This was the first oven baked rice recipe that we tried, about 5 years ago. We’ve tried other recipes since, but keep coming back to this one.

Oven Baked Mushroom Rice

• 1 tbsp olive oil
• 1 cup sliced mushrooms (any type)
• 1 cup long-grain rice
• 1-1/2 cups hot chicken or beef stock
• Freshly ground black pepper

Instructions:

1. Preheat oven to 400°F
2. In a non-stick skillet, heat the oil over medium-high heat.
3. Add mushrooms, and sauté for 5 minutes.
4. Stir in rice in and stock
5. Transfer to greased, 6-cup casserole.
6. Cover and bake in preheated 400°F oven for 20 minutes, or until liquid is absorbed and rice is tender.
7. Let stand for 5 minutes before serving.
8. Season with pepper to taste.

Serves 4.

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For more Gluten Free links and cookbooks list, please visit No Gluten Recipes and Information.

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The recipe is from the Canadian cookbook, Quickies: Ten Quick Ways with Everyday Foods. The instructions don’t say to pierce the squash, but I usually poke it with a fork once or twice before microwaving.

Acorn Squash With Ginger

• 1 small acorn squash
• 3 tsp butter
• 1 garlic clove, crushed
• 3 thin slices fresh ginger

1. Microwave the acorn squash on high, for 3 minutes.
2. Peel the squash, and thinly slice it, discarding the seeds.
3. Cut the squash into bite sized pieces, and sauté in butter, with garlic and ginger.
4. Sprinkle with pinches of salt and pepper.

Serves 2.

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Gluten Free Chocolate Cookies

• 2 cups rice flour
• 1/2 cup cocoa powder, sifted
• 1/2 cup cornstarch
• pinch cinnamon
• 3/4 cup canola oil
• 1 tsp pure vanilla
• 1 tbsp granulated sugar (for topping)

1. In bowl, whisk together flour, cocoa, cornstarch and cinnamon, then set aside.
2. In large bowl, beat oil with sugar, until light and fluffy.
3. Beat in vanilla
4. Stir in flour mixture in 3 additions, gently using hands if necessary, to incorporate.
5. Roll by tablespoonfuls into 1-inch balls.
6. Place 2 inches apart on ungreased baking sheets
7. Dip tines of fork into sugar, then press crisscross pattern onto cookies, flattening to 1/4 inch thick.
8. Bake in centre of 325°F oven for 18-20 minutes, until firm to touch.
9. Let cool completely on pans on rack.

Makes about 45 cookies.

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Last weekend, I bought The G.I. Diet Menopause Clinic, by Canadian author, Rick Gallop. It’s similar to others in his G.I. Diet series, with easy to follow meal plans and recipes.

The chef made several of the recipes from Week 1, and we’ve enjoyed them (some a bit more than others). He adapted a few of the recipes, to include ingredients that we prefer, and followed the instructions exactly for others.

Thursday he made braised halibut on spinach. I’m not a fish lover, but this meal was so good that I ate the leftovers today in a tossed salad.

Here’s the chef’s version of the recipe, with a picture of his finished dish.

Braised Halibut on Spinach

• 1 pkg (10 oz) frozen chopped spinach
• 1 lb Pacific halibut
• 1 tbsp grainy mustard
• 1 tsp Dijon mustard
• 1 tbsp grated lemon zest
• 1/2 tsp freshly ground pepper
• 2 tsp olive oil
• 3 cloves garlic, crushed
• 1/2 onion, chopped
• 1/4 tsp salt
• 1/2 cup water

1. Preheat oven to 375°F
2. In medium saucepan, bring 1/2 cup water to boil. Add frozen spinach, cover and cook for 2-3 minutes, or until thawed.
3. Drain spinach in colander, and squeeze out as much water as possible.
4. Rinse and pat fish dry with paper towel.
5. In small bowl, mix mustards, lemon zest and pepper. Coat fish on all sides with this mixture, and set aside.
6. In large ovenproof frying pan, heat oil over medium-high heat.
7. Add garlic and onion and cook for 8 minutes, or until softened.
8. Reduce heat to medium and stir in spinach and salt.
9. Pour in water, and place fish on top of spinach mixture.
10. Cover and cook for 15-20 minutes, or until fish just flakes with a fork.

Serves 4.

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Pasta Carbonara

• 6 slices Prosciutto
• 2 cups mushrooms
• 1 egg
• ¼ cup cream
• Pepper to taste
• Parmesan cheese (grated)
• Fresh curly parsley a few sprigs
• Fresh Italian parsley a few sprigs
• Fresh garlic chives
• 6 oz pkg gluten free Linguine or spaghetti

1. Slice mushrooms, dice prosciutto, dice parsleys and chives and set aside.
2. Place pasta in pot with enough water, a dash of salt and a bit of olive oil bring to boil and cook until el dente.
3. In large mixing bowl beat egg with the cream and add pepper and set aside
4. Next while the pasta is cooking sauté the mushrooms in olive oil and a bit of butter as the pasta is almost ready add the prosciutto and herbs to the mushrooms.
5. When pasta is ready drain and toss in the egg and cream and add  parmesan and mix in the sautéed mushrooms mixture.

Serves 2.

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And when he says to watch carefully, please take his advice! The chef turned his back on our dinner for about 5 minutes, and we almost lost it! Suddenly, it was engulfed in flames, but the chef managed to retrieve it, without too much harm done.

So, it was a little crispy on the outside, but moist and flavourful, and done to perfection inside. The rosemary was from our garden, and added a nice touch to the meal.

Grilled Rack of Lamb

• 1 rack of lamb (we used Australian from Costco)
• 1 heaping tbsp Dijon
• 1 tbsp Lemon Juice
• 1 tbsp Olive Oil
• One stem of Rosemary (Cut in thirds)

1. Mix all ingredients in a bag with the rack of lamb
2. Place in fridge until ready to BBQ (1-2 hours)
3. Set BBQ on medium and place rack on
4. Spread remainder of marinade on rack
5. Watch carefully turning occasionally for approx. 5 minutes a side for medium rare

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If you’d rather not use the mix, you could use 2 cups of thinly sliced cabbage and 1 cup of carrot strips.

Cabbage and Carrot Slaw

• 3 cups cole slaw mix (shredded cabbage and carrots)
• 2 tbsp cider vinegar
• 1 tbsp olive oil
• Salt and pepper

1. In a large salad bowl, toss the cole slaw mix, vinegar and oil.
2. Season with sale and pepper to taste.
3. Cover and refrigerate at least one hour before serving.

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Skillet Beef and Macaroni

• 8 oz uncooked macaroni or other gluten free pasta
• 1/2 lb lean ground beef
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1-1/2 tsp oregano
• 1-1/2 tsp dried basil
• 10 oz can mushrooms
• 1 can (6 oz) tomato paste
• 1 cup water
• 1 tsp Worcestershire sauce (gluten free)
• 2 tbsp grated Parmesan cheese
• 2 tbsp chopped parsley

1. Cook pasta according to package directions, and set aside.
2. Place beef, onion, garlic, herbs and mushrooms in a skillet.
3. Cover and cook over medium heat, stirring occasionally, 8 to 10 minutes, or until beef is fully cooked.
4. Add tomato paste, water, Worcestershire sauce, cheese and parsley.
5. Stir to combine with meat mixture.
6. Stir in pasta, and heat thoroughly.

Serves 6.

Southwestern Chicken

• 3 skinless bone-in chicken breasts
• 1/2 cup hot salsa
• 1/4 cup white wine
• 1-1/2 tbsp olive oil

1. Place chicken in oven proof pan.
2. Stir together the salsa, wine and olive oil.
3. Pour the salsa mixture over the chicken.
4. Bake, uncovered, at 375°F, until chicken feels firm to the touch, about 45 minutes. Baste every 15 minutes to keep the chicken moist.

Serves 6.

The recipe is adapted from Quickies: Ten Quick Ways with Everyday Foods,one of my favourite cookbooks.

Spanish Dinner

• 1 lb ground beef
• 1/4 cup diced onion
• 1 tbsp olive oil
• 2 cups corn
• 28-oz can diced tomatoes
• 1/4 cup sliced stuffed green olives
• 1 cup instant rice
• 3/4 tsp dried thyme
• 1/2 tsp oregano
• 1/2 tsp basil
• 1/2 tsp garlic powder

1. In large saucepan, cook onion in oil, over medium high heat, for 5 minutes.
2. Add ground beef and cook, stirring often, until meat is browned.
3. Add corn, tomatoes, olives, rice and seasonings.
4. Cover tightly. Simmer, stirring often for 10 minutes.

Serves 4.

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You can find more information on the gluten free section of my Excel tips website.

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