Archive for category Recipes: Main Dishes

Gluten-Free Globetrotting – Hold The Gluten Podcast Episode 51

The latest episode of Hold The Gluten Podcast is now live!

Episode 51 “Gluten-Free Globetrotting ” Features:hold the gluten podcast

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Gluten Free Savory Pumpkin Macaroni and Cheese

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Savory Pumpkin Macaroni and Cheese

Linus, “I’ve learned there are three things you don’t discuss with people: religion, politics and the Great Pumpkin.”  (From the classic movie, It’s The Great Pumpkin, Charlie Brown)

I’m totally having a love affair with Fall right now!  We’re in the “honeymoon phase” so I’ve yet to find out that Fall doesn’t take out the trash, put the toilet seat down, or pick up his socks.  Ahem, anyway…  My last few posts have been about “eating seasonally” and I’m happy to continue the theme!  Our local farm stand has pumpkins out the wazoo right now.  Did you know that you can buy a pumpkin, cook it, and make puree?  I guess that’s where the canned stuff comes from!  If you need step by step instructions, check this out.  What’s better than a savory baked pumpkin mac n cheese on a blustery day?  Did I mention this is topped with homemade parmeasan cheese bread crumbs?  Oh yeah, I totally went there!  By the way, the health benefits of pumpkin aren’t too shabby either.  Enjoy!

Pumpkin Macaroni and Cheese

  • 16 ounce bag of gluten free pasta
  • 1 1/2 cups pumpkin puree
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded fontina cheese
  • 3/4 cup shredded gouda cheese
  • 1/2 cup half & half
  • 1/2 teaspoon nutmeg
  • salt/pepper to taste
  • 4 slices of gluten free bread
  • 1 cup grated parmesan cheese
  • 2 tablespoon olive oil

Preheat oven to 375 degrees.  Cook pasta to al dente.  While pasta is cooking, combine pumpkin, cheddar, fontina, gouda, half & half, nutmeg, salt & pepper in a saucepan over low/medium heat.  Stir pumpkin/cheese mixture until melted and thoroughly combined.  Put drained al dente pasta into a large bowl.  Pour pumpkin/cheese mixture onto pasta and toss to coat.  Once combined, pour pasta into an 11 x 7 inch baking dish.  Toast four pieces of gluten free bread and break into small breadcrumbs.  In a bowl combine breadcrumbs, olive oil and parmesan cheese.  Sprinkle mixture evenly over the top of the mac n cheese.  Tent with tin foil.  Bake covered for 20 minutes.  Remove tin foil and bake for five minutes uncovered.  Remove from oven and top with additional grated parmesan cheese.

hold the gluten
gluten free pumpkin macaroni and cheese

hold the gluten

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Happy Gluten Free Cinco de Mayo!

Oh Mexican Independence Day, how I love you so! What other holiday would I be able to indulge in so many gluten free options? Heavenly guacamole. Nachos smothered in cheesy goodness. Corn tortillas filled with whatever your heart’s desire. Let us not forget the frozen margaritas (brain freezes never felt so darn good)!

In honor of this wondrous day, I would like to share with you my version of Tortilla Pie. Credit for my inspiration goes to Family Fun Magazine. I was leafing through their latest edition (May ’09) and saw a recipe for “Stacked Burrito Pie”. They used flour tortillas and ground beef (which I omitted for my recipe), but their version got me thinking of what I could do with gluten free corn tortillas.


Oh yeah, this one is a keeper!

Tortilla Pie

4 gluten free corn tortillas
1/2 cup sour cream
1 cup salsa
Tabasco sauce to taste
1/2 cup corn kernels (drained)
1/2 cup black beans (drained & rinsed)
8 ounces of Mexican Blend shredded cheese

Preheat oven to 350 degrees. Grease the bottom and sides of an 8-inch round baking dish with butter. Place the first tortilla (the small 6-inch tortillas) into the bottom of the buttered pan. Using a spatula, evenly spread two tablespoons of sour cream over the tortilla, then spread 1/4 cup salsa, a few dashes of Tabasco, two tablespoons each of corn and black beans. Finish the layer with an even coating of shredded cheese. Place the next corn tortilla on top of the cheese and repeat layering the sour cream, salsa, Tabasco, corn, black beans, and cheese.  Repeat layering until all ingredients have been used.  Bake pie for 30 minutes.

Optional add-ins: ground beef cooked with taco seasonings, diced jalapenos, and/or freshly chopped cilantro.

Note:  I did not heat the corn tortillas prior to making the Tortilla Pie, but will make my next pie with “heated tortillas”  They should provide a crisper pie.  To heat tortillas, I typically coat both sides with Canola Oil cooking spray and heat them in a skillet.

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I Heart Quesadillas (and Bacon)

I am a weird eater. Even B.C. (before celiac), I had “food issues”.

For example, at the tender age of 18, I suddenly decided to stop eating any meat, chicken, or fish. However, I COULDN’T give up bacon. So, I told myself that bacon came from the “Bacon Tree”. This is my twisted way of justifying being a vegetarian who eats (mmmm…) bacon. PB & B (peanut butter & bacon) sandwiches are my favorite (many find this to be yet another odd food issue of mine). As a vegetarian, I was supposed to eat lots of vegetables and fruits. Not one to follow the crowd, I opted for consuming a large quantity of chocolate, Ramen Noodles, and nachos with melted jalapeno “fake cheese”. Healthy? Not by a long shot.

I had an epiphany recently while making lunch. No, I didn’t see Jesus in my grilled cheese sandwich, but I did come to a pretty huge realization. Having Celiac Disease has helped me to take care of my body and feed it well. In the last three years, I have discovered how to really eat properly. The frustration of not being able to buy pre-made, processed food is diminishing. I find that I appreciate a trip to the farmer’s market, veggies from our garden, or trying a new recipe. I might even go as far as to say that Celiac Disease is (gasp) a positive thing.

What about you, fellow Celiacs? I’d love for you to share your thoughts on how this disease has changed the way you live your life.

Epiphany Lunch
aka Tomato, Avocado, Jalapeno, & Cheese Quesadilla

Two gluten free corn tortillas
1/2 cup shredded mexican cheese blend
1/2 sliced avocado
Handful of sliced cherry tomatoes
1/4 diced Jalapeno pepper

In a skillet over medium/high heat, warm the corn tortillas. On top of one corn tortilla, layer shredded cheese, sliced avocado & cherry tomatoes, and diced jalapeno pepper. Finish with another layer of cheese. Put second corn tortilla on top. Poof! You now have a quesadilla… Cook for two to three minutes and then flip over and do the same. Top with low fat sour cream and some homemade corn & bean salsa.

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