Last night was a dinner and a movie date with my son. As you know, eating out can be a real hassle if you don’t know where to go. One of our favorite gluten-free, dairy free places to eat is Chipotle. The website claims that the only thing that has gluten in it is the wheat tortillas. Everything else is gluten free. For dairy free we just skip the cheese and the sour cream. We went to the one in Maple Grove, MN. We ordered the bowl and as soon as we told the person that we could not have gluten, the manager, translated it into Spanish for all the workers on the line. The first individual changed his gloves and followed our meal until completion, not letting any of the other servers touch it. They were friendly and helpful there, the portions were so large, and the food was so yummy that we will be back. We were so full that we didn’t even think about trying to buy snacks at the theater.
Last night for dinner we had haystacks. For those of you who have not enjoyed this delicacy, it is basically an open faced taco. The nice thing about haystacks is that everyone can make them the way they want and if you have someone who is allergic to corn you can just do a haystack salad.
2 cans Red, black or chili beans (or you can use ground beef or a mix of the two)
1 pkg taco seasoning (make sure it is GF-El Paso claims to be GF-or mix your own, here is a great recipe http://www.celiac.com/articles/396/1/Taco-Seasoning-Gluten-Free/Page1.html)
Mix the beans and taco seasoning and bring to a boil. Simmer for 5 minutes. (If using ground beef make sure you cook it before adding the taco seasoning). Place Corn Chips on a plate. Cover with Rice, Cover with beans and continue to “stack” with your favorite toppings. For haystack salad, omit the taco chips and place the lettuce on the bottom then continue to “stack” on the other ingredients.
My daughter loves to make muffins and we found a cookbook that has 500 different muffin recipes. Unfortunately they all call for regular flour and milk so we have been converting them to gluten free/dairy free. This turned out delicious.
1/2 cup white rice flour
1/4 cup coconut flour
1/4 cup tapioca flour
1/2 cup sugar
1/2 tsp Xanthan Gum
3 tbs unsweetened coco powder
2 tsp baking powder
2 tsp salt
1 egg, beaten (or equivalent egg replacer)
3/4 cup soy milk, rice milk, almond milk or other
1/3 cup oil
Preheat the oven to 375 degrees. Grease a muffin tin. In a bowl combine flours, sugar, Xanthan Gum, cocoa, baking powder and salt. In another bowl combine egg (or egg replacer), milk and oil. Pour egg mixture into flour mixture and blend until moist. Spoon batter into prepared muffin tin. Bake in preheated oven for 20 minutes.
Made this tonight. I like to add soy sauce and hot sauce to my own bowl because nobody else in my family likes it hot. It takes about 45 minutes to make.
Chicken Pad Thai
8-10 oz thin Thai style rice noodles
4-5 chicken breast cut into strips
4 cloves of garlic, minced
2-9 oz bags stir fry vegetables
Can of bean sprouts
Can of chicken broth
2/3 cup of crushed peanuts
stir fry oil
T tamarind paste
2 T fish sauce
1-3t chili sauce (depending on how hot you want it)
2-3 T brown sugar
Bring a large pot of water to just before a boil, then turn off heat and add noodles for 20 minutes. To make the sauce, mix all ingredients for sauce together. It’s that easy. Place a large wok or similar pan over high heat, and when hot add 1-2 tablespoons of stir-fry oil and the minced garlic. Cook until the garlic is fragrant, about 30 seconds, and then add chicken broth, chicken, and vegetables and stirfry until the wok is dry. Add the noodles, which should be done by this point, and using two wooden spatulas toss everything together. After about 2 minutes of this, add in the bean sprouts and toss for another minute. Finally, toss in the sauce and you’re done.
I made this today, and it turned out well. Like, super well. They also contrasted very nicely, which I didn’t expect. Seeing as they are two of my favorite foods, I probably would have liked them even if they hadn’t. I actually learned to make both of these from real people rather than the faceless internet. My grandma taught me to make the fish, and my cooking instructor taught me how to make the risotto.
Lemon Pepper Breaded Tilapia
8 Tilapia fillets
1 cup grainy almond flour
4 T olive oil
1-2 T lemon pepper
T lemon juice
2 t garlic powder
4-6 cloves garlic minced
Take out two flat bottomed bowls, and into on put the garlic powder, minced garlic, lemon pepper, and almond flour. Mix well. In the other, put the lemon juice and olive oil, then whisk together. Put the fillets into the olive oil and then the flour mixture. Place into a well oiled glass pan, and when finished dipping pour the remaining flour and oil over the top of the fillets. Bake in the oven at 350 for 40 minutes.
I usually start this up right after the fish goes into the oven. Takes about 30 minutes for this amount.
1 cup white rice
3 cups hot chicken stock
ounce soy margarine
fourth onion diced small
half cup daiya mozzarella cheese
1-2 tablespoons silk creamer
Sweat onions in margarine. Add salt and pepper. Add rice, stir 30 seconds to a minute to coat the rice with margarine. At medium heat, add a cup of stock. Stir continuously on high until liquid evaporates. Add another cup of stock, reduce. Add half cup, reduce. Add last half if needed. Add cheese and cream, then chives. When this is done, it should be soft, like a firm rice pudding.
I made this on Monday, and the potatoes turned out a bit bland. As a result, I suggest increasing the amount of seasoning used, but I’m going to put down how much I used. I didn’t really make the lamb tips. We actually bought them in a package from Trader Joes. They were really good. I just followed the instructions on the package. I did however make the potatoes from scratch.
Rosemary Garlic Roasted Potatoes
8 size A red potatoes
6 cloves of garlic
Tablespoon of rosemary
Tablespoon of olive oil
Salt and pepper tt
I started off by rinsing the potatoes and then cutting them into thumbsized chunks. I put all the ingredients into a gallon ziplock bag and shook it really hard. I then dumped the whole thing into a large glass pan, well greased, and baked at 350 for half an hour. They could have been in a little longer, but were fully cooked.
I made this on Sunday for my family and a visiting friend. It turned out delicious, but unfortunately stuck to the pan because I forgot to grease it. Buh. Anywho, here’s the recipe.
4 boneless skin off chicken breasts
Half cup each brown rice bread crumbs & rice flour
Half cup tomato sauce
Half cup daiya mozzarella
Any kind of spices you want
Olive oil (to grease pan)
To start, I rinse the breasts and cut them in half width-wise. I crack the eggs and whisk them together in a fairly flat-bottomed bowl. I put the bread crumbs and flour into two other similar bowls and then use standard breading on the halved breasts. If you don’t know how to do that, it’s flour, egg, then breadcrumbs. I then put the breasts into a greased pan and cook in the oven at 350 until the breadcrumbs are browned well. I usually boil the noodles about 30 minutes into the cook time, which is the very least the chicken needs. After I drain the noodles, I like to toss them with salt, pepper, and olive oil to give them a little flavour. When the breadcrumbs are browned, pour a fourth of the tomato sauce and a fourth of the cheese over each, then put them back in the oven for 10 minutes.
Looking for a breaded chicken that is crunchy and gluten free? This goes great with just about any side dish. I served it with roasted veggies.
Crunchy Herbed Chicken
3/4 cup soy margarine
1 ¼ tsp Italian seasonings
1 cup brown rice bread crumbs
4 cups Rice Chex cereal, crushed (Make sure if you get another brand it is gluten free. If it has barley malt or malt flavoring it is not gluten free.)
4 chicken breast
Melt butter in saucepan. Mix in seasonings. In a separate bowl add brown rice bread crumbs to crushed Rice Chex. Dip chicken in butter mixture. Roll in Rice Chex mixture. Place chicken in a shallow baking dish. Bake in a 400 degree oven for 45 minutes. Do not turn.
Roasted Red Potatoes with Vegetables
12 small red potatoes cut into wedges
2 cups Normandy blend vegetables
Olive oil spray
1 1/2 Tbsp. Mrs. Dash® Original Blend (or other seasoning blend)
Place potatoes and vegetables on a baking sheet. Spray generously
with olive oil spray. Sprinkle with Mrs Dash. Roast in a preheated
400°F oven for 30 minutes. Increase heat to 450°F. Continue to roast
for 5 – 10 minutes or until tender and browned.
If you have a corn allergy or sensitivity here is a great powdered sugar subsitute
2 cups cane sugar
1/2 cup tapioca starch
Put ingredients in a food processor and puree until powdered.
We used this to make Gluten Free Peanut Butter Crispy Rice Balls. This is my daughter’s recipe.
4 cups Gluten Free Crispy Rice Cereal
1/2 cup butter or soy margarine
2 cups peanut butter
2 cups powdered sugar
Melt butter and peanut butter together. Mix in cereal and powdered sugar. Refrigerate for 30 minutes or until cool. Take from refrigerator and roll into bite sized balls. Store, covered, in the refrigerator until ready to serve.
I took this to a Pot Luck where it was a big hit with those who are gluten-free, or vegetarian or had no allergies to anything. My husband, who is not gluten free, said I needed to put this in my “make it again” box. I will have to take pictures the next time I make it. I keep forgetting.
Mexican Lasagna (or Enchilada Casserole)
1/2 large green bell pepper, chopped
1/2 large red bell pepper, chopped
1/2 jalapeño pepper, finely chopped (optional)
2 cloves garlic, minced
1 large onion, chopped
tortillas–at least 12 ( I used French Meadow GF flour tortillas, but you could
use corn tortillas as well)
3 cups (28 ounces) fat free refried beans
2 medium tomatoes, diced
1 tsp. chili powder, divided
1/2 tsp. cumin, divided
3 cups black beans, rinsed and drained
1 cup salsa
1 can enchilada sauce
sliced black olives
2 cups Daiya or shredded cheddar cheese
Preheat the oven to 375 F. In a non-stick pan with a little water (1 tbsp.), sauté the peppers, garlic, and onion for about 3 minutes, or until softened. Set aside.
Spray a 9 X 13-inch baking pan with non-stick spray. Line the bottom with a layer of tortillas (you may cut some of them to fit). Make sure you cover the entire bottom of the pan. Stir the refried beans and spread half of them evenly over the tortillas. Cover the refried beans with half of the pepper-onion mixture and half of the tomatoes; sprinkle with half of the seasonings and half of the black beans. Add another layer of tortillas and repeat the layers of the other ingredients. Spread the cup of salsa over the final layer of black beans. Cover with a final layer of tortillas, pour the enchilada sauce over the top, and sprinkle with black olives and cheese. Cover and bake for about 30 minutes or until hot throughout. It will be easier to cut if you allow it to cool for about 10 minutes before serving.