‘Gluten is a protein found in all forms of wheat (including durum, semolina, and spelt), rye, oats, barley and related grain hybrids such as triticale and kamut.Gluten is hidden in many unsuspecting foods such as licorice, soy sauce, malt vinegar, some flavorings, most processed foods, self-basting turkeys, some cold cuts, and many prepared stocks and soups.’(source : www.celiac.com)
Some free gluten foods: Cream of Rice Hot Cereal ,Rice,Fresh Fruits, Eggs, Beef, Chicken, Fish, Fresh Vegetables, Home Made Soups, Cofee,Tea, Popcorn, Fresh juice(natural). Apple cider, balsamic, white wine,red wine vinegar are safe alternatives.
1.Delicious Dill Dip
Makes 16 servings
4-ounce slice cream cheese fat free
1/2 cup cottage cheese lowfat
1 8-ounce container sour cream fat free
2 tablespoons green onions finely chopped
2 teaspoons dill weed dried
1/2 teaspoon seasoned salt
Blend all ingredients on medium speed in blender until fluffy. Chill for 24 hours. If dip becomes too thick, stir in 1 to 2 tablespoons of milk. Serve with vegetables or lowfat crackers. Makes 2 cups.
2.Black Bean Dip
Makes 6 servings
Serving size: 1/3 cup
1 (15 1/2-ounce) can black beans, drained
1 small onion, chopped
1 small green pepper, chopped
1 clove garlic, chopped
1 1/4 tablespoons red wine vinegar
1 1/4 tablespoons olive oil
1/4 teaspoon sugar
1/4 teaspoon salt, pepper and hot sauce (to taste)
1. Combine all ingredients in a food processor.
2. Process, pushing off and on until beans are coarsely mashed.
3. Season to taste.
3.Pan-Broiled Steak Smothered in Mushrooms
Makes 4 servings
Prep Time: 30 minutes – Yield: 4 servings
1 tablespoon olive or vegetable oil
4 (4-ounce) beef tenderloin steaks
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper
1 tablespoon butter
2 large shallots, minced
1 (8-ounce) package (3 cups) sliced fresh mushrooms
1/4 cup red wine
1/4 cup beef broth
1. Heat oil in large skillet over medium-high heat until hot. Add steaks; sprinkle with salt and pepper. Cook steaks until of desired doneness, turning once. Remove steaks from skillet; cover to keep warm.
2. Add butter and shallots to skillet; cook and stir until shallots are tender. Add mushrooms and wine; cook 3 to 5 minutes, stirring occasionally. Add broth; cook until thoroughly heated. Serve over steaks.
Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 230 * Calories from Fat: 130 * % Daily Value: Total Fat: 14 g 22% * Saturated Fat: 5 g 25% * Cholesterol: 60 mg 20% * Sodium: 250 mg 10% * Total Carbohydrate: 4 g 1% * Dietary Fiber: 1 g 4% * Sugars: 1 g * Protein: 19 g * Vitamin A: 4% * Vitamin C: 4% * Calcium: 0% * Iron: 20% * Dietary Exchanges: 1 Vegetable, 2 Medium-Fat Meat, 1 Fat
4.Turkey with Herbed Rice Dressing
Makes 8 servings
1/2 pound bulk pork sausages
1/2 pound ground beef
1/2 cup chopped onions
2 eggs, lightly beaten
2 tablespoons chopped fresh parsley
2 tablespoons chopped celery leaves
1 tablespoon poultry seasoning
2 teaspoons salt, divided
2 teaspoons pepper, divided
3/4 teaspoon garlic powder, divided
4 cups cooked rice, cooled
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon tarragon
1 teaspoon marjoram
1 turkey (10 – 12 pounds)
2 (14 1/2-ounce) cans chicken broth
3 tablespoons butter or margarine
In a large skillet, brown pork, beef and onion; drain. In a large bowl, combine eggs, parsley, celery leaves, poultry seasoning, 1 teaspoon salt, 1 teaspoon pepper and 1/2 teaspoon garlic powder; mix well. Add meat mixture and rice. Just before baking, stuff turkey. skewer openings; tie drumsticks together. Place on a rack in a roasting pan. Combine garlic, thyme, tarragon, marjoram and remaining salt, pepper and garlic powder; rub over turkey. Add broth and butter to pan. Bake at 325° for 4 to 4-1/2 hours or until thermometer reads 185°, basting frequently. When turkey begins to brown, cover lightly with a tent of aluminum foil. Remove all dressing. Dressing may be baked in a greased 2-1/2-qt. covered baking dish at 325° for 70 minutes (uncover during the last 10 minutes). Dressing yields about 8 cups.