Posts Tagged recipes
One of the most valuable lessons I’ve learned since being diagnosed with Celiac disease is that if I am craving a food, I can either make it at home or find a reasonable take-out solution with a little bit of research. This is really valuable at busy times of the year, like in the weeks leading up to Christmas!
Here are our top ideas so that you can satisfy your cravings with some gluten-free goodies.
We visited Costco Bayers Lake for a change this weekend and picked up a couple of great certified gluten-free finds that we wanted to share with you.
The first item was a two-pack of Essential Baking Company gluten-free bread. We paid $8.99 for two loaves of their Super Seeded Multi-Grain bread. The best part is that each loaf is in its own vacuum-sealed bag, and they don’t have to be frozen (or even refrigerated) until opened, or January 2015!
Why We Love It
Fresh pasta is such a delicious treat, especially for Celiacs who often are limited to dried pasta. Spinach fettuccine ups the ante by offering something a little bit different. This recipe makes enough pasta for about four people.
- 1 package RP’S Pasta Spinach Fettuccine
- 2 tablespoons extra-virgin olive oil
- 1 medium white onion, diced
- 1 medium yellow squash, diced
- 2 teaspoons fresh grated lemon zest (plus a bit extra for garnish)
- ¼ cup white wine
- ¾ cup gluten-free chicken broth
- ⅓ cup heavy cream
- 2 ½ tablespoons fresh lemon juice
- 1 cup finely grated Parmesan cheese
- Cook fettuccine according to package directions.
- Drain the pasta, reserving ½ cup of the cooking liquid, and return the pasta to the pot.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the onion and season with salt and pepper.
- Add the yellow squash and sauté until almost tender.
- Add the lemon zest and continue cooking for 1 more minute.
- Add the white wine to deglaze the pan.
- Add the chicken stock, heavy cream, lemon juice, and reserved cooking liquid.
- Bring to a simmer and continue cooking until the sauce is creamy and coats the back of a spoon.
- Stir in the grated Parmesan cheese. Season the sauce with salt and pepper to taste.
- Toss the pasta with the sauce and serve. Garnish with additional lemon zest and enjoy!
- In Halifax, you can find RP’s Pasta at Pete’s Frootique and Chops Meat Market. In Moncton, try Jane’s Gluten-Free Foods.
Why We Love It
Fish and chips is a classic Maritime dish, especially in the summer. This version is a bit lighter since it’s done entirely in the oven. The recipe below makes enough fish and chips for two people, but can easily be scaled for a larger group.
Ingredients – Chips
- Three large Yukon or Russet potatoes
- Slightly more than 1 tbsp. vinegar
- 2 tsp. table salt
- 1 tbsp. canola oil
- Sea salt to taste
Ingredients – Fish
- Two fish fillets (any white fish will do, such as cod, haddock, or tilapia)
- About ¼ cup Miracle Whip or mayonnaise
- 1 cup gluten-free kettle chips, salt and vinegar flavour
- Preheat oven to 450°F.
- Fill a large pot with water, 2 tsp. table salt, and slightly more than 1 tbsp. vinegar. Bring to a boil.
- While water is coming to a boil, cut potatoes into French fry shapes (stick about half an inch thick, or however you like them).
- Once water is boiling, place potatoes in pot and boil for 10 minutes.
- After 10 minutes, drain potatoes well using a strainer or colander. (Be careful because they will be fragile.) Then, carefully place them in a bowl, toss with the canola oil, and season with salt.
- Place potatoes on a baking sheet lined with parchment paper or non-stick foil. Place sheet into oven and set a timer for 13 minutes.
- Meanwhile, place potato chips in a Ziploc baggie and smash them up with a rolling pin or mallet.
- Brush fish with the Miracle Whip and then press crushed chips onto the sauce. Carefully place on a baking sheet lined with parchment paper or non-stick foil.
- Once the oven timer goes off, turn the French fries over. Put the fish into the oven at the same time.
- Bake both fish and fries for 12 minutes. Season fries with extra salt if desired.
- Serve and enjoy!
- Be very careful when purchasing the kettle chips. We have seen several brands that include malt vinegar but were labelled gluten-free. We would recommend the Covered Bridge or Kettle brands.
- If you are just making the fries, you can also cook them at 500°F for 20 minutes.
- Thanks to reader Dave for the chip recipe!
(Source for fish recipe: http://www.kraftcanada.com/recipes/fish-n-chips-a-twist-164654)
Why We Love It
This dish is full of the flavours of summer, plus it’s super-healthy and filling. It’s impressive enough to serve to guests yet easy enough to whip up for a weeknight meal. The recipe as we have shared it makes about four servings, but can easily be doubled.
- About one pound of large sea scallops (400 grams)
- 2 ½ tablespoons herb pesto
- Half of a lemon, zested and juiced
- One small package of grape or cherry tomatoes, quartered
- One cup peeled and diced English cucumber
- One cup diced fennel bulb
- 2 ½ tablespoons diced shallots
- 1 tablespoon freshly chopped tarragon
- 2 tablespoons olive oil
- Salt and pepper to taste
- Combine scallops, pesto, and about half a teaspoon of lemon zest in a small bowl. Cover and refrigerate for about half an hour.
- In the meantime, mix the remaining ingredients (vegetables, tarragon, and olive oil) with half a teaspoon each of lemon zest and lemon juice in a bowl. Season with salt and pepper and set aside.
- Once scallops have finished marinating, heat a barbeque or stovetop skillet on high heat. (Be sure to grease the grill or pan with a little bit more olive oil.) Grill scallops for about two minutes per side.
- Divide vegetable mixture among four plates. Top with scallops. Drizzle with lemon juice and serve.
- If you’d like a starch with this meal, try quinoa or wild rice.
- For added flavour, top this dish with a bit of crumbled feta cheese.
(Original Source: https://www.sobeys.com/en/recipes/grilled-scallops-with-summer-compote)