Archive for August, 2009
In an effort to use up leftover chicken in the refrigerator, I decided to make a chicken salad. I intended to make my mom’s wonderful recipe, but found that I was missing some key ingredients from it. So, I started to modify the recipe to use up the ingredients I had in the kitchen and accommodate the gluten-free diet, too. By the time I was done tweaking, it was nothing like the salad my mom used to make. It turned out just as good, but with a completely different taste. It made a tasty chicken salad sandwich (on gluten-free bread, of course), but was also great just served on green leaf lettuce.
Chicken Salad Recipe
3/4 Cup Mayonnaise
3/4 tsp curry powder
1/2 tsp ground turmeric
1/4 tsp ground cinnamon
2 garlic cloves, minced
2 TBSP apple cider vinegar
1 tsp salt
2 Cups chicken, cooked and chopped
2 TBSP onion, finely chopped
2 hard-cooked eggs, chopped
1/4 Cup sweet pickle relish
1 Cup red seedless grapes, each cut in half
1/2 Cup (about 3 oz.) pine nuts, lightly toasted
- Mix dressing ingredients well and refrigerate.
- Combine all salad ingredients, except the pine nuts. Pour dressing over salad ingredients and mix well, but gently.
- Serve on gluten-free bread, rolls, or a bed of lettuce.
- Sprinkle toasted pine nuts on top.
- To toast the pine nuts, place in a small dry skillet over medium-low heat. Using a spoon or spatula, push them around in the skillet for about five minutes – just until they’re golden and fragrant. Don’t walk away, they can burn quickly if the heat gets too high.
- This is best after chilling in the refrigerator overnight, so go ahead and mix it all up the day before. However, to keep the pine nuts a little crispier, you may want to wait until just before serving to sprinkle on the pine nuts.
- Makes 4-6 sandwiches or salads.
My family doesn’t eat a lot of shrimp. We like it (even my kids!) but I don’t always think about fixing it for dinner. Lately, however, this dish has become a favorite for hot summer days. It’s light, but filling. And, best of all, it cooks up quickly on the stove. You probably don’t need a recipe for it, but I wrote up some details of what I do for this mild, tasty dish. Why not make it for lunch, too?
Easy Garlic Shrimp Pasta
1 lb. uncooked shrimp, fresh or frozen
3 TBSP butter
1 TBSP olive oil
4 garlic cloves, finely chopped
7 oz. rice noodles
- In a large bowl, pour boiling water over rice noodles and soak for about 10 minutes. Drain water from noodles and set aside.
- Prepare the shrimp, if necessary. If frozen, thaw first. Remove tail, shell, and devein.
- In a medium to large skillet, heat butter and olive oil over moderate heat. Add the garlic and cook one or two minutes, until aromatic.
- Raise the heat to medium or medium-high and add the shrimp. Sauté the shrimp in the garlic butter until the shrimp turns pink — about five minutes.
- Place the noodles, now hydrated, in the skillet and toss. Cook for a few minutes until they are heated through. Serve and enjoy.
- Serves 4.
- I like to buy uncooked shrimp, but pre-cooked shrimp works, too. Just don’t cook it as long. It only needs to be heated through for a few minutes.
- To thaw frozen shrimp, place in a colander over a bowl and put in the refrigerator overnight. Or, if you’re like me, wait until dinner time. Then, place the frozen shrimp in a colander over a bowl and fill with cold water. Change the water every five minutes until shrimp is thawed, usually 15-20 minutes.
- Any rice noodles will work, but I particularly like Thai Kitchen Wide Rice Noodles.
For more gluten-free dinner ideas, check out today’s edition of “What Can I Eat That’s Gluten-Free?” at The Gluten-Free Homemaker.
Here’s another quick and easy recipe that’s great to make for parties, especially a Mexican fiesta. Everyone will love the fresh flavors and the bright colors. You can serve it as a dip with corn or tortilla chips, but I think it’s best as a side salad. It’s also great added to Southwestern Chicken Salads, rice bowls and even as a filler in tacos. I’ve made this salad with several variations. Here’s what I put in it the last time I made it:
Corn and Black Bean Salad Recipe
4 Cups (about 16 oz.) frozen whole kernel corn
1 can (15.5 oz.) black beans, rinsed and drained
1/2 Cup fresh cilantro, chopped
1/4 Cup (about 4 – 6) green onions, sliced
1/4 Cup red onion, finely chopped
Juice of 2-3 fresh limes
3 TBSP vegetable oil
1 TBSP ground cumin
salt and pepper to taste
1 medium tomato, chopped and added right before serving
- In a large bowl, mix together all ingredients except the tomato.
- Cover and chill the salad for a couple hours or even overnight.
- Add the tomatoes and stir gently right before serving.
- Adding the tomatoes right before serving, prevents the salad from getting too watery and the tomatoes from getting mushy.
- If you don’t want to bother with adding the tomatoes at the end: chop up a sweet red pepper instead and mix it in with all the other ingredients before you chill it.
For more gluten-free recipes with onions, check out this week’s Friday Foodie Fix at The W.H.O.L.E. Gang.
This month, five of us gluten-free bloggers tried some great-looking recipes by other gluten-free bloggers. Then, of course, we blogged about them. This is also known as Adopt A Gluten-Free Blogger – July edition. Sea at Book of Yum organizes the web event and usually hosts it, but I’m filling in for July. Here are the pictures to tempt you:
Here are the links to find the recipes and reviews.
Chocolate Chip Zucchini Bread
Recipe by Becky at Radish Boy.
Andrea at Plum for the Picking ended up with cherry-stained fingers, but said the tart was really good. She’s even thinking of making variations of it in the future. We’ll be anxious to see those!
Flourless Chocolate Cake
Recipe by Karina at Karina’s Kitchen.
Rachel at Living Without Wheat made this delicious-looking dessert. Rachel’s caramel sauce makes it even more tempting. I don’t know how she managed to share it with neighbors and family. I’d have been tempted to keep it all for myself.
Thanks to Sea for allowing me to host the July edition of this wonderful web event. And, thanks to my blogging friends for participating and showing us some gluten-free recipes we may all want to try soon!