Peanut Noodle Stir Fry

This is probably one of my favorite Asian/Thai inspired dishes that we make. It's creamy, loaded with veggies and chicken, and super delicious. Even though it's best served warm, it can very easily be eaten cold right out of the fridge. This recipe is adapted to be allergy friendly from Epicurious.

Ingredients
Sauce
1/2 cup smooth peanut butter
1/4 cup gluten free soy sauce
1/3 cup warm water
1/4 tsp. ground ginger
1/2 tsp minced garlic (1 clove)
2 Tbps. rice wine vinegar
1 1/2 Tbps. sesame oil
2 tsp. honey
1 tsp. dried hot red pepper flakes

Stir Fry
1 lb medium width rice noodles
2 Tbps. sesame oil
3-4 (aprox. 1 lb) chicken breasts, thawed and cubed
4 scallions/green onions, thinly sliced
1 red bell pepper, chopped
1 green bell pepper, chopped

Directions
Place all sauce ingredients in a blender and liquify until well blended.

In a medium-large pot, cook noodles according to package. Drain, rinse, and return to pot.

In a wok or large skillet, add sesame oil and brown chicken until cooked through. Add red and green bell peppers, and scallions/green onions. Cook until veggies are soft.

Once veggies are cooked, add peanut sauce mixture to wok. Cook until heated through.

Add to stir fry mixture to noodles and fold together until well combined.

Best served hot.

ENJOY!

Turkey Tortilla Soup

This a great soup to make if you have any leftover turkey from the holidays... or in our case a reason to make a whole turkey just for this soup. It is super delicious, and super easy to make after the turkey is cooked. My family also makes this, and we almost always make a double recipe, however, the recipe below is for a single batch.

Ingredients
1 medium onion, diced
2 cups turkey, in bite size pieces
1 cans diced tomatoes with green chilies
1 can black beans
1 packet taco seasoning*
2 boxes (32 oz.) chicken broth**
1/2 lb. corn
tortilla chips

Directions

Click image to enlarge

In a large pot, add all ingredients except the corn and tortilla chips.

Cook on medium until onions are soft. Add corn, and continue cooking until hot.

Serve with tortilla chips.

ENJOY!

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NOTE:
*Be sure to check the ingredients on the taco seasoning, as many prepackaged ones contain wheat. We have found Meijer and Trader Joe's brands to be safe.

**If you make a turkey especially for this soup like we did, you can substitute some of the chicken broth for turkey broth. We think it adds to the flavor and makes it even tastier.

Beef Stroganoff

I only had beef stroganoff a couple of times before going gluten free, but the few times I did, it was absolutely delicious. After doing some research, Jeremy and I adapted a recipe from Betty Crocker, and it turned out pretty well. We will definitely be making it again!

Ingredients
1 1/2 pounds beef sirloin steak
8 ounces fresh mushrooms, sliced (2 1/2 cups)
2 medium onions, thinly sliced
1/2 tsp. minced garlic (1 clove)
1/4 c. margarine*
1 1/2 cups beef flavored broth*
1/2 teaspoon salt
1 teaspoon Worcestershire sauce*
1/4 c. gluten free flour blend
1/8 tsp. xanthan gum
2 recipes of dairy free sour cream
1 lb. pasta, cooked

Directions
Cut beef into 1/2 inch cubes. Thinly slice onions lengthwise, and then in half, and slice mushrooms with button down (to make slices as shown in the picture).

Click to view larger

Melt margarine in large skillet. Add mushrooms, onions, and garlic. Cook until onions are tender, then remove from skillet and set aside.

Cook beef in same skillet until brown. Stir in 1 cup of the broth, salt, and Worcestershire sauce. Heat to a boil, then reduce heat and let simmer for 15 minutes.

In a small separate bowl, mix together remaining 1/2 cup of broth, flour, and xanthan gum. Once well mixed add to beef mixture in skilled. Add onion mixture; heat until boiling, stir constantly. Boil and stir for 1 minute.

Stir in 1 cup of sour cream. Add remaining half cup as needed, to desired creaminess and flavor. Heat until hot, but do not boil.

Serve over noodles.

ENJOY!

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*NOTE: Be sure to check to make sure your margarine is dairy free. The only one that we have found is Blue Bonnet Light.

Beef broth also tends to have caramel color, and less frequently, wheat. So be sure to check the ingredients. We have found that Swanson's tends to be a safe brand.

For Worcestershire sauce, Lea & Perrin's is the only safe brand that we have found to date. It is a top quality brand, so it does tend to cost a little more, but it lasts forever. We have it in our store if you cannot find it at your local supermarket. It is also very tasty in meatloaf.

Rotisserie Chicken Noodle Soup

As most of the US sees the coldest temperatures it has seen in a century, this soup is an easy soup to warm up with. We have used a number of different types of noodles, but this batch was by far my favorite; we use Barilla gluten free noodles, which are available in our store.

Ingredients
1 rotisserie chicken*
6-8 oz. corn elbow noodles
2 32 oz. boxes/cans of chicken broth
3-4 stalks celery, chopped
4 large carrots, chopped
1 medium onion, diced
1/2 tsp. dried basil
1/2 tsp. dried oregano
salt and pepper to taste

Directions

In a large pot, add broth, celery, carrots, and onion. Cook until celery and carrots are mostly tender.

While veggies are cooking, remove skin and pull meat off chicken. After chicken is all in, add basil, oregano, salt, and pepper.

When veggies are tender, add noodles.

Cook until noodles are soft. Our noodles soaked up more broth than we expected (as shown in the picture below), so we had to add some extra broth.

ENJOY!

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*NOTE: If you have some extra time, try making your own rotisserie-like chicken in the crockpot. Check out our recipe here: Crockpot Whole Chicken.

Potatoes Kielbasa

Not only is this dish delicious, but it's also very easy to make. We have also found a couple of variations, including one from my sister. This is a go to dish for a quick, warm, hearty meal.

Ingredients
6-8 medium red potatoes
8 slices of bacon
1/2 onion
1 lb. turkey kielbasa, halved and sliced
1 red bell pepper, chopped
1 tsp. crushed red pepper

Directions
Cut up potatoes into about 1/2 inch pieces, and microwave until soft (about 5-10 minutes).

Fry the bacon in a skillet, we like to use our cast iron because it holds the flavor. Once cooked place on a paper towel to cool. Then crumble.

Place onion in skillet and cook until softened. Add peppers and kielbasa. Cook until peppers are softened slightly.

Add potatoes and crushed red pepper. Continue cooking until everything is cooked through and well combined.

ENJOY!

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VARIATIONS

1. Suggested by my sister, and is an equally tasty version; she recommends baking the potatoes instead of microwaving them. This will crisp them and they will hold together a little better.
2. A very different variation we tried, was with tater tots. Although they mostly fall apart, the little bits of potato give it a different texture.
   

Italian Wonderpot

If you've been on Pinterest, you've probably seen this recipe, and with a few adjustments is Kyle-friendly. We have made it twice in the past month and it is super delicious, and easy to make... just be sure you stir it regularly - we learned the hard way.

Ingredients
4 c. water
4 tsp. Better than Bouillon Vegetable Base*
2 Tbps. olive oil
1 lb. corn linguini, broken in half
8 oz. frozen chopped spinach
1 28 oz. can diced tomatoes, undrained
1 medium onion, diced
2 tsp. minced garlic (4 cloves)
1/2 Tbps. dried basil
1/2 Tbps. dried oregano
1/4 tsp. red pepper flakes
pepper to taste

Directions
Dissolve the bullion into water, then add halved linguini noodles, as well as remaining ingredients.

Bring to a rolling boil, stirring noodles occasionally so that they do not clump together. Once boiling reduce heat to medium, and allow the pot to continue cooking until majority of the liquid has been absorbed and pasta is tender.

ENJOY!

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*NOTE: Many bouillon's contain wheat and/or dairy, so be sure to check labels if you use another brand.

Better than Bouillon, does tend to be a bit pricey, but it lasts forever. Of the Better than Bouillon product line, only the Vegetable Base is gluten and dairy free. If you purchase it at your local grocery store, make sure you get the paste version and not the dry powder kind.

We have it available in our store. As well as through the link on the right.

Biscuits

We have yet to find a "from scratch" biscuit recipe that we love, so this is our no fail one. We use an all-purpose baking mix, and follow the instructions on the box.

Ingredients
3 c. gf baking mix
1/3 c. shortening
3/4 c. egg substitute
2/3 c. almond milk

Directions
Preheat oven to to 400° F.

Combine baking mix and shortening until it makes about pea sized clumps.

Add egg substitute and almond milk. Mix until smooth.

Drop spoonfuls onto an ungreased cookie sheet.

Bake for 13-16 minutes*, until slightly golden brown and firm to the touch.



Serve with gravy, or with honey, jam, or however you like to eat your biscuits.

ENJOY!

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*NOTE: If you have more than one cookie sheet of biscuits, and have an unreliable oven like we do, we switch the cookie sheets (top and bottom) half way through the cooking time.

Biscuits and Gravy

Well the holidays are full of comfort food, and this recipe is no exception. Normally these are loaded with gluten, dairy, and egg yolks, but those days have now come to an end. The original recipe for the gravy on Lynn's Kitchen Adventures, but our biscuits are made according to the gluten free Bisquick box (which we found an Aldi version of for about half the price).

Ingredients
1 lb package breakfast sausage
1 tablespoon margarine
3 tablespoons potato starch
3 cups almond milk
salt and pepper to taste

Directions
Cook sausage in a large skillet over medium-high heat until evenly brown.

Remove sausage with a slotted spoon, leaving the drippings in the pan. Stir in the margarine until melted.

Lower heat to medium and add potato starch (1), stirring continuously for about a minute (2).

Add almond milk (3), and cook until thickened; then salt and pepper (4).

Stir in cooked sausage.

Reduce heat, and simmer for a few more minutes or until it is the desired consistency. If gravy is too thick, stir in a little more milk; or more potato starch if it's too runny.

Serve with biscuits.

ENJOY!

Chili

This recipe was inspired my sister, but we made a few adjustments. It has excellent flavor, a slight kick but not too spicy, and is quite tasty served with rice, but it could easily be eaten right out of the pot.

Ingredients
1 lb. ground turkey
2 cans light red kidney beans
1 can dark red kidney beans
1 can butter beans
1 can chili beans*
2 cans diced tomatoes
1 can stewed tomatoes
1 can tomato sauce
1/2 onion, diced
1 recipe chili seasoning
1 Tbps olive oil

Directions

Put the olive oil in a large pot, and brown the meat. Then add onion and cook until tender.

Add the beans, tomatoes, tomato sauce, and seasoning. Mix well.

Let chili simmer on medium-low heat for about 45 minutes to an hour, until warmed through.

ENJOY!

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*NOTE: Make sure you check the chili beans as they often contain gluten. I have found that the SureFine brand is gluten free. We buy them at Woodman's grocery store.

Baked Sweet & Sour Chicken

We made this recipe a few times awhile back, but it is definitely very tasty. I found this dish on Pinterest, and it's hard to go wrong with gluten free orange chicken. It was originally posted on Life in the Lofthouse, and we have adapted it to make it "friendly". We served this with Vegetable fried rice and steamed broccoli. (I apologize for the poor quality pictures, updated ones hopefully soon to come.)

Ingredients

Chicken: 3-4 boneless chicken breasts salt and pepper 1 cup cornstarch 1/2 cup egg substitute (2 eggs) 1/4 cup canola oil

Sauce: 3/4 cup sugar 4 Tbps ketchup 1/2 cup distilled white vinegar 1 Tbps gf soy sauce 1 tsp garlic salt

Directions
Preheat oven to 325°F.

Mix all the sauce ingredients together in a bowl, and set aside.

Trim the chicken breasts of any fat, rinse them, and cut into bite sizes pieces. Season with salt and pepper to taste.

Dip chicken into the cornstarch to coat then dip into the eggs.

Heat the oil in a large skillet and cook your chicken until browned but not cooked through. Then place the chicken in a 9×13 greased glass or ceramic baking dish.

Make sure sauce is still well mixed, and pour evenly over chicken.

Bake for one hour, turning the chicken every 15 minutes.

ENJOY!