Ella's Kitchen Organic Baby Food

Ella's Kitchen Organic Baby Food

I love giving these to my son. They are made with 100% organic fruits and vegetables. I love these because you can chill them or heat them up to make it warm. The best thing is that they are gluten-free and dairy-free. Here is their web site: http://www.ellaskitchen.com/

Almond Chicken

Ingredients:
2 chicken breast halves, cut in 1/2" cubes
Marinate chicken while preparing other ingredients (30 minutes or so) in:
2 T. canola oil
1 Tb. gluten-free soy sauce
1 Tb. gluten-free sherry
pinch of sugar
pinch of salt

While the chicken is marinating have the following all ready to go
BEFORE COOKING:
1 cup sliced fresh mushrooms
1 cup diagonally sliced celery
1 cup frozen green peas OR pea pods, blanched for about 30 sec.
1 small can sliced water chestnuts
1 small pkg. slivered almonds, toasted in skillet with a little margarine til golden

Sauce:
1 cup water
2 tablespoon gluten-free cornstarch
1 teaspoon inst. gluten-free chicken bullion (or use stock if available)
1/2 teaspoon salt
1/2 teaspoon fresh grated ginger or ground ginger
1 Tablespoon gluten-free soy sauce

Directions:
Heat wok over high heat. Pour in a little oil and add chicken, stir-frying until cooked. Remove to bowl. Add more oil to wok and cook mushrooms, then add celery and stir fry a little if par-boiled, or more if not. Add peas or pea pods and stir-fry a couple of minutes. Add water chestnuts and chicken, stirring to mix.

Add sauce mixture and stir constantly until thickened. Turn off heat, add almonds and serve over rice. Pass additional soy sauce, if desired.

Chicken Thai Wraps with Peanut Sauce

Chicken Thai Wraps
I liked these so much I had to share. I got the recipe from (http://glutenfreemommy.com/thai-chicken-wraps/).

Ingredients:
1/4 cup granulated sugar
1/4 cup creamy peanut butter
3 tablespoons soy sauce
2 tablespoons Olive oil, plus 1 tablespoon(separated)
3 tablespoons water
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 to 1/2 teaspoon pepper
12 ounces skinless, boneless chicken breast stripsbr /> 4 cups packaged shredded broccoli-slaw mix
1/2 of a medium red onion, cut into thin wedges
1 teaspoon grated fresh ginger
6-8 brown rice tortillas

Directions:
1. For peanut sauce, in a small saucepan combine sugar, peanut butter,
soy sauce, water, the 2 tablespoons olive oil, and the garlic. Heat
until the sugar is dissolved, stirring frequently. Set aside.

2. Meanwhile, in a medium mixing bowl, add chicken and season evenly with salt and pepper.

3. In a large skillet heat the olive oil. Cook and stir seasoned chicken in hot oil over medium-high heat until cooked through. Remove chicken from skillet; keep warm. Add broccoli mix, onion, and ginger to skillet. Cook and stir for 2 to 3 minutes or until vegetables are crisp-tender. Remove from heat.

4. To assemble, spread each tortilla with about 1 tablespoon of the
peanut sauce. Top with chicken strips and vegetable mixture. Roll up
each tortilla and serve immediately.

Apple Crisp

Apple Crisp

Ingredients:

Bottom layer:
4 cups apples, peeled, cored and sliced( I used Red Delicious since I have a tree outside).
1 tablespoon lemon juice

Middle layer:
1/4 cup of granulated sugar
1 teaspoon vanilla
1 egg plus 1 egg white
2 Tablespoons almond milk
2 Tablespoons gluten-free flour mix

Topping:
1 stick of butter(soft but not melted)
1 cup of brown sugar
1/2 teaspoon of cinnamon
1 cup gluten-free oats
1/2 cup of sliced almonds(optional)

Directions:

In a 8x8 baking dish, layer the sliced apples and mix in the lemon juice. In a stand mixer stir the sugar,eggs, flour, milk, and vanilla until combined. Pour this mixture over the apples. To make topping,In a medium bowl, combine brown sugar, cinnamon, oats, almonds, and cut cubes of butter until the mixture is crumbly. Spread this mixture evenly on top.

Bake at 350 degrees for about 40-45 minutes.
(Serve warm)

Easy Baked Ziti with Ground Beef

Easy Baked Ziti with Ground Beef

Ingredients:
1 pound lean ground beef
1 can (14.5 ounces) diced tomatoes, undrained
1 jar of spaghetti sauce( I used a sauce with onions and mushroom)
1/2 teaspoon basil
1 teaspoons salt
1/4 teaspoon pepper
8 ounces of gluten-free ziti or elbow macaroni, cooked and drained
1 1/2 cup dairy free shredded mozzarella cheese,

Directions:
Sauté ground beef in a large skillet until lightly browned. Drain off excess fat; add tomatoes, tomato sauce, basil, salt, and pepper. Stir well; stir in ziti or elbow macaroni and 1 cup of the cheese; transfer to a 2 1/2-quart casserole. Top with the remaining 1/2 cup of cheese. Bake at 350° for 25 minutes, or until hot and bubbly.