WHOLE 30 Recipes Archives - Gluten Free Homestead

Picanha Steak Recipe

Barbara Bianchi — Thu, 23 Apr 2026 23:44:55 +0000

Picanha steak cooks up tender and full of flavor, with a rich fat cap that melts right into the meat. My easy method takes the guesswork out, and makes it simple to get it right every time.

You know that moment when you spot a cut of meat you don’t see very often… and suddenly dinner feels a little more exciting?

That’s picanha. And if you know, you know.

It’s tender, deeply flavorful, with that signature fat cap that slowly melts as it cooks, basting every bite.

No complicated prep. No overthinking. Just a really good steak that comes through every single time.

Once you get the hang of this, you’ll start to see how simple cooking great steak can be. I use a similar pan-searing approach here that I rely on for my perfect flat iron steak.

The pan-searing method also works for cuts like strip steak or ribeye.

This is the kind of dinner that feels a little special without asking more from you.

Because dinner doesn’t need to turn into a whole project. It can be simple, satisfying, and something you look forward to at the end of the day.

If you love low-effort dinners that feel like a treat, you might also like my easy tomahawk steak dinner and quick pan-seared pork chops for busy nights.

Share this with someone who would absolutely grab this cut without thinking twice.

Here’s everything you’ll need to bring this to the table tonight.

Ingredients

A simple seasoning of salt on your picanha steak is all you need plus a little avocado oil for searing. (Extra-virgin olive oil will also work.) The cut has so much natural flavor that keeping it simple usually works best.

Instructions

*Free printable recipe card is available at the end of the post.

Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

1. Bring the steak to room temperature

Take the picanha out of the fridge about 30 minutes before cooking. This helps it cook more evenly and gives you a better sear.

2. Season simply

You don’t need much here. A generous amount of salt is usually enough. Picanha has a naturally rich flavor, and keeping it simple lets the cut shine.

3. Choose your cooking method

You can cook picanha on a grill or in a cast iron skillet if you don’t have one. I use a little avocado oil for searing because it can handle high heat, which helps you get that beautifully browned crust without worrying about burning or sticking.

Grill method:
If grilling, brush a little avocado oil on the steak. Then place the steak on the grill. Don’t flip the steak for about 2-3 minutes depending on the thickness of your steak. Now, flip for about 2 more minutes until it reaches your desired doneness.

Cast iron method:
Heat a little oil in your cast iron pan over medium-high heat until it’s hot. Place the steak in the skillet. Don’t flip the steak for about 4 minutes. Now, flip and sear the other side about 3-4 more minutes until you get a deep golden crust.

The steak in the next picture was perfectly done with 4 minutes on each side. I’ve used this Lodge cast iron skillet for years. It heats evenly, holds onto that heat, and gives the steak a reliable, flavorful sear every time.

4. Cook to the right doneness

Picanha is best at medium-rare to medium.

* Medium-rare: 130–135°F
* Medium: 140–145°F

If you don’t use a thermometer, look for a warm center with a slight spring when pressed. You want it tender, not firm.

5. Let it rest

Once cooked, let the steak rest for 5–10 minutes before slicing. This keeps the juices inside the meat instead of running out on the cutting board.

6. Slice and serve

Slice against the grain for the most tender bite. You’ll notice right away how juicy and flavorful it is, especially with that rendered fat cap.

Serving suggestions

This pairs really well with a simple side dish like my crispy roasted potatoes, air fryer mushrooms or a quick fresh tomato salad.

Pro tips and recipe notes

What is picanha steak?

Picanha is a flavorful cut from the top of the sirloin, known for its tenderness and signature fat cap. That fat is what gives it so much of its rich, beefy flavor as it cooks. It became popular first, in Brazil, traditionally grilled on skewers. It is also known as the rump cap, top sirloin cap, rump cover or coulotte steak.

Is steak a good way to get enough protein?

Steak can be a really satisfying way to get high-quality protein, especially when you’re trying to keep meals simple but still filling. It’s also a rich source of the essential amino acids your body needs to build muscle.

This is something we walk you through more in our Losing Strength As You Age. You Must Deal With It Now! guide.

Sufficient protein is a key ingredient for staying strong as you age, and meals like this are doing more for you than just tasting good.

How do I store leftover picanha steak?

Let it cool slightly, then store it in an airtight container in the fridge for up to 3 to 4 days. When you’re ready to eat, reheat it gently in a skillet over low heat just until warmed through. You’re not trying to cook it again, just bring it back to life.

This is one of those dinners that reminds you how good simple can be. A great cut of meat, a straightforward method, and a result that feels a little special without asking much of you. And that’s really my goal here, food that feels comforting, satisfying, and easy to come back to anytime.

P.S. If you want more no-stress dinner approaches like this, I show you my simple method for easy dinners here.

More like this

Slow cooker steak tips recipe: Cooking sirloin steak tips in your slow cooker transforms this lean, budget-friendly cut into tender, pull-apart bites. And they’re coated in a rich, savory teriyaki-style sauce. Yum.

Beef liver with bacon and caramelized onions: This is one of those dinners that surprises you in the best way. It’s deeply savory, and it comes together fast, so you can put a truly nourishing meal on the table that feels rich and satisfying.

Châteaubriand beef tenderloin roast: You’re going to love this decadently juicy châteaubriand recipe. It’s a one of a kind beef tenderloin roast. Each bite melts in your mouth.

Picanha Steak Recipe

Picanha steak made simple. Juicy, tender, and easy to cook at home with a foolproof method that delivers every time. This method works just as well for cuts like strip steak or ribeye.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 8

Servings

Calories 220kcal

Author Barbara Bianchi

Ingredients

2 picanha steaks (8 ounces each, one inch thick)
salt to taste
1 tablespoon of avocado oil for searing

Instructions

Take the picanha out of the fridge about 30 minutes before cooking to bring it to room temperature. This helps it cook more evenly and gives you a better sear.
2 picanha steaks (8 ounces each, one inch thick)
Season your steak with salt.
Choose your cooking method:
Grill method:  If grilling, brush a little avocado oil on the steak. Then place the steak on the grill. Don’t flip the steak for about 2-3 minutes depending on the thickness of your steak. Now flip for about 2 more minutes until it reaches your desired doneness.
Cast iron method:  Heat a tablespoon of avocado oil in your cast iron pan over medium-high heat until it’s hot. Place the steak in the skillet. Don’t flip the steak for about 4 minutes. Now, flip and sear the other side about 4 more minutes until you get a deep golden crust.
Medium-rare: 130–135°F * Medium: 140–145°F If you don’t use a thermometer, look for a warm center with a slight spring when pressed. You want it tender, not firm.
Once cooked, let the steak rest for 5–10 minutes before slicing. This keeps the juices inside the meat instead of running out on the cutting board.
Slice your steak against the grain and enjoy.

Video

Notes

What is picanha steak?

Is steak a good way to get enough protein?

Steak can be a really satisfying way to get high-quality protein, especially when you’re trying to keep meals simple but still filling.

If you’ve ever wondered whether you’re actually getting enough to support your energy and muscle health, we walk you through it in how to know if you’re getting enough dietary protein.

Getting enough protein is essential for healthy aging, and meals like this do more than just taste good—they support your body, too.

How do I store leftover picanha steak?

Note: Nutrition information is from Kansas City Steak Company for a 4 ounce portion of Picanha. There are zero carbs in this steak.

Nutrition

Serving: 4ounces | Calories: 220kcal | Protein: 22g

The post Picanha Steak Recipe appeared first on Gluten Free Homestead.

Easy Manhattan Clam Chowder Recipe That’s Naturally Gluten Free And Low Carb

Barbara Bianchi — Sun, 28 Dec 2025 20:35:20 +0000

This Manhattan clam chowder is warm, savory, and deeply comforting without feeling heavy or complicated. Made with simple ingredients and naturally gluten free and low carb, it’s a one-pot dish that delivers real flavor and an easy win when you want comfort food that still supports your feel-good goals.

This new Manhattan clam chowder is one of those recipes that makes you slow down in the best way.

The broth is rich and tomatoey, the clams are tender, and the smoky bacon simmers right in the broth, pulling all that savory flavor into every spoonful.

It’s warm, satisfying, and exactly the kind of chowder you want when you wish eating gluten free didn’t feel so restrictive.

This reminds me of the same comfort I aim for in my easy minestrone soup: warm, familiar, and easy to come back to.

If you love the cozy, briny flavors in this red clam chowder, you’ll love my low carb zoodles with clam sauce (a fresh, easy pasta substitute) and my gluten free spaghetti with clam sauce. They’re both comforting dinners that feel light, satisfying, and not the least bit restrictive.

Clams are a wonderful source of Vitamin A, B12, selenium, magnesium, iron, and omega-3.

Yes! This Manhattan clam chowder has earned its place in my seafood recipe collection because it captures that fresh-from-the-coast flavor.

I’ve been cooking gluten free for over 20 years, and I know how easy it is to feel like traditional comfort foods are off-limits. That’s why I’m genuinely excited about this one because it delivers on flavor first.

No strange swaps. No complicated techniques. Just a comforting bowl of soup that feels familiar and generous. It’s the kind of dish that reminds you why this way of eating can still feel enjoyable.

This is comfort without compromise, and it’s one you’ll want on repeat.

And if you want that same calm confidence on the nights you’re staring at plain chicken or salmon, my Sauce System is where I walk you through exactly how to turn everyday proteins into something scrumptious. No overthinking substitutions, just quick, flavorful meals you’ll actually look forward to.

In case you’re wondering…

What is the origin of Manhattan clam chowder?

Manhattan clam chowder has roots in the coastal Northeast, where clams were plentiful, but unlike New England clam chowder (rich and creamy with milk or cream) cooks leaned on tomatoes instead. Italian and Portuguese immigrants brought tomato-based soups to New York in the late 1800s, shaping what became this lighter, brothier version of chowder.

It was practical, affordable, and deeply comforting, especially for families cooking with what they had. A reminder that good food does not need to be heavy to feel satisfying.

Ingredients

First, gather all your ingredients. Wash, peel, and chop so you’ll be ready to begin. It’s best to cut all the veggies into similar sizes so they cook evenly. I like fire-roasted organic Muir Glen tomatoes (diced or crushed depending upon how chunky you want it).

Today I’m using canned chopped or minced clams. They’re convenient, easy to keep on hand, and still give you that classic briny flavor you want in a good Manhattan clam chowder.

For the clam juice, I always reach for Bar Harbor. It’s naturally lower in sodium than most brands, which means your chowder tastes rich and savory without tipping into “too salty.” If you can’t find it, you’re still good. Just hold off on adding extra salt, give the chowder a taste at the end, and adjust from there.

Instructions

*Free printable recipe card is available at the end of the post.

I like to cook the bacon right in the bottom of my heavy-bottomed pot. This way I can cook the veggies in the reserved bacon fat.

Set the cooked bacon aside to drain on a plate lined with a paper towel.

Then add a little oil to the reserved bacon fat and sauté the veggies on a medium flame. About five minutes. Add your chopped cooked bacon back in and your garlic towards the end so it doesn’t burn, and simmer for one more minute.

Then add chicken broth, clam juice, and clams with their juice, diced tomatoes with the juice, and your seasonings (fresh or dried): rosemary, marjoram, thyme, oregano, a bay leaf, and salt. The fresh herbs I have on hand today are Italian parsley and sage.

Stir it all together and let it simmer partially covered for about 15 minutes while those flavors come together. Good food doesn’t need to be complicated. Remove the bay leaf and serve, or chill it overnight if you want an even richer chowder tomorrow.

Serving suggestions

You don’t need anything fancy here. A handful of gluten-free crackers, a cozy gluten free corn muffin, or a fresh salad is all it takes. Or serve alongside one of these gluten-free sandwiches or wrap like this Philly cheesesteak lettuce wrap for an easy lunch.

Pro tips and recipe notes

Can I make this chowder ahead of time? You can, and it’s even better the next day. The flavors settle in, making leftovers something to look forward to.

What are some variations I can try?

If potatoes work for you, they’re an easy addition. They make the chowder heartier and soak up the tomato broth beautifully. Dice them and add them early so they turn tender without falling apart.
If you’re here for the clams, add a little more. John likes me to double the clams so I use 4 cans! It shifts the balance toward the seafood and makes the chowder feel more indulgent without changing the structure of the recipe.

Can I use fresh shucked clams? Absolutely. Fresh shucked clams work beautifully here. You can usually find them in small deli-style containers at the fish counter in many supermarkets. Add them toward the end of cooking and let them simmer just until tender, you’re aiming for soft and briny, not chewy.

Tell me in the comments if you’ve cooked with fresh shucked clams before.

How can I store leftover soup? Let the chowder cool to room temperature and keep in an airtight container in the refrigerator for 3-4 days or freeze it for up to 3 months for longer storage. Portion it out so future dinners feel handled before you even think about cooking.

This Manhattan clam chowder is the kind of recipe I come back to when I want dinner to feel calm and taken care of. It’s warm, familiar, and satisfying in a way that fits into real life, not a diet plan. If you make it, tell me in the comments how it went for you, and share this with someone who could use easy, mealtime comfort right now.

Tell me in the comments if soup counts as a full meal in your house.

More gluten free soup recipes

Gluten Free French Onion Soup With A Low Carb Option – This tastes like something you’d linger over in a little café, but it’s easy enough to make when you’re already worn out from the day. The flavors are big, the steps are doable, and it proves you don’t have to give up cozy, satisfying meals just because you’re eating gluten free or low carb.

Easy Creamy Broccoli Cheddar Soup – It’s loaded with sharp cheddar cheese and tender bite-size broccoli floating in a velvety cream broth. Yum. Best of all, it’s a snap to make. It will be ready to ladle into your bowl in just twenty minutes.

Ham Bone Soup – This Slow Cooker Ham Bone Soup is the easiest and most delicious way to turn your leftover ham bone it into a hearty soup with zero fuss.

Easy Manhattan Clam Chowder (Low Carb and Gluten Free)

Course Soup

Cuisine American

Prep Time 10

Cook Time 20

Servings

Calories 334kcal

Author Barbara Bianchi

Ingredients

2 tablespoons of extra-virgin olive oil
2 stalks of celery diced
2 carrots diced
1 small onion diced
3/4 cup of zucchini diced
3 ounces of cooked bacon diced
3 cloves of garlic minced
28 - ounce can gluten free diced tomatoes
4 cups gluten free chicken stock or broth
8 ounces clam juice
2 6.5-ounce cans minced clams with juice

Herbs and spices

1 teaspoon of salt
1/4 teaspoon of marjoram
1/4 teaspoon of thyme
1/4 teaspoon of oregano
1/4 teaspoon of rosemary
1/4 teaspoon of sage
1 large handful of Italian parsley chopped
1 bay leaf

Instructions

Cook your bacon and drain on a plate lined with paper towels.
3 ounces of cooked bacon diced
Add oil to the reserved bacon fat in your dutch oven pot. Sauté celery, carrots, onions, zucchini over a medium heat. Toss them around with a wooden spoon so they cook evenly. The onions will be translucent. This takes about 5 minutes.
2 tablespoons of extra-virgin olive oil, 2 stalks of celery diced, 2 carrots diced, 1 small onion diced, 3/4 cup of zucchini diced
Then add your minced garlic and chopped bacon and stir for one more minute.
3 cloves of garlic minced
Add tomatoes with the juice, clams with their juice, clam juice, chicken broth, herbs, and spices.
28 - ounce can gluten free diced tomatoes, 4 cups gluten free chicken stock or broth, 8 ounces clam juice, 2 6.5-ounce cans minced clams with juice, 1 teaspoon of salt, 1/4 teaspoon of marjoram, 1/4 teaspoon of thyme, 1/4 teaspoon of oregano, 1/4 teaspoon of rosemary, 1/4 teaspoon of sage, 1 large handful of Italian parsley chopped, 1 bay leaf
Give it all a good stir and simmer, partially covered for 15 minutes.
Remove the bay leaf and serve.

Notes

Can I make this chowder ahead of time? You can, and it’s even better the next day. The flavors settle in, making leftovers something to look forward to.

What are some variations I can try?

If potatoes work for you, they’re an easy addition. They make the chowder heartier and soak up the tomato broth beautifully. Dice them and add them early so they turn tender without falling apart.
If you’re here for the clams, add a little more. My husband likes me to double the clams so I use 4 cans! It shifts the balance toward the seafood and makes the chowder feel more indulgent without changing the structure of the recipe.

Tell me in the comments if you’ve cooked with fresh shucked clams before.

Nutrition

Calories: 334kcal | Carbohydrates: 12.9g | Protein: 13.2g

The post Easy Manhattan Clam Chowder Recipe That’s Naturally Gluten Free And Low Carb appeared first on Gluten Free Homestead.

Ham Bone Soup Recipe

Barbara Bianchi — Sun, 29 Dec 2024 18:56:13 +0000

This Slow Cooker Ham Bone Soup is the easiest and most delicious way to turn your leftover ham bone it into a hearty soup with zero fuss.

After enjoying a big juicy Baked Bone-In Ham Recipe, don’t let your leftover ham bone go to waste. Turn it into something incredible: Ham Bone Soup.

It starts with a rich broth made from the meaty bone, slowly simmered with herbs and veggies to create a flavor-packed base. Finish with some chunks of leftover ham, and sautéed veggies and you’ve got a hearty, satisfying soup that’s just begging to be slurped down.

Each spoonful is full of comforting, savory goodness that’s both filling and nutritious. You can just feel how good it is for you.

This is one of my slow cooker recipes and super easy soups. The secret is the ham bone—slowly cooking it releases all that rich, smoky flavor into the broth, creating something that’s hard to match in any other soup. And as you taste it, you get that wonderful balance of meaty, earthy flavors from the ham, sweetness from the vegetables, and a little kick from garlic and herbs.

If you’re a fan of rich, homemade broths, you’ll definitely want to check out my post on How to Make Beef Bone Broth (And Why It’s Good for You)—it’s packed with tips for making your own nutritious, flavorful broth from scratch!

Also be sure to try my Roast Lamb Bone Soup, wholesome Chicken Soup made with a whole chicken, and the ultimate Hearty Gluten Free Chicken Noodle Soup—each one for cozying up with a bowl full of goodness.

And the best part? This soup is incredibly versatile. You can swap out the veggies for whatever you’ve got in your kitchen. It’s the kind of recipe that you can make your own every time you make it, which is part of why I love it so much.

Ready to turn that leftover ham bone into something truly flavorful? Here are the simple steps to make this delicious Ham Bone Soup!

Instructions

*Free printable recipe card is available at the end of the post.

Alright, first thing’s first—grab that ham bone. Toss it into your slow cooker, along with an onion, some carrots, garlic, a couple of sprigs of fresh herbs, a bay leaf, a few peppercorns, and a splash of vinegar.

The vinegar helps draw out all those rich flavors from the bone, so don’t skip it!

Now, fill your slow cooker with filtered water, just enough to cover everything, and set it on low. You’re going to let it simmer for at least 12 hours. Yes, it’s a bit of a wait, but trust me, it’s worth it. The longer it simmers, the richer the broth will be, so go ahead and let it cook overnight or while you’re out running errands.

Once your broth is done, it’s time to strain it. Use a fine mesh strainer to remove the bone and veggies. You’re left with this beautifully rich, smoky ham bone broth that’s just begging to be turned into soup.

For the Finished Soup

Now, once you’ve got that liquid gold (aka the ham bone broth), you’re going to want to skim off any fat that’s floated to the top. It’s pretty easy to do with a spoon—just gently scoop off the layer of fat. Give the broth a taste and add salt to your liking. You’ll probably need a teaspoon, but I always say, taste as you go.

Next, heat a little oil in a large skillet over medium heat. Add your onions and carrots and sauté them for about 10 minutes until they’re nice and soft. You want them to get a little golden and tender. Once they’re softened, throw in your garlic and cook for another minute or so, just until that garlic smells amazing.

Then, here comes the best part: add those sautéed onions, carrots, and garlic right into your ham broth, along with diced leftover ham. Stir it all together and let it simmer for about 2 minutes, just long enough for everything to heat through and marry those flavors together.

Taste again, adjust any seasonings if needed, and you’re ready to serve! Ladle it into bowls and dig in! You’re going to love this hearty, comforting bowl of soup.

Storage Tip

If you happen to have leftovers (lucky you!), this soup stores beautifully in jars in the fridge for a few days. Just make sure to let it cool completely before storing, and when you’re ready to reheat, it’ll taste like you just made it fresh!

The fat will solidify on top of the soup as it chills, so just skim it off with a slotted spoon before reheating.

Serving suggestions

Honestly, this soup is delicious on its own. But if you want to make it extra special, serve it with some Quick Crusty Garlic Bread or a warm Grilled Gluten Free Corn Muffin on the side. If you’re low carb like I am, try these Keto Dinner Rolls.

You can even top it with a garnish of fresh herbs or a little shredded cheese. Or red pepper flakes if you like a bit of heat. It’s a great meal to enjoy on a cold day.

Pro tips and recipe notes

Can I add other vegetables to the soup? Definitely! This recipe is super flexible, and you can add whatever veggies you like. Potatoes, celery, or parsnips would all be great additions. Just sauté any extra veggies along with the carrots and onions to make sure they’re nice and soft before adding them to the broth. Some folks like to add beans.

Can I use a store-bought ham bone if I don’t have leftovers? Yes, absolutely! If you don’t have a leftover ham bone from a big meal, you can buy one from the store. Some butchers sell them, or you can find them in the meat section at most grocery stores.

Can I freeze the soup? Yes, absolutely! This soup freezes really well. Just let it cool completely, and be careful to use freezer safe jars as jars can sometimes break due to the expansion that happens when food is frozen. It’ll stay fresh for up to 3 months. When you’re ready to eat, just thaw it in the fridge overnight and reheat it on the stove.

There’s just something about a warm bowl of Ham Bone Soup! The slow-cooked broth, savory ham, and fresh vegetables come together in a way that makes every spoonful feel like a little celebration. And if you’re anything like me, you’ll find that it only gets better after a day or two in the fridge. So go ahead—make a big pot and savor the flavors for days to come. Enjoy!

More leftover ham recipes

Gluten Free Ham Tetrazzini Casserole– Transform your leftover ham into a gourmet meal. With hints of sherry, nutmeg, and savory mushrooms, it’s a dish that’s sure to be a winner.

Cheesy Cauliflower With Ham Casserole – This nutritious cheesy cauliflower with ham casserole comes together in a snap!

Frittata With Ham – Indulge in a flavorful frittata showcasing the richness of bite-sized ham, the sweetness of sautéed onions, and the subtle aroma of garlic, harmoniously blended with creamy eggs, and Parmesan cheese.

Ham Bone Soup Recipe

This Slow Cooker Ham Bone Soup is the easiest and most delicious way to turn your leftover ham bone it into a hearty soup with zero fuss.

Course Appetizer

Cuisine American

Prep Time 15

Cook Time 12

Servings

Calories 22kcal

Author Barbara Bianchi

Ingredients

For bone broth

1 leftover ham bone
1 onion
2 carrots
2 cloves garlic
handful parsley
1 bay leaf
8 peppercorns
2 tablespoons apple cider vinegar

For finished soup

1 1/2 cups leftover ham diced
1 tablespoon extra-virgin olive oil
1 onion diced
2 carrots peeled and diced
3 cloves garlic minced
1 teaspoon salt

Instructions

For bone broth

Add ham bone, onion, carrots, garlic, rosemary, bay leaf, peppercorns, and vinegar to your slow cooker. Cover with water and set on low for 12 hours.
1 leftover ham bone, 1 onion, 2 carrots, 2 cloves garlic, handful parsley, 1 bay leaf, 8 peppercorns, 2 tablespoons apple cider vinegar
After your broth is cooked, Strain out and discard the bone and vegetables.

For finished soup

Skim fat off the top of your broth. Season with salt.
1 teaspoon salt
Add oil to a large skillet. Caramelize onions and carrots (about 10 minutes). Add garlic and cook for one more minute.
1 tablespoon extra-virgin olive oil, 1 onion, 2 carrots, 3 cloves garlic
Add diced leftover ham along with sautéed onions, carrots, and garlic to your ham broth. Adjust seasonings and simmer for 2 minutes until heated through. Serve and enjoy.
1 1/2 cups leftover ham

Notes

Can I add other vegetables to the soup? Definitely! This recipe is super flexible, and you can add whatever veggies you like. Potatoes, celery, parsnips, or even a handful of kale or spinach at the end would all be great additions. Just sauté any extra veggies along with the carrots and onions to make sure they’re nice and soft before adding them to the broth. Some folks like to add beans.

Can I freeze the soup? Yes, absolutely! This soup freezes really well. Just let it cool completely, and be careful to use freezer safe jars as jars can sometimes break due to the expansion that happens when food is frozen. It’ll stay fresh for up to 3 months. When you're ready to eat, just thaw it in the fridge overnight and reheat it on the stove. You might want to skim off any fat that solidifies during freezing, but it’s still going to be delicious.

Nutrition

Calories: 22kcal | Carbohydrates: 0.5g | Protein: 2.3g

The post Ham Bone Soup Recipe appeared first on Gluten Free Homestead.

How To Bake A Bone-In Ham Recipe

Barbara Bianchi — Sat, 28 Dec 2024 03:45:12 +0000

Make your next celebration unforgettable with this mouthwatering baked ham recipe. I show you how to bake a bone-in ham with simple ingredients and big flavor, it’s the ultimate feast!

When it comes to holiday cooking, I’m always looking for something that will wow my guests but also make my life easier. Enter: a big, juicy baked ham. Whether it’s for Christmas, Easter or a big Sunday dinner, when I bake a ham, it’s always a crowd-pleaser.

It’s easy to prepare, takes just a few simple ingredients, and there’s something about that sweet, smoky flavor that makes it irresistible.

And hey, if you’re a fan of this recipe, I’ve got a whole bunch of delicious pork recipes lined up that you’ll absolutely love!

I realized I’ve never actually shared the recipe with you, so I thought now would be the perfect time to do that and share all the little tricks I’ve learned over the years to make it extra special.

What I love most about a baked ham is how it fits into any kind of celebration. You can serve it with classic vegetables and salads like Roasted Potatoes or something a little more festive, like Sheet Pan Rosemary Sweet Potatoes And Mushrooms and Pomegranate Spinach Salad or Spicy Gherkin Chutney.

Bone-in hams are usually way juicier than boneless ones. The bone helps keep the meat moist and tender, plus it adds better flavor. It also slows down the cooking a bit, which gives the fat more time to melt and really infuse the meat with that delicious taste.

What to make with leftover ham

The best part? It doesn’t require constant attention. Once it’s in the oven, you’re free to focus on other things like catching up with family or friends. Plus, I love how the leftovers make for a delicious Ham Tetrazzini Casserole or even a hearty low carb breakfast Frittata With Ham the next day.

So I have documented the whole process because I know you’ll love this ham as much as we do. Here’s everything you need to know to bake the tasty ham!

Instructions

*Free printable recipe card is available at the end of the post.

Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

We’re starting with a fully cooked smoked bone-in ham, so all we need to do is warm it up in a 325℉ oven for about 14-15 minutes per pound. Easy enough, right? But before we pop it in the oven, let’s take a few extra steps to make sure it’s as juicy and flavorful as possible.

If your meat is frozen, you will need to thaw it in the refrigerator for 3 days in advance of when you plan to cook it. Leave it in the original packaging to avoid cross-contamination.

First, we’ll want to collect those irresistible drippings for a rich low carb Au Jus or, if you prefer, a Velvety Smooth Gluten-Free Gravy.

To do that, layer the bottom of your roasting/broiler pan with aromatic onion, garlic, and fresh herbs. This will infuse the meat with fantastic flavor as it cooks. Add about a cup of broth to the pan, which will create a steamy environment in the oven. This helps to keep the ham moist and tender, and preventing it from drying out.

Now, place your grill top or roasting rack on the pan. Then set the ham flat side down on top of it. This setup allows the heat to circulate evenly around the meat for even warming.

Next, tent it with parchment paper, this traps the moisture and keeps it nice and juicy. I prefer parchment over foil because it avoids any potential metallic taste that can sometimes come from foil reacting with the meat.

Plus, it’s a little more eco-friendly!

Since I’m working with a 9-pound ham, it’ll bake for around 2 1/4 hours. And let me tell you, the smell that fills the kitchen is absolutely mouthwatering!

Glaze optional

In my opinion, ham is already naturally sweet enough and low carb delicious. But if you want to take it up a notch, feel free to glaze it. Your ham may come with a packet of glaze. Do this during the last 15-20 minutes of baking for that sticky-sweet finish.

Today, I’m using a spiral-sliced ham, so no carving required. It’s ready to serve!

Cut around the center bone to free up as many slices as desired. Then cut along the natural seams of the ham slices to remove sections of those slices you’ve already freed from the center bone.

But if you’re working with an un-cut whole bone-in ham like I did last Thanksgiving, you can check out the beautiful thin slices John carved in the next picture. Either way, it’s going to be a fantastic meal!

Serve it with you favorite appetizers and side dishes.

Oh, and don’t throw the bone away! Check out my step-by-step guide to make a delicious Ham Bone Soup Recipe.

Pro tips and recipe notes

Can I cook the ham without a broiler pan and grill set? Yes, no worries if you don’t have a set like this. You can still cook the ham directly in the roasting pan. Just be sure to elevate the ham slightly by adding some onions and garlic underneath it to keep it from sitting directly in the juices. This helps it cook evenly.

How can I tell when the ham is done warming? Great question! Since the ham is already cooked, we’re just warming it through. To check, you can use a meat thermometer. It should read 140℉ when it’s properly heated. If you don’t have one, you can also cut into the ham to see if it’s heated all the way through.

How do I store leftover ham? You can store leftovers in an airtight container in the fridge for up to 4-5 days. Slice it up and cover it with a bit of the leftover gravy to keep it moist. You can also freeze leftover ham for up to 2-3 months.

Whether you’re hosting a big holiday meal or just looking for a comforting Sunday dinner, this recipe is a winner. Enjoy!

P.S. On busy nights, I rely on a simple method to turn everyday cuts of meat or seafood into warm, satisfying meals, and I’ve put all of those easy, flavor-boosting techniques into one place so you can make dinner taste better any night of the week.

Similar recipes

Herb Roasted Whole Chicken – Learn how to roast a whole chicken with ease! In this recipe, I’ll guide you through basting the chicken with a flavorful mixture of butter, orange, and spices for a subtle kick. It’s a juicy roasted chicken that’s a breeze to make!

How To Cook Tomahawk Ribeye Steak– These steaks are all about the presentation and overall joy of serving a massive steak!

Spice-Rubbed Pork Roast – This roast with its rich basting sauce makes a wonderfully satisfying dinner.

Châteaubriand – Decadently juicy and flavorful beef chateaubriand recipe is a one-of-a-kind meal. Each delicious bite melts in your mouth!

How To Bake A Bone-In Ham

Discover the secrets to baking a bone-in ham! Tender and juicy, this easy low carb recipe is for holiday dinners or any special occasion.

Course Dinner

Cuisine American

Prep Time 10

Cook Time 2 15

Servings

Calories 123kcal

Author Barbara Bianchi

Ingredients

1 onion cut in quarters
1 whole bulb of garlic sliced in half
fresh herb optional parsley, rosemary, or thyme
1 cup broth
9 pound bone-in ham

Instructions

Pre-heat your oven to 325℉
To ensure drippings and prevent them from burning away place onion and garlic along with fresh herbs in the bottom of your roasting/broiler pan. When the ham is done you will be able to make gravy with the drippings!
Add broth that will create steam which helps keep the ham moist throughout cooking, preventing it from drying out.
1 onion cut in quarters, 1 whole bulb of garlic sliced in half, fresh herb, 1 cup broth
Then cover with the grill top and place the ham flat side down on the grill top.
9 pound bone-in ham
Tent the ham, trapping the moisture, with parchment paper or foil.
Bake on the center rack of your oven for 2 1/4 hours.
In my opinion, ham is sweet as it is. But if you want to add glaze, do that during the last 15-20 minutes.
Serve and enjoy.

Notes

How can I tell when the ham is done warming? Great question! Since the ham is already cooked, we’re just warming it through. To check, you can use a meat thermometer—it should read 140℉ when it's properly heated. If you don’t have one, you can also cut into the ham to see if it’s heated all the way through.

Nutrition

Serving: 3ounce | Calories: 123kcal | Carbohydrates: 1g | Protein: 15g

The post How To Bake A Bone-In Ham Recipe appeared first on Gluten Free Homestead.

Chicken Soup: A Wholesome Low Carb, Gluten-Free, Whole 30 Recipe

Barbara Bianchi — Sun, 12 Nov 2023 05:23:52 +0000

This whole chicken soup is a simple, from-scratch recipe made by gently simmering a whole chicken with vegetables and aromatics on the stovetop or in your slow cooker. Unlike quicker chicken soups that rely on pre-made broth or cooked chicken, this version builds rich flavor from the bone-in simmer for a deeper, more traditional taste.

Similar recipes include hearty gluten free chicken noodle soup and homemade bone broth soups.

Ah, there’s something undeniably comforting about a simmering pot of golden goodness, bubbling away in your slow cooker (or on your stove), and that unmistakable aroma filling every nook and cranny of your home.

It’s a whole chicken, swirling in a sea of flavors, transforming into a heartwarming stock that could cure just about anything.

Today, I’m thrilled to share with you my cherished recipe for a chicken soup that’s nothing short of a big bear hug from the inside.

This is a soup that brings back memories of childhood, of warmth, and of love. It’s a celebration of simplicity and tradition, as we take a whole chicken and turn it into a rich, nourishing broth.

And if you’re as crazy about chicken as I am, you won’t want to miss my collection of chicken (and turkey) recipes guaranteed to satisfy you with every bite.

So, let’s begin. Savor every simmering moment as we craft a whole chicken into a steaming pot of soup with deep, rich chicken flavor and tender meat.

Ingredients for a flavorful broth

Here are the essential ingredients for your broth.

Veggies and Herbs:
1. Celery and Carrots: These vegetables add a subtle sweetness and earthy flavor to the broth while providing essential vitamins and minerals.

2. Onion: Onions bring a savory, aromatic depth to the soup, contributing to its rich and comforting taste.

3. Garlic: Garlic infuses a gentle, mellow garlic flavor and complements the other herbs and spices in the broth.

4. Parsley and Thyme: These herbs contribute to the soup’s aromatic profile, providing freshness, and a hint of herbal complexity.

Seasonings:
5. Salt and Pepper: These seasonings enhance the overall taste of the soup, adding balance to the broth.

Flavor Enhancement:
6. Whole Cloves: Cloves are optional, but I like the way they subtly infuse the broth with a warm, aromatic touch, elevating the overall flavor.

Liquid and Acid:
7. Water: The base of the soup, water serves as the canvas for all the other ingredients to meld together and create a well-balanced broth.

8. Vinegar: Vinegar helps to break down collagen in the bones and connective tissues of the chicken, which can result in a richer and more abundant broth. I like Bragg’s Apple Cider vinegar because it contains the “mother” of the vinegar: strands of proteins, enzymes, and friendly bacteria.

Instructions for chicken soup

*Free printable recipe card is available at the end of the post.

Begin with placing your whole chicken with the skin, neck, and even the feet if you have them into your slow cooker and completely cover it with water. Add celery, carrots, onion, whole cloves, vinegar, and seasonings then set the cooker to the low heat setting for a 6-hour duration.

Opting for the stovetop method

As an alternative, you have the option to utilize a pot or Dutch oven on the stovetop. Bring it to a boil, and remove any surface fat that emerges. Then, lower the heat, cover the pot, and allow it to simmer.

After five hours, add garlic, parsley, and thyme.

After six hours of cooking, take the chicken out of the slow cooker. Gently slice the meat from the bones. Cut the meat into bite-sized pieces.

At this time, your soup is certainly ready to serve. But let me show you how to achieve a richer bone broth for your chicken soup.

Pro tip for richer bone broth

If your schedule allows, take a moment to extract the vegetables from the pot with a strainer. Place your cut up chicken meat along with the veggies in an airtight container and store them in the refrigerator.

Subsequently, reintroduce the chicken bones back into the pot and extend the simmering process for an additional 6 to 12 hours. This extended simmering period will result in a more robust and flavorful broth.

Note: If you find that some of the liquid has evaporated, it’s ok to add more water.

Once completed, strain out the bones and neck and discard them, leaving you with a delectably flavorful broth to serve with your chicken and veggies. Enjoy!

And if you have any questions, please reach out to me in the comments or shoot me an email, and I’ll respond ASAP!

How to store chicken soup

For optimal storage, divide your cooked meat and vegetables into separate jars and then pour the chicken soup over them. Allow the soup to cool with the lid off before sealing it in the jars and refrigerating.

However, be cautious not to leave the soup unrefrigerated at room temperature for more than two hours to prevent the growth of harmful bacteria.

According to USDA, your soup will keep in the fridge for up to 3-4 days.

Food safety tips

Avoid using the same utensils on cooked food that were previously in contact with raw meat.
Always wash your hands thoroughly after handling raw meat to prevent cross-contamination.
Refrain from leaving perishable food at room temperature for extended periods to ensure food safety and prevent bacterial growth.

Love traditional soups that make the most of wholesome ingredients? My Escarole and Bean Soup With Bacon is another family favorite, and my friend Vladka’s rustic Dandelion Soup is one you might like to try.

Savory aromas filling your home, minimal effort in the kitchen, and mouthwatering meals ready when you are. That’s the magic of my slow cooker recipes. Trust me, you’ll want to explore the whole collection.

Pro tips and recipe notes

Can I use other herbs besides parsley and thyme? Absolutely! Feel free to experiment with herbs like rosemary or sage to suit your taste preferences.

What vegetables can I add for extra flavor and nutrition? Consider adding leeks, parsnips, or bell peppers for additional flavor and nutrients. You might even like to add zucchini noodles as I did in this Zoodle Soup With Meatballs.

How can I skim excess fat from the soup? Refrigerate the soup, and the fat will solidify on the surface, making it easy to remove.

Besides serving as soup, what else can I use my homemade chicken broth for? Homemade chicken broth is incredibly versatile. I often add a splash to vegetable side dishes like Sautéed Garden Kale and Baby Bok Choy With Sweet And Tangy Sauce for extra flavor. It’s also wonderful for cooking rice and risotto, enriching sauces and gravies, deglazing pans, or adding depth to mashed potatoes and casseroles.

Can I freeze the soup for later? Yes, you can freeze the soup in airtight containers for up to three months. However, be careful to use freezer safe containers as jars can sometimes break due to the expansion that happens when food is frozen. Thaw and reheat when ready to enjoy.

The heart of home cooking

From the moment you place that whole chicken in the pot until the final ladleful of soup, you’re creating something comforting and deeply satisfying. This homemade chicken soup is a reminder that simple ingredients and a little patience can produce extraordinary results.

Over time, the meals we choose can have a quiet but meaningful impact on how we feel and move through daily life. Recipes like this low-carb chicken soup can be part of a mindful approach to eating and aging well. If you’re interested in learning more about aging and staying mentally sharp, take a look at our guide on how your attitude toward aging may affect cognitive function.

P,S. On nights when dinner starts with plain chicken or fish, my Sauce System is what I use to turn everyday meals into something scrumptious even on the busiest nights.

More nourishing bone broth recipes

How To Make Beef Bone Broth (And Why It’s Good For You) – Drinking a steaming mug of beef bone broth is a wonderful way to strengthen your immune system.

Hearty Gluten Free Chicken Noodle Soup – This is the best nutritious gluten free chicken noodle soup.

Homemade Roast Lamb Soup – Place a roasted lamb bone (with a little bit of meat on it) in your slow cooker with veggies and make this delicious homemade soup.

Ham Bone Soup – This Slow Cooker Ham Bone Soup is the easiest and most delicious way to turn your leftover ham bone it into a hearty soup with zero fuss.

And if you have a soft spot for chicken soup, you might also love my quick Chicken and Rice Soup.

Chicken Soup: A Wholesome Low Carb, Gluten-Free, Whole 30 Recipe

Course Appetizer Side Dish

Cuisine American

Prep Time 15

Cook Time 6

For richer broth extend simmering bones 12

Total Time 18 15

Servings

Calories 39kcal

Author Barbara Bianchi

Equipment

slow cooker

Ingredients

8 cups water
1 whole organic chicken including the neck
1 tablespoon of apple cider vinegar I like Bragg's
1-2 stalks of celery cut into bite-size pieces
2 carrots cut into bite-size pieces
1 1/2 teaspoon salt
1/4 teaspoon pepper
1 onion diced
3 whole cloves optional
3 cloves garlic minced
1 teaspoon parsley
1/2 teaspoon thyme

Instructions

Begin with placing your whole chicken with the skin, neck, and even the feet if you have them, into your slow cooker and completely covering it with water.
Add vinegar, salt, pepper, celery, carrots, onion, and whole cloves, then set the cooker to the low heat setting for a 6-hour duration.
1 whole organic chicken including the neck, 1 tablespoon of apple cider vinegar , 1-2 stalks of celery , 2 carrots , 1 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 onion , 3 whole cloves , 8 cups water
After five hours, add garlic, parsley, and thyme.
3 cloves garlic , 1 teaspoon parsley, 1/2 teaspoon thyme
After six hours of cooking, take the chicken out of the slow cooker. Carefully, it's hot! Gently slice the meat from the bones and cut the meat into bite-sized pieces.
At this time, your soup is certainly ready to serve. But let me show you how to achieve a richer bone broth for your chicken soup.

For richer bone broth:

If your schedule allows, take a moment to extract the vegetables from the pot with a strainer.
Place your cut up chicken meat along with the veggies in an airtight container and store them in the refrigerator.
Subsequently, reintroduce the chicken bones back into the pot and extend the simmering process for an additional 6 to 12 hours.
This extended simmering period will result in a more robust and flavorful broth.
Once completed, strain out the bones and neck and discard them, leaving you with a delectably flavorful broth for your chicken and veggies.
Serve and enjoy!

For optimal storage:

Divide your cooked meat and vegetables into separate jars and then pour the chicken soup over them. Allow the soup to cool with the lid off before sealing it in the jars and refrigerating.
However, be cautious not to leave the soup unrefrigerated at room temperature for more than two hours to prevent the growth of harmful bacteria.
According to USDA, your soup will keep in the fridge for up to 3-4 days.

Video

Notes

Organic chicken is super good, but not mandatory for this recipe. I do think organic chicken has an even sweeter scent.

Can I use other herbs besides parsley and thyme? Absolutely! Feel free to experiment with herbs like rosemary or sage to suit your taste preferences.

How can I skim excess fat from the soup? Refrigerate the soup, and the fat will solidify on the surface, making it easy to remove.

Besides serving as soup, what else can I use my homemade chicken broth for? Homemade chicken broth is incredibly versatile. I often add a splash to vegetable side dishes like Sautéed Garden Kale and Baby Bok Choy With Sweet And Tangy Sauce for extra flavor. It's also wonderful for cooking rice and risotto, enriching sauces and gravies, deglazing pans, or adding depth to mashed potatoes and casseroles.

Nutrition

Serving: 10g | Calories: 39kcal | Carbohydrates: 2.7g | Protein: 4.5g

The post Chicken Soup: A Wholesome Low Carb, Gluten-Free, Whole 30 Recipe appeared first on Gluten Free Homestead.

Spicy Salmon Sushi Cups in Crispy Ham (Gluten-Free, Low Carb)

Barbara Bianchi — Fri, 16 Dec 2022 18:43:14 +0000

These baked salmon sushi cups are the kind of easy win you make once and keep coming back to. Crispy ham wraps around tender, spicy salmon for no-fuss, gluten-free bites that feel comforting, satisfying, and surprisingly simple to pull together. Enjoy!

These Spicy Salmon Bake Cups are so incredibly delicious and quick to make. The ham gets nice and crispy when baked, and the spicy cooked salmon is a perfect complement.

Please Note: The links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

John’s Italian side of the family has always enjoyed a seafood dinner on Christmas Eve in honor of the Feast of the Seven Fishes (though usually it was only one or two different seafood dishes, not seven).

I love continuing this tradition, beginning with a warm bowl of easy Manhattan clam chowder and choosing new seafood recipes to try each Christmas Eve.

Last week, my son excitedly told me about a recipe he had stumbled across on social media. “These sushi salmon muffins are going viral on the Internet,” he said. “But, Mom, I don’t even know how you would make this.”

They did look like they’d be fun to make for Christmas Eve. But how to make them gluten free and low carb so everyone at the table could enjoy them?

Psst! If you’re into staying low-carb but don’t want to skimp on flavor, you’ve gotta see what we’ve got in our low-carb collection. It’s packed with recipes and tips to help you stay on track and happy.

So I came up with a few ingredient substitutes to make them gluten free. And I skipped the rice so they’re low carb too.

If you’re not following a low carb diet, you can layer the bottom of your ham cup with cooked sushi rice. This is the brand I recommend.

If you’re a fan of the flavors of spicy sushi, these salmon cups made in a muffin tin will be a new favorite.

What are salmon sushi cups made of?

These salmon sushi cups are made with bite-sized pieces of salmon tossed in a simple spicy sauce, then baked inside thin slices of ham that crisp up in a muffin tin. It’s a simple way to get those sushi-inspired flavors in a warm, easy-to-make version.

Whether you’re planning dinner or a party spread, these spicy salmon cups fit the bill. That’s why they’re featured in both my dinner recipe and appetizer recipe collections.

Read on for my version of the viral baked sushi muffins.

A little about the ingredients

I didn’t have nori paper which is is typically used to wrap rolls of sushi. I decided to go with ham in place of the nori.

And so I created a whole new recipe!

The saltiness of ham pairs so well with the rich flavor of salmon. The ham is sturdy enough to be held in your hand.

Sriracha for a spicy kick

First, a touch of Sriracha sauce will be mixed with mayo for that spicy kick.

If you’re feeling adventurous, try using the easy homemade Sriracha from my broiled salmon with spicy mayo recipe. It’s got a great kick!

But if you’re short on time, a store-bought version will work just fine too. Sky Valley Sriracha is certified gluten free.

Avocado Mayo

Mayonnaise has very little carbs, but we need to watch out for hidden sugar.

I always recommend nutritious sugar-free avocado oil mayonnaise from Primal Kitchen. Read my full review of Primal Kitchen Mayo here.

What are coconut aminos good for?

Coconut aminos are the next super-healthy ingredient. They are a nutrient-rich sap that comes from coconut blossoms and are a wonderful source of amino acids, vitamins, and minerals, and have a nearly neutral PH.

Surprisingly, they don’t have a coconut taste and are actually often used as a substitute for soy sauce.

Okay, ready to make spicy salmon cups? Gather all the ingredients because this comes together fast.

How to make spicy salmon sushi cups recipe

*Free printable recipe card with complete list of ingredients is available at the end of the post.

Begin by preheating you oven to 400℉

In a small bowl, prepare your spicy mayo by combining mayo and sriracha sauce. Set this aside for later.

Then, toss your salmon cubes in a separate bowl with olive oil, coconut aminos, and the sliced white bulb of the scallions (we’ll garnish with the green leaf part of the scallions later).

Season the mixture with a half of a teaspoon each of garlic powder, paprika, chili powder, onion powder, and oregano. Add salt to taste. And gently toss.

Now, grease each cup of your muffin tin. I brush each cup with oil or you can use cooking spray. Then, line each cup in your greased muffin tin with a slice of ham.

Then fill each with about five cubes of your salmon mixture.

I baked these for 15 minutes. But I have found that 10 minutes is enough.

Let them cool a bit and top each with a dollop of your spicy mayo. Garnish with the sliced green leaf part of the scallions and toasted sesame seeds.

And that’s it!

Serving suggestions

Serve these crispy salmon cups with extra spicy mayo, and if you want to turn this into an easy dinner, pair them with my cucumber salad for a fresh, simple side.

Pro tips and recipe notes

I love using ham cut into 4-inch circles as cups for this recipe. Of course, you can go with nori paper if you’d like.
To prepare your salmon cubes, first remove the skin. Slide your knife in a sawing motion between the flesh and skin in long even strokes while you carefully pull the skin away. Alternatively, you can ask your fishmonger or butcher to prepare it for you.

It’s a good time to remove any pin bones, too. Then cut your fillet into small cubes.
I love topping these with toasted sesame seeds. Simply heat them in a dry skillet for about three minutes stirring with a wooden spoon until they’re fragrant and golden. Be careful not to burn them.
Leftovers will keep in an airtight container in the refrigerator for up to 2 days. They’re delicious for lunch the next day.

If you enjoy this spicy salmon sushi cups recipe, you might also like trying my friend’s gravlax. It’s a slower, make-ahead option, but still simple enough. Just note, her site is not strictly gluten free and may include non-gluten-free options.

How cozy it feels to enjoy these spicy salmon bake cups in front of a roaring fire! They’re a real crowd-pleaser, especially when you just want to whip something up that’s super simple and quick!

P.S. Love how effortless this appetizer feels? You can bring that same ease to dinner, too. I have a way to turn everyday chicken or fish into something that feels so satisfying. Here’s the easy way to make dinner taste better even on busy nights.

More fun appetizers

Salmon Cakes These are one of the most popular recipes on the blog. They’re crispy on the outside, moist on the inside, healthy, & wonderfully flavorful.

Zucchini Roll Ups: Rolling up zucchini with bolognese sauce and fresh parmesan really takes zucchini to the next level. Wow!

Baked Zucchini Sticks: A beautiful mixture of spices give these baked zucchini sticks a wonderful flavor. Enjoy!

Irish Nachos: These are a fun twist on traditional nachos and one of the most popular recipes on my blog. Crispy, seasoned potato slices are drowned in cheese, bacon, green onions and cilantro.

Mediterranean Salsa: This salsa is a great way to amp up the flavor of all kinds of dishes.

Bacon and sausage stuffed mushrooms: These are a classic hors d’oeuvres recipe. They’re so good.

Sloppy Joe Stuffed Peppers: Homemade sloppy joe stuffed peppers are loaded with seasoned ground beef and chunks of onions and peppers in a bright tomato sauce. Then they’re roasted until browned and bubbly.

10-minute Cucumber Bites With Three Amazing Toppings: These bites make a refreshing finger food.

Spicy Salmon Sushi Cups in Crispy Ham (Gluten-Free, Low Carb)

These are a real crowd-pleaser, especially when you just want to whip something up that's super simple and quick!

Course Appetizer

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings cups

Calories 105kcal

Author Barbara Bianchi

Ingredients

1 pound of salmon skinned & cut into small cubes
12 4-inch round slices of ham Boar's Head is gluten free
2 tablespoons of extra virgin olive oil
1 tablespoon of coconut aminos
2 scallions sliced (separate the white root slices from the sliced green leaves)

Spices

1/2 teaspoon of garlic powder
1/2 teaspoon of chili powder
1/2 teaspoon of paprika
1/2 teaspoon of onion powder
1/2 teaspoon of oregano
salt to taste

For spicy mayo:

1/4 cup of mayo
2 teaspoons of Sriracha sauce

Toppings:

Scallion slices
2 teaspoons toasted sesame seeds

Instructions

Begin by preheating your oven to 400℉
In a small bowl, make your spicy mayo by combining mayo and sriracha sauce. Set this aside for later.
1/4 cup of mayo, 2 teaspoons of Sriracha sauce
Then, toss your salmon cubes in another bowl with olive oil, coconut aminos, and the sliced white bulb of the scallions (we'll garnish with the green leaf part of the scallions later).
1 pound of salmon, 2 tablespoons of extra virgin olive oil, 1 tablespoon of coconut aminos
Season the mixture with a half of a teaspoon each of garlic powder, paprika, chili powder, onion powder, and oregano. Add salt to taste. Stir it all up.
1/2 teaspoon of garlic powder, 1/2 teaspoon of chili powder, 1/2 teaspoon of paprika, 1/2 teaspoon of onion powder, 1/2 teaspoon of oregano, salt to taste
Now, grease each cup of your muffin tin. I brush each cup with oil or you can use cooking spray. Then, line each cup in your greased muffin tin with a slice of ham.
12 4-inch round slices of ham
Then fill each with about five cubes of your salmon mixture.
Bake for 10 minutes. Let them cool slightly and top with your spicy mayo. Garnish with the sliced green leaf part of the scallions and toasted sesame seeds.
2 teaspoons toasted sesame seeds, Scallion slices

Video

Notes

GET THE FULL VIDEO SO YOU CAN SEE HOW TO MAKE SPICY SALMON CUPS HERE

I love using ham cut into 4-inch circles as cups for this recipe. Of course, you can go with nori paper if you'd like.
To prepare your salmon cubes, first remove the skin. Slide your knife in a sawing motion between the flesh and skin in long even strokes while you carefully pull the skin away. Alternatively, you can ask your fishmonger or butcher to prepare it for you.
It's a good time to remove any pin bones, too. Then cut your fillet into small cubes.
I love topping these with toasted sesame seeds. Simply heat them in a dry skillet for about three minutes stirring with a wooden spoon until they’re fragrant and golden. Be careful not to burn them.
Leftovers will keep in an airtight container in the refrigerator for up to 2 days. They're delicious for lunch the next day.

Nutrition

Calories: 105kcal | Carbohydrates: 1.2g | Protein: 12g

The post Spicy Salmon Sushi Cups in Crispy Ham (Gluten-Free, Low Carb) appeared first on Gluten Free Homestead.

Country Style Pork Ribs In The Oven (Low Carb)

Barbara Bianchi — Wed, 05 May 2021 00:24:49 +0000

This oven baked country style pork ribs recipe uses an inexpensive cut of meat which makes this meal quite budget friendly. Follow my tips for perfectly tender juicy meat.

It was an ordinary Wednesday afternoon when my son texted me and said, “Guess what I just put in the oven.”

I couldn’t wait for his answer. He likes to cook and try new foods. And that means, I get to try them too.

I said, “Steak? Ribs? Shrimp?”

He replied, “Ribs.” He had marinated them overnight and they would bake for 3 hours.

“Mom, they’re only $2.29 per pound. Can’t beat that.”

Wow. I love Baby Back Ribs, but they can be a bit pricey. So this sounded good to me. (Check out your supermarket to see if they have the same low price!)

Once you’ve tried these mouthwatering ribs, you’ll definitely want to explore the rest of my dinner recipes for more delicious and easy-to-make meals.

I’ll explain how to cook them in a minute. One more thing you should know.

What cut of meat is country-style pork ribs?

Your butcher slices these ribs from the pork butt which is not actually from the rear of the pig. It’s from the pork shoulder, high on the foreleg, and much meatier than regular pork or beef ribs. They’ll leave fat on the ribs that helps add moisture to an otherwise dry cut of meat.

Another way to use this cut of pork, is in a spicy New Mexico Pork Posole.

You may have to ask your butcher to cut a pork butt for you if the country style ribs aren’t already in the showcase.

Now the next time my son came to visit, he picked up some of these country style pork ribs and he showed me his easy method to make them.

The first thing is to marinate them overnight. He likes to marinate them in vinegar.

I prefer to go with a simple salt brine as I do with this Spice-Rubbed Pork Roast.

Let me show you how.

Instructions

First, tenderize your meat in a brine overnight for about 24 hours. Toss in other flavorings like peppercorns and basil leaves.

The next day when you’re ready to cook them, rinse the meat and pat it dry. Discard the brine solution and wash out the dish before placing the meat back in a single layer fat side up to cook right in the same baking dish.

Rub the meat on all sides with a mixture of salt, pepper, and thyme. Cover the dish with foil and bake at 300℉ for two hours.

So, now there’s plenty of time to put your feet up, read a book, or whatever it is you like to do while your oven does all the work.

Finally, remove the foil and carefully drain the dish (there will be a lot of liquid). Turn the oven down to 275℉.

I love the taste of these ribs with just a dry rub.

If you’re going with bbq sauce, now is the time to brush it on.

Then finish cooking uncovered, for another hour.

And that’s it. You’ve been very patient and your oven baked country style ribs are ready to enjoy.

Serving suggestions

Serve with lots of napkins! And pair with a refreshing easy Keto Low Carb Coleslaw with sugar free dressing and this healthier Potato Salad recipe that includes my trick to reduce the GI index of your potatoes.

Pro tips and recipe notes

Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

I think you’ll love the distinct flavor of my simple dry rub. But, you may choose to add some other favorite spices such as paprika, chili powder, black pepper, cumin, or even cayenne pepper. It’s up to you.
My homemade barbecue sauce recipe is made with simple, nourishing ingredients. And it’s yours as a little thank you, when you subscribe to my newsletter.
For store-bought, I use Primal Kitchen unsweetened barbecue sauce. Today, I have the golden sauce. In the video which is right above the recipe card, I used the classic sauce. They’re both good. If you like hot sauce, go for Texas Pete. It also has no sugar. Yum.
For the juiciest meat, the most important tip that I can give you is to brine them. Soak the meat in salt water overnight. This traps the moisture in the meat. Rinse the salt water off and pat dry when finished brining. You’ll be left with tenderized, juicy pork.
Low and slow cooking results in a really tender, super juicy, incredibly flavorful meat. And, of course, the recipe is ridiculously easy.
Leftovers can be stored in an airtight container in the fridge for up to 4 days.

Just look at that. Mmmm. Am I making you hungry?

I can’t wait for you to try this. And if you have any questions, please reach out to me in the comments or shoot me an email, and I’ll respond ASAP!

More ribs recipes

Easy Baby Back Ribs: A Finger Licking Good Recipe This recipe includes lots of tips to make the best tender meaty baby back ribs.

Slow Cooker Braised Short Ribs These beef short ribs simmer in your slow cooker in a beautiful red wine sauce until the meat is so tender and juicy it literally falls right off the bone.

Beef Provencal (Beef Daube) With Root Vegetables In this classic French stew I use a combination of beef short ribs and cross-cut beef shank. So good.

Love pork? Try these recipes

Delicious Gluten Free Pork Marsala – This Italian-inspired Gluten free pork marsala is easy enough for a weeknight meal and elegant enough to serve to company.

Pork Tenderloin Cordon Bleu – This tenderloin is stuffed with ham and Swiss cheese, tender roasted to perfection, and smothered in a creamy cordon bleu sauce.

Quick Pan-Seared Pork Chops – These chops are pan-seared with onions and apples for a beautiful combination of flavors.

Slow cooker pork osso buco – Pork shanks are super easy to make in a slow cooker, and the meat is so tender and juicy, that it literally falls right off the bone.

How To Make Amazing Pork Chops In Your Slow Cooker – These pork chops are mouthwateringly tender and cooked over a bed of sweet carrots and onions in the most intense savory gravy. Yum.

My Secret For Juicy Grilled Pork Chops (With Chimichurri Sauce) – Fire up the grill and get ready to dig into the tastiest pork chops topped with zesty chimichurri sauce.

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Country Style Pork Ribs In The Oven (Low Carb)

This country style pork ribs recipe uses an inexpensive cut of meat which makes this meal quite budget friendly. Follow my tips for perfectly tender juicy meat.

Course Dinner, Main Course

Cuisine American

Prep Time 10

Cook Time 3

Brining time 1

Total Time 1 3 10

Servings

Calories 400kcal

Author Barbara Bianchi

Ingredients

5 pounds of country style pork ribs
2 teaspoons of salt
2 teaspoons of pepper
1 teaspoon of thyme
1/2 cup of gluten free barbecue sauce optional

For brine:

3 tablespoons of salt
3 cups of water

Instructions

First, tenderize your meat in a brine overnight for about 24 hours. Dissolve salt in water in your baking dish and immerse meat in the brine. Toss in flavorings like peppercorns and basil leaves if you’d like. Cover and refrigerate.
3 tablespoons of salt, 3 cups of water, 5 pounds of country style pork ribs
The next day when you're ready to cook, preheat your oven to 300℉.
Rinse the meat and pat it dry.
Discard the brine solution and wash out the dish before placing the meat back in to cook right in the same baking dish.
Rub the meat on all sides with a mixture of salt, pepper, and thyme.
Cover the dish with foil and bake for two hours.
2 teaspoons of salt, 2 teaspoons of pepper, 1 teaspoon of thyme
Then take the ribs out of the oven and carefully drain the dish (there will be a lot of liquid).
Turn the oven down to 275℉.
If you would like, brush the ribs with barbecue sauce.
1/2 cup of gluten free barbecue sauce
Then finish cooking uncovered, for another hour. Serve with a lot of napkins.

Video

Notes

What cut of meat is country-style pork ribs?
Your butcher slices these ribs from the pork butt which is not actually from the rear of the pig. It's from the shoulder of the pig, high on the foreleg, and much meatier than regular pork or beef ribs. They'll leave fat on the ribs that helps add moisture to an otherwise dry cut of meat.
You may have to ask your butcher to cut a pork butt for you if the country style ribs aren't already in the showcase.
I think you’ll love the distinct flavor of my simple dry rub. But, you may choose to add some other favorite spices such as paprika, chili powder, black pepper, cumin, or even cayenne pepper. It’s up to you.
My homemade barbecue sauce recipe is made with simple, nourishing ingredients. And it’s yours as a little thank you, when you subscribe to my newsletter.
For store-bought, I use Primal Kitchen unsweetened barbecue sauce. Today, I have the golden sauce. In the video which is right above the recipe card, I used the classic sauce. They're both good. If you like hot sauce, go for Texas Pete. It also has no sugar. Yum.
For the juiciest meat, the most important tip that I can give you is to brine them. Soak the meat in salt water overnight. This traps the moisture in the meat. Rinse the salt water off and pat dry when finished brining. You'll be left with tenderized, juicy pork.
Low and slow cooking results in a really tender, super juicy, incredibly flavorful meat. And, of course, the recipe is ridiculously easy.
Leftovers can be stored in an airtight container in the fridge for up to 4 days.

Nutrition

Calories: 400kcal | Carbohydrates: 0.6g | Protein: 42.9g

The post Country Style Pork Ribs In The Oven (Low Carb) appeared first on Gluten Free Homestead.

Sautéed Broccoli With Garlic

Barbara Bianchi — Wed, 27 Jan 2021 23:36:24 +0000

This sautéed broccoli recipe is made with fresh garlic. It’s so delicious, you’ll probably never go back to boring steamed broccoli again.

It’s really high time I share this cherished recipe with you. This sautéed broccoli side dish has been a favorite at our family dinners for as long as I can remember, earning rave reviews from all who taste it.

Its irresistible flavors and nutritious goodness make it a true winner.

Who could resist the vibrant green crisp tender broccoli in a luscious blend of oil and garlic? Add butter and a little salt, and even the pickiest eaters will be devouring their greens.

Not only is this recipe quick, nutritious and flavorful, but it also pairs well with almost every one of my main dish recipes. And if (and that’s a big if) there’s any leftover, you can also save it for tomorrow.

I’ll keep it in the fridge to use the next day to make a broccoli frittata or fun and tasty bacon and egg cups for brunch.

Ready to make this sautéed broccoli recipe? Let’s go.

Ingredients

Links may be affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

Using fresh ingredients is what makes this recipe so especially yummy.

• Look for broccoli that is tight and firm to the touch and dark green in color. Avoid pieces that are limp, turning yellow, or wilting.

Store the broccoli unwashed in loose or perforated bags in the crisper drawer of your refrigerator. Wash the broccoli right before you’re ready to cook.

• Here’s a tip for preparing the garlic: after you slice it, let it sit for at least 10 minutes before cooking.

When garlic is sliced, it releases a natural defense compound called allicin. While allicin serves to protect Allium vegetables from their enemies, it’s also a potent antimicrobial which helps our immune systems.

When the garlic sits for 10 minutes after slicing, it dramatically increases the expression of allicin in the garlic.

• Finally, I like to use extra-virgin olive oil (EVOO) as I believe it has a superior taste to other oils when making this recipe. And I also love that it might be one of the most nutritious fats on the earth.

Choose a certified extra-virgin olive oil in a dark colored bottle.

I often use California Olive Ranch. Most stores in the U.S. carry it, it’s COOC certified, and it’s reasonably priced.

Okay, let’s get cooking.

Instructions

*Free printable recipe card is available at the end of the post.

First, heat oil in a large sauté pan or skillet over medium heat. Add your broccoli and garlic. After about three minutes, the garlic will become fragrant and begin to brown. Be careful not to burn it.

Then finish it with butter and season with salt. Stir, cover and cook and let the broccoli just steam on a low simmer for about four to five more minutes.

Stir occasionally as your broccoli becomes bright green and tender, but still a bit crispy.

But why stop at just one delicious dish? While this sautéed broccoli holds a special place in our hearts, it’s just one of many mouthwatering recipes in my collection of vegetables and salads sure to win over even the toughest critics.

Pro tips and recipe notes

Your broccoli will shrink so four cups of raw broccoli will yield about three cups when cooked.
Today, I have cut florets for this recipe. You can cut your pieces two or three inches long with the stems if you prefer. It’s best to cut all the pieces into similar sizes so they cook evenly.
Need to make this dairy-free? No problem. I haven’t tried this myself, but instead of butter, use a dairy-free butter substitute like Earth Balance.
If you like it a little spicy, sprinkle on some red pepper flakes. Yum.
According to the USDA, leftover cooked vegetables will keep in an airtight container in the refrigerator for 3-4 days.

Enjoy! Let me know if this becomes your favorite broccoli recipe. It’s easy enough for weeknight dinners and impressive enough to serve to guests.

More nutritious broccoli recipes

Gluten free chicken and broccoli stir-fry – I use sautéed broccoli in this dish. Chicken and broccoli in a mouthwatering sauce is easy to make at home, but tastes just like a restaurant-quality dish. It goes from stovetop to table in 30 minutes.

Easy creamy broccoli cheddar soup – This quick soup is loaded with sharp cheddar cheese and tender bite-size broccoli floating in a velvety cream broth.

One pot paleo stir-fry – This is a stir-fry of marinated chicken with kale, broccoli and sweet potatoes in a beautiful white wine lemon butter sauce. So flavorful. So perfect.

Stir Fry Chicken With Sugar Free Teriyaki Sauce (Gluten Free And Low Carb) – This one-pot stir fry chicken is nourishing and quick with lots of vegetables and tender chicken.

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Sautéed Broccoli With Garlic

Vibrant green tender broccoli in a luscious blend of oil and garlic. Add butter and a little salt, and even the pickiest eaters will be devouring their greens.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 10

Servings

Calories 130kcal

Author Barbara Bianchi

Ingredients

1/2 cup of extra-virgin olive oil
4 cups of broccoli florets
4 cloves of garlic sliced
1/4 teaspoon of salt
2 tablespoons of butter

Instructions

Heat oil in a large sauté pan or skillet over medium heat. Add your broccoli and garlic. Toss After about three minutes, the garlic will become fragrant and begin to brown. Be careful not to burn it.
1/2 cup of extra-virgin olive oil, 4 cups of broccoli florets, 4 cloves of garlic
Add butter and season with salt. Stir as the butter melts.
Turn the heat down to simmer.
Cover and cook as the broccoli steams for about four to five more minutes. Stir occasionally as your broccoli becomes bright green and tender, but still a bit crispy.
Serve and enjoy.
2 tablespoons of butter, 1/4 teaspoon of salt

Video

Notes

Watch how to make it

Your broccoli will shrink so four cups of raw broccoli will yield about three cup when cooked.
Today, I have cut florets for this recipe. You can cut your pieces two or three inches long with the stems if you prefer. It's best to cut all the pieces into similar sizes so they cook evenly.
Need to make this dairy-free? No problem. I haven’t tried this myself, but instead of butter, use a dairy-free butter substitute like Earth Balance.
If you like it a little spicy, sprinkle on some red pepper flakes. Yum.
According to the USDA, leftover cooked vegetables will keep in an airtight container in the refrigerator for 3-4 days.

Nutrition

Calories: 130kcal | Carbohydrates: 4.7g

The post Sautéed Broccoli With Garlic appeared first on Gluten Free Homestead.

Low Carb Cauliflower Stuffing Recipe

Barbara Bianchi — Tue, 24 Nov 2020 22:29:00 +0000

This keto low carb cauliflower stuffing is a tasty alternative to bread stuffing. It’s made all in one skillet so clean up is super easy too.

Emergency recipe! While I was writing up my Thanksgiving menu, I realized that I didn’t have a stuffing recipe planned. Oh my. The Thanksgiving meal just doesn’t feel complete without stuffing.

Since I’m following a low carb diet, however, my gluten free bread stuffing is a no-no.

Cauliflower to the rescue. It proved to be a delicious and nutritious substitute that made for a fluffy and flavorful twist on the classic side dish.

Perfect for your Thanksgiving table, this low-carb cauliflower dressing without bread pairs beautifully with roast turkey, Au Jus gravy, and seasonal favorites such as Homemade Applesauce, and Roasted Yellow Squash.

But feel free to enjoy it year-round—it’s also fantastic alongside cozy dishes like Herb Roasted Whole Chicken or Spice-Rubbed Pork Roast!

Why do some people call stuffing, dressing?

Some people believe that if the mixture is cooked inside a roast, it’s called stuffing. If it’s prepared outside the bird, then the proper name is dressing. But in the Northern United States, people tend to prefer the term “stuffing” while in the South, they prefer the term “dressing”, regardless of how it’s prepared.

Either way, I call it yummy. My stuffing is made on the stove and then transferred into the oven. I haven’t tried cooking it inside a roast.

Ingredients

To take the stuffing to the next level, I also added crumbled sausage to my cauliflower, caramelized onions, and garlic. And I flavored the stuffing with poultry seasoning, which is a lovely blend of thyme, sage, marjoram, rosemary, pepper, and nutmeg.

It’s the quintessential complement to your Thanksgiving turkey.

Let me show you my easy method.

Instructions with step by step images

*Free printable recipe card is available at the end of the post.

In your food processor fitted with the large chopping blade, pulse your cauliflower a few florets at a time (no higher than the top of the blade), just until it is minced. Then set it aside.

Next, heat oil in a large oven-safe skillet. Add sausage and crumble up with a spatula while it sautés, until it is no longer pink, about 8 minutes. With a slotted spoon, transfer your sausage to a bowl and set aside.

Now, don’t drain the rendered fat.

Add some butter to the same skillet. And cook your onion until it’s caramelized. Then add some garlic and cook for one more minute. This adds a wonderful depth of flavor to your stuffing.

Now we’ll add our minced cauliflower and cover and cook on a medium flame for eight minutes.

When the cauliflower is done, season it with salt, parsley, and poultry seasoning. Then add your cooked sausage back in.

Stir it all up and transfer your skillet to the oven and bake at 350℉ for about 20-30 minutes (stirring half way through) until browned.

And that’s it. A fluffy and delicious no-guilt stuffing. Go ahead and take an extra helping, it’s low-carb.

Serving suggestion

This stuffing is a versatile and delicious vegetable side dish to any meal!

Here are a few ideas. Serve it as a base for 10 Minute Wild Shrimp or delicious Marinated Grilled Chicken for a low carb bowl meal. Or mix it with some cheese and bake it in a casserole or a comforting, creamy dish.

Pro tips and recipe notes

Links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you.

Can you use store bought cauliflower rice? Yes. It would save on clean up and time, but I’ve found that it’s not as fresh tasting. Perhaps frozen rice would be better, but I can’t say for sure because I haven’t tried it.
I like to crumble the sausage up and mince all of the cauliflower. If you would prefer a chunky stuffing, break up the sausage into bite-size pieces as well as adding some bite-size pieces of cauliflower to the mix.
For the sausage, I recommend 365 Pork Mild Italian Sausage from Whole Foods which has no nitrites. Go with whichever sausage you prefer. It’s up to you. If your raw sausage is in casings, you’ll need to slip each sausage out of its casing. Then cook it in your skillet.
If you don’t have an oven-safe skillet like cast-iron or this sauté pan, you will need to transfer your stuffing mixture to a baking dish for the oven.
What ingredients will you add? Celery? Carrots? Nuts? Apples? Cranberries? Note that, depending on what you add, it will effect the carb count.
Need to make it dairy-free? No problem. Instead of butter, use a dairy-free butter substitute like Earth Balance.
This is a perfect make-ahead side dish as it will keep in an airtight container in the refrigerator for up to 4 days.

I hope you enjoy this recipe.

Happy cooking! And Happy Thanksgiving!

More low carb Thanksgiving recipes

Turkey tenderloin stuffed with kale and goat cheese – Instead of roasting the whole bird, this tenderloin is marinated, baked in the oven, then sliced into moist and juicy medallions.

Keto bacon Brussels sprouts – Delicious side dishes don’t get any better than this!

12 Delicious soups and side dishes to grace your holiday table – A dozen gluten-free, low-carb, nutritious soup and side dish recipes that you can choose for your holiday table. (Though really these dishes would be lovely additions to any meal!)

Spaghetti squash carbonara (no egg) – With only six ingredients, carbonara is a creamy, decadent sauce that’s super easy to make. Pair with spaghetti squash for a delicious and healthy grain free noodle substitute that’s a perfect side.

Cauliflower And Carrot Purée – This is a beautiful quick, easy, and elegant side dish.

Baby Bok Choy With Sweet And Tangy Sauce – Baby bok choy is one of the most nutrient-dense foods you can eat. Paired with my sweet and tangy sauce, it’s absolutely delicious.

Sautéed Broccoli With Garlic – This recipe is so delicious, you’ll probably never go back to boring steamed broccoli again.

Please share to Pinterest

Watch how to make it

Low Carb Cauliflower Stuffing

This keto low carb cauliflower stuffing is a tasty alternative to bread stuffing. It's made all in one skillet so clean up is super easy too.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 40

Servings

Calories 174kcal

Author Barbara Bianchi

Ingredients

2 tablespoons of extra-virgin olive oil
1 pound of ground sausage
2 tablespoons of butter
1/2 of an onion finely chopped
3 garlic cloves minced
1 head of cauliflower
1/2 teaspoon of salt
2 teaspoons of poultry seasoning
1/4 cup of parsley

Instructions

Preheat oven to 350℉
Pulse cauliflower florets in your food processor until it is minced. Then set it aside.
1 head of cauliflower
Heat oil in a large oven-safe skillet. Add sausage and crumble up with a spatula while it sautés and is no longer pink, about 8 minutes. With a slotted spoon, transfer sausage to a bowl and set aside.
2 tablespoons of extra-virgin olive oil, 1 pound of ground sausage
Save the rendered fat and add 2 tablespoons of butter to the same skillet. Add your onion and cook about 5 minutes. Add garlic and cook for 1 more minute.
2 tablespoons of butter, 1/2 of an onion finely chopped, 3 garlic cloves minced
Add your minced cauliflower rice and stir. Cover and cook on a medium flame for 8 minutes.
Uncover and season with salt, poultry seasoning, and parsley. Add you cooked sausage back in and stir.
1/2 teaspoon of salt, 2 teaspoons of poultry seasoning, 1/4 cup of parsley
Now transfer your skillet to the oven and bake for 20-30 minutes (stirring half way through) until browned.

Video

Notes

Can you use store bought cauliflower rice? Yes. It would save on clean up and time, but I’ve found that it’s not as fresh tasting. Perhaps frozen rice would be better, but I can’t say for sure because I haven’t tried it.
I like to crumble the sausage up and mince all of the cauliflower. If you would prefer a chunky stuffing, break up the sausage into bite-size pieces as well as adding some bite-size pieces of cauliflower to the mix.
For the sausage, I recommend 365 Pork Mild Italian Sausage from Whole Foods which has no nitrites. Go with whichever sausage you prefer. It’s up to you. If your raw sausage is in casings, you’ll need to slip each sausage out of its casing. Then cook it in your skillet.
If you don’t have an oven-safe skillet like cast-iron or this sauté pan, you will need to transfer your stuffing mixture to a baking dish for the oven.
What ingredients will you add? Celery? Carrots? Nuts? Apples? Cranberries? Note that, depending on what you add, it will effect the carb count.
Need to make it dairy-free? No problem. Instead of butter, use a dairy-free butter substitute like Earth Balance.
This is a perfect make-ahead side dish as it will keep in an airtight container in the refrigerator for up to 4 days.

Nutrition

Calories: 174kcal | Carbohydrates: 1.9g

The post Low Carb Cauliflower Stuffing Recipe appeared first on Gluten Free Homestead.

Sloppy Joe Stuffed Peppers Recipe

Barbara Bianchi — Thu, 24 Sep 2020 20:24:17 +0000

Homemade sloppy joe stuffed peppers are loaded with seasoned ground beef and chunks of onions and peppers in a bright tomato sauce. Then they’re roasted until browned and bubbly. Enjoy!

I remember I loved Sloppy Joes when I was a kid — maybe because they were so messy and fun to eat. But, really, they’re delicious no matter what age you are. They’re always a great go-to meal on busy days because they come together so quickly. And you can even skip the bread for a low carb twist.

Today, I’ve stuffed peppers with homemade sloppy joe filling: ground beef, bell peppers, and onion in a tomatoey sauce.

When you roast the peppers in the oven, it takes the sloppy joe flavor to the next level.

A fantastic protein-packed option for hectic days since it comes together so fast. Sometimes I even skip stuffing the peppers, and serve the Sloppy Joe beef in bowls, paired with a cozy cup of soup as a tasty starter—like Easy Minestrone Soup or a quick Pea and Mint Soup.

My kids, who aren’t following a low-carb plan, enjoy theirs over rice with a Grilled Homemade Corn Muffin or on a toasted gluten-free Against the Grain roll, while I enjoy mine over Seasoned Cauliflower Rice With Bacon or creamy Cauliflower Mash. That way, everyone leaves the table happy and satisfied!

Sloppy Joe stuffed peppers are just one of my 22 low-carb ground beef options among my favorite beef recipes.

Let me show you how easy it is to make.

Ingredients

Along with the bell peppers you’ll be stuffing and ground beef for the filling, here are the remaining ingredients you’ll need.

Oil

Extra-virgin olive oil: Used to lightly oil the baking dish and sauté vegetables.

Vegetables

Green and Red bell peppers: Half of each will be used in the filling. Any color peppers will work, but red and yellow peppers tend to be sweeter.
Onion: Enhances the flavor of the filling.
Garlic: Adds aromatic depth of flavor.

Flavor enhancers

Thyme: A fragrant herb that adds an earthy flavor.
Salt: Essential for enhancing all the flavors in the dish.

Condiments and Sauce

Tomato sauce: Forms the base of the rich moist sloppy Joe filling.
Apple Cider vinegar: For a bright flavor boost!
and Worcestershire sauce (Lee & Perrins is gluten free): Adds a savory, tangy kick to the meat mixture.

Instructions

*Free printable recipe card is available at the end of the post.

Cut two of your peppers in half. Remove the seeds and membranes (you can do this with a spoon). Partially cook them in a slightly oiled baking dish in your preheated oven for about fifteen minutes.

Meanwhile, chop up half of another green pepper, half of a red pepper, and an onion and sauté in oil for about five minutes.

Add minced garlic, and cook for one more minute. Then transfer to a dish and set aside.

Now brown your beef in the same pan. Then add your tomato sauce, vinegar, Worcestershire sauce, thyme, and salt.

Finally, stir your vegetables back in with the beef and simmer for 10 minutes.

By now, your pepper halves should have become slightly softened in your oven. Take them out and fill them with your beef mixture. Divide the mixture between the halves, gently packing down the mixture.

Pop them back into the oven until hot and bubbly.

Serving suggestions

These stuffed peppers pair well with a side salad and Coleslaw With Sugar-Free Dressing for a refreshing crunch.

Pro tips and recipe notes

Today, I cut the peppers in half before stuffing them. Sometimes I just slice off the tops, remove the seeds and membranes with a spoon, and stuff them whole as I did in this Quinoa And Sausage Stuffed Peppers recipe.
Canned sloppy joe sauce can contain high fructose corn syrup and the seasoning packets can contain sugar. You can sweeten your homemade sauce with Stevia or your favorite sweetener if you prefer. I find this recipe to be tasty enough without it, but that’s up to you.
If beef isn’t your thing, you can substitute ground turkey, ground chicken, ground pork, ground sausage, or ground lamb.
Variations: You can include diced zucchini, mushrooms, or corn to the filling for added flavor and nutrition. The sloppy joes meat is generally mild, but you can add hot sauce or diced jalapeños for some heat.
Make ahead! You can prepare the filling and stuff the peppers ahead of time. Just cover and refrigerate until you’re ready to bake.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 3 months. Reheat in the microwave or oven.

Voilà: nutritious and delicious low carb, sloppy joe stuffed peppers. This is budget-friendly, classic comfort food for sure.

More recipes with ground beef

25 Tasty Ground Beef Recipes – Easy and cheap ground beef recipes that are delicious for weeknight meals, special dinners, recipes for kids, and for when you need to feed a crowd.

Unstuffed Cabbage – Get dinner on the table with ease with this one pan unstuffed cabbage meal.

Zucchini Lasagna Casserole That Really Rocks – You’re sure to love this casserole; each mouthful keeps you salivating for the next bite.

Sloppy Joe Stuffed Peppers Recipe

This is always a great go-to meal on busy days because it comes together so quickly.

Course Main Course, Snack

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 243kcal

Author Barbara Bianchi

Ingredients

2 green bell peppers to be stuffed

For sloppy joe filling:

1 tablespoon extra-virgin olive oil
1 pound ground beef
1/2 green bell pepper diced
1/2 red bell pepper diced
1 onion diced
1 tablespoon garlic minced
1/2 teaspoon thyme
salt to taste
15 ounce can tomato sauce
1 tablespoon Apple Cider vinegar
1 tablespoon gluten free Worcestershire sauce I use Lee & Perrins

Instructions

Preheat oven to 375℉
Cut two of your green peppers in half. Remove the seeds and membranes (you can do this with a spoon). Place them in an slightly oiled baking dish and cover with aluminum foil. Partially cook them in your oven for about 15 minutes.
2 green bell peppers
Meanwhile, sauté your diced peppers and onions in olive oil for 5 minutes.
1 tablespoon extra-virgin olive oil, 1/2 green bell pepper, 1/2 red bell pepper, 1 onion
Add garlic and cook for 1 more minute. Remove from the pan and set aside.
1 tablespoon garlic
Brown beef in the same pan. Drain the fat. Then add tomato sauce, vinegar, Worcestershire sauce, thyme, and salt.
1 pound ground beef, 1/2 teaspoon thyme, 15 ounce can tomato sauce, 1 tablespoon Apple Cider vinegar, 1 tablespoon gluten free Worcestershire sauce, salt
Stir peppers and onions back in with the beef and simmer for 10 minutes.
By now, your pepper halves should have become slightly softened in your oven. Take them out and fill them with your beef mixture. Divide the mixture between the halves, gently packing down the mixture.
Pop them back into the oven for 20 minutes until browned and bubbly.

Notes

Today, I cut the peppers in half before stuffing them. Sometimes I just slice off the tops, remove the seeds and membranes with a spoon, and stuff them whole as I did in this quinoa and sausage stuffed peppers recipe.
Canned sloppy joe sauce can contain high fructose corn syrup and the seasoning packets can contain sugar. You can sweeten your homemade sauce with Stevia or your favorite sweetener if you prefer. I find this recipe to be tasty enough without it, but that's up to you.
If beef isn’t your thing, you can substitute ground turkey, ground chicken, ground pork, ground sausage, or ground lamb.
Variations: You can include diced zucchini, mushrooms, or corn to the filling for added flavor and nutrition. The sloppy joes meat is generally mild, but you can add hot sauce or diced jalapeños for some heat.
Make ahead! You can prepare the filling and stuff the peppers ahead of time. Just cover and refrigerate until you're ready to bake.
Leftovers will keep in an airtight container in the refrigerator for 3-5 days or freeze for up to 3 months. Reheat in the microwave or oven.

Nutrition

Calories: 243kcal | Carbohydrates: 14.5g | Protein: 24.9g

The post Sloppy Joe Stuffed Peppers Recipe appeared first on Gluten Free Homestead.