Tag: #glutenfree

Veggie Omelette

I love Saturday mornings, when I have the luxury of extra time to prepare something special for breakfast.  Omelets have long been a weekend favorite of mine, and since the ingredients are naturally gluten free, they continue to be a healthy breakfast option.  I love adding fresh veggies like onion, bell pepper, spinach and mushrooms.  During the summer, I add zucchini and fresh chives from my herb garden.  Use your favorites or what you have on hand!

Serves 1 or 2, depending on your appetite!

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Ingredients:

  • 1 large egg
  • 1/4 cup egg whites
  • 2 tbsp. milk
  • 3/4 cup diced veggies such as onion, mushroom, zucchini, bell pepper
  • fresh or dried herbs such as chives, dill
  • 1 tbsp. olive oil
  • 2 tbsp grated cheese, optional
  • gluten free seasoning of choice
  • salt and pepper

Preparation:

Chop the veggies evenly into small dice and sprinkle with salt and pepper, or your favorite gluten free seasoning.  It may look like too much but remember, the veggies will shrink during cooking.

Heat a 10″ skillet with a little olive oil.  In a bowl, whisk together the egg, egg whites, milk and fresh or dried herbs.  Season with salt and pepper.

When the skillet is ready, add the veggies and sauté over low heat until their liquid has evaporated, and they are beginning to brown.  Take your time, you want as little moisture as possible, and this step develops the flavor.

Spread the veggies in an even layer, then pour the egg mixture in slowly so that they don’t all shift to one side of the pan!  If you like grated cheese, sprinkle some over the top and set your timer for 5 minutes.  As the omelet cooks, use a thin spatula to gently lift the edges, allowing the liquid to run underneath. This is how you want it to look before you fold it over, it should slide easily when you shake the pan.

Now pick up one side of the omelet with a spatula and gently fold it in half.  Don’t worry if it breaks, it will still taste great!

Turn the omelet once more after folding.  To make this easier, you can cut it in half or use 2 spatulas.  For smaller appetites, this omelet is enough to share. It’s quite filling!  Now that you know how easy it is, put away the cereal and treat yourself to something special this weekend.

Notes ♪♫ A good non-stick skillet is essential for making an omelet.  I have a 10″ Oxo skillet that is my dedicated omelet pan, I don’t use it for anything else!

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Gluten Free Chicken Stir Fry

Stir fry meals are one of my weeknight favorites.  My go-to recipe is very forgiving, so you can change up the meat, veggies and noodles to suit your taste or use up what’s in your pantry.  Today I’m using boneless chicken breast which I always have on hand, along with fresh veggies and gluten free pasta twists.

4 Servings

Ingredients:

  • 1 lb. boneless chicken breast, cubed
  • 2 tbsp. olive or canola oil, divided
  • 1 tbsp. sesame oil, divided
  • powdered ginger
  • garlic powder
  • 3/4 cup gluten free chicken broth
  • 1 tbsp. corn starch
  • 1/4 cup mirin
  • gluten free soy sauce, to taste
  • 1 carrot, peeled and sliced diagonally
  • 1 celery stalk, sliced
  • 1/2 sweet onion, diced
  • 1/2 red bell pepper, thin sliced
  • 3 shiitake mushrooms, sliced
  • 1 cup cauliflower, cut into 1/2″ dice
  • 1 head baby bok choy, chopped and leaves separated from stalks
  • 4 oz. gluten free pasta twists (I used Jovial)

Preparation:

Cut the chicken into 1″ cubes and place in a bowl with 1 tsp. sesame oil and 1 tsp. olive or canola oil.  Sprinkle with garlic powder and ginger.  Whisk together the chicken broth, mirin and corn starch.  Boil water for the pasta.

Heat a large nonstick skillet over medium low heat with 1 tbsp. olive or canola oil and add the cubed chicken, leaving space between pieces.  Don’t crowd the pan, do it in batches if needed.  Season with salt and pepper.  Turn the chicken to brown all sides, it doesn’t need to be cooked through at this point.

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While the chicken is browning wash the bowl or use a clean bowl.  Sprinkle the chicken with a little soy sauce and transfer into the clean bowl.  Wipe the skillet clean.

Add the remaining olive or canola oil to the skillet and begin cooking the vegetables.  Start with the carrots, as they take longest to cook and gradually add the other vegetables.  Save the tender bok choy leaves for last so they retain some texture and crunch.  Sprinkle with garlic powder and ginger, and drizzle with 1 tsp. sesame oil and a few shakes of soy sauce.

While you stir fry the veggies, cook the pasta according to package directions.

To finish the dish, return the chicken to the skillet along with the cooked pasta, remaining tsp. of sesame oil and a few more shakes of soy sauce.  Combine and cook 2 more minutes to heat the chicken through.

Pour the chicken broth mixture over everything and use 2 spatulas to turn and coat evenly.  Continue stirring and tossing as the liquid thickens.  Transfer to a serving platter.

 

Notes: ♪♫  You can substitute beef, pork or shrimp for the chicken.  Use rice, gluten free Asian noodles or other pasta shape in place of the pasta twists.  Veggie combinations are endless, zucchini and sugar snap peas are spring favorites!  Be sure your soy sauce is gluten free, my favorite brand is Kikkoman.

 

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Grilled Mahi Mahi

Mahi Mahi is a delicious, mild tasting fish that pairs beautifully with citrus.  With firm flesh and a thick skin, it holds up well on the grill and can also be baked.  If possible, buy fresh caught (not frozen) and cook it the same day.  The meat should be pinkish with darker meat running through the middle.  The skin should be bright and shiny.  Use a grill pan for indoor cooking as I did here, or grill outdoors during the summer months.  The marinade helps develop the grill lines and ensures that the fish will be moist every time.  Try this recipe, you will not be disappointed!

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4 Servings

Ingredients:

  • 1 lb. Mahi Mahi cut into 4 pieces
  • 2 tbsp. olive oil
  • 2 tbsp. lemon juice
  • 2 tbsp. orange juice
  • 1 tsp. maple garlic seasoning
  • salt and pepper
  • fresh orange slices
  • Italian parsley for garnish

Preparation:

Whisk together the olive oil, lemon juice, orange juice and seasoning in a small bowl.  Place the fish in a non-reactive baking dish and spoon on 2 tbsp. of the marinade.  Season with salt and pepper.

Cover and leave at room temperature for 1/2 hour, turning the fish after 15 minutes.

Heat the grill pan over medium and mist with cooking spray.  Add the fish skin side up, drizzle with 2 tbsp. more marinade.  Add orange slices to the pan.

Cook for 5 minutes over medium heat, then turn the fish and orange slices over and cook 5 more minutes.  Drizzle with remaining 2 tbsp. marinade.

Garnish with Italian parsley.

Arrange on a serving dish and top each piece with a slice of grilled orange.

Dinner is served, with a side of broccoli and garlic mashed potato.

Notes ♪♫ Fish can easily become dried out on the grill.  To avoid this be sure to marinate, keep heat on medium to medium low and don’t overcook!

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Cauliflower Cakes

Looking for a side dish that is suitable for both gluten free and low carb diets?  My Cauliflower Cakes are both gluten free and grain free!  So delicious and easy to prepare, with just a few ingredients.  Riced cauliflower is readily available in the produce and freezer section, making the prep quicker than ever.  Of course, you can make your own, using a coarse grater or food processor.  Leftovers keep well for about a week and can be reheated on a pizza stone.

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I am having so much fun with my new muffin top pan, it was just perfect for this recipe!  I love the non-stick finish for easy cleanup.

Ingredients:

  • 2 cups grated cauliflower
  • 1 tbsp. olive oil
  • salt and pepper to taste
  • 1/2 tsp. gluten free Italian seasoning or pizza seasoning
  • 1 egg
  • 1 cup grated Gruyere cheese

Preparation:

Heat a large nonstick skillet with a little olive oil on medium low.  Add the grated cauliflower and season with salt and pepper.  Stir and toss for 5 minutes then set aside to cool.

In a separate bowl, whisk the egg, cheese and Italian seasoning.

Stir in the cooled cauliflower and combine well.

Divide the mixture evenly into 6 wells and smooth with a spatula.

Bake at 400º for 35 minutes or until nicely browned.

Mmmm, don’t they look good?  The cakes are delicious as is and would also make a great base for mini pizzas.

You can serve them with marinara or BBQ sauce for dipping.

I have made the recipe several times now and it is going to be a regular at our table.

Notes ♪♫ I always buy block cheese and grate it myself to avoid additives in shredded cheese.  Always check seasoning labels for hidden gluten.  I love Rockin’ Rubs Tuscan Temptation seasoning in this recipe!

Were you eyeing that muffin top pan? It was the perfect choice for this recipe, and you can also use it to make my Gluten Free Sandwich Thins.

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Asian Chicken and Cabbage

With St. Paddy’s Day right around the corner you probably have cabbage in the fridge for your Corned Beef Dinner.  If so, be sure and save a chunk for this Asian inspired stir fry!  Fiber rich cabbage and whole grain brown rice make this a very healthy and diet friendly dish, and most of the ingredients are naturally gluten free (see notes).  Prepping veggies and rice the night before saves time and you will have a delicious meal on the table in minutes.

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Serves 4

Ingredients:

 Rice:

 Stir Fry

  • 16 oz. boneless chicken breast, cut into 1″ cubes
  • 1 tbsp. olive oil
  • 1 tbsp. butter
  • salt and red pepper flakes
  • 1/2 sweet onion, diced
  • 3 celery stalks, sliced thin
  • 1/2 red bell pepper, cut into strips
  • 3 garlic cloves, minced
  • 4-5 cups shredded green cabbage
  • 2 tbsp. olive oil
  • 1 tsp. toasted sesame oil

Whisk together

Whisk together

 Garnish

 Preparation:

Brown rice is the perfect accompaniment to this stir fry.  I prefer brown rice for its flavor, texture and nutrition.  It does take longer to cook, (about 45 minutes) but it’s worth it.  Give the rice a 10-minute head start so it will be ready as you finish the dish.  Cook 1 cup brown rice in 1 cup water and 1 cup chicken broth.  Season to taste with salt and red pepper flakes.  (Note: If using a rice cooker, follow the given instructions for ratio of rice to liquid.)

Toast the sesame seeds, watching carefully that they don’t burn.

Next, heat a large nonstick skillet over medium and coat with 1 tbsp. butter and 1 tbsp. olive oil.  Brown the diced chicken on all sides, about 5 minutes.  It doesn’t need to be cooked through at this step, just get some color on the outside.  Season with salt and red pepper flakes.

Remove the cooked chicken from the skillet, set aside and keep warm.  Wipe the skillet clean.  Add 2 tbsp. olive oil and 1 tsp. sesame oil to the skillet.  Add the onions, celery, bell pepper and garlic, stir fry 5 minutes.  Return the chicken to the skillet.

Add all of the cabbage.  It looks like a lot but it will cook down.  Toss well.

Drizzle in the soy sauce mixture and toss well to combine.  Cover and cook 5 minutes more.

The cabbage should be wilted but still retain a little crunch.  Whisk the corn starch and chicken stock and add to the skillet.  Stir and toss until the liquid thickens.

Transfer to a serving platter and garnish with the toasted sesame seeds.  Serve with brown rice.

I actually like this dish more than the corned beef dinner.  My family gave it a big thumbs up and yours will too.  Please comment, like and share!

Notes ♪♫ Most of the ingredients in this recipe are naturally gluten free.  Always check labels carefully and be sure that you are purchasing gluten free soy sauce and chicken broth.

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Crock-Pot Corned Beef and Cabbage

Today we are making a traditional Crock-Pot Corned Beef and Cabbage dinner for St. Paddy’s!  Go about your day while your crock-pot does all the heavy lifting and enjoy this dish when you get home from work.  Look for brisket that is labeled gluten free, if it’s not check with the meat department or consult the manufacturer’s website to be safe!

The secret to perfectly cooked Corned Beef and Cabbage is in the layering- veggies on the bottom, then the meat, and finally the cabbage wedges resting on top.  Resist adding more water than specified in the recipe, as the meat and veggies will create a sufficient amount of liquid as they cook down.

Corned beef is often sold with a spice packet, but if yours doesn’t have one or you suspect it may contain gluten, just toss it and make your own!

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Ingredients:

  • 2-4 lbs. corned beef brisket
  • 1 head of cabbage
  • 2 medium potatoes
  • 4 large carrots
  • 1 large, sweet onion
  • 2 cloves garlic
  • 3 cups water
  • 5 tsp. cider vinegar
  • 5 tbsp. sugar

 For the spices:

Preparation:

Place all of the spices except the bay leaves in a tea ball or tie them up in cheesecloth.

Peel and chop the potatoes, carrots and onion into large chunks.  Mince the garlic.  Arrange the veggies in an even layer on the bottom of the crock-pot and add the bay leaves.

Rinse off the brisket and place it on top of the vegetables.  If your brisket weighs more than 2 lbs. you may want to cut it in half.  This one is a point cut, just under 4 lbs. and I did end up cutting it in two pieces.

Snuggle the tea ball or cheesecloth bundle about halfway down so that it will be submerged in liquid.

Cut the cabbage into wedges and arrange them on top of the meat.  Whisk together the water, sugar and cider vinegar, and pour the liquid over everything.  Again, it may not look like enough, but more liquid will be created as the meat and cabbage cook down.  Cover and cook on low setting for 8-9 hours, depending on the size of your brisket.  The internal temperature of the corned beef should be 160º or higher.

It’s that easy friends.  Remove the spice bundle and transfer the corned beef to a cutting board.  Slice the meat against the grain.

Arrange on a serving platter with the vegetables and dinner is ready.  Let the festivities begin! 🍀

Notes ♪♫ Brisket – flat cut or point cut?  Choose a flat cut for leaner meat and even thickness (a good option if you are limiting fat or your crock-pot is small).  Point cut is a fattier piece of meat that is so flavorful and juicy, it is my personal favorite!  Whichever you choose, buy more than you think you will need as the meat shrinks considerably during cooking.  Both cuts are suitable for this slow-cooked preparation.

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Polenta

If you are gluten free like me, you might be looking for a change of pace from the usual potato and rice sides.  Enter Polenta!  Today I’ll teach you how to prepare this humble porridge and offer a few ideas on how to serve it.  The cooking method is very much like making risotto, and can take a full 40 minutes for regular, coarse ground corn meal.  For busy nights you can also find quick cooking polenta that takes much less time.  Whichever you choose, be sure the polenta is labeled gluten free.  Here’s how to make it…

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Ingredients:

  • 5 cups water, divided
  • 1.5 tsp. salt
  • 1 bay leaf
  • 1 cup gluten free polenta
  • 1 tbsp. butter
  • grated Parmesan cheese, to taste

Preparation:

Heat 5 cups of water in a saucepan.  In a second saucepan, combine 3 cups of the heated water, salt and bay leaf.  Gradually stream in the Polenta, whisking with each addition.  Bring to a simmer and cook over low heat, stirring frequently.

As the liquid becomes absorbed, add the remaining water 1 ladle at a time.  Continue to stir frequently until it reaches the desired thickness, about 40 minutes for regular and 5 minutes for quick cooking polenta.  At the end of the cook time, remove the bay leaf and stir in butter and Parmesan.

Yes, it’s that easy.  So now that you have made a batch of Polenta, how will you serve it?  You could simply enjoy it with extra Parmesan as a side dish.

Or top it with Crock-Pot braised beef for a hearty Italian dinner.

Another option, Beef Short Ribs with Polenta is a beautiful fall dish!

And finally, my personal favorite, the leftovers!  Once cooked, Polenta will begin to firm up almost immediately.  Before that happens, pour it into a baking dish lined with parchment paper.  Cool to room temperature, cover and refrigerate.  Later you can slice it into wedges and grill for about 8 minutes per side.

I hope I’ve given you a few new ideas for your gluten free dinner rotation.  Try a new dish and keep your menu interesting!

Notes: ♪♫ Polenta is made from coarse corn meal.  While corn itself is gluten free, cross-contact with other grains that contain gluten may occur during processing.  Be sure to check ingredient labels and if polenta is not labeled gluten free don’t hesitate to contact the manufacturer.

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Potato Chips

Crispy potato chips, hot out of the oven!  Better and tastier than store bought, with no preservatives and you control the salt content.  Only 3 ingredients – potatoes, seasoned salt and cooking spray.  Kid friendly, and even picky eaters will love them!

Potatoes are a mainstay of the gluten free diet, especially when dining out.  For me, homemade potato chips are a welcome break from the usual baked or mashed that I get at a restaurant.  I sliced the potatoes paper thin on a mandoline, but you can also do this with a good kitchen knife.  Potatoes can be peeled or not, I like mine with the skins on for extra texture.

2 – 3 servings

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Ingredients:

  • 1 large russet potato
  • cooking spray
  • salt or seasoned salt (I like Lawry’s)

Preparation:

Line a baking sheet with parchment paper and mist with cooking spray.   Slice the potato paper thin using a knife or mandoline.  Watch your fingers!

Spread the slices in a single layer on the baking sheet.  If you are doubling the recipe, do not crowd the pan.  Use 2 baking sheets.

Mist the tops with cooking spray and sprinkle lightly with seasoned salt.

Bake for 20 minutes at 425º, rotating the pan halfway through.  Check them after 15 minutes.

You can make them as soft or as crunchy as you like, just keep an eye that they don’t burn.  I think this batch is perfect, the chips are just starting to blister, and the edges are starting to curl.

Notes ♪♫ I prefer to bake potato chips on parchment paper.  Be aware that the chips baked on foil will brown much faster than with parchment, so check frequently that they don’t burn!

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Flourless Dark Chocolate Torte

Oh my!  Just look at this beautiful heart shaped chocolate torte.  It is a decadent dessert, worthy of a 5-star restaurant.  Perfect for Valentine’s Day, or any romantic celebration.  I still can’t believe I made it at home!

So many desserts are off limits for those of us with Celiac disease or gluten sensitivity.  If your valentine is gluten free, he or she will swoon when you bring this beautiful torte to the table, knowing they can safely indulge. ♥

You may be surprised to know that this cake is completely gluten free.  And a ganache is not that difficult to make.  I know, I was surprised too!

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Using toasted, ground almonds (not almond flour) is the secret to the amazing flavor and texture of this dessert.  Yes, it takes a little extra time and effort, but so worth it!

Years ago, I bought a set of heart shaped pans, just for this recipe! It was exactly what I needed to make a petite sized cake for two.  Unfortunately, that set from Wilton is no longer available but here’s something similar that you can get on Amazon.

The recipe has just enough batter to make 3 layers using a 6″ pan.

Ingredients:

  • 8.5 oz. good quality, gluten free dark chocolate wafers or bars, divided
  • 6 tbsp. butter
  • 3 extra large eggs
  • 1/4 cup sugar
  • 1/4 cup + 2 tbsp. brown sugar
  • 1/2 tsp. almond extract
  • 1/2 cup toasted almonds, ground fine in a food processor
  • 2-1/4 tsp. gluten free cocoa powder
  • 1/2 cup half and half or cream
  • 2 tsp. rum
  • cooking spray

 Preparation:

Melt 4 oz. dark chocolate with 6 tbsp. butter in a double boiler, whisking until smooth.  Set aside to cool before adding to the eggs (you don’t want to cook them).  Next beat together the eggs, sugars and extract.  With the mixer running, gradually add the cooled chocolate mixture, ground almonds and cocoa, and beat until well combined.  Pour into 3 pans (each pan is 6″) that have been misted with cooking spray.  I set my pans on a baking sheet to make it easier to transfer them to the oven.

Bake 15-17 minutes at 350º.  Cool in the pan for 5 minutes then transfer the layers to a rack.

When the layers have cooled to room temperature, make the ganache.

Place 4-1/2 oz. bittersweet chocolate (if using bars break into small pieces) in a medium bowl with the rum.  Heat the half and half (or cream) in a small saucepan, stirring frequently.  As soon as it comes to a boil, pour over the chocolate and whisk, whisk, whisk, until it is perfectly smooth.  Allow the ganache to cool 5 minutes.

Now arrange the first layer of the torte on a serving dish.  Pour a little of the ganache in the center and spread it outward to the edges with an offset spatula.  Top with the next layer of torte and do the same.

Next place the top layer and pour the rest of the ganache over it, letting it drizzle evenly over the sides.  Let the torte stand at room temperature for 2 hours or until the ganache is completely set.

Friends, this cake is sinfully rich!  Can you spy the ground almonds?  Yum! So delicious and filling, I was so pleased with how it came out.

Notes: ♪♫ A recipe is only as good as its ingredients, and that is why it is worth going out of your way to find quality dark chocolate.  Dark chocolate should be gluten free but as always, carefully check your labels and when possible, choose ingredients that are processed in a dedicated gluten free facility.

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Gluten Free BBQ Chicken Potato Skin Appetizers

This is a great appetizer to make for game day or a casual get together.  The recipe is somewhat labor intensive, but if you plan ahead like I did you can cut the prep time.

I used small round baby potatoes (also called new potatoes) that are perfect for bite sized finger food.  They are uniform in size, important when you want everything to finish cooking at the same time.  They come in red and yellow which makes a nice presentation.

Servings: 20

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Ingredients:

  • 10 small round potatoes about 2″ diameter
  • 1/2 sweet onion, cut into small dice
  • 1 garlic clove, minced
  • 1/2 tsp. gluten free BBQ seasoning
  • 2 cups shredded chicken (I used 2 leg quarters)
  • gluten free BBQ sauce
  • 1/2 cup shredded Gruyere cheese
  • 4 slices of gluten free bacon, cut into 1/2″ pieces
  • 1 bunch of scallions, sliced

Preparation:

The day before I made Crock-Pot Rotisserie Chicken, so we had chicken for dinner that night and reserved the rest for the appetizer.

I shredded and refrigerated the meat from 2 leg quarters.  If you already have chicken leftovers this is a great way to use them up!

Brush the potatoes with olive oil and roast them at 400º for about 1 hour or until they are easily pierced with a fork.

While the potatoes are in the oven, cook the bacon until crisp and drain on paper towels.

Cook the onions and garlic in the bacon fat, stirring frequently until the onions are soft and lightly browned.

Remove the potatoes from the oven and when they are cool enough to handle, cut them in half and scoop out the centers with a spoon.  Brush with olive oil and sprinkle with BBQ seasoning, then return to the oven and bake for 10 more minutes.

Mix the reserved chicken, onions, garlic and 6 tbsp. BBQ sauce together in a bowl.

Spoon some of the chicken mixture into each potato skin, top each with another tbsp. of BBQ sauce, then sprinkle with Gruyere cheese, bacon and scallions.

You can prepare ahead up to this point, just cover and refrigerate.  Before serving, bake uncovered at 350º for 15-20 minutes, or until the potatoes are heated through and the cheese has melted.  Drizzle with more BBQ sauce and serve hot.

Serve with more BBQ sauce for dipping.

Big on flavor, this appetizer will appeal to everyone, not just those who are gluten free.  Make a double batch, everyone will want a taste or two!

Notes: ♪♫   Wondering if your BBQ Sauce is gluten free?  I love Stubbs BBQ Sauce because not only is it gluten free but also it contains no high fructose corn syrup.  Their Smokey Mesquite is my favorite flavor.  Want to learn how to make a simple, homemade Gluten Free BBQ Sauce?  Check out my recipe here.

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