Gluten Free Friday: Chicken and Dumplings

This is not my mama’s chicken n’ dumplins.  Hers is made with Bisquick dumplins and no matter how many times I try, I can’t seem to make it the same.  And of course now with the gluten thing, hubby couldn’t eat it anyway.  Since I have been sick and am responsible for making my own comfort food, I opted to try to make my own gluten free chicken and dumplins.  This doesn’t have the pretty, rolled out dumplings–it’s a very rustic drop in dumpling, but all in all it came out remarkably well considering the total experimentation.  Makes  4 servings at 764 calories and 20.5 grams of fat.

Ingredients:

• 2 Chicken breasts — boned and skinned, cut into chunks
• 4 chicken thighs boneless
• 12 oz mirepoix
• 4 cups chicken stock
• 2 cups water
• 1/2 tsp thyme
• 1 tsp kosher salt
• 1/2 tsp fresh ground pepper
• 3/4 cup brown rice flour
• 3/4 cup  white rice flour
• 3/4 cup potato starch
• 1/4 cup tapioca starch
• 3/4 cup buttermilk
• 1/4 cup butter, melted
• 1/2 tsp baking soda
• 1/4 tsp xanthan gum
• 1 tsp sugar
• 1 tsp salt
• 1 egg

Directions:

1. Carefully trim off any remaining skin or fat from your chicken.

2. Cut chicken into bite sized pieces.

3. Add chicken, stock, mirepoix, water, kosher salt, pepper, and thyme to the crock pot.

4. Cook on high for 4 hours.

5. Whisk remaining dry ingredients together.

6. Mix the buttermilk, butter (let it cool a bit first), and egg white together.  Add to the dry.

7. Mix until just combined.

8. Drop in large teaspoons full into the crock pot.

9. Cover with a dish towel, then cover with the top of the crock pot for 15-20 minutes or until dumpings have doubled in size and toothpicks inserted in the center come out clean.

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Vegetarian Lasagna

I started out making another batch of stuffed shells then realized I had way more filling than shells, so I swapped over to lasagna.  Nice and simple.  Makes 6 servings at 385 calories and 12.1 grams of fat and freezes beautifully.

Ingredients:

• 2 cups simply cottage cheese
• 2 cups simply ricotta
• 8 oz. fresh mushrooms, sliced
• 1 cup  roasted red peppers, diced
• 2 tbs minced garlic
• 2 tsp kosher salt
• 1 tsp basil
• 1 tsp oregano
• 1 cup  part skim mozzarella
• .5 box whole wheat lasagana
• 24 oz. arrabiata sauce
• 1 lb frozen spinach
• 1 tsp olive oil

Directions:

1. Cook the pasta according to package directions.
2. Heat the olive oil over medium heat and saute your mushrooms.
3. Thaw your spinach.  Using a clean kitchen towel, wring out all excess moisture.
4. In a large bowl, mix the ricotta, mozzarella, cottage cheese, salt, basil, oregano, garlic, red peppers, mushrooms, and spinach.
5. Now I prepped these in mini loaf pans lined with foil, but you could do it in a casserole dish if you want.
6. Spray your dish with cooking spray, layer your lasagna noodles.
7. Add a layer of filling.
8. Add more noodles, more filling, more noodles, more filling.
9. If you’re freezing the dish, stop here.  If you’re prepping, pour the jar of arrabiata sauce over the top.
10. Bake for 40-50 minutes.

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Chicken and Brown Rice Soup

I’ve been on vacation and am only just now caught up with everything enough to get back to blogging about what we’ve been eating.  Hubs is getting a cold or sinus infection or something, so soup was the name of the game.  Except of course we’re a gluten free household, so it’s chicken and rice rather than chicken noodle.  This is one of those soups that you have to work to keep from being bland.  You use the ingredients to build layers of flavor, subtly stacking one atop the other for a lovely, rich blend that will attack your cold where it counts.  Serves 2-3 (depending on how hungry you are).

Ingredients:

• 4 chicken thighs, boneless, skinless, cut into bit sized pieces
• 1 cup brown rice, raw
• 1 cup white wine
• 1 tbs olive oil
• 10 oz mirepoix
• 1 tbs minced garlic
• 1 tsp kosher salt
• 1/2 tsp fresh-ground black pepper
• 1/2 tsp paprika
• 1/2 tsp thyme
• 4 cups water

Directions:

1. Heat your oil over medium high heat.
2. Add your chicken, salt, pepper, and paprika.  Saute until the chicken is no longer pink.
3. Add the mirepoix and garlic and saute until softened.
4. Add the wine, bring to a boil, then reduce heat to simmer.  Cook until reduced by half, about ten minutes.
5. Add the water and simmer for about half an hour.
6. Add the rice and thyme, simmer for another 45 minutes to an hour.

Printable version.

Spaghetti Squash Pizza

I came across this recipe for spaghetti squash pizza on Pinterest and was immediately intrigued.  Spaghetti squash as a CRUST?  Really?  Well I tried it.  It wasn’t bad.  But I thought it was a bit to quichy to classify as pizza, so I did some adaptation.  The end result was a single serve pizza that was incredibly filling at only 347 calories and 15 grams of fat.  It’s low carb, gluten free, and just the thing after all the excesses of the holidays.

Ingredients:

• 1 cup roasted spaghetti squash
• 1 egg white
• 1/3 cup part skim mozzarella
• 1/2 cup pizza sauce
• 1/2 tsp oregano
• 1/4 tsp red pepper flakes (omit if you don’t like the heat)
• fresh ground black pepper to taste
• pinch kosher salt
• 17 slices turkey pepperoni
• 1/3 cup part skim mozzarella

Directions:

1. Put the squash in a colander and sprinkle with salt.  Allow to drain for a bit while your oven preheats to 400.
2. Blot squash with a paper towel and return to a bowl.
3. Mix with the first 1/3 cup of cheese and egg white until well combined.
4. Spray a pie plate with cooking spray and press squash mixture into the bottom.
5. Bake for 20 minutes.
6. Add the oregano, pepper flakes, pepper, tomato sauce, pepperoni, and remaining 1/3 cup cheese.
7. Bake for another 15 minutes until cheese is melty.
8. Enjoy with a knife and fork!

Printable version.

Walnut Crusted Tilapia

Nut crusted fish is something you often see on the menus of swanky restaurants.  I’ve never tried making it before but it’s just as easy as breading fish in anything else and it makes a gorgeous presentation.  This is definitely a company meal because they’ll think you slaved.  Given the price of nuts, this isn’t an everyday kind of meal, but it’s absolutely worth making as often as you can.

Ingredients:

• 4 tilapia filets (or other white fish)
• 1/2 cup walnuts (you could also use pecans or almonds)
• 1/2 cup breadcrumbs (use gluten free if you need to)
• 1/2 tsp kosher salt
• 1/4 tsp fresh black pepper
• 1/4 tsp garlic powder
• 1/4 tsp paprika
• 1 egg, beaten
• olive oil

Directions:

1. Pulverize your walnuts in a food processor.
2. Mix the nuts with the breadcrumbs and spices.
3. Pour just enough oil to cover the bottom of a wide skillet.  Heat to medium high.
4. Pat the fish dry with a paper towel and dip in the egg, then tip into the nut and crumb mixture, pressing to make sure it’s coated on all sides.
5. Lay carefully into the hot oil.  Repeat with all fillets.
6. Cook approximately 5 minutes per side.
7. Remove to paper towels to blot a bit, then serve.

Printable version.

Gluten Free Friday: Sourdough Bread

One of our favorite foods in this house is sourdough bread.  I make it every year for holiday gifts as EVERYONE loves it and it’s easy to make in large quantities (I made 16 regular loaves this year).  Well, I got it into my head to try a gluten free version.  My google search didn’t bring up much as a basis.  Those who had tried it hadn’t had good luck, which, after my own experimentation, I am forced to conclude is because they used funky starter.  See, sourdough starter is like a child.  It has to be fed.  Sugar and some kind of starch, every 5 days, to keep the yeast alive.  Several of the gluten free versions (and even non-gluten free) used stuff like flour or different kinds of gf flours to feed it.  I have no idea why they would do that as yeast doesn’t seem to much like them and doesn’t produce a happy starter.  I just used my original soudough starter which you feed with potato flakes.  I  mean, this is a no fail starter.  I’ve never had it die on me unless I forget to feed it on time.  Now of course regular sourdough does not have baking powder, but we all know that with gluten free baking you sometimes need a little help to get things to rise enough.  I’ve made four loaves of this so far, with multiple small variations in the gluten free flours and all came out beautifully, so I give to you with confidence, gluten free sourdough bread.  Makes 16 slices at 117 calories and 2.63 grams of fat.

Ingredients:

• 1 cup sourdough starter
• 3/4 cup  warm water  about 115°F
• 1 tbs melted butter
• 2 eggs
• 1 tsp olive oil
• 1/8 cup nonfat dry milk powder
• 1 tbs sugar
• 1/4 cup milled flax
• 1/4 cup  potato starch
• 1/2 cup  brown rice flour
• 1/2 cup cornstarch
• 1/2 cup sorghum flour
• 1/4 cup sweet rice flour
• 1/4 cup buckwheat flour
• 2 tsp xanthan gum
• 1 tsp baking powder
• 1 tsp apple cider vinegar
• 1 tsp salt

Directions:
1. Add the warm water, sour dough starter, milk powder, butter, olive oil, eggs, and cider vinegar to your mixing bowl.
2. In a separate bowl, mix all remaining dry ingredients and whisk until well combined.
3. Mix the ingredients with your paddle attachment until just combined (about a minute).
4. Transfer dough to a non-metal bowl and cover with a tea towel in a warm place.  I usually turn my oven to warm for 5 minutes, then turn it off and add the bowl.  Allow dough to rise for an hour.
5. At the end of an hour, pour dough into a greased loaf pan (mine is 8x4x3) and allow to rise for another half hour.
6. Preheat oven to 350 degrees.
7. Bake for 45 minutes.
8. Remove to wire rack and allow to cool completely.

Printable version.

Peanut Butter Cookies

Hubby had a bit of a pout over the holidays because he didn’t get to partake in the sweets as pretty much none of them were gluten free.  Not that he didn’t eat (boy did we all eat) but I took pity and made up a batch of these flourless peanut butter cookies.  They’re gluten free and awesome and would suit anybody’s sweet tooth.  The key, however, to making sure that these are fab is using good quality peanut butter.  I used Peter Pan Natural Creamy and they came out positively chewy and delicious.  Makes about 18-24 depending on your size.

Ingredients:

• 1 cup creamy peanut butter
• 1 cup white sugar
• 1 tsp baking powder
• 1 egg
• extra white sugar for rolling

Directions:

1. With your mixer, mix the peanut butter, sugar, baking powder and egg until thoroughly combined.
2. Preheat your oven to 350 degrees.
3. Cover your baking sheet with parchment paper (you don’t HAVE to do it but I think it makes it much less likely that the cookies will stick).
4. Scoop out balls of dough and roll them in sugar, placing in rows on the cookie sheet.
5. Mash each ball with the classic crosshatch pattern of peanut butter cookies–mash once with a fork then again at a 90 degree angle.
6. Bake approximately 10 minutes.
7. Remove from oven and allow to rest on cookie sheet for another 5 minutes before removing to wire racks to cool the rest of the way.

Printable version.

Black-Eyed Pea Chili

Black-eyed peas are just not one of my favorite things.  I’m a Mississippi girl so I prefer purple hull peas.  But black-eyed peas are the thing for New Year’s fare, so I had to do something with them.  A few years ago at a New Year’s party I had some black-eyed pea chili.  I have no idea what recipe she used, so I made up my own.  It’s hearty and healthy, making 4 servings at 433 calories and 9 grams of fat.  Adding some sour cream, cheese, and corn chips and you’ve got a meal.

Ingredients:

• 1 lb black-eyed peas, raw
• 1 lb turkey sausage, browned and rinsed
• 1 can rotel, undrained
• 1 tbs minced garlic
• 1 tbs dried onion
• 1 tbs oregano
• 1.5 tsp cumin
• 1 tsp chili powder
• 32 oz. beef broth

Directions:
1. Soak your black-eyed peas overnight.  Drain and rinse, and soak again while you prep everything else.
2. Brown and rinse your sausage, then add to the crock pot.
3. Add the rotel, garlic, onion, oregano, cumin, and chili powder.
4. Drain and rinse the peas again, then add to the crock pot.
5. Add the beef stock and stir until well combined.
6. Cook on high for 6 hours.

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Butternut Squash Fries

I keep trying butternut squash.  I like it roasted and in soup.  Hubs has not yet found an incarnation he likes, but I am nothing if not persistent.  It’s a marvelous veggie because it’s low carb, low cal, and low fat.  It’s got about a third of the calories of potatoes.  Since we’ve been loaded with excesses around here since Thanksgiving, lightening the caloric load wherever we can is an excellent idea.  I love regular oven fries, sweet potato fries, and zucchini fries, so I wasn’t entirely sure what to expect from this very water laden veggie.  The end result–though I went a bit heavy on the cayenne–was a marvelous sort of combination of sweet potato and zucchini in flavor.  Which sounds weird but is really quite tasty.  They won’t crisp up the same way a potato will, but it’s a really nice, different side.

Ingredients:

• 1 butternut squash, peeled, seeded, and cut into fries, the thinner the better
• olive oil
• 1 tsp chili powder
• .5 tsp cumin
• .5 tsp garlic powder
• .5 tsp kosher salt
• sprinkle fresh ground pepper
• sprinkle cayenne pepper

Directions:

1. You’re gonna need a rack for this, suspended over a baking sheet for maximum heat circulation.
2. Toss your squash in a drizzle of olive oil.
3. Sprinkle on all the spices, and toss thoroughly.
4. Preheat oven to 400 degrees.
5. Layer over the wire racks, not too close.  You don’t wanna crowd.  You might need 2 trays for this much squash.
6. Bake for 50-60 minutes.
7. Serve immediately.

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Vegetarian Stuffed Shells

I’ve been on a crusade to try to be better about not wasting food.  I’m really really bad about it with the new fridge because all the extra space is in depth and stuff gets lost in the back.  So when I found half a container of ricotta, half a thing of cottage cheese, and some feta, I knew I had to make some kind of pasta.  Once I found a random package of creamed spinach in the freezer, I decided on stuffed shells.  This one isn’t gluten free (though, I checked, Tinkyada does make jumbo shells if you can find them).  Since I knew hubs couldn’t eat them, I loaded them up with veggies and froze them individually so that I could pop them out and heat them for lunch.  I wound up with 29 shells at 42 calories and 1.8 grams of fat apiece. **Note: There were 42 shells in the box but I lost several to tearing.

Ingredients:

• 1 cup part skim ricotta cheese
• 1 cup simply cottage cheese
• .5 cup reduced fat feta
• 1 11 oz. package creamed spinach (you could totally just use regular frozen spinach, this is just what I had on hand)
• 1 cup  roasted red peppers, diced
• 7  oz  canned mushrooms
• 1 tbs minced garlic
• 1 tsp kosher salt
• 8.5 oz Jumbo Shells (12-oz. package), uncooked
• 12 oz arrabiata sauce
• .5 cup part-skim mozzarella cheese

Directions:
1. Boil the pasta according to package directions, less about 3 minutes.  You want them just under al dente.
2. Meanwhile, mix your cheeses, spinach, peppers, mushrooms, garlic, and salt.
3. Add the beaten egg and stir until well incorporated.
4. When the pasta is done, drain and put in an ice bath to stop cooking.
5. Once shells are cool, spray a 9×13 baking dish with cooking spray.
6. Carefully spoon the filling into the prepared shells.  You will always lose some shells to tearing.  I usually manage to get about 70% success.
7. At this point, I freeze mine so that I can pull them out for individual servings.
8. When ready to finish preparing, place desired number of shells into a baking dish and cover with arrabiata sauce and additional cheese if desired (not included in calorie calculation).
9. Bake at 350 degrees for 30 minutes.

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