Blue Corn Fish Enchiladas

Truth be told, if you’re looking for a gorgeous presentation, you shouldn’t pick this recipe, because it tends to blend together a bit when serving. But what it lacks in visual presentation, it makes up for in taste and speed (45 minutes from dragging the ingredients out of the fridge to sitting down to dinner). And it’s always a good thing when gluten-free and amazing taste can be used in the same sentence.

Blue Corn Fish Enchiladas

6 Blue Corn Tortillas, soft – straight out of the bag or very lightly roasted over gas flame or on a comal
1 lb. Orange Roughy (or other delicate white fish) , raw
1 jar El Pinto Red Chile Sauce or homemade gluten-free red chile sauce
3 cups shredded Mexican Cheese
1 tbsp dried, ground roasted cumin
1 tbsp dried, ground oregano
1 tsp. garlic salt

Prepare a 9X13 baking dish with non-stick spray. Layer bottom with 2 1/2 raw corn tortillas, one torn in half to fill in empty spaces. Top with 1/2 of the raw fish, laid directly on top of the tortillas, spaced out as evenly as possible. Cover with half of the jar of red chile (around 1 1/2 cups if homemade). Top with half of the cheese. Sprinkle half of the spices on top of the cheese. Repeat all steps for a second layer.

Cover with foil and bake in a 350℉ oven for 30 minutes. Remove foil and continue baking until cheese is bubbling and browned on edges. Remove, let sit for five minutes. Serve with Black Bean Salsa.

Black Bean Salsa

This light side dish is big on protein and can easily become a main dish.

1 can black beans, rinsed and drained
1 cup orange heirloom or cherry tomatoes, quartered
1/2 cup yellow corn, drained
1/4 cup salsa
1/4 cup chopped green onion
2 tbsp. fresh roughly chopped cilantro

Mix all ingredients; let marinate for at least one hour and up to two days. Serve cold.

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Gluten-Free Cinnamon Yogurt Mini Muffins

Mornings are chaotic in our house, and pulling duty as a short-order cook to make sure the family is fed and I still have something gluten-free to eat is often a challenge. Here are muffins so absolutely light and airy that your family will think you’re fudging on your gluten-free diet.

Gluten-free Cinnamon Yogurt Muffins

Gluten-free Cinnamon Yogurt Mini-Muffins

  • 1/2 stick unsalted butter, melted
  • 1 egg, lightly beaten
  • 1 cup vanilla or plain yogurt (make sure to check ingredients; avoid brands with natural flavor)
  • 1 generous tbsp. Mexican vanilla
  • 1 cup blended gluten-free flours or baking mix (I blend Pamela’s, generic gluten-free flour and brown rice flour in equal portions)
  • 1 tbsp. baking powder
  • 1 tbsp. cinnamon
  • 1/4 tsp. salt

Blend butter, egg and yogurt with whisk until creamy. Add additional ingredients; stir with rubber spatula just until blended. Do not overmix muffins, as this makes them tough.

Drop by heaping tablespoonfuls onto prepared mini-muffin pan. Bake in preheated 350F oven for 25-30 minutes, or until tops are lightly browned and an inserted toothpick comes out clean.

Serve warm or store up to three days at room temp. Can be frozen in single-servings.

Honey Orange Fried Rice with Oven Roasted Orange Chicken

Honey Orange Fried Rice with Oven Roasted Chicken

Oven Roasted Orange Chicken

Marinade:
1/2 cup orange juice
1/3 cup white wine
1/4 cup honey
2 tbsp olive oil
1 tbsp Lemon Pepper seasoning
1 tbsp. table grind black pepper

6 chicken breasts

Measure all marinade ingredients into a gallon-size zippered storage bag. Zip and shake to mix. Add chicken breasts, pushing out as much air as possible before completely sealing. Refrigerate at least 2 hours and up to 24 hours, turning occasionally.

Remove chicken and place on a prepared broiling pan and bake in 375℉ oven for 45 minutes. Brush additional marinade on chicken as needed to keep chicken moist during the last 15 minutes of baking.

Serve with Honey Orange Fried Rice.

Honey Orange Fried Rice

2 cups cooked rice, chilled
3 slices gluten free bacon, raw, chopped into small pieces
1 egg, beaten (optional)
1/4 cup Tamari Organic Gluten-Free Soy Sauce
1/4 cup orange juice
1/4 cup honey

In a large skillet, stir fry bacon until crispy. Drain excess bacon fat, leaving pan drippings in the pan. Add cooked rice, toss to coat. Add all other ingredients, tossing and stirring until rice is crispy and heated thoroughly, about 10 minutes.

Gluten-Free French Onion Soup with Shredded Roast Beef

We recently visited a popular French restaurant, and I wanted to order a wonderful bowl of French Onion Soup (without the bread, of course), but luck would have it that the soup had flour as the base. Still craving some a few weeks later, I made French Onion Soup the easy AND gluten-free way – and the one that leaves you with wonderfully delicious roast beef leftovers.

Shredded Roast Beef with French Onion Soup

1 3-5 lb. rump roast, visible fat removed
5 yellow onions, thinly sliced
1 bottle red wine
1 tbsp. butter
salt, pepper

Melt butter in a large pressure cooker, add onions and simmer on medium heat until onions are softened. Lay raw roast on the bed of onions, salt and pepper to taste. Cover with half of the bottle of red wine, add enough additional water until liquid has reached the top line on your pressure cooker. Cover according to directions, adding pressure valve, and raise heat to medium-high until pressure has been established.

Lower to medium heat and continue cooking under pressure for one hour. Remove from heat, run under cold water until pressure has been released.

Remove roast; set aside. Pour liquid and onions into a large serving bowl.

Shred roast, return to pressure cooker. Add the rest of the red wine and enough liquid to reach the top line of your pressure cooker. Cover according to your directions, including pressure valve, and return to medium-high heat for an additional 45 minutes. Remove from heat and allow to sit until pressure is released (or run under cold water to serve immediately).

Serve soup topped with a slice of provolone cheese.

Gluten-Free Chicken Enchiladas

Gluten-Free Chicken Enchiladas

One of the challenges of dining gluten-free is eating a separate meal from your family. When you dish up some of these chicken enchiladas, your entire family will be begging for more.

4 chicken breasts, cubed
1 16 oz. jar El Pinto Green Chile Sauce
6 corn tortillas
5 cups shredded Mexican cheese (blend of cheddar and jack)

Note: If you are using leftover cooked chicken in this recipe, skip step one and simply toss the chicken with the green chile sauce.

1. In a prepared baking dish, add:
Chicken and El Pinto Green Chile Sauce (OR 1 1/2 cups gluten-free chicken broth, 1 cup chopped green chile, 1/2 cup chopped fresh tomatoes, 1 tbsp. minced garlic, 1 tsp. cumin, 1 tsp. salt). Bake for 30 minutes in a 350℉ oven. Set aside.

2. In a prepared 9X13 baking dish, layer 2 corn tortillas (do not pre-fry), tearing one additional tortilla in half to completely cover bottom of dish. Layer with half the chicken mixture and then half of the cheese. Repeat, ending with cheese.

Bake in a 350℉ oven for 45 minutes or until the cheese is bubbling and slightly browned.

Remove and serve. Top with fresh chopped lettuce and tomato. Suggested sides: Spicy Black Beans (1 can of black beans, rinsed and drained mixed with 1/4 cup salsa and microwaved until hot).

Gluten-Free Chicken Risotto

Arborio Rice, which has a tougher skin and holds up better under stirring, is the standard base for Risotto

Rice can get so boring, and what better way to add some elegant flair than with wine, cheese and cheese?

3 – 4 large chicken breasts, fully cooked and cubed (see hints below); set aside.

In a large sauce pan over high heat, combine and stir for 1 – 2 minutes (until rice begins to make a popping noise):

1 tbsp butter, melted
1 1/2 cups Arborio Rice*
3/4 – 1 cup fresh, roughly chopped mixed herbs (arrugula, basil, oregano, thyme, parsley)

Quickly add and stir:

1 1/2 cups gluten-free white wine (almost all wines are gluten-free, although a few are stored in containers that may have previously contained gluten-products)

Turn heat to medium-low and leave uncovered, checking often. When liquid is almost gone, add:
1 1/2 cups gluten-free chicken broth or enough to add a small layer of liquid to the top of the pan again. Stir and let rice continue cooking on medium low heat.

Continue to rotate wine and broth until rice is almost done but still barely crunchy to the bite, about 20 – 30 minutes. Add:

2/3 cup shredded parmesan or other hard, white cheese (note: while hard cheese do not contain gluten, they do contain casein – the protein in cheese – which has a similar molecular structure to gluten, so some gluten-free dieters also avoid most cheeses)
1 cup chicken broth
Prepared, chopped chicken breasts

When cheese is melted and most of the liquid is absorbed, remove from heat and serve.

Note: I used left-over chicken for this recipe. I initially marinated a full family-size package of chicken breasts in gluten-free sun-dried tomato dressing (Whole Foods) and baked in a 9 X 13 baking dish, reserving the juices after baking. I stored the leftover chicken overnight in a container with the reserved liquid to keep the chicken moist and then used the liquid as my initial broth (with the fat skimmed and removed) in the risotto. The additional subtle flavors were delightful.

*Arborio rice should be available in your grocery store. It is a fatter rice with a thicker skin, allowing it to retain its shape during the cooking process. If you cannot find Arborio rice, you can substitute brown rice, but the taste and texture will be different, and you will need to adjust your cooking times to the new type of rice you choose.

Note: to serve as a side-dish, do not add chicken. Risotto is a flexible dish, so play with the spices to create your own personal favorite. ©Gluten-Free Culinarian / originally published on The Diet Diaries.

Blue Corn Strawberry Flapjacks

The hearty flavor of stone ground blue corn blend perfectly with the sweet tartness of strawberries in these gluten-free flapjacks. They’re a wee bit crumbly, though, until set, so smaller is better. They’re perfect paired with semi-defrosted frozen berries or peanut butter mixed with honey.

In a medium sized microwave safe bowl, microwave on half-power:
3 tbsp. of unsalted butter (just until liquid)

Add and whisk until smooth.:
1 cup warm water
1/2 cup greek yogurt (can substitute sour cream, vanilla or plain yogurt)
1 egg

Add:
2/3 cup strawberry pieces (defrosted frozen strawberries work best because of the added juice)

In a separate bowl, combine:
1 cup Gluten-Free Bisquick
2/3 cup stone ground blue corn meal
1 tsp. baking powder
1/4 tsp. salt.

Using a spatula, slowly fold the dry ingredients into the liquid. If batter is too thick, add additional water or milk to desired consistency.

 

Carefully turn flapjacks when batter begins to show air bubbles and is dry around the edges.

One at a time, pour 1/4 cup servings into a heated,prepared non-stick skillet, turning when batter begins to bubble and dry around the edges. Serve warm. ©Gluten-Free Culinarian / originally published on The Diet Diaries