gluten free

All posts tagged gluten free

Pesto Chicken and Quinoa Salad (Gluten-Free)

Published January 23, 2014 by jenmatteson

Do you ever feel overwhelmed with the amount of odds and ends in your refrigerator that are on the edge of going bad?  Maybe ‘overwhelmed’ isn’t the correct word – terrified seems more like it.  At least for me.  I hate wasting, and I despise throwing food away because I’ve let it go bad.  In fact, it even irks me when other people let food go bad and have to throw it away.  I know, this is a bit of an issue.  But, there are starving kids in ….  well, you know.  Don’t get me wrong, if it has gone bad, throw it out.  But, my point is that you should be aware of what you’ve got and what needs to be used up before meeting it’s demise.

Pesto Chicken and Quinoa Salad

I truly just threw this salad together one day with a ton of leftover stuff in my fridge (cooked quinoa, shredded chicken and shredded cabbage), and it was so good, I had to re-create it and share it with you.  This is a fantastic, healthy, fresh salad.  It is packed with flavor, it’s quick, and is a perfect weekday lunch!  It’d even be great to bring camping, on a picnic, or even to a potluck.  Bonus, it’s gluten-free! Don’t have these leftovers in your fridge, it’s okay, you could use rice or couscous instead of quinoa (of course, these alternates aren’t GF); turkey or beans instead of chicken; and broccoli slaw, arugula or spinach instead of cabbage.  Get creative!

What has been your favorite recipe you’ve made with leftovers?

Pesto Chicken and Quinoa Salad
Pesto Chicken and Quinoa Salad

Source: Pigzilla Original
Servings:

Ingredients:

1 cup cooked quinoa
1 boneless, skinless chicken breast, cooked and shredded
1/2 cup shredded cabbage (broccoli slaw would be great, too!)
2 tbsp. basil pesto
1/4 cup sun-dried tomatoes
2 tbsp. balsamic vinegar
2 tbsp. olive oil
salt and pepper
2 green onions, chopped

Directions:

1. In a medium bowl, mix together quinoa, chicken, cabbage and sun-dried tomatoes.  Stir in pesto until evenly coated.

2. In a small bowl, whisk together vinegar and olive oil.  Pour over salad a little at a time until coated as desired.  Season with salt and pepper to taste.  Garnish with green onions.

Double Chocolate Peanut Butter Brownies – Gluten Free!

Published October 13, 2013 by jenmatteson

This weekend we helped one of our good friend’s parents rebuild their deck.  Well, Nate helped.  I helped the ladies supervise and delegate (and drink wine) 😉  Knowing that it was going to be an all day event, I wanted to bring something to share.  We were told food and beer would be provided, but I couldn’t bring myself to show up empty-handed, so I brought these insanely indulgent GF brownies, as well as Asian Chicken Lettuce Wraps (substituting Tamari – a GF product – for soy sauce).

Double Chocolate Peanut Butter Chip Brownies

My girlfriend has recently been eating gluten-free, which has made me much more conscious of what I make for her.  It’s really surprising how many substitutes and alternatives there are out there for products that contain gluten, and you don’t even need to spend a fortune or visit your closest Whole Foods!

Double Chocolate Peanut Butter Chip Brownies

My Food and Wine magazine arrived just In time!  There was a small section dedicated to Tu-Lu’s Bakery, which specializes on gluten-free and vegan products.  This recipe was tried over and over again to get them exactly perfect, densely chocolaty but not too fudgy.  I must say that I agree.  These brownies were amazing, and I especially love the peanut butter chips!  While this is gluten-free recipe, it is by no means healthy.  No wonder they are so delicious!  A quick tip – use the biggest mixing bowl you have to mix the batter – mine was filled to the rim and I could barely mix all the ingredients without spilling on the counter.  More batter for me, I guess 😛

Double Chocolate Peanut Butter Chip Brownies

Double Chocolate Peanut Butter Chip Brownies

Source: Adapted from Food and Wine
Servings: Makes 24 brownies

Ingredients:

3 sticks unsalted butter
3/4 lb dark chocolate, finely chopped
3/4 cup plus 2 tbsp white rice flour
3/4 tapioca flour
1/2 tsp kosher salt
6 large eggs
3 cups sugar
1 tbsp vanilla extract
1 cup peanut butter chips
1/2 cup semisweet chocolate chips

Directions:

1. Preheat oven to 350 degrees.  Lightly grease a 9×13-inch baking pan.

2. Place butter in top of double boiler filled with water, simmer over medium-low heat.  Melt butter, stirring occasionally.  Add dark chocolate and stir until melted.  Remove from heat.

3. In a small bowl, whisk the rice flour, tapioca flour and salt.  In a large bowl (your very largest mixing bowl – trust me), whisk the eggs with the sugar and vanilla until blended.  Fold in the dry ingredients until incorporated, then fold in the peanut butter and semisweet chocolate chips.  Fold in the melted chocolate until all ingredients are well combined.  Pour mixture into prepared baking dish.

4. Bake for about 1 hour and 15 minutes, until the brownies are slightly puffed and a tester comes out clean.

Meatless Monday: Summery Fresh Tomato Soup

Published October 7, 2013 by jenmatteson

Yes, I know.  October might be a little late in the season to be posting a “summery” recipe, but guess what?  My tomatoes don’t start getting crazy until late August/September.  We left for California mid-late August, with only our cherry tomatoes blowing up.  My Big Boys were big, but green.  When we returned the first week of September, we had more tomatoes than we could handle.  I made salsa, and several batches of marinara sauce and stewed tomatoes to freeze.

Summery Fresh Tomato Soup

Food and Wine certainly had my number, because one of my daily emails was summery fresh tomato soup.  In September, the weather is always hit or miss.  It could be 85 degrees and sunny, or it could be 42 degrees and rainy or gloomy.  So, soup isn’t so weird at this time of year.  Seeing as though I had a butt-load (this is a technical term) of tomatoes, I thought this would be excellent to make.

The peeling and seeding the tomatoes is the most work in this recipe, and that’s not much at all.  I just dropped the tomatoes in boiling water for about a minute, transferred to ice water, and peeled.  I then seeded them easily by cutting them in half, horizontally, then cutting out the seeds with a paring knife.

Summery Fresh Tomato Soup

The soup was exactly how it sounds, fresh!  Some people like tomato soup made with cream, and you can certainly add some for a little luxury, but I think it’s completely unnecessary.  The soup is thick and rich, without being heavy (if that makes any sense at all).  The basil gives it the freshness, and the meaty tomatoes give it the rich thickness.  Add some crusty French bread for dipping and you’ll be in heaven!  If you use vegetable broth, this is an awesome vegan recipe.  Also, if you check your labels of your ingredients, it can easily be gluten-free (I believe tomato paste is the biggest culprit, but Hunt’s brand is gluten-free).

Summery Fresh Tomato Soup

Summery Fresh Tomato Soup

Source: Adapted from Food and Wine
Servings: 8-12

Ingredients:

4 tbsp olive oil
1 cup sweet onion, minced
2 pound tomatoes, peeled and seeded (I used big boys from my garden)
2 tsp tomato paste
3 cups vegetable broth (chicken broth would work fine)
1 sprig basil
kosher salt and freshly ground black pepper

Directions:

1. In large deep sauce pan, melt butter.  Add onions and cook over medium heat until soft, about 5 minutes.  Add tomatoes and their juices along with tomato paste and cook for about 5 minutes, stirring occasionally.

2. Add broth and basil to tomatoes, season with salt and pepper.  Simmer until the tomatoes are broken down, about 20-25 minutes.

3. Remove basil sprig and puree using immersion blender.  You can use a regular blender here, but make sure the soup is cooled first, otherwise you’ll have a huge mess on your hands (and all over your kitchen).

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