Tag: gluten free

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

 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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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 lower sodium 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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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:

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!

Notes ♫ Oats continue to be highly controversial when it comes to celiac disease.  Whether or not you consume oats is a personal choice.  As a courtesy to my readers, I will identify any recipes that include oats and suggest ingredient substitutes when possible.

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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 pan 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!

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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!

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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.

Friends, what a meal!  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 ♪♫  In addition to being gluten free we are also a low sodium household.  I used unsalted tomatoes in this sauce, as I do with most recipes to have better control over the salt content.

 

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Butternut Squash and Pear Soup

How many soup recipes can you prepare in under an hour?  Well here’s one that you will want to pin for the holidays!  It’s elegant enough for your Thanksgiving table and quick enough to prepare after work.  The butternut squash and pear combo is complemented by just the right amount of onion and garlic, the perfect balance of sweet and savory.  Celebrate the season with a comforting bowl of soup that is good for you!

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About 6 Servings 

Ingredients:

  • 32 oz. carton (4 cups) gluten free chicken broth
  • 1 tsp. olive oil
  • 1 tsp. butter
  • 1 cup onion, diced
  • 1/4 tsp. turmeric
  • 1 tbsp. grated fresh ginger (or 1/2 tsp. powdered)
  • 1 clove garlic
  • 1 tsp. sea salt
  • fresh ground pepper to taste (about 1/2 tsp.)
  • 1 medium butternut squash, peeled and cubed (about 4 cups)
  • 2 pears (I used Bosc), peeled and cubed
  • 1/2 tbsp. gluten free Worcestershire sauce
  • 1 tsp. sugar
  • 1/2 cup half & half (optional)

Preparation:

In a Dutch oven or 4-quart stock pot, sauté the onions and garlic in olive oil and butter.  Add the remaining ingredients through sugar, and simmer until the squash is soft.

Remove from heat and puree with a stick blender.  If you like, stir in a drizzle of half & half for a smooth, creamy finish.

That’s it!  Serve with a simple garnish of fresh herbs.  So pretty and festive.

Special thanks to my cousin Donna for this recipe that has become a holiday tradition ♥

Notes ♪♫ Most of the ingredients in this recipe are naturally gluten free.  I used Swanson brand chicken broth, and Lea and Perrins Worcestershire sauce.

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Air Fryer Turkey Cutlets with Sweet Potato Fries

Another win for the air fryer, I made these gluten free breaded turkey cutlets (schnitzel) for dinner, and they were so good!  I loved how crispy the breading came out in the air fryer.  Since deep fried food does not agree with me, the air fryer has been a great way to enjoy “fried” food without the tummy aches!

Thin sliced turkey breast cutlets make this recipe fast and easy to prepare.   They are commonly available where we live, but if you can’t find them chicken cutlets would work just as well.  I made sweet potato fries to go with the cutlets for an easy dinner that cooks in 30 minutes!

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4 Servings

Ingredients:

  • 1 sweet potato, large
  • 2 tsp. canola oil
  • 1/2 tsp. maple seasoning
  • cooking spray

……………………………………………………………..

  • 1 lb. turkey breast cutlet sliced thin (4 cutlets, 1/4 lb. each)
  • 1/4 cup white rice flour
  • 1 egg, beaten with 1 tbsp. water
  • 1/2 cup gluten free breadcrumbs
  • seasoned salt, to taste
  • cooking spray

Preparation:

Peel the sweet potato and cut into uniform size pieces, about 4″ x 1/2″.  Toss with canola or other neutral oil and season to taste.

Spray 2 trays with cooking spray and divide the potatoes between them.  Start them in a 400º air fryer on the top 2 racks.  They will need to cook 25-30 minutes, and the turkey cutlets will be added during the last 15 minutes of cook time.

While the potatoes cook, prep the turkey.  Set up 3 breading trays with the rice flour, beaten egg and gluten free breadcrumbs.  Season each tray.

Work with one cutlet at a time.  Dredge in the flour then dip in the egg, shaking off the excess.

Finally coat with breadcrumbs.  Spray a rack with cooking spray and arrange the breaded cutlets in a single layer.

When the potatoes have 15 minutes left to cook, spray the cutlets with cooking spray and place them on the top shelf of the air fryer.  Move the potatoes to the bottom 2 shelves, use tongs to give them a toss.

After 8 minutes turn the cutlets over and spray the tops with cooking spray.

Finish cooking 7 minutes longer, and everything should be done at the same time.

Dinner was delicious!  The sweet potato fries took a little longer than russet potato, but they were perfectly done at 400º for 30 minutes.

The cutlets are best eaten crispy hot out of the air fryer.  Leftovers can be reheated in the air fryer or enjoyed cold.  They make great sandwiches!

Notes ♪♫ I have a shelf style air fryer and was able to fit both the turkey and the fries onto 3 shelves.  If you have a basket style fryer you may have to cook them separately.

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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 take advantage of this incredible opportunity 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 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 chives for garnish, optional
  • Fried Rice for serving (get the recipe here!)

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.  You can get the basic recipe here.  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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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!).

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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 Italian 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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