Gluten Free Grilled Chicken with Potatoes and Vegetables in Lunch Crock

Crock-Pot Lunch Crock and an Easy Gluten Free Lunch Idea

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 with Potatoes and Vegetables in 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.

 

 

 

 

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Keep it simple and Gluten Free with Grilled Veggies

Easter Veggies

When we are out with friends or at a dinner party the need for gluten free food is always an issue. When it comes to Gluten Free it can be as easy as finding single ingredient foods and preparing them in a simple way. This Easter instead of making different variations of casseroles, we here at glutenfreespouse decided to go with a nice fresh assortment of vegetables. Below you can see a wide assortment of vegetables that are being grilled on a George Forman Grill. To help bring out the flavor, I drizzled some olive oil on the vegetables as well as salt, pepper, parsley and for the carrots and jalapenos a little sugar. It is amazing what you can grill with a little olive oil and seasoning. This meal featured, Jalapenos, Carrots, Asparagus, Brussels Sprouts, Radicchio and Heirloom Tomatoes. This assortment was then served with a small amount of ham and maple syrup. So next time you need to prepare a meal for someone gluten free remember, single ingredients, and you cant go wrong with some seasoned fresh grilled vegetables.

 

Gluten Free Dairy Free Chicken and Turkey Meatball Sub

 Gluten Free Diary Free Chicken and Turkey Meatballs

Gluten Free Diary Free Chicken and Turkey Meatballs

Gluten Free Diary Free Chicken and Turkey Meatballs

Gluten Free Diary Free Chicken and Turkey Meatballs

 Gluten Free Diary Free Chicken and Turkey Meatballs

Gluten Free Diary Free Chicken and Turkey Meatballs

Here at glutenfreesouse.wordpress.com we are always prepared to take our own food to parties and social gatherings because you can never be too careful. This coming weekend we are going to a Halloween gathering and the host also has several dietary restrictions. He has requested a gluten free dairy free meatball sub. This is a perfect chance for me to try to make a new recipe because my wife is also gluten and dairy free. Also, neither of them faire well with red meat. So here it is folks…Gluten Free Dairy Free Chicken and Turkey Meatball Sub

First off you have to make a good meat ball. After asking around several people told me the best meatballs combine 2 or more types of meat. So, we decided upon ground chicken breast and ground turkey.

Secondly it is about picking your spices, etc. For this recipe we are using finely chopped garlic, shallots, oregano, thyme, basil, marjoram, savory, salt, sugar, and Worcestershire sauce.

Besides these ingredients all you need is a few egg yolks, a binder ( gluten free corn flack crumbs works well) some extra virgin olive oil, and your favorite gluten free marinara (Classico Marinara with Plum Tomatoes was used for this recipe)

RECAP:

Recipe for about 30 1-2 inch meatballs

1lb Ground Chicken

1lb Ground Turkey

1/2 cup Extra Virgin Olive Oil

6 cloves of garlic

2 shallots

2 egg yolks

6 tablespoons Thyme

6 tablespoons Oregano

6 tablespoons Basil

6 tablespoons Marjoram

6 tablespoons Savory

2 tablespoons Sugar

2 tablespoons Salt

2 tablespoons Worcestershire Sauce

6 Tablespoons Gluten Free Breadcrumbs/ cornflakes/ cornmeal

1 Quart Gluten Free Marinara

In a sauté pan, bring a tblsp of olive oil, finely chopped garlic and shallots, and about 1/2 of all the spices; Thyme, Oregano, Basil, Savory, Marjoram, Salt, and Sugar – to medium heat and let the ingredients sauté until the shallots are mostly translucent.

While sautéing the spices, mix the chicken, turkey, egg yolks, breadcrumbs, the rest of the spices, Worcestershire sauce 1 tblsp of marinara and two tblsp of olive oil in a large bowl.

Once sautéed, combine the sautéed ingredients within with the meat and spice mixture. Mix really well so all spices are evenly distributed.

Preheat oven to 400 degrees. Lightly coat a baking dish with some olive oil. Make 1 inch balls of the meat and spices mixture and place them in the backing dish with about 1 inch of space if possible. Just make sure they are not too close so that they may touch. Mix a little marinara with the left over olive oil and brush or drizzle the mixture on top of eat meatball.

Bake for 16-20 minutes on middle or higher rack.

While baking the meatballs place the rest of your marinara sauce in a large skillet or heated crock. Let the sauce warm to a simmer. Keep it covered and stir often.

When meatballs are done, place them inside the simmering marinara and turn the heat to low. Carefully fold the meat into the sauce being careful to cover all the meatballs with a little sauce without breaking any of them. Cover the pan and let sit on low heat for about 10-20 minutes so the sauce can cook into the meatballs.

At this point your meatballs in marinara sauce are complete and could be used for any number of great recipes.

To serve as a meatball sub prepare you favorite gluten free bun. In this case we used Udi’s gluten free hotdog buns. Split the bun to make a boat shape. Place 3-4 meatballs in the bun. If the bun is bigger or smaller, feel free to adjust the amount of meatballs. Top the meatballs with your favorite dairy alternative cheese. For this recipe we used Go Veggie Shredded Cheese.

Optional (toast sandwich in the oven or toaster oven for about 8-10 minutes) Serve alone or with favorite side dish such as Gluten Free French Fries.

Keith this recipe is for you. I hope you like it.

Enjoy! 🙂

Gluten Free Pork Loin Chop with Carrots and Corn – The K.I.S.S. Method

Ok, so here at glutenfreespouse.wordpress.com where she is gluten free and I am not, we like to practice the K.I.S.S. Method (Keep It Simple Stupid) when it comes to quick and easy gluten free meals. The easiest way to create a gluten free meal is to acquire good quality single ingredient foods and season and cook them in your favorite method… nothing super fancy. Pictured here is Gluten Free Pork Loin Chops, Carrots and Corn.

Recipe:

Pork Loin Chops (one per person)

1/2 cup sweet corn

1/2 cup carrots

Dash of dill

Dash of Salt

Dash of Pepper

Splash of Extra Virgin Olive Oil

Splash of Worcestershire Sauce (Lea and Perrins is gluten free)

To make this quick and easy, sprinkle a little salt, pepper, dill, Worcestershire sauce and olive oil on the chops and use favorite cooking method. I prefer the George Foreman Grill as tit helps reduce the fat content for my wife who has trouble processing fats as well as gluten.

Saute corn and carrots together with a little salt, pepper and olive oil.

The whole thing should take less then 15 minutes and only has 8 ingredients. You can’t get a whole lot simpler than that.

Enjoy!

Gluten Free Pork Loin Chops, Carrots and Corn

Gluten Free Pork Loin Chops, Carrots and Corn

Gluten Free Dairy Free Breakfast Bowl

Gluten Free Dairy Free Breakfast Bowl

Gluten Free Dairy Free Breakfast Bowl

Hello again from glutenfreespouse where she is gluten free and I’m not. Today from the midwest city of Columbus, Ohio we have a very simple treat that is sure to please even the kids, Gluten Free and Dairy Free Breakfast Bowl.

This is a simple 15 minute recipe:

1 cup (per person) of your favorite gluten free frozen potato product (this rendition uses frozen french fries)

1 can ( 1 can per two people) of your favorite gluten free black beans

1/4 cup your favorite gluten free salsa (1/4 cup per can of beans)

2 slices (per person) your favorite gluten free bacon

3 eggs (per person any way you want to cook them, here they are scrambled)

garnish with diced tomato, Toffuti Brand Super Sour Cream, and Non Dairy Cheese (both can be substituted for dairy versions)

Simply start the potatoes in the oven and the bacon frying at the same time ( cook my bacon a George Foreman grill to reduce the fat). They should take about the same time to cook. In the version above for serving two people it was about 15 minutes. Next empty the beans and salsa into a small pot and let cook on medium heat until everything is done. Next cook your eggs in any style. Pictured above is scrambled using non dairy butter substitute.

Once everything is cooked separate it into equal parts into a bowl, potatoes then eggs, then beans, then bacon. Top with diced tomatoes, sour cream and add cheese if you prefer.

Very hearty, late breakfast meal on a brisk autumn day. Don’t be afraid to mix it up and have some fun by adding avocado, onions, garlic, peppers, or any other fresh vegetables or spicy sauces.

Enjoy! 🙂

 

 

Gluten Free Vegan Mashed Potatoes

Gluten Free Vegan Mashed Potatoes

Gluten Free Vegan Mashed Potatoes

Gluten Free Vegan Mashed Potatoes

Growing up I basically lived on mashed potatoes as a side dish. Also, every holiday meal you go to in the United States has mashed potatoes that are typically not dairy free and in some cases not gluten free either. So here at gluten free spouse I had to come up with an easy recipe for pretty tasty gluten free, vegan mashed potatoes. Now you can take your own to any pot luck and nobody will know its vegan and gluten free, they are that good. I often make these mashed potatoes as a stand alone side dish or I use it to make a hearty bowl style dish with other vegetables and sometimes add in gluten free diced chicken or gluten free sausages.

You only need a few ingredients. This makes enough servings for about 3-4 people.

4 cups potatoes diced and rinsed

3 tables spoons Earth Balance (vegan butter)

3 tablespoons Tofutti Sour Supreme Cream (vegan sour cream)

Salt and Pepper to taste.

Directions

Boil the potatoes – approximately 20 minutes or until easy smashed with a fork

Drain potatoes.

Mix potatoes, butter, sour cream, salt, and pepper.

Mash by hand or use a mixer.

Enjoy! 🙂

Gluten Free Thai Peanut Grilled Tofu, Sauteed Green Beans and Mushrooms with White Rice

Gluten Free Thai Peanut Grilled Tofu, Sauteed Green Beans and Mushrooms with White Rice

Gluten Free Thai Peanut Grilled Tofu, Sauteed Green Beans and Mushrooms with White Rice

Very nice and simple recipe this evening for glutenfreespouse.wordpress.com in Columbus, Ohio. One block of extra firm tofu marinated in gluten free soy sauce, Worcestershire sauce, and gluten free Thai peanut sauce then cooked on a George Forman Grill for about 10 minutes. On the side a bit of sauteed green beans and mushrooms with a dash of the same marinade. To finish it off add a serving of white rice. Enjoy! 🙂

Gluten Free Dairy Free Chicken, Potato, and Vegetable Stew

Gluten Free Dairy Free Chicken, Potato, and Vegetable Stew

Gluten Free Dairy Free Chicken, Potato, and Vegetable Stew

Here in Columbus Ohio it has been very unpredictable as far as the weather is concerned. One day it is nice and one day we have snow and freezing rain that barricades us indoors. So, in attempt to make a hearty warm meal, I prepared a gluten free dairy free chicken, potato, and vegetable stew. You could make this with almost anything you have in the house but for this recipes, here is the jist.

Amount of ingredient can vary depending on what you have or how you like your stew

Ground Chicken
Sweet Potatoes
Russet Potatoes
Carrots
Green beans
Corn
Mushrooms
Garlic
Olive Oil
Soy Sauce
Worcestershire sauce
Gluten Free San J Sweet and Tangy Sauce
Gluten Free San J Thai Peanut Sauce
Sugar
Salt
Pepper
Oregano
Parsley
Chives
Water as needed to make the broth and to adjust thickness of stew. Basically you put all the meat, vegetables and spices and olive oil in a pot and let them cook until the chicken is done. Then add water to get the right consistency and then add the rest of the sauces to your taste. Let the whole thing cook at a boil for about 20minutes or until potatoes and carrots are cooked to your liking. Then serve.

 

 

Gluten Free Salmon and Sweet Potato with Peanut Sauce Tacos

Gluten Free Salmon and Sweet Potato with Peanut Sauce Taco

Gluten Free Salmon and Sweet Potato with Peanut Sauce Taco

Its been a while since we here at glutenfreespouse have posted any new recipes. We have been very busy with some new dietary changes that include the negation of dairy and caffeine which has been very cumbersome. Anyways, tonight I tried a new twist on the taco. My wife has found that both fish and sweet potato have been very good for her stomach issues so why not put them together. Very simply, find a gluten free salmon product of your choice such as a fillet or some gluten free salmon patties. Grill it up and cut it into  small portions. While you cook the salmon, saute or grill some fresh mushrooms, bake or  microwave a sweet potato and grill up some corn tortilla shells. Place all ingredients/fillings on the tortillas shells in equal portions, top with favorite roughage (in this case a spring mix featuring spinach and red cabbage), then lightly drizzle some gluten free Thai peanut sauce on the tacos. Very savory flavor and nice and filling on a cold day here in Columbus, Ohio.

Enjoy! 🙂

Gluten Free Ginger Chicken and Pineapple Tacos

Gluten Free Ginger Chicken and Pineapple Tacos

Gluten Free Ginger Chicken and Pineapple Tacos

So, yet again another taco recipe from glutenfreespouse.wordpress.com. Here in Columbus, Ohio suddenly pineapples are on sale and pineapples are an awesome snack for my wife when she needs something sweet. The other plus is pineapple can be used in all kinds of recipes from stir-fry to you guessed it…tacos.

Makes 6 tacos:
1 boneless chicken breast cut into about 1/4 inch piece
1 cup pineapple in small chunks
4 cloves of chopped garlic
1 tbsp of fresh shredded ginger
1/2 tsp of cumin
dash of salt
dash of pepper
1 tbsp olive oil

Mix all ingredients in a skillet and cook on high until chicken is thoroughly cooked and the majority of pineapple juice has cooked away.
This mixture is then being served with a little chopped iceberg lettuce, diced fresh tomatoes, shredded mild cheddar cheese, and fresh guacamole on grilled soft white corn tortillas.
Enjoy! 🙂