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Celiac.com 01/11/2025 - Japanese curry, or "kare," is a beloved dish that has become a staple in Japanese households and restaurants. Its origins trace back to the late 19th century when the British Navy introduced curry powder to Japan. Over time, the dish evolved, blending Indian-inspired spices with a uniquely Japanese taste profile. Unlike its spicier Indian counterpart, Japanese curry is milder, slightly sweet, and has a thick, stew-like consistency. It’s often served with rice and a variety of proteins and vegetables, making it a hearty and versatile comfort food. For those who follow a gluten-free diet, enjoying Japanese curry can be a challenge due to the traditional roux, which contains wheat flour. This recipe recreates the iconic flavors of Japanese curry with a homemade gluten-free roux, ensuring everyone can savor this warming dish. Packed with tender chicken, potatoes, carrots, and a rich, aromatic curry sauce, this dish is perfect for a cozy meal that feels like a hug in a bowl. Gluten-Free Japanese Curry Recipe Ingredients For the Curry: 2 tablespoons neutral cooking oil (e.g., vegetable or sunflower oil) 1 pound chicken thighs or beef, cut into bite-sized pieces 1 large onion, sliced 2 medium carrots, peeled and sliced into rounds 2 medium potatoes, peeled and cut into chunks 4 cups gluten-free chicken or vegetable stock 1 apple, grated (optional, for sweetness) For the Gluten-Free Curry Roux: 2 tablespoons gluten-free all-purpose flour 2 tablespoons butter or dairy-free alternative 2 tablespoons gluten-free soy sauce or tamari 2 teaspoons gluten-free curry powder 1 teaspoon gluten-free garam masala 1 teaspoon gluten-free ground turmeric 1 teaspoon gluten-free paprika 1 teaspoon honey or sugar (optional) To Serve: Cooked white or brown rice Pickled ginger or Japanese pickles (optional garnish) Instructions Prepare the Roux: In a small saucepan, melt the butter over medium heat. Stir in the gluten-free flour and cook for 1-2 minutes, whisking constantly, until it forms a smooth paste. Add the curry powder, garam masala, turmeric, and paprika. Cook for another minute to toast the spices. Slowly whisk in the soy sauce or tamari until combined. Remove from heat and set aside. Cook the Curry: Heat the cooking oil in a large pot over medium heat. Add the chicken or beef and sear on all sides until lightly browned. Remove the meat from the pot and set it aside. In the same pot, add the onions and sauté until translucent, about 3-5 minutes. Stir in the carrots and potatoes, cooking for another 2-3 minutes. Return the seared meat to the pot. Simmer the Curry: Pour in the stock and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20 minutes, or until the vegetables are tender and the meat is cooked through. Stir occasionally to prevent sticking. Thicken with the Roux: Gradually stir the prepared roux into the simmering curry. Stir well to ensure it dissolves completely and thickens the sauce. Add the grated apple and honey for sweetness, if desired. Simmer for another 5 minutes, allowing the flavors to meld together. Adjust seasoning with salt or additional soy sauce if needed. Serve: Ladle the curry over bowls of warm rice and garnish with pickled ginger or Japanese pickles, if using. Serve hot and enjoy! This gluten-free Japanese curry captures the essence of the traditional dish while being accessible to those with dietary restrictions. Its rich, savory-sweet flavors are sure to make it a new favorite at your dining table!

Celiac.com 11/30/2023 - Caldo de Res is a happy marriage of succulent beef, tender vegetables, and aromatic spices come together in perfect harmony, creating a soup that's not just a meal, but a celebration of Mexican culinary artistry. Whether you're seeking warmth on a chilly day or a wholesome family dinner, this dish offers a taste of Mexico's rich gastronomic heritage. Get ready to savor the essence of traditional Mexican cuisine with every spoonful of this soul-soothing beef soup. Ingredients: Soup: 2 pounds beef shank, with bone 1 tablespoon vegetable oil 2 teaspoons salt 2 teaspoons ground black pepper 1 onion, chopped 3 cups beef broth 1 (14.5 ounce) can diced tomatoes 4 cups water 2 medium carrot, coarsely chopped ¼ cup chopped fresh cilantro 2 chayotes, quartered (Optional) 2 ears corn, husked and cut into thirds 1 potato, quartered (Optional) 1 medium head cabbage, cored and cut into wedges Garnishes: 1 cup chopped fresh cilantro ¼ cup sliced pickled jalapeños ¼ cup finely chopped onion 2 limes, cut into wedges 4 radishes, quartered Directions: Cut the meat from the beef bones into about ½-inch pieces, leaving some on the bones. Heat a heavy soup pot over medium-high heat until very hot. Add oil, tilting the pan to coat the bottom. Add meat and bones and season with salt and pepper. Cook and stir until thoroughly browned. Add onion and cook until lightly browned; stir in broth and tomatoes. The liquid should cover the bones by ½ inch. If not, add some water to compensate. Reduce heat to low; simmer with the lid on loosely until meat is tender, about 1 hour. Pour in 4 cups water, and return to a simmer. Add carrots and ¼ cup cilantro, and cook for 10 minutes. Stir in chayote, corn, and potato; simmer until vegetables are tender. Push cabbage wedges into soup; cook until tender, about 10 minutes. Ladle soup into large bowls, including some meat, vegetables, and bones. Garnish with cilantro, jalapeños, and minced onion. Squeeze lime juice over soup and serve with radishes.

Celiac.com 08/26/2023 - Italian Caprese salad is a timeless and iconic dish that captures the essence of Mediterranean flavors in a harmonious symphony of colors, textures, and tastes. Hailing from the sun-kissed shores of Italy, this simple yet elegant salad showcases the beauty of minimalism by combining just a handful of fresh and naturally gluten-free ingredients that come together to create an unforgettable culinary experience. What truly elevates the Caprese salad beyond its simplicity is the quality of its components. Opting for locally grown, vine-ripened tomatoes and opting for the highest quality mozzarella—whether it's classic buffalo mozzarella or fresh, creamy burrata—makes all the difference. A drizzle of extra-virgin olive oil imparts a touch of grassy complexity, while a sprinkle of flaky sea salt and a dash of freshly ground black pepper tie everything together, enhancing each individual flavor note without overpowering the ensemble. Ingredients: 3 large heirloom tomatoes, sliced to about ½ inch 1 (16 ounce) package fresh mozzarella cheese, sliced a bit thinner than the tomato ½ cup fresh basil leaves 3 tablespoons extra virgin olive oil Salt and ground black pepper to taste Directions: Arrange tomatoes, mozzarella, and basil leaves on a serving plate, alternating between them. Drizzle with olive oil, then sprinkle with salt and pepper. Italian Caprese salad isn't just a dish; it's a celebration of seasonal produce and the Italian way of savoring life's simplest pleasures. With every bite, you're transported to the rustic countryside and the sun-drenched coastal villages of Italy, where the beauty of nature's bounty takes center stage, and the symphony of flavors dances on your palate, leaving an indelible memory of a perfect summer day. Grab a glass of your favorite chilled white or rosé wine, and enjoy the flavors of summer!

Celiac.com 12/09/2022 - A good vegetable dip can really help anchor the holidays. This tasty recipe comes from the Hidden Valley Ranch website, and has been a trusted staple for years. Serve it with fresh veggies, and your favorite gluten-free bread and/or crackers. Enjoy! Ingredients: 1 container (16 ounces) Sour Cream or Greek Yogurt 1 packet (1 ounce) Original Ranch ¼ cup chopped green onions or ripe olives, rinsed, drained ¾ cup diced, fresh tomatoes Assorted Vegetables Potato or corn chips for dipping Directions: Combine dips mix with sour cream. Stir in tomatoes, onions or olives. Chill at least 1 hour. Serve with assorted vegetables, potato chips or corn chips.

Celiac.com 10/19/2022 - We get a lot of questions from celiac community members wondering if certain brands and products are gluten-free. One question we see a lot is about Whole Foods products. We've done various articles on top brands of gluten-free products at Whole Foods, including gluten-free pie crusts, cupcakes, and desserts. Still, the questions keep coming. Lately, we've seen a lot of questions about frozen vegetables. Specifically, which frozen vegetables at Whole Foods are gluten-free? Here's the lowdown. Because all vegetables are gluten-free, and because vegetables usually remain gluten-free through processing, freezing and packaging, it's likely that most frozen vegetables are naturally gluten-free, with or without declaring that fact. As with many foods that are naturally gluten-free, it is not unusual for companies to simply not label those products gluten-free, even though they very likely contain no gluten. A quick search on the Whole Foods website shows the following frozen vegetables, though selection and availability may vary by region and store. As with all foods, read labels and avoid gluten ingredients. Naturally Gluten-Free Frozen Vegetables at Whole Foods Market (But Not Labelled Gluten-Free): 365 by Whole Foods Market Fries Mixed Root Veggies Frozen Broccoli Florets Frozen Brussels Sprouts - Petite, Frozen Butternut Squash Frozen California-style Vegetable Protein Blend Frozen Caribbean Style Vegetable Protein Blend Frozen Crinkle Cut French Fries (No Added Salt) Frozen European Greens Vegetable Blend Frozen Frozen Spinach Cut Frozen Green Peas Frozen Organic Broccoli Florets, Frozen Organic Cauliflower Florets, Frozen Organic Chopped Kale Frozen Organic Chopped Spinach Frozen Organic Chopped Spinach Frozen Organic Crinkle Cut Fries Frozen Organic Cut Green Beans Frozen Organic Frozen Three Pepper Blend Frozen Organic Hearty Blend Frozen Organic Mini Corn On The Cob, 6 ears Frozen Organic Mixed Mushrooms Frozen Organic Mixed Mushrooms Frozen Organic Riced Cauliflower Frozen Organic Shiitake Mushrooms Frozen Organic Stir-Fry Blend Frozen Organic Sweet Green Peas Frozen Organic Tater Puffs Frozen Organic Vegetables Haricots Verts (Extra-fine Green Beans) Frozen Organic Vegetables, Baby Lima Beans - No Salt Added Frozen Organic Vegetables, Butternut Squash Frozen Organic Vegetables, California-Style Blend (Broccoli, Cauliflower, Carrots) Frozen Organic Vegetables, Fire-Roasted Corn Frozen Organic Vegetables, French-Style Green Beans Frozen Organic Vegetables, Green Peas - No Salt Added Frozen Organic Vegetables, Mixed - No Salt Added Frozen Organic Vegetables, Mixed Mushrooms Frozen Organic Vegetables, Mixed Mushrooms Frozen Organic Vegetables, Peas & Carrots Frozen Organic Vegetables, Petite Green Peas - No Salt Added Frozen Organic Vegetables, Sweet White Corn - No Salt Added Frozen Organic Vegetables, Sweet Yellow Corn - No Salt Added Frozen Organic Vegetables, Zucchini Spirals Frozen Organic Whole Leaf Spinach, Frozen Potato Poppers Frozen Provencal Vegetable Blend Frozen Riced Cauliflower - Pilaf Style Frozen Riced Cauliflower - Stir Fry Style Frozen Riced Cauliflower Blend Frozen Roasted & Ready Baby Golden Potatoes, Frozen Roasted & Ready Baby Heirloom Potatoes, Frozen Roasted & Ready Baby Sunrise Potatoes, Frozen Romanesco Cauliflower Vegetable Blend Frozen Shelled Edamame Frozen Shredded Hash Browns (No Added Salt) Frozen Straight Cut Fries Frozen Sweet Potatoes Frozen Sweet Potato Fries With Sea Salt Frozen Vegetables, Artichoke Hearts Frozen Vegetables, Asparagus Spears Frozen Vegetables, Chopped Spinach Frozen Vegetables, Cut Green Beans Frozen Vegetables, Green Peas - No Salt Added Frozen Vegetables, Green Peas - No Salt Added Frozen Vegetables, Mixed - No Salt Added Frozen Whole Kernel Corn Frozen Sesame Citrus Riced Cauliflower

Celiac.com 08/19/2022 - Mahi Mahi is a great fish for the grill. This recipe pairs grilled mahi mahi with a simple, tasty salsa made with summer squash. It's a great way to enjoy the fruits of summer and the sea fresh from the grill. Ingredients: 1 yellow zucchini or yellow squash Kosher salt 2 tomatoes, diced ½ red onion, finely chopped ½ jalapeño pepper, minced (remove seeds for less heat) Juice of 2 limes ⅔ cup packed fresh cilantro (leaves and tender stems), chopped 1½ teaspoons ground cumin 1½ teaspoons ground coriander 8 skinless mahi mahi or striped bass fillets (about 6 ounces each) Extra-virgin olive oil, for brushing Freshly ground pepper Directions: Quarter the zucchini lengthwise, then thinly slice with a knife or mandolin. Transfer to a colander set over a bowl and toss with ½ teaspoon salt. Let drain 15 minutes. Combine the zucchini, tomatoes, red onion, jalapeño, lime juice and half of the cilantro in a bowl. Set aside 1 hour. Heat a grill to medium high. Mix the cumin and coriander in a small bowl. Brush the fish all over with olive oil, then rub with the spice mixture and season generously with salt and pepper. Grill the fish until it is well marked and releases easily from the grill, about 4 minutes. Flip the fish and continue cooking until firm, 2 to 4 more minutes, depending on the thickness. Transfer to a platter. Stir the remaining cilantro into the zucchini mixture and season with salt. Spoon over the fish.

Celiac.com 04/23/2022 - For those who know and love them, naturally gluten-free spring onions are prized for their subtle, delicious flavor. Grilled spring onions go great with Mexican food, steak, chicken, or ribs. Whether you like a couple on side, or a whole bunch to yourself, grilled spring onions are a fresh, nutritious way to experience the glorious, savory flavors of spring. Ingredients: 1 bunch spring or green onions Olive oil, or vegetable oil Fine sea salt, to taste Freshly ground black pepper, to taste Lemon wedges, optional Directions: Heat a gas or charcoal grill to medium-high. Trim off and discard any wilted parts at the top of the onions. Carefully cut away the roots at the bottom of the onion, making sure the bulb stays together and the onions stay in one piece. Generously brush the spring onions with olive oil or vegetable oil. Put the spring onions on the hot grill and cook them about 5-7minutes on one side, until grill marks appear. Then turn the onions once, and continue cooking until the onions feel fork tender all the way through, about 15 minutes total cooking time. Sprinkle the grilled spring onions with salt and freshly ground black pepper to taste. Spritz the onions with fresh lemon juice or serve the lemon wedges on the side so everyone can dress their own plate.

Celiac.com 03/25/2022 - We love summer! It awakens us to sunshine, family picnics, pool parties, longer days, beautiful nights— and easier gluten-free dining. Many people literally move the kitchen outdoors to their grill. Meals are simpler to prepare and can center on small plates and finger foods. At The Gluten-Free Cooking School in Phoenix, AZ, we enjoy creating easy and fun snacks to make our lives easier. Last year Whole Foods Market in Arizona welcomed us to give a gluten-free lecture series and food demonstrations in their stores. The following recipes were created for a summer class. They were so well received; we decided to share some of them with you, our friends. Grab your sunscreen and shades, make a couple of these appetizers and let the pool party begin! Fruit Fruit is nutritious, fun to dress up and easy to eat. Some fruits, such as apples and pears are best prepared at the last minute unless they are in a sauce—lime or lemon juice to help prevent them from turning brown. Apples: Dip wedges in pure maple syrup or gluten-free Rice Syrup, then dip in a combination of finely chopped nuts and raisins. Bananas: Slice a peeled banana lengthwise. Spread Nutella chocolate spread on both cut sides and stuff miniature marshmallow and raisins or nuts between the two slices. Mellon Wrapped in Prosciutto or ham: An elegant appetizer or finger food doesn’t get much easier than this. Simply slice any papaya, muskmelon, cantaloupe or mango into thin slices (peel and remove seeds first), then wrap thin strips of Prosciutto around the center of the slice. Apricots: Cut a fresh apricot in half, remove the seed and fill it with a gluten-free blue cheese or cottage cheese, then sprinkle with parsley leaves. Vegetables Like fruits, vegetables are highly versatile and healthy. Due to their heartiness, many of the vegetable appetizers or finger foods may be prepared ahead and will not suffer from browning or wilting, unless left in the Arizona heat, of course. Use vegetables as scoopers for any spread or as a ‘carrier’ for decorative and tasty no-cook-no-bake fillings. Vegetable fillings do not always have to fill up the entire piece of vegetable. Use a high contrast colored filling for extra appeal. Endive Leaves with beets are particularly beautiful. Cut endive leaves from their base, rinse and dry. Place a layer of canned or jarred beets toward the base of each endive leaf. Add a green delicate sprout for contrast. Pipe Cream Cheese thinned with milk and put into the endive leaves. Add a thin slice of freshly cut apple along the side of the cream cheese. Sprinkle with finely cut chives. Cherry Tomatoes: Choose cherry tomatoes that still have a little green stem attached. Cut a ‘hat’ off and scoop out the insides with a small melon ball scooper. Fill the cherry tomato with a spread by scooping the spread into the cherry or piping it in with a decorative tip pastry bag. Skewers Purchase mozzarella balls or cut mozzarella into chunks the size of cherry tomatoes. Remove stems from the tomatoes. Make a marinade of two parts extra virgin olive oil and one part red wine vinegar with a dash of lime juice, salt and pepper. Place mozzarella and tomatoes in the marinade and refrigerate for 30 minutes. Skewer mozzarella balls and the cherry tomatoes. Arrange on plate and garnish with basil. Make small melon balls from a firm cantaloupe and put on a skewer. For added zip, marinate melon balls in 1/3 cup Cointreau and 1/3 cup chopped fresh mint leaves prior to skewering. No Cook No Bake Appetizer: Gluten-Free Cracker Pie Ingredients: 1 cup of finely crushed gluten-free crackers of your choice 3 Tablespoons of melted butter or olive oil 2 cups of sour cream or tofu 1⁄2 cup pimiento-stuffed green olives 1⁄2 cup finely chopped celery 1⁄2 cup finely chopped green pepper 1⁄2 cup finely chopped onion 2 Tablespoons lemon juice 1 teaspoon salt 1 teaspoon Lea & Perrins Worcestershire Sauce Directions: Mix cracker crumbs with melted butter and press half into the bottom of a 9 inch spring form pan. Set remaining crumbs aside. In a medium bowl, stir together sour cream, olives, celery, green pepper, onion, lemon juice, salt, Worcestershire sauce, a teaspoon of paprika and dash of Tabasco sauce. Spread sour cream mixture over cracker crumb base; smooth top. Sprinkle remaining half of cracker crumbs evenly over the top. Press in gently. Cover with plastic wrap and refrigerate for at least 4 hours for flavors to blend. May be refrigerated for up to 2 days. Before serving, remove sides of spring form pan. Place pie on serving platter and decorate top with alternating strips of pimiento and green pepper. Place slices of green and black olives around top edge. Surround the pie with curly lettuce. Cut into pie-shaped wedges and serve. Serves 10 - 15 depending on the size of the cut.

Celiac.com 04/27/2021 - If you're looking for a perfect way to harvest the fresh in-season flavors of spring and still enjoy the hearty comfort food demanded by the still chilly nights, then this mushroom and leek risotto is the way to go. Ingredients: 4 cups chicken broth, divided 3 tablespoons olive oil, divided ¾ pound Portobello mushrooms, thinly sliced ¾ pound white mushrooms, thinly sliced 1 leek white and light green parts only (washed well and sliced thinly) 1 cup Arborio rice ⅓ cup dry white wine 3 tablespoons finely chopped chives 4 tablespoons butter ⅓ cup freshly grated Romano cheese sea salt and freshly ground black pepper to taste Pinch chili flakes Directions: In a saucepan, warm the broth over low heat. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms with their liquid, and set aside. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, and stir well to coat with oil, about 2 minutes. When the rice becomes pale and gold in color, add wine, stirring constantly until the wine is fully absorbed. Add ½ cup broth to the rice, and stir until the broth is absorbed. Continue adding broth ½ cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Add salt and pepper to taste. Serve hot.

Celiac.com 10/24/2020 - Antioxidants, anthocyanins, phytochemicals, carotenoids, tocopherols, polyphenols, enzymes with antioxidant activity—do those food-related words sound a bit esoteric to you? Like maybe you need to be part of an enlightened inner-circle of scientists to understand what they mean? We’ve made eating rather complicated, haven’t we? Forget the fancy words. If you focus on fresh whole foods, the semantics don’t really matter. Bringing healthy, nourishing food to the table is what is important, especially if you have an autoimmune disorder like celiac disease. But sometimes we get so focused on the individual nutrients and the complicated words that we forget about the big picture. The benefit of these individual ingredients might not be the same without consuming the whole food and letting them work their magic together. Autoimmune diseases are systemic in nature, so healthy nutrition is a vital piece of the wellness puzzle. The Standard American Diet (SAD) is rather dreadful in many ways, so food-industry scientists have come up with substitutions for the real thing and clever ways to fortify processed foods. Nutrients are being added to packaged foods as a marketing tool. Food that is reengineered to come in a box isn’t natural, but to make it more appealing to the consumer, manufacturers add something special like vitamin D, fiber, iron, or omega-3s and boldly announce it on the package. Something to catch your eye and make you wonder if you can live without it. While I’m not totally against boxed and fortified foods, it’s much better to limit your intake and stick with the real thing. That way you don’t get all the junk that often accompanies those food choices—additives, preservatives, chemicals, dyes, artificial flavors, and fillers that often contain gluten. Rather than a food product, enjoy the pleasure and health benefits of eating whole foods. And contrary to what it may sound like from my first couple of paragraphs, I’m actually quite fond of the science behind the food, but we don’t have to get neurotic about all the details, especially if we’re more thoughtful with our food choices to begin with. Back to the complicated science terms and the first word of this article—antioxidants. What are antioxidants and why is it important for us to have plenty of them in our diets? Antioxidants are molecules, or substances in foods, that are protective to normal physiological functions in the human body. They slow or prevent oxidation, which is a chemical reaction that produces free radicals that cause cell damage. Foods high in antioxidants protect the body from oxidation and boost the immune system. Here’s where antioxidants are important to those of us with celiac disease, which is a disorder of the immune system. We want to enhance healthy immune function and reduce cell damage and inflammation. Foods rich in antioxidants help us do that. Selenium, lutein, lycopene, glutathione, beta-carotene, and the vitamins A, C, and E are all antioxidants. Where do we find foods rich in antioxidants? According to a 2006 study published in the American Journal of Clinical Nutrition, researchers analyzed 1,113 food samples and identified the following 15 foods as having the highest antioxidant content per serving. From number #1 to 15: blackberries, walnuts, strawberries, artichokes (prepared), cranberries, coffee, raspberries, pecans, blueberries, ground cloves, grape juice, dark chocolate, cranberry juice, cherries, and red wine. The food groups with the highest overall antioxidant levels were spices and herbs, nuts and seeds, berries, fruits, and vegetables. In general, plants and plant products have much higher antioxidant levels than animal products, so add these foods to your shopping list and enjoy a daily dose of antioxidant protection!

Celiac.com 09/09/2020 - With the last of the summer corn on its way, what better way enjoy it, than a hearty salad of fresh seasonal vegetables? This recipe is quick, easy, nutritious and delicious. It's just the thing to brighten up a dull summer meal, or change up the usual routine. Ingredients: 4 ears of fresh, sweet corn 3 medium ripe tomatoes, 3 Persian cucumbers, sliced 3 radishes, sliced 2 hearts of palm sliced into rounds ¼ cup roasted pumpkin seeds or pine nuts 1 teaspoon cilantro, as desired 1 tablespoon olive oil 1 tablespoon balsamic vinegar Salt and fresh black pepper, to taste Directions: Cut the raw corn from the cob into a medium bowl. Add vegetables. Toss with oil and balsamic vinegar. Season with salt and pepper, as desired. Serve in bowls.

Celiac.com 05/09/2020 - If you're searching for an easy, one pot meal, this roasted salmon with asparagus, potatoes and tomatoes it just the trick. Toss in a handful of basil leaves, and you've got a tasty, satisfying one-pot gluten-free meal. Serve with white rice for a hearty dinner. Ingredient: 2 thick salmon fillets 12 ounces of small Yukon Gold or red potatoes 2 tablespoons olive oil 2 tablespoons balsamic vinegar 8 asparagus spears, trimmed and halved 2 handfuls cherry or grape tomatoes 8-10 basil leaves Direction: Heat oven to 425 Fahrenheit. Place the potatoes and 1 tablespoon of olive oil into an ovenproof dish, then roast them for about 20 mins until starting to brown. Add asparagus to the pot of potatoes, then continue roasting for 15 mins. Throw in the cherry tomatoes and vinegar. Gently place the salmon with the vegetables. Drizzle with the remaining oil and return to the oven for a final 10-15 mins until the salmon is cooked. Scatter over the basil leaves and serve everything scooped straight from the dish.

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.

Celiac.com 09/14/2019 (Originally published 04/05/2010) - Spring is finally here. It’s time to think of warmer weather, green buds on trees, green blades of grass poking through the straw-like landscape… think green. Think green about your food, too. Researchers claim that green vegetables promote good colon health and are good for the heart. They provide folic acid to pregnant women to help prevent birth defects. And greens in the kale family contain as much calcium as milk. They help balance all the sodium in our diets by providing healthy potassium. Age-related macular degeneration is a leading cause of blindness among individuals over the age of 50. A research study in Massachusetts found that people who ate spinach, collards, and other dark green, leafy vegetables five or six times a week had 43% lower risk of the disease than those who ate it less than once a month. And finally, green foods are loaded with antioxidants, minerals, and flavonoids. So how do you go about presenting green foods in enough different ways and with enough appeal to satisfy your family’s taste buds? First, learn how to cook each vegetable for peak presentation and nutrition. Then, concentrate on fun ways to incorporate “green” into your meal planning. The typical refrigerated shelf life for most leaf vegetables is ten to twelve days. When cooking broccoli, steam it to keep the green color and to retain all the nutrients. If you don’t have a steamer, put the broccoli in a colander and suspend it over a pot of boiling water for a few minutes. Steaming leafy greens (spinach, kale, Swiss chard) destroys the chlorophyll and will leave you with a messy gray wad. Precook leafy greens by boiling in water for 3 to 10 minutes then drain and season. Or sautéed in a little oil with some red pepper seeds and garlic. Cabbage can be added to soups, casseroles, stews, stir-fries. It can be rolled and stuffed, shredded for coleslaw, or eaten steamed with steamed potatoes. Leave the skin on zucchini for added fiber. Shred the zucchini into meatloaf, scrambled eggs, and muffins. This is a great vegetable to grill, or brush it with oil, sprinkle with seasoned breadcrumbs, then bake or broil. When selecting asparagus, thin spears are more tender than the thicker ones. Steam them lightly so they’re still tender-crisp, or brush lightly with oil and grill or broil. Sprinkling cooked asparagus with a little Parmesan cheese will enhance their flavor even more. Peas don’t need much boiling time, nor do green beans. When using frozen peas in a salad, you can just rinse them off under warm running water and not even bother pre-cooking them. Swiss chard and beet greens are delicious boiled, drained, then tossed with a little olive oil and vinegar. There are so many novel and delicious ways to incorporate more greens into your diet… Restaurants are now offering “lettuce wraps”. You’re served a dish of large lettuce leaves along with bowls of fillings and you create your own lettuce wrap. You can do the same thing at home using romaine lettuce leaves. Bread isn’t a necessary ingredient to make a fun and luscious sandwich. Fillings can vary from fajita (julienned veggies often with sautéed strips of beef or chicken) or a salad filling (egg, tuna, chicken, salmon, or ham salad) to a Mediterranean veggie filling of sautéed zucchini, mushrooms, onions, green pepper, kalamata olives, feta cheese, all sprinkled with Italian seasoning. Create your own pizza by doubling the amount of green pepper. Or leave off the pasta sauce and brush your pizza crust with olive oil, sprinkle with Italian seasoning, then top with chopped spinach or sautéed zucchini slices, roasted red peppers, and crumbled feta cheese. Vegetable soup can be a virtual pot of greenery! Stir in chopped spinach and mustard greens, peas, cut green beans, shredded cabbage, chopped kale and argula, shredded zucchini, and chopped parsley. Are you making gluten-free macaroni and cheese? Stir in peas and/or green beans. Pasta? Stir shredded zucchini into the marinara sauce or skip the sauce and just toss the pasta with sautéed chopped spinach and a little minced garlic. . Sometimes you just have to munch on something. Have a container of hummus or ranch dressing close by to dip broccoli florets, celery and cucumber sticks, and strips of green pepper. Quiche is a great for hiding greens. You can fold in chopped broccoli, spinach, artichokes, and/or asparagus tips. Stir-fry broccoli florets, snap peas, bok choy, celery, fresh baby spinach, and parsley; add a little gluten-free soy sauce and serve over rice. Put fresh parsley in everything. It adds color, flavor, and nutrition. It also helps keep your breath fresh. Another “green” you may not think of is green olives. Their oil doesn’t clog arteries and green olives can be added to salads, antipastos, salsa, Bruschetta, sliced on top of pizza, or simply marinated and enjoyed alone. Don’t overlook green herbs. Fresh mint is a glorious addition to salads, pesto, meatballs, peas, and iced tea. The darker the green, the healthier it is for you. So mesclun greens (often called spring mix), and baby spinach have more nutrition than iceberg lettuce. Dark green vegetables are high in fat-soluble vitamins A, K, D, and E. These vitamins require a little bit of dietary fat in order for the body to absorb them, so add a little olive oil when preparing the greens to make sure your body absorbs all of the vitamins you are eating. Spinach Mandarin Salad (Gluten-Free) This recipe is from the book “Gluten-Free Cooking for Dummies” Ingredients: ¼ cup pine nuts 2 tablespoons orange juice 1 ½ tablespoons balsamic vinegar 2 tablespoons olive oil 1/8 teaspoon salt 1/8 teaspoon pepper 2 teaspoons honey ½ teaspoon brown mustard 4 cups fresh baby spinach leaves ¼ red onion, sliced thin 1 can (15 ounces) mandarin oranges, drained Directions: Place the pine nuts in a small skillet that has been sprayed with nonstick spray. On medium-high heat, toast the nuts, stirring frequently, until they are lightly browned. Remove pan from heat and cool. In a large bowl, whisk together the orange juice, vinegar, oil, salt, pepper, honey, and mustard. Add the spinach and toss until evenly coated. Add the onion, oranges, and pine nuts then toss to distribute evenly. Serves 4.

Celiac.com 03/30/2019 - Need a super quick gluten-free dish that’s nutritious, delicious and vegetarian friendly? This stir-fried quinoa is sure to do the trick. This recipe is a simple blend of cooked quinoa, onions, peas, carrots, and corn. Add some spices, cook a bit, and finish with some fresh scallions, and you can call it dinner. Ingredients: 2 cups quinoa 1 quart of chicken broth 2 eggs ½ medium onion, diced 1 16 oz bag frozen mixed peas, carrots and corn (or go fresh if you like) 1 red bell pepper, seeded and diced ¼ cup gluten-free soy sauce 1 teaspoon ground ginger 1 tablespoon cooking oil, plus 1 teaspoon ¼ cup fresh scallions, chopped Salt and pepper Directions: Cook the quinoa according to directions in chicken broth in a medium saucepan about 15 minutes until tender. For best results, make quinoa a day in advance. In a large sauce pan, sauté onion in 1 teaspoon of oil until clear. Add veggies to onions, and cook until veggies are tender, but firm. Drain off any liquid from cooking, and set veggies aside. Heat oil to medium high in a large frying pan. Add quinoa, and stir to loosen grains. Toss in the vegetable mix, soy sauce, ginger and salt and pepper to taste. Stir and cook for a minute or so more. Form a clear spot in the bottom of the pan, and add an egg. Stir egg until it begins to hold together, then incorporate into the rest of the quinoa. Add scallions, and cook, stirring, until done, about 1 more minute. Remove from heat and serve in bowls. Option: Add leftover beef, chicken or pork, finely chopped.

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.