Amy’s Gluten Free Chili – it’s good and it comes in Medium and Spicy!
To dress it up a bit I melt cheese (usually cheddar) on top and add some chopped avocado, salt and pepper.
I keep corn tortillas in my fridge at all times – but sometimes I get sick of them and end up with half a bag of stale tortillas. To use them up before they go bad I’ve started making them into chips! Just slice the tortillas with a knife or pizza cutter and line on a baking sheet. Toast in the oven on high (450) for a few quick minutes. Sprinkle with salt, and you’re good to go. You could even use your toaster oven if you’re only making a few.
Other tortilla meals:
Prosciutto, Havarti and Basil
So I’ve seen this recipe all over Pinterest but my old school blender was not up to par. My awesome parents recently gave me a nutribullet for my birthday and now I am a blending left and right. This was one of my first tries – gluten free, dairy free ice cream made with just two ingredients: Frozen Bananas and Peanut butter. Such an easy alternative for those who have a dairy allergy, and just a healthy alternative for those who don’t. More importantly it actually has the consistency of ice cream!
Combine frozen bananas and a scoop of peanut butter in the blender. Blend. Seriously, that’s it!
IMPORTANT BANANA TIPS:
If you’re organized: Cut your banana into small chunks before you freeze it.
Some recipes suggest cutting up the bananas before you freeze it, so you throw it in the blender later in easy to blend chunks. If you are going to use frozen bananas all the time this might work really well for you – especially if you don’t always use a full banana.
If you’re not so organized: freeze and defrost in the microwave later. Personally, I remember to toss my bananas in the freezer when they’re turning brown on my counter and the freezer is their last chance at ever being eaten… A couple days later when im ready to use them, I just pop them in the microwave for 15-30 seconds so they are soft enough to pull the peel off, but they’re still frozen inside.
I have written about corn tortillas before, but they’re such a staple in my gluten free diet these days I think they deserve another post. I cook the tortillas on a frying pan the same way regardless of toppings, and then fill with whatever ingredients I have in the fridge. See cooking directions and a list of my favorite toppings below.
To Cook Tortillas:
Heat up a non stick frying pan with a little olive oil or butter, once hot place two tortillas down on top of each other. One Tortilla will be cooking on the pan, and the other will be resting directly on top of it. Flip the tortillas over as a pair, now cooking the opposite side. (using two makes your tortillas stronger so you can load it with all you favorite toppings).
- (Pictured above) sauteed onions, prime rib, salsa, guacamole and lime.
- (Pictured below) prosciutto, havarti cheese, basil and balsamic vinegar. (My favorite!!!)
-Turkey breast, cheddar cheese, avocado and Ken’s honey mustard dressing
-Tuna fish, cheddar cheese and pickles
-Cream cheese and jelly (for a really unhealthy breakfast)
My grocery store carries La Banderita corn tortillas, but there are a lot of other gluten free brands out there. Just be sure to read the label, as many tortillas are made with a blend of corn and wheat.
Cooking thai rice noodles is so easy! But if you try to cook them like regular pasta they won’t come out great.
To cook rice noodles:
-Boil full pot of water
-Once water is at a rolling boil, toss in the rice noodles
-Immediately turn off the heat
-Let your noodles sit for a few minutes, then check them by twisting in a fork and pulling up a section
-The thin vermicelli-type noodles should only take 3-6 minutes tops
-the thick flat noodles(like fettuccine) will take 5-8 minutes
-When they’re done, they’ll look bouncy and will be very flexible – you’ll know.
As soon as they appear done, take them out; over cooking them will lead to mushy noodles that fall apart while you’re eating.
San J has a variety of gluten free sauces such as szechuan, terikayi, thai peanut, asian BBQ, soy sauce and this orange sauce.
I tried this tangy stir fry sauce on chicken this week and I would definitely recommend it/use it again. I sliced boneless chicken breast into 2″ chunks and put them in a plastic bag and poured in enough sauce to cover. I recommend marinating them as long as you can, even overnight, and then sautéing them in a non-stick pan – as they cook add a few additional tablespoons of sauce as the marinade begins to burn off. Keep the heat medium to low so the sauce doesn’t burn. The only additional ingredient I used for the chicken was chopped scallions!
I also used this sauce on the rice noodles that accompanied my chicken. After the noodles were cooked I just tossed them in a frying pan with 2 tablespoons of the orange sauce and mixed until thoroughly covered.
Umcka Cold Care. It’s the same idea as Airborne or those Vitamin C packs, but this one says gluten free right on the website, and only has 6 ingredients. It comes with a medicine dropper to easily measure out a dose, and you can drink it like cough medicine or mix it in water and drink it down. According to their website, Umcka “Shortens the duration and reduces the severity of throat, nasal and bronchial irritations”. Its main ingredient is Pelargonium Sidoides Root which originates from traditional South African Medicine. So far I’ve used it a couple of times. Honestly, I don’t reallllly know if it’s helping, but it at least makes me feel proactive in my recovery…
Also.. I have the alcohol-free version, which is suitable for children. You can find this at Whole Foods, or at retailers like Vitamin Shoppe and Vitamin Express. See where it’s sold near you.
So unfortunately, I came down with a bad cold Jan 1st. Perhaps it’s because I had too much fun on New Year’s Eve, or perhaps I live in the most germ infested part of the U.S. (yup, that’s a map of sickness in the U.S., and apparently Boston is one of the germiest places right now). Either way, I was desperate to get back on my feet quickly- so I made the healthiest homemade soup that a sick person could make. This is certainly not the healthiest soup possible, but if your home sick and you are too tired to cook from scratch, this is definitely better for you than any high-sodium canned soup. Takes about 20-30 minutes total.
Ingredients: (this will fit in a medium-sized pan and will yield about 5 bowls of soup)
- 1 large chicken breast
- 15 (small) brussel sprouts, or 2 stalks (high in vitamin C, and they contain Sulforaphane which is thought to have anti-cancer properties)
-4 carrots (alpha-carotene and beta-carotene which convert to vitamin A, as well as dietary fibre, antioxidants, and minerals).
-2 celery stalks
-half an onion (if you really like onion, add more)
-2 garlic cloves
-on the stove, heat 2-3 cups in large pot on high
-chop brussel sprouts in half length wise
-chop carrots and celery into discs
-mince onions and garlic
-cube raw chicken
-when water comes to a boil, add carrots and celery
-sauté onions and chicken in a deep sauté pan with olive oil (~5 minutes)
-add garlic until garlic begins to simmer and turn light brown (less than a minute)
-add chicken stock to frying pan and stir while you wait for your carrots/celery to soften
-when carrots begin to soften (10 minutes or less) add brussel sprouts and the contents of your frying pan
-let cook on high for about 6 more minutes, or until you can easily cut the sprouts with a spoon
Top of with grated parmesan cheese and get well soon!
This is the absolute BEST pasta I have found so far. It comes in all different shapes, but the one above – Tagliatelle – is my favorite.
It can be found at Roche Brothers Market, but it’s not available everywhere. This is an Italian brand, so if you have a “little italy” near your local city, start there.
Learn more about Italians and Gluten.
This is a recipe my mum found on Martha Stewart- It happens to be naturally gluten free, and it also happens to be delicious! And before Martha, this recipe came from Leah Post and Brandon Weimer of Brandini Toffee.
This is a great recipe to make for the holidays- and it keeps well in the fridge.
- 1/4 pound whole almonds (make sure you double-check the label to ensure the nuts are not processed on equipment that also processes wheat – this is more common than you might think)
- 3 cups (6 sticks) salted butter
- 3 cups sugar
- 1 pound
Guittard French vanilla dark chocolate (we use Trader Joe’s semi-sweet morsels)
(yields ~ 2 lbs)
(See slide show below for visuals on desired consistency)
- Preheat oven to 350 degrees. Spread almonds evenly on a baking sheet and transfer to oven. Roast until almonds are dark and fragrant, but not burned, about 15 minutes. Remove nuts from oven and let cool completely. Transfer cooled nuts to a large resealable plastic bag. Using a mallet or other heavy object, pound nuts until coarsely ground.
- Melt butter in a large pot over medium/low heat; slowly stir in sugar. Continue stirring until toffee reaches 305 degrees on a candy thermometer, about 30 minutes. (who has a candy thermometer? Not me. Just make sure the toffee is a little thicker than cake batter, but not as thick as the caramel sauce that goes on ice cream)
- Pour toffee onto an 18-by-13-inch rimmed baking sheet, spreading evenly to cover. Let cool until toffee is slightly hardened, but still tacky. Run a knife along the edges of the baking sheet to make toffee easier to remove.
- Meanwhile, in a bowl set over (but not touching) simmering water, melt chocolate. Remove chocolate from heat and let cool slightly until it reaches about 95 degrees on a candy thermometer (again, you can “fudge” this candy thermometer bit). Immediately pour melted chocolate over toffee, spreading evenly to cover.
- Sprinkle coarsely ground almonds, pressing down with spatula. Transfer to refrigerator until toffee is set, about 1 hour.
To remove toffee from pan, run a sharp knife along the edges and lift toffee from the bottom. Using your hands, break toffee into large pieces; keep refrigerated until ready to serve.
Martha’s Recipe, altered for Celiacs! Impress your thanksgiving guests.
For The Crust
-I suggest the pre-made crust from Whole Foods (label pictured below. Do NOT use the brown rice pie crusts that they also sell in the freezer isle)
-IMPORTANT NOTE : many pre-made gluten free pie crusts are small and shallow. Make sure you use a normal sized pie crust, such as the one pictured below.
-To make your own crust, try this recipe by Whole Foods
For The Filling
-3 large eggs
-1 can (15 ounces) pure pumpkin puree
-1 can (12 ounces) evaporated milk
-3/4 cup packed light brown sugar
-1 tablespoon cornstarch
-1 teaspoon pure vanilla extract
-3/4 teaspoon ground cinnamon
-3/4 teaspoon ground ginger
-1/4 teaspoon freshly grated nutmeg
For The Meringue
-2 cups granulated sugar
-8 large egg whites, room temperature
- Preheat oven to 375 degrees.
Make the crust: Roll out pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch deep-dish pie plate. Trim edges, leaving a 1-inch overhang; fold edges under and crimp as desired. Refrigerate for 30 minutes.
Line crust with parchment, and fill with pie weights or dried beans. Bake until edges just start to turn golden, about 15 minutes. Remove pie weights and parchment. Bake until crust is golden brown, 15 to 20 minutes more. Let cool on a wire rack.
- Meanwhile, make the filling: Whisk together eggs, pumpkin, evaporated milk, brown sugar, cornstarch, vanilla, cinnamon, ginger, 1/2 teaspoon salt, and the nutmeg in a large bowl.
- Reduce oven temperature to 325 degrees. Pour filling into cooled crust. Bake until center is set but still slightly wobbly, 50 to 55 minutes. Let cool in pie plate set on a wire rack. Refrigerate until well chilled, at least 6 hours (preferably overnight).
- Just before serving, make the meringue: Combine granulated sugar and egg whites in the heatproof bowl of a mixer set over a pan of simmering water. Whisk until sugar dissolves, about 3 minutes. Transfer bowl to mixer, and whisk on medium speed for 3 minutes. Raise speed to high, and whisk until stiff glossy peaks form, about 6 minutes more. Dollop meringue onto pie, and spread using a swirling motion.
Hold a small handheld kitchen torch at a 90-degree angle 3 to 4 inches from surface of meringue. Move flame back and forth until meringue starts to brown. Because no one owns a blow torch, instead use your broiler. Place the broiler on HIGH for a few minutes (until hott), and pop pie in for 2-5 minutes. Watch the pie closely and make sure to take it out as soon as the meringue starts to brown.