Tag Archives: Gluten Free

Recipes that are Gluten Free

Bacon Pinto Beans

Bacon-Pinto-Beans

These Bacon Pinto Beans are delicious on their own, in a burrito, in a quesadilla, and nachos.  I’m sure they will be delicious any way you want to eat them!

Ingredients:
1 lb Pinto Beans, cooked
1 Bay Leaf
6 Slices Bacon
1 Small Yellow Onion, diced
2 Cloves Garlic, minced
1 teaspoon Cumin
1 Tablespoon Chili Powder
½ teaspoon Oregano
1 Tablespoon Lime Juice
¾-1 Cup Water
Salt and Pepper, to taste

 

Cook the beans with a bay leaf, drain.

In a large skillet over medium/high heat, cook the bacon until crisp.  Remove from pan and chop.  Leave the bacon fat in the pan.

Add the diced onion and cook until softened.  Add garlic and cook for about 30 seconds.

Add the bacon back to the pan along with the beans, cumin, chili powder, oregano, bay leaf, lime juice and water.  Add ½ cup water first, then add a ¼ at a time as needed.  You want some liquid in the pan so the beans don’t burn on the bottom.  Season to taste with salt and pepper.  Simmer over low for 5-10 minutes.

Sweet Potato and Black Bean Enchiladas

sweet-potato-ench-2

The adobo adds a smoky/sweet, almost barbeque flavor to these delicious enchiladas. I needed two 9×13 pans to hold all of the enchiladas, the original recipe only called for one. It also says you can assemble the day before and then bake the next day.
Filling:
1 tbls olive oil
1 small onion, diced (1 cup)
1 ½ lbs sweet potatoes, peeled and small diced (3 cups, but mine ended up more like 4-5 cups)
15oz can diced tomatoes
16 oz jar mild or medium prepared salsa
2 cloves garlic, minced (2 tsp)
1 large or 2 small chipotle chiles in adobo sauce, drained (save the sauce!) and minced
1 ½ 15oz cans black beans, rinsed and drained (about 2 cups)
1 10oz round queso fresco, crumbled and divided
To make filling:
Heat oil in large skillet (with lid) or saucepan over medium heat. Add onion and cook 3-5 minutes or until soft. Add sweet potatoes, tomatoes, salsa, garlic, chipotle, and ½ cup water; bring to a boil. Reduce heat to medium-low and cover, simmering for 30-40 minutes or until potatoes are soft. Remove from heat and mash mixture with potato masher, (or do like I did and use the immersion blender on a low speed) until combined, but still slightly lumpy. Stir in black beans and ½ of queso.
Sauce:
2 8 oz cans tomato sauce
2 cups vegetable stock
1 tsp chili powder
1 tsp garlic powder
1 tsp onion powder
as much of the sauce as you can get (1-2 Tbls) of adobo sauce from the can
1 tiny chipotle chile (in adobo) seeded and minced teeny tiny
To make sauce:
Bring all ingredients to a simmer in saucepan over medium heat. Stir to combine and turn off heat.
Enchiladas:
20 6” corn tortillas
sauce
filling
other half of queso fresco (5 oz crumbled)
To assemble:
Preheat oven to 350*F. Brush or spray two 9×13 baking dishes with oil. Spread ½ cup sauce in each pan. Dip a tortilla in warm sauce, fill with ½ – ¾ cup of filling, roll and place seam side down in pan. Repeat with remaining tortillas and filling. Equally divide and pour remaining sauce over enchiladas in pans. Sprinkle with remaining cheese. Bake 15 minutes. Adjust oven to broil, and broil 4-5 minutes or until cheese is browned. Let rest 10 minutes before serving.
sweet-potato-ench
Serves: 10 (2 enchiladas per serving)
-Adapted from Vegetarian Times Dec 2011-

Red Beans and Rice

red-beans-and-rice

This was really delicious and bacon-y.  The only problem is that it didn’t make enough.  Next time I would probably double it.  Enjoy!

Ingredients:
1/2 lb Red Kidney Beans, soaked at least 8 hours and drained
4 oz Bacon, chopped
1/2 Onion, diced
1/2 Red Bell Pepper, diced
2 Celery Stalks, diced
Salt and Pepper
1/8 teaspoon Cayenne Pepper
2 Cloves Garlic, minced
2 Bay Leaves
Brown Rice, for serving
Green Onions, for garnish

Heat a large pot over medium heat, add bacon and cook until crispy.  Remove bacon from the pot with a slotted spoon and reserve on a plate.

Add onion, bell pepper, celery, salt and pepper and cayenne pepper to the pot with the bacon fat.  Cook until softened, about 3-5 minutes.  Add garlic and cook for 1 minute.

Add beans, bacon, 4 cups water and bay leaves.  Bring to a boil, simmer and cook covered for 1 hour.

Mash 1/2 the beans with a spoon or potato masher.  Simmer for about 20 minutes.

Serve over rice with green onions on top.

Yield: 3-4 Servings

-Recipe from 100 Days of Real Food-

Slow Cooked Spicy Pulled Pork

dr-pepper-pork-web

 

This was so so so good.  I was really hoping that Owen (2 ½ years old) would try this.  I kept telling him that it was cooked in soda, but he still wouldn’t try it.  The rest of us loved it though.  I even made it again the next week.  We had it as sandwiches on rolls and bread, in a pasta dish, in a tortilla, in a salad and on it’s own.

Ingredients:
2 Onions, quartered
1 Whole Pork Butt (pork shoulder roast)
Salt and Pepper
2 (7oz) Cans Chipotle Chiles in Adobo Sauce
24 oz Dr Pepper
4 Tablespoons Brown Sugar

Arrange the onions in the bottom of a slow cooker.  Place the pork butt on top of the onions and season with salt and pepper.  Pour the cans of chipotles on top then add the Dr Pepper.  Put the brown sugar down in the liquid next to the pork.

Cook until the pork is 160°F, about 7 hours on low.

Shred the pork, removing large chunks of fat. You can decide what you want to do with the chipotles and onions.  I just removed them and put the shredded pork back into the slow cooker to keep it warm.

Yield: A lot…like 12 servings or more
-Recipe slightly adapted from The Pioneer Woman Cooks cookbook-

Red Curry Chicken and Lentils

chicken-lentils-1000-web

I made this on a very busy Monday.  Monday is typically busy with grocery shopping, swim lessons, home for dinner then off to volleyball with friends.  After grocery shopping I threw everything in the slow cooker while the kids ate lunch.  By the time we got home from swim lessons the house smelled amazing!  It was so delicious.  Chloe, who is 4 ½ now loved it.  This made a lot, so it will be dinner another night this week.  Yum!  Definitely give this one a try.

Ingredients:
3 lbs Boneless Skinless Chicken Thighs
1 ½ Cups Lentils, rinsed
4 Cups Chicken Broth
1 Small Onion, diced
2 Tablespoons Red Curry Paste
½ Tablespoon Garam Masala
1 teaspoon Curry Powder
½ teaspoon Turmeric
1 teaspoon Sugar
1 teaspoon Garlic, minced
1 teaspoon Fresh Ginger, minced
⅛ teaspoon Cayenne Pepper
14 oz Can Tomato Sauce
¼ Cup Canned Coconut Milk
Fresh Cilantro, for garnish
Cooked Rice for serving

 

Add chicken thighs, lentils, broth, onion, red curry paste, garam masala, curry powder, turmeric, sugar, garlic, ginger, cayenne, tomato sauce and coconut milk to a slow cooker.  Cook on high for 4 hours or low for 7-8 hours.

Serve over rice with cilantro on top.

 

Yield: 6-8 Servings

-Recipe adapted from Pinch of Yum-

Salmon with Lemon Risotto

salmon-risotto

I think I’ve said this a million times before, but I love risotto!

Ingredients:
3-3 1/2 Cups Chicken Broth
4 Tablespoons Olive OIl, divided
2 Cloves Garlic, minced
1 Cup Rice (Arborio, white, short grain brown)
2 teaspoons Lemon Zest
Salt and Freshly Ground Black Pepper
Salmon, about 1.25lbs

 

Preheat oven to 400°F.

Simmer broth in a small saucepan.

Heat 2 Tablespoons oil in a large saucepan over medium heat.  Add rice and garlic, cooking until rice is lightly browned.  Add a ladle of warm broth to the pan.  Stir and simmer until almost all of the liquid is absorbed.  Keep adding broth and simmering until almost all the liquid is gone and the rice is tender.  White/Arborio rice will take 15-20 minutes and brown rice will take about 45-50 minutes.  Add pepper and lemon zest.

While the risotto is cooking, prepare the salmon.  Place salmon on a foil lined baking sheet.  Drizzle with olive oil and season with salt and pepper.  Bake salmon for about 20 minutes, until it just begins to flake easily with a fork (about 140°F internal temperature).

Serve salmon over the lemon risotto.

Yield: 3-4 Servings