Thursday, January 29, 2015

{Gluten and Dairy Free} Asian Noodle Salad

I love Asian food (as you may have noticed by now!) and so this is right up my alley.  Grow Eat Glow has this super colorful and fun Asian Salad! I am eager to try it. You can skip the cashews if you are avoiding nuts. If you are soy-free you can use Coconut Aminos instead of the soy sauce (or chicken broth and salt). If you are avoiding citrus try some pomegranate juice instead of lime.
photo from Grow Eat Glow

Ingredients
    Salad Ingredients
  • 1 package GF spaghetti noodles, cooked, rinsed and cooled (PW uses linguine noodles)
  • 1/2 to 1 head Napa cabbage
  • 1/2 head purple cabbage
  • 1/2 to 1 bag baby spinach
  • 2 bell peppers (red, yellow, or orange) sliced thin (PW uses three peppers)
  • 2 large or 3 small peeled, sliced cucumbers
  • 1 small bag bean sprouts (also called mung bean sprouts)
  • 3 sliced scallions
  • 1 bunch chopped cilantro
  • 3/4 cup whole cashews, lightly toasted in skillet
  • Dressing Ingredients
  • Juice of one lime
  • 8 TBSP olive oil
  • 2 TBSP sesame oil
  • 6 TBSP soy sauce (use gluten free if needed)
  • 1/4 cup honey (PW uses 1/3 cup brown sugar)
  • 3 TBSP fresh ginger, diced
  • 2 cloves chopped garlic
  • 1 jalapeño, chopped (use 1/2 a jalapeño if you want it less spicy)
  • PW uses cilantro in her dressing, but I keep it out, otherwise the dressing is only good for one day
Instructions
  1. Cook noodles; allow to cool.
  2. Chop salad ingredients.
  3. Mix together salad ingredients except cashews.
  4. Whisk together dressing ingredients.
  5. Sprinkle cashews on top of salad.
  6. You can mix dressing and salad at once, or serve and mix separately. I prefer to mix the salad and dressing on individual plates, as this keeps the leftovers fresher for a longer period of time.

Wednesday, January 28, 2015

Easy {Gluten and Dairy Free} Mediterranean Chicken Shawarma

My friend Lori gave me this amazing recipe years ago that I have tweaked just a little bit. I just rediscovered it and am fantasizing about dinner all day. I love this dish! The sauce really does make it. My husband hates curry, but enjoys this dish! When we lived on the Mercy Ships we had curried EVERYTHING to the point where he can't usually stomach it. But he likes this so much it used to be a staple in our diets. Just to warn you, tahini is sesame for those that have a problem with sesame. I bought a bottle of lemon juice and a jar of pre-chopped garlic. That with the curry from the bulk section of herbs makes this dish easy, and very affordable, too. I am posting this at Allergy-free Wednesdays.

Marinade:
10 cloves chopped garlic
2 juiced lemons (6 Tablespoons of lemon juice)
1/2 cup olive oil
2 tsp curry
1 tsp salt
1 tsp pepper

Sauce:
1 clove garlic
1/4 cup tahini
1/2 cup water
1 TBS lemon juice

For Sauce:
Blend sauce ingredients in the food processor until foamy.

Directions:
Marinade 2 pounds of chopped chicken overnight. (I do it just all day)
Pan fry chicken and marinade, I add chopped spinach for additional nutritional value.
When cooked chop on tomato.
Serve over rice. Top with Tahini Sauce.



Tuesday, January 27, 2015

My Favorite {Gluten and Dairy Free} Sugar Free Oatmeal Cookies


Photo by Christina Weedon
I want to take note of this website where I found these (here). I can imagine many other yummy goodies coming from here. I made these recently. Ok, maybe I ate them for breakfast. And why not? They have oats, bananas, raisins and no refined sugar. They are like granola in a cookie. I made half of my batch with raisins and the other with Enjoy Life chocolate chips. We at the raisin ones for breakfast and the chocolate chip ones for dessert (after breakfast). You should have seen my child's eyes light up when I broke the news of what we were having for breakfast. There were SO delicious. I was surprised at how easy they were to whip up. We snuck down to my husband's office at lunch time to surprise him with some. These cookies brought a lot of happiness into an ordinary day.  They beyond a doubt just became a staple at our house. As I was eating the first cookie I was already thinking about getting ingredients for my next batch. The only thing I would change is to make a double batch and freeze half as I usually do!

Ingredients:
3 Cups Gluten Free Oats {I used two cups old-fashioned, and one cup quick-cooking.}
1 1/2 Cups Gluten Free All-Purpose Flour
1/2 tsp. Xanthan Gum
1/2 tsp. Cinnamon
1/2 tsp. Baking Soda
1/4 tsp. Salt
1 Cup Maple Syrup {the real stuff!}
1/2 Cup Oil {grapeseed, canola, another neutral oil}
1 tsp. Vanilla
1 1/2 Well-Mashed Bananas {for very small bananas, use two... very large, maybe just one.}
1/2 Cup {or so} Mix-In's, such as raisins or other dried fruit, nuts, chocolate... 

Directions:
Combine oats, flour, xanthan gum, cinnamon, baking soda, and salt. Stir thoroughly.
To the flour mixture, add maple syrup, oil, vanilla, and mashed bananas. Mix well to combine.
Add your mix-ins, and don't be afraid to experiment! This batch used raisins and just a few mini chocolate chips. {Keep in mind that some mix-ins may add a touch of sugar to the recipe.}
Place rounded spoonfuls of dough on parchment-lined baking sheets and bake at 375 degrees for about ten minutes, until the edges are golden and cookies have a nice 'puff' to them.
Allow to cool for a few minutes on the baking sheet, then transfer to a wire rack.

Note: this is a sticky, messy dough! Don't be alarmed {I was!}, the cookies will bake up nicely and with a dense, chewy texture.  

1-minute {Gluten and Dairy Free} Chocolate Chip Cookies

Gluten Free Hungry Gal has this super fun recipe to make chocolate chip cookies in the microwave in 1 minute! I'm all in. This sounds wonderful!  I have put some possible substitutes that I would use in parentheses. Enjoy!
photo from glutenfreehungrygal.com

Ingredients
  • 1 tablespoon butter (earth's balance spread)
  • 1 tablespoon sugar
  • 1 tablespoon brown sugar, firmly packed
  • 3 splashes vanilla extract
  • 1 pinch of salt
  • 1 egg yolk (or egg replacer, or 1 Tablespoon of chia and 3 Tbs of water)
  • 3 tablespoons gluten-free flour blend
  • 2 tablespoons chocolate chips
Steps
1.  Melt the butter in the mug.
2.  Add sugars, vanilla and salt. Mix well with a spoon.
3.  Add egg yolk and mix well.
4.  Mix in flour then fold in chocolate chips.
5.  Cook in microwave for 40-50 seconds.
6. Serve warm and enjoy.
- See more at: http://glutenfreehungrygal.com/1-minute-gluten-free-chocolate-chip-cookie-in-a-mug#sthash.xYqaP8QU.dpuf

{Gluten and Dairy Free} Naan Bread

Gluten Free on a Shoestring must have read my mind. One summer during college I went to India to serve and help out.  I met some of the spiciest food I have ever encountered. And I mean spicy!  Food so spicy that even tolerant local people were literally visibly sweating.  My all time favorite thing to eat was Naan bread with different sauces/chutneys. It's the one thing I truly miss and she came up with this great gluten free version!  They are kind of like a cross between a pita and a tortilla. This would go really well with a Tasty Bite deal such as this Bombay Potatoes. Or this super yummy Chicken Tikka Masala recipe you can make in the crock pot. She has amazing recipes worth checking out! I have put some dairy subs in parentheses.

Prep time:  Cook time:  Yield: 8 pieces
INGREDIENTS

2 1/2 cups (350g) high-quality all-purpose gluten-free flour, plus more

1 1/4 teaspoons xanthan gum (omit if your blend already contains it)
1/2 teaspoon kosher salt
1/4 teaspoon cream of tartar
4 1/2 teaspoons (18g) sugar
2 1/4 teaspoons instant yeast
1/3 cup (76g) plain yogurt, at room temperature (I would use plain coconut yogurt with 1/2 tsp lemon juice or vegenaise)
3 tablespoons (45g) ghee, melted and cooled (can substitute equal amount of olive oil)
1 egg plus 1 egg white, at room temperature (egg replacer for two eggs or 2 TBS Chia and 6 TBS  water might work!)
3/4 cup (6 ounces) warm water, about 105°F
Ghee or butter for frying
DIRECTIONS
  • In the bowl of your stand mixer fitted with the paddle attachment, place 2 1/2 cups flour, xanthan gum, salt, cream of tartar and sugar, and whisk to combine well. add the yeast and whisk again to combine. Add the yogurt, ghee, egg and egg white, and mix on low speed with the paddle attachment until just combined. With the mixer still on low speed, add the water in a steady stream. Once the water has been absorbed, turn the mixer up to medium speed and mix for about 3 minutes. The dough will most likely be quite fluffy. Add more flour by the tablespoon, mixing well after each addition, until the dough thickens and begins to pull away from the sides of the bowl in spots. It will not turn into a fully integrated ball of dough on its own.
  • Turn off the mixer and scrape the dough off the sides of the bowl and gently press it into a ball (see photo). The dough should be smooth and fragrant. Cover the bowl and place the dough in a warm, draft-free spot to rise until it is nearly doubled in volume (see photo), about 35 minutes.
  • Once the dough has finished rising, turn it out onto a lightly floured piece of parchment paper. Place about 2 tablespoons ghee or butter in a cast iron skillet, and melt over medium heat. Divide the dough into 8 pieces, each about 95 grams. With the pan is heating, lightly flour the first piece of dough. Cover it with another sheet of parchment paper, and roll into an elongated oval, about 3/8 inch thick (see photo). Dust both sides of the dough lightly with flour, and place in the hot pan. Fry on one side until large blisters begin to form, about 1 minute. Allow to continue to fry for another 30 seconds to one minute, or until the underside is golden brown. Flip the bread to cook on the other side until browned – another minute or so. Remove to a paper towel. Repeat with the remaining 7 pieces of dough.
  • Serve immediately. Freeze any unused portion.


Monday, January 26, 2015

{Gluten Free} Cooking Light

 Cooking Light has a great list of gluten free dishes. This is one of them!
photo from myrecipes.com

Ingredients

1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon onion powder
1/4 teaspoon ground red pepper
3/4 teaspoon salt, divided $
(6-ounce) skinless, boneless chicken breast halves $
1 1/2 teaspoons olive oil $
1/2 cup diced peeled mango $
1/2 cup diced peeled avocado $
1/2 cup chopped tomato $
1/3 cup chopped onion $
2 tablespoons chopped fresh cilantro $
2 tablespoons fresh lime juice
1 tablespoon minced jalapeno pepper
(8-inch) brown rice tortillas (such as Food for Life)

Saturday, January 24, 2015

{Gluten, Dairy, and Nut Free} Slow Cooker Chex Mix

Gimme Some Oven has this super fun recipe!

INGREDIENTS:

  • 9 cups Chex cereal (I used equal parts corn, rice, and wheat Chex)
  • 2 cups pretzels (I used gluten free)
  • 1 cup Cheerios (I used gluten free)
  • 1 cup peanuts (I omitted these, sunflower or pumpkin seeds would work)
  • 1/3 cup (6 Tablespoons) butter, melted and hot (I used grapeseed oil)
  • 1 Tablespoon seasoned salt (I used less salt since I omitted the peanuts)
  • 1/4 cup Worcestershire sauce
  • 1 teaspoon garlic powder (optional) (I would also add garlic powder)

DIRECTIONS:



Add cereal, pretzels, cheerios and peanuts to the bowl of a slow cooker.
In a separate bowl, whisk together butter and seasoned salt until the salt is dissolved.  Stir in the Worcestershire sauce until combined.
Drizzle the sauce evenly over the top of the cereal mixture.  Toss for about 1 minute, or until the mixture is evenly combined.
Cover and slow cook on low for 3 hours,  stirring at the 1 hour, 2 hour and 2.5 hour marks so that the mixture does not burn.  Then spread the mixture out onto a few baking sheets or parchment paper in an even layer until it cools to room temperature.  Serve, or store in a sealed container for up to 3 weeks.
*If your slow cooker does not have a tiny hole in it to let air escape, it may collect too much condensation which could make the Chex Mix get too soggy.  If that is the case, I recommend placing a towel underneath the lid of the slow cooker to collect the condensation.

For more super fun ideas go here