Glamour & Green's Gluten Free Blog

Gluten Free Gals Living Glamorously AND Green!

Fry Up Some Gluten-Free Stir-Fry For Dinner April 6, 2010

Gluten Free Ginger Chicken and Veggie StirFry As I’ve mentioned before, I’m pregnant with my first child (yay!!!) so I am avoiding seafood. I miss my shrimp and salmon dinners desperately, but luckily have found some awesome chicken dinner dishes that keep things interesting, flavorful, and of course, gluten-free.

Try this super-tasty Ginger Chicken & Veggie Stir-Fry recipe from Shine.com sometime this week:

Ingredients

· 1-1/4 cup sliced zucchini (1 medium)

· 1/2 cup sliced carrot (1 medium)

· 1/2 cup sliced onion (1 medium)

· 1 small red sweet pepper cut into strips (3/4 cup)

· 2-1/2 cups shredded green cabbage (about half of a small cabbage head)

· 1 tablespoon cooking oil or peanut oil

· 12 ounces skinless, boneless chicken breast halves or turkey tenderloins, cut into 1-inch pieces

· 1/2 cup stir-fry sauce (see my recipe for this below)

· 1/2 teaspoon ground ginger

· 3 to 4 cups hot cooked jasmine or brown rice

· 3/4 cup chopped cocktail peanuts or cashews

*Use organic ingredients when you can to make a tastier, better-for-you version of this dish!

I forgot the carrots when I tried this recipe for myself (as you can see in the photo), but I wish I hadn’t! They’d make an excellent addition to this dish- taste-wise and visually too!

Directions

1. In a 12-inch skillet or wok cook and stir half of the zucchini, carrot, onion, pepper, and cabbage in hot oil over medium-high heat for about 2 minutes or until crisp-tender. Remove vegetables from the skillet. Repeat with remaining vegetables; remove from the skillet.

2. If necessary, add more oil to the hot skillet. Add chicken to the skillet. Cook and stir for 3 to 5 minutes or until chicken is no longer pink. Push chicken from center of the skillet. Add stir-fry sauce and ginger to center of the wok. Cook and stir until bubbly. Return the vegetables to the skillet. Cook and stir about 1 minute more or until chicken-vegetable mixture is coated and heated through. Serve over rice. Sprinkle servings with chopped peanuts. Makes 6 servings.

Gluten-Free Stir-Fry Sauce

1/4 c. brown sugar
2 lg. cloves garlic, minced
1/2 tsp. chili powder
1/2 c. gluten-free soy sauce
1/4 c. cider vinegar
2 c. gluten-free chicken or beef broth
1/2 c. water

Combine first 3 ingredients. Add soy sauce and vinegar. Shake until blended. Add broth and water. Shake. Store in refrigerator for up to 2 weeks. May be frozen.

Ps. Buy and use chopsticks with this dish for a little extra fun! 🙂

-Glamour & Green Gluten-Free

 

Taylor’s Gluten-Free Italian Chicken March 27, 2010

Italian Gluten-Free Chicken Recipe I’m all about easy-cooking. I like things to look pretty without being difficult. Just call me a low-maintenance cooking diva. 🙂

That’s why I was excited to try Taylor’s Italian Chicken recipe from BetterRecipes.com. This Italian-inspired chicken dish is gluten-free and simply topped with fresh parsley, garlic, tomatoes, lemon juice, mozzarella cheese, and bacon. Yummy!

It’s funny how bacon can seem totally fatty and cheap, yet other dishes make bacon seem totally chic. This is a recipe where bacon seems glamorous and really makes this chicken dish taste good. With only a few ingredients, Taylor’s Italian Chicken is incredibly easy to make and looks divine on a plate.

Taylor’s Italian Chicken

Ingredients:

  • 4 chicken breasts
  • 1/8 cup parsley
  • 1 tomato
  • 3 garlic cloves
  • 1 lemon
  • 1 cup mozzarella cheese
  • 3 strips bacon
  • Dash of salt & pepper

* As always, use organic ingredients when you can to create a better-for-you, tastier version of this dish!

Directions:

Preheat oven to 375 degrees. Place chicken breasts, skin side down, in a 9 X 11 pan. Dice tomato, chop parsley, cut bacon into 1/2 inch squares and add on top of chicken. Chop up garlic and add to top of chicken. Cut lemon in half and squeeze lemon onto chicken. Add a dash of salt and pepper. Sprinkle cheese over chicken, cover pan with foil, and bake 45 minutes or until chicken is fully cooked. Uncover foil and bake another 12 minutes or until cheese is golden brown.

Plate with a fresh, veggie salad and dinner is served!

Coming up next week: Lots of fabulous reviews on exciting new gluten-free goodies and products! Also, planning a vacation or stay-cation this spring? We’ve got must-have gluten-free travel toiletries!

Stay tuned. 🙂

-Glamour & Green Gluten-Free

 

Gluten-Free Paprika Shrimp and Green Bean Saute March 24, 2010

 

Try a Gluten-Free Shrimp Recipe from Eating Well I tried this DELISH recipe about 7 months ago and it was awesome. Now that I’m pregnant though, I am avoiding seafood (among other pregnancy “no-no” foods) and, obviously, can’t eat shrimp.

Boy, do I miss it.

I’ve heard of pregnant women that crave bad-stuff like paint chips, cigarette butts, and dirt (thankfully, I am NOT one of them!), but I do want the totally off-limits seafood. My mouth starts to water when I think about shrimp nachos, shrimp with cocktail sauce, shrimp sautéed in garlic and butter, or shrimp sprinkled all over a gluten-free pizza.  MMmmmmm….

I’m reminded of “Bubba” from the movie Forrest Gump, and how all he ever talks about is shrimp and the different ways that you can cook it. …Well, with the way I want to eat shrimp, I could listen to Bubba talk about shrimp all day. I wouldn’t mind a bit. I’d probably join in.

So, since I can’t indulge in my shrimp-obsession for, at the very least, another three months, do me a favor and enjoy a shrimp dinner yourself. Try this gluten-free Paprika Shrimp and Green Bean Saute recipe from Eating Well. It’s easy and awesome:

Ingredients
  • 4 cups green beans, trimmed (about 12 ounces)
  • 3 tablespoons extra-virgin olive oil
  • 1/4 cup minced garlic
  • 2 teaspoons paprika
  • 1 pound raw shrimp, (21-25 per pound; see Note), peeled and deveined
  • 2 16-ounce cans large butter beans, or cannellini beans, rinsed
  • 1/4 cup sherry vinegar, or red-wine vinegar
  • 1/2 teaspoon salt
  • 1/2 cup chopped fresh parsley, divided
  • Freshly ground pepper, to taste

*Use organic ingredients and spices when you can!

Preparation
  1. Bring 1 inch of water to a boil in a large saucepan. Put green beans in a steamer basket, place in the pan, cover and steam until tender-crisp, 4 to 6 minutes.
  2. Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic and paprika and cook, stirring constantly, until just fragrant but not browned, about 20 seconds. Add shrimp and cook until pink and opaque, about 2 minutes per side. Stir in beans, vinegar and salt; cook, stirring occasionally, until heated through, about 2 minutes. Stir in 1/4 cup parsley.
  3. Divide the green beans among 6 plates. Top with the shrimp mixture. Sprinkle with pepper and the remaining 1/4 cup parsley.
Yummy Gluten-Free Shrimp Recipes Tips & Notes
  • Note: Shrimp is usually sold by the number needed to make one pound. For example, “21-25 count” means there will be 21 to 25 shrimp in a pound. Size names, such as “large” or “extra large,” are not standardized. In recipes calling for a specific count, order by the count (or number) per pound to be sure you’re getting the size you want.
  • To peel shrimp, grasp the legs and hold onto the tail while you twist off the shell. Save the shells to make a tasty stock: Simmer, in enough water to cover, for 10 minutes, then strain. The “vein” running along a shrimp’s back (technically the dorsal surface, opposite the legs) under a thin layer of flesh is really its digestive tract.
  • To devein shrimp, use a paring knife to make a slit along the length of the shrimp. Under running water, remove the tract with the knife tip.

-Glamour & Green Gluten-Free

 

Yummy Gluten-Free Banana Nut Bread March 23, 2010

 

Gluten Free Banana Bread When you’re craving comfort food, good banana bread really hits the spot. Try this super-moist gluten-free bread the next time you are in the mood for a yummy treat:

Preheat Oven to 350 degrees

Ingredients:

½ Cup Butter
½ Cup Sugar (Brown Sugar if you like) 
3 Eggs
2 Cups ALL Purpose GF Flour (Try Bob’s Red Mill)
1 teaspoon baking soda
½ teaspoon salt
1 Cup very ripe bananas (about 2-3 bananas per one batch or 4 to 5 double batch)
½ Cup chopped walnuts or pecans
1 teaspoon gluten-free vanilla extract
½ teaspoon cinnamon

*As usual, if you can pick organic ingredients and spices, you’ll always end up with a better-for-you, tastier version.

Directions:

1. Melt butter in microwave

2. Combine in mixer bowl: GF flour, baking soda, sugar, salt, cinnamon in a mixing bowl. Mix to combine dry ingredients.

3. Add bananas, eggs, vanilla and mix in mixer bowl with dry ingredients.

4. Add melted butter and mix in.

5. Stir nuts in

6. Pour mixture into greased bread pans

7. Bake at 350 for about 40 to 45 minutes or until putting a knife in middle and pulling out is clean

8. Cool in pan for 5 minutes. Remove from pan and cool completely before cutting.

Makes 1 to 2 loafs depending on loaf pan size — (recipe above with the 2-3 bananas) — or (double all ingredients above with the 4 to 5 bananas option for 2-3 loafs).

Recipe Tip: The next time you have very ripe bananas, peel them and freeze in zip lock bag. When you have enough bananas for this recipe, defrost them and add them directly to mixer! If you don’t have a hand mixer then make sure the bananas are mashed very good before adding them to bowl, and then mix everything completely.

-Glamour & Green Gluten-Free

 

Easy Gourmet Gluten-Free Cooking March 18, 2010

I love to cook, but let’s make one thing clear, I am no Julia Child. My take on cooking is that it should be easy to make but look like it was hard to cook (and taste phenomenal, of course!). I like my food to look, feel, and taste glamorous with minimal work. 🙂

So, here is a recipe my mom stumbled upon a few months ago which is ultra-fabulous and gluten-free. Give it a whirl the next time you’re having guests over or want to surprise your hunny with a romantic dinner:

  • 4 boneless skinless chicken breasts
  • 4 Tablespoon butter
  • ½ cup white wine or chicken broth
  • ½ cup heavy whipping cream
  • 1 Tablespoon minced rosemary
  • 2 pressed garlic cloves
  • 1 package of sliced mushrooms — I used half pack of white button mushrooms and half pack of baby brown portabella mushrooms

 

Cooking gluten free

NOTE: Use organic ingredients for the freshest, best-tasting version of this dish!

-In large skillet cook chicken 1 tablespoon butter and garlic. Cook chicken until juices run clear. Remove and keep warm.

-Add wine to pan and cook stirring to loosen browned bits from pan add mushrooms and cook , add cream and bring to boil. Reduce heat cook and stir till thickens, stir in rosemary and extra butter, put chicken in to warm it up a bit.

-Serve with rice and your favorite veggies lightly drizzled with olive oil, sea salt, & pepper!

Gluten free dinners

Yum!

-Glamour and Green Gluten-Free

 

Get Ready for Spring with Glazed Gluten-Free Lemon Cupcakes and Lemonade! March 5, 2010

I am sooooooooooo ready for Spring. Here in NashVegas 🙂 the sun is starting to peer out from underneath the clouds and show it’s pretty face again, but it still too cold for my taste.

Meanwhile, all this cold weather is making me fantasize about cute, designer white jeans, a tall pair of fabulous wedge sandals, super-flowy spring tops, and  drenching my body in coconut-infused lotions and body sprays. Mmmm… Spring sounds so good, doesn’t it?

You know what else sounds good? Lemon-inspired treats! Lemons are bright in color and anything with lemon tastes so yummy and refreshing! Lemon is the perfect flavor to get in the mood for a fantastic spring 2010!

Why not host a little get-together with your favorite gals this March and snack on some delicious gluten-free lemon cupcakes and lemonade! Try these recipes:

Gluten-free lemon cupcakes, recipe from: http://glutenfreeonashoestring.com/

Yummy Gluten-Free Lemon Cupcakes Glazed Lemon Cupcakes
Ingredients
1 1/2 cups Bob’s Red Mill GF All Purpose Flour
3/4 teaspoon xanthan gum
2 teaspoons baking powder
1/2 teaspoon salt
zest & juice of 1 lemon (reserve 1-2 tablespoons for glaze)
8 tablespoons (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup sour cream (low-fat is fine, just don’t go non-fat)
1 – 1 1/2 cups confectioner’s sugar

1. Preheat oven to 350 degrees.  Grease a standard 12-muffin tin & set aside.

2. In a small bowl, combine dry ingredients (flour, xanthan gum, baking powder, & salt).  Set aside.

3. In a large bowl, combine butter & sugar until well combined.  Add eggs, one at a time blending after each addition, then vanilla.  Add zest and juice (except for final 1-2 tablespoons of juice) & blend.  Alternate adding the dry ingredients & sour cream to the mix, beginning & ending with the dry ingredients, and mix until just combined.

4. Divide mixture evenly among the muffin cups & bake in the center of a 350 degree oven for about 25 minutes, until a toothpick inserted into the center comes out clean.  Cool completely.

5. While the cupcakes are cooling, make the glaze.  Combine the confectioner’s sugar and the reserved lemon juice until smooth, adjusting the amount of confectioner’s sugar to the desired consistency.  If you add too much sugar, just add a few drops of water to thin the glaze.  Pour the glaze over the cakes while they are on a wire rack.  Allow to set (chill glazed cupcakes in the refrigerator to set if your environment is humid). I also like to add more zest on top of the cupcakes’ glaze!

Fresh Lemonade

Juice of 10 lemons

5 cups water

1 cup sugar

fresh mint – tear into small pieces or put in a chopper/blender so flavor can come out more

Stir together, chill, and enjoy!  🙂

*can pour over ice if desired

*may want to double recipe if wanting a pitcher full

For an adult-gathering with the gal pals, pour your friends one tall regular glass of lemonade and then add 2 shots of the vodka or 1/5 cup of rum for a “hard” lemonade! Or add a touch of Sprite or fizzy water to make a lemon-inspired Mojito!

…Yummy lemon-y goodness.

Enjoy!

-Glamour & Green Gluten-Free