Gluten-Free Recipes for Dinner



Summer Tomato Corn Galette

September 2, 2020

From Oonagh Williams of Royal Temptations Catering

‘Galette’ just means rustic looking, single crust, free-form pie with a filling and the crust folded partway over the top of the filling. Bon Appétit says, “their imperfections are what set them apart—in fact, the less you do, the better they look.” 

Normally during the warmer months, once a month a girlfriend and I drive down to Wilson Farm in Lexington, MA. For those that don’t know, Lexington (yes the same one you learned about in history) is a very old area of Mass, full of expensive housing and Wilson Farm has 33 acres right in the middle. The farm has been operating there since 1884 with the first farm stand in the 1950’s.  

Most of their fruit and vegetables are locally grown and you can see the fields surrounding the shop, right in the middle of houses. Remember as I always say on NH’s ABC WMUR’s Cooks Corner, most real food is naturally gluten-free until manufacturers mess around with it. Inside, the fruit and veg are arranged like the finest French markets, with fresh baked goods (including gluten-free), large cheese selection, meats, fresh from their kitchen soups, salads, meals and more, as well as flowers and plants.  Weekends and special event times like the tomato festival, there would be samples to try. They have another farm in Litchfield, NH and locally we could look across the river from the Anheuser Busch plant to the red barn building in Litchfield, but had to drive the long way around to get there. 

There is a recipe wall behind the row of checkouts, with lots and lots of free recipe cards for you to take away and make yourself. This is one of the recipes I used to make in wheat flour days and now with fresh local corn and tomatoes abounding, I make it gluten-free.

Gluten-Free Summer Tomato Corn Galette
recipe Cornmeal Galette dough for 1 galette, about 11 inches in diameter

Again with local availability at the moment, I didn’t have regular gluten-free cornmeal so I substituted Krusteaz honey cornbread mix. Bob’s Red Mill carries gluten-free cornmeal and cornflour but one is too gritty and the other is too fine for my taste. 

Ingredients:

  • 4 oz, ¾ c KAF gluten-free all-purpose flour – no xanthan gum, no baking powder. 
  • 2/3 cup/ 4 oz Krusteaz gluten-free honey cornbread mix, does contain both xanthan gum and baking powder so don’t add any more. Substitute cornmeal/cornflour that you have, by weight, and dough might need more liquid added.
  • (1 tsp. Sugar – not necessary if you use Krusteaz)
  • salt and pepper
  • ⅓ cup grated Parmesan cheese, I’ve also used Sharp cheddar when I was out of Parmesan
  • 6 Tbsp, 3 oz, cold butter, cut into ½-inch slices 
  • 2 Tbsp olive oil
  • 3 tbsp ice water

Filling

  • 2 Tbsp. olive oil
  • 1 large onion, peeled and finely chopped
  • 2 cloves garlic, peeled and finely chopped
  • 1 Tbsp. marjoram, chopped, I’ve also used fresh oregano and fresh basil, depending on what you have grown or what’s available 
  • Kernels from 2 ears of corn (about 2 cups) Fresh corn makes a phenomenal difference in taste compared to frozen or canned but they still taste good. I cook extra corn day before, then cut off kernels
  • 1 large roasted red bell pepper, peeled, deseeded and cut into 1” squares.  I don’t know what this would taste like with jarred peppers, freshly roasted red bell pepper is addictive and freezes well
  • ~3 large ripe tomatoes, sliced – I like Campari
  • ¾ c 3 oz shredded cheddar

Directions:

  1. I put the flour, Krusteaz, (sugar), salt, pepper, and Parmesan cheese in food processor. Add the chilled butter and pulse until butter is small pieces. Or in a bowl by hand or with a pastry blender.  Add the olive oil and ice water, and pulse until the dough begins to come together. It should be soft. Gather the dough with your hands and shape it into a disk. Wrap the disk in plastic and refrigerate for about 1 hour.
  2. I like to cook onion in microwave-safe dish until meltingly tender and sweet.  Plus you don’t have to keep watching pan to see if it’s burning. Season with salt and pepper. When onion is tender, add the corn, cut up bell pepper, garlic, marjoram or herb of choice, and set aside to cool. I have also made this with 2 diced zucchini cooked with onions and didn’t think it added to taste.
  3. This is a soft dough and I find it easiest to grease pyrex 9” pie plate and bake on metal sheet or use my Le Creuset cast iron 10” skillet. Put soft ball of dough onto skillet/pie dish, dust your fingers with some gf flour, press with your fingers. and press dough to reach up sides of pan. You are going to fold down edges of dough on side of pan on top of onion corn filling.
  4. Spread the onion and corn mixture over base of the dough. Starting about 2 inches in from edge of onion mix, arrange the tomatoes in a single layer over the onions and season them with salt and pepper. Sprinkle the cheese over the tomatoes. Lift the edges of the dough and fold them inward over the filling, pleating as you go, to form a folded-over border. I use a thin plastic spatula and ‘flip’ the dough from edge of pan down onto filling.  I find this easier than trying to persuade dough away from side of pan with my fingers. Pinch together any tears in the dough. I have tried making this by rolling out and lifting dough and find pressing dough into pan is easier. 
  5. Bake in preheated 375 * oven until the crust has browned and the cheese has melted, 40 to 50 minutes. Let cool for 10 minutes before serving. This is a rich, very ‘short’ pastry.  In a metal pan, the bottom crust is more thoroughly cooked. A totally different recipe said about serving a potato casserole with salsa, sliced avocado and sour cream.  I tried that but I thought it was too many extra flavors.

wilsonfarm.com recipes are online
Wilson Farm, 10 Pleasant Street, Lexington, MA 02421
(781) 862-3900

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Cilantro Lime Cauliflower Rice

July 28, 2020

From Oonagh Williams of Royal Temptations Catering

Cauliflower rice can be boring. I wanted to come up with a recipe that’s not as boring and I think I have achieved that with this one. I hope you like it! Half a head of cauliflower should yield about 1lb or four cups of rice using the (coarse) grating attachment for your food processor. If you chop or pulse the cauliflower you just get square-shaped bits similar to couscous, not rice. Enjoy!

Gluten-Free Cilantro Lime Cauliflower Rice 

Ingredients:

  • 1/2 large head of cauliflower shredded – about 1lb (500g) weight, 4 cups.
  • 1 Tbsp (15 ml) butter
  • 1 Tbsp (15ml) olive oil, avocado oil or almond oil
  • Medium onion peeled and finely chopped
  • 2 cloves garlic, peeled and finely crushed
  • 1/2 red bell pepper, deseeded and cut into 1/2-1 inch squares. I like red for color and sweetness.
  • 2 tsp (10 ml) hot pepper jelly, optional
  • Lime juice – about 1 tablespoon /15 ml
  • About 1/2 c (120 ml) cilantro chopped – is about 2 tbsp (30ml) when chopped.
  • Salt and pepper
  • 1 Tbsp butter to finish – optional

Directions:

  1. Break the cauliflower in florets and cut off most of the stalk. The stalk just doesn’t shred nicely.
  2. Rinse cauliflower, drain and pat dry.
  3. Put shredding blade into your food processor and shred cauliflower. It shreds into rice looking grains except for little pieces of stalk.
  4. Melt some butter and olive oil together in 9 inch skillet.
  5. Add finely chopped onion, red bell pepper and garlic. Cook over medium heat for about 3-5 minutes until softening.
  6. Add cauliflower rice, salt, pepper and optional hot pepper jelly, stir well, cover and cook for another 5 minutes until cauliflower is cooked as you like it.
  7. Stir in lime zest, lime juice, cilantro, add a knob of butter if you want, it really adds to taste. Turn off heat, let stand for a minute for flavors to mingle.

Note: Use basil and sun-dried tomatoes for Italian flavors, oregano, mint, artichokes, and feta for Greek flavors. Use cooked beans and some coconut milk for Caribbean style. Parsley and green onions can be used on all recipes.

You can find Chef Oonagh Williams at Gluten-Free Cooking with Oonagh on Facebook, LinkedIn or her website. Chef Oonagh has a culinary arts degree, celiac disease and other food allergies. Remember most real food is naturally gluten-free until manufacturers ‘mess’ around with it and only baking really needs changing.

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Orange Sauce

March 26, 2020

From Oonagh Williams of Royal Temptations Catering

This gluten-free sauce goes well with an Easter ham, chicken, waffles/pancakes, over a cake or with ice cream.

In my wheat flour days, I had skinny sweet potato fries with a dipping sauce of roughly equal quantities of butter, maple syrup and bourbon—it was dangerously addictive. This is a gluten-free variation that my husband and I enjoy. I normally keep a container of concentrated orange juice in the freezer, transferred to a screw top container as it doesn’t freeze solid. I use orange juice concentrate in various recipes using orange juice for a more intense flavor.

Gluten-Free Orange Sauce

Ingredients:

  • ½ stick, 2 oz butter 
  • ½ c orange marmalade – I use an orange marmalade that has thin pieces of orange peel, not the expensive thick and chunky marmalade. 
  • ½ c orange juice concentrate
  • ½ c chopped toasted nuts
  • 2 tbsp rum, brandy, orange liqueur, bourbon – whatever you like and can have. Optional but does give a lovely flavor. 
  • 2 tsp gluten-free cornstarch mixed with 2 tbsp water. 
  • Pinch of salt and pepper

Directions:

  1. Melt butter, marmalade and concentrate together.
  2. Add nuts and rum, etc.
  3. Simmer for a minute, add cornstarch and water mix, stir well, bring back to a boil, simmer for 2 minutes and then serve. This does reheat well, keeps in fridge.  Add it to the skillet of fried chicken, pork so it mixes with meat juices and sugars caramelize slightly. For meat, add some rosemary to pan or mint to go with lamb.
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Wine & Rosemary Beef

December 2, 2019

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

Heading into the Holiday season and then other get-togethers, I wanted an entrée easily made, with easily available ingredients. And then I saw packets of roasted, vacuum packed, organic chestnuts in my local chain grocery store. My father always made a chestnut stuffing to go with the roast turkey.  London at Christmas with gleaming bright Christmas lights across the streets and in shop windows on Oxford Street and all the other street names you recognize. Braziers of roast chestnuts giving off light and heat on a winter’s night, trying to peel a hot chestnut with gloves on and then burning your tongue with the lovely flavor are special memories.

I’ve always made my beef stroganoff with sirloin steak. Traditionally it’s made with beef tenderloin/fillet steak and cooks in minutes, but you need to take out a mortgage for the recipe for a party and also count on being able to get well butchered, matured beef for flavor and tenderness. Beef Stroganoff is a very popular recipe with students and clients and one I have to always cook for certain clients. If you decide on this for a party, buy the beef sirloin when it’s on sale, trim it of fat, cut it up yourself rather than have the butcher do it and freeze ready to make a day or two in advance of the party. The flavor does develop and mellow if made in advance and helps you keep your sanity knowing another dish is prepared. 

Gluten-Free Wine & Rosemary Beef
6-8 portions when served as part of a meal with other dishes

Ingredients:

  • 2 lbs boneless beef sirloin, trimmed. Slice into thin slices about 2-3” long x 1” wide x1/4”-1/2” thick. 
  • 2 medium onions, peeled and finely chopped
  • 2 cloves garlic, peeled and crushed
  • 2 Tbsp butter or olive oil 
  • ¾ cup orange juice 
  • ¾ c Marsala wine 
  • ¾ cup gluten-free chicken stock
  • Zest of one orange, and then remove peel/skin of orange, segment and use for garnish
  • 4 x 4-inch stalks of fresh rosemary.
  • 2 3.5oz bags of cooked, peeled chestnuts
  • ½ 10 or 12 oz tub of fresh mushrooms  
  • Cornstarch to thicken, as needed
  • Salt and pepper
  • Chopped fresh parsley

Directions:

  1. Melt butter/olive oil in 8 cup pan and gently cook onions and garlic until translucent. This sweetens the onions and garlic.
  2. Turn up heat, add beef strips, and sauté beef strips until evenly brown or seared. 
  3. Add marsala wine, orange juice, chicken stock, orange zest, rosemary stalks, salt and ground pepper, stir well, turn temp to as low as possible. Cover pan and simmer for at least 20 minutes until beef is tender. This can take up to 45 minutes depending on quality of sirloin, size of pieces and pan used.  Use your slow cooker if you have one for cooking and reheating. (5 lb sirloin plus everything fits in 6 qt slow cooker and is great for a party, when I serve it with bacon and smoked Gouda risotto, not pasta.  Pasta tends to slide around the plate and drop on the carpet or clothes if you are standing to eat.)

Check that the pan is cooking at the lowest possible heat otherwise all the juices will evaporate away, leaving a dry mass. Add ½-1 c water if going dry.

I have also made this with Angus beef bottom round, labeled for a pot roast. Cut off heavy fat, and cut into small cubes. Roughly 2 hours in 350 oven or 30 minutes in pressure cooker once it comes to pressure. 

  1. Once meat is tender, increase heat, add mushrooms and quickly cook with meat mix.
  2. Dependent on amount of juices, thicken with cornstarch and let it cook for 2-3 minutes.
  3. Add chestnuts and let them simmer for a few minutes. If you add chestnuts too early, they break up, so you get the flavor but not the mouth experience of whole chestnuts. Remove stalks of rosemary, leaving just the needles.  For flavor without visible rosemary, put rosemary stalks in small coffee filter or cheesecloth tied shut. You can also add some parsley stalks to increase flavor if you add rosemary this way. 

Garnish with orange segments and sprinkle with fresh parsley.

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Cooked Cauliflower Rice and Cauliflower Rice Salad

August 29, 2019

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh

Cauliflower Fried Rice

Directions:

  1. Break cauliflower in florettes and cut off most of stalk. Stalk just doesn’t shred nicely.
  2. Rinse cauliflower, drain and pat dry.
  3. Put shredding blade into your food processor and shred cauliflower. It shreds into rice looking grains except for little pieces of stalk.
  4. Melt some butter and olive oil together in 9 inch skillet.
  5. Add finely chopped onion, half a red bell pepper deseeded and cut into small dice, 1-2 cloves garlic crushed. Cook over medium heat for about 3-5 minutes until softening.
  6. Add cauliflower rice, cook for about another 5 minutes until cauliflower is as cooked as you like it.
  7. Add a knob of butter if you want, it really adds to taste, a handful of fresh herbs and serve as a side dish or top with some nuts, cheese for meatless Monday.

Add hot peppers, pepper flakes.

Cauliflower Raw Rice Salad

1.Break cauliflower in florets and cut off most of stalk.  Stalk just doesn’t shred nicely.
2.Rinse cauliflower, drain and pat dry.
3.Put shredding blade into your food processor and shred cauliflower. It shreds into rice looking grains except for pieces of stalk.
4.Add some maple herb vinaigrette (below) to lightly moisten cauliflower rice.
5.Add chopped, fresh tomatoes, including any juice, small diced cucumber, shredded carrot – really whatever you would normally add to a rice salad. Stir and serve.

Salad is crisp when freshly mixed, but cauli does soften if refrigerated overnight. But then you could stir fry it for fried rice. Lovely light crunch without the softness of rice. Stand over bowl eating before serving good.

Maple Herb Vinaigrette

Ingredients:

1 tbsp gluten-free white wine or red wine vinegar, apple cider vinegar or fresh lemon juice
good pinch of salt to taste
freshly ground pepper
1 tsp gluten-free Dijon Mustard. You can also use honey Dijon, spicy for variation.
2 tbsp maple syrup – I use stronger tasting maple syrup – Grade A medium amber.(think of using honey if you don’t have maple syrup)
2 tbsp olive oil
6 Tbsp avocado oil or sunflower oil
1/2 cup fresh parsley measured before chopping
green of 4 green onion/spring onion, scallion stalks
few celery leaves if you have them

Directions
1.Put vinegar, mustard, salt, pepper and maple syrup in jug or 2 cup Tupperware style container or clean jam jar. Stir to dissolve salt etc.
2.Add oils and fresh herbs. Run immersion blender to finely chop herbs. If you don’t have immersion blender then chop herbs finely with scissors and add to dressing. If you do use immersion blender, dressing will thicken and go almost white/green in color.  On refrigeration, olive oil will solidify and then revert to liquid at room temperature.

This dressing mellows on standing so that no one ingredient overpowers the others.  Try it this way first and then experiment with different vinegars, other fresh herbs but try less total quantity of herbs, add different mustards etc. Remember your taste for salt or sugar can be different to mine.

With the scandal over olive oils, I find that most evo’s are far too bitter and overpowering in a vinaigrette/salad dressing.  This is my go-to dressing, easily made, loved by everyone.  Please don’t substitute fake sugar or agave nectar.  Maple syrup or honey add to taste, they’re not just a sweetener.

 

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Mardi Gras Dirty Rice

August 28, 2019

Recipe courtesy of ZATARAIN’S® 

Dirty Rice is a one-pot meal that starts with flavorful and easy-to-prepare Zatarain’s Dirty Rice, which can be customized to each guest’s unique tastes.

Gluten-Free Mardi Gras Dirty Rice
Prep 5 minutes/Cook Time: 35 minutes. Serves 7

Ingredients:

Directions:

  1. Heat oil in large skillet on medium-high heat. Add bell peppers; cook and stir 3 to 5 minutes or until tender-crisp. Remove from skillet. Add sausage to skillet; cook and stir 5 minutes or until no longer pink.
  2. Stir in Rice Mix and water. Bring to boil. Reduce heat to low; cover and simmer 20 minutes. Return bell peppers to skillet. Cover and cook 5 minutes longer or until rice is tender.
  3. Remove from heat. Let stand 5 minutes.

Gluten-Free and Flavor-Full! A Quick Guide to Eating Gluten-Free from Zatarain’s

For those with celiac disease, or just choosing to follow a gluten-free diet, cooking and shopping for gluten-free meal ideas can be daunting. Zatarain’s, the brand serving up authentic New Orleans-Style foods for more than 120 years, offers a wide variety of flavorful gluten-free rice mix options to jazz up mealtime. With Zatarain’s, there’s no need to sacrifice flavor to suit dietary needs.

Zatarain’s offers 19 rice mixes – with more in development – that feature a gluten-free designation on the front of the product packaging, confirming that each rice mix has been formulated as gluten-free and the production systems and processes have been validated to ensure the finished rice mixes are free of gluten. These rice mixes – including favorites like jambalaya, dirty rice and yellow rice – are the same flavorful products people already know and love, but with a gluten-free seal now displayed on the package.

For a complete list of Zatarain’s gluten-free rice mixes, visit www.zatarains.com/glutenfree.

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Raspberry Wine Glazed Ham

March 21, 2019

Raspberry Wine Glazed Ham

A delicious gluten-free main dish that’s perfect for Easter

From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh


T
his recipe (originally from Lithuanian Heritage magazine) would have been made with one of the hams, bone in, really thick layer of fat and skin and selling for about 79c/lb, versus the very expensive (and yes, delicious) spiral cut ham ($10/lb) from that chain that sells fancy hams. At my last Lithuanian cooking demo in March with an Easter menu, I was saying how my father and then I, would soak one of these cheaper hams for 24 hours, drain, fresh water and cook, then drain and finish in oven. This used to be the only type of ham that was available. One of the ladies said her mother always did it that way, so did she until her husband asked her why and she really didn’t know.
To get rid of excess salt–
she and her husband were happy to get a sensible answer.


Last year I bought for the first time, Carando labeled gluten-free, sliced, spiral boneless brown sugar and spice ham. $2.99 or $3.99 per lb, at my local Market Basket with long refrigerated shelf life. Remove red foil cover, then netting. Hold plastic vacuum wrapped ham over sink, cut open, drain off juices and then I put it in large ziploc bag on a dinner plate in fridge. I find that if you separate the spiral slices and immerse them in raspberry wine glaze and refrigerate for 1-2 days, they really absorb flavor of raspberry, wine and butter. Then gently reheat in sauce to serve. The ham darkens in color, remember raspberry glaze will stain white tablecloth.

Gluten-Free Raspberry Wine Glazed Ham

Ingredients:

  • ¼ cup dry white wine or sherry – I used Fetzer Gewűrtztraminer
  • 1 tablespoon lemon juice
  • 2 teaspoons gf cornstarch
  • 1/3 cup seedless raspberry jam _ I use Trappist, ~$3 for 12 oz jar in my local store -Market Basket.
  • 1 tablespoon butter


Elsbeth, a German lady from my Lithuanian cooking demos, suggested adding 3 crushed Juniper berries (I buy juniper berries from Penzey’s –Nationwide mail order or stores) and one whole clove to deepen flavor as you make glaze, just remove them as you serve.


Roughly three times quantity, so more glaze for soaking slices of spiral cut, rather than glazing whole ham:

  • jar of seedless raspberry jam
  • 2 oz butter, I actually used a 4 oz stick last time.
  • 3/4 c wine
  • ¼ c lemon juice – ~1 lemon, genuine lemon please, not the bottled stuff.

Directions:


1. Preheat oven to 325*. Place whole boneless spiral ham in deep serving dish, If you are leaving the spiral ham whole.


2. In a small saucepan, blend wine and lemon juice with cornstarch.


3. Add about half the jam. Cook and stir until thickened and bubbly. Stir in the remaining jam and butter. Heat and stir until butter and jam are melted.


4. Brush ham with the raspberry glaze. Bake in 325 * oven until glaze is bubbling and browning without burning- 15-30 minutes. Check internal temperature of ham. It needs to be cooked or reheated to 140*. Spoon any remaining glaze over ham. With a spiral cut ham left whole, you can ‘persuade’ the glaze to drizzle down between slices.


Remove from oven, let stand 15 minutes before serving. You can really taste the butter so don’t leave it out. Or just gently reheat the slices in glaze/sauce.

Or


1. Drain soaked raw ham, cover with fresh water, gradually bring to a boil, reduce heat to simmer and cook for about 1-2 hours, timing from when the water boils (which could take almost an hour). This helps remove more salt (there seems to be more salt in cheaper cuts) and keeps ham moister during cooking, rather than drying out in oven. I normally only give the ham one hour in the oven to finish off with a glaze after simmering. With a fully cooked ham, I still prefer to soak it, change water and simmer for about 45 minutes, then finish with the glaze.

 

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Blackened Chicken with Grilled Peaches

January 14, 2019

Blackened Chicken with Grilled Peaches

Courtesy of Crunchmaster

Gluten-Free Blackened Chicken with Grilled Peaches


Ingredients:

  • 1 Cup Crunchmater® Multi-Seed Rosemary & Olive Oil Crackers, ground
  • 4 Fresh peaches, sliced
  • 1 Large apple, chopped
  • 1 Head bibb lettuce, torn
  • 4 Skinless chicken breasts
  • 1 tsp. Paprika
  • 1 tbsp. Ground pepper
  • 1 1/2 tsp. Sea Salt
  • 1/4 tsp. Cayenne pepper
  • 1 tsp. Dried thyme
  • 1 tbsp. Olive Oil, plus more for grill grates


Directions:

  1. Heat grill to medium-high heat; brush with olive oil. In a bowl, combine 1 Tbsp. olive oil, paprika, pepper, sea salt, cayenne, thyme and Crunchmaster® Crackers; rub olive oil mixture onto chicken and peaches.
  2. Grill chicken breasts and peaches for 4 minutes each, then flip and cook for another 4-6 minutes or until chicken is no longer pink inside and peaches have grill marks.
  3. Transfer to a serving platter; serve chicken atop a bed of Bibb lettuce with chopped apples and grilled peaches.


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Quinoa Cilantro Taco Salad

January 2, 2019

Quinoa Cilantro Taco Salad

Courtesy of Crunchmaster

Gluten-Free Quinoa Cilantro Taco Salad


Ingredients:

  • 1 cup Crunchmaster® Roasted Garlic Multi-Seed Crackers, crushed
  • 2 tbsp Olive oil
  • 1 tsp Apple cider vinegar
  • 1 tsp Cumin
  • ½ tsp Chili powder
  • ¼ tsp Sea salt
  • 2 tbsp Poppy seeds
  • 1/3 cup Sunflower seed
  • 1 cup Quinoa, cooked
  • 4 cups Mixed salad greens
  • 5 Fresh chives
  • ½ cup Cabbage, shredded
  • 6 Cherry tomatoes
  • 1 Medium red onion, sliced
  • ½ cup Fresh cilantro, finely chopped
  • 2 tbsp Fresh parsley, finely chopped
  • 1 Medium carrot, cut into matchsticks
  • 1 Ripe avocado, peeled, pitted and sliced
  • 1 Papaya, cut into 1/4-inch slices
  • 1 cup Shredded mozzarella cheese


Directions:

  1. Combine olive oil, apple cider vinegar, cumin, chili powder, sea salt, poppy seeds and quinoa in a large mixing bowl; gently toss to combine.
  2. In a large serving bowl, add mixed salad greens; top with quinoa mixture. Add crushed Crunchmaster® Crackers and remaining ingredients; mix well.


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Green Bean Casserole

December 17, 2018

Courtesy of Crunchmaster 

Gluten-Free Green Bean Casserole

Ingredients: 

  • 1/3 cup Crunchmaster® Roasted Vegetable Multi-Grain Crackers, finely crushed
  • 1 large Vidalia onion, thinly sliced
  • 1 clove garlic, finely chopped
  • 2 cups button mushrooms, thinly sliced
  • 1 pound fresh green beans
  • 2 tbsp. olive oil
  • 1 ½ cups 2% milk (or dairy-free milk)
  • 2 oz. fresh goat cheese, crumbled
  • ½ cup slivered almonds

Directions:

  1. Preheat oven to 350 degrees F.
  2. In a large skillet, sauté onions and garlic in oil for 20 minutes or until caramelized. Add mushrooms and milk.
  3. Meanwhile, steam green beans in a large pot over medium heat for 4 minutes; transfer to a bowl of ice water. Drain and set aside.
  4. Transfer green beans into prepared baking dish. Cover with creamy onion mixture and goat cheese. Top with crushed Crunchmaster Crackers and almonds.
  5. Bake for 15 minutes or until golden brown.
  6. Serve warm.
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