Tag: celiac recipes

Harvest Meatballs

It’s the end of October and you’ve made all the pumpkin recipes.  The pumpkin bread, the pumpkin muffins, pumpkin waffles.  Maybe you made my Gluten Free Pumpkin Pasta, or my Harvest Pasta Sauce.  There’s a little bit of pumpkin hidden within each recipe!

And now you have that tiny little bit of pumpkin puree sitting in the fridge.  What will you do with it?  I decided to make a batch of meatballs!

Can you add pumpkin to meatballs?

I usually add a small amount of tomato sauce to my Italian Meatballs.  In this recipe I switched out the tomato for pumpkin puree.  Topped with my Harvest Pasta Sauce they were delicious!

This post contains affiliate links.

Ingredients:

Preparation:

Whisk together the egg and pumpkin puree.

In a separate bowl, combine the rolled oats, potato flakes and seasoned breadcrumbs.

Pulse the sausage in an electric chopper to a fine mince.

Add the sausage and ground beef to the pumpkin mixture and mix well.

Add the breadcrumb mixture a little at a time, working it in with your hands.  Form 10 meatballs, and place on a foil lined baking sheet coated with cooking spray.  Set the broiler on high.  Broil the meatballs for 4-5 minutes per side, turning once.

Remove from the oven and cool slightly to set before adding them to your sauce.  Garnish with fresh parsley.

Notes ♪ You won’t taste the pumpkin in these meatballs, it blends right in with the other flavors, and they are moist and delicious!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Harvest Meatballs

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: © My Gluten Free Cucina
  • Yield: 10 meatballs 1x
  • Category: Dinner
  • Diet: Gluten-Free
Print Recipe

Description

I usually add a small amount of tomato sauce to my Italian Meatballs.  In this recipe I switched out the tomato for pumpkin puree. 

Ingredients

Units Scale
  • · 8 oz. 90% lean ground beef
  • · 3 oz. Italian Chicken Sausage (about 1 link)
  • · 1 large egg
  • · 1/4 cup pumpkin puree
  • · 1/4 cup gluten free rolled oats (certified, purity protocol)
  • · 1/4 cup mashed potato flakes
  • · 1/4 cup gluten free seasoned breadcrumbs
  • · cooking spray
  • · Italian parsley for garnish, optional

Instructions

  1. Whisk together the egg and pumpkin puree.
  2. In a separate bowl, combine the rolled oats, potato flakes and seasoned breadcrumbs.
  3. Pulse the sausage in an electric chopper to a fine mince.
  4. Add the sausage and ground beef to the pumpkin mixture and mix well.
  5. Add the breadcrumb mixture a little at a time, working it in with your hands. Form 10 meatballs, and place on a foil lined baking sheet coated with cooking spray. Set the broiler on high. Broil the meatballs for 4-5 minutes per side, turning once.
  6. Remove from the oven and cool slightly to set before adding them to your sauce. Garnish with fresh parsley.

Notes

You won’t taste the pumpkin in these meatballs, it blends right in with the other flavors, and they are moist and delicious!

Easy Gluten Free Pumpkin Pasta

Look at that pasta!  The dough is enriched with egg and pumpkin puree, giving it a beautiful color and texture.  Yes, it is from scratch, and completely gluten free!

In the years before my Celiac diagnosis, I prided myself on my homemade pasta.  I made endless batches both by hand and with my KitchenAid®.  Once I got comfortable working with gluten free dough, I decided it was time to try it again.  This fall inspired pumpkin pasta was easy to make and I was so happy with the result!

This post contains affiliate links.

I don’t make huge batches of pasta anymore, but this little test batch was enough for two servings.  The recipe is scalable, so you can adjust it to make a small dinner or a feast for the family.  I give you ingredient measures for 2, 4, 6 and 8 servings.

I used a Malloreddus board to create the ridged shape.  You can find them at specialty shops like Fante’s.  Similar to a gnocchi board, it’s a cool little gadget to have in your collection!  Did you know that traditional Malloreddus pasta is made with semolina?  Of course, that is off limits on the gluten free diet!

So, for this pasta I used Better Batter Original Gluten Free Flour, and wow, just wow!  The resulting dough was beautiful and silky smooth.  It was so easy to work with, reminiscent of the Italian 00 flour that I would have used back in the day.  Most importantly though, the pasta cooked beautifully and had great taste and texture.  Even the leftovers remained al dente.  Now that is a gluten free success story!

Shop Better Batter and use my Promo Code MGFC30 at checkout to receive 30% off any non-sale item! 

Ingredients:

INGREDIENTS: 2 Servings 4 Servings 6 Servings 8 Servings
Better Batter Flour 70 G 140 G 210 G 280 G
Olive oil 3/4 tsp. 1-1/2 tsp. 2-1/4 tsp. 3 tsp.
Salt 1/8 tsp. 1/4 tsp. 3/8 tsp. 1/2 tsp.
Egg 1 large 2 large 3 large 4 large
Pumpkin Puree 1 tbsp. 2 tbsp. 3 tbsp. 4 tbsp.

Measure your ingredients according to serving size.  Be sure to use a scale to weigh the flour.  Whisk the egg, pumpkin, olive oil and salt in the bowl of a stand mixer.  Add the flour and mix with the beater attachment to form a smooth, soft dough.

Gather the dough into a ball, wrap tightly in plastic wrap and let it rest for 15-20 minutes at room temperature.  This is a good time to wash the mixer bowl and attachments. 😉

Lightly dust a cutting board with flour.  Use a bench knife to cut the dough into 4 pieces.

Roll each piece of dough into a rope.  This is the moment when you know you have a good gluten free dough.  It rolls out beautifully without crumbling or breaking.

Cut each rope into 1/2″ pieces.

Using your fingers or a bench knife, gently roll each piece over the pasta board to create the ridges.

Line a baking sheet with wax paper and dust with flour.  As you form the pasta place it on the baking sheet.

Important- Always follow food safety guidelines.  If you are not going to cook the pasta immediately, refrigerate until ready.

How to serve it

You can dress this beautiful pasta with a simple brown butter sage sauce.

OR

This pasta is sturdy enough to hold up to a thick and chunky sauce, like my Harvest Pasta Sauce.  Made with tomato, carrot, squash and pumpkin, the flavors pair beautifully with the pumpkin pasta, perfect for a fall inspired dinner.  Enjoy it as a side dish or a main course.

Notes ♪♫ Not all gluten free all-purpose flours are created equal.  I used Better Batter Gluten Free Original Blend for this recipe.  It was absolutely perfect for making pasta, and what a pleasure to have a smooth silky dough that doesn’t crumble in your hands.  Try it, you will not be disappointed! And don’t forget to use my Promo Code MGFC30 for 30% off!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Gluten Free Pumpkin Pasta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: © My Gluten Free Cucina
  • Yield: 2 Servings 1x
  • Category: Gluten Free Pasta
  • Diet: Gluten-Free
Print Recipe

Description

Pumpkin Pasta dough is enriched with egg and pumpkin puree, giving it a beautiful color and texture.

Ingredients

Units Scale
  • · 70 g Better Batter Original Gluten Free All-Purpose Flour
  • · 3/4 tsp. Olive oil
  • · 1/8 tsp. salt
  • · 1 egg
  • · 1 tbsp. pumpkin puree
  • · extra flour for dusting

Instructions

  1. Measure your ingredients according to serving size. Be sure to use a scale to weigh the flour. Whisk the egg, pumpkin, olive oil and salt in the bowl of a stand mixer. Add the flour and mix with the beater attachment to form a smooth, soft dough.
  2. Gather the dough into a ball, wrap tightly in plastic wrap and let it rest for 15-20 minutes at room temperature. This is a good time to wash the mixer bowl and attachments. 😉
  3. Lightly dust a cutting board with flour. Use a bench knife to cut the dough into 4 pieces.
  4. Roll each piece of dough into a rope. This is the moment when you know you have a good gluten free dough. It rolls out beautifully without crumbling or breaking.
  5. Cut each rope into 1/2″ pieces.
  6. Using your fingers or a bench knife, gently roll each piece over the pasta board to create the ridges.
  7. Line a baking sheet with wax paper and dust with flour. As you form the pasta place it on the baking sheet.
  8. Important- Always follow food safety guidelines. If you are not going to cook the pasta immediately, refrigerate until ready.

How to serve it

  1. You can dress this beautiful pasta with a simple brown butter sage sauce.

OR

  1. This pasta is sturdy enough to hold up to a thick and chunky sauce, like my Harvest Pasta Sauce. Made with tomato, carrot, squash and pumpkin, the flavors pair beautifully with the pumpkin pasta, perfect for a fall inspired dinner. Enjoy it as a side dish or a main course.

 

 

 

 

Air Fryer Turkey Cutlets with Sweet Potato Fries

Another win for the air fryer, I made these gluten free breaded turkey cutlets (schnitzel) for dinner, and they were so good!  I loved how crispy the breading came out in the air fryer.  Since deep fried food does not agree with me, the air fryer has been a great way to enjoy “fried” food without the tummy aches!

Thin sliced turkey breast cutlets make this recipe fast and easy to prepare.   They are commonly available where we live, but if you can’t find them chicken cutlets would work just as well.  I made sweet potato fries to go with the cutlets for an easy dinner that cooks in 30 minutes!

This post contains affiliate links.

4 Servings

Ingredients:

  • 1 sweet potato, large
  • 2 tsp. canola oil
  • 1/2 tsp. maple seasoning
  • cooking spray

……………………………………………………………..

Preparation:

Peel the sweet potato and cut into uniform size pieces, about 4″ x 1/2″.  Toss with canola or other neutral oil and season to taste.

Spray 2 trays with cooking spray and divide the potatoes between them.  Start them in a 400º air fryer on the top 2 racks.  They will need to cook 25-30 minutes, and the turkey cutlets will be added during the last 15 minutes of cook time.

While the potatoes cook, prep the turkey.  Set up 3 breading trays with the rice flour, beaten egg and gluten free breadcrumbs.  Season each tray.

Work with one cutlet at a time.  Dredge in the flour then dip in the egg, shaking off the excess.

Finally coat with breadcrumbs.  Spray a rack with cooking spray and arrange the breaded cutlets in a single layer.

When the potatoes have 15 minutes left to cook, spray the cutlets with cooking spray and place them on the top shelf of the air fryer.  Move the potatoes to the bottom 2 shelves, use tongs to give them a toss.

After 8 minutes turn the cutlets over and spray the tops with cooking spray.

Finish cooking 7 minutes longer, and everything should be done at the same time.

Dinner was delicious!  The sweet potato fries took a little longer than russet potato, but they were perfectly done at 400º for 30 minutes.

The cutlets are best eaten crispy hot out of the air fryer.  Leftovers can be reheated in the air fryer or enjoyed cold.  They make great sandwiches!

Notes ♪♫ I have a shelf style air fryer and was able to fit both the turkey and the fries onto 3 shelves.  If you have a basket style fryer you may have to cook them separately.

[print_link]

Gluten Free Garlic Shrimp Stir Fry

Easy stir fry meals like this one are a mainstay of busy weeknights.  In this dish, bright colorful veggies and beautiful jumbo shrimp come together in an Asian inspired sauce.  I love shrimp and I am always excited to buy the big, 2 lb. bag (frozen) as it is both convenient and economical.  Typically, the shrimp have already been deveined so all that remains is to peel before cooking.  Completely gluten free, I used coconut aminos to keep the recipe lower in sodium and also made a side of white rice to go with it.  If salt is not a concern you can use all tamari, and of course you can double the recipe for larger families (and appetites).

4 servings

This post contains affiliate links.

Ingredients:

For the sauce:

Preparation:

Toast the sesame seeds in a small nonstick saucepan and set aside.  Prep the veggies and cook the rice according to package directions.

If your shrimp are frozen, just run them under cool water for a minute then peel, leaving the tails on.

Whisk together the sauce ingredients.

Heat the olive oil in a large, nonstick skillet over medium low.  Add the bell pepper, carrots and snow peas.  Cook the veggies for 3 minutes, stirring frequently.

Add the shrimp to the pan and cook for 2 minutes longer, or just until they turn pink.

Pour the sauce over the shrimp and veggies, along with half of the scallions and cook several minutes longer.  As the sauce thickens, stir continuously.  Lower the heat if needed so it doesn’t burn.

Transfer to a serving platter and garnish with the remaining scallions.  Sprinkle with sesame seeds and tortilla strips.

To serve, spoon the shrimp and veggies over the rice with more sesame seeds and tortilla strips.

Notes ♪♫ How much is a half tablespoon?  You won’t have to “eyeball it” with this cool set of magnetized measuring spoons that includes the unusual measures of 1/2 tbsp. and 3/4 tsp. Great when you are making a half recipe or quarter recipe!  Plus, they’re magnetized, so they won’t get lost!

[print_link]

Gluten Free Baked Haddock with Butter and Cracker Crumbs

Gluten Free Baked Haddock with Butter and Cracker Crumbs

I grew up in a Catholic Italian family during the 1960’s.  The church was a central part of the community, and like all good Catholics we abstained from eating meat on Friday as an act of penance.  Back then that meant that seafood was the star of the dinner table!

My mother’s answer to the weekly fish dinner was the New England classic of Haddock, Cod or some white fish slathered with butter and Ritz cracker crumbs.  Fast, easy and family friendly.

This post contains affiliate links.

Sometimes it’s the little things that you miss on the gluten free diet, and for me this meal has been one of them.  I tried using breadcrumbs, crushed cereal etc. but it was not the same.  So, I started experimenting with different gluten free crackers.  For a while, Lance crackers were my go-to, and still my favorite but they have been almost impossible to find since the pandemic.  I have since used Schar Entertainment Crackers, and they are a good alternative.

Ingredients:

  • 1 lb. haddock (substitute cod or other flaky white fish)
  • ¼ cup cracker crumbs (about 10 crackers)
  • 1 tbsp. butter
  • Old Bay seasoning
  • Cooking spray
  • Fresh chives, for garnish

Preparation:

Line a baking pan with foil and mist with cooking spray.  Rinse the fish, pat it dry and arrange on the baking pan so that pieces don’t touch.

Mist with cooking spray and sprinkle the tops with Old Bay.

Pulse the crackers in an electric chopper or place them in a bag and pound into crumbs.  Spread the crumbs evenly over the fish.  Cut the butter into small pieces and dot the top of the fish.

It doesn’t get any easier!  Bake at 350◦ for 30 minutes.  Garnish with chives and serve.

Notes ♪♫ If you’re missing Ritz Crackers try Schar Entertainment Crackers, which I have used in this recipe.  They are a good substitute for recipes that call for Ritz cracker crumbs.

[print_link]

Pork and Bean Soup

Fall temperatures have finally arrived here in New England, and for me that signals the beginning of soup season.  My Pork and Bean Soup is so rich and thick, just what we need to take away that first autumn chill.  This soup is gluten free, nutritious, and full of fiber, which is often sadly lacking in the gluten free diet.

This post contains affiliate links.

Fully cooked pork shanks make a wonderful soup base that is surprisingly low in fat.  I look for uncured (no nitrites) pork shanks and verify they are gluten free either by labeling or the producer’s website.  If the brand doesn’t openly identify gluten and other allergens in their products than an email may be in order (or pass).

Friends, don’t shy away from cooking with beans.  Once you know how, you will have tender flavorful beans every time!  Making your own means you control the ingredients, including salt content.

Here are some tips.  Always soak beans overnight, don’t take shortcuts.  Rinse the beans before soaking and change the water again before cooking.  Always start with cold water and plan on 3+ hours cook time at a very low simmer.  Do not add salt until the last hour of cooking.

Ingredients:

  • 1 lb. dry beans such as great northern, navy, pinto or a mixture.  Use your favorites!
  • 1 fully cooked, uncured ham/pork shank (also called ham hocks)
  • 2 carrots
  • 2 celery stalks
  • 1/2 sweet onion
  • 1 tbsp. olive oil
  • salt and pepper to taste
  • 1 tsp. thyme
  • 1 tsp. sage
  • 1 bay leaf
  • 1-1/4 cup gluten free soup pasta (I used Le Veneziane Ditalini) 

Preparation:

The night before, rinse the beans well and place them in a stock pot or Dutch oven with cold water.  Cover and soak overnight.  The beans will more than double in size.  After the soak, drain and rinse the beans again.  Clean the stockpot to remove any residue.

Place the rinsed beans back in the stockpot and fill with cold water.  Do not add salt.  Cover and simmer on low heat for 2 hours.

Chop the carrots, celery and onion into 1/2″ dice.  Cook the veggies in 1 tbsp. olive oil, and season with salt and pepper.

Drain and rinse the beans one more time, then add them to a larger stockpot along with the veggies and the pork shank.  Fill to within 2” from the top with water, about 6 cups.  Here is where you add the salt, along with the sage, thyme and bay leaf.  Simmer on low one hour more.

If using gluten free pasta, cook according to package directions.  Transfer the pork shank to a cutting board and chop or shred the meat into small pieces.

Remove the bay leaf and discard, then partially puree the beans and vegetables with an immersion blender.  Don’t skip this step, it gives the soup a nice thick consistency.  If you don’t have a stick blender, you can carefully transfer a few scoops of the soup to a regular blender, puree and return to the pot.  Be very careful not to splash the hot soup!

Lastly, stir in the cooked pasta and shredded pork.  Taste and add more salt if needed.  Cover and keep warm until ready to serve.

Spoon the soup into shallow bowls and enjoy with gluten free rolls for a hearty lunch.  It really is substantial enough to be a main course!

Like most soups, this one is even better (and thicker) the next day.  I love this kind of meal throughout the fall and winter months.  Thanks for stopping by and I hope you will give my Facebook page a like so that you will continue to see more great meals like this one, made right here in My Gluten Free Cucina!

Notes: ♪♫ I love using a combination of different beans in my soups but avoid the popular mixes like the 16-bean blend.  Some contain barley, and even if not, it may be difficult to tell if a stray grain of barley made its way into the mix.  Bottom line, I just don’t trust the sorting process.  It’s easier to visually inspect the contents of single bean packages.  You can buy several kinds and make your own mixed bean blend.  For soup pasta, I like Le Veneziane gluten free ditalini.  If you can’t find it in store, it is available online.

[print_link]