Tuesday, December 12, 2017

Gluten-Free Goodness

More and more people that I know are going gluten-free these days - either because of food allergies, autoimmune issues, or just from a desire to eat "cleaner." So, I've started adding GF (gluten-free), DF (dairy-free), and V (vegetarian) labels to my recipes in case that's of interest to you. I actually eat this way quite often because I find that cutting out wheat, dairy, and meat, usually forces me to make "healthier" choices and be more creative with what I eat! Enjoy!



1.
This is a great comfort food recipe! I cut the mushrooms super small so the boys (big and small) don't notice them, but feel free to slice them if you want more texture!

Shepherd's Pie (adapted from Martha Stewart) - GF, DF
Serves 6
INGREDIENTS
4 sweet potatoes, peeled and cut into 1 inch pieces
Salt & pepper
3 T. olive oil, divided
1 1/2 lb. 90% lean ground beef
1 yellow onion, chopped
8 oz. cremini mushrooms, diced fine
1 cup reduced sodium chicken broth
2 t. corn starch
2 t. Dijon mustard
DIRECTIONS
1. Preheat oven to 425 degrees. In a large pot, cover sweet potatoes with 2 inches of water and bring to a boil. Cover and simmer until tender, about 17 minutes. Drain, return to pot, and mash with 2 T. oil and 3/4 t. salt.
2. Meanwhile, in a large skillet brown beef over medium high breaking up large pieces with potato masher. Transfer to a large casserole dish with a slotted spoon and discard remaining fat in skillet.
3. Add 1 T. oil, mushrooms, and onions to skillet and cook, stirring occasionally until browned, about 10 minutes. Whisk together broth, corn starch, mustard, 3/4 t. salt and 1/4 t. pepper. Add to skillet and bring to a boil.
4. Stir mushroom mixture into beef in casserole dish. Spread mashed sweet potatoes over the top. Bake 25 minutes or until bubbling.


2.
This super-flavorful vegetarian main is a lighter version of a chile relleno.  If you're sensitive to the capsicum in chile peppers, you might want to wear gloves to prep these. And make sure to use a good de-greasing dish soap to clean your knife and cutting board afterwards!

Stuffed Poblanos with Salsa Rice (adapted from Sara Forte) - GF, V
Serves 4
INGREDIENTS
1 T. canola oil
1 yellow onion, diced
2 cloves garlic, minced
14.5 oz. can pinto beans, rinsed and drained
1/2 t. chili powder
1/2 t. cinnamon
1/2 t. salt
4 poblano chiles, halved lengthwise with stem, seeds, and ribs removed
1/2 cup reduced fat feta cheese, crumbled
1/2 cup reduced fat shredded Mexican cheese blend
Juice of 1/2 a lime
1 cup white rice
1 cup chunky salsa
DIRECTIONS
Preheat oven to 400 degrees. Heat oil in a medium pot over medium heat. Cook onion and garlic about 6 minutes or until tender. Stir in beans, chili powder, cinnamon, and salt and cook until heated through. Arrange poblanos on a baking sheet and fill each half with about 2 tablespoons of bean mixture. Top each half with 1 T. of feta and 1 T. Mexican cheese blend. Squeeze lime juice over the stuffed halves. Bake for 30 minutes or until peppers are softened and cheese has melted. Meanwhile combine rice, salsa, and 1 cup of water in empty bean pot and bring to a boil. Cover and reduce to a simmer for about 15 minutes or until liquid is absorbed. Remove from heat and let sit 5 minutes. Fluff with a fork and serve with stuffed poblanos.


3.
This filling is delicious on its own, but use it to fill a soft and sweet acorn squash and you've got something truly special! Be sure to roast the squash until totally fork tender and the rest of the recipe comes together in a snap!

Serves 4
INGREDIENTS 
2 acorn squash, halved and seeds removed
2 T. olive oil, divided
Salt & pepper
1/2 cup quinoa, rinsed
1/4 cup parsley, chopped
1/4 cup reduced fat feta, crumbled
1/4 cup shelled pistachios
1 t. red wine vinegar
DIRECTIONS
Preheat oven to 400 degrees. Brush cut side of squash with 1 T. olive oil and season with salt and pepper. Roast cut side down on a baking sheet for 30 minutes. Turn over and roast another 15-20 minutes until very tender. Meanwhile, bring quinoa and 1 cup of water to a boil in a medium saucepan. Cover and reduce to a simmer for about 15 minutes or until water is absorbed. Fluff with a fork and stir in 1 T. oil and remaining ingredients. Season with salt and pepper. Divide filling among squash and serve.


4.
This is one of my all time favorite desserts! My dad has this down to a science - from popping his own corn and shaking out the un-popped kernels in a paper grocery bag to taste-testing his caramel in a mug of cool water. I am far less patient! I rely on store bought popcorn and a candy thermometer to approximate Papa's perfection. :)

Papa's Caramel Corn - GFV
Serves 8
INGREDIENTS
6-8 quarts popped popcorn (or two 4.5 oz. bags)
2 cups brown sugar
2 sticks unsalted butter
1/2 cup light corn syrup (such as Karo Syrup)
1/2 t. salt
1 t. baking soda
DIRECTIONS
Preheat oven to 200 degrees F. Place popcorn in very large bowl. Mix sugar, butter, syrup, and salt in a heavy bottomed pan over medium-high heat. Heat to 300 degrees F using a candy thermometer. Remove from heat and stir in baking soda. Pour over popcorn and use 2 wooden spoons to evenly distribute caramel. Spread onto 2 baking sheets and bake for 1 hour, stirring every 15 minutes.

No comments:

Post a Comment