Gluten Free Penne with Sausage-Tomato Sauce

Ingredients:

  • 1 Box (12 oz.) Gluten Free Penne
  • 1 Large Onion
  • 2 lbs. Sweet Italian Sausage (I used Premio)
  • 1 35oz. Can Crushed Tomatoes
  • 1 tsp. Dried Oregano
  • 1 tsp. Dried Basil
  • Salt
  • Pepper
  • Olive Oil (enough to coat your frying pan)
  • Parmesan Cheese (to add on top of your finished meal)

 

Directions:

  1. Coat the bottom of a large frying pan with oil, and place on medium heat.
  2. Chop the onion, and add to the frying pan. Sauté the onion for a few minutes, until it becomes translucent.
  3. Add the sausage to the frying pan. Using your spatula, break your sausage up into small chunks, and mix with the onion.
  4. Cook the sausage and onions until the sausage begins to brown.
  5. Add the can of crushed tomatoes, oregano, and basil, to the frying pan.  Salt and pepper to preference, and mix so everything is blended.
  6. Lower the heat on the frying pan, and let simmer for 20 minutes.
  7. Following the directions on the packaging, cook the penne.
  8. When the penne and sauce are done, plate the pasta, and add the sauce on top.
  9. Finish with your favorite Parmesan cheese.
  10. Serve, and enjoy!

Gluten Free Breakfast Stuffed Peppers

(Makes 2 Servings)

Ingredients:

  • 1 Large Bell Pepper
  • 2 Large Eggs
  • 1/4 c. Zucchini (cubed)
  • 1 Sausage Link (I used an Aidells Chicken Apple Sausage)
  • 1/4 c. Cheddar Cheese (shredded)
  • Salt
  • Ground Pepper

 

Directions:

  1. Preheat the oven to 350 degrees Fahrenheit
  2. Cut the bell pepper into halves, slicing the pepper longwise.  Remove the seeds and the septum so that you are left with a somewhat smooth “pepper cup”.
  3. In a medium sized bowl, crack the two eggs and whisk so that the yolk is broken and blended.
  4. Cut the sausage into small cube shaped pieces.
  5. Cut the zucchini into small cubes.
  6. Add the cubed sausage, cubed zucchini, and cheddar cheese to the eggs, and mix until well blended.  Salt and pepper to preference.
  7. Line a baking sheet with tin foil and place the bell pepper halves on the baking sheet.  If the peppers do not stand up on their own, you can make tin foil “walls” around the peppers to keep them in place.  You can also use a pan with a higher wall like a small loaf pan to keep the peppers from rolling.
  8. Scoop the egg mixture into the peppers until the mixture reaches the top of peppers.
  9. Bake in the oven for 25-30 minutes, until the egg has solidified.  There may be some water on top of the surface.  This is normal, and comes from the zucchini as it bakes.
  10. Remove from the oven. let cool, serve, and enjoy!

 

Gluten Free Sweet Potato Gnocchi with Rosemary Butter Sauce

(Makes 4 Servings)

Ingredients:

  • 2 Large Sweet Potatoes
  • ½ tsp. Salt (additional salt for boiling water)
  • ½ tsp. Ground Nutmeg
  • 1 Egg
  • ½ c. Pecorino Romano (Additional to top finished gnocchi)
  • 2 c. Gluten Free Flour (I used Bob’s Redmill 1 to 1)
  • ½ c. Butter (½ a stick)
  • ½ tsp. Minced Garlic
  • 2 tsp. Dried Rosemary

Directions:

Preheat the oven to 350 degrees Fahrenheit.

  1.  Wash the potatoes and using a fork or a sharp knife, poke several holes in the surface of the potatoes.
  2. Bake the sweet potatoes for 45 minutes, or until soft.
  3. Remove the skins of the potatoes and place the sweet potatoes in a large bowl.
  4. Mash the sweet potato.
  5. Add the salt, ground nutmeg, and Parmesan cheese. Stir the mixture so it is fully combined.
  6. Add the egg, and stir so that it is fully combined.
  7. Add 1 ½ cups of flour, and mash or stir the mixture together until the flour is fully mixed in.
  8. Spread remaining flour on a flat surface.
  9. Place the dough on the floured surface.  
  10. Take a small portion of dough and roll it into a long, thin log, about ¾ inches thick.
  11. Cut the log into 1 inch pieces.
  12. Using the back end of a fork, roll the fork over the gnocchi so that the lines leave an imprint.
  13. Set aside.
  14. Fill a large pot with water, salt, and bring to a boil.
  15. Once the water is boiling, add the gnocchi one at a time. (Do not overcrowd the pot, make sure you leave enough room for the gnocchi to move freely in the water.)
  16. As the gnocchi cooks, it will rise to the surface. Using a slotted spoon, remove the floating gnocchi, set aside, and add additional gnocchi to cook.
  17. In a frying pan, melt the butter.
  18. Once the butter is melted, add the garlic and rosemary. Stir for about a minute.
  19. Add the gnocchi to the frying pan, and stir around until it is coated in the sauce.
  20. Let cool
  21. Top with additional cheese, serve, and enjoy!

 

 

 

Gluten Free Pesto

I love pesto because it’s delicious, can pretty much be used on anything, and is naturally gluten free.  You can use this Pesto as a marinade, dressing, pasta sauce, topping, or any other way you may come up with.

(Makes 2 Cups)

Ingredients:

  • 2 c. Basil (packed tightly)
  • 1 1/2 tsp. Minced Garlic
  • 1/4 c. Pine Nuts
  • 1/2 c. Olive Oil
  • 1/2 c. Pecorino Romano Cheese
  • Salt
  • Pepper

 

Directions:

  1. In a food processor, combine the basil, garlic, pine nuts, and cheese.  Pulse the food processor until all of the ingredients are coarsely chopped.
  2. Add the oil and run the food processor until the mixture is smooth and creamy.
  3. Salt and pepper to preference.
  4. Serve and enjoy!

Gluten Free Pesto Crusted Tilapia

(Makes 2 filets of Tilapia)

Ingredients:

  • 2 Filets of Tilapia
  • 1/2 c. Gluten Free Flour
  • 2 c. Fresh Basil (packed tightly)
  • 1 1/2 tsp. Minced Garlic
  • 1/4 c. Pine Nuts
  • 1/2 c. Olive Oil (plus enough to coat your frying pan)
  • 1/2 c. Pecorino Romano Cheese
  • Salt
  • Pepper

 

Directions:

  1. In a food processor, combine the basil, garlic, pine nuts, and cheese.  Pulse the food processor until all of the ingredients are coarsely chopped.
  2. Add the oil and run the food processor until the mixture is smooth and creamy.
  3. Salt and pepper to preference.
  4. Set the Pesto aside.
  5. Using a paper towel, dry the Tilapia.
  6. Salt and Pepper the Tilapia
  7. Spread the Gluten Free Flour on a plate, and dredge the filets of Tilapia (dip the Tilapia in the flour so that the surface is covered).
  8. Add oil to a frying pan so that the bottom is lightly coated, and heat on a medium flame.
  9. Dip the Tilapia in the Pesto, so that both sides are coated, and add to the frying pan.
  10. Fry the coated Tilapia on one side for about 5 minutes until the Pesto begins to brown, flip the fish, and repeat on the other side.
  11. The Pesto Coated Tilapia is fully cooked when both sides are lightly brown, and the cooked fish is white (you can check this by cutting a small slice into center of the thickets part of the fish.
  12. Plate with your favorite side dish, serve, and enjoy!

Gluten Free Salmon Croquettes

(Makes 4 Salmon Croquettes)

Ingredients:

  • 6 oz. Canned Salmon
  • 1/4 c. Gluten Free Panko Bread Crumbs (I used 4C)
  • 1 Large Egg
  • 1 tsp. Minced Onion (I used dried onion flakes)
  • Salt
  • Pepper
  • Oil (enough to coat your frying pan)

 

Directions:

  1. In a bowl, add the salmon, bread crumbs, and egg.  Using a fork, mash the ingredients together until they are fully mixed.
  2. Add the onion, and salt and pepper to preference.
  3. Coat the bottom of a frying pan with oil, and place on a medium heat.
  4. Divide the salmon mixture into quarters.  Taking a quarter of the mixture, roll into a ball using your hands, and flatten into a patty shape.  Continue until all 4 croquettes are shaped.
  5. Once the oil is hot, add each of the croquettes to the frying pan.  Once the bottom of the croquette is golden brown, flip each croquette over.  Continue cooking until both sides of the croquettes are golden brown.
  6. Once the croquettes are cooked, place a paper towel on a plate, and place the croquettes on the paper towel, allowing the oil to be absorbed by the towel.  Flip the croquettes so that the excess oil is removed from both sides.
  7. Serve and enjoy!

 

Gluten Free Crab Cakes

Gluten Free Gal’s Guide Gluten Free Crab Cakes

(Makes 4 Crab Cakes)

Ingredients:

  • 1/2 lb. Lump Crab Meat
  • 1/4 c. Mayonnaise
  • 1/2 c. Gluten Free Panko Bread Crumbs (I used 4c Gluten Free Panko Bread Crumbs)
  • 1 Large Egg
  • 1 tbsp. Dijon Mustard
  • 1 tsp. Worcestershire Sauce
  • 1/4 tsp. Paprika
  • Oil (enough to coat your frying pan)
  • Salt
  • Pepper
  • Lemon Wedges (to be served with the crab cakes)

 

Directions:

  1. In a bowl, mix the crabmeat, mayonnaise, bread crumbs, egg, mustard, Worcestershire sauce, and paprika.  Add salt and pepper based on  preference.  Fold all of the ingredients together, making sure to keep the crab lumps intact.
  2. Divide the mixture into quarters.  With your hand, roll each quarter of mixture into a ball and flatten into a patty shape.  If you wish to produce more than 4 crab cakes, adjust the amount accordingly.
  3. Heat the oil in a frying pan on a high heat.  Once the oil is hot, add the crab cakes, and reduce to a medium heat.
  4. When the bottom side of the crab cake browns, flip the crab cakes, and continue cooking until both sides are browned (about 10 minutes total cook time)
  5. Remove the crab cakes from the pan and let cool for a few minutes.
  6. Serve and enjoy!

Gluten Free Baked Parmesan Avocado Fries

Ingredients:

  • 2 Medium-Large Avocados
  • 2 Eggs
  • 1 c. Almond flour
  • 1 c. Gluten Free Panko Bread Crumbs (I used 4c Gluten Free Panko Bread Crumbs)
  • 1/2 c. Parmesan Cheese
  • Salt
  • Pepper

Directions:

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Line a baking sheet with parchment paper.
  3. Prep the avocados: Cut the avocados in half, remove the skin and pit, and slice the avocados into strips resembling fries.
  4. Salt and pepper the avocado slices based on preference.
  5. In a bowl, combine the gluten free bread crumbs and parmesan cheese.  Mix so that it is fully blended.
  6. Place the almond flour in a separate bowl.
  7. In a third bowl, beat the two eggs.
  8. Take one avocado strip, coat in almond flour, dip in the egg so that the entire strip is covered, then coat in the bread crumb/cheese mixture.
  9. Place avocado strip on the baking sheet.
  10. Repeat the coating process until all of the avocado strips have been coated.
  11. Place the baking sheet in the oven and bake for 15-20 minutes, until gold brown.
  12. Serve and enjoy!

 

Gluten Free Panko and Parmesan Crusted Scallops with Mushroom, Pea, and Parmesan Risotto

(Makes 2 Servings)

Ingredients:

  • 20 Medium/Large Scallops
  • 2 Eggs
  • 1 c. Gluten Free Panko Bread Crumbs (I used 4c Gluten Free Panko Bread Cumbs)
  • 1c. and 3 tbsp. Grated Parmesan Cheese
  • 1/2 c. Gluten Free All Purpose Flour (I used Bob’s Redmill)
  • 1 c. Uncooked Arborio Rice
  • 2 c. Gluten Free Chicken Broth (I used Kitchen Basics)
  • 1 c. White Wine
  • 3 tbs. Butter
  • 1/4 c. Sliced Mushrooms
  • 1/4 c. Peas
  • 1/2 Lemon
  • Oil (enough to coat your frying pans)
  • Salt
  • Pepper

 

Directions:

*For the Risotto*

Cook Time: About 30 minutes

  1. Coat the bottom of a small frying pan with oil and heat over medium flame.
  2. Once the oil is hot, add the sliced mushrooms and peas.
  3. Saute the mushrooms and peas until themushrooms brown (about 5 minutes), remove from the heat, and set to the side.
  4. Melt 2 tbs. butter in a small saucepan.
  5. Add 1/2 c. wine and 1/2 c. chicken broth to the pan, and bring to a simmer.
  6. Add the Arborio rice to the pan, and continue to simmer.
  7. Once the liquid has been absorbed, add an additional 1/2 c. wine and 1/2 c. chicken broth.
  8. Once the liquid is absorbed, add the remaining chicken broth and continue to simmer until the liquid is absorbed.
  9. The risotto is fully cooked when the grains are tender but still firm without being crunchy.   You may want to remove a small spoonful (let cool) and squeeze a few grains between your finger tips in order to test.  The cooked risotto will have a creamy appearance.
  10. Add mushrooms, peas, and 3 tbs. of parmesan cheese to risotto.  Stir so that all the ingredients are mixed well.  Salt and pepper to taste.

*For the Scallops*

Prep/Cook Time: About 10 minutes

(Prepare while the Risotto is cooking so the two are ready to serve together)

  1. Pat the scallops dry.
  2. Place the gluten free flour in a small Ziploc bag.
  3. Combine 1 c. gluten free panko bread crumbs and 1 c. parmesan cheese in a single Ziploc bag.  Seal the bag tightly and shake so that the bread crumbs and parmesan cheese are fully mixdd.
  4. In a small bowl, beat the eggs.
  5. Dredge the scallops- Place 1 or 2 at a time in the Ziploc bag of flour, and shake so that the scallops are fully covered in gluten free flour.  Remove the coated scallops and place aside.
  6. Next, dip the scallops in the egg, so that they are fully coated, and add to the bag of gluten free bread crumbs and parmesan cheese mixture.  Seal and shake the bag so that the scallops are fully coated. I recommend only adding 1 or 2 scallops at a time so that the scallops don’t hit each other and rub the coating off.
  7. In a large frying pan, melt 1 tbsp. butter, coat with oil, and place over a medium-high heat.  Once the oil is hot, place the scallops in the frying pan, spreading them out so they are not touching.
  8. Cook on one side for about 3 minutes (or until the bottom coating begins browning) and gently flip the scallops.
  9. Cook for another 3 minutes, or until the entire coating on the scallops is golden brown.
  10. Remove from the flame and plate.

*Final Steps*

  1. Place the risotto and the scallops on a plate.
  2. Sprinkle the scallops with fresh lemon.
  3. Serve and enjoy!

Gluten Free Stuffed Zucchini

Ingredients:

  • 1 Large Zucchini
  • 2 Sausage Links (I used Aidells Chicken & Apple Sausage)
  • 1/2 c. Quinoa (uncooked)
  • 1 c. Chicken Broth (Make sure you use a gluten free broth!)
  • 1/4 c. Tomatoes (chopped)
  • 1/4 c. Broccoli (chopped)
  • 1/4 c. Red Bell Pepper (chopped)
  • 1/4 c. Fresh Mozzarella Cheese (Shredded)
  • 1 tsp. Olive Oil
  • Additional Olive Oil to Coat Your Frying Pan
  • Salt
  • Pepper

 

Directions:

  1. Prep the Zucchini:
    1. Preheat your oven to 350 degrees Fahrenheit.
    2. Slice the zucchini in half longways.
    3. Using a small knife, cut around the edge of the zucchini leaving a border that is a few centimeters wide.  Make sure you cut at a slight angel towards the middle of the zucchini
    4. Using a spoon, scoop out of the insides of the zucchini so that you’re left with a “zucchini boat”.  Save the zucchini “guts” to incorporate into your stuffing.
    5. Brush 1 tsp. of olive oil over both halves of the zucchini.
    6. Salt and pepper the zucchini
    7. Line a baking tray with tin foil, place the zucchini halves on the tray, and bake for 20 minutes.
  2. Make the stuffing:
    1. In a small saucepan, bring the chicken broth to a boil and add the quinoa.
    2. Move the quinoa to a low heat, cover, and let simmer for about 20 minutes (until all the liquid is absorbed, and the quinoa has “popped” revealing the germ)
    3. Chop the sausage into small pieces.
    4. Chop the broccoli, tomatoes, red pepper, and remaining zucchini.
    5. Lightly coat the the bottom of the frying pan, and place over medium heat.
    6. When the oil is hot, add the sausage, and cook until the sausage begins to brown.  Make sure you move the sausage as it cooks so it doesn’t burn.
    7. Add the broccoli, tomatoes, red pepper, and zucchini to the frying pan with the sausage, and sauté together for 5 minutes, or until the vegetables begin to soften.
    8. Add the cooked quinoa to the frying pan, and mix everything together on a low heat for 2 minutes, then remove from heat.
  3. Stuff the zucchini and finish
    1. Let the zucchini cool a few minute once it comes out of the oven.
    2. Using a spoon, take the stuffing and fill in the “zucchini boat” so that it’s overflowing.  You may have extra stuffing depending on the size of the zucchini you used.
    3. Take the shredded mozzarella, and spread out across the top of the stuffed zucchini boats.
    4. Place the stuffed zucchini back in the oven, and broil until the cheese melts across the top.
    5. Remove from the oven, and cool for a few minutes.
  4. Serve and enjoy!