Tag: celiac

Gluten Free Crab Cake Waffles

Check out these cute little Crab Cakes!  Gluten free and cooked on a waffle maker, they are the perfect light meal or appetizer.  Like regular crab cakes, but more fun. 😉

It’s so nice to have a new kitchen toy!  When my old waffle iron gave out after many years of service, I was excited to get this newer model.  It has detachable plates, a game changer when it comes to cleanup!

I couldn’t wait to try out my new waffle maker, but breakfast wasn’t the first thing on the menu!

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Inspired by Skinny Taste, these Gluten Free Crab Cake Waffles are surprisingly filling!  The recipe makes 2-4 servings, depending on your appetite.  A single waffle with a couple of sides was enough for me.

Ingredients:

  • 6 oz. can fancy lump crab meat
  • 1/2 cup gluten free plain breadcrumbs (I used Gillian’s)
  • 1 egg
  • 2 tbsp. egg whites
  • 1 tbsp. gluten free mayo
  • 1 tsp. Dijon mustard
  • 2 tbsp. fresh chives
  • 1 tbsp. lemon juice
  • 1/2 tsp. Old Bay Seasoning
  • 1/8 tsp. paprika
  • 1/2 tsp. gluten free Worcestershire sauce
  • few grinds of black pepper
  • cooking spray
  • lemon wedges for serving

Preparation:

Whisk together the egg, egg whites, mayo, mustard, chives, lemon juice, Worcestershire, Old Bay and Paprika.  Add a few grinds of black pepper, to taste.

Drain the crab meat and gently stir it in.

Sprinkle the breadcrumbs a little at a time and gently fold into the mixture.  Don’t overwork it, handle as little as possible.

Scoop the mixture into 4 portions, about 1/3 cup each.

Heat the waffle iron to 350º and coat with cooking spray.  Place one crab cake on each section of the waffle iron and close the lid, pressing gently.

The crab cakes will be done to a golden brown in 3-5 minutes.  Start checking after 3 minutes.

For an appetizer, serve with salad greens and lemon wedges.

As a main course, enjoy them with Cilantro Lime Rice and refreshing diced mango.

Notes ♪♫ I hope you enjoyed this fun recipe!  No waffle iron?  No problem.  Here is a traditional crab cake recipe that is every bit as good.

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Gluten Free Steak Marinade

Summer is here and it’s time to fire up the grill!  This Gluten Free Steak Marinade has been one of my most popular posts, and no wonder!  It’s an easy and tasty blend that goes perfectly with steaks and kabobs!  And now, for those of us who want all of the flavor but with less salt, I’ve added a lower sodium option.

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Ingredients:

Lower Sodium Option:

Preparation:

Whisk all of the marinade ingredients together in a glass bowl or baking dish.

Add steaks or beef tips, turning to coat.  Cover and rest at room temperature for 1 hour, turning the meat halfway through.  Then cook or grill as usual.  For dinner ideas, check out my ribeye steak or beef kabobs!

Notes: ♪♫ Soy sauce contains gluten, so choose one that is specifically labeled gluten free.  I actually prefer the flavor of gluten free soy sauce, Kikkoman is one of my favorites, and I also love San-J brand gluten free tamari.  If you are limiting sodium, try the lower salt alternative using Coconut Aminos, I have successfully substituted it for soy sauce in many of my recipes.  Lea & Perrins Worcestershire sauce is gluten free in the US, but thanks to my reader Denise for pointing out that in Canada the ingredients may be different and are not gluten free.  McCormick clearly lists gluten containing ingredients in their labeling.  I use their Montreal Steak Seasoning on steaks, burgers and kabobs.

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Homemade Breakfast Sausage Patties

Homemade Breakfast Sausage Patties are the bomb!  I always say homemade is best, but why would you go to the trouble of making your own sausage patties?  For starters, you control the fat, you control the salt, no chemicals, no nitrites, no preservatives, NO GLUTEN!  And with no casings needed they are easy to make.  You can buy gluten free breakfast sausage seasoning or make your own.  Experiment with different spice combinations to find the one you like best.  Be sure to use real maple syrup.  For years I purchased breakfast sausage links at the supermarket, but not anymore!

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Ingredients:

  • 1 lb. ground pork
  • 1 lb. ground turkey
  • 2 tbsp. homemade gluten free sausage seasoning (see below)
  • 4 tbsp. maple syrup
  • fresh thyme sprigs, for garnish

Sausage Seasoning:

  • 1 tsp. salt (use less if limiting salt)
  • 2 tsp. sugar
  • 1 tsp. paprika
  • 1 tsp. black pepper
  • 1/4 tsp. nutmeg
  • 1/4 tsp. cayenne
  • 1/2 tsp. sage
  • 1/2 tsp. thyme
  • 1/2 tsp. ground fennel
  • 1/2 tsp. ground coriander

OR use a purchased Sausage Seasoning

Preparation:

Combine the pork and turkey in a large bowl and blend together lightly with 2 forks.  Don’t compress the meat.  Of course, you can use all pork or all turkey, but I found that blending equal amounts of each gives a good balance of flavor and fat.

Drizzle in the maple syrup and sprinkle the seasoning a little at a time.  With each addition, use the forks to thoroughly incorporate.

Line a baking sheet with wax paper.  Scoop the mixture into 2 oz. balls, then gently press into patties.  You will have about 15 total.

Prepare the patties and refrigerate one day ahead for a brunch.  The patties will keep for several months in the freezer.  You can freeze them on the baking sheet then transfer to a freezer safe bag.  They are great to have on hand to enjoy on the weekend.

Cook sausage patties 5 minutes per side in a nonstick skillet.  For a nice presentation, I like to garnish the patties with fresh thyme sprigs.

Add some homemade goodness to your family breakfast table with this easy recipe.  If you enjoyed this post, check out some of my favorite brunch ideas to feed a family or a crowd!

Notes ♪♫ Always check ingredient labels for hidden gluten.  Seasoning blends are convenient, but if you are limiting salt make your own!

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Oven Braised Pot Roast in Wine Sauce

This Oven Braised Pot Roast is fall-apart tender!  I am a big fan of the crock-pot, but for this recipe I went with a long, slow braise in the oven.  After all, this classic New England dish has been around since long before today’s electronic cooking gadgets were even imagined!

That being said, there is no right way or a wrong way to cook pot roast, as long as you remember that this economical cut of meat requires a long, slow cook time with plenty of liquid.  Oven, stove top, crock-pot and Instant Pot are all great options for a tender and flavorful roast.

8 servings

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Ingredients:

Preparation:

This roast will be studded with slivered garlic and cooked slowly in a rich wine sauce.

Hint: Choose a roast that is nicely marbled with an even shape and uniform thickness.

Pat the roast dry.  Make 1/2″ slits all over and insert the garlic slivers.  Sprinkle both sides with seasoning.

Add a little olive oil to a deep cast iron skillet or Dutch Oven and begin browning the roast.

When the meat has been browned on all sides, add the onions and cook 2 minutes.

Pour in the club soda and let it reduce by half.

Whisk together the beef stock, wine and tomato paste.  Pour the wine mixture over everything, you should have enough liquid to just cover the meat.

Now cover the pan with foil and place the lid over the foil to form a tight seal.  Place in a 300º oven for 6 hours.

Look at that beautiful color!  And you just know the meat is going to be very tender.

Remove the roast to a cutting board, slice and arrange on a platter.  You can actually shred the meat with 2 forks, it’s that tender.  Strain some of the pan juices to drizzle over the meat and garnish with fresh chives.

Rather than cook potatoes in the same pan with the roast, I made these smashed potatoes.  You can go with the traditional carrot and potato combination or serve with mashed potato and green beans.  All are classic restaurant combos that are sure to be a hit with your family.

Notes ♪♫ When cooking with wine, choose something that you can drink with dinner.  A nice cabernet or merlot will go well with this dish.  Never buy cooking wine, it is loaded with sodium and additives.  Cheers! 🍷

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Pan Cooked Striped Bass

I love seafood and enjoy trying new types of fish.  Often, I stumble upon something really tasty because it happened to be on sale, like this Striped Bass.  It was on special one week, but now I buy it every chance I get.

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Named for it’s stripes, this fish has a semi-firm, pink flesh that turns white when cooked.  A simple marinade of olive oil, lemon juice and white wine is all you need to bring out its best flavor.  Like so many of my seafood recipes, I cooked it in a nonstick grill pan.  This quick preparation ensures great flavor without drying out the fish.

Ingredients:

  • 1 lb. striped bass
  • 2 tbsp. olive oil
  • 2 tbsp. lemon juice
  • 2 tbsp. white wine
  • black pepper to taste
  • sprinkle of Old Bay®
  • 2 tsp. butter
  • 2 tbsp. fresh chives, divided use

Preparation:

Cut the fish into 4 pieces.

Whisk together the marinade ingredients with a sprinkle of Old Bay®, a few grinds of fresh ground pepper and 1 tsp. of fresh chives.

Place the fish, skin side up in the marinade.  Cover and let stand at room temperature for 30 minutes.

I’m heating my nonstick grill pan on medium low with 4 tiny pats of butter, just a little as the fish itself will release some oil as it cooks.  The butter will add to the flavor and golden brown color.

Place the fish skin side down and cook for 4 minutes.

Turn the fish and cook for 6 minutes longer.

Transfer to a serving dish and garnish with the remaining chives.

Notes ♪♫ This simple pan grilled meal is on the table in no time.  I use this cooking method for many types of seafood, just changing up the marinade.  If you enjoyed this recipe, check out my Mahi Mahi, and Arctic Char.

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Smashed Potatoes

Tonight try something different from your usual potato side.  These little potatoes are so tasty!  This is a family style dish that you can serve on a pretty plate, or right from the pan- no fussing!

Marble potatoes come in round and fingerling variety, and you can find them in red, gold and even purple shades, they are all delicious!  I like the round potatoes because they are more uniform in size, but if you can only find the fingerlings just cut them into smaller pieces so they all cook at the same time.

This easy dish is most definitely casual fare.  Would I serve it if the king and queen were coming to dinner?  Maybe not, but for everyday family meals it’s a winner.  It was Mr. Cucina’s favorite.

Naturally gluten free!

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Ingredients:

  • 1 bag marble or fingerling potatoes
  • 2 tbsp. olive oil
  • 2 tbsp. butter
  • seasoning of choice (I like this one)
  • fresh parsley or chives, for garnish
  • cooking spray

Preparation:

Use the amount of potatoes needed for your family.  For the two of us I used a half bag.  Rinse the potatoes and if needed cut the larger ones in half so that all are about the same size.  Preheat the oven to 350º.

Steam the potatoes for 20 minutes to soften.

Line a baking sheet with foil and mist with cooking spray.  Arrange the potatoes on the baking sheet, leaving at least 2″ space in between.

Use a wide bottom mug to “smash” the potatoes by gently pressing them to flatten.  I misted the bottom of the mug with cooking spray so the potatoes would release easily.

Melt butter and combine with the olive oil.  Brush over the potatoes and season.

Bake for 20 minutes.  Transfer to a serving platter or serve right in the pan.

For a pretty presentation garnish with fresh parsley or chives.

Notes: ♪♫ Potatoes are naturally gluten free and they are a regular part of my menu rotation.  If you are limiting white potatoes, you might give these little marble potatoes a try.  With more skin per bite, they are a healthier choice and a nice change from the usual!

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Individual Gluten Free Apple Crisp

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

***

Sometimes I want to make an individual size dessert for hubby and I.  These single serving Apple Crisps are gluten free and easy to prepare with just a few ingredients.  Perfect for date night at home, small gatherings or when you don’t want to have leftovers.  Quite possibly the easiest dessert I have ever prepared!  Baked and served in ramekins for a nice presentation.

4 Servings (you will need 1 apple for every 2 servings)

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Ingredients:

Filling: 

  • 4 tsp. unsalted butter
  • 2 medium apples (I used Honeycrisp)
  • 1 tbsp. lemon juice
  • 2 tbsp. white sugar
  • 2 tbsp. brown sugar
  • 1 tbsp. cornstarch
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg

Topping:

Preparation:

Prepare the ramekins by rubbing each with 1 tsp. softened butter.  I set mine up in a square baking pan, to make it easier getting them in and out of the oven.

Peel the apples and cut into small dice, then toss with lemon juice (to prevent browning).

Whisk together the filling ingredients.

Toss the apples with the filling mixture.

Fill the ramekins and refrigerate while you make the topping.

Whisk together the topping ingredients, and use a pastry cutter (or knife and fork, or your fingers) to incorporate the butter.

The butter should be broken down into small, pea sized pieces.

Spread the topping mixture over each ramekin.

Place the ramekins in a baking dish for easier handling.  Bake at 375º for 25 minutes.  The filling will be bubbling up on the sides.  Let them cool slightly before serving.  For a little something extra, serve with a scoop of ice cream or frozen yogurt!

Notes ♪♫ Always look for the gluten free label when shopping for grains, even those (like oats) that are naturally gluten free because of potential cross contact during farming, harvesting, transport and production.  If you have Celiac disease and are concerned with cross contact you may want to purchase purity protocol oats (dedicated gluten free fields, mill, and production line).  If you are among the small percentage who cannot consume oats in any form, substitute almond flour in this recipe.

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Gluten Free Beef Stroganoff

I love making over my favorite comfort foods!  Looking back through my old recipe files, I realized that I hadn’t made this dish since 2013!  Why I don’t know, because this lightened up, Gluten Free Beef Stroganoff is delicious, not to mention easier and healthier than the traditional version.  Try it, I promise you won’t miss the gluten or the extra calories!

4 Servings

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Ingredients:

Preparation:

Preheat the oven to 350º.

For best results use a heavy, oven safe pan or skillet.  I used my Cast Iron Braiser, it goes from stovetop to oven to table.  Don’t you love one dish cooking and cleanup?

Heat the pan on medium low with a little olive oil.  Add the onions and stir to coat, cook for 2 minutes.

Add the mushrooms and continue cooking until they release their liquid.  Transfer to a bowl and set aside.

Add a bit more olive oil and begin browning the meat, breaking it up with a spatula.

Clear a space in the center of the pan and add the tomato paste.  Let it toast for a minute, then stir it into the beef.

Add back the mushrooms and onions, with a sprinkle of seasoning.

Cook the pasta to 3 minutes less than package directions, drain and add to the beef mixture. 

Whisk together the broth, sour cream and half and half.  Pour the mixture over everything and stir to thoroughly to combine.

Sprinkle the top with breadcrumbs and cheese.  Bake for 25 minutes at 350º.

I like to finish it under the broiler for 3-4 minutes, to give it that great color.  Just watch that it doesn’t burn!

Garnish with fresh chives and bring this delicious meal to the table.  Serve it right from the pan!

Leftovers (if you have any 😉) will be great the next day, just pop them in the microwave!

Notes ♪♫ I was lucky enough to spot these gluten free noodles on sale locally, and they were absolutely perfect in this dish.  If you can’t find them near you, check online or substitute your favorite gluten free pasta.

 

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Gluten Free Blueberry French Toast Casserole

French Toast Casserole is my favorite thing to make for brunch.  I have been making some version of this dish for years, even before my Celiac diagnosis.  This Easter, I decided to change it up with a blueberry cream cheese filling and it was so delicious!  Just prep the night before and bake in the morning, a real time saver when you are having company!

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At the heart of the recipe are those sweet, enriched bread cubes, but don’t use any old gluten free bread.  Ingredients matter, and that cardboard loaf you got at the supermarket is not going to do this casserole justice!

A recipe within a recipe…

The secret to this dish is my Gluten Free Millet Bread.  I make this bread specifically for French toast and it is amazing!  Bake it two days before, and you will have more than enough for this French Toast Casserole.

If you are going to buy the bread, choose a good quality gluten free enriched loaf, like a brioche or challah.  But I do hope you will give this Millet Bread a try, I promise you will not be disappointed!

Ingredients:

  • 9 slices gluten free millet bread, cut into cubes
  • 8 oz. cream cheese, softened
  • 4 oz. vanilla Greek yogurt
  • 1 cup fresh blueberries, divided use
  • 9 large eggs
  • 1-1/2 cups 1% milk
  • 3/4 tsp. vanilla extract
  • 1/4 cup real maple syrup
  • pinch of nutmeg and cardamom
  • powdered sugar, for dusting

Preparation:

Two days before, bake the Millet Bread.  Cool completely on a rack and store it at room temperature for 24 hours in a plastic bag.

The night before, coat a 2-quart square glass baking dish with cooking spray.  Spread half of the bread cubes in an even layer.

Mash the softened cream cheese and vanilla yogurt together with a fork until well blended.

Distribute the cream cheese mixture evenly over the bread cubes, like this.

Top with 3/4 cup of the blueberries.

Finish with the remaining bread cubes.  Whisk together the eggs, milk, vanilla extract, maple syrup, nutmeg and cardamom.  Pour the egg mixture over the casserole and press down with a spatula to be sure all of the bread cubes are moistened.

Cover tightly with foil, be sure to mist the foil with cooking spray so it doesn’t stick.  Refrigerate overnight.

In the morning, take the casserole out of the refrigerator at least 1/2 hour before baking (so the dish doesn’t shatter in the oven).  Preheat the oven to 350º.

Bake for 30 minutes covered, then carefully use tongs to remove the foil and continue baking for an additional 30-45 minutes, or until a toothpick inserted in the center comes out clean.

Remove from the oven and keep warm until ready to serve.  Top with 1/4 cup fresh blueberries and dust liberally with powdered sugar.

This beautiful casserole is dense and filling.  And with that sweet blueberry cream cheese filling, it’s almost like eating dessert!

I served it with maple syrup, but honestly it doesn’t need anything additional.  We had a little left over, and it was just as good the next day!

Notes ♪♫ Would you be surprised to know that the inspiration for this dish came from Allrecipes? And the original casserole was not gluten free?  In many cases, changing one or two ingredients is all you need to convert a recipe to gluten free.  So don’t hesitate to check out traditional recipes and make substitutions.  Always check labels for gluten containing ingredients.  In this recipe, pay particular attention to the cream cheese, yogurt and powdered sugar as some may contain gluten while others do not.

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Sheet Pan Pork Chops, Potatoes and Asparagus

Easy, delicious and only one pan to clean?  Yes please!  Juicy pork chops, tender potatoes and asparagus spears all perfectly seasoned and baked in a sheet pan.  Both the cook and the dishwasher are sure to love this one dish meal!  You can change up the seasonings to suit your taste or just use salt and pepper.  I had a little leftover bacon from another meal, and it really made the veggies pop!

3 servings

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Ingredients:

Preparation:

Line a half sheet pan with foil and mist with cooking spray.  Preheat the oven to 350º.

For the potatoes

I used yellow marble potatoes because of their quick cook time.  If using russet potatoes, you may need to give them a 10-minute head start in the oven or microwave for a few minutes before baking.  Rinse the potatoes and cut them into even size pieces.  In a small bowl, toss them with olive oil and seasoning.  I like a garlic pepper seasoning like this one from Nashville Spice Co.  Spread the potatoes evenly on the right side of the pan and top with 1 strip of chopped bacon.

For the pork chops

Pat the pork chops dry with paper towels, then brush both sides with olive oil.  Sprinkle with seasoning and lay them out in the center of the pan.  Try a barbeque seasoning like this one, with hints of maple flavoring that picks up on the bacon in the veggies.

For the asparagus

Cut the bottom 3″ off the asparagus and discard.  Rinse and spread the spears out on the left side of the pan, drizzle with olive oil and top with remaining strip of chopped bacon.  Try a bold seasoning blend like this one, it’s not just for steak!

Bake for 40 minutes at 350º.  Potatoes should be fork-tender, and pork chops should reach an internal temperature of 145º.  Bring to the table right in the pan for casual dining and easy cleanup!

Notes ♪♫ I can be quite the spice snob at times.  Lately I’ve been using Nashville Spice Co products in my recipes.  They have an amazing variety of spice blends and seasonings that are gluten free, and the company is committed to the clear labelling of allergens and gluten containing ingredients.  They also offer salt free seasoning blends on their website.  I used their Pepper Roasted Garlic, Bourbon Maple Hops, and Montreal Steak Spice in this recipe.

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