Tuesday, October 18, 2011

Easiest GFCF Sauce Ever

I get asked this question a lot: What in the world do you feed your children? My husband came up with the standard reply, Water and air! Well, we obviously feed our children because they are growing like Amazonian weeds. I can tell you that GFCF cooking doesn’t have to be hard. In fact, it can be easy. Yes, really it can!
All you have to do is focus on the protein, vegetables and fruit. Everything else is optional. I don’t have time to bake GFCFEFSFNF bread (for those of you confused by this, it means gluten-free, casein-free, egg-free, soy-free, nut-free) or make delectable treats all the time. So, I always start with whole, fresh ingredients like fruits and vegetables and a nice protein.

Last night for dinner, our protein of choice was organic chicken breast. My husband put in a request for the broccoli and carrots I had just brought home from the grocery store. He also said he had a hankering for quinoa.

Quinoa, by the way, is the bonus ingredient. We could have had dinner without it, but it makes a nice addition to the meal. It can be used in lieu of rice, pasta, or other side dish. And, if you don’t want an animal protein, quinoa is a wonderfully complete vegetarian protein.  

So, we chose our key ingredients: chicken, broccoli, carrots and quinoa. The question then became, how do I tie these ingredients together? I knew I could accomplish something great with a simple and flavorful sauce. I looked through my cupboard and saw the answer to my dilemma. I was about the make the easiest sauce ever. And, it truly was. I only needed a can opener. And, oh boy, was it tasty!

Easiest. sauce. ever.

I warmed up 1 can of light coconut milk and 1 can of organic tomato sauce, mixing in the steamed veggies and sautéed chicken. We served the saucy mixture over a bed of quinoa and, voila! Dinner was served! Everyone loved it…kids included. (Oh, and in case you were wondering, the boys had some dehydrated apple slices for dessert.)

Now, compared to most Julia Child-esque sauces, my sauce was a bit runny. But, the soupy consistency was easily soaked up by the quinoa, giving it great flavor. Besides, we’ve been on a huge soup kick now that fall is finally in the air. If you want your sauce to be a bit more elegant and less runny, you could: reduce it by simmering it longer, omit the tomato sauce and use a small can of tomato paste instead, or even thicken it with something like tapioca starch.

The possibilities are endless with this awesome, simple, and tasty sauce. Try it sometime soon! You’ll thank me for the shortcut.
Oh, and if you would like some great tips on starting the GFCF diet, check out the guest post I wrote about this very subject!
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