Friendly Gluten Free Foods

Adventures of a recipe tinkerer and food explorer


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Breaded Baked Zucchini, vegan (no oil)

These came out better than expected.

Spices

  • Garlic powder
  • Salt and pepper
  • Oregano

Preheat oven to 400 degrees.

Add spices and 2 Tbsp vegan parmesan to 1/2 cup of gluten free bread crumbs.

Put 1/4 cup of shaken Just Egg into a Separate dish.

Cut zucchini into 3/4″ rounds then dredge in egg then breadcrumb mixture. Place on parchment lined cookie sheet. Bake for 20-23 mins.

Add salsa or marinara sauce and enjoy.


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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, Vegetarian plan).

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.


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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.


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“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.

  
  


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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.


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Quinoa “Meat” Balls (Meatless, Gluten Free)

Using Aleia’s Gluten Free Bread crumbs (a staple in my house) and this recipe as a base, I made some delicious protein packed Meat-less meatballs.
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Quinoa “Meat” Balls (Meatless, Gluten Free)

Ingredients

  • 1 cup cooked quinoa
  • 1 can red kidney beans
  • 1 small can of tomato paste (with Italian herbs, if possible)
  • 1/4 tsp garlic salt
  • 1/4 cup Aleia’s Gluten Free Bread Crumbs
  • fresh or dried basil, oregano, parsley to taste (optional)

 

Preheat oven to 350F (180C). Line two cookie sheets with parchment, or spray with nonstick spray.
In a large bowl, mash the beans with a potato masher or large fork until almost smooth (but leave a little texture). Add remaining ingredients, including quinoa, and, with clean hands, knead the “dough” to combine well.
Using a small ice cream scoop or tablespoon, scoop the mixture and roll into balls. Place on cookie sheets and bake in preheated oven 25-35 minutes, rotating the pans about halfway through, until the balls are dry and well browned on the outside.

Serve immediately, or store in a covered container in the refrigerator up to 5 days. Makes about two dozen. May be frozen.

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Egg salad, Cucumber Quinoa Bowl

Craving a cucumber sandwich on this warm spring day and a mental scan of the fridge came up with this twist. Quinoa is a good replacement for the texture and filling qualities of bread.

Lots of crunch, fresh cool cucumber and carrots contrast the warm egg and mayo salad on top.

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Scramble 2 eggs, cool a few minutes, then mix with 1 tbsp (15g) Mayo With Olive Oil. Place over cold bed of:

  • Carrots – Raw, 1 large, diced
  • Cucumber – Peeled, raw, 0.5 medium, diced
  • Generic Cooked – Quinoa, 1/4 cup-dry, prepared, cooled

377 calories
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