10 Gluten-free Dinner Ideas

posted in All on 2/26/2014

Whether you’re eliminating gluten for medical reasons or by choice, here are 10 new ideas — from main dishes to simple sides — that will help you pull together interesting meals, even when you’re strapped for time.

Simple Seared Salmon

This process of cooking salmon easily and perfectly — it's real fast food!
6 ounces salmon, skin off, cut into 2-ounce pieces
2 tablespoons olive oil

Set a large cast-iron skillet over high heat.

As the skillet is heating up, season the salmon with salt and pepper.

When the skillet is so hot it’s starting to smoke, pour the olive oil into the skillet. When the oil is hot, put the salmon pieces into the skillet. Cook the salmon until the side on the skillet has started to brown and the flesh is turning darker orange, about 1-2minutes. Repeat same on other side.

Gluten-free Oven-Fried Chicken Fingers

Ingredients
extra virgin olive oil, for greasing
6 c corn chips, such as Fritos, coarsely crumbled
salt and pepper
3 lg eggs, at room temperature
1 1/2 lbs (750 g) chicken tenders
1/2 c mayonnaise
2 Tbsp Dijon mustard
2 Tbsp honey
1 Tbsp fresh lemon juice

1. Preheat the oven to 425 degrees. Lightly grease a baking sheet with olive oil. In a shallow bowl, combine the corn chips, 1 1/2 teaspoons salt and & 1/2 teaspoon pepper. In another shallow bowl, beat the eggs. Coat a chicken tender with the corn chip mixture, dip into the eggs,

Coat a chicken tender with the corn chip mixture, dip into the eggs, then coat again with the corn chip mixture; place on the baking sheet. Repeat with the remaining chicken. Bake until golden and cooked through, about 20 minutes.

2. Meanwhile, in a small bowl, stir together the mayonnaise, mustard, honey and lemon juice; season with about 1/4 teaspoon salt. Serve with the chicken fingers.*Note: You can swap tortilla chips for the Fritos and use store-bought salad dressing, barbecue sauce or just plain ketchup.

Chicken Curry with Carrots and Parsnips

This delicious curry makes use of hardy winter vegetables, like carrots and parsnips. Feel free to substitute your own favorite root veggies.
1 can coconut milk
1 cup chicken stock
1 tablespoon green curry paste
1 kaffir lime leaf (optional)
1 smal ginger

1 small galangal (optional) 4 chicken thighs, skin on 1 large carrot, peeled and chopped 1 medium parsnip, peeled and chopped 1 tablespoon curry powder 1/4 cup chopped fresh cilantro 10 green beans, topped and tailed 1 cup green cabbage, chopped fine 1/2 large lemon, juiced

Preparing to cook. Heat the oven to 375°. Making the sauce. Set a large pot over medium-high heat. Pour in the coconut milk +chicken stock and stir + the green curry paste, lime leaf, ginger, & galangal to the pot & stir. Bring the liquids to a boil then turn down the heat to low and let it simmer

Preparing the chicken and vegetables. Put the chicken thighs into a casserole pan. Lay down the chopped carrots and parsnips as well. Sprinkle them all with the curry powder.

Cooking the curry. Pour the coconut milk sauce over the chicken and vegetables. Cover the casserole pan with tin foil and put it in the oven. Cook until the chicken thighs reach an internal temperature of 180°, about 60 to 90 minutes.

Finishing the sauce. Remove the chicken and vegetables from the casserole pan. Pour the remaining sauce into the original large pot. Turn the heat on medium. Simmer the sauce until the volume is reduced by 1/2, about 15 minutes. Add the cilantro, green beans, and cabbage to the sauce.

Squeeze in the lemon juice and stir. Turn off the heat. Serve. Give everyone a chicken thigh, some of the carrots and parsnips, and pour sauce over the top.

Homemade Polenta

Thick, creamy polenta is a delicious, simple side dish that's inexpensive and infinitely versatile — a true comfort food.

Gluten-free Mac & Cheese

Who doesn't love a good, creamy mac and cheese?

Black Bean Soup

This hearty black bean soup is easy to throw together in your slow cooker — and it's vegan, too!

Roasted Sweet Potato Puree

This gluten-free, dairy-free side dish is deliciously creamy and flavorful, thanks to roasted sweet potato.

Vegan Wild Rice Salad with Chanterelles

A grainy salad is perfect in midwinter. This makes use of brown and wild rices as well as chanterelle mushrooms — but it would be easy to adapt to suit your taste, or whatever needs using up in the kitchen.

Perfect Prime Rib with Horseradish Hollandaise

For a special dinner, try this easy prime rib with horseradish-spiked hollandaise. Smply omit the flour, or use a gluten-free variety, like quinoa or brown rice, to coat the roast before cooking.