Busy busy busy!

I suck at blogging regularly 😦 . I promised some gluten free recipes and so I’ll share my recipe from tonight’s dinner!

But first, an update on how the gluten free thing is going for me! So I knew from the get go that I didn’t have celiacs, food doesn’t easily upset my stomach or anything serious like that. I was simply trying gluten free to see if it helped me with my energy or anything else. We’ll that it did! I have noticed that when I eat gluten, shortly after I get tired, which during the day at work gets really annoying. Who wants to be tired in the middle of the day after a good nights sleep!

Going completely gluten free was really hard for me, I knew it wouldn’t be bad if I ate it so I caved sometimes and ate a cookie and other yummy glutinous foods. I did try to bake some gluten free goodies though!

So I am not officially gluten free anymore but I do eat mostly gluten free. I usually don’t eat breakfast but I make sure my lunches are gluten free so that I can keep my energy up and not feel like napping. I try to make my dinners gluten free as we’ll but sometime they aren’t, especially on the weekends when I know it doesn’t matter if I have to nap in the middle of the day, I have nothing else to do! Over the weekends Wade and I eat out a lot, and I can usually eat gluten free but sometimes pizza is just too good to pass up!

Okay so tonight I ate Chicken Marsala Casserole. It was so good! I’m definitely adding this one to my recipe box!

Chicken Marsala Casserole:

2 Tbsp Butter
10 oz Mushrooms
1 1/2 Tbsp Gluten Free Flour
1/2 c Marsala Wine
1/2 c Heavy Cream
Salt and Pepper
1 c Long-grain Rice
2 c Chopped Rotisserie Chicken
2 Tbsp grated Parmesan Cheese

Preheat the oven to 350 degrees. In a large skillet, heat the butter over medium-high heat until just melted. Add the mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle the flour on top and stir in for 1 minute. Stir in the marsala and cream and simmer, stirring occasionally, until slightly thickened, about 3 minutes. Stir in 2 cups water, 1 teaspoon salt and 1/2 teaspoon pepper.

In a greased 9-inch-by-13-inch casserole dish, spread the rice in an even layer; top with the chicken. Pour the mushroom gravy on top. Cover with foil and bake until bubbly, about 35 minutes. Discard the foil, sprinkle the parmesan on top and bake for 5 minutes more.

I might try this recipe with Feeding Children Everywhere lentil casserole next time instead of rice, just to try out different things.

– K

Gluten Free Pad Thai

My second dinner eating gluten free was Pad Thai. I found a recipe on Pinterest but when I went to Publix I couldn’t find gluten free soy sauce. There was actually one and while it didn’t have gluten in it, it did have corn syrup, so I decided against the soy sauce. I found a pre made pad Thai sauce that was gluten free so I decided to get that instead.

GF Pad Thai:

1 Spaghetti Squash
1 Cup Cabbage
1 Cup Carrots
(I bought the cabbage/carrot pre packages salad mix)
1 Clove Garlic
1 Can Waterchessnuts
Chicken Breast
Peanut Butter to taste
(I like mine with less of a peanut butter taste)
Pad Thai Sauce enough to cover everything

Preheat the over to 350
Start by cutting the spaghetti squash in half and removing the seeds.

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Place the squash in a glass pan with about a centimeter of water cut side down. Place in the over and bake for 45 minutes.

While the squash is cooking, cut the chicken breast into cubes and season with whatever seasoning you like best. I used salt, pepper, and ground ginger. Cook the chicken in a pan, once the chicken is thoroughly cooked set aside.

Once the spaghetti squash is finished, scoop out the inside with a fork.

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Sauté the cabbage, carrots, garlic, and Waterchessnuts in a pan for 3 minutes.

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Lower heat to low and add in the spaghetti squash and chicken. Mix the pad Thai sauce with the peanut butter then add to the pan (enough to coat everything evenly).

Enjoy!

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What’s your favorite gluten free recipe?

– K