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.
Wednesday, February 27, 2013
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
salt
pepper
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.
2 cups chicken diced or shredded
2 lbs tomatillos diced
1 onion diced
1 jalapeno diced
1 tsp garlic diced
1 tbs lime juice
salt
pepper
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 iHerb.com), $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.
Ingredients:
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
Honey
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
Honey
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.
Ingredients:
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
Honey
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
Honey
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
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
Thursday, January 31, 2013
Veggie Quiche with Brown Rice Crust
Veggie quiche with a brown rice crust is something I fall back on about once a week when I've been busy working all day and need something easy for dinner. It does take a while to cook, but the actual prep time is minimal.
Ingredients:
1 cup dried brown rice (to make 2 cups cooked)
2 cups water with 1-2 tsp chicken base or 2 cups chicken broth
4 oz goat, sheep or raw milk cheese
5-6 eggs
2-3 cups frozen veggies, thawed (I eyeball this. Most common veggies are broccoli, spinach, asparagus)
Salt and Pepper
Olive Oil
Cook the brown rice with the water and base or broth. To cook brown rice, bring to a boil then reduce heat to low, cover and simmer for 30-45 minutes until water is absorbed. (Even easier make more rice than you need and keep it in the fridge or freezer for future use.)
Combine the rice with 1 egg, a pinch of cheese (if using shredded, if using cream goat cheese I skip the cheese in the rice), salt and pepper to taste.
Grease a square baking dish with olive oil and spread the rice mixture in the bottom.
Then combine the remaining eggs with the remaining cheese, veggies and salt and pepper to taste. Spread over rice mixture and bake at 400 for 30 minutes.
Ingredients:
1 cup dried brown rice (to make 2 cups cooked)
2 cups water with 1-2 tsp chicken base or 2 cups chicken broth
4 oz goat, sheep or raw milk cheese
5-6 eggs
2-3 cups frozen veggies, thawed (I eyeball this. Most common veggies are broccoli, spinach, asparagus)
Salt and Pepper
Olive Oil
Cook the brown rice with the water and base or broth. To cook brown rice, bring to a boil then reduce heat to low, cover and simmer for 30-45 minutes until water is absorbed. (Even easier make more rice than you need and keep it in the fridge or freezer for future use.)
Combine the rice with 1 egg, a pinch of cheese (if using shredded, if using cream goat cheese I skip the cheese in the rice), salt and pepper to taste.
Grease a square baking dish with olive oil and spread the rice mixture in the bottom.
Then combine the remaining eggs with the remaining cheese, veggies and salt and pepper to taste. Spread over rice mixture and bake at 400 for 30 minutes.
Monday, January 28, 2013
Tomato and White Bean Soup
I'm testing a recipe from The Gluten-Free Vegan and this is my simplified version of it.
Ingredients:
1 lb white beans cooked
3-4 cans diced no salt added tomatoes
2 onions diced
2-4 roasted red peppers, diced (1-2 jars)
1 tbsp garlic minced
1 tsp basil
Dash red pepper flakes
Salt
Pepper
Olive Oil
Vegetable Base
Directions:
Cook the beans according to directions (or use equal number of cans white beans and diced tomatoes). About the time the beans begin to soften (about 2 hours of cooking after doing an hour long quick soak), saute the onion, garlic, basil, red pepper flakes, dash of salt and pepper in olive oil. Add saute mix to beans with diced tomatoes, roasted red peppers and vegetable base (to taste). Let simmer at least half an hour or until beans are completely softened. I usually let it simmer a couple hours.
I'll be serving with cornbread.
Ingredients:
1 lb white beans cooked
3-4 cans diced no salt added tomatoes
2 onions diced
2-4 roasted red peppers, diced (1-2 jars)
1 tbsp garlic minced
1 tsp basil
Dash red pepper flakes
Salt
Pepper
Olive Oil
Vegetable Base
Directions:
Cook the beans according to directions (or use equal number of cans white beans and diced tomatoes). About the time the beans begin to soften (about 2 hours of cooking after doing an hour long quick soak), saute the onion, garlic, basil, red pepper flakes, dash of salt and pepper in olive oil. Add saute mix to beans with diced tomatoes, roasted red peppers and vegetable base (to taste). Let simmer at least half an hour or until beans are completely softened. I usually let it simmer a couple hours.
I'll be serving with cornbread.
Sunday, January 27, 2013
Stuffed Bell Peppers
Yesterday while Tony and I were out playing Ingress in Fort Smith, we stopped by the farmer's market and a guy was selling local, grass-fed Dexter heritage beef, so I bought a variety of cuts including some ground. I'm so excited that I get to make one of my favorites tonight, stuffed bell peppers!
Ingredients:
6 red bell peppers
2 cups cooked brown rice
1 lb ground beef
1 15 oz can tomato sauce
1 onion diced
Onion powder
Garlic powder
Oregano
Salt
Pepper
While rice is cooking, brown beef with onions.
When rice and beef are done cooking, mix together with tomato sauce and seasonings to taste (I usually use a tablespoon of each with a pinch of salt and pepper).
Stuff peppers and bake at 350 for 45-60 minutes, until peppers are soft.
Notes:
*If you want to do a vegan version, substitute black beans for the beef. That was my backup plan if I wasn't able to get ground beef.
*A dear friend recommends cooking the rice with a little beef broth for some added flavor.
Ingredients:
6 red bell peppers
2 cups cooked brown rice
1 lb ground beef
1 15 oz can tomato sauce
1 onion diced
Onion powder
Garlic powder
Oregano
Salt
Pepper
While rice is cooking, brown beef with onions.
When rice and beef are done cooking, mix together with tomato sauce and seasonings to taste (I usually use a tablespoon of each with a pinch of salt and pepper).
Stuff peppers and bake at 350 for 45-60 minutes, until peppers are soft.
Notes:
*If you want to do a vegan version, substitute black beans for the beef. That was my backup plan if I wasn't able to get ground beef.
*A dear friend recommends cooking the rice with a little beef broth for some added flavor.
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