SIMPLE: Thai Peanut Chicken

 

 

I have discovered the best Gluten-Free Thai Peanut Sauce and the perfect, simple way to consume it. It has a bit of spiciness and a ton of flavor. The sauce is great to have on hand for one of those days you want to cook something quick. The longest cook time was my rice cooker!

 

Ingredients

3 cups Botan Calrose Rice

4 cups Water

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4 - Boneless Skinless Chicken Breasts Cubed

1 - Bottle Tamari Gluten-Free Thai Peanut Sauce

2½ cups Frozen Mixed Vegetables (I like the Organic Frozen Mixed Vegetables from Costco with the carrots, corn and green beans)

1 tsp - Olive Oil

Directions

To start off, I took 3 cups Botan Calrose rice (my favorite) and added the 4 cups of water. Do Not rinse the rice before hand if you want perfect sticky white rice. Press start on your rice cooker.

 

Using a Large skillet, on Medium High heat, heat up the Olive Oil and then add the cubed boneless skinless chicken breast. Cook until you don't see anymore pink.

 

Add and stir in the Tamari Thai Peanut Sauce and bring to a simmer for about 3 minutes.

 

Add and stir in the frozen mixed vegetables and bring to a simmer again for another 5 minutes.

 

Take a hefty scoop of rice when finished and a hefty scoop of the chicken and place it on top and enjoy!

 

Happy eating, learning and living... Gluten Free!

HAPPY NEW YEAR!

Happy New Year to all you Anti-Glutites!

Did you happen to set a New Years Resolution? I did! I am going on a search for the best Gluten Free doughnut recipe. 

I already started my search and came upon what the blogger, Going Gluten-Free, calls a "Punkin". These lil' Punkin's are such a fabulous little treat. To me they taste like a the funnel cakes you would get at a fair or amusement park. I'm going to try to make them again tonight and top them with with some kind of jam to see how they taste (all the ones from my batch have been eaten!)

 

Mine for some reason look alot different than the ones from the blog where I got the recipe. Maybe I needed to thin the batter out or maybe it was the Pamelas Mix... either way they were DELICIOUS!

 

Gluten Free Punkins (with my ingredients)

 

Ingredients

1½ cup Pamela's Baking and Pancake Mix (Original recipe called for Bob's Red Mill Gluten-Free Flour Mix)

¼ cup Corn Starch

2 tsp Xanthan Gum

2 tsp Baking Powder

¼ tsp Salt ¼ tsp Cinnamon (I rounded this scoop)

½ cup Sugar (a little more is okay, but don't overdo or they'll be too sweet)

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3 - Eggs

½ cup Milk (take out 2 tbsp and reserve just incase you need to thin it a little)

¼ tsp Vanilla

Oil for frying Powdered Sugar for coating

Directions

Sift dry ingredients together in a bowl.

 

Using an electric mixer beat together milk and eggs until fluffy.

 

Add dry ingredients and mix very well.

 

Allow dough to rest for 20 minutes.

 

In a deep fryer (Was excited to use my deep fryer I got for Christmas!!!) or deep sauté pan heat 1" of oil to 375 degrees.

 

After dough has rested, drop by tablespoons full into hot oil. Holes might flip to the next side when first side is complete. Cook for about 2 to 3 minutes per side.

 

BE CAREFUL that your oil is not too hot...if it is the outside will burn before the inside gets cooked.

 

COOL COMPLETELY.

 

Shake in powdered sugar, or powdered sugar mixed with cinnamon to coat the outsides.

 

Serve with tea or coffee and feel normal. Be careful, they are very addicting.

Happy eating, learning and living! Gluten Free...

Chicken Tortilla Soup

This Chicken Tortilla Soup recipe has taken me several years to perfect. The good thing... its been Gluten Free all along!

 

Preheat oven to 400

Pizza Slicer, Cookie Sheet and Large Stock Pot needed.

 

Ingredients

4 Boneless, skinless chicken breasts cubed (small bite size cubes)

2 - 14.5oz cans Chicken Broth

1 - 14.5oz can Petite Diced Tomatoes

1 - 11oz can Corn Nibblets, drained

1 - 4oz can Chopped Green Chilies

1 tbsp Minced Garlic

½ Large Onion, chopped

1½ tbsp Chili Powder (split 1 tbsp and ½ tbsp)

1 tbsp Cumin (split ½ tbsp and ½ tbsp)

¼ tsp Sea Salt

To Top Soup

6 White Corn Tortilla’s

1 Large Avocado, sliced

1 Bag Shredded Mexican Cheese Mix (Monterey Jack or Cheddar)

1 Bunch Cilantro, snipped

1 Lime, sliced

 

Directions

While oven is heating to 400 degrees lay out the White Corn Tortillas on the cookie sheet. Using the Pizza Slicer cut the tortillas into thin strips. Place in oven for 12-15 minutes or until crisp. Repeat with the rest of the White Corn Tortillas. Cube the Boneless Skinless Chicken Breast and place in Stock Pot. Mince Garlic and chop Onion and add ½ tbsp Cumin and 1 tbsp Chili Powder in Stock Pot and cook on high heat until the Chicken is mostly cooked. Add the Diced Green Chilies, drained Corn Nibblets, Petite Diced Tomatoes, Chicken Broth, ¼ tsp Sea Salt, ½ tbsp Cumin, and ½ tbsp Chili Powder to the Stock Pot. Stir and bring to a boil for 5 minutes and than lower to a simmer for 12 minutes.

This soup is great with El Torito's Sweet Corn Cake. YUM! You can buy it at Vons if you have one near you!

Article from Friend...

A friend of mine, Karen Fine, sent me this link today and I thought it was worth sharing! http://www.nytimes.com/2009/01/12/health/nutrition/12recipehealth.html?_r=2 Enjoy! Let me know your thoughts!

Gluten-Free Angel Food Cake

Today we had a farmers market at work and they were selling strawberries. When I saw the strawberries I was instantly in the mood for Strawberry Shortcake. As soon as I got home I got into the Internet to search for Angel Food Cake recipe. After looking at several recipes I went with the one below. I pulled this recipe from a Gluten-Free website called "My Wheat's End". How clever is that blog title?

 

http://mywheatsend.blogspot.com/2007/05/gluten-free-angel-food-cake.html

 

Here is the excerpt from this blog...

 

This is a really special angel-food cake, perfect for the coming berry and fruit season. Tetra-pak egg whites make this easy and don’t leave you with a dozen lonely egg yolks yearning to be made into pudding.

 

Ingredients

2/3 cup sweet rice flour

1/3 cup potato starch flour

1/4 cup tapioca starch flour

3/4 cup sugar

1/4 tsp salt

1/4 tsp xanthan gum

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12 egg whites (I used egg beaters where 3 tbsp is equivalent to 1 egg white)

1 1/2 tsp cream of tartar

1 tsp vanilla

1 tsp almond extract

3/4 cup sugar

 

Directions

  

Combine flours, 3/4 sugar, salt, and xanthan gum. Beat egg whites with cream of tartar, vanilla and almond extract until quite stiff. While beating, gradually add remaining 3/4 cup sugar and beat until stiff peaks form. Fold in flour mixture by hand. Pour batter into an ungreased tube pan. Gently cut through the batter with a knife to break air bubbles. Bake at 350F for 35 to 40 minutes. Invert immediately on the top of a bottle. Allow to cool completely before turning out. I did not invert but rather just put on top of an empty Corona bottle. I have to say this was the best "Gluten-Free" Angel Food Cake. My husband and the Nanny ate it and really loved it! It isn't as fluffy and airy as regular Angel Food Cake, but they actually stated they liked it more. It wasn't like a cake, but just a slight bit heavier than the one you get a Vons or Albertsons in that cardboard fluted pan.

 

Here are some pictures for your enjoyment...

 

In Search of a Gluten Free Ding Dong

Well, my friend Karen (Mom Eats Gluten Free) is in search for a recipe for a Gluten Free Ding Dong for me. I found a recipe from Chow.com. 

 

Unlike the original Ding Dongs, this chocolate cake is rich, not too sweet, and only partially covered in chocolate. If you choose to coat the entire Ding-a-Ling, double the recipe for the ganache.

 

Ingredients for the Chocolate Cake

4 ounces unsweetened chocolate, coarsely chopped

12 tablespoons unsalted butter (1 1/2 sticks), softened to room temperature

3 cups all-purpose flour

1 1/2 cups granulated sugar

1 tablespoon unsweetened cocoa powder

1 1/2 teaspoons instant espresso powder

1 teaspoon baking powder

1 teaspoon kosher salt

1/2 teaspoon baking soda

1 teaspoon

1 1/2 cups buttermilk

3 large eggs

For the Filling

1 recipe Vanilla Cream

For the Chocolate Ganache

3/4 cup heavy cream

6 ounces semisweet chocolate, coarsely chopped

1 tablespoon butter

  

Directions for the Chocolate Cake

1. Heat the oven to 350°F. Butter and flour two 12-well muffin pans.

2. Melt chocolate in a double boiler or a small saucepan over low heat. Set aside to cool.

3. In a large mixing bowl, combine all the other cake ingredients except for the eggs. Beat the mixture until it is light and fluffy.

4. In a medium mixing bowl, combine the cooled chocolate and the eggs. Beat together until it looks like pudding, about 2 minutes. Add this to the other ingredients and beat the mixture until it looks like whipped frosting, about 2 minutes.

5. Fill each well of the prepared muffin pans with 1/4 cup of the mixture (they should be filled about halfway). Bake until the cake springs back when touched and a toothpick inserted into the center comes out clean, about 20 minutes.

6. Cool completely on a wire rack. When cooled, run a knife along the perimeter of the cakes, invert the muffin pans, and remove the cakes.

To assemble:

1. Fill a pastry bag fitted with a medium-sized tip (or use a resealable plastic bag and cut one corner off) with Vanilla Cream. With a straw or the end of a spoon, make two or three holes in the underside of each cake. Insert the tip of the pastry bag into the opening and squeeze Vanilla Cream into the cake. When the cream floods out of the opening, it’s full. Turn the cake right side up, and place on a cooling rack fitted over a baking tray.

For the ganache:

1. In a small saucepan, heat the cream to a simmer. Put the chocolate into a bowl, and pour the hot cream over it. Let stand for 5 minutes. Add the butter, and stir until smooth and liquidy.

2. Spoon ganache on top of each cake, allowing it to pool in the center, and spread it outward with the back of a spoon. The ganache will run over the sides and dry to a smooth finish.

In case you dont remember.... this is what REAL Ding Dongs looks like...

  

 

I believe this weekend I will try this recipe gluten free. Don't know how I will do it but I am determined!

Mothers Day At The Park

So the theme for the day was Mexican food and of course I needed to come up with something Gluten Free for myself to eat and to share. So, I looked online and in all my cook books and found nothing that sounded delectable. I am a big fan of cumin and chili powder in Mexican cooking, so I stole some major ingredients and ideas off about 4 recipes. Can you believe non of those recipes used cumin and they all want you to add refried beans and green chili's and salsa. I wanted something simple that I knew was tasty and Gluten Free (I only had to look at the ingredients of the Tomato Sauce and it was Contadina).

 

It seemed to have a great response with everyone. I was quite surprised at how well it turned out. I have to say it was really really yummy... so yummy I had 4 helpings that day =o)

 

Enchilada Casserole or Mexican Lasagna or whatever you want to call it!

 

Preheat oven to 350

13” X 9” Glass pan needed

 

Ingredients

1 ½ pounds lean ground meat

1 medium onion chopped

1 teaspoon garlic chopped

16oz. tomato sauce

1 ½ cups water

3 tablespoons Chili Powder (split 2 tbsp and 1 tbsp)

1 ½ teaspoons Cumin (split 1 tsp and ½ tsp)

¼ teaspoon salt

10 – 12 GF Mission White Corn Tortilla’s

32oz. Sour Cream

16oz. shredded Mexican Cheese Mix (Monterey Jack or Cheddar)

½ cup olives sliced

 

Directions

 

Brown meat with onion, garlic, 1 tablespoon chili powder and ½ teaspoon cumin; drain fat. Add tomato sauce, water, 2 tablespoon chili powder, 1 teaspoon cumin and salt; simmer 20 minutes. In the 13” x 9” glass pan, spoon ½ the meat sauce in to the bottom of the pan (make sure there aren't any big chunks of meat). Arrange tortillas over the top of meat sauce overlapping if necessary. Spread 16oz. sour cream over the tortillas. Sprinkle 8oz. cheese over sour cream. Repeat. Garnish with olives and bake at 350 for 20 – 22 minutes, until hot and the sides are slightly bubbly.

End result...

 

 

Without Olives

 

Let me know if you try it and if you like it! Feedback is always great and any additions would be great to try as long as its not salsa, refried beans or chili's.

 

Here's a pic of the crazy Maumausolo family!

Great Times Ya'll!