It has been a while since I have posted any gluten free recipes or reviews but that does not mean that the exploration and creation of new gluten free meals has not continued. I was so inspired recently by a product that it has reinvigorated my desire to share some of my experiences as a non-gluten free spouse with the world.
A large problem with gluten free products that replicate wheat gluten based products is one of density. To add to that, density issues can be made worse when food is served cold or at room temperature. This is one of the reasons why people always say gluten free bread is better toasted. Also, warm food can be much easier for some people to digest. We here at glutenfreespouse.wordpress.com have been faced with a specific issue concerning density and ease of digestion on a daily basis. How do you prepare home cooked gluten free meals that are healthy, have the flexibility to add variety, and can be served warm? Today’s post is a recipe as well as a product review to show how we have recently begun to tackle this issue.
We recently bit the bullet and purchased a Crock-Pot Lunch Crock Food Warmer. It is between $20-$30 depending on if you purchase the base or deluxe model. It is a convenient little crock that fits easily in a lunch bag and then can be plugged into an outlet in the morning and creates nice hot precooked food waiting for you by lunch time. This new appliance has changed the way I can think about creating home cooked lunches for my wife to take to work in locations that do not have refrigeration or microwave abilities.
As for the food, since it is summer, I have found myself grilling out more than usual. Grilling chicken, fish, and various vegetables has become an easy way to create a large amount of food with a lot of flexibility on flavors. Recently I grilled a large amount of chicken breast tenderloin strips and a variety of vegetables which we ate for dinner with some friends then packed away to create lunches using the lunch crock.
Gluten Free Grilled Chicken and Vegetables (additional ingredients are described in prep section)
3lbs Chicken Breast Tenderloin Strips
Marinate the chicken for at least an hour in your favorite gluten free Italian dressing. (We have been using brands from Aldi’s as they have a wide variety of gluten free dressings and marinades.)
Grill Chicken until full cooked set aside.
4 Large Portobello Mushroom caps (Cleaned and Destemmed)
1 of each Red, Yellow, Orange, and Green Pepper (Cut into large strips no less than 1 inch wide.)
2 Yellow Onions (Cut off ends, slice onion into 4 thick pieces leaving the ring structure in place. I leave the whole ½ section of the onion together as it makes for easier handling on the grill.)
1 Large Eggplant (Peel outer skin completely or leave half by cutting vertically down the eggplant every 2 inches. This will create areas with outer skin and areas without. The skin makes it easier to handle when grilling but is not necessary if you do not prefer the taste. Cut eggplant short ways into 1 inch thick slices.)
4 Large red skin potatoes (Skin left on and cut into 1 inch cubes.)
In a large bowl combine all the vegetables except potatoes and 2 rings of yellow onion. They will be used later. Add 1/8-1/4 cup extra virgin olive oil, 1/8 cup GF soy sauce, 1/8 cup Lee and Perrins Worcestershire sauce, 1 teaspoon of salt and 1 teaspoon of freshly ground black pepper. Toss the vegetables and let them rest and toss again before grilling. After grilling vegetables can be served mixed or kept separately as separate sides.
With the potatoes and onion remaining, place them in a size appropriate glass baking dish. You want the dish to have enough room left over that you can stir the potatoes at intervals but not so much room that the potatoes are not stacked on one another. I typically use a 3 inch deep 9 inch around casserole dish. With the potatoes mixture add the following ingredients – ¼ cup Spanish paprika, 1 teaspoon ground ginger, ¼ teaspoon chili powder, ¼ teaspoon cayenne pepper, ¼ teaspoon, cumin, 1/8 teaspoon garam masala (Indian mixture commonly available containing cinnamon, cloves, and other spices), 1/8 teaspoon salt, 1/8 teaspoon black pepper, 1 teaspoon minced garlic, and ¼ cup extra virgin olive oil. (this can also be replaced with coconut oil if available). Stir the mixture until all the potatoes and onions are coated in spices and oil. Roast the potatoes in the oven at 350-375 for about 1 hour stirring every 15-20 minutes. This makes a great side dish for any main entrée or can be mixed with other ingredients as we are going to do here.
Now that all of your meal was created and possibly some was eaten at the time the cooking was complete, we can switch to left over lunch mode.
To send this out for lunch, simply have all the ingredients in one dish but kept separated by placement in the dish. At this point cut the vegetables and chicken into smaller pieces. When you put them in the lunch crock, place a single layer of potatoes in the bottom then add vegetables and chicken a little at a time until half full. Add a splash of soy sauce, a pinch of ground ginger, a pinch of turmeric, a little minced garlic (garlic power could be substituted at this stage), then add more chicken and vegetables until about ½ inch is left in the crock. Fill the rest with potatoes. My wife likes her meals very spicy so at this stage, I top the whole thing with GF Tofutti Sour Cream, Sriracha Chili Sauce, Chili Garlic Sauce, Green Chili Sauce, some freshly chopped parsley, and a few extra sprinkles of cayenne, chili, salt and pepper.
This recipe makes about 8 to 10, 24 ounce servings.