Tag: gluten free

Gluten Free Corn Cakes

Are you tired of the usual rice and potato sides?  When you’re gluten free, it can really get monotonous.  So tonight I thought I’d try something different.  Popular in the South, I had (can you believe) never had corn cakes before.  I just made a small batch for the two of us to taste, and wow, we both loved them.  Corn Cakes would be a fun and easy side for a BBQ dinner or potluck.  You can easily double or triple the recipe, and add more or less spice to suit your family’s taste.  Making them gluten free was easy, just by swapping out the flours.

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4 Servings

Ingredients:

Preparation:

Whisk together the flour, corn meal, salt, baking powder and seasoning.  In another bowl, whisk the egg, milk and oil.

I took my corn kernels out to defrost about 30 minutes earlier.  Stir them into the egg mixture to finish thawing while you heat your griddle or skillet.

Stir the dry ingredients into the wet.  You will have about 1 of cup batter.

When I first made this recipe, I used a large nonstick skillet.  Today I made them on my new waffle maker because I wanted to try out the pancake plates.  I preheated it to 350° and brushed with butter.  I ladled the batter into the 4 pancake cups, about 1/4 cup each.

Cook them for about 4 minutes, until the bottoms are set and you can see a few bubbles in the batter.

Carefully turn them over with a spatula and cook 3-4 minutes longer.

Check the center with a toothpick, if it comes out dry, they are done.  Serve hot or at room temperature.

This is a fun side that goes with so many things, from your favorite BBQ fare to a casual steak dinner.

Notes: ♪♫ I used this Mexican Spice Blend to kick up the flavor of my corn cakes.  Made with Chipotle Chile, cumin, onion powder and oregano, it is a salt free blend with some heat!  Since the recipe already has salt and baking powder, I didn’t want to add more sodium.  If salt isn’t an issue for you, you can sub your favorite gluten free seasoned salt and make it as mild or spicy as you like!

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Slow Cooked BBQ Baked Beans

Be the star of your next cookout or potluck with these delicious, slow cooked beans.  The best part of the recipe, it cooks overnight!  This leaves you free to do other things the day of your event.  Be sure to have all of the ingredients on hand, to allow enough time for soaking and cooking, 24 hours total!  For best flavor and texture, don’t try to speed up the recipe.  Start soaking the beans in the morning, and prepare them for the crockpot in the evening.  You may find it hard to sleep, with all the amazing aromas coming from your kitchen!

This is an old family recipe that I have adapted to be gluten free.  The biggest change was that I left out beer, and substituted an equal amount of club soda.  Other than that, I just had to check the ingredient labels on my bacon, BBQ sauce, ketchup and Worcestershire.  Are beans gluten free?  Yes, they are a naturally gluten free food!  I always give them a thorough rinse before cooking to be on the safe side, in case of cross contact during processing.

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Ingredients:

  • 1 pound bag of navy beans
  • 12 oz. package of gluten free, lower sodium bacon (I used Smithfield)
  • 1/2 Vidalia or sweet onion, cut into small dice
  • 3 garlic cloves, minced
  • 1 cup of club soda
  • 3/4 cup gluten free BBQ sauce (I used Stubbs Smoky Mesquite)
  • 1 cup dark brown sugar
  • 1/4 cup gluten free, unsalted ketchup
  • 2 tbsp. molasses
  • 1 cup of Jack Daniels Tennessee whiskey
  • 2 tsp. dry mustard powder
  • 1/4 cup apple cider vinegar
  • 2 tbsp. gluten free Worcestershire sauce
  • up to 1 cup of water, only if needed, to adjust thickness
  • cooking spray

Preparation:

In the morning, place the beans in a sauce pan and add at least 6 cups of cold water.  Cover and soak (no heat) for 10 hours.  For guaranteed tender beans, never salt the soaking water!

The beans will double or more in size.

After 10 hours, drain the beans and rinse them thoroughly.  Return them to the pot, cover with water and bring to a simmer.  Cook for 30 minutes then drain and rinse again.

Set up your crockpot and mist it with cooking spray.  While the beans simmer, heat a large nonstick skillet and cook the bacon until crisp.  Drain on paper towels, then crumble or chop into 1/2″ pieces.

Skim the bacon fat and remove any burnt debris.  You should be left with a few tablespoons of clear fat in the pan.  Add the onions and cook just until lightly browned.  Add the garlic, stir for a few seconds then pour everything into the crockpot, fat included.

Add the club soda, sugar, ketchup, molasses, whiskey, mustard, cider vinegar and Worcestershire sauce to the crockpot and stir well to combine with the onion mixture.  Finally, stir in the drained beans and the chopped bacon.

Cover and cook for 12 hours on low overnight.  Stir every 4 hours (or whenever you wake up) and check the consistency as the sauce thickens, if the mixture is too dry add a bit more water.

After 12 hours, set the crock-pot to keep warm.  Let the beans sit for 2 more hours on warm to finish absorbing the liquid.

You can see why this recipe has become a family favorite!

You’ll get rave reviews when you make this dish!  I hope you will give it a try for your next family gathering!

Notes ♪♫ I opt for lower sodium ingredients wherever possible.  Given the amount of salt in the bacon, you will not notice if it is absent in some of the condiments.

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Gluten Free Italian Chicken Pasta

Can you make an Italian Sunday Dinner in under 30 minutes?  When you don’t have the time or the inclination to make an elaborate meal, this recipe comes together in a flash with common pantry ingredients.  I used chicken tenders to keep prep to a minimum.  A simple sauce made with fire roasted tomatoes and a red wine vinaigrette is rich with flavor.  I finished it off with grated cheese and a sprinkle of fresh herbs from my garden.

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4 Servings

Ingredients:

Preparation:

Boil water for the pasta, add 1/2 tsp. of salt and 1/2 tsp. olive oil.  Cook the fettuccine according to package directions.  Whisk together 2-1/2 tbsp. olive oil, the red wine vinegar and the seasonings.

While the pasta is cooking, heat a large nonstick skillet with 1 tbsp. olive oil.  Add the chicken tenders, turning to brown all sides until cooked through, about 8 minutes.

When the chicken is close to being done, push it to the side of the pan and add the tomato paste in center.

Let it toast for 1 minute then add the diced tomatoes and the vinaigrette.  Lower the heat and simmer for 2 minutes.

Before draining the pasta, reserve a ladle of the pasta water and add it to the skillet.  Add the fettuccine to the sauce and toss well.

Cook for another minute then sprinkle with half the cheese and fresh herbs.

Transfer to a serving platter, sprinkle with the remaining cheese, basil and parsley.

Notes ♪♫ Conventional kitchen wisdom tells us to never add oil to your pasta water, and for regular wheat pasta I would agree.  Gluten free pasta, on the other hand is notorious for sticking together, especially our much-loved spaghetti, linguine and fettucine.  I find that adding just a drop of oil to the cooking liquid helps keep the strands separate as they cook.

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Perfect Ribeye Steak

You don’t need to go to a fancy restaurant to enjoy a 5-star steak dinner.  Make it at home, for a fraction of what it would cost to eat out!

When it comes to steak, Ribeye is my cut of choice.  It’s not the most expensive, but it’s a darn good steak.  It has excellent marbling which makes for a tender, juicy piece of meat.

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This tried-and-true reverse sear method for a perfectly cooked Ribeye is easy as can be.  In fact, I’ve done it this way so many times that I can confidently say it’s foolproof.  It all starts with this simple, homemade marinade.  It’s gluten free and there is a new, lower sodium option!  Get the marinade ingredients here.

Ingredients:

A 1 lb. ribeye should be enough for 2-3 servings, depending on your appetite of course!  For a larger family just double or triple the recipe, including the marinade.  If cooking more than one steak, try to choose cuts that are all about the same weight and thickness.

Preparation:

About an hour before, whisk together the marinade in an oven safe baking dish (check out my vintage Corningware®, still in service!).  Cover and marinate the steak at room temperature 30 minutes per side, turning once.

Preheat the oven to 325° and insert an oven safe thermometer into the center.  Since the steak has been sitting at room temperature for an hour, the internal temperature has already risen to 60º.

Place the steak in the oven right in the baking dish, marinade included.  Cook uncovered, just until the internal temperature reaches 125°.  For a 1 lb. room temperature steak, this will take less than 30 minutes.

Immediately remove the steak from the oven and use tongs to transfer it to a preheated nonstick skillet or grill pan with a small pat of butter.  You can also finish it on your outdoor grill, just watch the temperature!

Keeping the thermometer in place, cook the steak for 2 minutes more per side, or until the internal temperature reaches 140º for medium.

Transfer the steak to a warm serving dish, cover with foil and be sure to let it rest a few minutes before slicing.  You don’t want to lose all that juiciness!

I like mine pink in the middle, and this one is done perfectly!

What goes with steak, maybe a simple topping of sautéed mushrooms, peppers and onions?  They are a great flavor compliment to this dish.

Or, add a simple side of steamed broccoli with potato chips and you have a well-rounded meal!

Wondering if you can cook a Ribeye in the air fryer?  Yes, you can.  Check out my Air Fryer Ribeye for the recipe instructions.

Notes: ♪♫ The marinade used in this recipe is one of my most popular posts!  Check out my Gluten Free Steak Marinade including a lower sodium option!

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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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Gluten Free Sole Francaise

Sole Francaise is an old restaurant favorite of mine, but you don’t often see it on the menu anymore.  Of course, if you are gluten free this dish is off limits.  So today with just one simple substitution I’ll show you how to prepare this five-star entrée right at home.  Superfine white rice flour is a pantry staple at My Gluten Free Cucina, and I promise your gluten eating friends and family will not be able to tell the difference.

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Ingredients:

  • 1 lb. sole fillets
  • 3/4 cup white rice flour
  • 2 eggs, beaten
  • Old Bay seasoning, to taste
  • salt, to taste
  • 2 tbsp. olive oil
  • 2 tbsp. butter
  • 1/2 cup white wine
  • 2 tbsp. lemon juice

Preparation:

Use a superfine white rice flour in place of traditional all purpose.  It works just as well in this recipe, so don’t waste your even pricier gluten free all-purpose flour.  Set up 2 breading trays or plates, one with the flour and the other with the beaten egg.  Sprinkle the flour with Old Bay.

Heat a large nonstick skillet with 2 tbsp. butter and 2 tbsp. oil.

Sprinkle the sole fillets with Old Bay, then dredge each piece in flour.  Dip in egg, shaking off the excess.

Cook the fish 3 minutes per side.  Try not to tear the delicate egg batter when you flip them over (use 2 spatulas for better control).  Cook in batches if needed, do not crowd the pan.

Transfer the fillets to a baking sheet and keep warm in the oven (especially if cooking in batches).

Add the wine and lemon juice to the skillet, swirl around and cook until reduced by half.

Drizzle the reduction over the fish and serve with a lemon wedge.  Smashed Potatoes and garlic green beans round out the plate.

Notes ♪♫ When cooking with wine, always choose something that you can drink with the meal.  I had a bottle of Pinot Grigio that was just perfect with this dish.  I never use cooking wine, as it is loaded with sodium and additives.

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Bracciole

Once upon a time, three generations of my Italian family would gather around the table every Sunday afternoon for the traditional Italian Sunday Dinner.  Antipasto, Italian bread, macaroni, meatballs and sausage were Sunday staples at our house, but every so often my mother would make a special treat.  Thin slices of beef were rolled and stuffed with prosciutto, cheese, garlic and breadcrumbs, then tied in a bundle and simmered all morning in a rich tomato sauce.  It’s called Bracciole.  If you grew up in an Italian family like I did, you no doubt had a mother or grandmother who made this popular braised dish.

For me, the recipe brings back long ago memories of that huge pot simmering on the stove and our family, parents and grandparents all having Sunday dinner together.

Cuts of meat suitable for Bracciole include flank steak, top round, bottom round, or veal.  If you are lucky enough to live near an Italian market, you can purchase thin slices of beef cut specifically for making Bracciole.  If not look for a top round or flank steak that you can pound thin.

4-6 Servings, can be doubled or tripled for a large family

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Ingredients:

  • 5-6 thin slices of top round, or about 1 lb. top round, bottom round or flank steak
  • salt and pepper to taste
  • thin slices of prosciutto, you will need one slice per bundle
  • grated cheese (use Romano or Parmesan)
  • 5 minced garlic cloves, divided use
  • gluten free Italian seasoned breadcrumbs
  • 1 tbsp. olive oil
  • 1/4 cup red wine
  • 1/4 cup beef broth
  • 2 tbsp. gluten free tomato paste
  • one large (28 oz.) can or 2 medium (14.5 oz.) of gluten free tomato sauce
  • 1/2 tsp Italian seasoning
  • 1 tsp basil
  • 1 tsp oregano
  • fresh parsley or chives, for garnish (optional)

Preparation:

If you purchased one large cut of meat, you will need to pound it to an even thickness of 1/4″ using the flat side of a meat mallet.  Trim any visible fat and place the meat between 2 sheets of plastic wrap.  Starting in the center, begin pounding it as thin as possible without tearing.  I was able to get mine pre-cut from the market, a real time saver!  Prepare your work area by lining your cutting board or countertop with parchment or plastic wrap.  Lay out the meat slices.

Season the beef with salt and pepper, then layer with a slice of prosciutto.  Sprinkle each with about 1 tbsp. gluten free Italian breadcrumbs, 1 tbsp. grated cheese and 1/2 tsp. of the minced garlic.

Starting at the narrow end, roll up the meat into bundles.

Secure each bundle with cooking twine or toothpicks (twine is more secure but toothpicks are easier to remove).

Heat a Dutch oven or use a deep, heavy skillet with a cover.  Coat the bottom with olive oil and begin browning the meat on all sides.

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

Remove the meat, keeping the pan on low heat.

Add the wine and deglaze the pan, using a spatula to scrape up those delicious, browned bits.

Add the tomato paste, beef broth, remaining garlic and herbs.

Stir it all together and continue cooking over low heat to make a reduction.  Doesn’t that look good?

When most of the liquid has evaporated, add the tomato sauce, along with the meat bundles.

Cover and cook on lowest heat for 3 hours.  Use a simmer mat if you have one (highly recommended!) to keep the sauce from burning at the bottom of the pan.

Serve alongside your favorite gluten free pasta, with extra sauce and grated cheese.  Garnish with fresh parsley or chives.  Don’t forget to remove the twine and toothpicks!

Notes ♪♫ Is Bracciole gluten free?  Except for the breadcrumbs, yes.  I used Aleia’s gluten free breadcrumbs and of course I checked the labels on my tomatoes, cold cuts, grated cheese, etc.  Other than that, I followed my mother’s recipe exactly.  Proof once again that many of your old family favorites can still be enjoyed by changing just an ingredient or two!

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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.

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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