When I began this blog, one of my intents was to help others who are going through the gluten free adventure. Whether it was a decision made from necessity or a desire to be healthier, it seems difficult to eat and cook gluten free with all of the processed food choices in the market, at least it did to me.
Turns out that with the exception of bread, gluten free cooking is pretty easy. Take, for example, this meal. It's one of our favorites, but it's super easy, healthy and pretty economical too.
A note about my recipes. I say organic for two reasons. 1) Who the hell decided that it would be good for humans to consume all of those chemicals?! 2) Things like tomato sauce should be naturally gluten free right? Naturally yes, but most canned tomato sauces are NOT all natural. And many are not gluten free. Organic foods are though. Well, organic wheat bread or organic barley obviously is NOT gluten free but organic processed foods, aka tomato sauce, chicken broth and the like, do not add all of the chemicals and preservatives like MSG.
I haven't mastered the whole uploading pictures thing yet...bare with me please.
Mushroom Garlic Chicken
3-4 chicken breast halves
3-4 garlic cloves
10 (or so) mushrooms, sliced
2 tblsp butter
salt and pepper to taste
Mozzarella Cheese, shredded (as much or as little as you desire ... YUM)
1/4 cup vegetable broth
2 (or so) fresh, trimmed grean beans
salt and pepper to taste
1 1/4 cups water
1 cup quinoa
herbes de provence
10 leaves fresh sage, torn roughly
1-2 Tblsp butter
OKAY now, first things first, when there aren't any amounts, it means that I didn't measure. Use a few shakes. I love garlic and herbes de provence so I use more of those. Use your own tastes. :)
To the process!
1. Melt 2 Tblsp butter over medium heat in a heavy frying pan. Mince the garlic and shallots, add them and the mushrooms to the butter in the pan. Saute about 7 minutes then add Chicken. Cook for 10 minutes on each side.
2. In the meantime, boil the water with the butter, onion and garlic powders and herbes de provence for the quinoa.When it's done boiling, add the quinoa, cover and simmer 12 minutes. Add sage, turn off stove, re-cover and let set 5 minutes.
3. Remove (only) the chicken from the pan and place on a plate. Sprinkle mozzarella over the chicken. Cover so the mozzarella melts. While that's melting, add green beans and broth to the chicken pan. Let simmer 10 minutes or until green beans are as done as you want them. Last but not least, serve and ENJOY!!