Archive for the ‘Gluten-Free’ Category

Polenta Cakes

Posted by: EatFree

August 3rd, 2012 >> Gluten-Free, Vegetarian

This is a basic recipe for polenta cakes-you can choose to flavor them any which you’d like either in the polenta itself or as a topping.  This version is fairly neutral in flavor, so any topping would work.  Salsa and some queso fresco as toppings would make for a healthy vegetarian recipe here!

Ingredients:

  • 6 cups water
  • 2 cups stoneground yellow cornmeal
  • salt and pepper to taste
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon granulated onion
  • 1 jalapeno, diced or to taste
  • 6 tablespoons cream cheese, room temperature
  • vegetable cooking spray

Directions:

  1. Bring water to a boil.  Whisk in rest of the ingredients (a little at at time to prevent lumps) except the cream cheese and cooking spray.
  2. Simmer for 15 minutes or until polenta starts to come away slightly from the edges of your pot.  Stir in cream cheese off heat.
  3. Spread polenta onto lightly sprayed sheet.  Let cool and then refrigerate until set.
  4. Cut into squares and brown on both sides with vegetable spray on a griddle.  Eat alone or top with whatever you like-salsa and queso fresco work great!

Pina Colada

Posted by: EatFree

August 3rd, 2012 >> Desserts and Sweet Treats, Gluten-Free, Vegan, Vegetarian

Pina coladas are quite simple to make in that they involve such few ingredients.  The issue often is finding a coconut cream that has no added sugars or preservatives.  This recipe solves that dilemma by using a combination of coconut milk and coconut butter.  This recipe makes 2 large drinks or 4 small.

Ingredients:

  • 2 cups 100% pineapple juice
  • 1/2 cup regular coconut milk
  • 2 tablespoons coconut butter
  • 2 tablespoons coconut palm sugar
  • 6-8 large ice cubes

Directions:

Blend all ingredients, pour into glasses, and enjoy!

 

Mango Chili Chicken

Posted by: EatFree

July 16th, 2012 >> Gluten-Free, Non-Vegetarian

This is a riff on the popular General Tsao’s chicken ordered from Chinese takeout.  In this recipe, I’ve added the sweetness with fresh mango cubes and puree, and added some spice with chilis.  The veggies take a good amount of volume in this dish, and on atop a mound of brown rice, this dish is dominated with fresh fruits, veggies, and whole grain with the meat playing the side role.

Ingredients:

  • 1 pound organic chicken breast, cut into 3/4  inch cubes
  • salt and pepper to taste
  • 1 egg
  • 1 cup potato starch (or corn starch)
  • 2 ripe mangos, cubed
  •  2 tablespoons low sodium soy sauce
  • 1 lime, juiced
  • 1 tablespoon raw light muscavado sugar
  • oil for deep frying plus 2 tablespoons
  • 1 bunch scallions, chopped
  • 1/3 cup white or red onion, diced
  • 1 serrano chili , diced
  • 1 tablespoon garlic, minced
  • 1/4 to 1/2 teaspoon red pepper flakes
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • Brown basmati rice, cooked

Directions:

  1. Toss chicken cubes with salt and pepper.  Whisk egg with 1 tablespoon water.  Dip chicken in egg and then in potato starch.  Place on rack.  Repeat for rest of chicken cubes.  Let dry on rack for 15 minutes.
  2. Meanwhile puree 1 mango, soy sauce, lime juice, and raw sugar.  Set aside.
  3. Heat vegetable oil to 350 degrees Fahrenheit  for deep frying.  Fry chicken in batches until crisp, about 3 to 5 minutes per batch.  Drain on paper towels.
  4. Heat remaining 2 tablespoons of oil in separate pan.  Add scallions, onion, and chili.  Saute for 2 minutes.  Add garlic and red pepper flakes.  Saute for another 2 minutes, stirring constantly.  Add red and green bell peppers.  Saute for another 2 minutes or until peppers are slightly softened but not limp.  Add salt (sparingly since there is soy sauce) and pepper to taste.   Add in mango puree and bring to a simmer.  Toss in chicken and remaining mango cubes.  Serve atop brown rice and enjoy!

Papaya Relish

Posted by: EatFree

July 13th, 2012 >> Gluten-Free, Vegan, Vegetarian

This recipe is akin to the papaya salad often served in many Thai restaurants except here I’ve used a semi-ripe papaya.   You can use an unripe papaya (skin will be all green) here too but the flavor will be more tart and the texture crisper.  I like the slight sweetness of the semi-ripe (amber in color with some green patches) papaya so I ‘ve used it here.  This recipe works best as a relish such as used in this Asian shrimp taco recipe.

Ingredients:

  • 1 serrano or to taste, minced
  • 1 tablespoon minced garlic
  • 1 bunch scallions, chopped
  • 1 lime, juiced
  • 1.5 tablespoons fish sauce
  • salt to taste
  • 2lb semi-ripe papaya, shredded
  • 1/3 cup cilantro, chopped
  • 1/4 cups roasted unsalted peanuts, chopped

Directions:

Combine all ingredients (adjust salt according to taste since there is fish sauce).  Enjoy as a relish! (such as in this Asian Shrimp taco recipe)