Gluten Free Chicken Chow Mein

Chicken Chow Mein, that most popular of takeout meals was my first introduction to Chinese American cuisine.

As a kid, my “go-to” takeout order was a combination dinner of Chow Mein, fried rice and an egg roll.  I ordered it every time!  While I have recreated many of my favorite takeout recipes, I can’t even remember the last time I had Chicken Chow Mein.  So why has this one remained on the back burner?

The noodles. 

How could I replicate the crunchy, restaurant style fried noodles that go with Chow Mein?  Traditional Chow Mein noodles are made with wheat.  And while I am a big believer in make from scratch, I just didn’t want to make my own noodles.

Then I discovered this!

I found these Gluten Free Chow Mein Noodles on Amazon, and they were spot on!  Get yours here!

For the connoisseurs out there, this is the East Coast version of Chow Mein, where the stir-fry is served over crispy fried noodles.

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Ingredients:

Veggies

  • 1/2 sweet onion, cut into 1/4″ slices
  • 6 celery stalks, cut into 1/4″ slices
  • 1 carrot, coarsely grated
  • 1/2 head of green cabbage, shredded
  • 2 cups bean sprouts

Marinade

  • 1 tbsp. sesame oil
  • 1 tbsp. minced fresh ginger
  • 1 tbsp. minced garlic
  • black pepper, to taste

Sauce

  • 1/2 cup gluten free chicken broth
  • 3 tbsp. gluten free oyster sauce
  • 1 tbsp. gluten free soy sauce (tamari)
  • 2 tsp. corn starch
  • 1 tsp. sugar

Chicken

  • 1 lb. boneless chicken breast
  • olive oil
  • sesame oil
  • gluten free chow mein noodles

Preparation:

Let’s break down the recipe into four easy steps.  Ready?

  1. Prep the veggies
  2. Marinate the chicken
  3. Make the sauce
  4. Stir fry the chicken and veggies

First, prep the veggies.  I used a mandoline to slice the onion, cabbage and celery.  A coarse grater was perfect for shredding the carrot.

Next mix together the marinade ingredients.  I used an electric chopper to mince the garlic and ginger.

Slice the chicken breast into thin strips and toss with the marinade.  Cover and refrigerate for 1 hour.

Whisk together the sauce ingredients.

Heat 1 tbsp. olive oil and 1 tsp. sesame oil in a large, nonstick skillet over medium low heat.  Add the chicken and quickly brown on all sides.  It does not have to be cooked through.

Remove the chicken to a bowl and keep warm.  Wipe the skillet clean and add another tbsp. olive oil and 1 tsp. sesame oil.

Add the onion first and stir fry until translucent.

Add the carrot and celery.  Continue cooking for several minutes.

Add the cabbage and toss well to combine.  Cover and cook for about 5 minutes.

Add back the chicken and stir into the veggies.  Make a well in the center and pour in the sauce.

Add the bean sprouts and continue tossing and stirring as the liquid thickens.

Transfer to a serving dish and sprinkle a few noodles over the top!

Serve over Chow Mein noodles with a side of white rice.

Notes ♪♫ My gluten eating family loved this meal!  The Chow Mein noodles are the bomb, and they are great with salads too!  I will definitely be adding this meal to our dinner rotation.

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Gluten Free Mushroom Soup

Homemade Mushroom Soup is always my first soup of the season.  An annual tradition signaling the end of summer, I make a pot right after Labor Day as our thoughts turn to cooler weather and comfort food.

This soup is the foundation for so many of my favorite winter stews and casseroles.  I keep some on hand in my freezer pantry, for those recipes that call for “a can of”.

Turmeric and saffron give this soup its beautiful golden color!  The recipe is so fast and easy, you can make a batch in under an hour.  I use a combination of mushrooms, such as white button, cremini and shitake. 

You can finish with cream for a Cream of Mushroom soup that is better than any canned.  Puree the soup or leave it chunky, your choice.  It freezes beautifully so make some now to have ready for the holidays!

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Ingredients: 

 Preparation: 

Whether you slice the mushrooms yourself or buy them pre-sliced, you will need to give them a good rinse.

Melt butter in a Dutch oven or 4-Quart soup pot.  Sauté the onions and celery in the butter until translucent.

Add all the mushrooms to the pot. 

Continue cooking over medium heat until the mushrooms release their liquid.

Have the chicken broth ready and stir in the flour.  It will immediately begin to thicken. 

Slowly stream in the chicken broth, stirring constantly so the flour doesn’t clump.  Add the salt, pepper, turmeric and saffron. 

Simmer 15 minutes then remove from heat.  Soup can be prepared ahead and frozen up to this point.

Here it is after cooling down for an hour or so.

I ladle the soup into freezer containers, about 1-1/2 cups each.

Notes ♪♫ If you plan to freeze the soup, I recommend not adding cream at this point.  For Cream of Mushroom Soup, drizzle in cream or half and half just before serving.

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Gluten Free Baked Penne

Today’s hearty baked pasta dish is pure comfort food!  A great choice for a potluck or casual family dinner, everyone will want to dig into this tasty casserole.  I use a combination of gruyere cheese with its superb melting qualities and parmesan cheese in the topping for a crispy contrast.  I sneak a few healthy veggies into the mix for even more flavor and texture.  Who’s hungry?

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Ingredients:

  • 1/2 cup grated Gruyere cheese
  • 1 cup grated Parmesan cheese, divided
  • 1/2 sweet onion, cut into large dice
  • 6 cremini mushrooms, sliced
  • 1/2 small zucchini 1/2″ dice
  • 2 garlic cloves, minced
  • olive oil
  • 8 oz. ground beef
  • 8 oz. ground veal
  • 3/4 tsp. Tuscan seasoning, divided
  • 2 tbsp. tomato paste
  • 2 cups tomato sauce
  • 1/2 tsp. sugar
  • 1/2 tsp. oregano
  • 1 tsp. basil
  • 8 oz. gluten free penne
  • cooking spray
  • 1/3 cup gluten free seasoned breadcrumbs
  • Italian parsley for garnish

Preparation:

Grate the cheese and set aside.  Add olive oil to a large nonstick skillet over medium low heat.  Cook the onions until they are translucent, then add the mushrooms, zucchini and garlic.  Sprinkle with 1/2 tsp. Tuscan seasoning.  Remove from the pan and set aside to drain in a colander to remove excess liquid.

In the same pan, add more olive oil along with the ground beef and ground veal.  Season with 1/4 tsp. Tuscan seasoning.

Break up the meat with a spatula and stir until completely browned.  Clear a space in the center of the pan and add the tomato paste.

Let it toast for 1 minute then stir it into the browned meat.

Add the tomato sauce, sugar, oregano and basil.  Cover and bring to a low simmer for 10 minutes.

Heat water for the pasta and cook according to package directions.  Stir the cooked and drained veggies into the meat sauce.

Drain the pasta and add to the pan with 1/2 cup gruyere cheese.  Toss to combine.

Mist a casserole dish with cooking spray and fill with the pasta and sauce mixture.  Drizzle the top with olive oil and top with 1/3 cup breadcrumbs and 1/3 cup parmesan cheese.

Cover with foil and bake for 15 minutes at 350º.  Use tongs to carefully remove the foil and broil for 2 minutes to crisp up the top.

Garnish with Italian parsley and bring to the table.  Serve with extra parmesan cheese and marinara sauce.

Notes ♪♫ Not all gluten free pastas are created equal.  I used Jovial Brown Rice Penne in this recipe.  My favorite brand, it holds up especially well in casseroles, where even after boiling and baking it maintains a great al dente consistency.

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Gluten Free Stuffed Shells

This meal has been on my bucket list for a while.  It was a few hours in the making, but worth every minute and a great thing to make on a Sunday afternoon.  The veal and zucchini stuffing has a nice pop of flavor!

The gluten free shells are delicate and prone to breakage, so be sure to cook a few more than needed just in case!

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Ingredients:

  • 1/2 sweet onion, minced (about 1-1/2 cups)
  • 1/2 small zucchini, minced (about 1 cup)
  • 2 cloves garlic, minced
  • 3 tbsp. olive oil, divided
  • fresh ground pepper, about 6 grinds
  • sea salt, to taste
  • 1/4 tsp. onion powder
  • 1/4 tsp. garlic powder
  • splash of white wine (about 1/4 cup)
  • 8 oz. ground veal
  • salt and pepper to taste
  • 1 oz. Italian cold cuts of choice (about 3 slices)
  • 1/2 cup ricotta cheese
  • 1 tbsp. parmesan cheese plus more for topping and serving
  • 4 oz. gluten free pasta shells (about 30 shells) *see notes
  • cooking spray
  • 15 oz. marinara sauce, homemade or purchased
  • fresh basil and Italian parsley for garnish

Preparation:

Use an electric chopper to process the onion, zucchini and garlic to a fine mince.  Heat 2 tbsp. olive oil in a stainless-steel skillet, add the minced vegetables and season with salt, pepper, garlic powder and onion powder.

Stir frequently and cook down until reduced by half.  Add a splash of white wine and continue stirring until most of it has evaporated.  Remove from pan and place in a colander to drain and cool.

Wipe the pan clean, add 1 tbsp. olive oil and brown the veal, breaking it up with a spatula.  Season with more salt and pepper.

Mince the cold cuts and add to the veal.  You can use prosciutto, pancetta or whatever you have on hand.  I happened to have a few slices of Italian Salame left over from an antipasto, and it really made the flavor pop!

Continue stirring frequently until most of the liquid cooks off, then add the browned meat to the colander to drain.

In a clean bowl, whisk 1/2 cup ricotta cheese with 1 tbsp. grated parmesan.  Stir in the veal mixture.

Cook the shells according to package directions, stirring gently so they don’t break.  Drain in a colander.

Coat a casserole dish with cooking spray and spread one ladle of sauce on the bottom.  Arrange the shells in the pan, then fill them with stuffing.

Spoon a little more sauce over the filled shells, and sprinkle with more grated parmesan.  Cover tightly with foil and bake for 30 minutes at 350º.

After 30 minutes, use tongs to carefully remove the foil.  Broil on low for 5 minutes.  Garnish with fresh parsley and basil.  Serve with extra sauce and grated cheese.

Notes ♪♫ It wasn’t easy finding these gluten free pasta shells from Farabella.  Currently out of stock on Amazon, I was lucky to find them here—>

 If you can’t get them where you live or you can’t have corn pasta, these Brown Rice Pasta Shells from Tinkyada are a good stand-in.

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Gluten Free Turkey Meatballs

Foodie friends, you don’t have to wait for November!  Try my Gluten Free Turkey Meatballs whenever you feel like having a little “Thanksgiving Lite”!  The flavors of sage, thyme, onion and celery mirror the big Thanksgiving dinner in a fraction of the time.

A little ricotta in the mix keeps the meatballs nice and moist.  Potato flakes and rolled oats are the magic that hold these gluten free meatballs together.  You are going to love this easy entree!  Complete the meal with a side of stuffing and drizzle of turkey gravy.

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Ingredients:

Preparation:

Use an electric chopper to finely mince the onion and celery.  Combine the first 8 ingredients in a bowl and mix thoroughly.  Add the breadcrumbs, potato flakes and oatmeal to the wet ingredients a little at a time until well combined (use your hands).

Line a baking sheet with foil and mist with cooking spray.  Spread 1 cup of breadcrumbs in a bowl or plate.  Form 12-14 meatballs, rolling each meatball in the breadcrumbs and arrange on the baking sheet at least 2″ apart.

Broil 5 minutes on high, turn and broil another 5 minutes.

With dinner on the table in under a half hour, you will want to add this to your weeknight rotation.  Everyone will love it!

Notes ♪♫ Oh those breadcrumbs, don’t they look amazing?  They are Aleia’s Italian Breadcrumbs, and yes, they are gluten free.  A bit more expensive but so worth it to get that true breadcrumb taste!

Originally posted 11/10/2018                          Updated post 8/12/2022

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Gluten Free BBQ Beef Short Ribs

Who doesn’t love beef short ribs!  Yes, they are pricey these days, but when they go on sale it’s time for a BBQ dinner.  In this very easy recipe, boneless beef short ribs are baked slowly at a low temperature and basted with a simple homemade barbecue sauce that will rival your favorite store brand!  It’s a meal that you can enjoy any time of year and with little effort.

The beef will shrink considerably during cooking, so start with twice as much as you think you need.  For two people I suggest 1.5 lbs. of boneless beef short ribs.  It may look like a lot to begin with, but there will be no leftovers 😉

Ingredients:

  • 1.5 lbs. boneless beef short ribs
  • salt and pepper
  • cooking spray
  • 1 batch homemade Gluten Free BBQ Sauce
  • fresh chives for garnish

Preparation:

Preheat the oven to 300º.  Cut each short rib into 3 pieces and place in a square baking dish coated with cooking spray.  Season both sides with salt and pepper.

Whisk together the BBQ Sauce ingredients or use your favorite store brand (I won’t tell).  Spoon 3 tbsp. of the sauce over the ribs.

Turn them over and spoon another 3-tbsp. sauce to coat.  Cover tightly with foil.

Roast for 2 hours at 300º, then use tongs to carefully remove the foil.  If there is too much liquid, you can remove some of it with a ladle.  Cook 30 minutes more, uncovered.

Warm the remaining sauce for serving.  Remove the short ribs and arrange on a serving platter.  Brush with the extra sauce and garnish with fresh chives.

This meal was so good!  I served the ribs with roasted carrots, parsnips and baby potatoes.  Use your favorite seasonal sides (sweet corn in summer for sure).

Notes ♪♫ If you prefer to buy the BBQ sauce, I recommend Stubbs.  All of their BBQ sauce flavors are delicious and gluten free.

Originally posted 05.27.2018                       Updated 08.06.2022

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Gluten Free Vintage Blueberry Cake

Vintage Blueberry Cake

An Heirloom Recipe Converted to Gluten Free

Some things in life should never be changed, and this heirloom cake is one of them.  An old family recipe passed down from one generation to the next, just a handwritten note tucked away in a recipe box.

My late husband had such fond memories of his mother making this cake and I was fortunate enough to inherit the recipe.  Here it is, written in her own hand.

I hadn’t made this cake since my Celiac diagnosis in 2017, and always wondered what would happen if I converted it to gluten free.  Would it taste as good?  The verdict, YES and the results were amazing!

My husband’s mother was born in 1925 and was by all accounts a phenomenal baker.  To honor her recipe, I did not want to make any unnecessary changes to the ingredient list.  The only gluten containing ingredient was the flour.  I substituted Better Batter Original Blend for the all-purpose flour.

Shortening was a common ingredient in vintage cookbooks (and still recommended today for things like pie crust).  So, I checked it out and in case you were wondering- yes, Crisco is gluten free!

When converting old family recipes, one of the dilemmas is that flour was often measured in cups.  How did the author measure 1 cup?  Scoop and level?  Spoon and level?  Pour and shake?  

For this I put my trust in the experts at Better Batter, who recommend a 120g. per cup conversion for their original gluten free flour blend.  My recipe called for 1-1/2 cups flour, and I converted to 180g. of Better Batter.  I’m happy to say, it worked perfectly!

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***When you shop Better Batter and use my Promo Code MGFC30 at checkout, you will receive 30% off any non-sale item! ***

CLICK HERE to take advantage of this incredible opportunity to try the flour that I call my little miracle in a bag!

Ingredients:

Preparation:

Preheat the oven to 350º.  Wash and dry the blueberries on a clean dishtowel.

Size matters!  Using the wrong pan will affect the baking time and overall appearance of the final product.  For this recipe you will need a standard 1 lb. loaf pan.  Line the pan with parchment and mist with cooking spray.

Sift the dry ingredients (flour, baking powder and salt) together and set aside.  Separate the eggs (yolks from whites).

In the bowl of a stand mixer with the whisk attachment, beat the egg whites until stiff and set aside.  In a separate bowl, beat the egg yolks with a fork.

Switch to the paddle attachment.  Cream the shortening with the sugar thoroughly, then add well beaten egg yolks.

With the mixer running, gradually add the dry ingredients alternately with the milk, beginning and ending with flour mixture.

Sprinkle the additional tbsp. of flour on the blueberries before adding to the batter.  This will keep them from sinking to the bottom of the cake as it bakes.

Fold the egg whites and vanilla into the batter, then fold in the floured blueberries.

Spread the batter evenly in the prepared baking pan.  Sprinkle the top of the batter with sugar.

Bake at 350° for 55 minutes, then turn the oven off and leave the cake in for 5 minutes longer.  Cool 10 minutes in the pan.

Grasp the parchment on either side and gently lift the cake onto a cooling rack.  Wait a few minutes then carefully peel away the parchment.

Let the cake cool to room temperature before serving.  Although this cake needs no further adornment, I like to dust the top with powdered sugar.

This cake is so simple, but the flavor and texture are rich and indulgent.  I think I did justice to the original recipe!  My husband always loved this cake and said he could not tell it was gluten free.

Notes: ♪♫ For best results, use fresh blueberries.  The baking time in the original recipe is 40 minutes, but I have found that it requires closer to an hour.  Check with a toothpick, and if the cake is still a tiny bit moist in the middle you can turn off the oven and leave it in 5 minutes longer.  The cake will continue to set as it cools in the pan.

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Gluten Free BBQ Turkey Meatloaf

Today my usual meatloaf recipe gets a spicy BBQ twist and dare I say a bit of a healthy spin, with the addition of ground turkey.  I’m calling it a “Turkey-Meat” Loaf!

I subbed ground turkey for half of the beef, and instead of ketchup I used a smokey BBQ sauce.  And instead of Italian seasoning I used a BBQ rub with some heat.  It was so delicious and moist (and no one was the wiser about the turkey)!

Did you know that gluten free meatloaf can be soggy and falling apart using only breadcrumbs?  I use a blend of breadcrumbs, rolled oats and mashed potato flakes for a meatloaf that is moist and holds together when you slice it!

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Ingredients:

Preparation:

Mince the veggies in an electric chopper, you will need about 1-1/2 cups total.  Use what you like or what you have on hand, this is a great way to use up bits of veggies you have in the fridge.  I used sweet onion, garlic, mushroom and zucchini.

Heat a small skillet with 1 tbsp. olive oil.  Add the minced veggies and cook over low heat until most of their liquid has evaporated.  They will reduce to about 1/2 cup.  Transfer to a bowl and cool to room temperature.

Mix the breadcrumbs, rolled oats and potato flakes together.

In a large bowl, whisk together 1 egg, 1/4 cup BBQ sauce and 1/2 tsp. BBQ seasoning.  Add the ground meat along with the cooled veggies.  Mix thoroughly with your hands.  Be sure that everything is well combined.

Begin adding the dry ingredients to the meat mixture a little at a time, incorporating with your hands.

Mist a loaf pan with cooking spray.  I love this silicone loaf pan for quick cleanup!  Spread the meatloaf evenly in the pan, be sure to get into the corners.  Drizzle a bit more BBQ sauce and use a fork to spread it over the top.

Bake for 35 minutes at 350º.  When it’s done, the meatloaf will be browning around the edges and pulling away from the sides of the pan, like this.

I served the meatloaf with mashed potatoes and butternut squash.  Everyone loved the smokey BBQ flavors.

Notes ♪♫ My favorite BBQ brand is Stubbs.  They have delicious sauces and rubs, everything from spicy to sweet, all gluten free.  My favorite is their Smokey Mesquite, which I used in this recipe.

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Gluten Free Catfish with Cornmeal Breading

I love Catfish!  We don’t often see it at the market, just a short time each year when in season.  When it does become available, this is how I like to prepare it.

First, I soak the Catfish in milk for 30 minutes.  Milk tenderizes the fish and gives it a milder flavor.  Then, after dredging in a seasoned cornmeal breading, I pop it into the fridge for 15 minutes.  Finally, the fish is cooked quickly on a buttered griddle.  It is nice and crispy on the outside, moist and flaky on the inside.

Is Breaded Catfish gluten free?

To make this recipe gluten free, the only change needed was to substitute a gluten free flour for regular in the cornmeal breading.

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Ingredients:

Preparation:

Add 1/2 cup of milk to a 9 x 13″ glass baking dish and season with Old Bay.  Soak the catfish in milk for 30 minutes, turning once.

In a large plate, combine the rice flour and cornmeal.  Sprinkle with Old Bay.

Dredge the catfish in the cornmeal mixture, pressing gently to coat both sides.  Transfer to a clean plate and refrigerate for at least 15 minutes (this helps the breading to adhere).

Melt 1 tbsp. of butter on a nonstick griddle pan, electric griddle or skillet.  Cook the catfish 5 minutes per side, adding another tbsp. of butter when you turn the fillets.

Transfer to a serving dish and sprinkle with fresh chives.

What goes well with Catfish?  In keeping with the Southern vibe of this meal, I made a side of Gluten Free Corn Cakes.  Check out the recipe here!

Notes: ♪♫ Be sure to choose cornmeal with the gluten free label (some are processed alongside wheat products and may not be safe for those with Celiac).  I like to use whole grain, medium grind cornmeal.  It’s great for breading and for baking.

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Easy Gluten Free Pasta Salad

Here is a simple, Italian inspired Gluten Free Pasta Salad to bring to the family BBQ, or to make ahead and enjoy with dinner after a busy workday.  With no mayonnaise, it won’t go bad on those hot summer days.  It’s a light refreshing side dish that won’t leave you feeling stuffed.

My biggest tip for this recipe is to assemble it no more than a few hours before serving.  You can prep the veggies the night before, but don’t cook the gluten free pasta too far ahead, it won’t keep as well in the fridge as regular pasta.  For best consistency, I like to drain and chill the pasta for 30 minutes before tossing it with the veggies and dressing.

8 servings (can be doubled)

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Ingredients:

  • 3 slices of bacon, diced
  • 8 oz. gluten free pasta
  • 1 tbsp. olive oil
  • 2 cups veggies cut into small dice –
      • frozen peas, thawed and drained
      • red onion, small dice
      • grated carrot
      • cucumber, small dice seeds removed
      • red bell pepper, small dice
      • green beans, blanched and diced
  • salt and pepper to taste
  • 1/4 cup Italian cold cuts, chopped (optional but good)
  • 1/2 cup gluten free Italian dressing
  • 1/4 cup grated Parmesan cheese

It’s been almost impossible to find these Garden Pagodas from Ancient Harvest since the pandemic.  But they are just perfect in this pasta salad, so if you spot them be sure to grab a couple of boxes!

This year I used a gluten free bowtie pasta (365 Whole Foods Market brand), and it was excellent!  The pasta held together beautifully and just the right texture.  I made a double batch.

Preparation:

You will need about 2 cups total diced veggies.  This is a great way to use up leftovers, use veggies you have on hand or use your favorites!  Today I’m using red onion, cucumber, carrots, bell pepper, peas and green beans.  You can do this step a day ahead to save time.  Keep everything chilled until ready to assemble the pasta.

Cook the bacon and drain on paper towels.

As I mentioned above, I recommend that you wait until a few hours before serving to assemble the salad.  Cook the pasta to al dente.  This will likely be several minutes less than the package directions, so taste frequently.  Drain the pasta and immediately rinse it under cold water to stop the cooking.

Place the colander over a large bowl, toss with 1 tbsp. olive oil and chill in the fridge for 30 minutes.

Combine the drained, chilled pasta with the veggies in a large bowl, toss with the bacon, cold cuts and cheese.

Add the Italian dressing and toss well.  You can bring it to the table just like this, in your mixing bowl!

Or transfer it to a pretty serving bowl.  Cover and refrigerate until ready to serve.

Notes ♪♫ I always add a gluten free marker to a dish that I bring to a cookout, in case there are other guests with the same dietary restrictions.  I’ll bet that if I didn’t tell anyone it was gluten free no one would be the wiser!  Make it for your next get together and watch it disappear 🙂

 

Originally posted 5/28/2018                      Updated 7/15/2022  

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