Gluten Free Recipes

2 Easy GF Dinners: Mahi-Mahi & Stuffed Portabella

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I seem to be in a real “try new things” kick when it comes to food this month.  I suppose one wants to add something new every once in awhile to spice up one’s diet, get the creative juices going, and make dinner seem less like a bland “chicken-something” night.  So far this month it’s been the introduction of the peanut butter cookies, then the tangy lemon sorbet, and now these two dinners in the past two days.

These are both healthy+tasty.  Hope these give you something a bit different to try out and enjoy at the dinner table.  :)

Baked Mahi-Mahi 

You’ll Need:

Main Course:
– Mahi-Mahi (obviously)
– olive oil
– salt & pepper
– dill weed

Pasta:
– Tinkyada brown rice pasta
– olive oil
– salt
– parsley
– garlic optional

…and side veggie of your choice.  I’ve been wanting and eating lots of asparagus this past month.  Probably has something to do with my body naturally wanting it when it’s in-season.  (anyone else get strawberry cravings in June and apples in September?)

To Start:
– set the oven to 350 degrees F
– start the noodles in a pot according to directions on package
– lay out the mahi-mahi in a glass baking dish.
– rub in the olive oil, salt & pepper and dill weed on each fish cutlet
– bake in oven for approx 25 minutes
– when pasta is finished, drain, then add olive oil, salt, and parsley (and garlic if prefer) to the noodles while still in the pan.  Turn heat back on high for 30 secs – 1 min (depends on if you use gas or electric) while mixing around the noodles, then remove from heat.
– serve each plate with pasta, then lay each serving of fish on top so the juices run into the pasta  :)

Stuffed Portabella 

You’ll Need:
– portabella mushrooms (one for each person)
– chicken
– broccoli (or spinach)
– (1/4 cup for 2 servings) brown rice flour (bob’s red mill)
– salt & pepper
– garlic
– olive oil
– (1/4 cup for 2 servings) chicken broth
– (1/2 cup for 2 servings) water
To Start:
– set oven to 350 degrees F
– cut and place the broccoli (or spinach) in a pot of water and steam them.
– prep the mushrooms by cleaning them, spooning out the insides, and removing their stems
– take the chicken, add a bit of olive oil to the skillet, and brown the outsides of the chicken on a high heat
– remove chicken from pan and allow to cool 
– while skillet for the chicken is still hot, add water, chicken broth, flour, and spices.  turn on med-high heat.  constantly stir while bringing liquid to a boil.  add more flour if it is not like a thick gravy, more liquid if too thick.
– shred chicken and broccoli (or spinach)
– place mushrooms in glass casserole dish  
– add chicken and broccoli/spinach on each mushroom
– pour the gravy over each mushroom (this will be the yummy factor that will bring everything together in flavor like cheese would)
– place dish in oven for approx 20-25 mins, or until a nice clear juice leaks out of the mushrooms and the chicken is cooked through.
Who says GF/DF can’t be tasty?  ;)

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