Gluten Free Cooking School » Supper Recipes

An Amazing Brined Gluten Free Turkey Recipe for Thanksgiving

Mary Frances — Wed, 16 Nov 2011 20:32:06 +0000

Here’s the last Thanksgiving recipe for this year….and it’s possible that I have left the best for last. This was the absolute best turkey John and I have ever eaten. Hands down, no contest, BEST TURKEY EVER. Now, this turkey does take a little more planning to pull-off, but it’s so very much worth it. Please do try it this Thanksgiving!

By the way, be sure to get a gluten free turkey. And, remember to put it into the refrigerator to thaw in plenty of time. When we made this recipe we used an 18 lb turkey (HUGE!) and if we had been making it for Thanskgiving we would have had to put it into the refrigerator to thaw on the Friday before Thanksgiving. Yes, that’s right. Thanksgiving is only eight days away, so stop now and figure out when that turkey needs to go into the oven!

Roasted Brined Turkey

1 turkey (10 – 25 lbs)
2 c. table salt or 4 c. kosher salt
2 gallons water
1 onion, peeled and quartered
1 carrot, cut into 1 in. pieces
1 celery stalk, cut into 1 in. pieces
1 orange, halved
6 – 8 Tbsp. olive oil, divided
large Ziplock roasting bag

Line your largest stock pot with a Ziplock roasting bag. Make the brine by combining the salt and water in a pitcher(s) and stirring until the salt has dissolved. Place the turkey (fresh or thawed, not frozen) into the lined stock pot and pour the brine in until the bag is full. Tie off the bag and refrigerate the turkey for 12 – 24 hours.

Preheat the oven to 325 degrees F and move the bottom oven rack to the lowest setting. Remove the turkey from the brine; wash and dry the inside and outside of the bird. Place the onion, celery, carrots, and orange in the cavity and brush the outside with 4 – 6 Tbsp of olive oil.
Place the turkey breast-side down on a roasting pan and pour ¾ c. water into the pan. Roast according to the following schedule and baste the back and legs with oil at least twice during the first roasting period.

If turkey weighs x: roast for y -
21 lbs: 3 hours

Take the turkey out of the oven, and using something to protect your hands, flip the turkey onto it’s back (watch out for hot juices!) Return the turkey to the oven and roast until a thermometer inserted into the thickest part of the thigh registers 170 degrees F. The 2nd roasting period will take 30 – 90 minutes depending on the size of the turkey. Baste the turkey with pan drippings once or twice during this final roasting. If the turkey is getting close to being done, but is not nicely browned turn the oven up to 400 for the last 5 – 10 minutes. Remove the turkey from the oven, place it on the serving platter and let is rest for 20 – 40 minutes before carving.

Gluten Free, Casein Free Bread Stuffing for Thanksgiving

Mary Frances — Wed, 16 Nov 2011 20:24:14 +0000

Having grown up on Cornbread Dressing, I had quite a mental block about making Bread Dressing. However, I have to say ,this recipe is quite good and it’s easy to make. So, if you’re still looking for a GF Thanskgiving stuffing/dressing recipe, this is a great option. If you need to be gluten free and corn free, then just make this dressing with your favorite GF/corn free bread.

The key to good stuffing/dressing is to cut the bread cubes to the right size and toast them well. Otherwise, you’ll end up with a soggy mess. If you’ve not done much cooking and would like to see how it’s done, a video demonstration is included in my Gluten Free Thanksgiving Made Easy Kit.

Gluten Free Bread Stuffing

10 c. gluten free bread, cut into ½” cubes
8 Tbsp. butter (use Earth Balance for casein free)
2 c. chopped onions
1 c. chopped celery
¼ – ½ c. minced parsley
1 tsp. sage
1 tsp. thyme
¾ tsp. salt
½ tsp. black pepper
1/3 to 1 c. chicken stock
2 large eggs (optional)

Preheat the oven to 400 F. Place the bread cubes on a baking sheet and toast for 5 – 10 minutes, stirring every 2 – 3 minutes. Pour the bread into a large bowl. Melt the butter over medium high heat. Add the onions and celery and cook for 5 minutes. Remove from the heat and stir in the parsley and spices. Add this to the toasted bread and toss until well combined.

Stir in the stock until the stuffing is lightly moist but not packed together. Taste and adjust the seasonings as desired. For a firm stuffing, stir in 2 beaten eggs and the more stock if needed to get to the desired consistency. Bake until the stuffing reaches an internal temperature of 165 F.

Green Bean Casserole (Gluten Free & Casein Free)

Mary Frances — Wed, 09 Nov 2011 22:01:35 +0000

There’s a reason that Green Bean Casserole is on every Thanksgiving table. It’s so easy! It’s not quite as easy when you can’t open up a can of Campbell’s Cream of Mushroom Soup, but it’s still not hard.

I’ve used toasted pecans as the crunchy topping for my casserole. If you’re really yearning for gluten free fried onions on top, you can make my gluten free fried onion rings ahead of time and use them as a topping. Just be sure to cut the onion rings very thin and hide these from anyone who might eat them before Thanksgiving. I think crushed potato chips would also be really good. I mean, can you really go wrong with cream soup and potato chips? No way.

Green Bean Casserole

20 oz. (4 c.) Green beans
1 recipe of Mary’s Condensed Cream of Soup with Mushroom
½ c. milk (non-dairy milk is fine)
2 c. toasted pecans, chopped

If you’re using fresh or frozen green beans, cook them in water in a large saucepan until they are tender. Then drain them and combine the green beans , the cream of mushroom soup, and milk in a large mixing bowl. Pour this into a casserole dish and bake at 350 F until the sauce is bubbly around the edges (approx. 25 minutes). Sprinkle the toasted pecans on top and bake for a few more minutes .

Would your Thanksgiving be less overwhelming if you knew the gluten free recipes that you’re planning would turn out wonderfully? Would it help to have a shopping list and cooking timeline to follow? Would you like to have someone to go to when you have questions? If so, then my Gluten Free Thanksgiving Made Easy Kit may be just what you need.

Simple Suppers: Bean Burritos in Gluten Free Tortillas

Mary Frances — Wed, 17 Nov 2010 06:20:42 +0000

There’s nothing particularly glamorous about bean burritos. If you had peeked into our dining room last night you would have had no idea that John and I were celebrating one of the biggest turning points in our lives. But, for us, celebrating my first day working full-time on Gluten Free Cooking School (!!!!!!) with burritos made of homemade gluten free tortillas and simple, fresh ingredients seemed the most appropriate meal in the world.

These tortillas are an improved version of the gluten free tortilla recipe that I posted a couple of years ago. The new version is much more flexible and the dough is easier to roll out. If you’d like to make your own gluten free tortillas, the improved recipe is included in our new e-book.

Bean Burritos:
gluten free tortillas
pinto beans
rice
lettuce
tomatoes

I was cooking by eye last night, so I can only give you a general description of what I did. If I were to make this again I would do the following:

Cook a large pot of white rice (2 parts water: 1 part rice) and a large pot of pinto beans (you can substitute canned beans). Then, add approximately two cups of beans to a skillet that has been pre-heated with a small amount of oil. Mash about half of the beans with the back of a spoon. Add a small amount of stock (1/2 cup?) and 1 – 2 Tbsp. of any seasonings that you like. I used cumin and oregano – GF taco seasoning would also be good. Let the beans simmer on medium for until heated through. The mashed beans will soak up the stock, so you may have to add more stock to get a good consistency.

Take a tortilla and layer a small amount of beans, rice, lettuce, and tomato in the center. Roll the left and right sides towards the middle. Then fold the bottom of the tortilla up and over the fillings and roll towards the top. Leave the seam of the burrito on the bottom of the plate.

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Gluten Free Pie Crust: Impossibly Easy

Mary Frances — Wed, 28 Apr 2010 20:20:10 +0000

Making a gluten free pie crust has never been high on my priority list. My grandmother, who made almost everything from scratch, always used store bought pie crusts. And honestly, if she didn’t make it from scratch, then chances are that I won’t either. It doesn’t help that the Whole Foods five miles from our house carries lovely gluten free pie crusts in the freezer section.

I am, however, intrigued by the concept of the Bisquick Impossibly Easy Pies. These are sweet and savory “pie” recipes that General Mills published back in the early 80′s. Bisquick mix is added to the pie filling, and when the pie bakes the Bisquick forms a crust in the bottom of the pan. Easy enough!

I’ve been wanting to try some of these recipes because it seems like an easy way to cook a quick supper. However, until General Mills releases their new gluten free Bisquick this summer, and possibly even after that, I need a Bisquick type mix to use in the recipes.

Bisquick is simply the dry ingredients for biscuits, plus partially-hydrogenated oil. In order to make a gluten free version all you have to do is mix up the dry ingredients for your biscuit recipe (flour, salt, and baking soda/baking powder), cut in the butter or shortening, and then store in the freezer. Depending on your dietary needs, the fat component can be butter, vegan butter, shortening, or coconut oil.

The only real question that I have about making the homemade mix is whether or not to add xanthan gum. My gluten free biscuits recipe does include xanthan gum to prevent crumbling, but I’m not sure that it’s needed for these pie recipes. Xanthan gum reacts to liquids, unlike gluten which is only activated after it has been disturbed by stirring or kneading, so adding xanthan gum to the mix might result in a finished pie that is not the right consistency. Howver, I can’t imagine that the gluten free Bisquick recipe won’t have xanthan gum in it. I think the only option is to try some of these recipes both ways.

Here is the recipe for the biscuit mix if you’d like to join me in this experiment. Many of the Impossibly Easy Pies call for 1/2 cup of Bisquick, so I’ve included the measurements for 1/2 cup and for a larger batch.

Here is a short list of some of the Impossibly Easy Pie recipes – there are many more official recipes on the Betty Crocker website, but you can also find others by googling “impossible pie recipes”. Post your results in the comments; if you’d like to send a picture then email it to maryfrances [at] glutenfreecookingschool [dot] com. Happy Baking everybody!

Pumpkin Pie                        Chicken & Broccoli Pie
Easy Taco Pie                   Ham & Swiss Pie
Bacon Pie                                   Coconut Pie
Cheesecake Pie                        French Apple Pie
Coconut Chocolate Pie         Spinach – Parmesan Pie

Gluten Free Quick Biscuit Mix
(makes 4 and 2/3 cups)
1 1/2 c. brown rice flour
2 c. corn starch
1/2 c. soy flour or sorghum flour
2 tsp. baking powder
2 tsp. salt
1 1/2 tsp. baking soda
2 tsp. xanthan gum (optional)
1 stick of butter

(makes 1/2 cup)
2 Tbsp. + 1 3/4 tsp. brown rice flour
3 Tbsp. + 1 1/4 tsp. corn starch
2 1/2 tsp. soy flour or sorghum flour
1/4 tsp. baking powder
1/4 tsp. salt
1/4 tsp. baking soda
1/4 tsp. xanthan gum (optional)
2 1/2 tsp. butter

Instructions: Mix dry ingredients together and then cut the butter into the flour using a pastry blender, or by pinching the butter into small chunks and then whirring everything together in your food processor. Store in the freezer for up to six months.

Gluten Free Fried Chicken Tenders

Mary Frances — Sun, 01 Mar 2009 01:50:53 +0000

During the month of February I will be featuring some of my recipes that have recently been on the menu for Gluten Free Suppers. Many of these recipes have not been published at Gluten Free Cooking School before because they are from my childhood or our pre-vegetarian days. And since they contain meat, I don’t have any pictures to share. But in these busy pre-baby and tax season day, I’ve decided to publish them anyway. Enjoy!

Fried Chicken with Toasted Pimento Cheese Sandwich
4 boneless skinless chicken breast halves
Gluten-free flour mix
Salt
Black pepper
Paprika
1 c. buttermilk (may sub 1 c. milk alternative + 1 Tbsp cider vinegar)
Canola or peanut oil

Cooking Directions: Cut chicken into strips and soak in salted water overnight. Drain chicken and pat dry. Whisk egg into buttermilk. Put flour mix in a shallow pan and sprinkle with a few dashes each of salt, black pepper &; paprika. Dip chicken into buttermilk mixture and then coat with flour. Set aside on a paper towel. Once all chicken has been coated, recoat the chicken with additional flour. Heat oil over medium heat in a large deep skillet. Drop a bit of flour in oil to test if the oil is hot enough – it should sizzle as soon as it hits the oil. Fry chicken pieces until a light golden brown, only flip once. Do not crowd. Place chicken on paper towels to drain when they are done. Coating will darken once the chicken is out of the oil.

Toasted Pimento Cheese Sandwich

8 oz. medium cheddar cheese, grated
2 oz. cream cheese (optional, but suggested)
grated white or yellow onion (optional, but suggested)
3/8 – 1/4 c. mayonnaise or Vegannaise
2 oz. jar of pimentos
dash of red pepper (optional)
salt, to taste
pepper, to taste

Gluten-Free sandwich bread
butter
lettuce (optional)

Filling: Grate the cheddar cheese on the fine side of your grater. If you have time, set the cheese out on the counter for a few minutes before you grate it. The closer the cheese is to room temperature the better it will combine with the other ingredients. Cut the cream cheese into small cubes and add it to the cheddar cheese. The cubing will make it easier to combine. Cut a white or yellow onion in half and peel one half. Run the cut side of the peeled half over the coarse side of your grater 10-20 times. (Hold the grater over the mixing bowl because there will be some onion juice). If you don’t like onions, you can omit this step. Add the remaining ingredients: mayonnaise, pimentos (including the liquid), red pepper, salt and pepper. Stir ingredients until well combined and until there are no visible chunks of cream cheese.

Sandwich: Heat a skillet over medium heat. Spread a thin layer of butter on one side of your bread slices. Put the bread butter side down into the skillet and cook until the bread begins to brown. Once the bread is browned, remove it from the skillet. Spread a thick layer of pimento cheese on the bread. Top with lettuce and another slice of bread.

If you’re interested in learning more about the weekly menu plan with shopping list from Gluten Free Suppers, click here.

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Chicken & Spinach Quesadillas

Mary Frances — Fri, 13 Feb 2009 01:41:45 +0000

Chicken & Spinach Quesadillas

2 chicken breasts
16 oz frozen chopped spinach, thawed
6 oz cream cheese, room temperature
1/2 tsp dried oregano
1/2 tsp salt
Feta cheese, optional
8 GF flour tortillas

Cooking Directions: Place chicken breasts in pot of water and bring to a simmer. Cook chicken until there is no pink in the middle. Drain and set aside; shred chicken when cool.

Squeeze water from the thawed spinach and place in a bowl. Add cream cheese, oregano, salt, and shredded chicken. Stir to combine. Spread 1/4 of the spinach mixture over a large flour tortilla, sprinkle with Feta cheese and top with another tortilla. Cook quesadilla in a lightly oiled skillet over medium heat until both sides are golden. Slice into fourths and serve with sour cream and salsa.

Serving Suggestion: Brown White Rice (1 c white rice, 1/2 c butter, 14 oz beef broth, 14 oz chicken broth, dash of garlic powder) Place all ingredients in a casserole dish and bake at 425 degrees for one hour.

If you’re interested in learning more about the weekly menu plan with shopping list from Gluten Free Suppers, click here.

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Chicken Fajita Quesadillas

Mary Frances — Wed, 11 Feb 2009 03:12:49 +0000

Chicken Fajita Quesadillas

2 c. shredded chicken
1 large onion
2 large bell peppers
1 tsp oil
1 c. cheddar cheese, grated
16 corn tortillas
Fajita seasoning (McCormick’s suggested)

Cooking Directions: Slice peppers and onion into thin strips. Heat a large skillet to medium heat and sauté peppers and onions in oil. When the vegetables are tender, add the shredded chicken and season to taste with seasoning. Cook until the chicken is hot. Set the vegetables and chicken aside.

Heat a skillet or griddle to medium-high heat. Place one tortilla on the skillet. Sprinkle 1 Tbsp of cheese on the tortilla; spread 1/8 of the chicken/veggie mixture on top; sprinkle another tablespoon of cheese; top with a second tortilla. Once the bottom tortilla has browned, flip the quesadilla and cook until the second tortilla has browned. Remove the quesadilla to a plate in a warm oven and repeat for the remaining 7 quesadillas.

Serving Suggestion: Refried beans topped with salsa.

If you’re interested in learning more about the weekly menu plan with shopping list from Gluten Free Suppers, click here.

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Dad’s Brown White Rice

Mary Frances — Tue, 11 Nov 2008 04:25:04 +0000

My mind has been drifting towards Thanksgiving this week and I’ve been testing out a few side dishes. Side dishes are, after all, my favorite part of the Thanksgiving meal and all of you give me a great excuse to enjoy them for weeks instead of one little weekend.

This recipe is from my Dad and is one of my all time favorites. There is no way that I can have just one serving. My mom usually has to give me a look on my 3rd trip back for more =) Don’t skip on the butter the first time you make it. I know that it’s an obscene amount . . . but it’s worth it.

Dad’s Brown White Rice

1 c. white rice
1 stick of butter or butter sub
14 oz. beef broth
14 oz. chicken broth
dash of garlic powder
1/2 lb. white button mushrooms, sliced (optional)

1. Place all ingredients into a 2.5 quart casserole dish.
2. Bake at 425 degrees F for one hour.

*Vegetarians – I substituted 28 oz. of water, 2 tsp. Better than Bouillon Vegetarian Chicken and 2 tsp. Better than Bouillon Vegetarian Beef for the broths.
*Casein free – Try 1/2 c. of olive oil if you don’t have a non-dairy butter substitute.

Gluten Free Pizza: Homemade Gluten Free Pizza Crust

Mary Frances — Fri, 17 Oct 2008 02:02:19 +0000

Nothing says Friday like a cold drink and a large gluten free pizza. If pizza hasn’t made it back into your diet, try our favorite GF pizza recipe tonight. We’ve been trying new topping combinations lately and are using the menus from these restaurants for inspiration. What’s your favorite pizza topping?

For more quick pizza topping ideas, check out my ebook, The Gluten Free Survival Guide. I’ve included all of my favorite recipes, plus a bunch of quick and easy pizza recipes.

California Pizza Kitchen Pizza Menu
Mellow Mushroom Menus
Sal’s Pizza

Gluten Free Pizza Dough

Ingredients:
1 Tbsp. yeast
1 1/3 c. milk (soy, cow, or rice)
1 tsp. sugar

2 1/3 c. of my gluten free flour mix*
2 tsp. xanthan gum
1 tsp salt

2 tsp. olive oil
2 tsp. cider vinegar

Cooking Instructions:
1. Put your pizza stone into the oven and preheat the oven to 400 degrees .

2. Heat the milk in the microwave so that it is warm. Combine the milk with the sugar and yeast in a small mixing bowl. Let your liquid mixture sit and “proof” while you get the dry ingredients ready.

3. Combine the flour mix, salt and xanthan gum.

4. Add the oil and vinegar to the yeast mixture, which should have some air bubbles by now. Then add all of liquid ingredients into the flour mixture and mix well with your hands.

5. Place the dough onto a heavily floured rolling board (I use rice flour) and knead the dough for several minutes, working in the rice flour until you dough is pliable and not sticky.

6. Roll the dough out into a circle that is approximately 1/8″ thick. Move the crust to the hot pizza stone ( a pizza peel makes moving the crust into and out of the oven much easier) and bake at 400 degrees until the top of the crust gets just a hint of color.

7. Remove the crust from the oven. Add all of your toppings, and then put back in the oven to bake until your toppings look well done (e.g. cheese starts to brown).

Yields: 8 large slices

* If you’re allergic to soy, you can substitute Mary’s Gluten Free Soy Free All Purpose Flour Mix

More Pizza Posts:
Gluten Free Pizza: Cheese Pizza and Pizza Party Tips
Easy Gluten Free Pizza Crust: Pan Pizza Recipe

Gluten Free Cooking School » Supper Recipes

An Amazing Brined Gluten Free Turkey Recipe for Thanksgiving

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Gluten Free, Casein Free Bread Stuffing for Thanksgiving

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Green Bean Casserole (Gluten Free & Casein Free)

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Simple Suppers: Bean Burritos in Gluten Free Tortillas

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Gluten Free Pie Crust: Impossibly Easy

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Gluten Free Fried Chicken Tenders

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Chicken & Spinach Quesadillas

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Chicken Fajita Quesadillas

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Dad’s Brown White Rice

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Gluten Free Pizza Dough

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