Gluten-Free Oven Fried Chicken
April 13, 2009Gluten-Free Oven Fried Chicken
As I shared before, I was not much of a cook before going gluten free. Now I love the satisfaction of providing my family a home cooked meal – nothing processed or out of the box. Just good food stirred with a lot of love. Here is a chicken recipe you will love!
Make this and you will never long for the fried greasy stuff that you used to pick up on your way home.
• chicken – you can use 2 chickens cut into eight serving pieces. To make this easier, I use 3 – 4 pounds of boneless, skinless chicken breast
• 1 quart buttermilk (for dairy free use almond or soy milk mixed with 1 T lemon juice)
• 1 cup gluten free flour (you do not have to be too picky about the flour, but use some kind of a blend. Any store bought blend will work or use our favorite gluten free flour blend.)
• 1 cup Kinnikinnick Gluten-Free Crispy Chicken Coating Mix (this coating makes the chicken extra tasty. If you do not have it use an additional cup of gluten free flour)
• 1 T kosher salt
• 1 T black pepper
• vegetable oil
Add the chicken pieces and the buttermilk (or diary free alternative) to a large zip lock bag and refrigerate for a few hours, but overnight is better.
Preheat the oven to 350 degrees.
Combine the gluten free flour, Crispy Coating Mix, salt and pepper and place in a large flat container (a pie pan works well).
Pour the oil into a frying pan to a depth of 1 inch and heat to 360 degrees (a large heavy-bottomed stockpot works well for this and will keep the stove clean).
Dread the chicken through the flour mixture and fry on each side for about 3 minutes, until the coating is a light golden brown (it will brown more in the oven). Fry the chicken in batches. Reheat the oil to 360 degrees before frying the next batch.
Place the chicken on a metal backing rack on a cookie sheet (a broiling pan also works well) and bake for 30 to 40 minutes, until no longer pink inside.
Serve with some green beans.
Your family will love this meal!
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TAGS: DINNER
Gluten-Free Scones
March 29, 2009Gluten-Free Scones
An NFCA gluten-free favorite!
Gluten-Free Scones
1 cup of rice flour (brown or white)
½ cup of potato starch
½ cup of cornstarch
¼ cup of powdered sugar
1 ½ teaspoons of baking powder
½ teaspoon of baking soda
1 ½ teaspoons of guar gum
¼ teaspoon of salt
¼ cup of brown sugar
¼ cup of butter, or shortening
½ cup of yogurt
1 egg
2 tablespoons of water
Powdered sugar and rice flour for kneading
Glaze
1 cup of powdered sugar
1 tablespoon of milk
(3 drops of flavoring)
Mix all of the dry ingredients together.
Add the butter (or shortening), then yogurt, water, and egg.
Take from the bowl and knead in powdered sugar and rice flour until a ball forms.
Flatten ball until about ½ inch thick. Cut into 6-8 wedges.
Place on a greased sheet or baking dish.
Bake at 350°F for 20 minutes.
Cool for 10 minutes then place glaze on top.
Alternatives:
Add flavored yogurt and/or flavoring to the glaze, such as apricot yogurt with a drop of mapeline in the glaze, or strawberry yogurt with vanilla in the glaze, or raspberry yogurt with almond flavoring in the glaze.
Add nuts or dried fruit. Dried sour cherries are a fabulous addition. Dried lavender for baking (3
tablespoons) is very unique ingredient that keeps guests guessing!
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TAGS: BREAKFAST, APPETIZERS/SNACKS
Chinese Chicken Salad
March 23, 2009Chinese Chicken Salad
An NFCA gluten-free favorite!
Ingredients
- ½ cup rice vinegar
- ¼ cup sesame oil
- ¼ cup sugar
- 3 Tablespoons minced peeled fresh ginger
- 2 teaspoon of gluten free soy sauce
- 2 cups of chunked or shredded chicken
- 2 scallions diced
- ½ cup of almonds
- 1 tablespoon of sesame seeds
- 1 head of lettuce
- 2 rice paper egg roll wrappers: fried, drained, and broken into small pieces
Directions
- Mix vinegar, oil, sugar, ginger, and soy sauce, then put dressing aside.
- Clean lettuce and drain. Cover with scallions and chicken.
- When ready to serve, cover salad with nuts and seeds. Pour dressing over salad. Toss. Add egg roll wrappers. Toss again.
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TAGS: DINNER, DAIRY-FREE
Chocolate Decadence Cookies
March 17, 2009Chocolate Decadence Cookies
Submitted by Jamie Eppenauer
founder and author of
www.glutenfreemom.com
These are some of the best gluten free chocolate cookies I have ever made. They are a cross between a chocolate brownie and flour less chocolate cake. They satisfied that urge for a yummy baked chocolate treat I was longing for. They are huge – soft on the inside with a nice crust on the outside. They deserve the fine china!!
• 1/2 cup gluten free flour mix
• 1/4 t xanthan gum
• 1 t baking powder
• 1/4 t salt
• 16 ounces semisweet chocolate (use Tropical Source or Enjoy Life semisweet chocolate chips for casein free)
• 1/4 cup unsalted butter (use Earth Balance for casein free)
• 1 3/4 cup packed brown sugar
• 4 large eggs
• 1 t vanilla
• 1/2 cup powdered sugar
In a small bowl combine the GF flour, xanthan gum, baking powder and salt. Set aside.
Combine chocolate and butter, and heat in the microwave stirring every 30 seconds until melted. Set aside.
Using electric mixer, beat sugar and eggs until thick, about 5 minutes.
Add the chocolate mixture and the vanilla, beat until combined.
Stir in the flour mixture.
Cover and chill in the refrigerator until firm, at least 45 minutes.
Preheat the oven to 350 degrees.
Line two baking sheets with parchment paper and drop the batter by 1/4 cupfuls onto the sheets, spacing them 2 1/2 inches apart.
Note that this is very messy process. The dough has the consistency of red clay at this point and you will be wondering if the cookies are worth the mess. Don’t stop – they are definitely worth it. Use some cooking spray on your hands and utensils to make this step go more easily.
Spray the bottom of a class with cooking spray and dip it in powdered sugar. Gently knock off the excess sugar and flatten the cookie with the sugared glass bottom. Not too flat – just to a disk-like shape.
Bake for 20 to 25 minutes – until the outside has nice crust but the cookies are still soft to the touch.
Makes about 18 large cookies. Store in an airtight container.
For more of Jamie’s recipes, visit her website www.glutenfreemom.com
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TAGS: DESSERT
Mushroom Crumb Crust Tilapia with Tomatoes
March 10, 2009Mushroom Crumb Crust Tilapia with Tomatoes
Submitted by:
Linda Simon, RD – www.dinein.us
Mushroom Crumb Crust Tilapia with Tomatoes
Preheat oven to 400 °
1 package (8 oz) fresh mushrooms
1 shallot, finely chopped
4 green onions, chopped
2 Tbsp chopped fresh parsley
1 tsp chopped fresh thyme or ¼ tsp dried thyme
¾ cup Nut-Thins Smokehouse cracker crumbs
2 Tbsp canola oil
Pepper to taste
1 can (14 oz) crushed tomatoes
1 Tbsp balsamic vinegar
1½ lbs tilapia
1. In a food processor, mince mushrooms until finely chopped. In an iron skillet, cook mushrooms over medium heat until the moisture is gone and mushrooms are lightly browned, 5-10 minutes.
2. Remove from heat and add shallots, green onions, parsley, thyme, salt and pepper, Nut-Thins cracker crumbs and canola oil. Mix well. Set this mixture aside.
3. Spread crushed tomatoes in a lightly oiled 9 x 13 inch baking pan. Stir in balsamic vinegar. Place fish fillets on top of tomatoes. Spoon mixture over fish, covering fillets.
4. Bake for 15-20 minutes until fish flakes easily with a fork and the mushroom mixture is lightly browned.
Note: to make crackers into crumbs- process in a food processor, or slit the bag and whack with a rolling pin.
Delicious gluten-free recipes that everyone will enjoy!
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TAGS: DINNER
Shrimp with Red Curry 10-Minute Simmer Sauce
March 2, 2009Shrimp with Red Curry 10-Minute Simmer Sauce
Submitted by:
Shrimp with Red Curry 10-Minute Simmer Sauce
Prep Time: 10 minutes
Cook Time: 15 minutes
1 jar (11.09 ounces) Thai Kitchen® Red Curry 10-Minute Simmer Sauce
2 cups assorted cut-up vegetables, such as broccoli florets, diagonally sliced carrots, red bell pepper strips and snow pea pods
1/2 pound large shrimp, peeled and deveined
1/4 cup thinly sliced fresh basil (optional)
BRING Simmer Sauce to boil in 3-quart saucepan on high heat. Reduce heat to medium. Add vegetables; cook 5 minutes, stirring occasionally.
STIR in shrimp. Simmer 5 minutes or just until shrimp turn pink, stirring occasionally. Add basil, if desired.
SERVE with cooked Thai Kitchen® Jasmine Rice, if desired.
Makes 3 servings.
Chicken with Red Curry 10-Minute Simmer Sauce: Prepare as directed, substituting 1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes, for the shrimp.
Nutrition Information Per Serving: 154 Calories, Fat 6g, Protein 14g, Carbohydrates 11g, Cholesterol 112mg, Sodium 985mg, Fiber 2g
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TAGS: DINNER
Sugar Roasted Pecans
March 1, 2009Sugar Roasted Pecans
A delicious treat or tasty snack, good for anytime.
Sugar Roasted Pecans
By Christina Gentile,
NFCA Volunteer Staff Writer
Ingredients
- 4 cups pecan halves
- 2/3 cups sugar
- 2 Tbsp pumpkin spice
- 2 egg whites
- 1 Tbsp ginger
- 1 Tbsp vanilla
- 2 tsp. salt
- 1 Tbsp water
- Preheat oven to 250 degrees F.
- Mix sugar, pumpkin spice, ginger, salt; set mixture aside.
- Line a large sheet pan with parchment paper. Beat the egg whites; add water and vanilla. Mix well.
- Toss nuts with egg white mixture until coated. Drain off excess egg mixture with a strainer. Toss nuts in sugar mixture, and again, shake off any excess.
- Bake for 1 hour and 15 minutes, tossing the pecans every half hour.
- Remove from oven.
- Take the parchment sheet topped with nuts off the hot baking sheet and set aside to cool.
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TAGS: DESSERT, FOR KIDS, APPETIZERS/SNACKS
Chicken Soup with Rice Noodles
February 1, 2009Chicken Soup with Rice Noodles
Lovingly created by:
Makes 6 Servings
Prep Time: 10 minutes
Cook Time: 10 minutes
3 ounces Thai Kitchen® Thin Rice Noodles
1 cup shredded cooked chicken
2 tablespoons chopped fresh cilantro
2 tablespoons chopped green onion
4 cups gluten free chicken broth
1 cup water
1/2 cup thinly sliced carrot
1/2 cup sliced mushrooms
2 tablespoons Thai Kitchen® Premium Fish Sauce
2 tablespoons fresh lime juice
1 tablespoon sugar
BRING 8 cups water to boil in medium saucepan. Add rice noodles; cook 3 to 4 minutes or until tender. Drain. Rinse noodles under cold water to cool. Divide noodles among 6 soup bowls.
DIVIDE chicken, cilantro and green onion evenly among bowls.
BRING chicken broth, water, carrot, mushrooms, Fish Sauce, lime juice and sugar to boil in same saucepan. Ladle broth mixture over noodle mixture in each bowl. Serve immediately.
Nutrition Information Per Serving: 122 Calories, Fat 2g, Protein 9g, Carbohydrates 17g, Cholesterol 23mg, Sodium 861mg, Fiber 1g
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TAGS: SOUPS/STEWS
Thai Fried Rice
January 3, 2009Thai Fried Rice
A yummy warm winter dish courtesy of:
Makes 4 Servings.
Prep Time: 10 minutes
Cook Time: 10 minutes
2 tablespoons vegetable oil, divided
1/2 cup chopped onion
1 clove garlic, minced
1/4 pound boneless skinless chicken breasts, beef or pork, cut into thin strips* (optional)
1/2 cup assorted vegetables, such as bell peppers strips, sliced carrots and snow peas
2 cups cold cooked Thai Kitchen® Jasmine Rice
2 tablespoons Thai Kitchen® Spicy Thai Chili Sauce
1 tablespoon Thai Kitchen® Premium Fish Sauce
1 egg, lightly beaten
* Or use 1/4 pound peeled and deveined small shrimp (optional)
HEAT 1 tablespoon of the oil in large skillet on medium-high heat. Add onion and garlic; cook and stir about 30 seconds or until garlic is lightly browned. Add meat and vegetables; cook and stir 3 minutes or until meat is cooked through.
STIR in Jasmine Rice, Thai Chili Sauce and Fish Sauce; cook and stir 3 minutes or until rice is heated through. Push rice mixture to side of skillet. Add remaining 1 tablespoon oil to middle of skillet. Add egg; scramble until set. Stir into rice mixture.
Test Kitchen Tip: For an extra kick, serve with additional Thai Kitchen® Spicy Thai Chili Sauce on the side.
Nutrition Information Per Serving: 265 Calories, Fat 9g, Protein 6g, Carbohydrates 40g, Cholesterol 53mg, Sodium 521mg, Fiber 1g.
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TAGS: SIDE DISHES, DINNER, DAIRY-FREE
Spiced Nuts
December 10, 2008Spiced Nuts
Here we are in mid-December, and if you’re like me, you’ve still got quite a list of folks to gift! One of my favorite ways to show appreciation for the many people in my life who I’m grateful for–including my mechanic, mail carrier, staff in my kids’ doctors offices, the admin folks at their schools, George’s therapists, June’s dance teacher–is to make them something delicious from my kitchen. I have a big list and a limited budget, so I always look for something that serves a big bang for a small buck! This year, I’ve been working on my spiced nut recipes and am really excited to share it with you! Most recipes for spiced nuts have tons of butter and refined sugar, but these are super tasty with just a bit of honey.
Because I believe that cooking is a great way to create connection and communication with my kids, I like to get them involved in the process of making the gifts we’re going to share. Last year, my son George, who is 8 and has autism, had a blast making these nuts and we’re planning to get started again this week.
By the way, on Friday, December 9th, I’ll be doing a free, live webinar on gluten-free, casein-free cooking for Hanukkah, Christmas and Kwanzaa. It’ll be just 30 minutes or so starting at 11:30am EST. Please join me!
I’ll show you the recipe with some pictures of our process below:
Spiced Nuts
Ingredients:
- 3 cups nuts of your choice (try walnuts, almonds, pecans, etc.)
- 1 egg white
- 1/3 cup honey
- 2 t. cinnamon
- 1 t. cardamom
- 1/2 t. sea salt
Directions:
1. Preheat oven to 350 degrees F.
2. Help your child unroll some foil over a baking sheet.
3. Look at the nut selections and measure out three cups of your favorite nuts.
4. Your child can dump them out onto the baking sheet.
5. Show your child how to spread the nuts evenly over the baking sheet.
6. Mix the egg white and honey in a small bowl. Help your child measure the spices and salt and add to the egg-honey mixture.
7. Slowly pour over the nuts.
8. Bake for 15-20 minutes until nuts are crisp but not burned!
When the nuts cool down, your kids can help put them into small jars and wrap with pretty ribbons. Be sure to save some for your family to enjoy. Beware: These nuts are addictive!
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TAGS: VEGETARIAN, HOLIDAY, FOR KIDS, APPETIZERS/SNACKS
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