Lime Coconut Chicken

Make this. You won't be sorry. Original recipe found here.

Ingredients:

2 lbs boneless, skinless chicken breasts or tenders
1/2 C coconut milk
zest of 1 lime
juice of 1/2 lime
2 Tb oil
1 1/2 tsp ground coriander
2 Tb soy sauce
2 Tb sugar
2 tsp curry powder
1 1/2 tsp kosher salt
pinch cayenne pepper
1 Serrano chili, minced (I removed the seeds)
1/4 C chopped fresh cilantro
fresh lime wedges

Instructions:
1. If using breasts, slice the breast into 2 pieces by slicing it down the length of the breast. If using tenders, do not cut down any smaller.
2. Combine the remaining ingredients except for the fresh cilantro and lime wedges. Mix the marinade together with the chicken and allow it to marinate in the fridge for 2 hours.
3. Heat your grill or grill pan to medium-high. Once the grill is hot, cook the chicken for 3-4 minutes on each side. Pour the marinade into a small saucepan and boil for 3 minutes.
4. Serve the chicken over rice (I used jasmine rice), pour over some of the cooked marinade and add a squeeze of lime and cilantro on top.

Thai Coconut Chicken

Quite similar to Chicken and Broccoli Curry, but a few good additions to the sauce.

Ingredients

1-2 chicken breasts, sliced thinly
1 red onion, chopped
3 cloves garlic
1 t. olive oil

1 red pepper, diced
1 large handful snap peas
1 cup of another vegetable (I used broccoli)
1/4 bunch cilantro

Sauce:
1 can lite coconut milk
2 T red curry paste
1 1/2 t ground ginger
2 T brown sugar

Directions

Saute onion, garlic and chicken in olive oil. When chicken is done, add vegetables and sauce and simmer for 5 minutes. Serve over jasmine rice.

Tikka Masala

This is a simple recipe my husband's family found on allrecipes.com. They modified it by omitting the marinating step, deciding that it didn't make enough difference in taste. And I modified it a little further by adding spinach and tomatoes. We thoroughly enjoyed it for dinner last night.


Ingredients:

1/2 c brown rice
1/3 c wild rice
14 oz gf chicken broth

3-4 chicken breasts

1 T butter
1 clove garlic, minced
1 jalapeno pepper, seeds removed and sliced thin
2 t ground cumin
2 t paprika
1 t salt, or to taste
1 can tomato sauce (8 oz)
1 c heavy cream
1/4 c chopped fresh cilantro

Baby spinach, torn
Tomato, diced


Directions:

1. Bring chicken broth to a boil, then stir in brown and wild rice. Cover and simmer on low for 45-50 minutes.
2. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with cumin, paprika, and salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20-25 minutes. Remove jalapeno slices and discard. 
3. Season chicken breasts with salt and pepper, then grill until no longer pink. Dice.
4. Add grilled chicken to sauce, and simmer for 10 minutes. Stir in chopped cilantro.
5. Serve chicken over rice and baby spinach, then top with tomatoes.

Mexican Rice

A recipe from my sister, Lisa. We use it as a side dish with Mexican food or put on tacos, nachos, etc.

Ingredients:
3 T vegetable oil
1 c uncooked long-grain white rice
¼ c chopped onion
1 t garlic salt
½ t ground cumin
½ c tomato sauce
2 c gluten free chicken broth
chili powder to taste

Directions:

1. Heat oil in a saucepan over medium heat and add rice and onion. Cook, stirring constantly, until rice is puffed and golden. While rice is cooking, sprinkle with salt and cumin, and chili powder.
2. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes.
3. Fluff with a fork.

Turkey (or Chicken) Soup

This is based off of my mom's turkey soup recipe. I remember often eating it after Thanksgiving or Christmas. In this instance, I made chicken soup, using my previously Roasted Chicken to make the stock. The fresh stock really makes the recipe. My family ate it with crackers, while I had some delicious Udi's bread on the side.

Ingredients:
6 c fresh turkey or chicken stock, divided
1 onion
1 1/2 stalks celery
2 medium carrots
4 T butter (1/2 cube)
1/4 c gluten free flour (I used Bob's Red Mill Gluten Free All Purpose Flour)
1 c light cream

1/2 c cooked turkey or chicken, diced
1 c cooked rice (I used brown)
salt and pepper to taste

Directions:

1. To make stock, add 3 quarts water and 1 T salt to chicken or turkey carcass and simmer for several hours, then strain.
2. Chop onion, carrots, and celery very fine (I chopped mine in a mini food processor). Simmer vegetables in a covered pan with 1 c stock for 20 minutes, or until tender.
3. Melt butter over medium heat, then add flour, stirring constantly. Add cream, and stir until smooth and slightly thickened.
4. Add vegetables and remaining 5 c stock. Stir well.
5. Bring to a simmer and lower heat, cooking for 10 minutes.
6. Add turkey or chicken and rice and season to taste.

Pork Barbacoa

This recipe came from my sister, Sarah. It's fabulous. I used corn tortillas for myself, but everyone else used flour. I didn't make the dressing...it's delicious with it, but I chose the lazy route.

Pork Barbacoa

Place the following on a warm tortilla: pork barbacoa, lime-cilantro rice, black beans, mozzarella cheese, and creamy tomatillo dressing. Wrap and eat as a burrito, or leave open and serve with a fork.

Pork Barbacoa

2 ½ - 3 ½ lbs pork loin roast

½ cup worcestershire sauce(Lea & Perrins is gluten free)

½ tsp dried oregano

½ tsp powdered ginger

1 tsp salt

1 tsp dry chile powder

1 tsp garlic powder

2 Tb dried minced onion

1 can of red enchilada sauce (Las Palmas is gluten free)

½ cup dark brown sugar

Cook all of the ingredients except enchilada sauce and dark brown sugar in a crock pot approximately 5 hours on high. When done shred the pork. Then combine red enchilada sauce and dark brown sugar, and pour on top and mix with pork.

Lime Cilantro Rice

Cook the following ingredients according to the rice directions (substituting the water with broth):

1 cup white rice

2 cups gluten free chicken broth

½ Tb garlic powder

1 Tb minced dry onion

Pinch of salt

When rice is done add:

¼ - ½ cup fresh cilantro

½ can green enchilada sauce (La Victoria's is gluten free!)

1 Tb lime juice

Creamy Tomatillo Dressing

Place the following in a blender:

3 fresh tomatillos, cut into quarters

juice of ½ a lime

½ cup of buttermilk (dry buttermilk mix is okay)

½ cup mayonnaise

½ cup sour cream

1 pkg. dry Ranch buttermilk dressing mix (make sure it's gluten free)

1 cup fresh cilantro (about one bunch)

6 stalks (½ bunch) green onions, w/ ends

2 cloves crushed garlic

4 tsp. sugar

5 (cross section slices) jalapeño pepper (about 1 pepper)

Pinch salt

Combine well in blender and refrigerate one hour.

Thai Shrimp Bisque

Another family favorite needing no adaptation. Leave out the fish sauce if you don't like things too fishy.

Ingredients:

3 cups hot cooked rice

1 pound frozen shrimp (cooked, peeled, deveined)

2 plum tomatoes

1/4 cup sliced green onions

1/2 inch piece peeled fresh ginger, finely chopped

2 Tbsp oil

2 cloves garlic, pressed

3 Tbsp corn starch

1 Tbsp sugar

3 Tbsp Thai fish sauce

1 Tbsp tomato paste

½ to 1 tsp Thai red curry paste (1 tsp makes it pretty spicy)

1 can (14oz) gluten free chicken broth

1 can (14oz) lite coconut milk

2 Tbsp snipped cilantro (optional)

Directions:

1. Prepare rice and keep warm.
2. Cut tomatoes in half and remove seeds. Dice fine and set aside. Slice green onions and set aside. Finely chop ginger and add to green onions. Press garlic and add to onions. 
3. Mix together cornstarch, fish sauce, tomato paste and curry. Add a little chicken broth to make a slurry. Set aside.
4. Heat oil in a pan. Add green onions, ginger and garlic. Sauté over medium heat for 2 minutes. 
5. Stir in cornstarch mixture, chicken broth and coconut milk. Reduce heat and bring to a boil. Sauce should start to thicken. 
6. When thickened add tomatoes and shrimp and simmer until shrimp is warmed (if using cooked frozen) or cooked pink (if using raw).
7. Remove from heat serve over rice in bowls. Garnish with snipped cilantro.

Chicken and Broccoli Curry

I found this very tasty and easy dish on Ginger Lemon Girl. The only complaint is that I wish there were more leftovers!

Ingredients:

1 T. vegetable oil
1 small onion, chopped
1 T. Thai Kitchen red curry paste

1 large garlic clove, minced
1 boneless, skinless chicken breast, sliced thinly across the grain (or ½ lb tofu or one package of tempeh)
1 can coconut milk
½ t. salt
1 head of broccoli, cut into bite-size pieces
1 T. minced cilantro
juice of 1 lime

Directions:

1. In a medium skillet, heat the oil over medium heat. Sauté the onions until soft (about 5 minutes). 
2. Add the curry paste and garlic and cook for 30 seconds. 
3. Add the coconut milk, salt, and chicken. Turn the heat down to medium-low and simmer for about 2 minutes. 
4. Add the broccoli and continue to simmer until the chicken is cooked through and the broccoli is crisp-tender (about another 5 minutes). 
5. Turn off the heat. Stir in the cilantro and lime juice. Serve over rice with additional lime and cilantro for garnish, if desired.

Chicken Stir Fry

I used to make a stir fry recipe with oyster sauce. It was amazing. Alas, I haven't found a gluten free oyster sauce, and most pre-made sauces also contain gluten. This was a great alternative.

Ingredients:

16 oz bag frozen stir fry vegetables (check to make sure it's just veggies with no sauce or other additives)
1 lb chicken, thinly sliced
San-J Thai peanut marinade & dipping sauce (bought at Frys)
San-J soy sauce (bought at Sprouts)
Corn starch
Cooked brown rice

Directions:

1. Place frozen vegetables in a wok over medium heat (no need to add water). Stir occasionally until veggies are heated through, then empty into a bowl and set to the side.
2. Place chicken in the wok, along with a few tablespoons of Thai peanut sauce. It's mildly spicy, so depending upon your taste you can add more, or add soy sauce mixed with a little cornstarch. Cook just until chicken is no longer pink.
3. Put vegetables back in wok, adding more sauce if necessary. Toss just enough until heated through.
4. Serve over brown rice

Allison's Additional Notes:

1. The recipe is not an exact science, just add sauces until it tastes right to you.
2. Before serving, you can also toss with cashews or shelled edamame.