Everyone can use an extra serving of vegetables.  While we try hard to prepare healthy meals for ourselves and our family, sometimes our schedules are so hectic and rushed that we don’t always have time to shop for fresh vegetables.

In addition to the time spent shopping for them, it takes a lot of time to wash, peel, and chop fresh vegetables.     

That’s why this Vegetable Beef Soup recipe is perfect for those days when you don’t have a lot of time to make dinner but still want to put a healthy meal on the table. 

This recipe makes use of frozen mixed vegetables and canned tomatoes for convenience.  You can use the time you save to fold a load of laundry, help the kids with their homework, or relax and unwind after your workday.

The recipe was inspired by a canned soup I ate quite a bit of as a kid.  Without mentioning brand names, I will say that it came in a red and white can and its brand name was the same name as the Scottish Clan of Campbell.  I loved eating this canned vegetable beef soup - it was my favorite.

When my doctor recommended a gluten-free diet I was very disappointed that I could no longer eat my favorite canned soup because it contained gluten in the form of ‘toasted barley’, ‘caramel color’ (which can be made from wheat), and ‘hydrolyzed wheat gluten’.

Instead of accepting that I would never eat my favorite Vegetable Beef Soup again I decided to create a recipe that duplicated its taste.

I think I’ve come very close. 

This Vegetable Beef Soup recipe uses frozen vegetables and canned tomatoes but if you have the time to use fresh vegetables and fresh tomatoes feel free to substitute them in an equal amount.  Just allow a little extra time to simmer the soup until the fresh vegetables are fork tender.

This Easy Vegetable Beef Soup recipe has been included in our low-cost electronic cookbook (ebook) Easy Delicious Gluten-Free Soups, Stews, and Chowders and is also in our print cookbook Easy Delicious Gluten-Free One-Pot Meals.

Easy Vegetable Beef Soup

This hearty gluten-free Vegetable Beef Soup is quick and easy.  It requires little tending once the ingredients have been added and is perfect for those nights when you have other tasks to complete while you’re making dinner.

For a printable recipe page down to the end of the page

Ingredients

10 to 12 oz frozen mixed vegetables

1 quart gluten-free beef broth

1 tsp salt

1/2 tsp black pepper

1/4 tsp marjoram, dried

1/2 tsp oregano, dried

1/2 tsp granulated garlic *

1 bay leaf

1 1/2 lbs stew beef, beef chuck roast, or beef round steak cut into 3/4” cubes

1 cup onion, chopped

1 lb potatoes, scrubbed and diced into 1/2” cubes

1 15-oz can tomatoes, diced or crushed (do not drain)

* Granulated garlic is made from dehydrated garlic cloves that have been coarsely ground.  You can identify it by its gritty, sand-like texture.  Do not use garlic powder (which has a flour-like texture) as the garlic flavor will be too pungent.  Do not use garlic salt (a mixture of granulated garlic and salt) as the soup will be too salty.

Cookware and Utensils

6-quart stockpot with lid

Instructions

1. Transfer the frozen vegetables to the countertop to thaw while you are preparing the other ingredients.

2. Add the beef broth, salt, pepper, marjoram, oregano, garlic, and the bay leaf to the stockpot.  Stir to combine.  Cover the stockpot with the lid.  Heat on medium high heat until the broth begins to boil then reduce the heat to a gentle simmer.

3. Trim excess fat from the beef and cut it into 3/4-inch cubes.  Add the beef to the stockpot.  Stir to combine.

4. Chop the onion.  Add the onion to the stockpot.  Stir to combine.

5. Scrub the potatoes under running water and cut them into 1/2-inch cubes.  Add the potatoes to the stockpot.  Stir to combine.

6. Add the tomatoes to the stockpot (do not drain).  Stir to combine.

7. Add the thawed vegetables to the stockpot.  Stir to combine.  Cover the stockpot with the lid.  Increase the heat to medium high until the soup begins to boil then reduce the heat to a gentle simmer.

8. Simmer the soup, covered, until the beef is fully cooked and the potatoes pierce easily with the tines of a fork.

9. When the potatoes are tender the soup is done.  Remove the bay leaf before serving. 

For a printable recipe page down to the end of the page

For those of you that like to use a print cookbook, we’ve compiled the recipes from our 3 previously published electronic cookbooks into a single volume. 

Easy Delicious Gluten-Free One-Pot Meals contains all the recipes in all of our electronic cookbooks plus new recipes.  All these recipes are one-pot:  complete meals with minimal cleanup so you can spend more time doing the things you want and less time cooking and cleaning the kitchen.

Easy Delicious Gluten-Free One-Pot Meals can be purchased at the online stores for Barnes & Noble, Walmart.com, Amazon, and Books A Million.  It’s available as Print on Demand meaning that it’s never out of stock; when you order a copy it will be printed and shipped to you within a few days.

Gluten-Free Easy Vegetable Beef Soup

Ingredients

• 10 to 12 oz frozen mixed vegetables
• 1 quart gluten-free beef broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp marjoram, dried
• 1/2 tsp oregano, dried
• 1/2 tsp granulated garlic 
• 1 bay leaf
• 1 1/2 lbs stew beef, beef chuck roast, or beef round steak cut into 3/4” cubes
• 1 cup onion, chopped
• 1 lb potatoes, scrubbed and diced into 1/2” cubes
• 1 15-oz can tomatoes, diced or crushed (do not drain)

• Granulated garlic is made from dehydrated garlic cloves that have been coarsely ground. You can identify it by its gritty, sand-like texture. Do not use garlic powder (which has a flour-like texture) as the garlic flavor will be too pungent. Do not use garlic salt (a mixture of granulated garlic and salt) as the soup will be too salty.

Instructions

1. Transfer the frozen vegetables to the countertop to thaw while you are preparing the other ingredients.
2. Add the beef broth, salt, pepper, marjoram, oregano, garlic, and the bay leaf to the stockpot. Stir to combine. Cover the stockpot with the lid. Heat on medium high heat until the broth begins to boil then reduce the heat to a gentle simmer.
3. Trim excess fat from the beef and cut it into 3/4-inch cubes. Add the beef to the stockpot. Stir to combine.
4. Chop the onion. Add the onion to the stockpot. Stir to combine.
5. Scrub the potatoes under running water and cut them into 1/2-inch cubes. Add the potatoes to the stockpot. Stir to combine.
6. Add the tomatoes to the stockpot (do not drain). Stir to combine.
7. Add the thawed vegetables to the stockpot. Stir to combine. Cover the stockpot with the lid. Increase the heat to medium high until the soup begins to boil then reduce the heat to a gentle simmer.
8. Simmer the soup, covered, until the beef is fully cooked and the potatoes pierce easily with the tines of a fork.
9. When the potatoes are tender the soup is done. Remove the bay leaf before serving.

This traditional Italian dish is an example of Cucina Povera cuisine.  Cucina Povera translates to “poor kitchen” and was the cooking of the rural peasant class.  In olden days when Italy was primarily a rural country, Italian peasants made dishes from ingredients they could grow in their gardens (tomatoes, greens, beans, garlic, herbs, lemons), process from their livestock (milk, cheese, eggs) or gather from the countryside (mushrooms, berries, nuts).  The result was flavorful dishes made with just a few simple ingredients. 

Spaghetti Aglio e Olio is a delicious example of that cuisine, consisting of spaghetti tossed in olive oil with lots of sauteed garlic.  The pasta is further seasoned with red pepper flakes and lemon juice and finished with a sprinkling of Parmesan cheese. 

Our modified recipe includes a serving of vegetables by adding crunchy Italian green beans for color and texture.  Italian green beans are a flat wide green bean.  Cut Italian green beans are available year-round in the freezer department of well-stocked grocers.  If you can’t find the flat and wide frozen Italian green beans at your grocer then substitute regular frozen cut green beans which will be equally delicious.      

Choose a corn and rice blend gluten-free spaghetti (such as Barilla® gluten-free spaghetti) instead of 100% rice spaghetti. The corn will keep the spaghetti from getting gummy as it cooks.

Spaghetti with Garlic and Olive Oil (Spaghetti Aglio e Olio)

This traditional Italian dish consists of spaghetti tossed in olive oil with lots of sautéed garlic.  The pasta is further seasoned with red pepper flakes and lemon juice and finished with a sprinkling of Parmesan cheese.  Crunchy Italian green beans add a serving of vegetables to this classic Italian pasta dish.

For a printable recipe link page down to the end of the page

Ingredients

10 to 12 oz frozen cut Italian green beans (substitute regular frozen cut green beans)

2 quarts of water (8 cups)

2 tsp salt

6 large or 8 medium garlic cloves, peeled and sliced thinly into small slivers

1/3 cup olive oil

1/4 tsp hot red pepper flakes

12 oz gluten-free corn and rice blend spaghetti, broken in half *

2 TBSP lemon juice (about one lemon)

1/4 cup grated Parmesan cheese **

2 tsp dried parsley flakes

* Choose a corn and rice blend gluten-free spaghetti instead of 100% rice spaghetti.  The corn will keep the spaghetti from getting gummy as it cooks. 

** If using pre-grated Parmesan cheese check the label to determine whether any gluten-containing fillers or anti-caking agents (such as wheat flour) have been added.  If you extremely sensitive to products that may be cross-contaminated with gluten then buy bulk Parmesan cheese and grate it yourself.

Cookware and Utensils

4-quart saucepan with lid (substitute 6-quart stockpot with lid)

12-inch skillet with lid

Small bowl

Citrus juicer

Shredder/grater (if not using pre-grated cheese)

Colander

Instructions

1. Transfer the frozen green beans to the countertop to thaw while you are preparing the spaghetti.

2. Add 2 quarts (8 cups) of water and 2 teaspoons of salt to the saucepan or stockpot.  Stir to dissolve the salt into the water.   Cover the saucepan or stockpot with its lid.  Heat the water on medium high heat until the water boils, then reduce the heat to a gentle simmer.

3. Peel the garlic cloves and slice them thinly into small slivers of garlic. 

4. Add the olive oil, the red pepper flakes, and the garlic to the skillet.  Stir to coat the garlic with the oil.  Sauté the garlic on medium heat, stirring occasionally, until the garlic is soft.  When the garlic is soft turn off the heat and cover the skillet with its lid.

5. Break the spaghetti in half.  When the salted water is boiling add the spaghetti in a criss-cross pattern to the boiling water.  Use a fork to separate the spaghetti strands, stirring occasionally until the spaghetti has softened and does not stick to itself.  Adjust the heat so that the spaghetti simmers gently.  Simmer the spaghetti, uncovered, until it is cooked to your taste.

6. While the spaghetti is cooking juice the lemon.  Set aside the lemon juice.

7. Grate the Parmesan cheese (if not using pre-grated cheese).

8. When the spaghetti is cooked to your taste drain it in the colander.  Rinse the spaghetti with hot water and allow it to drain thoroughly.

9. While the spaghetti is draining add 2 tablespoons of lemon juice and the parsley flakes to the oil and garlic mixture in the skillet.  Stir to combine. 

10. Add the thawed green beans to the oil and garlic mixture.  Stir to combine.  Cover the skillet with its lid.  Heat the green beans on medium heat until they are tender crisp.  Stir occasionally.  Do not overcook.

11. When the green beans are tender crisp add the drained pasta to the skillet.  Toss the pasta with the garlic and green beans.  Heat for a few minutes to warm the pasta.  Stir occasionally.

12. When the pasta has been heated thoroughly sprinkle the Parmesan cheese on the pasta.  Toss the pasta again to distribute the cheese.  Serve immediately.

For a printable recipe link page down to the end of the page

For those of you that like to use a print cookbook, we’ve compiled the recipes from our 3 previously published electronic cookbooks into a single volume. 

Easy Delicious Gluten-Free One-Pot Meals contains all the recipes in all of our electronic cookbooks plus new recipes.  All these recipes are one-pot:  complete meals with minimal cleanup so you can spend more time doing the things you want and less time cooking and cleaning the kitchen.

Easy Delicious Gluten-Free One-Pot Meals can be purchased at the online stores for Barnes & Noble, Walmart.com, Amazon, and Books A Million.  It’s available as Print on Demand meaning that it’s never out of stock; when you order a copy it will be printed and shipped to you within a few days.

Gluten-Free Spaghetti with Garlic and Olive Oil (Spaghetti Aglio e Olio)

Ingredients

• 10 to 12 oz frozen cut Italian green beans (substitute regular frozen cut green beans)
• 2 quarts of water (8 cups)
• 2 tsp salt
• 6 large or 8 medium garlic cloves, peeled and sliced thinly into small slivers
• 1/3 cup olive oil
• 1/4 tsp hot red pepper flakes
• 12 oz gluten-free corn and rice blend spaghetti, broken in half *
• 2 TBSP lemon juice (about one lemon)
• 1/4 cup grated Parmesan cheese
• 2 tsp dried parsley flakes
• Choose a corn and rice blend gluten-free spaghetti instead of 100% rice spaghetti. The corn will keep the spaghetti from getting gummy as it cooks.
• ** If using pre-grated Parmesan cheese check the label to determine whether any gluten-containing fillers or anti-caking agents (such as wheat flour) have been added. If you are extremely sensitive to products that may be cross-contaminated with gluten then buy bulk Parmesan cheese and grate it yourself.

• 4-quart saucepan with lid (substitute 6-quart stockpot with lid)
• 12-inch skillet with lid
• Small bowl
• Citrus juicer
• Shredder/grater (if not using pre-grated cheese)
• Colander

Instructions

1. Transfer the frozen green beans to the countertop to thaw while you are preparing the spaghetti.
2. Add 2 quarts (8 cups) of water and 2 teaspoons of salt to the saucepan or stockpot. Stir to dissolve the salt into the water. Cover the saucepan or stockpot with its lid. Heat the water on medium high heat until the water boils, then reduce the heat to a gentle simmer.
3. Peel the garlic cloves and slice them thinly into small slivers of garlic.
4. Add the olive oil, the red pepper flakes, and the garlic to the skillet. Stir to coat the garlic with the oil. Sauté the garlic on medium heat, stirring occasionally, until the garlic is soft. When the garlic is soft turn off the heat and cover the skillet with its lid.
5. Break the spaghetti in half. When the salted water is boiling add the spaghetti in a criss-cross pattern to the boiling water. Use a fork to separate the spaghetti strands, stirring occasionally until the spaghetti has softened and does not stick to itself. Adjust the heat so that the spaghetti simmers gently. Simmer the spaghetti, uncovered, until it is cooked to your taste.
6. While the spaghetti is cooking juice the lemon. Set aside the lemon juice.
7. Grate the Parmesan cheese (if not using pre-grated cheese).
8. When the spaghetti is cooked to your taste drain it in the colander. Rinse the spaghetti with hot water and allow it to drain thoroughly.
9. While the spaghetti is draining add 2 tablespoons of lemon juice and the parsley flakes to the oil and garlic mixture in the skillet. Stir to combine.
10. Add the thawed green beans to the oil and garlic mixture. Stir to combine. Cover the skillet with its lid. Heat the green beans on medium heat until they are tender crisp. Stir occasionally. Do not overcook.
11. When the green beans are tender crisp add the drained pasta to the skillet. Toss the pasta with the garlic and green beans. Heat for a few minutes to warm the pasta. Stir occasionally.
12. When the pasta has been heated thoroughly sprinkle the Parmesan cheese on the pasta. Toss the pasta again to distribute the cheese. Serve immediately.

Notes:

Photo by Lablascovegmenu

Attribution Link:

https://www.flickr.com/photos/lablasco/5512066970/in/photolist-2aRxkxY-dcCHn-FSEZxz-FSGWL8-ippREX-CNBApC-9p5Mtq-ic88Hp-cpBpjG-7M4igx-2ahs4k4-k43ct2-k45Azh-k43bjD-k47rLc-k4n5aq-k43dGp-k44o2T-k43LBp-qD9dAV-ByLUrJ-dmzZcQ-8jQAdT-zqYCmt-CsfDWZ-k45q73-4NSwuQ-253FgfB-264d3g8-2aVYFer-PiGnNz-2gNqjgn-WYyBqQ-Bz76xJ-BYVYnd-BsHCQK

License Link: https://creativecommons.org/licenses/by/2.0/

The recipe uses tomato ketchup as its base and Worcestershire sauce to give it additional flavor so be sure to check the ingredients listing to verify that no gluten-containing ingredients have been used to manufacture the ketchup or the Worcestershire sauce. 

Most processed food manufacturers have been labeling qualifying products as gluten-free so look for the words ‘gluten-free’ or the letters ‘GF’ which indicate that the ketchup and Worcestershire sauce are certified to be gluten-free. 

Sweet and Smoky Chipotle Barbecue Sauce

Barbecuing season is here and it’s time to dust off the grill and start cooking.  This sweet and smoky barbecue sauce is flavored with chipotle chili powder, smoked paprika, brown sugar, and just a touch of apple cider vinegar that gives it a delicious, tangy taste.  It’s perfect for barbecued ribs, barbecued chicken, or to use as a sauce for grilled hamburgers. 

For a printable recipe link page down to the end of the page

Ingredients

1 cup gluten-free tomato ketchup *

1 15-oz can tomato sauce (substitute two 8-oz cans tomato sauce)

1/4 cup apple cider vinegar

1 TBSP gluten-free Worcestershire sauce **

1/4 cup brown sugar, firmly packed

1/4 tsp salt

1/2 tsp black pepper

1 tsp dried onion flakes

1/2 tsp granulated garlic ***

3/4 tsp ground Chipotle Chili powder

3/4 tsp cayenne pepper

1 1/2 tsp smoked paprika

Notes:

* Ketchup usually has vinegar added to it to give it a tangy taste.  If the vinegar is made from corn it will be gluten-free.  If the vinegar is made from wheat those who are highly sensitive to gluten may have a reaction to residual gluten in the vinegar.  For those who are highly sensitive always select a ketchup that is labeled as ‘gluten-free’.   At the time of this writing Annie’s Naturals Organic Ketchup was certified as being gluten-free.

** At the time of this writing Lea & Perrins Worcestershire Sauce was certified by the manufacturer as being gluten-free

***  Granulated garlic is dried garlic that has been ground into fine granules.  It has a gritty, sand-like texture and a mellow flavor.  Do not use powdered garlic (which looks like flour) as the garlic flavor will be too intense.  Do not use garlic salt (which has added salt) as the flavor will be too salty.

Cookware and Utensils

1-quart liquid measuring cup or bowl

Instructions

1. Add the ketchup, tomato sauce, apple cider vinegar, and the Worcestershire sauce to the measuring cup or bowl.  Stir to combine.

2. Firmly pack the brown sugar into a measuring cup.  Add the packed brown sugar to the ketchup mixture.  Stir well to combine.

3. Add the salt, black pepper, dried onion flakes, granulated garlic, Chipotle Chili powder, cayenne pepper, and the smoked paprika to the ketchup mixture.  Stir well to combine.

4. Cover the barbecue sauce with plastic wrap and transfer it to the refrigerator.  Chill for 30 minutes before use to combine flavors.  Refrigerate unused barbecue sauce.

For a printable recipe link page down to the end of the page

For those of you that like to use a print cookbook, we’ve compiled the recipes from our 3 previously published electronic cookbooks into a single volume. 

Easy Delicious Gluten-Free One-Pot Meals contains all the recipes in all of our electronic cookbooks plus new recipes.  All these recipes are one-pot:  complete meals with minimal cleanup so you can spend more time doing the things you want and less time cooking and cleaning the kitchen.

Easy Delicious Gluten-Free One-Pot Meals can be purchased at the online stores for Barnes & Noble, Walmart.com, Amazon, and Books A Million.  It’s available as Print on Demand meaning that it’s never out of stock; when you order a copy it will be printed and shipped to you within a few days.

Sweet and Smoky Chipotle Barbecue Sauce

Ingredients:

• 1 cup gluten-free tomato ketchup (see notes)
• 1 15-oz can tomato sauce (substitute two 8-oz cans tomato sauce)
• 1/4 cup apple cider vinegar
• 1 TBSP gluten-free Worcestershire sauce (see notes)
• 1/4 cup brown sugar, firmly packed
• 1/4 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried onion flakes
• 1/2 tsp granulated garlic (see notes)
• 3/4 tsp ground Chipotle Chili powder
• 3/4 tsp cayenne pepper
• 1 1/2 tsp smoked paprika

• Ketchup usually has vinegar added to it to give it a tangy taste. If the vinegar is made from corn it will be gluten-free. If the vinegar is made from wheat those who are highly sensitive to gluten may have a reaction to residual gluten in the vinegar. For those who are highly sensitive always select a ketchup that is labeled as ‘gluten-free’.
• At the time of this writing Lea & Perrins Worcestershire Sauce was certified by the manufacturer as being gluten-free.
• Granulated garlic is dried garlic that has been ground into fine granules. It has a gritty, sand-like texture and a mellow flavor. Do not use powdered garlic (which looks like flour) as the garlic flavor will be too intense. Do not use garlic salt (which has added salt) as the flavor will be too salty.

• 1-quart liquid measuring cup or bowl

Instructions:

1. Add the ketchup, tomato sauce, apple cider vinegar, and the Worcestershire sauce to the measuring cup or bowl. Stir to combine.
2. Firmly pack the brown sugar into a measuring cup. Add the packed brown sugar to the ketchup mixture. Stir well to combine.
3. Add the salt, black pepper, dried onion flakes, granulated garlic, Chipotle Chili powder, cayenne pepper, and the smoked paprika to the ketchup mixture. Stir well to combine.
4. Cover the barbecue sauce with plastic wrap and transfer it to the refrigerator. Chill for 30 minutes before use to combine flavors. Refrigerate unused barbecue sauce

In these challenging times when trips to the grocery store may be infrequent it’s good to have an easy one-pot recipe that uses ingredients sourced from your pantry. 

I like to keep a stock of gluten-free pasta, non-fat dry milk, dried onion flakes, canned vegetables, and grated Parmesan cheese on hand for when my stock of fresh ingredients is running low. 

Pre-packaged, pre-grated Parmesan cheese is ideal for stocking in your pantry.  It adds a lot of flavor to casseroles and it doesn’t have to be refrigerated until you open the packaging.

As with all processed foods, be sure to examine the ingredients list for both the canned tuna and the Parmesan cheese to confirm that wheat is not listed as an ingredient in either product. 

Pantry-sourced Gluten-free Tuna Casserole

This easy stove-top tuna casserole can be made in about half an hour and it uses non-perishable ingredients you can stock in your pantry.

For a printable recipe link page down to the end of the page

Ingredients

1/2 cup onion, chopped (substitute 2 TBSP dried onion flakes)

2 TBSP butter (omit if butter is not available)

1 cup water, heated

1 tsp salt

2 tsp dried parsley flakes (omit if not available)

1/4 tsp black pepper

2 cups milk (substitute reconstituted non-fat dry milk)

8 oz gluten-free pasta

10 to 12 oz tuna, packed in water *

3/4 cup grated Parmesan cheese **

1 cup frozen peas and carrots (substitute one 15-oz can of peas or other vegetable, drained)

Notes:

* Check the ingredients label on the canned tuna to verify that wheat is not listed as an ingredient.  Some manufacturers use wheat starch to flavor the tuna broth.

** Check the ingredients label on the grated Parmesan cheese to verify that wheat is not listed as an ingredient.  Some manufacturers add wheat starch to the cheese as a filler.

Cookware and Utensils

12-inch skillet with lid

Microwave-safe liquid measuring cup (1-cup size or larger)

Instructions

1. Chop the onion (skip to the next step if you are substituting dried onion flakes). 

2. Add the butter (may be omitted) and the onion (substitute dried onion flakes) to the skillet. 

3. Microwave 1 cup of water on high power for 1 minute.

4. Add the hot water, salt, parsley flakes (may be omitted), pepper, and milk (substitute reconstituted non-fat dry milk) to the skillet.  Stir to combine.  

5. Add the gluten-free pasta to the skillet.  Stir to combine.  Cover the skillet with the lid.  Heat on medium high heat until the mixture boils then reduce the heat to a gentle simmer.

6. Most gluten-free pastas cook in 7 to 12 minutes.  Stir the mixture frequently, checking every 3 to 4 minutes until the pasta is cooked to your taste.  Cover the skillet with the lid when not stirring.

7. While the pasta is cooking drain the water from the tuna.  If you will be substituting canned peas or another canned vegetable drain the liquid from the vegetable.

8. When the pasta is cooked to the desired doneness stir in the frozen peas and carrots (substitute one 15-oz can of peas or other vegetable, drained).  Cover the skillet with the lid and heat for a few minutes until the vegetables are warmed.

9. Stir in the grated Parmesan cheese.  Cover the skillet with the lid.   Reduce the heat to low and heat for a few minutes to melt the cheese.  Stir to combine the melted cheese.

10. Break the drained tuna into large chunks.  Gently fold the tuna chunks into the mixture until they are evenly distributed, using care to keep the tuna from breaking up too much.  Serve immediately.

For a printable recipe link page down to the end of the page

For those of you that like to use a print cookbook, we’ve compiled the recipes from our 3 previously published electronic cookbooks into a single volume. 

Easy Delicious Gluten-Free One-Pot Meals contains all the recipes in all of our electronic cookbooks plus new recipes.  All these recipes are one-pot:  complete meals with minimal cleanup so you can spend more time doing the things you want and less time cooking and cleaning the kitchen.

Easy Delicious Gluten-Free One-Pot Meals can be purchased at the online stores for Barnes & Noble, Walmart.com, Amazon, and Books A Million.  It’s available as Print on Demand meaning that it’s never out of stock; when you order a copy it will be printed and shipped to you within a few days.

Pantry-sourced Gluten-Free Tuna Casserole

Ingredients:

• 1/2 cup onion, chopped (substitute 2 TBSP dried onion flakes)
• 2 TBSP butter (omit if butter is not available)
• 1 cup water, heated
• 1 tsp salt
• 2 tsp dried parsley flakes (omit if not available)
• 1/4 tsp black pepper
• 2 cups milk (substitute reconstituted non-fat dry milk)
• 8 oz gluten-free pasta
• 10 to 12 oz tuna, packed in water (see notes)
• 3/4 cup grated Parmesan cheese (see notes)
• 1 cup frozen peas and carrots (substitute one 15-oz can of peas or other canned vegetable, drained)

•  Check the ingredients label on the canned tuna to verify that wheat is not listed as an ingredient. Some manufacturers use wheat starch to flavor the tuna broth.
• Check the ingredients label on the grated Parmesan cheese to verify that wheat is not listed as an ingredient. Some manufacturers add wheat starch to the cheese as a filler.

• 12-inch skillet with lid
• Microwave-safe liquid measuring cup (1-cup size or larger)

Instructions:

1. Chop the onion (skip to the next step if you are substituting dried onion flakes).
2. Add the butter (may be omitted) and the onion (substitute dried onion flakes) to the skillet.
3. Microwave 1 cup of water on high power for 1 minute.
4. Add the hot water, salt, parsley flakes (may be omitted), pepper, and milk (substitute reconstituted non-fat dry milk) to the skillet. Stir to combine.
5. Add the gluten-free pasta to the skillet. Stir to combine. Cover the skillet with the lid. Heat on medium high heat until the mixture boils then reduce the heat to a gentle simmer.
6. Most gluten-free pastas cook in 7 to 12 minutes. Stir the mixture frequently, checking every 3 to 4 minutes until the pasta is cooked to your taste. Cover the skillet with the lid when not stirring.
7. While the pasta is cooking drain the water from the tuna. If you will be substituting canned peas or another canned vegetable drain the liquid from the vegetable.
8. When the pasta is cooked to the desired doneness stir in the frozen peas and carrots (substitute one 15-oz can of peas or other vegetable, drained). Cover the skillet with the lid and heat for a few minutes until the vegetables are warmed.
9. Stir in the grated Parmesan cheese. Cover the skillet with the lid. Reduce the heat to low and heat for a few minutes to melt the cheese. Stir to combine the melted cheese.
10. Break the drained tuna into large chunks. Gently fold the tuna chunks into the mixture until they are evenly distributed, using care to keep the tuna from breaking up too much. Serve immediately.

This easy Spicy Hot Texas Pinto Bean recipe is made in the Instant Pot.  It requires no sautéing or monitoring and makes a flavorful side dish that is gluten-free, vegan, and inexpensive. 

When beans are paired with rice, they form a complete protein.  For a protein-rich meatless meal sourced entirely from the non-perishable foods in your pantry serve these pinto beans with cooked white rice or brown rice.

Instant Pot Spicy Hot Texas Pintos

This easy Spicy Hot Texas Pinto Bean recipe is made in the Instant Pot. It makes a flavorful side dish that is gluten-free, vegan, and inexpensive.  Pair with cooked white rice or brown rice for a protein-rich meatless meal.

For a printable recipe link page down to the end of the page

Ingredients

1 lb pinto beans, dried (about 2 1/4 cups by volume)

3 1/2 cups water

1 15-oz can tomatoes, crushed or diced

3 TBSP vegetable oil

3 TBSP dried onion flakes

1 1/2 tsp salt

2 tsp granulated garlic *

1 tsp cayenne pepper

1 1/2 tsp oregano, dried

2 tsp ground cumin

1/4 tsp hot red pepper flakes

* Granulated garlic is garlic that has been dried and ground.  It is identified by its gritty, sand-like texture.  Do not use garlic salt as the recipe will be too salty.  Do not use garlic powder (which looks like flour) or the garlic flavor will be overwhelming. 

Cookware and Utensils

Instant Pot

Colander

Small bowl

Instructions

1.  Rinse and drain the pinto beans in the colander.  Add the drained pintos to the Instant Pot.

2.  Add the water, tomatoes (do not drain), and the vegetable oil to the Instant Pot.  Stir to combine.

3.  Add the dried onion, salt, garlic, cayenne pepper, oregano, cumin, and hot red pepper flakes to the small bowl.  Stir to combine.  Add the mixed seasonings to the Instant Pot.   Stir to combine.

4.  Fit the lid to the Instant Pot and twist to seal.  Program the Instant Pot for Pressure Cooking on High Pressure for 1 hour and 5 minutes (65 minutes).  Press START to begin pressure cooking.

5.  At the end of the cooking period allow 10 minutes of natural pressure release.  After 10 minutes you may perform a manual pressure release (use caution to avoid burns from hot steam escaping the pressure release vent) or just allow the pressure to naturally release before opening the Instant Pot. Serve with cooked white or brown rice if desired.

For a printable recipe link page down to the end of the page

For those of you that like to use a print cookbook, we’ve compiled the recipes from our 3 previously published electronic cookbooks into a single volume. 

Easy Delicious Gluten-Free One-Pot Meals contains all the recipes in all of our electronic cookbooks plus new recipes.  All these recipes are one-pot:  complete meals with minimal cleanup so you can spend more time doing the things you want and less time cooking and cleaning the kitchen.

Easy Delicious Gluten-Free One-Pot Meals can be purchased at the online stores for Barnes & Noble, Walmart.com, Amazon, and Books A Million.  It’s available as Print on Demand meaning that it’s never out of stock; when you order a copy it will be printed and shipped to you within a few days.

Instant Pot Spicy Hot Texas Pintos

Ingredients:

• 1 lb pinto beans, dried (about 2 1/4 cups by volume)
• 3 1/2 cups water
• 1 15-oz can tomatoes, crushed or diced
• 3 TBSP vegetable oil
• 3 TBSP dried onion flakes
• 1 1/2 tsp salt
• 2 tsp granulated garlic (see Notes)
• 1 tsp cayenne pepper
• 1 1/2 tsp oregano, dried
• 2 tsp ground cumin
• 1/4 tsp hot red pepper flakes

• Granulated garlic is garlic that has been dried and ground. It is identified by its grainy, sand-like texture. Do not use garlic salt as the recipe will be too salty. Do not use garlic powder (which looks like flour) or the garlic flavor will be overwhelming.

• Instant Pot
• Colander
• Small bowl

Instructions:

How to cook Instant Pot Spicy Hot Texas Pintos

1. Rinse and drain the pinto beans in the colander. Add the drained pintos to the Instant Pot.
2. Add the water, tomatoes (do not drain), and the vegetable oil to the Instant Pot. Stir to combine.
3. Add the dried onion, salt, garlic, cayenne pepper, oregano, cumin, and hot red pepper flakes to the small bowl. Stir to combine. Add the mixed seasonings to the Instant Pot. Stir to combine.
4. Fit the lid to the Instant Pot and twist to seal. Program the Instant Pot for Pressure Cooking on High Pressure for 1 hour and 5 minutes (65 minutes). Press START to begin pressure cooking.
5. At the end of the cooking period allow 10 minutes of natural pressure release. After 10 minutes you may perform a manual pressure release (use caution to avoid burns from hot steam escaping the pressure release vent) or just allow the pressure to naturally release before opening the Instant Pot.
6. Serve with cooked white or brown rice if desired.

This easy slow cooker Corned Beef and Cabbage recipe is made extra tasty with the addition of a flavorful gluten-free beer that marinates the corned beef as it slow cooks to fork-tender delicious mouthfuls.  This recipe is so good you may want to buy extra Corned Beef to freeze so you can make it again after St. Patrick’s Day.

Start Out Early - 9 hour cooking time

Start out early, this dish slow cooks on low heat for 9 hours for tender crisp vegetables and fork-tender meat.  If you are pressed for time you can prepare this dish on high heat to decrease the cooking time but you will have to watch the slow cooker so the vegetables and meat don’t get overcooked and mushy.

If you don’t have a favorite gluten-free beer try RedBridge which is a gluten-free American Amber / Red Lager beer that is made from sorghum which is a gluten-free grain. It is readily available at Walmart, BevMo, and many well-stocked liquor stores.

Glutenberg also makes an assortment of gluten-free beers. The Glutenberg brand is available at most BevMo stores as well as some well-stocked liquor stores. If you like to drink beer you will be pleasantly surprised to find that Glutenberg offers a wide selection of gluten-free beers including Blonde, American Pale Ale (APA), Red Ale (dark amber beer), India Pale Ale (IPA), White (Witbier) beer, and Stout (similar to Guiness Stout).

Glutenberg is a dedicated gluten-free beer manufacturer so if you are highly sensitive to cross-contamination with gluten you won’t have to worry about unintentional gluten in your beer.

I find that the amber beers provide the best flavor for this recipe.

Gluten-Free Slow Cooker Corned Beef and Cabbage

This easy slow cooker Corned Beef recipe gets extra flavor from the addition of a flavorful gluten-free beer that marinates the beef as it slow cooks to fork-tender delicious mouthfuls. 

Time in Slow Cooker on LOW heat:  9 hours

Page Down for Printable Recipe

Ingredients

2 medium onions, peeled and cut into thick crescents

6 garlic cloves, peeled and smashed flat

3 to 4 lb corned beef brisket with spice packet

12 oz (1 1/2 cups) gluten-free beer (such as RedBridge or Glutenberg)

2 1/2 cups water

2 TBSP sugar

2 TBSP apple cider vinegar

1 bay leaf

1 1/2 lbs potatoes, cut into wedges

1 lb carrots, ends trimmed and cut into bite-sized pieces

1 small head cabbage (about 1 1/2 lbs), cored and cut into 1 1/2-inch thick wedges

Cookware

6-quart or 7-quart slow cooker

1-quart liquid measuring cup or medium mixing bowl

Kitchen timer (optional)

Ladle

Large slotted spoon

Plastic (non-wood) cutting board

Instructions

1.  Peel the onions and cut them into thick crescents.  Place the onion crescents flat side down in a single layer on the bottom of the slow cooker to form a base for the corned beef brisket.

2.  Peel the garlic cloves.  Smash each clove flat with a kitchen mallet or the flat side of a table knife.  Place the smashed garlic cloves in an even layer over the onion crescents. 

3.  Trim excess fat from the corned beef brisket if necessary.  Reserve the spice packet.  Lay the brisket with its flattest side down on top of the layer of onions and garlic.

4.  Sprinkle the contents of the spice packet evenly over the top of the brisket.  Press the spices into the top surface of the brisket.

5.  Carefully pour the gluten-free beer into the slow cooker, pouring to the side of the brisket so as not to disturb the spices coating the top of the brisket. 

6.  Mix the water, sugar, and apple cider vinegar in a 1-quart liquid measuring cup or medium mixing bowl.  Stir until the sugar is completely dissolved into the liquid. 

7.  Slowly pour the water and apple cider vinegar mixture into the bottom of the slow cooker, pouring to the side of the brisket so as not to disturb the spices coating the top of the brisket.  Only pour enough of the water and apple cider vinegar mixture to barely cover the brisket.  Discard any unused liquid.  If you have a larger slow cooker it may be necessary to add additional water to cover the brisket.

8.  Add the bay leaf to the slow cooker, submerging it under the liquid.

9.  Place the slow cooker on a heat-resistant surface (a raised broiler pan works well for this if your countertop is not heatproof).  Cover the slow cooker with its lid.  Turn on the slow cooker and program it to cook on LOW heat for 10 hours.  Set your kitchen timer or program your cell phone to alert you to add the vegetables after 4 hours of cooking time.

10.  Scrub the potatoes and carrots under running water and lay them on a clean kitchen towel on your countertop so that they can come to room temperature before being added to the slow cooker.

11.  When 4 hours of cooking time has elapsed cut the potatoes into wedges.  Trim the ends from the carrots and cut them into bite-sized pieces.  Take the lid off the slow cooker and layer the potatoes in an even layer over the corned beef brisket.  Layer the carrots over the potatoes.  Place the lid back on the slow cooker and continue cooking on LOW heat for 3 more hours.  Set your kitchen timer or program your cell phone to alert you to add the cabbage after 3 hours of cooking time.  Transfer the cabbage to your countertop so that it comes to room temperature before adding it to the slow cooker.

12.  After 7 hours of cooking time has elapsed (3 hours after adding the carrots and potatoes) prepare the cabbage.  Remove the outer leaves of the cabbage.  Cut the cabbage in half from top to bottom and carve out the tough inner core from each half of the cabbage.  Discard the core material.  Cut the cabbage into  1 1/2-inch thick wedges.

13.  Take the lid off the slow cooker.  Use a ladle to remove excess liquid if necessary so that there is enough room to add the cabbage.  Leave enough liquid to cover the brisket.  Layer the cabbage wedges flat side down over the carrots and potatoes. 

14.  Cover the slow cooker with the lid and continue cooking on LOW heat for 2 more hours until the cabbage is tender-crisp (9 hours total cooking time).  Set your kitchen timer or program your cell phone to alert you that the meal is done after 2 additional hours of cooking time.

15.  When the cabbage has cooked for 2 hours and the brisket has cooked for a total of 9 hours take the lid off the slow cooker.  Use a slotted spoon to lift and drain the cabbage, carrots, and potatoes.  Arrange the vegetable on the serving plates, leaving room for slices of the brisket.  Discard the bay leaf.

16.  Lift the brisket out of the slow cooker and transfer it to a non-porous (plastic) cutting board.  Slice the brisket into thick slices.  Arrange the slices of brisket on the serving plates next to the vegetables.

17.  If desired, use the slotted spoon to lift and drain the onions and garlic from the slow cooker.  Arrange the onions and garlic on the serving plates.  Serve immediately while warm.

Gluten-Free Slow Cooker Corned Beef and Cabbage

ingredients:

• 2 medium onions, peeled and cut into thick crescents
• 6 garlic cloves, peeled and smashed flat
• 3 to 4 lb corned beef brisket with spice packet
• 12 oz (1 1/2 cups) gluten-free beer (such as RedBridge or Glutenberg)
• 2 1/2 cups water
• 2 TBSP sugar
• 2 TBSP apple cider vinegar
• 1 bay leaf
• 1 1/2 lbs potatoes, cut into wedges
• 1 lb carrots, ends trimmed and cut into bite-sized pieces
• 1 small head cabbage (about 1 1/2 lbs), cored and cut into 1 1/2-inch thick wedges

• 6-quart or 7-quart slow cooker
• 1-quart liquid measuring cup or medium mixing bowl
• Kitchen timer (optional)
• Ladle
• Large slotted spoon
• Plastic (non-wood) cutting board

instructions:

How to cook Gluten-Free Slow Cooker Corned Beef and Cabbage

1. Peel the onions and cut them into thick crescents. Place the onion crescents flat side down in a single layer on the bottom of the slow cooker to form a base for the corned beef brisket.
2. Peel the garlic cloves. Smash each clove flat with a kitchen mallet or the flat side of a table knife. Place the smashed garlic cloves in an even layer over the onion crescents.
3. Trim excess fat from the corned beef brisket if necessary. Reserve the spice packet. Lay the brisket with its flattest side down on top of the layer of onions and garlic.
4. Sprinkle the contents of the spice packet evenly over the top of the brisket. Press the spices into the top surface of the brisket.
5. Carefully pour the gluten-free beer into the slow cooker, pouring to the side of the brisket so as not to disturb the spices coating the top of the brisket.
6. Mix the water, sugar, and apple cider vinegar in a 1-quart liquid measuring cup or medium mixing bowl. Stir until the sugar is completely dissolved into the liquid.
7. Slowly pour the water and apple cider vinegar mixture into the bottom of the slow cooker, pouring to the side of the brisket so as not to disturb the spices coating the top of the brisket. Only pour enough of the water and apple cider vinegar mixture to barely cover the brisket. Discard any unused liquid. If you have a larger slow cooker it may be necessary to add additional water to cover the brisket.
8. Add the bay leaf to the slow cooker, submerging it under the liquid.
9. Place the slow cooker on a heat-resistant surface (a raised broiler pan works well for this if your countertop is not heatproof). Cover the slow cooker with its lid. Turn on the slow cooker and program it to cook on LOW heat for 10 hours. Set your kitchen timer or program your cell phone to alert you to add the vegetables after 4 hours of cooking time.
10. Scrub the potatoes and carrots under running water and lay them on a clean kitchen towel on your countertop so that they can come to room temperature before being added to the slow cooker.
11. When 4 hours of cooking time has elapsed cut the potatoes into wedges. Trim the ends from the carrots and cut them into bite-sized pieces. Take the lid off the slow cooker and layer the potatoes in an even layer over the corned beef brisket. Layer the carrots over the potatoes. Place the lid back on the slow cooker and continue cooking on LOW heat for 3 more hours. Set your kitchen timer or program your cell phone to alert you to add the cabbage after 3 hours of cooking time. Transfer the cabbage to your countertop so that it comes to room temperature before adding it to the slow cooker.
12. After 7 hours of cooking time has elapsed (3 hours after adding the carrots and potatoes) prepare the cabbage. Remove the outer leaves of the cabbage. Cut the cabbage in half from top to bottom and carve out the tough inner core from each half of the cabbage. Discard the core material. Cut the cabbage into 1 1/2-inch thick wedges.
13. Take the lid off the slow cooker. Use a ladle to remove excess liquid if necessary, so that there is enough room to add the cabbage. Leave enough liquid to cover the brisket. Layer the cabbage wedges flat side down over the carrots and potatoes.
14. Cover the slow cooker with the lid and continue cooking on LOW heat for 2 more hours until the cabbage is tender-crisp (9 hours total cooking time). Set your kitchen timer or program your cell phone to alert you that the meal is done after 2 additional hours of cooking time.
15. When the cabbage has cooked for 2 hours and the brisket has cooked for a total of 9 hours take the lid off the slow cooker. Use a slotted spoon to lift and drain the cabbage, carrots, and potatoes. Arrange the vegetable on the serving plates, leaving room for slices of the brisket. Discard the bay leaf.
16. Lift the brisket out of the slow cooker and transfer it to a non-porous (plastic) cutting board. Slice the brisket into thick slices. Arrange the slices of brisket on the serving plates next to the vegetables.
17. If desired, use the slotted spoon to lift and drain the onions and garlic from the slow cooker. Arrange the onions and garlic on the serving plates. Serve immediately while warm.

NOTES:

New Gluten-Free Print Cookbook

For those of you that like to use a print cookbook, we’ve compiled the recipes from our 3 previously published electronic cookbooks into a single volume. 

Easy Delicious Gluten-Free One-Pot Meals contains all the recipes in all of our electronic cookbooks plus new recipes.  All these recipes are one-pot:  complete meals with minimal cleanup so you can spend more time doing the things you want and less time cooking and cleaning the kitchen.

Easy Delicious Gluten-Free One-Pot Meals can be purchased at the online stores for Barnes & Noble, Walmart.com, Amazon, and Books A Million.  It’s available as Print on Demand meaning that it’s never out of stock; when you order a copy it will be printed and shipped to you within a few days.

Happy St. Patrick’s Day!

Unlike the relatively bland paprika you may be used to cooking with, smoked paprika has a savory, dense flavor with hints of wood-smoked bacon. This dish tastes even better the next day so save the leftovers for a delicious lunch.

This recipe is available in our digital ebook cookbook Easy Delicious Gluten-Free Soups, Stews, and Chowders and is also included in our new print cookbook Easy Delicious Gluten-Free One-Pot Meals which was recently published. If you like this recipe then page down to find info on ordering our new cookbook.

Winter Pork Stew with Smoked Paprika

This hearty pork stew gets its heat from a generous measure of smoked paprika that has a savory, dense flavor with hints of wood-smoked bacon.

(Page down for a printable recipe link.)

Ingredients

2 TBSP vegetable oil

1 1/2 lbs boneless pork shoulder, cut into 3/4” cubes

2 cups onion, chopped (about 1 large onion)

8 oz white button mushrooms, washed and sliced

1 1/2 tsp salt

1/4 tsp black pepper

1/4 tsp caraway seed

1 tsp thyme, dried

2 tsp granulated garlic *

2 TBSP smoked paprika

1 8-oz can tomato sauce

1 cup red wine

3 cups gluten-free beef broth ** (reserve 1 cup)

1 tsp apple cider vinegar

1 lb carrots, ends trimmed, cut into 1” lengths

1 lb potatoes, cut into 1” cubes

1/4 cup cornstarch

* Granulated garlic is dried garlic that has been ground into sand-like grains. Do not use garlic salt or the dish will be too salty. Do not use garlic powder (which looks like flour) as the garlic flavor will be too intense.

** Check the label on the beef broth to confirm that it is gluten-free.

Cookware and Utensils

6-quart stockpot with lid

Colander

Small bowl

2-cup liquid measuring cup

Instructions:

1. Add the oil to the stockpot. 

2. Trim excess fat from the pork and cut it into 3/4-inch cubes.  Add the pork to the stockpot.  Stir to coat the pork with the oil.  Brown the pork on medium heat, stirring occasionally.

3. While the pork is browning chop the onion.  When the pork is brown add the onion to the stockpot.  Stir to combine.  Reduce the heat to medium low and cook, stirring occasionally, until the onion is soft.

4. Rinse the mushrooms in the colander and allow them to drain thoroughly.  Slice the mushrooms.  When the onion is soft add the mushrooms to the stockpot.  Stir to combine.  Cover the stockpot with the lid and cook until the mushrooms are soft.

5. Add the salt, pepper, caraway seed, thyme, garlic, and smoked paprika to the small bowl.  Stir to combine.

6. When the mushrooms are soft add the mixed seasonings to the stockpot.  Stir to coat the pork and vegetables with the seasonings.

7. Add the tomato sauce to the stockpot.  Stir to combine.

8. Add the red wine, 2 cups of the beef broth, and the apple cider vinegar to the stockpot.  Stir to combine.  Cover the stockpot with the lid.  Increase the heat to medium high until the mixture boils then reduce the heat to a gentle simmer.

9. Scrub the carrots under running water and trim their ends.  Slice the carrots into 1-inch lengths.  Add the carrots to the stockpot.  Stir to combine.

10. Scrub the potatoes under running water.  Cut the potatoes into 1-inch cubes.  Add the potatoes to the stockpot.  Stir to combine.  Cover the stockpot with the lid.  Increase the heat to medium high until the stew begins to boil then reduce the heat to a gentle simmer.

11. Transfer the reserved cup of beef broth to the liquid measuring cup.  Add the cornstarch to the beef broth.  Use a fork to mix the broth and break up any clumps.  Stir until the cornstarch is completely dissolved into the broth.

12. Slowly add the broth and cornstarch mixture to the stockpot, stirring the stew continuously to avoid clumping of the cornstarch.  Cover the stockpot with the lid.  Adjust the heat until the stew comes to a gentle simmer.  Simmer the stew until the potatoes and carrots pierce easily with the tines of a fork.

13. When the vegetables are tender the stew is done.  Serve the stew hot.

Winter Pork Stew with Smoked Paprika

ingredients:

• 2 TBSP vegetable oil
• 1 1/2 lbs boneless pork shoulder, cut into 3/4” cubes
• 2 cups onion, chopped (about 1 large onion)
• 8 oz white button mushrooms, washed and sliced
• 1 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp caraway seed
• 1 tsp thyme, dried
• 2 tsp granulated garlic 
• 2 TBSP smoked paprika
• 1 8-oz can tomato sauce
• 1 cup red wine
• 3 cups gluten-free beef broth  (reserve 1 cup)
• 1 tsp apple cider vinegar
• 1 lb carrots, ends trimmed, cut into 1” lengths
• 1 lb potatoes, cut into 1” cubes
• 1/4 cup cornstarch

• 6-quart stockpot with lid
• Colander
• Small bowl
• 2-cup liquid measuring cup

instructions:

How to cook Winter Pork Stew with Smoked Paprika

1. Add the oil to the stockpot.
2. Trim excess fat from the pork and cut it into 3/4-inch cubes. Add the pork to the stockpot. Stir to coat the pork with the oil. Brown the pork on medium heat, stirring occasionally.
3. While the pork is browning chop the onion. When the pork is brown add the onion to the stockpot. Stir to combine. Reduce the heat to medium low and cook, stirring occasionally, until the onion is soft.
4. Rinse the mushrooms in the colander and allow them to drain thoroughly. Slice the mushrooms. When the onion is soft add the mushrooms to the stockpot. Stir to combine. Cover the stockpot with the lid and cook until the mushrooms are soft.
5. Add the salt, pepper, caraway seed, thyme, garlic, and smoked paprika to the small bowl. Stir to combine.
6. When the mushrooms are soft add the mixed seasonings to the stockpot. Stir to coat the pork and vegetables with the seasonings.
7. Add the tomato sauce to the stockpot. Stir to combine.
8. Add the red wine, 2 cups of the beef broth, and the apple cider vinegar to the stockpot. Stir to combine. Cover the stockpot with the lid. Increase the heat to medium high until the mixture boils then reduce the heat to a gentle simmer.
9. Scrub the carrots under running water and trim their ends. Slice the carrots into 1-inch lengths. Add the carrots to the stockpot. Stir to combine.
10. Scrub the potatoes under running water. Cut the potatoes into 1-inch cubes. Add the potatoes to the stockpot. Stir to combine. Cover the stockpot with the lid. Increase the heat to medium high until the stew begins to boil then reduce the heat to a gentle simmer.
11. Transfer the reserved cup of beef broth to the liquid measuring cup. Add the cornstarch to the beef broth. Use a fork to mix the broth and break up any clumps. Stir until the cornstarch is completely dissolved into the broth.
12. Slowly add the broth and cornstarch mixture to the stockpot, stirring the stew continuously to avoid clumping of the cornstarch. Cover the stockpot with the lid. Adjust the heat until the stew comes to a gentle simmer. Simmer the stew until the potatoes and carrots pierce easily with the tines of a fork.
13. When the vegetables are tender the stew is done. Serve the stew hot.

New Print Cookbook

If you liked this recipe then check out our new print cookbook Easy Delicious Gluten-Free One-Pot Meals which can be purchased at the online stores for Barnes & Noble, Walmart, Amazon, and Books A Million. 

This cookbook contains all the recipes in our 3 electronic cookbooks plus even more delicious one-pot gluten-free recipes that are easy and inexpensive. Our cookbook is available as Print on Demand meaning that it’s never out of stock; when you order a copy it will be printed and shipped to you within a few days.

There are many holiday-themed silicone molds that are heat-resistant and can be used to make Christmas cookies.  This cookie recipe doesn’t require a rolling pin and you can simply spread the batter into the silicone mold. 

Decorate with colored sugar, candies, cake icing, or holiday sprinkles and you’re done with plenty of time to trim the tree and enjoy that cup of hot cocoa while you wait for Santa.

Gluten-Free Christmas Cookies

This gluten-free Christmas cookie recipe bypasses the step of refrigerating and rolling out the cookie dough by using heat-resistant silicone baking molds to form the cookie shape.  Decorate the cookies with the simple Royal Icing recipe below and some colored sugar or holiday sprinkles (check ingredients label for gluten).  This recipe makes enough batter to fill 2 medium sized cookie molds.

For the Cookie Batter

1 TBSP powdered sugar (to dust the molds)

10 TBSP softened butter (1 stick plus 2 TBSP)

2/3 cup sugar

1 egg

2 teaspoons gluten-free vanilla extract *

1/4 cup milk

2 cups gluten free all-purpose “1-to-1” flour like Bob’s Red Mill brand *

1/2 tsp salt

1 tsp gluten-free baking powder *

Note:  * Look for package markings that show the words ‘Gluten Free’ or the letters ‘GF’ to indicate the product is gluten-free.

For the Royal Icing

1/2 cup powdered sugar

1 TBSP milk

Food coloring (optional)

For Decoration

Gluten-free candies, cake icing, colored sugar, or decorative sprinkles (manufacturer Wilton uses rice flour and cornstarch instead of wheat flour in many of their products – check the label before purchasing).

Cookware and Utensils

Pastry brush or clean artist’s paint brush

2 medium mixing bowls

Electric mixer

One or more silicone cookie molds with holiday shapes (check manufacturer specifications for heat-resistance to 400 degrees F)

Metal baking sheet(s) to support cookie mold(s) in oven

Plastic thin ‘scraper’ spatula to spread cookie batter

Small bowl for Royal Icing

Instructions

1.  Position an oven rack in the center of the oven.  Preheat the oven to 350 degrees F. 

2.  Use the pastry brush or a clean artist’s paint brush to dust the interior wells of the cookie mold(s) with a fine layer of powdered sugar so that the cookies will unmold easier.  Hold the mold over the sink, turn the mold upside down, and lightly tap the mold to dislodge excess powdered sugar into the sink.  Place the mold on the metal baking sheet for support.

3.  Add the softened butter to the mixing bowl.  Using an electric mixer beat the butter on low speed until it is creamy.

4.  Add the sugar to the mixing bowl.  Beat the sugar and butter on low speed until the sugar is well mixed into the butter.

5.  Add the egg, vanilla, and milk to the mixing bowl.  Beat the butter and sugar mixture on low speed until the egg, vanilla, and milk are well mixed.

6.  In a second clean mixing bowl add the gluten-free flour, the baking powder, and the salt.  Mix the baking powder and salt evenly into the flour.

7.  Add half the flour mixture to the butter and sugar mixture.  Beat the butter and sugar mixture on low speed until the flour is well mixed.

8.  Add the second half of the flour mixture to the cookie batter.  Beat on low speed until all the flour is combined.  The batter will be thick.

9.  With the silicone cookie mold placed on top of the metal baking sheet use the plastic scraper spatula to scoop a small amount of cookie batter.  Fill the wells of the mold by pushing the batter into the crevices until the wells are 2/3 full.  Use the spatula to scrape away excess batter.  Wet a clean paper towel and use it to clean the top surface of the mold.

10.  Transfer the cookie mold and baking sheet to the oven.  Bake each filled cookie mold for 10-14 minutes at 350 degrees F until the edges of the cookie just begins to turn golden.  The surface of the cookie may develop cracks, this is normal and will not show as this is the underside of the finished cookie. 

11.  When the cookies are just beginning to turn golden remove the cookie mold and baking sheet from the oven.  Cool on an unused grate of your stovetop or a cooling rack.  Let the cookies cool down completely to room temperature.  Warm cookies will break apart as you are unmolding them so be patient and allow the cookies to cool to room temperature.

12.  While the cookies are cooling make the Royal Icing.  Add 1/2 cup of powdered sugar and 1 TBSP of milk to a small bowl.  Stir with a fork until a thin icing forms.  You may add a few drops of food color if desired.

13.   After the cookies have cooled to room temperature lift the cookie mold off the baking sheet.  Line the baking sheet with wax paper, parchment paper, or aluminum foil.   

14.  Very carefully invert the cooled cookie mold a few inches over the baking sheet.  Gently push the back side of the wells of the mold to pop out the cookies.

15.  Use the pastry brush to brush a thin layer of Royal Icing on the top surface of the cookies.

16.  Decorate each cookie with gluten-free colored sugar or sprinkles if desired.

17.  Silicone molds clean up easily if immediately placed in warm soapy water to soak after use.

Check out our new print cookbook!

If you’re looking for a last minute holiday gift or you have a giftcard you would like to spend then check out our new print cookbook Easy Delicious Gluten-Free One-Pot Meals which can be purchased at the online stores for Barnes & Noble, Walmart, Amazon, and Books A Million. 

This cookbook contains all the recipes in our 3 electronic cookbooks plus even more delicious one-pot gluten-free recipes that are easy and inexpensive. Our cookbook is available as Print on Demand meaning that it’s never out of stock; when you order a copy it will be printed and shipped to you within a few days.

Happy Holidays from our family to yours!

Easy Delicious Gluten-Free One-Pot Meals

For cooks that like to use traditional cookbooks that you can hold in your hands we’ve compiled the recipes from our three previously published electronic cookbooks plus some new recipes into a single print volume.  Easy Delicious Gluten-Free One-Pot Meals is now available in paperback book form. 

Easy Delicious Gluten-Free One-Pot Meals features easy and delicious one-pot recipes that use the inexpensive gluten-free foods you already have in your pantry and refrigerator to make a delicious one-pot gluten-free meal the whole family will enjoy. 

This cookbook is loaded with lots of easy mouthwatering beef, chicken, pork, fish, and vegetarian recipes. And all of these recipes are one-pot: complete meals with minimal cleanup so you can spend more time doing the things you want and less time cooking and cleaning the kitchen.

We’ve also included bonus sections on learning to read food labels, tips for shopping gluten-free, and instructions on reducing cross-contamination with gluten-containing foods in your kitchen. 

These recipes are so easy that even an older child can cook them. 

With extra instructions for beginner cooks Easy Delicious Gluten-Free One-Pot Meals is an informative primer on learning to cook gluten-free the easy way.

Cooking gluten-free is easy when you have good directions.

Each recipe has been tested to maximize flavor and minimize preparation time through the use of select gluten-safe processed foods.  Time spent measuring ingredients has been minimized by using the entire package volume when possible so there’s no waste and no half-full ingredient containers in your refrigerator. 

Easy Delicious Gluten-Free One-Pot Meals can be purchased at the online stores for Barnes & Noble, Walmart, Amazon, and Books A Million.  Our cookbook is available as Print on Demand meaning that it’s never out of stock; when you order a copy it will be printed and shipped to you within a few days.

Perfect for Holiday Gift Giving

Happy Holidays from our family to yours!

Chipotle Lime Grilled Steak Salad

This healthy light salad is perfect for hot summer evenings when you don’t want to heat up the kitchen by turning on the oven or the stove. It features lean boneless top round steak, juicy ripe tomatoes, tangy lime, savory red onion, and a sprinkling of tart feta (goat cheese).

If you don’t eat red meat you can substitute boneless skinless chicken breast.  Just be sure to cook the chicken until it is opaque all the way through when cut with a knife (at least 165 degrees F as measured with a meat thermometer). 

This recipe serves 4 as an entrée.

Ingredients

1 tsp salt

2 tsp ground chipotle chili

1 1/2 pounds lean boneless top round steak (substitute boneless skinless chicken breast)

2 limes, juiced (about 2 TBSP of juice)

1/4 tsp granulated garlic (do not use garlic powder or garlic salt) *

2 TBSP vegetable oil

1 large head or 2 smaller heads of Romaine lettuce, washed and sliced into thick ribbons (substitute two 12-oz packages of pre-washed salad greens)

1 cup cilantro, stems removed, leaves coarsely chopped (about 1 medium bunch)

3/4 cup red onion, sliced into thin crescents, slices halved into bite-sized pieces

4 ripe tomatoes, cut into thin wedges (substitute 1 pint of cherry tomatoes)

4 oz feta (goat cheese), crumbled

* Granulated garlic is made from dehydrated garlic cloves that have been coarsely ground.  You can identify it by its gritty, sand-like texture.  Do not use garlic powder (which has a flour-like texture) as it will be too pungent.  Do not use garlic salt (a mixture of granulated garlic and salt) as it will be too salty.

Cookware

Barbecue grill with grill grate

2 small bowls

Liquid measuring cup (1-cup size or larger)

Citrus juicer

Colander

4 large serving plates

Metal grill tongs

Meat thermometer (optional)

Plastic cutting board

Large pan lid to cover the cutting board

Instructions

1.  Preheat the grill to medium high heat (350 to 400 degrees F).

2.  Add the salt and ground chipotle chili to one of the small bowls.  Stir to combine.

3.  Trim excess fat from the steak (or chicken). 

4.  Rub the seasoned salt into both sides of the steak (or chicken).

5.  Juice the limes into the liquid measuring cup.

6.  Add the granulated garlic to the lime juice.  Stir to combine.

7.  Add the vegetable oil to the lime juice.  Use a fork to whisk the oil into the lime juice.  Set aside. 

8.  Rinse the Romaine lettuce in the colander.  Invert the head of lettuce (upside down) in the colander and allow the lettuce to drain thoroughly.  Shake the head of Romaine lettuce upside down over the sink until it is dry.  You may also use a salad spinner to quickly remove excess water.  Slice the Romaine lettuce into thick ribbons.  (If substituting pre-washed, bagged salad greens then skip this step.) 

9.  Divide the lettuce evenly among the four serving plates. 

10.  Rinse the cilantro in the colander and shake it dry.  Remove the stems from enough cilantro leaves to yield 1 cup of cilantro leaves.  Coarsely chop the cilantro.  Sprinkle the chopped cilantro leaves over the lettuce. 

11.  Slice the red onion into thin crescents.  Halve each crescent and separate the rings into bite-sized pieces.  Layer the onion crescents evenly over the lettuce.

12.  Rinse the tomatoes in the colander.  Cut the blossom end from the tomatoes.  Cut the tomatoes into thick wedges (substitute cherry tomatoes).  Arrange the tomatoes on top of the lettuce.  Transfer the salads to the refrigerator until serving time.

13.  Crumble the feta (goat cheese) into the second small bowl.  Transfer the crumbled feta to the refrigerator until serving time.

14.  When the barbecue grill is done pre-heating use the grill tongs to transfer the seasoned steak (or chicken) to the hottest part of the grill grate.  Close the barbecue lid and sear the steak (or chicken) for 2 to 3 minutes.  Flip the steak (or chicken), close the barbecue grill lid, and sear the second side of the steak (or chicken) for 2 to 3 minutes.

15.  When both sides of the meat have been seared move the steak (or chicken) to a cooler portion of the grill away from direct flames.  Close the barbecue lid and cook the meat until it is done (medium rare or medium for steak, well done for chicken). 

Test for doneness by using a meat thermometer or making a small cut in the meat.  Steak that is medium rare will have an outside that is fully cooked, a red-pink center, and will register 135 to 140 degrees F when measured with a meat thermometer. 

If you like your steak slightly more cooked then leave it on the grill until it is medium (center is pink and no longer red, 145 degrees F as measured with a meat thermometer). 

If you are substituting boneless chicken breast you will need to cook the chicken until it is well done (opaque all the way through when cut with a knife, at least 165 degrees F as measured with a meat thermometer). 

16.  When the steak (or chicken) is done cooking turn off the barbecue grill (if using a gas grill).  Use the grill tongs to transfer the cooked steak (or chicken) to the cutting board.  Cover the steak (or chicken) with a pan lid to retain heat.  Allow the meat to rest for 3 to 5 minutes so that it will be easier to slice.

17.  While the meat is resting on the cutting board remove the salads and the feta (goat cheese) from the refrigerator.  Whisk the lime and oil mixture with a fork.  Use a spoon to drizzle the lime and oil mixture over the salad greens.

18.  When the meat has finished resting slice it into thin slices by cutting across the grain.  Cut each slice into bite-sized pieces.  Layer the sliced meat over the salads.

19.  Sprinkle the crumbled feta (goat cheese) over the salads.  Serve immediately while the meat is still warm.

For more Easy Delicious Gluten-Free recipes

If you'd like to try more easy gluten-free recipes consider purchasing our inexpensive electronic cookbooks that are available at Amazon and the iBooks store. Simply download the cookbook to your computer or mobile device and bring it into the kitchen with you to cook.  Once you get used to using an electronic cookbook you'll wonder why you never thought of it before.

Purchase on Amazon

These electronic single-page spread cookbooks (ebooks) are readable on Kindle readers and most other electronic devices (smart phones, personal computers, iPads, and iPhones) when you download and use the free Kindle Reader App.

Purchase at iBooks store

Our cookbooks are now specially formatted for iPads, MacBooks, and other iOS devices with larger screens. This special dual-page format is not recommended for viewing on iPhones (if you have an iPhone purchase through Amazon and use the Kindle Reader App to read on your iPhone).

Enjoy Summer Grilling Season

Chipotle Corn and Bean Salad

This flavorful marinated corn and bean salad is gluten-free, vegetarian, and vegan. The recipe makes a big batch and is perfect for barbecues, potlucks, and other occasions when you are feeding a crowd. 

You can make this salad several hours ahead of time as the flavors meld nicely while marinating, leaving you free to enjoy visiting with your guests.  

Ingredients

1 15-oz can pinto beans, rinsed and drained

1 15-oz can black beans, rinsed and drained

1 15-oz can garbanzo beans (chickpeas), rinsed and drained

2 cups frozen corn kernels

1 cup red onion, finely diced

1 green or red bell pepper, diced into 1/2” pieces

5 ribs celery, halved lengthwise, halves sliced into 3/8” slices

1 bunch cilantro, rinsed and drained, stems removed, leaves coarsely chopped

1 pint cherry or grape tomatoes, rinsed and drained, halved

For the marinade:

1/4 cup lime juice (2-3 limes juiced)

1/4 tsp salt

1 tsp granulated garlic

1 1/2 tsp ground cumin

1 1/2 tsp ground chipotle chili

1/4 cup vegetable oil

Cookware

Colander

Large mixing bowl

Large and shallow glass, ceramic, or other non-metallic serving dish (an 11”x17” glass cake pan works well)

Citrus juicer

1-cup liquid measuring cup

Plastic wrap

Instructions

1.  Rinse and thoroughly drain the pinto beans, black beans, and garbanzo beans (chickpeas) in the colander.  Transfer the beans to the large mixing bowl.  Stir to combine.

2.  Add the frozen corn kernels to the mixing bowl.  Stir to combine. 

3.  Finely dice the red onion and add it to the mixing bowl.  Stir to combine.

4.  Rinse and core the bell pepper.  Dice the bell pepper into 1/2-inch pieces.  Add the bell pepper to the mixing bowl.  Stir to combine.

5.  Trim the ends from the celery ribs.  Rinse the celery ribs and slice them lengthwise into halves.  Slice the halves into 3/8-inch thick slices.  Add the celery to the mixing bowl.  Stir to combine.

6.  Rinse and drain the cilantro in the colander.  Remove the stems from the cilantro leaves.  Coarsely chop the cilantro leaves and add them to the mixing bowl.  Stir to combine.

7.  Rinse and drain the cherry or grape tomatoes.  Cut the tomatoes into halves.  Add the tomatoes to the mixing bowl.  Stir to combine.

8.  Make the marinade.  Juice enough limes into the liquid measuring cup to yield 1/4 cup of lime juice.

9.  Add the salt, granulated garlic, cumin, and ground chipotle chili to the liquid measuring cup.  Stir with a fork to combine.

10.  Add 1/4 cup of vegetable oil to the liquid measuring cup.  Gently whisk the lime juice, seasonings, and oil with a fork to thoroughly combine.

11.  Pour the marinade over the corn, bean, and vegetable mixture.  Use a large-bowl spoon to gently stir to coat the mixture with the marinade. 

12.  Transfer the salad to the shallow serving dish and level the mixture with the bottom side of the spoon.  Cover the serving dish with plastic wrap.  Refrigerate until serving.  This salad stays fresh and crisp for up to 6 hours when properly refrigerated.

For more Easy Delicious Gluten-Free recipes

If you'd like to try more easy gluten-free recipes consider purchasing our inexpensive electronic cookbooks that are available at Amazon and the iBooks store. Simply download the cookbook to your computer or mobile device and bring it into the kitchen with you to cook.  Once you get used to using an electronic cookbook you'll wonder why you never thought of it before.

Purchase on Amazon

These electronic single-page spread cookbooks (ebooks) are readable on Kindle readers and most other electronic devices (smart phones, personal computers, iPads, and iPhones) when you download and use the free Kindle Reader App.

Purchase at iBooks store

Our cookbooks are now specially formatted for iPads, MacBooks, and other iOS devices with larger screens. This special dual-page format is not recommended for viewing on iPhones (if you have an iPhone purchase through Amazon and use the Kindle Reader App to read on your iPhone).

Happy 4th of July!

This easy slow cooker Corned Beef and Cabbage recipe is made extra flavorful with the addition of a dark, full-bodied gluten-free beer that marinates the corned beef as it slow cooks to fork-tender delicious mouthfuls.  This recipe is so good you may want to buy extra Corned Beef to freeze so you can make it again after St. Patrick’s Day.

Start out early, this dish slow cooks on low heat for 9 hours for tender crisp vegetables and fork-tender meat.  If you are pressed for time you can prepare this dish on high heat to decrease the cooking time but you will have to watch the slow cooker so the vegetables and meat don’t get overcooked and mushy.

If you don’t have a favorite full-bodied gluten-free beer try RedBridge which is a gluten-free sorghum beer that is readily available at many Walmart, BevMo, and well-stocked liquor stores.

Glutenberg also makes a full-bodied gluten-free stout (dark) beer that is suitable for this recipe. The Glutenberg brand is available at most BevMo stores as well as some well-stocked liquor stores. If you like to drink beer you will be pleasantly surprised to find that Glutenberg offers a wide selection of gluten-free beers including Blonde, American Pale Ale (APA), Red Ale (dark amber beer), India Pale Ale (IPA), and White beer. They are a dedicated gluten-free beer manufacturer so if you are highly sensitive to cross-contamination with gluten you won’t have to worry about unintentional gluten in your beer.

Gluten-Free Slow Cooker Corned Beef and Cabbage

This easy slow cooker Corned Beef recipe gets extra flavor from the addition of a dark, full-bodied gluten-free beer that marinates the beef as it slow cooks to fork-tender delicious mouthfuls. 

Time in Slow Cooker on LOW heat:  9 hours

Ingredients

2 medium onions, peeled and cut into thick crescents

6 garlic cloves, peeled and smashed flat

3 to 4 lb corned beef brisket with spice packet

12 oz dark, full-bodied gluten-free beer (such as RedBridge)

2 1/2 cups water

2 TBSP sugar

2 TBSP apple cider vinegar

1 bay leaf

1 1/2 lbs potatoes, cut into wedges

1 lb carrots, ends trimmed and cut into bite-sized pieces

1 small head cabbage, cored and cut into 1 1/2” thick wedges

Cookware

6-quart or 7-quart slow cooker

1-quart liquid measuring cup or medium mixing bowl

Kitchen timer (optional)

Ladle

Large slotted spoon

Plastic (non-wood) cutting board

Instructions

1.  Peel the onions and cut them into thick crescents.  Place the onion crescents flat side down in a single layer on the bottom of the slow cooker to form a base for the corned beef brisket.

2.  Peel the garlic cloves.  Smash each clove flat with a kitchen mallet or the flat side of a table knife.  Place the smashed garlic cloves in an even layer over the onion crescents. 

3.  Trim excess fat from the corned beef brisket if necessary.  Reserve the spice packet.  Lay the brisket with its flattest side down on top of the layer of onions and garlic.

4.  Sprinkle the contents of the spice packet evenly over the top of the brisket.  Press the spices into the top surface of the brisket.

5.  Carefully pour the gluten-free beer into the slow cooker, pouring to the side of the brisket so as not to disturb the spices coating the top of the brisket. 

6.  Mix the water, sugar, and apple cider vinegar in a 1-quart liquid measuring cup or medium mixing bowl.  Stir until the sugar is completely dissolved into the liquid. 

7.  Slowly pour the water and apple cider vinegar mixture into the bottom of the slow cooker, pouring to the side of the brisket so as not to disturb the spices coating the top of the brisket.  Only pour enough of the water and apple cider vinegar mixture to barely cover the brisket.  Discard any unused liquid.  If you have a larger slow cooker it may be necessary to add additional water to cover the brisket.

8.  Add the bay leaf to the slow cooker, submerging it under the liquid.

9.  Place the slow cooker on a heat-resistant surface (a raised broiler pan works well for this if your countertop is not heatproof).  Cover the slow cooker with its lid.  Turn on the slow cooker and program it to cook on LOW heat for 10 hours.  Set your kitchen timer or program your cell phone to alert you to add the vegetables after 4 hours of cooking time.

10.  Scrub the potatoes and carrots under running water and lay them on a clean kitchen towel on your countertop so that they can come to room temperature before being added to the slow cooker.

11.  When 4 hours of cooking time has elapsed cut the potatoes into wedges.  Trim the ends from the carrots and cut them into bite-sized pieces.  Take the lid off the slow cooker and layer the potatoes in an even layer over the corned beef brisket.  Layer the carrots over the potatoes.  Place the lid back on the slow cooker and continue cooking on LOW heat for 3 more hours.  Set your kitchen timer or program your cell phone to alert you to add the cabbage after 3 hours of cooking time.  Transfer the cabbage to your countertop so that it comes to room temperature before adding it to the slow cooker.

12.  After 7 hours of cooking time has elapsed (3 hours after adding the carrots and potatoes) prepare the cabbage.  Remove the outer leaves of the cabbage.  Cut the cabbage in half from top to bottom and carve out the tough inner core from each half of the cabbage.  Discard the core material.  Cut the cabbage into  1 1/2-inch thick wedges.

13.  Take the lid off the slow cooker.  Use a ladle to remove excess liquid if necessary so that there is enough room to add the cabbage.  Leave enough liquid to cover the brisket.  Layer the cabbage wedges flat side down over the carrots and potatoes. 

14.  Cover the slow cooker with the lid and continue cooking on LOW heat for 2 more hours until the cabbage is tender-crisp (9 hours total cooking time).  Set your kitchen timer or program your cell phone to alert you that the meal is done after 2 additional hours of cooking time.

15.  When the cabbage has cooked for 2 hours and the brisket has cooked for a total of 9 hours take the lid off the slow cooker.  Use a slotted spoon to lift and drain the cabbage, carrots, and potatoes.  Arrange the vegetable on the serving plates, leaving room for slices of the brisket.  Discard the bay leaf.

16.  Lift the brisket out of the slow cooker and transfer it to a non-porous (plastic) cutting board.  Slice the brisket into thick slices.  Arrange the slices of brisket on the serving plates next to the vegetables.

17.  If desired, use the slotted spoon to lift and drain the onions and garlic from the slow cooker.  Arrange the onions and garlic on the serving plates.  Serve immediately while warm.

For more Easy Delicious Gluten-Free recipes

If you'd like to try more easy gluten-free recipes consider purchasing our inexpensive electronic cookbooks that are available at Amazon and the iBooks store. Simply download the cookbook to your computer or mobile device and bring it into the kitchen with you to cook.  Once you get used to using an electronic cookbook you'll wonder why you never thought of it before.

Purchase on Amazon These electronic single-page spread cookbooks (ebooks) are readable on Kindle readers and most other electronic devices (smart phones, personal computers, iPads, and iPhones) when you download and use the free Kindle Reader App.

Purchase at iBooks store Our cookbooks are now specially formatted for iPads, MacBooks, and other iOS devices with larger screens. This special dual-page format is not recommended for viewing on iPhones (if you have an iPhone purchase through Amazon and use the Kindle Reader App to read on your iPhone).

Happy St. Patrick’s Day!

The story of how I got the recipe for Glögg goes back many years to when a member of my family married a lady from Sweden.  I took Swedish lessons so that I could converse with members of the bride’s family at the wedding. 

My Swedish teacher Anne shared many Swedish holiday customs such as the celebration of St. Lucia’s Day where a young Swedish girl wears a wreath of lighted candles in her hair and the tradition of placing a goat made of straw near the Christmas tree (the Yule Goat).

Our teacher made us Glögg which she served by spooning raisins and almonds into our mugs and pouring a delicious hot wine spiced with cinnamon and cardamom and fortified with vodka.  She told us that the Swedes drink this hot sweet beverage on St. Lucia’s day and with their Christmas Smörgåsbord which is a buffet of Swedish delicacies.

My teacher’s recipe used cinnamon sticks and cardamom pods which were left in the wine to mull for hours so that they slowly dispersed their flavors.  This adapted recipe doesn’t need to warm for hours as it uses ground cinnamon and ground cardamom (which you are likely to have in your spice cabinet).

The recipe also substitutes a gluten-free vodka that is made from naturally gluten-free potatoes instead of common vodkas that are made from gluten-containing rye or wheat.

This recipe can be made with inexpensive red wine (such as Trader Joe’s ‘Charles Shaw’ red wines - commonly referred to as ‘Two Buck Chuck’), inexpensive box wines (Bota Box, Black Box), or jug wines (Gallo, Carlo Rossi).  Cabernet Sauvignon, Syrah (Shiraz), Burgundy, and sweeter red wine blends are best.  Avoid Merlot wines which are too strongly flavored for this recipe.

Swedish Hot Spiced Wine (Glögg)

This delicious hot spiced wine is guaranteed to keep you warm on even the coldest of nights and is perfect to serve while trimming the Christmas tree.

Ingredients

1 750-ml bottle of inexpensive red wine (substitute 3 1/4 cups of red box wine or jug wine)

1/3 cup sugar

10 cloves (whole)

1/4 tsp cinnamon, ground

1/2 tsp cardamom, ground

1/4 cup potato vodka (such as Chopin vodka)

1/4 cup raisins

1/4 cup almonds (whole and unsalted)

Cookware and Utensils

2-quart saucepan with lid

4 ceramic or glass mugs

Ladle

4 spoons

Instructions

1.  Add the wine, sugar, cloves, cinnamon, and cardamom to the saucepan.  Stir to combine.  Heat gently on medium low heat, stirring occasionally until the sugar is completely dissolved, then cover the saucepan with the lid.  Heat the wine to serving temperature.  Do not boil.

2.  While the wine is heating run the hot water faucet tap until the water is very hot.  Fill the mugs with hot tap water to pre-warm them.  Let the hot tap water sit in the mugs until the water begins to cool, then repeat this step to warm the mugs a second time.  Leave the second rinse of hot water in the mugs until serving time.

3.  When the wine has been heated to serving temperature (but not yet boiling) add the vodka to the saucepan.  Stir to combine.  Cover the saucepan with the lid and turn off the heat.

4.  Empty the water from the pre-warmed mugs.  Spoon the raisins and the almonds into the bottom of the mugs, distributing them evenly between the mugs. 

5.  Ladle the hot wine into the mugs and add a spoon to each mug so guests can eat the raisins and almonds when they have finished drinking the wine.  Serve immediately.  Advise guests to remove any cloves that may be found in their serving.

If you’re wondering what to give your gluten-free friends for Christmas or other gift-giving holidays consider gifting them a copy of our Easy Delicious Gluten-Free Skillet Meals cookbook or our Easy Delicious Gluten-Free Soups, Stews, and Chowders cookbook.  At just $3.99 each they are gifts your friend will enjoy the entire year. 

These electronic cookbooks (ebooks) are readable on Kindle readers and most other electronic devices (smart phones, I-Pads, personal computers) when you download and use the free Kindle Reader App.  The electronic cookbooks are sent instantaneously by email from Amazon to the recipient so its an easy way to give a gift that your friend will enjoy over and over.

If you’ve never gifted an ebook before Amazon has good instructions on their website. 

It’s an easy process that begins with pressing the “Buy for Others” button below the buy button on the Amazon product page.  Be sure to send your friend the link for the free Kindle Reader App too.

Thanksgiving is the time of year when we pause and reflect on the blessings of the bountiful harvest.  The first Thanksgiving was celebrated in 1621 when the Pilgrims and Native Americans of New England sat down together to celebrate a successful harvest after the previous year’s meager crop.

The message of Thanksgiving is ‘gratitude’.  On this holiday we give thanks for the food that nourishes our bodies and for the people we share our celebration with. 

For the gluten-free Thanksgiving is one of the most challenging holidays.  The Thanksgiving feast is a minefield of gluten – gluten in the stuffing, the gravy, the pumpkin pie, and even gluten in some turkeys that have been injected with a self-basting solution.

Here’s some tips on making it through a gluten-filled Thanksgiving Dinner unscathed.

The Turkey

Once again manufacturers have stepped up to the plate and are responding to the needs of the gluten-free.  Butterball, one of the largest suppliers of processed turkeys is now certifying both their unstuffed turkeys and their gravy packets as gluten-free.  This is a big change from the turkeys of yesteryear which were often injected with a solution that contained wheat as a flavoring. 

Butterball’s website indicates that their fresh and frozen turkeys that do not include stuffing are gluten-free and their gravy products are made with rice flour and corn-based modified food starch, making them safe for consumption by the gluten-free.

Ordering Your Turkey from your Butcher

If Butterball turkeys are not available in your area then go to your grocer’s butcher counter a few weeks before Thanksgiving and order a fresh (non-frozen) turkey that has not been injected with flavoring solution or soaked in brine. 

Be sure to let the butcher know that you have a food allergy and your turkey must be ‘natural’ – with no added ingredients.

If You Are a Guest

If you are a guest for Thanksgiving and can’t specify which turkey is selected or how it is prepared you have several options. 

Most people stuff their turkey with a stuffing that contains wheat bread which contains gluten.  This means that even if the turkey hasn’t been injected with a broth that contains gluten the probability that your slice of turkey will be cross-contaminated by some gluten-containing gravy or stuffing is very high.

BYOT (Bring Your Own Turkey)

Since Thanksgiving is all about thanks I like to make the day easier on my host.  Prior to the holiday I purchase a deboned turkey breast from my butcher.  On the morning of Thanksgiving I fry up the turkey breast with a few generous pats of butter, refrigerate it, and bring the turkey breast, pan and all, in a cooler to the celebration so that I can enjoy myself and not worry about gluten. 

I ask the host to borrow a burner to gently reheat my portion (don’t try to microwave the turkey, the meat will become tough).  Since there’s a lot of meat on a turkey breast I have enough to share with other guests who are gluten-free.

When it’s time to eat politely decline the stuffing, fill your plate up with vegetables, mashed potatoes, and a generous dollop of butter (skip the gravy – your host has likely made it with wheat flour) and enjoy a gluten-safe meal.

If You Are Traveling

If you are traveling and can’t bring your own turkey then ask your host to see the product label for the turkey to determine whether it has been injected with flavorings that contain gluten. 

In the USA manufacturers are required to list major allergens which are currently defined by the USFDA as follows:  milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybeans. 

If the ingredient label lists WHEAT then you must politely decline your host’s turkey. 

If the ingredient label for the turkey lists MODIFIED FOOD STARCH and the turkey was processed in the United States then the food source for the starch will be corn (gluten-safe) and you can enjoy a slice of turkey.

For a tutorial on reading product labels you can purchase our cookbook Easy Delicious Gluten-Free Skillet Meals which gives instructions for determining if a product contains gluten or has potential to be cross-contaminated with gluten.

Cross-Contamination with Gravy and Stuffing

If you can confirm that the turkey was not injected with a self-basting solution that contains gluten then the best way to ensure you get a non-contaminated gluten-safe portion of turkey is to ask your host to cut a shallow slice from the top of the breast (don’t cut to the bone where the stuffing is).  You can also ask for one of the turkey legs.  Have the host serve your portion before they carve up the rest of the bird. 

To be extra safe, remove the skin from your portion in case your host has basted the turkey with pan drippings that can be contaminated with gluten from the stuffing.

Once again, decline the gravy and the stuffing which will most likely not be gluten-free.

If All Else Fails Eat the Mashed Potatoes

If it appears your host’s turkey has been injected with a gluten-filled solution and you can’t bring your own portion then do what the vegetarians do on this day – enjoy what you can from the feast and focus on the social aspects of the day.

The Stuffing

If you are preparing your own Thanksgiving Dinner then Trader Joe’s has your back.  Trader Joe’s Gluten-Free Stuffing Mix is easy, economical, and it tastes pretty good for a gluten-free mix.  I find it is less expensive than buying a gluten-free loaf of bread and making my stuffing from scratch. 

If you will be moistening your stuffing with extra broth Trader Joe's also carries a turkey stock that has no gluten-containing ingredients.

You always have the option to make your own gluten-free stuffing.  Just trim the crusts from a loaf of gluten-free bread, cut the gluten-free bread in cubes, and substitute for regular bread cubes in your favorite stuffing recipe.

The Gravy

If you like to make your own gravy from pan drippings then substitute cornstarch or rice flour instead of wheat flour as a thickener.

Trader Joe’s carries a turkey gravy that lists Modified Tapioca Starch and Potato Flour as thickeners, both of which are gluten-safe.  The ‘natural turkey flavor’ lists ‘caramel color’ which can occasionally be made from wheat.  Be aware that you do assume a risk as the product is not labeled as gluten-free.

If you are extremely sensitive to gluten then make your gravy from scratch using corn starch or rice flour as a thickener. 

Pumpkin Pie

Once again you have several options when it comes to the traditional Thanksgiving dessert, pumpkin pie.  Most pumpkin pie mixes and most homemade recipes do not specify flour as an ingredient for the pumpkin filling so you are generally safe consuming the pumpkin filling.

The crust is the problem for the gluten-free.  Traditional pumpkin pie crusts (flaky or graham cracker) almost always contain wheat. 

To enjoy your pumpkin pie you can either pour the pie filling into a buttered custard dish and bake it without a crust (note that you will have to remove it from the oven sooner to avoid burning) or you can purchase a gluten-free pie crust mix or even a frozen gluten-free pre-made crust.

I like the convenience of purchasing a frozen gluten-free pre-made pie crust such as the Wholly Gluten Free frozen pie crusts found in the freezer section at well-stocked grocers.

If your grocer doesn’t carry pre-made gluten-free pie crusts there are a number of gluten-free pie crust mixes. 

Bob’s Red Mill makes a gluten-free pie crust mix that you add butter, shortening, and water to.  You can find it in the baking section of well-stocked grocers or order it online at Walmart or Amazon.

May your Thanksgiving celebration be delicious, bountiful, and gluten-free!

The days get shorter and the nights get longer encouraging us to cocoon as we await winter’s arrival. We sleep deeply, aided by cool nights and brisk days filled with a flurry of activities. School is back in session, Halloween is almost upon us, and soon the first snows will arrive and the holiday season will be in full force.

With the shortening days and the crisp autumn air our appetites increase and we crave hot savory meals like this October Cider Stew which makes perfect use of the newly-pressed apple cider and plentiful beef or pork in the markets.

This easy stew recipe is from our new cookbook Easy Delicious Gluten-Free Soups, Stews, and Chowders . This electronic cookbook (e-book) is available on Amazon at the affordable price of $3.99. It can be read on the Kindle reader as well as most computers, phones, and other mobile devices by downloading the free Kindle Reader App.

For those who prefer print cookbooks instead of electronic cookbooks this recipe will be included in our forthcoming print cookbook Easy Delicious Gluten-Free One-Pot Meals which we hope to have available for purchase this winter.

October Cider Stew

Stewing meat in apple cider makes even the toughest cuts turn to ‘falling off the bone’ tender in less time because the cider contains citric acid that acts as a meat tenderizer.  The apple cider and apple cider vinegar used in this recipe impart a sweet and tangy taste to this classic beef stew. 

This recipe calls for beef stew meat but feel free to use boneless pork shoulder if it is plentiful, the result will be equally delicious.

Ingredients

1 1/2 lbs beef stew meat or boneless pork shoulder, cut into 1” cubes

1 1/2 tsp salt

1/4 tsp black pepper

1 tsp thyme, dried

3 cups apple cider or apple juice (reserve 1 cup)

2 TBSP apple cider vinegar

3 medium potatoes, cut into 1” cubes

6 carrots, trimmed and cut into 1” lengths

1 large onion, sliced into crescents

1/4 cup cornstarch

Cookware and Utensils

6-quart stockpot with lid

Liquid measuring cup or small bowl (2-cup size or larger)

Instructions

1. Cut the beef stew meat or boneless pork shoulder into 1-inch cubes.

2. Add the beef (or pork), salt, pepper, thyme, 2 cups of the apple cider, and the apple cider vinegar to the stockpot.  Reserve the remaining cup of apple cider.  Stir to combine.  Cover the stockpot with the lid.  Heat on medium high heat until the liquid begins to boil then reduce the heat to a gentle simmer. 

3. While the meat is simmering scrub the potatoes and carrots under running water.  Cut the potatoes into 1-inch cubes. Trim the ends of the carrots and cut them into 1-inch lengths.

4. Slice the onion into crescents.

5. After the stew has simmered for 30 minutes measure the reserved cup of apple cider into the liquid measuring cup.  Add the cornstarch to the reserved apple cider, stirring with a fork until the cornstarch is completely dissolved into the cider.  Stir the stew and slowly pour the cornstarch and cider mixture into the stockpot.  Stir continuously until the stew thickens to avoid clumping of the cornstarch.

6. Add the potatoes, carrots, and onions to the stockpot.  Stir to combine.  Cover the stockpot with the lid.  Increase the heat to medium high until the stew boils then reduce the heat to a gentle simmer.

7. Simmer the stew, stirring occasionally, until the vegetables pierce easily with the tines of a fork.

8. When the vegetables are tender the stew is done.  Serve the stew hot. 

   
   

Easy Delicious Gluten-Free
Soups, Stews, and Chowders

One-pot satisfyingly delicious soups, stews, and chowders so hearty and flavorful you’ll have a complete one-pot dinner on the table in no time. 

Easy Delicious Gluten-Free Soups, Stews, and Chowders features 50 easy-to-prepare one-pot recipes including Easy Vegetable Beef Soup, Classic Chicken Noodle Soup, Mexican Pork Chili Verde Stew, New England Clam Chowder, Shrimp & Rice Gumbo, Easy Ratatouille, Classic Beef Chili, Summertime Gazpacho, Chicken & Rice Soup, Hearty Minestrone Soup, Herbed Tomato Soup, and many others.

This electronic cookbook is value-priced at $3.99 and available on Amazon for convenient download to your Kindle ebook reader.  It is also viewable on Apple devices (Mac, iPad, iPhone, iPod Touch), Android or Samsung (phones, tablets), or Windows-equipped PC by using the Kindle Reader App.

This cookbook can also be gifted to your gluten-free friends by selecting the "Buy for Others" option on the right hand side of the Amazon order screen.  For less than the price of a loaf of gluten-free bread your friend will enjoy this gift for years to come.

We hope you enjoy these recipes and that they are helpful to you in regaining and maintaining good health!

This easy slow cooker Corned Beef and Cabbage recipe is made extra flavorful with the addition of a dark, full-bodied gluten-free beer that marinates the corned beef as it slow cooks to fork-tender delicious mouthfuls.  This recipe is so good you may want to buy extra Corned Beef to freeze so you can make it again after St. Patrick’s Day.

Start out early, this dish cooks on low heat for 9 hours for tender crisp vegetables and fork-tender meat.  If you are pressed for time you can prepare this dish on high heat to decrease the cooking time but you will have to watch the slow cooker so the vegetables and meat don’t get overcooked and mushy.

If you don’t have a favorite full-bodied gluten-free beer try RedBridge which is a gluten-free sorghum beer that is readily available at many Walmart, BevMo, and well-stocked liquor stores.

Gluten-Free Slow Cooker Corned Beef and Cabbage

This easy slow cooker Corned Beef recipe gets extra flavor from the addition of a dark, full-bodied gluten-free beer that marinates the beef as it slow cooks to fork-tender delicious mouthfuls. 

Time in Slow Cooker on LOW heat:  9 hours

Ingredients

2 medium onions, peeled and cut into thick crescents

6 garlic cloves, peeled and smashed flat

3 to 4 lb corned beef brisket with spice packet

12 oz dark, full-bodied gluten-free beer (such as RedBridge)

2 1/2 cups water

2 TBSP sugar

2 TBSP apple cider vinegar

1 bay leaf

1 1/2 lbs potatoes, cut into wedges

1 lb carrots, ends trimmed and cut into bite-sized pieces

1 small head cabbage, cored and cut into 1 1/2” thick wedges

Cookware

6-quart or 7-quart slow cooker

1-quart liquid measuring cup or medium mixing bowl

Kitchen timer (optional)

Ladle

Large slotted spoon

Plastic (non-wood) cutting board

Instructions

1.  Peel the onions and cut them into thick crescents.  Place the onion crescents flat side down in a single layer on the bottom of the slow cooker to form a base for the corned beef brisket.

2.  Peel the garlic cloves.  Smash each clove flat with a kitchen mallet or the flat side of a table knife.  Place the smashed garlic cloves in an even layer over the onion crescents. 

3.  Trim excess fat from the corned beef brisket if necessary.  Reserve the spice packet.  Lay the brisket with its flattest side down on top of the layer of onions and garlic.

4.  Sprinkle the contents of the spice packet evenly over the top of the brisket.  Press the spices into the top surface of the brisket.

5.  Carefully pour the gluten-free beer into the slow cooker, pouring to the side of the brisket so as not to disturb the spices coating the top of the brisket. 

6.  Mix the water, sugar, and apple cider vinegar in a 1-quart liquid measuring cup or medium mixing bowl.  Stir until the sugar is completely dissolved into the liquid. 

7.  Slowly pour the water and apple cider vinegar mixture into the bottom of the slow cooker, pouring to the side of the brisket so as not to disturb the spices coating the top of the brisket.  Only pour enough of the water and apple cider vinegar mixture to barely cover the brisket.  Discard any unused liquid.  If you have a larger slow cooker it may be necessary to add additional water to cover the brisket.

8.  Add the bay leaf to the slow cooker, submerging it under the liquid.

9.  Place the slow cooker on a heat-resistant surface (a raised broiler pan works well for this if your countertop is not heatproof).  Cover the slow cooker with its lid.  Turn on the slow cooker and program it to cook on LOW heat for 10 hours.  Set your kitchen timer or program your cell phone to alert you to add the vegetables after 4 hours of cooking time.

10.  Scrub the potatoes and carrots under running water and lay them on a clean kitchen towel on your countertop so that they can come to room temperature before being added to the slow cooker.

11.  When 4 hours of cooking time has elapsed cut the potatoes into wedges.  Trim the ends from the carrots and cut them into bite-sized pieces.  Take the lid off the slow cooker and layer the potatoes in an even layer over the corned beef brisket.  Layer the carrots over the potatoes.  Place the lid back on the slow cooker and continue cooking on LOW heat for 3 more hours.  Set your kitchen timer or program your cell phone to alert you to add the cabbage after 3 hours of cooking time.  Transfer the cabbage to your countertop so that it comes to room temperature before adding it to the slow cooker.

12.  After 7 hours of cooking time has elapsed (3 hours after adding the carrots and potatoes) prepare the cabbage.  Remove the outer leaves of the cabbage.  Cut the cabbage in half from top to bottom and carve out the tough inner core from each half of the cabbage.  Discard the core material.  Cut the cabbage into  1 1/2-inch thick wedges.

13.  Take the lid off the slow cooker.  Use a ladle to remove excess liquid if necessary so that there is enough room to add the cabbage.  Leave enough liquid to cover the brisket.  Layer the cabbage wedges flat side down over the carrots and potatoes. 

14.  Cover the slow cooker with the lid and continue cooking on LOW heat for 2 more hours until the cabbage is tender-crisp (9 hours total cooking time).  Set your kitchen timer or program your cell phone to alert you that the meal is done after 2 additional hours of cooking time.

15.  When the cabbage has cooked for 2 hours and the brisket has cooked for a total of 9 hours take the lid off the slow cooker.  Use a slotted spoon to lift and drain the cabbage, carrots, and potatoes.  Arrange the vegetable on the serving plates, leaving room for slices of the brisket.  Discard the bay leaf.

16.  Lift the brisket out of the slow cooker and transfer it to a non-porous (plastic) cutting board.  Slice the brisket into thick slices.  Arrange the slices of brisket on the serving plates next to the vegetables.

17.  If desired, use the slotted spoon to lift and drain the onions and garlic from the slow cooker.  Arrange the onions and garlic on the serving plates.  Serve immediately while warm.

If you'd like to try more easy gluten-free recipes please purchase our cookbook Easy Delicious Gluten-Free Skillet Meals.  This electronic cookbook (ebook) is readable on Kindle readers and most other electronic devices (smart phones, I-Pads, personal computers) when you download and use the free Kindle Reader App.

Simply download the cookbook to your computer or mobile device and bring it into the kitchen with you to cook.  Once you get used to using an electronic cookbook you'll wonder why you never thought of it before.

Happy St. Patrick’s Day!

In the heart of Italy lies the small village of Amatrice.  This Italian hamlet is famous for its pasta dishes that are so delicious that many chefs from this village were asked to come to Rome to cook for the Popes.  

This easy one-pot version of Spaghetti Amatrice uses readily available thick cut bacon and Parmesan cheese instead of the traditional but hard to find Guanciale (cured seasoned pig jowl) and Pecorino Romano sheep's milk cheese that the Italians use but we think you'll find it equally delicious.

Enjoy this easy Italian dish with a salad and a glass of red wine.  

Spaghetti Amatrice

This easy one-pot version of Spaghetti Amatrice substitutes thick cut bacon for the traditional Guanciale which is a cured seasoned pig’s jowl that is difficult to find outside of Italy.  Readily available Parmesan cheese is used instead of the traditional Pecorino Romano, an Italian sheep’s milk cheese. 

Use a brand of gluten-free spaghetti that is made from a corn and rice blend (such as Barilla) instead of spaghetti that is made only from rice flour.  The corn will keep the spaghetti from becoming gummy as it cooks.

Ingredients

6 slices thick cut bacon, diced in 1/2" pieces
2 TBSP dried onion flakes
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp rosemary, dried
1/2 tsp basil, dried (substitute 1 TBSP fresh chopped basil)
1/2 tsp oregano, dried
1/2 tsp hot red pepper flakes
1 28-oz can tomatoes, diced or crushed (do not drain)
2 TBSP olive oil
1/2 cup white wine (substitute water)
3 cups water
12 oz corn and rice blend gluten-free spaghetti (such as Barilla)
2/3 cup grated Parmesan cheese *

* If using pre-grated Parmesan cheese read the label to determine if wheat flour is used as a filler.  If you are extremely sensitive to gluten buy bulk Parmesan cheese and grate it yourself.

Cookware

6-quart stockpot with lid
Small bowl (1-cup size or larger)
Metal mesh sieve
Small heatproof bowl
Cheese grater, small hole size (if not using pre-grated cheese)

Instructions

1.  Dice the bacon into 1/2-inch pieces.  Add the bacon to the stockpot.  Heat on medium heat, stirring frequently, until the bacon is crisp.

2.  While the bacon is crisping add the dried onion flakes, salt, pepper, rosemary, dried basil, oregano, and red pepper flakes to the small bowl.  Stir to combine.  Set aside.  If you are substituting fresh basil chop it coarsely and set it aside.

3.  When the bacon is crisp position the metal mesh strainer over the heatproof bowl.  Pour the bacon and drippings into the strainer and allow the bacon to drain thoroughly.  When the bacon is well-drained return it to the stockpot.  Allow the bacon grease to cool before disposing.

4.  Add the tomatoes (do not drain), olive oil, white wine (or water), and 3 cups of water to the stockpot.  Stir to combine. 

5.  Add the mixed seasonings (and the fresh basil if you are using it) to the stockpot.  Stir to combine.  Put the lid on the stockpot.  Increase the heat to medium high until the tomato mixture boils.

6.  While the tomato mixture is heating break the spaghetti in half.

7.  When the tomato mixture is boiling add the spaghetti to the stockpot in a crisscross pattern, a few strands at a time, distributing it evenly to keep the spaghetti strands from sticking to each other.  Use a large-bowl spoon to scoop the sauce over the spaghetti to moisten and submerge the spaghetti in the sauce.

8.  After the spaghetti begins to soften use a fork to gently separate any strands that have stuck together.  Cover the stockpot with the lid.  Adjust the heat to a gentle simmer.  Stir occasionally, cooking until the spaghetti is ‘al dente’ (soft but with ‘a bite’).

9.  While the spaghetti is cooking grate the Parmesan cheese (if not using pre-grated cheese).

10.  When the spaghetti is cooked to your taste sprinkle the grated cheese over the stockpot.  Stir gently to combine.  Cover the stockpot with the lid.  Turn off the heat and allow the cheese to melt for a few minutes.  When the cheese has melted stir again to evenly distribute the cheese throughout the dish.  Serve immediately. 

If you'd like to try more easy one-pot gluten-free recipes please purchase our cookbook Easy Delicious Gluten-Free Skillet Meals.  This electronic cookbook (ebook) is readable on Kindle readers and most other electronic devices (smart phones, I-Pads, personal computers) when you download and use the free Kindle Reader App.

Simply download the cookbook to your computer or mobile device and bring it into the kitchen with you to cook.  Once you get used to using an electronic cookbook you'll wonder why you never thought of it before.

Happy New Year!   The New Year is the time for making resolutions so we've compiled a list of actions that you can take to help you stay on track eating gluten-free with as little effort and expense as possible.   

In 2018 consider resolving to:

1.  Make a weekly meal plan

Making a weekly meal plan allows you to shop for ingredients all at once minimizing the time you spend at the grocery store.  As an added bonus you may find that you spend less money when you buy only what you need to prepare planned meals.  When you make a meal plan there's very little unused food that goes to waste.  

The best part about having a meal plan is that it eliminates the question "What am I going to cook for dinner?"  A meal plan can be a lifeline when you're already tired from a long day at work or exhausted from a day of family responsibilities.  

Knowing what you're going to prepare in advance means no last minute trips to the grocery store to purchase convenience foods like gluten-free pizza or gluten-free frozen dinners.  There's also less temptation to 'cheat' - serving food that contains gluten because you didn't have the ingredients on hand to prepare a gluten-free meal.

I like to make my weekly meal plan on a weekend while I'm enjoying my morning coffee.  This gives me plenty of time to make my grocery list and shop for the ingredients necessary to make the meals.  

If you need suggestions for making a weekly meal plan consider purchasing our Easy Delicious Gluten-Free Skillet Meals cookbook that contains a month's worth of gluten-free one-pot meals that use common ingredients you probably already have in your pantry or refrigerator.

At $3.99 this electronic cookbook (ebook) is a bargain.  You can view this electronic cookbook on Kindle readers.  You can also view on other electronic devices - smart phones, I-phone, I-Pad, Macintosh computer, Windows-based personal computer, and most mobile devices (iOS, Samsung, Android) when you download and use the free Kindle Reader App.

Simply download the cookbook to your computer or mobile device and bring it into the kitchen with you to cook.  Once you get used to using an electronic cookbook you'll wonder why you never thought of it before.

In 2018 consider resolving to:

2.  Cook a double batch and freeze the second portion

Making meals ahead of time allows you to have a day off from cooking when you're tired, you have to work late unexpectedly, or you have unexpected family responsibilities.  Simply pull that gluten-free casserole or soup out of the freezer and put it in the microwave or your oven for a hassle-free gluten-free dinner.

Many of the recipes in our Easy Delicious Gluten-Free Skillet Meals cookbook double well and freeze well.  If you'd like to try a free sample of a recipe that is perfect for doubling and freezing then try our Cheesy Chicken and Rice Skillet recipe.  You can load this recipe to your computer or mobile device or select the printable version.

Be aware that if you're doubling the recipe you'll need to substitute a larger capacity 6-quart stockpot instead of the 12-inch skillet that is used for a single batch.

Cheesy Chicken and Rice Skillet

In 2018 consider resolving to:

3.  Prep your ingredients ahead of time

I do most of my cooking on weekends.  I prep the ingredients for meals in advance so that I can quickly cook a recipe during the week.  After I make my meal plan and shop for the necessary ingredients I chop the meats and vegetables and put them in my refrigerator.  I put a piece of masking tape on the container or plastic bag and write the name of the recipe that the ingredient is used for so there's no confusion when it comes time to prepare the dish.  

I also prep my seasonings ahead of time.  I measure the herbs and spices into small bowls and cover the bowl with plastic wrap (you can also use a small snack-sized plastic bag).  Then I take a Sharpie marker and write the name of the recipe the seasonings are used for on the plastic wrap or the plastic bag.  

If I'm feeling ambitious I'll even measure any rice, lentils, gluten-free grains, or gluten-free pasta necessary for the recipe into containers and label them too.

This saves me hours of time during the week because I simply pull the chopped meats and vegetables out of the fridge, grab the bowl of mixed herbs and spices, and if I've measured in advance I've even got the rice or pasta ready for cooking.  This only leaves ingredients like water, milk, and canned goods to measure and add to the cooking pot.

If you don't normally like cooking you may find that you will begin to enjoy cooking when you aren't in a rush to chop and measure ingredients.  I like to pour a glass of wine for myself and my husband and we unwind from the day without the pressure of having to pay close attention to the cooking.  Simply adding pre-measured ingredients into the pot while you're having an intimate Kitchen Happy Hour is relaxing and fun.

And that leads us to our final resolution for 2018:

In 2018 consider resolving to:

4.  Enlist the help of family members in the kitchen

Often the gluten-free person in the family ends up cooking every day, either because the other non-gluten free family members don't know how to cook or they don't have a vested interest in ensuring gluten doesn't get into the meal.

In 2018 set aside time to teach your spouse, children, roommate, or other family members how to prepare a gluten-free meal free of cross-contamination with gluten-containing foods.  

In exchange offer to do one of their chores, buy them a small present, or treat them to an afternoon together enjoying their favorite activity to entice them to learn to cook gluten-free.  This will pay off when they surprise you with a gluten-free home-cooked meal that you didn't have to prepare.

Whatever your New Year resolutions may be we hope 2018 is a happy, healthy, prosperous, and gluten-free year for you!

Happy New Year!

So I was pleasantly surprised when I found that there are holiday silicone molds that are heat-resistant and can be used to make Christmas Cookies.  This cookie recipe doesn’t require a rolling pin and you can simply spread the batter into the silicone mold. 

Decorate with colored sugar, candies, cake icing, or holiday sprinkles and you’re done with plenty of time to trim the tree and enjoy that cup of hot cocoa while you wait for Santa.

Gluten-Free Christmas Cookies

This gluten-free Christmas Cookie recipe bypasses the step of refrigerating and rolling out the cookie dough by using heat-resistant silicone baking molds to form the cookie shape.  Decorate the cookies with the simple Royal Icing recipe below and some colored sugar or holiday sprinkles (check ingredients label for gluten).  This recipe makes enough batter to fill 2 medium sized cookie molds.

For the Cookie Batter

1 TBSP powdered sugar (to dust the molds)

10 TBSP softened butter (1 stick plus 2 TBSP)

2/3 cup sugar

1 egg

2 teaspoons gluten-free vanilla extract *

1/4 cup milk

2 cups gluten free all-purpose “1-to-1” flour like Bob’s Red Mill brand *

1/2 tsp salt

1 tsp gluten-free baking powder *

Note:  * Look for package markings that show the words ‘Gluten Free’ or the letters ‘GF’ to indicate the product is gluten-free.

For the Royal Icing

1/2 cup powdered sugar

1 TBSP milk

Food coloring (optional)

For Decoration

Gluten-free candies, cake icing, colored sugar, or decorative sprinkles (manufacturer Wilton uses rice flour and cornstarch instead of wheat flour in many of their products – check the label before purchasing).

Cookware and Utensils

Pastry brush or clean artist’s paint brush

2 medium mixing bowls

Electric mixer

One or more silicone cookie molds with holiday shapes (check manufacturer specifications for heat-resistance to 400 degrees F)

Metal baking sheet(s) to support cookie mold(s) in oven

Plastic thin ‘scraper’ spatula to spread cookie batter

Small bowl for Royal Icing

Instructions

1.  Position an oven rack in the center of the oven.  Preheat the oven to 350 degrees F. 

2.  Use the pastry brush or a clean artist’s paint brush to dust the interior wells of the cookie mold(s) with a fine layer of powdered sugar so that the cookies will unmold easier.  Hold the mold over the sink, turn the mold upside down, and lightly tap the mold to dislodge excess powdered sugar into the sink.  Place the mold on the metal baking sheet for support.

3.  Add the softened butter to the mixing bowl.  Using an electric mixer beat the butter on low speed until it is creamy.

4.  Add the sugar to the mixing bowl.  Beat the sugar and butter on low speed until the sugar is well mixed into the butter.

5.  Add the egg, vanilla, and milk to the mixing bowl.  Beat the butter and sugar mixture on low speed until the egg, vanilla, and milk are well mixed.

6.  In a second clean mixing bowl add the gluten-free flour, the baking powder, and the salt.  Mix the baking powder and salt evenly into the flour.

7.  Add half the flour mixture to the butter and sugar mixture.  Beat the butter and sugar mixture on low speed until the flour is well mixed.

8.  Add the second half of the flour mixture to the cookie batter.  Beat on low speed until all the flour is combined.  The batter will be thick.

9.  With the silicone cookie mold placed on top of the metal baking sheet use the plastic scraper spatula to scoop a small amount of cookie batter.  Fill the wells of the mold by pushing the batter into the crevices until the wells are 2/3 full.  Use the spatula to scrape away excess batter.  Wet a clean paper towel and use it to clean the top surface of the mold.

10.  Transfer the cookie mold and baking sheet to the oven.  Bake each filled cookie mold for 10-14 minutes at 350 degrees F until the edges of the cookie just begins to turn golden.  The surface of the cookie may develop cracks, this is normal and will not show as this is the underside of the finished cookie. 

11.  When the cookies are just beginning to turn golden remove the cookie mold and baking sheet from the oven.  Cool on an unused grate of your stovetop or a cooling rack.  Let the cookies cool down completely to room temperature.  Warm cookies will break apart as you are unmolding them so be patient and allow the cookies to cool to room temperature.

12.  While the cookies are cooling make the Royal Icing.  Add 1/2 cup of powdered sugar and 1 TBSP of milk to a small bowl.  Stir with a fork until a thin icing forms.  You may add a few drops of food color if desired.

13.   After the cookies have cooled to room temperature lift the cookie mold off the baking sheet.  Line the baking sheet with wax paper, parchment paper, or aluminum foil.   

14.  Very carefully invert the cooled cookie mold a few inches over the baking sheet.  Gently push the back side of the wells of the mold to pop out the cookies.

15.  Use the pastry brush to brush a thin layer of Royal Icing on the top surface of the cookies.

16.  Decorate each cookie with gluten-free colored sugar or sprinkles if desired.

17.  Silicone molds clean up easily if immediately placed in warm soapy water to soak after use.

Still Looking for Last Minute Holiday Gifts?

Consider gifting a copy of our Easy Delicious Gluten-Free Skillet Meals cookbook.  At $3.99 it’s a gift they’ll enjoy the entire year and it can be sent instantaneously by email from Amazon.

This electronic cookbook (ebook) is readable on Kindle readers and most other electronic devices (smart phones, I-Pads, personal computers) when you download and use the free Kindle Reader App.

If you’ve never gifted an ebook before Amazon has good instructions on their website. 

It’s an easy process that begins with pressing the “Give as a Gift” button below the buy buttons on the Amazon product page.  Be sure to send your friend the link for the free Kindle Reader App.
 

Happy Holidays from our family to yours!