Posts tagged main dishes
Posts tagged main dishes
An easy main course that looks fancier than it is!
Honey-Lemon-Pine Nut Chicken
Mix olive oil, honey, lemon juice, GF Worcestershire, thyme, oregano, and mace in a bowl or large measuring cup until smooth. Stir in 1/4 teaspoon each of salt and pepper.
Trim fat off chicken and cut into serving-sized pieces. Sprinkle with salt and pepper.
Heat a little olive oil in a large skillet over high heat. Brown chicken on both sides in two batches. (You don’t need to thoroughly cook the chicken here, as it will finish cooking later.)
Reduce heat to medium and return all chicken to skillet. Pour honey-lemon mixture over it. Pour wine around the chicken, and sprinkle with the pine nuts. Cover the skillet and cook until chicken is cooked through, 5 to 8 minutes.
Transfer chicken to a platter and raise heat to high. Cook, mixing and scraping, until sauce gets a bit syrupy, about 3 minutes. Stir in 1/4 teaspoon each of salt and pepper.
Put cornstarch in a little cup, add water, and mix. Pour into sauce and stir until sauce thickens.
Spoon sauce over chicken and serve.
This makes a super-delicious sauce—in fact, sometimes I double the sauce ingredients so we can pour it all over our rice!
Unfortunately this is far from low-calorie…but it is quick and delicious!
Gluten-Free Fettuccine Alfredo
Cook GF pasta as directed on package, making sure not to overcook (pasta will cook a little more in the sauce later). Reserve 1 cup of the pasta cooking water, then drain pasta and leave in colander temporarily.
Melt butter in the same pot.
Add heavy cream and 1/2 cup of the reserved pasta water. Bring to a simmer.
Add the fettuccine and parmesan cheese and toss.
Season with salt and pepper. If you want a thinner sauce, add more pasta water.
Mix in parsley or basil and serve with extra cheese.
I used the basil this time, since I have a bumper crop in my AeroGarden. :-)
Instead of the traditional breading, I simply dredge the chicken in gluten-free flour to save both time and calories. Jarred spaghetti sauce also saves time. Nevertheless, this tastes like you spent hours in the kitchen!
Quick GF Chicken Parmigiana
Preheat oven to 350 degrees.
Trim fat off chicken breasts and either pound thin or slice thin. Cut into serving-sized pieces.
Mix GF flour, salt, and pepper in a shallow bowl. Coat chicken with flour mixture.
Coat large skillet with a little olive oil and heat on medium-high. Add chicken and cook, turning once, until cooked through. You will probably need to do this in two batches.
Place cooked chicken in a baking dish. Spoon spaghetti sauce over chicken to cover. Sprinkle mozzarella cheese over everything, either lightly or thickly, depending on your preference.
Place baking dish in oven and bake until the cheese is completely melted. Serve while still nice and hot.
Served here with steamed broccoli and gluten-free spaghetti—a good way to use up the rest of the jar of spaghetti sauce. (I use Cornito spaghetti.) Can you tell we like LOTS of cheese? :-)
This is a family favorite and so quick and easy to make! I adapted it from a Rachael Ray recipe years ago.
Pistachio Pesto Pasta
Using a food processor, pulse the garlic, basil, cheese, and pistachios with the lemon juice.
While the food processor is running, add the olive oil in a thin stream.
Put pesto in your pasta bowl and mix in the salt and pepper.
Meanwhile, bring a large pot of water to a boil, salt it, add the GF pasta, and cook until al dente. Reserve 1/2 cup of the pasta cooking water, then drain.
Add 1/4 cup of the pasta cooking water to the pesto and mix. If you like your sauce thinner, add more of the water.
Toss the hot pasta with the pesto to coat.
I like to serve this with extra pistachios, chopped walnuts, and/or sun-dried tomatoes to sprinkle on top. It’s also really good when topped with simply sautéed shrimp! My current favorite GF pasta is Cornito—I used the penne shape here.
This is an easy-to-make main dish that your whole family will love! I adapted it from a recipe by Every Day with Rachael Ray (thanks, Rachael!), to make it both gluten-free and more cheesy.
Crunchy Parmesan Chicken
Heat oven to 350° F. For easy cleanup, line one cookie sheet with wax paper and another with non-stick aluminum foil.
Cut the chicken into reasonably sized pieces, keeping in mind that the coating will make them seem larger. (I usually end up with 8 or so pieces.)
In a shallow bowl, combine the crushed cornflakes, parmesan, salt, and pepper. Place the beaten eggs in another shallow bowl.
Coat each piece of chicken with the egg, then the cornflake mixture. Transfer to the wax paper-lined baking sheet.
In a large nonstick skillet, heat olive oil over medium-high heat. Add the chicken and cook, turning once, until golden, about 2 minutes per side. (The idea here is to brown the coating—the chicken will finish cooking in the oven.) If all the chicken didn’t fit the first time around, repeat with the rest of the pieces.
Transfer chicken to the baking sheet lined with non-stick foil. Bake the chicken until cooked through, about 10 minutes. Squeeze the lemon over the chicken and serve.
Served here with baked broccoli puree and mashed potatoes.
A delicious, super easy way to prepare scallops. I adapted this recipe from one I got years ago from my good friend Taire Martyn.
Coquilles Saint-Jacques a la Bretonne
Preheat oven to 425 degrees (convection oven to 400 degrees).
If the scallops are frozen, defrost them. Rinse, drain, and pat dry. Cut larger scallops into quarters and smaller scallops in half.
In a small bowl, mix GF bread crumbs, onion powder, salt, and pepper. Mix the garlic into the melted butter.
Pour a thin coat of garlic-butter into the bottom of a small casserole dish. Add half the bread-crumb mixture. Add the scallops. Cover scallops with remaining bread-crumb mixture. Drizzle with the remaining butter, and squeeze lemon juice over the top.
Bake for 15 minutes or until scallops turn white and are cooked through.
This can also be made in individual ramekins, as I did here. Place ramekins on a baking sheet to cook.