Savvy Gluten Free with Chrissy Rector

Bourbon Chicken

2012-02-08T19:30:00.000-05:00

1 1/2 c. soy sauce
1/2 c. water
1/3 c. brown sugar, packed
1/4 c. oil
1/4 c. bourbon whiskey
3 tbsp. chopped fresh ginger root
2 cloves garlic, crushed
3 chicken breast, cubed

2 green onions

Marinate overnight

Set a side 1/2 cup marinade in jar with lid in refrigator.

Mix all ingredients into large dish with cover add chicken cubes and marinate overnight . Turn several times the next day. Place marinated chicken in skillet (discard marinade in dish) grab the marinade in jar pour into skillet with chicken heat on medium high until boiling point then reduce heat to low and simmer for 20 minutes stirring frequently.

Beef Jerky

2012-02-08T19:24:00.000-05:00

1 pound lean round steak
1/3 c. GF soy sauce
1/3 c. GF Worcestershire sauce
1/3 c. GF smoke flavor
2 tbsp. seasoned salt
1 tbsp. garlic powder

1 tbsp onion powder
1 tbsp. black pepper, ground

Don't buy meat with lots of marbling.

Trim off all visible fat then slice crosswise or against the grain into long, thin strips, no more that 1/4 inch thick. (meat is easier to slice when partially frozen) Place sliced meat in with cover on, so meat can marinate.

Combine all sauces and seasonings. Pour over beef strips and toss often until well coated. Spray baking sheet with non stick coating spray. Arrange meat too not touch on baking sheet. Let dry in VERY slow oven (175 degrees), approximately 2 to 3 hours. Do not over dry; the jerky will be crunchy. Store in air tight container at room temperature.

Steak Enchiladas

2012-02-08T14:13:00.002-05:00

1 lb. steak
1 onion, chopped

1 green pepper, chopped
3 cloves garlic, minced
1/4 tsp. pepper
1/4 tsp. cumin
1 tomato, chopped
1 doz. GF corn tortillas

Cut steak into thin strips. Cook in skillet with small amount oil until done. Add onion, garlic and peppers, cumin, tomato, and black pepper. Place steak mixture on tortillas and roll up.

Enchilada Sauce

2 tbsp. butter
2 tbsp. GF flour
1 c. chicken broth
1 pkg. shredded Monterey Jack cheese
1 c. sour cream

Melt butter, add gluten free flour, bring to boil, add broth and boil until thickened, add cheese until melted. Remove from stove and add sour cream until combined. Pour sauce over rolled enchiladas and bake for 20 minutes at 350 degrees.

Stuffed Cabbage

2012-02-07T22:08:00.000-05:00

1 med. head cabbage, chopped
1 lb. ground meat, beef or turkey
1 lg. can tomatoes
1 sm. can tomato sauce
1 c. cooked rice
Salt and pepper to taste

Brown ground meat in skillet. Layer half of cabbage in 9 x 13 inch pan. Mix ground meat, rice, and half of tomatoes. Spread meat mixture over cabbage. Cover meat mixture with remaining cabbage. Pour remaining tomatoes and can of tomato sauce over top. Cover with aluminum foil and bake at 350 degrees about 1 hour or until cabbage is soft.

Butterscotch Questions

2012-02-07T21:53:00.002-05:00

Butterscotch contains barley so therefor are NOT gluten free

Buffalo Wings

2012-02-03T17:36:00.001-05:00

1/4 to 3/4 cup hot pepper sauce
1/4 cup butter
Vegetable or peanut oil (for frying)
5 cloves garlic, minced
2 green onion white & green parts included, minced
pinch of sea salt
5 lb frozen chicken wings
1/2 cup brown sugar
1/2 cup white sugar
2 tablespoons honey

Split the wings at each joint and discard tips. Rinse and pat dry with paper towels set aside

In a blender, combine hot sauce, sugar, honey, garlic, green and onion .

Meanwhile, in a small saucepan, melt butter over low heat with minced garlic. (Finely minced shallots or onions may optionally be added at the same time as the garlic.) If you prefer a smoother sauce, a stick blender may be used to smooth it out and blend in the flavors of the garlic, etc. When the garlic is a golden color, stir in the hot sauce. Add a pinch of salt.

Place chicken In a disposable aluminum 10x12 inch pan (or a regular pan lined with foil), pour blended mixture over the still-frozen chicken wings.
Place on center oven rack and bake at 250°F for 2 - 2 1/2 hours, turning and basting every 30 minutes. When wings are done they will be tender.

Vanilla Polenta for Breakfast

2012-01-26T12:02:00.001-05:00

1 cup polenta

3 cups water

2 cups milk or coconut milk or almond milk or soy milk

1/3 cup brown sugar

1 tsp vanilla

1 tsp cinnamon

Favorite fruit

1. Cook Polenta according to package directions

2. Mix brown sugar, vanilla, cinnamon and milk

3. Top with favorite fruit

Blueberry Crepes

2012-01-23T20:51:00.001-05:00

Filling:

8 oz. cream cheese
8 oz. sour cream
1/4 c. sugar
1/2 tsp. vanilla
4 c. blueberries
2/3 c. sugar
1 1/3 c. water
2 tbsp. cornstarch
whipped cream

For Filling:

Blend all ingrients until smooth except use half of blueberries reserve the other half for topping the crepes. To assemble: Spoon filling in center crepe then fold crepe in half and roll.

Crepes:

1 cup All Purpose Gluten Free Flour
1/4 milk, coconut milk, soy milk or almond milk
2 eggs
1 tsp vanilla
1 tbsp sugar
2 tbsp butter

Melt butter in skillet on medium heat make sure pan is coated with butter to keep crepes from sticking to pan. Add remaining ingredients into bowl, mix on low until smooth.
Add 1/3 cup of batter to pan swirl pan to coat the bottom of skillet with batter. cook for 1 minute use a thin spatula or butter knife to loosen edges of crepe to flip over cook for 1 minute just until golden brown. Top with whipped cream

Shrimp & Quiona

2012-01-22T13:08:00.001-05:00

1 1/2 cups water

1 cup uncooked quiona

2 tbsp olive oil

1 onion, chopped

1/2 cup green bell pepper

1 sm. can asparagus spears or 4 fresh asparagus spears

1 lb medium shrimp peeled

2 garlic cloves

1 tbsp fresh basil

In a large pot, bring the water to a boil, and stir in the quinoa. Cover, reduce heat to low, and simmer 15 minutes. Remove from heat until all liquid has been absorbed.

Heat olive oil in a skillet over medium heat, and saute the onion and green bell pepper until tender. Mix in the asparagus and continue cooking until asparagus is tender. Season with salt and pepper. Mix in the shrimp, and cook 5 minutes, or until pink.

Mix quiona in skillet and serve.

Strawberry & Orange Sorbet

2012-01-18T16:30:00.000-05:00

Simple sugar (recipe below)
2 cups frozen strawberries
1 cup orange juice

Simple Sugar
Prepare & chill Simple sugar add 1 cup water and 1 cup water to saucepan cook on medium heat until sugar melts and dissolves, bring to boil then remove from heat let chill till cold.

Combine starwberries and orange juice in processor purree until smooth then add simple sugar process until blended transfer to 8x8 glass dish and freeze until firm then stir every 1 hour or firm enough to scoop into serving dish.

Quinoa Apple Salad

2012-01-17T13:57:00.000-05:00

1 cup quinoa, rinsed
2 cup water
2 tbsp honey or sugar
1/2 tsp salt
3 tbsp olive oil
1 cup apple peeled and chopped
1 cup chopped celery
1/3 cup raisins
1/2 cup chopped almonds

In a saucepan combine the quinoa and water, bring to boil. Cover and reduce heat to simmer until quinoa is tender and water is absorbed about 15 minutes. Transfer quinoa into large bowl. In a small bowl mix honey and salt until blended then mix with quinoa then add remaining ingrdients to to quiona

Apple Crisp Parfait

2012-01-14T09:54:00.001-05:00

1 c. Bob red mill oats
1/2 c. packed brown sugar
1/4 c. butter, melted
1 (21 oz.) can apple pie filling
1/2 tsp. ground cinnamon
1 qt. vanilla yogurt

Combine oats, brown sugar and butter in a 8x8 baking pan. Bake at 350 degrees for 10 minutes until. Let cool. Stir together pie filling and cinnamon; divide mixture among 8 parfait glasses. Top with vanilla yogurt and oat mixture

Saucy Breast

2012-01-11T13:12:00.000-05:00

4 chicken breast
1/2 onion
1 medium red pepper
3 cloves garlic
3 tbs. olive oil
1 bay leaf
1 8 oz. can tomato sauce
1/2 jar Spanish olives stuffed with red peppers (4 oz.)
pinch of cumin (to taste)
1 tbsp. Gluten free flour
salt (to taste)
2 cups of chicken broth

Put chicken in a plastic bag with the gluten free flour and coat it well. Add salt, to your taste, and brown it in the olive oil. Remove the chicken from pan and sauté the onion, garlic, and red pepper in the same pan used to brown the chicken.
Return chicken to pan, add tomato sauce, bay leaf, pinch of cumin, olives, and the 2 cups of chicken broth. Let it simmer for 40 minutes.
Serve over white rice, mashed potatoes or polenta.

Cornbread

2011-12-31T08:00:00.002-05:00

1 cup yellow corn meal
1 1/4 cups gluten free flour
1/4 cup sugar
1 tsp. baking powder
1/4 tsp. baking soda
2 eggs
6 tablespoons butter
1 tsp. oil (for pan)
pinch of salt

Prepare oven to 350F. Combine cornmeal, GF flour, sugar, baking powder and baking soda and salt.
In a separate bowl, mix buttermilk with egg. Beat lightly.
Slowly stir buttermilk mixture into the dry ingredients.
Add butter and beat for 1 minute.
Bake 20-25 minutes in a 8x8 inch greased baking pan.
Cut into squares.

Collard Greens

2011-12-31T08:00:00.001-05:00

4 bunches collard greens
2 lbs. ham hocks
1 med. onion
Salt and pepper to taste
1 tsp. crushed red pepper

Cook ham hocks and chopped onion for 2 hours.

Remove leaves from stems of collard greens and discard stems. Wash your greens thoroughly. Add greens, salt, and pepper and crushed red pepper to ham hocks. Bring greens to a boil, reduce heat and cook until greens are tender about an hour.

Hoppin John AKA: Rice & Blackeye Peas

2011-12-31T08:00:00.000-05:00

1 lb. meaty ham hocks
1 c. onions, chopped
1/4 tsp. crushed red pepper
2 tsp. salt
Water
2 c dry blackeye peas
1 1/2 c. uncooked rice
Salt & ground black pepper

In large kettle combine ham hocks, onions, red pepper, salt and 3 1/2 cups water. Bring to a boil, cover, and simmer 1 1/4 hours, or until ham is tender. Meanwhile, wash peas. Combine peas and 6 cups water. Bring to a boil and boil 2 minutes. Remove ham hocks from kettle. Add water to liquid left in kettle to measure 3 1/2 cups, if necessary. Cut meat into small pieces discarding bone and rind. Drain peas; discard soaking liquid. Add ham, peas, and rice to kettle. Bring mixture to a boil, reduce heat, cover, and simmer 20 to 25 minutes, or until peas and rice are tender and liquid is absorbed. Season to taste with salt and pepper. Makes 8 to 10 servings.

English Toffe Bars

2011-12-22T22:27:00.001-05:00

1 tablespoon plus 1-3/4 cups butter, softened, divided

2 cups sugar

1 tablespoon light corn syrup

1 cup chopped pecans

1/4 teaspoon salt

1 pound milk chocolate candy coating, coarsely chopped

Butter a 15-in. x 10-in. x 1-in. pan with 1 tablespoon butter; set aside. In a heavy 3-qt. saucepan, melt the remaining butter. Add sugar and corn syrup; cook and stir over medium heat until a candy thermometer reads 295°. Remove from the heat; stir in pecans and salt.
Quickly pour into prepared pan. Let stand for 5 minutes. Using a sharp knife, score into lines. Let stand at room temperature until cool.
Separate into squares, using a sharp knife if necessary. In a microwave, melt candy coating, stirring often. Dip squares, one at a time, in coating. Place on waxed paper until set. Yield: 2-1/4 pounds.

Cranberry Turkey Breast

2011-12-21T14:00:00.001-05:00

Whole Turkey Breast
1/2 c. orange juice
1 tsp. crushed garlic
Salt and pepper to taste
1/2 to 1 c. butter, melted
1 c. prepared cranberry sauce
2 tbsp. Grand Marnier liqueur or orange juice

Marinate turkey in orange juice mixture for 2 to 24 hours.

Preheat oven to 325 degrees. Meanwhile, mix together 1/2 cup orange juice, garlic, salt and pepper. In saucepan over medium heat, combine cranberry sauce and Grand Marnier or orange juice. Stir until heated through.
Bake for 60 to 90 minutes turkey, basting alternately with melted butter and marinade, until juices run clear and turkey is cooked through.
To serve, spoon small pool of cranberry sauce on plate, place turkey tender in middle and spoon additional sauce over top. Makes two servings.

Buckeye Candies

2011-12-21T13:25:00.001-05:00

1 1/2 sticks softened butter
1 lb. confectioners' sugar
1 1/2 c. creamy peanut butter
1/4 c. finely chopped nuts (Optional)
1 tsp. vanilla

1 pkg chocolate chip

Mix together roll into small balls . Chill. Add package milk chocolate chips. Insert toothpick into the chilled candy and dip into chocolate. Leave a small area near top without chocolate to represent a buckeye

BBQ Chicken Wings

2011-12-18T21:20:00.000-05:00

12 chicken wings
1/2 c. honey
2 tbsp. Worcestershire sauce
1/3 c. soy sauce
1 clove garlic, minced

Marinate 2 to 24 hours
Preheat oven to 325 degrees. Place chicken in a shallow baking dish. Mix the remaining ingredients and pour over the wings. Bake for 1 hour.

Chocolate Macaroons

2011-12-18T00:00:00.000-05:00

4 large egg whites

1/4 teaspoon cream of tartar

1/4 teaspoon coconut extract

1/4 teaspoon almond extract

1/4 teaspoon vanilla extract

1/8 teaspoon salt

1 cup sugar

1/4 cup unsweetened cocoa powder

2 tablespoons semisweet chocolate chips

2 tablespoons white chocolate chips

Position racks in upper and lower thirds of oven; preheat to 250°F. Line 2 large baking sheets with parchment paper or nonstick baking mats.Beat egg whites, cream of tartar, coconut, almond and vanilla extracts and salt in a large bowl with an electric mixer on medium-high speed until combined. Gradually beat in sugar, 2 tablespoons at a time, beating until stiff, shiny peaks form, 6 to 8 minutes.
Sift cocoa over the mixture and gently fold together with a rubber spatula until combined.
Spoon the meringue into a gallon-size sealable bag (or pastry bag fitted with a 1/2-inch tip). Seal the bag, pressing out as much air as possible. Cut a 1/2-inch hole in one corner of the bag. Pipe the meringue into 2-inch circles, about 1 inch apart, on the prepared baking sheets.
Bake on the upper and lower racks for 50 minutes. Turn off the heat and let the meringues stand in the oven with the door closed until completely dry, about 1 1/2 hours.
Melt semisweet and white chocolate (see Tip) and drizzle or pipe onto the cooled meringues. Let stand until it sets.

Broccoli Stuffed Chicken Breast

2011-12-08T22:47:00.001-05:00

1 sm. box frozen broccoli
1 onion, chopped
2 cloves garlic, minced
1 tbsp. minced onion
1 tsp garlic powder
salt and pepper, to taste
1/2 c. grated Parmesan
2 tbsp. butter, melted
1 tsp. olive oil
4 boneless chicken breast halves

Defrost broccoli and drain. Flaten chicken with a meat mallot to a 1/4 inch thickness. Cook broccoli with onions and garlic until tender in 1 tsp. extra virgin olive oil. Coarsely mash when done and add cheese. Stir until cheese has melted in broccoli. Spoon broccoli mixture into the center of each chicken breast. Fold long sides over filling; fold ends up and secure with a toothpick then season with salt, pepper and garlic powder.Place in 350°F oven for 20 minutes.

Chocolate Torte

2011-12-05T20:19:00.001-05:00

2 sticks butter + 2 tbsp butter

9 ounces good-quality dark chocolate, chopped

6 large eggs, separated

2/3 cups superfine sugar
sliced strawberries

In a double boiler, melt butter and chocolate together. Stir until combined. Set aside to cool.
In a medium bowl, whisk egg yolks with sugar until fluffy. Gradually pour melted chocolate into egg mixture, stirring constantly.
In a large bowl, using an electric mixer set on medium-high speed, beat egg whites until stiff peaks form. Fold egg whites into chocolate mixture until just combined. Pour mixture into prepared pan and bake for 35 minutes. (Torte will be very moist in middle.) Transfer torte to a wire rack and cool completely in pan for 1 hour. Top with sliced strawberries

MONGOLIAN BEEF

2011-12-01T09:00:00.000-05:00

1 lb. sirloin tip steak
1 med. onion (sliced)
1 bunch green onions (cut 2 inches long)
6 to 8 pieces small dried chili peppers (optional)
2 to 3 slices fresh ginger

Marinade

1 tbsp. La Choy soy sauce
2 tbsp. rice wine
1 tbsp. corn starch
3 to 4 slices ginger root

Marinade 30 minutes.

Using wok, pour 1/4 to 1/3 cup oil. When oil is hot, add chili peppers and ginger root. When ginger root and peppers turn brown, remove from pan. Stir fry meat. Save extra juice from marinade.

Set aside meat. Stir fry onions and green onions. Add saved juice and meat. Stir together well. Serve hot with rice or fried rice.

GENERAL TSO'S CHICKEN

2011-11-30T15:22:00.001-05:00

1/2 c. cornstarch
1/4 c. water
1 1/2 tsp. garlic, minced
1 1/2 tsp. ginger, fresh, minced
3/4 c. sugar
1/2 c. soy sauce
1/4 c. distilled vinegar
1/4 c. sherry wine
1 1/2 c. GF chicken broth, hot
3 lbs. chicken breast, raw, deboned, cubed
1/4 c. GF soy sauce
1 tsp. pepper
1 egg
1 c. cornstarch
1 c. oil
2 c. green onion, chopped
16 red chili peppers, dried (Optional)

To make sauce, dissolve cornstarch in water and add garlic, ginger, sugar, 1/2 cup soy sauce, vinegar, and sherry. Then add chicken broth, stir until sugar is dissolved. Refrigerate until needed.

In a separate bowl mix chicken, 1/4 cup soy sauce, and pepper. Stir in egg and add cornstarch until thoroughly blended. Add a small amount of oil if mixture becomes too dry.

Divide chicken into small quantities and deep fry at 350 degrees until crispy. Drain chicken of grease and set aside. Place a small amount of oil in wok or saute pan and heat until oil smokes. Add chili peppers and green onions and stir fry briefly. Remove sauce from the refrigerator and stir.

Add sauce to wok or saute pan; mix well and then add the cooked chicken and cook until sauce thickens to your desired consistency. Serve with rice or fried rice and broccoli. Serves: 6-8.