GF/DF...It's What's for Dinner

Okay, let's try this series thing again. When I started my last series (that lasted one day) I got sick-pregnant and couldn't do it anymore. Now we all are actually off gluten and off dairy because baby doesn't like it when I eat milk. So the new series will be Gluten-Free/Dairy-Free...It's What's for Dinner. I'll try to post every night after dinner so I can have a picture to show how delicious it looks. Here we go!


Teriyaki Chicken

6 Tbsp soy sauce (we use La Choy because yes, Virginia, most soy sauce does have gluten)

¼ cup water

6 Tbsp sugar (brown or white)

¼ bunch chopped green onion or chives

1 clove minced garlic

Grated fresh ginger root or ½ tsp ground ginger

4-5 large chicken breasts (about 3 lbs)

1. Mix up all ingredients. Put chicken in a gallon Ziploc bag and pour marinade over. Best if soaked overnight.

2. Brown both sides of chicken on medium-high in a pre-heated, oiled skillet.

3. Put in an oiled oven-safe dish.

4. Cook at 450 degrees for 23 minutes or until inside temperature reaches 170 degrees.

Easy Risotto
From Better Homes and Gardens

1 chopped onion
2 tablespoons butter or coconut oil
1 1/3 cups uncooked arborio or long grain rice
4 cups water
2 teaspoons instant chicken bouillon granules (we use Better Than Bouillon)
dash black pepper
2 cups frozen peas (optional)
1/2 cup grated Parmesan or Romano cheese (we don't use this, but I bet it would be delicious)

1. In a medium saucepan cook onion in hot butter (or coconut oil) until tender; add rice. Cook and stir for 2 minutes more. Carefully stir in water, bouillon granules, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes (40 minutes for brown rice) (do not lift cover).

2. Remove saucepan from heat. If desired, stir in peas. Let stand, covered, for 5 minutes. Rice should be tender but slightly firm, and the mixture should be creamy. (If necessary, stir in a little water to reach desired consistency.) Stir in Parmesan cheese.