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You are here: Home / Archives for raisins

raisins

Gluten-Free Wednesdays: Quinoa Cranberry Pilaf

June 20, 2012 by KerryAnn 5 Comments

Last week we look at the basics on quinoa and how to soak and cook it. Today, let’s look at some family favorite ways of fixing it.

When I went gluten-free, I had just discovered couscous and was enjoying it.  Since couscous is a wheat-based pasta, it was totally out after going GF and at the time I couldn’t find a replacement for it. Later, I discovered that quinoa was the perfect GF substitute for any recipe calling for couscous.

Quinoa’s slightly bitter, slightly earthy taste pairs exceptionally well with chocolate or fruits.  Ground into flour and put in chocolate cookies will work well. Or cooked whole, chilled until cold and tossed with fruit.  I sometimes add dried fruit to hot quinoa pilafs, such as dried apricots, as they pair well together.

My Quinoa Cranberry Pilaf is a good example of how to pair sweet and bitter. It’s an excellent sweet and savory dressing replacement and we enjoy it at Thanksgiving and Christmas, however I use it year-round as a side dish.

Last year, as I tested multiple recipes for the Christmas mailer, I quickly fell in love with this sweet and savory dish. We ate it for that meal, but the next day I reheated it for lunch and it took on a crispy crust that was awesome. So if you like a crisp, browned crust and a tender inside, spread this in a baking dish and pop it in the oven at 350 degrees until the top looks rightly browned to you.  I promise it won’t disappoint!

Quinoa Cranberry Pilaf

1 cup quinoa, rinsed
2 cups water
3 Tbs lemon juice, divided
2 Tbs coconut oil or butter
½ onion, diced
1 stalk celery, diced
1¾ cups chicken stock
1 tsp salt
½ cup crispy or raw pecans, optional
½ cup dried cranberries
½ cup golden raisins
1 apple, diced
½ orange, peeled, segmented, deseeded and chopped
zest of ½ orange
Dash sage, optional

In a bowl, combine the quinoa, water and 2 Tbs lemon juice. Stir and cover. Soak 24 hours. Drain and rinse thoroughly. Set aside.

In a saucepan, heat the coconut oil over medium-high heat. Add the onion and celery and cook until tender, about 5 minutes. Add the quinoa, stock and salt. Stir, bring to a boil, cover, reduce heat to low and cook until the stock is absorbed, about 20 minutes. Uncover and cook an additional few minutes to drive off extra moisture, if needed.

Transfer to a mixing bowl and stir in ½ Tbs lemon juice and the remaining ingredients. Taste, adjust seasonings, and add the extra ½ Tbs lemon juice, if needed.

Can be served warm or at room temperature or spread in a pan and cooked at 350 degrees until the top is lightly browned.

This post is part of Soaking Grains Gallery.

Filed Under: Casein-Free, Gluten-Free, Grains, Holidays, Menu Mailer, Nut-Free, Recipes, Side Dishes, Soy-Free Tagged With: baking, breakfast, butter, chicken, cranberries, dessert, family, Menu Mailer, onion, raisins, savory

Curried Chicken Clafouti

February 4, 2011 by KerryAnn 1 Comment

This recipe is very popular.  After we did a sweet clafouti, I decided to come up with a savory one.  This was great served on a bed of sauteed kale.

 

Curried Chicken Clafouti

From the Menu Mailer

This is a great spin on Clafouti. You can make a variety of savory dinner clafoutis based off of this dish.

1½ cups diced, cooked chicken (leftover from a previous meal)
¼ cup green onion
2 Tbs raisins or cranberries, optional
½ cup flour of your choice
1½ tsp curry powder
1 tsp salt
1/8 tsp ground pepper
1½ cups cream or coconut milk
4 eggs, beaten

Preheat oven to 400 degrees and grease a deep dish pie plate. Mix the chicken, green onions and raisins in the bottom of the pan.

In a bowl, whisk the cream and eggs until blended. Whisk in the flour, curry powder, salt, and pepper. Pour over the chicken mixture in the pie pan.

Bake for 40 – 45 minutes or until puffed, browned and set. Cut into wedges and serve on a bed of sautéed greens. 

 

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Filed Under: Casein-Free, Chicken, Gluten-Free, Leftovers, Low-Carb, Lunch, Main Dish, Menu Mailer, Nut-Free, Recipes, Soy-Free, Sweetener-Free Tagged With: 15-minute dishes, chicken, coconut milk, cranberries, curry, eggs, family, Menu Mailer, onion, raisins, savory, soup

Crock-Pot Pork Curry

September 1, 2011 by KerryAnn Leave a Comment

This will be our last crock-pot main dish this week.  Tomorrow, we’ll post a side dish.

I realize not everyone eats pork, but I am posting this recipe for the benefit of those who do. If you don’t like pork, you can use boneless, skinless chicken breasts or thighs instead.

[Read more…] about Crock-Pot Pork Curry

Filed Under: Casein-Free, Crock-Pot, Egg-Free, Gluten-Free, Grain-Free, Main Dish, Menu Mailer, Nut-Free, Pork, Recipes, Soy-Free, Sweetener-Free Tagged With: apples, crock-pot, curry, pork, raisins

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I'm KerryAnn Foster, a crazy vibrant Jesus Freak with a heart full of hope. I'm not afraid to love on the least of these or get my hands dirty. This blog is my journey from ineffective, uptight, obese wallflower to a woman on fire for God and living the most vibrant, passionate life possible!

I live in the mountains of Western North Carolina with my husband, Jeff, and our two teens. I blog about self-confidence, health and home, homeschooling and living a vibrant, wide-open Jesus-centered lifestyle. I have over seventeen years of real food, natural lifestyle and health experience. We have homeschooled our children since birth and both Jeff and I run home-based businesses. We're crazy, we know it, and we love every second of it!

Read about my journey to health through celiac disease, PCOS, food allergies, obesity, adrenal fatigue and heavy metals.

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