Category: Comfort Food

Braised Lamb Shanks

Lamb shanks are slowly braised with aromatic veggies in this perfect dinner for two that can be enjoyed in any season.  The recipe fits right into my busy day.  After some initial prep, the meal is mostly hands off until dinner time.  It’s easy, and the entire dish can be cooked in one pan, so cleanup is a snap!

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White beans are a traditional accompaniment to this dish.  I opted for canned beans to save time.

Choose lamb shanks weighing about 10-12 oz. each, they will shrink during cooking.  Use a deep, oven safe skillet or braising pan with a cover.  A Dutch oven would also work well.

2 Servings

Ingredients:

Preparation:

Place 1/4 cup rice flour in a food safe plastic bag, add the lamb shanks and shake to coat.  Discard any excess flour.

Heat a deep, oven safe skillet or braising pan with olive oil and brown the shanks on all sides.  Season with salt and pepper.

Add 1/4 cup white wine to the skillet.  Simmer on low heat until reduced by half.  Season again with salt, pepper and thyme.

Add 1/2 cup chicken broth, along with the onions and the carrots.

Cover and place in the oven for 2 hours at 300°, turning once.  See how the shanks have cooked down?

Drain and rinse the beans, and add them to the skillet with an additional 1/4 cup chicken broth.  Cover and return to the oven for an additional 30 minutes.

Doesn’t that look delicious?  The meat was so moist and tender, the beans full of flavor from the braising liquid.  This meal was SO good, I must make it more often!

Notes ♪♫ Use plain white rice flour to coat the lamb shanks, it works well for browning meat.  Save your expensive, gluten free all purpose blends for another recipe.

Originally posted 04/08/2019                                Updated 05/29/2022

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Beef Guazzetto – Italian Beef Stew

Would you believe that a recipe from an Italian cooking show could be gluten free?  You might be surprised to know, that other than the pasta, there was only one ingredient swap needed to make this meal completely gluten free!

Beef Guazzetto, or Italian Beef Stew was adapted from a recent episode of Lidia’s Italy, Lidia has long been one of my favorite TV chefs!

While it’s true that some recipes require major modifications, the vast majority of meals will only need a swap of one or two ingredients to be gluten free.  Today’s recipe is a great example.

If you are thinking that you cannot enjoy your favorite meals on the gluten free diet, think again.  Or better yet, let me inspire you!

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Ingredients:

  • 1 lb. stew beef (chuck), cut into cubes
  • 3 cups chicken stock
  • salt, to taste
  • 1/4 cup gluten free flour (you can use rice flour)
  • 3 tbsp. olive oil
  • 1/2 sweet onion, minced
  • 2 small carrots, minced or grated
  • 2 small celery stalks, minced
  • 1/4 cup tomato paste
  • 1/2 cup white wine
  • 2 bay leaves
  • gluten free pasta
  • grated cheese, for serving
  • fresh Italian parsley, for garnish

Preparation:

First, make a “soffritto” by pulsing the onion, carrot and celery in a food processor or electric chopper.

Dry the beef with paper towels, this helps with browning.

Place the beef cubes in a food safe plastic bag with 1/4 cup gluten free flour and shake to coat.

Heat olive oil in a Dutch oven and begin browning the beef.  Don’t crowd the pan, brown in batches if needed.

Leave those caramelized brown bits in the bottom of the pan, they are full of flavor!  Set the beef aside and keep warm.

Add more olive oil to the pan with the onion, carrot, and celery.  Cook for several minutes, stirring frequently, then clear a space in the center for the tomato paste.

Toast the tomato paste for a minute, then stir it into the vegetables.  Add the wine, using a spatula to scrape up those browned bits at the bottom of the pan.  Reduce heat to a simmer and continue cooking until the wine is reduced by half.

Add the beef cubes back to the pan, with the bay leaves.

Stir in the chicken stock, cover and simmer on lowest heat for 2 hours.  Add more stock if needed.

Stir the sauce frequently, be sure it isn’t sticking to the bottom of the pan.  A simmer mat is great for keeping sauces on a low simmer.  As it cooks, you will see the stew gradually thickening.

After 2 hours, this is what it will look like.  You will still have distinct chunks of beef, but some will partially break down and become one with the sauce.  It is incredible!

A meal like this deserves an extra special pasta.  I decided to get out my KitchenAid® and make some fresh rigatoni.  Read about how I made it here! Of course, you can use any gluten free pasta you have on hand.  One of my favorites is Jovial brown rice pasta.

To plate, spoon cooked pasta into serving bowls and ladle the Beef Guazzetto over the top.  Sprinkle with grated cheese and fresh Italian parsley.

Notes ♪♫ An economical cut like beef chuck becomes melt in your mouth tender using this slow cooked, braising method.  With today’s soaring food prices, it is a great way to stretch your grocery budget.

 

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Gluten Free Rigatoni Pasta

There is nothing like homemade pasta!  Just look at this beautiful Rigatoni!  Freshly made and ready to cook.  I made it with my KitchenAid® pasta press attachment, using the gluten free Artisan Flour Blend from Better Batter.

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Don’t forget, when you shop Better Batter and use my Promo Code MGFC30 at checkout, you will receive 30% off any non-sale item! 

CLICK HERE to take advantage of this incredible opportunity to try the flour that I call my little miracle in a bag!

When making extruded pasta, the consistency of the dough is everything!  Too dry and the dough will not hold together, too much liquid, and you will have trouble extruding the pasta and the rigatoni will collapse with the weight.  I’ve made these before, but it took a few tries to get the hydration just right.  It’s a bit finicky, like pie dough.

Below I have provided the exact ingredient measures that I used for this 2-serving recipe, and it’s my “go-to” for extruded pasta.  Like any dough, it may vary a bit from batch to batch.  Once you know what the dough should look like, you can adjust by adding a bit more flour or water as needed.

Note that you can double or triple the recipe for a larger family.

2 Servings 

Ingredients:

Preparation:

Place all of the ingredients in the bowl of a stand mixer with the paddle attachment.  Mix on low speed to incorporate.  You should have a crumbly mixture, like this.  Do not add water.

To test the consistency, pinch a piece of the dough.  It should hold together, like this.

Use a stiff spatula to gather the dough together into a ball.

It’s important to give the dough time to hydrate.  Wrap it in plastic wrap and rest at room temperature for 20 minutes.

When ready, set up the pasta press attachment.  I used the rigatoni plate, one of six that comes with the pasta press.  It’s hard to find gluten free rigatoni, so this was a special treat!

Cut the dough into sections, you want to break off pieces about the size of a walnut.  Set up a tray lined with wax paper, and sprinkle with gluten free flour.  Turn on the mixer and begin feeding small pieces of dough into the press.

As the pasta extrudes, cut it to the length you prefer.  You can make mezzo rigatoni or full size.  Spread the rigatoni out on the floured tray in a single layer.

See how the rigatoni hold their shape, with nice defined ridges?

*Remember to follow food safety guidelines, pasta made with eggs should be refrigerated (or cooked) within one hour.

To cook, bring a large pot of salted water to a rolling boil.  Add the pasta and cover until it returns to a boil.  Fresh pasta cooks very quickly, no more than 3 minutes total!

Use a spider strainer to gently remove the pasta and place in serving bowls.

Aren’t they beautiful?  Top with your favorite sauce and serve it up!

Notes ♪♫ Curious about that meat sauce?  It’s actually a Beef Guazzetto, or Italian Beef Stew.  It is a perfect accompaniment to the hearty rigatoni pasta.  Get the recipe here.

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Gluten Free Shepherd’s Pie Ramekins

Gluten Free Shepherd’s Pie Ramekins

Individual serving ramekins take this ordinary comfort food to dinner party status!  The presentation will wow your guests, while still keeping it fun and casual!  I love using the ramekins for portion control, and one serving was plenty filling!

Most of the ingredients are straight from the pantry, like ground beef, frozen mixed veggies, and instant mashed potatoes!  Yes, I cheated and used these instant mashed potatoes from Idahoan, I always keep them on hand.  (Check out how I use them in my meatballs and meatloaf!)

4 Servings

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Ingredients:

  • 12 oz. lean ground beef
  • 1-2 tbsp. olive oil
  • 2 cloves garlic, minced
  • 1/2 cup diced sweet onion
  • 1-1/2 cups frozen mixed vegetables
  • 1/2 tsp. thyme
  • fresh ground pepper
  • seasoned salt
  • 2 tbsp. tomato paste
  • 1 tbsp. gluten free Worcestershire sauce
  • 1 cup beef or vegetable broth
  • 1 cup gluten free instant mashed potato flakes
  • cooking spray
  • 1/4 cup grated cheese
  • paprika
  • fresh chives for garnish

Preparation:

Heat a braising pan or deep skillet with olive oil.  Brown the beef, breaking it up with a spatula.  Season with fresh ground pepper and seasoned salt.

Add the garlic and onion.  Continue cooking several minutes then add the mixed vegetables, and thyme.

Clear a spot in the center of the pan and add the tomato paste.  Let it toast for a minute then stir into the meat and veggies.  Stir in the broth and Worcestershire sauce, then bring to a boil.

Turn the heat down to a low simmer and cook for 30 minutes or until most of the liquid has evaporated.  Stir every 5 minutes.

Preheat the oven to 375º.  In a small sauce pot, prepare the instant mashed potatoes according to package directions.

Spray the ramekins with cooking spray and arrange them on a baking sheet (this will make it easy to transfer in and out of the oven).  Spoon the filling into the ramekins, leaving room for the mashed potatoes.

Spread mashed potatoes over the top and use a fork to smooth it out.  Top with grated cheese and sprinkle with paprika.   Bake for 15 minutes, then finish under the broiler on low for 2 more minutes.

Garnish with fresh chives and serve.

I hope you were inspired to try these Shepherd’s Pie Ramekins!  For another twist on this traditional comfort food, check out my Shepherd’s Pie with Rutabaga, it’s a long-time family favorite!

Notes ♪♫ Most of the ingredients in this recipe are naturally gluten free.  Always check labels on condiments, broth and seasoning.  Lea and Perrins Worcestershire sauce is gluten free in the US but not in Canada (make sure yours is made with distilled white vinegar, not malt vinegar).

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Air Fryer Ribeye Steak

Can you really cook a steak in the air fryer?  This is a question I had never even considered, until the day my stove malfunctioned.

I love a good ribeye, and my cooking method of choice has always been the reverse sear, which produces a perfectly cooked steak every time.  Read about it here.

Now without a stove, I turned to my other appliances.  Microwave, crock-pot, or air fryer.  Yes, I was worried about ruining a perfectly good (and expensive) steak.  I did some research and decided to try the air fryer.

The verdict, excellent!  It turns out that yes, you can cook a steak in the air fryer, and it was delicious!

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Ingredients:

  • 1 lb. ribeye steak, about 1-1/2″ thick
  • gluten free steak marinade (recipe here)
  • cooking spray

Preparation:

Marinate the steak for 2 hours before cooking.  Whisk together the marinade ingredients in a non-reactive dish and add the steak, turning every 30 minutes.

Preheat the air fryer for 5 minutes at 400º.  Remove the steak from the marinade and place on a rack for a few minutes to drain off the excess liquid (if you have a basket style air fryer just pat your steak with paper towel before cooking).

Add 1 tbsp. of water to the bottom tray of the air fryer.  Add the steak and cook 8 minutes per side.

Continue cooking until your steak reaches the desired temperature.  I prefer medium (pink in the middle), and it took a total of 21 minutes for mine to reach 145º.

Time will vary from one air fryer to another, so be sure to check the temperature with a meat thermometer.

Also keep in mind that if you are cooking other things in the air fryer at the same time, it will extend the cook time.  I had carrots and potatoes in the air fryer, and it took 30 minutes for the potatoes (started 10 minutes before the steak), and 20 minutes for the carrots.

Important!  Always let the steak rest 5 minutes before slicing.  Place it on a warm plate and cover with foil.  This allows the juices to redistribute and keeps the steak moist and flavorful.

Doesn’t that look good?  No one went hungry while waiting for the new range to arrive.

Notes: ♪♫ This dinner serves two, and the fit was just right in my 3-shelf air fryer.  Potatoes on top, carrots in the middle and steak on the bottom.  You can rotate the shelves during cooking for even results.  Remember that items on the top shelf (closest to the fan) will cook faster, so watch that they don’t burn!

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Gluten Free BBQ Chicken Pizza

Ever since my Celiac diagnosis, I have slowly been recreating all of my favorite recipes to be gluten free.  Pizza has been one of “the last frontiers”!  Have I made gluten free pizza?  Sure, I’ve come up with a few acceptable recipes.  Here’s a Sausage and Mushroom Pizza with a Cauliflower Crust that was actually quite good.  I also made a Cauliflower Pizza with BBQ Chicken, a grain free version of today’s recipe.

Still, I was missing the real deal, the pizza that I used to make back in the day.  Then along came Better Batter with their gluten free Artisan Flour Blend, and everything changed.  This flour makes a gluten free pizza with the most amazing crust.  Just the right balance of crisp and chewy.  If you haven’t treated yourself to a bag of this extraordinary gluten free flour yet I hope this post will inspire you!

Today pizza is back in our dinner rotation.  BBQ Chicken Pizza is my favorite, and my “go-to” recipe.  It’s a crowd pleaser that both kids and adults love.  The sweet and savory toppings compliment the crispy gluten free crust.  It is the closest thing to the wheat pizza that I remember so fondly.

*** When you shop Better Batter and use my (affiliate) code MGFC30 at checkout, you will receive 30% off any non-sale item! 

CLICK HERE to take advantage of this incredible opportunity to try the flour that I call my little miracle in a bag!

Ingredients:

Dough Ingredients:

Topping Ingredients:

  • 12 oz. boneless chicken breast, cut into 1/4″ medallions
  • 4 strips of gluten free bacon, cut into 3/4″ dice
  • 1 medium sweet onion, sliced
  • 1 dozen mushrooms, sliced
  • olive oil
  • gluten free BBQ Sauce (I like Stubbs)
  • gluten free BBQ Seasoning
  • 1-1/2 cups grated cheese

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Preparation:

Combine warm water, yeast and sugar.  Proof for 10 minutes.

Sift the flour and salt into the bowl of a stand mixer.  Combine the yeast mixture, sifted flour and olive oil.  Beat for 6-8 minutes.

Bring the dough together in the bowl, cover and refrigerate for one hour.

While the dough is resting, prepare the toppings.  Heat a large nonstick skillet on medium low.  First cook the bacon and drain on paper towels.  Leave the bacon fat in the skillet.

Cook the onions in the bacon fat until browned and soft, adding more olive oil as needed.  Drain the onions in a colander then transfer to a bowl.

Tip: Drain all of the toppings in a colander so your pizza dough won’t be soggy!

Next, add the mushrooms to the skillet with more olive oil and seasoning.  Cook until they release their liquid, then drain in a colander and transfer to a bowl.

Finally, add the chicken medallions to the skillet with more olive oil and seasoning, turning to brown both sides.  Drain the chicken and transfer to a bowl, then toss with 2 tbsp. BBQ Sauce.

Trim 2 sheets of parchment paper to fit your pizza stone.  Place the pizza stone in the oven and preheat to 500º.  Remove the proofed dough from the refrigerator, it will have doubled in size.

Divide the dough into 2 equal pieces, place each one on a sheet of the prepared parchment and roll each out into a 1/2″ thick circle.  Proof for an additional 30 minutes while the oven preheats.

Brush each piece of dough with olive oil, sprinkle with seasoning then spread with 2-3 tbsp. of BBQ Sauce.

Divide the onions, mushrooms, chicken and bacon between the 2 pizzas.  Top with grated cheese and drizzle with more BBQ Sauce.

Use a large spatula or pizza peel to slide one pizza (including the parchment) onto the heated pizza stone.  After 5 minutes, carefully slide the spatula under the pizza and remove the parchment paper.  Continue baking for an additional 12-13 minutes.  When the first pizza is done, repeat with the second.  There it is!

Two pizzas will generously feed 3-4 people.  The crust was nice and crisp, even in the middle.

Notes ♪♫ This pizza crust was made with Better Batter Artisan Flour Blend which I absolutely love and recommend.  I have not tested the recipe with other brands, so if you do substitute be aware that results will be different.

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Gluten Free Cavatelli with Sausage, Mushrooms and Peas

Cavatelli are a small, indented pasta popular throughout Southern Italy.  Similar to gnocchi, they are among the easiest types of hand formed pasta to make from scratch.  Cavatelli were a favorite of my Dad, who was definitely not a pasta lover but I remember he liked the “cavati” from the Italian market.  Perhaps they brought back a long ago memory of pasta being made in the home.

Traditional cavatelli are made with semolina flour.  They are shaped on a smooth surface, with the cavity formed by pressing fingers into the dough, or by using a knife.  To make them gluten free, the semolina was replaced with a gluten free flour blend and the addition of eggs (again not traditional) helped form a smooth stretchy dough.

I served the cavatelli with an easy pan preparation of Italian Chicken Sausage, mushrooms and peas.  It was so good!  A simple, satisfying meal that was just the right amount for the two of us.  If you have bigger appetites or want leftovers just double the recipe!

Dinner for two.

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Ingredients:

For the pasta

Finish the dish

  • 6 oz. (2 links) gluten free Italian Chicken Sausage
  • 1 cup frozen peas
  • 2 garlic cloves, minced
  • 2 cups sliced mushrooms
  • 2 tbsp. olive oil + more for finishing
  • pinch red pepper flakes (optional)
  • splash (~ 1/4 cup) of white wine
  • 1 tbsp. of butter
  • grated cheese
  • Italian parsley

Preparation:

Combine the pasta ingredients in the bowl of a stand mixer and beat 3-4 minutes with the paddle attachment.

Gather the dough into a ball and dust with flour.  Cover with plastic wrap and rest 15 minutes.

Generously flour a cutting board.  Use a bench knife to divide the dough into 4 sections.  Working with one section at a time, roll the dough into a 1/2″ rope.

Cut the rope into 1/2″ pieces, then use a small paring knife to gently press and drag the pieces toward you to form the center indentation and curled edges.

Place the formed pasta on a floured tray and refrigerate until ready to cook.

To finish the dish cut the sausage links in half lengthwise and then slice into half moons.

Heat a braising pan or heavy skillet on the lowest setting and add 2 tbsp. olive oil.  Add the garlic and red pepper flakes and gently warm them to infuse the oil.  Heat a large pan of salted water for the pasta.

Add the sausage to the pan, cook for 1 minute then add the peas and the mushrooms.

Turn up the heat and cook, stirring frequently until most of the liquid evaporates.

Cook the pasta for 3 minutes.  It’s done when it floats to the top.

Add a little more olive oil, splash of white wine and a pat of butter to the skillet.  Drain the pasta and toss with the sausage mixture.  Cook for 1-2 more minutes to incorporate the flavors.

Drizzle with olive oil, then top with grated cheese and a sprinkle of parsley.

Notes ♪♫ As you probably know, I am a huge fan of Better Batter brand gluten free flour.  Both their Original Blend and Artisan Flour Blend are wonderful for making fresh pasta, either by hand or machine.  Check out some of my other made from scratch pasta dishes, like this Gluten Free Trofie and Gluten Free Pappardelle.

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Gluten Free Cabbage Soup

Another St. Patrick’s Day has come and gone, and I still have some cabbage in the refrigerator.  And since the Corned Beef dinner is a once a year occasion at our house, I wanted to make something healthy to use up what’s left of the cabbage.

This soup contains a whopping 8 cups of shredded cabbage (1/2 head) and it is packed with flavor.  Along with the cabbage, I made this soup with ingredients from my pantry.  I had diced tomatoes, beef stock and bouillon, carrots, celery and onions.  Also, the last container of frozen turkey stock from last Thanksgiving, about 2 cups.

The first ingredient in the list may surprise you, but it was all part of the “use it up” nature of this recipe!

Need more ideas to use up that cabbage?  Check out my Asian Chicken and Cabbage, a healthy and delicious stir fry dinner.

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Ingredients:

Preparation:

Use a 4 quart soup pot or Dutch oven.  Begin by browning the diced sausage in a little olive oil.

Dice the carrots, celery and onion and add to the pot.  Cook for 5 minutes, stirring frequently.  Add the diced tomatoes with their juice.

Now stir in the stock, sage, thyme, pepper flakes and bouillon.

Bring to a low simmer, add all of the cabbage, cover and cook on low for 3 hours.

Stir every half hour and add more stock (or water) if needed.  Soup is done when the cabbage is tender.  Cook the soup pasta according to the package directions and add to the pot.

This is a hearty and filling soup that can be a great first course or a meal by itself!  Serve with gluten free bread or dinner rolls.

Notes ♪♫ Although many recipes for Cabbage Soup use ground beef, I did not have any on hand.  A quick search of the freezer and I found some gluten free Linguica sausage.  Wow, what a happy accident!  This was an incredibly flavorful soup with some nice heat from the sausage.  I’ll make it this way from now on!

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Gluten Free Chicken Lo Mein

Back in the day ordering Chinese takeout was such a treat.  I really miss being able to do that since being gluten free.  There are few places in our area that offer gluten free Chinese food, but cross contact is always a concern.

That’s why I learned to make gluten free alternatives at home, like this Lo Mein.  The recipe is gluten free and lower in sodium than takeout, so I would call that a success!

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Although a true Lo Mein would be made with egg noodles, I used Annie Chun’s Brown Rice Noodles in this recipe, and they were a great stand in.  I use their noodles in many of my Asian stir fry meals.

Ingredients:

For the Sauce:

For the Lo Mein:

  • 1 lb. boneless chicken breast, cut into 1″ cubes
  • 1/2 cup celery
  • 3/4 cup carrots
  • 3/4 cup onion
  • 3/4 cup mushrooms
  • 1/2 cup bell pepper
  • 3/4 cup snow peas
  • sesame oil
  • olive oil
  • coconut aminos
  • 1/2 tsp. garlic powder
  • 1/2 tsp. ginger powder
  • 4 oz. gluten free rice noodles

Preparation:

This is one of those recipes where you need to get organized before you begin cooking.  Prep the veggies, cut the chicken into cubes and have all other ingredients lined up and ready.

Begin by whisking the sauce ingredients together and set aside.

Set up a pot of salted water for the rice noodles and bring to a boil.  Heat a large nonstick skillet with 1 tbsp. olive oil and 1 tsp. sesame oil.  Cook the chicken, turning to brown on all sides.  When the chicken is almost cooked through, remove it from the pan and set aside.

Wipe the pan clean and add 1 tsp. sesame oil.  Begin cooking the carrots, peppers and snow peas for several minutes until crisp tender.  Next add the mushrooms and garlic with an additional tsp. of sesame oil.  Cook for 1 minute.

Add the rice noodles to the boiling water, and at the same time return the chicken to the skillet.  Pour half the sauce over the chicken and vegetables.

Drain the pasta after 3 minutes, add it to the skillet and top with the remaining sauce.  Toss well and stir to combine it all, cook for another minute.

Transfer to a platter and serve.

Notes ♪♫ Have you ever purchased a large piece of gingerroot for a recipe, only to use a small amount and have the rest go bad in the refrigerator?  Here’s a trick I learned this past winter, you can cut fresh ginger into smaller pieces and freeze them for later use.  It is so easy to grate gingerroot right out of the freezer.  Perfect for recipes like this one, where fresh ginger is a key flavor in the sauce.

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Gluten Free Seafood Casserole

When you think of a casserole, do you imagine a heavy, calorie laden meal full of butter, cheese and cream of something-or-other?  Not this one!  Enjoy a lightened up, Gluten Free Seafood Casserole with all the flavor you crave and a fraction of the calories.  The rice and orzo combination is reminiscent of the packaged rice pilaf mix, but it’s completely gluten free.

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I made this dish with ingredients from my pantry, so no extra trips to the store.  For the fish, I used this Frozen Seafood Medley from Whole Foods (availability varies, see notes), which made the meal extra easy to prepare.  For the pilaf, I used Delallo Gluten Free Orzo, which I always have on hand for soup, and for the crumb topping I used Schar Gluten Free Entertainment Crackers.  Old Bay Seasoning is a natural for seafood dishes and it has always been a part of my spice collection.

Ingredients:

Preparation:

I defrosted the fish in a bowl of milk, about 3/4 cup of 1% milk for 1 lb. of fish.  The milk lends a milder taste and texture to many types of seafood, the squid rings especially will benefit from a short soak.  Cover and let the fish defrost at room temperature for 1 hour, stirring occasionally.

To begin preparing the casserole, cook the rice in 1/2 cup chicken broth with seasoning of choice, 15 minutes.  Transfer the cooked rice to a bowl, cover and keep warm.

Next, cook the orzo in 3/4 cup water with seasoning of choice, 10 minutes.  If the pasta water looks gummy, drain and rinse the orzo under warm water before adding it to the rice.

Drain and rinse the seafood under cold water.

Heat 1 tbsp. butter in a braising pan or oven proof skillet.  Add the celery and cook on low heat for 2 minutes.

Add the fish to the pan and season with Old Bay.  Cook for 2 minutes.  The fish does not have to be cooked through at this point, it will finish in the oven.

Add the zucchini slices to the pan, along with the rice and orzo mixture.  Sprinkle more Old Bay, then add a few shakes of Worcestershire sauce and 1/4 cup 1% milk.  Stir well to combine.  Pulse gluten free crackers in a processer or electric chopper (or just crumble them with your hands).  Spread the cracker crumbs over the casserole and dot with butter, about 2 tbsp.

Bake uncovered for 20 minutes at 350º.

Garnish with parsley and serve.

Notes ♪♫ I love the flavors in this casserole.  You can change up the seafood to suit your taste.  The seafood medley from Whole Foods was delicious, but you could make your own mixture of shrimp, scallops and squid.  Add more shellfish, or a flaky white fish like cod or flounder.  I had zucchini in the fridge so that is what I used, but you can sub other quick cooking veggies like asparagus or broccoli.  Use your favorites and make it your own!

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