Since yesterday was St. Patrick’s day, and I’m 1/4th Irish, I’d meant to cook a nice Irish Stew for supper. But, since my fridge conspired against me by not thawing the meat, I decided to make a “let’s see what’s in the fridge’ meal. Hubby isn’t fond of mushrooms, but he quite enjoyed this meal, as did Baby Boo (10 months).
Slice a handful of mushrooms and saute in butter/oil (I used my Earth Balance spread and some olive oil.) Season with salt & pepper and cook until a nice fried smell appears.Season with dried chives, parsley and poultry seasoning to taste. Sprinkle with about 1/4c of gluten free flour and saute for a moment more. Add approx 2-3 cups of milk (I used coconut milk) and stir frequently, until it simmers and thickens.
Meanwhile, chop 2 large chicken breasts and place in a greased 8×8″ baking pan. Cover with chopped kale, and about 1cup of gluten free light beer (or white wine). Could leave this for a couple of hours in the fridge to marinade.
Once sauce is ready, pour overtop of chicken mixture. Cover and bake at 350 for 45 -60 minutes. Serve over pasta, rice, or gf gnocchi.
It’s a rainy day, and I needed something easy to toss in the slow cooker for lunch. I based it on a couple recipes I found, and this is basically what I did, but I did add misc leftovers I had in the fridge. Everyone seemed to enjoy it, so I figured it was a good idea to write down just what I did.
Toss in the slow cooker (mine’s a large one – 5 quart?)
Chicken broth (from bones) – approx 4cups.
hot water – until pot is full enough (cold will work too, but it won’t help it cook quickly)
chopped chicken 2cups or so
chopped cooked sausage (I used gluten & dairy free breakfast sausages leftover from lunch yesterday)
1 bunch kale – chopped
1/2tsp of chili flakes *
1 tsp rosemary *
2 bay leaves *
1 tsp gluten free soy sauce.
salt to taste
pepper to taste
frozen veggies – I used broccoli & carrots probably around 4cups worth.
(I also tossed in some leftover shepherds pie made with chicken & veggies, and a mashed potato/cauliflower topping)
* I don’t like rosemary ‘sticks’ in my food, so placed these items into a tea infuser into the soup)
Cook on high in the slow cooker for about 2 hours or on low until you’re ready to eat.