Anonymous wrote:Taco bar. Easy to do GF.

Don't we know. Just don't invite any two or three year olds!

Silver Palete's Chicken Marbella served with rice (or other GF grain) and a salad. It is my go-to because the chicken marinates over night and can be cooking when guests arrive and then served easily. I use dried apricots instead of prunes. The recipe sounds like a strange combination but it is really delicious, foolproof and always gets compliments.

http://m.epicurious.com/recipes/member/views/CHICKEN-MARBELLA-SILVER-PALATE-COOKBOOK-1277030

Anonymous wrote:Taco bar. Easy to do GF.

Just be careful of taco seasoning. Last I heard, Ortega and Old El Paso are gluten free.

This beef stew is really good and you can make it in the crock pot. Just a few small changes:
omit the tomato paste (you don't need it anyway)
don't use flour to dust the meat with(you could do cornstarch instead) and make sure the wine is gluten free (should be).
For beef broth, make sure the label says gluten free (most organic beef broth is gluten free)

Here's the recipe: http://www.myrecipes.com/recipe/provenal-beef-stew-10000001879979/

Taco bar. Easy to do GF.

I made some quinoa pasta for a GF friend the other night, and I was surprised by how great it tasted- I don't think I would have known the difference. (it was in the blue box) We had BBQ chicken (GF sauce), mac-n-cheese (made his with the quinoa pasta), green veggies,- the only thing he couldn't eat was the cornbread.

Enchiladas, pot roast, carne guisada, tacos, cioppino

Coq au vin (substitute for the Tbsp of flour), or roast chicken or duck and vegetable sides.

Anonymous wrote:

Anonymous wrote:polenta, risotto with roast chicken and salad

Lilit Cafe:
http://www.lilitcafe.com/index.html

& Whole Foods have a good selection of GF desserts in case you'd like to outsource something.

Risotto should stand by itself. Risotto AND polenta - bizarre.

yes, just listing GF options. didn't mean for them to be served together. I'm sure OP could figure that out.

Paella. Cook some tomato and onion as a base the night before. You could also make a spanish tortilla (egg onion potato) and a simple salad.

Anonymous wrote:Google sweet Italian sausage pie with butternut squash. It's a recipe that does not need to be modified to be gluten free. I serve it at parties and always get requests for the recipe.

Could you please post a link? I've goggled it and there are a number of recipes available (is it the shepherd's pie from epicurious?). would love to try it -- thanks!

Beef bourginon (sorry about the spelling) -- just don't use flour when browning and add a little corn starch if needed to thicken the sauce. Better if made the day ahead. Potatoes and a salad and you're done.

You'll be fairly safe if you stick to a meal with rice or quinoa on the side. Be careful of any sauces or seasonings that you use. ie: soy sauce contains gluten, so you'll want to use gluten free Tamari sauce instead.

Make sure you be careful boxed rice pilafs, those often contain gluten. And be careful of cross contamination.

Make polenta the night before and chill. On the day of, you can cut wedges/cakes/slices of polenta and pan fry/grill them. While the polenta is browning, wilt some spinach and make a bed of spinach on each plate, Pan fry salmon steaks in butter. Add chopped/chiffonade of basil at the end. Put the salmon and basil on the bed of spinach, put a light squeeze of lemon over the salmon and put a slice of polenta next to the salmon. Should take about 20 minutes on the day of (once the polenta is made the night before) as long as you have a big enough skillet or pan that you can brown 3 salmon steaks at the same time (so that you make the salmon in 2 batches which should take about 5-8 minutes per batch to make medium rare, about 8-12 minutes per batch to make medium to medium well).

Google sweet Italian sausage pie with butternut squash. It's a recipe that does not need to be modified to be gluten free. I serve it at parties and always get requests for the recipe.