Wednesday, February 27, 2013

Gluten and Lactose-Free Creamy Chicken Poblano with Rice

Since I discovered I'm sensitive to dairy and gluten, I was really sad over not being able to have cream sauce. Tonight I nailed a gluten and lactose-free cream sauce!

2 tbs rice flour
2 tbs olive oil
1 onion, diced
6 poblanos, roasted and chopped
1 tbs minced garlic
4 oz soft goat cheese
2 cups unsweetened almond milk
2 cups cooked chopped or shredded chicken
4 cups cooked rice
Salt and pepper, to taste

Over medium heat, combine rice flour and oil and cook until bubbling. Add onion, poblano and garlic until onion and garlic are soft. Add goat cheese, almond milk, and chicken. Season with salt and pepper. Cook until cheese melts and sauce is thickened. Serve over rice.

To make vegan omit goat cheese and chicken.

Tuesday, February 26, 2013

Chicken and Tomatillos on Rice

I adore tomatillos and this is going to become a favorite in our household. 

2 cups chicken diced or shredded
2 lbs tomatillos diced
1 onion diced
1 jalapeno diced
1 tsp garlic diced
1 tbs lime juice
Olive oil
4 cups cooked rice

Cook the chicken if not precooked (I buy a whole chicken and separate the meat into 3 parts). Remove from skillet and set aside.

Add the tomatillos, onion, garlic and jalapeno to a skillet with olive oil, lime juice, salt and pepper to taste. Cook until the tomatillos begin to reduce and become saucy. Add chicken to skillet and continue to cook until tomatillos have completely cooked down and are no longer bright green.

Serve over rice.

Friday, February 8, 2013

Broiled Salmon with Brown Rice and Broccoli

Broiled Salmon is becoming one of my favorite quick meals. I have found that I can change out the sauce and have a completely different meal. I can also buy wild caught salmon for inexpensive ($4 for 4 filets at Aldi), frozen broccoli ($1 at Aldi) and brown Basmati rice ($3-4 for 2 lb of Lundberg at, $2 with the amount of rice I use for the two of us (1.5 c uncooked). Then I use a honey based sauce each time and maybe use about $1-2 worth of local honey. Bringing the total of the meal under $10. I have two sauces I've created so far that are gluten-free and I'll add more sauces to the list at the end as I create them.

Cooked brown rice (as much as you need for who you are feeding, I make 3 c cooked)
Bag of frozen broccoli
Salmon filets (however many you need for the people you are feeding)
Sauce of your choice (see options below)

I allow an hour for the rice to cook if I need to cook it first. When the rice is done (I like to let it sit for at least 15 minutes after cooking), I broil the frozen salmon for about 5-10 minutes on each side, steam the broccoli (I'm lazy and do the steam in the bag even though I know it's not the healthiest way to cook it, I could try broiling it with the salmon), and make the sauce. It all comes together in about 15 minutes. Then I plate the rice with the broccoli and salmon, then drizzle with the sauce.

Honey-Soy Sauce

Liquid aminos
Vinegar (white wine, rice or apple cider)
Sesame seeds and green onions for garnish

I do about 3 parts honey to 1 part liquid aminos and .5 part vinegar. I eyeball it and mix it until I happy with the taste. I usually start with 1/4 c of honey and go from there.

Honey Mustard Sauce

Yellow Mustard
Dijon Mustard
Coarse Ground Mustard

I start with about 1/4 c of honey, then add a tablespoon of each mustard and add whatever I think is needed until I'm happy with the taste.

Sunday, February 3, 2013

Sourdough Bread

A link was shared with me in an Endometriosis nutrition group on Facebook about how people who are gluten-intolerant can sometimes tolerate real sourdough. I want to give it a try, so I'm bookmarking the links for myself here and anyone else who wants to read more about it.

Top 10 reasons to eat real sourdough bread even if you're gluten-intolerant

Sourdough Bread and Starter Recipe

King Arthur Flour Wholemeal Flour

Fermented Bread

More Sourdough Info