There are a few choice things that I truly miss since being diagnosed wheat-intolerant: deep fried foods and Chinese food are at the top of that list. So when I accidentally made this dish that ended up tasting like restaurant Chinese food – well you better believe we make it a couple of times a month. Even my non-allergic spouse thoroughly enjoys this one!
One of the great things about this recipe is that you have a lot of flexibility. If you want to add red peppers, go for it. The same goes for other Asian-type ingredients like: water chestnuts, bean sprouts, baby corn, and the like. Fresh pineapple is a great addition as well.
My kitchen is not a produce stand – I am on a budget. I use ingredients I tend to keep on hand. This recipe is great for leftover chicken. You can use raw if you want. I find the already cooked chicken absorbs the flavor very well and ends up extremely tender. This dish is gluten-, wheat- and soy-free.
Tangy Cashew Chicken
- 1 broccoli crown
- 3 tablespoons Butter
- 1/3 cup chopped onion
- 1-1/2 tsp garlic ginger stirfry
- 2 tbsp brown sugar
- 1 tbsp Worcestershire sauce (Lea & Perrins is gluten-free)
- 1 squirt of lemon juice
- 1/3 cup shredded coconut
- ½ cup cashews, broken
- 2 cups cubed (leftover) chicken
- Brown or white rice
Start the rice.
Cut the broccoli into bite size pieces and put on to steam.
Chop onion. Melt 1 tbsp butter on medium/low in large frying pan, put onion in. Cut chicken into bite-size cubes. As the onions begin to brown, add 2 more tbsp of butter. Melt.
Add garlic ginger, stir. Add brown sugar; stir until it’s melted. Add Worcestershire sauce and lemon juice. Mix well.
Add chicken, stir until coated. Add coconut and cashew. Drain broccoli, add to chicken mixture. Stir. Turn off burner.
Dish rice onto plates. Serve chicken atop the rice. Enjoy!
Makes 2 hefty servings.
Tired of finding salmon spread in the grocery store with about 30,000 ingredients most of which include soy and unpronounceable polysyllabic words? Well, your worries are over.
I got so disgusted with the spreads found in the stores that I decided to try my hand at making my own. It is all natural and a lot easier than I anticipated!
All you need is a piece of salmon, some cream cheese and a small food processor.
I used store-brand soft cream cheese in a tub. The ingredients are: pasteurized milk and cream, cheese culture, salt, stabilizers (carob bean and/or xanthan and/or guar gums). Any time I see xanthan gum in the ingredients it’s a clue to me that even though the product is not marked gluten-free, it probably is. If you are super sensitive, however, I would never suggest you make that assumption.
The salmon was a nice grilled chunk left-over from last night’s dinner. I always try to cook an extra piece for salmon salad the next day.
My Cuisinart Mini-Prep food processor is the perfect size for this little task.
- Break up the salmon into pieces and place inside the food processor.
- Use the low speed until the fish is uniformly ‘grated’.
- Put one tablespoon (or more) of cream cheese in the food processor.
- Use the high speed until the salmon and cream cheese are blended.
- Add more cream cheese and seasonings if you desire. Blend again.
- Repeat until you achieve the consistency and flavor you want.
Really, it’s THAT easy.
If you are gluten-intolerant, try the spread on some rice crackers. If you are wheat-intolerant, the spread is excellent on toasted Mestemacher Whole Rye Bread. (The ingredients for this bread are: whole kernel rye, water, wholemeal rye flour, salt, oat fiber, yeast.) The bread is a little pricey, but if you hate the wheat-free breads that are out there, it’s worth it! Note: It has a slight sour-dough flavor.
This spread is great for breakfast, snacks, and would be great to bring to a party. That way you know there will be something there YOU can eat!