Archive for the ‘Gluten Free’ Category

Grain Free Pumpkin Nut Bread

Grain Free Pumpkin Nut Bread

Grain Free Pumpkin Nut Bread

Ingredients

1 cup homemade pumpkin puree
4 eggs
1/3 cup Vermont maple syrup
¼ cup MELT Organic spread
½ tsp salt
2 tsp cinnamon
2 tsp pumpkin pie spice
¼ cup tapioca flour
½ cup coconut flour
½ tsp baking soda
½ tsp baking powder
¾ cup chopped nuts of your choice

Instructions

Preheat the oven to 350F.
Line a small loaf pan with parchment paper.
Mix the pumpkin, eggs, maple syrup & MELT Organic.
Sift in the salt, spices, flours, baking soda and baking powder.
Mix thoroughly.
Add the nuts and mix.
Pour the batter into the pan and bake for 45-50 minutes or until it tests done in the center.

Read more at http://www.confessionsofanover-workedmom.com/2015/01/allergy-friendly-grain-free-pumpkin-nut-bread.html#ql1DHEyQrjZlwpC4.99

February 19, 2016Cat Lady No Comments »
FILED UNDER :Breakfast , Gluten Free , Sides and Extras , Treats

Ultimate Chicken Fingers GF

Chicken Fingers GF

Ultimate Chicken Fingers (Gluten Free)
adapted from Bisquick

3/4 cup Bisquick® Gluten Free mix
1/2 cup grated Parmesan cheese
1 teaspoon paprika
1/2 teaspoon salt
1/2 tsp garlic powder
3 boneless skinless chicken breasts (1 lb), cut crosswise into 1/2-inch strips (or 8 tenders)
2 eggs, slightly beaten
Cooking spray

1. Heat oven to 450°F. Line cookie sheet with foil or parchment paper; spray with cooking spray.
2. Stir Bisquick mix, cheese, paprika and salt in shallow baking dish.
Dip chicken strips into eggs, then coat with Bisquick mixture; repeat with other pieces,
dipping in eggs and Bisquick mixture two times each.
Place chicken on cookie sheet.
Spray chicken with cooking spray.
3. Bake 12 to14 minutes, turning after 6 minutes, until no longer pink in center.

February 19, 2016Cat Lady No Comments »
FILED UNDER :Dinner , Gluten Free

Chicken Strips with Maple Mustard Sauce GF

Chicken Fingers with Maple Mustard GF

Chicken Strips with Maple Mustard Sauce
Gluten free!

Chicken Strips:

1 egg
2 chicken breast cut into strips
1 1/2 cup almond flour
1 Tb garlic powder
2 tsp chili flakes
Salt and pepper to taste
coconut oil or olive oil

Scramble egg in a bowl.
Dip chicken strips into egg and then flour mixture
Fry in coconut or olive oil until golden.
These nuggets are absolutely delicious .

Maple Mustard Sauce:

1/2 cup sugar free maple syrup, or regular
1/4 cup mustard
Mix well.

February 19, 2016Cat Lady No Comments »
FILED UNDER :Dinner , Gluten Free

Steak with Red Wine

Steak with Red Wine GFIngredients:

1 (1 3/4-pound) piece hanger, rib or t-bone steak, trimmed of excess fat
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper pepper
1 tablespoon expeller-pressed canola oil
2 medium shallots, finely chopped
1 1/2 cups red wine
3 tablespoons chopped fresh parsley, more for garnish
2 tablespoons chopped fresh chives, more for garnish
2 tablespoons unsalted butter

Method:

Season steak on both sides with salt and pepper.
Heat oil in a heavy skillet until very hot, but not smoking.
Add steak and brown on both sides, 3 to 4 minutes per side, until done to your liking.
Remove and cover to keep warm.

Add shallots to pan and cook until fragrant and starting to brown, 1 to 2 minutes.
Add wine and stir, scraping up brown bits from bottom of pan.
Bring to a brisk simmer and cook for 3 to 4 minutes to reduce wine to a glaze consistency.
Stir in parsley and chives. Take the pan from the heat and whisk in butter, just until it melts into the sauce.
Taste and adjust seasoning with salt and pepper. Slice the steak and drizzle sauce over it.
Garnish with additional chopped parsley and chives.

September 15, 2015Cat Lady No Comments »
FILED UNDER :Dinner , Gluten Free

Southwest Baked Tilapia

Southwest Baked Tilapia GFIngredients:

1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon fine sea salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
4 (6-ounce) tilapia fillets
2 tablespoons extra-virgin olive oil, divided
1 lime, cut into wedges

Method:

Preheat oven to 450°F.
In a small bowl, mix garlic powder, chili powder, salt, black pepper and cayenne.
Sprinkle evenly over both sides of tilapia.

Coat a baking sheet with 1 tablespoon of the oil.
Arrange tilapia in a single layer on the baking sheet; drizzle with the remaining tablespoon of oil.
Bake until golden brown and flesh begins to flake, 7 to 9 minutes. Serve with lime wedges on the side.

September 15, 2015Cat Lady No Comments »
FILED UNDER :Dinner , Gluten Free

Roasted Parsnips and Sweet Potatoes

Roasted Parsnips and Sweet Potatoes GFIngredients:

2 pounds sweet potatoes, peeled and cut into 1-inch chunks
2 pounds parsnips, peeled and cut into 1-inch chunks
1 bay leaf
3 tablespoons extra virgin olive oil
Salt and pepper to taste
1 cup orange juice
1/3 cup honey
2 tablespoons brown sugar
1/2 cup pecans, toasted and chopped
1/4 cup chopped parsley

Method:

Preheat oven to 400°F.
In a large bowl, toss together sweet potatoes, parsnips, bay leaf, oil and salt and pepper
and then transfer to a large roasting pan.
Roast, stirring occasionally, until tender and golden brown, about 1 hour;discard bay leaf.
Meanwhile, whisk together juice, honey and sugar in a medium saucepan and bring to a boil.
Reduce heat and simmer until reduced and thickened, 7 to 8 minutes.
Stir in pecans and set aside.

Transfer vegetables to a platter, drizzle honey-pecan mixture over the top, garnish with parsley and serve.

September 15, 2015Cat Lady No Comments »
FILED UNDER :Gluten Free , Sides and Extras

Grilled Salmon

Grilled Salmon GFIngredients:

Basil Lemon Butter
8 ounces unsalted European-style butter, softened
8 leaves fresh basil
1 lemon, Juice and zest of
Sea salt and freshly cracked black pepper, to taste
Salmon
2 (6 to 8 ounce) Copper River salmon fillets
Vegetable oil for cooking

Method:

To make the compound butter, place butter in a mixing bowl.
Layer basil leaves on top of one another and roll tightly, like a cigar.
Thinly slice, creating slivers of basil. Place basil in the bowl.
Add lemon zest and lemon juice and incorporate all ingredients using a potato masher, pastry blender or a spatula.
Add salt to taste. Place butter on one end of a 10-inch square piece of parchment paper.
Roll butter in the paper, creating a cylinder, about 5 inches long.
Twist the ends and freeze for about an hour before using.

For the salmon, heat a grill or grill pan over medium high heat.
Brush salmon on both sides with oil. Sear skin side down 3 to 4 minutes.
Flip and cook 3 to 4 minutes longer. The general rule for coking fish fillets is 10 minutes per inch of fish,
but in the case of wild salmon you definitely do not want to overcook the fish
medium to medium rare is preferred by most wild salmon connoisseurs.

Remove salmon from grill and take butter out of the freezer.
Thinly slice one or two medallions of compound butter right though the parchment paper.
Peel away the parchment paper and top salmon with the butter.
Garnish with basil or lemon wedges to the plate, if desired.

September 15, 2015Cat Lady No Comments »
FILED UNDER :Dinner , Gluten Free

Shrimp and Cucumber Stuffed Avacado

Shrimp and Cucumber Stuffed Avacado GFIngredients:

Citrus Dressing
1/4 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice
1 teaspoon grated lime zest
1/2 teaspoon fresh ground black pepper
1/2 teaspoon sea salt
1 teaspoon sugar
Salad
1 cup frozen precooked baby shrimp (about 6 ounces)
3 tablespoons chopped mint, more for garnish
1/4 cup chopped cilantro, more for garnish
2 ounces queso fresco or mild feta, crumbled, more for garnish
1/2 cup diced English cucumber, (peeled and seeded)
1/2 cup seeded and diced tomato
2 avocados, ripe yet firm
4 cups shredded romaine

Method:

To make the dressing, whisk together orange juice,
lime juice, zest, pepper, salt and sugar in a small bowl.
Set aside.

To make the salad, thaw shrimp and drain off any excess liquid.

In a medium bowl, combine shrimp with mint, cilantro, cheese, cucumber and tomatoes.
Split avocados and discard pits.

With a table knife, gently score flesh of avocado without splitting the shell.
Scoop out avocado and add to shrimp salad, reserving avocado shells.
Pour half of the dressing over the salad and gently toss to coat.

In another bowl, toss romaine with remaining dressing.
To serve, divide lettuce among plates.
Set avocado shells on greens and fill with shrimp salad.
Garnish with additional cheese, mint and cilantro leaves and serve.

September 11, 2015Cat Lady No Comments »
FILED UNDER :Dinner , Gluten Free

Sauteed Shrimp

Sauteed Shrimp GFIngredients:

1/4 cup olive oil
6 large garlic cloves, finely chopped
3 tablespoons oregano, finely chopped
2 pounds uncooked medium shrimp, peeled and deveined
3/4 pound zucchini, chopped
3/4 pound red and yellow cherry tomatoes, halved
1/2 cup basil, chopped
1/4 teaspoon salt
1/8 teaspoon pepper
Basil leaves (optional)
Lemon slices (optional)

Method:

Heat the oil in a large skillet over high heat.
Add garlic and oregano and cook for 30 seconds.
Add shrimp and zucchini and cook about 3 to 5 minutes.
Add tomatoes, chopped basil, salt and pepper.
Continue to cook until shrimp are just opaque in the center, about 1 minute longer.
Transfer contents of skillet to a large shallow platter and garnish with basil leaves and lemon slices, if you like.
Serve immediately.

September 11, 2015Cat Lady No Comments »
FILED UNDER :Dinner , Gluten Free

Curried Coconut Chicken Salad

Curried Coconut Chicken Salad GFIngredients:

11 ounces coconut milk (not light coconut milk), divided
1 1/4 teaspoons curry powder
1 teaspoon onion powder
1/4 teaspoon salt
2 teaspoons brown mustard seeds
1/4 cup chopped cilantro
3 cups cooked shredded chicken, dark or white meat
1/4 cup orange juice
1/2 cup roughly chopped dates, divided
1/2 cup roughly chopped pistachios, divided
6 cups chopped romaine lettuce
1/4 cup finely shredded coconut

Method:

Measure 3/4 cup coconut milk into a bowl and stir in curry powder,
onion powder, salt, mustard seeds, cilantro and shredded chicken.
Toss to coat well.

Pour remaining 2/3 cup coconut milk into a blender with orange juice,
1/4 cup dates and 1/4 cup pistachios.
Blend until smooth and creamy.
Pour dressing over romaine lettuce and toss to coat.

Preheat a large sauté pan over medium heat.
Add shredded coconut and toast, stirring often until golden and fragrant, 3 to 5 minutes.

To serve, divide lettuce among plates. Top with a scoop of chicken salad.
Garnish with toasted coconut and remaining chopped dates and pistachios. Serve immediately.

September 11, 2015Cat Lady No Comments »
FILED UNDER :Dinner , Gluten Free