You are currently browsing the tag archive for the ‘gluten-free’ tag.

  • Ingredients
  • Olive oil
  • 1 small shallot, chopped
  • 1 large garlic clove, minced
  • 3/4 tsp. dill weed, or 1 Tbsp. fresh dill, chopped
  • 1 Tbsp. fresh parsley, chopped
  • 1# package of “baby” carrots
  • 1-1/2 tsp. white wine vinegar

In a medium skillet, pour a bit of olive oil and stir-fry shallot and garlic until soft. Stir in dill weed and parsley. Stir in carrots until they are well coated with the oil and herb mixture. Cover the skillet and cook over medium heat until the carrots are tender, stirring only occasionally. It’s tasty-good if the carrots turn brown along the bottom. Sprinkle with salt, pepper, and a splash of white-wine vinegar before serving. Serves 4 as a side dish.

NOTES: This also works well if you prepare it ahead of time and reheat in the oven until warm. I doubled this recipe and it worked out great, just make sure you use a larger skillet. Herb Garlic Carrots were the hit of our Easter 2022 dinner. As recipes do, this morphed from the awesome Chungah at Damn Delicious. Check it out.

  • Ingredients
  • Cornish game hens, patted dry
  • Olive oil
  • Favorite seasoning or dry rub

Rub hens with olive oil. Sprinkle or rub with seasoning, inside and out. Let stand for one hour. Preheat the smoker to 275 degrees F. Place the hens into the smoker at 275 degrees F until they reach an internal temperature of 165 degrees F. Remove from heat, cover loosely with foil, and let stand for about thirty minutes. It should take about three hours from sprinkling with seasoning until ready to serve. The smoking part itself takes approximately an hour and a half. These are totally moist and delicious.

Notes: I’m using a pellet smoker (Traeger). This is so simple to do. If the hens are chilled when you place into the smoker, it’s going to take longer. I did this with two hens. If there are more in the smoker, it’s going to take longer.

  • Ingredients
  • 1-2 cloves garlic
  • 1 15-oz. can cannellini beans, drained and rinsed
  • 1/3 cup fresh parsley, chopped
  • 2 Tbsp. lemon juice
  • 1/3 cup olive oil
  • 1/2 tsp. salt, or to taste
  • Pepper to taste

Place all the ingredients in a small food processor. Process until the mixture is a a dip-like paste. If it seems too dry, add more olive oil. Make sure to taste for salt. Serve with your favorite gluten-free chips or crackers or pita wedges or as a condiment for sandwiches. It’s all good.

NOTES: This keeps well under refrigeration for a day or two if you need to make it ahead. Be careful not to overdo the garlic. I used three large cloves last time and, wow, that was really strong! I like this dip because it’s made from ingredients I usually have on-hand, like fresh parsley. Its lack of wheat, rye, dairy, fish, and seafood makes it so everyone in the family can enjoy it. You could try any kind of white bean, instead of cannellini. I happen to like the flavor of the cannellini.

  • Ingredients
  • Olive oil
  • 1/2 onion, diced
  • 1 carrot, diced
  • 1 quart chicken broth, approximate
  • 1 tsp. dried dill weed
  • Salt and pepper to taste
  • 2 potatoes, peeled and cut into 1″ pieces
  • 1 zucchini, cut into 1″ pieces
  • 2 cups fresh spinach, chopped
  • Juice of 1/2 lemon
  • 2 hard-boiled eggs, diced
  • Sour cream topping, optional

In a large cooking pan, stir fry onion and carrot in a bit of olive oil until the onion is translucent. Stir in chicken broth, dill weed, salt and pepper. Bring to a boil and then reduce heat. Let it simmer until the carrot is nearly cooked through. Stir in the potatoes and simmer until nearly cooked through. Stir in the zucchini and simmer a couple minutes. Add more broth now if you think it needs more. Stir in the spinach. Simmer for a couple minutes longer. Stir in lemon juice and eggs. Serve with a dollop of sour cream on top. The yield is about 4 servings.

NOTES: I found this recipe at Lavender and Macarons called Green Borscht (Ukranian Spinach Soup). I had never made anything quite like it before. I mean, chopped hard-boiled eggs in the soup?! It is surprisingly very delicious. I didn’t follow their recipe very closely, but oh well. What you see written here is the way that I did it. Two of us ate the whole thing for lunch, so if that’s all you’re making for four people you better double it. It seems to me this would be easy enough to turn vegetarian if you used vegetable broth instead of chicken broth.

  • Ingredients
  • 1/3 cup Dijon mustard
  • 1/4 tsp. paprika, sweet or smoked
  • 1/4 tsp. salt
  • Dash pepper
  • 8 bone-in, skin-on chicken thighs
  • 1/2 cup diced bacon (or pancetta)
  • 1/2 cup diced onion
  • 1/2 tsp. dried thyme (or 1 tsp. fresh)
  • 3/4 cup white wine
  • 2 Tbsp. grainy mustard
  • 2-3 Tbsp. heavy cream

In a large bowl, stir together Dijon mustard, paprika, salt, and pepper. Stir the chicken thighs around in the bowl, so that they are fully covered with marinade. Set aside.

In a skillet, fry the bacon until it starts to brown. Remove it from the pan and set aside. Discard all except about a tablespoon of the bacon fat, or add olive oil if you used pancetta or a dry bacon. Add onion to the skillet and stir-fry until soft. Stir in the thyme and cook for another minute or so. Remove the onion/thyme mixture to the bowl with the bacon.

If the skillet requires more fat, add olive oil. Over medium-high heat, add half the chicken and brown it on both sides. Remove chicken from skillet to a plate and set aside. To the skillet, add more olive oil if necessary, and add the second batch of chicken to brown on both sides. Remove from skillet and set aside.

Add the wine to the hot skillet. Stir and scrape up as many brown bits as you can. Add the chicken, bacon, and onions to the skillet with the wine. Cover the skillet and cook for about fifteen minutes, turning the chicken every once in awhile. Check the chicken for doneness and cook until it’s cooked through.

Remove the chicken to a serving platter. Stir grainy mustard and cream into the sauce in the pan. Heat through. If it’s too thick, add a little warm water. Spoon the sauce over the chicken.

NOTES: I don’t know what it is about this recipe, probably the bacon, but it is super yummy! The recipe originates with Jennifer at Seasons and Supper. She recommends serving with potatoes or pasta. I usually serve this with Twice-baked Cauliflower and a salad. What you see pictured is the recipe using only 6 chicken thighs and, instead of plating it at the end, I put the thighs back into the sauce in my skillet and served it from there. I use Spanish smoked paprika and it’s sublime. I have marinaded the chicken for minutes and for longer than an hour. I’m not sure it makes a difference. There is a lot of fat rendered into the sauce from the chicken. This does not bother me, but it may you.

  • Ingredients *read the method first
  • 4 cups cabbage, shredded
  • 1/2 jalapeno, seeded and finely diced
  • 3 Tbsp. red onion, finely diced
  • 1 tomato, finely diced
  • 3 Tbsp. cilantro, chopped
  • 1 tsp. garlic sea salt
  • Juice of one lemon

Method: I ran the ingredients, cabbage through cilantro, through my food processor’s shredding blade instead of dicing and chopping. I started with cabbage and ended with cabbage in order to get all the softer vegetables to go through. Sprinkle with garlic sea salt and lemon juice. Stir. Refrigerate for an hour or so. That’s it. You’re done.

1/31/2022: Three weeks ago I was sitting on a beach in Roatan, Honduras soaking in the rays. I rousted myself up to see what was at the lunch buffet and brought a piece of roasted chicken and coleslaw back to the beach on a paper plate with plastic utensils. It turned out to be the best coleslaw I’ve ever eaten and I don’t think it was just because of the sun and sand atmosphere, although that could have something to do with it. I noticed the slaw was not bound with mayonnaise and it had tomato in it. Today I found a recipe on Pinterest called “Mexican Cabbage Salsa” by VeganBlueberry and decided to try a riff on that. Close. Very, very close. I do not have a green cabbage on hand, so used red instead. I’m amazed at how good this tastes. Yum!

I used to make this often using a different, more time-consuming, method. Since discovering Olive Tomato’s method, I’m back to making Briam again. I do love it.

  • Ingredients (any of the following vegetables — it’s okay if you don’t have them all)
  • Potatoes, 1/2+” slices
  • Tomatoes, any kind, chopped
  • Eggplant, 2″ chopped
  • Zucchini, 1/2+” slices
  • Onion, quartered
  • Bell pepper, sliced
  • Garlic, minced
  • Oregano
  • Parsley
  • Salt and pepper
  • Tomato paste (1-2 Tbsp.)
  • Water
  • Olive oil
  • Feta cheese, crumbled

Prepare a sheet pan or other flat baking pan by rubbing with olive oil or spraying with non-stick. I used a cast-iron 9×13″ pan for what is pictured here. I’ve used two 9×13″ glass pans before. The goal is a single layer of vegetables, but since you will be covering the pan to bake it, a sheet pan may be too difficult. I’ve used the 9×13″ with great success. Preheat oven to 350 degrees F.

Into a very large bowl, place all the vegetables. Stir in the seasonings, a pinch of this and that. Dilute a tablespoon or two of tomato paste with a bit of water. Use your hands to stir it into the vegetables. Swazz olive oil over the mixture and also stir it, again, with your hands works best. Place the mixture into the baking pan, scrape the bowl. Without sprinkling the dish with water, pour in about 1/3 cup water and tip the pan to distribute. Cover and roast at 350 degrees for an hour. The vegetables should be cooked. Remove cover and roast an additional 30-45 minutes to brown them.

Remove from oven and serve warm (or let them cool down and serve at room temperature) sprinkled with Feta cheese. Serve some nice warm bread with this and it is perfection.

NOTES: you can see in the picture that I didn’t have potatoes or tomatoes. Last time I didn’t have eggplant or zucchini. It really doesn’t matter, it’s all good. One last thing, I served it with Savory Spinach and Artichoke Bread Pudding and that was a great accompaniment.

This started as a recipe from spendwithpennies.com and it morphed from there. Press the easy button with this one. It’s very simple if you already have cooked chicken and are wondering what to do with it. Try this! The salad itself is gluten-free. The pictured sandwich is not.

  • Ingredients
  • 1/2 cup mayonnaise
  • 1 tsp. Dijon mustard
  • 1/2 tsp. dried dill weed (or more if you have fresh chopped dill)
  • 1/2 tsp. kosher salt
  • Several turns of the pepper grinder
  • 2 Tbsp. red onion, finely chopped
  • 1 celery rib, diced very small
  • 2 cups fully cooked shredded chicken

Mix together mayo, mustard, dill, salt and pepper. Stir in onion, then stir in celery. Stir in chicken. If it seems too dry, add a bit more mayonnaise. Serve on bread as a sandwich filling or atop lettuce as a salad.

This is simply delicious. It’s very easy to make.

  • Ingredients
  • 1/2 oz. dried mushrooms
  • 1 cup boiling water
  • 1-2 Tbsp. olive oil
  • 4 bone-in chicken thighs (with skin)
  • 8-12 oz. unsmoked kielbasa (about 2 links)
  • Salt (or seasoned salt) and pepper
  • 1 cup chopped onion
  • 1 large carrot, chopped into 2″ chunks
  • 2 celery stalks, chopped into 2″ chunks
  • 2 garlic cloves, minced
  • 2 Tbsp. chopped fresh sage
  • 1 cup white wine
  • 2 dried bay leaves
  • 1 can tomato puree
  • 1 can cannellini beans, rinsed and drained

Preheat oven to 325 degrees F.

In a small bowl, soak the dried mushrooms in boiling water, covered, for at least fifteen minutes. Remove and chop the mushrooms, then return to the liquid, or set them aside. Reserve the liquid.

In a Dutch oven, heat 1 Tbsp. olive oil over medium high heat. Season the chicken with salt and pepper. Cut the sausage links into very large pieces, 4 inches or so. Brown the chicken and the sausage in batches until well browned. Add more olive oil as necessary. Remove chicken and sausage to a plate. Into the Dutch oven add the onions, carrots, and celery. Cook until onion is translucent. Add garlic and sage. Let it cook another minute or so. Stir in the wine and bay leaves. Let it simmer until the liquid has reduced by half. Stir in mushrooms with reserved liquid, tomato puree, beans, salt and pepper to taste. Nestle the chicken, skin side up, and sausage into the bean mixture. Cover and bake at 325 degrees for two hours.

Serves 4.

NOTES: Finding unsmoked kielbasa is a challenge. I think the dish will be great if you use a smoked sausage. I’m still using up a case of tomato puree that I bought awhile back. This is one of my favorite recipes for it. I made my own puree once by draining a 14 oz. can of tomatoes and pureeing the remaining tomatoes in a blender. Alternatively, you could try using about 4 Tbsp. tomato paste and a cup of chicken broth. I did not drain the fat from the pan before I added the vegetables, but you could do that if you had rendered what you considered too much fat from the chicken. I have used the automatic setting on my oven, so the dish was finished and sat with the heat turned off for 30-45 minutes. No problem. I was hoping it would be one of those leave-and-come-back-when-it’s-finished dishes and it was! The chicken just fell apart and was fork tender. No knives needed at the table. I suppose if you don’t have a Dutch oven you could use any type of appropriately sized baking dish, then just do everything in a skillet until you get to the baking part. I think 9 x 13″ might make too thin of a bean layer, so a dish with less square inches, but taller sides would be best. You never know until you try, though! Go forth and cook!

I’ve been trying to tweak this dish since I first had it at a family gathering. It was so, so good that I wanted to add it to my arsenal of gluten-free foods. You could go a lot of different ways with this to punch up the flavor. I’ve used canned diced green chiles here, but consider how bacon bits would be amazing.

  • Ingredients
  • 2 large russet potatoes, parboiled, then shredded
  • 1 cup sour cream
  • 1-1/2 cups shredded sharp cheddar cheese, divided
  • 4 oz. can diced mild green chiles
  • Salt and pepper

Preheat oven to 375 degrees F. Grease or spray an 8×8″ baking dish with non-stick spray.

In a large bowl, mix together the shredded potatoes, sour cream, 1 cup cheese, and chiles. Stir in a liberal amount of salt and add pepper to taste. Spread into the prepared dish. Sprinkle remaining 1/2 cup cheese over the top. Bake, uncovered, at 375 degrees F for 45-60 minutes. Serves 4.

NOTE: Parboiling was an interesting challenge as I had never done that before. It means to boil the potatoes whole, or in large pieces, until the outsides are tender, but the insides are still hard. Kinda tricky. They shred rather nicely, though. I used a hand shredder one time and then another time I used my Cuisinart shredder attachment. Either way is fine. The dish requires a generous amount of salt. The first time I tried this I didn’t use enough and the whole thing was rather, muh blah. The last time I made it using garlic sea salt. REALLY good! When I ate this at Easter dinner for the first time, Andrew and Sharon had added just a teensy bit of diced (I assume pickled) jalepeno. My husband thinks I’m killing him with spicy food, so I didn’t put any jalepenos in the potatoes. The baking time will depend upon how big and how parboiled the potatoes were to begin with. You want to make sure they’re very soft before removing the finished product from the oven. I served these with stove-top pork spare ribs in a type of barbecue sauce. The potato dish’s green chile component complimented the ribs nicely.