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General Meals

Recipe: Gluten-Free Pulled Pork Bowl

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In an effort to cut back on my weekly visits to Chipotle, I have taken menu planning a little more seriously lately. The crock pot has been an integral part of the plan. Pulled pork is one of the meals I can count on everyone eating, though not always the same version. Hannah prefers a sandwich, while Jon likes to eat the pulled pork in soft taco form.

When I got home late from work on Wednesday evening, I didn’t have time to cook brown rice for a bowl with pulled pork and veggies. I silently cursed myself for not thinking about it earlier in the day, but then moved on to what I could use in place of the rice. I found a lone sweet potato in my pantry, so I chopped it up and sautéed it in a bit of olive oil.

Once the diced sweet potato was cooked to my liking, I removed it and added some raw spinach with another dash of olive oil and sautéed until wilted. I added the sweet potato and pulled pork to the pan, seasoned lightly with sea salt and pepper and cooked until warmed through.

IMG 1510The only thing missing was goat cheese!

Pulled Pork Bowl (single serving)

  • 1 sweet potato, diced
  • 2-3 handfuls raw spinach
  • 3-4 oz. pulled pork
  • Sea salt & pepper
  • Goat cheese crumbles

Directions:

  1. Saute sweet potato in olive oil until cooked.
  2. Remove from pan and sauté spinach in small amount of olive oil.
  3. Add pork and sweet potato back into pan. Lightly season with sea salt & pepper.
  4. Pour into bowl or plate, top with goat cheese.

Best thing about this dish is all of the ingredients are naturally gluten-free.

Recipe: Sweet Potato Hash Pie

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The countdown is on…only five days until Thanksgiving! Iron Chef Cat Cora has created fun twists on traditional favorites that incorporate Pillsbury’s new refrigerated gluten-free dough. One in particular that caught my attention is the Sweet Potato Hash Pie. Check it out.

Update an old-fashioned hash with sweet potatoes and by adding a flaky pastry top.

Sweet Potato Hash Pie

Ingredients:

Prep Time: 30 Min

Start to Finish: 45 Min

  • 3 tablespoons olive oil
  • 1 1/2 lb white potatoes, peeled and cut into 1/2-inch cubes (2 1/4 cups)
  • 1 1/2 lb sweet potatoes, peeled and cut into 1/2-inch cubes (4 cups)
  • 1 medium onion, diced
  • 1/2 medium red bell pepper, cut into 2-inch strips
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground red pepper (cayenne)
  • 1 1/4 cups Progresso® chicken broth (from 32 oz carton)
  • 2 tablespoons Betty Crocker™ All-Purpose gluten-free Rice Flour Blend
  • 1/2 container (15.8 oz) Pillsbury® gluten-free refrigerated pie and pastry dough
  • 1 teaspoon gluten-free grated Parmesan cheese, if desired

Directions:

1. Heat oven to 400°F. Grease 2 quart round baking dish.

2. In 12-inch nonstick skillet, heat oil over medium-high heat. Saute white potatoes 5 minutes, stirring occasionally; add sweet potatoes and saute 5 minutes, stirring occasionally. Stir in onion, bell pepper and garlic; cook and stir 5 minutes longer or until potatoes are firm but tender. Stir in basil, oregano, salt, pepper and cayenne.

3. In 2 cup measure, stir together chicken broth and rice flour blend. Push potatoes to one side of skillet. Over medium heat, quickly whisk in broth mixture until bubbly; stir potato mixture into sauce; cook and stir 1 to 2 minutes or until thickened. Spoon potato mixture into baking dish.

4. Knead dough until softened and no longer crumbly. Flatten into a round. Place between 2 sheets of cooking parchment or waxed paper. Roll into a 10-inch circle. Cut dough into 6 to 8 circles, using a 2 1/2-inch biscuit cutter. Place circles of dough evenly over sweet potato mixture. Sprinkle dough with Parmesan cheese.

5. Bake 12 to 18 minutes or until pastry is dry and begins to brown.

8 servings

Pillsbury gluten-free refrigerated doughs are available in mainstream grocery stores across the US.  Look for them with the regular refrigerated doughs.

Recipe: Creamy Gluten-Free Pumpkin Brown Rice

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It’s no secret that I love to bake and cook with pumpkin. I almost forgot about this recipe and came across it the other day thinking it was time to make it soon.

The original recipe came from Whole Foods, but I modified it to fit what I had on hand and it was delicious!

pumpkinriceCreamy Pumpkin Brown Rice

  • 1 cup brown basmati rice
  • 1.5 TBSP extra virgin olive oil
  • 3 cups chicken broth
  • 8 oz. canned pumpkin puree
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • Salt & pepper to taste

Saute rice and olive oil until rice is toasted, about 3-5 minutes.
Combine chicken broth and canned pumpkin puree in a bowl and whisk together.
Add cinnamon, nutmeg, salt & pepper to the chicken and pumpkin mixture.
Pour mixture into rice and bring to a boil.

Stir and turn down to simmer for 40 – 45 minutes.

Remove from heat and let sit for 5 minutes. Add more salt/pepper, if needed.

It isn’t necessary to serve in a baked acorn squash, but I had an acorn squash laying around so I decided to cook it quickly in the microwave. (Sliced, removed seeds and seasoned with cinnamon & brown sugar; place face up in micro safe dish, added 1/2 cup of water to dish & covered with saran wrap; micro for 10 min or until tender). Once the squash was done, I filled my half with the rice and topped with chopped walnuts! YUM!!!

Serve alongside desired protein…I love it with Perfect Pork Tenderloin.

Recipe: Gluten-Free Squash and Caramelized Onion Quesadilla

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

Welcome to the first day of June!  May was officially Celiac Disease Awareness Month, but as far as I am concerned, every month should be Celiac Awareness Month.  I take every opportunity I can to educate people on Celiac Disease and the gluten-free diet.

The most important thing is proper diagnosis. Next up is realizing that gluten-free food doesn’t have to be tasteless food. I gladly share samples, meals and treats with my non-gluten-free friends and family to show them that I may have to follow a special diet, but I eat well. Where there is a will, there is a way.

French Meadow Bakery has a line of gluten-free products including tortillas.  Check out this mouthwatering recipe below.

Gluten-Free Squash & Caramelized Onion Quesadilla

2 servings

Ingredients:

· 4 French Meadow Bakery gluten-free Tortillas

· ½ white onion

· 1 Tbsp. olive oil

· ¼ cup mashed squash (any variety like acorn, butternut, etc.)

· ¾ cup shredded smoked gouda cheese

Directions:

1. Chop onion into small pieces and heat olive oil in pan over medium heat.

2. When hot, add onions, stirring occasionally.

3. Cook for about 10-15 minutes until onions are golden brown. Set aside.

4. Heat pan to medium-low heat and add 1 tortilla. Top with a sprinkle of cheese. Then add half of onions and squash. Top with another sprinkle of cheese and another tortilla.

5. Cook for about 3 minutes. Flip over and cook for another 3 minutes until cheese has melted and tortillas are golden brown.

6. Repeat with remaining ingredients.

Nutrition Facts:

2 servings per recipe

395 calories, 12 grams fat, 366 mg sodium, 55 grams carbohydrates, 9 grams fiber, 20 grams protein

French Meadow Bakery products can be found at Whole Foods, Safeway and natural food markets nationwide.

Recipe: Gluten-Free Lasagna Roll Ups

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We love lasagna! Jon begs me to make it weekly, so when his birthday rolled around, I knew exactly what I was going to make.  As I began to cook the gluten-free lasagna noodles I thought about changing things up a bit.  Why not make roll ups instead of the layered lasagna?

The roll ups would be similar to Jon’s favorite stuffed shell dish, which I haven’t been able to make since I can’t find the Tinkyada Grand Shells any place.  I used Tinkyada Lasagna noodles cooked per the package instructions.

Gluten-Free Lasagna Roll Ups

  • 6-8 cooked gluten-free lasagna noodles (I made some extra in case some didn’t hold up well)
  • 1 15 oz. container ricotta cheese
  • 2-3 tsps. Garlic Gold Italian Herb Nuggets
  • 1/4 to 1/2 cup grated parmesan cheese
  • 1/2 cup shredded mozzarella
  • 1 jar marinara (I used Prego Three Cheese)
  • 1/2 cup mozzarella (for sprinkling over the top)

IMG_61101.  Preheat oven to 350 degrees and spray 8 x 11 inch Pyrex dish with Pam.

2.  Mix ricotta, Garlic Gold, parmesan and 1/2 cup of mozzarella together in a bowl.  Set aside.

3.  Lay noodles out on clean surface or cutting board and spread cheese across in a thin layer.  Drizzle marinara over cheese layer.

4.  Roll up and place seam side down in Pyrex dish that has a thin layer of marinara sauce in it.

5.  Repeat until done.  Cover with remaining sauce and sprinkle with the remaining 1/2 cup of mozzarella cheese.

6.  Cover with foil and bake for 30 – 40 minutes or until cheese is melted and sauce is bubbly.

7.  Remove cover and bake another 5-7 minutes to brown a little on top.

8.  Let cool for 5-10 minutes and serve.

This recipe can make 6-8 servings, depending on how you split the ingredients.

Jon raved about this dish and said it reminded him of his beloved stuffed shells.  I can see this becoming a permanent addition to our weekly/bi-weekly menu.  If I were making this for people with not-so-picky tastes, I would add spinach, Italian sausage, veggies, etc.