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Thai Coconut Curry Soup with Chicken

April 6, 2014 by officially gluten free 14 Comments

Thai Coconut Curry Soup with Chicken

This Gluten Free Thai Coconut Curry Soup with Chicken has just the right amount of heat. It’s so creamy and is loaded with Incredible Flavor. I could eat this soup every day. It can be made with Shrimp or Beef instead of Chicken, or skip the Chicken and use some Veggie Broth and Sweet Potato for a delicious Vegetarian version.

Ingredients

1 Tbsp Olive Oil

1 Tsp Minced Fresh Ginger

4 Chicken Breasts

2-3 Tbsp Red Thai Curry Paste

2 Cans Coconut Milk

3-4 Cups Chicken Broth

3 Limes

8 – 10 White Mushrooms

1 Red Pepper

1 Small Zucchini

1-2 Tbsp Chopped Fresh Basil

1 Stalk Lemon Grass (optional)

1 Tbsp Fish Sauce (optional)

3 or 4 Lime Leaves (optional)

Directions

1. Slice the chicken into bite sized pieces. Then fry in oil, in a large pot with the fresh ginger.

2. Once the chicken is fully cooked, add the curry paste, basil and optional, fish sauce, lemon grass and lime leaves.

3. Add 1 can of coconut milk and stir until well combined.

4. Add the chicken broth.

5. Slice, then add the mushrooms, zucchini and red pepper.

6. Squeeze in the juice from 2 of the limes.

7. Add the second can of coconut milk, then let simmer for 1/2 hour to 1 hour.

8. Serve with a slice of lime and an optional side of rice or rice vermicelli noodles.

Note:

I use homemade chicken broth, which tends to be thicker than store bought chicken broth. If you’re using store bought, you may want to add less depending on how thick you like your soup. If you use homemade chicken broth you may need to add a little water depending on how thick your broth is.

If you liked this recipe for Thai Coconut Curry Soup, Then you may also like these recipes for Thai Peanut Salad, Spicy Green Pea Coconut Curry Soup, Roasted Cauliflower Corn Chowder or Chicken Satay (Chicken with Thai Peanut Sauce)

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Gluten Free Broccoli Cheddar Soup

March 11, 2014 by officially gluten free 11 Comments

Gluten Free Broccoli Cheddar Soup

This Gluten Free Broccoli Cheddar Soup recipe tastes just like the Cheese Sauce my Mom used to make. It’s a great way to get picky eaters to eat their veggies. It’s loaded with Broccoli and Delicious Cheddar Cheese. For something a little more flavorful, try switching the Cheddar with Havarti or Provolone. Another way I add flavor to my soups is by switching the butter out for bacon grease. I save the bacon grease in the fridge after cooking it, just for this purpose.

If you’re looking for another easy and delicious Gluten Free Soup Recipe, then you may also like this Creamy Gluten Free Tomato Soup Recipe. It’s made with simple ingredients and is also Vegan.

Gluten Free Broccoli Cheddar Soup

Ingredients

6 Tbsp Butter

1 White Onion

4 Cloves of Garlic

2 – 4 Heads of Broccoli

4 Cups Chicken Stock

1 Cup Water

1 Cup Milk

3 Tbsp Rice Flour

1 Cup Shredded Cheddar Cheese

1/4 Cup Heavy Cream

Salt and Pepper to Taste

Directions

1. Mince the onion and garlic and fry in 3 Tbsp of butter, in a large pot, over low heat for 10 minutes.

2. Wash, chop, then add the broccoli to the pot. Let fry on low for another 10 minutes.

3. Add the chicken stock and water, then let simmer for 1/2 an hour.

4. In a small pot melt 3 Tbsp of butter over medium heat. Then add the flour and stir into a paste. Let brown for 1 minute, then slowly stir in the milk. Stir constantly until it begins to boil. Then add to the main soup pot.

5. Stir well, then add the cheese and heavy cream. Add salt and pepper to taste.

6. Let simmer on low for 1/2 hour.

This Gluten Free Broccoli Cheddar Soup recipe serves 4 People.

If you liked this Broccoli Cheddar Soup Gluten Free recipe, you may also love these recipes for

Creamy Gluten Free Tomato Soup

Gluten Free Pizza Crust

Everything Mashed Potato Flatbread

Gluten Free Butter Tarts

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Gluten Free Broccoli Cheddar Soup

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Prep time

10 mins

Cook time

1 hour

Total time

1 hour 10 mins

Author: Lyndsay Baker

Recipe type: Soup

Serves: serves 4

Ingredients

6 Tbsp Butter
1 White Onion
4 Cloves of Garlic
2 - 4 Heads of Broccoli
4 Cups Chicken Stock
1 Cup Water
1 Cup Milk
3 Tbsp Rice Flour
1 Cup Shredded Cheddar Cheese
¼ Cup Heavy Cream
Salt and Pepper to Taste

Instructions

Mince the onion and garlic and fry in 3 Tbsp of butter, in a large pot, over low heat for 10 minutes.
Wash, chop, then add the broccoli to the pot. Let fry on low for another 10 minutes.
Add the chicken stock and water, then let simmer for ½ an hour.
In a small pot melt 3 Tbsp of butter over medium heat. Then add the flour and stir into a paste. Let brown for 1 minute, then slowly stir in the milk. Stir constantly until it begins to boil. Then add to the main soup pot.
Stir well, then add the cheese and heavy cream. Add salt and pepper to taste.
Let simmer on low for ½ hour.

Tea Biscuit Cinnamon Rolls Gluten Free

March 6, 2014 by officially gluten free 13 Comments

Tea Biscuit Cinnamon Rolls Gluten Free

These delicious Gluten Free Tea Biscuits Cinnamon Rolls are quick and easy to make. There’s no waiting around for dough to rise. They’re topped off with a light drizzle of delicious Cream Cheese Icing. They make a perfect afternoon snack or a tasty dessert or treat for the family. They’re so good that you would never know that they’re Gluten Free.

Ingredients

For the Biscuits –

1 1/2 Cups Rice Flour

1/4 Cup Corn Starch

3 Tsp Baking Powder

5 Tbsp Butter

3/4 Cup Milk

For the Cinnamon Rolls –

4 Tbsp Butter

1/4 Cup Brown Sugar

1 Tsp Cinnamon

For the Cream Cheese Icing –

1 Tbsp Cream Cheese (softened)

1/2 Cup Icing Sugar

Directions

1. Pre heat oven to 450 F

2. In a large bowl, cut butter into flour, starch and baking powder. Mix until well combined.

3. Add milk and mix until a dough forms.

4. Using a rolling pin, roll out dough into a 6″ x 12′ rectangle, on a lightly floured surface.

5. Cover the dough with 3 Tbsp of softened Butter.

6. Mix the sugar and cinnamon together then spread on top of the butter.

7. Roll the dough into a long tube, then use a sharp knife and cut into 1 1/2 ” slices.

8. Cover the bottom and sides of a baking dish with 1 Tbsp of butter. Place the cinnamon rolls into the pan.

9. Bake for 15-20 minutes. I turned my oven to broil for the last minute or two.

10. Mix the softened cream cheese and icing sugar to make the icing. Once the cinnamon rolls have cooled, drizzle the icing over them using a spoon.

If you liked this recipe for Tea Biscuit Cinnamon Rolls Gluten Free, Then you may also like these recipes for

Creamy Gluten Free Tomato Soup

Gluten Free Pizza Crust

Everything Mashed Potato Flatbread

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Tea Biscuit Cinnamon Rolls Gluten Free

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

Author: Lyndsay Baker

Recipe type: Cinnamon Buns

Ingredients

For the Biscuits -
1½ Cups Rice Flour
¼ Cup Corn Starch
3 Tsp Baking Powder
5 Tbsp Butter
¾ Cup Milk
For the Cinnamon Rolls -
4 Tbsp Butter
¼ Cup Brown Sugar
1 Tsp Cinnamon
For the Cream Cheese Icing -
1 Tbsp Cream Cheese (softened)
½ Cup Icing Sugar

Instructions

Pre heat oven to 450 F
In a large bowl, cut butter into flour, starch and baking powder. Mix until well combined.
Add milk and mix until a dough forms.
Using a rolling pin, roll out dough into a 6" x 12' rectangle, on a lightly floured surface.
Cover the dough with 3 Tbsp of softened Butter.
Mix the sugar and cinnamon together then spread on top of the butter.
Roll the dough into a long tube, then use a sharp knife and cut into 1½ " slices.
Cover the bottom and sides of a baking dish with 1 Tbsp of butter. Place the cinnamon rolls into the pan.
Bake for 15-20 minutes. I turned my oven to broil for the last minute or two.
Mix the softened cream cheese and icing sugar to make the icing. Once the cinnamon rolls have cooled, drizzle the icing over them using a spoon.

Sweet and Sour Vegetarian Meatballs

March 5, 2014 by officially gluten free 5 Comments

Sweet and Sour Vegetarian Meatballs

These Gluten Free Sweet and Sour Vegetarian Meatballs are made with Sweet Potatoes and Navy Beans. I used Dried Navy Beans so I had to soak them in water in the fridge overnight. You could get away with soaking them for a few hours if you’re strapped for time. You could also use canned beans if it’s easier.

The texture of these Vegetarian Meatballs is Different from Real Meatballs but they are a very tasty replacement none the less. They’re easy to make and can be made ahead of time and frozen until needed.

Ingredients

For the Vegetarian Meatballs

1 Large Sweet Potato

1/2 of a White Onion Minced

1 Cup of Dried Navy Beans

2 Tbsp Brown Sugar

1/2 Cup Gluten Free Corn Flake Crumbs (finely ground)

1 Tsp Dried Basil

1 Tsp Dried Oregano

1/2 Tsp Salt

Pepper to taste

For the Sweet and Sour Sauce

1 Cup Water

1/2 Cup Vinegar

1/2 Cup Gluten Free Ketchup

2 Tbsp Corn Starch

1 Cup Brown Sugar

2 Tbsp Gluten Free Soy Sauce

Directions

1. Soak dried beans in water in the fridge overnight.

2. Drain, then cook beans in boiling water for 30 minutes.

3. Peel, dice and boil the sweet potato. Then strain and mash, add the brown sugar then set aside.

4. Strain the beans and mash them into a paste.

5. Mix the beans and sweet potatoes together, then add the minced onion, corn flake crumbs and spices. Mix until well blended.

6. Place into a bowl or container and put in the fridge for 30 minutes to 1 hour.

7. Using a small spoon make 1 inch balls and place onto a well oiled pan.

8. Bake at 425 F for 30-40 minutes carefully turning a few times throughout.

9. In a pot bring water and vinegar to boil.

10. Add the brown sugar and ketchup, then corn starch and soy sauce.

11. Bring to boil once again over low heat.

12. Once the sauce has thickened, set to the side.

Cover the Vegetarian meatballs with the sweet and sour sauce right before serving.

If you liked this recipe for Sweet and Sour Vegetarian Meatballs, Then you may also like these recipes

Easy Gluten Free Dinner Rolls

Cookie Crumble Apple Pie

Gluten Free Stuffing

Gluten Free Pumpkin Pie

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Sweet and Sour Vegetarian Meatballs

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Prep time

30 mins

Cook time

30 mins

Total time

1 hour

For the Vegetarian Meatballs 1 Large Sweet Potato ½ of a White Onion Minced 1 Cup of Dried Navy Beans 2 Tbsp Brown Sugar ½ Cup Gluten Free Corn Flake Crumbs (finely ground) 1 Tsp Dried Basil 1 Tsp Dried Oregano ½ Tsp Salt Pepper to taste For the Sweet and Sour Sauce 1 Cup Water ½ Cup Vinegar ½ Cup Gluten Free Ketchup 2 Tbsp Corn Starch 1 Cup Brown Sugar 2 Tbsp Gluten Free Soy Sauce

Author: Lyndsay Baker

Recipe type: Vegetarian

Instructions

Soak dried beans in water in the fridge overnight.
Drain, then cook beans in boiling water for 30 minutes.
Peel, dice and boil the sweet potato. Then strain and mash, add the brown sugar then set aside.
Strain the beans and mash them into a paste.
Mix the beans and sweet potatoes together, then add the minced onion, corn flake crumbs and spices. Mix until well blended.
Place into a bowl or container and put in the fridge for 30 minutes to 1 hour.
Using a small spoon make 1 inch balls and place onto a well oiled pan.
Bake at 425 F for 30-40 minutes carefully turning a few times throughout.
In a pot bring water and vinegar to boil.
Add the brown sugar and ketchup, then corn starch and soy sauce.
Bring to boil once again over low heat.
Once the sauce has thickened, set to the side.
Cover the Vegetarian meatballs with the sweet and sour sauce right before serving.

Gluten Free Perogies

March 3, 2014 by officially gluten free 29 Comments

Gluten Free Perogies

These Gluten Free Perogies (or Pierogi) taste just like regular Perogies. They’re Easy-to-Make and are a great Gluten Free Side Dish for Large Family Dinners, like Christmas or Thanksgiving. There are so many different ways to make Perogies. A few of my favorite ways are to add Ground Sausage or Chopped Crispy Bacon or for something Sweet I like to add Blueberry or Apple Pie Filling instead of the potato mixture. Another of my favorites is the Sausage and Sauerkraut Perogie, where you fry up some sausage and sauerkraut with some onion. They can be deepfried or cooked in a frying pan. Either way they’re sure to impress.

How to Make Gluten Free Perogies

In a large mixing bowl, mix sour cream, rice flour, corn starch and salt until a smooth dough forms. Add 1 or 2 Tbsp more of sour cream or rice flour if needed. Cover the dough and place in the fridge for 1/2 an hour.

Roll out 1/2 of the dough at a time onto a (rice) floured counter top, with a lightly (rice) floured rolling pin. Using a round cookie cutter or glass cup, cut out circles. If the dough breaks, just press it back together with your fingers. Place 1 Tsp of the potato mixture onto each of the dough circles. Fold the circle in half, then press the edges closed making sure to seal all sides.

Peal, cut and boil the potatoes. Then strain, mash and add milk and 1 Tbsp of butter. Dice then fry onion in the remaining butter. Add the cooked onions and cheese to the mashed potatoes, add salt and pepper to taste. Stir well with a stiff spoon until the mixture is somewhat smooth. Set aside to cool.

Place the gluten free perogies onto a lined or lightly (rice) floured cookie sheet or plate. Cover and place in the fridge for 1/2 hour.

Fill a large pot half full with water, bring to boil. Add the gluten free perogies a few at a time and boil until they start to float off the bottom, about 3-5 minutes. Carefully transfer to a frying pan and fry in butter or oil until browned. Flip them half way.

Gluten Free Perogies (Pierogi)

The Gluten Free Perogies Dough is more delicate than traditional Perogie Dough. If the dough breaks just press it back together with your fingers. It helps to keep the dough covered at all times. Also don’t use too much flour when rolling the dough out. This will help keep the dough from drying out, which will help keep it from cracking.

One of the reasons that I use rice flour in most of my recipes is because its so inexpensive. You can find it for $1.00 a bag at Asian Supermarkets or in the import sections at Larger Grocery Stores. It’s also very versatile and doesn’t have a weird after taste like a lot of other gluten free flours do.

This fantastic dough can be used for a number of other things besides Gluten Free Perogies. I used it make Gluten Free Two Bite Pizza Pops as well. What kind of filling is your favorite?

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Gluten Free Perogies

“These Gluten Free Perogies (or Pierogi) taste just like regular Perogies. They’re Easy-to-Make and are a great Gluten Free Side Dish for Large Family Dinners, like Christmas or Thanksgiving. There are so many different ways to make Perogies. “

Ingredients

For the Dough:

1/2 Cup Sour Cream

1 Cup Rice Flour

1/2 Cup Corn Starch

1/2 Tsp Salt

For the Filling:

2 Large White Potatoes

1/2 of a White Onion

2 Tbsp Butter

1/4 Cup Milk

1 Cup Shredded Cheddar Cheese

Salt and Pepper

Directions

1. In a large mixing bowl, mix sour cream, rice flour, corn starch and salt until a smooth dough forms. Add 1 or 2 Tbsp more of sour cream or rice flour if needed.

2. Cover the dough and place in the fridge for 1/2 an hour.

3. Peal, cut and boil the potatoes. Then strain, mash and add milk and 1 Tbsp of butter.

4. Dice then fry onion in the remaining butter.

5. Add the cooked onions and cheese to the mashed potatoes, add salt and pepper to taste. Stir well with a stiff spoon until the mixture is somewhat smooth. Set aside to cool.

6. Roll out 1/2 of the dough at a time onto a (rice) floured counter top, with a lightly (rice) floured rolling pin. Using a round cookie cutter or glass cup, cut out circles. If the dough breaks, just press it back together with your fingers.

7. Place 1 Tsp of the potato mixture onto each of the dough circles. Fold the circle in half, then press the edges closed making sure to seal all sides.

8. Place the gluten free perogies onto a lined or lightly (rice) floured cookie sheet or plate. Cover and place in the fridge for 1/2 hour.

9. Fill a large pot half full with water, bring to boil.

10. Add the gluten free preogies a few at a time and boil until they start to float off the bottom, about 3-5 minutes.

11. Carefully transfer to a frying pan and fry in butter or oil until browned. Flip them half way.

12. Serve with a side of sour cream.

Recipe Note:

– The perogies are very delicate. You can skip boiling them and just fry them instead if you find it easier.

– Gluten Free Perogies can be made ahead of time and frozen. Lay them out flat and uncooked before freezing. Drop the frozen gluten free perogies into boiling water the same way.

– Potato or Tapioca Starch can be used in place of the Corn Starch if needed.

– Xanthan gum can be used in the dough if desired. It will help the dough stick together a bit better. Use 1/2 a tsp if you prefer to add it.

– Rice Flour can vary from brand to brand. I’ve found that measurements can be different depending on the brand you’re using. The Thai brand which has red writing on the bag tends to be ground finer and can take more than the Indian rice flour that I get at Superstore. Both brands work wonderfully but there is a slight difference in the measurements, as I mentioned. Because of this, I like to add the flour a little a time until the consistency is right.

This recipe makes 24 Gluten Free Perogies.

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Gluten Free Perogies (Pierogi)

5.0 from 1 reviews

Gluten Free Perogies

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Prep time

1 hour

Total time

1 hour

Author: Lyndsay Baker

Serves: 24

Ingredients

For the Dough;
½ Cup Sour Cream
1 Cup Rice Flour
½ Cup Corn Starch
½ Tsp Salt
For the Filling:
2 Large White Potatoes
½ of a White Onion
2 Tbsp Butter
¼ Cup Milk
1 Cup Shredded Cheddar Cheese
Salt and Pepper

Instructions

In a large mixing bowl, mix sour cream, rice flour and corn starch until a smooth dough forms.
Cover the dough and place in the fridge for ½ an hour.
Peal, cut and boil the potatoes. Then strain, mash and add milk and 1 Tbsp of butter.
Dice then fry onion in the remaining butter.
Add the cooked onions and cheese to the mashed potatoes, add salt and pepper to taste. Stir well with a stiff spoon until the mixture is somewhat smooth. Set aside to cool.
Roll out ½ of the dough at a time onto a (rice) floured counter top, with a lightly (rice) floured rolling pin. Using a round cookie cutter or glass cup, cut out circles.
Place 1 Tsp of the potato mixture onto each of the dough circles. Fold the circle in half, then press the edges closed making sure to seal all sides.
Place the perogies onto a lined or lightly (rice) floured cookie sheet or plate. Cover and place in the fridge for ½ hour.
Fill a large pot half full with water, bring to boil.
Add preogies a few at a time and boil until they start to float off the bottom, about 3-5 minutes.
Carefully transfer to a frying pan and fry in butter or oil until browned. Flip them half way.
Serve with a side of sour cream.
Note. Perogies can be made ahead of time and frozen. Lay them out flat and uncooked before freezing. Drop the frozen perogies into boiling water the same way.
This recipe makes 24 Gluten Free Perogies.

Chicken Satay

February 18, 2014 by officially gluten free 6 Comments

Chicken Satay

This Chicken Satay is one of my absolute favorite recipes. It’s really easy to make and tastes amazing. I could eat it everyday of the week. It’s make with a delicious creamy peanuty red Thai curry sauce. Chicken Satay can be eaten as an appetizer or as a meal with a side of rice and vegetables.

Ingredients

1 Can of red Thai Curry or 1 can of Coconut Milk and 2 tbsp Red Thai Curry Paste

3 Tbsp Peanut Butter

3 Tbsp Brown Sugar

3 Tbsp White Vinegar

4 Chicken Breasts

Directions

Peanut sauce

1. Strain the vegetable from the curry into a pot. Bring the curry to a boil over medium heat.

If you re using Coconut milk and curry paste instead, you start with the curry past in the pot over medium heat then slowly stir in the coconut milk. Bring to a boil.

2. Add Peanut butter, Sugar and Vinegar to the pot.

3. Stir or whisk constantly until it starts to boil.

4. Let simmer on low for 5 minutes.

5. Remove from heat and let cool.

I use this peanut sauce as a stir fry sauce as well.

Chicken

This part will depend on if you want to BBQ Or broil them. If BBQing you will want to use skewers. In which case you should soak wooden skewers in water for at least 1 hour before using, just so they won t burn as much.

1. Cut the chicken breast into long strips.

2. Using a large container, cover the chicken breast with peanut sauce. Marinate in the fridge for 1 hour or overnight, depending on how much time you have.

3. If using skewers, Skew the chicken strips length wise. Then BBQ on a well oiled grill until caramelized. It will take around 20 minutes.

If your going to use your oven instead, then preheat oven at 450 F. Place marinated chicken strips flat into a well oil pan.

Bake for 10 minutes, then turn your oven to broil for the remaining 10-15 minutes. Turning once or twice throughout.

4. Serve with rice and Vegetables or on its own as an appetizer.