Monday, June 16, 2008

AMAZING Cajun-Style Rice and Refried Bean Burritos!

My fiancee and I loooove spicy food. Not the 'burn your tongue until it's painful and you can't eat for three days' spicy, but moderately spicy. I found a recipe in a magazine for refried beans and cajun-style rice burritos, and had to try it - MY way! With the right substitutions, this is vegan, gluten free, egg free, corn free, soy free and dairy free, just use a dairy free substitute for cheese and sour cream. The results were delicious and this is what I did:

6 Gluten-free tortillas
Shredded Lettuce
1 Medium Tomato, diced
Grated low fat Cheese, or substitute
1 Cajun-Style Rice Recipe (below)
1 Refried Beans Recipe (below)
Guagamole (optional)
Sour Cream or Substitute (optional)

Cajun-Style Rice
1 tbsp Extra Virgin Olive Oil
1 Cup Onion, Chopped
2 Cups Vegetable or Chicken Stock
1/2 to 1 Cup Red Pepper, chopped
1 tbsp Chili Powder
1/2 tsp Dried Thyme
1/2 tsp Paprika
1/4 tsp Chili Flakes
1 tbsp Dried Parsley
1 tbsp Dried Cilantro
3/4 Cup Brown Basmati Rice

Heat oil over medium heat in a medium pot. Add the onion and cook until tender, about 3 minutes. Add stock, red pepper and seasonings and bring to a boil. Add Rice and stir occasionally until water is absorbed, about 30 minutes.

Refried Beans
1 tbsp Olive Oil
1/2 Cup Onion, Chopped
3 Medium Cloves Garlic, Minced
1 tbsp Chili Powder
1 Can Black Beans, Drained and Rinsed
2/3 Cup Vegetable or Chicken Stock, plus more (possibly)
1 tbsp Dried Parsley
1 tbsp Dried Cilantro
Salt and Pepper to taste

Heat the oil over medium heat in a medium pot. Add onion and cook for about 3 minutes, until tender. Add garlic, chili powder, parsley and cilantro and cook for about 2 minutes. Add 1/4 cup of stock and beans and cook until heated through and starting to boil, usually 4 or 5 minutes. With a potato masher, coarsley mash the beans, adding more stock to get the desired consistency. Season with salt and pepper, if desired.

To your tortilla add a little of the cajun-style rice, a little of the refried beans, top with cheese, lettuce and tomatoes and your favourite salsa and guacamole, maybe even some sour cream and you are ready to go!

Wednesday, June 4, 2008

Great Marinated Chicken!

Even though this isn't a recipe made to be strictly gluten free, it is in fact gluten free, corn free, soy free, egg free, and can be dairy free if you use a dairy free yogurt or dairy free creamer. It is delicious, and you can even use it to marinate vegetables if chicken isn't your thing. I put this on skewers with veggies and then grill it - delicious!

Malai Murgh Tikka (Marinated Indian Chicken)

4 Boneless Chicken Breasts, Cubed
6 Tbsp Yogurt/Substitute

2 tsp Water
1 Tsp Ground Ginger

3 Cloves Garlic, Finely Minced
1/4 Cup Cilantro

Sea Salt to taste
3 Tbsp Olive Oil

Wooden skewers, soaked for minimum 1 hour

Blend all the marinade ingredients and whisk.
Marinate the chicken for 2 hours, or at least 20 minutes.

Skewer the chicken on wooden skewers, and grill for 20-25 minutes, basting with oil in between.
Note: If you do not want to grill, bake in a preheated 350° oven for 20-25minutes in the marinade.

Serve hot.



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