Chicken Stir Fry

I love this recipe because, not only is it tasty, but it is full of veggies!

Chicken Stir Fry

2 chicken breasts, cut in pieces
6 tablespoons cornstarch
4 tablespoons soy sauce
1 tsp ground ginger
1/2 tsp garlic powder


1. Cut chicken into pieces of strips depending on your preference and put in a resealable plastic bag. Add constarch and toss to coat. Combine soy sauce, ginger and garlic powder, add to bag and shake well. Refrigerate 30 minutes.

Cut:
2 cups chopped broccoli florets
1 cup sliced celery
1 cup sliced carrots
1 small onion
1/2 cup chopped pepper
raw cashews (optional)- I happend to have some last time, and it was delicous.
or
1 bag frozen veggie stir fry without seasonings
or
whatever fresh veggies you have lying around that you want to throw in.

1. In skillet heat 2 TB oil, stir fry chicken until no longer pink. Remove and keep warm. Add remaining another 4 TB oil, and veggies. Cook until tender.

Add:
1 1/2 cup water
1 tsp chicken boullion granules 0r
1 1/2 cups chicken broth

1/2 tsp ground ginger
1/2 tsp garlic powder
2 TB soy sauce mixed with 1 TB corn starch ( I love soy sauce, if you don't, just cut it back a bit.)

Cook and stir until thickened and bubbly. Serve over rice. And enjoy it's good for you!

Purely Decadent-Review

I have found an ice cream that is just heaven to me. The brand is called Purely Decadent. They have many flavors, all dairy free, gluten free, organic and vegan. They also come with about 5 grams of fiber per half cup. That is a super bonus if you ask me.

So far I have tried two flavors, Purely Vanilla and Turtle Trails. I have truly enjoyed them both. I really liked the Purely Vanilla with Marie Callendars Razzleberry pie. The Turtle Trails which has swirls of carmel and chocolate covered prailine pecans is so addicting I could eat the entire pint in one sitting. (But I know that would probably make me sick, so I have resisted.) The carmel is SO good!

They have many more flavors all of which I am tempted to try. I am very curious about the Pomegranate Chip which is made with pomegranate and chocolate chips. It is very intriguing to me. Other flavors that look appealing are Cookie Avalanche, Blueberry Cheesecake, and Snickerdoodle.

Cream of Chicken Soup

I make my own non-dairy version of cream of chicken soup, but you can use regular milk to make your own. This is easy and quite tasty, I don't think I will ever be able to go back to the condensed versions I buy in the store.

3 TB margarine/butter
3 TB flour
1 c. chicken broth
1 c. milk or milk alternative
1 bay leaf
salt to taste
pepper to taste
chicken pieces (optional)

In a large frying pan on medium heat, mix margarine and butter until smooth. Then add broth and mix until smooth. When mixture has thickened, add milk and mix until smooth. Add bay leaf, salt and pepper and chicken. Turn heat down to low and simmer for about 10 minutes to allow the bay leaf flavor to penetrate the soup. When finished, remove the bay leaf. You can just eat or add to your other entrees as is.

Soy ice cream

I came across this recipe and served it at my husbands birthday dinner along with some other dairy ice creams. This was a HUGE hit. My guests were scraping at the bowl and it was enjoyed far more than the dairy versions. I'm not a big soy milk fan, but I LOVED this.

2 c. soy creamer
2 c. soy milk (I use the Silk brand. It is by FAR the best)
1 vanilla bean (or 2 tsp vanilla- the real stuff.)
3/4 c sugar
*2 TB arrowroot (this is optional. I didn't use it, but it will make your ice cream thicker.)

Mix 1/4 c of soy m ilk with 2 TB of arrowroot and set aside.

Mis the soy creamer and soy milk together in a saucepan. Slit the vanilla bean lengthwise, and scrape the seeds into the milk. Drop the bean shell into the milk too. Bring to a slight boil, then lower temperature and simmer very gently for about 30 minutes.

Remove bean shell. Stir in the sugar, and bring to a boil again. When the mixture has just started to boil, take off the heat and stir in the arrowroot slurry. This should immediatly cause the liquid to thicken (not a lot, but a noticeable amount, it will thicken as it cools.)

Chill the ice cream mixture .Freeze according to your ice cream maker's instructions.

*If you are using vanilla extract.

Mix 1/4 c soy milk with 2 TB arrowroot and set aside.

Mix soy creamer, soy milk, and sugar together ina saucepan. When the mixture has just started to boil, take off the heat and stir in the srrowroot slurry. This should immediately cause the liquid to thicken.

Stir in the vanilla extract.

Chill ice cream mixture.Freeze according to your ice cream maker's instructions.

Better Than Ice Cream

 

About a week ago I got a new book, Go Dairy Free by Alisa Fleming. Because I am nursing and my son has a milk allergy I cannot have milk as it passes through the breastmilk. I have really missed my dairy, not so much the milk itself, but the things that have milk in it, such as cheese and ice cream. When I got this book, I was thrilled. It has a lot of great recipes in it. One of the first that I tried was Better Than Ice Cream. Now, I wouldn't really say that it is "better" than ice cream, because what really is? But it is better for you, and a pretty nice treat.

Better Than Ice Cream
from Go Dairy Free

1/2 c. nuts (I used almonds)
1 c. frozen bananas (I peel my bananas that are getting ripe, break them in chunks and then freeze them)
1 c. frozen peaches or berries
1/4- 1/2 c milk alternative (I used rice milk, and I'm sure regular milk would work too)
1/2 tsp vanilla


Put nuts in blender and pulse until coarse. Then add fruit and pulse until chunky. Add milk and vanilla and mix until smooth, at least 1 minute. (Mine came out a little grainy but if you had a "super blender", I'm sure you wouldn't notice the grainy texture from the nuts.)Poor into a glass and enjoy like a milkshake. Yummy!