Gluten Free Recipes

Now that veggies are in season and great sales on them and meat because of the picnic season, we've gone stir fry crazy. My autistic son won't eat it (after 4 years GFCF he still won't eat fruits and veggies), but his brother and I sure love our GFCF stir fry. I use just a little meat, usually chicken breast, buying a lot when it's on a good sale. I cut the meat up and freeze it, 2 breast halves to a bag, and get lots of veggies, cut it all up and put it in a big bag and shake it, then freeze it in quart bags. I get carrots, broccoli, cauliflower, mushrooms, red and green pepper and scallions, cut them quite thin so they fry fast, and some fresh or frozen snow peas or pea pods to put in my "toss bag." A quart freezer bag of veggies with the meat served over rice feeds 6 - 8 easily; we always have leftovers for lunch the next day. No need for expensive frozen packages if you have the time to prepare ahead of time - and you can get the pieces uniform so they fry evenly, which you can't always with the frozen packages. Here's the recipe: 2 skinless, boneless chicken breast halves, cut thin and in bite-size piece 1 quart bag of veggies Generous handful of cashews (optional) Small cans of bamboo shoots, water chestnuts, chunk pineapple, baby corn, drained (optional) 4 TBS honey 4 TBS wine or other GFCF vinegar 4 TBS lemon or orange juice 2 TBS soy sauce or tamari 2 tsp cornstarch hot cooked rice or noodles cooking oil of choice In a small bowl combine honey, vinegar, juice, soy sauce and corn starch; set aside. Use just enough cooking oil to coat wok or large skillet (which works just as well as a wok), preheat on medium-high heat until oil is fragrant. Add frozen veggies and stir to cook for 3-5 minutes until heated through but still crisp. Remove veggies, add small amount of oil if needed and cook meat (3-5 minutes) until no longer pink. Push the meat away from the center of the pan, stir the sauce and add to the center of the pan. Cook and stir it until it bubbles and thickens. Put the cooked veggies back in, and add canned veggies. Stir this all up to heat and coat it with the sauce, for 1-2 minutes, and serve over rice or noodles. (Great without the rice or noodles too!) I also like to add some chopped fresh garlic cloves if I feel like messing with the garlic. Kate