The Spunky Coconut: Chicken Pot Pie (gluten free and dairy free)

I LOVE recipes from www.thespunkycoconut.com ! I made this recipe tonight. I copied and pasted the recipe from her website. Matt even liked it and took seconds. I took a picture and this is what it looked like. Kelly's picture looks much better. You have to check out her website. She has amazing recipes. 

Chicken Pot Pie

(makes two pot pies)

Saute for about 10 minutes to soften slightly (they will finish cooking in the oven):
about 1.5 cups of chopped carrots
about 1.5 cups of chopped celery
about 1/2 cup diced onion
2 cloves of garlic, minced

Add sauteed onions, garlic, carrots, and celery to a bowl with (Alexis' note: I added leftover broccoli and fresh mushrooms) about 3 cups of cooked chopped chicken

Spread evenly between two pie dishes. (Alexis' note: I just used an 8x10 pan)

Puree in the blender or food processor:
1/2 cup plain cashews
1/2 cup coconut milk
2 cups broth
1/2 tsp Herbamare (its a spice you can get online. I would use another seasoning like mrs dash that has salt in it to substitute if you don't have Herbamare).  

Pour the puree over each dish of chicken and veggies to almost cover them. You may not need all of the puree.

Crumble the topping evenly over the two pies. I use the following crust for topping.

Pie crust:

Add to Bowl:

1/2 cup applesauce (with no added sugar)

4 tbsp Chia Seed meal (I grind my seeds in a coffee grinder or Magic Bullet. 2 tbsp seeds is equal to about 4 tbsp meal) (Alexis' note: I used 4 tbsp ground flax)

Optional: For egg-users: add two eggs and omit half of the applesauce and all of the chia seed meal.

2 tbsp water

1.5 tbsp apple cider vinegar

1/2 cup coconut oil, liquified

Mix with electric mixer.

Add:

1 & 1/4 cups almond meal flour (Kelly uses Bob's and I used Honeyville grain) 

2/3 cup coconut oil 

1/3 cup tapioca flour

1.5 tsp baking soda

1.5 tsp baking powder

1 tsp dried oregano

1 tsp onion powder

Mix with electric mixer.

Bake at 325 degrees for about 30 minutes or until nicely browned on top.

http://www.thespunkycoconut.com/2012/02/chicken-pot-pie-benefits-of-coconut-oil.html

Pasta with Roasted Broccoli and Almond-Tomato Sauce.

I got this recipe from the Food Network Magazine June 2012. I copied it exactly except I used gluten free noodles. Directions are copied from the recipe in the magazine. This recipe is dairy free and gluten free.

• Salt
• 1/2 cup blanched almonds (I used whole raw almonds)
• 1 head broccoli florets
• 12 oz gluten free spaghetti noodles (I used DeBoles Angel Hair Pasta)
• 2 cloves garlic
• 1/2 cup extra virgin olive oil
• 1 cup lightly packed fresh basil
• 1 28 oz can whole San Marzano tomatoes 

1. Preheat the oven to 450. Bring a large pot of salted water to a boil. Put 2 pieces of foil side by side on a baking sheet. Put the almonds on one piece of foil and broccoli on the other. Transfer to the oven; roast until the almonds are lightly toasted about 7 minutes. Remove the foil with the almonds. Continue roasting the broccoli until it is tender, about 7 more minutes. Season the broccoli with salt and pepper and transfer to a large bowl. 

2. Add the pasta to the boiling water and cook as directed on the label. Meanwhile, pulse the almonds in a food processor until finely chopped; with the motor running, add the garlic and process until finely chopped. Drizzle in the olive oil and process until blended. Add the basil and pulse until smooth; transfer to the bowl with the broccoli. 

3. Put the tomatoes and half of their juice (about 1 cup) in the food processor and pulse until pureed. Add to the bowl with the broccoli mixture and stir to combine. Add 1 tsp salt and 1/2 tsp pepper. Drain the pasta and toss with the sauce. 

GLUTINO ~ Gluten Free Table Crackers

If you are not feeling well, these crackers are a perfect substitution for those crackers you used to eat before going gluten-free. I found them today at Sunflower Market for $3.59. My husband thinks they taste like Ritz Crackers and I think they taste like Club Crackers.

Ingredients: Corn Starch, Palm Oil, Soy Flour, Invert Sugar, Sea Salt, Soy Lecithin, Cellulose Gum, Sodium Bicarbonate, Caramelized Sugar, Yeast Extract, Sodium Pyrophosphate.

Fried lima beans with garlic, green onions, spinach, and feta

I usually do not like lima beans but when my friend made this recipe for me I had to try it for myself. You may be surprised at how good it tastes!

Fried Lima Beans

1 lb bag frozen lima beans
4 tablespoons olive oil
1 bunch green onions, sliced
3 garlic cloves, chopped
5 cups fresh spinach
Salt to taste
Crumbled feta to serve (optional)

• Heat the olive oil in a stir fry dish then add the lima beans, lightly frying them until they are golden brown. I accidentally "burned" some of them but I still think it tasted good. 
• When you think the beans are almost done, add the green onions and garlic. Sauté for about 2 minutes.
• Add the spinach until it cooked.
• Remove from heat and add some salt to taste if needed
• Serve with feta on top. 

The inspiration for my version came from a book called Plenty by Yotam Ottolenghi. He used dried lima beans, butter in addition to olive oil for frying, red chiles, sorrel which is easily substituted with spinach, lemon juice, and an expensive spice called sumac. My friend Kim made this recipe for me omitting and substituting the same things I did except she used dried lima beans.

Gluten Free Applesauce Sweet Bread

Do not judge how the bread looks when it comes out of the oven. I thought this tasted great and found it was more of a dessert bread than a sandwich bread. I used olive oil instead of the vegetable oil.  

APPLESAUCE SWEET BREAD

Contributed by: Bob's Red Mill Natural Foods

• 1/2 cup Applesauce
• 1/3 cup Milk (Soy, Rice, Cow)
• 1/2 cup Sugar
• 1/4 cup Vegetable Oil
• 1 cup White Rice Flour
• 1/2 cup Brown Rice Flour
• 1/2 cup Potato Starch
• 2 tsp Baking Powder

Directions

Combine applesauce, milk, sugar and oil in a bowl.

In a separate bowl, combine the flours, starch and baking powder.

Beat the dry ingredients into the wet. Spread into a greased 8-inch loaf pan.

Bake at 350°F for 35-40 minutes.

Makes 1 loaf (10 slices).

Gluten Free Chocolate Chip Cookies ~ Land O Lakes

Gluten Free Chocolate Chip Cookies ~  Land O Lakes

2 1/4 cups Gluten-Free Flour Blend (see below)1 teaspoon gluten-free baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon xanthan gum ( I omit)

3/4 cup butter, softened

3/4 cup firmly packed brown sugar (I use less, about 1/2 cup)

1/2 cup sugar (I use organic sugar cane)

2     eggs

2 teaspoons gluten-free vanilla

1 (12-ounce) package (2 cups) gluten-free semi-sweet chocolate chunks or chips

Instructions:

Heat oven to 375°F. Combine flour blend, baking powder, baking soda, salt and xanthan gum in medium bowl. Set aside.

Combine butter, brown sugar and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla. Continue beating, scraping bowl often, until well mixed.

Reduce speed to low. Beat, gradually adding flour mixture, until well mixed. Stir in chocolate chips.

Drop dough by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 9 to 12 minutes or until light golden brown. (DO NOT OVERBAKE.) Let stand 1 to 2 minutes. Remove from cookie sheets. 

Gluten-Free Flour Blend: To make flour blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using. 

Blueberry Muffins

Blueberry Muffin recipe from Elana's Pantry. 

Ingredients

• 1/2 cup coconut flour (doesn't seem like a lot but it is the correct amount)
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 6 eggs
• 1 tablespoon vanilla 
• 1/3 cup grape seed oil
• 1/3 cup honey (Elana uses agave)
• 1 cup fresh or frozen blueberries

Directions

• mix in a bowl flour, soda, salt
• mix eggs, vanilla, oil, and honey 
• combine both mixtures
• fold in the blueberries

I made 18 mini muffins and baked them at 350 for 15 minutes. Elana writes that this recipe makes 12 muffins and baked them at 350 for 20-25 minutes.