I cannot take credit for these incredible baked beans; I found this recipe posted on the Pioneer Woman's blog. Actually, Ree didn't come up with this one either....she got it from an online friend named Pam Anderson (no, not THAT Pam Anderson!).
These beans are truly to die for!! You've got to try this recipe!
Quick Southern-Style Baked Beans
Serves up to 18
Ingredients:
8 slices bacon, halved
1 medium onion, diced
1/2 medium green pepper, diced
3 large cans (28 ounces each) pork and beans
3/4 cup barbecue sauce (I use my own gf bbq sauce)
1/2 cup brown sugar
1/4 cup distilled or cider vinegar
2 teaspoons dry mustard or 2 tablespoons Dijon
NOTE: Pure distilled vinegar is gluten free, malt vinegar is not. Flavored and seasoned vinegars may contain gluten, most typically in the form of malt, so ingredient lists should be carefully read. If wheat protein is contained in vinegar, the label will say so. The single word “vinegar” on a food label implies cider/apple vinegar and is gluten free. (from diet.com).
Directions:
Adjust oven rack to lower-middle position and heat oven to 325 degrees. Fry bacon in large, deep saute pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels. Add onions and peppers to drippings in pan and saute until tender, about 5 minutes. Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients). Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.
Showing posts with label casseroles. Show all posts
Showing posts with label casseroles. Show all posts
Wednesday, August 25, 2010
Tuesday, April 6, 2010
Gluten Free Potato-Cauliflower Gratin
This is just a variation on Potato Gratin, of course, inspired by the idea from the low-carb community of substituting cauliflower for potatoes. I love both potatoes and cauliflower, with or without cheese, so this is really the best of both worlds, and definitely lower in carbs than if it were made with potatoes alone.
Ingredients:
One head of cauliflower, cut into florets/bit-sized chunks
5 medium-sized russet or Yukon Gold potatoes, peeled and cut into thick slices or chunks
3 T butter
1 onion, diced
3 T sweet rice flour
1 C heavy cream
1 - 2 C milk
Shredded cheese (Gruyere, cheddar, Gouda, whatever) - approx 3+ Cups
1/2 tsp dry mustard
salt
Lawry's seasoned pepper
Directions:
Place the potato and cauliflower pieces into a large pot and add enough water to cover; bring to a boil then turn down heat and simmer for 10 minutes. You want the potato and cauliflower chunks to be cooked through but still firm, not mushy. Drain thoroughly and dump the pieces into a large buttered casserole dish or 13" by 9" pan.
While the potato and cauliflower pieces are cooking, prepare the cheese sauce: melt butter in a large skillet and add the diced onion. Saute the onion until translucent and soft, about 5 minutes. Add a bit more butter if needed, then add the sweet rice flour and dry mustard to make a thick paste. Pour in the heavy cream, stirring vigorously over low heat. This will thicken rapidly; add milk, stirring constantly, a little bit at a time, until the sauce is about the consistency of paint, maybe a bit thinner. Remove from heat and add cheese; reserve some cheese for the top. I tend to use a LOT of cheese, but you can adjust the amount to your personal tastes. Add salt and pepper to taste.
Pour the sauce over the potatoes and cauliflower pieces in the casserole dish; top with extra cheese and bake at 350 degrees for about 30 - 35 minutes, until bubbling around the edges and beginning to brown slightly on top.
Yum!!
Monday, March 15, 2010
Grain Light Chicken Pot Pie
Note: this is from a post on my other blog.
I've been feeling slightly depressed lately, just a little down....maybe the rainy gray days have been getting to me? Anyway, I've been in the mood for something in the way of "comfort food".
Hubby went shopping recently and, among other things, brought home a package of cooked chicken from Costco. This is chicken meat that comes from their roasted chickens, de-boned and ready to use in sandwiches, casseroles, whatever.
Coincidentally, a friend of mine mentioned in email a couple of days ago that she was planning to make her "gluten-free chicken pot pie".....yum!! So I asked for the recipe.
Well, she hasn't sent it to me yet, but I was REALLY hungry for chicken pot pie, so I decided to make up my own recipe. I was motivated by (a) wanting comfort food, and (b) needing to use up the cooked chicken from Costco. This recipe is not entirely grain free, but is definitely "grain light" compared to other versions of chicken pot pie:
Ingredients:
extra virgin olive oil
butter
salt
Lawry's Seasoned Pepper
1 large onion, diced
2 medium russet potatoes, diced
1 1/2 C sliced mushrooms
1 1/2 C frozen peas and carrots
2 1/2 C diced cooked chicken
2 T sweet rice flour
2 - 3 T cornstarch
1 - 2 C milk (dairy, almond, soy, rice, whatever)
1 - 2 C gluten free chicken broth
Herbes de Provence
1 - 1 1/2 batches of Grain Free Biscuit Dough
Directions:
Put 1-2 T of olive oil in a medium skillet, along with an equal amount of butter, and heat until bubbly. Saute the diced onion in the olive oil/butter mixture over medium heat until soft; add another 2 T butter and allow to melt, and then the sweet rice flour to make a thick paste. Pour in the milk very slowly, while stirring...you will want to add just the right amount to make the consistency resemble condensed soup mix, so it will be very thick. Season to taste with salt and Lawry's Seasoned Pepper and set aside.
Wash and dice the potatoes (you don't have to peel them unless you want to...I didn't). Place in a medium saucepan and add chicken broth just until the potatoes are completely covered. Heat broth until simmering; allow potatoes to simmer until cooked through but still firm. Mix cornstarch into a very small amount of cold broth or water and add to the saucepan. Stir well until thickened; you will want this mixture to be quite thick as it will thin out when the frozen peas and carrots are added.
Add the sliced mushrooms, the peas and carrots, and the chicken, then stir in the onion/milk mixture. Check seasonings; add more salt or pepper, if needed, then add approximately 1 tsp of the Herbes de Provence, adjusting seasonings to your own taste. If you don't have Herbes de Provence handy, you may use 1/4 tsp each dried sage, rosemary, parsley, and thyme.
Pour the mixture into a 7" x 11" Pyrex baking dish; form the grain free biscuit dough into 6 or 8 individual "patties" with your hands and layer over the top of the chicken mixture. NOTE: I used only 1 batch of the biscuit dough but may try 1 1/2 batches the next time. Bake at 350 degrees for approximately 30 minutes, or until the chicken mixture is bubbly around the edges and the biscuit topping is firm and turning golden brown.
Hubby had two helpings, while I was satisfied with one (it's very filling!).....and yes, it was DEFINITELY very comforting! :)
I've been feeling slightly depressed lately, just a little down....maybe the rainy gray days have been getting to me? Anyway, I've been in the mood for something in the way of "comfort food".
Hubby went shopping recently and, among other things, brought home a package of cooked chicken from Costco. This is chicken meat that comes from their roasted chickens, de-boned and ready to use in sandwiches, casseroles, whatever.
Coincidentally, a friend of mine mentioned in email a couple of days ago that she was planning to make her "gluten-free chicken pot pie".....yum!! So I asked for the recipe.
Well, she hasn't sent it to me yet, but I was REALLY hungry for chicken pot pie, so I decided to make up my own recipe. I was motivated by (a) wanting comfort food, and (b) needing to use up the cooked chicken from Costco. This recipe is not entirely grain free, but is definitely "grain light" compared to other versions of chicken pot pie:
Ingredients:
extra virgin olive oil
butter
salt
Lawry's Seasoned Pepper
1 large onion, diced
2 medium russet potatoes, diced
1 1/2 C sliced mushrooms
1 1/2 C frozen peas and carrots
2 1/2 C diced cooked chicken
2 T sweet rice flour
2 - 3 T cornstarch
1 - 2 C milk (dairy, almond, soy, rice, whatever)
1 - 2 C gluten free chicken broth
Herbes de Provence
1 - 1 1/2 batches of Grain Free Biscuit Dough
Directions:
Put 1-2 T of olive oil in a medium skillet, along with an equal amount of butter, and heat until bubbly. Saute the diced onion in the olive oil/butter mixture over medium heat until soft; add another 2 T butter and allow to melt, and then the sweet rice flour to make a thick paste. Pour in the milk very slowly, while stirring...you will want to add just the right amount to make the consistency resemble condensed soup mix, so it will be very thick. Season to taste with salt and Lawry's Seasoned Pepper and set aside.
Wash and dice the potatoes (you don't have to peel them unless you want to...I didn't). Place in a medium saucepan and add chicken broth just until the potatoes are completely covered. Heat broth until simmering; allow potatoes to simmer until cooked through but still firm. Mix cornstarch into a very small amount of cold broth or water and add to the saucepan. Stir well until thickened; you will want this mixture to be quite thick as it will thin out when the frozen peas and carrots are added.
Add the sliced mushrooms, the peas and carrots, and the chicken, then stir in the onion/milk mixture. Check seasonings; add more salt or pepper, if needed, then add approximately 1 tsp of the Herbes de Provence, adjusting seasonings to your own taste. If you don't have Herbes de Provence handy, you may use 1/4 tsp each dried sage, rosemary, parsley, and thyme.
Pour the mixture into a 7" x 11" Pyrex baking dish; form the grain free biscuit dough into 6 or 8 individual "patties" with your hands and layer over the top of the chicken mixture. NOTE: I used only 1 batch of the biscuit dough but may try 1 1/2 batches the next time. Bake at 350 degrees for approximately 30 minutes, or until the chicken mixture is bubbly around the edges and the biscuit topping is firm and turning golden brown.
Hubby had two helpings, while I was satisfied with one (it's very filling!).....and yes, it was DEFINITELY very comforting! :)
Tuesday, September 8, 2009
Polenta Lasagna
I've been experimenting with polenta lately, because it's naturally gluten free. I decided to use it to make a version of lasagna (hubby loves lasagna!):
Ingredients:
Olive oil
2 18-oz tubes of polenta
2 jars gluten free marinara sauce (or you can use your favorite homemade sauce)
1/2 pound of mushrooms, sliced
1 green bell pepper, seeded and diced,
1 onion, diced
4 cloves of garlic, minced
1 lb gluten free Italian sausage
1 lb ricotta
1 lb mozzerella, shredded and divided
Parmesan, grated
1 tsp basil
1 tsp oregano
Saute the diced onion in a small amount of oil in a large skillet until soft. Remove the casings from the sausage and crumble into skillet; cook for about 5 minutes. Add mushrooms, bell pepper, and garlic and cook for a few more minutes, until sausage is browned. Remove from heat, drain off excess grease, and set aside.
Reserve approximately 1 C of mozzerella for topping. In a large mixing bowl, combine remaining shredded mozzerella, ricotta, 1/2 cup Parmesan, and the basil and oregano.
Slice each tube of polenta into approximately 15 slices. Use ~1 C of marinara sauce to cover the bottom of a 13" x 9" pan, then place half the polenta slices evenly spaced on the sauce (I do 3 by 5).
Top the polenta layer with half of the cheese mixture, then half of the sausage-veggie mixture. Cover with marinara sauce, then layer remaining polenta, cheese, and sausage-veggie mixture on top. Pour generous amount of sauce over all, top with reserved mozzerella and more Parmesan.
Bake at 35o degrees for approximately 35 - 45 minutes, until bubbly and cheese topping is beginning to brown a bit.
Enjoy!!
Ingredients:
Olive oil
2 18-oz tubes of polenta
2 jars gluten free marinara sauce (or you can use your favorite homemade sauce)
1/2 pound of mushrooms, sliced
1 green bell pepper, seeded and diced,
1 onion, diced
4 cloves of garlic, minced
1 lb gluten free Italian sausage
1 lb ricotta
1 lb mozzerella, shredded and divided
Parmesan, grated
1 tsp basil
1 tsp oregano
Saute the diced onion in a small amount of oil in a large skillet until soft. Remove the casings from the sausage and crumble into skillet; cook for about 5 minutes. Add mushrooms, bell pepper, and garlic and cook for a few more minutes, until sausage is browned. Remove from heat, drain off excess grease, and set aside.
Reserve approximately 1 C of mozzerella for topping. In a large mixing bowl, combine remaining shredded mozzerella, ricotta, 1/2 cup Parmesan, and the basil and oregano.
Slice each tube of polenta into approximately 15 slices. Use ~1 C of marinara sauce to cover the bottom of a 13" x 9" pan, then place half the polenta slices evenly spaced on the sauce (I do 3 by 5).
Top the polenta layer with half of the cheese mixture, then half of the sausage-veggie mixture. Cover with marinara sauce, then layer remaining polenta, cheese, and sausage-veggie mixture on top. Pour generous amount of sauce over all, top with reserved mozzerella and more Parmesan.
Bake at 35o degrees for approximately 35 - 45 minutes, until bubbly and cheese topping is beginning to brown a bit.
Enjoy!!
Monday, August 10, 2009
Kay's Fish Pie
This is a "fishy" version of Shepherd's Pie from Kay, and it's amazing! I've only made it once so far, and I used tilapia instead of cod, but we loved it! Hubby ate some of the leftovers for breakfast the next morning! :)
Please visit Kay's site to see her wonderful step-by-step pictures of this recipe.
It was very easy to convert it to be gluten and casein free.
UPDATE (9/1/09): I've made it twice more, the last time with cod, which was wonderful too!
Ingredients:
Mashed potato topping:
1 1/2 lbs potatoes
roughly 2/3 cup of milk (rice milk works if you prefer)
2 T butter (omit butter if casein free)
salt, pepper, nutmeg
Fish/Vegetable Filling:
14 - 16 oz white fish (cod and tilapia both work)
1 1/2 cup milk (again, rice milk or almond milk or whatever will be OK)
2/3 cup vegetable (or fish or chicken) broth
1 1/2 cups green peas
1 small onion
3 cloves
1 bay leaf
1/2 tsp salt
1 large carrot
1 lemon
flat-leaf parsley
cheese (you'll have to omit the cheese or use rice or soy cheese to be casein free)
White Sauce:
4-5 T sweet rice flour
3 oz butter (or organic shortening or coconut oil if casein free)
1/2 tsp salt
white pepper
Directions:
Peel, salt, boil and mash the potatoes. Season them with butter, a pinch of salt, pepper and freshly grated nutmeg, and set aside.
I used frozen tilapia; Kay used frozen cod. NOTE: according to Kay, what really gives a fish pie a major boost is adding some salmon, about 5 oz or so.
Place the fish in a deep pan—Kay always uses her Dutch oven for this—and pour in the milk and broth. You can use vegetable, chicken, or fish broth for it. I used chicken broth because that's what I had on hand.
Peel the medium onion, cut it in half and stick 3 cloves in one half. I know it seems a bit different, but this is how Kay's grandma did it.
Put the clove-studded onion in with the fish, clove side down, and season the liquid with 1/2 tsp salt and one fairly large bay leaf. Bring it to a boil and simmer covered over low heat for about 8 to 10 minutes. Until the fish starts to flake.
In the mean time peel and coarsely grate 1 large carrot and dice the other half of the onion.
Another frozen item: 1 1/2 cup green peas. Kay says that she absolutely prefers frozen peas over fresh ones. I used frozen peas as well.
Chop a big handful of flat-leaf parsley. About 4 T. chopped.
In the mean time the fish should be done. Move it to a plate. Don't pour the cooking liquid out! You'll need it to make the sauce with. Discard the onion and bay leaf and sieve the liquid.
To make the sauce, melt 3 oz of butter and whisk in 4 to 5 T sweet rice flour. Cook the roux for a minute or two (over low heat), then slowly whisk in the sieved cooking liquid until you’ve reached a sauce consistency you like. You may or may not need all of the cooking liquid.
Season the sauce with salt (1/2 tsp for me), white pepper and simmer for another 3 minutes. Just set it aside while you prepare the vegetables. Tip: you may add a splash of white wine for a more adult type of fish pie! :)
Heat a small amount of oil and saute the carrots and onions for about 5 minutes, until soft. Don’t let them brown, though. Add the green peas and let the veggie mixture heat through for a few more minutes.
Grate and add the zest of half a lemon and squeeze in some lemon juice as well, about 1 or 2 tbsp. Also get the chopped parsley in there.
Transfer the vegetables to the oven dish (I used a round glass baking dish with fairly high sides), add the fish and carefully break it up with a spatula. Be gentle, though, don’t stir that poor fish like a maniac. You want the fish to still be in chunks when you're done. Pour the white sauce in there and mix it in gently.
Top it with the mashed potatoes. Kay says she always uses a fork to draw some stripes on the top of the potato layer. Top the mashed potatoes with a generous amount of cheese. Cheddar and Gouda both work really well for this, but I wouldn’t go for a very sharp (aged) cheese. It just doesn’t really add to the laid back flavors of the fish pie. NOTE: I used a mixture of medium cheddar and gruyere.
Bake the casserole at 350F (175C) for about 30 to 40 minutes, until the cheese is golden brown.
Wow....this is REAL comfort food!! My whole family loved it, even my three-year-old son! Good way to get him to eat vegetables....
Please visit Kay's site to see her wonderful step-by-step pictures of this recipe.
It was very easy to convert it to be gluten and casein free.
UPDATE (9/1/09): I've made it twice more, the last time with cod, which was wonderful too!
Ingredients:
Mashed potato topping:
1 1/2 lbs potatoes
roughly 2/3 cup of milk (rice milk works if you prefer)
2 T butter (omit butter if casein free)
salt, pepper, nutmeg
Fish/Vegetable Filling:
14 - 16 oz white fish (cod and tilapia both work)
1 1/2 cup milk (again, rice milk or almond milk or whatever will be OK)
2/3 cup vegetable (or fish or chicken) broth
1 1/2 cups green peas
1 small onion
3 cloves
1 bay leaf
1/2 tsp salt
1 large carrot
1 lemon
flat-leaf parsley
cheese (you'll have to omit the cheese or use rice or soy cheese to be casein free)
White Sauce:
4-5 T sweet rice flour
3 oz butter (or organic shortening or coconut oil if casein free)
1/2 tsp salt
white pepper
Directions:
Peel, salt, boil and mash the potatoes. Season them with butter, a pinch of salt, pepper and freshly grated nutmeg, and set aside.
I used frozen tilapia; Kay used frozen cod. NOTE: according to Kay, what really gives a fish pie a major boost is adding some salmon, about 5 oz or so.
Place the fish in a deep pan—Kay always uses her Dutch oven for this—and pour in the milk and broth. You can use vegetable, chicken, or fish broth for it. I used chicken broth because that's what I had on hand.
Peel the medium onion, cut it in half and stick 3 cloves in one half. I know it seems a bit different, but this is how Kay's grandma did it.
Put the clove-studded onion in with the fish, clove side down, and season the liquid with 1/2 tsp salt and one fairly large bay leaf. Bring it to a boil and simmer covered over low heat for about 8 to 10 minutes. Until the fish starts to flake.
In the mean time peel and coarsely grate 1 large carrot and dice the other half of the onion.
Another frozen item: 1 1/2 cup green peas. Kay says that she absolutely prefers frozen peas over fresh ones. I used frozen peas as well.
Chop a big handful of flat-leaf parsley. About 4 T. chopped.
In the mean time the fish should be done. Move it to a plate. Don't pour the cooking liquid out! You'll need it to make the sauce with. Discard the onion and bay leaf and sieve the liquid.
To make the sauce, melt 3 oz of butter and whisk in 4 to 5 T sweet rice flour. Cook the roux for a minute or two (over low heat), then slowly whisk in the sieved cooking liquid until you’ve reached a sauce consistency you like. You may or may not need all of the cooking liquid.
Season the sauce with salt (1/2 tsp for me), white pepper and simmer for another 3 minutes. Just set it aside while you prepare the vegetables. Tip: you may add a splash of white wine for a more adult type of fish pie! :)
Heat a small amount of oil and saute the carrots and onions for about 5 minutes, until soft. Don’t let them brown, though. Add the green peas and let the veggie mixture heat through for a few more minutes.
Grate and add the zest of half a lemon and squeeze in some lemon juice as well, about 1 or 2 tbsp. Also get the chopped parsley in there.
Transfer the vegetables to the oven dish (I used a round glass baking dish with fairly high sides), add the fish and carefully break it up with a spatula. Be gentle, though, don’t stir that poor fish like a maniac. You want the fish to still be in chunks when you're done. Pour the white sauce in there and mix it in gently.
Top it with the mashed potatoes. Kay says she always uses a fork to draw some stripes on the top of the potato layer. Top the mashed potatoes with a generous amount of cheese. Cheddar and Gouda both work really well for this, but I wouldn’t go for a very sharp (aged) cheese. It just doesn’t really add to the laid back flavors of the fish pie. NOTE: I used a mixture of medium cheddar and gruyere.
Bake the casserole at 350F (175C) for about 30 to 40 minutes, until the cheese is golden brown.
Wow....this is REAL comfort food!! My whole family loved it, even my three-year-old son! Good way to get him to eat vegetables....
Monday, August 3, 2009
Kay's Pasta Gratin (gluten free version)
This recipe is from Kay, and as is usual with her recipes, it's awesome!! It was very easy to modify to be gluten free.
Ingredients:
1 pound sausage (I used gluten free Italian sausage)
1 pound broccoli
1 medium onion
2 garlic cloves
4 tbsp chicken broth
1/2 pound gluten free shell pasta
2 tsp dried oregano
1 tsp dried basil
gluten free breadcrumbs
grated Parmesan
Cheese Sauce:
3 tbsp butter
3-5 tbsp sweet rice flour
3 cups milk
4 oz cheese
2 tsp Dijon mustard
1 tsp salt
cayenne
pepper
Directions:
Mince the onion and grate or mince the garlic cloves. Cut the broccoli in small florets. (You could also make this dish with cauliflower btw.)
Heat a tsp of olive oil and cook the onions in a large skillet, over medium heat, for about 3 minutes. Add the garlic and cook for another 2 minutes.
Add 2 tsp oregano and 1 tsp dried basil to the onions. Cook for an additional minute to get the flavors going.
Remove casings from the Italian sausages and add the sausage to the pan; break it up with a spatula. Cook over low to medium heat, until it starts to lose its rawness.
In the mean time cook the pasta. You can use any type of gluten free shell pasta for this. Cook the pasta in salted water according to the instructions on the package.
If there’s a lot of fat coming out of the sausage, drain it. Add the broccoli and cook for a few minutes while stirring. Spoon in 4 tbsp chicken (or vegetable broth), pop the lid on and simmer the meat and broccoli over low heat for about 5 minutes.
Time to whip up the sauce. Heat 3 oz butter and add 5 slightly heaping tbsp flour. Cook for a minute to neutralize the rawness of the flour.
Pour in 2 cups of milk and keep a third cup nearby. Bring the sauce to a boil while gently stirring. Bit by bit, add the third cup of milk until you reach a consistency you like. You may or may not use all of that third cup.
Spike the sauce with 2 tsp Dijon mustard and add salt to taste—I’ve added 1 tsp salt, just keep in mind we’ll also be adding cheese! Let the sauce simmer, over very low heat, for a few minutes.
The pasta and meat should be done by now. Drain the pasta and remove the meat from the stove and set aside.
Finish the sauce with pepper, a good pinch of cayenne and the grated cheese. You can use Parmesan, Gouda, Gruyere or even cheddar for this. Any type of cheese you like. Or be adventurous and mix two types of cheese (I have used a mixture of Parmesan and white cheddar).
Now either add the pasta to the meat & broccoli in the skillet, or add the meat and broccoli to the pasta pot, or even transfer things to an oven dish and mix it there. Your call.
After the pasta, meat and broccoli mixture are well blended, dump it all into a 13" by 9" non-stick baking pan and pour the cheese sauce over all. Yum!!
Sprinkle some gluten free breadcrumbs and grated Parmesan on top of everything.
Put the pasta in a preheated oven and bake at 400F (200C) for 15 to 20 minutes until bubbly hot and golden brown on top.
I've made this recipe twice now, and it is FANTASTIC! My family loves it!
Ingredients:
1 pound sausage (I used gluten free Italian sausage)
1 pound broccoli
1 medium onion
2 garlic cloves
4 tbsp chicken broth
1/2 pound gluten free shell pasta
2 tsp dried oregano
1 tsp dried basil
gluten free breadcrumbs
grated Parmesan
Cheese Sauce:
3 tbsp butter
3-5 tbsp sweet rice flour
3 cups milk
4 oz cheese
2 tsp Dijon mustard
1 tsp salt
cayenne
pepper
Directions:
Mince the onion and grate or mince the garlic cloves. Cut the broccoli in small florets. (You could also make this dish with cauliflower btw.)
Heat a tsp of olive oil and cook the onions in a large skillet, over medium heat, for about 3 minutes. Add the garlic and cook for another 2 minutes.
Add 2 tsp oregano and 1 tsp dried basil to the onions. Cook for an additional minute to get the flavors going.
Remove casings from the Italian sausages and add the sausage to the pan; break it up with a spatula. Cook over low to medium heat, until it starts to lose its rawness.
In the mean time cook the pasta. You can use any type of gluten free shell pasta for this. Cook the pasta in salted water according to the instructions on the package.
If there’s a lot of fat coming out of the sausage, drain it. Add the broccoli and cook for a few minutes while stirring. Spoon in 4 tbsp chicken (or vegetable broth), pop the lid on and simmer the meat and broccoli over low heat for about 5 minutes.
Time to whip up the sauce. Heat 3 oz butter and add 5 slightly heaping tbsp flour. Cook for a minute to neutralize the rawness of the flour.
Pour in 2 cups of milk and keep a third cup nearby. Bring the sauce to a boil while gently stirring. Bit by bit, add the third cup of milk until you reach a consistency you like. You may or may not use all of that third cup.
Spike the sauce with 2 tsp Dijon mustard and add salt to taste—I’ve added 1 tsp salt, just keep in mind we’ll also be adding cheese! Let the sauce simmer, over very low heat, for a few minutes.
The pasta and meat should be done by now. Drain the pasta and remove the meat from the stove and set aside.
Finish the sauce with pepper, a good pinch of cayenne and the grated cheese. You can use Parmesan, Gouda, Gruyere or even cheddar for this. Any type of cheese you like. Or be adventurous and mix two types of cheese (I have used a mixture of Parmesan and white cheddar).
Now either add the pasta to the meat & broccoli in the skillet, or add the meat and broccoli to the pasta pot, or even transfer things to an oven dish and mix it there. Your call.
After the pasta, meat and broccoli mixture are well blended, dump it all into a 13" by 9" non-stick baking pan and pour the cheese sauce over all. Yum!!
Sprinkle some gluten free breadcrumbs and grated Parmesan on top of everything.
Put the pasta in a preheated oven and bake at 400F (200C) for 15 to 20 minutes until bubbly hot and golden brown on top.
I've made this recipe twice now, and it is FANTASTIC! My family loves it!
Sunday, May 3, 2009
Chicken Artichoke Enchilada Casserole
This is a wonderful recipe from Karina, the Gluten-Free Goddess:
Ingredients:
For the sauce:
2 cups chicken broth
2-3 tablespoons rice flour
A dash of cumin, to taste
A dash of hot pepper, smoky chipotle or cayenne, to taste
1 C chopped fire roasted green chiles- mild or hot, to taste
For the enchilada casserole:
10 corn tortillas
olive oil
2-2 1/2 cups hand torn cooked chicken pieces
1 10-oz. package frozen artichoke hearts, cooked, drained
4 cloves garlic, minced
Juice from 1 big juicy lime
1/2 - 1 teaspoon cumin, to taste
1/2 teaspoon Old Bay Seasoning or chili powder
Sea salt and ground pepper, to taste
4 oz. Cheddar or Jack cheese, shredded
Directions:
Pre-heat oven to 350 degrees F. Lightly oil a 8 x 11" or 9 x 12" baking dish.
First make the sauce. Heat the broth to almost a simmer. Add the rice flour and whisk smooth. Continue to heat just until the sauce thickens. Add the cumin, hot pepper and green chiles and stir well to combine.
Make the filling by combining the chicken, artichokes, garlic, lime juice, cumin, Old Bay Seasoning, sea salt, and pepper, in a bowl. Toss well to coat. Add about 3/4 of the shredded cheese to the filling and mix well. Set aside the remaining cheese for the topping.
Pour about 3/4 cup of the green chile sauce into the bottom of the baking dish.
Cutting some of the tortillas in half to make straight edges, layer five corn tortillas in the bottom of the baking dish. Brush with a little olive oil.
Spoon in the chicken filling, and spread it evenly in the pan. Top with five more corn tortillas, cutting some of them to fit against the sides. Brush these with a little olive oil.
Pour the remaining enchilada sauce all over the top, slowly, using a small spatula or knife to make room around the edges of the tortillas, so that the sauce can seep in all around and reach the bottom.
Sprinkle the remaining shredded cheese on top.
Bake in the pre-heated oven for about 30 minutes, or until the enchiladas are bubbling around the edges and heated all the way through.
Ingredients:
For the sauce:
2 cups chicken broth
2-3 tablespoons rice flour
A dash of cumin, to taste
A dash of hot pepper, smoky chipotle or cayenne, to taste
1 C chopped fire roasted green chiles- mild or hot, to taste
For the enchilada casserole:
10 corn tortillas
olive oil
2-2 1/2 cups hand torn cooked chicken pieces
1 10-oz. package frozen artichoke hearts, cooked, drained
4 cloves garlic, minced
Juice from 1 big juicy lime
1/2 - 1 teaspoon cumin, to taste
1/2 teaspoon Old Bay Seasoning or chili powder
Sea salt and ground pepper, to taste
4 oz. Cheddar or Jack cheese, shredded
Directions:
Pre-heat oven to 350 degrees F. Lightly oil a 8 x 11" or 9 x 12" baking dish.
First make the sauce. Heat the broth to almost a simmer. Add the rice flour and whisk smooth. Continue to heat just until the sauce thickens. Add the cumin, hot pepper and green chiles and stir well to combine.
Make the filling by combining the chicken, artichokes, garlic, lime juice, cumin, Old Bay Seasoning, sea salt, and pepper, in a bowl. Toss well to coat. Add about 3/4 of the shredded cheese to the filling and mix well. Set aside the remaining cheese for the topping.
Pour about 3/4 cup of the green chile sauce into the bottom of the baking dish.
Cutting some of the tortillas in half to make straight edges, layer five corn tortillas in the bottom of the baking dish. Brush with a little olive oil.
Spoon in the chicken filling, and spread it evenly in the pan. Top with five more corn tortillas, cutting some of them to fit against the sides. Brush these with a little olive oil.
Pour the remaining enchilada sauce all over the top, slowly, using a small spatula or knife to make room around the edges of the tortillas, so that the sauce can seep in all around and reach the bottom.
Sprinkle the remaining shredded cheese on top.
Bake in the pre-heated oven for about 30 minutes, or until the enchiladas are bubbling around the edges and heated all the way through.
Sunday, March 29, 2009
Karina's Sweet Potato Black Bean Enchiladas
From Karina, the Gluten Free Goddess:
Ingredients:
Quickie Green Chile Sauce:
1 cup light vegetable broth (or chicken broth, if you're an omnivore)
1 tablespoon arrowroot starch dissolved in a little cold water
(you may also use cornstarch as the thickener if you don't have arrowroot)
1 generous cup chopped roasted green chiles- hot or mild
2-3 cloves garlic, minced
1 teaspoon cumin or chili powder, hot or mild, to taste
Make your Quickie Green Chile Sauce by combining the broth, dissolved arrowroot or cornstarch, green chiles, garlic and spices in a sauce pan and heating over medium-high heat. Bring to a high simmer. Simmer until thickened. Taste test. Set aside.
Filling:
1 15-oz can organic black beans, rinsed, drained
3-4 cloves garlic, minced
Fresh lime juice from 1 big juicy lime
2 heaping cups cooked sweet potatoes, smashed a bit, but still chunky
1/2 cup chopped roasted green chiles
1/2 teaspoon ground cumin
1/2 teaspoon chili powder, or curry, mild or spicy, as you prefer
Sea salt and black pepper, to taste
2 tablespoons chopped fresh cilantro
Also necessary:
2-4 tablespoons light olive oil or vegetable oil, as needed
8 corn tortillas (make sure they are gluten free!)
Shredded Monterey Jack cheese
Directions:
Preheat your oven to 350 degrees F. Choose a baking dish that will hold 8 enchiladas.
In the meantime, using a mixing bowl, combine the drained black beans with minced garlic and lime juice. Toss to coat the beans and set aside.
In a separate bowl combine the lightly smashed sweet potatoes with the chopped green chiles; add the spices. Season with sea salt and pepper.
Pour about 1/4 cup of the Quickie Green Chile Sauce into the bottom of the baking dish. Heat a small amount of oil in a skillet. Lightly cook the corn tortillas to soften them - one at a time - as you stuff each one.
Lay the first hot tortilla in the sauced baking dish; wet it with the sauce. Spoon 1/8 of the sweet potato mixture down the center. Top with 1/8 of the black beans. Wrap and roll the tortilla to the end of the baking dish. Repeat for the remaining tortillas. Top with the rest of the sauce and with a sprinkle of shredded Monterey Jack cheese.
Bake for 20 to 25 minutes, until the enchiladas are piping hot and the sauce is bubbling around the edges.
Ingredients:
Quickie Green Chile Sauce:
1 cup light vegetable broth (or chicken broth, if you're an omnivore)
1 tablespoon arrowroot starch dissolved in a little cold water
(you may also use cornstarch as the thickener if you don't have arrowroot)
1 generous cup chopped roasted green chiles- hot or mild
2-3 cloves garlic, minced
1 teaspoon cumin or chili powder, hot or mild, to taste
Make your Quickie Green Chile Sauce by combining the broth, dissolved arrowroot or cornstarch, green chiles, garlic and spices in a sauce pan and heating over medium-high heat. Bring to a high simmer. Simmer until thickened. Taste test. Set aside.
Filling:
1 15-oz can organic black beans, rinsed, drained
3-4 cloves garlic, minced
Fresh lime juice from 1 big juicy lime
2 heaping cups cooked sweet potatoes, smashed a bit, but still chunky
1/2 cup chopped roasted green chiles
1/2 teaspoon ground cumin
1/2 teaspoon chili powder, or curry, mild or spicy, as you prefer
Sea salt and black pepper, to taste
2 tablespoons chopped fresh cilantro
Also necessary:
2-4 tablespoons light olive oil or vegetable oil, as needed
8 corn tortillas (make sure they are gluten free!)
Shredded Monterey Jack cheese
Directions:
Preheat your oven to 350 degrees F. Choose a baking dish that will hold 8 enchiladas.
In the meantime, using a mixing bowl, combine the drained black beans with minced garlic and lime juice. Toss to coat the beans and set aside.
In a separate bowl combine the lightly smashed sweet potatoes with the chopped green chiles; add the spices. Season with sea salt and pepper.
Pour about 1/4 cup of the Quickie Green Chile Sauce into the bottom of the baking dish. Heat a small amount of oil in a skillet. Lightly cook the corn tortillas to soften them - one at a time - as you stuff each one.
Lay the first hot tortilla in the sauced baking dish; wet it with the sauce. Spoon 1/8 of the sweet potato mixture down the center. Top with 1/8 of the black beans. Wrap and roll the tortilla to the end of the baking dish. Repeat for the remaining tortillas. Top with the rest of the sauce and with a sprinkle of shredded Monterey Jack cheese.
Bake for 20 to 25 minutes, until the enchiladas are piping hot and the sauce is bubbling around the edges.
Creamy Salmon Rotini
Ingredients
1/2 lb boneless, skinless cooked salmon, diced
1 C cooked peas
1 C mushrooms, sauteed until just wilted
2 T butter
2 T sweet rice flour (superfine)
1 1/2 C heavy cream
1 1/2 C chicken broth
1 tsp salt
freshly ground black pepper
1 T onion flakes
1/2 tsp garlic powder
1/2 C grated Jarlsberg or swiss
3/4 C grated Parmesan
1 lb cooked gluten free rotini (or any gf pasta you prefer)
Directions
Preheat oven to 350°F. Lightly oil a large casserole dish.
Make the sauce by melting the butter in a saucepan over medium heat. When the butter bubbles, add the sweet rice flour. Cook, stirring (best to use a wire whisk), for about 1 minute. While whisking, slowly pour in the cream a little at a time to keep mixture smooth, until the mixture bubbles and becomes thick. Continue cooking, and add the chicken broth a little at time while whisking constantly, until the mixture has the thickness and consistency of paint. You don't want it to be too thick, because it will thicken when you add the cheese. Add more or less chicken broth until you achieve the right consistency.
Remove the pan from the heat. Stir in salt, black pepper, garlic powder, onion flakes, most of the Parmesan and all of the Swiss/Jarlsberg; set the sauce aside.
Put the cooked pasta into a large bowl; add the salmon cubes, peas, mushrooms and cheese sauce to the pasta; mix well but gently.
Pour the mixture into the prepared casserole dish. Sprinkle the remaining Parmesan over the top. Bake until heated through and top is starting to turn golden brown in spots, about 20 - 25 minutes.
1/2 lb boneless, skinless cooked salmon, diced
1 C cooked peas
1 C mushrooms, sauteed until just wilted
2 T butter
2 T sweet rice flour (superfine)
1 1/2 C heavy cream
1 1/2 C chicken broth
1 tsp salt
freshly ground black pepper
1 T onion flakes
1/2 tsp garlic powder
1/2 C grated Jarlsberg or swiss
3/4 C grated Parmesan
1 lb cooked gluten free rotini (or any gf pasta you prefer)
Directions
Preheat oven to 350°F. Lightly oil a large casserole dish.
Make the sauce by melting the butter in a saucepan over medium heat. When the butter bubbles, add the sweet rice flour. Cook, stirring (best to use a wire whisk), for about 1 minute. While whisking, slowly pour in the cream a little at a time to keep mixture smooth, until the mixture bubbles and becomes thick. Continue cooking, and add the chicken broth a little at time while whisking constantly, until the mixture has the thickness and consistency of paint. You don't want it to be too thick, because it will thicken when you add the cheese. Add more or less chicken broth until you achieve the right consistency.
Remove the pan from the heat. Stir in salt, black pepper, garlic powder, onion flakes, most of the Parmesan and all of the Swiss/Jarlsberg; set the sauce aside.
Put the cooked pasta into a large bowl; add the salmon cubes, peas, mushrooms and cheese sauce to the pasta; mix well but gently.
Pour the mixture into the prepared casserole dish. Sprinkle the remaining Parmesan over the top. Bake until heated through and top is starting to turn golden brown in spots, about 20 - 25 minutes.
Sunday, March 22, 2009
Cheesy Chicken and Rice with Broccoli
Ingredients
2 C cooked chicken, cut into 1 inch cubes
2 C steamed broccoli, cut into bite-sized pieces
1 C mushrooms, sauteed (optional)
2 T butter
2 T white rice flour (superfine)
1 1/2 C heavy cream
1 1/2 C chicken broth
1 tsp salt
1/4 tsp ground dry mustard
freshly ground black pepper
2 T onion flakes
1/2 tsp garlic powder
1 C grated sharp white cheddar cheese
1 C grated medium cheddar
1/2 C grated monterey jack
1/2 C grated Jarlsberg or swiss
1/2 C grated Parmesan
5 - 6 C cooked brown or white rice
NOTE: use whatever cheese you have or like....I just like this particular combo.
Directions
Preheat oven to 350°F. Lightly oil a large casserole dish.
Melt the butter in a saucepan over medium heat. When the butter bubbles, add the rice flour. Cook, stirring (best to use a wire whisk), for about 1 minute. While whisking, slowly pour in the cream a little at a time to keep mixture smooth, until the mixture bubbles and becomes thick. Continue cooking, and add the chicken broth a little at time while whisking constantly, until the mixture has the thickness and consistency of paint. You don't want it to be too thick, because it will thicken when you add the cheese. Add more or less chicken broth until you achieve the right consistency.
Remove the pan from the heat. Stir in salt, dry mustard, black pepper, garlic powder, onion flakes, all of the Parmesan and MOST of the other cheeses (reserve a little of the grated cheddars and Jarlsberg to sprinkle on top); set the cheese sauce aside.
Put the cooked rice into a large bowl; add the chicken, broccoli, mushrooms and cheese sauce to the rice; mix well but gently.
Pour the mixture into the prepared casserole dish. Sprinkle the remaining grated cheddar cheese over the top. Bake until top is starting to turn golden brown in spots, about 20 - 25 minutes.
2 C cooked chicken, cut into 1 inch cubes
2 C steamed broccoli, cut into bite-sized pieces
1 C mushrooms, sauteed (optional)
2 T butter
2 T white rice flour (superfine)
1 1/2 C heavy cream
1 1/2 C chicken broth
1 tsp salt
1/4 tsp ground dry mustard
freshly ground black pepper
2 T onion flakes
1/2 tsp garlic powder
1 C grated sharp white cheddar cheese
1 C grated medium cheddar
1/2 C grated monterey jack
1/2 C grated Jarlsberg or swiss
1/2 C grated Parmesan
5 - 6 C cooked brown or white rice
NOTE: use whatever cheese you have or like....I just like this particular combo.
Directions
Preheat oven to 350°F. Lightly oil a large casserole dish.
Melt the butter in a saucepan over medium heat. When the butter bubbles, add the rice flour. Cook, stirring (best to use a wire whisk), for about 1 minute. While whisking, slowly pour in the cream a little at a time to keep mixture smooth, until the mixture bubbles and becomes thick. Continue cooking, and add the chicken broth a little at time while whisking constantly, until the mixture has the thickness and consistency of paint. You don't want it to be too thick, because it will thicken when you add the cheese. Add more or less chicken broth until you achieve the right consistency.
Remove the pan from the heat. Stir in salt, dry mustard, black pepper, garlic powder, onion flakes, all of the Parmesan and MOST of the other cheeses (reserve a little of the grated cheddars and Jarlsberg to sprinkle on top); set the cheese sauce aside.
Put the cooked rice into a large bowl; add the chicken, broccoli, mushrooms and cheese sauce to the rice; mix well but gently.
Pour the mixture into the prepared casserole dish. Sprinkle the remaining grated cheddar cheese over the top. Bake until top is starting to turn golden brown in spots, about 20 - 25 minutes.
Sunday, February 22, 2009
Erica's Mom's Cassoulet
Cassoulet is a traditional country French dish; a rustic stew generally made with whatever one has on hand...usually a combination of sausage and poultry and miscellaneous garden vegetables. I found this recipe on Erica's blog; it comes from her step-mother and is truly a classic dish. My family loves it; I hope you enjoy it too!
Ingredients:
1 1/2 lbs Great Northern white beans (dry)
5 carrots
6 medium onions
4 whole cloves
2 boxes Pacific chicken broth (gluten free!)
2 bay leaves, crumbled
1/2 cup coarsely chopped celery leaves
1 1/2 t. salt
3 whole black peppercorns
3 cloves garlic, crushed
4 lbs roasting chicken cut into 8 pieces (I use chicken thighs and breasts)
2 T. butter (use olive oil or coconut oil instead for casein free)
1/8 t. pepper
1 can (1 lb) peeled tomatoes, undrained
1 lb Polish sausage (whole)
2 T. chopped parsley
1 t. dried thyme leaves
1 t. dried marjoram leaves
1 t. dried sage leaves
1/4 lb bacon
Directions:
In an 8 qt. kettle with cover, combine beans with 4 1/2 cups cold water, let soak 2 hours, no longer. Do not drain beans.
Meanwhile, pare carrots and cut into quarters. Peel onions, stud 1 of the onions with whole cloves. To beans, add chicken broth, bay leaves, 1/4 of the carrots, the onions, onion studded with cloves, celery leaves, 1 tsp. salt, the black peppercorns, garlic, thyme, marjoram and sage. Bring just to boiling, reduce heat and simmer, covered, 1 hour.
Add remaining carrots: cook, covered, 15 minutes longer. Meanwhile, cut bacon into pieces. in a large skillet, saute bacon until browned, drain off fat.
Preheat oven to 350. Turn bean mixture into a 8 quart casserole. Add bacon. Bake, uncovered, 30 minutes.
Meanwhile, in hot butter in large skillet, brown chicken, turning until evenly browned. Sprinkle evenly with 1/2 t. salt and 1/8 t. pepper. Add browned chicken and undrained tomatoes to beans. With a a sharp knife, cut 9 diagonal slashes, 1/8 inch deep, in top of the sausage. Place sausage on top of chicken and vegetables. Cover tightly, bake 45 minutes or until chicken is tender. Uncover and bake 10 minutes more, sprinkle with parsley and serve.
Ingredients:
1 1/2 lbs Great Northern white beans (dry)
5 carrots
6 medium onions
4 whole cloves
2 boxes Pacific chicken broth (gluten free!)
2 bay leaves, crumbled
1/2 cup coarsely chopped celery leaves
1 1/2 t. salt
3 whole black peppercorns
3 cloves garlic, crushed
4 lbs roasting chicken cut into 8 pieces (I use chicken thighs and breasts)
2 T. butter (use olive oil or coconut oil instead for casein free)
1/8 t. pepper
1 can (1 lb) peeled tomatoes, undrained
1 lb Polish sausage (whole)
2 T. chopped parsley
1 t. dried thyme leaves
1 t. dried marjoram leaves
1 t. dried sage leaves
1/4 lb bacon
Directions:
In an 8 qt. kettle with cover, combine beans with 4 1/2 cups cold water, let soak 2 hours, no longer. Do not drain beans.
Meanwhile, pare carrots and cut into quarters. Peel onions, stud 1 of the onions with whole cloves. To beans, add chicken broth, bay leaves, 1/4 of the carrots, the onions, onion studded with cloves, celery leaves, 1 tsp. salt, the black peppercorns, garlic, thyme, marjoram and sage. Bring just to boiling, reduce heat and simmer, covered, 1 hour.
Add remaining carrots: cook, covered, 15 minutes longer. Meanwhile, cut bacon into pieces. in a large skillet, saute bacon until browned, drain off fat.
Preheat oven to 350. Turn bean mixture into a 8 quart casserole. Add bacon. Bake, uncovered, 30 minutes.
Meanwhile, in hot butter in large skillet, brown chicken, turning until evenly browned. Sprinkle evenly with 1/2 t. salt and 1/8 t. pepper. Add browned chicken and undrained tomatoes to beans. With a a sharp knife, cut 9 diagonal slashes, 1/8 inch deep, in top of the sausage. Place sausage on top of chicken and vegetables. Cover tightly, bake 45 minutes or until chicken is tender. Uncover and bake 10 minutes more, sprinkle with parsley and serve.
Monday, February 16, 2009
Tuna Casserole
Of course, this is just my macaroni and cheese recipe with the meat, vegetable, and type of pasta changed. If I change anything, it might just be the type of cheeses for the sauce. But it's really good...why mess with something that works! :)
Ingredients
2 cans tuna, drained
2 C frozen peas
3 T butter
3-4 T white rice flour (superfine)
2 C heavy cream
2 C chicken broth
2 tsp salt, plus more for water
1/4 tsp ground dry mustard
1/4 tsp freshly ground black pepper
3 T onion flakes
1/2 tsp garlic powder
2 1/2 C grated sharp white cheddar cheese
1 1/2 C grated medium cheddar
1 1/2 C grated monterey jack
1 1/2 C grated Jarlsberg
1 C grated Parmesan
1 pound gluten free pasta (I like to use rotini)
Directions
Preheat oven to 350°F. Lightly oil a 3-quart casserole dish.
Melt the butter in a saucepan over medium heat. When the butter bubbles, add the rice flour. Cook, stirring (best to use a wire whisk), for about 1 minute. While whisking, slowly pour in the cream a little at a time to keep mixture smooth, until the mixture bubbles and becomes thick. Continue cooking, and add the chicken broth a little at time while whisking constantly, until the mixture has the thickness and consistency of paint. You don't want it to be too thick, because it will thicken when you add the cheese. Note: you may not need to add all of the broth to reach the right consistency.
Remove the pan from the heat. Stir in salt, dry mustard, black pepper, garlic powder, onion flakes, all of the Parmesan and MOST of the other cheeses (reserve a little of the grated cheddars and Jarlsberg to sprinkle on top); set the cheese sauce aside.
Bring a large pot of salted water to a boil. Cook the pasta until al dente (i.e., until the outside of the pasta is cooked and the inside is slightly underdone), about 7-8 minutes for most gluten free pastas, but it varies. Drain the pasta in a colander and return to the empty pot. Add the tuna, peas and cheese sauce to the pasta; mix well but gently.
Pour the mixture into the prepared casserole dish. Sprinkle the remaining grated cheddar cheese over the top. Bake until top is starting to turn golden brown in spots, about 20 - 25 minutes.
Ingredients
2 cans tuna, drained
2 C frozen peas
3 T butter
3-4 T white rice flour (superfine)
2 C heavy cream
2 C chicken broth
2 tsp salt, plus more for water
1/4 tsp ground dry mustard
1/4 tsp freshly ground black pepper
3 T onion flakes
1/2 tsp garlic powder
2 1/2 C grated sharp white cheddar cheese
1 1/2 C grated medium cheddar
1 1/2 C grated monterey jack
1 1/2 C grated Jarlsberg
1 C grated Parmesan
1 pound gluten free pasta (I like to use rotini)
Directions
Preheat oven to 350°F. Lightly oil a 3-quart casserole dish.
Melt the butter in a saucepan over medium heat. When the butter bubbles, add the rice flour. Cook, stirring (best to use a wire whisk), for about 1 minute. While whisking, slowly pour in the cream a little at a time to keep mixture smooth, until the mixture bubbles and becomes thick. Continue cooking, and add the chicken broth a little at time while whisking constantly, until the mixture has the thickness and consistency of paint. You don't want it to be too thick, because it will thicken when you add the cheese. Note: you may not need to add all of the broth to reach the right consistency.
Remove the pan from the heat. Stir in salt, dry mustard, black pepper, garlic powder, onion flakes, all of the Parmesan and MOST of the other cheeses (reserve a little of the grated cheddars and Jarlsberg to sprinkle on top); set the cheese sauce aside.
Bring a large pot of salted water to a boil. Cook the pasta until al dente (i.e., until the outside of the pasta is cooked and the inside is slightly underdone), about 7-8 minutes for most gluten free pastas, but it varies. Drain the pasta in a colander and return to the empty pot. Add the tuna, peas and cheese sauce to the pasta; mix well but gently.
Pour the mixture into the prepared casserole dish. Sprinkle the remaining grated cheddar cheese over the top. Bake until top is starting to turn golden brown in spots, about 20 - 25 minutes.
Sunday, February 15, 2009
Breakfast Quiche
This is a family recipe (from my sister-in-law, Libby) that's a breakfast favorite! I've modified it to be gluten free.
Ingredients
1/2 cup butter (1 stick)
10 eggs
1/2 cup Pamela's Gluten Free Baking and Pancake Mix
1 lb cottage cheese
1 lb jack cheese, shredded
Popular additions/substitutions for the quiche: 1 lb diced cooked gluten free breakfast sausage or bratwurst, 4 oz can diced green chilis, bell peppers, onions or dried onion flakes, cheddar cheese or mixed cheddar/jack instead of jack cheese...use your imagination! BTW, I think that a whole stick of butter is a bit much, especially with all of the eggs and cheese in there, so I've used 1/2 a stick successfully.
Directions
Melt butter. Whip eggs until fluffy, add Pamela's baking mix, cottage cheese, butter, optional ingredients such as sausage, chilis, etc, and about 2/3 of the cheese. Put in 9" x 13" pan sprayed with non-stick spray. Top with remaining cheese. Bake 400 for 15 min, then lower temp to 350 and bake for 20-30 more min (until lightly browned on top). NOTE: be careful to verify that the cottage cheese, sausage, and non-stick spray are all gluten free!
Ingredients
1/2 cup butter (1 stick)
10 eggs
1/2 cup Pamela's Gluten Free Baking and Pancake Mix
1 lb cottage cheese
1 lb jack cheese, shredded
Popular additions/substitutions for the quiche: 1 lb diced cooked gluten free breakfast sausage or bratwurst, 4 oz can diced green chilis, bell peppers, onions or dried onion flakes, cheddar cheese or mixed cheddar/jack instead of jack cheese...use your imagination! BTW, I think that a whole stick of butter is a bit much, especially with all of the eggs and cheese in there, so I've used 1/2 a stick successfully.
Directions
Melt butter. Whip eggs until fluffy, add Pamela's baking mix, cottage cheese, butter, optional ingredients such as sausage, chilis, etc, and about 2/3 of the cheese. Put in 9" x 13" pan sprayed with non-stick spray. Top with remaining cheese. Bake 400 for 15 min, then lower temp to 350 and bake for 20-30 more min (until lightly browned on top). NOTE: be careful to verify that the cottage cheese, sausage, and non-stick spray are all gluten free!
Five-Cheese Macaroni and Cheese with Chicken and Broccoli
This is my favorite way of making macaroni and cheese; it's a great way to slip in extra protein and vegetables without the kids really noticing.
Ingredients
2 C cooked chicken, cut into 1 inch cubes
2 C steamed broccoli, cut into bite-sized pieces
3 T butter
3-4 T white rice flour (superfine)
2 C heavy cream
2 C chicken broth
2 tsp salt, plus more for water
1/4 tsp ground dry mustard
1/4 tsp freshly ground black pepper
3 T onion flakes
1/2 tsp garlic powder
2 1/2 C grated sharp white cheddar cheese
1 1/2 C grated medium cheddar
1 1/2 C grated monterey jack
1 1/2 C grated Jarlsberg
1 C grated Parmesan
1 pound gluten free elbow macaroni
Directions
Preheat oven to 350°F. Lightly oil a 3-quart casserole dish.
Melt the butter in a saucepan over medium heat. When the butter bubbles, add the rice flour. Cook, stirring (best to use a wire whisk), for about 1 minute. While whisking, slowly pour in the cream a little at a time to keep mixture smooth, until the mixture bubbles and becomes thick. Continue cooking, and add the chicken broth a little at time while whisking constantly, until the mixture has the thickness and consistency of paint. You don't want it to be too thick, because it will thicken when you add the cheese. Note: you may not need to add all of the broth to reach the right consistency.
Remove the pan from the heat. Stir in salt, dry mustard, black pepper, garlic powder, onion flakes, all of the Parmesan and MOST of the other cheeses (reserve a little of the grated cheddars and Jarlsberg to sprinkle on top); set the cheese sauce aside.
Bring a large pot of salted water to a boil. Cook the macaroni until al dente (i.e., until the outside of the pasta is cooked and the inside is slightly underdone), about 7-8 minutes for most gluten free pastas, but it varies. Drain the macaroni in a colander and return to the empty pot. Add the chicken, broccoli and cheese sauce to the macaroni; mix well but gently.
Pour the mixture into the prepared casserole dish. Sprinkle the remaining grated cheddar cheese over the top. Bake until top is starting to turn golden brown in spots, about 20 - 25 minutes.
Ingredients
2 C cooked chicken, cut into 1 inch cubes
2 C steamed broccoli, cut into bite-sized pieces
3 T butter
3-4 T white rice flour (superfine)
2 C heavy cream
2 C chicken broth
2 tsp salt, plus more for water
1/4 tsp ground dry mustard
1/4 tsp freshly ground black pepper
3 T onion flakes
1/2 tsp garlic powder
2 1/2 C grated sharp white cheddar cheese
1 1/2 C grated medium cheddar
1 1/2 C grated monterey jack
1 1/2 C grated Jarlsberg
1 C grated Parmesan
1 pound gluten free elbow macaroni
Directions
Preheat oven to 350°F. Lightly oil a 3-quart casserole dish.
Melt the butter in a saucepan over medium heat. When the butter bubbles, add the rice flour. Cook, stirring (best to use a wire whisk), for about 1 minute. While whisking, slowly pour in the cream a little at a time to keep mixture smooth, until the mixture bubbles and becomes thick. Continue cooking, and add the chicken broth a little at time while whisking constantly, until the mixture has the thickness and consistency of paint. You don't want it to be too thick, because it will thicken when you add the cheese. Note: you may not need to add all of the broth to reach the right consistency.
Remove the pan from the heat. Stir in salt, dry mustard, black pepper, garlic powder, onion flakes, all of the Parmesan and MOST of the other cheeses (reserve a little of the grated cheddars and Jarlsberg to sprinkle on top); set the cheese sauce aside.
Bring a large pot of salted water to a boil. Cook the macaroni until al dente (i.e., until the outside of the pasta is cooked and the inside is slightly underdone), about 7-8 minutes for most gluten free pastas, but it varies. Drain the macaroni in a colander and return to the empty pot. Add the chicken, broccoli and cheese sauce to the macaroni; mix well but gently.
Pour the mixture into the prepared casserole dish. Sprinkle the remaining grated cheddar cheese over the top. Bake until top is starting to turn golden brown in spots, about 20 - 25 minutes.
Mexican Lasagna
This recipe is a variation on a recipe I saw on Rachel Ray's "30 Minute Meals". It's sort of like a layered burrito. I love it because it's fast, it's easy, and the kids will eat it!
Ingredients
1 can of cooked beans (black beans, pinto beans or canned gf refried beans work best)
1 lb ground meat (beef, turkey or chicken)
1 onion, chopped
2 T olive oil
1 tsp cumin
1 - 2 tsp chili powder
1 tsp garlic powder
salt and pepper to taste
2 - 4 gluten free flour tortillas OR corn tortillas
1 small jar of your favorite gluten free salsa
3 cups shredded cheese (a mixture of cheddar and monterey jack is nice)
Directions
Saute the onions in the olive oil in a large skillet over medium heat until translucent; add the ground meat and cook until browned. Season the meat and onion mixture with the cumin, chili powder, garlic powder, salt and pepper.
Tear or cut the tortillas into strips approximately the width of lasagna noodles.
On the bottom of a large shallow casserole dish layer half of the beans, half of the meat, one third of the cheese, and one third of the salsa, then cover with tortilla strips. Repeat. On top of the second layer of tortilla strips spread the remaining salsa and top with remaining cheese. Try to cover the tortillas completely with salsa and cheese to ensure that they won't dry out and get hard. Here's what it should look like just before putting it into the oven:
Bake at 350 degrees for approximately 30 minutes, until bubbly around the edges. Here's what it looks like right after it comes out of the oven, with all the nice melted cheese oozing out everywhere:
My family LOVES this recipe; our three-year-old eats two helpings!
Ingredients
1 can of cooked beans (black beans, pinto beans or canned gf refried beans work best)
1 lb ground meat (beef, turkey or chicken)
1 onion, chopped
2 T olive oil
1 tsp cumin
1 - 2 tsp chili powder
1 tsp garlic powder
salt and pepper to taste
2 - 4 gluten free flour tortillas OR corn tortillas
1 small jar of your favorite gluten free salsa
3 cups shredded cheese (a mixture of cheddar and monterey jack is nice)
Directions
Saute the onions in the olive oil in a large skillet over medium heat until translucent; add the ground meat and cook until browned. Season the meat and onion mixture with the cumin, chili powder, garlic powder, salt and pepper.
Tear or cut the tortillas into strips approximately the width of lasagna noodles.
On the bottom of a large shallow casserole dish layer half of the beans, half of the meat, one third of the cheese, and one third of the salsa, then cover with tortilla strips. Repeat. On top of the second layer of tortilla strips spread the remaining salsa and top with remaining cheese. Try to cover the tortillas completely with salsa and cheese to ensure that they won't dry out and get hard. Here's what it should look like just before putting it into the oven:
Bake at 350 degrees for approximately 30 minutes, until bubbly around the edges. Here's what it looks like right after it comes out of the oven, with all the nice melted cheese oozing out everywhere:
My family LOVES this recipe; our three-year-old eats two helpings!
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