Tag: Gluten Free

Filipino-Style Barbecue Chicken

Created on 4/20/2023

Ingredients:

For the Banana Ketchup:

  • 1 medium very ripe banana, mashed
  • ¼ cup tomato paste
  • ¼ cup apple cider vinegar
  • 2 tablespoons brown sugar
  • 2 teaspoons vegetable oil
  • 2 teaspoons freshly grated ginger
  • ½ teaspoon onion powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon kosher salt, or to taste
  • ⅛ teaspoon ground allspice
  • ⅛ teaspoon ground turmeric
  • ¼ cup water

For the Chicken and Marinade:

  • 3 tablespoons reserved banana ketchup
  • 3 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon vegetable oil
  • 1 teaspoon fish sauce

Instructions:

Step One: Mash ripe banana, tomato paste, vinegar, brown sugar, oil, ginger, onion powder, garlic powder, cayenne, salt, allspice, and turmeric together in a saucepan. Add water and stir to combine.

Step Two: Place over medium-high heat and bring to a simmer. Stir to combine. Reduce heat to medium and simmer until reduced and thickened, 7 to 10 minutes. Remove from heat; reserve 3 tablespoons for the basting sauce, leaving about 1/2 cup for the marinade.

Step Three: Transfer ½ cup banana ketchup to a bowl and add lemon-lime soda, soy sauce, garlic, brown sugar, black pepper, and lemon juice for the marinade. Whisk until combined. Add halved chicken thighs and toss to coat.

Step Four: Cover with plastic wrap and marinate in the refrigerator for 4 to 18 hours.

Step Five: When you are ready to cook the chicken, combine reserved 3 tablespoons banana ketchup, soy sauce, brown sugar, oil, and fish sauce in a small bowl for basting sauce.

Step Six: Preheat a charcoal grill until coals are very hot.

Step Seven: Remove chicken from the refrigerator and place on metal skewers, folding in half with the smooth side on the outside, the rougher side folded in.

Step Eight: Grill chicken over hot coals until no longer pink in the centers, 15 to 20 minutes, turning and basting every 2 to 3 minutes. Serve with accumulated juices or extra basting sauce.

Notes: Serve with sticky white rice or naan for a complete meal.

Grilled Chicken Brussel Sprout Salad

Created on 4/10/2023

Ingredients:

Salad

  • 1 lb grilled chicken breast, sliced into 1-inch pieces
  • 1 lb brussel sprouts, halved vertically
  • 1/2 cup pomegranates
  • 1/2 green apple, sliced into tiny pieces
  • Goat cheese
  • Salt and pepper

Vinegarette

  • 3/4 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1/8 teaspoon dijon mustard
  • 1/2 teaspoon salt

Instructions

Step One: Grill the chicken with spices of choice. Olive oil, balsamic vinegar, salt/pepper and rosemary is a great marinade for this chicken

Step Two: Roast brussel sprouts tossed with salt and pepper in oven until a little charred and tender

Step Three: Create the vinegarette by combining all ingredients in a mason jar or bowl, stir or shake until well combined

Step Four: Add the brussel sprouts to the vinegarette, add the apple and pomegranate. Top the salad with chicken and goat cheese and serve

Note: This recipe is even better with crispy bacon added to the salad

Chimichurri Sauce

Created on 3/23/2023

Ingredients:

  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 cup finely chopped parsley
  • 3-4 cloves garlic , finely chopped or minced
  • 2 small red chilies , or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili)
  • 3/4 teaspoon dried oregano
  • 1 level teaspoon coarse salt
  • pepper , to taste (about 1/2 teaspoon)

Instructions:

Step One: Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavors into the oil before using. Ideally, let it sit for more than 2 hours, if time allows

Step Two: Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed

Step Three: Use to baste meats (chicken or steaks) while grilling or barbecuing. This can also be used as a marinade, although that is not authentic to South America

Notes: This is excellent on seafood like scallops, shrimp and white fish

Kayla’s Vinegarette

Created on 3/10/2023

Ingredients:

  • 1/2 shallot, minced
  • 1 medium sized garlic clove, minced
  • One tablespoon Dijon mustard
  • 1 fresh bunch dill, chopped
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons olive oil
  • 1/2 lemon, squeezed
  • Salt and freshly ground pepper

Instructions:

Step One: Add all ingredients to a mason jar or salad dressing jar and shake vigorously to emulsify the ingredients. If you prefer a thinner dressing, add a tablespoon of water at a time, shake vigorously, then assess the consistency. Add more water if desired.

Notes: This dressing tastes amazing on this wrap.

Carmelized Onions

Created on 2/10/2018

Ingredients:

  • Several medium or large onions, yellow, white, or red
  • Extra virgin olive oil
  • Butter, optional
  • Kosher salt
  • Sugar, optional
  • Balsamic vinegar, optional

Instructions:

Step One: Slice 1/2-inch off the stem ends of the onions and the roots off of the root end. Place the onions cut side down on the cutting board. Cut them in half through the root end. Peel back the peels from the onions.

Lay the onions cut side down and make angled cuts into each onion, aimed at the center, cutting almost all the way, but not completely through the root end. Make the cuts to your desired level of thickness.

The root end will help hold the onion together as you cut it, making it easier to cut. Then cut a V in the root end to cut out the tough root holding the slices together.

Step Two: Use a wide, thick-bottomed sauté pan for maximum pan contact with the onions. Coat the bottom of the pan with olive oil, or a mixture of olive oil and butter, if using (about 1 teaspoon per onion).

Heat the pan on medium high heat until the oil is shimmering. Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook, stirring occasionally.

Depending on how strong your stovetop burner is you may need to reduce the heat to medium or medium low to prevent the onions from burning or drying out.

After 10 minutes, sprinkle some salt over the onions, and if you want, you can add some sugar to help with the caramelization process. (I add only about a teaspoon of sugar for 5 onions, you can add more.) One trick to keeping the onions from drying out as they cook is to add a little water to the pan.

Step Three: Let the onions cook for 30 minutes to 1 hour more, stirring every few minutes. As soon as the onions start sticking to the pan, let them stick a little and brown, but then stir them before they burn.

The trick is to leave them alone enough to brown (if you stir them too often, they won’t brown), but not so long so that they burn. After the first 20 to 30 minutes you may want to lower the stove temperature a little, and add a little more oil, if you find the onions are verging on burning.

A metal spatula will help you scrape up the browned bits from the bottom of the pan as the caramelization proceeds. As the onions cook down, you may find you need to scrape the pan every minute, instead of every few minutes.

Continue to cook and scrape, cook and scrape, until the onions are a rich, browned color. At the end of the cooking process you might want to add a little balsamic vinegar or wine to help deglaze the pan and bring some additional flavor to the onions.

Store refrigerated for several days in an air-tight container.

Notes: Add these onions to this horseradish sauce for a full and rich sauce.

Horseradish Sacuce for Sandwiches

Created on 3/7/2023

Ingredients:

  • 1/2 cup sour cream
  • 2 Tbsp prepared horseradish, drained
  • 2 Tbsp mayo
  • 1 tsp apple cider vinegar
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1 Tbsp chives, finely chopped

Instructions

Step One: In a small mixing bowl, stir all of the ingredients together. Serve right away or cover and refrigerate for about 2 weeks.

Notes: Pro tip, add these carmelized onions to this sauce for a richer flavor. This sauce is perfect for this pastrami sandwich!

Chicken Tikka Masala

Created on 3/8/2023

Ingredients:

  • 3 boneless, skinless chicken breasts
  • ½ cup plain yogurt
  • 2 tablespoons lemon juice
  • 6 cloves garlic, minced
  • 1 tablespoon minced ginger
  • 2 teaspoons salt
  • 2 teaspoons ground cumin
  • 2 teaspoons garam masala
  • 2 teaspoons paprika

SAUCE

  • 3 tablespoons oil
  • 1 large onion, finely chopped
  • 2 tablespoons minced ginger
  • 8 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons ground turmeric
  • 2 teaspoons ground coriander
  • 2 teaspoons paprika
  • 2 teaspoons chili powder
  • 2 teaspoons garam masala
  • 1 tablespoon tomato puree
  • 3 ½ cups tomato sauce
  • 1 ¼ cups water
  • 1 cup heavy cream
  • ¼ cup fresh cilantro, for garnish
  • cooked rice, for serving
  • naan bread, for serving

SPECIAL EQUIPMENT

  • Bamboo or wooden skewer

Instructions:

Step One: Slice the chicken into bite-sized chunks. Combine the cubed chicken with the yogurt, lemon juice, garlic, ginger, salt, cumin, garam masala, and paprika and stir until well-coated.

Step Two: Cover and refrigerate for at least 1 hour, or overnight.

Step Three: Preheat the oven to 500°F (260°C). Line a high-sided baking pan or roasting tray with parchment paper.

Step Four: Place the marinated chicken pieces on bamboo or wooden skewers, then set them over the prepared baking pan, making sure there is space underneath the chicken to help distribute the heat more evenly. Bake for about 15 minutes, until slightly dark brown on the edges.

Step Five: Make the sauce: Heat the oil in a large pot over medium heat, then sauté the onions, ginger, and garlic until tender but not browned. Add the cumin, turmeric, coriander, paprika, chili powder, and garam masala and stir constantly for about 30 seconds, until the spices are fragrant. Stir in the tomato puree, tomato sauce, and 1 ¼ cups of water, then bring to a boil and cook for about 5 minutes. Pour in the cream.

Step Six: Remove the chicken from the skewers and add to the sauce, cooking for another 1-2 minutes. Garnish with cilantro and serve over rice or alongside naan bread.

Shrimp Red Curry

Created on 2/24/2023

Ingredients:

  • 2 tbsp vegetable oil
  • ½ jar Marion’s Kitchen Thai Red Curry Paste
  • 14 fl oz coconut milk
  • 1 lb prawns, peeled, deveined, tails intact
  • 1 cup of vegetables (we used green beans and sliced bamboo shoots)
  • 1-2 tsp fish sauce, or to taste
  • shredded makrut leaves, to serve (optional)
  • finely sliced fresh red chilli, to serve (optional)
  • steamed rice, to serve

Instructions:

Step One: Heat the oil in a saucepan over medium heat and cook the paste for a minute or so until it smells yum.

Step Two: Stir through the coconut milk. Add prawns, vegetables and 1/2 cup of water. Bring to a gentle simmer and cook for 8-10 minutes or until your chosen additions are cooked through.

Step Three: Taste and season with fish sauce to your liking. Top with lime leaves and red chilli, if using. Serve with steamed rice. Enjoy!

Shepheard’s Pie

Created on

Ingredients:

Meat Filling

  • 2 tablespoons olive oil
  • 1 cup chopped yellow onion
  • 1 lb. 90% lean ground beef -or ground lamb
  • 2 teaspoons dried parsley leaves
  • 1 teaspoon dried rosemary leaves
  • 1 teaspoon dried thyme leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon Worcestershire sauce
  • 2 garlic cloves -minced
  • 2 tablespoons all purpose flour
  • 2 tablespoons tomato paste
  • 1 cup beef broth
  • 1 cup frozen mixed peas & carrots*
  • 1/2 cup frozen corn kernels

Potato Topping

  • 1 ½ – 2 lb. russet potatoes -about 2 large potatoes peeled and cut into 1 inch cubes
  • 8 tablespoons unsalted butter -1 stick
  • 1/3 cup half & half
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup parmesan cheese

Instructions

Make Meat Filling

Step One: Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally

Step Two: Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally

Step Three: Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute

Step Four: Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain

Step Five: Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally

Step Six: Set the meat mixture aside. Preheat oven to 400 degrees F

Make Potato Topping

Step One: Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.

Step Two: Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.

Step Three: Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.

Step Four: Add the parmesan cheese to the potatoes. Stir until well combined.

Assemble Casserole

Pour the meat mixture into a 9×9 (or 7×11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer. If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. Bake uncovered for 25-30 minutes.** Cool for 15 minutes before serving

Notes: To make this dairy and gluten-free, sub out the flour for almond flour and the half and half/butter with a milk alternative

Christmas Prime Rib

Created on 12/24/2022

Ingredients:

  • 1 (6 pound) boneless prime rib roast
  • 2 tablespoons prepared horseradish
  • 2 tablespoons Dijon mustard
  • 2 teaspoons kosher salt
  • 2 teaspoons coarsely ground black pepper
  • 2 teaspoons dried thyme
  • 2 teaspoons garlic powder
  • 2 stalks celery, cut into 2-inch pieces
  • 1 carrot, cut into 2-inch pieces
  • 1 small unpeeled onion, quartered and separated
  • 2 teaspoons concentrated beef base (paste)
  • 1 ½ cups water
  • 1 teaspoon cornstarch
  • 1 teaspoon water
  • Rosemary for garnish

Instructions:

Step One: The day before serving, remove the roast from the package and dry thoroughly with paper towels. Set roast on a baking sheet, and place in refrigerator overnight. Remove from refrigerator 1 hour before cooking to allow meat to reach room temperature. Rub the roast all over with horseradish and Dijon mustard. Mix kosher salt, black pepper, thyme, and garlic powder together in small bowl; sprinkle over the roast

Step Two: Preheat the oven to 450 degrees F (230 degrees C). Place celery, carrot, and onion into the bottom of a roasting pan; place the roast on top

Step Three: Roast in the preheated oven for 25 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and roast until the meat is browned and an instant-read meat thermometer inserted into the thickest part of the roast reads 120 degrees F (54 degrees C) for medium-rare. Remove from oven, transfer roast to a platter, and cover with a tent of aluminum foil. Allow to rest for 30 minutes. The temperature of the meat will rise about 10 degrees during resting time

Step Four: To make au jus sauce: Skim excess fat from pan drippings in the roasting pan. Place the pan over a burner set to medium heat; stir in beef base and 1 1/2 cups of water. Bring to a boil, scraping and dissolving any brown flavor bits from the bottom of the pan. Strain out and discard vegetables. Combine cornstarch and 1 teaspoon of water in a small bowl; whisk the mixture into sauce. Allow sauce to thicken slightly; pour into a gravy boat and serve with roast