Tag Archives: Glutenfree

Pineapple Chicken Curry

Improvised a nice curry for dinner tonight, so no measurements, just inspiration :)

I marinated chicken with curry powder, garlic, salt, pepper, soy sauce and browned it. Next I added a lot of veggies (onions, carrots, red pepper, zucchini, pineapple -fruit, I know). Added chicken stock and coconut milk and seasoned it in the end with some of the pineapple juice, sesame oil, salt, pepper, and a little sugar.

For the rice I used chicken stock, curry powder, salt, and raisins and added a little coconut milk and pineapple juice as well after cooking.

The family liked it as well, except Sarah who doesn’t like raisins in savory food anymore since today ;)

Pull the Pork

Made some awesome pulled pork on Sunday when we had sideways rain all day. Super easy to toss it in the slowcooker (If yours does browning, you don’t even have to use a second pot), while I was making lunch and it was ready for dinner! (No gluten, dairy, or eggs in this ;)

Ingredients

  • 3 tbsp sugar
  • 2 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • salt and freshly ground pepper
  • 3-4 lbs boneless pork shoulder, bone-in (if possible)
  • 2 teaspoons vegetable oil
  • 1/2 cup apple vinegar
  • 2 cups water
  • 3 tbsp tomato paste

Mix all the spices and rub generously over the pork shoulder. Brown the meat from all sides in a little oil ~5min. Remove the meat, and add the rest of the ingredients and loosen all the brown bits. Add the meat and liquid into your slowcooker and cook on high for 5 hours or on low for about 7.

Now remove the meat and reduce the liquid down to about half (10-15min). Pull the pork apart (mine was so soft, I just had to press it lightly with my fingers), remove any fat and the bone. Taste the cooking liquid, add salt, sugar, vinegar, hot sauce to taste and mix as much with the meat as you like it to be juicy :)

Serve on fresh rolls or corn tortillas with coleslaw. (Coleslaw: Finely cut 1/2 lb green cabbage and mix with salt, pepper, sugar, lemon juice, vinegar, oil, and 2 tbsp mayo/Vegenaise for egg-free)

Enjoy & Guten Appetit! :)

Polenta Cake (gluten-free, egg-free, dairy-free)

These came up moist and crumbly. The polenta had quite a bite too it, so I will soften/pre-cook it a little next time.

Ingredients

  • 1 1/4 cups gluten-free flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp of xanthan gum or guar gum
  • 1/2 tsp salt
  • 1 cup Bob’s Red Mill Gluten-Free Polenta
  • 3 large free-range organic eggs, alternatively use 3 tbsp of flaxseed meal and 9 tbsp of water
  • 1/2 cup light vegetable or extra light olive oil
  • 1 3/4 cups packed organic light brown sugar
  • 3 very ripe medium bananas, mashed into puree (about 1 cup)
  • 1/3 cup coconut milk, milk, or other non-dairy milk
  • 2 tsp bourbon vanilla extract

Directions

  1. Preheat oven to 350F/175C.
  2. Prepare a 10″ x 13″ (25x25cm) baking pan by lining it with greased parchment.
  3. Mix the dry ingredients except the sugar.
  4. If using, mix flaxseed meal and the water and set aside for 5 min.
  5. Mix the wet ingredients with the sugar. Use a hand mixer.
  6. Pour the batter into the prepared baking pan.
  7. Bake in the center of a preheated oven for 33 minutes, or until done.

    Check the center for doneness with a wooden pick. The cake should appear slightly golden brown at the edge, firm to a light touch.

Zucchini Muffins (gluten-free, dairy-free, and egg-free)

Made these muffins for my kids, when they went to a birthday party without gluten-free birthday cake and we liked them a lot… so much that I couldn’t take a picture before they were all gone ;)

Ingredients

  • 1 cup finely shredded unpeeled zucchini
  • 1 tbsp sugar
  • 1 tbsp flaxseed meal + 3 tbsp water
  • 3/4 cup Gluten Free All Purpose Flour (e.g. Trader Joe)
  • 1/2 cup sugar
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp ground cinnamon
  • 1/4 cup canola oil
  • 1/2 cup chopped walnuts
  • 1/4 cup chopped raisins

Directions

  1. Preheat your oven to 175C/350F.
  2. Shred the zucchini and mix it with the tbsp of sugar and let sit in a sieve over a container. The sugar will draw out moisture. You can discard the water.
  3. Mix flaxseed meal with 3 tbsp water and set aside for 5 minutes. (If you like it, you can use an egg instead)
  4. Mix all dry ingredients.
  5. Combine the flaxseed meal mixture and oil; carefully stir into dry ingredients just until moistened.
  6. Fold in the zucchini, walnuts and raisins.
  7. Coat 6 large muffin cups with cooking spray or use paper liners; fill three-fourths full with batter.
  8. Bake for 22-25 minutes or until a toothpick comes out clean.
  9. Cool for 5 minutes before removing from pan to a wire rack.

Ten Leaves Bistro – Great Vietnamese food

Went to visit Ten Leaves (at 12th & Jackson in the ID) with my son on a Saturday for lunch. The other guests were about 10 older Vietnamese couples – I take that as a good sign :)

I had the Bánh xèo (vietnamese Crêpe), which was not on the menu, but was on the specials board. It was delicious and exactly, what I was craving. Now the kicker: It happens to be gluten, dairy, and egg free. It’s made with rice flour and water (sometimes coconut milk as well) and is filled with pork, shrimp and bean sprouts. Of course, you get a big plate of greens to fill it with, so it makes quite a balanced meal!

My son always orders the chicken vermicelli, but this time I got him the tray with rice paper. So much fun! You dip the rice paper into hot water and fill it with the chicken, vermicelli, greens, mint, basil, sprouts, and add a little of that awesome fish sauce. We love hands-on meals, especially if they taste this good :)

(Also posted this on Yelp)