Gluten Free Grab and Go

We all need them. Grab and Go gluten free options. So today for my quick Gluten Free Grab of the day we have Gourmet gluten free popcorn; Oogie's. Doesn't get much better than this!  With flavors like Sun Dried Tomato and Parmesan... you can't go wrong. This is the perfect thing to take to a movie night, or for a snack on break at work. Gluten free and tasty! You can purchase them in many stores. Check out their “WHERE TO BUY” section, - it should make finding Oogie's a breeze.

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Thai Red Curry Chicken (gluten free)

Funny fact about us... We have a scrub brush named Gertrude. It is just a thing my daughter and I do. We name the scrub brush. Gertrude is a brunette and has been a very faithful servant. But sad to say, her life has come to an end. I have glued her back together and even drew her face back on a few times. I held on to her longer than I should have, and Taylor and I discussed how it was time to have a proper burial for her, but I just had a hard time replacing her. Alas, her time definitely is over and I finally bit the bullet... Meet Marilyn:

Marilyn is the cute Blondie on the right. Gertrude is the old haggard one on the left. She used to look a lot like Marilyn. All good things come to an end. Goodbye Gertrude!

I had an amazing day in the kitchen. My husband is a huge red curry fan. It is probably one of the only things besides sushi that he eats outside the home. Tonight I wanted him to come home to one of his favorite meals. So I began the journey... and it was loved by ALL of us. I am adding it to the rotation.

Thai Red Curry Chicken

1 tablespoon canola oil

1 sweet onion, thinly sliced

2 cloves garlic, minced

2 tablespoons red curry paste

6 cups chicken broth

1 15-ounce can coconut milk

1 tablespoon fish sauce

1 red bell pepper, thinly sliced

2 jalapeno peppers, thinly sliced, divided

14 ounces thin rice noodles

one pound, boneless chicken breasts very thinly sliced diagonally, I always call it a Thai cut.

lime wedges

1 cup roughly chopped fresh cilantro

Prep the onion, peppers, garlic and chicken breasts.

Put on the stove a large pot (that has a lid for later use) with the canola oil on medium-high heat. Add the onion slices

 cook them until they are soft and lightly browned.

Mince the garlic into the pot and I also add the curry paste. Stir everything together.

After a few minutes, add the chicken broth, coconut milk, and fish sauce. Cover with the lid and bring everything to a boil.

Add water to another pot and bring to a boil. Remove from heat and add rice noodles to hot water and let stand 7 minutes.

While noodles are cooking in the other pot...once the soup is boiling, Add the bell pepper and one jalapeno pepper and lower to a simmer.

 Add chicken and let the soup simmer, uncovered, for 5 minutes. It only takes a little bit of time because the chicken is extremely thinly cut. If you do not cut your chicken thin, this may take longer.

Strain Noodles and add them in individual servings to bowls.

Serve with Lime Wedge, Jalapeno slices and 1 tsp freshly chopped Cilantro.

Pour the chicken and broth mixture over the noodles.

Encourage your dinner guests to squeeze in the lime juice.

add cilantro and peppers according to preference and eat!

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Creamy Broccoli Cheese Soup

I have a thing for fresh produce. It can be a fault at times. Yesterday I went grocery shopping and I realized when I got home that I was going to have to work my way through the produce that was already in my fridge, before I put more in there. So I got it all out and put it on the counter. I had a beautiful head of broccoli, carrots, onions etc.. It is definately the time for soup. I love a great broccoli soup. So here you go!

1 pound of fresh broccoli
4 tablespoons butter
1 carrot, finely chopped
1/2 onion, finely chopped
6 cups chicken stock, divided
1/4 cup corn starch
1 1/2 cups milk
1 1/2 cups whipping cream
2 cloves minced garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
16 ounces sharp cheddar cheese shredded

Cut up the broccoli into florets. Don't discard the stems! Cut up the onion and carrots.

Melt butter in a soup pot over medium heat. Add onions and carrots and saute for 5-6 minutes, or until onions and carrots are tender.

Add 2 cups of chicken stock to the pot and heat until boiling.

Add broccoli stems and put lid on pot. Steam broccoli with the carrots and onions for 5-6 minutes in the chicken broth until the broccoli is tender. Using a spatula or spoon, break up broccoli into small pieces. Reduce heat to low.

Add remaining chicken stock. Mix flour and half and half in a small bowl or measuring cup with a whisk until smooth. Add half and half/flour mixture to the pot. Add garlic,Broccoli Florets, salt, and pepper. Continue cooking over low heat until soup thickens - about 5-6 minutes.

Add cheese, handfuls at a time, and stir constantly over low heat until smooth and creamy - about 10 minutes. If soup becomes too thick, add additional chicken stock.
Serve immediately.

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Homemade Nutri-Grain Bars gluten free

I need more things Taylor can take on the go. I was super excited to find this recipe from Adventures of a Gluten Free Mom. I had to change a few things, but she gave me the idea. I put them in little ziplock bags and stored in the fridge. Perfect thing for Tay to grab on her way to work. This is what I love about the blog community. When I run out of ideas, there is always someone there to give me new recipes and ideas to try. Every recipe I post on here, I have cooked and tested to make sure they are good. These are really yummy!

I used Bobs Red Mill gluten free yellow cake mix and rolled oats. You can find Bobs Red Mill products at pretty much any grocery store. Especially whole foods and sprouts.


Homemade Nutri-Grain Bars
1 package bobs red mill gluten free vanilla cake mix
3/4 cup butter
2 1/2 cups Gluten Free  Rolled Oats (I used Bobs Red Mill)
1 egg
12 ounces Preserves or Jam
1 Tbs. Water

Preheat oven to 375° F.
Melt 3/4 cup butter. I just melted mine in the microwave.

Taylor helped. She is all ready for her job. I told her she looks all grown up.

Combine cake mix (just the powdered mix), and the oats in a large bowl; stir in the melted butter until the mixture is crumbly.

Add the egg and mix well.

Measure half of this mixture into a parchment lined 9 x 13 pan.

 Press Firmly into pan to cover the bottom.

Combine preserves and water; spoon over crumb mixture in pan and spread evenly.

Cover with remaining crumb mixture.

Pat firmly to make top even. Sprinkle with 1/8 cup gf oats.

Bake for 25 minutes, until top is lightly browned.

Cool completely before cutting into bars.

As I said before, you can put them in individual ziplock bags for lunches or breakfast on the go.

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