celiac – Page 12 – My Gluten Free Cucina

Easy Gluten Free Ramekin Stuffing Cups

As another year draws to a close and the holidays approach, many are planning a scaled down version of the usual Thanksgiving and Christmas celebrations. Even with the pandemic behind us, I still hear from friends and neighbors that their family gatherings will be smaller this year.

This post contains affiliate links.

Micro gatherings mean smaller portions. I will still be making soup and roasting a turkey breast. Instead of stuffing the bird though, I’ll be making these cute Ramekin Stuffing Cups.

Since beginning my gluten free journey a few years ago, I have enjoyed making a delicious Gluten Free Cornbread Stuffing from scratch each Thanksgiving. This year though, I’ll be taking a shortcut and using these Savory Gluten Free Stuffing cubes from Aleia’s.

If you follow my blog, you know that I use Aleia’s gluten free breadcrumbs in many of my recipes. Since I love their breadcrumbs so much, I thought I would give their savory stuffing a try, and it was a win!

These stuffing cubes are delicious! They remind me of the stuffing mix we all grew up with😉. The 6 oz. ramekins are perfect for portion control.

4 Servings

Ingredients:

1 celery stalk
1 small carrot
1/4 sweet onion
1 tbsp. butter
1 tbsp. olive oil
2 strips gluten free bacon
2 cups gluten free stuffing cubes (about a half box)
1 cup gluten free chicken broth
1 egg, beaten
cooking spray

Preparation:

Chop the veggies into small dice. Melt the butter and olive oil in a nonstick skillet and add the veggies. Cook 2-3 minutes, stirring frequently.

Next chop the bacon into 1/4″ pieces and add it to the pan. Continue cooking until the bacon is crisp and the veggies are just beginning to brown. Remove from heat and cool slightly. Note: You can make ahead to this point and refrigerate or freeze.

When ready, add the stuffing cubes.

Pour 1 cup chicken broth over the stuffing and stir to moisten. Return to low heat.

Pour the beaten egg over the stuffing, while quickly stirring and turning to incorporate.

Arrange 4 ramekins on a rimmed baking sheet and coat with cooking spray. Spoon the stuffing lightly into the ramekins, about 3/4 cup each. Leave room for the stuffing to expand during baking, don’t overfill or pack it in.

Cover tightly with foil and bake at 325º for 35 minutes.

Serve hot out of the oven and don’t forget the gravy!

Notes ♪♫ Notice I didn’t add salt to the recipe? The stuffing cubes and the bacon have plenty of salt, so I decided not to add more. I also used unsalted chicken broth. If you are not limiting sodium, then by all means salt away!
[print_link]

Gluten Free Stuffed Peppers

Bell peppers- are you a fan? They come in so many beautiful colors and are available in stores year-round! Maybe you have even grown them yourself- or like me, you do your harvesting at the supermarket! 🤣 Either way, you will definitely want to try these Italian style stuffed peppers.

Hint! Choose peppers that are uniform in size, and check that they can stand upright.

The sausage and rice stuffing is so delicious and can stand on its own as a casserole! For a really special touch, try using my homemade Mushroom Soup and homemade Italian Sausage in this recipe, both are fabulous! Of course, you can use store bought if you like, just make sure the ingredients are gluten free (see notes for suggestions).

This recipe will yield enough stuffing for 4 medium peppers. In this post I am stuffing 2 peppers and serving the rest as a casserole.

This post contains affiliate links.

Ingredients:

1/2 cup long grain brown rice (uncooked)
1-1/2 cups gluten free Lower Sodium or Unsalted Chicken broth
olive oil
1/2 sweet onion diced
3 garlic cloves, minced
1 cup sliced mushrooms
salt and pepper to taste
8 oz. gluten free Italian Sausage, casings removed
1-1/2 cups gluten free Mushroom Soup
1/4 cup 1% milk, plus more as needed
paprika
1/3 cup shredded gruyere cheese
1/3 cup gluten free Italian breadcrumbs

_____________________________________

4 bell peppers, color of your choice
1/4 cup grated gruyere or Parmesan cheese
1/4 cup gluten free Italian breadcrumbs
2 cups purchased marinara sauce for serving or make your own

Preparation:

Cook the rice in the chicken broth.  I used long grain brown rice, which takes about 50 minutes to cook, so I gave it a 35-minute head start before adding to the casserole.

Next heat a deep, oven proof skillet to medium low and add the onions, mushrooms and garlic with a little olive oil. Season with salt and pepper.

Cook for 2 minutes, stirring frequently.

Push the veggies to the side, leaving a space in the center of the pan and add the sausage.

Break up the meat with a spatula to brown it all over, then stir into the veggies.

When the rice has simmered for 35 minutes, add it to the skillet along with any broth that has not been absorbed.  Add the Mushroom Soup and 1/4 cup milk.

Sprinkle the top with paprika and place the skillet in a 350° oven.  Bake for 30 minutes uncovered.

Stir the casserole after 30 minutes and add an additional 1/4 cup milk if it appears dry. Continue baking for another 30 minutes.  The casserole should be set but moist.

Sprinkle with the Gruyere cheese and breadcrumbs.

Broil on low for 5 minutes or just until the top is nicely browned. You can prepare up to this point a day ahead.

Cut the tops off the bell peppers and remove the ribs and seeds.

Blanch in boiling water for 3 minutes.

Use tongs to remove the peppers from the water and set them aside on paper towels to drain and cool.

Arrange the cooled peppers in a baking dish coated with cooking spray and spoon in the stuffing.

Top with more cheese and breadcrumbs, then bake for 35 minutes at 350°.

Simmer 2 cups of marinara sauce on very low heat while the peppers are baking.

Finish under the broiler for 1-2 minutes, just until the tops are browned.

Remember I said the stuffing can stand alone as a casserole? For those who don’t care for the peppers you can set aside some stuffing and simply top with cheese and breadcrumbs and finish under the broiler. It’s delicious!

Serve with marinara sauce as a main course or side. The peppers freeze well. Just cool to room temperature and wrap them in foil, then store in freezer safe bags.

Notes ♪♫ If you don’t want to make your own cream of mushroom soup, try Pacific Foods brand Organic Cream of Mushroom Soup, it’s gluten free! And, when I’m not making my own Italian sausage patties, I like to use Premio, available at most supermarkets.

[print_link]

Sirloin Tips

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

Dinner for two

This post contains affiliate links.

Ingredients:

1 lb. sirloin tips
gluten free steak marinade
olive oil
1/2 sweet onion, sliced
1/2 red bell pepper, sliced
1 cup white mushrooms, sliced
salt and pepper to taste
Tamari or Coconut Aminos
3/4 cup long grain brown rice
2 cups gluten free broth (beef, chicken or vegetable)
salt and pepper to taste

Preparation:

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

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

Brown the meat on both sides, turning once.

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

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

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

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

Serve with rice and you have one easy meal!

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

[print_link]

Borlotti Bean Soup

I love the smooth, creamy texture of Borlotti beans. Also known as Cranberry beans, they are easy to work with, and an Italian favorite for winter soups. When using dried beans, an overnight soak followed by a long slow simmer is the secret to success. For soft, creamy beans that aren’t tough, don’t add salt until the final steps of the preparation.

I make soup frequently over the winter months. I usually make a small pot, as I don’t want to be eating it for weeks! This recipe makes about 4 servings, but you can definitely double or triple the recipe for a larger family.

4 servings

This post contains affiliate links.

Ingredients:

1 cup Borlotti beans
1/2 sweet onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
1 garlic clove, minced
32 oz. carton gluten free chicken broth
1/4 tsp. sage
1/4 tsp. thyme
1/4 tsp. turmeric
3 bay leaves
1/2 cup gluten free orzo (or use rice or any gluten free pasta)
salt and pepper to taste

Preparation:

Soak the beans overnight, then drain and rinse. Add them to a soup pot with cold, unsalted water and 2 bay leaves. Cover and simmer 45 minutes, drain and rinse. Then one more time, back into the pot with cold unsalted water, cover and simmer 45 minutes, drain and rinse.

Wipe the pot clean and add a little olive oil. Cook the carrots, celery, onion and garlic over low heat until vegetables are translucent and release some of their liquid. Season with salt and pepper to taste.

Add the cooked beans, sage, thyme, turmeric and one more bay leaf. Season with salt and pepper.

Add the chicken broth and simmer 1-1/2 hours. Taste and adjust the seasoning if needed.

Remove from heat and add the cooked pasta or rice. Cover and let stand for 30 minutes before serving.

Notes: ♪♫ If you like a creamier soup, you can partially puree the beans and veggies before adding the pasta. Don’t forget to remove the bay leaves first!

[print_link]

Apple Stuffed Honeynut Squash

Have you seen the adorable Honeynut Squash at your local market this fall? I couldn’t resist buying one, they are so cute! At about 6″ in length, the size is perfect for two servings. Similar to butternut squash, the Honeynut is much smaller and sweeter, with a dark orange pulp.

Unlike the larger butternut and acorn variety, you won’t pull a muscle slicing through this petite squash. The skin is much thinner, so thin that you can eat it!

Roasted and stuffed with a simple sauté of diced apples, the finished dish is as appealing to the taste buds as it is to the eye.

Follow these easy steps to create the perfect fall side dish!

Ingredients:

1 Honeynut squash
olive oil
maple seasoning
1 small apple
1 tsp. butter
cinnamon
fresh rosemary for garnish

Preparation:

Roasting is the way to go with this tiny squash. Simply cut the squash in half, scoop out the seeds and brush the inside with olive oil.

Sprinkle with seasoning of your choice.

Arrange cut side down on a baking sheet lined with parchment or foil and bake for 35 minutes at 375º.

The Honeynut squash is so small, you can easily fit one on a sheet pan with another veggie course.

While the squash is baking, peel and dice the apple. I used a Honeycrisp apple. Heat a small skillet on medium low. Add the apples with a pat of butter and toss to combine. Cook 3 minutes, stirring frequently. Sprinkle with cinnamon.

Remove the squash from the oven turn it over carefully, use tongs. Spoon the apples into each half. Garnish with fresh rosemary.

The old saying “we eat with our eyes first” is so true. Look at that beautiful presentation! Guest worthy, but on the table in under an hour so you can try it on a weeknight! Be sure to pin this side dish to your fall favorites!

Notes ♪♫ I used Taste of Inspirations Maple and Sage Pork Rub in this recipe. It is both gluten free and low sodium.

Apple Stuffed Honeynut Squash

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: © My Gluten Free Cucina
Yield: 2 Servings 1x
Category: Side Dish
Method: Baking
Diet: Gluten-Free

Print Recipe

Description

Honeynut Squash, roasted and stuffed with a simple sauté of diced apples, the finished dish is as appealing to the taste buds as it is to the eye.

Instructions

Roasting is the way to go with this tiny squash. Simply cut the squash in half, scoop out the seeds and brush the inside with olive oil.
Sprinkle with seasoning of your choice.
Arrange cut side down on a baking sheet lined with parchment or foil and bake for 35 minutes at 375º.
While the squash is baking, peel and dice the apple. Heat a small skillet on medium low. Add the apples with a pat of butter and toss to combine. Cook 3 minutes, stirring frequently. Sprinkle with cinnamon.
Remove the squash from the oven turn it over carefully, use tongs. Spoon the apples into each half. Garnish with fresh rosemary.

Notes

Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited.

Gluten Free Shrimp and Sausage Fettuccine

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

This post contains affiliate links.

Ingredients:

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

Preparation:

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

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

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

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

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

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

Transfer to a serving platter and garnish with fresh parsley.

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

[print_link]

Pumpkin Soup with Carrots and Parsnips

Tis the season for all things pumpkin! This pumpkin soup is so aromatic and naturally sweetened with the addition of carrots and parsnips. A wonderful fall soup, it is ready in under an hour so you can easily fit it into your schedule.

A great make ahead recipe for your Thanksgiving table! I made a small batch, but you can easily double or triple the recipe.

4 Servings

This post contains affiliate links.

Ingredients:

1/4 medium sweet onion, diced (1 cup)
1 tbsp. olive oil
1 clove minced garlic, (1 tsp.)
1 small parsnip, peeled and diced (1/2 cup)
4 small carrots, peeled and diced (1 cup)
2-1/2 cups gluten free chicken broth
3/4 cup pumpkin puree
1/8 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. turmeric
1/2 tsp. brown sugar
1/2 tsp. sea salt
toasted pumpkin seeds for garnish (optional)
gluten free bacon for garnish (optional)

Preparation:

Prep the vegetables before you begin. Dice the onions, carrots and parsnips and mince the garlic.

Heat olive oil in a saucepan or stock pot. Add the onions and cook for 3 minutes until translucent.

Add the carrots and parsnips and continue cooking for 15 minutes, stirring frequently.

When the onions are beginning to caramelize, you will see a bit of browning in the bottom of the pot, like this.

Add the broth, pumpkin puree, garlic and all of the seasonings. Cover and simmer on low 45 minutes.

While the soup is simmering, toast pumpkin seeds and cook bacon for serving.

When the soup is done, the veggies should be very soft. Puree with a stick blender to desired consistency. You can make it as smooth or as chunky as you like.

Serve with a sprinkle of pumpkin seeds and bacon (I used turkey bacon).

Notes ♪♫ For convenience I used canned pumpkin in this recipe. I’m sure that making your own would be divine! Always check product labels for gluten containing ingredients.

Gluten Free Beef Stir Fry

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

3-4 Servings

This post contains affiliate links.

Ingredients:

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

Preparation:

Toast sesame seeds in a small saucepan and set aside.

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

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

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

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

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

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

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

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

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

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

[print_link]

Gluten Free Crock-Pot Turkey Drumsticks

Turkey Drumsticks can be dry and tough when roasted, but they come out moist and falling off the bone tender when cooked in the Crock-Pot. This time of year, it is easy to find turkey drumsticks at the market for a very good price. Crock-Pot recipes like this one are so easy and can really free up my schedule. I started this dish around 11:00am and it was ready in time for dinner at 6:30.

This post contains affiliate links.

Ingredients:

turkey drumsticks (plan on one per person)
1 medium sweet onion
5 celery stalks
2 carrots
1/4 cup sweet white rice flour
salt and pepper to taste
olive oil
1/2 cup white wine
1/2 cup gluten free chicken broth
1/2 tsp. sage
1/2 tsp. thyme
1/2 tsp. garlic powder
1/4 tsp. turmeric
cooking spray
fresh rosemary for garnish

Preparation:

Chop the onions, celery and carrots into large chunks. Mist the Crock-Pot with cooking spray and add the veggies in an even layer.

Rinse the turkey legs and pat dry. Add the flour to a food safe plastic bag, they place the turkey legs in the bag. Twist to close and shake to coat the legs evenly with flour.

Use a stainless-steel skillet (not non-stick) to brown the legs in olive oil, about 5 minutes per side. Don’t crowd the pan, brown the meat in batches if necessary. Season with salt and pepper to taste.

Place the drumsticks in the crock-pot on top of the vegetables.

Next deglaze the pan. Remove the skillet from the heat and slowly pour in the wine. Return to the heat and use a spatula to scrape up all the little brown bits, then let it simmer for a minute. Strain the solids and reserve the wine.

Whisk together the reserved wine, chicken broth, sage, thyme, garlic powder and turmeric. Drizzle over the turkey legs. The vegetables and meat will release their own liquid as they cook, so don’t add more.

Now set your crock-pot to low and cook for 7 – 8 hours.

That’s all there is to it! Arrange the drumsticks on a serving platter and drizzle a bit of the pan juices over the meat. For a nice presentation you can garnish with fresh rosemary sprigs or other herbs.

Notes ♪♫ Don’t discard those veggies and juices in the bottom of the crockpot. They will make an incredible soup stock or base for sauces and gravies. I like to puree it then store in the refrigerator or freezer, ready for my next creation!

[print_link]

Gluten Free Lasagna Remake

This Lasagna is generously sized to feed a family. Look at those crispy edges! My remake of the traditional meat Lasagna everyone loves is completely gluten free and has thin slices of eggplant layered in that will almost disappear (don’t tell the kids!). Baked in a 9 x 13″ pan, it is very filling so a little goes a long way. Serve as a main course with a simple salad, or in smaller portions alongside another dish. You will have anywhere from 6 to 12 servings.

This post contains affiliate links.

Ingredients:

12 oz. lean ground beef
4 oz. Italian sausage (pork, turkey or chicken)
1 tbsp. olive oil
1/2 sweet onion, diced
3 garlic cloves, minced
2 tbsp. tomato paste
tomato sauce – 1 can 29 oz. + 1 can 15 oz.
1 tbsp. brown sugar
fresh ground pepper
1/2 tsp. oregano
1 tsp. basil
1 eggplant sliced on a mandolin
16 oven ready gluten free lasagna noodles
16 oz. tub ricotta cheese
grated Parmesan cheese
cooking spray
fresh basil and parsley for garnish

Preparation:

Cut the bottom off the eggplant and stand it up on a cutting board. Run a knife down the sides to peel, then slice the eggplant very thin using a mandoline or sharp knife.

Lay the slices between sheets of paper towel and press down lightly. Let them sit for 20 minutes then salt to taste.

Make the meat sauce. Sauté the onions and garlic in 1 tbsp. olive oil. When the onions are translucent, add the meat and begin breaking it up with a meat spatula.

When the meat is completely browned, make a space in the center of the pan and add the tomato paste.

Toast for a few minutes then stir into the meat.

Add the 29 oz. can of tomatoes with the basil and oregano. Season with ground pepper. Cover and simmer for 30 minutes.

This simmer mat is perfect for cooking sauce over low heat, so it doesn’t burn.

In a separate saucepan add the 15 oz. can of tomato sauce and season with more basil and oregano. Simmer 20 minutes and set aside to cool.

Transfer 1/2 of the plain sauce to a bowl and whisk with the ricotta.

To assemble the lasagna, coat a 9 x 13″ baking dish with cooking spray. Begin with a layer of meat sauce.

Top with 4 of the lasagna noodles.

Spread with 1/3 of the ricotta mixture, then top with a layer of eggplant slices.

Repeat 2 more times, layering meat sauce, noodles, ricotta mixture, eggplant. Finish with remaining 4 noodles, the rest of the plain sauce and Parmesan cheese. Make sure all of the lasagna noodles are covered to the corners.

Coat a sheet of foil with cooking spray (so it doesn’t stick) and cover the pan tightly. Bake for 40 minutes at 350º, then use tongs to carefully remove the foil and bake for 20 minutes uncovered. Remove from the oven, cover and rest 10-15 minutes before serving.

Garnish with fresh basil and parsley and bring to the table.

Notes ♪♫ I used Barilla gluten free oven-ready lasagna in this recipe, and no one even knew it was gluten free! A tip, when making gluten free Lasagna do not pre-cook the noodles. No matter what the box instructions say. Pre-boiled noodles will absorb less liquid as they cook, and you may end up with a watery mess.

[print_link]