Ginger and Wasabi Seared Tuna


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(Serves 1)

Ingredients:

  • 1/3 lb. Tuna Steak
  • 1/4 c. Galeos Miso Ginger & Wasabi Dressing
  • 1 c. Arugula
  • Olive Oil (enough to coat the bottom of your pan)
  • Salt
  • Pepper

Directions:

  1. Salt and pepper both sides of the tuna steak to preference.
  2. Add the Galeos Miso Ginger & Wasabi Dressing to a ziploc bag.
  3. Add the tuna steak to the bag.
  4. Shake the bag so that the tuna steak is fully coated.
  5. Place the tuna steak in the bag in the refrigerator for at least 30 minutes to marinate.
  6. When ready to cook, add the oil to your frying pan, and let heat over a medium-high flame.
  7. Once the pan is hot, add the tuna steak to the pan, and allow to cook for about 2 minutes and 30 seconds (or until it browns slightly) on each side.
  8. Wash and plate the arugula.
  9. Remove the cooked tuna steak from the pan, plate over the arugula, and dress with additional Galeos Miso Ginger & Wasabi Dressing.
  10. Serve and enjoy!

Gluten-Free Baked Sesame Chicken and Brown Rice


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(Serves 2)

Ingredients:

  • 2 Boneless Chicken Breasts
  • 1 c. Gluten-Free Flour (I used Bob Redmill’s 1 to 1)
  • 2 Eggs
  • 1/2 c. Galeos Miso & Chia Seed Sesame Seed Dressing
  • 1/4 c. Sesame Seeds
  • 2 c. Brown Rice
  • Nonstick Cooking Spray

Directions:

  1. Preheat oven to 350 degrees Fahrenheit
  2. Cut the chicken into 1 inch chunks.
  3. Add Gluten-Free Flour to a ziplock bag.
  4. Add the chicken to the bag with the flour, seal the bag, and shake the bag until the chicken is fully coated in flour.
  5. Crack the eggs into a bowl and whisk together.
  6. Remove the chicken from the bag and dip in the egg so that each chicken chunk is fully coated.
  7. Place the chicken back into the flour bag, seal, and shake until the chicken is once again fully coated with gluten-free flour.
  8. Line a baking sheet with aluminum foil and spray with nonstick cooking spray.
  9. Space the chicken out evenly on the cooking sheet, place in the oven, and cook for 18-20 minutes.  (You can check the chicken by cutting one of the chicken pieces in half and making sure the chicken is white on the inside).
  10. While the chicken is baking, cook the brown rice according to the instructions on the packaging.
  11. Once the chicken is done, place a frying pan over a medium heat, and add the Galeos Miso & Chia Seed Sesame Seed Dressing.  Warm the dressing for about a minute, then add the chicken.
  12. Stir the chicken around so that it is fully coated in the “sauce”, and add the sesame seeds.  Stir the chicken so that it is fully coated in the sauce and seeds, then plate with the the brown rice.
  13. Serve and enjoy!

Gluten-Free Teriyaki Shrimp and Ramen Noodles

(Makes 2 Servings)

Ingredients:

  • 30 Medium Shrimp
  • 2 Packages of Gluten Free Ramen Noodles (I used Lotus Foods Millet and Brown Rice Ramen)
  • 1/4 c. Gluten Free Soy Sauce (I used La Choy)
  • 2 tbsp. Honey
  • 1 tbsp. Brown Sugar
  • 2 tbsp. Lemon Juice
  • 1 tsp. Onion Powder
  • 1 tsp. Garlic (minced)

Directions:

  1. Prep the shrimp- clean and remove the veins.
  2. In a medium bowl, combine the soy sauce, honey, brown sugar, lemon juice, onion powder, and garlic.  Whisk the ingredients together so that they are fully combined.
  3. Add the shrimp to sauce, and stir so that all of the shrimp are coated.  Cover the bowl, and place in the refrigerator for at least 30 minutes.
  4. Place a frying pan on medium heat, and add the shrimp.  Cook the shrimp until they are no longer translucent, about 7 minutes.  (the shrimp should appear pink underneath the brown sauce)
  5. Follow the directions on the packaging to cook the ramen.
  6. Strain the ramen, portion, place on plates, and top with cooked shrimp and extra sauce.
  7. Serve and enjoy!

Gluten-Free Apple Pie Stuffed Pancakes

During the week, I usually skip over breakfast, but not on Sundays.  Sundays are my big breakfast days, and one of my favorite Sunday breakfasts is pancakes.  I absolutely love Maple Grove Farms Gluten Free Pancake and Waffle Mix.  It’s great for plain pancakes, but sometimes I like to change it up, and make something a little different.  These Gluten-Free Apple Pie Stuffed Pancakes are super easy to make and delicious!

(Makes 5-6 Pancakes)

Ingredients:

  • 1 c. Maple Grove Farms Pancake and Waffle Mix
  • 2/3 c. Milk
  • 1 Egg
  • 1 tbsp. Oil
  • 1 Apple
  • 1 tsp. Cinnamon
  • 1 tsp. Nutmeg
  • 1 tbsp. Butter
  • Cooking Spray or Butter for the pan

Maple Grove Farms Pancake and Waffle Mix

Directions:

  1. Follow the directions on the box to make the batter: Whisk the eggs and oil.  Gradullay add the milk and mix.
  2. Cut the apple into small pieces.
  3. Melt the butter in a small saucepan.
  4. Once the butter is melted, add the apple, cinnamon, and nutmeg, and let simmer on a medium heat for 5-7 minutes, stirring occasionally.
  5. Heat a frying pan, and add your cooking spray or butter to grease the pan.
  6. Once the pan is hot, scoop about 1/4 cup of batter into the pan.
  7. Once the pancake begins to puff and bubble, spoon the apple mixture onto the pancake, spreading evenly across the pancake.
  8. Top the apple mixture with another 1/4 cup of batter, and let cook for a few minutes.
  9. Once the top layer of batter begins to puff, flip the pancake, cooking until golden brown.
  10. Serve and enjoy.

The Gluten-Free Gal’s Guide Apple Pie Stuffed Pancakes

Macaroons

(Makes about 24 macaroons)

Ingredients:

  • 14 oz. Shredded Sweetened Coconut
  • 1 c. Sweetened Condensed Milk (Fill the cup measure about 1/4 inch from the top)
  • 1 tsp. Vanilla Extract
  • 2 Large Eggs (You will only be using the egg whites)
  • 1/4 tsp. Salt
  • 1/2 c. Chocolate Chips (Make sure you’re using gluten-free chocolate!

Directions:

  1. Preheat the oven to 325 degrees Fahrenheit.
  2. In a large mixing bowl, combine the coconut, condensed milk, and vanilla extract.  Mix the ingredients so that everything is fully combined.
  3. Add the chocolate chips, mixing so they are spread throughout.
  4. Separate the eggs so that you have the egg whites from 2 eggs.  Dispose of the yolks.
  5. Combine the egg whites and salt, and using a mixer, beat the egg whites until stiff peaks form.
  6. Add the egg whites to the coconut, and fold them in until combined.
  7. Line baking sheets with parchment paper.
  8. Using an ice cream scoop or tablespoon, scoop the batter onto the baking sheet leaving about an inch between each macaroon.
  9. Place the baking sheets in the oven, and bake the macaroons for about 25 minutes until they turn golden brown.
  10.  Remove the macaroons from the oven, and allow to cool.
  11. Serve and enjoy!

Gluten-Free Pasta Salad

This pasta salad is super easy to make, and can be made either gluten-free or gluten-full (the macaroni is gluten-free while  the rotini is gluten-full).  You can use any pasta of your choice, but I chose to make two different pastas because I was serving both at the same event, and wanted to make sure the gluten-free version was easily recognizable for myself and the other gluten-free guests.

The macaroni version is gluten-free while the rotoni is gluten-full.

Ingredients:

  • 1 12oz. Box Pasta (I used Barilla gluten-free Elbow Pasta)
  • 1/4 c. Red Bell Pepper (chopped)
  • 1/4 c. Orange Bell Pepper (chopped)
  • 1/4 c. Yellow Bell Pepper (chopped)
  • 1/4 c. Green Bell Pepper (chopped)
  • 1/2 c. Grape Tomatoes (cut in half)
  • 1/2 c. Fresh Mozzarella (I cut mini mozzarella balls into quarters)
  • 1/2 c. Black Olives (sliced)
  • 1 1/2 c. Italian Dressing (I used Wish-Bone Light Italian Dressing.  It’s gluten free!)

Directions:

  1. Cook the pasta according to the instructions on the box.  For the Barilla pasta I used, I boiled about 5 quarts of water with 1 tsp. salt.  I cooked the pasta for 7 minutes, which was the recommended time on the box for al dente pasta.
  2. While the water is boiling, chop the peppers, tomatoes, mozzarella, and olives.
  3. When the pasta is finished cooking, drain the pasta, and place in a large bowl.
  4. Let the pasta cool for several minutes (you can place the bowl in a refrigerator to speed up the process).
  5. Once the pasta is cool, add the peppers, tomatoes, mozzarella, and olives.  Mix so that they are well distributed throughout the pasta.
  6. Add the dressing, and stir so that everything is well blended.
  7. Refrigerate until ready to serve (best served cold).
  8. Serve and enjoy!

Parmesan Coated Tilapia

(Makes 2 servings)

Ingredients:

  • 1/2 lb. Tilapia Fillets
  • 1 tbsp. Mayonnaise
  • 3 tbsp. Grated Parmesan Cheese
  • 1/2 Lemon (juiced)

Directions:

  1. In a small bowl, mix the Mayonnaise, Parmesan Cheese, and Lemon Juice.
  2. Line a baking sheet with aluminum foil or parchment paper.
  3. Place the tilapia on the lined baking sheet, place in the oven, and broil for 5 minutes.
  4. Remove the fish from the oven, and cover the top with the sauce.
  5. Place back in the oven, and broil for 5 minutes, until the sauce begins to brown and turn into a crust.
  6. Remove from the oven, let cool, serve, and enjoy!

Gluten Free Baked Oatmeal

Almost twenty years ago, we attended a family event in Great Barrington, MA. We stayed at an adorable Bed and Breakfast with my extended family taking up all of the rooms. One of the mornings, the owners served Baked Oatmeal for breakfast. This dish is almost a cross between a cake and a loaf, with all the delicious flavors you’d find in an oatmeal bar. The owners were very friendly and hospitable, and after my whole family’s rave reviews of the dish, they shared the recipe with my mom. While the Bed and Breakfast has since closed, their recipe for Baked Oatmeal has lived on and continues to make a regular occurrence at Sunday family breakfasts and brunches.

Typically, this recipe is made in a loaf pan, and the measurements provided are for that quantity. However, the picture (below) shows the recipe made in a larger dish, with the recipe doubled.

The Gluten-Free Gal’s Guide Baked Oatmeal

Ingredients:

  • 2 c. Rolled Oats (double check the packaging to make sure your oats are gluten free and do not posses the risk of cross-contamination)
  • ½ c. Brown Sugar
  • 1 tsp. Baking Powder (double check the packaging to make sure its gluten free)
  • 1 tsp. Cinnamon
  • ½ c. Raisins
  • ¼ c. Melted Butter
  • ¾ c. Milk
  • 1 Egg

Directions:

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. In a large bowl, mix all of the dry ingredients (oats, brown sugar, baking powder, cinnamon, raisins).
  3. Add the butter, milk, and egg to the dry ingredients, and mix together.
  4. Grease a loaf pan.
  5. Add the batter to the loaf pan and bake for 30 minutes.
  6. Let cool, serve, and enjoy!

The Gluten-Free Gal’s Guide Baked Oatmeal

Additional Serving Suggestions:

I like to add milk to the baked oatmeal, and usually finish it off with a little almond milk, which adds to the flavor. Last time I made Baked Oatmeal, I finished with sliced bananas (pictured above). I sprinkled the bananas with a little bit of cinnamon sugar and nutmeg, cooked them for a few minutes, and add them to the baked oatmeal. The dish is very universal, and can be finished with any desired toppings.

 

The Gluten-Free Gal’s Guide Penne with Shrimp and Tomato Sauce

(Makes 2 servings)

Ingredients:

  • 20 Medium Shrimp
  • 2 tsp. Minced Garlic
  • 1 1/2 tsp. Garlic Powder
  • 1/2 Lemon
  • 1 Can Diced Tomatoes (14.5 ounces)
  • 1/4 c. White Wine
  • 1/4 c. Black Olives (sliced)
  • 1/4 c. Artichoke Hearts (sliced)
  • 1/2 Box Gluten Free Penne (I used a 12 oz. box of Ronzoni Gluten Free Penne)
  • Oil (enough to coat the bottom of your pan)
  • Salt (to preference)
  • Pepper (to preference)
  • Parmesan Cheese (optional)

Directions:

  • Clean and prep the shrimp, removing the tails and veins.
  • Add oil to a frying pan and place on medium heat.
  • Add the minced garlic to the oil, and let it cook in the oil for about a minute.
  • Add the shrimp to the pan.
  • Squeeze the lemon over the shrimp, add the garlic powder, salt and pepper.
  • Let the shrimp cook until they turn white.
  • Add the can of diced tomatoes, white wine, black olives, and artichoke hearts to the frying pan.
  • Lower the heat underneath the frying pan, and let simmer for 15-20 minutes.
  • While the sauce is simmering, cook the pasta according to the instructions on the packaging.
  • Once cooked, plate the pasta and top with the sauce.
  • If desired, top with Parmesan Cheese.
  • Serve and enjoy!

Gluten Free “Mac” and Manchego Cheese

Disclaimer:  Despite the name Mac and Manchengo Cheese, I actually made this recipe using penne instead of the traditional macaroni.  This was simply a circumstance of what gluten-free pasta I had in my pantry at the time, and you can duplicate this recipe using any type of gluten-free pasta.

(Makes 2 Servings)

Ingredients:

  • 2 c. Gluten Free Penne (Cooked) **I used Barilla’s Gluten Free Penne
  • 2 tbsp. Butter
  • 3/4 c. Milk
  • 1 c. Manchego Cheese (shredded)
  • 2 tbsp. Panko Bread Crumbs **I used 4C Gluten Free Panko Bread Crumbs

 

Directions:

  1. Preheat over to 350 degrees fahrenheit.
  2. Following the directions on the package, cook the pasta.
  3. In a small saucepan, melt the butter over medium heat.
  4. Remove the saucepan from the heat, add the flour, and whisk together until smooth.
  5. Place the saucepan back on the heat, add the milk, and stir together.  Bring the mixture to a boil (make sure to watch carefully so it doesn’t boil over).
  6. Once boiling, add the cheese to the mixture, and stir until the cheese is fully melted.
  7. Drain the penne, and add to the cheese mixture.  Stir so that the penne is fully coated.
  8. Transfer the coated pasta into an oven safe baking dish (I used a mini-loaf pan since it was the right size for the amount I made, and what I had easily accessible).
  9. Sprinkle the gluten free Panko Bread Crumbs on top of the penne, and place in the oven.
  10. Bake in the oven for 20-25 minutes, until the bread crumbs form a golden-brown crust.
  11. Let cool, serve, and enjoy!