Chicken and Broccoli Casserole…..gluten free style!

Monica and Daria say:

Everyone has a few meals from their childhood (or from their early motherhood days) that invoke strong feelings of comfort. And while most of the meals for us involve our Italian heritage, there is one chicken dish that brings back many wonderful memories!

That dish was actually shared with me (Monica) by our neighbor and wonderful friend, Carmine. I was talking with her about trying to get the girls to eat more veggies and she remembered that her Aunt Sarah had a casserole that might do the trick!

So, I looked over the recipe and decided to give it a try…..what could I lose?

Well, as luck would have it, we all thought it was a winner and I made it several times over our girls’ growing up. Broccoli became a new favorite and everyone was happy!

Until our diagnosis with celiac disease, that is…we haven’t eaten this casserole for over 14 years!

That is, until now.

We had misplaced the recipe, so we reached out to Carmine recently and asked her if she still had it. It took her a few days to locate it, but lo and behold, she told me she had found it! She was so excited that she even gave me the original recipe, in her aunt’s handwriting, and copied it for herself.

Now to make it gluten-free!

The one ingredient we remembered before seeing the recipe again was Cream of Chicken soup by Campbell’s and we were leery about being able to substitute it with something similar. But we did (even though we don’t normally buy prepared soups) and now we would like to share our version of this 1980s classic casserole.

We have placed the original ingredients in parentheses after our GF ingredients, just for comparison.

Our goal here today was to make it as fresh as possible, rather than rely on shelf-ready food. And of course, it had to taste how we remembered it did!

It was a winner, again….14 years later!

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GF Chicken and Broccoli Casserole

2 fresh organic broccoli crowns (2 10 oz packages of frozen broccoli)

5 large organic carrots, peeled and cut into rounds (2 10 oz packages of frozen carrots)

12-14 organic chicken tenders (3 cups cooked and cubed chicken)

10 oz organic sharp cheddar cheese, shredded (10 oz sharp cheddar cheese, shredded)

1 large can of Progresso Cream of Mushroom Soup, labeled GF, undiluted (2 cans of Cream of Chicken soup, undiluted)

½ cup Fage Greek yogurt (½ cup mayonnaise with celery powder)

2 T fresh squeezed lemon juice (2 T lemon juice)

Curry powder

3 T melted butter (same….who can improve on butter??)

1 cup Schaar breadcrumbs seasoned with garlic powder, basil, oregano, Romano cheese (1 cup Italian breadcrumbs)

Directions:

Steam the broccoli and carrots until fork tender but still somewhat firm.

Meanwhile, bake the chicken tenders at 350˚ for about 20 minutes.

Cool the chicken when done and then shred.

Spray a 9” x 13” glass pan with cooking spray.

Spread the chicken on the bottom of the dish and layer the veggies on top.

Combine the undiluted soup with the yogurt, lemon juice and sprinkle of curry powder.

Spread this mixture over the layers of veggies and chicken.

Place the shredded cheddar cheese on top.

Melt the butter in the microwave and mix with the breadcrumbs. Spread on top of the casserole.

Bake at 350˚ for about a half hour or until the top begins to brown nicely.

 

And now, the process via photos!

We are both very visual people and love to include step-by-step pictures!

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Oh how exciting this recipe conversion was…..hope you consider trying this easy and delicious casserole!

And by the way, it can be made ahead of time, refrigerated, and baked the next day!

Happy cooking!

 

© 2017, Monica & Daria of glutenfreedoubletalk   whisks 

 

5 ingredient baked apples!

Monica says:

Would you like a guiltless dessert for dinner tonight?

One that’s easy and gluten-free?

Well, I was looking for one too, and I found one!

When I was at the grocery store, I bought a huge bag of Honeycrisp apples (they are our favorite) and while we love to eat them plain or dipped in peanut butter, I thought about baking them.

My mom used to bake apples all the time, as we had several types of apple trees in our yard. But we don’t have any fruit bearing trees, so I love to get apples at the farmer’s market or grocery store.

While my pork chops were baking, I quickly trolled through the food sites I bookmarked on my phone, and I found one that sounded perfect!

Not too much sugar, using some nuts, and this recipe featured Honeycrisp apples!

So, thanks to Trisha Yearwood, here is the recipe!

 

Baked Apples

It’s so easy and believe me, these baked apples are amazing!

 

Here is what my process looked like…

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I like to use a melon baller to core apples, especially when you need the bottom of the apple intact, like this recipe calls for.

And look at the “little star” that formed while I was coring this apple!

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Filled with yummy goodness and ready to eat!

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Oh dear!

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And of course, you can top your apple with some whipped cream!

Enjoy!

© 2017, Monica of glutenfreedoubletalk

You’ll love this gluten free oatmeal!

Monica says:

Oh how I love breakfast!

In fact, it might be my favorite meal of the day!

I love to get my body started on the right foot for the day….it’s a win-win!

Since blueberries are my favorite fruit, this gluten free oatmeal is hearty, delicious, and so easy to make.

See for yourself!

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GF Blueberry Baked Oatmeal

Dry Ingredients:

3 cups gluten free Old Fashioned Oatmeal (not instant)

½ cup almond meal

¾ cup chopped almonds (divide into two servings and set one aside)

2 tsp Saigon Cinnamon (we used Calicutt’s)

½ tsp salt

½ tsp baking powder

Wet Ingredients:

2 large organic eggs

2 ½ cups vanilla nut milk (we used Silk High Protein)

1/3 cup unsulphured honey

2 tsp vanilla

Fold in:

1 cup fresh organic blueberries

Top:

Spread reserved almonds on top of whole mixture

Directions:

Preheat your oven to 350˚. Prepare a 9” x 13” pan with non-stick spray.

Get two bowls ready and mix all dry ingredients in one (use only ONE serving of the chopped almonds), and whisk wet ingredients in the other.

Combine the two mixtures together with a wooden spoon and then gently FOLD in the blueberries.

Pour into your prepared pan and top with remaining serving of chopped almonds.

Bake for 30 minutes or until brown and bubbly. You may want to insert a toothpick into the oatmeal to ensure it is done (toothpick should come out clean!).

Serve warm or cool.

You can top each serving with more fresh blueberries….since you can never have enough blueberries!

Also, you can pour some milk of your choice on top and enjoy!

Refrigerate any uneaten portions.

And believe me, it’s great the next day, too!

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Just heat it up for a few seconds in the microwave and garnish….oh my!

© 2017, Monica of glutenfreedoubletalk whisks

Happy New Year! Soup for you!

We hope 2017 is off to a great start!

It seems that every time I turn around, a week or two has passed! Yikes!

Do any of you feel the same?

I have been on a mission to make a more concerted effort to eat as organic as possible and have been busy in the kitchen. Since my Daria continues to bring me wonderful organic food from the Lancaster Co-op, I have been creating recipes to satisfy our appetites and souls.

Here is a creation of a butternut squash soup with apples….all organic and all delicious!

And did I say it was easy?

All you need is a saucepan, a bit of time, a blender, and you are set!

Enjoy!

 

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Butternut Squash Soup

Ingredients:

1 whole butternut squash, peeled, cut and cooked

1 apple, cored, cut and cooked

2 T olive oil

1 small onion, cut

1 peeled garlic clove, minced

10.5 oz veggie stock

¼ tsp thyme

Pinch of cinnamon

Pinch of kosher salt

Directions:

NOTE: In order to infuse the flavors, you need to cook the ingredients on the stovetop before blending.

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Add olive oil to large saucepan and when hot, saute onion and garlic until translucent.

Add the squash and apple and cover with the veggie stock.

Add the thyme, cinnamon and salt.

Cook until fork tender.

Now put the squash mixture into your blender and blend until smooth!

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Y*U*M!

Hope you enjoy this soup as much as we do!

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whisks © 2017, Monica of glutenfreedoubletalk

Homemade hummus, if you please!

Monica says:

Hello friends! I’ve missed you!

You know how life gets in the way when you are planning things? Well, yes, that’s what happened to me over these past few months.

It’s been forever since my last post and I truly apologize. I hadn’t been feeling well and it turns out that I have thyroid issues. And it all makes sense to me now!

Health aside, my blogging partner, Daria, has started a new career teaching pastry arts full time and we are overjoyed for her! In addition, she launched her gluten-free baking business Batter. A Gluten Free Baking Co, LLC, and she’s been super busy selling her delightful gluten free goodies every Saturday in Hershey at the Farmers’ Market on Chocolate. Her dad and I are in awe of her talent and stamina!

Check out Daria’s business Facebook page @ https://www.facebook.com/Batter-A-Gluten-Free-Baking-Co-1739749562921022/?fref=ts

So today, I am going to keep it simple, okay?

My diet has gone almost 100% organic and luckily for me, Daria, has an organic veggie garden. Every time I see her she fills my arms and cooler with lots of wonderful veggies that help me cope with my aches and pains….she’s a great kid!

Since my refrigerator has housed 2 eggplants for a few days, I decided to make an eggplant hummus. I looked for a recipe that could guide me and I found one at epicurious.com.

They never fail me!

I looked it over and checked my pantry ingredients and I had everything except the chickpeas!

No problem….I had cannellini beans….it can be Italian eggplant hummus, right?

So I modified the recipe to fit my needs, as most people do, too!

It’s fun to make things your own!

 

Here is my version:

Ingredients:

2 medium sized organic eggplants

3 T olive oil (plus a little more)

1 can of cannellini beans, drained

2 T organic tahini paste (heaping)

1 ½ tsp of minced garlic

Bunch of fresh parsley

Dash of salt and pepper

 

 

How to:

Preheat oven to 350°F.

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Cut eggplants in half lengthwise. Make a crisscross pattern with a sharp knife, here and there, on the flesh.

Rub each cut side with a total of 1 1/2 tablespoons oil; sprinkle with salt.

Place eggplant on rimmed baking sheet, cut side down; bake until tender, about 1 hour.

 

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Cool and then scoop flesh (seeds and all) into food processor and discard eggplant skins.

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Add cannellini beans, remaining 1 1/2 tablespoons oil, lemon juice, tahini, fresh parsley and garlic; puree until mixture is almost smooth.

Transfer to bowl; swirl some additional olive oil on top before serving and add extra parsley if desired.

Taste and season the hummus with additional salt and pepper if desired.

You can serve the hummus in individual bowls with Lundberg Gluten Free Rice Chips, as pictured here!

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So simple, so nutritious, and so delicious! (this is my new mantra!)

Enjoy!

© 2016, Monica of glutenfreedoubletalk

 

 

 

 

Blueberry Coconut Crisp…gluten-free and oh, so good!

Monica says:

Every 4th of July brings new blueberry recipes to my collection. This one is a keeper for sure!

So easy and delicious!

I’ve even had some “coconut haters” try it and come over to the “coconut lovers” (okay, “likers”) side!

See what you think!

I adapted this recipe from Two Peas and Their Pod (thank you!).

Ingredients:

5 cups fresh blueberries
1 tablespoon fresh lemon juice and a dash of cinnamon*
1 cup GF Quaker Old Fashioned Oats
1/4 cup almond meal or whole wheat flour (I used hazelnut flour)
1 cup sweetened flaked coconut (I used unsweetened, unsulphured flaked coconut)
1/4 cup brown sugar (I used organic coconut palm sugar)
1/2 teaspoon salt
1/2 teaspoon ground cinnamon (I used Calicutts Spice Co. Saigon Cinnamon*)
1/3 cup melted coconut oil (I used organic extra virgin coconut oil)
Ice cream or yogurt for serving, optional

Directions:

Preheat oven to 350 degrees F. Spray a 9 x 9-inch baking dish with cooking spray.

Pour blueberries into dish and pour lemon juice over the berries. Add a dash of cinnamon. Gently toss.

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A huge THANK YOU to my niece, Alicia, for letting us pick these beauties from her blueberry trees!

Honestly….TREES! Never have seen anything like them!

In a medium bowl, combine oats, flour or almond meal, coconut, brown sugar, salt, and cinnamon.

Pour coconut oil over the dry ingredients and stir until combined.

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Sprinkle the oat mixture evenly over the blueberries in the pan.

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Bake the crisp for 35 minutes, or until the topping is golden brown and the fruit is bubbling.

Serve warm with ice cream or yogurt, if desired.

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Best thing about this dessert is that you can make it ahead of time and as long as it’s covered,

it can be stored in the refrigerator for up to 2 days!

So, in a word….YUM!

Give it a try…you won’t be sorry!

© 2016, Monica of glutenfreedoubletalk

Meatless Monday….any day of the week!

Monica says:

I woke up and I was craving risotto!

No kidding….couldn’t  stop thinking about it! Talk about strong Italian roots!

So I decided to scan the web and look for a recipe that included spinach. It was a must-have ingredient for me!

Lo and behold after a short while scanning recipes, I found it!

Woman’s Day never lets me down! LOVE their site and especially the recipes!

Here is what presented itself to me and I ran to the grocery store to fulfill the ingredient list. Such simple ingredients and so wholesome!

You gotta try this simple recipe!

Risotto with Scallions, Mushrooms, and Spinach

Upon reading the recipe, I did things in a little different sequence and chose to add ½ cup of veggie stock at a time, rather than all at once….the risotto came super creamy! If you have the extra time, in my humble opinion, it’s worth the effort!

Let the cooking begin!

Sauté the mushrooms in olive oil until they are happy!

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Now sauté the onions and garlic…smells amazing!

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Add the Arborio rice and then the white wine…oh yum!

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Start adding the veggie stock a little at a time and stir often….the consistency will be smooth as silk!

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Don’t these mushrooms look ready to jump in the risotto?

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Incorporate the mushrooms into the risotto…it’s almost done!

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Now let’s wilt the fresh organic baby spinach and pack in the vitamins!

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Looks amazing, huh?

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Plate and add a little Romano cheese…oh dear!

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Oh…forgot to add the scallions that I cut!

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They really add to the flavor profile…bon appetit!

© 2016, Monica of glutenfreedoubletalk