From Karina, the Gluten Free Goddess:
Ingredients:
Quickie Green Chile Sauce:
1 cup light vegetable broth (or chicken broth, if you're an omnivore)
1 tablespoon arrowroot starch dissolved in a little cold water
(you may also use cornstarch as the thickener if you don't have arrowroot)
1 generous cup chopped roasted green chiles- hot or mild
2-3 cloves garlic, minced
1 teaspoon cumin or chili powder, hot or mild, to taste
Make your Quickie Green Chile Sauce by combining the broth, dissolved arrowroot or cornstarch, green chiles, garlic and spices in a sauce pan and heating over medium-high heat. Bring to a high simmer. Simmer until thickened. Taste test. Set aside.
Filling:
1 15-oz can organic black beans, rinsed, drained
3-4 cloves garlic, minced
Fresh lime juice from 1 big juicy lime
2 heaping cups cooked sweet potatoes, smashed a bit, but still chunky
1/2 cup chopped roasted green chiles
1/2 teaspoon ground cumin
1/2 teaspoon chili powder, or curry, mild or spicy, as you prefer
Sea salt and black pepper, to taste
2 tablespoons chopped fresh cilantro
Also necessary:
2-4 tablespoons light olive oil or vegetable oil, as needed
8 corn tortillas (make sure they are gluten free!)
Shredded Monterey Jack cheese
Directions:
Preheat your oven to 350 degrees F. Choose a baking dish that will hold 8 enchiladas.
In the meantime, using a mixing bowl, combine the drained black beans with minced garlic and lime juice. Toss to coat the beans and set aside.
In a separate bowl combine the lightly smashed sweet potatoes with the chopped green chiles; add the spices. Season with sea salt and pepper.
Pour about 1/4 cup of the Quickie Green Chile Sauce into the bottom of the baking dish. Heat a small amount of oil in a skillet. Lightly cook the corn tortillas to soften them - one at a time - as you stuff each one.
Lay the first hot tortilla in the sauced baking dish; wet it with the sauce. Spoon 1/8 of the sweet potato mixture down the center. Top with 1/8 of the black beans. Wrap and roll the tortilla to the end of the baking dish. Repeat for the remaining tortillas. Top with the rest of the sauce and with a sprinkle of shredded Monterey Jack cheese.
Bake for 20 to 25 minutes, until the enchiladas are piping hot and the sauce is bubbling around the edges.
Sunday, March 29, 2009
Crockpot Chile Verde
This is a very flavorful dish from Stephanie, the Crockpot Lady. We've eaten the leftovers served over mashed potatoes, in burritos, over rice....it tastes wonderful any way you eat it.
Ingredients:
4 pound chuck roast, or pork shoulder/butt
1 green bell pepper, seeded and diced
1 small onion, diced
1 (4 ounce) can diced chilis, mild
3 medium tomatoes, diced
10 tomatillos, diced (peel off the outer wrapper, if they have one)
4 cloves garlic, minced
2 teaspoons kosher salt
2 teaspoons cumin
2 teaspoons sage
1 Tablespoon oregano
1/2 teaspoon red pepper flakes (or more, to taste)
1/4 cup chopped cilantro leaves
Directions:
Trim any visible fat from the meat, and place in the Crockpot. Add diced bell pepper and onion. If tomatillos have the leafy-outer skin left on them, take the skin and stem off, and dice finely. Pour in the diced chilis and diced tomatoes. Add spices. Stir a bit to get the spices down the sides of the meat. Add chopped cilantro to the top.
Cover and cook on low for 8-10 hours, or on high for 6, or until meat shreds easily with a fork.
Serve with rice, corn tortillas, refried beans, shredded cheese, and a dollop of sour cream. Yum!!
Ingredients:
4 pound chuck roast, or pork shoulder/butt
1 green bell pepper, seeded and diced
1 small onion, diced
1 (4 ounce) can diced chilis, mild
3 medium tomatoes, diced
10 tomatillos, diced (peel off the outer wrapper, if they have one)
4 cloves garlic, minced
2 teaspoons kosher salt
2 teaspoons cumin
2 teaspoons sage
1 Tablespoon oregano
1/2 teaspoon red pepper flakes (or more, to taste)
1/4 cup chopped cilantro leaves
Directions:
Trim any visible fat from the meat, and place in the Crockpot. Add diced bell pepper and onion. If tomatillos have the leafy-outer skin left on them, take the skin and stem off, and dice finely. Pour in the diced chilis and diced tomatoes. Add spices. Stir a bit to get the spices down the sides of the meat. Add chopped cilantro to the top.
Cover and cook on low for 8-10 hours, or on high for 6, or until meat shreds easily with a fork.
Serve with rice, corn tortillas, refried beans, shredded cheese, and a dollop of sour cream. Yum!!
Creamy Salmon Rotini
Ingredients
1/2 lb boneless, skinless cooked salmon, diced
1 C cooked peas
1 C mushrooms, sauteed until just wilted
2 T butter
2 T sweet rice flour (superfine)
1 1/2 C heavy cream
1 1/2 C chicken broth
1 tsp salt
freshly ground black pepper
1 T onion flakes
1/2 tsp garlic powder
1/2 C grated Jarlsberg or swiss
3/4 C grated Parmesan
1 lb cooked gluten free rotini (or any gf pasta you prefer)
Directions
Preheat oven to 350°F. Lightly oil a large casserole dish.
Make the sauce by melting the butter in a saucepan over medium heat. When the butter bubbles, add the sweet rice flour. Cook, stirring (best to use a wire whisk), for about 1 minute. While whisking, slowly pour in the cream a little at a time to keep mixture smooth, until the mixture bubbles and becomes thick. Continue cooking, and add the chicken broth a little at time while whisking constantly, until the mixture has the thickness and consistency of paint. You don't want it to be too thick, because it will thicken when you add the cheese. Add more or less chicken broth until you achieve the right consistency.
Remove the pan from the heat. Stir in salt, black pepper, garlic powder, onion flakes, most of the Parmesan and all of the Swiss/Jarlsberg; set the sauce aside.
Put the cooked pasta into a large bowl; add the salmon cubes, peas, mushrooms and cheese sauce to the pasta; mix well but gently.
Pour the mixture into the prepared casserole dish. Sprinkle the remaining Parmesan over the top. Bake until heated through and top is starting to turn golden brown in spots, about 20 - 25 minutes.
1/2 lb boneless, skinless cooked salmon, diced
1 C cooked peas
1 C mushrooms, sauteed until just wilted
2 T butter
2 T sweet rice flour (superfine)
1 1/2 C heavy cream
1 1/2 C chicken broth
1 tsp salt
freshly ground black pepper
1 T onion flakes
1/2 tsp garlic powder
1/2 C grated Jarlsberg or swiss
3/4 C grated Parmesan
1 lb cooked gluten free rotini (or any gf pasta you prefer)
Directions
Preheat oven to 350°F. Lightly oil a large casserole dish.
Make the sauce by melting the butter in a saucepan over medium heat. When the butter bubbles, add the sweet rice flour. Cook, stirring (best to use a wire whisk), for about 1 minute. While whisking, slowly pour in the cream a little at a time to keep mixture smooth, until the mixture bubbles and becomes thick. Continue cooking, and add the chicken broth a little at time while whisking constantly, until the mixture has the thickness and consistency of paint. You don't want it to be too thick, because it will thicken when you add the cheese. Add more or less chicken broth until you achieve the right consistency.
Remove the pan from the heat. Stir in salt, black pepper, garlic powder, onion flakes, most of the Parmesan and all of the Swiss/Jarlsberg; set the sauce aside.
Put the cooked pasta into a large bowl; add the salmon cubes, peas, mushrooms and cheese sauce to the pasta; mix well but gently.
Pour the mixture into the prepared casserole dish. Sprinkle the remaining Parmesan over the top. Bake until heated through and top is starting to turn golden brown in spots, about 20 - 25 minutes.
Sunday, March 22, 2009
Cheesy Chicken and Rice with Broccoli
Ingredients
2 C cooked chicken, cut into 1 inch cubes
2 C steamed broccoli, cut into bite-sized pieces
1 C mushrooms, sauteed (optional)
2 T butter
2 T white rice flour (superfine)
1 1/2 C heavy cream
1 1/2 C chicken broth
1 tsp salt
1/4 tsp ground dry mustard
freshly ground black pepper
2 T onion flakes
1/2 tsp garlic powder
1 C grated sharp white cheddar cheese
1 C grated medium cheddar
1/2 C grated monterey jack
1/2 C grated Jarlsberg or swiss
1/2 C grated Parmesan
5 - 6 C cooked brown or white rice
NOTE: use whatever cheese you have or like....I just like this particular combo.
Directions
Preheat oven to 350°F. Lightly oil a large casserole dish.
Melt the butter in a saucepan over medium heat. When the butter bubbles, add the rice flour. Cook, stirring (best to use a wire whisk), for about 1 minute. While whisking, slowly pour in the cream a little at a time to keep mixture smooth, until the mixture bubbles and becomes thick. Continue cooking, and add the chicken broth a little at time while whisking constantly, until the mixture has the thickness and consistency of paint. You don't want it to be too thick, because it will thicken when you add the cheese. Add more or less chicken broth until you achieve the right consistency.
Remove the pan from the heat. Stir in salt, dry mustard, black pepper, garlic powder, onion flakes, all of the Parmesan and MOST of the other cheeses (reserve a little of the grated cheddars and Jarlsberg to sprinkle on top); set the cheese sauce aside.
Put the cooked rice into a large bowl; add the chicken, broccoli, mushrooms and cheese sauce to the rice; mix well but gently.
Pour the mixture into the prepared casserole dish. Sprinkle the remaining grated cheddar cheese over the top. Bake until top is starting to turn golden brown in spots, about 20 - 25 minutes.
2 C cooked chicken, cut into 1 inch cubes
2 C steamed broccoli, cut into bite-sized pieces
1 C mushrooms, sauteed (optional)
2 T butter
2 T white rice flour (superfine)
1 1/2 C heavy cream
1 1/2 C chicken broth
1 tsp salt
1/4 tsp ground dry mustard
freshly ground black pepper
2 T onion flakes
1/2 tsp garlic powder
1 C grated sharp white cheddar cheese
1 C grated medium cheddar
1/2 C grated monterey jack
1/2 C grated Jarlsberg or swiss
1/2 C grated Parmesan
5 - 6 C cooked brown or white rice
NOTE: use whatever cheese you have or like....I just like this particular combo.
Directions
Preheat oven to 350°F. Lightly oil a large casserole dish.
Melt the butter in a saucepan over medium heat. When the butter bubbles, add the rice flour. Cook, stirring (best to use a wire whisk), for about 1 minute. While whisking, slowly pour in the cream a little at a time to keep mixture smooth, until the mixture bubbles and becomes thick. Continue cooking, and add the chicken broth a little at time while whisking constantly, until the mixture has the thickness and consistency of paint. You don't want it to be too thick, because it will thicken when you add the cheese. Add more or less chicken broth until you achieve the right consistency.
Remove the pan from the heat. Stir in salt, dry mustard, black pepper, garlic powder, onion flakes, all of the Parmesan and MOST of the other cheeses (reserve a little of the grated cheddars and Jarlsberg to sprinkle on top); set the cheese sauce aside.
Put the cooked rice into a large bowl; add the chicken, broccoli, mushrooms and cheese sauce to the rice; mix well but gently.
Pour the mixture into the prepared casserole dish. Sprinkle the remaining grated cheddar cheese over the top. Bake until top is starting to turn golden brown in spots, about 20 - 25 minutes.
Oven "Fries"
3 T extra-virgin olive oil
1 tsp dried thyme
1 tsp dried oregano
1 T steak seasoning, such as montreal steak seasoning or salt and pepper
Directions:
Preheat oven to high. Cut potatoes and spread out on a cookie sheet. Toss potatoes to coat with extra-virgin olive oil, then sprinkle on dried herbs and steak seasoning or salt and pepper.
Spread potatoes to the corners of the cookie sheet. Cook potatoes in very hot oven 25 minutes. Turn potatoes once, half way in the cooking process. Serve fries hot from the oven.
Linda's Gluten Free Hamburger Buns
A recipe for gluten free hamburger buns from Linda; please visit her blog, The Gluten-Free Homemaker:
Directions:
Mix the wet ingredients together in the bowl of your mixer using 1 cup of the water. Combine the dry ingredients thoroughly in a separate bowl. Add the dry ingredients to the mixing bowl and beat for 2 minutes. Add more water if it is too dry. The dough should be very soft and sticky.
Spoon the dough into greased or oiled English muffin rings (or make your own rings out of strips of foil taped in a circle) on a greased cookie sheet (or line the cookie sheet with parchment paper). Let the buns rise in a warm place for 30 minutes. Bake at 400 degrees for about 15 minutes.
Ingredients:
Dry:
- 1 1/3 c. brown rice flour
- 2/3 c. sweet rice flour
- 1 c. tapioca starch
- 1 T yeast
- 2 tsp. unflavored gelatin
- 1 Tb. xanthan gum
- 1/2 tsp. onion powder (optional)
- 1 1/2 tsp. salt
- 2 tsp. sugar or honey
Wet:
- 1 – 1 1/4 c. warm water
- 4 eggs
- 1/4 c. olive oil
- 1 tsp. vinegar
Directions:
Mix the wet ingredients together in the bowl of your mixer using 1 cup of the water. Combine the dry ingredients thoroughly in a separate bowl. Add the dry ingredients to the mixing bowl and beat for 2 minutes. Add more water if it is too dry. The dough should be very soft and sticky.
Spoon the dough into greased or oiled English muffin rings (or make your own rings out of strips of foil taped in a circle) on a greased cookie sheet (or line the cookie sheet with parchment paper). Let the buns rise in a warm place for 30 minutes. Bake at 400 degrees for about 15 minutes.
Easy Gluten Free Burritos
You can make these vegetarian with beans only if you wish. If you're an omnivore, make them with meat only, or make combo burritos with both meat and beans:
Ingredients:
gluten-free flour tortillas (Trader Joe's Brown Rice Tortillas are good or you can try this recipe)
3 - 4 C cheese, grated (sharp or mild cheddars, monterey jack, or mozzerella usually work best)
1 - 2 C meat (cooked shredded or thinly sliced chicken, beef, pork or whole cooked shrimp)
cooked beans
4-oz can diced green chilis
1 diced onion
gluten free salsa (NOTE: Pace is NOT gluten free; many fresh salsas are)
sour cream (optional)
guacamole (optional)
diced tomato (optional)
shredded lettuce (optional)
Directions:
Saute the diced onion; add cooked meat and/or beans and saute just long enough to heat the mixture up. Add diced green chilis and/or salsa if you wish and cook about 1 minute longer. You can also experiment by adding small amounts of cumin or other traditional Mexican spices if you feel so inclined. What you add may depend on your choice of meat.
Place a tortilla in a pre-heated skillet on medium high heat. Heat briefly, just until warm and flexible. Place on serving plate, place 1/3 - 1/2 C meat and/or bean mixture on tortilla in a vertical strip and top with grated cheese.
Add other toppings at this point if you wish (salsa, sour cream, guacamole, diced tomato, shredded lettuce, etc.) then fold the bottom of the tortilla up over about half the filling, then fold the top down, fold the left side over, then the right to completely wrap the filling in the tortilla.
Enjoy!
Ingredients:
gluten-free flour tortillas (Trader Joe's Brown Rice Tortillas are good or you can try this recipe)
3 - 4 C cheese, grated (sharp or mild cheddars, monterey jack, or mozzerella usually work best)
1 - 2 C meat (cooked shredded or thinly sliced chicken, beef, pork or whole cooked shrimp)
cooked beans
4-oz can diced green chilis
1 diced onion
gluten free salsa (NOTE: Pace is NOT gluten free; many fresh salsas are)
sour cream (optional)
guacamole (optional)
diced tomato (optional)
shredded lettuce (optional)
Directions:
Saute the diced onion; add cooked meat and/or beans and saute just long enough to heat the mixture up. Add diced green chilis and/or salsa if you wish and cook about 1 minute longer. You can also experiment by adding small amounts of cumin or other traditional Mexican spices if you feel so inclined. What you add may depend on your choice of meat.
Place a tortilla in a pre-heated skillet on medium high heat. Heat briefly, just until warm and flexible. Place on serving plate, place 1/3 - 1/2 C meat and/or bean mixture on tortilla in a vertical strip and top with grated cheese.
Add other toppings at this point if you wish (salsa, sour cream, guacamole, diced tomato, shredded lettuce, etc.) then fold the bottom of the tortilla up over about half the filling, then fold the top down, fold the left side over, then the right to completely wrap the filling in the tortilla.
Enjoy!
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