Soak chicken breast in brine (a little sugar, lots of salt) and garlic clove chopped up.
Slice 1 green bell pepper.
Mince 2 green onions
Mince 1 clove garlic
Slice 4-6 tomatoes
Mince to make 1/3 cup cilantro. (+ garnish)
Thinly slice chicken, drain.
In medium hot oil, add bell pepper. Let start to soften. Add 1/2 green onions. Let finish soften. Remove all.
In remaining oil, add garlic and green onion - get fragrant but not brown. Add chicken. Add 1/2 cilantro.
add 1/2 - 1 tsp cinnamon, 1/2 tsp cumin
*forgot to add 1/2 tsp coriander
add in black beans & corn. Could also add cooked carrot.
Return green bell pepper to pan.
Add tomatoes and remaining cilantro (except garnish)
Sprinkle lemon juice.
Add 1/2 c chicken broth with cornstarch (more liquid for more sauce)
Let simmer. Add salt/pepper to taste.
Eat with rice to soak up sauce.
Thursday, April 28, 2011
Monday, April 25, 2011
Gluten free Roast
3 lb tri-tip roast in string. thawed in microwave. rub with salt/pepper/garlic powder. Brown in HOT oil so it gets a good crust. Place in oven at 225 (250 for 30 minutes, then 225) with...
2 c beef broth
1/2 onion, sliced (yellow)
onion flakes, salt, pepper, garlic cloves minced
For cream of mushroom soup:
4 oz can portabella mushrooms, drained, heated in pan with butter so the water comes out a little more. Or use fresh mushrooms and wait for water to come out & they cook down. Added some more onion flakes. Added cornstarch, a little bit of rice flour, and potato starch. Stir (off heat) to thicken and make roux. Added some 1/2 and 1/2. Then added 1% milk until it looked like soup. Put back on the heat - it thickened pretty quickly, so I had to add more milk. I was going for the volume of a 11-14 oz can.
Option 1 - add to roast as is. This is what I did. It worked out ok, but then we had gravy w/stuff in it. I finally blended up the gravy, and YUM.
Option 2 - blend as it comes off stove. Add creamy mixture to roast pan. I think I want to try it like this next time.
Cover roast in pan. I felt like it got dry where it wasn't submerged in the juices, so maybe it would be better to baste it? I let it cook for about 7 hours. Could go in a slow cooker too.
I added carrot sticks for the last 1 1/2 -2 hours. They were plenty done. Tasted great. Used 8 carrots. Should have used more.
If putting potatoes in with roast, which might be better than mashed potatoes, then double the gravy. Would need a really deep pan though.
2 c beef broth
1/2 onion, sliced (yellow)
onion flakes, salt, pepper, garlic cloves minced
For cream of mushroom soup:
4 oz can portabella mushrooms, drained, heated in pan with butter so the water comes out a little more. Or use fresh mushrooms and wait for water to come out & they cook down. Added some more onion flakes. Added cornstarch, a little bit of rice flour, and potato starch. Stir (off heat) to thicken and make roux. Added some 1/2 and 1/2. Then added 1% milk until it looked like soup. Put back on the heat - it thickened pretty quickly, so I had to add more milk. I was going for the volume of a 11-14 oz can.
Option 1 - add to roast as is. This is what I did. It worked out ok, but then we had gravy w/stuff in it. I finally blended up the gravy, and YUM.
Option 2 - blend as it comes off stove. Add creamy mixture to roast pan. I think I want to try it like this next time.
Cover roast in pan. I felt like it got dry where it wasn't submerged in the juices, so maybe it would be better to baste it? I let it cook for about 7 hours. Could go in a slow cooker too.
I added carrot sticks for the last 1 1/2 -2 hours. They were plenty done. Tasted great. Used 8 carrots. Should have used more.
If putting potatoes in with roast, which might be better than mashed potatoes, then double the gravy. Would need a really deep pan though.
Monday, April 11, 2011
cheesy ck broccoli rice
1. Put 2 cups of rice and 4 cups of water in a pot and bring to a boil. Cover and reduce to a simmer, cook for 20 minutes or until tender.
2. Cut up 2-3 stalks of broccoli crowns into florets, discarding stems. Place in a covered casserole with one tablespoon of water. Cook in microwave for 7 minutes or until tender-crisp.
3. Melt 2 tablespoons of butter in a saucepan. Add two tablespoons of cornstarch and stir until thick. Add one can of chicken stock and simmer until thick. Add one can of drained chicken or 1-2 cooked cubed chicken breasts. Add one cup of your favorite shredded cheese, like monterey jack, colby jack, cheddar, swiss, or gruyere. Add 1/4 cup of parmesan cheese and stir to melt.
4. Layer rice, broccoli and sauce on a plate and eat it all up.
2. Cut up 2-3 stalks of broccoli crowns into florets, discarding stems. Place in a covered casserole with one tablespoon of water. Cook in microwave for 7 minutes or until tender-crisp.
3. Melt 2 tablespoons of butter in a saucepan. Add two tablespoons of cornstarch and stir until thick. Add one can of chicken stock and simmer until thick. Add one can of drained chicken or 1-2 cooked cubed chicken breasts. Add one cup of your favorite shredded cheese, like monterey jack, colby jack, cheddar, swiss, or gruyere. Add 1/4 cup of parmesan cheese and stir to melt.
4. Layer rice, broccoli and sauce on a plate and eat it all up.
Friday, April 8, 2011
Soft rolls
Soft and Chewy Rolls
1 1/4 cups hot tap water
1 packet yeast
1/4 cup sugar
1/3 cup oil (I used canola)
1 egg
1 1/2 tsp baking powder
1 tsp salt
3 1/2 cups gluten-free flour blend (mine is a blend of rice flour, tapioca flour, xanthan gum, gelatin)
1/2 cup corn starch
Pre-heat oven to 415F.
Sprinkle the yeast over the hot water and stir gently to incorporate. Add sugar and oil and let stand a few minutes.
In large mixing bowl place the egg and the other ingredients. Add the yeast mixture and beat until well-blended, approx 1 minute. Dough should be thick and sticky.
Scoop out 1/4 cup at a time of the dough and with well-greased hands, roll into balls and place on lined cookie sheets (I use silicone sheets but you can use wax or parchment paper). Place approx 1.5 inches apart and flatten into thick discs. Set aside in warm place to rise for 15 minutes.
Bake for 15 minutes or until golden brown and the wafting smell of fresh-baked bread causes the insane urge to reach into the hot oven and grab a roll to shove into your drooling mouth.
Let cool 10-15 minutes and serve with butter and your choice of jam/jelly/honey/apple butter, etc. You can also cool completely and slice through the middle for an amazing bun.
I used 1/2 c less flour, but then added more to make dough thicker. It did not rise as much as I would have liked. They came out flat and too much xantham gum texture. I was estimating how much to put in because I did not use a prepared flour mix. I used 1 1/2 c white/brown rice flour, 1/2 c sweet rice flour, 1/2 potato starch, 1/2 tapioca starch, then added more tapioca starch. I sprinkled gelatin and xgum. I used only 1/2 tsp salt, probably could have used more because 1/4 c sugar made these taste sweet. I let the yeast proof without the oil. I added egg and oil into dry mixture, cut in, then added water/milk/yeast. The dough looked good, but I think I'd rather use an extra egg and leave out the xgum. Oh well. next time. It made 13 rolls I think. Might have been better to put them in a muffin tin.
1 1/4 cups hot tap water
1 packet yeast
1/4 cup sugar
1/3 cup oil (I used canola)
1 egg
1 1/2 tsp baking powder
1 tsp salt
3 1/2 cups gluten-free flour blend (mine is a blend of rice flour, tapioca flour, xanthan gum, gelatin)
1/2 cup corn starch
Pre-heat oven to 415F.
Sprinkle the yeast over the hot water and stir gently to incorporate. Add sugar and oil and let stand a few minutes.
In large mixing bowl place the egg and the other ingredients. Add the yeast mixture and beat until well-blended, approx 1 minute. Dough should be thick and sticky.
Scoop out 1/4 cup at a time of the dough and with well-greased hands, roll into balls and place on lined cookie sheets (I use silicone sheets but you can use wax or parchment paper). Place approx 1.5 inches apart and flatten into thick discs. Set aside in warm place to rise for 15 minutes.
Bake for 15 minutes or until golden brown and the wafting smell of fresh-baked bread causes the insane urge to reach into the hot oven and grab a roll to shove into your drooling mouth.
Let cool 10-15 minutes and serve with butter and your choice of jam/jelly/honey/apple butter, etc. You can also cool completely and slice through the middle for an amazing bun.
I used 1/2 c less flour, but then added more to make dough thicker. It did not rise as much as I would have liked. They came out flat and too much xantham gum texture. I was estimating how much to put in because I did not use a prepared flour mix. I used 1 1/2 c white/brown rice flour, 1/2 c sweet rice flour, 1/2 potato starch, 1/2 tapioca starch, then added more tapioca starch. I sprinkled gelatin and xgum. I used only 1/2 tsp salt, probably could have used more because 1/4 c sugar made these taste sweet. I let the yeast proof without the oil. I added egg and oil into dry mixture, cut in, then added water/milk/yeast. The dough looked good, but I think I'd rather use an extra egg and leave out the xgum. Oh well. next time. It made 13 rolls I think. Might have been better to put them in a muffin tin.
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