The Best Gluten-free Chicken Chili Recipe

A few days ago I made the best gluten-free chicken chili in my slow cooker.  My husband said it was the best “soup” he has ever tasted.  Regardless of what you call it, chili or soup, it was fantastic.  The only problem is, as usual, i did not follow a recipe, so the measurements I am giving you are approximations only.  These quantities are for my family of five with leftovers (hopefully) for the next day…

-5 uncooked, boneless, skinless chicken breasts

-2 cans white kidney beans, well rinsed and drained

2 cups sliced baby portobello mushrooms

-1 cup chopped spanish onion

-2 cups grape or cherry tomatoes

-1 cup roasted red peppers (cut up two sweet red peppers, toss in a bowl with olive oil, bake the peppers on a cookie sheet at 400 until they start to turn black at the edges)

-2 cups green tea (i know, sounds gross, but I didn’t have any fresh chicken broth and needed some liquid, not to mention green tea is good for you!)

-2 tsp each chili powder and curcumin (or more chili powder if you like it HOT)

-2 tsp minced garlic

I cooked the above ingredients for 6 hours on the low setting of my slow cooker, then removed the chicken breasts, chopped them up, and returned them to the pot.  At this point I also squished the tomatoes against the side of the slow cooker to make them burst.  I then let the concoction simmer for another hour on low heat.

Approximately 20 minutes before serving, I turned off the heat on the slow cooker, and then added 1 cup of jalapeno flavored Greek yogurt, (see my last post about this amazing product http://lorieb.com/2013/11/10/my-favorite-gluten-free-secret-ingredient-skotidakis-jalapeno-flavored-greek-yogurt/) and 1 cup of shredded cheddar cheese.  I buy the yogurt at Costco and use it in many recipes instead of sour cream or cream cheese.  It provides a nice, mildly spicy flavor and adds much less fat.  This is my secret ingredient that I use to thicken any sauces, soups, and gravies without adding gluten.

You can serve this chicken chili up in a bowl with a sprinkling of shredded cheese or a dollop of the greek yogurt on top, or even on a plate over a bed of rice.  Left over the next day, this chicken chili tastes even better as is often the case with many stew, chili, or soup recipes.  That is if there are any leftovers to be found!

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My Favorite Gluten-Free Secret Ingredient…Skotidakis Jalapeno Flavored Greek Yogurt

I have been using this jalapeno flavored Greek probiotic yogurt made by Skotidakis in many gluten-free recipes lately.  I love the kick it gives to stews, soups, and pasta sauces, blending well without clumping or separating.   Because it is made from yogurt, there is much less fat involved than the sour cream or cream cheese called for to make the creamy sauces in many recipes.  An equal substitution of the cream cheese or sour cream for this yogurt alternative is simple and healthy…

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As I believe it was intended for, it also makes a great dip for chips or raw veggies and a tasty spread for wraps, sandwiches, hamburgers and soft tacos.  I buy it at Costco, in a twin-pack, but I have also seen it sold individually at other grocery stores.  It also comes in a plain flavor, but the jalapeno is my favorite…

All Natural Mosquito Repellent

As promised in my recent post entitled “Monster Mosquitoes”  http://lorieb.com/wp-admin/post.php?post=868&action=edit  I have discovered a remarkable homemade recipe for mosquito repellent…

Today I spent four hours working in a client’s garden in Nepean.  It was a very hot afternoon; 27 degrees Celsius or 39 degrees with the humidity.  At times it was cloudy wit!h storm clouds threatening, other times it was sunny.  I worked in the sun and shade in this garden.  Before I left home I slathered myself with sunscreen as per my usual routine and then sprayed my clothes as well as my exposed arms, legs, neck and hair with my new concoction….

I am thrilled to report that not one mosquito bit me today, in fact not one even landed on me!  I did see a few getting close, but they certainly did not like my scent, and quickly flew off to find someone else to bite.  I did not even hear any of that annoying buzzing around me; you know, the sound they make just before they land and bite you…

Don’t worry, this scent is not offensive, in fact I love the smell.  Those of you who know me well will realize there is no way I would spray any toxic, strong-smelling, artificial chemicals on my skin and clothes.  To do so would give me an instant headache and coughing fits.

My next step is to make up a large batch, bottle it, and get other people to try it out; if you are interested, let me know…

Gluten-Free Pasta Salad

This is another recipe from Living Without that sounds really good and easy to make…

 

Gluten-Free Pasta Pickup Salad with Pesto and Tomatoes

 

SERVES 6 to 8

 

This beautiful dish explodes with flavor. It’s best when assembled right before serving. If garden tomatoes aren’t in season, use good-quality roasted red peppers.

 

Ingredients

 

1 (10-12 ounce) package gluten-free brown rice or corn spirals, penne or elbow pasta
1 pint fresh, local tomatoes, chopped
½ cup good-quality pesto,* more for garnish
4 tablespoons white balsamic vinegar
¼ cup extra virgin olive oil + 1 tablespoon for cooked pasta

 

1. Bring 2 to 3 quarts salted water to boil. Cook pasta until chewy or just al dente, 3 to 4 minutes less than directed on the package. (Undercook pasta to prevent it from falling apart when tossed; pasta continues cooking after it is drained.) Rinse pasta under cold water and drain well. Toss with 1 tablespoon olive oil to prevent sticking. Reserve.

 

2. Combine ½ cup pesto with vinegar and ¼ cup olive oil. Toss with pasta.

 

3. Add tomatoes and dollops of remaining pesto. Garnish with fresh basil leaves, if desired. Serve at room temperature.

 

Each serving contains 271 calories, 14g total fat, 3g saturated fat, 0g trans fat, 0mg cholesterol, 89mg sodium, 33g carbohydrate, 3g fiber, 5g protein.

 

Gluten and Wheat-Free Cilantro Mango Chicken Recipe

This gluten/wheat-free cilantro mango chicken recipe comes from the website www.flourishingwellness.com and my cousin Carrie Marshall, a holistic health coach in Springfield Missouri.   Visit her website for information on food intolerances, recipes and more…

4 skinless, boneless chicken breasts
8 ounces plain yogurt
1 cup cilantro, finely chopped
1/2 cup fresh lime juice
Dash of cayenne pepper
1 clove fresh garlic, minced
1 large ripe mango, peeled, finely diced

1.Preheat oven (375 degrees) or BBQ
2.Combine 1/4 cup yogurt, 1/4 cup of cilantro, half of the lime juice, cayenne pepper and garlic. Coat chicken breasts with this mixture, marinating for at least 1 hour.
3.While chicken marinates, make sauce by mixing remaining yogurt, 2/3 of diced mango, 1/2 teaspoon lime juice and 3/4 cup cilantro in blender.
4.Bake chicken in oven for 25-30 minutes or grill on BBQ.
5.Place chicken on serving plates, pour on sauce and sprinkle with remaining mango, serve with extra sauce on the side.
6.Add a sprig of fresh cilantro for garnish.

Serves 4

This recipe combining the tastes of cilantro and mango, with the common staple of chicken, sounds incredibly simple and delicious, and is gluten/wheat free.  It is very similar to a marinade made with lime juice, garlic and cilantro that I frequently use at the cottage.  I put the chicken and marinade in a ziploc bag at home and transport it to the cottage like that so it is well marinated by the next day.   The addition of mango, yogurt and cayenne sounds interesting;  it will certainly be my next experiment in the kitchen or on the barbecue!

Lorieb is the mother of three sons, residing in Kanata, Ontario, Canada.  She is the proud owner of GARDENS4U, and spends most of her time designing, planting, and restoring gardens.  Her other interests include reading and writing.  Please check out her website at www.gardens4u.ca

Notes:

Easy Dinner Recipe: Pork Tenderloin in the Slow Cooker

This recipe (if you can call three simple steps and three common ingredients a recipe) is the easiest ever…

I thought I was heading out of town this morning, so decided to make my family’s favourite pork tenderloin in my slow cooker, to be ready when I returned at dinner time. The weather changed my travel plans, but I still have the same dinner plans.

All you need is a pork tenderloin, one half cup (approximately) of maple syrup and one cup (again, approximately, I never measure) of frozen blueberries. Put the tenderloin in the slow cooker, pour the maple syrup over it and then the blueberries over the syrup. Set the slow cooker to low and let the pork cook 8 hours. Remove the meat from the slow cooker and let it cool (10 minutes) before slicing. Pour the juice, as is, over top after slicing. If you prefer a thicker, gravy-like sauce, stir one tablespoon of flour into a bit of cold water, then add to the juice in the pot. Turn the setting up to high and cook until the sauce thickens. Serve with potatoes or rice and another vegetable (broccoli is our favourite) for a healthy family dinner…

Succulent!!

Lorieb is the mother of three sons, residing in Kanata, Ontario, Canada. She is the proud owner of GARDENS4U, and spends most of her time designing, planting, and restoring gardens. Her other interests include reading and writing. Please check out her website at www.gardens4u.ca