I got these recipes from my friend's gf blog: www.solfoods.blogspot.com I just convinced her and some other friends of mine to start their own dinner co-op and they love it!
Garden Vegetable Enchiladas
1 cup eggplant, peeled and diced
1/2 cup corn kernels
1/2 cup yellow squash or zucchini, diced
1-2 medium tomatoes, diced
1 onion, diced
25 corn tortillas
2 medium tomatoes
1 jalapeno, seeded
1 clove garlic
1 tsp cumin
salt and pepper to taste
Toss together first five ingredients and roll into steamed tortillas. Approximately 1 spoonful of filling per tortilla. Place rolls closely together in a casserole dish, set aside.
Blend tomato, jalapeno, garlic and seasoning in a food processor until smooth. Pour over filled tortillas. Optional - top with cheese
Bake in 350 degree oven for 35-45 minutes.
Spanish Brown Rice
1 cup brown rice
2 cups broth
1/2 Tbsp chili powder
1/2 Tbsp cumin
1 can diced tomatoes, drained (or 2-3 medium fresh tomatoes, diced)
1 clove garlic, minced
1/4 onion, diced
Salt and pepper to taste
Toss all ingredients in a pot. Bring to a boil, stir once and cover. Turn down heat to low and cook for about 45 minutes. Fluff with a fork and serve!
Tuesday, June 29, 2010
Hoisin Broccoli Stir Fry, brown rice, watermelon
I think this is from Cooking Light. It turned out okay, but when I've made it in the past, it was richer in flavor. I think I may have added too much chicken broth or something.
1 T vegetable oil
cooking spray
1/3 C chicken broth
3 T hoisin sauce
2 T orange juice
1 t cornstarch
2t minced garlic
2t minced ginger
1/2 t sesame oil
1 lb. chicken breast tenders
3 C broccoli florets
more veggies you have on hand
Heat oil in large nonstick skillet coated with cooking spray over med high heat. Combine broth and next 7 ingredients (through sesame oil). Add chicken to pan, and saute 2 min. Add broccoli, and saute 5 min. Add any other veggies, and saute 2 min. Add broth mixture, and cook 1 1/2 min or until sauce is slightly thick, stirring constantly.
1 T vegetable oil
cooking spray
1/3 C chicken broth
3 T hoisin sauce
2 T orange juice
1 t cornstarch
2t minced garlic
2t minced ginger
1/2 t sesame oil
1 lb. chicken breast tenders
3 C broccoli florets
more veggies you have on hand
Heat oil in large nonstick skillet coated with cooking spray over med high heat. Combine broth and next 7 ingredients (through sesame oil). Add chicken to pan, and saute 2 min. Add broccoli, and saute 5 min. Add any other veggies, and saute 2 min. Add broth mixture, and cook 1 1/2 min or until sauce is slightly thick, stirring constantly.
Monday, June 28, 2010
Curried Salmon Cakes, Coconut Rice with Fresh Ginger and Cilantro
Curried Salmon Cakes:
1 lb salmon
2 tsp curry powder
8 Tbsp store bought tartar sauce (I made my own with mayo and dill relish)
1/4 cup cracker meal ( I used GF corn flake crumbs)
2 Tbsp grated ginger
1 bunch scallions, finely chopped
1 large egg, beaten
1/2 red bell pepper, seeded and diced
2 stalks celery, thinly sliced
1 mango peeled, pitted and diced
juice of one lime
vegetable oil, for frying
(recipe calls for first cooking salmon in the microwave for 2 to 3 minutes until it cooked and flakey. I used the canned, skinless, boneless kind that is already cooked.)
Stir into salmon: 1 Tbsp tartar sauce, cracker meal, ginger, 1/2 the scallions and the egg. Form into patties and freeze until firm, about 10 minutes.
Meanwhile, whisk the remaining 7 Tbsp tartar sauce and 1/2 tsp curry powder in a bowl. In a separate bowl, mix 1 Tbsp curried tartar sauce with the bell pepper, celery, mango, remaining scallions, lime juice, 1/4 tsp salt, and pepper to taste.
Heat 1/4 inch of oil in a nonstick pan over medium heat. Sprinkle the patties with cracker meal on both sides and fry until golden, 2-3 minutes per side. (Note, it is important to get your oil up to 375 degrees so that the outsides will fry and the oil won't soak into your patties. It is difficult I found, to keep the oil that hot, so watch it and be careful!) Drain on paper towels, serve with mango salad and curried tartar sauce.
Coconut Rice with Fresh Ginger and Cilantro:
Stir together 1 1/4 cups vegetable broth, 1/2 cup coconut milk, 1 Tbsp grated fresh ginger and 1 tsp salt in a saucepan. Bring to a boil over high heat. Stir in 1 cup uncooked rice, bring back to a boil, cover and reduce heat to low, cook until liquid is absorbed and rice is tender. Stir in about 3 Tbsp of fresh cilantro.
I actually doubled both of the recipes and served the salmon over a mixed greens salad with corn tortillas on the side. Enjoy! (We ended up making these into a fish taco type thing and it was super yummy!)
Tuesday, June 22, 2010
Breakfast for Dinner: GF Pancakes, Egg Casserole, Sausage, Blackberries
I used Pamela's Baking and Pankcake Mix, the best mix out there, in my opinion! There's no bean flavor b/c I think it's mainly almond flour. It's the best pancake mix, and also makes good waffles, banana bread, and muffins...all recipes are on the bag.
For the sausage, I just cooked some Jimmy Dean sausage links in a skillet.
I also made an egg casserole, but I accidentally over-cooked them when I tried to keep them warm in the oven. Hopefully it was still good! This recipe is from the Living Gluten Free for Dummies book:
Chile Rellenos Casserole
6 eggs
salt and pepper
non stick spray
1 lb. colby cheese, grated
1 lb. Monterey Jack cheese, grated
2 8 oz. cans diced green chiles
1. Preheat oven to 350 degrees. Spray a 9 X 13 in. casserole dish w/ cooking spray.
2. Separate the egg whites from the yolks. With an electric mixer on med. speed, whip the whites in a med. bowl until they're stiff. In a small bowl, beat the yolks with a fork or whisk until they're smooth. Fold the yolks into the whites. Add salt and pepper.
3. Combine the cheeses.
4. Spread 1/2 of the egg mixture in the bottom of dish.
5. Layer the chiles on top of the egg mixture. Spread a layer of cheese on top. Continue layering-egg, chilis, cheese-until you've used all the ingredients. You should end up with about 3 layers of each, finishing with the egg mixture.
6. Bake chile rellenos for 25 min. or until golden brown.
For the sausage, I just cooked some Jimmy Dean sausage links in a skillet.
I also made an egg casserole, but I accidentally over-cooked them when I tried to keep them warm in the oven. Hopefully it was still good! This recipe is from the Living Gluten Free for Dummies book:
Chile Rellenos Casserole
6 eggs
salt and pepper
non stick spray
1 lb. colby cheese, grated
1 lb. Monterey Jack cheese, grated
2 8 oz. cans diced green chiles
1. Preheat oven to 350 degrees. Spray a 9 X 13 in. casserole dish w/ cooking spray.
2. Separate the egg whites from the yolks. With an electric mixer on med. speed, whip the whites in a med. bowl until they're stiff. In a small bowl, beat the yolks with a fork or whisk until they're smooth. Fold the yolks into the whites. Add salt and pepper.
3. Combine the cheeses.
4. Spread 1/2 of the egg mixture in the bottom of dish.
5. Layer the chiles on top of the egg mixture. Spread a layer of cheese on top. Continue layering-egg, chilis, cheese-until you've used all the ingredients. You should end up with about 3 layers of each, finishing with the egg mixture.
6. Bake chile rellenos for 25 min. or until golden brown.
Wednesday, June 16, 2010
Chilaquile Casserole
Chilaquile Casserole (made it before)
Mexican Rice
* 12 ounces tomatoes, very ripe and cored
* 1 medium white onion
* 3 medium jalapenos
* 2 cups long grain white rice
* 1/3 cup canola oil
* 4 minced garlic cloves
* 2 cups chicken broth
* 1 tablespoon tomato paste (may omit if using canned tomatoes)
* 1 1/2 teaspoons salt
* 1/2 cup fresh cilantro, minced
* 1 lime
1. Adjust rack to middle position and preheat oven to 350.
2. Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.
3. Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.
4. Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
5. Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over medium high heat about 2 minutes. (The recipe is very specific about this but I used a 10 inch dutch oven and it worked out fine.) Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes.
6. Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
7. Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.
8. Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes.
9. Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.
10. Edited to add 6-15-05: If you can't get good fresh tomatoes you are better off using canned tomatoes. Don't use those awful hard and underipe tomatoes that are at most supermarket chains. Just be sure that the processed tomatoes and the one onion equals 2 cups. One the other hand- if you find that after processing your tomatoes and onions that you have less than 2 cups- simply add enough bottled salsa to make up the difference.
11. Edited 8-21-06: Do not skip any of the steps. It may seem stupid- but rinsing the rice to remove the starch is very important if you want fluffy rice. It will only take two minutes of your time but it makes the difference.
12. Edited 8-15-08: Leftovers are just as delicious the next day so this is a perfect dish to make ahead time for potlucks. This rice also freezes well. For Freezing Ahead: Cool, portion and freeze in a ziploc bag. To reheat from frozen: Place in a pyrex dish and warm in the microwave, stirring every 2-3 minutes until heated through.
13. You'll love this rice! Money back guarantee.
Mexican Rice
* 12 ounces tomatoes, very ripe and cored
* 1 medium white onion
* 3 medium jalapenos
* 2 cups long grain white rice
* 1/3 cup canola oil
* 4 minced garlic cloves
* 2 cups chicken broth
* 1 tablespoon tomato paste (may omit if using canned tomatoes)
* 1 1/2 teaspoons salt
* 1/2 cup fresh cilantro, minced
* 1 lime
1. Adjust rack to middle position and preheat oven to 350.
2. Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.
3. Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.
4. Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.
5. Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over medium high heat about 2 minutes. (The recipe is very specific about this but I used a 10 inch dutch oven and it worked out fine.) Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes.
6. Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.
7. Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.
8. Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes.
9. Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.
10. Edited to add 6-15-05: If you can't get good fresh tomatoes you are better off using canned tomatoes. Don't use those awful hard and underipe tomatoes that are at most supermarket chains. Just be sure that the processed tomatoes and the one onion equals 2 cups. One the other hand- if you find that after processing your tomatoes and onions that you have less than 2 cups- simply add enough bottled salsa to make up the difference.
11. Edited 8-21-06: Do not skip any of the steps. It may seem stupid- but rinsing the rice to remove the starch is very important if you want fluffy rice. It will only take two minutes of your time but it makes the difference.
12. Edited 8-15-08: Leftovers are just as delicious the next day so this is a perfect dish to make ahead time for potlucks. This rice also freezes well. For Freezing Ahead: Cool, portion and freeze in a ziploc bag. To reheat from frozen: Place in a pyrex dish and warm in the microwave, stirring every 2-3 minutes until heated through.
13. You'll love this rice! Money back guarantee.
Orange Chicken with hash, Creamy Carrot soup
I thought this turned out well! For the chicken:
I used chicken thighs, the recipe called for 8 but I doubled it.
6 Tbsp orange marmalade (it called for apricot jam, but I had orange so I used it, but I added about 3 Tbsp of honey to counteract the bitterness)
1 Tbsp lemon juice
1 Tbsp soy sauce
2 lbs red potatoes
1 large red pepper
4 green onions
Put the chicken in a large bowl and pour the soy sauce over it and let it sit while you do the rest.
Mix the jelly, lemon juice and honey (if using) in a small bowl. Place chicken and soy sauce in a baking dish and cover with the jelly mixture. Cook at 425 for about 15 minutes. Cut the potatoes and peppers into small pieces. Put the potatoes in a microwave safe bowl and cook on high for about 5 minutes with about 1/4 cup of water. Heat a bit of oil in a large pan, then add the red pepper. Cook about 5 minutes, then add in potatoes and green onions. Cook until potatoes are soft and slightly browned. When chicken is done, serve with potato mixture and top with some of the juices from the pan.
Creamy Carrot Soup:
2 lbs of carrots ( I used about 7 lbs and adjusted everything accordingly)
4-8 cups chicken broth (I used homemade, and how much depends on how thick you want your soup. When this was originally done it reminded me of thin baby food, so I added about twice the liquid needed and liked the consistancy much more.)
2 tsp ground corriander
1 large shallot
1 large baking potato
Heat 2 Tbsp oil in a pan and cook the thinly cut shallot until soft and fragrant. Add in the carrots (cut into small pieces) and potato (cut into small pieces), the ground corriander, some salt and pepper, and cook, stirring 5-7 minutes until slightly softened. Add in chicken broth, bring to a boil then reduce heat to a simmer and cook for 30 minutes, or until the vegetables are soft.
The recipe said to now transfer in small batches to a blender, but I used a hand emulsifier stuck down into the pot to avoid dirtying extra dishes. I blended it up until is was smooth, then added salt and pepper until I liked it.
I then added 1 cup of cream to the pot (of course my batch was almost x 4, so you could use much less in a smaller recipe) just to add some yumminess, and well, cream adds yumminess to everything!
I hope ya'll enjoyed!
I used chicken thighs, the recipe called for 8 but I doubled it.
6 Tbsp orange marmalade (it called for apricot jam, but I had orange so I used it, but I added about 3 Tbsp of honey to counteract the bitterness)
1 Tbsp lemon juice
1 Tbsp soy sauce
2 lbs red potatoes
1 large red pepper
4 green onions
Put the chicken in a large bowl and pour the soy sauce over it and let it sit while you do the rest.
Mix the jelly, lemon juice and honey (if using) in a small bowl. Place chicken and soy sauce in a baking dish and cover with the jelly mixture. Cook at 425 for about 15 minutes. Cut the potatoes and peppers into small pieces. Put the potatoes in a microwave safe bowl and cook on high for about 5 minutes with about 1/4 cup of water. Heat a bit of oil in a large pan, then add the red pepper. Cook about 5 minutes, then add in potatoes and green onions. Cook until potatoes are soft and slightly browned. When chicken is done, serve with potato mixture and top with some of the juices from the pan.
Creamy Carrot Soup:
2 lbs of carrots ( I used about 7 lbs and adjusted everything accordingly)
4-8 cups chicken broth (I used homemade, and how much depends on how thick you want your soup. When this was originally done it reminded me of thin baby food, so I added about twice the liquid needed and liked the consistancy much more.)
2 tsp ground corriander
1 large shallot
1 large baking potato
Heat 2 Tbsp oil in a pan and cook the thinly cut shallot until soft and fragrant. Add in the carrots (cut into small pieces) and potato (cut into small pieces), the ground corriander, some salt and pepper, and cook, stirring 5-7 minutes until slightly softened. Add in chicken broth, bring to a boil then reduce heat to a simmer and cook for 30 minutes, or until the vegetables are soft.
The recipe said to now transfer in small batches to a blender, but I used a hand emulsifier stuck down into the pot to avoid dirtying extra dishes. I blended it up until is was smooth, then added salt and pepper until I liked it.
I then added 1 cup of cream to the pot (of course my batch was almost x 4, so you could use much less in a smaller recipe) just to add some yumminess, and well, cream adds yumminess to everything!
I hope ya'll enjoyed!
Monday, June 14, 2010
Frito Salad, oranges
This is a super meal to put together! It’s light and fresh, and it requires no cooking. It’s perfect for those nights when I forget to thaw something from the freezer, which means we have this a lot.
Ingredients:
lettuce
shredded cheese
chopped green onion
chopped tomato
1 can of red kidney beans
optional: carrots and avocado
Kraft Catalina Dressing (I use Fat Free or Light)
Lay’s Frito Chips
I added zucchini, avocado, cucumber, and I forgot to put the carrots and green onions in.
Just chop and mix together according to taste. I hope you make this often this summer!
From my sister's blog: www.easilyglutenfree.wordpress.com
Ingredients:
lettuce
shredded cheese
chopped green onion
chopped tomato
1 can of red kidney beans
optional: carrots and avocado
Kraft Catalina Dressing (I use Fat Free or Light)
Lay’s Frito Chips
I added zucchini, avocado, cucumber, and I forgot to put the carrots and green onions in.
Just chop and mix together according to taste. I hope you make this often this summer!
From my sister's blog: www.easilyglutenfree.wordpress.com
Ranch Chicken, Broccoli, Wild Rice
Dip chicken breasts into milk then a mixture of 1C breadcrumbs and a Ranch dressing package. Coat 2 times.
Bake at 375 degrees for 20 or until chicken is done.
This is a super easy dinner. However, I thought the chicken needed some type of sauce to go with it. I dipped mine in Ranch dressing, but it didn't quite do the trick. Hope it was okay for you!
Bake at 375 degrees for 20 or until chicken is done.
This is a super easy dinner. However, I thought the chicken needed some type of sauce to go with it. I dipped mine in Ranch dressing, but it didn't quite do the trick. Hope it was okay for you!
Tuesday, June 1, 2010
Pasta Milano, Spinach and Carrot Salad
This dish is originally from the Macaroni Grill. My version might be a little different because I'm not super great at following recipes, but it is yummy anyhow!
I actually had a ton of cut up sundried tomatoes, spinach and feta cheese from last week's stuffed chicken breast, so I used those leftovers with 4 cooked and cut up chicken breasts. The cream sauce is 4 heads of roasted garlic with 2 pints (or one of those tall containers) of heavy cream. I cooked 2 bags of gluten free brown rice pasta and mixed all of the ingredients together, topped with probably 2 cups of grated Parmesan cheese. Let the calorie fest begin!
I shredded a ton of carrots to add into the salad, because after having a taste test of the pasta dish I decided we needed a lot of vitamins to outweigh the cream sauce! The salad then is a spring mix of the lettuces, shredded carrots and broken up pecans.
I'll start adding pictures again when i get my computer back, and I was afraid to look up the nutritional information on this meal; I think I'll just enjoy it and do some extra cardio later on!
Jen
I actually had a ton of cut up sundried tomatoes, spinach and feta cheese from last week's stuffed chicken breast, so I used those leftovers with 4 cooked and cut up chicken breasts. The cream sauce is 4 heads of roasted garlic with 2 pints (or one of those tall containers) of heavy cream. I cooked 2 bags of gluten free brown rice pasta and mixed all of the ingredients together, topped with probably 2 cups of grated Parmesan cheese. Let the calorie fest begin!
I shredded a ton of carrots to add into the salad, because after having a taste test of the pasta dish I decided we needed a lot of vitamins to outweigh the cream sauce! The salad then is a spring mix of the lettuces, shredded carrots and broken up pecans.
I'll start adding pictures again when i get my computer back, and I was afraid to look up the nutritional information on this meal; I think I'll just enjoy it and do some extra cardio later on!
Jen
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