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Gluten Free Entrees Recipes

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!

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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!

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Easy Crockpot Chicken Fajita Bowls

Easy_Crockpot_Chicken_Fajita_Bowls
Easy Crockpot Chicken Fajita Bowls
photo by recipe author

 

Servings: 6
Preparation Time: 10 minutes

Crockpot Chicken:

Optional Toppings:

  • chopped fresh tomatoes
  • fresh cilantro
  • lettuce
  • sour cream
  • cheese
  • shredded purple cabbage
  • sliced radishes
  • sliced avocado
  • black olives
  • cooked grains like rice, quinoa, etc.
  • beans

Grease crockpot with coconut oil, palm shortening, or butter.

Place chicken breasts, canned tomatoes with jalapeños, tomato paste, cumin, coconut oil, salt, chili powder, garlic, juice of one lime, and onion in crockpot. Cook on high for 4 hours or low for 6 hours.

Shred with fork. Squeeze remaining lime over chicken. Mix.

Fill bowls with lettuce then top with scoop of chicken. Add additional toppings of choice and enjoy.

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

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Gluten Free Garelu with Fresh Coconut Chutney

luten Free Garelu with Fresh Coconut Chutney
Gluten Free Garelu with Fresh Coconut Chutney
photo by recipe author

 

Servings: 10
Preparation Time: 30 minutes

Garelu:

  • 2 cups Black Gram (Urad Dal)
  • 1 tablespoon freshly grated ginger
  • 3 green chilis
  • salt, to taste
  • coconut oil, for frying

Coconut Chutney:

  • 1 cup raw grated coconut, or dried shredded coconut
  • 3 green chilis
  • salt, to taste
  • 1 teaspoon lemon juice
  • 1 teaspoon butter 
  • 3/4 teaspoon mustard seeds
  • 1 sprig curry leaves
  • 1 red chili

Garelu: 

First, soak Urad dal for 4 hours. Rinse thoroughly using a strainer. Then add fresh water and soak Urad dal overnight.

Discard water from the soaked dal before grinding. (Grind dal using a wet grinder.) Add the soaked dal to the wet grinder and add salt. Add ginger and green chilies.Then add 2 teaspoons of water and grind. Continue adding 1 teaspoon of water at intervals depending upon the requirement while grinding. Grind the dal until soft to touch, then beat to fluff the batter. (To test the fluffiness of the batter add a small portion of batter to a bowl of water and observe that the batter floats on water. If the batter sinks in water then beat again, until batter is light enough to float.) Set prepared batter aside.

Heat a pan and add coconut oil to it, enough for frying. Bring heat to medium-high.

Wet your fingers and take a small portion of the batter and shape into a round ball. Flatten the ball with your hand. Dip thumb in water and make a hole in the flattened ball. Continue until you have used all of the batter.

Drop the prepared garelu carefully into the hot coconut oil. Using a slotted spoon, turn garelu in the oil until both sides are fried golden-brown. Remove fried garelu using slotted spoon and place on a paper napkin to soak up excess oil before serving. Serve garelu hot with coconut chutney.

Coconut Chutney:

In a blender, combine freshly grated (or dried) coconut, fried green chilis, salt, lemon and a little water. Blend until smooth.

Heat butter in a small pan. Add mustard seeds, 1 sprig curry leaves, and 1 red chili. When the mustard seeds crackle remove from heat and pour this over the coconut chutney. Mix well.

Enjoy with hot garelu.

Note: Add 1/4 bunch cilantro while grinding coconut, if desired.

Sowji from Frisco, TX won $50 for this recipe and photo! Submit your coconut recipes and photos here!

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Oyster Curry

Oyster_Curry
Oyster Curry
photo by recipe author

 

Servings: 4
Preparation Time: 25 minutes

  • 2 tablespoons olive oil
  • 4-5 dry red chilies
  • 1/2 tablespoon coriander seeds
  • 5-6 peppercorns
  • 5-6 cloves
  • 1 large onion, sliced
  • 2-3 cloves garlic, pressed
  • 1/2 cup dried coconut
  • 1 teaspoon fennel seeds
  • 1 teaspoon turmeric powder
  • 1 marble sized tamarind ball*
  • 1 1/2 cups small oysters
  • salt to taste

Heat one tablespoon of the olive oil in a skillet and fry all of the dry spices, except fennel seeds, for about a minute or until a nice aroma comes out being careful not to burn the spices.

Add onions and garlic, and the other tablespoon of olive oil then fry on medium-high heat until they change color and become light brown. Adjust heat to low. Add dried coconut and fry until coconut turns brown. Add fennel seeds and turmeric powder and fry for 1 more minute.

Grind all the fried ingredients with tamarind ball and 1/2 cup water to make smooth paste.

Wash the oysters 3-4 times. If you buy big oysters, cut them into halves.

Heat a heavy bottomed vessel, add paste and on low heat let it cook for 5 minutes.

Now add oysters and a little water, mix and let it come to boil.

Reduce heat to low, let simmer for 8-10 minutes.

Add salt and switch off the stove.

Serve with steamed rice.

*Search the internet for a recipe to make Tamarind Balls.

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

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Savory Grass-fed Beef Burgers

Savory_Grass-fed_Beef_Burgers
Savory Grass-fed Beef Burgers
photo by recipe author

 

Servings: 4

Preparation Time: 15 minutes

Mix all ingredients in a large bowl and then shape into equal sized patties.

Preheat a large cast iron skillet over medium-high, add coconut oil. Fry patties according to desired doneness, flipping once halfway through.

Top with grass-fed cheese. Serve with or without a bun.

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

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Honey Mustard Chicken & Veggies

Honey_Mustard_Chicken_and_Veggies
Honey Mustard Chicken & Veggies
photo by recipe author

 

Servings: 4-6
Preparation Time: 30 minutes

Chicken:

Vegetables:

  • 2 tablespoons coconut oil
  • 2 cups turnips, diced
  • 2 cups carrots, diced
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper

Sauce:

  • 1/4 cup dijon mustard
  • 1/2 cup honey
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon dried parsley

Chicken:

In a large skillet, heat coconut oil. Add in chicken breasts and toss with salt, pepper, thyme and garlic powder.

Cook for about 8-10 minutes on each side or until cooked through. Alternatively, you could grill the chicken breast.

Vegetables:

In a separate skillet, heat coconut oil. Add in vegetables and sprinkle with salt and pepper.

Cook for about 15 minutes or until vegetables are slightly browned.

Sauce:

In a small bowl, whisk together Dijon mustard, honey, vinegar and parsley.

Combine chicken and vegetables on serving platter, drizzle sauce over chicken breasts and vegetables and serve.

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

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Pot Roast with Caramelized Onions

Pot_Roast_with_Caramelized_Onions
Pot Roast with Caramelized Onions
photo by recipe author

 

Servings: 6
Preparation Time: 3-3 1/2 hours

Preheat oven to 350° F.

Melt coconut oil in a medium sized pan over high heat. Sear roast on all sides. Remove roast and place in large oven safe crock along with potatoes and carrots.

Add onions to the pan and reduce heat to medium, cooking until softened and golden, 5 to 7 minutes. Add pressed garlic, Italian seasoning, sea salt, black pepper, and cayenne pepper, cook for 1 minute.

Pour broth and 2 teaspoons coconut cream concentrate in pan and stir, scraping the bottom to deglaze.

Add contents of pan to crock with roast. Place in oven and cook covered for approximately 2 1/2 hours, until fork tender.

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

 

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