What’s For Dinner? Easy Pan-Fried Fish!

Why We Love It

This meal from reader Dave is the perfect fast, easy weeknight treat. You probably have all the ingredients required in your pantry right now!

Ingredients

• 4 fish fillets, thawed and at room temperature
• ½ cup gluten-free flour (any blend will do)
• ½ cup cornstarch
• 1 teaspoon baking powder
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon paprika
• ¼ teaspoon onion powder
• Canola oil for frying
• One 355 mL can club soda or gluten-free beer (like Glutenberg Blonde), refrigerated

Method

1. Put enough oil in a large frying pan just so it covers the bottom. Place on stovetop and heat on medium until the oil is hot (shimmering but not smoking – about 400 degrees).
2. Mix the dry ingredients together. Place about ¾ of the mixture into a wide bowl and the remaining mixture on a plate.
3. Slowly add the liquid to the bowl of dry mixture until the mixture is slightly thicker than pancake batter. (You may not need the entire can of liquid.)
4. Pat fish dry with paper towel.
5. Dredge fish fillets in the reserve mixture on the plate and then dip into the wet mixture.
6. Carefully place fish in oil. Cook two to three minutes per side.
7. Serve with a slice of lemon and enjoy!

Tips

• You can customize this dish by swapping out the spices for different ones. However, don’t leave out the salt or baking powder.
• This dish pairs perfectly with these oven-baked fries.
• If you’re looking for a deep-fryer recipe, try my dad’s secret concoction!

(Original Source: http://www.seriouseats.com/recipes/2012/03/gluten-free-beer-battered-fish-fry.html)

What’s For Dinner? Honey Garlic Chicken Bites!

Why We Love It

Chinese night is a staple in our house, and this dish adds another item to the menu!

Ingredients – Chicken

• 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch chunks
• 2 large eggs, beaten
• 1 cup gluten-free breadcrumbs
• Salt and pepper to taste

Ingredients – Sauce

• ½ cup honey
• 4 cloves garlic, minced
• 2 tablespoons gluten-free soy sauce (like San-J)
• 1 tablespoon Sriracha hot sauce (you can use less if you like)
• ⅓ cup water
• 1 tablespoon cornstarch
• 2 green onions, thinly sliced
• 2 teaspoons sesame seeds
• Salt and pepper to taste

Method

1. Preheat oven to 400 degrees Fahrenheit.
2. Lightly coat a 9×13 baking dish with nonstick spray.
3. In a small bowl, mix together the breadcrumbs, salt, and pepper. In another bowl, beat the eggs. Working in batches, dip chicken into eggs and then the breadcrumbs.
4. Add chicken to prepared baking dish. Place into oven and bake until golden brown and crisp, about 15-20 minutes.
5. In a medium saucepan over medium high heat, combine honey, garlic, soy sauce, and Sriracha sauce. In a small bowl, combine cornstarch and ⅓ cup water. Stir mixture into the saucepan until thickened, about 1-2 minutes.
6. Once chicken is cooked, toss the chicken in the sauce. Garnish with green onions and sesame seeds.
7. Enjoy!

Tips

• To make your own crispy gluten-free breadcrumbs, put a few slices of gluten-free bread through the food processor and then toast them in the oven for a few minutes. This is an especially good way to use up the ends of bread!
• Serve this dish with gluten-free chicken fried rice for a total takeout experience.

(Original Source:
http://damndelicious.net/2014/07/25/baked-honey-garlic-chicken/)

What’s For Dinner? Gluten-Free Beer Can Chicken!

Why We Love It

Nothing says summer like a chicken roasted on the barbeque! This summer staple can easily be made gluten-free with the right beer.

Ingredients

• One can of Glutenberg Blonde Ale
• 1 tbsp. paprika
• 2 tsp. sea salt
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp pepper
• 1 whole chicken (4 to 4 ½ lb.)
• Several tablespoons of your favourite gluten-free barbeque sauce

Read more…

What’s For Dinner? Parmesan-Lemon Fettuccine with Squash!

Why We Love It

Fresh pasta is such a delicious treat, especially for Celiacs who often are limited to dried pasta. Spinach fettuccine ups the ante by offering something a little bit different. This recipe makes enough pasta for about four people.

Ingredients

• 1 package RP’S Pasta Spinach Fettuccine
• 2 tablespoons extra-virgin olive oil
• 1 medium white onion, diced
• 1 medium yellow squash, diced
• 2 teaspoons fresh grated lemon zest (plus a bit extra for garnish)
• ¼ cup white wine
• ¾ cup gluten-free chicken broth
• ⅓ cup heavy cream
• 2 ½ tablespoons fresh lemon juice
• 1 cup finely grated Parmesan cheese

Method

1. Cook fettuccine according to package directions.
2. Drain the pasta, reserving ½ cup of the cooking liquid, and return the pasta to the pot.
3. Heat the olive oil in a large skillet over medium-high heat.
4. Add the onion and season with salt and pepper.
5. Add the yellow squash and sauté until almost tender.
6. Add the lemon zest and continue cooking for 1 more minute.
7. Add the white wine to deglaze the pan.
8. Add the chicken stock, heavy cream, lemon juice, and reserved cooking liquid.
9. Bring to a simmer and continue cooking until the sauce is creamy and coats the back of a spoon.
10. Stir in the grated Parmesan cheese. Season the sauce with salt and pepper to taste.
11. Toss the pasta with the sauce and serve. Garnish with additional lemon zest and enjoy!

Tips

• In Halifax, you can find RP’s Pasta at Pete’s Frootique and Chops Meat Market. In Moncton, try Jane’s Gluten-Free Foods.

(Source: http://www.cookingchanneltv.com/recipes/kelsey-nixon/fettuccine-with-yellow-squash-and-parmesan-lemon-cream-sauce.html)

What’s For Dinner? Oven-Baked Fish and Chips!

Why We Love It

Fish and chips is a classic Maritime dish, especially in the summer. This version is a bit lighter since it’s done entirely in the oven. The recipe below makes enough fish and chips for two people, but can easily be scaled for a larger group.

Ingredients – Chips

• Three large Yukon or Russet potatoes
• Slightly more than 1 tbsp. vinegar
• 2 tsp. table salt
• 1 tbsp. canola oil
• Sea salt to taste

Ingredients – Fish

• Two fish fillets (any white fish will do, such as cod, haddock, or tilapia)
• About ¼ cup Miracle Whip or mayonnaise
• 1 cup gluten-free kettle chips, salt and vinegar flavour

Method

1. Preheat oven to 450°F.
2. Fill a large pot with water, 2 tsp. table salt, and slightly more than 1 tbsp. vinegar. Bring to a boil.
3. While water is coming to a boil, cut potatoes into French fry shapes (stick about half an inch thick, or however you like them).
4. Once water is boiling, place potatoes in pot and boil for 10 minutes.
5. After 10 minutes, drain potatoes well using a strainer or colander. (Be careful because they will be fragile.) Then, carefully place them in a bowl, toss with the canola oil, and season with salt.
6. Place potatoes on a baking sheet lined with parchment paper or non-stick foil. Place sheet into oven and set a timer for 13 minutes.
7. Meanwhile, place potato chips in a Ziploc baggie and smash them up with a rolling pin or mallet.
8. Brush fish with the Miracle Whip and then press crushed chips onto the sauce. Carefully place on a baking sheet lined with parchment paper or non-stick foil.
9. Once the oven timer goes off, turn the French fries over. Put the fish into the oven at the same time.
10. Bake both fish and fries for 12 minutes. Season fries with extra salt if desired.
11. Serve and enjoy!

Tips

• Be very careful when purchasing the kettle chips. We have seen several brands that include malt vinegar but were labelled gluten-free. We would recommend the Covered Bridge or Kettle brands.
• If you are just making the fries, you can also cook them at 500°F for 20 minutes.
• Thanks to reader Dave for the chip recipe!

(Source for fish recipe: http://www.kraftcanada.com/recipes/fish-n-chips-a-twist-164654)

What’s For Dinner? Restaurant-Style Sweet and Sour Chicken!

Why We Love It

Before discovering this recipe, our favourite sweet and sour chicken recipe was this slow cooker version. Although it’s delicious and easy, it doesn’t deliver the same textures that a battered, bite-size restaurant dish does. This recipe takes a bit more work but definitely feels like something you would get in a Chinese restaurant.

Ingredients – Chicken

• Three or four boneless, skinless chicken breasts
• Salt and pepper to taste
• 1 ½ cup cornstarch
• 3 eggs, beaten
• ¼ cup canola oil

Ingredients – Sauce

• 1 cup granulated sugar
• ¼ cup ketchup
• ¼ cup white vinegar
• ¼ cup apple cider vinegar
• 1 tablespoon gluten-free soy sauce
• 1 teaspoon garlic salt

Method

1. Preheat oven to 325 degrees.
2. Cut chicken breasts into bite-sized pieces and season with salt and pepper.
3. Place cornstarch and beaten eggs in separate bowls. Dip chicken into cornstarch then coat in egg mixture.
4. Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.
5. In a mixing bowl, whisk together sugar, ketchup, vinegars, soy sauce, and garlic salt. Pour over chicken and bake for one hour in the preheated oven.

Tips

• Serve this dish with gluten-free chicken fried rice for a total takeout experience.

(Source: http://www.sixsistersstuff.com/2012/03/baked-sweet-and-sour-chicken-recipe.html)

What’s For Dinner? Grilled Scallops with Summer Compote!

Why We Love It

This dish is full of the flavours of summer, plus it’s super-healthy and filling. It’s impressive enough to serve to guests yet easy enough to whip up for a weeknight meal. The recipe as we have shared it makes about four servings, but can easily be doubled.

Ingredients

• About one pound of large sea scallops (400 grams)
• 2 ½ tablespoons herb pesto
• Half of a lemon, zested and juiced
• One small package of grape or cherry tomatoes, quartered
• One cup peeled and diced English cucumber
• One cup diced fennel bulb
• 2 ½ tablespoons diced shallots
• 1 tablespoon freshly chopped tarragon
• 2 tablespoons olive oil
• Salt and pepper to taste

Method

1. Combine scallops, pesto, and about half a teaspoon of lemon zest in a small bowl. Cover and refrigerate for about half an hour.
2. In the meantime, mix the remaining ingredients (vegetables, tarragon, and olive oil) with half a teaspoon each of lemon zest and lemon juice in a bowl. Season with salt and pepper and set aside.
3. Once scallops have finished marinating, heat a barbeque or stovetop skillet on high heat. (Be sure to grease the grill or pan with a little bit more olive oil.) Grill scallops for about two minutes per side.
4. Divide vegetable mixture among four plates. Top with scallops. Drizzle with lemon juice and serve.

Tips

• If you’d like a starch with this meal, try quinoa or wild rice.
• For added flavour, top this dish with a bit of crumbled feta cheese.

(Original Source: https://www.sobeys.com/en/recipes/grilled-scallops-with-summer-compote)

What’s For Dessert? Gluten-Free Turtle Brownies!

Why We Love It

We love a good brownie! This recipe takes brownies to a whole new level with caramels, nuts, and extra chocolate.

Ingredients

• 1 package gluten-free brownie mix (enough for an 8×8 or 9×9 pan)
• Ingredients called for on brownie mix box
• 25 gluten-free caramels, unwrapped (we used Kraft caramels)
• 2 tablespoons whipping cream
• 1 cup gluten-free semisweet chocolate chips
• ½ cup coarsely chopped pecans or peanuts

Method

1. Heat oven and prepare brownie mixture as directed on box. (We recommend a 350° or 325° oven.)
2. Grease an 8×8 or 9×9 baking pan. Spread about 2/3 of the brownie mixture on the bottom of the pan. Cook for about 10 minutes.
3. While the brownie mixture is baking, place the unwrapped caramels and whipping cream in a microwave-safe bowl. Microwave for about two minutes on high, stirring every 30 seconds, until the mixture is smooth.
4. Remove the brownie base from the oven. (Leave the oven on.) Drizzle the caramel mixture over it. Sprinkle half the chocolate chips and half the nuts over the caramel. Then, drop the remaining brownie batter by spoonfuls on top of the chocolate chips and nuts. (It will probably appear quite sparse, but don’t worry – it all bakes together nicely!) Finally, sprinkle the rest of the chocolate chips and the nuts over the brownie mixture.
5. Place pan in the oven at 325° for an additional 20 minutes, until brownie mixture appears dry on top.
6. Serve warm and enjoy!

Tips

• Carefully read the ingredient list on packages of nuts as they are often cross-contaminated with wheat. We used Barbour’s coarsely chopped peanuts.
• The original recipe calls for Betty Crocker gluten-free brownie mix, which is currently only available in the U.S. (not in Canada). However, if you can get your hands on some we highly recommend it!
• Why not make it à la mode with a scoop of ice cream? We enjoy Chapman’s line of gluten-free ice cream.

 

(Source: http://www.bettycrocker.com/recipes/gluten-free-turtle-brownies/1a7ee612-1484-4352-92b1-c6765aff186e)

What’s For Dinner? Soy-Glazed Scallops!

Why We Love It

This light, fresh meal can be prepared in minutes. It’s easy enough for a weeknight supper and fancy enough for weekend entertaining.

Ingredients

• ¼ cup lemon juice
• 2 tablespoons canola or olive oil
• 2 tablespoons gluten-free soy sauce
• 2 tablespoons honey
• 2 garlic cloves, minced
• ½ teaspoon fresh ground ginger (you can also use dried)
• About 12 large scallops (about one and a half pounds)
• One pepper (any color), onion, or other vegetable (or use a combination of veggies)
• Four wooden or metal skewers

Method

1. Preheat barbeque to medium.
2. If using wooden skewers, soak them in a bowl of water.
3. In a small bowl, combine lemon juice, oil, soy sauce, honey, garlic, and ginger. Put half the marinade into a plastic container, add the scallops, and mix together. Refrigerate for at least 20 minutes.
4. Place the other half of the marinade into a small saucepan. Bring to a boil. Then, reduce heat and allow it to simmer for about 10 minutes, until slightly thickened. Remove from heat and set aside.
5. Chop vegetables into chunks.
6. After scallops have finished marinating, thread scallops and vegetables alternately onto skewers.
7. Barbeque skewers for about three minutes per side, basting with boiled marinade.

Tips

• Marinate the scallops as you’re heating up the grill.
• You can also broil the scallops for the same amount of time.
• Serve the skewers with a side of steamed rice to create a complete meal.

(Original Source: http://www.tasteofhome.com/recipes/soy-glazed-scallops)

What’s For Dinner? Barbeque Chicken Pizza!

Why We Love It

This takeout-style pizza has tons of flavour, taking you way beyond pepperoni and cheese.

Ingredients

• One gluten-free pizza crust (fresh or frozen – we love Udi’s pizza crusts!)
• 2 tablespoons of real butter
• ½ small onion, sliced
• ½ cup pizza sauce
• 3 tablespoons gluten-free barbeque sauce (like Bull’s-Eye Original)
• One or two garlic cloves, peeled and minced
• 1 cup cooked, diced chicken
• 1 ½ cups shredded cheese (we like using a combination of mozzarella and old cheddar)
• 1 teaspoon dried parsley, oregano, or Italian seasoning

Method

1. Preheat oven as directed on crust package.
2. Melt 1 tablespoon of the butter on medium heat in a small skillet as you are slicing the onions. Add onions and cook for about 15 minutes, until they are soft and brown. Add the remaining tablespoon of butter about halfway through cooking time.
3. Meanwhile, mix the pizza sauce, barbeque sauce, and garlic. Spread on pizza.
4. Top with caramelized onions, chicken, and cheese. Sprinkle herbs over top.
5. Cook pizza as directed on crust package.

Tips

• Adjust the amount of sauce and toppings based on the size of your pizza crust.
• Mix things up by adding green onions, or using a flavoured barbeque sauce.
• For a takeout-style treat, pair this pizza with focaccia bread from Schoolhouse Gluten-Free Gourmet!