Category: Gluten Free Skillet Dinners

Gluten Free Asian Beef and Broccoli

Asian Beef and Broccoli- a restaurant favorite that can be made right at home with just a handful of ingredients.  Adapting the recipe to be gluten free was easy, not to mention less salty than the restaurant version.

These days I try to make meals that are not only gluten free but also lower in sodium.  That means some of my Asian inspired meals have gone on the back burner because they are made with a salt bomb of condiments!  With that in mind, I wanted to keep the sodium to a minimum in this recipe, and it was definitely a success.

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For this makeover, I used Coconut Aminos, a pantry staple in my kitchen that is much lower in sodium than gluten free soy sauce or tamari.  I have substituted Coconut Aminos in many of my recipes that call for soy sauce.  And a little Hoisin Sauce goes a long way, I limited it to 2 tbsp., and it was still delicious.

4 Servings

Ingredients:

  • 1 lb. sirloin tips or petite sirloin (top sirloin), cubed
  • 1 tbsp. coconut aminos
  • 1 tsp. dark brown sugar
  • 3 garlic cloves, sliced thin
  • 1-1/2 tsp. sesame oil, divided
  • 2 tbsp. olive oil, divided
  • 1/4 tsp. powdered ginger
  • 2 tsp. fresh chives
  • pinch red pepper flakes
  • 1 large broccoli crown (about 2 cups)
  • 2 tbsp. gluten free Hoisin sauce
  • 1 tsp. sesame seeds, toasted
  • rice or gluten free rice noodles for serving

Preparation:

Once you start cooking this dish comes together very quickly, so measure and prep all of the ingredients ahead of time.

For the marinade, whisk together 1 tbsp. coconut aminos, 1 tsp. brown sugar, the garlic slices, 1 tbsp. of olive oil, 1/2 tsp. of sesame oil, 1/4 tsp. powdered ginger, chives and pinch of red pepper flakes.

Cut the sirloin (uncooked) into 1″ cubes and add to the marinade.  Cover and let it stand at room temperature for 30 minutes.

Toast the sesame seeds in a dry skillet, watching closely that they don’t burn.  Set aside for garnish.

Next, cut the broccoli into uniform pieces.  Steam 5 minutes.  Remove the steamer basket from the heat and set aside while you finish the dish.

Add the remaining tbsp. olive oil and 1 tsp. sesame oil to the skillet and begin browning the beef.  Don’t crowd the pan, do it in 2 batches if needed.  Discard any marinade left in the bowl.

Stir in 2 tbsp. hoisin sauce.

Finally, add the broccoli to the skillet and toss with the beef.

Let it cook for another minute or so, then transfer to a platter.  Garnish with toasted sesame seeds and either toss with rice noodles or serve with rice.

Here I served it with Thai rice noodles.

Shown here, served with rice.

So, were you thinking of ordering takeout?  Try this instead, you will love it!

Notes ♪ Coconut Aminos contain about 1/10th the sodium of gluten free soy sauce.  If you aren’t worried about sodium, try a gluten free soy sauce or tamari.  I love San-J Tamari, which also comes in a lower sodium version that is completely gluten free.

Notes ♫ Not all Hoisin sauce is gluten free!  Be sure to check the labeling.  Hoisin sauce that lists soy sauce as an ingredient is not gluten free.

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Sirloin Tips

Sirloin tips have always been one of my favorite restaurant entrees.  Much to my dismay, many restaurants use soy sauce in their steak marinade, making this meal off limits for those of us with Celiac disease.  Fortunately, it is easy to recreate this great meal at home.  Be sure and check out my homemade, gluten free steak marinade, or use coconut aminos for a lower sodium option.

Dinner for two

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Ingredients:

Preparation:

Combine the steak tips with 2 tbsp. gluten free steak marinade.  Let them marinate for 30 minutes to an hour at room temperature.

While the steak marinates, cook the rice in 2 cups broth, either stovetop or in a rice cooker (here’s mine, it’s perfect for 2 people).  Heat a large nonstick skillet with a little olive oil over medium low.  Add the steak tips.

Brown the meat on both sides, turning once.

It doesn’t have to be cooked through at this point.

Transfer to a bowl, wipe the skillet clean and add the veggies with more olive oil.

Cook several minutes until crisp tender.  Season with salt and pepper.  Add the steak tips back to the skillet to finish cooking.

Finish with 1 tbsp. tamari or coconut aminos, and transfer to a serving platter.  You can combine with the rice at this point or keep the rice separate if you’re watching carbs.

Serve with rice and you have one easy meal!

Notes: ♪♫ Tamari is a delicious, gluten free alternative to soy sauce.  San-J gluten free Tamari is my favorite.  If sodium is a concern, try Coconut Aminos.  Both gluten free and soy free, Coconut Aminos have a much lower sodium content.  Coconut Secret is the brand I use, and it works well in this recipe as well as many of my Asian inspired favorites.

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Shrimp with Broccoli and Gluten Free Tagliatelle

Who said you can’t make a healthy, delicious meal from scratch without spending hours in the kitchen? Here is a light and easy dinner that will become a family favorite.  Inspired by a restaurant meal, the original was made with tons of butter and egg noodles, but I’ve made a lighter, gluten free version that is oh so good.  Ready in less than 30 minutes, it’s perfect for busy weeknights.  Notice that I used a healthy amount of garlic?  Yes, the garlic flavor is quite prominent in this dish!  You can cut back if you wish, but I encourage you to try it.

-Dinner for two

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Ingredients:

  • 12 jumbo raw shrimp
  • 4 oz. Gluten Free Tagliatelle Noodles *see notes
  • 1 broccoli crown
  • 1 heaping tablespoon of garlic, minced
  • 1 tbsp. olive oil plus more for finishing
  • salt and pepper to taste
  • pinch of red pepper flakes, optional
  • 2 tbsp. butter, divided

Preparation:

This dish comes together in a flash, so you will want to have all your ingredients organized before you begin.  If the shrimp are frozen, thaw them under cold water, peel and devein.  Cut the broccoli into florets and mince the garlic.  Set up a pot of salted water for the pasta.

I’m using a large nonstick skillet for this recipe.  I started the dish by gently warming the garlic in 1 tbsp. olive oil over lowest heat for 5-10 minutes to mellow the flavor.  If you like, add a pinch of red pepper flakes for a pop of heat!  Keep that burner on low, you don’t want the garlic to brown or burn.

Steam the broccoli for 3 minutes then run it under cold water to stop the cooking.  Drain to remove most of the liquid.  Cook the tagliatelle to 3 minutes less than package directions.

Raise the heat to medium low and add 1 tbsp. butter to the garlic.

Add the broccoli to the skillet and stir to coat.

Add the shrimp, distributing it evenly and making sure it has contact with the pan.  (Here’s where that larger skillet comes in handy).

When the bottoms are barely pink turn the shrimp over, 2-3 minutes.  Season with salt and pepper to taste.  The shrimp are not completely done at this point; they will finish cooking with the noodles.

Add the cooked noodles to the skillet with the remaining 1 tbsp. butter.  Toss well so all the ingredients are blended and evenly coated with butter and transfer to a serving platter.

Finish with a drizzle of good olive oil.

What a beautiful plate to bring to your table.  So easy and delicious, and dare I say healthy?

Notes ♪♫ The original entrée that inspired this post was made with egg noodles.  I wasn’t able to find a gluten free version of the wide, curly egg noodles that I remembered, but I love the gluten free Tagliatelle from Jovial that I used in this recipe.  One of my favorite brands, they are delicious and held up well in this dish!

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Shrimp with Broccoli and Gluten Free Tagliatelle

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  • Author: © My Gluten Free Cucina
  • Cook Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 2 Servings 1x
  • Category: Dinner
  • Method: Skillet
  • Cuisine: Seafood
  • Diet: Gluten-Free
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Description

Here is a light and easy dinner that will become a family favorite.  Inspired by a restaurant meal, the original was made with tons of butter and egg noodles, but I’ve made a lighter, gluten free version that is oh so good.  Ready in less than 30 minutes!

Ingredients

Scale
  • 12 jumbo raw shrimp
  • 4 oz. Gluten Free Tagliatelle Noodles *see notes
  • 1 broccoli crown
  • 1 heaping tablespoon of garlic, minced
  • 1 tbsp. olive oil plus more for finishing
  • salt and pepper to taste
  • pinch of red pepper flakes, optional
  • 2 tbsp. butter, divided

Instructions

Have all your ingredients organized before you begin.  If the shrimp are frozen, thaw them under cold water, peel and devein.  Cut the broccoli into florets and mince the garlic.  Set up a pot of salted water for the pasta.

In a large nonstick skillet, gently warm the garlic in 1 tbsp. olive oil over lowest heat for 5-10 minutes to mellow the flavor.  If you like, add a pinch of red pepper flakes for a pop of heat!  Keep that burner on low, you don’t want the garlic to brown or burn.

Steam the broccoli for 3 minutes then run it under cold water to stop the cooking.  Drain to remove most of the liquid.

Cook the tagliatelle to 3 minutes less than package directions.

Raise the heat to medium low and add 1 tbsp. butter to the garlic.

Add the broccoli to the skillet and stir to coat.

Add the shrimp, distributing it evenly and making sure it has contact with the pan.

When the bottoms are barely pink turn the shrimp over, 2-3 minutes.  Season with salt and pepper to taste.  The shrimp are not completely done at this point; they will finish cooking with the noodles.

Add the cooked noodles to the skillet with the remaining 1 tbsp. butter.  Toss well so all the ingredients are blended and evenly coated with butter and transfer to a serving platter.

Finish with a drizzle of good olive oil.

Notes

The original entrée that inspired this post was made with egg noodles.  I wasn’t able to find a gluten free version of the wide, curly egg noodles that I remembered, but I love the gluten free Tagliatelle from Jovial that I used in this recipe.

 

Gluten Free Shrimp and Sausage Fettuccine

A well-stocked pantry means that I always have enough on hand to pull together a quick meal.  The ingredients in this spicy seafood pasta dish are all pantry staples in my Cucina!  Garlic, onions, olive oil are the foundation of so many recipes.  I buy frozen jumbo shrimp when on sale and keep my homemade Italian Sausage patties in the freezer as I add a little into so many recipes.

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Ingredients:

  • 14 jumbo shrimp, peeled and deveined
  • 4 oz. gluten free Italian sausage
  • 2 tbsp. olive oil
  • 1/2 medium sweet onion, diced
  • 1 tbsp. garlic, minced
  • 14.5 oz. can fire roasted diced tomatoes
  • 4 oz. gluten free fettuccine pasta
  • 1/2 tsp. basil
  • 1/2 tsp. oregano
  • 1/2 tsp. marjoram
  • salt and pepper to taste
  • ladle of pasta water
  • 3 tbsp. milk (or cream)
  • fresh Italian parsley, for garnish

Preparation:

Brown the sausage in a large non-stick skillet, breaking it up with a spatula.

Add the onions and garlic, stir and cook until the onions are translucent.

Add the tomatoes and herbs.  Cover and simmer over low heat.

Boil water for pasta and cook to 1 minute less than package directions.

With 5 minutes left on the pasta, add the shrimp to the skillet along with 3 tbsp. milk.  If it looks dry add a ladle of pasta water.

To finish, add the fettuccine to the skillet and toss well to combine.  Cook for 1 minute longer.

Transfer to a serving platter and garnish with fresh parsley.

Notes: ♪♫ I used Barilla Gluten Free Fettuccine in this recipe.  I love the texture of the wider noodles, and the gluten eaters enjoyed it as well!

 

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Gluten Free Beef Stir Fry

I love stir fry meals for busy weeknights!  When you get home from a long day at work, you don’t want to spend a lot of time making dinner.  This is one of my favorite Asian inspired recipes that is on the table in 30 minutes.  I used frozen veggies to make the prep even faster!  Use petite sirloin when possible and slice it yourself.  It will be far more tender and flavorful than the cuts usually sold as stir fry beef.

3-4 Servings

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Ingredients:

  • 3/4 lb. petite sirloin cut into thin strips
  • 4 oz. gluten free Pad Thai rice noodles
  • 1 lb. bag frozen Asian stir fry vegetables
  • 1 clove garlic, minced
  • 1/2 onion, diced
  • 1 baby Bok choy, chopped
  • 1/4 cup Mirin (rice wine)
  • 2 tbsp.  gluten free soy sauce
  • 1/2 cup gluten free chicken broth
  • 1/4 tsp. garlic powder
  • 1/4 tsp. ginger powder
  • 1 tbsp. cornstarch
  • olive oil
  • toasted sesame oil
  • additional gluten free soy sauce, to taste
  • ground pepper, to taste
  • scallions, for finishing (optional)
  • toasted sesame seeds (optional)

Preparation:

Toast sesame seeds in a small saucepan and set aside.

Whisk together the Mirin, soy sauce, chicken broth, garlic powder, ginger powder and cornstarch.  Set aside.  Boil water for the noodles and salt well.

Chop the Bok choy, separating the bulb from the leaves.

Heat a large nonstick skillet and add a little olive oil with 1 tsp. sesame oil.  Quickly brown the beef on the outside (don’t cook through), transfer to a bowl and sprinkle with gluten free soy sauce.

Wipe the skillet clean, and begin cooking the onion in olive oil, with a tsp. of sesame oil.  Add the bulb (bottom section) of the Bok choy, reserving the leaves.

Next add the frozen veggies, garlic and Bok choy leaves.  Season with ground pepper and a few more shakes of soy sauce.  Cover and cook 3 minutes.

Cook the noodles for 3 minutes and drain.  To finish, add the beef back to the skillet, and toss for 30 seconds to finish cooking.

Add the noodles and pour the sauce over everything, then use 2 spatulas to turn and coat evenly with the mixture.  Toss continuously for about 1 minute or until the sauce thickens.

Transfer to a serving dish and garnish with scallions and/or sesame seeds.

This dinner is a real family favorite.  People are always surprised at how easy it comes together and the frozen veggies are a real time saver.

Notes ♪♫ Always check that your soy sauce, chicken broth, seasonings and noodles are gluten free.  Avoid frozen veggies with added seasoning, sauce or glaze.

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Breaded Pork Medallions with Beans and Potatoes

I’m always looking for recipes to incorporate more beans into our meal plan.  Beans are nutritious, economical and rich in fiber, which is sorely lacking in the gluten free diet.  This bean and potato side was the perfect accompaniment to my easy breaded pork medallions!  I used cannellini beans in this recipe, but you can use any variety you prefer!

4 Servings

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Ingredients:

Preparation:

Soak the pork in 1/3 cup milk for at least 30 minutes.

Cook the bacon in a deep skillet, then remove and drain on paper towels, reserving the fat.  Add the diced onions to the skillet with 1 tbsp. olive oil and cook them on very low heat to caramelize, about 25 minutes.

Add the potatoes with an additional tbsp. of olive oil.  Sprinkle with Italian seasoning.  Toss to coat, add 1/3 cup chicken broth and cook 20 minutes longer.

Drain and rinse the beans and add to the skillet with an additional 1/3 cup of chicken broth.  Cook for another 15 minutes.

Dredge the pork medallions in the breadcrumbs, and cook in a large, nonstick skillet coated with olive oil, 5 minutes per side.

Serve over the potatoes and beans.

I added a side of roasted green beans.

Dinner was delicious and there were plenty of leftovers!

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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

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Ingredients:

  • 2-3 boneless pork chops 3/4″ thick
  • 1/2 cup seasoned gluten free breadcrumbs
  • 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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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 Caserecce 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 had to hurry through the photo shoot!

What a meal!  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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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 Tuscan 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 saucepan, 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 I used is from Jovial.

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