Alison's White Chili and Quick White Beans

I made a few recipes this week that I found at another gluten-free blog - Penny Thoughts.

The Quick White Beans were a great quick lunch for me one day when I needed something fast and easy that I already had all the ingredients for lying around. I used basil as the fresh herb because that is what I had.

The White Chili is really good too - it has lots of flavor even though I went easy on the jalapeno so it would not be too spicy for the kids. I did make a few minor changes based on what I had on hand and I also sneaked in the leaves from a small bunch of chard, finely chopped up in the food processor. I figured with all the cilantro it would just blend right in. Turned out great!

I'll add these to my recipe notebook!

A Recipe to Share : Dirty Rice and Beans

Here's a recipe we've been having a lot lately. I adapted it from a recipe I found in Cooking Light last fall but I simplified the ingredients. I also frequently use it for a framework for a baked rice dish, and can add whatever I have and whatever sounds good. I love that it is truly a one-pot meal.

Dirty Rice and Beans
Gluten-Free, Dairy-Free, Soy-Free
(check your chicken broth to be sure!)

Ingredients
1 tablespoon olive oil
1 red bell pepper, finely chopped
1 yellow onion, finely chopped
1/2-3/4 pound skinless, boneless chicken thighs, cut into 1/2-inch cubes
2 cup uncooked long-grain brown rice
5 cups fat-free, less-sodium chicken broth (or broth water mix)
1/4 tsp ground thyme
1/2 teaspoon black pepper
1/8 tsp ground red pepper
2 garlic cloves, minced
1 (15-ounce) can red kidney beans, rinsed and drained

Preparation
1. Preheat oven to 350°.
2. Heat oil in a large Dutch oven over medium heat.
3. Add bell pepper and onion to pan; cook 4 minutes or until vegetables are tender, stirring occasionally.
4. Add chicken; cook 3 minutes or until lightly browned.
5. Stir in rice; cook 30 seconds.
6. Add broth and remaining ingredients; bring to a simmer.
7. Cover and bake at 350° for 1 hour and 15 minutes or until liquid is absorbed and rice is tender.

Black Bean Tacos

One of the Default Dinners is Mexican night.

More often than not, lately we have been doing tacos. I have a recipe from a recent issue of vegetarian times that I use the most. Basically you make a bean filling out of beans, tomatoes and onions and then add lots of toppings like : avocado, lettuce, tomato, roasted peppers and onions, cheese (for those eating dairy).

My kids love these because they get to choose their own toppings. I was excited to discover that the taco shells I already buy are gluten-free.

Tomato and Spinach Soup with Brown Rice

Another of my Default Dinners tonight!

I make soup quite often and use several soup recipes from Moosewood Restaurant Daily Special regularly. This one is typically Tomato and Kale Soup with Barley. My grocery was out of kale so I substituted spinach and I subbed in Rice for Barley to make it gluten-free.

It was really good - especially with a little sheep's milk feta sprinkled on the top.

Shrimp Lo Mein

We used one of my Default Dinners tonight and had a really yummy and simple gluten-free and dairy-free Fried Rice or Noodle Night.

This week for noodles I used Rice Sticks that I had bought at Trader Joes for 99 cents. I cannot believe that price! It was a pretty large package. I cooked the whole thing and I still have plenty left over for lunch tomorrow. I just add whatever vegetables I have on hand which this week was - onion, mushroom, shredded cabbage, and carrot. Lots of times I make it vegetarian but this week we had shrimp which made it extra tasty.

Added 11/21/07: I left a few things off my list by mistake, and I realized when enjoying my yummy leftovers for lunch. I also added frozen peas and corn and of course wheat-free tamari. I also add a little chili-garlic sauce for spice, and it occurs to me I should double-check it is GF, although I don't see anything suspicious on the label.