Entrees

Gluten Free Slow Cooker Lasagna Recipe

Not only is this meal easy, it’s delicious and gluten free. Surprise your family one night by having them walk in the house to the smell of lasagna, coming from the slow cooker!

lasagna_slowcookerThis dish can be ready in less than 3 hours. If you will be gone most of the day, make sure to set the slow cooker to Low.

Gluten Free Slow Cooker Lasagna

Ingredients: Read More »

Gluten Free Tuna Melt Tostados – Easy & Yummy!

Do you ever put certain foods together that other people would cringe at? I used to have all kind of interesting combos when I was a kid: my Grandmas meat loaf, mashed potatoes, gravy & peas all mixed up and chili and mashed potatoes topped with cheese are just a couple that stand out in my head. My sister still eats one of her childhood favorite combinations – Doritos and applesauce. I don’t think I have ever tried that, or not that I recall. I may have blocked it out. LOL! Anyway, I don’t judge, as to each his own.

The other day I was craving a tuna melt. I meandered into the kitchen and started to pull out the ingredients to create my meal and realized I had no base for the melt. I had run out of my Food for Life English Muffins and Trader Joe’s French Rolls. Clearly I was slacking in the gluten-free grocery department or eating too many carbs – maybe a little of both. I began to brainstorm about what I could use for the base. Did I want to bake? Not really. I just wanted to eat. I spotted my corn tortillas in the refrigerator and a light bulb went on – tuna melt tostadas! This turned out so good that I may be using this as a new standby in my lunch line up!

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This turned out even better than I thought it would! I would absolutely Read More »

Gluten Free Veggie and Meat Chili Recipe

Amy’s Chili…mmmmm! :)

This is a variation of a “veggies on the verge” soup. When you make chili, it’s a good way to use up some of those vegetables in the fridge you are not sure what to do with. Go ahead and throw in carrots, sweet potatoes and celery if you have it. It will all taste good once it’s cooked. The extra vegetables are not necessary but certainly add nutrients to the mix. You can also use this recipe to make tamale pie.

Read through the recipe first; it’s easier to chop the onion and while that cooks, chop the other vegetables, hardest vegetables first to softest last. Serve it by itself, over brown rice, or even polenta for a complete Read More »

Gluten-Free Asian Pot Sticker Recipe

Gluten free asian dumplings

Gluten-free Dumplings. Photo: Amy Fothergill

I just want you to know that I don’t know and don’t claim to know how to cook everything. Some things I’m not interested in and some things…well, intimidate even me. I suppose the biggest factor in trying something new is giving myself enough time to fiddle with it and being able to live if it’s not 100% successful.

I’ve come to know Jeff Larsen who also teaches gluten-free cooking classes in the SF bay area. There are some things we do which are very similar and some things we do differently. Either way, there’s a language we both speak and it’s been a pleasure getting to know him. I mention him because he teaches a number of classes around Asian cooking, specifically dumplings. I have had a very good gluten-free pot sticker from Feel Good Foods but there’s nothing like Read More »

Gluten-free Beef Stew Recipe

gluten free beef stew recipeWhen the weather turns cool, I think comfort foods. With a busy day ahead, I knew my crock pot would come in handy. Once again, it delivered, even with a power outage toward the end of its cycle!

Here’s a delicious recipe for beef stew which I have converted to gluten-free. To make it “with gluten”, use regular flour instead of the white rice and potato starch. The process and seasonings are the same.

We are very lucky to have quality beef right down the road, fromMarkegard Family Grass-Fed. The test is in the taste which truly delivered. It wasn’t too greasy, either, and was very tender. Read More »

Gluten-Free Braised Chicken Livers & Onions

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.

Gluten-free Burrito Casserole Recipe; Leave the Tortilla Behind

gluten free burrito

Deconstructed Gluten Free Burrito, Photo: Amy Fothergill

One thing that can be missed on a gluten free (gf) diet is a burrito.

One idea is to leave the tortilla out of the picture entirely and just focus on the filling.

This “deconstructed” burrito casserole is healthy, family-friendly, and versatile. Once the rice and meat are cooked, it only takes minutes to assemble and about 20 minutes to heat. Dinner is served! Read More »

Gluten-Free Cabbage Leaves Stuffed with Ground Turkey

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.

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