Vanilla/almond pudding sauce for pancakes

Vanilla Pudding Sauce

2 Tbsp cornstarch
1/3 cup sugar
1/8 tsp salt
2 cups milk
2 egg yolks, beaten
1 Tbsp butter
2 tsp vanilla

2 tsp almond extract (optnl)

Mix cornstarch, sugar, and salt in a saucepan. Whisk together milk and egg thoroughly, and gradually stir in. Cook over medium heat, stirring constantly, till mixture comes to a boil. (Don’t be tempted to turn up the heat; if it gets hot too fast, the egg will cook. And scrambled eggs in vanilla sauce would be bad. Really, really bad.) Boil for at least 1 minute, still stirring constantly. Remove from heat and stir in butter and vanilla. Serve warm or chilled.

Coconut Curry

Make your brown rice

Cook your chicken if you want chicken!

Saute your veggies- Cauliflower, broccoli, snap peas, red/yellow peppers, onions, celery, etc...

Simple Coconut Curry Sauce (Feeds about 3-4)

(makes about 2/3 cup)

1/2 cup light coconut milk

2 tablespoons soy sauce

1 tablespoon vinegar

1 tablespoons brown sugar

1 teaspoon toasted sesame oil

1/2 teaspoons curry powder

1 clove garlic, minced

1/2 teaspoon chili sauce

2 teaspoons cornstarch

Add all together and add to veggies-top on rice.

sweet and sour chicken

Ingredients

• 1 cup brown rice
• 1 tablespoon cornstarch
• 1/4 cup sugar
• 1/4 cup soy sauce
• 1/4 cup white vinegar
• 1 tablespoon olive oil
• 1 1/4 pounds boneless, skinless chicken breast, cut into 1-inch pieces
• 2 bell peppers (any color), seeded and diced large
• 1/2 pound green beans, trimmed and halved
• 3 garlic cloves, minced
• 2 tablespoons peanuts (optional)

Directions

1. Cook rice according to package instructions. Meanwhile, in a small bowl or measuring cup, whisk together cornstarch, sugar, soy sauce, and vinegar. Set aside.
   
   
2. In a large skillet or wok, heat oil over high. Add chicken, bell peppers, and green beans and cook, stirring frequently, until vegetables begin to soften, about 5 minutes. Add garlic and cook, stirring frequently, until chicken is cooked through and vegetables are tender, about 4 minutes.
   
   
3. Whisk soy sauce mixture, add to skillet, and cook, stirring constantly, until sauce thickens, about 3 minutes. Remove from heat. Fluff rice with a fork. To serve, spoon chicken mixture over rice and top with peanuts if desired.
   
   

Sweet potato burgers

2 cans cannellini white beans, drained (white kidney beans)
1 large sweet potato, baked/peeled/mashed (about 2 cups)
2 Tbsp tahini
2 tsp maple or agave syrup
1 tsp lemon pepper seasoning (salted)
1/4 cup almond or brown rice flour

g.f.bread crumbs
optional: additional seasoning (whatever you have on hand - I used a few dashes cayenne, black pepper)

olive oil for pan

burgers: avocado, g.f bread, romaine, onion, olive oil, pepper

Directions:

1. Bake sweet potato. Peel, place in large mixing bowl.
2. Add drained beans to mixing bowl. Mash beans and potato together.
3. Mash in seasoning, flour and any additional seasoning. Your mixture will be quite soft and moist. But you should be able to form a patty. Add more flour - or dry rice to thicken the mixture if needed.
4. Heat 1 Tbsp olive oil in a pan over high heat.
5. Form a patty from mixture and coat in g.f. bread crumbs. Thick coating. Then drop the patty in the pan. Repeat until the pan is filled. Cook until browned on both sides. You could also bake. If baking, use less bread crumbs.
6. Transfer cooked patties to paper towel. Cool for a few minutes.
7. Serve on toasted bun with lotsa toppings.

Note: yes this patty does fall kind of apart as you eat it. But that is OK because it tastes yummy.

New Recipie Blog

I found a new GF blog: crockpot365.blogspot.com
It's all slow cooker recipes! Yay!