Video: Cook delicious meals with gluten-free ingredients
Recipe: Lasagna with hearty tomato-meat sauce
- For the noodles and sauce:
- 12 gluten-free lasagna noodles (10 ounces)
- Salt and pepper
- 4 teaspoons olive oil
- 1 28-ounce can diced tomatoes, drained
- 1 onion, chopped fine
- 6 garlic cloves, minced
- 1 pound meatloaf mix
- 1/4 cup heavy cream
- 1 28-ounce can tomato puree
- For the filling:
- 16 ounces whole-milk ricotta cheese
- 2 1/2 ounces Parmesan cheese, grated
- 1/2 cup chopped fresh basil
- 1 large egg, lightly beaten
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 pound mozzarella cheese, shredded (4 cups)
For the noodles and sauce:
Adjust oven rack to middle position and heat oven to 375 degrees. Bring 4 quarts water to boil in large pot. Add lasagna noodles and 1 tablespoon salt and cook, stirring frequently, until just tender. Drain noodles, return to pot and toss with 1 teaspoon olive oil. Spread oiled noodles out on baking sheet. Set aside.
Pulse diced tomatoes in food processor until almost smooth, about 5 pulses. Heat remaining 1 tablespoon oil in Dutch oven over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
Stir in meatloaf mix, 1/2 teaspoon salt and 1/2 teaspoon pepper. Increase heat to medium-high, and cook, breaking up any large pieces with wooden spoon, until no longer pink, about 4 minutes. Add cream, bring to simmer and cook, stirring occasionally, until liquid evaporates and only rendered fat remains, about 4 minutes. Stir in processed diced tomatoes and tomato puree and bring to simmer. Reduce heat to low and simmer until sauce has thickened and is reduced to about 6 cups, 15 to 20 minutes. Sauce can be cooled, covered, and refrigerated for up to 2 days; reheat before -assembling lasagna.
For the filling:
Meanwhile, combine ricotta, 1 cup Parmesan, basil, egg, salt and pepper in bowl.
Spread 1/2 cup meat sauce evenly over bottom of 13 by 9-inch baking dish (avoiding larger pieces of meat). Arrange 3 noodles in single layer on top of sauce. Spread each noodle evenly with 3 tablespoons ricotta mixture and sprinkle entire layer with 1 cup mozzarella. Spoon 1 /2 cups meat sauce over top. Repeat layering of noodles, ricotta, mozzarella and sauce two more times. For final layer, arrange remaining 3 noodles on top and cover completely with remaining 1 cup sauce. Sprinkle with remaining 1 cup mozzarella, then sprinkle with remaining 1/4 cup Parmesan.
Cover dish tightly with aluminum foil sprayed with vegetable oil spray. Bake for 20 minutes. Remove foil and continue to bake until cheese is spotty brown and edges are just bubbling, 20 to 25 minutes longer. Let lasagna cool for 15 minutes before serving.
6 to 8 servings
Recipe: Chicken pot pie
- For ATK Gluten-Free Flour Blend:
- 24 ounces white rice flour
- 7 1/2 ounces brown rice flour
- 7 ounces potato starch
- 3 ounces tapioca starch
- 3/4 ounce nonfat milk powder
- For single-crust pie dough:
- 2 1/2 tablespoons ice water
- 6 1/2 ounces (3/4 cup plus 2/3 cup) ATK Gluten-Free Flour Blend
- 1 1/2 tablespoons sour cream
- 1 1/2 teaspoons rice vinegar
- 1 1/2 teaspoons sugar
- 1/4 teaspoon xanthan gum
- 8 tablespoons unsalted butter, cut into 1/4-inch pieces and frozen for 10 to 15 minutes
- For the pot pie:
- 4 tablespoons unsalted butter
- 1 onion, chopped fine
- 2 carrots, peeled and sliced 1/4 inch thick
- 1 celery rib, sliced 1/4 inch thick
- Salt and pepper
- 1 teaspoon tomato paste
- 1 teaspoon minced fresh thyme
- 1 1/2 ounces ATK Gluten-Free Flour Blend
- 2 cups chicken broth
- 1 1/2 pounds boneless, skinless chicken breasts and/or thighs, trimmed
- 1/2 cup frozen green peas
- 1/4 cup heavy cream
- 3 tablespoons minced fresh parsley
- 1 tablespoon dry sherry
To make America's Test Kitchen (ATK) Gluten-Free Flour Blend:
Whisk white rice flour, brown rice flour, potato starch, tapioca starch and nonfat milk powder in a bowl until well combined. Transfer to an air-tight container. Can be refrigerated for up to 3 months.
To make single-crust pie dough:
Combine ice water, sour cream and vinegar together in a bowl. Process flour blend, sugar, salt and xanthan gum together in food processor until combined, about 5 seconds. Scatter butter over top and pules mixter until butter is size of large peas, about 10 pulses.
Pour half of sour cream over flour mixture and pulse until incorporated, about 3 pulses. Pour remaining sour cream mixture over flour mixture and pulse until dough just comes together, about 6 pulses.
Turn dough onto sheet of plastic wrap and flatten into 5-inch disk. Wrap tightly in plastic and refrigerate for 1 hour. Before rolling out dough, let it sit on counter to soften slightly, about 15 minutes. (Dough can be wrapepd tightly in plastic and refrigerated for up to 2 days.)
To make the pie:
Roll pie dough between 2 sheets of parchment paper into 10-inch circle. Remove top parchment sheet. Fold in outer 1/2-inch rim of dough (creating 9 1/2-inch circle). Using index finger of one hand and thumb and index finger of other hand, crimp folded edge of dough to make attractive fluted rim. Using paring knife, cut 4 oval-shaped vents, each about 2 inches long and 1/2 inch wide, in center of dough. Transfer dough, still on parchment, to baking sheet and chill in freezer until firm, about 15 minutes.
Adjust oven racks to upper-middle and lower-middle positions and heat oven to 400 degrees. Bake shaped dough on upper-middle rack until golden brown and crisp, 18 to 20 minutes. Transfer crust, still on sheet, to wire rack and let cool slightly. (Do not turn off oven.)
Meanwhile, melt butter in Dutch oven over medium-high heat. Add onion, carrots, celery, 1/4 teaspoon salt and 1/4 teaspoon pepper and cook until tender and lightly browned, about 8 minutes. Stir in tomato paste and thyme and cook until browned, about 2 minutes. Stir in flour blend and cook until golden, about 1 minute.
Slowly whisk in chicken broth until no lumps remain. Add chicken and cover. Bring to simmer. Reduce heat to medium-low and continue to simmer, covered, stirring occasionally, until chicken registers 160 degrees for breasts and 175 degrees for thighs, and sauce has thickened, 15 to 18 minutes. Remove pot from heat. Transfer chicken to large bowl and let cool slightly. Using two forks, shred into bite-size pieces.
Stir peas, heavy cream, parsley and sherry into thickened sauce, then stir in shredded chicken with any accumulated juices. Season with salt and pepper to taste. Pour mixture into 9 1/2-inch deep-dish pie plate and place parbaked pie crust on top of filling. Bake on lower-middle rack until crust is deep golden brown and filling is bubbly, about 10 minutes. Let pot pie cool for 5 to 10 minutes before serving.
4 to 6 servings
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