Category: Comfort Food

Beef Short Ribs with Polenta

This delicious slow cooked meal is perfect for Sunday afternoons in autumn!  Braised Beef Short Ribs are marinated in red wine with herbs.  Your kitchen will smell amazing as they are slowly simmered on the stove top until the meat is tender and falling off the bone.  Served over creamy Polenta, with a side of roasted green beans.

2 Servings (for heartier appetites, allow 2 ribs per serving)

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Ingredients:

  • 2 bone-in beef short ribs
  • 3/4 cup of red wine
  • sprigs of rosemary, thyme and chives
  • salt and black pepper
  • 3 tbsp. olive oil
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1/2 sweet onion, diced
  • 2 garlic cloves, minced
  • 1 tbsp. ketchup
  • 1 tbsp. honey
  • 2 cups gluten free stock (chicken, beef or vegetable)

Preparation:

Combine the wine and herbs in a covered baking dish with lid (mine is an antique Corningware!).  Add the short ribs and season with salt and fresh ground pepper.  Cover and marinate the short ribs for 2 hours at room temperature, turning every 30 minutes.

About 3 hours before dinner, pour the marinade into a saucepan and keep warm.  Sear the ribs in a deep skillet with 2 tbsp. olive oil.  You can also use a Dutch oven, or other heavy pan with a cover.

Remove the ribs, and add the carrots, onion, celery and garlic with 1 tbsp. more olive oil. Season with salt and pepper.  Cook 5 minutes, stirring frequently.

Take the skillet off the heat and pour in the reserved marinade.  Deglaze the pan, then add the stock, honey and ketchup.

Return the short ribs, cover and turn the heat down to the lowest setting.  You want a constant slow simmer.

After 3 hours of gentle heat, the ribs are melt in your mouth tender and pulling away from the bone.

The skillet liquid is full of rich flavor.  Strain it into a saucepan and reserve for soup stock!

I made individual serving bowls, and set each short rib over Polenta, with just a drizzle of the pan juices.  Carrots and fresh parsley add a pop of color.  Roasted green beans were served up on the side.

Notes ♪♫ I used a simmer mat in this recipe.  It’s one of those kitchen gadgets you didn’t know you needed until you have one.  It will prevent hot spots, maintain that low steady simmer, and keep your rice and delicate sauces from burning.  It is perfect for recipes like this one, where braising is done on the stove top.

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One Pan Drumstick Dinner

Keeping your weeknight meals interesting can be a challenge.  Here is a simple recipe using common ingredients to add to your rotation.  Use an oven proof covered skillet or Dutch oven for easy, one pan cleanup.  The preparation is mostly hands off, so with just a little effort you can have a nice meal on the table with time to spare.

2 Servings

Ingredients:

  • 4 chicken drumsticks
  • 1/4 cup white rice flour
  • salt and pepper
  • 1/4 cup white wine
  • 2 tbsp. olive oil
  • 1/2 sweet onion, diced
  • 2 large carrots, peeled and cut into chunks
  • 2 ears of sweet corn, cut into thirds

Preparation:

Place 1/4 cup of rice flour in a clean plastic bag.  Add the chicken drumsticks, close the bag and shake to coat.

Add olive oil to a heavy, oven proof skillet and begin browning the chicken on all sides along with the onions.

Add the carrots to the pan, season to taste with salt and pepper.  Next pour in 1/4 cup of white wine, cover the pan and place in a 375º oven for 45 minutes.  Turn the chicken half way through.

During the last 10 minutes of cooking add the sweet corn.

Finish it off under the broiler for 3 minutes on high.  The chicken will be falling off the bone tender, the pan juices slightly thickened to create a nice light sauce.

Notes: ♪♫ Use plain white rice flour to coat the chicken, save your pricey all purpose gluten free flour mix for another recipe.

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Glazed Spiral Ham

A spiral ham can be the centerpiece of your holiday meal.  An easy main course means you will have more time to devote to your tasty appetizers and side dishes!  Taking a few extra minutes to prepare a simple homemade glaze for the ham will make it extra special.  Impress your guests, when you tell them you didn’t use “that foil packet” to make a glaze.

How much ham should you buy?  The usual estimate is 3/4 pound per person for a bone-in ham.  For small gatherings, you will likely find that even the smallest ham is much more than what you need.  Don’t worry, you can send your guests home with leftovers, and you will enjoy ham sandwiches all week!  And don’t forget to make a stock with the ham bone for Lentil Soup or Split Pea Soup.

When shopping for a spiral ham, I go out of my way to look for the gluten free label.  This year I went to more than one store (if they seem puzzled when you ask if the ham is gluten free go to another store!)

Ingredients:

  • 1 fully cooked spiral ham
  • 1/2 cup orange juice
  • 1/2 cup honey
  • 1/2 cup brown sugar
  • 1/4 cup whole cloves

Preparation:

Set the ham cut side down in a roasting pan (use a rack if you have one).

Cover the ham tightly with foil and add 1 cup of water to the bottom of the pan.  Roast 15 minutes per pound at 325º.

Whisk together the orange juice, honey, brown sugar and cloves in a small saucepan.  Keep warm while the ham is baking.  During the last 45 minutes, remove the foil and brush the ham generously with the glaze every 15 minutes.

After the holiday, leftover ham is great in sandwiches, omelets and pasta salads.  Save the bone and small scraps of meat to make a delicious Split Pea Soup!

Notes ♪♫ When choosing a ham, look for the gluten free label.  While pork is a gluten free food, not all ham is gluten free due to the spices and glazes used in processing.  Ditto for the “foil packet”, if you aren’t sure what’s in it, toss it and make your own glaze.

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Peas and Pearl Onions

Everyone has their favorite veggie side dish for the holidays.  Maybe it’s a childhood memory or a newfound treat.  If Peas and Pearl Onions are a holiday must have at your house, I have good news for you!  They are easily adapted to be gluten free so everyone can enjoy them.  Arrowroot flour makes a smooth, creamy roux and I kicked up the traditional recipe with bacon!

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Ingredients:

  • 1 bag pearl onions, fresh or frozen (14 oz.)
  • 1 bag frozen peas (16 oz.)
  • 1 strip of bacon, cut into 1/4″ mince
  • 2 tbsp. butter, divided
  • 1 tbsp. arrowroot flour
  • 1/2 cup gluten free chicken broth, more as needed
  • 2 tbsp. half and half or heavy cream (optional)
  • salt and pepper to taste
  • cooking spray

Preparation:

First let’s talk about prepping pearl onions.  It’s not as daunting as you might think.  Simply trim the ends, boil for 2 minutes, then plunge into ice water.  The skins will slide right off!

Boil 

Ice bath

Remove skins

If you were lucky enough to find frozen pearl onions, thaw them on the counter for at least 30 minutes, along with the peas.  Frozen pearl onions have already been peeled and blanched, a real time saver!

Now let’s get started by melting 1 tbsp. butter in a large nonstick skillet and cook the minced bacon.

When the bacon starts to brown, add the onions and cook for 5 minutes over medium low heat.

Next add the peas and stir to heat through.  Season with salt and pepper.

Push the veggies to the sides of the pan to clear a space in the center.  Melt the remaining 1 tbsp. butter and whisk in the arrowroot flour to make a roux.  Keep whisking, just until the flour is completely incorporated and smooth.

Stream in the chicken broth as you continue whisking.  Start with 1/2 cup and add more if needed.

Remove from the heat and stir in the cream or half and half if desired.

One of the things I love about this side is that you can prepare it a day ahead.  Mist an oven safe dish with cooking spray and spoon in the peas and onions.  When ready to serve, warm in the oven 30 minutes.

Notes ♪♫ Use a large, nonstick skillet for this recipe.  The extra surface will allow you to cook the vegetables and whisk in a roux, all in the same pan.

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Cauliflower Pizza with BBQ Chicken

Years ago, before I even knew that I had Celiac disease I got into making pizza with a cauliflower crust.  We were trying to lose weight at the time, and I was experimenting with low carb recipes.

Today cauliflower pizza is back in our dinner rotation as a delicious gluten free, grain free option!

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Grated cauliflower has become so popular, you can find it in both the fresh and frozen food section of your market.  I still hand grate mine as it really doesn’t take that long, and you get the very best flavor and freshness.  If you have a food processor, that is another fast and easy option.

The cauliflower at the market this year have been huge.  This one is going to provide several meals for us.  I will roast florets for an easy side dish and grate the rest for pizzas and cauliflower cakes.

You will see in the preparation that I used a pizza stone for this recipe, but you can also use a regular pizza pan or a sheet pan.  Whichever you choose, you will need parchment paper for easy transfer of the pizza from pan, to oven to cutting board.

Ingredients:

  • 4 cups grated cauliflower
  • 2 tbsp. Olive oil
  • Salt and pepper to taste
  • 1/2 tsp. Italian seasoning
  • 1 cup grated Gruyere cheese
  • 1 egg
  • 1 lb. Chicken tenders
  • ½ sweet onion
  • 2 strips bacon
  • Olive oil
  • Gluten free BBQ Sauce, home made or purchased
  • ¾ cup grated parmesan

Preparation:

Grate the cauliflower using a food processor or hand grater.  Add it to a large non-stick skillet with 2 tbsp. olive oil, salt and pepper.  Cook for 3 minutes, stirring frequently.  Transfer to a bowl to cool.

Beat the egg, Gruyere cheese and Italian seasoning.  Stir in the cooled cauliflower, mixing thoroughly.

Preheat the oven to 400° and line a pizza stone with parchment paper, cut to size.  Spoon the cauliflower mixture onto the parchment and spread it into an even ½” circle.  Use a spatula to smooth it out and neaten the edges.

Bake for 20 minutes at 400°, then broil for 3 minutes on high.  Here’s what it will look like.

Wipe the skillet clean and begin cooking the bacon.  Drain on paper towels and dice.  Cook the onions in the bacon fat, then push to the side and add the chicken with a little olive oil.  When the chicken has cooked through, drizzle lightly with BBQ sauce.

Brush the crust with olive oil, then lightly spread with BBQ sauce, about 4 tbsp.

Spread the chicken mixture over the crust in an even layer.

Top with grated Parmesan cheese.

Broil 3 minutes on high, you should have a little nice browning around the edges but watch that it doesn’t burn.

Slide the pizza, parchment and all onto a cutting board.  Slice with a pizza cutter and use a narrow spatula to lift it off the parchment.

Notes: ♪♫ To keep the pizza from being too soggy, bake the crust by itself and add the toppings during the last few minutes of cooking.  Be sure that all toppings are completely cooked and drained ahead of time.

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Thanksgiving Turkey

The holidays are upon us and all of the accompanying activities.  The parties, the shopping, the cooking and baking!  Thanksgiving is one of the biggest food holidays of the year, and you may be feeling overwhelmed about the big day, especially if you are planning a gluten free meal that will appeal to everyone.

This year don’t stress about the menu, I’ve got you covered on the main course and all the sides.  Let’s get started with the turkey.  Once you try this method of roasting a turkey, you will never do it any other way!

Ingredients:

  • 1 whole turkey 11-12 lbs.
  • 1/4 cup (1/2 stick) butter, softened
  • 1/2 cup (1 stick) butter, melted
  • 2 tbsp. fresh sage, rosemary and thyme
  • cheesecloth

Preparation:

Take a half stick of butter out to soften at room temperature and melt another stick of butter in a small saucepan.  Soak the cheesecloth in the melted butter until completely saturated.

Empty the sink and clear  away any utensils, etc.  Set up your roasting pan right next to the sink, and place the roasting rack in the sink.  Have a plastic trash bag ready.  Place your turkey in the sink on the roasting rack and remove the packaging.  Remove the neck and giblets and reserve them for another dish or discard.  Rinse the turkey, including the cavity, and be careful not to splash water everywhere.  Pat the turkey dry with paper towels.  Now lift the turkey, rack and all into the roasting pan.  Dispose of the packaging, giblets and paper towels in your trash bag.

Now you should have a nice clean turkey and an empty sink.  Take a few minutes to scrub the sink down and rinse it well.  If anything dripped on the counter, floor or refrigerator clean it up now.

Preheat the oven to 325º.  Mince the herbs and combine with the softened butter, then rub the butter all over the turkey.  Be sure to get under the wings.

If you are stuffing the bird, spoon the stuffing into the cavity.  Don’t overfill, if you have extra stuffing spoon it into a baking dish and bake it separately.  Secure the legs and pin down the wings.  Now remove the butter soaked cheesecloth from the saucepan and drape it over the turkey.  Add a cup of water to the roasting plan and place it in the oven.

Melt the remaining 1/4 cup of butter and combine it with 1/2 cup gluten free turkey stock.  Keep warm for basting.  Roast the turkey for 3 to 3-1/2 hours, basting (right over the cheesecloth) every 20 minutes.  Add more water to the roasting pan as needed, and when you run out of liquid for basting draw some from the bottom of the pan.

Remove the cheesecloth during the last 45 minutes of roasting.  Continue basting every 15 minutes.  Turkey is done when the internal temperature reaches 165º.

Remove the turkey from the oven and immediately scoop out the stuffing, cover and keep warm.  Tent the turkey with foil and let it rest for 30 minutes before carving.  Enjoy your appetizers and first course while the turkey rests.

And, in case you were wondering, for smaller gatherings you can use this recipe with a turkey breast.  Here’s mine from last year.

Now that you know how to roast a turkey, please check out all my Thanksgiving sides!  I’ve got you covered with gluten free dinner rolls, soup, stuffing and those yummy potatoes!

And as we go about preparing for the big meal, don’t forget that home and family are the real heart of the holidays.  God bless you all and I wish you a very happy Thanksgiving.

Notes ♪♫ Turkey is a naturally gluten free food, but I still look for the gluten free label.  I avoid brands that inject the turkey with basting solution and ditto for the gravy packets, throw them away and make your own gluten free gravy.

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Beef Minestrone Soup

This hearty winter soup will warm you to your toes.  It is a complete meal, with stew beef and beans for protein, plus veggies and gluten free pasta to round out the bowl.  I love making bean soups on a Sunday afternoon.  Having soaked the beans the night before, there is plenty of time for them to simmer while I prep the rest of the soup ingredients.  Always check labels for gluten containing ingredients.  In this recipe, choose gluten free canned tomatoes and stock.

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INGREDIENTS:

  • 1-1/2 cups mixed beans
  • 1/2 lb. chuck stew beef cut into 1/2″ cubes
  • olive oil
  • salt and pepper
  • 1-1/2 cups diced onion (3/4 large)
  • 1 cup diced carrot (1 large)
  • 3/4 cup celery (2 stalks)
  • 14.5 oz. can stewed tomatoes
  • 1 cup beef stock
  • 1 cup water
  • 1 bay leaf
  • 1 tsp. sage
  • 1 tsp. thyme
  • 4 oz. gluten free pasta
  • Italian parsley, for garnish
  • grated cheese, for serving

Preparation:

Soak the beans overnight in a stock pot or Dutch oven.  In the morning, drain and rinse the beans.  Wipe the pot clean and add back the beans with 8 cups of cold water.  Simmer for 2 hours on lowest heat.  Drain and rinse the beans again.

Wipe the pot clean, add 1 tbsp. olive oil and brown the beef.  Add the onion, carrot and celery to the pan.  Season with salt and pepper.

In a separate bowl, combine 1 can of stewed tomatoes, 2 ladles of the cooked beans and 1/2 cup water.  Puree with a stick blender.

Add the pureed mixture, 1 cup beef stock and 1 cup water to the stockpot with the rest of the beans.  Stir well and add the bay leaf, sage and thyme.  Simmer 3 more hours on lowest heat.

When the soup is finished, be sure to pull out the bay leaf!

Boil salted water for pasta and cook according to package directions.  Drain and add to the soup.  Serve with grated cheese and garnish with Italian parsley.

Notes:

♪ I normally shy away from packaged mixed beans because so many of them contain barley.  Luckily, I came across this one by Hambeens that is clearly labeled gluten free!

♫ Can you see the lasagna noodles in my bowl?  Gluten free pasta seems especially prone to breakage.  Every box has some broken bits at the bottom.  Don’t throw them away!  They are perfect to use in soup.

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Jambalaya Stuffed Peppers

It’s been a while since I’ve made these pumpkin inspired stuffed peppers!  I love jambalaya, and while I do make it now and then, this time I went a step further and used it as a stuffing for these beautiful orange bell peppers.  The orange color really speaks to October, autumn and Halloween!

Carving out the cute little jack-o-lantern faces takes some patience!  Are they Pinterest worthy?  Probably not, but you get the idea!  At any rate they were delicious.  If you like comfort food with a spicy New Orleans kick give this one a try!  What a fun way to spend time in the kitchen!

Yield: 6-8 stuffed peppers, depending on size

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Ingredients:

Preparation:

Heat a large pot of salted water for blanching the peppers.

Cook ¾ cups brown rice according to package directions.  I cooked mine in a rice cooker using 1 cup water, one cup chicken broth and ½ tsp. seasoning.

Cut the tops off the peppers, then remove the seeds and ribs.  For a fun fall twist, use a small paring knife to carve out a jack-o-lantern face.  Don’t discard those cutout pieces, chop them up to add to the filling!

Heat a large non-stick skillet and begin browning the sausage.  When cooked through, transfer the sausage to a bowl and leave any remaining fat in the pan to flavor the other ingredients.  Add more olive oil as needed.

Next sprinkle the chicken with seasoning and brown on all sides.  Remove and set aside.

Add the shrimp and cook just until they turn pink.  I diced most of the shrimp but left a couple whole for garnish.  Remove and set aside.

Finally, add the onions, bell pepper and garlic to the skillet with a little more olive oil.  Cook for 2 minutes then push the veggies to the side of the pan and add the tomato paste.  Let the paste cook for a minute, breaking it up with a spatula before stirring it into the veggies.

To finish the jambalaya, whisk in 1 cup of chicken broth then stir in the meat and rice, tossing well to combine.

Blanch the peppers for 3 minutes in boiling water.  Drain well and arrange in a baking dish that has been misted with cooking spray.

Spoon the jambalaya mixture into the peppers and bake for 20 minutes at 350°.  Top peppers off with a whole shrimp.

Notes ♪♫ I made a few stuffed peppers, and there was plenty of the jambalaya left over.  You could make 6 to 8 stuffed peppers from this recipe.  They freeze well too, just wrap in tin foil and freeze in an airtight freezer safe container.

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Turkey Tips

This dish came about on one of those lazy days.  I was going to make kabobs.  Now normally I am all about presentation, but on this particular day I just ran out of energy.  It does take time to thread the meat and veggies onto skewers!  So, with all the same ingredients in mind I made turkey tips.  Italian dressing was the marinade that tied all the flavors together and it was delicious!  Just be sure that your dressing and seasonings are gluten free!

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Ingredients:

Preparation:

Combine the rice, water, broth and salt to taste.  Cook according to package directions.

Cut the turkey into 1.5″ cubes, brush with Italian dressing and cook in a grill pan with a thin coating of olive oil, or outside on the grill weather permitting.

Try to cut the veggies all the same size, so that they will finish cooking at the same time.  Toss them with 1 tbsp. Italian dressing, season with salt and pepper garlic seasoning, and cook them in a large skillet 10-15 minutes over medium heat (or add to the grill on a sheet of foil).  Add the turkey to the veggies and toss to combine.  Cook for another 5 minutes.

To serve, spread the rice on a platter and top with the turkey and veggies.  Drizzle with olive oil and garnish with chives.

Notes ♪♫ For a flavorful shortcut, I used Newman’s Own Italian Dressing for the marinade.  Not all dressings are gluten free so be sure to check labels!

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Gluten Free American Chop Suey

I grew up eating American Chop Suey and have been making this peasant dish my whole life.  It wasn’t until I became an adult that I realized this was not an Italian recipe, and in fact variations of this dish exist all over the country.  From goulash, to slumgullion (huh?), to simply macaroni and beef, this is a meal that goes by different names but is universally loved.

These days I am grateful that delicious, gluten free pasta is readily available so I can still enjoy this comfort food.  It goes from stove top to table all in one pan, for easy cleanup!

In my rendition I add Italian sausage for a spicy kick, and more healthy veggies to round out the plate.  I was thrilled to find gluten free elbow macaroni that is traditionally used in this dish!  If you can’t find elbows, go ahead and substitute shells, or even penne or fusilli.

4 servings

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Ingredients:

  • Cooking spray
  • 8 oz. Lean ground beef
  • 8 oz. Italian sausage, hot or sweet
  • 1/2 sweet onion, diced
  • ½ cup mushroom, diced
  • ½ small zucchini, diced
  • 2 cloves garlic, minced
  • 1 tbsp. Olive oil
  • 29 oz. Can tomato sauce
  • 2 tbsp. tomato paste
  • salt and pepper to taste
  • 1/2 tsp. Oregano
  • 1 tsp. Basil
  • 1/2 tsp. Marjoram
  • 1 tsp. Brown sugar
  • 6 oz. gluten free elbows
  • Fresh parsley for garnish
  • Grated Parmesan cheese for serving

Preparation:

Mist a deep heavy skillet with cooking spray and add 1 tbsp. olive oil.  Add the ground beef and sausage and begin breaking it up with a spatula.

When the meat is completely browned, season with salt and pepper and add the onions and garlic.

Cook for 2 minutes then add the remainder of the vegetables, sprinkle of salt and a few grinds of black pepper.

It may look like a lot of veggies, but they will cook down and disappear into the sauce (don’t tell the kids! 😉).  Stir the veggies into the meat.  When the veggies have cooked for a few more minutes make a spot in the center in the pan and add the tomato paste.

Let it toast for a minute then stir it into the mixture.

Add the tomato sauce, brown sugar, basil, oregano and marjoram.  Stir well, cover and simmer 30 minutes.  Then simmer partially uncovered for 10 more minutes to thicken the sauce.

To finish the dish, cook the pasta to two minutes less than the package directions.  Drain and add to the skillet and finish cooking in the sauce.

Finish with grated cheese and fresh parsley.  Bring it to the table right in the skillet!

Notes: ♪♫ Traditionally a meat and pasta dish with tomato sauce, I packed mine with veggies for more nutrition and fiber.  Once cooked down, the veggies are almost invisible and take on the flavors of the dish.  Let it be your little secret!

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