QUICK HONEY CHICKEN SKILLET

Made this up on the fly tonight and it was delish!!!

peanut oil for cooking
1 lb ground chicken
1/4 cup minced white onion
2-3 cloves garlic minced
1/4-1/2 cup GF soy sauce ( I free poured everything tonight so go by taste here)
1/4 cup honey
splash rice vinegar
drop seasame oil
random veggies chopped

Heat the pan on med high and add enough oil to cook the chicken, about two capfuls. Brown chicken with the onion, when almost done, add the garlic. A few minutes later add everything else and cook until veggies are done. If it is to watery from the soy sauce a few pinches of cornstarch mixed in well will fix that. Serve over rice.

GRANOLA

A staple in this house. Always have it for the ever hungry kiddos, hubby loves to snack on it at work, GREAT for nursing mamas, aka me. You can make this in bars or loose granola, however you want to.

2 cups gluten free Bobs Red Mill Gluten Free oats. ( MAKE SURE THEY ARE GLUTEN FREE!!!)
1/2 cup lightly crushed pecans
1/2 cup sliced almonds
1/2 cup sunflower seeds
1 cup coconut
1/2 cup ground flax seed
1/2 cup oil
1/2 cup honey ( local is best but use what you have :) )
2 tsp vanilla

Mix oats, nuts, and grains in a bowl. Measure oil into cup, pour in, then the honey. ( Makes the honey slip right out!) Toss all together.

FOR BARS:
Pour into well greased medium baking dish and press down firmly, bake for 30 min on 300.

FOR LOOSE GRANOLA:
Pour onto baking sheet, lightly greased, stir and turn every ten min. Bake for 30 min on 300.

OPTIONS

This is easy to switch around several ways!

Sub the almonds and pecans for peanuts, use peanut oil:)
Chocolate makes everything better. Add some vegan chocolate chips OR make a chocolate glaze and drizzle on top.
Sub the nuts for 1/2 cup crushed GF pretzels and 1/2 cup peanuts.
Cranberries
Dried fruits....

CHICKEN PASTA SALAD

This makes for a fast lunch or last minute summer party dish.

1/2 lb cubed chicken or turkey breast ( I asked my deli girl to just cut a thick hung instead of slice the meat)
1 1/2 cup dry corn quinioa noodles
1/2 cup chopped carrot
1/2 cup peas
1/2 cup chopped green peppers
1/2 cup broccoli
1/2 cup chopped green olives with pimentos
1/2 cup Italian Dressing


While the noodles boil, mix everything together in a bowl except the dressing. Drain the noodles and add, mixing well. Slowly add the dressing to desired wetness.

ITALIAN DRESSING

1 cup olive oil
1/4 cup apple cider vinegar
1 tsp italian seasoning
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 cup green olive juice ( my secret ingredient, I like things dirty!)

Mix all together and keep cold. It will harden a bit so I put it on the stove while I cook so it is good come dinner time!

CORNBREAD

This is a STAPLE in our house!!!! Muffins, loaf, pan....

1 cup cornmeal
1 cup rice flour
2/3 cup sugar
3 1/2 tsp baking powder
3/4 tsp xanthan gum
1 cup almond milk
1 egg
1/3 cup oil

Mix all the dry stuff together, make a little well and add all the wet. Mix well. Grease pan and bake at 375 for about 20 minutes until done.

CUMIN CHICKEN IN ENCHILADA SAUCE

4 chicken breasts

1 Tbl ground cumin
3/4 Tbl garlic powder
3/4 Tbl onion powder
1/2 Tbl salt
3/4 Tbl chili powder
1/4 Tbl corriander
pepper

8 oz tomato sauce

mix spices together in a small bowl and rub half of the mixture well into the meat. Heat a pan on medium hight heat. When hot, heat a splash of oil in the pan and add chicken. Brown for about 5 min and flip. Reduce heat to medium while you pour tomato sauce into a small bowl and mix in remaining seasoning mixture. Pour over chicken reduce to a simmmer and cover for about 15 minutes or until chicken is done.
Serve with cornbread.

DOUBLE CHOCOLATE COOKIES

DELIGHTFUL!!!!!! You really can't tell that these are 'healthy', well as healthy as double chocolate cookies can be!

1 tsp ground coffee
6 oz vegan chocolate chips, melted


1/2 cup earth balance, softened
1/2 cup applesauce unsweetened
1 1/2 cup sugar
2 tsp vanilla extract
2 eggs

1/2 cup armaranth flour
1 1/2 cups rice flour blend ( I made 50/50 brown and white)
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp xantham gum
1/2 tsp salt

6 oz chocolate chips

Preheat oven to 375. Melt chocolate chips in microwave for about 30 seconds, stir in coffee.

Mix earth balance, applesauce, sugar and vanilla in mixer. Slowly add eggs one at a time.

In a medium bowl sift together all the dry ingredients. Slowly add to the egg mixture. once well blended add chips and stir.

Drop dough by the tablespoon on a ungreased cookie sheet, baking 9-11 minutes

I tried a few flours and the armaranth flour is so worth it, don't skip it! It gives a wonderful mild nuttiness to it. Also if you want you can add 1/3 cup pecans or marshmellows or anything like that. I think I might try with some lemon extract next time....

APPLESAUCE OAT MUFFINS

So much better to give on the way to school or practice than something pre-made :)

1 1/2 cups gluten free oats ( I used bobs red mill)
1/4 cup flax seeds
1/4 tapioca flour
1 cup rice flour
1 tsp xanthan gum
1 tsp baking powder
1 cup unsweetened applesauce
1/2 cup almond milk ( vanilla is a nice touch)
1 egg white


TOPPING
1/4 cup oats
1 Tbl brown sugar
1/2 tsp pumpkin spice
1Tbl meted earth balance

Beat all the ingredients together and pour into greased muffin cups in a muffin tin, about 3/4 full. In a small bowl make the topping and add to top. Bake at 400 for 20 min until toothpick comes out clean.

COCOA MUFFINS

I have had to start keeping this suckers on hand all the time. So good and good for you! Don't be afraid of all the ingredients.

1/4 cup sifted cocoa powder
1/4 cup oil
3 eggs

1/4 cup coconut flour
1/2 cup brown rice flour
1/4 cup tapioca flour
1/4 white rice flour
3/4 tsp baking soda
1 tsp baking powder
1/4 tsp cinnamon
1/4 tsp coffee
1 tsp xanthan gum
1/4 cup flax seeds

1/2 cup vegan chocolate chips
1/2 cup nuts

TOPPING
1 Tbl earth balance, melted
1 Tbl flax seeds
1/3 cup nuts crushed
1/4 tsp cinnamon

In a med bowl mix well first three ingredients. In a large bowl sift in the next large list of dry ingredients. Mix the chocolate mixture in with the dry. Once well mixed fold in the chips and nuts. Pour into muffin tin with paper cups and sprayed with non stick spray, filling to 3/4 full. Mix the topping ingredients in a small bowl and top each muffin with a pinchful. Bake at 350 for 20 min.

"BUTTERCREAM" ICING

I have to make this when the hubby is not home, he invades the bowl and there is no chance of having enough left.

This is very easy to flavor with extracts :)

1/2 cup Spectrum Shortening
1/2 cup Earth Balance
1 tsp vanilla
4 cup powdered sugar
2-4 Tbl Vanilla Almond Milk

Cream the shortening and earth balance together. Add vanilla. Add the sugar slowly. When it starts to get to dry, add milk as needed.

SPONGE CAKE

It is strawberry shortcake season and as the mother of a boy who loves his strawberries and all sweets. I fooled around with this for a while and it is so easy to alter and make different for all things!

3 eggs separated ( room temp)
1 tsp cream of tarter
3 drops almond extract
capful vanilla extract
1/2 cap lemon extract
pinch salt
1 tsp baking powder
3/4 cup cornstarch
1/2 cup sugar


Sift the cornstarch, baking powder, and sugar into med bowl. mix the egg whites with cream of tarter in a glass or metal bowl into meringue. As they whip up slowly add extracts. Once stiff but still wet, add the yolks slowly, keeping speed on high. Once well mixed, SLOWLY add in the dry. Once well mixed stop and pour into well greased cake pans. Cook in 350 oven for 15 min. Don't over cook! Cool for a few minutes then cool on metal rack.

Awesome for all kinds of things. I cut it up and layered it in a glass with berries, and icing and AH Laska chocolate sauce.

QUICHE

1 cup red onion chopped
3 slices thick sliced bacon
2 cloves garlic minced
4 eggs
1/2 cup tofutti sour cream
1 1/2 cup shredded cheddar cheese ( use the vegan gourmet)
1 1/2 cup shredded mozzarella cheese ( once again, the vegan gourmet)
package frozen spinach ( de thawed and drained)
nutmeg
tomato slices

Fry the bacon for a few minutes then add the garlic and onions. When the onions have wilted add the spinach and heat through, add DASH nutmeg, remove from heat. In a large bowl mix the eggs, tofutti and 'cheeses'. Grease a large backing dish, lightly press spinach mixture on bottom of baking dish, pour on top egg mixture. Lay sliced tomatoes on top. Bake at 375 for about 15 min until set.

ROSEMARY MARSALA

3 large chicken breasts beat thin ( 1/2 inch about)
12 oz fresh cherry tomatoes, halved
2 tsp dry rosemary crushed
1/2 cup brown rice flour
1/4 cup cornstarch
marsala wine
1 1/2 cups chicken stock
salt and pepper
olive oil

Beat out the breasts to about a 1/2 inch thick. Salt and pepper the breasts. Dredge the breasts in rice flour. Heat pan on medium high heat. When hot, add enough oil to cover bottom of pan. Add chicken and flip when bottom is browned. Flip and after a few minutes, add the marsala and rosemary, enough to cover about an 1/2 inch deep in the pan. Reduce a few minutes. When almost done remove chicken, cover, set aside. Mix cornstarch with the cold chicken stock and add to the pan slow. Stir well and add back the chicken and tomatoes, cover until tomatoes start to wilt. Serve.