Tag: onion

Traditional Lasagna

I’m not a huge tomato sauce person, but lasagna is one of my weaknesses. How could I resist? Gooey cheese, layers of meat and noodles, that sauce pulling the whole thing together. And because I couldn’t find gluten-free lasagna noodles ahead of time, I bought 12 boxes from Amazon. That’s a whole lotta lasagna.

The way I figure it, I have enough noodles to last me several years!*

It takes about five minutes of Internet research to discover that everyone has a favorite lasagna recipe, ranging from quick to laborious. Or, there is no wrong way to make a lasagna. Take what works for you and don’t worry too much about doing it “right” — as long as it’s tasty, you’re good.

This recipe involves making your own Bolognese sauce, so it will take some time (think of a terrific sauce simmering on the stove all afternoon, that’s what we’re doing here). Letting the sauce simmer develops a rich flavor — one I find hard to replicate with store-bought sauces (which, of course, I use when time is working against me).

As you will see in the notes, you can skip steps 1 − 6 if you are pressed for time.

* — Okay, truth: those noodles will be gone in no time since I’m testing different lasagna styles.

Chicken, Sausage, and Spinach Lasagna

It should be obvious by now that I love meals that result in lots of yummy leftovers. Lasagna fits that need perfectly. It’s such a flexible dish — there are so many ways to make it, it can be made ahead of time and popped in the oven later, and it’s a great dish for those nights when it’s your turn to host your book club.

Because my local grocery stores don’t carry gluten-free lasagna noodles, I bought a case from Amazon.com. The price was fantastic, and knowing I have the noodles handy opens up a wide range of of possibilities…including lasagna roll-ups and cupcakes! Once you have your favorite base recipe, it’s easy to try different serving ideas.

I know that most people think of red meat sauce and loads of cheese when they think lasagna (I know I do), but this recipe takes the dish in a whole different direction. You can continue with the Italian flavor profile, mix in a little Mexican or Southwest American, or go wild with Caribbean spices. Whatever tickles your palate.

Meatloaf with Ketchup-Vinegar Glaze

I grew up eating really bad meatloaf — it was dry and covered with ketchup. Yet I still loved the stuff. I love it even more now that I’m an adult because, as with many of the foods from my childhood, I’ve discovered and refined recipes that suit my more adventurous tastes. But I admit it: I still frequently use a variation on the traditional ketchup glaze.

Traditional meatloaves are made with a bread-and-milk panade. Unless you’re doing a lot of gluten-free baking, chances are you don’t have much GF bread to spare. Another option is gluten-free breadcrumbs, or…you can do as I do and use meaty, tasty mushrooms to your meatloaf. In addition to adding incredible flavor, mushrooms help keep your meatloaf moist and increases flavor.

This recipe includes basic seasonings. Use them as suggestions. Fresh herbs and different spices can change up the flavor in great ways. Like heat? Add some cayenne or fresh jalapeno. I sometimes add about a 1/2 cup of shredded Parmesan cheese to my meatloaf mixture. There is no one way to make a meatloaf.

One thing: while you can make your meatloaf in a loaf pan, I like this freeform style because it keeps the loaf from stewing in its juices.

[box type=”note” style=”rounded” border=”full”]Instead the ketchup glaze, serve with mushroom gravy.[/box]

Chili con Carne

When the craving for chili hits, you gotta go with it. Otherwise, it haunts you. There’s nothing in the world that can be substituted.

The process of making chili ranges from complex to very simple. My recipe is in the moderate range. Do a little work upfront, then let it simmer for a while. It’s very customizable (see the Notes and Meal Suggestions). This recipe calls for beef, but you can go with ground turkey (or shredded turkey). You can use pork. You can use chicken. Don’t want beans? Don’t have to have ‘em.

In fact, there is only one, unbreakable rule when it comes to chili-making: do not skimp on the cumin! You can adjust this seasoning, that ingredient, but the cumin is essential.

Once we were at a friend’s for a Super Bowl party. I took one sniff of his chili and knew it would be good. The cumin was right there. He seemed surprised that I knew about the cumin rule. I think he doesn’t get out enough.

A note about heat. My husband loves his food very spicy. I am more of a medium, and this recipe reflects my tastes. As you review the list of ingredients, take your personal tastes into consideration. You can always start on the careful side and adjust the seasonings as you go.

Everything Gumbo

For the gluten-free eater, gumbo is one of those foods we will likely never enjoy in a restaurant. At the heart of this dish is the classic New Orleans-style roux — a mix of flour and oil cooked until it is a rich, deep brown. Roux is synonymous with gumbo.

But I love gumbo, and knew I could make an excellent dish using gluten-free flour, specifically, in my case, Bob’s Red Mill All-Purpose GF flour. I also borrowed a trick from Alton Brown, using my oven to build my roux. This allowed me to do all my prep work while the roux turned a gorgeous shade of chocolate brown.

You can make chicken gumbo, shrimp gumbo, vegetarian gumbo, gumbo with okra, without okra. It’s your gumbo. This recipe has everything but the okra (which I prefer served on the side, lightly fried rather than in the stew itself). As a bonus, gumbo served over steamed rice makes an impressive they’ll-never-guess-it’s-GF party dish!

Chicken with Sour Cream Sauce

Yeah, I know. Another chicken and sauce recipe. What can I say? I love dressing up plain chicken to make it special. Particularly chicken breasts. Of course, this recipe can be made with any type of boneless, skinless cut of chicken. Which is great because the grocery stores of the world have just realized that customers adore chicken thighs!

Sorta Chicken Pot Pie

Once, in a moment of weakness, I confessed my deepest, darkest secret to my former boss: at those times I really needed serious comfort food, I reached for frozen chicken pot pies served over rice. Ain’t nothing healthy about that, but so comforting.

Obviously, I never eat like this in front of my husband. At least, I hope I don’t.

My former boss has never forgotten this. Just like I know about her meatball sandwich cravings. Sometimes, you just need food that serves your soul. Food that reminds you of something…even if that memory is a formerly-frozen chicken pot pie made on an assembly line.

So one day, faced with leftover chicken and carrots and celery that needed to be used, I thought “pot pie”. Then I thought “do I really want to make gluten-free pot pie?” The answer was — and was based quite a bit on the time of day this craving hit — was no. However, I still had the chicken, carrots, and celery.

Something had to be done.

This is definitely not the stuff you remember from your childhood. I serve it over rice (score!). And — in another nod to my misspent youth — took advantage of GF Bisquik to make drop biscuits to serve as my “crust”.