Chili – GF/OF

First off, I am very sorry for taking a picture with my cell phone.  I completely forgot to take a photo last night so when we had some for lunch today, I had to take a quick pic.  Guess I was a bit hungry and excited last night.

I have never made chili – well that isn’t 100% true, I did help my friend at one point make it but I’ve never made it myself so I did some looking around online for recipes.  There are countless chili recipes and so many delicious sounding ones.  However, all of the recipes called for onions and Bryan can’t eat those, so I was determined to make a flavorful chili minus the onions and gluten of course.  While shopping, I noticed that a few brands of chili powder contained gluten in them – thankfully the store brand didn’t and it was way less money! I found a few that sounded great, read them over and kind of picked different ingredients from each recipe and came up with my own.  Keeping my fingers crossed that it would taste okay, seeing as Bryan was having some classmates over to study for their midterm.  Probably not the smartest idea to cook/bake something you have never done before when people are coming over, but I did it anyway and it came out great!!

We really enjoy spicy food in our house, so I tried to make sure I had enough spice in the chili but not over powering.  The following recipe has a great kick to it so if you aren’t into spicy food, just adjust the seasoning to your taste level, maybe by cutting the measurements in half at first and go from there.  you could also add some extra tomatoes to help cool it off a bit.  Also a great topping to help with the heat – sour cream!  Bryan thought I was crazy when I picked it up at the store but after he tried it, he really liked it.

Chili – Gluten Free and Onion Free

1 tablespoon vegetable oil

4-6 celery stocks (cleaned and chopped)

5 cloves of garlic, finely chopped

1 large green (or red) bell pepper, chopped

1 can of tomato paste

3 tablespoons chili powder (if you like less spice, use 1 – 1 1/2 tablespoons)

2 tablespoons chopped chipolte chilis in adobo sauce

1 tablespoon of the adobe sauce from the chilis (this is in addition to the 2 tablespoons of the chopped chili’s)

1/2 teaspoon cumin

1/2  teaspoon cinnamon

2 pounds of ground beef

1 28oz can diced tomatoes with juice

1 bay leaf

2 cans 14.5 oz kidney beans, rinsed and drained

1/2 cup water

Salt and ground pepper

In a 5-quart heavy pot or dutch oven, heat oil over medium-high heat.  Add garlic, celery and peppers. Season with salt and pepper and cook until the celery and peppers have softened – about 3 minutes.

Add tomato paste, chili powder, chipotle chili’s, adobo sauce, cumin and cinnamon to the garlic, celery and peppers.  Cook until everything is well combined and starts to brown, about 2-3 minutes.  Add ground beef, and brown, breaking it down into chunks and no longer pink.

Add the diced tomatoes with their juices, bay leaf, kidney beans and water.  Simmer for 45 minutes to one hour – taste and season with salt and pepper accordingly.

We served this with Bob’s Red Mill’s Gluten Free Corn Bread (topped with butter and honey, yummmm)

Top with:

Shredded cheese, sour cream, avocados, jalapenos etc.

Garlic-Basil Shrimp

This super simple recipe has become one of my favorites (and Bryan’s too I think).  Its from the “So Easy” cookbook by Ellie Krieger.  You really have to give this a try and best part, the original recipe almost 100% naturally gluten free.  The only substitution I have to make is instead of orzo pasta, I use either white or brown rice

Garlic-Basil Shrimp by Ellie Krieger

2 tablespoons olive oil

1 1/4 pounds shrimp (20-25 per pound), peeled and deveined (I used tail on frozen shrimp)

3 garlic cloves, minced

1/8 teaspoon crushed red pepper flakes or more to taste

3/4 cup dry white wine

1 1/2 cups grape tomatoes, halved

1/4 cup finely chopped basil

salt and freshly grounded black pepper, to taste

3 cups of brown or white rice (original recipe calls for whole wheat orzo pasta)

Heat the oil in a large heavy skillet over medium-high heat until hot but not smoking, then add the shrimp and cook, turning over once, until just cooked through, about 2 minutes.  Transfer with a slotted spoon to a large bowl.

Add the garlic and red pepper flakes to the oil remaining in the skillet and cook until fragrant, about 30 seconds.  Add the wine and cook over high heat stirring occasionally, for 3 minutes.  Stir in the tomatoes and basil and season the sauce with salt and pepper.  Return the shrimp to the pan and cook just until heated through.  Serve with rice (or orzo).

Citrus Chili Chicken with Roasted Grape Tomatoes

Citrus Chili Chicken with Roasted Grape Tomatoes

gf2074

Roasted Grape Tomatoes
1 pint grape tomatoes
2 teaspoons olive oil
1 tsp cracked black pepper
1 tsp salt

Roast at 400° for 10-15 minutes until they start to split open
In a bowl combine roasted tomatoes (with any juices on the pan) and 1/8 cup crumbled feta cheese

Citrus Chili chicken
2 boneless, skinless chicken breast – butterflied
1/4 cup Williams Sonoma Citrus – Chili Finishing Sauce

Marinade the chicken in the sauce for 30 minutes
Cook on in a sautée pan for 4-5 minutes on each side or until juices run clear

Baked Shrimp with Tomatoes and Feta

dscn1713

Baked Shrimp with Tomatoes and Feta

(adapted from Eating Smart w/ Ellie Krieger)

1 tablespoon olive oil

1 medium onion, diced (about 1 1/2 cups)

2 cloves garlic, minced

Two 14.5-ounce cans of Trader Joe’s Fire Roasted Diced Tomatoes with Green Chillies*

1/4 Cup finely minced fresh flat-leaf parsley

1 tablespoon finely minced dill

1 1/4 pounds froze and thawed medium shrimp peeled and deveined

1/4 teaspoon salt plus more to taste

1/4 teaspoon freshly ground black pepper, plus more to taste

2/3 cup crumbled feta cheese

Preheat oven to 425 degrees

Heat oil in an ovenproof skillet over medium-high heat.  Add the onion and cook, stirring until softened, about 3 minutes.  Add the garlic and cook for 1 minute.  Add the tomatoes and bring to a boil.  reduce the heat to medium-low and let simmer for about 5 minutes until the tomato juices thicken.

Remove from the heat.  Stir in the parsley, dill and shrimp and season with salt and pepper.  Sprinkle the feta over the top.  Bake until the shrimp are cooked through and the cheese melts, about 12 minutes.

Serve over rice.

*The original recipe calls for two 14.5-ounce cans of no-salt-added diced tomatoes.  For a spicy version use two Trader Joe’s Fire Roasted Diced Tomatoes.  If you do not like a lot of heat use one can of the TJ’s and one of the no-salt-added.