Chicken Jaipur

January 20, 2012 By Leave a Comment

Ingredients:

  • 3 lbs. boneless, skinless chicken breasts
  • 3 cups chicken stock
  • 3 tbsp. butter
  • 1 lg. yellow onion, minced
  • 1 clove garlic, minced
  • 1/3 cup sweet curry powder
  • 3 tbsp. crystallized ginger, minced
  • 1/4-1/2 tsp. cayenne pepper
  • 1/8 tsp. ground black pepper
  • 1 tsp. minced fresh mint or 1/2 tsp. dried spearmint
  • 1 tsp. ground cloves
  • 1 1/2 cups coconut milk
  • 2 tbsp. lime juice
  • 1 cup unsweetened coconut creamer (or heavy cream)

Directions:

  1. Place the chicken breasts in medium pan and cover with chicken stock. Cover and simmer until tender. Remove chicken from the stock, set aside and reserve 1 1/2 cups liquid.
  2. Heat butter in a large, heavy skillet. Add the onion and garlic and cook 8-10 minutes, until golden brown.  Blend in curry, ginger, cayenne pepper, mint and cloves.  Add coconut milk and reserved chicken stock, cover and simmer 1/2 hour.
  3. Meanwhile, cut the chicken into bite-sized pieces. Add the chicken to the curry, cover, and simmer 1/2 hour. Mix in the lime juice and cream and heat, stirring, for 5-10 minutes.

Serve with steamed green beans, drizzled in sesame oil, balsamic vinegar or lemon, and sprinkled with sesame seeds.

 

 Adapted recipe from Penzeys Spices Holiday Catalog

Filed Under: Dairy-free, Egg-free, Entrees, Featured Recipes, Gluten-Free, Recipes

Sugar Substitutes

December 30, 2011 By Leave a Comment

SWEETENERS EQUIVALENT TO 1 CUP SUGAR:

Brown Rice Syrup                                                                      

  • 1 1/3 cup. Add 1/4 tsp. baking soda per cup. Reduce liquid by 1/4 cup

Agave Nectar                                                                              

  • 3/4 cup. Reduce liquid by 1/4 cup

Raw Honey                                                                                  

  •  1/2-3/4 cup. Add 1/4 tsp. baking soda per cup of honey. Reduce liquid by 1/4 cup per cup.

Maple Sugar/Syrup                                                                 

  • 2/3-3/4 cup. Add 1/4 tsp. baking powder. Reduce liquid 1/3 cup per cup.

Fruit Juice Concentrate (liquid)                                     

  • 2/3 cup. Add 1/4 tsp. baking soda. Reduce liquid 1/3 cup per cup of juice.

Fruit Juice Concentrate (frozen)                                      

  • 1/2 cup. Add 1/8 tsp. baking soday. Reduce liquid 1/2 cup per cup of juice.

Fruit Puree                                                                                  

  • 1 cup

Molasses                                                                                     

  •  1/2 cup. reduce liquid by 1/4 cup per cup

Date Sugar                                                                                   

  • 2/3-1 cup

Fructose                                                                                        

  • 1/2 cup

Sucanat                                                                                        

  •  1 cup

Stevia Powder                                                                            

  • 1 tsp.

Stevia Liquid                                                                               

  • 1 tsp of sugar =2-3 drops of liquid stevia 

 

Compliments of Amy B. Pittsburgh, PA

 

Filed Under: Cookies, Dairy-free, Desserts, Egg-free, Gluten-Free, Recipes

Fresh Lavender Chicken

December 30, 2011 By Leave a Comment

Ingredients:

  • 2 organic chicken breast
  • 3 tsp. fresh lavender (mine was dried out a little bit but I used the same amount)
  • 1 small onion
  • 1/4 cup lemon juice
  • 2/3 cup olive oil

Directions:

  1. Mix all ingredients together
  2. Add chicken and marinate for 1-4 hours.
  3. Preheat oven at 350. Bake for 30 minutes or until chicken is no longer pink on the inside.

Reminder: I do not measure things so you need to adjust the amounts, depending on how much you are making.

From the kitchen of Angie

 

 

Filed Under: Dairy-free, Egg-free, Entrees, Gluten-Free, Recipes

Zucchini-Potato Soup

December 28, 2011 By Leave a Comment

Ingredients:

  • 2-3 medium zucchini
  • 2-3 medium potatoes
  • 2 small or 1 large onion
  • 4 cups broth (chicken or vegetable)
  • 1 clove garlic, minced
  • 1/2 tsp. salt
  • dash of pepper

Directions:

  1. Slice vegetables. Simmer in broth with garlic, salt, and pepper until tender.
  2. Puree in blender in batches.
  3. Serve hot or cold.

Note: You can serve with a dab of yogurt and dill or curry, if tolerant of dairy.

Alterations instead of zucchini:

  • 1/2 bunch of broccoli
  • 1/2 pound of spinach

 

Filed Under: Dairy-free, Egg-free, Gluten-Free, Recipes, Soups

White Chili

December 28, 2011 By Leave a Comment

Ingredients:

  • 2 cans white beans (northern is fine)
  • 1 can dice tomatoes
  • 1-2 cups ground turkey or chicken, browned with onion (you can also use cooked and diced chicken breasts)
  • 1 cup loose baby spinach
  • 6 cups chicken broth
  • 1 tsp. cumin
  • 1 Tbsp. chili powder

Directions:

  1. Put everything in a pot and simmer for 30-45 minutes.

 

Filed Under: Dairy-free, Egg-free, Gluten-Free, Recipes, Soups

Gluten-free Banana Nut Bread

December 28, 2011 By Leave a Comment

Ingredients:

  • 1 cup mashed bananas
  • 1/3 cup oil or melted butter
  • 1/2 cup honey or brown sugar
  • 2 eggs, beaten
  • 1 cup brown rice flour
  • 3/4 cup oats
  • 1/2 tsp. salt
  • 1 tsp. baking soda
  • 1/4 cup hot water
  • 1/2 cup chopped nuts

Directions:

  1. Beat oil and honey together. Add eggs, mix well.
  2. Stir in bananas.
  3. Add sifted dry ingredients alternately with hot water; mix until smooth.
  4. Bake in greased 9x5x3″ loaf pan at 325 for 55-60 minutes.
  5. Cool on a wire rack for 1/2 hour before slicing. Freezes well.
Filed Under: Dairy-free, Desserts, Gluten-Free, Recipes

Nut-Crusted Salmon with Mustard Sauce

December 23, 2011 By Leave a Comment

Ingredients:

  • 4 Salmon fillets, about 6 oz. each
  • 3 Tbsp. extra virgin olive oil
  • 3 Tbsp. dijon mustard
  • 6 Tbsp. chopped pecans

Sauce:

  • 1/2 cup heavy cream*
  • 1 Tbsp. Dijon Mustard
  • 1 Tbsp. drained capers, rinsed
  • 2 Tbsp. finely chopped parsley
  • Fine sea salt and pepper to taste

Directions:

  1. Preheat oven to 400
  2. Line a shallow baking pan with foil and lay salmon fillets on it, skin side down, at least 1 in. apart
  3. Blend the olive oil and mustard together and spread 1/4 on top of each portion
  4. Top with chopped nuts and bake through, about 10 minutes
  5. While salmon bakes, whip the cream until it starts to stiffen, then whip in the mustard. Stir in capers and parsley. Season to taste with salt and pepper.
  6. Transfer salmon to plates and garnish with a dollop of the sauce

*Note: Remember if you are dairy sensitive you may be able to tolerate the heavy cream since it is primarily fat. You can always use an alternative milk but the sauce will be much thinner; You may need to experiment.

Shared by Deb D. in State College

 

Filed Under: Dairy-free, Egg-free, Entrees, Gluten-Free, Recipes

Zucchini, Banana, and Flaxseed Muffins

December 23, 2011 By Leave a Comment

Ingredients:

  • 1 3/4 cups Bob’s Redmill Gluten-free All Purpose Flour
  • 3/4 tsp. xantham gum
  • 1/2 cup ground flaxseed
  • 1 cup lightly packed light-brown sugar
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp coarse salt
  • 1 tsp. groung cinnamon
  • 1 1/2 cups coarsely grated zucchini
  • 1/3 cup mashed ripe bananas
  • 3/4 cp whole milk (you can use an alternative milk if sensitive to dairy)
  • 1 large egg, lightly beaten (you can use an egg substitute if sensitive to eggs)
  • 1 tsp. vanilla extract

Directions:

  1. Preheat oven to 350. Lightly coat 12 standard muffin cups with cooking spray or oil.
  2. In a large bowl, whisk together flour, flazseed, brown sugar, baking soda, baking powder, salt and cinnamon.
  3. Add zuchinni and banana and stir to combine.
  4. In a small bowl, whisk together milk, egg, and vanilla.
  5. Add milk mixture to flour mixture and stir until combined. (Do not overmix)
  6. Divide batter among muffin cups and bake until a toothpick inserted in center comes out clean. Approx. 20-25 minutes.
  7. Let muffins cool completely in pan on a wire rack, about 30 minutes.

Shared by Sue M. via Everyday Food

Filed Under: Breakfast, Dairy-free, Egg-free, Gluten-Free, Recipes

Beet, Carrot, and Apple Salad

December 23, 2011 By Leave a Comment

Ingredients:

  • 1 lime, juice and zest
  • 1 orange, juice and zest
  • 2 Tbsp. sherry vinegar
  • 3/4 extra virgin olive oil
  • Sea salt and black pepper to taste
  • 1 lb. beets, peeled and cut into matchsticks
  • 2 large carrots, peeled and cut into matchsticks
  • 1 granny smith apple, cored and cut into matchsticks
  • 1 turnip
  • 1 bunch flat leaf parsley, stems removed

Directions:

  1. In a large bowl, mix orange juice and zest, lime juice and zest, and vinegar. Slowly whisk in the olive oil and season with salt and pepper
  2. Layer beets, carrots, apple, and turnip in bowl (salt and pepper if desired)
  3. Toss with dressing before serving

From the kitchen of Sally B.

Filed Under: Dairy-free, Egg-free, Gluten-Free, Recipes, Sides, Vegetables

Gluten-free, Dairy-free Carrot Cake

December 23, 2011 By Leave a Comment

Ingredients:

  • 1/2 cup vegetable oil
  • 2 eggs
  • 3/4 cup sugar
  • 1 1/2 cup grated carrot
  • 1 tsp. vanilla
  • 2 1/4 cup gluten-free baking mix
  • 1 1/2 tsp. allspice
  • 1/2 tsp. salt
  • 1/2 cup walnuts

Directions:

  1. Beat oil, eggs, and sugar
  2. Add other ingredients and pour into cake pan
  3. Bake at 350 for 20-25 minutes
  4. Top with favorite frosting

A birthday treat!!

From the kitchen of Shirl H.

Filed Under: Dairy-free, Desserts, Gluten-Free, Recipes
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