My aunt came into town and helped me rearrange my pantry. Once I knew what was in my pantry, it was easy to decide what to make for dinner.
I had some Pasta Roni’s Butter and Garlic noodles, sundried tomatoes, black olives, chickpeas, and canned chicken in the pantry. What could I make for dinner?
I cooked up one box of the butter and garlic noodles and added the drained chicken to the noodles.
Once I cooked up the other box of the noodles, I placed half of it in the other bowl. With the other half, I added sundried tomatoes, black olives, and drained chickpeas. YUM! It sort of reminded me of my favorite dish at Piada.
– optional: Mix in your desired sweet or savory flavors (cinnamon or garlic powder)
– 2 tsp. Apple cider vinegar or lemon juice
– ¼ c. olive oil
– 2 lrg eggs
In a measuring cup, measure milk. Place milk in microwave. Warm on ½ power for 1 to 2 minutes or until warm to touch. Stir in the honey. Then sprinkle on yeast. Set aside to allow to proof for 10 minutes.
In a small bowl, combine the gluten free flour, xanthan gum, baking powder, salt, and the sweet or savory flavors. (Dry ingredients)
Combine the apple cider vinegar, olive oil, and eggs in a stand mixer bowl. Using the paddle attachment, mix of a minute.
Add the proofed yeast mix to the ingredients in the stand mixer bowl. Mix for a minute.
Add the dry ingredients and beat on medium-high for 3 minutes. Dough will be wet, sticky, and thick.
Oil and flour a 9 by 5 loaf pan.
Using a spatula sprayed with cooking spray, scrape the bread mixture in the loaf pan. Smooth out the loaf with the spatula.
Preheat oven to 375 degrees Fahrenheit.
Place the bread mixture on top of the oven. Do NOT over proof your bread. Let it rise for about 20 – 30 minutes. Don’t allow it to rise above your loaf pan. Otherwise it will either flow over the pan or collapse.
Bake for about 35 to 45 minutes.
Once you pull the bread out of the oven, do NOT leave the loaf to sit in the pan to rest. Within one or two minutes, gently turn it out onto its side onto your cooling rack.
Allow it to cool completely before cutting into slices. Use a serrated bread knife.
My mom an I enjoy going to a place called Hot Head Burritos. We usually get a lil bowl with either brown or white rice, pinto or black beans, and our choice of meat and toppings.
You can use this recipe to be the base of your own burrito bowl. It would be delicious with taco meat or chicken ranch taco meat. You can use either black or pinto beans. It’s up to you to decide what type of toppings are on your burrito bowl.
Some topping ideas are: lettuce, tomatoes, salsa, pico, sour cream, corn, and guacamole. Yum!
As you can see being gluten free does not have to be boring.