Gluten Free Ice Cream Sandwich

Happy New Year everyone.  This past year was a roller coaster for me.  As you might know, I went off being gluten free for about 1/2 the year.  After feeling really sick, I decided to go back to being GF right after Thanksgiving.  It was at this time I thought of this very simple recipe.

Know you can do this completely homemade, but mine isn’t.  I use pre-made ingredients.  It is fast to do and even easier to clean up.  So, let’s get right into it.


  1. 1 Tub of Pillsbury Gluten Free Chocolate Chip Cookie Dough

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2. Ice Cream ( I used gelato) – make sure it is gluten free.

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Preheat your oven to 350 degrees

Scoop out dough by the tablespoon onto an ungreased sheet pan.  Give about 2 inches of space between each cookie as when they cook they will spread out.

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Cook for 13 minutes.

Let cook on pan for 2 minutes.  Remove cookies to a cooling rack and let cool until hard.

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Now comes the tricky part and it all depends on how you like your sandwich.  If you like them chewy, scoop your ice cream onto the cookies while they are still a little soft and eat right away.  If you like them hard, scoop the ice cream onto a cooled and hardened cookie and place in a container for the freezer.  Let it sit in the freezer for 24 hrs.

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Larabar Banana Bread Bars – Review



Today I was given a bar to try.  I had seen the Larabars in the stores but honestly have never tried them.  I don’t eat these type of things too often and when I do I am very picky.  I really like the Kind bars and that is my usual go to bar.  Things are now about to change.

First, I usually don’t eat bars because of all the things added to them.  A lot of times there is added preservatives or sugars.  Then there is the gluten.  Finding something that is healthy, tastes good, and is gluten free in a food bar can be a challenge.

When I opened the packaged I was hesitant on it.  Instead of being full of products, it looked like a bunch of stuff mashed together.  It wasn’t the most attrative item.  However, I will give anything a try so I bit into it.  I was completely shocked.  The taste of banana was very predominate and it tasted really good.  After eating the whole bar, pretty quickly, I noticed that I didn’t taste too many flavors.  I tasted the almonds and the banana.  Didn’t know what was holding everything together, but I tasted it also.  So I looked at the ingredients and had to do a double take.  Ingredients were almonds, dates, and unsweetened bananas.  That is it.  Three ingredients.

Here it is about an hour later and I am still amazed.  Nothing bad added to the bar.  Only natural ingredients.  To top it off, nothing is GMO.  In this day and age where everyone talks about being healthy and good for the environment, Larabar really lives up to it.

I went online and saw all the different flavors they have.  Again I was shocked.  Next time I go shopping, I will be looking for some of them to try out.  To check them out online and see their full product list, go here.


Gluten Free Mock Veal Piccata.

Growing up, veal was my favorite dish.  I especially loved it when my mother fried it with a side of spaghetti with butter.  This is my comfort food.  Whenever I eat it, I feel peaceful.  Sadly, growing up, that was just about my extent with veal.  I really never eat it any other way.  As I got older I would try a couple of other dishes like saltimbocca.  But I always went back to a fried cutlet.

As I started getting even older, and moved away from my parents, veal prices went up and for many years I went without eating it.  Now, as I have established myself in this world, I am back to buying and eating veal.  And now that I cook, I can explore different options.

Sadly, my wife doesn’t always eat what I like so I sometimes have to change a recipe to meet her requirements in taste.  One day, I asked my wife what she wanted for dinner and she said lemon chicken.   Well, I didn’t want to start cooking a whole chicken, so I had an idea.  I pan-fried some cutlets and made a lemon sauce.  She loved it and it became a regular meal for us.  One day, I thought, why not do this with veal.  It is like piccata but without as much butter and a little less ingredients.

Well, my experiment went well and this also became a semi regular meal.  Now, as with most of my recipes, the measurements on the ingredients are estimates.  You can use a little more or less of any of them to suit your tastes.

Ingredients (Serves 2):

  1. 8 oz Veal cutlets
  2. 1/4 – 1/3 cup gluten free flour
  3. 1 Tbsp onion powder
  4. 1/2 Tbsp garlic powder
  5. 1 tsp dried grated lemon peel
  6. 1 tsp fresh ground pepper
  7. Dash of salt
  8. 2 Tbsp olive oil
  9. 1 cup stock (I usually use chicken, but vegetable or beef will work also)
  10. 1-2 Tbsp lemon juice


Mix together ingredients 2 through 7 in a bowl.

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Place veal in the flour mixture and coat lightly.  Shake off excess flour and place on a plate.

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Heat up a non stick skillet.  When pan is hot, add oil and swirl in the pan.  Add veal and brown on both sides, usually about 1-2  minutes.  Do not cook the veal – just brown it.

2014-05-08 18.16.21When both sides are browned, remove from a pan onto a plate with paper towel.  This will soak up the excess grease.

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Pour stock and lemon juice into the hot pan.  Scrap up the little tidbits stuck to the pan.  Bring the sauce to a boil.  Also, taste it.  If you want more lemon flavor, add more lemon juice.  You can also add seasonings if you like to the sauce.

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When stock is boiling, place the veal back in and reduce the heat to a simmer.

Let the veal cook about 3-4 minutes and then turn over.  Cook for about another 3-4 minutes.

Remove from pan and serve.  I usually serve this with a pasta, but it also would go well with rice.  Last time I made the dish, I used a gluten free pasta side dish I found in a store.  I really like it but my wife doesn’t.

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Now again, make this dish your own.  I don’t like to much sauce but you can add more to your plate if you want.  You can add capers and onions to the dish to make it a true piccata.  My sauce usually thickens from the flour on the veal.  You can also add some butter or a slurry to thicken your sauce if you want.  Whatever you do though, have fun and enjoy it.

Macaroni & Cheese – Gluten Free Style

So who doesn’t love macaroni & cheese.  We start loving it as a kid, usually from that powdered cheese that usually looks a weird kind of orange.  As we grow older though, most people instead of exploring their pallet will continue to buy and make that powdery product.

Well, now you don’t have to suffer through that weird stuff anymore.  If you thought you don’t have the time to make your own mac and cheese, or you thought it was just too hard, well I am here to tell you it is easy and fast.

As some of my other recipes, this is a very basic one.  There are many spins you can put on this.  But first, let’s get to the recipe.

Ingredients (Serves 4)

  1. 12 oz gluten free pasta
  2. 1/8 tsp salt for pasta water
  3. 2 cups milk
  4. 1/4 cup gluten free flour
  5. 3/4 tsp salt
  6. 3/4 tsp onion powder
  7. 1 cup shredded cheddar cheese – preferably a sharp varietal


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  • Put a pot of water to cook the pasta on the stove with a medium high heat.  Add the salt and bring to a boil.  When water is boiling, add pasta and cook until al dente.
  • Combine milk, flour, salt and onion powder in a pot.  Whisk well.
  • Place a low heat under the milk and bring to a boil, stirring often.  When milk boils keep whisking until it thickens.
  • Turn off heat and add cheese.
  • Drain cooked pasta and add sauce.  Mix well and serve.

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It is that simple.

*For the record, the pictures show ingredients for 2 servings.

Now, there are so many changes you can make to this.  Here are some to try.

  1. Add cooked broccoli, turkey, lobster or any other vegetable or meat that you like.
  2. Use different cheeses.  I actually used a colby/jack mix.
  3. Use different pasta shapes.  As you can see, I used a penne.
  4. Use different flours.  I used Hodgson Mill Baking Flour.  It is made from brown rice, tapioca starch and cornstarch.  A garbanzo bean flour or almond flour will give different tastes to the dish.
  5. Use different type of milk.  I usually use Lactaid brand skim milk.  When I made this dish above last time, I used heavy cream.  Different fat contents will give different texture and thickness to the sauce.
  6. Add butter.  I don’t add any but adding some will give it a creamier.
  7. Add hot sauce.  I don’t like mine spicy but you can add a sauce or chili powder.  Some people also add mustard powder.

There you go.  So now there is no reason to ever eat powdered cheese mac and cheese again.  You’re welcome.

Chicken Alfredo

This was a fun meal to make. It brought back memories of when I worked at Olive Garden. I was responsible for making all the soups and sauces and this one was one of the easiest and fastest sauces to make. Naturally, I made it so often that when I came home, I didn’t want to ever look at it again. Now, as many years have gone by, I am ok with looking at it and I actually had a hunger for it. So I decided to tackle this recipe at home.

Now, this is a very basic recipe. There are so many things you can do with it and changes that can be made. What I would say, especially if you never made an alfredo sauce before, is to make this one only once. Then, make it your own. Some ideas are to change the type of cheese. Maybe use fresh garlic. You can cook the chicken different ways to get different flavors. You can even not use chicken and instead use turkey or dare I say….steak. Hmmm…a nice grilled skirt steak….now that is something I am going to have to try. You can also change the way you cut your meat. I sliced my chicken. You can dice it, shred it, or even leave it whole. You can even leave off the protein and just serve it with pasta. And there again, you can use fettuccine, spaghetti, penne, etc.  The combinations of changes are numerous.  So live life a little and experiment.

Also, as a reminder, this is not for those worried about fat and cholesterol.  This is not the most healthy dish out there.

Ingredients (Serves 4)

  1. Chicken Cutlets, Boneless and Skinless – 4 each
  2. Heavy Cream – 2 cups
  3. Parmesan Cheese Grated – 3/4 cup
  4. Crushed Garlic – 1 tsp
  5. Butter – 1 stick (1/2 cup)
  6. Salt & Black Pepper – to taste
  7. Olive Oil – 2 Tbsp
  8. Pasta (I used Spaghetti as this is what I had on hand) – 8 oz


Chix Alfredo 1  First this is to put up a pot of water and place a high heat under it for the pasta.  Add some salt to the water and when it is boiling, cook the pasta.  Drain pasta when it is done.






Chix Alfredo 4While pasta water is getting ready to boil, do your prep work.  First, cut up your chicken into strips.  Sprinkle them with salt and pepper to taste.  You can also add some garlic and onion powder if you wish.




Chix Alfredo 5Next, measure out your cheese, heavy cream, butter and garlic.  To make the sauce faster you can melt your butter or use the spreadable type.  I cut my butter up into chunks and it took awhile for it to melt.







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When water starts to boil and you add the pasta, start the rest of the meal.  Put the butter into a pot and add the cream.  Place a low flame under it.  A high heat will scorch the cream and burn it.  You want to bring the temperature up slowly to melt the butter and blend the two together.

Chix Alfredo 2Next, heat up a pan with the olive oil.  Add the chicken and saute it until browned and cooked through.  When the chicken is done, remove it to a plate or bowl and cover it to keep it warm.







When the cream is heated and small bubbles start to appear, mix in the garlic.  Do not boil the cream.  Add some salt and pepper to taste.  After a minute or two, add the cheese and whisk constantly to combine all the ingredients and melt the cheese.  Cook for about 5 minutes to reduce the cream. It should start to thicken.  Constantly whisk the sauce.

When the sauce is to your thickness, add some to the pasta.  Plate up the pasta and top with the chicken.  Pour some more sauce on top of the dish and garnish.

Chix Alfredo 3





Gluten Free Chocolate Chip Banana Pancakes

I was looking online the other day and I saw a recipe for chocolate chip banana pancakes.  They looked so good that I had to try them out my way.  I have to say, I am so glad that I did because this is my new favorite breakfast.

Now, I have to state, this is not completely home-made.  I used a pancake mix instead of making my own.   Also, if you follow this recipe the exact way, be careful if you have a nut allergy as the mix I use has almonds in it.

Ingredients (Serves 2):

  1. 1 Cup Pamela’s Pancake/Waffle Mix
  2. 1 Egg
  3. 3/4 cup water
  4. 1 Tbsp Oil
  5. 1 Banana (ripe and preferably a little mushy)
  6. Chocolate Chips (amount is up to you based on how much you want)

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  • Preheat griddle with some non-stick spray (you can use oil) to high
  • Peel banana and place in bowl with the water and oil.  Mash up the banana until it is smooth.
  • Add the egg and whisk together until well blended.

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  • Add pancake mix and whisk until well blended.
  • When griddle is hot, drop batter to form pancakes
  • Add chocolate chips to the pancakes.  Use as much or as little as you like.

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  • After about a minute or two, lift up an edge to see if the first side is solid and browned.  If it is, flip pancakes.  For normal pancakes, you would flip them when bubbles form in the cakes, but this doesn’t seem to happen with gluten free cakes.

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  • After about 2-3 minutes flip cakes again just to make sure they are cooked throughout.  Remove to plate in a stack.
  • Serve with butter and syrup

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Old Fashion Meatloaf

There is nothing like comfort food.  Meatloaf is the poster child for comfort food.  Almost everyone has had this growing up because it is inexpensive and easy to make.  Sadly this is not the version I grew up on.  The meatloaf my mother used to make was the best ever and sadly there is no way to make it gluten free.  Well, there is but it would take a number of hours.  This version is good but doesn’t give me those comfort feelings.  It does satisfy my stomach though.  It also goes well with my homemade mashed potatoes.


  1. 1 Lb ground beef
  2. 8 oz can of tomato sauce
  3. 1 cup gluten free bread crumbs
  4. 1 egg2014-04-20 16.53.19
  5. 1/4 cup carrots
  6. 1/4 cup celery
  7. 1/2 cup onion
  8. 1 tsp minced garlic (I used jar crushed garlic but you can use fresh)
  9. 1 tsp each oregano, basil, parsley
  10. 1 Tbsp grated parmesan cheese
  11. 1 Tbsp Worcestershire sauce
  12. Salt and pepper

Preheat oven to 350 degrees.

Dice up onion, carrots and celery.  Saute over medium heat until softened.

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Add garlic and cook 2 minutes.  Do not brown the vegetables.  Remove from heat and cool down in the fridge or freezer.

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Place chopped meat in bowl.  Add spices and cheese.  Add cooled down vegetables.  Mix well.  I put on a latex glove and mix this by hand.

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Add 4 oz of the tomato sauce, egg, and Worcestershire sauce.  Mix well. Add bread crumbs and mix together. Again I do this by hand.

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After everything is mixed together, if it is too moist you can add more bread crumbs.

Take mixture and place on a pan, forming it into a loaf.  Some people will tell you that you have to use a loaf pan but I have not had any problems using a pan and it is easier to cut and serve the loaf from a flat pan then a loaf pan.  Take remaining sauce and pour over the loaf.

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Bake for about 1 hour.  Cook until internal temperature is 160 degrees F.  Cut into 4 equal pieces and serve.

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Mashed Potatoes

This is a naturally gluten free dish.  I was making this when I made my meatloaf, so I thought I would post it.  It is very easy to make your own mashed potatoes, so I don’t know why anyone would want to use instant ever again.


  1. 2 each Potatoes
  2. 1 Tbsp Butter
  3. 1/2 cup milk
  4. Pot of water
  5. Salt


Clean your potatoes under cold water.  Peel skin off, unless you like them in your mashed potatoes.  Cut into pieces.  They don’t have to be uniform sizes but the smaller they are the faster they will cook.

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Fill a large pot with water.  Put cut up potatoes into water.  Add some salt.  Place on stove and bring to a boil.

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Potatoes are done when you can stick a fork into them with no resistance.  They should be nice and soft.  Drain water.

Now is the fun part.  I use a hand masher to mash up the potatoes.  You can use a hand mixer or a food processor.  It doesn’t make a difference.  I keep the potatoes in the pot they were cooked in.

Add 1 tbsp butter.  If you want more, please add some more.  Add the milk.  If you want your potatoes creamier add more milk.  At this point taste them.  If they need more salt, add some.   Put a small heat under the potatoes and heat them back up.

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Serve with your favorite meal.  You can also add many things to them like garlic or cheese.  You can top them with gravy if you want.  You can use them for another dish like shepherds pie.  No matter how you serve them, enjoy them.

Serves 2

Spaghetti & Meatballs

One thing I got worried about when I went gluten free was how am I going to eat great foods like Spaghetti and Meatballs again.  Well, now that I am experienced in gluten free I have my answer.  Being gluten free doesn’t have to stop me or you from enjoying a great meal.

I have been making this dish since I have been a teenager (non-gluten free versions).  I learned it from my mother and it does differ a little from traditional recipes.  Many people will fry up their balls first brown them.  I don’t.  Many people add sugar to their sauce to break down the acidity.  Again, I don’t.  One thing about this recipe is that you can play with it.  You don’t have to use the spices and herbs I use.  You can use different meats for the balls.  You can use different types of tomatoes.  I used canned tomatoes and dry herbs.  You can use all fresh ingredients.  That is one reason I love this recipe.  Everytime you make it, it can be different. You can easily make this your own recipe.

One other side note.  I never measure out my spices and herbs for this recipe.  I just pour them into the sauce and “eyeball” it.  However, to give some sort of direction I am putting in some measurements.  Needless to say, you will need to taste your sauce and adjust it to your liking.

Meatballs (Serves 4):

  1. 1 Lb Ground BeefMeatballs & Spag 12
  2. 56 grams Gluten Free Bread Crumbs
  3. 2 Eggs
  4. 1 Tbs Granulated Garlic Powder and 1 Tbs Granulated Onion Powder
  5. 1/2 Tbs each Parsley, Basil, Oregano
  6. 1 Tsp each Dehydrated Onion and Garlic
  7. 1 Tsp fresh Ground Pepper
  8. 1/8 Cup Grated Parmesan Cheese


Meatballs & Spag 15

Meatballs & Spag 14

A word about the meat.  I use a low-fat beef.  Some people like to use a higher fat content like a 80%.  Some like to use a combination of beef, veal and pork.  Again, you can use whatever type of meat you want and whatever fat content you like.  I use the 90% more for health reasons.  I also only use beef because my wife won’t eat pork and it is hard to find a decent ground veal around where I am.





Take the eggs and scramble them into a bowl.  Set aside.

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Take the beef and place it in a bowl.  Add bread crumbs, spices, herbs and parmesan cheese.  Mix together.

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Take eggs and pour onto meat. Mix well. Set aside.

Meatballs & Spag 16

Tomato Sauce:

  1. 1 can (28 oz) Plum Tomatoes
  2. 1 can (28 oz) Diced Tomatoes
  3. 1 can (6 oz) Tomato Puree
  4. 2 Tbs Garlic Powder, Onion Powder, Parsley, Oregano, and Basil
  5. 1 Tbs Dehydrated Onion and Garlic
  6. 2 tsp Red Pepper Flakes


One note about the tomatoes.  You can use any type and style you want.  I sometimes use a can of sauce instead of the plum tomatoes.


Pour all ingredients into a large soup pot.  Stir everything together until the tomato paste is broken up and smooth.

Meatballs & Spag 11








Bring meat over to the stove.  Using a 1/2 oz scoop, scoop meat and drop balls into the sauce.  If you don’t have a scoop you can use your hands to make the balls.  If you do this, put some oil on your hands first so the meat won’t stick.

Meatballs & Spag 4Meatballs & Spag 5








Cover pot.  Place a medium heat under the pot and bring the sauce to a boil.  When the sauce starts to boil, reduce heat to low.  Being very careful, stir the sauce every now and then to prevent burning on the bottom of the pot.  Be careful the first time as the balls can break up into the sauce.  Let the sauce and balls cook for about 45 minutes.

When sauce is half way done, place a pot with water on the stove for the spaghetti.  Put some salt in the water and bring to a boil.  When the water boils, place the gluten free spaghetti into the pot and cook for about 10 minutes or until pasta is soft and to your desired texture.  I use 2 oz of spaghetti per person so for a serving of 4 I would use 8 oz.

Meatballs & Spag 3


Now I know I will hear some arguments about how to cook the spaghetti.  Some will say don’t break the pasta in half (I do).  Some will say add oil to the water.  Again, make it however you want to.

When the pasta is cooked, drain the water and add some of the sauce to the pasta.  Mix it together.  This will prevent the pasta from sticking together.  Place on a plate.  Spoon 5 meatballs on top of the spaghetti and cover with sauce.


Meatballs & Spag

Dinner is Served.   You can add some garlic bread and a nice red wine to finish out the dish.


Beef Stew – For Those Cold Day

During the winter when it was freezing out I wanted something that would be satisfying and warm me up. I was getting tired of my usual weekly menu and needed a change. When I was online one day, I saw a recipe for beef stew for a crock pot and I thought, I don’t have a crock pot but I can still make the stew. So, I went out shopping, got the ingredients, and made way to much stew. But is was so worth it because it was soooo good. And the cold was around for a while so I had meals for another day.

Now when I made this dish,  I didn’t measure out anything and it made about 8 servings. This is a dish that exact measurements aren’t needed and you can add whatever you want.  However, to help you in making the dish, I will give amounts for the ingredients which is pretty much what I used.



  • 1 1/2 lb cubed steak (I used precut stew meat but you can buy a steak like sirloin and cut it up)
  • 3 Carrots – peeled and rough chopped
  • 6 Celery Stalks – rough chopped                                                                                                SAMSUNG
  • 1 Parsnip – peeled and rough chopped
  • 2 Large Potatoes – peeled and rough chopped
  • 1 Onion – peeled and rough chopped (pearl onions work well also and require no prep)
  • 1/2 Frozen Peas
  • 64 oz Beef Broth
  • 2 cans Diced Tomatoes
  • Olive oil
  • Gluten Free Flour or Corn Starch



Take your steak and coat in either the corn starch or flour.



I decided to use flour just out of personal preference. Heat oil in a large stock pot and sear off meat. SAMSUNGYou don’t want to cook the meat all the way through, just brown it. You sear it to seal in the juices. Also, you can do this in batches if the pot isn’t large enough.






SAMSUNGAfter the meat is browned and removed from pot, add onions and more oil if needed. SAMSUNGSaute the onions until soft and translucent. If you are using pearl onions, do not do this step. They will be added at the end.








When the onions are done, add some flour to make a roux. Cook this for a couple of minutes until the roux starts to brown. Add carrots, celery, parsnip, potatoes, beef, and stock. Stir well. Add any seasoning you like. They can be fresh or dried. I added some basil, oregano and salt. Again this is to your preference. Bring the stew to a boil.




When it boils, reduce heat to a simmer, cover and let cook for about 1 1/2 hours. When the stew is done, add the canned tomatoes and peas. If you are using pearl onions, add them also. Bring back to a boil and remove from heat. If the stew is still thin and not to your desired thickness, make a cornstarch slurry to add to it to thicken it up.





Serve with some nice crusty bread (Make sure it is Gluten Free), polenta cakes or some corn bread.