Tag: skillet dinner

One Pot Chicken Dinner

When casual comfort food is on your mind, keep the prep simple with this easy braised dinner.  I used fresh, naturally gluten free ingredients like chicken, potato, carrots and onion.  Slow braising ensures the chicken leg quarters are falling off the bone tender.  As a bonus, this dish goes from oven to table in the same pan for easy cleanup.

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Dinner for two

Ingredients:

  • 2 chicken leg quarters
  • 2 tbsp. olive oil
  • Italian Seasoning
  • 1/2 medium sweet onion, cut into chunks
  • 1 medium potato, cut into chunks
  • 2 large carrots, peeled and cut into chunks
  • paprika
  • fresh rosemary
  • 1/4 cup white wine

Preparation:

Use a heavy, oven safe skillet with cover or a Dutch oven.  With the heat on medium low, add 2 tbsp. olive oil and brown the chicken, skin side down for 10 minutes.

Turn the chicken skin side up.  Add the onion, potato and carrot.  Sprinkle with Italian Seasoning, paprika, and fresh rosemary.

Add a splash of white wine, cover and place in the oven for an hour and 45 minutes (1-3/4 hours) at 300º.  Uncover, and cook for an additional 15 minutes to allow some liquid to evaporate.  Broil on low for 3 minutes to finish.  Garnish with a rosemary sprig and serve it right in the pan.

Notes ♪♫ Gluten free meals do not have to be fancy or difficult!  This recipe, made with naturally gluten free ingredients is delicious and satisfying.

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Gluten Free Shrimp, Fennel and Farfalle

This skillet dinner has all the requirements of an easy weeknight meal.  With just a little prep, a few pantry ingredients and only 2 pans to clean, what’s not to love?

Have you tried fennel?  It’s a common ingredient in many Italian dishes, both in raw and cooked form.  Raw fennel has a pronounced flavor that becomes milder when cooked.

I used a small amount of fennel as an accent flavor in this dish, but you can adjust to your taste.  It is the perfect complement to the shrimp, garlic and tomatoes!

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Ingredients:

Preparation:

Before you get started, toast the pignoli in a dry skillet until lightly browned and fragrant.  Set aside for garnish.  Heat a pot of salted water for the pasta.

If your shrimp are frozen, rinse them under cool water to thaw.  Peel and devein the shrimp, pat dry and toss with 1 tbsp. white rice flour.

Mince the garlic and chop the fennel into 1/2″ dice.  Heat 2 tbsp. olive oil in a large nonstick skillet.

Add the diced fennel and cook for one minute, then add the garlic and cook for 30 seconds.  Stir in the diced tomatoes, peas, wine and seasoning.  Simmer for 10 minutes to reduce the liquid.

Cook the pasta for 2 minutes less than the package directions.  Add the shrimp to the skillet and cook for a few minutes more, just until the shrimp turn pink.  You can add a small amount of the pasta water if needed.

Drain the pasta, add to the skillet and toss well.

Transfer to a serving platter and finish with a drizzle of olive oil.  Garnish with fresh parsley and toasted pignoli.

Notes ♪♫  When you have a well stocked pantry you can always pull a meal together in a hurry.  I always have frozen shrimp, bags of frozen peas and canned tomatoes on hand.  I am Italian, so you know I have a six month supply of gluten free pasta!  Parsley and garlic are also pantry staples, so I really just had to buy the fennel to make this dish.  I hope you will try the recipe!

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Gluten Free Garlic Shrimp Stir Fry

Easy stir fry meals like this one are a mainstay of busy weeknights.  In this dish, bright colorful veggies and beautiful jumbo shrimp come together in an Asian inspired sauce.  We love shrimp and I am always excited to buy the big, 2 lb. bag as it is both convenient and economical.  Typically the shrimp have already been deveined, so all that remains is to peel before cooking.  Completely gluten free, I used coconut aminos to keep the recipe lower in sodium and also made a very small amount of rice as we are watching carbs.  If salt is not a concern you can use all tamari, and of course you can adjust the rice serving for larger families (and appetites).

4 servings

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Ingredients:

  • 1 lb. frozen jumbo shrimp (21/25 count per pound)
  • 1/2 cup red bell pepper, sliced thin
  • 1/2 cup carrot, cut into matchsticks
  • 1 cup snow peas
  • 1/3 cup white rice
  • 1 tsp. sesame seeds
  • 2 scallions sliced thin, divided use
  • gluten free tortilla strips

For the sauce:

Preparation:

Toast the sesame seeds in a small nonstick saucepan and set aside.  Prep the veggies and cook the rice according to package directions.

If your shrimp are frozen, just run them under cool water for a minute then peel, leaving the tails on.

Whisk together the sauce ingredients.

Heat the olive oil in a large, nonstick skillet over medium low.  Add the bell pepper, carrots and snow peas.  Cook the veggies for 3 minutes, stirring frequently.

Add the shrimp to the pan and cook for 2 minutes longer, or just until they turn pink.

Pour the sauce over the shrimp and veggies, along with half of the scallions and cook several minutes longer.  As the sauce thickens, stir continuously.  Lower the heat if needed so it doesn’t burn.

Transfer to a serving platter and garnish with the remaining scallions.  Sprinkle with sesame seeds and tortilla strips.

To serve, spoon the shrimp and veggies over the rice with more sesame seeds and tortilla strips.

Notes ♪♫ How much is a half tablespoon?  You won’t have to “eyeball it” with this cool set of magnetized measuring spoons that includes the unusual measures of 1/2 tbsp. and 3/4 tsp. Great when you are making a half recipe or quarter recipe!  Plus they’re magnetized, so they won’t get lost!

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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.

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