Gluten-Free Recipes

Gluten-Free Recipes for Dinner

Garlic Shrimp and Sausage Skillet

Recipe courtesy of Jones Dairy Farm and Rena from Healthy Fitness Meals

Grandma’s Noodle Kugel

Kugel, a sweet, egg noodle casserole, is a common sight at any Jewish party. Try making this for your next holiday event, Jewish or not.

Ingredients

• ½ stick butter or margarine
• ½ pound gluten-free lokshen (egg noodles)
• 3 eggs
• 3 cups milk
• 1 small carton cottage cheese
• ½ cup sour cream
• 2 teaspoon sugar
• 2 teaspoon cinnamon
• 1/3 cup raisins

Directions

1. Preheat oven to 375°F.
2. Cook noodles and drain.
3. Separate 3 eggs and beat yolks, reserving egg whites.
4. In a separate bowl, whip egg whites until stiff.
5. Melt butter or margarine in baking pan.
6. Combine noodles with egg whites, cottage cheese, sour cream, sugar, cinnamon and raisins in baking pan.
7. Stir in milk and fold in egg yolks.
8. Bake 60 minutes.
9. Let stand 15 minutes. Can be served warm or cold.

Cranberry-Glazed Sausage, Apple & Sweet Potato Meatballs

Recipe courtesy of Jones Dairy Farm 

Creamy Sausage Cauliflower Gnocchi

Recipe courtesy of Jones Dairy Farm and created by Healthy Fitness Meals

Cuban Bagel Sandwich

Recipe courtesy of our sponsor Schär

Gluten-Free Cuban Bagel Sandwich

Salmon Rillettes and Smoked Salmon Spread

Recipe courtesy of Chef Oonagh Williams of Royal Temptations Catering

Normally rillettes are meats cooked covered in fat for several hours until tender, then shredded and served as a pâté (a spread). Instead I pan fried fresh salmon in butter, salt and pepper, cooked it, let it cool, then broke it into flakes with a fork. I then added the cold salmon to my regular smoked salmon pâté and increased the seasonings.

This pâté has a very mild, subtle taste. Please use the tiny quantities of sherry and tomato ketchup listed. They are there to add flavor, not to overpower the whole dish. For correct quantities, measure the lemon juice, sherry and tomato ketchup together into a small bowl and then add to the food processor. It is far too easy to pour huge amounts out of a bottle otherwise and ruin the recipe.

My local grocery store sells fresh salmon offcuts for only $6.99/lb. Yes, it’s farmed salmon, but from Norway and the only farmed fish I buy. I use these salmon bits for fish chowder, fish tacos, stir fries and more. If you don’t have a food processor, just chop the smoked salmon into very small pieces.

Ingredients:

• 8 oz (225 g) softened cream cheese. I use lite.
• 4 oz (112 g) smoked salmon or more. If packages go on sale buy in bulk and freeze until needed.
• 8–12 oz raw salmon
• 2 tbsp butter
• 1 tsp (5 ml) sherry or brandy. I use Taylor’s Golden Sherry in cooking. Very reasonably priced.
• 1 tsp (5 ml) tomato ketchup
• Zest from half a lemon
• 4 tsp (20 ml) lemon juice
• Green of 2 green onions, cut into thin pieces
• 2 tbsp finely chopped fresh parsley
• 2 tbsp finely chopped fresh dill, if you like it. Dill doesn’t stay fresh. Fresh lemon thyme is also a wonderful addition.
• Add salt to taste

Instructions:

1. Melt 2 tbsp butter in a pan and cook the raw salmon in it, adding salt and pepper as needed.
2. Let salmon cool, then flake it with a fork.
3. Place smoked salmon in processor and run until chopped. Add the cream cheese, sherry, ketchup, lemon zest and lemon juice, then run until smooth and creamy.
4. Stir in finely chopped herbs and the cooled salmon.
5. Taste and adjust seasoning, if desired (more lemon, dash of cayenne pepper, Tabasco sauce, etc.).
6. Leave for at least 4 hours before using. The flavors will change as it mellows and matures.
7. Serve on a bed of greens. I topped mine with my maple herb vinaigrette.

About Chef Oonagh Williams

I have written a monthly recipe column for Beyond Celiac since January 2011. I have a Culinary Arts degree as well as celiac disease and other food allergies, so I know food and live this way daily. Remember that most real food is naturally gluten-free until manufacturers mess around with it, and only baking really needs changing. Real food is now being called clean eating.

Obviously talks and appearances are currently canceled, but you can connect with me on Facebook at Gluten-Free Cooking with Oonagh or on LinkedIn. I’ve just filmed recipes at home for New Hampshire’s ABC WMUR’s Cooks Corner and they are being aired. I am also being included in the nationwide library database of online presenters.

For new recipes and lots of advice, my e-cookbook Delicious Gluten-Free Cooking is only $20 and available to download at www.glutenfreecookingwithoonagh.com. It has tips, full-color photos, and recipes like grandma’s comfort soup, shrimp and crab bisque, English trifle, buffalo chicken, tiramisu, dinner party fare, and more. Follow the link to see the table of contents and thumbnail photos of the full-size photos in the e-book.

Salmon with Shrimp in a Sweet-Spicy Pecan Sauce

From Chef Oonagh Williams of Royal Temptations Catering

Happy Cinco de Mayo, Happy Mother’s Day, Happy summer BBQ days. 

My local grocery store sells fresh salmon off cuts (from larger fillets) that are boneless and skinless and significantly less expensive than salmon fillets. I’ve made this recipe as a stir fry with other vegetables, pan-fried or grilled the fish with sauce on the side. I would love this sauce with lobster tail or even monkfish. Grill salmon, chicken, pork steak, scallops, shrimp on the BBQ for mom on Mother’s Day and serve with the sauce. 

Sweet Spicy Pecan Sauce

Ingredients

Makes about 1 cup/8 fl oz/240 ml

• 2 Tablespoons (1 oz, 25 g) butter or oil
• 1 small onion, peeled and finely chopped
• 1 clove garlic, peeled and finely chopped
• ½ cup (2 oz, 50 g) chopped pecans
• 1/4 cup (3/2 oz, 40 g) firmly-packed light brown sugar
• 2 Tablespoons (30 ml) fresh lemon juice (lime might be great or even orange)
• 1 Tablespoon (15 ml) gluten-free Worcestershire sauce
• 2 teaspoons (10 ml) hot pepper jelly. You can add more to your taste when sauce is made. I like just a mild bite of heat, not enough to make your nose run and your lips and tongue tingle.

Ingredient Variations

• Made with butter it is wonderful but I am always conscious of the cholesterol in butter, plus it’s not fair on people who are lactose or dairy intolerant. So I have also made it with olive oil or avocado oil. Coconut oil, peanut oil or almond oil might also be good substitutions if you can tolerate them.
• I had run out of pecans one time and tried it with regular salted cashews, surprisingly cashews are not as good a marriage as pecans. Roasted hazelnuts were a good substitute.
• Think about adding zest of any citrus to match with different juice.
• Think about adding different fresh herbs, like parsley, cilantro, basil, lemon thyme, even lavender at the end for a very sophisticated taste sensation. 
• I’ve served this sauce with various grilled meats as well as with corn Chex-crusted tilapia fillets served in soft, gluten-free corn tortillas with lettuce, tomato and avocado. Delicious.

Instructions

1. Melt butter or oil in 1 quart (1 liter) saucepan over medium heat.
2. Add onion and cook gently for 3-5 minutes or until totally cooked and tender. You could also use white parts of green onion (also known as scallion or spring onion).
3. Add garlic and cook for another minute over gentle heat.
4. Stir in the rest of the ingredients and cook, stirring constantly, until sugar is dissolved.
5. Store in airtight container in fridge until required.  

Salmon and Shrimp to Pair

As a Main

I cooked one 7 oz salmon fillet, lightly seasoned with salt and pepper. I bought a little over half a pound (250 g) of raw, butterflied, tail on, medium shrimp. When the salmon was nearly cooked, I put the shrimp into the same skillet as the salmon and spread it to one layer. When first side of shrimp was pink I flipped the shrimp and then added the pecan sauce to the pan and left the shrimp to cook in the sauce. If the salmon and shrimp produce a lot of juice, remove fish from sauce, thicken sauce lightly with cornstarch and water. 

As an Appetizer

Depending on your pocket, raw shrimp available and how much you love your guests, you may buy smaller, medium shrimp. In this case I would cook shrimp in sauce as I said above, then put shrimp and sauce in a shallow bowl and serve with tooth picks.  

If you buy the huge shrimp, I would grill either on skewer or individually and serve with pecan sauce as dipping sauce. I also like dusting shrimp with a slightly spicy rub to add to flavors. I like to leave tails on large shrimp as a handle, but virtually always pull tails off shrimp for most other recipes. Who wants to stop eating this salmon dish to pull a tail off shrimp and get messy fingers, even if those fingers taste good?

About Chef Oonagh Williams

I have written a monthly recipe column for Beyond Celiac since January 2011. I have a Culinary Arts degree as well as celiac disease and other food allergies, so I know food and live this way daily. Remember that most real food is naturally gluten-free until manufacturers mess around with it, and only baking really needs changing. Real food is now being called clean eating.

Obviously talks and appearances are currently canceled, but you can connect with me on Facebook at Gluten-Free Cooking with Oonagh or on LinkedIn. I’ve just filmed recipes at home for New Hampshire’s ABC WMUR’s Cooks Corner and they are being aired. I am also being included in the nationwide library database of online presenters.

For new recipes and lots of advice, my e-cookbook Delicious Gluten-Free Cooking is only $20 and available to download at www.glutenfreecookingwithoonagh.com. It has tips, full-color photos, and recipes like grandma’s comfort soup, shrimp and crab bisque, English trifle, buffalo chicken, tiramisu, dinner party fare, and more. Follow the link to see the table of contents and thumbnail photos of the full-size photos in the e-book.

Raspberry Wine Glazed Ham

From Chef Oonagh Williams of Royal Temptations Catering

This recipe was originally from Lithuanian Heritage magazine.

A few years ago, I discovered Carando ham, labeled gluten-free, fully cooked, sliced, spiral boneless brown sugar and spice ham (not salty, sweet or spice) normally $3.99 or $4.99 per lb, in my local Market Basket with long refrigerated shelf life. But before Easter this year, my local Market Basket was selling this ham for $1.99/lb dated to mid May. Remove red foil cover and netting. Hold plastic vacuum wrapped ham over sink, cut open, drain off juices and then I put it in large Ziploc bag on a dinner plate in the fridge. I find that if you separate the spiral slices and immerse them in raspberry wine glaze and refrigerate for 1-2 days, they really absorb the flavor of raspberry, wine and butter.  Then gently reheat in sauce to serve. Ham will darken in color from raspberries, remember raspberry glaze will stain a white tablecloth. I use this ham in so many recipes.

Gluten-Free Raspberry Wine Glazed Ham
also known as kumpis su vyno ir aviečių glajum in Lithuanian

Ingredients: 

• Boneless spiral ham, I normally buy a 3-4 lb ham for just us and other recipes
• ¼ cup dry white wine or sherry – I used Fetzer Gewűrtztraminer
• 1 tablespoon lemon juice – genuine lemon
• 2 teaspoons gf cornstarch
• 1/3 cup seedless raspberry jam
• 1 tablespoon butter
• Juniper berries, Elsbeth, a German lady from my Lithuanian cooking demos, suggested adding 3 crushed Juniper berries (I buy juniper berries from Penzey’s –Nationwide mail order or stores) and one whole clove to deepen flavor as you make glaze, just remove them before you serve

Roughly three times quantity, so more glaze for soaking slices of spiral cut, rather than just glazing whole ham:

• 12 oz jar of seedless raspberry jam
• 2 oz butter
• 3/4 c wine
• ¼ c lemon juice

Directions:

1. Preheat oven to 325*. Place whole boneless spiral ham in a deep serving dish, If you are leaving the spiral ham whole.
2. In a small saucepan, blend wine and lemon juice with cornstarch.
3. Add about half the jam. Cook and stir until thickened and bubbly. Stir in the remaining jam and butter. Heat and stir until butter and jam are melted.
4. Brush ham with the raspberry glaze. Bake in 325 * oven until glaze is bubbling and browning without burning- 30-40 minutes. Check the internal temperature of the ham. It needs to be cooked or reheated to 140*. Spoon any remaining glaze over ham. With a spiral cut ham in one piece, you can ‘persuade’ the glaze to drizzle down between slices.

Remove from oven, let stand 15 minutes before serving. You can really taste the butter so don’t leave it out.  Or just gently reheat in glaze/sauce.

Other options:

• I used to mix dark brown sugar and spicy brown mustard and use it as a finishing glaze when I cooked the old style ham, that you soaked, drained then cooked in water before finishing in oven.
• Mix orange marmalade (cheapest works), orange zest, concentrated orange juice and a mustard like Koops Arizona heat, labeled gluten free -bell peppers and jalapeňo, sweet spicy.
• Peach preserves, peach or apple juice and hot pepper jelly.
• Chopped pineapple and juice, with pepper jelly or mustard or just brown sugar.
• Free up oven space and place in slow cooker for 4-5 hours on low, basting hourly.
• Quickly reheat in instant pot if you are comfortable with instant pot.  Unfortunately there are too many conflicting timings for reheating cooked ham. Remember it is cooked ham, not raw.  Personally, recipes that tell you if after cooking in instant pot, natural pressure release, checking temperature, it’s not ready, and then having to reheat ham for more time in instant pot is annoying.

Slow Cooker Brisket Tacos

Recipe courtesy of our sponsor Mikey’s. 

This recipe is the perfect set and forget it type of meal. It’s kid-friendly, loaded with flavor, and will make your weeknights easier and tastier.

Gluten-Free Slow Cooker Brisket Tacos
Makes 4 servings

Ingredients:

• 3 lbs. beef brisket flat
• 1 (15 ounce) can crushed tomatoes
• 1 (32 ounce) carton beef broth
• 1 onion, peeled and chopped
• 2 carrots, peeled and chopped
• Salt and pepper to taste
• 1 package Mikey’s Super Greens Tortillas
• 2 avocados, diced
• 8 ounces goat cheese or dairy-free cheese

Directions:

1. Place the brisket in the slow cooker along with the crushed tomatoes,
   beef broth, onion, carrots, salt and pepper.
2. Cook on low for 8 hours or until soft and tender.
3. Heat Mikey’s Super Greens Tortillas according to the directions on the
   package.
4. Shred the brisket with two forks and fill the tortillas.
5. Top with avocado and goat cheese. Enjoy!

Spanish Style Quinoa

From Chef Oonagh Williams of Royal Temptations Catering

Spanish Style Quinoa

Spanish rice is well known in many households. I make this dish using quinoa as a substitute to get more flavor and more nutrition from the added ingredients. For my plain cooked quinoa recipe, click here.

Ingredients

1. 2 tbsp (30 ml) olive oil
2. 1 x 12 oz (375g/ 4 sausages) packet Al Fresco ready cooked, gluten-free, sweet and smoky barbecue chicken sausages. Cut in half lengthwise and cut into ½ inch (1 cm) pieces.  Nice bit of heat but not lethal.
3. 1 medium onion, peeled and finely chopped
4. 2 cloves of garlic, peeled and finely crushed
5. 1 medium zucchini (courgette), quartered lengthwise and cut into ½ inch (1 cm) pieces.
6. 1 medium yellow squash, quartered lengthwise and cut into ½ inch pieces.
7. ½ red bell pepper, deseeded and cut into 1-2 inch squares (2.5-5 cm) (you can use green or yellow peppers, I just use red for sweeter flavor and different color)
8. 4 large mushrooms, cleaned, halved and sliced

How To Cook

1. Heat oil in a skillet big enough for the sausages, vegetables and cooked quinoa. 
2. Add onions and cook over medium heat until they start softening.
3. Add sausage to the pan and cook until they look a bit browned.  Be careful not to overcook and burn the onions.
4. Add zucchini, squash, garlic and red pepper, cook until as soft or crisp as you like. 
5. Add mushrooms and cook for additional 1-2 minutes.
6. Stir in cooked quinoa, turn off heat and leave to sit, covered, for a few minutes while flavors blend.

My husband likes chopped cashews and some feta cheese on top of this recipe. Think of making this without the sausages but with nuts and any cheese for a meatless Monday or any other day. Tailor it to be suitable for vegetarians and vegans without cheese or meat stock. This recipe is great reheated so don’t be afraid to make extras. 

Use any selection of vegetables, try different cooked sausages, but remember that many raw and cooked sausages are not gluten-free and that far too many butchers do not know different words for gluten and far too frequently these sausages do not clearly say if they contain gluten. Rusk is a common ingredient in sausages and is not gluten-free. Al Fresco makes a wide range of cooked and raw gluten-free sausages and they are basically naturally gluten-free. For spiciness they also make a sausage with jalapeno and one called buffalo. Jones Dairy Farm makes sausages, bacon, ham, sausage meat labeled gluten free. So use whichever sausage you can buy or can eat.  We don’t like a lot of spicy heat so this sausage was just right for us. Al Fresco has spinach and feta, sun dried tomato, buffalo, jalapeño (both of those I find give heat but not much flavor).  Al Fresco makes a small chicken, apple, maple breakfast sausage which we enjoy with pancakes, waffles etc, but we find the regular size sausage is too sweet for us for Dinner. I’ve also added cut up sun dried tomatoes and fresh baby spinach in the past. 

You can find Chef Oonagh Williams at Gluten-Free Cooking with Oonagh on Facebook, LinkedIn or her website. Chef Oonagh has a culinary arts degree, celiac disease and other food allergies. Remember most real food is naturally gluten-free until manufacturers ‘mess’ around with it and only baking really needs changing.