They're Gluten-Free Folks! (I'll explain in a bit after the recipe.)
INGREDIENTS:
2 medium onions, sliced thin
2 cloves garlic, minced
1-15 oz. can diced tomatoes
1-11.5 oz. can V8 juice, GF
1 tsp. salt
¼ tsp. pepper (I like pepper so I did 1 tsp.)
2 tsp. oregano
½ tsp. basil
½ tsp. celery seed
1 bay leaf
¼ c. white wine, Holland House is GF
6 chicken breasts, boneless, skinless
DIRECTIONS:
Mix everything together, adding chicken last. Can be frozen in a ziplock for later, or immediately cooked in a crockpot for 6-8 hours on LOW or 2 ½-4 hours on HIGH. Serve over pasta.
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Well, I normally do not need to cook with gluten in mind (thank you Lord!), but recently have become much more aware of what a blessing that is. In the last few years, more than a few of my friends have had to deal with strange and sometimes multiple BIG food allergies. Wheat, dairy, corn, nuts, you name it. This, and the following one, are two recipes I devised for a friend of mine, though I left the pepper out of the chicken dish for her. We found them so tasty they're now in our regular rotation. Enjoy!
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AMARETTI COOKIES:
3 cups whole almonds
1 cup sugar
3 egg whites
1 tsp. almond extract
Preheat oven to 300 degrees.
Process almonds until they are finely ground.
Add sugar until they are combined.
Add egg whites and extract. Mix until well combined.
Line cookie sheet with parchment paper.
Scoop almost a tablespoon amount for each cookie, rolling with hands.
Bake for about 15-20 mins., the bottoms should be a light golden brown. If you like very crisy cookies, bake for about 5 mins. longer.
(Makes 2 dozen)
1 comment:
It's so true that there are so many food allergies out there. I can't keep track of who has what allergy...I have to try to remember to ask when having people over for dinner. These recipes look great, will have to try! :)
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