3 T butter, melted
1 cup flaked coconut
2 t curry powder
4 boneless skinless chicken breast halves
1/4 t salt
1 cup apricot preserves, warmed
1. Place butter in a shallow bowl. In another shallow bowl, combine the coconut and curry powder. Dip chicken in butter then coat with coconut mixture
2. Place in a greased 9x13 baking dish. Sprinkle with salt. Bake uncovered at 350 degrees for 30-35 minutes or until chicken is cooked through. Serve with preserves.
February 1, 2012
Basil Pressed Potatoes
2 lbs baby red potatoes
3/4 cup EVOO
salt and pepper
1/2 cup fresh basil
1 clove garlic
1. Boil potatoes until fork tender. Drain.
2. Toss with 1/4 cup EVOO, salt, and pepper.
3. Press 1/4 inch thick with a drinking glass.
4. Bake on lined baking sheets at 400 degrees until crisp, 25 minutes.
5. Puree basil, garlic, and 1/2 cup EVOO. Drizzle over potatoes.
3/4 cup EVOO
salt and pepper
1/2 cup fresh basil
1 clove garlic
1. Boil potatoes until fork tender. Drain.
2. Toss with 1/4 cup EVOO, salt, and pepper.
3. Press 1/4 inch thick with a drinking glass.
4. Bake on lined baking sheets at 400 degrees until crisp, 25 minutes.
5. Puree basil, garlic, and 1/2 cup EVOO. Drizzle over potatoes.
Cinnamon Baked French Toast
1 loaf gluten free bread
8 whole eggs
2 cups milk
1/2 cup heavy whipping cream
3/4 cup sugar
2 tablespoons vanilla
1/2 cup gluten-free flour (any will be fine)
1/2 cup firmly packed brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1 stick cold butter, but into pieces
fresh fruit (optional)
1. Grease 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan.
2. Mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge several hours or overnight.
3. In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and but into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.
4. When you're ready to bake the casserole, preheat oven to 350 degrees. Remove casserole from oven and sprinkle crumb mixture over the top. (If you're using fruit, sprinkle on before the crumb mixture.) Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.
5. Scoop out individual portions. Top with butter and drizzle with maple syrup.
Recipe from The Pioneer Woman:
http://thepioneerwoman.com/cooking/2010/05/cinnamon-baked-french-toast/White Chicken Chili
1 T Extra virgin Olive Oil
1 lb boneless chicken, cubed (about 3-4 boneless, skinless breasts)
1 medium onion, diced
3-4 cloves garlic, minced
2 cans Great Northern Beans
1 3.5 oz can green chilies
1/2 t cumin
1/2 t dried oregano leaves
1/2 t coriander
1/2 t salt
fresh cracked pepper
1 lime
1/2 C chopped cilantro
1 medium onion, diced
3-4 cloves garlic, minced
2 cans Great Northern Beans
1 3.5 oz can green chilies
1/2 t cumin
1/2 t dried oregano leaves
1/2 t coriander
1/2 t salt
fresh cracked pepper
1 lime
1/2 C chopped cilantro
1 32oz box chicken broth
Condiments:
Sour cream
Chopped cilantro
Pepperjack or Jack cheese, shredded
Avocado
Tortilla Chips
Recipe from Our Best Bites: http://www.ourbestbites.com/2008/09/white-chicken-chili/
Condiments:
Sour cream
Chopped cilantro
Pepperjack or Jack cheese, shredded
Avocado
Tortilla Chips
1. In a large pot, heat olive oil. Add chopped onion and cook for about 2 minutes- just until it starts to become translucent. While onions are cooking, drain beans and rinse with cold water and set aside. Sprinkle chopped chicken with a little salt and pepper and add to pot. Add garlic as well. Cook until there’s no more visible pink on the chicken, probably 3-4 minutes.
2. Then add green chills- along with all of the juices in the can. Add beans, cumin, oregano, coriander, salt, and a few turns of fresh cracked pepper. Stir to combine and then add chicken broth.
3. Bring to a boil and reduce heat to a simmer. Simmer uncovered for 10-15 minutes. Remove from heat and add the juice from one lime and the 1/2 C chopped cilantro. Add salt and pepper to taste.
4. Ladle into bowls and top with sour cream. Serve with condiments.
Graham Crackers
I've made good cheesecake with 'Nilla Wafer crumbs and snickerdoodle crumbs, but sometimes I really just want graham cracker crumbs. That's why I was really excited to find this recipe in the book "Gluten Free Baking" by Rebecca Reilly.
1 cup tapioca starch
1 cup brown rice flour
1/2 cup corn starch
1/2 cup packed brown sugar
1 3/4 teaspoon baking powder
3/4 teaspoon xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon salt
7 tablespoons unsalted butter, chilled and cut into pieces
3-4 tablespoons cold water
3 tablespoons honey
1 teaspoon gluten free vanilla
1. Mix together flours, sugar, cinnamon, baking powder, xanthan gum, baking soda, and salt.
2. Using your fingertips, work the butter into the dry ingredients.
3. Stir in 3 tablespoons of water, the honey, and vanilla. If the dough is too dry, add in a little more water, 1 teaspoon at a time.
4. Gather the dough into a soft, manageable ball. Refrigerate for at least one hour.
5. Preheat oven to 325 degrees. Lightly grease a cookie sheet and line it with parchment paper.
6. Option 1 (for crumbs): roll out the dough to 1/4 inch thickness on cookie sheet. Option 2 (for 'smores etc): roll out dough to 1/4 inch thickness then cut into 2x3 inch pieces. For both options, prick all over lightly with a fork.
7. Cook 12-15 minutes or until golden brown. Let the cookies cool slightly before transferring to a cooling rack. Repeat with the remaining dough.
1 cup tapioca starch
1 cup brown rice flour
1/2 cup corn starch
1/2 cup packed brown sugar
1 3/4 teaspoon baking powder
3/4 teaspoon xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon salt
7 tablespoons unsalted butter, chilled and cut into pieces
3-4 tablespoons cold water
3 tablespoons honey
1 teaspoon gluten free vanilla
1. Mix together flours, sugar, cinnamon, baking powder, xanthan gum, baking soda, and salt.
2. Using your fingertips, work the butter into the dry ingredients.
3. Stir in 3 tablespoons of water, the honey, and vanilla. If the dough is too dry, add in a little more water, 1 teaspoon at a time.
4. Gather the dough into a soft, manageable ball. Refrigerate for at least one hour.
5. Preheat oven to 325 degrees. Lightly grease a cookie sheet and line it with parchment paper.
6. Option 1 (for crumbs): roll out the dough to 1/4 inch thickness on cookie sheet. Option 2 (for 'smores etc): roll out dough to 1/4 inch thickness then cut into 2x3 inch pieces. For both options, prick all over lightly with a fork.
7. Cook 12-15 minutes or until golden brown. Let the cookies cool slightly before transferring to a cooling rack. Repeat with the remaining dough.
Macaroons
This recipe is from my amazing roommate Amber. It's super easy and delicious, unless you get distracted talking/entertaining and burn them like we usually do. Remember to set the time when you make them!
1 bag baking coconut (the blue bag)
1 bag chocolate chips (or approximately 2 cups - or more if you love chocolate)
1 dash salt
1 can sweetened condensed milk
1 egg white
1. Preheat oven to 350 degrees.
2. Mix all ingredients together in a bowl.
3. Line a cookie sheet with parchment paper.
4. Drop dough onto parchment paper by large spoonfuls.
5. Bake for approximately 10 minutes until the edges of the cookies are golden.
1 bag baking coconut (the blue bag)
1 bag chocolate chips (or approximately 2 cups - or more if you love chocolate)
1 dash salt
1 can sweetened condensed milk
1 egg white
1. Preheat oven to 350 degrees.
2. Mix all ingredients together in a bowl.
3. Line a cookie sheet with parchment paper.
4. Drop dough onto parchment paper by large spoonfuls.
5. Bake for approximately 10 minutes until the edges of the cookies are golden.
How to Make Gnocchi
2 pounds whole baking potatoes
2 cups brown rice flour
1/2 cup tapioca flour
2 teaspoons xanthan gum
2 large eggs, beaten
1 teaspoon salt
Making the Gnocchi:
1. Preheat the oven to 350 degrees.
2. Using a fork, pierce the potatoes in several locations to allow moisture to vent. Place on a baking sheet and bake the potatoes for 1 hour.
3. Cut open the potatoes and allow them to cool for about 20 minutes. Scoop the potatoes out of the skins and put through a potato ricer. If you don't have a ricer, use a wooden spoon to push the potatoes through a mesh strainer or mash the potatoes by hand using a fork.
4. Add the brown rice flour, tapioca flour, xanthan gum, eggs, and salt to the potatoes and mix together to form a ball of dough.
5. Dust a cutting board with brown rice flour. Break off a small piece of dough and roll with your hands into a 1 inch diameter tube. Repeat.
6. Cut the tubes of dough into 1 inch long pieces. Repeat until all the dough is cut.
7. Place the cut gnocchi onto a brown rice flour dusted baking sheet. Freeze the gnocchi on the tray for about 1 hour. After the gnocchi is frozen, you can store it in a re-sealable plastic back or cook it.
Cooking the gnocchi:
1. Bring 5 quarts of salted water to a boild in a large pot. Gently add frozen gnocchi to the water. Cook until the gnocchi rise to the surface of the water, about 5 minutes. Drain the gnocchi before serving.
Serve with your favorite pasta sauce.
2 cups brown rice flour
1/2 cup tapioca flour
2 teaspoons xanthan gum
2 large eggs, beaten
1 teaspoon salt
Making the Gnocchi:
1. Preheat the oven to 350 degrees.
2. Using a fork, pierce the potatoes in several locations to allow moisture to vent. Place on a baking sheet and bake the potatoes for 1 hour.
3. Cut open the potatoes and allow them to cool for about 20 minutes. Scoop the potatoes out of the skins and put through a potato ricer. If you don't have a ricer, use a wooden spoon to push the potatoes through a mesh strainer or mash the potatoes by hand using a fork.
4. Add the brown rice flour, tapioca flour, xanthan gum, eggs, and salt to the potatoes and mix together to form a ball of dough.
5. Dust a cutting board with brown rice flour. Break off a small piece of dough and roll with your hands into a 1 inch diameter tube. Repeat.
6. Cut the tubes of dough into 1 inch long pieces. Repeat until all the dough is cut.
7. Place the cut gnocchi onto a brown rice flour dusted baking sheet. Freeze the gnocchi on the tray for about 1 hour. After the gnocchi is frozen, you can store it in a re-sealable plastic back or cook it.
Cooking the gnocchi:
1. Bring 5 quarts of salted water to a boild in a large pot. Gently add frozen gnocchi to the water. Cook until the gnocchi rise to the surface of the water, about 5 minutes. Drain the gnocchi before serving.
Serve with your favorite pasta sauce.
Chicken Gnocchi Soup
I've been dreaming about this soup for a long time. When I was in graduate school, my roommate Miriam and I made this imitation Olive Garden soup and it was absolutely delicious. When I went gluten free, I searched for gluten free gnocchi but I could never find it. I still can't, but I found a recipe for gluten free gnocchi and I knew I had to make it for this soup.
3-4 chicken breasts, boiled and cubed
2 c. half and half
2 c. chicken broth
1 stalk celery
1 clove garlic
1/2 cup carrot, grated
1 onion diced
1 c. spinach, chopped
1 t. thyme
salt and pepper to taste
16 ounces gnocchi
1 T cornstarch
1. Saute celery, onion, garlic, and carrot over medium heat.
2. Add chicken and chicken stock, half and half, salt and pepper, and thyme. Bring to a boil.
3. Add gnocchi. Simmer for 10 minutes.
4. Add spinach. Simmer for 1-2 minutes.
3-4 chicken breasts, boiled and cubed
2 c. half and half
2 c. chicken broth
1 stalk celery
1 clove garlic
1/2 cup carrot, grated
1 onion diced
1 c. spinach, chopped
1 t. thyme
salt and pepper to taste
16 ounces gnocchi
1 T cornstarch
1. Saute celery, onion, garlic, and carrot over medium heat.
2. Add chicken and chicken stock, half and half, salt and pepper, and thyme. Bring to a boil.
3. Add gnocchi. Simmer for 10 minutes.
4. Add spinach. Simmer for 1-2 minutes.
November 19, 2011
Sweet Potato Skins
2 medium or large sweet potatoes
1 1/2 tablespoons butter
1 shallot, minced
1 bag fresh baby spinach
1/4 cup light sour cream
2 ounces light cream cheese
1 cup chickpeas
1/4 cup shredded mozzarella cheese
salt and pepper to taste
1. Bake sweet potatoes at 350 for 45-60 minutes, or until fork tender.
2. Cut sweet potatoes in half and let cool for 5-10 minutes. While sweet potatoes are cooling, saute the shallots with the butter over medium heat until translucent. Add fresh spinach and heat for 2-3 minutes, until spinach has cooked down. Set aside.
3. Scrape the sweet potato out of the peel, leaving a thin layer inside with the peel so that it can stand up on its own. Mash the sweet potato with the cream cheese and sour cream. Stir in chickpeas, spinach, and salt and pepper.
4. Coat potato skins with a drizzle of oil and bake for about 5 minutes to get a crispier outside. Remove from oven and fill each skin with the sweet potato mixture and top with shredded mozzarella cheese. Bake again for 10-15 minutes, or until cheese is melted and filling is heated through.
Original recipe found here: http://pinchofyum.com/healthy-sweet-potato-skins
1 1/2 tablespoons butter
1 shallot, minced
1 bag fresh baby spinach
1/4 cup light sour cream
2 ounces light cream cheese
1 cup chickpeas
1/4 cup shredded mozzarella cheese
salt and pepper to taste
1. Bake sweet potatoes at 350 for 45-60 minutes, or until fork tender.
2. Cut sweet potatoes in half and let cool for 5-10 minutes. While sweet potatoes are cooling, saute the shallots with the butter over medium heat until translucent. Add fresh spinach and heat for 2-3 minutes, until spinach has cooked down. Set aside.
3. Scrape the sweet potato out of the peel, leaving a thin layer inside with the peel so that it can stand up on its own. Mash the sweet potato with the cream cheese and sour cream. Stir in chickpeas, spinach, and salt and pepper.
4. Coat potato skins with a drizzle of oil and bake for about 5 minutes to get a crispier outside. Remove from oven and fill each skin with the sweet potato mixture and top with shredded mozzarella cheese. Bake again for 10-15 minutes, or until cheese is melted and filling is heated through.
Original recipe found here: http://pinchofyum.com/healthy-sweet-potato-skins
Roasted Butternut Squash Soup and Curry Condiments
For the Soup:
3 to 4 pounds butternut squash, peeled
and seeded
2 yellow onions
2 McIntosh apples, peeled and cored
3 tablespoons good olive oil
Kosher salt and freshly ground black pepper
2 to 4 cups chicken stock, preferably
homemade
1/2 teaspoon good curry powder
For the Condiments:
Scallions, white and green parts, trimmed and sliced diagonally
Flaked sweetened coconut, lightly toasted
Roasted salted cashews, toasted and chopped
Diced banana
1. Preheat the oven to 425 degrees F. Cut the butternut squash, onions and apples in 1-inch cubes. Place them on a sheet pan and toss with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Divide the squash mixture between 2 sheet pans and spread it in a single layer. Roast for 35 to 45 minutes, until very tender.
2. Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, put them through a food mill fitted with the medium blade. (Alternatively, you can place the roasted vegetables in batches in a food processor fitted with the steel blade. Add some of the chicken stock and coarsely puree.) When all of the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup. Add the curry powder, 1 teaspoon salt and 1/2 teaspoon pepper. Taste for seasonings to be sure there's enough salt and pepper to bring out the curry flavor. Reheat and serve hot with condiments either on the side or on top of each serving
Recipe from the Barefoot Contessa found here: http://www.foodnetwork.com/recipes/ina-garten/roasted-butternut-squash-soup-and-curry-condiments-recipe/index.html
3 to 4 pounds butternut squash, peeled
and seeded
2 yellow onions
2 McIntosh apples, peeled and cored
3 tablespoons good olive oil
Kosher salt and freshly ground black pepper
2 to 4 cups chicken stock, preferably
homemade
1/2 teaspoon good curry powder
For the Condiments:
Scallions, white and green parts, trimmed and sliced diagonally
Flaked sweetened coconut, lightly toasted
Roasted salted cashews, toasted and chopped
Diced banana
1. Preheat the oven to 425 degrees F. Cut the butternut squash, onions and apples in 1-inch cubes. Place them on a sheet pan and toss with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Divide the squash mixture between 2 sheet pans and spread it in a single layer. Roast for 35 to 45 minutes, until very tender.
2. Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, put them through a food mill fitted with the medium blade. (Alternatively, you can place the roasted vegetables in batches in a food processor fitted with the steel blade. Add some of the chicken stock and coarsely puree.) When all of the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup. Add the curry powder, 1 teaspoon salt and 1/2 teaspoon pepper. Taste for seasonings to be sure there's enough salt and pepper to bring out the curry flavor. Reheat and serve hot with condiments either on the side or on top of each serving
Recipe from the Barefoot Contessa found here: http://www.foodnetwork.com/recipes/ina-garten/roasted-butternut-squash-soup-and-curry-condiments-recipe/index.html
Pumpkin Chocolate Chip Cookies
These are quite possibly the most amazing cookies I've ever had in my life... including glutenous cookies. The texture is AMAZING!
3/4 cup canned pumpkin (not pumpkin pie mix)
1/4 cup butter, softened (not melted)
1 teaspoon vanilla
1 egg
1 box (19 oz) Betty Crocker® Gluten Free chocolate chip cookie mix
1/2 cup raisins, if desired
1/4 teaspoon ground cinnamon
Powdered sugar, if desired
1. Heat oven to 350°F. Grease cookie sheets with shortening or line with parchment paper
2. In large bowl, stir pumpkin, butter, vanilla and egg until blended. Stir in cookie mix, raisins and cinnamon until soft dough forms. Drop dough by rounded tablespoonfuls 2 inches apart on cookie sheets.
3. Bake 10 to 12 minutes or until almost no indentation remains when lightly touched in center and edges are golden brown. Immediately remove from cookie sheet to cooling rack. Cool completely, about 15 minutes (if you can!). Sprinkle with powdered sugar.
Recipe found here:
http://www.glutenfreely.com/recipes/desserts/298bd244-302e-4ac4-8ca7-3a5d22fe895b
3/4 cup canned pumpkin (not pumpkin pie mix)
1/4 cup butter, softened (not melted)
1 teaspoon vanilla
1 egg
1 box (19 oz) Betty Crocker® Gluten Free chocolate chip cookie mix
1/2 cup raisins, if desired
1/4 teaspoon ground cinnamon
Powdered sugar, if desired
1. Heat oven to 350°F. Grease cookie sheets with shortening or line with parchment paper
2. In large bowl, stir pumpkin, butter, vanilla and egg until blended. Stir in cookie mix, raisins and cinnamon until soft dough forms. Drop dough by rounded tablespoonfuls 2 inches apart on cookie sheets.
3. Bake 10 to 12 minutes or until almost no indentation remains when lightly touched in center and edges are golden brown. Immediately remove from cookie sheet to cooling rack. Cool completely, about 15 minutes (if you can!). Sprinkle with powdered sugar.
Recipe found here:
http://www.glutenfreely.com/recipes/desserts/298bd244-302e-4ac4-8ca7-3a5d22fe895b
November 13, 2011
Coconut Curry Soup
2 tablespoons olive oil
1 1/2 pounds chicken breasts, (about 3), cut into 1-inch pieces
Salt and pepper for seasoning
1/2 cup chopped yellow onion (about 1/2 medium onion)
1 red bell pepper, finely chopped
2 cups low-sodium chicken broth
1 can (14-ounces) unsweetened light coconut milk
1 tablespoon fish sauce
1/8 teaspoon cayenne pepper or more to taste
1 tablespoon brown sugar
½ tablespoon curry powder
1 tablespoon fresh lime juice (about 1 medium lime)
¼ cup fresh cilantro
3-4 cups hot, cooked rice for serving
1. Prepare the rice!
2. In a large pot, heat the oil over medium heat until it is hot and shimmering. Pat the chicken pieces dry with a paper towel and season them lightly with salt and pepper. Add them to the hot oil. Let the chicken cook for 1-2 minutes, stirring occasionally. Add the onions and red pepper. Cook for 2-3 minutes, until the onions and peppers are slightly softened. The chicken and vegetables don’t have to be fully cooked as they will simmer and cook further in the next step.
3. Add the chicken broth, coconut milk, fish sauce, cayenne pepper, brown sugar and curry powder. Stir to combine. Bring the soup to a simmer and cook, gently, for 10-15 minutes. Stir in the lime juice and cilantro. Add salt and pepper to taste.
4. Serve a ladle or two of the soup over a scoop of rice and garnish with more cilantro, if desired.
Original recipe found at Mel's Kitchen Cafe: http://www.melskitchencafe.com/2011/01/coconut-curry-soup.html
1 1/2 pounds chicken breasts, (about 3), cut into 1-inch pieces
Salt and pepper for seasoning
1/2 cup chopped yellow onion (about 1/2 medium onion)
1 red bell pepper, finely chopped
2 cups low-sodium chicken broth
1 can (14-ounces) unsweetened light coconut milk
1 tablespoon fish sauce
1/8 teaspoon cayenne pepper or more to taste
1 tablespoon brown sugar
½ tablespoon curry powder
1 tablespoon fresh lime juice (about 1 medium lime)
¼ cup fresh cilantro
3-4 cups hot, cooked rice for serving
1. Prepare the rice!
2. In a large pot, heat the oil over medium heat until it is hot and shimmering. Pat the chicken pieces dry with a paper towel and season them lightly with salt and pepper. Add them to the hot oil. Let the chicken cook for 1-2 minutes, stirring occasionally. Add the onions and red pepper. Cook for 2-3 minutes, until the onions and peppers are slightly softened. The chicken and vegetables don’t have to be fully cooked as they will simmer and cook further in the next step.
3. Add the chicken broth, coconut milk, fish sauce, cayenne pepper, brown sugar and curry powder. Stir to combine. Bring the soup to a simmer and cook, gently, for 10-15 minutes. Stir in the lime juice and cilantro. Add salt and pepper to taste.
4. Serve a ladle or two of the soup over a scoop of rice and garnish with more cilantro, if desired.
Original recipe found at Mel's Kitchen Cafe: http://www.melskitchencafe.com/2011/01/coconut-curry-soup.html
Baked Potato Soup
3 Tbs butter
2-3 cloves garlic, minced
1/2 C flour (any GF will be fine - I used potato starch)
4 1/2 C milk (low fat works great)
1 14oz can chicken broth
6 medium baking potatoes baked*
2 C grated cheddar (or sharp cheddar) cheese, divided
1 1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 C sour cream (low fat is fine), divided
1/2 C chopped green onions, divided
8 slices bacon, cooked and crumbled, divided
*don't forget to bake ahead of time!
1. Melt butter in a stock pot over medium heat. Add garlic and saute for 30-60 seconds until fragrant. Add flour to pan. Slowly add milk a little at a time while whisking constantly to eliminate lumps. Whisk until smooth and then add chicken broth. Bring soup just to a simmer and heat until thickened, stirring often, about 5 minutes.
2. Once soup is thickened, turn heat down to medium-low. Cut potatoes in half length-wise and use a spoon to scoop out potato flesh into the pot. Use a wooden spoon to smash potatoes, breaking up large clumps. Add 1 1/2 C grated cheese and salt and pepper and stir until cheese is melted. Remove pan from heat and stir in 3/4 C sour cream, 1/4 C green onions, and 4 strips of the crumbled bacon. Add additional salt and pepper to taste. Ladle into bowls and top with each serving with the remaining sour cream, onions, cheese, and bacon.
Original recipe found from the amazing website Our Best Bites here:
http://www.ourbestbites.com/2010/10/baked-potato-soup/
2-3 cloves garlic, minced
1/2 C flour (any GF will be fine - I used potato starch)
4 1/2 C milk (low fat works great)
1 14oz can chicken broth
6 medium baking potatoes baked*
2 C grated cheddar (or sharp cheddar) cheese, divided
1 1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 C sour cream (low fat is fine), divided
1/2 C chopped green onions, divided
8 slices bacon, cooked and crumbled, divided
*don't forget to bake ahead of time!
1. Melt butter in a stock pot over medium heat. Add garlic and saute for 30-60 seconds until fragrant. Add flour to pan. Slowly add milk a little at a time while whisking constantly to eliminate lumps. Whisk until smooth and then add chicken broth. Bring soup just to a simmer and heat until thickened, stirring often, about 5 minutes.
2. Once soup is thickened, turn heat down to medium-low. Cut potatoes in half length-wise and use a spoon to scoop out potato flesh into the pot. Use a wooden spoon to smash potatoes, breaking up large clumps. Add 1 1/2 C grated cheese and salt and pepper and stir until cheese is melted. Remove pan from heat and stir in 3/4 C sour cream, 1/4 C green onions, and 4 strips of the crumbled bacon. Add additional salt and pepper to taste. Ladle into bowls and top with each serving with the remaining sour cream, onions, cheese, and bacon.
Original recipe found from the amazing website Our Best Bites here:
http://www.ourbestbites.com/2010/10/baked-potato-soup/
November 6, 2011
Sweet and Sour Stir Fry Chicken
1 tablespoon cornstarch (or potato starch)
1/4 cup cold water
1 8 ounce can pineapple chunks, drained and juices reserved
3 tablespoons ketchup
1 tablespoon soy sauce
2 tablespoons brown sugar
1 teaspoon rice vinegar
3-4 teaspoons vegetable oil, divided
1 pound boneless, skinless chicken breast or thighs diced into 1 inch pieces
(you could also use pork tenderloin, or sliced boneless pork chops)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 garlic cloves, minced
1 tablespoon minced fresh ginger
3 cups broccoli florets
1 medium bell pepper, stemmed , seeded, and cut into 1/2 inch squares
hot cooked white or brown rice
(you can really use any veggies you like: carrots, zucchini, onion, peas, etc.)
1. Start cooking your rice so it will be ready.
2. Combine cornstarch and water in a medium sized bowl and stir to dissolve. Add the reserved pineapple juice*, ketchup, soy sauce, brown sugar, and vinegar to the bowl and stir to combine.
3. heat 2-3 teaspoons of the oil in a wok or large nonstick skillet over medium-high heat. Add the chicken, salt, pepper, garlic, and ginger. Stir-fry until the chicken is cooked and no longer pink, 3-4 minutes. Remove chicken from pan and cover to keep warm.
4. Add the remaining 1-2 teaspoons oil to the pan and add the broccoli and bell pepper. Stir-fry over medium-high heat until the vegetables are crisp-tender and the broccoli is bright green, 3-5 minutes.
5. Return the chicken to the pan and add the pineapple chunks and sauce mixture. Bring to a simmer and cook until everything is heated through and the sauce has thickened, 1-2 minutes. Season with additional salt and pepper to taste. Serve over the hot cooked rice. If desired, top with sesame seeds and chopped fresh cilantro or parsley.
This amazing dish is from Our Best Bites: http://www.ourbestbites.com/2011/10/sweet-and-sour-chicken-stir-fry/
1/4 cup cold water
1 8 ounce can pineapple chunks, drained and juices reserved
3 tablespoons ketchup
1 tablespoon soy sauce
2 tablespoons brown sugar
1 teaspoon rice vinegar
3-4 teaspoons vegetable oil, divided
1 pound boneless, skinless chicken breast or thighs diced into 1 inch pieces
(you could also use pork tenderloin, or sliced boneless pork chops)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 garlic cloves, minced
1 tablespoon minced fresh ginger
3 cups broccoli florets
1 medium bell pepper, stemmed , seeded, and cut into 1/2 inch squares
hot cooked white or brown rice
(you can really use any veggies you like: carrots, zucchini, onion, peas, etc.)
1. Start cooking your rice so it will be ready.
2. Combine cornstarch and water in a medium sized bowl and stir to dissolve. Add the reserved pineapple juice*, ketchup, soy sauce, brown sugar, and vinegar to the bowl and stir to combine.
3. heat 2-3 teaspoons of the oil in a wok or large nonstick skillet over medium-high heat. Add the chicken, salt, pepper, garlic, and ginger. Stir-fry until the chicken is cooked and no longer pink, 3-4 minutes. Remove chicken from pan and cover to keep warm.
4. Add the remaining 1-2 teaspoons oil to the pan and add the broccoli and bell pepper. Stir-fry over medium-high heat until the vegetables are crisp-tender and the broccoli is bright green, 3-5 minutes.
5. Return the chicken to the pan and add the pineapple chunks and sauce mixture. Bring to a simmer and cook until everything is heated through and the sauce has thickened, 1-2 minutes. Season with additional salt and pepper to taste. Serve over the hot cooked rice. If desired, top with sesame seeds and chopped fresh cilantro or parsley.
This amazing dish is from Our Best Bites: http://www.ourbestbites.com/2011/10/sweet-and-sour-chicken-stir-fry/
Pumpkin Cobbler
Filling:
3 eggs
2 c. pumpkin (NOT pumpkin pie filling)
1 c. sugar
1 tsp. salt
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. clove
2 c. half and half
Topping:
3/4 GF yellow cake mix (unprepared)
1/2 c. butter (melted)
cinnamon and sugar (to taste)
chopped pecans (optional)
1. Mix all filling ingredients together in a large bowl then pour into a 9x13 pan.
2. Sprinkle dry cake mix over the top. Pat the cake mix down a little then pour melted butter evenly over the top. Then sprinkle with a little cinnamon and sugar (and pecans-optional).
3. Bake at 350 for 60 minutes. Knife in center should come out clean when it is done.
4. Serve with cool whip or vanilla ice cream over the top.
This recipe originally from Favorite Family Recipes: http://www.favfamilyrecipes.com/2008/10/pumpkin-cobbler.html
3 eggs
2 c. pumpkin (NOT pumpkin pie filling)
1 c. sugar
1 tsp. salt
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. clove
2 c. half and half
Topping:
3/4 GF yellow cake mix (unprepared)
1/2 c. butter (melted)
cinnamon and sugar (to taste)
chopped pecans (optional)
1. Mix all filling ingredients together in a large bowl then pour into a 9x13 pan.
2. Sprinkle dry cake mix over the top. Pat the cake mix down a little then pour melted butter evenly over the top. Then sprinkle with a little cinnamon and sugar (and pecans-optional).
3. Bake at 350 for 60 minutes. Knife in center should come out clean when it is done.
4. Serve with cool whip or vanilla ice cream over the top.
This recipe originally from Favorite Family Recipes: http://www.favfamilyrecipes.com/2008/10/pumpkin-cobbler.html
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