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

Advertisements

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

 

Creamy Mushroom Risotto

 

Creamy Mushroom Risotto

 

Here you go, Mary!! Mmmmm.

I used to make a version of this risotto at one of the places where I used to cook. It is definitely a favorite and was a best seller. Taste testing every batch I made was no chore. 🙂 This rich and creamy risotto is just so so good. You can substitute your favorite mushrooms if portobellos aren’t your thing. Serve with a grilled steak and sauteed spinach or herb roasted chicken and carrots.

 

Saute mushrooms while rice is cooking and soaking up stock.

 

 


Creamy Mushroom Risotto

1 c. Arborio rice

1/4 – 1/2 c. White wine

2 – 2  1/2 c. Chicken, vegetable or beef stock

3 Tb. Olive oil

1/4 c. White Onion, diced

2 Tb. Garlic, diced

1 tsp. Thyme, dried

1/2 c. Leeks, chopped

1 Portobello mushroom, chopped

1 1/2 – 2 c. Crimini mushrooms, chopped

1/4 c. Parsley

1/2 c. Mozzarella Rice cheese, shredded ( Dairy eaters USE Parmesan)

Salt & Pepper to taste


Heat 2 Tb. olive oil in medium saucepan on high. Add white onion, garlic and saute for about a minute.

Reduce heat to medium high. Add rice and thyme, continue sauteing until rice is slightly translucent.

Stir in white wine. Once soaked into rice, stir in 1 cup stock. Reduce heat to medium.

In another small saute pan, heat 1 Tb. olive oil on medium high heat.

Add leeks and saute a minute or two. Add  mushrooms.

Saute until mushrooms are cooked. Turn off heat and let sit.

Continue adding stock to rice until fully cooked. Turn off heat. Add mushrooms.

Stir in cheese & parsley. Taste and season with salt & pepper.

 

Remove the gills of the portobello with a spoon.