Easy Salad!

 

Avacado Salad

 

I put this together one night after realizing that we didn’t have a whole lot in the house. I was going to make my “famous” big salad – but the Spring Mix was wilted… So – instead I chopped up what we had – added some feta and quinoa – and then cut an avocado in half and stuffed each with cottage cheese and added salt and pepper…… that simple…

 

Quinoa Salad:

Prep time – 15 mins
Serves – 4

Recipe:

1 seedless cucumber – chopped

1 container cherry tomatoes – cut in half
Quinoa (1/2 cup dry – follow directions on container)
1 green pepper – chopped
Feta – crumbled
Salt and pepper to taste
Red wine vinegar to taste
(you can add whatever you want: chick peas, red cabbage etc.) – just have fun with it.As mentioned – with the avocado – takes no time at all! Cut in half – take the pit out and put some cottage cheese in it! : ) Easy and good too!

 

Gluten Free Chicken Noodle Soup

gfchixnoodlesoup

It’s flu season! We hope you don’t catch it but, just in case, be prepared with this super delicious, gluten free version of traditional Chicken Noodle Soup. This one is a warm-your-soul kinda food and we all deserve that when we are sick! Here’s how it came together:

Gluten Free Chicken Noodle Soup

Ingredients:

1 turn extra virgin olive oil

2 stalks celery, small dice

3 small carrots, small dice

2 green onions, small dice (green and whites)

1 tsp house seasoning

zest of 1/2 lemon

juice of 1/2 lemon (reserve squeezed lemon for simmering)

2 cups Pacific gluten free chicken stock

2 cups water

1 dried bay leaf

1 cup brown rice fusilli pasta*

1 cup diced rotisserie chicken (white and dark meat)

salt & pepper

2 tbsp fresh chopped parsley

Preparation:

Heat olive oil in stock pot over medium heat. Add celery, carrots, onions, lemon zest and house seasoning, (also add a bit of salt and pepper). Saute until tender but not browned, about 7-9 minutes. Add chicken stock, water, lemon juice, lemon rind and bay leaf. Bring to a boil and then immediately knock back to low simmer. Add chicken, noodles, salt to taste and a generous helping of pepper. Soup is ready to serve once the noodles are softened. Finish by adding in the parsley for a fresh bite.

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*We used this Trader Joe’s Brown Rice Fusilli Pasta, it held up very, very well in the soup…even the next day it was still fluffy and flavorful.

Vichyssoise


I had this recently in a local restaurant and thought it was so yummy. Wanted to try it myself! It was pretty easy (chilling overnight is best) – and it’s Gluten Free!!

Prep Time: 10 minutes

Cook Time: About 30-40 minutes

Total Time: 40 mins to and Hour (plus chilling)

Ingredients:

1 1/2 pounds potatoes – peeled and cut into 1-inch cubes
4 or 5 medium leeks- washed very well and sliced very thin (white part only)
2 tablespoons butter, unsalted
4 cups chicken broth
1 cup heavy cream
salt and pepper, to taste
1 tablespoon of finely chopped chives, for garnish

Preparation:

Makes 4-6 servings.
To a large pot over medium-low heat add the butter. Add leeks after the butter is melted (you don’t want them to brown) cook until they are soft (about 5 minutes). Add the potatoes and chicken broth, water, or milk. Bring to a boil, then lower to a simmer. Simmer until potatoes are soft and easily pierced with a. Remove from heat and allow to cool for a few minutes.

Add the mixture to a food processor or blender and puree until smooth. Do this in small batches (no more than half full) as the hot soup creates pressure and can spray out.

Return the soup to the pot and whisk in the cream. Stirring all the time, bring the soup to a boil and immediately turn down to a simmer. Simmer for about 5 minutes and remove from heat. If the soup is too thick, add a little water or broth.

Season with salt and pepper. After it’s chilled to room temperature – refrigerate (preferably overnight).

Just before serving, sprinkle chives over the top.

Gluten Free White Bean Cakes with Lemon Yogurt Sauce

This dinner was spectacular and versatile. I could see these white bean cakes on a nice, gluten free bun with the arugula piled high and a thick cut Hanover tomato. They would make a great little appetizer also, especially if they were rolled into a bite-sized pieces and deep-fried. I chose to serve mine over a generous portion of spicy arugula with a heaping tablespoon of the lemon yogurt sauce drizzled over the top. Check out the recipe below and give them a try!

 

Gluten Free White Bean Cakes

Makes: 6 bean cakes

Time: 10-15 minutes

Ingredients:

2 cans Cannellini beans, drained and rinsed

3 tbsps fresh chopped basil

1 tbsp fresh chopped flat leaf parsley

1 egg, lightly beaten

lemon zest from 1/2 lemon

juice from 1/2 lemon

2-3 tbsps ground cornmeal (and more for dusting)

2 tsp garlic salt

pinch red pepper flakes

salt and pepper

canola oil for pan frying

Preparation:

In a large mixing bowl, combine all ingredients. Use a potato masher to break up the beans enough to make the mixture paste-like but not over mashed. Dust both sides of the cakes generously in the corn meal and pan fry over medium heat on each side until golden brown (about 5 minutes on each).

Lemon Yogurt Sauce

Ingredients:

1/2 lemon

zest from 1/2 lemon

2 tbsp 0% plain Greek yogurt

1 tbsp mayonnaise

Preparation:

Combine above ingredients until smooth and add salt to taste. Drizzle over white bean cakes and enjoy!

 

Gluten Free Crab Feast for 4th of July!

This is easy – but dang was it good. No gluten here…. and following it up with fresh fruit! Had to share the picture for a perfect gluten free dinner – that didn’t take a whole lot of effort. Crab legs (on sale), cole slaw, potatoes, corn – all on the grill. WoooHooo!

Wholefoods Gluten Free Bakehouse Frozen Pizza Crust

Ok, ok, we talk A LOT about pizza here at glutenfreerichmond.com but really, demand dictates content so we’ll keep reviewing them and you keep commenting!

Photo © Nancy Lapid

I want to start by saying that I am a big, big fan of Whole Foods. I only wish they had a location closer to the city so I don’t feel like I have to reserve a morning out just to go to the grocery store. Anyway, while I was there on my last shopping extravaganza, I picked up a pack of their Whole Foods Gluten Free Bakehouse Pizza Crusts thinking it would be a quick option to have GF pizza when we make a spur of the moment decision for pizza delivery. I was a little skeptical because I am not a fan of frozen foods to begin with, especially frozen baked goods. And, I loathe the microwave so, needless to say, I was not really building this one up from the get go. But! I was pleasantly surprised with the texture even after defrosting in the microwave! The crusts are relatively thick and the texture has a good about of ‘chew’ without being tough. I really liked the sweetness of the dough, which I think comes from their use of sorghum flour and white bean flour rather than just a straight up brown rice flour. Since they are precooked, you simply defrost them (if you have more time, just do it in the refrigerator), add your favorite toppings and pile on the cheese. They bake up as quickly as the cheese melts and the crust warms through! One last note…the crust even passes the leftover, cold breakfast test!

Gluten Free Chicken and Noodles with Peanut Sauce

Today’s recipe brought to you by my ever-present need for peanut sauce! Maybe it’s because I was allergic to peanuts when I was younger and couldn’t enjoy them, maybe it’s because it’s a sweet and salty sauce satisfying all tastebuds – whatever the reason, I can’t get enough peanut sauce. Last night I came up with a mash of all things I like from Thai to Chinese and the outcome hit the spot. I started with a super simple and ever-so-quick peanut sauce that literally came together in 5 minutes. Let’s start there:

Gluten Free Peanut Sauce

1/2 cup creamy peanut butter (or go crazy and use chunky!)

2 tbsp gluten free Tamari

2 tbsp honey

1 tsp (ok, I used a little more) Sriracha

2 cloves minced garlic

1 tsp fish sauce

1/4 cup warm water

Combine all but the warm water until creamy. Whisk in the water slowly until the sauce reaches the consistency you like best. Use to top entrees or as a dipping sauce for spring rolls or chicken satay.

Noodles with Chicken and Veggies

5 boneless, all white meat chicken tenders, cut into bite sized pieces

1/4 cup cornstarch

salt & pepper

2 tbsp canola oil

1 head broccoli

5 mini sweet peppers, halved

1/4 onion, cut into large chunks

2 jalapenos, sliced thinly

1 package Thai Kitchen Thin Rice Noodles (would also work well with brown rice angel hair pasta)

To begin, warm oil in a non-stick saute pan over medium-hi heat until ripples form and bring 4 quarts water to a boil for noodles. Toss chicken pieces into cornstarch, salt & pepper to coat. Shake off excess and transfer to pan. Cook until brown on both sides, remove from heat and set aside. In the same sauté pan (some oil and cornstarch should remain), transfer all veggies and sauté, letting a crust form on edges. Meanwhile, drop the noodles and cook for approximately 3 minutes. Add chicken back to veggies, turn heat to low and add a turn of the sauce. Drain noodles and add to sauté pan, toss with chicken and vegetables and add more sauce as you see fit. Serve warm with a garnish of Thai basil and sauce on the side.