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.

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.

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.

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.

 

Peanut Butter Banana Muffins

These tasty treats are a win-win!  Recycle spotty bananas and whip up a healthy snack at the same time.

Here’s What You’ll Need:

1 C. Superfine Rice Flour (Brown or White)

1 C. Gluten Free Oats plus a bit extra reserved for sprinkling

1/2 tsp. Guar Gum

1/4 tsp. Salt

1 tsp. Baking Powder

1/2 C. Milk (or milk substitute)

1 Egg

1/4 C. Vegetable Oil

2 Overly Ripe Bananas

1/2 C. Peanut Butter

1 tsp. Vanilla

2/3 C. Mini Chocolate Chips, optional and reserved

Coarse Decorating Sugar (if desired)

Preheat the oven to 400 degrees and line muffin tins with parchment cupcake liners.  Give them a light spray of gluten free non-stick spray (like Original Pam).

In a mixing bowl, whisk together the dry ingredients.  Add the remaining ingredients and whisk until fully incorporated.

Stir in the reserved chocolate chips and evenly divide the batter among the tins.

Sprinkle the tops with a few oats and decorating sugar if you wish and bake for 18-20 minutes or until a toothpick inserted comes out clean.

Allow these goodies to cool a bit before serving.

Strawberry Shortcake

Thanks to some end of summer sales, I currently have gads of fresh organic strawberries 🍓 and what better way to celebrate than with this old fashioned favorite.

Here’s What You’ll Need:

4 C. Sliced Strawberries

1/4 C. Sugar

1 1/2 C. Superfine Rice Flour

1/2C. Tapioca Starch

2 T. Sugar

1/2 tsp. Salt

1/2 tsp. Guar Gum

1 t. Baking Powder

1/2 tsp. Vanilla

1 Stick Butter, cold

1 Egg

2/3 C. Cream or Milk (milk substitute such as Almond Milk works well in this recipe)

1 C. Heavy Whipping Cream and 2 T. Sugar, reserved

Decorating Sugar, optional

Preheat the oven to 450 degrees and lightly grease a standard round cake pan.

Combine the strawberries and 1/4 C. sugar in a medium sized bowl and set aside.

In a larger bowl, add all dry ingredients (flour, salt, etc.) and stir to mix.

Cut in the butter using a fork or pastry cutter until the flour mixture is crumbly.

If you don’t have one of these pastry cutters, a fork will work to cut cold butter into your gluten free flour mixture.

Add the egg, vanilla, and cream or milk, stirring until combined.

Pour batter into the prepared pan and bake in a preheated oven for 15-18 minutes or until a toothpick inserted comes out clean.

While the cake is baking whip the heavy cream and sugar until stiff.  Cover and place in the refrigerator to get chilly.

Once the cake is baked, allow it rest until cool enough to handle.  Either serve slices of cake topped with strawberries and cream or, using a biscuit cutter, cut out rounds and split each in half.

For the rounds, place one half on a plate, spoon strawberries and cream on top, replace with the second round and repeat.

Sprinkle with coarse decorating sugar before serving if desired.

 

Gluten Free Chocolate Chip Zucchini Bread

Whether you’re a natural fan of zucchini or a sneaky parent wanting to toss some vegetables at unwitting family members, this recipe makes two perfectly delicious loaves. Oh, and they freeze well too!

Here’s What You’ll Need:

1 C. Granulated Sugar

1 Stick Butter, softened

2 Eggs

1 tsp. Baking Powder

1 tsp. Baking Soda

1/2 tsp. Guar Gum

1 tsp. Cinnamon

1/4 tsp. Nutmeg

1/2 tsp. Salt

2 1/2 C. Superfine Brown Rice Flour

4 Medium Zucchini, shredded

1 C. Milk or Milk Alternative (Almond Milk works well in this recipe)

1 C. Semi-Sweet or Dark Chocolate Chips

Preheat the oven to 350 degrees and lightly grease two standard loaf pans.

Cream together the sugar, butter, and eggs.  Add the dry ingredients, alternating with milk until fully mixed.  Stir in the zucchini and chocolate chips and pour into two greased loaf pans.

Bake for one hour or until a butter knife inserted comes out clean.  Allow the loaves to cool before slicing and serving. Snack time!

The Perfect Lemon Cupcake

This took a few tries to get just right but the payoff was well worth the trial and error!  What a wonderful way to welcome in Spring.

Here’s What You’ll Need:

1/2 C. Butter

1 1/4 C. Sugar

1 tsp. Vanilla

1 Egg

2 Egg Yolks

2 C. Sifted Superfine Rice Flour

1 C. Tapioca Starch or Tapioca Flour

1/4 tsp. Salt

1 tsp. Baking Powder

1/4 tsp. Guar Gum

3/4 tsp. Baking Soda

1/4 C. Freshly Squeezed Lemon Juice

3/4 C. Buttermilk

The Zest of 1 Lemon

Preheat the oven to 350 degrees and line muffin tins with parchment paper liners.

Cream together the butter, sugar, vanilla, and eggs.  Add the dry ingredients, mixing well until fully incorporated.

Slowly mix in the lemon juice and the buttermilk.  Stir in the zest.

Fill each lined tin 2/3 of the way full and bake for approximately 18 minutes or until a toothpick inserted comes out clean.  Allow the cupcakes to cool fully before frosting with the Lemon Buttercream Frosting recipe below.

Lemon Buttercream Frosting

6 T. Softened Butter

3 C. Powdered Sugar

1/4 C. Freshly Squeezed Lemon Juice

1/4 tsp. Dried Lemon Peel

Mix together the butter and the powdered sugar until crumbly.  Add only enough of the lemon juice to get the desired frosting consistency.  Mix in the dried lemon peel.

Frost each cupcake and devour!

 

 

Homemade Chocolate Pudding

You’ll never want to buy pre-packaged or dry pudding mix again.  Here’s an easy recipe with a big flavor payoff (plus you can pronounce all the ingredients).

Here’s What You’ll Need:

1 C. Sugar

2/3 C. Cocoa Powder

1 Heaping T. Tapioca Starch

1 Heaping T. Superfine Rice Flour

Pinch of Salt

1 T. Vanilla

2 C. Milk

1 Egg Slightly Beaten

1 T. Butter

Whipped Cream, optional

Mini Chocolate Chips, optional

In a medium sized pot, stir together all of the dry ingredients with a whisk.

Keep stirring or it will burn quickly.

Over medium heat, slowly whisk in the milk and cook, stirring constantly, until the mixture begins to thicken.

In a separate bowl beat the egg.  Add a few tablespoons of the hot pudding to the egg (to temper it), stirring constantly with a fork before immediately adding back to the the pot. Don’t skip this step by adding the egg directly to the pot or you will have scrambled eggs and pudding. 😦

Add the vanilla and the butter and continue to whisk and cook the entire mixture over medium heat for 2 more minutes.  The butter at the end gives it a glossy finish.

Remove from heat and serve warm or refrigerate and serve cold with whipped cream and mini choco chips.  You’re welcome.

 

Spicy Baked Beans

There are a million different recipes for baked beans but I swear by using pork and beans for a finished product that leaves the beans tender and not tough.

Here’s What You’ll Need:

2 Cans of Pork and Beans, drained (always check the labels for sneaky gluten)

2 T. Finely Chopped Onion, OR 1 T. Grated Onion (you’ll get the flavor without the bits)

1-2 tsp. Chili Powder

Pinch of Allspice

Pinch of Smoky Paprika (like Spanish Paprika), optional (but you’re missing out big time if you don’t give it try).

1/4 C. Ketchup

1/2 C. Packed Brown Sugar

2 tsp. Spicy Mustard (my favorite is the horseradish kind)

2 T. Honey

2 T. Molasses

1/2 tsp. Granulated Garlic (but garlic powder will work in a pinch)

1 T. Tapioca Starch

Preheat the oven to 325 degrees.  Mix all ingredients, cover and bake in a preheated oven for 1 hour or until heated through and the sauce has thickened.  On convection bake this only took 30 minutes.

Enjoy!

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.

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.

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.

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.

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!!

Fried Fish Sandwiches

Here’s another Lent friendly gluten free dinner idea for you!

Here’s What You’ll Need:

4 Thick Cod Fillets, patted dry

1 C. Cornstarch

1/2 C. Superfine Brown Rice Flour

1/2 tsp. Guar or Xanthan Gum

1 tsp. Salt

1 tsp. Baking Powder

1 C. Water

1/2 tsp. Ground Pepper

Extra Salt for Seasoning

Vegetable or Peanut Oil

In a dutch oven or deep frying pan, heat oil over medium-high heat (you’re shooting for about 360 degrees).  The oil should be enough to cover the fish halfway.

Mix together the cornstarch, rice flour, gum, salt, baking powder, and ground pepper.  Whisk in the water and let batter stand while you season both sides of the fish with salt and pepper.

Once the oil is hot, coat each fillet in the batter mixture and then carefully lower into the hot oil.  Don’t overcrowd your pan.  If necessary, work in batches.

*Here’s a trick I learned to help from sticking:  lightly swirl the battered fillet in the oil before releasing.

Repeat until all of the fish fillets are battered and in the oil.

Allow each fish fillet to cook until golden brown before carefully flipping over.  Once the second side is browned, remove the fish from the hot oil and allow to rest for five minutes on a plate covered in several sheets of paper toweling to absorb extra oil.

Serve with toasted gluten free hamburger buns (we like the multi-grain Udi brand) and serve topped with coleslaw or, as we do it, with a good helping of homemade tartar sauce.