POSTCARDS FROM A GLUTEN FREE LIFE


Tonight’s Dinner
February 17, 2010, 3:51 pm
Filed under: Recipes

Well it seems the best place to start is dinner. Its always that struggle, Tuesday night, its cold and dark, half of me wants the magic of a something warm and filling and the other is screaming out for something green and fresh to chase away the winter blues. Basically I can pull these two dishes together in about 30 minutes which is the most I would ever spend on a week night.

So on tonight’s menu;
Chilli and Soy Chicken with Coriander Rice, served with Asian Greens

Serves 2
250g thinly sliced chicken
1 teaspoon of dried chilli
2 tablespoons of GF soy sauce
1 garlic clove chopped
1 tablespoon of gf fish sauce
1 tablespoon of sesame oil
1/2 lemon or lime juiced
1 bunch of coriander
1 packet of pre-mixed asian greens
Rice for two
Marinate the chicken in soy sauce, fish sauce, sesame, lime, garlic, chili and half the coriander. In the meantime pop the rice in a rice cooker (if you don’t have one…invest!). Try to give it 15 minutes as the cooking time required is minimal.
Once your rice is almost cooked throw in the remaining coriander and set aside. Throw the chicken and marinade into a hot pan with a dash of oil (peanut is good, but whatever is on hand will work). Cook chicken through. Throw in the greens and cook for another 2 minutes until just cooked.
Serve with coriander rice and if you are feeling flashy add some fresh coriander and a wedge of lime.

Cherry, Nectarine and Blueberry Crumble

Cherry, Nectarine and Blueberry Crumble
Serves 2 (with leftovers)
You can use anything you can get your hands on to make this, I like blueberries for the colour and and stone fruit to keep it moist. The topping isn’t really measured so I have guessed here.
6 nectarine (small)
1 punnet of blueberries
1 punnet of cherries
100g of almond meal
100g of mixed nuts
2 tablespoons of rice flour
100g of butter of DF spread
2 tablespoons of caster sugar
2 tablespoons of brown sugar
Cut fruit and layer in an oven proof dish. Sprinkle over caster sugar. In a bowl mix the crumble ingredients almond meal, mixed nuts, rice flour, brown sugar and butter. Mix until you have a crumble mixture, add more rice flour or butter to get the right consistency. Pop into a 180 degree oven foe about 35 minutes or until the fruit is bubbling on the sides and the top is golden brown….. indulgue.

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1 Comment so far
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I am not a celiac however I have tried the GF crumble recipe (and variations of it) several times. I was never a huge fan of crumble, however this rendition has transformed my opinion of this very traditional dessert. Its the nuts that really do it… that and the big scoop of double clotted cream icecream I like to have with it!

Comment by whipt




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