Best Food Recipes

Ingredients:

2 -3 pounds boneless chicken thighs or breasts, cut in strips

1 egg + 2 tbsp water whisked together to make an egg wash

Combine:

1 cup flour

½ tsp black pepper

¼ tsp cayenne pepper

3 tbsp ground ginger

2 tsp salt

Method:

Dip the chicken pieces in the egg wash then dredge them in the flour mixture. Place on a lightly oiled baking sheet and lightly drizzle or the tops with a little more olive oil. Bake at 375 degrees F for about 25-3o minutes. Flip the pieces at half way through the cooking time.

While the chicken is baking, prepare your sauce. Don’t walk away from this sauce; it gets very hot when making the caramel base and can burn easily so pay careful attention while cooking it.

In a small bowl, mix together

4 tbsp soya sauce

4 tbsp rice wine vinegar (white wine vinegar is fine in a pinch)

¼ cup water

2 tbsp toasted sesame seed oil

2 tbsp hot chilli paste or sauce (use more or less to taste if you don’t like it very hot)

½ tsp salt

2 tsp corn starch

3 cloves minced garlic

3 tbsp freshly grated ginger

Set this mixture aside

In a medium saucepan boil together

1 cup sugar

¼ cup water

Boil this over medium heat, watching constantly until the caramel starts to turn a light amber color and you can begin to smell the caramel. When it reaches this stage, give the other ingredients in the bowl a quick stir to make sure the corn starch is dissolved then add it all at once to the hot caramel.

Be careful at this stage because this sauce can foam up considerably for a few seconds and it is very hot. Simmer for only few minutes and remove from the heat and allow to cool down slightly.

Toss the sauce with the cooked chicken pieces and serve over plain steamed rice.

Ingredients:

2 eggs

1/2 cup canned pumpkin

2 tablespoons dry milk

1/4 teaspoon sea salt

2 1/2 cups brown rice flour 

1 teaspoon dried parsley (optional)

Method:

Preheat oven to 350.

In large bowl, whisk together eggs and pumpkin to smooth. Stir in dry milk, sea salt, and dried parsley (if using, optional). Add brown rice flour gradually, combining with spatula or hands to form a stiff, dry dough. Turn out onto lightly floured surface (can use the brown rice flour) and if dough is still rough, briefly knead and press to combine.

Roll dough between 1/4 – 1/2 – depending on your dog’s chew preferences, ask first – and use biscuit or other shape cutter to punch shapes, gathering and re-rolling scraps as you go. Place shapes on cookie sheet, no greasing or paper necessary. If desired, press fork pattern on biscuits before baking, a quick up-and-down movement with fork, lightly pressing down halfway through dough. Bake 20 minutes. Remove from oven and carefully turn biscuits over, then bake additional 20 minutes. Allow to cool completely on rack before feeding to dog.

Brown rice flour gives the biscuits crunch and promotes better dog digestion. Many dogs have touchy stomachs or allergies, and do not, like many people I know, tolerate wheat.

Ingredients:

1 lb ground turkey

1 lb ground beef

2 eggs

1/4 cup gluten free breadcrumbs

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1-2 cloves garlic, finely minced

1 small onion, grated

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 cup grated Parmesan cheese

1/2 cup marinara pasta sauce (homemade here, minus the meat)

1/2 cup shredded Italian cheese blend

minced parsley for garnish

Method:

Preheat the oven to 350 degrees. Lightly grease a loaf pan (I used a regular glass loaf dish as in the photo above) with cooking spray, set aside.

In a large bowl, combine the ground turkey and beef, eggs, breadcrumbs, thyme, oregano, basil, garlic, onion, salt, pepper and Parmesan cheese. Try not over handle the mixture otherwise it will get tough. Place the mixture in the greased loaf pan and form into a loaf. Top the meatloaf with pasta sauce.

Place filled loaf pan on a baking sheet and bake in the preheated oven for 45 minutes - 1 hour. Remove the meatloaf from the oven and sprinkle the top with the remaining shredded cheese. Place the meatloaf back in the oven and bake until the cheese is melted.

Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing. Garnish with parsley if desired.

Ingredients:

Brownie base:

4 oz unsweetened chocolate

1/2 cup honey/agave

1/2 cup applesauce

1/2 cup almond butter

1/4 teaspoon salt

1/4 teaspoon baking soda

Chocolate ice cream:

2 cups raw cashews, soaked overnight (4 hr minimum)

3/4 cup cocoa powder

2/3 cup honey/agave

1/2 cup coconut oil

1 cup water

Method:

Preheat oven to 325.

Prepare brownie base: Melt together chocolate and honey. Stir in applesauce, almond butter, salt and baking soda. Pour into a greased 9 inch spring-form pan. Bake for 20 minutes. Remove from oven, let cool slightly and place in freezer.

While brownie base is baking, prepare ice cream. Place all ingredients into a high powered blender or food processor and blend until smooth and creamy. Pour mixture over chilled brownie base. Place back in freezer to set, at least 2 hours.

Drizzle with melted chocolate and serve with raspberries and cream.

Ingredients:

½ lb Raw, sushi-grade tuna of choice, diced (I used Yellowfin)

1 Tbsp Green onion, diced

¼ Cup Plain, non-fat Greek yogurt

1 – 1½ tsp Sriracha sauce, to taste.

¼ tsp Garlic powder

Salt, to taste

1 Small cucumber

1 Sliced nori (seaweed) sheet, for garnish

Directions:

Slice the cucumber into ¼ inch thick circles and lay out onto a plate.

Dice the tuna and green onions and throw them into a medium mixing bowl.

Into the bowl, add the Greek yogurt, sriracha, garlic powder and salt. Make sure to taste and adjust the salt to your preference.

Scoop about 1 Tbsp of tuna onto each cucumber and garnish with additional sriracha and sliced nori (if desired.) Alternatively, if you want it to taste even more like sushi, mix some extra minced nori into the tuna mixture.

Ingredients:

3 cups rice flour

2 eggs

1 cup canned pumpkin

1 tsp cinnamon

1 tsp baking soda

7 squirts salmon oil

Method:

Mix dry ingredients together

Stir in wet ingredients

Pour into waffle sprayed with canola oil and bake until set and Serve .

Ingredients: 

2 cups 

1/4 teaspoon garlic powder 

1/3 cup cold unsalted butter (or dairy-free buttery spread - Earth Balance), cut into pieces 

2/3 cup buttermilk (or 1 1/2 Tablespoons apple cider vinegar + enough rice milk to equal 2/3 cup) 

1 cup (2 oz.) shredded cheddar cheese, not packed at all (or Daiya or Follow Your Heart vegan cheese) 

2 extra-large eggs (or 2 large) 

For the Garlic-Butter Sauce: 

1/4 cup butter (or margarine or Earth Balance spread), melted ... 

Method:

Preheat oven to 425°F. 

Whisk together bisquick flour blend and 1/4 teaspoon garlic powder; using a pastry blender or 2 knives, cut in the butter until it resembles coarse crumbs. 

Add milk, cheese and eggs; stir gently until a soft dough forms. Drop heaping 1/3 cups of dough onto an ungreased baking sheet. 

Bake for 12 - 15 minutes. 

The tips and bottoms should be golden brown. If you desire the entire biscuit to be golden brown, baste with garlic butter sauce about the last 5 minutes of baking. 

In a small heat-proof cup, add butter and 1/4 teaspoon garlic powder; melt in microwave for about 20 - 30 seconds. 

Alternatively, you may heat it in a sauce pan on the stove top. Baste warm biscuits with garlic butter sauce and serve warm.

Ingredients:

6 cups chopped romaine lettuce

2 cups strawberries, chopped

8 strips gluten free bacon, cooked and crumbled

½ red onion, diced

1 cup crumbled feta cheese

Dressing:

1 teaspoon garlic, minced

1 teaspoon diced red onion

⅓ cup sugar

⅓ cup white vinegar

¼ cup strawberries, chopped

½ cup olive oil

¼ teaspoon salt

1 tablespoon poppy seeds

Directions:

In a large bowl toss together chopped lettuce, strawberries, bacon, and red onion. In a food processor or blender, add all dressing ingredients and pulse 1-2 minutes until smooth. 

Pour dressing over salad and top with crumbled feta cheese. 

Ingredients:

2 1/2 Carla's Gluten-Free All-Purpose Flour Blend Recipe, plus more for dusting

1 teaspoon fine sea salt (or salt)

1 teaspoon sugar (or sugar substitute)

1 cup (2 sticks) unsalted butter, frozen - preferably overnight, cut into 1/2-inch cubes (for dairy-free try 1/2 cup shortening and 3/4 cup Earth Balance spread)

8 - 9 Tablespoons iced water

1 egg white

2 Tablespoon butter, melted (for double crusted pie, less for single)

Directions:

Add flour, salt, and sugar to food processor fitted with standard chopping blade; pulse to mix well; add frozen butter.

Pulse several times, scraping sides and bottom with provided spatula, as needed, until mixture forms the size of peas and smaller.

Add 1 tablespoon of ice water at a time, pulsing between additions. Use the least amount of water as possible, as too much water will create a tough crust. You want to stop pulsing right before it forms a dough, but when pinched, sticks together.

Transfer dough to a flat surface very lightly dusted with flour; with the palm of your hand, flatten dough to form approximately a 1/2-inch high disk. (Flattening those butter pieces creates a flakier crust.)

Using a pastry scraper or thin, metal spatula, if needed, remove dough from surface and form into 2 disks (I use a kitchen scale for preciseness); and dust lightly dust with flour; wrap each disk, separately, in plastic wrap; refrigerate at 1 - 48 hours.

Remove one disk from the refrigerator, allowing the other to stay chilled. If the dough has been refrigerated for more than 1 hour, allow it to rest at room temperature for about 5 minutes. Roll out disk onto a lightly flour dusted surface to approximately 1/8-inch thick and 12-1/4-inches round.

Place a rolling pin on top of the left side of the rolled dough; using a pastry scraper or thin metal spatula, lift dough up towards rolling pin.

Roll dough around the rolling pin.

Carefully transfer to a 9-inch pie pan.

Press dough down and along sides, allowing 1/4-inch edge to overlap onto rim.

For a single pre-baked crust, freeze dough for 30 minutes before baking; line crust with parchment paper; fill with weights (dry beans, rice, pie weights, etc.); bake at 350°F for 20 minutes; poke holes in bottom crust with a fork; bake an additional 10 minutes. 

For a double crust, brush bottom with egg white. Both prevent a soggy bottom crust. If pre-baking a crust you will need to tent the edges of the crust with aluminum foil (or Martha Wrap) during the actual pie baking once it browns.

Add filling to the bottom pie crust.

Roll out second disk onto a slightly floured surface to 12 1/4-inches; transfer to top of filled pie; seal edges together; trim excess crust to allow a 1/2-inch overhang.

Tuck the extra 1/2-inch under the 1/4-inch overhang of the bottom crust; either using your left index finger and right thumb at the same time, or use the tongs of a fork to seal or crimp.

Cut several slits in the top crust, and open them up a bit or cut out a design (if you don't they may reseal during baking). This allows the steam to escape to prevent a soggy crust.

Baste top crust with egg white; bake as directed by your recipe (pot pies about 40 minutes); after 10 minutes baste with melted butter; baste with melted butter every 10 minutes or until it reaches a golden brown.

Ingredients:

1 lb. Chicken breast, sliced into strips

1 jar Classico Creamy Alfredo Sauce

2 Tbsp Olive oil

1/2 tsp Chopped or crushed garlic

1 tsp Pesto

1 pkg Trader Joe’s Organic Brown Rice & Quinoa Fusilli Pasta 

Directions:

Bring water to boil in a large pot. Add salt if desired. Pour in pasta and allow to cook for 7-10 minutes.

Add cooking oil to pan and heat (I used olive oil). Cook chicken on one side for 7 minutes.

Sprinkle salt, pepper, Italian seasoning (i.e. basil, oregano, rosemary, thyme) on chicken. Turn over for another 7 minutes.

When done, drain pasta and set aside.

Pour alfredo sauce into pot and heat. Add olive oil, garlic, and pesto. Mix and allow to simmer.

Make sure chicken is cooked through (no pink) and put all ingredients on plate.

Top with parmesan cheese and some seasoning to garnish.

If you really want to speed up the cooking time, use precooked chicken strips. For Celiac sufferers, it’s always a good idea to check labels to make sure it’s gluten-free.

Ingredients:

Wrap:

1 package Gluten Free Flour Tortillas

Shredded Chicken:

1 pound skinless boneless chicken breasts

1/4 cup mayonnaise

1 tablespoon tomato paste

2 teaspoons smoked Spanish paprika

1/2 teaspoon kosher salt

1/4 teaspoon garlic powder

2 teaspoons sugar

Red Sauce:

1 recipe Saucy and Smoky Enchilada Sauce

Chiplote sauce:

1/4 cup mayonnaise

1/4 cup plus 2 tablespoons sour cream

1 chipotle chili in adobo, rinsed and seeds removed

1/2 teaspoon kosher salt

1/4 teaspoon garlic powder

2 tablespoons sugar

Latin rice:

1/2 teaspoon kosher salt

1/4 teaspoon onion powder

1/2 teaspoon garlic powder

2 teaspoons sugar

2 teaspoons dried parsley

1 teaspoon dried cilantro

2 cups cooked long grain rice (I used brown rice, but Taco Bell uses white rice)

Beans:

1 1/2 cups black beans, drained and rinsed

8 ounces refried beans (I used Amy’s gluten free refried beans)

1 teaspoon sugar

1/2 teaspoon kosher salt

Serving:

1 cup shredded sharp cheddar cheese

1 cup shredded Monterey Jack cheese

1/4 cup milk

Sour cream

Directions

Prepare the flour tortillas according to the recipe directions. They can be prepared ahead of time and either wrapped tightly and frozen for up to 2 months, or kept wrapped and at room temperature for up to 8 hours. Set the tortillas aside.

Make the chicken. Preheat your oven to 350°F. Place the chicken breasts on a rimmed baking sheet lined with parchment paper or greased aluminum foil. In a small bowl, combine the mayonnaise, tomato paste, paprika, salt, garlic powder, and sugar, and whisk to combine well. Cover the chicken breasts generously and evenly with the sauce. Place the chicken in the center of the preheated oven and bake until the chicken is opaque throughout (about 15 minutes). Once the chicken is cooked, remove it from the oven and allow it to cool for 5 minutes before shredded it with two forks.

Make the red sauce. While the chicken is baking, make the enchilada sauce according to the recipe directions. Set the sauce aside.

Make the chipotle sauce. Place all of the chipotle sauce ingredients in a blender, and blend until smooth. Set the sauce aside.

Make the Latin rice. In a medium-size bowl, place all of the ingredients except the rice, and whisk to combine well. Add the cooked rice, and mix gently but thoroughly to combine well. Set the rice aside.

Make the beans. Place the black bans, refried beans, sugar and salt in a medium-size bowl, and mix to combine.

Assemble the burritos. For each tortilla, place from one end to another across the center of the tortilla a layer of the beans, followed by a layer of the Latin rice, chipotle sauce, shredded chicken, and a layer of the red sauce. Roll the tortilla with both ends open and place, seam-side down, on a serving plate. Cover generously with the red sauce. In a small saucepan, melt the cheddar and Monterey Jack cheeses with the milk over medium-low heat, stirring frequently. Drizzle the top of the burrito with the cheese sauce. Drizzle with sour cream, and serve immediately.