gluten free recipes

Gluten Free Version of Texas Roadhouse Rice

February 25, 2016 By Joi Sigers

Gluten Free Version of Texas Roadhouse Seasoned Rice

Gluten Free Version of Texas Roadhouse’s Seasoned Rice

When it comes to this particular rice dish, I have to whip out the tired, old saying, “Don’t judge a book by its cover.” Admittedly, it’s not really all that pretty. As you can see, I tried to “pretty” her up a little with a little sprig of parsley. Rest assured, however, this is uncommonly delicious – to the tune of mind-blowing.

It’s filled with several layers of flavor and makes an ideal side dish for chicken, fish, pork, or steak. I believe my husband could make a meal out of the rice, itself.

As with any recipe, feel free to adjust the seasonings to suit your own taste. I’m not overly fond of spiciness, so I may use a little less pepper than you’d like – if that’s the case, add a little more.

Not too much, though, since you do want to actually taste the other flavors!

If you don’t have to cook gluten free, then feel free to replace the tamari with soy sauce. If you do have to eat gluten free, just a friendly reminder: Always make sure you choose chicken broth that says “gluten free.”

Gluten Free Version of Texas Roadhouse Seasoned Rice

Ingredients

2 cups long grain white rice
2 tablespoons garlic powder
1/2 cup Tamari
1/2 cup chopped curly parsley
1 teaspoon cayenne pepper
2 tablespoons paprika
1 large onion, diced
1 stick no salt added butter
4 cups gluten free chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper

Instructions

Dice onion and finely chop fresh parsley.
Melt one stick of butter in a large pot over medium heat..
Add 2 cups of rice to the melted butter, stirring frequently, until rice turns golden brown (5-6 minutes).
Stir in diced onion, garlic powder, cayenne pepper, paprika, salt and pepper.
Continue cooking for a few minutes, stirring often.
Add the chicken broth and tamari.Stir well.
Turn the heat down to medium low and cook until rice is tender and the liquid has been absorbed (10-15 minutes).

Trust me, this rice is out of this world delicious.

Gluten Free Strombolis With Bob’s Red Mill Gluten Free Pizza Crust Mix

September 15, 2015 By Joi Sigers

Gluten Free Stromboli (Delicious!)

Gluten Free Strombolis Recipe

1/2 lb Sweet Italian Sausage
1 Green Pepper, chopped
1 Sweet Onion, chopped
1 TBS minced garlic from a jar (optional)
Jar of Spaghetti Sauce (Meat Free)
1 Bay Leaf
Kosher Salt
4 Cups Mozzarella
Pizza Crust (see below)
Black Pepper

Pizza Crust: For these, I used one bag of Bob’s Red Mill Gluten Free Pizza Crust Mix (makes two strombolis). Follow the directions for pizza crust on the back of the bag. When it comes time to roll out the crusts, remember you want it pretty thin. Another tip, roll it out on parchment paper, then use it to “assist” you in rolling the stromboli up.

To make it even easier, you could use Pillsbury’s Ready Made Gluten Free Pizza Crust. IF you can find it. I have trouble finding it in most grocery stores anymore.

Pre-Heat oven to 400 degrees.
Brown the Italian Sausage. If you’d prefer Hot Italian Sausage, use it instead. After making these with the Sweet, I couldn’t help thinking that a mixture of sweet and hot would’ve been delicious.
Add the chopped peppers and onions to the sausage as it browns. Drain and return all to the pan.
If you’re adding garlic, do so now. Feel free to add more or less – depending upon your own level of garlic love.
Salt and pepper everything.
Add half the jar of sauce – save the rest for dipping your Strombolis.

Gluten Free Stromboli

For the Crust:

Roll each ball of pizza dough into a 10-by-16-inch rectangle. Carefully transfer to a baking sheet.
Divide the Italian sausage filling down the middle of each rectangle. Sprinkle 2 cups of mozzarella evenly on top of each filling.
Turn the pan horizontally, so you’re looking at the future strombolis lenghtwise. Starting at the bottom of each, carefully roll the dough on top of the filling about an inch to two inches. Roll in the two sides. Now roll “up” from the bottom (here’s where the parchment paper is a lot of help) and seal the edges – position the stroms with the seam on the bottom. Cut several diagonal slits into the crust (with a ridiculously sharp knife), if you’re feeling fancy.
Bake for 15-20 minutes.

Bob’s Red Mill Pizza Crust MixOptional Add Ins and “Hindsight” Ideas:

Pepperoni Slices would be delicious in these strombolis. One bite it, it occurred to me! Why it didn’t occur to me while I was at the store is beyond me.
You could easily make vegetarian strombolis by replacing the meat with extra peppers, mushrooms, and even jalapenos.
Instead of using the spaghetti sauce method, even though it was delicious, the next time I make these I want to try this approach: Brown the sausage/drain. Saute onions and green pepper. After rolling out the pizza crust, “brush” on my favorite pizza sauce (which happens to be Classico), evenly spread the filling ingredients down the middle, add the cheese, roll up, and bake. Like I said, the spaghetti sauce is fantastic, but I think pizza sauce would be pretty amazing too.
The stroms shown here are my first attempt and I, obviously, didn’t go too heavy on the filling. I wanted to make sure my dough closed around the ingredients and didn’t bust at the seams. Use common sense when putting your stroms together – it’s honestly better to go “light” than to have them pop open in the oven.
Strombolis don’t have to have to include the traditional ingredients. These would also be delicious with cheddar cheese, onions, and ham. I guess just about any luncheon meat would be delicious. Hmmm, I think I’ll try sliced roast beef and Swiss cheese sometime…
When it comes to favorite gluten free mixes (such as Bob’s Red Mill Gluten Free Pizza Crust and Bob’s Red Mill Gluten Free Pie Crust Mix), I order in bulk off of Amazon. I’m afraid I can’t always count on my grocery store to have just the mix or mixes I need, but I can always count on Amazon. Come to think of it, it’s time to order another box of each of these mixes.
Store-bought pizza dough (whether you go the gluten free route or not) would be easier to work with, but when you make your own, the taste is just out of this world. They may not be quite as photogenic as a store bought crust would be, but since when do photos taste good?!
When I served the stroms, I sliced and positioned them on the plate among plenty of Ruffles Potato Chips (you just cannot have stroms without Ruffles!). I served little bowls of Marinara Sauce for dipping, but pizza sauce would also be great. Add a dill pickle and you’re golden.
Bob’s Red Mill Gluten Free Pizza Crust is a 10 out of 10. Excellent in every single way and it has never let me down. I highly recommend it for pizzas and strombolis.

Strombolis without Ruffles? I Don’t Think So!

Review: Going Against the Grain – Italian Style!

May 5, 2015 By Joi Sigers

When you find out you have to eat gluten free, yet LOVE Italian food with a capital L, O, V, and E, life loses a bit of its luster. Until, that is, you find a cookbook with authentic Italian recipes that are all.. you guessed it… gluten free.

Welcome back luster!

I received a copy of the wonderful new cookbook Going Against the Grain – Italian Style to review on the food blog. For whatever reasons, I expected the recipes to be complicated and filled with difficult-to-find-and-perhaps-even-pronounce ingredients. Fortunately I was wrong on all accounts. The recipes aren’t just doable, they’re very easy and the ingredients are readily available.

The beautiful author (Nuccia Ardagna) is Sicilian, so she knows better than most what makes an Italian meal taste Italian – she knows how to bring out the bold, beautiful, and unmistakable deliciousness that is Italian cuisine.

All while keeping everything gluten free.

{Review Continued Beneath the Picture}

Some of these gluten free Italian recipes include:

Hearty Sicilian Broccoli Soup in Tomato Broth
Hearty Sicilian Minestrone
Fresh Tomatoes and Pesto Rotini
Breadcrumb Pasta
Grilled Pork Tenderloin
Chicken Cacciatore
Grilled Fennel
Gluten Free Panna Cotta With Blueberries
Fruit Parfait with Ricotta
Cauliflower Crust Pizza with Arugula, Pesto, and Goat Cheese
Classic Potato Gnocchi
Stuffed Cabbage
Sicilian Citrus Salad
And many, many more!

Nuccia Ardangna also gives her tools of the trade, valuable tips, personal resources, and even her favorite gluten free pastas. She also lists her favorite bakeries and gluten free food and snacks.

Introduction: This two-part book is a vital adjunct to any home attempting to be gluten-free. The first part guides you through early diagnosis and is an essential guide for any beginner diagnosed with celiac disease or some form of gluten sensitivity. You will learn how to identify symptoms of the disease, how celiac disease is diagnosed, and the consequences if left untreated. It will help you to understand how to read labels and how to manage your gluten-free home in a shared environment. It outlines practical advice for parents of children with celiac disease as well as tips for eating out and dealing with social settings such as special occasions or when traveling. Honorary foreword provided by renowned Dr. Peter HR Green, MD – Celiac Disease Center at Columbia University.

Growing up authentically Sicilian, Nuccia Ardagna thought that getting rid of gluten meant giving up her favorite traditional foods, but that could not be further from the truth! Nuccia combines her passion for eating amazingly Italian with her new dietary needs to bring you scrumptious, traditional Italian (and Sicilian) recipes. From simple, classic appetizers to decadent desserts you thought you could never enjoy, every recipe is easy-to-follow and offers beautiful full-color pictures throughout. You can feel confident about entertaining guests and family with these mouth-watering recipes. You can eat healthier, feel better, and truly enjoy living gluten-free while never having to sacrifice great taste! In this book, Nuccia not only shares her personal story with celiac disease but also the recipes she grew up with at home and uses to entertain guests. Look for the bonus section at the end of the book along with a section dedicated to her favorite links and resources. – From Amazon

Going Against the Grain – Italian Style is an essential resource for those who are fairly new to eating gluten free. My oldest daughter, Emily, and I had to give up gluten for health reasons a couple of years ago. I’ve been adding gluten free cookbooks to my cookbook collection – bread, desserts, etc. As someone who is obsessed with Italian food, I’m thrilled to now have a “go to” cookbook for Italian gluten free recipes.

If you or anyone you know is new to the gluten free way of life, Going Against the Grain – Italian Style is a must have.

The wonderful thing is, this cookbook is also a must have for those who have had to eat gluten free so long that they’ve forgotten what whole wheat bread tastes like. The recipes are just outstanding and the author has a natural gift for writing that feels like a friendly visit.

In addition to the wonderful recipes, tips (I especially love her expert opinion on the best gluten free pastas on the market!), and advice, I also love the fact that the book is packed with big beautiful photographs of each recipe. A lot of cookbooks will give you pictures of a few recipes… or sometimes even just a sketch. When a cookbook provides a big, colorful photograph of each recipe, I feel like they went above and beyond what they could get away with and… let’s just be honest here… I totally appreciate that.

I also appreciate that these recipes aren’t just “gluten free,” but are also healthy in every other way. As a mother to a ridiculously adorable little boy, the author, herself, puts a great value on healthy eating and it shows in her recipes.

Going Against the Grain – Italian Style is perfect in every way and I hope you’ll add it to your cookbook collection right away. I know you’ll love it as much as I do.

Below are a few words from the adorable author, Nuccia Ardagna. Seriously, is she lovely or what? She reminds me of a combination of Rachael Ray and Nigella Lawson. Beautiful… and she can cook? Her husband did alright for himself!

A Word on the Recipe Part of the Book
by Nuccia Ardagna
I really love food and I really enjoy preparing exquisite culinary creations for my family and friends. I am not a chef, but growing up with my Sicilian mom, aunts and grandmothers I certainly learned how to cook. We maintained our tradition of making our own sauce, marinating our own vegetables, making our own wine and growing our own garden. We may not have had much, but we always ate well that’s for sure. Maybe it’s in our DNA, who knows, but when I was suddenly forced to follow a strict gluten-free diet, after the initial panic subsided I knew I could make this work. It would take time and effort but I knew it wasn’t impossible.

So let’s talk about the recipes in this book and why I chose them. There are millions of cookbooks out there. There are many cooking channels featuring renowned chefs on TV. Each bring their own special something to the table. In this day and age, no one is reinventing the wheel when it comes to cooking, however we are all trying to eat healthier and putting a little bit of ourselves into our dishes.

I am no different. I don’t promise recipes you’ve never heard of before. Sometimes, just a tiny tweak to an old classic is enough to impress. In my case, I had to take old, favorite recipes I grew up with and in many cases modify them, as they now needed to be gluten-free.

My motto, which I emphasize in my book, is to stick to healthy fruits, vegetables and lean meats, all of which incidentally are gluten-free. There is of course the pasta and breaded dishes that required modification but short of making your own pasta from scratch or making your own breadcrumbs, these dishes require purchasing ready-made items.

I wanted my book to be simple enough for a beginner but wanted to include some of the more elaborate dishes as well in hopes that I could cater to those who aren’t so new in the kitchen. Many cookbook reviewers will not enjoy a particular book because of its simplicity while others might criticize the complexity of the recipes or the ingredients contained in other books. Bottom line is that you can’t please everyone and that’s fine too.

My goal was to keep it simple featuring classic recipes. Some may surprise you as to why I would include them in the book (like the prosciutto-melone antipasto) but I really wanted to because they are true classics and gluten-free to boot, not to mention a crowd-pleaser. Other recipes are native to Sicily and while some of these are simple and others require a little more effort, the goal was to share our heritage with you.

These recipes were was not meant to dazzle you with complex ingredients, but rather to help you eat well, simple while you are adapting to your new gluten-free lifestyle.
I hope you enjoy the carefully selected recipes. Stay tuned for a new book that will feature elaborate menus.

Find Going Against the Grain – Italian Style! on Amazon. This is one you’ll definitely want to add to your cookbook collection.

Helpful Links:

Nuccia’s Website
Book Tour Schedule for Going Against the Grain – Italian Style!

Bacon-Wrapped, Cream Cheese Stuffed Jalapenos Recipe (with a Vegetarian Option)

September 23, 2014 By Joi Sigers

Bacon. Cream Cheese. Jalapenos. Enough said, right?

These oven-baked little beauties are as delicious as they are easy to make. They’re also easy on the budget – something else we’re all looking for these days.

14 jalapeno peppers
4 ounces cream cheese, softened
7 bacon strips
berry sauce or ranch dressing (optional)

First of all, be careful when working with jalapeno peppers. If you want to be entirely safe, use disposable gloves. Handling the inside of a jalapeno can burn your skin – and if you transfer the oils to your eyes…. AGONY! Take extra precautions and don’t touch your face, whatever you do.

Can you tell that this gal has been there, done that?

For Bacon-Wrapped/Cream Cheese-Stuffed Jalapenos

Cut a slit in the peppers – lengthwise (pictured above). Remove the seeds and membranes and discard.
Spread about a teaspoonful of softened cream cheese into each pepper.
Cut bacon strips in half and partially cook in a skillet. You want them to be pliable, so be sure not to overcook them.
Wrap each cheese stuffed pepper with bacon and secure with a toothpick.
Place in an ungreased baking dish and bake, uncovered, at 350 degrees for 20 – 30 minutes. The longer you bake the peppers, the milder they’ll taste. If you have plenty of peppers to spare, I’d suggest testing one after 20 minutes, then (if that’s too hot) again at 30 minutes. They’ll actually be fine cooked for 45 minutes.

Serve either by themselves or with a little dish of ranch dressing. The bacon wrapped jalapenos drizzled with Ranch dressing are extra pretty and taste fantastic. The ranch helps tone down the heat of these little guys.

Vegetarian Alternative? Just skip the part about wrapping the peppers in pork shawls. Place them in the oven, as is. Either serve plain or use a simplistic berry sauce like the one described below the picture.

For the vegetarian (or baconless) version, I like to make a really simple little “Berry Sauce.” For the peppers shown here, I heated 4 TBS Red Pepper Jelly and 1 TBS Raspberry Preserves until I achieved the consistency I needed for drizzling. You can combine basically whatever fruit preserves you have on hand with red pepper jelly – I just prefer the sweetness of raspberry preserves. Drizzled across the top, it makes an already impressive and pretty dish even more so.

This method creates a sauce that will thicken FAST, so drizzle asap. If it begins to get too thick to drizzle.. which it will… sit your bottle in a cup of hot water.

If you’re feeling adventurous, here’s a Copycat Recipe for Arby’s Bronco Berry Sauce from Top Secret Recipes!

Review: The Blender Girl by Tess Masters

July 31, 2014 By Joi Sigers

The Blender Girl: Super-Easy, Super-Healthy Meals, Snacks, Desserts, and Drinks–100 Gluten-Free, Vegan Recipes! is currently the number 1 bestseller in blender recipes on Amazon and is receiving rave reviews.

Here comes another one!

As I’ve said 1,000,001 times, I collect cookbooks – they’re an obsession of mine. I don’t know where the fixation came from, but since my first cookbook (I was 16 at the time) to my most recent cookbook (never you mind about the age..), I treat each like any collector treats their individual prizes… like treasure. Someone once asked if I sell my cookbooks after I’ve reviewed or read them. I said… well, never you mind about that, too.

The Blender Girl is the most recent prized addition to my cookbook collection. It’s full of gluten free and healthy recipes and I can’t wait to try each one. Although the gorgeous author is on the cover drinking a smoothie, this cookbook is more than just smoothie recipes.

Don’t get me wrong, I’m ALL about smoothie recipes and the ones in this collection are fantastic – but I do love the fact that The Blender Girl has a wide variety of recipes. Below are just a few:

Raspberry Lemon Cheesecake (shake)
Pineapple Salsa (smoothie)
Artichoke and White Bean Dip
Incredibly Edible Edamame Dip
Onion and Herb Socca
French Dressing
Greek Salad/Dressing
Creamy Cauliflower (soup)
Thyme for Corn Chowder
Pesto
Chili
Pizza/Pizza Sauce
Creamy Mushroom Stroganoff
Key Lime Pudding
Orange Dreamsicles
Mint Chip Ice Cream
Sugar-Free No Pumpkin Pie
Healthy Butter
Many, many, many more!

If you’re committed to healthier eating, this honestly should be the next cookbook you buy. In addition to the wonderful recipes, you’ll learn the many benefits of eating a more wholesome diet. You’ll also learn all about soaking, sprouting, and dehydrating; proper food combining; and eating raw, probiotic-rich, and alkaline ingredients. Fortunately, it’s all in a very easy to understand format. You don’t need a dietitian’s degree or nutritionist’s experience.

You just need a blender!

This is a beautiful, very detailed, and reader-friendly cookbook that’ll help get you on your way to cleaner, healthier eating. See The Blender Girl: Super-Easy, Super-Healthy Meals, Snacks, Desserts, and Drinks–100 Gluten-Free, Vegan Recipes! for more information. This book is also available on Kindle.

Note: I received this book from the Blogging for Books program in exchange for this review. The opinions are entirely my own.

Tangy Honey Mustard Dip: Recipe With a “Kick-y” Ingredient

June 4, 2014 By Joi Sigers

In the Glutino Gluten Free Pretzels review I just posted, I told you about a killer Honey Mustard Dip I came up with. Inspired by these crisp and delicious little pretzels, I wanted a sweet and tangy honey mustard dip. One that special, delicious, gluten free, and (one of my all-time favorite adjectives) “kick-y”.

Definitely kick-y.

I have an old “go to” honey mustard dip I’ve always served with salads and chicken, but I wanted something a little more tangy. While scourging the refrigerator, I saw a bottle of Guy Fieri BBQ Brown Sugar Bourbon BBQ Sauce. I thought… “Hmmm, why not…”

I grabbed my other ingredients and set to work. I’ll list the brands I used but feel free to use your own brands. If (like me) you have to eat gluten free, though, be sure to choose brands that are. When it comes to Mayonnaise, Hellman’s is the only one I”ve found that IS gluten free. It’s also exceptional, so it’s all good.

Tangy Honey Mustard Dip

1 cup Hellman’s Mayo
4 tsp French’s Mustard
2 tsp lemon juice (freshly squeezed, if possible)
4 TBS Honey
2 TBS Guy Fieri Bourbon Brown Sugar BBQ Sauce
Rachael Ray’s Pink Himalayan Salt (just a little)

Combine everything. That’s it.

A Few Tips:

Experiment with different brands/flavors of BBQ Sauce. This brand and flavor is just my own personal favorite – which can probably be attributed to the fact that it’s pretty sweet.
This makes a good amount, which is a necessity because it’s super delicious – but feel free to half it if you’d like.
I use local honey which may or may not make the dip better.
For a knock out game day platter, serve block Colby cheese (sliced) and pretzels (Glutino for the GF crowd) along with the dip.
Chicken is excellent with this dip.
I would imagine that big fat baked pretzels would be amazing, too.
I’ve never used this dip as a salad dressing, but I’m thinking it’d be pretty darn good.

Gluten Free Version of Texas Roadhouse Rice