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Found 15 results

  1. Celiac.com 11/20/2018 - This soup is not fancy, but it is easy to make and super versatile. You can mix and match vegetables to your heart’s content. It makes a great addition to your fall and winter slow cooker recipe box. Basically, just chuck everything into a slow cooker and come back later to dinner. Ingredients: 6 cups chicken broth 1 large onion 4 medium red potatoes, cubed 2 medium carrots, peeled and sliced ½ head of broccoli, cut to bite sized chunks Nice handful of spinach, chard, or mustard greens 1 medium zucchini, cut to ½ inch slices 4 cloves garlic, chopped or minced 2 tablespoons dry white wine A few sprigs of fresh sage or dried herbs de Provence OPTIONAL: Shredded chicken Directions: Chop and sauté a large onion and a few cloves of garlic and a tablespoon or two of olive oil. When onions are translucent, place in slow cooker pot or a large stockpot. Wash, peel, and chop the potatoes, carrots, broccoli, greens, and squash, and add them to the pot. Add chicken broth and white wine. Season with salt and pepper, and dried herbs. Cook in a slow cooker or stove top until the vegetables are soft, then use an immersion blender to blend to your desired level of chunkiness. If you have no immersion blender, then blend small batches of a cup or two at a time to desired chunkiness. Season to taste with salt and pepper, then serve with greek yogurt. To upgrade, add a swirl of olive oil and garnish with toasted pumpkin seeds or other seeds.
  2. Celiac.com 11/17/2018 - This soup works great as a dinner starter. It also works great as a full meal when paired with a salad and some good gluten-free bread. Pair it with half a sandwich for a great lunch. The recipe works great if you happen to have leftover chicken in the fridge. If not, you can use rotisserie chicken or leftover holiday turkey. Ingredients: 2½ cups chopped cooked chicken 5 cups chicken broth 5 cups water 1 cup cream 1 medium onion, chopped 2 cups sliced fresh mushrooms 1 cup coarsely shredded carrots 1 cup sliced celery One 6 - ounce package long grain and wild rice mix 1 teaspoon salt 2 teaspoons onion powder 1 teaspoon garlic powder 1 teaspoon dried parsley 1 teaspoon Italian seasoning Celery leaves, as desired Directions: Sauté onions in a skillet over medium heat until translucent. In 5- to 6-quart slow cooker, combine translucent onions, cooked chicken, mushrooms, carrot, celery, cream, rice mix, celery leaves, and the spices. Note: Beware of the spice packet that come with the wild rice mix. Use it only if you are certain it is gluten-free. If you use the packet, omit the other spices. If not, use the spices listed. Gradually stir in the chicken broth and the water. Cover slow cooker; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Serve warm.
  3. Celiac.com 01/06/2018 - Looking for a salad that will warm your soul, and put a smile on your face in the middle of a winter blizzard? Look no further. This salad of roasted winter vegetables is just the thing for supper on a chilly night. Serve it alongside a juicy roast, or a steaming casserole, and watch it disappear. Ingredients: 8 cups torn lettuce leaves 4 cups of torn radicchio leaves 2 cups of fresh spinach leaves 4 small white turnips, trimmed, roasted, sliced 4 medium golden or red beets, roasted, sliced 1½ cups of butternut squash, roasted, cut to bite size pieces 2 carrots, peeled, roasted, and grated 1 large head fennel, roasted, sliced 6 asparagus spears, roasted and sliced 8-10 green beans, roasted and sliced 1 cup broccoli florets, roasted and chopped 2 Red, yellow or orange bell peppers, roasted and sliced 2 Zucchini, roasted and sliced 8 Brussels sprouts, roasted and sliced For Serving: Goat cheese or queso fresco Candied Pecans or walnuts Tangerine, mandarin, or grapefruit wedges, as desired Parmesan cheese, grated, as desired for serving Directions: Toss the lettuce and radicchio in a large salad bowl, and set aside. Roast the turnips, beets, squash, fennel, carrots, asparagus, green beans, Brussels sprouts, zucchini, broccoli and peppers. Remove vegetables one by one as they become tender. Allow vegetables to cool slightly. Add roasted vegetables to the lettuce and radicchio bowl, and blend gently. Scoop onto plates and top with a balsamic vinaigrette for amazing flavor! Add condiments as desired.
  4. Celiac.com 10/10/2017 - If you're looking for a delicious, easy to make meal that is perfect for the start of fall, this slow-cook chicken vegetable soup is just the thing. Ingredients: 2 chicken thighs, skin removed 1½ cups zucchini, halved lengthwise and sliced 1 cup yellow onion, chopped 1 cup celery, chopped 4 large cloves garlic, chopped 3 thyme sprigs, fresh 1 tablespoon chopped fresh sage 2 tablespoons vegetable oil 8 cups unsalted chicken broth 3 large carrots, diagonally sliced (2 cups) 2 large parsnips, peeled and chopped 3 cups chard, chopped ½ cup uncooked wild rice 2 teaspoons kosher salt 1 teaspoons black pepper 2 tablespoons fresh lemon juice Directions: Combine onion, celery, garlic, thyme, sage, and 1 tablespoon oil in a large slow cooker. Cover and cook on high until vegetables have slightly softened, about 10-12 minutes. Meanwhile, heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add chicken thighs; cook until well browned on all sides, about 3 minutes per side. Transfer to slow cooker; add broth, carrots, and parsnips. Reduce heat to low, cover, and cook until turkey is very tender, about 4 hours. Remove chicken thighs from slow cooker. Cut meat from bones and shred meat. Discard bones, or freeze them for stock. Return meat to slow cooker. Stir in chard, wild rice, salt, pepper, and zucchini. Cover and cook on low about 1 hour, until rice is tender. Discard thyme sprigs. Stir in lemon juice to taste. Serve.
  5. Soups are one of my favorite things to make as the weather turns cool and the days get shorter. Nothing like the enticing aroma from a pot of soup simmering on the stove to make the whole house smell fabulous, and to make guests feel welcome. Rich, hearty, vegetable beef soup is one of my favorites. It's easy to make, nutritious and delicious. A steaming bowl of soup with a nice toasted slice of my favorite gluten-free bread, or a nice delicious chunk of gluten-free cornbread, and I'm in heaven. This recipe makes enough soup to feed about six people. You can freeze any leftovers and reheat later. This soup goes well with gluten-free noodles, rice, or even mashed potatoes, for those who like a robust meal. Ingredients: 4 cups beef broth 1½ pounds stew beef, cubed 1 cup onion, sliced into small wedges 1 cup celery, sliced 3 carrots, peeled and sliced 4-5 small potatoes, washed and cubed 1 large can crushed tomatoes (28 ounces) 1 tablespoon sugar 1 teaspoons salt, or to taste ½ teaspoon freshly ground black pepper, or to taste ½ teaspoon crushed rosemary ½ teaspoon ground thyme ½ teaspoon ground marjoram 1 Bay leaf Splash of red wine, optional 1 cup frozen peas, optional 1 cup frozen corn, optional Directions: In a large soup pot, add cubed meat, chopped onions, sliced celery, carrots, potatoes, beef broth and canned tomatoes. Add marjoram, rosemary, thyme and bay leaf, cover. Simmer for 5 hours. If adding frozen vegetables and red wine, do so during the last 30-45 minutes of simmering. If the soup is too thick, thin with beef both to get the desired consistency. This soup also freezes well, and is delicious when reheated.
  6. I love just about every type of curry under the sun. Before I started eating gluten-free, one of my favorite curries to make was S&B's Golden Curry. It's an easy, cheap, delicious curry block that is available nearly everywhere I have ever traveled. The S&B company makes a number of delicious curry blocks that I now cannot use because they all contain wheat flour. However, I was shopping at Nijiya market in San Francisco's Japantown recently, when I noticed a red S&B box with Japanese writing. It looked to be an import from Japan. Unlike the other S&B curries, which list wheat flour as an ingredient, this one contained sorghum. The product is called "Curry No Ohji-sama." It comes in a red box with a cartoon of a child with a band of yellow stars across his head. Now, technically this product is not sold as gluten-free, so please evaluate it based on your own personal needs and judgement. The English label listed the following ingredients: Palm Oil, Corn Starch, Dextrin, White Sorghum, Salt, Sugar Beet, Vegetable Paste (Palm oil, pumpkin, carrot, cabbage, sweet corn, spinach, tomato, bell pepper, molokhiya), Curry Powder, Chinese Cabbage Extract Powder, Caramel, Fruit paste (Canola oil, Mango, Pineapple, Passion fruit, Apple, Banana), Yeast extract powder, Sucrose fatty acid esters, Artificial flavor, Paprika color. After my first try, I found that I needed to modify the curry with a bit of additional curry powder, and a dash of soy sauce. However, once I did, the result was a rich, delicious curry that goes great with rice or with your favorite gluten-free noodles. Lastly, this recipe also works well with pork or beef in place of chicken. It is also delicious as a vegetarian dish. Ingredients: 2 tablespoons olive oil 1 chicken breast about 6-8 ounces (substitute pork chop or beef) 1 small onion or ½ large onion, chopped 1 large potato or 2 small potatoes, chopped 1 large carrot, chopped 4-6 Crimini, brown, Shitake, or other button mushrooms ½ cup zucchini 1½ tablespoons of curry powder - I use Trader Joe's. 1 tablespoon gluten-free soy sauce or tamari Directions: Cut vegetables into bite-size pieces. Halve or quarter mushrooms, depending on size. In a medium saucepan, sauté onion in oil over medium heat until soft. Add meat and cook until lightly brown. Add remaining vegetables and sauté for a few more minutes, until vegetables are slightly cooked. Add 2½ cups of water and bring to a boil. Reduce heat and simmer for 15 minutes, skimming off and discarding any foam. Remove from heat. Add S&B curry cubes, curry powder and soy sauce. Cook according to package directions. Serve over rice, or with your favorite gluten-free noodles. Also goes great over quinoa! Makes 4-6 servings.
  7. Celiac.com 10/27/2015 - Soup season looms large, and this curry chicken soup will surely foot the bill. Chicken, rice, onions, celery and carrots anchor this delightful soup that gets a tangy zing from the addition of some tart apples. Ingredients: 1½ pounds boneless, skinless chicken thighs, trimmed of visible fat 2½ cups chicken stock 2½ cups water 1 large onion, chopped 2 medium Yukon Gold potatoes, parboiled chunks 2 ribs celery, chopped 2 carrots, chopped 2 tablespoons butter 1½ tablespoons yellow curry powder, to taste 1 tablespoon olive oil 2 bay leaves 1½ teaspoons kosher salt ⅓ cup uncooked basmati rice 2 tart apples, cored, peeled, and chopped ¼ cup heavy whipping cream ½ cup plain yogurt as garnish 1½ tablespoons minced chives as garnish Directions: Parboil, rinse and dry potatoes in advance. Heat butter and olive oil on medium high heat in a large stock pot. Add the onions, celery, and carrots. Cook for 5 minutes until just starting to soften. Add the bay leaves. Add the curry powder and mix to coat. Add the chicken thighs and potato chunks, and stir to coat with the curry mixture. Add the stock, water and salt to the pot. Bring to a simmer for about 20 minutes. Remove the chicken pieces from the pot. When the chicken is cooked through, remove from pot and place on a cutting board and allow to cool to the touch. Add the rice and the chopped apples to the soup. Return to a high simmer for about 15 minutes, until the rice is cooked through. While the apples and rice are cooking in the soup, shred the chicken, discarding any tough bits. Once the rice and apples in the soup are cooked, add the chicken back to the pot. Heat for 5 minutes more. Then stir in the cream. Serve warm with toasted gluten-free bread.
  8. Celiac.com 07/21/2015 - This summer vegetable medley is just an assortment of my favorite vegetables, seasoned and grilled. They make a great addition to any grilled meat or fish, and are always popular at cookouts. Ingredients: 2 tablespoons olive oil 1 pound fresh brown mushrooms tops, cleaned, stem removed 1 red bell pepper, cored and sliced into wide slices 1 yellow bell pepper, cored and sliced into wide slices 1 orange bell pepper, cored and sliced into wide slices 6 fresh green zucchinis, sliced ¼-inch thick, lengthwise 6 fresh yellow zucchinis, sliced ¼-inch thick, lengthwise 3 tablespoons grill seasoning (recipe below) Directions: In a mixing bowl, toss vegetables with oil until well-coated. Add grill seasoning, and toss again, making sure vegetables are well-coated with seasoning. Using tongs, place vegetables on a medium hot grill. Cook until vegetables are well-seared, but tender. Be sure to flip them midway through to cook each side. Serve with rice and fish or meat of choice. Gluten-Free Grill Seasoning Ingredients: 3 tablespoons fresh coarse ground black pepper 1 tablespoon kosher salt 1 tablespoon onion powder 1 tablespoon garlic powder 1 tablespoon ground coriander 1 teaspoon crushed red pepper flakes 2 teaspoons ground paprika 2 teaspoons ground cumin Directions: Mix all ingredients together well and store in an airtight container. Use it for anything you're grilling or when you're looking for a grilled taste. Vary ingredients as desired, keeping basic ingredient ratios in mind.
  9. Celiac.com 07/08/2015 - I love soup, and I especially love a light, fresh tasty summer soup. This recipe for vegetable soup comes together quickly, and makes a perfect anchor to to a light, nutritious summer meal. I like to serve it with cooked brown rice, which I add to the soup. Ingredients: 4 ears of fresh corn, removed from the cob 2 tablespoons olive oil 1 medium onion 1 clove garlic, sliced thin 2 cans chicken broth 2 large fresh zucchini 8 ounces fresh green beans 1 can diced tomatoes in juice Coarse salt ground pepper Directions: Filly husk and clean the corn of any corn silk. Trim the tip off each ear of corn. Get a wide bowl, and one at a time, stand each cob on its end, and gently slice downward with a sharp knife to release the kernels. Toss out the cobs, and set the kernels aside. In a stock pot, heat oil to medium hot. Add onion, and stir in salt and pepper. Continue to stir, while cooking about 3-5 minutes, until onion is clear. Add broth and 2 cups water; bring to a boil. Add zucchini, green beans, corn, and tomatoes with juice. Simmer 10-12 minutes until vegetables are cooked, but somewhat crisp, to taste. Season with salt and pepper. Serve with cooked brown rice, as desired.
  10. Celiac.com 12/20/2013 - A good winter vegetable soup recipe is a must, especially for those really cold days when you need a good hot pot on the stove to warm things up and raise spirits with the aroma of good food. This winter vegetable soup does the trick nicely. It features tasty seasonal vegetables like squash, turnip, carry, chard and apple to deliver a rich, hearty soup. I like to add rice to mine for an extra hearty kick. Ingredients: 4 leeks, white and pale-green parts only, halved lengthwise, cut into 1-inch pieces, and washed well 3 medium carrots, cut into cubes 3 medium shallots, finely chopped 3 celery stalks, cut on the bias into ½-inch-thick pieces 1 quart canned chicken stock 1 cup water 1 sweet potato, peeled and cut into cubes 1 Russet potato, cut into cubes 1 pound Swiss chard, stems trimmed, leaves coarsely chopped 1 cup peeled, cored and coarsely chopped Granny Smith apple 1 cup peeled and coarsely chopped turnip 1 cup peeled and chopped butternut squash 2 tablespoons extra-virgin olive oil 1 cup coarsely chopped onion 2 garlic cloves, crushed 2 tablespoons thinly sliced fresh dill 1 ounce piece Parmesan cheese rind Kosher salt and freshly ground pepper Directions: Heat oil in a large saucepan on medium-high heat. Add first leeks, then shallots and celery, and sauté until translucent. Add apple, turnip, squash, carrot, potato and sweet potato; season with salt, then sauté 5 minutes. Add stock, and Parmesan rind. Bring to a boil and simmer, stirring occasionally, about 30 minutes or until vegetables are tender. Add salt and pepper to taste. Cool slightly. Carefully pureé in a blender. Salt and pepper to taste. Serve hot.
  11. For many years now, every winter I've made this vegetable bacon soup that is so rich and hearty it resembles a stew. Savory bacon, chunky vegetables, beans, Parmesan rind and chard deliver big, bold flavors. This recipe owes a debt of gratitude to Ina Garten, The Barefoot Contessa's, Winter Minestrone recipe for the inspired addition of pesto. Ingredients: Olive oil 6 cups chicken stock 24 ounces canned or boxed chopped tomatoes 8 ounces fresh chard, stalk removed, chopped 15-ounce can navy beans, drained and rinsed 4 ounces pancetta, or quality bacon ½-inch-diced 3-4 carrots, diced 3 stalks celery, diced 1 large yellow onion, chopped 2 cups peeled butternut squash, diced into ½-inch cubes 5 cloves minced garlic 1 bay leaf 2 tablespoons pesto 2 teaspoons chopped fresh thyme leaves ½ cup dry white wine 1 ounce piece Parmesan cheese rind 1 fresh rosemary sprig Kosher salt and freshly ground black pepper Freshly grated Parmesan cheese, as desired Directions: In a large, heavy soup pot, heat 2 tablespoons of olive oil over medium heat Add pancetta and cook over medium-low heat until lightly browned. Add shallots, carrots, celery, squash, garlic, and thyme and cook over medium heat, stirring occasionally, for about ten minutes, until the vegetables begin to soften. Add Parmesan cheese rind, tomatoes, 6 cups of the chicken stock, the bay leaf, rosemary sprig, 1 tablespoon salt, and 1½ teaspoons pepper. Bring pot to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender. Discard the bay leaf and rosemary sprig. Add the beans and heat until simmering. The soup should be nice and thick. If it’s too thick, add more chicken stock. If you want it thicker, let it cook a bit longer. Add the chard and cook until the leaves are tender. Stir in the white wine and the pesto. Salt as needed. Sprinkle with Parmesan cheese, drizzle with olive oil, and serve hot.
  12. If you love hot soup on a cold wintery day, these wonderful gluten-free vegetable soups are a great choice. The Cuban Black Bean Soup has pureed black beans with corn, red peppers, onions, carrots and spices. I thought it would be spicy, but it was mild. High in fiber, this soup would make a great starter for a home-made Mexican Feast. The Butternut Squash & Mushroom is thick and creamy with a beautiful golden color. Put this soup in a dark bowl and you have a chef-inspired dish that will win rave reviews. The Zesty Tomato soup is an interesting combination of tomatoes, jalapeno pepper and ginger. However, I did not realize there were jalapenos in this soup until I looked at the list of ingredients, so the word “zesty” does not imply hot or spicy. The Tuscan Minestrone is a low-calorie soup with tomatoes, spices, and white beans. The broth is light, making it the perfect starter for a bigger meal. The Sicilian Tomato Zucchini Bisque is a delightful blend of zucchini and tomatoes combined in a rich cream sauce. The Sweet Burgundy Onion Soup has a rich, distinctive taste due to the nice combination of burgundy wine and french brandy. Add some mozzarella cheese to the top and voila–you have an onion soup that tastes like home-made. All of these family-style soups are carefully crafted with the finest ingredients. Additionally, the sampler pack provides exceptional variety at a reasonable cost and the glass containers are a classy addition to your pantry (no more worries about contamination from metal cans that are often made of BPA). I highly recommend these delicious soups as part of a meal or as the meal. For more information, visit their website: www.bookbinderspecialties.com Review written by Patricia Seeley.
  13. This gluten-free version of classic beef stew is easy to make and sure to satisfy the heartiest eaters. Serve it with gluten-free cornbread, or bacon and cheese cornbread for extra smiles. Ingredients: 2 pounds of beef stew meat, trimmed and cubed 2 sweet yellow onions chopped into large pieces 2 large potatoes 3 large carrots 2 celery stalks 8 cloves of garlic, chopped 1 tablespoon olive oil 1 large can diced tomatoes ¼ cup of fresh thyme, chopped 1 bay leaf 1 tsp garlic powder 10 cups of gluten-free beef stock 1 cup red wine ½ teaspoon salt to taste ½ teaspoon black pepper to taste Directions: Add half of the olive oil to large stock pot on medium heat and brown stew meat evenly on all sides. Remove meat and add the rest of the oil and the onions to the pot. Cook onions until clear. Add garlic and cook another 30 seconds or so, stirring to avoid burning the garlic. Add tomatoes, seasonings, stew meat, and stock. Cover and cook on low for at least 3 hours. At that point, add the vegetables to the stew and add more beef broth if low. Taste and season as desired. Cover and cook on low until vegetables are tender, about 1½ - 2 hours more.
  14. This is the real Italian way, mostly vegetables. The pasta and beans are more of an Americanization in our Minestrone. Serves: 2-4 Ingredients:1 cup of your favorite organic Italian red sauce 2 cups purified Water with 2 Tblsps. Braggs Aminos or organic Chicken Soup stock ½ cup fresh or frozen organic String Beans ¼ cup organic Onion, chopped 1 medium organic Carrot, sliced 2 large leaves of organic Swiss Chard, cut in small pieces 1 stalk organic Celery, sliced ½ medium organic Zucchini, quartered and sliced ½ tsp. organic Fennel Seed, crushed 1 tsp. organic Oregano 1 tsp. organic Thyme 1 tsp. organic Basil ¼ cup organic extra virgin, cold-pressed Olive Oil Directions: Bring Water or Soup Stock to a boil. While doing that, slice vegetables and add, starting with Onion, String Beans and Carrot, then add Celery and Swiss chard, then Zucchini. (Success Secret: To save time, slice and toss in the pot the harder vegetables first, especially the ones that take longer to cook.) Cook just until vegetables are tender, remove from stove, then add the olive oil. Variations: Add ¼ cup quinoa right at the beginning before boiling stock – it should be done by the time all vegetables are added and cooked. Add ½ cup cooked garbanzo beans (lower in starch than other beans)
  15. We tried out Organic Gourmet’s Vegetable Seasoning Stock Concentrate, which is a gluten-free and organic. It dissolved easily in the hot water and the first thing we noticed was the array of colors from the organic herbs and vegetables. The taste of the broth was delicious—it had a natural broth taste without too much sodium—not something that I would associate with a stock concentrate. It had an excellent flavor with the right balance of herbs and was not overpowering. The convenience of this product will open up many new doors in your kitchen—I can’t wait to get started using it! Site: http://www.organic-gourmet.com
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