Category: Gluten Free Recipes

Gluten Free Breaded Pork Chops

Pork chops are one of my go to meals during the week.  In this easy, schnitzel style recipe I slice the chops through the middle and pound them thin, for a very quick cook time plus more surface area for the crispy breading.  Only 1 tbsp. of olive oil needed, no deep frying!  It’s one of my tried and true recipes that I have modified just by using gluten free breadcrumbs.  Simple ingredients are kid friendly and adults will love it too!

Dinner for 2

Ingredients:

  • 2-3 boneless pork chops 3/4″ thick
  • 1/2 cup seasoned gluten free bread crumbs
  • 1/2 cup buttermilk (or use 1/2 cup milk + 1 tsp. lemon juice)
  • 1/2 tsp. gluten free Worcestershire sauce
  • 1/4 tsp. garlic powder
  • 1 tbsp. olive oil



Preparation:

Combine the buttermilk, Worcestershire and garlic powder in a measuring cup.  Lay the pork chops on a cutting board and carefully slice each chop through the middle.

Place each slice between 2 sheets of plastic wrap and pound to an even 1/4″ thickness.

Lay the pork chops in a zip top bag with the buttermilk mixture.  Be sure to seal the bag completely and lay it on a plate in case there are any spills.  Let the chops marinate for 1 hour in the refrigerator.

Heat a large non-stick skillet over medium low heat with 1 tbsp. olive oil.  Remove the chops from the marinade and dredge in the breadcrumbs.

Place the chops in a single layer and cook 2 minutes per side, turning once.

That’s it!  The chops are thin, so 2 minutes per side is all it takes!

Moist and juicy, on the table in minutes!

The whole family will love this dinner, even picky eaters!  Go ahead and double or triple the recipe, it’s a fast and easy to cook up several batches.  So the next time you’re wondering what to make for dinner, give this a try!

Notes: ♪♫ Aleia’s Gluten Free Italian Breadcrumbs are the best tasting gluten free breadcrumb!  After trying so many, I can honestly say that they are the closest in taste to real Italian breadcrumbs.  You will not believe they are gluten free!

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Favorite Mexican Grilled Chicken

Favorite Mexican Grilled Chicken

I haven’t been out to dinner much lately.  Sometimes it’s just easier to stay home, but there is a local Mexican restaurant that I’m especially missing.  Not dedicated gluten free but they always make sure that I have a safe basic meal of grilled chicken, rice and veggies.  It was a cinch to recreate this favorite dinner at home, especially during the summer months when squash is abundant, and cilantro is growing fresh in my herb garden.

Grilled chicken is a no brainer.  So, how do we give it that Mexican flavor profile?  To me the must-haves are Chipotle Chile, cumin, onion, oregano, cilantro and lime…  The entire meal echos these flavors.  Get my Mexican Spice Blend here.

2 Servings

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Ingredients:

  • 14 oz. boneless chicken breast
  • Zucchini and summer squash, diced
  • 1/4 cup sweet corn
  • 2 tbsp. shallots, minced
  • Olive oil
  • Mexican seasoning
  • Juice of 2 limes
  • Fresh cilantro, for garnish

Preparation:

Butterfly the chicken breast by slicing through the center horizontally, cutting almost to the other side and opening it up like a heart.  Place between 2 sheets of plastic wrap and pound to an even ½” thickness.

Brush the chicken with olive oil and season with Chipotle seasoning.  Let it stand at room temperature for 15 minutes, then heat a grill pan with olive oil on medium low and add the chicken.

Cook 5 minutes per side, or until the internal temperature reaches 165º.  Squeeze lime juice over the chicken and transfer to a serving dish.  Garnish with fresh cilantro and keep warm.

Add the zucchini, summer squash, corn and shallots to a hot skillet coated with olive oil, sprinkle with seasoning and a squeeze of lime juice.  Cook just a few minutes until crisp tender.

Serve with Cilantro Lime Rice, and Tomatillo Sauce (salsa verde) for dipping.

Thanks for visiting today and be sure and check all my Cinco de Mayo recipes!

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Rutabaga Oven Fries

Look at those fries!  Notice anything different about them?  Yes, they are baked in the oven and no, they are not potatoes!

These fries are made from Rutabaga, a delicious lower carb alternative to the potato.  Easy to prepare, this root vegetable is inexpensive and available year round.  With just a bit of sweetness it can stand in for potato in many recipes.  The fries are not quite as crispy as deep fried, but they are darned good!  Of course they are naturally gluten free!

My favorite way to use Rutabaga is as a topping for Shepherd’s Pie.  This is one of my most popular recipes, both online and at home!

The dilemma, I use only half of the rutabaga in my Shepherd’s Pie recipe, so what to do with the rest?  That is where I decided to experiment with another favorite potato side, the oven fry.

Prepare them just as you would oven fried potatoes.  Toss with olive oil, just a little cornmeal with seasoned salt them roast them at high heat.

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Ingredients:

  • ½ medium rutabaga
  • Olive oil
  • Seasoned salt (I used Lawry’s)
  • 1 tsp. cornmeal
  • Cooking spray

Preparation:

You will need to put a little muscle into this preparation!  Slice off the top and bottom of the rutabaga to create a flat surface that will sit securely on your cutting board.  Now peel off the skin by running your knife  down the sides.  Cut into 1/2″ thick strips.  This is a great upper body workout!

Toss the fries with the olive oil, cornmeal and seasoned salt in a large bowl, be sure that all are evenly coated.  Preheat your oven to 450° and prepare a baking sheet by covering with foil and misting with cooking spray.  Spread the slices out on the baking sheet in a single layer.

Bake for 30 minutes, tossing half way through.  For a crisper, browned exterior, finish them under the broiler for 3-5 minutes on low.  Watch that they don’t burn!

That’s it!  What a great side dish, shown here with steak and veggies.

Notes: ♪♫ Rutabaga will keep for several weeks in the refrigerator.  It can also be steamed and frozen.

The Lazy Gastronome

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Gluten Free Jambalaya Pasta

Gluten Free Jambalaya Pasta

Fra Diavolo meets Cajun in this spicy pasta dish with a definite southern twist!  Cajun seasoning gives it a real kick, and it can be anything from a modest pinch to a generous shake, you decide.  I borrowed smoky Andouille sausage, chicken and shrimp from the traditional recipe, along with the “trinity” of pepper, onion and celery.  I finished it with a light tomato sauce but instead of rice I served it over gluten free Casarecce pasta from Jovial, one of my absolute favorites!  Use pork or chicken Andouille sausage in this recipe.  Always check ingredients and look for the gluten free label.

4 Servings

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Ingredients:

  • 6 oz. Andouille sausage, cut into coins
  • 6 oz. colossal raw shrimp (about 6), peeled and deveined
  • 12 oz. boneless chicken breast, cut into medallions
  • 2 cups broccoli florets, cut into 1″ pieces
  • 1/4 cup red bell pepper, diced
  • 1/2 cup sweet onion, diced
  • ¼ cup celery, sliced
  • 1 tbsp. garlic, minced
  • olive oil, about 2 tbsp.
  • 3 tbsp. tomato paste
  • 3 tbsp. cream, half and half or milk
  • Cajun or Creole seasoning
  • 4 oz. gluten free pasta, cooked 2 minutes less than package directions
  • 3 ladles of the pasta water
  • Parsley for garnish

Preparation:

Once the ingredients are prepped, this meal comes together in about 15 minutes.  Slice the sausage into coins, peel and devein the shrimp, slice the chicken into medallions.  Mince the garlic and dice the bell pepper, onion and celery.  Chop the broccoli into bite size pieces.

Cook the pasta to 2 minutes less than package directions, reserving 3 cups of the pasta water.  Heat a large skillet with olive oil.  Add the sausage and cook 1 minute, or until the sausage begins to release its fat.

Add the chicken, season well and cook 3 minutes longer, turning once.  It does not need to be cooked through at this point.

Add the broccoli, peppers, onions, celery and garlic.

Season, cover and cook 3 minutes until the veggies are crisp tender.

Make a space in the center of the skillet and add the tomato paste.  Let it toast for 1 minute, pushing it around with a spatula then toss it with the meat and vegetables.

Add 1 ladle of the pasta water with the shrimp, and continue cooking just until the shrimp turns pink.

Add 2 more ladles of pasta water with the cream, half and half or milk.  Look at the gorgeous colors!

Finally, add the drained pasta to the skillet and toss well for another 2 minutes to finish cooking the pasta and meld the flavors.

Transfer to a platter, garnish with parsley and dinner is ready.  It smells so good; I hurried through the photo shoot so we could dig in!

Hubby loved this dish and so did I.  The Andouille sausage gave it just the right amount of heat.  I went easy on the seasoning, but next time I’ll give it a few extra shakes!

This pasta version of Jambalaya is my favorite, maybe because I’m Italian!  I hope you enjoyed it as well.  For more Jambalaya recipes check out my traditional Jambalaya and my Jambalaya stuffed peppers!

Notes: ♪♫ What is the difference between Cajun and creole seasoning?  Cajun seasoning is spicy combination of peppers and herbs that bring on the heat, while Creole seasoning leans more toward a balanced blend of heat and sweet.  It’s a matter of taste, so use whatever makes your palette happy!

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Pan Grilled Arctic Char

When it comes to seafood, Arctic Char is one of my favorites.  It’s not always available in our area, so when I spot it at the market it’s a must buy!  At first glance you might mistake Arctic Char for salmon, and while they do look alike, Arctic Char has a milder taste.  It also cooks up much faster than salmon, just a few minutes per side.

Although this fish lends itself to different preparations, I prefer this simple marinade of maple syrup, ginger and sesame oil.

Dinner for two

Ingredients:

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Preparation:

Whisk together the sesame oil, maple syrup, ginger, cornstarch and water in a nonreactive baking dish.

Cut the fish into 4 pieces and place in the marinade, cover and let it sit at room temperature for 20 minutes, turning once.  Sprinkle with maple garlic seasoning.

Heat a grill pan over medium low and mist with cooking spray.  Add the fish skin side up and cook 2 minutes.

Turn the fish, spoon the marinade over the top and cook 2 minutes more.

Turn skin side up one more time and cook for 2 more minutes to deepen those grill lines.  The fish should flake easily with a fork.

Transfer to a serving dish, and garnish with fresh chives.

I served it with a wild rice blend, roasted green beans and almonds.

Notes ♪♫ Arctic Char cooks up perfectly on my stove top, using my grill pan over medium low heat.  Although I have not tried it, cooking directly on an outdoor grill might be too much heat for this delicate fish.

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Gluten Free Penne with Italian Chicken Sausage and Broccoli

Here is another of my many “quickie skillet dinners”.  So easy to pull together after a long day at work, or when you just don’t want to fuss.  The dish gets a big boost of flavor from boldly seasoned Italian chicken sausage.  You can substitute whatever veggies you have on hand, and of course you can use any kind of sausage.  It’s all tossed together with a generous amount of olive oil, a dab of tomato paste and a ladle of starchy pasta water.  If you time it just right, the pasta will be done at the same time as the sausage and veggies.

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Ingredients:

  • 6 oz. gluten free Italian Chicken Sausage, diced
  • 6 oz. gluten free penne pasta (I used Jovial)
  • 1 tbsp. toasted pignoli (pine nuts)
  • 1 tbsp. minced garlic
  • 1/2 sweet onion, diced
  • 2 cups broccoli florets
  • 2 tbsp. tomato paste
  • gluten free Italian seasoning
  • olive oil
  • fresh Italian parsley
  • grated cheese

Preparation:

I am obsessed with pignoli (pine nuts) as a garnish for my pasta dishes.  A tablespoon is all you need!  To bring out their flavor, the pine nuts need to be toasted until they release their oil.  I do mine over low heat in a small, nonstick sauce pan, until lightly browned and fragrant.

Cook the pasta to 2 minutes less than the package directions.  Don’t forget to reserve some pasta water to add to the skillet.  Heat a large, nonstick skillet with 2 tbsp. olive oil.   First add the garlic, followed by the onions, sausage and broccoli.  Sprinkle with Italian seasoning and cook until the onions are translucent.  Cover and cook 3 minutes longer.

Clear a spot in the center of the pan and add the tomato paste.  Let it toast for 1-2 minutes then stir it into the veggies and sausage with a ladle of the pasta water to loosen it up.  Add more olive oil and pasta water as needed.

Drain the cooked pasta and add to the skillet.  A little more olive oil and toss well to finish cooking the pasta.

Transfer to a serving dish.  Finish with more olive oil, grated cheese, toasted pignoli and chopped parsley.

Serve with more grated cheese.

Notes ♪♫ When choosing sausage always look for the gluten free label.  If not sure, you can check the manufacturer’s website or email them for more information.  The gluten free penne is from Jovial.

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Gluten Free Potato Gnocchi with Cassava Flour

Gluten Free Potato Gnocchi with Cassava Flour

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This recipe combines two of my favorite new ingredients, Cassava flour and Hannah sweet potatoes.  Cassava Flour is made from the root of the yucca plant, and so far I have made some delicious things with it.  Check out my Cassava English Muffins, or this delicious Sweet Potato Flatbread.  As I experiment more with this gluten free dough, all I can think of is pasta!

Hannah sweet potatoes are also new to my kitchen.  Have you seen this blond version of the sweet potato?  It has a thin pale skin and cream colored flesh that disappears into bread and pasta dough with ease.

The amount of flour needed in this recipe will vary depending on the moisture in the potato, and size of your eggs.  It does require some judgement, knowing when you have the right amount of hydration.  I recommend weighing the sweet potato after it is peeled, and then gradually incorporating the flour by feel.  You can always add more flour, but you can’t take it out!

Tip: Keep a pot of boiling water going as you make the gnocchi, and throw a few in.  When they float to the top, taste them.  Are they too mushy?  Add more flour to the dough.

Ingredients:

  • 10 oz. white sweet potato, peeled and cubed
  • 2 large eggs
  • 5 tbsp. cassava flour
  • 2 tbsp. arrowroot starch
  • 1/4 tsp. salt
  • 1/2 tsp. xanthan gum
  • additional 1 cup cassava flour for kneading and rolling

Preparation:

Steam the peeled potato for 30 minutes or until very soft.  Cool to room temperature (important, so you don’t cook the eggs!).

In the bowl of a stand mixer, combine the cooled potato with the eggs.

Add the remainder of ingredients through xanthan gum to form a sticky dough.

Generously flour a cutting board with cassava flour and knead the flour into the dough until you can easily handle it and it doesn’t feel tacky.  Reserve any extra flour for rolling.

Wrap the dough in plastic wrap and rest for 10 minutes.  This allows the flour to absorb more of the moisture.

Divide the dough into 4 sections.  Work with one section at a time, keeping the rest covered so that it doesn’t dry out.

Roll the dough into a long rope, about 3/4″ thick.  Use a bench knife to cut the rope into 1/2″ pieces.

Flour your hands and roll each piece into a ball.

I used a bench knife to roll each piece over a gnocchi board.  You can also use a fork.

Always follow food safety guidelines!  Pasta made with eggs should be covered and refrigerated within one hour.

When ready to cook, boil a large pot of salted water.  Add the pasta and cook for about 3 minutes.  They are done when they float to the top.

Skim them out gently with a spider strainer and top with sauce.

Notes: ♪♫ If you would like to freeze some for another meal, place the tray in the freezer for an hour then transfer to freezer safe bags.

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Sausage and Mushroom Pizza with a Cauliflower Crust

Tonight I made a gluten free and grain free pizza with a cauliflower crust.  If you have never had a cauliflower pizza crust you will be amazed at how tasty it is, and without the grain you won’t be left with that overly stuffed feeling!  The most important thing you need to know about this pizza is that the crust and the toppings are cooked separately.  Only at the end are they assembled and finished together.  This pizza features my favorite Italian style toppings, sausage and mushroom!

As a main course, one pizza will be enough to serve 3 (2 slices each).

Ingredients:

  • 4 cups grated cauliflower
  • 2 tbsp. olive oil
  • salt and pepper to taste
  • 1 tsp. gluten free Italian Seasoning, divided
  • 1 cup Gruyere cheese, grated
  • 1 large egg
  • 6 oz. gluten free sweet Italian sausage, cut into coins
  • 1/2 sweet onion, diced
  • 8 crimini (baby bella) mushrooms, sliced
  • 1/3 cup sauce (use leftover from another meal or jar sauce)
  • 1/3 cup Parmesan cheese, grated
The Lazy Gastronome

Preparation:

Pulse the cauliflower in a food processor or mini chopper and measure 4 cups.  Do the same with the Gruyere cheese, you will need 1 cup.

Heat 2 tbsp. olive oil in a large nonstick skillet, and cook the cauliflower for about 3 minutes, stirring frequently.  Season with salt, pepper and 1/2 tsp. Italian seasoning.  When finished, transfer the cauliflower to a bowl and cool to room temperature (you don’t want the egg to cook).  To speed things up you can place it in the fridge for 20 minutes.

When the cauliflower has cooled, beat the egg, 1/2 tsp. Italian seasoning and the grated Gruyere cheese.  Stir in the cooled cauliflower until thoroughly combined.

Trace a large sheet of parchment to fit a pizza stone, and turn out the cauliflower mixture onto the parchment.

Use a wide spatula to spread the cauliflower in an even 1/2″ layer and neaten up the edges.  This spatula from Oxo was designed for flipping eggs, but I find it is the perfect tool for smoothing out the cauliflower.

Bake the crust for 20 minutes at 400º, then finish under the broiler for 3 minutes on high.  Here is the baked crust, golden and crisp around the edges.  Brush it lightly with olive oil.

While the crust is baking, cook the toppings in the same skillet with a little olive oil and remaining 1/2 tsp. Italian seasoning.  Remember, all toppings must be cooked through completely.  Drain the toppings after cooking, so they don’t weigh down the crust or make it soggy.

Spread the crust lightly with sauce, and add toppings in an even layer.

Finish with Parmesan cheese and broil for 3 minutes on high.

Grab the edge of the parchment and carefully slide the pizza onto a cutting board.  Slice into wedges and use a thin spatula to lift and serve.

Notes: ♪♫  If you enjoyed this post, be sure to check out my Cauliflower Pizza with BBQ Chicken, another gluten free and grain free favorite!

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Gluten Free Spaghetti and Meatballs

Growing up in an Italian family I have fond memories of our Sunday dinners with my parents, grandparents, my sister and I.  There was always a huge pot of sauce on the stove with meatballs, sausage, sometimes a roast or even bracciole.  My mother made her “gravy” in generous amounts and froze the leftovers, enough for several more meals.  Then, on Wednesday we would have spaghetti with leftover meatballs and sauce for an easy weeknight meal.

Today, over 50 years later I still love a Spaghetti and Meatball dinner.  At first it was a struggle to make my meatballs gluten free.  I had a foolproof recipe my entire adult life and thought that I could just swap out the breadcrumbs.  The result was a mushy mess.  So, I had to reinvent my Italian meatballs to a new and improved gluten free version.

If your gluten free meatballs are too mushy and fall apart in the sauce, try this recipe.  You will have perfect meatballs every time and no one will know they are gluten free!  Double or triple the recipe for a large family.

*This recipe contains oats (see notes)

4 Servings

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Ingredients:

Preparation:

Whisk together the egg and the Italian seasoning.

Add 1/4 cup tomato sauce, the ground beef and sausage followed by the breadcrumbs, potato flakes and rolled oats.  Mix thoroughly (use your hands).

Line a baking sheet with aluminum foil and coat lightly with cooking spray.  Form 9 meatballs and arrange them on the baking sheet, leaving space in between.  Broil on high for 4-5 minutes on each side, turning once.  Remove from the oven and let them rest at room temperature while you make the sauce.  This will allow the meatballs to set up and hold together.

Heat the marinara sauce in a deep skillet or braising pan.  Add the meatballs to the sauce 15-20 minutes before serving.  Keep warm but do not allow the sauce to come to a boil.

Serve with your favorite gluten free pasta and grated cheese.  With so many brands of gluten free pasta, you have more than a few options to choose from.  I used Garofalo gluten free spaghetti in this recipe.  Some of my other favorite brands are Barilla and Bionaturae.

Notes ♪♫ As you are probably aware, oats continue to be controversial as far as being safe for those with Celiac disease.  Whether or not you consume oats is a personal choice.  I personally still include oats in my diet, provided they are certified gluten free and purity protocol.  Bakery on Main is the brand that I currently use.   

 

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Paella

Paella is a restaurant favorite of mine.  The blend of color, flavor and aroma in this Valencian rice dish is wonderful!  You may be thinking it would be difficult to recreate this magnificent meal at home, but it really isn’t.

Today I made Paella for the first time since my Celiac diagnosis, almost 3 years ago!  Afterward I thought, what have I been waiting for?  Most of the ingredients are naturally gluten free!  Follow my step by step instructions and serve this up for your family tonight.  You do not need a paella pan, a large nonstick skillet will do the trick!  The most time consuming part of this meal is the prep.  Once you start cooking it will come together in about 30 minutes.

4 servings

Ingredients:

  • 1 tbsp. butter
  • 1 tbsp. olive oil
  • 1 cup Arborio rice
  • 1/2 cup white wine
  • 32 oz. carton gluten free, low sodium chicken broth
  • salt
  • red pepper flakes
  • 1/2 tsp. thyme
  • 2 bay leaves
  • paprika
  • big pinch of saffron
  • 2 garlic cloves, minced
  • 4 oz. gluten free Andouille sausage, sliced into coins
  • 6 oz. chicken breast, sliced into thin medallions
  • 1 cup baby bella mushrooms
  • 1 cup zucchini
  • 1/2 cup sweet onion, diced
  • 1/2 cup red bell pepper, diced
  • 8 jumbo shrimp
  • 15 small to medium clams
  • butter
  • 2 tbsp. scallions (for garnish)

Preparation:

Mise en place is a French culinary phrase which means “putting in place” or “everything in its place”.  This simple process of gathering and arranging ingredients, cookware and tools before you begin is the secret to preparing recipes like Paella.  So line up your pantry ingredients, dice the veggies, slice the meat and clean the fish before you start cooking!

The rice goes in first, to allow for the necessary cook time.  Add butter and oil to a large nonstick skillet (mine is 14″) over medium low heat.  Brush or swirl it around to coat.

Add the rice, bay leaf, thyme, garlic and pinch of red pepper flakes.  Stir to coat the rice with butter then add 1/2 cup of white wine.  Stir frequently until the wine is almost evaporated.

Begin ladling in the chicken broth, 1/2 cup at a time, stirring constantly.  Add a big pinch of saffron with the first ladle of broth.  Saffron is a key ingredient in Paella and will give the rice a rich flavor and golden color.

As each ladle of broth is almost absorbed, add another.  Continue doing this for about 20-25 minutes, then begin adding the other ingredients, one at a time.  First the Andouille sausage, followed by the chicken.

Next comes the zucchini, onion, pepper, and mushrooms and cook for 5-10 minutes.  Be careful not to add too much broth from this point, as the vegetables and fish will release their own liquid.

The shrimp and clams will go in last as they will only take about 6 minutes to cook.

Toss the shrimp with the rice and veggies then nestle in the clams.  Immediately close the cover and cook for about 6 minutes, or until the clams have opened (clams that don’t open should be discarded).

Finish with a pat or two of butter and don’t forget to pull out the bay leaves!

Transfer to a serving platter and garnish with scallions and more paprika.  This 5-star dinner will be a hit with the whole family, if you need to make a delicious gluten free meal that everyone will enjoy this is the one!

Notes: ♪♫  For best results, make sure your chicken broth is warm or at room temperature.  As you add each ladle of broth to the pan, you want it to heat up quickly so that the rice continues to cook evenly.  Tip, always start with a new carton of room temperature chicken broth, you won’t need the whole thing and leftovers can be saved for another recipe.

 

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