Accepting the challenges in creating a gluten free household

Archive for the ‘Main Dishes’ Category

Salmon Chowder


I am a soup person. I just realized I have focused on baked goods here, and haven’t added many main dishes or soup recipes. I’ll begin to rectify that right now with one of our favorites: Salmon Chowder.

Salmon Chowder

http://allrecipes.com/Recipe/Salmon-Chowder/Detail.aspx

I seldom follow a recipe as closely as I followed this one. Especially soup. I used the leftover salmon from our dinner the other day – I wanted to grill the salmon in the freezer before it got old enough to taste fishy. It was still good, but ‘the salmon’ I pulled out of the freezer turned out to be two salmon frozen together. I find leftover salmon difficult to use, but thought I’d make chowder this time. This was an awesome recipe, and I will make it again soon, I’m sure. (I actually wrote this blog post last year, but neglected to post it. We have had this chowder many, many times since writing this, and do not get tired of it.)

3 Tbsp butter
1 large onion, chopped
2 stalks celery, chopped
1-2 cloves garlic
2 cups diced potatoes
2 carrots, sliced
2 cups gluten free chicken broth
1 tsp salt
1 tsp pepper
1 tsp dill
2 cans gluten free salmon*
1 can evaporated milk
1 can creamed corn
½ lb cheddar cheese, shredded

In a large saucepan, heat the butter, and add the chopped onion, celery and garlic. Saute until the onions are translucent. Add the potatoes, carrots, chicken broth and seasonings. Cook for 10 – 15 minutes. Add the salmon, evaporated milk and creamed corn and continue to cook until heated through. Add the cheese, stir to melt, and serve.

*It was a surprise to me that salmon & tuna might NOT be gluten free. Avoid fish canned in broth.

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Seven Layer Casserole

Ah comfort food!

Seven Layer Casserole

Seven layer casserole has always been one of my husband’s favorite casseroles.  Thankfully, a celiac diagnosis doesn’t have to change that.  It is a gluten free meal with a couple of changes.  The farmer sausage I buy here in southern Manitoba is gluten free.  I use Campbell’s Gardennay Fire Roasted Sweet Pepper and Tomato soup (500 ml) in place of the 10 oz can of condensed soup and the 1 cup water originally asked for in this recipe.  Perfect comfort food.  I also have made this in the slow cooker.  Layer it as described, and cook on low for about 8 hours.

I know my original recipe was taken from a cookbook I owned many years ago.  This version is adapted from http://mennonitegirlscancook.blogspot.com/2011/03/seven-layer-casserole.html?pfstyle=wp

  • 3 medium potatoes, thinly sliced
  • 1 onion, sliced into rings
  • 2-3 carrots, thinly sliced
  • 1/2 cup uncooked long-grain white rice
  • 2 cups peas, frozen
  • 1 pound pork sausage or farmer sausage
  • 1 500ml Campbell’s Gardennay Fire Roasted Sweet Pepper and Tomato soup (or other gf soup)
  • salt and pepper to taste
  1. Lightly grease 2 1/2 quart casserole dish.
  2. Layer the potatoes, onions and carrots.
  3. Sprinkle with a layer of rice and then peas.
  4. Arrange sausages on top.
  5. Pour tomato soup evenly over casserole.
  6. Season with salt and pepper.
  7. Cover and bake at 350°F for about 1 1/2 to 2 hours.

Bean Casserole

This is adapted from a recipe given to me by my son-in-law a few years ago.  Since fibre is one of the problems of a gf diet (no wheat bran allowed!), and beans are one of the most high-fibre items available to a Celiac, this is a great one for that, and it is delicious!  Use whatever beans you have on hand, and of course, make sure your ingredients are all gluten-free.  I doubled the recipe, and then froze this in 1 cup containers.  That way we can use this as an addition to our meal if we’ve had a day with less fibre than the necessary 35 grams/day.  I understand that 1/2 cup of beans equals 7 grams of fibre.

Four Bean Casserole

½ lb hamburger
½ lb bacon
1 cup chopped onion
1 can lima beans
1 can kidney beans
1 can black beans
1 can pork and beans
½ cup ketchup
¾ cup brown sugar
1 tsp dry mustard
1 tsp salt

 Brown the first 3 ingredients in a fry pan until the onions are soft and the hamburger and bacon is cooked.  Mix with the thoroughly rinsed* beans in a roaster or casserole dish.  Mix the last 4 ingredients and mix into the casserole.  Bake at 350°F for 1 hour 20 minutes.

*I missed this step last time, and couldn’t figure out why these beans were giving us so much grief.  The rinsing helps make them less gassy.  Do it!