Gluten-Free Pasta and Italian Recipes

Who doesn't love Italian food? It's a staple in my house. And lucky for those of us with celiac disease, gluten-free pasta is not only widely available now- but truly delicious. My favorite brand of gluten-free spaghetti, spirals, shells and lasagna is Tinkyada. If you cannot find Tinkyada in your local store, you can order it in bulk at Amazon here and save (free shipping!). Mangia!

My Favorite Gluten-Free Italian Recipes

Alex's Favorite Baked Chicken Mediterranean
An Easy Savory Winter Vegetable Ragout with Shaved Parmesan
Apricot Mushroom Pork Roast

Asparagus Leek Risotto

Baked Grape Tomatoes with Basil and Cornbread Crumbs
Basil Pesto
Beef In Pomegranate Sauce
Beef and Mushroom Stuffed Acorn Squash

Creamy Sauced Pasta with Artichokes & Bacon
Crustless Roasted Vegetable Quiche

Easy Chicken and Balsamic Peppers

Easy Mediterranean Fish in Foil Packets with Rice
Egg-Free Olive Oil Mayo

Fast n Easy Little Garlic Shrimp Pizzas
Fastn Easy Pasta and Veggie Toss

Garlic Chicken Lasagna
Garlicky Shrimp and Spinach Bake with Mozzarella
Gold Potato Frittata (Baked)


Herbed Flatbread with Roasted Vegetables
Italian Pasta Frittata with Goat Cheese + Sun-dried Tomatoes

Lasagna Vegetariana

Mediterranean Chicken Soup for the Soul
Mediterranean Eggplant with Crumbled Beef, Tomatoes and Mint
Mediterranean Pasta Frittata with Goat Cheese
Mediterranean Spinach and Rice Bake with Chicken and Mozzarella
Mediterranean Tuna and Artichoke Pasta

Pasta Smothered with Roasted Vegetables
Pasta with Toasted Pecans, Raisins & Artichoke Hearts
Pizza!
Penne Arrabiata
Pesto Zucchini Tomato Gratin with Bread Crumbs
Pomegranate Glazed Green Beans and Portobellos

Quinoa Salad with yellow tomatoes, olives, basil and mint

Roasted Acorn Squash Risotto
Roasted Sicilian Potatoes
Roasted Tomato Soup

Roasted Vegetable Frittata (Baked Crustless Quiche)
Roasted Vegetable Lasagna
Roasted Vegetables In a Nest
Roasted Vegetables and Feta on Broiled Polenta

Sexy Spring Pasta with Roasted Asparagus
Smoked Salmon and Goat Cheese Strata
Spaghetti and Meatballs
Spaghetti with White Vegetables and Pine Nuts
Stuffed Peppers with Ground Turkey

Vegan Pasta Pie
Vegetarian Putanesca

Warm Winter Salad with Roasted Squash and Potatoes
Winter Pesto

Zucchini Tomato Mozzarella Pie

Gluten-Free Sour Cream Chicken Enchiladas

Delicious sour cream chicken enchiladas- gluten-free.

Yummy. Easy. Chicken enchiladas. I never tire of them. And I'm not alone. My chicken enchilada recipes are among the most popular recipes on the blog. It's understandable. Enchiladas make a perfect make-ahead recipe for a weeknight supper or a pot luck gathering. And they are easily gluten-free. Make enchiladas earlier in the day- and dinner is done.

As easy as uno, dos, tres.

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Gluten-Free Recipes- A Rockin' Summer Round-Up

Chilly chocolate sorbet

Why am I posting a Rockin' Summer Gluten-Free Recipe Round-Up? Because Dear Reader (unlike the hoards of Arriba County residents standing in line to buy fireworks in the sweltering Walmart parking lot), I have no plans for the Fourth of July. No gluten-free barbecues or family picnics. No recipes necessary. I ain't cookin'.

See that frosty glass of dairy-free chocolate goodness? That's what I'll be chillin' with all weekend as I kick back with my Number One Honey and dig in to the third season of Deadwood. I'll be munching organic popcorn (non-GMO, naturally) and whipping up blueberry smoothies. I might stuff a corn tortilla or two. Or throw together my Champagne Vinegar Potato Salad Recipe. We did buy a watermelon. 

But beyond those modest efforts? I'm hangin'. And catching up with Calamity Jane. I have a serious crush. And writer David Milch is my word-slinging hero.

So while I'm immersing myself in the riches of our very own Shakespeare, in the spirit of not keeping to myself things that are too good not to share, here are some gorgeous, tasty and often quite easy gluten-free recipes I've spotted lately. Enjoy!

Karina's Rockin' Summer Gluten-Free Recipe Round-Up

Grilled Steak Tacos with Watermelon Jicama Salsa from Food Blogga
Lime and Peanut Coleslaw Recipe from Heidi Swanson
Gluten-Free Macaroni Salad Recipe from Book of Yum

Seven Layer Bean Dip Recipe from Simply Recipes
Gluten-Free Summer Quinoa Salad Recipe from Almost Fit
Lentil and Potato Salad Recipe from Lucullian Delights

Easy South Beach Recipes - Calabasitas from Kalyn's Kitchen
Snappy Crunchy Coleslaw at Gluten-Free Goddess
Grilled Corn Salad from Simply Recipes

Rand's Crab and Tangerine Nicoise with Lemon Vinaigrette from Kalyn's KItchen
Horseradish Spiked Red Potato Salad Recipe at Gluten-Free Goddess
Roasted Tomatillo & Jalapeño Salsa from Gluten-Free Gobsmacked

Tarragon, Chive and Caper Deviled Eggs from Coconut & Lime
Watermelon, Tomato and Feta Salad from Cookthink
Jalapeño Lime Hummus from Karina's Kitchen

Gluten-Free Barbecue Sauce Recipe from Elana's Pantry
Easy Mediterranean Fish with Rice Recipe at Gluten-Free Goddess
Quick and Easy Red, White and Blue Desserts from GFCF Mommy

Watermelon Sorbetto Granita from Ms. Adventures in Italy
Apple Juice Sabayon with Berries from La Tartine Gourmande
Vegan Blueberry Cobbler Recipe at Gluten-Free Goddess

Gluten-Free Strawberry Shortcake Biscuits from Simple Recipes
Gluten-Free Breakfast Brownies at Gluten-Free Goddess
Amazing Black Bean Brownie Recipe from Heidi Swanson

Stars for the 4th

If you're in need of something to bring to a 4th of July get-together, these cookies are worth a try! You can make them big like above or mini-stars like below.
For the Dotty Stars:

• Using a #3 tip, outline the star in white royal icing.
• Thin red and blue icing to the consistency of syrup and let sit covered with a damp dishtowel for several minutes. Run a rubber spatula through the icing to pop any air bubbles that have formed on top. (AmeriColor Super Red, Spectrum Royal Blue)
• Transfer thinned icing into squeeze bottles.
• Working with about 6 cookies at a time, fill in the cookie in the blue icing using a toothpick to coax into the corners.
• Once 6 or so are filled in blue, dot the red icing on top.
• Let dry 1 hour.
• Go over the border piping in white again, using the #3 tip.
• Let dry overnight.
• Using either warmed corn syrup or meringue powder mixed with water, "paint" over the raised border using a small paintbrush.
• Sprinkle with clear sparkling or sanding sugar.
  

Gluten-Free Blueberry Cake Cupcakes

Love blueberry cake? Here's my cupcake version.

Just in time for July Fourth, here's a sweet little recipe for blueberry cake cupcakes. I know that's redundant- calling it a blueberry cake cupcake. I mean, how can a blueberry cake be a cupcake too? It's either cake or cupcake. It can't be both.

Or can it?

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Margaritas, anyone?

Go ahead, have a few! Guaranteed hangover-free! :)
To make the margarita cookies:

• Using a #2 tip, outline the cup and stem of the margarita glass in white.
• Using a #2 tip, pipe a lime rind on one corner of the glass. (AmeriColor Leaf Green)
• Thin both white and light green icing with water until they reach the consistency of syrup, cover with a damp dishtowel and let sit several minutes (AmeriColor Leaf Green).
• Stir the green icing gently with a rubber spatula to break any bubbles on the surface and transfer to a squeeze bottle.
• Fill in the majority of the glass with green flood icing to just underneath the rim of the glass.
• Fill in the lime wedge.
• Stir and transfer white icing to a squeeze bottle. Fill in the top of the glass with white (touching the green), making a somewhat wavy line. for a frosty glass look.
• Fill in the stem of the glass in white.
• Let dry overnight.
• Using warmed corn syrup or a mixture of meringue powder and water, paint a line across the top piping on the glass with a small paintbrush.
• Sprinkle with clear sparkling or sanding sugar to make the salted rim. Shake off any excess.

Mediterranean Fish in Foil Packets- with Rice

 Easy grilled fish in foil- perfect for summer

This easy as 1, 2, 3 recipe has been a summer family staple since I was a blushing bride, learning to grill fish. We won't talk about how many years ago that was, Dear Reader. I mean, the blushing bridal part. Let's just say my oldest son is 26 and leave it at that.

So, you may ask- if you're a blushing bride yourself- how do you grill a slab of fresh fish and veggies all at once and have it turn out so tender and flaky and savory that your newly minted partner for life will turn to you and whisper, I knew I married the right girl? Or boy (I make no assumptions around here, goddess forbid). Well, here's a little secret I learned way back when. Back before cooking blogs and Food TV and Jamie Oliver. I learned it from a woman who liked my paintings. This is the only way to make fish, she told me. Trust me.

I trust you, I answered. Now tell me your secret.

Foil, she said. And onions, garlic and tomatoes. It's a Mediterranean style fish- not the typical butter and Ritz cracker crumbs you get around here (we were living on Cape Cod at the time). This is the real thing, she continued. Real food. Big flavor. You'll love it!

And she was right.

Here's my easy version of Mediterranean fish- grilled (or baked) with spinach, tomatoes, onions and garlic. I also added balsamic vinegar and fresh chopped herbs.

Easy Mediterranean Fish Recipe in Foil Packets- Serve with Rice

The fish I used this time was halibut. But any hefty white fish will do- cod, haddock, tilapia, or orange roughy would all be brilliant.

4 serving size fish fillets, rinsed and patted dry (about 1 1/2 pounds)
A squeeze of fresh lemon juice
Sea salt and fresh pepper
8 cloves of garlic, roughly chopped
2 red or sweet yellow onions, cut into pieces
4 cups baby spinach leaves- or chopped spinach
8 plum or Italian tomatoes, roughly chopped
4 tablespoons balsamic vinegar
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley or cilantro
A sprinkle of red pepper flakes, to taste
Extra virgin olive oil, as needed

Fire up the grill to medium high heat. If you are cooking indoors, preheat the oven to 375 degrees F.

Tear off a large sheet of aluminum foil and place it on a large platter or tray.

Lay the fish fillets in the center, in a single layer. Squeeze a little lemon juice over the fillets. Season with sea salt and fresh pepper.

In a large mixing bowl, combine the garlic, onion, baby spinach and tomatoes. Add the balsamic vinegar, fresh chopped herbs, red pepper flakes and toss to mix. Drizzle with enough extra virgin olive oil to moisten it all. Season with a little sea salt and pepper. Toss to coat.

Tear off a second sheet of foil the same size as the bottom sheet.

Turn up all the edges of the bottom sheet a bit to catch any liquid that runs to the edge.

Spoon the spinach-tomato mixture on top of the fish. Drizzle on any remaining olive oil left in the bowl.

Lay the second piece of foil on top of the fish and veggies and crimp the foil closed all around the edges to make a large packet.

Carry the packet with the platter or tray to the grill and carefully transfer the packet to the preheated grill. Cover the grill and cook until the fish is done- about 20 minutes or so- depending on the thickness of the fillet, and how hot your fire is. The fish should flake easily with a fork, and appear opaque.

Serve with hot cooked rice. I served mine with my tasty Spanish Brown Rice Bake recipe.

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Karina's Note for Gluten-Free Folks:

This is a safe way for those with celiac disease or food allergies to eat at pot luck barbecues and picnics. Bring your own packets! Make single individual packets for each person to make it easy to share the grill with no danger of cross contamination.


More (Fabulous!) Summer Grill Recipes From Food Bloggers:

Kalyn's Kitchen: Grilled Salmon with Asian Dipping Sauce
Cooking with Amy's Shrimp and Mango Kebabs
Food Blogga's Grilled Watermelon
Gluten-Free Bay's Grilled Chipotle Lime Chicken