Yes, I'm Back

I think I'm just having a hormonal couple of days...

I hurt my foot yesterday at the gym. Apparently walking is too hard of a concept for my body to grab, so while walking something popped in my foot and it's been hurting a good bit.

On top of that I've just been cranky and irritable yesterday and today. Maybe I need more chocolate. Or food. Or both.

I'm back to writing. I'm out of school, and a stay-at-home mom. I have to have a place where I can blather on about something that is not toddler related. Or at least, not toddler related all the time.

I do have a recipe today though. It's one that there are no actual measurements for. You'll just have to guesstimate.

Teriyaki Chicken

Feeds 2

2 boneless, skinless chicken breasts
gluten free soy sauce
apple cider vinegar
ground ginger
ground garlic
brown sugar
stir-fry vegetables (optional)
rice

1. Using a pair of kitchen scissors, cut the chicken up into bite size pieces. Place the pieces in a ziplock bag (I use a quart size freezer bag).
2. Fill the bag about half way up the chicken with soy sauce, then fill the rest of the way with apple cider vinegar. Just until the chicken is covered.
3. I give 4 small sprinkles of ginger, and then 2 medium sprinkles of garlic.
4. Using a spoon, put 4 half-spoons (NOT 4 and a half spoons) of brown sugar into the bag.
5. Seal the bag after squeezing all of the air out.
6. Shake the bag so that all the ingredients mix. Let marinate for around 4 hours. (I've done as little as 1 hour).
7. Heat up a medium sized pan that has deep enough sides so that you can pour the chicken and teriyaki sauce into the pan.
8. Cook over medium high heat until chicken is cooked through and sauce has reduced a bit. [At this point, you can add vegetables and cook them with the chicken.]
9. Meanwhile, cook rice however you like. (Pot, rice cooker, Uncle Ben's instant in the microwave, whatever).
10. Top rice on plate with chicken.

Flour No More

In August of 2011, I went on a modified elimination diet. I cut out gluten and oats. The headaches that have plauged me for years disappeared. A week off of gluten and I was sold! I've been "gluten'ed" a couple of times, and every time I have a migraine the next day. As time goes by, it takes smaller and smaller amounts of gluten to set off that headache. So while the first couple of months I could eat Ranch Style Beans, I had them last week and I reacted to them. They use regular vinegar (not distilled), and so they are now on my 'MEREDITH NO BUY' list.

I've missed blogging and being crafty and sharing with any who wish to read. So I'm back. Forgive the absense please. And enjoy the food (because according to my husband it is the same or better than when I cooked with gluten).

The first thing I made that was gluten free was soft tacos made with corn tortillas. They weren't baked or fried, so they tasted mildly like uncooked crunchy tacos. I don't recommend it. lol. One of the staples of "quick mom cooking" is a can of condensed cream of chicken soup. Unfortunately, any brand you can buy at the local grocery store has gluten. And costing almost a dollar a can eventually adds up.

When I make this recipe I double it. Sometimes I triple it. It's easy, and for the amount it makes it is quite cost efficient....  Also, this recipe isn't mine. I adjusted it to my family's tastes. The original poster of this recipe calls it "Cream of Something Soup Mix".

Cream of Something Soup Mix

1 cup non-fat dried milk

3/4 cup cornstarch

1/4 cup bouillon

2 Tablespoons onion powder

1 teaspoon dried basil

1 teaspoon dried parsley

1 teaspoon pepper

 

For the equivalent of one can of condensed cream soup, mix 1/3 cup dry mix with 1 1/4 cup water. Cook until thick. [I had to stand over it constantly, stirring, but it turned out great!]