Gluten-Free Pasta with Buttered Scallops, Cod & Halibut

This is an excellent pairing of gluten-free pasta and seafood: scallop and Greenland Halibut fillet. A dish that is perfect to serve if you’re staying away from red meat this Lenten season.

Pastas can be a great solution for a quick gluten-free meal planning. It is versatile and allows for you to create a variety of filling dishes. We use Corn and & Rice Spaghetti for this dish, but you can also use Penne, Fusilli, or pastas made of Soybean or Edamame. A great selection is available here that is available for delivery.

Ingredients

Directions

Prepare the pasta according to the package instructions.

Create the spice mix by mixing paprika, garlic powder, salt, and black pepper in a small bowl.

Dry the halibut fillets by patting down with paper towels. This allows for the spices to adhere well to the meat.

Rub the fillets with the spice mix , and set aside.

In a pan, melt butter over, and add garlic and sauté until brown.

Add scallops and cook on both sides until brown, firm but cooked through.

Remove scallops from the pan and put on a serving plate.

Sprinkle it with salt and pepper to taste.

In the same pan, with remaining butter, add the lemonsito.
Heat until saucy in consistency then remove from pan and set aside.

Pour olive oil in the same pan, sear the fillets for about 3 minutes.

Flip until the other side is also cooked through.

Drizzle lemon sauce on the scallops and fillets.

Pair with the gluten-free pasta.

Serve and enjoy!

Steak with Gluten-Free Feta Sauce


Grilled Steak in Feta Sauce

Who says you can’t have a decadent steak meal on a gluten-free diet?

Meats being naturally gluten-free is a definite way to gastronomically indulge ourselves, safely. But if you’re like most, who enjoy steak glazed in rich sauce, the experience is not as complete without it. But Gluten-free steak sauce is not easy to come by, since most would have starch additives that contain gluten traces.

Here is a nice recipe so you can enjoy your steak fully.

A perfect steak created with a nice Gluten-Free Feta Sauce. 

RECIPE FOR GLUTEN-FREE FETA SAUCE ON GRILLED STEAK
Grilled Steak in Feta Sauce

Ingredients

1/2 pack of great quality steak (A nice ribeye or tenderloin steak)

1/4 cup Gluten-Free feta cheese, crumbled
1/4 tbsp mustard
1 tbsp minced shallot
2 tbsp minced fresh parsley
1 tsp olive oil, divided
Salt and pepper

Directions

Sauce

Place gluten-free feta cheese in a medium bowl. A great selection vegan cheeses are available for home delivery here.

Add vinegar, dry mustard, shallot, parsley, pinch of salt and pepper. Whisk to combine. Drizzle in 1 teaspoon olive oil and whisk to until well combined.

A side note, mustards can also be a tricky thing when you’re staying away from gluten. Mustard seeds are naturally gluten-free, but it is best to opt for high quality mustard that does not have wheat laden thickeners in the ingredients. When in doubt, check the back label for an ingredients list.

Steak

Preheat your pan on the stove on medium heat. Put a tablespoon of oil and heat until it shimmers. Use a cast iron pan if you have one, to have even cooking and achieve a nice crust.

Tip: Cook boneless steaks in medium heat for 4 minutes per inch per side, for medium rare.

Transfer the steak to a plate and let it rest for 5 minutes.

Serve steak with cheese sauce.


Have a fantastic gluten-free meal! 🙂

RECIPE: Gluten-Free Spaghetti with Scallops and Mussels

gluten-free-spaghetti-scallops
There’s no need to go to an Italian restaurant to enjoy this classic pasta dish, and you can even have it gluten-free. You can prepare it in minutes with the convenience of the frozen seafood available on Gerald.ph.

Ingredients
1 pack Gerald.ph gluten-free spaghetti
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. flour
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 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!

Yes, Ratatouille is Gluten-Free!

ratatouille gluten free

Ratatouille (not cooked by the famous chef rat, as the animated movie would have you believe) is a classic autumnal vegetable dish hailing from Provence.  Some say it is a dish for leftover pieces of vegetables. Some say it’s a celebration of the bountiful harvest of early 20th century Nice in Provence, in the south of France.  Whichever way it came about, if you’re worrying about foods that contain gluten, you’ll definitely enjoy this classic French delicacy. It’s one of those real comfort foods which makes you want to curl up on a nice plush couch bowl in hand,  taking 2 spoonfuls at a time.

It’s not a very usual thing to cook in a Filipino kitchen,  but really. What could be more Pinoy than a very delicious vegetable stew (Pakbet, anyone?)

I think the only reason we don’t embrace this dish as much as we would is because it uses Zucchini (or sukini in Tagalog),  which can come a bit pricey to as much as P250.00 per kilo.  But if you are ready to shell out a few extra pesos, you can have this exciting nutritious meal that can just make you parler francais.  We can even get a bit Pinoy-dangerous, and try it with rice and a side of meat. (Do we dare? Of course.) Let’s get cooking!

Ingredients

1 large eggplant, peeled and sliced into 1-inch pieces

1½ tsp salt

½ cup olive oil

1 large zucchini, sliced into ¼-inch-thick rounds

2 big tomatoes, sliced into ¼-inch think rounds

4 thyme sprigs

1 bay leaf

2 medium yellow onions, cut into ½-inch dice

1 red bell pepper—stemmed, seeded and coarsely chopped

2 garlic cloves, thinly sliced

Red pepper flakes

1 cup basil leaves, torn

1 tbsp flat-leaf parsley, choped

Directions

Prepare the eggplant by mixing with 1 teaspoon salt.  Let sit for 30 minutes and drain. This process sweats out the eggplant and removes extra moisture.  Pat the eggplant pieces dry and set aside. Heat olive oil in a heavy pot, and cook the eggplant until golden, stirring occasionally. Set aside.  In the same pot, add more oil as needed. Cook the zucchini in this same pot until golden, and then set aside with the eggplant.

Prepare half the tomatoes by crushing by hand, and seasoning with ½ teaspoon of salt. Set aside.

Tie thyme, bay leaf sprigs together. In the same pot, cook onions and herb bundle until soft and translucent. Add the bell pepper and cook stirring occasionally, until very soft.

Add garlic, pepper flakes until fragrant. Add the crushed tomatoes, then reduce the heat to medium low and cook until the tomatoes are very soft flavors have married. Add the reserved eggplant and zucchini and the remaining tomatoes. Lightly mix to combine.

Season with salt, cover and reduce the heat to low. Cook until all the vegetables have softened. Remove pot from heat, and take out the herb bundle. Top dish with the basil and parsley. Serve!

Making this makes for a surprisingly easy cleanup, no peeling, and you cook everything in just one pot! Have a go a this recipe and let us know how you find it. 🙂 Bon appetit!