Tuesday, November 29, 2011

Chicken Wontonless Salad

I used to be one of those people who had to have something crunchy on my salad - croutons, wontons, chineese noodles, chips, etc.  Over the years I guess I have come to appreciate a salad for other reasons other than the unhealthy ones.  I love the dressing on this salad, it looks pretty boring, and if I just saw the recipe I wouldn't have tried it.  However, my good friend made it, and I was hooked after one bite.  It is mild, yet tasty, and very easy to whip up.  As like all my recipes, adapt this to your desires and portions and enjoy!
Chicken Wontonless Salad
2 chicken breasts, marinated in equal parts sugar and gf soy sauce(1/4 c. each), then baked at 350 until done(25 min) and diced
3 hearts of romaine, chopped
6 green onions, chopped
2 sm. cans mandarin oranges, drained
sesame seeds
not pictured, but would have added if had on hand
sugar snap peas
bean sprouts
2 T. sugar
1 t. salt
1/4 c. oiil
1/2 t. pepper
1 t. sesame oil
1 T. rice vinegar
Shake together your dressing ingredients and pour over your chopped salad ingredients.  Pour on dressing right before eating for best results!

Tuesday, November 22, 2011

Double Layer - No-Bake - Pumpkin Pie(Gluten Free Style)

I know this isn't the loveliest picture, but it will have to do!  I made the top part dairy free and it didn't set up like it should.  If you use milk it should work just right!  Anyway, this is a favorite of mine that I prefer to regular pumpkin pie.  You get all the spicey goodness without any cooking.  The gingersnap crust makes a rich dessert that anyone will enjoy.  Anyone can make this because no special flours are required, just some special cookies that you can pick up at most stores.  I prefer to use Pamela's gingersnap cookies, but Kinnickinnick has a great S'morable cookie that would also work well.
Double Layer Pumpkin Pie

1 1/2 c. smashed GF gingersnaps         1 c. milk
3 T. melted butter                                 1 (15oz) can pumpkin
4 oz. cream cheese                              2 sm.pkg. instant vanilla pudding
1 T. milk                                              1 tsp. cinnamon
1 T. sugar                                            ½ tsp. ginger
4 oz cool whip                                     ¼ tsp. cloves

Mix gingersnaps and butter and press into pie pan. Bake at 350 for 8-10 min.  Cool completely.  Mix cream cheese, 1 T. milk and sugar - stir in cool whip.  Spread onto bottom of crust.  In another bowl, mix milk, pumpkin, pudding and spices.  Beat until well blended.  Pour over cream cheese layer.  Refrigerate 4 hours or until set.  Keep refrigerated.

It really is quick and easy and is best if you do it the night before.   Surprise your gluten free guests with this yummy pie.

Monday, November 14, 2011

Gluten Free Stuffing

The 1st Thanksgiving we ate gluten free, I announced to my husband that he would just have to do without, I was not attempting to make stuffing.  It felt so overwhelming, especially since most the bread we tried was disgusting!  Of course over time, the gluten free diet becomes much easier and so I did attempt to make stuffing.  Either my family forgot what it tasted like, or they are crazy, but they love it.  It is now a staple again.  I make a very plain stuffing, feel free to spice it up with fruit, sausage, or whatever you like.  Hopefully this will motivate you  to make stuffing this year.  Use your old favorite recipe, or try this one, but give it a shot.  It really isn't a feast without stuffing!  I use my Multigrain bread recipe, but if you like a lighter bread, try out the roll recipe, it is basically the same recipe with different flours.  This is easily made dairy and soy free.

1 loaf gf bread, cubed (about 8 c.)I have a mix available
1 onion, chopped(about 1 c.)
4 stalks celery, chopped (about 1 1/2c.)
¼ c. butter(or nondairy Earthbalance)
½ t. pepper
1 ½ t. thyme
1 ½ t. sage
1 t. parsley
1 t. poultry seasoning
1 ½ + c. water
2-3 T. chicken bouillon(I love the organic Better than Bouillon from Costco)

Saute onion and celery in butter until veggies are soft.  In a small bowl combine water and spices, including bouillon.  Mix bread with veggies and stir to combine.  Slowly add liquid, gently stirring until bread is coated.   Do not add all at once, but wait a minute for liquid to absorb or bread will turn mushy and crumble.  Add remaining liquid, until bread  coated, not too mushy.  Save any remaining liquid to add during baking.  Place stuffing in 9x13 pan and bake 45-50 min.  Stir half way through and add more liquid if necessary.
*Check back soon for a great pumpkin dessert that anyone can make, no "different" flours required!
**Check out some other stuffing recipes at Linda's Gluten free stuffing challenge

Monday, November 7, 2011

Gluten Free Ranger Cookies - Healthy style

Yes, I love desserts, and we eat way too many of them at our house!  Because we eat so many, I make them as healthy as possible and then rationalize that I can eat a dozen in one sitting.  So, although this is a cookie, I can happily say that they are made of 100% whole grain, no starch, reduced fat and sugar - and of course they are delicious. Plus they are dairy & soy free as well.   These are my gluten eating neighbor's favorite cookie!
Ranger Cookies

½ c. shortening(Spectrum)
1 c. brown sugar
½ c. sugar
2 eggs
1 t. vanilla
1/3 c. millet flour
1/3 c. teff flour
1/3 c. sorghum flour
½ c. gf oat flour
1 t. xanthan gum
2 t. baking soda
½ t. baking powder
2 c. gf rolled oats
2 c. gf rice krispies
Chocolate chips, m&m’s, Craisins, or whatever you want

 In a large mixing bowl, cream the shortening & sugars.  Beat in the eggs and vanilla.  In another small bowl sift together the flours, xanthan gum, soda, and powder.  Stir flour mixture into sugar mixture.  Stir in oats.  Stir in Rice Krispies, and then stir in chocolate chips.  The dough will be crumbly, because there isn't really a lot of dough to hold all the stuff together.  Just pack it into your cookie scoop and bake at 350 for 10 min. Makes 4 dozen.

Tuesday, November 1, 2011

Gluten Free Thai Peanut Noodle Salad

So sorry I haven't been around, life has been crazy.  I have felt none of my meals have been blog worthy, or I haven't taken a picture.  After pounding tons of candy the last few days, I decided to post a healthy, delicious, peanutty, cilantroey, salad option.  I love peanuts and cilantro, so if you do, you will love this.  If you don't, try it any way!  I got the recipe from our best bites, so you can check out their step by step lovely pictures and instructions.  I will off you the cliff note version.  Like most my meals, this recipe is a guideline, alter it to your tastes, or to your portions.  I'm sure I never measure or make it the same twice.  This recipe makes a lot - feel free to cut it in half.

Thai Peanut Noodle Salad
8 oz Linguine or Spaghetti(we like Tinkyada Brown Rice Pasta)
4 C shredded greens: any combo of napa cabbage, romaine lettuce or even spinach
2 C thinly sliced purple cabbage
1/2 red bell pepper, thinly sliced
1/2 yellow pepper, thinly sliced
1 medium carrot, julienned
1/2 medium cucumber, halved and sliced
1/4 of a red onion, thinly sliced
3 C diced grilled chicken
honey roasted peanuts (about 1/2 cup)
Cook pasta according to directions, rinse with cold water and set aside. Prepare vegetables and toss with chicken.  In a blender combine the following ingredients for the dressing.
  Peanut Dressing
1/2 C peanut butter
1 lime, juiced and zested
2 1/2 t sesame oil
1 T  rice wine vinegar
2 T gluten free soy sauce
3 T honey
2 cloves garlic, roughly chopped
1 T minced ginger
1/2 C roughly chopped cilantro (stems and all)
1/2 C vegetable oil
1/4 t sea salt
1-2 t  chili powder
2-4 T water
Now it's time to assemble.  In a large bowl, drizzle 1/2 the dressing over the pasta and stir to coat.  Add in vegies and chicken and remaining dressing.  Toss.  Top with peanuts and fresh cilantro.