Red Curry

If you would have asked me a few years ago if I liked Curry I would have quickly responded, "no."  My tune has changed and now I crave it.  After going to a Thai restaurant a couple years ago I decided I needed to learn how to cook curry -  it is dairy free and easily made gluten free.  It took me a while to figure it out but now we love it.  We don't go out to eat often so I really can't compare it to restaurant quality or tell you if it is authentic, all that matters is that we like it.  So if you have tried curry before and didn't care for it, give it a second chance and it will fill a void in your life!

Red Curry

1 can coconut milk(I use lite, but use whatever!)

1 T. red curry paste(I use some from the local asian market and it is on the hot side.  If you get some from the grocery store you might have to add more - make sure it is gf)

2 T. sugar

1 T. soy sauce(make sure it is gf)

3 T. sweet red chili sauce, or I have used 2 T. ketchup + 1 T. additional sugar(I know, real authentic)

2-3 T. peanut butter

2-3 chicken breasts, chunked

Veggies( I love asparagus, peppers and onions)

Lime juice

Fresh basil(optional)

Brown Rice, cooked according to directions

In large sauce pan, combine milk, paste, sugar, soy sauce, chili sauce and peanut butter.  Bring to boil and add chicken, simmer 5 min. and add veggies.  Simmer and cook until chicken and veggies are done.  Add a squirt/squeeze of lime juice and top with fresh basil.  Serve over brown rice.

Delicious Gluten Free Berry Trifle

This is one of our favorites - year round!  It always makes an appearance at Christmas, and of course you have to make it all spring and summer when the berries come round.  This is a basic recipe - feel free to change it up!  Start with my angel food cake recipe,  that everyone will think contains gluten because it is that good, or I guess you can use any angel food cake but I don't guarantee the results!

Trifle

1 angel food cake, cooled and broken or cut into chunks( I usually don't use the entire cake)
1 sm. pkg. vanilla pudding, make according to directions
1 pkg. danish junket, raspberry or strawberry, made according to glaze instructions
Berries- fresh or frozen.  I use about 1 frozen bag's worth of raspberries(our favorite)
Whip cream(optional)

You can use a pretty trifle bowl, or any other dish you please.  Start out by chunking your angel food cake, set aside.   Make you danish dessert and let cool, and then stir in your berries.  Make your pudding, set aside. Now it is time to assemble.  Place 1/2 your cake in the dish, then cover with 1/2 the berry mixture and top with 1/2 the pudding.  Repeat layers and top with whip cream if desired.  Keep refrigerated until ready to serve.  Be creative and add bananas, blueberries or whatever you please.  There is no way to ruin this lovely dessert! 

Polynesian Chicken

I think I have fed this meal to everyone in my neighborhood.  When I take dinner to someone, this is my go to meal.  I usually always have the ingredients on hand, the kids like the fruit, and it doesn't look "weird" to the gluten eaters who think we only eat strange food!

Polynesian Chicken

2-3 Chicken breasts

½ c. rice flour

1 T. butter

Melt butter in 9x13 pan.  Cut chicken into bite size chunks and roll in rice flour.  Spread chicken in pan and bake at 350 for 25 min., or until done. Remove and set aside.

1 ½ c. Orange juice                    3 T. lemon juice

¾ c. brown sugar                       2 T. corn starch

3 T. soy sauce(make sure it is gluten free)

In saucepan, mix sugar and corn starch, then stir in liquids.  Stir constantly until mixture thickens.

1 can pineapple tidbits

1 can mandarin oranges

sesame seeds(optional)

Arrange fruit over the chicken, then pour the sauce over the fruit.  Sprinkle with sesame seeds and return to the oven for 15 m. or until heated through.  Serve over rice.

Vegetable Beef Soup with Quinoa

My mom made this soup all growing up.  I put it off because she put barley in it and of course we can't eat barley.  I had some extra roast from dinner and decided I needed to reinvent the vegetable soup.  This is what I came up with and we loved it.  It is very filling and also healthy!  I made mine a little thicker, like stew, but just add more broth if you prefer it runnier.  Also, add the vegetables you like, leave out the ones you don't like - my choice of vegetables and numbers are just guidelines.  It has a pretty mellow flavor, so feel free to experiment and make your taste buds happy.  Have fun, you really can't ruin it. 

Vegetable Beef Soup

1 15 oz can tomatoes(blend)

6 c. water

3 T. beef bouillon

1/3 c. quinoa

Chunks of roast(cooked)

1 Onion, diced

3-4 medium potatoes, chunked

3 Carrots, sliced

2 Celery stalks, sliced

1-2 zucchini, quartered & sliced

1 handful of frozen corn

1 handful of frozen peas

1 handful of frozen beans

½ t. salt & pepper

1 t. oregano & parsley(optional)

In large pot combine tomatoes, water, bouillon, quinoa and roast.  Let simmer for 20 minutes.  Add in potatoes, carrots, onion, and celery and bring to boil, reduce to simmer and cook 15 min.  Add in remaining vegetables and simmer for 10 min.  Add salt, pepper and any spices.  Add more water & bouillon if you want a brothier soup.

Linda at gluten free homemaker is doing a seasonal soup roundup this month for "Go Ahead Honey It's Gluten Free."  Check out all the yummy soups.

*If you have never used quinoa before, this is a great recipe to try it out.  It doesn't add much taste, just nutrition.

**Whenever I have a roast, I just save a few slices, chunk them up, and then throw them in the freezer.  When soup time arrives you will be ready to go!  You really don't need a lot but it adds a lot of flavor.

Oatmeal Cookies

The other day I was craving homemade cookies.  I whipped these up in no time and they really hit the spot.  You are going to see lots of oatmeal cookie recipes out there, but they are full of starch or unnecessary ingredients.  These cookies have no starch, use all whole grain, they are dairy free and soy free, and are also delicious!  Make sure you have gluten free oats!

Oatmeal Cookies

1/3 c. shortening(I use Spectrum Organic - it has no trans fats and is dairy & soy free) 

1/2 tsp. baking soda                         

1/2 tsp. xanthan gum

1/4 tsp. salt

½ c. brown sugar                              

1 egg                                                  

1 tsp vanilla 1 c. GF oat flour(I just blend them in the blender - about 1 1/4 c. oats will = 1 c. flour)
1 ¼ c. GF rolled oats

1 c. chocolate chips(Guitard or Ghiradelli semi-sweet are dairy free, Enjoy Life is dairy & soy free)

Cream shortening, brown sugar, egg and vanilla together.  Mix in flour, soda, and xanthan gum, then stir in chocolate chips. Drop onto greased baking sheets(or Silpat liners).  Bake 375 for 8-10 min.  This only makes about 2 dozen so feel free to double or triple!

Southwest Chicken & Rice

This is my "go to meal" when I need something quick, healthy, and yummy.  I always have the ingredients on hand, plus all my kids will eat this.  Dinner is done in 20 minutes - you can't beat that!

Southwest Chicken and Rice

2-3 Chicken breasts, cut into long strips(or chunked or whole or whatever you like)

1 c. salsa(mild, med, or hot - you decide)

1 pkg. taco seasoning(I use a southwest blend that doesn't have fillers- like milk, sugar, and extra junk- therefore it is more potent so I use between 2-3 T.  But if you buy the regular stuff from the store use a packet or 1/4 c.)

2 c. water

Bring the above mixture to a boil in a large skillet.  Simmer 10-15 min.(or until chicken is done)  Return to boil and add:    

2 c. minute rice(I have used brown rice with great results, I usually just cook it longer until all the moisture is absorbed)

2 cans black beans, drained and rinsed

Simmer 5 min.(or until water is absorbed).  If you do dairy,  sprinkle with cheese, sourcream, or whatever you dairy loving souls do.  It is great dairy free.