Gluten Free Broccoli Soup

BroccoliSoup

Regular soup recipes are easy to hack, if you are looking for gluten-free ways to increase nutrient content of your meals. It’s a perfect first course or a side to any of your dishes. You can safely make gluten-free versions of soups by selecting ingredients that we know to be gluten-free. (no gluten, barley, or rye–no soup extenders, wheat flour and the like). Here is an easy recipe to try.

What you need to be careful about are two things in this recipe: the milk, and the broth. Gluten Free broth can be made easily by cooking broth from scratch (boil chicken, or beef, or get remainder stock for another recipe), or more conveniently, use a gluten-free soup mix or bouillon cube). Try this easy Broccoli soup recipe, using flash frozen Broccoli. They are better than fresh grocery store-bought ones as  nutrients are preserved well at the vegetables’ maturity.  Try this recipe and let us know how it turns out! 🙂

INGREDIENTS

2 lbs broccoli flowers
2 cups chicken or vegetable broth (use gluten-free vegetable bouillon)
1 medium onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
½ tsp salt
½ tsp freshly ground pepper
1 teaspoon thyme or parsley
2 tbsp butter
1 cup all-purpose cream or milk of your choice

DIRECTIONS

Blanching: Bring a pot of water to a boil and add salt. Put frozen broccoli directly in the water (no need to thaw!) and simmer for 2 to 4 minutes until they become bright green and tender.

Drain and using a food processor or a blender, puree the broccoli by batches until smooth.

On the same pot, melt butter and sauté the garlic, onion and celery. Add chicken broth or vegetable broth and season with salt, pepper and thyme or parsley. Lower heat to medium and let the flavors marry together simmering for 2 to 3 minutes.

Switch to low heat and add in the broccoli puree. Add in 1 cup all-purpose cream or 1 cup milk of your choice and let simmer for another minute. Serve on the side of grilled cheese sandwich, or meat dishes.

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Gluten Free Blueberry Pancake

blueberry pancake.jpg

With gluten intolerance, the typical pancake is one of the items you would eliminate from your meal planning. It’s such a shame though , as pancakes have become a standard breakfast item for good reason. It’s quick and easy to prepare and you can make exciting combos with different fruits, to add to your fiber intake, or even make dessert pancakes with chocolates (and more yummy ideas you can think of!).

And so what a relief that with flour options other than wheat, the fantastic pancake can still be a mainstay on your breakfast table.

Here’s a great recipe to follow:

Ingredients

1 cup Brown Rice flour  – provides sweet and nutty flavor

1 cup Sorghum Flour  – close to regular wheat

3/4 cut White Rice flour  – lends a light texture

1/4 cup cassava starch – helps to make products less dense

1/4 teaspoon Xanthan Gum – helps give it a fluffy texture (optional)

1 tsp salt

1 tbsp baking powder

1/4 cup sugar

1 tbsp butter

An option is to get ready  made gluten-free pancake mixes. if you don’t know where to source all these different ingredients. 

1 cup milk

1 egg

1/2 cup frozen blueberries, thawed (20% off offer on blueberries for home delivery until this Sunday!)

Directions

Combine and sift together all dry ingredients. Beat the egg separately in a small bowl and add in milk. Whisk this into the dry ingredients and add in melted gluten free butter. You can choose to mix in the blueberries at this point.

Heat a frying pan on your stove, add in 1 tbsp of oil and coat the surface. Pour around a quarter of a cup of batter. As for me, I like to wait for the batter to have a few bubbles as it cooks and place around 6 to a dozen berries to evenly cover the whole pancake. After around 3 minutes, flip the pancake and let the other side cook for another minute.

Serve with honey or maple syrup and add in more fruits, if desired. Enjoy!

Gluten Free Pasta with Scallops and Mussels

There’s no need to worry being picky at an Italian restaurant to enjoy this classic Italian pasta dish–gluten-free. You can prepare it in minutes with the convenience of gluten-free pasta at GERALD.ph, as well as frozen seafood that you may have delivered to your home. 

Ingredients
200 g Gluten Free Yellow Soy Bean Pasta (you can also pick  rice & corn, edamame pasta)
1/2 cup reserved pasta water
1 pack scallops (roe off)
1/2 pack mussels (shell off)
3/4 cup dry white wine
1/4 cup frozen chopped parsley
2-3 tbs garlic herb butter
4 cloves garlic, chopped
2-3 tbs. gluten-free flour (rice flour is an option)
2 tbs. olive oil
Salt and fresh ground pepper to taste
Directions
1.In a large pot, cook pasta until al dente or tender to the bite. Drain and set aside some pasta water.
2. Lightly dredge each scallop in a bowl full of gluten-free flour and season with a bit of salt and pepper. Shake off the excess. In a skillet over medium-high heat, add olive oil and half of the garlic herb butter. Saute scallops for about 2-3 minutes on one side until just beginning to brown, then carefully turn over and continue cooking for another 2-3 minutes.
3. Add chopped garlic into the skillet and saute for 30-40 seconds – do not let it brown. Add the wine and a little bit of the pasta water, about 1/4 cup. Then add mussels and cover for 3-4 minutes. Stir.
4. Add cooked pasta and season with additional salt and remaining herb butter. Add more pasta water or a touch of wine if you prefer more broth. Sprinkle with parsley and toss gently to combine. Voila, a delightful pasta dish!

Gluten Free Smoked Salmon Spaghetti with Arugula

Gluten Free Pasta dishes are easy to make. All you need is gluten-free pasta–can be rice and corn pasta, edamame pasta. And hand picked ingredients that you know are gluten-free: avoiding ones with barley, wheat and rye and their sub forms. For instance, try this simple yet flavorful gluten-free dish for your next family lunch!

Ingredients:

250 grams Smoked Salmon, chopped (now at 20% off!)
250 grams Spaghetti
2 tbsp olive oil
2 tbsp capers
2 tsp lemon rind
3 cloves of garlic, chopped
100 grams rocket arugula
Salt and pepper

Directions:

Take out salmon slices from packaging and chop.

Cook pasta in a pot, according to package directions, until tender. Drain water and set the pasta aside. In the same pot, add olive oil and sauté the garlic until soft. Add in the pasta, salmon, capers, lemon rind, and rocket arugula.

Continue to cook under low heat for 2 to 3 minutes or until rocket arugula starts to wilt. Add salt and pepper to taste. Serve and enjoy!

Gluten Free Sweet Potato Spinach Recipe

Try this meat-free (and gluten-free!) main  for a filling, nutritious, and fiber-packed complete meal. It’s so full of flavor that you won’t be missing the meat. You can also use frozen spinach in place of the baby spinach.

Ingredients

4 teaspoons extra-virgin olive oil, divided
2 medium sized sweet potato, cut into 1/2-inch cubes
1 clove garlic,minced
1 small onion, halved and thinly sliced
1 red bell pepper, diced
3-4 tomatoes, diced
1 bunch cilantro , chopped
1/2 teaspoon paprika
1 15-ounce can garbanzos beans (chickpeas), rinsed
4 cups packed baby spinach
3/4 cup vegetable broth
1/2 cup shredded firm tofu
2 teaspoons sherry vinegar
Salt and pepper to taste

Directions

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add sweet potato and cook stirring occasionally 8 to 10 minutes. Transfer to a plate.

Reduce the heat to medium, add the remaining 2 teaspoons oil and garlic to the pan, and cook, stirring, until fragrant, 30 seconds. Add onion , tomatoes and bell pepper; cook, stirring, until just tender, 3 to 5 minutes. Sprinkle with paprika; cook, stirring, for 30 seconds. Stir in garbanzos, spinach , cilantro and broth; cook, stirring, until the garbanzos are heated through and the spinach is wilted, 2 to 3 minutes. Remove from the heat; stir in tofu and vinegar. Sprinkle with paprika, if desired.

Gluten Free Homemade Popsicles!

Homemade Fruit Popsicles

A great way to cool off on a Gluten-Free diet is to create fun fruit Popsicles! Moms, this is a fun project for you and your kids! You can avoid too much high fructose corn syrup of store-bought ones and make sure you only have fresh fruit in there (no extenders, and no risk for gluten contamination ;-). And it’s super easy! You can even let them do it and simply lend a hand when they need it.

Ingredients and Materials:

3 Cups Pureed Fresh Fruit or Ready Made Fruit Puree

Popsicle Molds

Popsicle Sticks

Pure milk (optional)

Steps:

Choose from a variety availabe at GERALD.ph’s
Fruit Puree’s section
, or create your own fruit puree by blending fresh fruit. I find naturally sweet and colorful fruits are the best: strawberries, mangoes, cherries and bananas.

Position the sticks in the mold. If using a makeshift mold such as plastic cups or silicone trays, cover the container with aluminum foil or cling wrap and poke through the center with the popsicle stick to help keep it in place.

Pour fruit puree into the molds. To make fun patterns, add 2 tablespoons of pure milk in between the same amount of fruit puree. Dip a spoon in and lightly swirl it around to make swirly patterns.

Place in freezer for at least 5 hours. When ready, take molds out and run the outside under warm water for 10 to 15 seconds and pop the popsicles out. Enjoy! This recipe makes around 10 popsicles, depending on the size of your molds.

Gluten Free Lemon Butter Garlic Prawn Recipe

Lemon Butter Garlic PrawnsThis is practically a no-brainer dish that can be prepared in a matter of minutes.  This indulgent dish works for anytime you need to prepare something nice but do not have much time. Good news: Lemon, Butter, Garlic  and Prawns are naturally gluten-free! If you are highly reactive to gluten and need to be absolutely sure, try to find butter with gluten free on the label :-).

Ingredients:

1 block King Size Black Tiger Prawn 1.3 kg (12 to 15 pieces)

¾ cups butter

1 tablespoon vegetable oil

8 cloves garlic

2 lemons – juice

Salt & pepper

1 tsp fresh parsley or(flash frozen parsley)

Steps:

To Defrost Prawns: Open bag and leave in the refrigerator overnight, or leave at room temperature for about 3 hours.

In a wok or large pan, melt the butter and add oil. Add garlic and cook until fragrant about 30 seconds. Add lemon juice, and saute for another 30 seconds. Add defrosted prawns.

Stir-fry until color of prawn changes to pink and thoroughly cooked (about 4 to 5 minutes). Cooking the prawn with the heads on adds to the flavor to the dish.

Add salt and pepper to taste, and sprinkle parsely. Transfer and assemble prawns to a nice serving dish and serve.