Found this recipe somewhere on RecipeZaar:
Ingredients:
1 medium onion, finely chopped
1-2 T butter
1 1/2 C gluten-free ketchup (Heinz works)
1/2 C packed brown sugar
1/4 C gluten-free worcestershire sauce (Lea & Perrins is gf in the USA, but NOT in Canada)
2 T lemon juice
1 T liquid smoke
Directions:
In a sauce pan melt butter. Add onion and saute until tender. Add all remaining ingredients and heat 2 to 3 minutes or until sugar dissolves.
Monday, May 25, 2009
Thursday, May 21, 2009
Crockpot Cream Cheese Chicken
There are a lot of different versions of this delicious recipe out there on the Internet; this is mine (based in part on recipes found on RecipeZaar and A Year of Crockpotting):
Ingredients:
3 lbs boneless, skinless chicken pieces
1/2 tsp oregano
1/2 tsp basil
1/2 tsp rosemary
1/2 tsp thyme
1/2 tsp paprika
1 1/2 tsp garlic powder
1 1/2 T sugar
salt and pepper to taste
1 onion, chopped
3 garlic cloves, minced
1 lb mushrooms, sliced thick or quartered
4 T butter
4 T sweet rice flour
1 C milk
1 C chicken broth
8 oz cream cheese
Directions:
Place chicken in crock pot and sprinkle with herbs and spices. Add chopped vegetables.
Melt butter in a sauce pan over medium heat and add the sweet rice flour to make a roux. Add chicken broth slowly while whisking, then add milk. Stir until thickened and smooth. It should be thick, but you may need to add a little more broth; I try to aim for the consistency of canned cream of chicken soup (well, maybe a little runnier than that!). Pour over chicken and vegetables in Crockpot, cook on high 4 - 5 hours until chicken is cooked through and can be shredded with a fork.
Add cream cheese to Crockpot and cook on high for half an hour, until cream cheese is melted. Stir to mix thoroughly and serve over gluten free pasta or rice.
Ingredients:
3 lbs boneless, skinless chicken pieces
1/2 tsp oregano
1/2 tsp basil
1/2 tsp rosemary
1/2 tsp thyme
1/2 tsp paprika
1 1/2 tsp garlic powder
1 1/2 T sugar
salt and pepper to taste
1 onion, chopped
3 garlic cloves, minced
1 lb mushrooms, sliced thick or quartered
4 T butter
4 T sweet rice flour
1 C milk
1 C chicken broth
8 oz cream cheese
Directions:
Place chicken in crock pot and sprinkle with herbs and spices. Add chopped vegetables.
Melt butter in a sauce pan over medium heat and add the sweet rice flour to make a roux. Add chicken broth slowly while whisking, then add milk. Stir until thickened and smooth. It should be thick, but you may need to add a little more broth; I try to aim for the consistency of canned cream of chicken soup (well, maybe a little runnier than that!). Pour over chicken and vegetables in Crockpot, cook on high 4 - 5 hours until chicken is cooked through and can be shredded with a fork.
Add cream cheese to Crockpot and cook on high for half an hour, until cream cheese is melted. Stir to mix thoroughly and serve over gluten free pasta or rice.
Tuesday, May 19, 2009
Gluten Free Beef and Cheese Enchiladas
Ingredients:
For the enchilada sauce:
2 T butter
2 T sweet rice flour
2 - 2 1/2 T red chili powder
2 - 3 dashes cayenne pepper (to taste)
1 T cumin
1 T garlic powder
2 T dried onion flakes
6 ounces tomato paste
2 - 3 cups water and/or chicken stock
salt and pepper
For the enchiladas:
corn tortillas
olive oil
3 cups roast beef or canned cooked beef, cut in bite-sized chunks
4 cloves garlic, minced
1/2 - 1 teaspoon cumin, to taste
1/2 teaspoon or chili powder
salt and ground pepper, to taste
4 C Cheddar or Jack cheese, shredded
Directions:
Pre-heat oven to 350 degrees F. Lightly oil a or 9 x 13" baking dish.
First make the sauce. Melt butter in a saucepan; add the rice flour and whisk smooth. Mix in the spices and tomato paste; then add the liquid, whisking constantly. Heat just until the sauce begins to simmer; feel free to taste and adjust seasonings to your own liking! Remove from heat after it thickens.
Make the filling by combining the beef, garlic, cumin, chili powder, salt, and pepper in a bowl. Toss well to coat. Add about 3/4 of the shredded cheese to the filling and mix well. Set aside the remaining cheese for the topping.
Pour about 3/4 cup of the enchilada sauce into the bottom of the baking dish.
Soften the tortillas by briefly frying them in oil in a small skillet (if the oil is hot, you only need a couple of seconds per side!).
Place a tortilla in the pan, on top of the sauce, spoon in the beef and cheese filling, and roll the tortilla up. Continue until the pan is full and/or the filling is used up, whichever comes first.
Pour the remaining enchilada sauce all over the top. Sprinkle the remaining shredded cheese on top. Bake in the pre-heated oven for about 30 minutes, or until the enchiladas are bubbling around the edges and heated all the way through.
For the enchilada sauce:
2 T butter
2 T sweet rice flour
2 - 2 1/2 T red chili powder
2 - 3 dashes cayenne pepper (to taste)
1 T cumin
1 T garlic powder
2 T dried onion flakes
6 ounces tomato paste
2 - 3 cups water and/or chicken stock
salt and pepper
For the enchiladas:
corn tortillas
olive oil
3 cups roast beef or canned cooked beef, cut in bite-sized chunks
4 cloves garlic, minced
1/2 - 1 teaspoon cumin, to taste
1/2 teaspoon or chili powder
salt and ground pepper, to taste
4 C Cheddar or Jack cheese, shredded
Directions:
Pre-heat oven to 350 degrees F. Lightly oil a or 9 x 13" baking dish.
First make the sauce. Melt butter in a saucepan; add the rice flour and whisk smooth. Mix in the spices and tomato paste; then add the liquid, whisking constantly. Heat just until the sauce begins to simmer; feel free to taste and adjust seasonings to your own liking! Remove from heat after it thickens.
Make the filling by combining the beef, garlic, cumin, chili powder, salt, and pepper in a bowl. Toss well to coat. Add about 3/4 of the shredded cheese to the filling and mix well. Set aside the remaining cheese for the topping.
Pour about 3/4 cup of the enchilada sauce into the bottom of the baking dish.
Soften the tortillas by briefly frying them in oil in a small skillet (if the oil is hot, you only need a couple of seconds per side!).
Place a tortilla in the pan, on top of the sauce, spoon in the beef and cheese filling, and roll the tortilla up. Continue until the pan is full and/or the filling is used up, whichever comes first.
Pour the remaining enchilada sauce all over the top. Sprinkle the remaining shredded cheese on top. Bake in the pre-heated oven for about 30 minutes, or until the enchiladas are bubbling around the edges and heated all the way through.
Crockpot Brown Sugar Chicken
I found this recipe on Stephanie's blog; my 3-year-old LOVES it! In fact, we all do...it's easy and tasty...has a sort of sweet Asian flavor. I served it over white rice:
Ingredients:
12 boneless, skinless chicken thighs, or 6 boneless, skinless breast halves
1 cup brown sugar
1/4 cup lemon-lime soda (7-up or whatever)
2/3 cup vinegar (white wine, regular white, or apple cider work fine)
3 cloves smashed and chopped garlic
2 T soy sauce (La Choy and Tamari wheat free are GF)
1 tsp ground black pepper
Directions:
Use a 5-6 quart crockpot for this recipe.
Place the chicken into Crockpot. Cover with the brown sugar, pepper, chopped garlic, and soy sauce. Add the vinegar, and pour in the soda. It may bubble!
Cover and cook on low for 6-9 hours, or on high for 4-5. The chicken is done when it is cooked through and has reached desired consistency. The longer you cook it, the more tender it will be. If you wish, you may add 1/3 C cornstarch dissolved in 1/3 water at the very end to thicken the broth a little.
Serve over a bowl of white rice with a ladle full of the broth.
Ingredients:
12 boneless, skinless chicken thighs, or 6 boneless, skinless breast halves
1 cup brown sugar
1/4 cup lemon-lime soda (7-up or whatever)
2/3 cup vinegar (white wine, regular white, or apple cider work fine)
3 cloves smashed and chopped garlic
2 T soy sauce (La Choy and Tamari wheat free are GF)
1 tsp ground black pepper
Directions:
Use a 5-6 quart crockpot for this recipe.
Place the chicken into Crockpot. Cover with the brown sugar, pepper, chopped garlic, and soy sauce. Add the vinegar, and pour in the soda. It may bubble!
Cover and cook on low for 6-9 hours, or on high for 4-5. The chicken is done when it is cooked through and has reached desired consistency. The longer you cook it, the more tender it will be. If you wish, you may add 1/3 C cornstarch dissolved in 1/3 water at the very end to thicken the broth a little.
Serve over a bowl of white rice with a ladle full of the broth.
Sunday, May 3, 2009
Chicken Artichoke Enchilada Casserole
This is a wonderful recipe from Karina, the Gluten-Free Goddess:
Ingredients:
For the sauce:
2 cups chicken broth
2-3 tablespoons rice flour
A dash of cumin, to taste
A dash of hot pepper, smoky chipotle or cayenne, to taste
1 C chopped fire roasted green chiles- mild or hot, to taste
For the enchilada casserole:
10 corn tortillas
olive oil
2-2 1/2 cups hand torn cooked chicken pieces
1 10-oz. package frozen artichoke hearts, cooked, drained
4 cloves garlic, minced
Juice from 1 big juicy lime
1/2 - 1 teaspoon cumin, to taste
1/2 teaspoon Old Bay Seasoning or chili powder
Sea salt and ground pepper, to taste
4 oz. Cheddar or Jack cheese, shredded
Directions:
Pre-heat oven to 350 degrees F. Lightly oil a 8 x 11" or 9 x 12" baking dish.
First make the sauce. Heat the broth to almost a simmer. Add the rice flour and whisk smooth. Continue to heat just until the sauce thickens. Add the cumin, hot pepper and green chiles and stir well to combine.
Make the filling by combining the chicken, artichokes, garlic, lime juice, cumin, Old Bay Seasoning, sea salt, and pepper, in a bowl. Toss well to coat. Add about 3/4 of the shredded cheese to the filling and mix well. Set aside the remaining cheese for the topping.
Pour about 3/4 cup of the green chile sauce into the bottom of the baking dish.
Cutting some of the tortillas in half to make straight edges, layer five corn tortillas in the bottom of the baking dish. Brush with a little olive oil.
Spoon in the chicken filling, and spread it evenly in the pan. Top with five more corn tortillas, cutting some of them to fit against the sides. Brush these with a little olive oil.
Pour the remaining enchilada sauce all over the top, slowly, using a small spatula or knife to make room around the edges of the tortillas, so that the sauce can seep in all around and reach the bottom.
Sprinkle the remaining shredded cheese on top.
Bake in the pre-heated oven for about 30 minutes, or until the enchiladas are bubbling around the edges and heated all the way through.
Ingredients:
For the sauce:
2 cups chicken broth
2-3 tablespoons rice flour
A dash of cumin, to taste
A dash of hot pepper, smoky chipotle or cayenne, to taste
1 C chopped fire roasted green chiles- mild or hot, to taste
For the enchilada casserole:
10 corn tortillas
olive oil
2-2 1/2 cups hand torn cooked chicken pieces
1 10-oz. package frozen artichoke hearts, cooked, drained
4 cloves garlic, minced
Juice from 1 big juicy lime
1/2 - 1 teaspoon cumin, to taste
1/2 teaspoon Old Bay Seasoning or chili powder
Sea salt and ground pepper, to taste
4 oz. Cheddar or Jack cheese, shredded
Directions:
Pre-heat oven to 350 degrees F. Lightly oil a 8 x 11" or 9 x 12" baking dish.
First make the sauce. Heat the broth to almost a simmer. Add the rice flour and whisk smooth. Continue to heat just until the sauce thickens. Add the cumin, hot pepper and green chiles and stir well to combine.
Make the filling by combining the chicken, artichokes, garlic, lime juice, cumin, Old Bay Seasoning, sea salt, and pepper, in a bowl. Toss well to coat. Add about 3/4 of the shredded cheese to the filling and mix well. Set aside the remaining cheese for the topping.
Pour about 3/4 cup of the green chile sauce into the bottom of the baking dish.
Cutting some of the tortillas in half to make straight edges, layer five corn tortillas in the bottom of the baking dish. Brush with a little olive oil.
Spoon in the chicken filling, and spread it evenly in the pan. Top with five more corn tortillas, cutting some of them to fit against the sides. Brush these with a little olive oil.
Pour the remaining enchilada sauce all over the top, slowly, using a small spatula or knife to make room around the edges of the tortillas, so that the sauce can seep in all around and reach the bottom.
Sprinkle the remaining shredded cheese on top.
Bake in the pre-heated oven for about 30 minutes, or until the enchiladas are bubbling around the edges and heated all the way through.
Garlic fried Jasmine Rice
Another recipe from Tim Luym, published in the October 2008 Sunset. This is a staple for breakfast in the Phillipines, but it's great for dinner too:
1 1/2 C brown jasmine rice
1 1/2 T plus 1 tsp canola oil, divided
1 T minced garlic
Kosher salt and freshly ground pepper
Rinse rice thoroughly in a fine strainer, then pour into medium saucepan with 1 3/4 C water (you may want to use chicken or beef broth in place of some or all of the water to add additional flavor). Bring to a boil over high heat, then reduce heat and simmer, covered, until water is absorbed, 15 to 18 minutes. Remove pan from heat and let stand, covered, 10 minutes.
Pour rice into a rimmed baking pan; let cool, then chill, uncovered, until firm and dry, at least 2 hours (you can leave it overnight if you wish).
Heat 1 1/2 T oil in a large skillet over medium-high heat. Add rice and heat, stirring gently, until hot, 1 to 2 minutes. With a wooden spoon, clear a space in the center, and pour in 1 tsp oil. Stir the garlic into the oil. Let garlic sizzle for about 30 seconds, then stir the garlic and rice together. Add salt and pepper to taste.
1 1/2 C brown jasmine rice
1 1/2 T plus 1 tsp canola oil, divided
1 T minced garlic
Kosher salt and freshly ground pepper
Rinse rice thoroughly in a fine strainer, then pour into medium saucepan with 1 3/4 C water (you may want to use chicken or beef broth in place of some or all of the water to add additional flavor). Bring to a boil over high heat, then reduce heat and simmer, covered, until water is absorbed, 15 to 18 minutes. Remove pan from heat and let stand, covered, 10 minutes.
Pour rice into a rimmed baking pan; let cool, then chill, uncovered, until firm and dry, at least 2 hours (you can leave it overnight if you wish).
Heat 1 1/2 T oil in a large skillet over medium-high heat. Add rice and heat, stirring gently, until hot, 1 to 2 minutes. With a wooden spoon, clear a space in the center, and pour in 1 tsp oil. Stir the garlic into the oil. Let garlic sizzle for about 30 seconds, then stir the garlic and rice together. Add salt and pepper to taste.
Beef Adobo Salpicao
I found this recipe in a Sunset magazine (Oct 2008); the author is a Philippino-American chef in San Francisco named Tim Luym:
Ingredients:
1 C thinly sliced shallots (4 - 6 large)
1/4 C each canola oil and olive oil
1 1/2 lbs top sirloin steak, cut into 3/4 inch cubes
3 large garlic cloves, minced
1 bay leaf
1/4 tsp freshly ground black pepper
2 T gluten free soy sauce or Tamari sauce
2 T coconut vinegar or 4 tsp cider vinegar (coconut vinegar may be found in Asian grocery stores)
Directions:
In a large skillet over med heat, saute shallots in oils, stirring often, until deep golden brown (7 - 8 minutes). With a slotted spoon, transfer shallots to paper towels to drain. Discard all of the oil except for 2 T.
Increase heat to high. Add diced beef to pan and cook until brown on one side (1 - 2 minutes). Stir in garlic and bay leaf. Turn meat; when second side is brown, stir in pepper, soy sauce, and vinegar. Boil until reduced by half, 1 - 2 minutes. Spoon meat into bowls and top with shallots.
Ingredients:
1 C thinly sliced shallots (4 - 6 large)
1/4 C each canola oil and olive oil
1 1/2 lbs top sirloin steak, cut into 3/4 inch cubes
3 large garlic cloves, minced
1 bay leaf
1/4 tsp freshly ground black pepper
2 T gluten free soy sauce or Tamari sauce
2 T coconut vinegar or 4 tsp cider vinegar (coconut vinegar may be found in Asian grocery stores)
Directions:
In a large skillet over med heat, saute shallots in oils, stirring often, until deep golden brown (7 - 8 minutes). With a slotted spoon, transfer shallots to paper towels to drain. Discard all of the oil except for 2 T.
Increase heat to high. Add diced beef to pan and cook until brown on one side (1 - 2 minutes). Stir in garlic and bay leaf. Turn meat; when second side is brown, stir in pepper, soy sauce, and vinegar. Boil until reduced by half, 1 - 2 minutes. Spoon meat into bowls and top with shallots.
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