The flavors of these two beans subtly complement each other, like the visual effect does. Whether they’re the whole or cut version, they’re one of my husband’s favorites.
3 comments - What do you think?
Posted by Pat Yarbrough - March 27, 2010 at 8:51 pm
Categories: Dinner Menu, Vegetable Dish Tags: celiac, celiac disease, food allergies, gluten intolerance, gluten-free green and yellow beans, gluten-free green beans, Gluten-Free Recipes, gluten-free recipes, gluten-free yellow beans, green and yellow beans, Wheat-free
Here are some of my favorite places to find recipes online. Adventures of a Gluten Free Mom Allrecipes.com BettyCrocker.com – (enter “gluten free” in the search box) Epicurious.com Gluten-free Recipes and Tips FoodNetwork.com – (enter “gluten free” in the search box) Gluten-Free Girl and the Chef Gluten Intolerance Group MyRecipes.com – (Southern Living, Cooking Light, Coastal Living, Sunset, and others — enter “gluten free” in the search box) Red Star Yeast – (enter “gluten free” in the search box) Whole Foods Market – (check the “gluten free” box and press enter on this Advanced Recipe Search Page for hundreds of recipes to appear)
We normally try to eat on the healthy side of average, which means lean meat and plenty of vegetables. Once in a while we get a taste for a hot dog, but the chicken/turkey/pork varieties don’t satisfy that taste. Lean beef hot dogs do, so I’ll share that with you… … Recently we had some Hebrew National franks, which are one of the gluten-free brands we like. For information on Hebrew National labeling about gluten, look here. For the Hebrew National franks site, you can look here. Since the franks are already cooked, you just need to simmer them in a covered pan with a small amount of liquid until heated through. That liquid can be water, or it can be […]
With low-fat, nutrition-packed ingredients like scallops, carrots and spinach, this is not only healthy but tastes amazingly good.
Quick and easy, this main dish can be put together almost without thinking, so it’s good when you’re rushed and don’t have a lot of time to focus on cooking. It’s versatile, too, since it goes as well over rice or mashed potatoes as it does over a hoagie roll or steamed asparagus. Chicken with Mushroom Gravy (Quick and Gluten–free) 2 Pounds Boned and Skinned Chicken Breast Halves, or “tenders,” frozen 1 Tablespoon Olive Oil 2 Each Chicken Bouillon Cubes 2 Cloves Garlic, minced 1/2 Teaspoon Basil, or other herbs, optional 1/4 Teaspoon Pepper, freshly ground 18 Ounces Mushroom Soup, Progresso or other g.f. Heat oil in skillet. Add chicken; brown on bottom, then turn. Add garlic and pepper; cover […]