Cauliflower Tikka Masala

Naturally Gluten-Free Meals

Cauliflower Tikka Masala

Serves 6 people

INGREDIENTS

1 Medium Cauliflower, cut into small florets

1 Tbsp Coconut Oil

½ Tsp Mustard Seed

1 Medium White Onion, diced

6 Cloves Garlic, minced

½ Tsp Ginger, finely grated

½ Green Jalapeno, diced, optional

3 Medium Tomatoes, halved

1 Medium Red Bell Pepper, stem and seeds removed

½ Cup Fresh Cilantro, chopped

¾ Cup Coconut Milk or Cream

¾ Tsp Garam Masala

½ Tsp Ground Corriander

¼ Tsp Ground Turmeric

½ Tsp Ground Cinnamon

½ Tsp Salt, or to taste

Chili Powder, optional

Fresh Cilantro, chopped for garnish

For a non-spicy version - omit the red chili powder and green jalapeno

INSTRUCTIONS

In a large non-stick saute pan, heat coconut oil on medium heat. Add the mustard seeds and allow them to heat up for about 30 seconds. When the seeds begin to sizzle and pop add in the onion, garlic, ginger, and green jalapeno. Mix frequently until the onions become translucent.  Remove the pan from the heat and transfer everything to a blender or tall bowl if using a stick blender.  

Add all the remaining ingredients, except the cauliflower, and blend on high until completely pureed and smooth. Pour the sauce back into the saute pan, and heat the sauce on medium-low to a gentle simmer. Cook uncovered for 10-15 minutes on medium-low heat.

Add all the cauliflower florets to the sauce, toss, and cook, covered, for about 10 minutes on low heat or until the cauliflower is tender. Remove the cover and continue to cook on medium heat, stirring occasionally, for another 10-15 minutes or until the sauce reduces and begins to thicken.

Transfer to a serving bowl and garnish with chopped cilantro.

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

Honey/Lime Chicken & Veggies

Naturally Gluten-Free Meals

MEXICAN HONEY-LIME CHICKEN & VEGGIES

Serves 4-5 people

INGREDIENTS

1 Lb Sweet Potatoes, peeled and cut into 1/2-inch pieces

3 Tbsp Olive Oil, divided

1/2 Cup Red Onion, chopped

3 Cloves Garlic, minced

1 14.5 Oz Can Black Beans, drained and rinsed

1 ½ Cups Frozen Corn

2 Tsp Ancho Chili Powder, divided

2 Tsp Ground Cumin, divided

1/8 Tsp Cayenne Pepper

Salt & Pepper to taste

1 Lb Chicken, cut up

3 Tbsp Fresh Lime Juice

2 Tbsp Honey

1 Cup Cherry Tomatoes, halved

1 Avocado, diced

1/3 Cup Cilantro, chopped

2/3 Cup Queso Fresco Cheese, crumbled, optional

INSTRUCTIONS

Heat 2 Tbsp oil a 12-inch non-stick skillet over medium heat. Add sweet potatoes, sauté 3 minutes. Cover and let cook until nearly softened, stirring occasionally, about 8-10 minutes. Add in onion and garlic and sauté (uncovered), 1 minute. Add in black beans, corn, 1 tsp chili powder, 1 tsp cumin, cayenne pepper and season with salt and pepper to taste. Let cook, stirring frequently, until corn is heated through and potatoes are soft, about 2 minutes longer. Transfer to a large bowl.

Chicken

Heat remaining 1 Tbsp oil in same skillet over medium-high heat and add chicken. Season the chicken with remaining 1 tsp chili powder, 1 tsp cumin and salt and pepper. Cook, turning occasionally until chicken is cooked through and begins to brown slightly.

In a small bowl whisk together lime juice and honey. Return sweet potato mixture to skillet once chicken is cooked through, along with tomatoes and avocado. Add honey lime mixture and cilantro and toss to coat. Serve immediately over brown rice if desired and sprinkle with Queso Fresco if desired.

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

MoroccanTagine Chicken

Naturally Gluten-Free Meals

MOROCCAN TAGINE CHICKEN

W/Italian White Beans

Serves 2-3 people

INGREDIENTS

1 Tbs Olive Oil

2 Garlic Cloves, minced

3/4 Lb Chicken Breast, boneless

1 Large Onion, chopped

5 Prunes, pitted and chopped

2 Tbs Golden Raisins

1 Cup Chicken Broth

3/4 Tsp Ground Cumin

3/4 Tsp Paprika

1/4 Tsp Ground Coriander

1/4 Tsp Turmeric

1/4 Tsp Cinnamon

INSTRUCTIONS

In a large skillet over med/high heat add olive oil and garlic. Season chicken with salt & pepper and cook chicken pieces 2 mins on each side to brown, then add onions, prunes, raisins and broth. Mix spices in a small dish and sprinkle over chicken. Cover and reduce to med heat. Cook 7 to 8 mins until chicken is cooked through (internal temp of 165), remove lid and stir. Cook another 2 to 3 mins, to thicken slightly. Adjust the seasoning to taste.

Italian White Beans

1/2 Tbs Olive Oil

1/4 Small Onion, diced

1 Garlic Clove, minced

1/2 Tbs Dried Rosemary

1 Tbs Tomato Paste

15 Oz Cannellini Beans, drained & rinsed

Heat oil in skillet on medium and add onion, garlic & rosemary. Sauté for 4 to 5 mins, until fragrant and onion is translucent. Stir in tomato paste and a splash of water if the mixture seems dry. Add beans and salt & pepper, to taste. Cook & stir until heated through, 4 to 5 more minutes.

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

Tibetan Sha Shogok

Natually Gluten-Free Meals

Sha Shogok, Tibetan Beef Short Ribs

Serves 4 people

INGREDIENTS

2-3 lbs Beef Short Ribs

2 Tbls oil

2 Red Onions, chopped

½ Tbl Fresh Ginger, minced

6-8 Cloves Garlic, minced

4-6 Pieces Star Anise

Salt & Pepper, to taste

2 Cups Beef Stock

5-6 Potatoes, peeled & cut into chunks

DIRECTIONS

In a large stewpot, on medium high, heat 2 tablespoon oil. Add the chopped onions and ginger and fry until the onion softens. Add garlic and star anise and fry until aromatic. Add the meat, salt & pepper, and let the meat brown slightly. Once the meat browns add ½ cup of the stock and deglaze the pan. Lower the heat to medium low and add the remaining stock and continue to cook, covered, until the meat is tender, about an hour. Add a bit more stock if needed and the potatoes and continue to cook, covered, until the potatoes are done, about another 15-20 minutes. 

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

Crockpot Cranberry Chicken

Naturally Gluten-Free Meals

CROCKPOT CRANBERRY CHICKEN

W/Cabbage Steaks

Serves 6-7 people

INGREDIENTS

4 Lbs Whole Chicken

15 Oz Whole Cranberry Sauce, canned

1/4 Cup Brown Sugar

1/4 Cup White Vinegar

1/2 Cup Ketchup

1 Tbs Garlic Powder

1 Tbs Onion Powder

INSTRUCTIONS

Discard giblets, if there are any. Rinse chicken and pat dry. Spray slow cooker with cooking spray, and place chicken inside. In a medium bowl, whisk cranberry sauce, brown sugar, vinegar, ketchup, garlic, onion powder & 1 cup water. Pour mixture over chicken and cook on low for 6-7 hours.

Cabbage Steaks

1 cabbage

1 tbs vegetable oil

Preheat oven to 400 degrees. Cut cabbage into 1/2 inch thick steaks (this works best if you slice across the cabbage, rather than in the direction of the core). Brush cabbage steaks with oil on both sides and place onto cookie sheet. Season generously with salt & pepper. Roast for 17 to 20 mins or until caramelized.

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

Batter for Fried Foods

Naturally Gluten-Free

BATTER FOR FRIED FOODS

 

INGREDIENTS

 

½ Cup GF Cup4Cup Flour, any brand

½ Cup Liquid, water/milk/GF beer

3 Tbls Corn Starch

¼ Tsp Salt

½ Tsp Baking Soda

1 Tbls Oil

Garlic Powder to taste, optional

 

DIRECTIONS

 

Mix all ingredients together and allow batter to sit for 15 minutes. Dip whatever you want in it, seafood, chicken, vegetables, then fry in hot oil, just enough so that they float. Turn the pieces over so that they cook evenly brown on all side.

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

Italian Lentil Stew

Naturally Gluten-Free Meals

ITALIAN LENTIL BROCCOLI STEW

Serves 2-3 people

INGREDIENTS

3 Carrots, chopped

1 Onion, Medium, chopped

3 Garlic Cloves, minced

4 Tbs Olive Oil

3/4 Cup Lentils, dried

30 Oz Red Kidney Beans, drained & rinsed

6 Cups Vegetable Broth

1 1/2 Tsp Oregano, dried

16 Oz Broccoli, chopped

INSTRUCTIONS

Place carrots, onion, garlic and oil in a large saucepan. Cover and cook over med heat for 5 mins, or until vegetables start to soften. Stir in lentils, beans, broth and oregano and season with salt & pepper. Cover and bring to low boil. Reduce heat to low and continue to cook for 20 mins, or until lentils are soft. Stir in broccoli and simmer for 5 mins more until broccoli is just crisp-tender. If desired, add some water to thin the stew to desired consistency.

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

Peri Peri Chicken

 Naturally Gluten-Free Meals

Portuguese Peri Peri Chicken W/Potatoes

Serves 6 people

INGREDIENTS

1 Chicken, cut-up

1 ½ Lbs Potatoes, sliced into rounds

Sea Salt to taste

Marinade

2 Dried Ancho Chilies, re-hydrated

2 Tbls Smoked Paprika

6 Cloves Garlic, crushed

1 Tsp Coriander

¼ Cup Red Wine Vinegar

¼ Cup Olive Oil

1 Tbl Sea Salt

½ Tsp Pepper

Cilantro Sauce

1 Cup Plain Yogurt

1 Bunch Cilantro, chopped

½ Tsp Sea Salt

½ Tsp Coriander

Pepper to taste

1 Tbl Lemon Juice

1 Tbl Olive Oil

INSTRUCTIONS

Preheat oven to 400 F

Large rimmed baking pan

Rehydrate dried chilies by placing them into small pot of boiling water. Turn off the heat and allow the chilies to set for 10-20 minutes.

Place the chilies, paprika, garlic, coriander, vinegar, olive oil, salt & pepper in a bowl and blend until smooth with a stick blender.  Brush a layer of marinade on the bottom of a large, rimmed, sheet pan. Place the potato rounds on top of the marinade overlapping slightly but not too much, and sprinkle with salt.  Place the chicken, skin side up, on top of the potatoes and brush with the marinade. Turn the chicken over, skin side down, brush with the marinade and place in the hot oven. Set the remaining marinade aside to be used later and set a timer for 15 minutes.

After 15 minutes, turn the chicken over and brush all of the remaining marinade on the skin side. Return to the oven and bake until cooked through another 15-20 minutes, until the chicken reaches an internal temperature of 165 F.  To crisp the skin and get it deeply brown, broil for a few final minutes.

Serve the Peri Peri Chicken with this cooling Cilantro Yogurt Sauce. While chicken is roasting, combine yogurt, cilantro, coriander, lemon juice, olive oil, salt & pepper together in a tall bowl, using the stick blender to mix. 

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

Bacon & Sweet Onion Jam

Naturally Gluten-Free Meals

Bacon & Sweet Onion Jam

INGREDIENTS

1 Pkg Bacon, chopped

3 Large Sweet Onions, chopped

½ Cup Balsamic Vinegar

¼ Cup Brown Sugar

Salt and Pepper

INSTRUCTIONS

In a large, flat bottom, skillet or pan over medium-high heat, cook the bacon stirring occasionally, 8 to 10 minutes or until crisp. Remove bacon, reserving drippings in the skillet. Add the chopped onions and sauté until tender. Be patient, stir occasionally, and wait for the onions to get caramelized. When the onions are browned, and the edges begin to get a bit crispy, remove the pan from the heat.

Using a stick blender, give the mixture a few quick pulses, just enough to smooth out about 50% leaving the remaining onion pieces whole. Return the pan to the heat, add the cooked bacon, vinegar, sugar and salt & pepper to taste. Once everything begins to bubble again, turn off the heat and leave the pan on the burner, stirring occasionally until it reaches room temperature. The jam can be enjoyed warm on burgers & hot-dogs, or mix with sour cream, cream cheese, or soft goat cheese to create a tasty dip. Store the mixture in a glass container in the refrigerator to enjoy when 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

Lemon Fish Dinner

Naturally Gluten-Free Meals

LEMON FISH DINNER

W/Tomato & Corn Salad

Serves 2-3 people

INGREDIENTS

3/4 Lb Red Potatoes, sliced

1 Tbs Olive Oil, divided

1/2 Bunch Asparagus, trimmed

1 Lb White Fish Fillet

1 Lemon, thinly sliced

Pink Sea Salt & White Pepper to taste

INSTRUCTIONS

Preheat oven to 425.

Toss potatoes with half the oil and season generously with salt & pepper. Spray baking dish with cooking spray and place potatoes in dish and bake for 30 mins. 

While potatoes are cooking, spray a baking sheet with cooking spray. Place asparagus and fish on baking sheet and top with lemon slices. Drizzle with remaining olive oil and season with salt and pepper. Bake with potatoes for final 15 mins or until fish flakes easily with a fork. Serve fish and veggies with baked lemon slices.

Tomato & Corn Salad

1 Tomato, chopped

1 1/2 Tbs Olive Oil

1/2 Tbs Red Wine Vinegar

1 Garlic Clove, minced

2 1/4 Tsp Fresh Lemon Juice

5 Oz Frozen/Fresh Corn

2 Scallions, chopped

Pink Sea Salt & White Pepper to taste

In a small bowl whisk together 1 tbs of the oil, vinegar, & lemon juice and season with salt & pepper, then toss in the tomato and let sit for 10 mins or longer. Heat remaining oil in small skillet, add corn, scallions and garlic and cook for 5 minutes. Mix with tomato & serve.

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

Bean Chilaquiles w/Avocado

Naturally Gluten-Free Meals

Bean Chilaquiles w/Avocado

Serves 2-3 people

INGREDIENTS

1 tbs Olive Oil

6 Corn Tortillas, cut into triangles

1 Cup Salsa, mild or medium

8 Oz Pinto Beans, drained & rinsed

3 eggs

1 avocado, peeled & chopped

INSTRUCTIONS

Heat oil in large skillet over med/high heat. Add tortilla triangles to skillet and toss until browned and crisp. Remove from pan and set aside. In same pan, add salsa and beans and stir. Once mixture comes to a simmer, create 3-small wells with the back of a spoon around the perimeter of the pan and crack eggs into wells. Cover and cook 7-9 mins until eggs are set but still runny. Remove from heat, arrange crisp tortillas around the outside edge, top eggs with avocado, and serve while still warm. Optional toppings can include; cheese, sour cream, cilantro or hot sauce.

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