Welcome To My Gluten Free Articles!

Here is a GREAT recipe from one of my clients Claudine Pender, owner of Restory in North Vancouver. This recipe was originally published here . BECAUSE CHEESE IS ALWAYS A GOOD IDEA. I am excited to share with you this recipe! EVERYBODY asks me about it… My friends, and their friends… and I have texted and emailed and bragged about it… LOL! I used to have an OLD recipe that did not seem to work the same every time I made it, so I looked into my books and finally found one recipe that worked!!!! Without further ado… here it is!!!

6 skinless bone in chicken thighs 6 tbsp vegetable oil 3 medium onions 3 cloves garlic 1 heaping tsp coriander powder 1/4 tsp turmeric 1 tsp salt 1/2 tsp paprika 1/2 tsp garam masala 1/2 tsp chilli powder Ginger paste 1/2 can tomato paste Cilantro for garnish

I make this dish mostly for myself as I love olives and I love the Mediterranean flavours. If anything has olives, garlic or capers, you can be assured, I’m going to give it a try! Ingredients 1 ½ tablespoons Olive Oil 4 skinless boneless chicken breasts, 4 boneless skinless chicken thighs. Kosher salt and freshly ground black pepper, to taste ½ cup gluten free chicken broth (I prefer Safeway or Kitchen Basics) 4-5 Roma tomatoes Chopped ¾ cup Spanish olives 3 cloves garlic 2 Tbsp Chopped Fresh Oregano leaves ½ cup crumbled or grated feta ****Adults Gluten Free Yield 4 servings Instructions Tenderize the chicken breast with a mallet. Cut the breast in half to yield eight breast pieces. Season all the chicken pieces all over with the salt and pepper.

Yield 4-6 servings Tender chicken in a delicious Dijon cream sauce! We had this one night while the kids were staying with my parents. I served it with sautéed spinach on the side and it was so good! Ingredients 3 tablespoons Olive Oil 2 skinless boneless chicken breasts, 4 boneless skinless chicken thighs. Kosher salt and freshly ground black pepper, to taste 3 tablespoons chopped shallots ¾ cup dry white wine 2 Tbsp of Robin Hood Gluten Free Flour 2/3 cup gluten free chicken broth (I prefer Safeway or Kitchen Basics) ½ cup of Evaporated Milk. I use this in place of Whipping cream 3 Tbsp Dijon Mustard 2 Tbsp Chopped Fresh Tarragon – This dish is so much better when the tarragon is fresh. Instructions Tenderize the chicken breast with a mallet. Cut the breast in half to yield four breast pieces. Season all the chicken pieces all over with the salt and pepper. Heat 1 Tbsp of Olive Oil in a large non-stick frying pan over medium high heat. Add chicken and sear both sides until golden brown, about 6 minutes per side; set the chicken aside and pour off the fat from the pan, do not wipe the pan clean.

You know what they say “It’s all fun and games until someone loses a pear, apple, and pistachio crumble.” And if that happens, here’s a recipe to make a new one. One that is free of gluten, vegan, and absolutely delicious. 

Brine 4 cups buttermilk 1/3 cup kosher salt 2 tsp. Each dried oregano, thyme, rosemary and sage 1 tsp. Granulated garlic 1\2 tip. Cayenne pepper 4 bone in chicken legs 4 bone in chicken thighs B  reading ½ cup gluten free all purpose flour (I used Robin Hood) ½ cup gluten free breadcrumbs (I used Presidents choice) 1 tsp. Pepper 1 tsp. Salt 1 tsp. Oregano 1 tsp. Paprika ¼ tsp. Cayenne pepper ½ cup butter To make buttermilk brine, in a large bowl, whisk together the buttermilk and salt. In a spice grinders or mortar, blend the remaining spices until finely ground.

It’s already the Friday of our Thanksgiving long weekend! Wow, how time flies! If you run a busy life like me… sometimes coming up with new dishes in the kitchen can be a real challenge! So I figured why not share a collection of incredible looking gluten free dishes you can add to your table this year. Obviously I haven’t tried all of these, but they all look so tasty. If you happen to be inspired to cook something here, snap a picture and send it to me or tag me in it! I would love to see how it turned out! I  hope you have a wonderful thanksgiving weekend and that you do what matters most to you!

This was originally published here on bizarrocomics.com where they signed off their blog post with “stay crunchy, jazz pickles.”