Gluten-Free on a Budget

Gluten-Free Laughing Cow Risotto

Some nights there just really isn’t time to plan ahead for dinner! This month I’ve had 5 business trips and have spent more nights in hotels than at home, so my refrigerator is pretty empty! Last night I was desperate for something that was filling and somewhat nutritious, so I made my favorite standby risotto and  dug through my freezer to find a bag of frozen green peas to add at least a little bit of a vegetable to my meal!

As I opened the refrigerator to get out chicken stock, my eye caught a package of Lite Laughing Cow Garlic & Herb cheese. The cheese is naturally gluten-free and has only 35 calories per triangle piece. The light bulb went on in my head and I decided to use the cheese as an extra creamy flavor in my risotto. It was thick, creamy, filling and absolutely delicious!!

Today's Meal: Laughing Cow Risotto
Cost: $14.02 at Giant Food

6 tablespoons olive oil
1 cup yellow onion, diced
2 cloves fresh garlic, minced
1 1/2 cups Arborio rice
3 cups vegetable stock
1 cup frozen peas
2 cups dry white wine
3 triangles Laughing Cow Garlic & Herb cheese
Salt, to taste
Pepper, to taste

In medium-sized saucepan heat 3 tablespoons of olive oil. Sauté onions and garlic in oil until they begin to brown. Add rice and remaining olive oil and allow to brown for 2-3 minutes, stirring constantly.

Slowly add vegetable stock one cup at a time and allow liquid to absorb before adding more. After adding 3 cups of vegetable stock, add in frozen peas.

Add in white wine gradually, allowing time for liquid to absorb.  After adding second cup of white wine stir in Laughing Cow Garlic & Herb cheese. Allow cheese to melt for about two minutes while stirring constantly. Add salt and pepper to taste. Once cheese is fully melted and liquid is absorbed, remove from heat. Allow to cool for 2-3 minutes before serving. 

Gluten-Free Garden Vegetable Risotto

Vegetables are a great source of nutrients and fiber for everyone, but especially for those of us on a gluten-free diet! There’s nothing I love more (well ok chocolate) than coming home from work and   cooking up a dinner filled with fresh veggies!  But I like the vegetables even more when they are mixed with risotto. This vegetable risotto combines a variety of vegetables into a satisfying gluten-free and vegetarian meal. I used squash, mushrooms, zucchini, carrots and peas, but you can use any vegetables you like! 

The best news is that this is a super cheap dinner to make that will go a long way! I purchased all of my ingredients at Giant Food and was presently surprised at how little it cost. And, there were plenty of leftovers for lunch the next day!

Today's Meal: Garden Vegetable Risotto
Cost: $16.06 at Giant Food

6 tablespoons olive oil
1 cup yellow onion, diced
2 cloves fresh garlic, minced
1 1/2 cups Arborio rice
3 cups vegetable stock
1 cup button mushrooms, sliced
1 cup zucchini, diced
1 cup yellow squash, diced
1 cup green peas
2 carrots, peeled and cut into thin strips
2 cups dry white wine
2 cups grated parmesan cheese
Salt, to taste
Pepper, to taste

In medium-sized saucepan heat 3 tablespoons of olive oil. Sauté onions and garlic in oil until they begin to brown. Add rice and remaining olive oil and allow to brown for 2-3 minutes, stirring constantly.

Slowly add vegetable stock one cup at a time and allow liquid to absorb before adding more.After adding 3 cups of vegetable stock, add in mushrooms, zucchini, squash, peas and carrots.

Add in white wine gradually, allowing time for liquid to absorb. After adding second cup of white wine, add parmesan cheese. Allow cheese to melt for about two minutes. Add salt and pepper to taste. Once cheese is fully melted and liquid is absorbed, remove from heat. Allow to cool for 2-3 minutes before serving. 

Best Gluten-Free Day Ever & Nothing to do with a Budget

Sorry for not writing about a budget-friendly recipe today, but I have way better news!!!

Yesterday I was blessed with the most amazing opportunity a girl could ever dream of. Emeril Lagasse invited me on his new show Emeril Green to teach him and a newly diagnosed celiac about cooking gluten-free food. When the producers first called me a month ago to invite me on the show, I almost didn't believe it. Actually, I don't think I really believed it until I was actually on set getting my makeup and hair done!! So, I appologize for not breaking the news sooner, but I wanted to make sure the dream was actually coming true!

For those of you who haven't heard of the show, it is part of the new Discovery Planet Green Network. Everything is green and organic and the absolutely perfect venue for talking about a gluten-free diet.  The premise of the show is that Emeril chooses an everyday "joe" who knows nothing about cooking and helps them see the light! He teaches them to cook for their particular palate and teaches them how to maintain a healthy diet. The show is already airing, so be sure to  tune in weeknights at 8:00pm EST to see how other episodes are done. To give you some examples, one of the first episodes was about a guy who was a really picky eater. Only meat and potatoes. In just a half-hour episode, Emeril expanded the man's food knowledge exponentially and taught him how to cook nutritious food for himself and his family. Another episode showed a pescatarian (someone who doesn't eat meat, but does eat fish) how to cook a good home Southern meal. It was really inspiring! The show is filmed in the new Whole Foods in Fairfax, VA, so the store serves as a perfect background for organic cooking.

I can't share all of the AMAZING details of my appearance on the show until it actually airs, but I promise a full update as soon as I can!! I'll also keep you posted on an air date. I'm guessing it won't be until the fall...until then, I will just keep basking is how amazing it was to meet a culinary genius and be a part of his gluten-free experience!

Turkey & Spinach Lasagna: Hearty, Heartwarming and Gluten-Free

Before I was diagnosed with celiac disease, lasagna was one of my favorite foods to order at a restaurant and  one of my most fabulous meals to make for a dinner party. My friends and family always begged for my lasagna. They all would eat heaping platefuls and beg for me to let them take the leftovers home! All of that changed for quite some time after my diagnosis since I couldn't find gluten-free lasagna noodles that tasted "normal."

FINALLY, I found Tinkyada Brown Rice gluten-free lasagna noodles for only $2.69. They taste just like the real thing, don't get mushy or stick together and are normal in size! Thank goodness! So, for less than $20, here is the recipe for lasagna that has been passed down through my family and will surely make your family smile too!

Today's Meal: Maltin Family Favorite Turkey & Spinach Lasagna
Cost: $17.54 at Giant Food

For the Sauce:
16 ounces Tomato Sauce
1 large Tomato, diced
1/2 cup water
2 cloves Garlic, minced
1/2 Yellow Onion, diced
2 tablespoons Italian Seasoning
1 teaspoon Red Pepper Flakes
1 teaspoon Salt
1 teaspoon Pepper

Whisk all ingredients together in a sauce pot. Bring to a boil and allow to simmer for 7-8 minutes. Reduce heat to low and allow to simmer until ready to apply to lasagna.

For Remaining Ingredients:
1 package Tinkyada Brown Rice Lasagna Noodles
1 quart Water
2 tablespoons Olive Oil
1 pound Ground Turkey (can substitute ground chicken or beef)
1 Yellow Onion, diced
2 tablespoons Garlic, minced
4 tablespoons Ketchup
16 ounces Fresh Spinach
8 ounces Ricotta Cheese
1 Egg
4 tablespoons Italian Seasonings
1/2 cup Parmesan Cheese
6 cups Mozzarella Cheese
Salt
Pepper

Bring water to a boil in a large pot. Add in lasagna noodles and cook according to package instructions. Set aside.

In a large skillet heat olive oil. Add ground turkey, onions, garlic and ketchup. Allow to borwn until turkey looks almost fully cooked. Add in spinach and satue until wilted. Reduce heat to low and simmer. Season with salt and pepper.

In a small mixing bowl, combine ricotta cheese, egg, Italian seasonings, a pinch of salt and parmesan cheese. Stir together well. Set aside.

Assembly:
Preheat oven to 375 degrees F.

In a 9 x 13 inch glass baking dish spread 1/2 cup of sauce across bottom. Layer 3 lasagna noodles along bottom of dish.

Pour turkey and spinach mixture evenly across noodles. Pour a small amount of sauce on top. Sprinkle with 2 cups of mozzarella cheese.

Layer 3 more lasagna noodles on top of turkey layer. Spread ricotta mixture on top of noodles and sprinkle 2 cups of mozzarella cheese on top.

Layer 3 more lasagna noodles on top of ricotta layer. Pour remaining sauce on top and allow sauce to seep through layers. Sprinkle remaining mozzarella cheese on top and sprinkle 1 tablespoon of Italian seasonings on top of cheese.

Cover with aluminum foil and bake for 20 minutes. Remove foil and bake another 25 minutes until cheese is bubbly and golden brown.

Heavenly Gluten-Free: Seared Salmon with Parmesan Brown Rice and Garlic Spinach

Salmon and most other seafood rarely make my shopping cart when I'm trying to stick to a budget. However, Giant Foods has decided to give all of us consumers a helping hand in eating delicious seafood by cutting prices and having fantastic deals on a variety of seafood. This week the best buy was for salmon steaks. I purchased 4 pieces (just under 2 pounds) for only $6.32.

Salmon is quite the nutritious fish to eat. It is high in protein, omega-3 fatty acids and packed with vitamin D.. and on top of all of the nutritious qualities, it has a delicious flavor and texture that can be prepared in a number of different ways. I love the natural flavors of the fish, so I try to keep it simple with just a few seasonings to enhance the natural taste.

For side dishes, I always choose a starch and a vegetable that will complement the fish. Today I went with brown rice and spinach. There are a lot of myths out there about brown rice being sooooooo much more healthy than white rice, but in fact, they have almost the same amount of calories, fat and carbohydrates. The difference is that with brown rice, none of the nutrients, such as B1, B3 and iron, are removed in the manfacturing  process.  This means that if you're going to eat rice as part of your meal, at least with brown rice you are getting some much needed vitamins with your delicious meal!

Today's Meal: Seared Garlic & Herb Salmon with Parmesan Brown Rice and Garlic Spinach
Cost: $18.78 at Giant Food

Makes 4 Servings


For the Parmesan Brown Rice
2 tablespoons Olive Oil
1 Yellow Onion, diced
1 tablespoon Garlic, minced
2 cups Brown Rice
3 cups Water
1 tablespoon Butter
1/2 cup Parmesan Cheese
1 teaspoon Salt

 In a medium-sized sauce pot, heat olive oil. Briefly saute onions and garlic. Add brown rice and coat with oil. Add water and bring to a boil. Simmer for 20 minutes or until water is fully absorbed and rice is tender.

Stir in butter, parmesan cheese and salt. Cover pot and set aside until ready to serve.

For the Salmon
4 Salmon Steaks (about 1/2 pound each)
4 tablespoons Extra Virgin Olive Oil
1 cup Fresh Parsley, finely chopped
2 tablespoons Garlic, minced
Salt
Pepper

Gently wash salmon steaks and pat dry. Season both sides of each salmon steak with a pinch of salt and pepper. Set aside.

In a small mixing bowl, whisk together olive oil, parsley and garlic. Rub equal amounts of mixture on each salmon steak.

Heat large saute pan on high heat. Place each salmon steak in heated pan and sear for 3-4 minutes on each side for a rare piece of salmon. Increase cook time for a medium cooked salmon steak.

For the Spinach
16 ounces Fresh Spinach
4 tablespoons Olive Oil
2 tablespoons Garlic, minced
1 teaspoon Salt

Heat a large saute pan on medium-high heat. Pour in 2 tablespoons olive oil and heat.  Add spinach, garlic and remaining olive oil. Saute until spinach is wilted. Season with salt.

Place a salmon steak, heaping spoonful of brown rice and spinach on plate and serve. If your budget allows, serve this meal with a cold glass of Chardonnay!

Creamy Portabella Mushroom Pasta: Gluten-Free and Delicious

I made this pasta last Friday night right before I had to run out of the house to a birthday party at a bar in Washington, D.C. I needed something quick, delicious and filling to absorb the alcohol I knew I would be drinking later in the night!! So, I ran across the street to Giant Food and ran straight to the produce section to see what was on sale. The first thing that caught my eye was the large display of portabella mushrooms! Six huge mushrooms caps on sale for $4.79.I almost couldn't believe it! I grabbed a package and immediately knew that I was going to make portabella mushroom pasta. I stopped in the organic aisle to pick up some gluten-free pasta, which was on sale for $2.39 and a few other items and checked out! This recipe is so good and perfect for a quick meal or for a night when you want to impress your friends with just a little effort!

This recipe calls for several different herbs. You can always buy these at your local grocery store, but a really good way to save a few dollars is to grow your own! For just a few dollars each, you can start growing fresh basil, thyme, oregano, dill and many other herbs right in your own home! The plants keep growing, giving you plenty of herbs for use in your cooking!

Today's Meal: Gluten-Free Pasta with Portabella Mushrooms and Fresh Herbs
Cost: $16.89 from Giant Food

Makes 4 servings

1 package Gluten-Free Brown Rice Pasta (Tinkyada)
6 cups water (for boiling pasta)
4 tablespoons Butter or Margarine
1 tablespoon Potato Starch
2 cups Skim Milk
2 cloves Garlic, minced
2 tablespoons Olive Oil
1 cup Yellow Onion, diced
6 large Portabella Mushroom Caps, sliced
1 tablespoon Garlic Powder
1/2 cup Parmesan cheese
Salt, to taste
Pepper, to taste
1 cup Basil leaves, sliced
1/2 cup Fresh Parsley, chopped
1/4 cup Thyme, chopped

Bring water to boil in a large pot. Add brown rice pasta to boiling water and cook according to package instructions.

In a saucepan, melt 4 tablespoon butter. When butter is melted, add potato starch and stir together to make a roux. Slowly pour in skim milk and bring to a boil, stirring constantly. Add in minced garlic, parmesan cheese and season with salt and pepper. Allow to simmer for about 5 minutes.

In a saute pan, heat olive oil. Add portabella mushroom slices. Season with garlic powder, salt and pepper and saute until tender and brown. Remove from heat.

Strain pasta and pour noodles into a large bowl. Pour sauce over noodles and gently stir. Fold in portablla mushrooms and  basil, parsley and thyme. Gently stir all together. Season with salt.

Spoon pasta into four bowls and serve with parmesan cheese.

Seared Scallop Tacos: A Gluten-Free Taste of the Ocean

Scallops have always been one of my favorite seafoods. You can cook scallops in so many different ways and enhance their natural flavors with numerous herbs and spices. Typically, I would never suggest scallops as a low-budget meal idea, but recently, I've seen several grocery stores with incredible sales for seafood! When i purchased these scallops, I paid $4.07 for 12 relatively large scallops. The original price was $10.99, but there was a discount for being a Giant Food club member and then an additional $2 off coupon attached to the package. What a bargain! I thought this was a one time deal, but I've found the same type of discount at several other  super markets in my area!

Scallop tacos have always been one of my favorite dinners. Using scallops in place of ground beef makes the dish quite a bit lighter and allows you to really appreciate the citrus flavors in the marinade and the avocado cream sauce.

Today's Meal: Seared Scallop Tacos with Avocado Cream and Fresh Pico De Gallo
Cost: $17.23 from Giant Food

Makes 4 servings

For the Avocado Cream Sauce
2 Ripe Avocados
1/2 Red Onion
1 cup Cilantro
2 tablespoons Sour Cream
1 tablespoon Lime Juice

Combine all ingredients in a food processor and puree until smooth and creamy. Set aside until ready for taco assembly.

For the Pico de Gallo
2 Tomatoes, diced finely
1/2 Red Onion, diced finely
1 cup Cilantro, chopped
1 tablespoon Serrano Pepper, chopped finely
1/2 teaspoon Salt

Combine all ingredients in mixing bowl and set aside until ready for taco assembly.

For the Scallops:
1/4 cup Orange Juice
2 tablespoons Lemon Juice
2 tablespoons Lime Juice
1 tablespoon garlic, minced
1 tablespoon sugar
12 large Sea Scallops
1 teaspoon Salt

In a small mixing bowl, whisk together orange juice, lemon juice, lime juice, garlic and sugar. Set aside.

Heat a large skillet on high heat. Gently pat scallops dry with a paper towel to remove all excess moisture. Place scallops in heated skillet and allow them to sear for about 2 minutes on each side or until a nice golden sear appears.

Pour citrus mixture over the top of the scallops in the skillet and allow to simmer for about 2 minutes. Sprinkle salt on top of scallops. Remove scallops from skillet and slice each scallop in half. Set aside until ready for taco assembly.

For Tacos:
8 Corn Tortillas
2 cups Cheddar Jack Cheese Blend
1 head Romaine Lettuce, shredded

Preheat oven to 400 degrees F. Lay corn tortillas flat on tray and sprinkle a small amount of cheese over each. Place in oven for 5 minutes or until cheese is melted.

Sprinkle lettuce on each tortilla. Distribute scallop halves evenly onto all 8 tortillas (3 halves per tortilla). Top each taco with heaping spoonfuls of avocado cream sauce and pico de gallo. Sprinkle remaining cheese on top.

Serve with corn chips and black beans if your budget allows!

Grilled to Perfection: Steak, Corn on the Cob and Pecan Salad

I love summertime...going to the pool, basking in the sun getting a tan and grilling with my family and friends are the first things I think of. Although some might say a gluten-free diet inhibits the typical grilled food--hamburgers and hot dogs with a bun--I think a gluten-free diet makes grilling so much more flavorful and creative. Thinking outside of the normal grill box gives you an unlimited number of meals that are gluten-free, nutritious and delicious. Best of all, this meal utilizes fresh meats and vegetables that are naturally low-cost, so you've got yourself a fabulous meal at a fabulous price!

Today’s Meal: Grilled Steak with Tomato Relish, Corn on the Cob and Balsamic Pecan Salad
Cost: $18.10 from Giant Food

Makes 4 servings

For the Tomato Relish
2 large Tomatoes, finely diced
1/2 Red Onion, finely diced
1/2 bunch Cilantro, finely chopped
2 tablespoons Balsamic Vinegar
Salt, to taste

In a mixing bowl, gently mix all ingredients together. Refrigerate until read to serve.

For the Grilled Steak
4 Beef Steaks (one per person)
Salt, a pinch
Pepper, a pinch

Prepare steaks for grilling by sprinkling both sides with salt and pepper. Heat grill and cook for about 2 minutes on each side for a medium-rare steak.

*If your budget allows, top steak and relish with fresh goat cheese!

For the Corn
4 ears Corn
4 teaspoons Butter or Margarine
Salt, a pinch

Prepare corn by spreading butter across surface. Sprinkle with salt. Wrap each ear of corn in foil. Place wrapped corn on grill. Cook for 5 minutes and then turn over. Cook for an additional 5 minutes. Unwrap and serve.

For the Pecan & Balsamic Salad
1 head Romaine Lettuce, chopped
1/2 Red Onion, diced
1/2 cup Pecans, chopped finely
1 pint Grape Tomatoes
1/2 cup Balsamic Vinegar
1/4 cup Olive Oil

Combine lettuce, red onion, pecans, and grape tomatoes in mixing bowl. Pour balsamic vinegar and olive oil over salad. Toss well!

Latin Stir Fry: Naturally Gluten-Free, Easy-to-Make

I love a good stir fry, largely because of the freshness of the ingredients and the simple flavors. This dish is an old standby that is simple to make but takes the basics to a new level. When I first started making this dish, I would always use plain brown or white rice. But that's boring! So, I started playing around with different flavors in the rice. This dish uses chicken stock, lime juice and cilantro to give the rice a bold flavor and a kick that will leave you coming back for more!

Today’s Meal: Latin Stir Fry with Chicken, Broccoli and Cilantro Lime Rice
Cost: $17.84 from Giant Food

Makes 4 servings

For the Cilantro Lime Rice
2 cups Jasmine Rice
4 cups Water
2 Chicken Bouillon Cubes (Can use vegetable bouillon)
1/4 cup Lime juice
1 bunch Cilantro, chopped
1 teaspoon Salt

In a medium-sized saucepan, bring water to a boil. Reduce heat to medium. Add in Jasmine rice and bouillon cubes and allow rice to cook for about 20 minutes or until most water is absorbed.

Add in lime juice, cilantro and salt. Cover until ready to serve.

For the Chicken Stirfry
1 pound Boneless Skinless Chicken Breasts, sliced in strips
4 tablespoons Olive Oil
1 head Broccoli, chopped
1 pint Button Mushrooms, sliced
1 Yellow Onion, diced
2 cloves Garlic, minced
1 tablespoon Cumin
1 tablespoon Chili Powder
Salt
Pepper

Wash the chicken and cut into strips. Heat olive oil in large skillet and add chicken. Cook for 3-4 minutes on each side. Add in broccoli, mushrooms, onion, and garlic and saute. Stir in cumin, chili powder, salt and pepper and cook for another 3-4 minutes.

Place a one-cup size scoop of rice on plate and a generous portion of chicken and vegetable stirfry. Serve with a glass of Merlot wine if your budget allows!

Pasta Primavera: Fresh, Colorful and Delicious

Italian food is one of my favorite cuisines to cook because it is simple. Simple but filled with flavors and textures that make my mouth water. Last night I was in the mood for a bunch of fresh vegetables. So I pulled out a recipe for one of my favorite Italian pastas. This is a low-budget pasta that goes a very long way.

Today’s Meal: Sautéed Chicken and Fresh Vegetables with Garlic, Olive Oil and Parmesan Spiral Pasta
Cost:  $18.63 from Giant Food

Makes 4 servings

1 package Brown Rice Gluten-Free Pasta
1 pound Boneless Skinless Chicken Breasts, cubed
1 pound Asparagus
1 pint Grape Tomatoes, sliced in half
1 pint Portabella Mushrooms, sliced
2 cloves Garlic, minced
¼ cup Olive Oil
½ cup Parmesan Cheese
Salt
Pepper
Nonstick Spray   

Boil water and cook gluten-free pasta according to package instructions.

Dice chicken into cubes and coat with salt and pepper. Dice vegetables and set aside.

Heat a large skillet on medium-high heat. Spray skillet with nonstick spray.

Add chicken and asparagus to skillet and sauté for about 7 minutes until chicken is almost fully cooked. Add in portabella mushrooms, garlic and tomatoes and gently stir. Sauté for 3 minutes until mushrooms begin to wilt.

Drain pasta and pour spirals into skillet. Add olive oil and parmesan cheese and stir well. Season with salt and pepper.

Enjoy with a glass of white wine!