Gluten Free Orange Chicken Recipe

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Orange Chicken

– I originally found this recipe here, but have changed it a little

Ingredients for sauce:

  • 1.5 cups water
  • 3 tbsp orange juice
  • 1/4 cup of lemonade or pineapple juice
  • 1/3 cup of gluten free rice vinegar
  • 3 tbsp gluten free soy sauce
  • 1 tbsp orange zest (if you don’t have an orange, add a little more orange juice)
  • 3/4 cup packed brown sugar
  • 1/8 tsp ground ginger
  • 1/4 tsp garlic powder
  • 2 tbsp chopped green onion or 1/4 tsp onion powder
  • 1/4 tsp red pepper flakes

Directions:

-Pour water, orange juice, lemonade, rice vinegar, and soy sauce into saucepan on medium heat and stir.  After 1 min add brown sugar, ginger, garlic, onion, red pepper.  After it starts to boil remove from heat and let cool.

-Take 2  boneless skinless chicken cut into small pieces and pour 1 cup of the sauce over the chicken in a bag or seal-able bowl.  Put it in refrigerator to marinate for at least 2 hours.  Reserve the rest of the sauce liquid.

Finishing Ingredients:

  • 1/2 cup to 1 cup of gluten free all purpose flour
  • 1/4 tsp salt
  • 1/4 tsp pepper

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  • 3 tbsp cornstarch
  • 2 tbsp water

Directions:

-Place gluten free flour in another seal-able bowl or ziploc bag.  Add the chicken pieces without the sauce.  Shake to coat chicken with the flour.

-Cover skillet with olive oil and add the chicken flour coated pieces.  Flipping each sides of chicken until browned (add oil when needed to pan to keep it frying) and chicken reaches an internal temperature of 180 or so.

-Place the chicken pieces on a plate with paper towels

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-In a small cup place cornstarch and water and stir until no longer lumpy.  Add to the remaining sauce.  Place sauce mixture with the cornstarch and water added to it in the wiped out skillet.  As soon as sauce begins to thicken, add the chicken pieces and continue cooking and stirring for 5 minutes.

 

orange chicken

Now you are ready to eat your gluten free orange chicken!

Gluten Macaroni n’ Cheese and Corn Recipe

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Macaroni n’ Cheese and Corn

8 oz. of noodles

16 oz. can of creamed corn or creamed corn recipe

1 egg

3-4 cups of cheddar cheese (depending on how cheesy you want it)

1/4 stick of butter

Pepper

Directions:

Mix all together in casserole dish. Add pepper to the top of the macaroni dish. Bake at 375 for 45 minutes.

 

 

macaroni 1

Add the noodles, cheese, and the butter to the pan (I had to add some gluten free veggie noodles as well since I did no have enough of the other noodles, which is why you see some green noodles).

macaroni 2

Add the egg and creamed corn.

macaroni 3

Add the pepper to the top and then pop it into the oven at 375! (You can also add some crushed gluten free crackers, or corn flakes, or cheesy chips enough to cover the top.)

 

 

 

 

 

 

 

 

macaroni finished

Ready to eat!

 

Organic Dairy Free Creamed Corn

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Creamed Corn

~This was a recipe I stumbled across one time that was a “Weight Watcher’s Creamed Corn.” However, I have since changed the recipe to make it my own.

Ingredients:

1.5 tbsp butter (dairy free butter if desired)

1.5 tbsp gluten free flour

1 Can of organic corn drained (14 ounces)

1/5 tbsp cornstarch

1/2 tsp salt

1/8 tsp pepper

1 tsp honey

2/3 cup almond milk

Directions:

Melt butter in saucepan.  Stir in flour an cornstarch.  Add salt, pepper, and sugar (continually stirring).  Add corn and gradually stir in almond milk and bring to a boil.  It is done when it meets your desired consistency for creamed corn.

Note: If you wish the creamed corn to be less thick add a little more milk and consider reducing the amount of flour and cornstarch.

Otherwise it will look like this:

creamed corn

DeBoles Gluten Free Rice Plus Golden Flax Spirals: A Review

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DeBoles Gluten Free Rice Plus Golden Flax Spirals

This is my favorite noodles for homemade macaroni.  It is not too grainy like most gluten free pastas, nor does have a strong taste of rice.  All I can say is that it really just tastes to me like pasta, regular gluten pasta.  It is also not a glob mess of a pasta, in other words it stays firm when fully cooked, not mushy like other gluten free pastas.  In fact my husband, the non gluten free eating person, likes it too, and he’s quite picky when it comes to pasta (or anything for that matter : ) ).  So give it a try and tell me what you think!

Ingredients: Whole grain parboiled brown rice flour, rice flour, golden flax, rice bran extract, vitamin premix (niacinamide ferrous sulfate, thiamin mononitrate, riboflavin folic acid)

 

gluten free rice spirals

Maninis: Gluten Free Flour Review

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Maninis: All purpose gluten free flour

A Review:

While most gluten free all purpose mixes normally say “use with any recipe calling for all purpose flour,” this company does not state that.  I am happy that they do not state that, as I believe that is a fallacy, as gluten recipes are so different from gluten free recipes.  For one, gluten free flours do not really rise.  All flours are not created equal!  Maninis gluten free all purpose flour simply states that you can find recipes to use their flour with on their website.

Why I like Maninis gluten free all purpose flour: It’s all organic!  And its rice free.  As one Celiac to another, I know how much more rice we eat than regular gluten eating people.  Variety is better.  Not to mention the recent scare of arsenic in rice, which has made me more cautious of eating excess rice, which obviously is still unfortunately a major staple in my diet.  Apart, from making my own gluten free flour mix (which I may do in the future to cut costs), this helps eliminate the normal rice flour found in most gluten free all purpose flours.

This is by far the best gluten free flour I have found (I use this in most of my recipes that use flour, such as my banana bread).  The consistency is great, as well as the neutral flavor that makes you feel like your eating regular gluten flour in recipes.  Also, Maninis has many bread flour mixes that are superb, the best gluten free bread I have yet to taste or make!  So moist, and well it tastes just like the bread of the old days (gluten days)!  You can find their other mixes here:

They also have fresh pasta that you may be able to purchase in your area (however, not where I live, so I have yet to taste them), see here.

Online cost (the price recently went up): $18.99 for their all purpose 5 lb. mix (plus shipping: $12).

Click on pictures for ingredients and zoom in.  Pictures taken from here.

maninismaninis ingredients

Apology

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I apologize to everyone for not posting for quite sometime!  My husband had vacation time (i.e. no school), so I was taking a break and just enjoying our extended break together.  But, alas no more vacation!  Back to real life.  My goal of course, as long as “real life” is present, is to always have a minimum of 5 posts a week.  So here’s to happy posting!  Cheers!

Stay tuned for more posts!

 

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Bojo Cake Recipe

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Bojo Cake
-This recipe was provided to me by my friend Faith.  I have changed the recipe to suit me.  I also compared other recipes of this particular cake recipe and added additional ingredients that I thought might make it taste better.

  • 1lb. grated cassava (aka yuka, tapioca, etc.)
  • 1 can of coconut milk (14 oz.)
  • 1 cup sugar
  • 1 to 2 cups shredded unsweetened coconut
  • 2 eggs
  • 1 tsp salt
  • 1 tbsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 2 tsp vanilla extract
  • 1 tsp almond extract (optional)
  • 1/2 cups raisins (I did not have this)

Directions:

-Peel and then grate the cassava in bowl.  (Make sure not to grate the woody part of the cassava).  Squeeze grated cassava in cheese cloth or by hand, discard liquid.

-Preheat oven to 350

-In large bowl pour coconut milk over cassava.  Add all other ingredients and mix thoroughly.

-Pour mixture into 9 inch well oiled cake pan. Dot with melted butter.

-Bake 70 minutes.  The time may be less or more depending on elevation and other factors.  The cake is done when the top is golden brown and it pulls away from side of pan.

-The cake is gooey when warm.  Store in fridge.

***In the future I may change this recipe up a little more to add more flavor.  Some ideas I have: add 1/2 cup brown sugar, 1/4 cup oat flour or maybe even whole oats, perhaps, 1/2 cup of chopped apples as well, etc.

Warning: Please do not attempt to eat the cassava raw, as cassava has naturally occurring cyanide.  Cooking it removes the cyanide.

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Gluten Free Chinese Food Recipe

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Chinese Food Recipe

-This is a simple meal when you crave Chinese food.

Stir Fried Rice Recipe

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Directions:
-In rice cooker cook 1.5 cups of brown rice with appropriate amount of water.  Add soy sauce and bouillon.

-When rice is done add 2 tbsp of oil or more to thoroughly coat the bottom of a skillet (much easier to use non stick skillet).  Put skillet on medium heat and add cooked rice, soy sauce, ginger, lemon juice, bouillon, and pepper.  Cook rice continually flipping to make the rice “fried” (you may need to add more oil).  This may take about 15 minutes, until your rice reaches the desired dry consistency of fried rice.

-Now you add your 2 eggs that was mixed up in a bowl.  Add to rice and continue flipping until the eggs are cooked and coated in the rice.  About 5 minutes.  Before you remove your rice for eating, make sure it passes the taste test.  If it needs more soy sauce, add more.

Note:  You can also add 1/2 a cup of  shredded carrots to the cooking process, as well as 1/2 cup of sauteed onions, 1 minced and sauteed onion, etc.

Chinese Fried Noodles

  • 6 ounces of brown rice noodles
  • water

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Directions:-Boil noodles for appropriate amount of time in water

-When noodles are cooked and drained add them to oiled skillet.  Add 1 tbsp soy sauce.  Continue flipping for about 8 minutes and add egg if desired (doing the same thing as the recipe above).

-Serve

Chicken (for two people)

-Marinate one chicken breast in 1 tbsp gluten free Teriyaki sauce and 1 tbsp of gluten free soy sauce for at least 3 hours.  Grill chicken (add pepper, salt, garlic powder, to both sides of chicken when cooking) (I used panini grill) until chicken reaches and internal temperature of 180 degrees.  Chop up chicken so that it can be mixed with the rice or noodles.

 

Don’t Forget the Vegetables!

-Either make a nice side salad or green beans cooked in teriyaki sauce and soy sauce with sauteed onions.  Be creative!

**In the next month (hopefully) I will be making gluten free orange chicken and I will post the picture and recipe for that!

 

Chinese food homemade

Tuna Patty Recipe

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Tuna Patty Recipe

  • 1 can of gluten free tuna
  • 2 slices of gluten free bread (since they are half the size of regular bread)
  • 1/2 tsp baking powder
  • 1 egg
  • 2 tbsp lemon juice
  • several dashes of pepper
  • 1 tsp oil

Directions: In a small bowl combine drained tuna, finely chopped bread, baking powder, egg, lemon juice, pepper, and oil.  Thoroughly mix.  With your hands form the mixture into 4 small patties.  Place the patties on a well oiled skillet.  Cook each side until done, generally on medium heat for 3 minutes each side (or browned to your satisfaction).

*The tuna I buy: Wild Planet Tuna, can be found at Costco.

-Tuna Patties (I like to put a dollop of mayo on top of the tuna patties) go well with macaroni and cheese and a small side salad, for an easy meal.  Enjoy!

***I will start doing better with pictures, and will edit all recipes that do not have a picture when I make each food item again.  Because who does not love pictures!

 

Spaghetti Sauce Recipe

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Spaghetti Sauce Recipe

1/2 cup finely chopped onion

1 clove garlic

2 cans diced tomatoes (14.5 ounces each)

1 can tomato paste (6 ounces)

1 cup chicken broth (I use water and Better than Bouillon)

2 tbsp honey

Spices

1 tsp salt

1/4 tsp or more pepper

1 tbsp basil

1.5 tsp oregano (I use about 1/4 to 1/2 cup chopped fresh oregano)

1 bay leaf

1 tsp thyme

1/2 tsp herb mix (or other seasoning mix)

1/2 tsp marjoram

3 dashes of cayenne pepper

1 dash paprika

Ending Ingredient

1 to 2 tbsp Parmesan

Directions: Chop the onion amount (it’s okay if you use more than 1/2 cup) in food processor.  Saute chopped onion and minced garlic in oil, in large saucepan.

Place the 2 cans of diced tomatoes, with juice in food processor until well chopped.

In the large pot with the sauteed onion and garlic, add the diced tomatoes and all other ingredients and all spices to saucepan and stir.

Simmer for 30 minutes or more depending on how thick or thin (add more water if you want it to be thinner at the end of cooking time) you wish the sauce to be.  Stir occasionally.  Make sure you remove and toss out bay leaf and add 1 or 2 tbsp of Parmesan and stir, before serving.  Enjoy!

***Note: I use a large saucepan or pot with a tilted lid to prevent the sauce from spitting everywhere, thereby preventing a mess.