Tuesday, July 13, 2010
Here's another great naturally gluten-free meal from Our Best Bites. Here's the link to the original recipe.
2 1/2 c. white rice
5 c. water
2-3 Tbsp. butter
1 green pepper, chopped
1 medium onion, chopped
1 bunch green onions, chopped
2 stalks celery, chopped (my husband doesn't like celery so we left it out!)
A lot of garlic (probably 5-6 cloves), minced
1/2 lb. high-quality smoked sausage(approximately; you can actually use a little less if you buy, say, a 14-oz. package of sausage) We used Hillshire Farms beef Kielbasa
1/2 lb. ham (you can also substitute leftover chicken, shrimp, or other shellfish; however, you'll also need to compensate for the smokey flavor and the salt from the ham, so be prepared with liquid smoke and salt to taste. And you'll want it to have a distinct smokey flavor.)
1 8-oz. can tomato sauce
Cajun or Creole seasoning to taste (I used about 2 tsp. of Cajun spice mix)
Put rice and water in a medium-large saucepan and cover. Bring to a boil and then reduce heat to low and cook 20 minutes or until rice is cooked. Remove from heat and allow to stand.
While rice is cooking, finely chop sausage and ham (in your food processor if you have one) and set aside.
Melt butter over medium heat in a very large skillet. When butter is hot and bubbly, add onion, green onions, green pepper, garlic and celery and cook until tender. Add chopped meat and cook, stirring frequently, for about 10 minutes. Add tomato sauce and then add cooked rice. Add Cajun spices and cook for about 10 more minutes, stirring frequently.
Friday, July 9, 2010
I'm back! Had to take a break to give birth and survive the first few months of a new baby :)
But I'm cooking again and still always trying to find delicious gluten-free meals.
Here's one we tried the other night. I found it here at the Our Best Bites website. There are some other tasty looking recipes there so you might see more.
I used chicken breasts
2 tsp vegetable oil
2 tsp granulated garlic
2 tsp chili powder
1/2 tsp onion powder
1/2 tsp coriander
1 tsp kosher salt
1 tsp cumin
1/2 tsp chipotle chili powder (I just used regular old chile powder above and omitted this because I didn't have any!)
1/2 Cup Honey
1 Tblsp Cider Vinegar (BRAGG'S, HEINZ are gluten free)
Combine the rub spices in bowl and mix well. Trim off any excess fat from the chicken pieces. Drizzle oil over chicken and rub it in to coat all the pieces. Rub spice mixture on each piece of chicken to thoroughly coat. Grill chicken for 3-5 minutes on each side, until cooked through.
While chicken is cooking, warm honey in the microwave so it's not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling.
Then, when you're done cooking and your chicken is on the plate, drizzle some of that set-aside glaze on top.