Introduction
Gluten-free diets have become increasingly popular in recent years, and for good reason. For those with celiac disease or gluten sensitivity, avoiding gluten is a necessity, but even those without these conditions can benefit from a gluten-free diet. In fact, many people report feeling better overall when they cut gluten out of their diets. However, some may falsely believe that gluten-free diets are limiting and bland. This couldn’t be further from the truth! With the right ingredients and techniques, gluten-free meals can be just as delicious and satisfying as their gluten-filled counterparts. In this article, we’ll explore some unique and delicious gluten-free recipes for dinner.
Gluten-Free Stuffed Peppers
Ingredients:
4 bell peppers
1 lb ground turkey or beef
1 onion, chopped
2 cloves garlic, minced
1 cup cooked quinoa
1 can diced tomatoes
1 tsp cumin
1 tsp chili powder
Salt and pepper to taste
Steps:
Cut the tops off the bell peppers and remove the seeds.
Heat a skillet over medium-high heat and cook the ground meat until browned.
Add the onion and garlic and cook until softened.
Add the cooked quinoa, diced tomatoes, cumin, chili powder, salt, and pepper, and stir until well combined.
Spoon the mixture into the bell peppers.
Place the stuffed peppers in a baking dish and bake at 375°F for 30-35 minutes, or until the peppers are tender.
Gluten-Free Butternut Squash Risotto
Ingredients:
1 butternut squash, peeled and diced
4 tbsp olive oil, divided
6 cups chicken or vegetable broth
1 onion, chopped
2 cloves garlic, minced
2 cups arborio rice
1 cup white wine
1 cup grated Parmesan cheese
Salt and pepper to taste
Steps:
Preheat the oven to 400°F.
Toss the diced butternut squash with 2 tbsp of olive oil and spread it out on a baking sheet.
Bake for 20-25 minutes, or until the squash is tender and lightly browned.
In a large pot, heat the remaining 2 tbsp of olive oil over medium heat.
Add the onion and garlic and cook until softened.
Add the rice and stir until well coated in the oil.
Add the white wine and stir until it has been absorbed by the rice.
Add 1 cup of broth at a time, stirring constantly and allowing each cup to be absorbed before adding another.
Once all of the broth has been added and absorbed, stir in the grated Parmesan cheese and the roasted butternut squash.
Season with salt and pepper to taste.
Gluten-Free Chicken Piccata
Ingredients:
4 boneless, skinless chicken breasts
1/2 cup gluten-free flour
1/2 tsp salt
1/4 tsp black pepper
4 tbsp butter, divided
1/4 cup white wine
1/4 cup chicken broth
2 tbsp freshly squeezed lemon juice
2 tbsp capers
Steps:
Place the gluten-free flour, salt, and pepper in a shallow dish and stir to combine.
Dredge each chicken breast in the flour mixture, shaking off any excess.
In a large skillet, melt 2 tbsp of butter over medium heat.
Add the chicken breasts and cook for 5-6 minutes per side, or until golden brown and cooked through.
Remove the chicken from the skillet and set it aside.
Add the white wine, chicken broth, lemon juice, and capers to the skillet and stir to combine.
Bring the mixture to a simmer and cook for 2-3 minutes, or until the sauce has thickened slightly.
Stir in the remaining 2 tbsp of butter until melted and well combined.
Pour the sauce over the chicken breasts and serve immediately.
Conclusion
Gluten-free diets don’t have to be limiting, especially when it comes to dinner. With the right ingredients and techniques, gluten-free meals can be just as delicious and satisfying as their gluten-filled counterparts. These three recipes are just the beginning of the many possibilities for gluten-free dinners. So get creative and explore the world of gluten-free cooking!
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