Stir-fry

Marinade:

1 egg white

1 TB Chinese rice wine or dry sherry 

 1 TB cornstarch

Whisk together. Toss with chicken and refrigerated 1 hour

Sweet and Sour Sauce:

Mix together the following

3/4 chicken broth

2 tsp corn starch

1/4 cup ketchup

2 tsp soy sauce (Braggs liquid aminos)

3 Tb rice vinegar

1/4 cup sugar

1/2 tsp salt

1 tsp sesame oil

      Directions:

• Drain excess marinade from chicken. 
• Heat 1/4 inch peanut or vegetable oil in a wok or skillet over medium heat. Add chicken; slowly stirring until opaque. Transfer to a plate. Discard oil and wipe out pan.
• Heat pan over high heat. Add 2 Tb oil, then 2 cloves minced garlic, 1-2 TB minced ginger, 2 minced scallions, and a pinch each of salt and sugar; stir fry about 30 seconds. Add the vegetables, starting with the ones that take longest to cook; stir fry until crisp-tender. 
• Add chicken and sauce and stir until the sauce is thick and the vegetables and protein are cooked through; about three minutes. Thin with chicken broth, if needed.
• Garnish with sliced scallions, peanuts, sesame seeds, cilantro, etc.

broccoli sunflower salad

3-4 heads of broccoli

1 bunch of cauliflower

3/4 C. green onions

1 C. salted sunflower seeds

1/2 lb. bacon fried crisp

3 C. red grapes

SAUCE:

3/4 C. mayo, 1/4 C. sugar, 1/4 C. seasoned rice vinegar (wondering if apple cider vinager will do? What do you think?!)

add sauce, bacon & sunflower seeds right before serving.

Spinach apple salad

dressing:
1/2 C sugar
1 t. dry mustard
1 t. salt
1/3-1/2 C apple cider vinegar
1 C Canola oil
1 T. poppy seed

salad:
1 pkg. baby spinach
1 1/2 sliced apples
chopped green apples
bacon bits
slivered almonds
craisins
parmesan cheese

Rustic tomato soup

ngredients:

3 lbs tomatoes

1 onion, diced

1 handful baby carrots, diced

2 stalks celery, diced

1 forkful garlic

salt, pepper, basil to taste

6 cups chicken stock

1/3 cup orange juice

splash balsamic vinegar

Preheat oven to 325. Slice up tomatoes, salt and pepper and roast for 25 min, then broil for 10 more. Meanwhile, chop and saute onion, carrot, celery and spices put in deep soup pot. When onions start to get translucent add orange juice and balsamic vinegar. Pulse in blender. Return to pot and add chicken stock and roasted tomatoes. Simmer 20 min. Blend again until just chunky. Serve with grilled cheese sandwich (gluten free bread of course :)

Mexican Lasagna

ingredients:
1 lb. ground beef1 large onion
2 cups chunky salsa
1 can black beans, drained
1/4 cup zesty italian dressing
2 T. taco seasoning mix
Corn tortillas (OR we could use gluten free lasagna noodles!)
1-2 cups sour cream
Cheese

directions:
brown meat with onions in large skillet; drain. add salsa, beans, dressing, taco seasoning; mix well. arrange 2 of the tortillas in a single layer on bottom of a 9x13 baking dish; cover with layers of half each of the meat mixture, sour cream, and cheese. (i just kept adding sour cream until it covered in a thin layer). repeat all layers: tortillas, meat mixture, sour cream, and cheese. cover with foil. preheat oven to 400 degrees and bake, covered, 30 min. remove foil and bake an additional 10 min. or until casserole is heated through and cheese is melted. let stand 5 minutes before cutting into.
top individually with tomatoes, lettuce, olives and cilantro