Grilled Lemon Garlic Chicken Breast
over Roasted Garlic Cauliflower Mash
Facebook is not all time-wasting games, people-sharing-more-stuff-than-we-really-wanted-to-know...it can be a really useful tool. Seriously...
I believe one of my Paleo Diet friends posted the low-carb Lemon Garlic Shrimp over Cauliflower Mash recipe from Nancy at SheCooksHeCleans.net. Like a good husband, I asked Peggy to Pin it for me so I could make it for her. The ironic thing...it's just the opposite in our house...I cook and Peg cleans...just the way I like it.
I did make the shrimp & cauliflower and we both loved it! We had tried mashed cauliflower in the past, but we weren't impressed [at least with that particular recipe]. This recipe on the other hand...is a keeper!
In my adaptation of Nancy's recipe, I am simply replacing the shrimp with chicken and removing the lemon juice and red pepper flakes from the sauce. Actually the chicken you see was actually grilled the night before. Peggy is not a fan of reheated meat, but she had no problems cleaning her lunch plate.
If you like garlic, you're going to love this dish! It calls for fourteen to sixteen cloves. You'll need a way to peel them quickly; watch this video, it really works: http://vimeo.com/29605182
Oh yeah, word of caution, don't plan on going out after eating this, you're a walking Garlic Weapon of Mass Destruction. This gives a whole new meaning to "chemical weapon".
Zest of 1 lemon
2 cloves garlic, minced
3-4 tablespoons extra-virgin olive oil
1/2 teaspoon dried oregano
1 pound (3 or 4) chicken breasts
1 head of cauliflower, cut into even medium to large sized florets
6-8 cloves garlic, peeled
Extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
1/2 cup Parmesan cheese, freshly grated
Half and half or cream / Milk or broth, optional use if needed to correct consistency
Lemon Garlic Chicken:
Marinated Chicken (from above)
6 cloves garlic, minced
2 slices bacon
2 tablespoons butter
1/2 cup white wine, or gluten-free chicken broth
1/2 sweet onion, minced
Pinch or two of dried oregano
Kosher salt and freshly ground black pepper, to taste
2 tablespoons fresh oregano, chopped
1. Mix all the ingredients of marinade in a bowl large enough for all the chicken pieces. Place chicken in the bowl and make sure each one gets well coated. Cover and place in refrigerator for 1 - 4 hours.
2. Preheat oven to 400 and fire up your favorite grill (gas or charcoal). Place cauliflower and garlic cloves in foiled shallow pan [sided cookie sheet or jelly roll pan]. Drizzle enough olive oil to coat the pan/foil and the vegetables. Season to taste with salt and pepper. Cover loosely with foil and roast for 15 min. Remove foil and carefully stir vegetables so they don't stick and so they brown evenly. Uncover and roast for another 15 – 20 minutes or until cauliflower and garlic are soft and lightly browned. Remove from oven.
3. As the cauliflower is roasting, get your grill grates cleaned and prepped. I like to heat my gas grill to about 500-600° to carbonize anything that might be sticking on the grates. Brush the grates with a grill brush to remove any carbonized food particles then clean with several layers of paper towel that was liberally coated with vegetable oil. This clean the grates, but it also creates a non-stick surface. Close grill cover and allow internal temp to rise back up to 500+
4. Place chicken breasts on the grill. Grill until meat is firm and juices run clear (or internal temperature reaches 165°). Remove from grill, cover allow to rest and keep warm.
5. Place cauliflower & garlic with a couple tablespoons of butter in a food processor and puree. Add parmesan cheese and mix well. The cauliflower should be a mashed potato or grits consistency (fairly thick, not runny). Add a touch cream or broth if it's too thick. Place in a heat-proof bowl and keep warm.
6. In a sauté pan, cook the bacon until crisp. Remove bacon set aside on paper towels. When cool, chop into small pieces. Set aside.
7. Add two tablespoons of butter to the bacon drippings and melt on medium heat. Add onion and cook until softened. Add minced garlic, and oregano – sauté for a minute. Stir in wine/broth. Cook until liquid is reduced by half (only a few minutes). Salt & pepper to taste.
Note: I also had left over bacon, so I did not have bacon drippings to help create a sauce. So, in order to re-heat the chicken and make a sauce, in a pan melt 2 tablespoons of butter, a splash of olive oil and sauté some minced onion and garlic. After onions soften, add some gluten-free chicken stock (1/4 - 1/2 cup?). Cover just the chicken with a small cover and allowed the sauce to reduce & slightly thicken. Near the end of cooking, add some dried oregano. If I had some white wine, I would've used that instead of chicken stock.
8. Slice chicken and place over mashed cauliflower, spoon sauce over the top. Garnish with chopped bacon.
Until the next good eats - cook well and be well.
The original recipe is from my 9th grade Home Economics class. I've adapted this version so it's GF. I also modified the GF and the non-GF recipe to reduce the sugar.
1 1/2 cups Jules Gluten-free Flour Blend
3/4 cup Gluten-free ground flax meal
1/4 cup butter
1/2 cup Crisco
1 1/2 cups sugar
1 1/2 cups mashed bananas
(can use un-sweetened applesauce if not enough bananas)
1 1/2 teaspoon Gluten-Free Baking Soda
1 teaspoon Salt
1/4 teaspoon Xanthan gum
1/2 teaspoon Penzey's Vanilla Extract
Makes 2 regular sized breads or 6 mini breads.
Cream butter, sugar, & eggs together well. Stir in bananas/applesauce. Sift dry ingredients together and mix with banana mixture. Pour into grease 2 bread pans or 6 mini bread pans. Bake at 350 for 25-35 minutes. Bread is done when inserted toothpick comes out clean.
Slow-Cooker Chicken Cacciatore
Slow-cooker to the rescue...again! It's been pretty busy around the Al & Peg House as of late. Weekends are doubly-busy, so in order to make good eats, we need some help. Whilst we're scurrying around the house, the slow-cooker is doing all the hard work.
Peg found this naturally gluten-free recipe: http://www.recipe.com/slow-cooker-chicken-cacciatore/?esrc=nwrc071212pinc
The original recipe calls for chicken drumsticks, but we used thighs instead - more meat on the thighs.
2 cups sliced fresh mushrooms
1 cup sliced celery
1 cup chopped carrot
2 medium onions, cut into wedges
1 green, yellow, or red sweet pepper, cut into strips
4 cloves garlic, minced
12 chicken thighs, skinned (about 3-1/2 pounds)
1/2 cup chicken broth
1/4 cup dry white wine
2 tablespoons quick-cooking tapioca
1 teaspoon sugar
1 teaspoon dried oregano, crushed
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 14-1/2-ounce can diced tomatoes
1/3 cup tomato paste
mushrooms, celery, carrot, onions, sweet peppers, and
garlic in a 5- or 6-quart slow cooker. Place chicken
on vegetables. Combine broth, wine, tapioca, sugar,
oregano, bay leaves, salt, and pepper; pour over
2. Cover; cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.
3. Remove chicken; cover to keep warm. Remove and discard bay leaves. If using low-heat setting, turn to high-heat setting. Stir in undrained tomatoes and the tomato paste. Cover and cook for 15 minutes more. Serve vegetable mixture over chicken and cooked pasta or rice.
Until the next good eats...
Al & Peg
While they are called "Pumpkin Bars", it's really more like a cake. The finished product is about 2-3" tall - not flat like a brownie.
They guys are an annual fave around our house and with family & friends. In almost all cases, Peg makes these [the GF version] since they are indistinguishable from the gluten bars.
4 eggs beaten
2 cups sugar
1 cup canola oil
1 cup pumpkin
1/2 tsp salt
2 tsp Penzey's cinnamon
1 tsp Arm & Hammer baking soda
1 tsp Calumet baking powder
1 cup of Jules Gluten Free Flour (GFCO Certified Product)
1 cup of Sorghum Flour (Bob's Redmill)
1 tsp Xanthan gum
Combine all ingredients & mix well. Pour in to greased 11x15 pan.
Bake @ 350 for 25-30 min. 8 x 11.5 pan will work for 1/2 recipe
4-5 oz cream cheese (softened)
3 tbsp softened butter
3/4 lb powdered sugar
1 tsp vanilla
1 tsp milk
Mix & beat until fluffy. Spread on warm pumpkin bars.
These will freeze quite well.
Until the next good eats...
Al n Peg
It's a cool fall day, so that means baking, particularly when we are on vacation. While I was painting the bathroom, Peg was in the kitchen converting a gluten-full recipe to a gluten-free recipe. The cut loaf shown here didn't last long.
While this might look like a bread, it's more like a cake. Regardless of what you call it, it's darn tasty!
1 cup butter
2 cups granulated sugar (scant)
2 1/4 cup Jules Gluten free flour blend
3/4 sorghum flour
1/4 tsp xanthum gum
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup buttermilk
1/2 tsp lemon extract
3/4 tsp double strength vanilla
2 tablespoons tightly packed lemons, zest of
2 tablespoons fresh lemon juice
8 ounces or so frozen blueberries
8 ounces powdered sugar (or 1/2 box)
1/4 cup butter, melted
1 1/2 tablespoons tightly packed lemons, zest of
1/4 cup fresh lemon juice
1 - Preheat oven to 325 degrees.
2 - Important: grease and flour two loaf pans.
3 - Cream butter and sugar.
4 - Add eggs and beat until smooth.
5 - Add buttermilk.
6 - Mix dry ingredients together and add to buttermilk mixture.
7 - Blend well.
8 - Mix in lemon juice and zest.
9 - Gently fold in blueberries and only mix until incorporated.
10 - Pour batter into loaf pans.
11 - Bake loaves on the middle rack of the oven for 60 to 65 minutes.
12 - Cool bread 10 minutes, remove from pan and place on a large cookie sheet, top side up.
13 - For icing: Combine icing ingredients in a bowl.
14 - Beat icing with an electric mixer until smooth.
15 - Drizzle icing over the warm loaves.
16 - The icing will harden when the bread cools to room temperature.
I halved the icing recipe and had plenty.
Original recipe: http://www.food.com/recipe/lemon-blueberry-bread-69730
Until the next good eats....
Al n Peg
Have you ever come home from a long day at work tired, hungry and don't really feel like making anything? Yeah, that happens around our house...a lot. One weapon we rely on is our slow cooker. It's a magic time machine - you put stuff in it [usually frozen] before work and by the time you get home - POOF! Dinner! Good eats without a wholelotta work...I'm all over that like fur on a weasle...
This is crazy simple - takes about 5 - 10 minutes of prep work before you leave for work. Simple is what I need in the morning 'cos I'm usually half asleep when I'm putting this together.
Sliced large onion or 2 med. onions
Hand full of carrots
Stalk or two of celery
Chopped tomato (I've used tomato paste in the past, but we had fresh tomatoes to use)
Penzey's Granulated Garlic
Penzey's Granulated Onion
Penzey's Herbs de Provence
Salt & Pepper
1/2 - 3/4 cup of water or gluten-free beef broth or red wine.
2 - 2 1/4 lb Chuck Roast
1 tablespoon of Sweet Rice Flour to thicken gravy
Place veggies on the bottom of the slow cooker. This gives the meat a bed of flavor to rest on.
Season both sides of the frozen meat with salt, pepper, granulated garlic, granulated onion, Herbs de Provence. Use whatever herbs/seasoning you like - be creative!
Place frozen meat on top of veggies.
Set slow-cooker to stun (low). For us, the cooking process is about 9 hours by the time someone gets home.
Walk out the door and return 8 - 9 hours later to some really great smells!
When I get home, I strain the veggies from the liquid. After 9 hours, they've given their little veggies lives to flavor the meat and the liquid for the gravy.
In a sauce pan heat up the liquid. Make slurry with the gluten-free flour and some water. Whisk the slurry into the pan. Allow to come to a boil and thicken. If it's not thick enough, make and whisk in a bit more slurry. Turn down the heat to a simmer. Season gravy to taste.
Homage to the Herbage
If you've ever wondered what type of herbs to use, my Facebook friend Jimmy Boswell [aka the Gluten-Free Chef] from New Zealand created this very handy chart. He suggest which herbs to use for selected meats or veggies.
A great tip from Jimmy -
The general rule for using dried is use ¼ dried herbs for what’s suggested for fresh amounts in a recipe. You can reverse this if dried is suggested and you have fresh.
I took the liberty of putting Jimmy's text chart into a table...
|Beef||Basil, Bay leaf, Caraway, Chervil, Lovage seed, Cumin, Garlic Fenugreek, Ginger, Marjoram, Oregano, Parsley, Rosemary, Sage, Savory, Tarragon, Thyme and Peppermint.|
|Chicken||Thyme, Anise, Basil, Bay leaf, Borage, Chervil, Chives, Cinnamon, Cumin, Dill, Fenugreek, Fennel, Garlic, Ginger, Lovage, Lemon Balm, Marjoram, Mint Oregano, Parsley, Rosemary, Saffron, Sage, Savory and Tarragon.|
|Duck||Bay, Rosemary, Sage, Sweet Marjoram and Tarragon.|
|Fish||Anise, Basil, Borage, Caraway, Chevil, Chives, Dill, Fennel, Garlic, Ginger, Marjoram, Oregano, Parsley, Rosemary, Saffron, Sage, Savory, Tarragon and Thyme.|
|Fish - Baked or Grilled||Basil, Bay, Caraway, Chervil, Chives, Dill, Fennel, Lemon Balm, Lemon Thyme, Lovage, Marjoram, Mints, Parsley, Savory, Tarragon and Thyme.|
|Fish - Oily||Fennel and Dill.|
|Fish Soups||Bay, Lovage, Sage, Savory, Tarragon and Thyme.|
|Goose||Fennel, Sage and Sweet Marjoram.|
|Ham||Lovage, Marjoram, Mint, Mustard, Oregano, Parsley, Rosemary and Savory.|
|Lamb||Basil, Bay leaf, Cinnamon, Coriander, Cumin, Chervil, Dill, Garlic, Ginger, Lemon Balm, Lovage seed, Marjoram, Mint, Parsley, Saffron, Rosemary, Sage, Tarragon, Thyme and Savory.|
|Liver||Basil, Dill, Marjoram, Sage, Savory and Thyme.|
|Pork||Anise, Caraway, Cardamom, Coriander, Chervil, Dill, Garlic, Ginger, Oregano, Rosemary, Saffron, Sage, Tarragon, Fennel, Lovage seed, Marjoram, Savory and Thyme.|
|Rabbit||Basil, Bay, Marjoram, Lovage seed, Rosemary and Sage.|
|Salmon||Dill seed and Rosemary.|
|Seafood||Basil, Bay, Chervil, Chives, Dill, Fennel Seed, Marjoram, Rosemary, Tarragon and Thyme.|
|Turkey||Basil, Garlic, Marjoram, Oregano, Rosemary, Saffron, Sage, Savory, Tarragon, Thyme, Parsley and Sweet Marjoram.|
|Veal||Basil, Bay leaf, Chervil, Chives, Ginger, Marjoram, Mint, Parsley, Rosemary, Sage, Savory and Thyme.|
|Venison||Bay, Lovage seed, Rosemary, Sage, Savory and Sweet Marjoram.|
|Artichokes||Bay, Savory and Tarragon.|
|Asparagus||Chives, Lemon Balm, Sage, Savory, Tarragon, Thyme, Chervil, Dill and Tarragon.|
|Avocado||Dill, Marjoram and Tarragon.|
|Beans Dried||Savory, Cumin, Garlic, Mint, Oregano, Parsley, Sage, and Thyme.|
|Beans, Green||Savory, Basil, Caraway, Cloves, Dill, Marjoram, Mint, Sage and Thyme.|
|Broccoli||Basil, Dill, Garlic, Lemon Balm, Marjoram, Oregano, Tarragon and Thyme.|
|Brussel Sprouts||Dill, Sage and Savory.|
|Cabbage||Basil, Caraway, Cayenne, Cumin, Dill, Fennel, Marjoram, Sage, Savory, Borage, Dill seed, Mint, Oregano and Savory.|
|Carrots||Anise, Basil, Chervil, Chives, Cinnamon, Clove, Cumin, Dill, Sage, Ginger, Marjoram, Mint, Parsley, Savory, Tarragon, Thyme and Chervil.|
|Cauliflower||Basil, Caraway, Chives, Cumin, Dill, Garlic, Marjoram, Parsley, Rosemary, Savory, Tarragon and Fennel.|
|Corn||Chevil, Chives, Lemon Balm, Saffron, Sage and, Thyme.|
|Eggplant||Basil, Cinnamon, Dill, Garlic, Marjoram, Mint, Oregano, Parsley, Sage, Savory and Thyme.|
|Lentils||Garlic, Mint , Parsley, Savory and Sorrel.|
|Mushrooms||Coriander, Marjoram, Oregano, Rosemary, Tarragon, Thyme, Basil, Dill, Lemon Balm, Parsley, Rosemary and Savory.|
|Onions||Basil, Marjoram, Oregano, Sage, Tarragon and Thyme.|
|Parsnips||Basil, Dill, Marjoram, Parsley, Savory and Thyme.|
|Peas||Caraway, Chevil, Chives, Rosemary, Savory, Tarragon, Thyme, Basil, Chervil, Marjoram, Mint, Parsley and Sage.|
|Potatoes||Parsley, Basil, Caraway, Chives, Coriander, Dill, Fennel, Lovage, Sage, Marjoram, Oregano, Rosemary, Tarragon and Thyme.|
|Spinach||Anise, Basil, Caraway, Chevil, Chives, Cinnamon, Dill, Rosemary, Thyme, Borage, Marjoram, Mint, Sage, Sorrel and Tarragon.|
|Squash||Basil, Caraway, Cardamom, Cinnamon, Cloves, Ginger, Marjoram, Oregano, Rosemary, Sage, Savory and Dill.|
|Tomatoes||Basil, Bay leaf, Chives, Chervil, Coriander, Dill, Garlic, Lovage, Sage, Marjoram, Oregano, Parsley, Rosemary, Savory, Tarragon and Thyme.|
|Turnips||Dill seed, Marjoram and Savory.|
|Zucchini||Basil, Dill, Marjoram, Rosemary and Tarragon.|
Until the next good eats...
Peg ran across a recipe in Bon Appetit magazine showing all the variations of a yeast-dough. This set off a firestorm of ideas. She woke up early Saturday in anticipation of making this coffee cake.
Of course it was a wheat-based recipe, so it'd have to be converted.
She thought a pre-existing recipe might work well as a starting point. The recipe she used was that of my favorite flat bread [bread that I use for making sandwiches & buns]
1/4 cup GF brown rice flour (Bob's Red Mill)
1/4 cup GF Sorghum (Bob's Red Mill)
1/2 cup Sweet Rice Flour
1/2 cup Tapioca Flour
3 Tablespoons brown sugar
2 teaspoons xanthan gum
1 Tablespoon instant yeast
1/2 teaspoon salt
3/4 c. water
1 teaspoon cider vinegar
2 Tablespoons melted butter
1/2 teaspoon cinnamon
1 teaspoon vanilla
2-3 Tablespoons sweet rice flour (for dusting pan/hands)
Streusel Topping Ingredients
1/2 cup Jules GF Flour
1 cup + 2 Tablespoons Brown Sugar
1 teaspoon Cinnamon
1/4 cup cold butter
3/4 cup of nuts
1 tablespoon melted butter
1/2 cup powered sugar
2 to 4 tablespoons of milk
Recipe makes 2 - 8" round pans
Mix together all dry ingredients except sweet rice flour (brown rice flour, tapioca starch, sugar, xanthan gum, yeast and salt).
In a heavy mixer, combine wet ingredients (water, vinegar, oil, and eggs).
Slowly add dry ingredients to well blended wet ingredients.
Beat on medium/medium high speed for 4 minutes.
Dust two 8" round cake pans with flour (or oil bottom of pan and lightly dust oiled pan).
Place dough in a warm spot, allow to rest/rise for 35-40 minutes.
Preheat oven to 400F.
Mix streusel ingredients in a bowl until crumbly.
Sprinkle on top of dough
Bake for 12-18 minutes or until the top is slightly browned.
Mix Glaze ingredients in a bowl. Add milk slowly as needed - mixing until the desired consistency.
Allow to cool before drizzling the glaze.
You could sub-out the flours with your favorite flour blend if you like.
with Certified Gluten-Free Oats
Peg converted this non-gluten-free granola recipe. She mixes this into her yogurt in the morning for breakfast.
Note: Oats have been controversial for over 20 years. Are they acceptable on a GF diet or not? Some celiacs will react to the protein found in oats [avenin], just as they react to the proteins in wheat, barely, rye and oats.
Most medical professionals say gluten-free oats can be tolerated in limited amounts [1/2 to 3/4 cup per day for adults]. They also suggest restricting oats for one year for those newly diagnosed.
Should you decide to add GF oats to your diet, please consult your medical professional.
For a general overview on oats see: http://celiacdisease.about.com/od/theglutenfreediet/a/OatsForCeliacs.htm
5 cups certified gluten-free oats (GF Harvest Oats used here)
2 cups chopped pecans or 1 cup chopped pecans and 1 cup almonds & sunflower seeds
1 cup shredded coconut
1/2 cup ground flax seed
3/4 cup brown sugar
1 teaspoon cinnamon (Penzey's)
1/2 teaspoon salt (use less if desired)
3/4 cup water
3/4 cup vegetable oil
1/4 cup honey
1/4 cup molasses or sorghum syrup
Preheat the oven to 300 degrees
Combine first 5 ingredients in a large bowl.
Combine the remaining ingredients in a sauce pan
Place over medium heat and cook - stirring often - until the sugar dissolves.
Pour hot mixture over the dry mixture. Stir until thoroughly blended. Mixture will appear wet.
Spread evenly in a large jelly roll pan or a shallow pan with sides.
Bake at 300 for 1 hour, stirring every 15 minutes.
Cool and store in an air tight container
Yield: 9 1/2 cups
This is the style of chili that I grew up on. Rarely did we have the "soup-like with pasta" type chili. Peg prefers the "soup-like" chili so she uses my chili as a "concentrate" to create her type [see below]
My mom and I would take a spoonful of chili and place it on top of a Saltine. This is how I learned how to eat chili. It was nothing for me go thru at least an entire sleeve of crackers this way. I shudder at thought of this now. Good grief...
Also, as a kid, I picked out the beans because I didn't like them. Now I like them, but Peg picks them out for "preventative measures". Funny how things change...
Chili Con Carne
1 lb ground beef
2 cans of diced tomatoes (use fresh if you have 'em)
or 1 jar of Newman's Mild Salsa
1 diced medium onion
2 stalks diced celery
1 diced bell pepper (pick your favorite color or colors)
1 can of kidney beans (I prefer Joan of Arc)
1 - 2 teaspoons Penzey's Chili Con Carne spice blend (start small, you can always add if needed)
1 - 2 teaspoons gluten-free Worcestershire sauce
(Lea & Perrins brand is gluten-free, many brands are not)
Salt to taste
V8 or tomato juice
GF Beer (optional)
A few ounces of shredded cheese (garnish)
1 - 2 Green onions (garnish)
1 fresh diced tomato (garnish)
Add peppers, celery and onions to pan, add pinch of salt and Penzey's Chili Con Carne spice mix
Saute' until slightly soft.
Add ground beef and brown on med-high heat. Remove any excess grease.
Drain and add beans - stir
Add canned tomatoes or salsa - stir
Add 1 - 2 cups of liquid (V8/Tomato Juice/GF Beer) - stir
Add Worcestershire sauce - stir
Allow chili to come to a good bubble and reduce heat to simmer.
Salt & season to taste
Simmer for 10 - 15 minutes. If chili becomes too thick - add more liquid of choice.
Soup-like Chili with Pasta Note: Gluten pasta requires you to be be mindful of cross contamination risks.
Make your favorite pasta and set aside.
Place several scoops of Chili Con Carne into a larger pan on low heat
Add 16 - 24 oz of V8/Tomato Juice
Add cooked pasta
Simmer until heated
Salt & season to taste
You might need to re-season this chili depending on how hot you like it. I tend to like my chili spicier than Peg, so when she adds the liquid and the pasta - it's about right for her tastes.
If you are using canned tomatoes, they are going to be sweeter and less spicy than salsa. You'll need to adjust amount of chili seasoning depending on the tomato product used. Taste as you go...
Until the next good eats...
It's a great mix of basil, oregano, red bell pepper, garlic, thyme, fennel, black pepper and anise.
We only purchased a small .5 oz bottle that day, but we will getting a larger bag of it. Sadly, I used it all tonight.
At the checkout, we found a recipe for Tuscan Veggie & Chicken Pasta Salad. I decided tweak how the ingredients were put together. This is my version...
Tuscan Chicken with Veggies
1 Package boneless skinless chicken breasts, cut in thin strips.
1 package gluten-free pasta (shown here: Jovial GF Brown Rice Penne Rigate)
1 Red bell pepper, thinly julienned
1 Green pepper, thinly julienned
1 Medium red onion, thinly sliced
2 Tablespoons fresh lemon juice (half a lemon)
1 - 2 Tablespoons olive oil
2 Teaspoons Penzey's Tuscan Sunset
Salt & Pepper
2 Tablespoons Penzey's Tuscan Sunset
2 Tablespoons water
3 Tablespoons Vegetable Oil
2 Tablespoons red wine vinegar
In a bowl large enough to hold all the pasta, mix Tuscan Sunset and water, let stand 1 minute, then whisk in oil and red wine vinegar.
Prepare GF pasta per directions on package. Leave it slightly al dente because it will be returned to the pan at the end. Place cooked pasta in to bowl with dressing and gently mix until pasta is coated. Let stand.
Using medium heat and large deep pan saute' peppers and onion with small amount of olive oil for several minutes or until peppers have softened. Sprinkle in 1 tsp Tuscan Sunset. Salt and Pepper to taste. Remove from pan.
Return pan to stove, increase heat to medium-high and allow pan to heat up without smoking. Add small amount of olive oil to pan and add chicken strips. Allow chicken to turn golden brown. Reduce heat to simmer. Sprinkle in 1 tsp Tuscan Sunset. Salt & Pepper to taste. Add lemon juice.
Add in saute'ed veggies and dressed pasta. Make sure to get all the pasta dressing into the pan.
Gently stir a few times until all ingredients are fully heated - about 2 - 3 minutes. Be careful not to damage the pasta.
The original recipe called for asparagus tips. This is a great addition, unfortunately I did not have any handy this time. Options I want to try in the future: mushrooms and/or artichoke hearts.
If you like more tanginess, add more red wine vinegar or lemon juice.
Until next time...
Crockpots [technically we have a slow-cooker] are nice - you toss the stuff in - head off to work - when you return - dinner awaits! It's great getting out the vehical in the garage; you can smell dinner even before you walk into the house.
In this case, Peg had off of work, but was busy around the house so she decided to make this. Down home comfort food...
1/4 cup gluten-free flour (Jules GF Flour Mix)
1/2 teaspoon salt
1 dash black pepper
2 pounds beef stew meat -- cubed
1/2 cup chopped onion
1 teaspoon minced garlic
2 1/2 ounces sliced mushrooms, drained
7 1/4 ounces gluten-free beef broth
1/2 teaspoon gluten-free Worcestershire sauce (Lea & Perrins brand is gluten-free, many brands are not)
1 teaspoon gluten-free ketchup (Heinz)
Optional Seasonings: Penzey's Bavarian Style Seasoning or Penzey's Herbs de Provence
Combine flour, salt and pepper. Toss beef cubes in seasoned flour mixture to coat. Place in slow cooker.
Cover with onions and mushrooms.
Combine beef broth, Worcestershire sauce and ketchup. Pour over beef cubes.
Cover and cook on low 7 to 12 hours. Before serving, check gravy consistancy, if it is too thick, add some more beef broth.
Mushrooms were omitted this time because for some strange reason we were out. Bavarian & Herbs de Provence were added.
Original recipe: Cook's Country
This is our favorite and go-to mashed potato recipe.
4 lbs russet potatoes, peeled, quartered, ½” pieces
12 tablespoons unsalted butter, cut into pieces
12 garlic cloves, minced [We use 4-5]
1 teaspoon sugar
1 1/2 cups half-and-half
1/2 cup water
salt and pepper
Place cut potatoes in colander. Rinse under cold running water until water runs clear. Drain thoroughly. This is a very important step to eliminate excess starch, which produces gluey mashed potatoes.
Melt 4 tablespoons butter in Dutch oven over medium heat. Cook garlic and sugar, stirring often, until sticky and straw colored, 3 to 4 minutes. Add rinsed potatoes, 1 1/4 cups half-and-half, water and 1 teaspoon salt to pot and stir to combine. Bring to boil, then reduce heat to low and simmer, covered and stirring occasionally, until potatoes are tender and most of the liquid is absorbed, 25 to 30 minutes.
Remove from heat, add remaining butter to pot and mash with potato masher until smooth. Using rubber spatula, fold in remaining half-and-half until liquid is absorbed and potatoes are creamy. Season with salt and pepper.
For those of us without kids, we are going to squeeze every last bit out of summer before it slinks into fall.
Summer time = cookouts and family gatherings
Cookouts and family gatherings = cold pasta salads!
Any cookout worth its salt has a cold pasta salad present. Years ago, a relative of Peg's brought this [non-gluten-free] pasta salad to a summer family event. Peg said that I'd really like it - it was tangy, zesty and a bit spicy. Yup - sounds like right up my alley, but I couldn't touch it.
Until today...we made this salad for our group's annual cookout! Nothing is off-limits at this cookout!
Gluten?!? We don't need no stinkin' gluten!
Jovial Foods was kind enough to send us some samples of their pasta [my sole intent was making a rightous cold pasta salad]. I think we accomplished that mission!
1 lb Jovial Gluten-Free Penne Rigate Pasta.
1 Small Onion
1 Green Pepper
1 Yellow Pepper
1 Small Zuchinni
½ lb of Mozzerella cheese (cubed)
½ lb of Hormel Pepperoni Slices (chopped)
¼ lb Hillshire Farms Hard Salami Slices – chopped.
3 Stalks Celery (sliced)
3 Fresh tomatoes (sliced or chunked)
1 can pitted black olives (sliced)
1 ½ teaspoon salt
¾ teaspoon white pepper
½ cup of canola oil
¼ cup of olive oil
½ cup Heinz White Vinegar
2 ½ teaspoon Penzey's Orgeno
½ teaspoon Penzey's Pizza Seasoning
¼ teaspoon Penzey's Garlic Powder
Mix dressing ingredients, veggies & meat chill for at least 2 hours. Do not mix in cheese.
Make gluten-free pasta several hours before eating. Allow to cool (room temp).
Mix pasta, dressing with veggies and meat, and cheese together. Chill until needed.
Gluten-free pastas have a tendancy to harden when cold. Jovial's Penne has a much better texture [softer] when chilled overnight.
Jovial's GF products are certified by the Gluten-Free Certification Organization.
This recipe is adapted from Living Without Summer 2005 issue.
It's one of our favorites and gets rave reviews from all who've tried - gluten-free or otherwise.
We save it for the fall/winter when it's cold and yucky on the outside and warm and yummy on the inside.
1/2 cup extra virgin olive oil
1 tablespoon butter
2 cloves minced garlic
1 large onion - diced
2 medium carrots - sliced
2 stalks celery - sliced
1 medium potato - diced
1 15oz can diced tomatoes
1 small zuchinni
1 tspn oregano
2 tspn salt
4 cups GF chicken broth (we used Swansen Natural Goodness)
1 cup fresh or frozen corn
1 cup fresh or frozen green bean (1 1/2" pieces)
1 15oz can kidney beans - drained & rinsed
1/2 cup chopped fresh basil (optional) or 2 cubes of frozen homemade basil pesto (See Al Notes)
Parmesan cheese (optional)
Add olive oil, butter & garlic to a large soup pot over medium heat. Saute until onion is transparent and soft.
Add celery, carrots, potato. Saute for another 5 minutes.
Add tomatoes, oregano, salt and chicken broth.
Bring soup up to a simmer. Cover and cook for 15-30 minutes. Veggies should be tender.
Add the corn, green beans, kidney beans, zuchinni and simmer for another 15-30 minutes.
Stir in fresh basil or add frozen pesto cubes and allow to melt.
Serve hot and don't eat too much. You could also top with fresh grated Parmesan cheese.
Since we made a double batch, we use both kidney beans and black beans.
In the summer I will make fresh basil pesto. This is usually a Saturday project for me. We have a little farmers market downtown and I'll get several bunches. I'll whiz up a batch and pour it in ice cube trays and freeze it. After about a month of pesto making, we'll have several freezer bags full of pesto cubes we can use for a whole bunch of things...like this soup!
½ cup butter
½ cup Butter Flavored Crisco
1 cup sugar
½ cup Skippy Peanut Butter
½ cup Smucker's Natural Peanut Butter Chunky
1 cup packed brown sugar
1 teaspoon gluten free vanilla (McCormick's or Penzey's vanilla)
1 cup GF sorghum flour (Bob's Red Mill "Sweet" White Sorghum Flour)
1 ½ cup Jules GF Flour Mix
2 teaspoons gluten free baking soda (Arm and Hammer)
½ teaspoon salt
Yield: 8 – 10 dozen
Cream shortening, sugars & peanut butters.
Add eggs and beat well
Sift flours, baking soda, salt – add to creamed ingredients
Shape into balls - ½ tablespoon dough
Place on cookie sheet & flatten with fork. Dip fork in sugar first.
Bake at 350 for about 15 minutes. Time may vary depending on your oven.
You can use a single gluten-free peanut butter of choice. I happen to like the Natural Peanut Butters.
If you don't live in a 100% gluten-free household, make 100% sure the peanut butter has not been "double dipped". The easiest way to do this is to use an un-opened jar. Crumbs from non-gluten-free bread will contaminate the peanut butter and thus making it off-limits to those following a gluten-free diet. The butter dish is another huge contamination risk - it's best to get out a fresh stick. The same contamination rules applies for the Crisco & the sugars (or any product) as well.
Yes, crumbs matter.
You can also use any gluten-free flour mix you wish. Bob's Red Mill All Purpose Flour Mix is readily available in most grocery stores. This recipe is pretty forgiving when it comes to the type of GF flours. I use the sorghum flour to slightly boost the nutritional value.