Mediterranean Cod

Ingredients:

  • 1 lb. Cod Filets
  • 2 tbsp. Garlic (minced)
  • 1 medium Onion (diced)
  • 1 large Red Bell Pepper (sliced)
  • 14 oz. canned Diced Tomatoes 
  • 2 c. Cherry Tomatoes
  • ½ c. Black Olives (pitted)
  • ½ tbsp. Red Wine Vinegar
  • ½ tsp. Paprika 
  • 1 tsp. Oregano (dried)
  • Olive Oil (enough to coat your pans/skillets)
  • Salt
  • Pepper

Directions:

  1. Add olive oil to a frying pan or skillet and place over medium heat.  
  2. Make sure your cod filets are dry, salt and pepper both sides of the cod.  
  3. Add the seasoned cod to your pan/skillet and cook for 2-3 minutes per side, until cooked though.  
  4. Remove the cod from the oil, place on a plate, and set aside while you make the sauce. 
  5. In a clean medium frying pan, coat the bottom of the frying pan with olive oil and place over medium heat.  
  6. Add the garlic to the oil and allow to cook for about a minute. 
  7. Add the onions and peppers to the olive oil and allow to cook until the onions become translucent and the peppers soften (about 5-6 minutes)
  8. Add the red wine vinegar and stir so that it’s fully mixed.  Allow to cook for about a minute.  
  9. Add the diced tomatoes, paprika, oregano, cherry tomatoes, and olives.  Stir so that everything is combined and mixed well.  
  10. Allow the sauce to simmer for about 10 minutes.  
  11. Add the cod into the sauce, and allow to cook for an additional 5-6 minutes.  
  12. Serve and enjoy!
Mediterranean Cod

Italian Vegetable Chicken

Ingredients:

  • 4 Chicken Breasts
  • 1 Medium Onion (sliced)
  • 1 Medium Bell Pepper (sliced) 
  • 2 Medium Zucchinins (diced) 
  • 1 container (about 8oz.) Mushrooms (sliced) 
  • 1 tbsp. Garlic (minced) 
  • 1 tbsp. Dried Oregano
  • 1 can (14.5 oz.) Diced Tomatoes
  • 1 c. Chicken Broth
  • Olive Oil (enough to coat your pan(s))
  • Salt
  • Pepper

Directions:

  1. Season your chicken with salt and pepper.  
  2. Add olive oil to a large frying pan, and cook your chicken. 
  3. While the chicken is cooking, make your sauce.   
  4. Prep your vegetables- slice the onions, bell pepper, and mushrooms, and dice the zucchini. 
  5. Add olive oil and garlic to a large frying pan and heat over medium flame.  Add the onions, and cook for about 3 minutes until they begin to turn translucent.  
  6. Add the peppers to the onions and cook for about 5 minutes until the onions are fully translucent and the peppers are soft.  
  7. Add the mushrooms and zucchini.  Cook for about 5 minutes.  
  8. Add the oregano, stir so that it’s fully mixed, and let cook for a minute.  
  9. Add the diced tomatoes and chicken broth.  Allow to simmer until the chicken is done cooking. 
  10. Add the chicken to a deep dish, and top with the sauce. 
  11. Serve and enjoy!
Italian Vegetable Chicken

Seared Scallops with Roasted Pecans and Tomatoes

Ingredients:

  • 2 lbs. Scallops
  • 2 c. Pecans
  • 2 c. Cherry Tomatoes
  • 2 tbsp. Olive Oil plus more to coat your pan
  • 2 tsp. Garlic (minced)
  • 3 Scallions (chopped)
  • 1 tsp. Tarragon
  • Ghee (enough to coat the bottom of skillet)
  • Salt

Directions:

  1. Preheat oven to 350 degrees fahrenheit
  2. Add the pecans and olive oil to a bowl and mix so that the pecans are coated. 
  3. Line a baking sheet and spread the pecans out in a single layer
  4. Lightly salt
  5. Place in the oven for 10 minutes
  6. Add oil to large skillet or frying pan, just enough to coat the bottom, and place over medium-high heat
  7. Add the tomatoes and allow to cook until the skin begins to blister
  8. Add garlic, scallions, and tarragon to the tomatoes.  Stir so that everything is mixed
  9. Reduce heat and allow to simmer on a low flame while you cook your scallops
  10. In a skilled or frying pan, melt the Ghee
  11. Sear the scallops so that both sides are a nice golden brown
  12. Add the pecans to the tomato mixture
  13. Plate the scallops and top with pecan and tomato mixture
  14. Serve and enjoy!
Scallops with Roasted Pecans and Tomatoes

Sausage and Peppers Macaroni using Barilla Elbows

I was torn between making a pasta dish and making sausage and peppers, so I decided to combine them both! Check out my recipe for Sausage and Peppers Macaroni and let me know what you think.

-The Gluten-Free Gal’s Guide

Ingredients:

  • 1 box Barilla Gluten Free Elbows
  • 1.5 lbs. Premio Sweet Italian Sausage (small chunks)
  • 2 large Red Bell Peppers (sliced into strips)
  • 2 large Green Bell Peppers (sliced into strips)
  • 1 medium Yellow Onion (chopped)
  • 2 tsp. Garlic (minced)
  • 28oz. Diced Tomatoes
  • 8 oz. Fresh Mozzarella Pearls (mini mozzarella balls)

Directions:

  1. Prep the sausage- If using sausage in casing, cut the sausage into small chunks.  If using loose sausage meat, there is no need to do anything.  
  2. Coat the bottom of a large frying pan with oil, add the sausage, and cook over medium heat until browned.  Remove the sausage and set aside. 
  3. Add the peppers and onions into the same frying pan.  Cook over medium heat until the onions are translucent and the peppers soften. 
  4. Leaving the peppers and onions in the pan, add the garlic, diced tomatoes, and cooked sausage.  Simmer over a low heat.  
  5. Cook the macaroni/elbows according to the instructions on the packaging.  
  6. Once the macaroni/elbows are cooked and drained, plate andtop with sausage and peppers sauce. 
  7. Top with fresh mozzarella pearls. 
  8. Serve and enjoy!
Sausage and Peppers Macaroni

Gluten-Free Crepes

I absolutely love making crepes. They can be sweet or savory and are super versatile. Check out this recipe for gluten-free and paleo crepes, and let me know what you think.

-The Gluten-Free Gal’s Guide

Ingredients:

  • ½ c. Coconut Flour
  • ½ c. Arrowroot Starch
  • 3 Eggs
  • 1 c. Coconut Milk
  • 2 tbsp. Coconut Oil (melted)
  • ½ tsp. Vanilla Extract
  • 1 tbsp. Monkfruit Sugar
  • ¼ tsp. salt

Directions:

  1. Combine the Coconut Flour, Arrowroot Starch, Eggs, and Coconut Milk in a large mixing bowl.  
  2. Using either a hand mixer or a stand mixer, mix the ingredients till combined into a batter.  
  3. Add the remaining ingredients and mix until fully combined.  
  4. Place a medium-size nonstick frying pan over medium heat.  
  5. Once the pan is heated, fill half a ladle with batter, pour batter in the middle of the pan, and move the pan so that the bottme is coated with a thin layer of batter.  
  6. Allow the crepe to cook until the crepe holds its shape and the bottom begins to turn golden brown.  
  7. Flip the crepe, and cook until the bottom begins to turn golden brown.  
  8. Remove the crepe from the pan and set aside.  
  9. Repeat until all of the batter has been used.  
  10. Stuff your crepes with your favorite filling, serve, and enjoy!
Gluten-Free Crepes

Avocado Dressing

I was grocery shopping a few days ago and probably spent 20 minutes looking at salad dressings. There are so many options, and after spending way too long reading ingredient labels, I finally gave up. Why was I spending so much time looking for the perfect dressing when I could easily make my own? This Avocado Dressing is gluten-free, paleo, and takes about 5 minutes to make. Give it a try and let me know what you think.

-The Gluten-Free Gal’s Guide

(Makes about 1 1/2 cups)

Prep and Cook Time: 5 minutes

Ingredients:

  • 1 medium/large Avocado
  • 1 tsp. Garlic, minced
  • 1 Lemon, juiced
  • 1 tbsp. Dijon Mustard
  • 1 tsp. Apple Cider Vinegar
  • ¼ c. Avocado Oil
  • ½ tsp. Salt
  • 1 tsp. Ground pepper

Directions:

  1. Add all ingredients into blender
  2. Blend until fully combined and smooth

My Gluten-Free Rosh Hashanah

To those of you that celebrate, L’Shana Tovah!  Happy New Year!  Like most Jewish holidays, Rosh Hashanah comes with its own special foods and family traditions surrounding these foods.  Unfortunately, being gluten-free often means a lot of these favorites in their traditional form are off limits.   

Before I go any further, I have to share that I do not keep Kosher or live in a Kosher household.  Many of these recipes and food combinations break some of the traditional rules and are made from ingredients that change the traditional food. What is featured are substitutions I had during the holiday in order to allow myself to be included in the celebration while enjoying some foods that my family typically eats during these special days.  

Rosh Hashanah would not be complete without a round challah.  After buying a gluten-free one for years, we decided to try our hand a making our own.  While the result looks nothing like the traditional version, the taste is nearly identical to the best substitution I’ve bought at stores and bakeries.  This version was definitely denser and less light and flaky than a traditional challah, but the taste was great.  

Gluten-Free Round Challah

Of course, no Jewish holiday would be complete without Chicken Soup with Matzo Balls.  I know everyone thinks their version is the best, but it’s not.  My mom, using my Grandma’s recipe, makes the absolute best Chicken soup there is.  While I appreciate all of the good stuff that goes into the soup, I’m a little weird.  I love the flavor, but I hate the texture of all the stringy green vegetables floating around, so I strain my soup.  No soup would be complete without Matzo balls, and thanks to Manishewitz Gluten Free Matzo Ball mix, I was able to indulge.  

Kugel, or noodle pudding has always been a staple at my family’s Rosh Hashanah table.  While usually made with egg noodles, my version was made with gluten-free spaghetti. Yes, this may seem like a weird substitution, but again, it did the trick of resembling one of my favorite holiday dishes.  

Another one of my weird eating habits is stuffed cabbage without the cabbage.  Yes, this may seem like just eating meatballs, but I’ve always loved the flavor but disliked the cabbage.  While the original recipe has some gluten containing ingredients, this version of gluten-free stuffed cabbage meatballs was modified to eliminate all of the gluten.  

Gluten-Free Stuffed Cabbage (without the cabbage)

This Apple Cake is another family recipe that was modified just for me.  The traditional flour was replaced with a one-to-one gluten-free substitute and it turned out great!

Gluten-Free Apple Cake

Finally, it would not be Rosh Hashanah without apples and honey.  Yes, both of these things are naturally gluten-free, but they are a very important part of any Rosh Hashanah dinner and blog post.  

Apples and Honey

Broccoli Salad

More than a decade ago, I attended a family party.  My Aunt made this broccoli salad, and at the end of the night, every relative walked out with a copy of the recipe in hand.  Ever since, this side dish has made an appearance at countless BBQs, potlucks, work parties, and regular dinners.   Give it a try and let me know what you think. 

-The Gluten-Free Gal’s Guide

Ingredients:

  • 5-6 c. Fresh Broccoli Florets
  • ½ c. Toasted Slivered Almonds
  • ½ c. Bacon (cooked and crumbled)
  • ¼ c. Red Onion (chopped)
  • 1 c. Peas (if you using frozen, make sure they’re thawed before using)
  • 3/4 c. Mayonnaise
  • 2 tbsp. Apple Cider Vinegar
  • ¼ c. Honey
  • ½ c. Dried Cranberries 
  • Salt

Directions:

  1. Fill a large pot with water, add salt, and bring to a boil. 
  2. Add the broccoli florets and cook for 1-2 minutes depending on desired crunchiness of the broccoli. 
  3. Drain the broccoli and let cool.  
  4. While the broccoli is cooling, mix all of the remaining ingredients in a large bowl.  
  5. Once broccoli has cooled, add to the other ingredients.  Stir until everything is fully combined.  
  6. Serve and enjoy! 
The Gluten-Free Gal’s Guide Broccoli Salad

Gluten-Free Strawberry Toast

Sometimes I just stand in the kitchen looking at the food I have for inspiration.  I’ve seen strawberry toast on many brunch menus, usually served with goat cheese or ricotta.  I didn’t have either, but I did have some really nice fresh strawberries, and fresh homegrown basil, so I decided cream cheese would do the trick.  The results were delicious!  Check out this combination and let me know what you think!

-The Gluten-Free Gal’s Guide

Ingredients:

  • Gluten-Free Bread (I used Udis Multigrain Sandwich Bread)
  • Cream Cheese
  • Fresh Strawberries
  • Fresh Basil 
  • Balsamic Reduction

Directions:

  1. Toast your bread.  
  2. I don’t like when cream cheese turns runny, so I always let my toast cool for a little bit before I put the cream cheese on.  
  3. Spread a layer of cream cheese on your toast to the desired thickness.  
  4. Slice your strawberries.  Place your strawberries on top of the cream cheese.  
  5. Slice your basil leaves into small slivers.  Sprinkle the fresh basil on top of the berries. 
  6. Finish with a drizzle of balsamic reduction.  
  7. Serve and enjoy!
The Gluten-Free Gal’s Guide Strawberry Toast

Gluten-Free Pizza

Ingredients:

  • ¾ c. Warm Water
  • 1 tbsp. Sugar
  • 1 packet of Yeast (1/4 oz. packet)
  • 2 ¼ c. Gluten-Free Flour (I used Bob’s Redmill 1-to-1)
  • 1 tsp. Salt
  • 1 Egg
  • 1 tbsp. Oil + a little extra to oil your spatula
  • 1 tsp. Apple Cider Vinegar
  • Toppings of your choice

Directions:

  1. Preheat your oven to 475 degrees Fahrenheit.  If you’re using a pizza stone, place it in the oven while the oven is preheating. 
  2. Mix the warm water, sugar, and yeast in a small bowl.  Stir together so that it is fully mixed through.  Allow to sit for 7 minutes (until the mixture bubbles and begins to look foamy)
  3. For best results, use an electronic mixer.  In a mixing bowl, mix the flour and salt.  
  4. Add the egg, olive oil, vinegar, and yeast mixture into the mixing bowl.  
  5. On a low speed, mix for 1-2 minutes until fully combined and resembling dough.  
  6. Using your extra oil, lightly coat a spatula, and use the spatula to transfer the dough to parchment paper.  Use the spatula to spread your dough into a round pizza (about 12 inches).  
  7. Leaving the dough on the parchment paper, place in the oven on top of your pizza stone or a baking tray.  
  8. Bake for 6 minutes, then remove your dough from the oven.  
  9. Add your toppings and place back in the oven form 8-10 minutes until the edges of the pizza begin to brown.  
  10. Let cool.  
  11. Serve and enjoy!
Gluten-Free Pizza