Red Cocnut Curry with Chicken & Eggplant

By Edgar Steele,
NFCA Chef Spokesman

Ingredients

• 1 Tbsp garlic, minced
• 1 yellow onion, diced
• 2 Tbsp olive oil
• 2 large chicken breasts
• 1 Tbsp red curry paste (Thai Kitchens brand is gluten-free)
• 1 (8oz) can coconut milk
• 2 cups water
• 1 cube chicken stock (Swanson’s is gluten-free)
• 2 cups eggplant
• 8 fresh basil leaves, torn in pieces
• Salt, to taste

1. In a large saucepan, sauté olive oil, garlic and onion.
2. Add in diced chicken breasts and cook for about 5 minutes.
3. Stir in coconut milk and curry paste and allow to boil for 5 minutes.
4. Add water, chicken stock, and basil.
5. Bring back to a boil and cook until basil is tender (3-5 minutes).
6. Add eggplant.
7. Lower heat and simmer until eggplant is tender (about 10 minutes).
8. Serve with basmati rice.

Gluten-Free, Fresh & Delicious: Laughing Cow Green Pea Risotto

By Vanessa Maltin,
NFCA Director of Programming & Communications

Ingredients

• 6 tablespoons olive oil
• 1 cup yellow onion, diced
• 2 cloves fresh garlic, minced
• 1 1/2 cups Arborio rice
• 3 cups vegetable stock
• 1 cup frozen peas
• 2 cups dry white wine
• 3 triangles Laughing Cow Garlic & Herb cheese
• Salt, to taste
• Pepper, to taste

In medium-sized saucepan heat 3 tablespoons of olive oil. Sauté onions and garlic in oil until they begin to brown. Add rice and remaining olive oil and allow to brown for 2-3 minutes, stirring constantly.

Slowly add vegetable stock one cup at a time and allow liquid to absorb before adding more. After adding 3 cups of vegetable stock, add in frozen peas.

Add in white wine gradually, allowing time for liquid to absorb. After adding second cup of white wine stir in Laughing Cow Garlic & Herb cheese. Allow cheese to melt for about two minutes while stirring constantly. Add salt and pepper to taste. Once cheese is fully melted and liquid is absorbed, remove from heat. Allow to cool for 2-3 minutes before serving.

See more low-cost gluten-free recipes at www.GlutenFreeonaBudget.com.

Ingredients:

• 1 package ground turkey
• ¼ cup gluten-free flour mix, potato flour or millet flour
• 2 tablespoons liquid aminos
• 1 egg
• ¼ teaspoon salt
• ¼ teaspoon pepper
• Garlic powder
• Onion powder
• Cumin
• Turmeric

Directions:

1. Preheat oven to 350 degrees.

2. Mix all ingredients in a bowl.

3. Form 1-inch balls with your hands.

4. Place in glass pan.

5. Cover with foil.

6. Cook in oven for 30 minutes.

7. Remove foil and cook for 10 more minutes.

8. Remove from oven and drain off liquid.

Ingredients:

• 1 egg
• 1 ½ cups certified gluten-free oat pancake mix, plus 2 extra tablespoons
• 6 oz. organic chocolate yogurt
• 6 oz organic vanilla soy milk (yogurt and milk used instead of buttermilk)

Directions:

1. Mix all ingredients together. Use a little more of the mix if needed to create a thick enough batter.

2. Pour ¼ cup on the griddle.

3. To be creative, oil a fun shaped cookie cutter and place on griddle. Then pour batter inside, and once bubbles start forming and popping, remove cutter and then flip over.

Ingredients:

• 1 cup gluten-free flour mix
• 1/2 cup cashew nut flour
• 1 cup ground/chopped cashews
• 1 cup chopped pecans
• ½ cup gluten-free chocolate chips
• 1 tsp vanilla
• 1 tsp baking powder
• 1/8 tsp nutmeg
• ½ tsp cinnamon
• 2/3 sticks of butter

Directions:

1. Preheat oven to 350 degrees.

2. Mix all dry ingredients, excluding chopped nuts and chocolate chips.

3. Add butter and mix.

4. Add nuts and chocolate chips.

5. On a non-greased baking ban, bake 6-7 minutes. Remove and cool at least 5 minutes.

I’m bringing you this recipe courtesy of Cream Hill Estates.

Ingredients:

• 2 cups shredded coconut, unsweetened
• 1 1/2 cup certified gluten-free oats
• 1 1/2 cup raisins
• 2 cups sunflower seeds
• 1/3 cup sesame seeds
• 3/4 cup peanuts or soy nuts
• 1/2 cup dried fruit, apples, cranberries, apricots
• 1/2 tsp. salt
• 1 cup honey
• 1 tsp. vanilla extract
• 1/2 cup peanut butter

Directions:

1. Mix all ingredients together. Thoroughly blend the honey, vanilla and peanut butter. (You may need to mix with greased hands to ensure everything is mixed together.)

2. Line jelly roll pan (rimmed cookie sheet) with greased parchment paper. Pat mixture firmly into pan with greased hands or a heated spoon. If you want thinner bars, use two jelly roll pans.

3. Bake at 275 degrees until golden brown, 50 to 60 minutes. Remove from oven and once again pat firmly to ensure the bars hold together.

4. Cut into bars or squares, depending on what size you want.

Enjoy!

This is the original Toll House recipe, adapted to gluten-free and divided in half. These are really delicious!

Ingredients:

• A heaping 1 3/4 cup rice flour or gluten-free flour mix
• 1/2 tsp. xanthan gum
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 stick butter or non-dairy alternative
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 1 tsp. vanilla
• 1 egg
• 1/2 package gluten-free semi-sweet chocolate chips
• Nuts, optional

Directions:

1. Preheat oven to 375 degrees. Mix sugars and butter until creamy.

2. Beat in egg, then add the dry ingredients except chocolate chips and nuts, if using.

3. Once smooth, add chips and nuts, and roll into balls.

4. Flatten slightly.

5. Bake 8-10 minutes.

6. Let cool on cookie sheets.

7. Remove and eat or store in airtight container.

Note: You can replace the egg with egg replacer or applesauce to make them vegan.

Ingredients:

• Fresh cherries
• Strawberry slices or whole
• Apple slices
• Kiwi, cut in half or star shaped halves
• Honeydew, sliced into spears or cubes
• Green grapes
• Dark seedless grapes
• Small plums, sliced

Directions:

1. If you have a three-tiered tray, top each level with a doily. Cut a hole in the middle if it is the correct size or cut a few pieces to fit each level accordingly.

2. Place your fruit in “clumps” of their own category. Arrange the fruit so no two colors are close to each other – it adds contrast and excitement to the arrangement.

3. If you do not have a three-tiered tray, then various platters of shapes and sizes on a table will also look beautiful. You can even add cheeses if you are indoors or have air-conditioning available.

4. Occasionally refresh your platter (and even the doilies) to add new fruit as people munch away.

Stay cool and enjoy your summer!

My friend Rebecca Subbiah RD, LDN, CPT shared this incredible recipe with me. The recipe is adapted from Dr. Ben Kim with slight alterations.

– Miranda Jade

Makes 10-12 pancakes.

Ingredients:

Pancakes

• 1 cups yellow mung bean
• ½ cup jasmine rice
• 1 zucchini (about 12 oz)
• 1 tsp. unrefined sea salt
• ½ red bell pepper
• 3 green onions
• 1 cup mung bean sprouts
• ½ onion
• ½ – 2 cups filtered water
• ½ tsp. unrefined sea salt
• Virgin coconut oil (to cook)

To serve

• ¼ cup gluten-free soy sauce
• 2 Tbsp. apple cider vinegar or rice vinegar
• Chili oil, to taste

Directions:

1. Soak the mung beans and the rice in water overnight with 1 Tbsp. of whey, yogurt, buttermilk, kefir, lemon juice or vinegar.

2. Cut the zucchini in matchsticks and place in a large bowl with the salt. Toss the zucchini, then set aside and let it sit for one hour to draw out the moisture. Then, seed and dice the red bell pepper and chop the green onion. Peel and cut the onions into medium dice.

3. To blend the mung bean mixture, drain the mung bean and the rice and place in a blender along with the diced onions. Add 1 cup of water and blend. Then slowly add about ¼-½ cup of water while the mixture is blending. Then check the consistency. It should have the consistency of a pancake batter. Add the salt and blend again. Transfer to a large bowl.

4. To prepare the pancakes, squeeze out the liquid from the zucchini and add these to the pancake batter. Fold in diced red bell pepper, chopped green onion and mung beans sprouts until combined.

5. To cook the pancakes, heat a large stainless steel or cast-iron pan over medium-high heat. When the pan is hot, add the oil. Swirl the pan to coat the whole surface with the oil. Ladle the pancake batter into the pan, about 4-5 inches in diameter or even smaller. Lower the heat slightly. Cook until you see bubbles on the top of the surface. With an offset spatula, flip the pancakes and cook for another couple of minutes. Transfer to a plate. Do the same with the rest of the batter, adding coconut oil for every batch.

6. To serve the pancakes, combine the gluten-free soy sauce, vinegar and chili oil. Serve with the pancakes immediately. They are best when hot.

7. Leftover pancakes can be kept in an airtight container and reheated in the oven until hot.

Contributed by Rebecca Subbiah RD, SRD, of ChowandChatter.com.