Archive for the ‘Gluten Free’ Category

Flaxseed Muffins

Flaxseed Muffins GFIngredients:

3/4 cup brown rice flour
3/4 cup buckwheat flour
1/2 cup ground flaxseed
1/2 cup light brown sugar
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup currants
2 eggs
1/4 cup sunflower or canola oil
1/2 cup unsweetened applesauce
1 cup buttermilk

Method:

Preheat oven to 375°F.
Line a 12-cup muffin tin with paper liners and set aside.

In a large bowl, whisk together
brown rice flour, buckwheat flour,
flaxseed, brown sugar, baking soda,
cinnamon, nutmeg, salt and currants.

In a second large bowl, whisk together eggs, oil,
applesauce and buttermilk. Add flour mixture to buttermilk mixture and stir until just combined.

Spoon batter into prepared muffin tins
and bake until golden brown and
a toothpick inserted in the center of a muffin comes out clean, about 30 minutes.
Cool muffins in pan for 5 minutes before transferring to a wire rack to finish cooling.

September 11, 2015Cat Lady No Comments »
FILED UNDER :Gluten Free , Sides and Extras , Treats

Curried Chicken Kabobs

Curried Chicken Kabobs GFIngredients:

1 pound chicken tenders
1 cup fat free plain yogurt*
1 can lite coconut milk, divided
1 tablespoon curry powder
1 teaspoon lemon juice
1 clove garlic, crushed
Sea salt and freshly ground pepper, to taste
2 yellow onions, peeled and cut into large chunks*
1 1/2 cups long grain white rice*
1/2 cup frozen green peas*

Method:

Cut chicken into large chunks then combine in a bowl with yogurt,
1/2 cup coconut milk, curry powder, lemon juice, garlic, salt and pepper.
Refrigerate several hours. Preheat broiler or grill.
Alternate chicken on skewers with onions.

Prepare rice according to package instructions substituting 1 cup coconut milk for 1 cup of the water
and adding peas half way through cooking.
Grill or broil chicken onion skewers until cooked through and serve over rice.

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

Citrus Marinated Salmon

Citrus Marinated Salmon GFIngredients:

1 navel orange
1 lemon
1 filet of salmon, about 1 1/2 to 2 lbs
1/4 cup chopped shallots
Dressing
1 clove garlic
4 tablespoons balsamic vinegar
6 tablespoons extra virgin olive oil
1 teaspoon sea salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1 teaspoon fresh rosemary leaves
1/2 cup pitted black olives
1/2 cup Kalamata olives
1/4 cup pitted green olives
1 red pepper, seeded and cut into quarters
1 green pepper, seeded and cut into quarters
4 cups washed baby salad greens
Salad
1 medium cucumber, seeded and sliced
12 cherry tomatoes, cut in half

Method:

In a container for marinating, zest orange and lemon.
Slice orange and lemon in half and squeeze out all juice.
Remove any seeds. Add juice to zest. Place salmon fillet in marinade.
Cover and refrigerate for one to two hours.

In the bowl of a food processor, combine shallots, garlic, vinegar, olive oil, salt, pepper and rosemary.
Blend for just a few seconds. Add olives and bell peppers. Pulse until finely diced.

Heat the grill to medium-hot. Grill for about 10 minutes per inch of thickness.
Turning is not necessary. Salmon is done when it turns a light pink color throughout.

In a large serving bowl, toss salad greens with cucumbers and tomatoes.
Add diced vegetables from the food processor.
Slice salmon fillet into small strips and decoratively lay on top of salad.

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

Banana Apricot Muffins

Banana Apricot Muffins GFIngredients:

3 tablespoons butter, melted and cooled
1/4 cup honey
2 eggs, beaten
2 medium ripe bananas, mashed with a fork
3/4 teaspoon baking soda
1/4 teaspoon salt
3 cups almond flour
3/4 cup walnuts, chopped
3/4 cup chopped dried apricots

Method:

Preheat the oven to 325°F.
Line 12 muffin cups with paper liners or butter the muffin tin thoroughly.
Mix butter, honey, eggs and bananas together in a large bowl.
Stir in baking soda and salt. Stir in almond flour, walnuts and apricots until just combined.
Spoon batter into the muffin cups.
Bake 25 to 30 minutes, until the muffins are firm to the touch
and a toothpick inserted into the middle of a muffin comes out clean.

September 11, 2015Cat Lady No Comments »
FILED UNDER :Gluten Free , Sides and Extras , Treats

Almond Crusted Salmon

Almond Crusted Salmon GFIngredients:

1/2 tablespoon butter
1/2 tablespoon plus 1 teaspoon extra virgin olive oil, divided
1 sweet onion, thinly sliced
Salt and pepper, to taste
1/2 teaspoon lime juice
1/2 cup almond meal
4 teaspoons honey mustard or sweet prepared mustard
4 (4- to 6-ounce) skinless salmon fillets, skin removed
1/4 cup thinly sliced green onions
1/4 cup basil leaves

Method:

Heat butter and 1/2 tablespoon of the oil in a large skillet over medium low heat.
Add onion, salt and pepper and cook, stirring occasionally, until golden brown and caramelized,
30 to 45 minutes. Stir in lime juice and keep warm.

Meanwhile, preheat oven to 375ºF.

Grease the bottom of a large baking dish with remaining 1 teaspoon oil.
Put almond meal into a wide, shallow dish and season salmon with salt and pepper.
Brush the top of each salmon fillet with mustard and then roll in almond meal, pressing to make sure it sticks.
Arrange salmon in prepared baking dish in a single layer and bake until just cooked through and flesh flakes with a fork,
about 15 minutes.

Transfer salmon to plates, top with caramelized onions, garnish with green onions and basil and serve.

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