Gluten Free

Black Bean-Corn Salsa

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This is a versatile dip. You can add this to seven layer bean dip, use as a regular dip along side salsa, queso or guac, add it into tacos or enchiladas, etc. When I make enchiladas I serve them with a huge helping of this on the side – I am not sure why I do not put it inside the actual enchilada as it inevitably get mixed in and eaten with the enchilada. I suppose it is enchilada nostalgia.If you want to make shrimp enchiladas leave out the black beans and tomatoes. This is also the ONLY thing that I will eat bell pepper in. All of the ingredients listed below should be added in quantities according to taste preferences.

Black Bean-Corn Salsa

Black Beans
Red onion – small dice
minced garlic formed into paste (no more than 2 cloves is necessary)
Red Bell Pepper – small dice
Sweet Corn
Tomato – seeded, juiced, and diced
Lime Juice
Avocado
Red wine vinegar
Spices: powdered garlic, cumin, cayenne, adobo, salt
Cilantro to taste

Combine all ingredients in a bowl and mix well. Add seasoning as desired.

Brilliantly Garlicy Guac

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I love making guacamole. I really do not like buying it pre-made because it just does not compare to homemade guac. And it is really easy. The name is inspired by my Sarah after I made semi-homemade guac (in the interest of time and money) to compliment my enchilada calzone creation. Note – if you do choose to buy guac buy Central Market pre-made guac in the chef-prepared bar and then add tomatoes, cilantro, jalapeno, and garlic to it — see why it is almost easier to make it yourself?

Brilliantly Garlicy Guac

Serves about Six

5 Large Hass Avocados- halved, cut into four sections, removed from skin with pit reserved
10 cloves garlic – minced (see instructions below)
2 jalapenos, seeded and finely chopped
1 white or red onion – fine dice
1-2 tomatoes (dependent on taste preferences and size of tomato), seeded and juices drained
One bunch cilantro chopped (try to avoid stems)
Pinch of adobo spice (optional)
Pinch of garlic salt (optional)
Pinch of Salt – to taste
Black Pepper – to taste
Lime juice – squeeze from a half lime (to taste with lemon)
lemon juice – squeeze from a half lemon (to taste with lime)

Put minced garlic on a cutting board, sprinkle with a half tablespoon of Kosher salt, mash with a knife running the knife over garlic, then repeating. This will eventually form a loose paste of garlic. Add to bowl.

Combine garlic, avocados, jalapenos, tomatoes, cilantro, and onion in a large bowl. Mash with a potato masher (or large spoon). Once you have acquired the desired consistency (I like mine to have lumps of intact avocado in it but you can make it as smooth as you like – just keep mashing and occasionally stirring), sprinkle mixture with salt, pepper, adobo, garlic salt if using, and squeeze the citrus to taste. Stir mixture to incorporate the additional seasonings. Place pits in the guac to keep it green (can be removed during serving if you like).

Stir Fry

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If you like measurements and good instruction STOP READING NOW. This is going to be one of those recipes I warned you about. I am not entirely sure that I should even post a stir fry recipe – the whole point is to use up whatever needs to be used in the fridge and supplement that with pantry items. I doubt I can even make the same stir fry twice because the ingredients will always be changing. So this recipe will, I fear, be a bit lacking. I am not going to add measurements as I have absolutely no idea what they are – I did everything to taste adding more of what I like (sriracha, hoison, eel sauce, and coconut milk to name a few). That said, I made this stir fry to use up a bunch of stuff and these are the ingredients – end result was awesome!

  • Minced Ginger (either fresh or Ginger People minced or both) to taste
  • Sriracha to taste
  • Sugar – a few fingerfuls
  • Sesame Oil (can sub peanut oil)
  • Flour (or cornstarch if that is all you have)
  • Hoisin (more than a dab)
  • Oyster Sauce (a dab)
  • Coconut milk (about a half can
  • Lime
  • Eel Sauce
  • Chicken – tenders work well, cut into pieces as desired but make sure they are all relatively the same size so that they cook evenly
  • Broccoli – cut to bite sized pieces
  • Carrots – sliced
  • Asparagus – cut into one inch pieces
  • Green Onion – chopped used for garnish
  • White Onion – slivered or diced
  • Garlic – minced
  • Cilantro – roughly chopped, for garnish
  • Rice or Udon Noodles

Marinade:

  • Soy sauce (about a fourth of a cup)
  • tempura sauce (just a tad)
  • eel sauce (to taste – optional)
  • honey about a tablespoon
  • minced ginger – at least a tablespoon
  • rice wine (about a tablespoon)
  • hoisin sauce (to taste, probably around a tablespoon)

Mix marinade and then add chicken. Marinate for 30 minutes to an hour (or longer if you prefer) keep about half of the marinade to reuse in the stir-fry sauce.

In the last ten minutes of the marinating time, stream carrots, then broccoli, and asparagus (I do this carrots first for a few minutes since they take the longest to cook, I then add broccoli for a few minutes, then lastly add asparagus until all three veggies are cooked.

In a wok (or large skillet) heat oil then fry chicken (adding a bit of the reserved marinade) until almost done. Remove chicken and add onion, garlic, flour, ginger and stir fry until onions are glassy. Return chicken to pan and add elements to the sauce (sriracha, sugar, coconut milk, hoisin, oyster sauce, lime juice, etc.). Stir in veggies and remove from heat.

Either combine with udon noodles or serve on top of rice (brown or white).

*This can be gluten free if you use rice and have gluten free elements (aka soy sauce and such) on hand.

Butternut Squash and Melted Leek Risotto

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>This risotto came about because JMac needed a Halloween-themed pot luck dish, so I promptly got to work trying out recipes. I am so happy I did. Ironically enough I saw a version of this in  Bon Appetit in November of last year, naturally I decided that I had to make my version to compete. I prefer mine=) This dish has several different cooking components but once you get them started you can pretty much do everything simultaneously. This is much better as a Sunday dinner dish because of the amount of time it takes to cook risotto (completely worth it though).

Makes about 4 large servings, plus leftovers

  • Butternut Squash, at least a pound cubed (I like to buy butternut squash already cut up and cubed – it really makes life so much easier, you can also buy frozen if you choose).
  • 4-6+ large Shallots, thinly sliced
  • 4-5 garlic cloves, minced
  • Herbs de Provence
  • 1-2 bunches of leeks – white part only, sliced into rings and throughout cleaned of dirt (it is easiest to clean them after slicing by placing the rings into a strainer and running water over them – dry and reserve)
  • 7 tablespoons butter
  • white cooking wine (about a half cup for leeks and between 1 -2 cups for risotto depending on taste
  • 1 cup Arborio rice
  • at least 3 cups of chicken broth – probably more – warm on low heat throughout
  • Parmesan or Pecorino Cheese – to taste – about a half cup shredded
  • Fresh torn basil

Preheat oven to 400

Toss butternut squash with about 2 or the shallots sliced and 2 garlic cloves minced, herbs de provence, salt, pepper, and basil/garlic/olive oil. Place on a baking sheet and bake until fork tender.

In a small saucepan, combine 5.5 tablespoons butter and about a half cup of wine over a medium heat. Add leeks and simmer for about an hour (the longer the better). Season as appropriate.

In a large skillet prepare the risotto. Melt remaining butter and a little olive oil in pan add in remaining shallots and garlic. Sprinkle with a touch of salt and cook until glassy.  Add the rice and toast, stirring until it is translucent.  Add about a cup and a half of the wine and stir until absorbed.  Then add the simmering chicken broth in half cup portions, stirring until absorbed, then adding more.  Once it gets a little more done I usually taste it and add more wine or chicken broth accordingly.Once the risotto has reached the desired texture – add salt and pepper to taste and add cheese. Add butternut squash (I usually add it whole but you can puree it with a little bit of broth if you prefer) and leek mixture and mix well. Garnish with basil and pepper to taste.

Chicken (or Salmon) Piccata

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I mean it is Piccata. If you don’t like Piccata, please expect to be de-friended on facebook.

My favorite version is with salmon or shrimp – I never make chicken unless I am cooking for someone who does not care for fish. I know, don’t even get me started…This version I gave to JMac on command for chicken one night so here ya go…

Chicken Piccata

Shallots (at least 2 big ones) – I would probably use 5
Garlic (to taste) – I would probably use 5 to 7 cloves
White Wine – I would probably use 1.5 cups and reduce
Chicken Broth – just a little
Butter – two or three tablespoons – to the Paula Deen’s out there feel free to use more, always makes it better!
Flour, for coating and thickening sauce
Fresh Lemon Juice – if lemon get two at least
Two Chicken Breasts
Capers – I will use a whole jar if you let me so do it to taste…
Fresh Thyme
White or Brown Rice (or noodles if you prefer)
Mushrooms (optional) – I use if I have but do not go out and buy them if I don’t
You can use parsley and Parmesan cheese as garnish if you like it – I would

Coat chicken in flour (rice flour for gluten free diets) and then Brown the chicken on each side- remove. Pour oil into skillet (if you have garlic oil use it), let it heat then add shallots, thyme, and garlic and saute until glassy – if using mushrooms saute halfway through this process, deglaze with white wine and reduce (use it to taste and in proportion to how much sauce you want), then add a little chicken broth and reduce more. Add the butter and lemon juice and return the chicken to the pan. Salt and pepper to taste and cook chicken until done (you can use whatever herbs on the chicken you like – I like to use thyme with this).

Once done pour the sauce over the rice, top with chicken and parsley if using and serve.

For the rice – I cook it in half chicken broth and half water – then add a dab of butter, salt, and capers and mix.

Broccoli, Chicken, Cheese Casserole in Andiland

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This was amazing…I mean amazing. Thank God I can eat Broccoli again. I made this up on a cold night at the lake, a budget, and limited to HEB (obviously did not make up broccoli cheese casserole but this is the recipe that I put together in my head for the way that I like to eat). It was delicious and the most satisfying broccoli cheese casserole I have ever had. Yum…I wish I could have thirds. Just thought I would share – great for a big group because it is relatively cheap and also gluten free/vegetarian optional!!! This is a great pantry meal – all you need is fresh broccoli and mushrooms (if you have leftover chicken or frozen chicken) and a great way to use up leftovers or whatever veg needs to be cooked.

Broccoli, Chicken, Cheese CasseroleServes 4-6

2 lbs Roasted Broccoli,  chopped
5 large Shallots, diced
4 cloves chopped garlic
chicken (shredded), as much as you want/have (for a vegetarian option, omit chicken)
Shredded cheese (I used a blend of jack and cheddar because it is what I had) I used about a half cup on the inside and then shredded the remainder of the cheese on top of the casserole
cream of chicken soup*
cream of mushroom soup or Portabella Mushroom Soup
12 mushrooms sliced (optional)
Basmati rice (1 cup)
Chicken Stock (2 cups)
1-3 table spoon butter- to taste or fat content preferences (sorry I am not Paula Deen here)
2 tablespoons milk or cream – or more to consistency preference
Pam or olive oil spray
crushed red pepper (optional), pus other seasoning as desired
2 tablespoons ground flaxseed
handful of your favorite breadcrumbs
3 tablespoons Sun-dried tomatoes, chopped

*You can use any combo of cream of chicken, mushroom, broccoli – I have successfully used Campbell’s Cream of Mushroom and Cream of Chicken, as well as using Organic Mushroom Soup. You could also use Broccoli Cheddar soup if it is in the pantry. Imagine or Pacific Organic Soups are great in this if you have those in the pantry.

Preheat oven to375

Cook rice with chicken stock until done.

Option one: Steam broccoli whilst simultaneously shredding chicken and cheese. Once tender to a fork toss all ingredients with tad bit of salt and lots of pepper. Option two: roast broccoli with some sliced shallot and garlic, toss with lemon zest (this can be done in a greased baking dish that you will bake the casserole in). I highly recommend option two if you have the time. Place cooked broccoli in a greased baking dish with shredded chicken, sun-dried tomatoes, cheese, and flaxseed.

Sauté onions and garlic – properly seasons – for a couple minutes in butter. Add the mushrooms and crushed red pepper if using. Sauté, stirring occasionally, until mushrooms are almost browned. After a few minutes, add the soup, additional seasoning such as garlic powder, onion powder, cayenne, salt, black pepper – to the onion mixture. Add a tablespoon of butter and let heat a bit whilst waiting for the rice to cook. Once done, add sauce to broccoli, chicken, cheese and sun-dried tomato mixture. Add the rice to the mixture and then season to preference. Add two tablespoons cream or chicken broth (to keep the rice moist whilst baking and then stir well, flatten the top and then shred cheese over the top. Sprinkle with bread crumbs, cayenne and paprika and then place in an oven preheated to 425. Bake about 30 minutes or until cheese is golden and melted and sauce is bubbling.

Variations…that I am going to test out very soon… I personally think it would be good with tomatoes baked on top or topped with crispy prosciutto or fried shallots. I also think it would be fantastic stuffed inside tomatoes and baked as leftover meal the next day with a twist. =) you can add as many veggies as you like or use whatever you have on hand – I think zucchini would be good, though I would not steam it first so that it retains some bite. Steamed golden beets and carrots would not add much flavor (and a little sweetness) to the dish even though they would increase the nutrient level and allow you to use them up if you need to. If you do not have chicken, then leave it out no worries!

Champagne Risotto

/ andreah94 / 2 Comments

This is delicious and well worth the time it takes to cook – this is also better as a weekend meal when you have ample time to cook as it takes about an hour and a half if not more. I made my own version of Giada’s recipe for this and I am pretty much in love with it whenever I eat it. Another Plus is that it is Gluten free (love you JMac!) Risotto takes a while to cook, and the constant stirring helps break down the exterior and results in a creamy, luxurious mouthful. Risotto, when cooked right, should spread on the plate once you spoon it on.

About4 servings adapted from Giada de Laurentiis

3/4 cup or more Arborio rice (the more rice the longer you must cook – adjust remaining ingredients accordingly)
1 Box Chicken broth, warmed by simmering
3/4 pound Asparagus – sliced into one inch pieces and blanched in chicken stock or independently steamed
Frozen green peas – as many as you want – I use about a half a bag
1/2 pound Mushrooms -sliced
2 tablespoons Butter
2 cups Champagne (or Cava or Prosecco) – can sub other white wine if necessary – 2 cups
Couple handfuls of Parmesan and Pecorino cheese shredded
Salt /pepper
5 or more shallots chopped or sliced thin
2 garlic cloves
Fresh torn Basil

In small saucepan boil the asparagus in the chicken broth for a few minutes (remove asparagus and set aside) and turn the chicken broth down to the lowest setting. Meanwhile, melt butter and a little olive oil in pan add in shallots and garlic. Sprinkle with a touch of salt and cook until glassy. Add the rice and toast, stirring until it is translucent. Add about a cup and a half of the champagne and stir until absorbed. Repeat. Then add the chicken broth (make sure to keep broth on low setting) in half cup portions, stirring until absorbed then add more. Repeat several times. Once it gets a little more done I usually taste it and add champagne or chicken broth accordingly to your tastes. In a pan on the back burner sauté the mushrooms in some butter or oil and a touch of red wine, sherry or soy sauce and then drain and add to set aside with asparagus. Once the risotto has reached the desired texture – add salt and pepper to taste, about a quarter inch of butter, one or two handfuls of Parmesan cheese, reserved veggies, and the frozen peas and stir to mix up. Garnish with basil (if you have any – if not it is fine) a fresh sprinkle of cheese. Eat!
Can add crispy prosciutto or shallots for crunch if you would like it. Excellent served with Parmesan, Basil, Panko crusted chicken (I bake it) or with a piece of seared salmon. I generally crust the salmon for texture if I am serving it.

Leftovers can be used to make risotto cakes or risotto balls (arancini) add egg to bind then if making a risotto cake (crust or not) either bake or pan fry them. For arancini shove a little cube of mozzarella into the center after forming a ball – roll in seasoned bread crumbs and fry. You may be able to bake these but I have never tried it.

I am also considering stuffing risotto and a bit of cheese into Swiss chard and baking it, then serving with under-baked tomatoes. I will let you know how that goes =) That is if I ever have any leftovers…

Kale … the new Superman

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Kale is a superfood. It is a leafy, dark green that some people think is bitter. I happen to love it steamed and made into cold salads with red pepper flakes, garlic, and sesame oil. But it can also be roasted for a nice crunch that you can eat alone or add to pasta for veggies and texture! This sauteed version is also excellent.

Sauteed Kale

One bunch kale
Shallots – to taste – sliced thin
Garlic – to taste – slivered thin
White wine
Crushed red pepper
Olive oil
Tomatoes (diced) or cranberries

Saute shallots and garlic until glassy. Add about a half cup or white wine and reduce add a bit of chicken broth to mellow it out If desired . Add kale and red pepper and cook – stirring occasionally until wilted. Remove – salt and pepper to taste (add a squeeze of lemon if so desired).