Gluten Free

Greek-Style Meatloaf

Greek-Style Meatloaf

Turn your ground beef into a tantalizing Greek-Style Meatloaf and your family will ask you to make it over and over again

Watch Chef Debee making Greek-Style Meatloaf on YouTube

Bake:  350 degrees   Time:  60 minutes

CAN BE A TOTALLY GLUTEN FREE DISH

Ingredients

2 pounds ground beef (I have used half ground Turkey)
2 eggs
1/2 cup ketchup
1 large red onion chopped finely
1/2 cup panko breadcrumbs (to make it Gluten Free, use Rice Bread Crumbs)
1/3 cup sundried tomatoes chopped
1/3 cup kalamata olives chopped
2 cloves roasted garlic chopped
1 teaspoon salt
1 teaspoon pepper
1 cup goat cheese crumbled

Directions

1.  In a large bowl add the ground beef with all of the ingredients and mix well
2.  Shape into one large oblong shape and place in a 9×13 baking dish, lightly oiled
3.  If desired you can shape it into two and place into 8×4 loaf pans
4.  Bake in a pre-heated 350 degree oven for 60 minutes or until 160 degree inside temperature
5.  Let stand for 5-10 minutes before cutting

Visit my Food Facts page for information on Goat Milk/Cheese

Italian Spaghetti Squash

Italian Spaghetti Squash

Using Spaghetti squash as pasta makes this an Italian dish that is Gluten free and Diabetic friendly

Watch Chef Debee making Spaghetti Squash on YouTube

A TOTALLY GLUTEN FREE DISH

Bake:   400 degrees   Time:  60 minutes

Ingredients

1 spaghetti squash
1 pound turkey ground
1 1/2 teaspoon basil crushed
3/4 teaspoon oregano crushed
1/2 teaspoon salt
1/2 pepper
3/4 teaspoon onion powder
1 can (28 oz.) tomatoes crushed
4 slices lite swiss cheese (prevalone or mozzarella)
pecorino/romano cheese grated

Directions

1.  Cut squash in half lengthwise, remove seeds and place cut side down in baking dish of water & bake in pre-heated 400 degree oven for 60 minutes
2.  Brown ground turkey in a little oil in a hot skillet till all pink color is gone
3.  Add all the dried ingredients and then the crushed tomatoes
4.  Cover pan and simmer 20 minutes
5.  Fork out the squash from each half and put in a large bowl, adding about two-thirds of meat sauce and stir together
6.  Return squash/meat mixture to each half of squash skins
7.  Sprinkle top with pecorino/romano grated cheese and add two slices of cheese to each half of squash
8.  Microwave until cheese is melted

* To learn more about Spaghetti Squash go to my Food Fact page

Escarole Soup

Escarole Soup

Combine escarole, garlic, tomatoes and brown rice and you have a simple, yet tasteful nourishing soup

Watch Chef Debee making Escarole Soup on YouTube

A TOTALLY GLUTEN FREE SOUP

Ingredients

1 very large head of escarole cut up (about 18 cups)
1 can (28 oz.) crushed tomatoes
8-10 cloves garlic cut in chunks
3/4 cup olive oil
6 cups water (2 cups chicken broth if desired)
1 cup brown rice cooked
1 teaspoon salt
1/2 teaspoon pepper
Pecorino/Romano cheese grated (for top)

Directions

1.  In a 6 qt. saucepan, brown garlic in 3/4 cup  hot oil until lightly golden color and the aroma of garlic ascends
2.  Next, add can of tomatoes to hot oil and garlic and let bubble up on medium-high heat for about a minute
3.  Then stir in the cut up escarole, a couple handfuls at a time, until it all is in the pan and has wilted
4.  Add all of the 6 cups of liquids and return to a boil then simmer covered 10 minutes
5.  Ladle soup in bowls adding 1/2 cup of  brown rice to each dish to add a single serving of  whole grain
6.  Sprinkle each dish with some grated Pecorino/Romano cheese

To learn more about Escarole & Garlic go to my Food Facts page

*  You can add 2 more cups of  liquid if you like more broth to your soup
*  You can just add 1 cup crushed tomato to have a less ‘tomato-like’ flavored soup
*  You can use all broth (of any flavor) in place of water if desired


Me-Me’s Famous Mac’n Cheese

Sit down to an easy and delicious Mac’n Cheese dish using 4 of your favorite cheeses with a crunchy topping to sink your teeth into

Watch Chef Debee making Mac’n Cheese on Youtube

Bake:  350 degrees     Time:  30 minutes

CAN BE A TOTALLY GLUTEN FREE DISH

Ingredients

1/2 pound pasta (8 oz.) or us Rice Pasta for a Gluten Free dish
4 ounces cream cheese
4 ounces Cheddar cheese shredded
4 ounces Swiss or Colby cheese shredded
1/2 cup Pecorino/Romano cheese grated
1/2 stick butter
1 cup half and half

Topping
1 cup Panko bread crumbs
1/2 stick butter melted

Directions

1.  Cook pasta about 5-7 minutes in boiling water
2.  Drain all water from pasta and return to pan and add the next 6 ingredients blending on very low heat until all blended
3.  Put into a 2 quart buttered casserole
4.  Mix bread crumbs with melted butter together and place on top of pasta
5.  Bake in pre-heated 350 degree oven for 30 minutes

 

*  Add 1 cup cottage cheese and make it a 5 cheese dish along with a 1/2 cup half & half
*  Go to my Food Facts page and learn more about Cottage Cheese and its benefits

My Maple Syrup Substitute

 

Try adding honey and molasses to this sweet and healthy syrup the next time  you eat waffles or pancakes

Watch Chef Debee making Maple Syrup Substitute on Youtube

A TOTALLY GLUTEN-FREE SYRUP

Ingredients

1 stick butter
1/4 cup oil
1 tablespoon vanilla
1 tablespoon cinnamon
3/4 cup honey
1/4 cup molasses

Directions

1.  Put all ingredients into saucepan on medium heat and stir
2.  Be sure to stir until all ingredients are incorporated—it will come together and look like syrup

 

Chicken Cacciatore


For a fast and simple, yet comforting dish, here is a twist on my Chicken Cacciatore.  Use only three staple ingredients for this tasty, mouth watering flavor in my Chicken Cacciatore

Watch Chef Debee making Chicken Cacciatore on YouTube

CAN BE A TOTALLY GLUTEN FREE DISH

Ingredients

2 very large chicken breasts each cut in two
1 very large red onion chopped
28 ounce can crushed tomatoes
3/4 teaspoon salt
1/2 teaspoon pepper
3-4 tablespoons olive oil
1 3/4 cups Cream Sherry
Pasta of your choice–whole what or RICE pasta for gluten-free

Directions

1.  In a large hot skillet, pour oil and then add chicken and brown until very golden brown, about 4 minutes on each side
2.  Add chopped onion and 3/4 cup of the Cream Sherry and cover pan, simmering about 30-45 minutes
3.  Add crushed tomatoes and another 3/4 cup Sherry and cover pan and simmer another 15-20 minutes
4.  Turn off and and remove from heat and add remaining 1/4 cup Sherry to chicken and tomatoes
5.  Cook your favorite egg noodles or a whole wheat pasta and place Chicken Cacciatore on top of the pasta

* we would use Kluski noodles (pretty close to homemade) when we didn’t get to make our own homemade egg noodles

Pinto Beans over Chips

 

Make this big pot of beans and watch them become a complete protein vegetarian dish that can be used in more ways than one

Watch Chef Debee making Beans over Chips on YouTube

Ingredients

1 1/2 cups pinto beans dried
4 1/2 cups water
4 tablespoons oil
1 large onion chopped
1 28 ounce can tomatoes crushed
1 teaspoon salt
1/4 teaspoon cayenne pepper
2 tablespoons potato starch
4 tablespoons cold water
16 ounce bag of tortilla chips (or baked scoops)
8 ounce sour cream (add your own variety of herbs)

Directions

1.  Bring beans and water to a boil for one minute; then turn off heat and keep covered and soak for two hours
2.  Bring to a boil again and simmer covered for 30 minutes
3.  Heat oil in a large skillet  and saute chopped onion until golden brown and transparent, about 5 minutes
4.  Turn up heat and add the crushed tomatoes and let bubble up for about 1 minute
5.  Then add the beans with water, salt and cayenne pepper and simmer 10-15 minutes covered
6.  Mix together potato starch and water until smooth and slowly add to the bean mixture, simmering 2 minutes
7.  Break up tortilla chips on a plate and spoon bean mixture on top to cover chips and top it with spoonfuls of sour cream

* If desired:  add some shredded cheddar cheese on top
* If desired:  omit tortilla chips and add 1/2 cup rice to beans and top with grated pecorino/romano cheese and serve with green beans

Barbeque Chicken Wings

If you like caramelized chicken wings with meat that falls off the bone at every bite, you can have them on the table in  less than one hour

Watch Chef Debee making Chicken Wings on YouTube

Bake:  375 degrees;  400 degrees     Time:  30 minutes; 10 minutes

Ingredients

1 large package jumbo chicken wings (about 2 dozen)
1/3 jar of your favorite barbeque sauce

Directions

1.  If wings aren’t cut up, be sure to cut into two pieces, throwing away the tip
2.  In a pre-heated skillet or an electric skillet on high temperature, brown each wing on both sides, without burning them
3.  Place them in a rectangular metal pan sprayed with oil OR just oil bottom and sides with fingers
4.  Drizzle about 1/3 jar barbeque sauce over tops of wings, don’t worry about covering them completely—do NOT stir yet
5.  Bake in pre-heated 375 degree oven for 30 minutes
6.  Remove from oven and stir until wings are all coated with the barbeque sauce from the pan
7.  Return to oven at 400 degrees and bake 10 minutes
8.  Take out of pan immediately and serve on large platter

* To clean pan easily, go to my helpful hints page

 

Herb ‘n Potato Soup

Taste the fresh herbs of Parsley, Rosemary and Thyme as you dip your spoon into a bowl of home made Herb ‘n Potato Soup

Watch Chef Debee making Potato Soup on YouTube

Ingredients

2 1/2 pounds potatoes diced (peeled is optional)
Water to cover potatoes
1/2 cup parsley freshly chopped
1 sprig of Rosemary fresh
3 sprigs of Thyme fresh
1 teaspoon salt
1/4 teaspoon pepper
3 garlic cloves diced
1 1/2 cups evaporated can milk
1 1/2 cups milk (2%)

Directions

1.  Put diced potatoes (skins on or off) into a 6 quart saucepan and add water enough to just cover potatoes
2.  Add the parsley, rosemary, thyme, garlic and salt and pepper and bring to a boil
3.  Cover and simmer 25 minutes until potatoes are very soft
4.  In a medium saucepan, add the evaporated milk and the regular milk and bring to a scalding temperature of 180 degrees
5.  Let milk set off burner until needed
6.  When potatoes are cooked soft, remove the rosemary and thyme stems and take a masher and gently mash some of the potatoes
7.  Now the soup is ready to add the milk that has be scalded by first taking a spoon and remove top fat layer off the milk mixture
before pouring it  into the soup
8.  Put soup onto heat again and bring to a slight boil with cover off for another 5-7 minutes

* Remember the scalding breaks down the Protein, thus killing the enzymes and makes a thinner liquid
* Evaporated milk has 60% of its water removed so it is richer in flavor which adds more richness to this soup
* If you want to thicken soup, add 2 tablespoons potato starch to 4 tablespoons water and stir till blended, then slowly add some
into the soup, stirring well

Chestnuts Roasting ‘In My Oven’

Remember the song, “Chestnuts Roasting on an Open Fire”…well now you can do this in your own oven and feel and taste the warm memories of a New York City winter night outing

Watch Chef Debee Roasting Chestnuts on YouTube

Bake:  425 degrees   Time:  15 minutes

Ingredients

24 Italian Chestnuts
water
pinch of salt

Directions

1.  Wash Chestnuts well
2.  Slice the whole top of the rounded side on each chestnut
3.  Place in saucepan and cover with water and a large pinch of salt
4.  Bring to just a boil uncovered and remove chestnuts from water immediately
5.  Put them into a square 9″ metal baking pan
6.  Bake in pre-heated 425 degree oven for 15 minutes
7.  Place in shallow bowl and cover with towel for another 15 minutes
8.  Peel the shells off easily

**saw this on a youtube video