Tag Archives: Entrees

Gluten Free Crab Cake Recipe

gluten free crab cakes

Gluten Free Crab Cakes © 2011 Teri Lee Gruss

Gluten-free crab cakes are delicious and easy to make using ready-made gluten-free crackers. Make large crab cakes as an entree or mini-crab cakes for out-of-the-ordinary appetizers.

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 6 large crab cakes / 18 small

Ingredients: Read More »

Grilled Shrimp Tacos with Corn and Black Bean Salsa

shrimp-0051I would grill all year-long if I could. This year we had so much crazy snow drifts that it was a bit impossible to do. I love my grill dearly…great flavors, you can grill pretty much anything, its outside with the sun and the fresh air, easy clean up, and less fats are used! We grill steaks, chicken, burgers, hot dogs, hot sausages, shrimp, fish, pizza, and veggies…tons of veggies! Last year I bought one of those little grill baskets for I think $3.00 and it works like a charm, especially for mushrooms.

Last week we got the tank refilled and have used it quite a bit since. We are both trying to get in better shape and eat healthier (a follow-up post to my I’m on a mission…post will appear soon, I promise!). So the grill comes in very handy for Read More »

Kale and Beef in Chestnut Sauce

Wanna hear something funny? When I first started my blog, I intended it to be an even mix of meals, breads, soups, desserts, etc. that mirrored how we eat. When I re-did my recipe index, I realized that notion bit the dust a few years back, and surprise, surprise, it seems like my blog is brought to you by the letter C and the word chocolate. Not that I don’t love chocolate, but I’d kinda like to balance things a little more.  Just cause.

Then again, as I look at my very un-photogenic, super-yumtastic stew, maybe part of my decision is because dessert photographs better? Read More »

Gluten-Free Tater Tot Casserole

Tater Tot Casserole. With a name like that, how can you go wrong!?!

While growing up, one household favorite was the tater tot casserole my mom would make. She loved it because, as a busy single-mom,  she could make it ahead of time and then pop it in the oven when the time came. Us kids loved it for the most obvious reason: It had tater tots in it!

We have easily modified this casserole to be gluten-free, and can once again enjoy the comfort it brings on a cold, wintry day. Read More »

One Dish, Three Meals – Mexican Style!

I have never viewed being on a gluten and dairy-free diet as restrictive. Of course there are many foods I can’t have, but there are many more foods I can enjoy. However, more so than I did before I went gluten-free I get in phases where I feel like I’m eating the same foods. This is especially true since I have had to restrict my diet even more due to acid reflux.

When my parents came up last time my mom brought me two 1lb containers of ground turkey. I had made a meatloaf with one and had been enjoying the frozen turkey burgers my mom had made, but with my last 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 »

Quick and Easy Gluten-Free Cioppino Recipe

I have lived in Northern California for over a decade and I have never made cioppino until last week. I have no idea why; maybe it seemed intimidating, even to me! After having it at a friend’s house over the holidays and seeing how simple it was, I knew it was time for me to tackle it.

The recipe she used was this one from Giada de Laurentiis which was delicious, of course, but one thing she (my friend, not Giada) complained about was the availability (and cost) of the fish stock. Since I often make seafood risotto with chicken stock, I was curious if I could pull it off for cioppino as well.

After making it last weekend for some friends, the results were unanimous; the chicken stock not only made the broth lighter but it was less salty. I decided to use the juice from the canned clams to add some extra flavor. With the exception of the halibut and the crab (it’s high season for Dungeness right now), the other fish was frozen (shrimp and scallops) or from a Read More »

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