Gluten-Free Recipes for Lunch



Grapefruit and Shrimp Salad

July 23, 2012

Grapefruit and Shrimp Salad

Thai Kitchen Logo


Courtesy of Thai Kitchen

Grapefruit and Shrimp Salad

Ingredients:

  • 1 grapefruit, peeled and cut into small chunks
  • 12 ounces cooked large shrimp, peeled and deveined
  • 1/3 cup fresh mint leaves, coarsely chopped
  • 1/3 cup fresh cilantro leaves, coarsely chopped
  • 2 tablespoons sugar
  • 1 tablespoon Thai Kitchen Spicy Thai Chili Sauce or to taste
  • 4 lettuce leaves

Directions:

  1. Mix grapefruit, shrimp, mint, cilantro, sugar and chili sauce in large bowl.
  2. Place a lettuce leaf on each plate. Divide salad evenly among each plate. Serve immediately.


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Shiitake and Bean Power Salad

April 4, 2012

Shiitake and Bean Power Salad


« Return to the Allergic Living Recipe Box

This salad makes a wonderful side dish or an easy gluten-free and protein-packed lunch.

Allergic Living logo


Courtesy of Allergic Living and Chef Simon Clarke

Serves 4-6.


Bean Rice Salad

Ingredients

Salad

  • 4 cups cooked brown rice
  • 1 can each, Borlotti, pinto and Cannellini beans*, drained and rinsed OR 1½ cups cooked dry beans (Pre-soak according to package directions.)
  • 1 cup shiitake mushrooms, sliced
  • 1 red pepper, diced
  • 1 cup celery, diced
  • 1 clove garlic, minced
  • 1 cup cucumber, diced
  • 1 apple, diced

*Note: It’s fine to substitute other beans of your liking. Beans come in a wide variety of healthy choices.

Dressing

  • 1 cup olive oil
  • 1 ⁄ 2 cup white wine vinegar
  • 1 Tablespoon brown sugar
  • 1 teaspoon Dijon mustard
  • 2 medium tomatoes, seeds and skin removed
  • 1 jalapeño pepper, halved, seeds removed
  • 1 Tablespoon fresh oregano
  • 2 green onions, roughly chopped
  • 2 garlic cloves
  • 1 teaspoon salt
  • I teaspoon pepper

Directions

  1. Combine all salad ingredients.
  2. For dressing, place all ingredients into a blender. Blend on high for 30-40 seconds.
  3. Pour dressing over salad, toss.

This salad can be made up to an hour in advance.


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Rudi’s Pocket Pies

October 3, 2011

Rudi’s Pocket Pies



Rudi's Gluten-Free Bakery logo


Courtesy of Rudi’s Gluten-Free Bakery and Terra Fox

Serves 4

Ingredients:

Pockets

  • 1 cup Rudi’s Gluten-Free bread crumbs (approx. 3 slices of bread)
  • 1 cup tapioca starch
  • 1/2 cup potato starch
  • 1 tsp. dried rosemary (optional)Rudi's Gluten-Free Pocket Pies
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. sea salt
  • 1/2 tsp. ground black pepper
  • 1/4 cup olive oil
  • 1 3/4 cups filtered water

Filling

  • 2 – 5oz. canned chicken
  • 1 medium carrot
  • 1 stalk of celery
  • 1/3 cup chopped sweet onion
  • 1/3 cup frozen peas
  • pinch of dried thyme
  • pinch of dried parsley
  • pinch of ground turmeric (for color)
  • salt & pepper to taste

Directions:

Pocket process

1. Preheat a flat-top, non-stick griddle to 350 degrees.

2. In a medium bowl, combine Rudi’s crumbs, tapioca starch, potato starch, and all dried spices. Mix with a spoon. Add olive oil and water and stir thoroughly until well mixed and all clumps have been broken. The batter will be very watery. Pour a heaping 3/4 cup of batter onto griddle like you are making a pancake. You may have to take your spoon to spread to form circle. Cook for 30-45 seconds and flip. Then, cook for 10 minutes until very crispy and browned.

*Note: you are only cooking one side thoroughly because the cooked side will be on the inside of the pouch and the par-cooked side will be the outside of the pocket. By leaving the outside of the pouch uncooked, this allows you to clamp the edges together to form the pouch. Once baked, the outside cooks through.

3. Remove pocket shell from griddle to cooling rack and repeat until you’ve made 4 round pockets, about 7″ wide each.

*Note: Place fully cooked, crispy side down on cooling rack. If you place the uncooked side down, it will stick to the rack.

Filling process

1. Heat saucepan over medium heat, then add carrots, celery, onion, salt and pepper to taste and saute vegetables together until softened or al dente.

*Note: You will want to use a lid to speed up the cooking process and add small amounts of water while cooking to keep the vegetables from sticking.

2. Once vegetables are softened, add both cans of chicken with its juices and the thyme, parsley and ground turmeric. Continue cooking on medium heat for 3 minutes. Turn off heat, add peas and mix well.

Pocket Assembly

1. Cover 2 cookie sheets with parchment paper.

2. Preheat oven to 375 degrees.

3. Place pockets, uncooked side down on parchment paper, then divide the chicken filling among the four pockets. Fold one side of pocket over to resemble a half moon, then take a fork and press firmly around edges to bind the pocket. Don’t be afraid to be firm when pressing. Repeat on all pockets.

4. Bake for 25 minutes, then transfer to cooling racks for 5 minutes before cutting open and eating. Enjoy!

For more family friendly gluten-free recipes, see
Rudi’s Gluten-Free Recipe Box.


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Grilled Cheese with Tomato and Pesto

July 4, 2011

Grilled Cheese with Tomato and Pesto




Rudi's gluten-free bakery




Courtesy of Rudi’s Gluten-Free Bakery and

John Inderdohnen of Centereach, NY


[This recipe was a runner-up in Rudi’s Unbelievably Good Gluten-Free Recipe Contest. Stay tuned for a new episode of NFCA’s Alternative Appetites cooking videos, featuring the winning recipe from this contest!]

Time to Prepare:30 mins
Servings:1

Gluten-Free Grilled Cheese with tomato and pestoIngredients:

  • 2 slices Rudy’s Original Gluten-Free bread
  • 1 fresh red tomato, 1/8″ thick slices
  • 2 oz. fresh mozzarella cheese, sliced 1/8″ thick
  • Butter
  • Pesto (see below)

Directions:

1. Butter one side of Rudy’s Original Gluten-Free bread. Place buttered side down in flat frying pan or skillet. Spread pesto on the face-up side of the bread.

2. Place tomato slices in a single layer on top of pesto. Place mozzarella slices on top of tomato slices.

3. Butter one side of remaining Rudy’s Original Gluten-Free bread, and place on top of cheese, buttered side up.

4. Turn on stove to medium. Grill until first side is nicely browned, then carefully flip to grill second side. The second side will take about half as long as the first to reach grilled perfection.

Make Your Own Pesto

Ingredients:

  • 2 cups (packed) fresh basil leaves, washed and spun dry
  • 1/3 cup pine nuts, lightly toasted
  • 2 cloves garlic, minced
  • 2/3 cup freshly grated Parmesan cheese
  • 1/2 cup extra virgin olive oil
  • ½ tsp salt
  • ¼ tsp finely ground black pepper

Directions:

1. Lightly toast pine nuts over medium heat in an ungreased pan until they are just a little fragrant and start to show some color. Set aside to cool.

2. Take the washed and dried basil leaves and place in a food processor, removing any thick or woody stems. Pulse the processor until leaves are roughly chopped. Add nuts (you can use walnuts if pine nuts are unavailable or too expensive), minced garlic, and the cheese. Pulse again to chop and distribute.

3. While the food processor is on a low, constant setting, drizzle in the olive oil. Process until smooth. Pesto should not be soupy.

4. Pulse in the salt and pepper. Refrigerate any unused pesto.

*For more family friendly meal ideas, visit Rudi’s Gluten-Free Recipe Box on beyondceliac.org.


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Raspberry Black Bean Burgers

May 9, 2011

Raspberry Black Bean Burgers



Rudi's Gluten-Free Bakery


Courtesy

of



Rudi’s Gluten-Free Bakery and Amie Valpone of The Healthy Apple

Serves 4

Ingredients:

  • 2 cups black beans, cooked and mashed
  • 2 scallions, choppedGluten-Free Black Burger
  • 1 cup brown rice, cooked
  • 1 ripe avocado, peeled, pitted and mashed
  • 1 cup fresh raspberries
  • 1/6 tsp. sea salt
  • ¼ tsp. freshly ground white pepper
  • 2 Tbsp. olive oil
  • 4 Rudi’s Gluten-Free Hamburger buns
  • 2 cups fresh baby spinach
  • ½ cup fresh arugula
  • 1 red bell pepper, sliced
  • ½ cup Greek plain yogurt
  • 1 tsp. Dijon mustard

Directions:

1. In a large bowl, combine black beans, scallions, brown rice, avocado, raspberries, sea salt and pepper; mix well. Using hands, form into 4 patties.

2. Heat oil in a large skillet over medium heat. Add patties; cook for 5-6 minutes per side or until golden brown.

3. Serve with Rudi’s Gluten-Free Hamburger buns, baby spinach, arugula and red bell peppers. Top with a dollop of Greek plain yogurt and Dijon mustard.

4. Enjoy!


* Rudi’s Unbelievably Gluten-Free Recipe Contest ends May 20. Check out the competition, then submit your recipe for the chance to fly to Boulder, CO, and star in your own Alternative Appetites cooking video! Visit the contest page



»


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Crab Cakes

April 25, 2011

Crab Cakes


From Rose Anne DeCristoforo of



Farmer’s Kitchen Cafe Restaurant

Ingredients:

  • 1/2-1 lb crabmeat
  • 1/4 cup mayonnaisegluten-free crabcakes
  • 3 green onions, sliced thin (include green tops)
  • 1 large egg, beaten
  • 1 tsp Worchestershire sauce*
  • 3/4 tsp dry mustard powder*
  • 1/2 tsp cayenne
  • 1 3/4 cups Natural Food Works Gluten/Casein Free Panko Bread crumbs

Directions:

1. Combine all ingredients well and form into patties. These can be frozen for future use or cooked immediately.

2. Pan fry crab cakes in oil, turning once. Cooking time will be around 5 minutes.

3. Serve with remoulade or your favorite gluten-free sauce. Crab cakes can be enjoyed on a gluten-free bun or on a bed of lettuce as a main entree.


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Baby Bella, Spinach & Toasted Pine Nut Open Faced Sandwich

April 4, 2011

Baby Bella, Spinach & Toasted Pine Nut Open Faced Sandwich



Rudi's Gluten-Free Bakery


Courtesy of Rudi’s Gluten-Free Bakery and Heidi of GF Indie


Ingredients:

  • 2 slices of Rudi’s Gluten-Free Multigrain Bread
  • ¼ cup pine nuts
  • 2 tbsp extra virgin olive oilGluten-free spinach and mushroom sandwich
  • 1 clove garlic, minced
  • 1 cup Baby Portobello mushrooms, sliced
  • 1 tbsp balsamic vinegar
  • pinch of oregano
  • pinch of rosemary
  • 2 cups raw organic spinach
  • salt and pepper to taste
  • ¼ -½ cup marinara sauce
  • freshly grated parmesan cheese

Directions:

1. Toast 2 slices of bread and set aside.

2. Place pine nuts on a small cookie sheet, and toast in the oven for about 5-10 minutes at 350 degrees, or until lightly golden brown. Remove and set aside.

3. In a small saucepan, heat the olive oil on medium heat. Add garlic and stir until fragrant. Toss in mushrooms, coat, and sauté until soft (5-7 minutes). Add balsamic vinegar and mix to coat, then toss in spices.

4. Add spinach a handful at a time (your pan will be crowded, but it will cook down quickly). Keep adding until all spinach is mixed in and cooked down. Remove from heat.

5. Spread marinara evenly on bread.. Top with freshly grated parmesan.

6. Spoon spinach and mushroom mixture on top, then sprinkle pine nuts over the sandwich.

*Don’t forget to Spread the Bread! Download a $1 off coupon from Rudi’s Gluten-Free Bakery and Rudi’s will donate $1 to the National Foundation for Celiac Awareness for celiac disease education.*


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Red Curry Chicken Salad Lettuce Wraps

March 21, 2011

Red Curry Chicken Salad Lettuce Wraps



Thai Kitchen



Courtesy of Thai Kitchen

Ingredients:

  • 1/2 cup mayonnaisegluten-free chicken lettuce wraps
  • 1/4 cup sour cream
  • 2 tablespoons Thai Kitchen Red Curry Paste
  • 1 tablespoon fresh lime juice
  • 2 cups shredded cooked chicken or turkey
  • 1/4 cup chopped celery
  • 1/4 cup chopped red onion
  • 6 large iceberg lettuce leaves or 12 Bibb lettuce leaves
  • 1/4 cup peanuts, coarsely chopped
  • Chopped fresh Thai basil or cilantro (optional)

Directions:

1. MIX mayonnaise, sour cream, curry paste and lime juice in large bowl until well blended. Add chicken, celery and onion; toss to coat well. Cover.

2. REFRIGERATE at least 30 minutes or until ready to serve.

3. SPOON chicken salad into center of each lettuce leaf. Sprinkle with peanuts and basil, if desired. Fold sides of lettuce over filling and roll up to serve.


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Broccoli and Mushroom Sandwich Melts

February 7, 2011

Broccoli and Mushroom Sandwich Melts


Rudi's Gluten-Free Bakery

Courtesy of Rudi’s Gluten-Free Bakery and Rachel Jagareski of The Crispy Cook

 

Ingredients:
Gluten-Free Sandwich Melt

  • 1 head broccoli (stem removed and reserved for a delicious pot of broccoli soup or some broccoli slaw later on) cut into smallish florets
  • 1/2 lb. sliced mushrooms
  • 2 Tbsp. olive oil
  • 4 cloves garlic, finely chopped
  • Salt and pepper to taste
  • 6 slices sturdy gluten-free multi-grain bread (Rudi’s was great)
  • 2 cups grated cheddar cheese

Directions:

1. Heat oil in frying pan and add garlic. Cook over medium heat, stirring constantly, for 2 minutes. Add broccoli florets and mushrooms and continue cooking until broccoli is crisp-tender, about 8–10 minutes, stirring occasionally. Season with salt and pepper to taste.

2. Place a heaping mound of the vegetable mixture on each slice of bread. Top with grated cheese and press down on the vegetables to make a snug blanket.

3. Broil at 400 degrees for about 7–10 minutes, or until cheese is melted and bubbly and just starting to brown.

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Gourmet Grilled Cheese

January 10, 2011

Gourmet Grilled Cheese




Rudi's Gluten-Free Bakery



Courtesy of Rudi’s Gluten-Free Bakery and Justin Cucci, Root Down chef and owner

Ingredients:

Tomato Jam
(makes 20 servings)

  • 3½ pounds roma tomatoes , large dice
  • 1 small onion brulee, chopped
  • ½ cup brown sugargluten-free grilled cheese
  • 1&½ cup granulated sugar
  • 1 teaspoon salt
  • ½ teaspoon coriander
  • ¼ teaspoon cumin
  • ¼ cup sherry vinegar
  • 1 each lemon

Grilled Cheese

  • Rudi’s Gluten-Free Bakery Multigrain Sandwich Bread
  • Sliced cheese (choose your favorite!)

Directions:

1. Put all ingredients in a 2-quart pot. Bring to a gentle boil, and then reduce heat to a simmer. Cook until thickened into a jam-like consistency, about 3 hours. Keep an eye on the pot to make sure the jam does not burn.

2. Combine a heaping tablespoon of the jam with around 3 slices of cheese and two slices of bread in a buttered pan to cook the final grilled cheese sandwich.


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