Monday, December 7, 2009

Potatoes Gratin


-2 1/4 lb potatoes
-4 cups of whipping cream
-6 cloves of chopped garlic
-2/3 cup fresh grated Gruyere cheese (or Cheddar)
-salt, pepper and nutmeg to taste


Peel and wash the potatoes. Pour the cream in a pot. Thinly slice the potatoes. Place them in the pot. Add chopped garlic, salt, pepper, and a pinch of nutmeg. The potatoes should be totally covered by not "swimming" in the cream. Bring to a boil on medium heat. Stir occasionally to make sure that the potatoes do not stick to the bottom of the pot.

Arrange the potatoes evenly in a generously buttered dish. The bottom of the dish can be rubbed with garlic. Cover completely with grated cheese. Place the gratin on a baking tray just in case the cream boils over. Cook in the oven at 425 degrees F for about 30 min. Then reduce heat to 350 degrees F for 15-20 minutes. Cook until the potatoes become golden brown on the top and cooked on the inside.

Serve hot. Serves 6.

Hungarian Hamburger Steaks

-1 1/2 pounds extra-lean ground beef
-1 large onion, chopped
-6 cloves garlic, pressed
-3 teaspoons paprika
-1 1/2 tsp dried marjoram
-salt and pepper to taste
-1 cup sour cream


In a bowl, mix together ground beef, onion, garlic, paprika, marjoram, salt, and pepper until well combined.
Divide into 6 equal portions; with wet hands, form into patties.
Heat grill, grill on medium, turning every 2 minutes, until well browned but still juicy and slightly pink inside, 8-10 minutes.

Serve with sour cream for dipping....I also like to serve with horseradish sauce.

Saturday, December 5, 2009

French Onion Soup

This, if you want it to be authentic, should have a slice of gluten free bread on it, but you don't HAVE to have it. You could just gob ooey-gooey cheese on top. You can find gluten free bread at health food stores like Whole Foods and even Trader Joes (Brown Rice Loaf). Tip about gluten free bread -- toast it! It tastes a whole lot better for your guests.

-2 cups thinly sliced yellow onion (2 large)
-2 tablespoons butter or margarine
-4 cups beef broth (SWANSONS regular and organic..NOT SEASONED...PACIFIC NATURAL FOODS are gluten free)
-2 tablespoons dry sherry or dry white wine (optional)
-1 teaspoon Worcestershire sauce (LEA AND PERRINS is gluten free)
-Dash black pepper
-6 slices GLUTEN FREE bread, toasted
-1 cup shredded Smoked Cheddar, Gruyere, or Jarlsberg cheese (4 ounces)

In a large saucepan cook onion, covered, in hot butter over medium-low heat for 8 to 10 minutes or until tender and golden, stirring occasionally. Stir in broth, dry sherry (if desired), Worcestershire sauce, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.

Meanwhile, arrange toasted bread slices on a baking sheet. Evenly divide cheese among slices. Broil 3 to 4 minutes or until cheese is light brown and bubbly. Top each serving with a bread slice.

Serves 6 as part of a main course or 4 as THE main course.

Tuesday, December 1, 2009

Oven Roasted Potatoes with Onions

Woops! This was so good that there was none left when it was time to take the picture!


* 1/8 cup olive oil
* 1 onion chopped
* 1 tablespoon minced garlic
* 1/2 teaspoon dried basil
* 1/2 teaspoon dried marjoram
* 1/2 teaspoon dried dill weed
* 1/2 teaspoon dried thyme
* 1/2 teaspoon dried oregano
* 1/2 teaspoon dried parsley
* 1/2 teaspoon crushed red pepper flakes
* 1/2 teaspoon salt
* 4 large potatoes, peeled and cubed


1. Preheat oven to 475 degrees F
2. In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.
3. Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.

Monday, November 30, 2009

Chicken Broccoli Casserole

This recipe calls for gluten free bread crumbs. I usually make mine with toasted gluten-free bread which is available at health-food stores and sometimes at your local grocery store. After toasting I put the bread in a food processor. Now, if you don't have access to the bread, you can always make this without bread crumbs!

1. -2 (10 oz.) pkgs. frozen broccoli, cooked (can be chopped)

2. -2 cans cream of chicken soup (HEALTH VALLEY CREAM OF CHICKEN SOUP, LIPTON CUP OF SOUP CREAM OF CHICKEN SOUP-in packets -- you may have to use a few of them)
-1 c. mayonnaise (BEST FOODS, HELLMANS, MIRACLE WHIP are gluten free)
-1 tsp. lemon juice
-2 lbs. cooked chicken, cut up (I use a rotisserie chicken usually from Costco)

3.-3/4 c. sharp cheddar grated cheese
-3/4 c. gluten free bread crumbs (optional)
-1/4 c. melted butter (optional--use only if you use bread crumbs)

Alternate #1, #2, #3 in layers in 13 x 9 x 2 inch casserole. Top with crumbs and 1/4 cup melted butter poured over top. Bake for 1 hour at 350 degrees.

Serves 6

Monday, November 23, 2009

Jaden's Beef and Broccoli

Jaden’s Chinese Beef Broccoli (from The Steamy Kitchen Cookbook)

I edited this to make it gluten free. I also make it with bok choy sometimes and it is just as good!

1 lb (500 g) top sirloin or flank steak, thinly sliced into 1/8-in (3-mm)-thick strips
11/2 lbs (750 g) broccoli, cut into bite-size florets
1 tablespoon high-heat cooking oil
1 tablespoon minced garlic

1 1/2 teaspoons soy sauce (SAN-J Wheat Free Tamari, LA CHOY, and BRAGG'S Aminos are gluten free)
1 teaspoon cornstarch
1/2 teaspoon cooking oil
Freshly ground black pepper to season the beef

3 tablespoons soy sauce (SEE ABOVE FOR GLUTEN FREE OPTIONS)
2 teaspoons Chinese rice wine (or dry sherry)
2 teaspoons Chinese black vinegar (or balsamic vinegar)

1 In a bowl, combine the ingredients for the Beef Marinade. Add the beef and let marinate for 10 minutes at room temperature.

2 In a small bowl, mix together the ingredients for the Stir-fry Sauce.

3 In a wok or large sauté pan, add 1 inch (2.5 cm) of water and bring to a boil. Add the broccoli and cover to steam for 3 minutes. The broccoli should be bright green, crisp tender and you should be able to pierce the stem with a fork. Drain.

4 Discard the water in the pan and dry the pan well. Set the pan over high heat and when hot, add the high-heat cooking oil and swirl to coat. Add the garlic and fry for 15 to 30 seconds, until fragrant. Add the steak strips, keeping them in one layer and fry 30 seconds. Flip the strips and fry the other side.

5 Pour in the Stir-fry Sauce and stir to combine. Simmer until the sauce is thick enough to coat the back of a spoon, about 30 seconds. Add the cooked broccoli back into the pan and toss to coat well.

Sunday, November 22, 2009

Tequila Lime Chicken

I got this recipe from a friend. I modified it a bit to be gluten free. No picture this time because it was gone before I could take a picture! That's how good it is! Next time I make it I'll post a picture here.

4 chicken breasts

1 cup shredded cheddar/Monterey jack cheese blend

2 cups crumbled corn chips or fried corn tortilla strips


1 cup water

1/3 cup soy sauce (SAN-J Wheat Free Tamari, LA CHOY, and BRAGG'S Aminos are gluten free)

2 Tblsp. lime juice

2 tsp. minced garlic

1/2 tsp. salt

1/4 tsp. ground ginger

1/4 cup tequila

Mexi-Ranch dressing:

1/4 cup mayonnaise (BEST FOODS, HELLMAN'S, KROGER, SAFEWAY are gluten free)

1/4 cup sour cream (KNUDSEN, DAISY, HORIZON ORGANIC are gluten free)

1 tblsp. milk

2 tsp. minced tomato

1 1/2 tsp. white vinegar (HEINZ is gluten free)

1 tsp. minced onion

1/4 tsp. dried parsley

1/4 tsp. Tabasco sauce

1/8 tsp. salt

1/8 tsp. paprika

1/8 tsp. dried dill weed

1/8 tsp. cayenne pepper

1/8 tsp. cumin

1/8 tsp. chili powder

Prepare marinade and pour in ziplock bag to marinate the chicken in. Add chicken and chill for 2 to 3 hours (no more than 3).

Make the Mexi-Ranch dressing by combining all ingredients. Mix well until smooth and chill it until needed.

Grill the chicken after it has marinated. After chicken is done, put cooked chicken in baking pan. Spread a layer of Mexi-Ranch dressing over each piece of chicken, followed by 1/4 cup cheese on each piece. Broil chicken for 2 to 3 minutes, or until cheese has melted. Spread a bed of 1/2 cup of tortilla strips or crushed corn chips.

I serve this with a mixture of white rice, sour cream, 1 can diced green chiles, and some cheddar cheese---chili cheese rice :) And a green salad.

Tuesday, November 17, 2009

Peppery Roast

-4 lb. beef roast
-1 1/2 cups hot water
-1 Tblsp. lemon juice
-1 Tblsp. WHEAT FREE soy sauce (SAN-J Wheat Free Tamari, LA CHOY, and BRAGG'S Aminos are gluten free)
-2 tsp. Worcestershire sauce (LEA AND PERRINS is gluten free)
-1/2 cup ketchup (HEINZ (NOT Heinz Organic), HUNT'S, TRADER JOE'S ORGANIC KETCHUP are gluten free)
-3 drops hot pepper sauce (TABASCO, FRANK'S RED HOT, TRADER JOE'S HOT SAUCE are gluten free)
-1 tsp. garlic salt
-1 tsp. onion salt
-2 tsp. celery salt
-1 1/2 tsp. salt
-1/2 tsp. pepper
-3 tblsp. brown sugar
-1 tblsp. dry mustard


Mix together all ingredients and pour over beef roast in slow cooker. Cook on high for 6 hours.

Monday, November 16, 2009


This is the first recipe I've posted where you'll have to go to a health-food store to get a particular gluten-free ingredient. However, SOME grocery stores have gluten-free sections and may carry it so make sure to check when you're doing your regular shopping!

-1 lb. Italian sausage, casings removed or ground beef
-1 pint ricotta cheese
-1 egg, lightly beaten
-1/2 tsp dried basil
-1/2 tsp. dried thyme
-1/2 tsp. dried oregeno
-1/2 tsp. garlic powder
-1 cup shredded mozzarella cheese, divided
-12 gluten free lasagna noodles (TINKYADA or DEBOLES makes gluten free rice lasagna noodles; you can find these in the pasta section of your health food store [Whole Foods, etc])
-3/4 c. grated Parmesan cheese
-1 jar pasta sauce (PREGO, RAGU, BERTOLI, and BARILLA are gluten free)

Cook lasagna noodles according to package (about 2 minutes less since you'll be baking them too)

Preheat oven to 350 degrees. Cook meat and drain.

In a small bowl, combine ricotta, egg, basil, thyme, garlic powder, oregano, and half the shredded mozzarella. Mix well, and set aside.

Coat the bottom of a 9x13 baking dish with a little of the spaghetti sauce. Place three noodles in the bottom of the pan. Spread a layer of the ricotta mixture, a layer of meat, and a layer of spaghetti sauce over noodles. Repeat two more times. Top with the reserved mozzarella and Parmesan. Cover with foil. Bake in preheated oven 20 minutes, remove foil and bake additional 15 minutes until golden and bubbly.

Monday, November 9, 2009

Rice Paper Spring Rolls with spicy peanut sauce

Makes 4 spring rolls

Sauce: (from here - I halved the recipe)
  • 2 tablespoons vegetable oil (do not use olive oil for this)
  • 2 scallions, chopped very fine
  • 1 garlic clove, finely minced
  • 1 tablespoon fresh ginger, finely grated
  • 1 cup water
  • 1/2 cup peanut butter (can add in more to make a thicker sauce)
  • 1/4 cup soy sauce (SAN-J Wheat free tamari, BRAGG'S Amino, and LA CHOY are gluten free)
  • 1/4 cup white vinegar
  • 3 tablespoons packed brown sugar
  • 1 tablespoon thai-style chili sauce (TRADER JOE'S sweet chili sauce, HUY FONG FOODS, THAI KITCHEN are gluten free)
  1. In a saucepan heat oil over medium heat and sauté the scallions, garlic and ginger (about 1 minute).
  2. Add/stir in the remaining ingredients and bring to a simmer, stirring.
  3. Simmer the sauce until smooth, then cool to room temperature.
  4. *NOTE* If you are refrigerating the sauce, and you find that the sauce is too thick after chilling, stir in a couple of tablespoons of hot water and stir until combined, adding more hot water until the sauce is of the right consistency.
  5. This sauce is best served at room temperature.

Spring Rolls:
-1 chicken breast, cut up in pieces and salted
-4 rice papers soaked in water for a few minutes (you can find these in the Asian section of the grocery store. Make sure they are RICE paper rolls...they can contain tapioca starch which is fine)
-1 cup shredded veggies (carrots, broccoli, or cabbage)
-1 can water chestnuts, drained


After you've made the sauce and set it aside, add a few tablespoons of oil to the same pan and cook up the chicken pieces in it. Once cooked, throw them in a food processor with the water chestnuts and grind to fine pieces.

After soaking each rice paper roll, lay flat on a plate and put some of the shredded veggies and the chicken in the middle of the roll. Carefully roll one side over, then both ends in, then roll the rest of the way shut. Repeat with the other 3 rice papers.

I serve this with Spicy Noodles with Beef

Spicy Noodles with Beef

Serves 4

-1 lb. Ground Beef
-3 cloves garlic (chopped)
-One medium onion (sliced)
-1 package of coleslaw (no dressing -- just the cabbage, carrots, etc)
-1/4 cup soy sauce (SAN-J Wheat Free Tamari, BRAGG's Amino, and LA CHOY are gluten free)
-1/4 cup sugar
-1/2 Tbsp. red pepper paste or asian chile sauce (HUY FONG FOODS INC, THAI KITCHEN, TRADER JOE'S sweet chili sauce, are gluten free)
-1 bag white rice noodles
-1 tsp. sesame seed oil
1/2 cup fruity white wine (optional)

1. Cook noodles according to package
2. While noodles are cooking, saute ground beef until brown (keep in larger chunks)
3. Add onion, and coleslaw mix and wine. Cook until the veggies are almost done.
4. Mix garlic cloves, soy sauce, red pepper paste, and sugar together in separate small bowl.
5. Add cooked noodles to the veggie/beef mixture then pour soy sauce mixture over it and stir. When it's finished, add sesame seed oil and serve!

I serve this with rice paper spring rolls and dipping sauce or chicken lettuce cups (recipes for those to soon be added!)

Tuesday, November 3, 2009

Jerk Chicken

This is from the February 2008 issue of Real Simple

It's spicy, so if you don't like spicy then don't try it. You can adjust the spice a bit when you make the jerk "sauce".
Serves 4.

1 cup white rice
1/4 cup cider vinegar (BRAGG'S and HEINZ REAL apple cider vinegar are gluten free)
1/4 cup orange juice
2 tblsp. jerk sauce ** (recipe below)
1 tblsp. grated fresh ginger
4 6oz. boneless, skinless chicken breasts
salt and pepper
1 tblsp. olive oil
1 15 oz. can black beans, drained and rinsed
8 oz. fresh pineapple cut into 1 inch pieces (I used canned)
1 bunch scallions, sliced

**Here is the jerk seasoning recipe I used:
Mix all these ingredients together:
* 2 tablespoons dried minced onion
* 2 1/2 teaspoons dried thyme
* 2 teaspoons ground allspice
* 2 teaspoons ground black pepper
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon cayenne pepper
* 1/2 teaspoon salt
* 2 tablespoons vegetable oil

Cook the rice according to the package directions.

Combine the vinegar, orange juice, jerk sauce, and ginger in a measuring cup or small bowl; set aside.

Pound the chicken to an even thickness. Season it with 1/2 tsp. salt and 1/4 tsp. pepper.

Heat the oil in a skillet over medium heat. Add the chicken and cook until browned, about 4 minutes per side. Remove from heat and add the vinegar mixture. Return the skillet to low heat and simmer until the chicken is cooked through, about 2 minutes.

Divide the chicken and sauce among plates.

Stir the beans into the rice. In a medium bowl, combine the pineapple and scallions. Serve both with the chicken.

Saturday, October 31, 2009

Enchilada Casserole

Serves 4

-2 chicken breasts, cut up and cooked (or use rotisserie chicken which is what I always do! COSTCO's rotisserie chicken is gluten free) You can also use ground beef or this shredded pork instead of chicken.
-Enchilada sauce (MCKORMICK ENCHILADA SAUCE packet is gluten free....this is the only gluten free enchilada sauce I have found so far)
-1/2 cup sour cream (KNUDSEN and DAISY are gluten free)
-corn tortillas
-2 1/2 cups cheddar cheese

Mix cooked chicken pieces in a bowl with the sour cream and 1/4 cup enchilada sauce.

In a greased, square baking dish, spoon a few spoonfuls of enchilada sauce so it covers the bottom of dish. Then lay corn tortillas in one layer across the bottom of the dish (you may have to break the tortillas in half and quarters to make it all fit). Next spoon some more of the enchilada sauce over the corn tortillas so they are completely covered (no dry spots). Pour chicken mixture over top and spread out in an even layer. Add a layer of cheese. Put another layer of corn tortillas on top of this. Spoon some more enchilada sauce and spread so that the tortillas are completely covered. Add a layer of cheese. Add one more layer of tortillas and cover again with plenty of enchilada sauce. Top with cheese and bake at 375 degrees for about 20 minutes or until cheese is bubbly.

I usually serve this with refried beans (OLD EL PASO, SAFEWAY brand, and AMY'S KITCHEN brand are gluten free) and Spanish rice (ZATARAN'S, MAHATMA, and OLD EL PASO mixes are gluten free).

You can double this recipe and make in a larger baking dish to feed more people.

Thursday, October 29, 2009

Marinated Grilled Chicken

Serves 6
Marinated Chicken

1 1/2 cups Italian Salad Dressing (WISHBONE is gluten free)
1/2 cup WHEAT FREE soy sauce (SAN-J WHEAT FREE TAMARI, LA CHOY, and BRAGGS AMINO are gluten free)
1/4 cup Worcestershire sauce (LEA AND PERRINS)
2 Tblsp. Dry mustard
1 Tblsp. Pepper
1/4 cup lemon juice
2 1/2 tsp. Salt
1 1/2 garlic cloves, minced
3-4 lbs. chicken breasts

1. Mix ingredients. Pour over chicken pieces in ziplock bag.
2. Marinate chicken in refrigerator at least 1 hour
3. Grill or broil

I serve it with vegetables or a green salad (HIDDEN VALLEY RANCH DRESSING is gluten free) and twice baked potatoes.


Basically you bake as many potatoes as you want, then cut them in half. Carefully scoop out the insides of each half into a large bowl. Mix with sour cream (DAISY and KNUDSEN are gluten free), butter, salt and pepper to taste, cheddar cheese, and a chopped onion. Once it is adequately mixed, refill each empty half of the potatoes. Place potatoes on a baking sheet and bake in an oven at 350 degrees until the tops of the potatoes are browned (about 15 minutes).

Tuesday, October 27, 2009

Honey Lemon Chicken

Serves 4

4 whole chicken breasts, cut up
1 c. honey
1/2 c. lemon juice
1 tsp. minced garlic
Salt to taste
Pepper to taste

Place chicken pieces in casserole. Combine honey, lemon juice, garlic, salt and pepper. Pour mixture over chicken and bake in 350 degree oven for approximately 1 hour. Baste occasionally.

I usually serve this with rice and some sort of veggie. It's cool because all ingredients are gluten-free naturally!

Wednesday, October 21, 2009

Potato Chip Chicken

Serves 4

This recipe is from Good Morning America

-Four 6- to 8-ounce chicken breasts (you can use also use chicken cutlets or chicken thighs with bones, if desired)
-6 ounces potato chips (LAYS and RUFFLES are gluten free)
-1 clove garlic, minced
-4 tablespoons of butter
-1/4 tsp. ground black pepper


1. Preheat oven to 450 degrees F.

2. Melt butter in microwave. Add garlic to it and let cool slightly. Crumble potato chips in food processor by pulsing for 30 seconds, or place paper towel over chips and roll back and forth with a rolling pin until chips resemble crumbs. Mix in black pepper. You will have 1 1/2cups. Place crumbs on a large plate.

3. Cover a large baking sheet with aluminum foil. Dip one chicken cutlet onto butter garlic mixture. Place cutlet on potato chip crumbs and press down slightly to insure crumbs stick. Turn cutlet over and repeat on other side. Place on prepared baking pan. Repeat procedure for remaining 3 cutlets.

4. Place in preheated oven and bake for 12-15 minutes (The cooking time for breasts & thighs with bones is 30 to 40 minutes). Make sure cutlets are cooked through, still tender and that the topping is golden brown.
Serves 4

Recipes courtesy of GMA. Copyright ©2003

You can serve with mashed potatoes or risotto and some vegetables.

Tuesday, October 20, 2009

Slow Cooked Pork

Serves 8

-1 large onion, sliced
-2 1/2 pounds boneless pork loin roast
-1 cup hot water
-1/4 cup white sugar
-3 tablespoons apple cider vinegar (most REAL apple cider vinegars like BRAGGS or HEINZ are safe....but if they are apple cider FLAVORED vinegar they are NOT safe)
-2 tablespoons WHEAT FREE soy sauce (SAN-J WHEAT-FREE TAMARI, or LA CHOY Soy Sauce [although not truly soy sauce], and BRAGG'S LIQUID AMINO are gluten free)
-1 tablespoon ketchup (HEINZ Ketchup [DO NOT USE ORGANIC HEINZ as it is not gluten free], ANNIE'S ORGANIC Ketchup, or TRADER JOE'S ORGANIC Ketchup are gluten free)
-1/2 teaspoon black pepper
-1/2 teaspoon salt
-1/4 teaspoon garlic powder
-1 dash hot pepper sauce, or to taste (TABASCO, FRANK'S RED HOT, or TRADER JOE'S HOT SAUCE are all gluten free)


1. Arrange onion slices evenly over the bottom of the slow cooker, and then place the roast on top of the onion. In a bowl, mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce; pour over roast.
2. Cover, and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.

I like to serve this over white or brown rice and then add a side of steamed veggies. You can also serve this in a CORN tortilla with sour cream and any other of your favorite condiments.

Monday, October 19, 2009

Betty Crocker Gluten Free Mixes

These make an easy, gluten free dessert. I've seen these mixes in a few of my local grocery stores (in the baking aisle). The only thing to watch for is if the recipe calls for gluten-free vanilla, make sure your vanilla extract is gluten free. MCKORMICKS and KIRKLAND brand are gluten free for sure.

The cookies taste good but they end up being very crispy...not the chewy, soft homemade cookies you're expecting. The brownie mix turned out quite delicious....especially paired with vanilla ice cream :) I have the cake mixes that I still need to try but I imagine they are good.

Taco Soup

Serves about 6

Dump in pot all the following ingredients and boil for at least 20 minutes:

1 lb. cooked ground beef
1 chopped onion
1 pkg. MCKORMICK taco seasoning
2 15 oz. cans of beans (kidney, pinto, long as they are plain and don't have flavoring)
1 15 oz. can of corn
2 15 oz. cans of diced tomatoes (I always use HUNT'S)
1 chopped green pepper (optional)
water (enough to cover all ingredients and make it "soupy")

Top with shredded cheddar cheese and crushed tortilla chips (MISSION, SANTITAS, TOSTITOS are all safe options).