Chicken w. Peaches & Apples

G-Free Chicken with Peaches & Apples

Since it’s summer here, we have an abundance of lovely fruits available at their peak flavor. So, when I glanced at those ripening peaches on my counter, I decided to use them in something more than just dessert.
Then I decided to try mixin’ it up a bit, and added a Granny Smith Apple to the party! Well, it was scrumptious! I used 2 large Thighs ( it’s only dinner for 2, and I always have lots of side dishes as well) and but of course, double up or triple the list if you’re preparing for a larger menu. These ingredients sufficed for 2.

I decided to add a photo of how to peel a peach as well. It’s something I do for my desserts too, so perhaps you’d like to use this method too. Oh, by the way, it also works on peeling tomatoes, nectarines, plums, etc.

Peeling a ripe Peach:

Wash the fruit first.

Put a pot of water up on the stove and when it comes to a boil, place the Peach ( or other fruit) into the water and let sit in the water, over the heat, for about 1 minute.

Remove and immediately submerge into a bowl of ICE water. This stops the cooking and will help with the peeling.

Use a sharp knife and make an X with the tip on the bottom.

Using the X as a starting point, simply peel. It will practically slide right off.
Take a look:

peeled peached istruction
Ingredients for Chicken with Peaches & Apples:

As I made it for 2:

2 Large Chicken Thighs (You can use breasts if you prefer)
1 Ripe Peach. Wash, peel, discard pit, slice into crescents.
1 Granny Smith( or any tart apple, but not a Delicious) Washed, peeled, cored, sliced into crescents as well
Salt & Freshly ground Black Pepper to taste
Several Basil Leaves
2 tbls Canola Oil
1 Tbls Lemon Juice
Dash of Nutmeg and slight dash of Cinnamon
1 tbls Honey
1 tbls Light Brown Sugar
Directions:

Wash chicken and set aside.
Prepare the fruit as discussed above and set aside.
Take your pan, add the Oil, Lemon juice, and then scatter the fruit slices all about the chicken pieces.
Sprinkle on the spices and scatter Basil leaves here & there.
Next, drizzle the honey on top of the chicken.
Lastly, sprinkle the brown sugar over the fruit pieces.

Here’s a look at the pan before the oven:

Preppig chicken w apple & peach

Place in a preheated 350 degree oven for 20 minutes. Set a timer so you’ll remember. I always forget this stuff, so the timer is my best friend!!
After the first 20 min, turn all of the ingredients over so they’re getting equally coated.
Replace in oven and do again: set timer. 20 minutes. Turn everything.
When that last timer goes off, now that 40 minutes has lapsed, turn again but this time, raise temp to 400 degrees for about 10 minutes JUST TO BROWN WELL! Keep an eye on it. This can go very quickly. Tadah! Here’s the finished dish. Can’t wait to eat!!

 

Cranberries add another delicious touch!

Cranberries add another delicious touch!

 

Gluten Free Zucchini-Banana Bread

Here’s a reason or two for why you ought to try this Gluten Free Zucchini-Banana Bead: 1) You have a kid who won’t eat veggies or perhaps, anything “green”, and 2) Your garden is overflowing with Zucchini!!

If your reason is the former, the good news is that this will taste like Banana Bread, and they’ll never know there’s a vegetable in there! Ahah! And it’s not full of a cup of sugar or high fructose corn syrup. Just a little honey, and I use local honey that’s good for us in the immune system area. (Ah, such logic to eating a dessert!)

So, let’s get started. Here’s all you need to know for 1 loaf, in an 8 x 4 in pan:

Ingredients:

1 medium Zucchini, peeled of the skin, shredded well. Put all shreddings in a clean towel and wring out as much liquid as possible. Must be dry.

1 medium Ripe Banana, mashed.

Handful of Dried Cranberries (Craisins were used here)

¼/ cup Chopped Walnuts (Optional, of course)

¾ cup Coconut Flour
¾ tsp Baking Soda
¼ tsp Salt
½ tsp Nutmeg
½ tsp Cinnamon

3 Eggs

2 Tbsp. Honey

2 Tbsp. Canola Oil

Margarine for greasing pan.

Directions:
Of course, first thing is getting the Zucchini ready. You can use several paper towels if you prefer, but just be sure to squeeze out lots of moisture from the shredded Z. If you don’t have a food processor, you can always use a box grater. Just get those muscles ready for lots of motion.

Really easy to prepare: I used 2 bowls. In one I placed the dry ingredients and mixed well with a large spoon. In the 2nd, I put the zucchini, banana, honey, eggs and oil. Mix well with a spatula or spoon as well.

Gradually add the dry to the bowl with the wet ingredients, a little at a time, with the beaters going. I didn’t even use my stand mixer. The easy, handy hand mixer was fine for me! Less space on the counter!

Into the greased loaf pan, and then into the preheated oven. Mine took 50 minutes, but keep an eye on this: ovens vary. The trusty old “toothpick” test works fine. If it comes out clean & dry, we’re in business!

Let cool. Serve! So good with a bit of cream cheese spread on top. Yummy!
You can even find a dairy-free cream cheese. Daiya makes cream-cheese style spreads with flavors added. Oh MY!

 

 

 

Roasted Zucchini & Potatoes

 

Roasted Zucchini and Yukon Gold Potatoes

Ingredients:

1 Lg. Zucchini

several Yukon Gold Potatoes

1/4 cup Extra Virgin OLive Oil. (I love “light”)

Salt & Freshly Ground Black Pepper to taste

Dash of Garlic Powder

Few Parsley Flakes ( if you want-not essential)

 

 

Directions:

So, too many Zucchini in the garden? Easy-Peasy!  Just wash them  and some Yukon Golds ( I like smaller ones), then dry with a towel, and slice to about 1/4 in. thick.

In a large dish, put some EVOO, Garlic Powder, not garlic salt, some Salt & freshly ground Black Pepper, a dash of Parsley Flakes (optional) and then using clean hands, of course, toss to coat and combine well.

Take a dark pan (for some reason, the non-stick, dark coated pans give a richer, browned color to the roasted veggies)

Place in the pan. Pop in the oven at 375 degrees and set a timer for 15 minutes. Then remove and turn all of them over so the undersides are now on top.

Re-place in oven for another 10 -15. Watch them, again because all ovens vary. They will become golden tinged and really a great side dish.

Eggplant Relish

Gluten Free Relish with Eggplant & Peppers

It’s Grillin’ Time! And if you’re like me, you’d love something new to kick up the same old meat dishes. Relish with Eggplant & Peppers!  This recipe was in “Food & Wine” magazine and the basic items they used are here, but I have “tweeked” it a bit. If this sounds like a great relish for those steaks, of all types, then why not give it a try? They called for roasting the Eggplant & Red Peppers over a gas flame, but I cut the Eggplant in half, long-wise, placed it with the flat side down on a baking sheet on which I put some EVOO, and then put the whole Red Peppers along side, and put them all in my screeching hot oven at 425 degrees and roasted them. You see, you need to char the outside of the Eggplant and then peel the skin off. It worked fine with my method. Let it cool a bit first, lest you also scorch those finger-tips! Ouch! So, give it a try…the results are a flavorful relish to serve with that steak this weekend.

Ingredients:

1 Eggplant. Remove the stem and cut in half, from tip to bottom.
2 Red Bell Peppers. Of course, clean all veggies first. Cut off stem and leaving it whole, scoop out the seeds and most membrane.
2 tbsp Extra Virgin Olive Oil, plus ¼ cup for later.
2 Garlic Cloves, minced
1 teas. Shallot, also minced
2 tbsp Fresh Parsley, chopped, but try to eliminate stems.
1 tbsp Fresh Rosemary, also chopped
Dash of Lime Juice
Salt & Pepper to taste
Optional: A couple of Red Pepper Flakes, to turn up the heat!!!

Directions:

Wash the 2 Veggies. Cut off the stems and clean Peppers inside as much as possible.
Place the 2 tbsp EVOO on a baking sheet or large pan and place in that hot oven ( 425)
WATCH carefully until the Peppers look like a char is forming. The Eggplant will also be roasting and getting very soft.
Let cool, then peel off the skin from the Eggplant.

Slice into cubes ( both veggies) and place in a Food Processor.
Add remaining ingredients.
Puree until a smooth relish, as in the photo.

Done! Serve along side that grilled steak, or even a juicy, thick Burger…whatever you prefer. Change up that regular old grilled dinner!

 

 

Gluten Free Fruit Tarts

July 23rd, 2014 | Posted by Annette in Desserts - (0 Comments)

Fruit Tarts

 

Gluten Free Fruit Tarts

If you love flaky ( or is it spelled flakey, don’t know for sure!) pastry-like desserts, you’ll love these Gluten Free Fruit Tarts! And the best part is that you can decide which filling, of the many luscious fruits out there, you’d like to indulge in.

As you see, I made peach and blueberry, but apples or raspberries or strawberries, or ….. Well, you get the idea. Don’t get nervous, the pastry crust is made with a Glutino, Gluten Free Pantry, “Perfect Pie Crust” Mix.
I’ve mentioned them before in the blog, and even prepared a cookie once with it and that was delish. So, if you try this idea, remember that it’s a flat, flaky ( there’s that word again) tart that I was even able to eat by picking it up and biting into it, like a large cookie. It tastes so light, you may even feel like there are no calories involved. But we’re not here to judge! Just here to make living a Gluten Free lifestyle as delicious and effortless as possible.

Ingredients, for 4 six-inch tarts:

½ Box Glutino Perfect Pie Mix (Or one you prefer)
Following the box directions, but for mine it required:
1 Lg. Egg
2 tsp Vinegar
½ cup Sweet Butter (Cold)
½ cup or more, All-Purpose Flour, G-Free of course for dusting.

Several Ripe Peaches, or 1 cup Blueberries, or Raspberries, etc. Peaches are cut into ¼ in wide crescents, skin left on
¼ cup Granulated Sugar
2 tbl Light Brown Sugar
Dash of Salt & Pepper

Directions:

Follow your pie crust box directions. This called for chilling the crust in a ball for an hour or more. I left it in the fridge overnight and it worked very well for me.
When ready to bake, cut the ball in half, and using a board or marble surface, dust with some all-purpose flour. Dust the rolling pin as well to avoid sticking. You’ll have to repeat this dusting process with each circle you prepare.

Roll out the first half to a thickness of ¼ in. We need it to have some weight or it will fall apart and besides, you’d like the tart to be thick enough to handle, any way! After rolling, cut into circles of about 6 inch wide.
Remember, if the dough starts sticking to the pin or board, just dust with a bit more flour.

prepping Fruit Tarts

As you can see in this prepping photo, I’ve rolled the edges up a bit making a kind of border out of the crust. It will also serve to keep any juices from running off as it bakes. The blueberries were the fruit that concerned me in this. Some folks like to brush the edges with an egg-wash before baking. Up to you. (Just use a fork or whisk to beat an egg yolk with 2 tbl water and then brush edges)

I used a silpat (silicone) baking sheet, which I really love using, but if you do not, then use a Parchment Paper sheet.
Heat oven to 350 degrees.
Place a sheet of aluminum foil, loosely over the top of the entire sheet. The crust will brown faster than the fruit will cook, so protect the crust for the first 20 minutes.
After 20 minutes, remove the foil, and put the baking sheet back in the oven for another 10 to 15 min. Watch these, and remove when the crust is a golden color.
Immediately sprinkle some Sugar ( I used demerara sugar) on top when they are removed from the oven. Allow to cool before storing or eating, if you can, that is!

Italain Style Pork Chops

Italian Style Pork Chops, G-F Of Course!

I was tired of preparing Pork Chops the same old couple of ways, so I decided to try something different, and we loved it: Italian Style! What else, right? You may love it too, so give this a try. No ingredients are weird or unusual, and you may already have everything on hand, except perhaps, fresh mushrooms. Easy to pick up though, so why not go for it?

Ingredients:

4 or 5 Pork Chops, either boneless or on-bone. ( try to find 3/4inch to 1 in. thick)
3 Garlic Cloves, paper removed and minced
1 small Yellow Onion or ½ large onion, sliced thinly
3 tbl Extra Virgin Olive Oil
4-6 White Mushrooms or Crimini, also sliced, stems removed & discarded
1 can Diced Tomatoes, about 12 to 14 ounce size
5-6 Fresh Basil Leaves, washed, then chopped
Few Parsley Sprigs, also washed & chopped. (Or ½ teas dried)
Dash of Salt & freshly ground Black Pepper
Optional: Red or Orange or Green Bell Pepper: remove seeds and slice into 1 in wide strips.
Optional: Dash of Red Pepper flakes. Really, only a quick dash.

Directions: Brief and Quick:

Put oil in skillet and heat on medium. Place chops in and just brown on both sides, maybe 8 minutes total.
Remove to a plate.
In same skillet, saute the onions and garlic. Don’t let garlic brown.
Add mushrooms and saute until tender.
Add tomatoes, spices and stir to combine all.(Save bell pepper for later.)
Now put the meat back in, and nestle them amidst the former ingredients.
Cover pan with a tight lid and simmer on low to medium heat until chops feel tender when you stick a sharp knife into center. You should turn the chops over once during the cooking time, at the ½ hr point. (I set a timer, since I’ll forget if I move away from the stove! HaHa) Total cooking can be nearly 1 hour. When you’re at that point, add the bell peppers and cook for just 5 minutes more.
Done! Plate ‘em up and enjoy with a lovely bowl of your favorite rice or perhaps some g-f spaghetti! Mangia!

Lemon Blueberry Cake

 

Gluten Free Lemon-Blueberry Cake,
Part Scratch & Part Semi-homemade

Love the flavor of Lemon? And Love those fresh Blueberries in season? Here’s a way to combine both in an easy dessert that’s sure to please those taste-buds: Lemon-Blueberry Cake with a Lemon Icing!

The cake is Semi-Homemade, but the icing I made is a “From Scratch”. It’s simple to do, don’t worry. You know I’m all about making life easier. We have too much goin’ on for that!

This is a single layer cake, just enough for the evening. If you want a 2 layer, full size cake, then double all of the ingredients. No problem. I used King Arthur Yellow Cake mix, G-F of course. Made some additions and Voila! The icing requires Confectioners Sugar, Some Sweet Butter and some Milk, as well as the Lemon. You can substitute your non-dairy product for the milk ( I used Coconut milk) and for the Butter. Same great taste! Let’s go!!

Ingredients:

½ Box Gluten Free Yellow Cake Mix ( I used King Arthur, I love their taste.)

Follow the required list & directions on the box, just half it for a single layer, and use 2 tbl LESS milk than they require. ( You’re going to substitute the lemon juice for that 2 tablespoons.)

Juice of 1 small Lemon, measured about 2 tbl.

1 teas. Lemon Zest from that lemon. Do the zesting before cutting the lemon. Zest a bit extra for the icing while you’re at it, & put it aside.

½ cup Fresh Blueberries. Washed, dried and any stems removed.

Directions:

Prepare the boxed mix as they recommend, using a bit less Milk( as stated above) or Water (whichever one your box calls for) since we are adding the juice.
After the batter is blended, gently stir in the blueberries and zest.
Pour into your prepared pan, as per that box. Using their required temps, times, etc.

Allow to cool on a rack before icing.
Ingredients for Icing:

1 ½ cup Confectioners Sugar

2 tbl Sweet Butter, Softened to room temp.

4 tbl Milk

1 tbl Lemon Juice

½ teas. Zest from that Lemon.

Blueberries, washed & dried

Directions:

You may substitute your non-dairy product for the Butter & Milk. Personally I used Coconut milk. No difference on the taste!

In a medium sized bowl cream the softened Butter with the Confectioner’s Sugar, add the Milk and Juice. Last stir in the zest. Done. Not hard at all.

You can use a plastic bag with the tiny corner cut out to make a make-shift pastry bag, or use a knife to spread on.

Put a handful of berries on the top, as shown, and then ENJOY!!

Gluten Free Peach Crisp

July 11th, 2014 | Posted by Annette in Desserts - (0 Comments)

Peach Crisp

 

Gluten Free Peach Crisp

Hey Readers! Peaches are in season in this area, and what better way to enjoy them than a simple yet scrumptious dessert: Peach Crisp!!!

It’s so easy, even someone who never baked a thing, can make a really pretty, delicious Peach Crisp. Give it a try. These measurements yielded two 8inch tart-shaped desserts. For more, just increase accordingly.

Ingredients:

3 cups Yellow Peaches, peeled and sliced in crescents
4 tbl All- purpose Gluten Free Flour ( I used Bob’s Red Mill, but any brand is fine.)
½ cup Granulated Sugar
1 tbl Fresh Lemon Juice

Topping Ingredients:

½ cup Same Flour as above
1/3 cup Cornmeal ( I used some Polenta Cornmeal) Any cornmeal that’s G-F is fine
1/3 cup Granulated Sugar
1/3 cup Sweet Butter, COLD and cut into small pieces (if going non-dairy, use a substitute of choice or margarine)
Dash Salt
Dash Nutmeg. Really, only a dash. (Don’t want to overwhelm the flavors)
Few Slivered Almond pieces for top.(Optional)

Easy, Easy! Set oven to 375 degrees. Grease your pan of choice.
Prepare filling and place into that pan.

In a larger bowl, add the Topping ingredients and to start, use a pastry tool or fork to combine into crumbs. Then use clean hands to make the topping stick in pieces like coarse crumbs. You can even squueze bits to make this happen.

Sprinkle over that filling, Lastly, put some almond slivers on top.
It may over-spill, so place on a baking sheet or at least a thick piece of aluminum foil.

Bake for between 50 and 60 minutes, depending on your oven. It’s done when the edges are golden and the almonds get slightly brown on tips.

Tadah!! Have a great Summer dessert! I love it warm, maybe even a scoop of Vanilla Ice Cream on top? I’m enjoying “So-Delicious” Coconut Ice-Cream styles. Love them!

Grilled Vegetables 1

Gluten Free Grilled Vegetable Medley!

It’s HOT! It’s sizzling HOT! And I don’t know about you, but if I’m going to be outdoors grilling, then I surely don’t relish being indoors cooking and heating up the kitchen as well. So, since we want side dishes to accompany that gorgeous steak, or those tender ribs, or even some wild-caught fish that’s waiting to satisfy your hunger…why not grill the whole meal? And never venture inside until it’s ready to sit down and eat!!

Tahdah! Grilled Vegetable Medley. Just the name makes me want to dive right in. So, let’s get started.

You’ll need the variety of veggies,( add or eliminate from the list if you don’t care for one ), prepare the coating that will cover them all, and then place on the grill. But please take your time. Put on a low heat at first. Don’t rush the masterpiece!!

Ingredients:

1 Red Onion, sliced into 1 in chunks. We want it to “hold up” to heat
2 or 3 Portobello Mushrooms. Also cut into 1 inch pieces.
1 or 2 Zucchini, sliced, but not too thin. Perhaps, ½ in thick.
1 Eggplant, same chunk slicing.
1 Yellow Squash, Slice in ½ in thicknesses again.
1 or 2 Red Bell Peppers. Cut into chunks, as seen in photo.

¼ cup ( or a bit more) Extra Virgin Olive Oil. I love “Light”. If you feel you’ve prepared a lot of veggies, you can add a little bit more oil.

2 tbl Thyme. I used fresh, but if you can’t get some, use dried, but a small bit less. Dried are more intense than fresh.

1 tbl. Parsley. Again try fresh, chopped . But dried is okay too.

Salt & Pepper to taste. Also try freshly ground black pepper.

Directions:

Prepare the veggies as mentioned in the list. It’s not rocket science, so don’t stress about sizes.

In a small bowl prepare the coating liquid. Add the spices to the oil and stir with a whisk or fork until well blended.
Put all of the cut veggies in a very large bowl, and pour in the oil dressing. Use a wooden spoon ( or even clean hands) and rotate and stir to coat everything very well.
Allow these to stand for about 15 minutes before grilling.

If possible use a grill pan made for vegetables. One that keeps small vegetables from falling through the BBQ grill into the heat. If you can’t afford one, then look for an inexpensive, disposable one that looks like a wire mesh. I found one for one dollar! Of course, you’ll discard it afterward, but until a proper grill pan goes on sale, this is always an option.

Well, put the grill’s heat on low to start. You must rotate the veggies to cook them all of the way through. Can’t tell you the exact time this will take. All of us have different types of grills: charcoal, gas, electric, etc. But taste one and when it’s to your liking, then you’re done. So good! And everything was cooked outdoors.

 

A One Dish Meal! And Soo Delish!

A One Dish Meal! And Soo Delish!

Gluten Free Chicken with Sausages and Peppers
A One Dish Meal!

For many years my Mom made this meal and my entire family enjoyed it: Chicken with Italian Sausage and Peppers! After I married, I continued preparing it, long before Celiac Disease ever entered our lives, so you can take it as a sure bet that it’s a winner! You can just get everything ready at the same time, place them in a large pan ( must have at least 2 in. rim), season, and shove in the 350 degree oven. How simple was that?

I used breasts and thighs, but Mom used a cut-up entire chicken, since everyone had their favorite pieces. You choose what fits your needs, just be sure that all pieces are ON the bone. Boneless breasts or thighs will dry out too quickly, and not be as moist and tender as with the bone. Hope you’ll try this “One-Dish” meal. Saves time, saves work, saves you!!

Ingredients:

1 Chicken, cut-up or a few Breasts and Thighs. All are with bone.
1 lb Italian Sweet Sausage or Hot Sausage, or mix the dish with some of each…Make sure the butcher tells you they’re gluten free.
2 Red Bell Peppers. Seeded and cut into strips (You can use yellow, orange, red, whatever you like)
4 or 5 Medium sized Potatoes. I used Yukon Golds. In the past I’ve used 2 lg. Idaho. Peel, then cut up into 1 ½ to 2 in. cubes.
¼ cup Canola or Vegetable Oil
Juice from ½ Navel Orange
Salt & Pepper to taste
Several Fresh Parsley Leaves, minced. ( or ¼ tsp. Dried)

Directions:

Preheat oven to 350 degrees.

Wash all of the ingredients. Prepare them all before combining in the pan, since they all go into the oven at the same time.

Place the oil in the bottom of the roasting pan, and then add the orange juice and spices. Stir around to combine.

Scatter the different items in the pan so that they are touching different pieces as the flavors will all meld together and give you a very flavorful finished dish. Here’s a photo of what I mean!

Raw Chicken, Sausage Pan

Place in a preheated 350 degree oven. Then watch the clock, or set a timer ( I always have to do that…seems we get into doing some other chore and forget about that thing in the oven.) After ½ hr, turn over everything gently with a large spoon or fork.
Return to oven for 20 minutes more ( Oops! Set that timer again.)
And then remove to turn over the ingredients back to their original side for some color. Leave in for another 10 to 15 min.

Done! Plate up, and enjoy with a lovely salad, and perhaps a dilly roll or slice of G-F toasted, seasoned bread!

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