Archive for April, 2013
Gluten-Free Chicken with Broccoli over Rice
The following guest post and recipe are from National Foundation for Celiac Awareness (NFCA) volunteer, Annette Marie of Best Life Gluten-Free.
I am a former New Yorker, where there are more restaurants than you can shake a stick at! And quite often we enjoyed frequenting a Chinese place serving both Sechuan and Cantonese dishes, with all of the various tastes that just make your mouth water. So, when I wanted something similar, (don’t get me wrong-I’m not that familiar with Chinese cooking, after all, I’m Italian-American!) I fiddled around until I was happy with this dish.
This is a really quick chicken recipe that’s a one-dish meal, ready in about 30 to 40 minutes. And with the warm weather months ahead, that’s perfect for supper after a day outside enjoying yourself!
The trick to this recipe? Cook the white rice on one burner while the main dish is going on a second. Then everything’s ready at the same time.
Gluten-Free Chicken with Broccoli over Rice
Ingredients:
- White rice (Cook as directed, amount is per your needs)
- 6 or 7 chicken tenderloins, cut in half on diagonal
- 2 cups broccoli florets, washed and stems removed.
- 2 scallions sliced, but do not use the last 2 inches of greenest ends
- ½ cup Extra Virgin Olive Oil
- 2 Tbsp. butter
- ½ lb ( or more if you prefer) sugar snap peas, washed
- 1 cup gluten-free chicken broth
- 1 Tbsp. Bragg’s Liquid Aminos (Natural Soy Sauce Alternative)
- Dash of salt & pepper
- ¼ tsp. garlic powder
- 1 tsp. fresh lemon juice
- 2 Tbsp. cornstarch
Directions:
- Put up the rice, as we said, to be cooking while you’re making the chicken-broccoli dish.
- In large skillet, heat the olive oil and butter. When melted, saute the chicken tenders on a low to medium heat until there’s a golden tinge and there’s some golden-brown bits in the pan from the butter.
- Remove chicken and place on a plate, but keep the butter residue in the pan.
- In the butter residue, saute the scallions first, then add the peas and broccoli. Saute for about 3-4 minutes until starting to get a golden color.
- Add the broth, spices, amino liquid, and cover pan.
- Simmer on low for about 15 minutes.
- Remove cover and pour out about ½ cup of liquid into a measuring cup or small bowl.
- Add the cornstarch and hand-blend until combined.
- Add to the skillet and replace pan on low heat. Cover and heat for another 5-7 minutes until it only thickens a little. You should have a gravy-like liquid now. Shut heat.
The rice should be done and ready for your plate!
Quick! One-Dish! Ready to go!!
Enjoy!
– Annette Marie
About Annette Marie
Annette is a native New Yorker, now living in New Jersey. Since she was diagnosed with celiac disease well after the age of 50, Annette has made it her mission to raise awareness in the hopes that others won’t have to live for years with unexplained symptoms as she did. Some of Annette’s recipes are inspired by traditional Italian recipes, but she adds other original gluten-free recipes to the mix. Her “semi-homemade” and from “scratch” recipes are meant for busy families eating gluten-free. For more of Annette’s gluten-free recipes, visit her blog at www.BestLifeGlutenFree.com.
Take Me Out to the Ball Game! Family Fun & a New Gluten-Free Stand at the Phillies’ Stadium
Spring is has sprung and that means baseball is here! All of us at the National Foundation for Celiac Awareness (NFCA) have started following our favorite teams and are ready for a great season of America’s favorite pastime. And, we are preparing for our annual night out at the ballpark.
This year, Celiac Awareness Night with the Philadelphia Phillies is on Friday, August 16that Citizens Bank Park as the Phillies host the Los Angeles Dodgers. This will be NFCA’s 6th Celiac Awareness Night and we are looking forward to a great night of great baseball.
This year, we are excited to have a special free raffle to offer visitors to our information table near Section 210. Thanks to the Phillies and Aramark, the basket will include Phillies memorabilia, two tickets to a 2013 regular season game in section 116, a preferred parking pass and a complementary food coupon valued at $30. Better yet, there will be an expanded menu at the gluten-free concession stand that is set up for NFCA’s night out.
Last Friday, I went to the Phillies Home Opener. I either am a terrible influence or a great grandmother as I snuck my grandson Zachary out of school for the afternoon so he could cheer on the home team. The weather was perfect, the seats were good and we were all set to start a winning season. Unfortunately, the Phillies weren’t quite as ready as we were and lost to the Kansas City Royals. As the crowd streamed out at the 7th inning stretch, my grandson refused to lose faith and declared, “I am a Phillies fan and I am staying!”
We did have a great chance to check out the new permanent gluten-free concession stand in Section 136. What a boost to the Phillies experience! We had delicious hot dogs and cheesesteaks and watched as people who were thrilled to find gluten-free food so available ordered pizza and chicken fingers. Sweet Christine’s furnished brownies and other sweet treats, along with the hot dog rolls. Of course, you can get a gluten-free brew with that dog—Redbridge beer and Woodchuck Hard Cider.
No matter what the final score, it always is a good day at the ball park. With more gluten-free food, it is even better.
See you at Celiac Awareness Night! You can grab your tickets here.
Play ball!
– Nancy
A Personal Celiac Disease Story and Gluten-Free Recipe
Introducing Annette Marie of Best Life Gluten-Free! Annette will be sharing her gluten-free recipes here on the National Foundation for Celiac Awareness (NFCA) staff blog. Read on to learn more about the cook behind the gluten-free recipes at www.BestLifeGlutenFree.com.
My name is Annette and I live in the “Garden State,” the lovely state of New Jersey! I was actually a New Yorker most of my life, growing up there and learning to cook and bake at the hip of my Italian-American Mom. (I must admit that when I was twelve, I wasn’t too happy to forgo the soda shop after school in order to learn how to make marinara sauce!) But looking back, I’m glad she did it.
Like many others, I was diagnosed with Celiac Disease after much suffering, pain and anguish, wondering what could be wrong with me. As a kid, we visited the doctor so often that when he saw me he’d exclaim, “Well, it’s the belly-ache kid!” Later in my life I had 3 ulcers and always suffered with stomach issues in one way or another.
For years I was embarrassed, frustrated and down-right mad! Why couldn’t they fix what was wrong? However, unlike some people with celiac disease, I wasn’t diagnosed as a child…nor as a teen…nor even as a young woman. Mine was diagnosed well after 50! Talk about a medical mystery!
It was so severe that I was unable to make a 30 minute drive without plotting the route and discovering if there was a shop with a restroom nearby.
Thank God for the gastroenterologists, who have been caring and supportive, have provided information, guidance and so much more. Yes, it was difficult the first few months, but I took it on as a challenge to be met.
That’s why I’m really hoping to “Pay-it-Forward” by helping anyone who may need some guidance or reassurance. My recipes are both “semi-homemade” and “scratch,” and if I can provide photos along with as much description as I can to help you get cooking gluten-free, then that’s what I’ll do.
My biggest message to people with celiac disease or non-celiac gluten sensitivity (NCGS) is, please don’t feel isolated. More and more, it seems as if gluten intolerance and celiac disease are coming to the forefront. And thank goodness for strides being made in our behalf by organizations like the National Foundation for Celiac Awareness.
Here is just one of my gluten-free recipes that I’m so excited to share with you!
Cheese-Filled Coffee Cake
Ingredients:
Cream Cheese Filling:
- 6 oz. cream cheese – room temperature
- ¼ cup granulated sugar
- ½ tsp. lemon juice
Dough Ingredients:
- 1 ½ cups Gluten-Free Bisquick
- 2 large eggs
- 1/3 cup milk (I used Lactaid 2%, but any is fine)
- ¼ cup butter – softened, room temp is fine)
- 1 tsp. gluten-free pure vanilla extract
- 1/3 cup granulated sugar
Crumb Topping Ingredients:
- ¼ cup light brown sugar
- ¼ cup softened butter – room temp
- 1/3 cup all-purpose gluten-free flour blend (Bob’s Red Mill is fine.)
- Small amount of confectioner’s sugar for dusting on top when it’s done.
Directions:
- Preheat the oven to 375 degrees. Generously grease a round 9 in. cake pan. (I used margarine)
- Well, you’ve greased the pan liberally, so set it aside. First, mix the filling in a small bowl and set aside.
- In a large bowl, mix the butter, milk, eggs, vanilla and sugar. Gradually add the flour and mix until well combined. Spread about a little more than half of the batter in the bottom of the pan.
- Next put the cream cheese filling on top and try to spread around. (It may be difficult, but using the back of a tablespoon works well.)
- Lastly, put the remainder of the dough batter on top.
- In a small bowl, using a pastry blender tool or 2 forks, combine the topping ingredients until it resembles crumbs. Sprinkle over the batter in the pan.
- Bake for about 25 minutes. Ovens vary so take a peek after 20 minutes. A tooth pick inserted into it should come out clean and dry when done.
- Cool well before dusting the top with sifted confectioner’s sugar, if you like. After cooling, be sure to keep covered for freshness.
That’s it!
About Annette Marie
Annette is a native New Yorker, now living in New Jersey. Since she was diagnosed with celiac disease well after the age of 50, Annette has made it her mission to raise awareness in the hopes that others won’t have to live for years with unexplained symptoms as she did. Some of Annette’s recipes are inspired by traditional Italian recipes, but she adds other original gluten-free recipes to the mix. Her “semi-homemade” and from “scratch” recipes are meant for busy families eating gluten-free. For more of Annette’s gluten-free recipes, visit her blog at www.BestLifeGlutenFree.com.