Chicken Broccoli

Not the best picture and not a very colorful meal.

2 chicken breasts, cooked and cubed

1 lb broccoli steamed

2 c milk

2 Tbsp. cornstarch

1 1/2 c cheddar cheese

salt

garlic

onion

Add milk, salt, garlic, onion and cornstarch. Cook until thickened. Add cheese. Cook until melted. Add chicken and broccoli.

Gary likes to add curry to his.

Noodle Salad

1 package noodles

1-2 tomatoes

1 small onion

1 chicken breast grilled and cubed

10 oz peas

1/2 c mozzarella cheese

1/2 can olives, sliced

1/2-1 c free Zesty Italian dressing

Toss together

Can also use ham, pepperoni and broccoli also.

Brazilian Limeade

3 limes
½ C. Sugar
½ C. Sweetened condensed milk
3-4 C. Water/ice

Quarter limes and combine with 1 cup water. Pulverize in blender. Strain to remove chunks. Return juice to blender add sugar, milk and ice. Blend to crush ice. Add more water if desire.

Kung Pao Chicken

2 boneless, skinless chicken breasts, 7 to 8 ounces each

Marinade:
2 teaspoons soy sauce
2 teaspoons Chinese rice wine or dry sherry
1 teaspoon sesame oil
1 1/2 teaspoons cornstarch
Sauce:
2 tablespoons dark soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon sugar
Other:
8 small dried red chili peppers
2 cloves garlic
2 green onions (spring onions, scallions)
4 tablespoons oil for stir-frying, or as needed
1 teaspoon Szechuan peppercorn, optional
1/2 cup peanuts or cashews
a few drops sesame oil, optional

Preparation:
Cut the chicken into 1-inch cubes. Combine with the marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes.

While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside.

Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds. Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.

Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok.

Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds). Add the chili peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red.

Add the sauce to the wok. Bring to a boil. Add the chicken back into the pan. Stir in the peanuts and the green onion. Remove from the heat and stir in the sesame oil. Serve hot.

Swidish Pancakes

3 eggs, beaten
1 1/4 c milk
1 c flour
1 Tbsp. sugar
1/2 tsp salt

Beat eggs with a mixer. Add milk, flour, sugar and salt and blend until mixed well. Mixture will be runny. Pour onto a hot greesed griddle. Cook and turn. Butter after turning. Serve with whipped cream and strawberries. Our family also likes powdered sugar and lemon juice.

Bran Muffins

2 ½ C. Sugar
1 C. Shortening
1 Qt. Buttermilk
2 C. 100% Bran
4 Eggs
2 C. Boiling water
4 C. Bran buds
6 C. Flour
5 tsp. Baking soda
2 tsp. Salt

Pour water over 2 C. bran and let stand. Cream sugar, shortening and eggs well. Add buttermilk and blend. Add the bran water mixture. Sift in flour, baking soda and salt. Mix thoroughly. Add the 4 C. Bran buds. Mix. Spoon into muffin papers. Bake 400 degrees for 16-19 minutes.

Beef and Broccoli

www.glutenfreeturtle.com

Ingredients:
1 1/2 tbsp (22.5 mL) gluten-free corn starch
1/4 tsp (1.25 mL) fine sea salt, or to taste
1/4 tsp (1.25 mL) freshly ground black pepper, or to taste.
1/2 lbs (0.22 kg) sirloin beef tips, sliced 1/8 thick.

3 tablespoons olive or vegetable oil
1 florets from 1 head of broccoli
3 cloves of garlic, minced
1/4 cup (125 mL) onion, minced
3 tablespoons (45 mL) gluten-free soy sauce
a touch of sesame seed oil
pinch of crushed chili peppers (chili oil or sauce can be substituted)
1/3 cup (84 mL) water

Directions:
In a mixing bowl coat sliced beef with cornstarch, salt and pepper
Heat 2 tbsp (30 mL) of the oil in the wok or frying pan on med-high until hot, add beef and stir fry until cooked through. Removed beef to a clean bowl.
Add 1 tbsp (15 mL) oil to the wok along with garlic, broccoli and onion. Stir-fry until onion is translucent.
Add gluten-free soy sauce, water, chili peppers (or oil, or sauce) and sesame seed oil. When liquid is boiling place the beef back into the wok and fry, stirring constantly, until the sauce is thickened.

Makes 2-3 servings