Chicken Broccoli Casserole

This recipe calls for gluten free bread crumbs. I usually make mine with toasted gluten-free bread which is available at health-food stores and sometimes at your local grocery store. After toasting I put the bread in a food processor. Now, if you don't have access to the bread, you can always make this without bread crumbs!

1. -2 (10 oz.) pkgs. frozen broccoli, cooked (can be chopped)

2. -2 cans cream of chicken soup (HEALTH VALLEY CREAM OF CHICKEN SOUP, LIPTON CUP OF SOUP CREAM OF CHICKEN SOUP-in packets -- you may have to use a few of them)
-1 c. mayonnaise (BEST FOODS, HELLMANS, MIRACLE WHIP are gluten free)
-1 tsp. lemon juice
-2 lbs. cooked chicken, cut up (I use a rotisserie chicken usually from Costco)

3.-3/4 c. sharp cheddar grated cheese
-3/4 c. gluten free bread crumbs (optional)
-1/4 c. melted butter (optional--use only if you use bread crumbs)

Alternate #1, #2, #3 in layers in 13 x 9 x 2 inch casserole. Top with crumbs and 1/4 cup melted butter poured over top. Bake for 1 hour at 350 degrees.

Serves 6

Jaden's Beef and Broccoli

Jaden’s Chinese Beef Broccoli (from The Steamy Kitchen Cookbook)

I edited this to make it gluten free. I also make it with bok choy sometimes and it is just as good!

SERVES 4 AS PART OF MULTICOURSE MEAL
1 lb (500 g) top sirloin or flank steak, thinly sliced into 1/8-in (3-mm)-thick strips
11/2 lbs (750 g) broccoli, cut into bite-size florets
1 tablespoon high-heat cooking oil
1 tablespoon minced garlic

BEEF MARINADE
1 1/2 teaspoons soy sauce (SAN-J Wheat Free Tamari, LA CHOY, and BRAGG'S Aminos are gluten free)
1 teaspoon cornstarch
1/2 teaspoon cooking oil
Freshly ground black pepper to season the beef

STIR-FRY SAUCE
3 tablespoons soy sauce (SEE ABOVE FOR GLUTEN FREE OPTIONS)
2 teaspoons Chinese rice wine (or dry sherry)
2 teaspoons Chinese black vinegar (or balsamic vinegar)

1 In a bowl, combine the ingredients for the Beef Marinade. Add the beef and let marinate for 10 minutes at room temperature.

2 In a small bowl, mix together the ingredients for the Stir-fry Sauce.

3 In a wok or large sauté pan, add 1 inch (2.5 cm) of water and bring to a boil. Add the broccoli and cover to steam for 3 minutes. The broccoli should be bright green, crisp tender and you should be able to pierce the stem with a fork. Drain.

4 Discard the water in the pan and dry the pan well. Set the pan over high heat and when hot, add the high-heat cooking oil and swirl to coat. Add the garlic and fry for 15 to 30 seconds, until fragrant. Add the steak strips, keeping them in one layer and fry 30 seconds. Flip the strips and fry the other side.

5 Pour in the Stir-fry Sauce and stir to combine. Simmer until the sauce is thick enough to coat the back of a spoon, about 30 seconds. Add the cooked broccoli back into the pan and toss to coat well.

Tequila Lime Chicken

I got this recipe from a friend. I modified it a bit to be gluten free. No picture this time because it was gone before I could take a picture! That's how good it is! Next time I make it I'll post a picture here.

4 chicken breasts

1 cup shredded cheddar/Monterey jack cheese blend

2 cups crumbled corn chips or fried corn tortilla strips

Marinade:

1 cup water

1/3 cup soy sauce (SAN-J Wheat Free Tamari, LA CHOY, and BRAGG'S Aminos are gluten free)

2 Tblsp. lime juice

2 tsp. minced garlic

1/2 tsp. salt

1/4 tsp. ground ginger

1/4 cup tequila

Mexi-Ranch dressing:

1/4 cup mayonnaise (BEST FOODS, HELLMAN'S, KROGER, SAFEWAY are gluten free)

1/4 cup sour cream (KNUDSEN, DAISY, HORIZON ORGANIC are gluten free)

1 tblsp. milk

2 tsp. minced tomato

1 1/2 tsp. white vinegar (HEINZ is gluten free)

1 tsp. minced onion

1/4 tsp. dried parsley

1/4 tsp. Tabasco sauce

1/8 tsp. salt

1/8 tsp. paprika

1/8 tsp. dried dill weed

1/8 tsp. cayenne pepper

1/8 tsp. cumin

1/8 tsp. chili powder

Prepare marinade and pour in ziplock bag to marinate the chicken in. Add chicken and chill for 2 to 3 hours (no more than 3).

Make the Mexi-Ranch dressing by combining all ingredients. Mix well until smooth and chill it until needed.

Grill the chicken after it has marinated. After chicken is done, put cooked chicken in baking pan. Spread a layer of Mexi-Ranch dressing over each piece of chicken, followed by 1/4 cup cheese on each piece. Broil chicken for 2 to 3 minutes, or until cheese has melted. Spread a bed of 1/2 cup of tortilla strips or crushed corn chips.

I serve this with a mixture of white rice, sour cream, 1 can diced green chiles, and some cheddar cheese---chili cheese rice :) And a green salad.

Peppery Roast

Ingredients:
-4 lb. beef roast
-1 1/2 cups hot water
-1 Tblsp. lemon juice
-1 Tblsp. WHEAT FREE soy sauce (SAN-J Wheat Free Tamari, LA CHOY, and BRAGG'S Aminos are gluten free)
-2 tsp. Worcestershire sauce (LEA AND PERRINS is gluten free)
-1/2 cup ketchup (HEINZ (NOT Heinz Organic), HUNT'S, TRADER JOE'S ORGANIC KETCHUP are gluten free)
-3 drops hot pepper sauce (TABASCO, FRANK'S RED HOT, TRADER JOE'S HOT SAUCE are gluten free)
-1 tsp. garlic salt
-1 tsp. onion salt
-2 tsp. celery salt
-1 1/2 tsp. salt
-1/2 tsp. pepper
-3 tblsp. brown sugar
-1 tblsp. dry mustard

Directions:

Mix together all ingredients and pour over beef roast in slow cooker. Cook on high for 6 hours.

Lasagna

This is the first recipe I've posted where you'll have to go to a health-food store to get a particular gluten-free ingredient. However, SOME grocery stores have gluten-free sections and may carry it so make sure to check when you're doing your regular shopping!

Ingredients:
-1 lb. Italian sausage, casings removed or ground beef
-1 pint ricotta cheese
-1 egg, lightly beaten
-1/2 tsp dried basil
-1/2 tsp. dried thyme
-1/2 tsp. dried oregeno
-1/2 tsp. garlic powder
-1 cup shredded mozzarella cheese, divided
-12 gluten free lasagna noodles (TINKYADA or DEBOLES makes gluten free rice lasagna noodles; you can find these in the pasta section of your health food store [Whole Foods, etc])
-3/4 c. grated Parmesan cheese
-1 jar pasta sauce (PREGO, RAGU, BERTOLI, and BARILLA are gluten free)
Directions

Cook lasagna noodles according to package (about 2 minutes less since you'll be baking them too)

Preheat oven to 350 degrees. Cook meat and drain.

In a small bowl, combine ricotta, egg, basil, thyme, garlic powder, oregano, and half the shredded mozzarella. Mix well, and set aside.

Coat the bottom of a 9x13 baking dish with a little of the spaghetti sauce. Place three noodles in the bottom of the pan. Spread a layer of the ricotta mixture, a layer of meat, and a layer of spaghetti sauce over noodles. Repeat two more times. Top with the reserved mozzarella and Parmesan. Cover with foil. Bake in preheated oven 20 minutes, remove foil and bake additional 15 minutes until golden and bubbly.

Rice Paper Spring Rolls with spicy peanut sauce

Makes 4 spring rolls

Sauce: (from here - I halved the recipe)

• 2 tablespoons vegetable oil (do not use olive oil for this)
• 2 scallions, chopped very fine
• 1 garlic clove, finely minced
• 1 tablespoon fresh ginger, finely grated
• 1 cup water
• 1/2 cup peanut butter (can add in more to make a thicker sauce)
• 1/4 cup soy sauce (SAN-J Wheat free tamari, BRAGG'S Amino, and LA CHOY are gluten free)
• 1/4 cup white vinegar
• 3 tablespoons packed brown sugar
• 1 tablespoon thai-style chili sauce (TRADER JOE'S sweet chili sauce, HUY FONG FOODS, THAI KITCHEN are gluten free)

1. In a saucepan heat oil over medium heat and sauté the scallions, garlic and ginger (about 1 minute).
2. Add/stir in the remaining ingredients and bring to a simmer, stirring.
3. Simmer the sauce until smooth, then cool to room temperature.
4. *NOTE* If you are refrigerating the sauce, and you find that the sauce is too thick after chilling, stir in a couple of tablespoons of hot water and stir until combined, adding more hot water until the sauce is of the right consistency.
5. This sauce is best served at room temperature.

Spring Rolls:
-1 chicken breast, cut up in pieces and salted
-4 rice papers soaked in water for a few minutes (you can find these in the Asian section of the grocery store. Make sure they are RICE paper rolls...they can contain tapioca starch which is fine)
-1 cup shredded veggies (carrots, broccoli, or cabbage)
-1 can water chestnuts, drained

Directions:

After you've made the sauce and set it aside, add a few tablespoons of oil to the same pan and cook up the chicken pieces in it. Once cooked, throw them in a food processor with the water chestnuts and grind to fine pieces.

After soaking each rice paper roll, lay flat on a plate and put some of the shredded veggies and the chicken in the middle of the roll. Carefully roll one side over, then both ends in, then roll the rest of the way shut. Repeat with the other 3 rice papers.

I serve this with Spicy Noodles with Beef

Spicy Noodles with Beef

Serves 4

-1 lb. Ground Beef
-3 cloves garlic (chopped)
-One medium onion (sliced)
-1 package of coleslaw (no dressing -- just the cabbage, carrots, etc)
-1/4 cup soy sauce (SAN-J Wheat Free Tamari, BRAGG's Amino, and LA CHOY are gluten free)
-1/4 cup sugar
-1/2 Tbsp. red pepper paste or asian chile sauce (HUY FONG FOODS INC, THAI KITCHEN, TRADER JOE'S sweet chili sauce, are gluten free)
-1 bag white rice noodles
-1 tsp. sesame seed oil
1/2 cup fruity white wine (optional)

Directions:
1. Cook noodles according to package
2. While noodles are cooking, saute ground beef until brown (keep in larger chunks)
3. Add onion, and coleslaw mix and wine. Cook until the veggies are almost done.
4. Mix garlic cloves, soy sauce, red pepper paste, and sugar together in separate small bowl.
5. Add cooked noodles to the veggie/beef mixture then pour soy sauce mixture over it and stir. When it's finished, add sesame seed oil and serve!

I serve this with rice paper spring rolls and dipping sauce or chicken lettuce cups (recipes for those to soon be added!)

Jerk Chicken

This is from the February 2008 issue of Real Simple

It's spicy, so if you don't like spicy then don't try it. You can adjust the spice a bit when you make the jerk "sauce".
Serves 4.

1 cup white rice
1/4 cup cider vinegar (BRAGG'S and HEINZ REAL apple cider vinegar are gluten free)
1/4 cup orange juice
2 tblsp. jerk sauce ** (recipe below)
1 tblsp. grated fresh ginger
4 6oz. boneless, skinless chicken breasts
salt and pepper
1 tblsp. olive oil
1 15 oz. can black beans, drained and rinsed
8 oz. fresh pineapple cut into 1 inch pieces (I used canned)
1 bunch scallions, sliced

**Here is the jerk seasoning recipe I used:
Mix all these ingredients together:
* 2 tablespoons dried minced onion
* 2 1/2 teaspoons dried thyme
* 2 teaspoons ground allspice
* 2 teaspoons ground black pepper
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon cayenne pepper
* 1/2 teaspoon salt
* 2 tablespoons vegetable oil


Cook the rice according to the package directions.

Combine the vinegar, orange juice, jerk sauce, and ginger in a measuring cup or small bowl; set aside.

Pound the chicken to an even thickness. Season it with 1/2 tsp. salt and 1/4 tsp. pepper.

Heat the oil in a skillet over medium heat. Add the chicken and cook until browned, about 4 minutes per side. Remove from heat and add the vinegar mixture. Return the skillet to low heat and simmer until the chicken is cooked through, about 2 minutes.

Divide the chicken and sauce among plates.

Stir the beans into the rice. In a medium bowl, combine the pineapple and scallions. Serve both with the chicken.