Tag Archives: Gluten Free

Sweet and Sticky Orange Ginger Wings

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from Joanna Smith of www.fedandfulfiled.com/sweet-sticky-orange-ginger-wings/

A big, Happy New Year, to everyone. If you’re like most people you are now 25 days into whatever diet you decided to do after the excesses of the holiday season. I have renewed my plan to eat paleo but also, it’s near the end of the month and the Super Bowl is coming so I was looking around for something I could make or serve, that didn’t seem like diet food.

These wings really hit the spot. As the title suggests, they’re sweet and sticky with just a hint of heat from the ginger, so perfect for kids as well as adults. This recipe is already Auto Immune Protocol (AIP) ready but I changed some things up to make it paleo as well.

Sweet and Sticky Orange Ginger Wings serves 4 – 6

Hardware

Cutting Board

Medium Mixing Bowl

1 cookie sheet

1 – 2 wire racks (like for cooling cookies)

Small saucepan

Zester

Large Knife

1 Cup Measuring cup

Measuring Spoons

Large Spoon

Ingredients

For the Chicken Wings

2 lbs of chicken wings, thawed (I used a bag of wings from Walmart which was 4 pounds, so double what this recipe makes.)

2 Tablespoons arrowroot starch (Optional)

1 teaspoon garlic powder

1 teaspoon powdered ginger

½ teaspoon sea salt

For the Orange Ginger Garlic Sauce

¾ cup orange juice (use whatever you have but here in Arizona it’s orange season and I was able to juice some lovely totally ripe oranges from a friend’s tree. It took about 4 oranges.)

½ cup coconut aminos (a substitute is soy sauce, but if you’re going for gluten free, use the gluten free kind.)

¼ cup apricot preserves (again, to keep it paleo and gluten free I made my own by finely chopping dried apricots, covering with water, and simmering until the water was just about gone. The result isn’t really jam, but the liquid is thick and sticky and acts enough like the preserves to use as a substitute. No sugar or honey needed, the fruit is plenty sweet enough.)

1 Tablespoon minced garlic

1 teaspoon orange zest (removed from one of the oranges before juicing. It will need the whole orange.)

1 teaspoon grated ginger

1 teaspoon powdered ginger

1 teaspoon garlic powder

1 teaspoon raw honey

½ teaspoon sea salt

1 teaspoon arrowroot starch, to thicken

¼ cup chopped scallions, plus extra for garnish

Directions:

Preheat oven to 400F degrees. Grease a wire, oven-safe rack and place it over a baking sheet.

Put chicken wings on a plate and dry with a paper towel.

Mix together arrowroot starch, ginger, garlic, and sea salt and lightly dust the chicken wings. Toss to coat. Place wings in a single layer on wire rack.

Bake wings for 45 minutes, or until cooked through. I flipped my wings once part way through cooking. Turn oven broiler on and broil for 5 more minutes, until skin is crispy.

While wings are baking, whisk sauce ingredients together (except for arrowroot and scallions) in a saucepan and ring to a low boil over medium heat.

Turn down to low and simmer sauce for 8 – 10 minutes, then whisk in the arrowroot starch and allow to thicken for an additional 1 – 2 minutes. Remove from heat and stir in scallions.

In a bowl, toss baked wings in the orange sauce and top with extra chopped scallions. Note: I thought only half of the sauce was needed. I stored the rest for later use.

It’s a lot of steps but each one is very easy. Enjoy!

Thanks for stopping by Chicklets in the Kitchen. Do you have a favorite chicken dish to serve family or guests? Please tell us about it in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Mysteries, and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.com.

Cilantro-Lime Salmon Over Cauliflower Rice and Peas: Chicklets in the Kitchen Post

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Cilantro-Lime Salmon Over Cauliflower Rice and Peas

It’s Christmas and if you’re reading this on Christmas Day, you’re probably all set to eat your holiday dinner. Whether that’s a standing rib roast, a glazed ham, the feast of the seven fishes or some combination thereof, it’s probably over the top, heavy on the fats and sugars, and enough to put you in a food coma. The day after tomorrow is left overs, of course. But sometime before the final bingeing of New Year’s Eve, you more than likely want something a little lighter. This may be what you’re looking for.

I was watching an episode of The Pioneer Woman and she made a Cilantro-Lime Rice and Salmon dinner. I like salmon, and in my house, we don’t eat fish as much as we should. This recipe sounded perfect. I modified it to be paleo, and this is what I came up with. Feel free to make adjustments to fit your family’s tastes. This is easy and fast to make and very easy to be made to feed 2 people or a big crowd.

Cilantro-Lime Salmon over Cauliflower Rice and Peas feeds 3 with leftovers

Hardware

Cutting Board

Medium Mixing Bowl

1 Large and 1 Medium Frying Pan

Zester

Large Knife

1 Cup Measuring cup

Measuring Spoons

Large Spoon

 

Ingredients

Salmon

2 Limes, zested, juiced

1/2 bunch Cilantro, minced

1 1/2 each 12 oz packages Riced Cauliflower

1 cup frozen Peas

1 cup Gluten Free Soy Sauce

Oil for Cooking (I used Olive Oil)

Salt and Pepper to taste

 

Directions:

  1. Cut salmon into serving size pieces. Salt and pepper both sides. (If you’ve purchased your salmon already portioned, even better!)

Check out Chicklets In The Kitchen for all of the directions.

It’s a lot of steps but each one is very easy. Enjoy!

Thanks for stopping by Chicklets in the Kitchen. Do you have a favorite fish dish to serve family or guests? Please tell us about it in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Mysteries, and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.com.

5 Minute Perfect Paleo Sandwich Bread: Chicklets in the Kitchen Post

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Paleo Sandwich Bread

We’re headed into the fall and one of the best things is roasted meat. You know—roast chicken, roast beef, roast pork, all the best things about cooler weather. And after the meal, what to do with the left-over meat? Sandwiches of course!

But if you’re on a gluten free or paleo lifestyle like I am, sandwiches are tough. Of course you can do a lettuce wrap. I like those, especially in the summer. But for cold weather, I like something a little heartier. And this bread fills the bill.

If you’re looking for a giant slice of bread, this isn’t going to be it. But taken as is, it’s tasty, holds together well, (especially lightly toasted), and easy to make. So give this a try. You’ll be glad you did.

Note: I took this recipe from the Paleo and Gluten Free Eats website. Find more tasty recipes there at https://paleoglutenfree.com/recipes/5-min-perfect-paleo-sandwich-bread/

5 Minute Perfect Paleo Sandwich Bread

Hardware

Bread Pan, 4.5 X 8.5 inches

Parchment Paper

Mixing Bowl

1 Cup Measuring cup

1/2 Cup Measuring cup

Measuring Spoons

Large Spoon

 

Ingredients

1 1/2 Cup Almond Flour

3 Tablespoons Psyllium Husk Powder

2 Teaspoons Baking Powder

4 Large Eggs

1 Teaspoon Sea Salt

1/2 Cup Apple Sauce

1/4 Cup Coconut Oil

See the rest at Chicklets in the Kitchen

Thanks for stopping by Chicklets in the Kitchen. Do you have a favorite bread to serve family or guests? Please tell us about it in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Mysteries, and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.com.

Three Ingredient Coconut Yogurt: Chicklets in the Kitchen Blog Post

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Home grown peaches with homemade coconut yogurt

I have to say, the last three to four weeks I’ve pretty much blown off doing my paleo lifestyle. I re-introduced grains in the form of gluten-free bread and pizza crust, have been eating ice cream with homemade chocolate shell, and even gotten into the Reese’s Peanut Butter cups. (Peanuts are a no-no on paleo, not to mention the sugar.) Sigh.

Then I’m also stressed about the upcoming Northern Gila County Fair. I’ve introduced on-line exhibit registration and from what I can tell, it’s not being used. That means it’s going to be a lot of hands-on exhibit registration again this year. But I’ll have to input all of that hand-written stuff again, manually, into the fair database. Another sigh.

Anyway, this month I decided to do a video about this three-ingredient coconut yogurt. You can see from my face the result of eating the grains and dairy and sugar. Ugh. Back on the paleo I go. In the meantime, though, I’ll have lots of this delish yogurt to help me stay on my path. Clear skin, here I come.

 

Three Ingredient Coconut Yogurt

Hardware

Saucepan

Large Pot

2 Quart Measuring cup

1 Cup Measuring cup

3 One-pint canning jars

Tongs

Rubber Spatula

 

Ingredients

1 T/1 package unflavored gelatin

3 Cans (40.5 fluid ounces) coconut milk

4 capsules live probiotic (The more strains of probiotic the better. I used Solaray, mycrobiome probiotic, 30 billion live cultures, 24 strains. Live probiotics are kept in the refrigerated section of your local health food store.)

1/2 cup water

 

I made my first ever cooking video to show you how to do this. The video is hilarious as I made all sorts of mistakes. No matter. I think you’ll get the gist and you’ll have a laugh with me as you watch. See it here: https://youtu.be/0f-E_E41I24

Directions: See the rest here!

 

NOTE: You’ll notice that aside from canning jars, I don’t use any equipment you don’t already have in your kitchen. Canning jars are generally available by the dozen in your local hardware stores, but I know I can also find them in the local thrift shops. ALWAYS use new canning jar lids (the flat part with the thin rubber circled edge.) This is essential to making sure you get a good seal on the canning jar. (This is less critical for the yogurt.) If you’re canning fruit or vegetables or jam/jelly, you have to get a good seal to keep the food safe. The rings that hold the lids are reusable.

Enjoy that fresh tangy flavor. In addition to having it as a snack or breakfast with fruit and nuts, you can also use your yogurt in homemade salad dressings, in place of some of the mayo in your macaroni or tuna salads, as part of your pancake toppings and so much more.

Thanks for stopping by Chicklets in the Kitchen. Do you have a favorite snack or dessert to serve family or guests? Please tell us about it in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Mysteries, and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.com.

Banana-Loquat Smoothie: Chicklets in the Kitchen Blog Post

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Banana-Loquat Smoothie

So last month I posted a coconut-lemon whip recipe which I made from meyer lemons from my daughter’s back yard tree. She also had, loquats, ripening. A loquat is a cross between a plum and a cumquat. Sweet, yellow, small (1 – 2 inch) oval shaped fruit with anywhere from 1 to 4 fair-sized seeds inside, depending on how big the loquat is.

The loquats are delicious, sweet and succulent. Unfortunately, they don’t travel or keep well so not a commercial fruit as far as I can tell. I was very fortunate, then, to get about a pint of them.

Rather than eat them one by one, I cut them in half, de-seeded them, cut in quarters, and dropped into my blender. This time of year I prefer smoothies for breakfast to juice as with a smoothie you get all of the fiber. Also, I don’t, yet, have a juicer.

Banana-Loquat Smoothie

Hardware

Cutting Board

Knife

Blender

Cup and straw

 

Ingredients

1 pint Loquats, cut in half, seeded, then cut into quarters

1 ripe banana, chunks

1 cup Almond Milk (more or less as desired thickness)

See more at Chicklets in the Kitchen.

 

Thanks for stopping by Chicklets in the Kitchen. Do you have a favorite smoothie to serve family or guests? Please tell us about it in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Mysteries, and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.com

Coconut-Lemon Whip: Chicklets in the Kitchen Post

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Finished Lemon Whip

Coconut-Lemon Whip

I apologize for the lack of posts. March and April were extremely crazy for me but I didn’t forget about you. April saw me take an actual vacation, to see my daughter in southern California. We enjoyed the beach (cold!) and Solvang, CA, (hot!), and my daughter’s and her room mate’s new house. It’s small, but the back yard has producing fruit trees. One was a Meyer lemon, the lemons ripe and ready to pick. So of course, I brought home five of them. What else could I do but make a dessert?

I’m still sticking to my Paleo life-style. Whatever your eating style, there’s nothing wrong with whole, fresh food, especially straight from the tree! Fair warning, because of the coconut oil and milk, this isn’t low fat but it is “good” fat. Enjoy in moderation. It makes four 8oz, ramekins of dessert.

Paleo Lemon Curd

Hardware

Sauce Pot

Strainer

Measuring cups and spoons

Knife

Cutting board

Zester or Micro-plane

 

Ingredients

1/2 cup juice: 5 Meyer Lemons (6 or more regular lemons depending on how juicy they are.)

1 T Lemon zest

3 eggs (whole)

1/4 C Honey

6 T Coconut Oil

See the rest at Chicklets in the Kitchen.

 

Thanks for stopping by Chicklets in the Kitchen. Do you have a favorite dessert to serve family or guests? Please tell us about it in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Mysteries, and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.com.

Avocado Chocolate Mousse: A Chicklets in the Kitchen Post

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So last month I posted about my new Paleo diet lifestyle and mentioned avocado chocolate mousse. This is a wonderful dessert that you can enjoy yourself or make for a nice dinner with friends and/or family. It’s so delicious I cannot even say. It’s rich, decadent and chocolaty, everything you want in your chocolate dessert. And no, you don’t taste the avocado at all. Even better, it’s no cook!

Serves 4.

Hardware

Blender

Knife

1 cup glass measuring cup

Measuring spoons

Rubber spatula

4 half-cup ramekins

 

Ingredients

2 large or 3 small ripe avocados

3 T cocoa

4 oz dark chocolate

1/4 cup almond milk

1 tsp vanilla (Pictured is a bottle of homemade vanilla my friend Dee gave me for Christmas. It’s almost gone. ☹)

Directions:

Melt the chocolate in the microwave (pictured) or in a hot water bath. If using the microwave, use just short heating times, 15 seconds, until the mixture melts by stirring.

Read the rest here!

 

Thanks for stopping by Chicklets in the Kitchen. Do you have a favorite dessert to serve guests? Please tell us about it in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Mysteries, and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.com.

Poached Pears: A Chicklets in the Kitchen Post

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Poached Pears with Frozen Custard and Orange Slice Garnish Picture by Connie Cockrell

Lots has happened to me since my last post in June. July held the Payson Book Festival for which I am the director, then August is prep for the Northern Gila County Fair which is the weekend after Labor Day. Then, well, I was just tired.

But, news! In August I began eating the Paleo Diet. I love it! I lost 15 pounds in August alone. If you don’t know what the Paleo Diet is, a quick explanation is that you stop eating grains and dairy. You can Google it for a more complete explanation. I have Celiac Disease which is closely related to Hashimoto’s disease. With that, you should also stop eating sugar (well, we all should anyway), caffeine (which I gave up years ago), and raw cruciferous veg (cooked is ok). So that’s what I’ve done.

I don’t feel deprived at all, despite my strong love of anything pasta. But it was making me feel bad so, while I may make the very seldom choice to go gluten-free pasta, it’s gone! Now I eat as clean as possible (meaning organic, grass-fed meat, organic veg, organic fruit. It helps that I have my own pear, apple, and peach trees, and grow a lot of veg in my small garden.

The pears are where this blog comes in. My Bartlett pears became ripe the end of September. They’re not a soft pear. I was having my brother-in-law and his girl for supper and was thinking about dessert. At first, I thought about an avocado-chocolate mousse, (more on that next month), but then I was looking at all of my lovely ripe pears and decided poached pears would be a better choice.

Don’t get me wrong, I’m not really missing anything on my new diet, but a girl does like the occasional sweet, am I right?

Serves 4 – 6.

Hardware

Cutting board

Knife

Saucepan

Ingredients

4 pears, peeled, cored, cut into quarters or sixths

3 navel oranges, 2 juiced (1/2 cup or more if extra juicy), 1 sliced into rounds

See the rest at Chicklets in the Kitchen.

 

Thanks for stopping by Chicklets in the Kitchen. Do you have a favorite dessert to serve guests? Please tell us about it in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Mysteries, and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.com.

Tomato Soup: Chicklets in the Kitchen

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OLYMPUS DIGITAL CAMERA

It’s the end of summer and I have a glut of tomatoes, especially cherry tomatoes. Fortunately, the variety I chose for this year has that cherry tomato sweetness but isn’t too sweet. What to do with a giant bowl full of cherry tomatoes? Why tomato soup, of course! A few random Amish Paste and Early Girls found their way into the soup as well but it’s all good. The batch ended up making 3 pints of soup. Half a pint made it into my lunch but the rest I froze for future meals. Happy cooking and eating.

Hardware

4 Quart Pot

Cutting Board

Knife

1 or ½ pint freezer containers

Immersion Blender

 

Ingredients

Bowl full of cherry tomatoes, washed

¼ cup sliced onion

2 med garlic cloves, sliced

Salt and pepper to taste

Slice the onion and garlic. Cut the tomatoes in half.

Click here to see more.

 

Thanks for stopping by Chicklets in the Kitchen. What do you do with your tomato abundance? Please tell us about it in the comments box below if you feel so inclined.

My name is Connie Cockrell and I write SciFi, Fantasy, Mysteries, and a lot of other things and you can find links to all of my books at www.ConniesRandomThoughts.com.

Rainy Day Lasagna

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Rainy day, Birdbath, Central Arizona, Connie Cockrell

Rainy day at the Birdbath in Central Arizona by Connie Cockrell

We had a long stretch of cold, rainy days at the end of February and early March here in central Arizona. Very unusual weather for us but the rain was very welcome. What better for a cold rainy day than to substitute my usual spaghetti Saturday night supper with lasagna?

See more at Chicklets in the Kitchen