thegffoodie, Author at The GF Foodie

Risotto

thegffoodie — Tue, 05 Mar 2024 03:43:56 +0000

I love risotto as a side dish with fish or chicken. It’s versatile and decadent. This recipe is for mushroom risotto but you can also replace the mushrooms for any other vegetables or mix-ins. I also like to make green risotto with peas and finish it with fresh herbs. For another level of decadence, add a ball of buratta at the end with the parmesan.

Risotto

2 tbsp. butter

2 tbsp. olive oil

1 lb. mushrooms, sliced

2 garlic cloves, minced

1 ¼ cup arborio rice

1/4 cup white wine (optional)

4 cups vegetable or chicken broth

1/2 cup grated parmesan or pecorino

In a low braising pan or heavy bottom skillet melt butter over medium heat with the olive oil and then add the mushrooms, kosher salt and fresh ground pepper. The mushrooms will begin to release all of their water. Meanwhile, heat the broth in a small saucepan and bring to a low boil. Once all of the water evaporates the mushrooms will start to brown lightly. When this happens, add the garlic and rice and stir well to coat. Keep cooking on medium for 2-3 more minutes while the rice toasts slightly.

Add white wine to the pan and stir well to deglaze the pan. Pour one cup of the hot broth onto the rice and keep the rice at a simmer, stirring well to distribute the liquid evenly. After the liquid is mostly absorbed, add another cup. Repeat this for about 15 minutes. If you’re not using wine, add 1/4 cup of water and stir well. Italians serve risotto “al dente” (after 15 minutes of cooking). Give it a taste and it’s too firm for your liking, let it cook for another 5 minutes. Then, stir in the parmesan and serve. I like to serve with parsley and topped with extra cheese.

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Taco Skillet

thegffoodie — Tue, 16 Jan 2024 03:44:34 +0000

Taco skillet is a super fast and easy dinner and is also very versatile. I make this dish all the time. It’s what I make if we need a warm dinner in a flash, if hubby is cooking, or if I don’t know what else to make. It can be made dairy-free without cheese and just as delicious, especially with the optional toppings. Taco skillet can be turned into Taco Soup by adding a can of broth, into Frito Pie in place of chili or as a part of Walking Tacos. Add a few more spices, lots of chili powder and it becomes chili. The possibilities are endless.

Taco Skillet

1 lb. ground meat

1 can of Rotel tomatoes

1/2 cup frozen corn

3 tbsp taco seasoning

1 can kidney beans

1 cup shredded cheese

tortilla chips

Optional toppings: green onions, sour cream, avocado, cilantro, crushed tortilla chips

Sauté ground meat and break up, add onion and sauté until mostly cooked through. Add seasoning and corn, cook for a few minutes. Add tomatoes, beans and cheese and cook covered for 5-10 minutes. Serve with tortilla chips and top with desired toppings.

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Zuppa Toscana

thegffoodie — Sun, 07 Jan 2024 07:38:25 +0000

This is Olive Garden copycat recipe is one of my top favorite soups to cook. It comes together fast and is so savory and full of flavor. It goes great with a salad and some bread, or just by itself–it’s a one dish meal afterall! Don’t cook it too long or the potatoes will start to break down and you won’t have the wonderful balance of textures that make this soup Zuppa Toscana. This also works great with chicken Italian sausage.

Zuppa Toscana

1 lb. mild Italian sausage

2 large russet baking potatoes, sliced in half and then in ¼ inch slices

1 medium onion, chopped

2 garlic cloves, minced

2 cups kale, chopped

1 can chicken broth

1 quart water

1 cup heavy cream

Brown sausage breaking up meat with a spoon. Drain onto a plate with paper towels. Sauté onions with meat until translucent. Add broth and deglaze the pot. Add water. Add sliced potatoes and garlic and bring to a boil. Simmer almost until potatoes are tender and add the kale and cream. Simmer until kale and potatoes are done.

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Tandoori Coconut Chicken and Rice

thegffoodie — Sun, 07 Jan 2024 06:29:53 +0000

I found a similar Tandoori chicken and rice inspiration recipe on Pinterest and I found that whenever I made it I was always changing the recipe, so the last time I made this, I wrote down everything I did so that I can recreate again and again.

Tandoori Coconut Chicken & Rice

CHICKEN:

1 tsp. cumin

1 tsp. coriander

½ tsp. ginger

3 garlic clvoes minced

½ tsp. cayenne

1 tsp. paprika

1 tsp. turmeric

1 tsp. garam masala

¾ tsp. kosher salt

Fresh ground black pepper

8 boneless skinless chicken thighs

RICE:

1 cup basmati

2 carrots diced

½ cup frozen peas

½ tsp. cumin

½ tsp. turmeric

Kosher salt

Fresh ground black pepper

Cayenne (optional)

1 can coconut milk

Heat 2 tbsp. avocado oil in a heavy skillet and combine CHICKEN spices in a small bowl. Place chicken thighs in hot skillet and sprinkle with half the rub mixture. Allow them to cook for about 5-7 minutes, or until they remove from the bottom of the pan easily and are lightly golden on the bottom side. Once flipped, sprinkle with the rest of the rub on the other side, cover partially and brown the second side about 5-7 minutes. Transfer to a plate.

Next, move on to the RICE. Add the carrots to the pan and sauté for a few minutes, stirring often. Add the peas and rice, then spices and stir to coat all of the rice. Add 1/4 cup of water to the pan, scrape up the brown bits on the bottom of the pan, then add the can of coconut milk and stir. Bring to a boil then nestle the chicken into the rice, turn to low, and cover tight. After about 10 minutes, stir the rice quickly, re-cover, and continue simmering on low for another 10-15 minutes.

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Creamy Chicken and Wild Rice Soup

thegffoodie — Mon, 11 Dec 2023 04:34:29 +0000

During the cold months we like to make homemade soup on Sundays and we call it Soup Sunday. We love soup! One of my favorites to make is Creamy Chicken and Wild Rice Soup. I’ve been making this for years. There are so many ways you can customize this soup. The base is savory, salty and delicious. You can make it fast with a rotisserie chicken from the grocery store and boxed broth, or you can slow-cook a whole bird and make your own broth and use that as the base. I either go the rotisserie route or I boil a package of bone-in, skin-on chicken thighs for a couple hours , then add in the rice, veggies and a box of broth. However you make it, it will have the same, delicious savory flavor–a bowl of warm comfort on a cold day.

Creamy Chicken and Wild Rice Soup

1 store-bought pre-cooked whole rotisserie chicken OR 1 lb. bone-in, skin-on chicken thighs (about 4 thighs)

1 box chicken broth (4 cups)

3 carrots, diced

2 stalks celery, diced

1/2 medium onion, diced

3 garlic cloves roughly chopped

1/3 cup wild rice

1/3 cup brown rice

frozen peas or green beans (optional)

Dried marjoram, thyme, garlic powder and onion powder to taste

Kosher salt

4 oz. cream cheese, softened to room temperature

Cook the rices together in 1-1/4 cup water (covered with about a half inch of water, following package directions (about 45 minutes of simmering). I cook this early on since whole grain rices take extra long to cook.

If you’re using raw chicken: fill a medium size dutch oven about half way with water and about 1 tbsp. kosher salt. Put chicken in and cook at a low boil for about an hour.

Once chicken is falling off the bone, remove it from the pan, chop or shred it into chunks and put it back into the pot. The liquid should have reduced significantly at this point so add in the box of broth, then the veggies and herbs plus some fresh-ground black pepper. Boil the veggies for about 10 minutes then add the cooked rice and the cream cheese. (It’s important to use room temperature cream cheese or it won’t melt into the soup properly.) Simmer for at least 15 minutes and stir well to incorporate the cream cheese. Taste for seasoning and add kosher salt and more herbs if necessary, then you are ready to serve!

If you are using pre-cooked rotisserie chicken: remove all of the meat from the bird and chop or shred it and set aside. In a dutch oven put a couple tablespoons of olive oil in the pan and heat on medium. Sautee the veggies for about 5 minutes until they start to brown. Add the garlic last and sautee for another minute or two. Add the box of broth and deglaze the pan, then stir in the rice and herbs. Simmer covered for at least 15 minutes but I usually let it go a little longer to really soak up all of the flavors in the pot. Add in the cream cheese, simmer for at least another 15 minutes, stirring well to incorporate. Taste for seasoning and add kosher salt and more herbs if necessary, then you are ready to serve!

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Pumpkin Bread

thegffoodie — Fri, 10 Nov 2023 03:44:08 +0000

One of my favorite things to bake in the fall is pumpkin bread. I got this recipe over 10 years ago from my husband’s coworker’s wife. I had made pumpkin bread that turned out just OK and then we had guests over for Thanksgiving and she was one of them. She brought over pumpkin bread and I was astounded how much tastier her recipe was than mine. She graciously gave me her recipe and I’ve been baking this almost every fall ever since, sharing it with others along the way. I have no idea where she got the recipe but it is killer! There’s quite a bit of sugar but this does make 3 loaves. (You coudl get away with only doing 2.5 cups of sugar if you want less.) Serve it warm and enjoy it with coffee or apple cider.

Pumpkin Bread

4 eggs
3 cups sugar
2 cups pumpkin (one small can)
1 1/2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon ground cloves

Mix together well, then add the following (previously mixed in a dry bowl, added a little bit at a time, beating well):
3 1/2 cups Bob’s Red Mill 1-1 GF flour
1/2 teaspoon baking powder
3 teaspoons baking soda

Lastly, stir in:
1 cup vegetable oil
1 cup cold water
1 cup raisins (optional)
1 cup of walnuts or pecans (also optional)

Mix well. Pour into 3 greased loaf pans.

Bake at 300 degrees for 1 hour and 15 minutes, or until done. Test with a toothpick or knife for done-ness.

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Pumpkin Pancakes

thegffoodie — Wed, 16 Nov 2022 18:58:13 +0000

Fall is here and that means pumpkin everything! I created this recipe for Pumpkin Pancakes from a couple of other pancake recipes I had been using, and I adapted this using GF flour and canned pumpkin. I have made these with both brown sugar and coconut sugar and brown sugar gives these much better flavor. They were a little bland with coconut sugar. Maple syrup is the best topping for these plus you could also top with a little pumpkin pie spice or straight cinnamon, and I recommend pairing these with a latte or frothy cappuccino.

Pumpkin Pancakes

1 cup GF flour blend
2 tbsp. baking powder
½ tsp. salt
½ cup canned pumpkin
1 cup milk
1 egg
2 tbsp brown sugar
2 tbsp oil
1 tsp. cinnamon
½ tsp. ginger
½ tsp. clove
Dash nutmeg

(Or replace spices with 2 tsp. pumpkin pie spice)

Stir flour, baking powder and salt in small bowl. In large bowl beat egg slightly, add milk, oil, pumpkin, sugar and spices and beat by hand with a whisk til mixed. Add dry ingredients and stir to combine. Bake on a hot griddle and serve with warm maple syrup.

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Apple Crumble Muffins

thegffoodie — Sun, 16 Oct 2022 19:48:23 +0000

Apple Crumble Muffins

Muffin batter:

1 large honeycrisp apple, peeled and diced small
½ cup sugar
1 egg
¼ cup avocado oil
1 tsp vanilla
1 cup 1-1 flour
1 tsp baking soda
1 tsp ground cinnamon
½ tsp. salt

Topping:

3 tbsp cold butter, cut into ½ inch pieces
1/3 cup 1-1 flour blend
2 heaping tbsp GF oats
3 tbsp dark brown sugar

Put racks in top 1/3 of oven and preheat to 325 degrees. Line 12 cupcake cups with paper liners.

Toss apples and sugar in a large bowl. Whisk together eggs, oil, vanilla in a small bowl. In another small bowl stir flour, baking soda, cinnamon and salt with a fork. Stir egg mixture into apples and then add flour mixture and stir until combined and all dry ingredients are incorporated. Divide batter into 12 muffin cups.

Using the bowl from the flour, add all topping ingredients and rub together with your fingertips until crumbly. Top each cup of batter, dividing evenly. Bake until golden and crisp and until a toothpick inserted in center comes out clean, about 20-25 minutes. Cool before removing from tin.

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Sautéed Broccoli

thegffoodie — Thu, 01 Sep 2022 20:32:23 +0000

I truly believe this is the best way to make broccoli and the best way to convert non-broccoli eaters. Both my husband and my son love it cooked this way.

There was one day a couple years ago where I thought, I don’t want to steam and I don’t want to roast. Steaming doesn’t have enough flavor and roasting makes the broccoli dry and chewy, so i thought, maybe I should try sautéeing it. At the time my then 2 year son would only eat veggies that were roasted or sautéed. So, I tossed the florets in a pot with olive oil, kosher salt and pepper and I’ve been making broccoli this way ever since. There are a couple tricks to making this the best ever:

Don’t put the broccoli into the pot until it’s hot.
You must salt the broccoli as soon as you throw it in the pot, that way the salt soaks in as the broccoli cooks.
Cook it covered and at a medium or medium-low heat, depending on how your stove cooks. I find that I start on medium and lower the temp as i see the dark spots appear on the broccoli.
Always check the broccoli every couple minutes while cooking to toss it and make sure it doesn’t burn.

Sautéed Broccoli

2 small bunches of fresh broccoli cut into florets
Olive oil
Kosher salt and fresh ground pepper

Heat a medium sized saucepan with a couple of tablespoons of olive oil. When the pan is hot toss in the broccoli, season with kosher salt and pepper then cover the pot. Uncover the pot, check and stir every couple minutes to keep the broccoli from getting too dark on one side. If it seems like it’s getting dark fast, turn down the heat and keep it covered. It only takes about 7-10 minutes for perfectly cooked broccoli. Turn off the heat and uncover when it’s done to your liking.

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Bang Bang PDX

thegffoodie — Thu, 01 Sep 2022 16:13:27 +0000

This year for my birthday dinner–and my first birthday being GF!–I wanted to try a new 100% GF restaurant I’d never been to before. Referencing GIG Portland’s 100% GF restaurant list I chose Bang Bang PDX, located on NE Fremont and 47th. Featuring Asian menu items, the food here is not only delicious but super fresh and flavorful. Bang Bang is not only 100% gluten-free but also 100% dairy-free and 100% peanut-free, a welcoming invitation for those with food allergies.

Bang Bang makes killer fried chicken (pictured in the bowl above) which can be ordered as an appetizer or dinner and also comes with the green curry entree. Other appetizers include brussels sprouts with caramel fish sauce and crispy garlic, spicy vegan cauliflower, crab/pork spring rolls with spicy cashew sauce, rice puffs and salads.

Dinner entrees are loaded with layers of flavor. My favorite is the green curry bowl (pictured above) with fried chicken, prawns, crispy shallots, pickled vegetables, coconut rice, herbs and green curry sauce on the side. I could eat this every day.

Other awesome dinner entrees include the pork belly and blue crab fried rice (below) and the glass noodles with spicy pork, pickles greens and a soft egg. There’s also a pineapple curry available vegan with tofu or with the fabulous fried chicken. There’s also a kids bowl!

Bang Bang also has plenty of vegetarian and vegan options and they are happy to make dietary accommodations! My mom was able to order the Crab Fried Rice with tofu instead of crab to accommodate her shellfish allergy.

Panna cotta and mango rice pudding are offered for dessert and are on my list for my next trip to Bang Bang.

Learn more at bangbangpdx.com

Bang Bang PDX

4727 NE Fremont St.

Portland, OR 97213

503-287-3846

Hours: Wednesday-Sunday 5pm-10pm

Happy Hour from 5-6pm

Indoor dining open and plenty of covered, heated outdoor seating. Online ordering also available.

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