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Celiac Disease
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SmurfyShadow
Veteran Member
Joined : Dec 2008
Posts : 2386
Posted 4/4/2012 3:22 PM (GMT -8)
Let's Swap Recipes. I know that there is a couple of people always looking for recipes here, so I figured we ought to just make one big thread





Gluten Free Ratatouille

Ingredients

Makes 8 servings

30 minute prep time

1 1/2 hour cook time

1 medium eggplant (about 12 oz), cut into 3/4-in cubes

3/4 tsp sea salt

4 tbsp extra-virgin olive oil

2 medium yellow onions, peeled and cut into 1/2-in pieces

2 medium cloves garlic, minced (about 2 tsp)

2 medium red bell peppers (6 oz each), cored, seeded, and cut into 3/4-in pieces

2 small zucchini (about 12 oz), cut into 3/4-in pieces

1 1/2 cup coarsely chopped tomato

1 large sprig of thyme

1/2 tsp freshly ground black pepper

1/4 cup shredded basil

1/4 cup finely chopped parsley



Directions

Sprinkle the eggplant cubes with ¼ teaspoon of the salt, and place the eggplant in a colander set over a bowl. Cover the eggplant with a paper towel and place a plate over the towel. Weigh the plate down with a heavy can to press down on the eggplant. Let the eggplant drain for about 30 minutes to extract any bitter juice.



After the eggplant has drained, rinse it and pat dry with paper towels.



Heat 2 tablespoons of the extra-virgin olive oil in a medium skillet over medium heat. Add the onion and 1/4 teaspoon of the salt. Cook the onion for about 3 minutes, until translucent and beginning to soften. Add the garlic and cook for 1 to 2 minutes, until the garlic and onion are lightly browned. Remove the garlic and onion with a slotted spoon and place them in a medium Dutch oven or casserole.



Add 1 more tablespoon of the extra-virgin olive oil to the skillet. Stir in the peppers and ¼ teaspoon of the salt and cook for about 7 minutes, until the peppers are just beginning to brown.



Using a slotted spoon, transfer the peppers from the skillet to the Dutch oven or casserole. Add the zucchini and cook for about 4 minutes. Remove the zucchini from the skillet with the slotted spoon and add it to the Dutch oven or casserole.



Add the remaining 1 tablespoon of extra-virgin olive oil to the skillet and cook the eggplant, stirring occasionally. When lightly browned, add it to the Dutch oven or casserole.



Add the tomatoes to the skillet. Scrape up any browned bits on the bottom of the skillet.

Add the tomatoes to the Dutch oven or casserole, along with the thyme and black pepper. Bring the vegetables to a simmer. Cover and cook, stirring occasionally, for about 45 minutes.



Remove the lid and continue cooking for about 15 minutes. When done, the vegetables should be soft and the sauce thick. Stir in the basil and parsley. Serve hot or at room temperature.



Nutrition Facts

Per Serving: 119 calories

9.3 g fat

1. 4 g saturated fat

2 mg cholesterol

4 g fiber

3 g protein

12 g carbohydrates

267 mg sodium



Recipe courtesy of Dr. Mark Hyman.




Gluten Free Balsamic Marinated Tofu with Herbs and Sauteed Spinach

Ingredients

Makes 4 servings

10 minute prep time plus 1 hour or more to press, drain, and marinate

6 minute cook time



Balsamic Marinated Tofu

1 (14-oz.) package extra-firm tofu

4 tbsp extra-virgin olive oil

2 tbsp balsamic vinegar

1 tsp minced garlic

1 tsp minced parsley

1 tsp minced rosemary

1 tsp minced thyme

1/4 tsp sea salt

1/2 tsp coarsely ground black pepper



Sautéed Spinach with Garlic and Lemon

3 tbsp extra-virgin olive oil

4 medium cloves garlic, chopped

2 bunches fresh spinach (about 2 lb), thoroughly washed

1/2 tsp sea salt

1/2 tsp freshly ground black pepper

Zest of 1 lemon (about 1/2 tsp.)



Directions

Cut the tofu into 2 equal pieces. Slice each piece in half, horizontally, making a total of 4 slices. To press and drain the tofu, place the slices in a single layer on a shallow dish or tray, with paper towels underneath and on top of the tofu. Place another dish or tray on top of the tofu and weigh it down with several cans of food or a heavy skillet. Refrigerate for at least 30 minutes.



Meanwhile, combine 2 tablespoons of the extra-virgin olive oil, vinegar, garlic, parsley, rosemary, thyme, salt, and pepper.



After the tofu has drained, discard the excess liquid and pat the tofu dry with a paper towel. Place the tofu in a shallow dish and pour the balsamic marinade over it. Refrigerate for at least 30 minutes. Marinating longer will give the tofu a more intense flavor.



Heat the remaining extra-virgin olive oil over medium-high heat in a skillet large enough to hold the tofu in a single layer. Cook the tofu for 2 to 3 minutes on each side, until brown and beginning to crisp. Remove to a plate when finished cooking.



Serve atop sautéed spinach with garlic and lemon.



To make the spinach, heat the extra-virgin olive oil in a large skillet over medium heat. Add the garlic and cook until golden. Add the spinach, salt, and pepper. Cook, turning the spinach in the pan, until the spinach is wilted. Remove from the heat and stir in the lemon zest.



Nutrition Facts

Per Serving: 274 calories

23 g fat

3.3 g saturated fat

0 mg cholesterol

4 g fiber

12 g protein

9 g carbohydrates

615 mg sodium



Recipe courtesy of Dr. Mark Hyman. turn turn
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SmurfyShadow
Veteran Member
Joined : Dec 2008
Posts : 2386
Posted 4/4/2012 3:40 PM (GMT -8)
Kitchen Sink Salad

Mushrooms
Spinach
Chicken
Roman Lettuce
Craisens
Tomatoes
Carrots
Peppers
Sprouts
Chives
Onions

1. Brown chicken in pan, with olive oil
2. Cut all veggies in bite size pieces
3. Combine in big bowl
4. Add dressing
5. Serve


Raspberry Vinaigrette
Ingredients:

1/2 cup raspberries, fresh or frozen
1/4 cup apple cider vinegar
1/4 cup balsamic vinegar
2 tsp sugar
1 tbsp dijon mustard
1/4 cup vegetable oil

Preparation:
Add all ingredients, except oil to a blender or food processor and puree until smooth. Slowly add oil until well combined.


Mediterranean Mint Tea Salad Dressing

Ingredients:

2 minced garlic cloves
2 teaspoons salt
4 tablespoons freshly squeezed lemon juice
3/4 cup Virgin olive oil
2 teabags Tazo Brand "Zen" tea with lemongrass and spearmint
1 tablespoon Agave Nectar or honey

Preparation:
Put minced garlic, lemon juice, salt and Agave Nectar or honey in a heavy medium sized mixing bowl. open the teabags and add to the mixture. Slowly drizzle olive oil into the bowl while whisking constantly. Continue to add the olive oil until dressing emulsifies (thickens slightly).

Tip: Agave Nectar is a natural liquid sweetener from the agave cactus plant. It has a more neutral flavor than honey.
Yield: about 1 cup
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SmurfyShadow
Veteran Member
Joined : Dec 2008
Posts : 2386
Posted 4/15/2012 10:53 PM (GMT -8)
Quakers Apple Cinnamon Rice Cakes are Gluten Free. But you need to be careful, some have gluten.
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