Gluten Free Eggplant Parmesan

 

 

 

 

Gluten Free Eggplant Parmesan
 
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Gluten Free Eggplant Parmesan
Author:
Recipe type: Main
Serves: 6
Ingredients
  • 3 medium eggplants
  • 2 tablespoons olive oil
  • 1 pound ground Johnsonville Mild Italian Sausage- gluten free
  • salt and pepper
  • 1 cup shredded mozzarella cheese
  • ½ cup grated parmesan cheese
  • MARINARA SAUCE
  • 1 can (29 oz.) Hunts Tomato Sauce - gluten free
  • 1 can (14.5 oz.) Hunts Diced Tomatoes with Basil, Garlic and Oregano - gluten free
  • 1 can (6 oz.) Hunts Tomato Paste - gluten free
  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • ⅓ cup fresh basil, chopped
  • 3 garlic cloves, minced
  • black pepper
Instructions
  1. Preheat oven to 400 degrees F.
  2. Cut the eggplants lengthwise and scoop out the middle leaving about ⅓ inch around the sides. Brush olive oil inside the eggplants and roast facing up for 20 minutes then set aside.
  3. Heat 2 tablespoons olive oil on a large saucepan. Add half of the garlic and onions, saute until translucent about 5 minutes. Then add the tomato sauces and fresh basil. Simmer for 10 minutes and season with salt and pepper.
  4. Heat a large pan over medium high heat then add 1 tablespoon olive oil and the remaining minced garlic. Saute for few seconds then add the Italian sausage.. Cook the sausage breaking up as you go about 10 minutes. Add half of the sauce mixture and cook for 2 more minutes.
  5. Add the remaining sausage mixture with the marinara sauce before spreading over the bottom of a baking dish. Arrange the eggplant shells on the baking dish. Fill the eggplants with the sausage mixture. Top with the cheeses and some chopped basil. Bake for 20 minutes at 400 degrees or until bubbly.
  6. Garnish with more basil if you like. Serve

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Gluten Free Beef Stroganoff

 

 

Gluten Free Beef Stroganoff
 
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Gluten Free Beef Stroganoff
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 2 New York steaks, thinly sliced
  • olive oil
  • 3 tablespoons butter
  • ⅔ cup sour cream
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 teaspoons McCormick Paprika - gluten free
  • ⅓ cup fresh chopped parsley
  • salt and pepper
  • 16 oz mushrooms, sliced
  • ¼ cup Brandy
  • 1 teaspoon lemon zest
Instructions
  1. Season beef with paprika, salt and pepper.
  2. Heat a medium pan to medium heat. Add a splash of olive oil then add the onion ans garlic. Saute for 10 minutes or until lightly browned. Set aside.
  3. Heat a cast iron pan to medium high heat then add a splash of olive oil then the mushrooms. Cook mushrooms until browned then season with salt and pepper. Add the beef and saute for 2 to 3 minutes. Add the sauteed onions to the pan then add butter and brandy. Stir in the parsley, lemon zest and the sour cream. Simmer for 2 minutes. Adjust seasoning if needed. Serve with more sour cream if desired. Yum!

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Gluten Free Beef with Cream of Mushroom Soup

 

Gluten Free Beef with Cream of Mushroom Soup
 
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Gluten Free Beef with Cream of Mushroom Soup
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 2 rib eye steaks, trimmed and cut into bite pieces
  • 2 boxes (12 oz) Pacific Cream of Mushroom Condensed Soup - gluten free
  • ½ cup milk
  • McCormick Paprika - gluten free
  • 3 garlic cloves, minced
  • 1 teaspoon dried thyme McCormick - gluten free
  • salt and pepper
  • olive oil
  • fresh parsley, chopped for garnish
  • 1 package jovial inherently good traditional egg pasta - gluten free
Instructions
  1. Cook the pasta according to package directions.
  2. Drizzle olive oil over beef. Season with salt, pepper, paprika, thyme and garlic. Heat a large pan and add some olive oil. Cook beef about 3 to 4 minutes until done, set aside.On the same pan add the mushroom soup and milk. Season with salt and pepper. Let it boil a little bit then add the beef back. Simmer for a couple of minutes. Serve with pasta.

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Gluten Free Meatloaf with Bacon

 

 

 

Gluten Free Meatloaf with Bacon
 
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Gluten Free Meatloaf with Bacon
Author:
Recipe type: Main
Serves: 6
Ingredients
  • MEATLOAF
  • 2 pounds ground beef
  • 1 pound ground pork
  • ½ cup Ener-G Bread Crumbs (This is Gluten Free)
  • 2 eggs
  • 1 teaspoon fresh thyme
  • salt and pepper
  • 4-5 bacon slices Hempler's Smoked Bacon (this is gluten free)
  • TOMATO RELISH
  • 2 tablespoon extra virgin olive oil
  • 1 onion, finely diced
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 2 tomatoes, halved, seeded, and finely diced
  • 2 red bell peppers, cored, seeded, and finely diced
  • ¼ cup fresh chopped parsley
  • 1 tablespoon Worcestershire Sauce (Lea & Perrins are Gluten Free)
  • 1 (14 ounces) bottle ketchup (Heinz, Hunts brands are Gluten Free)
  • salt and pepper
Instructions
  1. Preheat oven to 350 degrees f.
  2. Coat skillet with olive oil over medium heat. Saute onion, garlic, and bay leaves for few minutes.
  3. Add red bell peppers and cook for 3 minutes. Add tomatoes, parsley, ketchup, and Worcestershire; season with salt and pepper.
  4. Simmer the relish for 5 minutes. Remove from heat.
  5. In a large bowl, combine ground beef and pork with 1½ cup of the tomato relish, eggs, thyme, and bread crumbs; season with salt and pepper.
  6. Lightly oil a rimmed baking pan.
  7. Transfer the meat mixture to the center of the baking pan and form into a log.
  8. Coat the top of the meatloaf with ½ cup tomato relish. Lay bacon crosswise.
  9. Bake the meatloaf for 1½ hours until bacon is crispy and the meatloaf is firm. Rotate meatloaf few times to cook the bacon evenly.
  10. Serve with the remaining relish.

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Gluten Free Beef Bibimbap

 

 

Gluten Free Beef Bibimbap
 
Prep time
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Gluten Free Beef Bibimbap
Author:
Recipe type: Main
Serves: 6
Ingredients
  • 16 oz Jamine rice
  • 1 cup julienned carrots
  • 2 green onions, sliced
  • few radishes, thinly sliced
  • 2 New York Steaks or any good cut, thinly sliced
  • 1 teaspoon sesame oil
  • 5 tablespoons Tamari soy sauce - gluten free
  • 2 tablespoons brown sugar
  • 1 tablespoon grated fresh ginger
  • 3 garlic cloves, minced
  • 1 tablespoon clabber girl cornstarch - gluten free
  • vegetable oil
  • 4 eggs
  • 1 tablespoon sesame seeds
  • 1 cucumber, thinly sliced
  • gluten free Gochujang Sauce
  • 2 tablespoons butter
  • McCormick Garlic Salt - gluten free
  • salt and black pepper
Instructions
  1. Cook rice according to directions.
  2. Season beef with salt and pepper.
  3. In a small bowl combine the soy sauce, brown sugar, garlic, cornstarch, ginger and sesame oil. Heat a cast iron pan over medium high heat. Add a splash of cooking oil and cook the beef for few minutes. Add the soy sauce mixture with the beef and let sizzle a little bit then set aside.
  4. Clean the pan real quick and return to medium high heat. Melt butter to the pan then add rice. Do not disturb rice right away. Stir rice nicely, season with garlic-salt powder and cook until lightly crispy about 5 minutes.
  5. Heat a non stick pan to low and cook the eggs sunny side up.
  6. Place a portion of the rice in a serving bowl. Top with beef, carrots, radishes, cucumber, green onions, 1 egg, the gochujang sauce and toasted sesame seeds. Yum!

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