Category: Date Night

Gluten Free Stuffed Peppers

Bell peppers are available year-round and come in so many beautiful colors!  We really love these Italian style stuffed peppers, so I decided to make a few.  The sausage and rice stuffing is delicious and can stand on its own as a casserole.  Since it can be made ahead, this is a nice easy meal to have when you get home from work.  Choose peppers that are uniform in size, and check that they can stand upright.

For a really special touch, try using my homemade Mushroom Soup and homemade Italian Sausage in this recipe, both are fabulous!  Of course, you can use store bought if you like, just make sure the ingredients are gluten free.    

This recipe will yield enough stuffing for 4 medium peppers.  In this post I am stuffing 2 peppers and serving the rest as a casserole.

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Ingredients: 

  • 1/2 cup long grain brown rice (uncooked) 
  • 1-1/2 cups gluten free Lower Sodium or Unsalted Chicken broth 
  • olive oil 
  • 1/2 sweet onion diced 
  • 3  garlic cloves minced 
  • 1 cup sliced mushrooms
  • salt and pepper to taste 
  • 8 oz. gluten free  Italian Sausage, casings removed
  • 1-1/2 cups gluten free Mushroom Soup 
  • 1/4 cup 1% milk, plus more as needed 
  • paprika 
  • 1/3 cup shredded gruyere cheese 
  • 1/3 cup gluten free  Italian breadcrumbs 

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  • 4 bell peppers, color of your choice 
  • 1/4 cup grated gruyere or Parmesan cheese 
  • 1/4 cup gluten free Italian breadcrumbs 
  • 2 cups purchased marinara sauce for serving or-
    • 1 medium can tomato sauce
    • 1/4 cup onion
    • 2 garlic cloves
    • 1 tsp. brown sugar
    • 1/2 tsp. each basil, oregano and marjoram
    • salt and pepper to taste 

Preparation: 

Cook the rice in the chicken broth.  I used long grain brown rice which takes about 50 minutes to cook, so I gave it a 35-minute head start before adding to the casserole. 

Next heat a deep, oven proof skillet to medium low and add the onions, mushrooms and garlic with a little olive oil.  Season with salt and pepper.

Cook for 2 minutes, stirring frequently.

Push the veggies to the side, leaving a space in the center of the pan and add the sausage.

Break up the meat with a spatula to brown it all over, then stir into the veggies.

When the rice has simmered for 35 minutes, add it to the skillet along with any broth that has not been absorbed.  Add the Mushroom Soup and 1/4 cup milk.

Sprinkle the top with paprika and place the skillet in a 350° oven.  Bake for 30 minutes uncovered. 

While the casserole is baking, make a small batch of marinara (or heat up prepared sauce).  Heat olive oil in a small saucepan, and begin cooking the onion and garlic, stir frequently until the onions are translucent.

Add 1 can of tomato sauce, 14.5 oz.  Season with basil, oregano, marjoram, ground pepper and 1 tsp. of brown sugar.

Simmer on very low heat while the casserole finishes cooking.

Stir the casserole after 30 minutes and add an additional 1/4 cup milk if it appears dry.  Continue baking for another 30 minutes.  The casserole should be set but moist.

Sprinkle the top with the Gruyere cheese and breadcrumbs. 

Broil on low for 5 minutes or just until the top is nicely browned.  You can prepare up to this point a day ahead.

Cut the tops off the bell peppers and remove the ribs and seeds.

Blanch in boiling water for 3 minutes.

Use tongs to remove the peppers from the water, and set them aside on paper towels to drain and cool. 

Arrange the cooled peppers in a baking dish coated with cooking spray and spoon in the stuffing.

Top with more cheese and breadcrumbs, then bake for 35 minutes at 350°.

Finish under the broiler for 1-2 minutes, just until the tops are browned. 

Remember I said the stuffing can stand alone as a casserole?  For those who don’t care for the peppers you can set aside some stuffing and simply top with cheese and breadcrumbs and finish under the broiler.  It’s delicious!

Serve with marinara sauce as a main course or side.  The peppers freeze well.  Just cool to room temperature and wrap them in foil, then store in freezer safe bags.

Notes ♪♫ I used Aleia’s gluten free Italian breadcrumbs in this recipe.  My favorite gluten free breadcrumbs, I always have them on hand in my pantry.

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Jumbo Scallops with Risotto, Cubed Squash and Brussels Chips

Jumbo Sea Scallops are paired with risotto, roasted squash cubes and Brussels sprouts chips in this elegant, five-star dinner.  This is the kind of meal you might see in a high end restaurant or gourmet magazine, but today I’ll show you how to make it at home for a fraction of the cost!

Jumbo sea scallops are a real treat, and can be expensive when not in season.  Watch for sales, or buy frozen if available.

The Lazy Gastronome

Ingredients:

  • 8 oz. jumbo sea scallops
  • 1/2 cup Arborio rice
  • 1 shallot, minced
  • 1 tbsp. butter
  • 1/4 cup white wine
  • 32 oz. carton gluten free chicken broth (you won’t need all of it)
  • salt and pepper to taste
  • fresh chives or chive seasoning
  • 2 cups butternut squash, cut into 1/2″ cubes
  • garlic seasoning
  • 2 cups Brussels sprouts, leaves separated
  • olive oil

Preparation:

1. Toss the squash cubes with 1 tbsp. olive oil.  Season with salt, pepper and garlic seasoning.  Spread the squash cubes on a baking sheet lined with parchment, then bake at 375º for 10 minutes.

2. Wash the Brussels sprouts leaves and discard any that are bruised.  Toss with 1 tbsp. olive oil, salt and pepper.  Add them to the baking sheet with the squash cubes and continue baking at 375º for another 30 minutes.

3. Make the risotto.  Add butter, shallots and rice to a shallow pan, stirring to coat.  Add the white wine and stir until almost evaporated.  Add the chicken broth, 1 ladle at a time and stir over low heat until almost evaporated.  Continue adding broth, 1 ladle at a time until risotto is finished, about 30 minutes. Season with salt, pepper and chives and finish with a pat of butter.

4. Sear the scallops in butter about 3 minutes per side, with just a splash of white wine.  To get that beautiful caramelized crust do not use a non-stick pan!

5. To plate, spread the risotto in an even layer on a serving dish.  Top with the squash cubes, and Brussels sprouts chips.  Finally, arrange the scallops across the top.

A beautiful, colorful plate with the perfect blend of flavors and textures!

 

Notes ♪♫ If you are new to making risotto, please refer to my Basic Risotto Recipe, a full post dedicated to making this amazing dish.

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Pan Cooked Flounder Fillets

This is an oldie from my recipe box.  Easily adapted to be gluten free with a simple substitution of fine white rice flour for regular.  Perfect for busy weeknights, you can literally have dinner on the table in 20 minutes!  The quick pan cooked method is all that is needed for this delicate, sweet tasting white fish.

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Dinner for two

Ingredients:

  • 1 lb. flounder fillets
  • ¼ cup white rice flour for dusting
  • Old Bay seasoning
  • 2 tbsp. olive oil
  • 2 tbsp. butter
  • 1/4 cup white wine
  • fresh chives
  • lemon wedges/slices for serving

Hint: Plain White Rice flour is perfect for recipes like this.  Save your pricey gluten free blends for baking.

Preparation:

Sprinkle the fish with Old Bay® seasoning.

Add the flour to a breading tray or a plate and dredge the fillets in the flour, shaking off the excess.

Heat the olive oil and butter in a large nonstick skillet.

Add the flounder and cook for 3-4 minutes on medium low heat.

Carefully turn it over and add a splash of white wine to the pan.  Use 2 spatulas if needed so the fillets don’t break apart.  Another 2-3 minutes is all it takes to finish off this delicate flaky fish.  Finish with a sprinkle of chives.

That’s all there is to it!  Serve with lemon slices/wedges.

Pair with rice or potato and a veggie and you have a delicious meal.

Notes ♪♫ A very special memory, this delicate pan cooked flounder was the first meal I ever made for my late husband, Mr. Cucina.  It was our 3rd date, almost 30 years ago!  I guess it was a good choice, we were together from that moment on!

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Gluten Free Risotto Cakes

Risotto Cakes are a family favorite, impressive enough for guests or even a holiday appetizer or side dish.  Isn’t it great that we can still enjoy them on a gluten free diet?  This recipe is a great way to use up leftover risotto, but you may find yourself cooking up a fresh batch just to make these delectable Risotto Cakes!  Are you new to making risotto?  Check out my Basic Risotto Recipe for a step by step tutorial.

8 Servings

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Ingredients:

Preparation:

Always start with cold risotto, it makes the rice easier to handle and the cakes will hold together during cooking.  If you’re making it from scratch, be sure that the risotto has been cooled and refrigerated for several hours.

Set up 3 breading trays with white rice flour, beaten egg + water, and gluten free breadcrumbs.  Start with ½ cup flour and ½ cup breadcrumbs and add more if needed.

Scoop a ¼ cup portion of rice and press into a ball.  Continue to form a total of 8 rice balls.

Use a spatula to flatten each rice ball into a ½” thick cake.

Handle the cakes carefully using spatula and floured fingers.  Pat each cake in the flour, then dip in the egg, and finally coat with breadcrumbs.

Melt 2 tbsp. Butter and 2 tbsp. Olive oil in a large nonstick skillet.  Add the rice cakes and cook for 10 minutes on medium low heat, turning once.

They should be heated through and nicely browned on the outside.  Don’t they look great?

Garnish with fresh chives and serve immediately.

The crunchy breading is a nice contrast to the soft, sticky interior.  Thanks for stopping by today and I hope you will check out more of my favorite risotto recipes here!

Notes ♪♫ Carnaroli rice is widely regarded as the best for making risotto and it is worth seeking out if you can’t find it at the grocery store.  It is a high-quality short grain rice with a wonderful texture that is perfect for making risotto that is creamy but firm.  If you cannot find Carnaroli rice, then substitute Arborio.

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Crab Stuffed Sole

Crab Stuffed Sole is another old restaurant favorite of mine.  It is elegant enough for company but easy enough to prepare on a weeknight.  Your whole family will love this simplified version, and I’m pretty sure my preparation has much less butter and calories than its restaurant counterpart (and of course no gluten)!

4 Servings

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Ingredients:

Preparation:

Drain and rinse the crab meat.

Melt the butter in a small saucepan.  Pulse the crackers in an electric chopper or food processor to form coarse crumbs.  You will need about 1/2 cup total.  In a small bowl whisk together the egg, Worcestershire, crab meat and chive seasoning.  Stir in half of the cracker crumbs.

Arrange the fillets on a clean work surface.  Brush with melted butter and sprinkle with Old Bay.

Spoon the crab stuffing onto the fillets.

Mist a baking dish with cooking spray.  Now roll up each fillet into a bundle, starting with the wide end.  Tuck the ends underneath.

Arrange the fish bundles in the baking dish seam side down, and brush with the remaining melted butter.   Sprinkle with Old Bay and top with the remaining cracker crumbs.  Bake for 30 minutes at 350°.

There you are friends.  Garnish with chives and serve up this elegant main course right in its own baking dish.  No one will guess that it’s gluten free 😊.

Notes ♪♫ For seafood dishes like this one nothing beats a Ritz cracker crumb type breading.  I have always loved Lance’s Original Gluten Free Crackers, but they are hard to find these days!  My recommendation for this recipe is Schar Entertainment Crackers, you can find them online and at most grocers.

 

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Basic Risotto Recipe

Rice is a staple of the gluten free diet, and Risotto is always a favorite for family dinners and special occasions.  Some might shy away from making Risotto because it requires constant attention.  True, you cannot just put the lid on and walk away, but it’s worth the effort for this very special treat.  This basic preparation is one that you must have in your recipe box!  Once you have mastered a basic risotto you can use it as an elegant side or as a base for another dish.  Check out some of my favorite Risotto recipes here.

2-3 servings

Ingredients:

  • ½ cup Arborio or Carnaroli rice
  • 2 tbsp. Butter, divided
  • ¼ cup white wine
  • 1 shallot, chopped
  • Salt, to taste
  • Pinch of saffron (optional)
  • 32 oz. Carton gluten free chicken broth at room temperature (start with a full carton but you won’t need all of it)
  • Fresh chives, or chive seasoning for garnish

Preparation:

When making risotto, be sure that your chicken broth is warm or at least at room temperature.  You want it to come to temperature quickly when adding it to the rice.

To get started, melt 1 tbsp. butter in a heavy skillet or sauce pot on medium low heat.  Add the shallot and stir to coat with butter.

Continue cooking for 1-2 minutes.

Add the rice to the pan and stir to coat with butter for 1 minute.  Add the white wine and stir constantly until most of the wine has evaporated.

Next add 1 ladle (about ½ cup) of chicken broth.

Stir frequently, and when the rice has absorbed most of the broth add another ladle.

Continue adding the broth, 1 ladle at a time stirring constantly until absorbed and the rice is finished, about 30 minutes.  Don’t walk away!

When it’s almost finished, season with salt, pepper and chives.

Finish with a pat of butter.

This basic recipe is a great jumping off place for some amazing risotto dishes.  You can stir in grated cheese, sauteed mushrooms, even butternut squash puree!  Check out some of my favorite risotto recipes here!

Notes ♪♫ Carnaroli Rice is widely regarded as the best for making risotto and it is worth seeking out if you can’t find it at the grocery store.  It is a high quality short grain rice with a wonderful texture that is perfect for making risotto that is creamy but firm.  If you cannot find Carnaroli rice, then substitute Arborio.

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