Wednesday, November 16, 2011

Chicken Almond Satay and Veggie Spring Rolls {Gluten Free}

This is a tasty dinner with an Asian flair.  Traditional satay is generally prepared with peanuts or peanut butter but why not try it with almond butter?  I love the more subtle flavor of the almond butter and the great richness it has as a tasty dipping sauce. Get your chicken in the marinade a few hours before dinner to really infuse some great flavor. We had our chicken almond satay with some steamed jasmine rice and some fabulous veggie spring rolls on the side. The spring rolls were stuffed with delicious veggies and are baked not fried. Check out our fun tip for adding some extra savory mushroom flavor to your recipes. Try this Make Your Own Take Out Dinner (MYOTO) tonight. Enjoy!

Chicken Marinade Recipe: (serves 6-8)
2 cups chicken broth
2 Tbsp Tamari
1/2 tsp rice vinegar
1/2 tsp ground ginger powder
1/2 tsp garlic powder
3 tbsp agave nectar
16 chicken tenders

1. In a medium bowl combine broth, Tamari, rice vinegar, ground ginger, garlic powder and agave nectar. Place chicken tenders in a large resealable bag or shallow baking dish and pour the marinade over the top so that the chicken is mostly submerged. Allow chicken to marinate for 2-4 hours in the refrigerator.
2. Grill chicken on outdoor grill or grill pan over medium-high heat for about 3 minutes per side or until chicken reaches an internal temperature of 160'F. Remove from heat, cover and set aside.

Almond Satay Dipping Sauce Recipe:
4 tbsp smooth almond butter
2 tbsp agave nectar
4 tbsp oat milk (or coconut milk)
1-1/2 tbsp tamari
1/4 tsp garlic powder
1/4 tsp ground ginger
1/4 tsp rice vinegar
1/2 tsp salt
1/8 tsp ground coriander
1/8 tsp Sriracha hot sauce

Directions: In a medium bowl whisk together all ingredients for the sauce until well combined and smooth. Drizzle sauce over chicken and bring more to the table for dipping.

Spring Rolls Recipe: (makes 12 rolls)
1 tbsp olive oil
1-2 cups mushrooms, sliced
4 heads bok choy, julienne
1 medium carrot, thinly sliced
1 stalk celery, thinly sliced
2 radishes, thinly sliced
1/2 cup low sodium chicken broth
1 tbsp tamari
1 tsp mushroom powder, optional (ground dehydrated mushrooms see *TIP* below)
1/2 tsp fresh ginger, minced
1/4 tsp salt
1 cup of edamame, shelled (frozen is okay too)
12 spring roll papers (rice or tapioca paper)

Finely grind dehydrated mushrooms in a food processor or spice grinder 
and add the fine powder to your dishes for added savory flavor
1. In a large saute pan over medium-high heat, add olive oil and mushrooms.  Saute mushrooms until they are tender and browned, about 4-5 minutes.
2. Add the bok choy, carrots, celery and radishes to the pan and saute for about 2-4 minutes more. Add the chicken broth, tamari, mushroom powder, ginger, and salt and saute over medium heat about 7-10 minutes or until the liquid evaporates.
3. If using frozen edamame, place shelled edemame in a small bowl and cover with water; microwave on high for 3 minutes. Add edamame to the veggies in the pan.
4. Soak the spring roll paper in luke warm water until it starts to soften ~1 minute then shake off the excess water and place on a clean surface. Put 2-4 tbsp of the veggie mixture on the spring roll paper and wrap tightly. Spray a cookie sheet with cooking spray and place the roll with the end of the wrap down to hold it in place. Repeat for all 12 rolls. Bake at 450'F for 20 minutes or until heated through and golden brown. here for the recipe!

Thursday, November 10, 2011

Chicken Teriyaki {Crock Pot}

I'm sure you have noticed that we have been making mostly gluten free dinners (& sweets) around here and this is another one. My hubby decided to go gluten free about 9 months ago and has noticed a huge improvement in how he feels, particularly in the fact that he no longer has dry itchy skin or insomnia! Our boys and I are not 100% gluten free at all but when it comes to family dinners we feel strongly about eating together. We have never made "special kid food" for our boys, so for our dinners we all eat the same thing, which for now means gluten free.

One of my hubby's most favorite go-to meals is chicken teriyaki. It's high in protein, low in fat, gluten free and the rice is easy for him to digest. I decided to try making some at home. It turned out great and got the whole family's seal of approval. If you're feeling like a little Asian take-out try this instead. Enjoy!

Recipe: (serves 4)
1/3 cup low sodium soy sauce
3 Tablespoons rice vinegar
1/3 cup sugar
1/4 cup water
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
4 boneless, skinless chicken breasts (frozen is okay)
fresh cilantro, chopped for garnish

For the sauce:
2 1/2 teaspoons cornstarch
2 1/2 teaspoons water

1. In a medium bowl whisk together soy sauce, vinegar, sugar, water, ground ginger, garlic powder and pepper until combined. Place chicken in the bottom of your slow cooker and pour sauce over the top. Cover and cook on HIGH for 4 hours.
2. Remove the chicken to a plate and cover to keep warm.  Pour the sauce from the slow cooker into a shallow saucepan over medium-low heat (be sure to skim off and discard any fat or small pieces of chicken first). In a small dish, combine the corn starch and water until the cornstarch is completely dissolved. Add the cornstarch mixture to the sauce in the pan and whisk gently for 5-7 minutes over low heat, allowing it to come to a gentle bubble until the sauce reaches desired thickness.
3. Plate chicken over some steaming Jasmine rice and pour thickened teriyaki sauce over the top. Garnish with fresh cilantro.  We served ours with some steamed fresh organic broccoli. here for the recipe!

Sunday, November 6, 2011

Pumpkin Ginger Snap Cookies {Gluten Free}

We have been enjoying this fall weather so much! This is my favorite time of year to cook. Sounds silly but I love to make soups, casseroles and generally warm and comforting dinners when it's chilly out. This week we had an old favorite, chicken enchiladas, but mixed it up with corn tortillas, yummo! We also had taco salad, wild rice stuffed acorn squash, tamale pie and our tasty pumpkin chili! This week I'm going to try out a couple new dinner recipes, if they turn out, I'll be sure to share. What yummy dinners have you had lately?

We also love our sweets around here. When I showed my hubby a picture of some ginger snap cookies online he said, "those look awesome!". I decided to set out to come up with a gluten free version with a fall twist. I enlisted my husband's help since he's our resident expert on gluten free baking. Together we came up with this recipe. Ginger snaps have such a great warm smokey flavor from the molasses and ginger and our addition of fresh pureed pumpkin gave them a wonderful fall flavor and an extra fluffy chewiness. This recipe makes a lot of cookies, which is good because they won't last long. Enjoy!

Recipe: (makes 34-36 cookies)
1/4 cup butter, softened
1 cup sugar, plus some for garnish
1 egg
1/4 cup molasses
1 teaspoon good quality vanilla extract
3/4 cup pumpkin puree (we used fresh roasted pumpkin using this method, or you can use canned, just be sure it's plain pumpkin puree)
4 cups Pamela's Baking and Pancake Mix
1 1/2 teaspoons ground ginger
1/2 teaspoon ground all spice

1. Cream together the sugar and butter with an electric mixer. Add in egg, molasses, vanilla and the pumpkin and mix until well incorporated.
2. Slowly, one 1/2 cup at a time add in the flour to the mixing bowl and continue to mix until well combined. Add in the ginger and all spice and mix another few seconds to incorporate.
3. Refrigerate the dough for 30 minutes to 1 hour. Using a cookie scoop, scoop dough onto a cool cookie sheet lined with parchment paper and bake in a 350'F oven for 14-16 minutes, rotating trays halfway through, until cookies are crackled on top and have a slight give to the touch. Remove cookies from the baking sheets to wire racks to cool. here for the recipe!

Thursday, November 3, 2011

Blueberry Muffins {Gluten Free}

My hubby made these tasty little muffins for breakfast and they were a treat! I especially love the mini muffin size (I can eat more that way). These are a delicious gluten free alternative to our other Blueberry Muffin recipe. The crispy streusel topping is my favorite part, yummy.  Enjoy!

Recipe: (Makes 48 mini muffins or 24 standard muffins)
Wet Ingredients:
2 eggs
1 1/4 cup Gluten Free oat milk (you can substitute with any milk or milk substitute)
1/2 banana, smashed (slightly green banana works best)

Dry Ingredients:
1 1/4 cup All Purpose Gluten Free Flour
1 cup sorghum
1/4 cup almond flour
1/2 cup sugar
2 1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/4 teaspoon xantham gum
1 cup frozen blueberries

1/4 cup Pamela's Baking and Pancake Mix flour
1/4 cup brown sugar
2 tbsp unsalted butter
1/4 tsp ground cinnamon

1. Preheat oven to 375F'. In a large bowl, whisk all dry ingredients together. In a separate bowl whisk all the wet ingredients together until well combined.
2. Pour wet ingredients into dry ingredients and stir until thoroughly combined. Gently fold in frozen blueberries.
3. In a small bowl combine topping ingredients together and cut in cold butter using a pastry cutter or two forks
4. Scoop batter into a muffin tin coated with cooking spray, fill cups 3/4 full, sprinkle topping evenly over all the muffins. Bake at 375F' for 15 minutes or until a toothpick inserted in the center of a muffin comes out clean. (Increase bake time to 20-25 minutes if preparing standard size muffins) here for the recipe!

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