GF Roast Eggplant & Red Pepper Sanwiches

1 1/4 lbs Japanese eggplant

1 red bell pepper

1 green bell pepper

2 garlic cloves, sliced

2 tsp extra virgin olive oil

3 tbls mayonnaise

1/4 cup basil chifonade

8 thin slices mozzerella

Salt

Bread ( I use New Cascadia GF Rustic Baguette)

Preheat oven to 450F

Cut peppers into 1/2 inch slices.

Peel eggplant and cut into 1/2-3/4-inch dice.

In a large bowl combine the eggplant, peppers, garlic, salt and oil. Toss well and spread, in one layer, on a baking sheet. Roast 25 minutes, stirring once halfway through.

Spread mayo on bread. Lay one slice of cheese on top of the mayo. Mound one fourth of the veggie mixture on each sandwich. Top with basil and remaining cheese.

Wrap each sandwich in foil and return to oven for 10 minutes until heated through. Immediately remove foil so the cheese doesn't stick.

GF Chicken & Rice Casserole

INGREDIENTS

         2 1/2 lbs boneless, skinless chicken thighs, cut into 1 to 1 1/2 inch pieces, patted dry

         Salt and pepper

         Olive oil

         1 medium onion, chopped

         2 cloves garlic, minced

         1/2 lb cremini or button mushrooms, sliced

         1/4 cup dry sherry or white wine

         1 1/3 cups* chicken stock

         1/2 cup sour cream

         1/4 cup cream

         1 cup raw, medium or long grain, white rice

         1 1/2 teaspoon salt

         1 teaspoon each of Italian seasoning and poultry seasoning (or 2 teaspoons of one of these herb mixes, or 2 Tbsp chopped fresh herbs such as rosemary, sage, thyme, and basil)

         1/2 teaspoon paprika

         2 Tbsp chopped fresh parsley

*This recipe assumes the rice requires approx 1 1/2 cups liquid per cup of rice to cook. Some rice varieties, such as brown rice, require more liquid (and a longer cooking time). Adjust recipe accordingly.

METHOD

1 Preheat oven to 375°F. Heat 2 Tbsp of olive oil in a large sauté pan on medium high or high heat (hot enough to brown but not burn). Sprinkle a dash of salt on the bottom of the pan. Season the chicken pieces all over with salt and pepper. Working in batches, brown the chicken pieces on two sides, about 1-2 minutes per batch. Add a little more salt to the pan (and more olive oil if needed) after every batch. This will help prevent the chicken from sticking to the pan. Remove chicken pieces and set aside in a bowl. Note that the chicken does not have to be cooked through, only browned.

2 In the same sauté pan add 1 Tbsp olive oil, lower the heat to medium, add the onions, and cook until translucent, about 3 minutes. Add the garlic, cook 30 seconds more. Remove onions and garlic to a shallow (9 x 13 x 2) casserole dish.

3 Raise heat to medium high, add the sliced mushrooms. Dry sauté them (no need to add butter or oil), allowing the mushrooms to brown lightly, and release some of their moisture. Add the mushrooms to the casserole dish.

4 Add 1/4 cup dry sherry or dry white wine to the pan to deglaze the pan, scraping off the browned bits from the bottom of the pan. (At this point, if you are making ahead, reduce the sherry to 1 Tbsp and pour off into the casserole dish. Refrigerate cooked onions, garlic, mushrooms, and browned chicken pieces until you are ready to make the casserole.) Let the sherry reduce to about 1 Tbsp, then add the chicken stock, and remove from heat. Stir in 1 1/2 teaspoon salt, the cream, and the sour cream. Add the raw rice to the casserole dish. Then pour the stock, sherry, cream, sour cream mixture over the rice. Add the Italian and poultry seasonings (or fresh herbs) and paprika to the dish. Stir the rice, onion, mushroom, herb mixture so that they are evenly distributed in the casserole dish.


5 Place the chicken pieces on top of the rice mixture (in a single layer if you can, they will be crowded). Cover the casserole dish tightly with aluminum foil. Bake in a 375°F oven for 45 minutes. Remove foil. If the casserole is still too liquidy, let it cook a few minutes more, uncovered, until the excess liquid has evaporated away.

Sprinkle with fresh parsley before serving.

GF Chicken Buffalo Thighs

Mix together:
Franks red hot wings buffalo sauce
Melted butter

Spread sauce over thighs.
Cook 425 degrees for 45 mins

GF Alfredo Sauce

INGREDIENTS:

1/4 cup butter 1 cup heavy cream 1 clove garlic, crushed

1 1/2 cups freshly grated Parmesan cheese 1/4 cup chopped fresh parsley

DIRECTIONS:

1.	Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve. OPTIONAL: add chicken/mushrooms

GF Thai Chicken Soup

From Olgas Flavor Factory

Ingredients

• 1 chicken breast half
• 8 oz white button mushrooms, sliced
• 1-2 lemon grass stems
• 1-2 teaspoons ginger, minced
• 2 shallots, chopped
• 2 Tablespoons oil
• 4 cups chicken broth
• 2(14.5 oz) cans coconut milk
• 2-3 carrots
• 1 jalapeno
• 1 (14 oz. can) baby corn
• 1½ cup rice noodles or rice sticks, broken into smaller pieces
• 2 Tablespoons fish sauce
• 2-4 teaspoons red curry paste
• lime juice, from 1 lime
• 2 Tablespoons parsley
• 2 Tablespoons green onions
• salt to taste

Instructions

1. Slice the chicken breast into thin slices, ⅛ inch thick. It’s much easier to slice if you place it in the freezer for about 15 minutes. Set it aside.
2. Slice the mushrooms into thin slices also.
3. Bruise the lemon grass with your hands and slice the bottom portions into small pieces. Mince the ginger. Chop the shallot also.
4. Peel and slice the carrots into thin slices.
5. Mince the jalapeno.
6. Cut the baby corn into small pieces or you can also keep them whole or sliced lengthwise.
7. Cut the rice noodles/sticks into shorter pieces. Kitchen shears work great for this job.
8. In a medium pot, heat the oil on medium heat. Add the ginger and shallots. Cook for 3-5 minutes, until the shallot is tender. Add the lemon grass.
9. Pour in the chicken broth, bring to a boil, reduce the heat to low and simmer for about 15 minutes.
10. Strain it through a fine mesh sieve. Discard the ginger, shallot and lemon grass.
11. In the same pot that you used, heat another Tablespoon of oil. Add the carrots and the jalapeno. Cook for about 5 minutes, until the carrots have softened.
12. Pour in the strained chicken broth. Add one can of coconut milk. Add the fish sauce, mushrooms and baby corn. Cook for about 3 minutes.
13. Add the chicken breast and rice noodles. Pour in another can of coconut milk. Cook for another 3 minutes. Add the curry paste, lime juice and season with salt. Garnish the soup with fresh parsley and scallions.

GF Deluxe Grilled Cheese Sandwich

GF bread (I use UDIs)
Cheddar cheese slices
Sliced turkey breast
Sliced tomatoes
Avocado
Sliced mushrooms
Mayonnaise

Butter the pan and heat it up.
Put mayonnaise on the two bread slices.
Put one slice of the bread in the pan and top with cheese, turkey breast, a tomato slice, a slice of avocado and mushrooms. Then cover with the second slice of bread. Cook till the bread is golden brown then flip over and do the same with the other side. (About 2-3 mins each side)
Cut the sandwich in half and enjoy!!! :)

GF Red Cabbage Salad

Red Cabbage- shredded
Carrot-grated
Garlic- pressed
Mayonnaise
Olive Oil
Salt

Mix all ingredients together.