Italian Chicken Pasta

Threw this one together one night a while back.

2 cups gluten free rotini pasta, cooked
2 cups uncooked or cooked broccoli florets, depending on your preference
1/2 cup chopped red pepper
1/2 cup chopped red onion
1/2 cup black olives
1 cup Zesty Italian dressing
black pepper to taste
2 cups cooked, diced, chicken

Combine all ingredients by tossing together.  Serve.

Honey Spice Chicken Thighs

I remember trying this recipe and liking it.  It got lost in one of my old notebooks.  Here it is now to try it again.

8 boneless chicken thighs
2 tsp. paprika
2 tsp. garlic powder
1 tsp. kosher salt
1 tsp. fresh cracked pepper
1 tsp. chili powder

1/2 c. honey
2 t. apple cider vinegar

Combine the spices in a small bowl.  Rub the spice mixture onto the chicken thighs.  Broil on Low for 5-7 min.  Turn the thighs over and broil another 5-7 min.  Mix the honey and vinegar together.  Turn the thighs again and baste with the honey.  Cook until the honey turns to glaze.  Rest 5 min. and serve.

Chocolate Sunflower Bars

I don't even remember if we have tried this recipe.  I found it written down in one of my old notebooks.  Posting it here so we can find it and try it.

1/4 c. Spectrum Shortening or Earth Balance Soy Free Buttery sticks
1/4 c. creamy Sunbutter
1c. crushed Enjoy Life Foods Vanilla Honey Graham crunchy cookies (about 9 cookies)
2 T. quinoa flakes
1 c. powdered sugar
1/2 c. Sunbutter
1/2 c. Enjoy Life Food Mini Chocolate Chips

Mix the shortening, 1/4 c. creamy sunbutter, cookies, quinoa flakes, and powdered sugar.  Press this mixture into an 8 x 8 baking dish.

In a small bowl, using the microwave, or a small saucepan on the stove top, warm the 1/2 c. sunbutter with mini chocolate chips, mixing until completely blended.  Pour in the 8 x 8 dish with the graham crust.  Chill in the refrigerator 1-2 hours.  Cut into 16 bars.

Beef and Sausage Meatballs

WOW! A meatball recipe that does not contain egg OR gluten!?!   Found it in the January 2015 issue of Women's Day magazine.

1 lb ground beef (at least 90% lean)
1/2 lb. sweet Italian sausage, casings removed
1/4 tsp crushed red pepper flakes
kosher salt
1 T. olive oil
1 small onion, finely chopped
1 large clove garlic, finely chopped
1 tsp. dried oregano
1 T. tomato paste
15 oz. can crushed tomatoes
2 tsp. sugar

Serving suggestions:  grated parmesan (or Daiya Mozzarella shreds), fresh basil, crusty bread and green salad.

In a large bowl, gently mix together the beef, sausage, red pepper and 1/4 tsp. salt until combined, and shape into 16 balls (about 1 1/2 in. each).

Heat the oil in a large heavy skilled over medium-high heat.  Cook the meatballs, turning often, until lightly browned, 4-6 min. Transfer to paper towel-lined plates.

Reduce heat to medium and drain all but 1 T. oil from the skillet.  Add the onion, garlic, oregano and 1/4 tsp salt and cook, stirring occasionally, until the onion is tender, 4 to 5 min.   Stir in the tomato paste and cook for 1 min.  Stir in the crushed tomatoes, sugar and 1/2 c. plus 2 T. water.  Add the meatballs and gently simmer, covered for 10 min.  Uncover and simmer until the meatballs are cooked through and the sauce has thickened, 18 to 20 min.  Top with "cheese" and basil, serve with crusty bread and green salad, if desired.

Roasted Salmon with Crispy Potatoes and Broccoli

Another one to try from January 2015 issue of Women's Day magazine.

1 large head broccoli, cut into small florets, (about 6 1/2 cups)
1 lb Yukon gold potatoes, cut into 1/2 in. thick rounds
1 large red onion, cut into 1/4 in. thick wedges
3 T. olive oil
Kosher salt and pepper
1 1/2 to 1 3/4 lb skinless salmon fillet, cut 4 - 5 pieces


1/4 cup Earth balance dairy free, egg free, soy free mayonnaise
1 T. fresh lemon juice
1/2 small clove garlic, mashed into a paste

Heat oven to 450 degrees F.  On a rimmed baking sheet, toss together the broccoli, potatoes and onion with oil, 1/2 tsp salt and 1/4 tsp pepper.  Spread in an even layer and roast for 15 min.
Season the salmon with 1/4 tsp each salt and pepper, nestle it among the vegetables and continue roasting until the vegetables are golden brown and tender and the salmon is opaque throughout, 8-10 min. more.
Meanwhile, mix the mayo, lemon juice and mashed garlic together in a bowl.  Serve this with the fish and vegetables.

Tropical Rice Pudding with Pineapple & Honey

I like this recipe I found for rice pudding in the January 2015 issue of Women's Day because it cooked on the stove top and does not contain eggs.  You might like it because it uses. . . . PINEAPPLE!!!!!!

3 3/4 cups milk (recipe called for whole milk, I think it would GREAT with Coconut milk)
1/2 cup basmati rice
3 T. sugar
1 T. pure vanilla extract
1/4 tsp. salt
5 oz. fresh pineapple thinly sliced
1 T. honey
the recipe called for roughly chopped roasted salted cashews.  You might try pumpkin seeds or sunflower seeds.

In a medium heavy saucepan, bring the milk, rice and sugar just to a boil.  Immediately reduce heat and gently simmer, stirring frequently, until rice is tender and milk is mostly absorbed, 23-25 min. Remove from heat, stir in vanilla and salt.  Spoon into bowls, top with pineapple and drizzle with honey.  Sprinkle with salted crunchies that not nuts so you will not go into anaphylactic shock.

Grilled Sausage with Lentil Orange Salad

This is a recipe I want to try that I found in the January 2015 issue of Women's Day magazine while papa was having his angiograph.

The Protein

8 small sausage links, think keilbasa or German Sausage similar to hot dogs.  (not breakfast sausage links)
OR this would be good with pork chops or pork tenderloin or salmon
olive oil

Heat a grill, grill pan or skillet to medium high heat.  Coat sausage links with olive oil and cook, covered, turning occasionally, until just cooked through, 10-12 min.

 The Salad

2 T. fresh lemon juice
2 T. olive oil
1 tsp. Dijon mustard
1/2 tsp. salt
1/2 tsp pepper (I would reduce this to 1/8 tsp.  we don't like that much pepper)
Add 1/2 small fennel bulb, cored and thinly sliced
1 orange, cut into 1/2 in. pieces
15 oz. can lentils rinsed  (or 1 1/2 cups cooked in 4 1/2 cups water for 25-30 min. or until tender)
2 scallions, thinly sliced
2 cups baby spinach, roughly chopped

In a bowl, whisk the lemon juice, olive oil, dijon mustard, and salt and pepper.  Add the fennel, orange, lentils, scallions, and spinach.  Toss to combine. 

Tip: you could also try this with rice.

Serve with the sausages or other protein choice.

Seared Pork Chops with lentil and apple salad

I found this in the January 2015 edition of Woman's Day magazine while Papa was having his angiograph this morning.  I would like to try it.  Because you and Sarah seem to have issues with fresh apples, I was thinking I would try this with raw lentils instead of canned and cook them with the apples.

2 T. olive oil, divided
5-8 1/2 in. boneless pork chops (about 1 1/2 lb total)
1 tsp paprika
Kosher salt and pepper
1/4 small red onion, finely chopped
2 T. apple cider vinegar
1 14 oz. can lentils, rinsed
1 crisp red apple (such as gala or fuji), cored and cut into 1/4 in. pieces
1 celery stalk, chopped, plus 1 cup of the leaves

Heat 1/2 T. oil in  large skilled over med. high heat.  Season the pork with the paprika and 1/2 tsp each salt and pepper.  Cook 4 chops until golden brown and just cooked through, 2-3 min. per side; transfer to plates.  Repeat with 1/2 T. oil and the remaining pork chops.

Meanwhile, in a large bowl, whisk together the remaining 1 T. oil, the oil, vinegar, mustard and 1/4 tsp each salt and pepper.  Add the lentils and toss to combine.  Fold in the apple, celery and celery leaves.  Serve with the pork.

Speed tip:  Prepare the salad without the apples and refrigerate for up to 1 day.  Fold in the apples just before serving.

This is what I might try with the lentils:
1 1/2 cups uncooked lentils
4 1/2 cups of water
1/4 c. small red onion, finely chopped
1 celery stalk, chopped, plus 1 cup of the leaves
1 green apple, cored and cut into 1/4 in. pieces
Combine lentils, water, onion, and celery in a med saucepan.  Bring to a boil and reduce heat to a simmer.  Simmer 15-20 min.  Add apples, return to a simmer.  Simmer another 5-10 min. until lentils are soft.

Photo to come when we try this out.

SunButter Chocolate Chips Cookies

I caught her with only two cookies left to take the picture!
This recipe was inspired when I was making Hannah's Papa his favorite Peanut Butter Cookies.

1/3 cup Earth Balance Soy Free Buttery sticks
1/2 cup sugar
1/2 cup brown sugar
1/2 cup SunButter, Natural Crunch or Creamy
1 1/2 tsp Ener-G egg replacer
2 T. warm water
1/2 tsp. vanilla extract
1 1/4 cups Rice Flour Mix
1/2 tsp baking soda
1/2 tsp. baking powder
1 bag Enjoy Life Mini Chocolate Chips

Heat oven to 375° F. Cream together the buttery sticks, sugar and brown sugar until sugars are dissolved.  Add SunButter, egg replacer and water, and vanilla, beat until smooth.  In a separate bowl, combine rice flour mix, baking soda, baking powder, and mini chips.  Add to creamed mixture and mix well.  Chill if needed.  Drop by teaspoon full onto ungreased baking sheets.  Bake in hot oven 10-12 min.  about 4 dozen cookies.

Taco Soup

So easy and deliciously yummy!

1 lb. ground beef or turkey
1  15.25 oz can corn, drained
2  15 oz cans tomato sauce
2  15 oz cans kidney beans, drained
1 14.5 oz. can diced tomatoes
1 pkg taco seasoning (if you can find one without allergens)
OR  I make my own:
2 tsp. dried minced onion
1 tsp. salt
1 tsp. chili powder
1/4 tsp. crushed dried red pepper
1/2 tsp. dried minced garlic
1/4 tsp. dried oregano
1/2 tsp. ground cumin

Brown the ground beef in an extra large saucepan.  Add all the remaining ingredients. Simmer until heated. Serve with corn tortilla chips, daiya cheddar style shreds, and dairy free soy free sour cream if you can find some (I haven't looked).

Porcupine Meatballs

It's been a while since I posted.  Life gets busy. . .  Tonight I wanted Porcupine Meatballs, but I didn't want to have to make two batches, one traditional recipe and one Hannah could have.  So I tweaked the traditional recipe to make enough meatballs for all of us, including Hannah.  They are very delicate meatballs, treat them gently!

The meatballs:

1 tsp. tapioca starch

1/3 c. cold water

1/4 cup tomato sauce from a 15 oz. can

1/3 cup long grain rice

1/2 tsp. dried minced onion or 1/4 tsp. onion powder

1/4 tsp. garlic powder

1/4 tsp. ground black pepper

1 lb. ground beef

The sauce:

remaining tomato sauce from the 15 oz. can

2 T. coconut aminos

1/2 tsp. dried oregano

1/2 tsp. garlic powder

1/2 tsp. minced onion or 1/4 tsp. onion powder

Heat the oven to 350° F.  Combine the tapioca starch and cold water in a small saucepan.  Stir until tapioca dissolves.  Heat on the stovetop over high heat until the tapioca gel is thick and translucent.  DO NOT BOIL!  Pour in a small bowl and refrigerator.  In a separate small mixing bowl, measure the 1/4 cup tomato sauce, rice, minced onion, garlic powder, black pepper, and ground beef for the meatballs.  Add the tapioca gel from the refrigerator.  Mix well.  Form into 1" meatballs and place in a 13x9 inch casserole dish.

Prepare the sauce:  In a small mixing bowl, combine the remaining tomato sauce, coconut aminos, dried oregano, garlic powder and minced onion.  Mix well.  Pour over the meatballs, be sure to cover each meatballs with some of the sauce.

Cover tightly with foil, sealing around the edges of the casserole dish.  Bake for 45 min. to 1 hour.  

Rice should be soft and poking out of the meatballs.  Use a large spoon to gently scoop each meatball from the pan, they are very delicate meatballs.  Serve with some of the sauce from the pan if desired.

Beef Taco Bake

This is a good old super easy standby casserole.

3/4 to 1 lb ground beef (or you can use ground turkey)
1 -15 oz. can tomato sauce
1/4 cup rice milk
1 cup chunky salsa  (We use Pace mild.  You can up the spice by using Medium or Hot salsa).
8 corn tortillas, cut into 1 inch pieces
Shredded Daiya cheese, or cheddar cheese
Sour cream, optional
Avocado, optional
Corn chips, optional

Heat oven to 400° F.  Brown the ground beef in a large skillet over medium-high heat, drain.  Add tomato sauce, rice milk and chopped tortillas.

Spoon into a 2 qt baking dish.

Cover and bake for 30 min. or until hot.  Top with Daiya cheddar style shreds, optional sour cream, and avocado.  Serve with optional corn chips.

This picture has regular cheddar cheese and sour cream.  

Hannah put Daiya on her serving, but ate it before I could get out the camera.

Bacon Maple Pancakes!

Ah, yes!  Hannah is participating in a YW Cook-Off this Thurday evening.  She said, "Mom, do you think we could make Bacon Pancakes?"  So I did some research, and this is what I came up with for Hannah's recipes!

She liked them plain and with Golden Griddle syrup.  I liked them served with 100% maple syrup and the bacon bits.

This recipe made 8 pancakes:

6 slices thick cut bacon, cut in 1/2 inch pieces

1/2 cup gluten free oats

1/2 cup brown rice flour

1/4 cup tapioca starch

1 1/2 tsp. baking powder

1/4 tsp baking soda

1/4 tsp kosher salt

1/2 cup coconut milk with 1/4 tsp. lemon juice added

1 1/2 tsp Ener-G egg replacer

2 T. water

2 T. 100% maple syrup

1 T. bacon grease

Turn your oven onto warm.  Place a baking tray with cookie racks on it in the oven.

Cook the bacon pieces in large skillet over medium heat until crispy and brown.  Use a slotted spoon to remove the cooked bacon bits to a paper towel lined plate.  Use 1 T. of the bacon grease for the pancake batter recipe.  Reserve the rest for greasing the griddle. (I also made Mom's Homemade Hashbrowns the same night and used the bacon grease to cook them too-YUM!)

Put the gluten free oats in the blender and blend to a fine flour.  Add the remaining ingredients.  Blend to combined, scraping with a spatula a few times as needed.  Allow to stand for 10 min to thicken.  Reserve about 1/4 cup of the bacon bits for garnish.  Fold the rest into the batter.

Heat the skillet to 325°.  With a heat safe basting brush, brush some of the bacon grease onto the hot griddle.  Pour 1/4 cup of the pancake batter onto the bacon grease.  Cook until edges are dry and middle is full of bubbles that have begun to pop.  Grease a new spot and flip the pancake onto the new bacon grease. Cook until browned and firm to the touch, about 1 min.  Remove pancakes to the warm oven to keep warm until ready to serve.

Serve with bacon bits and syrup.  

(The picture above is lacking the bits and syrup because I didn't remember to take the photo BEFORE we ate.  The photo was taken AFTER we ate with pancakes we did not plan to eat immediately :(

Tuna Noodle Skillet Casserole

Tuna Helper, move aside.  This is just as good and fast and allergy free!

Serves 2

1 cup gluten free pasta (we used Penne in the photo above.  Spaghetti noodles are another good alternative)

1/4 tsp. salt

1 T. minced dried onion

1/2 tsp. minced dried garlic

1 c. coconut milk

1/2 to 1 can solid pack tuna in olive oil

1 T. cornstarch or other alternative thickener (tapioca starch, potato starch, arrowroot starch)

1/2 tsp. salt

1/8 tsp. pepper

1/2 T. dried parsley

1 tsp. lemon juice

2 pinches, rubbed, thyme

Bring to boil 6 cups of water in a large saucepan.  Add pasta, 1/4 tsp salt, dried onion and dried garlic.  Boil according to package directions for the pasta, until pasta is al dente.  Do not over cook.

Meanwhile, gather your remaining ingredients.  Measure the coconut milk.  Open the canned tuna.  Use 1/2 to 1 can of tuna depending on how much tuna you like in your pasta.  In a small bowl or container, mix the tuna, cornstarch, 1/2 tsp salt, pepper, parsley, lemon juice and thyme.

When pasta is al dente, use a fine mesh strainer (so you don't loose the onion and garlic through the holes of a larger strainer) and strained off the water.  Pour pasta back into the saucepan.  Add the tuna mixture and coconut milk.  Return to medium heat.  Cook and Stir until sauce is thickened and bubbly.

Serve immediately.

"Creamy" Chicken and Rice

This is our version of the Classic Chicken and Rice dish made with French Onion Soup Mix and Cream of Mushroom soup.  We season it with our own onions and spices and plain old natural chicken broth.  All the girls love it!
To Serve 5-6:

Heat the oven to 375°F,

1 1/2 or 2 cups of rice : depending on how much your family likes the rice
3 or 4 cups of chicken broth: depending on how much rice you used.
Enough chicken to feed 5-6 people: this can be boneless chicken breasts or thighs, or bone in chicken pieces.  Just adjust the cook time accordingly.
2 tsp. kosher salt
1 tsp. freshly ground pepper
1/4 cup dried minced onion
paprika

Pour the rice into a 9 x 13 casserole dish.  Add the chicken broth.  Place the chicken on the rice.  Sprinkle over all: salt, pepper, onion and generously sprinkle the paprika to give it all a good color.
Cover tightly with foil.  Place in the hot oven and bake for time according to chicken choice:

35-40 min. for boneless
45-50 min. for bone-in

To use any boneless pieces smaller than breasts, you may need to reduce the rice to 1 cup so as to cook for 25-30 min. and not overcook the tenders.

Enjoy!

Fish Tacos

Some like it hot, some like it not so hot!

I made these fish tacos the other night for the whole family.  I used Ian's Gluten Free Fish Sticks for Hannah's tacos.  I used Van De Camp's fish sticks for the rest of us (much less expensive).  I have also made these with tilapia or cod battered and fried, but that was not Hannah food safe.  One time, Kim, my husband, made the Pico De Gallo recipe that follows.  The other night, I used a store bought fresh Pico De Gallo from the produce cases at Fred Meyer.  In both cases, the jalapeno pepper in the Pico De Gallo was little much for Hannah and Emily, her younger sister. The picture above has the store bought Pico De Gallo on it.  I suggested to Hannah the next time we have fish tacos, maybe she would just like to use salsa on her taco.  So if you can't handle the heat of a little bit of jalapeno, just use your favorite salsa!

1-2 tacos per person is a good rule of thumb.  3 tacos if you have big eaters.

Needed for 1 Taco:
1 corn tortilla
3 fish sticks, cooked
Shredded cabbage
Pico De Gallo (recipe follows or fresh from the store) or salsa of your choice
White Sauce (recipe follows)
1/4 lime to squeeze over all

The Pico De Gallo, if you make it yourself: (Makes enough for 8-10 tacos)
1 medium tomato, diced
1 onion, finely chopped
1/2 fresh jalapeno pepper, seeded and chopped (wear gloves!)
2 sprigs fresh cilantro, finely chopped
1 green onion, finely chopped
1/2 tsp. garlic powder
1/8 tsp. salt
1/8 tsp. pepper

White Sauce:  Makes enough for 8-10 tacos.  Half the recipe to makes enough for 4-5 tacos.
1/2 cup Follow Your Heart Vegenaise, Soy-Free or Earth Balance Mindful Mayo made with Olive Oil
1/2 lime, juiced
1/4 tsp dried oregano
1/4 tsp. ground cumin
1/4 tsp. dried dill weed
1/2 tsp. chili powder

1/2 a head of cabbage will usually make enough cabbage for 8-10 tacos.

To soften the tortilla:
Prepare a plate with paper towels ready to layer between each tortilla as it comes out of the oil.
Heat a saute pan to medium-high heat.  Add about 1 T. oil.  Heat.  Carefully place one tortilla into the hot oil. Cook only about 15 seconds, carefully flip with a flat spatula, cook another 15 or so seconds, just enough to soften and warm the tortilla. Cook it too long and it will get too crisp.  Remove the tortilla to a paper towel on the plate, cover with another paper towel to prepare for the next tortilla.  Repeat the remaining tortillas.

Assemble:
Take a softened, warmed corn tortilla.  Place 3 fish sticks in the middle, add cabbage, pico de gallo, white sauce and squeeze of lime.  Fold up and enjoy!

Stir Fry

You can use chicken or pork in the recipe.

This picture contains crunchy chow mean noodles that are not gluten free.  Hannah eats her Stir Fry without the crunchy noodles.

1 1/2 cups rice

3 cups water.

3 boneless, skinless, chicken breasts, cut into 1" bite sized pieces

2 T. canola or olive oil, twice

1 package frozen stir fry vegetables (be sure it is free of noodles, they contain gluten and/or eggs)

2 T. cornstarch, tapioca flour, potato starch, or arrowrroot (or your choice of thickening agent)

1/4 t. garlic powder

1/4 t. onion powder

2 T. wine vinegar

1/2 t. ground gingerroot

1/4 c. Coconut Aminos

1/4 c. dark corn syrup

1 c. chicken broth

sesame seeds

Combine the rice and 3 cups of water in a large saucepan with a fitted lid.  Place on stove burner set to high heat.  Bring to boil.  Reduce heat to low, cover and simmer 15 min.  Fluff with a fork.

Place a large skillet or wok over medium-high heat.  Add 2 T. canola or olive oil.  Add the chicken and cook and stir until browned and cooked through.  Remove chicken from the pan to a plate.  Add another 2 T. canola or olive.  Add the stir fry vegetables.  Cook and stir until cooked and somewhat tender.  

In the meantime, combine the cornstarch (or other thickening agent), garlic powder, onion powder, wine vinegar, gingerroot, Coconut Aminos, dark corn syrup and chicken broth in lidded container.  Shake well to combine.

When vegetables are tender, add the chicken back into the pan.  Add the stir fry sauce you just shook well.  Cook and stir over Medium heat until the sauce is thickened and bubbly.  Serve with the steamed rice. Sprinkle with sesame seeds. (This is good with crunchy chow mein noodles too, if you can have the gluten in the noodles.)

Shepherd's Pie

Another good old comfort food- Hannah Certified~!

This recipe made just enough for about 6 servings.  You can easily double the batch to feed more like 8-10.

The potato topping:
4-5 russet potatoes (3/4 lb.), peeled and quartered
1/4 cup beef or chicken broth, we use Pacific Foods Free Range Chicken Broth
2 T. Earth Balance soy free buttery sticks
1 T. potato starch
1/2 T. kosher salt
1/8 tsp. freshly ground black pepper

The meat and vegetable filling:
1/2 c. chopped onion
1 carrot, peeled and diced small
1 clove garlic, minced
3/4 lb ground meat, beef or turkey
2 T. potato starch
1/4 cup beef or chicken broth
1 tsp. Coconut Aminos
1/2 tsp. kosher salt
1/8 tsp. black pepper
2 T. ketchup
1 tsp. freshly chopped rosemary leaves
1/2 tsp. freshly chopped thyme leaves
1/2 c. corn
1/2 c. peas

Place the potatoes in a medium saucepan over high heat.  Bring to a boil.  Reduce heat and boil until potatoes are tender, 15-20 min.

Preheat the oven to 400°F.

While the potatoes are cooking, prepare the meat and vegetable filling.  Heat a large saute pan over med-high heat.  Add the chopped onion, diced carrots, minced garlic and ground meat.  Cook and stir until vegetables are soft and meat is browned.  Drain any excess fat from the pan.

Sprinkle the potato starch over the drained browned meat.  Add broth,  Coconut Aminos, seasonings, corn and peas.  Cook and stir until sauce has thickened slightly.

Spread the meat mixture into a casserole dish.  We used a 2 1/2 quart, deep dish Corelle casserole.  Use any casserole dish you choose.  Just keep in mind, the more shallow the dish the more probability of boil over in the oven.  You may need to place a sheet covered in foil or parchment paper under the casserole dish to catch the boil overs.

For the potatoes:  In a large mixing bowl, add the broth, Earth Balance soy free buttery sticks, potato starch, salt and pepper.  Drain the potatoes.  Add the potatoes to the mixing bowl.  Mash everything together until the buttery sticks are melted.

Spoon the mashed potatoes on to the top of the meat mixture.  Begin with smaller spoonfuls around the edges, smoothing out the seal the edges.  Continue placing spoonfuls in the middle and smoothing to form and mashed potato top crust.

Place the casserole dish in the oven. (use the baking sheet under it if you used a more shallow dish.)  Bake 25 min. until the potatoes are nicely browned.  Remove from heat.  Allow to stand 15 min. before serving.

YUM!

Snickerdoodles!

They smell like them.  They look like them.  And, yes, they TASTE just like traditional Snickerdoodles!

 Hannah's first submitted photo with her Ipod!

1 1/2 cups sugar
2 sticks Earth Balance Soy Free Buttery sticks, softened (1 cup total)
1/2 c. water
3 tsp. Ener-G Egg Replacer
2 3/4 c. Rice Flour Mix*
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt

1/4 cup sugar
2 tsp. ground cinnamon

1. Heat oven to 400 degrees.

2.  Mix 1 1/2 cups sugar, buttery sticks, and water in a large bowl.

3. Stir in the egg replacer, flour, cream of tartar, soda and salt. If dough if still a bit too dry, add another tablespoon or two of water, one a a time.

4. Mix the 1/4 c. sugar and cinnamon in a small bowl.

5.  Shape the dough into 1 inch balls.  Roll balls in cinnamon sugar mixture.  Place 2 inches apart on ungreased cookie sheets.  Bake 8-10 min. or until set.  Remove from cookie sheet.  Cool on wire rack.

*the Rice flour mix we used in our first batch of these snickerdoodles had homemade gluten free-oat flour in place of the sweet sorghum flour.  Please refer to the Rice flour mix recipe.

One Year Ago...and Lemony Chicken!

It was one year ago in March 2013 that I began this recipe blog for Hannah and all our special diet friends who ask about Hannah's recipes.  In this past year, I have posted over 70 recipes I have either created or adapted to be free of the foods that cause Hannah allergic reactions.  In the beginning, I did not add photographs of the food.  I soon learned how to add the photos.  Sometimes I forget to take photographs.  As I continue to work on this recipe blog, I will try to go back and add photographs to the recipes that are missing photographs.  It has also recently come to my attention, that some of my recipe's instructions are not very beginning friendly.  If there is a post with confusing instructions, or that needs more explanation, please just ask.  I would be happy to review the post and edit as needed.

Tonight I present for you:  Lemony Chicken.  I created this one after reading many other Lemon Chicken recipes.  As it turned out, Hannah has not tasted this one.  She went off to a friends house to watch a movie.  I will have to update the post after she tastes it to tell you what she thinks.  I really liked it with the purple rice in the picture below.  If you love strong lemon flavor, use 1 1/2 lemons.  To go for a more mild lemon flavor, use only one lemon and maybe only half the lemon zest.

Lemony Chicken served on Purple Rice

2-3 Boneless Chicken breasts, cut in to 1 inch pieces

(really you could make this with chicken in any form, bone-in, boneless, leg, thigh, or breast.  You will just need to adjust your cooking time longer for larger cuts of chicken.)
1/2 cup chopped onion

2 cloves garlic, minced

1 T. olive oil

zest from one lemon* 

the juice from 1 or 1 1/2 lemons, depending on just how lemony you want it.

1/2 cup low sodium chicken broth

1 T. cornstarch

1 T. red wine vinegar

1 T. dried oregano

1 tsp. kosher salt

freshly ground black pepper

Heat a large skillet over med-high heat.  Add olive oil, heat a moment before you add the diced chicken, onion and garlic.  Cook and stir, turning the chicken pieces until chicken is beginning to brown, and onion and garlic are soft.  (Again you could use whole boneless chicken breasts or larger pieces of chicken.  You may need to hold off on adding the onion and garlic until the last 5 min. of cooking these larger pieces.)

While chicken is cooking, combine the lemon juice, chicken broth, cornstarch and vinegar in a measuring cup or small bowl.  When chicken is nice and browned and cooked through, add the liquid cornstarch mixture, the lemon zest, oregano, salt and pepper.  Cook and stir until sauce is thickened.

Serve Lemony Chicken with rice, pasta or potatoes.  It would go well with broccoli, asparagus or brussels sprouts too.

Lemony Chicken served on white rice

*How to zest a lemon:

You will need multi-sided cheese grater that has a zest side, or an actual citrus zester.  I used a the multi-sided cheese grater.

Wash a whole lemon.  Dry the lemon.  Place the zester on a clean plate.  Hold the zester with one hand and the lemon in the other.  Rub the lemon up and down the zester just until you begin to see the white layer under the yellow rind.  

You do not want to zest so far down you actually get the white layer.  This layer can be bitter.  Turn the lemon and rub up and down against the zester until no more yellow rind remains on the lemon.  You should now have a about 1 to 2 T. of lemon zest on your plate.  This is what you will add to the lemony chicken.