This recipe is an old favorite which I made gluten-free and without potatoes. I use mashed “cauliflower” as the topping and no one even knows. Not even my pickiest tester – my daughter.

Ingredients:

Topping

• 1 head cauliflower
• 2 tbsp butter or soy butter – not melted
• 2 tbsp rice milk (or milk of choice)

Filling

• 1 tbsp olive oil
• 1 large onion diced
• 3 celery stalks diced
• 2 carrots diced
• 2 cloves garlic diced
• 2 lbs ground beef (chicken or turkey)
• ¾ tsp chili or chipotle
• 2½ tbsp of cornstarch
• 6 oz peas (frozen or fresh sweet peas)

Directions:

Preheat oven 420 degrees.

Topping

1. Steam cauliflower till soft in 2½ cups of water (drain and save water).

2. Place in bowl and mash with a fork.

3. Take a blender or food processor and puree. Add butter and milk if you desire a slightly creamier texture.

4. Salt and pepper to taste.

Filling

1. Heat oil in large skillet.

2. Cook onion about 2 minutes on medium heat.

3. Add celery, carrot and garlic. Cook about 8 – 10 minutes

4. Add beef and cook for about 5 minutes. Stir and break up pieces so they’re small.

5. Add the cornstarch to 2 cups of your saved water from your steamer and whisk it. Add mixture to beef and simmer around 1-2 minutes on low heat.

6. Pour filling into a 2-quart dish.

7. Evenly distribute cauliflower mash over the top, sealing edges.

8. Bake for approximately 30 minutes.

Gluten-Free, Fresh & Delicious: Garden Vegetable Risotto

By Vanessa Maltin,
NFCA Director of Programming & Communications

Ingredients

• 6 tablespoons olive oil
• 1 cup yellow onion, diced
• 2 cloves fresh garlic, minced
• 1 1/2 cups Arborio rice
• 3 cups vegetable stock
• 1 cup button mushrooms, sliced
• 1 cup zucchini, diced
• 1 cup yellow squash, diced
• 1 cup green peas
• 2 carrots, peeled and cut into thin strips
• 2 cups dry white wine
• 2 cups grated parmesan cheese
• Salt, to taste
• Pepper, to taste

In medium-sized saucepan heat 3 tablespoons of olive oil. Sauté onions and garlic in oil until they begin to brown. Add rice and remaining olive oil and allow to brown for 2-3 minutes, stirring constantly.

Slowly add vegetable stock one cup at a time and allow liquid to absorb before adding more. After adding 3 cups of vegetable stock, add in mushrooms, zucchini, squash, peas and carrots.

Add in white wine gradually, allowing time for liquid to absorb. After adding second cup of white wine, add parmesan cheese. Allow cheese to melt for about two minutes. Add salt and pepper to taste. Once cheese is fully melted and liquid is absorbed, remove from heat. Allow to cool for 2-3 minutes before serving.

See more low-cost gluten-free recipes at www.GlutenFreeonaBudget.com.

Stuffed Chicken

By Chef Edgar Steele
NFCA Chef Spokesman

Ingredients

• 3 Chicken Breasts
• 4 slices Prosciutto
• Fresh Mozzarella or Fontina cheese
• Gluten free pesto sauce
• Fresh basil leaves
• Sundried tomatoes, chopped
• 2 cups gluten free bread crumbs
• 1 cup Pecans
• 1 tsp dried thyme
• 1 tsp dried cumin
• 1 cup gluten free all purpose flour
• 1 beaten egg

1. Slice each chicken breast in 2 long pieces then place between two sheets of plastic wrap and pound until thin (about 1/8 thick).
2. Place 1 slice of prosciutto, cheese, pesto sauce, sundried tomatoes and basil leaves (each ingredient can be added in the quantity desired) on top of the chicken breast. Roll up each piece of chicken into a tight log making sure to roll it down the length of the slice, not across the width. Fasten each roll with twine. Season the chicken with salt and pepper.
3. Place the pecans, thyme, cumin and salt in a food processor. Combine the mixture with the bread crumbs. First coat the chicken with flour, then coat it with the beaten egg and bread crumbs until completely covered.
4. Fry the breaded chicken in 350°F vegetable oil until golden and then remove the twine. Place the chicken roll in an oven set at 350°F for 8 to 10 minutes or until the internal temperature is 165°F. If you prefer not to fry the chicken, you may sear it in a hot sauté pan with a littler oil and finish it in the oven as directed above.
5. Remove the cooked chicken from the oven and slice it into pieces. Serve it with any accompaniment you choose.

Rice with chicken (Arroz con pollo)

By Chef Edgar Steele
NFCA Chef Spokesman

Ingredients

• 2 1/2 cups rice, preferably short grain
• 3 cups chicken stock
• 1 whole chicken
• 1 small red pepper, diced
• 1 small onion, diced
• 3 garlic, minced
• 1/2 tsp. dried orégano
• 1/2 cup chorizo, diced
• 1/4 cup ham of your choice, diced
• green olives (optional)
• 1 tbsp. tomato paste
• 1 bay leaf
• Saffron

1. Break the chicken into breasts, thighs, drumsticks and wings or buy each part individually. Season all of the pieces with salt and pepper. Heat enough vegetable oil in a saucepot to coat the bottom of the pan. Sear the chicken parts on all sides (making sure oil is hot before searing it) until golden brown. When finished, take them out and put them on a paper towel to absorb the excess oil.
2. In the same pot where chicken was seared, add the tomato paste and a pinch of saffron, keep stirring it for 5 minutes then add the diced onions and the red peppers. When they’re half way cooked add the chorizo, ham, olives, oregano and garlic.
3. Place the seared chickens back in the pot and add the 3 cups of rice and salt. Stir everything together and add the 3 1/2 cups of chicken stock and the bay leaf. Taste the liquid and adjust the seasoning. Bring the liquid to a boil over high heat until the liquid has evaporated almost completely and lower heat to low. Cover and stir every 10 minutes. After 30 minutes the rice should be finished cooking and the chicken will be cooked.

From Chef Oonagh Williams of Royal Temptations Catering

Makes 2 very generous portions.

Ingredients:

• ½ cup white rice
• 2 Tbsp. coconut oil (or other oil of your choice)
• 3 slices gluten-free raw bacon, cut into thin strips
• Bunch of green onions (scallions, spring onions) trimmed and cut into small slices, using white and green of onion
• 1 13.5 oz. Asian-style coconut milk
• 1 tsp. gluten-free chicken stock concentrate or powdered bouillon
• ½ tsp. dried thyme
• 1 cup water
• ½ tsp. Penzeys Arizona Dreaming or smoked paprika
• 2 Tbsp. chopped fresh dill
• 2 Tbsp. chopped fresh parsley
• Zest of half a lemon
• ½ lb. fresh asparagus, stalks trimmed and cut into 1” slices; stalks and tips kept separate
• 8 oz. cooked lobster
• 4 oz. raw, small shrimp, peeled and deveined

Directions:

1. In a 4-cup saucepan, heat oil, add chopped green onions and bacon and cook gently until softening.

2. Add rice, turn in oil and cook gently for about 2 minutes until rice is looking toasted, but not burnt.

3. Add coconut milk, water, stock concentrate, Arizona Dreaming/paprika and dried thyme. Bring to a boil, turn down to a simmer and cook covered for 10 minutes.

4. At 10 minutes, add the asparagus stalks and continue to cook for 8 more minutes. Meanwhile, cook the asparagus tips separately in small pan until crisp and tender, then drain.

5. After the 8 minutes of extra cooking add lemon zest, dill, parsley and raw shrimp, stir well and cook for 2 more minutes. You might need to add some more water so the rice dish stays moister, not dry and sticking to the pan.

6. Check that the rice is fully cooked, then turn off the heat and stir in the cooked lobster. Cover and leave for a few minutes for the lobster to heat without toughening and the shrimp to finish cooking in the residual heat.

7. Serve in bowls, topped with asparagus tips and more fresh chopped parsley.

From Chef Oonagh Williams of Royal Temptations Catering.

Ingredients:

• 3 lbs of Freirich eye round cut of corned beef (or any other cut if you can’t find round)
• 12 oz bottle of gluten-free beer (note that gluten-removed beer is not safe for those with celiac disease. Learn more.)
• 2 tablespoon spicy brown mustard
• ¼ cup light brown sugar
• 1 cup water
• 1 onion, peeled and chopped
• 2 cloves of garlic, peeled and finely crushed
• 2 bay leaves
• 1 lb carrots, peeled and cut into 1 inch thick slices
• ½ lb peeled pearl onions (I buy them frozen and allow to thaw)
• 1–2 lbs of potatoes, peeled and cut into thick chunks
• Cornstarch mixed with cold water (optional, used to thicken juices at the end)

Directions:

1. Place beef in slow cooker or oven-safe casserole dish.
2. Pour the beer and water around the beef. Mix mustard and brown sugar together and smear over the beef.
3. Add the chopped onion, garlic and bay leaves.
4. Cook the meat until tender. For slow cookers, it’s about 6 hours on low for a 6-quart slow cooker. In the oven, cook at 325°F for about 3 hours.
5. About 1 hour before the meat is tender, add sliced carrots, pearl onions and potato chunks. If using a slow cooker, turn it up to high so the vegetables cook through.
6. Remove the tender meat from the casserole and let rest for at least 15 minutes. This also gives you enough time to cook the vegetables longer if they are not tender enough.
7. Add cornstarch/water mixture if the juices need some thickening.
8. Serve slices of corned beef with the potatoes, carrots and onions.

Tips/Alternatives:

• Ensure you cook the meat in a dish with a lid. Otherwise the juices evaporate, leaving the meat dry and salty.
• If you like to serve corned beef with cabbage: Quarter, remove core and finely slice a head of green cabbage. Cook in boiling, lightly salted water for about 8 minutes until only just tender. Drain and return to hot pan with butter and some freshly ground black pepper.
• I find most pre-seasoned meats to be too salty, so the day before cooking I remove the beef from the packaging, rinse it off and then soak it overnight in water in the fridge. The next day, I remove it from the water and rinse it before placing in the slow cooker or casserole dish.

 

From Chef Oonagh Williams of Royal Temptations Catering

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 slices of gluten-free bread or soft rolls made into soft breadcrumbs in food processor. I use half of a gluten-free bagel.
• 2 slices of bacon, chopped
• 1 small onion, peeled and finely chopped
• 1 Tbsp. chopped freshly parsley
• ½ tsp. dried thyme or 1 tsp. fresh thyme
• 1 Tbsp. celery leaves, if you have them
• ¼ cup of potato flour mixed with salt and pepper (You can make this by grinding gluten-free potato flakes in the food processor)
• 2 Tbsp. butter
• 2 Tbsp. oil
• 12 oz. packet of mushrooms, cleaned and sliced
• 2 cups of gluten-free chicken stock
• 1 cup of heavy or whipping cream
• 2 Tbsp. sherry or more to taste
• Freshly ground nutmeg
• Fresh parsley (to garnish)
• 1-2 Tbsp gluten-free cornstarch mixed with 2 Tbsp water
• Baby carrots (optional)

Directions:

1. Pound chicken breasts thin between two sheets of plastic wrap.

2. Place bacon and onion in a microwave safe bowl and cook in microwave for about 3 minutes until bacon is giving up its fat and onion is softening. The bacon and onion can also be cooked on the stove in a small pan without browning.

3. Add fresh chopped parsley, thyme, celery leaves, breadcrumbs and pepper. Mix well. I normally don’t add salt because of the bacon.

4. Lay out each chicken breast on the plastic wrap, pretty side down, and divide stuffing between breasts. Spread stuffing out down the middle of each breast, but try not to let it reach to the very edges, as the filling will fall out.

5. Roll up each breast like a jelly roll and secure with a skewer. Use 3-4” stainless steel skewers. Wooden toothpicks will swell in chicken and be difficult to remove.

6. Turn each roll in seasoned potato flour. Heat 10” non-stick skillet over medium heat, add butter and oil. Once butter/oil mix has melted, add each chicken roll and cook, turning until nicely golden brown on each side – about 3 minutes. This frying is done to add color to the chicken and additional flavor to the sauce.

7. Add mushrooms and fry for 2 minutes. You can add baby carrots to the pan with the mushrooms. Add chicken stock, bring to a boil, then turn heat down to a simmer. Cover and cook for 10-15 minutes. Large chicken breasts will need longer to cook.

8. Remove chicken from pan to a warm plate or very low oven.

9. Add cream and cornstarch mix to pan. Bring to a boil and cook over a gentle heat until sauce thickens. Depending on how much liquid evaporates, you might need to add more stock or cream or use more cornstarch to thicken.

10. Add sherry and nutmeg, stir well, taste and adjust seasoning. Cook sauce for about 2 minutes after you add sherry to allow alcohol to cook out and sherry flavor to mellow.

10. Remove skewer from each breast, cut in half on a diagonal or into 4 slices. Serve on individual plates with sauce to garnish. Sprinkle with fresh parsley.

Tips and Alternatives:

Serve this dish with plain red potatoes, cooked and swirled with melted butter and either chopped fresh chives or thinly sliced green onions.

To reduce the calorie content, use ham instead of bacon and olive oil instead of butter.

To make dairy-free, use Asian-style coconut milk instead of cream.

From Chef Oonagh Williams of Royal Temptations Catering

CÉAD MILE FÁILTE
AKA Egg and Smoked Salmon Torte – lunch, dinner or appetizer

This recipe isn’t written in stone. Make as much egg salad as you like, to your own favorite recipe. I do like adding green of green onions or chives to the salad. I don’t add pickles or chopped celery since I like a smooth mix. Smash the hard boiled eggs to make them very creamy or just use the egg slicer in both directions and leave in little pieces. I like to use a mix of mayo and plain Greek yogurt for better calories and the tang of yogurt. Again, make the salad to your taste.

Ingredients:

• 4 eggs, hard boiled, cooled and peeled.
• 2 Tbsp. (30 ml) mayonnaise
• 2 Tbsp. (30 ml) Greek Yogurt or more mayonnaise
• Salt and pepper to taste
• 1-2 Tbsp. green of green onions or chives, finely chopped
• 1-2 Tbsp. finely chopped fresh parsley

Toppings:

• Crème Frâiche – you can also substitute sour cream or cream cheese.
• Sliced smoked salmon as much as you like or can afford. I buy imported Scottish or Irish smoked salmon, since that’s what I grew up on. You can use another smoked fish or even tiny salad shrimp or fresh salmon.
• Salmon Roe Caviar or other ‘caviars’. I like the color of salmon roe caviar. There are various brands available, some reasonably priced and shelf stable, others more expensive and in deli section. It is optional, fancy for a party, but my husband doesn’t like it. Many don’t like fish eggs!
• Lemon slices
• Thin slices of green of green onions.

Directions:

1. Mix egg salad ingredients together. Put all of egg salad in one plastic wrap lined wide shallow cereal or soup bowl or in lined individual ramekins or custard cups. Chill for several hours or overnight.
2. To serve. Turn egg salad onto one large plate or individual serving plates and remove plastic wrap.
3. Spread a layer of crème frâiche across the top of egg salad.
4. Either chop smoked salmon into small pieces and arrange on top or roll slices into small jelly rolls and arrange on top. Leave a space in the middle to pile the caviar.
5. Sprinkle with some green of green onions.
6. Garnish with lemon slices and slices of sweet pickled cucumber (or bread and butter pickle slices not spears) or bed of lettuce for a meal.

Additional Ideas:

This dish is excellent served with Irish soda bread.

Crème Frâiche basically tastes like a cross between heavy cream and sour cream, is thick like sour cream, but doesn’t break up as easily when you add it to hot sauces. You can even add sugar or honey to sweeten it for putting on top of desserts.

I take equal quantities of heavy cream and sour cream. Either half a cup or one cup of each, depending on what total quantity I need. Put the heavy cream in microwave safe container and warm in microwave until it is blood heat, comfortably warm, but not over 100 degrees. Then, stir in same quantity of sour cream (I tend to buy lite sour cream for less calories in normal cooking), mix well and leave covered on the counter for 12-36 hours until thickened. I find that within about 6 hours it has thickened to sour cream consistency and that’s in my cooler house. You can help process by immersing sealed container in a container of warm water and changing the water periodically.

About Chef Oonagh Williams

Chef Oonagh Williams has just been chosen as one of New Hampshire’s WZID’s Outstanding Women for 2015. See her at the WZID Women’s Expo Saturday, March 7 and watch her on WMUR’s Cooks Corner on Friday, March 13 with St. Patrick’s Day recipes. Like her at Gluten Free Cooking with Oonagh on Facebook. Chef Oonagh will be at Concord Co-Op on Thursday, March 12, Atkinson Library on Tuesday, March 24 and Westford MA on Thursday, March 26 – programs on the power of food – best medicine or worse poison. Chef Oonagh also does Corporate Lunch ‘n Learns and speaks at various celiac disease conferences. Check the newsletter archives for more of Chef Oonagh’s St. Patricks Day recipes, beef in gluten-free beer, Irish Chicken Rolls, Sticky Toffee puddings and more.