Sautee 2 medium onions, cut into thick strips with 3 Tbsp butter and 1 clove minced garlic. Set aside. In the same pan, brown 2 lbs chicken or beef strips. Add 1/2 cup sake, stir and boil. Then add 1 1/4 cups broth, 1 1/2 tsp salt, and 2 Tbsp nutritional yeast flakes. Bring to a boil; then simmer for 10 minutes. With heat off add a mixture of 1/4 cup water and 1/4 cup gluten-free oat flour. Stir and boil to thicken. With heat off again, add sour cream. Heat until hot but not boiling, serve over gluten-free noodles.
Ingredient: gluten-free oat flour
Chicken Paprikesque
To make this non-traditional, but delicious Hungarian meal, brown 3-4 lbs of chicken pieces in canola oil over medium-high heat. Remove the chicken and sautee 1 chopped onion and 3 cloves of minced garlic. Turn off the heat and add 3 Tbsp gluten-free oat flour and 3 Tbsp ground chili California. Stir in a puree of 3 oz beets, a 4 oz can of mild green chilis, and 4 tomatillos without the seeds. Also stir in one cup of chicken broth. Put the chicken into the mixture and simmer for 15-20 minutes. Serve over noodles and enjoy!
Wheat-Free Flour Mixture
In a large mixing bowl, whisk 6 cups superfine brown rice flour, 2 cups gluten-free oat flour, 3 cups corn starch, 1 cup tapioca flour, and 3 Tbsp xanthan gum. Store in a canister.
Crustless Quiche with Spinach, Ham and Cheese
I’ve always spent a good amount of time in the kitchen, but since I developed latex fruit syndrome, I spend far more time there. As a busy mom and teacher, I’m always looking for ways to make delicious foods for my family and myself without spending an eternity in the kitchen. This quiche, which reheats…