Tag Archives: rice

April 21, 2013 · 7:07 pm

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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January 27, 2013 · 7:57 pm

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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January 8, 2013 · 7:50 pm

Orange Paprika Drummies

Sunday afternoons are when I clean the house, make lunches for the week, and enjoy some time to gear up for the always busy week.  I do love cooking, but sometimes I also love just throwing some ingredients in the crockpot and letting it simmer while I enjoy my Sunday afternoon.  So this week, I did just that.  The result was a delicious Sunday night dinner with very little effort!

Orange and Paprika Drummies

Pieces:

  1. 10 chicken drumsticks
  2. 1 cup gluten free chicken broth
  3. 2 tsp. chopped garlic
  4. juice of one orange plus 2 tbsp. orange zest
  5. one quarter cup gluten free soy sauce
  6. 2 tbsp. smoked paprika
  7. salt and pepper
  8. white rice, cooked to package directions
  9. one cup frozen peas
  10. one cup frozen corn

Process:

  1. In the crockpot, lay the chicken drumsticks in the chicken broth and smother the drummies with the garlic, orange juice, orange zest, soy sauce, smoked paprika, and salt and pepper.
  2. Cook on high for 3 hours.
  3. When the chicken is almost done, cook white rice according to package directions.
  4. When the rice is just about done cooking (with about 1-2 minutes left), add the frozen peas and corn and cook them in the rice.
  5. Serve the rice, corn, and peas in a bowl and top with the chicken drumsticks.

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Happy Allergy Free Eating!

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September 4, 2012 · 5:07 pm

Pineapple Coconut Basil Chicken

Whenever I try to think of dishes to cook that can accommodate a gluten free lifestyle, I always laugh at the idea that American food is actually the worst for a gluten free diet.  Traditionally, American fare can be processed and/or fried and thus has a lot of gluten.  So, I often turn to ethnic flavors for a friendly meal.  Here, I took some Thai flavors for a chicken dish over rice, and it turned out great!

Pineapple Coconut Basil Chicken

Pieces:

  1. 2 chicken breasts
  2. 2 tbsp. olive oil
  3. salt and pepper to season
  4. 2 tsp. red chili powder
  5. 2 tsp. ground ginger
  6. 1 zucchini, cut into rounds
  7. 1 yellow squash, cut into rounds
  8. one half can lite coconut milk
  9. 7-8 fresh basil leaves
  10. one can pineapple rings or chunks
  11. cooked rice for serving

Process:

  1. In a large saute pan over medium high heat, pour the olive oil and let the pan and oil get hot for about 2 minutes.
  2. Add the chicken, and season both sides of the chicken with the salt and pepper, red chili powder, and ground ginger.  Let each side of the chicken sit in the pan and sear for about 3 minutes each side.
  3. Turn the heat down to medium.  Add the zucchini, yellow squash, coconut milk, and basil leaves.  Cover and let simmer until the chicken is just about cooked through, about 15 minutes.
  4. When the chicken is almost done, add the pineapple rings or chunks.  Cook uncovered until the chicken is fully cooked.
  5. Serve hot over rice, being sure the plate the chicken, zucchini, squash, pineapple, and sauce.

Happy Allergy Free Eating!

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March 11, 2012 · 7:08 pm

Sweet Salmon Over Lemon Rice

I don’t usually cook fish because I would personally rather red meat.  But, I had a craving for salmon with a little zing… so I came up with Sweet Salmon over Lemon Rice.  It is sweet, savory, easy, and flavorful.  Enjoy!

Sweet Salmon Over Lemon Rice

Pieces:

  1. 2 salmon filets
  2. juice of one lime
  3. one quarter cup brown sugar
  4. 2 tbsp. freshly ground ginger
  5. 1 tsp. garlic salt
  6. 1 cup jasmine rice, cooked to directions
  7. 2 tbsp. grated lemon rind
  8. salt and pepper to taste

Process:

  1. In a bowl, combine the lime juice, brown sugar, ginger, and garlic salt and stir.
  2. Pour the lime juice mixture over 2 salmon filets (in a bowl) and let sit in the fridge to marinate for 2 hours.
  3. At 400 degrees, cook the marinated salmon on a cookie sheet for 18-20 minutes, until cooked through.
  4. While the salmon is cooking, cook jasmine rice according to directions.
  5. When rice is done cooking, add lemon rind and salt and pepper and stir to combine.
  6. Serve salmon over rice and enjoy!

Happy Allergy Free Eating!

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February 17, 2012 · 2:49 pm

Lemon Pepper Crockpot Chicken

Not wanting to put too much time into cooking this week because of a busy schedule, I busted out the crockpot.  So easy, quick, and minimal effort.  I don’t usually use the crockpot during the week because my school schedule starts so early, and the food ends up sitting for a little longer than it should.  But I did use it this week for a homemade Lemon Pepper Chicken… and I have a few suggestions on how I would do this differently again.

Lemon Pepper Crockpot Chicken

Pieces:

  1. 3 chicken breasts (although thighs would probably be better)
  2. one cup dry white wine
  3. 2 cups gluten free chicken broth
  4. 2 tbsp. dijon mustard
  5. 2 sprigs each of fresh rosemary and thyme (although dried would be fine, too)
  6. 1 tbsp. chopped garlic
  7. 3 tbsp. lemon pepper
  8. 2 cups rice
  9. one half package frozen peas
  10. 2 tbsp. olive oil
  11. 2 tbsp. champagne vinegar
  12. 2 tbsp. honey
  13. 2 more tbsp. lemon pepper

Process:

  1. Combine the chicken, wine, broth, mustard, rosemary, thyme, garlic, and 3 tbsp. lemon pepper in the crockpot.
  2. Cook on low for 7 hours. 
  3. When the chicken is almost done, cook 2 cups rice according to package directions.
  4. When the rice is just about done, add the frozen peas.  Cover and continue to simmer until the peas warm up and the rice is fully cooked.
  5. Make a vinaigrette by whisking together the oil, vinegar, honey, and rest of the lemon pepper.
  6. Serve the chicken over the rice, and drizzle the vinaigrette on top.

 

The few changes that I would make would be to use chicken thighs instead of breasts because they stay juicier for longer.  I would also not cook it for more than 8 hours, and not let it sit as long as I did, which was a few hours.  Nothing is worse than dry chicken!  Also, in this recipe, I used peas… which was not my original idea.  I did use broccoli, but it didn’t hold up in the crockpot and I had to improvise with frozen peas I had on hand!

Happy Allergy Free Eating!

 

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November 29, 2011 · 8:10 pm

Easy Cheapsy Chicken Cacciatore

When I graduated college and money was tight on a first year teacher’s salary, I got pretty good at making easy and cheap chicken dishes.  Whatever was on sale was what I made.  Apparently one of them, Chicken Cacciatore, was good enough for my roommate Caitlin to ask for repeatedly during the three years we lived together.

Usually the conversation would go…

“Lauren, are you making dinner tonight?”

“Yes.”

“Good, I’m hungry.  Can it be chicken cacciatore?”

So, Caitlin… this one is for you!  Easy, cheap, and perfectly gluten and dairy free!

Easy Cheapsy Chicken Cacciatore

Pieces:

  1. One cup rice, cooked to package directions
  2. 1-2 pounds chicken tenderloins, or 1-2 chicken breasts
  3. 1-2 tbsp. olive oil
  4. 3 green peppers, sliced into strips
  5. one half of an onion, chopped
  6. 2 cans diced tomatoes, preferably garlic and onion flavored
  7. 1 package chopped mushrooms
  8. 1 tsp. each thyme, parsley, paprika, garlic salt, and pepper

Process:

  1. Cook rice according to package directions.  Set aside.
  2. In a large coated saute pan, add the chicken tenderloins.  Cook for a few minutes on each side, enough to sear each side, but not cook completely through.
  3. In a different saute pan, add the olive oil, green peppers, and onion and cook until tender.
  4. In the chicken pan, add the peppers and onion.  Also add the diced tomatoes, mushrooms, and spices.  Cook on medium heat, covered, until cooked through and all ingredients are tender (about 10-15 minutes).
  5. Serve chicken mixture over rice.

Happy Allergy Free Eating!

 

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November 13, 2011 · 8:18 pm

Dirty Rice

Always looking for new lunch recipes to bring to school each day, I was craving some Mexican flavor.  So, I combined the traditional elements of rice, beans, and spice in this rice recipe.  It’s easy to make, easy to store, and easy to put together each morning before school.

Dirty Rice

Pieces:

  1. 1 cup of rice, cooked by package directions
  2. juice of one lime
  3. 3-4 tbsp. chopped cilantro
  4. 2 tbsp. olive oil
  5. 2 chicken breast, chopped into bite sized pieces
  6. 2 green peppers, chopped into bite sized pieces
  7. one half of an onion, chopped into bite size pieces
  8. 3 tbsp. poultry seasoning
  9. 2 cans drained black beans
  10. one avocado and guacamole mix
  11. salsa, for topping

Process:

  1. Cook the rice, according to package directions.
  2. When the rice is cooked, add the chopped cilantro and juice of one lime.  Let marinate while the next few steps cook.
  4. In a large saute pan, add the olive oil, chopped peppers, onions, and chicken.  Sprinkle with poultry seasoning (mine is a mix of paprika, salt, pepper, garlic, onion powder) and cook on medium heat, covered, until chicken is cooked through.
  5. Add the rice mixture to the chicken mixture, and add drained beans.
  7. Stir to mix thoroughly.
  8. Make guacamole by combining the avocados, chopped and mashed, with the guacamole mix.
  9. Top Dirty Rice with guacamole and salsa and enjoy!

Happy Allergy Free Eating!  Ole!

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October 27, 2011 · 7:35 pm

A Taste of New Orleans…

Still dreaming about the fresh Cajun meals I enjoyed while in New Orleans this summer, I decided to make my own version of Jumbalaya for some friends I am having over tomorrow night.  It is pretty inexpensive to make, easy to serve a large group of people, and definitely a crowd pleaser.  The best part was that I used a Cajun spice I bought while in New Orleans this summer, appropriately named “Slap Ya Mama” spice mix!  Although a simple blend of chili powder, garlic, salt, and pepper… it was delicious… and the name made it even more so!

Jumbalaya for a crowd

Pieces:

  1. 2 pounds chicken tenders
  2. 2 tbsp. olive oil for sauteing
  3. 2 cans chopped tomatoes
  4. 1 package Andouille sausage
  5. 2 cups of rice
  6. 1 package frozen corn and red pepper mix
  7. 2 tbsp. Slap Ya Mama seasoning (or your own spicy mix)
  8. 2 tsp. cumin
  9. 2 tsp. smoked paprika
  10. 1 tsp. parsley

Process:

  1. Chop the chicken tenders into bite sized pieces.
  2. In a shallow saute pan with olive oil, saute the chicken tender pieces until cooked through.  While they are cooking, add 1 tbsp. Slap Ya Mama seasoning, 1 tsp. cumin, 1 tsp. smoked paprika, and 1 tsp. parsley and stir frequently.
  4. Cook 2 cups rice to package directions.
  5. In a large pan, add the rice, chicken, canned chopped tomatoes, sausage links (cut into bite size pieces), package of corn and pepper mix, 1 tbsp. Slap Ya Mama seasoning, 1 tsp. cumin, 1 tsp. smoked paprika.
  6. Stir and heat on low heat until heated through.
  7. Serve hot… preferably with a banjo player!

Happy Allergy Free Eating!

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September 4, 2011 · 5:42 pm

Gimme some Gumbo!

Still in a New Orleans haze, Mom made Gumbo this week.  In every restaurant we went to in New Orleans, gumbo and jumbalaya were staples.  Both use a meat (and/or shrimp), rice, and veggie combination… but Gumbo is more soup/stew like and Jumbalaya is primarily a rice dish.  Both use a unique Cajun or Creole spice combination.

Gumbo begins with a roux, a butter and flour combination.  Not very Lauren friendly.  However, using a butter substitute and rice flour did the trick (thank you, Earth Balance and Bob’s Red Mill).  The roux didn’t come out as dark as it should in true Gumbo fare, but the taste was still there.  We made a roux with one cup of rice flour and one cup of butter substitute, mixing constantly for about 45 minutes over medium heat.

When the roux is ready, add one orange pepper and two green peppers that are sliced.  Stir a few times.  Then add one diced onion and two diced celery stalks.  Continue to stir while also incorporating one 28 ounce can of drained diced tomatoes and one carton of chicken broth (gluten free of course).  Next, add the meat… one package (4 small links) of Andouille sausage and one pound of diced chicken breast.  To season, add a few shakes each of paprika, cumin, garlic powder, chile powder, oregano, thyme, basil, salt, and pepper.  We don’t know the secret Creole or Cajun spice combination or proportion, but can season to taste.  Cover and let the gumbo simmer for another 45 minutes to cook through.  Meanwhile, cook one box of your favorite rice.  When ready to serve, incorporate the cooked rice into the gumbo and enjoy!

Happy Allergy Free Eating!

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