GLUTEN-FREE CHICKEN STRING BEAN STIR-FRY

1 LB SKINLESS & BONELESS CHICKEN BREAST, BITE-SIZE PIECES


1 POUND FRESH STRING BEANS, TRIMMED
2 TABLESPOONS OLIVE OIL
1 TABLESPOON SESAME OIL
SALT AND PEPPER TO TASTE
1 TEASPOON GROUND GINGER
1 TEASPOON GARLIC, MINCED
2 TEASPOONS TOASTED SESAME SEEDS


2 CUPS COOKED BROWN RICE




HEAT 1 TABLESPOON OF OLIVE OIL ON MEDIUM HIGH HEAT IN A LARGE NON-STICK SKILLET.


SAUTE CHICKEN UNTIL GOLDEN BROWN AND COOKED THROUGH.


REMOVE CHICKEN FROM SKILLET AND SET ASIDE.


HEAT REMAINING OLIVE OIL AND SESAME OIL IN PAN.


ADD STRING BEANS, GINGER, GARLIC, AND SALT & PEPPER.


COOK FOR 5 MINUTES ON MEDIUM HIGH HEAT UNTIL BEANS ARE BRIGHT AND CRISP.


ADD CHICKEN AND HEAT THROUGH.


SPRINKLE SESAME SEEDS AND SERVE OVER BROWN RICE.


MAKES 4 SERVINGS. (CAN BE DOUBLED)

SPICY DIPPING SAUCE

THIS RECIPE IS AWESOME WITH ONION RINGS.


1 CUP SOUR CREAM
1/4 CUP CHILI SAUCE
1/2 TEASPOON CAYENNE PEPPER
1/2 TEASPOON GROUND CUMIN


MIX ALL INGREDIENTS IN A BOWL UNTIL WELL COMBINED.


MAKES 1 CUP.

THAI PEANUT SAUCE

1/4 CUP PEANUT BUTTER
1/4 CUP WATER
2 TABLESPOONS SOY SAUCE
2 TABLESPOONS LIME JUICE
2 GARLIC CLOVES, MINCED 
2 TABLESPOONS RICE VINEGAR


COMBINE ALL INGREDIENTS IN A SAUCE PAN OVER LOW HEAT.


CONTINUE STIRRING OVER LOW HEAT UNTIL INGREDIENTS ARE COMBINED AND TEXTURE IS SMOOTH AND CREAMY.


MAKES 1/2 CUP OF SAUCE.

ORANGE GLAZED SALMON

2 POUNDS SALMON FILLETS (SKINLESS)
3/4 CUP ORANGE MARMALADE
2 GREEN ONIONS, THINLY SLICED
1 GARLIC CLOVE, MINCED
2 TEASPOONS DRY WHITE WINE
1 TEASPOON FRESH GINGER, GRATED
1 TEASPOON DIJON MUSTARD
1/4 TEASPOON CAYENNE PEPPER
PINCH OF FIVE-SPICE
3 TABLESPOONS SLICED ALMONDS, TOASTED


PREHEAT OVEN TO 450.


RINSE FISH; PAT DRY WITH PAPER TOWELS.


SEASON SALMON WITH SALT & PEPPER.  PLACE IN A SHALLOW BAKING PAN; SET ASIDE.


IN A SMALL BOWL STIR TOGETHER MARMALADE, GREEN ONIONS, GARLIC, WINE, GINGER, CAYENNE PEPPER, AND FIVE SPICE.


SPOON MARMALADE MIXTURE OVER SALMON.


BAKE, UNCOVERED, FOR 8 MINUTES OR UNTIL SALMON FLAKES EASILY WHEN TESTED WITH A FORK.


TRANSFER SALMON WITH GLAZE TO A SERVING DISH.


SPRINKLE WITH ALMONDS.


SERVE WITH STICKY RICE AND ASPARAGUS, IF DESIRED.


MAKES 8 SERVINGS.

WASABI CREAM SAUCE

THIS SAUCE IS EASY TO MAKE AND GOES WONDERFULLY WITH ASIAN FOOD.


2 TABLESPOONS BUTTER
8 TABLESPOONS HEAVY CREAM
2 TEASPOONS LEMON JUICE
4 TABLESPOONS WASABI PASTE
1 TABLESPOON SHALLOT, FINELY CHOPPED
1 TABLESPOON SOY SAUCE


IN A SMALL SAUCE PAN OVER MEDIUM HEAT MELT BUTTER.


STIR IN CREAM, LEMON JUICE, SHALLOTS AND SOY SAUCE AND BRING TO A BOIL FOR ABOUT 4 MINUTES.


REMOVE FROM HEAT AND LET SIT FOR 2 MINUTES.


ADD WASABI PASTE AND MIX WELL.


MAKES 20 SAUCE SERVINGS.

SOY HONEY SAUCE

THIS SAUCE IS REALLY GOOD WITH ASIAN FOOD OR AS A DIPPING SAUCE FOR EGG ROLLS.  


1/2 CUP SOY SAUCE
1/4 CUP SUGAR
1/4 CUP HONEY
1 TEASPOON OLIVE OIL


BLEND ALL INGREDIENTS TOGETHER UNTIL HONEY AND SUGAR ARE DISSOLVED.


MAKES ABOUT 3/4 CUP OF SAUCE.

HOMEMADE BUTTERNUT SQUASH SOUP

4 POUNDS BUTTERNUT SQUASH
58 OUNCES VEGETABLE BROTH
1 CUP WATER
1/4 TEASPOON GROUND RED PEPPER
2 TABLESPOONS BUTTER


SALT & PEPPER TO TASTE


PEEL AND HALVE THE SQUASH LENGTHWISE TO DISCARD THE SEEDS.  


CUT SQUASH INTO 3/4-INCH PIECES.


COMBINE SQUASH, BROTH, WATER, AND PEPPER IN A LARGE POT.


COOK, COVERED, OVER MEDIUM HEAT FOR 20 MINUTES UNTIL SQUASH IS TENDER.


TRANSFER 2 CUPS OF THE SQUASH AND BROTH MIXTURE AT A TIME TO A BLENDER.


CAREFULLY BLEND EACH SET OF TWO CUPS UNTIL ALL HAS BEEN BLENDED.


RETURN BLENDED MIXTURE TO A LARGE POT.


BRING TO A BOIL.


SIMMER, UNCOVERED, 5 MINUTES.  ADD BUTTER AND STIR TILL MELTED.


MAKES 6 SERVINGS OF SOUP.

HIGH FIBER HEALTHY TACO SALAD

1/2 CUP SALSA
2 TABLESPOONS FAT-FREE SOUR CREAM


1/2 TEASPOON CANOLA OIL
1 MEDIUM RED ONION, CHOPPED
2 TEASPOONS MINCED GARLIC


1 POUND GROUND TURKEY


2 LARGE TOMATO, DICED
1 CUP CANNED KIDNEY BEANS, RINSED
2 TEASPOONS GROUND CUMIN
2 TEASPOONS CHILI POWDER
SALT & PEPPER TO TASTE


4 TABLESPOONS FRESH CILANTRO, CHOPPED


6 CUPS ROMAINE LETTUCE, SHREDDED


1/2 CUP SHARP CHEDDAR CHEESE, SHREDDED




COMBINE SALSA & SOUR CREAN IN A LARGE BOWL.


HEAT OIL IN A MEDIUM NONSTICK SKILLET OVER MEDIUM HEAT.


ADD ONION & GARLIC AND COOK, STIRRING OFTEN, UNTIL SOFTENED, 1 TO 2 MINUTES.


ADD TURKEY AND COOK, STIRRING OFTEN, UNTIL COOKED THROUGH.


ADD TOMATO, BEANS, CUMIN & CHILI POWDER; COOK, STIRRING, UNTIL TOMATO STARTS TO BREAK DOWN.


REMOVE FROM HEAT, STIR IN CILANTRO AND 2 TABLESPOONS OF SALSA MIXTURE.


COAT LETTUCE WITH REMAINING SALSA MIXTURE.


DIVIDE LETTUCE BETWEEN 4 PLATES, TOP WITH COOKED MEAT AND SPRINKLE WITH CHEESE.


MAKES 4 TACO SALADS.

GLUTEN-FREE POTATO CRUST SPINACH & MUSHROOM QUICHE

4 NEW POTATOES, SLICED THINLY
2 TABLESPOONS OLIVE OIL
3 GREEN ONIONS, THINLY SLICED
2 CUPS MUSHROOMS, CLEANED & QUARTERED, STEMS REMOVED
1-10 OZ FROZEN CHOPPED SPINACH, THAWED & DRAINED
SALT & PEPPER TO TASTE


1 CUP SOY MILK
2 LARGE EGGS
2 LARGE EGG YOLKS
1 1/2 CUPS SHREDDED CHEDDAR CHEESE


PREHEAT OVEN TO 350.


STARTING IN THE MIDDLE OF PIE PLATE LAYER POTATO SLICES WITH LEAVING ANY SPACES.


PLACE PIE PLATE IN OVEN FOR 15 MINUTES.


HEAT OIL IN A LARGE NON-STICK SKILLET OVER MEDIUM HEAT.


SAUTE QUARTERED MUSHROOMS UNTIL GOLDEN BROWN.


ADD THAWED & DRAINED SPINACH TO SKILLET UNTIL HEATED THROUGH AND THEN REMOVE FROM HEAT.


IN A MEDIUM BOWL, WHISK MILK, EGGS, AND YOLKS TOGETHER UNTIL THEY ARE SLIGHTLY FROTHY.  


SALT AND PEPPER TO TASTE.


SPRINKLE HALF OF THE CHEESE OVER THE POTATO CRUST.  THEN SPREAD THE MUSHROOMS AND SPINACH OVER THE CHEESE, AND THEN COVER WITH THE REMAINING CHEESE.  


POUR EGG MIXTURE OVER EVERYTHING AND BAKE FOR 30 MINUTES UNTIL CENTER IS FIRM AND TOP HAS STARTED TO BROWN.


WHEN DONE TAKE OUT OF OVEN AND LET COOL FOR A FEW MINUTES BEFORE SERVING.


MAKES ONE 9 INCH QUICHE.

GLUTEN-FREE PUMPKIN PIE

1-15 OZ CAN PUMPKIN
1 CUP SOY MILK
3/4 CUP SUGAR
1/4 CUP CORN STARCH
1/4 TEASPOON SALT
1 TEASPOON VANILLA
2 TEASPOONS PUMPKIN PIE SPICE


1 9-INCH GLUTEN-FREE PIE CRUST


PREHEAT OVEN TO 425.


ADD ALL INGREDIENTS TOGETHER.  MIX AT MEDIUM SPEED FOR 4 MINUTES.


POUR PUMPKIN MIXTURE INTO GLUTEN-FREE PIE-CRUST OR WELL BUTTERED PIE DISH FOR A CRUSTLESS PIE.  


BAKE FOR 15 MINUTES.


TURN TEMP DOWN TO 350 AND BAKE FOR ANOTHER 45 TO 50 MINUTES.  


LET COOL AND REFRIGERATE FOR 30 MINUTES BEFORE SERVING.


MAKES ONE DELICIOUS GLUTEN-FREE PUMPKIN PIE.