Gluten-Free Recipes for Dairy-Free
Carrot & Ginger Bisque
April 5, 2010Carrot & Ginger Bisque
yields 2/12 gallons
- 4oz blended oil
- 4 large onions
- 1/2 cup Chopped Garlic in Oil (RC Chopped Garlic in Oil)
- 12 lbs carrots rough cut with skin left
- 6lbs cubed butternut squash
- 1 1/2 gallons prepared Chicken Base (RC Reserve Collection Chicken Base)
- 1/2 gallon orange juice
- 3 bay leaves
- 1 tsp while pepper
- 1 tablespoon salt
- 1 cup ginger puree ( such as RC Fine Foods ginger puree)
- 1/4 tsp nutmeg
- 1/4 tsp ground thyme
- Orange Extract (such as RC Fine Foods orange extract) to taste
In a heavy gage soup pot, heat blended oil and add chopped onions then brown slightly. Add chopped garlic in oil and saute till aromatic. Add carrots, butternut squash, prepared chicken base, orange juice, and bay leaves. Cook mixture until carrots & squash are tender enough to puree. Puree soup and add rest of ingredients. Finish seasoning with orange extract.
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TAGS: DAIRY-FREE, SOUPS/STEWS
Chicken Cacciatore
February 1, 2010Chicken Cacciatore
Courtesy of Chef James Harris
Ingredients:
1 Tbsp. extra virgin olive oil
1 lb. whole skinless & boneless chicken breast, cut in 4 pieces
1 medium red onion, chopped
3 garlic cloves, chopped
8 oz. sliced white mushrooms
3 Tbsp. chopped flat-leaf parsley, divided
1 Tbsp. chopped fresh rosemary, or 2 tsp. dried, crumbled
1 can (about 15 oz.) diced tomatoes, with their juices
2 Tbsp. tomato paste
1 Tbsp. red wine vinegar
Salt and freshly ground black pepper
Heat the oil in a medium skillet over medium-high heat. Brown the chicken lightly on both sides, about 8 minutes. Transfer the chicken to a plate and set aside.
In the same pan, sauté the onion until translucent, about 4 minutes. Add the garlic and cook 1 minute longer. Add the mushrooms and cook, stirring often, until they release their liquid and soften, about 6 minutes. Mix in 2 tablespoons of the parsley and the rosemary. Add the tomatoes, tomato paste and vinegar, scraping the bottom of the pan with a wooden spoon to incorporate any browned bits into the sauce.
Return the chicken to the pan. When the sauce bubbles, reduce the heat, partially cover and simmer 15 minutes. Turn the chicken and cook until it is no longer pink in the center at the thickest part, about 5 minutes longer. Season to taste with salt and pepper.
Divide the Cacciatore among 4 plates.
Serve with White Rice
Garnish with the remaining parsley and serve.
About Chef James W. Harris II
Chef Harris (of Harrah’s Resorts in Atlantic City) was trained in the culinary arts at Johnson & Wales University. He has qualified as a GREAT Guide as part of NFCA’s Gluten-free Resource Education and Awareness Training program. This qualification enables Chef Harris to assist chefs and restaurants desiring to learn about gluten-free cooking—the right way!
A former Marine, Chef Harris has seen food preparation across the spectrum. Chef Harris has practiced has his culinary arts at Harrah’s in St. Louis and, now, in Atlantic City. Before working with Harrah’s, Chef Harris worked at a number of well-known restaurants, including Outback Steakhouse, Aramark, and Delta Queen Stream Boat Company in New Orleans.
For those who go to Atlantic City and want to be certain that they can dine at a facility that is familiar with gluten-free cooking, Harrah’s Resort is the place to go.
They concentrate on building loyalty and value by being the most service-oriented, technology-driven, geographically diversified company in gaming. Gluten-free dining is part of this high level service.
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TAGS: DINNER, DAIRY-FREE
Tomato Roasted Chicken Breasts
January 4, 2010Tomato Roasted Chicken Breasts
Courtesy of Blue Diamond
Ingredients:
- 6 chicken breasts
- 1 small can of tomato paste
- 1 tablespoon of brown sugar
- 1 teaspoon oregano
- 3 pieces of cooked bacon
- 15 Nut Thin Smokehouse Crackers
Directions:
Mix tomato paste, brown sugar, and oregano together. Using hands, completely coat chicken breasts with mixture. Place in oiled 9 x 12 baking dish. Bake at 350 for about 45 minutes.
Place bacon and crackers in food processor and blend until fine crumbs.
Top with crumbs for the last 10 minutes.
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TAGS: DINNER, DAIRY-FREE
Bananas in Coconut Milk
December 14, 2009Bananas in Coconut Milk
Courtesy of Thai Kitchen
Prep Time: 5 minutes
Cook Time: 12 minutes
1 can (14 ounces) Thai Kitchen® Coconut Milk
3 tablespoons palm sugar
1 teaspoon vanilla extract
Pinch salt (optional)
3 large bananas, peeled
1. Mix coconut milk, sugar, vanilla and salt in medium saucepan. Bring to simmer on medium heat, stirring occasionally.
2. Cut bananas in half lengthwise, then into 2-inch pieces. Stir bananas into coconut milk mixture. Reduce heat to low; simmer 10 minutes, stirring occasionally. Serve warm bananas with coconut milk.
Makes 4 servings.
Test Kitchen Tip: Palm sugar, commonly used in Thai cooking, can be found in most Asian groceries. If unavailable, substitute granulated sugar.
Nutrition Information Per Serving: 339 Calories, Fat 19g, Protein 2g, Carbohydrates 40g, Cholesterol 0mg, Sodium 30mg, Fiber 3g
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TAGS: VEGETARIAN, VEGAN, DESSERT, DAIRY-FREE
Spicy Thai Nuts
November 9, 2009Spicy Thai Nuts
Courtesy of Thai Kitchen
Prep Time: 5 minutes
Cook Time: 15 minutes
- 3 tablespoons Thai Kitchen® Spicy Thai Chili Sauce
- 1 teaspoon peanut or vegetable oil
- 2 cups unsalted peanuts, whole almonds or macadamia nuts
- 1 teaspoon sea salt
- Preheat oven to 350°F. Mix chili sauce and oil in medium bowl. Add nuts; toss to coat well. Add sea salt; toss to coat well.
- Spread nuts in single layer on large baking sheet sprayed with no stick cooking spray.
- Bake 10 to 15 minutes or until nuts are golden, stirring occasionally.
Makes 2 cups or 10 (3-tablespoon) servings.
Variation: Sweet & Spicy Thai Nuts: Add 1 tablespoon brown or granulated sugar with sea salt; toss to coat well.
Nutrition Information Per Serving: 197 Calories, Fat 17g, Protein 5g, Carbohydrates 6g, Cholesterol 0mg, Sodium 282mg, Fiber 3g
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TAGS: VEGETARIAN, DAIRY-FREE, APPETIZERS/SNACKS
Green Curry Vegetables
October 19, 2009Green Curry Vegetables
Courtesy of Thai Kitchen
Prep Time: 10 minutes
Cook Time: 6 minutes
- 1 to 2 tablespoons Thai Kitchen® Green Curry Paste
- 1/4 cup water
- 2 tablespoons vegetable oil
- 1 clove garlic, minced
- 4 cups assorted vegetables, such as broccoli florets, bell pepper strips, sliced mushrooms, sliced onions and snow peas
- Mix curry paste and water in small bowl until well blended. Set aside.<
- Heat oil in large skillet on medium-high heat. Add garlic; stir fry 15 seconds. Add vegetables and curry paste mixture; stir fry 3 to 5 minutes or until vegetables are tender-crisp.
Makes 4 servings.
Nutrition Information < br/> Per Serving: 95 Calories, Fat 7g, Protein 2g, Carbohydrates 6g, Cholesterol 0mg, Sodium 135mg, Fiber 2g
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TAGS: DAIRY-FREE, SOUPS/STEWS, DINNER
Sweet and Spicy Noodles
September 7, 2009Sweet and Spicy Noodles
Courtesy of Thai Kitchen
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TAGS: DINNER, DAIRY-FREE
Vegetarian, Wheat & Dairy-Free Enchiladas
May 3, 2009Vegetarian, Wheat & Dairy-Free Enchiladas
courtesy of Heather Strang
-1 can black beans
-1 can refried beans (I love chili lime flavor)
-1 can enchilada sauce (red or green – your choice!)
-1 red pepper, chopped
-1 avocado, chopped
-1 8oz. package of non-dairy cheese – like Lisanatti almond pepperjack, grated
-Salsa, as needed
-1 package small corn tortillas (I love Trader Joe’s brand)
-9×13 glass baking dish
Preheat oven to 350. Soften tortillas by placing them on stove burner set to low for a few seconds each side. Heat up black and refried beans in one pan, add 1/8 cup cheese. Heat enchilada sauce on low. Scoop bean mixture, 1T enchilada sauce, red pepper, avocado, a sprinkling of cheese and 1T salsa into corn tortilla. Roll up and place in baking dish. Repeat until dish is full. Pour remaining enchilada sauce over the top of rolled tortillas. Sprinkle cheese over top until lightly covered. Bake 30 minutes.
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TAGS: VEGETARIAN, DINNER, DAIRY-FREE
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
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