Gluten Free Sides – Page 3 – My Gluten Free Cucina

Easy Gluten Free Ramekin Stuffing Cups

As another year draws to a close and the holidays approach, many are planning a scaled down version of the usual Thanksgiving and Christmas celebrations. Even with the pandemic behind us, I still hear from friends and neighbors that their family gatherings will be smaller this year.

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Micro gatherings mean smaller portions. I will still be making soup and roasting a turkey breast. Instead of stuffing the bird though, I’ll be making these cute Ramekin Stuffing Cups.

Since beginning my gluten free journey a few years ago, I have enjoyed making a delicious Gluten Free Cornbread Stuffing from scratch each Thanksgiving. This year though, I’ll be taking a shortcut and using these Savory Gluten Free Stuffing cubes from Aleia’s.

If you follow my blog, you know that I use Aleia’s gluten free breadcrumbs in many of my recipes. Since I love their breadcrumbs so much, I thought I would give their savory stuffing a try, and it was a win!

These stuffing cubes are delicious! They remind me of the stuffing mix we all grew up with 😉 The 6 oz. ramekins are perfect for portion control.

4 Servings

Ingredients:

1 celery stalk
1 small carrot
1/4 sweet onion
1 tbsp. butter
1 tbsp. olive oil
2 strips gluten free bacon
2 cups gluten free stuffing cubes (about a half box)
1 cup gluten free chicken broth
1 egg, beaten
cooking spray

Preparation:

Chop the veggies into small dice. Melt the butter and olive oil in a nonstick skillet and add the veggies. Cook 2-3 minutes, stirring frequently.

Next chop the bacon into 1/4″ pieces and add it to the pan. Continue cooking until the bacon is crisp and the veggies are just beginning to brown. Remove from heat and cool slightly. Note: You can make ahead to this point and refrigerate or freeze.

When ready, add the stuffing cubes.

Pour 1 cup chicken broth over the stuffing and stir to moisten. Return to low heat.

Pour the beaten egg over the stuffing, while quickly stirring and turning to incorporate.

Arrange 4 ramekins on a rimmed baking sheet and coat with cooking spray. Spoon the stuffing lightly into the ramekins, about 3/4 cup each. Leave room for the stuffing to expand during baking, don’t overfill or pack it in.

Cover tightly with foil and bake at 325º for 35 minutes.

Serve hot out of the oven and don’t forget the gravy!

Notes ♪♫ Notice I didn’t add salt to the recipe? The stuffing cubes and the bacon have plenty of salt, so I decided not to add more. I also used unsalted chicken broth. If you are not limiting sodium, then by all means salt away!
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Borlotti Bean Soup

I love the smooth, creamy texture of Borlotti beans. Also known as Cranberry beans, they are easy to work with, and an Italian favorite for winter soups. When using dried beans, an overnight soak followed by a long slow simmer is the secret to success. For soft, creamy beans that aren’t tough, don’t add salt until the final steps of the preparation.

I make soup frequently over the winter months. I usually make a small pot, as it’s just the two of us and we don’t want to be eating it for weeks! This recipe makes about 4 servings, but you can definitely double or triple the recipe for a larger family.

4 servings

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Ingredients:

1 cup Borlotti beans
1/2 sweet onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
1 garlic clove, minced
32 oz. carton gluten free chicken broth
1/4 tsp. sage
1/4 tsp. thyme
1/4 tsp. turmeric
3 bay leaves
1/2 cup gluten free orzo (or use rice or any gluten free pasta)
salt and pepper to taste

Preparation:

Soak the beans overnight, then drain and rinse. Add them to a soup pot with cold, unsalted water and 2 bay leaves. Cover and simmer 45 minutes, drain and rinse. Then one more time, back into the pot with cold unsalted water, cover and simmer 45 minutes, drain and rinse.

Wipe the pot clean and add a little olive oil. Cook the carrots, celery, onion and garlic over low heat until vegetables are translucent and release some of their liquid. Season with salt and pepper to taste.

Add the cooked beans, sage, thyme, turmeric and one more bay leaf. Season with salt and pepper.

Add the chicken broth and simmer 1-1/2 hours. Taste and adjust the seasoning if needed.

Remove from heat and add the cooked pasta or rice. Cover and let stand for 30 minutes before serving.

Notes: ♪♫ If you like a creamier soup, you can partially puree the beans and veggies before adding the pasta. Don’t forget to remove the bay leaves first!

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Apple Stuffed Honeynut Squash

Have you seen the adorable Honeynut Squash at your local market this fall? I couldn’t resist buying one, they are so cute! At about 6″ in length, the size is perfect for two servings. Similar to butternut squash, the Honeynut is much smaller and sweeter, with a dark orange pulp.

Unlike the larger butternut and acorn variety, you won’t pull a muscle slicing through this petite squash. The skin is much thinner, so thin that you can eat it!

Roasted and stuffed with a simple sauté of diced apples, the finished dish is as appealing to the taste buds as it is to the eye.

Follow these easy steps to create the perfect fall side dish!

Ingredients:

1 Honeynut squash
olive oil
maple seasoning
1 small apple
1 tsp. butter
cinnamon
fresh rosemary for garnish

Preparation:

Roasting is the way to go with this tiny squash. Simply cut the squash in half, scoop out the seeds and brush the inside with olive oil.

Sprinkle with seasoning of your choice.

Arrange cut side down on a baking sheet lined with parchment or foil and bake for 35 minutes at 375º.

The Honeynut squash is so small, you can easily fit one on a sheet pan with another veggie course.

While the squash is baking, peel and dice the apple. I used a Honeycrisp apple. Heat a small skillet on medium low. Add the apples with a pat of butter and toss to combine. Cook 3 minutes, stirring frequently. Sprinkle with cinnamon.

Remove the squash from the oven turn it over carefully, use tongs. Spoon the apples into each half. Garnish with fresh rosemary.

The old saying “we eat with our eyes first” is so true. Look at that beautiful presentation! Guest worthy, but on the table in under an hour so you can try it on a weeknight! Be sure to pin this side dish to your fall favorites!

Notes ♪♫ Not a paid link, just sharing that I used Taste of Inspirations Maple and Sage Pork Rub in this recipe! It is both gluten free and low sodium.

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Sweet Potato Flatbread

This delicious flatbread recipe features sweet potato and cassava flour. A must have in your gluten free pantry, cassava flour is made from the root of the yuca plant. The entire root is grated, dried, and ground into a mild tasting flour that is both gluten free and Paleo friendly.

This gluten free, grain free flat bread was a nice change from my usual potato side, really different from anything I have ever made. To achieve the same results, I recommend weighing your ingredients.

6 Servings

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Ingredients:

1 large sweet potato, about 12 oz.
1/2 cup cassava flour, about 2.2 oz. plus more for dusting
1/4 tsp. salt
1/2 tsp. gluten free Italian seasoning
2 tbsp. olive oil
3/4 cup grated cheese such as parmesan, gruyere etc.

Preparation:

Peel the sweet potato and cut into chunks. I used 1 sweet potato for this recipe. After peeling, it weighed 10 oz.

Steam the potato until very soft, 25-30 minutes. Remove the potato and add to the bowl of a stand mixer.

Beat with the paddle attachment until smooth. Whisk together ½ cup of cassava flour with salt and Italian seasoning. Add to the bowl and mix until a soft dough forms. The dough will be heavy and clinging to the paddle, like this.

Transfer the dough to a sheet of parchment paper. I used a pie dough roller and floured fingers to gently roll and press the dough into a 1/4″ thick round. Use a spatula to neaten the edges.

Slide the parchment onto a pizza stone. Brush with olive oil, sprinkle with more seasoning and the grated cheese. I used Parmesan and it browned up nicely, but Romano, Gruyere or even cheddar would be fine. Use your favorite, or whatever you have on hand. Bake at 375◦ for 25 minutes, then broil on high for 5 minutes. The cheese should be melted and starting to brown, the edges crispy. Watch that it doesn’t burn!

Use a large spatula to slide the flatbread off the parchment onto a cutting board. Slice into wedges and serve. You should hear a nice crunch when you cut into it. Once the flatbread begins to cool it will soften up, so it is best eaten immediately. Leftovers can be reheated on a pizza stone.

The verdict, everyone loved it! Potato lovers, change up your menu with this easy, gluten free side. Everyone will want a slice, so be ready to share!

Notes ♪♫ Cassava flour is quickly gaining popularity in gluten free baking. If you can’t find it at your supermarket it is widely available online from sites like Amazon.

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Sheet Pan Roasted Vegetables

Today I’m making Sheet Pan Roasted Vegetables, a healthy and colorful side dish that is easy to prepare and naturally gluten free. I love the fingerling potatoes with their vivid red and purple hues that contrast beautifully against the carrots, parsnips and Brussels sprouts. Did you know that many veggies can be prepared this way (think bell peppers, asparagus, turnips, etc.)? Use what you have on hand! Roasting really adds another flavor dimension and there are certain vegetables like Brussels sprouts that I will only eat this way. I always add a little bacon and a sprinkle of seeds for texture. What a great way to eat your vegetables!

4 servings

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Ingredients:

12 fingerling potatoes, quartered lengthwise
1/2 red onion, diced
1 parsnip, peeled and sliced on the diagonal
1 carrot, peeled and sliced on the diagonal
12 Brussels sprouts, halved
1 tbsp. sunflower seeds
1 slice of bacon, chopped
2 tbsp. olive oil
cooking spray
seasoned salt

Preparation:

Wash and prep the veggies. I like to quarter the fingerling potatoes lengthwise, and cut the carrot and parsnip on the diagonal. Place the veggies in a large bowl and toss with olive oil.

Line a half sheet pan with foil and coat with cooking spray. Spread the veggies in an even layer. Aren’t they gorgeous?

Sprinkle with seasoned salt, sunflower seeds and chopped bacon.

Now roast at 375º for 45 minutes, tossing the veggies half way through.

It’s that easy! You can transfer to a serving dish or bring it to the table just like this for easy cleanup. Grab a spatula and dig in!

Notes: ♪♫ I used Lawry’s Seasoned Salt in this recipe. It complements so many of my potato and veggie dishes. They also have a lower sodium version which is great for those who are limiting salt.

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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.

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Roasted Delicata Squash

Delicata Squash is one of my favorite fall vegetables. It is aptly named – sweet tasting, easy to slice and seed, and you can eat the skin! My favorite preparation is a simple toss with olive oil, salt and pepper and oven roasted.

Until recently Delicata Squash has only been available for a short time in early autumn, but today it’s becoming more popular and I was pleased to find it at the market in May. You don’t want to miss out on this treat, so if you see one be sure to snap it up!

It was a little extra work to make the pretty medallions. After cutting the squash into rounds I ran a paring knife around the center of each slice to remove the seeds. So worth it for the beautiful presentation. If pressed for time and you want to get it done quickly, just cut the squash in half lengthwise and scrape the seeds out with a spoon. Then slice it into half moons.

Ingredients:

1 Delicata squash
olive oil
salt and pepper
cooking spray

Preparation:

Line a baking sheet with foil and mist with cooking spray. Slice the squash into 1/2″ thick medallions and remove the seeds and pulp from the center. Lay the slices on the baking sheet and drizzle with olive oil. Turn to coat both sides and season with salt and pepper.

Roast for 30 minutes at 400º. It’s as simple as that!

Such a pretty addition to your dinner plate, the slices remind me of sunflowers! It was a nice change from our usual veggie sides and I’m sure your family will love it as much as we did!

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Cilantro Lime Rice

I love this easy Cilantro Lime Rice that you can enjoy at home with all your Mexican favorites. A restaurant classic, making it at home means no chance of cross contact with gluten!

Just about everyone will love this mild flavored rice and it pairs nicely with spicier foods. The ingredients are naturally gluten free and it’s ready in 20 minutes.

4 Servings

Ingredients:

1/2 cup white rice
1-1/4 cups water
1/4 tsp. salt
1 tsp. butter
1/4 cup frozen corn, defrosted
juice of 1/2 lime
1/4 cup chopped fresh cilantro

Preparation:

Cook 1/2 cup of white rice in 1 cup water, with salt and butter, 15 minutes. Stir in an additional 1/4 cup of water along with the corn, half of the cilantro and the lime juice, cook 5 minutes longer.

Finish with the rest of the cilantro and a slice of lime.

Here I’ve paired it with a simple meal of grilled chicken and veggies. Absolutely delicious!

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Gluten Free Eggplant Tortilla Casserole

This easy casserole dish is great for a family dinner. If you are invited to a party or cookout and need to bring a gluten free dish, this would be a great choice. Using canned beans and tomatoes makes it easy to put together.

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Ingredients:

1 medium eggplant, peeled and diced (about 3 cups)
1/2 sweet onion, diced (1-1/2 cups)
2 cloves garlic, minced
canola oil
salt, to taste
1 can (15 oz.) black beans, drained and rinsed
2 cans (10 oz.) diced tomatoes with mild green chiles
1/2 tsp. Mexican Spice Blend or more to taste
1/4 cup chopped fresh cilantro
1/2 cup shredded cheese (cheddar, gruyere)
4 gluten free corn tortillas, cut into eighths
cooking spray

Preparation:

Peel and dice the eggplant. Add 3 tbsp. canola oil to a large nonstick skillet over medium heat. When the oil is hot, add the eggplant cubes and toss to coat. Cook the eggplant until it is browned on all sides. The eggplant absorbs oil like a sponge, so add more if needed.

Season with salt and set aside to cool.

Next, add a little more oil to the skillet and cook the onions until lightly browned. Add the garlic and cook 30 seconds more.

Add the tomatoes with their juice and the drained beans. Top with chopped cilantro and season to taste with Mexican Spice Blend, I used 1/2 tsp.

Toss well to combine and continue cooking until most of the liquid has evaporated.

To assemble the casserole, coat a 9″ x 9″ baking dish with cooking spray. Line the baking dish with half of the tortillas.

Spoon half of the tomato mixture and eggplant cubes over the tortillas and top with 1/4 cup of cheese.

Repeat with another layer of tortillas.

Top with the remaining tomatoes and eggplant and 1/4 cup cheese.

Cover with foil and bake 30 minutes at 375º. After 30 minutes remove the foil and bake for an additional 10 minutes.

My husband just loved this dish! It would be a nice accompaniment to a Cinco de Mayo dinner. You could also serve it as an appetizer with tortilla chips. This makes quite a few servings, and leftovers can be frozen.

Notes: ♪♫ I used Mission brand Yellow Corn Tortillas in this recipe, they are certified gluten free. The spice mix is my own, a blend of chipotle Chile flakes, oregano, onion granules and cumin. if you are using a purchased blend, always check for gluten containing ingredients.

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Tomatillo Sauce – Salsa Verde

I remember the first time I ever had Tomatillo Sauce. Now, let’s just say I am an Italian girl, so please forgive my first thought – what the heck is a tomatillo? Also known as Salsa Verde or Green Salsa, I started ordering it with my favorite Mexican chicken dinner and found I really liked it.

Then one day in the produce section I spotted the tomatillos. Aha! So that’s what they look like! Not very impressive with their dry wrinkled husks, but I was curious enough to try making a small batch of Tomatillo Sauce at home. This is a mild sauce, so if you want something spicier you will need to add jalapeno or hot pepper flakes. For great flavor, be sure to use fresh cilantro and use both the leaves and stems.

Recipe makes about 1/2 cup and can be doubled or tripled if using as a dip.