Sweet & Sour Chicken

I cut this recipe out of a magazine many years ago.  The first time I tried it my family declared it a winner. The bread is Udi's Multi Grain gluten free bread.  I found it in Kroger's bakery.  It has become my new favorite bread.

 Sweet & Sour Chicken (4-5 servings)
1 lb boneless chicken breasts, cut into cubes
2 tbsp oil
2 cups broccoli florets
1/2 cup red pepper strips
1 cup matchstick carrots (or strips)
1 garlic clove, minced
1 tbsp cornstarch
1/4 cup soy sauce
1 - 8 oz can tidbit size pineapple in juice
3 tbsp apple cider vinegar
3 tbsp brown sugar
1/2 tsp ground ginger
Brown chicken in hot oil in large skillet or wok.  Add vegetables and garlic. Cook and stir 1-2 minutes. Mix cornstarch with soy sauce; add to pan with pineapple and juice, vinegar, sugar, and ginger. Bring to a full boil.
Serve over white rice.

Notes:
Double the soy sauce and cornstarch for more sauce.
Fresh pineapple works well but don't omit pineapple juice.
Fresh grated ginger works but start with small amount. Add more to taste.
Have all ingredients prepped before cooking begins.

Both my daughters love this recipe. Kara made it for her family the same day I posted this recipe. :D

Kim started craving this dish and made it the next day. :D



White Chili and Cornbread Muffins

I've made this White Chili recipe for years. It's so easy and feeds 10-12 people. Cornbread and chili go together in my book. I've tried many gluten free cornbread recipes looking for a slightly sweeter muffin that resembles the "Jiffy" box kind.  I finally combined several recipes to come up with my own version.  I included the little "honey bear" in the photo. Annibee Honey goes great on cornbread.  Annalie is my neice and she and her family have bee hives and sell honey. Check them out if you live in the Elkhart, IN area.



White Chili

2 lbs skinless, boneless chicken breasts

2 - 14 oz cans chicken broth

Cut up raw chicken in very small pieces and cook in broth until done.

Add:

1 - 48 oz jar Great Northern beans

1 - 16 oz jar mild or medium salsa

1 - 8 oz pkg Monterrey Jack or cheddar cheese, grated

1 1/2 tsp chili powder (or to taste)

salt & pepper (to taste)

Mix and heat.

Cornbread Muffins  (makes 12)

1 1/4 cup yellow cornmeal

3/4 tsp salt

1/2 tsp baking powder

1/4 tsp baking soda

1/4 cup sugar

Combine above ingredients together and set aside.

1 egg

Beat egg in large bowl.

Add:

1/2 cup buttermilk

1/2 cup sour cream

1 1/2 tbsp Crisco shortening, melted

1/2 cup canned creamed corn

Add dry ingredients and combine until smooth.

Scoop into well-greased 12 muffin pan (or use foil liners)

Bake in 400 degree preheated oven for 22-25 minutes. Check with toothpick for doneness.

Leftover muffins are best stored in refrigerator.

Rootbeer Pulled Pork

Thanks to a friend that raises hogs, we have lots of pork in our freezer. I saw this recipe on "A Year of Slow Cooking" blog and wanted to try it.  I've followed this blog for some time now and even bought her first cookbook. Years ago I made Coke pork chops that were delicious so I thought rootbeer might be even better.  The pork was so yummy! I added a little barbeque sauce to it. Kevin (husband) really liked it.

Veggie Lo Mein

I found this recipe on the Three Many Cooks blog and it was also in the CookSmart section of USA Weekend. When I watched the "how-to" video I really thought I could smell this wonderful dish!  I followed the recipe except I used gluten-free brown rice noodles for the spaghetti.  I still have mixed thoughts about tofu but I'm glad I included it in the recipe.  The vegetables should have been crispier but I accidentally overcooked them.  Shrimp would be a great addition next time.

Welcome to Seasoned Celiac

I clearly remember the call from my doctor.  He told me that tests results showed I had celiac disease. He had to spell the word because I had never heard of it before.  It was such an emotional roller coaster ride at first. I was so happy to FINALLY have a diagnosis, but I also felt so devastated with  the radical life style change I would have to make for the rest of my life.  Information about celiac disease was difficult to find.  Gluten free food was almost nonexistent.  That was December, 1990. Twenty years later, I've become a "seasoned celiac".  After several "melt downs" in the beginning, I made the decision to focus on the food I could eat and not despair about the long  list of foods that were now poison to me. It's been a challenge in the kitchen, but I have learned so much and thought it was time to share.