This is a great dish for summer or a picnic as it is very easy to transport. The recipe serves about 4, but could be easily doubled. Best of all, it is made ahead and ready to go at meal time. And of course, it is naturally gluten free. As always, if you have to eat GF, check all ingredients.
CHICKEN RICE SALAD
1 cup of Texmati Royal Blend Rice or wild rice cooked according to directions
2 – 6 oz jars of marinated artichoke quarters
4 cups of cooked chicken breast cut to bite size (I use 1 boneless breast, but more can be added)
1 medium red bell pepper, chopped
2 celery ribs, thinly sliced
5 green onions, chopped
1 – 2.25 can of sliced ripe olives, drained
1 cup of mayonnaise
1 1/2 teaspoons of curry powder
1/2 cup of artichoke liquid saved from the jars
DRAIN artichokes saving 1/2 cup of the liquid.
STIR together the first 7 ingredients in a casserole size container
MIX in a small bowl the mayonnaise, curry powder and 1/2 cup of artichoke liquid. I prefer to keep the dressing separate and add to taste to each serving. Experiment and see what works for you.
Chill for 8 hours and serve cold.
Of course tomato soup is great with grilled cheese, but to change it up I decided to pair the soup with arepas. I really never thought about making my own tomato soup and decided to give it a try. This recipe is tasty and easy. It is naturally gluten free. Click on Arepas for that recipe.
Homemade Tomato Soup
Makes 4 to 6 servings
1 – 28oz can of whole tomatoes
1 – 12oz jar of roasted red peppers drained
1/4 cup of half and half
1 1/2 teaspoons of Kosher salt
1 teaspoon of sugar
1/2 teaspoon of fresh ground pepper
2 garlic cloves
1/4 cup of water
Put all ingredients into a food processor and process until smooth. Pour into a medium sauce pan and heat on medium, stirring often for about 8 minutes or until hot.
A Gluten Free Thanksgiving is very easy to have in your own home. But if you are going to be a guest, think about bringing a few slices of your own GF turkey if your host stuffs theirs. I usually bring along a Pumpkin Flan as well. Below is an easy Green Beans recipe as an alternative for green bean casserole. Also included is a wonderful recipe for Popovers. The Popovers are one of the few recipes I make that are not naturally gluten free and require special ingredients.
For Pumpkin Flan go to this recipe.
Green Beans with Toasted Hazelnut-Lemon Butter
1 1/2 tablespoons soften butter
3 tablespoons finely chopped hazelnuts, toasted
1 1/2 teaspoons grated lemon rind
2 1/4 teaspoons salt, divided
8 cups of water
1 1/2 pounds of trimmed green beans These can be found bagged (like salad) in the fresh vegetable isle.
Combine butter, hazelnuts, lemon rind and 1/2 teaspoon salt in a small bowl and blend well. Butter can be made up a week in advance and refrigerated.
Boil water with 1 3/4 teaspoons of salt. Add green beans and cook 3 minutes. Drain and return pan to medium heat. Add butter mixture and beans. Cook about 3 minutes until beans are well coated and tender.
adapted from Cooking Light
These gluten free Popovers are straight from the box of King Arthur Flour Gluten Free multi-purpose flour mix. The Popovers bake up light and hollow in the center. Just a caution when planning your meal, they take 45 minutes to bake and rest.
4 large eggs
3 tablespoons melted butter
1 1/4 cups of lukewarm milk
1 cup of King Arthur multi-purpose flour Grocery stores are carrying this now or can be ordered from their website as well.
1/4 teaspoon xanthan gum Can be found in health food stores.
1/2 teaspoon salt
1. Preheat oven to 400 degrees. Grease 12 cup muffin tin. I like to use cooking spray.
2. Whisk together the eggs, butter, and milk in a large bowl. In a separate bowl, whisk the flour, xanthan gum, and salt. Gradually whisk dry ingredients into the liquid, whisking until the batter is smooth.
3. Pour batter into muffin tin filling each cup 2/3 full.
4. Bake for 25 minutes.
5. Reduce heat to 350 degrees and bake 15 more minutes until Popovers are deep brown.
6. Remove from oven and let them rest for 5 minutes. Remove from tin and serve immediately.
It is time to flashback to some Gluten Free cooking. There is nothing like some Pulled Pork BBQ in the summer time. Once the Pulled Pork is made, it can be used in a couple more recipes. If you have had enough, it is easy to freeze the meat. I put some extra BBQ sauce on top of the pork before popping it into the freezer.
My favorite is the Tostados. I love the crunchy tortilla and guacamole.
- If you know someone that has been recently diagnosed with Celiac Disease, please send them to my blog. I have easy recipes made from everyday ingredients and enough variety to keep them cooking for until they figure out how to eat gluten free.