Dairy-Free Archives - The GF Foodie

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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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 could 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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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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Kyra’s Bake Shop

thegffoodie — Mon, 06 Jun 2022 20:29:46 +0000

Kyra and I go way back. We’ve been friends for about 15 years—before she opened her award-winning bakeshop and even before she was GF! What started as a small operation in her home kitchen has grown into the Portland area’s top gluten-free bakery, located in Lake Oswego. Kyra has won The Food Network’s Cupcake Wars 4 times and came in 2nd place on her other two appearances on the show. She is truly talented and is The Queen of gluten-free baking. Kyra has also written a cookbook of gluten-free treats which I highly recommend, available in-store.

The menu features cupcakes, cinnamon rolls, doughnuts, muffins, savory galettes, cookies, cheesecake and espresso as well as breakfast and lunch items, available daily from 9am-4pm. Many items are dairy-free also and there are also vegan pastries available regularly, like the hot chocolate cupcake.

The cinnamon rolls are the BEST cinnamon rolls you will ever eat, GF or not. They are baked in a cupcake paper, topped with cream cheese frosting, and are super gooey and moist. Always heat it up for about 20 seconds in the microwave before eating. It must be eaten warm. Kyra’s cinnamon rolls are wildly popular and one of the best foods I’ve ever eaten.

Kyra’s Bake Shop

599 A Ave.
Lake Oswego, OR 97034
(503) 212-2979

Hours: Daily 9am-4pm

kyrasbakeshop.com

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Kristin’s 1234 Cupcakes

thegffoodie — Mon, 06 Jun 2022 19:35:02 +0000

Yesterday I turned 40! It feels strange to have entered a new decade. In celebration of my birthday I had to make vanilla cupcakes with sprinkles, my absolute favorite, to share with my friends and keep in the freezer when a craving strikes. This recipe is my favorite if I have to make my own cake. My sister adapted her favorite cake recipe to work perfectly with gluten-free flour so this is her tried-and-true recipe. Anytime I need to make a cake, this is the recipe I use and it turns out perfect every time as either cake or cupcakes.

I topped these cupcakes with my sister’s cream cheese frostings. It’s super easy to throw together and not too sweet. Because of the cream cheese frosting I don’t leave these out for more than a few hours. The best way to store them when you’re done serving is to freeze them in an airtight container. Gluten-free baked goods should generally not be refrigerated as many of them dry out quickly. I put these in the freezer not long after finishing them because I made them at night for serving the next day. They thaw quickly once taken out of the freezer. Setting a cupcake out on the counter for about a half hour is sufficient in getting the entire cupcake back to room temp, and they will be as fresh as when you made them.

*Allergen note: this recipe can be made soy-free by using avocado oil rather than vegetable or canola and can be made dairy-free by using any alternative milk. I’ve made this with almond milk and it works perfectly fine.

Kristin's 1234 Cupcakes

1 cup avocado or other neutral oil

2 cups sugar

1 tsp. vanilla

4 eggs

3 cups GF flour blend

3 tsp. baking powder

1/2 tsp. salt

1 cup milk

Preheat oven to 350. Cream oil and sugar, then add vanilla and eggs one at a time. In a large mixing bowl, whisk together flour, baking powder and salt. Add to creamed mixture alternately with milk, beginning and ending with flour.

Line cupcake tins or grease 3 round 9″ cake pans and line with wax or parchment paper.

Pour batter into prepared pans, about 3/4 full for cupcakes. Bake 25 minutes for rounds, 12-15 minutes for cupcakes. (Check after 12 minutes with a toothpick as they will dry out fast.) Cool before removing from pans.

Kristin's Cream Cheese Frosting

1 stick butter, softened to room temp

4 oz. cream cheese, softened to room temp

2.5-3 cups powdered sugar

1 tsp. vanilla

Beat butter and cream cheese with a hand mixer, add vanilla, then slowly add in the sugar a half a cup at a time. I usually use 2.5 cups of powdered sugar but if it doesn’t look like quite enough frosting bump it up to 3 cups.

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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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5 Minute Hummus

thegffoodie — Mon, 02 May 2022 23:08:20 +0000

I love hummus–it’s hearty, healthy, contains good fats, garlic and spices. I don’t love store-bought hummus, however. I don’t like how it’s a little bit tangy and not super flavorful. I’m not a huge fan of tahini even though it’s a necessary ingredient in classic Lebanese hummus. This hummus that I throw together in 5 minutes doesn’t use tahini which makes it faster, and you don’t end up with a jar of tahini in your fridge you don’t have a use for. I love garlic hummus but raw garlic would be a little too strong so I sauté rough chopped garlic in olive oil before throwing it in the food processor to tone down the sharpness of the raw garlic. This is delicious with crackers or veggies and is a fantastic snack for last-minute guests or for parties.

5 Minute Hummus

1 can chickpeas

About 1/4 cup good olive oil

3 garlic cloves rough chopped

½ tsp cumin

Heaping ½ tsp kosher salt

Paprika and parsley for garnish

Drain chickpeas and throw them into the bowl of a food processor. Heat 2 tablespoons olive oil in a small sauté pan and cook the garlic for about a minute, until it’s barely golden around the edges. Toss the garlic and all of the oil from the pan into the food processor bowl, add the cumin and salt. Start the food processor and while its running slowly drizzle in the olive oil. It may not need quite a quarter cup of oil, just keep an eye on the texture as it processes. I run it for a minute or two, until the texture is like soft peanut butter. Taste the hummus for seasoning and texture. The more you blend, the more velvety it gets.

When it’s done, put into a serving bowl and top with a drizzle of olive oil and a sprinkle of paprika and parsley.

The hummus is best at room temperature. It stores well in the refrigerator for about a week but I like to leave it on the counter for a bit before eating it straight out of the refrigerator.

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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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