A warning about turkey gravy

Just so we are all on the same page: if you mix too much cornstarch in with your turkey drippings, you will get a gravy that is closer in consistency to smooth porridge. Perhaps I can use this to spackle my bathtub. Gluten-free, turkey and sage flavoured spackle.

Other than that disaster, my turkey dinner shaped up well.

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Crazy Orange Turtle’s Roasted Chicken Recipe (gluten-free herb mix)

roasted chicken

Nothing is simplier and tastier on a weekend than a nice roasted chicken – it only takes a few minutes to prepare and an hour to roast. You can accompany the chicken with almost anything: pasta, rice, potatoes, salads, carrots, broccoli etc. etc. anything goes!

The key to my recipe is the spice mix and the lemon. The spice mix is great to use on any poultry dish — the mix makes enough for this recipe and more for storage, so you can just pull it out and use it whenever you make poultry.

Ingredients

  • 1 chicken
  • 1 lemon
  • Crazy’s chicken spice mix, enough to cover chicken (recipe below)
  • salt (if desired)

Directions

  1. Wash and pat dry the chicken
  2. Rub Crazy’s spice mix all over the surface of the chicken, along with salt (if desired)
  3. Cut lemon in half, shove one half of the lemon into the chicken, this will keep the chicken nice and moist
  4. The other half of the lemon should be juiced, and the juiced poured over the top of the chicken
  5. Roast chicken at 400F (205C) until the internal temperature of the dark meat reaches 170F (76C), this will take 40 minutes to an hour depending on the size of your chicken. If the internal temperature still has not reached the appropirate temperature after an hour, just keep roasting – you just have yourself a very large chicken.
  6. Remove from roasting pan and carve. I like cutting the chicken into quarters instead of carving. Whatever you do, please enjoy!

Crazy’s Chicken Spice Mix

In a small bowl combine the following dried herbs and spices:

  • 1 tablespoon (15 mL) rosemary, preferably ground but whole works as well
  • 1 tablespoon (15 mL) oregano
  • 1 tablespoon (15 mL) sage
  • 1 teaspoon (5 mL) powdered ginger
  • 1 teaspoon (5 mL) marjoram
  • 1 1/2 (7.5 mL) teaspoons thyme
  • 3 tablespoons (45 mL) packed brown sugar
  • 3 tablespoons (45 mL) minced parsley
  • 1 teaspoon (5 mL) freshly ground black pepper
  • 1 tablespoon (15 mL) smoked paprika

Mix well, and store extra in an air tight container

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Glazed Chicken Drumsticks – Gluten-free

glazed chicken

There were some lovely free-range organic chicken drumsticks on special this week. I brought them home and whipped up this simple delicious recipe. Everyone will love this recipe, kids, adults, everyone! And its versitile — there are many different flavours mingling within the glaze that make matching side dishes easy. The asian flavours love rice, the honey garlic goes great with potatoes or homemade mac and cheese. YUM!

Now normally I use chili sauce (not oil!) in this recipe, but the store was out of GF chili sauce, so I used chili oil instead. It worked out wonderfully!

Ingredients:

  • 2 lbs (0.9 kg) chicken drumsticks (I use free-range, organic)
  • 3 tbsp (45 mL) gluten-free soy sauce
  • 2 tbsp (30 mL) honey
  • 1 tbsp (15 mL) olive oil
  • 1 tbsp (15 mL) chili sauce or oil (if using oil, cut back on the olive oil a bit)
  • 1/2 tsp (2.5 mL) fine sea salt
  • 1/4 tsp (2.5 mL) ground ginger
  • 2 cloves of crushed garlic

Directions:

  1. Mix all ingredients together in a bowl or plastic bag large enough to hold all of the drumsticks
  2. Marinate chicken 1-5 hours in the refridgerator
  3. Bake at 375 (190C) for about an hour
  4. ENJOY!

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Healthier gluten -free General Tso’s chicken with snow peas

general tsao chicken

General Tso’s chicken has always been one of my favourite dishes. The deep fried sweet spicy goodness of the dish makes it a very popular choice in North American Chinese restaurants. Unfortunately, the sauce is typically full of gluten and the the deep-fried chicken makes my clothes shrink.

This updated version doesn’t taste quite like what you get in a Chinese restaurant — unfortunately nothing can compete with the sinful taste given up by the boiling oil of the deep fryer. But its a close approximate. The sauce is thickened with corn starch so wheat is no longer an issue.

I have replaced the traditional broccoli with snow peas. There is no real reason for doing this – I just like snow peas! If you want to add broccoli instead, steam it in a separate pot and add it to the chicken stir-fry at the very end.

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