Gluten Free Fried Rice and Sesame Chicken

Gluten Free Fried Rice and Sesame Chicken
Serves 2

2 chicken breasts
3 tbsp brown sugar
2 tbsp gluten-free soy sauce or tamari
1 tbsp ginger
1 tablespoon oil
2 tbsp garlic
1 tbsp corn starch
3 tablespoons sesame seeds
2 cups rice
1/2 cup green onions
1/2 cup red pepper, diced
1/2 cup red onion, diced
4 eggs
salt and pepper to taste

Begin by bringing 2 cups or rice and 4 cups of water to a boil. Simmer until rice is light and fluffy and water is gone. To time meal properly finish boiling rice before beginning the chicken.

Trim chicken breasts of obvious fat and cut them into bite sized pieces. Cook on medium heat until partially cooked.

Mix together sugar, tamari, ginger, oil, garlic and cornstarch. Pour mixture into chicken and slowly simmer until thickened.


Put rice into wok or large non-stick pan with several tbsp of olive oil. Fry rice, stirring occasionally for 10 minutes or so. The goal is to add a good fried taste to you rice.

Push rice to one side of wok. Add chopped veggies, onion, green onion and red pepper. Cook until red onions are translucent. Make sure not to burn the rice, meanwhile, but do not mix it with the veggies until they are done cooking. Then mix veggies in and push rice to the side again. Crack 4 eggs into exposed part of the wok. Mix and scramble periodically with a chop stick. When egg is fully cooked stir everything together.

Sprinkle chicken with sesame seeds, and plate on top of rice.

Gluten Free Cobb Salad Recipe

Adapted From Martha's "Everyday Food"

Gluten Free Cobb Salad Recipe
Makes 2 large dinner salads, for a smaller salad, subtract a head of lettuce and a hard boiled egg.
About 30 minutes

3 slices bacon
1/4 cup low-fat buttermilk
2 tbsp light mayonnaise
1 tsp red-wine vinegar
1/2 cup crumbled blue cheese (2 ounces)
sea salt
pepper
2 small heads Butter Lettuce
2 thick slices Pepper deli turkey
2 plum tomatoes
3 hard boiled eggs
1 ripe avocado

Begin by hard boiling 3 eggs. We cheat and have a special egg cooker device, which is entirely unitasker, I know. Bobby will not part from his unnecessary kitchen gadgets. So, google how to hard boiled eggs if you don't know. I wait for the bell to ding.

Meanwhile cook the bacon in a non-stick skillet at medium high heat.

Mix dressing: combine buttermilk, mayo, red wine vinegar, pepper and blue cheese crumbles into a bowl and set aside.

Wash the lettuce heads, hand tear them into bite sized pieces. Put them on a plate.

Cut up turkey slices into small cubes. Have your deli slice your turkey into thicker slices (about 1/4 of an inch) for perfect turkey cubes.

Assemble various sliced toppings on lettuce. Cut tomatoes into quarters, one tomato per plate. Break bacon into bite sized bits. Cut avocado into small cubes, putting a half of the cut avocado on each plate. Cut eggs into bite sized cubes as well. Put 1 and 1/2 egg on each plate. Pour dressing into small bowl and position in the center. Salt and pepper to taste.

Gluten Free Strawberry Muffin Recipe

Adapted from Katrina at the glutenfreegoddess:
And a variation on another of my recipes Gluten Free Golden Raisin Applesauce Muffins

Recipe makes 6 Muffins (for 2 people) in one muffin tin, generally to be eaten with a salad.
Pre-heat oven to 375 degrees.

Mix together:
1 egg
1/4 cup olive oil
3/4 cup brown sugar
3/4 teaspoon vanilla extract
1/4 cup sour cream (low fat)
1/4 cup applesauce (note: you can use a 1/2 cup of either sour cream or applesauce if you are missing one of these ingredients).
1 cup Pamela's GF Baking and Pancake Mix
1/2 cup frozen strawberries

Mix together egg, olive oil, brown sugar, vanilla, sour cream, and applesauce untill smooth. Then add GF flour and strawberries. Stir and pour into sprayed or lined muffin tin, the recipe will make 6 muffins. Pour batter to the top of muffin tin.

Cook for 20-25 minutes, until toothpick comes out dry. Muffins will be very moist.
The GF muffins do not fluff up spectacularly, and do tend to fall apart if treated aggressively... but they are still absolutely excellent.

"Smokin' Nachos": Gluten Free Spicy Chicken Nachos

Gluten Free Spicy Chicken Nachos
Our version of a favorite dish from local restaurant "The Salty Iguana".

Serves 2
2 small chicken breasts
1 tbsp lime pepper
1 tbsp garlic salt
2 tbsp water
1 tbsp olive oil
1 cup sour cream
1/4 cup light mayo
2 tbsp lime juice
2 tbsp chopped garlic
1-2 cups shredded "mexican" cheese
1 bag sturdy blue taco chips
Pickled Jalapeños
1 cup salsa


Step 1:
2 small chicken breasts
1 tbsp lime pepper
1 tbsp garlic salt
2 tbsp water
1 tbsp olive oil
Spice chicken with garlic salt and lime pepper. Cook in a covered pan over medium heat in olive oil and water until white, but still juicy.

Step 2:
Shred chicken into "tuna like" flakes with forks. For faster preparation (and avoiding burnt fingers from impatience!), you can lightly pulse in the food processor, but be careful not to liquidate the chicken! I prefer it fork shredded.

In a bowl combine:
1/2 cup sour cream
1/4 cup light mayo
2 tbsp lime juice
2 tbsp chopped garlic
1/2 cup shredded "mexican" cheese

Stir mayo, sour cream and lime juice until smooth. Add garlic and cheese.
Add chicken and mix until coated.


Arrange whole sturdy taco chips (we prefer blue chips) on a baking sheet.


Spoon a fork full of chicken onto each chip. Sprinkle with more cheese, a pickled jalapeño and some cayenne pepper. Salt and pepper to taste.

Bake in a 350 degree oven until cheese is melted. Enjoy with a dipping sauce made of 1/2 cup salsa and 1/2 cup sour cream mixed until smooth.

Gluten Free Salmon, Red Potato and Honey Mustard Spring Salad

Gluten Free Salmon, Red Potato, Honey Mustard Spring Salad
Serves 2

7-8 Medium Red Potatoes
Olive Oil Spray or approx 1 tbsp Olive Oil
Salt/Pepper to Taste
2 Salmon fillets
2 tbsp Olive Oil
3 tbsp white-wine vinegar
2 tsp Dijon Mustard
1 tsp Honey Mustard
8 oz Spring Greens


Pre-heat the oven to 450 degrees. Cut red potatoes into half coin shapes. Spray the cookie sheet with olive oil (or brush) and arrange potatoes. Bake for 10 minutes.

Flip potatoes over, put salmon fillets into center of pan, salt and pepper to taste. Cook for another 12-14 minutes, until the salmon is opaque and you can easily squish a potato with a fork.

Next make the dressing. Wisk the oil, white wine-vinegar, mustards, and a pinch of salt and pepper.
Add potatoes to salad and toss with salad dressing.

Flake salmon, using two forks, onto center of plated salad. Enjoy!
Adapted from a Martha recipe.

Gluten Free Grilled Alfredo Veggie Pizza

This is one of my absolute favorite recipes right now.

1 package Gluten Free Pizza Crust (Chebe)
2 tbsp oil
2 eggs
4 tbsp milk or milk substitute
2 large or 6 small Portobello Mushrooms, stems removed
1 Zucchini
1 Summer squash
1 Small Jar of GF Alfredo Sauce
4 cups shredded mozzarella
Salt
Olive Oil Cooking Spray

We use Chebe pizza dough (made from some sort of cactus flour) for the pizza crust. Follow the directions on the Chebe package. We make the crust into squares to better fit onto the grill. Cook in the oven at 375 for 8-ish minutes, until almost done but still relatively pliable. The assembled pizzas will be finished over the grill. Remove from oven and cover with a thin layer of Alfredo Sauce.
Preheat grill. Meanwhile, cut Zucchini and Summer Squash in half and peppers into forths, as depicted below. Spray or brush with olive oil. Sprinkle salt and pepper.

Grill veggies for about 8-10 minutes, turning once. Take off grill and cut mushrooms, squash, peppers and zucchini into thin strips. Cover with cheese (to your taste) and put back on the grill.
Grill on medium heat until cheese has melted. Make sure not the burn the crust underneath. Top with red pepper flakes if you've got them and enjoy!

Gluten Free Golden Raisin Applesauce Muffins

Adapted from a glutenfreegoddess recipe. Literally the best recipe for GF muffins, ever!

I make six Muffins (for 2 people) in one muffin tin, generally to be eaten with a salad.
Pre-heat oven to 375 degrees.

Mix together:
1 egg
1/4 cup olive oil
3/4 cup brown sugar
3/4 teaspoon vanilla extract
1/4 cup sour cream (low fat)
1/4 cup applesauce (note: you can use a 1/2 cup of either sour cream or applesauce if you are missing one of these ingredients).
1 cup Pamela's GF Baking and Pancake Mix
1 tsp cinnamon
1 tsp nutmeg

When mixed add 1/4-1/2 cup (I just grab handfuls) of golden raisins. I also sometimes add dried cranberries.

Pour into lined muffin tin. I use a silicon muffin pan sprayed with olive oil. Cook for 20-25 minutes, until toothpick comes out dry. Muffins will be very moist. Let cool a bit and enjoy!

BBQ Chicken, Pinapple Salsa Salad and Pumpkin Polenta

1 tablespoon lime pepper seasoning
2 tablespoons chili powder
1/2 tablespoon ground cumin
1 tablespoon coriander
3 tablespoons dark brown sugar
1 tbsp olive oil
4 boneless skinless chicken breasts

Mix spices and sugar in a large plastic food storage bag. Coat chicken with 1 tablespoon extra-virgin olive oil and add to bag. Coat the chicken evenly in the spices and sugar. Let sit and marinade while preparing the salad.

4 plum tomatoes chopped
1 yellow bell pepper, seeded and chopped
1 red onion, chopped
1/4 fresh pineapple, cut into circles and grilled
2 limes
3 tbsp olive oil
A handful fresh cilantro leaves, chopped
Salt and freshly ground black pepper

Chop and combine the tomatoes, bell pepper, onions. Place chicken on grill and cook 6 to 7 minutes on each side. While cooking the chicken grill the pineapple circles until they have grill marks on them. Add cilantro, squeezed lime juice and 3 tbsp olive oil.

2 cups chicken stock
1 cup milk or half-and-half
1 chipotle in adobo, finely chopped and 2 teaspoons adobo sauce
3/4 cup quick cooking polenta
1 (15-ounce) can pumpkin puree
2 tablespoons butter
2 tablespoons honey

Heat the stock and milk or half-and-half in a sauce pot with chipotle and adobo sauce. Whisk in the polenta and thicken 2-3 minutes, stir in pumpkin to warm through. Stir in butter and honey and season with salt and pepper.

Serve polenta with chicken and salsa salad.

Pumpkin GF muffins would also be delightful with this dish. Follow this basic muffin recipe but replace the sour cream and applesauce with pumpkin puree. (Please note: I've not tried that yet, so it could be a disaster... when I do I'll report back.) Don't worry about messing up with GF baking, it's about the only way to learn.

Adapted from a Rachel Ray recipe.