were they a success? as good a success as a gluten free being venture can be.
Showing posts with label food. Show all posts
white chicken chili- gluten and dairy free
Saturday, November 28, 2020
gluten-free and dairy-free white chicken chili
for the chili:
2 lbs chicken, cooked and shredded
2-3 tablespoons of olive oil
1.5 cups chicken broth
3 cans of cannellini beans
1 yellow onion, diced
5 cloves of garlic, minced
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
1 jalapeño pepper, stemmed, seeded, chopped fine
1 green pepper, diced
1 red pepper, diced
2 teaspoons red wine vinegar
2 tablespoons fresh lime juice
3 tablespoons cilantro
for the topping:
avocado
cilantro
lime wedges
(also you can use dairy free cheese or sour cream but i have yet to find a substitute that isn't bad)
1. combine the chicken broth with one can of cannellini beans and their liquid in a blender and puree.
2. with a tablespoon of oil and sauté the onions for 2 minutes. add the garlic and sauté another minute more.
3. add the cumin, chili powder, oregano, jalapeño, bell pepper, half a teaspoon of salt and cook for two minutes.
4. add the bean puree and the other cans of beans and their liquid to the pot, stirring to combine. add the chicken, the red wine vinegar, and cook for 5-10 minutes. finally, add the lime juice and the cilantro. serve hot.
-cannellini beans are also known as white Italian beans, or white kidney beans.
-this recipe was inspired and is almost an exact replica of cybele pascal's recipe, as found in her cookbook, allergy-free and easy cooking. I have yet to make something from this cookbook that doesn't taste great and that my children also love and i think that's amazing.
-a Costco rotisserie chicken picked clean will yield 2 lbs of chicken, if that helps.
vegan blackberry oatmeal bars
Friday, July 17, 2020
I was in line at the student store to buy a zillion scantron forms because my teacher uses them for everything every class period and i was starving so i bought a gluten free oatmeal bar. it was good. and after i ate it i thought, 'i could make something similar.' turns out pioneer woman had that thought a thousand years ago so i just used her recipe but used gluten free flour and vegan butter and tweaked it a little.
enjoy. because we did.
oatmeal bars with blackberry jam
enjoy. because we did.
oatmeal bars with blackberry jam
1 cup butter, softened
1 1/2 cups flour (gluten free!)
1 1/2 cups oats (gluten free!)
1 cup packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 10-12 oz jar of blackberry preserves
1. in a bowl put the butter, flour, oats, brown sugar, baking soda and salt. with a pastry cutter mix it all together, leaving pea-sized chunks of butter.
2. press half the mixture in the bottom of a greased 9x13 pan. refrigerate for (at least) 3 hours (can be left overnight).
3. spread jar of preserves/jam/jelly on chilled crust, sprinkle the remaining half of the oat dough and pat lightly.
4. bake at 350 degrees for 30 minutes.
notes:
the first time around we used my mother in laws homemade strawberry jam and it was so good i thought it was because of the jelly and we'd never come back from this experience. while this was true, it was still very worthwhile with the blackberry jam from knott's berry farm. thank goodness, right?
when baking with gluten free flour you always need to let your dough rest for several hours--sometimes 24 before you bake. this allows the flour to absorb some of the starches in your dough, leaving a smoother texture and not such a gritty texture, which is the plague of gluten free baking.
this is a pastry cutter.
this is my favorite gluten free flour. this is my second favorite gluten free flour.
this is my favorite gluten free oat.
this is the original recipe, on the food network.
(none of those links are going to get me any points or money or anything at all, so don't feel compelled to click them or purchase directly from them)
sally's pasta, gluten free and vegan
Sunday, July 5, 2020
12 roma tomatoes
1 bell pepper, chopped (orange)
1 bell pepper, chopped (yellow)
1/2 white onion, chopped
2 fresh garlic cloves, chopped
8 fresh basil leaves, chopped
1/2 cup olive oil
salt
white pepper
1 pound capellini or angel hair pasta (gluten free, if you need to)
crushed red pepper flakes (optional)
1. chop everything and mix together.
notes:
this is even better the day after and the day after that. it's basically a pasta salad, and can be made ahead of time and stored in the refrigerator.
my mom made this on summer nights and we'd eat it at the picnic table we kept in the backyard and if there is a dish that reminds me of summer this is it. you will love this pasta. eat it outside. add watermelon. die of happiness.
if you're not dairy free, add parmesan or romano cheese. if you are dairy free and you're down with dairy free cheese (i'm just not there yet) add some of that.
if you're not dairy free, add parmesan or romano cheese. if you are dairy free and you're down with dairy free cheese (i'm just not there yet) add some of that.
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