New Recipes

Below are a few new recipes we like.  Still need to add them to my cookbook recipes.

Bruschetta Bread
1 to 2 tomatoes (I like using Roma), seeded and diced
3 TB olive oil
1 TB fresh oregano (or ½ TB of dried)
2 TB chopped fresh basil (or 1 TB dried; tastes better using fresh)
2 tsp chopped fresh parsley (or 1 tsp dried)
¼ tsp pepper
½ tsp salt (I use Redmond’s Real Sea Salt)
2 to 3 garlic cloves, minced
¼ of a sweet onion or shallot, chopped (optional)
¼ cup grated parmesan cheese (optional; if dairy free, can use Daiya mozzarella cheese)
Combine all ingredients except for the parmesan cheese in a bowl.

If you are gluten free, I like to put this on top of Anna’s gluten free bread or their herb bread from Whole Foods or your local health food store. It’s a bread mix. One of the best gluten free breads out there. Cut in slices. I toast the bread in the toaster oven first to warm, then add the tomato mixture and warm again just until warm. If you put the tomato mixture on first, the bread tends to get too soggy.
If you are not gluten free, preheat oven to 400 degrees. Place sliced French or Italian type bread on a baking sheet and spread tomato mixture on top, then sprinkle with parmesan cheese. Bake for 8-10 minutes.
I like to use make this in the summer because I grow basil, parsley, and roma tomatoes in my garden. You can use as much or little of the above ingredients as you like. I just use this recipe as a starting point, and adjust to personal taste. I don’t usually add the onion or cheese. If you’re making this recipe for a party, you will definitely need to at least double the recipe.

Italian Chicken
½ cup chopped onion
1 and 1/8 tsp paprika, divided
3 tsp olive oil, divided
1 ¼ cups of chicken broth (I use Pacific organic)
¼ cup tomato paste
1 bay leaf
½ tsp Italian seasoning
¼ cup gluten free flour (I used white rice flour, or use any GF flour blend)
½ tsp salt (I use Redmond’s Real Sea Salt)
¼ tsp garlic powder
¼ tsp dried oregano
1 ½ lbs chicken breasts cut into tenderloin sizes
1 ½ tsp grated parmesan cheese (optional)

In a small saucepan, sauté onion and 1/8 tsp of paprika in 1 tsp olive oil until tender. Stir in chicken broth, tomato paste, bay leaf, and Italian seasoning. Bring to a boil. Reduce heat and simmer uncovered for 10 minutes.

Meanwhile, in a large zip lock bag, combine the flour, parmesan cheese (if using), salt, garlic powder, oregano, and remaining 1 tsp of paprika. Add chicken and shake to coat. In a separate skillet, cook the chicken in 1 tsp of oil until cooked through. Remove bay leaf from tomato mixture and pour over chicken and serve.   These are also really good as chicken tenders without the sauce. 

I make this with Tinkyada GF spaghetti and sauce on the side. Tastes a little like parmesan chicken.

Sweet and Sour Chicken
1 lb of boneless skinless chicken breasts cut into strips
1 medium carrot, sliced
¼ cup chopped onion
1 ½ tsp canola oil
1 small zucchini sliced
1 cup snow peas, thawed
½ medium sweet red or green pepper, cut into strips
3 TB sugar
2 TB corn starch
1/8 tsp pepper
1 can pineapple juice (6 oz)
3 TB ketchup (I use Organicville)
2 TB lemon juice (I use fresh)
2 TB soy sauce (if soy free, use soy free sub listed below)
1 can (8 oz) of unsweetened pineapple slices cut up or chunks
In a skillet, cook chicken, carrot, and onion in oil until chicken is browned. Add the zucchini, snow peas, and green pepper. Cook and stir until vegetables are crisp tender.
In a bowl, combine sugar, cornstarch, pepper, and pineapple juice until smooth. Stir in ketchup, lemon juice, and soy sauce. Pour over chicken mixture. Add pineapple and bring to a boil. Cook and stir for 2 minutes or until thickened. Serve over cooked rice.
Soy Sauce Sub:
Combine 1.5 oz of balsamic vinegar, 4 oz of molasses, and 1 to 2 tsp of sugar. Store in the refrigerator.