Cashew Chicken

  I love trying new recipes! I made one the other night for dinner that turned out really good. I had always heard of Cashew Chicken, but never had the opportunity to try it. So when I was helping my Mom make the menu for last week's dinners and ran across this recipe in one of our books, I was eager to try it!

Cashew Chicken

2 pounds boneless, skinless chicken breasts, cut into 1" cubes

1 medium onion

4 cups frozen broccoli florets

3 1/2 cups boiling water

2 cups long grain rice

6 or 7 fresh mushrooms

2 tablespoons chicken bouillon granules

1/2 to 1 teaspoon ground ginger

pepper to taste

1 1/2 cups salted cashews, divided

Slice mushrooms and onion.

 

In a large bowl, combine the first nine ingredients.

Transfer to a greased 9"x13" baking dish. Cover and bake at 375 degrees for 45-55 minutes, or until rice is tender and chicken is no longer pink. Stir in 1 cup of cashews; sprinkle with the remaining 1/2 cup of cashews.

Enjoy!

Yield: 8 servings

I'm Excited

  I bought a new camera a couple weeks ago and have really been enjoying it! It is a Canon Rebel T1i, and it takes awesome pictures! I still have a lot to learn about it, but I love it. *grin*

Here are some photos of things around my house.

Corn Muffins

Corn Muffins

1 cup rice milk

1 tablespoon lemon juice

1 cup Basic Gluten-Free Flour Mix

1 cup yellow cornmeal

1/2 teaspoon xanthan gum

3/4 teaspoon salt

1 tablespoon baking powder

1/4 cup sugar

1 1/2 teaspoons Ener-G egg replacer mixed with

2 tablespoons rice milk

1/4 cup shortening, melted

1. Preheat the oven to 425 degrees F. Grease 12 muffin cups liberally with vegetable shortening.
2. Combine the rice milk and lemon juice. Set aside.
3. Whisk together the flour mix, cornmeal, xanthan gum, salt, baking powder, and sugar in a large bowl. 
4. Add the rice milk mixture and stir to combine. Add the egg replacer and melted shortening. Stir a couple of times until smooth. Fill the muffin cups about 2/3 full. Bake for about 15 minutes, or until golden and a toothpick inserted in center comes out clean. Turn out immediately onto a cooling rack. Serve warm. 

 Yield: 1 dozen muffins

From Cybele Pascal's The Allergen-Free Baker's Handbook. 

Baked Banana Oatmeal

  Baked oatmeal was one of my favorite breakfasts before I went egg-free. You can use one basic recipe and make all kinds of delicious fruit and nut variations. Until this morning, I have really missed it. Today I finally tried one more time and it worked. Yay! I was looking at my friend's blog and found her recipe for Banana Baked Oatmeal. That was one fruit we hadn't tried before and I thought it looked so good! Here is my ef, df version of Lynn's Baked Banana Oatmeal.

Baked Banana Oatmeal

3 cups quick oats

1/2 cup brown sugar

1 cup rice milk

2 tablespoons oil

1 tablespoon Ener-G egg replacer 

mixed with 1/4 cup rice milk

2 teaspoons baking powder

3/4 teaspoon salt

2 teaspoons vanilla extract

3/4 cup mashed bananas

1/2 cup dark chocolate chips

Preheat oven to 350 degrees.

Mix all ingredients together and stir well.

Spread in a greased 9"x13" pan.

Bake at 350* for 27 minutes. If you like it crispier, bake it longer.

Enjoy! 

This is also good served with rice milk poured over it.

Gluten-Free Potato Bread

Potato Bread 

1 1/4 cups water or Rice Milk

1/3 cup brown sugar

1 packet (or 1 tblsp.) instant yeast

3 1/2 cups Gluten- Free Bread Flour Mix

1/2 cup millet flour

1 tablespoon xanthan gum

1 cup mashed potatoes

2 teaspoons salt

1/3 cup shortening

1 1/2 teaspoons Ener-G egg replacer mixed with 

2 tablespoons room temperature rice milk

1. In a pan, combine the rice milk, sugar, mashed potatoes, salt and shortening. Mix well. Heat until warm and the shortening is melted. Pour into a large bowl and let come to 100 - 115 degrees.
2. In another bowl, mix together the flour mix, millet flour, xanthan gum, and yeast.
3. Add the egg replacer to the liquid mixture; mix on medium speed until combined, about 1 minute.
4. Add the flour mixture to the liquid mixture in two batches, mixing well on medium-high speed for about 1 minute, until the dough is fully combined. 
5. Grease a 9"x5" loaf pan liberally with shortening. 
6. Use a rubber spatula to turn the dough out onto a well-floured board (or counter), flour your hands well, and pat the dough into a disk 7" in diameter and 1 1/2" thick. Flip, and then pat into a rectangle about 11" long and 1 1/2" thick. Roll up, and seal seam tightly, pressing down lightly to press out any trapped air pockets. Make sure the seam is on the bottom. Tuck both ends of the loaf under (against the seam), so the dough will fit in the pan. The dough will be soft but don't worry, it's supposed to be. Transfer the loaf to the pan. Place the loaf pan in your sink or a large dish pan filled with hot water to come about half way up the side of your loaf pan. Cover with a towel, making sure none of it touches the water. Let rise about 1 hour or until doubled.
7. After the dough has risen for 1 hour and has about doubled in size, place the loaf in a cold oven. Set the temperature to 400 degrees and bake for 20 minutes. Reduce the temperature to 325 degrees and bake for 40 minutes longer, or until the loaf is deeply golden on top. Transfer to a cooling rack, turn out of the pan, and let cool.