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.

Pad Thai

I found the recipe for this delicious dish in a book called The Gluten Free Bible.

I've been meaning to try it out for a while, but the first time I went to pick up all the ingredients the store was out of bean sprouts. A week later I bought the bean sprouts, but forgot the peanuts. The sprouts went bad before I could make it back to the store, at which time there were no bean sprouts again. I didn't feel like going to another store, so made this sans bean sprouts. Still amazing, but I'm sure it would be even better next time around. 

Ingredients:

1/2 c peanut oil

1/2 lb shrimp, peeled and deveined

4 eggs, lightly beaten

2 c softened rice noodles

1 t paprika

1/2 c fish sauce

1/2 c sugar

1/2 c rice vinegar

1/2 c ground unsalted peanuts

8 green onions, cut into 1-inch pieces

1 1/4 c fresh bean sprouts, rinsed and drained, divided

4 garlic cloves

1 t red pepper flakes

Directions:

1. Heat oil in a large frying pan or wok over high heat until the oil begins to smoke
2. Add shrimp and saute for 1 minute
3. Pour eggs over the shrimp and allow to sit for 1 minute, then scramble
4. Add the rice noodles and paprika; stir briefly
5. Add fish sauce, sugar, rice vinegar, and peanuts; saute for 30 seconds
6. Add 1 c bean sprouts, green onion, garlic, and red pepper flakes; toss to heat
7. Remove from heat, place in serving dish, and garnish with remaining 1/4 c bean sprouts

Allison's Additional Notes:

1. Have all ingredients prepared and placed near the stove before beginning to cook, because it goes fast (I felt like a chef on a cooking show)
2. For noodles, I used half a 1 lb box of A Taste of Thai noodles, and soaked them per package instructions
3. To grind the peanuts, I sealed them in a small ziploc bag and went over them with a rolling pin
4. Next time around I'm going to try less sugar (1/4 c), since I don't think it needs the full 1/2 c, and of course, add the bean sprouts

Grain-free Chocolate Chocolate-Chunk Muffins

My cousin sent me this recipe, found at joyfulabode.com.

Ingredients:

a cup of nut butter (I used peanut)

3 eggs

About 1/4 cup of honey

1 very ripe banana

3 Tbsp cocoa powder

1/2 teaspoon baking soda

1/3 cup chopped dark chocolate (I used chocolate chips)

1 teaspoon of lemon juice

Directions:

1. Combine all ingredients except lemon juice in a mixer (or with a hand mixer) until well combined
2. Mix in lemon juice
3. Oil muffin tin or line with paper cups
4. Fill cups 2/3 full with batter
5. Bake 350 for 25 minutes or until toothpick inserted in center comes out clean

Quinoa Pilaf

I found this wonderful blog called Simply...Gluten Free that has tons of recipes I want to try out...especially after testing this one. I've tried quinoa (a tiny grain) in a couple of recipes before, but wasn't all that impressed. Now that I'm a lot more limited in the grain department, I wanted to try again. I was THRILLED with how this recipe turned out! I served it as a side dish with Salmon with Dill. I loved it so much I made it again two days later. Thomas and the kids liked it too. Yummy!!

Quinoa Pilaf

from Simply...Gluten Free

Ingredients:

3 teaspoons olive oil – use divided

1 cup quinoa

1 garlic clove, finely minced

1½ cups water

1 teaspoon kosher or sea salt

¼ cup slivered almonds

1 green onion (white and green part) finely minced

Directions:

1. Heat 1 teaspoon olive oil in a large saucepan over medium heat. Add the quinoa and garlic and cook for about 3 minutes. You want the quinoa to lightly toast but you do not want the garlic to get browned. 
2. Add the water and salt. Raise heat, bring to a full boil, cover pan with a lid and turn heat down to medium-low. Let simmer for about 15 minutes or until all the liquid is absorbed and the quinoa is tender.
3. While quinoa is simmering toast the almond slivers in a dry skillet over high heat until they are browned and fragrant, stirring often. Watch them carefully so they do not burn. Take off heat and set aside.
4. When the quinoa is done, remove from heat and let sit in pan covered for about 3 minutes. 
5. Put in serving bowl and fluff with a fork. Add the minced green onion and toasted almonds. Drizzle with remaining 2 teaspoons of olive oil and toss. Taste and add salt and pepper if needed.

Allison's Additional Notes:

1. Quinoa must be rinsed to remove bitterness before cooking. I used Bob's Red Mill quinoa (from Costco), which is pre-rinsed and ready to go.

Layered Caribbean Chicken Salad

My mom found this recipe on the Betty Crocker site. We use it as the main dish.

Ingredients:

3 c shredded romaine lettuce
2 c cubed cooked chicken (best with grilled chicken)
1 c shredded monterey jack cheese
1 can black beans, drained and rinsed
1 1/2 c diced peeled fresh mango
2 medium chopped seeded roma tomatoes
1 c shredded cheddar cheese
1/4-1/2 c thinly sliced green onions
1/2 c cashews
1 6 oz container pina colada yogurt
2 T lime juice
1 t McCormick Jamaican Jerk seasoning (it's gluten free)

Directions:

1. In a 3 or 4 quart clear glass serving bowl, layer salad ingredients from lettuce to green onions in order listed. 
2. Mix yogurt, lime juice, and seasoning in a separate bowl, then spoon evenly over salad.
3. Sprinkle cashews over top.

Allison's Additional Notes:

1. I don't measure the cheese, but probably don't use a full cup of each.
2. I was out of cashews the last time I made this...sad.

Chicken Tortilla Soup

One of our absolute family favorites slightly adapted.

In crock pot add the following and cook on low for 6-8 hours:

3 to 4 chicken breasts

1 recipe cream of chicken soup

1 small can diced green chilies

1 small onion chopped

1 T Mrs Dash Southwest Chipotle seasoning blend

Take out chicken and shred. Return to crock pot then add:

1 can gluten free chicken broth

3 roma tomatoes diced

1 can black beans—drained

1 can corn or frozen corn

¼ c. sour cream

Stir until mixed and let simmer on low for 20-30 min, or until heated through. Top each bowl with tortilla chips, cheese, and a dollop of sour cream.

Condensed Cream Soup

Found on gfutah.org

Commercial cream of chicken and mushroom soups contain wheat. But I found a recipe online for making my own, which will be handy in a few of our favorite old recipes.

Ingredients:

1 cup cold milk
2 Tbsp cornstarch
1 1/2 Tbsp butter
1 tsp chicken bouillon (must be gluten-free)
1/2 tsp salt
dash of pepper 

Directions:

1. In a small saucepan, whisk milk and cornstarch till well blended.
2. Stir in butter, bouillon, salt, and pepper.
3. Heat to a boil, stirring frequently. Simmer on low for one minute more to thicken.

Use in recipes to replace one can of cream of anything soup.

Condensed Cream of Mushroom Soup:

Stir in a drained 4 ounce can of mushroom pieces to the recipe above.

Condensed Cream of Chicken Soup:

Stir in 1/2 cup cooked chicken pieces to the recipe above.

Condensed Cream of Celery Soup:

Stir in 1/2 cup sautéed chopped celery to the recipe above.