January 31, 2011
La Choy Creations: Sweet and Sour Chicken
Ok, so this isn't a recipe so much as it was a lucky find at the grocery store. It's called La Choy Creations: Sweet and Sour Chicken. I found it in the Asain food section, under the soy sauce. It's a blue box and includes a rice packet and a can of sauce, so all you have to do is add the chicken. I also added a green bell pepper and half a big can of pineapple to liven it up a bit. It was suprisingly good and pretty easy - perfect for after a long day at work when I want yummy food but don't have a lot of energy to cook.
January 24, 2011
Spaghetti with GF Noodles
GF noodles (quinoa noodles are my favorite - rice noodles get mushy)
GF pasta sauce (all tomato-based sauces I've checked, and Classico brand alfredo sauce)
cooked ground beef (with tomato sauce) or chicken (alredo sauce)
1. Prepare noodles as directed on packaging.
2. Top with GF pasta sauce.
3. Top with cheese
GF pasta sauce (all tomato-based sauces I've checked, and Classico brand alfredo sauce)
cooked ground beef (with tomato sauce) or chicken (alredo sauce)
1. Prepare noodles as directed on packaging.
2. Top with GF pasta sauce.
3. Top with cheese
Baked Potatoes
1. Wash potatoes and wrap in foil. Bake in oven at 350 for 1-1 1/2 hours or until fork can be inserted easily.
2. Top potatoes with your favorite toppings.
Some of my favorite GF toppings include:
cheese (chedder or Velveta)
salsa
sour cream
chopped green onions
chopped bell pepper
cubed/cooked ham
cooked/diced bacon
cooked/chopped broccholi
alfredo sauce (Classico brand is GF)
2. Top potatoes with your favorite toppings.
Some of my favorite GF toppings include:
cheese (chedder or Velveta)
salsa
sour cream
chopped green onions
chopped bell pepper
cubed/cooked ham
cooked/diced bacon
cooked/chopped broccholi
alfredo sauce (Classico brand is GF)
Basil Red Pepper Chicken
1 red pepper
basil, to taste
1 red onion
2-3 chicken breasts
mozarella cheese
1. Cube chicken and cook on stovetop.
2. Add red pepper, basil, and onion. Cook until softened.
3. Top with mozarella cheese. Cook until melted.
4. Serve over rice or GF noodles.
basil, to taste
1 red onion
2-3 chicken breasts
mozarella cheese
1. Cube chicken and cook on stovetop.
2. Add red pepper, basil, and onion. Cook until softened.
3. Top with mozarella cheese. Cook until melted.
4. Serve over rice or GF noodles.
January 23, 2011
Taco Salads
Taco Salads
1 lb ground hamburger or ground turkey
1 package McCormick's Taco Seasoning (McCormick's is gluten-free)
(or you could just use the Mexican Filling recipe on this blog)
shredded lettuce
diced tomato
sliced olives
grated cheese
corn
guacamole
sour cream or ranch dressing
salsa
corn tortilla chips
Spanish rice
Prepare meat as directed on seasoning package. Layer ingredients to make a salad. Enjoy!
1 lb ground hamburger or ground turkey
1 package McCormick's Taco Seasoning (McCormick's is gluten-free)
(or you could just use the Mexican Filling recipe on this blog)
shredded lettuce
diced tomato
sliced olives
grated cheese
corn
guacamole
sour cream or ranch dressing
salsa
corn tortilla chips
Spanish rice
Prepare meat as directed on seasoning package. Layer ingredients to make a salad. Enjoy!
Corn Dogs
1 cup Masa Flour (I found it by the flours/oatmeal at Macey's)
1/4 cup sugar
About 1/4 cup water
Hot dogs
Vegetable Oil (for frying)
Directions:
1. In a small bowl mix the masa flour and sugar.
2. Gradually add water a few tablespoons at a time until mixture is consistently moist and malleable, but not runny or overly wet.
3. Fill a small saucepan about 1/3 full of vegetable oil and heat on medium to medium low temperature.
4. While oil is heating cook hot dogs in microwave for about 30 seconds. I cut mine in 4ths.
5. Then use your hands to coat the hot dog in the batter, so it is completely covered.
6. Place in oil, turning it as one side becomes brown. Once corn dog is evenly browned remove from oil and set on paper towel to remove excess oil.
7. Sprinkle with salt while still warm, and then let them cool slightly before eating.
This recipe is adapted from a recipe found here: http://glutenfreeinutah.blogspot.com/2009/08/gluten-free-corn-dogs.html. It's great for kids. My niece loved making them.
1/4 cup sugar
About 1/4 cup water
Hot dogs
Vegetable Oil (for frying)
Directions:
1. In a small bowl mix the masa flour and sugar.
2. Gradually add water a few tablespoons at a time until mixture is consistently moist and malleable, but not runny or overly wet.
3. Fill a small saucepan about 1/3 full of vegetable oil and heat on medium to medium low temperature.
4. While oil is heating cook hot dogs in microwave for about 30 seconds. I cut mine in 4ths.
5. Then use your hands to coat the hot dog in the batter, so it is completely covered.
6. Place in oil, turning it as one side becomes brown. Once corn dog is evenly browned remove from oil and set on paper towel to remove excess oil.
7. Sprinkle with salt while still warm, and then let them cool slightly before eating.
This recipe is adapted from a recipe found here: http://glutenfreeinutah.blogspot.com/2009/08/gluten-free-corn-dogs.html. It's great for kids. My niece loved making them.
Spanish Rice
Start by heating oil (maybe 1-2 T. - enough to coat the rice) in the bottom of a frying-type pan.
Add 1 c. dry rice and coat it with the oil. Stir often until browned.
Add 1 8 oz. can tomato sauce and some water. Be careful - the pan is hot and the liquid, especially the tomato sauce, can really splatter! Rinse out the can maybe 2-3 times (not all the way to the top) and dump that water in the pan. You can always add more water if needed, or cook a little longer if you've got a bit too much.
Add:
garlic salt (probably about 1/2 t.)
cumin (probably 1/2 to 1 t. - to your taste)
chopped onion (I've used the dried kind from the cannery when I don't have a fresh onion)
Stir all together and bring to a boil, then turn the heat down for the rice to cook/simmer. Stir it when you turn the heat down, and occasionally after that.
This can be reach in just over a half hour when crunched for time, but more like 45 minutes works much better. If you've got the luxury, it's good to just to let it kick back on low for a while - another 15-ish minutes makes it nice. You just don't want it to get too wet or mushy.
Add 1 c. dry rice and coat it with the oil. Stir often until browned.
Add 1 8 oz. can tomato sauce and some water. Be careful - the pan is hot and the liquid, especially the tomato sauce, can really splatter! Rinse out the can maybe 2-3 times (not all the way to the top) and dump that water in the pan. You can always add more water if needed, or cook a little longer if you've got a bit too much.
Add:
garlic salt (probably about 1/2 t.)
cumin (probably 1/2 to 1 t. - to your taste)
chopped onion (I've used the dried kind from the cannery when I don't have a fresh onion)
Stir all together and bring to a boil, then turn the heat down for the rice to cook/simmer. Stir it when you turn the heat down, and occasionally after that.
This can be reach in just over a half hour when crunched for time, but more like 45 minutes works much better. If you've got the luxury, it's good to just to let it kick back on low for a while - another 15-ish minutes makes it nice. You just don't want it to get too wet or mushy.
Brownies
This is a really yummy gluten-free brownie recipe, courtesy of the Nielsons. It makes a big batch of dry mix, which you can store in your fridge and mix with the wet ingredients whenever you need a quick brownie fix. Enjoy!
Brownie Dry Mix:
1 1/4 Cups powdered milk
4 cups sifted gluten-free flour (I've been using rice flour which works well)
4 cups sugar
1 1/4 cups cocoa powder
4 tsp baking powder
2 tsp salt
Sift ingredients several times to mix. Store in refrigerator in closed container.
Brownie Recipe
Mix together:
2 eggs, beaten
1 1/2 tsp vanilla
3 Tbsp water
1/2 cup melted butter
Then Mix in:
2 1/2 cups brownie dry mix
1 1/2 cups chopped nuts (optional)
Blend wet and dry ingredients well. Then pour into greased 9x14 cake pan. Bake at 350degrees for 25 minutes.
Frost while warm or melt chocolate chips on top for frosting.
Brownie Dry Mix:
1 1/4 Cups powdered milk
4 cups sifted gluten-free flour (I've been using rice flour which works well)
4 cups sugar
1 1/4 cups cocoa powder
4 tsp baking powder
2 tsp salt
Sift ingredients several times to mix. Store in refrigerator in closed container.
Brownie Recipe
Mix together:
2 eggs, beaten
1 1/2 tsp vanilla
3 Tbsp water
1/2 cup melted butter
Then Mix in:
2 1/2 cups brownie dry mix
1 1/2 cups chopped nuts (optional)
Blend wet and dry ingredients well. Then pour into greased 9x14 cake pan. Bake at 350degrees for 25 minutes.
Frost while warm or melt chocolate chips on top for frosting.
Cilantro Chicken
4 boneless skinless chicken breasts
1 c crushed tortilla chips
1 (16oz) jar salsa
2 Tbsp lime juice
2 Tbsp vegetable oil
1 tsp honey
2 Tbsp cilantro
1/3 cup cheese
1. In a shallow bowl combine lime juice, oil and honey. Dip chicken in it, then coat the chicken with tortilla chips.
2. Bake in ungreased, uncovered pan at 350 for 25 minutes or until done.
3. Combine salsa and cilantro. Pour over chicken and sprinkle with cheese.
4. Bake 7 minutes to melt the cheese.
Serving suggestions: serve with Spanish rice, quesadillas (corn tortillas), or nachos
1 c crushed tortilla chips
1 (16oz) jar salsa
2 Tbsp lime juice
2 Tbsp vegetable oil
1 tsp honey
2 Tbsp cilantro
1/3 cup cheese
1. In a shallow bowl combine lime juice, oil and honey. Dip chicken in it, then coat the chicken with tortilla chips.
2. Bake in ungreased, uncovered pan at 350 for 25 minutes or until done.
3. Combine salsa and cilantro. Pour over chicken and sprinkle with cheese.
4. Bake 7 minutes to melt the cheese.
Serving suggestions: serve with Spanish rice, quesadillas (corn tortillas), or nachos
Cheesy Potato Soup
4-5 c potatoes
1/4 c margarine
3 c chicken broth
1 tsp Worcestershire sauce (Kroger brand is GF - check other brands before using)
1/4 c finely chopped onion
1/2 c GF flour (rice flour works well)
2 cups milk
1 cup shredded cheese
1. Chop potatoes and boil until tender. Drain and set aside.
2. Saute onion in margarine.
3. Stir flour into onion and margarine mixture then add milk and broth. Heat until thickened.
4. Add Worcestershire sauce and cheese, then potatoes. Heat until completely warmed.
1/4 c margarine
3 c chicken broth
1 tsp Worcestershire sauce (Kroger brand is GF - check other brands before using)
1/4 c finely chopped onion
1/2 c GF flour (rice flour works well)
2 cups milk
1 cup shredded cheese
1. Chop potatoes and boil until tender. Drain and set aside.
2. Saute onion in margarine.
3. Stir flour into onion and margarine mixture then add milk and broth. Heat until thickened.
4. Add Worcestershire sauce and cheese, then potatoes. Heat until completely warmed.
Kenna's Soup
10 c chicken broth (make sure it's GF!)
1 jar spaghetti sauce
3 c cooked chicken (I used Costco canned chicken)
any veggies you have on hand (I used diced carrots and zucchini and a can of corn)
4 cups cooked rice
1. Mix together chicken brother, spaghetti sauce, chicken, and veggies and simmer for 20 minutes.
2. Add cooked rice. Simmer an additional 5 minutes.
3. Serve with Parmesean cheese sprinkled on top.
1 jar spaghetti sauce
3 c cooked chicken (I used Costco canned chicken)
any veggies you have on hand (I used diced carrots and zucchini and a can of corn)
4 cups cooked rice
1. Mix together chicken brother, spaghetti sauce, chicken, and veggies and simmer for 20 minutes.
2. Add cooked rice. Simmer an additional 5 minutes.
3. Serve with Parmesean cheese sprinkled on top.
Taco Soup
1 can black beans
1 can chili beans
1 can kidney beans
1 can corn, do not drain
1 lg. can stewed tomatoes, do not drain
1 can green chilies, do not drain
1 (12 oz) can tomato sauce
1/2 pkg. taco seasoning (make sure it's GF)
1 lb. ground beef, cook
sour cream, garnish
corn chips, garnish, cheese, garnish
guacamole, garnish
In a large pan combine all beans, tomatoes, corn, chilies, seasoning, and ground beef. Simmer until hot. Serve in large bowls and garnish with soure cream, cheese, guacamole, and corn chips.
1 can chili beans
1 can kidney beans
1 can corn, do not drain
1 lg. can stewed tomatoes, do not drain
1 can green chilies, do not drain
1 (12 oz) can tomato sauce
1/2 pkg. taco seasoning (make sure it's GF)
1 lb. ground beef, cook
sour cream, garnish
corn chips, garnish, cheese, garnish
guacamole, garnish
In a large pan combine all beans, tomatoes, corn, chilies, seasoning, and ground beef. Simmer until hot. Serve in large bowls and garnish with soure cream, cheese, guacamole, and corn chips.
Quinoa Taco Salad
1 cup quinoa cooked in two cups water
Extra virgin olive oil, as needed
Juice from 2 juicy limes
Sea salt, to taste
2-3 tablespoons fresh chopped cilantro
1 half small red onion, diced fine
1 small red bell pepper, cored, seeded, diced fine
1 cup roasted corn kernels (I used canned, roasted on a cookie sheet for 6-7 minutes, then cooled)
Gluten-free tortilla chips
1. Drizzle the cooked quinoa with extra virgin olive oil and toss to coat. Squeeze on fresh lime juice and toss again. Season with sea salt, to taste.
2. Add in the fresh chopped cilantro, diced red onion, diced yellow pepper, and roasted corn kernels. Stir lightly to distribute. Taste test for seasoning adjustments.
3. Serve with tortilla chips and an extra lime wedge.
Adapted from Gluten Free Goddess blog. Original recipe found here: http://glutenfreegoddess.blogspot.com/2010/05/quinoa-taco-salad.html
Extra virgin olive oil, as needed
Juice from 2 juicy limes
Sea salt, to taste
2-3 tablespoons fresh chopped cilantro
1 half small red onion, diced fine
1 small red bell pepper, cored, seeded, diced fine
1 cup roasted corn kernels (I used canned, roasted on a cookie sheet for 6-7 minutes, then cooled)
Gluten-free tortilla chips
1. Drizzle the cooked quinoa with extra virgin olive oil and toss to coat. Squeeze on fresh lime juice and toss again. Season with sea salt, to taste.
2. Add in the fresh chopped cilantro, diced red onion, diced yellow pepper, and roasted corn kernels. Stir lightly to distribute. Taste test for seasoning adjustments.
3. Serve with tortilla chips and an extra lime wedge.
Adapted from Gluten Free Goddess blog. Original recipe found here: http://glutenfreegoddess.blogspot.com/2010/05/quinoa-taco-salad.html
Apple-Cinnamon Breakfast Risotto
½ cup butter
4 medium Granny Smith apples, diced
1 ½ teaspoons ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon salt
1 ½ cups rice
½ cup packed dark brown sugar
4 cups apple juice at room temperature (or 2 cups apple juice and 2 cups water)
1 teaspoon vanilla
1. Coat slow cooker with nonstick cooking spray; set aside. Melt butter in large skillet over medium-high heat. Add apples, cinnamon, allspice and salt. Cook and stir 2 to 5 minutes or until apples begin to release juices. Transfer to slow cooker.
2. Add rice and stir to coat. Sprinkle with brown sugar; add apple juice and vanilla. Cover; cook on HIGH 1 ½ to 2 hours or until all liquid is absorbed. Ladle risotto into bowls and serve hot. Top with almonds and dried cherries and drizzle with milk if desired.
Makes 6 servings
Adapted from "Incredibly Easy Gluten Free Meals" cookbook
4 medium Granny Smith apples, diced
1 ½ teaspoons ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon salt
1 ½ cups rice
½ cup packed dark brown sugar
4 cups apple juice at room temperature (or 2 cups apple juice and 2 cups water)
1 teaspoon vanilla
1. Coat slow cooker with nonstick cooking spray; set aside. Melt butter in large skillet over medium-high heat. Add apples, cinnamon, allspice and salt. Cook and stir 2 to 5 minutes or until apples begin to release juices. Transfer to slow cooker.
2. Add rice and stir to coat. Sprinkle with brown sugar; add apple juice and vanilla. Cover; cook on HIGH 1 ½ to 2 hours or until all liquid is absorbed. Ladle risotto into bowls and serve hot. Top with almonds and dried cherries and drizzle with milk if desired.
Makes 6 servings
Adapted from "Incredibly Easy Gluten Free Meals" cookbook
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