Gluten Free is here!

Ingredients:

Alaskan Wild Salmon Filet

Baby Potatoes

Baby Spinach Leaves

Seafood Seasoning 

Olive Oil Mayo

Olive Oil

Fresh Dill

Onion Slices

Crushed Black Pepper

Lemon Juice

Lemon Wedge (garnish)

Process: You will need 3 pans:  1 baking sheet, 1 shallow pan, and one 3 qt. pot for the potatoes.  First start with your potatoes, boil potatoes in water with salt until cooked, do not overcook, while the potatoes are boiling you will preparing your salmon on a cookie sheet lined with foil, rub with lemon juice and then sprinkle the seafood spice, fresh dill after that rub with a brush lightly to coat the entire filet with a thin coat of the Olive oil Mayonnaise, then sprinkle with more dill and add slices on red onion on top and put it in the oven in the center rack. Broil for about 10 minutes until salmon is flaky, the mayo will disappear and form a glaze while your salmon is in the oven, prepare your side veggie either spinach or asparagus will go very well with salmon.

 For side of spinach, saute your garlic clove and your baby spinach in olive oil, make a bed with the baby spinach and get it ready to place the salmon file on top. 

For side of Asparagus, you may cook them steamed or broil in the oven drizzled with olive oil salt and pepper. 

Lightly brown your already cooked baby potatoes in the same garlic olive oil that you used for your spinach. Serve the salmon filet atop your spinach like on a nest and potatoes on the side. garnish with parsley or dill. Enjoy! 

*Important tips: 

The whole process should take no more than 20-30 minutes. If you organize everything should be nice and warm at the same time. Test the salmon for flakiness do not overcook it. Baby potatoes take very little to cook and spinach is a breeze. 

Ingredients: 

Boneless Skinless Chicken Fillets

4 Minced garlic cloves 

Fresh Parsley 1 bunch finely chopped

Capers-3 Tablespoons  

Butter-4 tablespoons

Flour (Substitute rice flour *GF)

White or Sherry Wine  1/4 Cup 

Heavy Cream (Whipping Cream) 1 Pt. 

Salt 1 pinch 

Black Pepper 1 tsp 

Gluten Free Chicken Bouillon Cubes 

Angel Hair Pasta  (Capellini) 

*GF If desired, for a gluten free dish, substitute for Gluten Free Pasta and Gluten Free Rice Flour. All readily available in most supermarkets.   

Process: You will need one large pan to prepare the chicken (not too shallow)  with enough room for the sauce it will create and a large pot for boiling your pasta. Start by coating your chicken fillets with flour in zip lock bag or just coat evenly, then melt the butter, add the garlic and finely chopped parsley first then stir and then add the chicken, brown for a little bit add pinch of salt black pepper and chicken bouillon, add the capers and the wine and scrape the pan until it forms a little paste and  de-glaze pan until nothing is sticking and let it simmer in the wine. Once chicken is cooked, lower your heat to the lowest setting and slowly add cream, 3/4 pint of cream, simmer in very low to make a delicate sauce for 3 minutes, do not boil. If the sauce is too thin add more cream. Your pasta should be cooking simultaneously with your chicken so that you drain the noodles when the chicken is ready, follow the instructions on the box for a perfect "al dente" pasta every time.  Make a little nest with the pasta and serve next to the chicken and pour a little sauce over it. Garnish with fresh parsley and serve. This recipe should not more than 30 minutes. Enjoy!   

*Helpful Tip: Steamed asparagus or glazed baby carrots add great color to this dish. 

Ingredients;

2 Lbs. Chicken boneless skinless chicken tenderloins.

*Bone in Chicken in small pieces would work as well

4 Cups of Basmati Rice ( washed and soaked)

6 cups of water (to cook the rice)

1 medium onion

1 bunch of fresh cilantro (substitute for parsley if you don't like cilantro)

1 cup of organic salsa

1 cup of olives

2 tbsp. cup of capers

1 tablespoon of minced garlic

2 tsp. of ginger paste or fresh ginger

1/4  cup of wine (optional)

2 packets of Goya seasoning or any other GF bouillon with saffron or use fresh saffron (very little will go a long way )

Tip *If you have a picky family or partner or it's just you who does  not like  capers and olives, you can substitute these with peas and carrots or even red and green bell peppers . 

Proc: 

Saute chopped onion in olive oil and add the garlic and then chicken, after that add the ginger and stir. Add the organic tomato salsa and fresh cilantro and cover for about 10 minutes and a add half a cup of  white cooking wine and cover for a few minutes and cook a little more. Add six cups of water to this and bring to a boil. Add the 4 cups of rice gently stir to even it out and cook it uncovered in medium heat until water begins to dry up and start steaming once the rice is almost dry, turn to low heat cover for a few minutes and then turn it off. Let if finish cooking in it's own steam only if needed. 

Tip* Remove from cooking pan once it's cooked and move to a serving dish immediately to avoid clumping or over cooking of the rice. 

Tip* Cook this dish in a large semi shallow pan and make sure it is at the center of the burner so that it cooks evenly. You may fluff the rice with the fork and lightly stir a couple of times at most. this is to protect the integrity of the long grain. There are many versions of this dish. For the purpose of cooking time and practicality, I use boneless chicken, however bone in chicken is also great and it is tastier with the bone so as long as the pieces are small, it will cook relatively fast.

Eating Gluten-Free is easier than you would expect. All of these dishes can be tailored to a Gluten Free meal by changing up a few ingredients and still taste amazing! There are many products and ingredients new and old that can make your gluten free meal unforgettable! 

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