Sometime during this pregnancy I seem to have lost the ability to taste food.  This is terrible news for someone who loves (loved?) cooking.  With 11 weeks to go, I am posting a meal that I enjoyed preparing and eating this week.  It is quite possible that this gluten free recipe needs a little work because my taste buds are currently being confused by my hormones.   My husband swears he loved the meal but I wouldn’t vouch for his taste-testing honesty this late in the pregnancy.   He knows what is good for him! Anyway, this recipe is actually quite mild (despite the Amaretto and the curry) because my toddlers and I can’t handle very much spice right now.  Once you have the sauce made you may wish to add more salt, pinch of sugar, or even more spice.

I hope to post more often as I continue to get ready for this baby to get here.  I have big plans to stock my freezer with meals before the baby gets here and will try and post my progress.

CHICKEN AMARETTO

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon garlic powder

1/4 cup gluten free flour (sweet rice flour is a good choice)

1/2 teaspoon curry powder

1 1lb. skinless boneless chicken breast cut into 1 inch pieces

1/4 cup butter

1 pint button mushrooms

1/4 cup Amaretto

3 Tablespoons lemon juice

1 Tablespoon cornstarch (if you are allergic, you can make a roux instead or use arrowroot)

1 1/2 cups gluten free chicken broth

cooked jasmine rice or brown rice

cooked broccoli (if desired)

DIRECTIONS:

In a plastic bag, combine salt, pepper, curry powder, garlic powder, and flour.  Add chicken pieces and toss to coat evenly.  In a large frying pan, heat butter (or oil/butter substitute) over med-high heat.  Add chicken and brown evenly.  Add mushrooms, lemon juice, lemon zest, and Amaretto.  Simmer for 5-7 minutes.  In a large measuring cup mix chicken broth and cornstarch and stir into the chicken.   Cook until thickened.  Serve over jasmine or brown rice with steamed broccoli.

Serves 4

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Posted on January 4th, 2009 by Natalie
Filed under: Chicken Recipes | 2 Comments »

If you are here searching for gluten free Thanksgiving recipes here are a few of my favorites!

Green Bean Casserole (Cream of Mushroom Soup Recipe included)

How to Make French Fried Onions

Frozen Pumpkin Pie

Apple Crisp

Sweet Potato Casserole

Broccoli Cheese Casserole

Chocolate Pumpkin Cake

Sweet Potato Bread

Cranberry Nut Bread

Other Thanksgiving Recipes from other blogs:

Cornbread Stuffing recipe (Gluten Free Cooking School)

Pecan Pumpkin Pie Bars (Ginger Lemon Girl)

Cinnamon Apple Muffins (Gluten Free Goddess)

Cranberry Mango Chutney (Gluten Free Gobsmacked)

Pecan Pie (GF Goodness)

Around the holidays, I am always looking for economical, fast recipes!  This Bean Soup is both satisfying and delicious!

BEAN AND CANADIAN BACON SOUP

6 oz. Canadian bacon, chopped

1/4 cup onion, chopped

2-3 celery stalks, chopped

1 clove garlic, minced

1/4 teaspoon dried rosemary

2 (15 oz) cans navy beans, drained and rinsed

1 large baking potato, peeled and cut into small pieces

4 cups reduced sodium gluten free chicken broth

fresh ground pepper

1/4 cup chopped parsley

3 carrots, chopped

2 Tablespoons olive oil

DIRECTIONS:

In a dutch oven, heat the oil over med. heat.  Add the onion and celery and cook for 5-6 minutes.  Add the garlic and cook for a minute more. Add the rosemary and Canadian bacon.  Cook and stir for about a minute.  Stir in beans, potato, broth, carrot, and about 1/4 tsp. pepper and bring to a boil.  Reduce the heat to med.-low.  Cover and simmer, stirring occasionally for about 20 minutes or until the potato is tender.  With a potato masher (or the back of a big spoon) mash the beans and potato.  Stir in parsley.  Serves 4-5.

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Posted on November 24th, 2008 by Natalie
Filed under: Soup Recipes | 5 Comments »

Here is an easy recipe to remind you that a simple white sauce can turn your leftovers into a homemade gluten free casserole.  If you have never made a roux before make sure and check out Gluten Free Cooking School’s Cream of Mushroom soup recipe pictures.  You will be an expert in no time!

TURKEY NOODLE LEFTOVER CASSEROLE

1/4 cup butter (1/2 stick)

1/4 cup flour (your choice: sweet rice flour works well)

1/2 teaspoon dry mustard

1/2 teaspoon salt

1/8 teaspoon pepper

3 1/2 cups milk

1/2 pound sharp cheddar cheese (or use mixture of cheeses)

8 oz.  cooked noodles (prefer gluten free spirals)

3-4 cups diced cooked turkey or chicken

10 oz. of broccoli florets (or use peas)

1/2 cup almonds for topping or use gluten free bread crumbs

DIRECTIONS:

Preheat the oven to 350 degrees.  Butter a 2 qt. casserole dish and set aside.  In a medium pan, melt the butter over medium heat and add the flour, mustard, salt, and pepper.  Stir for about 2 minutes.  Gradually add the milk whisking constantly until thickened.  Add the cheese and stir until it melts.  Set the sauce aside.

In your casserole dish, place your noodles in the bottom, then layer the turkey and broccoli over the top.  Pour the sauce over the top of all.  Sprinkle with almonds or gluten free bread crumbs.  Bake 25-30 minutes.

For those of you looking for some delicious Fall desserts check these out:

Ginger Shortcake with Pears

Apple Crisp

Chocolate Pumpkin Cake

One of my favorite Fall dinner recipes:

Pumpkin Chicken Enchiladas (you can also make with leftover turkey, ground beef or black beans and cheese)

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Posted on November 9th, 2008 by Natalie
Filed under: Casserole Recipes | 5 Comments »

This frozen pumpkin pie recipe is a delicious naturally gluten-free dessert.  It is the perfect way to enjoy the taste of pumpkin pie without dealing with a gluten free pie crust.  I got the idea for this recipe from Colorado Collage .  I reduced the sugar content, increased the amount of whipping cream, and changed the proportions of the spices up a little bit.  I think it tastes more like pumpkin pie with the changes I made to the recipe.

It is incredibly simple to make!  The biggest challenge is finding an 8 inch springform pan.  Here is the springform pan I used at Amazon.
.

FROZEN PUMPKIN PIE

1 quart ice cream (good flavors to use: Praline, Butter Pecan, Cinnamon, Cheesecake, Vanilla, etc) slightly softened

1 16 oz. can cooked pumpkin

1 1/2 cups sugar

2 1/2 teaspoons cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon ginger

1/4 tsp salt

2 cups whipping cream

1/2 cup pecan halves for garnish

DIRECTIONS:

Put an 8 inch springform pan in the freezer for at least 30 minutes.  Spoon the softened ice cream into the chilled pan, pressing the ice cream into the sides of a pan with a spoon or spreader.  Place plastic wrap over the ice cream and press down to form 1/2 inch shell.  Freeze for about 2 hours.

In med. saucepan, combine pumpkin, sugar, cinnamon, nutmeg, ginger, and salt over med. high heat.  Heat to boiling, stirring constantly.  Chill in the refrigerator for 1 hour.

In a separate bowl, whip the whipping cream to soft peaks.  Fold into pumpkin mixture.  Remove the springform pan from the freezer and remove the plastic wrap.  Spread pumpkin mixture even over the ice cream crust.  Cover with plastic wrap and freeze for 3 hours or up to overnight.

When ready to serve, sprinkle pecans over the top.

This may be prepared up to 2 days in advance.

Serves 12

Other great Thanksgiving recipes:

Green Bean Casserole (with Cream of Mushroom Soup Recipe and French Fried Onion Recipe Included)

Sweet Potato Casserole

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Posted on October 28th, 2008 by Natalie
Filed under: Desserts | 24 Comments »

I am excited to host the menu swap this week.  I am hoping to get some inspiration to cook again.  The pregnancy has kept me out of the kitchen for the most part.  Since I won’t be experiencing relief from morning sickness anytime soon (22 weeks in my other two), I am making tons of lists to get the things I want to get done.  So when I feel good, I can go straight to my list and check something off!  My menu is going right behind that list.  Staying organized will make me feel better.  Blogging has been pushed to the back burner lately, but hopefully that will change.  Right now I am going to sleep with my babies, which does not allow for a lot of late night blogging.  I have a few recipes in mind for the blog, so hopefully they will get posted in the next couple weeks.  In the meantime, check out everyone’s menu of the week! The ingredient of the week is tomatoes.  I will be making tons of tomato sandwiches (weird craving?) this week- check out this recipe for gluten free bread.

My Menu of the Week:

Monday: Chicken Pot Pie

Tuesday:  Italian Sausage Spaghetti (using brown rice Tinkyada pasta)

Wednesday:  Sesame Chicken (using Wheat-free Tamari Sauce)

Thursday:  Breakfast for dinner (maybe a crustless quiche)

Friday:  BBQ chicken with Rice and Vegetables

Gluten Free Menus of the Week:

The Gluten Free Week- Lori has just started this gluten free menu resource!  She has some easy ideas for getting through a gluten free week including a cheese omelet and a chef salad.

Gluten Free Goodness- Cheryl has roast turkey with sauteed fennel and celery and quinoa in a lemony thyme broth on her menu.  I really want to try her tomato and caramelized onion soup too!

Book of Yum- Sea has so many international vegetable delights on her menu.  I wish she would come cook for me!  Make sure to check out her dressing recipe of the week- she made a delicious spinach walnut salad with raspberry vinaigrette.

Asparagus Thin- Manda is making a black eyed pea gumbo and a plantain omelet this week.  She also has a few gluten free dessert recipes she is trying this week too.

Cooking and Uncooking- M-elle has some good menu suggestions- she is making nori rolls and a shrimp caesar salad.  I really like her use of leftovers for lunch too!

Living Free has her menu up too.  The blueberry buckwheat pancakes sound just delicious!

Gluten Free Gobsmacked- Grilled chicken tacos and black bean corn salsa are on the menu this week.   Kate has great lunch and dinner suggestions, so go check it out!

If you have a menu I missed, let me know in the comments!  I promise to try and update when the kids are taking their naps!

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Posted on September 8th, 2008 by Natalie
Filed under: gluten free menu | 13 Comments »