Healthy Gluten-Free Recipes | Taste Recipes

Thai Iced Tea

Megan Barrie, Val Goodrich — Wed, 30 Apr 2025 19:07:45 +0000

Ingredients

4 cups water
4 black tea bags
1/3 cup sugar
2 whole star anise
2 whole cloves
1 green cardamom pod, smashed
1/2 cup sweetened condensed milk, whole milk, half-and-half cream or coconut milk

Directions

Bring water to a boil in a small saucepan. Reduce heat to medium; add tea bags, sugar, star anise, cloves and cardamom pods. Simmer until sugar is dissolved, 3-4 minutes. Remove from heat.
Allow tea to steep 1-2 hours. Strain tea into a pitcher; discard tea bags, star anise, cloves and cardamom pods.
To serve, fill glasses with ice; pour 1 cup of tea in each glass. Top each with 2 tablespoons sweetened condensed milk, whole milk, cream, or coconut milk.

Nutrition Facts

1 cup: 188 calories, 3g fat (2g saturated fat), 13mg cholesterol, 49mg sodium, 38g carbohydrate (38g sugars, 0 fiber), 3g protein.

Dense Bean Salad

Susan Bronson — Tue, 29 Apr 2025 15:58:41 +0000

Ingredients

DRESSING:
1/4 cup red wine vinegar
1/3 cup olive oil
2 garlic cloves, minced
1 teaspoon honey
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
SALAD:
1 can (15 ounces) no-salt-added garbanzo beans, rinsed and drained
1 can (15 ounces) no-salt-added white kidney or cannellini beans, rinsed and drained
1 pint grape tomatoes, halved
1/2 cup chopped sweet pepper (red, orange and/or yellow)
1/3 cup chopped red onion
4 ounces pepperoni, chopped
1-1/2 cups fresh mozzarella pearls
1/4 cup chopped fresh basil
Additional salt and pepper, to taste

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Directions

In a large bowl, whisk together dressing ingredients. Add garbanzo beans, white beans, tomatoes, sweet peppers, red onion, pepperoni, mozzarella pearls and basil; toss to thoroughly combine. Season to taste with additional salt and pepper, if desired. Serve immediately or refrigerate until ready to serve.

Nutrition Facts

1 serving: 380 calories, 25g fat (10g saturated fat), 45mg cholesterol, 501mg sodium, 21g carbohydrate (4g sugars, 5g fiber), 16g protein.

Peaches and Cream Margarita

Susan Bronson — Thu, 01 May 2025 05:58:35 +0000

Ingredients

PEACH PUREE:
1/2 cup fresh or frozen peach slices
1 tablespoon water
MARGARITA:
Lime juice, for rimming the glass
Coarse salt, for rimming the glass
2 ounces tequila
1 ounce orange liqueur
1 ounce lime juice
3/4 ounce agave syrup
1/2 ounce heavy whipping cream
2 tablespoons peach puree
Peach slice, for garnish
Ice cubes

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Directions

To make the peach puree, add peach slices and water to a blender; puree until smooth. Reserve 2 tablespoons peach puree for the margarita; store remainder for another use.
Brush the edge of a rocks glass with lime juice; rim with coarse salt. Set aside.
Add tequila, orange liqueur, lime juice, agave syrup, heavy cream and 2 tablespoons peach puree to a cocktail shaker filled with ice. Shake vigorously for 10-15 seconds or until well-chilled.
Fill the salt-rimmed rocks glass with ice. Garnish with a peach slice. Serve immediately.

Nutrition Facts

1 margarita: 397 calories, 5g fat (3g saturated fat), 17mg cholesterol, 7mg sodium, 42g carbohydrate (40g sugars, 0 fiber), 1g protein.

How to Make Milkshakes

Nicole Doster, Christine Rukavena, Val Goodrich — Tue, 22 Apr 2025 16:38:23 +0000

Ingredients

1/3 cup cold whole milk
1-1/2 cups ice cream

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Directions

Combine milk and ice cream in a high-speed blender; puree until smooth. Serve immediately.

Nutrition Facts

1 serving.: 230 calories, 12g fat (7g saturated fat), 48mg cholesterol, 97mg sodium, 25g carbohydrate (23g sugars, 1g fiber), 5g protein.

Red Cabbage Salad

Sharon Lehman, RDN — Fri, 11 Apr 2025 19:33:09 +0000

Ingredients

DRESSING:
1/4 cup cider vinegar
1-1/2 tablespoons Dijon mustard
1-1/2 tablespoons honey
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon onion powder
1/3 cup olive oil
SALAD:
1 medium head red cabbage, shredded (about 8 cups)
1 medium apple, shredded
1 medium carrot, shredded
1/2 cup chopped pecans

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Directions

In a large bowl, whisk together vinegar, mustard, honey, garlic, salt, pepper and onion powder. Whisk in olive oil until emulsified. Stir in cabbage, apple, carrot and pecans. Cover; refrigerate until ready to serve.

Nutrition Facts

3/4 cup: 126 calories, 9g fat (1g saturated fat), 0 cholesterol, 166mg sodium, 10g carbohydrate (7g sugars, 2g fiber), 2g protein.

Scottish Rumbledethumps

Suzanne Podhaizer — Mon, 14 Apr 2025 20:52:26 +0000

Ingredients

8 medium Yukon Gold potatoes, chopped (about 2-1/2 pounds)
1-1/2 teaspoons salt, divided
1 tablespoon canola oil
1 large onion, chopped
1 pound napa cabbage, thinly sliced
1 pinch pepper
2 teaspoons white wine vinegar
4 tablespoons unsalted butter
1/2 cup whole milk
1-1/2 tablespoons Dijon mustard
4 ounces sharp cheddar cheese, grated

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Directions

Preheat oven to 425°.
Place potatoes in a large saucepan; add cold water to cover. Stir in 1/2 teaspoon salt. Bring to a boil over medium-high heat; cook until soft enough to mash, about 15 minutes. Strain; set aside.
Meanwhile, heat oil in a large skillet over medium heat. Add onion; cook, stirring occasionally, until lightly browned, 4-5 minutes. Add in cabbage, remaining 1 teaspoon salt and pepper; continue cooking until cabbage has wilted, 4-5 minutes. Add vinegar; stir, scraping up the browned bits from the bottom of the pan, until mostly dissolved. Remove from the heat.
In a large bowl, combine cooked potatoes, butter, milk and mustard; mash. Add cabbage and onion mixture; stir to combine. Transfer mixture to a lightly greased 13x9-in. baking dish. Sprinkle the top with grated cheese. Bake 15 minutes or until the cheese is bubbly and lightly browned. Serve hot.

Nutrition Facts

1 serving: 354 calories, 13g fat (7g saturated fat), 31mg cholesterol, 675mg sodium, 49g carbohydrate (6g sugars, 5g fiber), 10g protein.

Campari Spritz

Kate McKiernan — Tue, 15 Apr 2025 20:55:30 +0000

Ingredients

Ice cubes
2 ounces Campari liqueur
3 ounces Prosecco
1 ounce club soda
Orange slices, for garnish

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Directions

Fill a wine glass three-quarters full with ice. Pour Campari over ice; top with Prosecco and club soda. Garnish with an orange slice; serve with a straw.

Nutrition Facts

1 cocktail: 77 calories, 0 fat (0 saturated fat), 0 cholesterol, 6mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 0 protein.

Gingerbread Ice Cream

Sharon Lehman, RDN — Thu, 03 Apr 2025 23:48:09 +0000

Ingredients

2 cups heavy whipping cream
2 cups whole milk
3/4 cup sugar
1/4 cup molasses
5 large egg yolks, room temperature
1 tablespoon vanilla extract
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
Optional: crushed gingersnap cookies and whipped cream

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Directions

In a large saucepan, heat the cream and milk to 175°; stir in molasses and sugar until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon.
Remove from the heat. Whisk in vanilla, ginger, cinnamon, nutmeg, cloves and salt. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Press foil or waxed paper onto surface of custard. Refrigerate for several hours or overnight.
Fill cylinder of ice cream maker no more than two-thirds full; freeze according to manufacturer’s directions. (Refrigerate any remaining mixture until ready to freeze.)
Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze until firm, 2-4 hours. If desired, top with crushed gingersnap cookies and whipped cream.

Nutrition Facts

1/2 cup: 257 calories, 18g fat (11g saturated fat), 126mg cholesterol, 84mg sodium, 22g carbohydrate (21g sugars, 0 fiber), 4g protein.

Melting Cabbage

Suzanne Podhaizer — Tue, 08 Apr 2025 05:56:05 +0000

Ingredients

1 medium head green cabbage (about 2 pounds)
3 tablespoons olive oil, divided
1 medium onion, chopped
1-1/2 cups chicken stock
1-1/2 teaspoons salt, divided
1 tablespoon plus 2 teaspoons Dijon mustard
1 teaspoon ground coriander
1/2 teaspoon caraway seeds
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
4 garlic cloves, grated or minced
Grated Parmesan cheese, for garnish

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Directions

Preheat oven to 375°.
Trim cabbage of loose leaves; cut in half. Slice each half into four equal-sized wedges.
In a large, heavy-bottomed, oven-safe skillet, heat 1 tablespoon oil over medium heat. Sear 4 cabbage wedges until browned on one side, about 4 minutes. Flip; sear another 4 minutes on the second side. Remove to a large plate or cookie sheet. Repeat with 1 tablespoon oil and remaining 4 cabbage wedges. Set aside.
Wipe skillet dry. Add remaining 1 tablespoon oil; heat to medium. Add onion; cook, stirring regularly, until lightly browned, about 3-4 minutes. Add chicken stock, Dijon mustard, 1 teaspoon salt, coriander, caraway, pepper, nutmeg and garlic. Bring to a simmer; cook 3-4 minutes. Transfer sauce to a large heat-safe bowl.
Add seared cabbage wedges back to the skillet in a single layer. Sprinkle with the remaining ½ teaspoon of salt. Pour the sauce evenly over the wedges. Cover; bake 30 minutes. Uncover; flip cabbage wedges and cook until the cabbage is easy to pierce with a fork, another 10-15 minutes. Sprinkle with Parmesan cheese. Return to the oven; bake until the cheese is melted, 2-3 minutes. Serve hot.

Nutrition Facts

1 serving: 89 calories, 5g fat (1g saturated fat), 0 cholesterol, 635mg sodium, 9g carbohydrate (4g sugars, 3g fiber), 3g protein.

Peanut Butter Overnight Oats

Sharon Lehman, RDN — Wed, 02 Apr 2025 15:41:40 +0000

Ingredients

1 cup old-fashioned oats
4 tablespoons packed brown sugar
1/8 teaspoon ground cinnamon
2/3 cup 2% milk
1/3 cup creamy peanut butter
5 tablespoons plain Greek yogurt
1 teaspoon vanilla extract
Optional: Semisweet chocolate chips, granola, blueberries, strawberries, sliced banana

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Directions

In a small bowl, whisk together oats, brown sugar and cinnamon. Stir in milk, peanut butter, yogurt and vanilla until combined. Divide into containers. Cover; refrigerate overnight. If desired, garnish before serving with chocolate chips, granola, blueberries, strawberries or sliced banana.

Nutrition Facts

1 cup: 598 calories, 30g fat (8g saturated fat), 16mg cholesterol, 250mg sodium, 69g carbohydrate (38g sugars, 6g fiber), 18g protein.

Braised Cabbage

Sharon Lehman, RDN — Wed, 02 Apr 2025 03:32:39 +0000

Ingredients

2 tablespoons olive oil or butter
1/2 medium head cabbage (about 5 cups), chopped
1/2 medium onion, chopped
2 medium carrots, chopped
1 cup reduced-sodium chicken broth
1 tablespoon cider vinegar
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon sugar
1/8 to 1/4 teaspoon crushed red pepper flakes
1/4 teaspoon caraway seeds, optional

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Directions

Heat oil in a Dutch oven over medium heat. Add cabbage, onion and carrots; cook 4-5 minutes or until slightly soft. Stir in chicken broth, vinegar, salt and pepper; bring to a simmer.
Cover; reduce heat to medium-low. Simmer until tender, 20-25 minutes. Stir in sugar, red pepper flakes and if desired, caraway seeds.

Nutrition Facts

3/4 cup: 116 calories, 7g fat (1g saturated fat), 0 cholesterol, 775mg sodium, 12g carbohydrate (7g sugars, 4g fiber), 3g protein.

Boiled Cabbage

Susan Bronson — Mon, 31 Mar 2025 05:55:42 +0000

Ingredients

1 medium head cabbage, cut into wedges
6 cups reduced-sodium chicken broth or water
1/4 cup butter
2 teaspoons salt
1 teaspoon coarsely ground pepper

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Directions

Place cabbage wedges in a Dutch oven; cover with chicken broth or water. Bring to a boil over high heat. Cover; reduce to a simmer over medium-low heat. Cook 15-20 minutes or until cabbage is tender. Drain. Add butter to the pot; season with salt and pepper. Toss until butter melts and coats cabbage.

Nutrition Facts

3/4 cup: 53 calories, 4g fat (2g saturated fat), 10mg cholesterol, 437mg sodium, 5g carbohydrate (2g sugars, 2g fiber), 1g protein.

Maple Brown Sugar Oatmeal

Sharon Lehman, RDN — Wed, 23 Apr 2025 16:36:08 +0000

Ingredients

4 cups water
2 cups old-fashioned oats
1/4 teaspoon salt
3 tablespoons 2% milk
1/4 cup packed brown sugar
3 tablespoons maple syrup
1/2 teaspoon ground cinnamon, optional
1/2 cup chopped walnuts or pecans, optional

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Directions

Place water in a large saucepan; bring to a boil. Stir in oats and salt; reduce heat to low. Cook 5 minutes, stirring occasionally, until oats are soft. Remove from heat; stir in milk, brown sugar and maple syrup. Cover; let sit 3-4 minutes. Stir in cinnamon and top with nuts, if desired.

Nutrition Facts

1 serving: 247 calories, 3g fat (1g saturated fat), 1mg cholesterol, 159mg sodium, 51g carbohydrate (24g sugars, 4g fiber), 5g protein.

Chicken Biryani

Anikah Shaokat, Val Goodrich — Thu, 27 Mar 2025 14:45:18 +0000

Ingredients

SPICE BLEND:
1 cinnamon stick (3 inches)
3 green cardamom pods
2 black cardamom pods
5 whole cloves
5 blades mace
1-1/2 teaspoons coriander seeds
1 teaspoon whole peppercorns
1/2 teaspoon cumin seeds
CHICKEN AND MARINADE:
1 cup plain whole milk yogurt
2-in. piece fresh gingerroot
10 garlic cloves
20 unsalted cashews, soaked in water
1 tablespoon ghee
1 tablespoon salt
1 teaspoon ground nutmeg
2 pounds bone-in chicken thighs and legs, skin removed
2 bay leaves
BIRYANI:
5 tablespoons ghee, divided
1 large russet potato, peeled and cubed
1 large onion, thinly sliced, divided
1 pinch ground turmeric
2 tablespoons chili powder
1 teaspoon garam masala
1 teaspoon salt
1 cup whole milk
1 pinch saffron thread
1/2 cup raisins, prunes, golden sour prunes, chopped
1/2 teaspoon kewra water, optional
RICE:
2 cups uncooked basmati rice
2 cups warm water
1 teaspoon salt
1 teaspoon ghee
1 cardamom pod, optional
1 bay leaf, optional
3 whole cloves, optional

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Directions

In a large skillet, toast spices over medium-low heat until fragrant, 3-5 minutes. Remove from heat; let cool. Transfer spices to a spice grinder; process to a fine powder. Set aside.
In a food processor or high-powered blender, combine yogurt, ginger, garlic, soaked cashews (discard soaking liquid), ghee, salt and nutmeg; puree until smooth. Transfer to a large glass bowl. Add chicken, reserved toasted spice mixture and bay leaves; toss to thoroughly coat. Cover; refrigerate at least 1 hour.
Preheat oven to 350°. Heat a large Dutch oven over medium-high heat. Add 1 tablespoon ghee. Once hot, add potatoes and turmeric. Cook until edges are lightly browned, 5-6 minutes. Use a slotted spoon to transfer potatoes to a plate; set aside. Add remaining 4 tablespoons ghee to the Dutch oven. Add half of the sliced onions. Cook, stirring constantly, until onions are crisp, 5-6 minutes. Remove with a slotted spoon to a paper-towel lined plate.
Add the remaining onions to the Dutch oven. Cook over medium-low heat until onions are golden brown, 6-7 minutes. Stir in chili powder, garam masala and salt.
Discard bay leaves from chicken mixture. Add chicken with marinade to the caramelized onions; cook over medium heat 4-5 minutes, stirring often and scraping the bottom of the pot to prevent the sauce from sticking. Add potatoes; cook 15 minutes over medium heat, occasionally stirring and scraping the bottom of the pot.
Meanwhile, rinse rice under cold water until water runs clear; add to a small saucepot. Add warm water, salt and ghee. If desired, add cardamom pod, bay leaf and cloves. Cook rice, uncovered, over medium-low heat until the water has absorbed and the rice grains have a slight bite when pressed between two fingers, 4-5 minutes. If used, remove cardamom pod, bay leaf and cloves. Fluff rice with a fork; set aside.
Place milk in a small saucepan. Add saffron; cook over low heat until milk is just warmed.
Place half of the cooked rice on top of the chicken, along with half of the reserved fried onions and the dried fruits. Layer the remaining rice and, with the back of a wooden spoon or spatula, poke several holes on the surface of the rice. Pour warm saffron milk overtop and sprinkle with a teaspoon of kewra water, if desired; top with remaining fried onions.
Cover and bake until chicken is tender, 30-35 minutes. Let rest, covered, 5 minutes. Remove lid; carefully mix the rice and chicken, scraping the bottom of the pot and pulling some of the chicken pieces to the surface (do not overmix). Serve family style.

Nutrition Facts

1 serving: 378 calories, 16g fat (7g saturated fat), 58mg cholesterol, 1076mg sodium, 43g carbohydrate (7g sugars, 2g fiber), 16g protein.

Coconut Pecan Frosting

Kelsey Dimberg — Mon, 24 Mar 2025 05:55:37 +0000

Ingredients

1 cup evaporated milk or heavy whipping cream
1 cup sugar
3 large egg yolks, room temperature
1/2 cup butter
1-1/2 teaspoons vanilla extract
1-1/2 cups unsweetened coconut flakes
1 cup chopped pecans

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Directions

In a large saucepan over medium-low heat, whisk evaporated milk, sugar, egg yolks, butter and vanilla until smooth. Cook until thickened, 10-12 minutes, stirring constantly. Remove from heat. Stir in coconut and pecans. Cover; let cool at room temperature until spreadable, stirring occasionally.

Nutrition Facts

2 tablespoons: 173 calories, 13g fat (7g saturated fat), 44mg cholesterol, 50mg sodium, 13g carbohydrate (12g sugars, 1g fiber), 2g protein.

Tofu Scramble

Suzanne Podhaizer — Mon, 24 Mar 2025 00:46:57 +0000

Ingredients

1 tablespoon olive oil
2 cups sliced mushrooms
1 medium sweet pepper, sliced
1 small onion, chopped
1/2 teaspoon salt
1 teaspoon nutritional yeast
1 teaspoon paprika
1/2 teaspoon celery seed
1/2 teaspoon Indian black salt (Kala Namak)
1/4 teaspoon pepper
1 pound firm tofu, drained and cubed
2 garlic cloves, minced
1 tablespoon rice vinegar
1 tablespoon water

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Directions

Heat oil in a large, heavy-bottomed skillet over medium heat. Add mushrooms, bell pepper, onion and salt; cook, stirring constantly, until vegetables have softened and are beginning to brown, about 10 minutes. Meanwhile, in a small bowl, combine nutritional yeast, paprika, celery seed, black salt and pepper. Add tofu; stir in 1 tablespoon of the spice blend and garlic. Cook until tofu has softened and is hot, around 3-4 minutes, breaking up into smaller bits as it cooks. Add vinegar and water; mix, scraping up any browned bits from the pan. Serve sprinkled with remaining spice blend, as desired.

Nutrition Facts

1 serving: 160 calories, 9g fat (1g saturated fat), 0 cholesterol, 993mg sodium, 11g carbohydrate (5g sugars, 3g fiber), 11g protein.

Rice Kheer

Ann Ittoop — Sat, 22 Mar 2025 05:55:43 +0000

Ingredients

1 green cardamom pod
6 cups whole milk
1/4 cup water
1/2 cup uncooked basmati rice, rinsed
1/3 cup sugar
1/4 teaspoon salt
1/2 cup each chopped almonds, pistachios and cashews
1/3 cup golden raisins
1/4 teaspoon rose water, optional

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Directions

Place cardamom pod in a spice grinder; grind into a powder. Set aside.
In a large saucepan or pot, bring whole milk and water to a boil. Add rice; reduce heat to a low simmer. Cook, until rice begins to soften, 20-25 minutes, stirring frequently. Stir in sugar, cardamom and salt. Cook another 10-15 minutes or until rice is al dente and the liquid has thickened. Stir in nuts, raisins and if desired, rose water; cook until raisins are plump, about 5 minutes longer.

Nutrition Facts

3/4 cup: 297 calories, 12g fat (5g saturated fat), 21mg cholesterol, 209mg sodium, 39g carbohydrate (24g sugars, 1g fiber), 10g protein.

Orange Marmalade

Suzanne Podhaizer — Sun, 23 Mar 2025 05:54:45 +0000

Ingredients

2 large navel oranges, halved
1 medium lemon, halved
3-1/2 cups water
3-1/2 cups sugar

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Directions

Squeeze oranges and lemon juice into a bowl; set aside. Place fruit halves and water in a large saucepan. Bring to a boil; reduce heat to medium. Simmer 30 minutes, stirring occasionally. Turn off the heat; let sit 1 hour. Transfer to a blender or food processor; pulse until roughly chopped. Return mixture to the saucepan; add reserved fruit juice and sugar. Simmer over medium-low heat, stirring occasionally at first. As the temperature of the mixture rises above the boiling point, stir constantly until it reaches 220° on a candy thermometer. Pour into heat-proof glass jars; let completely cool.

Nutrition Facts

1 serving: 292 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 75g carbohydrate (74g sugars, 1g fiber), 0 protein.

Baked Chicken Legs

Sharon Lehman, RDN — Fri, 21 Mar 2025 14:54:51 +0000

Ingredients

2 teaspoons salt
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon pepper
1/4 teaspoon dried thyme
2 pounds chicken leg quarters
2 tablespoons olive oil

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Directions

Preheat oven to 425°. In a large bowl, combine salt, paprika, garlic powder, onion powder, pepper and thyme. Brush chicken legs with olive oil; roll each into spice mixture so legs are coated. Place on foil-lined baking sheets. Bake until internal temperature of chicken reaches 165°, 35-40 minutes.

Nutrition Facts

6 ounces cooked chicken: 316 calories, 22g fat (5g saturated fat), 95mg cholesterol, 1264mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 28g protein.

Coconut Curry Chicken

Susan Bronson — Fri, 21 Mar 2025 05:55:06 +0000

Ingredients

2 tablespoons olive oil
1 small onion, chopped
1 tablespoon minced fresh gingerroot
2 teaspoons minced garlic
1 tablespoon red curry paste
2 teaspoons curry powder
1 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
2 pounds boneless skinless chicken thighs
4 cups reduced-sodium chicken broth
1 cup coconut milk
1 tablespoon cornstarch
3 tablespoons lime juice
Hot cooked rice, for serving
Chopped peanuts, cilantro and lime wedges for serving

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Directions

Heat olive oil in a Dutch oven to medium heat. Add onion; cook 4-5 minutes or until soft. Stir in ginger and garlic; cook 30-60 seconds or until fragrant. Stir in red curry paste, curry powder, coriander, salt, pepper and cayenne. Add chicken and broth. Cover; simmer over medium-low heat until chicken easily falls apart, 25-30 minutes. Use two forks to shred chicken.
In a small bowl, mix coconut milk and cornstarch until smooth; stir into cooking juices with lime; simmer another 5 minutes. Serve over hot cooked rice; top with chopped peanuts, cilantro and lime wedges if desired.

Nutrition Facts

1 serving: 348 calories, 22g fat (10g saturated fat), 101mg cholesterol, 934mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 31g protein.

Gluten-Free Cinnamon Rolls

Val Goodrich — Thu, 20 Mar 2025 14:01:10 +0000

Ingredients

1 package (1/4 ounce) active dry yeast
1 cup warm 2% milk (110° to 115°)
1/2 cup sugar
1/3 cup butter, melted
2 large eggs, room temperature
1 teaspoon baking powder
1 teaspoon salt
4-1/2 cups gluten-free baking or bread flour (with xanthan gum)
FILLING:
3/4 cup packed brown sugar
2 tablespoons ground cinnamon
1/4 cup butter, melted, divided
FROSTING:
1/2 cup butter, softened
4 ounces cream cheese, softened
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1-1/2 cups confectioners' sugar

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Directions

Dissolve yeast in warm milk; stir in sugar. Let sit 5 minutes.
In another bowl, combine butter, eggs, baking powder, salt and 2 cups flour. Add yeast mixture; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Refrigerate 30 minutes.
Mix brown sugar and cinnamon. Divide dough in half. On a lightly floured surface, roll out each portion to an 11x8-in. rectangle. Brush each with 2 tablespoons butter; sprinkle with half the brown sugar mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 8 slices; place all into a greased 13x9-in. pan, cut side down. Cover with a kitchen towel. Let rise in a warm place until doubled, about 1 hour.
Preheat oven to 350°. Bake until golden brown, 25-30 minutes.
For frosting, beat butter, cream cheese, vanilla and salt until blended; gradually beat in confectioners’ sugar. Spread over warm rolls. Refrigerate leftovers.

Nutrition Facts

1 roll: 411 calories, 16g fat (10g saturated fat), 65mg cholesterol, 347mg sodium, 64g carbohydrate (28g sugars, 2g fiber), 4g protein.

Brazilian Chicken Stroganoff

Suzanne Podhaizer — Fri, 21 Mar 2025 05:54:44 +0000

Ingredients

2 tablespoons olive oil, divided
1 pound sliced fresh crimini mushrooms
1/2 teaspoon salt
1 medium onion, quartered
4 garlic cloves
6 fresh oregano leaves
3 tablespoons tomato paste
2 teaspoons Goya Sazon with coriander and annatto
1-1/2 cups heavy whipping cream
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
2 bay leaves
1 pound boneless skinless chicken breasts, cubed
Hot cooked rice, for serving
Potato sticks or crushed potato chips, optional

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Directions

Heat 1 tablespoon oil in a large, heavy-bottomed skillet over medium heat. Add mushrooms and salt; cook, stirring occasionally, until mushroom slices have released their liquid and are a rich brown color, 7-8 minutes.
Meanwhile, in a food processor, combine onion, garlic, oregano and remaining 1 tablespoon olive oil; process until finely chopped. Add mixture to the pan; cook, stirring constantly, until the onion mixture is lightly browned, 2-3 minutes. Add tomato paste; stir until it darkens in color, another 2-3 minutes. Stir in Sazon seasoning, heavy cream, vinegar, mustard, chicken and bay leaves; stir to coat. Simmer 10-15 minutes or until chicken is fully cooked, stirring occasionally. Turn off the heat; let mixture sit in the hot pan for an additional 5 minutes. Remove bay leaves; discard.
Serve over hot rice; top with potato sticks or crushed potato chips, if desired.

Nutrition Facts

1 serving: 545 calories, 42g fat (22g saturated fat), 164mg cholesterol, 819mg sodium, 13g carbohydrate (7g sugars, 2g fiber), 30g protein.

Maple Granola with Dried Fruit

Taste Recipes Editorial Team — Thu, 20 Mar 2025 01:34:29 +0000

Ingredients

3 cups old-fashioned oats
1/2 cup unsalted sunflower kernels
1/2 cup salted pumpkin seeds or pepitas
1/2 cup sweetened shredded coconut
1/4 cup chopped walnuts
1/4 cup slivered almonds
1/2 teaspoon flaked sea salt
3/4 cup maple syrup
3/4 cup packed brown sugar
1/4 cup coconut oil
1/2 teaspoon vanilla extract
1/4 cup raisins
1/4 cup dried cranberries
1/4 cup dried blueberries

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Directions

Preheat oven to 300°. In a large bowl, combine oats, sunflower and pumpkin seeds, coconut, walnuts, almonds and salt.
In a small saucepan, combine maple syrup, brown sugar and coconut oil. Cook over medium heat until sugar is dissolved, 3-4 minutes. Remove from heat; add vanilla. Pour over oat mixture; stir to coat.
Spread evenly onto a foil-lined 15x10x1-in. baking pan. Bake until crisp, 35-40 minutes, stirring halfway. Cool completely on a wire rack. Stir in dried fruits. Store in an airtight container.

Nutrition Facts

1/2 cup: 237 calories, 10g fat (4g saturated fat), 0 cholesterol, 73mg sodium, 35g carbohydrate (22g sugars, 3g fiber), 4g protein.

Baked Scrambled Eggs

Kate McKiernan — Wed, 19 Mar 2025 05:56:42 +0000

Ingredients

8 large eggs
1/2 cup whole milk
2 tablespoons butter, melted
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons minced chives

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Directions

Preheat oven to 350°. Grease a 13x9-in. baking dish.
In a large bowl, whisk together eggs, milk, melted butter, salt and pepper until well-combined. Transfer to prepared baking dish.
Bake 10 minutes; stir. Bake until no liquid egg remains, another 8-10 minutes. Fluff with 2 forks; top with chives.

Nutrition Facts

3/4 cup: 213 calories, 16g fat (7g saturated fat), 390mg cholesterol, 496mg sodium, 2g carbohydrate (2g sugars, 0 fiber), 14g protein.

Maqluba

Saghar Setareh — Mon, 31 Mar 2025 05:55:22 +0000

Ingredients

1 large russet potato, sliced
1 large eggplant, sliced
2 teaspoons salt, divided
1 teaspoon pepper
1/2 cup ghee or canola oil, divided
1 large onion, sliced
2 pounds lamb stew meat, cut into 1-in cubes
1 teaspoon whole peppercorns
3 green cardamom pods
1/2 teaspoon cumin seeds
2 cinnamon sticks (3 inches)
2 bay leaves
1 pinch ground turmeric
1 large tomato, sliced
2 cups uncooked basmati rice
Toasted slivered almonds
Minced fresh parsley

Text Ingredients

Directions

Preheat oven to 400°. Place potato and eggplant on a parchment or foil-lined baking sheet. Sprinkle with 1 teaspoon salt and pepper, drizzle with 1/4 cup ghee. Toss to coat. Bake until vegetables are golden brown, about 30 minutes.
In a Dutch oven or large sauce pot, heat 2 tablespoons ghee over medium-high heat. Add onions, cook until golden brown, 5-6 minutes. Remove with a slotted spoon to a plate. To the same pot, add lamb stew meat, sear stew meat on all sides. Add 3 cups water to cover.
Place peppercorns, cardamom pods and cumin seeds on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with string. Add to the pot with cinnamon sticks, bay leaves, remaining 1 teaspoon salt and turmeric. Bring to a boil. Reduce to a simmer; cook until lamb is tender, 40-45 minutes.
Discard spice bag, cinnamon sticks and bay leaves. Strain lamb and stock through a colander; reserving stock. Set lamb aside. Add water to stock until you have 5 cups.
To the same pot, add remaining 2 tablespoons ghee. Layer tomatoes over bottom of the pot. Top with roasted eggplant and potatoes, then cooked onions and lamb. Meanwhile, rinse rice under cold water until water runs clear; evenly layer over lamb.
Pour reserved stock over rice (stock should completely cover rice). Return to stove; bring to a boil. Reduce heat to low, cover and cook until rice is tender, 40-45 minutes. Let rest, covered, 5 minutes. Remove lid; carefully flip the pot onto a large serving platter. Garnish with slivered nuts and parsley; serve family style.

Nutrition Facts

1 serving: 347 calories, 13g fat (7g saturated fat), 71mg cholesterol, 449mg sodium, 38g carbohydrate (3g sugars, 3g fiber), 19g protein.

Candied Lemon Slices

Val Goodrich — Tue, 18 Mar 2025 18:51:41 +0000

Ingredients

5 cups water, divided
1 cup sugar
2 medium lemons, sliced 1/4-in. thick

Text Ingredients

Directions

In a large saucepan, bring 4 cups water to a boil. Add lemon slices; cook, uncovered, 2-3 minutes. Remove lemon slices and immediately drop into ice water. Drain and pat dry.
In same clean saucepan, combine sugar and 1 cup water. Bring to a boil, then reduce to a simmer; stir until sugar has dissolved, 3-4 minutes. Add lemon slices. Simmer on medium-low, uncovered, until lemon slices are translucent, 30-35 minutes. Remove lemon slices with a slotted spoon; line in a single layer on a 15x10x1-in. sheet pan lined with parchment paper; discard liquid. Let dry overnight. Store in an airtight container.
If desired, toss dried slices in additional sugar. Let dry 2-3 days on baking sheets. For crisp slices, dehydrate according to manufactures' directions.

Nutrition Facts

1 lemon slice: 13 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 3g carbohydrate (3g sugars, 0 fiber), 0 protein.

Keto Waffles

Sharon Lehman, RDN — Tue, 18 Mar 2025 13:05:58 +0000

Ingredients

1/2 cup coconut milk
1/4 cup coconut oil, melted
4 large eggs
1 teaspoon vanilla extract
1-1/2 cups almond flour
2 tablespoons granulated monk fruit or stevia sugar substitute
1 teaspoon baking powder
1/4 teaspoon salt

Text Ingredients

Directions

In a large bowl, whisk together coconut milk, coconut oil, eggs and vanilla extract. Whisk in almond flour, sugar substitute, baking powder and salt.
Preheat a waffle iron; grease with cooking spray. Pour 1/2 cupfuls of batter into waffle iron; cook according to manufacturer's directions. Repeat with remaining batter.

Nutrition Facts

1 waffle: 320 calories, 26g fat (13g saturated fat), 124mg cholesterol, 231mg sodium, 13g carbohydrate (3g sugars, 2g fiber), 13g protein.

Homemade Chocolate Custard

Val Goodrich — Mon, 17 Mar 2025 17:17:01 +0000

Ingredients

1/4 cup sugar
3 large egg yolks, room temperature
1-1/4 cups whole milk
1/3 cup heavy whipping cream
6 ounces dark chocolate or semisweet chocolate, chopped
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Optional: Whipped cream, raspberries and shaved chocolate

Text Ingredients

Directions

In a large saucepan, whisk together sugar and egg yolks until well-combined. Whisk in milk and cream until smooth. Place on the stove over medium-low heat. Cook 5-7 until just slightly thickened, stirring constantly, 5-7 minutes.
Remove from heat; stir in chocolate, vanilla and salt. Let sit 1-2 minutes or until chocolate has melted; whisk until smooth. If serving as individual portions, divide chocolate mixture into ramekins. Cover; refrigerate at least 4 hours or overnight. If desired, serve with whipped cream, raspberries and shaved chocolate to garnish.

Nutrition Facts

1/4 cup: 162 calories, 10g fat (6g saturated fat), 67mg cholesterol, 47mg sodium, 17g carbohydrate (16g sugars, 1g fiber), 3g protein.

Strawberry Pudding

Sharon Lehman, RDN — Mon, 17 Mar 2025 13:12:06 +0000

Ingredients

2 cups chopped fresh strawberries, divided
1/4 cup sugar plus 1 teaspoon sugar, divided
4 teaspoons cornstarch
1/8 teaspoon salt
1 cup 2% milk
1 large egg yolk, room temperature
1 teaspoon vanilla extract
1 tablespoon butter
Sweetened whipped cream

Text Ingredients

Directions

Mash 1 cup strawberries; set aside.
In a small heavy saucepan, mix 1/4 cup sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
In a large bowl, whisk a small amount of hot mixture into egg yolk; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in mashed strawberries, vanilla and butter. Cool 15 minutes, stirring occasionally.
Transfer to two dessert dishes. Press plastic wrap onto surface of pudding. Refrigerate until cold, about 2 hours.
In a small bowl, toss remaining 1 cup strawberries and remaining 1 teaspoon sugar. Top puddings with sweetened strawberries and sweetened whipped cream.

Nutrition Facts

3/4 cup: 222 calories, 11g fat (6g saturated fat), 117mg cholesterol, 257mg sodium, 25g carbohydrate (16g sugars, 3g fiber), 6g protein.

Keto Cheesecake

Val Goodrich — Fri, 14 Mar 2025 15:44:43 +0000

Ingredients

2-1/2 cups almond flour
1/4 cup granulated monk fruit or stevia sugar substitute
6 tablespoons butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/2 cups sour cream
1-1/2 cups granulated monk fruit or stevia sugar substitute
1 tablespoon lemon juice
1 tablespoon vanilla extract
4 large eggs, room temperature, lightly beaten

Text Ingredients

Directions

Preheat oven to 325°. In a small bowl, combine almond flour and sugar substitute; stir in butter. Press onto the bottom and up the side of a greased 9-in. springform pan. Place on a baking sheet. Bake until lightly browned, 18-22 minutes. Cool on a wire rack.
In a large bowl, beat cream cheese, sour cream, sugar substitute, lemon juice and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a double thickness of heavy-duty foil (about 18-in. square). Securely wrap foil around pan.
Place in a larger baking pan; add 1 in. hot water to larger pan. Bake until center is just set and top appears dull, about 1-1/2 hours. Turn oven off; let sit 30 minutes with the door open. Remove springform pan from water bath. Let stand up to 1 hour on a wire rack.
Refrigerate overnight, covering when completely cooled. Remove rim from pan before serving.

Nutrition Facts

1 piece: 402 calories, 36g fat (17g saturated fat), 131mg cholesterol, 238mg sodium, 21g carbohydrate (4g sugars, 1g fiber), 11g protein.