Dinners Archives - The GF Foodie

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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Quiche

thegffoodie — Thu, 01 Sep 2022 15:41:28 +0000

I hosted a small tarot reading party in my backyard with a few girlfriends and the guest of honor was vegetarian so quiche was the first idea that came to mind. It’s packed with protein, savory and delicious. It pairs great with a salad for dinner or with fruit for breakfast. My original plan was to buy the crust to save time but from what I could find, all GF crusts and crust mixes contain sugar and therefore are only suitable for dessert pies. My sister gave me the recipe for the crust and it turned out well and was easy to pull together. My mom gave me the recipe for the filling and then I changed it slightly. I made one leek and garlic quiche and one broccoli quiche.

Leek Garlic Quiche

Kristin's Pie Crust

Makes one crust

1 c. Bob’s Red Mill GF 1 to 1 flour
1/2 tsp. salt
1 egg
1/4 cup cold butter

Stir together flour and salt. Cut or grate in the cold butter. Add 1 egg, stir well, then 2-3 Tbsp. cold water. (If it’s still too dry to come together add another 1-3 tbsps.) Stir together to fully moisten into dough, wrap in plastic wrap, and pat into a disc.

Refrigerate for 1 hour or I’ve even put it in the freezer for 20 minutes.

Let it sit out 10-15 minutes and then roll it between 2 sheets of plastic wrap and press into a pie plate.

Quiche Filling

2 tablespoons grated parmesan cheese
1 tablespoon butter
1 tablespoon olive oil
2 garlic cloves, minced
1 leek thinly sliced, white parts only
1 (9 inch) unbaked pie crust
4 eggs, well beaten
1 cup milk
1/2 cup half and half
1 teaspoon salt
1/2 teaspoon black pepper

Par-bake crust at 375 degrees until light golden brown in center, about 20 minutes. Remove crust from oven, sprinkle bottom of crust evenly with a little grated Parmesan and continue to bake until cheese has melted, about 5 minutes. Transfer pie plate to wire rack. Reduce oven temperature to 350 degrees.

Meanwhile, over medium-low heat, melt butter in a 10” skillet, add olive oil, then add garlic and leeks. Cook slowly, stirring occasionally until the leeks are soft and slightly golden.

Spoon leeks into crust.

Combine eggs, milk, and half and half, season with salt and pepper. Pour egg mixture over leeks and cheese.

Bake in preheated oven for 30-40 minutes, or until center has set.

Broccoli Quiche

For broccoli quiche substitute 1 cup chopped broccoli for the leeks. Keep everything else the same including the garlic.

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Chicken Shwarma

thegffoodie — Mon, 02 May 2022 23:42:42 +0000

I LOVE Mediterranean food and it’s now tricky to find mediterranean food at restaurants that is celiac safe. I created this spice rub to use on chicken thighs or chicken kebabs just like the kebabs at Lebanese restaurants. This chicken is a flavorful spiced chicken perfect for the grill and to accompany all your favorite Mediterranean salads and sides. I like it best with turmeric basmati rice, toum (Lebanese garlic sauce), raw onions, my 5 Minute Hummus and cucumbers. If you’ve never tried toum, run down to your local specialty or international foods market and pick up a tub or bottle. It’s dairy free, gluten free and delicious on everything. We dip our chicken and our rice in it!

Chicken Shwarma Seasoning

1 tsp kosher salt

¼ tsp fresh ground black pepper

1 tsp garlic powder

½ tsp basil

½ tsp oregano

1 tsp paprika

¼ tsp cayenne

Stir all ingredients together to make a rub. Coat the chicken pieces and grill on the barbecue or sauté in a cast iron skillet for about 8 minutes per side. Don’t let the pan get too hot or the outside of the chicken will turn into jerky. It’s a balance–keep a close eye on it and don’t turn the chicken initially too soon. If it sticks really bad it’s not ready to turn.

Turmeric Basmati Rice

1 cup basmati

1 can chicken broth

½ tsp cumin seeds

½ tsp turmeric

4 allspice balls

Dash kosher salt and fresh ground black pepper

Dash garlic powder

Wash the rice in a sieve until the water runs clear. Put the rice into a small saucepan and add the rest of the ingredients. Bring to a boil. As soon as the rice turns to a rolling boil, cover and turn the burner down to the lowest flame on your smallest burner. If the burner is too large the rice will start to dry and stick to the bottom of the pan. Cook covered for 20 minutes. Fluff with a fork.

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Shepherd’s Pie

thegffoodie — Wed, 27 Apr 2022 06:23:29 +0000

Shepherd’s Pie is one of my favorite English foods and one of my favorite cold weather foods. Its warm and savory….and it has gravy. Anything with gravy is delicious. It can seem like a lot of work to make a 2-step dish but this is fairly fast. I start the potatoes first and then make the filling while the potatoes boil. There’s another good reason to start the potatoes first–I created this recipe cooking chicken broth in the potatoes. This starchy, flavorful cooking liquid makes a fantastic addition to the filling and thickens it up a bit. If you’re feeling fancy, top with a little chopped parsley or chives. This serves about 4 people.

Shepherd's Pie

For the Potatoes:

1 can chicken broth

4 medium potatoes

¼ cup cream

Splash of milk

Kosher salt and ground white pepper

Boil potatoes in 1 can chicken broth and a splash of water (just enough to cover potatoes) until tender. Drain, reserving boiling liquid. Keep a little splash of the boiling liquid in the potatoes. Add the rest of the ingredients and whip with a hand mixer. Taste for seasoning. Set aside while you make the filling.

For the filling:

olive oil

4 large carrots, diced

1 medium onion, diced

1 cup frozen peas

½ cup frozen corn

1 lb ground beef (wagyu from Costco is the best)

1 heaping tbsp. cornstarch

Dried Marjoram and thyme

Sauté carrots and onions in a couple tablespoons of olive oil sprinkled with a little kosher salt and pepper for a few minutes until they start to soften, add ground beef and start breaking up the meat as it cooks. Sprinkle meat with kosher salt and pepper and cook until browned. Stir in peas and corn. Sprinkle cornstarch over mixture then stir in. Next, slowly add in about 1-1/2 cups cooking liquid from potatoes. Simmer for a few minutes on low until mixture thickens. Stir in herbs.

Put filling into ungreased large casserole dish then carefully top with mashed potatoes. Top potatoes with freshly grated parmesan. Bake at 375 for 20-25 minutes then broil until the top is golden brown in spots, about a minute.

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Lemon Braised Chicken with Olives

thegffoodie — Thu, 21 Apr 2022 16:30:12 +0000

I LOVE braising! Braising, or cooking in liquid, ensures the meat is super moist and flavorful. For best results use a braising pan. Braising pans are generally enameled cast iron pots or pans with a heavy lid with ridges or bumps that allow the evaporated moisture to collect and drip back down into the food evenly, keeping all the moisture in the food. When braising or slow-cooking I believe using bone-in meat adds not only additional layers of flavor but also all of the health benefits of bones and skin–collagen, vitamins and minerals–essentially a bone broth. This is why I use bone-in, skin-on chicken thighs for this recipe, not to mention the cost can be significantly less that boneless/skinless chicken.

In this recipe I didn’t use the standard green olives in a jar, I used Sicilian herb green olives from the olive bar at my local supermarket to add some herbs to the mix, but if you are only able to find the standard green, this will still be delicious.

Lemon Braised Chicken with Olives

1.5 lbs bone-in skin-on chicken thighs

1 can low sodium chicken broth

Juice of ½ a large lemon

2 tbsp dijon mustard

Olive oil

2 tbsp. cornstarch

1 cup pitted green olives from olive bar. I used Sicilian herb.

Heat 2 tbsp olive oil in a heavy braising pan with lid. Season chicken on both sides with kosher salt and fresh cracked black pepper and sauté until barely browned on each side, about 7-10 minutes each side. Sprinkle cornstarch into oil in the bottom of the pan and stir a little. Squeeze lemon into the cornstarch then add can of broth and stir, scraping the bits off the bottom of the pan. Stir in the mustard and olives, cover and simmer on low for at least 20 minutes or up to an hour. Serve with roasted potatoes and sautéed cauliflower or broccoli.

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