that added some depth. The sweet balsamic sauce is infused with the pan drippings and creates an unexpected and very subtle sweetness. Ingredients: 4 boneless, skinless chicken breasts 1 pound fresh spinach 2 shallots, finely diced 2 gloves garlic, chopped 4 sprigs fresh rosemary 4 slices fresh lemon 2 tablespoons olive oil 3 tablespoons balsamic vinegar Salt and pepper for seasoning Directions: Pierce each chicken breast several times with a fork and season with salt and pepper. In a large pan, heat olive oil over medium heat and cook shallots and garlic until fragrant, about 2 minutes. Add chicken and top with 1 sprig of rosemary and 1 lemon slice. Cover and cook 6-8 minutes per side, turning once. Remove cooked chicken to rest. Reduce heat to low and add 3 generous tablespoons balsamic vinegar to deglaze the pan. Allow sauce to thicken for 1-2 minutes and add spinach. Cook for another 1-2 minutes until wilted. Spoon remaining sauce over chicken before serving.
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This hearty salad is wonderful in the summer when tomatoes peak, but the cherry or grape varieties hold up pretty well year-round. Substituting some of the olive oil with flax oil is a sneaky way to enjoy the healthful benefits of flax. The dish comes together with ease and is a great to give leftover rice a little sophistication. A nice twist can be had by contrasting the sweet tomatoes with another ½ cup of sun dried tomatoes. This particular recipe serves 4-6 but is easily adaptable. Ingredients: 4 cups brown rice, cooked 4 cups fresh spinach, chopped 1½ cups cherry tomatoes, chopped 2 tablespoons scallions, minced 1 tablespoon fresh mint, chopped 3 teaspoons olive oil 2 tablespoons flax oil 2 teaspoons rice vinegar 2 teaspoons fresh lemon juice 1 teaspoon lemon zest Preparations: In a small bowl, combine flax oil, rice vinegar, lemon juice and set. Set aside. Heat olive oil in a large skillet and sauté scallions until softened but not browned. Add spinach and braise until slightly wilted. Add to a large bowl with rice. Stir in tomatoes. Fold in dressing and garnish with mint.
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This recipe comes to us from Emily in PA. Ingredients: 4 cups cooked rice OR scant 2 cups raw cooked in 3 cups water 10 ounces raw chopped spinach (you can use frozen chopped spinach - defrost & pat dry) ½ cup chopped onion 3 tablespoons butter 4 beaten eggs 1 cup milk 1 ¼ cup grated cheddar cheese 1 tablespoon chopped parsley ½ teaspoon salt Paprika sprinkled on top Directions: In a large frying pan sauté onions with salt in butter until soft or golden, as preferred. Add spinach and cook for 2 minutes covered. Combine all ingredients except paprika Grease cake pan or casserole. Spread out with spatula and sprinkle with paprika. Bake covered for 35 minutes at 350F. Variations: Add tuna or chicken breasts (previously cooked and cut up) or switch to mozzarella cheese.
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This recipe comes to us from Melonie Katz. (Note: this recipe would normally use 16 frozen Pepperidge Farms pastry sheets which DO CONTAIN GLUTEN, so you need to find a gluten-free alternative for this, or simply skip this step in the recipe). Ingredients: 8 skinless, boneless chicken breasts 1 teaspoon salt ½ teaspoon pepper 4 cups chopped fresh spinach (or 1 package frozen spinach, drained) 1 medium onion, chopped 2 tablespoons olive oil 4 ounces cream cheese (same as ½ block) ½ cup crumbled feta cheese ½ cup shredded cheddar cheese 1 egg yolk, slightly beaten 1 tablespoon gluten-free flour or gluten-free baking mix Directions: Beat the chicken breasts into thin cutlets and flatten. If chicken breasts are somewhat thick, use a good knife and cut the chicken breast in half, forming a pocket. Be careful not to cut the chicken breast in half. You will end up being able to open the chicken breast like opening a book... so youll end up with a very large, but thin chicken breast. Do this for each chicken breast & set aside. Sauté spinach & onion in oil until onions are tender & translucent. Remove from heat. Toss in all cheeses, egg, and gluten-free flour into pan and stir well. Put about an ice cream scoop size dollop of spinach/chicken/gluten-free flour mixture on each chicken breast and spread somewhat thin. Then roll each chicken breast into a roll that resembles a pastry roll. If you have a gluten-free pastry alternative, you will then wrap each chicken roll up in the gluten-free pastry, tucking the sides/ends under. Continue to wrap the remaining chicken breasts. Butter your casserole dish & line up the chicken roll ups in the pan, seam side down. Bake at 350F degrees for 40 minutes. These can be made a day or two ahead of time, then just pop in the oven before your guests arrive (If you skip the step with the pastry sheets, you can try securing the chicken roll ups with toothpicks, and then remove them prior to serving).
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