Main Dishes

Gluten Free Chicken and Noodles

Fast track this recipe with a fully cooked rotisserie chicken from the market.  You’ll thank me later. 😉

Here’s What You’ll Need:

1 Fully Cooked Rotisserie Chicken (do not throw the bones, skin, or cartilage away – I mean it.)

10 Ounces of Frozen Peas and Carrots (I used the variety with julienned carrots because I saw them and it was my impulse buy for the day – I was really living it up.)

1 T. Chicken Base (I rely on Better than Bouillon Soup Base – you can find this lovely ingredient in the soup aisle).

Rice Flour (white or brown is fine though I like brown because the noodles don’t look anemic)

Water

1 Large Clove Garlic

2 Eggs

Salt

2 T. Milk

1 T. Dried Parsley (I actually prefer dried in this recipe)

Now We Begin!!

Remove the chicken from the bones, shred and set aside.  Remember above when I told you to hang on to the bones, etc?  Here’s why.  We are going to make broth and it’s EASY.

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Place the leftover chicken parts and the peeled garlic clove into a stock pot and add enough water to cover completely by approximately 2 inches.  Just eye ball it.  Bring this to a boil, reduce heat, cover, and simmer as long as you like, adding more water as needed when it evaporates. Once the water is warmed I add about 1 T. salt but this is optional as you will do a taste test later and add salt as needed.

I tend to cook my broth for hours but as little as 1-2 hours will do in a pinch and it will still taste amazing.

Remove the chicken parts and the garlic carefully and discard using a slotted spoon or a mesh strainer like this one.

mesh strainer

Keep the broth in the stockpot and add 1 T. of that flavor bumping Better than Bouillon Chicken Base and another 4 cups of good ol’ H20.

Add the chicken back to the stockpot along with the dried parsley and the frozen veggies.  Amp up the heat and bring it back to a boil.

 

Meanwhile…we make noodles.  Now even though these are not only worth it but easy, no one will judge you if you want to toss in some prepared gluten free noodles and skip this step.

NOODLES:

In a medium sized bowl, combine 1 1/2 C. Rice Flour, 2 Eggs, 1/2 tsp. Salt, and 2 T. of Milk or Milk Alternative (flax, almond, cashew all work great).

Mix this until everything is combined and then toss it out onto a rice floured surface and knead gently until it is no longer too sticky to handle.

Roll to desired thickness (1/4 inch ought to do ya), regularly dusting with more rice flour as needed.  Now fold (don’t roll) your dough like in this picture and slice into even, yet thick pieces.  Hint:  Dust between folds so that the layers won’t stick together because we’re going to be unraveling these beauties in a second.

You can make the noodles any size or shape you would like but once I sliced them as you see above, I sliced them horizontally and then unraveled to produce these chubby rectangles you see up to the right.  Once you make your noodles, lay them out on a surface that won’t stick.  I had mine hang tight on this perforated pizza pan until I was ready to throw them in the pot.

Once all of your noodles are ready, gently stir them into the simmering broth and cook for approximately 8-10 minutes.

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To thicken the mixture, in a small separate bowl, mix together 1/4 cup more rice flour with just enough water to make a paste before adding to the broth.  Cook five more minutes and give it a taste test to see if it needs more salt and… voila!  Comfort food heaven.

 

Sfeeha (Little Arabic Pizzas)

I watched my Grandma (Ta-Ta) make these when I was growing up and they are one of our family favorites!

Preheat the oven to 450 degrees and lightly grease two cookie sheets.

Here’s What You Will Need for the Dough:

2 T. Yeast (make sure it is gluten free yeast)

1 T. Sugar

2 C. Warm Water (105 degrees is you want to be specific)

1/2 C. Vegetable Oil

1 tsp. Salt

1 tsp. Guar or Xanthan Gum

2 T. Sesame Seeds

3 1/2 C. Superfine Brown Rice Flour

2 T. Olive Oil, reserved

1 Egg + 1 T. Water, beaten and reserved

In your mixing bowl, proof the yeast in the warm water and sugar. Once the yeast is billowy, add the oil, salt, guar or xanthan gum, and sesame seeds.

Add the rice flour 1/2 cup at a time until all is mixed in. Continue mixing until the dough pulls away from the sides of the mixing bowl.

Divide the dough into equal portions and pat into circles. Use the reserved olive oil on your hands to prevent the dough from sticking. Place the rounds on the lightly greased cookie sheets and brush each with egg wash.

Here’s What You Will Need for the Topping:

1 lb. Ground Beef

1/4 C. Pine Nuts

1 tsp. Salt

1/2 tsp. Allspice

1/4 C. Finely Chopped Onion

1/3 C. Finely Chopped Tomato

1/4 C. Chopped Fresh Parsley

1 Clove Minced Garlic (or 1/4 tsp. granulated dry garlic)

2 tsp. Black Cumin Oil, optional

Mix together all of the ingredients for the topping and evenly divide among the dough rounds.

Bake the sfeeha in a preheated oven for 10 minutes. Increase the temperature to broil and cook 1 more minute until the top crisps up.

Serve with hummus!

Old Fashioned Tuna Noodle Casserole

Good news for those stale potato chips in the back of the pantry!  You can recycle them in this recipe and this particular casserole is a good way to sneak the kids their omega 3 fatty acids (Albacore tuna is best).

Here’s What You’ll Need:

8 Ounces GF Brown Rice Noodles, shells or macaroni work well

1 Small Onion, chopped

1 T. Butter

1/4 tsp. Salt

1 (4 ounce) Can Diced Pimento, drained

2 C. Frozen Peas, no need to thaw

1/4 C. Fresh Parsley, chopped

4 Ounces Cream Cheese

2 (5 ounce) Cans Albacore Tuna, drained

3/4-1 C. Milk (though plain unsweetened almond milk worked just peachy)

2 C. Shredded Cheese (Sharp Cheddar or Manchego work well)

1/2 C. Freshly Grated Parmesan Cheese, reserved

Crushed Potato Chips (personally, I think the Kettle kind work best), reserved

Preheat the oven to 400 degrees and lightly grease a casserole dish.  You can use a smaller one for a deep dish casserole or a standard 9 x 13 for a regular casserole.

In a large pot (because you’ll use it later to mix in the remaining ingredients), cook the noodles according to package directions.

Meanwhile…in a small frying pan, cook up the onion in butter until translucent.

Once the noodles are ready, drain the water and pour the noodles back into the pot.

Add everything except the reserved Parmesan cheese and potato chips and cook over medium heat until the cheeses are melted.  Don’t forget to add in your buttery onions.

Pour the mixture into the prepared casserole dish and sprinkle with Parmesan and potato chips.  Bake uncovered for 20 minutes and then serve!

*Helpful Little Hint:  Cook your rice noodles in boiling water for one minute, stir well, turn off the heat, cover and allow to sit for about 8 minutes – DONE!

 

 

Manly Spanish Style Pork Ribs

A bit of a spin on traditional slow cooked ribs.  Try this recipe along with the smoky baked beans and apple cider vinegar coleslaw for a two thumbs up review.

Here’s What You’ll Need:

4 Pounds of Pork Ribs (boneless or bone in)

1 T. Spanish Paprika

1 T. Chili Powder

1 T. Dried CilantroIMG_3525.jpg

1 tsp. Cayenne Pepper

1 T. Salt

3/4 C. Packed Brown Sugar

Mix together the spices and the sugar.

Heat the oven to broil. Lay the ribs out on a broiling rack and broil on the top rack for 10 minutes, flipping after 5 minutes.  Reduce the oven temperature to 225 degrees and wash that broiler pan (you’ll need it again at the end).

Grease a large casserole dish and transfer the ribs to the prepared dish.  Sprinkle with 1/2 of the spice and sugar blend, flip and sprinkle with the remaining spice blend.

Evenly sprinkle the brown sugar over the ribs, cover with foil.  Bake the ribs for 3 hours (no peeking or you’ll slow down the process).  Once finished baking, do not discard the cooking liquid that forms.

Transfer the ribs back to the clean broiler pan.  Evenly pour some of the cooking liquid that formed in the bottom of the casserole dish over the ribs and broil on the second to top rack for 3 minutes or until a crisp crust is formed.  You can repeat this process more than once if you like.

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Serve and accept the applause.

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Happy Husband!

Citrus and Herb Roasted Chickens

This recipe is not hard but looks and smells like a show-stopper!  These bake for 20 minutes per pound (so do the math now).

Here’s What You’ll Need:

2 Roasting Hens

4 T. Olive Oil

1/2 Large Onion, roughly chopped (no need to be a perfectionist – we’re going to hide them in those birds)

1/2 C. Fresh Parsley, chopped

2 T. Herb de Provence

1 Large Lemon, sliced and then halved

Salt

Preheat the oven to 350 degrees.

Place the chickens breast side up in a roasting pan on a roasting rack.  Pat the chickens dry with paper towels.

Liberally salt the chickens.  When you think you’ve salted them well, salt them again.

Divide the onion and stuff inside each chicken.  Stuff 1/2 of the lemon pieces inside the chickens as well.

Drizzle the oil over each chicken and then sprinkle evenly with the herb de provence and the fresh parsley.

Top with the remaining lemon slices, cover and bake 20 minutes per pound.

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Once the internal temperature reaches 160 degrees when you pierce the chicken with a meat thermometer, uncover and notch the oven up to broil.

Place the chickens close to the top broiler and allow the skin to crisp up for 5-8 minutes.

Allow those hens to rest for 10 minutes before carving them up.

Grilled Tandoori & Coriander Chicken Burgers

Here’s a new twist on the traditional burger night.  At our house, we love trying new flavors and textures, including putting a spin on some common favorites.  Try these yummy flavors to boost a regular burger into something to sing about.

Here’s What You’ll Need:

1 lb. Ground Chicken

1/2 tsp. Tandoori Seasoning

The Juice of 1 Lime

1 tsp. Dried Cilantro

1 tsp. Coriander Seeds

1/2 tsp. Salt

Prepare your grill by heating to high heat.  Once hot, reduce the heat and brush with vegetable or light olive oil.

While that’s going, mix together all ingredients.  Don’t over mix.  The mixture is going to be stickier than ground beef.

Gently pat into even sized patties and grill on your now hot and oiled grill.  Cook on one side until grill marks appear when you peek.  Flip and grill until cooked through.  Cooking time will depend upon how many burgers you make but you are looking for an internal temperature of 165 degrees.

Serve up those tasty burgers with toasted gluten free hamburger buns and mayo for a supper that will make everyone happy!  This one is teen tested and approved.IMG_8454.jpg

Cheater Fried Fish Tacos

If you have 30 minutes and a few ingredients, you can whip these fake fried fish tacos in a flash!

Here’s What You’ll Need:

One box of gluten free frozen fish sticks (they are good!)

A stack of corn tortillas

2 Cups Red Cabbage, shredded

1 tsp. Salt

3 T. Apple Cider Vinegar

2 T. Sugar

1 tsp. Dill Weed

Toppings of your choice (zesty relish recipe below)

Here is the brand of fish sticks I use.

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First make your fast slaw which will top your fish tacos.  In a medium sized bowl mix together the cabbage, salt, vinegar, sugar, and dill weed.  Allow to sit and get it’s yummy on while you cook up the fish sticks.

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Cook fish sticks on a cookie sheet according to package directions.

Meanwhile….

Heat up your tortillas.  There are two ways.

First method:   you can simply cover them in some paper toweling and nuke them in the microwave for 30 seconds at a time until pliable.  If you opt for this method, wait until just ready to serve or the tortillas will curl up.

Second method:  take this easy dish to the next level and heat them one at a time over a flame.  This only works if you have a gas stove.  See the pictures below?  Carefully lay one tortilla at a time on a low/medium flame for a few seconds and then flip to brown both sides.  Place in a tortilla holder, foil, or in a towel to keep warm.

For the Zesty Relish:

Combine 4 T. Mayonnaise with 2 T. Dill Relish and 1 tsp. Pepperoncini liquid.  You can also add 2 T. of mashed Avocado to this if you wish.

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Once the fish sticks have crisped up, assemble your tacos.  Warm tortillas, fish sticks, a forkful of fast slaw, and a dollop of Zesty relish.  Yummy!!

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