gluten-free Archives - Page 3 of 6

Braised Short Ribs over Chickpea Fusilli #glutenfree

Red Wine Braised Short Ribs over Chickpea Fusilli
Roasted Cardamom Carrots, Horseradish Cream, Chives

Braised Short Ribs over Chickpea Fusilli is the second of two very popular dishes we served at “Sip & Savor: A Gluten-Free Experience” to support the Celiac Disease Foundation on behalf of Explore Cuisine.

Often, gluten-free dishes are vegetarian, as many health conscious consumers fall into both categories. However, there are several people with Celiac disease that are neither vegetarian nor vegan and simply crave dishes that are traditionally made with wheat, such as short ribs with buttered egg noodles.

Our dish is a gluten-free version of that crave-worthy meal. We substitute Explore Cuisine chickpea fusilli for the noodles and use gluten-free flour in the preparation.

Continue reading “Braised Short Ribs over Chickpea Fusilli #glutenfree”

Back To School Pasta Dinner #glutenfree

Back To School Pasta Dinner #glutenfree #familyfriendly #chicken #peas #carrots

Back To School Pasta Dinner for the Whole Family

Chicken Breast, Peas, Carrots
Gluten-Free Chickpea Fusilli
Light Cheesy Creamy Sauce

This is an awesome recipe the whole family will love. It’s great for the start of a new school year with fall colors and a rich cool weather vibe. A satisfying but lighter style cheesy-creamy sauce made with low-fat milk coats organic protein-packed gluten-free chickpea fusilli pasta. It’s full of hearty-sized pieces of browned chicken breast and plenty of vegetables – peas and carrots – two of the most popular with kids.

The sauce is flavorful, but I’ve gone easy on the shallot, garlic, and nutmeg – so the flavors are there in the background but they are not a turn-off for the little ones.

And there are no icky green bits in the dish, I garnish with a large sprig of tarragon or parsley, that’s easy to remove! Serve finely chopped herbs on the side for adults to sprinkle on their dinner.

Back To School Pasta Dinner Recipe

Continue reading “Back To School Pasta Dinner #glutenfree”

Top 8 Allergen-Free Rice Noodles

Rice Noodles with Lemon Ginger Sunflower Seed Sauce Grilled Nectarines, Fresh Berries, Mint and Basil

Top 8 Allergen-Free Rice Noodles
Lemon Ginger Sunflower Seed Sauce
Grilled Nectarines, Fresh Berries, Mint and Basil

This ambrosial rice noodle dish was created to have broad appeal to both those with food allergies and those without. In addition to being gluten-free and vegan, it is also free from the Top 8 Allergens – peanuts, tree nuts, soy, milk, eggs, wheat, fish, and crustacean shellfish. These eight foods (and any ingredient that contains protein derived from one or more of them) account for an estimated 90 percent of allergic reactions.

The rice noodles are manufactured in Thailand in an allergen free and dedicated gluten-free facility. The sunflower butter is a product of the USA and processed in a facility free from the top 8 allergens. Explore Cuisine Brown Rice Noodles are tossed with a tasty sauce made with lemon, ginger, garlic and SunButter Sunflower Butter in this summer-y dish with smoky grilled nectarines, juicy berries, and fresh herbs.

Each year, millions of Americans have allergic reactions to food. Although most food allergies cause relatively mild and minor symptoms, some food allergies can cause severe reactions, and may even be life-threatening.

There is no cure for food allergies. Strict avoidance of food allergens — and early recognition and management of allergic reactions to food — are important measures to prevent serious health consequences. (From FDA here)

Top 8 Allergen-Free Rice Noodles Recipe

Continue reading “Top 8 Allergen-Free Rice Noodles”

Gefilte Fish, Made with Love

Geri’s Gefilte Fish

Gefilte Fish made with love…for Passover, for our beloved family, for our cherished friends. While the gefilte fish doesn’t appeal to everyone at the Seder (to put it mildly) it does have a time-honored place on the Passover menu.

How To Make Gefilte Fish

It could have something to do with nostalgia and the memory of my Nana’s gefilte fish from Passovers long ago…but I love those fishy balls poached with carrots and onion now served with chrain, matzohs, and a delicious beet salad with citrus and walnuts. Especially when they’re made by Geri!

Several guests at our Seder adore the perennially controversial appetizer, while others politely refrain, due to its “ahem, fishiness” – but we all have to appreciate that it is made in respect for age-old customs and tradition, and ultimately made with love.

This year, I asked my dear Cousin Geri, who has been making our gefilte fish for decades, if she would share her recipe. It simply rocks. What took me so long to ask?

Gefilte Fish for Passover

Geri’s Gefilte Fish Recipe

Continue reading “Gefilte Fish, Made with Love”

Oatmeal Pancakes

Oatmeal Pancakes #glutenfree

Oatmeal Pancakes

Good morning! How are you?

I started to write that this is the first time in almost 10 years that I am sharing a pancake recipe…but that is not true. I have posted several Potato Pancake recipes (latkes) AND Korean Pancake recipes (jeon), but those were savory pancakes, not traditional breakfast pancakes.

For those attempting to eat oatmeal every morning for its soluble fiber and cholesterol lowering benefits, good for you! But let’s face it…the whole-grain, high-fiber, gluten-free, steel-cut or old-fashioned rolled oatmeal in a bowl can get boring fast.

So you might be excited to see this recipe for oat pancakes! These oatmeal pancakes are made from two types – oat flour and rolled oats. It was adapted from the package recipe on Bob’s Red Mill Whole Grain Oat Flour.

I made a few changes to Bob’s recipe – leaving out the two tablespoons of sugar; substituting extra virgin olive oil for vegetable oil; and cooking the pancakes until the edges are nice and crispy.

These are not light and fluffy pancakes with a homogeneous spongy texture. They are super-hearty…and uber-delicious.

Although I photograph them in a stack of five, there is no way anyone would eat that many. Unless you are training for something big, or you are my teenage nephew.

Additionally, instead of the traditional big scoop of butter on top of the stack, I serve a dollop of non-fat Greek yogurt. It is equally satisfying, and healthier.