INGREDIENTS
4 skinless, boneless, chicken breasts
2 -10oz cans of mandarin oranges
2 tbs honey
½ tsp garlic powder
Cornstarch to thicken the sauce
DIRECTIONS
Mix juice from the oranges with garlic and honey
Place chicken breasts in a casserole dish
Pour the honey orange mixture over the chicken
Top with oranges
Bake, uncovered, at 350°F, for 40 minutes.
Turn once after 20 minutes.
Remove the chicken pieces and thicken the juices with cornstarch, if desired.
INGREDIENTS
1 tsp cumin
1 tsp oregano
½ tsp salt
¼ tsp cayenne
1 ½ lb boneless skinless chicken
1 ½ cups salsa
2 green onions chopped fine
DIRECTIONS
Combine the spices and rub over the chicken.
Heat a large greased skillet over medium-high heat until hot.
Add chicken to skillet, seasoned side down.
Cooke 5 minutes or until browned.
Add slasa.
Turn chicken over and cover the skillet.
Reduce the heat to low and simmer 20 to 25 minutes or until chicken in completely cooked.
Spoon over brown rice and sprinkle with onion.
INGREDIENTS
3 tbs olive oil
4 boneless, skinless, chicken thighs
2 diced onions
1 lb ground beef
1 tbs minced garlic
2 tsp cinnamon
1 tsp allspice
¼ tsp cayenne
¾ tsp salt
1 ½ cups brown rice
3 cups hot chicken stock
2 tbs pine nuts
2 tbs parsley
DIRECTIONS
Heat the olive oil over high heat in a frying pan.
Saute the chicken on both sides until golden brown.
Remove the chicken from the pan and set aside.
Add the onion and ground beef to the same pan.
Cook until browned.
Add garlic and cook for 2 more minutes.
Add the cinnamon, allspice, cayenne and salt.
Cook another 2 minutes, stirring constantly.
Stir in the rice.
Place the chicken on top and add the pine nuts.
Pour the stock over the top.
Cover and cook on low for about 30 minutes.
Remove pan from heat and sprinkle with parsley.
INGREDIENTS
2 tsp olive oil
3 cloves garlic, minced
1 tbs water
2 tsp paprika
1 tsp coriander
1 tsp ginger
½ tsp cumin
¼ tsp nutmeg
¼ tsp turmeric
¼ tsp cayenne
1tbs lemon juice
4 boneless, skinless chicken breasts
4 lemon wedges
DIRECTIONS
In a small bowl, stir together oil and garlic.
Stir in water, paprika, ginger, coriander, cumin, nutmeg, turmeric and cayenne.
In another bowl, spoon in one tbs. of above mixture.
Stir in the lemon juice and set aside.
Arrange chicken in a glass baking dish.
Brush chicken with first mixture.
Cover and refrigerate for 1 hour.
Grill chicken on a greased griddle over medium heat.
Cook for 5 minutes on each side.
Place back into baking dish and brush with reserved lemon mixture.
Bake in a 350°F oven, covered, for 20 to 30 minutes.
Juices will run clear when they are done.
Serve with lemon wedges, over rice.
INGREDIENTS
3 lbs boneless, skinless chicken breast, cooked and chopped.
1 tbs cornstarch
1 tbs cold water
½ cup sugar
½ cup GF soy sauce
¼ cup vinegar
1 clove garlic, minced
1 ½ tsp ginger
¼ tsp pepper
1 8oz can crushed pineapple
DIRECTIONS
Preheat oven to 325°F.
Place chicken in a casserole dish.
In a large bowl, combine all other ingredients except pineapple.
Pour mixture over chicken
Bake, covered, for 2 hours, stirring several times.
Top with pineapple.
Serve over brown rice.
INGREDIENTS
5 cups oats
1/4 cup honey
1/4 cup melted butter
1 tbs flax seeds
1/4 cup slivered almonds
1/4 cup raw pumpkin seeds
1/4 cup raw sunflower seeds
1/4 cup unsweetened coconut
1/2 cup dried fruit ( raisins and cranberries)
DIRECTIONS
Put all the dry ingredients into your crockpot.
Melt the butter in the microwave, and add.
Add the honey.
Toss well.
Cover
Cook on high for 3-4 hours, stirring every so often.
Dump out on some parchment paper and let cool.
Seal well in an air-tight container.
Granola freezes well.
INGREDIENTS
8 tbs butter slightly softened
8 tbs of butter, frozen
1/3 cup + 1 tbs GF cottage cheese
1/3 cup + 1 tbs GF cream cheese
1 cup GF Flour Mix
2 tbs rice flour + 1 ½ cups rice flour for rolling
1 ½ tsp guar gum
½ tsp salt
¾ tsp cream of tartar
¾ tsp baking soda
1 ½ tbs sugar
2 eggs, beaten (to seal the croissants closed and brush on the croissants before baking)
DIRECTIONS
Cream together softened butter, cream cheese, and cottage cheese until whipped, creamy and semi-yellow in color (about 3-4 minutes)
Add GF Flour mix, 2 Tablespoons sweet rice flour, xanthan gum, salt, cream of tartar, baking soda and sugar.
Mix together until the dough comes together – mostly away from the sides and begins to form a ball or lump in the middle of the mixer (about 3-4 minutes).
Shape into a disk and place into a plastic bag.
Refrigerate overnight
Grate the frozen butter and put it into a freezer bag and return to the freezer until you are ready to use it.
Work in a cool place
Remove dough from the fridge and divide into fourths.
Return 3 of the 4 to the plastic bag and place in the refrigerator.
Reshape this ¼ piece into a disk quickly. (Try to touch the dough as little as possible in order to keep it as cold/cool as possible.)
Generously dust the top of a piece of parchment paper.
Place the dough disk into the center of the floured parchment.
Generously dust the top and side of the dough.
Cover with another piece of floured parchment paper.
Roll the dough as thinly as possible
You should be able to see the parchment through the dough.
Turn the dough lengthwise.
Generously sprinkle the middle 1/3 of the dough with the grated, still-frozen butter.
Fold up the bottom third of the pastry over the top of the middle third.
Sprinkle the grated, still-frozen butter over the top of the part you just folded on top.
Fold down the top third of the dough to cover the center/butter again.
Turn the dough and fold in any edges that are thin or not part of the folded center.
Generously dust the top, sides, and bottom (lift the dough gently to push flour underneath) of the dough.
Repeat the rolling and butter sprinkling one more time.
You will sprinkle the butter on twice and roll out three times.
After the second sprinkling of butter and folding, turn the dough again and roll the dough out for it’s final time, once again rolling it as thinly as possible.
Work quickly at this point as the dough is probably beginning to warm up again.
Lift off the top parchment paper and divide the dough in half with a pizza cutter. Leave the dough lying flat along the parchment paper.
Divide each half into long triangles with the pizza cutter.
You will end up with 4 large triangles for each ¼ of the dough.
Roll the croissant up from the wide end carefully (as the layers are thin).
Seal the end by brushing beaten egg onto top ½ inch before finishing the roll. Shape into a crescent moon shape.
Brush the completed croissants with beaten egg
Lay the complete croissants on parchment paper and refrigerate until you are ready to bake.
Repeat with the remaining dough.
Bake the croissants at 375 F for 18-22 minutes or until golden brown.
GLUTEN FREE ALL PURPOSE FLOUR MIX
1 CUP RICE FLOUR
1CUP TAPIOCA FLOUR
1 CUP CORN STARCH
3 TSP POTATO FLOUR (NOT POTATO STARCH)
INGREDIENTS
¼ cup margarine
1 cup heavy cream
1 clove garlic, minced
1 ½ cups parmesan cheese, grated
¼ cup chopped fresh parsley
DIRECTIONS
Melt the margarine in a medium saucepan over low heat.
Add cream and simmer for 5 minutes.
Add the garlic and cheese and whisk – be quick!
Heat through while you whisk.
Stir in parsley and serve over GF fettuccini noodles.
Variations:
Add 1/2 cup chopped broccoli
Add 1 cup chopped, cooked chicken breast meat.
Healing The Planet One Head At A Time
INGREDIENTS
4 lbwhole chicken, cut in eighths and skinned
2 – 28 oz cans of crushed tomatoes
1 cup of chicken broth
1 large onion, peeled and diced
6 cloves of garlic, peeled and minced
1 large green pepper, diced
1/2 tsp rosemary
6 tbs olive oil
1/4 tsp red chili flakes
sea salt to taste
16 ounces GF pasta
1/2 cup grated Romano
1/2 cup fresh parsley, minced
DIRECTIONS
In a Dutch oven, brown the panchetta in olive oil.
Remove and set aside.
Add onion and peppers to the pot and brown.
When they are almost done add the garlic.
Add the chicken to the pot, stirring to mix well with the vegetables.
Then add the tomatoes, wine, rosemary leaves, chili flakes, and salt.
Stir well using a wooden spoon.
Simmer partially covered for 40-45 minutes, until the chicken is cooked through.
Prepare the pasta according to package directions and drain.
Place on a large service dish.
Top with some sauce mixing well.
Place the pieces of chicken on top of the pasta and top them with some more sauce.
Sprinkle with parsley.
Serve hot topped with grated cheese.
