Consultant Lori Baird revised these recipes to fit the gluten-free lifestyle. Some are also dairy-free. Always carefully check each ingredient label when cooking gluten-free. If you are in doubt if a product is gluten-free, call or e-mail the company before buying it. Lori is dedicated to creating options for easy, healthy, delicious, allergy free meals. To learn and grow with Lori, visit her new Web site at www.eatingallergyfree.com. You will see a cooking demonstration of the Vegan Creamy Tomato Soup recipe she provided in this chapter on her Web site.
2 pounds London broil 1 cup (8 ounces) unsweetened pineapple juice 1½ teaspoons chopped garlic 2 tablespoons olive oil |
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1 teaspoon gluten-free Dijon mustard
2 tablespoons ketchup 1 tablespoon Bragg’s Liquid Amino |
Place the meat in a labeled 1-gallon freezer bag. Mix the remaining ingredients, pour over the meat, and freeze.
To serve, thaw the meat. Grill the meat to medium rare, or broil the meat at a high temperature, 3 inches from the heat source for 10 minutes per side.
Reduce the heat to 350°F (if broiling), and continue to cook for an additional 20 minutes. While cooking, baste with the leftover marinade, then discard the remainder (contains raw meat juices). Cut the meat in thin diagonal slices, against the grain.
SERVES 8
FREEZE IN: 1-gallon Ziploc freezer bag
6 ounces crumbled feta cheese 1 teaspoon dried oregano 1 teaspoon dried rosemary ¾ teaspoon pepper, divided 1 lemon (1 tablespoon zest and 2 tablespoons juice) 1½ pounds lean ground beef ½ cup pitted kalamata olives 1 tablespoon dried dill weed |
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1 tablespoon parsley flakes ¼ teaspoon sugar 3 tablespoons olive oil 4 Kaiser or other gluten-free sandwich rolls* 1 large sliced tomato* ¼ medium sliced cucumber* ½ medium sliced red onion* 8 romaine lettuce leaves* |
In a bowl, combine the feta cheese, oregano, rosemary, ½ teaspoon pepper, and the lemon zest. Add the ground meat and mix gently. Form into four 1-inch-thick patties.
In a blender, whirl the olives, dill, parsley, lemon juice, sugar, and remaining ¼ teaspoon pepper. Add the olive oil, 1 tablespoon at a time, to make a smooth paste. Place the patties in a labeled 1-gallon freezer bag with wax paper between them. Put the olive sauce in a sandwich bag, slip it inside the bag with the patties, and freeze.
To serve, thaw the patties and sauce. Heat a gas grill to medium or charcoal grill to medium-hot coals. Grill the burgers, turning once, until browned on both sides and cooked through (cut to test); 10 to 12 minutes total. Split the rolls and toast, cut sides down, on the grill. Brush the toasted side with the olive mixture and garnish with tomato, cucumber, red onion, and lettuce leaves.
SUMMARY OF PROCESSES: Grate lemon for 1 tablespoon zest, squeeze 2 tablespoons juice.
SERVES 4
FREEZE IN: 1-gallon Ziploc freezer bag; 1 Ziploc sandwich bag; wax paper
1 teaspoon olive oil 1 cup chopped onion 2 teaspoons chopped garlic 1½ pounds lean ground beef ¾ cup old-fashioned oats, gluten-free 2 large egg whites |
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1 cup chili sauce, divided ½ teaspoon pepper ¼ teaspoon salt 1 tablespoon gluten-free Dijon mustard |
Heat the oil in a large skillet over medium heat. Add the onion and sauté 5 minutes, stirring frequently. Add the garlic and cook 1 minute. Remove from heat and transfer to a large bowl. Let sit for 5 minutes. Add the beef, oats, egg whites, ½ cup chili sauce, pepper and salt, if desired. Mix well and pour into a 9×5-inch loaf pan treated with gluten-free cooking spray. Combine the remaining ½ cup chili sauce and mustard in small bowl; spoon evenly over top of meat loaf. Wrap in heavy-duty aluminum foil, label, and freeze.
To serve, thaw the meat loaf. Preheat the oven to 350°F. Bake the meat loaf 45 to 50 minutes. Let stand in the pan 5 minutes. Pour off any juices from pan. Cut into slices to serve.
SUMMARY OF PROCESSES: Chop 1 cup onion.
SERVES 6
FREEZE IN: Loaf pan; heavy-duty aluminum foil
2 cups chopped onion 1 cup chopped carrots
1 tablespoon olive oil 1 pound yellow split peas 1½ to 2 pounds smoked ham shanks or ham bone |
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¾ teaspoon ground cardamom ¼ teaspoon marjoram Dash cayenne pepper 1 can (12 ounces) gluten-free beer* 6 cups water* 1 tablespoon apple cider vinegar* Salt to taste* |
In a small skillet, sauté the onion, carrots, and celery in the olive oil, stirring occasionally, until the onion is soft but not browned. Meanwhile rinse and drain the split peas. Combine all ingredients through cayenne pepper in a labeled 1-gallon freezer bag and freeze. Store the marked can of beer in the refrigerator.
To serve, thaw the ingredients. Pour them into a large pot and add the beer and water. Bring to a boil, cover, reduce the heat, and simmer for 2½ to 3 hours, or until the ham and peas are tender.
Remove and discard the ham bones and rind. Return the meat to the soup in chunks. Stir in the vinegar. Salt to taste.
SUMMARY OF PROCESSES: Chop 2 cups onions; chop 1 cup carrots; chop 
cup celery.
SERVES 6
FREEZE IN: 1-gallon Ziploc freezer bag
1 10-ounce package frozen chopped spinach, thawed, drained, and squeezed dry
3 teaspoons chopped garlic ¼ teaspoon crushed red pepper flakes 1 14.5-ounce can diced tomatoes 1 15-ounce can chickpeas (or garbanzos), rinsed and drained |
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¼ teaspoon salt ¼ cup white wine ¼ cup grated gluten-free Parmesan cheese* 1 pound gluten-free penne or mostaccioli (or other short, quill-shaped pasta)* |
Place thawed, squeezed-dried spinach in a medium mixing bowl. Mix in the remaining ingredients through the wine, pour into a labeled 1-gallon freezer bag and freeze, attaching the sandwich bag with the Parmesan cheese. Store the marked pasta in the pantry.
To serve, place the thawed sauce in a large saucepan over medium heat until heated through. Cook the pasta according to package directions. Drain the pasta and stir into the sauce along with the Parmesan cheese.
SUMMARY OF PROCESSES: Thaw spinach and squeeze it dry.
SERVES 4
FREEZE IN: 1-gallon Ziploc freezer bag; 1 Ziploc sandwich bag
¼ cup chopped carrot ¼ cup chopped onion 2 teaspoons chopped garlic 1 tablespoon extra virgin olive oil 2 14.5-ounce cans unsalted diced tomatoes |
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1 14.5-ounce can unsalted white beans (Great Northern beans), rinsed and drained 1 teaspoon dried tarragon, crushed 1 lemon (1 tablespoon lemon juice and 1 teaspoon lemon zest)* Salt and pepper to taste* |
In a skillet, sauté the carrot, onion, and garlic in the oil until translucent. Cool slightly and combine with the tomatoes, rinsed and drained beans, and tarragon in a labeled 1-gallon freezer bag. Freeze. Store lemon in a marked sandwich bag in the refrigerator.
To serve, thaw the soup. In a large pot, simmer over low heat for about ½ hour. Stir in the lemon juice, zest, and salt and pepper. Turn heat off and let the soup cool. Puree until smooth.
SUMMARY OF PROCESSES: Chop ¼ cup carrots and ¼ cup onion.
SERVES 4
FREEZE IN: 1-gallon Ziploc freezer bag, 1 Ziploc sandwich bag
*Free from: gluten wheat, casein, lactose dairy, soy, yeast, corn, egg, nuts, seafood shellfish, no added sugar, low in sodium.
¼ cup Bragg’s Liquid Amino sauce 3 tablespoons brown sugar 3 tablespoons olive oil 2 tablespoons distilled white vinegar 2 tablespoons dry sherry |
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2 tablespoons unsweetened pineapple juice 1 teaspoon chopped garlic 1½ teaspoons ground ginger 4 tuna steaks (6 ounces each) |
In a small bowl, combine all the ingredients except the tuna steaks. Pour the marinade into a labeled 1-quart freezer bag. Freeze the tuna steaks in a labeled 1-gallon freezer bag (if you bought the tuna steaks individually frozen, keep them in their packaging), and freeze with the smaller bag of marinade slipped inside the gallon bag.
To serve, thaw the ingredients. When the tuna steaks are beginning to thaw, cut off the packaging, and dry off the steaks with paper towels. Reserve about of the marinade in a separate bowl in the refrigerator for basting later. Slip the tuna steaks into the remaining marinade. From this point be sure to thaw the fish in the refrigerator.
Coat the grill rack of a gas or charcoal grill with gluten-free cooking spray. Heat the gas grill to medium or or the charcoal grill to medium-hot coals. Grill the tuna, uncovered, over medium heat for 5 to 6 minutes on each side. Baste during cooking with the reserved marinade, then discard and used marinade (contains raw meat juices).
SERVES 4
FREEZE IN: 1-gallon Ziploc freezer bag; 1 quart Ziploc freezer bag
8 boneless, skinless chicken breast halves ½ cup rice flour 2 teaspoons salt 1 teaspoon paprika |
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½ cup butter 2 cups orange juice 1 11-ounce can mandarin oranges, drained* 2 cups uncooked brown rice* |
In a bag, dust the chicken lightly with the mixture of flour, salt, and paprika. In a skillet, sauté the chicken in the butter until golden brown on the outside and no longer pink in the center, turning once. You may have to do this in two batches; don’t crowd the pan.
Cool chicken and place into a labeled 1-gallon freezer bag. Pour the orange juice into a 1-quart freezer bag. Tape the two bags together and freeze. Store the marked can of mandarin oranges and place in the pantry.
To serve, thaw the ingredients. Preheat the oven to 375°F. Cook the rice according to package instructions. Place the chicken breasts in a 13×9×2-inch baking dish treated with gluten-free cooking spray. Pour in the orange juice, cover, and bake 20 minutes. Uncover and continue cooking 10 minutes to reduce the liquid to a slightly thickened sauce. Add the oranges and heat 5 more minutes. Serve over cooked rice.
SERVES 8 to 12, depending on size of chicken breasts
FREEZE IN: 1-gallon Ziploc freezer bag; 1-quart Ziploc freezer bag
1 5 to 7 pound whole roaster chicken ¼ cup olive oil ¼ cup gluten-free Parmesan cheese 1 tablespoon dried parsley 1 teaspoon ground sage 1 teaspoon dried thyme |
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1 teaspoon dried rosemary leaves 1 teaspoon chopped garlic Salt and pepper to taste ¼ cup olive oil 1 teaspoon seasoned salt (optional) 1 tablespoon rice flour |
Mix the first ¼ cup olive oil with the Parmesan cheese, parsley, sage, thyme, rosemary, and garlic. Rub the mixture on the chicken, getting it under the skin where possible. Then spread the second ¼ cup olive oil on the skin and sprinkle with the seasoned salt. Sprinkle the rice flour in the oven bag and shake to coat the bag. Slip the chicken into the labeled oven bag, close with the nylon tie (provided with the bag), and freeze.
To serve, thaw the chicken. Preheat the oven to 350°F. Place the bag with the chicken in a 13×9×2-inch baking dish. (The oven bag should not hang over the pan.) Cut six ½-inch slits in top. Place the pan in the oven, allowing room for the oven bag to expand during cooking without touching the oven walls or racks. Bake for 2 hours.
To serve, carefully cut open the top of the oven bag. Let chicken cool for 5 to 10 minutes before carving.
SERVES 6
FREEZE IN: 1 Oven bag (for roasting turkey or chicken)
4 boneless, skinless chicken breast halves 2 teaspoons cornstarch ¼ teaspoon ground ginger 2 tablespoons water 2 tablespoons dry sherry ¼ cup Bragg’s Liquid Amino sauce 1 tablespoon sugar 1 tablespoon apple cider vinegar |
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1 teaspoon chopped garlic ½ to 1 teaspoon crushed red pepper flakes 1 green bell pepper, cut in ¾-inch squares 1 cup dry roast peanuts* 1 cup uncooked brown rice* 3 tablespoons vegetable oil* |
Cut the chicken into ½-inch-wide strips and put in a labeled 1-gallon freezer bag. Mix the cornstarch, ginger, water, sherry, Bragg’s Liquid Amino sauce, sugar, vinegar, and garlic until smooth and pour into a sandwich bag. Put the red pepper flakes into a second sandwich bag and the bell pepper squares into a third sandwich bag. Place the small bags into the 1-quart bag with the chicken and freeze. Store the marked container of dry roast peanuts in the pantry.
To serve, thaw the ingredients. Cook the rice according to package directions. Heat the oil in a large, heavy frying pan or wok placed over high heat. Add the crushed red pepper flakes and peanuts. Cook, stirring until the peanuts are browned. Drain the peanuts on paper towels.
Add the chicken strips to the pan and cook, stirring, until the chicken is white and opaque-looking throughout. Add the bell peppers and cook, stirring, about 2 minutes more. Stir in the Bragg’s sauce mixture and add it to the chicken. Cook, stirring, until the sauce is thickened and clear. Return the peanuts to the pan and continue cooking until the bell peppers are tender-crisp. Served over the cooked rice.
SUMMARY OF PROCESSES: Cut 4 boneless, skinless chicken breast halves into ½-inch strips; cut 1 green bell pepper into ¾-inch squares.
SERVES 4
FREEZE IN: 1-gallon Ziploc freezer bag; 3 Ziploc sandwich bags
2 boneless, skinless chicken breast halves, cubed 1 cup chopped onion 1 10-ounce package frozen, chopped broccoli 1 7-ounce can sliced mushrooms, drained |
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1 tablespoon chicken bouillon ½ to 1 teaspoon ground ginger ¾ cup cashews* ½ cup uncooked rice* |
Combine the ingredients through the ginger in a bowl. Pour into a labeled 1-gallon freezer bag and freeze. Store the cashews in a labeled sandwich bag and attach to other bag.
To serve, thaw the ingredients. Transfer to a prepared, shallow 1½ quart baking dish that has been treated with gluten-free cooking spray. Stir in ½ cup cashews, and sprinkle the remaining ones on top. Cover and bake in a 375°F oven for 45 to 55 minutes. Meanwhile cook the rice according to package directions. Serve the cashew chicken over the rice.
SUMMARY OF PROCESSES: Cube 2 boneless, skinless chicken breasts; chop 1 cup onion.
SERVES 4
FREEZE IN: 1-gallon Ziploc freezer bag; 1 Ziploc sandwich bag
2 cubed boneless, skinless chicken breast halves 2 8-ounce cans mushrooms pieces and stems, drained 1 14.5-ounce can diced tomatoes, undrained 1 8-ounce frozen (or canned) artichokes 1 14.5-ounce can gluten-free chicken broth |
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1 cup chopped onion 2 dashes gluten-free Tabasco sauce 1 2¼-ounce can sliced, pitted, ripe olives ¼ cup dry white wine 3 tablespoons quick-cooking tapioca 1 tablespoon curry powder ¾ teaspoon dried thyme, crushed Salt and pepper to taste 1½ cups uncooked brown rice* |
Combine all the ingredients, except the brown rice, in a large mixing bowl. Then pour them into a labeled 1-gallon freezer bag and freeze.
To serve, thaw the ingredients. Pour into a 3½-quart slow cooker. Cover and cook on low for 7 to 8 hours or on high for 3½ to 4 hours. Before serving, cook the rice according to package directions. Serve with cooked rice.
SUMMARY OF PROCESSES: Cube 2 boneless, skinless chicken breast halves; chop 1½ cups onion.
SERVES 6
FREEZE IN: 1-gallon Ziploc freezer bag
2 teaspoons dried ginger 2 tablespoons lemon juice 2 tablespoons apple cider vinegar 2 tablespoons Bragg’s Liquid Amino sauce 2 teaspoons dark sesame oil 1 teaspoon grated orange zest (optional and not on shopping list) |
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2 teaspoons chopped garlic 4 boneless, skinless chicken breast halves, cubed 2 teaspoons sesame seeds* Gluten-free cooking spray* 1 teaspoon salt* ¼ teaspoon pepper* 2 teaspoons cornstarch* 2 teaspoons cold water* |
Combine the first 8 ingredients in a labeled 1-gallon freezer bag; seal and shake well. Add the chicken, seal, and toss to coat. Pour the untoasted sesame seeds into a sandwich bag, attach to the larger bag and freeze.
To serve, thaw the ingredients. Preheat the oven to 425°F. Remove the chicken from the bag, reserving the marinade. Arrange the chicken in a single layer on the rack of a broiler pan coated with gluten-free cooking spray. Sprinkle the chicken with salt and pepper. Bake for 20 minutes, stirring once.
While the chicken is cooking, boil the marinade in a small saucepan for 3 minutes, stirring frequently. Combine the cornstarch and water in a small bowl and stir into the marinade. Cook 1 minute. Remove from the heat.
Remove the chicken from the oven and turn the oven control to broil. Spoon the glaze onto the chicken and toss well to coat. Place the chicken mixture back on the broiler rack; broil 5 minutes, or until browned, stirring twice. Meanwhile toast the sesame seeds in a small skillet on the stovetop over medium heat for approximately 5 minutes. Watch carefully as they will toast quickly. Sprinkle the chicken with the toasted sesame seeds.
SUMMARY OF PROCESSES: Cube 4 boneless, skinless chicken breast halves.
SERVES 6
FREEZE IN: 1-gallon Ziploc freezer bag; 1 Ziploc sandwich bag
½ cup vegetable oil ¼ cup Bragg’s Liquid Amino sauce ¼ cup gluten-free Dijon mustard ¼ cup lemon juice 1 teaspoon pepper 2 boneless, skinless chicken breast halves, cut into 1½-inch cubes |
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Kebabs: 8 new, red potatoes, parboiled before threading on kebabs* 1 20-ounce can pineapple chunks 1 onion, cut into wedges wide enough to pierce with a skewer* 1 green bell pepper, cut into wedges wide enough to pierce with a skewer* 8 kebab skewers* |
Combine the marinade ingredients and chicken cubes in a labeled 1-gallon freezer bag, and freeze. Label and store the fresh ingredients for the kebabs in the refrigerator, or purchase closer to the day you’ll serve the dish.
To serve, thaw the chicken cubes. Pour off and reserve the marinade. If desired, boil the potatoes, cut in half, for 10 minutes, or until just beginning to soften. Make kebabs with the halved new potatoes, pineapple chunks, onion wedges, bell pepper wedges, and chicken cubes, and grill on a gas grill at medium heat or a charcoal grill over medium-hot coals for approximately 12 minutes. Brush reserved marinade on the kebabs while you’re cooking, then discard the remainder (contains raw meat juices).
SUMMARY OF PROCESSES: Cut 2 boneless, skinless chicken breast halves into 1½-inch cubes.
SERVES 4
FREEZE IN: 1-gallon Ziploc freezer bag
cup honey