Gluten-free Family Favorites

Simple changes can sometimes make a recipe gluten-free with little difference in the final product. I've made minor changes to these three family favorites to make them gluten-free and my family barely notices.

Gluten-free Chicken Piccata

A delicious and quick entrée.

16 oz. chicken cutlets

Approximately ½ cup tapioca flour, seasoned with salt and pepper

2 tbsp. butter

2 tbsp. canola oil

¼ cup lemon juice

1 clove minced garlic

½ c. dry white wine or dry vermouth

1 lemon, sliced (for garnish)

2 tbsp. capers

¼ c. chopped parsley

Dredge chicken in the seasoned flour and brown on both sides in the butter and oil in a large skillet. Add the lemon juice and vermouth (or wine.) Reduce heat, cover, and cook 8-10 minutes.

Add the capers. Transfer the chicken to a platter, pour remaining pan juices over the chicken and garnish with the lemon slices and parsley.

Note: tapioca flour has a lot of thickening power. If the liquid disappears before the chicken is finished cooking, simply add more vermouth or wine or some water. Serve with rice. Serves four.

Gluten-Free Sweet and Sour Pork

1 lb. cubed boneless pork (preferably butt)

½ lg. green pepper, seeded, de-ribbed, and cut into ½ inch squares

½ lg. red pepper, seeded, de-ribbed, and cut into ½ inch squares

3 medium carrots, peeled and sliced diagonally

8 oz. sliced mushrooms

½ cup snow peas

1 cup canned pineapple

2 tbs. canola oil (approx.)

¼ cup cornstarch dissolved in ½ cup gluten-free chicken stock.
(Note: look for gluten-free stock. Some brands contain gluten.)

Sweet and Sour Sauce:

½ cup gluten-free chicken stock (in addition to the ½ cup above.) May need a little more if the sauce thickens too much

¼ cup pineapple juice

2 tbs. sugar

4 tbs. red-wine vinegar

3 tsp. gluten-free tamari (Wheat-free soy sauce)

Combine all ingredients.

Use canola oil to coat the bottom of a large skillet. Sauté the mushrooms and carrots and remove to a bowl.

Brown the cubed pork in batches if necessary, removing it to the bowl as it's browned.

When all the pork has been browned, add it all back to the skillet.

Add the sauce and bring to a boil. Simmer, covered, for ten minutes. Add the sautéed vegetables, pineapple, cubed peppers, snow peas, and the cornstarch dissolved in chicken stock. Bring to a boil and serve with rice. Serves four.

Gluten-free Pesto Pasta Salad

1 lb. gluten-free fusilli pasta, cooked al dente

¼ c. olive oil

1 c. Homemade Pesto ( see below)

1-10 oz. package of frozen chopped spinach, defrosted with moisture squeezed out

1 c. gluten-free mayonnaise (Hellmann's Canola Mayonnaise is one example)

½ c. grated Parmesan cheese

2 tbs. lemon juice

10 oz. bag frozen peas

1 c. grape tomatoes, washed and halved

8 oz. fresh mozzarella, cubed

½ c. pine nuts

½ c. sliced black olives

salt and pepper, to taste

Pesto:

½ c. pine nuts

3 cloves pressed garlic

6 c. fresh basil leaves

½ tsp. salt

1 c. grated Parmesan cheese

1½ c. olive oil

Purée everything but the olive oil in the food processor. Add olive oil while processor is running.

For the salad:

Combine the drained hot pasta with the olive oil. Cool to room temperature.

In the bowl of the food processor, purée the pesto, spinach, and lemon juice. Add the mayonnaise and purée until blended.

Add the blended pesto to the pasta then add remaining ingredients. Mix, season, and chill.