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!!
Showing posts with label sausage. Show all posts
Showing posts with label sausage. Show all posts
Tuesday, September 8, 2009
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!
Tuesday, June 16, 2009
Crockpot Sausage and Potato Dinner
(Recipe has been slightly edited on 6/21/09)
Ingredients:
2 T butter
2 T sweet rice flour
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
1/2 tsp garlic powder
3 C grated cheddar
(NOTE: this is to make a thick cheese sauce to replace the canned cheddar cheese soup in the original recipe - canned cheddar cheese soup is not usually gluten free!)
10 medium potatoes, about 3 pounds, sliced
12 to 16 oz gluten free smoked sausage, such as kielbasa, chicken apple sausage or other similar sausage, sliced
1 large onion, diced
3/4 cup evaporated milk
Paprika
Directions:
Make the cheese sauce first by melting 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, and cheese; continue to stir until cheese is melted. Set the cheese sauce aside.
Toss sliced potatoes, sausages, and onions together in a 5 to 7-quart slow cooker. In the sauce pan, combine cheese sauce and evaporated milk (NOTE: you can use more or less evaporated milk depending on whether you want it to be thicker or more like a potato-cheese-sausage soup). Gently stir the cheese sauce mixture into the potatoes and sausages. Sprinkle with paprika. Cover and cook on LOW for 6 to 8 hours, until potatoes are tender, stirring GENTLY once about halfway through the cooking time.
Ingredients:
2 T butter
2 T sweet rice flour
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
1/2 tsp garlic powder
3 C grated cheddar
(NOTE: this is to make a thick cheese sauce to replace the canned cheddar cheese soup in the original recipe - canned cheddar cheese soup is not usually gluten free!)
10 medium potatoes, about 3 pounds, sliced
12 to 16 oz gluten free smoked sausage, such as kielbasa, chicken apple sausage or other similar sausage, sliced
1 large onion, diced
3/4 cup evaporated milk
Paprika
Directions:
Make the cheese sauce first by melting 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, and cheese; continue to stir until cheese is melted. Set the cheese sauce aside.
Toss sliced potatoes, sausages, and onions together in a 5 to 7-quart slow cooker. In the sauce pan, combine cheese sauce and evaporated milk (NOTE: you can use more or less evaporated milk depending on whether you want it to be thicker or more like a potato-cheese-sausage soup). Gently stir the cheese sauce mixture into the potatoes and sausages. Sprinkle with paprika. Cover and cook on LOW for 6 to 8 hours, until potatoes are tender, stirring GENTLY once about halfway through the cooking time.
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.
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