Tag Archives: easy

Gluten Free Stuffing

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From the gluten free bible by Jax Peters Lowell
(forgive lack of proper capitalization, please.)

*4 cups gf bread, cut into little cubes and lightly toasted
*4 plus 2 tablespoons unsalted butter, divided (6 Tablespoons total)
*1 cup quarter inch diced onion
*1 cup quarter inch diced celery
*1/3 cup quarter inch diced carrot
*16 large fresh sage leaves
*1/8 teaspoon fresh grated nutmeg
*1 pinch dried thyme leaves
*1/2-3/4 teaspoon coarse salt
*24 grinds fresh black pepper
3/4-1 cup broth (gf vegetable or chicken)

1. Put the bread cubes into a mixing bowl. Melt 4 tablespoons of the butter in a small skillet. saute the onion, celery, and carrot until tender. then lightly mix in the veggies with the bread.
2. using the same skillet, melt the remaining 2 T butter. toss in the sage leaves. over medium heat, brown the butter. the butter will be ready when it has a nutty smell, and the sage leaves begin to crisp and brown. remove the sage leaves and place them on a paper towel to drain.
3. pour the brown butter over the bread mixture. chop the sage leaves and lightly mix in with the bread and veggies. season with nutmeg, thyme, salt and pepper. use just enough broth to moisten the stuffing. if you insist on stuffing it inside the bird, leave the mixture on the dry side. for a separate baked side dish, make it a bit moister.
4. transfer stuffing to an ovenproof casserole and bake at 350 degrees (F) until browned on top.

Beefy Mac

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This recipe is from: Beefy Mac – Woman’s Day

 

 

Ingredients

  • 1 pound elbow macaroni
  • 1 pound ground chuck
  • 1 large white onion, finely chopped
  • 2 cloves garlic, minced or pressed
  • 2 cups chopped tomatoes (about 2 medium tomatoes, or use cherry tomatoes halved)
  • 1 cup wiped clean and chopped baby bell mushrooms
  • 2 tablespoons olive oil
  • 1/2 pound Gouda, shredded
  • 1/2 pound sharp cheddar, shredded
  • 1 1/2 cups milk
  • 2 tablespoons chili powder
  • 2 tablespoons cumin
  • 1/2 teaspoon cayenne pepper
  • salt, pepper

Directions

  1. Preheat oven to 350º.
  2. In a large pot, boil macaroni to just under al dente, drain and set aside.
  3. In the bottom of the same pot over medium heat sauté the onion and garlic in the olive oil. When the onions become translucent, add the ground chuck, stirring until it’s brown. When the chuck is cooked through, add the cumin, chili powder, cayenne and a dash of freshly ground pepper. Reduce heat to low and gradually add in pasta while stirring constantly. When meat and pasta are mixed, gradually add in the cheeses while continuing to stir. Mix in the milk, then the tomatoes and mushrooms. Stir and transfer to a baking dish.
  4. Bake, uncovered, for approximately 45 minutes or until cooked through and bubbly.
After making this, there are a few changes I would make. Use 1/2 the noodles, 1/4 the seasoning, use garlic powder instead of cayenne pepper. Slice the mushrooms, instead of chopping them, and saute them with the onion and garlic. Use canned tomatoes, draining 1/2 the liquid.

 

Frozen Hot Chocolate

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I love cold slushy drinks in the winter.  Not sure why, but if you’re like me, you’ll love this concoction!

1/2 cup chocolate syrup (personal note: do NOT use the lite choc syrup, it’s almost bitter)

1 c fat free evaporated milk

1/2 tsp vanilla extract

3 cups ice cubes

Garnish: whipped topping and/or dark chocolate shavings

 

Combine the syrup, milk, vanilla and ice in a blender until smooth.

Pour into glasses and garnish if desired.

To make

  • Mexican Hot Chocolate, add 1/4 tsp cinnamon.
  • Peppermint Hot Chocolate, substitute 1/4 tsp mint extract for the vanilla.  (I would probably just add it in addition to the vanilla!)

 

 

Chicken with Shallots & balsamic vinegar

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If you’ve never cooked with balsamic vinegar before, do not be intimidated by the smell.  It mellows out beautifully.

4 5oz boneless skinless chicken breasts

2 T flour

1/4 t kosher salt

pepper

2 t olive oil

1/2 cup shallots, chopped

1 c chicken broth

2 T balsamic vinegar

1/2 t dried thyme

1 T butter

 

Coat chicken breasts with a mixture of flour, kosher salt, and a dash of pepper.  Heat olive oil in a large nonstick skillet.  Add chicken and cook, turning once, 7 minutes or until golden brown and cooked through.  Remove chicken to a plate and cover to keep warm.  Add shallots to pan and saute until lightly browned.  Add chicken broth, vinegar, and thyme.  Bring to a boil and cook, stirring often, until shallots are tender and sauce is syrupy (about 4 minutes).  Stir in butter.  Remove pan from heat.  Plate chicken, and cover with sauce.

 

From Woman’s Day September 2010.

Lemon Tarragon Chicken (gluten free!!)

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In the past two or three months, I have diagnosed myself with Celiac Disease. While I normally am not for diagnosing yourself, you are forced to do so when your drs won’t cooperate with you. (I think the fact that I am uninsured had a lot to do with it). They were too busy thinking I had cholera, or performing unnecessary surgery. Yes, both of those have happened. Anyhoo, I think I have celiac disease. Which means I cannot consume wheat, rye, barley or related grains. For the rest of my life. So I’m having to learn all over how to cook. Can’t thicken soups or make gravies with regular flour. Can’t use beefy onion soup mix to season things. Below is my first attempt at an actual GF recipe, as opposed to me just throwing stuff together. It sounds really good and I can’t wait to try it!

(From Wheat-Free Recipes and Menus by Carol Fenster, PhD.)

1 T canola oil
4 boneless skinless chicken breast halves
1 c fresh mushrooms, trimmed and halved
1 garlic clove, minced
1.5 t dried tarragon
.5 t ground black pepper
1 (14.5 oz) can low sodium GF chicken broth
2 T cornstarch
2 T GF light sour cream or sour cream alternative
1 t grated lemon zest
4 c cooked purchased GF pasta (noodles or penne)
2 T chopped fresh parsley for garnish

Heat the oil in a large heavy skillet over medium high heat. Add the chicken, mushrooms, garlic, tarragon, and pepper. Cook, uncovered for 15 minutes, or until the chicken is no longer pink, turning once. With a slotted spoon, transfer the chicken and mushrooms to a platter and set aside.

Combine 2 T of broth with the cornstarch in a small bowl. Add the cornstarch mixture and remaining broth to the skillet and cook, stirring, over medium high heat until thickened and bubbly.

Remove about 1/2 cup of the mixture and stir it into the sour cream. (if you use sour cream alternative, you may need to whisk it into the mixture or put it in a blender to fully incorporate it.) Return the sour cream mixture to the skillet along with the chicken and mushrooms. Stir in the lemon zest. Heat to serving temperature but do not boil. Serve over the hot cooked noodles and garnish with the parsley.

Great Iced Coffee (a how to)

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I love coffee, iced or hot.  But I hate paying 5 bucks (or more) for a gourmet cuppa coffee.  Here’s how I make my own iced coffee.  (You can also use the final product in warm coffee, just heat it up in the microwave or on the stove.)

You need:

A french press (or 2 large bowls, a fine mesh strainer and some big filters. But it is worth the price to get the french press, much easier and not as messy).

1 cup coarse ground coffee (either use your own grinder or grind it at the store.  Using pre ground coffee will mean your coffee will be crunchy)

1 qt cold fresh water

Bamboo skewer, long plastic spoon, or a chop stick

1 qt container to store in the fridge

some time

 

I will write these instructions for using a french press, since it is easier.  The amounts will not vary if using the bowls. Put a qt of water in your french press (it will come up to the bottom of the band around the top). Add the ground coffee.  Stir with a bamboo skewer, (do NOT use metal, it will eventually crack the french press). Put on the cover, but do not plunge.  Allow to sit over night.  Gently plunge the coffee, and pour into the storage container (I use a rubbermaid one that fits in the door of the fridge).

To mix up some coffee, add equal parts coffee and milk in a mug, flavor and sweeten as desired.  To make hot coffee, mix equal parts water and coffee, heat as desired, then sweeten and add cream.  I use about 4 oz coffee and 4 oz milk, but play around with the ratios and see what suits your taste.  I usually add some sugar free vanilla torani syrup.  This is a great way to use flavored coffees, since the long brewing time really develops the flavor.

 

This method of brewing also reduces the acidity and the caffeine content of the coffee.

Enjoy!!