Tag: gluten free

Pumpkin Soup with Carrots and Parsnips

Tis the season for all things pumpkin!  This pumpkin soup is so aromatic and naturally sweetened with the addition of carrots and parsnips.  A wonderful fall soup, it is ready in under an hour so you can easily fit it into your schedule.  A great make ahead recipe for your Thanksgiving table!  I made a small batch, but you can easily double or triple the recipe.

4 Servings

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Ingredients:

  • 1/4 medium sweet onion, diced (1 cup)
  • 1 tbsp. olive oil
  • 1 clove minced garlic, (1 tsp.)
  • 1 small parsnip, peeled and diced (1/2 cup)
  • 4 small carrots, peeled and diced (1 cup)
  • 2-1/2 cups gluten free chicken broth
  • 3/4 cup pumpkin puree
  • 1/8 tsp. nutmeg
  • 1/4 tsp. ginger
  • 1/4 tsp. turmeric
  • 1/2 tsp. brown sugar
  • 1/2 tsp. sea salt
  • toasted pumpkin seeds for garnish (optional)
  • gluten free bacon for garnish (optional)

Preparation:

Prep the vegetables before you begin.  Dice the onions, carrots and parsnips and mince the garlic.

Heat olive oil in a saucepan or stock pot.  Add the onions and cook for 3 minutes until translucent.

Add the carrots and parsnips and continue cooking for 15 minutes, stirring frequently.

When the onions are beginning to caramelize, you will see a bit of browning in the bottom of the pot, like this.

Add the broth, pumpkin puree, garlic and all of the seasonings.  Cover and simmer on low 45 minutes.

While the soup is simmering, toast pumpkin seeds and cook bacon for serving.

When the soup is done, the veggies should be very soft.  Use a stick blender to puree to desired consistency.  You can make it as smooth or as chunky as you like.

Serve with a sprinkle of pumpkin seeds and bacon (I used turkey bacon).

Notes ♪♫ For convenience I used canned pumpkin in this recipe.  I’m sure that making your own would be divine!  Always check product labels for gluten containing ingredients.

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Gluten Free Beef Stir Fry

I love stir fry meals for busy weeknights!  When you get home from a long day at work, you don’t want to spend a lot of time making dinner.  This is one of my favorite Asian inspired recipes that is on the table in 30 minutes.  I used frozen veggies to make the prep even faster!  Use petite sirloin when possible and slice it yourself.  It will be far more tender and flavorful than the cuts usually sold as stir fry beef.

3-4 Servings

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Ingredients:

  • 3/4 lb. petite sirloin cut into thin strips
  • 4 oz. gluten free Pad Thai rice noodles
  • 1 lb. bag frozen Asian stir fry vegetables
  • 1 clove garlic, minced
  • 1/2 onion, diced
  • 1 baby Bok choy, chopped
  • 1/4 cup Mirin (rice wine)
  • 2 tbsp.  gluten free soy sauce
  • 1/2 cup gluten free chicken broth
  • 1/4 tsp. garlic powder
  • 1/4 tsp. ginger powder
  • 1 tbsp. cornstarch
  • olive oil
  • toasted sesame oil
  • additional gluten free soy sauce, to taste
  • ground pepper, to taste
  • scallions, for finishing (optional)
  • toasted sesame seeds (optional)

Preparation:

Toast sesame seeds in a small saucepan and set aside.

Whisk together the Mirin, soy sauce, chicken broth, garlic powder, ginger powder and cornstarch.  Set aside.  Boil water for the noodles and salt well.

Chop the Bok choy, separating the bulb from the leaves.

Heat a large nonstick skillet and add a little olive oil with 1 tsp. sesame oil.  Quickly brown the beef on the outside (don’t cook through), transfer to a bowl and sprinkle with gluten free soy sauce.

Wipe the skillet clean, and begin cooking the onion in olive oil, with a tsp. of sesame oil.  Add the bulb (bottom section) of the Bok choy, reserving the leaves.

Next add the frozen veggies, garlic and Bok choy leaves.  Season with ground pepper and a few more shakes of soy sauce.  Cover and cook 3 minutes.

Cook the noodles for 3 minutes and drain.  To finish, add the beef back to the skillet, and toss for 30 seconds to finish cooking.

Add the noodles and pour the sauce over everything, then use 2 spatulas to turn and coat evenly with the mixture.  Toss continuously for about 1 minute or until the sauce thickens.

Transfer to a serving dish and garnish with scallions and/or sesame seeds.

This dinner is a real family favorite.  People are always surprised at how easy it comes together and the frozen veggies are a real time saver.

Notes ♪♫ Always check that your soy sauce, chicken broth, seasonings and noodles are gluten free.  Avoid frozen veggies with added seasoning, sauce or glaze.

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Easy Gluten Free Italian Sausage Patties No Salt

Why make your own sausage? 

Today we have so many brands of gluten free sausage that are widely available.  So why am I going through the trouble of making it from scratch?

The short answer, a couple of years ago when my blood pressure started going up, up, up I decided to embrace lower sodium cooking.  As a woman of a certain age, I can tell you when that check engine light goes on, you had best take it seriously!

I decided to make this homemade Italian Sausage with no added salt, so that I could use it freely without worry about adding yet more salt to a recipe.

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I have also replaced my favorite convenience items like chicken broth, canned tomatoes and beans with the unsalted or lower sodium version.  Some of my purchased spice blends had an amazing amount of salt, so sadly they too had to go.  I now mix my own blends, and they are better, fresher and less expensive.

Ok, back to the sausage.  I love using Italian sausage in my recipes.  I add a little to my Meatloaf, Meatballs, Pizza, even my Shepherd’s Pie!  These sausage patties are perfect for adding a little extra flavor to ground beef recipes!

Maybe you’re not worried about sodium.  Why then make your own sausage?  Because you control the ingredients.  Want less fat?  Instead of all pork use a combination of pork and turkey or use all turkey or chicken.  Don’t like fennel?  Leave it out.  Like it spicy?  Add more hot pepper flakes.  You get the idea.

Note- I am not grinding my own meat nor am I using casings.  Remember, I called this an easy recipe?

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Ingredients:

  • 1 lb. ground pork
  • 1 lb. ground turkey (optional, you can use 2 lbs. pork)
  • 2 tbsp. red wine vinegar
  • 1-1/2 tsp. peppercorns, ground
  • 2 tsp. parsley
  • 2 tsp. garlic granules
  • 2 tsp. onion granules
  • 2 tsp. basil
  • 1 tsp paprika
  • 1/4 tsp. red pepper flakes, ground
  • 1/2 tsp. ground fennel seed
  • 1/4 tsp. oregano
  • 1/4 tsp. thyme
  • 1 tsp. brown sugar

Preparation:

Measure the spices before you begin.  I used a coffee grinder to break up my peppercorns, fennel seed and red pepper flakes.

Add the pork and turkey to a large bowl.

Use 2 forks to break apart the meat and mix it together.  This will take some time and patience, as you want it well mixed but not compressed.

Add the vinegar one tbsp. at a time, mixing well after each addition.  Whisk the spices together and sprinkle over the meat, using the forks to incorporate the spices throughout the mixture.  If you’re not watching salt go ahead and add some here.

I used a scale to measure out 4 oz. patties.  I pressed them between wax paper squares.  This recipe yields 8 patties.

The patties need to rest for 12 hours in the refrigerator prior to cooking, this allows the flavors to meld, and the vinegar tenderizes the meat.

After 12 hours in the fridge the sausage patties are ready to be cooked or frozen.  They are great for breakfast or in a sandwich.

Use them in meat sauce, casseroles and stuffing.

Notes ♪♫ In most of my recipes I will recommend that you add salt or seasoning to taste.  Whether you need to limit salt for medical reasons or just a personal preference, when you cook from scratch you are always in control.

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Sweet Potato Flatbread

This delicious flatbread recipe features sweet potato and cassava flour.  A must have in your gluten free pantry, cassava flour is made from the root of the yuca plant.  The entire root is grated, dried, and ground into a mild tasting flour that is both gluten free and Paleo friendly.

This gluten free, grain free flat bread was a nice change from my usual potato side, really different from anything I have ever made.  To achieve the same results, I recommend weighing your ingredients.

6 Servings

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Ingredients:

  • 1 large, sweet potato, about 12 oz.
  • 1/2 cup cassava flour, about 2.2 oz. plus more for dusting
  • 1/4 tsp. salt
  • 1/2 tsp. gluten free Italian seasoning
  • 2 tbsp. olive oil
  • 3/4 cup grated cheese such as parmesan, gruyere etc.

Preparation:

Peel the sweet potato and cut into chunks.  I used 1 sweet potato for this recipe.  After peeling, it weighed 10 oz.

Steam the potato until very soft, 25-30 minutes.  Remove the potato and add to the bowl of a stand mixer.

Beat with the paddle attachment until smooth.  Whisk together ½ cup of cassava flour with salt and Italian seasoning.  Add to the bowl and mix until a soft dough forms.  The dough will be heavy and clinging to the paddle, like this.

Transfer the dough to a sheet of parchment paper.  I used a pie dough roller and floured fingers to gently roll and press the dough into a 1/4″ thick round.  Use a spatula to neaten the edges.

Slide the parchment onto a pizza stone.  Brush with olive oil, sprinkle with more seasoning and the grated cheese.  I used Parmesan and it browned up nicely, but Romano, Gruyere or even cheddar would be fine.  Use your favorite, or whatever you have on hand.  Bake at 375◦ for 25 minutes, then broil on high for 5 minutes.  The cheese should be melted and starting to brown, the edges crispy.  Watch that it doesn’t burn!

Use a large spatula to slide the flatbread off the parchment onto a cutting board.  Slice into wedges and serve.  You should hear a nice crunch when you cut into it.  Once the flatbread begins to cool it will soften up, so it is best eaten immediately.  Leftovers can be reheated on a pizza stone.

The verdict, everyone loved it!  Potato lovers, change up your menu with this easy, gluten free side.  Everyone will want a slice, so be ready to share!

Notes ♪♫ Cassava flour is quickly gaining popularity in gluten free baking.  If you can’t find it at your supermarket it is widely available online from sites like Amazon.

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Gluten Free Crock-Pot Turkey Drumsticks

Turkey Drumsticks can be dry and tough when roasted, but they come out moist and falling off the bone tender when cooked in the Crock-Pot.  This time of year, it is easy to find turkey drumsticks at the market for a very good price.  Crock-Pot recipes like this one are so easy and can really free up my schedule.  I started this dish around 11:00am and it was ready in time for dinner at 6:30.

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Ingredients:

  • turkey drumsticks (plan on one per person)
  • 1 medium sweet onion
  • 5 celery stalks
  • 2 carrots
  • 1/4 cup sweet white rice flour
  • salt and pepper to taste
  • olive oil
  • 1/2 cup white wine
  • 1/2 cup gluten free chicken broth
  • 1/2 tsp. sage
  • 1/2 tsp. thyme
  • 1/2 tsp. garlic powder
  • 1/4 tsp. turmeric
  • cooking spray
  • fresh rosemary for garnish

Preparation:

Chop the onions, celery and carrots into large chunks.  Mist the crock-pot with cooking spray and add the veggies in an even layer.

Rinse the turkey legs and pat dry.  Add the flour to a food safe plastic bag, they place the turkey legs in the bag.  Twist to close and shake to coat the legs evenly with flour.

Use a stainless-steel skillet (not non-stick) to brown the legs in olive oil, about 5 minutes per side.  Don’t crowd the pan, brown the meat in batches if necessary.  Season with salt and pepper to taste.

Place the drumsticks in the crock-pot on top of the vegetables.

Next deglaze the pan.  Remove the skillet from the heat and slowly pour in the wine.  Return to the heat and use a spatula to scrape up all the little brown bits, then let it simmer for a minute.  Strain the solids and reserve the wine.

Whisk together the reserved wine, chicken broth, sage, thyme, garlic powder and turmeric.  Drizzle over the turkey legs.  The vegetables and meat will release their own liquid as they cook, so don’t add more.

Now set your crock-pot to low and cook for 7 – 8 hours.

That’s all there is to it!  Arrange the drumsticks on a serving platter and drizzle a bit of the pan juices over the meat.  For a nice presentation you can garnish with fresh rosemary sprigs or other herbs.

Notes ♪♫ Don’t discard those veggies and juices in the bottom of the crockpot.  They will make an incredible soup stock or base for sauces and gravies.  I like to puree it then store in the refrigerator or freezer, ready for my next creation!

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Gluten Free Lasagna Remake

This Lasagna is generously sized to feed a family.  Look at those crispy edges!  My remake of the traditional meat Lasagna everyone loves is completely gluten free and has thin slices of eggplant layered in that will almost disappear (don’t tell the kids!).  Baked in a 9 x 13″ pan, it is very filling so a little goes a long way.  Serve as a main course with a simple salad, or in smaller portions alongside another dish.  You will have anywhere from 6 to 12 servings.

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Ingredients:

  • 12 oz. lean ground beef
  • 4 oz. Italian sausage (pork, turkey or chicken)
  • 1 tbsp. olive oil
  • 1/2 sweet onion, diced
  • 3 garlic cloves, minced
  • 2 tbsp. tomato paste
  • tomato sauce – 1 can 29 oz. + 1 can 15 oz.
  • 1 tbsp. brown sugar
  • fresh ground pepper
  • 1/2 tsp. oregano
  • 1 tsp. basil
  • 1 eggplant sliced on a mandolin
  • 16 gluten free lasagna noodles
  • 16 oz. tub ricotta cheese
  • grated Parmesan cheese
  • cooking spray
  • fresh basil and parsley for garnish

Preparation:

Cut the bottom off the eggplant and stand it up on a cutting board.  Run a knife down the sides to peel, then slice the eggplant very thin using a mandoline or sharp knife.

Lay the slices between sheets of paper towel and press down lightly.  Let them sit for 20 minutes then salt to taste.

Make the meat sauce.  Sauté the onions and garlic in 1 tbsp. olive oil.  When the onions are translucent, add the meat and begin breaking it up with a meat spatula.

When the meat is completely browned, make a space in the center of the pan and add the tomato paste.

Toast for a few minutes then stir into the meat.

Add the 29 oz. can of tomatoes with the basil and oregano.  Season with ground pepper.  Cover and simmer for 30 minutes.

This simmer mat is perfect for cooking sauce over low heat, so it doesn’t burn.

In a separate saucepan add the 15 oz. can of tomato sauce and season with more basil and oregano.  Simmer 20 minutes and set aside to cool.

Transfer 1/2 of the plain sauce to a bowl and whisk with the ricotta.

To assemble the lasagna, coat a 9 x 13″ baking dish with cooking spray.  Begin with a layer of meat sauce.

Top with 4 of the lasagna noodles.

Spread with 1/3 of the ricotta mixture, then top with a layer of eggplant slices.

Repeat 2 more times, layering meat sauce, noodles, ricotta mixture, eggplant.  Finish with remaining 4 noodles, the rest of the plain sauce and Parmesan cheese.  Make sure all of the lasagna noodles are covered to the corners.

Coat a sheet of foil with cooking spray (so it doesn’t stick) and cover the pan tightly.  Bake for 40 minutes at 350º, then use tongs to carefully remove the foil and bake for 20 minutes uncovered.  Remove from the oven, cover and rest 10-15 minutes before serving.

Garnish with fresh basil and parsley and bring to the table.

Notes ♪♫ I used Barilla gluten free oven-ready lasagna in this recipe, and no one even knew it was gluten free!  A tip, when making gluten free Lasagna do not pre-cook the noodles.  No matter what the box instructions say.  Pre-boiled noodles will absorb less liquid as they cook, and you may end up with a watery mess.

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Breaded Pork Medallions with Beans and Potatoes

I’m always looking for recipes to incorporate more beans into our meal plan.  Beans are nutritious, economical and rich in fiber, which is sorely lacking in the gluten free diet.  This bean and potato side was the perfect accompaniment to my easy breaded pork medallions!  I used cannellini beans in this recipe, but you can use any variety you prefer!

4 Servings

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Ingredients:

Preparation:

Soak the pork in 1/3 cup milk for at least 30 minutes.

Cook the bacon in a deep skillet, then remove and drain on paper towels, reserving the fat.  Add the diced onions to the skillet with 1 tbsp. olive oil and cook them on very low heat to caramelize, about 25 minutes.

Add the potatoes with an additional tbsp. of olive oil.  Sprinkle with Italian seasoning.  Toss to coat, add 1/3 cup chicken broth and cook 20 minutes longer.

Drain and rinse the beans and add to the skillet with an additional 1/3 cup of chicken broth.  Cook for another 15 minutes.

Dredge the pork medallions in the breadcrumbs, and cook in a large, nonstick skillet coated with olive oil, 5 minutes per side.

Serve over the potatoes and beans.

I added a side of roasted green beans.

Dinner was delicious and there were plenty of leftovers!

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Sheet Pan Roasted Vegetables

Today I’m making Sheet Pan Roasted Vegetables, a healthy and colorful side dish that is easy to prepare and naturally gluten free.  I love the fingerling potatoes with their vivid red and purple hues that contrast beautifully against the carrots, parsnips and Brussels sprouts.  Did you know that many veggies can be prepared this way (think bell peppers, asparagus, turnips, etc.)?  Use what you have on hand!  Roasting really adds another flavor dimension and there are certain vegetables like Brussels sprouts that I will only eat this way.  I always add a little bacon and a sprinkle of seeds for texture.  What a great way to eat your vegetables!

4 servings

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Ingredients:

  • 12 fingerling potatoes, quartered lengthwise
  • 1/2 red onion, diced
  • 1 parsnip, peeled and sliced on the diagonal
  • 1 carrot, peeled and sliced on the diagonal
  • 12 Brussels sprouts, halved
  • 1 tbsp. sunflower seeds
  • 1 slice of bacon, chopped
  • 2 tbsp. olive oil
  • cooking spray
  • seasoned salt

Preparation:

Wash and prep the veggies.  I like to quarter the fingerling potatoes lengthwise and cut the carrot and parsnip on the diagonal.  Place the veggies in a large bowl and toss with olive oil.

Line a half sheet pan with foil and coat with cooking spray.   Spread the veggies in an even layer.  Aren’t they gorgeous?

Sprinkle with seasoned salt, sunflower seeds and chopped bacon.

Now roast at 375º for 45 minutes, tossing the veggies halfway through.

It’s that easy!  You can transfer to a serving dish or bring it to the table just like this for easy cleanup.  Grab a spatula and dig in!

Notes ♪♫ I used Lawry’s Seasoned Salt in this recipe.  It complements so many of my potato and veggie dishes.  They also have a lower sodium version which is great for those who are limiting salt.

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Gluten Free Spaghetti with Squid Rings

Gluten Free Spaghetti with Squid Rings

Squid can often be found in seafood pasta recipes, but today it is the star of the meal.  This simple pasta dish is the embodiment of comfort food.  It is out of this world good!

Did you know that there’s a trick to cooking squid?  It can be tough and rubbery if not prepared correctly, but if you soak it in milk and don’t overcook, it will be delicious and tender.  Soak squid in milk for 30 minutes before cooking.

4 servings

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Ingredients:

  • 6 oz. gluten free spaghetti
  • 8 oz. squid tubes, cut into rings (tentacles optional)
  • 1/3 cup milk
  • Italian seasoning, to taste
  • 1/4 cup olive oil
  • 5 garlic cloves
  • 1/4 tsp. red pepper flakes
  • 2 tbsp. olive oil
  • 1 tbsp. tomato paste
  • 14.5 oz. can diced tomatoes
  • ¼ tsp. brown sugar
  • 1/2 cup white wine
  • ½ bag baby spinach (about 2 handfuls)
  • 3 tbsp. chopped fresh Italian parsley

Preparation:

Cut the squid tubes into rings, rinse and place in a bowl with 1/3 cup milk.  Sprinkle with Italian seasoning and soak for 30 minutes.

Next make the garlic oil.  Chop the garlic and heat slowly over lowest heat in 1/4 cup olive oil, sprinkled with red pepper flakes.  I used a simmer mat to keep the heat low.  When the garlic is just starting to soften (about 20 minutes) remove it from heat and set aside.

Bring a large pan of salted water to a boil and cook the spaghetti according to package directions. Now heat a braising pan or wide skillet on medium low with 2 tbsp. olive oil.  Add the tomato paste to the center of the skillet and let it cook 2 minutes.

Add the diced tomatoes with their juice, followed by the wine, brown sugar and 1 tsp. of Italian seasoning.  Bring to a simmer and stir frequently, until the liquid has reduced by half, about 5 minutes.

Use tongs to pick up the squid and add it to the sauce, discarding the excess milk.

Cover and cook 7 minutes.

Uncover, add the baby spinach and stir it in just until wilted.

Drain the spaghetti and place on a serving platter.  Top with the squid and tomato mixture.  Finish with the garlic oil (you can remove the garlic first or leave it in), and garnish with chopped parsley.

Friends, this was the best seafood pasta dish, not to mention easy and economical!  Enjoy this restaurant quality meal in your own kitchen today!

Notes: ♪♫ Here in my home state of RI, squid is usually available year-round.  In fact, Calamari is the official state appetizer of Rhode Island.  If you can’t find fresh squid, look for it in the frozen section.  You can use squid tubes, tentacles or a combination in this recipe.  I’ll admit, I am a little squeamish about those tentacles!

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Gluten Free Breaded Pork Chops

Pork chops are one of my go to meals during the week.  In this easy, schnitzel style recipe I slice the chops through the middle and pound them thin, for a very quick cook time plus more surface area for the crispy breading.  Only 1 tbsp. of olive oil needed, no deep frying!  It’s one of my tried-and-true recipes that I have modified just by using gluten free breadcrumbs.  Simple ingredients are kid friendly, and adults will love it too!

Dinner for 2

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Ingredients:

  • 2-3 boneless pork chops 3/4″ thick
  • 1/2 cup seasoned gluten free breadcrumbs
  • 1/2 cup buttermilk (or use 1/2 cup milk + 1 tsp. lemon juice)
  • 1/2 tsp. gluten free Worcestershire sauce
  • 1/4 tsp. garlic powder
  • 1 tbsp. olive oil

Preparation:

Combine the buttermilk, Worcestershire and garlic powder in a measuring cup.  Lay the pork chops on a cutting board and carefully slice each chop through the middle.

Place each slice between 2 sheets of plastic wrap and pound to an even 1/4″ thickness.

Lay the pork chops in a zip top bag with the buttermilk mixture.  Be sure to seal the bag completely and lay it on a plate in case there are any spills.  Let the chops marinate for 1 hour in the refrigerator.

Heat a large non-stick skillet over medium low heat with 1 tbsp. olive oil.  Remove the chops from the marinade and dredge in the breadcrumbs.

Place the chops in a single layer and cook 2 minutes per side, turning once.

That’s it!  The chops are thin, so 2 minutes per side is all it takes!

Moist and juicy, on the table in minutes!

The whole family will love this dinner, even picky eaters!  Go ahead and double or triple the recipe, it’s a fast and easy to cook up several batches.  So, the next time you’re wondering what to make for dinner, give this a try!

Notes ♪♫ Aleia’s Gluten Free Italian Breadcrumbs are the best tasting gluten free breadcrumb!  After trying so many, I can honestly say that they are the closest in taste to real Italian breadcrumbs.  You will not believe they are gluten free!

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