Episodit
-
In this episode of COOKING WITH KAYLA PODCAST, I chat about this easy 3-Ingredient Pumpkin Sauce (gluten free, dairy free option), how to make it, what ingredients to use and how to keep it allergy free. It is made in under 30 minutes and creates minimal dirty dishes. This recipe is featured on my Weeknight Night Plan this week as Monday’s Recipe!
This 3-Ingredient Pumpkin Sauce is made in one pan, in less than 10 minutes and only uses 3 ingredients. Basically the perfect weeknight dinner recipe.
3-Ingredient Pumpkin Sauce (Gluten free, Dairy free option)
Ingredients:1 can of pumpkin puree1-1 1/2 cups milk of choice (I used oat milk!)1/2 cup Parmesan cheese or dairy free parmOptional: add your favorite seasonings. I added garlic powder, red pepper flakes and cracked black pepper.
Directions:1. Add the pumpkin purée, milk, and cheese to a saucepan.2. Mixed together and warm on low heat until the sauces warm, the cheese has melted, and the sauce is smooth.3. Pour over your favorite pasta, use some rice in your favorite casserole or add it on top of your chicken !
Watch the video here:
Join the gluten free, dairy free weekly dinner plan here: https://kaylacappiello.substack.com/
Follow me on instagram here: https://www.instagram.com/kaylacappiello
Get full access to Cooking with Kayla: Weekly Meal Plans, Gluten Free Recipes at kaylacappiello.substack.com/subscribe -
Lasagna is a lot of work. Its so meticulous and tedious and if you ask me, I have no time for that. Sorry! Give me a recipe with broken, tender lasagna noodles, a 2 ingredient bolognese sauce, some ooey gooey melted cheese. This deconstructed lasagna is made in one pan, in less than 30 minutes and only uses 6 ingredients. Basically the perfect weeknight dinner recipe.
INGREDIENTS
* 1 pound ground chicken or ground turkey/beef
* 1 jar marinara sauce 24 ounces
* 1 package no-boil lasagna noodles I used gluten free lasagna noodles
* 15 ounces ricotta cheese or dairy free option
* 1 cup shredded mozzarella cheese or dairy free option
* 1 cup fresh spinach chopped
INSTRUCTIONS
* In a large skillet over medium heat, cook the ground chicken until browned and cooked through. Drain any excess grease.
* Stir the marinara sauce into the skillet with the cooked chicken.
* Break the no-boil lasagna noodles into pieces and add them to the skillet with the sauce and chicken.
* Spoon dollops of ricotta cheese over the mixture.
* Sprinkle the chopped spinach and shredded mozzarella cheese over the top.
* Cover the skillet and cook over low heat for 30 minutes, or until the noodles are tender and the cheese is melted and bubbly. Serve immediately.
NOTES
* To make an gluten free lasagna make sure to use gluten free lasagna noodles and make sure the tomato sauce is also gluten free! This is an easy swap to make this gluten free lasagna skillet! I made the gluten free lasagna recipe version in these photos!
To make this vegan, I skip the ground meat and use dairy free cheeses! To make this a dairy free and gluten free lasagna, use dairy free cheeses and gluten free lasagna sheets!
Join the gluten free, dairy free weekly dinner plan here:
https://kaylacappiello.substack.com/
Link to full extended blog post with step by step photos: https://kaylacappiello.com/30-minute-deconstructed-lasagna-gluten-free-option/
Follow me on instagram here: https://www.instagram.com/kaylacappiello
Get full access to Cooking with Kayla: Weekly Meal Plans, Gluten Free Recipes at kaylacappiello.substack.com/subscribe -
Puuttuva jakso?
-
In this episode, I chat about this easy one-pan enchilada casserole recipe (gluten free, dairy free option), how to make it, what ingredients to use and how to keep it allergy free. It is made in under 30 minutes and creates minimal dirty dishes. This recipe is featured on my Weeknight Night Plan this week as Monday’s Recipe!
30-MINUTE ENCHILADA CASSEROLE (Gluten free, Dairy free option)
INGREDIENTS
* 1 large butternut squash cubed
* 1 red bell pepper chopped
* 1 onion chopped
* 1 can diced tomatoes
* 1 can black beans rinsed and drained
* 6 corn tortillas
* 1 can enchilada sauce
* Shredded cheddar or dairy free cheese of choice
* Shredded chicken optional
INSTRUCTIONS
In a large skillet, sauté the butternut squash, bell pepper, and onion in a little olive oil until softened, approx 20 minutes on medium low.
Stir in the diced tomatoes, black beans, and half of the enchilada sauce. Season with salt and pepper to taste.
Tear the corn tortillas into bite-sized pieces and add them to the skillet. Pour the remaining enchilada sauce over the tortillas.
Sprinkle the shredded cheese evenly over the mixture. If using chicken, add it now.
Cover the skillet and cook for about 10 minutes, or until the tortillas are softened and the cheese is melted.
Join the gluten free, dairy free weekly dinner plan here: https://kaylacappiello.substack.com/
Link to full extended blog post with step by step photos: https://kaylacappiello.com/30-minute-gluten-free-enchilada-casserole/
Follow me on instagram here: https://www.instagram.com/kaylacappiello
Get full access to Cooking with Kayla: Weekly Meal Plans, Gluten Free Recipes at kaylacappiello.substack.com/subscribe -
In this episode, I chat about this easy 3-ingredient gluten free ravioli recipe, how to make it, what ingredients to use and how to keep it allergy free. It is made in one pan, in under 30 minutes and creates minimal dirty dishes. This recipe is featured on my Weeknight Night Plan this week as Monday’s Recipe!
INGREDIENTS
For the dough:
* 1 1/4 cup + 2 tbsp gluten free flour
* 3 eggs
For the filling:
* 1 cup low fat ricotta or dairy free
* 2-4 tbsp parmesan cheese or dairy free
* Fresh basil, chopped
INSTRUCTIONS
Make the gluten free dough:
* In a bowl or on a counter, make a mound with the gluten-free flour. Use your hand to make a hole in the center and then crack the eggs into the hole.
* Whisk the eggs inside the hole. Then slowly begin to push in the flour little by little. Continue mixing together and making the dough ball with your hands. Since it is gluten free you do not need to kneed or let the dough sit. Just create the dough ball and move to the next step.
Making the inside filling:
* In a small bowl, mix together the ricotta cheese, parmesan cheese, and basil.
Assembling the gluten free ravioli:
* Divide the dough into four equal parts. On a lightly floured surface or counter, roll out one part of the dough into a thin sheet. Repeat with the remaining dough.
* Place dollops of the ricotta filling on the dough. Leave space between each dollop.
* Fold the dough over the filling. Press the edges together to seal.
* Use a ravioli cutter or a knife to cut out the ravioli.
Cooking the ravioli:
* Bring a large pot of salted water to a boil. Cook the ravioli for 5-10 minutes, or until they float to the surface. The thinner the ravioli dough the quicker it will cook. The thicker the dough the longer it will take.
Serving the ravioli:
* Serve the ravioli with your favorite pasta sauce.
NOTES
* If the dough is too sticky, I add a little more gluten-free flour.
* If it’s too dry, I add one teaspoon of water at a time until the texture is better.
* For a richer filling, use whole milk ricotta.
* I like to experiment with different fillings, such as spinach and ricotta or mushroom and cheese.
Join the gluten free, dairy free weekly dinner plan here: https://kaylacappiello.substack.com/
Link to full extended blog post with step by step photos: https://kaylacappiello.com/2-ingredient-gluten-free-ravioli/#recipe
Follow me on instagram here: https://www.instagram.com/kaylacappiello
Get full access to Cooking with Kayla: Weekly Meal Plans, Gluten Free Recipes at kaylacappiello.substack.com/subscribe -
In this episode, I chat about this easy gnocchi dinner recipe, how to make it, what ingredients to use and how to keep it allergy free. It is made in one pan, in under 30 minutes and creates minimal clean up. This recipe is featured on my Weeknight Night Plan this week as Monday’s Recipe!
One Pan Gnocchi Skillet (gluten free)
This gnocchi with tomato sauce recipe is packed with pillowy cauliflower gnocchi tossed in a rich tomato sauce, vibrant spinach, and creamy ricotta cheese. Fresh herbs add the finishing touch, creating an quick weeknight dinner that comes together in under 30 minutes. It is easy to make gluten free and dairy free.
INGREDIENTS
* 1 tablespoon olive oil
* 1 12-ounce package cauliflower gnocchi gluten free
* 1 15-ounce can crushed tomatoes or tomato sauce
* 1/2 cup ricotta cheese or vegan sub
* 4 cups baby spinach roughly chopped
* 1/4 cup freshly grated Parmesan cheese or vegan sub
* 1/4 cup chopped fresh basil
* 1/4 cup chopped fresh parsley
* Salt and freshly ground black pepper to taste
INSTRUCTIONS
* Heat olive oil in a large skillet over medium heat. Add the cauliflower gnocchi and cook, stirring occasionally, until golden brown on all sides, about 5-7 minutes.
* Stir in the crushed tomatoes, bringing to a simmer. Reduce heat and simmer for 5 minutes, allowing the flavors to meld.
* Add the spinach to the pan and cook until wilted, about 1-2 minutes. Season with salt and pepper to taste.
* Remove the pan from heat and stir in the ricotta cheese and Parmesan cheese. Gently fold in the cooked gnocchi, ensuring they are coated in the sauce.
* Garnish with fresh basil and parsley before serving.
Join the gluten free, dairy free weekly dinner plan here: https://kaylacappiello.substack.com/
Link to full extended blog post: https://kaylacappiello.com/one-pan-easy-gnocchi-with-tomato-sauce-recipe-gluten-free/
Follow me on instagram here: https://www.instagram.com/kaylacappiello
If you have celiac disease, are lactose intolerant, want to eat healthy, or if you’re gluten free or dairy free for other reasons, just need easy 30-minute meals or you simply want to learn more about cooking at home…this is the podcast for you.
📸 Follow me on instagram, tik Tok and YouTube @kaylacappiello
📸 Get more easy recipes at kaylacappiello.com
📩 Send an email to [email protected]
Get full access to Cooking with Kayla: Weekly Meal Plans, Gluten Free Recipes at kaylacappiello.substack.com/subscribe -
In this episode I chat about this easy Cheddar Jalapeno Chicken Burger recipe, how to make it, what ingredients to use and how to keep it allergy free.
Cheddar Jalapeno Chicken Burger recipe (gluten free, dairy free option)
Ingredients:
1 lb ground chicken
1 large egg
1/4 cup pickled jalapeños, chopped
1/4 cup cheddar cheese or dairy free cheese
1 gluten free/dairy free hamburger bun
Directions:
1. Combine the ground chicken, egg, chopped pickled jalapeños, and cheddar cheese in a bowl. Mix well to combine.
2. Form the mixture into a patty that fits your hamburger bun.
3. Heat a frying pan over medium heat. Add a drizzle of oil if needed.
4. Fry the patty for 3-4 minutes per side, or until cooked through.
5. While the patty cooks, you can toast the hamburger bun for a few minutes in a toaster or pan.
6. Assemble your burger on the bun with your desired toppings: garlic aioli, pickled jalapeños, lettuce, and the jalapeño cheddar burger patty.
Join the gluten free, dairy free weekly dinner plan here: https://kaylacappiello.substack.com/
Link to full extended blog post: https://kaylacappiello.com/gluten-free-spicy-chicken-burger/
Link to video: https://www.instagram.com/reel/C87BLH4OunM/
📸 Follow me on instagram, tik Tok and YouTube @kaylacappiello
📸 Get more easy recipes at kaylacappiello.com
📩 Send an email to [email protected]
Get full access to Cooking with Kayla: Weekly Meal Plans, Gluten Free Recipes at kaylacappiello.substack.com/subscribe
