Category: Gluten Free Dinner Ideas

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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New Orleans Shrimp Boil on the Grill

Bites of shrimp, sausage, potato, corn and veggies are assembled into foil packets and grilled to perfection in this easy summer meal!  It is no wonder that a few years ago this recipe was going viral.

You can’t go wrong on a gluten free diet when you prepare meals using healthy fresh ingredients, so before summer comes to an end, let’s revisit this popular dinner on the grill with a spicy New Orleans twist!

If you have never tried Old Bay® seasoning this recipe is a good excuse to go and buy some, you will find yourself using it in on everything.  Plan on about 45 minutes to prep and cook this meal.

4 packets

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Ingredients:

Preparation:

Defrost the shrimp under cold water (if using frozen), peel and devein leaving the tails on.  Cut the sausage into 1/4″ slices.  Halve the potatoes and microwave them in a little water for 4 minutes to give them a head start.

Lay out 4 sheets of foil, 15″ long.  Divide the ingredients evenly on the 4 sheets.  Be sure to place the shrimp on top so they don’t burn.  Drizzle with olive oil (1-2 tbsp. per packet) and sprinkle with Old Bay.

To make the packets, bring the long sides of the foil together and fold over twice to seal.  Fold over the ends.  You can prepare in advance up to this point and refrigerate.

When you are ready, heat the grill on medium low, cover and cook for 15 minutes.

Use tongs or a large spatula to lift the packets onto plates and open carefully so the steam doesn’t burn your fingers!

This is a must try dish for summer!  Having a cookout?  Foil packets mean no pans to wash and easy cleanup!

Notes ♪ ♫  Always check ingredients on prepared foods such as the Andouille sausage in this recipe for hidden gluten.

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Crock-Pot Rotisserie Chicken

Deliciously seasoned, falling off the bone tender chicken, just like the Rotisserie Chicken you buy at the market made right in your own kitchen!  This unbelievably simple recipe will give you the same moist flavorful chicken that everyone loves.  I used a 6-quart Crock-Pot to make this meal.  I had a family pack of 8 chicken leg quarters and not only was it very economical, but I also ended up with 2 cups of chicken stock that I have frozen for making soup next month.  There are only 4 basic steps to the recipe.  Make the rub, prep the vegetables, cook in the crock-pot for 8 hours, then finish in the oven.  It doesn’t get any easier than this and you can plan it around your workday.  Wouldn’t you like to come home to this?

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Ingredients:

  • 6 tsp. sea salt
  • 2 tsp. paprika
  • 2 tsp. onion powder
  • 2 tsp. garlic powder
  • 1 tsp. thyme
  • 1 tsp. Italian seasoning
  • 1 tsp. ground pepper
  • 1/2 tsp. ground fennel
  • 1/2 tsp. ground coriander
  • 1/2 tsp. dehydrated bell pepper
  • 8 chicken leg quarters
  • 1 large, sweet onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • cooking spray

Preparation:

Rinse the chicken, trim any excess skin and pat dry.  Whisk together the first 10 ingredients to make the rub and liberally coat both sides of the chicken.  Leave a little aside for finishing.

Mist the crock-pot with cooking spray.  Chop the onion, carrot and celery and place it in the bottom.  Do not add liquid, the vegetables should hold the chicken up above any liquid that forms during cooking.

Arrange the seasoned chicken on top of the vegetables.  I was able to fit all 8 leg quarters in my 6-quart crock-pot.

Cover and cook on high for 2 hours, then reduce heat to low for 6 more hours.  It can go a little longer if you are running late.  About halfway through, rotate the chicken in the crock-pot.  Remove the chicken and spoon out some of the excess liquid.  Then place the pieces that were on top in first, and the rest on top.  If you like, you can strain the liquid and reserve it for soup stock as I did.  After 8 hours preheat the oven to 350º.  Arrange the chicken in a single layer on a baking sheet, sprinkle with more seasoning and finish in the oven for 30 minutes.

That last 30 minutes in the oven is the magic!  The most tender, juicy chicken you will ever have at home.  Gluten free!

Notes ♪♫ Most single ingredient seasonings are gluten free, but always check your ingredient labels, especially for seasoning blends!

 

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Grilled Beef Kabobs

Here is an easy weeknight favorite to cook on the grill or stovetop, tender marinated beef tips skewered with veggies.  With a delicious marinade that you will want to make over and over again.  Serve with rice or a gluten free pasta salad for the perfect summer meal.

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Ingredients:

  • 1/2 cup gluten free steak marinade
  • 1/2 lb. sirloin tips, cut into cubes
  • 1 small red onion, cut into chunks and separated
  • 8 Baby Bella (cremini) mushrooms, cut in half
  • 1/2 red bell pepper, cut into squares
  • 1 small zucchini, cut into 3/4″ rounds

Preparation:

Combine the marinade ingredients in a nonreactive bowl and whisk together.  Reserve about 1 tbsp. for finishing.

Cube the steak tips and toss with the marinade.  Cover and let it sit at room temperature while you prepare the veggies.

Try to chop the vegetables to about the same size so that they cook evenly.  I did enough for 4 skewers.

The mushrooms and zucchini can be sliced thicker, so they don’t overcook.  I did the onions and peppers in single layers.

Thread the meat and veggies onto skewers and brush with any marinade remaining in the bowl.  If using wooden skewers, you should soak them in water for about an hour before using.  Now onto the grill!

Mist the grates with cooking spray or rub with oil before adding the kabobs.  Spread them out with plenty of space in between for even cooking.  Carefully brush on the reserved 1 tbsp. marinade, watch for flareups.  Turn the heat down to medium low and grill for 8 minutes total, turning every 2 minutes.  If cooking stovetop it will take about 15 minutes.

Perfect!  Nice grill marks but still juicy and flavorful.  And no gluten!  I hope you will give the marinade a try, it’s so easy and delicious.

Notes ♪♫ No grill?  No problem!  When a grill isn’t available you can cook kabobs on the stovetop.  Use a griddle, grill pan or flat skillet.  Just watch those wooden skewers, soak them in water for an hour prior to cooking so the ends don’t catch fire!

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BBQ Chicken Drumsticks

I love unique kitchen gadgets like this one.  It holds up to 17 chicken drumsticks at one time!  I wasn’t even thinking about gluten when I bought it, but it does have the advantage of holding the drumsticks upright so that they never touch the grill surface.  The chicken is coated with a dry rub and suspended vertically in the drumstick holder.  For this “off heat” method of grilling, we light only one side of the grill, and the drumsticks are cooked on the opposite side.  Since they are upright, the drumsticks do not need to be turned.  With only 3 ingredients, this recipe is easy to prepare and the chicken comes out moist and delicious every time.  I made 8 drumsticks but you can double the recipe for a larger family.

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Ingredients:

  • 8 chicken drumsticks
  • 3 tbsp. brown sugar
  • 3 tbsp. gluten free BBQ rub

Preparation:

Whisk together the brown sugar and BBQ seasoning.  Rub the chicken all over with the seasoning mixture and place in the drumstick holder.

Light one side of the grill, and remove the grate from the opposite side.  Place the chicken on the side opposite the flame.  Cover and grill for 1 hour.

Toward the end of the cook time, I grilled a little zucchini to go with dinner.

Just a few minutes to give the zucchini some grill marks.  It’s that easy.

Dinner is ready.  A side of rice and you have an easy summer meal.

Notes ♪♫  As always, check your ingredients for hidden gluten.  I used Creole seasoning combined with brown sugar in this recipe.

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Gluten Free Garganelli Pasta

Garganelli are large, tube shaped pasta, formed by rolling squares of dough around a wooden dowel, using a gnocchi board to create the ribbed surface.  It’s a labor of love, that will reward you with the fresh pasta you have been craving, sans gluten.

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4 Servings

Pasta Ingredients:

Preparation:

Combine all of the pasta ingredients in the bowl of a stand mixer with the paddle attachment.

Mix on low speed until a dough forms and pulls away from the sides of the bowl.  You should easily be able to remove the dough from the paddle and press it into a ball.

Wrap the dough in plastic wrap and let it sit for 15 minutes on the counter, allowing it to hydrate.

Divide the dough into 4 pieces.  Work with one section at a time, keeping the rest covered so it doesn’t dry out.  Press the dough into a flat disc, and use a pasta roller to roll the dough out into thin sheets.  I used my Kitchenaid® pasta roller attachment.  Starting with the widest setting, I passed the dough through the roller a few times then gradually decreased the thickness to the 2nd, 3rd and 4th setting.  Lay the sheets of pasta on wax paper that has been lightly dusted with flour.  As you can see, the gluten free dough is very delicate.  You won’t be able to roll it as thin as a wheat dough without tearing.  Fortunately, this pasta shape is very forgiving.

Use a pizza cutter or knife to cut the sheets of pasta into 2″ squares.  Eyeball it, and don’t worry about the edges being uneven.  I’ll show you how to hide them!

Flour a gnocchi board and wooden dowel.  Now, start rolling the squares diagonally around the dowel.  Start rolling from the ragged edge, so that it is tucked inside.

When you get to the end, press to seal.  See how the perfect, pointy edge is on the outside.

Slide the pasta onto a baking sheet that has been lined with wax paper and dusted with rice flour.  When it’s time to cook, you can easily pick up the wax paper and slide the pasta into the pot.

Aren’t they beautiful?  Using a dowel (get them at any craft store) ensures that the shaped tubes are roughly the same size, even though my squares were quite uneven.  Jagged edges are tucked inside and we have crisp ridges on the outside to soak up a sauce.  Cook fresh pasta for 3 minutes in a large pot of salted water, be sure water is at a rolling boil before you add the pasta, and put the cover back on so the water returns to temperature.

When they begin floating to the top, they are done.  See how the Garganelli keep their shape when cooked?  Still, treat them gently.  Use a spider strainer to remove the pasta to a skillet and toss with your favorite sauce.

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