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Midweek Meals: Gluten-Free Recipes Your Family Will Love

eat midweek meals gluten free recipe feature
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If you think gluten-free recipes are dull and boring, think again!

Troublesome gluten grains have a ready-made substitute in the form of pulses, rice and quinoa. Gluten-free meals can also be filling and flavourful by adding our foodie favourites such as eggs, non-processed meat and, of course, vegetables.

Here are three simple, healthy and delicious gluten-free midweek meal ideas to get your teeth into. I guarantee they’ll keep the whole family happy and hungry for more.

Read more: Dining Out Guide: Where To Go With Kids Who Have Allergies

eat midweek meals gluten free recipe lentil stew

Mediterranean Lentil Stew

Bring the aroma, spice and colour of the Mediterranean into your family home with this wonderfully rich, hearty stew. This meal is easily put together with staple store-cupboard ingredients and is also suitable for any family members following a vegan diet. This recipe makes four to six servings and can be kept in the fridge for up to three days, or frozen to be reheated so you can relive the flavours of the Med anytime.

Ingredients

60ml olive oil
250g (1 medium-sized) white onion, chopped into roughly 1.5cm squares
350g (2 medium-sized) carrots, chopped into roughly 1.5cm squares
2 tsp salt
4 cloves of garlic, crushed
1.5 tbsp ground cumin
1 tsp mild curry powder
1.5 tbsp dried thyme
400g tinned plum tomatoes, roughly chopped
200g green or brown lentils, washed and soaked for at least 2 hours
1 litre gluten-free vegetable stock
450ml water
1⁄2 tsp chilli flakes or more to taste
1⁄2 tsp freshly ground black pepper (or more to taste)
225g spinach leaves, roughly chopped
2 tbsp lemon juice (or more to taste)

Method

  1. In a large saucepan, warm the olive oil over medium heat until the surface glistens and shimmers.
  2. Add the carrot, onion and salt, and fry for 7 minutes until the onion starts to turn translucent.
  3. Stir in the cumin, curry powder, thyme and garlic. Fry for 30 seconds, stirring continuously.
  4. Add the tomatoes and cook for 3 to 5 minutes until softened.
  5. Stir in the lentils and mix to combine well.
  6. Add the chilli flakes and black pepper, and fry for 30 seconds.
  7. Add the vegetable stock and water and bring the mixture to a boil.
  8. Reduce the heat to a simmer and allow to cook for 25 to 30 minutes until the lentils are tender and hold their shape. Stir the mixture every few minutes.
  9. Remove the large saucepan from the heat and transfer about 1⁄3 of the stew into a smaller, heat-proof bowl or food processor. Blend the stew in a food processor (or with a stick blender) to achieve a smooth consistency.
  10. Add the pureed stew back into the large saucepan and mix well to combine.
  11. Return the large saucepan to low heat and stir in the chopped spinach. Cook for 3 to 5 minutes until the spinach has wilted.
  12. Taste the stew and add more salt, chilli flakes and black pepper if needed. Serve immediately.

Read more: Easy Breakfast Recipes From One Wholesome Meal

eat midweek meals gluten free recipe thai green curry

Homestyle Thai Green Curry

Bring a family staple from the Land of Smiles into your home to brighten up your family’s week. Our kids can’t get enough of this lighter curry – a great combination of fresh lemongrass, kaffir lime and spices, balanced with the creamy taste of coconut. This recipe makes four to six servings and can be kept in the fridge for up to two days, or frozen to be reheated for another meal.

Ingredients – Green Curry Paste

100g small green Thai chillies, stems removed and roughly sliced (remove seeds for less heat, use less chilli for mild heat).
1 whole garlic bulb, cloves peeled and washed
3 Thai shallots, peeled, washed and quartered
1 thumb-sized piece of galangal, washed and sliced thinly
5 coriander roots, washed and roughly chopped
1⁄2 Kaffir lime, peel only, roughly sliced (you can freeze the remaining peel in foil)
2 lemongrass stalks, washed and sliced thinly
1⁄2 tsp white peppercorns, lightly toasted in a small pan and ground in a pestle and mortar
1 tbsp coriander seeds, lightly toasted in a small pan and ground in a pestle and mortar
1 tbsp cumin seeds, lightly toasted in a small pan and ground in a pestle and mortar
1 tsp salt
5 tbsp water
1 tbsp Thai shrimp paste

Ingredients – Green Curry

1 chicken (about 1.4kg, free-range if possible), cut into 8 pieces – or replace with 500g boneless thigh meat or chicken breast
400ml water
400ml coconut cream
6 to 10 Thai eggplant (round or small, long), halved or quartered
200g fine green beans or Thai snake beans
6 to 10 Thai Holy basil stems, leaves only
2 large red chillies, thinly sliced
15 to 20 Kaffir lime leaves
1⁄2 tsp salt (or a little more to taste)
Green Curry Paste – see ingredients above

Method

  1. Gather together the ingredients for the curry paste but set aside the shrimp paste to add separately.
  2. Transfer the remaining ingredients for the curry paste to a flat bottomed mixing bowl or a food processor and blend until the mixture reaches a grass-like consistency.
  3. Add the shrimp paste and mix well using a spatula until well combined. Set aside.
  4. Heat a large saucepan to medium, add the water and curry paste and stir well to combine.
  5. Add the Kaffir lime leaves and the chicken (if using a whole chicken – if not, include step 8 for chicken breast or boneless thighs).
  6. Bring the mixture to a boil, then turn down to medium-low heat and simmer for 10 minutes. The curry should have thickened and some of the water will have evaporated.
  7. Add the eggplant, beans and continue to simmer for 4 minutes.
  8. If using chicken breast or boneless thighs, add them to the saucepan at this stage and continue to simmer for 10 minutes.
  9. Carefully stir the coconut cream into the saucepan, bring to a boil and simmer for 3 minutes. Taste the curry and add more salt if needed.
  10. Stir in the basil leaves, red chilli and turn off the heat. Serve immediately with rice.

Read more: Dinner Recipes: 3 Quick And Healthy Midweek Meals

eat midweek meals gluten free recipe lebanese fish

Lebanese Sayadieh (Fish with Rice)

The flavours of the Levant are subtle, sweet and fresh. This simple, tasty, all-in-one dish will jazz up your family mealtimes with its fragrant and sweet, caramelised onion flavours. Just like people living in the south of Lebanon, gather your family together over this traditional festive meal that will have everyone asking for a second helping. Inshallah, this recipe makes four to six portions and can be kept in the fridge for up to two days.

Ingredients – Rice

1 tbsp vegetable oil
400g (2 medium-sized) white onions, finely sliced
400g white rice (Basmati or Thai fragrant rice, if possible), washed and drained
1 tbsp ground cumin
1 tsp salt
1 tsp freshly ground black pepper
630ml gluten-free fish stock

Ingredients – Fish

450g (about 4) fillets of sea bass or sea bream
1 tbsp vegetable oil
Salt, to taste

Ingredients – Serving
1 tbsp vegetable oil
400g (2 medium-sized) white onions, finely sliced
2 tbsp pine nuts, lightly toasted
250g fine green beans (optional), steamed for 5 to 7 minutes until tender

Method

  1. Gather together the ingredients for the rice.
  2. In a non-stick saucepan, warm the oil over medium heat.
  3. Add the onions and fry for 7 to 10 minutes until golden brown.
  4. Stir in the rice, cumin, salt and black pepper. Mix well to evenly coat the rice in the spices and combine with the onions.
  5. Pour the fish stock over the rice and stir to combine.
  6. Bring to a boil, then turn the heat down to the lowest setting and cook the rice for 15 minutes.
  7. While the rice cooks, prepare the remaining onions for serving.
  8. Warm the oil over medium heat in a large frying pan.
  9. Add the onions and fry for 7 to 10 minutes until golden brown. Transfer to a small bowl or plate to cool.
  10. Gather the ingredients together for the fish.
  11. Warm the oil over medium heat in the same frying pan.
  12. Sprinkle a pinch of salt across the skin side of each fish fillet.
  13. Gently lay down the fish fillets into the frying pan – skin-side down – and allow to fry for 3 to 4 minutes.
  14. Carefully turn each fish fillet onto the other side to cook for a further 2 to 3 minutes. Transfer to a kitchen paper lined plate and allow to rest
  15. Gather together the ingredients for serving, as well as the cooked rice and the fish.
  16. Transfer the rice to a large serving dish or plate and spread across evenly.
  17. Scatter half of the fried onions across the rice (if using, arrange the green beans around the outside of the rice).
  18. Gently lay the fish fillets across the top of the rice and top with the remaining onions and pine nuts. Serve the dish family style immediately with a simple tomato and cucumber or green salad.

Featured image courtesy of Becca Tapert on Unsplash, image 1, 2 and 3 courtesy of Melissa Au

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