Chicken Satay and Grilled Veggie Basket…

by angelaskitchen on January 23, 2008

AK canning jar

Chicken Satay Skewers
 
Author:
Recipe type: gluten free, dairy free, gfcf, main, chicken & turkey
Serves: 6
Ingredients
  • 1 tablespoon vegetable oil
  • 3 tablespoon lime juice
  • 3 cloves garlic
  • 1 small red chili, seeded and diced
  • 1 tablespoon honey
  • 1 teaspoon coriander seeds, ground
  • 1-1/2 lbs. boneless, skinless chicken breasts, cubed into 1 inch pieces
  • 6 skewers
Instructions
  1. In a blender, combine first 6 ingredients for the satay sauce. Place chicken cubes in a bowl, cover with the sauce, and marinate in the refrigerator for 4 hours. Prepare an outside grill with an oiled rack set 4 inches above the heat source. On a gas grill, set the heat to high. If using wooden kabob skewers, soak 6 of them in warm water for 15 minutes. Then thread the chicken cubes on the skewers. Grill the satays for about 4-5 minutes total, until the chicken is cooked through.
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Grilled Veggie Basket
 
Author:
Recipe type: gluten free, dairy free, gfcf, vegetables, grilled
Serves: 6
Ingredients
  • ¼ cup olive oil
  • ¼ cup balsamic vinegar
  • 3 cloves garlic, minced
  • 2 teaspoon fresh rosemary, minced
  • 1 teaspoon fresh basil, minced
  • 2 teaspoon lemon peel
  • salt and pepper, to taste
  • 1 fennel bulb
  • 2 Belgian endives, halved lengthwise
  • 1 small zucchini, cut diagonally into 2 inch slices
  • 1 small red onion, cut into 6 slices, 2 inch thick
Instructions
  1. Purée the first 7 ingredients in a blender until smooth. Set aside. In a large pot of boiling water, parboil the fennel for 5 minutes. Drain. Place all the vegetables in a glass dish, cover with the marinade and marinate for 15 minutes. Prepare an outside grill with an oiled rack set 4 inches above the heat source. On a gas grill, set the heat to high. Add the vegetables to an oiled, wired-hinged vegetable basket. Grill, turning constantly, for 15-20 minutes until the vegetables are slightly charred.

Hot and Sour Soup
 
Author:
Recipe type: gluten free, dairy free, gfcf, soup
Serves: 6
Ingredients
  • 4 cups gluten free chicken stock
  • ¼ cup white wine or rice vinegar
  • 2 tablespoons gluten and dairy free, lower sodium soy sauce
  • 1 tablespoon red pepper flakes
  • 2 teaspoon sesame oil (I use toasted sesame oil)
  • 1 cup mushrooms, sliced
  • 1 cup carrots, thinly sliced
  • 2 teaspoon cornstarch, or arrowroot
  • 1 Tablespoon plus 1 teaspoon water
Instructions
  1. In a stockpot, combine the stock, vinegar, soy sauce, red pepper flakes and sesame oil. Bring to a boil, then simmer for 10 minutes. Add the mushrooms and carrots and simmer for 10 more minutes. Combine the cornstarch or arrowroot with the water. Add to the soup and continue to cook for 5 minutes, until it thickens.

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    Angela's Kitchen by Angela Litzinger is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported License.
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