Peanut Chicken Stir Fry - Another Gluten Free Goddess

Here is another of my favorites from the Gluten Free Goddess. This is one takes a bit longer to make, but the peanut sauce makes it delicious and worth the extra trouble. I hope you try it!

You'll need:

2 1/2 to 3 cups cooked brown rice- put the rice on while you prepare the stir-fry

For the stir-fry:

2 tablespoons canola oil

1 tablespoon red or green Thai Kitchen curry paste- hot or mild, to taste (start with less if you prefer it mild)

1 tablespoon fresh ginger, grated

1 red onion, sliced or diced, as you like it

4 cloves of garlic, minced

2-3 cups chicken pieces- if using raw chicken, take proper handling precautions

2 cups broccoli florets

1 large red bell pepper, cored, sliced thinly

2 medium carrots, cut into matchsticks

2 cups thinly shredded cabbage (save time and use bagged slaw)

For the sauce combine:

1 1/2 cups hot gluten-free chicken broth

4-5 tablespoons smooth natural peanut butter (sugar-free, of course)

1 tablespoon wheat-free Tamari sauce or balsamic vinegar for soy-free

Juice from one fresh lime

Pinch of spicy red pepper flakes, for extra heat, to taste

When the rice is almost done, heat the oil over medium-high heat in a wok (or large deep sided skillet) and stir in the curry paste and ginger; cook for a minute to infuse the oil. Add in the onion and cook for 5 minutes, till softened. Add the garlic and chicken and stir-fry briefly till it starts to turn a bit golden. Toss in the veggies and do some more stirring.

After a minute or two, add the peanut sauce [you've tasted it, right?] and continue to stir and cook until the chicken is done (no longer pink inside) and the veggies are tender-crisp. Don't overcook- stir-fried veggies are best with a fresh, slightly crisp bite- but you know that, right? Fluff the rice and divide between 4 warmed bowls. Spoon the peanut chicken and vegetables on top.

Read more: http://glutenfreegoddess.blogspot.com/2006/01/peanut-chicken-broccoli-stir-fry.html#ixzz3HNkvri3F

Pasta with Roasted Veggies

Thanks, Aja, for setting this up! I'm excited to share some of the recipes I've found online recently. Plus this gives me a place to store them all, rather than keeping a bunch of tabs open on my iPad for when I want to make the recipe again. All of my recipes are taken from other blogs or books. I'll make sure to include the URL to everything so you can find the original recipe.

So my first post is for a recipe called "Pasta Smothered with Roasted Vegetables." It's taken from the blog/website "Gluten Free Goddess." It is a gluten free, sugar free, dairy free recipe, but it's super simple, incredibly delicious, and you can just use regular pasta if you don't want to use gluten free pasta. I also vary the vegetables because I don't like tomatoes and I usually don't want to take the time to cut up a butternut squash. This is one of my new absolute favorites. I look forward to making it every time. Enjoy!

Ingredients:

Half a head of cauliflower, cored, cut into pieces
1 head of broccoli, trimmed, cut into pieces
1 yellow squash, cut into half moons
1 zucchini squash, cut into half moons
1 half a butternut squash, skinned, cut into pieces
3 large carrots, trimmed, peeled
3/4 cup grape tomatoes
1 sweet or red onion, peeled and cut into pieces
1 red or yellow bell pepper, seeded, chopped or sliced (or use half of both colors)
6 cloves of garlic, chopped
Dried herbs- sage, rosemary, thyme, etc., to taste

Instructions:

Toss the veggies and garlic together in a large roasting pan. Let them co-mingle.

Sprinkle with sea salt and ground pepper. Splash on some extra virgin olive oil. Add more balsamic vinegar than you think you'll need. Throw in a heaping spoonful of your favorite dried herbs. like a combo of parsley, sage, rosemary, oregano, thyme and basil. 

Give them a hearty toss. Crank up the oven to 400ºF.

Put on a pot of salted pasta water.

Roast the veggies for about 45 minutes to an hour - stirring them at least once or twice - until they are charred a bit and caramelized. If you prefer your vegetables less cooked, shorten the roasting time. 

Cook the pasta according to package directions; drain. Drizzle and toss in your best tasting olive [or go all the way and coat the pasta in pesto]. Plate the pasta in shallow bowls and top generously with the roasted gems.

You can also add Parmesan cheese to the top and bread crumbs. (which then makes this not so dairy or gluten free...)

Read more: http://glutenfreegoddess.blogspot.com/2006/10/pasta-with-roasted-vegetables.html#ixzz3HNjk6u5x