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Please share an easy gluten free dinner recipe/dinner plan.
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I'm Italian and LOVE eggplant/chicken/veal/anything parmigiana. I decided to try this twist out one day...here's a fairly simple Tofu Parmigiana.
What you'll need:
Block of Tofu
Olive Oil
1 Egg
Gluten Free Bread Crumbs
Spices of your choosing
Parmigiana Cheese
Pasta Sauce
Mozzarella Cheese
Skillet/Pan for frying
Glass pan for baking
I like to buy the super firm tofu. I drain the liquid from the container and wrap the tofu in an old T-shirt to really soak up most of the liquid from the tofu. After about 15 minutes, I cut the tofu block into slices, about 1/4 thick. Start heating up "some" olive oil in a large pan/skillet after slicing the tofu. I'm one of those people who don't measure ingredients all the time... the olive oil will just cover the bottom of the pan, so I'd say about 2+ tablespoons or so.
While the oil is heating, I preheat the oven to 400 degrees Fahrenheit and then I gather two bowls. One will contain a lightly beaten egg inside of it (although I have heard of people just using cold water). Another bowl will contain gluten free bread crumbs. I like to use Glutino's gluten free bread crumbs (see my product review). You can spice these up if you'd like with anything-- salt, pepper, basil, oregano, grated parmigiana cheese, and/or garlic. Dip each tofu slice into the egg, then the gluten free bread crumb mixture and then brown both sides of the tofu in the olive oil. When each side is cooked (about 5-8 minutes a side), I like to drain out some of the olive oil by placing the cooked tofu on paper towel-lined plates.
All tofu slices browned to perfection? The oven should be preheated, so pour a thin layer of your favorite gluten free pasta sauce in a glass pan and place each piece of tofu on top of the sauce. Top each piece of tofu with another thin layer of sauce, either shredded or thinly sliced mozzarella cheese, and a sprinkling of grated parmigiana cheese. Bake for about 20 minutes.
I like to stack my tofu pieces one on top of another, and serve it with a side of my favorite gluten free pasta from Tinkyada as well as a green salad. Buon appetito!
Another Italian staple (which is also completely gluten free) is Polenta. It's cornmeal-- plain and simple. I eat polenta a few times a month but have to admit that sometimes (because I'm pressed for time) I take the easy way out. At a grocery store near me they sell polenta wrapped up in a tube-like structure similar to sausage. It's not the cheapest thing around, but it's incredibly easy to slice up the polenta into servings and eat it for dinner, or pack it up for a quick and easy lunch for work. I think they even sell "instant polenta" but I haven't tried that yet. When I want to take my time (and save some money) I follow this very simple recipe for basic polenta. It yields 6 servings (leftovers!!).
6 cups water
2 teaspoons salt
1 3/4 cups yellow cornmeal
3 tablespoons unsalted butter
Directions
Bring 6 cups of water to a boil in a large pot. Add 2 teaspoons of salt. Slowly whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender. Stir the mixture often (about 15 minutes). Turn off the heat. Add the butter, and stir until melted.
Some people enjoy eating polenta just the way it is, but I think most like to top it with something. Believe it or not, my father (as Italian as he was) just opened a can of pork-and-beans and dumped it on top of his polenta. I know... doesn't sound too appetizing. I prefer just pasta sauce, however, the possibilities are endless. Here are some other ideas:
- Grilled or roasted vegetables of your choosing
- Top with cheese of your choice (think of the polenta like grits too!)
- Meatballs and sautéed mushrooms
- Polenta as a breakfast food paired with eggs
- Polenta as a side dish with any types of sauces, gravies, or reductions
Interesting you mentioned grits. When I read your recipe, I immediately thought of grits... I've been living in the South for too long :)
I have eaten polenta a few times at restaurants but never cooked polenta at home. One of the restaurants I used to go served sliced and grilled polenta with tomato vodka sauce. It was delicious. I bet it's good with shrimp too (polenta version of "shrimp and grits"). I should try polenta sometime. Thanks!
No problem! It's so easy, healthy and delicious!!! I'll have to try it with shrimp....
Here’s the math at my house: three meals a day, plus a minimum of three snack per day - and don’t forget ‘bed lunches’ as my children call their little before bed snacks - that makes approximately 49 food preparation related tasks in an average week. For this reason, as much as I love to experiment with flavors, spices, textures and tastes, I have to keep it simple. Usually, I limit ingredient lists for most dishes to no more than five. Here is one dish we eat pretty often that is so simple and delicious … and of course, gluten free.
We call them Chinese Pork Chops, but I have never verified whether the dish resembles any type of Asian styled meal.
You will need:
One flat of pork chops which I’m guessing is about 3 pounds.
Cut these into cubes and roll in gluten free flour to coat.
Brown the pork chops on medium heat in a skillet.
On the side, combine these ingredients:
2/3 cup gluten free soya sauce
2/3 cup water
2/3 cup white sugar
¼ cup vinegar
Pinch of ginger powder is optional
When pork chops are nicely browned, add the above ingredients then cover and simmer for about an hour. When they are done, the sauce will have evaporated to a sticky, sweet sauce that coats your pork chops and tastes delicious!
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