Author: Leslie

One Pot Chicken Dinner

When casual comfort food is on your mind, keep the prep simple with this easy braised dinner.  I used fresh, naturally gluten free ingredients like chicken, potato, carrots and onion.  Slow braising ensures the chicken leg quarters are falling off the bone tender.  As a bonus, this dish goes from oven to table in the same pan for easy cleanup.

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Dinner for two

Ingredients:

  • 2 chicken leg quarters
  • 2 tbsp. olive oil
  • Italian Seasoning
  • 1/2 medium sweet onion, cut into chunks
  • 1 medium potato, cut into chunks
  • 2 large carrots, peeled and cut into chunks
  • paprika
  • fresh rosemary
  • 1/4 cup white wine

Preparation:

Use a heavy, oven safe skillet with cover or a Dutch oven.  With the heat on medium low, add 2 tbsp. olive oil and brown the chicken, skin side down for 10 minutes.

Turn the chicken skin side up.  Add the onion, potato and carrot.  Sprinkle with Italian Seasoning, paprika, and fresh rosemary.

Add a splash of white wine, cover and place in the oven for an hour and 45 minutes (1-3/4 hours) at 300º.  Uncover, and cook for an additional 15 minutes to allow some liquid to evaporate.  Broil on low for 3 minutes to finish.  Garnish with a rosemary sprig and serve it right in the pan.

Notes ♪♫ Gluten free meals do not have to be fancy or difficult!  This recipe, made with naturally gluten free ingredients is delicious and satisfying.

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Gluten Free Herb Focaccia

Focaccia Bread Art is something I have always wanted to try.  Encouraged by my recent success making a Caramelized Onion Focaccia, I decided to give it a go while I still had fresh herbs from my garden.  Here is my little masterpiece, a very simple first effort that I will definitely do more of!

I used chives for the stems, rosemary and oregano for the leaves, parsley and shallots for the flowers.  There is a bit of fresh thyme sprinkled throughout.  I wondered how the fresh herbs would taste in the finished product, and they were delicious!

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INGREDIENTS:

PREPARATION:

Combine water and yeast in the bowl of your stand mixer and give it about 10 minutes to activate.  Whisk together the flour and salt and add to the yeast mixture along with 2 tbsp. olive oil.  Mix with the paddle attachment for 8 minutes.  Transfer the dough to a greased bowl and refrigerate for one hour.

Cut parchment paper to fit a quarter sheet pan and mist with cooking spray.  Place chilled dough in the center of the parchment.

Roll the dough into a rectangle, slide it onto the sheet pan and cover with oiled plastic wrap.  Let it rest at room temperature for 30 minutes.

Place a pizza stone in the oven and preheat to 425º.

Create dimples in the dough by pushing down with your fingertips.  Brush the top with olive oil and sprinkle with Italian Seasoning.

Arrange the fresh herbs on your dough and brush them lightly with olive oil so they don’t burn.

Place the sheet pan in the oven on top of the baking stone.  Bake for 25 minutes total.  During the last 10 minutes carefully slide the pizza out of the pan, remove the parchment and finish baking directly on the pizza stone.

So pretty, I hated to cut it (at least not until I took pictures ????).  Use a pizza wheel to cut into squares.

Here’s the crumb shot!

Notes ♪♫ If you follow me, you know that I am a HUGE fan of Better Batter gluten free flour.  I used their Artisan Flour Blend in this recipe, it is a little miracle in a bag that I recommend for pizza and yeasted bread recipes.  Try it, you will not be disappointed (be sure to use my code MGFC30 at checkout for 30% off your non-sale purchase)!

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Sweet Potato Gnocchi with Turkey Meatballs

This rustic pasta dinner is perfect for a Sunday afternoon.  Making the two-color gnocchi was a fun experiment as well as a learning experience.  I found the whole process relaxing and enjoyable.

I have made potato gnocchi before, using Hannah (white) Sweet Potatoes, and they were fabulous.  My idea was to make a half batch with white sweet potato and replicate another half batch with traditional orange sweet potato.

The biggest takeaway from this was that not all potatoes are created equal in terms of moisture content.  The orange potato held many times more moisture than the white sweet potato.  So, the amount of flour needed for each batch was quite different.  In the end, I lost track of the measurements and just gradually incorporated more flour until the right consistency was achieved.

Note that this was a very small batch.  Enough for 2 servings with just a bit leftover.  You can definitely double or triple the recipe!  The flour is a 2.5/1 blend of cassava flour/arrowroot flour.  You can mix up the flour ahead of time, so you have enough for rolling and dusting.  I finished the gnocchi in a simple browned butter sage sauce and served with turkey meatballs.

Dinner for 2+ (depending on your appetite!)

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Ingredients:

For the Gnocchi

For the Meatballs

For the Sauce

  • 1/2 stick (1/4 lb.) butter
  • 8 fresh sage leaves

Preparation:

I peeled and steamed the potatoes the day before.  I weighed 2.5 oz. of each potato and set aside the rest for another meal.

The next day I began by mixing up a batch of 1-1/4 cups cassava flour + 1/2 cup arrowroot starch.  I warmed the potato for 30 seconds in the microwave and placed in 2 separate bowls, mashing with a fork.

I whisked the egg, salt, xanthan gum, then added 2.5 tbsp. of the flour mixture.  I then divided it between the two bowls of potato.

I gradually added more flour to each bowl and worked it in until I could roll the dough into a ball.  I covered each in plastic wrap and rested 15 minutes.

I floured a cutting board and started with the white sweet potato, gradually incorporating more flour until I could roll the dough into a long smooth rope, like this.

I used a bench knife to cut the rope into 1/2″ pieces.

I repeated the same process with the orange sweet potato, and here is where I lost track of the flour measurements.  The orange sweet potato dough had absorbed all of the flour and was still very wet.  It required quite a bit more flour to achieve the right consistency.  All in all, I would say I used 3-4 times more flour for the orange potato dough as was needed for the white potato.

For the final step I rolled each piece of dough over a floured gnocchi board.

I placed the formed gnocchi on a baking sheet lined with waxed paper and dusted with flour.

***Note: I recommend refrigerating for at least 1 hour before cooking for firmer texture***

Here’s how to finish the meal.

Combine all of the meatball ingredients and form 6-7 meatballs.  Line a baking sheet with foil and mist with cooking spray.

Place the meatballs on the baking sheet, and broil 5 minutes per side on high.  Keep warm.

Boil salted water for the pasta.  In a nonstick skillet melt the butter, and as soon as the butter begins to foam, add the sage leaves.  When the white solids begin to separate, use a slotted spoon or spatula to push them to one side of the pan, skimming off as much as possible.  Remove from the heat when the butter is just beginning to turn brown.

With water at a rolling boil, add the gnocchi and cook for 3 minutes.  They will float to the top as they finish cooking.

Remove the cooked gnocchi with a slotted spoon and add to the browned butter.  Cook for 1-2 minutes longer.

Transfer to a serving platter along with the meatballs and drizzle with any remaining browned butter sauce.  Garnish with fresh sage.

Notes ♪♫ I love making pasta from scratch!  Check out this earlier recipe, for Gluten Free Potato Gnocchi with Cassava Flour that was the springboard for this meal.  You may also like this Trofie Pasta, or this one for Gluten Free Garganelli, one of my first posts.  Thanks for stopping by today and I welcome all your comments!

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Gluten Free Caramelized Onion Focaccia

It seems like a lifetime ago.  In fact, it was over 25 years ago that I was a card-carrying member of the Cooking Club of America (anyone else?).  I had all the gadgets, the refrigerator magnets, and of course the magazine Cooking Pleasures.  I started making this focaccia bread, which appeared in the February-March 2000 issue for family get-togethers, and it quickly became my go-to for everything from dinners to parties to potlucks at the office.  Everyone loved it!

Today the club and the magazine are sadly, no more.  The recipe, long ago crumpled into a folder had been abandoned since my Celiac diagnosis.

Something made me think of it the other day, maybe the upcoming holidays or just reminiscing about things I used to bake.  So, I decided to dig out the recipe and try adapting it to be gluten free.  How did it come out?  Take a look!

Inspired by Cooking Pleasures Magazine, February-March 2000 issue

Note ♫ I used, and highly recommend Better Batter Artisan Flour Blend for this recipe.  This is my favorite gluten free flour blend for making breads and pizza, try it and I promise you will not be disappointed!

***** CLICK HERE — > Use my Promo Code MGFC30 at checkout for 30% off your non-sale purchase of Better Batter *****

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Ingredients:

Preparation:

Combine water and yeast in the bowl of your stand mixer and give it about 10 minutes to activate.  Whisk together the flour and salt and add to the yeast mixture along with 2 tbsp. olive oil.  Mix with the paddle attachment for 8 minutes.

Transfer the dough to a greased bowl and refrigerate for one hour.

While the dough rests, make the caramelized onions.  Use a heavy skillet, covered braising pan or Dutch oven.  Over medium heat, add 2 tbsp. butter, 1 tbsp. olive oil and all of the onions.  As the butter melts, stir to coat the onions.  Cover and cook over medium low for 20 to 25 minutes or until the onions are translucent.  Then uncover, continue cooking over medium-low heat for 30 to 40 minutes or until onions are golden brown, stirring frequently.  Set aside to cool.

Place a pizza stone in the oven and preheat to 425º.  Cut a piece of parchment to fit a perforated 16″ pizza pan.

Hint: Trace your pan onto the parchment paper and cut for the perfect fit.

Mist the parchment with cooking spray and roll the dough into a round.  Slide it onto the pizza pan, cover with oiled plastic wrap and let it rest at room temperature for 30 minutes.

Create dimples by pushing down the dough with your fingertips.  Spread the caramelized onions evenly over the dough and brush the edges with olive oil.

Place the pizza pan in the oven on top of the baking stone.  Bake for 25 minutes total.  During the last 10 minutes carefully slide the pizza out of the pan, remove the parchment and finish baking directly on the pizza stone.

This is it, the minute you cut into the focaccia and hear that crunch!  Cut into wedges and serve.

Notes ♪♫ Caramelizing the onions is time consuming, but so worth it.  Take your time, and don’t rush the process.  Use a good heavy pan and stir, stir, stir- don’t walk away!  You will be rewarded with the most delicious decadent topping for this amazing focaccia.

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Gluten Free Chicken Chow Mein

Chicken Chow Mein, that most popular of takeout meals was my first introduction to Chinese American cuisine.

As a kid, my “go-to” takeout order was a combination dinner of Chow Mein, fried rice and an egg roll.  I ordered it every time!  While I have recreated many of my favorite takeout recipes, I can’t even remember the last time I had Chicken Chow Mein.  So why has this one remained on the back burner?

The noodles. 

How could I replicate the crunchy, restaurant style fried noodles that go with Chow Mein?  Traditional Chow Mein noodles are made with wheat.  And while I am a big believer in make from scratch, I just didn’t want to make my own noodles.

Then I discovered this!

I found these Gluten Free Chow Mein Noodles on Amazon, and they were spot on!  Get yours here!

For the connoisseurs out there, this is the East Coast version of Chow Mein, where the stir-fry is served over crispy fried noodles.

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Ingredients:

Veggies

  • 1/2 sweet onion, cut into 1/4″ slices
  • 6 celery stalks, cut into 1/4″ slices
  • 1 carrot, coarsely grated
  • 1/2 head of green cabbage, shredded
  • 2 cups bean sprouts

Marinade

  • 1 tbsp. sesame oil
  • 1 tbsp. minced fresh ginger
  • 1 tbsp. minced garlic
  • black pepper, to taste

Sauce

  • 1/2 cup gluten free chicken broth
  • 3 tbsp. gluten free oyster sauce
  • 1 tbsp. gluten free soy sauce (tamari)
  • 2 tsp. corn starch
  • 1 tsp. sugar

Chicken

  • 1 lb. boneless chicken breast
  • olive oil
  • sesame oil
  • gluten free chow mein noodles

Preparation:

Let’s break down the recipe into four easy steps.  Ready?

  1. Prep the veggies
  2. Marinate the chicken
  3. Make the sauce
  4. Stir fry the chicken and veggies

First, prep the veggies.  I used a mandoline to slice the onion, cabbage and celery.  A coarse grater was perfect for shredding the carrot.

Next mix together the marinade ingredients.  I used an electric chopper to mince the garlic and ginger.

Slice the chicken breast into thin strips and toss with the marinade.  Cover and refrigerate for 1 hour.

Whisk together the sauce ingredients.

Heat 1 tbsp. olive oil and 1 tsp. sesame oil in a large, nonstick skillet over medium low heat.  Add the chicken and quickly brown on all sides.  It does not have to be cooked through.

Remove the chicken to a bowl and keep warm.  Wipe the skillet clean and add another tbsp. olive oil and 1 tsp. sesame oil.

Add the onion first and stir fry until translucent.

Add the carrot and celery.  Continue cooking for several minutes.

Add the cabbage and toss well to combine.  Cover and cook for about 5 minutes.

Add back the chicken and stir into the veggies.  Make a well in the center and pour in the sauce.

Add the bean sprouts and continue tossing and stirring as the liquid thickens.

Transfer to a serving dish and sprinkle a few noodles over the top!

Serve over Chow Mein noodles with a side of white rice.

Notes ♪♫ My gluten eating family loved this meal!  The Chow Mein noodles are the bomb, and they are great with salads too!  I will definitely be adding this meal to our dinner rotation.

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Gluten Free Mushroom Soup

Homemade Mushroom Soup is always my first soup of the season.  An annual tradition signaling the end of summer, I make a pot right after Labor Day as our thoughts turn to cooler weather and comfort food.

This soup is the foundation for so many of my favorite winter stews and casseroles.  I keep some on hand in my freezer pantry, for those recipes that call for “a can of”.

Turmeric and saffron give this soup its beautiful golden color!  The recipe is so fast and easy, you can make a batch in under an hour.  I use a combination of mushrooms, such as white button, cremini and shitake. 

You can finish with cream for a Cream of Mushroom soup that is better than any canned.  Puree the soup or leave it chunky, your choice.  It freezes beautifully so make some now to have ready for the holidays!

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Ingredients: 

 Preparation: 

Whether you slice the mushrooms yourself or buy them pre-sliced, you will need to give them a good rinse.

Melt butter in a Dutch oven or 4-Quart soup pot.  Sauté the onions and celery in the butter until translucent.

Add all the mushrooms to the pot. 

Continue cooking over medium heat until the mushrooms release their liquid.

Have the chicken broth ready and stir in the flour.  It will immediately begin to thicken. 

Slowly stream in the chicken broth, stirring constantly so the flour doesn’t clump.  Add the salt, pepper, turmeric and saffron. 

Simmer 15 minutes then remove from heat.  Soup can be prepared ahead and frozen up to this point.

Here it is after cooling down for an hour or so.

I ladle the soup into freezer containers, about 1-1/2 cups each.

Notes ♪♫ If you plan to freeze the soup, I recommend not adding cream at this point.  For Cream of Mushroom Soup, drizzle in cream or half and half just before serving.

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Gluten Free Baked Penne

Today’s hearty baked pasta dish is pure comfort food!  A great choice for a potluck or casual family dinner, everyone will want to dig into this tasty casserole.  I use a combination of gruyere cheese with its superb melting qualities and parmesan cheese in the topping for a crispy contrast.  I sneak a few healthy veggies into the mix for even more flavor and texture.  Who’s hungry?

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Ingredients:

  • 1/2 cup grated Gruyere cheese
  • 1 cup grated Parmesan cheese, divided
  • 1/2 sweet onion, cut into large dice
  • 6 cremini mushrooms, sliced
  • 1/2 small zucchini 1/2″ dice
  • 2 garlic cloves, minced
  • olive oil
  • 8 oz. ground beef
  • 8 oz. ground veal
  • 3/4 tsp. Tuscan seasoning, divided
  • 2 tbsp. tomato paste
  • 2 cups tomato sauce
  • 1/2 tsp. sugar
  • 1/2 tsp. oregano
  • 1 tsp. basil
  • 8 oz. gluten free penne
  • cooking spray
  • 1/3 cup gluten free seasoned breadcrumbs
  • Italian parsley for garnish

Preparation:

Grate the cheese and set aside.  Add olive oil to a large nonstick skillet over medium low heat.  Cook the onions until they are translucent, then add the mushrooms, zucchini and garlic.  Sprinkle with 1/2 tsp. Tuscan seasoning.  Remove from the pan and set aside to drain in a colander to remove excess liquid.

In the same pan, add more olive oil along with the ground beef and ground veal.  Season with 1/4 tsp. Tuscan seasoning.

Break up the meat with a spatula and stir until completely browned.  Clear a space in the center of the pan and add the tomato paste.

Let it toast for 1 minute then stir it into the browned meat.

Add the tomato sauce, sugar, oregano and basil.  Cover and bring to a low simmer for 10 minutes.

Heat water for the pasta and cook according to package directions.  Stir the cooked and drained veggies into the meat sauce.

Drain the pasta and add to the pan with 1/2 cup gruyere cheese.  Toss to combine.

Mist a casserole dish with cooking spray and fill with the pasta and sauce mixture.  Drizzle the top with olive oil and top with 1/3 cup breadcrumbs and 1/3 cup parmesan cheese.

Cover with foil and bake for 15 minutes at 350º.  Use tongs to carefully remove the foil and broil for 2 minutes to crisp up the top.

Garnish with Italian parsley and bring to the table.  Serve with extra parmesan cheese and marinara sauce.

Notes ♪♫ Not all gluten free pastas are created equal.  I used Jovial Brown Rice Penne in this recipe.  My favorite brand, it holds up especially well in casseroles, where even after boiling and baking it maintains a great al dente consistency.

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Gluten Free Stuffed Shells

This meal has been on my bucket list for a while.  It was a few hours in the making, but worth every minute and a great thing to make on a Sunday afternoon.  The veal and zucchini stuffing has a nice pop of flavor!

The gluten free shells are delicate and prone to breakage, so be sure to cook a few more than needed just in case!

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Ingredients:

  • 1/2 sweet onion, minced (about 1-1/2 cups)
  • 1/2 small zucchini, minced (about 1 cup)
  • 2 cloves garlic, minced
  • 3 tbsp. olive oil, divided
  • fresh ground pepper, about 6 grinds
  • sea salt, to taste
  • 1/4 tsp. onion powder
  • 1/4 tsp. garlic powder
  • splash of white wine (about 1/4 cup)
  • 8 oz. ground veal
  • salt and pepper to taste
  • 1 oz. Italian cold cuts of choice (about 3 slices)
  • 1/2 cup ricotta cheese
  • 1 tbsp. parmesan cheese plus more for topping and serving
  • 4 oz. gluten free pasta shells (about 30 shells) *see notes
  • cooking spray
  • 15 oz. marinara sauce, homemade or purchased
  • fresh basil and Italian parsley for garnish

Preparation:

Use an electric chopper to process the onion, zucchini and garlic to a fine mince.  Heat 2 tbsp. olive oil in a stainless-steel skillet, add the minced vegetables and season with salt, pepper, garlic powder and onion powder.

Stir frequently and cook down until reduced by half.  Add a splash of white wine and continue stirring until most of it has evaporated.  Remove from pan and place in a colander to drain and cool.

Wipe the pan clean, add 1 tbsp. olive oil and brown the veal, breaking it up with a spatula.  Season with more salt and pepper.

Mince the cold cuts and add to the veal.  You can use prosciutto, pancetta or whatever you have on hand.  I happened to have a few slices of Italian Salame left over from an antipasto, and it really made the flavor pop!

Continue stirring frequently until most of the liquid cooks off, then add the browned meat to the colander to drain.

In a clean bowl, whisk 1/2 cup ricotta cheese with 1 tbsp. grated parmesan.  Stir in the veal mixture.

Cook the shells according to package directions, stirring gently so they don’t break.  Drain in a colander.

Coat a casserole dish with cooking spray and spread one ladle of sauce on the bottom.  Arrange the shells in the pan, then fill them with stuffing.

Spoon a little more sauce over the filled shells, and sprinkle with more grated parmesan.  Cover tightly with foil and bake for 30 minutes at 350º.

After 30 minutes, use tongs to carefully remove the foil.  Broil on low for 5 minutes.  Garnish with fresh parsley and basil.  Serve with extra sauce and grated cheese.

Notes ♪♫ It wasn’t easy finding these gluten free pasta shells from Farabella.  Currently out of stock on Amazon, I was lucky to find them here—>

 If you can’t get them where you live or you can’t have corn pasta, these Brown Rice Pasta Shells from Tinkyada are a good stand-in.

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Gluten Free Turkey Meatballs

Foodie friends, you don’t have to wait for November!  Try my Gluten Free Turkey Meatballs whenever you feel like having a little “Thanksgiving Lite”!  The flavors of sage, thyme, onion and celery mirror the big Thanksgiving dinner in a fraction of the time.

A little ricotta in the mix keeps the meatballs nice and moist.  Potato flakes and rolled oats are the magic that hold these gluten free meatballs together.  You are going to love this easy entree!  Complete the meal with a side of stuffing and drizzle of turkey gravy.

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Ingredients:

Preparation:

Use an electric chopper to finely mince the onion and celery.  Combine the first 8 ingredients in a bowl and mix thoroughly.  Add the breadcrumbs, potato flakes and oatmeal to the wet ingredients a little at a time until well combined (use your hands).

Line a baking sheet with foil and mist with cooking spray.  Spread 1 cup of breadcrumbs in a bowl or plate.  Form 12-14 meatballs, rolling each meatball in the breadcrumbs and arrange on the baking sheet at least 2″ apart.

Broil 5 minutes on high, turn and broil another 5 minutes.

With dinner on the table in under a half hour, you will want to add this to your weeknight rotation.  Everyone will love it!

Notes ♪♫ Oh those breadcrumbs, don’t they look amazing?  They are Aleia’s Italian Breadcrumbs, and yes, they are gluten free.  A bit more expensive but so worth it to get that true breadcrumb taste!

Originally posted 11/10/2018                          Updated post 8/12/2022

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Gluten Free BBQ Beef Short Ribs

Who doesn’t love beef short ribs!  Yes, they are pricey these days, but when they go on sale it’s time for a BBQ dinner.  In this very easy recipe, boneless beef short ribs are baked slowly at a low temperature and basted with a simple homemade barbecue sauce that will rival your favorite store brand!  It’s a meal that you can enjoy any time of year and with little effort.

The beef will shrink considerably during cooking, so start with twice as much as you think you need.  For two people I suggest 1.5 lbs. of boneless beef short ribs.  It may look like a lot to begin with, but there will be no leftovers 😉

Ingredients:

  • 1.5 lbs. boneless beef short ribs
  • salt and pepper
  • cooking spray
  • 1 batch homemade Gluten Free BBQ Sauce
  • fresh chives for garnish

Preparation:

Preheat the oven to 300º.  Cut each short rib into 3 pieces and place in a square baking dish coated with cooking spray.  Season both sides with salt and pepper.

Whisk together the BBQ Sauce ingredients or use your favorite store brand (I won’t tell).  Spoon 3 tbsp. of the sauce over the ribs.

Turn them over and spoon another 3-tbsp. sauce to coat.  Cover tightly with foil.

Roast for 2 hours at 300º, then use tongs to carefully remove the foil.  If there is too much liquid, you can remove some of it with a ladle.  Cook 30 minutes more, uncovered.

Warm the remaining sauce for serving.  Remove the short ribs and arrange on a serving platter.  Brush with the extra sauce and garnish with fresh chives.

This meal was so good!  I served the ribs with roasted carrots, parsnips and baby potatoes.  Use your favorite seasonal sides (sweet corn in summer for sure).

Notes ♪♫ If you prefer to buy the BBQ sauce, I recommend Stubbs.  All of their BBQ sauce flavors are delicious and gluten free.

Originally posted 05.27.2018                       Updated 08.06.2022

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