Category: Gluten Free Recipes

Frutti di Mare

Frutti di Mare (Fruit of the Sea) is a wonderful entree for seafood lovers, made with several types of shellfish and served over pasta.  An Italian classic, I have often enjoyed this dish when dining at a nice restaurant.  Would you be surprised to know that this is an easy meal to recreate at home, and that most of the ingredients are naturally gluten free?  The only substitution needed was gluten free pasta!

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I used Jovial brown rice spaghetti, but you could also use gluten free linguine or fettuccine.  I had most of the seafood in my freezer.  Buying frozen is a great way to save on the cost of shrimp, scallops and squid rings.  The little neck clams were purchased fresh that day.

2 Servings

Ingredients:

  • 1 tbsp. olive oil
  • 2 garlic cloves, minced
  • 1/4 tsp. red pepper flakes
  • 1/2 cup white wine, use what you have on hand
  • 12 little neck clams, cleaned and rinsed
  • 6 jumbo shrimp, peeled and deveined
  • 6 jumbo scallops
  • 4 oz. squid rings
  • 1 cup (8 oz. can) tomato sauce
  • salt and pepper
  • 1 tbsp. butter
  • 4 oz. gluten free pasta, cooked and drained
  • Italian parsley for garnish

Preparation:

Cook the pasta to 2 minutes less than the package directions, drain and set aside.  Heat 1 tbsp. olive oil in a large, nonstick skillet.  Add the garlic and cook 1 minute, then add the red pepper flakes and cook one minute more.

Add the white wine and the clams, then cover immediately.  Cook covered for 5 minutes.

Add the tomato sauce, shrimp, scallops and squid rings.  Season with salt and pepper and stir well.  The clams are just beginning to open.

Cover and cook 3 minutes longer.

Finally, add the drained pasta back to the pan, cover and cook 2 more minutes to heat through.  If any clams have not opened at this point, discard them!

Finish with a pat of butter, transfer to a serving dish and garnish with Italian parsley.

Doesn’t that look delicious?  Another restaurant quality meal made right at home, completely gluten free!

Notes ♪♫ Use real wine in this recipe, do not use cooking wine (it’s loaded with sodium and who knows what) and of course you can’t drink cooking wine! 😉

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Beef Short Ribs with Polenta

With time on my hands this week, I decided to make hubby one of his favorite slow cooked meals, Braised Beef Short Ribs.  The ribs were marinated in red wine with herbs, then slowly simmered on the stove top until the meat was tender and falling off the bone.  I served them over creamy Polenta, with a side of roasted green beans.

2 Servings (for heartier appetites, allow 2 ribs per serving)

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Ingredients:

  • 2 bone in beef short ribs
  • 3/4 cup of red wine
  • sprigs of rosemary, thyme and chives
  • salt and black pepper
  • 3 tbsp. olive oil
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1/2 sweet onion, diced
  • 2 garlic cloves, minced
  • 1 tbsp. ketchup
  • 1 tbsp. honey
  • 2 cups gluten free stock (chicken, beef or vegetable)

Preparation:

Combine the wine and herbs in a covered baking dish with lid.  Add the short ribs and season with salt and fresh ground pepper.  Cover and marinate the short ribs for 2 hours at room temperature, turning every 30 minutes.

About 3 hours before dinner, pour the marinade into a sauce pan and keep warm.  Sear the ribs in a deep skillet with 2 tbsp. olive oil.  You can also use a Dutch oven, or other heavy pan with a cover.

Remove the ribs, and add the carrots, onion, celery and garlic with 1 tbsp. more olive oil. Season with salt and pepper.  Cook 5 minutes, stirring frequently.

Take the skillet off the heat and pour in the reserved marinade.  Deglaze the pan, then add the stock, honey and ketchup.

Return the short ribs, cover and turn the heat down to the lowest setting.  You want a constant slow simmer.

After 3 hours of gentle heat, the ribs are melt in your mouth tender and pulling away from the bone.

The skillet liquid is full of rich flavor.  Strain it into a sauce pan and reserve for soup stock!

I made individual serving bowls, and set each short rib over Polenta, with just a drizzle of the pan juices.  Carrots and fresh parsley add a pop of color.  Roasted green beans were served up on the side.

Notes ♪♫ I used a simmer mat in this recipe.  It’s one of those kitchen gadgets you didn’t know you needed until you have one.  It will prevent hot spots, maintain that low steady simmer, and keep your rice and delicate sauces from burning.  It is perfect for recipes like this one, where braising is done on the stove top.

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One Pan Drumstick Dinner

Keeping your weeknight meals interesting can be a challenge.  Here is a simple recipe using common ingredients to add to your rotation.  Use an oven proof covered skillet or Dutch oven for easy, one pan cleanup.  The preparation is mostly hands off, so with just a little effort you can have a nice meal on the table with time to spare.

2 Servings

Ingredients:

  • 4 chicken drumsticks
  • 1/4 cup white rice flour
  • salt and pepper
  • 1/4 cup white wine
  • 2 tbsp. olive oil
  • 1/2 sweet onion, diced
  • 2 large carrots, peeled and cut into chunks
  • 2 ears of sweet corn, cut into thirds

Preparation:

Place 1/4 cup of rice flour in a clean plastic bag.  Add the chicken drumsticks, close the bag and shake to coat.

Add olive oil to a heavy, oven proof skillet and begin browning the chicken on all sides along with the onions.

Add the carrots to the pan, season to taste with salt and pepper.  Next pour in 1/4 cup of white wine, cover the pan and place in a 375º oven for 45 minutes.  Turn the chicken half way through.

During the last 10 minutes of cooking add the sweet corn.

Finish it off under the broiler for 3 minutes on high.  The chicken will be falling off the bone tender, the pan juices slightly thickened to create a nice light sauce.

Notes: ♪♫ Use plain white rice flour to coat the chicken, save your pricey all purpose gluten free flour mix for another recipe.

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Jumbo Scallops with Risotto, Cubed Squash and Brussels Chips

Jumbo Sea Scallops are paired with risotto, roasted squash cubes and Brussels sprouts chips in this elegant, five-star dinner.  This is the kind of meal you might see in a high end restaurant or gourmet magazine, but today I’ll show you how to make it at home for a fraction of the cost!

Jumbo sea scallops are a real treat, and can be expensive when not in season.  Watch for sales, or buy frozen if available.

The Lazy Gastronome

Ingredients:

  • 8 oz. jumbo sea scallops
  • 1/2 cup Arborio rice
  • 1 shallot, minced
  • 1 tbsp. butter
  • 1/4 cup white wine
  • 32 oz. carton gluten free chicken broth (you won’t need all of it)
  • salt and pepper to taste
  • fresh chives or chive seasoning
  • 2 cups butternut squash, cut into 1/2″ cubes
  • garlic seasoning
  • 2 cups Brussels sprouts, leaves separated
  • olive oil

Preparation:

1. Toss the squash cubes with 1 tbsp. olive oil.  Season with salt, pepper and garlic seasoning.  Spread the squash cubes on a baking sheet lined with parchment, then bake at 375º for 10 minutes.

2. Wash the Brussels sprouts leaves and discard any that are bruised.  Toss with 1 tbsp. olive oil, salt and pepper.  Add them to the baking sheet with the squash cubes and continue baking at 375º for another 30 minutes.

3. Make the risotto.  Add butter, shallots and rice to a shallow pan, stirring to coat.  Add the white wine and stir until almost evaporated.  Add the chicken broth, 1 ladle at a time and stir over low heat until almost evaporated.  Continue adding broth, 1 ladle at a time until risotto is finished, about 30 minutes. Season with salt, pepper and chives and finish with a pat of butter.

4. Sear the scallops in butter about 3 minutes per side, with just a splash of white wine.  To get that beautiful caramelized crust do not use a non-stick pan!

5. To plate, spread the risotto in an even layer on a serving dish.  Top with the squash cubes, and Brussels sprouts chips.  Finally, arrange the scallops across the top.

A beautiful, colorful plate with the perfect blend of flavors and textures!

 

Notes ♪♫ If you are new to making risotto, please refer to my Basic Risotto Recipe, a full post dedicated to making this amazing dish.

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Whole Roast Chicken

Everyone loves a traditional roast chicken dinner.  Roasting a whole chicken is easy and makes a beautiful presentation.  Learn how to prepare a bird that is crisp on the outside, moist and juicy on the inside.  Lemon, garlic and fresh herbs star in this family favorite.

Ingredients:

  • 6 pound roasting chicken
  • 1 stick butter, softened
  • 2 lemons, zested
  • several sprigs of fresh rosemary and thyme
  • 1 whole head of garlic
  • 2 tbsp. olive oil
  • salt and pepper
  • 1 large onion
  • cooking spray

Preparation:

Wash and dry the lemons and herbs.  Zest both lemons, and cut in half.  Peel the garlic cloves and slowly warm them in the olive oil over lowest possible heat.  A simmer mat is great for this application.  Turn the cloves every 10 minutes until they are soft and lightly browned.

Leave the butter standing at room temperature until softened.  Mince half of the rosemary and thyme and add to the butter along with the lemon zest.

Preheat the oven to 425º.  Remove the giblets packet from the chicken.  Rinse the chicken, inside and out and pat dry.

Mist a large roasting pan with cooking spray and set the chicken breast side up.  Fit as many pieces of lemon as you can into the cavity of the chicken, along with the garlic cloves and remaining rosemary and thyme sprigs.

Rub the butter mixture all over the chicken, be sure to coat the wings and legs.  Tie the legs together.  Quarter the onion and tuck slices under the chicken, along with any extra pieces of lemon.

Roast uncovered for 1-1/2 hours, or until a thermometer inserted into the thigh registers 165º.

The skin should be nicely browned.  Let it rest 10 minutes before carving.

Can you see how moist the meat is?  We had a great dinner, with leftovers for several more meals.  The remnants went into the crock-pot for soup.

Not only was this a wonderful dinner, but you can see what a value the chicken was!  Many servings, nothing wasted.

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Pan Cooked Flounder Fillets

This is an oldie from my recipe box.  Easily adapted to be gluten free with a simple substitution of fine white rice flour for regular.  Perfect for busy weeknights, you can literally have dinner on the table in 20 minutes!  The quick pan cooked method is all that is needed for this delicate, sweet tasting white fish.

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Dinner for two

Ingredients:

  • 1 lb. flounder fillets
  • ¼ cup white rice flour for dusting
  • Old Bay seasoning
  • 2 tbsp. olive oil
  • 2 tbsp. butter
  • 1/4 cup white wine
  • fresh chives
  • lemon wedges/slices for serving

Hint: Plain White Rice flour is perfect for recipes like this.  Save your pricey gluten free blends for baking.

Preparation:

Sprinkle the fish with Old Bay® seasoning.

Add the flour to a breading tray or a plate and dredge the fillets in the flour, shaking off the excess.

Heat the olive oil and butter in a large nonstick skillet.

Add the flounder and cook for 3-4 minutes on medium low heat.

Carefully turn it over and add a splash of white wine to the pan.  Use 2 spatulas if needed so the fillets don’t break apart.  Another 2-3 minutes is all it takes to finish off this delicate flaky fish.  Finish with a sprinkle of chives.

That’s all there is to it!  Serve with lemon slices/wedges.

Pair with rice or potato and a veggie and you have a delicious meal.

Notes ♪♫ A very special memory, this delicate pan cooked flounder was the first meal I ever made for my late husband, Mr. Cucina.  It was our 3rd date, almost 30 years ago!  I guess it was a good choice, we were together from that moment on!

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Glazed Spiral Ham

A spiral ham can be the centerpiece of your holiday meal.  An easy main course means you will have more time to devote to your tasty appetizers and side dishes!  Taking a few extra minutes to prepare a simple homemade glaze for the ham will make it extra special.  Impress your guests, when you tell them you didn’t use “that foil packet” to make a glaze.

How much ham should you buy?  The usual estimate is 3/4 pound per person for a bone-in ham.  For small gatherings, you will likely find that even the smallest ham is much more than what you need.  Don’t worry, you can send your guests home with leftovers and you will enjoy ham sandwiches all week!  And don’t forget to make a stock with the ham bone for Lentil Soup!

When shopping for a spiral ham, I go out of my way to look for the gluten free label.  This year I went to more than one store (if they seem puzzled when you ask if the ham is gluten free go to another store!)

Ingredients:

  • 1 fully cooked spiral ham
  • 1/2 cup orange juice
  • 1/2 cup honey
  • 1/2 cup brown sugar
  • 1/4 cup whole cloves

Preparation:

Set the ham cut side down in a roasting pan (use a rack if you have one).

Cover the ham tightly with foil and add 1 cup of water to the bottom of the pan.  Roast 15 minutes per pound at 325º.

Whisk together the orange juice, honey, brown sugar and cloves in a small sauce pan.  Keep warm while the ham is baking.  During the last 45 minutes, remove the foil and brush the ham generously with the glaze every 15 minutes.

After the holiday, leftover ham is great in sandwiches, omelettes and pasta salads.  Save the bone and small scraps of meat to make a delicious Lentil Soup!

Notes: ♪♫  When choosing a ham, look for the gluten free label.  While pork is a gluten free food, not all ham is gluten free due to the spices and glazes used in processing.  Ditto for the “foil packet”, if you aren’t sure what’s in it, toss it and make your own glaze.

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Peas and Pearl Onions

Everyone has their favorite veggie side dish for the holidays.  Maybe it’s a childhood memory or a newfound treat.  For Mr. Cucina, Peas and Pearl Onions are a holiday must have.  Fortunately for me, they are easily adapted to be gluten free so I can enjoy them too.  Arrowroot flour makes a smooth, creamy roux and I kicked up the traditional recipe with bacon!

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Ingredients:

  • 1 bag pearl onions, fresh or frozen (14 oz.)
  • 1 bag frozen peas (16 oz.)
  • 1 strip of bacon, cut into 1/4″ mince
  • 2 tbsp. butter, divided
  • 1 tbsp. arrowroot flour
  • 1/2 cup gluten free chicken broth, more as needed
  • 2 tbsp. half and half or heavy cream (optional)
  • salt and pepper to taste
  • cooking spray

Preparation:

First let’s talk about prepping pearl onions.  It’s not as daunting as you might think.  Simply trim the ends, boil for 2 minutes, then plunge into ice water.  The skins will slide right off!

Boil 

Ice bath

Remove skins

If you were lucky enough to find frozen pearl onions, thaw them on the counter for at least 30 minutes, along with the peas.  Frozen pearl onions have already been peeled and blanched, a real time saver!

Now let’s get started by melting 1 tbsp. butter in a large nonstick skillet and cook the minced bacon.

When the bacon starts to brown, add the onions and cook for 5 minutes over medium low heat.

Next add the peas and stir to heat through.  Season with salt and pepper.

Push the veggies to the sides of the pan to clear a space in the center.  Melt the remaining 1 tbsp. butter and whisk in the arrowroot flour to make a roux.  Keep whisking, just until the flour is completely incorporated and smooth.

Stream in the chicken broth as you continue whisking.  Start with 1/2 cup and add more if needed.

Remove from the heat and stir in the cream or half and half if desired.

One of the things I love about this side is that you can prepare it a day ahead.  Mist an oven safe dish with cooking spray and spoon in the peas and onions.  When ready to serve, warm in the oven 30 minutes.

Notes: ♪♫ Wondering why I used such a large pan?  With all that extra surface area I was able to cook the vegetables and whisk in a roux, all in the same pan.  Fewer pans mean one happy dishwasher (that’s Mr. Cucina!) 🙂

 

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Prosciutto Wrapped Asparagus

Humble asparagus gets upgraded to an elegant side dish in this easy to prepare recipe.  It’s a great accompaniment to a romantic dinner for two, or a holiday meal.

If you’re not a fan of asparagus you must try roasting it!  This is the only way I will eat it and your family will love it too.  If you can’t find prosciutto, bacon is always a fine substitute ????

Ingredients:

  • 1 bunch of asparagus spears
  • olive oil
  • salt and pepper
  • thin sliced Prosciutto
  • cooking spray

Preparation:

Line a baking sheet with foil and mist with cooking spray.

Trim the bottom 2-3″ from the asparagus spears and discard.  Rinse the asparagus and pat dry, then drizzle with olive oil and toss to coat.  Season with salt and fresh ground pepper.

Cut the prosciutto into 2″ strips.  Wrap several spears together in a strip of prosciutto and lay the bundles on a baking sheet.

Roast for 20-25 minutes at 400º, and transfer to a warm serving dish.

Notes ♪♫  The bottom part of the asparagus stalk is tough and stringy, so although I hate to throw anything away I find it best to sacrifice the lower 2-3″.  Just use a sharp knife to cut through and discard the lower stalk.

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Cauliflower Pizza with BBQ Chicken

Years ago, before I even knew that I had Celiac disease I got into making pizza with a cauliflower crust.  We were trying to lose weight at the time, and I was experimenting with low carb recipes.

Today cauliflower pizza is back in our dinner rotation as a delicious gluten free, grain free option!

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Grated cauliflower has become so popular, you can find it in both the fresh and frozen food section of your market.  I still hand grate mine as it really doesn’t take that long, and you get the very best flavor and freshness.  If you have a food processor, that is another fast and easy option.

The cauliflower at the market this year have been huge.  This one is going to provide several meals for us.  I will roast florets for an easy side dish and grate the rest for pizzas and cauliflower cakes.

You will see in the preparation that I used a pizza stone for this recipe, but you can also use a regular pizza pan or a sheet pan.  Whichever you choose, you will need parchment paper for easy transfer of the pizza from pan, to oven to cutting board.

Ingredients:

  • 4 cups grated cauliflower
  • 2 tbsp. Olive oil
  • Salt and pepper to taste
  • 1/2 tsp. Italian seasoning
  • 1 cup grated Gruyere cheese
  • 1 egg
  • 1 lb. Chicken tenders
  • ½ sweet onion
  • 2 strips bacon
  • Olive oil
  • Gluten free BBQ Sauce, home made or purchased
  • ¾ cup grated parmesan

Preparation:

Grate the cauliflower using a food processor or hand grater.  Add it to a large non-stick skillet with 2 tbsp. olive oil, salt and pepper.  Cook for 3 minutes, stirring frequently.  Transfer to a bowl to cool.

Beat the egg, Gruyere cheese and Italian seasoning.  Stir in the cooled cauliflower, mixing thoroughly.

Preheat the oven to 400° and line a pizza stone with parchment paper, cut to size.  Spoon the cauliflower mixture onto the parchment and spread it into an even ½” circle.  Use a spatula to smooth it out and neaten the edges.

Bake for 20 minutes at 400°, then broil for 3 minutes on high.  Here’s what it will look like.

Wipe the skillet clean and begin cooking the bacon.  Drain on paper towels and dice.  Cook the onions in the bacon fat, then push to the side and add the chicken with a little olive oil.  When the chicken has cooked through, drizzle lightly with BBQ sauce.

Brush the crust with olive oil, then lightly spread with BBQ sauce, about 4 tbsp.

Spread the chicken mixture over the crust in an even layer.

Top with grated Parmesan cheese.

Broil 3 minutes on high, you should have a little nice browning around the edges but watch that it doesn’t burn.

Slide the pizza, parchment and all onto a cutting board.  Slice with a pizza cutter and use a narrow spatula to lift it off the parchment.

Notes: ♪♫ To keep the pizza from being too soggy, bake the crust by itself and add the toppings during the last few minutes of cooking.  Be sure that all toppings are completely cooked and drained ahead of time.

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