Entrees

Pizza~


Probably the yummyist pizza I have ever eaten!  Gluten or not, this one rocks.  Thanks to my bro-in-law in Colorado for tweaking my recipe and making it rock.   :)

1 1/2 cup rice flour
1 1/2 cup tapioca flour
2 tsp. xanthan gum
1 tsp. salt

Separately mix:
3/4 cup honey
1/2 cup warm water
1/3 to 1/2 cup milk (if dough is still thick at 1/3 cup, add more milk until easy to stir)
1 to 2 tbsp. oil
1 tbsp. yeast
2 eggs

Mix the wet and dry separately then add together.  Meanwhile, preheat oven to 425 degrees.  A 14 inch pizza stone works really well so I pop that in the oven as it preheats.  
Dough should be a the consistency of peanut butter, so if it's too thick just add a little more milk.  It should stir easily with a fork.  
Dust the hot pizza stone with flour (a cookie sheet will work too) then using a wet fork flatten dough onto the stone.
Top with pizza sauce (I use spaghetti sauce) :) then mozzarella cheese, onions, peppers, pepperoni, olives...whatever you love!
Bake 425 for 30 minutes.  Yummy!!!!!!  



Chicken or Shrimp Teriyaki Stir-Fry


Teriyaki sauce:
1/2 cup water
1/2 gluten free soy sauce
1 clove minced garlic
1 tbsp finely chopped ginger
1/4 cup brown sugar (or honey)

2 tbsp cornstarch

Stir fry:1-2 chicken breasts or shrimp (chop and stir fry separately, then add to veggies)
2 tbsp oil
head of broccoli
3-4 large chopped carrots
1/2 chopped onion
3-4 stalks celery
1/2 chopped green pepper
1 small can of drained water chestnuts
And the real yummy part...a big handful of cashews (add last, only need to cook a few minutes to soften)

Once the veggies are all cooked and tender, add the sauce and cook for a few minutes (a must as it will significantly thicken over heat).  Serve over jasmine rice.  Oh so good.



Asian Brocolli Noodles~

In a small bowl prepare sauce:
2 large garlic cloves, minced
2 tbsp. peeled, fresh minced ginger
2 tbsp. peanut butter
1/4 cup gluten free soy sauce
1 tbsp. sugar
3 tbsp. water
1 1/2 tbsp. lemon juice
1/2 tsp. salt

In a large skillet add:
1-2 chopped chicken breasts, saute in oil.  When browned add:
1 head, chopped broccoli
1/2 onion
2-3 chopped carrots
2-3 chopped celery stalks
1-2 tbsp. oil
Cover and allow veggies to cook for several minutes

Separately cook 8 oz. thin, rice noodles.  Drain and rinse with cold water. Then add to cooked veggies.

Lastly, add peanut sauce to the veggies/noodles.  Cook for several minutes more and serve hot.




Thai Coconut Curry~
3-4 medium sized, chopped red potatoes (or 2 red potatoes and 2 sweet potatoes are good too if you prefer a kick of sweet)
1 can coconut milk
1 chopped and cooked chicken breast (cook separately)
3 chicken bouillon cubes 

1/2 chopped onion
2 tbsp. fresh ginger diced
3-4 cloves minced garlic
handful of chopped cilantro
1/2 diced jalapeno- I never use the seeds, too spicy
1 tsp curry powder
2 tbsp. canola oil
a couple handfuls of spinach or broccoli- whatever you prefer, I like spinach
salt & pepper

Cook the potatoes first until tender.  I cook them in just enough water to simmer continually and not burn the bottom of the pan~ let the water burn off.  Next add the coconut milk, chicken and everything else.  Simmer for 5 minutes or so until onions are tender and everything has a chance to blend together.  Serve it over jasmine rice, I also love it with pineapple chunks.  One of our absolute favorites...  :)



Mexican Dish~



Chop and brown 1-2 chicken breasts, saute in oil or a little white wine.  Set aside.
Separately and in a large pot simmer:
2 tbsp olive oil
4-6 chopped green onions OR 1/2 regular onion
2 minced garlic cloves
Stir 2-3 minutes then add:
1 can chicken broth (15 oz. size)
1 cup rice
16 oz. salsa
1 cup water
Add above chicken breasts

Bring to a boil, then cover and reduce heat to simmer.  Stir every 10 minutes for 40 minutes or until rice has absorbed all the water.  When done, transfer to a 9x9 square dish and top with mozzarella cheese, chopped avocado and fresh tomatoes.  Serve with tortilla chips.  This has been a favorite of my family's for YEARS!  You will love it!!  :)




Chicken & Veggie Enchiladas~

I liked this recipe.  It started out with no veggies, but I found the more I added, the more substance it had, the tastier it got, the healthier it got, etc.  Now I LOVE it this recipe.  Add your favorite veggies, it's soooo yummy!!  :)

In a medium sized pot prepare sauce (cream of chicken soup):
2 tbsp. oil or butter
4 tbsp. flour
3 cups chicken broth
1 cup milk

Once sauce has thickened add:
1 cup sour cream (light works fine but don't use fat free.  Bleh.)
1/2 chopped onion
1 chopped medium sized zucchini
1 cup corn
1 -2 cups fresh or frozen spinach
1/2 finely chopped jalapeno
1 cup cheddar cheese
1/2 cup salsa
1 tsp. ground coriander

Separately, chop and saute 2 chicken breasts in oil and a little water.  Add to sauce mix.

Lastly, grease a 9x13 pan.  Trader Joes sells excellent brown rice tortilla but corn work alright.  Run 6-8 tortillas under water and microwave for 1 minutes to increase "flexibility".  Then dish sauce mix into tortillas, one at a time and wrap around.(I use a slotted spoon and use the chunky part for tortillas).  Then using the remaining sauce, pour onto the top of wrapped tortillas.  If they break, don't worry, they turn out great anyway. 

Bake for 30 minutes at 350.  Top with chopped tomatoes and green onion.  Serve with tortilla chips.  Ohhhhh...this is a good one!!  :)



Pesto Pasta~
2 cups fresh basil leaves
1/4 cup pine nuts (or any nuts you have on hand will work)
3 tbsp. olive oil
1 tsp. salt
1/2 tsp. ground pepper
1/4 cup water
1-2 cloves minced garlic
1/2 cup Parmesan cheese

Boil 16 oz. of spaghetti noodles or fettuccine noodles separately.  Drain.
Also separately, chop and saute 1-2 chicken breasts.

I put the first 7 ingredients above, all EXCEPT the cheese into my magic bullet blender. If you have a food processor or blender that will work great.  After blended, in a large bowl, mix with cooked pasta, chicken and finally mix in Parmesan cheese.  Add more salt if needed.  Sprinkle even a little more cheese on top if desired.


Salmon with Ginger-Soy Butter~
2 tbsp room temperature butter
½ tbsp chopped chives
1-2 tbsp soy sauce
½ tbsp ground ginger
Juice of 1 lemon
Olive oil 
1 lb. salmon


Combine everything except the salmon in a bowl and mix until fully blended.


Cook the salmon as you like.  I like to broil it on 375 for 15 minutes or so, but grilling works great as well.  The recipe calls to fry it, whatever you prefer.  Anyway, it doesn't matter as the sauce is the kicker.  So just cook the fish however you like and pour this delicious sauce on top, which should begin to melt on contact.  So simple and so scrumptious!! 







4 comments:

  1. Sabrina Gonzalez sent me your blog and I want to thank her! The recipes look great. Have you found a really good macaroni and cheese recipe? I haven't found one that reminds me of creamy Velveeta Shells and Cheese I used to enjoy.

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  2. Hi Merritt,
    I'm so glad you like the blog!! A good mac & cheese recipe...hum...I do have one but it's not really a velveeta type of cheese. It a combo of a couple cheeses. So if you want the velveeta/faux cheese kind of taste (that we all love :)) the recipe won't fit the bill, but if you want a recipe with real cheese, I'm happy to send it to you! I used some shell pasta from Whole Foods for this one. Have a great day!

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  3. Mexican dish is my favorite!

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  4. I made MexiDish just the other week, but didn't have chicken breasts. So I used ground turkey instead-figured at least it was still poultry. :) Turned out good, but still better with chicken. Thanks for this recipe. I like to make it before Justin goes on the road, lots of leftovers.

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