Simple Egg & Chicken Salad (NF)

Gluten Free Scallywag_Egg and Chicken Salad

Today is Sunday and it's my cooking day. My man is down south riding round in circles for the Cyclo Sportif ad I am at home,enjoying the quiet, except for when I've been buzzing chocolate ice cream 'custard' in my new ice cream maker!

Yes, today is a lazy shuffle round the kitchen day. It is accompanied by simple food like this easy egg & chicken salad. It's high in protein so I won't need to nibble at my baking endeavors (but I will anyway), low in fat (to make p for the nibbling) and simply scrummy, oh, and it's gluten free - of course!

So, relax, have a cuppa read a magazine or go bake a cake after you've put a few eggs on to boil and make this easy peasy egg & chicken salad.

Simple Egg & Chicken Salad

For One

Handful of baby cos leaves, washed

2eggs

1 small chicken breast

1tblspn mixed herbs

salt + pepper

Simple Mustard Mayo Dressing

2tblspn gluten free mayonnaise

1/2tsp seeded or french mustard

1/tsp gluten free Worcestershire sauce

Coat the chicken breast in the mixed herbs and a little salt and pepper. Pan fry.

Meanwhile place the eggs in a pot and cover with cold water. Bring bring to the boil then reduce heat slightly cook for approximately 10minutes for a hard egg, less for a softer one. Rinse under cold water and peel.

To make the dressing combine all the ingredients in a small bowl and whisk with a fork. Add pepper to taste. Check seasoning and adjust to your liking.

Cut the cooked chicken into piece and place on the freshly washed leaves add the chopped egg, pour over or toss in the simple dressing and season with salt and pepper.

Enjoy!

Capsicum & Sausage Pasta with Ricotta (NF)

Spring is here in Oz. Naturally, this means beers, barbeques, salads and sausages. The latter of which were laying around in my fridge waiting to be eaten midweek. I love sausages. Hot. Meaty. Gluten Free (of course!). Barbecued with onions and a little barbeque sauce in some (now gluten free) bread. Don't forget that gluten free beer, short shorts, sunscreen and a backyard of men barricking for different ports teams too!

Yes. I love my barbeques. This recipe, funnily enough, isn't to do with barbeques (oops!) but it IS to do with sausages...because what do you do when you've got a dozen in your fridge and don't feel like a hot dog (because your man isn't really a fan of 'snags' and is slightly allergic to onion?) plus youe don't have any potatos to make bangers and mash? Well.... you get a little more creative,a little spicy and make Capsicum & Sausage Gluten Free Pasta with Ricotta and my gosh this was delicious. Better yet - the man lapped it up!

Capsicum & Sausage Pasta with Ricotta

250g Gluten Free Pasta

500mls (2cups) Gluten Free Pasta Sauce

4 Gluten Free sausages

6-8 button mushrooms, washed, sliced

1 red capsicum, chopped

1/2 onion, diced

handful of kalamata olives, whole or sliced

1 red chilli to taste or 1tblspn gluten free sweet chili sauce

Boil a large pot of water and cook the gluten free pasta according to the instructions. Drain with hot water.

Meanwhile, cook the sausages until just done and remove from frypan and slice thickly.

Heat a tablespoon olive oil in the warm frypan and add the onion and cook until soft. Add the mushrooms and capsicum and saute lightly. Add the gluten free pasta sauce and stir until warmed through. Add the olives and chilli and sausage. Stir and add the cooked gluten free pasta. Heat on a low heat until hot.

Spoon into bowls and top with some fresh ricotta cheese and pepper.

Ham & Pesto Wraps

Gluten Free Scallywag_Wrap Ham N Greens_Cut

I'm on a bit of a health kick.

After a week of living it up in Sydney - gluten free cookies, gluten free pancakes for breakfast and far too many desserts, I feel I need to have some more greens in the coming weeks. Moving offices at work I realise I'm not aware of local gluten free choices and I make sure I take my own gluten free lunch and some naturally gluten free snacks every day to get me through. (because lets face it, I'm really not a happy camper when I'm hungry)

It's not as easy for us Coeliacs to just pop down to the local lunch bar and grab a sandwich during our break. We have to be organised. Know who has gluten free options available - are the dressings on salads gluten free? Do you use sperate/clean cutting boards and knives? The list is endless, but, if you're organised you can save your hard earned cash AND have a delicious gluten free lunch!

Wraps are such an easy lunch and there are so many possibilities - this week I've had left over roast lamb with roasted pumpkin and carrot with a little baby spinach and cheddar. Plus sandwich toasters at work are so easy to wipe down and toast your gluten free wrap in for a warmer winter lunch.With endless filling possibilities and the ease of filling and wrapping in the mornings make them a great healthy gluten free lunchtime option. Plus looking just like 'normal' wraps they're great for the kids lunchboxes! 

Gluten Free Scallywag_Wrap Ham N Greens_bite

Gluten Free Wraps - Ham & Pesto

Gluten Free Wraps - I used the Old Time Bakery - Gluten Free Organic

Gluten Free shaved ham

Basil Pesto

Mayonnaise - check it's gluten free!

Baby Spinach

Cheddar cheese - sliced

Spread a dollop of the pesto and mayonnaise onto your wrap. Top with a large handful of spinach, some shaved ham and cheese. Season with salt and pepper as desired.

Tightly roll up your wrap. Cut and wrap in glad wrap for lunch later on or wrap in some baking paper and toast in a sandwich toaster, cut and eat immediately. (Obviously not too quickly or the melted cheese will burn your mouth!)

Note: If your wraps aren't very soft, you can soften them up using the following technique.

Heat a large frypan. Once warm add a tablespoon of warm water and swish around the pan, if it evaporates before adding the wrap then add a little more. Add the wrap and cover with lid for 30seconds or so. Remove wrap and use immediately.

Fried Rice (NF)

Gluten Free Scallywag_Fried Rice

I could live off of rice. I think. Something about the texture and the flavour possibilities. Curry. Pilaf. Risotto. Stir Fry. Fried Rice.

There are many dishes I haven't tried like pilaf & paella but I will. Eventually. Right now we're eating lots of fresh, crunchy stir fries and trying new (and sometimes a little too hot - I'm a mild kinda gal) curries from my man's new curry cookbook. My favourite rice dish to cook is definitely fried rice. I love all the veggies and the flavour of the bacon. Yep, bacon. My fried rice isn't exactly traditional infact it has some unusual spices. But, hey it's the wayIlike it and that's what matters right? My little gluten free tastebuds (and tummy!) Well, I suppose it helps that my family and best friend request it often when they visit! I hope you enjoy it as much as them - if not, well change it til you do!

Gluten Free Scallywag_Fried Rice in wok

--- I interrupt this communication ---

Excuse me just a moment, but I have to announce that Perth has just had the craziest stormof (possibly) all time. Skylights, windows and windscreens of cars have been smashed in thanks to the tennis ball sized hail that flew across the city at approximately 130km/hour. Our office is partially flooded and the roads are green with leaves that have been stripped off of their, now bare, branches and emergency services and insurance companies will have some busy days ahead. Wow. This was rather intense for poor little ol' Perth and is the reason I'll be investing in some Wellingtons soon!

River Roads: Perth Storm 22 March 2010

Gluten Free Scallywag Fried Rice:: Gluten Free Recipe

1-2cups rice

1/2 brown onion, diced

4 bacon rashers, diced

broccoli florettes

2 carrots, diced

1cup peas, cooked

1cup corn, cooked

4-5eggs

1/2 cooked chicken or pan-fried chicken breasts, shredded

2-3Tbslpn Gluten Free soy sauce

1tsp ginger

1tsp garlic

1/4tsp ground cumin

1/4tsp ground coriander

Pinch cayenne pepper

Vegetable oil

Cook rice according to your preferred method (we use a

rice cooker

), until just undercooked. Allow to cool. I actually find rice from the night before works best in this.

Stir fry the carrot and broccoli in a large wok (I have a

scanpan

one) and remove from pan. Whisk eggs and add to hot pan, scramble until just done. Remove from pan.

Heat a tablespoon of oil and add onion and bacon and fry until browned. Add rice ans heat through. Add all remaining ingredients and those cooked earlier. Stir fry until hot and if you wish a little crispy in sections (these are the bits my mum loves and often the first picked out of the wok)

Serve  immediately.

This is so easy to make just cook and combine. Add whatever is in your fridge diced zucchini and capsicum - delish! I often make extra for lunches and enough to freeze for a 'slack dinner' later in the month. It freezes very well, just defrost and refry in a little olive oil for a healthy and nutritious meal.