Gluten Free Chicken Teriyaki

                   

Recipe By     :Ellen M. Ennis Davis
Serving Size  : 4    


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon       olive oil
  4               4 oz           chicken breast, no skin, no bone, R-T-C -- skinless chicken breasts
  1         tablespoon      molasses
  1         tablespoon      honey
     1/2           cup         soy sauce -- Gluten Free
  3        tablespoons     apple cider vinegar
     1/2           cup         water
  1           teaspoon      ground ginger
  2             cloves        garlic -- minced fine
     1/8      teaspoon     black pepper
  2          teaspoons     cornstarch
  2          teaspoons     water

Place the chicken in an oiled deep skillet with cover, brown chicken. Add 1 cup water, soy sauce, molasses, honey, vinegar garlic, ginger and pepper. Turn chicken a few times to coat well in the soy sauce mixture.

Cover and cook on low for 10-15 minutes, turning the chicken 5 minutes to ensure even cooking.

Once cooked, remove the chicken from pan, cut up into bite sized pieces, and set aside.

Pour the liquid from the slow cooker into a saucepan and bring to a boil.

In a small bowl, whisk together cornstarch and chicken stock until combined.

Slowly add the cornstarch mixture to the boiling liquid and reduce to a simmer.

Allow the sauce to thicken for 2-3 minutes, then add the chicken to the pan.

Toss to coat the chicken with the sauce, and let heat through.

Serve over rice with vegetables.

Enjoy!

Source:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
S(Internet Address):  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/2015/08/gluten-free-chicken-teriyaki.html"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
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Per Serving : 223 Calories; 6g Fat (26.0% calories from fat); 27g Protein; 14g Carbohydrate; trace Dietary Fiber; 69mg Cholesterol; 2121mg Sodium.  Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

Gluten Free Brunch Burritos

Recipe By     : Ellen M. Ennis Davis
Serving Size  : 4    

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1           teaspoon  coconut oil
  1              small  onion -- chopped
     1/2           cup  mushrooms -- sliced
  1           teaspoon  garlic powder -- chopped
  6                     eggs -- beaten
  4                     Udi's Large Tortillas
  1                cup  cheddar cheese -- shredded
  1                     tomato -- chopped
  1                cup  spring mix salad greens

Over medium heat, cook the onions approximately 3 minutes. Stir in the mushrooms, and season with garlic powder. Cook until mushrooms are tender, about 3 minutes, and set aside.

In the same saucepan, scramble eggs. Stir in the mushrooms, and continue to scramble until eggs are firm.

Transfer 1/4 of the egg mixture into each tortilla. Top each with 1/4 cup cheese,  tomatoes and 1/4 of the greens. Roll tortillas, and serve.


Per Serving: 428 Calories; 22g Fat (49.7% calories from fat); 18g Protein; 33g Carbohydrate; 6g Dietary Fiber; 348mg Cholesterol; 623mg Sodium. 

Roast Beet Salad

  "It's time we rescued beets from our childhood nightmares—when they were little better than bland wedges scooped out of a can. Roasted beets are delightful, sweet but very earthy and aromatic—great for a side salad"

Recipe By     :adapted from Diabetic Connect Recipe
Source           :"http://www.diabeticconnect.com/diabetic-recipes"
Serving Size  : 8


  2       pounds  beets -- (5-6 medium) julienned
1/4      cup  extra-virgin olive oil
1/4      cup  apple cider vinegar -- or white-wine vinegar
  1       tablespoon  Dijon mustard or 1 teaspoon dry mustard
  1       teaspoon  honey

           Freshly ground pepper -- to taste
  1       stalk  celery -- chopped
  1       large  sweet onion -- chopped
  1       bunch  fresh dill -- chopped
           zest of one orange
           Juice of 1 orange -- juiced

    Preheat oven to 400°F. Divide beets between 2 pieces of foil; bring edges together and crimp to make packets. Roast until the beets are just tender when pierced with the point of a knife, about 1 1/4 hours. Unwrap the beets and let cool.

Meanwhile, whisk orange juice and zest, oil, vinegar, mustard, honey, pepper in a small bowl to make dressing.

 When the beets are cool enough to handle, slip off the skins. Cut into large match sticks and place in a large bowl. Add celery, onion, dill and the dressing; toss to coat well. Serve at room temperature or chilled.

Cover and refrigerate for up to 2 days

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Chive and Micro Green Quiche

Chive and Micro Green Quiche

Recipe By     :Ellen M. Ennis Davis
Serving Size  : 4     Preparation Time :0:50
Categories    : Gluten Free
Source:  "Pooka's What's for Dinner: Gluten Free With Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"

  1              cup  Mixed Micro Greens -- (washed well and dried with kitchen towel)
  1/4           cup  Chives -- chopped and blanched
  4              Eggs
  2              cups  Yogurt
  1              cup  Cheddar Cheese -- shredded
 1/4            cup  Rice Flour
  1              teaspoon  Baking Soda
                  Salt and Pepper to Taste

Preheat oven to 425° F

Oil a 8 x 8" baking dish

Mix baking soda together with the flour.

Roughly chop micro greens

Toss chives, micro greens, cheese and flour mixture together

In a separate bowl beat together eggs and yogurt

Add greens to egg mixture and pour into baking dish.

Bake at 325° F for 45 min.



Per Serving: 298 Calories; 18g Fat (54.7% calories from fat); 18g Protein; 16g Carbohydrate; 1g Dietary Fiber; 232mg Cholesterol; 612mg Sodium. 

Kartof kukusu - Potato and Herb Omelette

Kartof kukusu - Potato and Herb Omelette

"This herb-packed omelet, make a wonderful side dish hot or cold as a   light lunch or snack. It is a   popular and easy breakfast dish in Azerbaijan."
Recipe by: Ellen M. Ennis Davis
Country of origin: Azerbaijan
Categories    : International
Serving Size  : 8   

  6             eggs
  3             medium  potatoes grated
  1             carrot grated
  1             bunch  green onions
  1             bunch  fresh cilantro chopped
  1             bunch  spinach chopped
  1             bunch  dill
                 salt & pepper to taste
                 olive oil

In a oiled skillet saute spinach until wilted. Remove from heat and set aside.

Lightly beat the eggs in a large bowl.

Add the wilted spinach, the cilantro, onion, dill, grated potato, carrot and salt & pepper; mix well.

Rub an oiled 9 x 13" oven-proof dish.

Pour the omelet mixture into the dish,cover with aluminum foil and bake oven for 20 or 30 minutes until the eggs are cooked through.

Drizzle with olive oil when you remove from oven

Cut or tear into serving size pieces and serve hot with yogurt.

NOTES : You may substitute your herbs and spices to produce a
                variety of flavours and can be cooked in a skillet as well
                as the oven
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Per Serving : 51 Calories; 3g Fat (60.0% calories from fat); 4g Protein; 1g Carbohydrate; trace Dietary Fiber; 140mg Cholesterol; 43mg Sodium.  Exchanges: 1/2 Lean Meat; 0 Vegetable; 1/2 Fat.

Avgolemono Soup - Greek Lemon and Rice Chicken Soup

"Avgolemono Soup likely is most well known of soups in Greek Cuisine. It’s on the menus of almost all Greek restaurants and at Greek homes at most Celebrations. Once you have one bowl you'll never leave leftovers."

Recipe By     :  Ellen M. Davis
Serving Size  : 8 

  1             whole  chicken
  12           cups  water
  2             medium  carrots -- cut in half
  2             stalks  celery -- cut in half
  1             large  onion -- peeled and cut in half
  2             whole  bay leaves
  5             whole  black peppercorns
  2             tsp.  salt
  1/2          cup  rice
  3             large  eggs -- at room temperature
  1             tsp.  lemon zest
  2             medium  lemons -- juiced and strained
  1             pinch  Salt
  1/4          teaspoon  ground pepper

Add first eight ingredients to a large stockpot. Bring the water to a
rapid boil, lower heat to medium low and simmer partially covered for
approximately an hour to an hour and a half.

Remove the chicken and vegetables to a bowl and carefully strain the broth
through a fine sieve into a large bowl. Reserve Chicken for another meal.
Return the strained broth to the stockpot and bring to a boil.

Add the rice and cook, until tender about 15 minutes.

While the rice is cooking, prepare the egg-lemon mixture.

Using a whisk beat the eggs until nice and frothy. Add the lemon zest and
the lemon juice in a steady stream while continuing to whisk.

Remove soup from heat. Ladle about two cups of broth into a bowl or large
measuring cup. Whisk 1/4 of broth into the egg, then slowly add the hot
broth to the egg-lemon mixture while continuing to whisk. This will temper
the eggs and prevent them from curdling once they are added to the hot
broth.

Stir the egg-lemon mixture into the pot and heat over very low heat for
approximately until heated through about 5-6 minutes. Be careful not to
boil as the eggs will break from the soup.

Adjust your salt and pepper to taste.


Serving Ideas : Garnish with lemon zest, parley or crumbled hard boiled eggs, It is pictured hear with a hard cooked egg halved.

 NOTES : Avgolemono Soup can be served hot or cold. It is a great opening to a delicious Greek themed dinner or a lunch with wholesome bread, cheese and olives.

Traditionally, this soup is served without the chicken meat or vegetables. You can Reserve the meat for another meal or serve on the side as you prefer.
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Per Serving (excluding unknown items): 90 Calories; 2g Fat (18.7% calories from fat); 4g Protein; 15g Carbohydrate; 1g Dietary Fiber; 70mg Cholesterol; 1134mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat.

Egg Curry (BHURJI)

The origins of the recipe comes from India but the soldiers of the Empire brought it home with them and versions of it became popular thoughout the Common Wealth.

serves 4

Country: India

8 eggs

2 ounce butter

1 medium onion chopped

2 tablespoons corn flour

2 tablespoons tomato paste or catsup

3 onions - finely chopped

2 tsp fresh ginger root, grated

2 cloves garlic, minced

2 tsp turmeric powder

½ tbsp chili powder

½ tbsp coriander powder

2 tsp cumin powder

1 tablespoon chilli paste

1/4 teaspoon salt

1/4 teaspoon pepper

1 tbsp oil

1 cups coconut milk

1 cup milk

Hard cook the eggs. Melt the butter and sauté onions until translucent, add garlic and let cook for 2 minutes. Stir in the flour, seasonings, ginger, chilli paste. and gradually stir in the liquid. Turn heat to low and simmer for 5 minutes

Cut the eggs in half lengthways, and then again, and pour sauce over to serve. Serve with hot rice and roti.

Spinach Tomato Frittata

Spinach Tomato Fittata

Serves 4

6 eggs

1/4 cup yogurt

1/2 cup spinach, chopped

1 medium tomato, diced

2 slices thin sliced gf deli ham, diced

1/2 teaspoon dry basil

1/4 teaspoon dried chilli flakes

1/4 teaspoon ground black pepper

1 teaspoon olive oil

1/2 cup mozzarella cheese, grated

Preheat oven to 350°F

Lightly beat eggs and yogurt, set aside.

Spinach tomato Frittata with Green Onion Rosemary Focaccia

Sauté spinach, tomato and ham in skillet with olive oil, on medium heat; add basil, chilli flakes and black pepper. Pour egg mixture on top of the sautéed mixture, let cook on medium until the edges start to cook and with a spatula push the egg into centre of skillet and swirl skillet around to let the dry places fill with the uncooked egg mixture; with spatula rearrange the tomato, spinach, ham mixture evenly throughout the egg mixture. Sprinkle the cheese over the top and place in the oven until cheese melts, the egg may not be cooked solid that is good it will continue to cook. Cut into sering size pieces and serve warm.

Eggs Florantine

Eggs Florentine















Serves 3
For the eggs Florentine
3 gf English muffins, split in half horizontally, buttered
3 large handfuls baby spinach, steamed
6 large eggs, poached
Hollandaise sauce (recipe below)

-Toast muffins and arrange on plates
-Arrange the steamed spinach on top of the muffins,
-top with the poached eggs
-pour the hollandaise sauce over the top
-serve immediately.

BLENDER HOLLANDAISE SAUCE

3 egg yolks
2 tbsp. lemon juice
1/4 tsp. salt
Dash of cayenne pepper
1/2 c. butter

Put egg yolks, lemon juice, salt and cayenne in blender jar.
Heat butter in small pan until bubbly. Do not burn. Cover
blender and whirl at high speed for 2 or 3 seconds. Remove
center section of cover or entire cover and at high speed
pour in hot butter in a thin, steady stream. It will take
about 30 seconds. Don't use residue in pan.
Leftover Hollandaise may be kept refrigerated in a tightly
covered jar 2 or 3 days. Don't let it stand around in warm
temperature. To re-use, heat in top of double boiler over
barely simmering water and stir constantly.