Ragu Pasta Bake

One of the many things I was diagnosed with over the course my Celiac journey was lactose intolerance. This was devastating for me, I could survive on cheese alone. Once I received my Celiac diagnosis I was relieved that I could still eat cheese. But, then I realized, what do you eat cheese on? Bread, crackers, macaroni ,all things I could no longer enjoy. I set out to find gluten free options for my favorite comfort foods. This recipe is a great substitute for the lasagna I can no longer enjoy. I am yet to find a gluten free lasagna noodle that can stand up to my meaty ragu. A ragu is an Italian sauce that has meat in it and usually served over a thick pasta.  Traditionally, it is made with pork or beef. I used Butterball Sweet Turkey Sausage which is gluten free and incredibly flavorful! Sneak some veggies in there! I put a whole 10 oz bag of spinach in mine. Peppers and mushrooms are also easy to sneak into this dish.

Ragu Pasta Bake

1 lb of gluten free pasta

1 ½  cup of shredded mozzarella

1lb package of Butterball sweet turkey sausage

2 cups of your favorite tomato sauce

10 oz bag of spinach

8 oz package of button mushrooms

1 TBSP of Olive Oil

1 tsp minced garlic

Pinch of salt and pepper

Directions

1.         Preheat oven to 400 degrees.

2.        Cook your pasta until al dente, basically just a little firmer than you would want it to be.

3.        Heat oil in a deep sauté pan and cut sausage out of the casings (make a slit with a knife and the sausage and peel the casing off). Add garlic, mushrooms and the sausage to the pan and cook until the meat is browned. Break the meat up into smaller pieces with your spoon while it cooks.

4.        Add your favorite tomato sauce, spinach, salt and pepper and allow to simmer for 10 – 15 mins.

5.        Combine meat sauce and pasta. Put half of the pasta into a baking dish and sprinkle half of the mozzarella on top. Add the other half of the pasta and top with the remainder of the cheese.

6.        Bake until the cheese is melted and edges begin to brown.

World's Easiest Paella

Paella can be made very easily and there are so many versions of it. You could use shrimp, clams, chorizo, sausages, chicken, fish, mussels, or any combo of these things. I used flounder filets and mussels because its what I had in my freezer but get creative! This is also a good meal to hide veggies in if you have a green fearing child ( or husband as I have!) Also, this makes a huge portion, easily feeding 5 - 6 people. Stay fab!

World’s Easiest Paella

2 bags of boil in the bag brown rice

½ bag of frozen peas (I used peas, carrots and corn)

1 lb. flounder filets (roughly cut)

½ lb. of mussels (cleaned, you can also use frozen mussels in a broth, I used Pier 33 Gourmet)

2 chicken bouillon cubes (I used Herbox but you can you any gluten free kind)

1 med onion chopped

1 tsp minced garlic

1 TBSP olive oil

1 can of diced tomatoes

2 cups of water

¼ tsp turmeric

1 tsp smoked paprika

1 bag of sazon ( I used Knorr brand but most brands I have seen are g-free)

Directions

1.     Put olive oil in a large sauté pan with a lid. Cook onion and garlic in pan.

2.     Once almost translucent, add rice, diced tomatoes, water, bouillon cubes and all spices. Allow to boil for about a minute.

3.     Add the fish, mussels and frozen veggies and stir.

Gluten Free Weddings!

Some of you may have noticed that I have not been my usual chatty self lately. That's because I have been hard at work planning my own gluten free wedding! Any gluten free bride can tell you how difficult it can be to find an accommodating venue. I searched high and low and I feel like I've seen it all! Some venues will charge you extra, DON'T FALL FOR IT!! Many of the foods that are traditional wedding fare are already gluten free, speak to the chef and the head of the venue and come up with a menu that suits all guests with or without gluten. Here are some ideas of gluten free foods served at my own wedding: braised short ribs, paella, smoked salmon and cream cheese pinwheels, chicken and pesto pinwheels, potatoes stuffed with gorgonzola cheese, prime rib, mashed potatoes and veggies, cheese platters, fruit platters, veggie platters ... you get my drift! Find the venue that works with you. You must feel comfortable with your venue and know that they are safe for you. Your wedding day is no time for accidental glutening!

Mexican Corn Cakes

Happy Cinco de Mayo! If you are Gfree I hope you experiment with Mexican Cuisine. Corn is a main ingredient in mexican cooking and most recipes are just naturally gluten free!   Some people are put off because they think its spicy but it doesnt have to be! Check out my Mexican Corn Cake recipe below.

Mexican Corn Cakes

Ingredients

1 cup of Masa Flour ( corn flour)

½ cup of warm water

Canola Oil

1 can of refried beans ( Make sure they are Gluten free!)

Sliced scallions

Monterey Jack Cheese Shredded

Feta Cheese Crumbled  ( I prefer Cojita Cheese which is a Mexican cheese but feta is a great substitute!)

Directions

·        Take your Masa flour and slowly work in the warm water to form a dough. If your dough is to dry add more water. If it’s too wet add more flour.

·        Rip off golf ball size chucks of the dough and flatten it into a pancake, about a ¼ inch in thickness.

·        Fry the corn cake on both sides until golden brown (about 5 minutes on each side).

·        Lay the fried corn cakes on paper towels to soak up excess oil and allow to cool so they are easily handled.

·        Spread the corn cakes onto a baking sheet (ungreased) and sprinkle with the Monterey Jack Cheese onto each cake. Place them in a 400 degree oven until the cheese is golden brown.

·        Spread a thin layer of refried beans onto each cake and sprinkle with scallions and crumbled feta or cojita cheese and place back in the oven until the crumbled cheese begins to soften ( about 8 – 10 minutes)

Stuffed Cabbage

A sure way to stay healthy while eating g free is to experiment with new recipes using vegetables. Pick ones you rarely eat or have never heard of and google a recipe that sounds good and try it out! Cabbage is a good one to experiment with it. We have all had cole slaw but try my easy stuffed cabbage recipe. Enjoy!

Stuffed Cabbage

Ingredients

1 lb of ground meat ( turkey, chicken, beef)

1 egg

1 head of green cabbage

2 cups (or one jar) of your favorite tomato sauce

1 tsp garlic powder

1 tsp onion powder

½ tsp Italian seasoning

¼ tsp of salt

Pinch of black pepper

Directions

Ø   Preheat oven to 375 degrees .

Ø  Peel off the 1^st layer of leaves off the head of cabbage and discard. Pull off about 14 leaves of the cabbage ( try not to tear them).

Ø  Submerge the cabbage leaves in boiling water for a few minutes until they are pliable. Remove and set aside to cool.

Ø  Mix together the ground meat, egg and all the seasonings.

Ø  Form meat mixture into meatball size portions ( a little bigger than a golf ball).

Ø  Wrap each meatball in 1 – 2 cabbage leaves.

Ø  Spread about half the sauce in a thin layer on a baking tray. Arrange the cabbage leaves in the baking tray and cover with remaining sauce.

Ø  Bake at 375 for about 30 – 35 mins.

Mediterranean Chicken

Studies say the diet of Mediterraneans is quite possibly the healthest on earth. As anyone with Celiac knows, it can be tough to eat a truly healthy or balanced diet due to our restrictions. My Mediterranean Chicken recipe offers the benefits of tomatoes, and olives and is just plain yummy!
Mediterranean Chicken

Ingredients

Boneless, skinless chicken breasts pounded thin

Salt

Pepper

Cornstarch

3 tbsp vegetable oil

2 cloves of minced garlic

1 can (15oz) of diced tomatoes

¼ cup of olives of your choice (I like kalmata or green, if you love olives use more! )

Directions

1.        Sprinkle chicken breasts with salt and pepper. Place cornstarch in a bowl and press each cutlet into the cornstarch on both sides. Shake off the excess.

2.      Heat the oil in a pan and cook chicken until each side is golden (about 6 – 7 mins on each side). Remove from pan.

3.      Add garlic, tomatoes and olives to the pan. Saute for about 4 – 5 mins.

4.     Spoon tomato and olive mixture over the chicken and serve.

Introducing.. G Free J Consulting. Made possible by YOU!

I would like to thank everyone who has followed or liked the blog and the facebook page. It is because of your support I was able to start G Free J Consulting. I will be able to work with restaurants and other eating establishments to help create their gluten free menus, and educate their staff. Celiacs know how difficult it is to find a restaurant that truly offers gluten free options and will often not eat in a restaurant rather then risk becoming sick. Through educating staff and constructing genuine, safe, gluten free options Celiacs can once again dine out with confidence!