Bourbon Chicken and Forbidden Rice

The combination of sweet Bourbon Chicken with nutty Forbidden Rice is fantastic!!

Bourbon Chicken

2 lbs boneless skinless chicken thighs, cut into bite sized pieces
2 tbs olive oil
3 cloves garlic, chopped
1/2 tsp ginger
1/2 to 1 1/2 tsp crushed red pepper flakes
1/2 cup unsweetened applesauce or apple juice
2/3 cup light brown sugar, packed
4 tbs ketchup
1 tbs apple cider vinegar
2/3 cup gluten free soy sauce
1 cup water
2 tbs corn starch plus a little water to dissolve it in

In a large skillet heat the olive oil.
Add the chicken pieces and cook until lightly browned but not cooked through.
In a medium bowl dissolve all the remaining ingredients except the corn starch.
Pour the sauce over the chicken.
Bring the sauce up to a boil then reduce heat to a simmer and cook for 20 minutes.
Add the corn starch dissolved in a little water and cook until just thickened.

Forbidden Rice

1 cup forbidden rice
2 cups water

Rinse the forbidden rice until the water runs clear.
In a medium sauce pan with a tight fitting lid bring the water up to a boil.
Add the forbidden rice and bring back up to the boil.
Cover, reduce heat to a simmer and cook for 25 minutes.
Turn off the heat and allow to set 10 minutes more without removing the lid.
Fluff with a fork and serve.

Dairy & Gluten Free Rice Flour Pie Crust

This dairy and gluten free pie crust could be used for both sweet and savory type pies that require only a bottom crust. It turns out nice and crisp which is a good contrast to most fillings used for pies.

This is a Bob's Red Mill recipe that I have slightly adapted to work for me and my needs. Originally the recipe called for butter and was to be rolled out instead of pressed into the pan. However at least for me at altitude this recipe needed the water added and just would not roll out and hold together at all. Since I can't seem to get it to roll out I am still in search of a pie crust that can be used for top crusts on pies that require them.

It makes 1 approximately 9" pie crust.

1 1/2 cups white rice flour
1/4 tsp baking powder
1 tbs sugar
pinch of salt
1 large egg, beaten
1/4 cup dairy free buttery spread, melted
cold water

Beat together the egg and melted dairy free buttery spread.
Sift together the dry ingredients over the beaten wet ingredients.
Stir the dough together.
It will be soft and crumbly.
Add enough cold water so that the dough can be pressed together and holds.
Lightly oil the pie pan.
Press the dough into the pie pan and up the sides as far as possible being sure to keep the crust an even thickness.
I use a flat bottomed measuring cup to help make the crust even and flat.
Add desired filling and bake per the filling instructions or if you need a prebaked crust then preheat the oven to 425 degrees and bake for 20 minutes or until golden brown.

Amy's Gluten Free Non-Dairy Spinach Pizza with Rice Crust

OK so I broke down and bought one of Amy's Gluten Free, Non-Dairy Spinach Pizza with Rice Crust. It was on sale so I figured I could have a treat.

Overall I think that for a frozen pizza it really isn't bad. It is a frozen pizza after all and how truly great are any of those even without the gluten free dairy free thrown in on top. The crust could be a tiny bit crisper so I think I would bake it a little longer than suggested next time. However, the crust does have a nice nutty taste and is very light which is a bonus. It also needs more cheeze so I would add some Follow Your Heart Vegan Mozzarella Cheese (I didn't have any on hand) to the top before baking. I think that it would be better if you had some marinara sauce to put on top after it came out of the oven or to dip it into since it really just doesn't have enough toppings or punch of pizza flavor. It also really doesn't have a very distinct spinach flavor even though it is billed as a spinach pizza. Maybe a little chopped garlic thrown on top while it is baking would punch up the flavor too now that I think about it. You really can't add toppings to the top before baking because of how cheeze works. It wouldn't melt at all without being able to put it up next to that broiler at the end if it was covered with toppings. But if I could figure out how to do it I would add marinara sauce, well drained chopped spinach (frozen or canned), chopped garlic, and sliced mushrooms (fresh or canned) then top it all with the cheeze.

Overall it is pretty good and since I didn't have to fuss with making a scratch gluten/wheat free crust it is probably worth the $10 price tag.

Dairy Free Chocolate Buttercream Frosting

I made a batch of Bob's Red Mill Gluten and Dairy Free Chocolate Cupcakes today so of course I had to top them with a delicious chocolate frosting too! Here is my go to chocolate frosting that is of course dairy free and wheat/gluten free.

This is the most decadent and wonderfully chocolate flavored dairy free frosting that I have tried. Plus it is super easy to make with just 4 ingredients!

DAIRY FREE CHOCOLATE BUTTERCREAM FROSTING
Ingredients
3/4 cup dairy-free spread
2 2/3 cups powdered sugar
6 tbs unsweetened cocoa powder
2 tsp vanilla extract

Directions
Put the dairy-free spread in a bowl and sift the powdered sugar and cocoa powder over it.
Add the vanilla extract and gradually work into the spread with a wooden spoon.
Then once it is well incorporated beat with an electric mixer until smooth and fluffy.
You might need to work up to 4 tsp of water into the frosting in order to get a soft consistency for spreading.

Kinda Thai Rice Noodle and Vegetable Salad

I call this Kinda Thai because while it does have Thai flavors it is most definitely not traditional Thai food!
Feel free to change the vegetables or add more if you like! Also if you like mint then add that along with the basil.
Delicious served as a side or salad, but even more delicious served in bib lettuce cups and eaten as a wrap!

Ingredients:
Salad:
1 lb wide rice noodles, soaked and cooked according to package directions
1 large shallot, thinly sliced
1 cup shredded carrot
1 cup shredded red cabbage
1 red bell pepper, thinly sliced
1 cucumber, cut into matchsticks
1/2 cup fresh basil, chopped
3 tbs fresh cilantro, chopped
Dressing:
1/2 cup rice wine vinegar
2 tbs brown sugar
1/4 cup chunky peanut butter
2 tbs extra virgin olive oil
1 tsp toasted sesame seed oil
2 tsp wheat free hot chili garlic sauce
1 tsp fresh ginger, grated
1 tsp lime zest
1/2 tsp fish sauce
2 tsp wheat free soy sauce

Directions:
In a large bowl toss together the salad ingredients.
In a medium bowl whisk together all the dressing ingredients.
Toss together the salad with the dressing.
Can be served immediately or put into the refrigerator to marinate for a few hours.

Name Change? Not Sure...

As you all know I live a dairy free life due to an allergy. Well, in the past few months we found out that I am also allergic to wheat and gluten. This means I really am not The Dairy-Free Diva anymore but instead The Dairy & Wheat Free Diva.

Should I change the name of my blog (this wouldn't change the address of my blog)?
Should I start a new blog with a new name?
Should I just leave things be name wise and blog dairy and wheat free?

Comments, suggestions, and the like are appreciated on this issue!

I do apologize for not blogging on a regular basis. Health issues and a lot of life turmoil have been plaguing me this summer. I am still cooking and altering recipes to work for me and my food issues though! So be ready for me to hit you with those when I can get back to things full time!

Yummy Chocolate Cake

This cake is awesome as it is both dairy free and gluten free which is what my life and health requires. It does utilize a mix but honestly in my opinion it is awesome!

Deliciously Deceptive Chocolate Cake

1 package of Bob's Red Mill Gluten Free Chocolate Cake Mix
1/2 cup softened dairy free buttery spread
1 cup rice milk (I used vanilla flavored)
1 tbs lemon juice
2 large eggs
1/3 cup hot water
2 tsp vanilla extract

Preheat oven to 350 degrees.
Generously grease 2 8 inch cake pans.
In a large bowl begin by creaming the butter.
Add the cake mix, rice milk, lemon juice and eggs.
Mix for about 2 minutes total.
Add the hot water and vanilla.
Mix for another minute.
Add the cake batter to the 2 pans.
Bake for 30 to 35 minutes or until done.
Take out of the oven and let cool about 15 minutes in the pan then remove from the pans and let cool entirely on a wire rack.

This cake is awesome just dusted with powdered sugar, but is decadent when frosted with dairy free chocolate buttercream frosting!