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Question #91472 posted on 07/05/2018 11:24 p.m.
Q:

Dear 100 Hour Board,

What is your favorite gluten-free recipe? (either naturally GF or by making substitutions / using special ingredients)

-She

A:

Dear you,

Corn tortillas are so yummy and are typically gluten free. They're also incredibly simple. You literally just need masa corn flour, hot water, and some salt. If you want here's a recipe, and a video. Enjoy your delicious corn tortillas!

Peace,

Tipperary

A:

Dear She,

Most of what I cook is naturally gluten free, because I just don't cook things with a lot of grains, but one of my all-time favorite recipes is balsamic chicken! It's a crockpot recipe, it's super easy, and it tastes so freaking good. 

To make this recipe, you need:

  • 2 (or more) chicken breasts
  • 2 tbsp olive oil
  • 2 cans diced tomatoes
  • 1 thinly sliced onion
  • 4 cloves garlic
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp dried rosemary
  • 1/2 tsp dried thyme
  • Salt and pepper to taste
  • 1/2 cup balsamic vinegar

Drizzle the olive oil in the bottom of the crockpot, and add the chicken breasts (seasoned with salt and pepper) on top. Top with spices, onion, and tomatoes (adding the tomatoes last). Cook on high for about 4 hours. This makes the most tender, juicy, delicious chicken I've ever had, and I make it pretty much any time we invite anyone over for dinner. I hope you enjoy it!

-Alta

A:

Dear Her,

I rarely use recipes when cooking, but rather just throw things together and hope the result is good. What I'm going to share with you is a successful culinary venture, but I'm afraid I won't include any measurements because I always cook according to what feels right.

Start off with sauteing some chicken in clementine juice with salt, pepper, and paprika (and possibly a hint of Italian seasonings like oregano) to taste.  Slice some number of strawberries and apples extremely thinly. Particularly cut the apple like you want to be able to see through it. If you're feeling it, you could also add clementine segments. Next comes the dressing. For this, I'll combine either clementine or lime juice with olive oil, herbs (normally Italian), and whatever fancier cheese (which only excludes cheap yellow cheeses by college standards) I happen to have on hand (normally feta or Parmesan).

Finally is the assembling: throw a good amount of spinach in a bowl, add all the dressing and coat the spinach evenly with it by mixing it around with tongs. After that, put the dressing-coated spinach on a plate, and artfully place the chicken, strawberries, apples, and some more cheese on top. 

~Anathema

A:

Dear she,

This is the best stuff to just have on hand all the time. I often make this on Sundays and then cook with the left overs for the rest of the week. Rice + corn tortilla + pico + a lime wedge is the best vegetarian meal I have ever prepared. I'll put it in my eggs the next day, cook chicken/fish in it. It's nice to have ready for random movie nights, ministering visits, or like if avocados go on sale and you know you would have to use them literally within HOURS. Then I add the pico to the mashed avocados, thrown in extra lime and cumin. SALE GUAC. It's the best. My best friend is gluten intolerant and I like to feed people so I've had a lot of practice working around gluten. He likes the guacamole better but that doesn't stop him from eating ALL my pico in one sitting when I'm not even home.

PICO DE GALLO

Short recipe: tomatoes, jalepeno, cilantro, onion, lime, salt and chili pepper. chop it all up how you like and mix it together. yum.

The long recipe:

4-5 tomatoes: I like the kumatos actually. They're expensive but have a really robust flavor (man I hate that word.) If you don't want to spring for the kumatos, try and get smaller/mid sized tomatoes that are nice and red (local grown usually do the trick actually. Smiths sells some local that are way good). The tomato decides the flavor of the pico more than any other ingredient, so pick good ones that aren't just all water. Sometimes I get cheaper tomatoes to add to the kumatos to make them go farther. 

1 jalapeno: remove the seeds. Sometimes I'll add a few seeds. The jalepeno should be chopped as finely as possible or pureed, the seeds especially. I also mash some of it with the side of my knife.

1 bunch of cilantro: I use probably a bit more than half the bunch for one batch. I use all the leafyness and into the stems a little bit (the stems actually have a lot of flavor, but not as nice a texture. chop it real good and you can use as much as you want.) I'll chop most of it finely but leave some leaves a little bigger b/c they're pretty. Mashing some with the side of your knife is good here too (also called 'bruising')

1/2 onion: Dice. I just don't like onions that much. You can use more. 

1 key lime: juice them into the pico to taste. Sometimes you can get a little more juice if you microwave the lime for 10-20 seconds first. Do that BEFORE you cut it. Open limes in the microwave often spark.

garlic salt to taste: real garlic is great too if you have it. sometimes you will want to use straight garlic or straight salt to keep a balance, rather than adding more and more garlic salt. It depends on what you like, and how strong your onions are, how flavorful the tomatoes are etc

chili powder to taste: Or just whatever basic "spicy" thing you happen to have. 

Sometimes a little bit of vinegar is a nice touch. If I need it to be heartier I'll add some canned black beans (rinsed) and throw in some extra salt. Then we obviously eat it with whatever stale tortilla chips we have leftover from break the fast.

Babalugats