Cashew Chicken Stir-fry
Notice
ECWGFG's Website will no longer be updated. Any new updates will be found here:
The recipe is from Taste of Home's Treasury of
Christmas Recipes.
This is our favorite stir-fry recipe. The sauce has a
perfect balance.
Ingredients
2 cups GF Chicken Broth (Campbell's Natural Goodness,
Kitchen Basics)
1 pound boneless, skinless chicken breasts - cut into
bite sized pieces
2 cloves of garlic, minced
1/2 cup sliced carrots
1/2 cup sliced celery
3 cups broccoli florets
1 cup Snow or Snap peas
1/4 cup GF corn starch (Argo)
3 tablespoons GF soy sauce (La Choy)
1/2 teaspoon ground ginger
1 1/2 cups of cashews
Cooked rice (optional)
Directions
In skillet or wok, add 3 tablespoons of broth and
heat.
Add chicken, stir-fry over medium heat until pink is
gone (3 -5 minutes).
Remove chicken with slotted spoon and set aside.
Add garlic, carrots & celery to pan - stir-fry
for 3 minutes.
Add broccoli and peas - stir-fry for 4-5 minutes -
till crisp tender.
Combine corn starch, soy sauce, ginger &
remaining broth and mix.
Add chicken to pan.
Add liquid to pan.
Cook and stir for several minutes - sauce will
thicken.
Stir in cashews or add cashews when serving.
Minestrone Soup
Notice
ECWGFG's Website will no longer be updated. Any new updates will be found here:
This recipe is adapted from Living Without Summer 2005 issue.
It's one of our favorites and gets rave reviews from all who've tried - gluten-free or otherwise.
We save it for the fall/winter when it's cold and yucky on the outside and warm and yummy on the inside.
Ingredients
1/2 cup extra virgin olive oil
1 tablespoon butter
2 cloves minced garlic
1 large onion - diced
2 medium carrots - sliced
2 stalks celery - sliced
1 medium potato - diced
1 15oz can diced tomatoes
1 small zuchinni
1 tspn oregano
2 tspn salt
4 cups GF chicken broth (we used Swansen Natural Goodness)
1 cup fresh or frozen corn
1 cup fresh or frozen green bean (1 1/2" pieces)
1 15oz can kidney beans - drained & rinsed
1/2 cup chopped fresh basil (optional) or 2 cubes of frozen homemade basil pesto (See Al Notes)
Parmesan cheese (optional)
Add olive oil, butter & garlic to a large soup pot over medium heat. Saute until onion is transparent and soft.
Add celery, carrots, potato. Saute for another 5 minutes.
Add tomatoes, oregano, salt and chicken broth.
Bring soup up to a simmer. Cover and cook for 15-30 minutes. Veggies should be tender.
Add the corn, green beans, kidney beans, zuchinni and simmer for another 15-30 minutes.
Stir in fresh basil or add frozen pesto cubes and allow to melt.
Serve hot and don't eat too much. You could also top with fresh grated Parmesan cheese.
Al Notes
Since we made a double batch, we use both kidney beans and black beans.
In the summer I will make fresh basil pesto. This is usually a Saturday project for me. We have a little farmers market downtown and I'll get several bunches. I'll whiz up a batch and pour it in ice cube trays and freeze it. After about a month of pesto making, we'll have several freezer bags full of pesto cubes we can use for a whole bunch of things...like this soup!