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New feature!

11 Feb

After discussing the need with my friend Jen, I have added a new category to the site for gluten free recipes. With Jen’s help, we went back through all of the recipes currently on the site and indicated which qualified as gluten-free (there were thirty of them!). Some recipes now have slight modifications which, when followed, will make the recipe gluten-free.

I hope this new feature helps those visitors who are looking for this particular dietary requirement.

Thanks, Jen!

Lamb Stew

28 Jan

2 pounds lamb stew meat, with fat
1 cup red wine
3-4 cups lamb broth*
Butter and olive oil
1 small can tomato paste
several sprigs fresh rosemary and thyme, tied together
2 cloves garlic, peeled and mashed
2-3 whole cloves
1 teaspoon dried green peppercorns, crushed
2-3 small pieces fresh orange peel
1 pound small red potatoes
1 pound carrots, peeled and cut into strips
2 tablespoons corn starch dissolved in 2 tablespoons water

Marinate lamb in wine for several hours or overnight. Remove from wine and dry pieces very well with paper towels. In a heavy flame proof stock pot, brown stew meat on all sides, a few pieces at a time, in butter and olive oil, removing to a plate for subsequent batches.

When all meat is browned, pour out browning fat and add wine used for marinade and broth* to the stock pot. Bring to a rolling boil and skim off any scum that rises to the surface. Reduce heat and add browned meat, tomato paste, herbs, garlic, cloves, peppercorns and orange peel.  Stir to combine, and transfer to a heavy casserole dish.

Place in a 350 degree oven and cook for two hours. Add potatoes and cook for an additional hour.  Add carrots and cook for an additional 30 minutes.  Just before serving, transfer to the stove and over a medium flame, stir in the corn starch mixture to thicken the sauce. Add salt and pepper to taste.

*Okay, so who’s ever heard of lamb broth?  Gotta love these old recipes.  Chicken or pork broth works just as well here.

** This recipe was updated on 2/9/08 to clarify some instructions.

Greek Veggie Wrap

28 Jan

One whole tomato, diced and drained (quartered grape tomatoes work well, too)
One whole cucumber, peeled, sliced in half lengthwise, then quartered lengthwise, de-seeded, then chopped
12 black olives, sliced
1 red bell pepper, sliced, de-seeded, and diced
1/2 small red onion, diced
1 rib celery, diced
1 can artichoke hearts, drained and diced (optional)
3 tbsp olive oil
1 tbsp red wine vinegar (balsamic is also good)
1 tbsp oregano
1 tsp garlic powder
salt and pepper to taste

3 oz feta cheese, crumbled
lettuce of choice
Cucumber or ranch dressing

Mix all ingredients in a large bowl except feta, lettuce, and dressing.  Cover and chill for at least one hour before serving.  Wrap ingredients in a flour wrap, flour or corn tortilla**, flat bread, or pita bread.  Top with feta, lettuce and dressing (if desired).


Makes a bunch of servings.  It’s also great when tossed with shredded lettuce as a salad. It’s best when eaten within two days of making it.

**For gluten-free, use a corn tortilla.

Tomato, Leek and Potato Bake

25 Jan

1 1/2 lbs potatoes
2 leeks, sliced
3 tomatoes, sliced
3 fresh rosemary sprigs, crushed
1 clove garlic, smashed
1 1/4 cups vegetable stock or chicken stock
1 tbsp olive oil
salt and pepper

– Preheat oven to 350 degrees
– Grease a five cup shallow ovenproof dish.
– Scrub and thinly slice the potatoes, layer them with leeks and tomatoes in the dish, scattering some rosemary between the layers and ending with a layer of potatoes.
– Add the garlic to the stock, stir in the salt if needed and pepper to taste, then pour over the veggies.
– Brush the top layer of potatoes in olive oil.
– Bake for 1 1/4 to 1 1/2 hours until the potatoes are tender and topping is golden and slightly crisp.

Spaghetti Squash

25 Jan

(updated 3/3/10)

1 spaghetti squash
1 can low sodium chicken broth
1 tbsp garlic powder, divided

– Halve raw spaghetti squash with a sturdy sharp knife, scoop out, and discard the squash poop with a spoon. (Editor’s note: “Squash poop”! BWAA!)
– Place halves into individual microwave-safe bowls.
– Sprinkle half of the garlic powder, plus salt and pepper to taste, into the halved squash.
– Fill the squash halves with chicken broth.
– Cover each bowl tightly with plastic wrap (I recommend Glad Press-n-Seal, regular Saran Wrap just melts away).
– Microwave squash on HIGH for five minutes at a time. Test squash at each interval by pushing a fork into various areas of the inner part of the squash. The squash is done when the fork goes all the way through the squash with no resistance.
– Example: One half of a small squash (fit into a cereal bowl) was done at thirteen minutes. I had to microwave each half separately because I can’t fit two bowls at a time in my microwave.
– Use a fork to scoop and separate squash strands, add any other ingredients you like at this point. Parmesan, Romano, or Pecorino, Feta, are all excellent additions to this dish, as well as, meat, sausage, veggies, olives, the list is endless.
– WARNING **** If you use a loose tomato based sauce DO NOT add it immediately to the squash; this makes the squash runny, mushy, and unpalatable. Instead garnish the dish with a little bit of sauce atop the squash, and then offer more sauce on the side, in a separate dish.

Jambalaya (Crock Pot)

25 Jan

12 ounces boneless skinless chicken breasts
1 1/2 cups green peppers, chopped
1 medium onion, chopped
2 stalks celery, sliced
4 cloves garlic, minced
1 (14 ounce) can whole tomatoes
1/3 cup tomato paste
1 can (15 oz) beef broth
1 tablespoon parsley
1 1/2 teaspoons basil
1/2 teaspoon oregano
1 teaspoon Tabasco sauce
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 lb shelled raw shrimp
3 cups cooked rice


– Cut chicken into 1 inch pieces.
– Put all ingredients (EXCEPT shrimp and rice) in crockpot.
– Cover; cook on low for 8 hours.
– Add shrimp the last 20 minutes of cooking.
– Stir in rice before serving.

I used two cans of chicken breast as we didn’t have any packaged chicken, and it turned out really well. I stirred a tablespoon of sour cream into my serving.

Makes about six generous servings.

Chipolte Tamale Pie

25 Jan

(modified from the recipe from RecipeZaar)

1 tablespoon olive oil
1 lb lean ground beef
1 medium yellow onion, chopped
1 green bell pepper, diced
2 garlic cloves, finely minced
2 teaspoons ground cumin
1 (15 ounce) can pinto beans, drained and rinsed
1 (8 ounce) can diced tomatoes
2 chipotle chiles (found in the Mexican food area of the grocery store), chopped, *plus*
1 teaspoon adobo sauce, from canned chipotle in adobo
1 cup grated cheddar cheese
1/2 cup chopped fresh cilantro leaves
1 (8 1/2 ounce) package cornbread mix (such as Jiffy)**
1 egg
1/3 cup milk

– Preheat oven to 400 degrees F.
– Spray an 8-inch baking or casserole dish with non-stick cooking spray and set it aside.
– Heat the olive oil in a nonstick skillet over medium heat. Add the onions, green peppers, and garlic and cook until transparent and softened.
– Add the ground beef and cook until it no longer pink and is cooked through. Drain off any excess fat and sprinkle the meat mixture with the cumin.
– Add the beans, tomatoes, chiles and adobo sauce to the skillet and bring to a boil over high heat. Reduce the heat to medium and simmer until heated through and slightly thickened, about 5 minutes.
– Remove pan from the heat and stir in the cheese and cilantro.
– Spread the beef mixture in the prepared baking dish, pressing down on it with the back of a spoon or spatula to make an even, compact layer.
– Combine the cornbread mix with milk and egg (note: this will NOT be according to package directions) and spread the cornbread batter over the beef mixture.
– Bake until the cornbread is golden-brown, 20 to 25 minutes. Let the tamale pie stand for 5 minutes before cutting into squares and serving.

I think I added too many chilis and too much adobo sauce, as this was SO HOT we could barely eat it.  And I love me some hot stuff.  So I think next time I’ll omit the chilis and adobo sauce and go for a milder version.

**To make this recipe gluten free, choose a gluten free cornbread mix – many store-bought mixes have gluten in them, so read the label carefully!

Bleu Cheese Spread

25 Jan

8 oz. cream cheese, room temp
6 oz. bleu cheese
1 tbsp. lemon juice
2 tsp. grated onion
1-2 tbsp. mayonnaise (to taste)

Mix all ingredients together, adding the mayo 1/2 tbsp at a time until mixture is creamy. Serve over crackers or use to stuff celery stalks.

This stuff was a fixture during holidays at Grandma’s. I will be the only person in my household who will eat it, and I COULDN’T BE HAPPIER.

Garlic Lime Salmon

25 Jan

– 2 lbs. salmon, cut into serving sized pieces (4)
– 4 cloves garlic, minced
– 4 tbsp. butter or margarine, softened
– 2 limes, cut in half
– salt and pepper to taste

Preheat oven to 400 degrees.

  1. This is a recipe that Dawn gave me.
  2. Make a tinfoil “boat” for each piece of salmon, raised on the edges so the juices don’t run over.
  3. Place each piece of salmon, skin side down, into a boat. Place boats on a cookie sheet.
  4. Sprinkle the juice of half a lime onto each piece of salmon.
  5. Mix together minced garlic and softened (not melted!) butter, spread evenly over salmon pieces.
  6. Sprinkle each piece with salt and pepper to taste.
  7. Cook in oven at 400 degrees for 45 minutes.
  8. When the salmon is done, the skin should adhere to the tin foil, making it easy to peel the salmon away and place it on a serving plate. I usually put the edge of a metal spatula in between the salmon and skin and ease them apart that way.
  9. Top each piece of salmon with Black Bean and Corn Relish (optional – again, Calvin just covers his in ranch dressing).

Black Bean and Corn Relish

– 1 sm. can corn niblets
– 1 sm. can black beans, rinsed and drained
– 2-3 tbsp. fresh cilantro
– 2 ripe tomatoes, chopped
– 2 limes, cut in half
– 1/2 onion, chopped
– Fat free Italian dressing

Mix all ingredients in a large bowl, squeezing the juice of the two limes into the mixture, and using enough dressing to give it a “relish” texture. Chill. Leftover relish is excellent on top of pasta or when mixed with a can of tuna fish for a good and healthy lunch.

Shrimp Scampi

25 Jan

– 1 lb raw shrimp, peeled and deveined
– 3/4 cup white wine
– 1/4 cup light olive oil
– 1/2 cup unsalted butter
– 2 tablespoons margarine
– 3 tablespoons minced garlic
– 1/4 teaspoon paprika
– 1/2 tablespoon parsley flakes
– grated parmesan cheese, to top

  1. Heat wine, olive oil, butter, margarine, and garlic in a large skillet on medium heat until it just starts to simmer.
  2. Add paprika and parsley flakes, stir, immediately add shrimp.
  3. Cook for about 4 or 5 minutes or until shrimp turns pink. Don’t overcook!
  4. Spoon shrimp onto plate with the cooking sauce and top liberally with parmesan cheese. Can also be served over pasta.