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). 

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.

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.

What are your "Keys to the Kitchen"?

I’m lucky. I got to ask Aida up close and personal. If you don’t know her name, you should. Aida Mollenkamp is California-based food expert, TV host, writer, and culinary curator. She studied at the Cornell Hotel School (like me!) and Le Cordon Bleu Paris before joining CHOW.com where she worked behind the scenes as Food Editor. Eventually, she moved to television where she hosted her Food Network show Ask Aida (you get the pun now) and later the Cooking Channel show, foodCrafters.

I met her while she was promoting her first cookbook, Keys To The Kitchen, at a Cornell University Alumni event. The book is a modern manual to the kitchen and was published in late 2012 through San Francisco-based Chronicle Books. Over the years, she has authored more than 1,000 original recipes and continues to publish new recipes on her site, aidamollenkamp.com. Through her work, she aims to inspire creativity in the meals you craft, the gatherings you design, and the food adventures you embark upon.

After looking through her cookbook, I would describe her style as approachable foodie. This book is good for anyone who likes to cook, from the novice to the home chef. There are plenty of recipes, variations, and how-to’s. She’s giving you the “keys to the kitchen” so you, too, can cook like a pro. However, some recipes were a little too fancy for the palette of my 8 and 7 year old (and might have taken a little too much time for someone who often starts cooking at 5:30). So, being The Family Chef, I have adapted a few of her recipes to my family’s tastes. Look for posts for a curried cauliflower and peas as well as a creamy tarragon chicken.

Here’s a short interview I conducted with her to learn more about this culinary sensation. I wish her the best of luck and hope that one day I too will be on tour for my own cookbook.

1) What was the inspiration for the book?
While a lot of cookbooks are a catalogue of recipes, “Keys to the Kitchen” is more of a kitchen reference combined with a cookbook. It’s a modern manual to the kitchen that teaches you how to shop, covers basic kitchen techniques, and then culminates with over 300 original recipes that cover everything from an elegant holiday-worthy roast to ideas for reinventing last night’s leftovers.

I wrote the book for my friends who like food but are intimidated by the kitchen because they were never taught to cook. Over and over again, I’d have people ask me the same general questions — things like how to read labels, which cuts of meat are best for which preparations, and recipes for interesting but accessible recipes. I wrote “Keys to the Kitchen” to provide those answers and to help people become better cooks, whether it’s their first time turning on the stove or the one-thousandth.

2) What is your favorite thing to cook?
That’s a hard question because it’s constantly changing. If I’m in the kitchen, it’s almost always about recipe testing so I don’t have a ton of time to cook just any old thing. I do really enjoy working with doughs and pastas because it’s a really apparent payoff as the effort and time you put in directly results in the level of quality of the finished product.

3) What are your "keys to the kitchen"?
Well, there are chapters and chapters of them in the book, including tips, tricks, and techniques I've learned over the years!
But, what it all comes down to is keeping your experience in the kitchen educational and exciting. I talk a lot about "food adventure" because I believe that  you eat three times a day so you might as well have fun with it. For people who have found themselves in a cooking rut or are intimidated by the concept of food adventure, I recommend the following:
Follow flavors you like
Don’t think of your favorite recipe merely as one dish but rather as layers and layers of flavors. With that mentality, taste and dissect the details at your next dinner.

Travel through your taste buds
Many a food lover pines for food travel adventures, but few of us can afford that reality. Instead, live vicariously through food — though you won’t have souvenirs, you’ll rack up plenty of food memories.

Buy something new every time you shop
Consider each trip to the market as a chance to explore and aim to buy a new ingredient each time you shop. Sure, you may encounter a few duds, but more often than not, you’ll be pleasantly surprised and realize you actually love sauerkraut.

Think of your kitchen as a lab
Change your perspective and think of cooking not as drudgery but as your daily chance for culinary creativity. And really, it’s a lab with pretty low risk — the worst-case scenario is that the dog ends up being fed really well.

Make mealtime mash-ups
With cooking experimentation comes rule breaking, so don’t be scared — just go with it. In the last few years, all sorts of ethnic flavors have (like music) been mashed up into cross-cultural dishes — like the now ubiquitous Korean tacos. Take a page from that trend and try a spin on your favorite foods, like chorizo on a gyro, kimchi in a Bloody Mary, Madras curry spices whirred into your vanilla ice cream, or any other twist that will help you forge your own food adventure.

4) How would you describe your cooking style?
My cooking style is considered West Coast Eclectic because I take fresh, seasonal ingredients and Mediterranean flavors – the tenant of classic California cuisine – and combine them in a contemporary way. Because I grew up in Southern California I’m really influenced by the diverse cultures there – including great Korean, Persian, Japanese, and Mexican food. That said, my family’s background as French and Italian really is the backbone of my food.

5) Will you write another cookbook?
Oh, definitely. I'm not sure exactly when it will be but I loved doing it and am hope to write a few more in the future.

Gluten-free orange sesame beef stir fry

I was speaking to a friend today about blogging. My advice to her was that some times it's ok to just write a quick entry without spending a lot of time. That's my goal; let's see how I do (I had to write the recipe; this took the longest).

This recipe is a combination of two recipes/techniques. It's broken down into 4 steps:

1. Marinate the meat and prep the sauce.

2. Cut the veggies.

3. Cook the veggies.

4. Cook the meat.

5. Put it all together and enjoy.

I grabbed some of the veggies (cabbage, mushrooms and scallions) from the salad bar for easy prep and used cooked green beans from the fridge along with shredded carrots.  When I cook, I usually prep as I go to save time but forgot that the flat snap peas take some time to take off the string in the center. Note to self: prep the veggies first!. Once you start cooking, it all comes together very quickly.

The meat is delicious on its own so you can use this part of the recipe to make Asian beef anytime. The orange rind is added at the end so it can even be omitted it you want something less "orange-y." We served this over brown rice. My kids didn't eat all of the veggies but most of them. My son kept asking for more "chicken" (really, I did tell you it's beef, honey...sigh). Either way, it was a great family recipe that I will make again.

Gluten-free Orange Sesame Beef Stir Fry

Serves 4-6

Marinade

1/2 cup gluten-free soy sauce

2 tablespoons vegetable oil

1 tablespoon toasted sesame oil (dark)

2 teaspoons minced ginger (you can also use a minced ginger paste)

3-4 garlic cloves, minced

1.5 lbs top sirloin, cut into strips

Stir fry vegetables, sorted in order of hardness: broccoli, carrots, red cabbage, zucchini, mushrooms, snap peas, about 3-4 cups total, more or less

Orange Sauce 

2 tablespoons gluten-free soy sauce

2 tablespoons water

4 tablespoons sugar

4 tablespoons white vinegar

1 tablespoon sesame seeds

Oil for high heat like peanut or safflower

1 tablespoon ginger, minced

1 teaspoon garlic, minced

1 tablespoon sushi rice flour or white rice flour

1 tablespoon cornstarch

1 tablespoon rice wine or sherry (not vinegar)

Zest of 1 orange

Optional: hot chili oil or crushed red chili peppers

Optional: more cornstarch to thicken sauce

1. Combine the marinade ingredients in a bowl and mix well. Add the beef and stir to coat evenly. Let stand for 20 minutes. Optionally cover and marinate overnight.

2. Prep all of the veggies. 

3. Mix the orange sauce in a small bowl. Set aside.

4. In a wok, toast the sesame seeds over medium heat, shaking the pan frequently, until lightly colored, 3 to 4 minutes. Immediately pour onto a plate to cool.

5. Place a wok over medium-high heat until hot. Add 1 tablespoon of oil, swirling to coat on all sides. Cook the veggies until just crisp, hardest to softest. At the end, add the ginger and garlic, and cook, stirring, until fragrant, about 30 seconds. Remove and place all of the veggies in a bowl.

6. Drain the marinade. Add the rice flour and cornstarch to the meat and stir until combined.

7. Place wok back on stove and wipe out if necessary. Add 2 teaspoons oil. Add the beef and stir-fry until cooked but still slightly pink in the center, 2 to 3 minutes. 

8. Add rice wine and cook for about 20-30 seconds. 

9. Add orange sauce and veggies; bring to boil then lower the heat.

10. Add sesame seeds, 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.

11. If sauce needs to be thicker, in a small bowl, mix 1 tablespoon of cold water with 1 tablespoon of cornstarch. Add to the beef, stirring. This will thicken the sauce. Continue simmering about 2-3 minutes. Add more water or soy sauce if the sauce becomes too thick. 

Amy's Gluten-free flour blend

When I started my adventure in gluten-free baking, one thing that stressed me out was the amount of flours in a recipe. It was so off-putting, sometimes I did not want to bake. I was soon rescued by a friend, Amy Andrews of Amy's Food Room, who gave me her recipe for a flour blend that she had created. Over the years, I changed it to what you see below. I am very grateful to her for getting me started on the road to successful gluten-free baking.

One of the differentiators of my recipes from others you may see is the concept of using one blend for almost everything. This flour blend can be your new best friend. I mix between 6 and 9 cups at a time (1 to 1.5 times the recipe below). I use it for bread, waffles, pancakes, cupcakes, cookies, etc. with few exceptions. I almost always use it in other people's recipes.

One thing that I noticed with many recipes and pre-mixed flour blends was that these have a lot of “white” flour, for example white rice, potato and tapioca starch. My blend still has more nutritional value with the brown rice and millet; it's 2/3 whole grain. The upside is that it is light enough to create a baked good with excellent texture.

Another distinction from other flour blends is that I do not add xanthan gum to my mix for three reasons. I find that for most cakes, you only need 1/2 teaspoon xanthan gum for every 2 cups of flour but for cookies, you need more like 1 teaspoon for every 2 cups of flour. So it's better to mix according to the recipe. Another reason is that the xanthan gum, which lasts over a year, should be refrigerated. I don't refrigerate my flour mix for reasons of space and finding it is not necessary. Lastly, if I'm only mixing a small amount of xanthan gum with a large amount of flour, I would worry it would not get properly distributed. These are my views. If you are worried about the cost and not using it in a year, find a friend to split the bag. So, this is the secret to my success. I hope it helps.

Mix together and keep in an air tight container:
3 cups brown rice flour
1 cup tapioca flour or starch
1 cup potato starch (not flour)
1 cup millet flour

Here's to happy baking. Let me know if you like it.

Tip: When you measure the flour into the large container, it's ok to put in a little more or less of a flour. I have found it's ok to estimate. However, when you measure flour for a recipe, fill the cup with about half of the flour then scoop flour on top, enough so that it is heaping. Use a flat edged knife to level the cup to measure exactly.

Gluten Free Chocolate Almond Cake

Gluten-Free Chocolate Almond Cake - Torta Caprese

I learned how to make this cake in Italy with Wendy Holloway from Flavor of Italy. She was so sweet to include a gluten-free recipe for me. I have since learned that this style, creamed yolks with sugar added to almond meal and folded with egg whites, is more of a technique in Italy and other areas of the Mediterranean rather than a response to creating a cake which is gluten-free.

I have adapted her recipe slightly to fit with US measurements. After making it twice, I know it will be a dessert in my repertoire. I hope you will give it a try!

Gluten-Free Chocolate Almond Cake (aka Torta Caprese)

4 ounces dark chocolate
4 ounces unsalted butter or  vegetable shortening

1 ½ cups almonds, ground fine (raw, skin on)
2 tablespoons potato starch or cornstarch
1 teaspoon baking powder
½ teaspoon sea salt (flakey) or kosher salt

5 eggs, separated
1 cup sugar
1 teaspoon vanilla

Tip: Eggs are easiest to separate when cold but whip best at room temp

1. Melt butter and chocolate. Cool. Mixture should still be liquid but not hot.
2. Preheat oven to 350F. Prepare a cake pan with non-stick spray or butter/oil and white rice flour.
3. Grind almonds finely. In a bowl, mix the almonds with potato starch, baking powder and salt.
4. In a large bowl, beat egg yolks with sugar and vanilla until thick and smooth, about 2 minutes.

5. Fold in the almond mixture and chocolate mixture to the egg yolks.
6. Clean the beaters and dry. Beat egg whites until stiff but not dry.

7. Fold in ¼ of the egg whites at a time into the chocolate mixture.

8.     Pour into pan and bake 40-45 minutes or until toothpick inserted in center comes out clean and the edges of the cake pull away from the pan. Cool slightly then remove from pan. Serve with whipped cream and fresh berries or with vanilla ice cream.

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.

How to Make Soup

For some people, soup can be a hard dish to make. My mother used to say if you didn't season it correctly, it would taste like dishwater (true, very true). So, this is where The Family Chef comes in.

I like to make soup for my family for a number of reasons: it's easy, economical, usually nutritious and tastes good. Just follow these easy steps and you are on your way.


Cook the Mirepoix (seen above)
A mirepoix is a French term and in it’s basic form is a combination of chopped onions, celery and carrots. It’s the base for many soups as well as stocks which are use for gravies and sauces. Try to keep these three vegetables on hand so that making a soup is a breeze any night of the week. When I make soup, I also add chopped ham or a ham hock for a wonderful smoky flavor. If you are vegetarian or don't have it, it's ok to leave it out.

When you cook the mirepoix, add the seasonings except salt and fresh garlic. Salt will extract the moisture and make the veggies sweat. I prefer a saute for nice browning. If the veggies are getting very dry, add a pinch of salt but no more. Otherwise, add the salt with the broth and then at the end if it's needed (or tastes like dishwater).

Fresh garlic will brown and turn bitter if overcooked. Add it right before you add the liquid.


Add the Main Ingredients
Once the mirepoix is cooked, the next step is easy; add broth and your main ingredients.

You can add any type of broth like chicken, vegetable or beef. I like two brands: Pacific organic chicken broth or Better Than Bouillon; the latter is a paste that is mixed with water. It enables you to make exactly the amount needed.

For the main ingredient, I usually use beans or legumes. I use canned beans when I'm in a hurry; lentils and split peas only take 30 minutes to cook. Dried beans can be cooked in 2-3 hours if you plan ahead (check this article on how to do it).

Other ingredients I usually add are diced, canned tomatoes, with their juice.

Simmer Away
Once all of your ingredients are in the pot, bring the soup to a boil and then lower to a simmer. For a thicker soup, leave the cover off. For a more brothy soup, keep covered but make sure the heat is turned to low so it's simmering and not boiling.

Cooking Grains in Soup
Towards the end of the cooking process, I like to add some type of grain to make it a complete meal. Unless I have leftovers in the fridge, I cook rice, quinoa or pasta in the soup itself. Here are some tips:

1. Add broth or extra water to the soup, usually 2-3 times the amount of water as the grain. Return to a simmer.
2. Add dry pasta, rice or a grain to the soup. For example, I would add 2 cups of extra water and 1 cup of pasta.
   
3. Cook an additional 10-35 minutes. For example, brown rice or barley would need the longest cooking time.
   

So, that's it. Pretty simple right? There are many of you out there that want a recipe. Never fear, my Black Bean Soup will be posted next. Enjoy!

Baking 101: Let's Talk Ingredients

I was able to save this cookie dough

I am amazed that people think I never make mistakes in the kitchen. Recently, while making cookies for school, I misread my own recipe and added 2 eggs instead of 1. I realized only after the second batch was made. I thought that maybe it could be fixed with some extra flour but decided to not take a chance and test it out myself. The result was a good tasting cookie but almost more like cake. It was fluffy, not crisp. And, it was definitely too sticky for rolled cookies. 2 batches of new sugar cookie dough later and I think I learned my lesson.

When I told my friend this story, she was happy to hear I'm not perfect (I don't think that either!). She did, however, ask me to write about how I was able to recover the mistake. There are times when it's not possible. In one class that I taught earlier this year, someone added 2 cups of sugar to a scone batter instead of 1/4 cup. Yup; couldn't fix that one but I tried. Anyway, it got me to thinking that understanding what the ingredients do is very important.

When I bake, I use certain ingredients which inevitably affects the flavor and texture. I also realize that I don't always specify which ones I use in my recipes. Here's a breakdown of common baking ingredients with my preferred type and why.

Flour: I use unbleached white flour when I bake pies, sugar cookies and pastry; anything light in color. Flour that is bleached naturally as it ages is labeled "unbleached," while chemically treated flour is labeled "bleached." Ok, why would I want to use something that is chemically treated? Check the labels.

I use whole wheat pastry, white wheat flour (milled from a white wheat) or sometimes just wheat flour for things like pancakes, waffles, muffins (unless it's light, like apple or blueberry), and dark cookies like ginger or oatmeal. Often I use half white and half wheat just so that it's not too heavy or dry.

Sugar: In most recipes, you can reduce the amount of sugar by 25%. If a recipe calls for 1 cup of sugar, try 3/4 cup next time and see what you think. There comes a point where a recipe may not have enough sugar so test it.

I have been buying organic white sugar for a couple of reasons. It has not been genetically modified so I look at it as being more "pure" as well as the fact that it has not been subjected to pesticides. I buy it in bulk which saves money on packaging. When I use it in a recipe, I notice the dough is not as light; almost beige. After it's baked, though, you can't tell the difference and if anything, the flavor is better.

People often ask "What can you use in place of sugar?". Well it depends upon the recipe. I learned my lesson to not substitute sucanat (Sugar Cane Natural; similar to brown sugar) in a recipe for a lemon tart. It looked like a pecan pie. But in most recipes, you can use less sugar and use other natural sweeteners. For example, if a muffin recipe calls for 1 cup of sugar, I would likely use 1/2 cup of sugar and 1/4 cup of brown rice syrup or agave nectar. If it's a pumpkin or carrot recipe, I may only use brown sugar with either of the sugar options. All of these have calories but some sweeteners are easier for our bodies to process. Plus, because they are sweeter, you can use less. Don't be afraid to play with the sugar in a recipe; unless you are baking for a special occasion. Save testing for your family or friends who enjoy experiments!

Butter: The only time I use salted butter is for toast. Otherwise, everything I bake or cook with is unsalted. I also try to use only organic or at least from a source like Clover. You can substitute oil for butter in many recipes. Some people don't like canola oil because of the way it is processed. I'm moving back to natural ingredients and use butter in baking. Besides, it just tastes so good!

Chocolate: There are many opinions of chocolate out there; I know. When it comes to baking, use the good stuff like Ghirardelli, Guittard, or Scharffen Berger. Yes, it's expensive but worth it.

Baking Powder versus Baking Soda: Both of these ingredients are used for leavening. Baking Powder is a combination of baking soda, one or more acid salts like cream of tartar and some type of starch. If a recipe calls for baking soda, you can use baking powder but not the other way around.

Baking soda is much stronger than baking powder, about four times. It reacts with the acid in an ingredient in a recipe like yogurt, lemon juice or chocolate. It begins to react as soon as it is mixed with liquids so make sure to bake the batter immediately.

When both are used in a recipe, the baking powder does most of the leavening. The baking soda is added to neutralize the acids in the recipe plus to add tenderness and some leavening.

Too much baking powder can give your cake, cookie or waffle a bitter taste. This is why you can't always double or triple recipes. Most times it's better to make the recipes one at a time.



Anything else? I think I covered most of it. Oh, yes, make sure to add salt to your baked goods. It does make a difference.

Gingerbread Cookie Recipe and How to Decorate

While making a batch of gingerbread, I realized that my post for decorated gingerbread cookies was made on Dec 29 of last year. Since we are in the swing of the holidays (and I've gotten numerous requests for this recipe), I am reposting.

The recipe below can be found on my friend Amy Andrew's blog here; I am copying it so that the recipe and directions are in one place as well as the fact that I made a few changes and added some comments.

Although I was never a big fan of gingerbread, I have to say that I have acquired a taste for it. Using wholesome ingredients like whole wheat flour and brown rice syrup makes it a bit easier to rationalize as well. Try the super-easy recipe for the icing as well. Happy Holidays!

Gingerbread Cookies (adapted from a recipe by Amy Andrews of Amy's Food Room)
makes approximately 3 dozen 5 inch cookies

3 cups whole wheat white, or whole wheat pastry flour
2 cups unbleached white flour
1 tablespoon ground ginger
1 tablespoon cinnamon
1 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon salt

1 1/2 cups (3 sticks) organic unsalted butter
1 cup organic blackstrap molasses
1/2 cup sucanat (or substitute additional dark brown sugar)
1/4 cup brown rice syrup or agave nectar
2 eggs

1. Mix flours, ginger, cinnamon, baking soda, cloves and salt in bowl.

2. Cream butter first, then add sugars and molasses, making sure to scrape down the sides. Beat until fluffy. Beat in the eggs until well blended.

3. Add dry ingredients and mix to combine, being careful not to mix very much. Dough will be soft.

4. Lay out 3 sheets of plastic wrap and place 1/3 of the dough in the middle of each sheet. This is an important step because the recipe makes so much. If you only use 2 discs, you may not be able to roll it thin enough. Pat into a disk shape and wrap in plastic. Chill dough until firm, at least 1 hour and up to 3 days.

5. Preheat oven to 375ºF (or 350ºF Convection Bake). Roll out one disk of dough at a time on a lightly floured surface to approximately 1/4 inch thickness. Dip cutter into a little pile of flour on your work surface then cut dough shapes and transfer to parchment lined baking sheet.

6. Bake 8 - 10 minutes, rotating the pans halfway through the baking time. Leave on pan for 5 minutes then transfer to racks to cool. Gather scraps and re-roll. Try to reduce the amount of time rerolling or the cookies will be tough (but will still taste good!).

Place icing into a plastic ziploc bag with the tip cut off. This makes it very easy for little hands to decorate!

Royal Icing/Paste

I know there is a fancier way to do this but for me, I like easy. I just mix sugar and water to create a paste. It dries quickly and allows children to decorate the gingerbread men with candies, sprinkles or non-parels.

Once you are ready to decorate, mix 1 cup of confectioner's sugar with 1 Tbl cold water with a whisk. Keep covered until ready to use. Brush onto cooled cookie with a pastry brush. You can also place the icing in a ziploc bag with one corner cut off and squeeze out. Immediately add sprinkles. Allow to dry for at least 30 minutes. Enjoy!

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.