Grilled Chicken W/Peanut Sauce

Naturally Gluten-Free Meals

GRILLED CHICKEN BREAST WITH PEANUT SAUCE

W/ Quinoa, Avocado & Lemon

INGREDIENTS

1 Lb Chicken Breast, boneless

3/4 Cup Chicken Broth

1/4 Cup Peanut Butter

2 1/2 Tbs Coconut Aminos

2 Tbs Fresh Lime Juice

1 Tbs Brown Sugar

2 Garlic Cloves, minced

1/4 Tsp Fresh Ginger, finely minced

1/2 Tbs Fresh Cilantro, Chopped (Optional)

1/4 Tsp Cayenne Pepper (Optional)

INSTRUCTIONS

In small bowl, whisk together broth, peanut butter, coconut aminos, lime juice, brown sugar, garlic, cayenne pepper if using & ginger. Set aside 3/4 cups of sauce in small saucepan and place remaining mixture in shallow dish. Add chicken to dish and turn to coat, then place in fridge for up to one hour, if time allows.  Preheat broiler and lightly oil broiler pan (or grill). Remove chicken from the marinade and broil/grill chicken for 15 mins, turning chicken over once halfway, until cooked through (internal temp of 165). While chicken is cooking heat sauce over med heat for 5 mins until mixture bubbles and begins to thicken. Serve sauce over chicken and top with cilantro, if using.

Quinoa with Avocado & Lemon

1/2 cup Quinoa

1 cup Vegetable Broth

1/2 Avocado, peeled & chopped

2 Scallions, chopped

1/2 Tomato, chopped

1/2 tbs Olive Oil

1/2 tbs Fresh Lemon Juice

Salt & Pepper to taste

Place quinoa into a fine-mesh strainer and rinse well under cool running water. Drain well and set aside. In a medium saucepan bring broth to boiling. Slowly add the rinsed quinoa to the broth and return to boiling. Cover the pan, lower the heat to medium-low, and simmer about 15 minutes or until the quinoa is tender. Fluff the quinoa with a fork and place in bowl. Stir in avocado, scallions, tomato, olive oil & lemon juice and season with salt & pepper.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Irish Colcannon

Naturally Gluten-Free Foods
COLCANNON
Serves 6 people

INGREDIENTS

2 lbs Potato, peeled and cut

½ cup Butter

Several pieces Bacon or Sausage, finely chopped

½ small Cabbage, finely shredded

¾ cup Heavy Cream

Salt & Pepper to taste

DIRECTIONS

Tip the potatoes into a large saucepan of water and bring to a boil. Simmer for 15-20 mins, or until the flesh is tender when pierced. Meanwhile, heat quarter of the butter in a saucepan, then fry the bacon or sausage and half the cabbage for 5 mins. Turn off the heat and set aside. Drain potatoes in a colander and mash potato until smooth. Add cream with remaining butter and beat into the potato. Add bacon and cabbage to potato and mix. Then season with salt & pepper.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Creole Spice Mix

naturally Gluten-Free Spice Mixes

CREOLE SPICE MIX

 
INGREDIENTS
 
1/3 Cup Paprika
3 Tbls Dried Oregano
3 Tbls Black Pepper
2 Tbls Dried Basil
2 Tbls Kosher Salt
1 Tbls Cayenne Pepper
1 Tbls Granulated Onion
4 Tsp Dried Thyme
4 Tsp Granulated Garlic
 
DIRECTIONS
Air-Tight Storage Container w/Shaker Lid
 
Measure all ingredients into an air-tight storage container and shake well. Label and store in a cool, dry space away from sunlight.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Cream Cheese Frosting Vintage Recipe

Naturally Gluten-Free Desserts

CREAM CHEESE FROSTING

Vintage Recipe

INGREDIENTS

1/2  Cup Cream Cheese or Soft Goat Cheese

2  Cup Confectioner’s Sugar

1  Tsp Vanilla

Milk or Coconut Milk

 

DIRECTIONS

 

Soften cream cheese.  Add confectioner’s sugar and vanilla.  On high speed, add just enough milk to make frosting spreadable.  Place cakes on serving trays and frost tops with cream cheese frosting.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Bacalhau Portuguese Fish Cakes

 
Naturally Gluten-Free Meals

Bacalhau

Portuguese Fish Cakes

Gluten-Free traditional fish cakes from Portugal. Torpedo-shaped fish cakes prepared with salt cod, mashed potatoes, egg, onion and parsley.
 
INGREDIENTS
1.5 lb Salt Cod Fish
1.5 lb Russet Potatoes
1 ½ Cup Onion, finely chopped
1 Cup Parsley, chopped
¼ Cup Garlic, finely chopped
2 Eggs, lightly beaten
 
Vegetable Oil, for deep frying
Lemons, sliced
 
INSTRUCTIONS
Prepare the salt cod a day or two before making the fish cakes. In the refrigerator, soak the salt cod in cold water for 24-48 hours and change the water each evening, and again in the morning.
 
Peel and cut potatoes for boiling, place them into a large pot and cover with water. Chop the parsley, the onion, and the garlic very finely. Boil the potatoes until done, about 30 minutes. To test for doneness, pierce a potato with a sharp knife and lift up out of the water. If the potato falls off easily, they’re done. Pour the potatoes in a large strainer or colander and allow to cool.
 
If you can save the potato water, simply reuse that. If not refill the pot with fresh water and add the salt cod. Bring to a boil, then reduce the heat to a soft boil to cook for about 8 minutes. The cod will begin to fall apart when it’s done.
 
Move the cooled potatoes to a large bowl or mixer for mashing. Add the chopped onion, parsley and garlic to the potatoes, don’t mix yet. Pour the cod in the strainer and allow to cool. Once cool to the touch, begin to remove the skin and bones from the fish. Work one fish at a time while crumbling in your fingers, careful to check for bones. Mash the potatoes, chopped items, eggs, and cod together with a potato masher or mixer, to achieve a rough mash, not smooth or creamy.
 
Using a small/medium scoop or two tablespoons scoop the mash and shape into a torpedo shape.  Fry the fish cakes until golden brown. Drain on a plate lined with paper towel. Serve hot, warm or chilled, with a few wedges of lemon.
 
Note:    Russet potatoes work best because they tend to be dry. Too much moisture in the final mix with cause bubble-up issues when frying.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Sweet and Sour Sauce

Naturally Gluten-Free Sauces

SWEET & SOUR SAUCE

 
INGREDIENTS
 
3 Cups Tomato Puree
¾ Cup Pineapple Juice, unsweetened
1/3 Cup Honey
1/3 Cup Coconut Aminos
¼ Cup Tomato Paste
2 Tbl Apple Cider Vinegar
2 Tbl Dijon Mustard
1 ½ Tsp Salt
½ Tsp Ginger,
½ Tsp Onion Powder
 
DIRECTIONS
Glass Storage Container
 
In a small pot, over medium-high heat, add all ingredients and whisk to combine.  Once mixture begins to boil, reduce heat to low, and cook for 10-15 minutes stirring occasionally, while the sauce thickens. Once the sauce is thick, remove from the heat and allow cooling.
 
Store Sweet & Sour Sauce in an airtight glass jar in the refrigerator to use as needed.

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida

Grandma's Sunday Soup, Vintage Recipe

Naturally Gluten-Free Meals

GRANDMA’S SUNDAY SOUP

100 Year Old Vintage Recipe 

Makes 6 servings

INGREDIENTS

Meatballs

½ Lb Ground Beef

½ Lb Ground Pork

1 Egg

½ Cup Cooked Rice 

¼ Tsp Salt 

1 Tsp Parsley 

DIRECTIONS

Heat the oven to 400° F

Rimmed sheet pan lined with parchment

In a large bowl, mix all ingredients and shape into meatballs lined up on the sheet pan. Bake for about 15 minutes until browned and cooked through. When done, remove from the oven and allow cooling before transferring to a large pot, with cover, on the stove-top.

Soup 

4 Cups Broth, Beef or Vegetable

1 12oz Can Stewed Tomatoes 

½ Cup Onion, diced

¼ Cup Celery, chopped 

¼ Cup Parsley, chopped 

½ Tsp Onion Powder

½ Tsp Garlic Powder

¼ Tsp Oregano 

¼ Tsp Basil 

1 Bay Leaf 

Salt & Pepper, to taste

Over medium/high heat, add the remaining ingredients to the pot and bring to boiling. Reduce heat, cover, and simmer for one hour. Stir occasionally to break up tomatoes. Remove the bay leaf and serve while still warm. 

NOTE: Always read labels carefully

CarolAnne Le Blanc

Gluten-Free Naturally: https://glutenfreeforlife1.blogspot.com

Gluten-Free Travel:  https://glutenfreeinflorida2.blogspot.com

FaceBook:  http://www.facebook.com/glutenfree.inflorida