Well this is gonna be fun. I have never done this before......so get a chair sit your self down and enjoy the ride.
I have written some recipes that I'd like to share with you. These are only Gluten-free recipes. I don't have problems dairy products. so if you have that problem than this blog isn't for you. So here we go.
Bangkok Chicken With Veggies
Ingredients:
1 lb. boneless skinless Chicken cut into cubes
8-10 large mushrooms sliced
2 cups broccoli florets cut into bite sized pieces
4 cups fresh spinich
3 TBSPs Gluten- free soy sauce San J Organic
1 lb. of Gluten-free spaghetti (Tinkyada)
San J Thai Peanut sauce GF
EVOO- Extra Virgin Olive Oil
Directions:
Cook chicken in a large wok in 2 TBSPs EVOO and GF soy sauce, Cook chicken until browned. When Chicken is browned, remove chicken, keeping soy sauce in wok, Add 1 extra TBSP of EVOO in wok. Add sliced mushrooms, cook on high until tender. Then add broccoli cook until tender, but not mushy.Add spinach, cover wok for 2 minutes to let veggies blend together. Stir veggies to keep from burning. Add chicken and heat through. Add peanut sauce right before serving. Cook spaghetti according to package directions, drain and add to wok. Stir together and add more peanut sauce to taste. Serves 4-5 people!!
This is the kitchen of a gluten sensitive mom. She feels so good eating gluten free that she is pulling her family into it too! Come and join me in this adventure!!
