Tag Archives: g-free

Champorado

Every Valentines Day Jay always surprises me with a wonderful well planned meal. Always multiple courses, exotic, unique and excellent. This year the theme  was Mexican and Philippino fusion. He nailed it and the whole meal was amazing. For dessert he made this very special philppino chocolate pudding and it blew me away. In the states we have very few rice based treats but in other cultures rice can be used in many sweet options.

Ingredients:

3/4 Cup Dry Sweet Rice

2 Cups Water

2 Tbs Brown Sugar

1/2 Evaporated Milk

Topping

6 oz Bitter Sweet Chocolate

1/4 Water

Start by placing rice and water in slow cooker. Allow it to cook for 5 minutes and then stir in sugar. Cook until rice machine says its complete and rice is thick, sticky and not watery. When rice is done remove from rice cooker and give it about 10 minutes in fridge to cool. In four small bowls place equal parts of the evaporated milk. It should be about 2 Tbs in four separate glasses. Add equal amounts of cool rice to each bowl and place in fridge.

Now to make topping. Stat by chopping up the chocolate into small pieces and placing in box. Add water and heat. Heat over medium hight heat mixing slowly until chocolate is melted and thick sauce is formed.  Pour sauce over rice and cool the whole thing for at least an hour in fridge. Serve Cold.

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Baba Ghanoush

This is a recipe that has been passed down in my family for a long time. My dad use to tell me story’s of my grandma making it for him as a child in Isreal. I have never been able to get it just right but at least it’s close.

Ingredients:

2 Eggplant

6 Garlic Cloves

2 Tbs Tahini Paste

1 tsp Salt

1 Tbs Oil or Spay

Start by cutting each garlic cloves into about 3 large slices. Then using a pairing knife make a bunch off deep gashes in each. Shove a chuck of garlic in each slit. Spread oil or spray the eggplant all over. Place the eggplant on a grill or under a broiler turning every few minutes until each side is blackened and soft. Once the eggplants are fully cooked and soft peel off the skin. Place the inside of the eggplant in a food processor and mix it up well. Add the tahini and salt and pure. Serve cold or warm.

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Adobo Chicken

I have recently been trying to re-create a lot of traditional Philapino dishes gluten free. The most classic of all is adobo. You can use this recipe on almost any protein to make a great meal.

Ingredients:
1 1/2 Pound Chicken Thigh
1/2 Gluten Free Soy Sauce
1/2 White Vinegar
1/2 Water
1 Onion
2 Cloves Garlic
3 Bay leaves
1 tsp Pepper
1 tsp Pepper Corn

Start by browning meat lightly on both sides. Remove chicken and place aside. Add chopped onion an garlic and brown in a well sprayed pan until translucent. Add remaining liquid ingredients and mix well to form sauce. Bring liquid to a boil and then reduce to simmer. Place chicken and remaining seasonings in sauce and cook at a low simmer for 20-30 minutes. Cooking time will depend on cut and thickness of meat. Cook until sauce reduces about half. Serve hot with rice. Enjoy!

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Tropical Kabob

I came up with this recipe by accident. A friends of mine just got a grill and is trying to learn some easy recipes. I wanted to come up with something that she would love and was as easy as grilling a burger. This is super healthy and a whole meal in its self.

Ingredients:

1 Red Bell Pepper (Cut into bit side pieces)

2 Cups Cut Pineapple Pieces (Fresh or Canned)

2-3 Chicken Breast (Cut into Pieces)

1/3 Cup Gluten Free Asian BBQ Sauce

Salt and Pepper

Place cut chicken in bowl and season with salt and pepper. Add BBQ sauce and mix well. Now using wood skewers gently place alternating pieces of chicken, then pepper and then pineapple on each until almost the whole stick is covered. Once you have used up all the ingredients place each skewer on grill and turn every few minutes to cook evenly on each side. Remove from grill and serve.

Hint: Make sure to soak skewers in water first to help prevent burning. Also spray grill top well to avoid sticking.

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Rum Bread

I actually created this recipe out of a fan request. Its an updated version to my walnut bread with a twist. Check out the video section and watch me make this one.

Ingredients:

2 Cups Pecan Meal

1/2 Cup Almond Flour

1 Cup Sugar

1 oz Rum

2 tsp Baking Powder

1/2 Tbs Cinnamon

1/2 tsp Salt

4 Eggs Separated

Start by mixing beating the egg whites into peaks. Place the whites aside and beat the yolks. To the yolks at the rum, continue to beat. Then add the sugar and baking powder and beat again. Incorporate the salt and cinnamon into the yolk mix. Now, add pecan meal and almond flour and mix well. Return to your egg whites and using a whisk beat one more time to insure they are full whipped. Slowly fold in the egg whites to your nut mixture until it is all well combined. Place in a greased loaf pan and bake at 350 degrees for about 30-40 minutes until golden brown.

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Grilled Polenta

I love polenta. It is naturally gluten free and goes great as a side to many different dished. Making it from scratch is not hard but I prefer to buy Ancient Harvest Quinoa Polenta. All the work is already done for you and its filled with protein and fiber.

Ingredients:

1 Package of any Ancient Harvest Quinoa

1-2 Tbs Olive Oil

1 tsp Salt

1 tsp Pepper

Cheese Optional* Any kind that melts well

Start by cutting the polenta into round about 1 inch thick. Place them on a plate in the fridge for at least an hour. This will insure that they will not fall apart. When your ready to grill, brush each piece will olive oil on both sides and season will salt and pepper. Place over BBQ on medium heat. They need about 2 minutes on each side. If using cheese, add after turning. Serve as a great grill side or as an alternative vegetarian protein similar to a veggie burger.

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Tomato Salad

Tomatoes in season time to create a salad. Nice light salad in a bread bowl with impress any group.

Ingredients:
2 Tomatoes ( Seeded chopped)
1/2 cup Basil Chopped
1 Tbs Parmesan cheese
1 Tbs Olive Oil
1/2 tsb Salt
1/2 Pepper

Start by placing chopped tomatoes, oil, parmesan cheese, basil, salt, peppers in a bowl and mix. Now slice gluten-free roll in half and remove a little bit of the inside, spray or spread olive oil around outside and toast for a fee minutes. Remove from oven and fill with tomato salad. Serve as is.

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