Angela's Kitchen

Cooking gluten and diary free... because everyone deserves a cookie!

Zucchini & Summer Squash

Roasted Veggie Pizza Topping

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This Gluten Free Dairy Free (GFCF) Roasted Veggie Pizza Topping is wonderful on pizza, used as a baked potato topping or as a filling for omelets.  Make a big batch when the different vegetables are in season, freeze and enjoy during the late fall for a taste of summer.

Roasted Veggie Pizza Topping

Angela Litzinger @ test.angelaskitchen.com
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Ingredients
  

  • 3 medium yellow or green summer squash quartered and in ½” slices
  • 2 medium red bell pepper seeded and chopped
  • 1 medium orange or green bell pepper seeded and chopped
  • 3 medium sweet onions chopped
  • 2 tablespoons olive oil

Instructions
 

  • Preheat oven to 450 degrees. In a 9 x 13 pan mix together all ingredients. Roast for 20-25 minutes until veggies are tender and beginning to caramelize. Cool. Use as a pizza topping.
  • After cooling, you can also divide into 4 bags, remove as much air as possible, seal and freeze. Thaw before using.

 

Chicken Satay and Grilled Veggie Basket…

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Chicken Satay Skewers

adapted by Angela Litzinger at test.angelaskitchen.com from The American Diabetes Association’s Flavorful Seasons Cookbook
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Course chicken &amp, dairy free, gfcf, gluten free, main, turkey
Servings 6

Ingredients
  

  • 1 tablespoon vegetable oil
  • 3 tablespoon lime juice
  • 3 cloves garlic
  • 1 small red chili seeded and diced
  • 1 tablespoon honey
  • 1 teaspoon coriander seeds ground
  • 1-1/2 lbs. boneless skinless chicken breasts, cubed into 1 inch pieces
  • 6 skewers

Instructions
 

  • In a blender, combine first 6 ingredients for the satay sauce. Place chicken cubes in a bowl, cover with the sauce, and marinate in the refrigerator for 4 hours. Prepare an outside grill with an oiled rack set 4 inches above the heat source. On a gas grill, set the heat to high. If using wooden kabob skewers, soak 6 of them in warm water for 15 minutes. Then thread the chicken cubes on the skewers. Grill the satays for about 4-5 minutes total, until the chicken is cooked through.
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Grilled Veggie Basket

adapted by Angela Litzinger at test.angelaskitchen.com from The American Diabetes Association’s Flavorful Seasons Cookbook
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Course dairy free, gfcf, gluten free, grilled, vegetables
Servings 6

Ingredients
  

  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 3 cloves garlic minced
  • 2 teaspoon fresh rosemary minced
  • 1 teaspoon fresh basil minced
  • 2 teaspoon lemon peel
  • salt and pepper to taste
  • 1 fennel bulb
  • 2 Belgian endives halved lengthwise
  • 1 small zucchini cut diagonally into 2 inch slices
  • 1 small red onion cut into 6 slices, 2 inch thick

Instructions
 

  • Purée the first 7 ingredients in a blender until smooth. Set aside. In a large pot of boiling water, parboil the fennel for 5 minutes. Drain. Place all the vegetables in a glass dish, cover with the marinade and marinate for 15 minutes. Prepare an outside grill with an oiled rack set 4 inches above the heat source. On a gas grill, set the heat to high. Add the vegetables to an oiled, wired-hinged vegetable basket. Grill, turning constantly, for 15-20 minutes until the vegetables are slightly charred.

Hot and Sour Soup

adapted by Angela Litzinger at test.angelaskitchen.com from American Diabetes Association’s Diabetic Meals in 30 Minutes – Or Less
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Course dairy free, gfcf, gluten free, Soup
Servings 6

Ingredients
  

  • 4 cups gluten free chicken stock
  • 1/4 cup white wine or rice vinegar
  • 2 tablespoons gluten and dairy free lower sodium soy sauce
  • 1 tablespoon red pepper flakes
  • 2 teaspoon sesame oil I use toasted sesame oil
  • 1 cup mushrooms sliced
  • 1 cup carrots thinly sliced
  • 2 teaspoon cornstarch or arrowroot
  • 1 Tablespoon plus 1 teaspoon water

Instructions
 

  • In a stockpot, combine the stock, vinegar, soy sauce, red pepper flakes and sesame oil. Bring to a boil, then simmer for 10 minutes. Add the mushrooms and carrots and simmer for 10 more minutes. Combine the cornstarch or arrowroot with the water. Add to the soup and continue to cook for 5 minutes, until it thickens.

Spring Pasta Sauce

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Asparagus is on sale and we were in the mood for pasta (gluten free, of course).  After digging around in the fridge, I found a few more things to toss together in a quick and simple sauce.  It turned out so yummy, I thought I would post it to show how to blend a few ingredients into something fab.  Try different veggies, or mix up the seasonings.  Experiment and play in the kitchen.  You won’t be sorry!

Spring Pasta Sauce

Angela Litzinger at test.angelaskitchen.com
Print Recipe
Course dairy free, gfcf, gluten free, sauce, vegetables
Servings 6

Ingredients
  

  • 3 to 4 tablespoons olive oil
  • 1 med zucchini trimmed and chopped
  • 1/2 a bunch of asparagus about 10 stalks, trimmed and cut 1 1/2" lengths
  • 1 cup chopped sweet yellow onion
  • 2 tablespoons minced or sliced garlic
  • 1 pint of cherry tomatoes
  • 1/2 cup gluten free chicken or vegetable stock
  • salt and pepper to taste

Instructions
 

  • Heat 2 tablespoons oil in a skillet over medium-high heat. Sauté zucchini and asparagus until crisp tender. Set vegetables aside on a plate.
  • Heat another tablespoon oil and cook onions until transparent. Add garlic, tomatoes, stock and season with salt and pepper. Allow to simmer until tomatoes "pop."
  • Add zucchini and asparagus back to pan and cook for about 2 to 5 minutes until sauce is the thickness you are looking for and veggies are all heated through.
  • Serve on cooked gluten free pasta.

 

Vegetable and Fish Bundles

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One of the dishes we are eating this week!

Vegetable and Fish Bundles

Angela Litzinger at test.angelaskitchen.com
Print Recipe Pin Recipe
Course dairy free, fish, gfcf, gluten free, grilling, seafood
Servings 8

Ingredients
  

  • aluminum foil
  • 8 whitefish fillets or pollock fillets
  • 1/2 lb. mushrooms sliced
  • 1/2 lb. tomatoes sliced
  • 1/2 lb. zucchini sliced
  • 1/2 lb. yellow squash sliced
  • 2 packets gluten free herb and garlic soup mix
  • 1 cup water

Instructions
 

  • Prepare grill or broiler. Arrange fish equally on foil sheets. Top with vegetables.
  • Combine soup mix and water in a bowl and pour evenly over vegetables. Wrap foil into packets, sealing edges tightly with a double fold. Grill or broil 15-20 minutes seam side up, or until fish flakes easily.