Friendly Gluten Free Foods

Adventures of a recipe tinkerer and food explorer


Leave a comment

Taco Bowl

I started using eMeals.com for weekly meal planning. Little did I know that $5/month would save me headaches and time spent looking up/deciding which recipes to make for the week. Although the app has a favorites feature, this recipe will get overlooked because it’s a side dish (eMeals.com March 22 – 28, 2017).

In wanting to document this recipe for future use – because I have made it twice now in a short 3 days span – I’ve transformed it in the below recipe to be a meal instead. I’m on the vegetarian plan so the below meal is vegan, but it can easily be paired with shredded chicken or taco meat and even some cheese.

Serves 2

INGREDIENTS:

  • ¾ cup long-grain brown or white rice
  • ½ Tbsp olive oil or coconut oil
  • 1 cup frozen corn kernels, thawed
  • ½ (15-oz) can black beans, drained and rinsed (or about 1 cup cooked beans)
  • 1 clove garlic, minced
  • 2 Roma or small tomatoes, chopped
  • ⅛ tsp salt
  • ⅛ tsp pepper
  • 4 cups unpacked spinach
  • 4 Tbsp salsa (your favorite brand and spice level)
  • 1 avocado, sliced

 

DIRECTIONS:

Cook rice according to package directions. Meanwhile, heat oil in a skillet over medium heat; add corn, beans and garlic, and cook 2 minutes.

Stir in tomato, salt and pepper. Heat for 2 minutes. Add rice to skillet, and toss to combine. Heat for 1 minute.

In a single serving bowl, place half of the mixture on 2c bed of spinach and top with 2 Tbsp salsa and 1/2 avocado. Repeat in a second single serving bowl with the remainder of the ingredients.

* Top with pre-cooked meats or cheese if desired.


Leave a comment

Overnight Breakfast Polenta Bowl

After a stint with Thistle meal delivery service, I was introduced to polenta and decided to make an overnight polenta breakfast similar to overnight oats for quick morning meals.

I have tried to make polenta in the past and didn’t care for the time and attention it needed, so I switched to the tube of polenta (no herbs or flavorings added). If you want to make polenta from scratch for this recipe, I’m sure it would work. Kitchn has a quick way to make polenta.

Polenta bowlIngredients

  • 1/2 tube of already cooked polenta
  • One small piece of whole fruit (nectarine, apple, peach, pear, 1/4 cantaloupe, cherries or dried cranberries) or 1/4c jam
  • 1/4 cup milk (coconut, cows, rice, etc)
  • 1/4 tsp vanilla
  • 1/4-1/2 tsp cinnamon
  • 1 tablespoon sweeter of choice (maple syrup, honey, sugar, stevia, brown sugar, etc)
  • 1 tablespoon diced nuts (walnuts, almonds) or granola

Heat polenta in a bowl for 1 minute. Smash polenta with a fork. Add 1/4 cup milk and heat 30 seconds more. Smash polenta with fork some more. Add extra milk for desired consistency.  Stir in the vanilla, cinnamon, maple syrup into polenta mixture.

Layer 1/2 diced whole fruit into a pint mason jar then 1/2 polenta mixture. Finish with remaining fruit then polenta mixture. Put in refrigerator over night. Top with nuts or granola and enjoy.

 

 


Leave a comment

Simmered Orange Fennel Chicken

1 medium fennel bulb with stalks
2 teaspoons olive oil or coconut oil
8 skinless, boneless chicken thighs (about 1 1/2 pounds)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3/4 cup prechopped onion
1 carrot, cut into 1/4-inch-thick slices
1/4 teaspoon ground cinnamon
1/4 teaspoon ground red pepper (optional)
1/3 cup orange juice or 3 clementines peeled and blended
10 pitted kalamata olives, quartered
1 (14.5-ounce) can unsalted diced tomatoes, drained or 6 roma tomatoes diced
1 cup whole-wheat couscous or quinoa prepared

Preparation
1. Trim tough outer leaves from fennel; mince feathery fronds to measure 2 tablespoons. Remove and discard stalks. Cut fennel bulb in half lengthwise; discard core. Vertically slice fennel bulb, then cut in half.
2. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken with salt and black pepper. Add chicken to pan; cook 3 minutes on each side or until well browned. Transfer chicken to a plate.
3. Add sliced fennel, onion, and carrot to pan; cook 3 minutes. Add cinnamon and red pepper, if desired; cook 1 minute. Add orange juice, olives, and tomatoes. Increase heat to high, and bring to a boil. Add chicken and accumulated juices to pan. Reduce heat to medium, and cook 20 minutes or until chicken is done.
4. Prepare couscous or quinoa per directions
5. Serve chicken and vegetables over couscous/quinoa. Top with fennel fronds.


4 Comments

“Unstuffed” Peppers

My CSA box overloaded me with little tiny peppers and I couldn’t get stuffed peppers out of my mind. So I made these unstuffed peppers with onions, fresh basil, tomatoes and garlic (all organic) from my CSA box.

Sauté the onions, garlic, celery, carrots in oil for 5 minutes. Add Italian seasoning (thyme, oregano, basil), salt and pepper. Cover the peppers in olive oil and roast for 8 minutes at 400 degrees. Blanched the tomatoes to remove the skin and pre-cook them. Remove seeds and juice from tomatoes or use a can of tomatoes (squeezed). Add the tomatoes and fresh basil to the onions and sauté for 5 more minutes or until liquid is gone. I had to suction out the liquid because I didn’t squeeze my tomatoes well enough. Then added cooked rice (1 cup uncooked) and topped it with the roasted peppers. Put it in a casserole dish and heat 4 minutes, top with cheese (if desired) and heat 4 more minutes.

  
  


Leave a comment

Chicken Cabbage Stir Fry

I haven’t tried this recipe out yet, but wanted to save it because I never know what to do with the huge head of cabbage I get in my CSA box. If you try it, let me know what you think!

 

CHICKEN CABBAGE STIR FRY
Ingredients
~ 3 chicken breast halves
~1 teaspoon vegetable oil
~3 cups green cabbage, shredded
~ 1 tablespoon cornstarch
~1⁄2 teaspoon ground ginger
~1⁄4 teaspoon garlic powder
~1⁄2 cup water
~1 tablespoon soy sauce
Directions
1. Cut chicken breasts into strips.
2. Heat oil in a frying pan.
3. Add chicken strips and stir fry over medium-high heat, turning constantly until done.
4. Add cabbage and sauté 2 minutes until cabbage is crisp-tender.
5. Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth.
6. Stir sauce into chicken/cabbage mixture.
7. Cook until sauce has thickened and chicken is coated, about 1 minute.
8. Refrigerate leftovers within 2 hours.


Leave a comment

PB&J Crepes & Pancakes (Gluten Free)

IMG_1497.JPG

PB&J Crepe

IMG_1494.JPG

PB&J Pancake

This far exceeded my craving for pancakes. I was tired of the same old gluten free pancake and wanted a moist flavorful pancake. I had the quinoa on hand and decided to throw it in because these flavors were reminding me of my PB&J quinoa bowl recipe.

I was so impressed at how well these stuck together and flipped so nicely. I even tried making a large crepe and it didn’t do to bad when I flipped it.

Gluten Free PB&J Crepes & Pancakes

INGREDIENTS
1 1/4 cups Kinnikinnick Foods Pancake & Waffle Mix (Gluten Free)
1 1/2 cups warm water
1/4 cup granulated sugar
1/4 cup creamy gluten-free peanut butter or other nut butter
1/8 teaspoon salt
1 egg
1/2 cup banana, smashed (about 1 small)
1/3 cup quinoa, cooked or 1/3 cup oatmeal, cooked

TOPPINGS
1 cup sliced strawberries or preserves of your choice
1 sliced banana, if desired
Powdered sugar for sprinkling

DIRECTIONS

  1. In large bowl, stir pancake mix, warm water, peanut butter, granulated sugar, salt, and egg with whisk.
  2. Fold in the quinoa or oatmeal and banana. The batter will be runny. Add a little more quinoa or oatmeal if you like thicker pancakes.
  3. Heat griddle or skillet over medium heat (375°F).
  4. Wait for the griddle to be hot then brush with vegetable oil if necessary.
  5. For each crepe, pour 1/3 cup batter onto hot griddle; For each pancake, pour 1/4 cup batter onto hot griddle.
  6. Cook until bubbles form on top and edges are dry. Turn; cook other side until golden brown.
  7. Top pancakes with sliced strawberries or preserves; roll for crepe or leave flat for pancake; sprinkle with powdered sugar.

 

IMG_1495.JPG

Stack o’ Flap Jack’s

 

IMG_1498.JPG

Oversized crepe did well flipping.

This idea was based on this recipe.

 

Alternative: 

I’ve added 1 tsp pumpkin spice to this recipe for a fall treat! Top with powder sugar.

 


2 Comments

Blueberry Carrot Protein Smoothie

I impressed myself with the taste of this ‘thrown together’ smoothie. Used up left over carrots to account for the veggies to balance out the fruit, veggie, protein, omega3 protein smoothie. I like blueberries and this is the first time I’ve made a smoothie made mostly with blueberries. I’m quite pleased with how it turned out.

I put my carrots in a sealed plastic bag with a paper towel to keep them from going rubbery on me. I have not tried rubbery carrots in this smoothie, but I bet it would be a good use for them instead of putting them in the compost.

Ingredients:

1 cup Coconut Milk, Unsweetened, Vanilla (or milk of choice)
1 scoop Vega Vanilla Sport Protein Powder
1 tablespoon flaxseed (optional)
2 medium carrots, pealed and cleaned
2 cups Blueberries, Whole, Frozen
1 Banana, ripe, Frozen
1 cup Water (additional water to desired smoothness)

 

IMG_1080.JPG

Calories = 590

IMG_1081.PNG