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Found 11 results

  1. Celiac.com 12/01/2018 - If you’re looking for an easy, yet sure to please dinner, then this simple oven wonder is just what you need. The recipe is a delightful marriage of sizzling sausages, crisp, tender potatoes, and sweet cabbage. A final savory drizzle of brown butter and fried sage leaves seals the union. Ingredients: 4 uncooked gluten-free sausages of choice ¼ cup olive oil 1 small green cabbage (1½ to 1¾-pound), cut in 8 wedges through core 1¼ pounds small Yukon Gold potatoes, halved lengthwise 6 unpeeled garlic cloves, lightly crushed 4 fresh sage sprigs ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper ¼ cup butter 20 small sage leaves Directions: Heat oven to 425 degrees. In a large bowl, toss cabbage lightly in oil. Lay wedges flat on foil-lined baking sheet, and drawn any excess oil drip back into bowl. Toss potatoes in remaining oil. Place potatoes cut sides down on a second foil-lined baking sheet. Drain any excess oil back into bowl. To each pan, add 3 garlic cloves and 2 sage sprigs seasoned with salt and pepper. Cover pans tightly with foil; roast for 20 minutes. Remove foil from pans. Lightly prick the sausages and toss in remaining oil; add to pan with cabbage. Switch roasting pans to opposite oven racks, and roast for another 15 minutes or so. Turn cabbage, potatoes and bratwurst; Continue roasting another 5 minutes or so, until everything is tender, golden and juicy. Transfer everything to a large platter. In a small skillet, melt butter over medium heat until it begins to foam. Add sage leaves; cook up to 60 seconds until butter is brown and sage is crisp. Spoon butter over everything on the patter.
  2. Celiac.com 02/17/2018 - Roasted vegetables and smashed potatoes come together with enchilada sauce to deliver a tasty, memorable meal. Ingredients: 10 medium roasted potatoes, smashed 1 head cauliflower, cut into florets 12 ounces whole button mushrooms 3 small zucchini, chopped 2 cups chopped carrots ½ cup black olives (canned, sliced) 3 cups water ½ cup milk, more as needed ¼ cup butter 1 dozen corn tortillas 3 cups gluten-free enchilada sauce, red or green, as desired 8 ounces shredded Cheddar cheese ¼ cup olive oil salt and pepper to taste Directions: Heat oven to 425 degrees F (220 degrees C). In a large mixing bowl, combine cauliflower, mushrooms, zucchini, potatoes and carrots. Drizzle the vegetables with olive oil, and season with salt and pepper. Spread vegetables in a single layer in a shallow baking dish. Roast vegetables until tender, about 30 minutes. Stir once about midway through cooking. Remove roasted vegetables from the oven, and reduce oven temperature to 350 degrees F (175 degrees C). In a large bowl, mash the potatoes with the butter and milk to standard mashed potato consistency. Stir in roasted vegetables. In a dry skillet over medium heat, quickly heat each tortilla on both sides to make pliable. Dip the tortillas in enchilada sauce. Put a large spoonful of potato-veggie mixture into the center of each tortilla. Top mixture with 1 tablespoons cheese, and roll tortillas. Place seam-side down in a 9x13 inch baking dish. Pour extra sauce over top, and top with remaining cheese. Bake at 350 degrees F (175 degrees C) for approximately 25 minutes, until the enchiladas are heated and cheese is bubbly.
  3. Celiac.com 12/30/2017 - Sometimes you just want a salad. Even in the middle of winter. This recipe relies on widely available winter vegetables to deliver a salad worthy of your deepest yearnings for summer. Ingredients: 8 cups torn lettuce leaves 4 cups of torn radicchio leaves 4 small white turnips, trimmed, roasted, sliced 4 medium golden or red beets, roasted, sliced 1 carrot, peeled and grated 1 large head fennel, roasted, sliced ½ cup olive oil 3 tablespoons white wine vinegar 1 tablespoon Dijon mustard 1 tablespoon honey 1 garlic clove, grated 2 teaspoons finely chopped fresh tarragon, plus more for serving ⅓ cup toasted almonds, slivered, or sunflowers seeds ½ cup pomegranate seeds Kosher salt, freshly ground pepper Tangerine, mandarin, or grapefruit wedges, as desired Directions: Shake oil, vinegar, mustard, honey, and garlic in a jar to combine. Add 2 teaspoons tarragon; season dressing with salt and pepper. Toss radicchio, fennel, beets, turnips, and lettuce in a large bowl to combine. Drizzle dressing over and toss to coat; season with salt and pepper. Toss in carrots, pomegranate seeds, and serve topped with almonds and more tarragon. Instead of croutons, serve with your favorite toasted gluten-free bread. Serve with citrus wedges, as desired.
  4. I never thought I would get to eattempura again, once I went gluten-free. Then I found this recipe. Notonly is the following tempura batter recipe gluten-free, it is also,egg-free, dairy-free, corn-free, nut-free, and soy-free. In fact,there are so few ingredients in this batter, that most diets canprobably eat it safely. Tempura can be made for breakfast, lunch,dinner or dessert. I don't like to eat too many greasy or friedfoods, so I like to eat tempura as a side dish combined with rice anda salad for a more balanced meal. This is a thin, but crispy batter,which is a nice light alternative to other heavier tempura batters. Tempura Vegetables (Gluten-Free) Batter Serves: 6 Tempura Ingredients: 2 cups rice flour 1 teaspoon bakingsoda ¼ teaspoon sea salt 2 cups cold carbonated water Vegetable Ideas: Sweet Potato Yams broccoli carrots cauliflower asparagus mushrooms zucchini eggplant bell peppers Serve with traditional Tentsuyu dipping sauce Ingredients: ¼ cup gluten-free vegetable stock, or dashi if you have it 1 Tablespoon Sugar or sugarsubstitute ¼ cup gluten-free Tamari 1 Tablespoon Rice Vinegar ¼ cup Water Heat all the sauce ingredients in asmall pan until the sugar is dissolved. Set aside to cool. Note: The thicker the vegetable, thelonger it will take to cook. You may want to blanch thicker vegetablelike sweet potato before frying. Softer vegetables like mushrooms andeggplant do not require blanching. Also, try to cook like-sizedpieces to avoid over or under cooking. I cut my vegetables intoapproximately 1 inch pieces in length, and ¼ inch in width. Avoidovercrowding your veggies and leave plenty of room to keep them fromsticking together. Also if you use meat, be sure your meat is cookingthoroughly to avoid eating raw or undercooked meat. When you drop a batter coated veggiein, little pieces of batter will explode off the veggie outward liketempura fireworks. These pieces indicate that your batter is hotenough. The veggies should cook for 40 seconds to 1 minute and feelcrispy when you knock them around. You don’t need them to be goldenbrown, so don’t wait for that. To make: Preheat vegetable or high heat oil in adeep pan to approx. 350 F. Combine the dry ingredients in a mediumsize mixing bowl. Add the carbonated water and whiskuntil smooth. Lightly dip ingredients in the batter andimmediately fry them until crispy. It takes longer to fry vegetablesthan to fry seafood. Drain tempura on a rack or paper towels. Serve right away with gluten-free soy sauce or your favoritedipping sauce. Tempura is best served fresh and hot.
  5. Celiac.com 01/10/2017 - Winter means cool, crisp weather, and warm, hearty root vegetables. So many good root vegetables are in season right now, and they make a delicious addition to any meal. Here's a recipe that's easy to make, and delivers a tasty bunch of hearty root vegetables. Ingredients: 1 cup diced, raw red beets 1 cup diced, raw golden beets 1 cup torn beet greens 4 carrots, diced 2 parsnips, diced 1 onion, wedges 2 cups diced potatoes 4 cloves garlic, minced ½ cup dry white wine ¼ cup canned garbanzo beans, drained 2 tablespoons olive oil 1 tablespoon dried thyme leaves salt and pepper to taste Tip: Add more root vegetables, including rutabagas, turnips, as desired. Directions: Heat oven to 400 degrees F (200 degrees C). Place the beet, carrot, onion, potatoes, garlic, and garbanzo beans into a 9x13 inch baking dish. Drizzle with olive oil, then add the thyme, salt, and pepper, stirring thoroughly. Bake, uncovered, for 30 minutes, stirring once at the 15 minute mark. At the 30 minute mark, remove the baking dish from the oven, and add in the wine. Return to the oven, and bake another 15 minutes or so, until the wine is mostly cooked away. When the vegetables are fork-tender, remove the baking dish, and add the beet greens, stirring until wilted. Season with salt and pepper, as desired. Serve warm with your favorite entrée.
  6. Celiac.com 09/14/2016 - Want to get gluten-free and fancy in a flash, with minimal effort and maximum culinary impact? Mayonnaise is your friend. Ingredients: Fresh vegetables, cut into bite-sized pieces. (I usually include carrots, steamed cauliflower, steamed broccoli, blanched asparagus, fresh radishes, fresh celery, fresh cucumbers, and fresh tomatoes.) Mayonnaise Your choice of spices, including Sriracha, mustard, horseradish, smoked paprika, chipotle powder, curry powder, minced dill pickles, roasted garlic, lemon zest, or lime juice. Directions: Mix 1-2 tablespoons mayonnaise as desired with Sriracha, mustard, horseradish, smoked paprika, chipotle powder, curry powder, minced dill pickles, roasted garlic, lemon zest, or lime juice. Place into small serving dishes, and serve with vegetable platter.
  7. Here's a dish that makes an excellent alternative to standard dinner fare. Aside from a bit of chopping, it's easy to make, healthy and delicious. Glass noodles give this dish a naturally gluten-free appeal. Ingredients: 12 ounces large shrimp, peeled and deveined 8 ounces dried broad bean noodles, soaked 30 minutes ¼ cup dried shrimp, soaked (optional) 2 cups chicken stock 1 medium zucchini, halved and sliced 1 large carrot, sliced thin 2 teaspoons soy sauce 1 tablespoon vegetable oil 1 small sweet onion, cut into small wedges 1 scallion julienned 3 cloves garlic, minced 1 teaspoon Shaoxing wine (Rice wine, sake, clear vermouth, or even white wine will all work in a pinch) 1 teaspoon salt ½ teaspoon sugar ½ teaspoon sesame oil â…› teaspoon white pepper cilantro, to garnish (optional) As with many dishes, it is helpful to prepare all of your ingredients before you begin cooking. Heat a wok over medium high heat and add the oil, onion, garlic, and dried shrimp. Stir-fry until the onion is translucent. Add the wine and stir-fry for another 30 seconds. Add the chicken stock, salt, sugar and broad bean noodles. Turn down heat to low and let everything simmer for about 10 minutes. Add the zucchini and carrots along with the soy sauce, sesame oil and white pepper. Turn the heat up to medium and cook for another 5 to 10 minutes, reducing almost all of the liquid. If you like your noodles a bit more soupy, you can add more chicken stock. Stir in the shrimp and scallions and cook for another 2 minutes, or until the shrimp is just cooked through. Garnish with cilantro and serve.
  8. Celiac.com 05/06/2014 - I love Indian food, but it’s one of those things I almost never make at home, partly due to lack of confidence. Still good Indian food can be expensive, so when I found this recipe for chicken korma with vegetables, I was eager to give it a try. This recipe for cicken vegetable korma came together fairly quickly and produced a tasty meal that went well with aromatic rice. Ingredients: 1½ tablespoons vegetable oil 1 medium onion, sliced and loosely chopped 1 teaspoon minced fresh ginger 4 cloves garlic, minced 2 potatoes, ½-inch sticks 4 carrots, ½-inch sticks 1 fresh jalapeño pepper, seeded and sliced 3 tablespoons halved unsalted cashews 1 can tomato sauce (4 ounces) 2 teaspoons salt 1½ tablespoons curry powder 1 cup frozen green peas ½ green bell pepper, seeded, chopped ½ red bell pepper, seeded, chopped 1 cup heavy cream 1 bunch fresh cilantro for garnish Directions: Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeño, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender. Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve with aromatic Indian style rice (see below). Aromatic Indian-style Rice Ingredients: 2 tablespoons butter 1 medium onion, halved, thinly sliced 4 each whole cloves, whole peppercorns, whole cardamom pods 1 cinnamon stick 2 bay leaves 2 cups long grain white rice (NOT the instant variety) 2 cups chicken broth 1½ cups water ½ teaspoon salt Directions: Sauté onion in butter until golden brown. Stir in spices, cook and stir 2 minutes. Stir in rice, cook and stir 2 minutes. Add broth and water, bring to a boil. Reduce heat, cover and simmer over low heat 20 minutes. Fluff with fork and serve hot. Serves 4 to 6.
  9. Few things can elicit in me such feelings of culinary triumph as roasting a chicken. Something about pulling juicy, golden brown bird from the oven just makes me smile with delight and anticipation. Chicken is one of the many things I love to roast. Roast chicken is one of those time-honored dishes that never goes out of style. Simple to prepare and delicious, roast chicken makes a great springtime dish. This recipe offers an easy way to prepare a delicious roast chicken. Ingredients: 1 whole, fresh roasting chicken Kosher salt and freshly ground pepper 2 cloves of garlic, crushed 1 lemon, quartered 1 large onion, halved 3 tablespoons extra-virgin olive oil 1 pound small red potatoes 1 bunch scallions 1 bunch baby carrots ¼ cup minced thyme Directions: Preheat the oven to 350 degrees F. Rinse the chicken and pat dry. Rub with crushed garlic. Season with salt and pepper. Score onion and place it in the chicken cavity. Place chicken skin-side up in a baking dish large enough to accommodate vegetables. Squeeze ½ lemon over the chicken, drizzle with 1 tablespoon olive oil and rub with thyme. Roast 30 minutes. Meanwhile, cut the potatoes in half and cut the scallions into thirds. Toss the potatoes, carrots and the remaining 2 tablespoons olive oil in a bowl, and season with salt and pepper. Remove the chicken from the oven and scatter the vegetables around it. Continue to roast about 35-45 more minutes, or until the vegetables are tender and the chicken is golden and cooked through. Squeeze the remaining ½ lemon over the chicken and vegetables. Season with salt.
  10. Sure, lots of the meals I make are variations on meals that traditionally contain gluten. However, I also make many that just happen to be gluten-free. Here's one of my favorites. Grilled pork chops are an old stand-by. Cheap, easy to prepare, and delicious. I serve this version with steamed fresh broccoli and carrots, along with mashed white sweet potatoes. The result is a quick, delicious summertime meal that is easy on the budget and leaves plenty of calories for wine or a nice dessert. Ingredients: 3-4 Pork chops 12-16 broccoli or broccoli spears (3-4 per chop) 3-4 white sweet potatoes (cubed) ¼ cup butter Splash of milk Splash of Balsamic vinegar Directions: Place pork chops on a hot grill (475-500 degrees) After 1 minute or so, rotate chop 90-degrees. Making sure chop is well-seared, after 1 more minute or so, flip chop. Repeat the process, rotating the chop 90-degrees again after about 1 minute. For thicker shops, use longer sear times. When chop is done, remove to a plate and let rest five minutes. White Sweet Potatoes and Carrots: Just before the putting the chops on the grill, place sweet potatoes and carrots on separate sides of a large steamer pot with hot water. While chops cook, steam sweet potatoes until soft enough to easily slide a fork though. Remove carrots when tender, but firm. Place carrots in a dish with a bit of butter, and cover. Place in a large bowl. Do not rinse. Broccoli: While chops are resting, and before mashing sweet potatoes, place broccoli into steamer and cover. Mash sweet potatoes. Add butter and/or a splash of milk. Salt and pepper to taste. Place sweet potatoes on plates next to chops. Remove broccoli when tender to fork. Place on plates with chops. Splash broccoli with aged balsamic vinegar. Serves: 3-4 persons Note: By 'white sweet potato," I do NOT mean the red-fleshed, orange-skinned tuber that Americans call a "Yam." I mean the white-fleshed, paler-skinned version that often appears alongside the at the market, both of which, according to botanists are actually sweet potatoes, not yams. Sweet potatoes are low-glycemic, which makes them ideal for diabetics. They also taste really good mashed with butter, salt and pepper. And, yes, if you're feeling particularly potato-ish, you can use good old regular potatoes instead.
  11. It has been a while since I’ve tried Tasty Bite products, so when their samples arrived a few days ago I was reminded of just how simple their products are to prepare—most require only 90 seconds in the microwave and they are ready to eat. In addition to being very easy to prepare, most of their products are also gluten-free. This combination makes them an easy choice when you want great gluten-free Indian Cuisine. I picked out the gluten-free Jaipur Vegetables from their other samples because I love this dish, which consists of slow cooked vegetable stew with paneer cheese. In addition to being gluten-free their products also do not contain MSG or preservatives, and are a healthy choice because they contain a wide array of vegetables that are very nutritious. Modern food technology still amazes me—90 seconds after putting the gluten-free Jaipur Vegetables in the microwave it was ready to eat, and it tasted wonderful! The vegetables were remarkably fresh tasting, and were cooked to perfection—this dish really tasted like something that would be served at a high-end Indian restaurant (without the high cost!). I would definitely buy Tasty Bite Jaipur Vegetables on a regular basis, as well as their other outstanding gluten-free Indian meals and side dishes. For more info visit: www.tastybite.com. Note: Articles that appearin the "Gluten-Free Product Reviews" section ofthis site are paid advertisements. For more information about this seeour Advertising Page.
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