Tag: gluten free

Apple Walnut Butternut Squash

Butternut squash and apple pair beautifully in this easy autumn side dish.  Pretty enough for your holiday table, it is delicious and dare I say healthy?

 3-4 servings

Ingredients:

  • 1/2 butternut squash, peeled and cubed
  • 1 apple, peeled and diced
  • 2 tbsp. chopped walnuts
  • 1 tbsp. brown sugar
  • 2 tbsp. butter, divided
  • cinnamon

 

Preparation:

Toast the walnuts in a dry skillet.  Be careful not to burn the nuts, 2-3 minutes should do it.  Remove from the skillet and set aside.

Peel and dice the apple.  Add 1 tbsp. butter to the skillet and sauté the apples for 2-3 minutes.  Remove from heat.

Steam the butternut squash until tender, then puree with a stick blender.  Stir in the remaining tbsp. of butter and brown sugar.

Place the squash in a serving bowl.  Top with the diced apples and the toasted walnuts.  Sprinkle with cinnamon and serve!

Notes: ♪♫ Speed up prep time by purchasing peeled and cubed butternut squash, it’s usually available this time of year.

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Gluten Free Roast Turkey Gravy

Will you be calm and composed on the day of your big holiday dinner?  Make ahead recipes are a great way to reduce stress and help you stay organized as you get that amazing meal on the table.  Start with a Gluten Free Roast Turkey Gravy that you can make ahead and freeze.  Forget skimming the pan drippings and fussing over a roux.  This is much easier and there will be no last-minute gravy fiasco.  You’re welcome.

The Lazy Gastronome

 

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Yield: 3 Cups of Gravy

Ingredients:

  • 2 turkey drumsticks, large thigh or wings
  • 3 tbsp. olive oil
  • 1 onion
  • 2 celery stalks
  • 1 carrot
  • 6 garlic cloves
  • 4 thyme sprigs
  • salt and pepper
  • 3 tbsp. corn starch
  • 32 oz. carton gluten free turkey stock or broth

Preparation:

Preheat the oven to 400º.  Heat the olive oil in an oven proof skillet.  Add the turkey, vegetables and thyme sprigs, season with salt and pepper.  Cook over medium heat for 15 minutes, turning the turkey once.

Transfer to the oven and roast for 45 minutes.

Remove the turkey from the pan and reserve for another meal.  Sprinkle the vegetables with corn starch and whisk for 30 seconds.  Continue whisking as you drizzle in the turkey stock.  Be sure to get all of the browned bits up from the bottom of the pan, they are full of flavor!

Simmer uncovered for 25 minutes.  Taste and add more salt if needed.

Look how the color has developed, from pale to beautiful golden brown!

Strain through a fine mesh sieve or cheesecloth and discard the vegetables.  You should have about 3 cups.

After years of fumbling around with pan drippings I now prefer this make ahead recipe.  It is quite possibly the best turkey gravy I have ever made.  Mine is tucked away in the freezer now, and I will defrost it the night before Thanksgiving.  Just reheat to a low simmer before serving.

Notes ♪♫ This recipe was easily converted to gluten free by substituting corn starch for flour.  For the turkey stock, I like Kitchen Basics or Pacific Foods.

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Shepherd’s Pie with Rutabaga

Rutabaga is a gluten free and nutritious root vegetable that can be substituted for potato in many recipes.  For my Shepherd’s Pie, I use mashed rutabaga as a topping instead of the traditional mashed potato.  This meal has been a family favorite for years and it was easy to modify the recipe to a gluten free version.  If you are gluten free, you probably eat a lot of potatoes, so this is a nice change from the usual.  Give it a try, delicious, gluten free Shepherd’s Pie with Rutabaga.

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4 Servings 

 

FOR THE FILLINg:

  • 8 oz. lean ground beef
  • 4 oz. gluten free Italian sausage 
  • olive oil 
  • 3 cloves minced garlic 
  • 1/2 medium sweet onion, diced 
  • 2 cups gluten free frozen mixed vegetables (peas, carrots and corn) 
  • 1/2 tsp. thyme 
  • Salt and pepper to taste 
  • 3 tbsp. tomato paste 
  • 1 tbsp. gluten free Worcestershire sauce 
  • 1 cup gluten free broth (beef, chicken or vegetable) 
  • rice flour, for dusting

For the Topping: 

  • 1/2 large rutabaga or yellow turnip 
  • Salt, to taste 
  • 1 cup grated cheese (I used gruyere) 
  • 1/4 cup grated parmesan cheese 
  • 3 tbsp. butter 
  • 1% milk (or use half and half) 
  • paprika 
  • Italian parsley for garnish 

Preparation: 

Peeling the rutabaga is the hardest part of the recipe, so we begin by giving those arm muscles a workout!  Use a good sturdy knife and cut ¼” off the bottom, so you have a flat stable surface.  Then set it on a cutting board and run your knife down the sides to peel.

 

Cut the rutabaga in half, and slice one half into large cubes.  Reserve the other half for another meal (it makes great oven fries).   

Heat water in a saucepan with a steamer basket.  Steam the rutabaga cubes until soft and easily pierced with a fork.  Add salt to taste, remove from heat and set aside.  This step usually takes 30-45 minutes, so I will often steam the rutabaga a day ahead and reheat it in the microwave when I’m ready to finish the dish. 

 

I’m preparing this dish in a cast iron Braising pan.  I’ll cook and serve dinner all in the same dish for easy cleanup!  You can also use an oven safe skillet, a Dutch oven, or if you don’t have an oven safe option simply transfer everything to a baking dish to finish in the oven.  To get started on the filling, heat a little olive oil in the pan over medium low and add the ground beef and sausage, breaking the meat up with a spatula to brown.  Add the onion and garlic.

You can throw the frozen vegetables right into the pan, they will defrost quickly.  Cook 4 minutes.  Clear a spot in the center of the pan and add the tomato paste.  Let it cook for a minute before stirring into the meat and veggies.  Season with salt and pepper.

Next add the thyme and Worcestershire sauce, then add the broth and reduce heat to low.   Simmer uncovered until most of the liquid has evaporated, about 30 minutes.  You can dust a little rice flour over the mixture to help things along.   

To make the topping I used a stand mixer with the paddle attachment.  You can also use a food processor or potato masher.  Combine the cooked rutabaga (reheat it if you made it the day before) with 1 cup grated Gruyere cheese, 3 tbsp. butter and a big pinch of salt.

The recipe is very forgiving so substitute any cheese that you prefer, even cream cheese will work.

Mix on low speed as you drizzle in a little 1% milk (or use half and half for a richer taste), until the mixture resembles mashed potatoes.

Preheat the oven to 400°.  Spoon the rutabaga mash evenly over the top, using a spatula or the back of a spoon to smooth it out.  If you are transferring to a baking dish, be sure to coat it with cooking spray.

Sprinkle with Parmesan cheese and paprika and bake for 25 minutes, then finish under the broiler for 4 minutes more to brown the top.  Keep an eye on it, after all that work you don’t want it to burn! 

When you remove it from the oven the sides will be bubbling, so let it rest for a few minutes before serving.  I like to garnish it with Italian parsley before bringing it to the table.  Mmmm, it is so delicious, and you will be surprised at how filling it is!  I hope you will try the recipe, it’s an interesting twist on this traditional comfort food dish. 

 

Notes ♪♫ As always, check ingredient labels and make sure all prepared foods such as the broth do not contain hidden gluten.  I used Lea and Perrin’s Worcestershire sauce in this recipe but watch labeling as it is gluten free in the US but may not be in Canada.  Goya frozen mixed veggies are labeled gluten free.  For the cheese, I always buy a block and grate my own.  If you use shredded cheese, be sure to check the ingredients, some additives may contain gluten. 

 

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Shrimp Corn Chowder

Corn Chowder is one of those recipes that you must make when sweet corn is in season.  We are fortunate to live near several local farms and fresh corn is just a five minute drive up the road.  You can make this chowder with shrimp, crab, chicken or even meatless.  It’s ready to enjoy in about 90 minutes.

Now I know you are asking, can’t I make this with frozen corn?  You can, but you will be missing a key flavor component in the recipe.  The base of this chowder is made from the corn cobs.  After the kernels are stripped, the cobs are simmered to make a stock.  You can substitute chicken broth and use frozen corn, but seriously, try it this way.  It is very, very good!

6 Servings

Ingredients:

  • 6 ears of corn
  • 6 cups of water
  • 1 tsp. salt
  • 1 large sweet onion, diced
  • 3 Maine white potatoes peeled and diced (use young, thin skinned or waxy potatoes)
  • 12 oz. raw shrimp in the shell
  • 4 oz. gluten free bacon, cut into 1/2″ pieces
  • 1 tbsp. olive oil
  • 2 tbsp. butter, divided
  • 2 tbsp. sweet rice flour
  • 1 cup gluten free low sodium chicken broth
  • 1/2 cup half and half
  • 1 tsp. sugar
  • 1 tsp. thyme
  • paprika
  • Old Bay® seasoning
  • smoked sea salt (optional but very good)

Preparation:

Strip the corn kernels from the cob and refrigerate (you should have about 4 cups).  An easy way to do this is to stand the corn straight up on a cutting board and run a sharp knife down the sides.

Peel and devein the shrimp, reserving the shells.

Place the cobs in a stock pot with the reserved shells, 6 cups of water and 1 tsp. salt.  Bring it to a boil, reduce heat and simmer for 30 minutes.  Discard the corn cobs and strain the corn stock through a fine mesh sieve, or use cheese cloth.  You should have about 4 cups.  Add 1 cup chicken broth, or enough to total 5 cups of liquid.

Heat a Dutch oven over medium low and cook the shrimp in 1 tbsp. olive oil and 1 tbsp. butter for 2-3 minutes, just until you get a little pink color on both sides.  Remove from the pot, sprinkle with Old Bay and set aside to cool.  Refrigerate the shrimp until serving time.

Discard any liquid remaining in the Dutch oven and wipe clean.  Add the bacon and cook until crisp, stirring frequently.  Remove the bacon and drain on paper towels, reserving the fat.

Add the onions to the pot with the reserved bacon fat along with 1 tbsp. of butter.  Cook for 15  minutes, stirring frequently.  The onions should be nicely browned and caramelized.

Quickly sprinkle the rice flour over the onions and whisk constantly as you stream in the stock.  Add the potatoes, corn kernels, 1 tsp. sugar, 1/2 tsp. dried thyme leaves, and more Old Bay.  Simmer on low until the potatoes are cooked through, about 15 minutes.  Remove from heat.

When ready to serve, gently warm the chowder over low heat.  Chop the shrimp, leaving a few whole for a nice presentation.  Add back the reserved shrimp, with 1/2 cup of half and half.  Cover and heat through, 5 minutes more.

Serve in shallow bowls and garnish with crumbled bacon and fresh thyme.  For a special treat I added a skewer of grilled scallops.

This hearty chowder will provide a filling meal for lunch or light dinner.  Like most soups, it is even better (and thicker) the next day.

Notes: ♪♫  For a perfect accompaniment to this hearty chowder, check out my homemade gluten free oyster crackers!

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New Orleans Shrimp Boil on the Grill

Bites of shrimp, sausage, potato, corn and veggies are assembled into foil packets and grilled to perfection in this easy summer meal!  It is no wonder that a few years ago this recipe was going viral.

You can’t go wrong on a gluten free diet when you prepare meals using healthy fresh ingredients, so before summer comes to an end, let’s revisit this popular dinner on the grill with a spicy New Orleans twist!

If you have never tried Old Bay® seasoning this recipe is a good excuse to go and buy some, you will find yourself using it in on everything.  Plan on about 45 minutes to prep and cook this meal.

4 packets

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Ingredients:

Preparation:

Defrost the shrimp under cold water (if using frozen), peel and devein leaving the tails on.  Cut the sausage into 1/4″ slices.  Halve the potatoes and microwave them in a little water for 4 minutes to give them a head start.

Lay out 4 sheets of foil, 15″ long.  Divide the ingredients evenly on the 4 sheets.  Be sure to place the shrimp on top so they don’t burn.  Drizzle with olive oil (1-2 tbsp. per packet) and sprinkle with Old Bay.

To make the packets, bring the long sides of the foil together and fold over twice to seal.  Fold over the ends.  You can prepare in advance up to this point and refrigerate.

When you are ready, heat the grill on medium low, cover and cook for 15 minutes.

Use tongs or a large spatula to lift the packets onto plates and open carefully so the steam doesn’t burn your fingers!

This is a must try dish for summer!  Having a cookout?  Foil packets mean no pans to wash and easy cleanup!

Notes ♪ ♫  Always check ingredients on prepared foods such as the Andouille sausage in this recipe for hidden gluten.

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Crock-Pot Rotisserie Chicken

Deliciously seasoned, falling off the bone tender chicken, just like the Rotisserie Chicken you buy at the market made right in your own kitchen!  This unbelievably simple recipe will give you the same moist flavorful chicken that everyone loves.  I used a 6 quart Crock-Pot to make this meal.  I had a family pack of 8 chicken leg quarters and not only was it very economical but I also ended up with 2 cups of chicken stock that I have frozen for making soup next month.  There are only 4 basic steps to the recipe.  Make the rub, prep the vegetables, cook in the crock-pot for 8 hours, then finish in the oven.  It doesn’t get any easier than this and you can plan it around your work day.  Wouldn’t you like to come home to this?

Ingredients:

  • 6 tsp. sea salt
  • 2 tsp. paprika
  • 2 tsp. onion powder
  • 2 tsp. garlic powder
  • 1 tsp. thyme
  • 1 tsp. Italian seasoning
  • 1 tsp. ground pepper
  • 1/2 tsp. ground fennel
  • 1/2 tsp. ground coriander
  • 1/2 tsp. dehydrated bell pepper
  • 8 chicken leg quarters
  • 1 large sweet onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • cooking spray

Preparation:

Rinse the chicken, trim any excess skin and pat dry.  Whisk together the first 10 ingredients to make the rub and liberally coat both sides of the chicken.  Leave a little aside for finishing.

Mist the crock-pot with cooking spray.  Chop the onion, carrot and celery and place it in the bottom.  Do not add liquid, the vegetables should hold the chicken up above any liquid that forms during cooking.


Arrange the seasoned chicken on top of the vegetables.  I was able to fit all 8 leg quarters in my 6 quart crock-pot.

Cover and cook on high for 2 hours, then reduce heat to low for 6 more hours.  It can go a little longer if you are running late.  About half way through, rotate the chicken in the crock-pot.  Remove the chicken and spoon out some of the excess liquid.  Then place the pieces that were on top in first, and the rest on top.  If you like, you can strain the liquid and reserve it for soup stock as I did.  After 8 hours preheat the oven to 350º.  Arrange the chicken in a single layer on a baking sheet, sprinkle with more seasoning and finish in the oven for 30 minutes.

That last 30 minutes in the oven is the magic!  The most tender, juicy chicken you will ever have at home.  Gluten free!

Notes: ♪♫ Most single ingredient seasonings are gluten free, but always  check your ingredient labels, especially for seasoning blends!

 

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Grilled Beef Kabobs

Here is an easy weeknight favorite to cook on the grill or stovetop, tender marinated beef tips skewered with veggies.  With a delicious marinade that you will want to make over and over again.  Serve with rice or a gluten free pasta salad for the perfect summer meal.

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Ingredients:

  • 1/2 cup gluten free steak marinade
  • 1/2 lb. sirloin tips, cut into cubes
  • 1 small red onion, cut into chunks and separated
  • 8 baby bella mushrooms, cut in half
  • 1/2 red bell pepper, cut into squares
  • 1 small zucchini, cut into 3/4″ rounds

Preparation:

Combine the marinade ingredients in a nonreactive bowl and whisk together.  Reserve about 1 tbsp. for finishing.

Cube the steak tips and toss with the marinade.  Cover and let it sit at room temperature while you prepare the veggies.

Try to chop the vegetables to about the same size so that they cook evenly.  I did enough for 4 skewers.

The mushrooms and zucchini can be sliced thicker, so they don’t overcook on the grill.  I did the onions and peppers in single layers.

Thread the meat and veggies onto skewers and brush with any marinade remaining in the bowl.  If using wooden skewers, you should soak them in water for about an hour before using.  Now onto the grill!

Mist the grates with cooking spray or rub with oil before adding the kabobs.  Spread them out with plenty of space in between for even cooking.  Carefully brush on the reserved 1 tbsp. marinade, watch for flareups.  Turn the heat down to medium low and grill for 8 minutes total, turning every 2 minutes.  If cooking stovetop it will take about 15 minutes.

Perfect!  Nice grill marks but still juicy and flavorful.  And no gluten!  I hope you will give the marinade a try, it’s so easy and delicious.

Notes ♪♫ No grill?  No problem!  When a grill isn’t available you can cook kabobs on the stovetop.  Use a griddle, grill pan or flat skillet.  Just watch those wooden skewers, soak them in water for an hour prior to cooking so the ends don’t catch fire!

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Gluten Free Banana Bread

Making a quick bread used to be so second nature to me that I could throw one together without a recipe!  Today things are different in my gluten free world, but I still love a good quick bread.  Here is a delicious, moist gluten free loaf that will make you smile.  It tastes just like a classic banana bread.

Ingredients:

  • 3/4 cup white rice flour
  • 1/2 cup sorghum flour
  • 1/2 cup cornstarch
  • 1/4 cup potato starch
  • 2 tsp. xanthan gum
  • 1-1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/8 tsp. cardamom
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 1 stick of butter, cubed
  • 1 cup mashed bananas (2 small)
  • 1/3 cup ricotta
  • 2 large eggs
  • 1 tsp. vanilla extract

Preparation:

Preheat the oven to 350º.  Line a 9 x 5″ loaf pan with parchment paper (do this, you’ll thank me later).

Whisk together the dry ingredients, rice flour through cardamom.  In the bowl of a stand mixer with the paddle attachment, beat together the sugars and the cubed butter.  Add the eggs, vanilla, bananas and ricotta.

Finally add the dry ingredients and beat until smooth.

Transfer to the prepared loaf pan and use a wet spatula to smooth the top out.

Bake for 1 hour and check the center with a toothpick.  The top should be nice and golden brown.

Cool in the pan for 10 minutes, then lift the loaf out of the pan by grasping both sides of the parchment paper (you’re welcome).

Remove the parchment and cool on a rack before slicing.  Cover any leftovers in plastic wrap and store at room temperature for up to 3 days.

Notes: ♪♫ Parchment paper provides an easy way to lift the finished loaf out of the pan without tipping and guarantees that your loaf won’t stick to the bottom of the pan.  But there’s more.  If like me, you have loaf pans that were once upon a time used to bake gluten filled treats, or perhaps your kitchen is not yet 100% gluten free, parchment provides an extra layer of protection from any hidden remnants of gluten that might be lurking in the corners of your favorite baking pan.  Better safe than sorry! 

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Gluten Free Meatloaf

A word of Caution- This recipe contains oats.

A recent statement from Gluten Free Watchdog states that they cannot currently recommend ANY brand of gluten free oats.

Whether or not you continue to consume oats is a personal choice.  As we await more information, I will preface any recipes that include oats with a link to this important statement from Gluten Free Watchdog, an independent, subscriber-driven gluten-testing organization.  About | Gluten Free Watchdog

***

Are you missing meatloaf on your gluten free diet?  Meatloaf made with gluten free breadcrumbs can be disappointing, a wet soggy mess that doesn’t hold together.  Today I’ll show you how to make a moist tasty meatloaf that won’t fall apart when you slice it.  By the way, this meatloaf is loaded with healthy veggies, but we’ll let that be our little secret!

4 Servings

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Ingredients:

Preparation:

Finely mince the veggies, using a knife or electric chopper.

Season the veggies and garlic with salt and pepper, then sauté in a little olive oil.  I used onion, bell pepper, mushroom and zucchini.  They will almost disappear into the meatloaf!

When the veggies have reduced by half, set aside to cool.

Whisk together the egg, ketchup, brown sugar, red pepper flakes and Worcestershire.  Be sure your Worcestershire sauce is gluten free, check labels and don’t hesitate to contact the manufacturer if needed.

Now add the meat and the cooled vegetables, mixing it together with your hands.  I usually use pork sausage, but today I had Italian chicken sausage and it worked just as well.

Next add the breadcrumbs, rolled oats and potato flakes, and work together until well combined.

Press the mixture into an 8″ loaf pan.  I used a nonstick pan, but if you have a glass loaf pan be sure to mist it with cooking spray.

Now squeeze a little ketchup over the top and use a fork to spread it evenly and make a line pattern, like this.

Bake for 30-35 minutes at 350º.  When it’s done, you should see a little browning around the edges, and the meatloaf will begin pulling away from the sides of the pan.  The internal temperature should reach 150-155º, if you’re not sure check with a thermometer.

Ready to serve, this meatloaf is moist and juicy, definitely not falling apart.

Meatloaf night is back, and no one will guess that it’s gluten free!

Notes: ♪♫ Always check your ingredients for gluten, including sausage, breadcrumbs and spices!  For those with Celiac disease, only use oats processed under a purity protocol, such as Bakery on Main.

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Gluten Free Garganelli Pasta

Garganelli are large, tube shaped pasta, formed by rolling squares of dough around a wooden dowel, using a gnocchi board to create the ribbed surface.  It’s a labor of love, that will reward you with the fresh pasta you have been craving, sans gluten.

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4 Servings

Pasta Ingredients:

Preparation:

Combine all of the pasta ingredients in the bowl of a stand mixer with the paddle attachment.

Mix on low speed until a dough forms and pulls away from the sides of the bowl.  You should easily be able to remove the dough from the paddle and press it into a ball.

Wrap the dough in plastic wrap and let it sit for 15 minutes on the counter, allowing it to hydrate.

Divide the dough into 4 pieces.  Work with one section at a time, keeping the rest covered so it doesn’t dry out.  Press the dough into a flat disc, and use a pasta roller to roll the dough out into thin sheets.  I used my Kitchenaid® pasta roller attachment.  Starting with the widest setting, I passed the dough through the roller a few times then gradually decreased the thickness to the 2nd, 3rd and 4th setting.  Lay the sheets of pasta on wax paper that has been lightly dusted with flour.  As you can see, the gluten free dough is very delicate.  You won’t be able to roll it as thin as a wheat dough without tearing.  Fortunately, this pasta shape is very forgiving.

Use a pizza cutter or knife to cut the sheets of pasta into 2″ squares.  Eyeball it, and don’t worry about the edges being uneven.  I’ll show you how to hide them!

Flour a gnocchi board and wooden dowel.  Now, start rolling the squares diagonally around the dowel.  Start rolling from the ragged edge, so that it is tucked inside.

When you get to the end, press to seal.  See how the perfect, pointy edge is on the outside.

Slide the pasta onto a baking sheet that has been lined with wax paper and dusted with rice flour.  When it’s time to cook, you can easily pick up the wax paper and slide the pasta into the pot.

Aren’t they beautiful?  Using a dowel (get them at any craft store) ensures that the shaped tubes are roughly the same size, even though my squares were quite uneven.  Jagged edges are tucked inside and we have crisp ridges on the outside to soak up a sauce.  Cook fresh pasta for 3 minutes in a large pot of salted water, be sure water is at a rolling boil before you add the pasta, and put the cover back on so the water returns to temperature.

When they begin floating to the top, they are done.  See how the Garganelli keep their shape when cooked?  Still, treat them gently.  Use a spider strainer to remove the pasta to a skillet and toss with your favorite sauce.

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