Category: Gluten Free Dinner Ideas

Ginger Bok Choy Egg Drop Soup

This Asian inspired soup is just the thing for a light dinner or first course.  If you love Egg Drop Soup, you will love this adaptation that combines the best of Egg Drop and Ginger Bok Choy.  Only a few ingredients are needed, and since it does not require all day simmering you can throw it together after work.  Stir in a beaten egg and rice noodles just before serving and it’s ready to eat!

This was quite a bit different than my usual soups, but the recipe is a keeper!  So good for those chilly nights, or when you’re feeling under the weather.

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4 servings

Ingredients:

Preparation:

Heat 1 tsp. sesame oil and 1 tsp. olive oil in a soup pot or Dutch oven.  Mince the garlic and ginger (I used an electric chopper) and add to the pot.  Cook for 30 seconds then add the sliced mushrooms.

Stir until the mushrooms release their liquid, then add the bone broth, 2 tsp. of tamari and 1 tsp. sesame oil (or more, to taste).  Season with salt and pepper and bring to a simmer for 15 minutes.

Trim away the tough, lower part of the Bok choy, then rinse and halve the leaves.  Stir them into the soup to wilt and lower the heat to keep warm.

Cook the rice noodles in a separate pan according to package directions.  Just prior to serving, drizzle the beaten egg into the soup and swirl it around with a whisk.  Add the cooked rice noodles.

Ladle into bowls and serve with Chow Mein noodles for texture (optional), or a simple garnish of green onions if you want to keep it simple.

Notes ♪♫ I love these extra wide rice noodles from A Taste of Thai.  I was able to find them locally, but if not available in your area you can get them here at Amazon.  I use Coconut Aminos in my Asian recipes, but if you are not limiting salt, try Gluten Free Tamari.

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Gluten Free Gnocchi with Sausage

Homemade Gnocchi are my favorite pasta to prepare on a Sunday afternoon.  There is something soothing about rolling these dumplings one by one.  The joy only continues when it is time to eat!

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My long-time readers know that I am a huge fan of Better Batter.  You have all heard me sing the praises of their Artisan Flour Blend, for making yeasted bread and pizza.  But did you know, it also makes the most wonderful pasta?  Yes, this beautiful tray of gnocchi was made with the flour that I call my little miracle in a bag!

When you shop Better Batter and use my code MGFC30 at checkout, you will receive 30% off any non-sale item!

Paired with a simple sauce we had a wonderful Sunday dinner for two.

Ingredients:

  • 120g. Better Batter Artisan Flour Blend
  • 1/2 tsp. salt
  • 1 large egg
  • 2 tbsp. egg whites
  • 1-1/2 tsp. olive oil
  • 2 tbsp. water
  • ——————————-
  • 2 Italian sausage links, sliced into coins
  • 1/2 cup sweet onion, diced
  • 2 garlic cloves, minced
  • 1 can (14.5 oz.) tomato sauce
  • 1/2 tsp. oregano
  • 1 tsp. basil
  • 1 tbsp. olive oil

Preparation:

  1. Combine the first 6 ingredients in the bowl of a stand mixer (flour through water).  Beat with the paddle attachment to form a soft dough.
  2. Bring the dough into a ball, and cover with plastic wrap.  Rest at room temperature 20 minutes.
  3. Line a baking sheet with wax paper and dust with gluten free flour.  Place the dough ball on a floured cutting board and divide into 4 pieces.
  4. Working with 1 section at a time, roll the dough into a long rope, 1/2″ thick.  Cut the rope into 3/4″ pieces and roll each piece over a floured gnocchi board or fork.
  5. Place the formed gnocchi on the baking sheet and refrigerate until ready to cook.

For the sauce, add olive oil to a stock pot or deep skillet and begin cooking the onions, until translucent.  Add the sausage coins and brown on both sides.  Next add the garlic and stir for 30 seconds.  Add the tomato sauce, basil and oregano.  Simmer 30 minutes.

Bring a pot of salted water to a rolling boil.  Add the gnocchi and cook for 3 minutes.  Fresh pasta cooks quickly, don’t overcook!

Drain the pasta and add to the sauce, tossing well to incorporate.

Serve with grated cheese.

Notes ♪♫ Love gnocchi?  There are so many ways to make it!  Check out this Gluten Free Gnocchi with Chicken and Roasted Cauliflower.  Or how about Potato Gnocchi with Cassava Flour?  Or, if you love sweet potato, check out this Sweet Potato Gnocchi made with white and sweet potato!

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Gluten Free Baked Stuffed Shrimp

This 5-star entrée has all the makings of a romantic dinner for two.  Dine like a king and queen with this old restaurant favorite made right in your own kitchen, minus the gluten!  The addition of crab meat to the butter and cracker crumb stuffing makes it really special!

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Dinner for two

Ingredients:

Preparation:

Preheat the oven to 400º.  Mist a baking dish with cooking spray.  Melt butter in a small saucepan and set aside.

Combine the crab meat, garlic powder, Old Bay, and cracker crumbs with 2 tbsp. of butter in a small bowl.

Rinse the shrimp under cold water and remove the shells.  Drain and pat dry.

Lay each shrimp on its side, and run a paring knife along the backside, be careful not to cut all the way through.  Open the shrimp and lay on a clean plate or cutting board.

Remove the dark vein running down the center of the shrimp.

Mound the crab stuffing onto each shrimp.

Arrange the shrimp in the baking dish and drizzle the remaining 2 tbsp. butter over the top.  Sprinkle with more Old Bay seasoning, bake for 15 minutes and serve.

This is a filling entrée!  Three shrimp each with a side salad and rice would make a wonderful meal.  Make it tonight for your special someone!

Notes ♪♫ For a hearty dinner size portion, choose colossal shrimp (8-12 count).  I always look for sales in the frozen section and stock up when I can.  Thaw in the refrigerator and rinse under cold water to remove the shells.

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Gluten Free Zucchini and Prosciutto Quiche

Making a gluten free quiche has been on my recipe bucket list for a long time.  This week I finally did it!  The filling is a savory blend of zucchini, prosciutto, mushrooms and Gruyere cheese.  I still can’t believe how tasty it was.

Of course, the foundation of a good quiche is the pie crust.  If you missed my earlier post on how to make an easy, gluten free pie crust you can check it out here.

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Ingredients:

Preparation:

Preheat the oven to 350º.

Roll your pie dough into a circle, using your pie dish as a guide.  You want the dough to fit into the pie dish with a little extra to fold under and crimp.

Carefully lift the dough and place in your pie dish.

Trim the excess (can be used to patch any cracks or holes), fold the edges under and crimp.

Because the filling is made with heavy, wet ingredients, you will need to blind bake (pre-bake) the crust for 10 minutes to keep it from getting soggy.  Be sure to weigh down the crust down to keep the bottom from puffing up.  You can cover the crust with parchment and use beans or pie weights.  Or you can try this gadget, it works like a charm and it’s so easy to remove and clean!

While the crust is baking prepare the filling.  Cut the zucchini and mushrooms into thin slices and chop the whites of the scallions into 1/4″ pieces.  Grate the cheese and tear the prosciutto into small pieces.

Heat 1 tbsp. olive oil in a nonstick skillet, add all of the veggies and sprinkle with seasoning.

Cook the veggies until they have released their liquid and reduced to about 1 cup.  Transfer to a colander to cool and drain.

Take the partially cooked pie crust out of the oven after 10 minutes and remove the pie weight.

To finish the filling, beat the eggs and milk.  Stir in the drained veggies, 3/4 cup of cheese and the prosciutto.  Add about 8 grinds of fresh ground pepper.

Pour the filling into the prepared crust and top with the remaining 1/4 cup of cheese.

Place the quiche on the center rack of your oven.  I put a cookie sheet underneath, to keep the bottom from getting over cooked.  Bake for 45-50 minutes, until the top is set, and edges of the crust are well browned.

Let it rest for 15 minutes before slicing.

Notes ♪♫ We had this quiche for dinner, and reheated leftovers for lunch the next day.  Like any pie, the number of servings will depend on your appetite, somewhere between 4-8 wedges.  It was delicious and would be an amazing addition to your brunch menu!

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Gluten Free Chicken Adobo

Chicken Adobo is a traditional Philippine dish made with pantry staples.  Vinegar, soy sauce, garlic, peppercorns, and bay leaves are used to create a marinade.  The chicken is marinated, then simmered in the same marinade on the stove top until the meat is cooked through.

Is Chicken Adobo gluten free?

The only gluten containing ingredient in a traditional Adobo marinade is the soy sauce.  By replacing it with either Tamari or Coconut Aminos, the dish is completely gluten free.

4 Servings (can be doubled)

Ingredients:

  • 3 tbsp. red wine vinegar
  • 2 tbsp. coconut aminos
  • 3 garlic cloves, crushed and skins removed
  • 1/2 tsp. whole black peppercorns
  • 2 bay leaves
  • 1 tbsp. olive oil
  • 4 pcs. chicken legs or thighs (about 1 lb.)
  • 1/2 cup water
  • 1 tsp. brown sugar

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Preparation:

Whisk together the first 6 ingredients, vinegar through bay leaves.  Add the chicken, cover and marinate 1 hour at room temperature, turning every 15 minutes.

Add olive oil to a deep skillet or Sauteuse pan over medium heat.  Brown the chicken on all sides.

Stir in the water and reserved marinade.  Cover and simmer on lowest heat, 60-90 minutes depending on size, turning every 20 minutes.  When done, the chicken should easily pull away from the bone.

Take the lid off during the last 10 minutes of cooking to thicken the sauce.  Serve with rice.

Notes ♪♫ There are so many variations of this classic dish.  I used red wine vinegar, but many recipes say to use white vinegar.  It’s just a matter of taste.  I used Coconut Aminos, because it is much lower in sodium than Tamari.  If you are not limiting salt, then gluten free Tamari is a great substitute for soy sauce in gluten free recipes.

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Gluten Free French Meat Pie

Over 20 years ago I clipped a recipe for French Meat Pie (Tourtière) from the local newspaper and have made it many times using a ready-made pie crust (remember those days?).  Everyone loved it!  Years went by, and like many of my old recipes, this one went by the wayside along with gluten.

I’ve had a yearning for this old favorite, and so I added it to my culinary bucket list.  Here’s what I love about this recipe…

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The filling.

The most time-consuming part of this recipe is peeling and shredding the potatoes then pressing out the excess liquid.  I took a shortcut and used frozen shredded hash browns; I always have them on hand in my freezer pantry.

The pie crust.

This beauty of a pie crust was made with my favorite little miracle in a bag, Better Batter Original Gluten Free Flour.  If you have not tried this flour, seriously go and get yourself a bag, and be sure to use my code MGFC30 at checkout for 30% off your non-sale item!  Get the crust recipe here.

Ingredients:

  • 2 Gluten Free Pie Crusts
  • 12 oz. lean ground beef
  • 12 oz. ground pork
  • 3 cups (9 oz.) frozen shredded hash browns, defrosted
  • 1 cup onion, cut into 1/4″ dice
  • 1 tbsp. minced garlic
  • 1 tbsp. olive oil
  • 1/2 tsp. mustard powder
  • 1/4 tsp. thyme
  • 1/4 tsp. sage
  • 1/8 tsp. ground cloves
  • 1/8 tsp. ground allspice
  • 1/8 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/4 tsp. ground pepper (about 6 grinds)
  • 2 tbsp. water
  • 1 egg, beaten
  • 1 tsp. milk

Preparation:

Roll out the pie crusts between 2 sheets of waxed paper.

Place one crust in the pie dish.  Trim away the excess and use it to patch any holes or tears in the dough (it happens!).  Cover with plastic wrap and refrigerate.  Place the other crust, with waxed paper on a baking sheet and refrigerate while you make the filling.

Heat olive oil in a deep heavy skillet over medium low.  Add the onion and cook several minutes until translucent.  Stir in the garlic and cook 30 seconds more.

Next add the ground beef and pork to the skillet and sprinkle with seasonings.  Break up the meat with a spatula and stir frequently until all of the meat is browned.

Stir in the hash browns with 2 tbsp. water and continue cooking on low 2-3 minutes longer.  Turn off the heat and let it cool 20-30 minutes.

Preheat the oven to 375º.  Remove pie crusts from the refrigerator.  Fill the bottom crust with the meat mixture, distributing it evenly.

Top with the remaining pie crust, trim the edges and crimp.  It doesn’t have to be fancy (I’m definitely going to work on my crimping skills though)!

Use a sharp knife to cut slits in the top crust to vent steam.  Whisk the egg and milk, and brush over the top crust.

Place the pie dish on a baking sheet (in case anything spills) and bake 20 minutes on the lower rack of your oven.  After 20 minutes, move it to the middle rack and continue cooking 15 minutes longer.

Remove from the oven and let it rest 5 minutes, that is if you can wait!

This was SO good, just like the one I remember from years ago!  I promise your whole family will love it, and no one will know it’s gluten free!

Notes ♪♫ Convenience foods are great as long as you check the ingredients.  I used Ore-Ida frozen hash browns in this recipe, and they are labeled gluten free.

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Gluten Free Veal Stew with Peas (Spezzatino con Piselli)

This Italian classic is comfort on a plate!  A rich tender veal stew, slowly braised with mushrooms and peas in a light wine sauce.  It pairs beautifully with rice or pasta.

While veal can be quite expensive, veal stew meat is an economical cut that when cooked slowly over low heat becomes melt in your mouth tender.  No wonder this “peasant food” dish is so popular.

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I used a 4-quart nonstick sauté pan for this one dish meal.  It was a gift (thank you Santa), but you can get one here!

4 Servings

Ingredients:

  • 3/4 lb. veal stew meat
  • 1/4 cup superfine rice flour
  • salt to taste
  • 4 tbsp. olive oil
  • 1 shallot, minced
  • 1/4 cup white wine (not cooking wine)
  • 1-1/2 cups gluten free broth (chicken or vegetable)
  • 2 tbsp. tomato paste
  • 1 cup sliced mushrooms
  • 1 cup frozen peas

Preparation:

Season the meat and coat with flour.  You can use any gluten free flour, but for browning meat I like superfine white rice flour, (the finer grind assures your dish won’t taste gritty).  Save your expensive gluten free blends for baking.

Heat olive oil in a large nonstick sauté pan and begin cooking the shallots.  Add the meat, leaving space in between.  Brown the meat about 5 minutes per side.

Add 1/4 cup of wine to the pan.  When it has almost evaporated stir in 1-1/2 cups of broth and 2 tbsp. tomato paste.  Cover and simmer on low for 90 minutes.

During the last 20 minutes of cooking add the sliced mushrooms, cover and continue simmering.

During the last 10 minutes of cooking add the peas, and finish cooking uncovered to thicken.

How to serve

This stew is great served over rice, pasta or polenta.  Here’s mine served over white rice.

Notes ♪♫ Like many of my recipes, this classic Italian dish required only one ingredient change to make it gluten free.  You don’t have to reinvent the wheel to follow a gluten free diet and still enjoy healthy, delicious food.

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Gluten Free Chicken Orzo Casserole

Look at the beautiful colors in this casserole!  Would you believe it’s gluten free?  It absolutely is!  I love that we can enjoy popular orzo dishes like this one, made with gluten free Orzo pasta from DeLallo.

But what I especially love about this recipe is that it uses healthy fresh ingredients, like boneless, skinless chicken thighs, peeled and seeded butternut squash, and bagged baby spinach.  The prep work is a snap!

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Ingredients:

  • 2 cups butternut squash, cut into small cubes
  • 1 lb. boneless skinless chicken thighs, about 5
  • 1 cup uncooked gluten free Orzo pasta, (I used DeLallo)
  • 3 cloves garlic, minced
  • pinch of red pepper flakes
  • 5 oz. bag baby spinach
  • 1/2 cup white wine, divided use
  • 2 cups gluten free chicken broth, divided use
  • 2 tbsp. heavy cream
  • olive oil
  • Italian seasoning (I like this one)
  • paprika
  • salt and pepper, to taste
  • cooking spray
  • fresh Italian parsley for garnish

Preparation:

Cut the butternut squash into small cubes.  Toss with olive oil, salt, pepper and Italian seasoning.  Line a baking sheet with foil and mist with cooking spray.  Spread the squash cubes in an even layer, bake at 425º for 20 minutes, then set aside to cool.

Season the chicken thighs with salt, pepper, Italian seasoning and paprika.

Heat a nonstick skillet with olive oil and add the chicken.  Cook 7 minutes per side, turning once.  Toward the end of cooking add 1/4 cup white wine to the pan and cook several minutes more until mostly evaporated.

Transfer the chicken to a plate and wipe the skillet clean.  Set up a pot of salted water for the gluten free orzo and cook according to package directions.

In the skillet, add 1 tbsp. of olive oil, the minced garlic and pinch of red pepper flakes.  Cook just until fragrant (30 seconds) then add 1/4 cup of white wine.  Add the baby spinach and simmer until wilted.  (It looks like a lot of spinach, but don’t be afraid to add it all, it will cook down to nothing!)

Add the roasted butternut squash back to the pan.

When cooked, drain and rinse the orzo under warm water to remove some of the starch.  Use a fork to break up the orzo if it seems to be sticking together.  Gradually add it to the skillet with the spinach mixture.  Add a pinch of salt, or to taste.

Stir in 1 cup gluten free chicken broth and 2 tbsp. heavy cream.

Simmer several minutes to reduce the liquid slightly, then transfer the mixture to a casserole dish that has been coated with cooking spray.  Arrange the chicken thighs in the casserole, cover with foil and bake 20 minutes at 350º.

Remove from the oven and garnish with fresh Italian parsley.

Notes ♪♫ Some recipes add the uncooked orzo pasta right into a casserole, but for gluten free pasta I always recommend cooking it separately.  Since some gluten free pasta can be quite gummy, you are able to rinse off some of the starch before adding to your dish.

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Lamb Chops

Isn’t it funny how food can bring back a memory?  I hadn’t had lamb chops since I was a little girl, 60+ years ago!  At a very young age though, I remember my grandmother would often make me a single lamb chop for lunch.  It was the perfect size for a picky kid’s appetite!

Today, lamb can be a bit of a splurge, but I will usually buy it when there’s a sale.

When my herb garden is in season, I use just a bit of fresh herbs and seasonings to bring out the natural flavor of these lamb chops.  You can use dried herbs during the winter months.

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Ingredients:

  • 6 Lamb Chops
  • 2 tbsp. olive oil
  • 1 garlic clove, crushed
  • fresh rosemary
  • fresh thyme
  • salt and pepper
  • 1/4 cup white wine
  • 1 tbsp. butter
  • fresh parsley, for garnish

Preparation:

Pat the pork chops dry and season with salt and pepper.

Heat olive oil in a large nonstick skillet with the fresh thyme and rosemary.

The chops will have fat on one side.  Stand the lamb chops on their side in the pan, with the fat side down and cook 5 minutes to render the fat.

Then lay the chops down, cover and cook 7 minutes on one side.

Turn the chops, cover and cook for 7 minutes longer.  During the last 2 minutes of cooking, uncover and add the wine and butter.

Check with a thermometer that the internal temperature reaches 145º for medium.

Place the chops on a serving dish and drizzle with pan juices.  Finish with fresh parsley.

Notes ♪♫ If you love lamb, check out my Braised Lamb Shanks.  A different cut that lends itself to a slow cooked dinner.

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Gluten Free Pappardelle with Mushroom Cream Sauce and Veal Meatballs

This plate full of happiness features beautiful ribbons of homemade pappardelle pasta prepared with a tomato mushroom cream sauce.  Tiny veal meatballs complete the dish.

Completely gluten free, I used my favorite, Better Batter Original All Purpose Blend to make the pasta noodles and they were just perfect!  I used my KitchenAid® to roll out the pasta dough and that definitely made the job easier.  You can do it with a rolling pin if you have patience!

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Dinner for 2

Ingredients:

For the pappardelle

For the Veal Meatballs

  • 1/2 lb. ground veal
  • 1 egg, beaten
  • 1 tsp. minced garlic
  • 2 tbsp. minced shallots
  • 1 tsp. fresh parsley
  • salt and pepper to taste
  • 2 tbsp. gluten free seasoned breadcrumbs
  • 2 tbsp. potato flakes
  • cooking spray

For the Sauce

  • 1 tbsp. olive oil
  • 1/8 tsp. red pepper flakes
  • 3 oz. shitake mushrooms, sliced
  • 5 oz. baby bella mushrooms, sliced
  • 2 tbsp. minced shallots
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/8 tsp. garlic powder
  • 1/8 tsp. onion powder
  • 1/8 tsp. paprika
  • 2 tsp. garlic, minced
  • 1 tbsp. fresh Italian parsley, chopped
  • 1/4 cup white wine
  • 2 tbsp. heavy cream
  • 2/3 cup tomato sauce
  • 2 tsp. butter
  • 2 tbsp. grated parmesan

Preparation:

To make the pappardelle, combine 70g. flour with remaining ingredients in the bowl of a stand mixer and beat with the paddle attachment for 5 minutes to form a soft dough.

Bring the dough together and sprinkle with more flour, then wrap in plastic wrap.  Let the dough rest for 15 minutes.

Divide the dough into 4 sections and work with one piece at a time.  Begin feeding it through the pasta roller, starting with the thickest setting.  Pass it through several times, then begin increasing the roller setting each time until you have a sheet that is thin without tearing the dough.  For pappardelle, this would be setting 3 or 4 on a KitchenAid pasta roller attachment.  Repeat with each section and lay the sheets on floured wax paper.

Note: For a full tutorial on how to make pappardelle refer to this post!

When you have completed rolling the 4 sheets, cut them into 3/4″ ribbons.   Hang them up to dry on a pasta drying rack.

To make the meatballs, combine all ingredients in a bowl and mix well with your hands.

Line a baking sheet with foil and mist with cooking spray.  Form 12 small meatballs and arrange on the baking sheet, leaving space in between.

Broil 4 minutes per side, 8 minutes total.  Remove from the oven and set aside.  Set up a pot of salted water for the pasta and bring to a rolling boil.

Now, to put it all together make the sauce.  In a large nonstick skillet over medium low heat, add the olive oil and red pepper flakes.  Add the mushrooms and shallots, season and stir frequently until they begin to release their liquid.

Add the garlic and parsley then add the white wine.

Allow the wine to reduce for 2 minutes then stir in heavy cream.

Finally add the tomato sauce and the veal meatballs with 2 tsp. butter.

Add the pasta to the boiling water and cook for 3 minutes.  You can add a ladle of the pasta water to the sauce if it appears dry.

Use tongs to carefully remove the pappardelle from the water and add to the sauce.  Add another pat of butter and stir in the parmesan cheese.

Carefully fold everything together until cheese is completely melted.

Transfer to a serving platter and garnish with Italian parsley.

Notes ♪♫ Gluten free dough can be so temperamental.  It does tend to stick and tear.  For best results keep the dough and the roller lightly dusted with flour as you work.  I was thrilled to get my pasta sheets to setting #4 on my KitchenAid®, this was an ideal thickness for the pappardelle noodles.  Try to get to at least the third setting, and don’t worry if you have a few tears and odd shaped noodles, they will still be delicious!

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