Baby Bok Choy and Chicken Stir Fry

Baby Bok Choy and Chicken Stir Fry

A quick stir fry with light Thai flavours.

Recipe By     : Ellen M. Ennis Davis
Serving Size  : 4   
Cuisine          : Protein Entrees
Categories     : Dairy Free, Gluten Free, Stir Fry


  2        Tablespoons  Coconut Oil
  6        Ounces  Skinless Boneless Chicken Breast -- sliced 1/4-inch thick across the grain
  1        Small  Onion -- sliced
  1        Large  Carrot -- sliced diagonally
  2        Stalks  Celery -- sliced diagonally
  1/2      Cup  Coconut Milk
  1        Tablespoon  Oyster Sauce
  1        Tablespoon  Fish Sauce
  1        Teaspoon  Chinese Chili Garlic Sauce
  1        Tablespoon  Lime Juice
  2        Tablespoons  Cornstarch

In a small bowl combine Coconut milk, oyster sauce, fish sauce, Chili Garlic Sauce, lime juice and Cornstarch

Heat coconut oil in a deep skillet on medium-high, sauté chicken and stir chicken until slightly pink on the inside, about 2 minutes per side, remove from pan and set aside

Add vegetable to skillet and sauté and stir until the carrots are tender crisp about 5 minutes. Return chicken to the pan.

Reduce heat to medium and stir in the cornstarch mixture and bring to a boil.

Turn off heat and serve.

Serving Ideas : Serve with hot long grain rice.

Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"

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Per Serving : 221 Calories; 15g Fat (59.9% calories from fat); 11g Protein; 12g Carbohydrate; 2g Dietary Fiber; 25mg Cholesterol; 85mg Sodium.  Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates.

Split Pea and Quinoa Soup

Split Pea and Quinoa Soup

A refreshing light tasting split pea soup with the texture of Quinoa to complete the protein, the mint and lime give it a real lift

Recipe By     : Ellen M. Ennis Davis
Serving Size  : 10   
Cuisine       : Soups and Chowders
Categories    : Dairy Free, Egg free, Gluten Free, Vegan


  3 1/2   Cups  Split Peas -- or 1.5 pound bag, (green)
  4         Cups  Carrots -- roughly chopped
  2         Onions -- roughly chopped
  4         Stalks  Celery -- roughly chopped
  12       Cups  water
  1         Tablespoon  olive oil
  1 1/2   Cups  quinoa -- uncooked
     1/2   Cup   fresh mint leaves chopped fine
             Salt and pepper to taste
  4        Tablespoons  lime juice
  4        Tablespoons  coconut oil

Spread peas on a cookie sheet and sort out any discoloured peas or stones that may be in peas. Rinse the peas in a colander.

Add the rinsed peas to a large soup pot' with water, salt and pepper; bring to a boil. 

Reduce to a simmer and let cook for about an 1 1/2 hr, or until the peas break down. Stir frequently to prevent sticking to the bottom of the pot.
  
In a skillet, heat the olive oil, then add the carrot, onion, and celery; sauté until soft; about 5 minutes., puree the vegetables in a blender or food processor with one cup of liquid from the soup, being very careful not to splash yourself with the hot liquid.  Add to soup

Add the Quinoa and mint, simmer for another 20 to 30 minutes, until the grains are fully cooked. If the soup gets too thick, add a bit of water  to thin it out.

Remove from heat and stir in lime juice and coconut oil

Serving Ideas : Serve garnished with sautéed onions or some of the mint leave and zest of lime.

NOTES : Ensure you stir frequently over the cooking time of soup as it easily sticks to bottom and scorches.

I like to make enough for Dinner and lunch the next day but you can half the recipe with no problem

Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"

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Per Serving : 424 Calories; 9g Fat (19.0% calories from fat); 21g Protein; 67g Carbohydrate; 21g Dietary Fiber; 0mg Cholesterol; 57mg Sodium.  Exchanges: 4 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.

Roasted Tomato Pepper Soup

Roasted Tomato Pepper Soup

Roasting the vegetable really enriches the flavour.

Recipe By     :Ellen M. Ennis Davis
Serving Size  : 6    
Cuisine       : Soups and Chowders
Categories    : Dairy Free, Gluten Free, Vegan


  2       28 Ounce Cans Roma Tomatoes
  3       Red Bell Pepper -- halved and seeded
  2      Tablespoons  Olive Oil
  2      Cups  Onion -- chopped
  1      Teaspoon  Garlic -- minced
  4      Cups  Vegetable Stock, Low Sodium
 1/2    Cup  Fresh Basil -- chopped
  2      Tablespoons  Fresh Lime Juice
           Salt and pepper to taste

Set oven to Broil

Half peppers; core and seed. Place on oiled baking pan. Broil about 6 inches from heat until skin is charred, turning once, about 3 minutes. Place in a plastic bag for 15 minutes to make peeling easier. Peel peppers; set aside.

Reset oven to 450°F

Drain tomatoes, reserve liquid. Cut each tomato in half; squeeze gently to release seeds into tomato liquid. Place cut side down on an oiled baking pan. Broil about 6 inches from heat until until lightly charred, 3 to 4 minutes.

In a large saucepan heat olive oil until hot. Add onion and garlic. Sauté and stir over low heat until onion is translucent, about 5 minutes.  

Strain tomato liquid, discard seeds and place in blender with sautéed onion, garlic, charred tomatoes and peppers, blend until smooth.

Add broth to a large saucepan and pureed vegetables. Cover and simmer for 15 minutes. Add lime juice, basil, salt and pepper let simmer another 5 minutes.


Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:"http://pookaswhatsfordinnergluttenfree.blogspot.ca/"

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Per Serving : 141 Calories; 6g Fat (34.4% calories from fat); 3g Protein; 20g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 160mg Sodium.  Exchanges: 3 1/2 Vegetable; 0 Fruit; 1 Fat.

Hamburger on Pooka’s Light Brown Gluten Free Bread

Hamburger on Pooka’s Light Brown Gluten Free Bread

Nothing exotic today just 100% Extra Lean Ground Beef Hamburger on Pooka’s Light Brown Gluten Free Bread.  Happy Barbequing.

Quick One Pan Mushroom Rotini

Quick One Pan Mushroom Rotini

This is a creamy and fast meal I can make up from items from my pantry with little prep work, especially good when I've been unable to take time for menu planning.

Recipe By     :Ellen M. Ennis Davis
Serving         : 4    
Preparation Time :0:05  Start to Finish Time:0:35  Cooking:0:30
Cuisine         :Pastas and Dumplings"
Categories    : Family Dinner, Gluten Free, Ground Beef, Low Carb
             


  1       Pound  Extra Lean Ground Beef
  2       Cups  Mushroom -- sliced
  1       500 Milliliter Box  Campbell's® Gardennay® Harvest Mushroom With Real Cream
  2       Cups  Brown Rice Pasta Spirals
  2       Cups  Water
     1/4  Cup  Parsley -- chopped
  3       Green Onions -- chopped
          Salt and Pepper to Taste

Saute mushrooms in a deep non-stick skillet until golden

Crumble ground beef into pan and saute until browned.

Add Spirals, Mushroom Soup and water, stir and cover and bring to a boil . Reduce to simmer and cook for 20 minutes

Remove cover and stir in parsley and green onion. Simmer uncovered for 5 more minutes.

Serving Ideas : Serve with vegetables or salad.

NOTES : Campbell's® Gardennay® Harvest Mushroom with Real Cream is Gluten Free to check see Campbell's website:  http://www.campbellsoup.ca/en-ca/products/campbells-gardennay/campbells-gardennay-harvest-mushroom-with-real-cream

Source:Pooka's What's for Dinner: Gluten Free with Attitude
Copyright:http://pookaswhatsfordinnergluttenfree.blogspot.ca/

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Per Serving: 768 Calories; 26g Fat (29.1% calories from fat); 42g Protein; 99g Carbohydrate; 5g Dietary Fiber; 78mg Cholesterol; 440mg Sodium.  Exchanges: 3 Lean Meat; 1/2 Vegetable; 2 Fat.

Happy May Day and Beltane Blessings

Dinner Tonight is Baked Pork Chops With Kale Pesto and Corn Stuffed Peppers

Baked Pork Chops With Kale Pesto

Baked Pork Chops With Kale Pesto

Crispy and golden brown, but moist and flavourful inside.

Recipe By     :Ellen M. Ennis Davis
Serving Size  : 4    
Preparation Time :0:15   Start to Finish Time:  0:35   T(Cook):  0:20
Cuisine:  "Protein Entrees"
Categories    : Gluten Free,Pork


4     4 Oz  Boneless Pork Chops -- 3/4 to 1 inch thick, trimmed of excess fat
1 1/2 Cups  Rice Chex®
2     Green Onions -- chopped
  1/2 Teaspoon  Garlic Powder
2     Tablespoons  Olive Oil
      Salt and Freshly Ground Black Pepper to Taste
2     Tablespoons  Parmesan Cheese -- grated
  1/4 Cup  Rice Flour
2     Large  Eggs
3     Tablespoons  Dijon mustard
      Kale Pesto (recipe below)

Preheat oven to 400*F.

Using a food processor, pulse the Rice Chex® until small crumbs are formed.

Transfer crumbs to a bowl and add onion powder, oil, Parmesan, salt, and pepper. Toss

until mixture is blended

Mix flour and pepper in pie plate.

In second pie plate, whisk eggs and mustard until combined;

Cut a pocket in each pork chop

Stuff each pork chop with 2 tablespoons of Pesto, set aside

Grease a wire rack and place on a baking sheet.

Dredge 1 pork chop in flour; shake off excess.

Dip in egg mixture; let excess drip off.

Coat all sides of chop with bread crumb mixture, pressing gently so that
crumbs adheres to chop.

Place breaded chop on wire rack. Repeat with remaining 3 chops.

Bake until instant-read thermometer inserted into center of chops registers 150

degrees, 17 to 25 minutes. Let rest on rack 5 minutes before serving.

Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"


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Per Serving : 354 Calories; 23g Fat (58.2% calories from fat); 11g Protein; 27g

Carbohydrate; 3g Dietary Fiber; 99mg Cholesterol; 426mg Sodium.  Exchanges: 1 1/2

Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates.

NOTES : If you don’t have a food processor, you can , place Rice Chex® in a zippered

plastic storage bag and crush till they’ve turned into crumbs.

Kale Pesto

A pesto made from Kale and Almonds

Recipe By     :Ellen M. Ennis Davis
Serving Size  : 8     Yield:  "2/3 Cup"
Cuisine:  Sauces and Dips
Categories    : Gluten Free


  1/4    Pound  Kale
  1/4    Cup  Toasted Almonds
2        Cloves  Garlic
  1/4    Cup  Parmesan Cheese
2        Tablespoons  Lemon Juice
2        Tablespoons  Olive Oil -- more if needed

Heat oil in saute pan and saute kale until bright green

Place kale with oil it was cooked in, into food processor and pulse until chopped

Add almonds and garlic, and pulse again to combine

Pulse in lemon juice and Parmesan Cheese add more 1 or 2 tablespoons of olive oil if

needed to process in blender

Continue pulsing until pesto reaches desired consistency

Serving Ideas : Good as a filling for meat or on crackers for an appetizer.

Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"

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Per Serving : 77 Calories; 6g Fat (72.3% calories from fat); 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 53mg Sodium.  Exchanges: 0 Grain (Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat.

Corn Stuffed Peppers

Corn Stuffed Peppers

A quick and colourful twist on a classic dish.

Recipe By     :Ellen M. Ennis Davis
Serving Size  : 4    
Preparation Time :0:10  Start to Finish Time:  "0:22"  T(Cook):  "0:12"
Cuisine:  Vegetable Side Dishes
Categories    : Gluten Free


1       Cup  Frozen Corn -- thawed
4       Medium  Bell Peppers -- red or green
1       Cup  Cheddar Cheese, Low fat -- grated
4       Green Onions -- chopped
  1/2   Cup  Rice Chex®
1       Tablespoon  Dijon Mustard

Crush rice Chex® in food processor or in a plastic bag with a rolling pin.

Slice tops off peppers; remove seeds.

Place peppers in microwave safe bowl, cover and cook 4 minutes. Remove; and let cool.

Reserve 4 tablespoons of cheese

Dice pepper tops. Combine diced pepper, corn, balance of cheese, onions, Chex® crumbs
and mustard.

Place peppers in microwave safe dish; gently pack with vegetable mixture.

Top each pepper with reserved cheese.

Cover and microwave for 8 minutes  keep covered and let rest for 5 more minutes

Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"

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Per Serving : 142 Calories; 3g Fat (16.1% calories from fat); 10g Protein; 22g Carbohydrate; 4g Dietary Fiber; 6mg Cholesterol; 261mg Sodium.  Exchanges: 1 Grain (Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.

Kale Pesto

Kale Pesto

A pesto made from Kale and Almonds

Recipe By     :Ellen M. Ennis Davis
Yield:  2/3 Cup
Serving: 8    
Cuisine:  "Sauces and Dips"
Categories    : Gluten Free

 
     1/4         Pound  Kale
     1/4           Cup  Toasted Almonds
  2             Cloves  Garlic
     1/4           Cup  Parmesan Cheese
  2        Tablespoons  Lemon Juice
  2        Tablespoons  Olive Oil -- more if needed

Heat oil in saute pan and saute kale until bright green

Place kale with oil it was cooked in, into food processor and pulse until chopped

Add almonds and garlic, and pulse again to combine

Pulse in lemon juice and Parmesan Cheese add more 1 or 2 tablespoons of olive oil if

needed to process in blender

Continue pulsing until pesto reaches desired consistency

Serving Ideas : Good as a filling for meat or on crackers for an appetizer.

Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"

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Per Serving : 77 Calories; 6g Fat (72.3% calories from fat); 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 53mg Sodium.  Exchanges: 0 Grain (Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat.