Category: Entree

Shrimp Corn Cakes – Gluten-Free

Shrimp and corn pair perfectly in this scrumptious fried delectable. I just made them for New Year’s dinner. You can make just a few at a time, but I make 3 dozen and then freeze them in packages for future dinners. Dip them in any sauce that you like from hot and spicy to my homemade cocktail sauce.

Preparation Time: 30 minutes

Cooking Time: 6 minutes per cake/batch (3 dozen is 4 or 5 batches depending on the size of your pan = 24ish minutes)

Overall Time:: 54 to 60 minutes

Servings: 3 dozen

Ingredients

2 cups ONION, chopped (1 medium)
6 cloves GARLIC, minced 
2 lbs SHRIMP, peeled and deveined, finely chopped (I mush in food processor)
OIL for frying (amount will depend on pan and how many cakes in each)
3 cups GLUTEN-FREE ALL PURPOSE FLOUR (with Xanthan Gum)
1 cup GLUTEN-FREE CORN MEAL
4 tablespoons CORN STARCH
4 teaspoons BAKING POWDER
1 teaspoon SALT
1 teaspoon BLACK PEPPER
1 can (15 oz) CREAMED-STYLE CORN
1 can (15 oz) WHOLE KERNEL CORN
4 large EGGS, beaten
Sides:
   Quinoa (15-20 minutes on stovetop)
   Frozen or fresh seasonal vegetables (6-7 minutes)
   Cocktail sauce or any sauce of your choice for fried fish.

Directions

  • PREPARE SHRIMP
    • If using frozen shrimp, you can quickly DEFROST them by placing the amount of shrimp you want in a colander. Place the colander in a large bowl and run it under cold water until the water covers the shrimp. Let the shrimp sit in the cold water for about 10 minutes. PULL the shrimp out of the water and RINSE with fresh water. DRAIN and PAT DRY.
    • If you use shell-on shrimp, remove the shells or purchase already shelled shrimp.
    • DEVEIN the shrimp if not already cleaned.
    • CHOP SHRIMP finely or pulse in the food processor until a chunky mush.
    • Set aside
  • PREPARE QUINOA or RICE per package directions (15-20 minutes) at the appropriate time.
  • PREPARE VEGETABLES per package directions (~8 minutes) at the appropriate time.
  • PREPARE 1 or 2 cookie sheets with paper towels to drain cakes when they come out of frying.
  • HEAT 1-1/2 tablespoons of oil in a large skillet (cast iron or heavy pans work best) over medium-high heat
  • COOK onions until tender.
  • ADD garlic and COOK for 1 more minute
  • ADD the shrimp to the skillet, spreading the shrimp out evenly in the pan and keep TURNING until the shrimp turns a nice pink.
  • REMOVE from heat and set aside.
  • In a large bowl (big enough to handle everything), MIX the dry ingredients: flour, cornmeal, cornstarch, baking powder, salt and pepper.
  • In another bowl, MIX the wet ingredients: corn, eggs, and shrimp mixture.
  • STIR the wet ingredients into the dry just enough to get everything moistened.
  • WIPE the skillet with a paper towel so that you can reuse it.
  • HEAT 1/4 inch of oil to 375 degrees (the way I know it is hot enough is I drop a small bit of batter into the oil and if it sizzles but does not splatter, it is good).
  • In batches (depending on the size of your skillet), DROP* 1 heaping tablespoon of the mixture into the skillet and fry until golden brown (2 to 3 minutes per side – then flip). I use 2 spatulas to flip.
    • * I love my 1 tablespoon ice cream scooper, which makes life easier. Once the cake is in pan, I flatten it with the back of a spatula.
  • PLACE finished cakes on prepared paper towels to DRAIN.
  • SERVE with quinoa or rice with a side of seasonal vegetables and my homemade cocktail sauce.
  • STORE in the refrigerator in an air-tight container for 2 days. FREEZE for 3 months.
Shrimp Corn Cakes
Serve with quinoa & seasonal vegetables

Inspired by TasteofHome.com Shrimp Corn Cakes with Soy Mayo

Chicken Marsala – Gluten Free

My family is crazy about this classic chicken dish – mushrooms, chicken breasts, and marsala wine. It is light and moist with just the right amount of spices. This dish is great to serve to company but works well as a quick weekday dinner as well. I paired it with dairy-free mashed red potatoes and broccoli.

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Servings: 4

Ingredients

1/4 cup GLUTEN-FREE ALL-PURPOSE BAKING FLOUR* 
1/2 teaspoon SALT
1/4 teaspoon GROUND BLACK PEPPER
1/2 teaspoon DRIED OREGANO
2 skinless, boneless CHICKEN BREASTS (cut in half and pounded to 1/4")
8 tablespoons VEGAN BUTTER
8 tablespoons OLIVE OIL
2 cups slices MUSHROOMS
1 cup MARSALA WINE
1/2 cup COOKING SHERRY

Directions

  • In a shallow bowl, MIX flour, salt, pepper, and oregano.
  • ROLL the chicken around in the flour mixture until it is completely coated on all sides. SHAKE off excess.
  • In a large skillet over MEDIUM heat, MELT butter and oil together.
  • PLACE chicken in pan and lightly brown on one site.
  • TURN OVER chicken and ADD mushrooms.
  • POUR in wine and sherry.
  • COVER skillet and SIMMER for 10 minutes, TURNING once.
  • It is done when chicken is no longer pink and juices run clear.
  • TIP: Gluten-free flour should never be scooped directly from the package because it compacts. Spoon it out into your measuring cup and level off to make sure you get the right amount. Doesn’t matter so much in this recipe but it does if you are baking.

Yummy Chicken Pot Pie and Pie Crust Gluten-free Dairy-free

I was yearning for a gluten-free chicken pot pie that had more stuff in it than just 4 cubes of chicken and a few peas and carrots, and especially with a crust that wasn’t just placed on top and fell right off. I realized that I had to make my own from scratch since nothing like that was available commercially. WOW! was I surprised at how yummy it came out. Not only is the crust flaky but the filling is full of white meat chicken, carrots, peas, onion, and gravy that is flavorful and filling. You can shorten the preparation time by using a store-bought gluten-free crust if you can find one.

Preparation Time: 40 minutes (20 Crust, 20 Filling)

Cooking Time: 40 minutes

Total Time: 1 hour 20 minutes

Cooling Time: 15 minutes (the more time the better)

Servings: 12 slices

Ingredients

CRUST
(makes 2-10" crusts for top and bottom)
3 cups GLUTEN-FREE ALL-PURPOSE BAKING FLOUR with Xanthan gum included
1/2 teaspoon SALT (or more to taste)
1 cup (2 sticks) VEGAN BUTTER (I use EARTH BALANCE) - cold
1/2 cup DAIRY-FREE MILK ALTERNATIVE (I use CASHEW MILK) - cold

FILLING
2 fresh skinless, boneless CHICKEN BREASTS - cubed
  (omit chicken and substitute spinach to make it vegetarian)
1 can SLICED CARROTS (or 1 cup fresh or frozen)
1 can GREEN PEAS (or 1 cup fresh or frozen)
1/3 cup VEGAN BUTTER
1/3 cup YELLOW ONION, chopped
1/3 cup GLUTEN-FREE ALL-PURPOSE BAKING FLOUR
1/2 teaspoon SALT
1/4 teaspoon BLACK PEPPER
1/2 teaspoon GARLIC POWDER
1/2 teaspoon DRIED THYME
4 cups (32 oz) CHICKEN BROTH/STOCK (or use Vegan Stock)
2/3 cup DAIRY-FREE MILK ALTERNATIVE (Cashew)

Directions

  • PRE-HEAT oven to 425 degrees F
  • SPRAY PIE PAN with non-stick spray or shorting
  • CRUST INSTRUCTIONS
    • In a medium bowl, COMBINE Gluten-Free All-Purpose Flour with Xanthan gum and salt together
    • CUT cold vegan butter into the flour mixture (I use a knife and fork because I don’t have a pastry knife). The butter should be about the size of peas.
    • ADD dairy-free milk, a little at a time, to moisten the mixture.
    • Using your hands WORK the milk into the flour until a good dough is formed. Add more milk if needed.
    • SEPARATE dough into 2 balls
    • ROLL 1 ball between 2 pieces of lightly dusted wax paper with a rolling pin (or on a gluten-free floured dough board) until you have a circle at least 10′ in diameter (match your pie pan size).
    • Remove the top piece of wax paper and FLIP the dough into the bottom of the pie pan. Remove the bottom piece of wax paper and gently press the dough into the bottom of the pan making sure to close any cracks in the dough by gently rubbing with your fingers.
    • TRIM edges if needed
    • ROLL 2d ball between 2 pieces of wax paper like you did the 1st one
    • Set 2d crust aside until you are ready for it
  • FILLING INSTRUCTIONS
    • In a medium saucepan, COMBINE chicken, carrots, and peas. ADD 4 cups of broth/stock to cover and BOIL for 15 minutes. REMOVE from heat, DRAIN but SAVE stock to be used later, and set aside
    • In a medium saucepan (the same or new) over medium heat, MELT butter and COOK onions until soft and translucent.
    • STIR in flour, salt, pepper, thyme, garlic powder.
    • SLOWLY STIR in 1-3/4 cup of saved stock and dairy-free milk.
    • SIMMER over medium-low heat until thick. STIR frequently.
    • REMOVE from heat and set aside.
  • PIE CONSTRUCTION INSTRUCTIONS
    • PLACE the CHICKEN MIXTURE in the bottom pie crust, filling about 1/2 way
    • POUR GRAVY MIXTURE over top of chicken mixture, filling about 3/4 way
    • COVER the pie with the 2d crust and SEAL the edges using a fork around the whole rim, trimming any excess that hangs over the sides.
    • PRICK the top of the crust with a fork in many places, or cut a few slits, to let the steam escape.
    • BAKE on a BAKING SHEET on BOTTOM RACK for 35-40 minutes or until the top is golden brown.
    • COOL for at least 15 minutes to allow the filling to set
  • STORE in the refrigerator for up to 4 days.

Inspired by a bunch of good recipes: https://www.glutenfreepalate.com/ and https://www.allrecipes.com/recipe/26317/chicken-pot-pie-ix/

Let me know if you made it and what you think.

Thanks for visiting Lorians Kitchen

Easy Salmon & Asparagus in Foil

Quick and easy foil packets of salmon and asparagus baked in the oven make this dairy-free / gluten-free high protein dinner something to look forward to on a busy night. Thaw frozen fillets in the refrigerator during the day so they are ready to cook when you get home from work.

Preparation Time: 5 minutes

Cooking Time: 14-17 minutes

Servings: 2

Ingredients

2 SALMON fillets
1/2 teaspoon ROASTED GARLIC POWDER
1/2 teaspoon PAPRIKA 
1/2 teaspoon ground BLACK PEPPER
1/2 teaspoon KOSHER SALT 
1/2 pound ASPARAGUS SPEARS, trim the ends off
1/2 cup VEGAN BUTTER, melted (EARTH BALANCE Non-soy sticks)
3 tablespoons LEMON JUICE
1/2 tablespoon GARLIC, minced
1 teaspoon BASIL

Directions

  • PREHEAT the oven to 400 degrees F
  • PREPARE 2 sheets of heavy-duty aluminum foil (about 12X18″)
  • CUT the ends off the asparagus and divide the bunch in 2
  • In a small bowl, MIX garlic powder, paprika, salt and pepper
  • SPRINKLE 1/2 the dry mixture on one side of the salmon fillets and RUB gently totally covering the fillets
  • FLIP the salmon fillets and SPRINKLE the other 1/2 of the dry mixture and RUB gently to ensure fillets are well seasoned
  • PLACE each salmon fillet in the center of a foil sheet
  • PLACE 1 asparagus bunch next to each fillet on the foil
  • In a small bowl, MIX the melted butter, lemon juice, minced garlic and basil
  • Turn the edges up on the foil packets a little bit so that the butter doesn’t overflow and POUR the butter mixture over everything
  • SEAL the foil packets:
    • With the fillet and asparagus in the center of the foil sheet, BRING the long sides together in the center
    • CREASE the pieces together and tightly fold in a downward motion, continuing to create folds until the foil lies flat against the packet’s top
    • FOLD the shorter sides inward in a similar fashion. You don’t want the steam or juices to escape.
  • BAKE in the oven for 12-14 minutes
  • Carefully OPEN the tops of the foil packets and BROIL for 2 more minutes
  • SERVE with an additional side of rice if so desired
  • STORE in the refrigerator in an air-tight container for 1-2 days
  • Gather all ingredients
  • Mix rub
  • Run fillets and place in foil
  • Prepare butter mixture
  • Combine well
  • Fold foil packets
  • Enjoy in less than 30 minutes

Asparagus Salmon Foil Packet dinner inspired by www.eazypeaszymeals.com

Foil Packet instructions inspired by https://www.tasteofhome.com/article/how-to-cook-in-foil-packets/

Gluten-Free Maple Dijon Shrimp

Shrimp is my quick and easy dinner protein, especially because I can use frozen, peeled and deveined shrimp in only 10 minutes. This sauce is sweet and tangy and sticks perfectly to the shrimp, making it just right for licking your fingers. I buy a 2 lb bag of frozen large shrimp when I find it on sale so that I always have some on hand. If you have time, make the sauce about 30 minutes before and let the shrimp marinate in the refrigerator allowing for a more robust flavor. I served the shrimp over vegetable infused quinoa with steamed seasonal vegetables.

Preparation Time: 12 minutes

Cooking Time: 6-8 minutes

Servings: 4

Ingredients

1 lb of SHRIMP, peeled and deveined (I like tail-on)
1/2 cup MAPLE SYRUP
2 tablespoons of LEMON JUICE
2 tablespoons of GLUTEN FREE SOY SAUCE
2 teaspoons DIJON MUSTARD
1 teaspoons GINGERROOT, minced
1 tablespoons of extra virgin OLIVE OIL
Dried PARSLEY
Sides:
   Stovetop Quinoa (15-20 minutes)
   Frozen seasonal vegetables (6-7 minutes)

Directions

  • PREPARE SHRIMP
    • If using frozen shrimp, you can quickly DEFROST them by placing the amount of shrimp you want to cook in a colander. Place the colander in a large bowl and run it under cold water until water covers the shrimp. Let the shrimp sit in the cold water for about 10 minutes. PULL the shrimp out of the water and RINSE with fresh water. DRAIN and PAT DRY before adding to marinade.
    • If you use shell on shrimp, which adds more flavor to the dish, it can get messy to eat. I prefer to remove the shells prior to cooking or purchase already shelled shrimp. But I do leave the tails on. It’s a personal choice.
    • DEVEIN the shrimp before cooking if you are taking the shell off
  • PREPARE QUINOA or RICE per package directions (15-20 minutes)
  • PREPARE MARINADE
    • In a large bowl (big enough for the shrimp), WHISK together maple syrup, lemon juice, gingerroot, gluten-free soy sauce, and mustard
    • ADD the thawed shrimp and MIX well to cover
    • If you have the time, REFRIGERATE for 30 minutes
  • PREPARE VEGETABLES per package directions (~8 minutes)
  • HEAT olive oil in a large skillet over medium-high heat
  • ADD the marinated shrimp to the skillet, spreading the shrimp out evenly in the pan and add some leftover marinade as well to heat as additional sauce
  • COOK the shrimp for 2 minutes and then TURN them over and cook another 2 minutes (this is mostly to heat them if using precooked shrimp). COOK 3-4 minutes a side if using uncooked shrimp, until they turn a nice pink.
  • REMOVE from heat and SPRINKLE with dried parsley
  • SERVE over quinoa or rice with a side of seasonal vegetables, using extra sauce if you like
  • STORE in the refrigerator in an air-tight container for 2 days
  • Start your sides
  • Thaw shrimp for 10 minutes
  • Gather ingredients
  • Whisk your marinade
  • Cover shrimp with marinade
  • Saute your shrimp 2 minutes a side
  • Fluff quinoa
  • Serve over quinoa with seasonal vegetables

30-minute Gluten-Free Spaghetti with Zucchini and Meatless Meatballs


This quick mostly store-bought ingredients meal helps me get through the week, especially by Wednesday night. Store-bought/ pre-made vegan meatballs or vegan Italian sausage adds a hearty chunkiness to the sauce. Zucchini is my Italian go-to add-in vegetable for pasta sauce but any vegetable or mix of vegetables will work (carrots, eggplant, squash…). With a few additions, jar sauce can taste like homemade in no time.

Preparation time: 5 minutes

Cooking time: 25 minutes

Servings: 3-4

Ingredients

9 meatleass gluten-free/dairy-free meatballs or Italian sausage
1 pound gluten-free SPAGHETTI pasta noodles
2 tablespoon OLIVE OIL
2 medium ZUCCHINI, sliced
1 ONION, chopped
24 ounce jar of PASTA SAUCE (I like tomato & basil flavored)
1 tablespoon BASIL, if not using flavored sauce
1 teaspoon OREGANO, if not using flavored sauce
1 pinch KOSHER SALT, to taste
1/2 teaspoon ground BLACK PEPPER, to taste
Optional toppings:
   Sprinkle of Vegan PARMESAN CHEESE

Directions

  • PREPARE PASTA (approximately 11 minutes)
    • In the appropriately sized saucepan for the amount of pasta you are cooking, BOIL water over high heat. COOK pasta according to the package.
    • Drain the pasta and save some of the water to use later in the sauce (like 1/4 cup)
  • PREPARE MEATBALLS (approximately 10 minutes to bake)
    • Follow the package directions for skillet cooking or baking of meatballs
    • SET ASIDE when done
  • PREPARE ZUCCHINI and SAUCE (while pasta and meatballs are cooking)
    • In a skillet over medium-high heat, ADD oil until hot
    • ADD zucchini and onions and SAUTE for 5 minutes until the zucchini is browned but not soft
    • ADD the pasta sauce to the skillet and bring to a BOIL
    • LOWER the head and let SIMMER for 8-10 minutes (Reducing the sauce thickens it and concentrates the flavors).
  • PUT IT ALL TOGETHER
    • ADD the meatballs to the sauce and toss to cover
    • USE the saved pasta water to extend the sauce if needed
    • Heat the mixture until meatballs are sufficiently warmed
  • PLATE up pasta and TOSS with sauce mixture
  • SERVE with a topping of vegan parmesan cheese if you like
  • STORE pasta separate from sauce in airtight containers in the refrigerator for 3-4 days. FREEZE sauce for up to 3 months. Pasta doesn’t freeze well.
  • Gather ingredients
  • Cook metaballs and pasta
  • Cut onion & zucchini
  • Saute until browned
  • Add sauce and spices
  • Add meatballs
  • Serve over pasta

Sweet & Sour Veggie Stir-Fry with Fried Tofu

I really enjoy the mix of sweet and sour flavors and this easy 30-minute veggie stir-fry highlights the flavor combination well. As you know if you have tried some of my other stir-fry tofu recipes, use extra firm cubes, dry them well, roll them in cornstarch and fry them in the wok for that perfect texture.

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Servings: 4

Ingredients

SAUCE
   Sweet & Sour Sauce
   1 can (8 ounces) CRUSHED PINEAPPLE in 100% juice
         (drain and retain juice)
   1/2 cup packed BROWN SUGAR
   1 tablespoon CORNSTARCH
   1/2 teaspoon SALT
   1/2 cup WATER
   6 tablespoons APPLE CIDER VINEGAR 
STIR-FRY
  1 tablespoon cooking OIL
  1 14-ounce block of extra firm TOFU, pre-cubed
  1 10-ounce bag of mixed ASIAN Vegetables
  2 tablespoons CORNSTARCH
  Pinch of SALT
BASMATI RICE, per serving
Optional Toppings: toasted sesame seeds, seaweed, or green onions

Directions

  • PREPARE RICE according to package directions
  • PREPARE SAUCE
    • OPEN pineapple can and PRESS out the juice into a separate cup. SET aside
    • In a medium saucepan, MIX brown sugar and cornstarch
    • ADD water and the separated pineapple juice. STIR
    • STIR in the vinegar
    • BOIL over medium-high heat STIR continuously for 1 minute
    • ADD crushed pineapple and continuing stirring until thick
  • PREPARE TOFU
    • If using prepackaged extra firm cubes, DRAIN water from the package. PAT dry with a paper towel. SPRINKLE with a pinch of salt.
    • If using a block of extra firm tofu, DRAIN water from the package. Line a plate or baking sheet with paper towels. Place tofu on top of the paper towels and then cover with another layer of paper towels. PRESS gently to remove extra moisture. CUT tofu into 1-inch cubes. SPRINKLE with salt.
    • In a large bowl, PLACE 2 tablespoons of cornstarch.
    • ADD dried tofu cubes to cornstarch and roll them around until they are evenly coated.
    • HEAT 1 tablespoon of oil in a wok (or large skillet) over medium heat. Roll oil around to make sure to coat bottom and sides.
    •  ADD coated tofu to wok and cook for 2 to 3 minutes until golden brown on one side. Do not stir for the first 2 minutes so that it can set. 
    • With a spatula, TURN and brown the tofu on the other side for another 2 to 3 minutes until it’s totally golden. STIR occasionally.
    • TRANSFER the tofu to a plate lined with a paper towel and set aside.
  • PREPARE VEGGIES 
    •  COOK frozen vegetables in the WOK according to directions on the package (usually steam for 6 or 7 minutes)
  • COMBINE ALL INGREDIENTS
    • Return the wok to high HEAT
    • ADD tofu to the veggies in the wok
    • ADD sauce and using a large spatula TURN to coat everything evenly.  Season to taste.
  • SERVE over rice. Sprinkle with toasted sesame seeds, seaweed, or green onions.
  • STORE in an airtight container for 2-3 days.
  • Prepare rice
  • Prepare sauce
  • Dry and roll tofu in cornstarch
  • Fry tofu
  • Use frozen veggies
  • Cook veggies in wok
  • Combine all ingredients with sauce
  • Serve over rice with a sprinkle of seaweed

Kidney Chickpea Vegetable Soup

I’m stuck inside today because of winter storm Petra, with snow expected to be 8 inches before it turns to ice. So, I crafted this hearty vegetable soup full of vitamins and minerals for dinner. I paired it with my incredible vegan gluten-free grilled cheese sandwich, but it would go great with crusty french bread too. You can actually use whatever vegetables or beans you have in the cabinet so feel free to improvise.

Preparation Time: 10 minutes

Cooking Time: 45 minutes

Servings: 6

Ingredients

2 tablespoons OLIVE OIL
1 yellow ONION, diced
4 cloves GARLIC, minced
4 large CARROTS, peeled and sliced
4 CELERY stalks, diced
2 cups little RED POTATOES, scrubbed and cubed
4 cups VEGETABLE BROTH
4 cups WATER
1 15 ounce can of DICED TOMATOES
1 15 ounce can of KERNAL CORN
1 15 ounce can of GREEN BEANS
1 15 ounce can KIDNEY BEANS, drained and rinsed
1 BAY LEAF
1 teaspoon dried THYME
1/2 teaspoon dried ROSEMARY
1 15 ounce can CHICKPEAS, drained and rinsed
SALT and PEPPER to taste

Directions

  • GATHER and PREPARE all ingredients
  • HEAT oil in a large stock pot over medium-high heat
  • ADD onion and garlic and SAUTE for 5 minutes
  • ADD celery, carrots, potatoes and SAUTE for another 5 minutes stirring frequently
  • ADD thyme, rosemary, and salt and pepper to taste
  • ADD broth, water, kidney beans, corn, green beans, and bay leaf and bring to a BOIL
  • When boiling, REDUCE heat, COVER, and SIMMER for 20 minutes
  • STIR in chickpeas and ADD more salt and pepper to taste and cook an additional 15 minutes
  • SERVE warm
  • STORE in the refrigerator in an airtight container for a week or freeze for up to 4 months
  • Gather ingredients
  • Slice, dice, and chop
  • Saute onion & garlic
  • Soften veggies
  • Add broth & water
  • Simmer
  • Enjoy with a nice gluten-free vegan grilled cheese sandwich

Yesterday’s Leftovers Omelet

When there is just a little bit of veggies and rice left over from the night before or you have some fajitas from a Mexican dinner in the refrigerator that you just don’t want to go to waste, the solution is this easy omelet that is great for breakfast or dinner. Basically, you can mix almost anything with a couple of eggs and have a tasty meal in less than 15 minutes.

Preparation Time: 5 minutes

Cooking Time: 10 minutes

Servings: 2

Ingredients

Any combination of veggies and starches can work. 
May I suggest:
1/2 ONION, chopped
1 cup MUSHROOMS, sliced
1 BELL PEPPER, chopped
1 small bowl leftover cooked RICE, warmed or 
  chopped up boiled or roasted POTATOES
2 or 3 small TOMATOES
4 EGGS, beaten
Splash of DAIRY-FREE MILK ALTERNATIVE, I like cashew milk
1 teaspoon DAIRY-FREE BUTTER
SALT & PEPPER to taste
Handful of VEGAN CHEDDAR CHEESE, shredded

Directions

  • Depending on what leftovers you are using, you may or may not need to CHOP them up a little finer before frying
  • In a medium skillet, with a metal handle so that it can go in the oven, over medium-high heat, MELT the butter
  • FRY the vegetable leftovers together
  • WARM rice in a microwave if using
  • ADD rice or potatoes, salt and pepper to taste
  • If you are adding fish (or even meat) now would be the time to mix it in. COOK all ingredients until you feel they are well heated
  • BEAT eggs with a splash of dairy-free milk in a small bowl
  • POUR beaten egg mixture over the leftovers covering all ingredients. Depending on how much leftovers you use, you may need to add another egg or even 2.
  • COOK until the bottom of omelet is golden but the top is still uncooked
  • REMOVE the skillet from stove
  • ADD a handful of cheese shreds and place skillet under the oven BROILER until the top is golden brown and the eggs appear set (cooked through)
  • CUT the omelet in half or quarters, depending on size
  • SERVE with gluten-free toast and fresh fruit for breakfast or try a nice salad for dinner
  • STORE in an airtight container in the refrigerator for 2 days (would you call these leftover leftovers?)
  • Fry leftover vegetables and starch
  • Beat eggs with a splash of milk-alternative
  • Fry omelet until bottom is golden brown
  • Sprinkle with cheese and broil in oven until top is done
  • Cut and serve with toast

15-Minute Dairy-Free Shrimp Scampi with Sweet Peas

Make any night special when you turn dairy-free butter, garlic, olive oil, red pepper flakes, and white wine into this quick and easy shrimp scampi. I use frozen jumbo shrimp with the tails on, which defrost in ice water in 10 minutes. Because I love sweet peas, I tend to go overboard with them in the mix – how many you add to the plate is really up to you.

Preparation Time: 10 minutes

Cooking Time: 5 minutes

Servings: 4

Ingredients

1-1/2 pounds (24-30) large or jumbo SHRIMP, shelled & deveined
  I use tail-on because it's pretty. 6 to 8 shrimp per person
3 tablespoons vegan BUTTER 
2 tablespoons extra virgin OLIVE OIL
4-5 cloves GARLIC, minced (1 tablespoon)
1/2 teaspoon RED PEPPER FLAKES (more to taste)
1/2 teaspoon KOSHER SALT (more to taste)
1/2 cup WHITE COOKING WINE
1 tablesppon LEMON JUICE
Ground BLACK PEPPER to taste
Top with PARSLEY, chopped
10-12 Ounces of SWEET PEAS (1 bag frozen)
SERVING SUGGESTION: Serve over JASMINE RICE

Directions

  • COOK rice or pasta according to package directions. This may take up to 20 minutes so start it before defrosting shrimp.
  • PREPARE SHRIMP
    • If using frozen shrimp, you can quickly DEFROST them by placing the amount of shrimp you want to cook in a colander. Place the colander in a large bowl and run it under cold water until water covers the shrimp. Let the shrimp sit in the cold water for about 10 minutes. PULL the shrimp out of the water and RINSE with fresh water. DRAIN and PAT DRY before adding to skillet.
    • Shell on shrimp adds more flavor to the scampi but is messy to eat, I prefer to remove the shells prior to cooking. But I do leave the tails on. It’s a personal choice.
    • DEVEIN shrimp before cooking if taking the shell off.
  • COOK frozen sweet peas according to package directions (usually 5 minutes in the microwave)
  • HEAT a skillet on high
  • When hot, REDUCE heat to medium-high and ADD butter and olive oil until melted and foam has subsided
  • ADD garlic, red pepper flakes, and salt and SAUTE until garlic starts to brown. Do not let the mixture burn.
  • ADD shrimp to skillet
  • STIR in the white wine and mix well. COAT shrimp well with the butter, oil, wine mixture
  • Evenly spread shrimp in the skillet and INCREASE heat to high
  • BOIL everything for 3 minutes
  • FLIP the shrimp over and BOIL for another 1-2 minutes
  • REMOVE from heat and ADD lemon juice and black pepper
  • SERVE over rice with sweet peas and a sprinkle of parsley
  • STORE in an airtight container in the refrigerator for up to 2 days
Defrost frozen raw shrimp
Saute with butter, oil, garlic, and wine
Flip to cook on both sides
Enjoy over rice with peas

Inspired by Simply Recipes Shrimp Scampi

30-Minute Zucchini Patties – Dairy-Free & Gluten-Free

There are many healthy reasons to eat zucchini: it’s a good source of fiber, calcium, minerals, and vitamins. But let’s face it, I love these 30-minute vegetable patties just because they taste amazing. Dairy-free cheese makes them moist and red pepper flakes give them a little kick. Dip them in some marinara sauce and serve with more veggies and rice. You can make 16 cakes if you want them for appetizers, but I make 8 big ones and have 2 for dinner.

Preparation Time: 15 minutes

Cooking Time: 6-12 minutes (6 minutes a cake)

Servings: 8 cakes

Ingredients

2 medium ZUCCHINI (3 cups)
3 EGGS, beaten
1 small ONION, chopped
3 cloves GARLIC, chopped
3/4 cup gluten-free ITALIAN BREAD CRUMBS
1/4 cup gluten-free ALL PURPOSE FLOUR (or gf baking mix)
1/4 cup dairy-free PEPPERJACK CHEESE
1/2 cup dairy-free CHEDDER CHEESE
1/2 teaspoon KOSHER SALT
1/2 teaspoon RED PEPPER FLAKES
2 tablespoons VEGETABLE OIL

Directions

  • PREPARE zucchini
    • SHRED 3 cups of zucchini. I use a food processor which makes it quick and easy.
    • SALT zucchini and place in a colander for 10 minutes
    • PRESS down on the zucchini with paper towels to express all the excess liquid into the sink. Getting out as much moisture as you can will improve the texture of the patty.
    • PAT dry with a paper towel
  • In a medium bowl, BEAT the eggs
  • ADD the onion, garlic, gluten-free flour, dairy-free cheeses, red pepper flakes, and salt to taste. MIX well.
  • STIR zucchini into the mixture and mix well
  • PLACE bread crumbs in a flat bottom baking dish
  • Wet your hands slightly and fORM the zucchini mixture into patties
  • ROLL the patty into the bread crumbs, making sure to coat each side fully
  • In a large skillet, HEAT the oil over medium-high heat
  • Place the patties into the skillet and COOK for 3 to 4 minutes per side, until golden brown
  • REMOVE patties from skillet and DRAIN/BLOT on a plate covered with a paper towel
  • SERVE with marinara sauce for dipping
  • STORE in foil in the refrigerator for 4-5 days. FREEZE for 90 days.
  • Gather ingredients
  • Shred zucchini
  • Salt and let zucchini sit to drain excess moisture
  • Beat eggs
  • Mix everything but zucchini
  • Now add zucchini
  • Prepare to bread patties
  • Roll patties in breading
  • Fry 3 minutes each side
  • Flip until golden
  • Drain patties on paper towels
  • Serve with marinara sauce, rice, and veggies

Inspired by Allrecipes.com Zucchini Patties

Instant Pot Great Northern Bean Chicken Soup

The Polar Vortex has brought unprecedented cold weather. They say it hasn’t been this cold in a generation. Cold Weather = Hot Soup. I quickly sauteed some chicken and pressure cooked it with Great Northern White beans, onion, garlic, carrots, green and red peppers, and spices to make this dairy-free and gluten-free tummy warmer in less than an hour. Stay warm.

Preparation Time: 15 minutes

Cooking Time: 20 minutes (plus preheating and cooling of Instant Pot)

Servings: 8

Ingredients

1-1/2 tablespoons OLIVE OIL
3 skinless boneless CHICKEN BREAST (2 lbs)
2 YELLOW ONIONS, diced
1 tablespoon (3 cloves) GARLIC, minced
6 cups reduced-sodium CHICKEN BROTH
4 large CARROTS, peeled and cut into 1/2 inch slices
1/2 GREEN BELL PEPPER, diced
1/2 RED BELL PEPPER, diced
1 30-ounze can GREAT NORTHERN WHITE BEANS, drained & rinsed
2 BAY LEAF
1 teaspoon dried ROSEMARY
1/2 teaspoon dried THYME
1/4 teaspoon SMOKED PAPRIKA
1 teaspoon SALT
1/2 teaspoon ground BLACK PEPPER
Optional Toppings: Gluten-Free TORTILLA CHIPS

Directions

  • PREPARE CHICKEN
    • Turn Instant Pot on to SAUTE normal setting
    • When pot display says ‘HOT,’ ADD the oil and SWIRL it around to coat the bottom of the pot
    • ADD chicken breasts and SAUTE the chicken, about 3 minutes each side, until browned (6 minutes total)
    • REMOVE chicken from pot and set aside
  • PREPARE SOUP
    • With Instant Pot still on SAUTE normal setting, ADD the onions and cook for 3 minutes, until translucent
    • ADD the garlic and SAUTE another 30 seconds, stir frequently
    • ADD carrots, green pepper, red pepper, bay leaf, rosemary, thyme, smoked paprika, salt, and pepper and mix well
    • STIR in the broth and SCRAPE pot to mix well
    • STIR in beans and mix well
    • RETURN the chicken to the pot and submerge in broth mixture
  • COOK SOUP
    • CLOSE the pot lid tightly
    • SET pressure release valve to ‘SEALING’
    • SET manual pressure cook button to high pressure for 10 minutes
    • The Instant Pot will reach desired pressure within 10-15 minutes and then it will begin to count down the set amount of time
    • When the timer finishes counting down the 10 minutes, PRESS ‘CANCEL,’ and carefully MOVE the release value to ‘VENTING.’ Allow a natural pressure release for 5 to 10 minutes, and then you can quick pressure release the rest. Use tremendous caution when working with steam and when venting your Instant Pot.
    • REMOVE the lid once the pot pressure is released and using tongs REMOVE chicken from the pot and place in a bowl
    • SHRED chicken by holding each piece with a fork or the tongs and pulling it apart with another fork. Chicken should be well cooked and shred easily.
    • RETURN shredded chicken to the pot and STIR
    • SEASON soup with additional salt and pepper to taste
  • SERVE in bowls topped with gluten-free tortilla chips
  • STORE in the refrigerator for 2-3 days in an airtight container
  • Gather ingredients
  • Dice onion & mince garlic
  • Drain & rinse beans
  • Prepare all veggies
  • Prepare chicken
  • Set Instant Pot
  • Add oil when HOT
  • Saute chicken
  • Remove & set aside
  • Saute onion & garlic
  • Add veggies
  • Add spices
  • Add broth
  • Add beans
  • Return chicken to soup and pressure cook for 10 minutes
  • Remove chicken carefully
  • Shred chicken with a fork and tongs
  • Shred completely
  • Add chicken back into soup
  • Serve with gluten-free tortilla chips

Inspired by Instant Pot Chicken and White Bean Soup by 365daysofcrockpot.com

Dairy-Free Pan Roasted Swordfish with Garlic Spinach & Rosemary Red Potatoes

If you like flavor, this 30-minute easy to prepare gluten and dairy free restaurant-style dinner is my new go-to favorite. If you want to impress someone but don’t have much time, this is the perfect seafood dinner to do it with. The secret for the swordfish is my dairy-free seasoned compound butter which was inspired by Chef Dennis. Paired with garlic spinach and rosemary potatoes, you can’t get much more flavorful in 30 minutes. Let me know what you think.

Preparation time: 15 minutes

Cooking time: 15 minutes

Servings: 2

Ingredients

SWORDFISH
  1 tablespoon EXTRA VIRGIN OLIVE OIL
  2 6-ounce SWORDFISH fillets
  Pinch SEA SALT
  2 tablespoons VEGAN BUTTER, room temperature
  1 1/2 teaspoons dried PARSLEY
  1 clove GARLIC, minced
  1/2 teaspoon GINGER, ground
  1/8 teaspoon crushed RED PEPPER
  1/4 teaspoon LEMON JUICE
POTATOES
  4 cups RED POTATOES, cubed
  1 tablespoon VEGAN BUTTER, melted
  1 clove GARLIC, minced
  1 teaspoon dried ROSEMARY
  SALT & PEPPER to taste
SPINACH
  1 10-ounce bag of SPINACH (4 cups fresh)
  1 tablespoon EXTRA VIRGIN OLIVE OIL
  1/2 teaspoon GARLIC SALT
  Sprinkle of VEGAN PARMESAN CHEESE

Directions

  • PREPARE SWORDFISH
    • PREHEAT over to 400 degrees F
    • SEASON the swordfish with sea salt to taste
    • HEAT the oil in an ovenproof frying pan over medium-high heat
    • PLACE the swordfish in the frying pan and COOK for 3 minutes, until browned
    • FLIP the swordfish over and MOVE the frying pan to the oven
    • BAKE for 10 minutes until swordfish is done.
    • In a small bowl, prepare the compound butter by mashing the room temperature butter with the parsley, garlic, ginger, crushed red pepper, and the lemon juice until well blended. Set aside.
    • While fish is in the oven prepare the spinach and the potatoes
    • When fish is cooked, CAREFULLY REMOVE the frying pan from the oven (use oven mitt because the handle will be very hot) and RETURN to the stove on medium-high heat
    • ADD the compound butter to the frying pan and MELT until bubbling, SPOONING butter on top of fish to flavor both sides
    • SERVE swordfish on a plate and SPOON more butter on top
  • PREPARE SPINACH
    • HEAT oil in a frying pan or wok
    • ADD spinach and COVER tightly for 5 minutes to steam spinach
    • SPRINKLE garlic salt on spinach, COVER and continue to COOK for 5 more minutes, or until spinach has wilted to the desired level
    • SERVE with a SPRINKLE of vegan parmesan cheese, if desired
  • PREPARE POTATOES
    • In a medium (8-inch) microwave-safe baking dish, MELT the butter (1 minute at 50% power usually works for me, but microwaves vary)
    • MIX to combine the garlic and rosemary into the melted butter
    • ADD the potatoes and TOSS well with butter mixture
    • COVER and MICROWAVE for 8 minutes or until the potatoes are fork-tender (it really depends on how small you cut them)
  • SERVE swordfish, spinach, and potatoes together and enjoy
  • Salt swordfish fillets
  • Brown in frying pan
  • Then roast for 10 minutes in oven
  • Make compound butter
  • Steam 4 cups spinach
  • Cover tightly
  • Add garlic salt and keep steaming
  • Chop potatoes bitesize
  • Make rosemary butter
  • Toss potatoes with rosemary butter
  • Microwave until tender
  • Return swordfile to stove
  • Melt with compound butter
  • Make sure to get both sides
  • Serve and enjoy

Ratatouille & Quinoa – Gluten-Free & Vegan

It has been snowing for the last 24 hours and it’s really accumulating out there (already about 8 inches). I needed something hearty and warm for when the shovelers came inside. My answer was a large pot of colorful, aromatic French vegetable stew over hearty quinoa. I make my Ratatouille in one pot on the stove and it is naturally gluten-free and vegan. For bread eaters, this might pair really well with some crusty French bread.

Preparation time: 30 minutes

Cook time: 25-30 minutes

Servings: 6-8

Ingredients

1 EGGPLANT, peeled and cut into bitesize cubes
1 tablespoon EXTRA VIRGIN OLIVE OIL
1 large ONION, diced
4 cloves GARLIC, minced
1/4 cup dry RED WINE
28 ounce can diced TOMATOES, with juice
1/2 cup WATER
1 BAY LEAF
1 teaspoon dried BASIL
1/2 teaspoon dried THYME 
1/2 teaspoon dried OREGANO
1/2 teaspoon crushed RED PEPPER FLAKES
1/4 teaspoon ROSEMARY, ground
1 teaspoon SEA SALT, divided
1/2 teaspoon BLACK PEPPER, ground
2 medium ZUCCHINI, peeled and cut bitesize
1 YELLOW SQUASH, peeled and cut bitesize
1 RED BELL PEPPER, cut bitesize
1 YELLOW BELL PEPPER, cut bitesize
2 cups QUINOA, rinsed (plus 4 cups water to cook)
Pinch of PARSLEY

Directions

  • PREPARE EGGPLANT
    • PEEL eggplant
    • CUT off both ends and CUT the eggplant into bitesize cubes
    • PLACE the eggplant cubes into a colander and TOSS with 1/2 teaspoon of sea salt to express excess water. SET ASIDE for about 20 minutes while preparing the other ingredients.
    • RINSE before using
  • PREPARE QUINOA
    • RINSE 2 cups of quinoa in a mesh strainer under cold water
    • ADD rinsed quinoa to 4 cups water in a saucepan and bring to a boil.
    • REDUCE heat and simmer for 15-20 minutes until there is no more water
    • Fluff before serving
  • HEAT olive oil in a large saucepan over medium-high heat
  • SAUTE onion and garlic until onion is translucent, about 5 minutes
  • ADD red wine, can of tomatoes with all its juice, and the bay leaf. STIR until well blended.
  • ADD the basil, oregano, rosemary, thyme, red pepper flakes, 1/2 teaspoon salt, black pepper, and eggplant. MIX well and COVER tightly for 10 minutes over medium-low heat until eggplant is tender.
  • ADD zucchini, squash, bell peppers and STIR well. COVER again and simmer for another 8-10 minutes. Having a tight cover on your saucepan allows the liquid to recirculate back into the stew instead of getting lost through evaporation.
  • REDUCE HEAT and cook until vegetables are fork-tender. SEASON with additional salt to taste and STIR occasionally
    • The flavor will improve over time so you can REMOVE it from heat and let it sit for up to 3 hours on the counter
  • SERVE over quinoa with a pinch of parsley
  • STORE in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months
  • Gather ingredients
  • Prepare eggplant
  • Chop peppers bitesize
  • Chop zucchini bitesize
  • Prep all veggies
  • Rinse & cook quinoa
  • Suate onions & garlic
  • Add wine & tomatoes
  • Add eggplant & spices
  • Add all veggies
  • Fluff quinoa when done
  • Serve ratatouille
  • Ratatouille over Quinoa sprinkled with parsley

Red Pepper Panko Tilapia – Gluten-Free & Dairy-Free

The secret to this well seasoned gluten-free tilapia dish is browning the panko mixture before you bread the fillets. Tilapia is an inexpensive farm-raised white fish that is easy to cook, low in fat, and a good source of protein. Don’t overlook its nutritional benefits. This recipe gives it flavor and pizzaz. Let me know how yours turns out.

Preparation time: 10 minutes

Cooking time: 15 minutes

Servings: 4

Ingredients

1 cup gluten-free PANKO BREAD CRUMBS
3 tablespoons EXTRA VIRGIN OLIVE OIL
4 TILAPIA FILLETs, about 6 ounces each
1/4 teaspoon ROASTED GARLIC POWDER
1/2 teaspoon GINGER, ground
1/2 teaspoon PAPRIKA
1/2 teaspoon crushed RED PEPPER FLAKES
KOSHER SALT, to taste
BLACK PEPPER, to taste
Serving suggestion: LEMON wedge

Directions

  • PREHEAT oven to 425 degrees F
  • PREPARE BREADING
    • In a medium flat bottomed bowl (because you will be using it to bread the fillets), COMBINE panko crumbs, garlic powder, ginger, paprika, and red pepper flakes with 1 tablespoon of olive oil. MIX well.
    • SPREAD panko mixture on a baking sheet and BAKE for 5 minutes, until lightly browned.
    • RETURN to bowl
  • SEASON fillets with salt and pepper, to your taste
  • PRESS each fillet into the prepared panko mixture, coating both sides thoroughly. (And I mean really PRESS with your hands so it sticks well.)
  • PLACE the fillets on the baking sheet that you used to brown the panko mixture.
  • DRIZZLE the remaining 2 tablespoons of oil over the fillets
  • BAKE for 15 minutes
  • SERVE warm, with a wedge of lemon
  • STORE in an airtight container in the refrigerator for 1-2 days
  • Gather ingredients
  • Combine panko and spices
  • Mix in EVOO
  • Toast panko mixture
  • Season fillets
  • Press fillets in panko
  • Served with broccoli and roasted acorn squash

Inspired by Food and Wine’s Crispy Baked Tilapia

Gluten-Free Tagliatelle with Bay Scallops & Sweet Peas

If sauteing bay scallops in garlic, white wine, and vegan butter weren’t delicious enough, serving them with pasta and sweet peas make this dish not only flavorful but colorful too. I love finding different gluten-free kinds of pasta. Tagliatelle is similar to fettuccine; its a long, flat, egg noodle. Jovial Foods makes a nice brown rice variety. If you are looking for a seafood dish to serve your friends and family, this gluten-free, dairy-free delight will get no complaints, I promise.

Preparation time: 5-10 minutes (fresh vs frozen)

Cooking time: 15 minutes

Servings: 4

Ingredients

1 pound gluten-free TAGLIATELLE PASTA noodles
10 ounces SWEET PEAS (fresh or frozen)
3 tablespoons VEGAN BUTTER, divided in 1/2
1 tablespoon OLIVE OIL
1 pound BAY SCALLOPS, rinsed and dried (fresh or frozen)
3 cloves GARLIC, chopped
2 tablespoons LEMON JUICE
1/4 cup + 1 tablespoon WHITE WINE
1 tablespoon BASIL
1 teaspoon OREGANO
1 pinch KOSHER SALT, to taste
1/2 teaspoon ground BLACK PEPPER, to taste
Optional toppings:
   Sprinkle of Italian PARSLEY, chopped
   Sprinkle of Vegan PARMESAN CHEESE

Directions

  • PREPARE PASTA
    • BOIL water over high heat for the pasta. COOK pasta according to the package. Best to cook ‘al dente’ (firm to the bite).
    • Drain the pasta but SAVE about 1/2 cup of the pasta water for later
  • PREPARE PEAS
    • If using FROZEN, follow the package directions.
    • If using FRESH, I recommend steaming then in a saucepan.
      • FILL a saucepan with enough water to cover the bottom but not up to the steamer basket
      • Bring the water to a BOIL over high heat
      • ADD the sweet peas and COVER for 2 minutes
      • REMOVE from heat and set aside
  • PREPARE SCALLOPS
    • If using FROZEN scallops then THAW in a colander under cold running water for about 5 minutes. RINSE scallops and PAT dry with a paper towel.
    • If using FRESH scallops, RINSE and PAT scallops dry with a paper towel.
    • HEAT a large heavy frying pan over medium-high heat. ADD oil and 1-1/2 tablespoons of butter until it starts to brown.
    • ADD 1/2 the scallops to the very hot skillet*. SPRINKLE with salt and pepper and SEAR for 90 seconds without stirring.
      • *The key to searing the scallops is a very hot pan and leaving lots of room for them to cook. If the pan is not hot enough and the scallops are crowded, they will steam instead of sear. Scallops contain a lot of liquid which will express when they cook. And, I recommend that you take the scallops off the heat a little before you think they are done because they will continue to cook in the bowl.
    • FLIP the scallops over and SEAR on the other side for another 90 seconds.
    • REMOVE the first batch of seared scallops from the pan. PLACE in a medium bowl and set aside.
    • ADD more butter, if needed, and the remaining scallops.
    • SEAR the scallops the same way as you did the first time.
    • REMOVE the second batch and add to the first.
  • PREPARE THE SAUCE
    • In the frying pan you used for the scallops there should still be a hot oil/butter mixture on the bottom. If not, ADD more butter, if you need, and heat until bubbling.
    • ADD the garlic and SAUTE for 1 minute until it starts to brown.
    • ADD the white wine, basil, and oregano and let it bubble. REDUCE for 1 minute.
    • ADD the lemon juice. Salt and pepper to taste.
    • COOK for 1-2 minutes. It should reduce about 1/3.
  • PUT IT ALL TOGETHER
    • ADD the scallops to the sauce and toss to cover with sauce
    • ADD the cooked pasta to the sauce and use the saved pasta water to extend the sauce if needed
    • TOSS the pasta with the sauce and scallops to combine
    • MIX in sweet peas for color and taste. The amount of peas to add is really a personal preference., I used the whole bag. 
    • TOSS everything to combine
  • SERVE with a topping of parsley and/or vegan parmesan cheese
  • Rinse & dry scallops
  • Heat butter & oil HOT
  • Sear scallops
  • Saute garlic
  • Return scallops to sauce
  • Add pasta to sauce
  • Toss sweet peas with scallops, pasta, and sauce

My Maryland Crabcakes – Gluten-Free & Dairy-Free – Fried or Broiled

Living in Maryland makes me a blue crab snob, for sure. Trying to get Gluten Free Crabcakes anywhere but in my own kitchen, is close to impossible. Most people use bread crumbs for filler, so I created a gluten-free and dairy-free crabcake with just the right amount of Old Bay seasoning that is both moist and flaky. As a condiment, I make my own cocktail sauce, which far surpasses anything in a bottle. My family loves crab and even the non-gluten-free people are in love with these cakes, Note that this recipe for 4 only fed 2 for dinner at my house. Some options to extend it might be to double the recipe (but right now lump crab is $70 a pound), make them smaller and use them as an appetizer, or extend them with a pound of claw crab meat. I updated this recipe in June 2021 to add a broil option for those that like it that way as well as changed around the order of mixing, because it works better.

Preparation time: 10 minutes + (minumum)1 hour in refrigerator

Cooking time: 8-10 minutes per cake

Servings: 4 (8 cakes)

Ingredients

1 pound fresh LUMP CRAB (Maryland jumbo lump or backfin)
1/4 cup MAYONNAISE
1-1/2 teaspoon DIJON MUSTARD
1-1/2 teaspoon OLD BAY seasoning (or more to taste)
1 teaspoon WORCESTERSHIRE sauce
1 teaspoon LEMON JUICE
1/4 teaspoon KOSHER SALT
1/4 to 1/2 cup Italian style gluten-free BREAD CRUMBS (start with 1/4)
1 teaspoon PARSLEY
1 EGG, lightly beaten
1/2 cup VEGAN BUTTER

Directions

  • DRAIN crab, if necessary, and PICK through for shells. The good-quality jumbo lump should not have shells. Place cleaned crab meat in a bowl and set aside.
  • In a large bowl, WHISK together mayonnaise, mustard, Old Bay, Worcestershire sauce, lemon juice, and salt.
  • FOLD in the crab meat gently, trying not to separate the lumps. Combine well.
  • SPRINKLE the parsley and breadcrumbs over the crab mixture and mix gently but fully, once again trying not to break the lumps. Be careful not to mash them too much, you want the lumps to be whole.
  • In a small bowl, BEAT the egg lightly and pour over the crab/breadcrumb mixture folding gently with your hands. (Don’t over mix.)
  • COVER the bowl with plastic wrap and refrigerate for at least 1 hour. (I put them in the refrigerator usually a few hours before cooking.)
  • When ready to cook, take the bowl out of the refrigerator and with clean damp hands, FORM the chilled crab mixture into 8* cakes, about 3-inches wide by 1-inch thick (kind of like flat baseballs). Place the formed cakes on a clean plate.
    • Or make 12 2-inches wide by 1-inch thick cakes and serve as an appetizer
  • TO FRY
    • HEAT a large skillet on medium-high heat. ADD butter and heat for about 2 minutes until the butter becomes frothy.
    • ADD the cakes to the pan. (8 1-inch cakes should all fit into a 12-inch skillet.)
    • FRY the crab cake on medium-high for about 4 minutes until golden brown then FLIP the cake and reduce heat to medium-low for another 4 minutes, until the other side is golden.
    • SERVE cakes immediately with cocktail sauce (or tartar if you prefer).
  • TO BROIL
    • PRE-HEAT the broiler in your oven.
    • PLACE the formed cakes on a parchment paper-lined backing sheet.
    • Slightly SPRINKLE them with Old Bay seasoning.
    • BROIL the cakes for 10 minutes or until golden brown.
  • STORE leftovers in the refrigerator in an airtight container for 2 days.

Inspired by Classic Maryland Crab Cakes Recipe by Susie Middleton, Fine Cooking Issue 99

Vegetables, Kale, & Quinoa Bake

I am always looking for ways to add kale to things. In general, I find kale a hard vegetable to eat, so I need to “dice it and spice it” to make it work for me. This casserole works with or without vegan cheese and I add different vegetables depending on what I have available. I’ve made this in less than 30-minutes with a 20-ounce package of frozen veggies (broccoli, cauliflower, and carrots) and a 10-ounce package of chopped kale. I eat this as my dinner entree but it would work great as a healthy side dish for meat eaters too.

Preparation time: 10 minutes

Cook time: 40 minutes (20 minutes if using frozen veggies)

Servings: 8

Ingredients

4 SWEET POTATOES, peeled and chopped small*
4 CARROTS, peeled and chopped small*
1 head BROCCOLI, chopped small*
2 teapoons of EXTRA VIRGIN OLIVE OIL, divided
SALT and PEPPER to taste
1 cup QUINOA
2-1/4 cups WATER or VEGETABLE STOCK
4 cloves GARLIC, minced
1 ONION, chopped small
10 ounces KALE, ribbed and chopped
1 teaspoon CUMIN
2 teaspoons CHILI POWDER
1 cup VEGAN CHEDDAR CHEESE (optional)

*Or replace the vegetables to be roasted 
with a 20-ounce bag of mixed frozen vegetables
(like broccoli, cauliflower, and carrots).

Directions

  • ROAST FRESH vegetables
    • PREHEAT oven to 400 degrees F
    • LINE a baking sheet with aluminum foil
    • CHOP sweet potatoes, carrots, and broccoli into bitesize pieces
    • PLACE chopped veggies on the baking sheet and COAT with 1 teaspoon of the olive oil and salt and pepper to taste. MIX well. (I use my hands to MIX the oil with the veggies to make sure they are well coated.)
    • COOK for 30 minutes or until vegetables are tender and golden
    • REMOVE vegetables from the oven but KEEP THE OVEN ON
  • If using FROZEN vegetables, ignore the roasting instructions above and cook them according to the package then set aside until later.
  • PREPARE quinoa
    • Follow the package directions.
      • If you don’t have directions, here is how I cook quinoa: I rinse it well in a mesh strainer then COMBINE 2 cups of vegetable stock or water in a medium saucepan with 1 cup of quinoa.
    • ADD another 1/4 cup of liquid to keep the quinoa moist for when you bake it.
    • Bring to a BOIL then reduce heat for 15 – 20 minutes. You want some liquid left for moisture.
    • When quinoa is done, turn off heat and set aside.
  • PREPARE KALE MIX
    • CHOP onions, MINCE garlic, and CHOP kale
    • HEAT a large skillet on medium heat
    • ADD 1 teaspoon olive oil
    • ADD onions and SAUTE for 3 minutes
    • ADD garlic and SAUTE for another 2 minutes
    • ADD kale in batches, as much as your pan will hold
    • ADD a tablespoon of water for STEAM
    • COOK down kale and keep adding more kale and water until the kale has wilted to about 1/2 its original size. SAUTE as you go.
  • In a large bowl, COMBINE kale mixture, cooked mushy quinoa, and roasted (or cooked frozen) vegetables. Add cumin, chili powder, and salt and pepper to taste. STIR well.
  • SPRAY a large baking dish with cooking spray
    • NOTE on baking dishes: I use an 11 X 7 X 1-1/2 inch baking dish which holds 10 cups. Different size baking dishes require different amounts of time to cook. For example, if you use a 9 X 9 X 2, which is the same 10 cups as my 11 X7 X 1-1/2″, you should decrease the oven temperature to 325 degrees F and increase the time to complete cooking to 40 or 45 minutes, This is because the set up in the 9 X 9 X 2″ is thicker so it will take longer. (This hint came from the simpleveganblog.com)
  • ADD the total mixture into the baking dish and spread evenly across
  • If you opt to use vegan cheese as a topping, sprinkle the vegan cheese across the whole mixture evenly
  • BAKE for 10 minutes minimum (until cheese has melted).
  • Chop and roast sweet pototoes & carrots
  • Saute onions & garlic
  • Steam and saute kale with onions
  • Combine quinoa, kale, and veggies with spices
  • Spread into baking pan
  • Cover with vegan cheese
  • A great vegan entree or side-dish

Honey Garlic Shrimp with Red Quinoa & Vegetables

My goto protein for a quick 30-minute meal is shrimp. I buy bags of frozen shrimp whenever it’s on sale. Frozen shrimp defrost under cold water in less than 10 minutes. I like tail-on shrimp because it is fun to eat with your hands, but you can cut the tails off if you want to be fancy. There is no harm in using frozen vegetables to make this meal super quick and colorful.

Preparation time: 15 minutes

Cook time: 15 minutes

Servings: 4

Ingredients

1 pound of fresh or frozen SHRIMP, peeled & deveined  
     (26-30 large). I like tail on.
1 teaspoon GARLIC, minced
1/2 teaspoon GINGER, minced
1/4 cup HONEY
2 tablespoons Gluten-free SOY SAUCE
SALT & PEPPER to taste
2 tablespoons cooking OIL
1 cup dry RED QUINOA + 2 cups WATER = 3 cups cooked 
Vegetable mix (fresh or frozen): 
     2 cups BROCCOLI florets
     1 cup CAULIFLOWER florets, and
     1 cup CARROTS, sliced

Directions

  • PREPARE the shrimp
    • if fresh, peel and devein
    • if frozen, thaw (10 minutes under cold running water). Peel and devein, if not already done.
  • PREPARE the marinade (while shrimp is thawing)
    • WHISK together garlic, ginger, honey, and soy sauce
    • DIVIDE marinade and set aside 1/2 for later
  • MARINADE shrimp with 1/2 the sauce for 15 minutes
  • RINSE and COOK red quinoa according to package directions (should take about 15 minutes)
  • CHOP and SLICE vegetables of choice (I used broccoli, cauliflower, and carrots)
  • STEAM vegetables for 8 minutes or until crisply tender
  • ADD oil to your wok or skillet over medium heat
  • SEAR shrimp in the oil and cook for about 1 or 2 minutes per side
  • RUB the shrimp in the sauce that is left in the pan to coat
  • SERVE shrimp over red quinoa with a generous side of vegetable and DRIZZLE remaining sauce over all
  • I bet you have what you need in your pantry already
  • Peel & devein shrimp
  • Make the marinade
  • Sear the shrimp
  • Use red quinoa for color
  • Serve with lots of veggies

Butternut Squash Vegetable Soup

When it is cold outside there is nothing as comforting as a hot bowl of vegetable soup. Around here we just love soups of all kinds. I try to make soup on the weekends to carry us through a few chilly nights during the week. This hearty soup is full of seasonal goodness from kale and squash and packed with protein from chickpeas to make it a complete dinner. Try it alone or with a nice gluten-free/dairy-free grilled cheese sandwich.       

Preparation time: 30 minutes

Cooking time: 35 – 45 minutes

Servings: 8 as a main course 

Ingredients

4 tablespoons OLIVE OIL
2 large ONIONS, diced
6 CARROTS, diced
6 PARSNIPS, diced
4 stalks CELERY, diced (optional)
4 cloves GARLIC, minced
4 cups (1 whole) peeled BUTTERNUT SQUASH, in 1/2" cubes
4 cups KALE, coursely chopped
1/2 teaspoon ground ALLSPICE
1/4 teaspoon Kosher SALT (more to taste)
1/4 teaspoon CAYENNE PEPPER (more or less to taste)
4 sprigs fresh THYME
8 cups low-salt VEGETABLE BROTH
1 15-ounce can no-salt DICED TOMATOES
1 15-ounce can CHICKPEAS

Directions

  • PEEL and CUT the butternut squash into 1/2″ cubes (follow Simplyrecipes’ direction on how to peel and cut the butternut squash safely)
  • DICE onion, carrots, parsnips
  • MINCE garlic
  • WASH the kale and REMOVE it from the stem by laying the leaf upside down on a cutting board and cutting a V shape along both sides of the rib thereby cutting it free from the leaf.  CHOP the kale coarsely.
  • HEAT olive oil in a large soup pot over medium heat
  • ADD onions and cook for about 5 minutes, until they begin to soften and turn translucent. STIR occasionally
  • ADD the garlic and cook for 1 more minute
  • ADD the butternut squash, carrots, parsnips, (celery if you want), allspice, salt, and cayenne pepper and stir until they begin to brown (about 10 minutes)
  • ADD the sprigs of thyme, broth, and tomatoes
  • Bring to a BOIL then reduce heat and SIMMER for 10 minutes (or until vegetables are tender)
  • ADD chickpeas and kale
  • SIMMER for another 10 minutes, until kale has wilted
  • REMOVE the sprigs of thyme before serving
  • STORE for 5 days in the refrigerator and 3 months in the freezer
  • Peel & cube butternut squash
  • Dice onions
  • Dice carrots & parsnips
  • Cook onions, carrots, parsnips & garlic
  • Add butternut squash and spices
  • Destem & chop kale
  • Add kale & chickpeas to the soup
  • Have a hearty bowl for lunch or dinner

Inspired by Ellie Krieger

Easy Garlic Tofu & Veggie Stir-Fry

Stir-fry is the quickest meal at our house, usually no more than 30 minutes. This recipe is healthy and flavorful while being simple to prepare. Make sure to use the extra or super firm variety of tofu and dry it well before cooking. I like extra firm tofu because It is easier to work with and has a more substantial texture in the dish. Use whatever veggies you have on hand: every time I make stir-fry it is a little different so don’t be afraid to improvise. Just remember that color is important especially in a stir-fry.  

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Servings: 4

Ingredients

SAUCE
   4 cloves GARLIC, minced
   1 tablespoon fresh GINGER ROOT, grated or minced
   1/4 teaspoon BLACK PEPPER
   1/4 teaspoon SALT
   3/4 cup VEGETABLE STOCK
   1/4 cup gluten-free SOY SAUCE
   1 teaspoon CORNSTARCH
   1 teaspoon WATER
    
STIR-FRY
   1 14-ounce block of extra firm TOFU, pre-cubed
   2 cups CARROTS, sliced
   4 cups BROCCOLI florets, chopped
   1 cup EDAMAME or chopped GREEN BEANS
   1 8-ounce can WATERCHESTNUTS, sliced
   2 tablespoons CORNSTARCH
   Pinch of SALT
   1 tablespoon cooking OIL
BASMATI RICE, per serving
Optional Toppings: toasted sesame seeds, seaweed, or green onions

Directions

  • PREPARE SAUCE: In a small bowl, WHISK garlic, ginger root, pepper, salt, vegetable stock, soy sauce, cornstarch, and water. Let it sit so that the flavors blend.
  • PREPARE tofu
    • If using prepackaged extra firm cubes, DRAIN water from the package. PAT dry with a paper towel. SPRINKLE with a pinch of salt.
    • If using a block of extra firm tofu, DRAIN water from the package. Line a plate or baking sheet with paper towels. Place tofu on top of the paper towels and then cover with another layer of paper towels. PRESS gently to remove extra moisture. CUT tofu into 1-inch cubes. SPRINKLE with salt.
    • In a large bowl, PLACE 2 tablespoons of cornstarch.
    • ADD dried tofu cubes to cornstarch and roll them around until they are evenly coated.
    • HEAT 1 tablespoon of oil in a wok (or large skillet) over medium heat. Roll oil around to make sure to coat bottom and sides.
    •  ADD coated tofu to wok and cook for 2 to 3 minutes until golden brown on one side. Do not stir for the first 2 minutes so that it can set. 
    • With a spatula, TURN and brown the tofu on the other side for another 2 to 3 minutes until it’s totally golden. STIR occasionally.
    • TRANSFER the tofu to a plate lined with a paper towel and set aside.
  • PREPARE VEGGIES 
    •  Return the wok to high HEAT until lightly smoking (add more oil if needed). ADD broccoli florets, carrots, edamame, and water chestnuts, STIR and TOSS veggies frequently.  Veggies should be cooked but still firm (anywhere from 2 to 4 minutes should do it). Note: You can even use frozen mixed Asian vegetables, just follow directions on the package to cook.
    • TRANSFER the veggies to a bowl and set aside.
  • COMBINE ALL INGREDIENTS
    •  Return the wok to high HEAT and ADD sauce mixture. STIR and COOK until sauce is boiling. 
    • ADD tofu and veggies to the wok and using a large spatula TURN to coat everything evenly.   Season to taste.
  • SERVE over rice. Sprinkle with toasted sesame seeds, seaweed, or green onions.
  • Prepare spice, garlic, & ginger
  • Boil the sauce
  • Prepare the tofu
  • Combine tofu, veggies, and sauce
  • Sprinkle toasted sesame seeds & seaweed over rice 

Grandma’s Potato Latkes – Gluten-Free & Dairy-Free

This Hanukkah treat is all about the frying. It represents the magic of the oil that lit the menorah (holy candelabra) for 8 days when there was only enough oil for 1 day.  There is no dairy in this dish and by using gluten-free matzo meal it’s just like my mother made. I remember grinding 10 pounds of potatoes by hand with a meat grinder, luckily today I use a food processor. For the no egg, Vegan version, check out my other recipe. 

Preparation Time: 20 -30 minutes

Cooking Time: 10 minutes a pancake/batch

Servings: 8


Ingredients

3 cups POTATOES, grated and drained well 
     About 8 medium Yukon Gold or Idaho
1 large ONION, grated 
2 EGGS, beaten
1 teaspoon SALT
1/4 teaspoon BLACK PEPPER
2 tablespoons gluten-free MATZO MEAL
1/2 cup Vegan BUTTER or other light oil for frying
Roll of PAPER TOWELS
APPLESAUCE or Vegan SOUR CREAM, optional

Directions

  • Using a fine or medium grater blade on your food processor,* GRATE the potatoes
  • DRAIN the grated potatoes really well before continuing. I put the grated potatoes in a big wire strainer over a large bowl. I then place a plate over the mixture and press down gently to express the potato starch. Get rid of as much liquid as you can. Warning: potato starch is really messy.
  • Using a medium grater blade on your food processor,* GRATE the onion (or finely chop if you prefer). Keep the onion juice and add to the mix for flavor.
  • In a large bowl, ADD the onion to the drained potatoes and mix well
  • BEAT the eggs and ADD to the onion/potato mixture
  • STIR in the seasonings and matzo meal
  • HEAT a small amount of the butter or oil in a large frying pan.  Let it get hot
  • SPOON (or I use my hands and make patties so I can squeeze out any excess liquid) the mixture into the frying pan and form pancakes. I usually get 6 to 8 pancakes in the pan at a time
  • FLATTEN the pancakes with a spatula
  • FRY each pancake for about 5 minutes over medium heat, then turn over until nicely browned on both sides. (I like my latkes dark and crisp, but my spouse likes them undercooked, so it’s up to your taste how long you fry)
  • Layer paper towels on a plate or cookie sheet and place the cooked latkes on the paper towels to DRAIN. I make so many that I build a tower of draining latkes in paper towel tiers
  • Add more butter or oil as required to fry the next batch
  • Serve hot with applesauce or vegan sour cream

*To make latkes without a food processor, just grate the potatoes manually, chop the onions as finely as possible (or grate them too) and follow the rest of the instructions above.

This recipe was inspired by Jennie Grossinger from “The Art Of Jewish Cooking,” personally autographed to my mother in 1958 by Jennie.

 
  • Peel potatoes
  • Slice before grating in food processor
  • Grate potatoes in food processor
  • Add grated onion, eggs, matzo meal and spices to the potatos
  • FRY, FRY, FRY!
  • Blot on paper towels to get the oil out.

Mom’s Outrageously Good Gluten-Free Vegan Mac & Cheese

To me, Macaroni and Cheese is the ultimate American comfort food. My gluten-free and dairy-free version of this classic, similar to the original 1794 recipe by Elizabeth Raffald, is based on a creamy white mornay sauce. The secret is in the roux so don’t let it burn.  I recommend you spice the dish up a notch because Vegan cheese can be bland. We love it with sweet peas.   

Cooking Time: 30 minutes

Servings: 6 -8

Ingredients

1 16-ounce package of Gluten-free ELBOW MACARONI
2 cups Vegan CHEDDAR CHEESE (I use Daiya brand)
1 cup Vegan MOZZARELLA CHEESE (I use Daiya brand)
3 tablespoons Vegan BUTTER (I use Earth Balance brand soy-free sticks)
3 tablespoon Gluten-free FLOUR
2 cups CASHEW MILK (my favorite) or any milk alternative (Rice/Almond)
1/4 teaspoon BLACK PEPPER
1 teaspoon of GARLIC POWDER
1 teaspoon of ONION SALT
SALT to taste (warning Daiya cheese tastes salty to me so salt sparingly)
Gluten-free ITALIAN BREAD CRUMBS to cover the top
1/4 teaspoon PAPRIKA

Directions

  • PREHEAT oven to 350 degrees F.
  • COOK the macaroni a few minutes less than the instructions on the package tells you to (like 5 minutes instead of 8). The pasta will continue to cook when you bake it.
  • GREASE an 8X10 baking dish. I use a smaller baking dish then I think I need so that the recipe sets up nicely. 
  • DRAIN the pasta and place it in the greased baking dish.
  • MIX 1 cup of the Vegan cheddar cheese and 1/2 cup of the Vegan mozzarella cheese into the pasta.
  • In a medium saucepan, MELT the butter over low heat. 
  • ADD the flour and WHISK continuously until gooey.
  • STIR in the milk*, pepper, garlic powder, and onion salt until mixture starts to boil and then stir another 1-2 minutes until it gets thick and bubbly. (*NOTE: Don’t let the sauce turn into a paste. You just want a thick liquid. Add more milk as needed.)
  • POUR the milk mixture over the cheese/pasta in the baking dish and mix thoroughly.
  • TOP the dish with the remaining cheeses, SPRINKLE with plenty of bread crumbs, and then DUST with paprika.
  • BAKE for 30 minutes. The top should be nicely browned and the cheese should be bubbly.
Mac & Cheese ready for the overn
Mac & Cheese ready for the oven

Vegan 1 Pot Red Lentil Chili

The fantastic thing about this perfect protein-rich 1 pot winter dish is that even the die-hard meat-eaters in the family think it is the best chili they ever tasted (I never thought I would hear that!). This recipe couldn’t be simpler or more hearty and delicious.  There is no need to soak or precook the red lentils. Like with any good chili, I think it’s more flavorful the second day, so make a lot and refrigerate it.

Cooking Time: 40-50 minutes

Servings: 6 to 8

Ingredients

2 tablespoons Extra-Virgin OLIVE OIL (or Coconut)
1 medium yellow ONION, finely chopped
1 RED PEPPER, finely chopped
1 CELERY STALK, finely chopped (optional)
SALT and PEPPER, to taste
2 tablespoons GARLIC (4 cloves minced)
1 25-ounce can salt-free DICED TOMATOES (add your own salt to taste)
1/2 cup REFRIED BEANS
2 cups of WATER (more if needed)
1 1/2 tablespoons CHILI POWDER (more if you like it spicy)
1/4 teaspoon crushed RED PEPPER FLAKE (more if you like it spicy)
1 1/2 tablespoons ground CUMIN
1 teaspoon SMOKED PAPRIKA (this tastes different than regular)
3/4 cup dry RED LENTILS, rinsed, cleaned, and drained
1 15-ounce can BLACK BEANS, rinsed and drained
1 15-ounce can KIDNEY BEANS, rinsed and drained
1 15-ounce can CORN, drained
2 tablespoons MAPLE SYRUP (optional but brings our the favors nicely)
Serving Suggestions: 
     Top with Vegan CHEDDAR or MEXICAN MIX CHEESE, Shredded
     Top with SCALLIONS, chopped
     Serve with Gluten-Free Corn TORTILLA CHIPS

Directions

  • HEAT a large pot over medium heat. ADD oil.
  • SAUTE onion, red pepper, and celery for about 3 minutes stirring often. 
  • ADD garlic and STIR. ADD salt and pepper to taste. SAUTE another minute.
  • STIR IN diced tomatoes (with liquid), refried beans, and water. 
  • ADD spices: chili powder, red pepper flakes, cumin, smoked paprika. STIR completely to combine.
  • Bring to a BOIL over medium heat.
  • When boiling, ADD lentils, COVER, and lower to a SIMMER for about 15 minutes. ADD more water if the mixture is looking too think or dry. You want the lentils to cook completely and to get tender. STIR occasionally so that the lentils don’t stick to the bottom of the pot. 
  • ADD black beans, kidney beans, corn and more spices for your taste and maple syrup. STIR to combine.
  • SIMMER (not boiling) over medium heat so that you see little bubbles and then reduce to low for 25-30 minutes, stirring occasionally to keep from sticking.   
  • COOL slightly and then SPRINKLE Vegan cheese on top before serving.
  • SCOOP with your favorite tortilla chips. 

NOTE: This chili can last at least a week in your refigerator and freezes easily for several months. Just thaw and reheat on the stove.