Gluten Free Zucchini Noodles Tuna Nicoise Recipes

GLUTEN-FREE ZUCCHINI BREAD

Gluten-Free Zucchini Bread image

By the end of the summer, we're all overloaded with zucchini. We've sauteed it, made it into fritters, used it as pasta noodles, and tried to give it to our neighbors. But they've been growing zucchini too. What to do with all that zucchini? Make some of this zucchini bread, of course. It's spiced with cinnamon, nutmeg, and cardamom, slightly sweet, and super moist. Best of all, it doesn't taste of zucchini at all. Pick another zucchini out of the garden.

Provided by Shauna Ahern

Yield 10 servings

Number Of Ingredients 18

Ingredients

1 large zucchini
210 grams All-Purpose Gluten-Free Flour Mix, recipe follows
1 teaspoon psyllium husk
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cardamom
1/2 teaspoon salt
1 egg
1/2 cup white sugar
1/3 cup brown sugar
1/4 cup olive oil
1/4 cup Greek yogurt
1 teaspoon vanilla extract
400 grams millet flour
300 grams sweet rice flour
300 grams potato starch

Steps:

Preparing to bake: Heat the oven to 350 degrees F. Grease a 9- by 4-inch loaf pan.
Grating the zucchini: Grate the zucchini into a bowl. Put it in a double layer of paper towels. Squeeze the water out of the zucchini into the sink. This will help the zucchini bread to not be too wet. Set aside about 225 grams (or about 2 cups) of the drained zucchini.
Combining the dry ingredients: In a large bowl, combine the flour mix, psyllium, baking powder, soda, cinnamon, nutmeg, cardamom, and salt.
Combining the wet ingredients: Whisk together the egg, sugars, olive oil, yogurt, and vanilla extract.
Finishing the batter: Plop the drained zucchini into the liquids and whisk them together. Sprinkle the dry ingredients over the top of the liquids. Using a rubber spatula, fold the dry ingredients into the wet until no sign of flours remain.
Pour the batter into the prepared pan. Slide the pan into the oven and bake until the top of the bread is crackly brown and a toothpick inserted into the center comes out dry, 45 to 55 minutes.
Allow the bread to cool in the pan for 10 minutes. Turn it onto a cooling rack and let it cool to room temperature before slicing into it.
Pour all the flours into a large container. (Restaurant supply stores sell large plastic containers that fit this purpose well. You could also use a large glass jar.) Shake and shake and shake harder until all the flours have become one color.

GLUTEN-FREE SALADE NIçOISE

Gluten-Free Salade Niçoise image

Green beans, canned tuna, ripe olives, hard-cooked eggs, tomato slices and an herbal vinaigrette top crispy greens for a flavorful salad with its origins in Nice, a French Riviera city.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h30m

Yield 4

Number Of Ingredients 14

Ingredients

1/2 cup olive or vegetable oil
1/4 cup white wine vinegar
1/2 teaspoon salt
2 teaspoons chopped fresh basil leaves or 1/2 teaspoon dried basil leaves
1/4 teaspoon ground mustard
1/8 teaspoon pepper
3/4 lb fresh green beans
Salad greens
4 plum (Roma) tomatoes or 2 medium tomatoes, sliced
2 hard-cooked eggs, cut in fourths
1 can (9 oz) tuna, drained
1/2 cup pitted ripe olives
1 can (2 oz) anchovy fillets, if desired
Chopped fresh parsley, if desired

Steps:

In tightly covered container, shake all vinaigrette ingredients until well blended. Refrigerate until serving time.
In medium saucepan, place beans in 1 inch water (salted if desired). Heat to boiling; reduce heat. Boil uncovered 5 minutes. Cover and boil about 5 minutes longer or until crisp-tender; drain. Refrigerate beans about 1 hour or until cold.
Line 4 plates with salad greens. Arrange beans, tomatoes and eggs around edges of plates. Mound tuna in center. Garnish with olives, anchovies and parsley. Serve with vinaigrette.

Nutrition Facts : Calories 395, Carbohydrate 10 g, Cholesterol 125 mg, Fat 3 1/2, Fiber 4 g, Protein 21 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 700 mg

GLUTEN-FREE SALAD NICOISE

Gluten-Free Salad Nicoise image

This fun twist on the classic niçoise uses sweet potatoes with spinach and a citrusy dressing for a flavorful and filling main-dish salad.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h30m

Yield 4

Number Of Ingredients 19

Ingredients

1 medium sweet potato
1/4 teaspoon vegetable oil
1/4 teaspoon salt
3 tablespoons orange juice
1 tablespoon lime juice
1 tablespoon honey
1 tablespoon Dijon mustard
1 finely chopped anchovy fillet
2 tablespoons extra-virgin olive oil
1/4 cup chopped parsley
1/4 cup chopped fresh basil leaves
1 (12-oz) sashimi-grade tuna steak (or 2 six-oz steaks)
1 teaspoon vegetable oil
1/4 teaspoon salt
1/2 lb whole green beans, stems removed
5 oz baby spinach
4 hard-cooked eggs, cut into wedges
4 plum (Roma) tomatoes, cut into wedges
12 kalamata olives

Steps:

Heat oven to 400°F.
Prick sweet potato all over with fork. Rub with 1/4 teaspoon oil and 1/4 teaspoon salt. Place on ungreased small pan. Bake 45 to 60 minutes or until tender when pierced with knife. Cool slightly; cut in half lengthwise, then cut each half into 8 wedges.
In large bowl, beat first 5 Vinaigrette ingredients with whisk; slowly beat in olive oil, then parsley and basil. Refrigerate until ready to use.
Place 10-inch skillet over medium-high heat 2 to 3 minutes or until very hot. Rub tuna with 1 teaspoon oil and 1/4 teaspoon salt; quickly cook on one side 3 to 4 minutes or until brown. Turn and quickly brown other side 2 to 3 minutes; transfer to cutting board, and cover with foil. Allow to rest 4 minutes; then cut diagonally into 12 slices.
Heat 4-quart saucepan filled two-thirds with water to boiling over medium-high heat. Prepare an ice bath (mixture of ice and water in large bowl). Cook green beans in boiling water 2 to 3 minutes or until bright green, then drain and transfer to ice bath 2 minutes. Drain thoroughly; set aside.
Beat vinaigrette again with whisk; toss spinach in vinaigrette. Divide spinach among 4 plates; divide remaining ingredients among plates on top of spinach. Serve immediately.

Nutrition Facts : Calories 390, Carbohydrate 21 g, Cholesterol 220 mg, Fat 2, Fiber 4 g, Protein 30 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 11 g, TransFat 0 g

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