Amazing 18 hour white whole wheat bread

This is a very easy bread. Don't let the 18 hours fool you!! I am gluten free and CAN'T eat this so my hubby will have to tell me how it tastes. Note--hubby loves it but the salt was too much so next time I will try reducing the salt. I found it in Family Circle Feb edition. Plus this recipe takes small amounts of yeast so happy on the budget. Plus there is no oil added.You do have to have a dutch oven however. It uses White Whole Wheat Flour like King Arthur Flour . Don't know about White Whole Wheat? This is what King Arthur Flour states:

"Milled from white whole wheat, rather than red, unbleached King Arthur White Whole Wheat Flour has all the fiber and nutrition of traditional whole wheat, with milder flavor and lighter color. Thus, white whole wheat is a great way to add whole grains to your family's diet. Start by replacing 1/3 of the all-purpose flour in your favorite recipe with white whole wheat flour...."

Makes one 1 &1/2 pound loaf (about 12 slices). Prep 15 minutes (this is total time including all steps!). Rise 20 hours Bake 450 for 40 minutes (mine cooked in about 25 minutes! perhaps because I used cast iron?)

3 cups white whole wheat flour (such as King Arthur flour), plus flour for dusting
1/2 teaspoon active dry yeast (amazing isn't it!)
2 & 3/4 teaspoons salt (this is way too much salt) try 1 tsp next time
1 &1/2 teaspoons sugar ( my hubby told me it needs more sugar so I will experiment with more)
1 &1/2 cups water, at room temperature
1 tablespoon white vinegar

1. In a large bowl, whisk together flour, yeast, salt and sugar. Add water and vinegar and stir just until ball of dough forms . Cover bowl with plastic wrap and let sit at room temperature for 18 hours.

2. Place a large piece of parchment paper on a baking sheet. Place dough on a lightly floured work surface; knead for 10 seconds.(that is right! only ten seconds--the long rise is why)/ Form into ball by pulling edges into middle. Place dough, seam-side down, on parchment paper; coat with nonstick spray and cover with plastic wrap. (hmm, I didn't see this part and I placed it back in the corningwear and covered the top with plastic--my hubby will have to tell me if it dried it out at all). Let sit at room temperature for 2 hours or until it's doubled in size.

3. About 30 minutes before dough is ready. place a 6 to 8 quart Dutch Oven with lid on oven rack and heat oven to 500 degrees F.

4. Lightly flour dough on parchment. Carefully remove pot from oven; uncover. Using parchment paper to lift dough place both the parchment and dough into pot. Cover pot, return to oven and lower temperature to 450 degrees.

5. Bake bread covered with lid, for 30 minutes ( me 15 to 20 ), then remove lid and continue to bake another 15 minutes or until bread is browned (me 5 minutes). Carefully remove bread from pot to a wire rack and cool. Mine may have been faster because I used cast iron--not sure!

per slice 120 calories; 1/2 g fat (0 sat.); 4 g protein; 24 g carb; 4 g fiber; 530 mg sodium; o mg cholesterol.

Note here is another recipe which uses regular white flour [I will try this today Jan 2014 and may post at a later date--it is about the same but uses less salt, no sugar and no vinegar  http://www.simplysogood.com/2013/03/artisan-no-knead-bread.html

Lemon-basil Ice (like sherbet)

Today I don't have a good picture! I was in a hurry! This was DELICIOUS--REFRESHING.

Sorry about my photo!! I found this recipe in a Better Homes and Gardens mag. It took me longer to freeze because I didn't put it in a shallow enough pan! Thus the hurry and the bad photo!But iit has a very nice flavor and great for the summer. Very sweet.


prep-15 min, cool: 50 min, Freeze: 4 hours

3 cups water
1 cup sugar
1/2 cup slivered fresh basil
2 tsp. finely shredded lemon peel
2 Tbsp. lemon juice

1. In medium saucepan bring water and sugar to boiling, stirring to dissolve sugar. Remove from heat; cool slightly (about 20 minutes). Add basil and let stand 30 minutes more. Pour through a fine mesh sieve; discard basil. Stir lemon peel and juice into syrup. Pour into a shallow baking dish. Cover; freeze 2 hours (edges should be firm and center almost firm).

2. Transfer mixture half at a time, to blender. Cover; blend until slushy, stopping to scrape down sides as needed. Spoon back into dish spreading evenly. Cover; freeze 2 hours more or until firm.

3. To serve, with a small ice cream scope scrape across surface of mixture. Place scoops in small dishes. Top with lemon slices, fresh mint leaves and /or edible flowers. Makes 8 servings. (I don't really think it makes 8 servings--I will see ) Each serving 49 cal, 0 g fat, o mg hol, 1 mg sodium, 13 g carbo, 0 g fiber, 0 g pro.

Tuna Pasta Salad from Swanson (salmon good too)

The first picture is made with gluten free pasta. Gluten free pasta is often better on the first day because it sometimes gets stiffer on the second day. The second is regular bowtie pasta.
I got this recipe from Swanson. (You are supposed to make this 8 hours ahead--I liked it right after mixing it up--but we will see how it tastes later. --will comment on this later today) Ok--so we LOVE THIS--taste great later!!

Tuna Pasta Salad
6 oz. Eden Foods Vegetable Shells (I used gluten free and regular , different brands)
1/2 cup sliced green onions (used purple onions I had on hand)
1/2 cup yellow or green pepper strips (I used red bell pepper I had on hand)
1/2 cup sliced ripe olives (we like more)
1 cup halved cherry tomatoes (I didn't have any--used fresh garden tomato chopped)
1 carrot, shredded
2 (6 oz.) Wild Planet Albacore Tuna (or can use canned salmon)
1/2 cup Swanson Organic Olive Oil (I reduced the oil in mine)
3 tablespoons white vinegar
2 tablespoons lemon juice
3 tablespoons Swanson Organic Parsley Leaves (used fresh from the garden)
1/2 teaspoon Swanson Himalayan Crystal Salt
1/4 teaspoon Swanson Organic Ground Peppercorns
1 green onion, cut into 1" pieces (used red onion I had on hand)
1/4 teaspoon Swanson Organic Garlic Powder
Lettuce leaves

Cook pasta according to package directions; drain. Rinse with cold water; drain. Combine pasta with 1/2 cup green onions, pepper strips, olives, tomatoes, carrots and tuna. Set aside.

Combine olive oil with remaining ingredients, except lettuce leaves. Put in an electric blender and process until smooth. Pour over salad mixture and toss lightly. Cover and chill at least 8 hours before serving, stirring occasionally. To serve, spoon over lettuce leaves using a slotted spoon.

Makes 8 cups. Serving size 1/2 cup.

Nutritional Breakdown (per serving):
Calories 160, Fat 10 grams, Protein 7 grams, Sodium 198mg, Carbohydrates 10 grams, Fiber 1 grams

Add the items available through Swanson Health Products to my shopping cart.

Basil Cucumber Salad with tomatoes

Very nice. Great in the summer with fresh veggies.

Serves 2

Chop one large tomato
Chop one large cuke
Toss in a few tablespoons of chopped red onion
Sprinkle with basil (we used the tiny kind from a basil bush)
Add your favorite dressing (or oil and vinegar)

Black-eyed peas with spinach (served warm)

Found this on Wiki by Sabzi I liked it and it would make a great lunch dish for me, but my hubby doesn't care for it! POwee. I love black-eyed peas and spinach, so I enjoyed this. Next time I think I would prefer just plain onions over the leaks.

Ingredients
1 tbsp olive oil
2 leeks (white parts only), halved lengthwise, rinsed well and chopped (1 cup)
12 to 16 oz fresh baby spinach, rinsed well
½ cup chopped fresh parsley
4 scallions (white and light green parts), sliced
2 (16-oz) cans black-eyed peas, drained and rinsed
3 tbsp fresh lemon juice
½ tsp ground cinnamon
¼ tsp ground nutmeg
½ tsp salt
I like a little garam masala added to it

Directions
In extra-large skillet, heat oil over medium heat. Add leeks and cook, stirring often, until wilted and tender, 5 to 8 minutes.
Add spinach, parsley, scallions and 1/4 cup water. Cover and cook just until spinach has wilted, about 8 minutes.
Stir in black-eyed Peas, lemon juice, cinnamon and nutmeg. Cook, uncovered, just until heated through, about 5 minutes. Season with salt and freshly ground pepper to taste. Serve hot.

Watermelon/banana/strawberry/raspberry shake

Great shake for this time of year and I say, better than ice cream;-)

1-2 cups watermelon
1 bannana
5-6 strawberries
a handful of frozen raspberries

Blend and enjoy---serves 2

Salmon/potato pie Gluten Free (could make sub for Vegan)

We loved this dish---nice and satisfying with good flavors! I found the basic recipe at the http://mymommymakesit.blogspot.com/ I did change a few things for us. If you wanted to go Vegan you could omit the eggs and salmon and replace with some veggies--just the pea, potato cream sauce is good and you could add some suitable veggies. My version would do 4 servings along with salad and bread.

Hard boil 4 eggs, cool and chop into large pieces (I used 2 eggs)Peel, boil and cut 6 red potatoes into rounds a 1/4 inch thick (I used golden potatoes)
Drain and flake 2 cans of salmon (I just used a 7 1/2 ounce can)


Make 2 cups of basic white sauce or use cream (I used 2 cups of soymilk with 3 tablespoons of cornstarch and thickened along with salt and pepper--takes 7-9 minutes on stovetop while stirring)

Finely chop one leek(my store was out--used green onions and some fresh chives)
Finely chop 1/2 cup of parsley
Defrost one cup of frozen peas


In a buttered (used pam)deep casserole dish make a single layer of your ingredients in the following order


potatoes
salmon
leeks
parsley
peas
eggs


Add dill weed, salt, and pepper to taste (used fresh dill weed--I put some in the sauce with chives as well and also added it as I layered)


Pour in a little white/cream sauce


Repeat with more layers until all of your ingredients are gone


Leave enough potatoes to create a top crust


Sprinkle generously with paprika


Bake at 350 degrees for 45 minutes


Cool for 10 minutes before serving

Warm Lentil,spinach Salad with goat cheese

We really enjoyed this very different salad. I love it because of the nice combo of flavors provided by cumin, mint, lemon, goat cheese etc. We added some little Japanese eggplant to ours--any eggplant would be good, but if you don't like eggplant you can do without it. I found this on Recipe Zar but I made some changes. You make a kind of sauce with the goat cheese. The goat cheese I used had garlic and herbs in it.
Ingredients
2 tablespoons extra virgin olive oil, divided (I just used some spritz of oil)2 teaspoons cumin seeds (used ground cumin)
2 garlic cloves, crushed (1 tsp minced garlic) (I used 2 tsp)
2 teaspoons grated gingerroot
1 1/2 cups split red lentils (I used brown--can't get red locally)
3 cups vegetable stock
2 tablespoons fresh mint, chopped
2 tablespoons fresh cilantro, chopped (I omitted--hubby doesn't like)
2 red onions, thinly sliced (I used regular onions--either would be good).
Eggplant and bell pepper if desired.
4 cups baby spinach leaves
1 teaspoon hazelnut oil (I didn't have)100 g soft fresh goat cheese
4 tablespoons plain yogurt, strained ( I just used some Almond milk and got it to a nice consistency)


GARNISHES
pepper
1 lemon, cut in quarters
toasted rye bread
Directions
1
Heat 1 tbsp olive oil in a large saucepan over medium heat. Add the cumin seeds, garlic, and ginger and cook for about 2 minutes, stirring constantly.
2
Stir in the lentils and vegetable stock. Let cook, covered (but with venting for the steam), for 20 minutes on medium-high heat.
3
After 20 minutes, remove from heat and stir in the mint and cilantro.
4
In a frying pan (or skillet), heat the other tablespoon of olive oil (I use only spritz in iron skillet)over medium heat, add the onions, and cook for about 10 minutes or until softly translucent and browned. (I added some eggplant and green pepper to this after I had cooked the onions a bit I then added the eggplant and pepper and continued to brown it all)
5
Toss the spinach in the hazelnut oil in a bowl, then divide between 4 serving plates.
6
Mash the goat (or feta) cheese with the yogurt(or some almond milk) in a small bowl and season to taste with pepper.
7
Divide the lentils between the serving plates and top with the onions and cheese mixture. Garnish with lemon quarters and serve with toasted rye bread, pitas, or melba toast. or gluten free toast.

--

Indian type curry chicken and rice Or use TOFU?

I tried this with Chicken, but it might be very good with Tofu as a substitute. I will have to try it sometime. We really loved this! We used half the chicken since there was only 2 of us and it made about 4 servings.

I got the idea for the recipe online somewhere but changed it up some


1/3 cup coconut milk (lite)
1 tablespoon powdered curry (more if you like - curry can come in different strengths!)
1 tsp. gluten-free garam masala
Pinch of gluten-free saffron threads (if you have them! Not necessary)
2 pounds gluten-free chicken thigh fillets,(I cut into 2 inch chunks after cooking- I used 1 lb)
a spritz of olive oil
2 onions, chopped
2 carrots, chopped
1/2 cup light coconut milk

1/3 cup raw cashews
1/4 cup yellow raisins

extra of the spices, and cornstarch for thickening

Method

Combine the coconut milk, , garam masala and saffron in a large glass or ceramic bowl. Add the chicken and turn to coat. Cover with plastic wrap. Place in the fridge for 30 minutes to marinate.

Heat some spritz of oil in a large saucepan over medium-high heat. Add the onion. Cook, stirring, for 3 minutes and add carrots and continue cooking until onions are almost golden.

Stir in the chicken. Reduce heat to low. Simmer for 5-8minutes.Then turn and continue cooking for 6-8 minutes or more until chicken is done--I opened the thighs up and they cook pretty fast this way (depends on their size). Season with salt to taste. Remove from pan into serving dish and keep warm.

Meanwhile,in same pan Add cashews, raisins and curry and sprinkle with curry and garam masala (as much as you like--I used about a tablespoon of curry and a teaspoon of garam masala--but you can just add a bit at a time and taste) add a bit of oil if needed. Cook for 1-2 minutes or until the cashews are golden and the raisins start to plump. Add the 1/2 cup of coconut milk--or use more if you desire. Heat through scrapping up bits from the pan. If you desire to thicken the sauce add a tablespoon of cornstarch to 1/4 cup of room temp coconut milk and add to pan and stir over low heat until thickened. Add all of this to your cooked chicken. Serve over rice.

Dahl Soup so yummy

This is very tasty. I love the flavors of the seasoning and ingredients. Coconut milk, cumin, chili, garam masals etc!!



Here is a picture of it while it is cooking......

Now it is supposed to have red lentils, but I used the regular old brown ones because I have to travel far to get the red ones. I received this recipe from my son who sent me a photocopy of the recipe. It was tiny and hard to read. So I think I got it right---either way it came out really nicely!!

2 tablespoons of butter (I omitted and used a tiny bit of water)
2 garlic cloves, crushed (I used minced)
1 onion, chopped
1/2 tsp tumeric
1/4 tsp chili powder
1 tsp garam masala
1 tsp ground cumin
2lb 4 oz canned, chopped tomatoes diced. (I used 2, 14 & 1/2 ounce each cans and one of the cans I used had zesty mild green chilis)
1 cup red lentils (I used brown)
2 tsp lemon juice
2 & 1/2 cups vegetable stock (I didn't have any so I used Chicken broth )
1 & 1/2 cups coconut milk (I used a 13 ounce or so can of it)
salt and pepper to taste

1. Melt butter or just use a bit of water. Add garlic and onion and cook 2-3 minutes until tender. Add spices(except salt and pepper). Cook 30 seconds.

2. stir in tomatoes, red or brown lentels, lemon juice, vegetable stock, coconut milk,and bring to a boil.

3. Reduce heat to low and simmer UNCOVERED 25-30 minutes, until lentils are tender.

4. Season to taste with salt and pepper. Serve in bowls and garnish with cilantra, lemon slices and serve with warm bread!

Ps. for meat eaters--chicken would be good in this dish too

Dark Chocolate Pudding (gluten Free)

1/2 cup cocoa powder (use the dark cocoa powder for the Dark choc. pudding)
4 tabl Corn Starch
1 cup sugar
1/4 tsp salt
2 cup non fat milk (I used soy milk and or/ almond milk for dairy free)
1 tbl butter (can omit)
2 tsp vanilla (actually 1 is ok too--you can taste)

Directions:

Mix together cocoa, corn starch, sugar and salt. Add milk slowly and stir. Cook until thick (stovetop) stirring continuously--takes about 8 to 10 minutes (I just listen to music or pray or listen to NPR or have some quiet meditation while doing this--it is soothing). Add butter and vanilla. Place in 4 individual dishes and cool.

Berry Apple Crisp

I found this recipe here: http://theenglishkitchen.blogspot.com/ I really love all of the berries in here. The only thing I changed was I added a little blue agave to sweeten a bit and used a tablespoon of cornstarch to thicken the juices (this may not be necessary if your berries and apples don't produce too much juice. I cut the butter part in half because of fat content--it would be better with the whole amount.....but it still works

Red Fruit Crumble*
Serves 4


"4 eating apples, peeled, cored and chopped
300g tin of summer fruits in syrup
(I used 1 tea mug of blueberries, 1 tea mug of raspberries, 1 tea mug of strawberries, along with the juice of one orange (ditto)
and a bit of sugar--I used blue agave instead of sugar)
4 ounces butter (1/2 cup) (I used 4 TBS of special spread-would be better with a whole 1/2 cup)
2 ounces light muscovado sugar (1/3 cup) (I used brown sugar)

5 ounces porridge oats (2 1/2 cups) (Use gluten free oats by Bob if you want the GF)
ready made custard, ice cream or cream to serve


Preheat the oven to 190*C/375*F/Gas mark 5. Place all of the fruit into a large saucepan along with the juice from the orange and a bit of sugar. (If using the tinned fruit add the tin of fruit, undrained) Bring to the boil, then reduce the heat and simmer until the apples are cooked, stirring occasionally. This should take 12 to 15 minutes. Pour this mixture into a shallow gratin dish.

Melt the butter and then stir in the muscovado sugar and the porridge oats. Mix together well and then spoon this over top of the fruit in the dish.

Bake for 20 minutes, until the topping is golden and the filling is bubbling. Serve warm with some custard, ice cream or cream"

Persian chickpea/mung bean green salad

My hubby and I really enjoyed this for a refreshingly different salad WITH NICE SEASONINGS. I came across a recipe and altered it up a bit. I will show the recipe and note changes. I couldn't find dried mung beans so I used sprouts and it was good. I also added chickpeas.

Rinse and clean ( original recipe from http://mymommymakesit.blogspot.com/ )
1 cup of dried mung beans
Cook until just tender, drain,and set aside
Here I replaced the dried mung beans with 2 cups mung bean sprouts just cooked and 1 can drained chickpeas

Finely chop
1/2 red onion (I jused way less since my red onion was huge)
2 cloves of garlic
1 inch of fresh ginger (I grated and next time might want a bit more!)
1 jalepeno pepper (I used a tiny amouont chili pepper from jar since had no jalepeno
1/3 cup of chopped parsley


Place the above ingredients into a small bowl and add
1/3 a cup of olive oil (I used 1 tablespoon to reduce fat and added a little water)
Juice of 1 lemon or lime (I had one large lemon)
1 tsp of the sweetner of your choice (I used blue agave )
1/2 tsp of curry powder
1/2 tsp of black pepper
1 tsp of salt (I used less)
2 tsp of cumin seeds
1 tsp of ground coriander
Mix vigorously

Pour over mung beans and set aside to marinate for at least a one hour

Heap a big pile of lettuce or arugula onto a plate
Add sliced tomatoes
Add several scoops of mung bean mixture
I added Cucumbers

***Garnish with dried cherries, apricots or golden raisins

PS. My hubby added Paul Newman's lowfat sesame ginger dressing--this has GLUTEN so I have to make my own if I want it--there is a recipe for this on this blog found here:
http://nannykimsrecipes.blogspot.com/2009/09/ginger-teriyaki-dressing.html

Eat and Enjoy

Adapted from Silk Road Cooking A Vegetarian Journey by Najmieh Batmangli

raspberry mint iced water

This is a refreshing drink. Just put some mint leaves, frozen or fresh raspberries, water and ice together and enjoy.

PS. If you want a stronger mint flavor heat some water with the mint leaves first. Allow mint leaves to steep in the warm water ten minutes. Discard leaves and then add to your drink.

Chili with Pinto Bean and Rice

Okay, I know this Chili looks like it is about to take flight!! Ha! But
it was good! We liked it with bits of taco for scooping.

1/3 of an 8 ounce jar of Sun dried Tomatoes (drained--I used a bit of the oil)
1/2 cup chopped carrots
1/2 cup chopped celery
1 rounded tsp of minced garlic
1 roasted red bell pepper (fresh roasted or from a jar)
1/2 of a red bell pepper chopped
1 tab chili powder
1 tsp cumin (ground)
1/2 tsp turmeric
1 can of chicken broth or vegetable broth if you are vegetarian (or chickpea broth)
1 ,8 ounce can tomato sauce
1 ,14.5 ounce can diced tomatoes with zesty green chilies
1 can pinto beans
1 can kidney beans
1-2 cups cooked basamiti rice
optional 1 small chopped Japanese eggplant
Taco shells optional

Take a tablespoon of the oil from the sun dried tomatoes and put in your dutch oven or large soup pot. Add the sun dried tomatoes, carrots, celery, roasted red bell pepper, red bell pepper. Cook for 3-5 minutes until they start to soften.

Add the garlic chili powder, cumin and turmeric and cook for another minute.

Add the broth, tomato sauce,and tomatoes, pinto beans, and kidney beans, and if using add the little eggplant. Add as much cooked rice as you desire and simmer all for 20 minutes or even up to 1 hour.

Serves 5. When serving you can top with olives, green onions, or whatever you desire and taco shells broken up are good for scooping.

Curried Potato Salad

This is another recipe I found the basics for at : http://mymommymakesit.blogspot.com/
I changed it up a bit since I like to use less oil and no sour cream. I added a few of my own things --I will give both. I love this dish because it offers a different take on potato salad! I love the curry, golden raisins, the above mustard, etc!

Coarsely slice and boil until just tender 1 pound of red potatoes
Peel and coarsely chop
1 carrot
1 stick of celery (I didn't have an it was still good!)
2 firm sweet apples
1cup of green onions (I added a bit of purple onion/ I was short on the green used way less)
Dump all of the above items into a large bowl and add
2 TBSP of fresh lime juice
1/2 cup of golden raisins
1 cup of shelled peas


Salad Dressing
1/2 cup of sour cream or mayonaise (I omitted)
1 1/2 TBSP of dijon mustard (I used inglehoffer's original stone ground instead-to taste about 1 & 1/2)
2 TBSP of red wine vinegar
2 TBSP of fresh lime juice
1 1/2 tsp of salt (used less)
1 tsp of pepper (not sure if I used all of this since I ground mine)
1 TBSP of curry powder
2 TBSp of olive oil (I just used one)
Mix all of the above ingredients well

I added a bit of parsley (fresh) and chives

Garnish with
chopped egg It is good with or without these
chopped cilantro
chopped walnuts


Both recipes adapted from Silk Road A Vegetarian Journey by Najmieh Batmanglij

Kazakhstan type spicy rice or Uzbek Palov

I so LOVE THIS! This would be great for a church supper too.! I found this recipe at http://mymommymakesit.blogspot.com/ and for where to go on her blog for the recipe you should find it here: http://mymommymakesit.blogspot.com/2010/02/silk-road-savories-uzbek-palov-and.html  It is a private blog now, so can't access it.

I so love the flavors of this rice---it will be a favorite for me!I found this on a blog. I changed some things a bit which I will put in the recipe as well.

Heat 1 TBSP of vegetable oil or ghee/butter over medium heat (me-just a squirt of olive oil in my iron pan)

Add 2 tsp of cumin seeds (I used ground cumin)1 large onion peeled and thinly sliced
1/2 red bell pepper
1 small Thai chilli or Mexican jalepeno OR 1 tsp of cayenne powder (ONLY 1/8th tsp ground cayenne pepper for me)
and lastly 4 cloves of garlic peeled and chopped

Saute for 1 minute (actually I cook it on low while cooking the rice in another pot)

Next add two cups of cooked batsmati rice
3/4 cup of dried cherries (used Dried cranberries!)
2 tsp of ground paprika
1/2 tsp of ground tumeric OR 1/2 tsp of ground saffron dissolved in 2 TBSP of hot water
3 tsp of salt (I used about half of this

Lastly add 1 cup of shredded carrot
2 TBSP of lime juice

Simmer for 5 minutes

Garnish with plenty of fresh cilantro and 1/2 cup chopped walnuts OR pistachios

Can also be chilled and served on a bed of leafy greens

Sweet and sour chicken and rice

I literally found most of this recipe on a piece of paper in my yard as a piece of Litter---so I should say litterally ;-)! OF COURSE I had to try this providencial recipe!!

We have chicken every so often. I love it when I find something easy and gluten free. This recipe was on a piece of paper in my yard! COOOOOOL.

1/2 tsp salt
1/2 tsp pepper
2 pounds skinned and boned chicken thighs
vegetable cooking spray
1 small onion, diced
1 medium red bell pepper, chopped (I used large)
2 garlic cloves, minced
1 cup uncooked long grain rice or wild rice (I used basmati rice)
1 cup sweet and sour dressing (see below for recipe I used)
1 cup fat-free chicken broth
1/2 cup wine (I used a white wine--by Alice White called Lexia. Australian)
1 cup silvered almonds
2 green onions, chopped (add at end)


Sweet and Sour sauce Recipe:

3/4 cup sugar
1/3 cup white wine vinegar(I used rice vinegar)
1/4 cup soy or Terriyaki sauce (used La Choy since it is gluten Free--used Teriyaki
1 Tab ketsup
2 tab cornstarch

Cook the above ingredients for sweet and sour sauce in a pot--boil until thickens


Sprinkle salt and pepper evenly over chicken
Brown chicken in Dutch oven coated with cooking spray over medium heat 2 to 3 minutes on each side or until browned. Remove chicken from pan and set aside.

ADD onion and bell pepper, and garllic to Dutch oven; saute 5 minutes. Add rice; saute 2 minutes or until rice looks golden. Stir in dressing or sweet sour sauce, broth and wine. Add chicken and almonds, bring to a boil. Cover, reduce heat and simmer 45 minutes or until liquid is absorbed and chicken is done. Sprinkle with green onions. (says serves 8 , but not in my family--more like 5).