Tag Archives: Chicken

Raw Zucchini Noodles and a Thai-Inspired Chicken Curry

Do you know what this is?

It’s zucchini noodles!

What are zucchini noodles? Well, they’re not really noodles, but rather, they are very thin strips of raw zucchini. I have a spiral slicer, and thought I’d put it to use making noodles. I wanted something grain-free to eat with a chicken curry, and this was just the thing.

The spiral slicer does make this super-easy, but if you don’t have one, you can use a vegetable peeler to make wide, flat noodles. Just peel the zucchini lengthwise into long strips, rotating as you go, until you get to the seeds. If you want, you can saute the noodles really briefly (like for a minute, tops), but I even enjoy them totally raw. They make the perfect base for any saucy dish. While I enjoy spaghetti squash as well, zucchini is a lovely change. (and since zucchini is in season, why not?)

So how about that curry?

This is definitely an easy weeknight curry. I didn’t make the curry paste from scratch. (shocker, I know) I used Thai Kitchen red curry paste. This made the whole dish come together much more quickly. While it’s not a traditional Thai curry (I haven’t seen many Thai curries with red cabbage and yellow squash…I just threw them in there because I had a ton of vegetables in the house that needed to be eaten, and it sounded tasty to me.), the flavors still worked well together. It was warm, slightly spicy, and comforting – all great attributes in a curry. (Aren’t saucy curries like, the ultimate comfort food? They are to me – and it doesn’t matter if it’s an Indian curry, a Thai curry, a Jamaican curry, or a totally-new-invention curry. They all make my belly happy.) And those zucchini noodles? They kept it from feeling heavy. In the summer, that’s a definite plus.

Thai-Inspired Chicken Curry

2 T coconut oil, divided

1 T Thai Kitchen red curry paste

1 ½ lbs boneless, skinless chicken thighs, cut into 1 inch pieces

Salt and pepper to taste

1 c coconut milk

1 5-inch piece lemongrass, smashed with side of knife (you can find this at Whole Foods or an Asian grocery, or omit)

3 Kaffir lime leaves (you can find this at Whole Foods or an Asian grocery, or sub a bit of lime zest)

1 medium yellow squash, sliced

1 ½ c sliced red cabbage

1 tomato, chopped

2-3 T cilantro, chopped

Heat a large skillet to medium-high heat and add 1 tablespoon of the coconut oil. Swirl to heat, and add curry paste. Stir the paste around for a few seconds to get it sizzling. Season the chicken with a bit of salt and pepper, and add to the skillet. Stir until the paste is evenly coating the chicken, and cook, stirring occasionally, until chicken is browned, about 3-4 minutes. Add the coconut milk, lemongrass, and Kaffir lime leaves. Bring to a boil and reduce to a simmer. Allow to simmer, stirring occasionally, for about 10 minutes, or until the sauce has thickened well and flavors have melded. Adjust seasoning to taste.

While the curry is simmering, heat another skillet to medium heat. Add the remaining coconut oil and swirl. Add the squash and cabbage and saute, stirring occasionally, for 2-3 minutes or until the squash is lightly browned and the cabbage is starting to wilt. Add the tomatoes and stir for a moment. Season with salt and pepper.

Add the vegetables to the curry and stir. Serve on top of zucchini noodles, spaghetti squash, or steamed rice. Garnish with chopped cilantro.

Serves 3-4.

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Filed under Budget-Friendly, Chicken, Turkey, and other Poultry, Dairy-Free, Gluten-Free, Healthy Meals, Main Dishes, Quick and Easy, Vegetables

Roasted Chicken, Stuffed with Pistachios and Green Olives

There’s more than one way to skin a cat, they say. Okay, perhaps that’s not such a great cliche for a food blog. Don’t want any negative mental images in your minds, dear readers! So scrap that. Instead, how about this:

There’s more than one way to stuff a chicken.

Yeah, that doesn’t have the same ring to it. Oh well.

The point of my saying this is that when I was testing out recipes for the Gluten-Free Summer Cooking Event with Lindsay Olives, I actually made this recipe first. Why? Well, honestly, because I didn’t completely read the part where “summer cooking” was involved. Roasting a chicken? Not exactly summer cooking. But I love roasted chicken so much, that I immediately gravitate towards it at any given opportunity. That includes incorporating green olives into a recipe.

So the pistachio, green olive, and raisin stuffing I made for these curried chicken breasts? It works perfectly stuffed inside a whole chicken as well. The curry seasoning works too, and rubbed all over, makes for a deliciously flavored chicken skin. (Our favorite part of the chicken in the Tasty Eats At Home household.) Normally, I dislike stuffing whole chickens. Stuffing, in the traditional sense, is some bready concoction that ends up drawing juices from the bird. This makes for dry meat that you can barely choke down. But a stuffing made from pistachios, olives, and raisins? Not the same. The stuffing and the chicken work synergistically – the stuffing is more intensely flavored from the juices, and the bird gains some flavor from the stuffing. Yes, it has to cook longer (so if you wish to wait until the weather cools to crank up the oven, I don’t blame you), but it’s so worth it.

Here’s how to do it. Not hardly any different than those chicken breasts. Don’t have any Lindsay green olives? Check out my giveaway here!

Roasted Curried Chicken with Pistachio-Green Olive Stuffing

1 chicken, 3-4 lbs, patted dry (smaller is better here)

1 ½ T Madras curry powder

1 t salt

½ c roasted unsalted pistachios

2 medium garlic cloves

1 c Lindsay Naturals green olives

½ c raisins

1 T olive oil

Preheat oven to 450 degrees. Mix curry powder and salt together in a small bowl. Rub spice mix inside and out of the chicken, including between the skin and the breast meat.

Pulse pistachios in food processor until coarsely chopped and place in small bowl. Pulse garlic and olives in food processor until chopped (not finely). Stir in pistachios along with the raisins and olive oil.

Stuff the chicken with the stuffing. Secure legs with twine and tuck wings under the body, and place on a roasting pan.

Roast for 20 minutes. Reduce heat to 375 and continue to roast until juices run clear when a thigh is pierced, 40-60 minutes more. Transfer  to a carving board and tent with foil. Allow to rest 10 minutes and serve.

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Filed under Chicken, Turkey, and other Poultry, Dairy-Free, Gluten-Free, Healthy Meals, Main Dishes

Curried Grilled Chicken Breast with Pistachio-Green Olive Stuffing (and a Giveaway!)

This summer has been hot. If you live in just about anywhere in the U.S. (Pacific Northwest excluded), you’d agree with me. We’ve been hitting 100 degrees or more for nearly a month straight here in North Texas, but we’re not alone – the heat seems to be causing us all quite a bit of discomfort across the country. The last thing a great many of us want to do when it’s so hot is turn the oven on, so we head out to the grill. I’ve definitely been taking advantage of our grill this summer – it seems that most every night I’m firing it up. In addition to keeping the kitchen cool, it’s definitely easier for cleanup. So when Wendy of Celiacs In The House invited me to participate in a Gluten-Free Summer Cooking Event with Lindsay Olives, I jumped at the chance.

I was inspired by the opportunity. I was to create a recipe using Lindsay Olives that involved summer grilling. I love olives. Not everyone in the house agrees – Brandan and I are the only ones that are interested in olives. But the Lindsay olives were different. They were less briny, and more buttery than the typical green olives. These olives would pair perfectly with some unlikely companions, I decided – madras curry, pistachios, and raisins.

I opted to make a stuffing with the olives, combining pistachios, garlic, and raisins, and rolling chicken breasts seasoned with the curry around the stuffing. Secured with a toothpick, the rolled chicken breasts held the stuffing quite well, even through turning on the grill. The presentation on the plate was quite a bit “fancier” than what is typically served at our house, but the beauty of the dish was that it was simple to make. I could find many an excuse to make this again and again over the coming months. It’s a great dish for company (or even for making your family feel special). A bonus? Even my husband and my sister (she was visiting one night when I trialed the stuffing), who both typically snub olives, enjoyed the stuffing.

Because I enjoyed these olives so much (Thank you, Lindsay Olives, for sending them to me!), and because Lindsay Olives must be in a particularly generous mood, I’m also giving away a sampler of Lindsay Olives Naturals and Re-closeables to a lucky winner! To enter, leave me a comment telling me what you’d like to make with Lindsay Olives. The giveaway will end Saturday, July 30, 2011, so hurry!

And now, onto the recipe:

Curried Grilled Chicken Breast with Pistachio-Green Olive Stuffing

4 boneless skinless chicken breasts

1 ½ T Madras curry powder

1 t salt

½ c roasted unsalted pistachios

2 medium garlic cloves

1 c Lindsay Naturals green olives

½ c raisins

1 T olive oil

Place a chicken breast under a piece of plastic wrap and pound until about ½ – ¾ inch thick with the bottom of a heavy skillet or saucepan. Repeat with each breast.

Pulse pistachios in food processor until coarsely chopped and place in small bowl. Pulse garlic and olives in food processor until chopped (not finely). Stir in pistachios along with the raisins and olive oil.

Mix curry powder and salt together in a small bowl. Season each chicken breast with a generous amount of the spice mix. Spoon 2-3 tablespoons of the pistachio-olive mixture into the center of each breast. Carefully roll up the breast to encase the stuffing, and secure with a toothpick or two.

Prepare grill for indirect heat – if gas grill, turn all burners to high and close the lid. When the temperature reaches 400 degrees, lift the lid and turn off half of the burners. The area over the turned-off burners is the indirect heat area. If using a charcoal grill, light briquettes and let burn until covered with ash. Mound them on one side of the grill. The area over the section with no coals is the indirect heat area.

Brush the grates in the indirect heat area with oil. Place chicken down on the oiled grates. Close lid on gas grill. Cook for 10 minutes. Turn chicken, close lid and allow to cook for another 10 minutes. Check for doneness, and if necessary, turn again grill until chicken is cooked through and the stuffing is hot. Remove and cover loosely with foil to allow to rest for 5-10 minutes. Serve.

This post is linked to Slightly Indulgent Tuesdays over at Simply Sugar and Gluten-Free.

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Filed under Chicken, Turkey, and other Poultry, Dairy-Free, Gluten-Free, Healthy Meals, Main Dishes

Menu Plan June 27-July 1, plus a Summer Squash Chicken Frittata

Where have the menu plans gone? You might be asking. They haven’t been posted on my blog for a few weeks now. Well, long story short, I was on vacation for 2 weeks. While I had vague ideas of what I planned on cooking, I was in the midst of testing so many recipes for my upcoming book, and our schedule was so lax, that I didn’t have an actual “plan.” (In fact, there were evenings where, after hours of cooking and testing recipes, my husband asked what was for dinner, and my only plan was something like “There are brownies, a cake, crackers, bread, some tomato jam, and I’m working on a meatloaf. Would you like any of that?”  I had tons of food around, but often, there wasn’t a cohesive meal in sight.) Last week, I was still in post-vacation recovery mode, and a lot of the meals were last-minute compilations of what we needed to use up. Finally, this week, we’re back into the swing of things.

One of the recipes I was testing during my time off was a recipe I debuted last year, albeit in a slightly different form, as an appetizer for a crowd of guests (gluten and dairy eaters) that were visiting. Originally it was called an “appetizer square”, and was made with zucchini and crumbled pork sausage, rather than summer squash and chicken. It obviously went over well, as the pieces were gobbled down fairly quickly. When I came across it again, I remembered the abundance of squash in the refrigerator, and decided to make a different version. It turned out to be even better than the first, in my opinion.

What’s lovely about a recipe like this is that it’s versatile. Zucchini or summer squash can be used – and this time of year, most of us have more of both of these veggies than we’d like, so it’s a great way to use it up! Any leftover cooked meat can be used – or even beana (I could imagine black beans tasting scrumptious here!). Spice it how you’d like. Serve it for breakfast, lunch, dinner, or as an appetizer. The sky is the limit here.

Summer Squash Chicken Frittata (Gluten-Free, Dairy-Free)

½ c olive oil, divided

½ c diced onion

2 cloves garlic, minced

1 t minced fresh sage

½ lb diced cooked chicken

½ t ground cumin

1 t herbs de Provence

1 t chile powder

4 whole eggs

½ c almond flour

¼ c coconut flour

1 T baking powder

3 c grated summer squash or zucchini

½ c Daiya cheese (or other non-dairy cheese)

1 T nutritional yeast flakes

½ t salt

¼ t ground black pepper

Heat a skillet to medium heat and add 1 tablespoon of olive oil. Add onions to skillet and sauté for 3-4 minutes. Add garlic, sage, and chicken and sauté for another minute. Remove and allow to cool while you prepare the rest of the dish.

Grease a 13X9 baking dish and set aside. In a large bowl, whisk eggs until blended, and add the rest of the oil and whisk. Add in the flours, baking powder, onion-garlic-chicken mix, grated squash and remaining ingredients. Spread into prepared baking dish and bake for 20-25 minutes, or until browned on top and a toothpick inserted in the center comes out clean.

Cool for 5 minutes and cut into squares. Makes 16 appetizer servings.

And now, for the menu for this week!

Monday

Breakfast: Healthy chocolate zucchini muffin, scrambled egg whites with spinach and tomato

Lunch: Roasted turkey breast, leftover veggies from Sunday dinner (grilled asparagus, green beans)

Dinner: Chicken with mole sauce, steamed brown rice, steamed broccoli

Tuesday

Breakfast: Smoothie with strawberries, spinach, protein powder, almond milk and chia seeds, scrambled egg whites with Daiya cheese

Lunch: Roasted turkey breast with baby carrots and steamed spinach, unless there are leftovers from dinner

Dinner: Garden salad, Meatballs

Wednesday

Breakfast: Healthy chocolate zucchini muffin, scrambled egg whites with spinach and tomatoes

Lunch: Garden salad with roasted turkey breast or tuna

Dinner: Brined pork chops, roasted sweet potatoes, steamed cauliflower and spinach

Thursday

Breakfast: Smoothie with acai berry, protein powder, banana, spinach, and chia seeds, scrambled egg whites

Lunch: Tuna, shredded carrots, and spinach in a brown rice tortilla wrap

Dinner: Grilled salmon, okra and tomatoes, grilled potatoes

Friday

Breakfast: Healthy chocolate zucchini muffin, scrambled egg whites with spinach and tomatoes

Lunch: Creamy tomato tofu soup, gluten-free crackers

Dinner: Fried brown rice with shrimp, green beans

Snacks this week will include fresh peaches, black bean dip on brown rice cakes, and apples with peanut or almond butter. I also have Tanka bars on hand if I need a bit of protein.

Want more great menu ideas? Check out Celiacs In The House and the Gluten-Free Menu Swap!

This post is linked to Slightly Indulgent Tuesdays at Simply Sugar and Gluten-Free.

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Filed under Appetizers, breakfast, Budget-Friendly, Chicken, Turkey, and other Poultry, Dairy-Free, Eggs, Gluten-Free, Healthy Meals, Main Dishes, Meal Plans, Quick and Easy, Vegetables

Daring Cooks: Chicken and Sausage Gumbo

Our May hostess for The Daring Cooks’ challenge, Denise, of There’s a Newf in My Soup!, challenged The Daring Cooks to make Gumbo! She provided us with all the recipes we’d need, from creole spices, homemade stock, and Louisiana white rice, to Drew’s Chicken & Smoked Sausage Gumbo and Seafood Gumbo from My New Orleans: The Cookbook, by John Besh.

I’m no stranger to gumbo. Every year, my husband makes Emeril’s gumbo turkey ya-ya around Thanksgiving, and if we’re lucky, another pot at New Years’ Eve. It’s delicious. It’s also one of the few gumbos out there that doesn’t have okra and file powder in it, so it’s more to my husband’s tastes. The entire family looks forward to that gumbo.

When I went gluten-free, I asked him to make the gumbo gluten-free so I could enjoy it. This took some trials to get right. You see, the base of any good gumbo is the roux – that mix of cooked flour and oil that browns and adds so much flavor to the gumbo while thickening it. You can find just about any gluten-free flour can thicken a soup, if you put proper amounts in it, but finding a flour that browns similarly to wheat flour is a bit tricky. Regular rice flour failed – it was gritty, never soaking up the oil, and ultimately burning. Eventually, though, we got it right. When I saw that this month’s challenge was gumbo, I realized I was overdue in sharing this gluten-free gumbo version with you.

Since it’s May and not November, turkeys are scarce in the grocery stores. So in this instance, I substituted a similar amount of whole chickens. I have no real preference for one over the other – both were delicious. But what really made this gumbo, in my opinion, was the delicious cajun smoked sausage I found from a local rancher, Rehoboth Ranch. (In fact, I sourced the chickens from them too!) That, plus some andouille from Applegate Farms, really added a ton of high-quality flavor (not just salt, like the way cheaper sausages tend to taste). Also, in the past, the white meat from the poultry had a tendency to dry out, as it spent too long cooking. To compensate for this, I removed the chicken breasts, and only poached them for about 20 minutes when making the stock. This way, they were cooked through, but not overcooked. A bit fussy? Perhaps. But gumbo is a longer, more intricate dish anyway. Why not take one extra step to improve the flavor? This is optional, of course. If you decide to make this, you can totally leave the birds intact.

The result? It was a hit – again. We had a few family members over, and there wasn’t much left over. (Gumbo leftovers are divine when you take them for lunch – just saying.) Just the right amount of heat, deeply savory, and full of complex flavors from a long simmer and of course, that roux. Gumbo is a comfort food for sure; at least, in my book it is.

Chicken and Sausage Gumbo, adapted from Emeril Lagasse

3 small chickens (about 9-10 lbs total) – you can opt to cut them into quarters and remove the breast meat

10 cups water

2 medium-size yellow onions

2 ribs celery, cut into a few pieces

2 bay leaves

1 T salt

1 1/2 t cayenne powder

1 c vegetable oil

3/4 c sorghum flour

3/4 c sweet white rice flour (sweet white rice flour is much finer than regular flour, so no gritty texture)

2 c chopped yellow onions

1 c chopped bell pepper

1 c chopped celery

12 oz andouille sausage, cut into quarters lengthwise and sliced thinly

1 lb smoked sausage, cut into quarters lengthwise and sliced thinly

2 T chopped green onions

2 T chopped flat-leaf parsley

Steamed white rice for serving

Put the chicken (reserve the chicken breasts), water, quartered onions, celery pieces, bay leaves 1 tablespoon of the salt, and the cayenne in a large, heavy pot. Bring to a boil over high heat, then reduce the heat to medium and cook, partially covered, until the chicken is tender, about 1 1/2 hours. Add the breasts and continue to simmer for an additional 20 minutes. Remove thechicken, strain and reserve the broth.

In a large, heavy pot or a Dutch oven, over medium heat, combine the oil and flours. Stirring slowly and constantly, make a dark brown roux, the color of chocolate, 20 to 25 minutes. Add the chopped onions, bell peppers, chopped celery, and sausages. Cook, stirring, until the vegetables are very soft, 8 to 10 minutes. Add the reserved broth and stir until the roux mixture and broth are well combined. Bring to a boil, then reduce the heat to medium-low and cook, uncovered, stirring occasionally, for 1 1/2 hours. Meanwhile, remove the skin from the chicken and pick the meat off the bones, discarding the skin and bones. Coarsely chop the chicken meat. Add the chicken. Cook for 15 minutes. Remove from the heat and let sit for 5 minutes. Skim off the fat that has risen to the surface with a spoon. Stir in the green onions and parsley and serve the gumbo in individual soup or gumbo bowls.

Serves 10-12.

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Filed under Chicken, Turkey, and other Poultry, Dairy-Free, Gluten-Free, Main Dishes, Soups

My Version of Kerala Chicken Curry

When it’s cold out, I love warming dishes. Don’t we all? Comfort food is definitely in order when the wind is howling and the mercury is falling. Mention comfort foods, and a lot of people imagine a lot of different things. Macaroni and cheese, lasagna, or pizza, perhaps? My husband would probably list chili or enchiladas as some of his comfort foods. Me? When it’s cold outside, I love Indian spices. Specifically, I love curries.

A side note to those of you not familiar with curries – curry is not a spice. Curry is not a “flavor” – there is not a specific ingredient that makes something a “curry”. What is curry, then? “Curry” is the generic term Westerners give to a variety of spiced dishes – most of which originate from India and Southeast Asia. (There are also curries in the Caribbean, South Africa, and Ethiopia, as well as other areas.) A “curry” can be wet (with a liquid sauce) or dry (without). In my mind, a curry is very often just a stew of some sort – a highly flavorful sauce that envelops any number of ingredients. There are literally thousands of ways that a curry dish can be made, and even if a dish is comprised of the same main ingredients, the mixture of spices can be so different that each curry is unique. I can’t choose a favorite, honestly. I am not an expert, and I love exploring all of the blends of spices and flavors that make up such amazing cuisine. I based this dish on the cuisine of Kerala, a state in Southern India. Kerala cuisine frequently features coconut milk, as well as cardamom, cinnamon, black pepper, ginger, garlic, coriander, cumin, and more. What I love about South Indian cuisines is that a) there is usually a good amount of heat in the spice, and b) a great many are naturally gluten and dairy-free!

I did use garam masala in order to shorten my spice list in this recipe. Garam masala is a spice blend used quite frequently in our household, and I love how it gives such a full flavor and warmth to everything it seasons. I also used Kashmiri chili powder. This is not to be confused with the ordinary, everyday chili powder that is likely in your spice cabinet. Kashmiri chili powder is much hotter. If you’re heat-averse, I suggest you dial down the measurement of this powder and add more as you see fit. I did make this dish pretty spicy, so don’t say I didn’t warn you! You can find these spices in many grocery stores, although I suggest visiting an Indian grocery if you have one nearby. The spices are fresher and much less expensive. I love making special trips to the grocery near me – they often have great deals on other wonderful ingredients, many times fresher than what you can find in the supermarkets. If you don’t have such a grocery near you, you can always order online at Penzey’s or My Spice Sage, or any number of other online retailers.

I made this dish for the boys and my husband Saturday night. (Brittany was off on a belated birthday celebration with family) My husband and I adored it, going back for seconds. The boys, on the other hand, were not fans. I think perhaps I need to try a recipe that is a bit more familiar to their taste buds – after all, when they’re not at our house, they’re more likely to eat spaghetti, macaroni and cheese, tacos, burgers, hot dogs, pizza…the same stuff most American teenagers eat. (I assumed since there were no chunks of offending vegetables in the curry, that this might be an easier win, but I suppose not.) I plan on continuing to expose them to new flavors, of course, but I also realize that I was likely not much different than they are at that age – I filled up on Taco Bell when I was in high school, and one of my favorite snacks (in the morning at school, no less!) was Cheetos with a Dr. Pepper. If my tastes can expand and improve, I have hope that they will one day embrace a great many cuisines and choose a healthy, balanced diet. That being said, my husband and I weren’t all that sorry that there was more left over for us!

Kerala Chicken Curry

1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch dice

1 t coriander powder

1 1 1/2 t Kashmiri chili powder

1/2 t turmeric powder

pinch ground cloves

1/4 t dry mustard

1/2 t ground black pepper

1/2 t kosher salt

1 c onion, roughly chopped

3 Thai red bird chiles, stemmed (or you can substitute 1-2 serrano chiles if the Thai chiles are hard to find)

1 inch piece of ginger, peeled and roughly chopped

6 cloves garlic, peeled

2 T tomato paste

2 t grapeseed oil or ghee

2 bay leaves

1 t garam masala

1 T cilantro, chopped (can substitute a few fresh curry leaves) plus additional for garnish

1 c coconut milk

1/2 c water

Salt to taste

Toss chicken pieces in coriander, chili powder, turmeric, cloves, mustard, pepper and salt. Allow to marinate for 15 minutes. Place onion, chiles, ginger, and garlic in a food processor. Blend until it is a paste. Add the tomato paste and pulse once or twice more to blend.

Add oil to a large saute pan and heat to medium heat. Add onion mixture and cook, stirring often, until paste dries somewhat and onion is softened, about 2-3 minutes. Add the bay leaves and garam masala and saute another 30 seconds. Add the chicken and turn heat to medium-high. Fry chicken until nearly cooked through, stirring occasionally, about 4-5 minutes. Add the cilantro, coconut milk, and water and stir. Bring to boil and immediately reduce to a simmer. Allow to simmer for 10 minutes, giving it a stir once in a while. Taste and adjust salt as needed, and garnish with more cilantro. Serve over steamed basmati rice.

Makes 4 servings.

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Filed under Budget-Friendly, Chicken, Turkey, and other Poultry, Dairy-Free, Gluten-Free, Healthy Meals, Main Dishes, Quick and Easy

A Gluten-Free Food Blogger Brunch (and Basil Chicken Pesto Salad Puffs)

 

Yesterday, a group of Dallas-area food bloggers and friends got together for our first-ever gluten-free brunch, hosted by Amy at Simply Sugar and Gluten Free. It was an intimate party (there were five of us), and boy, was it a lovely meal, and an excellent opportunity to meet other gluten-free bloggers. Also attending the brunch was Amy of I Am A Celiac, Kerri of Food Sparks, and Katie, a gluten-free friend that does not blog (yet – we might convince her otherwise).

For those of us with dietary restrictions, sometimes pot lucks and meals at others’ houses can cause anxiety, (will I get sick?) or cause many of us to not eat at all. Not so at this brunch! What a delight to visit and everything is gluten-free! There was certainly an abundance of food.

Amy of Simply Sugar and Gluten Free made cucumber basil water (posted on her blog), which is the most amazing, refreshing drink I think I’ve had to date. Definitely seeing this served in the near future in my house. She also baked up a storm, making two varieties of scones, blueberry crumb bars, (which I loved – even took a few home!) and strawberry muffins.

Amy of I Am A Celiac brought deliciously savory gluten-free jalapeno sausage, black beans and roasted potatoes, and a baked good from the nearby gluten-free bakery (for the life of me, I can’t think of or find the name of the place!).

Katie brought a lovely fruit salad and deviled eggs (complete with homemade mayonnaise!), and Kerri brought fresh juices and some homemade jams – strawberry and raspberry chipotle.

And I brought these.

Basil chicken pesto salad puffs. I used my gluten-free, dairy-free pate a choux recipe, and filled the puffs with chicken salad. I wanted a fresh, unique chicken salad, and since my garden is currently overflowing with basil, I opted for pesto as a main component. I found that Alisa at Go Dairy Free had a dairy-free pesto recipe that was very easy to make. I followed this recipe, and boosted the flavors and complexity with the addition of sun-dried tomatoes, apples, walnuts, lemon, and a bit of dijon. I added mayonnaise, but not much – just enough to keep the salad moist and blend the flavors together. Stuffed into the puffs, this salad was bright, slightly sweet, and fresh.

It was most refreshing to enjoy time with fellow bloggers (and fellow gluten-free friends). Spending time with like minds who share the same passions rejuvenates the soul. I returned home with renewed energy and new ideas. We’ll have to get together again soon!

Basil Chicken Pesto Salad Puffs

2 T olive oil

2 lbs chicken breasts

Salt and pepper

1 recipe gluten-free, dairy-free cream puffs

1 recipe dairy-free basil pesto

1/2 c mayonnaise

1 1/2 t dijon mustard

1/3 c sundried tomatoes, chopped

1/4 c toasted walnuts, chopped

2 apples (I used Fuji, but I imagine Granny Smith would be even better), peeled and diced

1 lemon

Salt and pepper to taste

Heat a large, heavy skillet to medium heat. Add olive oil and allow to heat until shimmering. Season chicken breasts with salt and pepper and saute, 5-6 minutes per side, until golden brown and cooked through. (Work in batches if you need to) Remove and set aside. When all chicken is cooked, place in airtight container and chill in refrigerator overnight.

Prepare cream puffs as directed in recipe and allow to cool to room temperature.

Prepare pesto as directed in recipe.

Remove chicken from refrigerator and dice into 1/2 inch dice. Stir together pesto, mayonnaise, and dijon mustard. Toss apples in juice from the lemon. Combine diced chicken, pesto mixture, apples, sundried tomatoes, and walnuts in a large bowl and stir gently until evenly mixed. Season with salt and pepper.

Cut a small hole in the top of each cream puff. Gently spoon chicken salad into each cream puff, filling the entire inside cavity. Chill until ready to serve. (These can be refrigerated for a few hours, but the cream puff will become soft over time.)

Makes 15-18.

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Filed under Appetizers, Chicken, Turkey, and other Poultry, Dairy-Free, Gluten-Free, Main Dishes

Kids in the Kitchen: Chicken Parmesan (Fresh Tomato-Carrot Sauce)

By the time it was Matt’s turn in the kitchen, he already had an idea of what to make. (He had the benefit of watching this new routine – visiting the farmers’ market for inspiration – with his siblings.) You see, a few weeks ago, I prepared chicken parmesan for dinner when Matt was over, following a recipe from The Gluten-Free Almond Flour Cookbook by Elana Amsterdam (also the famous Elana of Elana’s Pantry). I followed the recipe pretty closely, only substituting my own sauce for the sauce in the recipe. Matt must have liked it (we all did), since he requested to make it tonight, using fresh tomatoes from the market.

Of course, not only were the tomatoes from the market, so were the onions, garlic, and carrots. In fact, the sauce we made was nearly all local – the thyme, basil and parsley came from my garden. But the best part? Because each of those components were super-fresh and at their peak, the flavors were bright and bold. It’s amazing how nature just knows what tastes best – and if we take advantage, it’s almost like the hard part of cooking is done for us.

Of course, making a tomato sauce from scratch was a bit of work, although a good deal of the time spent simmering allowed for Matt and I to wander off to do other things for a while. It was definitely worth it – several of us might have been tempted to lick our plates clean. While my dish was more of a chicken “un-parmesan” (I sprinkled Daiya mozzarella-style shreds on my dish, which was mighty tasty and dairy-free), it was still definitely a dish worth repeating again!

Recipe for Chicken Parmesan can be found at The Gluten-Free Almond Flour Cookbook by Elana Amsterdam

Fresh Tomato-Carrot Sauce

4-5 large ripe tomatoes

2 T olive oil

1 medium sweet yellow onion, roughly chopped

1 c carrots, roughly chopped

3 cloves garlic, roughly chopped

1/2 t thyme leaves, picked

1 T basil leaves

1 T flat-leaf parsley

1 t dried oregano

1 6 0z can tomato paste

4 anchovies

2 c chicken stock (I used homemade)

Salt to taste

Cut an “X” into the skin on the bottom of each tomato. Heat a medium saucepan full of water to boiling. Using a slotted spoon, lower each tomato into the water and allow to “boil” for 1 minute. Remove and allow to cool enough to touch. Peel the tomatoes and remove seeds. Tear into chunks and place in a bowl. Set aside.

Drain and wipe clean the medium saucepan. Add olive oil and heat to medium heat. Add onion and carrot and saute until carrot starts to soften, about 10 minutes. Add garlic and saute for another minute. Add thyme, basil, parsley, oregano, tomato paste, anchovies and chicken stock and stir. Bring to a boil and immediately reduce to a simmer. Simmer for 45 minutes, stirring occasionally, until tomatoes have broken down and the sauce has thickened.

Puree sauce either by using a stick/handheld blender, or by pureeing in batches in a blender. Taste and season with salt as needed. Serve with chicken parmesan alongside gluten-free pasta or rice.

Serves 4.

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Filed under Budget-Friendly, Chicken, Turkey, and other Poultry, Dairy-Free, Gluten-Free, Healthy Meals, Main Dishes, Pasta

Daring Cooks: Chicken Liver Pâté and a Gluten-Free Baguette

 Our hostesses this month, Evelyne of Cheap Ethnic Eatz, and Valerie of The Chocolate Bunny, chose delicious pâté with freshly baked bread as their June Daring Cook’s challenge! They’ve provided us with 4 different pâté recipes to choose from, and are allowing us to go wild with our homemade bread choice. Personally, I was so glad to have choices. I immediately knew I wanted to try a chicken liver pâté (I have a fondness for chicken livers), but I needed to search around a bit for a gluten-free bread recipe. I’ve tried various versions, and while most have been satisfactory, they haven’t been amazing.

I modified the chicken liver pâté recipe to be dairy-free by simply substituting canned coconut milk for the cream and beef tallow for the butter. (The end result was not “coconut-y” in flavor at all.) I also inadvertently left out the shallots – whoops – but they weren’t missed. The resulting pâté was creamy, rich, and satisfying. On a slice from the baguette (or on a delicious gluten-free cracker), it was the perfect snack. (I made it the star of our dinner last night!)

As for the baguette, I have to admit, this is the best recipe to date that I have tried. I found it from Living Without, a magazine for people with food allergies and gluten intolerance. The texture was amazing, with a chewy crust and soft center that wasn’t soggy or gummy at all. The loaf wasn’t heavy or dense (most gluten-free breads are like bricks!). It felt like real bread. My only complaint? It tasted like the bean flour, something I’m not terribly fond of. (Everyone has their own preferred baking flours.) I plan to experiment soon, substituting part or all of the bean flour with another high-protein flour. (If anyone has suggestions, I’m all ears!) If you don’t mind the bean flours, I highly recommend this recipe – it’s excellent!

This was a great challenge, and now I have an excellent appetizer recipe available for entertaining in the future!

Chicken Liver Terrine/Pâté
Yields one 25 by 12,5 cm (10 by 5 inch) terrine or loaf pan

1 tbsp duck fat, or butter (I used beef tallow)
2 onions, coarsely chopped
300g (11 oz) chicken livers, trimmed
3 tbsp brandy, or any other liqueur (optional)
100g (3 1/2 oz, 1/2 cup) smoked bacon, diced
300g (11 oz) boneless pork belly, coarsely ground
200g (7 oz) boneless pork blade (shoulder), coarsely ground (or ground pork see note below)
2 shallots, chopped (I omitted these)
1 tsp quatre-épices (or 1/4tsp each of ground pepper, cloves, nutmeg and ginger is close enough)
2 eggs
200 ml (7 fl oz, 3/4 cup + 2 tbsp) heavy cream (I used coconut milk)
2 fresh thyme sprigs, chopped
Salt and pepper

NOTE: If you cannot find ground pork belly or blade, buy it whole, cut it into chunks, and pulse in the food processor. You can also replace the pork blade with regular ground pork.

Preheat oven to 200ºC (400ºF, Gas Mark 6).

Melt the fat or butter in a heavy frying pan over low heat. Add the onions and cook, stirring occasionally, for 5 minutes, until softened. Add the chicken livers and cook, stirring frequently, for about 5 minutes, until browned but still slightly pink on the inside.

Remove the pan from heat. Pour in the brandy, light a match and carefully ignite the alcohol to flambé. Wait for the flames to go out on their own, carefully tilting the pan to ensure even flavoring. Set aside.

Put the minced pork belly and blade in a food processor, then add the onion-liver mixture and the chopped shallots, and pulse until you obtain a homogenous mixture – make sure not to reduce it to a slurry.

Transfer to a bowl, and gradually stir in the chopped bacon, quatre-épices, cream, eggs, and thyme. Season with salt and pepper, and mix well. Spoon the mixture into a terrine or loaf pan, and cover with the terrine lid or with aluminum foil.

Prepare a water bath: place the loaf pan in a larger, deep ovenproof dish (such as a brownie pan or a baking dish). Bring some water to a simmer and carefully pour it in the larger dish. The water should reach approximately halfway up the loaf pan.

Put the water bath and the loaf pan in the oven, and bake for 2 hours. Uncover and bake for another 30 minutes. The pâté should be cooked through, and you should be able to slice into it with a knife and leave a mark, but it shouldn’t be too dry. Refrigerate, as this pâté needs to be served cold. Unmold onto a serving platter, cut into slices, and serve with bread.

NOTE: This pâté freezes well. Divide it into manageable portions, wrap tightly in plastic film, put in a freezer Ziploc bag, and freeze. Defrost overnight in the fridge before eating.

Gluten-Free French Baguette recipe can be found here.

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Filed under Appetizers, Baked goods, Chicken, Turkey, and other Poultry, Dairy-Free, Gluten-Free, Main Dishes

One Last Hurrah – Tortilla Soup with Goat Cheese Guacamole

That’s how I felt when eating leftovers of this soup for lunch the other day. This is my last dairy hurrah. You see, a few weeks back, I embarked on a short-term dairy-free diet as a trial, to see if it was causing some lingering issues I was having. After two weeks, I didn’t notice a huge difference, but there was a difference. When I reintroduced it back into my diet, I tried to ignore the truth – that the dairy was making me sick. After all, I didn’t want to give it up – I am a huge fan of all things cheese and butter, and I was even singing the praises of raw milk just the other day. But as much as I love it, dairy doesn’t love me back. So this tortilla soup was my last dairy-containing meal, at least for a long while. You’ll see many recipes in the future that are not only gluten-free, but also dairy-free. (Of course, those of you who can eat dairy without incident are welcome to modify your recipes accordingly!)

This tortilla soup recipe is closely based off of a Quickfire Challenge I saw on Top Chef Masters a few weeks back. Chef Marcus Samuelsson prepared a chicken soup with crispy tortilla strips and goat cheese guacamole that had me drooling. I had to make it. So I visited the recipe found here and filled in the blanks, adjusting to my tastes. And even with the near-100 degree temperatures outside, this soup hit the spot – it was just a touch spicy, bursting with flavor, and the goat cheese guacamole was cooling and fresh.

If I was to make it again (and there will be an “again”), I’d have to modify it to be dairy-free, of course. I’d have to give up the goat cheese in the guacamole, and substitute either almond milk or coconut milk for the cream, but the flavors would still be there in full force. It’s a lovely tortilla soup – no wonder Chef Marcus Samuelsson did so well in Top Chef Masters!

 

Tortilla Soup with Goat Cheese Guacamole, adapted from Marcus Samuelsson

For the guacamole:

1 T olive oil

1 red onion, chopped

2 cloves garlic, minced

2 avocados

Juice from 1 lime

2 T goat cheese

1 jalapeno, seeded and chopped

1/2 red bell pepper, chopped

1 T cilantro, chopped

salt and pepper

Pour the olive oil in a large skillet and heat over medium heat. Add onion and saute for 5 minutes, or until soft. Add garlic and saute for another minute. Remove from heat and place in a bowl. Scoop the avocado flesh and add to bowl. Add goat cheese and smash the avocado, onion, garlic, and cheese together with a fork. Add in lime juice, jalapeno, bell pepper and cilantro and stir. Season with salt and pepper to taste. Set aside.

For the soup:

4 corn tortillas, cut into strips

Canola oil, for frying

1 red onion, chopped

4 cloves garlic, minced

2 quarts chicken stock

4 tomatoes, chopped

4 c shredded, cooked chicken (I used leftover grilled chicken)

1 1/2 t ground cumin

1 t salt

4 eggs

2 T cream

juice from 2 limes

1 T chopped green onions

1/2 T cilantro, chopped

In a skillet, heat about a half-inch of canola oil over medium heat. Fry tortilla strips in batches until crisp, about 1 minute, and drain on paper towels. Set aside.

In a large skillet, heat 1 tablespoon oil. Add onions and saute for 5 minutes or until soft. Add garlic and saute for an additional minute. Add chicken stock and tomatoes and bring to a boil. Reduce to low heat and simmer for 15 minutes. Add cumin, salt, and chicken and stir, and simmer for an additional 5 minutes.

In a bowl, whisk together the eggs and cream. Ladle one or two spoonfuls of the hot soup mixture into the bowl while whisking, and whisk until incorporated. Then pour the egg mixture back into the soup, whisking until incorporated. Allow to cook for another minute, and then add lime juice and half of the green onions and cilantro.

Serve soup topped with the remaining green onions, cilantro, guacamole, and tortilla strips. Serves 4.

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Filed under Chicken, Turkey, and other Poultry, Gluten-Free, Healthy Meals, Main Dishes, Soups