Whenever I am waiting in line at the grocery store my eyes are always drawn to the mouth watering food on the covers of food magazines. I never used to bother buying these magazines because most of the recipes are not gluten free. What’s the point in teasing myself with yummy looking food that I can’t eat?! Lately however, I started flipping through the cooking magazines to use as inspiration for my own gluten free recipes.
Most recipes I find are really easy to change to be gluten free. I take the ingredients I can’t eat and exchange them for something similar that I can. I also add my own spin to my recipes, using ingredients that I conveniently have in my refrigerator!
The other day when flipping through Cooking Light Magazine I saw a picture for a goat cheese and herb stuffed chicken with a side of couscous and spinach. It looked delicious! The recipe called for a couple of off limit ingredients including; panko (Japanese breadcrumbs) and couscous. Changing this recipe turned out to be a piece of cake! I used my favorite italian bread crumbs by Gillian’s Foods in place of the panko, added green onions to the filling (just because I love them!), and decided to coat the chicken in an olive oil, lemon, and pepper mixture. For the side dish, instead of making the forbidden couscous, I made quinoa (my favorite!) mixed with a red pepper and green onion saute. Easy and delicious!
Goat Cheese and Herb Stuffed Chicken Breast
1/4 cup gluten free Italian breadcrumbs
2 tablespoons fresh mint leaves, chopped
2 tablespoons fresh parsley, chopped
2 tablespoons green onions, sliced really small
4 oz. package of goat cheese
3 chicken breasts
1 tablespoon olive oil
1 lemon wedge
1) Preheat oven to 350˚
2) In a medium bowl combine breadcrumbs, mint, parsley, green onions, and goat cheese.
3) Cut a diagonal slit into the chicken breast and form a pocket (works best on the largest side of the chicken). Stuff with the goat cheese mixture and secure with toothpicks.
4) Brush the chicken with olive oil, lemon, and pepper.
5) Chicken then needs to be seared on a pan (about 3-4 minutes per side), then bake for 20-30 minutes (depending on how thick the chicken breasts are).
Red Pepper Quinoa
Gluten Free, Vegan
1 cups water
1/2 cup quinoa
1 tablespoon olive oil
1 large red pepper, cut into small cubes
1 tablespoon of minced garlic
2 tablespoons green onions, sliced
1 tablespoon red pepper flakes
Note: I use green onions a lot because Luke does not like regular onions, but regular yellow onions would work well in this recipe too!
1) First, cook quinoa according to package directions (bring water to a boil in a saucepan. Add quinoa. Reduce heat to low, cover and simmer for 15 minutes).
2) Meanwhile, in a small pan saute olive oil, red pepper, and garlic in a pan on medium heat until red pepper is cooked through. Mix in green onion and red pepper flakes and heat for 1 minute.
3) Remove from heat. Mix in the red peppers with cooked quinoa and serve!