More on food...

Sorry for the lack of posts - between a crazy month at work and all kinds of illnesses, blogging has been crowded out.

Here's a couple of recipes I've worked on lately for my gluten free dinners:

1) Pad Thai - super easy

First of all, rice noodles are $.99. Very nice, and gluten free, of course. Take about 4 oz of them (a quarter of a package the way I get them) and cook them in 3 cups of boiling water for about 4 minutes. Then drain and rinse them with cold water.

Next, scramble an egg.

Next, in the pan where you had the noodles, cook some tofu cubes up in a little olive oil, then add back in the noodles, egg, and jar of pad thai sauce (See, I said this was easy). Just make sure there's nothing scary (aka chemical) in the sauce. Add some veggies - bean sprouts are ideal but I put in broccoli last night because that's Kira's favorite.

Once it's all heated through, serve and enjoy!

2. Chicken, broccoli, and potato casserole

First, chop up 2 potatoes into thin scallops and sautee
Next, dice some red onion, green onion, and garlic and sautee in another pan.
Dice chicken and add to pan with onion.
In a small sauce pan, add a cup of milk, and a pat of butter. Heat through then add some corn starch and bring to a boil so that it will thicken. Stir constantly! Add a bay leaf, some parsley, and tarragon and Parmesan cheese. This is the sauce that will hold the casserole together instead of cream of mushroom soup or something like that. Feel free to use soy milk in this step - I have and it works just as well.
Once potatoes are soft, layer them in a casserole dish, dump chicken mixture in when chicken is cooked through, drizzle sauce on top.

Optional: Sprinkle mozzarella on top. I've done it both ways and can't decide which I prefer.

Cook in oven at 350 for 10 minutes or so. If cheese on top - cook till cheese browns.

Voila!

I also made pizza last night with a gluten free crust, but I'm still tweaking that recipe and it's not good enough to blog about... yet. ;)