Tag: celiac recipes

Gluten Free Japanese Milk Bread

Gluten Free Hokkaido Milk Bread, a/k/a Japanese Milk Bread

Hokkaido Milk Bread, a/k/a Japanese Milk Bread is a soft, enriched bread that is great for sandwiches and so much more.  The recipe begins with what is called a Tangzhong, a type of rue.  Adding this bit of soft paste to the final dough is what gives the bread its fluffy texture.

Back in the day (before Celiac), I loved trying out different bread techniques, and I remember making this bread.  Is it even possible to make a gluten free version?  I am not exaggerating when I tell you I have been trying for over a year now!

I have tested this bread so many times, with pre-blended flour mixes as well as my own combination of flours and starches.  Finding the right flour to liquid ratio was another piece of the puzzle.

As I’m sure you know, gluten free dough has a mind of its own, and there were a lot of failed bakes (that still tasted good) and do-overs that went into this recipe.  Every time I test baked, I came a little closer to achieving the texture that I wanted.  Special thanks to my favorite chef, Patrick Auger who has been cheering me on and offering advice along the way.  Thank you, Patrick, you inspire me!

*This recipe was adapted from the King Arthur Baking website.  For my adaptation I used Better Batter Original Blend gluten free flour*

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Ingredients:

Before you get started, know that this is a very fussy bread.  For success (and I want you to have success), use a scale to weigh your ingredients.

Tangzhong (Rue) Ingredients:

Dough Ingredients Dry:

Dough Ingredients Wet:

  • 1 large egg (50 g.)
  • 300 g. milk, warmed 15 seconds in the microwave
  • 3 g. apple cider vinegar
  • 56 g. unsalted butter (4 tbsp.), melted and cooled
  • all of the Tangzhong, cooled

For Finishing:

  • 1 tbsp. melted butter

Remember to use my Promo Code MGFC30 for 30% off at Better Batter!

Preparation:

The first step of this recipe is making the Tangzhong.  This is a water rue, and I have learned that the weights are very important.  Note that with gluten free breads you will almost always need to increase the amount of liquid used in a normal recipe.

Combine the flour and water in a small saucepan.  Whisk thoroughly until lumps are gone, then place on the stove over low heat.  Continue whisking for at least 5 minutes (don’t walk away!).  The mixture will gradually thicken, until it clings to the whisk, like this.

-Set the Tangzhong aside in a bowl to cool while you gather the other ingredients.

-Next melt the butter, so it has time to cool down.

-Weigh and combine all of the dry ingredients in the bowl of a stand mixer and whisk together thoroughly.

-When your melted butter and Tangzhong have cooled to room temperature, whisk them together with the other wet ingredients.

-Add the wet ingredients to the dry and mix on lowest speed for 30 seconds or so to incorporate.

When everything is moistened, increase speed and mix with the paddle attachment for 15 minutes to form a smooth supple dough.

Scrape the dough down, cover and let it rest for 20 minutes.

For my fellow perfectionists, now is a good time to get a total weight on your dough.  Place an empty bowl on the scale, tare it and add the whole dough ball.  Why?  So that when you divide it into 4 sections, you will know that they are of equal weight.

My total dough weight was 1000g. and I divided it into 4 sections of 250g. each.  Place the four pieces on a floured cutting board and pat them lightly with flour.

Then, working with one piece at a time, roll into a rectangle, about 4 x 6″.

Gently fold each piece in half, then place side by side in a 9 x 5 (1.25 lb.) loaf pan with the folded side facing up.  I lined the pan with parchment and misted with cooking spray.  This made it easier to lift out the finished loaf.

Note that in traditional Hokkaido milk bread recipes, the sections of dough are folded over several times and rolled into a cylinder.  I found that this caused more breakage and separations in the dough, so I modified this step by just folding the pieces in half.  It was much easier and did not affect the finished loaf.

Spray the top of the loaf liberally with warm water and use a spatula to smooth any cracks in the dough.  Cover and proof in a warm place until the dough has risen to just below the rim of the pan, about 40 minutes (I used my proofing box, set to 80º).

Preheat the oven to 350º with a baking stone set on the middle rack.

Before baking, brush 2 tbsp. melted butter over the top of the loaf.

Place it on the center rack and throw a few ice cubes onto the bottom of the oven.   Bake for 45 minutes, or until the internal temperature reaches 190º.

Grasp the parchment and lift the loaf out of the pan.  Remove the parchment and bake directly on the stone for 10 minutes longer.

Remove from the oven and let the loaf cool to room temperature.  When cooled, cover and let it rest, ideally for 18-24 hours.  Now is the time to admire your work (and maybe take care of the cleanup)!

I placed mine in a plastic bag overnight and sliced it up in the morning.

It was well worth the wait.  See that fluffy crumb?  No gummy texture here, that’s exactly what I wanted!

This will be a great sandwich bread and don’t get me started on French toast!

Notes ♪♫ As I studied traditional recipes for Hokkaido Milk Bread, I dreamt of my gluten free adaption having the smooth, pillow like top that you see in pictures from recipes made with wheat flour.  The truth is gluten free dough doesn’t have the elasticity to stretch like that.  There are going be cracks and craters in the surface of the dough.  When I finally accepted that and concentrated on getting the right crumb, I began to make progress.  There are so many factors that go into a good loaf of gluten free bread.  Ingredients, technique, temperature, pan size just to name a few.  I hope this post inspires you to keep trying and never give up!

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Gluten Free Escarole Bean Soup

Escarole and Beans are a classic Italian combo, and this easy to prepare soup is just bursting with flavor thanks to the addition of Italian sausage.

I was nursing a sore shoulder while I made this, so instead of my usual hand dice I used an electric chopper.  It turned out to be quite the time saver, and the coarse mince gave the soup a lot of body.  To speed things up even more, I took a shortcut and used canned beans.

This was one delicious soup!  I made a big pot and shared with a neighbor, and it got rave reviews!  Rumor has it that this soup will cure the common cold, but far be it from me to make medical claims! 😉

6-8 servings

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Ingredients:

Preparation:

I used a 5-quart Dutch oven, large enough for a generous pot of soup.  Begin by prepping the veggies.  Mince the garlic, then give the carrots, celery and onion a few pulses in an electric chopper.

Cut the sausage links into 4 pieces and brown them in the pot.

Remove the sausage, transfer to the electric chopper and pulse a few times to break it up.  Leave any oil from the sausage in the pan and add 1 tbsp. olive oil.  Add the red pepper flakes and garlic, stir and cook for 30 seconds.  Don’t walk away, the garlic can burn very quickly!

Next add all of the veggies to the pan.  Stir and cook for 1-2 minutes longer then add back the sausage.

Stir in the beef broth, chicken broth, sage and thyme.  Cover and simmer 30 minutes.  Drain and rinse 2 cans of navy beans.  Rinse the escarole leaves thoroughly and tear them into 2-3″ pieces.

Stir the beans and escarole into the soup.  Don’t worry, it will cook down!

Cover and simmer on low for another 20 minutes.  Taste for seasoning and add salt if needed.  Garnish with fresh parsley and serve with gluten free crackers and/or grated cheese.

Notes ♪♫ Watch ingredient labels on beans and broth.  I used Goya navy beans, and Swanson beef and chicken broth.  All were labeled gluten free.  If you are limiting sodium, choose unsalted beans and broth, the sausage will have enough salt to flavor the soup.

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Hoisin Pork Tenderloin with Fried Rice

One of the things I miss most since my Celiac diagnosis is Chinese takeout.  Oh, how I loved those noodles, veggies and fried rice!

At first glance you might think that many of these dishes are gluten free, but did you know that soy sauce contains gluten?  It’s true, traditional soy sauce is fermented with wheat, so it is off limits on the gluten free diet.

Fortunately, there are gluten free alternatives.  For my Asian inspired dishes, I often use San-J Tamari in place of regular soy sauce.  It’s brewed with soybeans and no wheat.

For those who need to be mindful of salt intake, Coconut Aminos can be a lower sodium alternative to gluten free soy sauce or tamari.  It has that umami flavor profile, but with less salt.

Another favorite condiment, Hoisin Sauce can also be found in the Asian aisle in most markets.  It’s sweeter and much thicker than soy sauce and can be used for glazing and dipping.  In this recipe, I use all of these condiments to create a sweet and savory flavor profile.

I was featured at the senior salon pit stop

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4 servings

Ingredients:

  • 1 cup uncooked long grain white rice
  • 2 cups water
  • 1/2 tsp. salt
  • 14.4 oz. bag frozen stir fry vegetables (or fresh veggie combo of your choice)
  • 1 lb. pork tenderloin
  • salt and pepper
  • garlic powder
  • ginger powder
  • 1 egg
  • 1 tbsp. water
  • olive oil
  • sesame oil
  • cooking spray
  • gluten free Hoisin sauce
  • gluten free Tamari, or Coconut Aminos
  • fresh scallions for garnish
  • sesame seeds for garnish

Preparation:

Cook the rice according to package directions and set aside to cool.  This step can be done ahead, in fact the rice works better in this recipe if it has been cooked in advance and refrigerated.

While the rice cooks, prep all the vegetables.  Using a frozen stir fry blend like this one is a real time saver.

I did think the veggies were a bit large for fried rice, so I cut them into smaller pieces.  Season the veggies with salt and pepper to taste.  Sprinkle with garlic and ginger powder and leave them out to defrost.

Preheat the oven to 375º.  Arrange the tenderloin on a foil lined baking sheet.  Sprinkle both sides with salt, pepper, garlic powder and ginger.

Insert an oven safe thermometer in the thickest part of the tenderloin and roast until it reaches 120º.  Brush the roast with hoisin sauce and return to the oven until the internal temperature reaches 140º.  When the meat is done, let it rest for 10 minutes.

For the rice, heat a large nonstick skillet over medium low and mist with cooking spray (I like Bertolli because it doesn’t damage my nonstick pans).  Whisk the egg with 1 tbsp. water and scramble.  Crumble the egg and set aside.

Next, add a little olive oil to the skillet with the veggies.  Drizzle with just a little sesame oil, and sprinkle salt, pepper, garlic and ginger.  When cooked through, add a few shakes of Tamari or Coconut Aminos.

Add the cooked rice and egg back to the skillet, with more sesame oil, Tamari and/or coconut aminos.  The amount you add is up to you, just taste as you go.

To plate, transfer the fried rice to a serving dish.  Slice the tenderloin and arrange it over the rice.  Drizzle hoisin sauce over the pork, and garnish with scallions and sesame seeds.

This Asian inspired dish is better than any restaurant! It has all the flavors that you have been missing, minus the gluten!  Everyone in your family will love it!

Notes ♪♫ Gluten free Asian condiments can be found in most markets and online.  Some of my favorite brands are San J, Sun Luck, and Coconut Secret.  Always look for the gluten free label, as some brands will have both a regular and gluten free version of the same product.

Originally posted 10/21/2019   *   Updated and rephotographed 11/20/2024

Gluten Free Chicken Marsala

This restaurant classic gets a gluten free makeover with just two ingredient swaps!  I can’t remember the last time I made Chicken Marsala.  It’s definitely been on my recipe bucket list though, so on my last trip to the liquor store I picked up a bottle of dry marsala wine.

I was able to get thin sliced chicken breast for this recipe, lucky me, a real time saver!  Each slice weighed about 6 oz.  If you can’t find this, just use a whole breast and cut into 1/2″ slices.

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Ingredients:

  • thin sliced chicken breast, about 6 oz. per serving
  • olive oil
  • white rice flour
  • 2 tbsp. butter
  • 1/4 cup shallots, sliced
  • 8 oz. package button mushrooms, cleaned and sliced
  • 1 tbsp. fresh minced sage leaves
  • 1/2 cup dry marsala wine (not cooking wine!)
  • 1/3 cup gluten free chicken broth
  • 1/2 cup heavy cream
  • salt and pepper to taste
  • 8 oz. gluten free penne (I used Barilla)
  • Italian parsley for garnish

Preparation:

Once you slice the mushrooms and shallots, this meal comes together quickly, so be sure to have all your ingredients laid out and at the ready.

Heat a large pot of salted water for the pasta.  Dredge the chicken breast in the rice flour, shaking off the excess.

Coat a large nonstick skillet or sauteuse pan, with olive oil, and begin browning the chicken.  Season with salt and pepper.

When the chicken is cooked through (check with a thermometer), remove to a plate.  Cook the pasta to several minutes less than the package directions (it will finish cooking in the sauce.

Add the butter to the pan and stir in the shallots.  Cook for 30 seconds then add the mushrooms and sage.  Season with salt and pepper.

Add the marsala wine to the pan and simmer to reduce by half.

Add the chicken broth and heavy cream and return to a simmer.

Add the chicken back to the pan, along with the pasta.  Toss well and continue cooking for several minutes to warm the chicken through and finish cooking the pasta.

Serve in bowls and garnish with Italian parsley.

Notes ♪♫ Be sure to use REAL marsala wine, not cooking wine.  I picked up a bottle of Nando dry marsala for under $10 and it was excellent in this recipe.  I’m sure I’ll use the rest of it, because this meal was a definite do-over!

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Gluten Free Sourdough Boule

This is the stuff that gluten free dreams are made of.  This loaf just blew me away and it was so hard to wait for it to cool down so that I could slice it!  Well worth it though when I had my first sandwich with this amazing bread.  It is hands down the best white bread that I have made since my gluten free life began seven years ago.  It is soft, supple and doesn’t fall apart in your hands!  And guess what else?  It doesn’t need toasting!

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Note ♪ You will need a fully active sourdough starter for this recipe.  If you don’t have one yet, jump over to this post where I show you how to make a gluten free sourdough starter.

Ingredients:

  • 350g. Better Batter bread flour
  • 1-1/2 tsp. salt
  • 1/8 tsp. instant yeast
  • 250g. fully active sourdough starter* see notes
  • 350g. warm water
  • 1/4 cup canola oil
Have you ordered the new Bread Flour from Better Batter yet?
That’s what I used to make this beautiful Gluten Free Sourdough Boule and well, just look at that oven spring! So, what are you waiting for? Now that fall is here go on over to Better Batter, grab yourself a bag and let’s bake together! Be sure to use my Promo Code MGFC30 at checkout for 30% off!

Preparation:

Whisk together the flour, salt and instant yeast.

Hint: That scant 1/8 tsp. of instant yeast will give your sourdough starter a little boost without affecting the flavor!

In the bowl of a stand mixer, add the sourdough starter, water and oil.  Add the flour mixture and beat with the paddle attachment for 5 minutes.

Gather the dough together, cover with oiled plastic wrap and let it rest for 20 minutes, then turn it out onto a lightly floured cutting board.

Using a bench knife, turn the dough over on itself about 2 dozen times as you rotate the cutting board so that everything is well incorporated.

Use a spatula to smooth the dough into a round.

Place the dough ball in an oiled bowl, cover with plastic wrap and refrigerate overnight for 12 hours.

In the morning, preheat the oven to 475º with baking stone.  Take the dough out of the refrigerator and invert it onto a sheet of parchment.

Use a spatula to smooth it into a round shape.

Use a lame or sharp knife to score 2 circles around the dough and sprinkle a little flour over the top.

Transfer the dough, with parchment to the oven.  Throw a few ice cubes onto the bottom of the oven and quickly shut the door.  After the first 5 minutes throw in a few more ice cubes.

After 30 minutes, reduce the oven temperature to 350º, and continue baking for another 30 minutes or until the internal temperature reaches 210º.

Cool completely on a rack then store in a plastic bag at room temperature.  Wait 24 hours to slice.

Once the bread is sliced, serve immediately and freeze any leftovers.

If you’re wondering if you can make this bread in a loaf pan, the answer is yes!  Follow the directions through overnight proofing.  The next morning, roll the loaf out to a rectangle and do a letter fold.

Repeat rolling and letter fold from the opposite direction, then pat the dough into a loaf shape.  Place it seam side down in a 1 lb. loaf pan lined with parchment.  Smooth the top with a spatula, lightly flour and score the top.

Throw a few ice cubes into the preheated oven and bake for 30 minutes at 475º.   Then, carefully remove the loaf from the pan, lower the heat to 350º and finish baking directly on the stone for another half hour or until the internal temperature reaches 210º.  Wait 24 hours to slice!

Which way is best?  I actually prefer the loaf shape for everyday sandwiches, but the round boule is quite a nice presentation.  You should probably make one of each, just to be sure 😉

Notes ♪♫ I took my starter out of the fridge about 5 hours before I made the dough, fed it and waited until it had a full head of foam on top.  Your starter may require more time to fully activate, depending on how often you feed.

Questions?  Let me know in the comments and I’ll do my best to troubleshoot or offer advice!

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Gluten Free Ham and Bean Soup

This hearty soup will hit the spot on chilly fall nights.  It is one of the best soups I’ve made lately.  I shared with a neighbor, who said I outdid myself- high praise indeed.  You will be glad to know that most of the ingredients are pantry staples, and you can use canned beans for a short cut.  Here are the step-by-step instructions along with some notes on avoiding gluten!

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I was featured at the senior salon pit stop

Ingredients:

  • 1 large, sweet onion, diced
  • 4 carrots, peeled and diced
  • 6 celery stalks, washed and diced
  • olive oil
  • sea salt and fresh ground pepper
  • 8 oz. cubed ham (I used Smithfield)
  • 10 oz. mixed beans (I used a half bag of Hambeens)
  • 1 carton gluten free low sodium chicken broth
  • 1 carton gluten free low sodium beef broth
  • salt free beef bouillon (I used Herb Ox)
  • 1/2 tsp. sage
  • 1/2 tsp. thyme
  • 1 cup cooked corn kernels
  • Schar Table Crackers, for serving

Note ♪ I used HamBeens 15 Bean Soup blend in this recipe.  The package is labeled gluten free.  Be aware though, that other brands of mixed beans may contain barley and should be avoided by anyone with Celiac disease.  I recommend that all beans, regardless of labeling be rinsed several times to minimize potential cross contact.

Preparation:

Rinse the beans under cold water and drain.  Place them in a saucepot and add cold water to cover.  Cover and let them soak overnight.

The next morning, drain and rinse again.  Add back to the saucepot with COLD water, cover and turn the heat on low.  Simmer gently for 2 hours.

Drain and rinse again and set the beans aside.

Heat olive oil in a stainless-steel skillet.  Begin sautéing the veggies, beginning with the carrots as they take the longest to cook.  Season with sea salt and fresh ground pepper and stir frequently for 3-4 minutes.  Transfer the carrots to a 5-quart stock pot and proceed to do the same with the celery and onions.

Hint: Sauté the veggies in olive oil before adding them to the soup for extra depth of flavor.

When the veggies are done, wipe the skillet clean and add the diced ham with a bit more olive oil.

Note ♫ For extra convenience I used Smithfield Anytime Cubed Ham, it is labeled gluten free.  Always check ingredients on prepared foods like ham!

Cook the ham until the liquid reduces and you can see some caramelization on the bottom of the pan.

Add the ham to the stock pot, and deglaze the skillet with a little beef broth, scraping up the caramelized bits at the bottom.  Pour the liquid into the stock pot.

Next, add equal parts of chicken and beef broth, enough to cover the ham and veggies.  Return the cooked beans to the pot, along with the bouillon, sage and thyme.

Simmer until the veggies are soft, then add the corn kernels in to heat through (adding the corn at the end of cooking gives the soup a little textural contrast to the soft beans and veggies).

Soup is ready to enjoy with gluten free crackers or bread.  Leftovers (if you have any!) can be refrigerated for up to a week.  Don’t worry though, it won’t last that long!

Notes ♪♫ I used lower sodium broth and salt free bouillon in this recipe (got to watch that blood pressure 🙄).  I did lightly salt the veggies and of course the ham had plenty of salt, so that was enough for me.  If you follow a low sodium diet you can cut it down further by using unsalted broth, be sure it’s gluten free!

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Gluten Free Spinach and Prosciutto Focaccia

Look at this beautiful Focaccia Bread, filled with baby spinach leaves and prosciutto!  It is a meal in itself, great for breakfast, lunches and snacking.  Learn how to make it here with step-by-step instructions.

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I’m really excited to share this recipe with you, because I made it with the new Pizza Crust Mix from Better Batter.  Yes, it’s a pizza crust mix, but this versatile new product is all that and so much more!

Use my Promo Code MGFC30 for 30% off!

Ingredients:

  • 1 bag (1 lb.) Better Batter Pizza Crust Mix
  • 1 packet (2-1/4 tsp.) instant yeast
  • 1 tsp. honey
  • 1-1/2 cups warm water
  • 1/4 cup garlic infused olive oil (see notes)
  • 1 cup baby spinach leaves, stems removed
  • 1 cup thinly sliced prosciutto, torn into pieces
  • coarse salt
  • 1 tsp. chopped fresh rosemary leaves
  • pinch (or more) of red pepper flakes

Preparation:

Whisk together the water, honey, yeast and 1 tbsp. olive oil in the bowl of a stand mixer and let it sit for 10 minutes.  Next add the pizza crust mix and combine on low speed with the paddle attachment.  Increase the speed and mix for 5 minutes to form a smooth dough.

Coat a large bowl with 1-2 tbsp. of the infused olive oil and use a stiff spatula to scrape the dough into the bowl.  Turn the dough to coat with oil.  Cover the bowl with plastic wrap and let the dough rise for 30 minutes.

Turn the dough out onto an oiled cutting board.  With oiled hands, stretch and pat the dough into an oval and roll to 1-1/2″ thick.  Top with half of the spinach and prosciutto.

Fold the dough over letter style.

Carefully roll the dough into an oval shape and spread with the remaining spinach and prosciutto.  Fold it up again, then turn seam side down and shape into a round.

Place the shaped dough into an oiled 8 x 8″ square pan and pat it down to flatten slightly.  Cover and set aside to rise again for 25 minutes.  Place a baking stone in the oven and preheat to 400º.

Now use oiled fingers to press dimples into the dough.  Brush the top liberally with the remaining infused oil, sprinkle with coarse salt and chopped fresh rosemary.

Bake for 45 minutes or until the internal temperature reaches 210º.  During the last 10 minutes of baking, remove the focaccia from the pan and bake directly on the pizza stone.

Remove from the oven and cool on a rack for about 1 hour and serve warm.

Slice the focaccia into squares for serving.  You can see the prosciutto and spinach in every slice!

I hope you’ve enjoyed today’s bake and that you will try the new Pizza Crust Mix from Better Batter.  Remember, when you shop Better Batter, use my Code MGFC30 at checkout for 30% off full price!

Notes ♪♫ The day before I baked this loaf, I set aside 1/2 cup of olive oil and added 2 garlic cloves and a sprig of fresh rosemary.  The infused oil adds another layer of flavor to the bread dough and is great for dipping.

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Gluten Free Orecchiette with Pancetta and Peas

What are Orecchiette?

One of my favorite pasta shapes, orecchiette are a small, cup shaped pasta said to originate in the Puglia region of southern Italy.  Orecchiette means “little ears” in Italian.  You can see why!

Forming this rustic pasta is easy and kid friendly, everyone will enjoy making it as much as they love to eat it.  It’s a wonderful project for a Sunday afternoon, when you can take your time and enjoy the process!

A little dough goes a long way!  This recipe makes plenty for two people and you can double or triple the ingredients as needed.  Follow the easy steps, showing you just how to make this pasta along with the classic pairing of pancetta and peas!

Note ♪♪ I used the new Gluten Free Bread Flour from Better Batter in this recipe.  Shop Better Batter and use my code MGFC30 at checkout to receive 30% off any non-sale item!

Ingredients:

For the dough

To finish

  • 3 tbsp. olive oil
  • 2 oz. diced pancetta
  • 1 cup frozen peas, defrosted
  • 1/2 tsp. Italian seasoning
  • pinch of red pepper flakes
  • grated cheese
  • fresh ground pepper

Preparation:

Weigh the flour.  I have tested this recipe many times to come up with exactly the right dough consistency for this pasta, and accuracy is important if you want to get the same result!  Combine all of the dough ingredients in the bowl of a stand mixer.  Beat with the paddle attachment for 5 minutes on low.  The dough will be soft, but not wet.  It should not stick to the beater.

Scrape down the sides of the bowl and bring the dough together in a ball.  Wrap it in plastic wrap and let it rest at room temperature for 10-15 minutes.

Lightly flour a cutting board and divide the dough ball into 4 sections.

Work with one section at a time, and keep the remaining dough covered so it doesn’t dry out.  Start by rolling each section into a cylinder, like this.

Cover and let it rest for 10 minutes.  This is the secret to working with gluten free dough.  Remember, it doesn’t stretch like gluten dough, but after a little rest it will be more cooperative.  I repeated this process twice, before I finally was able to roll each section of dough into a rope, 3/4″ thick.

Use a bench knife to cut the ropes into 1/2″ pieces (note- smaller is better, they will grow quite a bit when cooked!)

Roll each piece between your palms to form round, dime sized balls.  For the final shaping, use a knife to pull the dough ball toward you, like this.

Then invert it over your thumb or forefinger, to form the “ear” shape.

Line a baking sheet with parchment or waxed paper, and dust lightly with flour.  Place the finished Orecchiette on the baking sheet.  Cover with plastic wrap and refrigerate if not cooking immediately.

To finish the dish, bring a large pot of salted water to a rolling boil.  Render the pancetta in 2 tbsp. olive oil for about 5 minutes then add the peas, Italian seasoning and red pepper flakes.  Cook several minutes longer, stirring frequently.

Slide the Orecchiette into the water and cook for 3 minutes, stirring occasionally.  They will float to the top.

Gently remove them with a slotted strainer and toss with the pancetta and peas.

Drizzle with more olive oil, and finish with grated cheese and some fresh ground black pepper.

Notes ♪♫ Orecchiette is one of those pasta shapes that is very hard to find in gluten free (do tell if you have spotted it!).  Fortunately, they are very easy to make, and even a simple meal becomes extra special when you add fresh, homemade pasta.

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Gluten Free Teriyaki Chicken with Grilled Pineapple

Summer has arrived, and I’m welcoming the season with this beautiful platter of Gluten Free Teriyaki Chicken and Pineapple, served with rice and seasonal veggies!  This was the easiest meal to pull together, and SO delicious!  Shop ahead and you can absolutely make it on a weeknight, because I deliberately kept the prep to a minimum.

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I don’t usually take shortcuts with sauces and marinades, but I couldn’t resist trying this Gluten Free Teriyaki Marinade from Primal Kitchen.  It’s made with coconut aminos, which I often substitute for soy sauce in my recipes.  It was really good, the perfect choice for this meal!  Pick up a pack of boneless, skinless chicken thighs, sliced fresh pineapple, and pre-sliced zucchini and summer squash and we are ready to cook.

4 Servings

Ingredients:

  • 1-1/2 lbs. boneless, skinless chicken thighs
  • 1/2 cup gluten free teriyaki marinade, divided use
  • olive oil
  • 4 slices of fresh pineapple
  • 1/4 cup fresh chives, for garnish (optional)
  • rice and veggies for serving

Preparation:

Combine the chicken and 1/4 cup marinade in a bowl.  Turn the chicken to coat all sides, cover and refrigerate for 2 hours.

Start your rice and veggies first and cook according to package directions.  I made 1 cup of long grain brown rice, along with the zucchini and summer squash.

Add a little olive oil to a grill pan on medium heat.  Add the chicken, cover and cook 4 minutes.

Turn the chicken over and cook 4 minutes longer with the cover off.  Check with a thermometer that the internal temperature has reached 165º, then remove the chicken to a plate and keep warm.

To the same pan, add the pineapple slices.  Cook 2 minutes per side to warm through and get those nice grill lines.  Warm the remaining 1/4 cup of teriyaki marinade in a small saucepan or use the microwave.

To plate, first spread the rice on a serving platter.  Arrange the veggies along one side.  Layer the chicken over the rice, and top with the pineapple slices.  Drizzle with the warmed teriyaki sauce and garnish with fresh chives.

Thanks for stopping by today friends!  I love hearing from you, so please leave a comment if you enjoyed this recipe!

Notes ♪♫ This meal would be fabulous, cooked outdoors on the grill.  If like me you don’t have a grill though, do what I did.  Cook the chicken and pineapple in a grill pan to get those distinctive lines.

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Marinated Grilled Pork Chops

Don’t you love a good pork chop?  There are so many ways to cook them, but sometimes simple is best.  A delicious marinade followed by a quick sear on the grill or skillet are all it needs to be the star of your summer plate.  This marinade is fabulous with pork chops or chicken.  Perfect for grilling or can be cooked stovetop.  The pork chops will be tender and juicy every time.

Serves 2, but you can double for a large family, or just make one for yourself.

Ingredients:

  • 2 bone-in pork chops
  • 1/4 cup olive oil
  • 2 tbsp. lemon juice
  • 2 tbsp. gluten free tamari (or sub coconut aminos)
  • 1 tbsp. balsamic vinegar
  • 2 tbsp. brown sugar
  • 2 tsp. Worcestershire sauce
  • 1/4 tsp. garlic powder
  • few grinds of fresh ground pepper
  • fresh chives for garnish

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Preparation:

Whisk together the marinade ingredients and pour over the pork chops.  Cover and marinate in the refrigerator for 3-4 hours, turning halfway through.

Prepare your outdoor grill or skillet by brushing with olive oil over medium heat.  Add the pork chops, cover and cook 4 minutes.  Turn the chops and cook for another 4 minutes uncovered, or until the internal temperature reaches a minimum of 140º (I like mine cooked to 145º for medium).

While the pork chops are cooking, pour the excess marinade into a small saucepan and bring to a boil.  Note: when marinating raw meat, you must bring the marinade to a boil before it can be consumed safely.

To serve, spoon marinade over pork chops and garnish with chives.  I served with green beans and mashed potatoes.

Notes ♪♫ I prefer bone in pork chops, because they are less likely to dry out.  Meat is pricey these days, but I always look for sales and buy family packs to stock up.

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