Category: Gluten Free Dinner Ideas

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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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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Honey Glazed Pork Chops

Pork chops are an easy and economical main course.  There are so many ways to prepare them!  I have always breaded and baked mine, but in the summer I want something a little lighter.  This simple recipe is the one to keep handy for your weeknight rotation.  My family loved the honey glaze, and the pork chops come out tender and juicy every time.

Ingredients:

  • 3-4 boneless pork chops, about 6 oz. each
  • 2 tbsp. olive oil
  • 1 tbsp. honey
  • 1 tbsp. gluten free soy sauce
  • ½ tbsp. gluten free Worcestershire sauce (I like Lea and Perrins®)
  • Gluten free seasoning, to taste (I used The Spice House Brisket of Love BBQ Seasoning)
  • cooking spray
  • fresh chives, for garnish

Preparation:

Choose chops that are all about the same size, so that they finish cooking at the same time.  Whisk together the olive oil, honey and Worcestershire sauce in a baking dish large enough to hold your pork chops in a single layer.

Add the pork chops and marinate for 30-45 minutes at room temperature, turning every 10 minutes.

I cooked the chops in a 14” non-stick covered skillet, you want them spaced out in the pan, not touching.  Coat the pan with cooking spray and heat over medium low.  Add the pork chops, sprinkle with seasoning, then cover and cook 4 minutes.  Keep the cover on, and don’t move the chops around in the pan.

Turn the pork chops over, drizzle any remaining marinade over the top and sprinkle more seasoning.  Cover and cook for an additional 3-5 minutes, depending on the thickness of the chops and how you like them done.  According to food safety guidelines, pork should be cooked to a minimum of 145° and for me this is perfect.  Check with a thermometer to be sure.

Now turn them once more to coat both sides in the honey glaze and cook 30 more seconds to get that beautiful amber color!

Transfer to a serving dish and garnish with chives.  I served with brown rice and roasted cauliflower.

Aren’t they gorgeous?  Now that you know how easy it is, surprise your family with a delicious pork chop dinner this week.  Make it once and it will become an instant favorite!

 I hope you’ve found some gluten free meal inspiration today at My Gluten Free Cucina!  Be sure and pin this one for next week’s menu!

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Gluten Free Orange Chicken

Foodie friends, I’ve been craving Chinese food!  Unfortunately for me, many Asian dishes are made with soy sauce, so they are off limits on a gluten free diet.  I have been thinking about a lightened up, gluten free version of this classic dish for a while now and dinner was a hit!  The chicken is not fried, so it’s a bit healthier than the restaurant version.  Gluten free coconut aminos make it safe for me, and lower in sodium as well.  I served it over fried rice.

3-4 servings

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Ingredients:

For the marinade:

  • 12 oz. Boneless chicken breast
  • ½ cup frozen orange juice concentrate
  • 2 tbsp. coconut aminos
  • 1 garlic clove, minced
  • 1 tbsp. Honey
  • ¼ tsp. Powdered ginger
  • 1 tsp. toasted Sesame oil
  • zest of 1 orange

For the sauce:

  • 1 tbsp. Olive oil
  • 1 garlic clove, minced
  • 1 tbsp. Arrowroot starch
  • ¼ cup gluten free low sodium chicken broth
  • ½ cup orange juice concentrate
  • 1 tsp. honey

For the garnish:

  • 1 tsp. Sesame seeds, toasted
  • scallion greens, sliced diagonal

Preparation:

Toast the sesame seeds and reserve for garnish.  I like to toast them in a small non-stick saucepan, so that they don’t fly all over the place!  As soon as they start to get a little color transfer them to a bowl.

Cut the chicken into 1” cubes and place in a bowl.  Whisk together the marinade ingredients (orange juice concentrate through orange zest) and pour over the chicken.  Cover and refrigerate for at least 20 minutes and up to 1 hour.

Drain the chicken, reserving the marinade.  To make the sauce, heat the olive oil and minced garlic in a small non-stick saucepan.  Cook one minute until garlic is fragrant, then whisk in the remaining ingredients, arrowroot through honey.

Stream in the reserved marinade, whisking constantly to make a smooth sauce.  Bring to a boil, then simmer until the sauce is thick and bubbling.  Keep warm while you finish the dish.  Important: because the marinade has been in contact with raw meat, it must reach a full boil in order to be safe to eat.

In a large non-stick skillet, heat 1 tbsp. Olive oil and 1 tsp. Sesame oil.  Cook the chicken, turning to brown all sides.  Don’t crowd the pan, spread the chicken out so pieces don’t touch.  Brown in batches if needed.

Dip the chicken in the sauce, a few pieces at a time.

Transfer to a serving bowl and garnish with the scallion greens and toasted sesame seeds.

I served it with fried rice.  Doesn’t that look delicious?  Once you taste it, you’ll want to add this Asian inspired dinner to your rotation.  And if you make a double batch, it will be just as good leftover!

Notes ♪♫ Using frozen orange juice concentrate along with orange zest gives the sauce a more intense citrus flavor and helps with thickening.  If using orange juice, you will need to adjust the amount of arrowroot starch in order for the sauce to reach the right consistency.

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Gluten Free Chicken Stir Fry

Stir fry meals are one of my weeknight favorites.  My go-to recipe is very forgiving, so you can change up the meat, veggies and noodles to suit your taste or use up what’s in your pantry.  Today I’m using boneless chicken breast which I always have on hand, along with fresh veggies and gluten free pasta twists.

4 Servings

Ingredients:

  • 1 lb. boneless chicken breast, cubed
  • 2 tbsp. olive or canola oil, divided
  • 1 tbsp. sesame oil, divided
  • powdered ginger
  • garlic powder
  • 3/4 cup gluten free chicken broth
  • 1 tbsp. corn starch
  • 1/4 cup mirin
  • gluten free soy sauce, to taste
  • 1 carrot, peeled and sliced diagonally
  • 1 celery stalk, sliced
  • 1/2 sweet onion, diced
  • 1/2 red bell pepper, thin sliced
  • 3 shiitake mushrooms, sliced
  • 1 cup cauliflower, cut into 1/2″ dice
  • 1 head baby bok choy, chopped and leaves separated from stalks
  • 4 oz. gluten free pasta twists (I used Jovial)

Preparation:

Cut the chicken into 1″ cubes and place in a bowl with 1 tsp. sesame oil and 1 tsp. olive or canola oil.  Sprinkle with garlic powder and ginger.  Whisk together the chicken broth, mirin and corn starch.  Boil water for the pasta.

Heat a large nonstick skillet over medium low heat with 1 tbsp. olive or canola oil and add the cubed chicken, leaving space between pieces.  Don’t crowd the pan, do it in batches if needed.  Season with salt and pepper.  Turn the chicken to brown all sides, it doesn’t need to be cooked through at this point.

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While the chicken is browning wash the bowl or use a clean bowl.  Sprinkle the chicken with a little soy sauce and transfer into the clean bowl.  Wipe the skillet clean.

Add the remaining olive or canola oil to the skillet and begin cooking the vegetables.  Start with the carrots, as they take longest to cook and gradually add the other vegetables.  Save the tender bok choy leaves for last so they retain some texture and crunch.  Sprinkle with garlic powder and ginger, and drizzle with 1 tsp. sesame oil and a few shakes of soy sauce.

While you stir fry the veggies, cook the pasta according to package directions.

To finish the dish, return the chicken to the skillet along with the cooked pasta, remaining tsp. of sesame oil and a few more shakes of soy sauce.  Combine and cook 2 more minutes to heat the chicken through.

Pour the chicken broth mixture over everything and use 2 spatulas to turn and coat evenly.  Continue stirring and tossing as the liquid thickens.  Transfer to a serving platter.

 

Notes: ♪♫  You can substitute beef, pork or shrimp for the chicken.  Use rice, gluten free Asian noodles or other pasta shape in place of the pasta twists.  Veggie combinations are endless, zucchini and sugar snap peas are spring favorites!  Be sure your soy sauce is gluten free, my favorite brand is Kikkoman.

 

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Grilled Mahi Mahi

Mahi Mahi is a delicious, mild tasting fish that pairs beautifully with citrus.  With firm flesh and a thick skin, it holds up well on the grill and can also be baked.  If possible, buy fresh caught (not frozen) and cook it the same day.  The meat should be pinkish with darker meat running through the middle.  The skin should be bright and shiny.  Use a grill pan for indoor cooking as I did here, or grill outdoors during the summer months.  The marinade helps develop the grill lines and ensures that the fish will be moist every time.  Try this recipe, you will not be disappointed!

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4 Servings

Ingredients:

  • 1 lb. Mahi Mahi cut into 4 pieces
  • 2 tbsp. olive oil
  • 2 tbsp. lemon juice
  • 2 tbsp. orange juice
  • 1 tsp. maple garlic seasoning
  • salt and pepper
  • fresh orange slices
  • Italian parsley for garnish

Preparation:

Whisk together the olive oil, lemon juice, orange juice and seasoning in a small bowl.  Place the fish in a non-reactive baking dish and spoon on 2 tbsp. of the marinade.  Season with salt and pepper.

Cover and leave at room temperature for 1/2 hour, turning the fish after 15 minutes.

Heat the grill pan over medium and mist with cooking spray.  Add the fish skin side up, drizzle with 2 tbsp. more marinade.  Add orange slices to the pan.

Cook for 5 minutes over medium heat, then turn the fish and orange slices over and cook 5 more minutes.  Drizzle with remaining 2 tbsp. marinade.

Garnish with Italian parsley.

Arrange on a serving dish and top each piece with a slice of grilled orange.

Dinner is served, with a side of broccoli and garlic mashed potato.

Notes ♪♫ Fish can easily become dried out on the grill.  To avoid this be sure to marinate, keep heat on medium to medium low and don’t overcook!

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Asian Chicken and Cabbage

With St. Paddy’s Day right around the corner you probably have cabbage in the fridge for your Corned Beef Dinner.  If so, be sure and save a chunk for this Asian inspired stir fry!  Fiber rich cabbage and whole grain brown rice make this a very healthy and diet friendly dish, and most of the ingredients are naturally gluten free (see notes).  Prepping veggies and rice the night before saves time and you will have a delicious meal on the table in minutes.

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Serves 4

The Lazy Gastronome

Ingredients:

 Rice:

 Stir Fry

  • 16 oz. boneless chicken breast, cut into 1″ cubes
  • 1 tbsp. olive oil
  • 1 tbsp. butter
  • salt and red pepper flakes
  • 1/2 sweet onion, diced
  • 3 celery stalks, sliced thin
  • 1/2 red bell pepper, cut into strips
  • 3 garlic cloves, minced
  • 4-5 cups shredded green cabbage
  • 2 tbsp. olive oil
  • 1 tsp. toasted sesame oil

Whisk together

Whisk together

 Garnish

 Preparation:

Brown rice is the perfect accompaniment to this stir fry.  I prefer brown rice for its flavor, texture and nutrition.  It does take longer to cook, (about 45 minutes) but it’s worth it.  Give the rice a 10 minute head start so it will be ready as you finish the dish.  Cook 1 cup brown rice in 1 cup water and 1 cup chicken stock.  Season to taste with salt and red pepper flakes.  (Note: If using a rice cooker, follow the given instructions for ratio of rice to liquid.)

Toast the sesame seeds, watching carefully that they don’t burn.

Next, heat a large nonstick skillet over medium and coat with 1 tbsp. butter and 1 tbsp. olive oil.  Brown the diced chicken on all sides, about 5 minutes.  It doesn’t need to be cooked through at this step, just get some color on the outside.  Season with salt and red pepper flakes.

Remove the cooked chicken from the skillet, set aside and keep warm.  Wipe the skillet clean.  Add 2 tbsp. olive oil and 1 tsp. sesame oil to the skillet.  Add the onions, celery, bell pepper and garlic, stir fry 5 minutes.  Return the chicken to the skillet.

Add all of the cabbage.  It looks like a lot but it will cook down.  Toss well.

Drizzle in the soy sauce mixture and toss well to combine.  Cover and cook 5 minutes more.

The cabbage should be wilted but still retain a little crunch.  Whisk the corn starch and chicken stock and add to the skillet.  Stir and toss until the liquid thickens.

Transfer to a serving platter and garnish with the toasted sesame seeds.  Serve with brown rice.

I actually like this dish more than the corned beef dinner.  My family gave it a big thumbs up and yours will too.  Please comment, like and share!

Notes: ♪♫ Most of the ingredients in this recipe are naturally gluten free.  Always check labels carefully and be sure that you are purchasing gluten free soy sauce and chicken broth.

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Crock-Pot Corned Beef and Cabbage

Today we are making a traditional Crock-Pot Corned Beef and Cabbage dinner for St. Paddy’s!  Go about your day while your crock-pot does all the heavy lifting, and enjoy this dish when you get home from work.  Look for brisket that is labeled gluten free, if it’s not check with the meat department or consult the manufacturer’s website to be safe!

The secret to perfectly cooked Corned Beef and Cabbage is in the layering- veggies on the bottom, then the meat, and finally the cabbage wedges resting on top.  Resist adding more water than specified in the recipe, as the meat and veggies will create a sufficient amount of liquid as they cook down.

Corned beef is often sold with a spice packet, but if yours doesn’t have one or you suspect it may contain gluten, just toss it and make your own!

Ingredients:

  • 2-4 lbs. corned beef brisket
  • 1 head of cabbage
  • 2 medium potatoes
  • 4 large carrots
  • 1 large sweet onion
  • 2 cloves garlic
  • 3 cups water
  • 5 tsp. cider vinegar
  • 5 tbsp. sugar

 For the spices:

  • 1 tbsp. mustard seed
  • 1 tbsp. coriander seed
  • 1 tbsp. peppercorns
  • 2 tsp. fennel seeds
  • 2 bay leaves
  • 1/2 tsp. red pepper flakes
  • 3 whole clove
  • 4 allspice berries

Preparation:

Place all of the spices except the bay leaves in a tea ball, or tie them up in cheesecloth.

Peel and chop the potatoes, carrots and onion into large chunks.  Mince the garlic.  Arrange the veggies in an even layer on the bottom of the crock-pot and add the bay leaves.

Rinse off the brisket and place it on top of the vegetables.  If your brisket weighs more than 2 lbs. you may want to cut it in half.  This one is a point cut, just under 4 lbs. and I did end up cutting it in two pieces.

Snuggle the tea ball or cheesecloth bundle about halfway down so that it will be submerged in liquid.

Cut the cabbage into wedges and arrange them on top of the meat.  Whisk together the water, sugar and cider vinegar, and pour the liquid over everything.  Again, it may not look like enough, but more liquid will be created as the meat and cabbage cook down.  Cover and cook on low setting for 8-9 hours, depending on the size of your brisket.  The internal temperature of the corned beef should be 160º or higher.

It’s that easy friends.  Remove the spice bundle and transfer the corned beef to a cutting board.  Slice the meat against the grain.

Arrange on a serving platter with the vegetables and dinner is ready.  Let the festivities begin!

Notes ♪♫ Brisket – flat cut or point cut?  Choose a flat cut for leaner meat and even thickness (a good option if you are limiting fat or your crock-pot is small).  Point cut is a fattier piece of meat that is so flavorful and juicy, it is my personal favorite!  Whichever you choose, buy more than you think you will need as the meat shrinks considerably during cooking.  Both cuts are suitable for this slow-cooked preparation.

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Shepherd’s Pie with Rutabaga

Rutabaga is a gluten free and nutritious root vegetable that can be substituted for potato in many recipes.  For my Shepherd’s Pie, I use mashed rutabaga as a topping instead of the traditional mashed potato.  This meal has been a family favorite for years and it was easy to modify the recipe to a gluten free version.  If you are gluten free, you probably eat a lot of potatoes, so this is a nice change from the usual.  Give it a try, delicious, gluten free Shepherd’s Pie with Rutabaga.

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4 Servings 

 

FOR THE FILLINg:

  • 8 oz. lean ground beef
  • 4 oz. gluten free Italian sausage 
  • olive oil 
  • 3 cloves minced garlic 
  • 1/2 medium sweet onion, diced 
  • 2 cups gluten free frozen mixed vegetables (peas, carrots and corn) 
  • 1/2 tsp. thyme 
  • Salt and pepper to taste 
  • 3 tbsp. tomato paste 
  • 1 tbsp. gluten free Worcestershire sauce 
  • 1 cup gluten free broth (beef, chicken or vegetable) 
  • rice flour, for dusting

For the Topping: 

  • 1/2 large rutabaga or yellow turnip 
  • Salt, to taste 
  • 1 cup grated cheese (I used gruyere) 
  • 1/4 cup grated parmesan cheese 
  • 3 tbsp. butter 
  • 1% milk (or use half and half) 
  • paprika 
  • Italian parsley for garnish 

Preparation: 

Peeling the rutabaga is the hardest part of the recipe, so we begin by giving those arm muscles a workout!  Use a good sturdy knife and cut ¼” off the bottom, so you have a flat stable surface.  Then set it on a cutting board and run your knife down the sides to peel.

 

Cut the rutabaga in half, and slice one half into large cubes.  Reserve the other half for another meal (it makes great oven fries).   

Heat water in a saucepan with a steamer basket.  Steam the rutabaga cubes until soft and easily pierced with a fork.  Add salt to taste, remove from heat and set aside.  This step usually takes 30-45 minutes, so I will often steam the rutabaga a day ahead and reheat it in the microwave when I’m ready to finish the dish. 

 

I’m preparing this dish in a cast iron Braising pan.  I’ll cook and serve dinner all in the same dish for easy cleanup!  You can also use an oven safe skillet, a Dutch oven, or if you don’t have an oven safe option simply transfer everything to a baking dish or pie dish to finish in the oven.  To get started on the filling, heat a little olive oil in the pan over medium low and add the ground beef and sausage, breaking the meat up with a spatula to brown.  Add the onion and garlic.

You can throw the frozen vegetables right into the pan, they will defrost quickly.  Cook 4 minutes.  Clear a spot in the center of the pan and add the tomato paste.  Let it cook for a minute before stirring into the meat and veggies.  Season with salt and pepper.

Next add the thyme and Worcestershire sauce, then add the broth and reduce heat to low.   Simmer uncovered until most of the liquid has evaporated, about 30 minutes.  You can dust a little rice flour over the mixture to help things along.   

To make the topping I used a stand mixer with the paddle attachment.  You can also use a food processor or potato masher.  Combine the cooked rutabaga (reheat it if you made it the day before) with 1 cup grated Gruyere cheese, 3 tbsp. butter and a big pinch of salt.

The recipe is very forgiving so substitute any cheese that you prefer, even cream cheese will work.

Mix on low speed as you drizzle in a little 1% milk (or use half and half for a richer taste), until the mixture resembles mashed potatoes.

Preheat the oven to 400°.  Spoon the rutabaga mash evenly over the top, using a spatula or the back of a spoon to smooth it out.  If you are transferring to a baking dish, be sure to coat it with cooking spray.

Sprinkle with Parmesan cheese and paprika and bake for 25 minutes, then finish under the broiler for 4 minutes more to brown the top.  Keep an eye on it, after all that work you don’t want it to burn! 

When you remove it from the oven the sides will be bubbling, so let it rest for a few minutes before serving.  I like to garnish it with Italian parsley before bringing it to the table.  Mmmm, it is so delicious, and you will be surprised at how filling it is!  I hope you will try the recipe, it’s an interesting twist on this traditional comfort food dish. 

 

Notes ♪♫ As always, check ingredient labels and make sure all prepared foods such as the broth do not contain hidden gluten.  I used Lea and Perrin’s Worcestershire sauce in this recipe but watch labeling as it is gluten free in the US but may not be in Canada.  Goya frozen mixed veggies are labeled gluten free.  For the cheese, I always buy a block and grate my own.  If you use shredded cheese, be sure to check the ingredients, some additives may contain gluten. 

 

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Pork and Bean Soup

Fall temperatures have finally arrived here in New England, and for me that signals the beginning of soup season.  My Pork and Bean Soup is so rich and thick, just what we need to take away that first autumn chill.  This soup is gluten free, nutritious, and full of fiber, which is often sadly lacking in the gluten free diet.

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Fully cooked pork shanks make a wonderful soup base that is surprisingly low in fat.  I look for uncured (no nitrites) pork shanks and verify they are gluten free either by labeling or the producer’s website.  If the brand doesn’t openly identify gluten and other allergens in their products than an email may be in order (or pass).

Friends, don’t shy away from cooking with beans.  Once you know how, you will have tender flavorful beans every time!  Making your own means you control the ingredients, including salt content.

Here are some tips.  Always soak beans overnight, don’t take shortcuts.  Rinse the beans before soaking and change the water again before cooking.  Always start with cold water and plan on 3+ hours cook time at a very low simmer.  Do not add salt until the last hour of cooking.

Ingredients:

  • 1 lb. dry beans such as great northern, navy, pinto or a mixture.  Use your favorites!
  • 1 fully cooked, uncured ham/pork shank (also called ham hocks)
  • 2 carrots
  • 2 celery stalks
  • 1/2 sweet onion
  • 1 tbsp. olive oil
  • salt and pepper to taste
  • 1 tsp. thyme
  • 1 tsp. sage
  • 1 bay leaf
  • 1-1/4 cup gluten free soup pasta (I used Le Veneziane Ditalini) 

Preparation:

The night before, rinse the beans well and place them in a stock pot or Dutch oven with cold water.  Cover and soak overnight.  The beans will more than double in size.  After the soak, drain and rinse the beans again.  Clean the stockpot to remove any residue.

Place the rinsed beans back in the stockpot and fill with cold water.  Do not add salt.  Cover and simmer on low heat for 2 hours.

Chop the carrots, celery and onion into 1/2″ dice.  Cook the veggies in 1 tbsp. olive oil, and season with salt and pepper.

Drain and rinse the beans one more time, then add them to a larger stockpot along with the veggies and the pork shank.  Fill to within 2” from the top with water, about 6 cups.  Here is where you add the salt, along with the sage, thyme and bay leaf.  Simmer on low one hour more.

If using gluten free pasta, cook according to package directions.  Transfer the pork shank to a cutting board and chop or shred the meat into small pieces.

Remove the bay leaf and discard, then partially puree the beans and vegetables with an immersion blender.  Don’t skip this step, it gives the soup a nice thick consistency.  If you don’t have a stick blender, you can carefully transfer a few scoops of the soup to a regular blender, puree and return to the pot.  Be very careful not to splash the hot soup!

Lastly, stir in the cooked pasta and shredded pork.  Taste and add more salt if needed.  Cover and keep warm until ready to serve.

Spoon the soup into shallow bowls and enjoy with gluten free rolls for a hearty lunch.  It really is substantial enough to be a main course!

Like most soups, this one is even better (and thicker) the next day.  I love this kind of meal throughout the fall and winter months.  Thanks for stopping by and I hope you will give my Facebook page a like so that you will continue to see more great meals like this one, made right here in My Gluten Free Cucina!

Notes: ♪♫ I love using a combination of different beans in my soups but avoid the popular mixes like the 16-bean blend.  Some contain barley, and even if not, it may be difficult to tell if a stray grain of barley made its way into the mix.  Bottom line, I just don’t trust the sorting process.  It’s easier to visually inspect the contents of single bean packages.  You can buy several kinds and make your own mixed bean blend.  For soup pasta, I like Le Veneziane gluten free ditalini.  If you can’t find it in store, it is available online.

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