Chicken with Goat Cheese Cream Sauce over Herbed Rice

This is a family favorite. I like to use boneless skinless thighs because we like dark meat. You can use breasts or chicken on the bone. Just be sure to adjust cooking times for meat on the bone. This is also a pretty budget friendly meal. It’s great served with a crisp green salad. I make it in about 30 minutes.

Start the rice:
2 C basmati rice
1/2 C slivered almonds
2 TB Summer savory
2 TB tarragon
4 C stock or water (if using water, add salt after rice is cooked to develop the flavor)

In a hot pan, toast the almonds. Stir and heat for 3 minutes until the nuts release a nice aroma. Add rice. Toast 2 minutes more. Add herbs and liquid. Stir well. Cover and reduce to low. Simmer until rice is cooked through.

For the Chicken and Sauce:

1 lb chicken pieces, rinsed and dried
8 oz mushrooms, sliced
1 medium onion, sliced
2 oz goat cheese
olive oil

Seasoned Flour:
1/2 C brown rice flour
2 tsp black pepper
zest of 1 lemon
2 tsp thyme
2 tsp salt

Heat a little oil in a large saute pan on medium high. Dredge chicken pieces in flour mixture and saute until a nice brown crust is on both sides. About 12 minutes. Remove chicken from pan.

Add onions, 2 TB olive oil, and a pinch of salt. Sweat the onions to translucent. Add mushrooms. Cook 4 minutes more. Add any leftover seasoned flour. Stir to make a roux. Add water to make a sauce, about 3/4 C. I don’t use stock here because the flavor of the seasoned flour is very intense. Then stir in the 2 oz goat cheese. Stir until smooth.

Add the chicken back to the pan. Cover and simmer until the chicken is cooked through.

Serve chicken and cream sauce over rice.

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Sweet Potato Tostadas

Sweet potatoes are pretty much my favorite root. I like making savory dishes with them to help deconstruct the marshmallow casserole culture. I also like serving creamy foods over crunchy foods, which means we eat a lot of tostadas of different sorts. And they are pretty and fun to eat.

For the base:
You can either buy fried tostada shells or make your own from corn tortillas. I brushed a few soft corn tortillas with oil and baked them until crispy. You can brush them with flavor infused oil, like garlic oil or chili oil or use regular vegetable oil and sprinkle with cumin and chili powder. Bake at 375 F for about 10 minutes. ** Put them on parchment paper to prevent sticking and keep char off the tortilla and your pan.

For the sweet potatoes:
1 potato makes 3 tostadas. I bake all of mine when I pick them up from the CSA and keep them in the fridge to use throughout the week.

Mash the peeled sweet potatoes with taco seasoning. Heat through.

 

Pick some fun toppings:

salsa verde, crumbled queso blanco or white cheddar, avocado cubes, chorizo chunks, chopped cilantro, olives

Try it with a poached egg as a brunch tostada!

Herbed Mushroom and Potato Kebabs

If you can fight the pollen, get outside and cook! Veggies are more fun on a skewer. Try this simple side dish with your grass fed steaks.

1/2 lb fingerling potatoes, cleaned, halved, and parbolied
8 oz baby bella mushrooms
1 bunch fresh dill, chopped
1/4 Cup olive oil
salt and pepper

Parboil the potatoes to soften, about 7 minutes. They won’t grill very well unless they are mostly cooked. A knife should just go into them, not cause them to crumble apart. Drain them well and let cool.

Toss mushrooms, potatoes, herbs, oil, salt, and pepper to coat well. Skewer on either metal kebab skewers or soaked wooden skewers. Grill 3 minutes on each side until tasty grill marks form. Handle carefully with tongs.

Place skewers on a HOT grill for quick cooking to prevent dryness

Cooks Tip on Skewers: Soak wooden skewers 20+ minutes in cold water before adding food to them. This will reduce the chance they will catch on fire. However, they will still probably char significantly if you have flare-ups. Burning skewers tend to allow food to all through the grill. Not delicious.

Wild Mayan Nacho Sauce

This is a fabulous cheese-free nacho recipe that all cheese lovers will appreciate. Take some super yum baked sweet potato and turn it into “cheese” sauce. Here’s how!

I made a huge tray of Nachos!

1 baked sweet potato, skin removed
1 Cup nutritional yeast
2/3 Cup filtered water
hot sauce to taste

Whisk together over medium heat until smooth. Let come to a soft bubble. Pour hot nacho sauce over any Latin delight.

My fav combo is seasoned black beans, tomatillo salsa, Wild Mayan Sauce, and chopped avocado– pictured above. This is also a great topping for bake enchiladas, toastadas, or to use as a “cheese” dip. It goes so well with black beans and looks beautiful.

Broccoli & Chard Pie

This is a great veggie pie you can make ahead and freeze. Bake from frozen by increasing cooking time by 15 minutes. Perfect with a fresh fruit salad.

For the pie filling:

1 bunch swiss chard, chopped
1 bunch baby broccoli, chopped
1 small yellow onion, diced
3+ cloves garlic, minced
2 TB olive oil
2 tsp red chili flakes

Add everything to a large skillet and saute over medium until veggies are tender. Set aside.

For the crust:

2 Cups rice flour
1 Cup shredded cheddar
1 tsp salt
3 TB olive oil
1/3-1/2 Cup water

Add flour, salt, and cheese to food processor. Pulse to grind cheese into flour. Slowly add oil. Pulse to make a fine crumb. Slowly add water to make dough come together.

Press dough into pie plate. No need to roll out like traditional gluten dough. Add vegetable mixture. Sprinkle with 1/2 Cup parmesan cheese.

Bake 350 degrees F for 40 minutes.

Split Lentil Crepes with Dijon Sauce

There are tons of ways to make crepes without using regular flour. Beans, legumes, and peas make a great protein source and bind crepes together splendidly. Add grilled chicken and asparagus for a perfect high-protein, high-fiber meal.

For the crepes:

1 1/2 Cups split lentils (any color will do, I like red lentils)
1 1/2 Cups filtered water
5 eggs
1/2 Cup rice flour
3 TB herbs (tarragon or herbs de provence are delicious with the mustard sauce)
1 tsp salt
1 TB black pepper

Soak lentils in water in your blender for about 30 minutes. Add eggs, flour, and herbs. Blend until smooth.

Heat crepe pan with olive oil or butter. Swirl batter through pan to thinly coat. Cook 3 minutes then flip and cook for 2 minutes. This batter will make about 12 crepes.

Crepes can be made ahead and frozen or refrigerated. Reheat in the oven covered.

Dijon Sauce

2 TB rice flour
2 TB olive oil
2/3 Cup water

4 TB Dijon mustard
3 TB red wine vinegar
juice of 1 lemon

Make a roux with the oil and flour. Add liquids and mustard. Whisk rapidly. Serve immediately.

Bread Pudding with Turkish Apricots

This is a great way to savor every last piece of that expensive gluten-free bread. If you eat gluten, this recipe accommodates regular bread cubes interchangeably. Dried fruit is a great addition to bread pudding. The chewy texture of the apricots compliments the soft pudding very well.

A budget friendly tip on breads: save you scrap heels and stale bread pieces in a gallon size freezer bag. These pieces can be used for on-the-spot crumbs, crouton cubes, or puddings like this!

5 cups bread cubes
1 1/2 Cups milk
3 eggs, separated
1 1/2 Cups sugar divided
2 tsp nutmeg
4 oz chopped Turkish Apricots

Mix milk, egg yolks, 1/2 the sugar, nutmeg, and apricots in a large bowl until sugar dissolves. Add bread cubes and stir to coat evenly. Gluten-free bread will absorb the “custard” very quickly.

Whip egg whites and remaining sugar until stiff peaks form. Fold meringue into soaked bread cubes.

Transfer mixture into a buttered souffle dish. Bake in a water bath at 350 degrees F for 45 minutes.

Chili Orange Chicken

Marinade for 6 chicken pieces:

Juice of 1 large orange
zest of 1 large orange
3 TB Asian garlic chili sauce
1 TB raw sugar
1 tsp salt
1 TB gluten-free soy sauce

Whisk marinade together in a large zipper bag. Add chicken pieces. Massage marinade into chicken. Let rest in the fridge for 20 minutes or up to over night.

Heat cast iron pan to high. Dump chicken and marinade into hot pan. Cook chicken 4 minutes and spoon marinade over to glaze. Finish cooking in a hot oven or by turning heat to low and covering tight.

Watermelon Radish and Goat Cheese Salad

Watermelon radishes are awesome. This sweet find came in my CSA box so I turned it into a salad topping to swoon over.

Layer 1: 1 head green leaf lettuce, torn
Layer 2: 1 Cup sunflower seeds
Layer 3: 1 watermelon radish, shredded
Layer 4: 1 Cup goat cheese crumbles

Dress with:

1/4 Cup red wine vinegar
1/4 Cup olive oil
1 TB raw sugar
salt and pepper

Whisk together and sprinkle over salad. Serves 2 people like me.

Mushroom and Arugula Quesadillas

As a gluten-free girl, I don’t get to use my panini press very often. I decided to take it out again because it is AWESOME and has tons of uses other than sandwich making. Also, the gluten-free tortillas you can easily find in the freezer section at most natural grocers kind of taste like card board. Grill marks really improve things! If you don’t have a panini press, an indoor grill pan or you outdoor grill are awesome for this.

4, 12 inch tortillas
8 slices havarti cheese
1 bunch arugula, washed and chopped
1 bunch beech mushrooms, separated
1 lb cooked bacon or prosciutto

Olive oil for grilling

Grill mushrooms with oil until grill marks form. I leave the beech mushrooms in clumps so they are easier to grill. Divide filling ingredients equally among tortillas. Put the cheese on the bottom layer for easy melting and to seal the tortilla.

Fold and press between hot panini grill. Cheese will melt in about 4 minutes on a panini press. Grill 3 minutes per side on a grill or grill pan.

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