Broccoli Cheese Casserole

Ingredients:

1 C cooked brown rice (cooking the rice in gluten free chicken broth works nicely)
1 lb fresh broccoli, chopped
2 Tbsp of butter
2 Tbsp of rice flour
1/2 Tsp salt
1/4 Tsp of pepper
1/2 Tsp of dried mustard
1- 1/2 C of milk
squeeze of lemon juice (optional)
1 Tbsp of mayonnaise (optional)
1- 1/2 C of cheddar cheese, shredded
1/2 C gluten-free bread crumbs for topping
1/4 slivered almonds for topping.
Directions:

Melt the butter in a medium saucepan.
Add the flour, salt, pepper, and mustard, and cook 2-3 minutes until bubbly and foamy.
Slowly whisk in the milk and cook until thickened.
Stir in the shredded cheese.
Place the brown rice, chicken, and broccoli in a casserole dish and pour the white sauce over the top.
Add the mayonnaise and lemon juice if using and mix until combined.
Spread the breadcrumbs and slivered almonds over the top.
Bake uncovered for about 30 minutes at 350°.

Recipe from: GlutenFreeMommy blog

Vegetarian Goat Cheese Vegetable Pot Pie

Ingredients:

1 Tbsp. olive oil
1 large onion, chopped
1 garlic clove, minced
2 potatoes, cleaned chopped
Trader Joe’s pasta seasoning (or other favorite spice blend)
1 carrot, peeled and chopped
1/2 GF bouillon cube and enough water to cover ingredients
broccoli florets from 1/2 of a medium stalk of broccoli, trimmed into bite sized pieces
1 Tbsp. butter
1 Tbsp. white rice flour (or other flour of your choice)
1 cup lowfat milk
3 oz. soft, spreadable goat cheese
salt
freshly grated pepper
smoked paprika

GF biscuit type crust*:
Chebe all-purpose mix
2 eggs
2 Tbsp. all natural spectrum shortening
5 Tbsp. water or milk
handful of fresh grated parmesan

Directions:

Preheat oven to 375°F and prepare casserole dish by spraying with nonstick cooking spray.

Heat olive oil in a dutch oven and add your chopped onion. Let it cook until partly translucent and add your minced garlic clove. Combine ingredients. As garlic starts to release its fragrance add your chopped potatoes and stir. Season with your Trader Joe’s or other spice blend. Let the potatoes brown a little, turning occasionally. Cook for 5 minutes or so, and then add your chopped carrot. Heat some water and then add your bouillon cube, mashed to the center of the pot, pouring enough hot water over it to barely cover your vegetables. Let them simmer until the potato is cooked through and the liquid has mostly reduced. Add your small broccoli florets and cook for another minute. Then make a well in the center of the pot and melt butter in it. Add your rice flour to the well and let it thicken. Slowly add milk, stirring gently. As milk sauce thickens, add your goat cheese and stir to combine. Season with salt and pepper. Pour into prepared casserole dish and sprinkle with smoked paprika.

Prepare your biscuit topping by mixing ingredients thoroughly in a medium bowl, kneading if necessary. If using Chebe mix, shape biscuits into little balls. Then take each ball of dough and flatten into a disc, placing on top of the filling so that you have rows of mini biscuits covering the filling. You can also use your favorite biscuit mix (such as Pamela’s biscuit mix*) and simply drop the dough onto the filling.

Bake for 35-35 minutes, or until biscuit topping is baked to your satisfaction. Enjoy this homey, tasty one dish meal!

**Notes

*You can use your favorite biscuit recipe in place of the Chebe mix. For gluten-free options, try Pamela’s lowfat biscuit mix topping found here:
http://www.bookofyum.com/blog/gluten-free-biscuit-recipe-lowfat-baking-with-pamelas-pancake-mix-1567.html

or a Mashed Potato Shepard’s pie type topping

Recipe from: "BookofYum" blog

Turkey and Sweet Potato Enchiladas

Ingredients:

2 cups of your favorite salsa- spicy or mild
4 cups of cooked free-range organic turkey, hand torn or shredded
Juice from 1-2 fresh limes
Sea salt and ground pepper
2 cups cooked sweet potato

Pinch of cumin
2 4-oz. cans chopped roasted green chiles, drained
Light olive oil, as needed
12 corn tortillas
1 cup diced pineapple- no juice
1-2 cups shredded Jalapeño Jack cheese- or vegan Jack for non-dairy
Hot red pepper flakes, to taste

Directions:

Preheat oven to 350°F.

Pour about a half cup of salsa into the bottom a large lightly oiled 10x13" baking dish- or use two smaller pans for six enchiladas each.

Place the torn turkey pieces into a bowl and squeeze lime juice all over the cooked turkey; stir; season with sea salt and pepper and toss well.

Season the sweet potato with cumin, to taste. Add in 1 can of the roasted green chiles; mix. Add sea salt and pepper if it needs it.

Heat a dash of olive oil in a skillet, and heat one corn tortilla until softened, turning it over once to coat with oil.

Place the tortilla into the sauced baking dish. Add a spoonful of sweet potato down the center. Sprinkle with 1/12 of the turkey.

Roll up the enchilada- seam side down, and place it at the far end of the dish.

Repeat for the remaining tortillas, adding more oil, if needed to soften them.

Pour the remaining salsa over the rolled tortillas. Top with the diced pineapple and the second can of roasted green chiles. Sprinkle with cheese and red pepper flakes.

Bake in a 350°F. oven until the enchiladas are bubbling and heated through, about 30 minutes.

Serves 4 to 6.

REcipe from: "glutenfreegoddess" blog - 11/28/08

Tamale Pie

Ingredients:

1 pound ground beef
1 cup chopped onion
2 (8 oz) cans tomato sauce
1 (12 oz) can of corn, drained
1/2 cup olives
1 clove of garlic
1 Tbsp sugar
1 Tsp salt
dash of pepper
6 oz shredded cheddar cheese
3/4 cup yellow cornmeal
1/2 Tsp salt
2 cups cold water
1 Tbsp butter

Directions:

Cook meat and onions until brown.

Stir in tomato sauce, olives, corn, garlic, sugar, salt & pepper. Simmer 20-25 minutes (or until thick).

Add cheese & stir until melted.

Put into greased 9x9x2 backing dish.

Cornmeal Topper:

Stir corn meal with 1/2 Tsp salt into cold water. Cook & stir until thick. Add butter & mix well. Spoon & spread over meat mixture. Bake 40 minutes at 325°.

Recipe from: UNKNOWN

Sweet Potato Shepard's Pie

Ingredients:

For the topping:

3 medium sweet potatoes, peeled and diced
Sea salt and ground pepper, to taste
A dash of nutmeg
A drizzle of fruity olive oil, to taste
Plain hemp milk (or moo cow milk, if you like), as needed

For the filling:
1.5 pounds ground Black Angus beef
1 onion, diced
4 cloves of garlic, chopped
2 small to medium zucchini, trimmed, cut into pieces
1 cup artichoke hearts, cut up
1 14-oz can fire roasted diced tomatoes with green chiles
2 tablespoons balsamic vinegar
1-2 teaspoons agave nectar
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried parsley or cilantro
1/2 teaspoon cinnamon
Sea salt and ground pepper, to taste

Directions:

Preheat the oven to 350°F.

Place the sweet potatoes in a pot of fresh salted water and bring to a boil. Cook until under fork tender and mashable.

Saute the ground Angus beef in a large hot skillet till lightly browned; pour off the fat; return the skillet to the stove. Add in the onions and garlic; stir and cook for five minutes or until the onions are soft.

Add in the zucchini; stir and cook for a couple of minutes. Add in the artichokes and tomatoes. Stir in the balsamic vinegar, agave, dried herbs and cinnamon. Season to taste with sea salt and pepper. Cover and bring to a simmer. Cook until the liquid is reduced a bit. Remove from heat.

Back to the sweet potatoes:

Drain the cooked sweet potatoes and mash them lightly. Season with sea salt, ground pepper and nutmeg. Drizzle with a little fruity olive oil. Add a couple of tablespoons of hemp milk and stir until smooth and fluffy.

Layer the beef and veggie mixture in a casserole or baking dish (or four individual gratin dishes, like original cook did).

Top with the mashed sweet potatoes.

Bake in the center of a preheated oven until bubbling and hot- about 25 minutes.

Serves 4.

Recipe from: "Glutenfreegoddess" blog - 9/28/09

Southwest Spaghetti Squash

Ingredients:

1 spaghetti squash
1 can Mexican Style diced tomatoes - undrained
1 can (14 oz) black beans - rinsed and drained
3/4 cup shredded monterey jack cheese
1/4 cup cilantro - finely chopped, divided
1 Tsp ground cumin
1/4 Tsp garlic salt
1/4 Tsp black pepper

Directions:

Preheat oven to 350°F.
Cut squash in half lengthwise. Remove and discard seeds. Place squash, cut side down, in a greased baking pan. Bake 45 minutes to 1 hour or until just tender.
Using a fork, remove spaghetti-like strands from hot squash and place strands in large bowl.
Add tomatoes with juice, beans, 1/2 cup cheese, cilantro, cumin, garlic salt, and pepper; toss well.
Spray 1-1/2 quart casserole dish with nonstick cooking spray. Spoon mixture into dish.
Sprinkle with remaining 1/4 cup of cheese.
Bake uncovered 30-35 minutes or until heated through.
Serve immediately.

Makes 4 servings.

Recipe from: UNKNOWN

Shrimp Enchiladas Verdes

Ingredients:

1 pound(s) peeled cooked shrimp , (21-25 per pound; thawed if frozen), tails removed
1 cup(s) frozen corn, thawed
2 can(s) (4 ounce) chopped green chiles, (not drained)
2 cup(s) canned green enchilada sauce, or green salsa, divided
12 corn tortillas
1 can(s) (15 ounce) nonfat refried beans
1 cup(s) reduced-fat shredded cheese, such as Mexican-style, Monterey Jack or Cheddar
1/2 cup(s) chopped fresh cilantro
1 lime, cut into wedges

Directions:

1. Preheat oven to 425°F. Coat a 9-by-13-inch glass baking dish with cooking spray.
2. Combine shrimp, corn, chiles and 1/2 cup enchilada sauce (or salsa) in a microwave-safe medium bowl. Cover and microwave on High until heated through, 2 1/2 minutes.
3. Spread 1/4 cup enchilada sauce (or salsa) in the prepared baking dish. Top with an overlapping layer of 6 tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour the remaining sauce (or salsa) over the tortillas. Cover with foil.
4. Bake the enchiladas until they begin to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.

Recipe from: EatingWell.com website

Sausage and Sweet Potato Casserole

Ingredients:

3 pounds cubed sweet potatoes; steamed or boiled until tender
1 pound sausage, browned
5-6 green onion tops

Dressing:

3 Tbsp cajun mustard
3 Tbsp olive oil
1/3 cup balsamic vinegar
pinch sugar

Directions:

Toss sweet potatoes lightly with dressing. Add sausage, salt & pepper (to taste), and onions. Sprinkle with 1/2 cup chopped fresh parsley.

Recipe from: UNKNOWN

Polynesian Chicken with Rice

Ingredients:

1 can (20 oz) pineapple tidbits or chunks
1/2 cup seedless or golden raisins
1/2 cup sliced green onions
1/2 Tsp ground ginger
1 clove garlic, chopped finely
3 cups cooked white or brown rice
2 cups chopped cooked chicken breast
2 Tbsp soy sauce

Directions:

Drain pineapple; reserve 4 Tbsp juice.

Heat 2 Tbsp reserved juice over medium heat in large, non-stick skillet. Add raisins, green onions, ginger, and garlic; cook & stir 3 minutes.

Stir in pineapple, rice, chicken, soy sauce, and remaining 2 Tbsp juice. Cover; reduce heat to low & cook about 5 minutes more or until heated through. Garnish with cherry tomatoes and green onions, if desired

Makes 4 servings.

Recipe from: UNKNOWN

Pizza Crust

Ingredients:

1 Tbsp active dry yeast
2-1/2 Tsp sugar, divided
2/3 cup milk
2/3 cup potato starch
1/2 cup Carol's Sorghum blend (see below)
2 Tsp xanthan gum
1 Tsp italian seasoning
1 Tsp onion powder
3/4 Tsp salt
2 Tbsp olive oil, divided
2 Tsp cider vinegar
shortening for greasing pizza pan
white rice flour for dusting

Directions:

Preheat the oven to 425°F.

In a small bowl, dissolve yeast and sugar in warm milk. Set aside to foam 5 minutes. In a food processor, blend yeast mixture, potato starch, sorghum blend, xanthan guym, italian seasoning, onion powder, salt, 1 Tbsp oil, and vinegar until ball forms. Dough will be very soft.

Generously grease a 12" nonstick pizza pan with shortening (DO NOT use cooking spray as it makes it harder to shape the dough). Place dough on prepared pan. Liberally dust dough with white rice flour; then press dough into pan with your hands, continuing the dust dough with flour to prevent sticking as needed. The smoother the dough, the smoother the baked crust will be. Make edges thicker to contain toppings.

Place a rack in the bottom position and another in the middle position of the oven. Bake pizza crust 15 minutes, until crust begins to brown on the bottom.

Carol's Sorghum Blend
1-1/2 cups sorghum flour
1-1/2 cups potato starch
1 cup tapioca flour

Recipe from: UNKNOWN

Ginger BBQ Pork or Chicken Stir-Fry

Ingredients:

2 1/2 cups chicken stock
3 Tbsp vegetable oil
1 cup brown rice
1/4 cup ginger preserves
1/4 cup hoisin sauce
2 Tbsp tamari (dark soy sauce)
1 Tbsp hot pepper sauce or Chinese mustard
1 1/2 pounds skinless, boneless pork or chicken, cut into bite-size pieces
Salt and pepper
1 large red bell pepper, thinly sliced
1 large onion, thinly sliced
2 cloves garlic, grated or finely chopped
1/3 cup sliced almonds, toasted (a generous handful)
2 scallions, thinly sliced
1/2 green apple, chopped (optional)

Directions:

1. In a medium saucepan, bring 1 3/4 cups chicken stock and 1 tablespoon oil to a boil. Stir in the rice, lower the heat, cover and simmer for 40 minutes. Fluff with a fork.

2. Meanwhile, in a small bowl, combine the remaining 3/4 cup chicken stock, the ginger preserves, hoisin sauce, tamari and hot sauce. In a large skillet, heat the remaining 2 tablespoons oil over high heat until rippling. Add the pork and cook, turning, until browned all over, about 5 minutes. Season with salt and pepper and transfer to a plate. Add the bell pepper and onion and stir-fry for 2 minutes, then add the garlic and stir-fry for a few seconds. Stir in the ginger sauce and the reserved pork and cook until the sauce thickens slightly, 1 to 2 minutes. Serve over the rice and top with the almonds, scallions and the apple, if using.

Recipe from: Rachael Ray magazine - September 2009

Shrimp with Tomatoes and Feta

Ingredients:

2 tablespoons olive oil
3 cloves garlic, finely chopped
1 (14.5 oz.) can diced tomatoes, not drained
1/4 Tsp crushed red pepper
10 kalamata olives, pitted and chopped
1-1/2 pounds medium shrimp, peeled, deveined and rinsed
3 oz feta cheese, crumbled
1 Tsp dried oregano or 1 Tbsp. fresh, chopped

Directions:

Warm oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute. Stir in tomatoes, crushed red pepper and olives, and simmer until mixture is thickened, about 10 minutes.

Add shrimp and cook, stirring, until shrimp are pink and firm, 4 to 5 minutes.

Divide shrimp and tomatoes among 4 plates. Sprinkle each with feta cheese and oregano and serve hot.

Recipe from: All You magazine - December 2007

Potato Pierogis

Ingredients:

for the pasta

3/4 cup sorghum flour

1/4 cup teff flour

3/4 cup cornstarch

a scant 1 cup tapioca starch

1 cup potato starch

3/4 cup sweet rice flour (also known as glutenous rice flour), plus extra

1 1/2 Tsp xanthan gum

1 Tsp salt

6 eggs

a little more than 1/4 cup milk

3 Tbsp olive oil

for the filling and finishing

2 potatoes, peeled

1 large onion

4 cloves garlic, minced

1/2 stick butter

salt

1 Tsp paprika

1 Tsp dried parsley

Directions:

pasta:
Whisk together the dry ingredients in a large bowl. In a medium sized bowl, beat 4 eggs, milk, and olive oil. Make a well in the middle of the dry ingredients, and stir together. Add remaining eggs one at a time. If the dough feels too sticky, add a bit more sweet rice flour. Knead the dough with your hands, then wrap in plastic wrap and let sit an hour or so.

Peel and cube the potatoes, then put in a large pot of water with 2 t salt and bring to a simmer. Cook until the potatoes are tender, between 10-20 minutes depending on how large you cut them. Cut the onion in half. Dice one half, and saute in 1 T butter with the garlic until soft but not browned. Set aside. Melt another tablespoon of butter, and thinly slice the other half of the onion. Cook the sliced onion over low heat for 20 minutes, until starting to caramelize. When the potatoes are tender, mash with the onions and garlic, 1 T butter, salt to taste, paprika and parsley. Let cool while the pasta rests.

Line a large cutting board or your table with plastic wrap. Divide the dough into quarters, keeping the dough you aren't using at the moment covered with a towel or plastic wrap. Roll out the first dough ball to between 1/4 and 1/8" thick, as thin as you can. Using a circle cookie cutter or a cup, cut as many circles as you can. Place one round in the palm of your hand, and put a ball of potato mix in the center. Pinch the edges shut, and line up on a cookie sheet. Repeat with the rest of the dough, rerolling the scraps as you go.

Once all the pierogi are formed, bring a large pot of water to boil. Slide the pierogi in, but only as many as will fit in the pot without crowding. I cooked half of them in one batch. Once they rise to the top, cook another 8-10 minutes until the dough is cooked through. If you're unsure, cut a corner off one pierogi and taste it.

When the pierogi are almost cooked, add the last tablespoon of butter to the pan with the onions. As soon as the pierogi are cooked, add them to the pan with the butter and onions, and cook a few minutes, letting the pierogi get crispy in places. Serve with sour cream, if you'd like.

Recipe from: "heythattastesgood" blog - 7/13/09

Pecan Chicken

Ingredients:

6 boneless, skinless chicken breasts, or 2 lbs. chicken tenders
1/2 Tsp. salt
1 Tsp. pepper
1/2 cup pecans, finely chopped
1/2 cup cornmeal or gluten-free breadcrumbs
1/2 cup buttermilk
3 Tbsp. olive oil Honey for drizzling (optional)

Directions:

Preheat oven to 400°. Rinse and pat chicken dry. In a wide flat-bottomed dish mix pecans, cornmeal or GF breadcrumbs, salt, and pepper. Pour milk in a separate wide, flat-bottomed dish. In a large oven proof skillet, heat olive oil to HOT, but not smoking. Dip chicken in milk then dredge in pecan cornmeal/GF breadcrumb mixture, and place in skillet. Using tongs, carefully flip chicken to brown on both sides (about 4 minutes per side). Transfer skillet to preheated oven and bake until juices from chicken run clear (about 8 minutes). Let chicken rest for approximately 10 minutes before serving.

Original cook & her husband drizzled about 2 Tbsp. of honey over the chicken as soon as we pulled it from the oven.

Recipe from: "gingerlemongirl" blog - 11/9/07

Parmesan-Stuffed Chicken and Melted Strawberries

Ingredients:

3 cups fresh strawberries (halve or quarter if large berries)
2 Tbsp. white balsamic vinegar or white wine vinegar
1/4 cup strawberry jam
Sea salt or salt and black pepper
6 boneless, skinless chicken breast halves (about 3 lb.)
3 oz. Parmesan or white cheddar cheese
6 large fresh basil leaves
1 Tbsp. olive oil
2 cloves garlic, minced
Snipped fresh basil

Directions:

1. Preheat oven to 400°F. In a 3-quart baking dish combine strawberries, vinegar, and jam. Sprinkle salt and pepper; set aside.

2. Cut a horizontal pocket in each chicken breast half by cutting from one side almost, but not through, to the other side. Cut Parmesan cheese in six 3x1/2-inch pieces. Wrap a basil leaf around each piece of cheese; stuff into chicken breast pocket. Secure pockets closed with wooden toothpicks or skewers. Sprinkle with salt and pepper.

3. In 12-inch oven-safe skillet cook garlic in oil over medium heat for 30 seconds. Add chicken and cook 5 minutes or until golden brown, turning once. Transfer to oven. Bake, uncovered, 5 minutes. Add baking dish with the strawberry-jam mixture to oven. Bake 10 to 13 minutes, or until chicken is no longer pink (170°F) and the berries are softened and jam mixture has thickened. Serve chicken with melted strawberries. Sprinkle with basil.

Makes 6 servings.

Recipe from: Better Homes and Gardens Magazine Online

Mushroom Primavera with Spaghetti Squash

Ingredients:

1 spaghetti squash (about 3 pounds)
1 Tbsp olive oil
1 pound white button mushrooms, sliced
1 cup chopped onion
2 Tsp minced garlic
1 cup cherry or grape tomatoes, halved
3/4 cup crumbled, fat-free feta cheese
1 1/2 Tbsp sliced Kalamata olives
1/2 cup chopped fresh basil, plus more for garnish

Directions:

With the tip of a knife, pierce squash in about 5 places. Place on paper towel in microwave and cook on high for 10 minutes, or until squash has softened. When cool enough to handle, cut squash lengthwise and remove seeds with a spoon. Remove the spaghetti-like strands of squash with a fork, set aside and cover to keep warm (or reheat in microwave at serving time).

Heat oil in a large non-stick skillet over medium-high heat. Add a single layer of mushrooms and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Stir in onion and garlic and cook for 3 more minutes, until onions are softened. Add tomatoes, cheese and olives and cook about 3 minutes longer, until mixture is hot and bubbling. Remove pan from heat and stir in basil.

Divide squash among 4 shallow serving bowls. Spoon sauce over spaghetti squash and garnish with additional freshly chopped basil.

Serve immediately.

Recipe from: UNKNOWN

Mediterranean Fish with Rice

Ingredients:

4 serving size fish fillets, rinsed and patted dry (about 1 1/2 pounds)
A squeeze of fresh lemon juice
Sea salt and fresh pepper
8 cloves of garlic, roughly chopped
2 red or sweet yellow onions, cut into pieces
4 cups baby spinach leaves- or chopped spinach
8 plum or Italian tomatoes, roughly chopped
4 Tbsp balsamic vinegar
2 Tbsp chopped fresh basil
2 Tbsp chopped fresh parsley or cilantro
A sprinkle of red pepper flakes, to taste
Extra virgin olive oil, as needed

Directions:

Fire up the grill to medium high heat. If you are cooking indoors, preheat the oven to 375°F.

Tear off a large sheet of aluminum foil and place it on a large platter or tray.

Lay the fish fillets in the center, in a single layer. Squeeze a little lemon juice over the fillets. Season with sea salt and fresh pepper.

In a large mixing bowl, combine the garlic, onion, baby spinach and tomatoes. Add the balsamic vinegar, fresh chopped herbs, red pepper flakes and toss to mix. Drizzle with enough extra virgin olive oil to moisten it all. Season with a little sea salt and pepper. Toss to coat.

Tear off a second sheet of foil the same size as the bottom sheet.

Turn up all the edges of the bottom sheet a bit to catch any liquid that runs to the edge.

Spoon the spinach-tomato mixture on top of the fish. Drizzle on any remaining olive oil left in the bowl.

Lay the second piece of foil on top of the fish and veggies and crimp the foil closed all around the edges to make a large packet.

Carry the packet with the platter or tray to the grill and carefully transfer the packet to the preheated grill. Cover the grill and cook until the fish is done- about 20 minutes or so- depending on the thickness of the fillet, and how hot your fire is. The fish should flake easily with a fork, and appear opaque.

Serve with hot cooked rice.

Recipe from: "glutenfreegoddess" blog - 6/19/08

Kung Pao Chicken

Ingredients:

1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 Tbsp cornstarch
2 Tsp vegetable oil
3 Tbsp chopped green onions with tops
2 cloves garlic, minced
1/2 Tsp crushed red pepper
1/2 Tsp ground ginger
1/4 cup rice vinegar
1/4 cup GF soy sauce
1 Tbsp sugar
1/3 cup unsalted dry roasted peanuts
4 cups cooked rice (hot)

Directions:

Combine chicken and cornstarch in small bowl, toss.

Heat oil in large skillet wok on medium-high heat. Add chicken. Stir-fry 5-7 minutes or until no longer pink in center. Remove from skillet. Add onions, garlic, red pepper, & ginger to skillet. Stir-fry 15 seconds. Remove from heat.

Combine vinegar, soy sauce, and sugar in small bowl. Stir well. Add to skillet. Return chicken to skillet.

Stir until coated. Stir in nuts. Heat thoroughly, stirring occasionally. Serve over hot rice.

Recipe from: UNKNOWN

Italian Rice and Sausage

Ingredients:

1 1/2 pound sweet or hot Italian sausage
1 26oz large can diced tomatoes
1/2 cup water
1 large green pepper
1 large red pepper
1 large sweet Vadalia onion
3 cups minute rice
2 Tbsp ground oregano
2 Tsp extra virgin olive oil

Directions:

Saute the onions and pepper in the olive oil until tender. Remove the sausage from the casing and cook until brown. Add the caned tomatoes, ground oregano, and water. Bring to a boil, add rice and fold into tomato/sausage mixture. Cover and remove from heat. Let stand 15 minutes. Serve.

Recipe from: UNKNOWN

Green Bean Casserole

Ingredients:

Cream of Mushroom Soup:
olive oil
1 lb. button mushrooms (or any other kind you prefer)
6 Tablespoons butter
2 cups chicken/vegetable broth
2 cups whole milk
6 Tablespoons flour (sweet rice flour preferably, but brown rice flour works ok too)
1 teaspoon Coleman’s dry mustard
less than 1/8 teaspoon cayenne pepper for a little kick (optional)
salt to taste (maybe 1 1/2 teaspoons)
pepper

French Fried Onions:
1 3/4 – 2lbs fresh Green beans, cleaned and cut into 2 inch pieces
1 Tablespoon Tamari J’s Wheat Free Soy Sauce

Directions:

To start this recipe, I would prepare the french fried onions. It would be smart to prepare these in advance and store them in an air-tight container, so you are not stuck in the kitchen for longer than you have to be.

First, saute your mushrooms in olive oil and set aside. Next, prepare your cream of mushroom soup. Start by melting your butter in a large saucepan and once the butter starts to bubble, add your flour. Then add your spices- I chose dry mustard, shake of garlic powder, salt, pepper, and the tiniest amount of cayenne pepper. Once the roux has cooked/bubbled for a few minutes, add your milk and chicken/vegetable broth. Whisk until the sauce thickens. Once the sauce has thickened, add back in your mushrooms.

At this point, cook your green beans for 4-5 minutes until bright green. Strain the water from the green beans. Once they are done, put the green beans in a large casserole dish.

Mix in the soup and soy sauce.

Top with the French Fried Onions.

Bake for about 35 minutes on 350° or until bubbly.

This will make a huge casserole!

Recipe from: "glutenfreemommy" blog - 11/16/07