4 1/2 cups homemade or low-sodium chicken broth; more as needed
2 tablespoons olive oil
10 large fresh sage leaves
6 slices bacon, diced
2 medium shallots, minced, about 1/4 cup
2 cups (1/4-inch-diced) fresh, uncooked butternut squash
1 1/2 cups arborio rice
3/4 cup freshly grated Parmigiano-Reggiano
Salt and freshly ground black pepper
1.Pour the chicken broth in a small/medium saucepan and set over medium
heat. It doesn’t need to boil, just heat it through and keep it hot
while making the risotto.
2. In a medium (3-quart) saucepan, heat the oil
over medium heat. Add the sage leaves and fry, turning once, until
they’ve turned dark green in most places, about 1 minute total, being
careful not to brown the leaves. With a fork, transfer to the fried sage
leaves to a plate lined with paper towels to absorb the excess oil.
Drain off all of the oil except for 1-2 teaspoons.
3. Cook the bacon in the
hot oil in the saucepan, stirring occasionally, until nicely browned, 5
to 7 minutes. Transfer the bacon to the plate with the sage. Again,
drain off excess grease, if desired, leaving about 2 teaspoons in the
saucepan.
4. Add the shallots to the saucepan and cook, stirring with a wooden
spoon, until softened, about 1 minute.
5. Add the squash and rice and cook,
stirring, for 1-2 minutes.
6. Ladle in enough of the hot broth mixture to
just cover the rice. Cook, stirring frequently, until the broth is
mostly absorbed. Keep the heat regulated so that the broth isn’t boiling
(it will evaporate too quickly) but instead the rice/broth mixture
bubbles and simmers gently while it cooks.
7. Add another ladleful of broth
and continue cooking and stirring until absorbed. Continue this process
(adding a ladleful or two of broth once the previous broth has been
absorbed), stirring constantly, until the rice is tender with just a
slightly toothsome quality, about 25 minutes. If you use all the broth
before the rice gets tender, simply use more broth.
8. Set aside the nicest looking sage leaves as a garnish (about 1 leaf
per serving) and reserve a few crumbles of bacon for garnish as well.
Crumble the remaining bacon and sage leaves into the risotto. Stir in
the cheese. Season to taste with salt and pepper. Crumble the remaining
bacon over each serving and garnish with a sage leaf. Serve immediately.
This delicious recipe was found at Mel's Kitchen Cafe: http://www.melskitchencafe.com/2012/03/butternut-squash-risotto.html
June 17, 2012
June 3, 2012
Mexican Sweet Potato Skins
3 medium sweet potatoes
1 can corn, rinsed and patted dry
1 can black beans, rinsed and drained
1 tablespoon butter
1/2 yellow onion, chopped
2-4 canned chipotle peppers in adobo sauce, minced or pureed
1 ounce light cream cheese
1/4 cup light sour cream
1 teaspoon salt (+ more to taste)
1/2 cup cilantro, roughly chopped
6 tablespoons shredded cheese (Pepperjack, Cheddar, Colby Jack… anything will work)
- Preheat oven to 350 degrees. Bake the sweet potatoes for 45-60 minutes.
- While sweet potatoes are baking, place corn in a heavy cast-iron skillet over medium-high heat with no butter or oil. Sprinkle with salt and other Mexican seasoning (as much as you want). Do not stir! Let corn roast for several minutes before stirring. Let it roast for a few more minutes before stirring again. Continue this for about 10 minutes, until corn is browned and roasted on the outside. Set aside in a small bowl with the black beans.
- Saute the onion in the butter over medium heat until soft and translucent. Set aside.
- Remove sweet potatoes from the oven when fork-tender. Let cool for 5-10 minutes. Cut the sweet potatoes in half. Scrape the flesh of the sweet potatoes out, leaving the skins intact. Sometimes leaving a thin layer of potato inside of the skins helps them hold together better.
- Mix the flesh of the sweet potatoes with the cream cheese, sour cream, chipotle peppers, and salt. You can use a mixer or just a spoon, depending on how soft the potatoes are. When well-mixed, gently stir in the black beans, roasted corn, sauteed onions, and cilantro.
- Scoop the filling into the skins and top each with 1 tablespoon shredded cheese. Broil for about 5 minutes or until cheese is melted.
Garlic Herb Sauce
1 cup fresh packed flat-leaf parsley
3 cloves garlic, chopped
1/2 cup EVOO
3 1/2 tsp. dried oregano
1 tbsp. red wine vinegar
1/8 tsp. crushed red pepper
salt and pepper to taste
1. In a food processor, pulse the parsley to chop. Add remaining ingredients and pulse to combine.
2. Brush sauce on pork tenderloin before grilling or cubed potatoes before baking.
3 cloves garlic, chopped
1/2 cup EVOO
3 1/2 tsp. dried oregano
1 tbsp. red wine vinegar
1/8 tsp. crushed red pepper
salt and pepper to taste
1. In a food processor, pulse the parsley to chop. Add remaining ingredients and pulse to combine.
2. Brush sauce on pork tenderloin before grilling or cubed potatoes before baking.
May 7, 2012
Grilled Corn and Black Bean Salad
4 ears fresh corn, shucked (or 2 cans corn, or one package frozen corn)
2 red peppers (chopped if using a grill pan, quartered if using a grill)
3 tbsp. EVOO
2 tbsp. fresh lime juice
2 tsp. chili powder
1/2 tsp. salt
2 cans black beans, rinsed and drained
3 green onions, rinsed and sliced
1/3 cup chopped cilantro
4 oz. queso fresco, crumbled
1 avocado, thinly sliced
1. In a large bowl, whisk EVOO, lime juice, chili powder and salt. Add green onions, cilantro and black beans and toss well.
2. Preheat grill (or if it's winter or you don't have a grill, a grill pan) to medium. Add corn and red pepper. Cook until corn and peppers until charred in spots, about ten minutes.
3. If using a grill, carefully cut the corn kernels from the cobs and chop the red pepper. Add corn and red pepper to the bean mixture and toss well.
4. Top with queso and avocado.
Variations: add 2 cups cooked quinoa or 2 cups cooked/cubed chicken breast
2 red peppers (chopped if using a grill pan, quartered if using a grill)
3 tbsp. EVOO
2 tbsp. fresh lime juice
2 tsp. chili powder
1/2 tsp. salt
2 cans black beans, rinsed and drained
3 green onions, rinsed and sliced
1/3 cup chopped cilantro
4 oz. queso fresco, crumbled
1 avocado, thinly sliced
1. In a large bowl, whisk EVOO, lime juice, chili powder and salt. Add green onions, cilantro and black beans and toss well.
2. Preheat grill (or if it's winter or you don't have a grill, a grill pan) to medium. Add corn and red pepper. Cook until corn and peppers until charred in spots, about ten minutes.
3. If using a grill, carefully cut the corn kernels from the cobs and chop the red pepper. Add corn and red pepper to the bean mixture and toss well.
4. Top with queso and avocado.
Variations: add 2 cups cooked quinoa or 2 cups cooked/cubed chicken breast
April 24, 2012
Italian Potato Sausage Soup
20 oz. lean Italian turkey sausage
1/2+ teaspoon crushed red pepper flakes
1 teaspoon smoked paprika
1 large onion, diced
5-6 cloves garlic, minced or pressed
8 cups (2 boxes) chicken broth
1 1/2 pounds red potatoes, diced
1 teaspoon Italian seasoning
2 cups low-fat milk
3 ounces light cream cheese
3 tablespoons GF flour
2 tablespoons butter
1/2 teaspoon kosher salt
3 cups baby spinach, chopped
1. Place sausage in large soup pot. Begin cooking it over medium heat and add red pepper flakes, smoked paprika, onion, and garlic. Saute until the sausage is fully cooked and drain if necessary.
2. Add the chicken broth and Italian seasoning, increase heat to high, and bring to a boil.
3. Add diced potatoes, cover, and reduce to a simmer. Cook potatoes until tender.
4. While the potatoes are cooking, place the milk, cream cheese, flour, and salt in a blender. Blend until smooth.
5. Heat the butter over medium-low heat in a small saucepan, then add the milk mixture and cook over medium heat until thick (like a very thick cream soup or a stirrable pudding).
6. When the potatoes are cooked, add the thickened milk mixture and chopped spinach. Season with additional crushed red pepper flakes and kosher salt to taste and serve with freshly grated Parmesan cheese.
Recipe from Our Best Bites: http://www.ourbestbites.com/2012/01/italian-potato-sausage-soup/
1/2+ teaspoon crushed red pepper flakes
1 teaspoon smoked paprika
1 large onion, diced
5-6 cloves garlic, minced or pressed
8 cups (2 boxes) chicken broth
1 1/2 pounds red potatoes, diced
1 teaspoon Italian seasoning
2 cups low-fat milk
3 ounces light cream cheese
3 tablespoons GF flour
2 tablespoons butter
1/2 teaspoon kosher salt
3 cups baby spinach, chopped
1. Place sausage in large soup pot. Begin cooking it over medium heat and add red pepper flakes, smoked paprika, onion, and garlic. Saute until the sausage is fully cooked and drain if necessary.
2. Add the chicken broth and Italian seasoning, increase heat to high, and bring to a boil.
3. Add diced potatoes, cover, and reduce to a simmer. Cook potatoes until tender.
4. While the potatoes are cooking, place the milk, cream cheese, flour, and salt in a blender. Blend until smooth.
5. Heat the butter over medium-low heat in a small saucepan, then add the milk mixture and cook over medium heat until thick (like a very thick cream soup or a stirrable pudding).
6. When the potatoes are cooked, add the thickened milk mixture and chopped spinach. Season with additional crushed red pepper flakes and kosher salt to taste and serve with freshly grated Parmesan cheese.
Recipe from Our Best Bites: http://www.ourbestbites.com/2012/01/italian-potato-sausage-soup/
Brown Sugar Spice Pork Rub
2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon cinnamon
2 pork tenderloins (2 1/2 lb. total), each tenderloin cut into two chunks
2 tablespoons finely chopped garlic (6-8 cloves)
2 tablespoons olive oil
1 cup packed dark brown sugar
optional: 1 tablespoon Tabasco sauce
1. Mix all ingredients together in gallon ziplock bag. Add pork last.
2. Coat pork with spices.
3. Cook pork however you like. I used a grill pan to sear then baked but it would be great on the grill too.
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon cinnamon
2 pork tenderloins (2 1/2 lb. total), each tenderloin cut into two chunks
2 tablespoons finely chopped garlic (6-8 cloves)
2 tablespoons olive oil
1 cup packed dark brown sugar
optional: 1 tablespoon Tabasco sauce
1. Mix all ingredients together in gallon ziplock bag. Add pork last.
2. Coat pork with spices.
3. Cook pork however you like. I used a grill pan to sear then baked but it would be great on the grill too.
April 3, 2012
Easy Pretzel Turtles
This recipe is another favorite from Our Best Bites:
Glutino small pretzels
Rolo candies
Pecan halves – or optionally peanuts, cashews, and m&m’s
1. Preheat your oven to 350 degrees. Place pretzels on a parchment lined baking sheet.
2. Unwrap your Rolo candies and place one on top of each pretzel like a cute little hat.
3. Place pan in the oven for 3-4 minutes until the chocolate looks glossy and melty but still hold their shape.
4. Remove pan from oven and take a pecan and gently press it right into the center of the chocolate candy.
Original recipe found here: http://www.ourbestbites.com/2009/12/easy-pretzel-turtles/
Glutino small pretzels
Rolo candies
Pecan halves – or optionally peanuts, cashews, and m&m’s
1. Preheat your oven to 350 degrees. Place pretzels on a parchment lined baking sheet.
2. Unwrap your Rolo candies and place one on top of each pretzel like a cute little hat.
3. Place pan in the oven for 3-4 minutes until the chocolate looks glossy and melty but still hold their shape.
4. Remove pan from oven and take a pecan and gently press it right into the center of the chocolate candy.
Original recipe found here: http://www.ourbestbites.com/2009/12/easy-pretzel-turtles/
Loaded Baked Potato Rounds
4 large baking potatoes, cut into 1/2 inch slices
salt and pepper to taste
8 slices bacon, cooked and crumbled
8 ounces shredded Cheddar cheese
1/2 cup chopped green onions
sour cream
1. Preheat oven to 400 degrees.
2. Pam a baking sheet. Place slices of potato on baking sheet. Add salt and pepper to taste. Bake in the preheated oven for 30 to 40 minutes or until lightly browned.
3. When potatoes are ready, top with bacon, cheese, and green onion; continue baking until the cheese has melted.
4. Top with sour cream.
salt and pepper to taste
8 slices bacon, cooked and crumbled
8 ounces shredded Cheddar cheese
1/2 cup chopped green onions
sour cream
1. Preheat oven to 400 degrees.
2. Pam a baking sheet. Place slices of potato on baking sheet. Add salt and pepper to taste. Bake in the preheated oven for 30 to 40 minutes or until lightly browned.
3. When potatoes are ready, top with bacon, cheese, and green onion; continue baking until the cheese has melted.
4. Top with sour cream.
BBQ Chicken Quinoa Salad
3 cups cooked quinoa
1 can corn
1 can black beans, rinsed and drained
2 cups cubed BBQ chicken
1/2 cup grated cheese
1/2 cup BBQ sauce (or more)
6 scallions, chopped
cilantro for garnish
1. In a large bowl, toss together the quinoa, corn, black beans, and chicken. Season with salt and pepper.
2. Transfer mixture into a bowl and top with shredded cheese, BBQ sauce, scallions and cilantro.
Serve warm or at room temperature or chilled.
1 can corn
1 can black beans, rinsed and drained
2 cups cubed BBQ chicken
1/2 cup grated cheese
1/2 cup BBQ sauce (or more)
6 scallions, chopped
cilantro for garnish
1. In a large bowl, toss together the quinoa, corn, black beans, and chicken. Season with salt and pepper.
2. Transfer mixture into a bowl and top with shredded cheese, BBQ sauce, scallions and cilantro.
Serve warm or at room temperature or chilled.
March 18, 2012
Snack ideas
Another hard part of transitioning to living gluten free is figuring out what to eat for snacks. Here are some of my favorites:
Trio bars: Trio bars are fruit, nut, and seed bars. I buy the big box at Costco. They taste great and are a great source of protein. It's a great pre-gym snack.
Nuts, trail mix, etc: These can also be high protein. Just make sure that you check the ingredient lists to make sure everything is gluten-free. Not all brands will be safe.
Popcorn: Check labels but most are gluten free.
Fresh fruits and veggies: You really can't go wrong with fresh, whole fruits and veggies. If you can, try to pick things that will be high in fiber (it can be hard to get enough fiber when you are gluten free). I usually cut up a few days worth of fruits and veggies and put individual servings in ziplock bags in my fridge then I can just grab 3-4 to take with me to work.
Salads: Add toppings like meat, hard boiled eggs, and nuts for extra protein.
Hummus: I love hummus. You can buy it at the store but it's pretty easy to make yourself at home. I prefer to eat hummus with carrots, bell peppers, and cucumbers but you can also have it with tortilla chips.
Lunchmeat: Make sure to check labels. Sometimes processed meat has gluten.
Eggs: High in protein but they require a little more preparation than most of the other things on this list. Try scrambled, omelets, or fried. For an quicker option, try making hard-boiled eggs ahead of time or mix eggs and your favorite toppings then bake in muffin tins and freeze for a quick snack.
String cheese
Yogurt
Gluten free cereal or granola: I know cereal is traditionally a breakfast food but I enjoy it for snacks too. I eat it dry or with milk, depending on where I am and what else I'm doing while I eat. In addition to the specialty gluten free cereals, check out Chex (not Wheat Chex), Pebbles, and gluten-free Rice Krispies.
Smoothies: Try blending one yogurt with 1 cup frozen fruit and 1/2 cup sugar-free juice. You could substitute Greek yogurt, add protein powder, add more fruit, or even add spinach.
Muffins, breads, etc: I wouldn't rely on these in general but if you have made/bought gluten free baked goods they make a great snack.
Trio bars: Trio bars are fruit, nut, and seed bars. I buy the big box at Costco. They taste great and are a great source of protein. It's a great pre-gym snack.
Nuts, trail mix, etc: These can also be high protein. Just make sure that you check the ingredient lists to make sure everything is gluten-free. Not all brands will be safe.
Popcorn: Check labels but most are gluten free.
Fresh fruits and veggies: You really can't go wrong with fresh, whole fruits and veggies. If you can, try to pick things that will be high in fiber (it can be hard to get enough fiber when you are gluten free). I usually cut up a few days worth of fruits and veggies and put individual servings in ziplock bags in my fridge then I can just grab 3-4 to take with me to work.
Salads: Add toppings like meat, hard boiled eggs, and nuts for extra protein.
Hummus: I love hummus. You can buy it at the store but it's pretty easy to make yourself at home. I prefer to eat hummus with carrots, bell peppers, and cucumbers but you can also have it with tortilla chips.
Lunchmeat: Make sure to check labels. Sometimes processed meat has gluten.
Eggs: High in protein but they require a little more preparation than most of the other things on this list. Try scrambled, omelets, or fried. For an quicker option, try making hard-boiled eggs ahead of time or mix eggs and your favorite toppings then bake in muffin tins and freeze for a quick snack.
String cheese
Yogurt
Gluten free cereal or granola: I know cereal is traditionally a breakfast food but I enjoy it for snacks too. I eat it dry or with milk, depending on where I am and what else I'm doing while I eat. In addition to the specialty gluten free cereals, check out Chex (not Wheat Chex), Pebbles, and gluten-free Rice Krispies.
Smoothies: Try blending one yogurt with 1 cup frozen fruit and 1/2 cup sugar-free juice. You could substitute Greek yogurt, add protein powder, add more fruit, or even add spinach.
Muffins, breads, etc: I wouldn't rely on these in general but if you have made/bought gluten free baked goods they make a great snack.
Breakfast Ideas
This afternoon my roommate and I talked about the possibility of her going gluten-free and it reminded me how hard transition can be. As I explained to her, I felt like I lived on corn tortillas, cheese, lettuce, ice cream, and potato chips for 2 months when I first got diagnosed. It took me a while to figure things out, and breakfast was one of the hardest things for me to get used to. Here are a few of the things I learned and my favorite options.
Cereals: I love cereal in the mornings and for snacks because it is so easy and fast. Luckily, there are quite a few cereals available now that are gluten free. In addition to the specialty gluten free stuff (expensive and some of it tastes horrible in my opinion), most Chex varieties are gluten free (not Wheat Chex), Pebbles (Chocolate, Fruity, etc) are gluten free, and Rice Krispies are available gluten free (but make sure you buy the ones that say gluten free on the front because the regular box still has gluten).
*One special note about cereal: Some people with Celiac Disease, especially if they are newly diagnosed and/or healing, have trouble tolerating milk. I personally have less trouble with yogurt so recently I've started using a plainer Chex with a flavored yogurt and fresh fruit or slivered/chopped nuts on top.
Granola: You can buy gluten free granola or make your own. One caution here is that some people have trouble tolerating oats. If you do, avoid the granola altogether.
Smoothies: Sometimes I have to do breakfast on the go or I have to be to work or an appointment extra early so I try to do breakfast in 2 rounds. Smoothies work perfect on these days. I blend one yogurt, 1 cup of fruit, and 1/2 cup of sugar-free juice. I like tropical flavors but use any combination of flavors you like. You can also add gluten free protein powder, use greek yogurt for extra protein, or even add a cup of spinach.
Eggs: I don't take time to cook eggs often but they are an awesome breakfast because they are full of protein and budget friendly. If you get bored with your eggs, play around with them. Try scrambled, fried, hard-boiled, omelets, etc. Also add different toppings: cheese, fresh herbs (cilantro, basil, etc), green onions, bell peppers, tomatoes, ham, bacon etc. You can even mix eggs with your favorite toppings then bake them in a muffin tin in the oven and freeze them to grab on a hurried morning.
Frozen waffles: Van's makes a couple of gluten free varieties of frozen waffles. I've seen them carried in most major grocery chains and they are pretty good for frozen waffles. (Just don't cook them in a toaster used for gluten products.)
If you are up for a little more work, check out the "Breakfast label" which has lots of delicious recipes.
Cereals: I love cereal in the mornings and for snacks because it is so easy and fast. Luckily, there are quite a few cereals available now that are gluten free. In addition to the specialty gluten free stuff (expensive and some of it tastes horrible in my opinion), most Chex varieties are gluten free (not Wheat Chex), Pebbles (Chocolate, Fruity, etc) are gluten free, and Rice Krispies are available gluten free (but make sure you buy the ones that say gluten free on the front because the regular box still has gluten).
*One special note about cereal: Some people with Celiac Disease, especially if they are newly diagnosed and/or healing, have trouble tolerating milk. I personally have less trouble with yogurt so recently I've started using a plainer Chex with a flavored yogurt and fresh fruit or slivered/chopped nuts on top.
Granola: You can buy gluten free granola or make your own. One caution here is that some people have trouble tolerating oats. If you do, avoid the granola altogether.
Smoothies: Sometimes I have to do breakfast on the go or I have to be to work or an appointment extra early so I try to do breakfast in 2 rounds. Smoothies work perfect on these days. I blend one yogurt, 1 cup of fruit, and 1/2 cup of sugar-free juice. I like tropical flavors but use any combination of flavors you like. You can also add gluten free protein powder, use greek yogurt for extra protein, or even add a cup of spinach.
Eggs: I don't take time to cook eggs often but they are an awesome breakfast because they are full of protein and budget friendly. If you get bored with your eggs, play around with them. Try scrambled, fried, hard-boiled, omelets, etc. Also add different toppings: cheese, fresh herbs (cilantro, basil, etc), green onions, bell peppers, tomatoes, ham, bacon etc. You can even mix eggs with your favorite toppings then bake them in a muffin tin in the oven and freeze them to grab on a hurried morning.
Frozen waffles: Van's makes a couple of gluten free varieties of frozen waffles. I've seen them carried in most major grocery chains and they are pretty good for frozen waffles. (Just don't cook them in a toaster used for gluten products.)
If you are up for a little more work, check out the "Breakfast label" which has lots of delicious recipes.
March 13, 2012
Broccoli and Cheese Soup
2 Tablespoons oil
1 cup chopped onion
2 garlic cloves, minced
3 cups fat free, less sodium chicken broth
2 heads of broccoli florets
2 1/2 cups 2% reduced-fat milk
1/3 cup cornstarch
1/4 teaspoon fresh cracked black pepper
8 ounces grated cheese
1. Heat a large saucepan over medium-high heat. Coat with oil. Add onion and garlic. Saute three minutes or until tender.
2. Add broth and broccoli and bring mixture to a boil over medium-high heat. Reduce heat to medium. Cook ten minutes.
3. Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper.
4. Using immersion blender, blend soup until smooth.
5. Removed from heat. Add cheese, stirring until cheese melts.
Recipe adapted from "Cooking Light: The Essential Dinner Tonight Cookbook"
1 cup chopped onion
2 garlic cloves, minced
3 cups fat free, less sodium chicken broth
2 heads of broccoli florets
2 1/2 cups 2% reduced-fat milk
1/3 cup cornstarch
1/4 teaspoon fresh cracked black pepper
8 ounces grated cheese
1. Heat a large saucepan over medium-high heat. Coat with oil. Add onion and garlic. Saute three minutes or until tender.
2. Add broth and broccoli and bring mixture to a boil over medium-high heat. Reduce heat to medium. Cook ten minutes.
3. Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper.
4. Using immersion blender, blend soup until smooth.
5. Removed from heat. Add cheese, stirring until cheese melts.
Recipe adapted from "Cooking Light: The Essential Dinner Tonight Cookbook"
California Quesadillas
corn tortillas
cheese
crumbled bacon
cubed turkey or chicken
sliced green onions
diced roasted red pepper
diced avocado
1. Put a thin layer of cheese on each tortilla. Top with desired toppings. Add another thin layer of cheese then top with 2nd tortilla.
2. Cook in frying pan until golden brown on each side and the cheese is melted.
cheese
crumbled bacon
cubed turkey or chicken
sliced green onions
diced roasted red pepper
diced avocado
1. Put a thin layer of cheese on each tortilla. Top with desired toppings. Add another thin layer of cheese then top with 2nd tortilla.
2. Cook in frying pan until golden brown on each side and the cheese is melted.
March 4, 2012
Thai Red Curry
3 1/2 cups cooked rice
2-3 boneless, skinless chicken breasts
1 tablespoon cooking oil
1 onion, thinly sliced
4 garlic cloves, crushed
1 tablespoon fresh ginger, finely grated
2 carrots, peeled and sliced
1 green or red pepper, diced
(or substitute other veggies if you prefer)
14 ounce can coconut milk
1 teaspoon Thai red curry paste
2 tablespoons gluten-free soy sauce
2 tablespoons sugar
salt, to taste
1. Slice chicken into strips and saute with onion, garlic, and ginger in cooking oil. Remove from frying pan and set aside.
2. Saute veggies until tender.
3. Stir in coconut milk, curry paste, soy sauce, sugar, and salt. Add chicken and onion mixture and simmer 3-4 minutes.
4. Serve over cooked rice, or add rice to the Thai red curry until liquid is absorbed by rice.
Recipe from "Gluten Free Cooking Made Easy" by Susan Bell.
2-3 boneless, skinless chicken breasts
1 tablespoon cooking oil
1 onion, thinly sliced
4 garlic cloves, crushed
1 tablespoon fresh ginger, finely grated
2 carrots, peeled and sliced
1 green or red pepper, diced
(or substitute other veggies if you prefer)
14 ounce can coconut milk
1 teaspoon Thai red curry paste
2 tablespoons gluten-free soy sauce
2 tablespoons sugar
salt, to taste
1. Slice chicken into strips and saute with onion, garlic, and ginger in cooking oil. Remove from frying pan and set aside.
2. Saute veggies until tender.
3. Stir in coconut milk, curry paste, soy sauce, sugar, and salt. Add chicken and onion mixture and simmer 3-4 minutes.
4. Serve over cooked rice, or add rice to the Thai red curry until liquid is absorbed by rice.
Recipe from "Gluten Free Cooking Made Easy" by Susan Bell.
Lemon Basil Chicken
2 cups cooked, diced chicken (I used leftover Rotisserie chicken)
1/4 cup cooked crumbled bacon (or more... I believe in being generous with bacon)
1 tablespoon vegetable oil
1 cup water
1/4 cup cornstarch
2 cloves minced garlic
1 tablespoon fresh minced basil
2 cups heavy whipping cream
2 teaspoons gluten-free chicken bouillon
1/8 cup lemon juice
1 bell pepper, chopped
salt, to taste
gluten free noodles
Parmesean cheese
1. In a measuring cup, combine water and cornstarch.
2. Saute red pepper with garlic and oil.
3. Add basil, cream, bouillon, lemon juice, and cornstarch mixture. Heat through but do not boil.
4. Add chicken, bacon, and salt.
5. Serve over noodles. Top with Parmesean.
Recipe adapted from "Gluten Free Cooking Made Easy" by Susan Bell.
1/4 cup cooked crumbled bacon (or more... I believe in being generous with bacon)
1 tablespoon vegetable oil
1 cup water
1/4 cup cornstarch
2 cloves minced garlic
1 tablespoon fresh minced basil
2 cups heavy whipping cream
2 teaspoons gluten-free chicken bouillon
1/8 cup lemon juice
1 bell pepper, chopped
salt, to taste
gluten free noodles
Parmesean cheese
1. In a measuring cup, combine water and cornstarch.
2. Saute red pepper with garlic and oil.
3. Add basil, cream, bouillon, lemon juice, and cornstarch mixture. Heat through but do not boil.
4. Add chicken, bacon, and salt.
5. Serve over noodles. Top with Parmesean.
Recipe adapted from "Gluten Free Cooking Made Easy" by Susan Bell.
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