GLUTEN FREE CHICKEN IN JERK SAUCE ROSEMARY AND GARLIC MASHED POTATO'S

GLUTEN FREE CHICKEN IN JERK SAUCE

ROSEMARY AND GARLIC MASHED POTATO'S

ROASTED BROCCOLI & CAULIFLOWER

 

This is a Gluten Free Dinner.  It is not Vegan, due to the Chicken but even the Chicken is Certified Gluten Free from Mary's Chicken's.

Jerk Sauce can be used on anything from Tofu to Chicken, Steak or Fish.  Hubby tell's me that is tastes great on grilled shrimp too!

 

 

 

 

 

 

 

 

FOR THE JERK SAUCE:

1/4 C Olive Oil

1/4 C Red Wine Vinegar

1/4 C Fresh Squeezes Lime

1/4 C Tamari

1 8oz Can Organic Tomato Sauce

2 Large Organic Chipotle Chiles, Canned in Adobo Sauce

1/4 C Agave Nectar

1 Tbl Ground Cumin

1/8 tsp Cayenne

1 tsp Dried Thyme

1/2 C Water

 

Add all ingredients to a food processor or up right blender and process to puree for 30 - 45 seconds.

In a sacudepan over medium heat simmer the sauce stirring often unti it has reduced and thickened to about 2 cups. (I don't always do this step)

Store in refridgerator in an airtight conatiner for uo to 3 weeks.



 

FOR THE CHICKEN:

 

You can use any pieces of the Chicken that you would like, Skin on.  I used Leg's with Thigh's.  Because that's what my husband likes.  I am Vegan.

 

Leaving the skin on, boil the chicken for 8-12 minutes checking a couple times between the 8-12 minutes depending on how much is in the pot and how big the pieces are.  Once chicken is done pull from water, set into a good sized bowl and let cool. (You can save this water and add veggies to make a great GF Chicken Broth).  Once cooled take the skin off of the chicken, dump any water from the bowl and set the chicken back in the bowl.  Cover chicken in the Jerk Sauce and Marinade for at least an hour. 

 

Chicken in Gluten Free Jerk Sauce

When done marinating you can either grill the chicken or bake it.
It seems that grilling gives the best taste and texture.  Grilling also does not dry out the chicken.
Grill the chicken for about 4 minues on each side, or until hot, basteing the chicken on each side.

To Bake: Preheat oven to 325 and set chicken in a glass baking dish of choice.  Baste chicken and cover before you put it into the oven.  Cook for about 12-15 minutes checking frequently and basting each time you check the chicken.  I use the sauce from the bowl I marinated in.  Take foil off for last 3-4 minutes of baking.

Let chicken rest for 3-5 minutes before serving.  

You can warm and use any jerk sauce that you did not add to the chicken marinading as extra sauce for those who like more sace on their chicken.


FOR THE POTATOS:

Chop about 1 1/2 lbs. Potatos into small chunks ( I use Yukon Gold but you can use red), add to a large pot and cover with water.  Cook to boil.  Boil until potatos are soft.  Drain Potatos and add them back to pot or to a bowl.  Add 1/4 cup Dairy Free Milk such as Rice or Soy (I use Rice), 2 Tbl SoyFree, GF Free and Dairy Free replacer spread (Earth Balance) mash or whip potatos until smooth.  Stir in 2 cloves of pressed garlic and 1 Tbl fresh chopped Rosemary.  Serve.

FOR THE BROCCOLI & CAULIFLOWER:

I use the Florets.
Preheat oven to about 500 or broil.
Add 1 lb. of Broccoli and Cauliflower mixed to a roasting pan or glass dish.  Add chunks of Soy Free, Dairy Free, GF dairy replacer spread (Earth Balance) , black pepper and salt to taste.  Cut a paper bag to fit the top of the entire roasting dish and place on top of it.  Set in the hot ovenfor about 15 minutes checking and stirring at about 8 minutes.  Broccoli should look a little brown and start to look crunchy.  If 15 minutes is not enough roast/broil until Broccoli starts to brown.  Serve.
You can add other Veggies such as peppers, sqaush and brussle sprouts.  If adding Brussle sprouts veggies will take about 20-25 minutes.

 Broccoli and Cauliflower with pads of butter before covering and roasting

 

 

 

 

Covered Broccoli and Cauliflower with paper bag.

 

 

 

 

Broccoli and Cauliflower after roasting.

 

 

ENJOY!

Gluten and Alcohol...........

Many people think  that if an alcohol is made without a gluten grain, such as wine, then they are safe.  NOT TRUE!

Many alocohols are made with glutens such as beer, whiskey, some vodkas.   Many are made without gluten such as wine, rum and tequila. 

So how do the alcohols that are made without gluten contain gluten.   Well that is actually very simple.  Many of the barrels that alcohols are cured in are glued shut (closed) with a glutenous substance somewhat like glue that actually contains gluten.  Glutenous flours are used to make the glue like substance that glues the barrels shut.  Therefore the glue gets into the slcohol and cross contaminates the wines or other alcohols.  Not all companies do this, however 8 out of 10 do.  If there is something you love to drink out there I suggest you contact the company and find out.  Someone just answering the other line most likely will not know so it is always good to ask to speak with the brewer or creator of the alcohol you are inquiring about.

Wineries also plant a secondary crops between their vines.  Usually a forage hay which contains wheat and barley.  Watering, cutting and tilling back the soil adds the gluten into the soil and therefore gets into the vines of the grapes and into the grapes.   There are companies out there such as JLohr who do not plant a second crop nor do they use a gluetenous product to close their barrels.

So if you are drinking alcohol and you know you do not have a problem with sulfites and you sometimes feel iky, well the alcohol has most likely been contaminated.

Why Vegan Too? Gluten in the Meat?

When I talk to folks they say, "OK I get the Gluten Free Part, but why Vegan Too"?
Well the turth is that if we are what we eat, then so are they. They being the animals that are fed on grains such as wheat and barley. Even grass fed animal's are fed on grains in the grass' and we can not control what goes into their mouths.
There are companies out there that have tested and know that feeding their animals any type of gluten transfers to their meat, such as Mary's Free Range Organic Turkey's  and Chicken's. But how many farmer's actually do this and guarantee a gluten free diet for their animal's? Not many, as the matter of fact, hardly any at all.
I never felt right until I threw out meat. Many folks I talk to say they have thrown out gluten, taken it completely out of their diet's yet they still don't feel good. Once I explain what I have learned andmy experiences, they kick out the meat too. Nine out of ten times I get a call, usually about three to four weeks later, and there is someone on the other line jumping for joy at how much better they feel. All because they took the meat out too.
Now of course fish does not eat gluten, at least ocean fish does not. So if you want to eat meat, fish is your best bet.
I personally just don't eat anything that swims.