Potato Chips


Slice your potatoes really thin.

Heat your peanut or vegetable oil up to 350 degrees and add slices a few at a time. Fry for 2-3 minutes each until golden brown.

Seasoning: 1/4 t of cayenne pepper and 1 t salt



Salad

Ingredients

7 oz buckwheat noodles (or rice)
9 oz fish, tofu or chicken
1 cups finely shredded green cabbage
1 cup finely shredded purple cabbage
2 1/4 cup finely shredded carrots
3 scallions, diagonally sliced
1 fresh red chile, seeded and finely sliced
2 T sesame seeds, lightly toasted

Dressing

1 t fresh grated ginger
1 garlic clove
6 oz silken tofu
4 t wheat and Gluten free soy sauce
2 T sesame oil
1/4 cup hot water
salt

(In the picture you see I used cooked salmon and did not make this sauce. I just sprinkled soy sauce over the whole dish. I also added cut green olives, freshly squeezed lemon and seasoning. Also I did not add noodles to this dish)

1 Cook noodles.
2 To make dressing, blend all ingredients together and season with salt.
3 Steam your tofu. OR cook your fish/chicken.
4 Toss all sliced veggies together and add noodles. Top with your tofu, fish or chicken and add sauce to the top. Garnish with sesame seeds.










Brussels Sprouts


Ingredients:

handful of chestnuts
1/2 cup rice milk
4 cups of brussel sprouts
2 T butter
1 shallot, finely chopped
2-3 T dry white wine or water

1. Add milk and chestnuts into pan, add water to allow the chestnuts to float a bit so they are not touching bottom of pan. Simmer 15 min until they are tender. Drain and set aside.

2. Trim root ends of brussels. using a small knife, score a cross in the bottom of each sprout so they cook evenly.

3. In frying pan melt butter over med heat. Stir in chopped shallot and cook for 1-2 min. Add brussels and wine or water. Cook uncovered for 6-8 min, stirring occasionally and adding extra water if needed.

4. Add poached chestnuts and toss gently to combine, then cook covered for 3-5 min more until all is tender.

Add garlic powder. salt. pepper. or whatever your preference is!



Updates!


Its been a while since I have made a new post.
Life has been busy =) Interesting new updates from this past month:

1. Started working at Platos Closet and I love it there! Cheyenne, WY Platos


2. As of March 1 I decided to eat completely gluten free for a month to see how it goes.





3. David graduated last night from his ALS (Airman Leadership), so he doesn't have to be doing homework all the time anymore.





4. We have been diligently teaching our cat, Okra, to use the toilet.

video

Broccoli Hash

serves 4

3-4 medium mealy potatoes (2 2/3 cups)
2 1/2 cups small broccoli florets
2 T olive oil
1 onion, finely chopped
1 large red bell pepper, finely chopped
1/2 t crushed red pepper
4 eggs
salt, pepper, garlic powder


Cook potatoes in lightly salted boiling water for 6 min. Drain well. Steam Broccoli for 3 min.

Heat oil in large skillet over high heat, add onion and bell pepper, and saute for 2-3 min until softened. Add the potatoes and cook, turning occasionally. for 6-8 min, until tender.

Stir in broccoli and crushed red pepper. then cook over low heat until golden brown. Season with salt, pepper and garlic powder.

Meanwhile, bring a wide saucepan of water to just simmering point. Break the eggs into the water and poach gently for 3-4 min, until softly set.

Spoon the hash onto warm plates and top each portion with a poached egg.

Smoothies

My husband and I try to juice everyday and I always like to remind people how good juicing is for you!! This smoothie tend to be one of our favorite, especially when we are in a hurry. Juice about 8 large carrots, add to your blended and throw in some frozen strawberries and frozen bananas. If your bananas aren't frozen just add a handful of ice to make it more of a smoothie. We always add spinach or kale into our smoothie as well, but it doesn't look as pretty as this picture so I posted a pic of one with only carrot, strawberry and banana.



Don't forget to start the day off with a glass of freshly juiced fruits & veggies!!

Buckwheat Hot Cereal

I just tried this mix and it is really good. It is Hodgson Mill Gluten Free Buckwheat creamy hot cereal and I used coconut milk so it was dairy free. Such a good way to start off the day!


Gluten & Dairy Free Chickpea Fritters

1 cup GF all purpose flour
1 1/2 t GF baking powder
1/8 t salt
1 egg
3/4 cup unsweetened almond, soy, or rice milk
2 1/2 cups of sliced scallions
1 can (1 2/3 cups) rinsed and drained chickpeas (garbanzo)
1/4 cup chopped cilantro
olive oil for frying
salt and pepper
salsa

Any additional seasoning that you prefer


Sift flour, baking powder, and salt into mixing bowl. Add egg and milk and stir into flour then beat into a nice batter. Stir in scallions, chickpeas and cilantro then season.
Heat oil in saucepan and add tablespoons of batter. Cook for 4-5 minutes, then turn. Should be golden brown on the other side.
Once cooked garnish with salsa and cilantro leaves.

Gluten & Dairy Free Veggie Tempura


Ginger Tofu Dip

9 oz solf silken tofu, drained
3/4 inch piece of ginger
1 small shallot
1 garlic clove, crushed
1 T GF soy sauce
2 t rice vinegar

Batter

1 1/4 cups GF flour blend
1 egg
1 cup ice water
sunflower oil for deep frying
1 1/4 lbs of veggies
(asparagus, sliced carrots, snow peas, baby corn, mushrooms, and broccoli florets)
Salt, pepper, and garlic powder to taste

Heat saucepan of oil to 350 degrees or until it browns a drip of the batter immediately

For batter~ beat together all ingredients.

For dipping sauce~ I just threw everything in my bullet, you could use a food processor.
Dip veggies in batter and deep fry for 1-2 minutes until they are crisp. Drain on a paper towel.