It may be a bit cliche but, nonetheless, going out to dinner for Valentine’s Day is a classic date idea that never loses its charm — except if you suffer from Celiac Disease. If you do, then finding a nice restaurant with plenty of gluten-free options is a challenge, especially one that your partner can also enjoy.
So why not skip all of that hassle and simply make a romantic, Valentine’s Day home-cooked dinner — one that you know won’t exacerbate your Celiac Disease? Don’t know any good gluten-free dinner ideas? Here are 3 that you can pick from tonight (your choice of beef, fish, or chicken).
Beef Bourguignon
Ingredients:
- 1-1/2 lbs steak tips
- 1/4 cup gluten-free flour
- salt & pepper
- olive oil
- 2 cloves garlic, sliced
- 1/2 cup vermouth
- 1 bottle Beefamato juice or ½ bottle V-8 Juice & ½ bottle beef broth
- 1/2 cup dry red wine
- 1 bay leaf
- 1/2 bag small red potatoes, quartered optional
- 2 onions, chopped
- 5 carrots, chopped
- 3 celery stalks, chopped
- 1/2 lb mushrooms, quartered
Instructions:
- Pour GF flour into a ziplock bag. Add salt and pepper to taste. Mix well.
- Cut steak tips into bite-sized pieces. Pat pieces dry with paper towel. Toss steak tips into the ziplock bag with gluten-free flour. Mix well.
- Add olive oil to Dutch oven. Toss in the steak tips and brown them. Add garlic and saute.
- Remove meat and garlic. Deglaze pan thoroughly with vermouth.
- Toss meat back into Dutch oven and add Beefamato juice until meat is covered. Add red wine and bay leaf.
- Place in oven at 325 degrees for 30 minutes.
- After 30 minutes, add potatoes. Cook for another 30 minutes.
- Meanwhile, add olive oil to a skillet and brown the onions, celery, and carrots until caramelized. Add mushrooms and saute until slightly brown.
- Carefully, add vegetables into the Dutch oven and place back into the oven for another 30 minutes, or until carrots soften.
- Let cool, serve and enjoy!
Note: If gravy is too watery, add 1/4th cup of water and 2 tbsp of cornstarch. If gravy is too thick, add wine or beef broth or Beefamato juice.
Champagne Fish
Ingredients:
- 2 lbs haddock, sole or cod
- 12 mushroom caps
- 1/2 cup butter softened
- 2 tbsp butter
- 1/2 cup shallots diced, or onion
- 1 tsp salt
- 1/8 tsp pepper
- 12 slices carrot use one carrot
- 6 oz dry champagne
- 1 cup gluten-free chicken broth
- 1/4 cup gluten-free flour
- 1/4 cup heavy cream
- 2 tbsp lemon juice
- 2 tbsp fresh parsley chopped
- lemon wedges
Instructions:
- Select 6 of the best-looking mushroom caps and set aside. Slice the remaining 6 mushroom caps along with the shallots and carrots.
- Saute veggies in 2 tbsp butter over medium heat until tender. Add champagne and chicken broth and bring to a boil. Add mushroom caps that were set aside and continue boil for 3 minutes. Reduce heat to simmer.
- Mix ½ cup softened butter with the gluten-free flour. Whisk mix into the veggie mix to thicken. Simmer until sauce is thick and bubbly.
- Stir in heavy cream and 2 tbsp lemon juice. Heat for 1 minute, then remove from stove top.
- Place parchment paper or aluminum foil over 2 baking pan. Place 2 half-pounds of fish on each sheet. Fold parchment paper or aluminum in around the edges. Pour ¼ cup of sauce over each fish.
- Back in 400 degrees for 20 minutes.
- Pour more sauce over cooked fish, let cool, serve and enjoy with boiled green bean
Chicken Divine
Ingredients:
- 1 large bunch broccoli, trimmed and cut into 4” spears
- 1/4 cup butter
- 5 Tbsp gluten-free flour
- 2 cups gluten-free chicken broth
- 1/2 cup cold heavy cream
- 3 tbsp medium dry sherry wine
- fresh lemon juice
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 cup freshly grated Parmesan cheese
- 1-1/2 lbs boneless skinless chicken breasts, cooked and sliced thin
Instructions:
- Boil salted water in large saucepan. Cook broccoli from 6 - 8 minutes or until tender. Drain and set aside, covered.
- In a separate, heavy saucepan, melt butter over low heat. Add gluten-free flour and stir for 3 minutes. Add broth and bring to a boil.
- Bring heat to low setting and stir mixture for 10 minutes or until thick.
- Pour heavy cream into a mixer bowl and whisk until cream stiffens. Add cream to GF flour mix along with dry sherry wine, lemon juice, and salt and pepper to taste.
- Place cooked broccoli into a deep oven pan and pour half of the sauce over top. Add half the parmesan (¼ cup) over unpoured sauce. Mix well.
- Arrange cooked chicken over the broccoli and the sauce. Pour remaining sauce over chicken. Add the other ¼ cup of remaining parmesan over sauce.
- Boil about 6 inches from the heat, for about 1-5 minutes or until cheese melts and sauce is golden and/or bubbling.
- Let cool, serve and enjoy!
With these easy gluten-free dinner recipes at hand — and these easy gluten-free dessert recipes (Angel Food Cake, Chocolate Souffle, Chocolate Truffles) — you’ll be ready to make the most out of a romantic, Valentine’s Day home-cooked dinner. Of course, just remember to make something your partner enjoys too.