I made this dish for dinner tonight and it was great! As I mentioned in a previous post I have found out that I have a sensitivity to wheat and am on the search for Gluten Free recipes. This recipe came from the Gluten Free Goddess Blog and can be found here.
I altered the recipe and used lean ground beef instead of Turkey as my boys are not huge fans of ground turkey. I figured since I was making them eat Quinoa noodles I would compromise on the meat content. The noodles were actually quite good. I purchased the ones that the Gluten Free Goddess recommended in her recipe and was not disappointed. I also left out the mint and the spinach.
I think the meatballs would be great with a pasta sauce as well or made into a meatloaf. I give this recipe a thumbs up for sure.
I came up with this veggie stir fry on my gluten free quest. I love the colors in this dish and the flavor was awesome.
2 chicken breasts cut into chuncks
orange, yellow and green bell peppers
1/2 cup shredded carrots
3 celery stalks chopped
1 medium size red onion thinly sliced
1/2 cup unsalted cashews
1 tablespoon gluten free soy sauce (yes there is such a thing – I was surprised too)
1 tablespoon canola oil – used for stir frying the whole thing
spices according to your liking: I used 1/4 teaspoon Asian Spice mix, 1/4 teaspoon garlic salt, 1/4 teaspoon season salt, 1/4 teaspoon ground ginger, a few dashes of crushed red pepper, 1/2 teaspoon sesame seeds
1. Put the canola oil in the pan over medium heat. Cube the chicken and add to the pan. Cook until the chicken is no longer pink but not quite done.
2. Cut up the celery and add to the pan along with the spices. Continue to fry – making sure to stir frequently.
3. Next add the shredded carrot and the sliced red onion and continue to stir frequently.
4. Add the thinly sliced bell peppers and the cashews, soy sauce and sesame seeds. Cook until the veggies are cooked but not mushy – about 5 – 10 minutes more.
Serve over white rice – enjoy!!!!!!!