Gluten & Dairy Free Chicken Stroganoff

Gluten & Dairy Free Chicken Stroganoff

Many people who suffer from Celiac disease are also unable to digest dairy products. Luckily for us, there are more and more great tasting dairy free alternatives hitting the market everyday. My boyfriend recently brought home a new gluten free, dairy free sour cream product. I can’t tell you how excited I was(still am).  It’s made from Lima beans, rice, oats, coconut oil and a few other ingredients. They definitely nailed the robust, sour taste of sour cream.

Gluten Free, Dairy Free Sour Cream

Almost every year, when the weather starts to get cooler and the days get shorter, I find myself craving stroganoff. I used to do the usual beef stroganoff, but as I am cutting down on my beef consumption, I opted for chicken instead.

My gluten and heavy cream sauce loving boyfriend had no problem finishing his dish of stroganoff, so you might even serve this to your friends. Don’t tell them it’s gluten and dairy free. They’ll never know!

Gluten & Dairy Free Chicken Stroganoff

2 Chicken breast, boneless & skinless, cut into 1 inch pieces

1 c. Brown rice flour

1/4 tsp. Cayenne

1/2 tsp. Sea salt

1/4 c. Olive oil

1/2 c. Red onion, diced

1/4 c. Garlic, diced

6 – 8 oz. Crimini or other mushrooms, medium slice

1 tsp. Sea salt

1 tsp. Thyme, dried

1/4 tsp. Red pepper flakes

1/4 – 1/2 c. Red or white wine

1/2 c. Chicken broth

16 oz. Dairy Free Sour cream

1/4 c. Parsley, chopped

4 – 8 oz. Linguini Style rice noodles, uncooked

Sea Salt & Pepper to taste

 

Follow directions on package to prepare noodles. Let rest.

Linguini Style Rice Noodles

Combine flour with cayenne and sea salt. Add chicken and toss to coat.

Heat 2 tb. olive oil on high heat in a large skillet. Add chicken pieces to hot pan and brown on all sides. When chicken is done, remove from pan leaving excess oil and set aside.

Add 2 tb. olive oil, onion and garlic to pan. Saute until slightly translucent.

Add mushrooms, salt, thyme and red pepper. Saute.

As the mushrooms cook down, add wine and chicken broth. Let cook and reduce for a few minutes. Reduce heat to medium – medium/high.

Cook down mushrooms with onion, garlic, seasoning, wine and chicken stock.

Whisk in sour cream and let simmer for 5 minutes. Add salt & pepper to taste.

Chicken Stroganoff Sauce

Serve sauce over rice noodles, top with chicken pieces and sprinkle with parsley.

Gluten & Dairy Free Chicken Stroganoff

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Cashew Ginger Chicken Salad

Cashew Ginger Chicken Salad

My friend’s, Dan and Champion,came visit from the coast this weekend. Dan said he had been craving some of my home cooking. This salad is one of his favorites. Generally any place I take this salad, people are asking for the recipe and it’s usually eaten very quickly. You can also layer this salad with cream cheese and sweet and sour sauce for a great dip. I’ve always made this recipe with peanuts before, but I’m not so into peanuts anymore and so many people can’t have them. So, this time I used cashews. I will probably never use peanuts again. You certainly can still use them, if you totally love peanuts. Almonds would be great substitution as well, chicken and almonds are almost always good together.

Serve this chicken salad over greens or rice, on a sandwich, as a dip or on a cracker for a bite size appetizer.

This time I served it over raw spinach with steamed rice and sauteed greens beans and cherry tomatoes. Everyone happily cleared their plates. 🙂

Cashew Ginger Chicken Salad

Cashew Ginger Chicken Salad

2 Boneless skinless chicken breast, cooked and shredded

2 medium Carrots, shredded

1/4 c. Cilantro, chopped

1/4 c. Green onion, diced

2 Tb. Garlic, minced

2 Tb. Ginger, minced

1 c. Cashews, chopped

1/4 – 1/3 c. Coconut aminos, Wheat free tamari or soy sauce

(coconut aminos are slightly sweeter and a little less salty then regular soy sauce)

1/4 – 1/3 c. Sesame oil

2 Tb. Lemon or lime juice

Sea salt and Pepper to taste

I medium bowl, toss shredded chicken, shredded carrots, cilantro, green onion, garlic and cashews.

Pour coconut aminos, sesame oil and lemon juice over salad and toss to coat.

Season with salt and pepper.

Cashew Ginger Chicken Salad

Honey Mustard Chicken Salad

Honey Mustard Chicken Salad

I love, love, love a yummy chicken salad recipe and this is one of my absolute favorites. This recipe is my take on the chicken salad featured at a small gourmet cafe I worked at years ago. I warn you this salad can become very addictive! 🙂

Serve on a sandwich or over mixed greens.

 

Honey Mustard Chicken Salad

2 Boneless, skinless chicken breast, cooked and diced

3 Celery stalks, chopped

2 c. Red grapes

1/4 c. Green onion

1/4 c. Parsley, chopped

1/2 c. Pecans, chopped

1 c. Mayonnaise

1/4 c. Honey

2 – 4 Tb. Dijon mustard

1 tsp. Garlic powder

1/2 tsp. Black pepper

 

In large mixing bowl, combine mayo, mustard, honey, garlic and black pepper.

Add chicken, celery, grapes, green onion, parsley and pecans.

Chill and serve.

Honey Mustard Chicken Salad

Crispy Fried Chicken Tenders

Crispy Fried Chicken Strips

Chicken strips were one of the things I missed the most after being diagnosed with celiac. Over the years I have made many different batches of chicken strips. I’ve found that yo get the best crunchy breading by doing a double layer. The egg wash  in between helps the breading to stick to your chicken. The breadcrumb give the outside an extra crunch that is harder to get with just plain flour. Layering your seasonings in each layer of the breading helps ensure the flavors will come through.

Serve the strips with french fries, potato salad, on a sandwich or with any of your favorite salads.


Crispy Fried Chicken Strips

1 c. Coconut or rice milk

1/4 c. Onions, diced

1/4 c. Cilantro or parsley, chopped

2 Tb. Lemon or lime juice

1 tsp. Tabasco, red or green

1 lb. Chicken breast, cut into strips

2 Eggs, beaten

1/2 – 3/4 c. White or brown rice flour

1 c. Glutino bread sticks, finely chopped

1 Tb. + 1 tsp. Sea salt, separated

1 tsp. Black pepper, separated

1 tsp. Cayenne, separated

Olive oil

 

Get 4 bowls for prepping chicken strips.

Bowl 1 – Marinate chicken strips in milk, lemon juice, onion, cilantro, tabasco, 1 tsp salt, 1/4 tsp black and cayenne pepper.

Bowl 2 – Combine rice flour, 1 tsp salt, 1/4 tsp black pepper and 1/4 tsp cayenne.

Bowl 3 – Combine eggs, 1 tsp salt,  1/4 tsp black pepper and 1/4 tsp cayenne.

Bowl 4 – Breadcrumbs, 1 tsp salt,  1/4 tsp black pepper and 1/4 tsp cayenne.

As you finish your strips, place them on a clean plate to rest until frying.

Heat 1/4 c. olive oil in a large frying pan on medium high heat.

Once oil is hot, add chicken strips evenly across the pan. Do probably two batches. Cooking too many strips in the pan at one time will reduce the temperature of the pan.

Cook about 3 – 6 minutes per side. Add more oil if needed. Both sides should be nicely browned and chicken should be cooked through. Be sure to test one strip before pulling them all, if you’re not sure.

 

Crispy Fried Chicken Strips

 

Cream of Chicken and Wild Rice Soup

 

Cream of Chicken and Wild Rice Soup

 

Cream of Chicken and Wild Rice Soup

Olive oil or Butter

1/4 c. Leeks, small dice

1/4 c. Red onion, small dice

2 Tb. Garlic, minced

1 Tb. Tarragon

1 Tb. Thyme

1 tsp. Garlic powder

1/4 tsp. Coriander

1/4 tsp. Cayenne

1/4 Black Pepper

1/4 c. Tapioca flour

3 – 4 c. Rice  milk, plain

3 – 4 c. Chicken stock

1 1/4 c. Carrots, small dice

1 1/4 c. Celery, small dice

1 c. Wild rice, dry, cooked

2 c. Chicken, cooked

1/4 c. Fresh parsley, chopped

1 c. White wine

Sea Salt to taste

If you make your stock and cook your chicken together, you save time and gain a richer, more pure flavor to your soup broth. Stock is SO easy. Or you can use a good store bought kind( I use Pacific Natural foods).

 

Chicken Stock

 

 

Chicken Stock

 

Into a medium large stock pot, throw any vegetable odds and ends that you have. The ends from the celery, carrots and onions for the soup. Add a few tablespoons of any fresh herbs you have on hand and 1tsp. of a couple of your favorite dried herbs as well. Don’t forget to season with salt and pepper as well. Add one skin on, bone in chicken breast. Cover with water and simmer until chicken is done. Continue simmering vegetables until well cooked. Strain broth. Set chicken aside to be diced when cool.

 

 

Leeks and Red Onion

 

Heat 2 Tb. oil in soup pot to medium high heat. Add leeks, onions, garlic, herbs and spices.

Saute until translucent, add 2 Tb. more oil and dust with tapioca flour. stir continuously and begin adding 1 c. rice milk.

Continue stirring rice milk into flour and onions. As mixture thickens add more rice milk.

Mix in carrots and celery. Add 3 c. broth.

Bring to a low boil. Add diced chicken and wild rice.

Add desired amount of rice milk and/or stock, white wine and salt.

Reduce to medium or medium -low. Maintain low simmer until vegetables are tender.

Serve with Naan or English muffins.

 

 

Cream of Chicken and Wild Rice Soup