Fit for my Fork

Fit food, fit body, fit mind!


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A Gluten-Free Diamond Jubilee Part 1

I feel for everyone standing along the Thames today watching the river pageant and flotilla for the Diamond Jubilee. It is absolutely pouring rain here. :(

At least any picnickers among the tens of thousands of spectators probably have a nice Coronation chicken sandwich to comfort them as they wait for the Queen to arrive on her float.

Coronation chicken was a dish devised in 1953 to mark the Queen’s coronation. An ‘updated’ version with ginger and lime was created in 2002 for the Queen’s golden jubilee, and now that we are celebrating the diamond jubilee, I’m sure both recipes have been packed into thousands of sandwiches around the country as people celebrate at street parties and in London along the banks of the Thames.

I love coronation chicken. It’s creamy and spicy and sweet all at once. It’s used mostly as a sandwich filler now, but the original coronation chicken was served with rice.

I whipped up some coronation chicken for our picnic yesterday and it was a hit! With containers of coronation chicken available all over the place (it is very popular over here), it isn’t necessary to make your own, but it’s an easy recipe and it tasted fantastic.

If you are avoiding gluten for health or dietary reasons, this recipe is gluten-free if you make sure your ingredients are as well. I don’t have a gluten intolerance but I find gluten makes me really bloated sometimes. I feel much better if I include less of it in my diet. With all the other tasty goodies going around this weekend, I thought I’d post a couple gluten-free recipes for those that want to or have to avoid it, since it is likely to be pretty prevalent in the jubilee celebrations!

Coronation Chicken

Adapted from this recipe in the Guardian

Ingredients (makes about 2 1/2 cups)

3 boneless, skinless chicken breasts or 4 steaks
1/2 tsp cinnamon or a cinnamon stick
a pinch of salt
1/2 tsp pepper
1 bay leaf
1/2 tsp tumeric
1 tsp-size piece of peeled fresh ginger

2 tbsp mango chutney (Patak’s is gluten-free, be sure to check label)
3 tbsp greek yogurt
3 tbsp mayo (Hellman’s is gluten-free, or you can make your own)
1 tbsp curry powder (we used hot!)
1/2 tsp Lea & Perrins Worcestershire sauce
small handful chopped dried apricots, sultanas, or raisins (or a combination)
handful chopped fresh coriander

Add the cinnamon, salt, pepper, bay leaf, tumeric, and fresh ginger to a pot of simmering water. Poach your chicken breasts in the water for 15-20 minutes depending on their thickness. If you are using chicken breast steaks, they should only take about 10 minutes.

Meanwhile, mix together all other ingredients in a large bowl.

Once the chicken is cooked, remove it from the hot water and allow to cool. Also remove the hunk of fresh ginger from the pot. Shred or chop the ginger and chicken and add them to your sauce ingredients.

Toss all ingredients together until the chicken is well coated.

Serve with rice, in a sandwich (with gluten-free bread), or over a bed of greens.

As you can see, mine doesn’t have coriander (also known as cilantro) in it, but I would recommend adding it if you have some handy. 

With extra slivered almonds on top for additional crunch.

It’s really hard to make coronation chicken look appetizing, but trust me when I say it tastes absolutely delicious!

I made two batches of coronation chicken – one with dried apricots and one with raisins. I can’t decide which I prefer and both are good, so just use whatever you have in your cupboard.

I’ll be back tomorrow with another gluten-free Diamond Jubilee recipe. I’m really excited for that one (even more so than the coronation chicken!) and I hope you’ll like it!


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Sam’s Avocado Adventure

Until about a month ago, I had never had an avocado. I hadn’t even tasted guacamole. I decided as a kid that anything that green should be left alone, so I avoided it and stuck with the salsa and sour cream with my nachos (mixed together into a pink puddle on my plate, naturally).

We had some good guacamole at this total dive of a bar earlier this year. I tried it – hesitantly – and really liked it. It made me think that maybe it was time to give avocado a chance.

With all the great Cinco de Mayo recipes popping up in the blogosphere, inspiration hit me this week and I picked one up at the grocery store.

It sat on the shelf all week. Honestly, I was a little afraid of it.

Yep, this harmless little thing totally intimidated me.

Today I decided to finally man up (MAN UP!) and make something with it.

I decided to use half for a Green Goddess dressing for raw vegetables. With the other half, I made Averie’s Cheater’s Guacamole.

The dressing was easy and is absolutely delicious. I didn’t have parsley or tarragon, so I only used basil. I thought the basil complemented the smoothness of the avocado well on its own though; they’re definitely a good match. I didn’t have any anchovies either, so I added a pinch of salt instead.

Another thing I am trying to eat more of is Greek yogurt, but I don’t like it all that much on its own. Using it in this dressing means I’m getting a little dose of healthy fat and protein every time I dunk. I’m pretty pleased about that!

In my head I keep thinking of this as Greek Goddess dressing.

The guacamole was super easy. I didn’t even have to chop up an onion or end up with garlic fingers, which seems to happen regardless of whether I use a garlic press or not.

I don’t have any tortilla chips or corn chips in the house at the moment, so I’ve saved half in case I go to the store tomorrow and can pick some up. Dubsy loves guacamole, so I know he’ll be happy to test it out!

The other half of my guacamole was used with my dinner tonight, Turkey and Sweet Potato Enchiladas. I didn’t bother with the gluten-free tortillas because I was feeling pretty lazy by the time I got around to cooking. I just threw the sauce ingredients in the frying pan with the turkey, onions, and sweet potato, and called it a meal.

I don’t know why I avoided avocados for so long. They really aren’t anything to be afraid of! I’ve seen a lot of Primal smoothie recipes that include avocado, so maybe I’ll try adding it to my smoothie next time I buy one.

Next adventure? Artichokes, which I have only ever had in a dip (and loved).

What’s your favourite avocado recipe? Is there any vegetable you’ve always been a bit intimidated by?

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