If you have celiac-disease, gluten-sensitivity or for some other reason you’re not eating gluten—the protein found in wheat, rye and barley—you probably know to steer clear of big, obvious offenders like bread, pasta and baked goods.
Related: 4 Easy Ways to Avoid Gluten
But there are also foods that are sometimes made with gluten-containing ingredients that you wouldn’t necessarily expect to contain gluten. Here’s a list of surprising foods that are not gluten-free—a must-read if you have celiac-disease, are eating gluten-free or cooking for someone who is.
• Bouillon cubes and broths
• Dairy substitutes, such as nondairy creamer
• Rice mixes
One of the first recipes I learned in culinary school was how to make homemade chicken stock. Both stock and broth start with the same base of vegetables (carrots, celery, onions), herbs (parsley, thyme, bay leaf) and water, yet broth has an enhanced flavor from using the chicken meat while stock generally only uses the chicken bones. Many recipes and store-bought products use the terms interchangeably. You can use chicken broth and chicken stock interchangeably in recipes.
But is it worth it to make your own stock or broth? While it is convenient to buy packaged chicken broth or stock, making your own not only provides better flavor, but is also economical and allows you to control the amount of sodium in your food.
Related:...read full post »
Who says a salad has to just be a side? Turn your salad into a meal by including these 4 key ingredients of a power salad, which will help you feel full longer.
1. Greens. Start with 1 to 2 cups of lettuce per serving. Combine different types to balance textures and flavors. Try tender, mild Boston lettuce with crisp romaine and bold escarole.
2. Vegetables. Add plenty of vegetables for crunch, flavor and color.
3. Protein. Add lean chicken, ham, turkey, fish or beans, which will help you feel full longer. Starches, such as potatoes, brown rice, whole-wheat croutons or whole-wheat pasta, add nutrients and staying power.
4. Dressing. Fats in the dressing...read full post »
Roasting brings out sweet flavors, transforming even the most challenging-to-love vegetables, such as cauliflower and Brussels sprouts, or root vegetables, such as carrots, beets, parsnips and sweet potatoes, into something that can taste as sweet as candy.
Here are 3 Secrets to Perfectly Roasted Vegetables Every Time:
1. Make sure you cut the vegetables into equal-size pieces. That way they’ll all cook at the same rate.
2. Spread the vegetables evenly on your baking sheet or roasting pan so they don’t touch. Crowded vegetables just create extra moisture and steam in the pan. (When in doubt, use two pans.)
3. Stir once or twice while cooking so the vegetables get nicely browned on all sides.
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Vegetables take center stage with a whole new taste when you stuff them with your favorite fillings. After all, if you want to eat the stuffing that’s inside the vegetable, you’ll be more likely to eat the vegetable it’s stuffed in. For a satisfying meal, think peppers stuffed with orzo or eggplant filled with Thai-style shrimp and pork. The possibilities are exciting. To help you get started, check out these delicious options:
Recipe of the Day: Moroccan Stuffed Peppers
More Stuffed Peppers & Easy Stuffed Vegetable Recipes