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Jana315

Delicious Gluten-free Dinner

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Oh - this was a good & pretty darn fast dinner. Gluten-Free & very delicious.

Raw Zucchini Salad (don't let the name scare you - the lemon juice marinates the squash & makes it delicsh)

Chicken/Sausage Kebabs with lemon & bay leaves

Lemon Sabayon with Fresh Wild Berries

Carpaccio of Raw Zucchini

Ingredients

* 2 zucchini (about 1 1/2 pounds total), sliced into paper-thin rounds

* Kosher salt and freshly ground black pepper

* Extra-virgin olive oil

* 1/2 lemon, juiced

* 1 young leek, white and light green parts only, sliced paper-thin into rings and thoroughly cleaned

* 1/4 cup chopped fresh herbs, such as chervil, dill, chives, and chive blossoms

* 1 cup ricotta cheese

* Fresh mint leaves, for garnish, optional

Directions

Shingle the zucchini slices in a single overlapping layer on a platter. Dust with salt and pepper, then drizzle with a 3-count of olive oil and the lemon juice. Put that into the refrigerator for about 10 minutes to give the flavors a chance to get into the zucchini. Now scatter the leeks over. Sprinkle with the herbs. Garnish garnish with the ricotta cheese and mint leaves, if using; serve.

I just used chervil - never had it before yesterday but it is VERY good herb.

Lemon Sabayon with Fresh Wild Berries

Ingredients

* 6 egg yolks

* 1/2 cup light brown sugar

* 3 tablespoons lemon juice

* 1 teaspoon lemon zest

* 1/2 cup Marsala (can also sub 1/4 Grand Marnier or another liquor - sub to taste)

* 1 cup water, as needed

* 4 cups mixed berries of your choice (blackberries, blueberries, raspberries, strawberries, boysenberries)

* Powdered sugar, for dusting

* Fresh mint leaves, for garnish

Directions

Combine yolks and sugar in a mixing bowl and whisk until the color turns slightly pale. Set a pot of water over medium heat and place the mixing bowl over the pot of hot water to create a double-boiler. Continue to whisk over the medium-low heat until the mixture begins to thicken (the temperature should reach 160 degrees F) then add the lemon juice and zest. Continue to cook for 1 to 2 minutes until it thickens up again and then add the Marsala. Continue to cook while whisking until the mixture has thickened but is light and creamy, about 7 to 8 minutes, thinning with water as needed to achieve a soup-like texture. Serve in a bowl over fresh berries, dust with powdered sugar and garnish with fresh mint.

I didn't actually make this, but I would have, if I had the ingredients...YUM

Chicken/Sausage Kebab's

OK - I made major adaptations to this one to make it gluten-free, but the kebab's were awesome!

Ingredients

For the kebabs:

* 8 links sweet Italian pork sausage (I used Johnsonville Sweet Italian Sausage because it is pretty safe)

* 2 to 3 medium, boneless, skinless chicken breasts

* 12 fresh bay leaves or more! I put them between almost all the kebob meat pieces

* 1/2 cup extra-virgin olive oil

* 1 lemon for juicing

* Kosher salt and freshly ground black pepper

irections

Special equipment: 4 large foot-long skewers, metal or thick bamboo work best, soaked in water for half an hour if using bamboo or wood.

Preheat grill to medium-high heat.

For the kebabs:

Slice chicken into chuncks (good sized for kebabs, cut the sausage links up into chunks, alternating cuts at 45 degree angles for nice triangular shapes.

Now prepare the kebabs. Take the skewers 1 at a time and begin threading the components alternately. Start with a piece sausage, then chicken, bay leaf, sausage, etc.; repeat this to fill the skewers ending with sausage.

Lay the prepared kebabs out on your board and drizzle liberally with extra-virgin olive oil. Squeeze the lemon juice all over and season well with salt and freshly ground black pepper. Place the prepared kebabs onto preheated grill and cook for about 7 to 10 minutes per side, or until cooked through.

When the kebabs are done, remove from the oven and slide the kebab components off the skewers directly into serving plate.

Enjoy your Gluten-Free dinner!! YUM.

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This sounds amazing! Thanks for sharing!

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