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Gluten free food recepies

Gluten free food pic

Gluten-free diets were originally designed to combat coeliac disease, a serious autoimmune disorder that effects the intestinal tract. Coeliac disease affects more people in Ireland than you might think in Ireland and can be reversed by removing gluten out of the diet. Most people assume that those who can’t eat foods without gluten in it are missing out and are forced to eat food that lacks taste and excitement. This is not the case, as these gluten free recipes clearly show. They are full of flavour and easy to prepare.

Curried Rice With Shrimp
•    1 tablespoon olive oil
•    1 large onion, chopped
•    2 carrots, chopped
•    2 cloves garlic, chopped
•    2 teaspoons curry powder
•    1 cup long-grain white rice
•    kosher salt and black pepper
•    1 1/2 pounds peeled and deveined large shrimp
•    1/2 cup fresh basil
How to cook
1.    Heat the oil in a large skillet over medium heat. Add the onion and carrots and cook, stirring occasionally, until soft, 6 to 8 minutes.
2.    Add the garlic and curry powder and cook, stirring, until fragrant, 2 minutes.
3.    Add the rice, 2½ cups water, and ½ teaspoon each salt and pepper and bring to a boil. Reduce heat and simmer, covered, for 15 minutes.
4.    Season the shrimp with ½ teaspoon salt and ¼ teaspoon pepper. Nestle them in the partially cooked rice. Cover and cook until the shrimp are opaque throughout, 4 to 5 minutes. Fold in the basil.

Tuna With Black Pepper, Artichokes, and Lemon
Fresh tuna is tossed in a skillet with artichokes and garlic, served over rice.
•    1 cup of rice
•    2 tablespoons of olive oil
•    1/2 red onion, thinly sliced
•    3 6.5-ounce jars artichoke hearts, drained and halved
•    1 lemon, cut into 8 slices
•    2 cloves garlic, thinly sliced
•    4 sprigs fresh thyme (optional)
•    1 1/2 pounds fresh tuna, cut into 1-inch cubes
•    1 1/2 teaspoons kosher salt
•    1 teaspoon black pepper
How to cook
1.    Cook the rice according to the package directions.
2.    Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onion and cook until softened, about 3 minutes.
3.    Add the artichoke hearts, lemon, garlic, and thyme (if desired). Cook until heated through, 3 more minutes. Transfer to a plate.
4.    Season the tuna with the salt and pepper. Heat the remaining oil in the skillet.
5.    Cook the tuna, turning to brown all sides, to desired doneness, about 2 minutes for medium.
6.    Return the artichoke mixture to the skillet and toss. Serve over the rice.

Chicken With White Beans and Tomatoes
Chicken meets herb-flavored beans in a rustic, Italian-influenced dish.
•    2 15.5-ounce cans cannellini beans, rinsed
•    1 pint grape tomatoes
•    4 sprigs fresh thyme
•    4 sprigs fresh oregano, plus leaves for garnish
•    2 garlic cloves, smashed
•    1/4 teaspoon crushed red pepper
•    2 tablespoons olive oil
•    kosher salt and black pepper
•    8 bone-in, skin-on chicken thighs (about 3 pounds total)
How to cook
1.    Heat oven to 425° F. In a 9-by-13-inch (or some other large) baking dish, toss the beans and tomatoes with the thyme and oregano sprigs, garlic, red pepper, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper.
2.    Pat the chicken dry and place on top of the bean mixture, skin-side up. Rub with the remaining tablespoon of oil; season with ½ teaspoon salt and ¼ teaspoon black pepper.
3.    Roast until the chicken is golden and cooked through, 35 to 45 minutes. Sprinkle with the oregano leaves.

Turkey and Poblano Chili
A simple, hearty chili recipe swaps in turkey for the more usual beef.
•    1 tablespoon olive oil
•    1 onion, chopped
•    1 poblano pepper, chopped
•    2 teaspoons ground cumin
•    1 28-ounce can diced tomatoes
•    2 15.5-ounce cans kidney beans, rinsed
•    kosher salt and black pepper
•    2 cups shredded roasted turkey or chicken
•    tortilla chips (optional)
How to cook
1.    Heat the oil in a large saucepan over medium-high heat.
2.    Add the onion and poblano and cook, stirring frequently, until they begin to soften, 4 to 6 minutes; stir in the cumin.
3.    Add the tomatoes (with their juice), the beans, 2 cups water, 1¼ teaspoons salt, and ¼ teaspoon pepper and bring to a boil.
4.    Reduce heat and simmer, stirring occasionally, until slightly thickened, 12 to 15 minutes.
5.    Add the turkey and cook until heated through, about 3 minutes. Serve with tortilla chips, if desired.

Chicken and Sweet Potatoes With Shallots
Pan-browned chicken breasts are served over a mash of healthy sweet potatoes.
•    1 ½ pounds sweet potatoes, peeled and cut into 2-inch pieces
•    kosher salt and black pepper
•    4 tablespoons olive oil
•    4 boneless, skinless chicken breasts (each 6 ounces)
•    4 shallots, sliced into thin rings
•    2 tablespoons roughly chopped fresh rosemary
How to cook
1.    Place the sweet potatoes in a large pot. Add enough cold water to cover and bring to a boil.
2.    Add 1 teaspoon salt, reduce heat, and simmer until tender, 14 to 16 minutes. Reserve ¼ cup of the cooking water, drain the sweet potatoes, and return them to the pot. Mash with the reserved cooking water.
3.    Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.
4.    Cook the chicken until golden brown and cooked through, 7 to 8 minutes per side. Transfer to plates.
5.    Wipe out the skillet. Heat the remaining 3 tablespoons of oil over medium-high heat. Add the shallots, rosemary, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring, until the shallots are tender, 3 to 4 minutes.
6.    Serve the chicken with the potatoes and drizzle with the shallot mixture.


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