Tag: GlutenFree

Gluten-Free Shepherd’s Pie Two Ways (one vegan) by Gordon Ramsay

Gluten-Free Shepherd's Pie Two Ways (one vegan)


Gluten free shepherds pie two ways - one with chicken and one with tofu and veggies and dairy-free cheese topped mashed potatoes


Gluten-Free Shepherd’s Pie Two Ways (one vegan)

Day 18 for us- sheltering in place, socially distancing, yours truly quarantined in the bedroom for an added safety zone week post symptoms of a nasty weird virus to be named later.

A cold rain is rolling through, interrupting a whisper of mist with sudden bursts of stinging wet drops. The skies are wooly gray, gloomy and low. It’s the kind of day that calls for comfort in the form of food. Something baked in a crock. Something piping hot and old fashioned. Something with mashed potatoes…

A savory pie, I said out loud, standing at the window watching blackbirds argue under the ornamental olive trees, listening to the staccato of rain drumming the rooftop.

Don’t tease me, said my husband from his safe corner study, looking up, I imagine, from his latest screenplay effort.

I wouldn’t joke about a thing like pie, I assured him. Seriously. I’m thinking a shepherd’s pie, I said. More to myself than him. But not the usual shepherd’s pie. No lamb. No beef. No onion.

No peas, I murmured.

Please, he said. No peas. (His hearing is excellent.)

You know, that could get you into trouble, I yell. Your pea prejudice. The foodie police will be at our door before you know it. Demanding equal time for peas. And I’m already in enough trouble with their ilk.

Their ilk? he asked.

Yes, I said solemnly. My shepherd’s pie is going to have tofu. And in some circles, that could bring out the pitchforks.

Seriously, he echoed. Hey. Honey?

I cocked one ear toward his side of the house.

No offense, but. Can I have a chicken pie? Nothing against bean curd, but.

Yeah, I know, I assured him. I know tofu doesn’t float your boat.

I may have a legume issue, he stated.

I love you anyway, I yelled.

For better or for worse.

Legumes or no legumes.

***


Stay safe- stay home.


xox
Karina

This delicious dairy-free pie can be made with organic tofu or free range chicken

Gluten-Free Shepherd’s Pie Recipe Two Ways

This a light and healthy version of shepherd’s pie made without dairy, lamb, or beef. I made two versions- one vegan (for moi) using organic non-GMO firm tofu, and one with Mary’s organic free range chicken, for Steve. The gravy is golden and creamy and reminded me of the pot pies I used to love in childhood.

Ingredients:

For the mashed potato topping:

3 cups peeled, diced gold potatoes
Sea salt
Plain soy, nut, or light coconut milk, as needed

For the filling:

1 tablespoon olive oil
1-2 cloves garlic, chopped
1 cup sliced carrots
1 cup zucchini, sliced into half-moons
1 cup chopped broccoli florets
1 14-oz can artichoke hearts, drained, quartered
1 cup cubed organic non-GMO firm sprouted tofu, or diced cooked chicken
2 teaspoons Italian style herbs (blend of oregano, thyme, marjoram, basil, parsley)
1 teaspoon rubbed sage
1 teaspoon rosemary, minced
Sea salt and ground pepper, to taste

For the gravy:

2 tablespoons olive oil
2 tablespoons rice flour

1/2 cup warm broth (light vegetable or chicken broth)
1 cup non-dairy milk, warmed
2 tablespoons vegan butter (I used Earth Balance)
1 teaspoon mild GF curry powder

Sea salt and ground pepper, to taste

Instructions:

For the potato topping- boil the potatoes in a pot until fork tender, about 25 minutes. Drain well. Mash with a potato masher; add a splash of non-dairy milk and season with sea salt, to taste. Stir till smooth and creamy, adding a little more ‘milk’ until the potatoes are fluffy and smooth. Set aside.
 
Preheat the oven to 350ºF. Grease four single serving 10-oz ramekins with vegan buttery spread (such as Earth Balance). Set aside.

First, make the mashed potatoes. I used “Buttercream” gold potatoes- so full of flavor.

Heat the olive oil in a large skillet over medium heat and stir in the garlic. Add the carrots, zucchini, and broccoli. Stir and cook lightly until fork tender, roughly ten minutes. If you prefer your veggies crisper, cook only until tender-crisp.

Add in the artichoke hearts, tofu or diced cooked chicken, and herbs, season with sea salt and ground pepper; set aside.

Make your gravy. Heat the olive oil in a pot over medium-low heat; stir in the rice flour to make a paste. Stir and cook for half a minute. Slowly add in the warm broth, and non-dairy milk; keep stirring. Add the vegan butter, curry powder, and sea salt. When it begins to thicken remove from heat and taste test. It should taste mild and creamy. The herbs in the veggies will add rosemary-sage flavor.

Pour the gravy over the filling mixture and gently mix until the veggies are coated with gravy.

Spoon the filling into the ramekins. Top with a big spoonful of mashed potatoes.

Sprinkle with non-dairy/vegan shredded cheese, if you like.

Place the ramekins on a baking sheet (to catch any bubbling-over drips) and bake in the center of a hot oven for 30 to 35 minutes. I tented my ramekins with foil for the first half of baking time to keep the mashed potatoes moist. Then I removed the foil and let the the topping brown a bit.

Cook time: 30 min

Yield: 4 servings

Recipe Source: glutenfreegoddess.blogspot.com


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Gluten free comfort food means a shepherds pie in yummy dairy free gravy topped with buttercream mashed potatoes


GFG Notes:

We used plain organic soy milk (non-GMO) as our non-dairy milk of choice. We love its creamy richness. Though a neutral tasting coconut, or nut milk would also work.

And for those of you asking about using moo-derived milk, butter, and real cheese, sure. Dairy will work in this recipe. Of course.

For those of you into the vegan nutritional yeast thang, you could season the gravy with a spoonful of nutritional yeast; add just enough to give the sauce some depth.

If you need a vegan pie without soy, add drained canned chick peas for the protein.

Sheet Pan Mediterranean Chicken Thighs (Low Carb, Whole 30, Gluten-Free) by Gordon Ramsay

Sheet Pan Mediterranean Chicken Thighs (Low Carb, Whole 30, Gluten-Free)


Crispy chicken thighs baked over a bed of Greek-inspired veggies and finished with tangy kalamata olives and salty feta is one of my favorite sheet pan meals. You’ll love how easily this delicious low carb dinner comes together! via @HealthyDelishCrispy chicken thighs baked over a bed of Greek-inspired veggies and finished with tangy kalamata olives and salty feta is one of my favorite sheet pan meals. You’ll love how easily this delicious low carb dinner comes together! via @HealthyDelishCrispy chicken thighs baked over a bed of Greek-inspired veggies and finished with tangy kalamata olives and salty feta is one of my favorite sheet pan meals. You’ll love how easily this delicious low carb dinner comes together! via @HealthyDelishCrispy chicken thighs baked over a bed of Greek-inspired veggies and finished with tangy kalamata olives and salty feta is one of my favorite sheet pan meals. You’ll love how easily this delicious low carb dinner comes together! via @HealthyDelishCrispy chicken thighs baked over a bed of Greek-inspired veggies and finished with tangy kalamata olives and salty feta is one of my favorite sheet pan meals. You’ll love how easily this delicious low carb dinner comes together! via @HealthyDelishCrispy chicken thighs baked over a bed of Greek-inspired veggies and finished with tangy kalamata olives and salty feta is one of my favorite sheet pan meals. You’ll love how easily this delicious low carb dinner comes together! via @HealthyDelishCrispy chicken thighs baked over a bed of Greek-inspired veggies and finished with tangy kalamata olives and salty feta is one of my favorite sheet pan meals. You’ll love how easily this delicious low carb dinner comes together! via @HealthyDelishCrispy chicken thighs baked over a bed of Greek-inspired veggies and finished with tangy kalamata olives and salty feta is one of my favorite sheet pan meals. You’ll love how easily this delicious low carb dinner comes together! via @HealthyDelish

Crispy chicken thighs baked over a bed of Greek-inspired veggies and finished with tangy kalamata olives and salty feta is one of my favorite sheet pan meals. You’ll love how easily this delicious low carb dinner comes together! 

Sheet Pan Mediterranean Chicken Thighs (Low Carb, Whole 30, Gluten-Free) 1

Sheet pan chicken thighs with roast vegetables are one of my go-to weeknight dinners. Sheet pan meals are super hands-off, which means they don’t take much energy to throw together after a long day. Plus it’s so easy to play around with different combinations of vegetables and seasonings to create an infinite number of flavors!

These Mediterranian chicken thighs are loosely based on my crispy chicken thigh recipe, but swapping out wintery root vegetables in favor of squash and bell peppers turns it into a completely new meal. This low carb chicken recipe has so much flavor – I know you’re going to love it as much as I do!

A selection of vegetables for ratatouille, including eggplant, zucchini, red onion, tomatoes, and bell peppers

Prepping the Vegetables

The key to any good sheet pan meal is to start with the vegetables. For this recipe, I used a base of eggplant, zucchini, bell peppers, red onion and grape tomatoes. It was inspired in part by ratatouille and in part by what I happened to have in my fridge. 

You can definitely play with the vegetables here. Use all eggplant or all zucchini if you prefer. Or use a yellow onion instead of a red one if that’s what you have on hand. This definitely isn’t the kind of recipe that you need to follow to a tee. 

One the veggies are sliced, mix them with a little olive oil and season them with salt and pepper. I went easy on the salt since I knew I’d be adding olives and feta later, but a little bit added at this stage helps maximize their flavor. 

Don’t skimp on the vegetables. Lots of veggies on the baking sheet mean you don’t need to make any other side dishes to go with this chicken thigh sheet pan dinner. 

Crispy Chicken Thighs

Once the vegetables are all in place, add your chicken thighs right on top. The juices will run down into the vegetables as the thighs cook, making them even more delicious. 

For the best crispy skin, pat the chicken dry with paper towels. Flavorwise, I keep the chicken itself pretty simple: all you really need is some salt and pepper. 

I also added some fresh oregano over everything to really highlight that Greek flavor-profile that I was shooting for. 

Now it’s ready to put your chicken thigh dinner into the oven! Putting the chicken in the upper third of your oven will help it crisp up even more since it will be closer to the heating element. 

vegetables and chicken thighs on a sheet pan, ready to go into the oven

It will take about a half-hour to cook the chicken through. I like to use a meat thermometer to pull them out at the perfect time – that way you now they’re cooked through but they won’t overcook and dry out. This is the thermometer I have (affiliate link). It’s affordable and works really well. It even has a magnet on the back so you can keep it right on the side of the fridge. 

If the skin isn’t quite browned to your liking, you can broil it for 3-4 minutes to really crisp it up. 

Once the chicken is cooked through, pull it out of the oven and stir in the olive and feta. I love the bright, tangy flavor that these final ingredients add to these sheet pan chicken thighs. They lift the flavors up and make everything seem so much lighter and brighter.

Sheet Pan Mediterranean chicken thigh recipe

FAQs

Can I use boneless chicken breasts instead of thighs?

Chicken breasts or boneless skinless chicken thighs definitely work for this recipe if you prefer them. You just won’t get that delicious crispy roast chicken skin! Boneless chicken will cook a little faster, so start checking it after 20 minutes. 

Can I make this recipe dairy free? 

Yup. If you leave out the feta this is still super delicious. I definitely recommend a squeeze of lemon juice if you go this route. 

Is this recipe good for meal prep?

Absolutely! It’s so perfect for meal prep and it makes a great lunch since it’s on the lighter side. Chicken on the bone takes a while to heat up and can dry out in the microwave, so I suggest cutting the chicken into smaller pieces before you pack up your meals.

Mediterranean Chicken Thighs

Mediterranean Chicken Thighs

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients

  • 1 eggplant, cut into 1-inch chunks
  • 1 zucchini, cut into 1-inch chunks
  • 1 red onion, thinly sliced
  • 2 red, yellow, or orange bell pepper, thinly sliced
  • 1 cup grape tomatoes, halved
  • 2 Tablespoons olive oil
  • 6 bone-in chicken thighs
  • 1 Tablespoon fresh thyme
  • ¼ cup kalamata olives
  • ¼ cup crumbled feta

Instructions

  1. Heat your oven to 400ºF. 
  2. Combine the eggplant, zucchini, onion, pepper, and tomatoes on a sheet pan. Drizzle with olive oil; stir to coat.
  3. Arrange the chicken thighs skin-side up on top of the vegetables. Season generously with salt and pepper. Scatter the thyme over everything. 
  4. Roast on the top rack of your oven for 30-40 minutes, until the chicken reaches an internal temperature of 165 degrees and the skin is crisp. 
  5. Remove from the oven and let rest for 5 minutes. Stir in the olives and feta.

Nutrition Information

Yield 6 Serving Size 1/6 recipe
Amount Per Serving Calories 402Total Fat 25gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 18gCholesterol 172mgSodium 322mgCarbohydrates 14gNet Carbohydrates 10gFiber 4gSugar 6gProtein 33g



Buffalo Chicken Dip (Low Carb, Gluten-Free) by Gordon Ramsay

keto Buffalo chicken dip with carrot sticks and celery


This Buffalo Chicken Dip Recipe is a keto friendly appetizer that everyone loves.  Loaded with flavor and just enough spice, it’s a hit at every party we attend. 

keto Buffalo chicken dip with carrot sticks and celery

Keto Buffalo Chicken Dip

Buffalo sauce and chicken are a match made in heaven. Actually, Buffalo sauce and just about anything are a match made in heaven. Yes, I really do put it on everything! I have an entire Pinterest board dedicated to recipes using Buffalo sauce, and it’s one of my very favorites. 

I don’t know many people that don’t go crazy for Buffalo chicken dip, so it’s an easy choice when you’re invited to a potluck or party. 

Since it’s both gluten-free and keto-friendly, I know I can take it anywhere and everyone can enjoy it!  This also can be made in advance, portioned, and frozen for a fast option for lunch or a snack in a hurry.  

ingredients for keto buffalo chicken dip

Can I Use Rotisserie Chicken? 

Yes!  If you have leftover chicken you can by all means use that, but rotisserie chicken is also great here. I usually spend a little more to get an organic chicken, but even then they’re usually under $10. If you’re lucky enough to find them on sale at the end of the day, you can even separate the meat into freezer bags so you always have some on hand for this buffalo chicken dip recipe or for other recipes, like Buffalo chicken taquitos. 

When you get home, pull the skin off the chicken and shred the meat. You can do this by pulling it with a fork – or just throw it in your stand mixer if you have one. It’s kind of amazing how quickly and easily it shreds this way. Honestly, I probably use my mixer for shredding chicken more often than I do to bake! 

Mix the ingredients for spicy Buffalo chicken dip in a bowl

Can This Buffalo Chicken Dip Recipe be Made in a CrockPot?

Yes!  This is the perfect buffalo chicken dip for Crock Pot users.  Spray your slow cooker with non-stick spray, then pour the mixture in and top with a bit of extra cheese and sliced jalapenos.  Cook on low for 2 hours before serving. It will be super warm and bubbling – so good! Plus you can keep it on the warm setting so it stays nice and hot all night. Not that it ever lasts long since it always gets gobbled right up! 

Use a Crock Pot liner (affiliate link) to make it even easier to remove from the slow cooker and clean the pot later.  

What’s the Best Buffalo Sauce to Use?

Frank’s. 

Franks, Franks, Franks. 

Other people might try to tell you other brands are just as good, but here in Upstate NY, it’s all Frank’s all the time. I’ve tried tons of other brands, but nothing compares.

Be sure to get the original Red Hot sauce – not the wing sauce, which has other ingredients like butter flavor and canola oil. The original sauce is made with just cayenne peppers, vinegar, salt, and garlic powder. 

What are the Best Keto Dipping Options? 

If you are making this specifically as a keto treat, you’ll need low carb dippers!  

  • Pork Rinds (original – barbecue often has added sugar)
  • Celery sticks
  • Sliced bell peppers
  • Carrot sticks (in moderation)
  • Broccoli
  • Cauliflower
One the Buffalo chicken dip ingredients are mixed together, spread them into a casserole dish or add them to you slow cooker

If you aren’t concerned with carbs and just want a delicious, spicy treat tortilla chips are the way to go. I especially love blue corn varieties!

How to Make Buffalo Chicken Dip

This dip is so easy to make!  Trust me, it will become a favorite since you only need a bowl, a spoon, measuring cups, and a baking dish.  So little cleanup needed! 

Preheat your oven and spray the baking dish with nonstick spray.  Then, mix together the shredded chicken, cream cheese, mozzarella cheese, Buffalo sauce, and seasonings. A lot of people also add Ranch or blue cheese dressing, but since I don’t eat mayo I use sour cream instead. If you want, you can swap some of the mozzarella for blue cheese crumbles – it’s so good! 

Pour it into your baking dish, top with extra cheese and jalapenos. Then bake until it’s hot and bubbly!  That’s all there is to it! 

This dip is great served warm, but is also delicious cold.  If you have leftovers, just make sure you cover them well and refrigerate.  They are good for up to 3 days if refrigerated properly. Or, as mentioned above, you can freeze them for longer storage. 

More Dip Recipes

Looking for more healthy dip recipes? Here are some of my favorites! 

Easy Keto Buffalo chicken dip, made without mayo or dressing
Buffalo Chicken Dip

Buffalo Chicken Dip

Yield: 10

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Buffalo Chicken Dip is the hit of every party we go to. You’ll love this spicy keto/low carb and gluten-free snack! You can even make it in a slow cooker so it stays warm all night.

Ingredients

  • 3 cups shredded cooked chicken
  • 8 ounces cream cheese, softened
  • 1 cup shredded mozzarella cheese
  • 1/3 cup Frank’s RedHot, or your favorite Buffalo sauce
  • 1/2 cup sour cream
  • 1/4 cup crumbled blue cheese (optional)
  • 1/2 teaspoon paprika
  • 1 teaspoon garlic powder
  • Pickled jalapenos, for topping

Instructions

    1. Preheat oven to 350 degrees. Spray a baking dish with nonstick cooking spray.
    2. In a large mixing bowl combine the chicken, cream cheese, mozzarella cheese, buffalo sauce, sour cream, blue cheese (if using) and seasonings. Mix until well combined.
    3. Pour the dip into the prepared baking dish and bake for 20-25 minutes, or until the top is browned and bubbling. 
    4. Remove from oven and top with sliced jalapenos.

Nutrition Information

Yield 8 Serving Size 1/8th recipe
Amount Per Serving Calories 290Total Fat 23gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 9gCholesterol 95mgSodium 561mgCarbohydrates 4gNet Carbohydrates 4gFiber 0gSugar 2gProtein 18g



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