Chicken and Dumplings

gluten-free ~ dairy free option 

Prep time: 30 minutes

Cook time: 7 hours total

Recipe adapted from: More Than Simply Living blog

I know in some parts of the U.S. it is already summer, and to you, all I can say is I envy you. But please know, that mentally I am following that up with a few savory expletives. Because here in Wisconsin we are still firmly planted in spring. One day I have the windows open and a t-shirt on and the next I have cranked up the heat and dug out my favorite grandpa sweater. So, for those of us still grappling with indecisive weather….this recipe is for you!

This dish is super simple and is an instant comfort on these cold and wet spring days! The prep time for the soup base is less than 20 minutes. And the prep for the dumplings takes 10 minutes. But keep in mind, the dumplings have to cook for an additional hour and a half AFTER the chicken is done, so you need to allow yourself enough time. For this reason, I think this is a great recipe to make on Sunday and then you can use the leftovers to make a pot pie for Monday! This recipe makes ALOT of soup, and my family typically eats all the dumplings the first time around.

To make the leftovers new again I make a quick Gluten Free Pie Crust. I place the soup in a large baking dish, lay the crust over it. Make two or three slits in the crust, brush with an egg wash and sprinkle with kosher salt. Bake at 400 for 20-25 minutes or until crust is a golden brown and insides are bubbly! And even if you have a few dumplings left, just leave them in!! It’s an extra yummy surprise!

**If you want to thicken up the soup, make a quick slurry and add it to the soup before laying the pie crust.

 

3lb whole chicken

1.5 cups of chopped carrots

1 cup of chopped celery

1 onion diced

1 cup frozen peas (optional)

salt and pepper; generous sprinkle of both

7 cups of chicken broth

Dumplings

3/4 cup brown rice flour

1/2 cup tapioca flour

1/2 teaspoon baking soda

1 teaspoon of natural cane sugar

1 teaspoon of salt

1/2 teaspoon of pepper

3 TBS. shortening, butter or butter substitute

1/2 cup almond milk; may need a bit more if batter is stiff

Cover the bottom of a large crock pot with the vegetables.  Place the chicken on top of the vegetables and season with salt and pepper.  Pour the chicken broth over the chicken.  Cook on low for 5 hours. After 5 hours, turn the crockpot up to HIGH. Cook another 30 minutes, if the chicken is done (165 temp), remove and continue cooking soup another 30 minutes. Leave chicken in if it still needs time. Once done, place the chicken in a large bowl to cool.

For the dumplings, stir together the dry ingredients.  Using a pastry cutter or fork, cut the shortening/butter into the dry mixture until it resembles coarse crumbs. Add the almond milk and stir until it forms a thick dough.

Drop dough by the tablespoon into the soup.  Cook on high for 1 to 1 1/2 hours or until the dumplings are not doughy. Once the dumplings are in, do not stir the soup. Stirring will cause the dumplings to fall apart.   If dumplings are not fully immersed, use a spoon to gently press down into soup.

Once the chicken is cool enough to handle, remove the skin and shred with two forks.  When the dumplings have about a half hour left of cooking time, add the chicken back into the soup and gently stir.

 

Coconut Fried Chicken Nuggets

gluten free ~ dairy free ~ grain free

Kids. They are the most wonderful beings and at the same time can make you want to run for the hills and hide. The last scenario being most appropriate (at least in my house) during the dreaded “dinner hour.” It can be unbelievably tricky to make a dinner that both hits the kids criteria; i.e. dairy, carbs or ideally both followed by a plate of cookies AND that doesn’t make the adults eating feel like they just time warped back to their childhood.

I won’t lie, I LOVE chicken tenders but am not always a fan of the excessive amount of breading that is used on the frozen variety and I always prefer to make things from scratch if I can. This recipe is from the amazing Jamie Oliver and was first introduced by him as an alternative to the “pink slime” chicken nuggets that were being served at McDonald’s. These are super simple to whip up and are the perfect topper for a big green (ADULT) salad and will make any carb crazy, chicken tender loving child very happy. Enjoy!!! nom nom

 

3-4 organic boneless, skinless chicken breasts, cut into bite size pieces

2 free range eggs

1 cup of almond meal/flour. Or use coconut flour if there are allergies

1/2 cup unsweetened shredded coconut

2 tsp garlic powder

2 tsp onion dried

2 tsp salt

1/2 tsp pepper

8 TBS coconut oil

  1.  Cut chicken into bite-sized pieces and set aside
  2. Mix in a large bag all of the ingredients except for the chicken and egg and set aside.
  3. Now beat the egg and mix it with the chicken.
  4. Add the chicken and egg mixture to the plastic bag and shake until the chicken is completely covered.  Make sure to hold on to the top so it doesn’t open up.
  5.  Heat a large skillet on medium high heat.  Add 2 tbsp coconut oil and add chicken in.
  6. Continuously stir until the chicken starts to brown.  As it cooks, the coconut oil will be soaked up by the chicken so add another 2 tbsp when the pan starts to get dry.  **Add more oil if needed, but be careful you don’t add so much oil the nuggets get soggy, and vice versa; not too little where they can’t fry up nicely.
  7. Allow to cool and serve with your kids (or your) favorite dipping sauce or as a protein with a big salad. 

 

 

Chicken Meatball and Escarole Soup

gluten-free / dairy free option

It is officially soup time!!!!! Ok…its been soup time for almost two months, but what can I say???? It’s been a bit crazy (ok, bat shit crazy) at my house and we just arrived to the party.

Fall is absolutely my favorite time of year. I love the feel of the crisp, clean air as I walk my daughter to school in the morning and I love going to pick apples and pumpkins at Barthel Fruit Farm with my family. But by far, my most favorite thing about fall is the food!!! I know, I know….. no surprise there as I am obviously a bit of a food junkie. Though. I feel like I would be hard pressed to find someone who doesn’t feel the same way. I mean, just think about it!!! Apples crisps, pumpkin pie squares, pumpkin bread, and soups coming at you from all sides. It is frickin’ glorious my friends!!!! But truthfully, there is nothing better than a hearty warm soup served with a nice crusty loaf of garlic bread.  It warms your soul after a long day and is the perfect way to come together as a family. And pretty much anything I can make in one pot is a winner in my book.

This chicken meatball soup is an absolute staple in my house. The kids love anything that comes in the form of a meatball and is served with buttery toast. And I love that is healthy and creates a “no whining” environment at the table. Kid tip…I make sure to chop up the escarole a little smaller so that the meatball conveniently “covers” the escarole on the spoon! I serve this with a loaf of gluten-free garlic bread and dinner my friends is served. Enjoy!! nom nom

6 TBS plain gluten-free breadcrumbs

1/2 cup finely grated parmesan-reggiano cheese or Vegan parmesan cheese

4 TBS chopped  fresh parsley or 2 TBS dried parsley

1 lb ground chicken

2 large eggs

2 TBS extra virgin olive oil

1 yellow onion; finely diced

3 small carrots; finely diced

2 celery stalks; fnely diced

1.5 qt of chicken broth

2 1/2 tsp salt; divided

1 tsp fresh ground pepper

1 sprig of rosemary

5 cups escarole, thinly sliced

  1. Put breadcrumbs in bowl, moisten with 1 TBS water. Mix in cheese, parsley, salt and pepper. Add chicken and eggs and mix until just combined. Scoop out 1 TBS of meatball  mixture and roll into golf ball sized meatballs. Set aside.
  2. Heat oil in 5 qt pot over medium heat. Add onion, celery, carrots  and 1 tsp salt; cook until tender 4-5 minutes. Add broth and rosemary. Bring to a boil.
  3. Gently add meatballs, reduce heat to medium low to maintain a gentle simmer, cook for 10 minutes
  4. Add escarole and continue to simmer until meatballs are cooked and escarole is wilted, about 5 additional minutes.
  5. Discard the rosemary and season to taste with salt and pepper. Serve with additional grated cheese if desired.

Creamy Cilantro Chicken

gluten free – dairy free 

Prep time: 15 minutes

Cook time: 5-6 hours on low, 3-4 on high

Whew! I don’t know about your neck of the woods but here in Milwaukee it is H.O.T!!!!! And when it is this humid and muggy the last thing I want to do is turn on the oven. I know most of us look at our slow cooker and think about all those yummy, warm winter dishes we make or it gets moved to the basement to take the summer off. But you couldn’t be more wrong!!! There is literally no better way to make dinner on a hot day than with your slow cooker!

I initially came across this dish via Pinterest a couple of months ago, and my mouth was watering looking at the picture. You see, I LOVE creamy anything; cream sauces, creamy desserts, damn I even love cream on my fruit. But (there is always a but, no?) my stomach can no longer handle dairy so in addition to my mission to make all my favorite foods gluten free I now get to add dairy free to the mix. This recipe originally called for heavy cream, so I did a little research and discovered that silken tofu can be a great dairy free substitution for whole milk or heavy cream. As luck would have it, the swap also made this dish significantly healthier as the fat content and calorie count was drastically reduced! With fresh cilantro from my mom’s garden and the swap of silken tofu for heavy cream this dish is made for summer. Pair it with some cauliflower rice and fresh green beans and dinner is served…..without breaking a sweat! Enjoy!! nom nom

2 lbs boneless, skinless chicken thighs

1 TBS chili powder

1 tsp cumin

1/2 tsp paprika

1/4-1/2 tsp pepper

2 TBS olive oil

2 cups of chicken broth

1/4 cup of lime juice

1/2 cup silken tofu; blended to be the consistency of heavy cream**

2 TBS chopped cilantro; more for garnish if desired

1 TBS cornstarch mixed with an equal amount of water

** If you do not have a problem with dairy or want a richer dish you can sub in heavy cream or milk for the silken tofu. The silken tofu makes this dish less calorie laden and decreases the amount fat in this dish.**

 

  1. Heat a skillet to medium high heat and add olive oil. Place all the dry spices in a shallow bowl. Rub the seasoning into the chicken on each side. Pan sear in the hot oil until each side is brown; 3-5 minutes per side. Transfer chicken to the slow cooker.
  2. Add the chicken broth and lime juice and cook on low for 5-6 hours or high 3-4 hours. Right before the chicken is done, carefully remove the chicken and add silken tofu, cilantro, and cornstarch with water; mix well. Add the chicken back to the slow cooker and continue to cook until sauce starts to thicken about 15-20 minutes.
  3. Serve over rice or preferred grain. Garnish with additional fresh cilantro if desired.

Coconut Basil Curry Chicken

gluten free / dairy free / vegetarian option / grain free option

 

In my house, Mondays are slow cooker days. They are one of the busier days for our family and it’s also one of my non-blogging days which means I’m not preparing delicious meals all day. Side note…they are not always delicious, but rest assured ONLY the delicious ones make it here!!! I also find that Mondays seem to be the day when all hell breaks loose. So I FINALLY figured out that when we are transitioning back into our routines after the weekend and trying to find our groove again that it is SOOOOO nice not having to scramble to put dinner on the table. I mean…I don’t know about you, but I would much rather sit down with my cocktail of choice (that is a MUST in this scenario), play with my kids and enjoy the fact that some machine just did 98% of my job AND that dinner will actually be served on time.

I found this recipe via The Food Charlatan. She is a new favorite of mine and I find that I can convert almost all of her recipes to be gluten-free with ease!!! I made a few minor changes to the recipe but all in all it is pretty much the same. I swapped out the bone in skin on chicken thighs for boneless and skinless. Mainly because it was less fat but as a happy by product it also eliminated a bit of work towards the end of the recipe. I also messed a little with the spice ratio but again nothing major. I just needed to make it a bit more kid friendly in regards to spice level.  I believe this recipe originated from Better Homes and Garden.

Slow Cooker Meal

Basil Coconut Curry Chicken

Prep Time: 20 minutes

Cook Time: 4-5 hours on high, 6-8 on low

Ingredients

2.5 lbs boneless, skinless chicken thighs; if you are vegan/vegetarian sub Crispy Tofu
salt and pepper to season chicken
1 TBS oil
2 (13.5 ounce) cans coconut milk; I use one light and one full fat coconut milk
2 TBS dried basil leaves
1 1/2 tsp salt
1 tsp pepper
1 1/2 TBS sweet curry powder
1/2 tsp chili powder
1 large red onion, chopped
8 cloves garlic, minced
1-2 jalapenos, seeded and finely chopped; if you want less spicy for kids start with 1
1 TBS gluten free cornstarch
1 TBS cold water
1- 2 tsp fresh ginger, minced; depending on your level of love for ginger
1/2 cup fresh cilantro, chopped

Instructions

  1. Salt and pepper each side of the thigh. Heat a large skillet to medium-high heat and add the oil.
  2. Once the oil is hot, add 3-4 chicken thighs. Make sure not to over crowd them in the pan. Leave a little space inbetween each thigh. Cook for about 2 minutes, until nicely browned. Then flip the chicken over to brown the other side for about 1-2 minutes. Remove the chicken to a plate. Repeat the process with remaining chicken.
  3. In the crock pot combine coconut milk, basil, salt, pepper, sweet curry, and chili powder. Whisk to combine.
  4. Add the chopped red onions, garlic, and jalapenos. Add the browned chicken and stir to combine.
  5. Cook on high for 4-5 hours, or on low for 6-8 hours. Once it is done you can shred the chicken thighs in the slow cooker with two forks. Go ahead and add the ginger.
  6.  In a small bowl, whisk together the cornstarch and cold water. Add this to the crock pot and stir.
  7. Return the lid and cook for another 10 minutes. Season with salt and pepper to taste and stir in the cilantro.
  8. Serve with rice or Cauliflower Rice.

 

 

 

 

 

Chicken Noodle Soup

gluten free / dairy free / grain free option

Since we seem to be firmly back in the winter season (WTF…it’s April people!!!) I mournfully decided to continue on my journey with soups. Don’t get me wrong I LOVE soups but I am pretty ready to move on to warmer weather recipes. Unfortunately, the cold/flu season is still in full effect at my house (I am sniffling as I type) so soups are always a great way to fight a cold. As a kid, there was nothing better when I had a cold than my mom’s chicken noodle soup. It’s made from scratch with a rich and hearty stock but is still simple to throw together. Which is key when you have sick kiddos who want to snuggle. It also makes a big pot so you can freeze some for the next round of colds that hit your house. Enjoy!! nom nom

1 (3 ½-4 #) organic whole fryer chicken

8-10 cups low sodium chicken broth

1/2 tsp dried basil

1 TBS fresh parsley or ½ TBS dried parsley

¼ tsp celery salt

¼ tsp garlic powder

1 bay leaf

2 tsp salt

¼ tsp black pepper

4 medium carrots, peeled and thinly sliced

1 medium onion, diced

1 cup noodles; I prefer Tinkyada noodles; but if you don’t need GF noodles egg noodles are what the original recipe calls for. (see side note below on prep for GF noodles)

 

  1. Combine the first 9 ingredients in a large dutch oven or soup pot. Cook for 1 ½ hours on medium low-medium heat or until chicken is tender.
  2. Remove chicken and discard the bay leave. Allow chicken to cool, remove meat from bone, dice and set aside.
  3. Bring chicken broth to a boil, add carrots and onion. Reduce to a simmer and cook for 30 minutes
  4. Add meat and noodles and simmer an additional 15 minutes

Side Note: If you are using GF noodles do not add them to the soup in step 4. Gluten free noodles tend drink up all the liquid in soups leaving you with little to no broth and they turn your soup into a thick stew (I learned this the hard way). If you do add the GF noodles in at Step 4 you will have to add chicken broth to your soup for subsequent servings but that will water down the flavor of the soup. So, just prepare your GF noodles seperately and add them to your individual serving of soup.