Tag: celiac

Sea Scallops with Cauliflower Mash

Sometimes you need a meal that’s easy on the carbs.  That’s what I’ve made tonight with this simply prepared dish of Sea Scallops served over Cauliflower Mash.  Truth be told, I had something like this at a restaurant years ago, and it has been on my recipe bucket list to make at home.  Gluten free and grain free, it’s a guiltless indulgence.

These days, cauliflower mash is easy to make, thanks to riced cauliflower being widely available in both the produce and freezer section of most grocery stores.  You can grate your own or take a shortcut like I did!  I make cauliflower mash just as I would make mashed potatoes- steam them, then puree with lots of butter, milk or cream, salt, pepper, and chives.  You can add cheese if you like, or sour cream.

So, what did I do to make this dish gluten free?  Nothing.  That’s right, 100% of the ingredients were already gluten free, including that balsamic glaze you see in the photo, which has a gluten free label.

2 Servings

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Ingredients:

  • 1/2 lb. sea scallops
  • 12 oz. riced cauliflower
  • 3 tbsp. butter, divided
  • 1/4 cup cream or milk
  • salt and pepper to taste
  • 1/2 tsp. garlic granules
  • 1/2 tsp. shallot seasoning
  • Balsamic glaze
  • fresh chives for garnish

Preparation:

Rinse the cauliflower and steam for 15-20 minutes, until softened.

Add 2 tbsp. butter, milk or cream, generous amount of salt and pepper, garlic granules and shallot seasoning.

Puree with a stick blender and cover to keep warm.

Heat a small skillet with the remaining 1 tbsp. butter.  Pat the scallops dry and add them to the pan.  Cook 3 minutes per side, just enough to get a little color.

To serve, spread the cauliflower mash on the bottom of the plate and top with scallops.  Drizzle with balsamic glaze and garnish with fresh chives.  I added a side of green beans.

Notes ♪♫ If your scallops are frozen, be sure to defrost them completely before cooking to remove excess liquid.  For both fresh and frozen, be sure to pat dry with paper towel before cooking.  Start with a hot pan, add the butter and then place your scallops in the pan leaving space in between so that when they do release liquid it has room to evaporate.

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Gluten Free Pumpkin Vanilla Waffles

Today there are so many gluten-free pancake mixes out there, and it’s a treat to make a quick batch of pancakes or waffles, without the gluten!  I’m always trying to be creative and will often use a pancake mix as a base to which I can add layers of flavor and texture!  This fall inspired waffle has almond flour and flax for protein and fiber, coconut flour for sweetness, as well as pumpkin, banana and yogurt for moisture.  The waffles are dense and hearty, a filling breakfast.  One is enough for me, so I make a batch of 8 and freeze the leftovers.  So easy to pop into the toaster for a quick breakfast!

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While we all have our favorite brands, I love the Pancake and Biscuit Mix from Better Batter.  Try it and use my code MGFC30 for 30% off your non-sale purchase!

Ingredients:

Dry ingredients:

Wet ingredients:

  • 1/2 ripe banana, mashed
  • 2 tbsp. canola oil
  • 1 egg
  • 5 oz. vanilla Greek yogurt
  • 3/4 cup pumpkin puree
  • 1 tsp. vanilla extract
  • 1-3/4 cups 1% milk
  • cooking spray

Preparation:

Whisk together the dry ingredients in one bowl, and the wet ingredients in another.  Combine the wet and dry ingredients and stir together with a batter whisk until completely moistened.  At first it may appear that the batter is too thin, but it will thicken as the flax absorbs the liquid.  Let the batter rest 10 minutes while you preheat the waffle iron to 350º.

The recipe makes 8 waffles.  If you want to be very particular, you can weigh the batter and divide it in half so your waffles will all be uniform in size.  Coat the waffle iron with cooking spray and spread the batter evenly, using a spatula to get into the corners.  Close lid and cook for 6 minutes.

Remove the waffles and repeat with the remaining batter.  You can enjoy them immediately or cool on a rack to refrigerate or freeze for later.

My favorite way to serve waffles is topped with candied walnuts, just a drizzle of maple syrup and a side of fresh fruit!

Notes ♪♫ Whether you are making pancakes or waffles, remember that gluten free batter takes longer to cook!  For this recipe, the batter is extra dense, so I recommend a full 6 minutes per batch at 350º for a soft waffle, longer for crispy.  You can reheat them in the microwave if you like them soft or use the toaster to crisp them up.  I like to reheat mine in my air fryer, for 4 minutes at 400º.

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Gluten Free Macaroni and Beans

I’ve been making this fast and easy peasant dish for over 30 years.  Long before I knew I had Celiac!  It satisfies my craving for comfort food with a minimal amount of fuss.  I serve it right in the pan for easy cleanup.

After I was diagnosed, I quickly realized that the pasta was the only ingredient that had to be changed to make this meal gluten free!  I used one of my favorites, Jovial Brown Rice Fusilli cooked to al dente.

The recipe is not difficult, and you probably have most of the ingredients in your pantry!  Here’s what you will need…

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Ingredients:

  • 1 can diced tomatoes
  • 1 can cannellini beans, drained and rinsed
  • 4 cloves garlic, minced
  • 1 stalk celery, small dice
  • 2 oz. pancetta or bacon, diced
  • 2 tbsp. tomato paste
  • olive oil
  • 3/4 tsp. Italian seasoning
  • fresh ground pepper
  • 8 oz. gluten free pasta
  • fresh basil
  • fresh Italian parsley
  • parmesan cheese

Preparation:

Render the pancetta or bacon in a deep skillet.  Add a little olive oil, along with the celery.  Cook for 3 minutes then add the garlic.  Cook for 1 minute more, stirring frequently.

Make a space in the center of the skillet and drop in the tomato paste.  Toast it for just a minute, then stir in the drained beans and diced tomatoes, with all of their juices.

Sprinkle with Italian seasoning and fresh ground pepper to taste, then simmer on low for 15 minutes.

Cook pasta according to package directions.

Drain the pasta and add it right into the skillet.  It’s peasant food, you don’t need a serving dish!  Toss well and garnish with a drizzle of olive oil and some chopped fresh herbs.  I used Italian parsley and basil from my garden.

Serve with grated cheese if you like.

Notes ♪♫ Is pancetta a part of your gluten free pantry?  I buy the 4 oz. packages of diced uncured pancetta and store them in the freezer.  It adds just the right amount of salt and flavor to dishes like this one!

Originally published July 19, 2022                      Updated August 8, 2023

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Gluten Free Meatloaf Ramekins

Look at these cute little ramekins!  They can elevate the humblest of meals to dinner party status!  Gluten Free Meatloaf Ramekins are fun to make and perfectly portioned for kids, small plates and small appetites.

You can vary the veggies in this meatloaf to suit your taste.  I used onion, zucchini and bell pepper.  Unlike my other meatloaf recipes, this one contains no oats.  So, if you can’t have oats or are avoiding them for the time being, this one is for you!

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Servings: 4 ramekins

Ingredients:

Preparation:

Heat olive oil in a small skillet and sauté the veggies until they have released their liquid and reduced to about 1/3 cup.  Season to taste.

Transfer to a bowl to cool (so you don’t cook the egg).

When cooled, whisk in the ketchup followed by the egg and more seasoning.

Next add the beef, working it in with your hands.  Gradually add the potato flakes and breadcrumbs and combine well.

Mist the ramekins with cooking spray and place them in a square baking dish.  This will make them easier to handle when going in and out of the oven.

Divide the meatloaf mixture between the 4 ramekins.  Top with ketchup and smooth the tops with a fork.

Bake at 375º for 20 minutes or until the internal temperature reaches 150º (check with a thermometer).

Serve with ketchup or your favorite BBQ sauce (my favorite is Stubbs Smokey Mesquite).

Notes ♪♫ Love ramekins?  Check out my Shepherd’s Pie Ramekins, Ramekin Stuffing cups and Gluten Free Apple Crisp!

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Barramundi with Lemon Butter Sauce

The price of seafood has increased so much this past year!  I still try to incorporate it into our meal plan at least once a week, so I am always on the lookout for a bargain, especially in the frozen section.

That’s where this caught my eye, a 12 oz. package of Barramundi Fillets for less than $10, perfect for seafood night!

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Also known as Asian Sea Bass, this white fish has a firm but delicate texture and a mild, sweet taste.  The wine-lemon-butter sauce really brings out the flavor of this fish without overpowering it.  It can be pan cooked or oven baked in under 30 minutes!

Dinner for two

Ingredients:

  • 12 oz. package frozen Barramundi fillets, thawed
  • 2 tbsp. butter
  • 2 tbsp. white wine
  • 1 lemon, divided use
  • Old Bay Seasoning®
  • fresh chives for garnish

Preparation:

Melt 1 tbsp. butter in a nonstick grill pan or skillet.  Add the fillets, season with Old Bay and cook 5 minutes.

Turn the fish over.  Add the remaining 1 tbsp. butter, wine and juice of 1/2 lemon to the pan.  Cook 5 minutes longer.

Oven Preparation:

Alternately, you can add the fillets, seasoning, wine, lemon and butter to a baking dish and bake for 15 minutes at 400º.

Plate and garnish with fresh chives.  Cut the remaining half lemon into wedges and serve with the fish.

Notes ♪♫ You do not need an array of seasonings or sauces for most seafood dishes.  Keep it simple and let the flavor of the fish take the spotlight.  If you are making a seafood dish and don’t know what seasoning to use, just sprinkle with Old Bay, it is a natural for seafood and has been around (and gluten free) since 1939.

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Gluten Free Apple Pie

There is nothing like a homemade pie for a special occasion.  Just look at that crust!  Apple pie was the first pie that I learned to make, and it is still my favorite!

The Lazy Gastronome

 

Before my Celiac diagnosis, I used to buy the refrigerated pastry dough in the red box (remember those days?) for my pies.  Today I use this easy make ahead Gluten Free Pie Crust, and always keep it on hand in my freezer so I’m ready to make a dessert pie, meat pie or quiche.

The filling was adapted from Taste of Home, an old classic from back in the day.  I always use Honeycrisp apples for pie, they are excellent for cooking and baking.  You can use other firm apples like Braeburn, Cortland or Granny Smith.  My apples were quite large, so I only used 4 for this recipe.  For medium sized apples you will need 5-6.

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Ingredients:

  • gluten free pastry dough for double pie crust (recipe here)
  • 5-6 medium apples, peeled and diced
  • 1 tbsp. lemon juice
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 3 tbsp. gluten free flour (I used Better Batter Original)
  • 1 tsp. cinnamon
  • 1/4 tsp. ginger
  • 1/4 tsp. nutmeg
  • 1 tbsp. butter
  • 1 tbsp. egg whites

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Preparation:

The first thing you’ll want to do is roll out that pie dough.  If you had it in the freezer, let it defrost in the refrigerator the day before then leave at room temperature for 20 minutes before rolling.

The easiest way to roll the dough is to lay it on a sheet of lightly floured parchment and cover with a sheet of plastic wrap.  Take your time rolling the dough, until it is large enough to fit your pie dish.  Place the rolled-out dough in the refrigerator while you make the filling.

Next, whisk together the sugars, flour, cinnamon, ginger and nutmeg in a small bowl.

Squeeze the lemon juice into a large bowl.  Peel and dice the apples and add to the bowl, tossing with the lemon juice after each addition.

Combine the sugar mixture with the apples and toss well to coat.

Now for the moment of truth.  Place one sheet of pastry dough in the pie dish.  The easiest way to do this is to remove the plastic wrap and flip the dough onto the pie dish.

Carefully peel away the parchment and ease the dough into the dish like this.

Whew, look at that it worked!  Now trim the edges and use the extra pieces to patch any cracks or holes.

Fill with the apple mixture and dot with the butter.

Use the same technique to place the top sheet of pastry dough.  Fold the edges over and crimp, it doesn’t have to be fancy.

Cut slits to allow steam to escape.  Whisk the egg white, and brush all over the top.

Place the pie on a sheet pan (in case it drips) and arrange strips of foil loosely around the edges.  Don’t press the foil into the dough (it may stick).

Bake for 25 minutes at 375º.  Use tongs to remove the foil then bake an additional 25 minutes.

Cool at least 2 hours before slicing.  It smells so good you will have a hard time waiting!

Notes ♪♫ Pie crust has always been my nemesis.  That is, until I learned to make this incredible Gluten Free Cream Cheese Pie Crust, then a whole new world of gluten free baking opened up.  Try it, I promise it is easy to prepare and rolls like a dream!

Apple Pie filling adapted from Taste of Home

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Gluten Free Peas and Elbows

Do you get bored with the same old side dishes?  I tend to always go with rice or potatoes for dinner, but it gets monotonous!  So, here’s a little something I made to change things up one weekend.  I served it with steak, but this nifty little side dish would go well with chicken or pork chops too!

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Ingredients:

  • 1 tbsp. olive oil
  • 1/4 cup minced onion
  • 1 cup gluten free chicken stock
  • 1 cup (3 oz.) gluten free elbow macaroni
  • 1/2 cup water
  • 1/2 cup frozen peas, defrosted
  • 1 tbsp. butter
  • 1 heaping tbsp. shredded parmesan
  • 1/2 tsp. seasoned salt
  • sea salt, to taste
  • fresh chives, for garnish

Preparation:

In a small nonstick saucepan, sauté the onion in 1 tbsp. olive oil until the onions are translucent.

Add 1 cup gluten free chicken broth, 1 cup water, salt to taste and seasoning of choice.  Bring to a simmer and add the elbows, cook to package directions.  With 5 minutes left on cook time, add the peas and simmer 5 minutes longer.

Stir in 1 tbsp. butter, a heaping tbsp. of cheese (or more if you like) and transfer to a serving bowl.

Garnish with fresh chives or parsley.  Mr. Cucina loved this side, so it will definitely be going into our dinner rotation!

Notes ♪♫ I used Jovial brown rice elbows in this recipe.  One of my favorite brands of gluten free pasta, I was thrilled to find elbows at the store.  If they aren’t available where you live, you can get them here on Amazon.

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Ginger Bok Choy Egg Drop Soup

This Asian inspired soup is just the thing for a light dinner or first course.  If you love Egg Drop Soup, you will love this adaptation that combines the best of Egg Drop and Ginger Bok Choy.  Only a few ingredients are needed, and since it does not require all day simmering you can throw it together after work.  Stir in a beaten egg and rice noodles just before serving and it’s ready to eat!

Since this was a bit different than my usual soups, I wondered how it would turn out, but when Mr. Cucina tasted it and said, “this is great!” I knew the recipe was a keeper!

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4 servings

Ingredients:

Preparation:

Heat 1 tsp. sesame oil and 1 tsp. olive oil in a soup pot or Dutch oven.  Mince the garlic and ginger (I used an electric chopper) and add to the pot.  Cook for 30 seconds then add the sliced mushrooms.

Stir until the mushrooms release their liquid, then add the bone broth, 2 tsp. of tamari and 1 tsp. sesame oil (or more, to taste).  Season with salt and pepper and bring to a simmer for 15 minutes.

Trim away the tough, lower part of the Bok choy, then rinse and halve the leaves.  Stir them into the soup to wilt and lower the heat to keep warm.

Cook the rice noodles in a separate pan according to package directions.  Just prior to serving, drizzle the beaten egg into the soup and swirl it around with a whisk.  Add the cooked rice noodles.

Ladle into bowls and serve with Chow Mein noodles for texture (optional), or a simple garnish of green onions if you want to keep it simple.

Notes ♪♫ I love these extra wide rice noodles from A Taste of Thai.  I was able to find them locally, but if not available in your area you can get them here at Amazon.  I use Coconut Aminos in my Asian recipes, but if you are not limiting salt, try Gluten Free Tamari.

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Hash Brown Muffin Cups

Aren’t these the cutest?  Hash Brown Muffin Cups are fun to make and eat, kid friendly and adult approved!  Using frozen hash browns really cuts down on the prep work.  This is a great brunch recipe because you can prepare it the night before and bake in the morning.

The Lazy Gastronome
Are hash browns gluten free?

As long as you are buying plain hash brown potatoes, they should be fine.  I always look for the gluten free label as an extra measure of security, but as long as the only ingredient is “Potatoes” you are good to go.  If the potatoes are seasoned or include other ingredients, then investigate further before buying.  I used Ore-Ida frozen shredded Hash Browns in this recipe.

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Ingredients:

  • 20 oz. frozen shredded hash browns (for a standard 12-cup muffin tin)
  • 1/2 cup shredded parmesan cheese
  • 1/2 tsp. salt
  • fresh ground pepper, to taste
  • 1/2 tsp. garlic granules
  • 1/8 tsp. paprika
  • 2 tbsp. olive oil
  • cooking spray

Preparation:

Weigh 20 oz. hash browns and place in a zip top bag.  Defrost in the refrigerator.

I used a salad spinner to be sure the potatoes were as dry as possible (see notes).   After spinning the potatoes (or pressing them dry with paper towels) transfer to a clean bowl.

Toss the hash browns with the cheese and seasonings.  Drizzle with 2 tbsp. olive oil and toss again to coat thoroughly.

Mist the muffin tin with cooking spray and spoon the potatoes evenly into the 12 cups.

Cover with plastic wrap and refrigerate overnight.

The next morning, preheat the oven to 400º and spritz the tops of the muffin cups with olive oil spray.  Bake for 45 minutes.

The edges should be browned and crispy.  Use a spoon to slide them right out of the pan onto a serving dish!

Hash Brown Muffin Cups will be a great addition to your brunch menu, or a fun dinner side.  They reheat well, and ours stayed crispy even after microwaving.  You will want to keep a bag of hash browns in your freezer pantry, so you can make a batch any time you like!

Notes ♪♫ My salad spinner is over 20 years old.  We originally purchased ours when my husband used to plant a large garden and I needed an easy way to wash the veggies.  Today I still eat lots of salads and this is just a handy thing to have in your kitchen!  Here’s the current model.

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Gluten Free Apple French Toast Casserole

Did you see the Gluten Free Cinnamon Swirl Bread I posted a few weeks ago?  If not, check it out here!   I used that same recipe to make this overnight Apple French Toast for Easter.  The cinnamon swirl bread goes so well with apples!  This is a wonderful make ahead recipe for a brunch, get it ready the night before and bake in the morning!

Ingredients:

  • 1 loaf Gluten Free Cinnamon Swirl Bread
  • 1/2 cup dark brown sugar
  • 1/2 cup butter (1 stick)
  • 2 tbsp. maple syrup
  • 3 apples (I used Honey crisp)
  • 7 eggs
  • 1-3/4 cups milk (I used 2%)
  • 1 tsp. vanilla extract
  • 1/2 tsp. cinnamon
  • cooking spray

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Preparation:

Make the Cinnamon Swirl Bread 2 days before and store at room temperature.

The night before your brunch, melt the butter, brown sugar and maple sugar in a small saucepan.  Stir occasionally to dissolve the sugar.

Mist a 9 x 13″ glass baking dish with cooking spray and pour the butter mixture into the dish.

Peel and slice the apples and spread them over the butter mixture in a single layer.

Cut the bread into 3/4″ slices and arrange over the apples.

Whisk together the eggs, milk, vanilla and cinnamon.

Pour the egg mixture over the bread slices and press down with a spatula.

Mist a sheet of foil with cooking spray, cover the casserole and press down with your hands to be sure the bread slices are submerged in the egg mixture.  Refrigerate overnight.  Here’s what it should look like in the morning.

In the morning, take the baking dish out of the refrigerator and let it sit on the counter to warm up for at least 30 minutes before baking (going directly from refrigerator to oven may shatter a glass baking dish).  Bake uncovered for 40-50 minutes at 350º then broil for 2-3 minutes to finish.

You can dust with powdered sugar (optional) and serve with real maple syrup!

Notes ♪♫ There are many breads that will work well in this recipe.  Check out my Gluten Free Millet Bread that I often use for French Toast recipes.  Be sure to make the bread two days before assembling the casserole, a drier loaf will better absorb the eggs.

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