Tag: celiac

Rutabaga Oven Fries

Look at those fries!  Notice anything different about them?  Yes, they are baked in the oven and no, they are not potatoes!

These fries are made from Rutabaga, a delicious lower carb alternative to the potato.  Easy to prepare, this root vegetable is inexpensive and available year round.  With just a bit of sweetness it can stand in for potato in many recipes.  The fries are not quite as crispy as deep fried, but they are darned good!  Of course they are naturally gluten free!

My favorite way to use Rutabaga is as a topping for Shepherd’s Pie.  This is one of my most popular recipes, both online and at home!

The dilemma, I use only half of the rutabaga in my Shepherd’s Pie recipe, so what to do with the rest?  That is where I decided to experiment with another favorite potato side, the oven fry.

Prepare them just as you would oven fried potatoes.  Toss with olive oil, just a little cornmeal with seasoned salt them roast them at high heat.

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Ingredients:

  • ½ medium rutabaga
  • Olive oil
  • Seasoned salt (I used Lawry’s)
  • 1 tsp. cornmeal
  • Cooking spray

Preparation:

You will need to put a little muscle into this preparation!  Slice off the top and bottom of the rutabaga to create a flat surface that will sit securely on your cutting board.  Now peel off the skin by running your knife  down the sides.  Cut into 1/2″ thick strips.  This is a great upper body workout!

Toss the fries with the olive oil, cornmeal and seasoned salt in a large bowl, be sure that all are evenly coated.  Preheat your oven to 450° and prepare a baking sheet by covering with foil and misting with cooking spray.  Spread the slices out on the baking sheet in a single layer.

Bake for 30 minutes, tossing half way through.  For a crisper, browned exterior, finish them under the broiler for 3-5 minutes on low.  Watch that they don’t burn!

That’s it!  What a great side dish, shown here with steak and veggies.

Notes: ♪♫ Rutabaga will keep for several weeks in the refrigerator.  It can also be steamed and frozen.

The Lazy Gastronome

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Gluten Free Penne with Italian Chicken Sausage and Broccoli

Here is another of my many “quickie skillet dinners”.  So easy to pull together after a long day at work, or when you just don’t want to fuss.  The dish gets a big boost of flavor from boldly seasoned Italian chicken sausage.  You can substitute whatever veggies you have on hand, and of course you can use any kind of sausage.  It’s all tossed together with a generous amount of olive oil, a dab of tomato paste and a ladle of starchy pasta water.  If you time it just right, the pasta will be done at the same time as the sausage and veggies.

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Ingredients:

  • 6 oz. gluten free Italian Chicken Sausage, diced
  • 6 oz. gluten free penne pasta (I used Jovial)
  • 1 tbsp. toasted pignoli (pine nuts)
  • 1 tbsp. minced garlic
  • 1/2 sweet onion, diced
  • 2 cups broccoli florets
  • 2 tbsp. tomato paste
  • gluten free Italian seasoning
  • olive oil
  • fresh Italian parsley
  • grated cheese

Preparation:

I am obsessed with pignoli (pine nuts) as a garnish for my pasta dishes.  A tablespoon is all you need!  To bring out their flavor, the pine nuts need to be toasted until they release their oil.  I do mine over low heat in a small, nonstick sauce pan, until lightly browned and fragrant.

Cook the pasta to 2 minutes less than the package directions.  Don’t forget to reserve some pasta water to add to the skillet.  Heat a large, nonstick skillet with 2 tbsp. olive oil.   First add the garlic, followed by the onions, sausage and broccoli.  Sprinkle with Italian seasoning and cook until the onions are translucent.  Cover and cook 3 minutes longer.

Clear a spot in the center of the pan and add the tomato paste.  Let it toast for 1-2 minutes then stir it into the veggies and sausage with a ladle of the pasta water to loosen it up.  Add more olive oil and pasta water as needed.

Drain the cooked pasta and add to the skillet.  A little more olive oil and toss well to finish cooking the pasta.

Transfer to a serving dish.  Finish with more olive oil, grated cheese, toasted pignoli and chopped parsley.

Serve with more grated cheese.

Notes ♪♫ When choosing sausage always look for the gluten free label.  If not sure, you can check the manufacturer’s website or email them for more information.  The gluten free penne is from Jovial.

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Sausage and Mushroom Pizza with a Cauliflower Crust

Tonight I made a gluten free and grain free pizza with a cauliflower crust.  If you have never had a cauliflower pizza crust you will be amazed at how tasty it is, and without the grain you won’t be left with that overly stuffed feeling!  The most important thing you need to know about this pizza is that the crust and the toppings are cooked separately.  Only at the end are they assembled and finished together.  This pizza features my favorite Italian style toppings, sausage and mushroom!

As a main course, one pizza will be enough to serve 3 (2 slices each).

Ingredients:

  • 4 cups grated cauliflower
  • 2 tbsp. olive oil
  • salt and pepper to taste
  • 1 tsp. gluten free Italian Seasoning, divided
  • 1 cup Gruyere cheese, grated
  • 1 large egg
  • 6 oz. gluten free sweet Italian sausage, cut into coins
  • 1/2 sweet onion, diced
  • 8 crimini (baby bella) mushrooms, sliced
  • 1/3 cup sauce (use leftover from another meal or jar sauce)
  • 1/3 cup Parmesan cheese, grated
The Lazy Gastronome

Preparation:

Pulse the cauliflower in a food processor or mini chopper and measure 4 cups.  Do the same with the Gruyere cheese, you will need 1 cup.

Heat 2 tbsp. olive oil in a large nonstick skillet, and cook the cauliflower for about 3 minutes, stirring frequently.  Season with salt, pepper and 1/2 tsp. Italian seasoning.  When finished, transfer the cauliflower to a bowl and cool to room temperature (you don’t want the egg to cook).  To speed things up you can place it in the fridge for 20 minutes.

When the cauliflower has cooled, beat the egg, 1/2 tsp. Italian seasoning and the grated Gruyere cheese.  Stir in the cooled cauliflower until thoroughly combined.

Trace a large sheet of parchment to fit a pizza stone, and turn out the cauliflower mixture onto the parchment.

Use a wide spatula to spread the cauliflower in an even 1/2″ layer and neaten up the edges.  This spatula from Oxo was designed for flipping eggs, but I find it is the perfect tool for smoothing out the cauliflower.

Bake the crust for 20 minutes at 400º, then finish under the broiler for 3 minutes on high.  Here is the baked crust, golden and crisp around the edges.  Brush it lightly with olive oil.

While the crust is baking, cook the toppings in the same skillet with a little olive oil and remaining 1/2 tsp. Italian seasoning.  Remember, all toppings must be cooked through completely.  Drain the toppings after cooking, so they don’t weigh down the crust or make it soggy.

Spread the crust lightly with sauce, and add toppings in an even layer.

Finish with Parmesan cheese and broil for 3 minutes on high.

Grab the edge of the parchment and carefully slide the pizza onto a cutting board.  Slice into wedges and use a thin spatula to lift and serve.

Notes: ♪♫  If you enjoyed this post, be sure to check out my Cauliflower Pizza with BBQ Chicken, another gluten free and grain free favorite!

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Gluten Free Spaghetti and Meatballs

Growing up in an Italian family I have fond memories of our Sunday dinners with my parents, grandparents, my sister and I.  There was always a huge pot of sauce on the stove with meatballs, sausage, sometimes a roast or even bracciole.  My mother made her “gravy” in generous amounts and froze the leftovers, enough for several more meals.  Then, on Wednesday we would have spaghetti with leftover meatballs and sauce for an easy weeknight meal.

Today, over 50 years later I still love a Spaghetti and Meatball dinner.  At first it was a struggle to make my meatballs gluten free.  I had a foolproof recipe my entire adult life and thought that I could just swap out the breadcrumbs.  The result was a mushy mess.  So, I had to reinvent my Italian meatballs to a new and improved gluten free version.

If your gluten free meatballs are too mushy and fall apart in the sauce, try this recipe.  You will have perfect meatballs every time and no one will know they are gluten free!  Double or triple the recipe for a large family.

*This recipe contains oats (see notes)

4 Servings

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Ingredients:

Preparation:

Whisk together the egg and the Italian seasoning.

Add 1/4 cup tomato sauce, the ground beef and sausage followed by the breadcrumbs, potato flakes and rolled oats.  Mix thoroughly (use your hands).

Line a baking sheet with aluminum foil and coat lightly with cooking spray.  Form 9 meatballs and arrange them on the baking sheet, leaving space in between.  Broil on high for 4-5 minutes on each side, turning once.  Remove from the oven and let them rest at room temperature while you make the sauce.  This will allow the meatballs to set up and hold together.

Heat the marinara sauce in a deep skillet or braising pan.  Add the meatballs to the sauce 15-20 minutes before serving.  Keep warm but do not allow the sauce to come to a boil.

Serve with your favorite gluten free pasta and grated cheese.  With so many brands of gluten free pasta, you have more than a few options to choose from.  I used Garofalo gluten free spaghetti in this recipe.  Some of my other favorite brands are Barilla and Bionaturae.

Notes ♪♫ As you are probably aware, oats continue to be controversial as far as being safe for those with Celiac disease.  Whether or not you consume oats is a personal choice.  I personally still include oats in my diet, provided they are certified gluten free and purity protocol.  Bakery on Main is the brand that I currently use.   

 

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Paella

Paella is a restaurant favorite of mine.  The blend of color, flavor and aroma in this Valencian rice dish is wonderful!  You may be thinking it would be difficult to recreate this magnificent meal at home, but it really isn’t.

Today I made Paella for the first time since my Celiac diagnosis, almost 3 years ago!  Afterward I thought, what have I been waiting for?  Most of the ingredients are naturally gluten free!  Follow my step by step instructions and serve this up for your family tonight.  You do not need a paella pan, a large nonstick skillet will do the trick!  The most time consuming part of this meal is the prep.  Once you start cooking it will come together in about 30 minutes.

4 servings

Ingredients:

  • 1 tbsp. butter
  • 1 tbsp. olive oil
  • 1 cup Arborio rice
  • 1/2 cup white wine
  • 32 oz. carton gluten free, low sodium chicken broth
  • salt
  • red pepper flakes
  • 1/2 tsp. thyme
  • 2 bay leaves
  • paprika
  • big pinch of saffron
  • 2 garlic cloves, minced
  • 4 oz. gluten free Andouille sausage, sliced into coins
  • 6 oz. chicken breast, sliced into thin medallions
  • 1 cup baby bella mushrooms
  • 1 cup zucchini
  • 1/2 cup sweet onion, diced
  • 1/2 cup red bell pepper, diced
  • 8 jumbo shrimp
  • 15 small to medium clams
  • butter
  • 2 tbsp. scallions (for garnish)

Preparation:

Mise en place is a French culinary phrase which means “putting in place” or “everything in its place”.  This simple process of gathering and arranging ingredients, cookware and tools before you begin is the secret to preparing recipes like Paella.  So line up your pantry ingredients, dice the veggies, slice the meat and clean the fish before you start cooking!

The rice goes in first, to allow for the necessary cook time.  Add butter and oil to a large nonstick skillet (mine is 14″) over medium low heat.  Brush or swirl it around to coat.

Add the rice, bay leaf, thyme, garlic and pinch of red pepper flakes.  Stir to coat the rice with butter then add 1/2 cup of white wine.  Stir frequently until the wine is almost evaporated.

Begin ladling in the chicken broth, 1/2 cup at a time, stirring constantly.  Add a big pinch of saffron with the first ladle of broth.  Saffron is a key ingredient in Paella and will give the rice a rich flavor and golden color.

As each ladle of broth is almost absorbed, add another.  Continue doing this for about 20-25 minutes, then begin adding the other ingredients, one at a time.  First the Andouille sausage, followed by the chicken.

Next comes the zucchini, onion, pepper, and mushrooms and cook for 5-10 minutes.  Be careful not to add too much broth from this point, as the vegetables and fish will release their own liquid.

The shrimp and clams will go in last as they will only take about 6 minutes to cook.

Toss the shrimp with the rice and veggies then nestle in the clams.  Immediately close the cover and cook for about 6 minutes, or until the clams have opened (clams that don’t open should be discarded).

Finish with a pat or two of butter and don’t forget to pull out the bay leaves!

Transfer to a serving platter and garnish with scallions and more paprika.  This 5-star dinner will be a hit with the whole family, if you need to make a delicious gluten free meal that everyone will enjoy this is the one!

Notes: ♪♫  For best results, make sure your chicken broth is warm or at room temperature.  As you add each ladle of broth to the pan, you want it to heat up quickly so that the rice continues to cook evenly.  Tip, always start with a new carton of room temperature chicken broth, you won’t need the whole thing and leftovers can be saved for another recipe.

 

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Gluten Free Millet Bread

I have my favorite toasting breads for breakfast.  They are dense, hearty seeded loaves that hold up well in the toaster like Mighty Tasty Toasting Bread and Millet and Buckwheat Toasting Bread.  But as much as I love their texture, sometimes I’m craving a soft, enriched bread to make sandwiches, or maybe French Toast?  This Gluten Free Millet Bread fits the bill.  It has a soft, cake-like crumb with just a hint of sweetness.

I used Bobs Red Mill whole grain millet in this recipe.  The loaf pan is from USA Pan, made in the USA!

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I used freshly ground millet in this recipe.  Milling your own flour is a great way to add fresh, nutritious whole grains to your baking.  Learn more about using a grain mill here.  Feel free to use purchased millet flour, if you can’t find it in stores it is widely available online.

Ingredients:

Preparation:

Whisk together the dry ingredients, millet flour through salt and add them to the bowl of your stand mixer.  In a separate bowl, microwave 1 cup of milk for 30 seconds.  Whisk in the yeast and honey and let it stand for 10 minutes until bubbly.

Whisk the eggs, canola oil and cider vinegar into the yeast mixture.

With the mixer on low speed, gradually pour in the wet ingredients.  Once incorporated, increase speed and beat 3 minutes with the paddle attachment.  The dough will be heavy and clinging to the paddle.

I baked this loaf in a 9″ x 4″ x 4″ pullman pan, the higher sides support the loaf as it rises.  I always line my loaf pans with parchment paper, to easily remove the finished loaf.

Scrape the dough into the pan and use a wet spatula to smooth it out evenly.  Sprinkle with sesame seeds and cover loosely with plastic wrap.  Let it rise for 1 hour.  I set my pan on top of some padding, so that the pan wasn’t resting directly on the cold counter surface.

Preheat the oven to 350º.  Just before placing in the oven, mist the top of the loaf with water and quickly mist the sides of the oven.  Bake for 45-50 minutes.  The internal temperature should be between 195-200º.

Look at that beautiful loaf!  I was worried that the dough hadn’t risen much but look at the oven spring!  The high sided loaf pan definitely helped with that!

Cool completely on a rack before slicing.

This is exactly what I was hoping for.  It looks like French Toast is back in the breakfast rotation!

Notes ♪♫ Need more inspiration?  Check out this French Toast Casserole with Blueberries and Cream Cheese, or this delectable Tiramisu French Toast!  Both were made with this Gluten Free Millet Bread!

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Gluten Free Baking – Using a Grain Mill

5 Reasons Why You Should Own a Grain Mill

A grain mill can be one of the most healthful and economical investments you can make for your home kitchen.  For me, this was never more true than when I had to learn about gluten free baking.  The right tools can make all the difference to those of us who must adhere to a strict gluten free diet.

I have always been a home bread baker (long before Celiac) and have owned a KitchenAid stand mixer for decades.  If you already have the mixer, just imagine what you can do with the grain mill attachment!

This is not a novelty item, it is a workhorse in my kitchen and has helped me immensely in my commitment to make tasty, gluten free bread from scratch.  Watch!

Consider adding it to your collection.  It will last a lifetime and change the way you bake forever.  Check out the 5 reasons why you should own and use a grain mill.

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  1. Eat Healthy

Improve your diet by consuming more whole grains.  When you mill the entire grain into flour, you get all of the nutrients from the germ and the bran.  We all know that so many gluten free breads and snacks are made with refined flour and contain almost no fiber.  Milling your own flour and baking from scratch is healthier by far and gives your body those much-needed nutrients and fiber grams!

  1. Stay Fresh

Once a whole grain is milled into flour you will need to pay careful attention to its expiration date.  This is because oils present in the bran and the germ can become rancid over time, giving your flour an off taste and smell.  (Refined grains have the bran and germ removed, giving them a longer shelf life.)  Stored in its grain state, your pantry inventory will remain fresh for much longer.  Milling your grain just before baking ensures that it will always be fresh and delicious.

  1. Save Money

Gluten free flour is expensive!  Oh my, did I have sticker shock the first time I went shopping.  Purchasing the grain in its whole form can be less expensive, and it will last longer than milled flour.  Mill only the amount needed for a recipe (measure by weight).  Not only will you have the freshest tasting baked goods every time, but you will save money by not throwing away unused flour that has degraded over time.

  1. Be Versatile

Buy a single grain that you can use in both whole and flour form.  Buy a big bag of brown rice and use it for cooking, as well as milling into brown rice flour for baking.  Some of my other favorites are sorghum, millet and buckwheat.  All are sold in their less expensive whole form and can be processed into flour or enjoyed as a side dish.

  1. Have Fun

Baking is fun!  Experiment with different grain combinations without investing in an array of flours that you may only use one time.  You may never make that quinoa bread again, but you will probably use up the quinoa grain as a tasty side dish.  I am a big believer in this D-I-Y, from scratch approach and I always have my pantry stocked with my favorites.

If you enjoy my bread recipes, I hope you will consider adding this wonderful tool to your kitchen!

Baby Back Ribs

I have been making Country Style Pork Ribs for years, and they are a family favorite.  While I love Baby Back Ribs, I’ve never made them at home.  For some reason I thought that really good Baby Back Ribs would require expensive BBQ equipment and complicated cooking techniques.  I couldn’t have been more wrong!  In fact, I would say this was one of the easiest meals that I have made of late.  Since the preparation was mostly hands off, I had plenty of time to whip up a batch of my Homemade Gluten Free BBQ Sauce.  Of course that is optional, but when I make it I always get rave reviews.

The verdict on the ribs, amazing!  From now on I’ll be making these year-round.

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Ingredients:

Preparation:

Preheat the oven to 275º.  That may sound low, but the secret to tender ribs is to cook them slowly on very low heat.

Remove the packaging and pat the ribs dry.  Turn the ribs meat side down and use a sharp paring knife to loosen the white membrane.  Once you have it started, use a paper towel to grasp the membrane and pull it off.  While not absolutely necessary, removing the tough membrane will result in the most tender ribs.  If you would rather not do this, be sure to pierce the membrane all over with a knife.

Season the rack with salt, pepper and creole seasoning.

Wrap the ribs in foil and place on a large baking sheet (to catch any drips).  Bake at 275º for at least 3 hours and up to 4 hours.

When the ribs are done, use tongs to carefully open the foil.

Brush with your favorite BBQ sauce and serve.  For other serving suggestions see my homemade Potato Chips and Gluten Free Corn Bread!

Notes ♪♫ Always watch for hidden gluten in sauces and seasonings.  The BBQ sauce is my own from scratch recipe which I make for special occasions.  If using store bought, I recommend Stubbs brand which is gluten free.

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Chicken Thighs with Andouille Sausage

Sometimes the addition of one or two ingredients can take a simple dish from ordinary to WOW!  In this recipe, the most basic of chicken dinners gets a spicy kick from Andouille sausage.  Made with smoked pork and cajun spices, just one link of Andouille sausage is enough to flavor the cooking oil that we use to brown the chicken and veggies.

Ingredients:

  • 6 skinless chicken thighs
  • 1 link Andouille sausage
  • 1/4 cup cornstarch
  • creole seasoning
  • 2 carrots
  • 1/2 sweet onion
  • 1 potato
  • olive oil
  • fresh chives, for garnish

Preparation:

Remove skin from chicken thighs (optional).  Place the thighs in a plastic bag with 1/4 cup cornstarch and shake to coat.  Heat an oven proof skillet over medium and add about 3 tbsp. olive oil.  Add the sausage and cook 1 minute to flavor the oil, then begin browning the chicken on all sides and sprinkle with creole seasoning.  Don’t crowd the pan.  If necessary, brown the chicken and sausage in 2 batches as I did.

Preheat the oven to 375º and mist a 9″ x 13″ baking dish with cooking spray.  Transfer the browned chicken and sausage to the baking dish and place in the oven.  Reserve the fat in the skillet.

Add the carrots, onion and potato to the skillet with the reserved fat.  Stir and toss to coat then sprinkle with creole seasoning.  Place the skillet in the oven.

Bake the chicken and veggies for 1 hour at 375º.  About half way through, remove any excess liquid from the chicken and reserve it for another dish (it makes a wonderful soup stock).  To serve, arrange the chicken and veggies on a platter and garnish with fresh chives.

We both loved this meal.  The chicken was moist and delicious with an unexpected pop of flavor from the Andouille!

Notes ♪♫ Look for sausage made with all natural ingredients, no preservatives, and no nitrites.  Today many brands carry a gluten free label.  If not, always check the ingredients and if you’re not sure, go to the manufacturer’s website and don’t hesitate to call or email them for more information.

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Roasted Delicata Squash

Delicata Squash is one of my favorite fall vegetables.  It is aptly named – sweet tasting, easy to slice and seed, and you can eat the skin!  My favorite preparation is a simple toss with olive oil, salt and pepper and oven roasted.

Until recently Delicata Squash has only been available for a short time in early autumn, but today it’s becoming more popular and I was pleased to find it at the market in May.  You don’t want to miss out on this treat, so if you see one be sure to snap it up!

It was a little extra work to make the pretty medallions.  After cutting the squash into rounds I ran a paring knife around the center of each slice to remove the seeds.  So worth it for the beautiful presentation.  If pressed for time and you want to get it done quickly, just cut the squash in half lengthwise and scrape the seeds out with a spoon.  Then slice it into half moons.

Ingredients:

  • 1 Delicata squash
  • olive oil
  • salt and pepper
  • cooking spray

Preparation:

Line a baking sheet with foil and mist with cooking spray.  Slice the squash into 1/2″ thick medallions and remove the seeds and pulp from the center.  Lay the slices on the baking sheet and drizzle with olive oil.  Turn to coat both sides and season with salt and pepper.

Roast for 30 minutes at 400º.  It’s as simple as that!

Such a pretty addition to your dinner plate, the slices remind me of sunflowers!  It was a nice change from our usual veggie sides and I’m sure your family will love it as much as we did!

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