Tuesday, May 29, 2012

Garlic Chicken Stir Fry with Quinoa, Peppers and Basil

Thank you Trader Joe’s! I love this recipe for Garlic Chicken Stir Fry with Quinoa, Peppers and Basil found on the back of the Trader Joe’s Organic Quinoa box.

Quinoa (keen-wah) is naturally gluten free and has more protein than many other grains so it’s a wonderful alternative to rice or couscous. I think it’s delicious and my husband has decided he prefers it to brown rice.

1 cup quinoa
2 cups chicken broth
1-1/2 pounds boneless skinless chicken tenders (I used chicken breasts)
4 tablespoons olive oil
1 small onion, thinly sliced
1 red bell pepper, seeded and thinly sliced
1 yellow bell pepper, seeded and thinly sliced
5 cloves garlic, thinly sliced (I used minced garlic)
20 leaves fresh sweet basil, julienne
grated parmesan cheese (I omitted and it still tasted amazing)
salt and pepper to taste

Place 1 cup quinoa and 2 cups chicken broth in a 1-1/2 quart saucepan and bring to a boil. Reduce to simmer, cover and cook until all liquid is absorbed (10-15 minutes). When done, the grain appears soft and translucent, and the germ ring will be visible along the outside edge of the grain.

Cut chicken into one-inch pieces. Heat large nonstick skillet over high heat and add the oil. Add chicken and sauté for 5 minutes or until golden brown.

Add onions, bell peppers; sauté for one or two more minutes; add garlic and sauté until peppers become slightly limp, but still bright, about one to two minutes; season with salt and pepper.

Remove the pan from heat; add basil and quinoa.

Toss until basil wilts; garnish with parmesan cheese (optional).

Serves four.

Wednesday, May 16, 2012

Crunchy Chicken Tenders

Better than chicken nuggets and gluten free! 

4 chicken tenders
1-1/4 cup rice cereal "pockets," such as Rice Chex
1/4 teaspoon onion powder
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup melted butter or oil
cooking spray

  • Preheat oven to 375 degrees F.
  • Combine rice cereal, onion powder, thyme, salt, and pepper in food processor. Pulse until ground to desired coarseness.
  • Transfer cereal mixture into shallow dish and stir until well mixed.
  • One at a time, dip chicken tenders in melted butter or oil and then place chicken in dish with cereal mixture. Flip until all sides are covered with mixture.
  • Place coated chicken onto baking sheet that has been sprayed with cooking spray.
  • Bake for 10 minutes at 375 degrees F. Flip chicken over and continue baking for an additional 10-15 or until chicken is cooked through.
Edit: Since I originally posted this recipe I've given away my food processor (I bought a Vitamix blender. Love it BTW! So away went the old blender and food processor). I discovered that crushing the rice cereal with a potato masher in a shallow bowl is just as successful. Just thought I'd add that little bit of info. Enjoy!

Monday, May 7, 2012

Baked Crusted Salmon Fillets

(tastes better than my picture looks, I think)

1 cup rice cereal "pockets", such as Rice Chex
1/3 cup brown rice flour or gluten free baking mix (use more or less, depending on how crunchy you want your crust)
1-1/2 teaspoons dried dill weed
1/2 teaspoon salt
1/4 ground black pepper
3 tablespoons olive oil
4 salmon fillets, boneless and skinless

  • Preheat oven to 450 degrees F.
  • Combine cereal, flour, dill weed, salt, and pepper in food processor or blender and grind until coarse.
  • On flat dry surface lay out wax paper. Pour crumb mixture on to wax paper.
  • Coat shallow baking dish with oil.
  • Dip salmon into oil in dish, covering all sides.
  • Roll salmon in crumb mixture.
  • Place coated salmon in baking dish then flip over so that both sides are covered in oil.
  • Bake uncovered for 10-15 minutes or until fish flakes easily with fork.

Serves 4

Recipe inspired by Salmon with Matzo Crust from Better Homes and Gardens Magazine.