Rice and potato cookies? Yup, that’s what’s in them and they’re pretty good if you can overlook the grittiness of the rice flour. If you’re going to be gluten free you just have to be open to trying different stuff.

 

So, you need  bowl about this size.

 

 

Some honey from a jar about like this.

 

 

And put it in a the bowl with some butter.

 

 

Cream the butter and honey.

 

 

Add hazelnut spread,

 

 

egg

 

 

and combine.

 

 

vanilla

 

 

Add rice flour,

 

 

and potato flour,

 

 

baking powder,  xanthan gum

 

 

and mix until well mixed.

pre heat oven to 350ºF.

 

 

Place 2 inches apart onto lightly greased cookie sheet.

 

 

Optional, add butterscotch chips or any kind you like. Bake for 10-12 minutes.

 

 

Serve or make ahead.

 

 

Rice flour hazelnut cookies

Adapted from a peanut butter cookie recipe on the back of the Arrowhead Mills rice flour bag.

• 1/2 stick butter
• 1/3 cup honey
• 1 egg
• 1 tsp vanilla
• 1/2 cup hazelnut spread
• 1 1/2 cups rice flour
• 1/2 cup potato flour
• 1 tsp baking powder
• 1/2 tsp xanthan gum
• pre heat oven to 350ºF
• butterscotch chips (optional)

Cream the butter and honey in a bowl. Add hazelnut spread, vanilla and egg and combine.
Add rice flour and potato flour, baking powder, mix until well mixed.
Place 2 inches apart onto lightly greased cookie sheet. Bake for 10-12 minutes.

Creamy broccoli kale and rice soup perfect for a frigid cold winter day.

 

cut broccoli and cook

 

Just until bright green and still crunchy.

In a blender toss in chicken broth, broccoli, kale, sauteed garlic and onions. Blend until pureed.

 

That’s Buzz Lightyear green!

 

over low heat 

 

season with salt and pepper to taste.

 

add basmati rice. 

 

add cream and stir in. Let cook a little and serve.

 

 

Broccoli kale rice soup

• 2 cups just barely cooked broccoli
• 1 cup cooked kale
• 1/2 cup sauteed onions
• 1 clove garlic sliced and sauteed just a bit
• 3 cups chicken broth
• 3 cups water
• salt and pepper to taste.
• 1 cup cooked basmati rice
• 1/2 cup cream

Cook broccoli until bright green.
In a blender or food processor add chicken broth, broccoli, kale, sauteed garlic and onions. Blend until pureed. Pour into a large pot. use water to rinse out all of the beautiful green puree.
Over low heat add rice, cream and salt and pepper.

Serve warm.

Cashew Chicken stir fry. Pretty good and quick to make.

There are no photos of chopping the onions because onions make me cry. I know, I may have chugged on over to namby pamby land but it's a fact, onions make me cry.

Use regular cabbage if you don't have Chinese cabbage.

fry the chicken until chicken is cooked (2-5 minutes). Set aside.

Then throw in those onions and quick shut the lid before I drop any tears in! Kinda gotta open the lid to stir, after all it is a stir fry. Anyway sorry to get sidetracked on my teary eyed kitchen drama. The onions'll be cooked in a couple of minutes

I added just the cabbage because I'm using some rugged cabbage that needs to cook a little longer than the rest of the vegetables

Put the lid on and let it cook for a few minutes or until the cabbage is a little tender.


Return the chicken


Add ginger soy sauce to taste

Tasting time! 

cook and stir until heated through.


Stir in Cashews

Serve over rice on a blue plate.
                                                                Just kidding about the blue plate part.

Cashew Chicken stir fry
Ingredients

• 2 eggs
• 2 chicken boneless skinless breasts cut into pieces
• About 4 cups of chopped vegetables
• 1 cup cashews
• a package of Chinese stir fry seasoning mix
• up to 1/2 cup of water
• ginger soy sauce to taste
• a pinch of salt to taste

Beat eggs lightly and Add chicken pieces and stir well to combine. Set aside.
Chop vegetables.
In a large wok or frying pan, fry the chicken until chicken is cooked (2-5 minutes). Set aside.
Add the onion, in oil over medium-high heat (1-2 minutes)
Add vegetables to same skillet; cook and stir 4 minutes or continue stir frying until they soften.
Return the chicken. Add ginger soy sauce, water and stir fry seasoning mix.
cook and stir until heated through. Stir in cashews.

Serve over hot cooked rice, if desired. Garnish with fresh parsley.


         Ginger soy sauce

• 3/4 cup soy sauce
• 1/4 cup corn starch
• 1/4 cup minced ginger
• 1/4 cup minced garlic
• a little honey

             make in advance.