Categotry Archives: Main Dish

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Gluten Free Stromboli with Gluten Free, Vegan Pizza Crust

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As I was perusing Pinterest I saw this recipe for pizza crust….now if you’ve been GF for any length of time you know how hard it is to find a good pizza crust.  Well, this picture looked so amazing, of course I didn’t actually believe it could be gluten free by the looks of it.  Which meant I had to try it for myself to see.  Well, let me tell you that it is just as good as it looked on the blog!

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This one was baked in the oven

So, I have used this crust numerous times.  I made stromboli, I used it to wrap around hot dogs, pizza in the oven, pizza on the grill.  It is amazing!!

I made a few changes, but not many. I also double the recipe because it freezes beautifully after par-baking.  So, you could definitely half this recipe, which was the original way the recipe was.

Dough:

2 1/2 -3 cups water or milk of choice, warm
5 teaspoons instant yeast
2 teaspoons sugar

5 cups GF White Flour OR Mock Better Batter (I used the MBB)

1 teaspoon salt
3 OR 6 teaspoons xanthan (since I used the mock better batter and it has xanthan and pectin I used the lesser amount)
3 or 6 teaspoons powdered pectin (since I used the mock better batter and it has xanthan and pectin I used the lesser amount)

2-4 Tablespoons olive oil for your hands when you handle the dough and to oil the parchment paper

Combine 2 cups of warm water, yeast and sugar.  Let sit until it begins to bubble.

While you wait combine the flour, salt, xanthan and pectin.  Whisk together.

Once the yeast is proofed add it to the flour mixture.  I used my Kitchen aid with paddle attachment.  Mix until it comes together into a nice ball.  Add more water if necessary.  You want it to be moist but not wet.  You want to be able to handle it. Rub the dough with olive oil.Cover and let rise 30 minutes.

Press the dough down.  Divide.  You should be able to divide this into four crusts.  You can make stromboli or you can make them into regular crusts, par-bake and freeze.  I made two stromboli and the rest I made into pizza crusts.  I made some personal sized pizzas to put in the freezer.

To put the stromboli together:

If you’re baking in the oven preheat to 400 degrees F.
If you’re using the grill fire it up to high.

Pizza Sauce
Shredded or sliced cheese
Toppings of choice

On a piece of parchment brushed with oil, roll out your dough into a large rectangle, as if you were making a rectangular pizza.  Not too thin or it will break when you fold it, not too thick or it won’t bake well
Spread on the sauce, leave about a 1/2 inch around the edges without sauce.
Sprinkle on cheese and toppings.

Fold the long side of the dough into thirds.  I used the parchment to lift it up and fold it over and then carefully peeled the dough off. Then fold the other side.

Use this parchment paper to bake on and place on a cookie sheet.  I put two on one sheet to bake.

Repeat if you’re doing more than one.

If you’re baking in the oven bake 15-20 minutes.  Your toppings may affect this.  If you have more wet ingredients it make take a bit longer.

For the grill: I have a special pan that can be used for the grill.  It has holes in the bottom and is rectangle.  I baked it for 7-10 minutes then I turned it over and cooked another 5-8 minutes.

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Gluten Free Easy Chicken Parmesan Bake

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This is another recipe that I picked for Kady to be able to make on her own.  I always go through the recipe before hand with her.  I decided to do it on the grill, but this was originally shown for the oven when I found and converted this recipe over here.

This is almost a five or less ingredient recipe…..almost.  Even though it has six ingredients I’m still going to include it with the 5 or less because it’s only one and it’s such and easy recipe.

 

6-8 boneless, skinless chicken breasts
24 oz pasta sauce

1/4 cup grated parmesan cheese
4-6 slices provolone cheese OR grated Italian cheese blend (this is what I used, I thought I had provolone but didn’t)

1/4 GF bread crumbs (I used plain chex cereal processed 1/2 cup of cereal to make crumbs)
2 teaspoons Italian seasoning

Morton’s Nature Seasoning OR salt and pepper

If you’re cooking on the grill fire it up.  I put mine on high to heat up and then lowered slightly when I put the dish on.  Alternately, preheat oven to 350 degrees F.

I used a cast iron skillet for the grill, which could be used in the oven too.  So, pick your dish accordingly.  If I was baking in the oven I’d use a 13X9 inch baking dish.

If I was using a baking dish I’d spray it with cooking spray or lightly oil it.

Place chicken in the dish season with Morton’s or salt/pepper.

Pour sauce over the chicken, it should cover it.

Top with shredded cheese and then the provolone or more shredded.

Mix the crumbs and Italian seasoning together and sprinkle over the top.

Bake 35-45 minutes.

Grill 20-30.  This will depend on the size of your chicken breasts.

Serve over pasta.

 

 

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Gluten Free, Dairy Free Maple Dijon Chicken (Freezer to Crockpot)

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Photo used from THE WORLD'S BEST CHICKEN from Rachel Schultz

 

1 1/2 # chicken breast (I used about 4 medium sized breasts – you could use thighs or legs if you wanted to)
6 oz dijon mustard
3 Tablespoons maple syrup (originally called for 1/3 cup, made with 1/4 cup, still a bit sweet so I will try it this way next time)
2 Tablespoons red wine vinegar
salt and pepper
Morton’s Nature Season
Rosemary (a couple sprigs fresh or 1-2 teaspoons dried)

1 gallon freezer bag – label with recipe and cook directions

Season chicken with seasoning put in freezer bag. Whisk mustard, syrup, vinegar together pour over chicken.  Add the rosemary.  Seal bag, squeeze out air and then massage the ingredients together so sauce gets all over the breasts.

You can cook this:

immediately in crockpot (Low 6-8 hours OR High 4-6)
in the oven 350 degrees 1-1 1/2 hours

Freeze and then thaw and cook according to crockpot directions

 

I keep forgetting to take a picture that’s why I haven’t posted this recipe.  Photo credit goes to Rachel Schulz.  By the way, mine didn’t look anything like this.  I cooked in crockpot and mine was very saucy.

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Gluten Free Rosemary Lemon Chicken & Potatoes

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I got the idea for this recipe from here.  It is super simple and comes together very easily.  It is almost a no-recipe recipe for me.  She’s a lot more precise at the original recipe than I am.

Rosemary Lemon Chicken
Rosemary Lemon Chicken

 

Chicken Breasts, boneless, skinless
Rosemary Sprigs (1/2-1 per chicken breast)
3-4 garlic cloves, chopped in big chunks
Potatoes (I used red) cut into quarters, lengthwise
1-2 (or more, if you like) lemons, sliced
Olive Oil
Salt & Pepper

Preheat oven to 425°.

In a 9X13 baking dish put down 1/2 the slices of lemon, 1/2 rosemary sprigs and 1/2 chopped garlic.  Salt and pepper your chicken breasts on both sides and place on top of lemon, rosemary and garlic.  Top with remaining lemon, rosemary and garlic.  Season potatoes and place those around and on top of chicken.  Drizzle olive oil on all of it.  Bake 30-60 minutes, until chicken and potatoes are cooked.  Cooking times will depend on how thick your chicken is and how much you cook.  Once cooked, cover/tent with foil and let sit for about 5 minutes.

Serve with salad or a side vegetable.

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Gluten Free Pupusa

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I served the pupusa with Spanish rice and romaine with sour cream and salsa on the side.

I think I found this recipe on pinterest.   I titled this post GF, but actually since this is made with masa harina (corn flour) it’s naturally gluten free, but you do need to make sure it’s not processed with gluten.  I use this brand , I thought it was certified GF, though it doesn’t say it on the site.  Make sure that you get flour not meal.  It’s not the same.

A pupusa is a traditional Salvadoran dish made of a thick, handmade corn tortilla that is usually filled with a blend of the following: cheese cooked pork meat ground to a paste consistency refried beans, or queso con loroco.

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For the tortillas-

Equal parts water and Masa Harina.
Salt
Morton’s Season Salt or other seasoning

Mix the water and corn flour together.  I found that I needed a little more water.  I started with 2 cups each. Then added a little more water.  The dough worked better being more wet than dry, but not too wet.  It shouldn’t stick to your hand.

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I used an ice cream scoop to make mine.  I scooped out and then flattened with my hand, put filling in with a smaller scoop (or spoon) then carefully fold tortilla around try to close the dough around filling so it doesn’t peek out.

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(These were the first ones and you can see where the dough was broken and I didn’t get it around the filling well. I got better with practice and you will too.)

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You can use whatever you want, as stated above.  I copied that definition from Google.  I didn’t know the meat was suppose to be ground to a paste.  I used leftover pot roast, shredded and added refried black beans and shredded cheddar.  I didn’t measure the ingredients the meat, maybe a couple of cups and 1 cup of beans a couple handfuls of cheese.

 

After you fill the pupusas then flatten them to about 1/2 inch thickness.

Heat oil over medium high heat.  I used light olive oil, but next time I think I will use shortening. I think that it will take a higher heat and not leave a flavor.

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I cooked these about 5-7 minutes per side.  I wanted them to be a little crispy and golden brown. Plus these are a thicker tortilla with filling so you want to make sure they cook in the center too.

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Gluten Free Pasta Fagiola (freezer to crockpot)

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This recipe makes a large amount.  I divided it into two bags before freezing.

 

2- 15oz cans cannelini beans
1 medium onion, chopped
1 rib celery, chopped
1 handful baby carrots, chopped
4 cloves garlic, minced
1 cup tomato sauce
2 cups water
1 quart (4 cups) chicken stock
2 teaspoons dried oregano
1 teaspoon dried rosemary
1 teaspoon dried thyme
Salt & Pepper
Morton’s Nature Season

*1 1/2 cups dried pasta (traditionally ditalini, I think.  They don’t make that in GF, I will probably use some small elbow)

Add all ingredients except pasta into two gallon bags.adding the pasta (3/4 cup per bag) when you put in crockpot.

Freeze.  Thaw in fridge.

Put in crockpot adding pasta, cook on low for 7-8 hours or High 3-4

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Gluten Free Hearty Western Casserole (freezer to crockpot)

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I think that I will serve this with tortilla chips and sour cream.

1 1/2 pounds ground beef, browned
16 oz can kidney beans, drained and rinsed
16 oz can corn, drained OR frozen
1 cup tomato sauce
1 cup shredded cheddar cheese
2 Tablespoons dried, minced onion
1/2 teaspoon chili powder
1/4 cup water
Morton’s Nature Season
Costco Seasoning

Put all ingredients in a freezer bag.

Freeze.

Thaw in fridge 24 hours before.

Cook on low 4 hours or high 2 hours

 

****UPDATE****

After eating this I would make a few changes to the recipe. I would probably just use my recipe or Tamale Pie (in cookbook) without the tortillas.  In my opinion this recipe need quite a bit more flavor.  So if you stick with this recipe you might want to amp up the seasoning a bit.  I think adding a Tablespoon of taco seasoning would do it.

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Gluten Free Coconut Curry Chicken (freezer to crockpot)

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This is based on Martha Stewart recipe, but I changed it up.  This one is super easy too, not too many ingredients.

1 1/2 pounds boneless, skinless thighs
1/2 pound carrots, chopped
1/4 medium onion, chopped
4 garlic cloves, minced
1 Tablespoon curry powder
1/2 teaspoon  coriander
salt and pepper
Morton’s Season Salt

1 can coconut milk

Place all ingredients, except coconut milk in a gallon freezer bag.

Freeze.

Thaw in fridge 24 hours before cooking.  Put in crockpot, add 1/2 the can of coconut milk.

Cook on low 7-8 hours or high 3-4 hours.

25 minutes before serving add the other half of the can of coconut milk.

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Gluten Free Zuppa Toscana

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IMG_5375When I went Costco last week I got an awesome deal (I think) on kale.  They had organic baby kale, washed and ready to eat for $5.49 for 3 pounds.  That, my friend, is a LOT of kale.   We’re not big kale eaters, but it is super healthy for you and in my search for crockpot meals/soups I found this recipe for Zuppa Toscana.  I changed it a bit to meet my pantry’s bounty.  I’m not sure how much my family liked it though it does have two of their favorites – potatoes and sausage.  I found some completely pork free, gluten free Italian sausage at Costco too, which was great.  They were not a big fan of the “green stuff”.  No one had seconds but me, I thought it was great.  The recipe didn’t call for it but I topped ours with sour cream and it was great.

 

1 pound Italian sausage links, cut into slices (mine was fully cooked, if yours isn’t you’ll need to brown it and then slice it)\

4 Russet Potatoes (I used red potatoes), peeled and cut into bite sized chunks
1 onion minced (I was lazy and used a couple of Tablespoons of dried minced onion)
4 cloves garlic, minced
32 oz Chicken Stock

1/2 bunch kale or swiss chard, destemmed and torn into bite size pieces

1 cup whole milk or heavy cream
1 Tablespoon cornstarch

1/4 cup cooked bacon pieces for topping
Sour cream, optional

Brown sausage, if needed and cut into slices.

Put sausage, stock, garlic, potatoes, onion in crockpot.  If needed, add water to cover the meat and vegetables.

Cook in crockpot 3-4 hours on high or low 5-6 hours.  I actually put mine on warm and cooked it from about 9pm-11:30am.

30 minutes before serving time, whisk cornstarch into milk/cream and add it and kale to soup.  I kicked it up to high for the last 30.

We at this for lunch and then I froze the rest for another meal, I hope.  I have heard that potatoes don’t freeze well, I’m hoping that’s just raw ones!

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Gluten Free One Pot Chicken, Potato & Green Bean Crockpot Casserole

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This is an super simple and delicious recipe.

Chicken Breast Tenders (I used frozen)
Potatoes, cut into chunks (I used 4 potatoes)
Green Beans (I used 2 cans, drained)
Salt & Pepper
1/2 stick of butter, diced
2 Tablespoons dressing mix – I used the Ranch OR Italian Dressing Mix from my cookbook.
I put the chicken in and then salted & peppered it on both sides.
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Chunked up potatoes.
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Sprinkled dressing mix over all and dotted with butter

O.

Cooked on high 2-3 hours, cook time will depend on chicken size and whether it’s frozen.

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