7 minute chicken

On nights when I know there won’t be a lot of time to cook, I use this recipe/technique. It's one of my favorite recipes from my book, The Warm Kitchen.

What I love about it is that I can change the flavor profile of the chicken based on what herbs and spices I use. If I’m in the mood for a particular flavor or just want to use up something else, the dish can easily be transformed. I used to just call this sautéed chicken then realized one of its benefits is how quick it comes together. Yes, I timed it...7 minutes!

The chicken has to be either flattened or cut in half in order for it to cook properly in 7 minutes; otherwise, it might take about 12-15 minutes total. Adding some liquid like lemon juice or broth at the end helps to finish the cooking as well.

This recipe is naturally gluten-free. If you use a butter substitute or coconut oil instead of butter,
it is dairy-free as well.

In case you haven't seen it yet, I have been featured in the Spring issue of Cafe' Tecumseh (see below). In the interview portion, this recipe is mentioned. You can get my recipe for Chicken Tenders with Orange Mustard sauce which is in the magazine here. To view the full digital copy, click here.

I encourage you to try this recipe for your family. It's easy and tasty!

This recipe was featured on pg 25 in this magazine!

7 Minute Chicken

Serves 3-4                                                                     

1 pound boneless skinless chicken breast, trimmed of fat and/or connective tissue, flattened with a meat mallet or made into cutlets but cutting across the middle

1-2 teaspoons herbs and spices (see below)

2 teaspoons olive oil

Juice of ½ lemon or ¼ cup chicken broth

1 tablespoon unsalted butter, butter substitute or non-virgin coconut oil, i.e. plain, without a coconut smell

Optional: 1 cup chicken broth

1 tablespoon of cornstarch mixed with 1 tablespoon water

FLAVOR PROFILE BLENDS

Italian blend: Mix ½ teaspoon each oregano, thyme, ground black pepper, garlic powder and salt or about 2 teaspoons of an Italian seasoning blend

Mexican blend: Mix ½ teaspoon each cumin, coriander, oregano, garlic, salt, and pepper

Indian blend: Mix ½ teaspoon each cumin, salt, and pepper and ¼ teaspoon each coriander, curry powder or turmeric, and ground ginger.

 1. Mix herbs and spices in a small bowl. Sprinkle half over chicken. You can save any extra   seasoning as long as it has not touched the raw chicken.

2. Heat medium sauté pan to medium or medium high. Once the pan is hot, add the oil and quickly place the chicken in the pan, seasoning side down, being careful not to crowd the pan.

Cook in batches if necessary. If using a non-stick pan, add oil and then heat pan. As soon as oil is hot, add chicken.

3. Do not move chicken in the pan. Sprinkle remaining seasoning on other side of chicken. Adjust heat if necessary so that you can hear the chicken cooking but so that it’s not burning.

4. Once chicken is fragrant and beginning to turn white on the edges, turn over and cook the other side. The cooked side should be brown. Again, do not move around in the pan and try not to overcook.

5. Cooked chicken will be firm when you press it. If it’s not done, it will feel soft. Try to resist the temptation to cut into it; you’ll lose a lot of the natural juices.

6. Once the chicken is cooked, you can deglaze the pan by adding fresh lemon juice or ¼ cup chicken broth. Let that cook for 1 minute, remove from heat, then add 1-2 tablespoons unsalted butter. It should only take 7 minutes from the start of the cooking process to this step.

7. Optionally, to make more sauce and/or to help finish cooking the chicken, place the pan back on the burner over medium heat. Add 1 cup of chicken broth to the pan and bring to a simmer, lowering the heat if necessary. When the broth comes to a simmer, stir the cornstarch and water mixture and add it to the pan. Stir the sauce in the pan until combined. Cook 2-3 minutes or until the sauce is thick and the chicken is fully cooked. Taste sauce and adjust seasonings. If the sauce is gritty, continue simmering another 1-2 minutes.

The best gluten-free chicken tenders

Without a doubt, these are better than anything I or my children have ever had in a restaurant! Well, in my humble opinion, that is. When I make these, I make a double batch. We use half for the meal and I either freeze the rest or use it for lunches or leftovers.

You can use this recipe for fish or almost any other protein, even tofu! For our family, I use a dairy substitute like almond milk to make it dairy-free. Although a few years back some people thought eggs were in the dairy category, they actually are not. Dairy refers to anything that comes from a cow. I'm also providing an egg-free substitute as well as this can be another allergen many children and even adults can't tolerate.

Want something a little more sophisticated? Try serving them with an apricot Dijon sauce (yes, that's in my cookbook, The Warm Kitchen) or a sriracha or sesame oil mayo. Getting ready for the game? Toss these with your favorite buffalo wing sauce. So many possibilities! Does your child like ranch dressing but can't have dairy? Try Follow Your Heart's vegan ranch dressing.

Give it a try and don't be afraid to fry these. I fill a big pan with about 1/4"-1/2"of oil since I don't fry too often. It's so worth it. Let me know how you like them.

For more gluten-free recipes like this, check out my cookbook, The Warm Kitchen!

Gluten-Free Chicken Tenders 

Makes about 12-16, depending upon the size of the tender

1 pound boneless, skinless chicken breast or tenders

2 tablespoons white rice flour

2 tablespoons potato starch

1/2 tsp sea salt

1/4 tsp each black pepper

1 large egg or egg substitute (see below)

1 tablespoon milk or milk substitute, plain and unsweetened

2 cups gluten-free corn flakes, crushed or ground in a processor (measure first, then crush)

1-2 tablespoons olive or vegetable oil

Egg Substitute: to make 1 egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons warm water in a bowl. Set aside for 5 minutes.

1. Slice chicken breasts into strips; if using tenders, proceed to the next step. Pat dry if wet.
2. Mix flour, starch, salt, and pepper in a shallow bowl. Place egg or egg substitute and milk in another shallow bowl and beat lightly. Place corn flake crumbs in another shallow bowl.
3. Bread the chicken. Take 3-4 pieces of chicken and first dip in flour mixture. Shake excess. Dip in egg and then corn flake crumbs. Place breaded chicken on plate or tray until all chicken is coated.
4. Place 1 tablespoon of oil in a large sauté pan. Heat to medium heat. Add one piece of chicken to the oil. If chicken does not make a sizzle sound, let the pan heat up more. Add chicken pieces but don’t crowd pan. Don’t move chicken; allow to brown. Turn once and cook until heated through. Place on a piece of paper towel on a plate and place chicken on this plate to absorb some of the oil. Use more oil if needed.
5. To keep tenders warm or to crisp up, place tenders on a baking sheet and place in a 350°F oven for 5-10 minutes.
6. Serve with So Simple Tomato Sauce, Spicy Orange Sauce, or Barbecue Sauce (see cookbook). 

You Get Much More Than Lemonade With This Cookbook

Buy the book from Amazon here

The name "The Lemonade Cookbook" might lead one to believe that the cookbook is about making lemonade. If you are not from the Los Angeles/Southern California region, you might actually think this. However, those from the area are probably more familiar with the cafeteria style eatery that features fresh, family-friendly dishes (umm, sound familiar?). Lemonade is described as a modern cafeteria where visitors enjoy a rotating daily spread of deliciousness, offers fresh fare that tastes as though every culture is stirred into the pot.

And that's what you will get with the book. Author Chef Alan Jackson has a style I can relate to as well. Besides being the father of 3 children, he is a successful restaurateur; he has opened 12 locations since the first one in 2007. He saw the need for quick, affordable food that was also healthy. What does a guy like Jackson do? He created a chef-driven approach to dining.

What I like most about the recipes in this book is that I want to make most of them. The photos are vibrant and detailed and the recipes are not too complex. The page below is one of my favorites; just a simple photo of different cuts (although I do have to admit it gave me a flashback to culinary school). Don't be intimidated with something like this; you do not have to be a chef to use this book.

I also like how the book is laid out. When is the last time you saw "braises" as a chapter? You can also find market vegetables, land + sea, soups and stuff, and of course, lemonade (which is harder to type than you would think; I keep typing "lemondade").  

Since we eat a gluten and dairy free diet, I wasn't sure whether or not I would be able to use these recipes. After flipping through the book, I quickly realized it would be easy to make substitutions. For example, I used almond milk instead of regular milk and gluten-free breadcrumbs in the buttermilk chicken. For the salad, I used gluten-free tamari for the soy sauce; that was easy. Most recipes can be adapted easily. 

So, my recommendation is yes, buy this book if you like to cook. Get ready to be inspired. Feel free to put your own personal spin on the recipes. I don't think Chef Alan will mind. 

Photo of Buttermilk Baked Chicken, courtesy
of The Lemonade Cookbook

My version of the chicken dish

Photo of Edamame, Snap Pea, Sesame Vinaigrette courtesy of The Lemonade Cookbook

My version of the salad with green beans and snap peas

As you see from the photos above, my versions are pretty darn close, even with my variations. Below are the recipes provided by the Lemonade Cookbook. Thank you for also providing me with a book for this review.  Enjoy!

Buttermilk-Baked Chicken

From The Lemonade Cookbook by Alan Jackson and Joann Cianciulli. Copyright © 2013 by Alan Jackson and Joann Cianciulli and reprinted by permission of St. Martin's Press, LLC.

Serves 4

Amy's Notes: I made my own buttermilk with almond milk and vinegar (add 4 teaspoons vinegar to a 2 cup measure and then fill with milk to the 2 cup mark). However, I think 1 1/2 cups would have been enough. I used less tabasco since my kids are sensitive to spice. I used a gluten-free panko bread crumb. I might not have dried off the chicken breast well enough; it was soggy. However, if it was completely dry, I didn't know how the chicken would stick to the panko. Might have to try it again. I love-love-loved the flavor of the chicken and will definitely do this again. 

Marinade:

2 cups buttermilk

1 tablespoon dijon mustard

1 tablespoon hot sauce, such as tabasco

2 teaspoons paprika

1 teaspoon coarse salt, plus more for seasoning

1 onion, coarsely chopped

5 garlic cloves, smashed

4 (6-ounce) skinless boneless chicken breast halves

2 cups panko (Japanese-style) bread crumbs freshly ground black pepper

2 tablespoons canola oil

To prepare the Marinade, in a large mixing bowl whisk the buttermilk, mustard, hot sauce, paprika, salt, onion, and garlic together to combine. Put the chicken in a plastic storage bag, add the buttermilk mixture, and smoosh the chicken around to thoroughly coat in the marinade. Press out the air, seal the bag, and marinate the chicken in the refrigerator for at least 24 hours, preferably up to 2 days.

When ready to cook the chicken, preheat the oven to 400 degrees F. Remove the chicken from the Marinade, wiping off any excess buttermilk, and discard. 

Season both sides of the chicken breasts lightly with salt and pepper. Spread the breadcrumbs out on a flat plate. Press the chicken breasts into the bread crumbs to completely coat all sides, shaking off the excess.

Put a cast-iron or ovenproof skillet over medium-high heat. Coat the pan with 2 tablespoons of oil. Once the oil is shimmering, lay the chicken in the pan—you may have to do this in batches. Sear for 3 minutes on each side. Nestle the seared chicken breasts side by side in the skillet. Transfer the skillet (and chicken) to the oven and bake for roughly 20 to 25 minutes or until the chicken is cooked through and the crust is golden.

Edamame, Snap Pea, Sesame Vinaigrette 

From The Lemonade Cookbook by Alan Jackson and Joann Cianciulli. Copyright © 2013 by Alan Jackson and Joann Cianciulli and reprinted by permission of St. Martin's Press, LLC.

Makes 4 cups

Amy's Notes: I try to avoid soy beans so I used green beans instead. I did not have black sesame seeds so I used regular. I substituted scallions instead of chives and the shallot. I also added a drop of honey to the marinade as it was tart.

½ pound sugar snap peas (2 cups), ends trimmed

2 cups shelled edamame (green soybeans), frozen, thawed, and cooked

1 large shallot, minced

¼ cup chopped fresh chives

½ cup sesame vinaigrette

1 tablespoon black sesame seeds

½ teaspoon coarse salt

¼ teaspoon freshly ground black pepper

Bring a large pot of well-salted water to a boil over high heat. Prepare an ice bath by filling a large bowl halfway with water and adding a tray of ice cubes.

Blanch the snap peas for only about 2 minutes; they become tender very quickly. Using a slotted spoon, remove the snap peas from the water and plunge into the ice bath to “shock” them, i.e., to stop the cooking process and cool them down right away. This procedure also sets the vibrant green color of the peas. Drain the snap peas in a colander.

Put the blanched snap peas in a mixing bowl. Add the edamame, chives, and vinaigrette, tossing to coat. Sprinkle with the sesame seeds, salt, and pepper, tossing well. Serve chilled.

Sesame Vinaigrette

Makes 1 cup

Amy's Notes: I made half of this recipe and still didn't need it all for the recipe above. 

½ cup seasoned rice vinegar

2 tablespoons sesame seeds, toasted

1 garlic clove, minced

1 tablespoon dijon mustard

1 tablespoon soy sauce

¼ cup canola oil

2 tablespoons sesame oil

¼ teaspoon freshly ground black pepper

In a small mixing bowl or mason jar, combine the vinegar, sesame seeds, garlic, mustard, soy sauce, canola and sesame oils; season with pepper. Whisk or shake to blend. Keep any left-over vinaigrette covered in the refrigerator for up to 1 week.

How to make Arepas

Arepas (ah-ray-pahs) are a corn pocket which can be found on many street corners in Venezuela. I first became familiar with them when I met Adriana Lopez Vermut from Pica Pica Arepa Kitchen at the Gluten-Free Spree in San Francisco in 2009. At the time, she only had a location in Napa's Oxbow Market. Now, there are two other locations in San Francisco (Mission and Castro areas). Click on that link and scroll down to see exact locations. I wrote an article about Pica Pica as well.

She was recently featured on Diners, Drive-Ins and Dives with Guy Fieri. He, like most people, was blown away by Pica Picas' arepas. The flavors of the arepa fillings are really amazing. I believe he deemed them "outrageous", possibly the highest triple D compliment one can receive.

A few years ago she invited me to come to her restaurant to make a special Family Chef recipe for the arepas. I chose a sweet potato and black bean-style chili which went very well with the crunchy on the outside-soft on the inside corn pocket. Watch the video here. I only made arepas once since then and decided recently I needed to try them again; practice makes perfect!

For the filling, I made a crock pot Latin-style chicken and served it with black beans, cilantro, avocado, red onion, and lime. My family loved it (especially the make-your-own part as we each like different fillings). They were delicious!

I'm going to try to make a pabellon style this weekend with a tomato-based skirt steak filling. Yes, I think about my meals 2 days in advance!

Well, here is my tutorial for you. I hope it helps to make you successful!

How to Make Arepas
Note: This is just an overview. For a recipe with amounts, visit Adriana's blog.

1. Make the dough.


2. Make sure it's the right texture.


3. Roll it into a ball first.


4. Shape into a flat circle or puck (watch the video to see a funny interaction with Adriana and I). Move from hand to hand and shape. If the dough is too wet, add more hair a pan. If its too dry, add a little water. It should not crack. Note: I make mine smaller than Adriana's. Base it on your preference.


5. Seal on a griddle with oil just until light brown.


6. Bake in a 350F oven for about 10 minutes. This helps to cook the inside.

7. Serve with your favorite fillings!


I made a crock pot chicken, Latin-style, by adding diced tomatoes, garlic, oregano, cumin, and chili powder. Watch my video here for how I make a regular one.

Easy tamale pie: gluten-free and dairy-free

A few years ago, I made a version of tamale pie where I made tamale dough and put something in the middle (honest, I can’t remember; it might have been chili inside). I’m not sure why that went out of my rotation. More recently, I made a tamale pie as more of an experiment with black beans and salsa on the bottom and tamale dough on top. That was a huge hit.

I was in a “conversation” with another mom blogger on twitter about tamale pie and she asked if it was dairy-free too. One thing I don’t use is any cheese or butter because my daughter is sensitive to dairy. I know this would be really good with cheese inside but it's not an option for us. So, I made it a little creamy with coconut milk instead.

It’s gluten-free in the sense that it does not have any gluten ingredients. However, when I was doing some research I found that some of the masa mixtures can be contaminated either in production or delivery. If you are Celiac or intolerant, make sure the masa is “clean” as this is one potential way gluten can sneak in. I used Minsa masa for tamales.

What I like about this recipe is the method; I am the queen of technique! The filling can be anything you want. I would suggest something that is not too dry so that the filling is still moist. The filling was kind of soupy but it was perfect after being cooked. The dough is really easy and even easier to make dairy-free. Once everything is measured, it took less than 10 minutes; maybe closer to 5. After the dough is prepared, get it in the pan right away and into the oven. Since it has baking powder in it, it will start reacting once the liquid is added.

The recipe for the filling made about a cup more than I needed but I didn’t mind as I saved that for another meal for one of my kids. If you want something even quicker, see the note below in the filling instructions. And of course, enjoy!

Chicken, Corn and Black Bean Tamale Pie 
(omit chicken for a vegan version)

Filling:
1 teaspoon olive oil
1½ pounds boneless skinless chicken thighs
½ teaspoon kosher salt
¼ teaspoon ground pepper
½ teaspoon dried oregano
1 teaspoon chili powder
¼ teaspoon cumin
About 1 cup chicken broth
2 tablespoons salsa or pico de gallo (I used some I had leftover from a taqueria visit)

1 cup plain unsweetened milk substitute
1 tablespoon of cornstarch
2 cups corn, cooked, fresh or frozen and thawed
1 can black beans, drained and rinsed
1 tablespoon chopped cilantro and/or 2 tablespoons salsa
Note: You can skip steps 1-4 and use about 2 cups of cooked chicken seasoned with some Mexican seasonings and/or add more salsa to the filling. Or, for a vegan version, omit the chicken, start on step 5, and add another can of black beans.

1. Make the filling. Heat a 3 quart sauté pan to medium (one that has high sides). Add oil and swirl in pan. Add chicken thighs. Sprinkle seasoning over chicken (salt, pepper, oregano, chili powder and cumin). Do not move chicken in pan.
2. After about 5 minutes, turn over and cook another few minutes.
3. Add broth and salsa (if you don’t have salsa, just add the broth), bring to a boil then lower to a simmer. Cover and cook about 1 hour or until tender.
4. Remove chicken and cut up into bite sized pieces. Strain broth and use for next step. Reserve what is in the strainer and add to chicken. Cool.
5. While the chicken is cooling, thicken the milk substitute. I use coconut milk from the carton, not can, for this dish. Heat up the milk until almost hot. In a small bowl, mix the cornstarch with a tablespoon of cold water. Add this to the milk and stir. Continue cooking until thickened. Cool slightly.



6. In a medium bowl, add chicken, corn, black beans, cilantro, salsa, and coconut milk. Taste the filling and make sure it’s seasoned well. If necessary, add more salt, salsa, cilantro, or spices. Set aside. It should be “wet”. Remember, you might have extra filling.

Tamale Dough
3/4 cup shortening or butter, softened
3 cups masa for tamales (some brands might not be gluten-free; always check with the manufacturer)
2 teaspoons baking power
3/4 teaspoon salt
3 cups chicken or vegetable broth

1. Preheat oven to 375F. Grease a 13”x9” pan (I used an oval baking dish that was slightly smaller).
2. In a large mixing bowl, beat the shortening or butter until fluffy and smooth.



3. In a separate bowl, combine the dry ingredients (masa, baking powder and salt). Slowly add the chicken broth and mix until fully incorporated.



4. Add the masa mixture to the shortening or butter. Mix thoroughly with a wooden spoon or electric mixer, making sure all of the shortening is mixed in.



5. Place half of masa mixture in the bottom of the pan and spread evenly. Add enough chicken mixture to cover the masa and spread on top; reserve extra filling for another use. Top with the remaining masa mixture and spread evenly.



Top with a greased piece of foil and place in the oven. Bake 40-45 minutes covered. Dough should be cooked and mostly firm.
6. Let rest 5-10 minutes and serve.

Creamy tarragon chicken

When you are looking for an elegant dish that you can serve to both adults and kids, try this one. The recipe is courtesy of Aida Mollenkamp from her book "Keys to the Kitchen" (see the interview and blog post here).  I made it for Christmas Dinner this past holiday and everyone raved.

Now, if you notice, the recipe is far from dairy-free so it was off-limits for my daughter (however, there are dairy substitutes below). I didn't really think it was going to be her thing, so after sauteing the chicken, I put some aside for her and proceeded with the recipe. If you know me, I'm not one to make two meals but I do accommodate her special diet by being just a little creative. I promise, it's possible.

After reviewing Aida's book, this one really stuck out. However, being The Family Chef, I had to put my own spin on it and make it a bit more family friendly. It's naturally gluten-free and absolutely delicious. If you need some of your own keys in the kitchen, check out Aida's book.


Creamy Tarragon Chicken

2 lbs skinless, boneless chicken breast, cut into strips
Kosher salt and freshly ground black pepper
2 teaspoons olive oil

1 tablespoon unsalted butter, butter substitute, or olive oil
2 shallots or 1 medium onion, diced
½ cup brandy, cognac, or white wine
½ cup chicken broth
½ cup heavy cream or plain coconut creamer (unsweetened)
1-2 tablespoons whole-grain Dijon mustard

Optional: 1 cup frozen or shelled fresh baby peas
2 tablespoons chopped fresh tarragon leaves (it's worth getting fresh; if you only have dried, use about half)

Steamed rice, roasted potatoes, or noodles, for serving

1. Pat the chicken dry with paper towels and season thoroughly with salt and pepper. 
2. Heat a large, heavy-bottomed pan over medium-high heat. Once the pan is hot, quickly add the oil, tilt to swirl, and immediately add the chicken to the pan without crowding the pan (you may have to do this is in 2 or 3 batches). Cook until golden brown, but not cooked through, about 2 minutes per side. Transfer the chicken to a plate and repeat to brown all chicken. Note: if you are serving chicken without the sauce, cook it thoroughly.
3. Add the butter or oil to the pan, then add the shallots or onion. Add about 1/2 teaspoon each salt and pepper. Cook until the shallots are golden brown. 
4. Remove the pan from the heat, add the brandy, and scrape up any browned bits on the bottom of the pan. Return to the stove and simmer until any alcohol smell is cooked off and the liquid is reduced, about 2 minutes. Whisk in chicken juices that have accumulated on the plate from the chicken, the broth, cream, and mustard and cook until the sauce is thick enough to coat the back of a spoon, about 5 minutes.
5. Return the chicken to the pan along with the peas, if using, and simmer until the chicken is cooked through and the peas are bright green, 2 to 3 minutes. Stir in tarragon, adjust seasoning as desired, and serve with rice, potatoes, or noodles.

Notes (Aida provides great tips with each recipe):

*Basil is a good substitute if you can’t find or don’t like tarragon.
*Swap pork tenderloin for the chicken.
*Add mushrooms to the shallots and cook until golden brown.

Gluten-Free Orange Chicken

This gluten-free orange chicken was born out of a desire to make my daughter happy. When my husband had the traditional gluten-containing version while we were out for lunch one day, my daughter looked on in envy. Surely, I believed—after years of adapting recipes for my gluten-sensitive family—the same taste could be achieved without the offending wheat protein.

I found an orange chicken recipe on Food.com and made a few changes in the ingredients as well as the technique until I came up with the following. I served it to the family along with some brown rice and previously steamed green beans.

When my son gave my cooking a round of applause after eating it, I knew I must have done something right. I tried to put in a lot of details which should make it easy for you. Hopefully your family will be just as pleased!

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Gluten-Free Orange Chicken                                                  

2 eggs

1 1/2 teaspoons sea or kosher salt

1/4 teaspoon white pepper
1 tablespoon vegetable oil

1/2 cup cornstarch + 1 tablespoon cornstarch

1/4 cup sushi flour or white rice flour

2 lbs boneless skinless chicken, cut into bite sized pieces

1/4 cup oil for frying

Orange Sauce

2 tablespoons gluten-free soy sauce

2 tablespoons water

5 tablespoons sugar

5 tablespoons white vinegar

2 teaspoons oil for high heat like peanut or safflower

1 tablespoon ginger, minced

1 teaspoon garlic, minced

1 tablespoon rice wine or sherry (not vinegar)

1/2 teaspoon sesame oil

Zest of 1 orange

Optional: hot chili oil or crushed red chili peppers

 1.  In a large bowl, mix eggs, salt, pepper, and 1 tablespoon of oil. 
 2.  In a small bowl, combine 1/2 cup of cornstarch and sushi or white rice flour. 
 3.  Add the flour mixture to the egg mixture and mix well. This is the batter. 
 4. Add the chicken pieces, stirring to coat. I like to use my hands for this step. Make sure to clean your hands before and after.

5.     Place 1 tablespoon of oil in the wok and heat to medium-high. 
6.    Working in batches, carefully add about 1/3 to 1/4 of the chicken. Cook until golden brown on each side. You do not have to fully cook the chicken as it will finish cooking in the sauce but make sure the pieces are browned. Place pieces on a large plate or tray while you finish cooking the remainder of the chicken.

 

7.  Make orange sauce in a small bowl and set aside.

8.  Once all of the chicken is cooked, carefully (since it’s hot) wipe out wok if needed. Heat 15 seconds over medium-high heat. Add 2 teaspoons of oil. Add ginger and garlic and stir-fry until fragrant, about 10 seconds. Add rice wine and stir 5 seconds. Add orange sauce and bring to boil.

9.  Add cooked chicken, stirring until well mixed. Bring to a simmer, stirring occasionally. Cook about 3 minutes.

      10.  In a small bowl, mix 1 tablespoon of cold water with the remaining 1 tablespoon of cornstarch. Add to the chicken, stirring. This will thicken the sauce. Continue simmering about 2-3 minutes. Add more water or soy sauce if the sauce becomes too thick.

       11. Stir in sesame oil and orange zest. Cook for 1 more minute and serve. If you like spicy food, add hot chili oil and/or crushed red chili flakes.

Gluten-free Asian pot sticker recipe

I just want you to know that I don't know and don't claim to know how to cook everything. Some things I'm not interested in and some things...well, intimidate even me. I suppose the biggest factor in trying something new is giving myself enough time to fiddle with it and being able to live if it's not 100% successful.

I've come to know Jeff Larsen who also teaches gluten-free cooking classes in the SF bay area. There are some things we do which are very similar and some things we do differently. Either way, there's a language we both speak and it's been a pleasure getting to know him. I mention him because he teaches a number of classes around Asian cooking, specifically dumplings. I have had a very good gluten-free pot sticker from Feel Good Foods but there's nothing like making your own, something I could almost do in my sleep pre-gluten-free lifestyle. Since I couldn't go to his class today, I decided on a whim to just try them.

I consulted a few recipes, texted him a few times and came up with this. The dough is a combination of a few recipes but was workable. I particularly like the filling which I created on my own. A very long time ago, I took a Chinese cooking class. I still remember what I learned about making wontons, including stirring in one direction and then the other. This helps to bind the meat so it stays together.

I promised some Facebook fans that I would post this recipe so I'd better get on with it. I would highly suggest looking at the photos taken by Crysty of Garden of Gluten-Free. That was my starting point.

I would have taken more pics but my hands were messy. After they were cooked, my kids basically devoured about half of them, including the extra meat which I had used to make into mini meatballs. I ate mine with San-J gluten-free low-sodium tamari soy sauce with a few drops of chili oil. Yes, I was in heaven!

Give yourself at least an hour or more to make this dish. It would be much quicker with two people so find a friend. You can fill it with whatever you'd like; this was my vision (that day). Please let me know if the recipe works for you.

Gluten-free Asian Pot Stickers


Makes 24-26 pot stickers

FILLING
1 pound ground chicken, turkey or pork
1 tablespoon sesame oil
2 scallions, diced
Salt and pepper
2 garlic cloves, minced
1 teaspoon minced fresh ginger

WRAPPERS
1 cup sweet rice flour
1/2 cup tapioca flour (also known as tapioca starch)
1/4 cup white rice flour
½ teaspoon kosher salt
¼ teaspoon xanthan gum
2 tablespoons vegetable oil
2/3 cup boiled water

Cornstarch or tapioca starch for rolling

Put the filling ingredients in a bowl. Mix well with a wooden spoon. Mix briskly in one direction for 20 seconds. Mix another 20 seconds in the other direction. Set aside.

Mix dry ingredients (flours, salt and gum). Add oil. Add hot water slowly. Mix with a spatula. Once the water has cooled slightly, use your hands to bring the dough together. Knead on the counter until it is smooth. It should feel like playdough. If it's sticky, add more tapioca flour until it's tacky. If it's too dry, add a few dashes of water.

Roll into a log. Divide in 2. Keep one piece under a towel or in a plastic bag. Cut each piece into 12 (cut the piece you have in half, then in half and then in 3). Roll each with your hands into a flat pancake.

I usually use a piece of wax paper so that the dough does not stick to the press. Sprinkle some cornstarch on either side of the dough, place the dough on the wax paper, fold the wax paper over, and then use the tortilla press to flatten out the dough. You can also roll between plastic until very thin. Place on plate or cutting board. Roll out 6 at a time.

Place the wrapper in your hand. Place 2 teaspoons filling in the middle. Wet the edges of one side of the pot sticker.  Fold over, pressing out any air, and seal. Place on a plate. The water is helpful if the dough starts to break. You can use it to fix any cracks.

When 12 are done, heat pan with 1 tablespoon of oil.  Heat to medium.  Place flat side down and cook for 2 minutes until lightly browned. Carefully add ¼ cup of water, cover, lower the heat slightly, and cook 8 minutes. Remove cover and cook another 2-3 minutes until bottom is completely browned. Repeat with the second batch.

If you have leftover meat, roll into little meatballs and cook in a non-stick pan until brown on each side and cooked through.

How to make a quick and healthy dinner

Don't think you have to always use a recipe; just cook!

I normally don't post the "what I had for dinner" photo on my blog; I generally save that for Facebook. Today, when I went to the grocery store, I was inspired by the produce. I didn't really have a plan; I just put it all in my cart. I also grabbed a package of boneless, skinless chicken thighs as my kids love this as a protein.

I think that it's great to have a stack of recipes on hand but at the same time, so much of it is just cooking. Can you guess all of cooking methods I used in the above picture? They are shredding, marinating and grilling, steaming and roasting. Each item didn't take very long so if you can multi-task, it's easy to put together a dinner like this. Here's how I did it:

BBQ Chicken-I placed the chicken breasts in a glass pan and added bbq sauce. The marinating time is quick so you can leave the chicken out for 20 minutes while you prepare the other dishes. My favorite is Bone Suckin' Sauce; my kids like it too. It's sweet but not too spicy. I set the grill to medium and cooked each side for 7 minutes or so. The nice thing about thighs is that they are hard to overcook because of the fat. I added some extra bbq sauce during the last 3 minutes to give it a glaze. Total time: 30 minutes.

Green Beans-After the chicken was marinating, using a kitchen scissor and cutting the stem end of 3-4 at a time, I was able to prep a pound of green beans in about 10 minutes. I cut them one more time in the center and then plopped them into a pot with a steamer basket. There was more water than just to cover the bottom of the pot but not too much that the water was above the steamer basket. I placed a cover on top, set the heat to a little over medium and then lowered it a bit when I heard it steaming. 5 minutes later or so, I had perfect beans. Some times I add olive oil, butter or sesame oil with a little salt but tonight, they were perfect plain. This took about 10 minutes of prep and no more than 5 minutes of cooking.

Coleslaw-you can buy shredded carrots and even shredded cabbage. If you don't have access to either, get out the cuisinart. In a bowl, I mixed 1/2 c mayo, 1/4 c sour cream (use Veganaise if you have dairy issues), 1 Tbl agave nectar, 2 tsp apple cider vinegar, 1 tsp Dijon mustard, 3/4 tsp sea salt and 1/4 tsp white pepper. After I shredded a half of a head of cabbage (many produce sections will do this upon request), I added it to the mixture along with a handful of shredded carrots which I had gotten from the store. The whole process takes about 15 minutes but if you make it frequently, it is helpful to be familiar with the recipe (I had done it the day before).

Roasted Dino Kale-Start by pre-heating the oven to 400F. This whole process couldn't be easier (assuming the kale is fairly clean). If you have to remove a lot of dirt, it does take longer. The bunch I bought was pretty clean and only needed a rinse and a shake. I don't even cut out the stem in the middle any more; I just make thin strips starting from the top. Place it on a rimmed baking sheet lined with a silicone mat. Drizzle a teaspoon or so of extra virgin olive oil, add some sea or Kosher salt and toss together. 10-12 minutes later you will have a lovely dish of kale chips. I'm still amazed my kids eat this but they do.

What you didn't see in the photo was a brown rice and red quinoa pilaf. My math was off so I had to add more water and cook it longer. I'm guessing it's because I was cooking 4 things at once!

I hope this meal inspires you to do some plain, ole cooking. Some times that's all you need.

Gluten-free chicken saltimbocca recipe

Gluten-free Chicken Saltimbocca over GF pasta and a little "fresh" bruschetta

I recently taught a gluten-free cooking class at Whole Foods in Los Altos, CA. Some times, when I create menus, I assume everything will work out; I've been cooking a long time! This dish was inspired by one I learned from the very lovely and talented Wendy Holloway of Flavor of Italy. I had not made a gluten-free version before but I was confident I could replicate it.

The original recipe called for regular flour (of course it did; Italians do not seem to be plagued with the same level of gluten intolerance we Americans are). The challenge for this dish was to keep the flavor intact but make it gluten-free.

Honestly, the only real tricky part was to come up with a flour blend that would imitate the regular flour. I decided to go with a combo of white rice and potato starch which seems like the perfect balance.

The chicken is served on top of my favorite gluten-free pasta brand, Bionaturae. We all agreed it tasted like regular pasta.

I also created a "new" dish; my version of bruschetta: a fresh homemade gluten-free baguette with a smear of pesto and topped with fresh tomato and thinly sliced zucchini. It was like summer in my mouth; yummy!

As always, I hope I inspire you and that you will try this dish.

Gluten-Free Chicken Saltimbocca

Four 6-8 oz skinless, boneless chicken breast halves, lightly pounded
Salt and ground pepper
8 large sage leaves
4 thin slices prosciutto di Parma
Potato starch and white rice flour, for dusting (about 2 Tbl of each)
1 Tbl extra-virgin olive oil
3 Tbl unsalted butter, divided
1/4 cup dry white wine or sherry
1 cup gluten-free chicken or vegetable broth
2 Tbl cornstarch mixed with 2 Tbl cold water

1. Season the chicken with salt and pepper. Top with a slice of prosciutto. Place 2 sage leaves on each breast. Use a toothpick to hold the prosciutto and sage to the chicken.

2. When you are ready to cook the chicken, dust each breast with a combination of potato starch and white rice flour, shaking off the excess. Don’t do this step ahead.

3. Heat a large skillet. Add half of the oil and 1 tablespoon of the butter. Add 2 of the breasts, prosciutto side up, and cook over medium-heat until nearly cooked through, about 3 minutes. Turn the chicken and cook another minute. Chicken should be lightly browned. Transfer the chicken to a plate; repeat with the remaining chicken.

4. Add the wine and deglaze the pan by cooking over medium-high heat until reduced by half, about 2 minutes. Add the butter and the broth and bring to a simmer. Cook until reduced by half, 3 minutes. Add the cornstarch mixture and cook another 2 minutes.

5. Return the chicken to the skillet, prosciutto side up, and simmer over moderate heat until the chicken is cooked through, about 2 minutes; season with a little more salt. Transfer the chicken to plates, pour the sauce on top and serve.

Gluten-free sweet and sour chicken

Sweet and Sour Chicken over Brown Jasmine Rice and Red Quinoa

A very good friend of mine was excited to share a sweet and sour chicken recipe with me that was healthy and that her husband loved. How often does that happen? She thought I should try it too, since my kids tend to like sweeter foods. It sounded so good (and easy), I had to make it this week. The challenge was that I had soccer practice for both kids on the night I wanted to try it. How was I going to make this dinner and ensure we weren't eating at 7:30 pm?

Ahh, enter the rice cooker and slow cooker! Since I wanted something a bit more nutritious and since I would be gone over an hour, brown rice seemed like the perfect solution. I cooked red quinoa with the brown rice to boost the nutrition even more. The family agrees the rice-red quinoa combo is a good one.

TIP: When cooking red quinoa with rice, add two times more water than quinoa. For example, if you add 1/2 c quinoa, add 1 cup of extra water. Even though the quinoa takes less time than the brown rice, it came out fine. I usually add about half the amount of quinoa that I add of the rice. For example, 1 cup of rice and 1/2 cup of quinoa.

The slow cooker came in handy to simmer the chicken in the sauce. Don't always think of it as a piece of equipment just used for all day cooking; it is great for finishing a dish that cooks quickly. I par-cooked the tenders, placed them in the crock pot with the veggies and sauce, set the temperature to Low for 90 minutes and dashed out the door. When I returned, dinner was ready.

The other bonus was that the dish was naturally gluten-free. Now that 2 of us in the family are eating that way, it really was the perfect meal.

I cannot take the credit for this dish, either. It was based on this post which my friend had forwarded to me. However, the sweet potato was my idea along with the brown jasmine rice-red quinoa combo. I hope you'll try it.

Gluten-Free* Sweet and Sour Chicken

2 tsp corn starch
1 egg white
1/2 tsp salt
1 - 1 1/2 lb chicken tenders

1/4 cup of ketchup
1/4 cup of white vinegar
2 Tbl organic brown sugar
1 tsp fresh ginger (keep peeled ginger in the freezer and then grate right into the dish!)
1 small can of pineapple chunks, juice reserved
1 red, yellow or orange bell pepper, cut into large pieces (if you like green peppers, you can use those as well)

1 Tbl safflower oil for frying
1 small to medium sweet potato, peeled and cubed
1/2 yellow onion, sliced

Optional: 1/2 c peanuts or cashews for garnish

*To ensure this dish is gluten-free, make sure to use a gluten-free ketchup.

1. Mix egg white, cornstarch and salt in a bowl large enough for the tenders. Add tenders and, using your hands, coat each piece of chicken with the mixture. Put aside for about 5 minutes. (By the way, this is a great method for making gluten-free crispy chicken).

2. Pour ketchup, vinegar, brown sugar, ginger and pineapple juice into the bowl of a slow cooker. Stir to combine. Add pineapple and peppers.

3. Heat medium to large non-stick pan with the oil. When the oil is hot, add the chicken tenders and cook on each side until the chicken is lightly browned. The chicken may not be done but will continue cooking in the slow cooker. Place chicken in slow cooker.

4. Place pan back on stove and cook onions and sweet potatoes for about 3-5 minutes. Place this on top of the chicken.

5. Place cover on slow cooker, set to Low for 90 minutes. Serve with brown rice and quinoa. Optionally garnish with peanuts or cashews.

Moroccan Slow Cooker Chicken recipe with Almond Millet

Now that the cookbook is really coming along, I'm deciding which recipes to include. When I looked at the recipe for Moroccan Chicken, I realized it would do well in the crock pot (or slow cooker; one's just a brand name). In the cookbook, it's made in a pan but I wanted to try a variation to include. So, here it is.

The bottom line was a delicious combination of flavors and very tender chicken. You can use chicken breast but the thighs come out better when cooked with this method. I chose millet because it's very nutritious and different from rice or pasta. The almonds offer a wonderful crunch and flavor to the dish. If you are a vegetarian, omit the chicken and add an extra can of garbanzo beans.

If you never know what to do with leftover tomato paste, check out this tip. Place remaining tomato paste in a small plastic bag and squeeze out most but not all of the air. Make divisions in the bag and place in the freezer. When you need a tablespoon or so, it's easy to break off a part and the paste will defrost in minutes. This is an example of a tip I'll be providing in the cookbook.

Back to the recipe. The night I made this, the children ate the chicken but not the other ingredients. Since they both like cinnamon, I assumed they would like it but of course, assumed wrong. At first, I was disappointed but then realized that at least they ate something sort of different.

A large part of feeding children is just introducing different flavors and textures. Maybe next time they will be more adventurous and try the garbanzo beans (which they normally eat; go figure). After tasting it myself, it's definitely a winner and cookbook-worthy! I hope you'll try it.

Moroccan Slow Cooker Chicken

1 medium onion, diced
1/2 tsp each cumin, coriander, cinnamon and pepper
1-2 garlic cloves, chopped
1 tsp salt
1- 1 1/2 lbs boneless skinless chicken thigh
14 oz can of diced tomatoes
1/2 c water (use the tomato can)
14 oz can of drained, rinsed garbanzo beans
1 Tbl brown sugar
1/4 c raisins
1/3 c chopped, dried apricots
2 Tbl tomato paste

Add the onions first and then the spices, making sure to sprinkle all over. Add garlic and salt.

Add chicken thighs on top.

Add remaining ingredients. Cook on High for 3 hours.

After it's been cooking for a while, give it a stir so the tomato paste is all incorporated. Serve over Almond Millet.

Almond Millet

1 c millet, rinsed
2 1/2 c water
Pinch of salt
2 tsp butter
1/2 c toasted, sliced almonds

In a pot, add millet to water with the salt. Bring to a boil, cover and lower to a simmer. Cook about 25-30 minutes or until all of the water is absorbed. Add butter and almonds and serve.

Green Chile Chicken Enchilada Casserole

This recipe is a combination of two of my favorite recipes: green chile chicken enchiladas and a vegetarian enchilada casserole made with strips of corn tortillas. If the chicken is done ahead of time, it's just a matter of assembling. If you don't have chicken, you can use pork, beef, turkey, tofu or just some beans for the protein.

Try preparing this dish in the morning and then popping it into the oven about 60 minutes before dinner.

The trick is to make sure you have enough enchilada sauce so keep extra on hand. I like Las Palmas Green Chile Enchilada sauce the best in the large can. The medium is a little spicy but the sour cream helps to make it not as hot.

All I know is, this meal is a winner. Beware of family members fighting over the crispy tortillas on top. Those are addictive!

Green Chile Chicken Enchilada Casserole
Makes 6-8 Servings

12-15 corn tortillas, cut into 1/2" strips
2-3 extra tortillas, cut into 1/2" strips for the top, reserved
1-2 28 oz can(s) of green enchilada sauce (mild or medium depending upon your taste)
1/2 c sour cream or plain yogurt
1 Tbl flour
1/2 tsp cumin
1-2 c cooked chicken (see video for crock pot chicken here; you can also use a rotisserie chicken from the grocery store)
1 cup shredded cheese, like cheddar or Monterey jack
1/4 c chopped cilantro for garnish

Notes:

• The variations in the amounts depend upon a few things; how much you have on hand and the size of the pan. For example, if you only have 1 cup of chicken and are serving 2 adults and 2 children, make this dish in a 8”x8” pan. If you are making this dish to serve the same amount of people but want leftovers for another meal, use more chicken and cook in a 13”x9” dish. You can also make this dish with 3 layers instead of 2.
• Corn tortillas freeze well. Cut them before you freeze them for this dish and you can defrost them while you put the dish together or even the day before in the fridge.
• You may not need all of the chile sauce, especially if you open a second can. If you have leftover green chile sauce, use in a burrito casserole and mix with the meat.
• You can make this recipe with red enchilada sauce as well.

1. Spray or grease a 13”x9” pan. Pre-heat oven to 375ºF.

2. Mix the sour cream with the flour first until combined then add cumin, the chicken, 1/2 c of the cheese (reserve the other 1/2 cup for the top) and 1 1/4 c of the sauce. Set aside.

3. Place 1 1/4 c plain enchilada sauce on the bottom of the pan to cover. Arrange 1/2 of the tortilla strips on the bottom, criss-crossing, to cover.

4. Pour the chicken and sauce mixture on top. If you have enough tortillas and sauce or a smaller pan, you can make 3 layers instead of 2.

5. Top with more criss-crossed tortillas and then about 1 c sauce to cover. Cover with foil and bake until bubbly, about 30-35 minutes.

6. Remove foil and add extra tortilla strips and cheese. Bake for an additional 10-15 minutes or until strips are browned and crisp. You can even increase the temperature of the oven to 400ºF to make it brown more quickly.

7. Remove from oven and allow to rest 10 minutes before serving. Garnish with cilantro.

Sautéed Italian chicken recipe

I was working on my cookbook today on the "How to Sauté" chapter. The accompanying recipe was for an Italian chicken that can be sautéed or grilled. I thought it best to test it while it was still fresh in my mind.

I like buying chicken that is not raised with antibiotics, animal-products or hormones and have found the quality of smart chicken to be very good. Yes, it is more expensive but when I opened the package, I was appreciative that it did not need to be trimmed at all. That just saved me 10 minutes as well as the clean up; thank you.

I did something I hadn't done in a while which was to pound the chicken. I usually skip this step but thought it might be fun to get the children involved. So, into a ziploc bag went the chicken and out came the meat tenderizer. Surprisingly, no one was hurt and the result was uniform chicken breasts. We then made the seasoning mix together (of course, everyone had to help measure) and the rest was easy.

I would love it if you would give the recipe a try and provide some feedback. I'll post the recipe for the saffron rice and the Ceasar dressing (which is what I served it with) soon; promise. Thanks!

Sautéed Italian Chicken

serves 3-4

Here is the basic process:

• Season the meat with your selection of herbs and spices.
• Heat the pan first until hot. Add a little oil, then the meat. Make sure to hear the sizzle and adjust the heat if necessary. Then, step away from the stove!
• Do not move meat in pan. Turn meat over to cook other side.

1/2 tsp each oregano, thyme, ground black pepper and garlic powder (or about 2 tsp of an Italian seasoning blend)

1 tsp of kosher salt or 1/2 teaspoon table salt

1 lb boneless, skinless chicken breasts or tenders, trimmed of fat and/or connective tissue, flattened with a meat mallet

2 tsp olive oil

Optional: white wine or fresh lemon juice for deglazing and unsalted butter

1. Mix herbs, spices and salt in a small dish or ramekin. Sprinkle half over chicken.

2. Heat pan to medium or medium high. Once the pan is hot, add the oil and quickly place the chicken in the pan, seasoning side down, being careful not to crowd the pan. Cook in batches if necessary.

3. Do not move chicken in the pan. Sprinkle remaining seasoning on other side of chicken. Adjust heat if necessary so that you can hear the chicken cooking but it’s not burning.

4. Once chicken is browned and beginning to turn white on the sides (you will be able to see and smell this), turn over and cook on the other side. Again, do not move around in the pan and try not to over cook.

5. Cooked chicken will be firm when you press it. If it’s not done, it will feel soft in the middle. Try to resist the temptation to cut into it; you’ll lose a lot of the natural juices. If you want it to cook a little longer, place on a plate and cover. It will continue to cook for a few minutes.

6. Once chicken is cooked, you can deglaze the pan by adding 1/4 cup white wine or the juice from 1/2 fresh lemon. Let that cook for 1 minute, remove from heat, then add 2 Tbl unsalted butter. This creates a quick and delicious sauce.