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General Meals

Recipe: Chicken & Black Bean Soup Casserole

Last Updated on by the Celiac-Disease.com Staff 1 Comment

Gluten-Free Café introduced several soups many months ago, including their version of Chicken Noodle. If you missed Kim’s review of it, you can read it here. I wasn’t overly impressed with that gluten-free Café soup, but I decided to try the Black Bean soup from the line anyway.

The soup sat in the pantry for a while because I didn’t want to use it as soup. I wanted to use it to make a casserole of some kind. Finally, last week, I thought of something to make with the Black Bean soup. Even though I made this dish on a weekend evening, I was in a rush to get dinner together. The result was a surprisingly tasty casserole and it can be modified easily to suit one’s personal preferences.

Ingredients:

  • 3 C. cooked chicken pieces (I used left over rotisserie chicken)
  • 1 can black bean soup
  • ¾ C. shredded cheddar cheese
  • Fritos corn chips (optional)

Instructions:

  1. Mix chicken, soup and cheese together and put into a greased baking dish.
  2. Top mixture with corn chips (regular size or crushed Scoops chips)
  3. Bake in 350 degree oven for 30 minutes.
  4. Serve over fresh green salad or rice.
  5. Top with sour cream if desired.

There are several things you can do to jazz up this basic casserole. The soup is very good, but not very spicy so I might add minced jalapenos or green chilies the next time I make the casserole. You could use Mexican cheese instead of plain cheddar and you could add corn or other veggies to it as well.

Even though not much thought went into making this last minute dish, my husband liked it so much that he had three servings, finishing off the entire thing. It really was very good and with a little tweaking, it could be outstanding. That is my kind of recipe – simple to make using only a few ingredients.

Sometimes people get stuck in a rut when they are on a restricted diet for whatever reason. It can be easier to just rotate several tried and true dishes again and again, instead of making something new. It took me quite a while to trust myself to start throwing things together without following a recipe.

As much fun as it is to follow a great recipe and end up with wonderful results, it’s even more rewarding when you open up the pantry and fridge and figure out how to use what you find to create something new. It doesn’t have to be complicated or a masterpiece. Have fun with your gluten-free creations – you never know what you might come up with next!

Gluten-Free BBQ Time

Last Updated on by the Celiac-Disease.com Staff 1 Comment

Now that summer is here I have the urge to get the grill going. Over the weekend I posted a burger recipe that got me in the mood for grilling!

I am going to share a couple of super easy grill recipes to put on your menu rotation this year. The first recipe is one that I got from my sister. I now swear by making my baby back ribs this way.

BBQ Baby Back Ribs

  • 2 racks of pork back ribs
  • 1 bottle Sweet Baby Ray’s BBQ sauce (all varieties are gluten-free)
  • Salt & Pepper

1. Do this step earlier in the day or at least 2-3 hours before you want to grill your ribs. Heat oven to 350. Cut each rack of ribs in half. Sea salt & pepper both sides. In a large, glass pyrex dish, pour some BBQ sauce. Coat each rack of ribs with sauce, don’t be stingy. Place ribs in dish in a single layer. Cover tightly with foil.
2. Bake ribs in oven for 2 hours at 350.
3. Remove ribs and let cool down before placing in fridge or hold aside to place on the grill.
4. Heat up grill to medium – medium high.
5. Baste ribs with some more BBQ sauce. Place ribs on grill for just a few minutes a side to finish off cooking.

Perfect every time. If you are not a fan of Sweet Baby Ray’s BBQ Sauce, there are many gluten-free versions on the market. Montgomery Inn, Kraft Original, Bone Suckin’ Sauce & KC Masterpiece come to mind as others that are gluten-free. Always remember to double check the label.

Next up? Pork chops! When we eat pork chops, we always buy the boneless, butterfly chops. I used to make pork chops with Shake & Bake, but my husband is not fond of breaded pork and I have found many better ways to make pork.

Spicy Marinated Pork Chops
**Recipe found on allrecipes.com

  • 3/4 cup soy sauce (La Choy is GF; note ~ you want to use low-sodium here or it will be too salty)
  • 1/4 cup fresh lemon juice
  • 1 tablespoon brown sugar
  • 1 tablespoon chili sauce (I use just under a TBSP of chili powder b/c I didn’t have any sauce)
  • 1/4 teaspoon garlic powder
  • 8 center cut pork chops (you could also use this marinade with a pork tenderloin)

1. Whisk together in a bowl the first 5 ingredients. Pour over pork chops and place in fridge to marinate for a minimum of 6 hours, even overnight if you wish.
2. Heat up grill and grill for about 6-10 minutes per side, depending on thickness of chop. (as you see in my pic, I cut open my chops to make sure they were done ).
3. Serve! Simple, easy & yummy!!

These go great with basmati brown rice or roasted sweet potatoes.

Filet Mignon is another favorite in our house. My husband is the grill master when it comes to steak. We will often buy a whole beef tenderloin when it is on sale ($6.99 or $7.99/lb). Aaron will cut & portion out the tenderloin into filets. The butcher will also do this free of charge. He then seasons the steak with sea salt, pepper & a touch of garlic powder. We like our steaks medium-rare, so it doesn’t take long once the grill has been fired up for them to be done. We usually serve our filet along with garlic mashed potatoes (another of Aaron’s specialties) and steamed broccoli.

If you like to roast your vegetables, as I do, move your operation outdoors! Anything you roast, try on the grill. Just toss in a marinade or spray with Pam and season as you wish. Place on the grill, but keep a close eye as they will cook fast, depending on the temperature. There are vegetable baskets to place the veggies in, skewers or you can make your own foil packets.

Eating gluten-free BBQ is easy! Just get creative & light those grills!

Recipe: Gluten-Free Apricot Glazed Pork Loin

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

The one thing that I really like about this recipe is that it can work well in the spring or fall. This meal does take a bit of time to cook, but it is fairly simple. It is very tasty, so it is well worth the time invested. I prefer to choose recipes will naturally gluten-free ingredients so there is no concern about confirming the ingredients are gluten-free.

When I first went on the gluten-free diet, that is how I started out. It just simplified my life when I was in mourning for the foods I was missing. I found and learned a bunch of new recipes this way. Now that I am further along with the gluten-free diet & cooking, I don’t mind subbing ingredients to make a recipe gluten-free. But, I still like to share those naturally gluten-free recipes and ingredients so that those who are just starting out on the diet don’t feel so stressed out.

Apricot Glazed Pork Loin

Ingredients:

  • 4 pounds pork loin roast, rolled, boned, tied
  • 1 jar (12 ounces) apricot or pineapple preserves (I have never tried pineapple, but I bet it would be great too)
  • 2 tablespoons light corn syrup
  • 3 tablespoons white wine vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 cup slivered almonds, toasted*

Directions:

  1. Rub roast with salt and pepper. Place on rack in a shallow baking pan. Roast uncovered at 325° for 2 hours.
  2. While roast is cooking combine all ingredients, except almonds, in a saucepan. Bring to a boil, stirring frequently.
  3. Reduce heat and simmer 2 minutes. Add toasted almonds; keep sauce warm.

After 2 hours roasting time, spoon enough hot apricot sauce over roast to glaze. Return roast to oven and baste often with sauce for 30 minutes or until meat is ready to serve. Serve remaining sauce with the roast.
Serves 8.

*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.

I usually choose to serve this along side mashed potatoes, but brown rice, quinoa or baked sweet potatoes would also work well.

Recipe: Gluten-Free Tuna Salad Rolls

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

I don’t know what my fascination is with tuna salad, but I love it in many forms. I love it sandwiched between 2 pieces of gluten-free toast, I love it on a gluten-free English muffin, topped with cheese & then broiled until all melty and I love it on top of a spinach salad. I also have a fascination with the spring rolls at Pei Wei.

The Vietnamese Chicken Salad Rolls are gluten-free (without the peanut sauce; just sub sweet Thai chile sauce). I love the rice paper the rolls are wrapped in and bought some last week at the store. I was searching for what I wanted to wrap up in the rolls & decided to try tuna salad.

Tuna Salad Recipe:

  • 1 can or 1 pouch of tuna (packed in water)
  • 1-3 tsps. Greek yogurt (I like Oikos. To your own taste…I like 1-1.5 tsps)
  • Squirt of spicy brown mustard
  • 1 tsp of sweet pickle relish
  • Sriracha sauce (to your taste….very spicy so add a little at a time…a little goes a long way)
  • chopped celery (1-2 TBSP)
  • chopped water chestnuts (1-2TBSP)
  • Squirt of lemon juice
  • Fresh ground pepper
  • Cheese of choice
  1. Place all ingredients in a bowl & mix well. Taste to make sure it is to your liking. Add more of whatever you like. Remember, start with less, you can always add more.

Other fillings:

  • Carrots
  • Zucchini
  • Celery
  1. Chop all of the above into matchstick shapes to roll up with the tuna salad inside the rice paper wrappers.

Rice Paper Wrappers:

I found mine at Wal-mart, but you can find them in most mainstream grocery stores or on Amazon.com.

  1. Follow directions on the package. They should be something along the lines of soaking a wrapper for a few seconds in warm water to soften. Place wrapper on the plate & then fill. Fold & roll. Serve. So simple & so good!

This recipe for Vietnamese Fresh Spring Rolls on All Recipes also looks really good and got good ratings. All of the ingredients listed should be able to be replaced with gluten-free versions.

These can be served for a snack, appetizer or a light lunch. I can’t wait to have these again.

Recipe: The Easiest Gluten-Free Lasagna

Last Updated on by the Celiac-Disease.com Staff 7 Comments

I love lasagna, but I don’t love the kitchen, and I don’t have time to make complicated meals with several ingredients. I really like this simple lasagna recipe and it has served me well. This is a great recipe for a large family or when company comes over, mostly because you can’t tell that it is gluten-free!

The ingredients needed are :

  • 1 box of DeBoles lasagna noodles (no boiling!)
  • 2 jars of Prego Roasted Garlic and Herb sauce (see this link for the gluten-free Prego sauce list, I sometimes use Ragu Parmesean Romano, click here and scroll to the bottom for their GF info)
  • 2-3 large bags of shredded mozzarella cheese
  • 1 pound of hamburger meat
  • 1 large container of cottage cheese. I buy walmart brand cheeses because they are labeled “gluten-free.”

The recipe itself is really easy. Brown the hamburger meat. I use 97/3 hamburger meat (extra lean) and save the fat as extra flavoring. I make the “meat mixture” by mixing 1 jar of sauce, 1 bag of cheese, the large container of cottage cheese and the hamburger meat. Set that mixture aside.

I use the second jar of sauce to line the 9×13 glass dish with a layer of sauce, then 4 dry noodles- 3 noodles along the length of the dish and 1 noodle along the width of the dish.  Then top the noodles with 1/3 of the meat mixture, then sprinkle shredded cheese, then repeat with another layer of noodles.

I usually get 3 layers out of the meat mixture, and then the final layer of noodles on top. Make sure to cover each noodle completely with meat mixture or sauce between layers, so that it can soak up the moisture while baking. I gently push the noodles down to be sure all of the ridges are making contact with moisture. I top the final layer with the rest of the sauce, making sure to fill in sauce in the corners and all of the edges. Save some cheese for the last few minutes of baking.

Bake the lasagna for 1 hour at 350 degrees. After one hour top with remaining shredded cheese and bake until cheese melts. Total time is about 90 minutes, including browning the meat. This recipe takes a little more time than I usually spend in the  kitchen, but it is so easy and so good!