My Sweet Marie

Archive for September 2013

Let’s dream for a day that we live in Hawaii! Put this in your crock pot and it’ll at least smell like Hawaii! Good luck and Enjoy!

Ingredients:

  • 1 whole chicken cut up or 4 breasts, thighs etc
  • 1 can pineapple chunks or 2 cups fresh chopped
  • 1 can mandarin oranges
  • 1/4 cup corn starch
  • 1/2 cup brown or coconut sugar
  • 12 c gluten free soy sauce
  • 1/4 cup lemon juice
  • 1 tsp dry ginger or fresh
  • salt and pepper to taste

Directions:

  1. Place chicken, pineapple and oranges in crock pot on high.
  2. using the rest of ingredients, make a sauce and pur over the chicken and fruit.
  3. let cook 4-6 hours depending on your appliance.
  4. Serve with rice and/or a vegetable stir fry enjoy!
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Here’s a gluten-free, dairy free recipe that takes me back to Mexico! It’s vegetarian, healthy and oh so tasty! give them a try, pack them in your lunch for work or school!

Ingredients

  • 2 tsp olive oil
  • 1/2 cup chopped onion
  • 2 cloves of garlic chopped
  • 2 jalapenos seeded
  •   1 cup uncooked quinoa, rinsed, drained
  • 1 1/4 cup veg. broth
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1 cup frozen kernel corn
  • 1 can black beans drained, rinsed
  • 1 14oz can of diced tomatoes

 

  • 24 Bibb lettuce leaves, rinsed, patted dry
  • 2 avocadoes, peeled, pitted and chopped
  • 1/4 cup fresh cilantro, washed and chopped
  • 3/4 cup salsa
                  
Directions:
    1.Step1 In 3-quart saucepan, heat oil over medium heat. Cook and stir onion, garlic and chiles in oil about 5 minutes or until onions are translucent. Stir in remaining Quinoa ingredients.

2.Step2  Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until most of liquid is absorbed and quinoa is almost tender; remove from heat. Let stand covered about 3 minutes or until remaining liquid is absorbed and quinoa is tender.

3.  Step3  Spoon about 1/3 cup quinoa mixture in each lettuce leaf. Top with avocado and cilantro. Wrap each lettuce leaf around filling. Serve with salsa.

Here’s a recipe for that fall weather! Nothing like a plate of gnocchi to warm one up! I hope you like them as much as I do! Here’s how to do it!

Ingredients:

  • 2 lbs mashed potatoes
  • 1 cup rice flour
  • 3/4 cup potato starch
  • 1/4 corn starch
  • 1 tbsp. marg or butter
  • 1 tbsp. parmesan optional
  • 2 eggs

Directions:

  1. Blend all ingredients together in large bowl.
  2. Knead lightly.
  3. shape portions of this mix into long snakes. Do three or four of these.
  4. On a floured surface(gluten-free of course), cut the snakes into small pieces.
  5. Drop into boiling, salted water.
  6. As they float to the top, scoop them out!
  7. serve with a warmed tomato sauce or I like them just with a dab of butter, salt and pepper!
  8. enjoy!