8 slices of your favorite gluten free bread
1/2 cup chopped green bell pepper (about one small pepper or half a huge one)
1/4 cup earth balance butter
1/2 teaspoon better than bouillon chicken
1 teaspoon minced garlic
1/4 cup chicken broth (if reheating)
1. In small skillet, sauté green bell pepper, butter, and garlic on medium heat for about 5 minutes.
2. Toast bread.
3. Cut bread into cubes.
4. In a large bowl, beat egg with fork.
5. Add bouillon to egg and stir.
6. Mix skillet mixture into bowl.
7. Add bread cubes to bowl and mix thoroughly with your hands.
8. Spray 8×10 pan.
9. Spread stuffing into pan evenly.
10. Bake at 350 degrees for 20 minutes.
I always stop here the night before and then bring it to my mom’s house the next day. Then when I get there, I add the chicken broth and mix with my hands again. Depending on how much time we have before the meal, I either reheat in the oven at like 250 for 20 minutes or just throw it in the microwave for about three minutes.
Note : this will probably feed 4-6 people, so multiply accordingly.
1 sweet potato
1. Wash and peel sweet potato.
2. Punch holes with fork, cover with paper towel, and cook in microwave for four minutes.
3. Spray cookie sheet.
4. Slice sweet potato into circles. If you have large circles, you can cut them in half and place on cookie sheet.
5. Sprinkle with salt.
6. Put in oven at 450 for ten minutes.
7. Switch oven to broil for ten minutes.
1 cup rice
1 teaspoon Better Than Bouillon Chicken
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon oregano
2 tablespoons earth balance butter
1 tablespoon olive oil
2 cups water
1. In a medium sized saucepan, add all ingredients except water and stir to combine well.
2. Add water to saucepan and stir.
3. Put saucepan on high heat until water starts to boil.
4. Once water comes to a boil, change to low heat.
5. Cook for 15 minutes, stirring every 2-3 minutes.
Serve with meat and vegetable. I served it with hamburgers and buttered carrots.
If I buy a bag of chips, I will eat them in a day or two. I lack self control in that area. It’s better not to start unless I am going to make one serving.
Sometimes when I make tacos, I would much rather have them with chips than rice so I make my own. We don’t eat corn anymore, mostly because Tim and Clarissa are allergic to it. So I usually use the brown rice tortillas from Whole Foods. You could just as easily use corn or wheat tortillas though.
1 tortilla per person
1. Fold tortilla in half and in half again so it is in fourths.
2. Use a pizza cutter and cut in half so that you have eight slices.
3. Cut each slice into fours.
4. Spray cookie sheet.
5. Lay small slices on pan. Do not overlap them.
6. Cook at 350 degrees for four minutes.
7. Turn to broil for four minutes.
8. Take chips out of oven and pour salt on chips.
3/4 cup brown rice flour
3/4 cup tapioca flour
1/2 cup Garbanzo Bean Flour
1 tablespoon baking powder
1 teaspoon xanthan gum
2 teaspoons sugar
1/3 cup earth balance butter
2/3 cup soy milk
1. Mix brown rice flour, tapioca flour, baking powder, xanthan gum, sugar, and salt in a bowl.
2. Add butter, egg, and milk and stir until dough is formed.
3. Spray cookie sheet.
4. Form dough into four circles.
Hamburger buns : Simply flatten circles about the same size as your hamburgers.
Hot dog buns : Roll dough to about same size as your hot dog.
5. Put buns on cookie sheet and place in oven at 450 for eight minutes.
6. Flip buns.
7. Put back in oven for eight minutes.
8. As it is cooling, cut each circle in half to create and a top and a bottom for your bun.
Note: I put the fries and the buns in the oven at the same time. If you cook together, I would cook 10 minutes on each side.
Recipe makes four buns.