Author: Leslie

Skillet Farfalle with Diced Ham

I love easy skillet dinners like this one for busy weeknights!  You can make the whole meal beginning to end in about 30 minutes.  Honestly, if you prep the veggies the night before it can be ready in less time than that.  It’s a great way to use leftover ham, or you can purchase a ham steak which is what I did here.  Don’t forget those little finishing touches that can make a meal special, in this case it’s a sprinkle of toasted Pignoli (pine nuts), a favorite of mine!

3-4 Servings

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Ingredients:

  • 8 oz. boneless ham steak, cut into small cubes
  • 4 oz. gluten free pasta
  • 1 cup sweet onion, diced
  • 1 tbsp. garlic, minced
  • 1 cup frozen peas, thawed
  • 1 can (14.5 oz.) diced tomatoes
  • 1/2 tsp. gluten free Italian seasoning
  • salt and pepper to taste
  • Olive oil
  • 1 tbsp. pignoli (pine nuts), toasted
  • 1/2 tsp. Italian seasoning
  • fresh Italian parsley, for garnish
  • grated Parmesan, for serving

Preparation:

Toast the pignoli until lightly browned and fragrant.  I like to use a small saucepan, so they don’t jump all over the place.  Set aside for garnish.

Cook the pasta to 1 minute less than package directions, drain and set aside.  While the pasta cooks, heat a large, nonstick skillet with 1 tbsp. olive oil and cook the ham 3 minutes.  Remove and set aside.

Add a little more olive oil and cook the onions until just beginning to brown, about 3 minutes.  Add the garlic and peas, cook 2 minutes more stirring frequently.  Season with salt and pepper.

Add the tomatoes with their liquid, toss well to combine and cook until liquid almost evaporates.  If the pan is too dry add a ladle of pasta water.  Sprinkle with Italian seasoning.

Add back the ham.

Next add back the drained pasta and toss well.  Drizzle with olive oil, stir and toss to finish cooking the pasta, 1 minute more.  Sprinkle grated cheese.

Transfer to a serving dish, garnish with parsley and toasted pignoli, and serve with grated cheese.

Notes ♪♫ I used Jovial gluten free farfalle (bowtie pasta) in this recipe.  One of my favorites, it has great taste and chew.  The Smithfield ham steak was labeled gluten free.  Always check ingredient labels for hidden gluten, especially in processed foods and seasoning blends.

Originally published 5/16/2020        Updated 12/10/2022

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Gluten Free Oatmeal Raisin Cookies

A word of Caution- This recipe contains oats.

A recent statement from Gluten Free Watchdog states that they cannot currently recommend ANY brand of gluten free oats.

Whether or not you continue to consume oats is a personal choice.  As we await more information, I will preface any recipes that include oats with a link to this important statement from Gluten Free Watchdog, an independent, subscriber-driven gluten-testing organization.  About | Gluten Free Watchdog

***

Mr. Cucina had been asking me to make his mother’s oatmeal cookies for quite some time.  Her vintage recipes are a part of her legacy and always bring back good memories.  The holidays were the perfect time to make my husband one of his favorites!

Of course, I wanted to enjoy the cookies too, so I scanned the ingredient list to see where a gluten free substitute was needed.  Suprise, there was really only one ingredient that I had to change!

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The original recipe called for 1 cup of Gold Medal Flour, and I substituted 120g. of Better Batter Original Blend.  That’s it!

Of course, oats are tricky on the gluten free diet.   ALWAYS choose gluten free oats and for additional peace of mind look for purity protocol oats.

About 6 dozen cookies.

Ingredients:

  • 120g. gluten free all-purpose flour (I used Better Batter Original)
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. baking soda
  • 1/2 tsp. cloves
  • 1 cup raisins (I used Sunmaid)
  • 1 cup chopped walnuts
  • 3 cups quick-cooking gluten free oats (I used Bobs Red Mill)
  • 3/4 cup shortening (Crisco is gluten free)
  • 1 cup brown sugar (packed)
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 tsp. vanilla extract

Preparation:

Preheat the oven to 350º.  Combine the dry ingredients, flour through oats in a large bowl and mix well.

In the bowl of a stand mixer, add the shortening, sugars, egg and vanilla.  Beat on low speed with the paddle attachment until well combined.

Add the dry ingredients and beat on low speed, just until combined.  Gather the mixture together and rest 15 minutes.

Scoop the dough by rounded teaspoons and place at least one inch apart on a prepared baking sheet.  I used a silicone mat to prevent sticking.

Bake 17-20 minutes on the middle shelf.  Cookies are done when almost no imprint remains when touched with your finger.  Immediately remove from the baking sheet.

As the cookies were baking, Mr. Cucina said, “now you know what my mother’s kitchen smelled like”.  That alone was worth the effort. ????

Apologies if these cookies don’t make it to anyone’s house.  We were eating them right out of the oven!

For those with more restraint, cookies can be stored in an airtight container for several days or frozen, great to make ahead for your Christmas cookie trays!

Notes ♪♫ For best results, be sure to use quick cooking oats in this recipe (not thick cut or old fashioned).  I always keep a bag on hand for baking!

 

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Prosciutto Wrapped Pork Tenderloin

Pork tenderloin is an easy and delicious main course.  Whether you are having a casual family meal, romantic dinner for two or dinner party with guests, pork tenderloin is always a great choice.  With a simple, elegant preparation that looks like you fussed, you will have dinner on the table with plenty of time to make your side dishes and socialize!

If roasting more than one tenderloin try to get them about the same size, so that they all finish cooking at the same time.  For foolproof results, always use a meat thermometer!

Here’s how to make it.

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Ingredients:

  • Pork tenderloin (allow 4-6 oz. per serving)
  • Olive oil, about 1 tsp. per pound of meat
  • Salt and pepper to taste
  • Thinly sliced prosciutto, about 4 slices per tenderloin
  • Fresh Italian parsley

Preparation:

Preheat the oven to 325°

Remove the tenderloins from the package.  Pat dry with paper towels and rub with olive oil.  Season all over with salt and pepper, then wrap each tenderloin in prosciutto slices.  This keeps the meat very moist.  Tie each tenderloin every few inches with cooking twine.

Use a roasting pan with a rack.  Mist the rack with cooking spray and set the tenderloins with space between for the air to circulate.  Drape fresh parsley over the top and insert an oven safe thermometer in the thickest part of the largest tenderloin.

If you don’t have a probe (oven safe) thermometer, then roast for 20 minutes per pound and check with an instant read.

When the internal temperature reaches 140° (pink in the center) remove from the oven and tent with foil.  If you like it more well done, then let it go a little longer, up to 150°.  Allow the roast to rest covered for at least 10 minutes to redistribute the juices.

Slice and serve (don’t forget to remove the strings!).  Isn’t that beautiful?  So easy and always a hit with the family.

Notes ♪♫ A single tenderloin will usually weigh between 1 and 1¼ lbs.  If your package weighs more, you will likely find that it actually contains 2 smaller tenderloins.  For a small family you can separate the 2 tenderloins, cook one and freeze the other.

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Fast and Easy Gluten Free Gravy

I have a wonderful recipe for Thanksgiving Turkey Gravy that I make every year.  I start with fresh turkey legs or thighs, roast them and braise with aromatic veggies to make a rich, flavorful stock that makes the most amazing gravy.  And while I love this make ahead recipe, I can appreciate that not everyone wants to go to all that trouble.

So, for all who are short on time and need a fast and easy recipe, this versatile gravy is for you!  It can be made a day ahead or morning of the holiday, no pan drippings needed!  It can be paired with pork, chicken, turkey, veal or even beef just by varying the base broth.

Arrowroot flour is gluten free and makes the smoothest roux, no lumps ever!

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4 Servings

Ingredients:

Preparation:

Whisk together the broth, onion powder and garlic powder in a microwave safe container.  Microwave for 90 seconds.

In a small nonstick saucepan, melt butter then whisk in the arrowroot flour to make a roux.

Continue whisking until the roux begins to take on a little color like this.

Then slowly stream in the warmed broth and whisk until smooth.

Continue simmering and when it reaches the color and thickness you prefer lower the heat and keep warm.

This is a gravy that you can whip up while you make dinner, even on a busy weeknight.  I made it to go with grilled turkey cutlets and it was very good if I do say so!

Notes ♪♫ One of the things I love about this gravy, is that in addition to being gluten free, you can control the salt content.  For those on a low sodium diet, start with salt free broth, unsalted butter and use garlic and onion powder (not salt).  You can always adjust the taste by adding salt, but you are in control!

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Gluten Free Cornbread Stuffing

For me, the best part of Thanksgiving dinner has always been the stuffing.  It’s so easy to make this delicious Gluten Free Cornbread Stuffing from scratch!

If you are hosting the holiday meal, this stuffing will please all of your guests, no one will know it’s gluten free!  If you are visiting family and need to bring your own gluten free food, this is the perfect dish.  Just be sure to make enough to share, everyone will want to sample it!

Gluten Free Cornbread Stuffing is moist and delicious “in or out of the bird”.  This recipe makes enough to stuff a small (10-12 lb.) turkey with extra for a 1.5-quart baking dish.  You can make half or double it for a large family.

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Ingredients:

  • 4 cups of cubed gluten free cornbread
  • 1/2 lb. gluten free sausage, casing removed (I used Premio)
  • 4 strips of gluten free bacon
  • 2 small carrots, peeled and cut into 1/4″ dice
  • 2 celery stalks, cut into 1/4″ dice
  • 1 medium sweet onion, chopped fine
  • 2 tbsp. minced fresh sage, thyme and rosemary (optional but very good)
  • 2 tbsp. butter
  • salt and pepper, to taste
  • 1 egg
  • 1/2 cup 1% milk
  • 3/4 cup gluten free chicken or beef broth
  • 1/4 tsp. each, dried sage and thyme
  • cooking spray

Preparation:

Most of the initial prep for this stuffing can be done ahead of time, so you will only have to assemble and bake it the morning of the holiday.  It all begins with this Gluten Free Corn Bread, that you can make ahead and freeze.  You will need half of the cornbread for this stuffing recipe, and the rest can be a nice addition to your breadbasket for the holiday table.

Once the Cornbread has cooled to room temperature, wrap tightly in plastic wrap then again in foil.  Place in a freezer safe bag until needed.

To make the stuffing, cut half of the cornbread into cubes, for a total of about 4 cups.  Spread the cornbread cubes on a parchment lined baking sheet in a single layer.  Bake at 250º until dried and slightly browned, 45 minutes to an hour.

Remove from the oven and set aside to cool in the pan.  If you are doing this step ahead of time, make sure the cornbread is completely dry, then store in an airtight container for up to 3 days.

Chop the bacon and sausage into 1/2″ pieces.

Cook them together in a large, nonstick skillet until completely browned, then remove and drain on paper towels.  Reserve the fat in the pan.

Next melt 2 tbsp. of butter in the same skillet and add the onion, celery and carrots.  Season with salt and pepper, and the minced fresh herbs.  Cook over low heat for 10-15 minutes, stirring frequently.

Add back the sausage and bacon to the skillet and toss well to combine.

You can prepare the recipe up to this point the night before and refrigerate.  You can also make ahead and freeze it, just spoon the mixture into a freezer safe bag or container and defrost the night before.

On the morning of the holiday, return the sausage and veggie mixture to the skillet over low heat and warm through.  Turn off the heat and stir in the cornbread cubes.

Whisk together the egg, milk, and broth with dried sage and thyme.  Pour it over the cooled cornbread mixture and toss well until everything is moistened.

To stuff or not to stuff?  You decide.  Always follow food safety guidelines.  If you stuff the turkey, do so just prior to roasting.

For those who prefer out of the bird, spray a baking dish with cooking spray and spread the stuffing evenly.  Cover with foil and bake 35 minutes.

With a few great recipes like this one, the stress of being gluten free during the holidays will melt away.  I hope it will become a tradition at your holiday table!

Notes ♪♫ Want to take a shortcut?  If you prefer to use storebought bread cubes there are some great ones to choose from, I’ll never tell!  Check out my Easy Gluten Free Ramekin Stuffing Cups, a recipe made with Aleia’s Gluten Free Stuffing Cubes.

Originally posted 11/04/2018         Updated 11/19/2022

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Gluten Free Cornbread

Every gluten free cook needs a good, basic cornbread recipe.  Cornbread is the perfect accompaniment to winter soups, stews or your favorite barbecue dinner.  Once you master this easy recipe, you can jazz it up with cranberries, dried fruits, herbs or whatever you please.  With the holidays just around the corner, I’m dreaming of a yummy Gluten Free Cornbread Stuffing!

Friends, this tastes just like traditional cornbread, no one will ever guess that it’s gluten free!

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Ingredients:

Preparation:

Preheat the oven to 425º.

Begin by lining a square baking dish with parchment paper, and mist with cooking spray.  Whisk together the dry ingredients, through xanthan gum.  In a separate bowl, whisk together the egg, sugar, milk and cider vinegar.

Combine the wet and dry ingredients and stir together until completely moistened.  Let the batter stand for a few minutes, then scrape it into the prepared pan.

Place the pan on a baking sheet (this helps keep the bottom from burning) and bake for 15-18 minutes, until a toothpick inserted in the center comes out dry.  The top should be nicely browned, and the cornbread will be pulling away from the sides of the pan.

Cool in the pan for 3 minutes, then grab a corner of the parchment paper and slide the cornbread onto a cooling rack.  Wait a few more minutes then remove the parchment.

Slice and serve warm or at room temperature.

This cornbread freezes well and can be made ahead of time for your holiday breadbasket or cornbread stuffing cubes.  To freeze, cover tightly with plastic wrap then wrap again in foil.  Place it in a freezer safe bag.

Notes: ♪♫ Although corn itself does not contain gluten; some brands of cornmeal may contain trace amounts if they are produced on shared equipment.  To avoid cross contact, be sure to look for cornmeal that is labeled gluten free.

Originally posted 11/03/2018                         Updated 11/18/2022

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Chicken, Sausage and Rice Casserole

Whenever I make this flavorful casserole for a family dinner it gets rave reviews!  Chicken drumsticks and Italian sausage come together with ingredients straight from the pantry, and you can use any veggies you have on hand!  It’s easy and economical too.  You can do most of the prep a day ahead and bake the next day.  And that bacon breadcrumb topping- wow!  It really gives this dish an extra punch of flavor, texture and crunch!

4-6 Servings

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Ingredients:

Preparation:

Brown rice takes about 50 minutes to cook, so start that first.  Simmer 3/4 cup rice in 1-3/4 cups chicken broth and 1/4 tsp. seasoning of choice.

For the topping, coarsely chop the bacon, cook and drain on paper towels, reserving the fat in the pan.

Crumble the bacon, or place in an electric chopper and pulse a few times to make bacon bits.

Add 1/3 cup of gluten free breadcrumbs to the skillet with the bacon fat and stir over low heat.  Add back the crumbled bacon and stir well to combine.  Set aside to cool, then mix with 1/4 cup grated parmesan cheese for topping.

I love Aleia’s Gluten Free Breadcrumbs, and I use this brand almost exclusively in my recipes.  I promise, your family won’t even know they are gluten free!

In the same skillet, brown the chicken on all sides in a little olive oil.  Season both sides with salt and pepper.

Place browned chicken in a braising pan or Dutch oven, add ¼ cup white wine and 1/4 cup chicken broth.  Cover and simmer 30 minutes.

Transfer the cooked chicken to a plate, remove meat from the bones and sprinkle with paprika.  Strain the liquid from the pan and reserve for later.

Slice the sausage and brown in olive oil.  You can use store bought sausage or check out my recipe for homemade sausage patties!  If using purchased sausage, always check labels for gluten containing ingredients.

Pulse the cooked sausage a few times in the chopper and set aside.

Wipe the braising pan or Dutch oven clean.  Heat 1 tbsp. olive oil and add the veggies.  Season and cook 10 minutes, stirring occasionally.

Add back the sausage and stir well.

Now add the chicken and cooked rice.  Measure the reserved liquid and add enough chicken broth to equal 1-1/2 cups.  Combine with 1/4 cup milk and pour over the chicken and rice mixture.

Tip: Prepare the meal up to this point a day ahead.  Cover and refrigerate.  

Preheat the oven to 350º.  You can bake the casserole in the same pan, or transfer to a pretty casserole dish for a nicer presentation.  Note, if you made the casserole in the advance, take it out of the refrigerator and leave on the counter for at least 30 minutes (don’t place a refrigerated glass baking dish directly into a hot oven, it may shatter).

Spread the breadcrumb mixture over the casserole and bake uncovered for 45 minutes.

The liquid will bubble and thicken to create a nice sauce.  I like to finish it off under the broiler, 3 minutes on low.  Watch that it doesn’t burn!

Let it rest a few minutes to set up, then garnish with fresh herbs (or dried herbs) and bring it right to the table.

Notes ♪♫ Remember, you can substitute any veggies you like in this recipe.  Once I went out on a limb and used eggplant.  Surprise, the reaction ranged from “I loved it” to “I didn’t even know it was in there”! Try broccoli, cauliflower, asparagus or zucchini.  Use what you have on hand, use what you like!

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Chicken Tortilla Soup

It’s time to spice up your life with a bowl of Chicken Tortilla Soup!  The inspiration for this recipe came from a local restaurant but unfortunately, I cannot order it anymore as all their soups contain gluten.  That makes me sad, because most of the ingredients in Chicken Tortilla Soup are naturally gluten free. 

I made mine with big chunks of chicken, beans and veggies.  I love the heat from garlic, jalapeno, chili flakes and cumin (could this soup cure the common cold?).  If you don’t already have Chipotle chili and cumin in your spice rack it’s time for a run to the grocery store! 

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The soup is thick and hearty on its own, no flour is needed.  It needs no adornment other than a sprinkle of gluten free tortilla strips, if you can’t find them locally order here!    

Ingredients: 

  • 2 chicken leg quarters 
  • Salt and pepper, to taste 
  • Olive oil 
  • water to cover
  • 2 bay leaves 
  • 1 onion, diced 
  • 2 carrots, sliced 
  • heaping tbsp. minced garlic
  • heaping tbsp. minced jalapeno
  • 2 tbsp. tomato paste 
  • 14 oz. can fire roasted tomatoes 
  • 1/2 tsp. Chipotle chili 
  • 1/2 tsp. Cumin 
  • 1/2 tsp. Oregano
  • 1/2 tsp. garlic granules
  • 1/2 tsp. onion granules 
  • salt, to taste 
  • 1 cup canned black beans 
  • 1 cup frozen or canned corn 
  • Gluten free tortilla strips 

Preparation: 

Heat a deep skillet over medium low, add a little olive oil and brown the chicken on both sides.  Season with salt and pepper.  Add bay leaves and water to cover.  Simmer for 90 minutes on low. 

Transfer the chicken to a plate and remove meat from the bones.  Refrigerate meat until the soup is ready.  Reserve the liquid.

In a clean stock pot, add 1 tbsp. olive oil with the onions and carrots, and cook for 2-3 minutes over low heat.  Add the garlic and jalapeno and cook for 30 seconds.  Make a spot in the center of the pan and add the tomato paste.

Toast for 2 minutes, then strain the reserved chicken broth into the pot.  Add the fire roasted tomatoes, and all of the seasoning. 

Cover and simmer 1 hour, then add the black beans and corn.  Simmer 30 minutes longer.  Taste and add salt if needed. 

Stir in the reserved chicken, heat through and serve.

Garnish each bowl with tortilla strips.

Notes: ♪♫ I love soup season!  I could eat soup every day and I have a great selection of soups and stews on the blog that will keep you warm through the winter months.  All gluten free and delicious!  Check out all my Gluten Free Soups, Stews and Chowders here!

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Gluten Free Mummy Bread

Return of the Mummy

Mummy Bread has been a Halloween tradition in our family for years.  It’s sure to be a hit at a Halloween party!  This Stromboli style bread is fun to make with kids, and grownups will love it too.

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Recipe makes 2 mummies, 6-8 servings each.

Ingredients:

For the Dough:

For the Mummies:

  • 1 large, sweet onion, diced
  • 2 tbsp. butter
  • 2 tbsp. olive oil
  • 12 white button mushrooms, sliced thin
  • 1 tbsp. butter
  • 1 tbsp. olive oil
  • Italian seasoning
  • Gluten free Pizza Sauce
  • Provolone cheese slices
  • 4 slices cold cuts (I used prosciutto)
  • grated parmesan cheese
  • Gluten free pepperoni slices
  • sliced black olives

Preparation:

Mix together all of the dough ingredients in the bowl of a stand mixer.  Cover the dough and refrigerate for 1 hour.

Add the onions to a heavy skillet with 2 tbsp. butter and 2 tbsp. oil.  Cook covered, 20 minutes then uncover and cook for an additional 20 minutes, stirring frequently.

Cook the mushroom slices in 1 tbsp. butter and 1 tbsp. olive oil.

Drain the mushrooms and onions to remove as much liquid as possible.

While the dough is rising, plan your decorative toppings.  I made these pepperoni and olive bats!

After 1 hour in the fridge, turn the dough out onto floured parchment and use a bench knife to divide it in 2.

Roll out each piece into a thin rectangle, about 11 x 16″.  Brush lightly with olive oil and sprinkle with seasoning.  Use a bench knife to cut 1″ strips on either side of the dough.

Brush the center of each mummy with 3-4 tbsp. of pizza sauce, then layer with strips of provolone cheese.

Top with torn pieces of cold cuts and divide the mushrooms and onions between the 2 mummies.  Sprinkle with grated parmesan.

Hint:  Don’t over fill the dough and make sure veggies are well drained so it won’t be soggy! 

Starting at the bottom, fold the dough over the filling, then begin overlapping the strips from side to side.  Continue folding to create the mummy.  I transferred my mummies to a perforated loaf pan and trimmed the parchment to fit.

Preheat the oven to 500º.  Decorate the mummies with olive and pepperoni slices.  Be creative, you can use all sorts of veggies and herbs to dress up your mummy.  Brush everything with olive oil and sprinkle with more Italian seasoning.

Place the loaf pan on a baking sheet for more stability and to prevent the bottom from burning.  Bake for 20 minutes, and tent with foil if the mummies seem to be browning too quickly.  Cool in the pan for 10 minutes before moving to a rack.

Mummy bread can be eaten warm or at room temperature.  They will stay warm for several hours.

Leftovers (if you have any) can be reheated on a pizza stone.

Notes ♪♫ If you follow me, you know that I am a huge fan of Better Batter.  I made my mummies with their Gluten Free Artisan Flour Blend.  This flour is a game changer for making bread and pizza and I cannot recommend it enough!  Be sure to use my Promo Code MGFC30 for 30% off.

Happy Halloween from My Gluten Free Cucina!

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Gluten Free Apple Pie French Toast

My Apple Pie French Toast features warm spiced apples layered between slices of French Toast, topped with vanilla Greek yogurt, maple syrup and a dusting of cinnamon.  Breakfast or dessert?  You decide!

I used my Gluten Free Millet Bread in this recipe, it is an extra special cakelike bread that is perfect for making French Toast.  Of course, you can use store bought gluten free bread (I won’t tell!).

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2 servings

Ingredients:

  • 4 slices of gluten free bread
  • 2 eggs
  • 4 tbsp. milk
  • 1 small apple
  • 3 tbsp. butter, divided
  • 1 tbsp. brown sugar
  • vanilla Greek yogurt
  • maple syrup
  • cinnamon

Preparation:

Whisk together the eggs and milk, and sprinkle with cinnamon.  Soak the bread slices in the egg mixture for 15 minutes, turning occasionally.  Use 2 pans if needed to fit all of the slices.

Peel and dice the apples.  In a nonstick skillet, melt one tbsp. butter.  Add the apples and cook for several minutes, stirring frequently.  Sprinkle with cinnamon and 1 tbsp. brown sugar.  Continue cooking 2 more minutes, then keep warm.

In a larger nonstick skillet or griddle, melt 2 tbsp. butter.  Add the bread slices and cook 3 minutes per side.

To plate, layer one slice of French toast with apples, then top with a second slice.  Cut in half diagonally and stack one half over the other.  Top with more apples, and a scoop of vanilla yogurt.  Drizzle with maple syrup and sprinkle with cinnamon.

Look at that plate, breakfast fit for a king and queen!  Definitely a wonderful way to start your day!

Notes ♪♫ If you enjoyed this post, be sure to check out my Tiramisu Stuffed French Toast.  And I hope you will try my Gluten Free Millet Bread, you will love the soft, mildly sweet texture of this loaf for French Toast and sandwiches!

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