Polish Sausage and Noodles

1 lb. Polish Kielbasa sausage (or smoked sausage), sliced
1 T. olive oil
1 med. onion, diced
1/2 green pepper, diced
1 can water chestnuts, drained
1 serving of cream of mushroom soup (see recipe under "Soups")

salt & pepper to taste
garlic salt to taste

1 bag rice noodles

Prepare cream of mushroom soup; set aside.  

Cook noodles according to package directions. Drain. 

Saute sausage, onion and green pepper in olive oil until tender. Add chestnuts, spices and soup. Mix gently and let simmer slowly for 10 minutes. Serve over noodles.

Cream of Mushroom Soup, Dairy-Free

1 1/4 c. rice, soy, or almond milk
3 T. dairy free margarine
1 can mushrooms, finely chopped
1 T. onion, finely chopped
4 T. sweet rice flour
1/4 tsp. salt
1/8 tsp. pepper

Microwave milk for 3 mins. to get it hot. In a saucepan, saute the mushrooms and onion in the margarine.  When the onion is translucent, quickly stir in the flour, salt and pepper.  Cook over medium heat until bubbly, stirring constantly. Slowly add the hot milk and whisk until you achieve a thick, creamy texture. (This makes approximately the equivalent of a regular can of cream of mushroom soup.)

Tortillas I

1 c. brown rice flour*
1/4-1/2 tsp. salt
1/2 c. water
*(or buckwheat, oat, rye, barley, teff; or 1 1/4 c amaranth; or 1 1/4 c. quinoa plus 1/3 c. tapioca starch)

Mix flour and salt. Stir in the water. The dough should be soft, but not wet, and should hold its shape when you pinch it. The dough will likely form a ball as you stir it.  (Add more flour or water 1 T. at a time to achieve the proper consistency.) 

Pinch off balls of dough the size of golf balls. Roll in flour to coat well. Knead each ball as you pat or roll it to 5-6" circle that is 1/8" thick.

Heat a heavy skillet or griddle.  Cook in hot pan 3 mins. per side, or until lightly brown and just starting to appear dry.  Longer cooking will make the tortillas crisp.  Wrap in a cotton towel to keep warm, or cool on a rack.  Store in fridge for up to 1 week or freeze. Reheat in a toaster or warm oven.

Can add 1 T. seasonings, of your choice, for different flavors.  For sweet tortillas, add 1/8 tsp. stevia powder and 1/2 tsp. cinnamon.

These turned out a little crispy; good for tostadas.

Turkey & Cilantro Wraps

1 lb. ground turkey
1 T. olive oil
1 c. white onion, finely chopped
4 tsp. garlic
salt & pepper, to taste
1 c. fresh cilantro, finely chopped

Brown the turkey in the olive oil. Then add the onion, garlic, salt and pepper and cook til onion is translucent. Remove from heat; add cilantro. Eat in tortillas, on lettuce wraps, or as a salad. Serve with fresh tomatoes, avocado, cheese, etc.

Fresh Fruit Quinoa

1 c. quinoa, rinsed
2 c. cran-apple juice
2 tsp. oranged zest, opt.
pinch cinnamon
fresh fruit, sliced (peaches, nectarines, strawberries, etc.)

Boil quinoa and simmer 10-15 mins, until it has absorbed all the juice.  Let cool for a few minutes. Stir in the orange zest. Serve with fresh fruit.

"Graham" Crackers

1 1/2 c. brown rice flour
1/2 c. arrowroot
1/3 c. dark brown sugar
1 tsp. baking powder
1/2 tsp. salt
5 T. butter, cold
6 T. milk
3 T. honey

Place all dry ingredients in a food processor and mix together. Add butter and pulse until incorporated.  Add milk and honey and pulse until a dough forms.  Spread onto a well-greased jellyroll pan and bake for 5 mins. at 350 degrees.  Remove pan and score dough with knife and prick with a fork. Return to oven and bake another 10 mins.  Allow to cool in pan, then break into pieces.

No-Bake Cereal Balls

1/4 c. sugar
1/4 c. honey or agave nector
1/3 c. peanut butter
1 1/2 c. O-shaped cereal
1/2 c. puffed cereal
1/2 c. dried cranberries

Combine sugar and honey in a large saucepan and bring to a boil over medium heat.  Remove from heat and stir in peanut butter til smooth. Add the rest and stir til thoroughly coated.  With oil-sprayed hands, shape into balls.  Cool on wax paper.

Slow Cooker Brown Rice Porridge

1 c. brown rice*
4 c. water
3 T. brown sugar or honey
1 T. butter
1/2 tsp. salt
1/2 tsp. cinnamon
1 c. dried apple bits
1/2 c. dried cranberries
(1/2 c. chopped nuts, opt.)

Coat slow cooker with cooking spray. Place all ingredients in and mix well.  Cover and cook on low for 8-12 hours, or overnight.  Stir before serving.

*You can substitute quinoa, sorghum, teff, amaranth, wild rice, or oat groats.

So easy to get a hearty, healthy breakfast!