To Try: Crockpot Sesame Chicken

Sesame Chicken is my husband’s go-to comfort food. It is not a food I enjoy, so this will be a labor of love as I figure out how to make this for him.. and make it GFCF so everyone can enjoy. The recipe below is a total guesstimation/starting point, pulling from half a dozen recipes I’ve found around the web. Fingers crossed…

Crockpot Sesame Chicken

Ingredients:

• 2 lbs boneless skinless chicken breast, cubed (ew, I hate touching raw chicken)
• 1/2 cup honey
• 1/4 cup GF soy sauce/tamari
• 1 T rice vinegar
• 2 T tomato paste
• 1 T sesame oil
• 1 T minced garlic
• 1 t crushed red pepper flakes
• 3 T cornstarch
• 1/4 cup water

1. Place chicken in the base of the slow cooker.
2. In a bowl stir honey, soy sauce, vinegar, tomato paste, oil, garlic, and red pepper flakes together. Pour over the chicken.
3. Cook on high for 3 hours.
4. Once chicken is cooked keep the crock pot on high, whisk corn starch into about ¼ cup of water then stir into the chicken mixture the crock pot. Within about 10 minutes the sauce will thicken.
5. Sprinkle with sesame seeds before serving.
6. Serve with rice and steamed broccoli.

To Try: GFCF Banana Bread

Found this one here and it already had a dairy free option: https://www.yourhomebasedmom.com/best-gluten-free-banana-bread/ Love gems like that. Now, I’m not a great cook and am a worse baker, so cross your fingers that I can make this work for me.

Ingredients

• ▢ 1 cup sugar
• ▢ 1/2 cup oil
• ▢ 2 eggs
• ▢ 1 cup mashed ripe bananas
• ▢ 1/2 cup applesauce
• ▢ 1 tsp. vanilla
• ▢ 1 1/2 cup gluten free flour mix
• ▢ 1 tsp. baking soda
• ▢ 1/2 tsp. salt
• ▢ 1 tsp xanthum gum

Instructions

• Heat oven to 350 degrees
• Grease and flour bottom only of a loaf pan (or use 3 small loaf pans)
• In large bowl, beat together sugar and oil
• Add eggs, bananas, applesauce and vanilla; blend well
• Lightly spoon flour into measuring cup; level off
• Add flour, baking soda and salt; stir just until dry ingredients are moistened
• Pour into prepared pan
• Bake at 350 degrees for 50-60 minutes (about 40 minutes for smaller loaf pan) or until toothpick inserted in center comes clean
• Cool 5 minutes; remove from pan
• Cool completely
• Wrap tightly and store in refrigerator
• Makes 1 loaf

To Try: Caramel Apple Nachos

Found them here: https://butterwithasideofbread.com/caramel-apple-nachos/ They look like a super fun snack while we watch scary movies leading up to Halloween. Recipe follows, with my notes in parentheses for what we’ll use to make it GFCF and dye-free. 🙂

Ingredients in Caramel Apple Nachos

• 30 large marshmallows (Our favorite are Dandies)
• 5 Tbsp butter (We use Earth Balance or Country Crock plant-based sticks)
• 35 caramels OR 1 bag of caramel bits (Cocomels are pretty good, but there definitely isn’t 35 in a bag. Hmmm.. )
• 1 Tbsp water
• 4-5 apples, sliced
• toppings (mini chocolate chips, chopped candy bars, crushed nuts, etc)

How to make Caramel Apple Nachos

1. Melt the marshmallows and butter in a saucepan over low heat.  Stir periodically until completely melted and smooth.
2. Combine the caramels and water in a bowl and microwave until melted.  I microwaved mine in 45 second intervals, stirring in between until the caramel was smooth.
3. Arrange the sliced apples on a plate and pour the caramel and marshmallow mixtures over them.  Add any additional toppings and serve immediately!  Enjoy!

To Try: Fruit Crisp Bites

Inspired by the Apple Crisp Bites found here: https://cakescottage.com/2022/09/02/apple-crisp-bites/ This looks delicious, but let’s be 100% real – I’m never making a pie filling from scratch. Also, we need to try it with some subs to make it safe for our special diets, and while I’m at it, apple is my least favorite of all the fruit crisps, so we’ll likely make it with peach or cherry. With that all in mind, here’s my slightly doctored version:

Fruit Crisp Bites

1 c gluten-free flour
1 c (gluten-free) rolled oats
3/4 c brown sugar
8-12 T butter sub, softened (we use Earth Balance or Country Crock plant-based sticks)
1 can pie filling

Instructions:

1. Preheat oven to 350 degrees F. Grease 24-cup mini-muffin tin.
2. Combine flour, oats and brown sugar in a large bowl. Cut the butter into the flour mixture with a pastry cutter until the mixture looks like coarse crumbs.
3. Place a heaping tablespoon of the crust mixture into a mini muffin cup. Press along the bottom and sides to make a “cup”.There will be crust mixture left over.
4. Place about 1 tablespoon of apple filling in the crust. Sprinkle about 1 teaspoon of the remaining crust mixture on the filling.
5. Bake in the preheated oven until golden brown, 15 to 20 minutes. Cool in the pan for 10 minutes. Use a knife to loosen from pan and they should pop right out.
6. Drizzle with caramel topping if desired

(A note from a comment on the original recipe: “I made these last night for thanksgiving. They were so good. Based on other reviews, I did decrease the butter to 8 tbsp abd it worked out well (I did use vegan butter). I also used gluten free flour and they were delicious with a good texture. I did not have a mini muffin tin so used a regular muffin tin with silicone cups and baked an extra 10 minutes. I will definitely make again!! The crisps fell apart when I removed them from the cups but still so good. We had a few left over and they were just as good the next day so next time I will make them the day ahead abd reheat”

Looks like their special diet tweaks are the same, and we also don’t have a mini-muffin pan, so good to know the suggestions on starting with 8T of butter and on using regular muffin pan with 10 extra minutes.)

Chili Cilantro Lime Chicken

Found this here: http://paleopot.com/2013/01/chili-cilantro-lime-chicken/ The picture looks absolutely delicious, so I’m totally just copy-pasting what he said to do. GFCF, Feingold stage 2 (because of chili powder & cayenne. You could try omitting/subbing those to make it stage 1.)

What you need:

• One large free-range organic whole chicken. Mine was 6 pounds for a 6 quart slow cooker.
• Dry rub (black pepper, sea salt, chili powder, cayenne powder, ground cumin). I used about a teaspoon each of salt, pepper, cumin, and a tablespoon each of the chili powder and cayenne .
• 1/2 cup of lime juice (about 2 limes).
• 1 extra whole lime for stuffing inside your chicken (yes that makes 3 limes total).
• 2 generous handfulls of fresh cilantro.
• 3 cloves of garlic.
• 1 tbsp of olive oil.

How you make it:

1. Wash your chicken off under cold tap water and then dry with paper towels.
2. Dust your chicken with salt & pepper, and apply an even coating of chili powder, cayenne, and cumin to your taste. There is no magic amount or formula to use, yet do try to cover the whole bird with some spice. This also helps give the golden brown color you see in the picture.
3. In a blender or food processor, combine your lime juice, cilantro, garlic, and olive oil. Pulse until an even consistency is reached.
4. Take your extra lime and poke lots of holes into it with a fork. Now dust this lime with chili powder and stick it into the cavity of your chicken.
5. Find a ziplock bag or crock pot liner large enough to hold your whole bird. Place your bird in the bag and pour your wet marinade over it. Use your hands to make sure the marinade is applied evenly around the chicken and under the skin, this is the important part. You can puncture the chicken breasts a few times with a knife for the marinade to seep into, yet this is not necessary. Making sure you get the marinade well applied and under the skin will do the trick.
6. Seal your bag tight so that the marinade is making contact with the chicken all over. I used a crock pot liner bag which I pulled tight around the chicken and marinade, and then stuffed that into another large ziplock bag.
7. Let your chicken marinade overnight. I know, you have to wait, but the morning will be true dump-and-go style cooking.
8. Place your chicken in your slow cooker along with any marinade left over in your bag.

Cook on low for 6 to 8 hours. I would recommend closer to 6. It will be glorious.

Now, in the comments, it mentions being able to do this with just chicken breasts…even freezing them in the marinade as a make-ahead option (thaw overnight in fridge the night before cooking, or even just toss the whole frozen works in the crock but cook closer to 8 vs 6 hrs.) If this is half as good as it looks, I’m sure we’ll try those easy options too. But the first time I want to try it like it shows because yum.

Butter Chicken

Found this recipe here: http://www.becomingness.com.au/blog/slow-cooker-butter-chicken There is no butter in this butter chicken. No idea if that’s typical or not, as I was a picky picky person who never branched out to try new foods for the longest time…and by then our household was largely special-diet anyway. So.. this appears to be GFCF, and Feingold stage 2 friendly (tomatoes and spices.. no real way to make it stage 1.)

Slow Cooker Butter Chicken

Serves 4 – 6

Ingredients

• 1 tablespoon coconut oil
• 3-4 cloves garlic, crushed
• 1 onion, diced
• 1 + 3/4 cups coconut milk
• 3/4 cup tomato paste
• 2 tablespoons tapioca flour
• 2 teaspoons garam masala
• 1 teaspoon curry powder
• 1/2 teaspoon ginger powder
• 1/2 teaspoon chili powder (add more if you like it hotter)
• Sea salt and black pepper, to taste
• 2.75lb chicken, cut into small pieces
• Fresh coriander, to serve

Method

1. Heat coconut oil in a large saucepan on medium high heat
2. Add onion and garlic, cook, stirring frequently for approximately 3 minutes or until the onions have become translucent.
3. Add coconut milk, tomato paste, tapioca flour, garam masala, curry powder, chili powder and ginger powder, stirring until well combined and the sauce has started to thicken. Season with salt and pepper.
4. Add chicken to the slow cooker, then add the sauce and mix through the chicken
5. Cover and cook on low heat for 5 hours.
6. Serve with the coriander and your favorite side

Moroccan Beef Stew

Found this one and it intrigued me. http://andhereweare.net/2013/12/easy-moroccan-beef-stew.html/ It has you using a Dutch oven to make it, but says it could be done in the crockpot instead. If I do it, I’m sure I’ll go that route (increased cooking time, as per usual with a slow cooker). If hubby does it, he’ll probably try it the Dutch oven way so that’s what I’ll put here. GFCF, Feingold stage 2 because of some of the spices in the Moroccan spice blend. (If you alter that, it could probably be made stage 1).

Easy Moroccan Spiced Beef Stew with Lemons and Butternut Squash

What You’ll Need

• 3 medium yellow onions, roughly chopped
• 2 lbs beef cut into 1 inch chunks
• 2 T Moroccan spice blend (**recipe below)
• 1 T sea salt
• 1 t freshly ground black pepper
• 1/3 C Earth Balance butter substitute
• 3 cloves garlic, crushed
• 2 C beef stock (other stock or water also acceptable)
• 2 lemons (the original recipe had you using whole lemons. Several commenters remarked on the bitterness this created. We’ll likely just use the lemon juice & some zest.)
• 1 medium butternut squash, peeled and seeded, cut into 1 inch chunks
• Optional: greens (the author used beet greens and stems)
• 1 bunch fresh cilantro, roughly chopped

What to Do:

1. Place all of the ingredients except for the butternut and cilantro into your dutch oven.
2. Bring to a simmer on your stovetop over medium-high heat, then move to a 300 oven and cook for 2 hours.
3. Add the butternut squash and stir into the pot, scraping the bottom with a wooden spoon. If you are using some greens, then now is the time to add the chopped stems, if using. If the stew is already thick, you can add some more liquid.  Cook in the oven for 1/2 an hour more, until the squash is tender.
4. Take your stew out of the oven.  Stir it up and taste it.  If needed, add extra lemon juice and salt. Stir in the leafy greens, if using.  Throw the chopped cilantro in the pot and cover again for a few minutes, until the herbs turn bright green.
5. Serve over rice/cauliflower rice or eat it on its own as you would a hearty stew.  Enjoy!

**Moroccan Spice Blend

• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 3/4 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground coriander seeds
• 1/2 teaspoon cayenne
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground cloves

Combine well. Store in airtight container in cool room for up to 1 month.

Spaghetti Pie

This looks intriguing. Found here: http://paleomg.com/almost-5-ingredient-pizza-spaghetti-pie/ GFCF already (if you don’t add the optional cheese), Feingold stage 2.

Almost 5 Ingredient Pizza Spaghetti Pie
Serves: 3-4

Ingredients

• 1 large spaghetti squash (about 600 grams)
• 1 pound italian sausage
• ½ yellow onion, diced
• 1 cup pizza sauce (no sugar added)
• 1 teaspoon dried basil
• salt and pepper, to taste
• 3 eggs, whisked
• (optional: add anything you like with pizza: veggies, basil, even cheese if you do primal)

Instructions

1. Preheat oven to 400 degrees.
2. Cut spaghetti squash in half lengthwise. Place spaghetti squash cut side down on a baking sheet and bake for 20-25 minutes or until the skin of the squash gives when you press on it. Then reduce oven heat to 350 degrees.
3. Once squash is done cooking, remove threads and place in an 8×8 greased baking dish.
4. Place a large pan over medium heat. Add italian sausage and onion. Cook until pink no longer remains in the sausage and it is broken up into pieces.
5. Add pizza sauce, dried basil and salt and pepper to the pan and mix well.
6. Add sausage mixture to the 8×8 dish and mix well with spaghetti squash threads.
7. Lastly, add whisked eggs to the baking dish and mix everything together until you can no longer see the eggs.
8. Place in oven and bake for 1 hour or until the top of the mixture forms a slight crust that doesn’t give when you press on it in the middle of the dish.
9. Let rest for 5 minutes before serving.

Greek Stuffed Chicken Breast

I found the idea for these here: http://www.primallyinspired.com/greek-inspired-stuffed-chicken-breasts-in-the-crockpot/ They sound amazing and make me hungry, but the thought of handling raw chicken enough to cut a slit and stuff it chases my appetite away again. Just not worth it. But maybe this can be a weekend meal for my husband to make. *hehe* Gluten-free, can easily be dairy-free, fits Feingold (what stage depends on what you stuff it with.)

Greek Inspired Crockpot Stuffed Chicken Breasts

4 – 6 servings

Ingredients:

4 – 6 boneless chicken breasts

1 T olive oil or fat of choice

½ onion, diced

½ red pepper, cut into thin strips

2 pepperoncini peppers, cut into thin strips

6 oz fresh spinach

2 tsp minced garlic

1 ½ tsp fresh oregano or ½ tsp dried oregano

salt and pepper

squeeze of lemon

1 cup chicken stock

1/3 cup feta cheese, if you tolerate dairy. If not, leave out.

(they suggest a half cup of wine. We’ll leave it out as it’s not tolerated well by the Feingold kiddo.)

Optional Toppings: fresh parsley, fresh oregano, or fresh mint, squeeze of fresh lemon

DIRECTIONS:

Cut a deep slit in the middle of one side of each chicken breast so that you form a deep pocket. Generously salt and pepper each side of the chicken and set aside.

In a skillet over medium heat, pour in the olive oil. Cook the peppers (leave out peppers for stage 1 Feingold) and onion for just a minute or two until they are no longer raw. Add in your garlic and spinach and cook just until spinach is wilted. Add in your fresh or dried oregano and an additional pinch of salt and pepper. Remove from heat.

If you are using feta, stuff a heaping teaspoon of feta into the pocket of your chicken, making sure to stuff it as far back as you can go. Then spoon equal amounts of spinach/pepper mixture into each chicken breast. Add the stuffed chicken breasts to the crockpot. Squeeze a small splash of fresh lemon juice over the chicken. Add the chicken stock and wine to the crockpot. Cover the lid and cook on low for 6-8 hours or high for 4 hours. Top with any optional toppings if you wish and serve. Enjoy!

My Additional Notes:
We’ll be filling ours with different things most likely. Obviously the youngest won’t have feta as he’s dairy-free. To keep the cheese from the others off of his, we’ll probably fashion a “boat” out of foil for his and put it on top of the others just in case cheese melts and runs out. I’m also absolutely sure that he and I will be adding diced black olives to ours. Because yum.

Crock pot chicken musakhan

Well, I’m getting ready to take over most of the weeknight suppers (or at least that’s the plan). This means I’m on the hunt for crock pot meals, as my husband is pretty undeniably the better cook (and definitely the one who enjoys it more – anything more than zero would be more, ha!) but I can usually not screw up something in the crock pot. We’ve got a couple that we like already, but I decided to hunt around for new ones to try as well. This one caught my eye – already gluten & dairy free. Stage 2 for Feingold because of the cloves, but those are okay for us. Original recipe found here: http://blog.stuffimakemyhusband.com/2013/07/crock-pot-chicken-musakhan.html

Update: Tried this one. It was weird dumping smells that reminded me of holiday baking in a pot with chicken and onions. I was sure I would end up not liking it. Uh.. wrong. I LOVED it. And so did everyone else, with the exception of maybe Elliot (who is always hit or miss. One day he’ll love something, the next it’s dead to him.)

CROCK POT CHICKEN MUSAKHAN
Serves about 6

INGREDIENTS

• 2.5 lbs boneless skinless chicken (she used thighs, we’ll use breasts)
• 2 onions, halved lengthwise and thinly sliced
• 1.5 Tbs olive oil
• 0.5 oz (weight) ground sumac
• 1 tsp cinnamon
• 1/4 tsp ground allspice
• 1/4 tsp ground cloves
• Big pinch saffron (optional, but nice)
• Handful of pine nuts
• Fresh mint for garnish (optional)
• Salt and pepper

DIRECTIONS

1. In a large microwave safe bowl, combine the onions, olive oil, sumac, cinnamon, allspice, cloves, and saffron. Microwave for 2.5 minutes, stir, then microwave for another 2.5 minutes. If you don’t mind dirtying a pan, you can of course saute the onion and add the spices, I just like this shortcut when I’m using the slow cooker. (This is copied from the link above. I really like this lady. She speaks my language. Easier dishes and not turning on the stove? Sold.)
2. Dump the chicken into the slow cooker. Season liberally with salt and pepper. Add the onion mixture and stir, nestling the chicken in the onions.
3. Cook on low for 6 hours or until done. When ready to serve, saute the pine nuts in a bit of olive oil over medium-high until browned. (And now we have to saute. Well.. it can’t all be perfect.) Finely chop the mint. Taste and add more salt and pepper to the chicken if desired. Serve topped with mint and pine nuts.