Archive for Lunch
This became a favorite recipe of ours over the summer. It makes a nice, light and refreshing lunch or dinner. It’s quick and easy to prepare and is naturally gluten-free. I modified the recipe slightly from one that my mom and dad make.
Cilantro Lime Shrimp Recipe
30-40 medium-size raw shrimp (1 lb.)
1 TBSP olive oil
2-3 cloves garlic, minced
juice from one or two fresh limes (about 3 TBSP)
1/2 Cup cilantro leaves, chopped
2 TBSP butter
- Prepare the shrimp, if needed. If frozen, thaw the shrimp. Remove the shell and tail, and devein the shrimp.
- Place a large skillet over medium heat and pour in the olive oil. Carefully place the thawed shrimp into the hot skillet and cook for a few minutes on each side. Then remove them from the pan.
- Reduce the heat slightly and put the minced garlic in the skillet. Cook the garlic for about 30 seconds, or until aromatic, and then add the lime juice. (If the garlic starts to brown too quickly, add the lime juice immediately to reduce the heat.) Cook for another minute and then take the skillet off the heat.
- Add the cilantro and butter to the skillet and stir until it’s melted. Now add the shrimp back into the skillet and toss to coat.
- Serve over rice or noodles.
- I use a quick-thaw method for thawing the shrimp: Place the shrimp in a colander placed in a bowl of cold water. Put it in the sink and let a constant trickle of cold water stream into the bowl for about 15 minutes.
- I have also used frozen pre-cooked shrimp for this recipe. It turns out good, but needs less time on the skillet. It’s already cooked, so really you just need to heat it through for a couple minutes.
- In the picture above, I’ve served the shrimp on rice, but I also enjoy it on wide flat rice noodles.
For more gluten-free meals, check out this week’s edition of What Can I Eat That’s Gluten Free? at The Gluten-Free Homemaker.
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.
I was never a big fan of salads as a child. As I got older, I began to appreciate all the fresh vegetables. And since going gluten-free, my body seems to better handle all the fiber. Recently, this salad has become a favorite of mine.
The ingredients are layered in a 9 x 13 pan, covered with my own dill dressing, and topped with shredded cheese and bacon bits. It’s perfect for entertaining or taking to parties. It makes 12 large servings and you can make it the night before. I love to make it for dinner and have leftovers for lunch later in the week. You can choose your favorite salad ingredients and even your favorite dressing, but here is what I do:
2 Cups lettuce, chopped (iceberg, Romaine, Cosmopolitan — you choose)
2 Cups baby spinach
2 Cups frozen peas
1 cucumber, sliced and quartered
1 Cup (8 oz.) diced ham
2 Cups (4-6 oz.) cheddar cheese, shredded
8 oz. bacon (8-10 slices), fried crispy and crumbled into bits
Creamy Dill Salad Dressing (recipe below)
- Cover bottom of 9 x 13 pan with chopped lettuce, then add layers of baby spinach, chopped cucumber, peas, and diced ham. This should make the salad almost fill up to the top of the pan.
- Next, pour and spread the dressing evenly over the salad.
- Top salad with shredded cheese and bacon bits.
- Cover the pan tightly with plastic wrap and place in the refrigerator. The salad can be chilled for an hour, or even overnight.
- Choose your ingredients carefully. Tomatoes don’t do well overnight: they add too much water to the salad. If you want tomatoes in your salad, I suggest adding them right before serving.
- No need to defrost the peas. They defrost quickly in the refrigerator and help keep the salad cool.
- Other ingredients to consider: Green onions and celery add great flavor. Red cabbage, carrots, and yellow sweet peppers add bursts of color.
Creamy Dill Dressing
1 Cup mayonnaise
1 Cup Greek yogurt
1 tsp salt
2 tsp garlic powder
1 TBSP sugar
1 TBSP dried dill weed
- Combine ingredients in a medium bowl and mix well.
- Keep chilled.
- Feel free to add fresh herbs from your garden instead of dried dill, but you may want to increase the amount for freshly chopped herbs.
- I’ve recently been introduced to delicious Greek yogurt and found that it makes a thicker, creamy dressing — perfect for this recipe. For a thinner dressing use plain yogurt, or consider adding a couple tablespoons of milk.
As much as I love the traditional potato salad, this is a wonderful alternative. The basil and dressing, made with balsamic vinegar and Dijon mustard, give it a nice, fresh flavor. The lack of mayonnaise and the addition of green beans make me feel like I’m eating healthier, or at least a little lighter on the calories. I found this recipe about a year ago on AllRecipes.com and modified it slightly for my own taste. It’s become one of my favorite vegetable salads to accompany grilled or barbecued meats. It makes a great side dish for pulled pork sandwiches.
Red Potato and Green Bean Salad
1 lb. red potatoes
1/2 lb. fresh green beans, trimmed and snapped
1/4 Cup chopped fresh basil
1/4 large red onion, chopped (about 1/2 Cup)
salt and pepper to taste
1/4 Cup balsamic vinegar
2 TBSP Dijon mustard (I like to use whole, or coarse-grain mustard.)
2 TBSP fresh lemon juice
1 clove garlic, minced
1 dash Worcestershire sauce (Make sure it’s gluten-free. We use French’s brand.)
1/2 Cup extra virgin olive oil
- Place the potatoes in a large pot, and just cover with water. Bring to a boil, and cook for about 10 minutes, or until potatoes are tender.
- Add the green beans to the pot of cooking potatoes and cook both for an additional 5 minutes.
- Remove the pot from the heat and pour off the water. Let them cool slightly until able to cut potatoes into quarters (or halves, depending on size).
- Place the potatoes and green beans in a large bowl. Add the fresh basil, red onion, salt and pepper. Stir gently and set aside.
- In a medium bowl, whisk together the balsamic vinegar, mustard, lemon juice, garlic, Worcestershire sauce and olive oil. Pour over the salad, and toss to coat.
- To add a little more flavor, consider adding bacon. Cook 3-4 strips of bacon until crispy, then crumble, and sprinkle over the salad.
- Makes about 8 servings.
- I think this salad is best served warm or at room temperature. And that makes it good for taking on a picnic or to an event where there’s no refrigerator or cooler, which you might need to keep a traditional potato salad cold.