Tag Archives: gluten-free

Quick and Easy Gluten-Free Chili Recipe

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gluten-free chili IMG_1548This recipe is a delicate balance of sweet and spicy.  If you want spicier flavor, add chili powder, cayenne pepper, cumin and red pepper.  This chili is great for freezing in individual serving containers and then heating in the microwave for a nice hot lunch!

INGREDIENTS:

  • 1.5 pounds of 93% lean Ground Beef (sometimes I substitute 50% with ground turkey)
  • 1 medium yellow onion, chopped finely or nearly pureed in the food processor
  • 16 oz Cream of Tomato Soup (please see below for gluten-free)**
  • 28 oz Delmonte Chunky Diced Zesty Chili Style tomatoes or equivalent
  • 1 large can of kidney beans (2.5 pounds)
  • Chopped fresh parsley as desired
  • 1+ tbsp Worcestershire sauce to taste (Lea & Perrins is gluten-free)

NOTE:  There are two ways to prepare this – standard stove top or crock pot.  I prefer crock pot because it is maintenance-free.  Instructions for both are provided.

STOVE TOP INSTRUCTIONS:

Brown beef in large pot, drain.  Add remaining ingredients, cook on medium low until it starts to steam and bubble, then simmer for one hour.  I usually let it cool, then put it in the fridge overnight to let the flavors mingle.  The next day I heat it up and serve.

CROCK POT INSTRUCTIONS:

Brown beef in large skillet, drain.  Add beef and remaining ingredients to crock pot, cook on low for up to 10 hours.

Garnish with shredded cheddar cheese and serve!

Serves 6-8 people.

**I can recommend the following gluten-free soups:

Pacific Natural Foods Organic Creamy Tomato (available in stores)

Heinz UK Cream of Tomato Soup (can be purchased online through the Gluten-Free Trading Company

© K. S. Brooks 2009

Gluten-Free Vegetable Cottage Pie

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Here is a quick, easy, and tasty gluten-, MSG-, soy- and dairy-free recipe!  I created this recipe nearly 20 years ago after enjoying something very similar in a small tea-house in New York City.  I thought I would share.  It can be served as a side dish or as a main vegetarian dish.  The flavors are supposed to be very subtle, so if you are looking for something more robust, add your favorite seasonings.

INGREDIENTS:

  • 2 cups of coarsely chopped Leeks
  • 1 cup sliced mushrooms
  • 2 cups quartered and sliced zucchini
  • 2 cups quartered and sliced summer squash
  • 1-1/2 teaspoons chopped parsley
  • 1/8 teaspoon savory
  • Black pepper as desired
  • Mashed potatoes for topping (prepared instant or home-made)
  • Parmesan Cheese for topping if desired

INSTRUCTIONS:

– Preheat oven to 350.

– Steam squash until almost done.

– Mix all ingredients except for mashed potatoes; put into casserole dish.  Bake uncovered for 20 minutes.

– Remove from oven; top evenly with potatoes and cheese.  Bake 20 minutes longer.

Makes 4 servings.

©  K. S. Brooks 2009

Gluten-Free Tangy Cashew Chicken Recipe

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There are a few choice things that I truly miss since being diagnosed wheat-intolerant:  deep fried foods and Chinese food are at the top of that list.  So when I accidentally made this dish that ended up tasting like restaurant Chinese food – well you better believe we make it a couple of times a month.  Even my non-allergic spouse thoroughly enjoys this one!

One of the great things about this recipe is that you have a lot of flexibility.  If you want to add red peppers, go for it.  The same goes for other Asian-type ingredients like:  water chestnuts, bean sprouts, baby corn, and the like.  Fresh pineapple is a great addition as well.

My kitchen is not a produce stand – I am on a budget.  I use ingredients I tend to keep on hand.  This recipe is great for leftover chicken.  You can use raw if you want.  I find the already cooked chicken absorbs the flavor very well and ends up extremely tender.  This dish is gluten-, wheat- and soy-free.

Tangy Cashew Chicken

Ingredients

  • 1 broccoli crown
  • 3 tablespoons Butter
  • 1/3 cup chopped onion
  • 1-1/2 tsp garlic ginger stirfry
  • 2 tbsp brown sugar
  • 1 tbsp Worcestershire sauce (Lea & Perrins is gluten-free)
  • 1 squirt of lemon juice
  • 1/3 cup shredded coconut
  • ½ cup cashews, broken
  • 2 cups cubed (leftover) chicken
  • Brown or white rice

Start the rice.

Cut the broccoli into bite size pieces and put on to steam.

Chop onion.  Melt 1 tbsp butter on medium/low in large frying pan, put onion in.  Cut chicken into bite-size cubes.  As the onions begin to brown, add 2 more tbsp of butter.  Melt.

Add garlic ginger, stir.  Add brown sugar; stir until it’s melted.  Add Worcestershire sauce and lemon juice.  Mix well.

Add chicken, stir until coated.  Add coconut and cashew.  Drain broccoli, add to chicken mixture.  Stir.  Turn off burner.

Dish rice onto plates.  Serve chicken atop the rice.  Enjoy!

Makes 2 hefty servings.

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