October 27, 2014 --- Leave a Comment
Before my oldest daughter went back to college, all my children were complaining about the “same old same old” sandwiches. “Why can’t we have chicken salad?” one asked, adding, “I’m tired of tuna salad.”
“Because,” I answered logically, “I need to roast or boil a whole chicken, skin, bone and cool it to make chicken salad.”
“But,” added she-who-shall-remain-anonymous, “Do you have to cook the whole tuna fish, skin, bone and cool it?”
“No I replied. It comes in a can.”
“So does chicken,” countered the child of mine who should be majoring in debate.
That got me thinking: why not canned chicken? It is a great convenience, several brands are gluten free. Canned chicken is not expensive, and, combined with ready-to-use chopped onions, celery and carrots, and gluten-free mayo, I would have the makings for instant chicken salad. So would my kids, including my college-age daughter.
Aldi’s grocery store carries Brookdale brand, which is labeled gluten free; its sibling grocer Trader Joe’s carries its own brand. While not labeled gluten free the ingredients clearly are. And many grocery stores carry both fresh and frozen finely chopped onions, carrots and celery. I’m partial to Trader Joe’s Mirepoix, i.e. chopped fresh celery, onions and carrots. It comes in a 14.5-ounce container and has many uses. If I have more than I need I usually freeze the unused portion.
Speaking of Trader Joe’s, I just learned they have a list of all their gluten-free products available on request; just ask, they will print one for you.
Back to the chicken-salad sandwich: the recipe makes enough for four large double-faced sandwiches or four heaping chicken melts. And it goes together in, literally, minutes. My family likes the flavor of dried thyme. It enhances the flavor, especially after the salad has been refrigerated for a couple hours. If your kids, or other finicky family members, object to “bits” in their chicken salad, just whiz the diced onion, celery and carrots in the food processor for a few second. The bits will become invisible in the salad.
Yield: 2 cups
- 1 (12.5-ounce) can chicken breast meat, drained
- 6 rounded tablespoons ready-to-use diced onion, celery and carrots
- 6 level tablespoons gluten free mayonnaise
- ½ teaspoon salt
- ¼ teaspoon dried thyme, optional
- Sliced tomatoes, as needed, optional
- 4 slices of American cheese or nondairy alternative, for chicken melts
- Transfer the chicken to a medium bowl and break up the pieces with a fork into flakes. Add the onion, celery and carrots, mayonnaise, salt and thyme if using.
- Mix well. Use right away or cover and refrigerate for up to two days.
- Spread ½ cup on one slice of plain or toasted White Sandwich Bread or purchased gluten-free white bread. Add sliced tomatoes if using. Top with second slice of bread.
For chicken melts, toast one-half of a Hamburger Bun (recipe in Cooking for Your Gluten-Free Teen), or purchased gluten-free bun. Top with ½ cup of chicken salad. Add 1 slice of cheese and broil or bake until cheese melts. Serve with knife and fork. Serve both sandwiches with Cole slaw and chips.
October 20, 2014 --- Leave a Comment
As previously mentioned, my kids prefer “white” bread rather than whole grain or any other variety. They like it for toast, for French toast, for sandwiches. My challenge was to make white sandwich bread using the protein-rich Gluten-Free Bread Flour I had just developed. That flour has about one-fourth quinoa flour, which is very high […]
October 14, 2014 --- Leave a Comment
As promised in last week’s blog, I baked sandwich bread from the GF Bread Flour. I used the bread machine because, for me, it is a great convenience and time saver. I also offer directions for using a bread pan and baking it in a conventional oven. The bread turned out golden and flavorful with […]
October 8, 2014 --- 1 Comment
For years now I have been trying to bake everything—yeast breads (which includes sandwich bread, rolls and pizza dough), quick breads (which includes banana bread, pancakes, waffles, biscuits, muffins), and finally desserts (which includes cakes, cookies, donuts)—using one gluten-free flour. The first flour I developed in Cooking for Your Gluten-Free Teen actually works pretty well. […]
September 30, 2014 --- Leave a Comment
Let’s talk Turkey. I realize Thanksgiving is at least one month away. What I want to talk about turkey is not for Thanksgiving. Have you noticed all the different year-round cuts of fresh and frozen uncooked turkey now available in supermarkets? To name a few: boneless skinless turkey breast; turkey breast steaks, boneless turkey breast […]
September 25, 2014 --- Leave a Comment
As promised (when the gluten-free gnocchi series was interrupted by the recipe for stuffed peppers for my returning-to-college daughter), here is the last gnocchi recipe. I call it “Roman Style” because there is a traditional Italian recipe that combines regular gnocchi with potatoes. The combination is doubly tasty, so I developed a recipe along those […]