Egg Replacer

Yesterday, after a long hiatus, I brought out my EnerG Egg Replacer to add to the Chebe rolls I was making.  The box was not labeled that clearly on what you needed for 1 egg.  It has egg whites and yolks but no egg.  So here are the directions/equivalents for the egg replacer:

One Egg = 1 1/2 tsp Egg Replacer to 2 tbsp of water. To replace egg whites use the same amount as replacing the entire egg, so One Egg White=1 1/2 tsp Egg Replacer to 2 tbsp of water. To replace the egg yolk stir 1-1/2 tsp Egg Replacer into 1 tbsp of water.

I also found this, which I thought was hugely interesting:

What is a good substitute for eggs?

Ener-G Egg Replacer - follow directions on box.

2 tbsp corn starch = 1 egg

2 tbsp arrowroot flour = 1 egg

2 tbsp potato starch = 1 egg


1 heaping tbsp soy powder + 2 tbsp water = 1 egg

1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg.

1 banana = 1 egg in cakes.

Btw, the Chebe rolls were fine in taste, but were white instead of the usual yellow colour it gets from the eggs.

Dinner with friends

The rather blurry photos in the moblog entry below were from dinner last weekend where some friends cme over.  These were friends I either haven’t cooked fo at all or have only done so on occasion, and I wanted to serve something really nice.  I debated for most of the week, until Saturday when I decided I wanted to do my friend Dave’s Firehouse Chicken recipe.  It’s chiken that’s been flattened and rolled with mushrooms, spinach and feta cheese, breaded, quick fried to brown it and then baked to melt the cheese.  That is then topped with a port wine sauce.  I knew someone was bringing a salad and another the veggies, so I didn’t need to do anything with those really, so we needed a dessert.  I decided on the GF brownies that you see below.  They were a hit, considering that plate was full and they were gone by the end of the night.

So here is the recipe for Dave’s Firehouse Chicken.  Quantities can vary, so there isn’t much in the way of measurements, and that’s the beauty of this one.  You can just play with it and and get creative.  The port wine sauce can be done in several ways.  You can do it a bit more savory and ad onions and mushrooms or like I did, which was a bit sweeter and add some sugar to it.

Dave’s Firehouse Chicken

4 bonesless skinless breasts of chicken, pounded to about 1/2” (1 cm) or so.

1 package of sliced baby bella mushrooms, or whatever your favorite mushrooms are

1 10 oz bag d pre-washed spinach

1 block goat/sheep Feta cheese (soy or rice cheese would probably work here, just bump up the spices used)

GF cornflake crumbs, seasoned with salt, pepper and whatever else you’d like

about 1/4 cup GF flour

enough oil to fill the bottom of a skillet for frying


1 egg or the equivalent egg substitute for 2 eggs

toothpicks (just in case)

smoked paprika (or just regular paprika)

salt

pepper

garlic powder (or onion, or whatever strikes your fancy at that moment)

Saute the mushrooms in a bit of oil until soft, add the spinach and wilt.  While this is happening, grate the feta cheese into a bowl or a small plate.  Once the spinach is wilted, place the mixture into a strainer to get rid of any water that may have been produced from the mushrooms or the spinach.  Let sit until cool enough to handle. 

Season the chicken with the salt, pepper, paprik and whatever other seasoning you are using, and then place the cheese and the spinach mushroom mixture on the chicken.  Roll the chicken tightly and secure with toothpicks if necessary.  Roll up the others in the same fashion.  Put them on a plate and refrigerate for about an hour.  This will help firm them up so they don’t fall apart during the breading and the frying.

Start heating the oil for frying the chicken.  Preheat the oven to 375.  Dredge the chicken in the GF flour.  Then dip the chicken in the egg wash, making sure to cover all sides.  Roll in the seasoned cornflakes until coated, then place in heated oil and fry on all sides just til they look golden brown.  Place on a cookie sheet and place in the oven for 25-30 minutes or until the cheese is nice and melted and the chicken is cooked through.

Port Wine Sauce

1/2 cup chicken stock

1/2 cup port

salt

pepper

up to 1/4 cup of brown sugar (for the sweet version)

a couple Tablespoons chopped onions and mushrooms (for the savory version)

Heat up the chicken stock in a small saucepan.  Add the port, salt, pepper and whatever remaining ingredients you are using.  Bring to a boil and let reduce to about half.  Serve over the chicken.

Vege-Sal

I take back anything good I’ve ever said about this seasoning salt.  I just realised I’ve been glutening myself fairly constantly for a while by using it.  I never *once* noticed it had soy sauce in it.  What on earth do you need SOY SAUCE for in a seasoning salt?!  Anyway, I’ll make sure that it is vanquished from all recipes, but make a note - it’s NOT gluten free.  I’ll be making my own for certain.

Moblog Entry

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More gluten free goodness.

Moblog Entry

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Do these look gluten free? There was a full plate.

Ole Mexico!! Last stop

Ok, one last stop around the world.  Mexico!!  I love Mexican food.  I miss Fajitas N Ritas.  I love cheap margaritas and decent food to soak up the alcohol.  So it was an amazing experience to be able to do this again.

Tonight was Chicken with Lime dressing, avocado mash, and a blackbean and corn salsa.  All Gluten Free, all dairy, soy and other evil nasty for me free. Again I prepped most of this last night, so I could enjoy hanging out with my friend who came up with his cute little puggie.  The lime dressing came together pretty easily with only one war wound.  My DH stabbed himself on the ip of his pinkie with my Global knife.  OW!!  He was in charge of juicing the limes.  I was a bit disappointed as these particular limes were not really giving up the juice.  They were thick skinned as well.  After 4 limes I got enough to juice to work with.  I decided to marinate the chicken in most of the dressing overnight and leave just a bit for the avocado mash.  The salsa was also done last night so the flavors had a chance to mix all together.

I made several modifications to the recipe.  The first was the marinating.  This called for 10 minutes.  No way.  Meat needs longer than that. The second was I actually forgot about the peppers and the lemon juice.  The funny thing was, no one missed it in the least, including me.  The avocado mash needed serious help.  The avocados were at the perfect point of ripeness.  They scooped right out of the shells and were pretty easy to mash all up.  I put the rest of the dressing in, thinking we were all set.  Nope - the recipe as it stood was bland.  It was really missing something.  I played around with it, adding salt, pepper and more lime juice (sweetened lime juice).  In the end I got it, but I think a bit more cilantro would make it dazzle. 

Oh yes, and the margaritas. :D Cocktails can be a bit of a challenge.  Some people are fine with grain-based alcohol, others, despite the distillation, cant tolerate them at all.  I do better with the potato vodkas than I do the grain based, for example.  But then there’s tequila.  White 100% blue agave tequila.  Mix that with some Cointrea and Rosa’s lime juice.  I’m a purist at heart so to me, that’s a margarita (unless you dd some awesome bitters or sour mix), but feel free to use Mr & Mrs T’s.  It’s gluten free. 

The dinner was really fabulous.  The salsa was well blended in flavour, so that was no issue.  Chicken was juicy and tender and the avocado really set everything off.  I konw this sounds complicated, but honestly, it was a snap to throw together.

The chicken recipe came from the SBD cookbook and the salsa came from my WW’s Cook it Quick cookbook.  Enjoy!

Chicken with Lime Dressing

For the dressing/marinade:

1/3 cup fresh lime juice (That took about 4 limes for me.  YMMV)

1/4 cup fresh cilantro, chopped

1 Tbsp chopped scallions (green onion)

1 Tbsp extra virgin olive oil (you can use other oil)

1 tsp sugar substitute

1/2 tsp salt

For the chicken:

4 boneless, skinless chicken breast halves, pounded to 1/2” thickness (I honestly didn’t bother - this just helps make it cook quicker)

2 medium avocados, peeled and pitted (I used 3 of the smaller black ones)

1 Tbsp fresh lemon juice

2 tsp picante sauce

1 Tbsp + 1 tsp extra virgin olive oil


1 medium red bell pepper, finely chopped

1 clove garlic

1/4 cup sliced almonds (optional)

2 Tbsp gluten free flour (optional)

To make the dressing, combine all the dressing ingredients in a bowl.

If you are marinating for a while, put the chicken in a ziplock bag with 3 tablespoons of the dressing.  Let marinade for at least 2 hours up to 24 hours.  Otherwise, place the chicken in a large glass dish with 3 tablespoons of the dressing.  Cover and refrigerate for 10 minutes.

In a medium sized bowl, mash the avocados with 2 tablespoons of the dressing.  Stir in the lemon juice and the picante sauce.  Reserve the remaining dressing.

Heat 1 teaspoon of the oil in a large nonstick skillet.  Add the pepper and cook, stirring occasionally for 6 minutes, or until the peppers are tender and lightly browned.  Stir in the garlic and cook for 30 seconds.  Remove to a large bowl and add the almonds, if using.

Remove the chicken from the dressing and if desired, pat dry and sprinkle both sides of the chicken with flour.

Heat 1 tablespoon of oil in a large skillet over medium-high heat.  Add the chicken and cook for 6 minutes each side or until done.  Place chicken on 4 serving plates and equally divide the pepper mixture, sprinkling over the chicken.  Drizzle the reserved dressing over each serving.  Serve with the mashed avocado.

Blackbean and Corn Salsa

1 cup canned black beans, rinsed and drained (or the equivalent of dried beans that have been soaked and cooked til tender)

1 (10 oz) box frozen corn kernels, thawed

1 tomato, coarsely chopped

1 red onion, thinly sliced (I personally caramelized the onion - I don’t like raw onion)

1 (11 oz) jar GF salsa (any of your favorites that are gluten free)

1/3 cup red wine vinegar (I would throttle back on this - it’s really a bit much.  I ended up adding some Splenda to cut the tang)

2 Tbsp chopped cilantro

Combine everything and let sit for at least 15 minutes.  Serve.

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