gluten free – Page 11 – My Gluten Free Cucina

My Mother’s Chicken Escarole Soup

A family tradition, I have made this soup for Thanksgiving dinner for over 30 years. It is inspired by the soup my mother always made for the holidays when we were growing up. Over the years I’ve added a few extra touches that make it my own, and most recently it has been adapted to be gluten free. This recipe serves a crowd so you will have plenty for your family dinner plus leftovers. Of course, you can easily cut it in half (photos are for a half recipe) but I promise you are going to want leftovers!

Serves 20-25.

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Ingredients:

4-5 Chicken Leg Quarters (or you can use drumsticks and/or thighs)
2 Sweet Onions
1 lb. bag of Carrots
1 bag Celery
2 Tbsp Olive Oil, divided
Salt & Pepper
2 Bay Leaves
1 cup gluten free beef stock (optional but very good)
2 cartons (32 oz.) gluten free chicken broth
2 tbsp. cornstarch
1 tsp. Sage
1 tsp. Thyme
4 Garlic cloves, minced
Generous pinch of Saffron
1″ knob of fresh Ginger root, minced
1 head Escarole, trimmed and washed
12 oz. gluten free soup pasta

Get it here!

Preparation:

2 Days Before:

In a large stockpot brown the chicken in 1 tbsp. olive oil, about 5 minutes each side. Do it in batches so that each piece gets evenly browned. Remove chicken from the stockpot, pour out the fat and wipe clean. Return chicken to the pot and add 2 carrots, 2 celery stalks, and 1 medium onion, quartered. Add ½ tsp pepper and 2 bay leaves. Cover with water, bring to a boil then lower the heat, cover and simmer for at least 3 hours.

Transfer the chicken to a cutting board or plate. It should be falling off the bone tender. Discard the bones and skin and chop the meat into bite size pieces. Refrigerate the chicken in an airtight container until the day of serving. Let the stock cool to room temperature then refrigerate overnight.

1 Day Before:

Remove the stock from the refrigerator and skim all fat from the top. Discard the bay leaves and all of the vegetables. Strain the chicken stock through a fine mesh sieve, or colander double-lined with cheesecloth into a clean bowl or measuring cup.

Dice 6-8 carrots, 6-8 celery stalks, and one large onion. Try to cut the pieces to approximately the same size.

In a clean stockpot, sauté the vegetables in 1 tbsp. olive oil. Season with salt and pepper.

Add the strained chicken broth, and the beef stock (you won’t taste the beef, but it really does add another level of flavor to chicken soup). Top with more chicken broth as needed.

Mince 6-8 garlic cloves, and all of the ginger root (about 2 tbsp.). Add to the pot with one large pinch of saffron threads, 1 tsp. each of ground sage and thyme, and salt to taste.

Cover and simmer on low 2 more hours.

Remove and discard the outer leaves of the escarole, then tear the leaves into large pieces and rinse thoroughly. To this day I can still hear my mother telling me to wash the escarole “leaf by leaf”.

When the soup is done, turn off the heat and add the escarole to the pot.

Escarole cooks quickly, and the residual heat is enough to wilt the leaves. Stir well, cover the pot and let it cool to room temperature. Refrigerate overnight.

Day of Serving:

Gradually warm the soup on low heat. Ladle 1 cup of broth into a small saucepan and whisk with 2 tbsp. corn starch. Once it has thickened, add the cornstarch mixture back into the soup and stir to combine. Add back all of the reserved chicken meat to the pot. Do not let it come to a boil or the chicken will shred into ribbons! In a separate pan cook ¾ lb. of gluten free soup pasta such as orzo or ditalini according to package directions. I was really lucky to find gluten free Acini de Pepe, the traditional pasta used in this soup.

Drain and rinse the cooked pasta and add it to the soup. Taste to see if more salt or pepper is needed and keep warm until ready to serve. Serve with grated cheese and a drizzle of extra virgin olive oil.

As I make this soup each year it brings back childhood memories of my Italian family gathered around the holiday table. Start your own family tradition with this wonderful soup that is sure to become a favorite part of your special meal.

Notes: ♪♫ Gluten free soup pasta is not readily available where I live. If you are struggling to find a gluten free pasta for your holiday soup, here are a few links that I hope you find helpful! Use what you have and don’t be afraid to improvise. Whenever I buy gluten free pasta, I save the little broken pieces in the bottom of the box and use them for soup!

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Onion Gravy

This is one versatile gravy that can be made a day ahead, no pan drippings needed! It can be paired with pork, chicken, turkey, veal or even beef just by varying the base broth. Making a gravy is not my favorite thing, especially trying to pull one together from pan drippings just as a holiday meal is about to be served. Take the pressure off the big day and make a delicious onion gravy the night before!

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Ingredients:

1/2 cup (1 stick) unsalted butter
2 cups sweet onion, minced
2 tbsp. gluten free corn starch
salt and pepper to taste
2 cups of gluten free broth, warmed (I used 2/3 cup each of chicken, beef and vegetable broth)
1 tbsp. brandy
1 tbsp. heavy cream (optional or use half and half, or milk)

Preparation:

Pulse the onions in an electric chopper to make the prep work fast and easy. You should have 2 cups total, minced.

In a heavy skillet melt the butter, add the onions and season with salt and pepper. Stir frequently and cook slowly over medium low heat until the onions begin to break down, about 20 minutes.

Have the corn starch, broth and a whisk ready for the next step. Sprinkle the corn starch evenly over the onions and whisk whisk whisk for 1-2 minutes. Don’t stop!

Stream in the warmed broth and continue whisking. The gravy will thicken.

See how the onions have almost melted into the gravy? If you don’t want the little bits of onion that remain you can strain the gravy or puree it with an immersion blender. If you like a little texture definitely leave them in.

Transfer the gravy to a small sauce pan, then stir in the brandy and cream. Cover and keep warm until serving.

This gravy was made with a combination of chicken, vegetable and beef broth (2/3 cup each) and has a pale cream/light brown color. I’ll be serving it with a pork roast. You can use all chicken, beef or vegetable broth, or a combination as I did here. Experiment with each or make a blend to create the shade and flavor you prefer.

Notes ♪♫ If making a day ahead, cool the gravy to room temperature and refrigerate. The day of the meal gradually reheat and thin with a little extra broth if needed.

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Kale Soup with Linguica

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

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Ingredients:

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

Preparation:

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

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

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

Add the Linguica, stir and cook for 5 minutes.

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

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

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

Stir well then cover and simmer 20 minutes longer.

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

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

Turkey Stock

Look at this turkey stock! It’s the pot of liquid gold at the end of our Thanksgiving rainbow! An annual ritual, I almost can’t wait for this grand finale, when our Thanksgiving turkey gives up the last of its goodness to make a rich, golden stock.

Did you know that with a minimal amount of work, a turkey carcass can be transformed into stock to use as a base for your winter soups and stews? Making your own stock means you control what goes into it, no artificial ingredients, no salt, no gluten.

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INGREDIENTS:

leftover turkey carcass (bones with a bit of skin and meat attached)
2 onions, peeled and cut into large chunks
4 celery stalks, cut into large chunks
4 large carrots, peeled and cut into large chunks
2 bay leaves
1 tbsp. whole peppercorns

PREPARATION:

Place the turkey carcass, one onion, 2 celery stalks, and 2 carrots in a baking pan and roast for 45 minutes at 350º. Roasting the bones creates an extra layer of flavor. It will also be easier to break apart the roasted carcass to fit into your crock-pot.

Next, set up your crock-pot and add the remaining onion, 2 carrots, 2 celery stalks, 2 bay leaves and 1 tsp. whole peppercorns.

Add the roasted bones and vegetables with enough water to cover (about 10 cups). It doesn’t look pretty at this point, but what an aroma as the stock slowly simmers!

Now let your crock-pot do the work. Cover and cook on low for 18 hours. I timed mine so that it would simmer overnight, from 4:00pm to 10:00am. Look at that color!

Pick out as many of the bones and vegetables as you can, and discard.

Strain the stock through a fine mesh sieve or use cheesecloth, into a clean pot.

Let the strained stock cool to room temperature and refrigerate overnight. The next day you will have a layer of fat on top that can easily be skimmed away, leaving a thick, golden gelatinous mixture.

Divide the stock into containers to use or freeze for later. Here’s a peek at my soon to be freezer stock! I’m excited about all the tasty dishes I’ll be making over the winter months!

Use your stock as a base for soup, stews or casseroles. It’s an easy and economical way to get every last bit of goodness from your next holiday turkey.

Notes ♪♫ If you are too tired to think about making stock right after the holiday, just pop the remnants of the turkey into the freezer. Once things calm down you can make it at your leisure.

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Gluten Free Thanksgiving Casserole

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

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

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

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What you will need:

The Turkey:

3 cups leftover turkey (light or dark meat)

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

The Stuffing:

Use leftover stuffing

OR make a batch of my Gluten Free Cornbread Stuffing

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

The Sweet Potato:

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

The White Potato:

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

The Gravy:

Make this Fast and Easy Gluten Free Gravy in minutes

OR did you make my Gluten Free Turkey Gravy?

Finishes and Garnish

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

Put it All Together!

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

Layer the turkey over the stuffing.

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

Finish it off with a border of green beans!

Spoon cream of mushroom soup over the white potato.

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

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

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

Happy Thanksgiving!

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Traditional Bolognese Sauce

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

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

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

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6 Servings

Ingredients:

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

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

Preparation:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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Harvest Meatballs

It’s the end of October and you’ve made all the pumpkin recipes. The pumpkin bread, the pumpkin muffins, pumpkin waffles. Maybe you made my Gluten Free Pumpkin Pasta, or my Harvest Pasta Sauce. There’s a little bit of pumpkin hidden within each recipe!

And now you have that tiny little bit of pumpkin puree sitting in the fridge. What will you do with it? I decided to make a batch of meatballs!

Can you add pumpkin to meatballs?

I usually add a small amount of tomato sauce to my Italian Meatballs. In this recipe I switched out the tomato for pumpkin puree. Topped with my Harvest Pasta Sauce they were delicious!

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Ingredients:

8 oz. 90% lean ground beef
3 oz. Italian Chicken Sausage (about 1 link)
1 large egg
1/4 cup pumpkin puree
1/4 cup gluten free rolled oats (certified, purity protocol)
1/4 cup mashed potato flakes
1/4 cup gluten free seasoned breadcrumbs
cooking spray
Italian parsley for garnish, optional

Preparation:

Whisk together the egg and pumpkin puree.

In a separate bowl, combine the rolled oats, potato flakes and seasoned breadcrumbs.

Pulse the sausage in an electric chopper to a fine mince.

Add the sausage and ground beef to the pumpkin mixture and mix well.

Add the breadcrumb mixture a little at a time, working it in with your hands. Form 10 meatballs, and place on a foil lined baking sheet coated with cooking spray. Set the broiler on high. Broil the meatballs for 4-5 minutes per side, turning once.

Remove from the oven and cool slightly to set before adding them to your sauce. Garnish with fresh parsley.

Notes ♪ You won’t taste the pumpkin in these meatballs, it blends right in with the other flavors, and they are moist and delicious!

Harvest Meatballs

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

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Description

I usually add a small amount of tomato sauce to my Italian Meatballs. In this recipe I switched out the tomato for pumpkin puree.

Ingredients

Units Scale

· 8 oz. 90% lean ground beef
· 3 oz. Italian Chicken Sausage (about 1 link)
· 1 large egg
· 1/4 cup pumpkin puree
· 1/4 cup gluten free rolled oats (certified, purity protocol)
· 1/4 cup mashed potato flakes
· 1/4 cup gluten free seasoned breadcrumbs
· cooking spray
· Italian parsley for garnish, optional

Instructions

Whisk together the egg and pumpkin puree.
In a separate bowl, combine the rolled oats, potato flakes and seasoned breadcrumbs.
Pulse the sausage in an electric chopper to a fine mince.
Add the sausage and ground beef to the pumpkin mixture and mix well.
Add the breadcrumb mixture a little at a time, working it in with your hands. Form 10 meatballs, and place on a foil lined baking sheet coated with cooking spray. Set the broiler on high. Broil the meatballs for 4-5 minutes per side, turning once.
Remove from the oven and cool slightly to set before adding them to your sauce. Garnish with fresh parsley.

Notes

You won’t taste the pumpkin in these meatballs, it blends right in with the other flavors, and they are moist and delicious!

Cheesy Potato Stacks

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

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

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Ingredients:

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

Preparation:

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

Heat the butter, milk and seasoned salt, whisk well. Preheat the oven to 400º and coat a 12-cup muffin 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.

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!

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. 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.