Tag Archives: Gluten-Free Meals

Gluten-Free Valentines Day Dinner

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You can be Gluten-Free and have food allergies and still have a magnificent meal!  Many people go out for dinner on Valentine’s Day.  I actually prefer to eat at home where I can make a fabulous meal that is safe for me to eat at a fraction of the price we would pay at a restaurant.

We had a scrumptious Valentine’s Day Dinner last night.  We had Cornish Game Hens, Asparagus and Brown Rice.  Here is the recipe for anyone who is interested.

Cornish Game Hens

I prefer to buy fresh cornish game hens.  I had to ask the meat department of our grocery store for them as they were not out on the shelves, and I did not want to buy frozen hens.

  • Spray a casserole dish with cooking spray and put the hens in the dish on their breasts, with backs facing up.
  • Rub the hens with olive oil
  • Place hens on breasts and season with your favorite herbs.
  • Turn hens onto their backs and do the same.  Make sure you spread the seasoning onto the sides of the bird’s so that you cover their wings and legs with seasoning.
  • For seasoning I used: a little seasoned salt, a little paprika and herbes de provence (which is a mixture of herbs that includes rosemary, oregano, basil and thyme).
  • Cut up an onion and fill the cavities of the birds with the onion
  • Bake at 350 degrees for approximately 1 hour and 15 minutes depending on your oven and the size of the hens.

Brown Rice – When the hens have approximately 45 minutes to go, start on the brown rice.

  • Put a cup of rice into a pot
  • Add in water to cover the rice approximately 1/2 inch.
  • Boil the water, then set the stovetop to simmer.
  • Cover the rice and simmer for about 40 minutes.
  • Check frequently and add enough water if needed to prevent burning.

Asparagus

Start the asparagus approximately 10 minutes before the meal is ready.

  • Wash and cut off ends of the asparagus.
  • Fill a pan with enough water to cover the asparagus.
  • Bring water to a boil and put the asparagus into the water.
  • Cover the pan and cook on medium heat for approximately 5 minutes.  Cook less for a more crunchy asparagus.
  • Drain and serve plain or with a little butter or margarine to taste.

You can spoon the drippings from the juice of the hens and the olive oil onto the birds, the rice and the asparagus.  So so delicious! I never eat the whole bird, so I am having the rest of it for lunch today.  Can’t wait!

Valentine's Day Dinner

Gluten-Free Fondus

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Once or twice a year we make a fondu at home; last night was one of these times.   It is easy and fun to make and a lot of fun to eat together.  There’s something really enjoyable about preparing it and  dipping your food it into a cheese, wine and flour mix and eating it with family and friends.

Our fondus are a little different, and we think better, than any that you can buy at a restaurant.  First of all, my husband, and now my son, are experts at making fondu.  Secondly, we don’t just dip bread in the fondu, not only because I can’t eat “regular” bread, but because it’s boring.  We eat slightly steamed broccoli, small potatoes, sliced apples, cornichons (small french pickles), and the rest of my family eat the bread .

How do I eat fondu given that I am both gluten-free and dairy-free?  First of all, we substitute rice flour for “regular wheat flour”.  I don’t even have wheat flour in my house.  We shred two types of cheese – guyere and swiss – which we mix with the rice flour in a pot with white wine.  In the meantime we lightly steam the broccoli, cook the potatoes, cut up the apples and the bread for those who eat bread and put them in bowls around the fondu pot on the table.  Then we dig in.

Since I am allergic to dairy I can generally only do this once a year when I am feeling really good, and only with lactose and allergy pills, or so I thought.  This was one of the best fondus we have had in a long time.

We topped it off late in the evening with a dark chocolate fondu.  I carefully and slowly melted dark chocolate pieces in the microwave to get it to a liquid and smooth consistency.  In the meantime I cut up banana, peeled and cut up oranges, apples, and put out strawberries and blueberries.  Given that I am allergic to milk chocolate and strawberries and I have a low tolerance for dark chocolate I have to be very careful with this dish too.  I even had a separate fondu for people to eat the strawberries.  It was fabulous and everyone enjoyed it, including me.

These are great party meals and great fun to eat with family and friends.  Everyone loved them and they were happy and fine today.  Unfortunately I woke up in agony and was sick all day today.  What was I thinking eating dairy at all and eating both dairy and chocolate in the same evening?  If you are gluten-free, you can easily substitute rice flour and you can also purchase gluten-free bread/baguettes for your fondu.  But if like me you are dairy free, think long and hard before you dig in.  It is going to be a long time before I do this again.  I may eat it once the memories of my reaction fade, maybe in another year!

Gluten-Free Breaded Fish

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This is one of my favorite breaded fish recipes.  So easy, so delicious, so good.  My family, who is not gluten-free, loves it as much as I do.  I always have leftovers, which I love, so I can have a great, healthy lunch the next day.

Ingredients:

  • mild white fish (1 pound will feed approximately 3 people).  We like cod, basa, sole and pollack to name a few.
  • eggs, egg replacer,  soy milk or rice milk mixed with a little gluten-free flour for thickness
  • gluten-free bread crumbs
  • onions and spices (optional)

Preparation:

  • In one casserole dish crack two eggs and whip together until completely blended.  If you don’t want to use eggs, you can use egg replacer, or a gluten-free “milk drink” mixed with a tablespoon or more of gluten-free flour for thickness.
  • In another casserole dish pour in bread crumbs.  You can add spices such as salt, pepper, paprika, garlic, etc. to the bread crumbs before or after coating the fish, if you want to.
  • Dip the fish into the eggs and then into the gluten-free bread crumbs, coating completely on both sides, and adding bread crumbs as needed.
  • Pour olive oil into a pan on medium heat on your stove top.  Put the breaded fish into the pan and cover.  Cook for approximately 5 minutes per side, until golden brown and flaky.  Cook more time for a thicker fish, less time for a thinner fish.
  • Cut onions into slices and cook with fish: if you put them in with the fish at the beginning they will get dark and crunchy.  If you put them in when you turn the fish over they will be lighter and softer.

Tips:

  • If you prefer you can bake the fish instead of cooking it on the stovetop, at 350 degrees for approximately 7 minutes per side, depending on the thickness of the fish.  Be sure to spray the casserole dish and coat with olive oil.