Category Archives: Main Courses

Pie Crust and Quiche

Pie crust? Really? Gluten Free? Yep. I first made it back in the summer, following instructions from “The Art of Gluten free Baking”.  She has so many fabulous recipes over there so go have a look around. I am using her flour blend more and more and try to always keep it on hand.

It is:

1 1/4 cups brown rice flour

1 1/4 cups white rice flour

1 cup tapioca flour

1 cup sweet rice flour

scant 2 tsp xanthan gum

Anyway, I first made crostatas with fresh blackberries and peaches (and unfortunately didn’t get a picture because we ate them so fast!). They were fantastic. The crust was indeed, as Jeanne claims, flakey and delicate. I was very surprised.

I didn’t have anything prepared for dinner last night and dinner time was quickly approaching. A quick preview of the fridge led me to decide upon quiche with the new gluten free crust recipe. The beauty of the crust recipe is that it makes enough for 2 9inch pies/quiches so I now have an extra in the fridge just chillin’ waiting on me to figure out what I want to make next.

When I was in Peru this summer with my brother and sis in law (who is also celiac) I made several batches of this pie dough and froze it in discs for her to pull out when needed. It thaws great and you still get delicious results.

So, here is the crust recipes from Jeanne at Art of Gluten Free Baking: (my notes in italics)

2 1/3 C (350g) Jeanne’s Gluten-Free All-Purpose Flour Mix
1 TBL granulated sugar
1/4 tsp salt
1 C (8oz; 230g; 2 sticks) unsalted butter, cold and cut into pieces (you can also use lard)
1 TBL vinegar (I use apple cider vinegar)
5-7 TBL cold water
extra tapioca flour for rolling out

Method:

Place flour, sugar, and salt into a large bowl. Mix together with a spoon until combined.  Add butter pieces to the dry ingredients mixture. With fingers, start rubbing together the butter and the dry ingredients. This will take some time. Do this until the resulting mixture looks like wet sand mixed with pebbles.  I like to do this by hand to get a feel for the dough.  You may also do this initial mixing with a food processor if you’d like.

Add the vinegar and rub into the mixture.  Add water a TBL at a time, rubbing into the mixture. You want to add enough to create a dough that holds together well, but isn’t wet. I pretty consistently use about 6 TBSP of the water, but just go slowly and get the feel for your dough.

Prepare your rolling surface. I like to roll mine out on a large cutting board b/c it makes for an easy transfer to the pie plate later.   Sprinkle tapioca flour over your rolling surface. Also sprinkle flour over your rolling pin.  When the disks are chilled, remove the first disk of dough from the fridge and place on your prepared rolling surface and sprinkle top of dough with tapioca flour.  The key to successfully rolling out gluten-free pie dough is to go slow. When I say slow, I mean SLOW. And with a light touch. If your dough starts cracking, slow down and don’t press so hard with your rolling pin.  With your rolling pin, carefully and patiently roll out the dough into a 12″ circle (it should be at least 3″ larger than the top of your pie pan). If the dough sticks to the rolling pin, add more tapioca flour.

NOTE: the dough should be cool but not too cold. It should roll fairly easily and should not break while you’re rolling it. If it does break a bit, don’t worry–breaks are easily fixed by smoothing the dough over the breaks.  If it seems too cold and you’re really having to work hard to roll it and it’s breaking a lot, step back and let it warm up a little bit before you continue. Alternately, if the dough is floppy and seems to be “sweating,” it is too warm and should be refrigerated for awhile longer.

If you have rolled your dough onto a surface like a cutting board like me you can now easily get it into the pie plate. Turn your pie plate upside down onto the center of your now rolled out circle. carefully invert your cutting board and pie plate.  Remove the cutting board and gently ease the dough into the plate so that it is all along the bottom and up the sides.  Trim any excess off.

If that doesn’t make sense you can very easily follow Jeanne’s instructions on her site. She offers great step by step pictures.

Fill it however you’d like. You can go savory like a quiche or sweet is always good too. I have made apple pie, individual crostatas, and now quiche. All yummy! This time I made the whole dough recipe in my food processor which was super easy and I thought just as good.

For my quiche recipe I just used what I had on hand.

Ham and Spinach Quiche:

6 large eggs

1 cup shredded sharp cheese

1 cup milk (I used 2%)

1 cup chopped fresh spinach

1 cup chopped ham

2 TSP spicy brown mustard

1 tsp hot sauce

1 tsp salt

1/2 tsp black pepper

Combine all ingredients and pour into prepared pie crust.

Bake at 375 for approximately 40-50 minutes, until browned on top and a knife inserted comes out clean. If it starts to get too brown on top cover with foil until finished cooking.

Sweet Pork Tacos with Cilantro Lime Slaw (Gluten Free)

Doesn’t that sound yummy!?? Oh it is. This combination of sweet pork and crunchy cilantro lime slaw is killer.

I found the recipe through Our Best Bites. They were doing a series on another crafty blog called Make it and Love it.  As soon as I saw the recipe, I put all the ingredients on my shopping list. I love that I can make the meat in the crock pot, do the slaw earlier in the day and then let the flavors marry, and assemble simple tacos when the dinner time craziness begins. The kids and husband loved these!

So, head on over to Make it and Love it HERE and make this for dinner sometime soon. In order to ensure it is gluten free, just make sure your Enchilada sauce is GF and use corn tortillas. I also added some halved cherry tomatoes to our tacos.  So good.

And if you are crafty, have a look around that blog. I’m amazed at what that lady does with fabric and craft supplies! I am not gifted like that. If you are, have a blast and make some of her fun things.

Enjoy your dinner!

Spicy Tangerine Beef

I love stir frys. I love that I can make them quickly, often using whatever vegetables I have in my fridge. I came across this Guy Fieri  recipe on Foodnetwork and it sounded great. The only changes I made were making sure to use GF soy sauce and GF Hoisin Sauce, adding snow peas, carrots, and water chestnuts, and serving it over rice. It was a hit in our house and to the guests we served it to. I hope you and your family enjoy it!

Spicy Tangerine Beef (Gluten Free) (serves 4-5)

INGREDIENTS:

  • 3 tablespoons soy sauce (GF if needed. Make sure you carefully read your labels)
  • 1 tablespoon cornstarch
  • 1 pound flank steak or tri-tip, cut in thin strips on the bias
  • 2 tablespoons dry sherry (I omitted this and it turned out fine!)
  • 2 tablespoons hoisin sauce (GF if needed. You can find this online or at Whole Foods)
  • 2 tablespoons honey
  • 1 tablespoon chili sauce
  • 2 tablespoons soy sauce (GF if needed)
  • 1/4 cup freshly squeezed tangerine juice
  • 3 tablespoons canola oil
  • 2 tablespoons minced fresh ginger
  • 3 scallions, chopped
  • 1/4 tangerine, zested
  • 2 tablespoons toasted sesame seeds

I added the following to the recipe:

  • 1 cup sliced carrots
  • Snow Peas (I used a small package of frozen ones)
  • 1 Can Water Chestnuts
  • Cooked Brown Rice if desired (we served our stir fry mixture over  rice and then garnished it with the scallions, sesame seeds and tangerine zest)

DIRECTIONS:

In a resealable plastic bag combine the soy sauce and cornstarch and mix well. Add beef, cover, and let marinate for 20 minutes in the refrigerator.

Whisk together the sherry, hoisin, honey, chili sauce, soy sauce, and tangerine juice until completely combined.

In large pan or wok, heat oil on high. Add the ginger and beef and cook for 2 to 3 minutes. Then add sauce mixture and cook for another 2 minutes on medium heat until sauce thickens. At this point you can serve on warm platter, garnish with scallions, tangerine zest and sesame seeds. OR you can add 2 more tablespoons of oil to your skillet and throw in your carrots and snow peas. Saute until slightly soft. Don’t overcook your vegetables. They are so good when they still have a little crunch to them. 🙂  Then, add these veggies and your water chestnuts to the beef and sauce mixture.

We then served this over cooked brown or white rice.  Delicious!

Linguine Shrimp Diavolo (Gluten Free)

If you like things with a bit of spice to them, you need to give this a try. It is DELICIOUS.  My husband ordered a dish called “Shrimp Diavolo” at Bonefish Grill one time and I have been wanting to recreate it ever since. I think I have done it.

The biggest plus to this for me, besides it being yummy, is that it took less than 30 minutes to make. That is good news to busy moms needing something tasty to fix for dinner. If you don’t like spicy stuff,  you should still make this.  Just leave out the crushed red pepper flakes or decrease the amount to your liking. The flavor is great either way.

INGREDIENTS:

1 lb linguine noodles (you can certainly use fettucini or spaghetti pasta too) (I use Tinkyada GF brown rice pasta)

1 green pepper, diced

1 red pepper, diced

1 medium onion, diced

3 cloves or garlic, minced

2 tbsp olive oil

1 1/2 tsp crushed red pepper flakes (use less if you don’t like spicy)

1 1/2 cups tomato sauce

2 TBSP tomato paste

1 1/2 lbs shrimp, peeled and deveined with tails removed

2 TBSP heavy cream

1/2 cup grated parmesan (optional. but oh so delicious!)

2 TBSP chopped parsley to garnish

DIRECTIONS:

Cook the pasta according to pkg directions. Drain.

While pasta is cooking, saute chopped onion, green and red peppers, and garlic in olive oil for about 6-8 minutes. Stir in the tomato sauce and tomato paste.  Add the red pepper flakes and simmer on low for about 5 minutes. Add in the shrimp and cook for another 5-6  min or until the shrimp are pink. Stir in the heavy cream at the end.

Toss the cooked linguine in the sauce. Sprinkle with parmesan and chopped parsley and serve.

Enjoy!

Tuscan Chicken and Beans (Gluten Free)

I love when we go to Publix and one of the ladies there is cooking a meal and giving samples.  If I time it right, my kids can practically eat dinner there.  They get a sample plate of dinner (which is sometimes a great portion size for the them), a free cookie from the bakery, and a few bites of sandwich meat and cheese from the deli counter.  When we are done shopping and get home, their tummies are full. 🙂

The other day when we were there, the meal being fixed and sampled was this Tuscan chicken. I love anything with sun dried tomatoes and when I realized the recipe was gluten free and wouldn’t require any substitutions or adjustments on my part, I grabbed the recipe card and the necessary ingredients.

It is yummy and so so super easy.  I think the entire meal was complete in 15 min. I’m not kidding. It really is that simple. Saute some chunks of chicken, add in chicken broth, sun dried tomatoes, rosemary, and a can of cannellini beans and simmer.  Then thicken with a bit of cornstarch and you are done! We served it all over some quick brown rice and it was a hit with everyone.

You should definitely make this for your family soon.  You will be so pleased with the little amount of time required, the great taste, and the empty plates that greet you when dinner is over.

Tuscan Chicken (Gluten Free)

recipe from Publix Apron’s Simple Meals

1 – 1 1/2 lbs chicken, cubed into bite sized pieces

oil to saute chicken in

1 3 oz package julienne cut sun dried tomatoes

1 cup chicken broth

1 19 oz can cannellini beans

2 teaspoons fresh rosemary or 3/4 tsp dried rosemary

salt and pepper to taste

2 TBSP cornstarch

1/4 cup water

DIRECTIONS:

Heat large saute pan on medium high heat. Place chicken in pan and cook until browned.  Stir in beans, broth, rosemary, and tomatoes. Combine cornstarch and 1/4 cup water until blended.  Add mixture to pan, stirring continuously, and bring to a boil.  Reduce heat to medium and cook for 5 minutes, until mixture is thickened.  Serve over brown rice or eat as is.

Enjoy!

Steak with Burgundy Mushroom Sauce (Gluten Free)

I found this recipe on the Pioneer Woman’s site and altered it a bit to fit the ingredients I had on hand. It was wonderful! The mushrooms are sauteed with onions and fresh garlic and then cooked in a red wine until it is reduced.  They soak up so much of the wine goodness and turn a deep purple/redish color.  It is beautiful.  You can really use any steak. We used Sirloins, only because that is what was on sale when I went to the grocery.  I’m not going to tell you how to cook your steak.  You can grill it, pan fry it, whatever.  Just simply season it with salt and pepper though and cook it how you like it.  You won’t need to do anything else to it because this sauce is AWESOME!  My picture doesn’t look that great, but trust me on this. . . Very, very tasty!

Steak with Mushroom Burgundy Sauce (Gluten Free)

*my changes are in italics

INGREDIENTS

  • 4 whole Steaks (sirloin, Ribeye, Etc.) We used Sirloins
  • ½ cups Butter (I used 1/2 cup olive oil because I was out of butter. . .but butter would have been GREAT)
  • 1 pound White Mushrooms, Sliced (I used 2 8ox packages that were pre-sliced)
  • 4 cloves Garlic, Minced
  • 3 whole Green Onions, Sliced (I used 1/2 a yellow onion, finely diced)
  • 1-½ cup Red Wine: Burgundy, Merlot, Cab, Etc.  (I used Merlot)
  • Salt And Pepper, to taste
  • 1 Tablespoon Butter (I left this out and it was still good…but if you have the butter, GO FOR IT!)
  • Fresh Parsley, Minced, To Taste (Didn’t have any so just left it out)

DIRECTIONS:

In a large skillet (I used a cast iron skillet), melt butter over high heat. Throw in mushrooms, garlic, and green onions and cook, stirring occasionally until mushrooms are nice and golden. This took me about 6 minutes, over med high heat. Pour in wine and stir, scraping bottoms of the pan. Allow to cook for about 8-10 minutes or until liquid is reduced by at least half. At the end, add 1 tablespoon butter and stir into sauce. Add parsley and stir together. Don’t be afraid to splash in a little more wine if needed. 🙂

Cook your steak how you like it.

Spoon mushrooms sauce over the top. Serve and experience steak bliss! Mmmmmmmmmmm

Oh yeah, Pioneer Woman mentions that you could even serve this over hamburger steaks and I think it would be super!

Hash Brown Sausage Bake (Gluten Free)

I took this to a ladies Bible Study brunch the other day and I think it went over really well. I found the recipe  in a Taste of Home Quick Cooking Annual Recipes cookbook that I ordered recently.

Hash Brown Sausage Bake (Gluten Free)

6-8 servings

1 20 oz package frozen shredded hashbrown potatoes

1/3 cup butter, melted

1/2 tsp garlic powder

1 pound pork sausage (I used Jimmy Dean Hot)

1/3 cup chopped onion

1 cup (8 0z) small-curd cottage cheese

1/2 tsp season salt

1/2 tsp black pepper

4 eggs lightly beaten

1 cup (8 0z) shredded sharp cheddar cheese

In a large bowl, combine hash browns, butter, and garlic powder.  Press into the bottom and up the sides of a greased 10 inch pie plate.  Bake at 350 for 20-25 min or until the edges are lightly browned.

Meanwhile, in a large skillet cook the sausage and onion over medium heat until meat is no longer pink; drain. In a large bowl, combine the sausage mixture, cottage cheese, eggs, salt and pepper, and sharp cheddar cheese.

Pour the filling into the crust.  Bake at 350 for 40-45 minutes or until a knife inserted near the center comes out clean.  Let stand for 5 minutes before cutting.