My sister plans to visit soon. I have lived through her vegetarian phase. I survived her religious phase. I humored her through her nudist phase. I loved her through her active protestor phase. Now, she has moved on to her gluten-free phase.
I don’t know the first thing about gluten, if it’s good, bad or ugly. I don’t really want to know why some people go gluten free. I only need enough recipes to see me through a three day weekend. This is what I will be trying out in the kitchen:
Spicy, Sweet Chicken (serves 4)
- 2 pounds skinless chicken (boneless optional)
- 1 cup fruit jelly of choice
- 2 tablespoons chili paste
- 2 lime wedges
- 1/4 cup green onion, chopped
- Preheat the oven to 450 degrees F. Line deep baking sheet with aluminum foil and set aside.
- Bring to a boil a large pot of water. Add chicken to boiling water. Boil vigorously for 10 minutes. Stir occasionally.
- Remove chicken from water and cool. Pat chicken dry and place on baking sheet.
- Bake for 30 minutes. Turn chicken and bake 10 minutes.
- Add jelly and chili paste to a large bowl. Squeeze juice from lime wedges into bowl and stir mixture. Separate half of mixture for dipping sauce when serving.
- Add chicken to remaining mixture in the large bowl. Stir to coat chicken completely with sauce and serve.
- 3 cups canola oil
- 2 tablespoons fresh parmesan, grated
- 2 pounds mozzarella
- 2 large eggs
- 1/4 cup low-fat milk
- 1 cup all-purpose, gluten free, flour
- 1 cup panko crumbs, gluten free
- Drain liquid from mozzarella and set aside on paper towel.
- Whisk eggs and milk together in a bowl.
- Mix panko and Parmesan together in a wide, shallow bowl.
- Cut mozzarella into 1 inch square chunks.
- Coat mozzarella with flour, dip into egg mixture then coat with panko/parmesan mixture. Repeat for each cheese chunk.
- Pour oil into a deep frying pan (it should be about 2-3 inches deep). Heat over medium-high heat.
- When oil is hot, fry cheese balls for about one minute each until golden brown.
- Cool and serve warm. (Marinara dipping sauce optional)
Cauliflower Faux Bread
- 1 large cauliflower head
- 3 large eggs
- 3 cups of mozzarella, shredded (1 cup set aside to sprinkle for topping)
- 3 teaspoons oregano
- 4 garlic cloves, chopped fine
- Preheat oven to 425 F.
- Line 2 baking sheet with aluminum foil.
- Dice cauliflower finely or use a food processor.
- Steam cauliflower in microwave until soft.
- Mix cauliflower with eggs, 2 cups of mozzarella, and oregano in a bowl.
- Divide mixture in half and form into a flat bread shape or into the shape of breadsticks.
- Bake 25 minutes or until golden.
- Sprinkle with remaining mozzarella and bake until cheese has melted (about 5 minutes).
- Slice and serve.
Non-Dairy Cheese Dip
- 2 medium potatoes
- 2 large carrots
- 1/3 cup olive oil
- 1/2 cup water
- Juice from 1 lemon wedge
- Boil carrots and potatoes until tender. Cool and mash.
- Mix with remaining ingredients
- Serve warm or hot
Sloppy Joe Burgers (serves six)
- 1 tablespoon sunflower oil
- 1 small onion, chopped fine
- 2 garlic cloves, chopped fine
- 1 red bell pepper, chopped fine
- 2 cups cooked green lentils or cooked Portobello mushrooms chopped fine
- 28-ounce can crushed tomatoes
- Small can tomato paste
- 1 tablespoon Dijon mustard
- 1 tablespoon brown sugar
- 1 cup water
- Heat oil in large skillet on medium heat.
- Add onion, bell pepper and garlic. Sauté for 5 minutes.
- Add lentils/mushrooms, tomatoes, tomato paste, mustard, sugar, and water. Lower the heat. Cover. Simmer for 45 minutes. Stir often.
- Serve on gluten-free hamburger rolls.
These recipes seem simple and tasty. For a weekend, I think I can swing some gluten free cooking successfully. We should have a fantastic visit.