Last week I made Chicken a la King where I spring boarded off a recipe from Once a Month Cooking. Here is my recipe sans milk products
1 medium onion- chopped
1 8 oz package button mushrooms- chopped
1 green bell pepper - chopped
EVOO as needed
1/4 to 1/2 cup gfcf flour. I used a mixture I keep in the freezer from Big Batch Cookies
salt and pepper to taste
3/4 cup coconut milk*
3/4 cup almond or hazelnut milk
1 cup chicken broth
2 Tbs sherry
1 - 2 lbs cooked chicken **
In a large pan saute the onion, shrooms, and bell pepper with EVOO until tender. Add flour, salt and pepper and stir until well mixed. Add coconut milk, almond milk and chicken broth and stir until thickened. Add chicken.
Serve on top of any gfcf biscuit. I made biscuits from this month's Living Without.
As for my "*" and notes; first, this is a double batch so we ate dinner and I put the rest in the freezer for a later date. I will make fresh biscuits at that time. * For the coconut milk; my plan was to use 'lite' but I did not have any. If I had I might have used more coconut milk and less almond milk (rice milk would be fine too.) The original recipe called for half and half. Do use the sherry...it makes a difference. I tasted it before putting it in and it was very bland. ** For the chicken I used one package (probably 1.5 lbs) of boneless skinless chicken thighs that I baked for 20 minutes or so while preparing the rest of the meal. Any chicken would be fine. Feel free to deviate from the amount of liquid and chicken....I consider most recipes to be "templates." Bottom line, the coconut and hazelnut milks made wonderful substitutions for this meal.
As for this week's menu...I've been looking over Happyfood and other 'raw' food recipes. I don't plan to do 100% raw but I have noticed that I do feel better when I eat my veggies! And, I am ALWAYS for doing things that don't try and REPLACE gluten and casein but that just plain don't include it in the first place. Raw foods do that. I am juicing daily and may make some green smoothies as well. These will be for breakfast and lunch and then probably a 'regular' dinner meal.
Sunday: Cabbage salad with chicken (will post 'recipe template' soon.)
Tuesday: cornmeal chicken nuggets
Wednesday: Taco Salad;) aka...leftovers disguised.
Thursday: Greens salad with chicken
Friday: Potatoes with chili topping. (Chili is in the freezer and pre-made.)
Saturday: Cooks night off...sandwiches...soup...whatever.