Tag Archives: gluten-free recipes

Crock-pot Chicken Tostadas

21 Mar

Between changing work schedules, increased school work, and prepping for my internship placement I have even less time than I had before. I should know by now that whenever I feel like I have no time, it can always be less.

I have started taking time for myself during all of this, though. I started running (okay, so I walk and my friend runs), and riding my bike with my husband. I have also tried to cut down on cooking time without sacrificing flavor or nutrition.

I have also embraced one of the best kitchen inventions ever: my crock-pot. I try now and then to make something in it, put it away, and forget about it. It should just live on my kitchen counter. This week I made spicy chicken in the crock-pot that we enjoyed all week. Monday was tostadas, Tuesday was nachos, Wednesday was a burrito bowl, and today I’ll take the remainder for lunch. Easy.

Crockpot chicken tostada 3 18 13

Here is what you’ll need:

1 onion, sliced thickly

4 chicken breasts (I tossed mine in frozen)

2 7-oz. cans of Herdez Salsa Ranchera (which I can only find at my local Save Mart Supermarket)

2 c chicken stock

1 14-oz. can corn kernels

1 14-oz. can black olives (my husband can’t do without)

1/4 – 1/2 c taco seasoning (I use McCormick’s blend)

1 Tbl garlic salt (also McCormick’s – the California Style Garlic Salt)

Here we go:

In the morning, place the slices of onion on the bottom of the crock-pot. Add the chicken, 1 (ONE) can of salsa ranchera, and stock. 1/4 c taco seasoning, and garlic salt. Set to high and walk away.

When you’re just about ready to eat (or get home), the chicken should be falling apart. Shred the chicken (I scooped mine onto a cutting board for this), and pour the liquid into a fat separator. Throw the shredded chicken back into the crock-pot, add some liquid back (to your liking), add the corn and olives, and a bit more taco seasoning to taste. Also add the SECOND can of salsa ranchera to taste. Note: I used HALF of the SECOND can at this point, and used the other half to add to some rice I had made.

Serve however you like! Next time I think I’ll make my flour tortillas to go alongside. Mmm.

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Scones, anyone?

6 Jan

I have to admit that although these delicious morsels were meant to be scones, they actually have a consistency similar to a perfectly flaky biscuit. Either way, they are absolutely delicious. I think I may try cutting biscuits from this dough and make some gravy to go along with them. Mmm.

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You’ll need:

1 c sorghum flour

1/2 c potato starch (not potato flour)

1/2 c white rice flour

3 tsp baking powder

1 tsp xanthan gum

1/4 tsp salt

6 Tbl butter, chilled and cubed

1.5 c heavy cream

Preheat oven to 400 degrees F. In a large bowl combine dry ingredients, and whisk to combine thoroughly. Add butter, and using a pastry cutter, fork, or fingers, cut in until it resembled rough gravel. I use my hands and squeeze or squish the butter between my fingers until I get the consistency I want. Add cream and mix to combine (again, I use my hands).

Knead until combined and smooth. Pat into a round about 1 inch thick.

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Slice into six (6) wedges. Or, if you’d like to try biscuits, this is where I’d use a 2-3 inch round cutter.

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Bake for 20-30 minutes or until golden and aromatic.

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I devoured mine topped with strawberry jam and a cup of tea. They are flaky, chewy, and have a wonderful texture. You will not be disappointed!

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GF French Bread? Got it.

7 Aug

Boy, oh, boy. The other night I set out to do an experiment and the results were impressive. There was a lot of hypothesizing, measuring, and recording, and then I threw science to the wind and decided to wing it. What exactly was this experiment? French bread. Well, gluten free french bread. I knew the dough I use for my flatbread and cinnamon rolls  was awesome, so I put it to the test yet again. I’ve also used the dough to make calzones in the past, but think I forgot to post the recipe (I’ll get there).

What ended up happening was miraculous. Now, let me admit that this wasn’t super-duper crunchy on the outside with a super soft, fluffy inside, but it was the closest thing I’ve had to french bread yet. The fact that I was able to eat it straight out of my oven made it even better, mind you.

It was delicious with butter, or paired with the meatballs I made that night too (recipe to come). The crust reminded me of an odd texture of Dutch crunch bread and a baguette, and the inside was chewy and sopped up the marinara sauce I dipped it in wonderfully.

You will need:

1 Flatbread dough recipe 

Parchment paper

Olive oil

Egg yolks, or an egg wash of your preference (I used the yolks from the eggs in the recipe since they get tossed anyway)

Baguette pan (I have one like this)

Here we go:

Preheat the oven to 375 degrees F. Make the dough. While the dough is mixing, tear off a rather large piece of parchment (I never measure, sorry). Drizzle it with a little olive oil so the dough doesn’t stick to it. Note: I always wear latex (or nitrile) gloves while working with this dough so it doesn’t stick to me.

When the dough is thoroughly mixed, turn it out onto the oiled parchment. Make sure to oil your hands/gloves as well. Flatten the dough into a rectangle about 9 x 15 inches or so. Again, I didn’t measure, and always regret it. Using the parchment, roll the dough onto itself as if you were making cinnamon rolls, and tuck the ends in on themselves a bit.

 

Once you’ve rolled up your dough, cut off about half of the parchment. Why? YOU MUST KEEP PARCHMENT BETWEEN THE DOUGH AND THE BAGUETTE PAN. All caps is annoying, but that point is very important. A con of gluten free baking is that the dough is often quite sticky or loose. The dough will seep right through the holes in the bottom of the pan and you won’t be able to remove it to eat.

 

Let rise for about 20 minutes. Mine began within the length of the pan and as you can see in the above photo, it was well on its way to pouring over. Half way through rising it occurred to me to slice the dough like you might a glutenous baguette. It isn’t the prettiest thing you’ve ever seen, I’m sure, but it is delicious nonetheless. Worth it, I say.

When the baguette is just about pouring over uncontrollably, brush it with the egg yolks or egg wash. Bake for roughly 25 – 35 minutes. Again, I am horrible at really keeping track of measurements or time since I was making the rest of my meal at the same time. I believe my baguette baked for about 35 minutes, and I could smell it when it was just about done. And it smelled divine, let me tell you.

 

Boom. There you have it. I admit I ripped a huge piece off of the end and doused it in balsamic vinegar and devoured it promptly. You can see the soft inside and crunchy outside when it is nicely sliced.

 

If any of you out there try this recipe and have any feedback, I’m dying to hear it! Enjoy!

 

Biscuits and Gravy, Baby.

29 Jul

Sunday mornings were always something to look forward to when I was little.  Although there was never quite a formal breakfast of any kind (that I can remember) someone was always making something delicious. My mom would make her mom’s paper pancakes, or my dad would make biscuits and gravy. This is all pre-GF of course, so I had to find alternatives. I had tried one biscuit recipe, and although it was delicious it isn’t the type I remember having with my gravy. So, I threw together some ingredients based on the many recipes I’ve browsed over the last two years and I came up with a pretty tasty biscuit. It is even better sopping with rich country gravy. Scroll down for both recipes, and happy eating!

Biscuits:

1 c cornstarch

1 c sorghum flour

4 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1.5 tsp xanthan gum

4 Tbl butter, chilled and cubed

1 c milk

2 egg whites

Preheat oven to 425 degrees F. Combine dry ingredients, and whisk to incorporate thoroughly. Add butter, and using your fingers (or forks or pastry cutter) cut the butter into the dough until the mixture resembles grainy sand … or sand with a few delicious butter pebbles. Add milk and egg whites and combine thoroughly with a fork. I’m sure you could roll the dough out and cut biscuits, but I am always too hungry to do all that, so I spooned 13 biscuits (a baker’s dozen) onto a baking sheet lined with parchment.

Bake for roughly 15 minutes, or until the tops begin to brown and it feels slightly firm to the touch (be careful, obviously – they’ll be hot). The insides are light and chewy, and the sorghum flour gives them a rich flavor that just screams for honey, or in this case divine country gravy.

Gravy:

1.5 c ground sausage

4 Tbl butter

1/2 c sorghum flour (or any flour of your liking)

4 c milk

Heaping Tbl corn starch

Salt and pepper

1/2 tsp Old Bay seasoning

1/2 tsp onion powder

Seasonings to taste (whatever you like)

Start off by frying up the sausage, anticipating the delicious fat that will eventually come forth into the pan. I actually used the 4 Tbl of butter only because the sausage I used produced very little fat, so use as needed. Add the 1/2 flour and cook for a minute or two with the sausage. Add 3 (THREE) cups milk and stir to combine. Let cook for a few minutes to thicken up. Add salt, pepper, Old Bay, onion powder, and whatever other spices you may be using. I sometimes add sage in the Fall or seasoning salts if we have them on hand. Mix the cornstarch with the remaining 1 (ONE) cup of milk and add to the pan. Stir to combine and let it cook for a few minutes until it thickens to your desired consistency. Slather your biscuit with the hot, bubbling gravy and enjoy!

Feedback for Urban Wifery wanted!

29 Mar

Good morning, everyone!

As I mentioned a few posts back I have plenty of posts on the way, but before I get to them I’d like to throw this one out there.

What is this post about? Feedback!

I am all about improving, evolving, changing, and am open to constructive criticism. Lately I have been hearing all kinds of constructive and helpful things that is inspiring me to really do some improving here on Urban Wifery.

I would LOVE to hear what you have to say about Urban Wifery – the posts, the recipes, the site itself, the design, the feel, etc.

Here is what I’ve been hearing:

– More ORIGINAL gluten-free recipes (for those of you who don’t know, I have am gluten intolerant – hence most of baked goods being gf)

– More recipes in general

– If it is going to include gluten-free things, really fine-tune the site to be geared as such

– More crafts

– The site could use some color

– Posts more often

What do you think? Please, please, please feel free to tell me what is on your mind! I’m totally open! Feel free to comment, or email me at kali@urbanwifery.com with your thoughts.

Thanks, as always,

Kali

Gluten-free Crepes with Orange-Blueberry Sauce

2 Mar

One of my first gluten-free recipes was for crepes. Why? They are so easy, you can top them, fill them, or shovel them, and it translates into a gluten-free recipe pretty well. I had a recipe that I loved, but have since forgotten it (that’s what I get for not writing it down), so I tried this one this morning. It can definitely be improved, but it is a start.

Crepes:

1 c brown rice flour

1 Tbl sugar

1.25 c milk (I used Lucerne Lactose-free milk and it works just fine)

2 eggs

1 tsp vanilla extract

zest of an orange (optional)

In a mixing bowl (or measuring cup, which is what I used), combine the ingredients thoroughly. I like using a clear bowl so that I can make sure all of the flour is incorporated. Heat a frying pan, slap in a dab of butter, a spray of oil, or whatever you like to use. The batter should be very thin. Pour (or scoop with a measuring cup of your liking) the batter into the fry pay and swirl to coat most of the pan. If you’re lucky enough to have a crepe pan, have at it. As for how long to wait before you flip it – I flip mine as soon as they hold together and aren’t runny. I have a new stove that I am getting used to as well, so the timing may vary. I flip them onto a plate, parchment, or whatever I have on hand until serving. Serve with orange-blueberry sauce and enjoy!

Orange-blueberry sauce:

1.5 c frozen blueberries

3 Tbl sugar

Juice of one orange (I used the orange I zested for the crepes)

Splash of Port (optional)

Simmer on medium until it has reduced to a syrup-like consistency. Spoon onto buttered crepes, top with whipped cream (or my favorite – Cool Whip) and enjoy.