Archive for the ‘Meals made G-Free’ Category

Gluten Free Chicken Chili

Sunday, March 7th, 2010

Perfect for a cold winter night… a real crowd pleaser.

4 C diced, cooked Chicken  (or Turkey, a great way to use leftovers)
1 C chopped Onion
2 cloves minced Garlic
1 jar Gluten Free Medium Salsa (I like Green Mountain Gringo Salsa)
1 Tbsp ground Cumin
1 Green Pepper, chopped
2 cans whole, peeled Tomatoes
1 Tbsp Chili Powder
1 can Black Beans (no need to drain)

Combine all ingredients in a large crock pot. Cook all day on low or 4 hours on high heat.

Serve in a bowl. Some like to put chips and or cheese on the bottom, others prefer to put them on the top. The choice is yours, or you can do both.

Suggested toppings: Shredded cheddar cheese, regular sour cream, and your favorite Gluten Free “chips” (I like Rice Works or Multi Grain Tortilla Chips) .

Gluten Free Chips

Gluten Free Chips

Gluten Free Apple Crisp

Friday, March 5th, 2010
Gluten Free Apple Crisp

Gluten Free Apple Crisp

Preheat oven to 375 degrees.
Butter a medium baking dish to prevent sticking.

3-4 Apples (I like to use a variety of red and green apples.)
Peel, core, and thinly slice into baking dish.

Topping – Mix dry ingredients and cut in the butter until crumbly
1/3 C Sugar
1/4 C White Rice Flour
1 tsp Cinnamon
2 Tbsp Butter

Sprinkle topping over apples and bake for 1 hour. Serve warm (with or without your favorite Gluten Free Vanilla Ice Cream).

Gluten Free Chicken Curry

Thursday, March 4th, 2010
Gluten Free Chicken Curry

Gluten Free Chicken Curry

This long time family favorite is delicious served over rice. It took only a few adjustments to make this meal Gluten Free.

1/4 C Butter
1  C   Diced Celery
1/2 C Chopped Onion
2 Tbsp White Rice Flour
1tsp  Salt
1/2 tsp Curry Powder
1 Pkt Gluten Free Chicken Seasoning/Broth
1  1/2 C Milk
2 C Diced Cooked Chicken (or Turkey… great way to use leftovers)

Gluten Free Golden Seasoning and Broth

Gluten Free Golden Seasoning and Broth

In a skillet, melt butter on medium heat. Saute celery and onion until transparent and crisp-tender.
Add rice flour and seasonings. Gradually add milk. Cook and stir until thickened. Fold in chicken.
Heat through and serve over cooked rice. Top with freshly shaved parmesan.

Bon appetite!

Gluten Free Pear Breakfast

Wednesday, March 3rd, 2010

I first received this recipe about 30 years ago. I wish I could give credit to the person who created it or the person who first shared it with me, but that is simply impossible at this point.

I have served it many times over the years and it is always a big hit with family and friends.

My Mom is attending a brunch later this week and asked me what she could take that would be Gluten Free. It was easy to make a few simple substitutions to make this family favorite Gluten Free. It can be made for one person, two, or many. Enjoy!

Preheat oven to 350 degrees.


1 Pear per person (can substitute canned pears or use apples instead)
1 Egg per person
1/2 Cup Milk per person
1 slice Gluten Free bread per person, crumbled
1/2  -  1 Tsp Gluten Free Vanilla Extract

The size of your pan will depend on how many people you are planning to serve. First buttering the dish will help prevent sticking.
Place the peeled, cored, sliced fruit on the bottom of the pan.
In a bowl, beat the eggs and add the milk and vanilla (remember – use Gluten Free) and pour this mixture over the fruit.
Then top with the crumbled, Gluten Free bread.
Lastly, generously sprinkle a mixture of sugar and cinnamon on top.

Bake until the center is firm like custard. (About 40 minutes) Serve immediately, while still warm.

“Variety is the spice of life,” may either be an American Proverb or paraphrase the English poet, William Cowper. Either way, going Gluten Free does not mean we have to give it up. There are many Gluten Free options for Breakfast and Brunch. I hope you might enjoy this one.

Gluten Free Pizza

Tuesday, February 16th, 2010

Pizza has long been an American favorite! Those of us who eat Gluten Free have a number of options to choose from.
Frozen Gluten Free pizzas are available from local grocery and health food stores. There are also frozen pizza crusts that can be used to make your own pizzas at home. My personal preference, though, is to make our own pizza crust at home using Pamela’s Bread Mix & Flour Blend following the recipe on the back of the package. This recipe makes 2 large or 3 medium pizzas… but we have also successfully cut the recipe in half and made 2 smaller pizzas.

Gluten Free Pizza Dough

Gluten Free Pizza Dough

Our family has long made pizzas at home from “scratch”. Making Gluten Free crust took some getting used to. The texture of the dough is quite different from regular pizza dough. It can’t be baked on a pizza stone because this dough will not ‘slide off’ a pizza paddle. Instead, we use metal cookie sheets. A flat, regular cookie sheet worked better than an insulated cookie sheet. We found we could not cook two at a time in the oven because the crust baked best when placed on the lower rack.

My pizza ready for baking

My pizza ready for baking

Topping a pizza crust is always a matter of personal choice. We have tried a few different Gluten Free pasta sauces as our pizza sauce. Our favorite is Enrico’s Traditional Pasta Sauce. I find it at our local health food store. Remember, all toppings must be Gluten Free.
We choose to grate blocks of cheddar and mozzarella cheeses and top our pizzas with both (about 40/60). (Tip: These cheeses can be grated in bulk to save time and placed in freezer bags until needed.) Our toppings usually include mushrooms and mild banana pepper rings.

After discovering my issues with Gluten, this pizza was the first meal to give me hope that I would be able to eat “normal” again. The whole family has tried and enjoyed my Gluten Free pizzas. I hope you will, too!

My delicious thin and crispy Pizza

My delicious thin and crispy Pizza

Gluten Free BBQ Chicken and Fixins’

Friday, February 12th, 2010

When speaking with a dear friend this evening, one who has followed my gluten free journey from the beginning, she asked me if it was getting any easier. My answer to her was that eating at home is a joy and delight and that I can cook almost anything I want with my pantry now fairly well stocked with gluten free ingredients.  In this economy, many are trying to eat more meals at home.  Eating at home really is more economical and healthier whether one is eating Gluten Free or not.

Tonight’s meal included BBQ chicken, broiled seasoned potatoes, and turnips.  Now I know many people haven’t developed a taste for turnips, but my mother’s recipe has been one I have enjoyed since I was a teen.  Over the years, many a guest to our home has fallen in love with this dish.  It is simple to make!  The turnips (2-3 solid/firm ones, not “spongy”) are peeled and chopped into about 1/2 inch cubes and put in a large covered skillet with 1/2 cup water, a sprinkle of salt and sugar, and 1 Tbsp butter over medium heat and cooked until translucent.  Separately in a small saucepan onion (chopped), 2 Tbsp butter, 2 Tbsp fresh squeezed lemon juice, and 1Tbsp parsley (fresh, or dry flakes can be substituted) are sautéed until the onion is translucent.  When both are done I toss the onion and parsley into the turnips and serve.

The chicken was sautéed in a skillet after being seasoned with a delicious dry rub from Whole Foods.  Mixed seasonings often hide Gluten, so I always look for the words “Gluten Free” on the label! (Sometimes it requires my bifocals to find it in the fine print, but I find it is better that I take the time to look than pay for the error later.) This brand is called, “We’re Talkin’ Serious” Bone Suckin’ Sauce Seasoning and Rub” (Fat Free, All Natural, and of course, Gluten Free).

Bone Suckin' Sauce

Bone Suckin' Sauce

The rub is also good for seasoning the red potatoes (cut into 1/8 wedges and broiled on a pan with a little grape seed oil… first seasoned with and then sprinkled every 5 minutes or so with the rub). When served, the rub’s side-kick “Bone Suckin’ Sauce” completes the chicken..

Eating out is still a challenge, but one restaurant “gets it” and is a destination I can count on… but I’ll save those details for another posting.