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10 Gluten-free Dinner Ideas

posted in Food & Drink
02/26/2014
  • Whether you’re eliminating gluten for medical reasons or by choice, here are 10 new ideas — from main dishes to simple sides — that will help you pull together interesting meals, even when you’re strapped for time.
    Whether you’re eliminating gluten for medical reasons or by choice, here are 10 new ideas — from main dishes to simple sides — that will help you pull together interesting meals, even when you’re strapped for time.
  • Simple Seared Salmon

This  process of cooking salmon easily and perfectly — it's real fast food! 
6 ounces salmon, skin off, cut into 2-ounce pieces
2 tablespoons olive oil

Set a large cast-iron skillet over high heat.

As the skillet is heating up, season the salmon with salt and pepper.
    Simple Seared Salmon

    This process of cooking salmon easily and perfectly — it's real fast food!
    6 ounces salmon, skin off, cut into 2-ounce pieces
    2 tablespoons olive oil

    Set a large cast-iron skillet over high heat.

    As the skillet is heating up, season the salmon with salt and pepper.
  • When the skillet is so hot it’s starting to smoke, pour the olive oil into the skillet. When the oil is hot, put the salmon pieces into the skillet.
    Cook the salmon until the side on the skillet has started to brown and the flesh is turning darker orange, about 1-2minutes.
    Repeat same on other side.

  • Gluten-free Oven-Fried Chicken Fingers

Ingredients 
extra virgin olive oil, for greasing
6 c corn chips, such as Fritos, coarsely crumbled
salt and pepper
3 lg eggs, at room temperature
1 1/2 lbs (750 g) chicken tenders
1/2 c mayonnaise
2 Tbsp Dijon mustard
2 Tbsp honey
1 Tbsp fresh lemon juice
    Gluten-free Oven-Fried Chicken Fingers

    Ingredients
    extra virgin olive oil, for greasing
    6 c corn chips, such as Fritos, coarsely crumbled
    salt and pepper
    3 lg eggs, at room temperature
    1 1/2 lbs (750 g) chicken tenders
    1/2 c mayonnaise
    2 Tbsp Dijon mustard
    2 Tbsp honey
    1 Tbsp fresh lemon juice
  • 1. Preheat the oven to 425 degrees. Lightly grease a baking sheet with olive oil. In a shallow bowl, combine the corn chips, 1 1/2 teaspoons salt and & 1/2 teaspoon pepper. In another shallow bowl, beat the eggs. Coat a chicken tender with the corn chip mixture, dip into the eggs,

  • Coat a chicken tender with the corn chip mixture, dip into the eggs, then coat again with the corn chip mixture; place on the baking sheet. Repeat with the remaining chicken. Bake until golden and cooked through, about 20 minutes.

  • 2. Meanwhile, in a small bowl, stir together the mayonnaise, mustard, honey and lemon juice; season with about 1/4 teaspoon salt. Serve with the chicken fingers.*Note: You can swap tortilla chips for the Fritos and use store-bought salad dressing, barbecue sauce or just plain ketchup.

  • Chicken Curry with Carrots and Parsnips

This delicious curry makes use of hardy winter vegetables, like carrots and parsnips. Feel free to substitute your own favorite root veggies. 
1 can coconut milk
1 cup chicken stock
1 tablespoon green curry paste
1 kaffir lime leaf (optional)
1 smal ginger
    Chicken Curry with Carrots and Parsnips

    This delicious curry makes use of hardy winter vegetables, like carrots and parsnips. Feel free to substitute your own favorite root veggies.
    1 can coconut milk
    1 cup chicken stock
    1 tablespoon green curry paste
    1 kaffir lime leaf (optional)
    1 smal ginger
  • 1 small galangal (optional)
    4 chicken thighs, skin on
    1 large carrot, peeled and chopped
    1 medium parsnip, peeled and chopped
    1 tablespoon curry powder
    1/4 cup chopped fresh cilantro
    10 green beans, topped and tailed
    1 cup green cabbage, chopped fine
    1/2 large lemon, juiced

  • Preparing to cook. Heat the oven to 375°.

    Making the sauce.
    Set a large pot over medium-high heat. Pour in the coconut milk +chicken stock and stir + the green curry paste, lime leaf, ginger, & galangal to the pot & stir. Bring the liquids to a boil then turn down the heat to low and let it simmer

  • Preparing the chicken and vegetables. Put the chicken thighs into a casserole pan. Lay down the chopped carrots and parsnips as well. Sprinkle them all with the curry powder.

  • Cooking the curry. Pour the coconut milk sauce over the chicken and vegetables. Cover the casserole pan with tin foil and put it in the oven. Cook until the chicken thighs reach an internal temperature of 180°, about 60 to 90 minutes.

  • Finishing the sauce. Remove the chicken and vegetables from the casserole pan. Pour the remaining sauce into the original large pot. Turn the heat on medium. Simmer the sauce until the volume is reduced by 1/2, about 15 minutes. Add the cilantro, green beans, and cabbage to the sauce.

  • Squeeze in the lemon juice and stir. Turn off the heat.
    Serve. Give everyone a chicken thigh, some of the carrots and parsnips, and pour sauce over the top.

  • Homemade Polenta

Thick, creamy polenta is a delicious, simple side dish that's inexpensive and infinitely versatile — a true comfort food.
    Homemade Polenta

    Thick, creamy polenta is a delicious, simple side dish that's inexpensive and infinitely versatile — a true comfort food.
  • Gluten-free Mac & Cheese

Who doesn't love a good, creamy mac and cheese?
    Gluten-free Mac & Cheese

    Who doesn't love a good, creamy mac and cheese?
  • Black Bean Soup

This hearty black bean soup is easy to throw together in your slow cooker — and it's vegan, too!
    Black Bean Soup

    This hearty black bean soup is easy to throw together in your slow cooker — and it's vegan, too!
  • Roasted Sweet Potato Puree

This gluten-free, dairy-free side dish is deliciously creamy and flavorful, thanks to roasted sweet potato.
    Roasted Sweet Potato Puree

    This gluten-free, dairy-free side dish is deliciously creamy and flavorful, thanks to roasted sweet potato.
  • Vegan Wild Rice Salad with Chanterelles

A grainy salad is perfect in midwinter. This makes use of brown and wild rices as well as chanterelle mushrooms — but it would be easy to adapt to suit your taste, or whatever needs using up in the kitchen.
    Vegan Wild Rice Salad with Chanterelles

    A grainy salad is perfect in midwinter. This makes use of brown and wild rices as well as chanterelle mushrooms — but it would be easy to adapt to suit your taste, or whatever needs using up in the kitchen.
  • Perfect Prime Rib with Horseradish Hollandaise

For a special dinner, try this easy prime rib with horseradish-spiked hollandaise. Smply omit the flour, or use a gluten-free variety, like quinoa or brown rice, to coat the roast before cooking.
    Perfect Prime Rib with Horseradish Hollandaise

    For a special dinner, try this easy prime rib with horseradish-spiked hollandaise. Smply omit the flour, or use a gluten-free variety, like quinoa or brown rice, to coat the roast before cooking.
  • Gluten-free Mac & Cheese with 3-Bean Chili

Creamy mac and cheese and hearty chili are a delicious combination.
    Gluten-free Mac & Cheese with 3-Bean Chili

    Creamy mac and cheese and hearty chili are a delicious combination.
  • Please if you need any particular recipe feel free to ask me in comments I will be happy to give you the recipe ... Can't add the recipes because of restriction of words

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