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First, put two boneless chicken breasts on to boil in a small pot. While that gets going, dice up a medium yellow onion.

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Add a little oil to a very large skillet and begin sauteeing your onion pieces on low heat while your chicken continues to cook. (It should stay at a rolling boil for about 15 minutes, maybe more depending on how thick your chicken pieces are.) Add 1 teaspoon of salt, and 2 cloves of minced garlic to your onion.

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Also add 2 teaspoons paprika, 1 teaspoon cumin, and 1/2 teaspoon black pepper. Stir it so the spices are evenly distributed, then let the onions settle in to get nice and translucent.

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Meanwhile, chop up about 1/2 cup of fresh cilantro. Unless you are morally opposed to cilantro, don’t skip this step. It completely makes the dish. Then, while you continue to tap your toes waiting on your onions and your chicken (will this 15 minutes never end?!) whip up a double batch of avocado cream, for a total of 2 cups. Set it aside for now, we’ll get back to it in a minute.

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About this time your chicken breasts should be done, so yank them out of the water and give them a quick chop job. Then dump both chicken and cilantro into your giant sautee pan (you did choose a large enough one like I told you to, right?) Mix everything together thoroughly, then let it hang out and keep warm while you start to assemble your layers.

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First, start with a gluten-free tomatillo salsa, also known as salsa verde. This is kind of a specialty food, so there aren’t any nationally-recognizable brands I can suggest for you all (mine’s actually made in Mexico, so you’re not likely to be able to find it unless you live near the border like I do.) Of course the best thing is if your label contains nothing but whole, recognizable ingredients, but in a pinch I’ve even pulled out my cellphone and called a manufacturer’s customer service number right there in the grocery store aisle. Whatever gets the job done.

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Pour about 1/4 cup of the tomatillo salsa on the bottom of your greased 9″ by 9″ baking dish. This is just a thin little drizzle that’s going to help keep your bottom layer from sticking, it doesn’t really count as a layer. Your official first layer will be corn tostadas, broken up and overlapped a bit as necessary. You could also use soft corn tortillas, or even tortilla chips — though both are going to get soggier than these nice thick tostadas — as long as it’s 100% corn, whatever it is.

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Next, grab your avocado cream, and dollop half of it (or about 1 cup) on top of the tostadas, using the back of a spoon to spread it out evenly.

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Next, add a layer of tomatillo salsa. It’s about 1/2 cup, I think, but I just kind of eyeball it.

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Then, layer on half of your chicken mixture. Press it down a bit so it’s not full of air bubbles.

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Now, the final item in our layering scheme is diced green chiles. “But GFCF Lady,” I hear you say, “that can says whole chiles.” Well, yes, so it does. My son really, really likes the grocery store, you see, and shopping trips with him can be classified anywhere from mildly hyperactive to a Category 5 hurricane. In my hurry to get out of there on this particular occasion, I grabbed the wrong can. But no biggie, I just diced them up on my cutting board. Whether you buy them whole or diced, however, this is another one of those items that should contain nothing but the chiles. Don’t settle for added junk.

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Sprinkle half of your chile bits over the chicken, then start the layers over: tostadas, avocado cream, tomatillo sauce…

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…chicken mixture, green chiles. Bake uncovered in a 450 degree oven for 25 minutes, and the result will be the creamiest, tastiest enchilada casserole this side of the Rio Grande.

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Happy Eating!

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The GFCF Lady’s Enchilada Casserole

2 chicken breasts
1 medium yellow onion
2 cloves minced garlic
1 tsp salt
2 tsp paprika
1 tsp cumin
1/2 tsp black pepper
1/2 cup chopped cilantro

8 corn tostadas
2 cups avocado cream
1 1/4 cups tomatillo sauce
1 can chopped green chiles

But can I really improve on these delectable GFCF chicken nuggets I showed you how to make way back when? Oh, indeed. You may recall that at the time, I said, “I’d probably bread everything in nothing but almond meal, if the stuff weren’t so darn expensive.” Well it turns out, there was a less expensive source sitting right under my nose. Much less expensive, in fact!

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Honeyville Grain sells blanched almond flour at half the price of Bob’s Red Mill. (The price drops even more if you buy it in 25 lb. bags, but I realize most of you aren’t going to be able to go through it that quickly — though it does keep for a very long time in the refrigerator…) I’ve been experimenting with this stuff like a madwoman, and I have to say, I’m an almond flour convert at this point. The texture is just miles better than anything else out there in my opinion, and with the obstacle of cost removed (or at least reduced to the equivalent of every other GF flour out there,) there’s no reason not to use it in practically everything.

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I’ll try to post some recipes for baked items involving almond flour in the near future, but for now, let’s get back to these amazing chicken tenders, shall we? I was exaggerating slightly when I said “nothing but” almond flour, there are a few seasonings that help this meal reach its full potential. Specifically, that’s 1/2 teaspoon each of salt, garlic powder, and ground ginger, and 1 teaspoon of paprika.

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Blend all that into 1 cup of almond flour. (That’s another important distinction between the Honeyville product versus Bob’s Red Mill, by the way: Bob’s Red Mill officially makes almond meal, which is a coarser texture, and doesn’t work as well for baking. It would still work fine here, except for the part where it’s twice as expensive.)

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I’m using 2 pounds of chicken tenders straight out of the package, but you could certainly cut up your own chicken bits if you’d prefer. As always, make sure you get chicken meat that isn’t injected with broth, as that may contain gluten. “Retained water” = good, “up to 3% solution” = bad. There’s really no need to do an egg wash in this recipe, especially since the almond flour is already packed with protein. I just use about a Tablespoon of high-quality olive oil.

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Roll your oiled chicken in the breading, and lay them out on a baking sheet lined with parchment paper.

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I sprinkle any leftover bits on top for a little extra crunch. The reason you can get away with doing these in the oven instead of frying them in oil is because the almond grains are too dense to get soggy in the oven like other GF breadings. They come out just as crunchy, with less effort.

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30 minutes in the oven at 400 degrees, and just look at that golden deliciousness! My whole family prefers the taste, plus it’s more nutritious, costs the same as anything else a gluten-free cook would use, and involves less work and cleanup than frying. Time to light the fireworks!

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Happy Eating!

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Oven-Baked Chicken Tenders

2 lb. chicken tenders
1 Tbs olive oil
1 cup Honeyville almond flour
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp garlic powder
1 tsp paprika

Guess what, y’all? Today is this website’s one-year anniversary. Happy birthday to us! To celebrate, I’m going to have a little giveaway. All you need to do is post a comment below, telling me what kind of recipes you want to see more of in the future: maybe it’s dinners, or desserts, or maybe you’ve just got a pile of rutabaga sitting in your kitchen and you need a good GFCF recipe to use it in — you tell me!

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I’ll draw one post number at random to receive this Cuisinart immersion blender, in the winner’s choice of white or chrome. This handy little tool is truly indispensable in my kitchen, and I use it to make smoothies, soups, and most especially, to puree veggies to an absolutely smooth consistency so I can hide them in a variety of places in my children’s diet. I want to share my blending joy with you, so post your comment below, and then make sure to check back to see if you won! The contest ends at 9 PM Central Time (US) one week from today, on May 2nd, 2010.

And just to get your imagination working on what amazing things you’ll be able to do with your new immersion blender, here’s one way you can use it!

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The key to chicken and garlic soup is neither the chicken, nor the garlic. Well, the garlic is pretty important. But the key for us is the mirepoix, which is just a fancy French word for starting a soup with a base of common aromatic vegetables. Of course 18th-century French children didn’t get the modern advantage of having their veggies turned into pureed ninjas, they just had to suffer.

In this case, I’m using zucchini, onion, and celery, but the more traditionally-used carrots will also be coming in a minute. Right now that’s one peeled zucchini, four stalks of celery, and one onion, sauteeing slowly in a little olive oil. Plus 2 cloves of minced garlic there in the middle.

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Meanwhile, heat 6 cups of gluten-free chicken broth (Pacific Foods is one safe brand, or you could always make your own) in a giant soup pot, and submerge 3 whole chicken breasts to start cooking. [As always, the brands I use were GFCF at the time of posting, but manufacturers can change formulas without warning. Always check your labels!]

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Dump in one chopped carrot, and an 8-ounce container of sliced mushrooms. Now, I throw these big pieces in because my kids don’t care about carrots or mushrooms. But if yours do, just put them in the sautee pan with the other veggies instead, and it’ll be our secret.

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Add 1 Tablespoon (or roughly 6 cloves) of minced garlic to the soup pot…

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1/2 teaspoon of pepper…

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And 1 teaspoon of celery salt. Since this is technically a spice blend, there’s a chance some off-brands will add a gluten ingredient to keep the grains from sticking to each other. McCormick spices aren’t all gluten-free, but they have committed to always disclosing any source of gluten on their labels, so we can check that this one is safe.

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Once your sauteed veggies are nice and soft, probably a good 15 minutes on medium-low heat, spoon them into your blending container, keeping in mind that you may have to do multiple batches.

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You’ll need to steal a couple of scoops of liquid from the pot to make it blendable. Be careful not to burn yourself like I did, unless you like wearing bandaids. (Actually, as a kid I loved the smell of Curad plastic bandaids. How weird is that?)

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Immerse your immersion blender, and fire away!

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If I’d sauteed the carrots and mushrooms instead of dumping them in whole, this concoction would be a lot more brownish-orange instead of light green. Feel free to switch up the vegetables to your liking, or put in two or three times as many to beef up the nutrition content, it’s not really going to make much difference: it’ll still taste like chicken and garlic soup in the end.

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Eventually your chicken breasts should be cooked all the way through, at which point you can drag them out with a pair of tongs, dice them up, and throw the pieces right back into the pot.

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I also like to add in a drained can of diced tomatoes. (This is one of those foods that should have nothing but tomatoes and maybe a little salt listed on the label, by the way. Don’t even bother with anything else.) The tomatoes are just kind of a nice addition, though, not a dealbreaker, so if you’re not a fan of tomato chunks in your soup, then by all means, skip it.

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Near the end, add in about 1/2 teaspoon of sage, and 1/2 teaspoon of sea salt. If your soup has been simmering for such a long time that the broth has become more concentrated, you may need to adjust these spices downward a bit. Or alternately, you could add a little more chicken broth to thin it out. When it comes down to it, as long as the chicken meat is cooked, you can simmer for as little or as long as you like. I like to get it going in the late afternoon and then just let it hang out on the stove until I’m ready to serve dinner. Much easier than trying to tie everything together at the last moment before eating.

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Those are Boulder Canyon rice & adzuki bean chips that I’m enjoying with this delectable bowl of soup, by the way. They may claim to be “natural salt” flavor, but they have a definite kick to them. My kids still like them, but my kids like salsa too, so keep that in mind.

Don’t forget to post a comment to enter the giveaway!

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Happy Eating!

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Chicken & Garlic Soup

1 medium onion
4 stalks celery
1 small zucchini
2 cloves minced garlic
1 carrot
8 oz. sliced mushrooms

6 cups Pacific Foods chicken broth
3 chicken breasts
6 cloves minced garlic
1 can diced tomatoes (drained)
1/2 tsp pepper
1 tsp McCormick celery salt
1/2 tsp sage
1/2 tsp salt

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All of which is to say, your onions need not be quite so thoroughly sauteed as mine are here. If you’ve got the luxury of leaving your diced onion on the lowest heat setting for upwards of 20 minutes (or if you, too, have bleeding offspring to attend to,) then have at it. But normally, you’d just want to sautee this onion in a little olive oil until it’s just starting to turn translucent, nothing major.

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Meanwhile, warm up 3 1/4 cups of gluten-free chicken broth in a small pot. Pacific Foods is one safe brand. Just keep it at a simmer until we’re ready to use it. [As always, the brands I use were GFCF at the time of posting, but manufacturers can change ingredients without warning. Always check your labels!]

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After your onions get to somewhere between translucent and sauteed-to-death, add 1 teaspoon each of basil, parsley, and minced garlic. (That’s roughly two cloves for those of you who do your garlic the real way.)

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Also, dump in an 8-ounce container of sliced mushrooms…

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…And 1 1/2 teaspoons of salt.

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While the mushrooms start to soften, measure out 1 1/2 cups of arborio rice. As you can see, my funny little measuring cup indicates this is approximately 16,000 grains of rice. The other side is even funnier, with things like “volume of the brain of a Tyrannosaurus Rex.” I don’t get to use it as often as I’d like because it has a hairline crack in the bottom and is no good for liquids, but I love it just the same.

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Now, add 3 Tablespoons of oil to the pot. Because we’re putting in so much, I’m actually using grapeseed oil here, because it’s got a milder flavor than olive oil. Any oil will do, really, but a healthier oil is always preferable to basic cooking oil.

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Now pour in your arborio rice, and stir everything thoroughly. This species of rice is what makes a risotto a risotto, by the way. Could you make this recipe with another kind of rice? Yes, but then it would be a rice casserole instead of a risotto, and that doesn’t sound nearly as impressive. If you do substitute, you’ll definitely want to use a short-grain, stickier rice rather than a long-grain dry rice.

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Now, there is a type of chef out there who will tell you that in fact, to properly make risotto, you have to add the boiling liquid a tiny bit at a time, and stir quickly and constantly for as much as 45 minutes straight to get it all absorbed. But I firmly believe that this type of chef has only fooled himself into believing that his food tastes better just because he worked harder for it. Me, I can tell that it tastes just as good this way.

The reason they say you have to do all that stirring is that arborio rice is so soft, if you throw it in a rice cooker it will just congeal into one large mass. What we’re doing here with the oil is similar to what we do with Mexican Rice: we’re sealing each grain of rice by cooking it in hot oil before boiling it. With regular rice, this makes each grain dry and distinct. With arborio rice, this gets it to a sticky-but-separable consistency, without all the stirring.

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After the oil in the pan has been mosty absorbed, pour in your chicken broth, which should still be happily simmering away in your side pot.

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You can also toss in about one cup of frozen peas if you want. I love peas, so I always want to add them to things.

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Put on the lid, and place the whole thing in a 350-degree oven for 30 minutes. If you don’t have any ovensafe cookware, you can also do everything up to this point in a normal pot, and then pour the whole mixture into a 9×13 glass baking dish and cover it with foil.

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Doesn’t that just look so warm and inviting? If you can’t convince your family that a meatless item counts a main dish, you can also place some boneless chicken pieces right on top of the whole thing before putting it in the oven, and it becomes that great family classic, chicken and rice casserole. But you and I will know it’s really a risotto.

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Happy Eating!

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Easy Mushroom Risotto (aka Chicken and Rice Casserole)

3 1/4 cups GF chicken broth
1 medium onion
1 Tbs olive oil
1 tsp parsley
1 tsp basil
2 cloves minced garlic
8 oz. sliced mushrooms
1 1/2 tsp salt
3 Tbs grapeseed oil
1 1/2 cups arborio rice
1 cup frozen peas
boneless chicken pieces (optional)

There’s two ways you can go with this recipe: you can make a traditional chunky soup, or you can make just a basic chicken broth, which is good for cooking, or for drinking out of a cup if your kids don’t like eating soup. I’ve actually mixed it half-and-half with fruit juice before, and mine couldn’t even taste the difference.

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Start with a whole chicken, sometimes called a “fryer.” It should be somewhere between 4 and 6 pounds, not too huge. Make sure you choose one that’s all-natural and hasn’t been injected with any broth, which might contain gluten. “Retained water” is the only phrase you want to see, never the word “solution.”

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Take a pair of sturdy kitchen shears, and carve the chicken up into its typical chicken parts: cut off each drumstick and wing at the joint, then go up the middle and split the ribcage. Your chicken may or may not come with giblets (the chicken’s organs) stuffed inside, but if so, they’re good for boiling, so just toss them in the pot with everything else.

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Cover everything with filtered water and bring it to a boil. Now, there are two types of fat that are going to come off this bird. First is this nasty foamy stuff. Scoop it off with a spoon and throw it away.

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Then a few minutes later, this rich golden layer will start to rise to the top. This is the good fat.

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Good though it may be, you still need to remove it from your broth. Skimming this fat off the surface takes a more delicate touch. You can dip a spoon very shallowly like this, and remove it one spoonful at a time. Or you can just slurp it up with a baster.

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Here’s the awesome thing, though: this stuff is actually useful. Instead of tossing the liquid fat down the sink, you can put it in a tupperware, or use an empty coffee can with a fitted lid like me. Then stick it in the fridge, and soon…

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It will have solidified. Looks an awful lot like butter, doesn’t it? Cooks an awful lot like butter, too. Except of course this is 100% dairy-free, soy-free, chemical-free, everything-free. It’s just pure clean rendered chicken fat, and you can use it in pretty much any recipe that calls for butter. This is old-school pan-greasing material, right here. When the apocalypse comes and we’re all reduced to subsistance farming out of our backyards, don’t say I never gave you any tips.

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Anyway, back to our chicken broth. After the chicken pieces have boiled for 30 minutes, pull them out of the pot with a pair of tongs and set them aside. Once they’ve cooled enough to handle, pull all the cooked meat off the bones. If you’re making plain chicken broth, just save the meat for an easy meal later in the week, like tacos or pasta. If you’re making real chicken soup, just hang onto it for now, we’ll add it back into the soup later. But either way, collect all the skin in a separate little area, because boiled chicken skin is not good in either soup or tacos.

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Put all the bones back into the pot (and don’t feel like you have to pick them completely clean like I got this one, just get the bulk of the meat off and throw anything inedible back into the pot.) It’s important to boil the bones, because they have just tons and tons of nutrients that you can steal away into your broth.

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At this point you want to toss in 2-3 carrots, 2-3 stalks of celery, one teaspoon of salt, and one bay leaf. Leave the carrot and celery pieces very large for now, even if you plan on putting them into your final soup. Add in some more water until the level is back up at the top of the pot. Then let it simmer for… 2 hours? 4 hours? It’s up to you, really. The longer you let it simmer, the more you’ll get out of your vegetables and bones, and the richer your broth will be. I know some people who just let theirs go all day, 8 hours or more. As long as you keep adding water so it doesn’t completely boil off, you can do whatever fits your schedule. (In my opinion it’s a waste to go for less than an hour, though.)

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When you’re ready, scoop out all the big pieces with a slotted spoon. If you’re making real chicken soup, now is the time to take those carrots and celery and chop them into little bite-size pieces. The chicken skeleton has finally worn out its usefulness, so you can toss the rest of that stuff.

Now is also the time to add your final amount of water. I generally fill it almost back to the top of the pot, because I need to feed a lot of people with one batch of soup. But if you are able to leave it more concentrated, you’ll end up with a tastier soup, so lucky you!

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Unless you’ve got a very finely-slotted spoon, you’re still probably going to want to strain what’s left. I use a big pitcher set in the sink with the strainer balanced on top of it, so I can use both hands on the giant soup pot. Rinse the junk out of the pot, and pour the broth right back in, along with your good chicken meat, carrots, and celery, plus maybe some gluten-free noodles or rice if you want to make it a little more filling.

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Of course, if you’re only making plain chicken broth for cooking, you can stick that pitcher of golden perfection right into the fridge the way it is. Or if you’re cooking ahead of time, you can freeze it into ice cubes so you can thaw precisely the right amount as necessary.

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Here’s another handy tip. Remember how I said boiled chicken skin is no good? Well if you’re feeling decadent, you can remedy that sad state of affairs. Throw all your leftover chicken skin onto a baking sheet, and cook it in a 350-degree oven for about 15 minutes, and you will end up with little bits of crispy deliciousness that will go straight to your hips. But you know what? You spent all afternoon making homemade chicken soup for somebody, so you deserve it.

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Happy Eating!

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Homemade Chicken Soup

1 whole fryer chicken (about 4-6 pounds)
2-3 carrots
2-3 stalks celery
1 bay leaf
1 tsp salt

But wait, not yet! Save your caresses for when the meat is cooked, please. First, we need to build up a little tension, am I right? You can use anywhere from 1 to 4 chicken breasts for this, depending on how much meat you want in the final product, but always use the same amount of marinade, because it’s an integral part of the sauce later and you don’t want to throw the balance off. So start with one Tablespoon of sugar…

And 2 Tablespoons of Thai Kitchen fish sauce. This brand is common enough that you will probably be able to find it in your normal grocery store, and they’re generally really good about not hiding gluten in their various Asian food products. [As always, the brands I use were GFCF at the time of posting, but manufacturers can change recipes without warning. Always check your labels!]

Add 1 Tablespoon of minced garlic, and 1 teaspoon of black pepper. Stir everything together thoroughly, cover the bowl, and stick it in the refrigerator for whatever length of time fits your dinner schedule. If that happens to be first thing in the morning before you leave the house, or no more than 10 minutes before you start cooking the rest of the meal, it’s all good.

Cut up about 1 lb. of smallish potatoes (I think I used 5 of them) into bite-size chunks. I leave the peels on, but you don’t have to if you don’t want to. I’d like to claim I do it because the peels are the healthiest part, but really it’s just because I’m lazy.

Chop an onion into similar-sized pieces (or smaller, if your kids don’t like onions and you’re hoping they’ll accidentally get a few on their fork without noticing.)

Heat up one or two tablespoons of olive oil in a large soup pot, and dump in the potatoes, onions, and a chopped up red bell pepper as well. Truth be told, that’s actually 2 red bell peppers in mine, because I adore red bell peppers (but I absolutely loathe the green ones; go figure.) You’ve got to go with your gut on how many are right for you. Once you’ve settled that conundrum, sautee everything over moderately high heat for about 5 minutes, stirring frequently.

Then pour in your chicken along with all the marinade. Stir rapidly until the outside of the chicken is opaque but it’s not cooked all the way through.

Now for the most important part — the love potion, if you will. (Did I just type that? I’m really having second thoughts about this whole “romance” metaphor I’ve got going on…) Thai Kitchen Green Curry Paste. It comes in a tiny jar, but you only need 1 Tablespoon of it at a time. Normally I’d give you an idea of what’s in it in case you want to approximate, but there’s really no substitute for this complex combination of flavors. Mix it into your pot and cook for one minute, just enough to get the fragrance going.

Now, add one can of coconut milk. Make sure you stir inside the can before you pour, because coconut milk will tend to separate.

Also add 1/4 cup of water…

And 1 Tablespoon of lime juice.

Cover the pot, and let it simmer until the potatoes are tender, about 7-8 minutes.

If necessary, let it simmer uncovered for another couple of minutes to let it thicken a bit.

This is best served over rice. Why is there no rice in my bowl, you ask? Because I’m a doofus and forgot to put it in there before taking the picture. It happens. The peppers and onions may intimidate some kids, but I promise you, they’re going to love this sauce if you can get them to give it a chance. Coconut milk is sweet, and you may also recall we added a Tablespoon of sugar way back when. After cooking in the sauce for so long, all the veggies have soaked up the flavor too, and the result is something you will want to embrace very deeply indeed.

Happy Eating!

The GFCF Lady’s Green Curry Chicken

2-4 chicken breasts
1 TBS sugar
2 TBS Thai Kitchen fish sauce
1 TBS minced garlic
1 tsp black pepper

1 lb. small potatoes
1 onion
1-2 red bell peppers
1 can coconut milk
1 TBS Thai Kitchen green curry paste
1/4 cup water
1 TBS lime juice

Of course ours isn’t truly Buttered Chicken, but Margarined Chicken just doesn’t have the same ring to it. I hope you can understand why I called this recipe decadent a second ago: the first step is to melt an entire stick of Fleischmann’s Unsalted (not Original) Margarine in a very large pan. Yes, an entire stick. Just remind yourself how glad you are that it’s not an entire stick of real butter going straight to your hips. [As always, the brands I use were GFCF at the time of posting, but manufacturers can change formulas without warning. Always check your labels!]

As a side note, you could also use the traditional Indian butter known as ghee, which is what truly authentic Buttered Chicken recipes call for. While ghee is made with real dairy butter, the cooking process that makes it into ghee removes the casein. You have to balance how sensitive your kids are to dairy, and how much you trust the manufacturer to really process out every last molecule of casein. I have known families that use it with absolutely no ill effects, but we don’t bother with it.

Meanwhile, dice up two onions, and toss them in with the margarine over low heat so they can start getting nice and golden.

One of the defining features of Indian cuisine is the ridiculous number of spices (especially when you consider the fact that garam masala is a blend of spices in and of itself!) But if your family ends up loving this recipe as much as mine does, you can measure out a second little container of all these spices as you’re going along so you’ll already have one pre-made for the next time. We’re going to use 2 tsp garam masala, 2 tsp cilantro (also known as coriander,) 1 tsp cumin, 1 tsp chili powder, 1 tsp cardamom, 1/2 tsp black pepper, and 1 tsp salt. Whew!

You’re also going to add in 1 teaspoon each of minced garlic and ginger. If you want to do the extra work and mince it fresh yourself, be my guest. Me, I’ve got laundry to do. Among other things.

Just in the last year, the GFCF community has been granted a huge gift in the form of this new coconut milk yogurt by So Delicious. Of course, various soy yogurts have been around forever, and you could still use one of those in this recipe if you prefer. But can I tell you? I do not prefer. I really, really hate the taste of soy-based anything. I can smell that stuff across the room, and it is not my cup of tea. Plus, soy is one of the top 8 major allergens, so it’s really nice to have an alternative, or at least one that you don’t have to ferment yourself in your own yogurt machine. Conveniently, we need exactly one container, but if you happen to be working with a larger tub of yogurt, it’s going to be roughly 2/3 cup.

Then add 2 Tablespoons of tomato paste, stir vigorously, and your sauce is ready. See, that wasn’t so hard, was it? Do double-check that your tomato paste brand is gluten-free. There should be nothing in that can but tomatoes.

Cut up 4 chicken breasts, and combine with the sauce so everything’s nice and coated. Yes, this is kind of a large recipe. On the one hand, you could easily cut it in half. But on the other hand, it reheats extremely well, so leftovers are a great choice too.

By now your onions should be looking good, so you can go ahead and turn up the heat a bit and stir the chicken mixture into the pan rapidly. You don’t want to cook the little pieces all the way through yet, just get the outsides seared — maybe 5-8 minutes, max.

Then pour in 1/2 cup of water…

And snuggle two bay leaves under the surface. Let them simmer in their fragrant little hot tub for 30 minutes, stirring occasionally.

After your dish has been simmering for 30 minutes, it’s time to start your rice. (Do yourself a favor and buy a rice cooker, if you haven’t already. You can’t put a price on perfectly-cooked rice.) I usually prepare about 1 1/2 cups, but my plan is never to have leftover rice, just leftover buttered chicken. So if you’ve made peace with the texture of reheated rice — obviously I haven’t — you may want to make more so your leftovers are in equal amounts.

Stir in 1/3 cup of almond milk, and allow it to simmer for another 15-20 minutes, until the rice is done.

Don’t forget to fish those bay leaves out of the pot before you serve it though. The kids might think you’re trying to poison them if they find plants hidden in their meal.

Happy Eating!

The GFCF Lady’s Buttered Chicken

2 tsp garam masala
2 tsp cilantro (coriander)
1 tsp cumin
1 tsp chili powder
1 tsp cardamom
1 tsp salt
1/2 tsp black pepper
2/3 cup coconut milk yogurt
2 Tbs tomato paste

1 stick (8 TBS) Fleischmann’s Unsalted margarine
2 onions
4 chicken breasts
1/2 cup water
2 bay leaves
1/3 cup almond milk

But we can handle it, right? Of course we can.

First, you’ll want to grab yourself a bottle of GFCF salad dressing. Mine’s a local brand, but there are a whole ton of options out there. If you want to go with a French dressing like I’m using here, you could use Marzetti “Country French,” or Kraft “Creamy French,” or Ken’s Steak House “Creamy French,” “Country French,” or “Lite Country French with Vermont Honey.” Ken’s Steak House really likes the French dressing, eh?

Of course there are a lot of other flavors too–various national brands carry safe versions of Thousand Island, Honey Mustard, Vinaigrettes, pretty much whatever you want. Just do your research and be safe, because as always… the brands I use were GFCF at the time of posting, but manufacturers can change their ingredients without warning. Say it with me now: Always check your labels!

Anyway, marinate a couple of chicken breasts in about 1/4 cup of your dressing for as long as you can manage. (Make sure to get all-natural chicken breasts that aren’t injected with broth, or you run the risk of gluten.) Then drop them in a greased baking dish, and liberally sprinkle slivered almonds over the top. There’s no point in trying to coat the whole chicken breast like you might imagine a typical “crust” would be, because the nuts on the sides just fall off and the ones on the bottom will get soggy. This is more like an “upper-crust” kind of crust, know what I’m saying? It’s superior, is what I’m saying.

Pop the uncovered dish into a 350-degree oven for about 30-40 minutes, and you’re good to go. The almonds aren’t the most graceful of toppings, I’ll admit, but they really are the highlight of the dish, so light and perfectly toasted. But if you or your kids aren’t into the big jagged pieces, you could crush them a bit before sprinkling, or even go so far as to use almond meal instead for a more traditional-looking breading.

Not surprisingly, this chicken goes really well with a side salad. I always end up adding a little more dressing to the chicken as I’m pouring it on the salad, but I’m decadent like that. Feel free to exhibit more restraint, if you can manage it.

Happy Eating!

Easy Almond-Crusted Chicken

2 chicken breasts
1/4 cup GFCF French dressing
1/4 cup slivered almonds

Fast forward to the beginning of our GFCF adventure, and I learned some very important equivalencies: gram flour = chickpea flour = garbanzo bean flour = the main ingredient in Bob’s Red Mill All-Purpose Gluten Free Flour Blend. All of a sudden, this whole book of recipes was useful again!

Confession time: that whole introduction was a bit disingenuous, because this recipe did not in fact come from the Indian cookbook in question. But it is an Indian recipe, so I stand by the moral of my story. I’m an “ends justify the means” kind of gal.

Anyway, here we have a can of coconut milk, which is in general an excellent milk substitute. Pour one cup of the liquid into a bowl, which should be about half the can. (Save the other half for later in the week, when you are compelled to make this recipe again because it was just so dang good.) Make sure you stir the contents of the can thoroughly before pouring, because coconut milk has a tendency to separate.

Then add 1 1/2 Tablespoons of McCormick curry powder. Because curry is a spice blend rather than an herb in and of itself (there is no curry plant,) you must be extra careful about buying a brand without gluten. Manufacturers will often add flour to spice blends to help keep things from clumping. Not all McCormick spice blends are safe, but the company has committed to always clearly labeling the presence of gluten on their spice jars. [As always, the brands I use were GFCF at the time of posting, but manufacturers can change ingredients without warning. Always check your labels!]

Then add 2 teaspoons of paprika, and 3/4 teaspoon of salt.

3 Tablespoons of lemon juice…

1 1/2 Tablespoons of minced ginger (I’d show you how to mince it, but I get mine out of a jar. Life’s too short, you know?)

And 2 cloves of minced garlic (or 1 teaspoon of the jarred kind.)

Now dice up a medium onion, and get out 6-8 boneless chicken thighs, or a couple pounds of whatever kind of boneless chicken parts you prefer. Always make sure your chicken is all-natural and not injected with broth.

Throw the chicken, sauce, and onions all together in a giant Ziplock bag, and punch it around until everything’s mixed.

Seal it up and let it marinate in the refrigerator for several hours, or however much time you can spare.

Later, when you’re gearing up to actually cook the meal, peel three medium potatoes and chop them into big chunks.

Pull the chicken pieces out of the marinade bag and set them aside on a plate. Don’t worry if some of the onions stick to the chicken, it’s all going to back together in a minute. Add an extra 1/2 teaspoon of salt into the bag, and toss in the potatoes so we can get a quick coating on them.

Shake it (like a Polaroid picture, even,) then dump the whole bag into the bottom of your dutch oven. (You don’t have a dutch oven yet? For heaven’s sake, why not?) Make sure to squeeze out all the extra sauce too, like the world’s largest ketchup packet.

Lay your chicken pieces on top of the potatoes, and give the top a good sprinkling of paprika. Put on the lid, and place the whole thing in a 450-degree oven for one hour.

Look how beautiful that is! And those potatoes are perfect, I’m telling you right now. You will practically be able to hear the sitar music right there in your kitchen.

Happy Eating!

Tandoori Chicken with Potatoes

1 cup coconut milk
1 1/2 TBS McCormick curry powder
2 tsp paprika
3/4 tsp salt
3 TBS lemon juice
1 1/2 TBS minced ginger
2 cloves minced garlic

1 onion
6-8 boneless chicken thighs
3 medium potatoes
1/2 tsp salt
additional paprika for garnish

Look, it’s my favorite kind of meal: a quick weeknight dinner that can be made with little-to-no effort! Tonight on the menu we have Lemon Chicken. It only has five six ingredients!

First, one diced onion. Sautee it in some olive oil until it’s nice and golden, about 8-10 minutes. (And no, the oil doesn’t count as an ingredient. It’s a kitchen staple.)

You’ll want to be using a deep skillet with a lid, because once the onion is done you’re going to place one pound of boneless chicken pieces on top. These are thigh fillets, but you could do white meat instead, or a mix of both. All that matters is they’re boneless, because bone-in meat takes much longer to cook (the tradeoff being that it’s more moist with the bone still in, but that’s not necessary for this recipe.) Do be sure you’re using quality chicken meat that hasn’t been “injected with broth,” because that broth usually contains gluten.

Are you keeping count? Here comes ingredient number three: rosemary. I think it’s about a teaspoon, but I just sprinkle it on all willy-nilly like this. It’s hard to mess up rosemary, just make sure the coverage looks good and it will taste good too.

Now add a Tablespoon of water to the pan. I’m cheating and not counting this as an ingredient either, even though it does get a measuring spoon dirty.

Then close the lid and let it continue to cook over medium heat for about 15 minutes. It won’t look like there’s much liquid in the pan right now, but the chicken’s going to give off a lot as it cooks.

Meanwhile, get your lemon sauce ready. We start with two egg yolks. You can buy a little kitchen gadget that will separate your yolks for you if you want, or you can do it the old fashioned way, passing the yolk back and forth between the two shell halves while the white falls into the bowl below.

Just gently pour it over…

And let the white drip out behind it. Shouldn’t take more than a couple passes to get the yolk left by itself.

Then set the yolk aside in another bowl, and do the second egg the same way. If you have an immediate use for the egg whites, use them by all means, but don’t try to keep that stuff in the fridge for a long time or anything.

Then measure out 1/4 cup 2 Tablespoons lemon juice. I’m not a lemon juice snob, you can get it from the little yellow bottle too. I just happened to have real lemons available this day. One advantage of the bottle is it will never squirt your camera lens unexpectedly.

Thoroughly mix the lemon juice and the egg yolks. Also, mix in 1 Tablespoon of Cascadian Farm apricot jelly.

Once the chicken is cooked, lower the heat on the pan, and gently pour the sauce in, making sure to stir well and get everything evenly distributed among the chicken and onions. Cook for another minute or two until the sauce thickens, raising the heat a bit if necessary. But don’t go too hot, or the sauce will set like a custard.

Oh yeah. There aren’t gonna be any leftovers for this one, I promise. This is a good one to pair with yucky vegetables, because the sauce can be used on top of them too, and it does a pretty good job of getting them in the little mouths with minimal complaining.

Happy Eating!

Lemon Chicken

1 med onion
1 lb. boneless chicken pieces
1-2 teaspoons dried rosemary
1 TBS water
2 egg yolks
2 TBS lemon juice
1 TBS Cascadian Farm apricot jelly