Simply Sugar & Gluten-Free » Make-Ahead

Melted Leek & Red Pepper Quiche

Amy — Thu, 09 May 2013 10:00:22 +0000

For those of you still sorting through recipes to plan your Mother’s Day menu, I thought I’d share a quiche that has been a big hit at our house.

I actually started toying with this recipe back in January. My intention was to serve it as a meat-free, dairy-free option for Nate’s first birthday party. His party was in Ohio and we landed just 24 hours before the guests were scheduled to arrive. I barely had time to get the grocery shopping and the cupcakes baked. So, the quiche didn’t make it on the table. Thank goodness I had lots of help with the rest of the food from my sisters, aunt, and mom.

I’ve made this dish several times since. Like most quiches, you can make it the day before and serve it cold, at room temp, or warm. The pie crust can be mixed up and refrigerated for several days before baking. It’s an easy-peasy dish fancy enough for entertaining.

Some ideas for dishes you can serve with this quiche include:

a green salad with Blueberry Pomegranate Vinaigrette
S imple Berry Salad
Lavender-Infused Lemonade
Cucumber Basil Herbal Water
Lemon-Blueberry Muffins

You can also find more Spring Brunch recipes here and here.

And, if you haven’t downloaded your FREE copy of A Gluten-Free Mother’s Day do it now! There are 8 recipes with menu suggestions, each developed by moms. For more details about the book, read this post.
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Cara’s Curried Chicken and Root Vegetable Pot Pie

Amy — Thu, 16 Feb 2012 15:00:53 +0000

This guest post is from my dear friend, Cara, the creative genius behind Cara’s Cravings. If you’ve never tried her food, it’s a must. Make sure to stop by her blog. I’m so grateful to be able to share her with you today!

Ultimately parents-to-be want just one thing: a healthy baby. But let’s face it, there are a lot of nice-to-have’s too! Like a baby who sleeps and eats well, the latest and greatest in safe baby gear, and a freezer full of meals that can be pulled out on a moment’s notice. To take that a bit further, it’s even better if those meals are healthy and fit Mom’s and Dads’ dietary needs. After all, well-nourished parents will take much better care of that happy little baby.

I put together this freezer-friendly casserole with the idea that I’d love to drop it off in Amy and Joe’s kitchen when they welcome their baby boy home. In truth it was a challenge for me because when I hear the words “casserole” and “freezer friendly” the food that comes to mind is less than healthy and not always gluten-free. Dishes involving processed ingredients like canned soup, or lots of cream and butter. Layered pasta dishes packed with cheese. Of course there are gluten-free options like soups and chili, but I wanted something a little more than that. Something with multiple elements, and hearty enough to require a fork.
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Mexican Chicken Tortilla Casserole

Amy — Fri, 21 Oct 2011 14:00:26 +0000

With the weather turning cooler, comfort foods like this gluten-free casserole really hit the spot. With the holidays right around the corner, this is one dish to put on your to-make list. It’s easy to put together and is a great make-ahead dish.

Joe loves any meal that’s got a Mexican or Tex-Mex feel to it. Me? I’m happy when I can make a delicious meal on busy nights. I’m happy when he’s happy, too.

Instead of using canned beans, I made a big batch of my Restaurant Style Black Beans and froze what I didn’t need. I also cooked a whole chicken and made 4 quarts of chicken broth at the same time. Yes, it takes some time to make your own beans and cook your own chicken. There are benefits, though.

A one pound bag of beans costs around $1.00 and makes the equivalent of 5 to 6 cans of beans. When I cook a whole chicken and make broth, not only is the nutritional value of the broth higher than what you buy at the store but I can freeze around 4 quarts of broth. You save at least $10 and everything has been cooked in your own kitchen. There’s always extra chicken that I can use in other recipes, too.

Join Me On Monday!

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Make sure to sign up for the newsletter and put this event on your calendar. You’ll gain knowledge and insight that can help transform your life.

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To get more information on how to sign up for the Fit, Focused, and Fabulous Telesummit, simply click here and sign up for the newsletter.

Other Gluten-Free Comfort Food:

Chicken Tetrazzini with Broccoli from Gluten-Free Homemaker
Tomatillo Turkey Chili from Tasty Eats at Home
Vegan Sweet Potato Chili from A Year of Slow Cooking
Pulled Barbeque Chicken Sandwiches from SS&GF

Much love,
Amy

Mexican Chicken Tortilla Casserole

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 15 minutes

Yield: serves 6 - 8

A simple and flavorful casserole that's perfect for a crowd. Assemble the casserole ahead of time and bake several hours later. Or, freeze and thaw overnight in the refrigerator before baking.

Ingredients

For the Casserole

1 tablespoon canola or grapeseed oil
1 large yellow onion, small dice
3 cloves of garlic, minced
2 teaspoons ground cumin
1/2 teaspoon dried Mexican oregano
1 1/2 (14.5 ounce) cans diced tomatoes, pureed in a blender or food processor
1/2 cup of your favorite salsa
3/4 teaspoon kosher salt, or more
several turns of the black pepper grinder
3 cups Restaurant Style Mexican Black Beans or 2 (15 ounce) cans black beans, drained and rinsed
3 cups cooked chicken
8 - 10 corn tortillas
8 ounces Monterey Jack cheese, grated

Optional Toppings

Light sour cream
Salsa
Chopped green Onions
Avocado

Instructions

Preheat the oven to 350F.
Heat the oil in a large skillet over medium low heat. Add the onion and cook until translucent, 5 - 8 minutes.
Add garlic and cook until fragrant, about one minute.
Stir in cumin and oregano and cook several minutes.
Add tomatoes, salsa, salt, and pepper. Bring to a boil and reduce to a simmer for 5 minutes.
Stir in black beans and chicken. Heat through. Taste and adjust seasoning as needed
Spread 1/3 of the chicken and bean mixture into the bottom of a 3 1/2-quart casserole dish. Top with 4 - 5 tortillas and half of the cheese.
Add another third of the chicken and bean mixture and top with 4 - 5 tortillas.
Put final third of the chicken and black mean mixture on top of the tortillas. Top with the remaining cheese.
Cover and bake for 40 - 45 minutes. Uncover and bake for another 10 minutes, until edges are bubbly.
Let stand for 5 minutes before serving.

http://simplysugarandglutenfree.com/mexican-chicken-tortilla-casserole/

Meatballs – Freezer Cooking to Save Time

Amy — Wed, 14 Sep 2011 14:00:32 +0000

Any recipe can be made gluten-free and healthy (or healthier) with a little creativity. This meatball recipe has been in my family for years and it’s oh-so-easy to make it gluten-free.

With school back in full swing and the holidays right around the corner, I’ve started thinking about ways to save time on busy nights and still eat well. Lord knows we’re all going to have a lot of those busy nights. I seem to have a lot of “this-pregnant-woman-is-ready-for-bed-at-8:30″ nights and really don’t want to cook.

This meatball recipe is actually my Grandma Ruth’s, which was handed down to my mom and then to me. I used to sit at our kitchen counter and help my mom scoop and roll them one by one. Everyone loved Grandma’s meatballs.

Everyone loves my gluten-free version too. My meatballs have passed the ‘man test.’ I send them with Joe when he plays poker with the guys. His friends jokingly tell me they only invite him because they know he’s bringing meatballs. (What is it about men and meatballs?)

There are so many things you can do with meatballs beyond the typical Spaghetti dish, though I love them that way. Or, at least I do when I’m pregnant.

Try meatball sandwiches, meatballs over spaghetti squash, or meatball pizza. My Grandma always served them in lots of sauce and no noodles which is how I send them with Joe on poker nights. Instead of bottled tomato sauce, I make Stovetop Marinara from scratch.

To save time, make a double batch of these and freeze the extras. I use the same technique to freeze meatballs as I do to freeze blueberries. It keeps them from sticking together.

Other Gluten-Free Batch Cooking Recipes:

Have a favorite freezer cooking tip or recipe? Share it in the comments.

Meatballs

Prep Time: 10 minutes

Cook Time: 20 minutes

A simple homemade meatball recipe with lots of flavor. Easy to prepare.

Ingredients

2 3/4 pounds ground turkey, beef, or pork, or a combination
3 large eggs, lightly beaten
 1/2 cup brown rice bread crumbs
1/2 cup freshly grated parmesan cheese
2 teaspoons kosher salt
 1/2 teaspoon freshly ground black pepper
 1/2 teaspoon dried oregano

Instructions

Put the ground meat in a large bowl. Break it up gently with a fork.
Add the eggs, brown rice bread crumbs, parmesan cheese, salt, pepper, and oregano.
Use a fork to mix the ingredients thoroughly. Don’t compact the meat when mixing so that the meatballs aren’t dense.
Use an small ice cream scooper or a spoon to portion the meat evenly into the desired size. Roll into balls.
Heat an electric skillet to 350F or a large skillet on the stove top to medium high.
Brown the meatballs and cook until done on the inside. The internal temperature should be 165F.
Serve as desired.

Notes

Top this recipe with Stovetop Marinara sauce.

http://simplysugarandglutenfree.com/meatballs-freezer-cooking-to-save-time/

Chicken & Black Bean Tacos (Slow Cooked…)

Amy — Mon, 16 May 2011 14:00:27 +0000

chicken taco filling slow cooked to perfection

When I need a quick and simple gluten-free meal on nights I won’t have time to cook, I open up Stephanie O’Dea’s Make It Fast, Cook It Slow for recipes and inspiration. Yes, I wrote a quick and simple cookbook – and I have some yummy slow cooker recipes in there. But, sometimes I want something new.

I like to make sure that Joe always has dinner even if I’m not going to be home. Yes, sometimes he eats leftovers and I usually have a meal or two in the freezer. When he’s been traveling a lot, though, a hot, home cooked meal is exactly what he wants. The slow cooker lets me make dinner in 10 minutes – but I never tell him that.

This is my take on Stephanie’s recipe. For all of you that love your slow cooker for it’s convenience and the ability to cook from scratch for your family on those busy nights, put this on your to-make list. And don’t tell anyone how quick and simple it is…they’ll never guess.

Have a favorite slow cooker recipe? I’d love to hear about it.

Other gluten-free slow cooker recipes:

Chicken Posole Stew from SS&GF
Moroccan Coconut & Chickpea Soup from Gluten-Free Goddess
Slow Cooker Applesauce from Gluten-Free by Nature

Chicken & Black Bean Tacos

Yield: 4 - 6 servings

This recipe was inspired by Make It Fast, Cook It Slow by Stephanie O’Dea.

Ingredients

1/2 large onion
4 boneless, skinless chicken thighs (I use organic when I can get them.)
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 cups black beans, drained & rinsed (or 1 can of beans)
1 cup of your favorite salsa
1 cup frozen corn
1 1/2 teaspoons cumin
1/4 teaspoon hot smoked Spanish paprika
8 – 12 corn tortillas

Optional Toppings:

shredded romaine lettuce
light sour cream or yogurt
shredded cheese
salsa
diced tomatoes
grated carrots and radishes

Instructions

Use a 4 or 5 quart slow cooker. Slice the onion thinly in moons from end to end. Put the sliced onion in the bottom of the crock.
If the chicken thighs have lots of fat, cut it of with a sharp chef’s knife. Rub the chicken thighs with salt and pepper then lay them on top of the onions. Put the beans, corn and salsa on top of the chicken, then sprinkle the cumin and paprika across the top. Cover the slow cooker and cook on low for 4 – 5 hours, until the chicken shreds easily with a fork.
To toast the corn tortillas, heat a dry pan over high heat. Toast on each side just until they start to color, about 20 seconds per side. Wrap in foil and put in a 200 degree F oven to keep warm.
Serve tacos with desired toppings or pile it on top of a plate of shredded romaine lettuce and make a taco salad.

http://simplysugarandglutenfree.com/salsa-chicken-tacos-slow-cooked/