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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 09/09/2022 - Any seasoned celiac knows that making sure spices and seasonings are gluten-free can be tricky. We get a lot of questions about seasonings and spices and products made with them, especially about brands of gluten-free taco seasoning. Even after an earlier article, numerous readers wonder if McCormick, Old El Paso and other brands of taco seasoning are gluten-free and safe for people with celiac disease. Numerous brands of taco seasoning are made without gluten-ingredients. For anyone wanting to make their own taco seasoning at home, this recipe gets pretty close to most of those store bought taco seasonings, and is pretty well guaranteed to be gluten-free. McCormick- or Old El Paso-style Gluten-Free Taco Seasoning Ingredients: 2 tablespoons ground chili powder* 3 teaspoons ground cumin 2 teaspoons salt 2 teaspoons ground black pepper 1 teaspoon ground paprika ½ teaspoon dried oregano ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon dried red pepper flakes Directions: Mix ingredients in a bowl and place in a jar to use as needed. *Note: For less spicy taco mix, cut back on the chili powder.

Celiac.com 08/02/2017 - Dressing up a pork chop is one of the easiest ways to turn a simple meal into a memorable one. These pork chops use sweetened soy sauce and beef broth to deliver big flavor. They are easy to make and sure to please. Ingredients: 4 boneless pork chops, trimmed 1 tablespoon vegetable oil 2 cloves garlic, minced ¼ cup gluten-free beef broth ¼ cup gluten-free soy sauce 2 tablespoons brown sugar 2 teaspoons vegetable oil ¼ teaspoon red pepper flakes 2 teaspoons cornstarch Black pepper, to taste Directions: Heat 1 tablespoon vegetable oil in a skillet over medium heat. Brown chops in hot pan for about 5 minutes on each side. Remove browned chops to a plate. Keep the oil in the skillet, stir in the garlic, and cook about 1 minute, until fragrant. Whisk beef broth, soy sauce, brown sugar, 2 teaspoons vegetable oil, and red pepper flakes in a bowl until the brown sugar is dissolved. Return pork chops to skillet and pour soy sauce mixture over the chops. Bring sauce to a boil, cover skillet, and reduce heat to low. Simmer chops until tender, 20 to 25 minutes, turning once halfway through cooking. Transfer chops to a serving platter. Whisk cornstarch and water in a small bowl until smooth; stir into pan juices and simmer about 5 minutes, until the sauce thickens. Pour sauce over chops to serve. Top with black pepper as desired.

Nachos are one of may favorite snacks to make at home. Nachos are versatile, easy to make, and sure to please most eaters. They can be easily adapted to include myriad ingredients. This recipe delivers restaurant-style chicken nachos that will have your guests asking for more. Ingredients: 4-6 ounces whole chicken breast, cooked and shredded 16 ounces tortilla chips 4 ounces Cheddar cheese, shredded 4 ounces Monterey Jack cheese, shredded 4 ounces black olives, pitted, sliced, strained 2 ounces crumbled Cotija cheese ½ large tomato, diced 1 cup salsa of choice 1 avocado, skinned, pitted and sliced 1 can refried beans (I use Goya, but any brand works) 2 cloves garlic, crushed 6 green onions, sliced, white parts and tops separated 3 tablespoons animal lard (use vegetable oil if you like) salt and pepper to taste Directions: Heat oven to 350 degrees F (175 degrees C). In a small sauce pan, warm the beans gently over low heat. In a 12 inch skillet over medium heat, cook and stir the garlic and white parts of the green onions in lard until tender. Mix in shredded chicken, salt and pepper. Toss until well coated with oil. Stir in the salsa. Arrange tortilla chips on a large baking sheet or baking dish. Spread beans over the chips and top with the chicken mixture. Top with Cheddar and Monterey Jack cheeses, tomato and olives. Bake for 10 minutes, or until cheese has melted. Remove from heat and sprinkle with sliced avocado, Cotija cheese, and chopped green onion tops before serving.

June 22nd is deemed National Eclair Day. I grew up eating home-madeeclairs, and I sure miss them now that I am gluten-free. This is not atricky recipe to pull off, but it is time consuming. However, if you can pull it off, you willnot regret the time you spent trying. French Style Custard Filled Eclairs (Gluten-Free) Ingredients - Dough for eclairs 1/2 cup milk 1/2 cup water 1 stick butter - cut into 8 pieces 1 teaspoon sugar 1/8 teaspoon salt 1 cup gluten-free flour 1/2 teaspoon xanthan gum 3 large eggs Ingredients - Vanilla Custard Filling 1 cup milk 1 cup half & half Large (moist) vanilla bean scraped, or teaspoon vanilla 5 egg yolks 1/3 cup sugar 1/4 cup cornstarch 2 tablespoons butter cut into pieces Ingredients - Chocolate Glaze 1 cup cream 8-9 oz. Gluten-free semisweet or bittersweet chocolate chips 1 tablespoon butter 1 teaspoon light corn syrup (or agave) Directions – For the Dough In a good size saucepan heat the milk, water, sugar, salt and butter. Bring to a light boil. While that heats up, mix the flour with the xanthan gum. As soon as it boils add the flour all at once and stir with a wooden spoon like crazy, and keep stirring until the dough comes together and is shiny. The bottom of the pan will develop a crust, but keep stirring over low heat for about a minute more. Dump the ball of dough into a large bowl or stand mixer. Let it sit for no more than 5 minutes to cool slightly. Add the eggs while mixing on medium speed one at a time, incorporating the egg fully before adding another one. The dough will look like it is falling apart but by the time you finish it will look fine. Keep mixing for about another 30 seconds after the last egg is added until the dough comes together. It will look shiny and sticky, but won't form a ball. If you can pipe, use a 1/2 inch tip and pipe the dough onto parchment or silpat covered baking sheets into little logs for eclairs. Depending on how big you want to make them, you can get anywhere from 4 of each to 6 of each. Immediately place in a 375 degree oven and leave it until they are nice and brown. That should take about 25 minutes, but check after 15 minutes. Remove them from the oven and slice a little slit into each one to let the steam escape and place it back in the oven which is now turned off, but still warm. Leave them in there for another 30 minutes to continue drying. Remove and let the eclairs cool. Once cool, use a serrated knife and slice the tops off so that they can be filled. Remove the inner dough until you have a nice little cavity to fill with pastry cream. Leave them out to dry a little bit while you prepare the pastry cream. Directions - Pastry Cream Heat up the milk and half & half until warm and add the vanilla and the beans. Turn the heat off and cover. Leave it for about 15 minutes to infuse the milk with vanilla. Prepare two bowls, one slightly bigger than the other. In the larger one add some ice and set the smaller bowl on the ice. It should be large enough to hold the pastry cream mixture. Add to that bowl, a mesh strainer which you will use to push the cream through to eliminate any lumps. In the meantime, mix the sugar and cornstarch together and add the egg yolks and mix with a whisk until smooth. Add some of the hot vanilla milk to the sugar/egg mixture to temper the eggs and warm them up. Then add that to the warm vanilla milk and turn the heat up to medium. Keep whisking the mixture until it comes to a boil. Simmer at a low boil for a minute or two and remove from the heat. Immediately turn the pastry cream into the mesh strainer and stir and push it through into the bowl that is sitting on the ice. Once all the pastry cream is in the bowl, stir to cool the mixture a bit. Remove the bowl from the ice and add the butter and whisk to incorporate as it melts. Then return the bowl to the ice and let it sit for about 15 minutes, stirring often until the pastry cream is chilled. Using a small spoon, fill each eclair as much as you like and place the top back on. Line them up on a wire rack on the baking sheet for the chocolate topping. Directions - Chocolate Topping Place the chocolate in a bowl and heat the cream in a small saucepan until it simmers to a low boil. Pour that over the chocolate and leave it alone for a minute. Then begin stirring until the cream and chocolate are totally smooth. Add the butter and the light corn syrup and stir until incorporated. Let the mixture sit for a minute or two until still warm but not hot. Using a spoon pour chocolate over each pastry. Let them set for a few minutes. Refrigerate. Leave out for a short time before serving for best flavor. They taste even better the second day. Bon Appetit!

Rich soups are a winter staple in many parts of Italy. This version brings together rice, chicken stock, cream, sausage and vegetables for a culinary delight. This delicious, rich, hearty, Italian style soup is perfect for winter, great for guests, and sure to delight palates to the last bite! Ingredients: 2 quarts gluten-free chicken stock 2 tablespoons olive oil 3 cloves garlic, minced 2 tablespoons onion, chopped 2 - 3 carrots, sliced 4 links gluten-free Italian sausage, sliced 1 teaspoon dried oregano 1 tablespoon dried basil ¼ cup chopped fresh parsley 2 cups uncooked white rice ½ cup heavy cream Preparation: Heat oil in a large pot over medium heat. Sauté garlic and onion for until soft. Add the sausage, and cook until well-browned on all sides. Add the chicken stock, oregano, basil and parsley. Bring to a boil, then reduce heat to low and simmer for 1 hour. Add the rice and carrots, and simmer another 30 minutes or so, until rice is tender. Lastly, stir the cream until blended well. Remove from heat and let soup cool slightly before serving.