Easy Gluten-Free Sausage Skillet with Rice Recipe

sausage rice skilletHere is a quick, easy, and tasty gluten-, MSG-, soy- and dairy-free dinner recipe!  It takes about 10 minutes to prepare and 30 to 50 minutes to cook, depending on what kind of rice you use.

INGREDIENTS:

  • 4 Links of Aidells Chicken & Apple Smoked Chicken Sausages (2 per person)
  • ½ cup of Brown Rice (you can use white if you want, but I prefer brown)
  • Broccoli (approx 1 cup of florets, fresh or frozen)
  • ¼ of an Onion 

INSTRUCTIONS:

Start the water to boil for the rice – add salt and/or butter or olive oil if desired.  Meanwhile, slice up the sausage, chop the onion and cut up the broccoli to the size(s) you desire. 

Once the water is boiling, add the rice and turn it down.  Cook to the package directions which are usually from 30 to 50 minutes.  With 20 minutes of cooking time left on the rice, warm up a large skillet; add the sausage and onion.  Stir as needed.  10 minutes before the rice is done, put broccoli in the steamer (or your preferred method of cooking). 

About 5 minutes before the rice is done, turn up the heat to brown the sausage.  This chicken sausage is lean and should not need to be drained.  Once the slices are browned to your satisfaction, add the broccoli and the rice into the skillet.  Stir.

Garnish with slices of cheese or grated parmesan if desired.

Serves 2 people.

NOTE:  you can make a cream-based sauce with the sausage juices if desired.  The sausage has a subtle and tasty flavor that I didn’t want to overpower with a sauce.  Its flavor definitely supports this dish without issue.

CHEF BRUCE AIDELLS Fully Cooked Chicken & Apple Smoked Chicken Sausage – Made with chicken that contains no artificial ingredients and is minimally processed and was raised without hormones.  No Gluten – No MSG.  Ingredients:  Chicken, dried apple, salt, fruit juice concentrate (apple, pineapple, pear & peach), vinegar, spices and celery powder, in a pork casing.  www.aidells.com

©  K. S. Brooks 2009

Easy Gluten-Free Sausage Skillet with Pasta Recipe

Easy Gluten-Free Sausage and Pasta Skillet Recipe Photo Here is a quick, easy, and tasty gluten-, MSG-, soy- and dairy-free dinner recipe!  It takes about 10 minutes to prepare and 20 minutes to cook, depending on what kind of pasta you use.

INGREDIENTS:

  • 4 links of Aidells Chicken & Apple Smoked Chicken Sausage (2 per person)
  • Tinkyada Spaghetti Style Brown Rice Pasta
  • Broccoli
  • Cheese (if desired)

INSTRUCTIONS:

Start the water to boil for the pasta – add salt and/or butter or olive oil if desired.  Meanwhile, slice up the sausage and cut up the broccoli to the size(s) you desire.  Warm up a large skillet; add the sausage.

Once the pasta water is boiling, add the pasta and turn it down.  Cook to the package directions which are usually from 16 to 20 minutes.  Stir sausage as needed; stir pasta as well.  Put broccoli in steamer (or your preferred method of cooking). 

About 5 minutes before the pasta is done, turn up the heat to brown the sausage.  This chicken sausage is lean and should not need to be drained.  Once the slices are browned to your satisfaction, add the cooked broccoli into the skillet.  Stir.

Check the pasta.  If it’s done, strain it, rinse it and serve onto plates.  Then serve the sausage and broccoli on top of the pasta.  Garnish with slices of cheese or grated parmesan if desired.

Serves 2 people.

NOTE:  you can make a cream-based sauce with the sausage juices if desired.  The sausage has a subtle and tasty flavor that I didn’t want to mute with a sauce.  Its flavor definitely supports this dish without issue.

TINKYADA Pasta Joy Brown Rice Pasta – Wheat Free/Gluten-Free, Cholesterol free, Low Fat, Trans Fat Free, Kosher Certified, and is manufactured in a WHEAT-FREE factory.  Ingredients:  Stone-ground brown rice, rice bran and water.  www.tinkyada.com

CHEF BRUCE AIDELLS Fully Cooked Chicken & Apple Smoked Chicken Sausage – Made with chicken that contains no artificial ingredients and is minimally processed and was raised without hormones.  No Gluten – No MSG.  Ingredients:  Chicken, dried apple, salt, fruit juice concentrate (apple, pineapple, pear & peach), vinegar, spices and celery powder, in a pork casing.  www.aidells.com

©  K. S. Brooks 2009

Quick and Easy Gluten-Free Chili Recipe

gluten-free chili IMG_1548This recipe is a delicate balance of sweet and spicy.  If you want spicier flavor, add chili powder, cayenne pepper, cumin and red pepper.  This chili is great for freezing in individual serving containers and then heating in the microwave for a nice hot lunch!

INGREDIENTS:

  • 1.5 pounds of 93% lean Ground Beef (sometimes I substitute 50% with ground turkey)
  • 1 medium yellow onion, chopped finely or nearly pureed in the food processor
  • 16 oz Cream of Tomato Soup (please see below for gluten-free)**
  • 28 oz Delmonte Chunky Diced Zesty Chili Style tomatoes or equivalent
  • 1 large can of kidney beans (2.5 pounds)
  • Chopped fresh parsley as desired
  • 1+ tbsp Worcestershire sauce to taste (Lea & Perrins is gluten-free)

NOTE:  There are two ways to prepare this – standard stove top or crock pot.  I prefer crock pot because it is maintenance-free.  Instructions for both are provided.

STOVE TOP INSTRUCTIONS:

Brown beef in large pot, drain.  Add remaining ingredients, cook on medium low until it starts to steam and bubble, then simmer for one hour.  I usually let it cool, then put it in the fridge overnight to let the flavors mingle.  The next day I heat it up and serve.

CROCK POT INSTRUCTIONS:

Brown beef in large skillet, drain.  Add beef and remaining ingredients to crock pot, cook on low for up to 10 hours.

Garnish with shredded cheddar cheese and serve!

Serves 6-8 people.

**I can recommend the following gluten-free soups:

Pacific Natural Foods Organic Creamy Tomato (available in stores)

Heinz UK Cream of Tomato Soup (can be purchased online through the Gluten-Free Trading Company

© K. S. Brooks 2009

Gluten-Free Vegetable Cottage Pie

Here is a quick, easy, and tasty gluten-, MSG-, soy- and dairy-free recipe!  I created this recipe nearly 20 years ago after enjoying something very similar in a small tea-house in New York City.  I thought I would share.  It can be served as a side dish or as a main vegetarian dish.  The flavors are supposed to be very subtle, so if you are looking for something more robust, add your favorite seasonings.

INGREDIENTS:

  • 2 cups of coarsely chopped Leeks
  • 1 cup sliced mushrooms
  • 2 cups quartered and sliced zucchini
  • 2 cups quartered and sliced summer squash
  • 1-1/2 teaspoons chopped parsley
  • 1/8 teaspoon savory
  • Black pepper as desired
  • Mashed potatoes for topping (prepared instant or home-made)
  • Parmesan Cheese for topping if desired

INSTRUCTIONS:

– Preheat oven to 350. 

– Steam squash until almost done. 

– Mix all ingredients except for mashed potatoes; put into casserole dish.  Bake uncovered for 20 minutes.

– Remove from oven; top evenly with potatoes and cheese.  Bake 20 minutes longer.

Makes 4 servings.

©  K. S. Brooks 2009