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Showing results for tags 'spring'.
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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.
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Celiac.com 05/10/2023 - Panzanella is an Italian dish that is basically an herb and mixed green salad with toasted bread mixed in. But, don't be fooled by its seemingly simple ingredients—panzanella bursts with a symphony of flavors that will awaken your taste buds and leave a lasting impression on your guests. Each bite offers a refreshing medley of textures, combining the crispness of the greens, the crunchiness of the bread, and the juiciness of ripe tomatoes. As you savor the exquisite balance of tangy balsamic vinegar, fragrant basil, and aromatic garlic, you'll find yourself transported to a sun-soaked Italian garden, where every ingredient sings in harmony. Ingredients: ½ small loaf gluten-free bread, preferably stale sourdough (but about 12 ounces of any good, toasted bread will do) 4 tablespoons olive oil, divided 2 tablespoons white wine vinegar 2 teaspoons Dijon mustard Kosher salt and pepper 2 scallions, white and light green parts finely chopped, dark green parts thinly sliced (diced red onions can also be used) 2 Persian cucumbers, smashed, halved lengthwise and then sliced 1 cup of dice ripe tomatoes ½ cups fresh or frozen peas (thawed if frozen) 2 cups mixed fresh herbs (such as parsley, basil, mint, dill) 5 ounces mixed greens Directions: Heat oven to 400°F. Cut crusts off gluten-free bread and tear bread into large pieces. On rimmed baking sheet, toss bread with 1 tablespoon oil and roast until golden brown, about 10 minutes. Meanwhile, in a large bowl, whisk together vinegar, mustard, remaining 3 tablespoons oil and ½ teaspoon each salt and pepper; stir in chopped scallions. Add cucumber and tomatoes and toss to coat, then toss with toasted bread. Add peas, herbs and greens and toss gently to combine. Add the toasted bread to the top of the salad, or top each bowl individually. Note: It's also okay to simply make the salad and serve the toasted bread on the side, with butter if you like.
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Six Great Gluten-Free Cocktails for Spring
Jefferson Adams posted an article in Gluten-Free Foods & Beverages
Celiac.com 03/12/2022 - Spring can mean rain, snow, sunshine and flowers, sometimes all in the same few weeks. Luckily, we've got you covered on the cocktail front with these six great cocktails to help coax out the sunshine. Gluten-Free Classic Paloma Ingredients: 6 ounces tequila blanco 1⅓ ounces fresh lime juice 6 ounces fresh grapefruit juice Pinch of salt Crushed ice, for serving 12 ounces grapefruit soda, such as Jarritos, Squirt or Fresca 3 slices fresh pink or red grapefruit, for serving 3 lime wedges, for serving Directions: Divide the tequila, lime and grapefruit juices among the three glasses. Add a pinch of salt to each glass. Fill three-quarters full of ice, then stir to combine. Top with grapefruit soda, then garnish with a slice of grapefruit and a lime wedge. Gluten-Free Frozen Lemonade Depending on where you live this might be more of a summer drink, but in warmer places, this makes a great spring beverage. Ingredients: ⅓ cup freshly squeezed lemon juice ⅓ cup granulated sugar 4 cup vanilla ice cream Lemon slices, to garnish Directions: In a small pitcher, combine the lemon juice and sugar. Stir very well to dissolve the sugar. Add 1 cup water and ½ cup ice cubes. Stir well to chill the mixture. Add the vanilla ice cream to a blender with the lemonade mixture. Blend on high until very smooth. Pour into two glasses and garnish with a lemon slice. Gluten-Free Sparkling Margaritas Nothing takes the already festive margarita up a notch like a bit of bubbly. Champagne or sparkling wine will help you take your margarita celebration to the top. Ingredients: ¼ cup salt 4 ounces lime juice 3 ounces tequila 2 ounces triple sec Ice Champagne, or sparkling wine, like Prosecco or cava Lime wedges or slices, for garnish Directions: Place the salt on a small plate. Place a splash of water on another small plate. Dip just the rims of two glasses in the water, then dip in the salt. In a cocktail shaker, combine the lime juice, tequila, triple sec, and ice. Shake for 10-20 seconds to chill thoroughly, then strain into two glasses. Top the glasses off with as much sparkling wine as you like and garnish with a lime wedge. Serve immediately. Gluten-Free Strawberry Margaritas Ingredients: 1 qt. strawberries, hulled and quartered (about 4 cups) ⅓ cup sugar Juice of 3 limes, plus lime wedges for garnish 2 cup silver tequila ⅓ cup triple sec 1 cup freeze-dried strawberries ¼ cup kosher salt Directions: Puree the fresh strawberries, sugar and lime juice in a blender until smooth, 2 to 3 minutes. Strain through a fine-mesh sieve into a large measuring cup or pitcher. Stir in the tequila and triple sec and refrigerate until ready to serve. Just before serving, crush the freeze-dried strawberries in a resealable plastic bag using a rolling pin or heavy skillet. Mix the crushed strawberries with the salt in a small bowl and pour onto a shallow plate. Use a lime wedge to wet the rim of a glass, then dip the rim in the strawberry salt. Fill the glass with ice and pour in the margarita. Garnish with a lime wedge. Serve immediately. Gluten-Free Red Wine Sangria Ingredients: ⅓ cup brandy or gluten-free fruit based liqueur 1 6 oz can pineapple juice 1 orange ⅓ cup sliced strawberries ⅓ green apple, cored and sliced 1 peach or nectarine, pitted and sliced 1 750 mL bottle red wine, chilled Directions: In a ½-gallon sized container, combine the brandy and pineapple juice. Stir very well to combine. Halve the orange. Squeeze one half of the orange into the pitcher and slice the remaining half. Place the slices of oranges, strawberries, apples, and peaches into the container. Top with red wine and stir to combine. Chill 8 hours or overnight. Serve over ice, with a little bit of fruit in each glass. Gluten-Free Classic Spring Mint Julep Ingredients: 4 sprigs fresh mint ⅓ ounces simple syrup 2 ⅓ ounces bourbon Crushed ice Directions: Remove the leaves from one sprig of mint and place in a mint julep cup or rocks glass with the simple syrup. Using a wooden muddler, gently muddle to release the aromas and flavor of the mint leaves, about 20 seconds. Add the bourbon to the glass, then fill with crushed ice. Stir well to combine, until the sides of the glass are icy, abut 20 seconds. Bundle the remaining three sprigs of mint together and slap them on the back of your hand. Stick the mint into the ice to create a mint bouquet on the side of your glass. Drink immediately!-
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Gluten-Free White Bean and Spring Vegetable Stew
Jefferson Adams posted an article in American & British
Celiac.com 03/10/2022 - In places where the rain and the snow have yet to give way to sunshine and flowers, a heartier fare is required to help us make it to the longer days ahead. This hearty, zesty white bean and vegetable stew is just the dish. A delightful marriage of beans, vegetables, and mushrooms, it's gluten-free, vegan, and offers a pleasing diversion from traditional stews. Best of all, it comes together easily. Enjoy! Ingredients: 8 servings 1 lb. dried large white beans (such as lima or gigante), soaked overnight, drained 1 onion, trimmed, peeled, halved through core 3 ribs celery, trimmed, halved 1oz. dried shiitake mushrooms (about 10 large tops) 8 sprigs parsley, plus ¾ cup parsley leaves with tender stems 1 head of garlic, halved, plus 1 garlic clove, finely grated 1 tablespoon plus 1 teaspoon kosher salt, plus more ¾ cup plus 3 tablespoon extra-virgin olive oil, plus more for drizzling, divided ¾ cup mint leaves 1 bunch radishes 1 bunch medium-size asparagus (about 1 pound) 1 10-oz. bag frozen peas, thawed 8 thick slices gluten-free country or sourdough bread 1 4" piece fresh horseradish root, peeled 1 lemon, cut into 8 wedges Directions: Heat oven to 300° F. Combine beans, onion, celery, mushrooms, parsley sprigs, halved head of garlic, 1 tablespoon salt, 3 tablespoons oil, and 2 qt. water in a large Dutch oven. Bring to a simmer over medium-high heat, cover, and transfer to oven. Bake until beans are fully cooked, tender, and creamy through and through but as intact as humanly possible, about 1 hour, depending on the type, brand, and age of beans; start checking every 10 minutes after the first 45 minutes. *Note: When checking beans for doneness, stir gently and taste at least a few beans to make sure they’re all tender. Using tongs, pull out aromatic herbs and discard. Generously season the beans with salt. Let sit on stovetop, uncovered, until ready to serve. While beans cook, make your pistou and prepare the vegetables and garnishes. Finely chop mint and ¾ cup parsley leaves. Transfer to a small bowl. Add ¾ cup oil, grated garlic, and 1 teaspoon salt and stir to combine; set pistou aside. Trim and wash radishes, then slice as thinly as possible into coins. Transfer radishes to a small bowl, cover with cold water, and chill until ready to use. Wash asparagus and trim woody stems by bending each spear near the cut end until you find the place where it wants to break naturally. Cut off tips, then cut each tip in half lengthwise. Slice now-tipless stalks crosswise into thin coins. Toss asparagus coins and tips and peas in a medium bowl; set aside. When you’re almost ready to serve the stew, return beans to a gentle simmer over medium heat. Be careful not to stir too much—you want to keep the beans whole! While the beans simmer, add reserved asparagus and peas and cook, stirring gently, until asparagus coins are barely cooked, but still bright green and crunchy, about 2 minutes. Drain reserved radishes. Grate horseradish root on a plate with a Microplane (like with Parmesan cheese). Bring Dutch oven full of stew directly to the table. Serve with toasted gluten-free bread, pistou, radishes, lemon wedges, and horseradish on the side.-
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Celiac.com 02/26/2022 - Spring soups are a big hit with us, and this delightful marriage of fresh spring asparagus and potatoes is a tasty reminder of the simple deliciousness of Spring's bounty. Serve it with your favorite toasted gluten-free bread and a fresh green salad, and your guests are sure to burst into song, or at least leave the table with full stomachs, and smiles on their faces. Ingredients: 2 pounds asparagus, tips reserved, stalks cut into 1-inch lengths 2 tablespoons unsalted butter 3 medium leeks, white and tender green parts only, thinly sliced ½ pound Yukon Gold potatoes, peeled and cut into 1-inch chunks 2½ cups chicken stock or canned low-sodium broth 2 cups water 1 large thyme sprig 1½ cups milk 1¼ teaspoons salt ¼ teaspoon freshly ground white pepper Chive Oil, for serving Directions: In a saucepan of boiling salted water, blanch the asparagus tips until crisp-tender, about 1 minute. Drain the asparagus tips in a colander and refresh under cold water. Pat dry, halve the tips lengthwise and set aside. Melt the butter in a large saucepan. Add the leeks and cook over moderate heat, stirring, until softened, about 5 minutes. Add the asparagus stalks, potatoes, stock, water and thyme and bring to a boil. Reduce the heat to low, cover and simmer until the potatoes are tender, about 15 minutes. Discard the thyme sprig. Working in batches, puree the soup in a blender, then transfer to a large bowl. Stir in the milk, salt and white pepper. Let the soup cool to room temperature, then refrigerate until chilled, at least 4 hours or overnight. Ladle the soup into chilled bowls and drizzle with Chive Oil. Garnish with the asparagus tips and serve. Refrigerate for up to two days.
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Spring Vegetable Soup with Tarragon (Gluten-Free)
Jefferson Adams posted an article in American & British
Celiac.com 02/11/2022 - Soups made with fresh spring vegetables are big favorite with us. They are light, easy to make, and brimming with nutrition. This easy, delicious spring soup is a simple, yet inspired marriage of fresh spring vegetables, beans, parsley and tarragon. Ingredients: 7 cups water 10 small red potatoes, quartered 2 medium carrots, sliced ¼ inch thick 2 celery ribs, sliced ¼ inch thick 1 medium onion, coarsely chopped 1 large leek, sliced ¼ inch thick ½ tablespoon kosher salt ½ pound green beans, cut into 1-inch lengths ½ pound frozen peas 2 tablespoons chopped parsley 1 tablespoon chopped tarragon Freshly ground pepper Directions: In a large pot, combine the water with the red potatoes, peas, carrots, celery, onion and leek. Bring to a boil. Add the salt and simmer over moderately low heat for 30 minutes. Add the green beans and simmer until tender, 3 minutes. Stir in the parsley and tarragon. Season with pepper and serve.-
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Celiac.com 06/11/2021 - I'm a big believer in soups that feature rice and vegetables. This French Spring soup is a delightful marriage of fresh spring vegetables, butter, cream, and rice, that will help put a spring in your step, and a song in your heart. In addition to being delicious and nutritious, it's also easy to make. Ingredients: ¼ cup butter 1 pound leeks, chopped 1 onion, chopped 2 quarts water 3 large potatoes, chopped 2 large carrots, chopped 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces ⅓ cup uncooked long-grain white rice 4 teaspoons salt ½ pound fresh spinach 1 cup heavy cream Directions: Melt the butter in a large pot over medium heat. Stir in the leeks and onion, and cook until tender. Pour water into the pot. Mix in potatoes, carrots, asparagus, and rice. Season with salt. Bring to a boil, reduce heat, and simmer 30 minutes, until vegetables and rice are tender. Stir spinach and heavy cream into the soup mixture, and continue cooking about 5 minutes before serving.
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Celiac.com 05/29/2021 - Spring means fresh asparagus, and that's a wonderful thing for asparagus lovers. But if you're tired of serving grilled, or roasted, or blanched asparagus, and you're looking for a new way to savor the rich flavor of spring asparagus, then it's time to treat yourself to this sumptuous creamy asparagus soup. It's like a deep, harmonious communion on the nature of spring, and of asparagus. Enjoy! Ingredients 1 pound fresh asparagus, trimmed and cut into 1 inch pieces ½ cup chopped onion 1¾ cups chicken broth 2 tablespoons butter 2 tablespoons potato starch 1 teaspoon salt 1 pinch ground black pepper 1 cup half and half or whole milk ½ cup sour cream 1 teaspoon fresh lemon juice Directions In a large saucepan, combine asparagus, chopped onion, and ½ cup chicken broth. Cover, and bring to a boil over high heat. Reduce heat, and simmer uncovered until asparagus is tender, about 12 minutes. Process the mixture in a blender to puree the vegetables. Set aside. In the same saucepan, melt the butter over medium-low heat. Stir in the potato starch, salt, and pepper. Cook, stirring constantly for 2 minutes. Whisk in the remaining chicken broth, and increase the heat to medium. Cook, stirring constantly until the mixture boils. Stir in the asparagus puree and the milk. Put the sour cream in a small bowl, and stir in a ladleful of the hot soup. Add the sour cream mixture and the lemon juice to the soup. Stir while heating the soup to serving temperature, but do not boil. Serve immediately.
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Celiac.com 05/15/2021 - Spring is bursting with fresh vegetables, and this dish will help to step up the celebration. Basted in a sauce of lemon juice, olive oil, garlic, and spices, these grilled mushrooms make an excellent side for any number of meat dishes. They also go great as part of a grilled vegetable feast. Feel free to get creative. Ingredients: ¼ cup lemon juice 3 tablespoons minced fresh parsley 2 tablespoons olive oil 3 garlic cloves, minced Ground black pepper to taste 1 pound large fresh whole mushrooms, cleaned Directions: Make the dressing in advance by whisking together first 5 ingredients. Toss mushrooms in a bowl with 2 tablespoons of dressing. Grill mushrooms, covered, over medium-high heat until tender, 5-7 minutes per side. Toss with remaining dressing before serving.
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Celiac.com 04/13/2021 - If you're looking for a nutritious delicious salad that's perfect perfect for early spring, this sugar snap pea salad is the perfect way to celebrate spring. Serve it with your favorite grilled fish and lime wedges for a deliciously light, and nutritious spring meal. Ingredients: 12 ounces sugar snap peas (4 cups), washed, w/ strings removed 1 tablespoon fresh lime juice 1 teaspoon grated fresh ginger 2 tablespoons olive oil 1 tablespoon minced spearmint kosher salt and black pepper 1 small red onion, thinly sliced 1 tablespoon sesame seeds, toasted (optional) Directions: This salad is delicious raw. To make it that way, skip the blanching. Sauté the snap peas and onion in a pan with a tablespoon of olive oil at medium-high heat for about 1 minute or so, until lightly blanched. Remove the pan from the heat, and pour peas and oil into a glass bowl, and chill in the refrigerator until cool. When the peas and onions are cool, add lime juice, ginger, spearmint, and ¼ teaspoon each salt and pepper, along with sesame seeds, as desired, and toss lightly, until coated.
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Celiac.com 04/06/2010 - Spring has officially sprung. The long spring day's pave the way for beautiful spring flowers, gorgeous weather, spring cleaning, and spring BBQ's! BBQ's are just as much fun for gluten-free diets as they are for everyone else. We can still enjoy grilling our food on the barbie, and washing it down with a cold one. Although there are some things you will want to know about gluten-free BBQing before you get too excited. Gluten-Free BBQ: If you use your BBQ grill for grilling gluten buns and gluten marinated meats, you will want to consider buying a new BBQ grill and dedicating it to your gluten-free foods only. However, if you share a grill with gluten containing foods and a dedicated BBQ grill is not an option, you will need to clean your grill thoroughly before each use and grill your gluten-free food before the grill is contaminated with gluten buns, meats, sauce drippings, etc. If you are a guest at a BBQ, and grilling your food on a clean grill first is not an option, or if you aren't sure if the grill is really clean, you might want to try using aluminum foil as a buffer between your food and the grill. Grilling your food on clean aluminum foil will keep the grill from contaminating your food. You will also want to make sure your food is not touched by any of the grill utensils that have touched gluten. *Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels carefully. Manufacturers can change product formulations, and ingredients without notice. If you have doubt, do not buy or use a product before contacting the manufacturer for absolute verification that the product is definitely gluten-free. If you don't have time to make your own marinade, there are gluten-free marinade options available. If you do make your own BBQ sauce, be sure to use gluten-free ingredients. Here are some gluten-free sauces and ingredients to help you on your way. Pre-Made Gluten-Free Condiments, BBQ sauce and Marinades *Tip: Not all spices are created equal. While most spices are naturally gluten-free, many spices have gluten added as a filler ingredient. Make sure your spices are gluten-free and check with the manufacturer if you have any doubts. Gluten Free Finger Foods: No BBQ is satisfying without finger foods. Make sure to bring your own finger foods to a BBQ & it's always good to bring extra to share. Whenever I have taken gluten-free snacks to a party, my gluten-free snacks get eaten up before any of the other snacks. Whether it is the novelty of the gluten-free snacks, I don't know. So if you want to enjoy the snacks you bring-bring extra because everyone seems to love gluten-free snacks. There are many salty snacking options, but don't forget that healthy choices like celery and carrot sticks are naturally gluten-free, and they make a wonderful finger food. Gluten Free Chips & Snacks Vegan Gluten-Free Garlic Hummus Dip Ingredients: 1 can (16 ounces) gluten free chick peas or garbanzo beans¼ liquid from the can 3 tablespoons fresh squeezed lemon juice 1 ½ tablespoons tahini 5cloves garlic, crushed ½ teaspoon Himalayan salt 2 tablespoons extra virgin olive oil SERVES 5 -10 Preparation: Drain chickpeas and reserve 1/4 of a cup of the liquid. Place all ingredients in a blender and blend on low until smooth. This is a basic recipe, but you can add your favorite spices to make whatever variation strikes your fancy. Gluten-Free Alcohol: What BBQ is complete without a cold beer or blended margarita to wash down all the yummy grub? While beer is typically made with wheat or barley and is therefore not gluten-free, in these modern times, we have more options than our celiac/gluten intolerant relatives ever dreamed of. Today, we can find beer brewed with rice, sorghum, millet and other gluten-free grains. Sampling gluten-free beers before a BBQ or event will allow you to decide which beers you like so you know what to bring to the BBQ. I have included links below to gluten-free beers world-wide, though many of the following beers can be found at your local grocery store. (Please note, not all beers on the following list are certified gluten-free. Some are from a dedicated facility, but all are gluten-free). Gluten-Free Beers New Grist Redbridge Green's Hambleton Ales O'Brien Certified Gluten-Free Beers Billabong Brewing St. Peter's Gluten-Free Dedicated Breweries Schnitzer Bräu Bard's Distilled Alcohol: It is a bit easier to accommodate gluten sensitivities with mixed drinks, as all distilled alcohol is naturally gluten-free. However, most drink mixers contain gluten. For a list of gluten-free alcohol and gluten-free mixers go here: Distilled Alcohol and Spirits And for those of us looking for non-alcoholic gluten-free beverages, there are many wonderful gluten-free, non-alcoholic drinks on the market. Although, I always feel more confident making my own gluten-free beverages whenever possible. The following is a recipe for agave sweetened lemonade-perfect for a hot day! Gluten-Free Lemonade With Agave Ingredients: 1/2 cup agave nectar syrup 1 cup water 10 leaves lemon verbena, slightly crushed in a mortar pestle 8 large lemons (organic if possible) enough water to suit your taste buds *Tip: If you are looking for a kick, you can also use this as a mixer for alcoholic beverages. Preparation: To create the simple syrup, combine the agave and water to boil in a small saucepan When the mixture has come to a boil, add the lemon verbena leaves Turn off the heat and let the syrup sit on the stove top for half an hour Refrigerate until cool Making the lemonade: Juice the lemons as much as possible Add the lemon verbena syrup to the lemon juice Add water, in small batches, until the lemonade tastes the way you like to drink it Serve over ice and garnish with a leaf of lemon verbena Serves 4 Gluten-Free Quick Check: Use a gluten-free dedicated BBQ whenever possible Keep all gluten-free food separate from gluten containing food Make sure your spices, dips and drinks are all gluten-free Check all labels Contact manufacturers whenever necessary Keep your hands clean Enjoy!
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Celiac.com 06/16/2020 - If you're looking for a nutritious, delicious dish to help you break out of your lunchtime food doldrums, look no further. This glorious gluten-free soup is a fresh, rich but light take on the flavors of spring. Ingredients: 2 medium leeks, trimmed 3 garlic cloves, peeled 1 bunch spring onions 1 medium potato, peeled and sliced 6 mint leaves 1½ cups watercress 1½ cups baby spinach leaves 3 tablespoon crème fraîche juice of ½ lemon salt pepper Directions: Over medium-low heat, sweat down the leek whites, garlic and spring onion whites in 1 Tablespoon of olive oil. Add a pinch of salt and cook until soft and translucent, but not colored (about 6 - 8 minutes). Slice the potato, then add to the pan, and top with about two cups of water to cover the vegetables. Simmer for 30 minutes. Take the pan off the heat, then stir in the spring onion greens, mint, spinach leaves, and watercress. Use an immersion blender, or transfer the pan contents to a regular blender. For immersion blender, blend slowly and carefully directly in the pot, slowly increasing speed until well blended, about 1 minute. If using regular blender, blend in small batches, and cover top with a towel or other shield. Use caution and slowly blend small amounts at a time, increase to its highest speed until blended. Add the crème fraîche, season with salt and pepper and add lemon juice. Note: Blend in a little additional water to achieve your desired consistency, if too thick. Serve hot or, if serving chilled, cool down rapidly to preserve the lovely bright green color.
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Gluten-Free Fresh Asparagus Patties
Scott Adams posted an article in Snacks & Appetizers (Gluten-Free Recipes)
Celiac.com 06/10/2020 - Asparagus is in season at the moment, so now is a perfect time to try out this delightful asparagus recipe. These patties are a blend of fresh asparagus, eggs, gluten-free bread crumbs, and some seasoning. They are simple to prepare, easy to cook, and they make great appetizers, or even a nice side dish for a summer salad. The original recipe comes to us from Chef John, over at the Food Wishes blog. You'll need some good gluten-free bread crumbs for this recipe to work best, so save some of your stale favorite gluten-free bread, or use one of the commercially available brands. You can find the printed version of Chef John's original, non-gluten-free recipe over at Allrecipes.com. Ingredients: 2 large eggs 1 pound fresh asparagus spears, trimmed 1 ounce Pecorino Romano cheese ⅓ cup plain dried gluten-free bread crumbs, or panko 1 pinch cayenne pepper, or to taste 1 tablespoon olive oil, or as needed salt and freshly ground black pepper to taste Directions: Heat a pot of well-salted water to a boil. Trim woody bottom parts from the asparagus stalks. Cut asparagus in half, as necessary, to fit your pot. Place asparagus in the boiling water. Boil about 2 to 3 minutes, until slightly tender. Use a slotted spoon to transfer asparagus to a bowl of very cold water. Let asparagus cool completely. Grate Pecorino Romano cheese finely using a rasp grater. Drain asparagus well and slice into very small pieces. Place in a bowl; season with salt and pepper. Add cayenne pepper, grated Pecorino Romano cheese, and gluten-free bread crumbs. Mix in 1 egg to start. Add the second egg and continue mixing until well combined. Heat olive oil in a skillet over medium heat. Scoop some of the asparagus mixture into the hot oil; flatten with a fork. Cook until bottom is browned, about 4 minutes. Flip over and brown the other side, about 4 minutes more. Chef John's written instructions invites you to "Garnish with lemon aioli...simply mayonnaise spiked with raw garlic, lemon juice, and a pinch of cayenne...and fresh lemon zest."-
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Lucky Foods Original Gluten-Free Spring Rolls
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Celiac.com 12/15/2017 - Something I definitely miss since going gluten-free are spring rolls. Rarely can I find a good gluten-free spring roll. I was definitely feeling lucky when I recently tried Original Gluten-Free Spring Rolls by Lucky Foods. The rolls are super easy to prepare—mine were ready in around 10 minutes at 375F in a toaster oven. The rolls far exceeded my expectations, and were crispy and delicious. They are an outstanding cross-over product, and you would never know that they are gluten-free. The dipping sauce that came with them is also fantastic, and the rolls are vegan as well. If you miss spring rolls and want to feel lucky, I highly recommend that you try Lucky Foods Original Gluten-Free Spring Rolls! Visit their site for more info.- 1 comment
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Celiac.com 04/27/2019 - If you're looking for a delicious way to serve spring vegetables, look no further than this delightfully delicious French-style soup. It's French, so of course it contains butter and cream. It also contains rice, and loads of spring vegetables, including fresh spinach, leeks, carrots, potatoes, and asparagus to deliver a tasty soup that's sure to disappear and leave hungry eaters smiling. Ingredients: ¼ cup butter 1 pound leeks, chopped ½ pound fresh spinach 1 onion, chopped 3 large potatoes, chopped 2 large carrots, chopped 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces 2 quarts water ⅓ cup uncooked long-grain white rice 4 teaspoons salt 1 cup heavy cream Directions: Melt the butter in a large pot over medium heat. Stir in the leeks and onion, and cook until tender. Pour water into the pot. Mix in potatoes, carrots, asparagus, and rice, add salt. Bring to a boil, reduce heat, and simmer 30 minutes, until vegetables and rice are tender. Stir spinach and heavy cream into the soup mixture, and continue cooking about 5 minutes before serving with toasted gluten-free bread and a spring salad for a memorable meal.
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