Comfort Food – Page 21 – My Gluten Free Cucina

Gluten Free Lasagna Remake

This Lasagna is generously sized to feed a family. Look at those crispy edges! My remake of the traditional meat Lasagna everyone loves is completely gluten free and has thin slices of eggplant layered in that will almost disappear (don’t tell the kids!). Baked in a 9 x 13″ pan, it is very filling so a little goes a long way. Serve as a main course with a simple salad, or in smaller portions alongside another dish. You will have anywhere from 6 to 12 servings.

This post contains affiliate links.

Ingredients:

12 oz. lean ground beef
4 oz. Italian sausage (pork, turkey or chicken)
1 tbsp. olive oil
1/2 sweet onion, diced
3 garlic cloves, minced
2 tbsp. tomato paste
tomato sauce – 1 can 29 oz. + 1 can 15 oz.
1 tbsp. brown sugar
fresh ground pepper
1/2 tsp. oregano
1 tsp. basil
1 eggplant sliced on a mandolin
16 gluten free lasagna noodles
16 oz. tub ricotta cheese
grated Parmesan cheese
cooking spray
fresh basil and parsley for garnish

Preparation:

Cut the bottom off the eggplant and stand it up on a cutting board. Run a knife down the sides to peel, then slice the eggplant very thin using a mandoline or sharp knife.

Lay the slices between sheets of paper towel and press down lightly. Let them sit for 20 minutes then salt to taste.

Make the meat sauce. Sauté the onions and garlic in 1 tbsp. olive oil. When the onions are translucent, add the meat and begin breaking it up with a meat spatula.

When the meat is completely browned, make a space in the center of the pan and add the tomato paste.

Toast for a few minutes then stir into the meat.

Add the 29 oz. can of tomatoes with the basil and oregano. Season with ground pepper. Cover and simmer for 30 minutes.

This simmer mat is perfect for cooking sauce over low heat, so it doesn’t burn.

In a separate saucepan add the 15 oz. can of tomato sauce and season with more basil and oregano. Simmer 20 minutes and set aside to cool.

Transfer 1/2 of the plain sauce to a bowl and whisk with the ricotta.

To assemble the lasagna, coat a 9 x 13″ baking dish with cooking spray. Begin with a layer of meat sauce.

Top with 4 of the lasagna noodles.

Spread with 1/3 of the ricotta mixture, then top with a layer of eggplant slices.

Repeat 2 more times, layering meat sauce, noodles, ricotta mixture, eggplant. Finish with remaining 4 noodles, the rest of the plain sauce and Parmesan cheese. Make sure all of the lasagna noodles are covered to the corners.

Coat a sheet of foil with cooking spray (so it doesn’t stick) and cover the pan tightly. Bake for 40 minutes at 350º, then use tongs to carefully remove the foil and bake for 20 minutes uncovered. Remove from the oven, cover and rest 10-15 minutes before serving.

Garnish with fresh basil and parsley and bring to the table.

Notes ♪♫ I used Barilla gluten free oven-ready lasagna in this recipe, and no one even knew it was gluten free! A tip, when making gluten free Lasagna do not pre-cook the noodles. No matter what the box instructions say. Pre-boiled noodles will absorb less liquid as they cook, and you may end up with a watery mess.

Print This Post

Gluten Free Baked Haddock with Butter and Cracker Crumbs

I grew up in a Catholic Italian family during the 1960’s. The church was a central part of the community, and like all good Catholics we abstained from eating meat on Friday as an act of penance. Back then that meant that seafood was the star of the dinner table!

My mother’s answer to the weekly fish dinner was the New England classic of Haddock, Cod or some white fish slathered with butter and Ritz cracker crumbs. Fast, easy and family friendly.

This post contains affiliate links.

Sometimes it’s the little things that you miss on the gluten free diet, and for me this meal has been one of them. I tried using breadcrumbs, crushed cereal etc. but it was not the same. So, I started experimenting with different gluten free crackers. For a while, Lance crackers were my go-to, and still my favorite but they have been almost impossible to find since the pandemic. I have since used Schar Entertainment Crackers and they are a good alternative.

Ingredients:

1 lb. haddock (substitute cod or other flaky white fish)
¼ cup cracker crumbs (about 10 crackers)
1 tbsp. butter
Old Bay seasoning
Cooking spray
Fresh chives, for garnish

Preparation:

Line a baking pan with foil and mist with cooking spray. Rinse the fish, pat it dry and arrange on the baking pan so that pieces don’t touch.

Mist with cooking spray and sprinkle the tops with Old Bay.

Pulse the crackers in an electric chopper or place them in a bag and pound into crumbs. Spread the crumbs evenly over the fish. Cut the butter into small pieces and dot the top of the fish.

It doesn’t get any easier! Bake at 350◦ for 30 minutes. Garnish with chives and serve.

Notes ♪♫ If you’re missing Ritz Crackers try Schar Entertainment Crackers, which I have used in this recipe. They are a good substitute for recipes that call for Ritz cracker crumbs.

Print This Post

Breaded Pork Medallions with Beans and Potatoes

I’m always looking for recipes to incorporate more beans into our meal plan. Beans are nutritious, economical and rich in fiber, which is sorely lacking in the gluten free diet. This bean and potato side was the perfect accompaniment to my easy breaded pork medallions! I used cannellini beans in this recipe, but you can use any variety you prefer!

4 Servings

This post contains affiliate links.

Ingredients:

1 large, sweet onion, diced
1 large russet potato, diced
1 can (15 oz.) cannellini beans, drained and rinsed
1 lb. pork tenderloin cut into medallions
1/3 cup milk
1/2 cup gluten free seasoned breadcrumbs
1 strip gluten free bacon
gluten free Italian seasoning
olive oil
salt and pepper, to taste
2/3 cup gluten free chicken broth, divided

Preparation:

Soak the pork in 1/3 cup milk for at least 30 minutes.

Cook the bacon in a deep skillet, then remove and drain on paper towels, reserving the fat. Add the diced onions to the skillet with 1 tbsp. olive oil and cook them on very low heat to caramelize, about 25 minutes.

Add the potatoes with an additional tbsp. of olive oil. Sprinkle with Italian seasoning. Toss to coat, add 1/3 cup chicken broth and cook 20 minutes longer.

Drain and rinse the beans and add to the skillet with an additional 1/3 cup of chicken broth. Cook for another 15 minutes.

Dredge the pork medallions in the breadcrumbs, and cook in a large, nonstick skillet coated with olive oil, 5 minutes per side.

Serve over the potatoes and beans.

I added a side of roasted green beans.

Dinner was delicious and there were plenty of leftovers!

Print This Post

Sheet Pan Roasted Vegetables

Today I’m making Sheet Pan Roasted Vegetables, a healthy and colorful side dish that is easy to prepare and naturally gluten free. I love the fingerling potatoes with their vivid red and purple hues that contrast beautifully against the carrots, parsnips and Brussels sprouts. Did you know that many veggies can be prepared this way (think bell peppers, asparagus, turnips, etc.)? Use what you have on hand! Roasting really adds another flavor dimension and there are certain vegetables like Brussels sprouts that I will only eat this way. I always add a little bacon and a sprinkle of seeds for texture. What a great way to eat your vegetables!

4 servings

This post contains affiliate links.

Ingredients:

12 fingerling potatoes, quartered lengthwise
1/2 red onion, diced
1 parsnip, peeled and sliced on the diagonal
1 carrot, peeled and sliced on the diagonal
12 Brussels sprouts, halved
1 tbsp. sunflower seeds
1 slice of bacon, chopped
2 tbsp. olive oil
cooking spray
seasoned salt

Preparation:

Wash and prep the veggies. I like to quarter the fingerling potatoes lengthwise and cut the carrot and parsnip on the diagonal. Place the veggies in a large bowl and toss with olive oil.

Line a half sheet pan with foil and coat with cooking spray. Spread the veggies in an even layer. Aren’t they gorgeous?

Sprinkle with seasoned salt, sunflower seeds and chopped bacon.

Now roast at 375º for 45 minutes, tossing the veggies halfway through.

It’s that easy! You can transfer to a serving dish or bring it to the table just like this for easy cleanup. Grab a spatula and dig in!

Notes ♪♫ I used Lawry’s Seasoned Salt in this recipe. It complements so many of my potato and veggie dishes. They also have a lower sodium version which is great for those who are limiting salt.

Print This Post

Gluten Free Spaghetti with Squid Rings

Squid can often be found in seafood pasta recipes, but today it is the star of the meal. This simple pasta dish is the embodiment of comfort food. It is out of this world good!

Did you know that there’s a trick to cooking squid? It can be tough and rubbery if not prepared correctly, but if you soak it in milk and don’t overcook, it will be delicious and tender. Soak squid in milk for 30 minutes before cooking.

4 servings

This post contains affiliate links.

Ingredients:

6 oz. gluten free spaghetti
8 oz. squid tubes, cut into rings (tentacles optional)
1/3 cup milk
Italian seasoning, to taste
1/4 cup olive oil
5 garlic cloves
1/4 tsp. red pepper flakes
2 tbsp. olive oil
1 tbsp. tomato paste
14.5 oz. can diced tomatoes
¼ tsp. brown sugar
1/2 cup white wine
½ bag baby spinach (about 2 handfuls)
3 tbsp. chopped fresh Italian parsley

Preparation:

Cut the squid tubes into rings, rinse and place in a bowl with 1/3 cup milk. Sprinkle with Italian seasoning and soak for 30 minutes.

Next make the garlic oil. Chop the garlic and heat slowly over lowest heat in 1/4 cup olive oil, sprinkled with red pepper flakes. I used a simmer mat to keep the heat low. When the garlic is just starting to soften (about 20 minutes) remove it from heat and set aside.

Bring a large pan of salted water to a boil and cook the spaghetti according to package directions. Now heat a braising pan or wide skillet on medium low with 2 tbsp. olive oil. Add the tomato paste to the center of the skillet and let it cook 2 minutes.

Add the diced tomatoes with their juice, followed by the wine, brown sugar and 1 tsp. of Italian seasoning. Bring to a simmer and stir frequently, until the liquid has reduced by half, about 5 minutes.

Use tongs to pick up the squid and add it to the sauce, discarding the excess milk.

Cover and cook 7 minutes.

Uncover, add the baby spinach and stir it in just until wilted.

Drain the spaghetti and place on a serving platter. Top with the squid and tomato mixture. Finish with the garlic oil (you can remove the garlic first or leave it in), and garnish with chopped parsley.

Friends, this was the best seafood pasta dish, not to mention easy and economical! Enjoy this restaurant quality meal in your own kitchen today!

Notes: ♪♫ Here in my home state of RI, squid is usually available year-round. In fact, Calamari is the official state appetizer of Rhode Island. If you can’t find fresh squid, look for it in the frozen section. You can use squid tubes, tentacles or a combination in this recipe. I’ll admit, I am a little squeamish about those tentacles!

Print This Post

Gluten Free Breaded Pork Chops

Pork chops are one of my go to meals during the week. In this easy, schnitzel style recipe I slice the chops through the middle and pound them thin, for a very quick cook time plus more surface area for the crispy breading. Only 1 tbsp. of olive oil needed, no deep frying! It’s one of my tried-and-true recipes that I have modified just by using gluten free breadcrumbs. Simple ingredients are kid friendly, and adults will love it too!

Dinner for 2

This post contains affiliate links.

Ingredients:

2-3 boneless pork chops 3/4″ thick
1/2 cup seasoned gluten free breadcrumbs
1/2 cup buttermilk (or use 1/2 cup milk + 1 tsp. lemon juice)
1/2 tsp. gluten free Worcestershire sauce
1/4 tsp. garlic powder
1 tbsp. olive oil

Preparation:

Combine the buttermilk, Worcestershire and garlic powder in a measuring cup. Lay the pork chops on a cutting board and carefully slice each chop through the middle.

Place each slice between 2 sheets of plastic wrap and pound to an even 1/4″ thickness.

Lay the pork chops in a zip top bag with the buttermilk mixture. Be sure to seal the bag completely and lay it on a plate in case there are any spills. Let the chops marinate for 1 hour in the refrigerator.

Heat a large non-stick skillet over medium low heat with 1 tbsp. olive oil. Remove the chops from the marinade and dredge in the breadcrumbs.

Place the chops in a single layer and cook 2 minutes per side, turning once.

That’s it! The chops are thin, so 2 minutes per side is all it takes!

Moist and juicy, on the table in minutes!

The whole family will love this dinner, even picky eaters! Go ahead and double or triple the recipe, it’s a fast and easy to cook up several batches. So, the next time you’re wondering what to make for dinner, give this a try!

Notes ♪♫ Aleia’s Gluten Free Italian Breadcrumbs are the best tasting gluten free breadcrumb! After trying so many, I can honestly say that they are the closest in taste to real Italian breadcrumbs. You will not believe they are gluten free!

Print This Post

Favorite Mexican Grilled Chicken

I haven’t been out to dinner much lately. Sometimes it’s just easier to stay home, but there is a local Mexican restaurant that I’m especially missing. Not dedicated gluten free but they always make sure that I have a safe basic meal of grilled chicken, rice and veggies. It was a cinch to recreate this favorite dinner at home, especially during the summer months when squash is abundant, and cilantro is growing fresh in my herb garden.

Grilled chicken is a no brainer. So, how do we give it that Mexican flavor profile? To me the must-haves are Chipotle Chile, cumin, onion, oregano, cilantro and lime… The entire meal echos these flavors. Get my Mexican Spice Blend here.

2 Servings

This post contains affiliate links.

Ingredients:

14 oz. boneless chicken breast
Zucchini and summer squash, diced
1/4 cup sweet corn
2 tbsp. shallots, minced
Olive oil
Mexican seasoning
Juice of 2 limes
Fresh cilantro, for garnish

Preparation:

Butterfly the chicken breast by slicing through the center horizontally, cutting almost to the other side and opening it up like a heart. Place between 2 sheets of plastic wrap and pound to an even ½” thickness.

Brush the chicken with olive oil and season with Chipotle seasoning. Let it stand at room temperature for 15 minutes, then heat a grill pan with olive oil on medium low and add the chicken.

Cook 5 minutes per side, or until the internal temperature reaches 165º. Squeeze lime juice over the chicken and transfer to a serving dish. Garnish with fresh cilantro and keep warm.

Add the zucchini, summer squash, corn and shallots to a hot skillet coated with olive oil, sprinkle with seasoning and a squeeze of lime juice. Cook just a few minutes until crisp tender.

Serve with Cilantro Lime Rice, and Tomatillo Sauce (salsa verde) for dipping.

Thanks for visiting today and be sure and check all my Cinco de Mayo recipes!

Print This Post

Gluten Free Jambalaya Pasta

Fra Diavolo meets Cajun in this spicy pasta dish with a definite southern twist! Cajun seasoning gives it a real kick, and it can be anything from a modest pinch to a generous shake, you decide. I borrowed smoky Andouille sausage, chicken and shrimp from the traditional recipe, along with the “trinity” of pepper, onion and celery. I finished it with a light tomato sauce but instead of rice I served it over gluten free Caserecce pasta from Jovial, one of my absolute favorites! Use pork or chicken Andouille sausage in this recipe. Always check ingredients and look for the gluten free label.

4 Servings

This post contains affiliate links.

Ingredients:

6 oz. Andouille sausage, cut into coins
6 oz. colossal raw shrimp (about 6), peeled and deveined
12 oz. boneless chicken breast, cut into medallions
2 cups broccoli florets, cut into 1″ pieces
1/4 cup red bell pepper, diced
1/2 cup sweet onion, diced
¼ cup celery, sliced
1 tbsp. garlic, minced
olive oil, about 2 tbsp.
3 tbsp. tomato paste
3 tbsp. cream, half and half or milk
Cajun or Creole seasoning
4 oz. gluten free pasta, cooked 2 minutes less than package directions
3 ladles of the pasta water
Parsley for garnish

Preparation:

Once the ingredients are prepped, this meal comes together in about 15 minutes. Slice the sausage into coins, peel and devein the shrimp, slice the chicken into medallions. Mince the garlic and dice the bell pepper, onion and celery. Chop the broccoli into bite size pieces.

Cook the pasta to 2 minutes less than package directions, reserving 3 cups of the pasta water. Heat a large skillet with olive oil. Add the sausage and cook 1 minute, or until the sausage begins to release its fat.

Add the chicken, season well and cook 3 minutes longer, turning once. It does not need to be cooked through at this point.

Add the broccoli, peppers, onions, celery and garlic.

Season, cover and cook 3 minutes until the veggies are crisp tender.

Make a space in the center of the skillet and add the tomato paste. Let it toast for 1 minute, pushing it around with a spatula then toss it with the meat and vegetables.

Add 1 ladle of the pasta water with the shrimp, and continue cooking just until the shrimp turns pink.

Add 2 more ladles of pasta water with the cream, half and half or milk. Look at the gorgeous colors!

Finally, add the drained pasta to the skillet and toss well for another 2 minutes to finish cooking the pasta and meld the flavors.

Transfer to a platter, garnish with parsley and dinner is ready. It smells so good; I had to hurry through the photo shoot!

What a meal! The Andouille sausage gave it just the right amount of heat. I went easy on the seasoning, but next time I’ll give it a few extra shakes!

This pasta version of Jambalaya is my favorite, maybe because I’m Italian! I hope you enjoyed it as well. For more Jambalaya recipes check out my traditional Jambalaya and my Jambalaya stuffed peppers!

Notes: ♪♫ What is the difference between Cajun and creole seasoning? Cajun seasoning is spicy combination of peppers and herbs that bring on the heat, while Creole seasoning leans more toward a balanced blend of heat and sweet. It’s a matter of taste, so use whatever makes your palette happy!

Print This Post

Gluten Free Penne with Italian Chicken Sausage and Broccoli

Here is another of my many “quickie skillet dinners”. So easy to pull together after a long day at work, or when you just don’t want to fuss. The dish gets a big boost of flavor from boldly seasoned Italian chicken sausage. You can substitute whatever veggies you have on hand, and of course you can use any kind of sausage. It’s all tossed together with a generous amount of olive oil, a dab of tomato paste and a ladle of starchy pasta water. If you time it just right, the pasta will be done at the same time as the sausage and veggies.

This post contains affiliate links.

Ingredients:

6 oz. gluten free Italian Chicken Sausage, diced
6 oz. gluten free penne pasta (I used Jovial)
1 tbsp. toasted pignoli (pine nuts)
1 tbsp. minced garlic
1/2 sweet onion, diced
2 cups broccoli florets
2 tbsp. tomato paste
gluten free Italian seasoning
olive oil
fresh Italian parsley
grated cheese

Preparation:

I am obsessed with pignoli (pine nuts) as a garnish for my pasta dishes. A tablespoon is all you need! To bring out their flavor, the pine nuts need to be toasted until they release their oil. I do mine over low heat in a small, nonstick saucepan, until lightly browned and fragrant.

Cook the pasta to 2 minutes less than the package directions. Don’t forget to reserve some pasta water to add to the skillet. Heat a large, nonstick skillet with 2 tbsp. olive oil. First add the garlic, followed by the onions, sausage and broccoli. Sprinkle with Italian seasoning and cook until the onions are translucent. Cover and cook 3 minutes longer.

Clear a spot in the center of the pan and add the tomato paste. Let it toast for 1-2 minutes then stir it into the veggies and sausage with a ladle of the pasta water to loosen it up. Add more olive oil and pasta water as needed.

Drain the cooked pasta and add to the skillet. A little more olive oil and toss well to finish cooking the pasta.

Transfer to a serving dish. Finish with more olive oil, grated cheese, toasted pignoli and chopped parsley.

Serve with more grated cheese.

Notes ♪♫ When choosing sausage always look for the gluten free label. If not sure, you can check the manufacturer’s website or email them for more information. The gluten free penne I used is from Jovial.

Print This Post

Gluten Free Potato Gnocchi with Cassava Flour

This post contains affiliate links

This recipe combines two of my favorite new ingredients, Cassava flour and Hannah sweet potatoes. Cassava Flour is made from the root of the yucca plant, and so far I have made some delicious things with it. Check out my Cassava English Muffins, or this delicious Sweet Potato Flatbread. As I experiment more with this gluten free dough, all I can think of is pasta!

Hannah sweet potatoes are also new to my kitchen. Have you seen this blond version of the sweet potato? It has a thin pale skin and cream colored flesh that disappears into bread and pasta dough with ease.

The amount of flour needed in this recipe will vary depending on the moisture in the potato, and size of your eggs. It does require some judgement, knowing when you have the right amount of hydration. I recommend weighing the sweet potato after it is peeled, and then gradually incorporating the flour by feel. You can always add more flour, but you can’t take it out!

Tip: Keep a pot of boiling water going as you make the gnocchi, and throw a few in. When they float to the top, taste them. Are they too mushy? Add more flour to the dough.

Ingredients:

10 oz. white sweet potato, peeled and cubed
2 large eggs
5 tbsp. cassava flour
2 tbsp. arrowroot starch
1/4 tsp. salt
1/2 tsp. xanthan gum
additional 1 cup cassava flour for kneading and rolling

Preparation:

Steam the peeled potato for 30 minutes or until very soft. Cool to room temperature (important, so you don’t cook the eggs!).

In the bowl of a stand mixer, combine the cooled potato with the eggs.

Add the remainder of ingredients through xanthan gum to form a sticky dough.

Generously flour a cutting board with cassava flour and knead the flour into the dough until you can easily handle it and it doesn’t feel tacky. Reserve any extra flour for rolling.