GF "Fast Food" Series: Chicken Sandwich Patty

CHICKEN PATTIES

This turned out great and my kids loved it.  The preparation of this meal was not quick and easy enough to make this a 'fast' food, but it did taste like I was eating "fast food". 

INGREDIENTS:

3 chicken breasts

1/4 C GF oat flour

2 eggs

1/2 tsp. salt

dash of pepper

1/4 tsp. onion powder

dash of garlic powder

DIRECTIONS:

Put all of these in a food processor and grind until a moist dough forms.

Next, form the dough into patty shapes and use the breading mixture (see below) to coat each patty. 

* Crumb mixture:

GF bread crumbs

Ground nuts

GF flour

1/4 tsp. salt 

pinch of garlic powder 

NEXT:

Pan fry the patties in oil until they reach the desired color.  I wanted to make sure they were really done, so I put them in the oven at 400 for another 10 minutes.  I'm not sure this was really  necessary.  You can cut one open to check.

* Bread crumbs can be old gluten free bread bits, ground grains, ground nuts, etc...  Mine was a mix of all three.   I often use my coffee grinder to make flour from beans, grains and nuts.  Don't forget to season the bread crumbs with salt. Whatever amount of crumbs you have left over can be stored in a ziploc bag and stored in your freezer for the next time you want to bread something.

Packing a GF Sack Lunch

When you have to eat a gluten free diet, it's extremely difficult (you know that).  But packing a picnic lunch is a challenge.  They should propose this concept for a game show.  All the normal things other people eat in a sack lunch are out.  And unless you've got the big bucks, you can't just grab a peanut butter sandwich, crackers, granola bars and pretzels.  Those things are costly when sold in a GF form--and not very nourishing. 

But before the cheeseburger, fries and chicken nuggets were invented, God actually created real 'fast food'.  And thankfully it's full of all the vitamins and nutrients we need on the go. 

Here are our fast foods of choice--and I just love the eco friendly packaging:

* bananas
* apples
* Cutie tangerines
* oranges
* berries of all types
* raw nuts
* roasted nuts
* grapes
* cherry tomatoes
* small cucumbers
* baby carrots

Also good:

* olives
* cheese sticks
* red cabbage
* lettuce wrapped sandwiches
* peanut butter cookies (recipe here)
* home made GF granola (I'll post a recipe some day)
* other baked goods
* other fruits and veggies

These are just some of the ones we've chosen to take on trips.  And amazingly, because I don't usually pack any store-bought  prepackaged goodies, my kids are more interested in the healthy things I've brought.  They usually clean the bag completely before we get home.

Kid Friendly Arroz Con Pollo (GF)

Here's a dish that your little cowpokes will love.  This is the "mac n' cheese" of the Spanish/Latino world--their comfort food.  My version is mild and nourishing, with brown rice, carrots and tender pieces of chicken.  Maybe it will replace mac n' cheese in your home too.

Arroz Con Pollo is spanish for chicken with rice. Don't be afraid to make substitutions.  I recommend white rice, but I was out and used short brown rice this time.  My kids still loved it and wanted seconds.

GLUTEN-FREE, KID FRIENDLY ARROZ CON POLLO

Ingredients:

6 chicken thighs

2 Cups white rice (or brown--doesn't matter)

8 Cup water

1 Cup chopped carrots

1 tsp. salt.

1 tsp. onion powder

1/2 tsp. garlic powder

1 tsp. chili powder

Pinch of parsley flakes

Directions:

Place the chicken thighs in a large cooking pan and fill with enough water to cover them--slightly floating is okay.  Add the salt, bring to a boil, then simmer for one hour or until falling apart.  Remove chicken thighs to cool on a plate.  Debone the chicken, lightly tear it into pieces. 

Wash the rice thoroughly and pour it into the chicken broth.  Add the onion, garlic and chili powder and parsley flakes--as well as the carrots and chicken pieces.  Make sure that the water level rises above your rice by about one inch and you should be okay.  Simmer for another 20 minutes and check the water level, just in case.  Cook until rice is done and water is absorbed.

Makes about 5 servings.

Gluten Free Lasagna

The lasagna was a BIG hit. A bit labor intensive, but totally worth it! It's not often that I cook a meal that all three of my kids want to eat seconds of. My oldest child won't stop talking about how much he loved it. My husband said I should post the recipe so here it is.  This is an adaptation from the original recipe by Jodie Buck who's Italian grandfather taught her.

INGREDIENTS:

Lasagna Noodles:
1 1/4 c. rice flour
1/2 c. potato starch
1/4 c. tapioca flour
3 eggs
1/4 c. water

Sauce:
2 cans tomato paste
1 can stewed tomatoes (I prefer italian seasoned)
4 cloves garlic
2 T basil
2 T parsley
1 T oregano
2 T Romano cheese--shredded (optional)

Cheese filling:
12oz ricotta
16oz cottage cheese
5 oz. parmesan cheese--grated (more if desired)

Additional ingredient:
1 lbd Mozzarella Cheese Shredded

INSTRUCTIONS:

For noodles:
Mix dry ingredients, then add the eggs and stir. Add the water as needed. Add more water or flour as needed to form a stiff, not sticky yet soft dough.
I recommend rolling it very thin with a rolling pin on plastic wrap and just laying a large piece down for each layer. I did use my pasta machine, but next time I think I'll just roll it out. One helpful tip: I found that it sticks to everything but plastic wrap. I layed the pieces on plastic wrap then transferred them by laying the pieces on the lasagna, plastic-wrap-side up and peeling the plastic wrap off carefully.

Sauce:
Puree all ingredients in a blender or food processor. Microwave the sauce in a glass dish for 5-10 minutes. Allow to cool a bit.

For cheese:
Mix all of ricotta and cottage cheese. Stir in 2/3 of the parmesean and reserve 1/3 for topping the lasagna. I found that my ricotta was very unflavorful and seemed low quality, so I added 1 Tablespoon of sugar, 1/2 teaspoon salt and 1/2 cup of skim milk to the mixture.

Assembling the Lasagna:
Preheat oven to 375 F.
I used a large glass pyrex casserole dish. Start with a generous layer of sauce on the bottom then a layer of noodles. Next add a generous layer of the cheese mixture, followed by a layer of mozzarella, then a generous amount of sauce. Lay down the next layer of noodles, cheese mixture and mozzarella then top with the parmesean cheese. Cover with aluminum and bake for 30 minutes. Remove aluminum foil and bake 15 - 30 minutes longer. Cheese should be bubbly and toasted.

Allow to cool for 10 minutes or so to allow the juices time to reabsorb and solidify.
Like I said, this is totally worth it!