Cooking gluten-free and dairy-free is easy—and tastes better than you'd ever expect.

Category: Dinner

Pumpkin Spice Coconut Cups

Pumpkin Spice Coconut Cups

It’s nearly the end of October and I’m finally getting into the pumpkin mood. It’s been such a mild fall on the East Coast—I’m talking in the 80s—so turning on the oven has been a slow start. Now that we’re in the steady 50s, I’m […]

5-Minute Good-for-You Cheesy Broccoli Bisque

5-Minute Good-for-You Cheesy Broccoli Bisque

It’s definitely no thanks to me that my kids love broccoli. Maybe I can blame my mom for only feeding me broccoli rabe and romanesco growing up. Somehow, broccoli just seemed, well, boring. These days, I only enjoy broccoli two ways—blended into a creamy soup and roasted until […]

Grilled Shrimp with Summer Guacamole

Grilled Shrimp with Summer Guacamole

What does summer mean to you? To me, besides beaches and backyard barbecues, summer means visiting local farms early Saturday mornings to see the week’s harvest. Summer is peak growing season and that usually means more fruits and vegetables than I know what to do with.

Everything I make or bake, I look to incorporate ingredients I’ve picked up from the farms. I also realized years ago that even if I don’t use all of the produce in one weekend, it’ll stay fresher longer than anything I’d pick up at the supermarket. Plus, farms are seriously paycheck-friendly, too!

I developed this guacamole recipe one evening when I had too few avocados and I was trying to make enough guacamole to feed my hungry family. I had, of course, shopped at the farms so I decided to stretch the guac by stirring in chopped tomatoes, corn and peaches. Now, it’s a family fave!

Grilled Shrimp with Summer Guacamole

Serving Size: 4

Ingredients

1 ear of corn

1 pound medium shrimp, peeled and deveined

Olive oil, for drizzling

Salt and pepper

2 ripe Hass avocados, halved, pitted, peeled and cut into ½-inch cubes

1 pint cherry tomatoes, halved

2 tablespoons finely chopped red onion

2 peaches, peeled and cut into ½-inch cubes

Juice of 1 lime plus 4 lime wedges, for serving

Instructions

  1. Heat the grill to medium-high heat. Open the corn husk slightly and fill with water; wrap tightly in foil and grill, turning occasionally, until tender, 15 to 20 minutes.
  2. Meanwhile, thread the shrimp on skewers, drizzle lightly with olive oil and season with salt and pepper. Grill, turning once, until just cooked through, about 4 minutes total.
  3. In a small bowl, toss together the avocado, tomatoes, onion, peaches and lime juice; season with salt and pepper. Serve the shrimp and guacamole with the lime wedges.
https://silvanaskitchen.com/grilled-shrimp-summer-guacamole/

Perfecting Grilled Cheese Sandwich

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Taking slice of homemade pizza

Taking slice of homemade pizza

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Salmon and Spinach Sandwich

Salmon and Spinach Sandwich

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Fried fish on green asparagus

Fried fish on green asparagus

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Sea bream fish with lemon, herbs

Sea bream fish with lemon, herbs

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Gluten-Free Crispy Fried Chicken

Gluten-Free Crispy Fried Chicken

I didn’t grow up in a household famous for its perfectly crisp fried chicken, made from a great great grandmother’s recipe passed down from generation to generation.

My reality of fried chicken was years stalled by a fear of frying and worse even—greasy, soggy chicken. This recipe for crispy fried chicken was my reawakening. It was born out of necessity as most things this delicious do. When Isaiah was diagnosed with his gluten and dairy intolerances, fried chicken was off the menu—literally—since we’d often get our fill of fried chicken, a popular menu item at Brooklyn restaurants, only when we dined out.

I started reading about frying. What was the easiest way? What’s the difference between shallow and deep frying? Did I need a special fryer? A splatter screen? How much oil? What kind?!

Then, of course, I needed the perfect fried chicken recipe: One that would yield an undeniably crispy shell that kept all of the chicken juices locked in, making for super moist chicken. Many attempts later, I landed on coconut milk—my secret ingredient. Let me start by saying that I don’t love the flavor of coconut unless I’m eating Indian or Thai or maybe the occasional Mounds bar when trick-or-treating on Halloween.

I can promise that at the end of this recipe, when you sit down, close your eyes and bite into a piece of fried chicken, you’ll be thinking many tasty thoughts and none will be about coconut. Sure, coconut milk isn’t the first ingredient that comes to mind when marinating chicken for frying, but much like regular buttermilk, it yields meat that’s moist and tender.

As for deep-frying, don’t sweat the technique or the deep-fry thermometer. To test if your oil is hot enough, just add a pinch of gluten-free flour to the oil. If it sizzles and rises to the surface, you’re ready to start frying.

For ingredient substitutions, please see the detailed chart at Gluten-Free 101.

Let’s get frying,

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Gluten-Free Crispy Fried Chicken

Serving Size: 4

Ingredients

One 13-ounce can full-fat coconut milk

2 large eggs, at room temperature

1 tablespoon chili powder

1 teaspoon salt

¼ teaspoon black pepper

One 3½-pound chicken, cut into 8 pieces, or 3½-pounds chicken pieces, patted dry

1½ cups Cooking for Isaiah™ Multi-Purpose Flour

¼ cup cornstarch

2 tablespoons Old Bay seasoning

1 teaspoon baking powder

Canola oil, for frying

Instructions

  1. In a large bowl, whisk together the milk, eggs, chili powder, salt and pepper. Add the chicken, cover and refrigerate for at least 1 hour or overnight. Line a baking sheet with parchment paper.
  2. In a shallow bowl, whisk together the flour, cornstarch, Old Bay and baking powder. Drain the chicken and dredge in the flour mixture. Place on the baking sheet.
  3. In a large cast-iron skillet, heat 1 inch of oil over medium heat until a deep-fry thermometer measures 360ºF.
  4. Carefully add the chicken to the hot oil and fry, turning occasionally, until cooked through, about 20 minutes; drain on a paper towel–lined wire rack. The chicken is fully cooked when an instant-read thermometer inserted near the bone measures 170°F. (The fried chicken can be kept warm in a 250ºF oven for up to 1 hour or served at room temperature.)

Notes

Recipe excerpted from SILVANA’S GLUTEN-FREE AND DAIRY-FREE KITCHEN ©2014 by Silvana Nardone. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photograph by ©John Kernick.

https://silvanaskitchen.com/gluten-free-crispy-fried-chicken/

My Top 10 Gluten-Free Super Bowl Recipes

My Top 10 Gluten-Free Super Bowl Recipes

The Super Bowl? I confess I’ve never watched it. Like, really, sat down on the couch and followed every play. I do, however, love to cook for the Super Bowl, which for me is just a wonderful reason to spend time with friends and eat fun finger foods together.

Gluten-Free, Dairy-Free Creamy Kale-Cannellini Soup with Garlic Chips

Gluten-Free, Dairy-Free Creamy Kale-Cannellini Soup with Garlic Chips

During the long, cold winter months, my kids know all too well that I could happily subsist on soup alone. I find it both comforting and nourishing. Even better, it’s an easy going dish—or meal, if you’re me. I love that soup doesn’t have to be complicated, allows for improvisation and if we were to boil soup down to its very essence, it really is whatever you make of it. That’s true for so many choices we consciously make in life—both in and out of the kitchen.

Gluten-Free, Dairy-Free Weeknight Menu Planner

Gluten-Free, Dairy-Free Weeknight Menu Planner

Summer is when our family’s schedule always gets crazy!! That’s why I’m starting a Gluten-Free, Dairy-Free Weeknight Menu Planner —to make planning dinner one less thing to put on my to-do list.

I know firsthand what it’s like to figure out what to make for supper every single night—especially when you’re feeding a family of hungry kids. It’s a challenge to plan what you’re making and time-consuming to shop for the ingredients. Plus, you need to please everyone! Not easy…so here’s your weeknight menu planner! Plus, a seasonal dessert to sweeten the deal.

Many evenings, I just wing it. I look what I have in the fridge and cabinets and I get cooking. I’m pretty good at freelancing meals, piecing together ingredients to assemble a dinner puzzle. Luckily, the kids never seem to notice!

When I make the time to get organized and use a menu planner, everyone is more satisfied—especially me. The stress is off. I know exactly what we’re eating for supper. Somehow the rushing around fades and I’m calmer. Everything seems to fall right into place and I can relax. Can you relate?

Please come say “hi” and let me know what you think about this new menu planner over in my online community, Silvana’s Kitchen. Thanks as always for reading and sharing!

For ingredient substitutions, please see the detailed chart at Gluten-Free 101.

Let’s get cooking,

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MONDAY 
Take to the grill for peach-glazed wings—and easy clean-up!

Gluten-Free, Dairy-Free Grilled Peach BBQ Chicken Wings

TUESDAY 
Too hot to cook? This super fresh tomato-zucchini lasagna is all you need for supper. 

Gluten-Free, Dairy-Free Summer Vegetable Salad Stacks

WEDNESDAY 
Feeling fancy? Chop and serve this cold shrimp salad in avocado halves.

Shrimp Salad with
Dairy-Free Caper-Lemon Dressing

THURSDAY 
Served cold, earthy grains and earthy veggies take centerstage.

Vegetarian Lentils and Quinoa with Mushrooms and Spinach

FRIDAY 
Fuss-free chicken dinner makes the perfect all-in-one meal. 

Gluten-Free, Dairy-Free Chicken Provençale Hot Pocket

MY SWEET DEAL OF A SEASONAL DESSERT:

Gluten-Free, Dairy-Free Peaches-and-Cream Meringue Cake

Gluten-Free White Pizza with Prosciutto

Gluten-Free White Pizza with Prosciutto

I’d love to introduce you to one of my old Food & Wine magazine colleagues and longtime friend, Laura B. Russell. These days, we travel in the same gluten-free circles, doing cooking demos around the country. Today, I’m excited to support her new cookbook, Brassicas: Cooking the World’s Healthiest Vegetables and share her recipe for Gluten-Free White Pizza with Arugula and Prosciutto.

Gluten-Free, Dairy-Free Quinoa Salad with Roasted Sweet Potatoes, Crispy Bacon and Toasted Hazelnuts

Gluten-Free, Dairy-Free Quinoa Salad with Roasted Sweet Potatoes, Crispy Bacon and Toasted Hazelnuts

I made this quinoa recipe earlier this year when I was whisked away on a beautiful escape to Italy. One requirement of the trip: I was to bring snacks and dinner for our airplane ride. Mission accomplished. I’d say I got the deal of a lifetime…Im truly one lucky girl!

Gluten-Free, Dairy-Free Baked Mushroom Risotto

Gluten-Free, Dairy-Free Baked Mushroom Risotto

Growing up with an Italian father and American mother, I’ve eaten my fair share of risotto, which happens to be naturally gluten-free and can happily be made dairy-free. But, the one ingredient I lacked in my risotto was patience. While my mom might have the patience of a cooking saint, I was not born with this trait. My stubbornness to find an easier way led me to choose the oven over the stovetop and I’ve never gone back.

Luckily, I figured out how to bake my risotto into the creamy, delicious version reminiscent of the one I used to taste for doneness right off the wooden spoon my mom stirred so lovingly—for hours—while ladling in more and more homemade chicken broth until the arborio rice released its creaminess.

Please come say “hi” and let me know what you think of this recipe over in my online community, Silvana’s Kitchen. Thanks for reading and sharing!

For ingredient substitutions, please see the detailed chart at GLUTEN-FREE 101.

Let’s get cooking,

Gluten-Free, Dairy-Free Baked Mushroom Risotto
In a large pan, heat the olive oil over medium heat.
Add the fresh mushrooms and cook until the liquid has evaporated, about 15 minutes. Stir in the soaked dried mushrooms and onions; cook until softened, about 15 minutes.
Gluten-Free, Dairy-Free Baked Mushroom Risotto
Bake, uncovered, for 20 minutes. Stir, then bake until cooked through, about 15 minutes more.

Gluten-Free, Dairy-Free Baked Mushroom Risotto

Serving Size: 4 to 6

Ingredients

1/2 ounce dried porcini mushrooms (optional)

1 cup hot water

2 tablespoons olive oil

One 8-ounce container cremini or button mushrooms, stemmed and sliced

1 small onion, coarsely chopped

3/4 cup (6 ounces) arborio rice

2/3 cup dry white wine, chicken or vegetable broth or water

1 cup chicken or vegetable broth or water

Salt

Instructions

  1. Soak the dried porcini for at least 15 minutes in the hot water. Squeeze dry and chop, reserving the soaking liquid.
  2. Preheat the oven to 300º F. In a large pan, heat the olive oil over medium heat. Add the fresh mushrooms and cook until the liquid has evaporated, about 15 minutes. Stir in the soaked dried mushrooms and onions; cook until softened, about 15 minutes.
  3. Place a 9-inch square baking dish in the oven. Stir the rice into the mushroom mixture until coated. Stir in the wine and broth; season with about 1 teaspoon salt. Bring to a low boil, then carefully transfer to the preheated baking dish; bake, uncovered, for 20 minutes. Stir, then bake until cooked through, about 15 minutes more.
https://silvanaskitchen.com/gluten-free-dairy-free-baked-mushroom-risotto/

Gluten-Free, Dairy-Free Meatloaf Sandwiches on Sun-Dried Tomato Waffle Bread

Gluten-Free, Dairy-Free Meatloaf Sandwiches on Sun-Dried Tomato Waffle Bread

Back when Isaiah was first diagnosed with gluten and dairy intolerance, bread options were few and not-at-all satisfying. In fact, most of the breads we bought from our local supermarkets and health food stores just crumbled into pieces at first bite. Then, I thought of my waffle iron and how the squares were pretty much the same size as sandwich bread—and a new gluten-free bread was born!

The savory flavor options are endless. For this sandwich, I made a sun-dried tomato waffle bread, but you could keep it plain or add other flavorings like caramelized onions, crisp bacon or even just some Dijon mustard.

Shrimp Salad with Dairy-Free Caper-Lemon Dressing

Shrimp Salad with Dairy-Free Caper-Lemon Dressing

Summer is flying by! I wanted to quickly share an easy, hearty shrimp salad with you. It’s based on one I had recently at a food shop in Brooklyn I like to check out every now and then called Bklyn Larder. To serve, just place the shrimp salad over chopped romaine or field greens.

Creamy Dairy-Free Pesto

Creamy Dairy-Free Pesto

The secret ingredient to my creamy dairy-free pesto is…water. Years ago, thanks to my magazine test kitchen friends, I learned that water is often the solution to many cooking conundrums.

The idea came to me when I was eating spaghetti with pesto sauce at a popular New York City restaurant. I was fascinated by its bright green color and creaminess. When I asked the chef what he put in the pesto, he just replied that he used all of the “usual” ingredients.

After dozens of attempts to replicate his version of the Italian classic, I drizzled in some water in place of more oil to make my pesto sauce a looser consistency that would easily coat pasta. Low and behold, the grassy green color came into clear view!

Here are some ideas for cooking with pesto:

1. Toss with 1 pound gluten-free pasta.

2. Use as salad dressing.

3. Drizzle over omelets and broil.

4. Brush meats before grilling.

5. Stir into cold or hot soups.

Please let me know if you have any ingredient substitution needs and I will be happy to give you my best solutions. Just leave me a message on my Facebook page, Silvana’s Kitchen.

Come say “hi”  and let me know what you think about this recipe collection over in my online community, Silvana’s Kitchen. Thanks for reading and sharing!

For ingredient substitutions, please see the detailed chart at Gluten-Free 101.

Let’s get cooking,

 

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Creamy Dairy-Free Pesto

Yield: 4

Ingredients

2 cups packed basil leaves

1 clove garlic

1/3 cup olive oil

½ cup pine nuts or walnuts

½ cup grated parmesan cheese, dairy-free parmesan alternative or more pine nuts

Salt

Instructions

  1. Using a food processor, puree the basil, garlic, olive oil, nuts, parmesan (or more nuts) and about ½ teaspoon salt. With the motor running, drizzle in about 2 tablespoons water until you achieve your desired consistency.
https://silvanaskitchen.com/creamy-dairy-free-pesto/

Gluten-Free Summer Recipe Collection

Gluten-Free Summer Recipe Collection

Summer is breezing on by so I wanted to share my latest gluten-free recipe collection with you. I recently developed these recipes in partnership with Udi’s. I hope you enjoy them as much as my family!

Please let me know if you have any dairy-free needs and I will be happy to give you my best substitution solutions. Just leave me a message on my Facebook page, Silvana’s Kitchen.

Gluten-Free, Dairy-Free Hash Brown Waffles with Sausage Apple Patties and Fried Eggs

Gluten-Free, Dairy-Free Hash Brown Waffles with Sausage Apple Patties and Fried Eggs

Breakfast is my family’s favorite meal of the day. So when we’re feeling like comfort on a plate or when I need a break in my cooking routine, I make dinner for breakfast. This summer, I’m busy wrapping up recipe development for my second cookbook so I’ve been cooking up lots of old favorites for the family, including this recipe—definitely an oldie, but goodie, from my first gluten-free, dairy-free book, Cooking for Isaiah.

Happy Gluten-Free Holidays!

Happy Gluten-Free Holidays!

I just returned to Brooklyn after shooting my next cookbook on location at my house in upstate New York. I’m finally putting the finishing touches on the manuscript and can’t believe the holidays kickoff this week! I’d love to share my latest collection of gluten-free recipes that I developed exclusively for Food & Wine magazine, where I’m a F&W Online Columnist. Watch a slide show of my gluten-free recipes!

Let me know if you have any dairy-free needs and I will be happy to give you my best substitution solutions. Just leave me a message on my Facebook page, SILVANA’S KITCHEN.

For ingredient substitutions, please see the detailed chart at GLUTEN-FREE 101.

Let’s get cooking,

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Here’s a taste of some of the more than 40 gluten-free recipes you’ll find! Dig in!

Breakfast/Brunch
Gluten-Free Powdered Cake Doughnuts

Gluten-Free Lemon-Poppy Seed Buttermilk Pancakes
Gluten-Free Bacon-Pumpkin-Pecan Pancakes
Gluten-Free Carrot Cake Waffles with Cream Cheese Whipped Cream
Gluten-Free Waffles Rancheros
Gluten-Free Banana-Walnut Coffee Cake Muffin Tops
Gluten-Free Muesli Crunch Whole-Grain Muffins
Gluten-Free Apple Snickerdoodle Muffins
Gluten-Free Corn-Blueberry Swirl Muffins
Gluten-Free Brown Sugar Monkey Bread Muffins
Gluten-Free Triple Coconut-Black Sesame Quick Bread
Gluten-Free Powdered Cake Doughnuts

Breads
Gluten-Free Honey, Nuts and Oats Gluten-Free Sandwich Bread

Gluten-Free Parker House Rolls
Gluten-Free Garlic-Stuffed Pull-Apart Buns
Gluten-Free Honey, Nuts and Oats Sandwich Bread
Gluten-Free Seeded Multigrain Sandwich Bread
Gluten-Free “Rye”-Raisin Belgian Waffle Bread

Main Dishes

Gluten-Free Fresh Almond Fettuccine with Tomato-Basil Sauce

Gluten-Free Crispy Pork Potstickers with Sesame Dipping Sauce
Gluten-Free Shake-and-Fry Shrimp Rolls
Gluten-Free Falafel Tacos with Spiced Citrus Crema
Gluten-Free Fresh Almond Fettuccine with Tomato-Basil Sauce
Gluten-Free Almond Frangipane Mushroom and Swiss Cheese Galette
Gluten-Free Pepperoni Pan Pizza
Gluten-Free Creamed Spinach Mac and Cheese

Dessert
Gluten-Free Ultimate Gluten-Free Chocolate Chip Cookies

Gluten-Free Dunked Dulce de Leche Doughnuts
Gluten-Free Peanut Butter Cookie Moon Pies
Gluten-Free Vanilla Bean Golden Cupcakes with Chocolate Frosting
Gluten-Free Hot Cocoa Cupcakes with Meringue Frosting
Gluten-Free Banana Custard-Stuffed Peanut Butter Cupcakes
Gluten-Free Fried Cinnamon-Sugar-Ricotta Fritters
Gluten-Free Apple-Raisin Pie with Walnut-Cream Cheese Crust
Gluten-Free Chocolate-Glazed Boston Cream Whoopie Pies
Gluten-Free Ultimate Gluten-Free Chocolate Chip Cookies
Gluten-Free Frosted Brownie Cookies
Gluten-Free Salted Butterscotch Blondies
Gluten-Free S’mores Brownies
Gluten-Free Hot Fudge Raspberry Ripple Ice Cream Sundae Loaf Cake
Gluten-Free Hummingbird Cake
Gluten-Free Gingerbread Pear Loaf Cake
Gluten-Free Almond-Streusel Tea Cake

 

Gluten-Free Meatball Subs

Gluten-Free Meatball Subs

Forget everything you’ve ever learned about how to make a good meatball. What I’ve learned is that there’s absolutely no reason why meatballs shouldn’t naturally be gluten-free—and dairy-free. Even growing up with a Roman father and Neapolitan grandfather didn’t school me as to why you have to first soak bread in milk before you can even think of forming a meatball. And when you think of what the soaked bread is technically there to do—give the meatball a melt-in-your-mouth tenderness—there are easier, healthier ways.

Gluten-Free, Dairy-Free Grilled Peach BBQ Chicken Wings

Gluten-Free, Dairy-Free Grilled Peach BBQ Chicken Wings

Feels like summer in the city over here in Brooklyn! What better to welcome the season than with grilling. I love the fast cooking times and the easy cleanup that comes with making a meal on the grill. I also like to let my ingredients speak for themselves, which is to say that if you’re getting in-season veggies and good-quality meats, they’re already packed with lots of flavor so a sprinkle of salt and pepper along with a drizzle of fruity olive oil is all you need.

Gluten-Free, Dairy-Free Turkey Veggie Meatloaf

Gluten-Free, Dairy-Free Turkey Veggie Meatloaf

My Mom is famous for her meatloaf. I should know. I grew up eating it at least once a week. It was, after all, part of her repertoire of revolving weeknight dishes.

As a kid, I remember wondering why she always cooked up the same slurry of meals. Yes, every now and then, she would divert from her recipe rolodex and venture out into the unknown recipe world. But for the most part, she stuck to her tried-and-true plan.

Cooking every night for my own family for nearly two decades has changed my perspective on what’s for dinner. Gone are the grand expectations and here to stay are comforting meals the whole family can enjoy and equally important—that I can assemble quickly or make ahead of the dinner rush. This meatloaf recipe is a variation of my Mom’s recipe—I’ve left out the hard-boiled eggs that my kids just don’t seem to appreciate.

Please come say “hi” over in my online community, Silvana’s Kitchen. I’d love to hear how you’re doing. Thank you, as always, for reading and sharing!

For ingredient substitutions, please see the detailed chart at Gluten-Free 101.

Let’s get cooking,

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Gluten-Free, Dairy-Free Turkey Veggie Meatloaf

Yield: 6

Ingredients

2 tablespoons olive oil

1 onion, finely chopped

1 carrot, grated

1 clove garlic, grated

1½ pounds ground turkey

¾ cup ketchup

2 tablespoons gluten-free soy sauce

2 tablespoons gluten-free Worcestershire sauce

1 egg, lightly beaten

1 cup finely crushed gluten-free rice cereal

¼ cup chopped parsley

Salt and pepper

Instructions

  1. Preheat the oven to 350° and grease a 9-by-5-inch loaf pan. In a skillet, heat the olive oil over medium heat. Add the onion and carrot; cook until softened, about 5 minutes. Add the garlic and cook for 1 minute. Let cool.
  2. Meanwhile, in a medium bowl, combine the turkey, ½ cup of the ketchup, soy sauce, Worcestershire sauce, egg, rice crumbs, onion mixture, parsley, ¾ teaspoon salt and ¼ teaspoon pepper. Place in the prepared pan, rounding the top. Spread the remaining ¼ cup ketchup on top. Bake until cooked through, about 50 minutes, or until a thermometer inserted in the center registers 160 degrees. Let set for about 10 minutes; cut into ½-inch thick slices.
https://silvanaskitchen.com/gluten-free-dairy-free-turkey-veggie-meatloaf/

Gluten-Free, Dairy-Free Minestrone Chard Soup with Garlic Croutons

Gluten-Free, Dairy-Free Minestrone Chard Soup with Garlic Croutons

Where I live, in New York City, things are just starting to warm up. That’s why I wanted to get in my family’s go-to soup. It’s easy to make and relies heavily on what you already have in your veggie crisper and cupboards.

When I make the minestrone, I like to include at least one green—here, I use Swiss chard—and some fresh herbs. It gives the soup a bright flavor and pop of color. The garlic croutons add a nice crunch. So take the chill off the start of spring season with my hearty greens-and-beans soup.

Gluten-Free, Dairy-Free Chicken Provençale Hot Pockets

Gluten-Free, Dairy-Free Chicken Provençale Hot Pockets

Sometimes, I just need dinner to cook itself. Can you relate?

While takeout may be the norm in New York City, I prefer to cook my family’s meals from scratch. Occasionally, I get help from store-bought meal starters (like a gluten-free pizza crust or rotisserie chicken) or splurge for dinner at a favorite gluten-free friendly restaurant. After all, Moms have enough pressure as it is.

Gluten-Free, Dairy-Free Chili con Chicken

Gluten-Free, Dairy-Free Chili con Chicken

While chili may be the quintessential Super Bowl food, it’s my weeknight go-to recipe. I like to switch up the ingredients depending on what I find in my fridge, but I’ve realized through all of my chili incarnations over the years that simple is really better. The idea of easy and effortless is something that I’m trying to translate to my personal life, too. I want to spend more time living and sharing real moments than worrying about every little thing—especially when it comes to putting dinner on the table.

In keeping with that mindset, this chili is super flexible and fast. If I’m in a hurry, I usually only add the chili powder and salt. My kids love chili stuffed into a crispy corn taco shell with toppings like avocado and cilantro. Sometimes I just spoon it over rice, polenta or even quinoa. You could even add more chicken broth and call it a hearty soup. Take a look in your fridge and you’ll know what’s going into your chili tonight.

Please come say “hi” over in my online community, Silvana’s Kitchen. I’d love to hear how you’re doing.

For ingredient substitutions, please see the detailed chart at Gluten-Free 101.

Let’s get cooking,

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Gluten-Free, Dairy-Free Chili con Chicken

Yield: 4 to 6

Ingredients

2 tablespoons olive oil

2 cloves garlic, finely chopped

1 small yellow onion, peeled and chopped

1 to 2 red or yellow bell peppers, chopped

1 pound ground chicken or turkey

1½ tablespoons chili powder

1 teaspoon cumin

1 teaspoon dried oregano

1 teaspoon cocoa powder

1 to 1½ teaspoons salt

One 15-ounce can diced tomatoes with juice

1 cup chicken broth or water

One 15-ounce can black beans, rinsed and drained

Optional toppings:

Sliced scallions, cilantro, jalapeño, avocados, hard shell or soft corn tacos, gluten-free hamburger or hot dog buns

Instructions

  1. In a medium pot, heat the oil over medium heat. Add the garlic, onion and bell pepper; cook, stirring, until softened, about 7 minutes. Increase the heat to medium high and stir in the chicken; cook until cooked through, about 4 minutes.
  2. Add the chili powder, cumin, oregano, cocoa powder and salt to the pot; stir to coat. Add the tomatoes and broth; bring to a boil. Reduce the heat to low; simmer, covered, for 15 minutes. Stir in the beans and cook, uncovered, until thickened slightly, about 10 minutes. Serve with toppings, if using.
https://silvanaskitchen.com/gluten-free-chili-con-chicken/

Gluten-Free, Dairy-Free Cauliflower-Jalapeño Bisque

Gluten-Free, Dairy-Free Cauliflower-Jalapeño Bisque

The weather in Brooklyn has been unusually warm for winter, but the constant clouds that keep the sun from shining still beg for closeness and comfort. For me, there’s only one food that can warm up my grey mood—soup! That’s why I always have some stockpiled in my fridge and freezer.

Gluten-Free, Dairy-Free Slow-Cooker Chicken Divan with Mustard Crumb Crunch

Gluten-Free, Dairy-Free Slow-Cooker Chicken Divan with Mustard Crumb Crunch

I’m a little bit behind the slow cooker revolution, but one try and I knew I was in love: While the cooking may be slow, the kitchen prep time is fast. I also didn’t want all of the dishes I made to be stew-like. I conquered that fear with my take on this classic chicken dish.

Gluten-Free, Dairy-Free, Egg-Free Sun-Dried Tomato and Olive Focaccia

Gluten-Free, Dairy-Free, Egg-Free Sun-Dried Tomato and Olive Focaccia

You know what it’s like to not be able to have bread or pizza or focaccia. My family does, too. For the past five years, I’ve been trying off-and-on to replicate the chew, the bounce and the bend that occurs naturally in a gluten-full bread. I’ve made batches and batches of doughs—all failures. But, those failures have led me to the biggest bread success I’ve ever had. And I’m happy to share it with you.

The best part is that you can shape the dough—with your hands. This is no batter bread dough. Confession: I was honestly never a fan. Instead, you combine the dough, let it sit and minutes later you have a dough that you can knead and shape. Unbelievable.

Do you see that crumb?

The dough is very flexible. Twist it—or not—and you have yourself some puffy breadsticks!

My friends and I are playing with ratios again as part of the Gluten-Free Ratio Rally. What’s the Gluten-Free Ratio Rally? We’re a group of food bloggers and cookbook authors committed to baking with ratios. This month’s assignment: focaccia. Thanks, Heather, from Discovering the Extraordinary, for being our host! Please check Heather’s site for the complete list of bloggers with links to their focaccia recipes.

GLUTEN-FREE-RATIO-RALLY1

 

Me and my ratio: After playing around in the kitchen with various ratios, this one made me (and my family) the happiest. It’s easy to remember, too. Feel free to have fun with the ratios. It will depend ever so slightly on the ratio of grains and starches in your gluten-free all-purpose flour blend. Also, just in case, I’ve included cup and spoon measurements if that’s what you’re more comfortable with.

1 part dry
1 part liquid

Gluten-Free, Dairy-Free, Egg-Free Sun-Dried Tomato and Olive Focaccia

Ingredients

1½ cups (210 g) cornstarch

¾ cup (120 g) potato starch

¾ cup (105 g) white rice flour

½ cup (70 g) millet flour or sorghum flour

1½ teaspoons (5 g) sugar

3 tablespoons (27 g) psyllium husk powder

2½ teaspoons (10 g) salt

One ¼-ounce packet active dry yeast

1 teaspoon xanthan gum, optional

1 teaspoon probiotics powder, optional

2½ cups (583 g) water

3 tablespoons (42 g) olive oil, plus more for drizzling

40 (100 g) black pitted olives, chopped

10 (25 g) sun-dried tomatoes, chopped

Flaked sea salt, for sprinkling

Dried rosemary or Italian herb blend, for sprinkling

Instructions

  1. In a large bowl, whisk together the cornstarch, potato starch, rice flour millet flour, sugar, psyllium husk powder, salt, yeast, xanthan gum and probiotics, if using. Add the oil, water, olives and sun-dried tomatoes; let sit until thickened, about 8 minutes.
  2. Scoop the dough out onto a parchment paper-lined work surface sprinkled lightly with Silvana's Kitchen Gluten-Free All-Purpose Flour. Generously coat a baking sheet with olive oil, place the dough on top and flatten the dough to fit the baking sheet. Cover with plastic wrap and let rise at room temperature until puffy, about 30 minutes.
  3. Position a rack in the bottom of the oven, place a baking stone on top and preheat to 425°. Sprinkle the dough with the flaked salt and dried rosemary and drizzle with olive oil. Bake for 10 minutes, then reduce the temperature to 400° and bake on the bottom rack until golden brown, 30 to 35 minutes. Let cool on a wire rack.
https://silvanaskitchen.com/gluten-free-sun-dried-tomato-and-olive-focaccia/