Archive for the ‘Entrees’ Category

 

Cleo Libonati, RN, BSN

Gluten-Free Pork Tenderloin with Pineapples and Sage

August 5th, 2009 by Cleo Libonati, RN, BSN


In less than 30 minutes, you can enjoy this easy entree. Tender pork is smothered in a sweet and sour sauce bursting with chunks of pineapples and raisins. Pork is rich in tryptophan, the amino acid needed to make serotonin for calm nerves and melatonin for restful sleep.

Ingredients
  • 1 pork tenderloin, about 16 oz.
  • 2 tablespoons olive oil
  • ½ teaspoon salt and pepper
  • 1 cup unsweetened crushed or chunked pineapples
  • ½ cup pineapple juice
  • ½ cup raisins
  • 4 fresh sage leaves or 1 teaspoon dried sage
  • ½ cup water
  • 1 tablespoon cornstarch or rice flour
  • 1 teaspoon rice vinegar
  • 1 tablespoon gluten-free soy sauce (optional)

 

Equipment

Skillet.

Process

Season pork with salt and pepper.  Cut  the length of meat across the grain into 1/2 inch thick medallions.  Add oil to skillet and heat to medium high then add meat.  Brown one side then cover 5 minutes.  Turn meat and brown all over.

Add pineapples, raisins and sage to skillet.  Bring to boil then reduce heat and simmer for 20 minutes turning once. Remove meat to heated platter.  Blend water, vinegar, soy sauce and cornstarch together then add to skillet.  Boil several minutes until thick and bubbly.  Serve over cooked rice. Serves 4.


Cleo Libonati, RN, BSN

Gluten-Free Lasagna with Tofu and Vegetables

August 5th, 2009 by Cleo Libonati, RN, BSN

This lovely, satisfying lasagna is very rich in calcium, phosphorus, potassium, and vitamin A with the health benefits of lycopene and antioxidants.

Ingredients
  • ½ box (8 oz.) gluten-free lasagna noodles, cooked as directed and drained
  • 2 cups soft tofu, mashed
  • 1 egg
  • 2 tablespoons fresh parsley, chopped
  • ¼ teaspoon pepper
  • ¼ cup Parmesan or Romano cheese, grated
  • 1 cup mozzarella or manchego (sheep) cheese, grated
  • 1 cup mushrooms, thinly sliced
  • 1 cup broccoli florets, separated into small pieces, or zucchini slices
  • 2 ½ cups tomato sauce

Equipment

1 ½ quart glass baking pan or casserole dish.

Process

Heat oven to 350 degrees F. Prepare or have ready tomato sauce. Prepare noodles and set aside.

While noodles are cooking, prepare cheese mixture. In a medium bow, combine tofu, egg, parsley, pepper and Manchego cheese and beat until fluffy.  

Assemble lasagna.  Spoon ¼ cup of tomato sauce onto bottom of pan, then lay 2 noodles over it. Spread tofu/cheese mixture over noodles.  Pour ¼ cup tomato sauce, and top with 2 more noodles. Arrange mushrooms and broccoli evenly over noodles then cover with mozzarella or manchego cheese.  Add ¼ cup sauce and top with noodles.  Pour remaining sauce over the top.  Sprinkle with the remaining Romano cheese.  Cover with lid or aluminum foil to prevent evaporation.

Bake 45 minutes, or until bubbly.  Remove lid or foil and bake 5 minutes more.  Allow to cool 10 minutes before serving.  Makes 4 to 5 servings.

Cleo Libonati, RN, BSN

Gluten-Free Stuffed Jumbo Shells The Easy Way

August 5th, 2009 by Cleo Libonati, RN, BSN

Love stuffed jumbo shells, but don’t want to use the oven? Here is a handy way to make shells in 35 minutes. What you need is a deep-sided large skillet with a lid — a nonstick electric is ideal. Reheat leftover shells to make a deliciously satisfying lunch.

Ingredients
  • 8 oz. box Grand Shells
  • 1 tablespoon olive oil
  • 1 to 2 cloves garlic, chopped
  • ¼ cup chopped onion
  • 24 oz. tomato sauce (3 of the 8 oz.cans)
  • 2 cups cooking liquid from shells
  • 1 teaspoon fresh or ½ teaspoon dry basil
  • ¼ teaspoon ground black pepper
  • 12 oz. ricotta cheese or soft tofu for dairy-free (add 2 teaspoons apple cider vinegar and a rounded teaspoon honey or fructose to flavor the tofu]
  • 2 eggs
  • 2 tablespoons chopped parsley
  • ¼ teaspoon ground black pepper
  • 2 cups grated mozzarella or Manchego cheese (sheep)
  • ½ cup grated Romano cheese (sheep)

 

Equipment

Large non-stick skillet.

Process

Cook Grand Shells according to package directions.  Before draining, remove and reserve 2 cups of the cooking water to add to sauce. 

Meanwhile, heat large skillet on low medium. Add oil, garlic and onion and cook until golden, about 2 minutes.  Add tomato sauce, pepper and basil. Simmer 10 minutes.  Stir cooking liquid from pasta into tomato sauce, then remove 1 cup to add later. 

In a medium bowl, mix ricotta or tofu with eggs, vinegar, parsley and pepper. If using tofu, add extra vinegar, ½  teaspoon  honey or fructose and ½ teaspoon salt to flavor. Fold in grated cheese or tofu.

To assemble:  Spoon 2 rounded tablespoons of cheese or tofu mixture into each shell.  Arrange stuffed shells in sauce, supporting, them to keep upright.  Sauce should not submerge the shells. Cover with lid and cook over low heat 20 minutes.  Add reserved cup of sauce and sprinkle with grated Romano cheese, cover and cook a few more minutes until cheese melts.  Serves 6. 

Cleo Libonati, RN, BSN

Gluten-Free Cabbage Leaves Stuffed with Ground Turkey

August 5th, 2009 by Cleo Libonati, RN, BSN

For thousands of years, people all over the world have found myriad ways to prepare this health-giving vegetable. Stuffed cabbage is a favorite with good reason — it’s so satisfying — to smell, to see and to taste! Cabbage is a great source for important vitamins like vitamin C, K and folate, minerals like calcium and potassium, plus fiber and bioflavanoids. Recipe also provides complete protein, iron, zinc, vitamin A, magnesium and riboflavin.

Ingredients
  • 12 to 14 large cabbage leaves
  • 1 pound fresh ground turkey
  • 1 cup raw rice
  • ¼ teaspoon black pepper
  • ½ teaspoon salt

sauce: 

  • 4 cups tomato sauce
  • 4 cups reserved cooking liquid
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon

 

Equipment

Large pot with lid.

Process

Core a head of cabbage, soak in hot water for 10 minutes then carefully peel off leaves.  Fill a large pot with 4 inches water and bring to boil.  Add half the leaves to soften but not enough to cook.  Remove to a platter.  Add the rest to soften, then remove.  Reserve 4 cups of the cooking water.

Meanwhile, mix the meat, rice, salt and pepper in a bowl.  Place ¼ cup of meat mixture onto the inside of a leaf where it was attached to the core.  Roll the leaf over while tucking in the sides and roll again to secure the contents.  Repeat with each leaf until filling is used up.

Add 4 cups of tomato sauce to the reserved cooking liquid.  Lay a few cabbage leaves on the bottom to protect the rolls from sticking.  Now arrange the rolled cabbages around the bottom, repeating until all are placed in the sauce.  Bring to a boil, then lower heat to cook gently for 40 minutes. Serves 4-5.

Cleo Libonati, RN, BSN

Gluten-Free Sauteed Beef Liver and Onions

August 5th, 2009 by Cleo Libonati, RN, BSN

Beef liver is the best source of copper, as well as, protein, iron, potassium, selenium and vitamin A. This recipe will help you appreciate the sweet flavor and smooth texture of health-giving liver, organic, of course.

Ingredients
  • 1 pound organic beef liver
  • 1 large mild onion
  • 1 tablespoon oil
  • ½ cup fine rice flour
  • ¼ teaspoon salt
  • ½ teaspoon black pepper

 

Equipment

Large heavy skillet.

Process

Rinse liver under cold water.  Carefully remove any large white veins by cutting or pulling them away from the liver.  Dredge liver pieces in rice flour then salt and pepper.  Set aside.  Heat pan over low medium flame then add oil.  In a minute, arrange liver in skillet.  Saute one side until golden.  Turn over and add onions.  Saute liver and onions untill golden.  Onions should be soft and translucent, about 5 minutes.  Be careful not to overcook since this will make the liver tough. 

To make sauce, remove liver to heated platter.  Mix 2 tablespoons cornstarch or rice flour to 2 cups water and add to the skillet with onions. Bring mixture to boil.  Turn down heat and cook 2 minutes to thicken.  Pour over liver.  Serves 4.

Cleo Libonati, RN, BSN

Gluten-Free Braised Chicken Livers & Onions

August 5th, 2009 by Cleo Libonati, RN, BSN

If you’ve never tried chicken liver, here is a dish that is nutritious, fast, and flavorful. Enjoy this excellent source of vitamin A, vitamin B12, iron, riboflavin, niacin (vitamin B3), pantothenic acid (vitamin B5), pyridoxine (vitamin B6), copper, selenium, and protein once a month to keep healthy.

Ingredients
  • I pound container of natural/ organic chicken livers; rinsed well in cold water to remove bitterness
  • ½ cup rice flour or corn flour (masa harina)
  • 2 tablespoons olive oil or canola oil salt & black pepper
  •  ½ medium onion, thin sliced
  • 1 cup water
  • 1 teaspoon lemon juice or vinegar (apple cider or rice)
  • 2 tablespoons rice starch or corn starch

 

Process

Cut liver lobes in half, then dredge in flour of choice.  Heat skillet to medium, then add oil and livers.  Sautee until golden, about 5 minutes. Sprinkle salt & pepper. Turn over and add onions.  Sautee everything till golden, about 5 minutes. Remove cooked livers to a heated platter.

To make gravy, add lemon juice or vinegar to water then stir in starch.  Add to pan, scraping up brown bits for flavor. Cook until thickened, about 3 minutes. Adjust salt & pepper.

Serves 4.