Balsamic Chick Chick

Posted on | October 11, 2008 | 1 Comment

How often do you eat boneless/skinless chicken? I keep wanting something new to do with it! We love balsamic vinegar here, and it combines beautifully with rosemary. This is a light recipe, one which uses less meat, but has the addition of chick peas to supplement the protein. This is one of my Faux Fast Food recipes, ready in under 45 minutes, as well as costing less than $10 for the recipe!

If you are looking for a heartier version of this recipe, check out the Balsamic Chicken Sauté, which pairs chicken with mushrooms, balsamic vinegar, and

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, vegan/vegetarian, and South Beach phase 2 safe recipe.

Ingredients:

2 TBS olive oil
1 medium onion, diced
3 cloves garlic, minced or pressed
1 lb boneless/skinless chicken, cubed
1 (14 oz) can chick peas
2 tsp Italian seasoning
1 tsp rosemary
1/4 cup balsamic vinegar

Method:
Warm oil in a skillet over medium heat. Add onion and garlic, and sauté until they become tender.

Add the chicken, Italian seasoning, and rosemary to the pan, and stir, browning the chicken.

When the chicken has browned, deglaze the pan with the balsamic vinegar, and add the chick peas.

Let the chicken and chick peas simmer as the balsamic vinegar reduces a bit.

Serve with a starch and salad or a roasted vegetable. We really enjoyed it with some rosemary new potatoes and asparagus.

Category: Under $10, entrees, faux fast food

Enchilada Sauce

Posted on | October 4, 2008 | 1 Comment

Sometimes it can be difficult to find gluten-free enchilada sauce, as many of the popular brands use wheat as a thickener. It is very easy to make your own, however, so don’t let yourself be intimidated!

Ingredients:

28oz can crushed tomatoes
1 1/2 cups broth or homemade stock
1 TBS olive oil
2 cloves garlic, minced or pressed
1/2 onion, minced or a few scallions
a few dashes hot sauce (to taste)
2 pinches kosher salt
1 tsp cumin
1 tsp chili powder

Method

Saute onion & garlic in olive oil over medium heat. When they have softened, add other ingredients.

Simmer for about 30 minutes, then adjust spices to taste.

Serve over Chicken Enchiladas or Beef and Bean Enchiladas

Category: casseroles, cornerstones of cooking, vegan/vegetarian

Mexican Chicken & Beans One Pot

Posted on | October 2, 2008 | 2 Comments

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, and top 8 allergen free recipe. If you use brown rice or brown rice noodles, this recipe will also be fine for South Beach phase 2.

Enjoy this faux-fast-food one-pot meal on a day when you want something delicious but don’t have the time or energy to make an elaborate dinner. It was delicious!

Ingredients

Mexican Chicken & Beans cooking in 1 pot

splash olive oil
1 medium onion, diced
3 cloves garlic, minced
1 lb chicken, cubed (boneless/skinless breasts or thighs are great)
2 14oz can black beans
1 cup salsa (we use mild)
1 28oz can diced tomatoes
2 cups water
2 tsp cumin
2 tsp chili powder
1 1/2 cup rice or 1 lb rice pasta
sliced olives, salsa, and guacamole for garnish

Method
Warm oil in a large skillet or pot over medium heat Add onion and garlic, and stir.

When the onions and garlic have started to soften, add the cubed chicken, and sauté until the chicken is browned.

Add all other ingredients and turn the heat to medium high. When the liquid boils, turn down to low and cover.

Let simmer covered for 20 minutes, stirring intermittently. Test rice/pasta for done-ness, and serve with olives, salsa, and guacamole as garnishes.

Category: casseroles, entrees, faux fast food, low carb

Two GF Easy-Bake Oven Cakes

Posted on | September 15, 2008 | 9 Comments

[gfcf. free of dairy, wheat, gluten, soy, tree nuts, peanuts, fish, shellfish. vegetarian]

My daughters have been enjoying their Easy Bake Ovens again, and are loving their cakes – next step is pizzas!

Here are two recipes that make 4 cakes each, plenty for everyone to share!

Chocolate Easy Bake Cake

1 cup gluten-free flour mix
1 egg
1 TBS canola oil
1/4 cup sugar
1/4 cup water
1 tsp baking powder
2 TBS cocoa powder

Method
Preheat Easy Bake Oven. Grease cake tins with oil or dairy-free margarine
Mix all ingredients in a medium sized bowl.
Pour into cake pans.
Insert cake pan into the Easy Bake Oven. Bake for 15 minutes.
Remove, let col, then frost with icing recipe below

Cinnamon Roll Easy Bake Cake

1 1/4 cups gluten-free flour mix
1 egg
1 TBS canola oil
1/4 cup sugar
1/3 cup water
1 tsp baking powder
1 TBS cinnamon

Method
Preheat Easy Bake Oven. Grease cake tins with oil or dairy-free margarine
Mix all ingredients in a medium sized bowl.
Spoon int cake pans, keeping a circle opening in the middle like a donut.
Insert cake pan into the Easy Bake Oven. Bake for 15 minutes.
Remove, let col, then frost with icing recipe below

Icing
On top of the Easy Bake Oven, place the yellow pot, and melt 1 TBS dairy-free margarine or shortening. Slowly add 3/4 cup of powdered sugar, adding 1 TBS water if needed to keep the mixture from becoming too stiff. Glaze cakes and eat.

Category: baked goods, desserts

Chicken and Broccoli Alfredo

Posted on | September 13, 2008 | 1 Comment

My friend JadenKale was chatting with me recently while eating some leftover chicken alfredo with broccoli. I don’t think I ever ate that, but my mouth was watering at the idea. I played around with my White Sauce recipe, and whipped it up. This got rave reviews, and seconds for most of the family.

As I’ve mentioned before, coconut milk loses its coconutty taste when salt is added rather than adding sugar – sugar intensifies the coconut taste. The texture of coconut milk is more creamy than other milk substitutes, so it has a creamier taste than other milk substitutes. However, you can use other milk substitutes.

Welcome to the world of Faux Fast Food! This dish can be on your table in under 45 minutes. This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and South Beach phase 2 safe recipe.

Ingredients

2 TBS oil
1 medium onion, diced
3 cloves garlic, minced
1/2 tsp salt
2 sp Italian seasoning
1/2 tsp Tony Chacheres Cajun seasoning or 1/4 tsp cayenne
1 lb chicken
2 heads of broccoli, cut into florets
3 TBS starch (corn, tapioca, arrowroot)
1 (14 oz) can coconut milk
1 splash white wine (optional)
1 lb gf pasta (we prefer Tinkyada Brown Rice pasta)

Method:

Start a large pot of salted water on high, cook pasta according to package directions.

Dice onion, mince garlic, and chop chicken into 1″ cubes. Break broccoli into florets, and put into a microwave safe bowl. Cover bowl, and microwave broccoli florets for two minutes.

Warm oil in a large skillet over medium heat. Add onion and garlic, and begin to sauté.

When the onion and garlic begin to soften, add chicken to the pan. Add spices, and stir, browning chicken on all sides.

When chicken is almost finished cooking, add the broccoli, and continue stirring.

When the chicken is browned and the broccoli is tender, sprinkle the cornstarch over the chicken and broccoli, and stir. Add the (optional) splash of wine, then add the coconut milk, and stir.

Stir over medium heat until the coconut milk starts to bubble and thicken. Take off the heat and mix with the cooked pasta, and serve to rave reviews.

Category: casseroles, entrees, faux fast food, pasta

Hearty Lentil and Sea Vegetable Soup

Posted on | September 3, 2008 | 2 Comments

My oldest daughter has been asking for more vegetarian meals. This makes me happy, as we were vegetarian before the celiac and food sensitivities took over. My daughters needed a lot of protein, so we switched our diet. 5 1/2 years later, we are able to reduce some of our dependency on meat, so we are having at least one vegetarian meal a week.

This is an inexpensive and delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, vegetarian and vegan recipe.

Ingredients:

2 TBS cooking oil
1/2 tsp sesame oil (optional)
2 stalks celery, diced
1 small onion, minced
1 piece kombu (seaweed)
1 lb brown lentils
1/2 cup rice (white or brown)
3 TB soy sauce
1 TB rice vinegar
6 cups water
1/4 cup dried wakame

Method
Bring the 2 oils up to medium heat in a large soup pot. Add celery and onion, and stir. Sauté until the celery and onion start to soften.

Add all other ingredients other than the wakame, and stir well.

Turn heat up to high, and bring to a boil, stirring occasionally.

When the soup has come to a boil, turn the heat down to medium-low, and cover. Let simmer for 30 minutes, stirring occasionally.

Check the water/broth level after 30 minutes, and add a cup or 2 of water if needed. Remove the kombu & discard.

Add the wakame, and replace the cover on the soup. Let simmer for 10 minutes, then check rice & lentils for done-ness.

This is a delicious soup that will really fill you up! This served 5 hungry people with enough leftovers for a few more meals.

Category: Under $10, soup, vegan/vegetarian

Chocolate Donuts

Posted on | September 1, 2008 | 1 Comment

adapted from an adaptation by a friend from a recipe in Roben Ryberg’s GF Kitchen book

Very light. A bit crispy on the outside, light and chewy on the inside. These donuts would please a newly-GF donut lover.

Enjoy the Cinnamon Donuts recipe, too!

Ingredients

1/4 cup oil
2/3 cup sugar
1 egg or egg replacer
1 cup tapioca, corn, or arrowroot starch
1/2 cup millet or sorghum flour
1/4 tsp xanthan gum
1/2 tsp salt
1/4 cup cocoa
1 1/4 tsp baking powder
2 tsp vanilla
3/4 cup coconut milk or other milk substitute

Glaze:

2 TBS margarine or coconut oil
2 TBS coconut milk, soy milk, or rice milk
2 cups powdered sugar (watch out – this has corn unless specially purchased)
1/4 cup chocolate chips (check for dairy & gluten free status)

Method:

Combine all ingredients except milk in a medium bowl. Slowly add milk while stirring and break up any lumps. The batter will be relatively thin.

Heat about 1/4″ oil in a large nonstick skillet over medium heat.

Scoop out with cookie scoop and drop into hot oil. Flip after a minute or so. Remove from oil and place on paper towels. (Be very careful! hot oil burns!)

Glaze, then repeat process with the next batches until batter is finished.

Glaze:

In another bowl melt margarine and chocolate chips in the microwave for a minute, adding 30 seconds and stirring if additional time is needed.

Add the milk substitute and powdered sugar. Mix until not lumpy, then drizzle over donuts. yum!

Category: baked goods, breakfasts, desserts

Pulled pork for the masses

Posted on | August 6, 2008 | 3 Comments

This is a classic southern dish that I had somehow never made. yummy and with a very juicy sauce. This is also the easy, don’t-heat-the-house-with-the-oven variation.

Many thanks to one of my shirt-designer friends for linking to some inspiration.

Ingredients:

1/2 cup cider vinegar
2 tsp dried minced onion (or 1/2 medium onion, chopped)
1 teaspoon Worcestershire sauce (Lea & Perrins is GF)
1 teaspoon Franks Red Hot or another hot sauce
3 to 4 pounds boneless pork roast
6 oz tomato paste
1 tablespoon brown sugar
2 teaspoons Tony
Chachere’s (or other Cajun seasoning)
8 gf hamburger buns heated (optional, can also serve with rice or gf noodles)

Method
Mix vinegar, onion, Worcestershire sauce, hot sauce in a gallon ziploc, and add pork roast. Put in refrigerator overnight (8-10 hrs). (pork is moist and at its best when marinated overnight, but you can make this without marinating, it will just be a bit dry, so dump sauce on it)

Dump sauce & pork into the Crock Pot or other slow cooker. Spread tomato paste over the roast.

Combine brown sugar and spices in a small bowl, then sprinkle over the roast in the Crock Pot.

Cover and cook on low for 6-8 hours, until very tender (so you can pull it apart). Set pork on a tray for pulling apart, and then skim the fat off the sauce, and pour the sauce into a serving container.

Serve on gfcf buns, pasta, or rice, with sides of cole slaw, beans, or any other yummy veggies.

Serves 5 with some leftovers

Category: crock pot, entrees, low carb

Mediterranean Chicken Pasta

Posted on | July 5, 2008 | No Comments

This is a recipe that my oldest daughter and I created when we were trying to reach a comprimise between what I wanted to cook and what she wanted to eat! This worked well, it’s a one-pot meal that will be finished within 45 minutes, and can either be eaten alone or with a vegetable or salad on the side. If at all possible, include the kalamata olives, they add flavor and a bit of zing to the meal.

Ingredients:

Mediterranean Chicken Pasta & Garlic Pan-fried Squash

splash olive or canola oil to coat bottom of pan
4 cloves garlic, minced or pressed
1 onion, diced
1.5 lb chicken, cubed (boneless skinless breasts or thighs work well)
1 tsp basil
1 tsp oregano
1/2 tsp thyme
1 tsp Italian seasoning (or just add a bit more of each of the above)
1 pinch salt
couple grinds black pepper
1 splash wine
1 28 oz can crushed tomatoes
14oz can diced tomatoes
14oz can white beans
1/4 cup kalamata olives, pitted and sliced (watch ingredients for corn and other allergens)
12oz to 1 lb gluten-free noodles (we like the Tinkyada rice noodles)

Method:
Warm oil over medium heat in a large, deep skillet or a large pot. Add onion and garlic, and sauté until they become tender.

Add cubes of chicken, and stir. Add seasonings, and stir, cooking until chicken is browned.

Deglaze the pan by adding a splash of wine and stirring the chicken mixture. Add tomatoes, beans, and olives, plus 1 (14oz) can of water, and turn heat to high.

Bring to a boil, and add pasta. Reduce heat to medium-low, and let simmer, stirring occasionally. Cook as long as the pasta needs to be cooked, then test the pasta for done-ness.

Serve as is, with a salad, or with another vegetable, such as Garlic Pan-fried Squash. Enjoy!

Category: casseroles, entrees, faux fast food, low carb, pasta

Asian Kielbasa

Posted on | June 20, 2008 | 3 Comments

We picked up some kielbasa on sale, but were tired of our usual method of cooking it with sauerkraut. One of our friends, JadenKale, described this dish in a chat, and I knew we had to try it! 2 lbs of kielbasa scarfed down, and kids wishing for more – this is a definite crowd pleaser!

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, egg free, tree nut free, peanut free, and delicious recipe. This is a faux-fast-food recipe, with a meal being ready in under 45 minutes.

Ingredients:

a little olive oil (just enough to cover the bottom of your pan)
1 medium diced onion
5+ cloves garlic, minced
2 lbs Kielbasa
8oz sliced mushrooms (fresh or canned, optional)
1 TBS hoisin sauce (see alternative recipe below if GF)
1 TBS balsamic vinegar
salt and pepper to taste

Hoisin sauce substitute:
(The Hoisin sauce and black bean paste available in our grocery store’s asian section has gluten, in the form of the wheat in soy sauce. This won’t give you the exact same taste, but it will be similar enough to flavor this dish.)

2 TBS Soy sauce or Tamari
(La Choy, Braggs, and San-J are gluten-free)
1 TBS black bean paste or oyster sauce, whichever you can find gluten-free
1 1/2 tsp molasses
1 tsp White or rice vinegar
1 tsp Sesame oil

Mix well together. You’ll use about 1 TBS of the sauce for this recipe. Save extra sauce in a ziploc or plastic container for next time.

Method:
Cut the keilbasa into 1/4 inch rounds, and set aside. Dice the onion and mince the garlic.

Warm enough oil to coat the bottom of a large skillet or pot over medium heat. When it’s come up to temperature, add onions and garlic. If you are using fresh mushrooms, add those to the onions & garlic.

Sauté over medium heat, stirring occasionally, and season with just a pinch of salt and a few grinds/shakes of pepper.

When the onion & garlic have started to soften, add kielbasa. Season with another couple grinds of pepper, and stir frequently, browning the kielbasa. When the kielbasa starts to brown, and add drained canned mushrooms, if using.

Cook over medium heat, stirring occasionally until meat turns golden brown, the onions are translucent, and the scent is delicious.

Add 1 TBS of balsamic vinegar and 1 TBS of commercial hoisin sauce or the substitute described above. Turn the pan down to low and use the combined sauce to deglaze the pan and coat the meat. Reduce the sauce (let it simmer) until it clings to the meat, and isn’t runny.

Serve with rice (I like the Carolina Jasmine) and a green veggie – steamed broccoli works well. Enjoy! This is best served with a shirt from the recipe’s creator, JadenKale.

Category: entrees, faux fast food

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Welcome to Rachel's Recipe Box: The Gluten Free Family!
Our recipes are delicious, family-friendly meals, which happen to be gluten free, and allergy-safe. Read more About us
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Rachel’s Recipe Box

The Gluten-Free Family

Balsamic Chick Chick

Enchilada Sauce

Mexican Chicken & Beans One Pot

Two GF Easy-Bake Oven Cakes

Chicken and Broccoli Alfredo

Hearty Lentil and Sea Vegetable Soup

Chocolate Donuts

Pulled pork for the masses

Mediterranean Chicken Pasta

Asian Kielbasa

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