glutenfreebymarriage

July 17, 2012

Black Bean Taco Salad with Lime Vinaigrette

Filed under: chicken, Cooking Light, dairy free, dinner, gluten-free — Tags: , , — glutenfreebymarriage @ 13:16

Black Bean Taco Salad with Lime Vinaigrette

Back in the day, long before we knew about gluten or lactose intolerance, we used to rely on Cooking Light Magazine for a lot of our menu inspiration.   It was easy, had lots of great pictures and usually had a nice balance of recipes.

In an effort to get out of our menu rut and show that it’s not that difficult to tweak a published recipe to work for gluten/lactose intolerance I’ve decided to start posting some of the old Cooking Light recipes, starting with Black Bean Taco Salad with Lime Vinaigrette.

Heads Up: The recipe below is as it appeared on page 112 of the July 2000 edition of Cooking Light Magazine.  The items highlighted in yellow are the ingredients that I changed.

Vinaigrette Ingredients:

Makes 8 servings

  • 1/4 cup chopped seeded tomato
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons olive oil
  • 1 tablespoon cider vinegar
  • 1 teaspoon grated lime rind
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon black pepper
  • 1 garlic clove, peeled

Salad Ingredients:

  • 8 cups thinly sliced iceberg lettuce
  • 1 1/2 cups chopped ready-to-eat roasted skinned, boned chicken breasts (about 2)
  • 1 cup chopped tomato
  • 1 cup chopped green bell pepper
  • 1 cup finely diced red onion
  • 1/2 cup (2 ounces) shredded reduced fat sharp cheddar cheese
  • 1 (15-ounce) can black beans, rinsed and drained
  • 4 cups fat free baked tortilla chips (about 4 ounces)
Changes:

Vinaigrette:

fresh cilantro: substituted about 1 tablespoon of dried cilantro

Salad:

1 1/2 cups chopped ready-to-eat roasted chicken:  baked my own chicken, substituted legs

1 cup finely diced red onion: substituted 1 small can black olives

1/2 cup shredded cheddar cheese: Mr. GF is lactose intolerant, but I don’t like soy cheddar (tastes like Velveeta to me and I hate Velveeta) so instead of adding cheese directly to the salad, we sprinkled about a tablespoon of grated soy substitute on his dish and regular grated cheddar on mine.

baked tortilla chips: gf baked corn chips

soy substitute sour cream: sour cream wasn’t in the original recipe, but we had an open container of soy sour cream so we added a dollop (teaspoon) to the top of the salad.

Directions:

  1. Combine vinaigrette ingredients in blender or food processor and process until smooth.  (I used my stick/immersion blender)
  2. Combine all salad ingredients except tortilla/corn chips in large bowl.  Add vinaigrette and toss until salad is well coated.  As noted above, I added the cheese to the individual servings rather than tossing it with the salad.
  3. To serve, place individual servings on chilled salad plates, top with grated cheese and dollop of sour cream.  Tuck tortilla/corn chips around edges of plate.

Overall, nice salad on a hot day, particularly if you use store bought roasted chicken.   With the exception of the lime, we usually have all these ingredients on hand so even though it’s too much for two people to eat, I would recommend it as an easy recipe if you have drop in dinner guests.

July 2, 2012

EasyTropical Fruit Sorbet

Filed under: dairy free, dessert, freezer friendly, fruit, sorbet, Uncategorized — glutenfreebymarriage @ 15:17

quick & easy tropical fruit sorbet

It’s hot and when it’s hot I get cranky.  Real cranky.  The kind of cranky that only a delicious icy cold treat will cure.  Sadly,  Mr. GF is also Mr. Lactose Intolerant so that minimizes our ice cream options.  Yes, he could take a handful of lactase pills with every bite, but that gets expensive and it’s just kind of weird.  (Can you imagine having to take three or four pills just to eat a half-cup of ice cream?)  Not to worry, I have a better option.  Something that is not only dairy and gluten free, but is inexpensive, easy to make, requires no cooking and tastes unbelievably decadent.  (cue the music)

Easy Tropical Fruit Sorbet

makes 6 1/2 cup servings

Ingredients:

  • 2 15.25 oz cans Tropical Fruit in Passion Fruit Juice

Directions:

  1. Open cans and transfer contents to freezer safe bowl.
  2. Put bowl in freezer until fruit is hard, but not completely frozen.  It will be solid but just slushy enough that you can poke a spoon (or your finger) through the surface.  Freezer time varies.  My kitchen freezer would take an entire day, but my basement freezer would be about an hour.
  3. Using an immersion blender puree the semi-frozen fruit mixture until all fruit is pureed.   If you don’t have an immersion blender you can divide up the fruit and put it in a regular blender.  You will need to do it in batches to get an even blend and it needs to be done as quickly as possible so that the fruit doesn’t thaw before you are done.
  4. Transfer your semi-frozen fruit puree to serving dishes and return to freezer for about an hour.  (less if you prefer is slushy)

Notes: You can use any fruit, fresh, can or frozen.  Canned fruit cocktail doesn’t work so good, but pretty much anything else in a fruit juice, not a heavy syrup, will be fine.  Just remember that if you are using fresh or frozen you will need to also freeze some liquid with it.

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