Weedy Ways

... for a better you!

Recipes for Gluten Free Main Dishes and Side Dishes

Many of the recipes you made before Gluten Free living can easily be converted so they are safe for you to eat ... if you are having trouble or need some help, please send me an email to LivingGlutenFree@yahoo.com Enjoy!

Caribbean Beans and Rice

2 Tbsp.  Watkins Grapeseed Oil

1 Large Onion – sliced

1 Red Pepper – sliced

1 Green Pepper – sliced

1 Scallion – chopped

¼ tsp. Watkins Garlic Powder

1 tsp. Watkins Oregano

1 tsp. Watkins Cumin

Watkins All Natural Peppercorn & Sea Salt to taste

2 Cup Cooked Black Beans

4 Cup Cooked Brown Rice                ................................

Heat oil in large skillet, sauté onion until soft, add peppers, scallion and sauté until browned.

Add spices and black beans – heat through.

Serve over rice.

~ For a kick add a chili pepper to the mix!

 

 CARROT SOUFFLE

 1# Carrots, cut in half lengthwise and cut in quarters.

          Do not use the little skinned snack carrots.

1/3 C. Margarine, Butter or Soy Equivalent

¾ C. Eggs

½ C. Sugar

1 tsp. Baking Powder

3 T. Gluten Free Flour

1 tsp. Vanilla

 Place all ingredients into blender – pulse blend for 20 to 30 seconds.

Place in 8x8x2 baking dish, bake 350 for 25-30 minutes.

 

BASE FOR CREAM SOUPS

1 C. Milk Powder or Rice Milk Powder

1 Tbsp. Dried Onion Flakes

2 Tbsp. Cornstarch

2 Tbsp. Chicken Bouillon Powder

½ tsp. crushed Dried Basil

½ tsp. crushed Dried Thyme

¼ tsp. black pepper

             Store mix in airtight container if preparing for future uses.

Add 2 cups water to mix in large saucepan, cook over medium heat.

Stir constantly until thick.

Add your “main ingredient” and cook until done.

If too thick, simply add some water – season to taste.

 

FETA SPINACH SALMON ROAST

Place One Salmon Fillet, Oiled Skin Side DOWN in Baking Pan.

MIX:

          3 oz. Cream Cheese

          ¾ C. Feta Cheese

          2 Scallions – thinly sliced including greens

          1 C. Spinach – finely chopped

SPREAD over Salmon Fillet

 Place 2nd Salmon Fillet, Oiled Skin Side UP, on top of the Cheese Spread Mix

 Bake 350 for 20 to 40 minutes – depending on the thickness of your fillet.

 *Lynn’s Tip:  If you use a wire rack to place the salmon on and then place it in your baking dish, it is a more even doneness and allows the excess oils to run free.  To do this, be sure your spread does not go to the edges of the bottom fillet, or too much will run out while baking.

 

GREAT GREENS VEGGIE SOUP

Sautee:

          ¼ C. Olive Oil

          2 Chopped Garlic Cloves

          ½ Chopped Onion  (Red is wonderful)

          3 Stalks Chopped Celery

          4 Carrots

Add to Sautee and Bring to Boil

          2 Diced Potatoes

          1 Can Diced tomatoes (Juice Included)

          6 C. Broth or Water

Once Boiling, Lower Heat and add:

          1 Tbsp. Dried Basil

          Dash Pepper

Simmer until the Potatoes are Tender

Then Add:

          ½ Head Cabbage Chopped – Cook 5 Minutes

Next Add:

          2 Cans Beans, drained (choose Cannellini, Chickpea, Kidney, or mix and match)

          1 Bunch Swiss Chard – deribbed and chopped

          1 Bunch Kale – deribbedand chopped

Cook for 8 minutes more and serve! 

  • This is a very versatile soup – add your choice of sausage or ham to make it a complete meal.
  • This soup freezes well, some opt to leave the potatoes out for freezing, I do not.
  • This recipe makes quite a large pot of soup, if making for 2 people, it’s wise to cut quantities in half.

 

MAKE AHEAD BRUNCH CASSEROLE

Assemble the night prior to serving, place in greased pan, refrigerate.

Make a double recipe for 9x13 pan.

Layer:

3 Large Potatoes - boiled, peeled and cubed.

5 Hard Boiled Eggs - peeled and cubed.

3/4 pound Ham - cubed.

diced green pepper - use to your liking, about 1/2 of the pepper is good.

diced red onion - use ot your liking, 1 small onion is good.

Mix in separate bowl, spoon over layers:

Parsley - fresh, chopped

2 Tbsp. Butter

1 1/2 Tbsp. Cornstarch

8 oz. Sour Cream

Sprinkle on Top:

Grated Cheddar Cheese - use to your liking, 1 cup is normally plenty ... you could spice up the dish a bit by using 1/2 the amount of Hot Pepper Cheese!!

Paprika, lightly

Pepper, to taste

 

Preheat oven to 375 ~ bake for 35-40 minutes, let the dish stand 8 minutes before serving.

  

 

Noodles

1 C. Gluten Free Flour mix (Mr. Ritz’s works well)

Mix with milk to form dough – roll thin, cut with butter knife and let dry.

Put noodles into boiling broth, cook til comes to the surface.

** Great added to Beef Roast with Potatoes

 

 

OVEN ROASTED RED POTATOES

10 to 12 small Red Potatoes Quartered and boiled until tender

Drain potatoes and toss with mixture of:

2 Tbsp. Olive Oil

1 tsp. Salt

1 tsp. Garlic Powder

½ tsp. Pepper

2 T. Parmesan Cheese

Finely Diced Scallions

Bake 400 for 20 – 25 minutes

 

 

PASTA BAKE (easy!!!)

 Cook Tinkyada Pasta per package instructions.

Layer Pasta in your favorite baking dish with any of your favorite spaghetti or pizza toppings: Tomato Sauce, Onions, Peppers, Mushrooms, Zucchini, Cheeses, Olives

 Bake 350 for 40-60 minutes until bubbly and brown.

 

 

Pumpkin Stew

1 10-12 Lb. pumpkin

2 #  stew meat, cut to 1” pieces

3 Tbsp. Veg. Oil, divided

1 C. Water

3 Lg. Potatoes – peeled, cut to 1” pieces

4 med. Carrots – sliced

1 lg. Green Pepper -  cut to ½ in cubes

4 cloves Garlic

1 med. Onion – chopped

2 Tbsp. Beef Boullion Granuals

1 Can diced Tomatoes (14 oz.) including liquid.

 

Brown meat in 2 Tbs. oil, add water, potatoes, carrots, green pepper –cover, simmer 1 hour.

Wash pumpkin, cut 8” circle around the top of stem. Remove top, set aside.

Discard seeds and loose inside fibers.

Brush outside of pumpkin with remaining oil.

Spoon stew into pumpkin – replace top.

Bake 325 for 2 hours or just until pumpkin is tender.

Serve stew from pumpkin, scoop out a little pumpkin with each spoonful.

 

 

Quinoa Salad

1 C. dry organic Quinoa

2 C. water

- microwave covered for 6-7 minutes. Let set 1 minute. Cool.

Add:

1 15 oz. can black beans

1 15 oz. can whole kernel corn

½ C. diced celery

¼ C. chopped red onion

½ C. Newman’s Own Olive Oil and Vinegar Dressing

¼ C. Lime Juice

¼ tsp. salt

¼ tsp. red pepper flakes

 

RICE DRESSING

Sautee:

          2 C. Chopped Onion

          1 ½ C. Chopped Celery

          1 C. Chopped Carrots

          ½ C. Butter (Or Soy Equivalent)

Combine with:

          4 C. Chicken Broth

          1 ½ C. Long Grain Rice

          1 ½ C. Sliced Mushrooms

          3 Tbsp. Parsley

          2 tsp. Poultry Seasoning

          ¾ tsp. Salt

          ½ tsp. Pepper

Bring to a boil and simmer for 25 minutes.

Spread into 9x13 greased pan.

Bake 350 for 30-40 minutes.

 

 

Rice Salad with Red Pepper, Eggplant and Zucchini

 

2 C. cooked rice

2 quartered red bell peppers

4 Tbsp. Olive Oil

4 slices, ½” thick, Eggplant

4 slices, ¼” thick, Sweet Onion

1 medium Zucchini – cut into 4 thick diagonal slices

1 medium yellow squash, cut into 4 thick diagonal slices

¼ tsp. ground black pepper, divided

3 Tbsp. red wine vinegar

1 Tbsp. chopped parsley OR 1 tsp. dried

1 tsp. chopped oregano OR ½ tsp. dried

1 tsp. minced garlic

 

Preheat oven to 400.

Meanwhile, lightly brush both sides of pepper and onion with some of the oil. Arrange the bell pepper skin side up and the onion in a single layer on a large sheet pan, roast for 15 minutes.  Lightly brush both sides othe eggplant, zucchini and squash with the remaining oil, arrange them in a single layer to the sheet, roast for 15 minutes.

Let the vegetables cook, cut into ½”  pieces.

IN a large bowl, combine the vinegar, and seasonings, add rice and cut up vegetables, toss to coat.

  

SAUSAGE & BEAN SOUP


Sautee: ½ C. Chopped Onion

          1 Tsp. Minced Garlic

          2 Tbsp. Margarine, Butter or Soy Alternative

Add:   6 C. Gluten Free Beef Broth

          2 C. Potatoes Chopped

          1# Fully Cooked Streb’s Sausage

          1   15 oz. Can Red Kidney Beans – Rinsed and Drained

Bring to a boil, reduce heat, simmer for 15 minutes.

Add:   2 C. Cabbage or Prepared Coleslaw Mix

          ¼ C. Tomato Paste or Catsup

          3 Tbsp. Vinegar

Simmer covered for 10 minutes, serve.

   

Scalloped Potatoes a’la Amstutz

10 or so Potatoes

3-5 Tomatoes

3 Tbsp. Garlic

½ Lg. Onion

½ Lb. Cheese- xtra sharp cheddar

 

For the sauce:  tomatoes, onion, garlic – liquify in blender – cook on Med-High for 45 minutes, stirring often.

Slice and soak while sauce is cooking, don’t peel, rinse well when time to use.

Layer baking dish with half of the potatoes, add half shredded cheese, add remainder of potatoes, add remainder of cheese, pout hot tomato sauce over top.

Bake on 350 uncovered until cheese is browned, then cover and bake until potatoes are tender (approx 1 ½ -2 hours)

 

 

SPINACH RICOTTA GNOCCHI

½ pound baby spinach leaves

2 tablespoons minced shallots

2 to 3 tablespoons unsalted butter, plus additional 2 tablespoons

1 cup gluten-free ricotta, well drained

1/3 cup Parmesan cheese

3 large egg yolks, beaten

¼ cup tapioca flour

3 tablespoons potato starch

pinch of freshly ground nutmeg

Salt and pepper taste

White rice flour for dusting

Combine spinach and shallots in a small skillet with butter. Sauté until moisture is evaporated. Stir frequently until the mixture is dry and almost sticks to the pan. Pulse in a food processor or blender, or cut fine with a knife. In a large bowl, add ricotta cheese, Parmesan cheese, egg yolks, tapioca flour, potato starch, nutmeg, salt and pepper. Add spinach puree to bowl and m ix until combined. Refrigerate for ½ hour.

Using two teaspoons or with your hands, shape dough into pasta size of a pecan. Dough will be soft and sticky. If mixture will not hold together, add tapioca flour, 1 teaspoon at a time, until you can work with the dough. Drop gnocchi into a bowl of white rice flour. Roll in flour, dusting off excess. Place on a parchment-lined baking sheet. Drop gnocchi into a 6 quart pot of rapidly simmering (not boiling) water. Allow them to cook for 10 minutes, stirring gently once or twice to make sure they don't stick to each other. Remove with a slotted spoon. Place gnocchi in a baking dish prepared with 2 tablespoons melted butter brushed evenly over bottom of the pan. Arrange gnocchi in a single layer. Add either tomato sauce or a sauce of melted butter and Parmesan cheese. Bake 350 for 15 minutes.

 

SWEET POTATO CASSEROLE

 4 Large Sweet Potatoes – cooked, peeled and mashed

½ C. Brown Sugar

½ C. White Sugar

1/3 C. Melted Butter or Soy Equivalent

½ C. Milk, Rice Milk or Soy Milk.

2 Beaten Eggs

1 tsp. Vanilla

 Spoon mixture into baking dish and top with mixture of:

          1 C. Coconut

          1 C. Chopped Pecans

          1 C. Brown Sugar

          1/3 C. Gluten Free Flour

          1/3 C. Melted Butter or Soy Equivalent

Bake 350 for 45 minutes.

  

24 HOUR SLAW

1 med. Head of Cabbage, shredded

1 small onion, grated

1 green pepper, diced

6 stuffed olives, sliced

½ C. Sugar

 

Prepare veg. and place in a large bowl, sprinkle with sugar.

Boil the following for 3 minutes then add to the veg. mixture while hot.

1 C. Apple Cider Vinegar

1 tsp. Salt

1 tsp. Celery Seed

1 tsp. Prepared Mustard

½ tsp. Black Pepper

½ C. Salad Oil

Cover and let set in refrigerator for 24 hours

 

 

Cheesy Turkey Mac

1 ½# Organic Ground Turkey Breast

½ Onion diced

½ Box Deboles Corn Elbow Pasta

1-18 oz. Progresso Cream of Mushroom Soup

8 oz. kraft Velveeta Cheese – cut up

Milk as needed.

 

Sautee turkey and onion until cooked through.

Cook Pasta per package instructions.

Drain and mix with turkey and onion, add remaining ingredients and milk as/if needed.

Bake 325 for approx. 20 minutes. Stirring often to prevent sticking.

 

 

ZUCCHINI CRUST PIZZA

3 C. Shredded Zucchini

¾ C. Egg

          Coat Zucchini well with egg, then add:

1/3 C. Gluten Free Flour

½ tsp. Salt

          Mix well, Spread in Greased Pan.

          Bake 450 for 8 – 10 minutes.

          While hot, sprinkle with the following ingredients or your favorite pizza toppings.

2 C. Shredded Cheese

2 Sliced, Seeded Tomatoes

½ C. Chopped Onion

½ C. Chopped Green Pepper

1 tsp. Dried Oregano

½ tsp. Dried Basil

3 Tbsp. Parmesan Cheese

          Bake 350 until brown and bubbly.

 

 

ZUCCHINI MEATLOAF

2 T. Oil

2 C. Chopped Zucchini

½ Medium Onion – Chopped

½ Medium Pepper – Chopped (Use Red or Yellow for color)

2# Hamburger

2 Eggs

1/3 C. Parmesan Cheese (Optional)

Dash Salt

Pepper to Taste

 * Mix well, Bake 1 ½ to 2 Hours until meat is cooked through.