Gluten Free Entrees Recipes

Chettinad Goat Curry

Chettinad_Goat_Curry
Chettinad Goat Curry
photo by recipe author

 

Servings: 6
Preparation Time: 20 minutes

  • 1/2 cup shredded coconut
  • 2 pounds goat meat, cut into small pieces
  • 1 medium chopped onion
  • 2 medium tomatoes, finely chopped
  • 5-6 green chilis, slit vertically
  • 1 tablespoon ginger garlic paste
  • 10-12 curry leaves
  • 1 tablespoon coconut oil
  • 1-2 bay leaves
  • 1 small cinnamon stick
  • 10-12 cloves
  • 1 teaspoon fennel seeds
  • 1 teaspoon turmeric powder
  • 1 handful chopped cilantro
  • salt to taste

Spices: 

  • 2 teaspoons red chili powder
  • 2 tablespoons coriander seeds
  • 1 cinnamon stick
  • 2 teaspoons fennel seeds
  • 10-12 black pepper corns
  • 2 black cardamom
  • 1 teaspoon cumin seeds

Wash goat meat pieces 3-4 times with water. Drain the water and keep meat aside.

Dry roast all the spices, except chili powder, on medium high heat till fragrant. It takes about 2 minutes. Grind the roasted spices with grated coconut using a cup of water to make a smooth paste.
Add a tablespoon of coconut oil in pressure cooker and once it is heated, fry bay leaves, cinnamon stick, cloves and a teaspoon of fennel seeds on medium high heat for 2 minutes. Add in chopped onions, slit green chilies and curry leaves. Saute till onion is nicely browned. Add ginger garlic paste and fry for few more seconds. Now add chopped tomatoes and cook until soft, stirring occasionally for 4-5 minutes on medium high heat. Add salt and turmeric powder. Add goat meat and mix well.

Cover the pressure cooker and cook for about 15 minutes. Let the pressure cooker release all the pressure before opening. Now add the prepared coconut paste. Mix and allow to simmer on medium heat for 10 minutes. Add fresh cilantro, mix and simmer for 2 minutes.

Remove from heat and serve with roti, naan or rice.

Pooja from San Ramon, CA won $50 for this recipe and photo! Submit your recipe and photo here!

Indian Coconut Rice Pulao

Indian_Coconut_Rice_Pulao
Indian Coconut Rice Pulao
photo by recipe author

 

Servings: 2
Preparation Time: 30 minutes

  • 1 cup Basmati rice, or any long grain rice
  • 2 cups coconut milk*
  • 1 bay leaf
  • 2 cloves
  • 2 green cardamom pods
  • 4 black peppercorns
  • 1/2 teaspoon cumin seeds
  • 1/2 knob ginger, finely grated or chopped
  • 1.5 tablespoons olive oil or coconut oil
  • salt to taste
  • 1 medium size carrot, peeled and finely chopped
  • 1/4 cup fresh peas
  • 1 tablespoon sliced cashews
  • 1/2 tablespoon shredded coconut

Homemade Fresh Coconut Milk:

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Wash and clean the basmati rice 2-3 times in filtered water then soak for 30 minutes.

Prepare coconut milk, set aside.

Drain the soaked rice and add it to a rice cooker with the prepared coconut milk. (You can also use a pressure cooker or pot on the stovetop to cook the rice.)

In a small pan, add olive oil or coconut oil. When the oil is hot, add bay leaf, cardamom pods, cloves, black peppercorns, and sauté on low heat until it releases the aroma.

Add the cumin seeds. When the seeds stop to sizzle, add the grated or chopped ginger and sauté for 2 minutes. Now add the chopped carrots and green peas. Sauté on medium heat for 3-4 minutes and then add this into the rice cooker.

Add water as required for the rice to cook. Cover the cooker with the lid and cook until done.

Meanwhile, in a small pan, add 2 teaspoons olive oil or coconut oil. Sauté the cashews and the shredded coconut for 2 minutes on low heat. Add this to the cooked rice. Combine well.

Serve coconut rice pulao with curry or green chutney.

Antara from Minneapolis, MI won $50 for this recipe and photo! Submit your recipes and photos here!

Gluten Free Meatball Casserole

Gluten_Free_Meatball_Casserole
Creamy Dairy Free Coconut Zucchini Soup
photo by recipe author

 

Servings: 4
Preparation Time: 40 minutes

  • 1 pound ground beef, bison or turkey
  • 1/2 teaspoon fennel seeds
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon basil
  • 1/4 teaspoon oregano
  • 1 tablespoon coconut oil
  • 1 spaghetti squash, cooked and strands removed
  • 2 cups collard greens
  • 1 cup spinach
  • 8 ounces ricotta cheese
  • 1 onion, sliced
  • 1 garlic clove, minced
  • 2 roma tomatoes, thinly sliced
  • 1 cup shredded cheese (or dairy-free), optional
  • 1 cup pasta sauce

In a large bowl, combine ground beef, fennel, coriander, basil and oregano. Mix and form into 1-2″ meat balls. Place meatballs in a large skillet with about 1 tablespoon coconut oil. Cook on each side for about 8-10 minutes or until cooked through.

Place spaghetti squash strands in a greased 9×9 baking dish. Mix in collard greens, spinach, ricotta cheese, onions and garlic. Top mixture with meatballs. Top meatballs with tomato slices and shredded cheese. Pour over pasta sauce.

Bake at 350° F for about 30 minutes.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your recipes and photos here!

Red Wine Grass-fed Bison Roast

Red_Wine_Grass_fed_Bison_Roast
Red Wine Grass-fed Bison Roast
photo by recipe author

 

Servings: 6
Preparation Time: 4 hours

  • 1 tablespoon coconut oil
  • 1 large bison roast
  • 1 onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons Italian seasoning
  • 1/2 cup water
  • 1 cup red wine

In a slow cooker, add coconut oil and spread over bottom and sides of cooker. Add in bison roast, onion and garlic. Sprinkle over salt, pepper and Italian seasoning. Pour water and red wine over roast. Cook on high for 4 hours or low for 8 hours. Gently shred roast with a fork and toss in red wine sauce mixture.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your recipes here!

Honey Mustard Chicken and Veggies

Honey_Mustard_Chicken_and_Veggies
Honey Mustard Chicken and Veggies
photo by recipe author

 

Preparation Time: 1 hour 15 minutes
Servings: 3

Preheat oven to 350° F.

In a large dutch oven place chicken breasts, carrots, and broccoli. In a small bowl combine all remaining ingredients except hot water. Whisk to combine and then add hot water, stirring again, a smooth consistency is desired. Pour sauce over chicken and vegetables. Cover with lid and bake for 50-60 minutes. Remove lid, sprinkle with additional black pepper and turmeric is desired, and broil for 5 minutes.

Marijah from Columbia, KY won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Maple Dijon Chicken

Maple_Dijon_Chicken
Maple Dijon Chicken
photo by recipe author

 

Servings: 4
Preparation Time: 30 minutes

  • 2 tablespoons coconut oil
  • 3-4 chicken breasts, sliced into strips
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon thyme
  • 1/2 teaspoon rosemary
  • 1/2 cup onion, diced
  • 1 garlic clove, minced
  • 3 tablespoons maple syrup
  • 1/3 cup dijon mustard

In a skillet, heat coconut oil. Add in chicken strips and sprinkle with salt, pepper, thyme and rosemary. Sauté for about 10 minutes.

Flip chicken strips and add in onions and garlic. Saute for another 10 minutes or until chicken strips are cooked through.

Pour in maple syrup and dijon mustard. Stir and cook for about 5 minutes to warm and caramelize sauce. Serve.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Dairy Free Thai Red Chicken Coconut Curry

Dairy_Free_Thai_Red_Chicken_Coconut_Curry
Dairy Free Thai Red Chicken Coconut Curry
photo by recipe author

 

Servings: 4
Preparation Time: 20 minutes

  • 1 tablespoon red curry paste
  • 1 tablespoon fish sauce
  • 2 cups coconut milk*
  • 2-3 tablespoons olive oil or coconut oil
  • 2 boneless, skinless chicken breasts
  • 1 teaspoon crushed black pepper
  • 1 teaspoon grated ginger
  • 1 teaspoon grated garlic
  • 1 onion, finely chopped
  • 3-5 brocolli florets
  • 1-2 carrots
  • 1/2 red bell pepper
  • 1/2 yellow bell pepper
  • 1 teaspoon red chili powder
  • 1 teaspoon curry powder
  • 1 bunch cilantro, chopped

Thai Gravy:

In a medium bowl combine red curry paste and fish sauce with fresh coconut milk. Stir well, until smooth.

Chicken:

Heat a pan on medium high heat. Add oil and fry chicken pieces along with some black pepper for about 5-6 minutes or until tender. Remove chicken to dish along with liquid released by chicken.

Curry:

Use the same pan. Wipe it clean with a paper towel then add a tablespoon of oil and sauté grated ginger and garlic for a minute. Add onions and sauté until onions become translucent. Add broccoli florets and sauté for a minute. Now add carrots and thinly sliced red and yellow bell pepper. Mix well and cook the vegetables covered for 2-3 minutes. Remove the cover and add cooked chicken. Mix well. Cover again and cook for 2 minutes. Add in the prepared Thai gravy. Sprinkle red chili powder and mix. Let it come to a boil. Keep the heat low and let it simmer for 5 more minutes. Add curry powder and mix well.

Sprinkle chopped cilantro, mix well and remove from heat. Serve with rice.

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Pooja from Fort Worth, TX won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Dairy Free Creamy Curry Mahi Mahi

Dairy_Free_Creamy_Curry_Mahi_Mahi
Dairy Free Creamy Curry Mahi Mahi
photo by recipe author

 

Servings: 4
Preparation Time: 30 minutes

Rice:

  • 2 cups black rice, cooked

Dairy Free Creamy Curry Sauce:

  • 1 cup coconut milk*
  • 1 teaspoon fish sauce
  • 1 lime, juice and zest
  • 1 teaspoon raw honey
  • 2 garlic cloves, minced
  • 2 teaspoons cilantro, finely chopped
  • 1 teaspoon parsley, finely chopped
  • 1 teaspoon ground ginger
  • 2 teaspoons ground curry powder
  • 1/2 teaspoon ground turmeric

Mahi Mahi:

In a small saucepan, combine ingredients for curry sauce over low heat. Bring sauce to simmer, stirring frequently.

Meanwhile, in a large skillet, heat coconut oil. Place mahi mahi fillets in the hot skillet and sprinkle both sides with a little salt and pepper. Cook fish for about 6-8 minutes on each side or until cooked through.

Place mahi mahi fillets on top of warm black rice and pour over a little curry sauce. Top with additional chopped cilantro and parsley, if desired.

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Courtney from Weir, KS won $50 for this recipe and photo! Submit your coconut recipes and photos here!