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Gluten-Free

Entrée Gluten-Free Recipes Vegan

Tofu Stir-Fry with Sweet and Spicy Peanut Sauce

Tofu Stir-Fry with Sweet and Spicy Peanut Sauce | The Foodie Eats

Tofu Stir-Fry with Sweet and Spicy Peanut Sauce

I have to admit… I have never been a big fan of tofu. There’s something about the texture that can get weird for me. But I will say this… I have also had tofu before that was delicious. So you can rest assured that if I’m sharing a tofu recipe with you, it is going to be delicious! And this tofu stir-fry is everything: sweet, salty, spicy, and savory.

My Favorite Tofu Ever. For Real.

The secret to this dish, IMO, is the preparation of the tofu – which is obviously the star. There are three steps in the process, but it’s SO worth it once you take your first bite! There’s actual texture, not just a soft, mushy piece of soy. And the caramelized glaze can be eaten alone by the spoonful! Just make sure you use a good nonstick pan because it might stick while cooking.

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Tofu Stir-Fry with Sweet and Spicy Peanut Sauce | The Foodie Eats

The Method

Tofu Stir-Fry with Spicy Peanut Sauce
Author: 
 
Ingredients
  • 1 14-ounce package extra firm tofu
  • 2 Tbsp. sesame oil - divided
  • ¼ cup soy sauce
  • 3 Tbsp. molasses (or maple syrup)
  • 2 Tbsp. peanut butter
  • 2 Tbsp. lime juice
  • 1 Tbsp. Sriracha
  • 1 lb. fresh broccoli - florets only
  • 2 red bell peppers - thinly sliced
  • 3 medium carrots - peeled, thinly sliced
  • optional: chopped peanuts (for garnish)
Instructions
  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
  2. Wrap tofu in a several paper towels and set a plate on top to press out excess liquid. Once dry, unwrap tofu and cut into very small cubes (about 100 pieces). Spread out evenly on the lined baking sheet and bake for 25 minutes, until puffy and slightly crispy on the edges.
  3. Meanwhile, add 1 Tbsp. of sesame oil, soy sauce, molasses, peanut butter, lime juice, and Sriracha to a small bowl and whisk until incorporated. Set aside.
  4. Add baked tofu to the sauce and let marinate for 5-10 minutes, stirring occasionally.
  5. Heat a large, nonstick skillet over medium heat. Once hot, add the tofu and about 3 tablespoons of marinade.
  6. Cook for about 5 minutes until browned and caramelized, stirring frequently. Remove from pan and set aside.
  7. Add remaining marinade, broccoli, and carrots to the skillet. Cover and cook for about 4-5 minutes (until carrots are slightly tender), stirring occasionally. Then remove lid, increase heat to medium-high, and add red bell peppers. Cook for 1-2 minutes more, stirring frequently, then remove from heat.
  8. Serve veggies in a bowl on top of white rice. Top with the caramelized tofu and crushed peanuts. Enjoy!


Tofu Stir-Fry with Sweet and Spicy Peanut Sauce | The Foodie Eats

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Entrée Gluten-Free Instant Pot Recipes Soup Vegan

Instant Pot Lentil Dal

Instant Pot Lentil Dal | The Foodie Eats

Instant Pot Lentil Dal

I don’t know about you, but I could eat lentils for breakfast. And as a matter of fact, I often do. I’m just not a bowl of oatmeal kind of guy, even though I know I should be. Recently, my two worlds collided – switching to a plant-based diet meets using the Instant Pot for everything possible. And the first creation is this Instant Pot lentil dal. It is super easy  to make and pretty much fail-proof.


Comfort Food? Yes!

When you think of comfort food, I’d be willing to bet that curry and lentils don’t come to mind. But, in my opinion, this dish is exactly what comfort food is all about. The flavors are warm and rich. And after eating a bowl, you’re left with that satisfied feeling. Isn’t that pretty much the definition? I believe that every cuisine has comfort food dishes. It’s not just mac-and-cheese and casseroles. Mmmm, casseroles…


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Instant Pot Lentil Dal | The Foodie Eats

Instant Pot Lentil Dal
Author: 
 
Ingredients
  • 2 Tbsp. grape seed oil
  • ½ small serrano pepper - finely diced
  • 1 Tbsp. fresh ginger - grated
  • ¼ cup yellow onions - diced
  • 1 Tbsp. garlic - minced
  • 4 Tbsp. green curry paste
  • 13.5-ounce can coconut milk
  • 5 cups vegetable broth
  • 1 Tbsp. curry powder
  • 1 tsp. sea salt
  • ½ tsp. black pepper
  • 1 lb. green lentils
  • 2 Tbsp. lemon juice
  • 8 oz. fresh baby spinach
Instructions
  1. Turn on Sauté setting. Once hot, add grape seed oil, serrano pepper, ginger, and onions. Sauté for 3-4 minutes, stirring frequently.
  2. Add garlic, curry paste, and curry powder and stir to coat. Sauté for another 2 minutes.
  3. Then add all remaining ingredients except spinach. Stir to combine.
  4. Lock lid and switch IP to manual setting and set for 15 minutes. Once cook time is complete, allow pressure to naturally release for 10 minutes. Then switch valve to release remaining pressure.
  5. Remove lid and add spinach, then mix well until spinach is wilted.
  6. Serve with rice and enjoy!


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Entrée Gluten-Free Recipes Side Vegan

Vegan Chickpea Curry with Spinach and Tomatoes

Vegan Chickpea Curry with Spinach and Tomatoes | The Foodie Eats

Vegan Chickpea Curry with Spinach and Tomatoes

My wife and I are in the process of switching to a more plant-based diet (personally, so far, I’ve done about 75/25). So now we will see what my chef skills are truly made of because I’m finding so many vegan/plant-based recipes that taste like… well… crap. That being said… We (with the exception of our 2-year-old daughter) could eat curry almost every day in our household. And this vegan chickpea curry is truly something special!

You Know the 1-Minute Quinoa Trick, Right?

By now, I hope you’ve all jumped on the bandwagon and purchased an Instant Pot. And here’s another reason why you should, if you haven’t already. Not only does adding quinoa to any meal dramatically increase the protein and fiber content, but (admittedly once you’re used to it) it offers a rich and nutty taste that, in my opinion, pairs especially well with curry. More often than not, when making a curry dish, I will forego the brown rice in lieu of quinoa. Plus… it takes a fraction of the time to cook. That’s a win, if nothing else.

Oh, I Almost Forgot to Tell You the Trick

Here are the measurements: 1 part quinoa. 1.5 parts liquid. 1 teaspoon salted seasoning (ie. salt, garlic salt, seasoned salt) . 1 bay leaf.

Here are the times: 1 minute of high pressure cook time. 10 minutes of natural-release pressure. Quick-release remaining pressure, remove lid, and turn off pressure cooker “keep warm” setting or it may overcook and become mushy.

The Secret Ingredients

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Vegan Chickpea Curry with Spinach and Tomatoes | The Foodie Eats

Vegan Chickpea Curry with Spinach and Tomatoes
Author: 
 
Ingredients
  • 2 Tbsp. grape seed oil
  • 1 medium onion - diced (about ½ cup)
  • 1.5 inches fresh ginger - peeled, grated
  • 1 Tbsp. garlic - minced
  • 2 Tbsp. curry powder
  • 14.5-ounce can tomatoes - fire roasted, petite diced, drained
  • 13.5-ounce can coconut milk
  • 15-ounce can chickpeas - drained
  • 1½ tsp. sea salt
  • 8 oz. fresh baby spinach
Instructions
  1. Heat the oil in a large saucepan, then add the onion and ginger. Cook over medium-high heat until softened (about 5 minutes), stirring frequently. Then add garlic and continue cooking for about 1 minute. Add the curry powder, mix well, and cook until fragrant (less than 1 minute).
  2. Add the tomatoes and their juices, coconut milk, and drained chickpeas; bring to a boil. Season with salt and pepper and simmer over medium-low heat until slightly thickened (about 20 minutes), stirring occasionally.
  3. Turn off heat and stir in the spinach, mixing until wilted.
  4. Transfer to a bowl, serve, and enjoy!

 

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Entrée Gluten-Free Recipes Side

Quick Quinoa Fried Rice

Quick Quinoa Fried Rice: A quick, nutritious weeknight meal. Easy | Gluten-Free | Dairy-Free | Vegetarian

Quinoa Fried Rice – A Quick, Nutritious, Meal

I’m a firm believer that everyone needs a collection of easy meals for busy nights. Sure, you can turn to take-out on hectic nights, but it’s cheaper and often healthier to make your own meal. This Quick Quinoa Fried Rice is healthy, inexpensive, and perfect for a quick weeknight meal. It’s also gluten-free, dairy-free and vegetarian!

Quick Quinoa Fried Rice: A quick, nutritious weeknight meal. Easy | Gluten-Free | Dairy-Free | Vegetarian

Why Quinoa Instead of Rice?

Believe me, I love fried rice as much as the next person. And, yes, you can follow this recipe, subbing rice for the quinoa, and still end up with a delicious meal. However, when I have a choice between quinoa and brown rice, quinoa wins out. You can see a comparison of brown rice and quinoa here.

There’s also a fool-proof method of cooking perfect quinoa each and every time using an Instant Pot. Simply add 1 part quinoa, 1.5 parts water (or stock), and cook on high pressure for 1 minute. Then let pressure naturally release for at least 10 minutes. Perfect, fluffy quinoa has never been so easy.

A Note on Onions

Due to my wife’s food intolerances (onions, gluten and dairy – it keeps me on my toes), we often remove onions and use garlic instead – when it works. Below, I’m sharing our family recipe for Quinoa Fried “Rice”, onion-free. Though this dish is delicious without onion,  you can easily scale back on the garlic and add some minced onion (or green onions) instead.
Quick Quinoa Fried Rice: A quick, nutritious weeknight meal. Easy | Gluten-Free | Dairy-Free | Vegetarian

Quick Quinoa Fried Rice
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 large carrot, diced
  • ½ cup frozen peas, defrosted
  • 3 cups cooked quinoa
  • 2 TBS garlic
  • 1 TBS grape seed oil (or vegetable oil)
  • 1 TBS sesame oil
  • 2 to 4 TBS gluten-free soy sauce
  • 3 eggs, beaten
Instructions
  1. Heat wok or large nonstick pan over high heat. Once pan is hot, add grape seed oil and swirl to coat.
  2. Add carrots and cook two minutes, stirring frequently. Then add peas and continue cooking one minute.
  3. Add garlic, stir to incorporate, then immediately add rice, soy sauce and sesame oil. Reduce heat to medium.
  4. Make a well in the center of the wok and add the eggs. Gently scramble until slightly runny, then mix into the quinoa.
  5. Adjust soy sauce to taste and enjoy!

And as Always… Please Pin & Share the Love!Quick Quinoa Fried Rice: A quick, nutritious weeknight meal. Easy | Gluten-Free | Dairy-Free | Vegetarian

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Entrée Gluten-Free Instant Pot Recipes

Pressure Cooker BBQ Chicken – 3 Ingredients, 3 Steps

Pressure Cooker BBQ Chicken: 3 Ingredients, 3 Easy Steps! Indoor BBQ | Instant Pot | Pressure Cooker | Easy Summer Recipe

Pressure Cooker BBQ Chicken

3 Ingredients, 3 Steps

Perfect, fall-off-the-bone barbecue chicken with just 3 ingredients in 3 easy steps – Need I say more? This tender pressure cooker BBQ chicken has layers of flavor and is incredibly simple to make.


Just marinate your chicken, throw it in your pressure cooker, then remove and toss with BBQ sauce before finishing in the oven. Use a foil lined baking sheet for easy clean up, and all you have left to clean at the end is your Instant Pot.

Pressure Cooker BBQ Chicken: 3 Ingredients, 3 Easy Steps! Indoor BBQ | Instant Pot | Pressure Cooker | Easy Summer Recipe

The Best Homemade Barbecue Sauce Recipe

Sure, you can use a bottle of store bought sauce if pressed for time. But trust me, once you try this homemade sauce, you’ll never want to go back to store-bought again.

Pressure Cooker BBQ Chicken: 3 Ingredients, 3 Easy Steps! Indoor BBQ | Instant Pot | Pressure Cooker | Easy Summer Recipe

How to Cook the Chicken

Ingredients:

3-4 lbs. chicken pieces
16 oz. zesty Italian dressing
2 cups BBQ sauce

Method:

  1. Marinate. Add chicken and dressing to a gallon-sized Ziplock bag and marinate for at least one hour (preferably overnight).
  2. Cook. Pour all contents of bag into Instant Pot, lock lid, and use poultry setting (20 minutes, high pressure). Once cook time is complete, allow pressure to naturally release (about 30 minutes). Meanwhile – pour BBQ sauce into a medium-sized bowl. Preheat oven broiler on high.
  3. Char. Carefully individually remove each piece of chicken from Instant Pot with tongs. As you remove them, dip in the BBQ sauce and place on a lined baking sheet. Then place baking sheet under a high broiler for at least 5 minutes, but basically until you have the desired char and caramelization.


The Sauce

BBQ Sauce
Author: 
 
Ingredients
  • 1 cup ketchup
  • ½ cup dark brown sugar
  • ⅓ cup molasses
  • ¼ cup apricot preserves
  • 3 Tbsp. Dijon mustard
  • 2 Tbsp. apple cider vinegar
  • 2 Tbsp. vegetable oil
  • 1 tsp. minced garlic
  • 2 tsp. chili powder
  • ½ tsp. black pepper
  • 1 Tbsp. hot sauce
  • ¼ tsp. ground cloves
  • ¼ tsp. ground allspice
  • ½ tsp. sea salt
Instructions
  1. In a medium saucepan over medium heat – combine all of the ingredients, except the salt, and bring to a boil, stirring well. Let cool, then season with salt.

And as Always… Please Pin & Share the Love!Pressure Cooker BBQ Chicken: 3 Ingredients, 3 Easy Steps! Indoor BBQ | Instant Pot | Pressure Cooker | Easy Summer Recipe

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Entrée Gluten-Free Recipes

Gluten-Free & Dairy-Free Buttermilk Fried Chicken

Gluten-Free Fried Chicken | The Foodie Eats

Gluten-Free Fried Chicken

It seems like every time my wife has a baby, she has to cut something else out of her diet. For one reason or another. After our first daughter was born, bye-bye gluten. And after our second, bye-bye dairy. Well, how in the heck am I ever supposed to eat fried chicken for dinner at home ever again? So, it has become one of the callings of my life to create delicious gluten- and dairy-free food. And in this case specifically… dairy- and gluten-free fried chicken. But still using the buttermilk I so desperately love!

Dairy-Free Buttermilk. Possible? Yes.

It’s super simple to make. The ratio is 1 part lemon juice, 15 parts soy milk. So for this particular recipe, what I do is this: Add 2 oz / 4 Tablespoons / 1/4 cup (it’s all the same) of lemon juice to a measuring cup. Then fill to the 4 cup mark with soy milk. Let sit for 10 minutes. And that’s it – dairy-free buttermilk. Then soak chicken for at least 2 hours. It’s a buttermilk brine. Not absolutely necessary, but totally worth the wait.

Gluten-Free Fried Chicken | The Foodie Eats

Yes, Most Gluten-Free Flour is Ew.

But Not This One!

I know the packaging says baking, but I’ve yet to find a recipe that I can’t literally swap out this flour. Of course, some work better than others, but I’ve found it is BY FAR the most versatile gluten-free flour. And I’m not quite sure why it’s not labeled as an all-purpose flour, because that’s how I use it. It makes some seriously good gluten-free fried chicken!

Gluten-Free Fried Chicken | The Foodie Eats

I Can’t Believe I’m About to Say This, But…

Use This

Not This

And Here’s Why!

I think the biggest mistake people make when cooking friend chicken is to have the oil at too high of a temperature. It’s a tricky thing. And while I’m always looking for any excuse to use my Cast Iron Skillet, which is actually perfect for fried chicken, I also like to take out the guess work in cooking as much as possible. So I opt for an Electric Skillet when it comes to frying chicken. And here’s why…


The only way to fully cook fried chicken on the stovetop without having to transfer it to the oven is to keep the temperature low. In my opinion, the ideal temp is 350F. This will allow the internal temperature of the chicken to come up before the flour begins to brown. Or worse, burn. But if your flour browns too quickly, you will definitely need to transfer it to the oven to complete the cooking process. Otherwise, it will be burned for sure.

Gluten-Free Fried Chicken | The Foodie Eats

This is why I’m a big proponent of an electric skillet for this gluten-free fried chicken. It will regulate the temperature for you, leaving you time to focus on another element of you meal. Or even better, the sauce for your chicken! But if you just want to buy your sauce, I highly recommend checking out “That Sweet Hottness” from Masterchef Season 8 Top 20 Contestant Yachecia. AKA SheikCooks!

Gluten-Free Fried Chicken | That Sweet Hottness | Sheik Cooks | The Foodie Eats

Gluten-Free Fried Chicken | The Foodie Eats

The Method

Gluten-Free & Dairy-Free Buttermilk Fried Chicken
Author: 
 
Ingredients
  • 4 lbs. chicken pieces
  • 4 cups soy milk
  • 2 oz. lemon juice
  • 3 Tbsp. sea salt - divided
  • 1 tsp. black pepper - divided
  • 2 cups gluten-free flour
  • 1 Tbsp. paprika
  • 2 quarts canola oil
Instructions
  1. Make dairy-free buttermilk - Mix together lemon juice, soy milk, 2 Tbsp. salt, ½ tsp. pepper; let sit for 10 minutes.
  2. After 10 minutes - in a large bowl, add buttermilk and all chicken pieces and allow to marinate for at least 2 hours in the refrigerator, mixing a few times.
  3. Take a brown paper bag (or double bag plastic bags) - add flour, 1 Tbsp. salt, ½ tsp. pepper, and paprika. Mix well!
  4. Add chicken to bag (in 3 or 4 piece batches) and toss well until fully coated. Place chicken on a sheet of parchment paper and allow to sit until coating has a paste-like consistency.
  5. Heat oil to 400F in electric skillet until hot. Add as many pieces as skillet can hold. Then once back up to temp, reduce heat to 350F and cook (turning occasionally) until crispy and golden brown on all sides. About 30 minutes.
  6. Remove chicken onto paper towels and allow to drain and cool for about 10 minutes. Then, if needed, transfer to a warm oven.
  7. Serve and enjoy!


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Gluten-Free Fried Chicken | The Foodie Eats

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Gluten-Free Recipes Soup Vegan

Chilled Corn Soup – Whole-Food, Plant-Based

Chilled Corn Soup - Whole-Food, Plant-Based | The Foodie Eats

Chilled Corn Soup

Whole-Food, Plant-Based

I love a great soup. And I love to cook meals where the ingredients are both seasonal and local. But since summers in Florida are so hot, I’m rarely in the mood for soup for about half the year.  So this year, I’ve really been into chilled soups. I was recently asked to cook for a dinner party where the guest of honor is vegan. And since we live just a few miles from all the Zellwood Sweet Corn farms, it was a no-brainer that corn would be the star! So please allow me to introduce our latest creation: a chilled corn soup. It’s a play on creamed corn, but with a bit of coconut and a hint of spice.

Chilled Corn Soup - Whole-Food, Plant-Based | The Foodie Eats

You’ll Need One of These

Chilled Corn Soup - Whole-Food, Plant-Based | The Foodie Eats

The Method

Chilled Corn Soup
Author: 
Recipe type: Soup
 
Ingredients
  • 7 ears shucked corn - kernels removed
  • 4 cups corn stock (or vegetable broth) - separated
  • 4 black peppercorns
  • 2 stems fresh parsley
  • 1 bay leaf
  • 1 medium sweet onion
  • 6 sprigs fresh thyme - divided
  • 2 tsp. sea salt - divided
  • 2 cloves garlic - 1 tsp. minced
  • 1 cup coconut milk
  • 2 radishes - thinly sliced
  • cilantro - for garnish
  • red pepper flakes - for garnish
Instructions
  1. Make corn stock – Put 7 corncobs (kernels removed and set aside), 4 peppercorns, 2 stems fresh parsley, 2 sprigs fresh thyme, 1 bay leaf, and 6 cups cold water in a large pot and bring to a boil over high heat. Reduce heat to medium and simmer for 2 hours. Strain, discard solids, and set aside.
  2. Heat 1 cup of corn stock in a large saucepan over medium-high heat. Add onions, thyme, and 1 teaspoon salt. Reduce heat to medium-low, cover and cook 8 minutes or until onion is softened, stirring frequently.
  3. Add corn (set ½ cup aside for garnish) and garlic, cover and cook 4 minutes.
  4. Then add 3 cups corn stock, coconut milk, and 1 tsp. salt. Increase heat to bring to a boil, then remove from heat; discard thyme.
  5. Place half of corn mixture in a blender. Secure blender lid on blender, but allow steam to escape. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.
  6. Strain corn mixture through a sieve into a large bowl; discard solids. Repeat procedure with remaining corn mixture. Chill at least 4 hours.
  7. With extra corn kernels, place under high broiler until lightly charred.
  8. Top soup with roasted corn, radish, cilantro, and red pepper flakes. Enjoy!


And As Always… Please Pin & Share the Love!Chilled Corn Soup - Whole-Food, Plant-Based | The Foodie Eats

 

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Gluten-Free Instant Pot Recipes Side

Pressure Cooker Southern Baked Beans

Pressure Cooker Southern Baked Beans | Southern Comfort Food | Instant Pot | Barbecue | Indoor Barbecue | Gluten-Free | Dairy-Free | The Foodie Eats

Pressure Cooker Southern Baked Beans

This pressure cooker southern baked beans recipe is incredibly simple to make and full of rich, sweet, and savory flavors. And it’s perfect for all your summer BBQ’s and picnics.

Cooked from Scratch

My wife is a huge proponent of cooking from scratch for two reasons: 1. It’s typically cheaper than purchasing pre-made food. 2. You have total control of the ingredient list and can minimize artificial additives.

However, there’s one draw back to cooking from scratch: It’s time consuming. Unless, of course, you own one of these:

Because this recipe is made in a pressure cooker, the hands-on time is relatively low. After quickly sautéing the bacon, onions and green pepper, add the rest of the ingredients, lock the lid, close the pressure valve, set the manual time for 60 minutes and walk away! No waiting hours for the beans to simmer on the stove top. And the result is a pot of delicious southern baked beans from scratch with minimal hands-on time!

Pressure Cooker Southern Baked Beans | Southern Comfort Food | Instant Pot | Barbecue | Indoor Barbecue | Gluten-Free | Dairy-Free | The Foodie Eats

The Truth About Salt & Beans

Do you know why you wait to add salt until your beans are fully cooked? Most people, like myself for a long time, think it’s because it helps the beans cook more quickly. This seems true, but is actually an illusion. The real reason to wait is this… Salt makes the skin of the beans tough, which is why they then take longer to cook. So this is probably the only time I will ever recommend you wait until the end to season your food. Only with beans!

Pressure Cooker Southern Baked Beans | Southern Comfort Food | Instant Pot | Barbecue | Indoor Barbecue | Gluten-Free | Dairy-Free | The Foodie Eats

The Method

Pressure Cooker Southern Baked Beans
Author: 
Recipe type: Instant Pot
 
Ingredients
  • 1 pound dried navy beans – soaked at least 8 hours
  • 8 slices thick cut bacon - roughly chopped
  • ¼ cup apple cider vinegar
  • 1 medium onion - finely chopped
  • 1 small green bell pepper - diced
  • 3 cups unsalted chicken stock
  • ¼ cup 100% maple syrup
  • ⅓ cup molasses
  • ¼ cup dark brown sugar - packed
  • ⅓ cup ketchup
  • 1 Tbsp. Worcestershire sauce
  • 2 tsp. dry mustard
  • 1 Tbsp. sea salt
  • ¼ tsp. black pepper
  • 2 Tbsp. cornstarch
  • 2 Tbsp. water
Instructions
  1. Soak beans for at least 8 hours, preferably 24. Drain beans and rinse.
  2. Using sauté setting – cook bacon until almost crispy, then add onions, green peppers, and vinegar. Cook until onions and peppers are semi-soft and vinegar is evaporated, making sure to scrape up brown bits from bottom.
  3. Add beans, stock, maple syrup, molasses, ketchup, brown sugar, Worcestershire sauce, mustard, and pepper. Mix well to combine.
  4. Lock lid, close pressure valve, and set manual time for 60 minutes.
  5. Once cook time is complete, allow pressure to naturally release for 15 minutes. Then release remaining pressure and remove lid.
  6. In a small dish, combine cornstarch and 2 Tbsp. of water. Add salt and cornstarch mixture to pot. Switch to sauté setting and cook until desired consistency.
  7. Serve and enjoy!


And as Always… Please Pin & Share the Love!

Pressure Cooker Southern Baked Beans | Southern Comfort Food | Instant Pot | Barbecue | Indoor Barbecue | Gluten-Free | Dairy-Free | The Foodie Eats

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT MY DISCLOSURE PAGE.
Gluten-Free Instant Pot Recipes Side Starter

Pressure Cooker Lemon Risotto with Summer Squash

Pressure Cooker Lemon Risotto with Summer Squash | Instant Pot | Gluten-Free | The Foodie Eat

Pressure Cooker Lemon Risotto with Summer Squash

Summer is almost here! So we’re developing our menu for the season. And this pressure cooker lemon risotto with summer squash was an absolute must for the warmer months! It’s bright and creamy, with a simple-to-execute method. We hope you enjoy it as mush as we did making it!

Pressure Cooker Lemon Risotto with Summer Squash | Instant Pot | Gluten-Free | The Foodie Eats


The Method

Pressure Cooker Lemon Risotto with Summer Squash
Author: 
Recipe type: Instant Pot
 
Ingredients
  • 2 Tbsp. olive oil
  • ½ cup onion – diced
  • 1 lb. summer squash – diced
  • 1 ½ cups Arborio rice
  • 1 Tbsp.  garlic – minced
  • ½ cup dry white wine
  • 4 cups chicken stock
  • zest of 1 lemon – finely chopped
  • juice of 1 lemon – about 2 tablespoons
  • 2 Tbsp. flat-leaf parsley – finely chopped
  • ½ cup Parmesan cheese – freshly grated
Instructions
  1. Using sauté setting - add oil, then add the onion and cook for 4 to 5 minutes or until softened, stirring frequently. Add squash and garlic and cook for about 2 minutes. Then add the rice and cook for 1 to 2 minutes, stirring frequently. Add the wine and cook for 2 minutes, until evaporated. Pour in the stock and mix well, close the lid and vent, switch setting to manual for 4 minutes.
  2. Once cook time is complete, quick­-release pressure, then open lid. Turn off power to avoid overcooking. Add lemon juice, lemon zest, and parsley - mix well. Season with salt and pepper to taste. Add parmesan and mix well.
  3. Ladle into bowl and top with crème fraîche.


And as Always… Please Pin and Share the Love!

Pressure Cooker Lemon Risotto with Summer Squash | Instant Pot | Gluten-Free | The Foodie Eat

THIS POST MAY CONTAIN AFFILIATE LINKS. TO FIND OUT MORE VISIT MY DISCLOSURE PAGE.
Entrée Gluten-Free Recipes

Easy Peasy Lemon-Thyme Bundt Pan Chicken

Lemon-Thyme Bundt Pan Chicken: With roasted vegetables, this easy, one pan meal is the perfect weeknight dinner.

Lemon-Thyme Bundt Pan Chicken

Why a Bundt Pan?

We’ve all heard of one-pan meals, but a bundt pan – for chicken? Trust me, though a bundt pan may not be your go-to pan for cooking dinner, once you try this Lemon-Thyme Bundt Pan Chicken, you’ll never look at bundt pans the same way!


Unlike casserole dishes, where the edges of the pan cook faster than the center, a bundt pan allows the chicken and vegetables to cook evenly. The result is perfectly baked chicken with crispy skin, and flavorful, tender vegetables.

And, when dinner’s done, there’s only one pan to clean. You can’t beat that!

Lemon Thyme Bundt Pan Chicken | With roasted vegetables, this easy, one pan meal is the perfect weeknight dinner. | Gluten-Free

Flavorful Veggies, Endless Options

Nestled under slices of lemon, sprigs of fresh thyme and chicken, the vegetables are roasted with tons of flavor. We use potatoes, fennel, carrots and mushrooms, but there are endless options for veggies. Switch the fennel for celery in a pinch, throw in some parsnips or turnips, leave out mushrooms if you’re not a fan, and enjoy your own personal favorites.

And as Always… Please Pin & Share the Love!Lemon Thyme Bundt Pan Chicken | With roasted vegetables, this easy, one pan meal is the perfect weeknight dinner. | Gluten-Free


The Method

Lemon-Thyme Bundt Pan Chicken
Author: 
 
Ingredients
  • 5 chicken thighs
  • 3 medium carrots - peeled, cut into 2-inch pieces
  • 2 russet potatoes - skin-on, cut into 1-inch chunks
  • 8 oz. baby bella mushrooms - sliced
  • 1 medium onion - cut however you like
  • 3 gloves garlic - minced
  • 1 lemon - sliced into rounds
  • 10 sprigs fresh thyme
  • 3 Tbsp. olive oil - separated
  • salt and pepper
Instructions
  1. Preheat oven to 425 degrees.
  2. Add carrots, potatoes, mushrooms, onions, garlic, and 2 Tbsp. oil to bundt pan. Season to taste with salt and pepper. Mix well.
  3. Top veggies with a layer of thyme sprigs, then a layer of lemon slices. Season chicken with salt and pepper, then add (skin side up) to pan. Spray chicken with a little olive oil.
  4. Bake uncovered for 35-45 minutes.
  5. Remove, serve, and enjoy!

 

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