Chicken Pasta Italiano

Supper tonight...served with a salad...very yummy....I substituted 2 cans of diced tomatoes, drained for the whole tomatoes, regular bacon instead of turkey bacon and gluten free pasta instead of whole wheat pasta.  I also used only 8oz of pasta and added a chopped zucchini(gluten free pasta is sort of expensive)

Chicken Pasta Italiano
 Serves 6
INGREDIENTS:
1 pound whole wheat spaghetti
1/2 pound turkey bacon
1 pound boneless skinless chicken breast meat, cut into 1-inch pieces
8 cloves garlic, pressed
4 large tomatoes, seeded and chopped
1/4 cup low sodium chicken broth
2 tablespoons sherry (or additional low sodium chicken broth)
1 tablespoon Italian seasoning
1/8 teaspoon crushed red pepper flakes
1/2 cup grated Parmesan cheese
COOKING INSTRUCTIONS:
Cook pasta according to package directions. Meanwhile, cook bacon in a skillet over high heat until crisp; drain and crumble. Discard all but 2 tablespoons of bacon drippings and reduce skillet heat to medium-high; add garlic and chicken to pan drippings and cook, stirring frequently, for about 4 minutes or until chicken is no longer pink. Remove chicken from the pan and set aside. Add tomatoes, chicken broth, sherry (or additional broth), Italian seasoning and crushed red pepper flakes to the pan; cook for 3 to 4 minutes, scraping up any browned bits from the bottom of the pan. Return chicken to the pan and heat through. To serve, spoon chicken/tomato mixture over cooked and drained pasta; top with bacon and Parmesan cheese.

GF peanut butter cookies

Very simple to do...
1 cup peanut butter(doesn't matter if crunchy or creamy)
1 cup sugar
1 egg
1 tsp vanilla

mix well
roll into 1 in balls and press slightly with a fork
bake at 350 for about 8 minutes...not so good if over baked

and yes, you are right...there is no flour in this recipe...cool huh???

Really good sandwich bread....modified

Really Good Sandwich Bread...modified

• 1 tbls active dry yeast
• 1 tbls sugar
• 1 1/2 c water
• 1 1/4 c brown rice flour
• 1/2 c potato starch
• 1 c corn starch
• 2 tsp xanthan gum
• 1 1/2 tsp salt
• 3 eggs(or 6 tbls water and 2 tbls ground flax seed)
• 2 tbls oil
• 2 tsp cider vinegar

-start by combining the yeast and sugar in a small bowl

add the water and stir until the yeast and sugar are dissolved

let this sit while you mix the rest of the ingredients

bubbles and foam should form if the yeast is happy

-Combine the flours, xanthan gum and salt in a large mixing bowl...mix well

-In a third bowl, whisk the eggs, oil and vinegar until the eggs are a bit frothy

-by this point the yeast mixture should be foamy, so you can pour the two liquid mixtures into the flour mixture.  

-beat for 4-5 minutes

-pour into bread machine pan or bread pans

conv oven...bake at 375 until golden brown

bread machine...use gluten free setting or express loaf setting

My first loaf of gluten free bread....what's left of it anyway...

This is the first loaf of gluten free bread that I made...I followed the recipe in my zojirushi bread machine cookbook...it was quite dense, chewy, and very lumpy on the top. Very edible though and much better than I expected from what I read. I put in a picture of my bread container too...a thrift store find and it really works nicely. There are two little slots that let you cut the bread right in the holder. Its really bulky, but it works better than anything else so far. Always remember to store your bread cut side down so it doesn't dry out so quickly.

Do You Need A Recipe for Gluten Free Rolls?

Do You Need A Recipe for Gluten Free Rolls?