Tag: gluten free

Gluten Free Sausage and Mushroom Pizza

Tales from the Cucina…

I got a new stove!  Recently my beloved stove of 10 years had a major malfunction.  Actually, I couldn’t turn the gas off and we had to call the fire department, oh my that was quite the night!  A few days later our repairman pronounced the stove DOA, and we were off to shop for a new one.  Fast forward one week, and this pretty new stove arrived.

Coincidentally we were also having our first heat wave of the summer.  It was over 90 degrees in the shade, so what did I do?  Yes, I cranked up the oven to 500º and made pizza!  Just to be sure everything was working properly, right?

Servings:  1 pizza – about 6 slices

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Ingredients:

Dough Ingredients:

  • 175 g. Better Batter Artisan Flour Blend
  • 1/4 tsp. salt
  • 1 tbsp. instant yeast or active dry yeast (note- if you are doubling the recipe use the same amount of yeast)
  • 7 oz. warm water (just under a cup)
  • 1-1/2 tsp. sugar
  • 1 tbsp. olive oil

Topping Ingredients:

  • 6 oz. gluten free Italian sausage, cut into coins
  • 1/2 sweet onion, diced
  • 8 crimini (baby bella) mushrooms, sliced
  • olive oil
  • Italian seasoning
  • fresh ground pepper to taste
  • 1/3 cup pizza sauce (use leftover from another meal or jar sauce)
  • 1/3 cup shredded cheese

Preparation:

To make the dough, combine warm water, yeast and sugar.  Proof for 10 minutes.  Sift the flour and salt into the bowl of a stand mixer.  Combine the yeast mixture, sifted flour and olive oil.  Beat for 6-8 minutes.  Bring the dough together in the bowl, cover and refrigerate for one hour.

While the dough is resting, prepare the toppings.  Cook the onions, mushrooms and sausage in olive oil.

Transfer the sausage and veggies to a colander and let them drain.

Remove the proofed dough from the refrigerator, it will have doubled in size.  Cut a sheet of parchment to fit your pizza stone.  Place the dough on the prepared parchment, sprinkle with flour and roll it out into a circle less than 1/2″ thick.

Brush with olive oil and season.  Let it rest at room temperature for an additional 30 minutes while you preheat the oven to 500º.  Place your pizza stone in the oven to preheat.

Spoon prepared pizza sauce over the dough and spread the drained toppings evenly.  Remember less is more when it comes to topping, just a few tablespoons of sauce so you don’t end up with a soggy crust.

Top with grated cheese of your choice.  I used cheddar, because we had some in the fridge left over from another recipe.  Slide the pizza, with parchment onto your preheated pizza stone.  After 5 minutes use gloves and tongs to carefully remove the parchment paper.  Continue baking for 15 minutes.

Remove to a cutting board, slice and serve.

Look at that crispy crust!  This was definitely a great way to christen my new stove.  Just a single pizza is enough for small appetites but when I make this for company, I double the recipe.

Notes ♪ The gluten free pizza crust in this post was made with the Artisan Flour Blend from Better Batter.  Back when this post was written in 2022, their new bread flour and pizza dough mix had not yet hit the market!  Since then, I have added these new options to my pantry.  They are all wonderful for making pizza, so be sure to try them all and use my Promo Code MGFC30 for 30% off!

Notes ♫ Of course I missed having an oven, but we did not go hungry during that week without a stove!  Check out some of the air fryer meals that I made while we were waiting for our new stove to arrive in this post!

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Apple Glazed Pork Tenderloin

Pork tenderloin, baked and basted with a sweet, apple-based barbecue glaze is the star of tonight’s fall inspired dinner.  Fancy enough to wow your guests, but so easy you can enjoy it any night of the week.  The secret ingredient – frozen apple juice concentrate!  As it simmers, the apple glaze will thicken to the consistency of a syrup, that is as beautiful as it is tasty.

4 Servings

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Ingredients:

  • 1 pork tenderloin, about 1-1/2 lbs.
  • 6 oz. frozen apple juice concentrate (1/2 can)
  • 1/4 cup ketchup
  • 2 tbsp. brown sugar
  • 1 tbsp. apple cider vinegar
  • 1 tsp. thyme
  • 1/4 tsp. red pepper flakes
  • salt and pepper
  • cooking spray

Preparation:

Preheat the oven to 425º.  In a small nonstick saucepan over low heat, stir together the apple juice concentrate, ketchup, brown sugar, cider vinegar, thyme and red pepper flakes.

Simmer on low to form a thick, syrupy glaze.

Line a baking sheet with foil and mist with cooking spray.  Remove the tenderloin from the packaging and pat it dry.  Use a sharp knife or kitchen shears to remove any membrane or silver skin (see below).  Season with salt and pepper to taste.

Tie the tenderloin with cooking twine every few inches to help keep its shape and bake evenly.

Insert a meat thermometer into the tenderloin, brush with glaze and place in the oven.  Keep the glaze on a low simmer and baste every 10-15 minutes.

Continue baking for 45 minutes, or until the internal temperature of the meat reaches 145º (if you prefer more well done, cook it a bit longer, to 160º).  When the tenderloin is ready, remove from the oven and tent with foil.  Let it rest for 5 minutes before slicing, to retain more of the juices.

Transfer the slices to a serving dish and drizzle glaze over the top.  If you have a bit of extra glaze, you can bring it to the table in a small gravy boat.

Tenderloin goes well with potatoes, rice or just about any veggie.  I served it with roasted sweet potatoes and asparagus.

Notes: ♪♫ Always check ingredient labels for hidden gluten.  I used frozen apple juice concentrate made from 100% fruit juice with no added sweeteners.

Originally posted 09/07/2018                     Updated 7/06/2022

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Gluten Free Salmon Burgers

Since I began my gluten free journey, one of the things I miss most is being able to just go out for a sandwich.  A few restaurants do offer gluten free buns, but even then, gluten is lurking everywhere!  Toppings, breadcrumbs, binders, fillers, sauces and even seasonings may contain hidden gluten.  One of my favorite local chains has the best salmon burgers, but of course they are now off limits for me.  I’m feeling deprived!  So, this week I decided to create a copycat version of this awesome sandwich at home.  Here’s how!

4 Servings

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Ingredients:

Preparation:

I used fresh salmon, so that I could freeze 2 burgers for another meal.  If you are not going to freeze them, you can use frozen salmon.  Line a baking sheet with parchment paper and preheat the oven to 350º.   Bake the salmon for 15 minutes.  Cool slightly then remove the skin.  It should peel off easily.  Use a fork to flake the fish and let it cool to room temperature.

Heat 1 tsp. olive oil in a small stainless-steel skillet over medium low.  Add the minced onions and cook until they begin to brown and caramelize.  They will cook down to about 1/4 cup.  Remove, set aside and cool to room temperature.

Whisk together the egg, mayo, onion, chives, Worcestershire, lemon juice and seasoning.

Add the flaked salmon.  Be sure it has cooled to room temperature, so the egg doesn’t cook.

Next add the potato flakes and gluten free Panko.  Stir and use a fork to blend everything together thoroughly.  Don’t overwork it.

You should have enough to form 4 generous sized patties.

I used a hamburger press to make them nice and even.  Mist the press with cooking spray first to help the patties release.

I placed the patties on a baking sheet lined with parchment to make them easier to handle.  Keep them refrigerated until ready to cook.  You can also freeze them at this point.  Let them freeze on the sheet so they keep their shape, then wrap them individually and store in a freezer bag.

To cook, brush a grill pan with a little olive oil and cook the patties 5 minutes per side over medium heat.  The patties are delicate, so handle them gently with a wide spatula.

Add your favorite gluten free bun and there you are.  This is one of my favorite restaurant meals that was just waiting for a gluten free makeover.  Now I can enjoy a salmon burger at home any time.

I hope that you enjoyed this recipe.  My gluten eating family also thought these Salmon Burgers were great, just like the restaurant version!  So don’t feel deprived!  Try the recipe at your house and let me know what you think!

Notes ♪♫ I see you ogling that gluten free bun!  My own flour blend, it’s a nice big bun that you will love for all your burgers and sandwiches!  Get the recipe here!

This post was originally published on 07/06/2018.  While the photos have been updated over the years (as I become a better photographer!), the recipe itself has not changed.  

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Braised Lamb Shanks

Lamb shanks are slowly braised with aromatic veggies in this perfect dinner for two that can be enjoyed in any season.  The recipe fits right into my busy day.  After some initial prep, the meal is mostly hands off until dinner time.  It’s easy, and the entire dish can be cooked in one pan, so cleanup is a snap!

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White beans are a traditional accompaniment to this dish.  I opted for canned beans to save time.

Choose lamb shanks weighing about 10-12 oz. each, they will shrink during cooking.  Use a deep, oven safe skillet or braising pan with a cover.  A Dutch oven would also work well.

2 Servings

Ingredients:

Preparation:

Place 1/4 cup rice flour in a food safe plastic bag, add the lamb shanks and shake to coat.  Discard any excess flour.

Heat a deep, oven safe skillet or braising pan with olive oil and brown the shanks on all sides.  Season with salt and pepper.

Add 1/4 cup white wine to the skillet.  Simmer on low heat until reduced by half.  Season again with salt, pepper and thyme.

Add 1/2 cup chicken broth, along with the onions and the carrots.

Cover and place in the oven for 2 hours at 300°, turning once.  See how the shanks have cooked down?

Drain and rinse the beans, and add them to the skillet with an additional 1/4 cup chicken broth.  Cover and return to the oven for an additional 30 minutes.

Doesn’t that look delicious?  The meat was so moist and tender, the beans full of flavor from the braising liquid.  This meal was SO good, I must make it more often!

Notes ♪♫ Use plain white rice flour to coat the lamb shanks, it works well for browning meat.  Save your expensive, gluten free all purpose blends for another recipe.

Originally posted 04/08/2019                                Updated 05/29/2022

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Gluten Free Seafood Casserole

When you think of a casserole, do you imagine a heavy, calorie laden meal full of butter, cheese and cream of something-or-other?  Not this one!  Enjoy a lightened up, Gluten Free Seafood Casserole with all the flavor you crave and a fraction of the calories.  The rice and orzo combination is reminiscent of the packaged rice pilaf mix, but it’s completely gluten free.

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I made this dish with ingredients from my pantry, so no extra trips to the store.  For the fish, I used this Frozen Seafood Medley from Whole Foods (availability varies, see notes), which made the meal extra easy to prepare.  For the pilaf, I used Delallo Gluten Free Orzo, which I always have on hand for soup, and for the crumb topping I used Schar Gluten Free Entertainment Crackers.  Old Bay Seasoning is a natural for seafood dishes and it has always been a part of my spice collection.

Ingredients:

Preparation:

I defrosted the fish in a bowl of milk, about 3/4 cup of 1% milk for 1 lb. of fish.  The milk lends a milder taste and texture to many types of seafood, the squid rings especially will benefit from a short soak.  Cover and let the fish defrost at room temperature for 1 hour, stirring occasionally.

To begin preparing the casserole, cook the rice in 1/2 cup chicken broth with seasoning of choice, 15 minutes.  Transfer the cooked rice to a bowl, cover and keep warm.

Next, cook the orzo in 3/4 cup water with seasoning of choice, 10 minutes.  If the pasta water looks gummy, drain and rinse the orzo under warm water before adding it to the rice.

Drain and rinse the seafood under cold water.

Heat 1 tbsp. butter in a braising pan or oven proof skillet.  Add the celery and cook on low heat for 2 minutes.

Add the fish to the pan and season with Old Bay.  Cook for 2 minutes.  The fish does not have to be cooked through at this point, it will finish in the oven.

Add the zucchini slices to the pan, along with the rice and orzo mixture.  Sprinkle more Old Bay, then add a few shakes of Worcestershire sauce and 1/4 cup 1% milk.  Stir well to combine.  Pulse gluten free crackers in a processer or electric chopper (or just crumble them with your hands).  Spread the cracker crumbs over the casserole and dot with butter, about 2 tbsp.

Bake uncovered for 20 minutes at 350º.

Garnish with parsley and serve.

Notes ♪♫ I love the flavors in this casserole.  You can change up the seafood to suit your taste.  The seafood medley from Whole Foods was delicious, but you could make your own mixture of shrimp, scallops and squid.  Add more shellfish, or a flaky white fish like cod or flounder.  I had zucchini in the fridge so that is what I used, but you can sub other quick cooking veggies like asparagus or broccoli.  Use your favorites and make it your own!

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Gluten Free Trofie Pasta

Trofie are a thin, twisted pasta shape popular in Liguria, Italy.  They are formed by rolling small pieces of dough on a flat surface, or between the palms of your hands.  Twisting into the final shape can be done using a wooden skewer, or a bench knife.

To make the Trofie Pasta, it was important that the dough be smooth and supple, easy to roll and shape.  A tall order for gluten free!  I created this gluten free Trofie with the Artisan Flour Blend from Better Batter.

The pasta was delicious!  The color and texture of the dough are reminiscent of whole wheat pasta.  Look closely and you can see flecks of grain in the dough.

The ingredients for this recipe will make a small batch, more than enough for 2 people.  We had it for dinner and there were leftovers.  You can double or triple the recipe for a large family.

Ingredients:

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When you shop Better Batter and use my code MGFC30 at checkout, you will receive 30% off any non-sale item! 

Preparation:

Whisk together the flour and the salt.  Add the wet ingredients to the bowl of a stand mixer and whisk thoroughly.  Then add the dry ingredients to the wet and mix with the paddle attachment on low until the dough comes together.

Increase the speed and mix for 6-8 minutes until a smooth dough forms.

Press the dough into a ball, cover with plastic wrap and rest for 1 hour.

Divide the dough into 4 pieces.  Work with one section at a time, and keep the rest covered to prevent it from drying out.

On a floured cutting board, roll each section of dough into a long rope 1/2″ thick.  Cut the rope into 1/2″ pieces.  Be sure to keep the pieces small and uniform, so they will all cook at the same time.

Roll each piece between the palms of your hands into a long thin shape, tapering the ends.  Flour your hands as needed to keep the dough from sticking.

Working with one piece at a time, hold a wooden skewer or bench knife at a 90-degree angle, pressing lightly as you roll it over the dough to twist it into the final shape.

As you form each piece, slide it onto a baking sheet lined with floured wax paper.  Can you believe that little ball of dough made all this pasta?

Don’t overcrowd the tray and try to space out the pasta so it doesn’t stick together.  Cover with plastic wrap and refrigerate until ready to cook.

Bring a large pot of salted water to a rolling boil.  Add the pasta, stir and cover until the water returns to a boil.  Fresh pasta cooks quickly.  When it floats to the top it’s done, about 3 minutes for al dente.  Don’t overcook it!

To help the pasta keep its spiral shape, use a spider strainer (instead of a colander) to gently remove it from the pot and transfer to a serving bowl.  Doesn’t that look wonderful?

Top with your favorite sauce and finish with grated cheese and parsley.

The twisted shape holds onto sauce beautifully.  Leftovers the next day had excellent texture when reheated in the microwave.  I had so much fun making these!

Notes ♪♫ If you are missing whole wheat pasta on the gluten free diet (I know I was) the taste and texture of this pasta will make you smile.  Always follow food safety guidelines for fresh pasta made with eggs, if you are not going to cook the pasta immediately it should be refrigerated!

Originally posted 05/2019                                               Updated 03/2022

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Gluten Free Air Fryer Chicken Thighs

Look at those crispy chicken thighs!  Would you believe they were not deep fried?  Of course the title gives it away, this chicken was cooked in an air fryer.  Crispy on the outside, moist and juicy on the inside.  It reminds me of the “bucket of chicken” I loved as a child!  It’s hard to believe this chicken is gluten free!

Now for the real surprise.  These chicken thighs are both boneless and skinless!  That’s right friends, you don’t need the skin to get that delicious crispy coating.  And it’s the best “fried” chicken I’ve had in years.

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4 Servings

Ingredients:

Preparation:

Whisk together the buttermilk (or use powdered equivalent), and Montreal chicken seasoning.  Buttermilk is not one of my pantry staples, but I always keep buttermilk powder on hand.  Alternately, you can add 0ne tbsp. of lemon juice to regular milk and let the mixture stand for 15 minutes.

Set a clean food grade plastic bag (such as a bread bag) in a medium bowl.

Add the chicken pieces to the bag, and pour in the marinade.

Tie the bag to ensure all pieces are covered in the milk mixture, and let it sit at room temperature 1 hour.

In another plastic bag, add the tapioca starch and paprika.

Add the chicken to the flour mixture one piece at a time, shaking to coat.  Coat air fryer trays with cooking spray and arrange the chicken.  Use 2 trays to allow room for the air to circulate.

Refrigerate the floured chicken for 30 minutes.

Preheat the air fryer for 5 minutes at 400º.  Spray the top of the chicken with cooking spray (Important: you need that little bit of cooking spray to get the crispy crust.  You don’t need to saturate it, just a light even coating of oil.)  Place trays in the air fryer and set to 400º for 30 minutes.

Halfway through, turn the chicken over and (don’t forget) spray with cooking spray.  Return to the air fryer, switching positions (the tray that was on top moves to the bottom) and continue cooking for another 15 minutes.  Check the internal temperature with a thermometer.  Thighs are done at 165º-170º.

Don’t they look delicious?  This chicken has become a new family favorite!

Notes ♪♫ The air fryer has been a game changer in my kitchen, as I can now enjoy some old favorites that I haven’t had in years!  Mine is a shelf style, so I was able to air fry all four pieces at once.  If you have a smaller model, or a basket style air fryer you may be limited to how many pieces you can prepare at once.

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Gluten Free Venus de Milo Soup

Founded in 1959, the Venus de Milo is an iconic restaurant and banquet facility located in Swansea, Massachusetts.  For decades, it has been a venue for countless weddings, Christmas parties and other celebrations.  My high school prom was held there, over 50 years ago! 😲

Venus de Milo Soup is a beloved New England tradition, and its popularity has endured over the decades.  Copycat recipes abound for this easy to prepare soup.  My mother had one in her recipe box, and today it is all over the internet.

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Although it is made with common pantry ingredients, a couple of challenges came up as I started with the original recipe.  Two of the ingredients contained gluten, and I needed to find substitutions.

First, a packet of Lipton Onion Soup Mix.  Back in the day, this was a go-to ingredient for so many recipes!  When I was first diagnosed with Celiac Disease, I could not find a gluten free replacement, so I made my own mix.  Now, just a few years later how things have changed!  A quick web search turns up more than a few alternatives.  Go ahead and add one to your shopping list or do what I did.  Stir together this easy blend that contains no flour or added salt!

Next, the original soup was made with Orzo pasta.  I wanted a gluten free soup pasta that looked like orzo, but again, when I first posted this recipe, I could not find a gluten free substitute.  Now, just a few years later I was able to order this gluten free orzo from Delallo made from corn and rice flour.  I also spotted this gluten free orzo from Jovial, made with cassava flour.

Once I had gathered my ingredients, this soup came together in about 45 minutes.  Like any soup, it is better and thicker the next day.  You will enjoy several meals from this pot of soup, and a few great memories if you have had the pleasure of dining at the Venus de Milo!

Ingredients:

———————————————-

  • 1 tbsp. olive oil
  • 1 lb. lean ground beef
  • 2 celery stalks, diced
  • salt and pepper to taste
  • 14.5 oz. canned tomatoes (whole, diced, crushed, sauce… use what you have)
  • 1 tsp. sugar
  • 16 oz. bag frozen mixed vegetables (peas, carrots, corn and green beans)
  • 12 oz. beef stock
  • 2 cups beef or chicken broth (or use water)
  • 1 cup (uncooked) gluten free orzo pasta
  • 1 ladle of reserved pasta water

Preparation:

Stir together the first 7 ingredients for the onion soup mix replacement (or use a purchased mix).

In a 4 qt. soup pot or Dutch oven, brown the meat in 1 tbsp. olive oil, breaking it up with a spatula.  Season with salt and pepper.  Continue until the meat is completely browned, then stir in the onion soup mixture.

Add the celery, tomatoes and the mixed vegetables (it’s ok to throw them in frozen).

Next add the stock and all of the broth.  This recipe is very forgiving.  You can use all broth, or all water if you wish for a total of 3-1/2 cups liquid.  Bring to a boil then reduce heat to a low simmer.  Cover and cook for 30 minutes.

Next cook the pasta in lightly salted water.  I do not recommend adding the dry pasta directly into the soup.  Here’s why.

Some gluten free pastas, especially those made with corn flour will release a huge amount of starch into the water when cooked, and it can be a gummy mess.  Don’t worry though, it’s delicious!  Just cook the pasta separately and rinse it under warm water before adding to the soup.

If the soup needs thickening, you can reserve a bit of that starchy water and add it to the pot.  Stir it up and do a final taste, adding more salt or pepper as needed.

Let it sit for 2 hours before mealtime (soup will thicken), then just warm it up before serving.

This hearty soup is a meal in itself.  Perfect for cold winter nights, serve with grated cheese and a few slices of crusty gluten free bread.

Notes: ♪♫ Soups are notorious for containing high levels of salt.  If you are a low sodium household, always start your recipes with ingredients that have no added salt.  For example, choose unsalted broth, tomatoes, and bouillon.  It’s easy to add a little sea salt in at the end to bring out the flavor.

Original post 3/04/2019                                                           Updated 2/16/2022

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Twice Baked Spaghetti Squash

This gluten free and grain free dish is a satisfying alternative to pasta.  Versatile spaghetti squash is baked, shredded, tossed with meat sauce and baked again in its own shell for a tasty finish.  I could not believe how delicious this was, and how good I felt after dinner!

I used a medium sized spaghetti squash (about 8” long) for the two of us.  To double or triple the recipe, choose squash that are all about the same size so that they finish cooking at the same time.

2 Servings

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Ingredients:

For the Meat Sauce

  • 2 tbsp. Olive oil, divided
  • ½ lb. Lean ground beef
  • Italian seasoning, to taste
  • ½ cup onion, diced
  • 3 garlic cloves, minced
  • 1/2 cup mushrooms, diced
  • ¼ cup carrots, grated
  • 1 tsp. Basil
  • ½ tsp. Oregano
  • 15 oz. can tomato sauce
  • Ground pepper, a few grinds
  • drizzle of olive oil
  • dash of red wine vinegar
  • ½ cup grated parmesan cheese
  • parsley or chives

Preparation:

Using a sturdy knife, cut the spaghetti squash in half.  Believe it or not this is the most difficult part of the whole recipe!

Scrape out the seeds with a large spoon.  Brush each half with about 1 tbsp. of olive oil, and sprinkle generously with Italian seasoning.

Place the two halves cut side down on a parchment lined baking sheet.  Bake for 1 hour at 400°.

While the squash is baking make the meat sauce.

Heat a deep skillet with one tbsp. olive oil and add the ground beef.  Cook on low heat, turning and breaking up the meat with a meat spatula.

When the beef has browned, stir in the onions, followed by the garlic, carrots and mushrooms.  Sprinkle with Italian seasoning and fresh ground black pepper.  Continue cooking 3-4 minutes, stirring frequently to help the liquid evaporate.

Next add the tomato sauce, basil, and oregano.  Drizzle with 1 tbsp. olive oil and 1 tsp. red wine vinegar.  Simmer on low for about 30 minutes or until the squash is ready.  Stir frequently and watch that it doesn’t burn.

When the squash has baked for 1 hour, remove from the oven.  Use tongs to carefully turn the halves over and let them cool for 10-15 minutes until they are safe to handle.

Use 2 forks to shred and separate the “spaghetti” and transfer it to a bowl.

Toss with half of the meat sauce and spoon the mixture back into the squash shells.

Top with more sauce, grated cheese and herbs.  Return to the oven for another 20-30 minutes.

You can finish them off under the broiler for 2-3 minutes to crisp up the edges.

Serve in the shell with extra sauce on the side.

Notes: ♪♫ Roasting is my favorite way to prepare vegetables and spaghetti squash is no exception.  It does require more time than boiling but so worth it – you will taste the difference!

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Butternut Squash Risotto with Shrimp and Roasted Vegetables

Did you ever have a restaurant meal that was so delicious you were inspired to recreate it at home?  This is one of those meals, after just one taste I knew that I had to make it myself!  An elegant dinner for two, it is both comfort food and fine dining rolled into one!  The steps are easy to follow and the results are impressive.  It’s a bit time consuming for a week night, but you can speed things up by making the risotto ahead of time.  I also used a bit of  butternut squash left over from another meal, and for a special garnish, I toasted a few pumpkin seeds.

Dinner for 2 

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Ingredients:

  • 1 dozen large raw shrimp, peeled and deveined
  • 1/4 cup frozen peas, thawed
  • 1/2 medium cauliflower, chopped into uniform pieces
  • 1/3 cup pureed butternut squash (reserved from another meal)
  • 1 cup cooked risotto, (see basic preparation here)
  • Old Bay® seasoning
  • 2 tbsp. butter, divided
  • 1 tbsp. olive oil
  • salt and pepper to taste
  • 1/3 cups gluten free chicken broth, or more as needed
  • 1 tbsp. pumpkin seeds for garnish

Preparation:

Chop the cauliflower into uniform size pieces, about 1-1/4″.  Rinse, toss with 1 tbsp. olive oil, and season with Old Bay.  Roast at 425º for 20 minutes.  You should see some browning around the edges.

Heat a cast iron braising pan or heavy skillet with 1 tbsp. butter.  Add the shrimp and peas, and sprinkle with Old Bay.

Cook the shrimp for several minutes, just until they turn pink.

Add the roasted cauliflower to the skillet.

Warm the cooked risotto in a small saucepan with the remaining 1 tbsp. of butter, then stir in the butternut squash puree.  If it’s too thick add 1/3 cup chicken broth.

To plate, make a bed of risotto and top with the shrimp and veggies.  Garnish with a few pumpkin seeds.

Isn’t that beautiful?  What a great meal for date night.  I think it was even better than the restaurant version!  If you’re hesitant about making risotto, be sure to give my Basic Risotto recipe a quick read.  It’s easy and you’ll be an expert in no time!

Originally posted 9/08/2019                        Updated 2/03/2022

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