Category: Gluten Free Recipes

Harvest Pasta Sauce

This pasta sauce captures all the colors and flavors of the autumn harvest.  It’s thick and chunky, loaded with veggies!  Roasting the vegetables first is the secret to the amazing flavor.  Make it this weekend for your gluten free Italian Sunday Dinner!

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Ingredients:

  • 1/2 medium butternut squash
  • 1 large carrot
  • 1/2 large sweet onion, divided
  • 2 tbsp. olive oil
  • salt and pepper to taste
  • 2 cans (14.5 oz.) fire roasted diced tomatoes
  • 2 garlic cloves, minced
  • 1 tsp. dried basil
  • 1/2 tsp. dried oregano
  • 1/2 tsp. garlic granules
  • 1/2 tsp. onion granules
  • 1/2 tsp. fresh ground pepper
  • 1 can tomato sauce (14.5 oz.)
  • 1/4 cup pumpkin puree
  • 1 tbsp. brown sugar
  • fresh Italian parsley, optional for garnish

Preparation:

Peel and chop the vegetables into 1/2″ dice.  Spread the squash, carrots and half of the onions on a foil lined baking sheet.  Drizzle lightly with olive oil, and season with salt and pepper.  Roast for 30 minutes at 425º.

While the veggies are roasting, heat 2 tbsp. olive oil in a Dutch oven over medium low.  Add the remaining half of the onions and the garlic.  Stir for about 30 seconds or until fragrant, then add the diced tomatoes with their liquid.  Season with basil, oregano, garlic granules, onion granules and fresh ground pepper.  Simmer 15 minutes uncovered, to concentrate the sauce.

Next add the tomato sauce, roasted vegetables, pumpkin puree and 1 tbsp. brown sugar.  Stir well, cover and turn the heat down to low.

Cover and simmer 2 hours.  I used a simmer mat to keep the sauce on the lowest possible heat and prevent the bottom from burning.

Look at that hearty sauce!  The carrots, pumpkin and butternut squash give it so much natural sweetness.  Serve over your favorite gluten free pasta, with grated cheese and fresh parsley.

Friends, what a meal!  I would not hesitate to serve this to company, or even as a holiday first course.  Oh, and did I catch you eyeing that pasta?  It’s a special one, that I made just for pairing with this sauce.  Check out the recipe here!

Notes ♪♫  In addition to being gluten free we are also a low sodium household.  I used unsalted tomatoes in this sauce, as I do with most recipes to have better control over the salt content.

 

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Italian Skirt Steak Rolls

This is another bucket list recipe that I have had on the back burner.  It’s one of those dishes that is so easy to prepare but looks like you fussed for hours.  The little bundles of steak, prosciutto and cheese are amazing!

The Lazy Gastronome

 

Skirt Steak Rolls may remind you of another bundled meat dish, Bracciole.  But while Bracciole is simmered in tomato sauce for hours on low heat, these Skirt Steak Rolls are cooked very quickly over high heat.

Was it difficult to make this recipe gluten free?  NO, because the ingredients have always been gluten free! 

When starting the gluten free diet, you may be tempted to throw away all your old cookbooks- don’t!  There are so many recipes that you have eaten all your life that were always gluten free, or just need a change of one or two ingredients.  In time you will realize there are so many meals you can enjoy that are gluten free with no crazy ingredients to purchase!

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For this recipe I used an oven safe grill pan, to sear the steak rolls on the stove top and finish them in the oven.  One pan for easy cleanup!

Ingredients:

  • 1 lb. skirt steak
  • 3 garlic cloves, minced
  • 2 tbsp. fresh parsley, minced
  • 2 tbsp. olive oil
  • 3 oz. prosciutto
  • 2 oz. sliced provolone cheese cut into strips
  • ground pepper to taste

Preparation:

First gather your ingredients.  Mince the garlic and parsley and combine with 2 tbsp. olive oil.  Leave a few sprigs of parsley for garnish.

Lay the steak out on a cutting board covered with plastic wrap and trim away any white membrane or visible fat.

Cover the meat with another sheet of plastic wrap and pound to an even 1/4″ thickness.

Cut the steak into strips, 6-8″ long.

Spread the garlic mixture evenly over the steak.

Layer the steak with prosciutto slices and top with cheese.

Now roll each piece into a bundle and secure with toothpicks.  Refrigerate for 1 hour.

Preheat the oven to 350º and season the meat bundles with fresh ground pepper.  I don’t add salt, because the cheese and prosciutto have plenty of sodium.

Coat an oven safe grill pan with olive oil spray and heat to medium (you can also do this step on an outdoor grill).  Begin cooking the steak rolls in the hot pan, about 1 minute per side.

When you have some good color on the outside, transfer the pan into the oven to finish cooking.

Remove them when the internal temperature reaches 135º for medium (use a thermometer).  Tent with foil and rest 5 minutes before serving (temperature should reach 140º after resting 5 minutes).  The key to this recipe is not to overcook the meat.  A quick sear in a hot pan then finish it off in the oven, done.

Garnish with fresh parsley, and dinner is served.  I made a side of peas and a simple risotto.

Notes ♪♫  When choosing cold cuts, I look for gluten free brands like Boar’s Head or Primo Taglio.  When just a small amount of prosciutto is called for in a recipe like this one, it can be convenient (and safer) to purchase in a sealed 3 oz. package rather than having it sliced at the deli.

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Butternut Squash and Pear Soup

How many soup recipes can you prepare in under an hour?  Well here’s one that you will want to pin for the holidays!  It’s elegant enough for your Thanksgiving table and quick enough to prepare after work.  The butternut squash and pear combo is complemented by just the right amount of onion and garlic, the perfect balance of sweet and savory.  Celebrate the season with a comforting bowl of soup that is good for you!

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About 6 Servings 

Ingredients:

  • 32 oz. carton (4 cups) gluten free chicken broth
  • 1 tsp. olive oil
  • 1 tsp. butter
  • 1 cup onion, diced
  • 1/4 tsp. turmeric
  • 1 tbsp. grated fresh ginger (or 1/2 tsp. powdered)
  • 1 clove garlic
  • 1 tsp. sea salt
  • fresh ground pepper to taste (about 1/2 tsp.)
  • 1 medium butternut squash, peeled and cubed (about 4 cups)
  • 2 pears (I used Bosc), peeled and cubed
  • 1/2 tbsp. gluten free Worcestershire sauce
  • 1 tsp. sugar
  • 1/2 cup half & half (optional)

Preparation:

In a Dutch oven or 4-quart stock pot, sauté the onions and garlic in olive oil and butter.  Add the remaining ingredients through sugar, and simmer until the squash is soft.

Remove from heat and puree with a stick blender.  If you like, stir in a drizzle of half & half for a smooth, creamy finish.

That’s it!  Serve with a simple garnish of fresh herbs.  So pretty and festive.

Special thanks to my cousin Donna for this recipe that has become a holiday tradition ♥

Notes ♪♫ Most of the ingredients in this recipe are naturally gluten free.  I used Swanson brand chicken broth, and Lea and Perrins Worcestershire sauce.

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Air Fryer Turkey Cutlets with Sweet Potato Fries

Another win for the air fryer, I made these gluten free breaded turkey cutlets (schnitzel) for dinner, and they were so good!  I loved how crispy the breading came out in the air fryer.  Since deep fried food does not agree with me, the air fryer has been a great way to enjoy “fried” food without the tummy aches!

Thin sliced turkey breast cutlets make this recipe fast and easy to prepare.   They are commonly available where we live, but if you can’t find them chicken cutlets would work just as well.  I made sweet potato fries to go with the cutlets for an easy dinner that cooks in 30 minutes!

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4 Servings

Ingredients:

  • 1 large sweet potato
  • 2 tsp. canola oil
  • 1/2 tsp. maple seasoning
  • cooking spray

……………………………………………………………..

  • 1 lb. turkey breast cutlet sliced thin (4 cutlets, 1/4 lb. each)
  • 1/4 cup white rice flour
  • 1 egg, beaten with 1 tbsp. water
  • 1/2 cup gluten free breadcrumbs
  • seasoned salt, to taste
  • cooking spray

Preparation:

Peel the sweet potato and cut into uniform size pieces, about 4″ x 1/2″.  Toss with canola or other neutral oil and season to taste.

Spray 2 trays with cooking spray and divide the potatoes between them.  Start them in a 400º air fryer on the top 2 racks.  They will need to cook 25-30 minutes, and the turkey cutlets will be added during the last 15 minutes of cook time.

While the potatoes cook, prep the turkey.  Set up 3 breading trays with the rice flour, beaten egg and gluten free breadcrumbs.  Season each tray.

Work with one cutlet at a time.  Dredge in the flour then dip in the egg, shaking off the excess.

Finally coat with breadcrumbs.  Spray a rack with cooking spray and arrange the breaded cutlets in a single layer.

When the potatoes have 15 minutes left to cook, spray the cutlets with cooking spray and place them on the top shelf of the air fryer.  Move the potatoes to the bottom 2 shelves, use tongs to give them a toss.

After 8 minutes turn the cutlets over and spray the tops with cooking spray.

Finish cooking 7 minutes longer, and everything should be done at the same time.

Dinner was delicious!  The sweet potato fries took a little longer than russet potato, but they were perfectly done at 400º for 30 minutes.

The cutlets are best eaten crispy hot out of the air fryer.  Leftovers can be reheated in the air fryer or enjoyed cold.  They make great sandwiches!

Notes ♪♫ I have a shelf style air fryer and was able to fit both the turkey and the fries onto 3 shelves.  If you have a basket style fryer you may have to cook them separately.

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Gluten Free Italian Wine Biscuits

This recipe is about a memory.  Of my long-ago childhood home, when my younger self would arrive home from school to find that my mother had been baking.  Of the aroma that filled the kitchen, the table covered with racks holding dozens and dozens of these fragrant Italian treats just out of the oven.  We would devour them still warm, when they had the consistency of a soft cookie.  Later, when fully cooled they would firm up to a crisp exterior perfect for dunking in coffee!

Why do I remember this particular recipe so fondly?  Like most women of her generation my mother embraced convenience foods, and her cookies and cakes were usually made from a boxed mix.  Not these Wine Biscuits though, they were always made from scratch!

It’s a popular recipe and an easy one too!  Every Italian has their own little variation, but the basic ingredients include a cup of sugar, a cup of oil and a cup of wine.  My mother used eggs in hers.  I know that others do not, but I think the egg definitely helped with the consistency in this gluten free makeover.

It was a challenge to recreate the exact texture of these biscuits with a gluten free flour.  Although we call them biscuits, they are actually a shaped cookie.  The dough had to be workable enough to roll into thin ropes, to form the traditional twist and knot shapes.  A tall order for gluten free!

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The Flour

In keeping with the simplicity of my mother’s recipe, I did not want to make a 20-ingredient flour blend.  So, I used Better Batter Original All Purpose Flour and was very pleased with the taste and texture of the wine biscuits.  They got a big thumbs up from family and friends who sampled them!  Please note that other gluten free flour blends may work, but since every brand is different, you may not achieve the same results with another flour.

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

CLICK HERE to take advantage of this incredible opportunity to try the flour that I call my little miracle in a bag!

Yield: 2 dozen

My mother’s original recipe made 4 dozen wine biscuits and believe me, in those days they disappeared before having a chance to cool down!  I decided to cut the recipe in half, and it was just the right amount for a small get together.  You can double it for a larger group or holiday baking.

Ingredients:

Plus . . . . . . . . . . . .

  • additional flour for dusting and rolling
  • 1 beaten egg, for egg wash

Preparation:

In the bowl of a stand mixer, whisk together the egg, sugar, oil and wine.

In a separate bowl, whisk together the flour, baking powder and salt.  Gradually add the dry ingredients to wet and beat until a soft dough forms.

Lightly flour a cutting board, and scoop out one rounded tablespoon of dough at a time.  Roll each piece into a rope, about 1/2″ thick and 10″ long.  Keep the board and your fingers lightly floured while handling the dough.

You can shape the ropes into a knot or a twist.  My mother would simply form a round and pinch the ends together, that works too!  You should have enough for about 2 dozen.

Line 2 baking sheets with parchment and arrange the formed wine biscuits, leaving a few inches of space in between.  Refrigerate for 1 hour before baking.  Keeping them cold helps the biscuits retain their shape.

Preheat the oven to 325º.  Whisk together 1 egg with 1 tbsp. water and lightly brush the wine biscuits with the egg wash.

Bake for 22-25 minutes.  Cool in the pan 10 minutes then transfer to a rack.  Enjoy them warm or at room temperature.

Store airtight at room temperature 2-3 days.  I imagine they would freeze well but this batch did not last long enough to find out!

Notes ♪♫ My mother made these biscuits with my grandfather’s homemade red wine. 🍷 There was always a bottle in the refrigerator.  Even when the wine was past its prime, it was good for cooking, and this was how it usually got used up!  You can use any red wine that you enjoy drinking (i.e., not cooking wine!).

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Gluten Free Seafood Paella

Today I’m making Paella, the amazing Valencian rice dish infused with aromatic saffron.  There are several variations of Paella, that may include chicken, pork, or seafood.  It can also be made vegetarian, or a blend of the above.

This paella is all about the seafood.  I used shrimp and scallops from my freezer pantry and fresh mussels that I purchased the same day.  I did add a link of Andouille sausage, because I love the heat it brings to this recipe.

You don’t need a paella pan to make this dish.  A large, nonstick skillet with a cover works just as well.  You can find reasonably priced pans on Amazon (like THIS ONE) that will get the job done.  If you don’t have a universal lid, you will want to get a pan with a lid.

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Ingredients:

  • 1 tbsp. butter
  • 1 tbsp. olive oil
  • 1/4 cup minced shallots
  • 1 cup Arborio rice
  • 1/2 cup white wine
  • 2-1/2 cups gluten free chicken stock, room temperature
  • big pinch of saffron
  • 2 bay leaves
  • 1/4 tsp. thyme
  • 1/4 tsp. turmeric
  • ——————————————–
  • 2 garlic cloves, minced
  • 1/4 cup red bell pepper, sliced
  • 1/2 cup sweet onion, diced
  • 1/4 cup mushrooms, sliced
  • 1/4 cup frozen peas, defrosted
  • 1 link gluten free Andouille sausage, cut into thin coins
  • sprinkle of paprika
  • ——————————————–
  • 8 large raw shrimp, defrosted
  • 8 large sea scallops, defrosted
  • 1 lb. mussels, scrubbed and rinsed
  • fresh Italian parsley for garnish

Preparation:

Rinse the mussels thoroughly under cool water.  Discard any that are cracked or remain open after rinsing.  Defrost the shrimp and scallops.  Peel and devein the shrimp.

Heat the butter and olive oil in a large, nonstick skillet.  Stir in the shallots and cook gently for 1 minute.

Add the rice, stirring to coat with the oil and butter.  After 30 seconds add 1/2 cup of white wine.

Stir constantly, allowing the wine to evaporate.  When most of the liquid has been absorbed, begin adding the chicken broth 1/2 cup at a time.  With the first addition of broth, add the saffron, bay leaves, thyme and turmeric.

Continue adding the chicken broth 1/2 cup at a time.  Stir frequently, and when most of the liquid has been absorbed add the next 1/2 cup.

After 20 minutes the rice should be nearly done.  Add the garlic, Andouille sausage, and all of the veggies.  Sprinkle with paprika and cook for 5-10 minutes.

Don’t add broth after this point, as the veggies and seafood will release their own liquid.

Add the shrimp and scallops at the very end of the cook time, when the rice is done, and veggies are tender.

Stir together and cook for one minute, then add all of the mussels.  Cover and cook for 6 minutes or until the mussels open.

(Important: If any mussels do not open, discard them).

To serve, ladle the paella into wide bowls and garnish with parsley.

Notes ♪♫ Saffron is considered the most important spice in a traditional paella.  It gives the rice a beautiful golden color and distinctive flavor.  Although expensive, I always keep some on hand and use it sparingly in recipes like this one.  If you are looking for a more budget friendly alternative, try using turmeric instead of, or in addition to the saffron as I’ve done in this recipe.

 

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Gluten Free BBQ Beef Tips

Beef Tips are a year round favorite that can be served in so many ways.  I got 2 big family packs on sale earlier this summer and broke them down into 6 portions for the freezer.  Since then I have made Grilled Beef Kabobs, Asian Beef and Broccoli, and today I made the easiest BBQ Beef Tips.  This simple dish can be prepared stovetop or on the grill.

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Ingredients:

Preparation:

Combine the sirloin tips with 1 tbsp. olive oil and 1/2 tsp. Montreal steak seasoning.  Cover and marinate 45 minutes at room temperature.

Heat a stainless-steel skillet on medium, brush the pan with butter and the remaining tbsp. of olive oil.  Add the sirloin tips and cook for 6 minutes, turning once.

Don’t crowd the pan, cook in batches if needed.

To finish, add 2 tbsp. gluten free BBQ sauce and toss to coat.

Cook for 1-2 more minutes.

Transfer to a serving dish and garnish with chives.  Serve with more BBQ sauce for dipping.  BBQ Beef Tips can be served over rice or try my yummy Corn Cakes or BBQ Baked Beans!

Notes ♪♫ When I began my gluten free journey, I experimented with making my own BBQ sauce.  It is delicious, but very high in sugar.  So, when my husband was subsequently diagnosed with diabetes, I started looking for a gluten free BBQ sauce with less carbs.  Stubbs checks all my boxes, and they have several flavors to choose from.  They even have a reduced sugar option!  Check it out!

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Gluten Free Hoisin Chicken Thighs

Chicken thighs are an easy and economical main course.  They are a favorite for family dinners, as you can adjust the quantity to feed one, two or a crowd.  They make great leftovers too!  Chicken thighs are so versatile, and can be adapted to many cuisines, from this simple Chicken Thighs with Andouille Sausage, to my Tex-Mex Chicken Thighs.  In today’s recipe, I’m giving them a fun Asian twist with just a brush of Hoisin Sauce and a side of fried rice.

4 Servings

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Ingredients:

  • 4 chicken thighs
  • 1/2 tsp. garlic granules
  • 1/2 tsp. ginger powder
  • cooking spray
  • 4 tbsp. gluten free Hoisin sauce
  • toasted sesame seeds for garnish, optional
  • chopped fresh chives for garnish, optional
  • Fried Rice for serving (get the recipe here!)

Preparation:

If you haven’t made fried rice before, check out my easy, basic recipe here.  You can pair it with seafood, pork, poultry or jazz it up with bean sprouts or more veggies.

Rinse the chicken thighs and pat dry.  Trim excess fat and sprinkle the thighs with garlic and ginger powder.  Mist a cast iron braising pan or Dutch oven with cooking spray.  Arrange the thighs in the pan, cover and bake for 75 minutes at 350º.

Liberally brush the thighs with hoisin sauce and cook uncovered for an additional 15 minutes.

While the chicken was cooking, I made my fried rice.  You can get the basic recipe here.  I plated the chicken over the rice for a nice presentation.

For an extra garnish, you can sprinkle with toasted sesame seeds and scallions or chopped fresh chives.

For more recipes with fried rice, check out my Shrimp Fried Rice, Hoisin Pork Fried Rice, or Hibachi Chicken with Fried Rice!

Notes ♪♫ Hoisin sauce is a staple in Asian cooking.  Not all brands are gluten free, so be sure to check the label.  I used Sun Luck Hoisin Sauce in this recipe, available in the Asian aisle at your grocer or you can get it online.

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Veal Appetizer Meatballs

Tiny veal meatballs are the perfect party food, great for small plates or an appetizer before the main course.  Unlike their larger cousins, these tender little meatballs are just the right size to pop into your mouth!  You can make up a quick sauce for dipping, or use a good gluten free jar sauce (I won’t tell!).

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The Lazy Gastronome

Ingredients:

Sauce:

  • 1 can (28 oz.) tomato sauce
  • 1 tbsp. olive oil
  • 1 garlic clove, minced
  • 1/4 cup onion, diced
  • 1 tbsp. tomato paste
  • 1/2 tsp. each Italian seasoning, basil, oregano, marjoram, sugar

Meatballs:

Preparation:

First we’ll make an easy marinara sauce.  In a heavy covered skillet or Dutch Oven, cook the garlic and onion in a little olive oil.  When the onions are translucent, push them to the sides of the pan and add the tomato paste in the center.  Let it toast for a minute before stirring it into the onions.

Add the tomato sauce along with the Italian seasoning, basil, oregano, marjoram and sugar.  Stir well, then cover and simmer for 30 minutes.

Next we’ll make the meatballs.  Combine the beaten egg and Italian seasoning.  In another bowl combine the bread crumbs and potato flakes.

Add the veal into the egg mixture and work it in with your hands.

Sprinkle the breadcrumb mixture over the veal and use your hands to thoroughly combine.

Line a baking sheet with foil and mist with cooking spray.  Divide the veal into 12 portions and form small meatballs.  Arrange them on the baking sheet, leaving space in between.

Broil on high for 4-5 minutes per side, turning once.

After broiling, let the meatballs rest for 15 minutes at room temperature to set.  You can also make them a day ahead and refrigerate.

Before serving, add the meatballs to the sauce for 10-15 minutes to warm through.

Enjoy them as an appetizer with extra sauce for dipping.  Or, for a small plate idea, serve 3 little meatballs over 3 gluten free ravioli.

Notes ♪♫ I hope you enjoyed this post!  For more meatball recipes check out my traditional, dinner sized Italian meatballs and my Thanksgiving inspired Turkey meatballs.

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Garlicky Green Beans

Quite possibly my favorite vegetable, I have always loved green beans.  Maybe because my grandfather used to grow them in his garden years ago.  As a child, I remember seeing rows and rows of beans that he would harvest and can for the winter months.

Like most vegetables, this one is best when you buy fresh.  After a quick 3-minute steaming I’ll finish them in a simple garlic oil with red pepper flakes for a big pop of flavor!

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First, wash and trim the ends of the green beans.  You can cut them in half or leave them full length.  I set up a pot of boiling water with a steamer basket and steamed the green beans for 3 minutes.  Do it in batches so you don’t crowd them.

After three minutes, drain in a colander and shock them under cold water to stop the cooking.  This is how you get that vibrant green color!

Next, warm a tbsp. of olive oil in a stainless-steel skillet on the lowest heat.  Add one sliced garlic clove and let it mellow and flavor the oil for about 10 minutes.  Don’t let it burn.  Right before adding the green beans, throw in a pinch of red pepper flakes (more if you like the heat) and let them toast for 30 seconds.

Add the green beans and toss to coat.  You can remove the garlic or leave it in.  How long to cook depends on how you like your beans.  About 2 minutes for crisp tender, or more if you like them softer.  Add salt if you like.

That’s all there is to it, the perfect accompaniment to so many meals.

Notes ♪♫ After steaming the green beans for 3 minutes you can store them in the freezer.  You will preserve much of their fresh flavor, color and texture, and still have the convenience of frozen veggies!  Spread them out on a dish towel to dry before freezing, to remove as much moisture out as possible.  Divide them into meal sized portions and place in freezer safe bags.

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