The South has Returned - Cornbread and Chicken

Allison Jacobs made these two recipes for dinner group last month. She found the recipes on food.com and just converted them into GF goodness. I can't wait to try the cornbread! 

Rosemary Cornbread

Ingredients

• 1 (8 ounce) packages of Bob's Red Mill Corn Bread
• 1 cup cream or 1 cup half-and-half
• 2 eggs
• 1/2 cup frozen corn
• 1/4 cup finely diced red peppers
• 1 tablespoon minced shallots
• 1 tablespoon roughly chopped fresh rosemary leaves ( no stems)

Directions

1. Spray a 9x9-inch square pan with non-stick oil and coat with granulated sugar.
2. In a mixing bowl, combine all ingredients and mix thoroughly.
3. Pour mixture into cake pan and bake in a preheated oven for 30 minutes at 300 degrees F.
4. Raise temperature to 325 degrees F and bake an additional 20 minutes.
   For other great recipes go to http://www.food.com/recipe/rosemary-cornbread-103261
   

   Cha Cha's White Chicken Chili

   Submitted By: Cathy Prep Time: 10 Minutes Cook Time: 20 Minutes Ready In: 30 Minutes Servings: 4

   "Delicious white bean chili. Cha Cha says: 'It's kinda spicy, so watch out!' Substitute mild green chiles for the jalapenos if you're scared! Use more chicken and cheese as desired."
   INGREDIENTS:

   1 tablespoon vegetable oil 1 onion, chopped 3 cloves garlic, crushed 1 (4 ounce) can diced jalapeno peppers 1 (4 ounce) can chopped green chile peppers 2 teaspoons ground cumin

   1 teaspoon dried oregano 1 teaspoon ground cayenne pepper 2 (14.5 ounce) cans chicken broth 3 cups chopped cooked chicken breast 3 (15 ounce) cans white beans 1 cup shredded Monterey Jack cheese

   DIRECTIONS:

   1.	Heat the oil in a large saucepan over medium-low heat. Slowly cook and stir the onion until tender. Mix in the garlic, jalapeno, green chile peppers, cumin, oregano and cayenne. Continue to cook and stir the mixture until tender, about 3 minutes. Mix in the chicken broth, chicken and white beans. Simmer 15 minutes, stirring occasionally.
   2.	Remove the mixture from heat. Slowly stir in the cheese until melted. Serve warm. Allison got this recipe from allrecipes.com http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=22302&origin=detail&&Servings=4

Jambalaya, Quinoa and Brussel Sprouts

Marc Bradford made these delicious food items for dinner group last month. Not only is it GF but it's also really healthy! 

Crockpot Jambalaya

Ingredients:

·         1 large onion, chopped (about 1 cup)

·         1 medium green bell pepper, chopped (about 1 cup)

·         2 medium celery ribs, chopped (about 1 cup)

·         3 garlic cloves, finely chopped

·         1 (14.5 ounce) can diced tomatoes, undrained

·         1 (14.5 ounce) can Crushed Tomatoes, undrained 

·         2 cups smoked sausage, chopped fully cooked

·         1 tablespoon parsley flakes

·         2-3 Bay leaves 

·         1/2 teaspoon salt

·         1/4 teaspoon pepper

·         1/4 teaspoon red pepper sauce (Optional) 

·         3/4 lb medium shrimp, uncooked peeled deveined, thawed if frozen

Directions:

Mix all ingredients except shrimp in slow cooker.

Cover and cook on Low setting for 7 to 8 hours (or High setting for 3 to 4 hours), or until vegetables are tender.

 Stir in shrimp; cover and cook on Low setting about 1 hour or until shrimp are pink and firm.

 Serve with rice.

Quinoa Salad With Black Beans and Mango

Ingredients:

 1 mango, peeled and diced small

 1 red pepper, seeded and diced as small as you can get it

 1 cup chopped scallion

 1 cup chopped fresh cilantro

  2 tablespoons red wine vinegar

  2 tablespoons grapeseed oil

 1/4 teaspoon salt

 2 cups cooked quinoa, cooled

  1 1/2 cups black beans, drained and rinsed (a 15-ounce can)

Cooked chicken, scallops, or any other meat you would like

Directions:

Combine the mango, red pepper, scallions, and cilantro in a mixing bowl. Add the red wine vinegar, grape seed oil, and salt and stir to combine. Add the quinoa and stir until everything is well incorporated. Fold in the black beans and meat. Serve immediately or let it sit for a bit to let the flavors meld.

 Creamy Brussel Sprouts:

Cut 12-15 Brussel Sprouts into halves or quarters (Par boil)

Sauté:

1 small onion finely chopped

 2-3 minced garlic cloves

1/4 stick butter

 Add:

1 tsp fancy thyme

1/2 tsp nutmeg

 Add:

 1/2 pt coffee cream or light whipping cream

Pour mixture over brussel sprouts. Generous parmesan cheese on top. Bake at 350 degrees for 30 minutes. 

   

Activity this Thursday!

Come frost gluten-free cookies with some gluten-free friends!

March 10

7:30 p.m.

Wilk 5519

Curried Chicken Salad... MMM!!!

This is about the greatest, fastest, easiest, and most DELICIOUS salad you might ever make. I got all the people I work with to fall in love with it.

Everyone seems to be falling in love right now. I'm falling in love with this chicken salad.

It's from here.

• 6 tablespoons nonfat plain yogurt
• 1/4 cup low-fat mayonnaise
• 1 tablespoon curry powder
• 2 cups cooked, cubed chicken breast (or canned!)
• 1 ripe but firm pear, diced
• 1 stalk celery, finely diced
• 1/2 cup dried cranberries
• 1/4 cup sliced or slivered almonds
• Some sort of gluten-free bread to eat it on
• 2 cups sprouts

1. Combine yogurt, mayonnaise and curry powder in a large bowl. Add chicken, pear, celery, cranberries and almonds; toss to combine.
2. Top each sandwich with 1/2 cup chicken salad and 1/4 cup sprouts.

Vwah lah! Simple and super great.

NEW PROVO GF BAKERY!!

Ladies and gentlemen, I have great news! Probably the best news since I found out Pizza Pie Cafe sells gf pizza. Are you ready?!

There is now a gluten-free bakery in Provo!! I never thought the day would come that we would have one so close by but my dreams have come true. It's called...

As you can probably tell I am super excited about this and have already been the happy recipient of some of their product. I have been eating their multi-grain bread for a week now and am pretty much in heaven! It tastes so normal!! It also is regular size! When I brought it home my roommate had just bought some normal bread from Great Harvest, and to my utter joy my loaf was bigger than her loaf! That never happens, ever!

So far I have made French toast, toast and tuna melts with it. The tuna melts were the best because it seriously tasted so good and normal. One of the best things about it is that it is moist and not incredibly dense like other gf breads. It also does not cut my mouth up when I eat it toasted, that is also a rare find.

So, as you can see I am pretty much in love with this new bakery and can't wait to try their other products. Oh I almost forgot the most amazing part... the bread only costs $5.75 for a full-sized loaf! It's a miracle from the gf gods!

~Leesa Allison

New Grains Gluten Free Bakery
Contact us for an up to date product list
801-687-5274
newgrainsgfbakery@gmail.com

Chicken Alfredo

Our February activity was a dinner with a dessert exchange. The winner of the dessert exchange was Kayla Smith with her chocolate covered pretzels she bought from the Corner Market. They just put in a new gluten-free section! So exciting. Anyway, Kayla was the lucky winner of a Pizza Pie Cafe gift certificate.

Try making the recipe for the Chicken Alfredo that Lindsay made. The noodles were donated from a great guest speaker, Michelle Snow, we had come in January. She found them at an Asian foods store. If you buy them there they are cheaper.

Ingredients

• thin cut boneless skinless chicken breast
• broccoli heads
• mushrooms
• 1 jar of creamy alfredo sauce (I use Prego Creamy Alfredo)
• 1 cup milk
• 1/2 cup montery jack cheese
• 1/2 cup parmesean cheese
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp rosemary
• dash of salt and pepper

Directions

1. Place 2 tbsp of olive oil in a frying pan. Add all of the spices with the veggies and mushrooms. Sauté for 2-3 mins. Add chicken breast when done cut into slices
2. Boil a box of rice pasta. With the hard Asian-style rice noodles, it may be a good idea to soak them in water for a couple of hours because they don’t cook through very easily.
3. In a sauce pan add the jar of alfredo 1/2 cup milk and cheeses all together let simmer.
4. In a deep dish baking pan add cooked rice pasta, chicken and veggies then sauce stir well together. You can add any type of cheese on top that you like I add parmesan and monterey jack. Place in oven at 375 degrees and bake for 40 minutes.

~Lindsay Bell

Chocolate Chip Sour Cream Cake

Here is a delicious recipe that one of our awesome club members, Kelsey Casey, sent in. It seems pretty simple and sounds delicious. Try it out!

Combine in a large mixing bowl:

2 Cups sifted All Purpose flour (exchange 1:1 the flour with GF flour. An all purpose GF flour mix with garbanzo beans turns out best.)

1 ½ Cup granulated sugar

1 tsp baking powder

½ tsp salt

½ tsp baking soda

1 1/3 cup sour cream

2/3 cup butter (must be real butter)

1 tsp vanilla

3 eggs

Beat 3 min. on medium speed, then pour 2/3’s batter into well greased and floured 9X13” baking dish.

In a small dish combine:

½ cup granulated sugar

1 tsp cinnamon

Sprinkle half of sugar-cinnamon mixture over batter. Sprinkle 1 (6oz) package of chocolate chips over sugar. Then cover with remaining batter; then remaining sugar.

Bake at 350 for 35-40 minutes.

Activity- Dessert Exchange!

Thursday, Feb. 10th

Wilk 3280
7:30 p.m.

Bring a store bought, pre-packaged dessert to share

Pizza Pie Cafe gift certificate for yummiest dessert!

Chicken Alfrado Rice Pasta will be served

Activity this Thursday!

This is a reminder for our soon coming Cooking Demonstration done by Michelle Snow on Thursday, Jan 20 - very soon!

She will be making... drumroll please...

pumpkin chocolate chip pancakes and caribbean chicken with rice

and showing us the doable and affordable method to cook gluten-free!

Come at 7 PM to 5519 of the Wilkinson Center to meet with us and share goodness and loveliness. See you then.

-Lindsey

Welcome Back Celiac!

It's the start of a new semester and you know what that means? More recipes on the blog! To start us off here is a recipe from our president, Lindsey, at our first dinner group of the semester. The soup was delicious and with its delightful warmness it prepared me to handle the torturous cold outside!

Cheesy Chicken Soup

2-3 cups diced carrots

1/2 onion, chopped

1 1/2 cubes butter

3/4 cup GF flour mix

6 chicken bouillon cubes

2 cups chicken, or 4 large chicken breasts, cooked and shredded

peas and/or broccoli - however much you like!

1/4 pound Velveeta cheese, cubed

2 cups celery, chopped

3-4 potatoes, chopped

In a large stockpot, cook carrots, celery, and onion in 2/12 quarts water for 10-15 minutes. In the meantime, melt the butter in a small saucepan. Stir in the flour until bubbly. Add butter and flour mixture to the stockpot. Add chicken, potatoes, Velveeta, peas, and broccoli to the stockpot. Continue to cook on medium heat until vegetables reach desired softness. Season with salt and pepper if desired.

Lindsey brought delicious store bought bread sticks, they were so good! We hope to see you at all of our fun activities this semester! Have a great winter semester and enjoy new GF recipes!!

Leesa Allison

Spooky Brownies

I made these little guys this past weekend. They were really fun and tasty!

Try making them, it's super easy and fun!

I got it from a great website by General Mills: liveglutenfreely.com. They have a lot of quick recipes.

Here is the link to make these spooky characters: http://www.liveglutenfreely.com/recipes/default.aspx?tab=3&sb=0

Leesa

Mustard Chicken

Sautéed chicken in mustard-cream sauce

4 boneless skinless chicken breast halves

¼ tsp Course salt and ground pepper

2 tablespoons olive oil

¼ cup chicken broth

½ cup heavy cream

2 tablespoons Dijon mustard

1 teaspoon dried tarragon

1. Sprinkle each chicken breast salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the chicken. Sauté until cooked through, 10 to 12 minutes, turning once. Transfer to a plate or wrap in tinfoil; keep warm.

2. Sauce: Pour the broth into the hot skillet; cook, stirring, until reduced by half, about one minute. Whisk in the cream, mustard, and tarragon. Cook, whisking, until thickened, about 2 minutes.

3. Pour any accumulated chicken juices into the sauce. Right before serving, drizzle the cream sauce over the sautéed chicken put on rice.