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)

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.

MINI GLUTEN FREE SPINACH & PEPPER QUICHE

1 CUP EGG BEATERS
1/2 CUP 1% MILK
1/2 CUP FROZEN CHOPPED SPINACH, THAWED AND DRAINED
1/4 CUP BELL PEPPERS (RED, YELLOW OR GREEN), DICED
1/2 CUP SHREDDED CHEDDAR
SALT & PEPPER TO TASTE


PREHEAT OVEN TO 350 DEGREES.


MIX ALL INGREDIENTS.  POUR EQUALLY IN 6 GREASED MUFFIN CUPS.  BAKE FOR ABOUT 30 MINUTES OR UNTIL PUFFED UP AND GOLDEN AND A KNIFE COMES OUT CLEAN FROM THE CENTER.  


SERVE HOT.


MAKES 6 MINI QUICHES.