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!

 

Marzetti Simply Dressed

Salad dressing is one of those items that suddenly becomes very difficult when you’re gluten free.  When I started thoroughly reading labels, I was surprised by many of the ingredients found in some popular brands.  There are also a lot of tricky things to look out for like the type of vinegar used to make the dressing.  As someone who enjoys bringing a salad for lunch most days, I was on the hunt for a few really good dressings that would perfectly compliment the ingredients in my salad, while providing a safe and pain free eating experience.

I first found Marzetti’s when it was purchased for me by someone who knew I was looking for gluten free salad dressing.  I initially tried the Avocado Ranch and Balsamic Vinaigrette, and loved both!  The flavor and texture are great, and they have been a delicious addition to my sometimes boring lunch.  I just purchased the Ranch, and plan to continue trying the different varieties, which are readily available at my local grocery store.  While Marzetti’s does have some dressings that are not gluten free, the ones that are safe for those avoiding gluten are clearly labeled on the side of the bottle, making this salad dressing brand an easy and delicious choice!

For more information, check out Marzetti’s website: http://marzetti.com/salad-dressings/simply-dressed/

 

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!