Category Archives: Recipes

Easy Gluten-Free Sausage Skillet with Rice Recipe

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sausage rice skilletHere is a quick, easy, and tasty gluten-, MSG-, soy- and dairy-free dinner recipe!  It takes about 10 minutes to prepare and 30 to 50 minutes to cook, depending on what kind of rice you use.

INGREDIENTS:

  • 4 Links of Aidells Chicken & Apple Smoked Chicken Sausages (2 per person)
  • ½ cup of Brown Rice (you can use white if you want, but I prefer brown)
  • Broccoli (approx 1 cup of florets, fresh or frozen)
  • ¼ of an Onion

INSTRUCTIONS:

Start the water to boil for the rice – add salt and/or butter or olive oil if desired.  Meanwhile, slice up the sausage, chop the onion and cut up the broccoli to the size(s) you desire.

Once the water is boiling, add the rice and turn it down.  Cook to the package directions which are usually from 30 to 50 minutes.  With 20 minutes of cooking time left on the rice, warm up a large skillet; add the sausage and onion.  Stir as needed.  10 minutes before the rice is done, put broccoli in the steamer (or your preferred method of cooking).

About 5 minutes before the rice is done, turn up the heat to brown the sausage.  This chicken sausage is lean and should not need to be drained.  Once the slices are browned to your satisfaction, add the broccoli and the rice into the skillet.  Stir.

Garnish with slices of cheese or grated parmesan if desired.

Serves 2 people.

NOTE:  you can make a cream-based sauce with the sausage juices if desired.  The sausage has a subtle and tasty flavor that I didn’t want to overpower with a sauce.  Its flavor definitely supports this dish without issue.

CHEF BRUCE AIDELLS Fully Cooked Chicken & Apple Smoked Chicken Sausage – Made with chicken that contains no artificial ingredients and is minimally processed and was raised without hormones.  No Gluten – No MSG.  Ingredients:  Chicken, dried apple, salt, fruit juice concentrate (apple, pineapple, pear & peach), vinegar, spices and celery powder, in a pork casing.  www.aidells.com

©  K. S. Brooks 2009

Easy Gluten-Free Sausage Skillet with Pasta Recipe

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Easy Gluten-Free Sausage and Pasta Skillet Recipe Photo Here is a quick, easy, and tasty gluten-, MSG-, soy- and dairy-free dinner recipe!  It takes about 10 minutes to prepare and 20 minutes to cook, depending on what kind of pasta you use.

INGREDIENTS:

  • 4 links of Aidells Chicken & Apple Smoked Chicken Sausage (2 per person)
  • Tinkyada Spaghetti Style Brown Rice Pasta
  • Broccoli
  • Cheese (if desired)

INSTRUCTIONS:

Start the water to boil for the pasta – add salt and/or butter or olive oil if desired.  Meanwhile, slice up the sausage and cut up the broccoli to the size(s) you desire.  Warm up a large skillet; add the sausage.

Once the pasta water is boiling, add the pasta and turn it down.  Cook to the package directions which are usually from 16 to 20 minutes.  Stir sausage as needed; stir pasta as well.  Put broccoli in steamer (or your preferred method of cooking).

About 5 minutes before the pasta is done, turn up the heat to brown the sausage.  This chicken sausage is lean and should not need to be drained.  Once the slices are browned to your satisfaction, add the cooked broccoli into the skillet.  Stir.

Check the pasta.  If it’s done, strain it, rinse it and serve onto plates.  Then serve the sausage and broccoli on top of the pasta.  Garnish with slices of cheese or grated parmesan if desired.

Serves 2 people.

NOTE:  you can make a cream-based sauce with the sausage juices if desired.  The sausage has a subtle and tasty flavor that I didn’t want to mute with a sauce.  Its flavor definitely supports this dish without issue.

TINKYADA Pasta Joy Brown Rice Pasta – Wheat Free/Gluten-Free, Cholesterol free, Low Fat, Trans Fat Free, Kosher Certified, and is manufactured in a WHEAT-FREE factory.  Ingredients:  Stone-ground brown rice, rice bran and water.  www.tinkyada.com

CHEF BRUCE AIDELLS Fully Cooked Chicken & Apple Smoked Chicken Sausage – Made with chicken that contains no artificial ingredients and is minimally processed and was raised without hormones.  No Gluten – No MSG.  Ingredients:  Chicken, dried apple, salt, fruit juice concentrate (apple, pineapple, pear & peach), vinegar, spices and celery powder, in a pork casing.  www.aidells.com

©  K. S. Brooks 2009

Quick and Easy Gluten-Free Chili Recipe

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gluten-free chili IMG_1548This recipe is a delicate balance of sweet and spicy.  If you want spicier flavor, add chili powder, cayenne pepper, cumin and red pepper.  This chili is great for freezing in individual serving containers and then heating in the microwave for a nice hot lunch!

INGREDIENTS:

  • 1.5 pounds of 93% lean Ground Beef (sometimes I substitute 50% with ground turkey)
  • 1 medium yellow onion, chopped finely or nearly pureed in the food processor
  • 16 oz Cream of Tomato Soup (please see below for gluten-free)**
  • 28 oz Delmonte Chunky Diced Zesty Chili Style tomatoes or equivalent
  • 1 large can of kidney beans (2.5 pounds)
  • Chopped fresh parsley as desired
  • 1+ tbsp Worcestershire sauce to taste (Lea & Perrins is gluten-free)

NOTE:  There are two ways to prepare this – standard stove top or crock pot.  I prefer crock pot because it is maintenance-free.  Instructions for both are provided.

STOVE TOP INSTRUCTIONS:

Brown beef in large pot, drain.  Add remaining ingredients, cook on medium low until it starts to steam and bubble, then simmer for one hour.  I usually let it cool, then put it in the fridge overnight to let the flavors mingle.  The next day I heat it up and serve.

CROCK POT INSTRUCTIONS:

Brown beef in large skillet, drain.  Add beef and remaining ingredients to crock pot, cook on low for up to 10 hours.

Garnish with shredded cheddar cheese and serve!

Serves 6-8 people.

**I can recommend the following gluten-free soups:

Pacific Natural Foods Organic Creamy Tomato (available in stores)

Heinz UK Cream of Tomato Soup (can be purchased online through the Gluten-Free Trading Company

© K. S. Brooks 2009

Gluten-Free Vegetable Cottage Pie

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Here is a quick, easy, and tasty gluten-, MSG-, soy- and dairy-free recipe!  I created this recipe nearly 20 years ago after enjoying something very similar in a small tea-house in New York City.  I thought I would share.  It can be served as a side dish or as a main vegetarian dish.  The flavors are supposed to be very subtle, so if you are looking for something more robust, add your favorite seasonings.

INGREDIENTS:

  • 2 cups of coarsely chopped Leeks
  • 1 cup sliced mushrooms
  • 2 cups quartered and sliced zucchini
  • 2 cups quartered and sliced summer squash
  • 1-1/2 teaspoons chopped parsley
  • 1/8 teaspoon savory
  • Black pepper as desired
  • Mashed potatoes for topping (prepared instant or home-made)
  • Parmesan Cheese for topping if desired

INSTRUCTIONS:

– Preheat oven to 350.

– Steam squash until almost done.

– Mix all ingredients except for mashed potatoes; put into casserole dish.  Bake uncovered for 20 minutes.

– Remove from oven; top evenly with potatoes and cheese.  Bake 20 minutes longer.

Makes 4 servings.

©  K. S. Brooks 2009

Gluten-Free Tangy Cashew Chicken Recipe

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There are a few choice things that I truly miss since being diagnosed wheat-intolerant:  deep fried foods and Chinese food are at the top of that list.  So when I accidentally made this dish that ended up tasting like restaurant Chinese food – well you better believe we make it a couple of times a month.  Even my non-allergic spouse thoroughly enjoys this one!

One of the great things about this recipe is that you have a lot of flexibility.  If you want to add red peppers, go for it.  The same goes for other Asian-type ingredients like:  water chestnuts, bean sprouts, baby corn, and the like.  Fresh pineapple is a great addition as well.

My kitchen is not a produce stand – I am on a budget.  I use ingredients I tend to keep on hand.  This recipe is great for leftover chicken.  You can use raw if you want.  I find the already cooked chicken absorbs the flavor very well and ends up extremely tender.  This dish is gluten-, wheat- and soy-free.

Tangy Cashew Chicken

Ingredients

  • 1 broccoli crown
  • 3 tablespoons Butter
  • 1/3 cup chopped onion
  • 1-1/2 tsp garlic ginger stirfry
  • 2 tbsp brown sugar
  • 1 tbsp Worcestershire sauce (Lea & Perrins is gluten-free)
  • 1 squirt of lemon juice
  • 1/3 cup shredded coconut
  • ½ cup cashews, broken
  • 2 cups cubed (leftover) chicken
  • Brown or white rice

Start the rice.

Cut the broccoli into bite size pieces and put on to steam.

Chop onion.  Melt 1 tbsp butter on medium/low in large frying pan, put onion in.  Cut chicken into bite-size cubes.  As the onions begin to brown, add 2 more tbsp of butter.  Melt.

Add garlic ginger, stir.  Add brown sugar; stir until it’s melted.  Add Worcestershire sauce and lemon juice.  Mix well.

Add chicken, stir until coated.  Add coconut and cashew.  Drain broccoli, add to chicken mixture.  Stir.  Turn off burner.

Dish rice onto plates.  Serve chicken atop the rice.  Enjoy!

Makes 2 hefty servings.

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Spread the Joy with Salmon Spread!

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Tired of finding salmon spread in the grocery store with about 30,000 ingredients most of which include soy and unpronounceable polysyllabic words?  Well, your worries are over.

I got so disgusted with the spreads found in the stores that I decided to try my hand at making my own.  It is all natural and a lot easier than I anticipated!

All you need is a piece of salmon, some cream cheese and a small food processor.

I used store-brand soft cream cheese in a tub.  The ingredients are: pasteurized milk and cream, cheese culture, salt, stabilizers (carob bean and/or xanthan and/or guar gums).  Any time I see xanthan gum in the ingredients it’s a clue to me that even though the product is not marked gluten-free, it probably is.  If you are super sensitive, however, I would never suggest you make that assumption.

The salmon was a nice grilled chunk left-over from last night’s dinner.  I always try to cook an extra piece for salmon salad the next day.

My Cuisinart Mini-Prep food processor is the perfect size for this little task.

Instructions:

  • Break up the salmon into pieces and place inside the food processor.
  • Use the low speed until the fish is uniformly ‘grated’.
  • Put one tablespoon (or more) of cream cheese in the food processor.
  • Use the high speed until the salmon and cream cheese are blended.
  • Taste.
  • Add more cream cheese and seasonings if you desire.  Blend again.
  • Repeat until you achieve the consistency and flavor you want.

Really, it’s THAT easy.

If you are gluten-intolerant, try the spread on some rice crackers.  If you are wheat-intolerant, the spread is excellent on toasted Mestemacher Whole Rye Bread.  (The ingredients for this bread are:  whole kernel rye, water, wholemeal rye flour, salt, oat fiber, yeast.)  The bread is a little pricey, but if you hate the wheat-free breads that are out there, it’s worth it!  Note:  It has a slight sour-dough flavor.

This spread is great for breakfast, snacks, and would be great to bring to a party.  That way you know there will be something there YOU can eat!

When Life Gives You Lemons, Make Gluten-Free Lemon Coconut Loaf

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The Glazed Lemon Coconut Loaf recipe can be found on page 71 in the quick bread section.  I have been experimenting with quick bread recipes, and although this is not as nutritionally beneficial as I would like, so far it is my favorite because a) by the light and moist consistency you cannot tell it is gluten-free; b) it didn’t require a pre-made “gluten-free flour mix;” and c) it uses simple ingredients, allowing bakers to add nutritional ingredients without drastically altering the outcome to the negative.  In an attempt to reduce the sugar content, I halved the amount of sugar and elected not to make the glaze.  Because of that, I probably should have reduced the amount of lemon zest, but it’s still tasty.  My quest, however, may be different than yours – I’m just looking for a quick in-between-meals snack in case my stomach starts to growl.  I’m not in the market for sweets.  Next time I plan to add walnuts or pecans and more coconut.  I can even imagine blueberries or chopped apples working well with this recipe.

Ingredients for the Lemon Coconut Loaf

Ingredients for the Lemon Coconut Loaf

Glazed Lemon Coconut Loaf

Preheat oven to 350 (please see note below).  Lightly grease a 9×5 loaf pan.

Ingredients:

  • 1 cup            brown rice flour
  • 1/3 cup       potato starch
  • ¼ cup          tapioca starch
  • 1 cup            granulated sugar (I used ½ cup raw, organic sugar)
  • 1-1/2 tsp     xantham gum
  • 1 tbsp           GF baking powder (Clabber Girl is GF)
  • ¼ tsp           salt
  • 2 tbsp           lemon zest
  • ¾ cup          unsweetened coconut(reduce sugar 2 tbsp if sweetened)
  • ¾ cup          milk
  • ¼ cup          vegetable oil
  • 2                     eggs
  • ¼ cup          freshly squeezed lemon juice

Lemon Glaze

  • 1 cup           GF sifted confectioner’s sugar
  • ¼ cup         freshly squeezed lemon juice

Note:  I keep the flours and starches in the refrigerator.  The two starches tend to come out in clumps and can be hard to measure.  I have learned to pour more than what I need into the measuring cup and then spoon the overage back into the container.  Otherwise it can get somewhat frustrating and very messy.

In a large bowl, stir together brown rice flour, potato starch, tapioca starch, sugar, xanthan gum, baking powder, salt, zest and coconut.  Set aside.

  1. In a separate bowl, using an electric mixer or whisk (I used a whisk), beat milk, oil and eggs until combined.  Add lemon juice while mixing.  Pour milk mixture over dry ingredients and stir just until combined (a spatula will work).  Spoon into prepared pan.  Let stand for 30 minutes.  (This, I believe, is one reason why the bread is so light.  Don’t skip this step.  Preheat your oven now).
  2. Bake in preheated oven for 55 to 65 minutes or until a cake tester (I used a toothpick) inserted in the center comes out clean.
  3. Meanwhile, prepare Lemon Glaze.  In a small bowl, stir together confectioner’s sugar and lemon juice.  With a wooden skewer, poke several holes through the hot loaf as soon as it is removed from the oven.  Spoon the glaze over the hot loaf.  Let the loaf cool in the pan on a rack for 30 minutes.  Remove from the pan and let cool completely on a rack.

The authors list a variation of substituting orange juice and zest for a sweeter and milder flavored loaf.  I may try that next time.

Lemon Coconut Loaf, Right out of the Oven!

Lemon Coconut Loaf, Right out of the Oven!

I have to say, out of all the GF recipes I have tried so far, this takes the cake.  (Okay, sorry, really bad pun).  There was no labor intensive creaming butter or heavy batter, clean up was a breeze, there were no leftover ingredients (partial cans or flour mixes) and it tastes great.  I will definitely make this again.

Footnote:  If you still have lemons left over, you can try the Lemon Garlic Chicken recipe on page 110 of “the Best Gluten-Free Family Cookbook” also by Donna Washburn and Heather Butt.  It’s a simple recipe using common ingredients found in non GF homes.  I marinated for a lot longer than they recommend and the chicken came out tasty and extremely tender.

For other Gluten-Free cooking and lifestyle tips, check out www.celiacchicks.com

K.S. Brooks is a guest blogger for celiacchicks.com, a novelist and photographer.  ©2009