Score Big with Gluten-Free Treats!
can tell you firsthand that when a day like Super Bowl comes around, I feel somewhat deprived… to say the least. I have Celiac Disease, which unfortunately (or not depending on how you look at it) restricts me from eating gluten. The Super Bowl should be one delicious day for the masses, whether or not you A. like football and B. have some kind of dietary restriction. I have put together a little compilation of some yummy recipes for the big game that steers clear of any gluten, meat and dairy. Let me know what you think! Or, if you have a better recipe – share it with us. Don’t be shy. We love food, all food! Happy eating, football fans!
Gluten Free Beer-Battered Fish Tacos with Avocado Salsa
Serves 4-6
Ingredients:
1 quart vegetable oil
12 to 16 corn tortillas
1 cup rice flour
2 teaspoons salt
1 tsp paprika
¼ tsp pepper
¼ tsp garlic powder
1 cup Red Bridge Beer
1 pound cod fillet, cut into 3- by 1-inch strips
Method:
- Preheat oven to 350°F.
- Heat 1 inch oil in a 10-inch heavy pot (2 to 3 inches deep) over moderate heat until a thermometer registers 360°F.
- Meanwhile, separate tortillas and make 2 stacks of 6 to 8. Wrap each stack in foil and heat in oven 12 to 15 minutes.
- While tortillas warm, stir together flour, spices and salt in a large bowl, then stir in beer (batter will be thick).
- Gently stir fish into batter to coat. Lift each piece of fish out of batter, wiping any excess off on side of bowl, and fry fish in batches, turning once or twice, until golden, 4 to 5 minutes. Drain on paper towels.
- Increase oil temperature to 375°F and refry fish in batches, turning once or twice, until golden brown and crisp, about 1 minute. Drain on paper towels.
- Assemble tacos with warm tortillas, fish, and accompaniments such as sour cream, cheese, cilantro, tomato, onion and avocado salsa. (Recipe follows.)
Avocado Salsa
Makes about 2 cups
Ingredients:
3 large ripe avocados, halved, pitted, peeled, coarsely chopped
8 ounces fresh tomatillos, husked, rinsed, coarsely chopped
2 serrano chiles, seeded, coarsely chopped
2 tablespoons chopped white onion
2 tablespoons coarsely chopped fresh cilantro
Fresh lime juice to taste
Method:
Combine all ingredients in processor. Using on/off turns, process until chunky puree forms. Transfer to medium bowl. Season with salt, pepper and lime juice to taste.
3-Bean Veggie Chili
Serves 4-6
Ingredients:
1 Tbsp vegetable oil
1 cup chopped onion
½ green bell pepper, chopped
½ yellow bell pepper, chopped
1 jalapeno, finely minced
1 large clove garlic, minced
2 (14.5 ounce) cans diced tomatoes
1 cup cooked red kidney beans
1 cup cooked cannellini bans
1 cup cooked black beans
1 ½ Tbsp medium chili powder
½ Tbsp cumin
¾ tsp salt
½ tsp freshly ground black pepper
Cayenne pepper to taste (at least 3 good shakes) or 1 Tbsp Siracha sauce
For Garnish:
¼ cup fresh cilantro, chopped
½ cup shredded cheddar cheese (optional)
½ cup sour cream (optional)
Method
- Heat oil in a large skillet or Dutch oven over medium-high heat.
- Sauté the onion, green bell pepper, yellow bell pepper, jalapeno, and garlic until tender, about 10 minutes. Season with chili powder, cumin, pepper, salt, and cayenne or Sriracha sauce.
- Reduce heat and simmer at least 20 minutes.
- To garnish, serve each bowl of chili topped with cilantro. If you’d like, add sour cream and cheese to your bowl.
Greek Salsa with Pita Crisps
Ingredients:
Pita Crisps
6 large pocket-style pita breads (about 12 ounces total)
3 tablespoons olive oil
3/4 teaspoon kosher salt
Salsa
3 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 1/2 teaspoons red wine vinegar
2 tablespoons chopped fresh oregano
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon salt
1 1/2 cups finely diced ripe plum tomato (about 3 tomatoes)
3/4 cup finely diced, peeled, and seeded cucumber (about 1/2 a cucumber)
1/4 cup minced red onion
1 1/2 teaspoons minced fresh garlic
1 small yellow bell pepper, seeded and finely diced
1 cup (about 4 ounces) crumbled feta cheese
1/3 cup pitted kalamata olives, finely chopped
2 to 2 pickled or fresh hot cherry peppers, stemmed and minced
Method:
- Make pita crisps: Preheat oven to 450°F.
- Cut each pita into 8 triangles and then separate each triangle into 2 pieces. (For a gluten free option, skip the pita and just eat with tortilla chips.)
- In a large bowl combine olive oil and salt. Add the pita wedges and toss well coating them evenly with the oil mixture.
- On two large baking sheets, spread out the pita wedges in a single layer. Bake for about 4 minutes, then turn the pieces over and continue baking for 4 to 5 minutes more, or until golden and crisp. Let cool before serving. The crisps can be made in advance, cooled, and stored in an airtight container for up to 3 days.
- Make salsa: combine the ingredients in a bowl and mix gently. Serve immediately with pita crisps.
