Tag: celiac

Crock-Pot Pulled Pork

This is THE best melt in your mouth pulled pork!  Yes, it’s better than that local BBQ Restaurant you go to, and safer too because you made it at home!  The secret- don’t rush the recipe.  Twelve full hours in the crockpot on low heat will transform this tougher cut of meat into the most tender and moist BBQ dinner you have ever had!

This isn’t a new recipe, but I hadn’t made it in years.  Not since my Celiac diagnosis.  So, the first thing I did was to read over the ingredients, to see what I would have to change to make it gluten free.  Guess what?  I didn’t have to change a thing.  All of the ingredients were already gluten free!  Score!

The Meat:

Pork butt is a cut of pork that comes from (surprise) the upper part of the shoulder.  It’s tasty and economical, perfect in this slow cooked preparation.  If you don’t see it in the meat case, ask the butcher.  You will want 1/2 lb. per person.

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Ingredients:

  • 4 lb. pork butt (shoulder)
  • 1 onion, peeled and diced
  • 1 apple, peeled and diced
  • cooking spray

The Rub:

  • 2 tbsp. brown sugar
  • 1 tbsp. paprika
  • 1/2 tsp. salt
  • 1/2 tsp. pepper

The Sauce:

Preparation:

Rinse the meat and pat dry.

Whisk together the brown sugar, paprika, salt and pepper, and rub it into the roast.

Mist your crock-pot with cooking spray.  Peel and dice the onion and apple and spread in a single layer.

Place the meat on top.  You want the meat to be elevated an inch or so from the bottom of the pan, to keep it out of the liquid for the first few hours of cooking.

Whisk together the sauce ingredients and pour 1/4 cup of the mixture over the pork.  Don’t be tempted to add more.  The meat, onions and apples will cook down and create their own liquid.

Cover and cook 12 hours on low (time indicated is for a 4 lb. roast).

At the end of the cook time, you can set the crockpot to warm until ready to serve, up to 2 hours.  Spoon some of the pan juices over the meat.

Heat the reserved sauce on a low simmer.

Remove the meat to a serving dish and shred with 2 forks.

It should be falling apart tender.  Spoon a little of the reserved sauce over the top.  You can strain out the pepper flakes if you like.

Serve with a drizzle of your favorite BBQ sauce.  I also made air fryer French fries and broccoli to go with the meal.  For more serving ideas, check out my BBQ Baked Beans and this Easy Apple Sauté.

Notes ♪♫ You can make a small batch of Homemade BBQ Sauce to go with this meal or use your favorite store brand.  I love Stubbs, especially their Hickory Bourbon and Smokey Mesquite.

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Crock-Pot Pulled Pork

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: © My Gluten Free Cucina
  • Yield: 8 Servings 1x
  • Category: Dinner
  • Method: Slow Cooking
  • Cuisine: BBQ
  • Diet: Gluten-Free
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Description

This is THE best melt in your mouth pulled pork!  Yes, it’s better than that local BBQ Restaurant you go to, and safer too because you made it at home!

Ingredients

Units Scale
Ingredients:
  • 4 lb. pork butt (shoulder)
  • 1 onion, peeled and diced
  • 1 apple, peeled and diced
  • cooking spray
The Rub:
  • 2 tbsp. brown sugar
  • 1 tbsp. paprika
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  The Sauce:

Instructions

Rinse the meat and pat dry.

Whisk together the brown sugar, paprika, salt and pepper, and rub it into the roast.

Mist your crock-pot with cooking spray.  Peel and dice the onion and apple and spread in a single layer.

Place the meat on top.  You want the meat to be elevated an inch or so from the bottom of the pan, to keep it out of the liquid for the first few hours of cooking.

Whisk together the sauce ingredients and pour 1/4 cup of the mixture over the pork.  Don’t be tempted to add more.  The meat, onions and apples will cook down and create their own liquid.

Cover and cook 12 hours on low (time indicated is for a 4 lb. roast).

At the end of the cook time, you can set the crockpot to warm until ready to serve, up to 2 hours.  Spoon some of the pan juices over the meat.

Heat the reserved sauce on a low simmer.

Remove the meat to a serving dish and shred with 2 forks.

It should be falling apart tender.  Spoon a little of the reserved sauce over the top.  You can strain out the pepper flakes if you like.

Serve with a drizzle of your favorite BBQ sauce.

Notes

For serving ideas, check out my BBQ Baked Beans and this Easy Apple Sauté.

© My Gluten Free Cucina * All Rights Reserved

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

Harvest Pasta Sauce

This pasta sauce captures all the colors and flavors of the autumn harvest.  It’s thick and chunky, loaded with veggies!  Roasting the vegetables first is the secret to the amazing flavor.  Make it this weekend for your gluten free Italian Sunday Dinner!

This post contains affiliate links. 

Ingredients:

  • 1/2 medium butternut squash
  • 1 large carrot
  • 1/2 large, sweet onion, divided
  • 2 tbsp. olive oil
  • salt and pepper to taste
  • 2 cans (14.5 oz.) fire roasted diced tomatoes
  • 2 garlic cloves, minced
  • 1 tsp. dried basil
  • 1/2 tsp. dried oregano
  • 1/2 tsp. garlic granules
  • 1/2 tsp. onion granules
  • 1/2 tsp. fresh ground pepper
  • 1 can tomato sauce (14.5 oz.)
  • 1/4 cup pumpkin puree
  • 1 tbsp. brown sugar
  • fresh Italian parsley, optional for garnish

Preparation:

Peel and chop the vegetables into 1/2″ dice.  Spread the squash, carrots and half of the onions on a foil lined baking sheet.  Drizzle lightly with olive oil and season with salt and pepper.  Roast for 30 minutes at 425º.

While the veggies are roasting, heat 2 tbsp. olive oil in a Dutch oven over medium low.  Add the remaining half of the onions and the garlic.  Stir for about 30 seconds or until fragrant, then add the diced tomatoes with their liquid.  Season with basil, oregano, garlic granules, onion granules and fresh ground pepper.  Simmer 15 minutes uncovered, to concentrate the sauce.

Next add the tomato sauce, roasted vegetables, pumpkin puree and 1 tbsp. brown sugar.  Stir well, cover and turn the heat down to low.

Cover and simmer 2 hours.  I used a simmer mat to keep the sauce on the lowest possible heat and prevent the bottom from burning.

Look at that hearty sauce!  The carrots, pumpkin and butternut squash give it so much natural sweetness.  Serve over your favorite gluten free pasta, with grated cheese and fresh parsley.

I would not hesitate to serve this to company, or even as a holiday first course.  Oh, and did I catch you eyeing that pasta?  It’s a special one, that I made just for pairing with this sauce.  Check out the recipe here!

Notes ♪♫ Pair this sauce with Gluten Free Pumpkin Pasta and Gluten Free Harvest Meatballs!

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Harvest Pasta Sauce

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: © My Gluten Free Cucina
  • Category: Dinner
  • Diet: Gluten-Free
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Description

This pasta sauce captures all the colors and flavors of the autumn harvest.  It’s thick and chunky, loaded with veggies! 

Ingredients

Units Scale
  • · 1/2 medium butternut squash
  • · 1 large carrot
  • · 1/2 large, sweet onion, divided
  • · 2 tbsp. olive oil
  • · salt and pepper to taste
  • · 2 cans (14.5 oz.) fire roasted diced tomatoes
  • · 2 garlic cloves, minced
  • · 1 tsp. dried basil
  • · 1/2 tsp. dried oregano
  • · 1/2 tsp. garlic granules
  • · 1/2 tsp. onion granules
  • · 1/2 tsp. fresh ground pepper
  • · 1 can tomato sauce (14.5 oz.)
  • · 1/4 cup pumpkin puree
  • · 1 tbsp. brown sugar
  • · fresh Italian parsley, optional for garnish

Instructions

  1. Peel and chop the vegetables into 1/2″ dice. Spread the squash, carrots and half of the onions on a foil lined baking sheet. Drizzle lightly with olive oil and season with salt and pepper. Roast for 30 minutes at 425º.
  2. While the veggies are roasting, heat 2 tbsp. olive oil in a Dutch oven over medium low. Add the remaining half of the onions and the garlic. Stir for about 30 seconds or until fragrant, then add the diced tomatoes with their liquid. Season with basil, oregano, garlic granules, onion granules and fresh ground pepper. Simmer 15 minutes uncovered, to concentrate the sauce.
  3. Next add the tomato sauce, roasted vegetables, pumpkin puree and 1 tbsp. brown sugar. Stir well, cover and turn the heat down to low.
  4. Cover and simmer 2 hours. I used a simmer mat to keep the sauce on the lowest possible heat and prevent the bottom from burning.
  5. Serve over your favorite gluten free pasta, with grated cheese and fresh parsley.

Notes

Pair this sauce with Gluten Free Pumpkin Pasta and Gluten Free Harvest Meatballs!

© My Gluten Free Cucina * All Rights Reserved

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 Italian Wine Biscuits

This recipe is about a memory.  Of my long-ago childhood home, when my younger self would arrive home from school to find that my mother had been baking.  Of the aroma that filled the kitchen, the table covered with racks holding dozens and dozens of these fragrant Italian treats just out of the oven.  We would devour them still warm, when they had the consistency of a soft cookie.  Later, when fully cooled they would firm up to a crisp exterior perfect for dunking in coffee!

Why do I remember this particular recipe so fondly?  Like most women of her generation my mother embraced convenience foods, and her cookies and cakes were usually made from a boxed mix.  Not these Wine Biscuits though, they were always made from scratch!

It’s a popular recipe and an easy one too!  Every Italian has their own little variation, but the basic ingredients include a cup of sugar, a cup of oil and a cup of wine.  My mother used eggs in hers.  I know that others do not, but I think the egg definitely helped with the consistency in this gluten free makeover.

It was a challenge to recreate the exact texture of these biscuits with a gluten free flour.  Although we call them biscuits, they are actually a shaped cookie.  The dough had to be workable enough to roll into thin ropes, to form the traditional twist and knot shapes.  A tall order for gluten free!

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The Flour

In keeping with the simplicity of my mother’s recipe, I did not want to make a 20-ingredient flour blend.  So, I used Better Batter Original All Purpose Flour and was very pleased with the taste and texture of the wine biscuits.  They got a big thumbs up from family and friends who sampled them!  Please note that other gluten free flour blends may work, but since every brand is different, you may not achieve the same results with another flour.

When you shop Better Batter and use my Promo Code MGFC30 at checkout, you will receive 30% off any non-sale item! 

CLICK HERE to try the flour that I call my little miracle in a bag!

Yield: 2 dozen

My mother’s original recipe made 4 dozen wine biscuits and believe me, in those days they disappeared before having a chance to cool down!  I decided to cut the recipe in half, and it was just the right amount for a small get together.  You can double it for a larger group or holiday baking.

Ingredients:

Plus . . . . . . . . . . . .

  • additional flour for dusting and rolling
  • 1 beaten egg, for egg wash

Preparation:

In the bowl of a stand mixer, whisk together the egg, sugar, oil and wine.

In a separate bowl, whisk together the flour, baking powder and salt.  Gradually add the dry ingredients to wet and beat until a soft dough forms.

Lightly flour a cutting board, and scoop out one rounded tablespoon of dough at a time.  Roll each piece into a rope, about 1/2″ thick and 10″ long.  Keep the board and your fingers lightly floured while handling the dough.

You can shape the ropes into a knot or a twist.  My mother would simply form a round and pinch the ends together, that works too!  You should have enough for about 2 dozen.

Line 2 baking sheets with parchment and arrange the formed wine biscuits, leaving a few inches of space in between.  Refrigerate for 1 hour before baking.  Keeping them cold helps the biscuits retain their shape.

Preheat the oven to 325º.  Whisk together 1 egg with 1 tbsp. water and lightly brush the wine biscuits with the egg wash.

Bake for 22-25 minutes.  Cool in the pan 10 minutes then transfer to a rack.  Enjoy them warm or at room temperature.

Store airtight at room temperature 2-3 days.  I imagine they would freeze well but this batch did not last long enough to find out!

Notes ♪♫ My mother made these biscuits with my grandfather’s homemade red wine. 🍷 There was always a bottle in the refrigerator.  Even when the wine was past its prime, it was good for cooking, and this was how it usually got used up!  You can use any red wine that you enjoy drinking (i.e., not cooking wine!).

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Gluten Free Seafood Paella

Today I’m making Paella, the amazing Valencian rice dish infused with aromatic saffron.  There are several variations of Paella, that may include chicken, pork, or seafood.  It can also be made vegetarian, or a blend of the above.

This paella is all about the seafood.  I used shrimp and scallops from my freezer pantry and fresh mussels that I purchased the same day.  I did add a link of Andouille sausage, because I love the heat it brings to this recipe.

You don’t need a paella pan to make this dish.  A large, nonstick skillet with a cover works just as well.  You can find reasonably priced pans on Amazon (like THIS ONE) that will get the job done.  If you don’t have a pan with a lid, you can purchase a universal lid.

This post contains affiliate links.

Ingredients:

  • 1 tbsp. butter
  • 1 tbsp. olive oil
  • 1/4 cup minced shallots
  • 1 cup Arborio rice
  • 1/2 cup white wine
  • 2-1/2 cups gluten free chicken stock, room temperature
  • big pinch of saffron
  • 2 bay leaves
  • 1/4 tsp. thyme
  • 1/4 tsp. turmeric
  • ——————————————–
  • 2 garlic cloves, minced
  • 1/4 cup red bell pepper, sliced
  • 1/2 cup sweet onion, diced
  • 1/4 cup mushrooms, sliced
  • 1/4 cup frozen peas, defrosted
  • 1 link gluten free Andouille sausage, cut into thin coins
  • sprinkle of paprika
  • ——————————————–
  • 8 large raw shrimp, defrosted
  • 8 large sea scallops, defrosted
  • 1 lb. mussels, scrubbed and rinsed
  • fresh Italian parsley for garnish

Preparation:

Rinse the mussels thoroughly under cool water.  Discard any that are cracked or remain open after rinsing.  Defrost the shrimp and scallops.  Peel and devein the shrimp.

Heat the butter and olive oil in a large, nonstick skillet.  Stir in the shallots and cook gently for 1 minute.

Add the rice, stirring to coat with the oil and butter.  After 30 seconds add 1/2 cup of white wine.

Stir constantly, allowing the wine to evaporate.  When most of the liquid has been absorbed, begin adding the chicken broth 1/2 cup at a time.  With the first addition of broth, add the saffron, bay leaves, thyme and turmeric.

Continue adding the chicken broth 1/2 cup at a time.  Stir frequently, and when most of the liquid has been absorbed add the next 1/2 cup.

After 20 minutes the rice should be nearly done.  Add the garlic, Andouille sausage, and all of the veggies.  Sprinkle with paprika and cook for 5-10 minutes.

Don’t add broth after this point, as the veggies and seafood will release their own liquid.

Add the shrimp and scallops at the very end of the cook time, when the rice is done, and veggies are tender.

Stir together and cook for one minute, then add all of the mussels.  Cover and cook for 6 minutes or until the mussels open.

(Important: If any mussels do not open, discard them).

To serve, ladle the paella into wide bowls and garnish with parsley.

Notes ♪♫ Saffron is considered the most important spice in a traditional paella.  It gives the rice a beautiful golden color and distinctive flavor.  Although expensive, I always keep some on hand and use it sparingly in recipes like this one.  If you are looking for a more budget friendly alternative, try using turmeric instead of, or in addition to the saffron.

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Gluten Free BBQ Beef Tips

Beef Tips are a year-round favorite that can be served in so many ways.  I got 2 big family packs on sale earlier this season and broke them down into 6 portions for the freezer.  Since then, I have made Grilled Beef Kabobs, Asian Beef and Broccoli, and today I made the easiest BBQ Beef Tips.  No grill?  No problem, this simple dish can be prepared stovetop.

This post contains affiliate links.

Ingredients:

Preparation:

Combine the sirloin tips with 1 tbsp. olive oil and 1/2 tsp. Montreal steak seasoning.  Cover and rest 45 minutes at room temperature.

Heat a stainless-steel skillet on medium, brush the pan with butter and the remaining tbsp. of olive oil.  Add the sirloin tips and cook for 6 minutes, turning once.

Don’t crowd the pan, cook in batches if needed.

To finish, add 2 tbsp. gluten free BBQ sauce and toss to coat.

Cook for 1-2 more minutes.

Transfer to a serving dish and garnish with chives.  Serve with more BBQ sauce for dipping.  BBQ Beef Tips can be served over rice or try my yummy Corn Cakes or BBQ Baked Beans!

Notes ♪♫ When I began my gluten free journey, I experimented with making my own BBQ sauce.  It is delicious, but very high in sugar.  So, if you are looking for a gluten free BBQ sauce with less carbs, try Stubbs, they have many flavors to choose from.  There’s even a reduced sugar option!  Check it out!

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Gluten Free Hoisin Chicken Thighs

Chicken thighs are an easy and economical main course.  They are a favorite for family dinners, as you can adjust the quantity to feed one, two or a crowd.  They make great leftovers too!  Chicken thighs are so versatile, and can be adapted to many cuisines, from this simple Chicken Thighs with Andouille Sausage, to my Tex-Mex Chicken Thighs.  In today’s recipe, I’m giving them a fun Asian twist with just a brush of Hoisin Sauce and a side of fried rice.

4 Servings

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Ingredients:

  • 4 chicken thighs
  • 1/2 tsp. garlic granules
  • 1/2 tsp. ginger powder
  • cooking spray
  • 4 tbsp. gluten free Hoisin sauce
  • toasted sesame seeds for garnish, optional
  • chopped fresh scallions or chives for garnish, optional
  • Fried Rice for serving

Preparation:

If you haven’t made fried rice before, check out my easy, basic recipe here.  You can pair it with seafood, pork, poultry or jazz it up with bean sprouts or more veggies.

Rinse the chicken thighs and pat dry.  Trim excess fat and sprinkle the thighs with garlic and ginger powder.  Mist a cast iron braising pan or Dutch oven with cooking spray.  Arrange the thighs in the pan, cover and bake for 75 minutes at 350º.

Liberally brush the thighs with hoisin sauce and cook uncovered for an additional 15 minutes.

While the chicken was cooking, I made my fried rice.  I plated the chicken over the rice for a nice presentation.

For an extra garnish, you can sprinkle with toasted sesame seeds and scallions or chopped fresh chives.

For more recipes with fried rice, check out my Shrimp Fried Rice, Hoisin Pork Fried Rice, or Hibachi Chicken with Fried Rice!

Notes ♪♫ Hoisin sauce is a staple in Asian cooking.  Not all brands are gluten free, so be sure to check the label.  I used Sun Luck Hoisin Sauce in this recipe, available in the Asian aisle at your grocer or you can get it online.

 

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Gluten Free Hoisin Chicken Thighs

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  • Author: © My Gluten Free Cucina
  • Category: Dinner
  • Diet: Gluten-Free
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Description

Chicken thighs with a fun Asian twist.

Ingredients

Scale
  • 4 chicken thighs
  • 1/2 tsp. garlic granules
  • 1/2 tsp. ginger powder
  • cooking spray
  • 4 tbsp. gluten free Hoisin sauce
  • toasted sesame seeds for garnish, optional
  • chopped fresh scallions or chives for garnish, optional
  • Fried Rice for serving

Instructions

If you haven’t made fried rice before, check out my easy, basic recipe here.

Rinse the chicken thighs and pat dry.  Trim excess fat and sprinkle the thighs with garlic and ginger powder.  Mist a cast iron braising pan or Dutch oven with cooking spray.  Arrange the thighs in the pan, cover and bake for 75 minutes at 350º.

Liberally brush the thighs with hoisin sauce and cook uncovered for an additional 15 minutes.

While the chicken cooks, make the fried rice.  Plate the chicken over the rice for a nice presentation.

For an extra garnish, you can sprinkle with toasted sesame seeds and scallions or chopped fresh chives.

Notes

Hoisin sauce is a staple in Asian cooking.  Not all brands are gluten free, so be sure to check the label.

Veal Appetizer Meatballs

Tiny veal meatballs are the perfect party food, great for small plates or an appetizer before the main course.  Unlike their larger cousins, these tender little meatballs are just the right size to pop into your mouth!  You can make up a quick sauce for dipping or use a good gluten free jar sauce (I won’t tell!).

This post contains affiliate links.

Ingredients:

Sauce:

  • 1 can (28 oz.) tomato sauce
  • 1 tbsp. olive oil
  • 1 garlic clove, minced
  • 1/4 cup onion, diced
  • 1 tbsp. tomato paste
  • 1/2 tsp. each Tuscan seasoning, basil, oregano, marjoram, sugar

Meatballs:

Preparation:

First, we’ll make an easy marinara sauce.  In a heavy covered skillet or Dutch Oven, cook the garlic and onion in a little olive oil.  When the onions are translucent, push them to the sides of the pan and add the tomato paste in the center.  Let it toast for a minute before stirring it into the onions.

Add the tomato sauce along with the Italian seasoning, basil, oregano, marjoram and sugar.  Stir well, then cover and simmer for 30 minutes.

Next we’ll make the meatballs.  Combine the beaten egg and Italian seasoning.  In another bowl combine the bread crumbs and potato flakes.

Add the veal into the egg mixture and work it in with your hands.

Sprinkle the breadcrumb mixture over the veal and use your hands to thoroughly combine.

Line a baking sheet with foil and mist with cooking spray.  Divide the veal into 12 portions and form small meatballs.  Arrange them on the baking sheet, leaving space in between.

Broil on high for 4-5 minutes per side, turning once.

After broiling, let the meatballs rest for 15 minutes at room temperature to set.  You can also make them a day ahead and refrigerate.

Before serving, add the meatballs to the sauce for 10-15 minutes to warm through.

Enjoy them as an appetizer with extra sauce for dipping.  Or, for a small plate idea, serve 3 little meatballs over 3 gluten free ravioli.

Notes ♪♫ I hope you enjoyed this post!  For more meatball recipes check out my traditional, dinner sized Italian meatballs and my Thanksgiving inspired Turkey meatballs.

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Veal Appetizer Meatballs

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  • Author: © My Gluten Free Cucina
  • Cuisine: Italian
  • Diet: Gluten-Free
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Description

Tiny veal meatballs are the perfect party food, great for small plates or an appetizer before the main course.  You can make up a quick sauce for dipping or use a good gluten free jar sauce (I won’t tell!).

Ingredients

Units Scale
Sauce:
  • 1 can (28 oz.) tomato sauce
  • 1 tbsp. olive oil
  • 1 garlic clove, minced
  • 1/4 cup onion, diced
  • 1 tbsp. tomato paste
  • 1/2 tsp. each Tuscan seasoning, basil, oregano, marjoram, sugar
Meatballs:

Instructions

For the marinara sauce.

In a heavy covered skillet or Dutch Oven, cook the garlic and onion in a little olive oil.  When the onions are translucent, push them to the sides of the pan and add the tomato paste in the center.  Let it toast for a minute before stirring it into the onions.

Add the tomato sauce along with the Italian seasoning, basil, oregano, marjoram and sugar.  Stir well, then cover and simmer for 30 minutes.

For the meatballs.

Combine the beaten egg and Italian seasoning.  In another bowl combine the bread crumbs and potato flakes.

Add the veal into the egg mixture and work it in with your hands.

Sprinkle the breadcrumb mixture over the veal and use your hands to thoroughly combine.

Line a baking sheet with foil and mist with cooking spray.  Divide the veal into 12 portions and form small meatballs.  Arrange them on the baking sheet, leaving space in between.

Broil on high for 4-5 minutes per side, turning once.

After broiling, let the meatballs rest for 15 minutes at room temperature to set.  You can also make them a day ahead and refrigerate.

Before serving, add the meatballs to the sauce for 10-15 minutes to warm through.

Notes

Enjoy them as an appetizer with extra sauce for dipping.  Or, for a small plate idea, serve 3 little meatballs over 3 gluten free ravioli.

© My Gluten Free Cucina * All Rights Reserved

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

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When you shop Better Batter | Gluten Free Flour, use my Promo Code MGFC30 for 30% off your non-sale purchase!

Gluten Free Beef Stew

I have been making this beef stew for many years, decades in fact.  It’s a hearty meal simmered all day in the crock-pot, a real family favorite!  Most of the ingredients are naturally gluten free, so after my diagnosis it was easy to adapt my tried and true recipe to a gluten free version.

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Ingredients:

  • 1 lb. choice stew beef, cubed
  • 2-3 extra large carrots, peeled and cut into thick coins
  • 2 russet potatoes, skin on and cut into chunks
  • 1 large sweet onion, cut into wedges
  • 1/2 package crimini mushrooms, cut into quarters
  • 3 garlic cloves, minced
  • salt and pepper
  • olive oil
  • 1 can gluten free cream of mushroom soup
  • 1 cup red wine
  • 1 tsp. dry basil
  • 2 bay leaves
  • fresh Italian parsley

Preparation:

Before preparing any recipe I always go over the ingredient list to check for gluten.  Beyond the obvious things like flour, all seasonings and processed ingredients should be verified gluten free.  In this recipe, I have always used a can of cream of mushroom soup.  Since many canned soups contain gluten, I shopped around before making my stew and found this one.  It’s certified gluten free!

Now, let’s get started on the recipe.  Set up your crock-pot, and a large stainless-steel skillet (not non-stick).  Yes, you can just throw all of the ingredients into the crock-pot, but I like to build layers of flavor by browning.  This can be the difference between a mediocre stew and a great one.  Whisk together the wine, cream of mushroom soup and dried basil.

Next, begin browning the ingredients in a small amount of olive oil.  Start with the beef.

Don’t crowd the pan, you want to get some good color on the outside (if the pieces are too close together the meat will steam in its own liquid).  I did my beef in 2 batches.

Once the beef goes into the crock-pot, you will see some nice browned bits on the bottom of your skillet.

Pour 1/3 cup of the wine mixture into the hot pan to deglaze, using a spatula to scrape up all of the browned bits, they are full of flavor!

Pour the liquid into the crock-pot and add more olive oil to the skillet.  Begin browning the veggies, a few minutes each starting with the onions.

Continue with the mushrooms, followed by the potatoes and carrots.

As you brown the veggies, season with salt and pepper, and layer them in the crock-pot.  Pour the rest of the wine mixture into the crock-pot, along with the garlic and bay leaves.

Stir well, then cover and cook on low for 8 hours.  Tick-tock.

Halfway through, stir the ingredients again.  Looking good.

After 8 hours, the beef will be very tender, and a fork should slide easily through the veggies.  Serve in dinner bowls, with a sprinkle of fresh Italian parsley.

Notes ♪♫ I used Health Valley Cream of Mushroom Soup in this recipe.  I love that it is both gluten free and organic, but when I have time, I also make my own Mushroom Soup from scratch.  You can find this surprisingly easy recipe here and see how I use it in my winter stews and casseroles.

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Gluten Free Beef Stew

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  • Author: © My Gluten Free Cucina
  • Yield: 4-6 servings 1x
  • Category: Dinner
  • Method: Crock-Pot
  • Cuisine: American
  • Diet: Gluten-Free
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Description

I have been making this beef stew for many years, decades in fact.  It’s a hearty meal simmered all day in the crock-pot, a real family favorite! 

Ingredients

Units Scale
  • · 1 lb. choice stew beef, cubed
  • · 2-3 extra large carrots, peeled and cut into thick coins
  • · 2 russet potatoes, skin on and cut into chunks
  • · 1 large sweet onion, cut into wedges
  • · 1/2 package crimini mushrooms, cut into quarters
  • · 3 garlic cloves, minced
  • · salt and pepper
  • · olive oil
  • · 1 can gluten free cream of mushroom soup
  • · 1 cup red wine
  • · 1 tsp. dry basil
  • · 2 bay leaves
  • · fresh Italian parsley

Instructions

  1. Set up your crock-pot, and a large stainless-steel skillet (not non-stick). Yes, you can just throw all of the ingredients into the crock-pot, but I like to build layers of flavor by browning. This can be the difference between a mediocre stew and a great one.
  2. Whisk together the wine, cream of mushroom soup and dried basil.
  3. Next, begin browning the ingredients in a small amount of olive oil. Start with the beef.
  4. Don’t crowd the pan, you want to get some good color on the outside (if the pieces are too close together the meat will steam in its own liquid).
  5. Once the beef goes into the crock-pot, you will see some nice browned bits on the bottom of your skillet.
  6. Pour 1/3 cup of the wine mixture into the hot pan to deglaze, using a spatula to scrape up all of the browned bits, they are full of flavor!
  7. Pour the liquid into the crock-pot and add more olive oil to the skillet. Begin browning the veggies, a few minutes each starting with the onions.
  8. Continue with the mushrooms, followed by the potatoes and carrots.
  9. As you brown the veggies, season with salt and pepper, and layer them in the crock-pot. Pour the rest of the wine mixture into the crock-pot, along with the garlic and bay leaves.
  10. Stir well, then cover and cook on low for 8 hours.
  11. Halfway through, stir the ingredients again.
  12. After 8 hours, the beef will be very tender, and a fork should slide easily through the veggies. Serve in dinner bowls, with a sprinkle of fresh Italian parsley.

Notes

I used Health Valley Cream of Mushroom Soup in this recipe.  I love that it is both gluten free and organic, but when I have time, I also make my own Mushroom Soup from scratch.  You can find this surprisingly easy recipe here and see how I use it in my winter stews and casseroles.

© My Gluten Free Cucina * All Rights Reserved

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 Chicken Broccoli Casserole

When you are new the gluten free diet, the thought of preparing gluten free meals from scratch can be overwhelming.  It took a while for me to realize that many meals I had been making for years were naturally gluten free.  From there, I started looking at other favorite recipes that only required a swap of one or two ingredients.  My repertoire began to grow and now I have added many of my old favorites back to the dinner rotation.

My Chicken Broccoli Casserole is a good example.  Here’s how to make it!

This post contains affiliate links.

Ingredients:

  • 1 lb. boneless skinless chicken breast
  • Rice flour for dusting
  • Salt and pepper to taste
  • Olive oil
  • White wine, divided use
  • ½ large, sweet onion, diced
  • 1 large garlic clove, minced
  • 1 large broccoli crown, chopped
  • 1 can (14.5 oz.) fire roasted diced tomatoes
  • ½ tsp. basil
  • ½ tsp. Italian seasoning
  • salt and pepper to taste
  • 8 oz. gluten free penne
  • Cooking spray
  • gluten free seasoned breadcrumbs
  • Grated Parmesan cheese
  • Fresh Italian parsley for garnish

Preparation:

Preheat the oven to 350º.  Set up a pan of salted water for the pasta and bring to a boil.

Cut the chicken breast into 1-1/2″ chunks.  Dust with rice flour and season with salt and pepper.  Begin browning the chicken in a little olive oil, about 3 minutes per side.  Don’t crowd the pan, use a large skillet or do it in 2 batches.

When the chicken has browned on all sides, add a splash (1/4 cup) of white wine to the pan and toss until the liquid evaporates.  Remove from the pan and set aside.

Wipe the skillet clean.  Add a little more olive oil and begin browning the onions.

When they have a little color, add the broccoli, garlic and diced tomatoes.  Add another splash of white wine, then season with salt and pepper, basil and Italian seasoning.  Cover and cook 10 minutes, until the broccoli is crisp tender.

While the vegetables are cooking, add the pasta to the boiling water.  Use your favorite (Jovial Brown Rice Penne is one of mine) and be sure to cook for 2 minutes less than the package instructions.  Drain and add to the skillet, along with the reserved chicken.  Toss well.

Mist a casserole dish with cooking spray and transfer contents from the skillet in an even layer.  Drizzle with olive oil, then top it off with breadcrumbs and grated cheese.  Bake for 30 minutes.

I like to finish it off under the broiler for a few minutes to crisp up the topping.  Remove from the oven, garnish with fresh parsley and serve.

This is a real family favorite.  I hadn’t made it in a very long time, but now with just a couple of adaptations we can all enjoy this comfort food meal again.

Notes ♪♫ Always check prepared ingredients for hidden gluten.  In this recipe, pasta and breadcrumbs must of course be gluten free.  Less obvious but important, use rice flour for coating and thickening, make sure canned tomatoes and seasoning mixes are gluten free.  I always grate my own cheese, but if you are using a pre-grated cheese always check for additives that may contain gluten.

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Gluten Free Chicken Broccoli Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: © My Gluten Free Cucina
  • Category: Dinner
  • Method: Casserole
  • Diet: Gluten-Free
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Description

A favorite recipe that only required a swap of a few ingredients to be gluten free!

Ingredients

Units Scale
  • 1 lb. boneless skinless chicken breast
  • Rice flour for dusting
  • Salt and pepper to taste
  • Olive oil
  • White wine, divided use
  • 1/2 large, sweet onion, diced
  • 1 large garlic clove, minced
  • 1 large broccoli crown, chopped
  • 1 can (14.5 oz.) fire roasted diced tomatoes
  • 1/2 tsp. basil
  • 1/2 tsp. Italian seasoning
  • salt and pepper to taste
  • 8 oz. gluten free penne
  • Cooking spray
  • gluten free seasoned breadcrumbs
  • Grated Parmesan cheese
  • Fresh Italian parsley for garnish

Instructions

Preheat the oven to 350º.  Set up a pan of salted water for the pasta and bring to a boil.

Cut the chicken breast into 1-1/2″ chunks.  Dust with rice flour and season with salt and pepper.  Begin browning the chicken in a little olive oil, about 3 minutes per side.  Don’t crowd the pan, use a large skillet or do it in 2 batches.

When the chicken has browned on all sides, add a splash (1/4 cup) of white wine to the pan and toss until the liquid evaporates.  Remove from the pan and set aside.

Wipe the skillet clean.  Add a little more olive oil and begin browning the onions.

When they have a little color, add the broccoli, garlic and diced tomatoes.  Add another splash of white wine, then season with salt and pepper, basil and Italian seasoning.  Cover and cook 10 minutes, until the broccoli is crisp tender.

While the vegetables are cooking, add the pasta to the boiling water.  Use your favorite (Jovial Brown Rice Penne is one of mine) and be sure to cook for 2 minutes less than the package instructions.  Drain and add to the skillet, along with the reserved chicken.  Toss well.

Mist a casserole dish with cooking spray and transfer contents from the skillet in an even layer.  Drizzle with olive oil, then top it off with breadcrumbs and grated cheese.  Bake for 30 minutes.

Finish it off under the broiler for a few minutes to crisp up the topping.  Remove from the oven, garnish with fresh parsley and serve.

Notes

Always check prepared ingredients for hidden gluten.  In this recipe, pasta and breadcrumbs must of course be gluten free.  Less obvious but important, use rice flour for coating and thickening, make sure canned tomatoes and seasoning mixes are gluten free.  I always grate my own cheese, but if you are using a pre-grated cheese always check for additives that may contain gluten.

© My Gluten Free Cucina * All Rights Reserved

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

Spaghetti Squash Chicken Lo Mein

This Asian inspired meal checks so many of my boxes!  Healthy fresh ingredients, color, flavor, texture and of course it’s gluten free!  A nice change of pace from my usual stir fries that are made with noodles or rice, this grain free dish won’t leave you feeling stuffed!

I usually make spaghetti squash to replace the pasta in low carb Italian dishes, like the popular Twice Baked Spaghetti Squash.  Who knew this humble veggie could also stand in for Chinese noodles!

This post contains affiliate links.

ingredients:

“Lo Mein” Squash Noodles:

  • 1 small spaghetti squash
  • 2 tbsp. olive oil
  • cooking spray

For the stir fry:

  • 12 oz. chicken breast, cubed
  • olive oil spray
  • toasted sesame oil
  • olive oil
  • 1/2 cup snow peas
  • 1/2 cup red bell pepper, cut into strips
  • 1/2 cup carrots, sliced
  • 1 garlic clove, sliced thin
  • 1/2 cup mushrooms (white button or baby bella), thin sliced
  • 1/4 cup scallions, divided use

For the Sauce:

Preparation:

This is a basic preparation for spaghetti squash that you can use as a starting point for so many recipes.  First, cut the squash in half and use a spoon to scrape out the seeds.  Brush each side with 1 tbsp. of olive oil.  I am not salting the squash at this point, because this recipe is already heavy on sodium.  You can certainly season it if you like!

Line a baking sheet with foil and mist with cooking spray.  Place the squash cut side down and roast for 1 hour at 400º.

Use tongs to carefully turn the squash over, and let it cool for a few minutes.

Use 2 forks to shred the spaghetti squash.  Transfer to a bowl and set aside.

Now that we have our lo mein “noodles” we can move on with the rest of the recipe.

Mise En Place

Organization is the key to stir fry recipes!  Before you cook, be sure to have all the ingredients prepped and ready to go – “everything in its place”.  That means chopping the veggies, dicing the chicken and stirring the sauce ingredients together.

Coat a large nonstick skillet with olive oil spray and add 1 tbsp. olive oil and 1 tsp. sesame oil.  Begin browning the chicken, do it in batches if needed so you don’t crowd the pan.  You want to get a little color on the outside of the chicken at this point, but it does not have to be cooked through.  We’ll finish it at the end of the recipe.

When all sides have been browned set the chicken aside in a bowl.  Add the carrots, peppers and snow peas to the skillet with 1 tsp. sesame oil.  Stir fry for several minutes until crisp tender.  Next add the mushrooms, garlic and 1/2 of the scallions along with another tsp. of sesame oil.  Cook 1 minute longer.

Now add back the chicken and toss well with the veggies.  Using tongs, add the spaghetti squash to the skillet in 1/4 cup portions so that it is well distributed.  Whisk the sauce and pour it over everything, and stir-fry one minute longer to thicken and blend the flavors.

Transfer to a serving bowl and top with the remaining scallions.

Can you guess how it tasted?  It was delicious!  And I will definitely be experimenting with spaghetti squash in more of my Asian inspired recipes!

Notes ♪♫ I am a big fan of using Coconut Aminos in place of gluten free Soy Sauce.  That’s because it has significantly less salt content, which is important if you need to follow a low sodium diet.  If you are not limiting salt, try using Tamari for a rich, umami flavor.

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Spaghetti Squash Chicken Lo Mein

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Leslie
  • Diet: Gluten-Free
Print Recipe

Description

This Asian inspired meal checks so many of my boxes!  Healthy fresh ingredients, color, flavor, texture and of course it’s gluten free!  A nice change of pace from my usual stir fries that are made with noodles or rice, this grain free dish won’t leave you feeling stuffed!

Ingredients

Units Scale
ingredients: "Lo Mein" Squash Noodles:
  • 1 small spaghetti squash
  • 2 tbsp. olive oil
  • cooking spray
For the stir fry:
  • 12 oz. chicken breast, cubed
  • olive oil spray
  • toasted sesame oil
  • olive oil
  • 1/2 cup snow peas
  • 1/2 cup red bell pepper, cut into strips
  • 1/2 cup carrots, sliced
  • 1 garlic clove, sliced thin
  • 1/2 cup mushrooms (white button or baby bella), thin sliced
  • 1/4 cup scallions, divided use
For the Sauce:

Instructions

First, cut the squash in half and use a spoon to scrape out the seeds.  Brush each side with 1 tbsp. of olive oil.

Line a baking sheet with foil and mist with cooking spray.  Place the squash cut side down and roast for 1 hour at 400º.

Use tongs to carefully turn the squash over, and let it cool for a few minutes.

Use 2 forks to shred the spaghetti squash.  Transfer to a bowl and set aside.

Before you cook, be sure to have all the ingredients prepped and ready to go – “everything in its place”.  That means chopping the veggies, dicing the chicken and stirring the sauce ingredients together.

Coat a large nonstick skillet with olive oil spray and add 1 tbsp. olive oil and 1 tsp. sesame oil.  Begin browning the chicken, do it in batches if needed so you don’t crowd the pan

When all sides have been browned set the chicken aside in a bowl.  Add the carrots, peppers and snow peas to the skillet with 1 tsp. sesame oil.  Stir fry for several minutes until crisp tender.  Next add the mushrooms, garlic and 1/2 of the scallions along with another tsp. of sesame oil.  Cook 1 minute longer.

Now add back the chicken and toss well with the veggies.  Using tongs, add the spaghetti squash to the skillet in 1/4 cup portions so that it is well distributed.  Whisk the sauce and pour it over everything, and stir-fry one minute longer to thicken and blend the flavors.

Transfer to a serving bowl and top with the remaining scallions.

Notes

I am a big fan of using Coconut Aminos in place of gluten free Soy Sauce.  That’s because it has significantly less salt content, which is important if you need to follow a low sodium diet.  If you are not limiting salt, try using Tamari for a rich, umami flavor.