Rice with chicken (Arroz con pollo)

August 4, 2008

Rice with chicken (Arroz con pollo)

Rice with chicken (Arroz con pollo)

By Chef Edgar Steele
NFCA Chef Spokesman

Ingredients

  • 2 1/2 cups rice, preferably short grain
  • 3 cups chicken stock
  • 1 whole chicken
  • 1 small red pepper, diced
  • 1 small onion, diced
  • 3 garlic, minced
  • 1/2 tsp. dried orégano
  • 1/2 cup chorizo, diced
  • 1/4 cup ham of your choice, diced
  • green olives (optional)
  • 1 tbsp. tomato paste
  • 1 bay leaf
  • Saffron
  1. Break the chicken into breasts, thighs, drumsticks and wings or buy each part individually. Season all of the pieces with salt and pepper. Heat enough vegetable oil in a saucepot to coat the bottom of the pan. Sear the chicken parts on all sides (making sure oil is hot before searing it) until golden brown. When finished, take them out and put them on a paper towel to absorb the excess oil.
  2. In the same pot where chicken was seared, add the tomato paste and a pinch of saffron, keep stirring it for 5 minutes then add the diced onions and the red peppers. When they’re half way cooked add the chorizo, ham, olives, oregano and garlic.
  3. Place the seared chickens back in the pot and add the 3 cups of rice and salt. Stir everything together and add the 3 1/2 cups of chicken stock and the bay leaf. Taste the liquid and adjust the seasoning. Bring the liquid to a boil over high heat until the liquid has evaporated almost completely and lower heat to low. Cover and stir every 10 minutes. After 30 minutes the rice should be finished cooking and the chicken will be cooked.


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Shrimp and Crab Bisque

May 5, 2008

From Chef Oonagh Williams of Royal Temptations Catering

About 6 dinner party portions

Ingredients:

  • ½ stick (2oz) butter or olive oil, but butter is richer flavored
  • 1 medium onion, peeled and finely chopped
  • 2 large carrots, peeled and finely chopped
  • 2 ribs or stalks of celery, washed and finely chopped
  • 2 cloves garlic, peeled and crushed
  • 2 c waterGluten-Free Shrimp and Crab Bisque
  • 1 x 8oz can no salt tomato sauce
  • 1 teaspoon gluten-free chicken stock concentrate
  • 1 tablespoon gluten-free tomato ketchup
  • coffee filter filled with ½ teaspoon dry thyme, 1 bay leaf, some fresh parsley stalks and tied shut
  • freshly ground pepper
  • 1 cup heavy cream
  • grated rind of ¼ lemon
  • 2 tbsp sherry
  • 1/3 lb cooked, peeled salad shrimp.
  • 2 x 6 oz cans of crab meat, well drained, or 8 oz fresh or frozen crab, thawed
  • dash of fresh nutmeg
  • dash of cayenne pepper (if you like a bite to your soup)
  • Fresh, chopped parsley to garnish.
  • 1 tbsp cornstarch mixed with 2 tbsp cold water

Directions:

  1. Melt butter in a 3 quart non-stick pan. Add onions, garlic, carrot and celery and cook, covered over a low heat, for about 10 minutes until they soften. This is known as “sweating” the vegetables and allows more flavor to develop rather than just cooking them immediately in stock.
  2. Add the water, tomato sauce, stock, ketchup, coffee filter of herbs and freshly ground pepper. Bring to a boil, turn down to a simmer, and cook covered for about 20 minutes or until vegetables are tender.
  3. Remove herb packet and then use an immersion blender and puree the vegetable and stock mix directly in the pan. (You can also pour into a blender or food processor and puree.)
  4. Add the lemon rind, nutmeg, cayenne (if desired), cream and cornstarch mix.
  5. Add sherry and bring back to just under a boil. Simmer for 2 minutes. Taste and adjust seasoning. Add thawed shrimp, drained crab and simmer for 1 minute.
  6. Turn off heat, add parsley and let sit for a few minutes. You don’t want to boil any soup with a milk mix added as it can break up. Too much heat will also toughen the shrimp and also will prevent you from appreciating the flavor of the soup.
Tips & Alternatives: Don’t use imitation crab. You could also substitute the containers of frozen lobster. Substitute ½ – 1 cup of Chardonnay for the stock. Don’t chop raw vegetables in a food processor, as they will be chopped too small for the immersion blender to puree them. The heavy cream is the finale, and is what makes it taste like a lavish restaurant dish. If you’re lactose intolerant, use unsweetened coconut milk. The dish will not be as rich, but still very good.

Note: Always check the label to ensure ingredients are gluten-free.

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Butter Hollandaise Sauce & Dairy-Free Hollandaise Sauce

Butter Hollandaise Sauce & Dairy-Free Hollandaise Sauce

From Chef Oonagh Williams ofRoyal Temptations Catering

Hollandaise Sauce

This makes only a small quantity, just right for 2 people.

Ingredients:

  • 1 egg yolk at room temperature
  • 1+1/2 tsp. lemon juice (Please use a real lemon and not the bottled stuff)
  • ¼ tsp. gluten-free Dijon mustard
  • 2 Tbsp. heavy cream
  • 2 Tbsp. butter

Directions:

  1. In a 2 cup glass jug that is wide enough for an immersion blender. Blend egg yolk, mustard, salt and pepper.
  2. Heat lemon juice in microwave for just a few seconds. With the immersion blender running, pour lemon juice onto the egg and keep running for a few more seconds.
  3. Melt butter in microwave, add cream and heat until just ready to boil over.
  4. With immersion blender already running, pour butter and cream mix over egg mix and continue to run as sauce thickens.
  5. If sauce is not thick enough, then microwave at 10% power for literally a few seconds at a time. Do not cook at a higher temperature or longer time or you will get scrambled eggs. Whisk sauce with a small whisk each time you stop microwave. Sauce is ready when you can draw your clean finger through the sauce on the back of a spoon and sauce stays either side of the line. Immediately spoon onto casserole or refrigerate sauce overnight and spoon cold sauce onto hot dish.

Dairy-Free Hollandaise Sauce

I know so many of us with celiac disease are either dairy-free as well. My son and cousin are both dairy-free. However, many of us will fight to the bitter end to keep eating our dairy. So, while I am not willing to give up dairy, I certainly have family and friends that need dairy-free but still want foods that taste delicious. Plus, if I can make something dairy-free and delicious while lowering cholesterol or calories, that’s good for everyone. I’ve also made made my English lemon curd with coconut oil, it works and is tasty, but there is a definite coconut taste to me.

I made this over Christmas for my friend Gina Sandora, who has a dedicated gluten-free bakery (Allergeena) in Portland, Maine. Her stomach is happier when she limits the dairy and face it , Hollandaise, is really high in dairy. I add parsley and green onion to give more flavor. The whole meal we enjoyed was gluten-free and dairy-free. Both of our husbands are still wheat eaters. I even whipped in coconut cream instead of cream for the frozen dessert.

Ingredients:

  • 1 egg yolk at room temperature
  • 1+1/2 tsp. lemon juice (Please use a real lemon not the bottled stuff)
  • ¼ tsp. gluten-free Dijon mustard
  • 2 Tbsp. coconut cream (I used Aroy-D brand. Pure Asian coconut cream, not sweetened cream of coconut. Do notuse a “lite” coconut milk. The ones I’ve seen in the stores are thickened with a lot of gums, but to me the flavor is disappointing. And you are trying to make sure you have flavor.)
  • 2 Tbsp. coconut oil, melted (Coconut oil is solid at room temperature, the same as butter, and you want that, not just a liquid oil. I melted some coconut oil and thenI measured out the 2 Tbsp. You need to be accurate with this small of a quantity.)
  • 1 Tbsp. green of green onions
  • 1 Tbsp. fresh parsley

Directions:

  1. In a 2 cup glass jug that is wide enough for an immersion blender, blend egg yolk, mustard, salt and pepper.
  2. Heat lemon juice in microwave for just a few seconds. With immersion blender running, pour lemon juice onto egg and keep running for a few more seconds. Add parsley and green onions and run to chop.
  3. onut oil in microwave, measure 2 Tbsp., add coconut cream to the 2 Tbsp. coconut oil (coconut oil will try to harden) and heat until just ready to boil over.
  4. With the immersion blender already running, pour coconut oil and coconut cream mix over egg mix and continue to run as sauce thickens.
  5. If sauce is not thick enough, then microwave at 10% power for literally a few seconds at a time. Do not cook at a higher temperature or longer time or you will get scrambled eggs. Whisk sauce with a small whisk each time you stop the microwave. Sauce is ready when you can draw your clean finger through the sauce on the back of a spoon and sauce stays either side of the line. Immediately spoon onto casserole or refrigerate sauce overnight and spoon cold sauce onto hot dish.

About Chef Oonagh Williams

Chef Oonagh WilliamsLike Chef Oonagh at Gluten Free Cooking with Oonagh on Facebook, where she posts recipes, her appearances on NH ABC WMUR TV, Local and National radio, products she’s tried, where she will be speaking next. Contact Chef Oonagh on Skype for consultations on food for the gluten-free and other food allergy diets. Her gluten-free cookbook, Delicious Gluten Free Cooking has over 200 pages with full color photos. Click the link for photos and a list of all recipes. E-mail at [email protected].


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Chocolate Overkill Dessert

Chocolate Overkill Dessert


From Chef Oonagh Williams of Royal Temptations Catering



Gluten-Free Chocolate Cake and Brownie Dessert

Ingredients:

Cake

Topping

  • ½ cup gluten-free semi-sweet chocolate chips and/or your favorite candies
  • 1 pint whipping or heavy cream for piping on top whipped with 2 Tbsp. powdered sugar, 1 tsp. vanilla and 1/8 tsp. xanthan gum

Directions:

I used a 4.5 qt (4.5 liter) bowl.

1. Break up cake between your fingers into small pieces. Put cake pieces into bowl.

2. Sprinkle with ¼ cup Kahlua or plain coffee. The cake and brownie pieces are moist enough on their own, so feel free to skip this step unless you want the extra flavor.

3. Spread half of chocolate custard over cake layer.

4. Spread first pint of heavy cream whipped with sugar, vanilla and xanthan gum on top of custard.

5. Sprinkle lightly or heavily with candy/small chocolate pieces.

6. Repeat steps 1-5 using brownie instead of cake. Reserve some of the whipped cream if you want to pipe around the bowl.

7. Keep dessert in refrigerator and remove about 30 minutes to 1 hour before serving.

Tips and Alternatives:

For a semi-homemade version, use boxed gluten-free cake and brownie mix, instant chocolate pudding mix (make sure it’s gluten-free) and frozen whipped topping.

Get creative with your toppings. A layer of strawberries, raspberries or mango would be great.


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Chocolate Raspberry Mallow Bars

Chocolate Raspberry Mallow Bars


From Oonagh Williams of Royal Temptations Catering

Ingredients:
mallow cookies

  • ¼ cup Oonagh’s Gluten-Free Flour Mix
  • ¼ cup + 2 Tbsp. granulated sugar
  • Salt
  • 2 oz. (½ stick) soft butter
  • 1/8 tsp. xanthan gum
  • 1 x 1 oz. square of Baker unsweetened chocolate
  • 1 tsp. gluten-free vanilla extract
  • ¼ cup chopped pecans
  • Mini marshmallows – about 1/3 of 10 oz bag
  • ¼ cup seedless raspberry jam or preserves
  • 1 cup (6 oz.) semi-sweet chocolate chips
  • ½ stick (2 oz.) butter

Directions:

  1. Preheat oven to 350 *. Spray 8×8 pan with gluten-free non-stick spray.
  2. Put square of unsweetened chocolate in microwave safe bowl and microwave for about 1 minute until melted. Stir down chocolate since it retains its shape even when melted. Prepare rest of dough while it cools.
  3. Beat soft butter until creamy, add flour, sugar, salt and xanthan gum and beat until well mixed.
  4. Beat in egg and vanilla extract and beat until creamy.
  5. Beat in chopped nuts.
  6. Beat in cooler melted chocolate – should be a lovely creamy mix.
  7. Spread into 8×8 pan and bake for 25 minutes. Remove from oven.
  8. Spread the mini marshmallows in a single layer over hot dough. Work as quickly as possible. Cover with foil, crimped around edges of pan and leave for 20 minutes outside the oven for marshmallows to soften.
  9. After 20 minutes, lift foil and gently spread the marshallows. Melt the raspberry jam and drizzle over marshmallows and gently spread. (It will look messy!) Let stand for about 10 minutes to set up slightly.
  10. Melt chocolate chips with butter and spread over marshmallows/raspberry mix.
  11. Once the pan is totally cool, refrigerate for about 3 hours. Cut into bars by dipping a sharp knife into a very hot mug of water. Make one cut and then dip the knife again for next cut. Continue to dip and cut to make 4×4 =16 squares.
  12. Immediately remove from pan to plate. If you cut but leave the bars to come to room temperature before removing from pan, the chocolate breaks and slides away from raspberry topping as chocolate is warm. They are best eaten at room temperature.


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Lobster, Shrimp and Asparagus Risotto

Lobster, Shrimp and Asparagus Risotto


From Chef Oonagh Williams of Royal Temptations Catering

Gluten-Free Lobster Shrimp Asparagus Risotto

Makes 2 very generous portions.

Ingredients:

  • ½ cup white rice
  • 2 Tbsp. coconut oil (or other oil of your choice)
  • 3 slices gluten-free raw bacon, cut into thin strips
  • Bunch of green onions (scallions, spring onions) trimmed and cut into small slices, using white and green of onion
  • 1 13.5 oz. Asian-style coconut milk
  • 1 tsp. gluten-free chicken stock concentrate or powdered bouillon
  • ½ tsp. dried thyme
  • 1 cup water
  • ½ tsp. Penzeys Arizona Dreaming or smoked paprika
  • 2 Tbsp. chopped fresh dill
  • 2 Tbsp. chopped fresh parsley
  • Zest of half a lemon
  • ½ lb. fresh asparagus, stalks trimmed and cut into 1” slices; stalks and tips kept separate
  • 8 oz. cooked lobster
  • 4 oz. raw, small shrimp, peeled and deveined

Directions:

1. In a 4-cup saucepan, heat oil, add chopped green onions and bacon and cook gently until softening.

2. Add rice, turn in oil and cook gently for about 2 minutes until rice is looking toasted, but not burnt.

3. Add coconut milk, water, stock concentrate, Arizona Dreaming/paprika and dried thyme. Bring to a boil, turn down to a simmer and cook covered for 10 minutes.

4. At 10 minutes, add the asparagus stalks and continue to cook for 8 more minutes. Meanwhile, cook the asparagus tips separately in small pan until crisp and tender, then drain.

5. After the 8 minutes of extra cooking add lemon zest, dill, parsley and raw shrimp, stir well and cook for 2 more minutes. You might need to add some more water so the rice dish stays moister, not dry and sticking to the pan.

6. Check that the rice is fully cooked, then turn off the heat and stir in the cooked lobster. Cover and leave for a few minutes for the lobster to heat without toughening and the shrimp to finish cooking in the residual heat.

7. Serve in bowls, topped with asparagus tips and more fresh chopped parsley.


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Corned Beef Cooked in Gluten-Free Beer

Corned Beef Cooked in Gluten-Free Beer


From Chef Oonagh Williams of Royal Temptations Catering.

Ingredients:

  • 3 lbs. of Freirich eye round cut of corned beef (or any other cut if you can’t find round)
  • 12 oz bottle of gluten-free beer
  • 2 tbsp gluten-free spicy brown mustardCorned beef in gluten-free beer
  • ¼ cup light brown sugar
  • 1 cup water
  • 1 onion, peeled and chopped
  • 2 cloves of garlic, peeled and finely crushed
  • 2 bay leaves
  • 1 lb carrots, peeled and cut into 1 inch thick slices
  • ½ lb peeled pearl onions (buy frozen and allow to thaw)
  • 1-2 lbs of potatoes, peeled and cut into thick chunks.
  • Gluten-free cornstarch mixed with cold water (optional – used to thicken juices at the end)

Directions:

1. Remove corned beef from package and place in slow cooker or oven safe casserole dish (Make sure it has a tight-fitting lid; otherwise, the juices evaporate, leaving the meat dry and salty.)

2. Pour the beer and water around the beef. Add the chopped onion, garlic and bay leaves. Mix mustard and brown sugar together and smear over the beef.

3. Cook the meat until tender. For slow cookers, it’s about 6 hours on low for a 6-quart slow cooker. In the oven, cook at 325 degrees for about 3 hours. Remember, every slow cooker and oven varies, so keep an eye on it.

4. About 1 hour before the meat is tender, add sliced carrots, pearl onions and potato chunks. If using a slow cooker, turn it up to high so the vegetables cook through.

5. Remove the tender meat from the casserole and let rest for at least 15 minutes. This also gives you enough time to cook the vegetables longer if they are not tender enough.

6. Add cornstarch/water mixture if the juices need some thickening.

7. Serve slices of corned beef with the potatoes, carrots and onions.

Tips/Alternatives:

I find most pre-seasoned meats to be far too salty for me, so I remove the beef from the packaging, rinse off and then soak overnight in water to cover in the fridge. When you are ready to cook the beef, remove from water and rinse before placing in the slow cooker or casserole dish.

If you like to serve corned beef with cabbage: Quarter, remove core and finely slice a head of green cabbage. Cook in boiling, lightly salted water for about 8 minutes until only just tender. Drain and return to hot pan with butter and some freshly ground black pepper.


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Gluten-Free Irish Soda Bread

Gluten-Free Irish Soda Bread


From Chef Oonagh Williams of Royal Temptations Catering

Makes one 7-inch round loaf

Ingredients:

  • 2 cups Oonagh’s Gluten-Free Flour Mix
  • 3/4 tsp xanthan gum
  • 1 tbsp gluten-free baking powder
  • pinch of salt
  • 2 tbsp butter
  • 2 tsp sugar
  • 1 tsp baking soda
  • 2/3 cup buttermilk or mix of sour cream and milk (equal parts, whisked together)
  • 1 large egg

Directions:

1. Preheat oven to 400 degrees.

2. Add egg to buttermilk or sour cream/milk blend. Stir in baking soda.

3. In a separate bowl, combine gluten-free flour, salt, xanthan gum, baking powder and sugar. Stir together.

4. Rub in butter until mixture resembles fine breadcrumbs.

5. Add buttermilk or sour cream/milk mixture to the flour mixture and stir with a wooden spoon until soft, moist dough forms. Add more liquid if needed. This dough should not be dry and hard, and it may be necessary to add some more milk or water to get a soft, sticky dough to form. If you think mix is too wet, wait a moment or two. I find that baking powder and xanthan gum almost immediately thicken dough.

6. Place dough on a baking sheet dusted with gluten-free flour or stone and gently pat out to a 7” circle, 3/4” thick, (any thinner and the bread will be tough). Cut halfway through the top of the loaf with a sharp knife, one way and then the other so that when bread is cooked it will form into four crusty quarters but still joined together.

7. Bake for about 35-40 minutes until bread is well risen, hard on top to the touch and sounds hollow if you tap the bottom of the bread. When you think bread is cooked, cook for about 5 minutes more. Undercooked bread will leave a floury, grainy taste in mouth. 8. Remove from oven and serve with fresh butter.

Tips/Alternatives: For special occasions, add raisins or gluten-free chocolate chips. You can also serve the bread with imported Irish smoked salmon for a real St. Patrick’s Day treat.


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Irish Chicken Rolls

Irish Chicken Rolls


From Chef Oonagh Williams of Royal Temptations Catering

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 2 slices of gluten-free bread or soft rolls made into soft breadcrumbs in food processor. I use half of a gluten-free bagel.
  • 2 slices of bacon, chopped
  • 1 small onion, peeled and finely chopped
  • 1 Tbsp. chopped freshly parsley
  • ½ tsp. dried thyme or 1 tsp. fresh thyme
  • 1 Tbsp. celery leaves, if you have them
  • ¼ cup of potato flour mixed with salt and pepper (You can make this by grinding gluten-free potato flakes in the food processor)
  • 2 Tbsp. butter
  • 2 Tbsp. oil
  • 12 oz. packet of mushrooms, cleaned and sliced
  • 2 cups of gluten-free chicken stock
  • 1 cup of heavy or whipping cream
  • 2 Tbsp. sherry or more to taste
  • Freshly ground nutmeg
  • Fresh parsley (to garnish)
  • 1-2 Tbsp gluten-free cornstarch mixed with 2 Tbsp water
  • Baby carrots (optional)

Directions:

1. Pound chicken breasts thin between two sheets of plastic wrap.

2. Place bacon and onion in a microwave safe bowl and cook in microwave for about 3 minutes until bacon is giving up its fat and onion is softening. The bacon and onion can also be cooked on the stove in a small pan without browning.

3. Add fresh chopped parsley, thyme, celery leaves, breadcrumbs and pepper. Mix well. I normally don’t add salt because of the bacon.

4. Lay out each chicken breast on the plastic wrap, pretty side down, and divide stuffing between breasts. Spread stuffing out down the middle of each breast, but try not to let it reach to the very edges, as the filling will fall out.

5. Roll up each breast like a jelly roll and secure with a skewer. Use 3-4” stainless steel skewers. Wooden toothpicks will swell in chicken and be difficult to remove.

6. Turn each roll in seasoned potato flour. Heat 10” non-stick skillet over medium heat, add butter and oil. Once butter/oil mix has melted, add each chicken roll and cook, turning until nicely golden brown on each side – about 3 minutes. This frying is done to add color to the chicken and additional flavor to the sauce.

7. Add mushrooms and fry for 2 minutes. You can add baby carrots to the pan with the mushrooms. Add chicken stock, bring to a boil, then turn heat down to a simmer. Cover and cook for 10-15 minutes. Large chicken breasts will need longer to cook.

8. Remove chicken from pan to a warm plate or very low oven.

9. Add cream and cornstarch mix to pan. Bring to a boil and cook over a gentle heat until sauce thickens. Depending on how much liquid evaporates, you might need to add more stock or cream or use more cornstarch to thicken.

10. Add sherry and nutmeg, stir well, taste and adjust seasoning. Cook sauce for about 2 minutes after you add sherry to allow alcohol to cook out and sherry flavor to mellow.

10. Remove skewer from each breast, cut in half on a diagonal or into 4 slices. Serve on individual plates with sauce to garnish. Sprinkle with fresh parsley.

Tips and Alternatives:

Serve this dish with plain red potatoes, cooked and swirled with melted butter and either chopped fresh chives or thinly sliced green onions.

To reduce the calorie content, use ham instead of bacon and olive oil instead of butter.

To make dairy-free, use Asian-style coconut milk instead of cream.


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Onion and Quinoa Soup

Onion and Quinoa Soup


From Chef Oonagh Williams of



Royal Temptations Catering

Ingredients:

  • 4 large onions, about 1 1/2 lbs. total weight, peeled and finely chopped
  • 2 tbsp. butter or oil – I tend to use olive oil.
  • 4 carrots, peeled (I shred them in food processor; you can also just cut them into small dice)
  • 5 cup gluten-free chicken stock or beef stock for deeper flavor
  • 1/3 cup quinoa, rinsed well and drained
  • Salt and pepper
  • 1 tsp of dried thyme and some parsley stalks placed in a small conical coffee filter bag that is folded closed and tied into a packet. Known as a bouquet garni.
  • Pinch of finely grated fresh nutmeg
  • 2-4 tbsp sherry
  • 12 oz. can of evaporated skim/fat free milk or milk substitute (I have tried this with fat free half and half, but it breaks up and looks curdled. This doesn’t affect the flavor just the visual appearance. Fresh cream is the best for flavor but contains more calories)
  • 1 tbsp gluten-free cornstarch mixed with 2 tbsp cold water
  • 2-4 oz strong cheddar cheese, grated (optional)

Directions:

1. Heat the butter/oil gently in large saucepan, add onions and turn in butter/oil. Lower heat and leave to cook covered for 5-10 minutes without browning (known as ‘sweating’). As you cut up each onion, add it to saucepan so they start cooking.

2. Add the carrots, stock, quinoa, salt & pepper, and the bouquet garni of parsley and thyme.

3. Bring to the boil, cover, reduce heat and simmer for about 20-30 minutes, until quinoa is tender. Turning the heat off briefly at this stage will allow the quinoa more time to swell and cook.

4. Add sherry and nutmeg and cook for about 5 minutes.

5. Add evaporated milk and cornstarch mixed with water. Bring to a boil, reduce heat and simmer for 2-3 minutes until soup thickens slightly.

6. Adjust seasoning and add freshly chopped parsley to taste.

Tips/Alternatives:

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