This is my first recipe post of the New Year! It feels great to be back in my own kitchen again. I had a wonderful holiday in California, but it feels good to be back in a routine. I am excited about planning my menu again, trying new recipes, and creating a few too. My husband and I got a Canon Digital Rebel XTi Camera for Christmas (how sweet is that!) from his parents and I am still trying to convince him that is 60% mine and only 40% his. haha. I also got an external flash for the Canon and a Graslon flash diffuser. (Which is actually really great for food photography, no need to stick the whole plate in a lightbox anymore.) I was using a point and shoot camera on Gluten Free Mommy until now (the spring roll pic below was taken in the Fall and the chocolate cake pic last Spring with the point and shoot camera also). I have several resolutions for the New Year and improving the food photography at Gluten Free Mommy is definitely one of them. I would love to be able to take better pictures of the food I make- part of the reason people try a recipe is because of how good the food looks in the photo! I am excited about participating in Karina’s Flickr group of Gluten Free Food pictures. Yum.
In the New Year, I would like to continue posting easy recipes for the average cook. A lot of people who start a gluten-free diet did not cook much before they went on a gluten-free diet or are moms (like me!) who want to cook but can’t be in the kitchen for hours everyday. Every now and then I will throw you guys a challenge, but I know most of us are looking for weeknight meals or holiday recipes that can be made without a lot of fuss or going to eight different grocery stores for ingredients. I also try to cook and eat seasonally, but I do reach for frozen blueberries in January (so sue me). There is just not a whole lot my toddler will eat that is seasonal! Parsnips- oh please! Jude will not touch them. I will try to throw parsnips in a soup later and see if my budding food detective will eat them. Not likely!
I am going to continue the Gluten Free Menu Swap because I LOVE reading everyone’s menu on Monday and it inspires me to create my own menu for my family. The Gluten Free Menu Swap is back on for Monday. I will host the first one and my ingredient of the week is….PARSNIPS. Go run and hide, Jude! If you would like to take a turn at hosting the Gluten Free Menu Swap, please email me when you would like to host and what ingredient you would like to showcase. I have learn something new about each ingredient every week we do the swap. If you want to participate for the first time, don’t be shy! If you want to submit a menu only sporadically that is cool- there is no reason you have to do a menu every week. All you need to do is email the host of the week (found on the swap page) and make sure you link back to the host. If you don’t have a blog, feel free to comment and let me know what you are making that week. I always need ideas about what to make for dinner and I would love to hear from you.
My favorite recipes for 2007 on Gluten Free Mommy
Just a Few Recipes I TRIED and LOVED on other Gluten-Free Blogs
And for my first recipe offering of the New Year!
This is a very easy dinner or quick lunch idea. Stir-fries are a favorite around here! This is the absolute simplest stir-fry I make. It is a great recipe to make when you have a pack of chicken and only a couple bags of frozen veggies and need dinner super-quick!
EASY KUNG PAO CHICKEN
1 lb. of chicken breasts/tenders, cut into 1/2 inch pieces
1/4 cup of San-J’s Wheat-Free Tamari Sauce, divided in half (2 Tablespoons is half)
2 Tablespoons of freshly squeezed lemon juice
2 Tablespoons sugar
2 teaspoons cornstarch (optional- for thickening)
1/4 teaspoon of crushed red pepper
1/4 cup water
2 Tablespoons canola oil
1 clove garlic, minced
1/4 cup onion, diced
1/4 cup roasted peanuts, chopped
1 cup (roughly) of Desired vegetables (carrots, mushrooms, red pepper, or leftover sugar snap peas)
Marinate the chicken with 2 Tablespoons of soy sauce in the refrigerator for at least 30 minutes. In a separate bowl, combine garlic, lemon, water, remaining soy sauce, cornstarch, sugar, and red pepper flakes. In a wok or skillet, heat the canola oil over med.-high heat. Add chicken and onion and stir fry until brown about 4 minutes. Add desired vegetables and stir fry another 3-4 minutes. Add sauce and stir frequently until thickened slightly (if using cornstarch) or until heated through and bubbly. Serve over brown rice and sprinkle with peanuts.
More Posts Like This:
- Gluten Free Menu Swap- July 7, 2008
- Shrimp Casserole with Spinach and Feta
- Gluten Free Menu Swap- June 2, 2008
- Green Bean Casserole
- Easy Yogurt Raspberry Lime Ice Cream