Tag Archives: gluten free

Chicken with Bacon and Honey Caramelized Onions

Oh what a treat this meal was!  I was dreaming of a sweet and salty chicken dish, and this came together in my mind.  I bought good quality turkey bacon which came in thick slices and made the dish that much more hearty.  Hope you enjoyed it as much as I did.

Chicken with Bacon and Honey Caramelized Onions

Pieces:

  1. 4 slices good quality turkey bacon
  2. 2 chicken breasts
  3. 1 tsp. pepper
  4. 1 tsp. garlic salt
  5. one half of an onion, sliced into thin rounds
  6. 1 tbsp. olive oil
  7. pinch of regular salt
  8. 2 tbsp. water
  9. 2 tbsp. honey

 

Process:

  1. Season the chicken breasts with pepper and garlic salt.
  2. Wrap two pieces of turkey bacon around each chicken breast.
  3. Bake at 375 degrees about 30 minutes, until chicken cooked through.
  4. While the chicken is baking, caramelize the onions.  Put the olive oil in a sauté pan and heat on medium for 1 minute.
  5. Add the onion rounds and sauté for 2 minutes.
  6. Add the 2 tbsp. water and honey to the onions and cover.  Let simmer of medium-low heat, periodically stirring.
  7. Simmer onions for about 15-20 minutes, until soft and brown (caramelized).
  8. Place caramelized onions on top of cooked chicken and serve hot!

bacon onion chicken

Happy allergy free eating!

 

 

 

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Ginger, Orange, Cashew Stir Fry

I love cooking and spending time in the kitchen, but sometimes weeknights are hard even for someone who loves to cook!  Stir fries are always quick and easy, and this one is particularly flavorful.  I made it vegetarian, but you can add your favorite protein… cubed chicken, steak, or tofu.  Also, these are my favorite flavors, but feel free to create your own and enjoy!  Just make sure the veggies don’t get too mushy… that can totally ruin a flavorful stir fry.  This recipe makes several meals.

Ginger, Orange, and Cashew Stir Fry

Pieces:

  1. one cup white rice, cooked to package directions
  2. 3 stalks celery, cut into small slivers
  3. 3 carrots, peeled and cut into small rounds
  4. one quarter cup diced white onion
  5. 1 tbsp. olive oil
  6. one red pepper, sliced into thin strips
  7. one green pepper, sliced into thin strips
  8. one cup frozen snap peas
  9. one cup frozen green peas
  10. one cup frozen corn
  11. one quarter cup gluten free soy sauce
  12. 3 tbsp. ground ginger
  13. 2 tbsp. honey
  14. 4 tbsp. orange zest
  15. one quarter cup chopped cashews

 

Process:

  1. Cook rice according to package directions.
  2. While rice is cooking, add sliced celery, carrots, and onion to a large sauté pan with 1 tbsp. olive oil.  Let them sweat for a few minutes and start to soften.
  3. Add the red and green pepper strips and continue to sauté just until veggies are barely soft.
  4. Add the snap peas, green peas, and corn.
  5. Add the soy sauce, ginger, honey, and orange zest.  Stir to combine.  Continue stirring until well combined and heated through.
  6. When just about done, add the cooked white rice and stir through.
  7. Top with chopped cashews and enjoy!

cashew stir fry

Happy Allergy Free Eating!

 

 

 

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Pasta Floren-bean

I had one of those crazy-get-home-late-and-don’t-know-what-to-make-for-dinner nights.  So, I looked in the cabinets and settled on just plain gluten free pasta with tomato sauce.  But then I looked a little deeper into the cabinets and decided to jazz it up a bit with some canned white beans, frozen spinach, and onion I had lying around.  It turned out wonderfully delicious!

Pasta Floren-bean

Pieces:

  1. one half box/bag of gluten free pasta (any size, any shape!)
  2. one half bottle tomato sauce
  3. one quarter of an onion, diced
  4. 2 cups frozen spinach
  5. one can drained white beans
  6. 2 tbsp. olive oil
  7. 1 tsp. dried oregano or parsley
  8. salt and pepper to taste

Process:

  1. Cook pasta according to package directions.
  2. While the pasta is cooking, sauté the diced onion in the olive oil over medium heat.
  3. When the onion is tender, add the spinach and drained white beans.  Sprinkle with dried oregano or parsley, and salt and pepper.
  4. Continue to sauté until spinach is cooked through.
  5. Add the jarred tomato sauce and stir to combine.
  6. When the pasta is done and drained, add your floren-bean sauce to the pasta and serve hot!

pasta florenbean

Happy Allergy Free Eating!

 

 

 

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Honey Pecan Chicken

My dear friend Jen told me about a chicken recipe that she tried the other night, wondering if I could make it gluten free.  Seemed easy enough.  And it was… as well as delicious!  The prep work took me less than 10 minutes, so it is perfect for a busy weeknight meal that you want to taste homemade.  Thanks, Jen!

Honey Pecan Chicken

Pieces:

  1. 3-4 boneless chicken thighs (you could also use breasts)
  2. one cup raw pecans
  3. one half cup cornmeal
  4. 2 tsp. chili powder
  5. 4 tbsp. honey
  6. pinch of salt and pepper

Process:

  1. In a food processor or mini chop, combine the pecans, cornmeal, chili powder, and salt and pepper.  Finely chop.  Put mixture into a bowl.
  2. Coat both sides of the chicken with 3 tbsp. of honey and then coat the chicken on both sides again with the pecan, cornmeal, and chili mixture.
  3. Place coated chicken in a sprayed cooking pan and drizzle the last 1 tbsp. of honey evenly over the chicken.
  4. Bake at 350 degrees for 25-30 minutes, until chicken is done.
  5. Enjoy hot!

pecan chickenHappy Allergy Free Eating!

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Product Review

I was doing my usual Target shopping last week… cards, house cleaner, shampoo… when I came across something I have never seen before.  Betty Crocker makes gluten free products?!

bc products

I have tried my fair share of gluten free flours, cookies, and breads… but there is something so reassuring about Betty Crocker… you just know it is going to be good.  So, I bought the Betty Crocker gluten free brownie mix and decided to give it a try.

gf brownie

It was about $5… pretty average for gluten free products.  I only had to add 2 eggs (or egg replacer) and one quarter cup butter… which I used vegan butter.  I also added some dairy free chocolate chips because I love a chocolate chip brownie.  Throw them in the oven, bake for 35 minutes, and ta da!  Literally perfect brownies.  I actually checked the box again because I didn’t believe that they were gluten free.  I was amazed.  I will definitely buy this mix again, and probably will have to soon because I can’t stop eating them…

brownie

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Lemon Pepper Chicken over Pea Risotto

When I feel like something hearty for dinner, I tend to think of rice and pasta.  Risotto is a great alternative to pasta and is gluten free because it is really a rice.  And, you can come up with so many different variations!  This week, I sautéed a lemon pepper chicken breast and put it over risotto mixed with peas and lemon zest.  It was a great hearty winter meal, and gave great leftovers.

Lemon Pepper Chicken over Pea Risotto

Pieces:

  1. 1 cup risotto rice, cooked according to package directions
  2. 3 cups gluten free chicken broth
  3. 2 tbsp. minced shallots
  4. 2 tbsp. vegan butter
  5. 2 cups frozen peas
  6. 2 tbsp. lemon zest
  7. 2 chicken breasts
  8. 2 more tbsp. vegan butter
  9. 3 tbsp. lemon juice
  10. one half cup white wine
  11. 3 tbsp. freshly chopped parsley
  12. 1 tbsp. lemon pepper
  13. pinch of sea salt
  14. a pinch more fresh parsley and lemon zest for garnish

Process:

  1. In a large pan, combine the vegan butter and minced shallot.  Saute for about 3 minutes.
  2. Add the risotto rice and sauté for 2 minutes.
  3. According to package directions, slowly add the gluten free chicken broth, one half cup at a time, continuing to stir until all of the broth has been absorbed by the rice.
  4. When the risotto rice has just a few minutes left to cook, add the frozen peas and lemon zest.  Continue to stir until done.
  5. While the risotto is cooking, put the chicken breasts in another sauté pan with 2 tbsp. vegan butter.  Saute each side for 2 minutes, just until each side is browned.
  6. Add the lemon juice, white wine, parsley, lemon pepper, and salt.  Cover and let simmer for about 20 minutes, until chicken is cooked through.  If you notice the chicken starting to get dry, add more wine or gluten free chicken broth
  7. Serve chicken over lemon pea risotto, garnish with fresh parsley and lemon zest and enjoy!

leom pea risotto

Happy allergy free eating!

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Curry Chicken Braised in Coconut Milk

I LOVE curry chicken… the kind from your favorite local Thai restaurant.  I love the color, flavor, and the sauce that just goes perfectly over white rice.  Here is my first attempt at my own version.  Not perfect, but decent flavor.  I want to try again soon… any suggestions are welcomed!

Curry Chicken Braised in Coconut Milk

Pieces:

  1. 4 chicken thighs
  2. 2 tbsp. olive oil
  3. 2 tbsp. rice vinegar
  4. salt and pepper
  5. one half of an onion, diced
  6. 5 tbsp. yellow curry powder
  7. 2 tbsp. chili powder
  8. 1 tbsp. ginger
  9. 3 tbsp. brown sugar
  10. 1 tbsp. dried parsley
  11. 1 cup frozen corn
  12. 1 cup frozen snap peas
  13. 2 cups frozen pepper strips
  14. 1 can lite coconut milk
  15. 1 tbsp. lime zest

 

Process:

  1. In a large sauté pan, add the oil, rice vinegar, and diced onion on medium heat.  Stir for a few minutes to get hot.
  2. Add the chicken thighs.  Season with salt and pepper.  Crisp each side about 3 minutes, just to get the chicken browned.
  3. Add the curry powder, chili powder, ginger, parsley, and brown sugar to evenly to each side of the chicken.
  4. Add the corn, snap peas, pepper strips, and coconut milk.
  5. Cover and let simmer about 20 minutes, until chicken cooks through.
  6. Serve hot, over rice, and with grated lime zest on top.

curry chicken

 

Happy Allergy Free Eating!

 

 

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Candied Chocolate Crackers

Ready for something sweet?!  After being diagnosed with allergies, I was determined to find alternatives to chocolate that still actually tasted like chocolate… I just couldn’t give it up!  To my surprise, there are many dairy free and vegan chocolate chips out there that truly taste like the real thing, and actually are more chocolatey because they are made from actual cocoa.  So, I recently made a sweet treat that I hope you enjoy.

Candied Chocolate Crackers

Pieces:

  1. 6 ounces plan gluten free crackers…. I used one box of Glutino brand, like Ritz crackers
  2. 5 tbsp. vegan butter
  3. 2 tbsp. brown sugar
  4. 2 cups vegan chocolate chips
  5. 4 tbsp. shredded coconut
  6. 2 tsp. sea salt

Process:

  1. Melt the vegan butter and sugar in a bowl in the microwave, about 30 seconds.
  2. On a cookie sheet, break up the crackers with your hands so they are small pieces but not finely ground.  Make sure they stay close together, with no gaps in between the pieces.
  3. Pour the brown sugar butter evenly over the crackers.
  4. Bake at 375 degrees about 15 minutes, just until edges of the crackers start to brown.
  5. Pour the chocolate chips evenly over the crackers.
  6. Put back in the oven for 2 minutes.
  7. Using the back of a spoon, spread the chocolate over the crackers so it melts and covers.
  8. Sprinkle the sea salt and coconut on top.
  9. Put in the fridge to cool for 45 minutes.
  10. Once it is cooled, take it out and break it up into pieces.
  11. Try to eat just one!

coco choc candyHappy Allergy Free Eating!

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Marxy Minestrone

While in the kitchen at school the other day, a colleague proudly presented his lunch… a gluten and dairy free minestrone soup!  Of course, I took a look and had to ask how he made it.  He gladly is sharing the recipe for all of you!  It looked delicious, smelled scrumptious, and served for several meals.  Hope you enjoy!  Thanks Robert 🙂

Marxy Minestrone

Pieces:

  1. 2tsp. olive oil
  2. 1 zucchini squash
  3. 1 yellow squash
  4. 1 yellow onion
  5. 1 green bell pepper
  6. 4 cloves garlic
  7. 16-oz portabella mushrooms
  8. 2 heads kale [parboiled – kale should be soaked, ripped into pieces, and parboiled to make more tender]
  9. 16-oz can garbanzo beans
  10. 16-oz can black beans
  11. 16-oz can pinto beans
  12. 16-oz can crushed tomatoes
  13. 32-oz bottle Reduced Sodium V8
  14. 1 bunch fresh, flat-leaf parsley
  15. Salt and pepper, to taste
  16. ¼ c. fresh cilantro [optional]
  17. 1/8 tsp. cayenne [optional]
  18. 1 tbsp. ground cumin [optional]
 Process:
  1. In a stockpot at medium-high heat, sauté olive oil, zucchini, yellow squash, onion, pepper, mushrooms, and garlic.
  2. When the vegetables soften, add the kale, beans, and crushed tomatoes.
  3. Add the V8 slowly, in several additions. Cover and simmer for 20 minutes.
  4. Add the parsley, salt and pepper to taste, and other optional spices.
  5. Cover and simmer for 10 more minutes.
 
For a heartier stew, add 1.5 cups cooked rice with the V8. The rice will absorb much of the liquid, giving the meal a heavier consistency.

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Wild Rice and Mushroom Soup

Here is a recipe that my mom made over the holidays.  It is often hard to find soup that is gluten and dairy free, but she did it!  It was a great appetizer to our holiday meal, and served as great leftovers whenever we wanted a snack later on in the week.  I know that it looks long, but well worth the effort!  My mom and I were amazed at the idea to grind up dried mushrooms and use them as a spice in the soup..genius!

Wild Rice and Mushroom Soup

(adapted from Cooks Illustrated)

Pieces:

  1. ½ oz dried shiitake mushrooms, rinsed
  2. 4 ¼ cups water
  3. 1 sprig fresh thyme
  4. 1 bay leaf
  5. 1 garlic clove, peeled
  6. 4 garlic cloves, peeled & minced
  7. salt & pepper
  8. ¼ teaspoon baking soda
  9. 1 cup wild rice
  10. 4 tablespoons vegan butter
  11. 1 lb cremini or white mushrooms, trimmed & sliced ¼ “ thick
  12. 1 onion, chopped fine
  13. 1 teaspoon tomato paste
  14. 2/3 cup dry sherry
  15. 4 cups low-sodium gluten-free chicken broth
  16. 1 tablespoon gluten-free soy sauce
  17. ¼ cup cornstarch
  18. ½ cup coconut creamer
  19. ¼ cup chives, minced
  20. ¼ teaspoon lemon zest

Process:

  1. Preheat oven to 325 degrees.
  2. Grind dried mushrooms in spice grinder or coffee bean grinder to a powder, or reconstitute in ¼ cup warm water until soft and finely mince.
  3. Bring 4 cups water, thyme sprig, bay leaf, peeled garlic clove, ¾ teaspoon salt and ¼ teaspoon baking soda to a boil in medium saucepan.
  4. Add wild rice and return to boil. Cover and place in oven.
  5. Bake until tender, @45 minutes.
  6. Strain rice through fine mesh strainer set in 4 cup measuring cup.  Discard thyme sprig, bay leaf and garlic.  Add enough water to strained liquid to measure 3 cups.
  7. Melt butter in Dutch oven.  Add cremini or white mushrooms, onion, minced garlic, tomato paste, ¾ teaspoon salt and 1 teaspoon pepper.
  8. Cook until vegetables are browned, stirring occasionally, about 15 minutes.
  9. Add sherry, scraping up browned frond on bottom of pot.
  10. Cook until almost reduced, about 2 minutes.
  11. Add ground or reconstituted shiitake mushrooms, reserved rice liquid, chicken broth and soy sauce.
  12. Bring to boil, and then reduce heat and simmer, covered, until mushrooms and onions are tender, about 20 minutes.
  13. Whisk cornstarch and ¼ cup water in small bowl.
  14. Stir cornstarch into soup.
  15. Simmer soup until thickened, about 2 minutes.
  16. Remove pot from heat, stir in rice, coconut creamer, chives, lemon zest and salt&pepper to taste.
  17. Cover and let stand 20 minutes before serving.

Image

Happy Allergy Free Eating!

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