Search the Community
Showing results for tags 'stew'.
Found 4 results
Celiac.com 01/05/2019 - A good lentil soup or stew recipe can be a potent weapon in your cooking arsenal. Easy to make, delicious, and perfectly hearty for a chilly day, this lentil recipe marries green or brown lentils with onions, celery, potatoes and tomatoes with coriander, cumin and turmeric to make a delicious stew that is sure to please. Alone or over rice, this lentil stew will have them coming back for more. Ingredients: 1½ cups dried green or brown lentils 1 large rib celery 1 medium carrot 1 medium yellow onion 1 large russet potato 1 can whole tomatoes with juice (28-ounces) 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon ground turmeric Dash of ground cayenne pepper 2½ cups water Kosher salt Freshly ground black pepper 6 stems parsley 1 lime, for serving Directions: Place the dry lentils in a bowl and cover with water; let sit while you prep and start to cook the vegetables. Clean and peel the carrot, and slice. Dice the celery into bite-sized chunks. Dice the onion into bite-sized chunks. Peel and cut the potato into bite-size chunks. Pour the can of tomatoes with juice into a bowl. Coarsely chop tomatoes in the bowl. Heat the oil in a large pot over medium-high heat. Once the oil shimmers, stir in the zucchini, if using, the celery, carrot, onion and potato. Cook for about 5 minutes, stirring occasionally, until the onion is soft. Drain the lentils, then add to the pot, along with the ground spices. Pour in the tomatoes and juice, and the 2½ cups of water, along with 1 teaspoon each of salt and pepper. Bring the mixture to a boil, cover and cook for 5 minutes. While the stew cooks, finely chop the parsley leaves. Cut the lime into wedges. Lower the heat to medium-low, cook for 10 to 15 minutes, stirring a few times, until all the vegetables are tender, but firm. Taste, and add salt and pepper, as desired. Spoon into bowls, garnish with parsley and serve hot, with lime wedges.
Celiac.com 12/27/2018 - Winter is stew season, and this delicious stew of chicken and gluten-free Polska kielbasa sausage (Polish sausage) is just the dish to fill your stomach and warm your soul. It’s easy to throw together, and highly versatile. Substitute vegetables as you like. The result is sure to please. Ingredients: 8 ounces cooked gluten-free Polska kielbasa (Polish sausage), cut into ½-inch slices 1½ cup chicken, cooked and chopped 1 large onion, chopped 1 large carrot, sliced 1 stalk celery, sliced celery 3 cloves garlic, minced 1 tablespoon olive oil 1 quart or liter of chicken broth 2 cups cubed potatoes, parsnips, butternut squash and/or sweet potatoes 1 14½-ounce can diced tomatoes 1 8-ounce can tomato sauce 1 tablespoon dried Italian seasoning ½ teaspoon onion powder ½ teaspoon ground black pepper ¼ cup fresh Italian parsley, chopped Directions: In a large stock pot, sauté onion, carrot, celery and garlic in oil over medium heat until onion is tender. Add chicken broth, potatoes, undrained tomatoes, tomato sauce, Italian seasoning, onion powder, and pepper. Bring to boil, then lower the heat. Cover and simmer for about 30 minutes or until vegetables are tender, stirring occasionally. Stir in chicken, Polska kielbasa, and parsley; simmer, covered, about 5 minutes or until hot. Serve in bowls with your favorite gluten-free bread, or over rice for an extra-hearty meal.
Jefferson Adams posted an article in Gluten-Free CookingCeliac.com 09/07/2018 - For the first time in one place, here are Celiac.com’s most popular recipes for gluten-free dinner entrees. These recipes have been enjoyed by hundreds of thousands of readers and have anchored more than a few gluten-free dinner tables. They are sure to please even the most hungry gluten-free eaters. Celiac.com’s Twenty Most Popular Gluten-Free Dinner Recipes are: Really Good Gluten-free Beef Stew Recipe Really Good Gluten-Free Chinese-style Fried Rice Recipe Easy Gluten-free Meatloaf Recipe Gluten-free Lobster Mac and Cheese with Truffle Oil Recipe Basic Gluten-Free Cheese Risotto Recipe Easy Gluten-Free Slow Cook Pot Roast Recipe Really Good Gluten-free Shepherd's Pie Recipe Really Good Gluten-Free Chicken Marsala Recipe Really Good Gluten-free Lasagna Recipe Gluten-free Italian-style Meatballs Recipe Gluten-Free Potato Salad Recipe Easy Gluten-Free Ground Beef Tacos Recipe Classic Gluten-Free Mexican-Style Rice Recipe Gluten-Free Chinese-style Lemon Chicken Recipe Celiac.com's Best Ever Gluten-free Thanksgiving Recipe Gluten-Free Corned Beef Recipe Gluten-Free Irish Soda Bread Recipe Easy Gluten-Free Bacon and Cheese Cornbread Recipe Gluten-Free Chicken Vegetable Curry Recipe Easy Gluten-Free Oven-baked Salmon Recipe
Celiac.com 09/02/2017 - This light, yet hearty eggplant chickpea stew is a tasty way to a heart-healthy meal. It goes great over rice. Ingredients: 2 large eggplants (about 1½ pounds each) 2 large onions, thinly sliced 1½ cups dried chickpeas, rinsed and soaked overnight and drained 1 28-ounce can tomatoes, drained and coarsely chopped 1 ounce dried Porcini mushrooms, re-hydrated 3 teaspoons dried oregano, crumbled 1 bay leaf 3 cups hot water 3 tablespoons extra virgin olive oil, divided 6 cloves garlic, minced 1 small (1-inch) cinnamon stick 1 teaspoon salt 1 teaspoon freshly ground pepper ⅓ cup finely chopped fresh parsley Directions: Heat oven to 400 degrees Fahrenheit. Soak dried mushrooms in a bowl of hot water for 30 minutes. Strain liquid through a sieve lined with a paper towel and set aside. Chop the mushrooms finely. Cut eggplants in half lengthwise. Brush the cut sides liberally with 2 tablespoons oil. Place on a rimmed baking sheet, cut-side down, and roast until tender, about 25 minutes. Let stand until cool enough to handle. Cut into 1-inch cubes and transfer to a 4-quart (or larger) slow cooker. Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add onions and cook, stirring frequently, until softened, 3 to 6 minutes. Add garlic, oregano, cinnamon stick, salt, pepper, bay leaf and the chopped mushrooms. Cook and stir for 1 minute. Add the chickpeas and the liquid reserved from the mushrooms. Bring to a boil and cook, stirring occasionally, for about 5 minutes. Transfer to the slow cooker and stir to combine with the eggplant. Cover and cook until the chickpeas are very tender, about 4 hours on High or 7 to 8 hours on Low heat. Remove cinnamon stick and bay leaf. Stir in tomatoes and parsley. Serve over rice as a standalone meal or as a side.