Tuna Noodle Casserole

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Tuna Noodle Casserole

  • Servings: 4-6
  • Difficulty: easy
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A Quick and Easy weeknight dinner

 

Ingredients

  • 4 oz (about 2 cups)
    gluten free rotini
  • 11 oz
    dairy free milk*
  • 4 oz
    sliced mushrooms
  • 1 small
    onion, chopped
  • 1-2 cloves
    garlic, minced
  • 1 9 oz OR 2 5 oz cans
    tuna in water, drained
  • 1/2 cup
    gluten free breadcrumbs*
  • 3 tablespoons
    melted dairy free spread/divided
  • 1 1/2 tablespoons
    rice flour
  • 1 cup
    dairy free cheese shreds

Cooking Directions

  1. Preheat oven to 400 degrees
  2. Grease a 1 1/2 quart baking dish
  3. Cook and drain pasta. Pasta should be al dente
  4. Make the sauce:
  5. Melt 1 1/2 tablespoons dairy free spread in a large skillet or saucepan over medium heat
  6. Saute mushrooms until they become soft, about five minutes
  7. Add the onion and garlic, and saute until translucent and fragrant
  8. Heat the milk in a the microwave for one minute in a glass measuring cup
  9. Stir the flour into the cooked vegetables until no trace of four remains
  10. Slowly pour the warm milk into the vegetables and whisk continually until sauce is thickened
  11. Stir in the tuna and cheese
  12. Put tuna mixture into the baking dish in an even layer, and bake for about 20 minutes, or until sauce is bubbling
  13. Melt remaining dairy free spread
  14. Mix bread crumbs and spread together until incorporated
  15. Top casserole with breadcrumb mixture and bake an additional five minutes
  16. Serve and enjoy!

Recipe Notes:
Use dairy free milk of choice
In lieu of breadcrumbs, you can use gluten free french fried onions to top casserole

 

 

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Foolproof Filet Mignon

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Foolproof Filet Mignon

  • Servings: 2
  • Difficulty: easy
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No thermometer needed

Recipe by http://www.floatingkitchen.net

*Adjust cooking time for smaller, larger or thicker fillets

Ingredients

  • 2
    Filet Mignon Steaks, 6-8 oz each, about 2 inches thick*
  • 1 Tablespoon
    Olive oil
  • Salt and Pepper
    to taste

Cooking Directions

  1. Remove the filets from your refrigerator and set them on your countertop for approximately 30 minutes. This allows them to come to room temperature. Filet mignon is lean and typically does not require any trimming.
  2. Meanwhile, preheat your oven to 425 degrees.
  3. After your filets have come to room temperature, pat the filets dry with a paper towel, then season the top and bottom surfaces with salt and black pepper, using your fingers to gently press down on the seasoning so it adheres to the meat. Do not season the sides. Set aside.
  4. Heat an oven-proof stainless steel sauté pan over medium-high heat. Add the olive oil and let it get hot. Then add the filets and let them cook undisturbed for 4 minutes. DO NOT move the filets around in the pan during this time. Then, using a pair of tongs, flip the filets over to the second side and IMMEDIATELY transfer the entire sauté pan to your pre-heated oven. Cook the filets in your oven for 5-8 minutes, depending on your preferred level of doneness: 5-6 minutes for rare, 6-7 minutes for medium-rare or 7-8 minutes for medium.
  5. Carefully remove the sauté pan from your oven and transfer the filets to a clean plate. Tent them with foil and let them rest for 5-7 minutes. Do not leave the filets to rest in your sauté pan, or they will overcook due to the residual heat in the pan.
  6. Transfer the filets to serving plates, spooning any residual juices over top. Serve immediately.

Amazing Applesauce Gravy

 

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Amazing Applesauce Gravy

  • Servings: 4-6
  • Difficulty: easy
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Makes One Cup*

Ingredients

  • 1 Tablespoon
    dairy free spread*
  • 1 Tablespoon
    Gluten free rice flour*
  • 1/2 cup
    applesauce
  • 1 cup
    chicken broth or cooking liquid
  • salt and pepper
    to taste
  • herbs
    to taste

Cooking Directions

  1. Melt one tablespoon dairy free spread in a large skillet over medium heat
  2. Sprinkle rice flour over melted fat and whisk until flour is incorporated, to make a roux
  3. Slowly add warm broth to the roux, and whisk vigorously
  4. Continue to whisk until gravy is thickened
  5. Stir in applesauce
  6. Add herbs, salt and pepper to taste

    * you can use butter or margarine
    you can use white or brown rice flour

    To make more than one cup of gravy, use one tablespoon fat and one tablespoon rice flour for each cup of broth

 

Quick and Easy Weeknight Pasta Sauce

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Quick and Easy Weeknight Pasta Sauce

  • Servings: 4-6
  • Difficulty: easy
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Quick and Easy Stovetop Tomato Sauce

Recipe by gluten free lady

Ingredients

  • 1 28 oz can
    crushed tomatoes
  • 2 tablespoons
    tomato paste
  • 1 tablespoon
    Italian Seasoning*
  • 1-2 cloves
    minced garlic
  • 1 small
    onion
  • 1/4 cup
    dairy free parmesan*
  • 1/2 cup
    red wine*
  • 1-3 teaspoons sugar to taste
  • salt and pepper
    to taste

Cooking Directions

  1. Mix all ingredients together in a large saucepan.
  2. Simmer covered for at least one hour.

* use more or less Italian seasoning to taste. You can use regular parmesan. Wine can be omitted. Add the same amount of broth or water.

Easy Instant Pot Beef Stew

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  • Servings: 4-6
  • Difficulty: easy
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You won’t need all day to make this hearty beef stew

 

Recipe by glutenfreelady

Ingredients

  • 1 1/2 pounds
    chuck or stew meat, cut into 1 inch chunks*
  • 1/2 bag
    frozen pearl onions
  • 3
    carrots, peeled and chopped into one inch chunks
  • 1
    large russet potato, peeled and cut into one inch chunks
  • 4 oz
    sliced button mushrooms
  • 1 1/2 cups
    beef stock or broth
  • 3 tablespoons
    tomato paste
  • 1/2 cup
    red wine of choice
  • salt and pepper to taste
  • 1 tablespoon
    Mrs. Dash original seasoning mix*
  • 2 teaspoons
    Italian seasoning*
  • 1/4 to 1/2 cup
    instant potato flakes*
  • 1 tablespoon
    vegatable oil

Cooking Directions

  1. Set instant pot to saute function. Add oil when beep indicates pot is hot
  2. Dump beef chunks into instant pot and saute until slightly browned.
  3. Add stock and wine, and stir to deglaze the instant pot.
  4. Add potato and vegetables and seasonings on top of beef.
  5. Turn off instant pot. Close and lock lid,  set to sealing, then set stew function to 35 minutes.
  6. When time is up, carefully release steam. Carefully open the lid of the instant pot.
  7. Use instant potato flakes to thicken stew to desired thickness.

* do not flour beef before adding to instant pot as this may cause scorching.
* use any seasoning you like
* use instant potatoes to thicken the stew instead of flour

Instant Pot loaded potato soup

Instant Pot loaded potato soup

  • Servings: 4-6
  • Difficulty: easy
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Recipe by Rebecca Gould

* can be omitted

Ingredients

  • 1 tablespoon
    dairy free spread
  • 1 large
    onion, diced
  • 1-2 cloves (or to taste)
    minced garlic
  • 32 oz
    chicken broth
  • 3-4 large
    yukon gold potatoes (about six cups), diced into one inch pieces
  • 1 tablespoon
    Mrs. Dash original*
  • 1/2 to one can
    coconut milk
  • 3 tablespoons
    bacon bits
  • 1/2 package
    dairy free cheddar cheese shreds

Cooking Directions

  1. Plug in Instant Pot and press the “Sauté” button
  2. Wait a few seconds for a beeping sound letting you know the pot is heating up
  3. Add tablespoon of dairy free spread, and stir with a wooden spoon until it’s melted
  4. Add diced onion and sauté until slightly soft, stirring occasionally
  5. Add minced garlic and sauté for about 1 minute, stirring consistently (don’t let it burn!)
  6. Add chicken stock to deglaze any brown bits from the bottom of the pan (use a wooden spoon to scrape the bottom of the pot while you stir everything together)
  7. Add diced potatoes and press the “Cancel” button
  8. Securely place the lid onto the pot and twist it into place (it will make a little musical tone when you do this correctly)
  9. Set valve on top of the lid to “Sealing” in the center position (Not venting on either side)
  10. Press the “Manual” button and set the time to 25 minutes
  11. Wait several seconds for the pot to start (you will hear a series of beeps when it does)
  12. The pot will take a few minutes to come up to pressure. You’ll know it has achieved pressure when the 25 minute timer starts ticking down.
  13. One the 25 minutes are up, use an oven mitt or silicone mitt to CAREFULLY move the lid’s valve to “Venting”
  14. Steam will immediately shoot out of the valve (steer clear!)
  15. When the steam has stopped and quieted, use an oven mitt or silicone mitt to open the pot and set the lid aside.
  16. Unplug the Instant Pot and use an immersion blender to carefully blend the brothy cooked potato mixture (leave some chunks in tact) You could probably achieve similar results with an old fashioned potato masher if you don’t have an immersion blender.
  17. Add coconut cream to the pot and stir until it fully combines with the soup.
  18. Stir in dairy free cheddar shreds until melted and incorporated.
  19. Add diced bacon pieces (you may want to reserve some bacon crumbles for topping) and stir to combine
  20. You can add additional salt and pepper if needed (be careful taking a taste test…it’s HOT!)
  21. Enjoy!

Instant Pot Butter Chicken

Instant Pot Butter Chicken

  • Servings: 4-6
  • Difficulty: easy
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Instant Pot Butter Chicken

Recipe by Urvashi Pitre

Ingredients

  • 1
    14 oz can diced tomatoes (do not drain)
  • 2-3 (or to taste)
    minced garlic cloves
  • 1 tablespoon
    minced ginger
  • 1 teaspoon
    ground tumeric
  • 1 teaspoon
    ground cayenne pepper
  • 1 teaspoon
    ground paprika
  • 2 teaspoons
    garam masala, divided
  • 1 teaspoon
    ground cumin
  • 1 teaspoon
    salt
  • 1 pound
    boneless, skinless chicken (breast or thighs)
  • 4 oz
    dairy free spread, cut into cubes
  • 1/2 cup
    full fat coconut milk, shaken or whisked

Cooking Directions

  1. In the inner cooking pot of the Instant Pot, add the tomatoes, garlic, ginger, turmeric, cayenne, paprika, one teaspoon of garam masala, cumin, and salt. Mix thoroughly, then place the chicken pieces on top of the sauce.
  2. Lock the lid into place. Select Manual or Pressure Cook, and adjust the pressure to High. Cook for ten minutes.
  3. When the cooking is complete, let the pressure release naturally. Unlock the lid. Carefully remove the chicken and set it aside.
  4. Using an immersion blender in the pot, blend together all the ingredients into a smooth sauce. Let the sauce cool for several minutes.
  5. Add the butter cubes, cream, remaining teaspoon of garam masala, and cilantro. Stir until well incorporated. The sauce should be thick enough to coat the back of a spoon when you’re done.
  6. Remove half of the sauce and freeze it for later, or refrigerate for as long as three days.
  7. Add the chicken back to the sauce. Preheat the Instant Pot by selecting Sauté and adjust to Less for low heat. Let the chicken heat through. Break it up into smaller pieces, if you like, but don’t shred it.
  8. Serve over rice or raw cucumber noodles.

 

Crockpot boneless skinless turkey breast

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Crockpot boneless skinless turkey breast

  • Servings: 6-8
  • Difficulty: easy
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An easy Thanksgiving recipe you can make the day before.

Recipe by gluten free lady

* wine can be omitted but it will add flavor.
*Mrs. Dash can be omitted but it will add flavor.

Ingredients

  • 1 2-3 pound
    boneless, skinless turkey breast
  • 3-4 cups
    chicken broth
  • 1/2 cup
    white wine*
  • 2 teaspoons
    ground sage
  • 2 teaspoons
    dried thyme
  • 1 teaspoon
    salt
  • 1/2 teaspoon
    pepper
  • 2 teaspoons
    Mrs. Dash original seasoning

Cooking Directions

  1. Remove turkey breast from the refrigerator at least 30 minutes before you are ready to cook it.
  2. Line a large crockpot. Preheat crockpot on low setting while you add ingredients.
  3. Remove turkey breast from packaging. Put turkey breast in crockpot.
  4. Sprinkle seasonings over turkey breast.
  5. Add enough broth to cover breast 3/4 of the way. Add wine.
  6. Cook for 4 hours until just done, turning every hour to ensure even cooking. There should be no pink inside of breast when cut in half.
  7. Remove breast from crockpot and let cool.
  8. Slice breast and put into a large container. Store the sliced breast in the broth to keep it moist.
  9. Reheat breast in microwave for 3-4 minutes or until warmed through.
  10. Use reserved broth to make gravy.

Creamy risotto style potatoes

 

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picture courtesy of cooking for your life

 

 

Creamy risotto style potatoes

  • Servings: 4-6
  • Difficulty: easy
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These potatoes are made using the same basic technique for making risotto, but they are really easy to make.

Recipe by cookingchanneltv.com

* I recommend using Go Veggie dairy-free parmesan

Ingredients

  • 2 pounds
    russet potatoes, diced into half inch pieces
  • 1 teaspoon
    salt, divided
  • 1 small
    onion, diced
  • 3 cups
    stock (chicken or vegetable)
  • 4 oz
    mushrooms, sliced
  • 1/2 cup
    dairy free parmesan cheese*
  • 2-4 tablespoons
    dairy free spread
  • 2 tablespoons
    olive oil, divided

Cooking Directions

  1. Wash and cut the potatoes into small cubes. You can peel potatoes if you like. Put potatoes in a saucepan, and cover with water. Add 1/2 teaspoon of salt. Bring to a boil over high heat, turn heat down and simmer about 5 min until al dente. Drain.
  2. Heat 1 tablespoon oil in a heavy, medium-sized saucepan over medium heat. Add the minced onion, drained potatoes, with the other 1/2 teaspoon salt, and one ladleful of stock. Cook, stirring continuously, until the stock is almost fully absorbed.
  3. In a separate pan, saute the mushrooms in a tablespoon of olive oil and toss gently until they begin to brown.
  4. Continue to add the stock to the potato mixture, one ladleful at a time, while stirring continuously, until the potatoes are tender and creamy on the outside, about 5 to 10 minutes. Begin to ‘press down’ into the risotto with your spoon so that some of the potatoes get mushed which will help to build that ‘creamy’ texture. Taste the potatoes. If they’re soft, you won’t need to add any more liquid. If they still have a bite in the middle, you can add a bit more stock.
  5. Add the mushrooms, and cheese, and stir. Add the spread, and continue stirring, adding a bit more stock if needed.
  6. Serve.

 

Asian crockpot chicken

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picture courtesy of foodnetwork.com

Asian crockpot chicken

  • Servings: 4-6
  • Difficulty: easy
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Recipe by foodnetwork.com

*original recipe calls for five spice powder. If you want to use this, use two tablespoons and omit ginger and allspice.

*you can get gluten-free hoisin sauce from wok-mei on amazon.com

Ingredients

  • 8
    chicken drumsticks
  • 1/4 cup
    gluten-free hoisin sauce*
  • 1/4 cup
    honey or maple syrup
  • 3 tablespoon
    ketchup
  • 2 tablespoons
    tamari
  • 1 teaspoon
    allspice*
  • 1 teaspoon
    ginger
  • 1-2 cloves
    minced garlic
  • 2 tablespoons
    cornstarch
  • 2 tablespoons
    water

Cooking Directions

  1. Put chicken into a lined crockpot.
  2. Whisk sauce ingredients together.
  3. Pour over chicken.
  4. Cook on low for 4-5 hours, or until chicken is falling off the bone.
  5. Remove chicken to serving plate.
  6. Whisk cornstarch and water together. Slowly whisk into sauce until desired thickness.
  7. Serve with rice or noodles.