Ham and Pea Pasta

2 tablespoons butter or olive oil
2 cups onion, diced
2 cups low-sodium chicken broth
1 cup half and half or whipping cream

8 oz. gluten free brown rice noodles*

1 pound cooked ham, diced
1 cup frozen peas
1 tablespoon lemon juice
salt and pepper

Melt the butter in a 12-inch skillet over medium-high heat. Cook onions until golden brown, about 5 mins. Add broth, half-and-half, and noodles to skillet and bring to a boil. Add diced ham, then reduce heat to medium-low and simmer, covered, until noodles are tender.

If your cream sauce is not thick enough, stir together 1 tablespoon of cornstarch and 3 tablespoons of cold water. Pour into skillet. Season with plenty of salt and pepper, then stir to combine. Sauce should thicken immediately. Add peas and lemon juice to skillet and cook until heated through, about 2 minutes. Serve and enjoy!

*You can also cook the noodles separately and combine with the sauce at the end.

This is so yummy and so easy!

Adapted from: http://www.kevinandamanda.com/recipes/dinner/peas-ham-and-creamy-noodles.html

Carrot and Cilantro Soup

• 1 tablespoon of olive oil
• 4 large carrots, peeled and roughly chopped
• 1/2 large onion, roughly chopped
• 900ml (1 1/2 pints) vegetable stock
• large bunch fresh coriander, roughly chopped

1. Heat the oil in a large saucepan over medium heat.
2. Saute the carrots and onion for a few minutes until the onion has softened a little.
3. Pour in the vegetable stock and add the coriander. Bring to the boil, and cook until the carrots are tender, about 10 minutes.
4. Remove from heat and allow to cool slightly.
5. Puree the soup until smooth, using a hand blender or food processor.

From: http://allrecipes.co.uk/recipe/113/carrot-and-fresh-coriander-soup.aspx

Avocado Hummus

• 1 (15 oz) can chick peas, well drained
• 2 medium ripe avocados, cored and peeled (13 oz before cored and peeled)
• 3 Tbsp olive oil, plus more for serving if desired
• 1 1/2 Tbsp tahini
• 3 Tbsp fresh lime juice
• 1 clove garlic, peeled
• Salt and freshly ground black pepper
• 1/8 tsp cumin
• 
  

• Pulse chick peas, olive oil, tahini, lime juice, and garlic in a food processor until smooth, about 2 minutes. Season with salt and pepper to taste (I did a scant 1/2 tsp salt and about 1/8 tsp pepper), add cumin and avocados and pulse mixture until smooth and creamy, about 1 - 2 minutes longer.

From: http://www.cookingclassy.com/2014/05/avocado-hummus/

Egg Fried Rice

1 1/2 c. rice
3 c. water
1 tsp. salt
1 (12 oz.) bag of peas and carrots

1 sm. onion, opt.
2 T. sesame oil
4-5 eggs, beaten
2-3 T. soy sauce
2 T. chopped green onion

(Preferably the day/morning before:) Combine rice, water, salt and peas and carrots. Bring to a boil, cover, then turn off to finish cooking (about 15 mins.) Once cooled, refrigerate until ready to make dinner.  (You can also used left over rice from another meal, then just add the thawed peas and carrots during the frying stage.)

In large skillet, heat oil and saute onion, if using. Add eggs and scramble in oil. Add cold rice and soy sauce. Cook until thoroughly heated. Serve topped with green onion.

Lentil Pancakes

1 c. lentil flour*
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
3/4 c. water
3 T. coconut oil
1 egg
3 T. honey

Combine dry ingredients thoroughly, then stir in wet ingredients. Cook on a well-greased griddle.

*Really good using 1/2 c. lentil flour and 1/2 c. oatmeal flour too.

These are really good and full of protein!

Coconut Waffles

5 eggs
1/2 c. milk/water
1/2 c. butter or coconut oil
1/2 c. sugar/coconut sugar
3/4 c. potato starch
1/2 c. coconut flour
1 T. baking powder
1/4 tsp. salt
1 T. lemon juice/vinegar
1 T. vanilla extract

Place all ingredients in blender and blend until well combined. Cook on well-greased waffle iron.

Chicken Curry (with Vegetables)

2 T. oil
1 small onion, chopped
4 tsp. minced garlic
4 pieces fresh ginger (each about the size and thickness of a 25-cent coin), minced
2 tsp. Madras curry powder
1/2 c. diced tomatoes
1/2 c. heavy cream or half-and-half
1 lb. chicken breast, cut into 2-inch cubes
(Optional Vegetables -potatoes, cauliflower, peas, carrots)
1 tsp. salt
2 T. finely chopped cilantro

Heat oil in large skillet. Add onion and garlic and saute until slightly browned. Stir in curry powder, then add tomatoes. Cook 5 mins., then add cream. Puree the sauce in a blender, then add it back into the skillet. Add the chicken cubes and salt; simmer 12-15 mins., until chicken is cooked through. (Add any vegetables and cook until just done.) Just before serving, sprinkle with fresh cilantro.

Delicious over basmati rice.