Gluten Free Pappardelle with Mushroom Cream Sauce and Veal Meatballs

This plate full of happiness features beautiful ribbons of homemade pappardelle pasta prepared with a tomato mushroom cream sauce.  Tiny veal meatballs complete the dish.

Completely gluten free, I used my favorite, Better Batter Original All Purpose Blend to make the pasta noodles and they were just perfect!  I used my KitchenAid® to roll out the pasta dough and that definitely made the job easier.  You can do it with a rolling pin if you have patience!

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Dinner for 2

Ingredients:

For the pappardelle

For the Veal Meatballs

  • 1/2 lb. ground veal
  • 1 egg, beaten
  • 1 tsp. minced garlic
  • 2 tbsp. minced shallots
  • 1 tsp. fresh parsley
  • salt and pepper to taste
  • 2 tbsp. gluten free seasoned breadcrumbs
  • 2 tbsp. potato flakes
  • cooking spray

For the Sauce

  • 1 tbsp. olive oil
  • 1/8 tsp. red pepper flakes
  • 3 oz. shitake mushrooms, sliced
  • 5 oz. baby bella mushrooms, sliced
  • 2 tbsp. minced shallots
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/8 tsp. garlic powder
  • 1/8 tsp. onion powder
  • 1/8 tsp. paprika
  • 2 tsp. garlic, minced
  • 1 tbsp. fresh Italian parsley, chopped
  • 1/4 cup white wine
  • 2 tbsp. heavy cream
  • 2/3 cup tomato sauce
  • 2 tsp. butter
  • 2 tbsp. grated parmesan

Preparation:

To make the pappardelle, combine 70g. flour with remaining ingredients in the bowl of a stand mixer and beat with the paddle attachment for 5 minutes to form a soft dough.

Bring the dough together and sprinkle with more flour, then wrap in plastic wrap.  Let the dough rest for 15 minutes.

Divide the dough into 4 sections and work with one piece at a time.  Begin feeding it through the pasta roller, starting with the thickest setting.  Pass it through several times, then begin increasing the roller setting each time until you have a sheet that is thin without tearing the dough.  For pappardelle, this would be setting 3 or 4 on a KitchenAid pasta roller attachment.  Repeat with each section and lay the sheets on floured wax paper.

Note: For a full tutorial on how to make pappardelle refer to this post!

When you have completed rolling the 4 sheets, cut them into 3/4″ ribbons.   Hang them up to dry on a pasta drying rack.

To make the meatballs, combine all ingredients in a bowl and mix well with your hands or use a potato masher.

Line a baking sheet with foil and mist with cooking spray.  Form 12 small meatballs and arrange on the baking sheet, leaving space in between.

Broil 4 minutes per side, 8 minutes total.  Remove from the oven and set aside.  Set up a pot of salted water for the pasta and bring to a rolling boil.

Now, to put it all together make the sauce.  In a large nonstick skillet over medium low heat, add the olive oil and red pepper flakes.  Add the mushrooms and shallots, season and stir frequently until they begin to release their liquid.

Add the garlic and parsley then add the white wine.

Allow the wine to reduce for 2 minutes then stir in heavy cream.

Finally add the tomato sauce and the veal meatballs with 2 tsp. butter.

Add the pasta to the boiling water and cook for 3 minutes.  You can add a ladle of the pasta water to the sauce if it appears dry.

Use tongs to carefully remove the pappardelle from the water and add to the sauce.  Add another pat of butter and stir in the parmesan cheese.

Carefully fold everything together until cheese is completely melted.

Transfer to a serving platter and garnish with Italian parsley.

Notes ♪♫ Gluten free dough can be so temperamental.  It does tend to stick and tear.  For best results keep the dough and the roller lightly dusted with flour as you work.  I was thrilled to get my pasta sheets to setting #4 on my KitchenAid®, this was an ideal thickness for the pappardelle noodles.  Try to get to at least the third setting, and don’t worry if you have a few tears and odd shaped noodles, they will still be delicious!

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Pork Chops with Apples and Cipollini Onions

Have you tried Cipollini onions?  Cipolla means onion in Italian, and cipollini are “little onions”.  Milder and sweeter than regular onions, Cipollini can be a flavorful addition to pork and beef dishes.

You may think these little onions are difficult to peel, but here’s a trick!  Simply soak them in water for 30 minutes before you begin prepping the meal.  Those skins will pop right off!  This is an easy dinner for two, and with only one pan required, cleanup is a breeze!

Dinner for two

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Ingredients:

  • 2 pork chops, 1″ thick, bone in
  • 8 oz. cipollini onions, peeled and trimmed
  • 1 apple, peeled and sliced
  • 1/2 cup of 1% milk
  • 1/2 cup of white wine (NOT cooking wine!)
  • 1/2 cup gluten free seasoned breadcrumbs
  • salt and pepper
  • 2 tbsp. olive oil
  • 1 tbsp. butter

 Preparation:

Soak the Cipollini onions in water for 30 minutes.  Be sure they are submerged.  At the same time, tenderize the pork chops by placing them in a non-reactive dish with 1/2 cup milk for 30 minutes, turning once.  Season with salt and pepper.

After soaking for 30 minutes, peel and trim the onions.

Heat a large nonstick skillet with the olive oil and butter.  Season the Cipollini with salt and pepper and cook on medium low heat for 8-10 minutes, turning every few minutes.

Here you can see the onions are partially cooked and starting to get some color.  At this point push them to the side, to make room for the pork chops.

Take each pork chop, shake off the excess milk and dredge in the breadcrumbs.  Add the pork chops to the center of the pan, cover and cook 4 minutes.

Turn the pork chops, add the apples to the pan along with the wine, then cover and cook for an additional 4 minutes.  Remove the cover and allow any remaining liquid to evaporate, then transfer to a serving platter.

I served them with a side of white rice.

Notes ♪♫ I used Aleia’s gluten free Italian breadcrumbs in this recipe.  They are so delicious, the closest I have found in taste and texture to regular Italian breadcrumbs.  Everyone in your family will love them, gluten free or not!

Originally published 02/10/2020           Updated 01/02/2023

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Gluten Free Sausage Cheese Ball Appetizers

These little one bite appetizers are the bomb!  Proof that gluten free does not have to be complicated, this easy recipe is perfect for all your party and game day get togethers.  You may want to make a double batch, they’re that good!

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I used Premio Mild Italian Sausage in this recipe, but you can change it up and use a sweet or hot sausage, just check ingredients for gluten.

For the pancake/biscuit mix I used and recommend Better Batter.  It works well in this recipe, and no one will know it’s gluten free!  Plus, this mix has so many other uses, you know the extra won’t go to waste.

Ingredients:

  • 2 tbsp. onion, small dice
  • 2 tbsp. celery, small dice
  • 1 tsp. olive oil
  • 1/2 cup mild cheddar cheese
  • 3 tbsp. gluten free pancake/biscuit mix
  • 1/4 tsp. garlic powder
  • 1/8 tsp. crushed red pepper
  • 6 oz. mild Italian sausage (about 2 links), casing removed
  • 1/4 cup egg whites
  • cooking spray
  • 1/2 cup gluten free BBQ sauce, for serving

Preparation:

Chop the onion and celery into 1/4″ pcs.  Add to a small nonstick skillet with 1 tsp. olive oil and cook over medium heat until translucent.  Set aside to cool.

In the same skillet, partially cook the sausage.

Transfer the sausage, onion and celery to an electric chopper and pulse a few times to break it up.

Mix the cheese, pancake/biscuit mix, garlic powder and crushed red pepper together in a small bowl.

Add the sausage, onion and celery mixture with 1/4 cup egg whites.

Using your hands, gently toss and mix everything together without squeezing.

Preheat the oven to 375º.  Line a sheet pan with foil and mist with cooking spray.  Form 1-inch meatballs and arrange them on the sheet pan with space in between.

Bake for 15 minutes, turning once.

Drain on paper towels.

Transfer to a serving tray with your favorite gluten free BBQ sauce for dipping.  You can prepare ahead and reheat in the microwave before serving.

Notes ♪♫ This post was inspired by a recipe on Taste of Home.  That’s right, you don’t always need a gluten free recipe or special cookbook.  In fact, only one ingredient substitute was needed to make this recipe gluten free, and you can whip up a batch in under an hour!

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Skirt Steak with Caramelized Onions

Are you a steak lover?  Boy, do I love a good steak dinner, and I’ll never say no to a Ribeye or New York Strip.  But have you seen the price of beef lately?

So, I started looking at more economical cuts and found skirt steak on sale.  I remembered making these Italian Skirt Steak Rolls a while back, and they were quite good!

This time though, my inspiration came from the caramelized onions that I used to top my Gluten Free Focaccia Bread and decided to pair them with the steak.  The beef and onion flavors are amazing together, and it couldn’t have been easier to make.  The trick to tender skirt steak is not to overcook it.  Just a quick sear in a hot grill pan is all it needs!

4 Servings

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Ingredients:

Preparation:

Trim visible fat from the skirt steak and cut into 4 pieces.  Sprinkle both sides with salt, pepper, garlic granules, onion granules and paprika.  Let it sit at room temperature for 30 minutes.

Slice the onion into thin rings.  Heat 1 tbsp. butter and 1 tbsp. olive oil in a nonstick skillet.  Add the onions and cook over medium low heat, turning occasionally until brown and caramelized.  Remove from heat and set aside.

Whisk together the white wine, red wine vinegar and beef broth.

Heat remaining 1 tbsp. butter and 1 tbsp. olive oil in a grill pan.  Add the steak and cook 4 minutes per side over medium heat.  Check for doneness with a meat thermometer, the internal temperature should be 140º for medium.

Remove the steak to a serving dish and keep warm.  Transfer the cooked onions to the grill pan and deglaze with the wine/broth mixture.  Stir gently, until about half of the liquid has evaporated.

Top the steak with onions and drizzle with any remaining pan juices.

Notes ♪♫ This simple recipe comes together with just a handful of ingredients, proof that gluten free does not have to be complicated.  The skirt steak was SO good, I’ll definitely be making it again!

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Gluten Free Tuscan Kale Soup

Tuscan Kale Soup, also called Zuppa Toscana is a restaurant favorite.  Made with potatoes, sausage, cannellini beans and (of course) kale, it is a hearty soup that can be a meal in itself.  Most of the ingredients are naturally gluten free, just watch labels on sausage, broth and seasonings.

The recipe makes 6-8 cup size servings or 4 dinner bowl size servings.

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Ingredients:

  • 2 strips of bacon
  • 1/2 medium sweet onion, diced
  • 2 cloves garlic, minced
  • 6 oz. gluten free Italian sausage (I used Premio)
  • 3.5 cups gluten free chicken broth
  • 1 tsp. Tuscan seasoning
  • salt and pepper, to taste
  • 1 medium russet potato, peeled and diced
  • 1 bunch of Tuscan kale, ribs and stems removed
  • 15.5 oz. can cannellini beans
  • 2 tbsp. heavy cream
  • grated cheese, for serving

Preparation:

Heat a 4 qt. soup pot on medium low.  Cook the bacon and drain on paper towels.  Crumble and set aside for serving.

Next, remove sausage from casings and cook, breaking up the meat with a spatula.  Drain on paper towels.

Remove all but 1 tbsp. of fat from the pot.  Add the onions and cook for 5 minutes.  Add the garlic, diced potatoes, chicken broth and seasoning.  Simmer 15 minutes.

Drain and rinse the beans.  Add the beans and sausage back to the pot and simmer 5 minutes.

Rinse the kale thoroughly, remove ribs and stems, and tear into small pieces.  Add kale to the pot and simmer 15 minutes more (don’t worry, it will cook down).

Stir the cream in just before serving.  You can leave the soup just like this, or partially puree it with a stick blender.

Ladle into bowls, garnish with crumbled bacon and grated cheese.

Notes ♪♫ Gluten free sausage is widely available today, but it is usually smoked or fully cooked.  When I spotted this fresh Italian sausage from Premio at the market, I knew exactly what I was going to make with it.  Here is a link to the sausage I used in this recipe.  Premio Sweet Italian Sausage 

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Roasted Rainbow Carrots

Are you looking for a beautiful and easy side dish for your holiday table?  Roasted Rainbow Carrots are so pretty and go well with a variety of roasts and main courses.  In this easy preparation, I roast them whole with butter and herbs then give them just a brush of maple syrup at the end for sweetness.  Of course, you can do this with regular carrots.  Just be sure to choose slender carrots that are about the same size, so they cook evenly.

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Ingredients:

Preparation:

Peel and trim the carrots, leaving a little of the stem (for appearance, not to eat).

Rinse the carrots and pat dry.

Line a sheet pan with foil and mist with cooking spray.  Arrange the carrots in a single layer, dot with butter and season with salt, pepper and thyme.

Roast at 400º for 20-25 minutes or until they reach the desired softness.

You can prepare to this point the night before and reheat in the morning.  Brush the carrots lightly with maple syrup and return to the oven for 15-20 minutes at 325º.  Transfer to a serving dish.

Notes ♪♫ Thyme pairs beautifully with carrots.  I was fortunate enough to still have fresh thyme from my herb garden when I made this for Thanksgiving.  Look for it in the supermarket, or if you can’t find it, use dried thyme.

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Skillet Farfalle with Diced Ham

I love easy skillet dinners like this one for busy weeknights!  You can make the whole meal beginning to end in about 30 minutes.  Honestly, if you prep the veggies the night before it can be ready in less time than that.  It’s a great way to use leftover ham, or you can purchase a ham steak which is what I did here.  Don’t forget those little finishing touches that can make a meal special, in this case it’s a sprinkle of toasted Pignoli (pine nuts), a favorite of mine!

3-4 Servings

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Ingredients:

  • 8 oz. boneless ham steak, cut into small cubes
  • 4 oz. gluten free pasta
  • 1 cup sweet onion, diced
  • 1 tbsp. garlic, minced
  • 1 cup frozen peas, thawed
  • 1 can (14.5 oz.) diced tomatoes
  • 1/2 tsp. gluten free Italian seasoning
  • salt and pepper to taste
  • Olive oil
  • 1 tbsp. pignoli (pine nuts), toasted
  • 1/2 tsp. Italian seasoning
  • fresh Italian parsley, for garnish
  • grated Parmesan, for serving

Preparation:

Toast the pignoli until lightly browned and fragrant.  I like to use a small saucepan, so they don’t jump all over the place.  Set aside for garnish.

Cook the pasta to 1 minute less than package directions, drain and set aside.  While the pasta cooks, heat a large, nonstick skillet with 1 tbsp. olive oil and cook the ham 3 minutes.  Remove and set aside.

Add a little more olive oil and cook the onions until just beginning to brown, about 3 minutes.  Add the garlic and peas, cook 2 minutes more stirring frequently.  Season with salt and pepper.

Add the tomatoes with their liquid, toss well to combine and cook until liquid almost evaporates.  If the pan is too dry add a ladle of pasta water.  Sprinkle with Italian seasoning.

Add back the ham.

Next add back the drained pasta and toss well.  Drizzle with olive oil, stir and toss to finish cooking the pasta, 1 minute more.  Sprinkle grated cheese.

Transfer to a serving dish, garnish with parsley and toasted pignoli, and serve with grated cheese.

Notes ♪♫ I used Jovial gluten free farfalle (bowtie pasta) in this recipe.  One of my favorites, it has great taste and chew.  The Smithfield ham steak was labeled gluten free.  Always check ingredient labels for hidden gluten, especially in processed foods and seasoning blends.

Originally published 5/16/2020        Updated 12/10/2022

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Gluten Free Oatmeal Raisin Cookies

A word of Caution- This recipe contains oats.

A recent statement from Gluten Free Watchdog states that they cannot currently recommend ANY brand of gluten free oats.

Whether or not you continue to consume oats is a personal choice.  As we await more information, I will preface any recipes that include oats with a link to this important statement from Gluten Free Watchdog, an independent, subscriber-driven gluten-testing organization.  About | Gluten Free Watchdog

***

Mr. Cucina had been asking me to make his mother’s oatmeal cookies for quite some time.  Her vintage recipes are a part of her legacy and always bring back good memories.  The holidays were the perfect time to make my husband one of his favorites!

Of course, I wanted to enjoy the cookies too, so I scanned the ingredient list to see where a gluten free substitute was needed.  Suprise, there was really only one ingredient that I had to change!

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The original recipe called for 1 cup of Gold Medal Flour, and I substituted 120g. of Better Batter Original Blend.  That’s it!

Of course, oats are tricky on the gluten free diet.   ALWAYS choose gluten free oats and for additional peace of mind look for purity protocol oats.

About 6 dozen cookies.

Ingredients:

  • 120g. gluten free all-purpose flour (I used Better Batter Original)
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. baking soda
  • 1/2 tsp. cloves
  • 1 cup raisins (I used Sunmaid)
  • 1 cup chopped walnuts
  • 3 cups quick-cooking gluten free oats (I used Bobs Red Mill)
  • 3/4 cup shortening (Crisco is gluten free)
  • 1 cup brown sugar (packed)
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 tsp. vanilla extract

Preparation:

Preheat the oven to 350º.  Combine the dry ingredients, flour through oats in a large bowl and mix well.

In the bowl of a stand mixer, add the shortening, sugars, egg and vanilla.  Beat on low speed with the paddle attachment until well combined.

Add the dry ingredients and beat on low speed, just until combined.  Gather the mixture together and rest 15 minutes.

Scoop the dough by rounded teaspoons and place at least one inch apart on a prepared baking sheet.  I used a silicone mat to prevent sticking.

Bake 17-20 minutes on the middle shelf.  Cookies are done when almost no imprint remains when touched with your finger.  Immediately remove from the baking sheet.

As the cookies were baking, Mr. Cucina said, “now you know what my mother’s kitchen smelled like”.  That alone was worth the effort. ????

Apologies if these cookies don’t make it to anyone’s house.  We were eating them right out of the oven!

For those with more restraint, cookies can be stored in an airtight container for several days or frozen, great to make ahead for your Christmas cookie trays!

Notes ♪♫ For best results, be sure to use quick cooking oats in this recipe (not thick cut or old fashioned).  I always keep a bag on hand for baking!

 

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Prosciutto Wrapped Pork Tenderloin

Pork tenderloin is an easy and delicious main course.  Whether you are having a casual family meal, romantic dinner for two or dinner party with guests, pork tenderloin is always a great choice.  With a simple, elegant preparation that looks like you fussed, you will have dinner on the table with plenty of time to make your side dishes and socialize!

If roasting more than one tenderloin try to get them about the same size, so that they all finish cooking at the same time.  For foolproof results, always use a meat thermometer!

Here’s how to make it.

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Ingredients:

  • Pork tenderloin (allow 4-6 oz. per serving)
  • Olive oil, about 1 tsp. per pound of meat
  • Salt and pepper to taste
  • Thinly sliced prosciutto, about 4 slices per tenderloin
  • Fresh Italian parsley

Preparation:

Preheat the oven to 325°

Remove the tenderloins from the package.  Pat dry with paper towels and rub with olive oil.  Season all over with salt and pepper, then wrap each tenderloin in prosciutto slices.  This keeps the meat very moist.  Tie each tenderloin every few inches with cooking twine.

Use a roasting pan with a rack.  Mist the rack with cooking spray and set the tenderloins with space between for the air to circulate.  Drape fresh parsley over the top and insert an oven safe thermometer in the thickest part of the largest tenderloin.

If you don’t have a probe (oven safe) thermometer, then roast for 20 minutes per pound and check with an instant read.

When the internal temperature reaches 140° (pink in the center) remove from the oven and tent with foil.  If you like it more well done, then let it go a little longer, up to 150°.  Allow the roast to rest covered for at least 10 minutes to redistribute the juices.

Slice and serve (don’t forget to remove the strings!).  Isn’t that beautiful?  So easy and always a hit with the family.

Notes ♪♫ A single tenderloin will usually weigh between 1 and 1¼ lbs.  If your package weighs more, you will likely find that it actually contains 2 smaller tenderloins.  For a small family you can separate the 2 tenderloins, cook one and freeze the other.

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Fast and Easy Gluten Free Gravy

I have a wonderful recipe for Thanksgiving Turkey Gravy that I make every year.  I start with fresh turkey legs or thighs, roast them and braise with aromatic veggies to make a rich, flavorful stock that makes the most amazing gravy.  And while I love this make ahead recipe, I can appreciate that not everyone wants to go to all that trouble.

So, for all who are short on time and need a fast and easy recipe, this versatile gravy is for you!  It can be made a day ahead or morning of the holiday, no pan drippings needed!  It can be paired with pork, chicken, turkey, veal or even beef just by varying the base broth.

Arrowroot flour is gluten free and makes the smoothest roux, no lumps ever!

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4 Servings

Ingredients:

Preparation:

Whisk together the broth, onion powder and garlic powder in a microwave safe container.  Microwave for 90 seconds.

In a small nonstick saucepan, melt butter then whisk in the arrowroot flour to make a roux.

Continue whisking until the roux begins to take on a little color like this.

Then slowly stream in the warmed broth and whisk until smooth.

Continue simmering and when it reaches the color and thickness you prefer lower the heat and keep warm.

This is a gravy that you can whip up while you make dinner, even on a busy weeknight.  I made it to go with grilled turkey cutlets and it was very good if I do say so!

Notes ♪♫ One of the things I love about this gravy, is that in addition to being gluten free, you can control the salt content.  For those on a low sodium diet, start with salt free broth, unsalted butter and use garlic and onion powder (not salt).  You can always adjust the taste by adding salt, but you are in control!

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