HEALTHY and WHEAT/GLUTEN FREE RECIPES

TACO SALAD

Ingredients
1 1/2 pounds ground beef, browned and drained
1 16 ounce can red kidney beans, rinsed and drained
1 head lettuce, shredded
1 pound cheddar cheese, grated
4 tomatoes, diced
1 10 ounce bag GF corn chips, crushed
Directions
Mix together beef and beans; chill 3 hours or overnight. Place in large bowl and top with lettuce, cheese and tomato. Before serving, add corn chips. Toss. Add dressing. Toss and serve.

OLIVE-STUFFED CHICKEN with CREAMED MUSHROOMS
Ingredients:
4 boneless, skinless chicken breasts
1 pound button mushrooms, sliced
1 cup olives, chopped
1 small onion, chopped
1 cup heavy cream
2 cloves garlic, minced
½ teaspoon dried thyme
¼ cup olive oil, divided
2 tablespoons butter
4 toothpicks, optional
1 ½ teaspoons each salt and pepper, plus more to taste

Directions:
Preheat oven to 350° F.

Rinse and pat dry chicken. Cut a pocket in the thickest part of the breast and stuff with ¼ cup of chopped olives. If olives spill out, pierce with a toothpick to keep closed. Season with salt and pepper.

Heat 2 tablespoons olive oil in a large pan and sear chicken 3-4 minutes on each side. Transfer to a baking dish and finish in the oven for 15-20 minutes depending on the thickness of the breast.

Meanwhile, heat remaining oil with butter in the same pan over medium heat. Add onion and cook for 5 minutes until translucent. Add mushrooms, stirring frequently for an additional 5 minutes. Add cream, garlic and thyme to pan and reduce heat to low. Let simmer until sauce begins to thicken, 5-10 minutes. Season with salt and pepper.

Remove chicken from oven and discard toothpicks. Spoon mushroom sauce over chicken and serve.

ROASTED PORK LOIN PROSCIUTTO and LEMON with GRILLED ASPARAGUS and PEPPERS
Ingredients:
1 3-pound boneless pork loin
5 ounces thin prosciutto slices, about 10
1 medium lemon, sliced very thinly
1 pound asparagus, trimmed
1 red bell pepper, julienned
1 orange bell pepper, julienned
¼ cup chopped chives
¼ cup chopped tarragon
1 cup Pinot Grigio
¼ cup olive oil
1 ½ teaspoons dried oregano
2 teaspoons salt, divided
4 teaspoons pepper, divided
1 ½ tablespoons butter
1 tablespoon cornstarch
1 tablespoon water
2 tablespoons fresh lemon juice, divided
Kitchen twine

Directions:
Preheat oven to 450° F

Align pork with fat side down with one cut side facing you. With a knife, cut ½ inch along the side of the pork about 1 inch along the underside.

Continue cutting in ½ -nch intervals until loin unrolls like a carpet. Arrange prosciutto and lemon slices. Sprinkle
with chives and tarragon.

Turn pork so that a short side is facing you. Roll tightly, keeping prosciutto and lemon within the lion and tie seam-side down with twine at 1-inch intervals. Sprinkle with half your salt and pepper.

Place loin in a roasting pan and roast at 450° F for 15 minutes. Reduce temperature to 325° F and continue to roast about 1 hour, or until a thermometer reads 150° F when inserted into the center of the loin.

In the meantime, arrange asparagus and peppers in a baking dish. Toss with olive oil, oregano and the remaining salt and pepper.

Remove cooked pork from over and place on cutting board to rest. Replace with asparagus and peppers and roast 12-15 minutes. Top roasted vegetables with 1 tablespoon lemon juice.

Place roasting pan over burners and heat wine, chicken broth, and butter to a boil, scraping up any bits from the pork. Reduce to half and add cornstarch mixed with water until sauce thickens.

Strain and served alongside ½-inch slices of pork drizzled in remaining lemon juice.

THAI NOODLE SALAD
Ingredients:
8-10 oz. thin dried rice noodles (vermicelli size)
2 tomatoes, cut into small slices
5 green onions, sliced finely
2 cups snow peas, steamed or boiled until bright green but still firm
1-2 cups bean sprouts
1 cup fresh coriander or cilantro, roughly chopped
1 cup fresh basil, roughly chopped
1/4 cup dry-roasted peanuts OR cashews, left whole or lightly chopped
 1/2 cup deep-fried tofu, cut into small cubes
Garnish:
 fresh basil
 fresh coriander
chopped peanuts
Dressing:
1 Tbsp. vegetable oil
1 tsp. sesame oil
2 Tbsp. gluten-free fish sauce OR 2 extra Tbsp. gluten-free Soy Sauce
5 Tbsp. gluten-free soy sauce
1 fresh red chili, de-seeded, OR 1/2 tsp. dried crushed chili or cayenne pepper
1-2 Tbsp. brown sugar or sugar substitute (to taste)
juice of 1 fresh lime
2 cloves garlic, minced
Preparation:
Dunk noodles in a pot of boiling water. Remove pot from heat and allow noodles to soften in the hot water 10-15 minutes, or until soft enough to eat ('al dente'). When ready, drain and tip noodles into a large mixing bowl.

Add the bean sprouts while noodles are still hot and gently toss (the residual heat from the noodles will lightly cook the sprouts).
Mix the dressing ingredients together in a cup, stirring well to dissolve the sugar. Taste-test for a sweet-sour balance, adding more sugar if too sour for your taste. Note that the dressing will taste quite strong/salty now, but will be milder when combined with the salad.
To the bowl of noodles and sprouts, add the tomatoes, green onion, shrimp or tofu, and fresh coriander. Toss to mix (If you're having trouble combining the noodles with the other ingredients because the noodles are too long and tangled, cut them several times with a pair of clean scissors.)
Now add the dressing, fresh basil, and nuts, tossing well to incorporate.
Taste test the salad. If not salty enough, add more fish sauce or soy sauce. If not spicy enough, add more chili. If too salty, add a little more lime juice
Eat immediately, or cover and allow to sit in the refrigerator for an hour or two, or until cold.
 Place on a serving platter or in a salad dish and sprinkle with fresh basil, coriander, and peanuts.
Serve with wedges of lime.

BRAZILIAN FISH STEW
Ingredients:
2½ pounds tilapia, cod, snapper, or similar fish fillets, cut into chunks
3 tablespoons olive oil
3 onions, chopped
5 large bell peppers, sliced
2 can diced tomatoes, drained (16 ounces)
2 cans coconut milk (16 ounces)
5 tablespoons lime juice
1½ tablespoon ground cumin
1½ tablespoon paprika
3 cloves of garlic, minced
1½ teaspoons salt
1½ teaspoons ground black pepper
1 bunch fresh cilantro, chopped (optional)

Directions:
Stir together the lime juice, cumin, paprika, garlic, salt, and pepper in a bowl. Add the tilapia and toss to coat.

Place into a non-metal container, cover and refrigerate at least 30 minutes, up to 24 hours.

Once fish is marinated, heat the olive oil in a large soup pot over medium heat. Add onions and cook until clear.

Reduce heat to low. Add bell peppers, fish chunks, and tomatoes to the pot in alternating layers. Pour the coconut milk over the ingredients. Cover the pot and simmer 15 to 20 minutes, stirring occasionally.

Stir in the cilantro and cook another 5 to 10 minutes until fish is fully cooked and flaky.

Serve with warm rice, hot corn tortillas, or both.

CURRIED CHICK-PEA WRAPS
Ingredients:
3 cups dried chickpeas
2-3 large diced tomatoes with juices
2 medium onions thinly sliced
4 cloves minced garlic
2 tablespoons vegetable oil or ghee (check label for gluten-free)
2 teaspoons chili powder
2 teaspoons turmeric
2 teaspoons garam masala
2 teaspoons paprika
2 tablespoons ground cumin
2 tablespoons ground coriander
1 teaspoon allspice
1 teaspoon salt
1 bay leaf
1 tablespoon fresh parsley
6-8 gluten-free pitas
Green onions trimmed, for tying (optional)

Directions:
Place dried chickpeas in a large bowl and cover with water at least three inches above the beans. Let soak overnight and beans will expand twice their size.

Drain chickpeas and place in a large stockpot. Cover with fresh water at least three inches over the beans. Add bay leaf and bring to a gentle boil before reducing heat to low.

Continue to simmer for about 1 hour or until beans are cooked, but not mushy.

Discard bay leaf. Drain and reserve chickpeas.

Heat oil in a large pan and cook onions about 5 minutes or until they become soft and translucent. Add garlic and cook for a minute longer, stirring.

Add chili powder, turmeric, paprika, cumin, coriander, allspice and salt and stir over heat until the spices become very fragrant, only about a minute.

Stir in reserved chickpeas and tomatoes until well-combined. Cover pan and simmer over low heat for 20-25 minutes, stirring occasionally. Stir in garam masala and simmer another 10 minutes. Top with fresh parsley.

Serve wrapped in heated pitas. Tie loosely with trimmed onions for presentation.

VEGETARIAN TIKKA MASALA
Ingredients:

Masala Paste:
  • 2 teaspoons fresh ginger, minced
  • 2 teaspoons garlic, minced
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • ¼ teaspoon turmeric
  • 1 teaspoon cayenne pepper powder
  • 1 tablespoo paprika
  • 1 teaspoon garam masala
Everything Else:

  • 4 tablespoons olive oil
  • 5 cardamom pods
  • 1 cinnamon stick
  • 1 ½ sweet onions, finely diced
  • 1 large tomato, finely diced
  • ½ cup water
  • himalayan or sea salt to taste
  • 2 medium russet potatoes, diced
  • ½ green cabbage, sliced into thin strips
  • 2 cups frozen or fresh peas
  • coconut milk
To Make:
  1. Mix all of the ingredients for the Masala Paste together.
  2. Start  cooking the rice cooking according to the package instructions.
  3. Heat the olive oil in a large skillet over medium heat.
  4. Add the cinnamon stick and cardamom pods for just a few seconds to add fragrance to the oil, then remove them. Careful not to leave them too long or it will overwhelm the flavor of your masala.
  5. Add the onions and stir until they are browned.
  6. Add the masala paste and stir for a minute, then add the tomato and stir for another minute, then add the water and bring it to a simmer. 
  7. Add Salt to taste.
  8. Add the chopped potatoes, cabbage, and peas. Reduce the heat to medium-low and cook, stirring frequently, until the potatoes and cabbage are tender and a fork can slide easily through the potato pieces.
  9. Add coconut milk to taste--the coconut milk will create a sauce.Note: you can substitute yogurt for coconut milk if you like.
  10. Serve over aromatic Basmati rice or rice of your choice.
CHICKEN KORMA
  • 1/3 cup Greek-style gluten-free yogurt
  • 1/4 cup gluten-free curry paste
  • 1 tsp. gluten-free garam masala
  • Pinch of gluten-free saffron threads
  • 2 pounds gluten-free chicken thigh fillets, cut into 2 inch chunks
  • 1/4 cup vegetable oil
  • 2 brown onions, finely chopped
  • 1/2 cup light cream
  • 1 tbs. cooking oil
  • 1/3 cup raw cashews
  • 1/4 cup raisins
  • 1 or 2 sliced carrots
  • 12 fresh curry leaves
Method
  1. Combine the yogurt, curry paste, garam masala and saffron in a large glass or ceramic bowl. Add the chicken and turn to coat. Cover with plastic wrap. Place in the fridge for 30 minutes to marinate.
  2. Heat the oil in a large saucepan over medium-high heat. Add the onion. Cook, stirring, for 5 minutes or until golden.
  3. Stir in the chicken. Reduce heat to low. Simmer for 5 minutes. Add the cream and simmer for 5 minutes or until the chicken is cooked through and the sauce thickens. Avoid curdling-don't boil the curry. Season with salt to taste.
  4. Meanwhile, heat the extra oil in a large frying pan over medium-low heat. Add cashews, raisins and curry leaves. Cook for 1-2 minutes or until the cashews are golden and the raisins are plump.
  5. Transfer the curry to a serving dish. Top with cashew mixture to serve.
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