Course: Main Dish
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Chicken and Lots of Veggies Curry
Servings Ingredients- 1 pound chicken, cut into cubes
- 1/2 cup olive oil, split into two batches
- 1 large white onion, diced
- 1 ounce fresh ginger root, about 1 1/2 inch piece
- 2 cloves garlic, minced
- 2 tablespoons Madras curry powder--split one and one
- 1/4 cup flour
- 2 cups vegetable or chicken stock
- 15 ounces coconut milk
- 2 cups of cauliflower florets
- 2 cups raw broccoli florets
- 2 cups yellow squash, cut into 1/4 inch thick slices
- 2 cups zucchini, cut into 1/4 inch thick slices
- 2 cups fresh tomato, chopped
- 2 bay leaves
- 1 cinnamon stick
- salt and pepper
Servings Ingredients- 1 pound chicken, cut into cubes
- 1/2 cup olive oil, split into two batches
- 1 large white onion, diced
- 1 ounce fresh ginger root, about 1 1/2 inch piece
- 2 cloves garlic, minced
- 2 tablespoons Madras curry powder--split one and one
- 1/4 cup flour
- 2 cups vegetable or chicken stock
- 15 ounces coconut milk
- 2 cups of cauliflower florets
- 2 cups raw broccoli florets
- 2 cups yellow squash, cut into 1/4 inch thick slices
- 2 cups zucchini, cut into 1/4 inch thick slices
- 2 cups fresh tomato, chopped
- 2 bay leaves
- 1 cinnamon stick
- salt and pepper
Instructions- Heat a large, heavy bottomed pot or non-stick wok and add 1/4 cup of the olive oil.
- When hot, but not smoking, add the onion, garlic, ginger and 1 tablespoon of the curry powder.
- Stir well. Add the chicken.
- Let the chicken cook stirring to sear all sides and remove the meat from the pan to a plate.
- Wipe the pan with a rag or paper towel to remove bits that might burn.
- Put the pan back on the heat and add the remaining oil.
- When it is hot add the vegetables and saute so veggies get coated with oil.
- Sprinkle with the remaining curry powder and the flour.
- Stir well and add in cold stock.
- Using a heat proof spatula get all the bits off the bottom and allow the mixture to come to a boil.
- Add the chicken back in, season with salt and pepper and pour in the coconut milk.
- Simmer for 20 minutes.
- Serve over Basmati rice or a bed of greens.
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Gluten-Free Pizza
Servings Ingredients- 1 bag Pamela's Gluten-Free Bread Mix
- 1 yeast packet
- 1/4 cup olive oil or grapeseed oil
- 1 1/2 cups warm water
- 1-2 tablespoons Italian herb mix
- 1 can Cento Pizza sauce, or other organic pizza sauce
- 1 tablespoons corn meal
Servings Ingredients- 1 bag Pamela's Gluten-Free Bread Mix
- 1 yeast packet
- 1/4 cup olive oil or grapeseed oil
- 1 1/2 cups warm water
- 1-2 tablespoons Italian herb mix
- 1 can Cento Pizza sauce, or other organic pizza sauce
- 1 tablespoons corn meal
Instructions- Combine dry mix, yeast packet, herbs, oil and water.
- Mix with a mixer on medium speed for 2 minutes.
- Grease two pizza pans or cookie sheets; then sprinkle a tablespoon of corn meal on top.
- Divide mix in half and pour one of the halves onto each pan.
- Using oil or water on dough and fingers, spread dough into pizza shape.
- Let rise for about an hour.
- Bake on lower rack in a preheated 375 degree oven for 8-10 minutes.
- Let cool. Add pizza sauce, cheese and toppings.
- Bake an additional 15-20 minutes, or until cheese has melted and toppings are cooked.
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Cool Veggie Pizza
Servings Ingredients- 1 package refrigerated crescent rolls (or Bob's Red Mill Pizza Dough)
- 2 packages cream cheese (8oz. each
- 2 tablespoons Veggennaise
- 1 tablespoon dill weed, dried
- salt and pepper to taste
Vegetables, sliced or diced:Servings Ingredients- 1 package refrigerated crescent rolls (or Bob's Red Mill Pizza Dough)
- 2 packages cream cheese (8oz. each
- 2 tablespoons Veggennaise
- 1 tablespoon dill weed, dried
- salt and pepper to taste
Vegetables, sliced or diced:Instructions- Preheat oven to pizza dough instructions.
- Prepare dough and bake until lightly browned.
- Remove from oven.
- Cool completely.
- Blend cream cheese, veggennaise, dill weed, salt and pepper in a bowl.
- Spread cream cheese mixture on top of cooled crust.
- Top with finely chopped vegetables.
- Refrigerate before serving.
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Noodle Fettuccini
Servings Ingredients- Angel hair pasta-wheat or gluten-free
- 1/3 cup freshly squeezed lemon juice
- 2 large garlic cloves, minced
- 1/2 teaspoon sea salt,
- 1 1/2 teaspoon agave nectar or honey
- 1/2 teaspoon Dijon mustard
- 1 1/2 tablespoons olive oil
- 1/4 cup toasted pine nuts
- 1/4 cup fresh parsley, chopped
- Parmesan cheese, optional
Servings Ingredients- Angel hair pasta-wheat or gluten-free
- 1/3 cup freshly squeezed lemon juice
- 2 large garlic cloves, minced
- 1/2 teaspoon sea salt,
- 1 1/2 teaspoon agave nectar or honey
- 1/2 teaspoon Dijon mustard
- 1 1/2 tablespoons olive oil
- 1/4 cup toasted pine nuts
- 1/4 cup fresh parsley, chopped
- Parmesan cheese, optional
Instructions- In a bowl, whisk together lemon juice, garlic, salt, agave nectar, mustard and oil.
- Empty the cooked noodles into a colander, draining water until water has emptied, or pat dry. Return to pot.
- Toss with lemon dressing, toasted nuts, and parsley.
- Season to taste, adding extra olive oil, salt and pepper, if desired, or any other veggies desired.
- Grate a small amount of Parmesan cheese on top of the noodles.
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Lunch on a Stick
Instructions- Thread any combination of the above on wooden skewers.
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Green Bean Casserole (Gluten-Free)
Servings Ingredients- 1 medium onion, sliced into thin rings
- 1/3 cup all purpose gluten-free flour blend
- 1/4 teaspoon sea salt,
- Cooking spray
- 1 pound green beans, trimmed and halved
- 2 tablespoons unsalted butter
- 2 large portobello mushrooms, sliced
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic
- 2 tablespoons gluten-free all purpose flour blend
- 1/3 cup sour cream
- 2 cups gluten-free cream of mushroom soup
Servings Ingredients- 1 medium onion, sliced into thin rings
- 1/3 cup all purpose gluten-free flour blend
- 1/4 teaspoon sea salt,
- Cooking spray
- 1 pound green beans, trimmed and halved
- 2 tablespoons unsalted butter
- 2 large portobello mushrooms, sliced
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic
- 2 tablespoons gluten-free all purpose flour blend
- 1/3 cup sour cream
- 2 cups gluten-free cream of mushroom soup
Instructions- To make "fried" onions, preheat oven to 475 degrees.
- Lightly grease a baking sheet with cooking spray and set aside. Combine onion slices, 1/3 cup flour blend and salt in a large bowl, tossing until onions are evenly coated.
- Pour out onto prepared baking sheet, separating onion rings.
- Bake in preheated oven for 15 to 20 minutes until golden brown, tossing one or two times.
- Remove from oven and set aside.
- To make the casserole, turn oven temperature down to 400 degrees.
- Boil beans in lightly salted water for 5 minutes.
- Rinse with cold water and drain.
- In a large saucepan, melt the butter.
- Toss in sliced mushrooms and pepper and stir over medium heat for 5 minutes.
- Add spices and flour, stirring to coat.
- Cook an additional minute and add sour cream and soup.
- Reduce heat to medium -low and cook while mixture thickens, about 5-8 minutes more.
- Remove from heat and stir in half the "fried" onions and the drained beans.
- Pour mixture into a large casserole and cook in preheated oven for 10 minutes or until bubbly.
- Sprinkle remaining prepared onions on top and bake for an additional 5 minutes.
