When I was told to give up wheat, it didn’t have the fancy title “Gluten Free”. I was just told to give it up. As difficult as you might think it is, try being in my Italian shoes. I can still remember sitting there In shock and confusion. What the heck was I supposed to eat?
I grew up on pasta, homemade pizza and fresh-baked bread,mmmmmmm, with olive oil and fresh tomato and garlic…………oops, sorry, I had a memory. My Mother was a fabulous cook, but pasta was a main staple and it was a sin NOT to have bread on the table at every meal. Now that’s a lot of gluten!
Easter’s coming, if you’re thinking of cooking a Turkey or an oven baked Chicken, my Festive Rice Stuffing may just tickle your Gluten Free fancy!
FESTIVE RICE STUFFING
1 cup brown Basmati Rice
1/2 cup Wild Rice
2 cups Chicken Stock
1 tbsp butter
Rinse and cook Rice in Chicken Stock and a tbsp of butter (instead of water, for more flavor)
Note: Do not over cook, it will continue to cook in the bird
1/2 cup unsalted Butter
1 Granny Smith Apple, peeled and cored
1 cup Celery, chopped
1 med Onion, chopped
1/2 cup dried Cranberries
In a deep Skillet, melt butter on med low and add Celery, Onion and Apple
Saute, moving them around until they start to get soft and translucent, 3-4 min
Salt to taste
Stir in Rice and Cranberries, set aside to cool (if you are using for stuffing)
Be sure to have a taste to make sure of the desired seasoning. Perfect for a gluten-free stuffing or a beautiful side dish!
ASIAN INSPIRED SOUP
3 cups Chicken Stock (preferably homemade)
1 large Chicken Breast, cut into bite sized pieces
12 med sized raw Shrimp, skin off and deveined
1 Leek, chopped and rinsed
2 baby Bok Choy, separated
8 spears of Asparagus, cut up
6 quart Saucepan: Pour Stock into saucepan and bring to boil. Turn heat to med low and add Chicken, Shrimp and chopped Leek, stir and simmer covered for about 5 min. Add Asparagus and simmer for a few more min. Add Bok Choy, cover and remove from heat.
Plate and serve! Enjoy!
Do not over cook! Vegetables will become mushy and Shrimp and Chicken will be chewy.
**If you need to add a starch, rice noodles, would be great in this dish! Cook them first and then add to soup. This will also stretch it out and add to the servings.