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.

Curried Chicken and Vegetable Soup

Curried Chicken and Vegetable Soup

"This delicious soup was made by my Son, he got up before work today and cooked this wonderful warming soup for our dinner<3 p="">
Recipe By     :Ellen M. Ennis Davis
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 8   
Cuisine:  "Soups and Chowders"
Categories    : Chicken, Corn Free, Dairy Free, Egg free, Gluten Free

  6       Cups  Low Sodium Chicken Broth
  1       Cups  water
  2       Cloves  garlic -- minced
  1       Medium  onion -- sliced
  2      Tablespoons  olive oil
  3       Potato -- washed and cubed
  2       Carrot -- sliced
  2       Ribs  Celery -- sliced
  1/2   Cup  Sun-dried Tomato Half
  1      Tablespoon  Curry Powder
  1      1/2" Piece  Fresh Ginger -- grated
  1      Teaspoon  Chinese Chili Garlic Sauce
  4      cups  Kale -- chopped
  1/2   cup  mushroom -- sliced
  1/4   cup  fresh cilantro -- chopped
  2      5 Ounce Pieces  Chicken Breasts -- chopped
  1      19 Ounce Can  Coconut Milk
          black pepper and salt -- to taste

Heat the olive oil in a medium pot and sautée garlic, onion, and mushrooms
until onions are soft. Add the Chicken, ginger, curry powder, chili garlic
sauce and saute until cooked Add broth, potato,  carrots, tomatoes with
juice and water bring to boil.

Add Kale and reduce to simmer for 15 minutes add cilantro and coconut
milk. Taste and add salt and pepper to taste

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Per Serving : 382 Calories; 23g Fat (50.8% calories from fat); 21g Protein; 29g Carbohydrate; 6g Dietary Fiber; 18mg Cholesterol; 761mg Sodium.  Exchanges: 1 Grain(Starch); 2 Lean Meat; 1 1/2
Vegetable; 0 Fruit; 4 Fat.

Malaysian Tandoori Chicken - Ayam Tandoori

Malaysian Tandoori Chicken - Ayam Tandoori

"The chicken is marinated in yogurt and seasoned with the spice
  mixture Tandoori Marsala. Although this recipe is baked in the oven it
  is even better on the barbeque."

Recipe By     :Ellen M. Ennis Davis
Serving Size  : 4   
Categories    : International
Source        : "Pooka's What's for Dinner; Gluten Free with Attitude"

 
  1         cup  plain yogurt -- Greek or Balkan
  1         clove  garlic -- crushed
  1         tablespoon  lemon juice
  1         tablespoon  olive oil
  1         tablespoon  Tandoori Spice Mix
  4         4 oz  skinless boneless chicken breast halves

Combine yoghurt, garlic, lemon juice, oil, and spice mix in a non metallic
bowl.

Add chicken to yoghurt mixture and turn to coat well. Cover and
refrigerate for at least 3 hours.

 Preheat oven to 375°F. Grease a baking dish. Place chicken in dish and
roast for 30 minutes or until cooked through.

Serve with vegetables, rice, gf naan or gf roti.

Malaysian Tandoori Chicken with Mixed Vegetable

Channa Flour Roti

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Per Serving: 199 Calories; 7g Fat (32.1% calories from fat); 29g Protein; 4g Carbohydrate; trace Dietary Fiber;
74mg Cholesterol; 104mg Sodium.  Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

Toyuq kotleti - Chicken cutlet

"Tasty Azerbaijani chicken cutlets made with chickpeas rather than
breadcrumbs or potato."

Recipe By     : Ellen M. Ennis Davis
Country of origin: Azerbaijani
Categories    : International

Serving Size  : 8    

  6           4 oz  boneless skinless chicken breast half -- minced
  1           small  onion -- chopped  roughly
  1           medium  carrot -- grated
  1           can  chickpeas
  1           large  egg
  1           cup  fresh cilantro -- chopped
  1           teaspoon  ground coriander
  1           teaspoon  dill seed
  1           teaspoon  ground turmeric
               salt and pepper to taste
               olive oil

Drain and rinse chickpeas, put into a food processor with onions, herbs and seasonings

Mix the chickpea mixture with the minced chicken, carrot and egg.

With wet hands shape into rissoles and the size of  a small potato

Place rissoles on a greased cookie sheet and cover with plastic wrap and refrigerate for 1 hr.

Preheat oven to 350°F

Remove  plastic wrap and brush rissoles with olive oil

Bake for 20 minutes

Turn rissoles and bake another 20 minutes

Serve with Kartof Kukusu - potato and herb omelet, potatoes and other
garnishes.

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Per Serving (excluding unknown items): 205 Calories; 3g Fat (14.4%
calories from fat); 26g Protein; 18g Carbohydrate; 5g Dietary Fiber; 73mg
Cholesterol; 73mg Sodium.  Exchanges: 1 Grain(Starch); 3 Lean Meat; 1/2
Vegetable; 0 Fat.

Baked Herb and Garlic Chicken Breasts

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

  4        medium  skinless boneless chicken breast halves
  1/4     cup  extra virgin olive oil
  6        cloves  garlic -- minced fine
  2        tablespoons  white wine vinegar
  2        tablespoons  lemon juice, bottled
  2        tablespoons  Italian seasoning

Preheat the oven to 425 degrees.

First prepare the chicken breasts by rinsing them and drying with paper
towel.. place in a 9 x 9 baking dish smooth side up.

Into a hot skillet add the olive oil and brown chicken on both sides place
in a 9 x 9 baking dish smooth side up leaving oil in skillet and reduce
heat to medium. Add Garlic until lightly brown do not burn, then add lemon
juice, vinegar and Italian seasoning bring to a boil then remove from
heat..

Pour the mixture into the dish with chicken breasts. flip the chicken over
so you now have smooth side down, spoon seasoned oil over the breasts if
not coated in the oil

Bake Chicken covered for 20 minutes, . turn chicken breasts so smooth side
is up again and cook uncovered for another 20 minutes. Remove from the
oven, cover with aluminum foil and allow resting for 10 minutes before
serving.

Transfer the chicken to a serving platter and ladle some of the cooking
liquid over chicken and vegetables.

Serve with greens and roast potatoes

Source:   "Pooka's What's for Dinner: Gluten Free with Attitude"
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Per Serving : 263 Calories; 15g Fat (52.2% calories from fat); 28g Protein; 3g Carbohydrate; trace Dietary Fiber; 68mg Cholesterol; 80mg Sodium.  Exchanges: 0 Grain(Starch); 4 Lean Meat;
1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates.

Creamy Chicken Rotini in a Skillet

"A quick and easy one pan entrée"

Recipe By     :Ellen M. Ennis Davis
Serving Size  : 6    

  2        tablespoons  olive oil
  4        medium  boneless skinless chicken breast -- cut into 1-inch pieces
  1        medium  onion -- chopped
  2        tablespoons  Italian seasoning
  2        teaspoons  dried basil
  2        teaspoons  garlic powder
  1/4     teaspoon  freshly ground pepper
  2        tablespoons  dry skim milk
  2        tablespoons  cornstarch
  4        cups gluten free rotini
  4        cups  low sodium chicken broth
  1/2     cup  yogurt
  3        medium  green onions -- chopped

In 12-inch deep skillet with lid or dutch oven, heat oil over medium-high
heat. Add chicken pieces and onion; sprinkle with the garlic, Italian
seasoning, basil and pepper. Cook until chicken is cooked. about 5
minutes, stirring occasionally.

Sprinkle milk powder and cornstarch over the mixture and stir in.

Add Rotini and Chicken broth stir and bring to a boil. Reduce heat to low.
Cook covered for 30 minutes , stirring occasionally.

Remove from heat and stir in the yogurt and green onions.  

Let stand off heat for 10 minutes before serving

Source:
  "Pooka's What's for Dinner: Gluten Free with Attitude"

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Per Serving : 503 Calories; 8g Fat (14.9%
calories from fat); 53g Protein; 52g Carbohydrate; 2g Dietary Fiber; 94mg
Cholesterol; 477mg Sodium.  Exchanges: 3 Grain(Starch); 6 Lean Meat; 1/2
Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

Chicken Breast with Orange Ginger Barbecue Sauce

Serves 4

5.5 oz can tomato paste

zest of 1 orange (reserve 1/2 for garnish)

1/2 teaspoon freeze dried coffee crystals

Juice of  2 orange

2 cloves garlic, minced

3 tablespoons gf soy sauce

3 tablespoons Demerara  sugar

4 tablespoon(s) apple cider vinegar

1 small onion, minced

1 tablespoon) ginger, grated

1 teaspoon(s) hot pepper sauce

2 tablespoons olive oil

4 boneless skinless chicken breasts

Preheat oven to 350°F

Combine all ingredients save chicken into a blender.

Blend on medium until smooth

Put chicken in baking, cover chicken with 1/2 sauce and bake in the oven for 20 minutes. Turn the chicken cover chicken with the remainder of sauce, return to the oven for another 20 minutes. Remove chicken to a platter and sprinkle with reserved orange zest serve sauce on the side, sauce is great on rice or fries.

Pad Thai Gai (Chicken Pad Thai)

 "A fast delicious meal for Dinner or a special lunch"
 Recipe By     : Ellen M. Ennis Davis
Serving Size  : 4     

  16      ounces  rice noodles -- (bánh phó)
  2        tablespoons  Canola oil
  2        large  eggs -- lightly beaten
  3        cloves  garlic -- crushed
  2        teaspoons  red pepper flakes
  1        tablespoon  fresh ginger -- grated
  1/4     cup  salsa -- (or 2 teaspoons chilli garlic sauce)
  2        tablespoons  peanut butter -- natural
  2        tablespoons  soy sauce, low sodium
  2        tablespoons  rice vinegar
  1        large  onion -- halved, thinly sliced
  3        4 oz  skinless boneless chicken breast -- sliced
  1/4     cup  lime juice
  2        tablespoons  fish sauce
  2        tablespoon  brown sugar
  5        whole  green onions -- sliced on the diagonal
  1/3     cup  cilantro -- chopped
  2        ribs  celery -- cut to match sticks
  2        medium  carrots -- cut to match sticks
  1/3     cup  peanuts, unsalted -- chopped

Cover noodles with boiling water, let sit for 5 minutes then drain.

Meanwhile, heat 2 teaspoons of oil in a large skillet on high. Add egg and
swirl to coat whole pan. Cook for 30 seconds, until set. Slice and set
aside.

Heat remaining oil and stir-fry garlic, chilli flakes and onion for 1
minute. Add chicken and cook until cooked through. In a small bowl add
rice vinegar, sugar, lime juice, peanut butter, soy sauce, fish sauce,
salsa and ginger; mix together and pour into skillet over chicken. Add
noodles toss together with mixture in the skillet and heat through. Toss
through egg, green onion and cilantro (coriander). Garnish with chopped
peanuts.

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Per Serving : 797 Calories; 22g Fat (24.2%
calories from fat); 30g Protein; 122g Carbohydrate; 5g Dietary Fiber;
144mg Cholesterol; 545mg Sodium.  Exchanges: 7 Grain(Starch); 4 Lean Meat;
2 Vegetable; 0 Fruit; 3 1/2 Fat; 1/2 Other Carbohydrates.

Apple Rosemary Stuffed Chicken Breast

serves 4

4 boneless, skinless chicken breast halves

2 tablespoons olive oil, divided

salt and freshly ground pepper to taste

1 medium onions, chopped

1 large cloves garlic, minced

1 tablespoon sugar

1 teaspoons minced fresh rosemary or 1/4 teaspoon dried

1/4 cup cider vinegar

6 tablespoons cream cheese, divided

3 firm granny smith apples, peeled, cored and chopped

2 tablespoons butter

On medium heat sauté the onions in 1 tablespoon oil. Cook, stirring, until the onions are soft, about 5 minutes. Add apple, garlic, sugar and rosemary and sauté about 3 minutes, increase the heat to medium-high, stir in vinegar and cook until the liquid has evaporated, be careful not to burn. Take off the heat, remove 4 tablespoons of mixture and put them in a small bowl. Add 3tablespoon of the cream cheese to the removed apple mixture, mix together until blended.

To butterfly each breast half. Place chicken on a cutting board. Hold the knife blade flat and parallel to the board, make a lengthwise cut through the center of the meat cutting from narrow edge, stop short of the wider edge so that the breast remains in one piece. Open as you would a book. Place 1/4 of cheese, apple mixture in the centre of each chicken breast and fold.

Heat 1 tablespoon of oil in a non-stick skillet over medium-high heat. Season the chicken breasts with salt and pepper and add to the pan. Cook until browned on both sides, 6 to 6 minutes per side. Transfer to a plate and keep warm.

Heat remaining apple mixture, add remaining cream cheese and butter stir until you have a smooth sauce; serve over chicken

Thai Chicken Stir Fry

Thai Chicken Stir Fry

A creamy stir fry with the taste of Thailand, spicy and tart, followed by sweetness and the rich flavor of the coconut milk.

Recipe By     :Ellen M. Ennis Davis
Serving Size  : 4   
Categories    : International
Cuisine Thai
Source: Pooka's What's for Dinner: Gluten Free with Attitude                  

  4   boneless chicken breasts -- cut into strips or bite-size pieces, OR 5-6 chicken thighs
  5   green onion -- sliced diagonally
  5   cloves  garlic -- minced or finely chopped
  2   thumb-size pieces  OR ginger -- (galangal) thinly sliced
  1/4 teaspoon  red pepper flakes
  6   mushroom -- sliced
  1   handful  fresh basil -- or 1 tablespoon dry basil
  2   tablespoons coconut oil -- or 4 of other vegetable oil

STIR-FRY SAUCE:

  2/3 cup  coconut milk
  2   tablespoons  cornstarch
  2   tablespoons  fish sauce
  3   tablespoons  fresh lime juice
  1   tablespoon  soy sauce
  1/4 teaspoon red pepper flakes
  1   teaspoon  brown sugar

Sauce

Combine all ingredients together in a cup or bowl, stirring well to dissolve the sugar. The cornstarch will gather on the bottom as the sauce sits so make sure to stir before adding to the chicken

Stir Fry

Place chicken in a bowl and pour over 1/4 cup of the stir-fry sauce, or enough to coat chicken. Toss well and set aside.

Warm a wok or large deep skillet over medium-high heat. Add oil and swirl around, then add the onion, garlic, ginger, and chili. Stir-fry until fragrant, 1-2 minutes. add mushrooms and cook until lightly brown. Then
add chicken together with the marinade. Stir-fry 5-6 minutes, until the chicken is cooked. Add the remainder of the stir-fry sauce as you cook.

Top with a sprinkling of fresh basil and serve.
                                
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Per Serving : 152 Calories; 11g Fat (59.8% calories from fat); 2g Protein; 14g Carbohydrate; 2g Dietary Fiber; 1mg Cholesterol; 269mg Sodium.  Exchanges: 0 Grain(Starch); 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates.