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20 Gluten Free Comfort Food Recipes

20 Gluten Free Comfort Food Recipes

  Some days just call for comfort food. Whether you want to warm up on a cold morning, had a bad day, or simply want to indulge in something delicious, it can be hard to find a satisfying gluten free solution when those carb cravings […]

Turmeric Hot Chocolate

Turmeric Hot Chocolate

  We’ve had a cold spell here, I can’t even begin to describe how freezing cold it has been! Last week, we had a few days around -30F with windchill…. I would say YIKES, but I’m all honesty anything below 0 all just feels the […]

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30 Gluten Free Instant Pot Recipes

30 Gluten Free Instant Pot Recipes

 

People have completely fallen in love with the Instant Pot. You see it all over the internet…. recipes, hacks, tips, even stories of people changing their lives by using one. After reading all the stories about why I need to buy one, I finally bought one over Black Friday this year. Best decision ever!

 

Which one did I buy?

I ended up getting the 6 quart 7-in-one multi-use programmable cooker, because it had the functions I was looking for and definitely the best reviews. Amazon tends to be the best place to purchase one with the best price, and this model has over 24,000 reviews and 4.5 out of 5 stars! What I love about this size is that it’s not only great for feeding family or friends, but it’s big enough for me to make large-batch meals to freeze for later use. It also has 14 smart programs, so you can cook your recipes with just the touch of a button.

Instant Pot Orange Chicken, easy gluten free weeknight dinner! - Zest and Lemons

Here’s what else I love about my Instant Pot:

  • Stainless steel interior pot with no chemical coating
  • Easy to clean
  • Automatic “keep warm” setting
  • Convenient, gives me more “me” time!


I am absolutely amazed at how easy and convenient this pressure cooker is. While I continue to test out some new recipes, I put together a list of 30 gluten free Instant Pot recipes you definitely need to try. Whether you are new to using one, or know all the tricks, these recipes are sure to inspire your gluten free kitchen.

 

Breakfast

Steel Cut Oats with Apple Pie Topping by Gluten Free Pressure Cooker

Coconut Milk Yogurt by Allergy Free Alaska

Creamy Pumpkin Maple Oatmeal by Meaningful Eats

Mini Frittatas by Earth Mama’s Word

Quinoa Blueberry Breakfast Bowl by Sidewalk Shoes

 

Meatless Recipes

Zucchini Noodles with Garlic, Lemon & Parmesan by Instant Pot Eats

Ratatouille by Instant Pot Eats

Spinach Chana Masala by Carve Your Craving

Lentil Bolognese by Knead to Cook

Mac and Cheese by Earth Mama’s World

 

Meat Dishes

Orange Chicken by Zest and Lemons

Beef Bolognese with Spaghetti Squash by Confessions of a Fit Foodie

Chicken Puttanesca by Gluten Free Pressure Cooker

Pulled Pork with Dry Rub by Allergy Free Alaska

Honey Lemon Chicken by Instant Pot Eats

 

Soups and Stews

Everything But The Kitchen Sink Soup by Cotter Crunch

Corn Chowder with Potato and Bacon by Gluten Free Pressure Cooker

White Bean Chicken Chili by Allergy Free Alaska

Chicken Pho from Nom Nom Paleo

Cream of Butternut Squash and Ginger Soup by Hip Pressure Cooking

Irish Stew by Gluten Free Pressure Cooker

 

Sides and Appetizers

Sweet Potato Mash by Hip Pressure Cooking

Garlic Hummus by Nora Cooks

Artichokes by Instant Pot Eats

Red Cabbage and Apple by Gluten Free Pressure Cooker

Quick Cauliflower Rice by Kitchen Stewardship

 

Desserts

Apple Cranberry Crisp by Traditional Cooking School

Rice Pudding by Traditional Cooking School

Baked Apples by Madame Deals

Gluten Free Cheesecake by Life Made Full

Have an Instant Pot? Here are 30 gluten free Instant Pot recipes to inspire your gluten free kitchen - Zest and Lemons

 

Note: Some of the links above are affiliate links. I only link to products I truly love and recommend. I receive a small commission from any purchases made through these links, at no additional cost to you. Thank you for your support.

Gluten Free Double Chocolate Chip Cookies

Gluten Free Double Chocolate Chip Cookies

  This recipe is part of my cookbook adaption series, where I adapt one recipe from a cookbook each month to be gluten free. This month’s recipe is for Gluten Free Double Chocolate Chip Cookies, adapted from Creme de Colorado.   It officially cookie season! […]

Instant Pot Orange Chicken

Instant Pot Orange Chicken

Well, it’s official. I am OBSESSED with my new Instant Pot. If you haven’t heard of it yet, its pretty much a pressure cooker that has easy one-touch settings for different types of recipes. It also cooks your meals up to 70% faster than traditional […]

The BEST Beef Brisket Recipe

The BEST Beef Brisket Recipe

 

Happy December! The holiday season is almost here, and I can’t believe how fast the end of the year is approaching. Is your holiday menu planned yet?? If not, you should definitely make this BEST beef brisket recipe! Emphasis on “best,” because I’m not kidding around here.

I grew up with my mom making this brisket quite a few times a year. It was most popular when we had friends over, since it was a one pot meal that could feed a lot of hungry swimmers! However, she did make it almost every holiday of the year… because why not?! It’s THAT GOOD. So good, in fact, that people used to invite themselves over whenever it was on the menu.

The BEST beef brisket recipe! (gluten free | cooking | recipes | holiday meals | family meals)- Zest and Lemons

This recipe seriously makes one crazy tender, fall-apart piece of meat! It originally started with Emeril’s Passover Brisket recipe (anyone else use to watch his show back then?) and eventually evolved so much over the years. We make this to be a gluten free brisket by making sure the ketchup and chili sauce is gluten free, but that’s it! The sauce is mildly sweet, flavored with onion and garlic, and topped with whole carrots and potatoes. Is your mouth watering yet?

The BEST beef brisket recipe! (gluten free | cooking | recipes | holiday meals | family meals)- Zest and Lemons

Because brisket is a tough piece of meat, you need to cook it low and slow. Pick out a piece of meat that is well marbled, with just a thin layer of fat over the top. You want some fat during the cooking process, so don’t pick a completely trimmed piece of meat with no fat. You can always trim off the excess at the end after the cooking process. I also recommend a few special tools for this recipe: a large 18” roast pan with lid (make sure it’s stovetop-safe), and an electric cutting knife. The electric knife isn’t necessary, but it definitely makes cutting this meat a whole lot easier!

There may be quite a few steps to making this brisket recipe, but trust me… you will be rewarded! The best part is that it can all be serve out of the pot roast pan if you wish, and it can feed about 8-10 people. We always seem to have some leftovers, which can be used to make a fantastic brisket sandwich the next day. One thing is for sure, this brisket is sure to be the highlight of your next family of holiday meal.


 

The BEST Beef Brisket Recipe

Cook Time: 4 hours, 30 minutes

Yield: 8-10

The BEST Beef Brisket Recipe

There is a reason why this has been called the BEST brisket recipe. This meat is incredibly tender and falls apart with ease. Flavored with onion and garlic, covered in a sweet brown sugar-chili sauce, and topped with whole carrots and potatoes, this recipe is sure to be the hit of your next family or holiday meal!

Ingredients

  • 7-8 lb brisket, partially trimmed or untrimmed*
  • 3 bulbs garlic, peeled and chopped
  • 2 large onion, cut into eighths
  • 3 lb carrots, left whole with stems cut
  • 1 lb baby potatoes
  • 1 quart beef broth
  • 1 cup light brown sugar, packed
  • 1 cup ketchup, gluten free
  • 1 cup chili sauce, gluten free (we use Organicville chili sauce for reference, see notes below*)
  • 2 Tbsp Emerils Original Essence seasoning, get the recipe here*
  • 2-3 tbsp oil

Instructions

    Special Tools:
  1. Large stovetop-safe roast pan with lid (I use an 18” roast pan). You could try using a large, deep casserole dish instead, though I haven’t tried myself.
  2. Electric cutting knife, optional but highly recommended!
    Prepare the Brisket:
  1. Preheat oven to 350℉
  2. Rinse and pat dry the brisket. Cover each side with 1 Tbsp of seasoning mixture, so that everything evenly coated. Set aside.
  3. Place a large stovetop-safe roast pan over medium-high heat. Sauté onion in 2 Tbsp of oil for a few minutes until translucent, stirring occasionally. Remove from the pan, placing on a separate dish. Add additional tablespoon of oil to the pan if needed, then place the brisket in the roast pan fat side down. Sear for 2 minutes on each side, ending with the fat side up. Turn off heat.
  4. Whisk together brown sugar, ketchup, and chili sauce until smooth. Add this sauce mixture directly over the brisket. Pour 1.5 cups beef broth over and around the sides, gently lifting the up the meat so that some of the broth flows underneath before setting it back down in the pan.
  5. Add chopped garlic and some of the sautéd onion (about 1/4 of it all) on top of the brisket, then add leftover onion around the sides. Lay the whole carrots over the onion and garlic on top of the brisket. Finish by adding the potatoes around the sides of the pan.
    Cook and Serve:
  1. Cover the roast pan with the lid, then place in the oven and cook for 4 hours (do not open the oven!). Remove from oven, then turn down oven temperature to 250℉. Take lid off roast pan and let cool for 10 mintues. Remove onion, carrots, and potatoes in a large bowl.
  2. Remove brisket onto a large cutting board, fat side up. Using an electric knife (recommended) or a large cutting knife, trim any excess fat off (to preference) and discard. Slice the remaining brisket meat on an angle, against the grain.
  3. Add remaining beef broth to the roast pan and mix to combine with the rest of the pan liquid and sauce. Place the sliced brisket back in the roast pan with onion, carrots, and potatoes and spoon some of the pan liquid over the top. Cover with lid, then place back into the oven for no longer than 30-40 minutes until ready to serve.*

Notes

- For the brisket, the amount of trimming needed before starting or after cooking may vary. Some fat is needed for cooking, so do not buy a completely trimmed brisket with no fat. We generally buy a partially trimmed brisket, or one that is untrimmed with a lesser amount of fat, and do not do any additional trimming until after the cooking process.

- Since ingredients are always subject to change, I always make Emeril’s Essence seasoning from scratch with individual spices. If you are not gluten free or gluten sensitive, you can use the original seasoning mixture from the bottle.

- After slicing the cooked brisket, you can serve right away if desired. Make sure to add additional liquid to the roast pan if needed to thin out the sauce, however the brisket seems to do better after adding the rest of the liquid and allowing to warm in the oven before serving.

- For the chili sauce, the type we use is Organicville chili sauce, which was found at Whole Foods. However, I did have someone tell me they used Thai chili sauce instead and cut the amount of sugar in half and it worked great! Check the ingredients of your sauce and adjust sugar as needed. (Thai chili sauce is sweet and tends to contain some excess sugar). If your chili sauce contains corn syrup or similar, I'd suggest cutting down the brown sugar to 1/2 cup.

https://www.zestandlemons.com/best-beef-brisket-recipe/

The BEST beef brisket recipe! (gluten free | cooking | recipes | holiday meals | family meals)- Zest and Lemons

Recipe adapted from Emeril’s Passover Brisket.

Note: Some of the links above are affiliate links. I only link to products I truly love and recommend. I receive a small commission from any purchases made through these links, at no additional cost to you. Thank you for your support.

2017 Gift Guide for your Gluten-Free Friends

2017 Gift Guide for your Gluten-Free Friends

  It’s that time of year again! Are you looking for the perfect holiday gift for your gluten free friend or family member? Well, look no further. Here are 21 thoughtful gifts any gluten free person in your life will appreciate.   Please note: Some […]

Mini Pumpkin Ricotta Cheesecakes (Gluten Free)

Mini Pumpkin Ricotta Cheesecakes (Gluten Free)

Happy Thanksgiving! Tell me, what are you thankful for in your life today? This is that time of year I always reflect on what I am grateful for. Among many other things, I always feel so thankful to live in a place that has four […]

Sweet Potato, Sausage, and Spinach Gnocchi (gluten free)

Sweet Potato, Sausage, and Spinach Gnocchi (gluten free)

Fall may be coming to an end around here, but we’re still cooking with all those wonderful flavors around here. Looking for an easy and flavorful fall dish? Try this sweet potato, sausage, and spinach gnocchi! And make some extra too, you’ll want some leftovers for the week.

I’ve been more and more into making large-batch meals ahead of time, so that I have leftovers for a few days during the week. It makes life so much easier when I come home at night to a meal already waiting for me! One the menu last week: this large batch of gnocchi with lots of wholesome ingredients. It was so good, I made it again this week.

Gnocchi with Sausage, Sweet Potato, and Spinach

Many fall dishes around this time use butternut squash, and to tell you the truth I’m really not a huge fan. Thoughts aside, I used sweet potato instead! This dish starts by roasting cubed sweet potatoes in the oven with a little bit of olive oil, salt, and of course a pinch of nutmeg. While they are roasting, brown some ground Italian sausage in a large skillet pan with some onion. I love the flavor that sweet Italian sausage adds to this meal, and since it already has so much flavor there isn’t much need to add more. I find that Johnsonville sweet Italian ground sausage worked very well for this dish, but any Italian ground sausage will do!

Once the onion is cooked and the meat is browned, add some minced garlic and cook for a minute or two before adding the sauce… and boy is this sauce the highlight! Super simple, yet light and creamy. It starts with a little bit of chicken broth, then mix in some canned coconut milk with cornstarch (to thicken the sauce), and finish it off with some freshly grated parmesan cheese. I’m sure regular heavy cream would work well too, but I like the dairy-free version and richness that canned coconut milk brings to the sauce. However, the sauce is light enough that it doesn’t overpower the star ingredients in here! You may notice this sauce only used 1/4 cup of canned coconut milk, meaning you will have plenty of milk leftover. You can use the leftovers to make smoothies, thai coconut stir fry dishes, use it to make popsicles, or even use it in your baked goods. It won’t go to waste!

Gnocchi with Sausage, Sweet Potato, and Spinach

At the very end we add in some spinach and the cooked gnocchi (my favorite gnocchi right now is Isola gluten free gnocchi from Whole Foods, found in the refrigerated section), simmer until the sauce thickens and coats everything, then gently stir in the sweet potato. It doesn’t get much simpler than that!

 

One thing to note about the gnocchi…

Gluten free gnocchi come in different package amounts, sizes, serving amounts. The package that I use of Isola gnocchi is 17.6 oz (about 1.1 lbs), and says there are 3 servings per bag. I use one bag of this to serve 3-4 people, since there are so many other ingredients in this dish. If you like a lot of gnocchi, you can go with the extra 1/2 cup from a second bag and there will still be plenty of sauce to coat. Don’t want to buy gnocchi? You can always make your own! Check out my gnocchi recipe for some tips and tricks, and well as helpful tools.

 

Sweet Potato, Sausage, and Spinach Gnocchi (gluten free)

Total Time: 50 minutes

Yield: 3-4 servings

Sweet Potato, Sausage, and Spinach Gnocchi (gluten free)

An easy gluten free gnocchi dish made with roasted sweet potato, ground sausage, and sautéed spinach dressed in a deliciously light cream sauce.

Ingredients

  • 1 large sweet potato, peeled and cut into 1” cubes (about 2 cups)
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 2 Tbsp olive oil
  • One 17.6 oz package gluten free gnocchi (*see notes)
  • 8 oz ground Italian sausage (I used Johnsonville sweet Italian sausage)
  • 1/3 cup sweet onion, diced
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1/4 cup canned coconut milk, full fat
  • 1/4 cup parmesan cheese, grated + more for garnish
  • 1.5 tsp cornstarch
  • 2 cups spinach, packed
  • Additional salt to taste

Instructions

  1. Preheat oven to 400℉. Place sweet potato on a large baking sheet lined with parchment paper. Drizzle with 1 Tbsp of olive oil, season with the nutmeg and salt, then toss to coat well. Bake for 30 minutes until tender, then remove and set aside.
  2. While the sweet potato is cooking, bring a large pot of water to a boil and cook gnocchi according to package directions. Drain and set aside.
  3. Meanwhile, heat remaining 1 Tbsp of olive oil is a large skillet pan over medium heat. Start by adding the onion and sauté for a few minutes until softened. Add the ground sausage and cook until browned and cooked through, breaking it up with a spoon until crumbled. Add the garlic and cook for another 1 minute while stirring.
  4. Shake the can of coconut milk and stir after opening, making sure it’s smooth. Pour the 1/4 cup into a small bowl or cup (reserving the extra for later use), then mix in the cornstarch and stir to break up any lumps. Add the chicken broth to you large skillet with sausage, onion, and kale. Add in the coconut milk and cornstarch mixture, stirring to combine. Your sauce should only be simmering, do not bring to a hard boil or coconut milk might separate. Continue cooking sauce, stirring occasionally, until it thickens, about 5-6 minutes. Turn down heat to medium-low, add in parmesan, cooked gnocchi, and spinach, mixing to coat everything evenly and cooking for a few minutes to wilt spinach. Add in the sweet potato and additional salt to taste. Serve immediately with extra parmesan grated over the top.

Notes

- Please note that free gnocchi come in different package amounts, sizes, serving amounts. The package that I use of Isola gluten free gnocchi is 17.6 oz (about 1.1 lbs), and says there are 3 servings per bag. I use one bag of this to serve 3-4 people, since there are so many other ingredients in this dish. If you like a lot of gnocchi, you can go with the extra 1/2 cup from a second bag and there will still be plenty of sauce to coat. If you use a different brand of gnocchi, measure by weight or use serving size suggestion on the package.

- You can use the extra coconut milk in smoothies, stir fry dishes, baked goods, and even popsicles.

https://www.zestandlemons.com/sweet-potato-sausage-and-spinach-gnocchi/

gluten free sweet potato, sausage, and spinach gnocchi

Note: Some of the links above are affiliate links. I only link to products I have used myself, truly love, and wholeheartedly recommend. I receive a small commission from any purchases made through these links, at no additional cost to you. Thank you for your support.

Small Kitchen Appliances for the Small Household

Small Kitchen Appliances for the Small Household

Hi everyone! Today I thought I’d talk about small kitchen appliances. Not just any small appliances, but those that are suitable for smaller households or kitchens. Most of my appliances are still from my college years, when I mainly cooked for just myself. Well, most […]


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