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Showing results for tags 'stuffed'.
Found 21 results
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Gluten-Free Picadillo Stuffed Poblano Peppers
Jefferson Adams posted an article in Mexican & Spanish
Celiac.com 04/23/2024 - Picadillo is a Mexican-style hearty beef mixture that is easy to make, and sure to please most eaters. Picadillo is loaded with potatoes, carrots, and a roasted tomato-jalapeño sauce. You can serve it up in a number of ways, but stuffing it into some roasted Poblanos is our favorite way to go. The peppers also look gorgeous when laid out for presentation. Enjoy! Ingredients: 1 lb. ground beef 1 potato 1 carrot ¼ medium onion 2 garlic cloves 2 teaspoons chili powder (optional) 1 teaspoon cumin 1 teaspoon salt (plus more to taste) freshly cracked black pepper 1 cup stock (or water) For the tomato-jalapeno mixture: 5-6 plum tomatoes ½ medium onion 1 jalapeño (or more fas desired) 2 garlic cloves For serving: 6-8 Poblano chili peppers cheese - Queso Fresco freshly chopped cilantro squeeze of lime Directions: Rinse the tomatoes and cut out the stems, then roast them in a 400F oven for 20-30 minutes. Dice potatoes and carrots into bite size cubes, and set aside. Finely chop ¼ onion and sauté it in some olive oil over medium heat. Once the onion has softened you can add 2 minced garlic cloves and sauté briefly. Add 1 lb. ground beef and 1 teaspoon salt. Cook over medium heat until the ground beef is browned, stirring regularly. Drain off any fat, as desired. Add the potato and carrot to the pan. Let them sauté briefly as you gather the additional ingredients. Build the Tomato-Jalapeno mixture by adding the roasted tomatoes to a blender or food processor along with ½ onion, 2 garlic cloves and 1 or more jalapeños, as desired. Combine well and add this Tomato-Jalapeno mixture to the beef along with 1 teaspoon cumin, some freshly cracked black pepper, and 1 cup of stock (or water). Add 2 teaspoons of pure chili powder, as desired. Combine well and simmer covered over medium-low heat for 20-25 minutes, or until the potatoes are cooked all the way through. Be sure to take a final taste for seasoning as salt can make a big difference in this dish. Add salt and a pinch of cumin as desired. Once the beef starts its final simmer you can start working on the Poblanos. Cut the Poblanos in half lengthwise and remove the seeds. For a fancier version you can carve out the top third of the Poblano so that it has raised edges, boat style, and then remove the seeds. Place the Poblanos on a baking sheet and roast them in the oven (400F) for 20 minutes or so. Once the Poblanos are roasted you can fill them with the Picadillo beef mixture. Serve hot or warm as needed. Top with your choice of garnish, including Queso Fresco, finely chopped cilantro, and a squeeze of lime. Store leftover Picadillo in the fridge where it will keep for a few days. -
Celiac.com 09/07/2023 - Like stuffed peppers, stuffed zucchini is a tasty, easy-to-make dish. This recipe for stuffed zucchini is a wonderful marriage of sausage filling, tomato sauce, and cheese. It's a great way to get more vegetables into the diet, and it's delicious. Serve with toasted gluten-free garlic bread and a salad for a satisfying summer meal. Ingredients: 3 medium zucchini 1 pound Italian style pork sausage 1 cup dry gluten-free bread crumbs or gluten-free panko ½ cup grated Parmesan cheese 1½ tablespoons Italian seasoning 1 clove garlic, minced 1 (32 ounce) jar spaghetti sauce ½ cup shredded mozzarella cheese Directions: Heat the oven to 350 degrees F (175 degrees C). Trim stems from zucchini and slice lengthwise. Scoop out seeds and place them in a large bowl. Add sausage, bread crumbs, Parmesan cheese, and garlic. Add salt, pepper and Italian seasoning, and mix to combine. Stuff sausage mixture into the squash, and arrange in a 9x13-inch baking pan. Pour spaghetti sauce over the top and cover with aluminum foil. Bake in 350 F oven until sausage is browned and cooked through, about 45 minutes. Remove foil and sprinkle with mozzarella cheese; continue to cook until cheese is melted and bubbling, about 15 minutes. Serve hot with gluten-free garlic bread and salad. -
Celiac.com 12/23/2020 - No, this soup is not actually stuffed with rainbows, but if you love the taste of stuffed bell peppers, then you'll love this splashy bell pepper soup that uses the colors of fall to deliver great gluten-free soup version of this classic American dish. Ingredients: 1 cup uncooked long grain white rice + 2 cups water 2 cups water 2 cups beef broth 1 10-ounce can tomato sauce 1 pound lean ground beef ¼ pound hot Italian pork sausage, casing removed 3 cups chopped red, yellow, orange and green peppers 1/2 large onion, diced. 1 cup finely grated Parmigiano-Reggiano cheese, plus more for topping 1 (10 ounce) can diced tomatoes ¼ cup chopped fresh Italian parsley 4 cloves garlic, minced 2 teaspoons salt 1 teaspoon freshly ground black pepper 1 pinch ground cayenne pepper 1 tablespoon balsamic vinegar 1 tablespoon packed brown sugar ¼ teaspoon crushed red pepper flakes Chopped fresh parsley, optional Directions: Cook rice according to instructions. In a Dutch oven or stock pot over medium heat, add one tablespoon cooking oil. Add diced onions and cook until soft, about 2 minutes. Stir in beef and pork, and cook until no longer pink, breaking until crumbled. Drain away excess fat from pot. Stir all remaining ingredients, except parsley and cheese; bring to a boil. Reduce heat; simmer, uncovered, until peppers are tender, about 20-30 minutes. Add cooked rice; simmer, uncovered, 5 minutes longer. Stir in Parmesan. Top with chopped fresh parsley and grated parmesan cheese, as desired, and serve. -
Gluten-Free Chicken Enchilada-Stuffed Spaghetti Squash
Scott Adams posted an article in American & British
Celiac.com 12/26/2020 - If you're craving enchiladas, but not the hassle or the calories, then this easy, nutritious marriage of chicken, beans, corn, enchilada sauce, and yummy spaghetti squash, is the way to go. A cinch to make, especially if you have some leftover chicken on hand. Be sure to use a gluten-free enchilada sauce, such as Hatch brand. It's a quick, lower calorie way to enjoy enchiladas on a cold night. Ingredients: 2 each 8-ounce boneless, skinless chicken breasts 1½ cups chicken broth 1 2½-to-3-pound spaghetti squash (about 2 pounds), halved lengthwise and seeded 1¼ cups gluten-free red enchilada sauce (Hatch or similar), divided 1 medium zucchini, diced ½ cup frozen or canned corn ½ cup canned black beans 1 cup shredded pepper Jack cheese 1½ teaspoons salt ½ teaspoon ground black pepper Directions: Position racks in upper and lower thirds of oven. Heat oven to 450F. Salt the chicken, and place into a medium saucepan, add chicken broth to cover and bring to a boil. Cover, reduce heat, and gently simmer until cooked through. Transfer the chicken to a clean cutting board and shred with 2 forks. Transfer to a large bowl. Meanwhile, place squash cut-side down in a microwave-safe dish and add 2 tablespoons chicken broth. Microwave, uncovered, on High until the flesh is tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400F oven until the squash is tender, 40 to 50 minutes.) Use a fork to scrape the squash from the shells into the large bowl. Place the shells on a broiler-safe pan. Stir 1 cup enchilada sauce, zucchini, corn, beans, ½ teaspoon pepper and ½ teaspoon salt into the squash and chicken. Divide the mixture between the shells; top with the remaining ¼ cup enchilada sauce and cheese. Bake at 450 F on the lower rack for 10 minutes. Move to the upper rack, and broil on high for about 2 minutes, until the cheese starts to bubble and turn brown. To serve, cut each shell in half. -
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Celiac.com 12/23/2014 - I confess to being a bit picky about cabbage. I like it, but I tend to be a bit finicky about how it is prepared. When I saw these at a party recently, I was reluctant to give them a try. Once I did, I realized I had been totally wrong. They were delicious, and they disappeared quickly, as people realized how good they were. This recipe delivers about 8 tasty cabbage rolls, so scale accordingly. Ingredients: ¼ cup chicken broth ¼ cup uncooked white rice 8 Savoy cabbage leaves 1 pound lean ground beef ¼ cup chopped onion 2 cloves garlic, minced 1 egg, slightly beaten 1 teaspoon salt ¼ teaspoon ground black pepper 1¼ cups creamy tomato soup (See recipe here) Directions: In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Bring a large, wide saucepan of lightly salted water to a boil. Add cabbage leaves and cook for 2 to 4 minutes or until softened; drain. In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly. Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string. In a large skillet over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often. -
Celiac.com 10/14/2017 - Filled with nuts and cranberries, these easy to cook baked apples are slow-cooker magic. Top them with sea salt caramel sauce and vanilla ice cream, and you’ve got the makings for a memorable treat. Ingredients: 4 tart baking apples, such as Granny Smith, medium sized ⅓ cup dried cranberries, chopped ⅓ cup finely chopped walnuts or pecans ⅓ cup packed brown sugar 1 cup apple cider 1 teaspoon lemon zest 2 tablespoons lemon juice 3 inches of stick cinnamon 1 tablespoon butter, cut into four pieces ⅓ cup packed brown sugar ¼ cup whipping cream ¼ cup butter 1 tablespoon light-color corn syrup 1 teaspoon vanilla ½ teaspoon coarse sea salt Vanilla ice cream, as desired Directions: Core apples, and peel the very top away from each apple. Arrange the apples, top side up, in a slow cooker. In a medium bowl, combine cranberries, walnuts and brown sugar. Spoon mixture into centers of apples, patting in with a knife or narrow metal spatula. Combine apple cider, lemon zest and lemon juice and pour around apples in cooker. Add stick cinnamon to liquid. Top each apple with a piece of butter. Cover and cook on low-heat setting for 5 hours. Sauce Directions: In a heavy small saucepan, bring the ⅓ cup brown sugar, whipping cream, butter and corn syrup to a light boil over medium-high heat, whisking occasionally; reduce heat to medium. Boil gently, uncovered, for 2 minutes more. Remove from heat. Stir in vanilla and sea salt. Cool to room temperature before serving. Transfer warm apples to dessert dishes. Top each apple with a bit of the cooking liquid. Serve with sea salt-caramel sauce and ice cream, as desired. -
Stuffed Chicken Breasts with Oatmeal and Amaranth (Gluten-Free)
Jefferson Adams posted an article in French
Celiac.com 04/19/2017 - Love Chicken Corden Bleu, but can't find a great gluten-free version? This recipe uses oatmeal and amaranth to create a lovely breading for chicken breasts stuffed with ham and cheese. They are low calorie, reasonably healthy, and certainly delicious. Ingredients: 4 skinless, boneless chicken breast halves 6 slices Swiss cheese 4 slices cooked ham 1 egg 1 egg white 2 tablespoons oat flour, for dredging ⅓ cup gluten-free oats, lightly ground ⅓ cup amaranth ¼ teaspoon parsley flakes (crushed) ¼ teaspoon garlic powder ¼ teaspoon onion powder ¼ teaspoon sugar ¼ teaspoon oregano ½ teaspoon Italian seasoning, crushed ½ teaspoon ground black pepper (divided) ½ teaspoon salt (divided) butter, to coat pan Directions: Heat oven to 350 degrees F (175 degrees C). Lightly coat baking dish with butter. Pound chicken breasts to about ¼ inch thickness. Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Season oat flour with a dash of salt & pepper in one bowl. Beat egg and egg white in another bowl. In a mixing bowl, combine salt, pepper, ground oatmeal, amaranth, sugar, other spices. Maintaining the roll form, carefully dredge the chicken roll-up through the oat flour, egg mixture and crumbs coating. Place in baking dish, and bake for 20-25 minutes, or until crispy and cooked through. Remove from oven, and place ½ cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and allow to cool slightly, until cool enough to touch, but still warm. Cut rolls into pinwheels and serve. -
Paleo Mexican Stuffed Zucchini Boats (Gluten-Free)
Tina Turbin posted an article in Mexican & Spanish
Celiac.com 06/07/2016 - Where are all my Mexican food lovers? This one is especially for you. These Mexican stuffed zucchini boats are a perfect gluten-free party dish. You can cut them up into smaller pieces and serve them as a tray snack that is nutritious and protein packed. I don't know about you but I love when I go to a party and there are plates of healthy items to snack on. I never feel good filling up on just potato chips and veggie sticks. Junk food makes you feel pretty junky. I really enjoy hosting get togethers at my house. Since I am a mom of three "kids" and am a grandmother as well, I tend to have a full house and like to make healthy gluten-free and sugar-free snacks and meals for my friends and family. No matter how old your kids get, they still always love coming over for a homemade meal. My youngest son is a mexican food "junkie" and really likes this recipe even though it is grain-free as well. He doesn't mind at all giving up the corn tacos. You can change the heat level to whatever you desire too. As always, my recipes are for you to enjoy and alter for whatever suits your taste and likes. Ingredients: 4 large organic green zucchinis ½ pound ground free-range turkey, chicken or grass-fed beef 4 slices Canadian bacon ½ small white onion, chopped fine ½ cup Salsa Verde (no preservatives) 1-1/4 cup chopped cilantro 3 tablespoons coconut oil or olive oil 1-2 tablespoons chili powder 1 tablespoon tabasco sauce (or to taste) 1 teaspoon salt or to taste 1 teaspoon pepper or to taste Optional: Grass-fed cheese Directions: 1. Preheat the oven to 400F. 2. Cut each zucchini lengthwise down the middle, to make 2 halves from each. 3. Take an apple corer and remove the inside, but be careful not to cut into the dark green. Leave about â…› inch on sides and bottom. This will be your "boat". 4. Take the zucchini pulp and chop semi fine. 5. Heat 1 tablespoon oil on medium until hot. 6. Add the onion and cook until semi-glossy then add the zucchini pulp and saute for 1 minute. You may add some tabasco at this point if you like spicy or hot. 7. Transfer to a deep bowl. 8. Add 1 tablespoon of oil to the same pan and heat oil on medium. 9. Add ground meat and cook until done. 10. Add to bowl with onions and zucchini. 11. Drain all but 1 tablespoon of the juices and oils and sauté Canadian bacon in same pan until slightly browned. 12. Remove bacon to cutting board - slice into small slices. 13. Add to same bowl. 14. Add Salsa Verde, cilantro, chili powder, Tabasco and salt and pepper to taste. 15. You may add shredded cheese at this point if you desire. 16. Mix all ingredients. 17. Stuff the boats with the mixture and pile them nice and high, then stack them close to one another in a baking dish so they stand upright. 18. Cover with tin foil. 19. Bake for 30 minutes. 20. Remove and let sit still while covered for 5 minutes. 21. If you have extra meat mixture, you may heat the leftover meat as well in the oven. 22. You may serve a little extra protein on the side of each boat with a garnish of cilantro and a touch of hot sauce. 23. Enjoy! -
While a succulent roasted pork loin often conjures memories of a warm and festive holiday meal, the citrus in this dish is refreshing and brings together any meal throughout the year. I love pairing zesty citrus with a savory cut of meat. The combination of the rind on the lemon slices and the salty prosciutto is truly vibrant. Great for 4-6 guests, you can easily put your own spin on the dish by substituting vegetables. Cherry tomatoes, zucchini and eggplant would also be great; it’s the bold flavor exuded by a roasted vegetable that make it a great side to the pork. Ingredients: 1 3-pound boneless pork loin 5 ounces thin prosciutto slices, about 10 1 medium lemon, sliced very thinly 1 pound asparagus, trimmed 1 red bell pepper, julienned 1 orange bell pepper, julienned ¼ cup chopped chives ¼ cup chopped tarragon 1 cup Pinot Grigio ¼ cup olive oil 1 ½ teaspoons dried oregano 2 teaspoons salt, divided 4 teaspoons pepper, divided 1 ½ tablespoons butter 1 tablespoon cornstarch 1 tablespoon water 2 tablespoons fresh lemon juice, divided Kitchen twine Directions: Preheat oven to 450° F Align pork with fat side down with one cut side facing you. With a knife, cut ½ inch along the side of the pork about 1 inch along the underside. Continue cutting in ½ -nch intervals until loin unrolls like a carpet. Arrange prosciutto and lemon slices. Sprinkle with chives and tarragon. Turn pork so that a short side is facing you. Roll tightly, keeping prosciutto and lemon within the lion and tie seam-side down with twine at 1-inch intervals. Sprinkle with half your salt and pepper. Place loin in a roasting pan and roast at 450° F for 15 minutes. Reduce temperature to 325° F and continue to roast about 1 hour, or until a thermometer reads 150° F when inserted into the center of the loin. In the meantime, arrange asparagus and peppers in a baking dish. Toss with olive oil, oregano and the remaining salt and pepper. Remove cooked pork from over and place on cutting board to rest. Replace with asparagus and peppers and roast 12-15 minutes. Top roasted vegetables with 1 tablespoon lemon juice. Place roasting pan over burners and heat wine, chicken broth, and butter to a boil, scraping up any bits from the pork. Reduce to half and add cornstarch mixed with water until sauce thickens. Strain and served alongside ½-inch slices of pork drizzled in remaining lemon juice.
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Slow Cook Peppers Stuffed with Sausage, Potato and Onion (Gluten-Free)
Jefferson Adams posted an article in Italian
Celiac.com 03/15/2016 - This recipe stuffs potato and savory Italian sausage into fresh bell peppers, and serves them in a bed of crushed tomatoes. The result is a cascade of flavors that are unleashed with each delightful bite. Ingredients: 1 pound sweet, gluten-free Italian sausage 1 can crushed tomatoes 1 teaspoon dried oregano 4 large red bell peppers 1 small onion 1 small potato 1 cup fresh Italian flat-leaf parsley ¼ teaspoon crushed red pepper (optional) Kosher salt and pepper Directions: In a 5- to 6-qt slow cooker, combine the crushed tomatoes, oregano, and ¼ tsp each salt and pepper. If the peppers do not sit upright, slice a very thin piece off the bottom. Chop the piece finely and place in a large bowl. Add the onion, potato, parsley and any crushed red pepper to the bowl and toss to combine. Add the sausage, and mix it all together. Use a knife at a slight angle to cut the tops off the peppers. Discard any seeds. Spoon the sausage mixture (about 1 cup each) into the peppers. Arrange the peppers upright in the slow cooker and place the tops over the filling. Cook, covered, until the sausage is cooked through and the peppers are tender, 5 to 6 hours on low or 3 to 4 hours on high. Using two large spoons, transfer the peppers to bowls, letting any extra liquid drain into the sauce. Stir the sauce and serve with the peppers. Tip: I like to prepare the pepper the night before, stick them in the fridge and pop them in the slow-cooker on low heat in the morning, so they’re done when I get home. -
Celiac.com 10/22/2015 - Quinoa is one of those gluten-free grains that are packed with nutrients and fiber. But quinoa on its own can be a bit dull. This recipe features quinoa blended with garlic, onion, cumin, diced tomatoes spinach and beans, and stuffed into red bell peppers and roasted for a flavor-packed gluten-free vegetarian delight. Ingredients: 16 ounces diced tomatoes, drained, with juice reserved 1 cup chicken broth 3/4 cup quinoa 3 red bell peppers, sliced lengthwise 14 ounces canned black beans, rinsed and drained 6 ounces fresh spinach, or more to taste 1 tablespoon olive oil 1 onion, finely chopped 3 cloves minced garlic 1 teaspoon ground cumin 1 teaspoon kosher salt ½ teaspoon ground black pepper ½ carrot, grated ½ cup shredded Mexican cheese blend Directions: Heat oven to 375 degrees F. Arrange bell peppers in greased baking dish. Roast peppers until tender, about 30 minutes. Heat olive oil in a skillet over medium heat. Add onion and stir until soft and clear. Add garlic, cumin, salt, and black pepper to onion; cook and stir about a minute, until fragrant. Add tomatoes, chicken broth, quinoa, and carrot into onion mixture. Cook about 10-12 minutes until quinoa is tender. Stir black beans and spinach into quinoa mixture. Add extra tomato juice if quinoa mixture is too dry. Spoon quinoa mixture into roasted red peppers and top with Mexican cheese blend. Bake in the oven until cheese is melted, about 15 minutes. Serve hot.
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Grilled Stuffed Baby Bell Peppers (Gluten-Free)
Jefferson Adams posted an article in American & British
What's this? I can stuff baby bell peppers and throw them on the grill and call it dinner? Please, tell me more… Yes, this rather obvious shift from traditional stuffed peppers took me by surprise. That said, here's a quick and easy way to enjoy stuffed bell pepper with minimal fuss and without heating up the house. Serve these with rice for a full meal. Red Baby Bell Peppers Ingredients: 10-12 baby red bell peppers 1½ pounds ground pork ¾ cup fresh sweet basil, finely chopped ⅓ cup fresh oregano, finely chopped ⅓ cup fresh thyme, finely chopped 1 sweet onion, minced 1 shallot, minced 3 tablespoons sweet white wine or vermouth Directions: Mix pork and other ingredients in a large bowl. Pack into hollowed red baby bell peppers, skewer and brush with olive oil. Grill, then add salt and baste with lemon juice. -
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Celiac.com 07/02/2013 - This wonderful stuffed mushroom recipe makes a perfect appetizer for that perfect dinner experience! Makes 16 Mushrooms Ingredients: 1/4 cup uncooked quinoa 16 large button mushrooms 2 tablespoons olive oil 2 cloves garlic, minced 2 tablespoons finely chopped pecans 1 cup salsa 1 cup Go Veggie! Vegan Cheddar Cheese Shreds 2 Tbsp. Go Veggie! Vegan Parmesan, plus more for topping 1 teaspoon sea salt 2 Tbsp. finely chopped flat leaf fresh parsley Directions: Preheat the oven to 350 degrees F. Cook quinoa according to package directions. Remove stems from mushrooms and set aside. Place mushrooms on a nonstick baking sheet. Bake for 15 minutes. Meanwhile, chop mushroom stems into small pieces. In a large skillet, heat oil and garlic with chopped mushroom stems over medium heat for 4 minutes or until garlic starts to brown. Add pecans, salsa, Go Veggie Cheddar Cheese Shreds, Go Veggie Parmesan and sea salt; cook for 3 more minutes. Add cooked quinoa and continue to cook, gently stirring for another 3 minutes. Remove from heat; transfer mixture to empty mushroom caps. Top with parsley and bake for 10 minutes. Remove from oven; transfer to a serving plate. Serve warm with additional Parmesan cheese. Enjoy! -
Stuffed Chicken Soup with Ginseng (Gluten-Free)
Jefferson Adams posted an article in Chinese & Asian
Stuffed chicken soup with ginseng, what the Koreans call Sam Gae Tang, is a delicious, fragrant soup that is surprisingly easy to make. In Korea, it is commonly made during the hot summer months, when Koreans like to drink hot soup or stews. The Koreans believe that hot and spicy liquids help the body to regulate itself and stay cooler in the summer heat. I find that it makes a great meal during the cold winter months. The very slight spiciness of the delicious broth leaves me feeling warm, and the sweet, rich chestnuts, rice and chicken leave me feeling satisfied. Ingredients: 1 whole chicken or 2 Cornish hens 2 roots of dried ginseng, washed 8-10 chestnuts, peeled 6-8 red dried dates, rinsed (optional) ½ cup sweet, glutinous rice (Mochigome in Japanese, or Chapsal in Korean), washed and drained 8 cloves garlic, peeled ½ inch piece ginger, peeled and cut in half 2 quarts of water 2 chopped scallions for garnish salt pepper Directions: Remove any innards from the bird(s). Rinse bird(s) inside and out. Trim any visible fat off the bird(s), but be sure to leave any skin needed to cover stuffing in cavity. Stuff the chicken with the sweet rice, chestnuts and garlic. Use toothpicks as needed to help keep the stuffing in the bird(s). In a large soup pot, add stuffed chickens, ginseng roots, dates, and ginger. (I prefer it without the dates, so I leave them out). Pour in enough water to cover bird(s). Bring water to a boil. Reduce heat to a low simmer. Cook about 1.5-2 hours or until the thigh bones come off easily. Don't cook so long that the bird starts to come apart. The bird(s) should stay whole, with the skin on. Skim fat from time to time during cooking. Season with salt and pepper to taste. Sprinkle with scallions to serve. -
Here's a great recipe to wow your guests for any gathering you might have. Gluten-Free and Vegan Ingredients: 2 lb. Button Mushrooms 1 1/2 cups Crushed Gluten-Free Crackers 3 Tbsp. Olive Oil 1 large Vidalia onion, finely chopped 2 tsp. balsamic vinegar 1/4 tsp. Sea salt 1/4 cup fresh basil, finely chopped 1/4 cup dried cherries, finely chopped Directions: Preheat oven to 375 F. Remove stems from mushrooms and chop. Heat oil in a pan over medium heat. Add all ingredients; cook for 5 minutes. Evenly distribute mixture to mushroom caps. Bake for 45 minutes. Serve with fresh marinara sauce. Enjoy. -
Grilled Stuffed Whole Rainbow Trout (Gluten-Free)
Jefferson Adams posted an article in American & British
With summer around the corner, many folks have one eye on the grill, and the other on their fishing gear. Grilled, fresh trout is a one of my favorite summer treats. If you're lucky enough to live in a place where you can catch your own trout, or where you can get fresh, wild-caught trout, then all the better. However, any good, fresh trout is sure to delight. This dish is easy to make, lean, and delicious. It goes well with rice, or with mashed potatoes. Ingredients: 2 whole fresh Rainbow trout, cleaned 3 tablespoons cold butter, 6 slices 1 teaspoon paprika, ground 12 sprigs of fresh Italian parsley 2 cloves garlic, minced 6 slices of lemon, halved Salt and pepper to taste Directions: Season fish with salt, pepper, paprika and rub with garlic. Place butter slices and lemon slices and parsley into the fish. Tie with butcher's twine. For each fish, take a square of aluminum foil and fold the edges to form a 1/2-inch ridge to hold any butter that may leak from the fish. Coat foil with a thin layer of olive oil. Place each trout onto aluminum foil. Place fish on a grill at 375F and cook about 7 minutes on each side until fat begins to ooze from the seams between the layers of the fish, or you can easily stick a fork in the fish. Allow to cool for a few minutes before serving. -
Cornish game hens stuffed offer a delicious, gourmet alternative to holiday turkey. They are easy to prepare, and a delight for guests to see on the plate. Garnish with a splash of fresh cranberry sauce, and serve with Brussels sprouts, mashed potatoes, or oven roasted vegetables, and you've got yourself the makings of a holiday feast. Many butchers carry fresh game hens, especially at this time of year, so go out of your way to find some. If you have a choice, organic free-range hens are best. If you must use frozen, or packaged game hens, make sure that any additives use to treat them do not include gluten. This recipe makes four hens, which can serve up to six people, but I like to make one per person whenever possible. Ingredients: 4 Cornish game hens, fresh 1 cup melted butter 1 large onion, chopped 1 stalk celery, chopped 1 cup fresh mushrooms, chopped 4 cloves garlic, minced 2 tablespoons basil, fresh, chopped fine 1 tablespoon thyme, fresh, chopped fine 1 teaspoon oregano, fresh chopped fine 1 tablespoon chopped fresh parsley ¼ cup melted butter Preparation: Preheat oven to 325 degrees F (165 degrees C). In a medium bowl combine the ½ cup melted butter, onion, celery, mushrooms, garlic, basil, oregano, thyme and parsley. Season hens inside and out with salt and pepper, then stuff with buttered vegetables. Place stuffed birds in a 9x13 inch baking dish, breast side up. Baste with ¼ cup melted butter. Cover dish and bake 325 degrees F for 1½ hours. Remove cover and brown birds for a minute or two under a broiler at 500 degrees F (260 degrees C). Note: These hens are also delicious when stuffed with Celiac.com's Best Gluten-free Stuffing. Just wash the bird, season with salt and pepper, stuff each bird, baste with butter and bake as above.
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This recipe comes to us from Mtndog in the Celiac Disease Forum: Ingredients: 4 boneless chicken breast halves, skinned ½ cup fresh goat cheese or moscarpone (about 4 ounces) 2 green onions, thinly sliced 3 basil leaves, shredded or 1 teaspoon dried, crumbled Salt and freshly ground pepper 1 egg, beaten to blend ½ cup dry gluten-free breadcrumbs (I used Gillians) 2 tablespoons (¼ stick) unsalted butter melted Mushroom-Wine Sauce: ¼ cup (½ stick) unsalted butter ½ pound mushrooms, sliced ¼ cup dry white wine 2/3 cup chicken stock or canned low-salt broth (I used Pacific Naturals) 4 tablespoons chilled unsalted butter (½ stick), cut into 4 pieces Salt and pepper Toothpicks Directions: For chicken: Preheat oven to 350°F. Pound chicken between sheets of waxed paper to thickness of ¼ inch using meat mallet (I didnt have one so I just sat on it). Pat chicken dry. Combine cheese, green onions and basil in small bowl. Season with salt and pepper. Spread cheese mixture lengthwise over half of each chicken piece. Tuck short ends in. Roll chicken up, starting at one long side, into tight cylinders. Put toothpick in. Dip chicken in egg, allowing excess to drip into bowl. Roll in breadcrumbs, shaking off excess (Can be prepared 4 hours ahead. Refrigerate.) Place chicken in 8-inch square baking dish and remove toothpicks. Pour 2 tablespoons melted butter over. Bake until cooked through, about 20 minutes. For sauce: Meanwhile, melt ¼ cup butter in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 8 minutes. Add wine and boil 3 minutes. Add stock and boil until liquid is reduced by half, about 6 minutes. Remove from heat and swirl in 4 tablespoons cold butter 1 piece at a time. Season sauce with salt and freshly ground pepper. Cut rolls crosswise into ½-inch-thick rounds. Fan on plates. Serve immediately, passing sauce separately.
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Grandma always said her cabbagewas great for a hot meal on coolFall or cold Winter days. It cooksall in one pot and takes about three hourson a medium heat. Ingredients: 2 Heads Savoy Cabbage--less likely to cause stomach issues 2 Cans Muir Glen Diced Tomatoes--No Salt Added, Gluten Free 2 Pounds Chopped Sirloin 2 Large Sweet Vidalia Onions Diced into really small pieces 2 Anne Chun's Rice Express Sticky White Rice 1 Anne Chun's Rice Express Brown Rice Directions In a large pot, boil both heads of cabbage for about 6 minutes, then remove from pot, and pour cold water over them and let them cool in the sink. While waiting for them to cool sufficiently so you can handle the leaves without burning your fingers you can mix-up the remaining ingredients. In a large bowl, put the chopped sirloin, next all the onion you've diced and then all the rice, with your fingers thoroughly mix all the ingredients together. Pour off all the water from the large pot you cooked the cabbage in and put on side. Take four leaves of the cabbage and spread them out on the bottom of the pot, then take about 1/4 cup of the juice from the diced tomatoes and pour over the leaves on the bottom of the pot. Next take one of the cabbage leaves and take two heaping tablespoons of the sirloin, onion and rice mixture into the middle of opened cabbage leaf and then carefully roll it up when all rolled up put on the leaves in the bottom of the pot and repeat until you've used all the leaves--if you have any mixture left just roll into small meatball and put in the pot, then pour both cans of the diced tomatoes over all the cabbages. Put the pot on the stove put the lid on not completely cover-the pot and cook on a medium flame for about 3 hours. When finished serve with hot gluten-free rolls and Enjoy!!!!
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