Thursday, July 28, 2011

Quinoa: Round Two...


For how long have we been hearing all about quinoa and how delicious and nutritious and gluten free and protein-y and wonderful and if you want to be healthy you must drink gallons of water and eat lots of quinoa??

For awhile now.

Well about a year ago, I tried it. 
Everyone and every source said to just substitute the quinoa for brown rice.
I made this great "quinoa" pilaf.
It was a disaster.
It was mushy, salty, pretty much one of the worst things I had ever put in my mouth.
The thought of making it again was too much for me and the quinoa got put on the back shelf.

We just moved and my handsome eye-doctor husband has yet to start his job and we are not eligible for student loans any more (hence not being students anymore...perks right!) I am determined to "waste not, want not" and use up the little food storage that we have.

Back to quinoa.

I read up on quinoa and quinoa cooking basics over on the Gluten-Free Goddess.
I thank her for my quinoa success.

So if you are struggling with the grain, or just need a new way to make it here's what we had for dinner last night:

Gluten Free Quinoa Stir Fry

Cook 1 cup of quinoa with 2 cups of water or gluten free chicken broth in your rice cooker.
Chop up your favorite in season veggies.  I used:
1/4 onion
1 green pepper
1 summer squash
3 mushrooms
1/2 bunch of asparagus

I stir-fryed (more like sauteed) the veggies in Zesty Italian salad dressing.  It can not be Fat Free, it must be the regular.  The FF has corn syrup instead of oil so it doesn't sautee the veggies.

When veggies are cooked, remove from heat.  Add quinoa to the pan and stir fry for about 20 or so seconds.  Then add 1 T. balsamic vinegar, dried basil, dried oregano, salt and pepper to taste.  
Add back in the veggies, mix well and serve.
The flavor is delicious.
And so is the aroma that your kitchen will have.
Sorry there aren't exact measurements, this is sorta a made up recipe.

I think the seasonings and vinegar would be a great way to flavor the quinoa to stand alone as a side dish.  

A great summer dinner, enjoy!

Friday, July 22, 2011

Gluten Free Apple-Glazed BBQ Chicken

Once you have one BBQ recipe you have them all right?
I wish there was better way to make the flavor more infused into the chicken instead of just on the surface.  With that being said, this is a different flavored BBQ chicken.  It's mild apple flavor makes this chicken a little sweeter than more.  It's fun because this will work for any chicken pieces: breasts, wings, thighs, whatever you like.  And because of the juice concentrate it has a tendency to burn on the grill so be sure to turn the heat down a touch when cooking.

Gluten Free Apple-Glazed BBQ Chicken

6 oz frozen apple juice concentrate, thawed
1/4 cup packed brown sugar
1/4 cup ketchup
1 T. apple cider vinegar
1 t. dried thyme
1/4 t. Tabasco sauce
3 lbs. chicken (breasts, wings, drumsticks, thighs, whatever you like)
Vegetable oil
Salt and pepper

In a heavy saucepan, combine apple juice concentrate, brown sugar, ketchup, vinegar, thyme, and hot sauce.  Heat until sugar melts completely.  Cool.
In a shallow baking dish or gallon sized baggie place chicken in a single layer.  Pour half of the cooled sauce over chicken, turning to coat both sides.  Cover and marinate for up to 24 hours. 
Prepare grill.  Remove chicken and discard marinade.  Brush each piece with oil.  Season generously with salt and pepper.  Grill until chicken is almost cooked through, turning occasionally.  Brush with reserved marinade.  Continue grilling until chicken is cooked through.

Also try:

Wednesday, July 20, 2011

Gluten Free Kung Pao Chicken

This is a really easy authentic recipe.
I found it in a cookbook from a lady in Singapore.
The flavor is so good, but beware it packs a punch of heat, so go easy on the crushed red pepper flakes if you have a more sensitive palate.

Gluten Free Kung Pao Chicken

1 lb chicken breasts, cut into pieces
1 T. cornstarch
2 t. sesame oil
3 T. green onions, chopped
2 cloves garlic, minced
1/4-1 1/2 t. crushed red pepper flakes (add to your own liking)
1/2 t. powdered ginger
2 T. rice vinegar
2 T. gluten free soy sauce
2 t. sugar
1/3 cup dry roasted peanuts
4 cups cooked hot rice

Combine chicken and cornstarch in bowl.  Toss to coat chicken.  Heat oil in a large skillet over medium heat.  
Add chicken.  Stir-fry 5-7 minutes or until no longer pink in the center.  Remove from heat.
  Add onions, garlic, red pepper flakes and ginger to skillet.  Stir fry 15 seconds.  Remove from heat.
In a small bowl, combine vinegar, soy sauce, and sugar; stir well.  Add to skillet.  
Return chicken to skillet.  Stir until chicken is coated.  Stir in peanuts.  Heat thoroughly.
Serve over hot rice.

Also try:

Monday, July 18, 2011

How to use Gluten Free Cream of Chicken Soup Mix

I have had some questions about how to use the Gluten Free Cream of Chicken Soup mix.  
This mix is great because you mix it all up using available ingredients and it's as if you have 8-9 cans of cream of chicken soup sitting in one container.  
Gluten Free and space innovative.
And I think it might be a little healthier without preservatives and tons of salt, but don't quote me on that.

So how to use it.

Make the mix:

Gluten Free Cream of Chicken Soup

1 cup dry milk powder
1 cup white rice flour
2 T. dried minced onions
1/2 t. pepper
1/2 t. salt
3 T. Gluten Free powdered chicken bouillon (I like the brand Herb-ox)

Make this mix and keep it on your shelf.  This is the equivalent of 8-9 cans of soup.

So when a recipe calls for a can of Cream of Chicken soup, you will combine
 1/4 cup of mix 
 1 1/4 cups of water
Whisk together and bring to a boil, until thick.  It will look like you opened up a can of store bought gluten-full soup.

Your soup is then ready to use in place of any recipe that calls for Cream of Chicken soup. are the exceptions:

1. If your recipe will be baked for more than an hour, you don't need to boil the mix and water first.  Just whisk together and pour into your recipe.  It has to be more than an hour though.  I thought I was above the cooking rules once and only baked my casserole for 45 minutes...soupy and a total failure.

2. If the recipe calls for diluted Cream of Chicken soup.  This recipe once boiled and thickened will be 1 can undiluted cream of chicken soup.  So to dilute just add the amount of liquid (water, broth, milk, etc.) that the recipe calls for to make the soup thinner.

Does all this make sense.  
I love having this mix on hand because it really is so versatile and no one will ever guess that it's gluten free.  In fact, some people tell me they like it better.  

Email or leave a comment if you have any questions.

Saturday, July 16, 2011

Gluten Free Pot Roast

This is a great busy day dinner.
Put in the crockpot and enjoy that evening.
The rootbeer gives a really nice buttery flavor to the meat.  

Gluten Free Pot Roast

2.5 lb roast
salt and pepper to taste
3 carrots, peels and cut into chunks
Olive oil
18 oz. rootbeer, room temperature (A&W rootbeer is gluten free)
1 onion, cut into chunks
2 potatoes, peeled and cut into chunks

Season roast on all sides with salt and pepper.  Set aside for while you cut the carrots, onion, and potatoes.
Heat a frying pan and add a drizzle of olive oil.  Brown roast on all sides.  This is to get a nice caramelized crispness to the meat.  
Pour 1/3 of the rootbeer into your crockpot.  Add the meat carefully.  Add the carrots, onion, and potatoes.  
Pour the remaining rootbeer carefully and cook on low for 6-8 hours or until meat is done.

Also try:
Gluten Free Spiced Cran-Apple Roast

Thursday, July 14, 2011

Gluten Free Chicken Chimichangas with Green Sauce

I know that there are lots of green sauced recipes out there, but I really liked this one for the creamy chicken filling.  
You can fry or bake these for a healthier option.  I baked mine and they still turned out crisp and good.  I've included both options.
You can double this recipe to make 24 chimichangas.

Gluten Free Chicken Chimichangas with Green Sauce

1 recipe Gluten Free Cream of Chicken Soup
4 oz can diced green chiles
1/2 jalapeno pepper, seeded and chopped (optional, if you want a kick.  I didn't use)
2 T. fresh lime juice
4 oz cream cheese
4 oz Monterey Jack cheese, shredded
1 1/2 T. taco seasoning
1 lb chicken, cooked and shredded
12 corn tortillas
1/2 cup oil
4 oz cheddar cheese, shredded
4 green onions, chopped
1/2 cup sour cream

Make one Gluten Free cream of chicken soup mix.  (bring to a boil until thick).  Pour into a blender along with green chiles, jalapeno, and lime juice.  Puree until smooth.  Pour into a sauce pan and warm over medium-low heat.  
In a large bowl, stir the cream cheese, Monterey Jack cheese, and taco seasoning until well blended.  Fold in chicken.  
Heat tortillas over medium heat until they are "bend-y".
Divide mixture between the 12 tortillas.  
If frying, fold each tortilla into a rectangular packet around filling.  Heat the oil and fry chimichangas until golden brown.  Drain on paper towels.  Ladle warm sauce over each serving.
If baking, brush the tops of the tortillas with olive oil and bake for 25 minutes at 350 or until crisp.  Pour green sauce over each serving.
Top with cheddar cheese, green onions and sour cream.

Also try:

Monday, July 4, 2011

Gluten Free Apple Pie

What a perfect day to share a no-fail, super delicious apple pie recipe.
Happy 4th of July and Happy Birthday America.
Now, you can make your pie and watch some baseball,
and feel really American.
I love today.

My sister in law gave me this recipe, and it's always getting great complements.
Thanks Pam!
Also, with the apples you must use half Granny Smith and the other half Breaburn.
Granny Smith because they hold their shape when baked, soak up spices (cinnamon/nutmeg) really well,  and the moisture content combined with the sugar makes a sweet apple-y syrup inside the pie.
Braeburn because they hold their shape really well when baked, and don't become mealy in the pie.
Don't use Red Delicious, are not good!
And now you know...

Gluten Free Apple Pie

1/2 cup heavy cream
1 cup sugar
2 T. quick-cooking tapioca
1/4 t. salt
1/2 t. cinnamon
1/2 t. nutmeg
2 t. lemon juice
5 cups peeled and sliced apples
Gluten Free Pie Crust
2 T. butter

Combine the cream, sugar, tapioca, salt, spices, and lemon juice in a large bowl.  Prepare apples and fold into mixture.  Let sit while preparing pastry.  Spoon half the apple mixture into pastry-lined pie plate.  Dot with the 2 T. butter and add the remaining apples.
Cover with top crust; adjust, flute, and seal edges.  Cut 5-6 1/2 inch slits in the top crust.  Brush with milk and sprinkle with cinnamon-sugar.
Bake at 400 for 50-60 minutes or until apples are tender and crust is golden brown.
If edges are looking too brown, cover with foil and continue baking.

Also try:
Gluten Free Strawberries and Cream Pie

Saturday, July 2, 2011

Gluten Free 4th of July Ideas

Happy July everyone!
I should have had this list up yesterday for all of you celebrating Canada Day, but I forgot.  Sorry.
But for all you American readers here's a quick list of some Red White and Blue recipes.
Enjoy and happy Independence Day!

Gluten Free Crockpot Ribs
Gluten Free Red Velvet Cake
Gluten Free Berry Pie

Gluten Free Potato Salad
Gluten Free Homemade Vanilla Ice Cream- my personal fave for the 4th, or anytime! 

Gluten Free Blueberry Dream Pie

or just grill up a steak using my favorite recipe, pat together some burgers (try the Udi buns), make some rootbeer, (5gallons water, 5 pounds sugar, 1 bottle rootbeer extract, 5 lbs dry ice.  Mix together and let bubble until carbonated.), cut up some watermelon, shuck some corn and dig in.

Happy 4th of July!
Hope it's safe and yummy!