celiac – Page 7 – My Gluten Free Cucina

Gluten Free Italian Wedding Soup

This soup takes me back more than 60 years, to my Italian grandmother’s kitchen. As a child, she would make this for me all the time. So many little meatballs! I was only nine years old when she passed away, but the flavors of this soup are etched in my mind.

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Of course, those tiny meatballs are the star of the recipe. My younger self most definitely did not appreciate the love that went into making them! Those tender little bites are what I remember best, so for my gluten free recreation I used ground veal. Just one taste and I knew I had made the right choice!

Note ♪ If ground veal is not available, substitute ground beef, pork, turkey, etc.

Believe it or not, there were only 2 ingredient swaps needed to make Italian Wedding Soup gluten free. First, the breadcrumbs. I am a big fan of Aleia’s gluten free seasoned breadcrumbs, and they were perfect in the meatballs. Second, the soup pasta. I was thrilled to find Gluten Free Acini de Pepe at Bella Italia Food Store this year. It is close to the pastina shape that my grandmother would have used, and you really can’t tell that it’s gluten free!

Ingredients:

For the Meatballs

8 oz. ground veal
1/4 cup gluten free seasoned breadcrumbs
1/4 cup finely grated parmesan cheese
1 large egg
1/4 tsp. Tuscan seasoning
olive oil

For the Soup

3 medium carrots, peeled and diced
4 celery stalks, trimmed and diced
1 medium sweet onion, diced
3 garlic cloves, minced
olive oil
32 oz. carton gluten free chicken broth
2 cups chicken or turkey stock
6 oz. gluten free soup pasta
6 oz. bag baby spinach
1/2 tsp. sage
1/2 tsp. thyme
salt and pepper to taste
grated parmesan for serving

Preparation:

Combine the first 5 meatball ingredients (everything but the olive oil) in a bowl and mix well with your hands.

Use a half teaspoon to form tiny little meatballs, about 3/4″ diameter. Roll them between your palms and set them on a plate or sheet of waxed paper.

Heat a nonstick skillet with a little olive oil and brown the meatballs for just a few minutes over medium low heat. Don’t crowd the pan, cook the meatballs in batches if needed.

Use a slotted spoon to scoop out the meatballs and drain them on a plate lined with paper towels.

Note ♪ You can prepare the soup up to this point the night before, just refrigerate the meatballs and continue with the recipe when ready.

For the soup, add the onions, celery and carrots to a soup pot with a little olive oil. Stir until the veggies begin to release their liquid, then add the garlic and cook one minute longer.

Add the broth, stock and seasonings. Cover and simmer on low for 45 minutes. Cook the pasta separately, according to package directions.

Turn off the heat. Add the baby spinach and stir to wilt.

Return the meatballs to the pot to warm through.

Drain and rinse the pasta under warm water and add it to the soup.

I find that gluten free soup pasta can be gummy, so it is best cooked separately, drained and rinsed to remove some of that starch.

Serve with finely grated cheese, use the good stuff!

This soup was just the thing for a cold winter evening! It would be a wonderful first course for a holiday dinner.

Friends, I hope you enjoyed this post! I know that my grandmother would be so pleased that I made this soup in her memory.

Be sure and check out some of my other Gluten Free Soups as well as some helpful links on where to find Gluten Free Soup Pasta.

Notes ♪♫ In some recipes for Italian Wedding Soup, the raw meatballs are dropped right into the soup. I like the extra flavor you get from browning, and it removes some of the fat at the same time.

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Kale Soup with Linguica

When temperatures are dropping, nothing hits the spot like a bowl of hot soup. Chase away the chills with this hearty Portuguese inspired soup that is gluten free and delicious. Kale of course is the star of this dish, along with Linguica, red beans and Yukon gold potatoes.

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Ingredients:

2 tbsp. olive oil
1 sweet onion, diced
2 medium carrots, peeled and diced
2 garlic cloves, minced
3 tbsp. tomato paste
8 oz. gluten free Linguica, sliced into coins
1 cup gluten free chicken stock
32 oz. carton gluten free chicken broth
4 small Yukon gold potatoes, diced
1 tsp. thyme
1 tsp. sage
salt and ground pepper, to taste
15.5 oz. can red kidney beans, drained and rinsed
1 bunch kale, center stem removed and chopped

Preparation:

First organize your ingredients. Chop the veggies into even dice and cut sausage into coins. Rinse the kale and remove the tough center stems. Chop and rinse again before adding to the pot.

Heat olive oil in a stock pot, and stir in the onions, carrots and garlic. Season with salt and pepper and cook 2 minutes.

Make a spot in the center of the pan and add the tomato paste. Let it toast for a minute then stir it into the vegetables.

Add the Linguica, stir and cook for 5 minutes.

Add the potatoes, chicken stock, broth, sage, thyme and a few grinds of fresh ground pepper. Simmer 20 minutes.

Drain and rinse the beans and add them to the pot. Simmer 10 minutes, then partially puree the soup with a stick blender. I like to see some chunks of veggies, meat and beans so I just gave it a few pulses.

Add all of the kale, it looks like a lot but it will cook down.

Stir well then cover and simmer 20 minutes longer.

This hearty soup is one of my favorites, and it is filling enough for lunch or a light dinner!

Notes ♪♫ Linguica is a lean Portuguese sausage that is milder than the Chourico typically used in Kale Soup. Use either one, or a combination. In this recipe I used Gaspar’s Linguica. When shopping for prepared meats, chicken broth and stock, always check labels for gluten containing ingredients.

Gluten Free Turkey Mushroom Soup

I always make this soup after the rush of the holidays is over and we settle into winter. The base is a delicious stock that I make with the remnants of the Thanksgiving turkey. This rich, golden goodness adds great depth of flavor to soups and stews. Check out this link to see how easy it is to make your own delicious, gluten free stock.

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Ingredients:

2 cups homemade turkey stock
6 cups turkey or chicken broth, homemade or store bought
1 medium sweet onion, diced
3 carrots, peeled and diced
3 celery stalks, diced
2 tbsp. olive oil, divided
2 garlic cloves, minced
1/2 tsp. thyme
1/2 tsp. sage
salt and fresh ground pepper
pinch of saffron threads
1 pkg. cremini or white button mushrooms, sliced
2 cups leftover diced turkey or chicken, reserved from another meal
1 cup uncooked wild rice blend

Preparation:

Like many soups, this one begins with a Mirepoix, a combination of onion, celery and carrots.

Place a 4-quart stock pot over medium heat with 1 tbsp. olive oil. Add the carrots, onion and celery and cook for several minutes, stirring occasionally. Season with salt and pepper. Add the garlic, stir and cook 1 minute.

Add the stock, broth, herbs and seasonings. Bring to a boil and then simmer, covered on low heat for 1 hour.

While the soup simmers, cook the rice according to package directions.

Slice the mushrooms and sauté in the remaining tbsp. olive oil. Add to the pot during the last 15 minutes of cooking.

Turn the heat down to low. Add the cooked rice to the pot, along with the reserved turkey or chicken.

Stir well and warm over low heat until rice and turkey are heated through (do not boil once the meat has been added or it will shred).

Everyone loves this soup, and it is now a winter tradition. So, the next time you roast a turkey, be sure to save the bones for stock and put aside some leftover meat for this rich hearty soup!

Notes ♪♫ Is there a difference between stock and broth? Yes, there is! A broth is made with meat and/or vegetables simmered together. A stock on the other hand always begins with the bones, usually roasted first and then simmered low and slow until every bit of goodness is extracted. Broth is a clear liquid, while stock has a thick, gelatinous consistency. Learn more here.

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Gluten Free Thanksgiving Casserole

Imagine your Thanksgiving dinner, layered and baked lasagna style. The stuffing, the turkey, the potatoes and the gravy. I even snuck in a few green beans, in a nod to the green bean casserole!

You can make each layer from scratch for a casual take on the traditional Thanksgiving meal or throw it together the next day with your Thanksgiving leftovers!

Inspired by the “Thanksgiving in a Bucket” craze from years ago, this layered casserole takes the idea to a whole new level and makes an impressive presentation. Oh, and it’s completely gluten free!

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What you will need:

The Turkey:

3 cups leftover turkey (light or dark meat)

OR make a batch of my Gluten Free Turkey Gravy. You will have both the turkey meat and the gravy for serving!

The Stuffing:

Use leftover stuffing

OR make a batch of my Gluten Free Cornbread Stuffing

OR make a batch of Gluten Free stuffing using packaged bread cubes!

The Sweet Potato:

1 large, sweet potato, peeled and baked (or boiled) until soft
2 tbsp. butter
2 tbsp. brown sugar
pinch of salt

The White Potato:

1 large baking potato, peeled and baked (or boiled) until soft
2 tbsp. butter
1/4 cup milk or half n half
pinch of salt

The Gravy:

Make this Fast and Easy Gluten Free Gravy in minutes

OR did you make my Gluten Free Turkey Gravy?

Finishes and Garnish

1 can gluten free cream of mushroom soup
OR homemade Gluten Free Mushroom Soup + 1/4 cup cream
Fresh rosemary for garnish

Put it All Together!

Assembly is a snap. Coat a casserole dish with cooking spray. Spread the stuffing evenly over the bottom of the dish.

Layer the turkey over the stuffing.

Top the turkey with a layer of potato, alternating bands of white and sweet.

Finish it off with a border of green beans!

Spoon cream of mushroom soup over the white potato.

Cover with foil and bake at 350◦ for 35 minutes. Remove the foil and bake 15 minutes more. Garnish with fresh rosemary and serve with the Roast Turkey Gravy.

This comfort meal has become a tradition at our house, I make it from scratch in early November to get in the holiday mood. Then I make it again with our leftovers on Thanksgiving weekend.

Start a new tradition at your house with this family friendly comfort meal.

Happy Thanksgiving!

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Gluten Free Pappardelle Pasta

Making pasta from scratch is a labor of love, and something I haven’t done in a very long time. In fact, since my Celiac diagnosis in 2017, I have primarily used box pasta in my recipes. Not that that’s a bad thing, as we have so many great options today. But fresh pasta is such a treat!

So, this past weekend, it felt really good to get out the KitchenAid and make these beautiful Pappardelle noodles. If you are gluten free and missing fresh pasta, this recipe is one you must have in your collection!

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Although you can make pasta entirely by hand, there are some helpful tools you can buy to make the job easier. Here are a few that I used in this recipe.

It takes minutes to make dough in a stand mixer, and I used the pasta roller attachment to create sheets of pasta.

As KitchenAid has yet to make a cutter attachment for Pappardelle, I used a pastry cutter. It can be adjusted to cut pasta sheets into perfectly even strips, especially helpful if you want to make a wider noodle like Pappardelle.

I used a pasta drying rack to hang my noodles. This rack has been in my kitchen for many years BC (before Celiac). So, I covered the wooden arms with plastic wrap to prevent any gluten contamination. Looks like I will be ordering a new rack, or two!

I made a small batch of just 2 servings for this post. Dinner was so delicious, next time I will make more! The recipe can be scaled, to make a dinner for two or a family size platter. I give you the measurements below for 2, 4, 6 and 8 servings.

Ingredients:

gluten free flour blend (I used, and recommend Better Batter)
olive oil
salt
eggs
egg yolks

*SHOP BETTER BATTER AND USE MY PROMO CODE MGFC30 FOR 30% OFF YOUR NON-SALE PURCHASE!

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
Egg Yolk	1	2	3	4

Preparation:

Egg yolks give the pasta a silky rich texture and beautiful color. Begin by separating the eggs. Reserve the whites for another use.

Combine all of the dough ingredients in the bowl of a stand mixer with the paddle attachment. Weigh the flour, accuracy is important! I used (and recommend) Better Batter Original Gluten Free Flour to make the pasta dough. Results may differ if you use another brand, or you may need to adjust the measurements.

Pat the dough into a ball and sprinkle with flour. Wrap in plastic wrap and let it rest for 15 minutes.

Divide the dough into sections. For this 2 serving batch, I divided the dough into 4 pieces (adjust if you are making more). Then take one section at a time and press into a disc.

Use a rolling pin or a pasta roller to roll each disc into a long thin sheet. If using a pasta roller, remember that gluten free dough is more delicate and prone to tearing than wheat dough, so you will not be able to roll it as thin. Sprinkle the dough with extra flour as you pass it through the roller to help avoid sticking and breakage. I was able to roll mine out to the 3rd setting.

Lay the pasta sheets on lightly floured wax paper. Use a knife or pizza wheel to cut the sheets into 3/4″ ribbons. I used a pastry cutter to create perfectly even strips.

Separate the noodles and hang to dry for up to one hour. They are best enjoyed immediately, but you can refrigerate if you are not ready to cook.

IMPORTANT: Always follow food safety guidelines. Egg pasta should be refrigerated within one hour and frozen if you need to store it for more than one day.

I always make my sauce first, so it’s ready when I finish making the pasta.

When it’s GO time, fill a large pot with water, salt generously and bring to a rolling boil. Add the pappardelle with just a drop of olive oil, stir well and cover so that the water returns quickly to a full boil. Cook for about 3 minutes, pasta will float to the top when it’s done. Remember fresh pasta cooks quickly, be careful not to overcook!

Use a spider strainer to gently remove and drain the pappardelle and arrange on a serving dish.

Toss with sauce, and grated cheese.

Notes ♪♫ Pappardelle pairs perfectly with rich, meaty sauces like Bolognese Sauce. Learn how to make a Traditional Bolognese Sauce in this post!

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Traditional Bolognese Sauce

When people say food is love, this is what they are talking about. A big pot of Bolognese Sauce, simmered all day on the stove! Pasta Bolognese is served in fine Italian restaurants everywhere, but you don’t have to go out to dinner to enjoy this traditional Italian favorite. Read on and learn how you can make it right at home!

Patience is the key to this recipe! A real Bolognese is not a quick meat sauce that you throw together in a hurry. In fact, you will invest an entire afternoon. But what a meal! Special enough for guests or a romantic dinner for two. Here are the step by step, easy to follow instructions. Take your time and don’t rush the process!

Notice I didn’t title this post “Gluten Free” Bolognese Sauce? That’s because it was always gluten free, there is nothing to change except the pasta you serve it with!

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6 Servings

Ingredients:

1 tbsp. butter
1 tbsp. olive oil
1/2 onion minced, about 1 cup
1 carrot minced, 1/2 cup
2 celery stalks minced, 1/2 cup
2 large garlic cloves minced, 2 tbsp.
3 oz. pancetta, minced*
fresh ground pepper
1/2 lb. ground veal
1/2 lb. ground beef (90% lean)
2 tbsp. tomato paste*
1/2 cup red wine
1 cup 1% milk (or whole milk, or cream)
14.5 oz. can whole tomatoes in juices (or tomato sauce)*
1/2 cup gluten free broth (beef or chicken)*
fresh parsley for garnish
grated parmesan cheese, for serving

*Always check labels when purchasing stock, canned tomatoes and prepared meats.

Preparation:

To begin, you will make a “Soffritto”, a mixture of equal parts onion, celery and carrot processed to a fine mince. This is the base for so many Italian dishes! Add the veggies to an electric chopper and process. Measures are approximate, but you should end up with about 2 cups total of minced veggies, including the garlic.

Heat the oil and butter in a heavy saucepan or Dutch oven on medium low heat. Add the vegetables and sauté for 5 minutes, stirring frequently. Season generously with salt and pepper.

Chop the pancetta into fine dice or pulse a few times in the processor.

Add it to the pot and continue cooking slowly for 10 more minutes.

Divide the ground beef and veal into 4 pieces and gradually add the meat to the pan, stirring and breaking it up with a spatula after each addition.

Allow some of the liquid to evaporate before adding more meat, you want it to brown, not steam. Add more salt and pepper to taste.

After about 20 minutes the meat should be well browned and starting to caramelize on the bottom of the pan. Clear a spot in the middle of the pan and add the tomato paste. Cook for 2 minutes, then stir the tomato paste into the meat.

Add the red wine, and use a spatula to loosen up any browned bits on the bottom of the pan and stir them into the sauce.

Simmer 3 minutes to allow some of the wine to cook off, then add the milk (or cream), tomatoes and stock.

Cover the pot, but leave the lid slightly ajar so that the sauce thickens as it cooks. Keep it on the lowest simmer for 3-4 hours, stirring occasionally.

Curious about this gadget? It’s a heat diffuser, perfect for maintaining a long, slow simmer without burning. I use it for all my soups, sauces and gravies. It is a must have for this recipe!

Look at this thick, hearty sauce! Can you imagine the aromas filling your kitchen?

Now just cook up a batch of your favorite gluten free pasta and ladle with Bolognese sauce. Top it off with grated cheese and garnish with Italian parsley.

Notes: ♪♫ I see you eyeing that pasta! It’s Pappardelle, a wide ribbon shaped egg noodle that is classically paired with Bolognese sauce. It is homemade and yes, it is gluten free! Learn how to make it in this post, your family will love you. ♥

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Gluten Free Apple Oat Bran Waffles

A word of Caution- This recipe contains oats.

A recent statement from Gluten Free Watchdog states that they cannot currently recommend ANY brand of gluten free oats.

Whether or not you continue to consume oats is a personal choice. As we await more information, I will preface any recipes that include oats with a link to this important statement from Gluten Free Watchdog, an independent, subscriber-driven gluten-testing organization. About | Gluten Free Watchdog

***

I’m always looking for ways to add more fiber to my meals. If you are on a gluten free diet, you know that many processed foods are sadly lacking in fiber, not to mention nutritional value.

This week I have been experimenting with my waffle recipe, to see if I could incorporate more fruits and fiber into breakfast. These hearty, dense waffles will stick to your ribs and start your morning off right!

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Yield: 8 Waffles

Ingredients:

250 g. gluten free all purpose flour
1 tbsp. sugar
3 tbsp. reduced sodium baking powder
1/2 tsp. salt
1/4 cup gluten free oat bran
1/4 cup coconut flour
1/4 cup arrowroot starch
1 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. cardamom
1 tbsp. brown sugar
1 medium apple, minced
1/2 ripe banana, mashed
1/2 cup pumpkin puree
1 egg
2 tbsp. canola oil
1 tsp. vanilla
1-1/2 cups 1% milk
cooking spray

Preparation:

Whisk together the dry ingredients, flour through brown sugar.

Peel and core the apple and process it to a fine mince in an electric chopper.

In a separate bowl, combine the minced apples with the other wet ingredients, through vanilla.

Whisk in the milk, then stir the dry ingredients into the wet. Let the batter hydrate while you preheat the waffle iron to 350º.

Coat both sides of the waffle iron with cooking spray and add half the batter. Use a spatula to spread it into the corners.

Gluten free waffles always take a bit longer to cook, and because this is an extra dense batter it will need even more time. Allow a full six minutes, or a bit longer if you like them crispy.

If not serving immediately you can cool them on a rack and freeze. This is what I do, and they are great toasted.

Serving suggestion: Try topping these waffles with sautéed apples and a sprinkle of candied walnuts. The flavors are perfect together. Always use real maple syrup!

Notes ♪♫ Bobs Red Mill sells both regular and gluten free oat bran. For those with Celiac, be sure to order the Gluten Free Oat Bran. Or, for extra peace of mind, check out Montana Gluten Free Oat Bran, made with purity protocol oats. If you are one of the few who cannot have oats at all, try substituting ground flax seeds. You can pop them in a coffee grinder to make flax meal.

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Gluten Free Shrimp, Fennel and Farfalle

This skillet dinner has all the requirements of an easy weeknight meal. With just a little prep, a few pantry ingredients and only 2 pans to clean, what’s not to love?

Have you tried fennel? It’s a common ingredient in many Italian dishes, both in raw and cooked form. Raw fennel has a pronounced flavor that becomes milder when cooked.

I used a small amount of fennel as an accent flavor in this dish, but you can adjust to your taste. It is the perfect complement to the shrimp, garlic and tomatoes!

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Ingredients:

8 oz. raw shrimp, peeled and deveined
1 tbsp. white rice flour
14.5 oz. can fire roasted tomatoes
2 garlic cloves, minced
1/2 cup fennel, cut into small dice
ground black pepper, to taste
1/2 tsp. Tuscan seasoning
olive oil, divided use
1/2 cup frozen peas
1/2 cup white wine
4 oz. gluten free farfalle pasta
1 tbsp. pignoli (pine nuts)
Italian parsley for garnish

Preparation:

Before you get started, toast the pignoli in a dry skillet until lightly browned and fragrant. Set aside for garnish. Heat a pot of salted water for the pasta.

If your shrimp are frozen, rinse them under cool water to thaw. Peel and devein the shrimp, pat dry and toss with 1 tbsp. white rice flour.

Mince the garlic and chop the fennel into 1/2″ dice. Heat 2 tbsp. olive oil in a large nonstick skillet.

Add the diced fennel and cook for one minute, then add the garlic and cook for 30 seconds. Stir in the diced tomatoes, peas, wine and seasoning. Simmer for 10 minutes to reduce the liquid.

Cook the pasta for 2 minutes less than the package directions. Add the shrimp to the skillet and cook for a few minutes more, just until the shrimp turn pink. You can add a small amount of the pasta water if needed.

Drain the pasta, add to the skillet and toss well.

Transfer to a serving platter and finish with a drizzle of olive oil. Garnish with fresh parsley and toasted pignoli.

Notes ♪♫ When you have a well stocked pantry you can always pull a meal together in a hurry. I always have frozen shrimp, bags of frozen peas and canned tomatoes on hand. I am Italian, so you know I have a six month supply of gluten free pasta! Parsley and garlic are also pantry staples, so I really just had to buy the fennel to make this dish. I hope you will try the recipe!

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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!

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Ingredients:

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

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!

Harvest Meatballs

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Yield: 10 meatballs 1x
Category: Dinner
Diet: Gluten-Free

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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

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!

Cheesy Potato Stacks

Here is a beautiful potato side for your Thanksgiving table with all the colors of fall. A festive presentation of white and sweet potatoes, layered and baked gratin style in a muffin tin. You will want to make a double batch, they are so good everyone will want seconds and thirds!

The Apple Smoked Gruyere that I used in this recipe was just amazing. The unique flavor is a definitely a little bolder than plain Gruyere, but it was the perfect pairing to this fall inspired potato side.

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Ingredients:

1 large, sweet potato, peeled
4 small red potatoes, skin on
cooking spray
4 tbsp. unsalted butter, melted
1/3 cup 1% milk
seasoned salt, to taste (I used Lawry’s reduced sodium)
2 cups shredded Gruyere cheese (I used Red Apple Smoked Gruyere)
fresh thyme for garnish

Preparation:

Grate the cheese. Slice the potatoes very thin, using a mandoline or sharp knife. Leave some of the skins on for more color and texture.

Heat the butter, milk and seasoned salt, whisk well. Preheat the oven to 400º and coat a 12-cup muffin tin with cooking spray. Begin layering the potatoes in the muffin cups, alternating white and sweet potato slices until the cups are half full.

Use the smaller slices on the bottom for the best fit. Drizzle one tsp. of the butter mixture over each stack and top with half of the grated cheese.

Continue layering the potatoes, mounding them to just a little higher than the top of the muffin cups (they will cook down) and finish with the remaining butter and cheese. Sprinkle more seasoning over the top.

Bake for 40-45 minutes, until the edges are nicely browned, and the cheese has melted.

To serve, use a spoon to carefully remove each stack and invert onto a serving platter. Garnish with fresh thyme.

Notes: ♪♫ I entered this recipe in the 2021 Beyond Celiac Gluten-Free Holiday Recipe Contest. Well guess what, my Cheesy Potato Stacks recipe earned an honorable mention! You can view it on the Beyond Celiac website where it has been featured, and the recipe was also linked to their November newsletter. Pretty exciting stuff for this home cook!

Cheesy Potato Stacks

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Yield: 6 1x
Category: Side Dish
Method: Baking
Diet: Gluten-Free

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Description

Here is a beautiful potato side for your Thanksgiving table with all the colors of fall. A festive presentation of white and sweet potatoes, layered and baked gratin style in a muffin tin.

Ingredients

Units Scale

· 1 large, sweet potato, peeled
· 4 small red potatoes, skin on
· cooking spray
· 4 tbsp. unsalted butter, melted
· 1/3 cup 1% milk
· seasoned salt, to taste (I used Lawry’s reduced sodium)
· 2 cups shredded Gruyere cheese (I used Red Apple Smoked Gruyere)

Instructions

Grate the cheese. Slice the potatoes very thin, using a mandoline or sharp knife. Leave some of the skins on for more color and texture.
Heat the butter, milk and seasoned salt, whisk well. Preheat the oven to 400º and coat a 12-cup muffin tin with cooking spray. Begin layering the potatoes in the muffin cups, alternating white and sweet potato slices until the cups are half full.
Use the smaller slices on the bottom for the best fit. Drizzle one tsp. of the butter mixture over each stack and top with half of the grated cheese.
Continue layering the potatoes, mounding them to just a little higher than the top of the muffin cups (they will cook down) and finish with the remaining butter and cheese. Sprinkle more seasoning over the top.
Bake for 40-45 minutes, until the edges are nicely browned, and the cheese has melted.
To serve, use a spoon to carefully remove each stack and invert onto a serving platter. Garnish with fresh thyme.

Notes

My Cheesy Potato Stacks recipe earned an honorable mention in the 2021 Beyond Celiac Gluten-Free Holiday Recipe Contest! You can view it on the Beyond Celiac website where it has been featured, and the recipe was also linked to their November newsletter.

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