some recipes to share

[Guest guest]

I thought I'd contribute a few recipes that have been big hits with my family

and to the company that we've served them too. These recipes have been in my

files long before we became GFCF, so they were tried and true.

I recently served a Caribbean/tropical style dinner to our ABA team that went

over really well. It consisted of the jerked chicken and black bean rice salad

recipes below, plus fruit salad (pineapple, cantelope, grapes, strawberries and

bananas) and the yummy coconut quick bread from Special Diets for Special Kids.

Everyone who has tried the coconut bread has asked for the recipe. To boost the

coconut flavor, I used coconut milk as my milk substitute in the recipe.

Now for the recipes!

Here are the two recipes.

Jamaican Jerk Chicken

6 green onions, chopped

1/2 cup olive oil

1/2 cup orange juice

1/4 cup rice wine or white vinegar

1/4 cup soy sauce

1 tsp. crushed red pepper flakes

2 T molasses or 1 T brown sugar

1 T minced ginger root

2 tsp. allspice

2 tsp. thyme

2 large cloves garlic, minced

1 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. black pepper

1/4 to 1/2 tsp. cayenne pepper

6 boneless, skinless chicken breasts (marinade makes enough to do about a dozen)

In resealable plastic bag with slider closure, combine all ingredients except

chicken. Close bag securely and shake to combine thoroughly. Add chicken and

close, moving chicken around to cover all pieces with marinade. Refrigerate 2

to 8 hours.

Grill or broil 7 to 8 minutes per side until no longer pink in c enter. Brush

frequently with marinade during first half of cooking. Be sure to discard

leftover marinade.

Black Bean and Rice Salad

For dressing:

1/2 cup olive oil

6 T fresh lime juice

2 T white wine vinegar

1 to 2 tsp. minced garlic

1 T dried oregano

2 tsp. Dijon-style mustard

2 tsp. ground cumin

For salad:

1 cup uncooked basmati rice

1 3/4 cup water

1 tsp. salt

1 tsp. olive oil

1 1/4 inch slice fresh ginger, peeled

1 15-oz can black beans, rinsed and drained

1/2 cup shredded carrot

1/2 cup sliced celery

1/4 cup sliced green onions

To prepare dressing: Combine dressing ingredients in small covered container;

shake to blend.

To prepare salad: Place rice, water, salt, oil and ginger in large

microwave-safe dish. Cover; microwave on high for 5 minutes. Stir, cover and

microwave on medium (50 percent) for 15 minutes. (I actually needed to cook

rice for another 5-10 minutes to get all the water to absorb). Discard ginger.

Let rice cool to room temperature.

Combine cooked rice, beans, carrot, celery and green onions in large bowl. Add

3/4 cup dressing, tossing to coat. Refrigerate remaining dressing. Cover

salad; refrigerate several hours or overnight. Toss with remaining dressing

just before serving if salad appears dry.

4-8 servings

Note: you can find basmati rice in a regular supermarket, but for the best

quality and price, try a market that sells Indian and/or Pakistani products

Enjoy!

mom to (26 mos) and Siobhan (11 mos), both ASD