Wednesday, March 17, 2010
EVERY kid deserves mac and cheese, it is the ultimate comfort food, and a great way to hide veggies.
1 cup GF macoroni noodles ( I like the corn and quinoa ones)
1/2 cup shredded vegan cheese ( I love the Vegan Gourmet Cheddar for this)
2 Tbl Earth Balance
1 Tbl Nutristinal yeast
splash of almond milk, original
Boil noodles till done and drain, add back to same pot and place back on the hot eye that is turned off. Add everything and stir WELL until melted. Serve.
Monday, March 1, 2010
I thought this would be a good way to use the rest of the 'mozzarella' I had from pizza night.
2 cups crushed rice chex
1/4 cup brown rice flour
1 tsp xanthan gum
3 tsp italian seasoning
1 tsp onion poweder
3/4 tsp garlic powder
salt and pepper
jar red pasta sauce
Crush the chex in a gallon bag if not already crushed, add the remaining seasonings. Salt and pepper chicken. I had fingers so that is what I am using tonight, you could easily use breasts.
make an egg bath, salt and pepper meat and coat in egg bath. Place chicken in bag and shake well until coated. Only do a few at a time.
You could either fry them or bake them. I think I am going to try baking them.
BAKE: Set oven to 400. Once heated, bake fingers for 8 minutes, flip them, bake another 7 or 8 min. Spray with cooking spray if you want a 'wetter' finger. After you flip add mozzarella and finish baking.
Heat oil in pan over med high heat. Cook fingers until brown and crisp, flip, add 'cheese' when they are almost done and cover to melt.
Serve with warm pasta sauce on top or side.
I always feel so rustic when we make these. I love them because it is no fuss, pretty fast, and so tasty. Also great for company at the last minute. You can really stock up on them when they go on sale too. But what I love best is that you can not screw up on them if you follow cooking instructions. ( I had cornish game hens, on 325 convection oven for an hour and they were perfect. Tonight I made Lemon Thyme ones:)
Whatever hens you can get, I used Rock Cornish Game hens here.
Garlic chopped ( about 4 guess)
First thing I rinsed and patted dry the birds.
Placed them in a shallow baking pan on a rack.
Drizzled the bird in olive oil and sprinkled salt and pepper all over them, along with some chopped garlic and lemon juice. Rubbed it all it really well. Took a quarter of the lemons I just used, covered them in thyme and placed inside the bird.
Follow baking instructions.
Meanwhile, in a small bowl, pour about a quarter cup olive oil, tablespoon garlic powder and onion powder, squirt of lemon juice, and garlic. Baste birds every 20 min or so.