Eating better and being healthier is all the rage right now, but many people have to watch what they eat due to dietary limitations. High on the list are people who should avoid gluten. Fortunately, the food options for these people provide a wide variety of both savory and sweet, and one food that is conscious of delivering top-notch flavor is gluten-free fried onions. Not only do they provide a tasty option for those looking to keep recipes nostalgic, but they breathe new life into other recipes.
Here are five recipes that can make this crunchy treat a year-round pantry staple:
Black Bean Stuffed Peppers
– Red peppers
– Olive oil
– Chopped onion
– Minced garlic
– Cumin
– Chilli powder
– Garlic salt
– 15 oz can black beans (drain, rinse)
– Chopped cilantro
– sauce
– Cooked rice
– Shredded Mexican cheese
Preheat the oven to 350 degrees. Remove the tops from the peppers and scoop out the seeds and ribs. Heat the olive oil in a skillet over medium heat and then add the chopped onions. Cook about 5 minutes, then add the garlic and cook for one more minute. Add black beans, cumin, chili powder, and garlic salt. Mash about half of the beans. Add the cilantro and sauce and cook for two minutes. Remove from heat and add the cooked rice. Fill the empty peppers with the mixture and put them in a baking dish. Evenly place cheese on the peppers and bake for 30-40 minutes until the peppers are tender and the cheese is melted. Add fried onions to peppers before serving.
Crispy French Fried Chicken
– Gluten-free fried onions
– All-purpose flour without gluten
– 1 pound. chicken strips
– 1 large egg, beaten
Preheat the oven to 400 degrees Fahrenheit. Combine the fried onions with flour in a plastic bag and mash. Place the chicken fillets in the egg, then top with the onion / flour mixture and bake for 15 minutes. Serve immediately.
Macaroni and cheese
– Gluten-free shell pasta (about two cups)
– Skimmed milk
– Salt
– Grated cheese
Rinse / drain pasta and add to saucepan with milk and salt. Put on medium heat and stir constantly until the milk begins to simmer. Lower the heat to low. Keep stirring until the noodles are tender (add milk if the noodles have absorbed all the liquid but are not tender – be sure to leave some milk in the saucepan to make the cheese sauce). Add cheese and stir until smooth (add a splash of milk for smooth). Cover the pan for 5 minutes before serving. Add fried onions just as you serve them.
Artichoke and Spinach Stuffed Mushrooms
– Stemless portobello mushroom caps
– Gluten-free artichoke and spinach dip
– Thyme
– Grated Parmesan cheese
Preheat the oven to 450 degrees. Remove gills on mushroom caps and place on parchment lined baking sheet; add salt and pepper and bake for 20 minutes. Take the mushrooms out of the oven and fill them with the sauce. Crumble the fried onions over each mushroom. Add thyme and cheese. Return to oven for 3-5 more minutes.
Vegan Green Bean Casserole
– Green beans
– Salt pepper
– Olive oil
– minced shallot
– Minced garlic
– Chopped mushrooms
– All-purpose flour
– Vegetable broth
– Natural unsweetened almond milk
Preheat the oven to 400 degrees. Boil a large pot of water and salt well. Add the green beans and cook for 5 minutes. Drain and put in ice water to stop cooking. Drain the ice water and reserve. In a skillet over medium heat, add olive oil, shallots, and garlic. Add salt and pepper and stir. Cook 2-3 minutes. Add the mushrooms and add a little more salt and pepper. Cook for 3-4 minutes. Sprinkle with flour and whisk to coat the ingredients. Cook for 1 minute, then slowly add the vegetable broth. Keep beating. Add the almond milk and continue beating. Bring to a simmer and then reduce heat to low to thicken. Cook for 5-7 minutes until thick and bubbly. Remove from heat and add some of the gluten-free fried onions and all of the cooked green beans. Toss to coat well and top with the remaining fried onions. Bake in oven at 400 degrees for 10-15 minutes. Serve immediately.
Whether it’s keeping family traditions alive or taking a bold step, gluten-free fried onions provide tremendous flexibility in the kitchen. More importantly, for those who avoid gluten, it helps make life a little more familiar and still leaves room to explore the “wonder” that is food.