Stir Fry Sauce (gluten free)

• 1 cup of GF soy sauce
• 1/3 cup dry sherry or mirin (rice wine)
• 4 teaspoons grated ginger root
• 2 teaspoons sugar
• 2 tablespoons cornstarch

Whisk together all ingredients and pour into a bottle or jar with lid. Refrigerate. This will keep up to 2 weeks and is enough for 3 meals of stir-fry. Be sure to shake well before using.

Pasta Salad (gluten free)

• 1 box of gluten free pasta (penne or fusilli)
• 1 green or red pepper
• 1 cucumber (small or half a large one)
• 1 large tomato
• ½ cup black olives sliced
• 1 cup of cubed Cheddar cheese
• 1 large bottle of Kraft Italian salad dressing
• Salt and pepper to taste

Boil the pasta noodles and cool. Chop all vegetables and cheese.  Mix all the ingredients together with the salad dressing. Put about ¾ of the bottle of salad dressing first and then adjust the quantity as needed. Refrigerate.

Rice and Vegetable Casserole (gluten free)

• ¾ cup of white or brown rice
• ½ teaspoon of salt
• 1 cup of mushrooms, quartered
• 1 cup of sliced carrots
• One 15 ½ ounce can of kidney beans, drained and rinsed
• ½ cup cashews
• 3 tablespoons chopped fresh parsley
• ¼ cup chopped onion
• ½ teaspoon garlic salt
• 1 ½ cups of gluten free vegetable broth
• ½ cup grated Cheddar cheese

Preheat oven to 350 degrees. Pour rice in the bottom of a 2 quart casserole dish and sprinkle the salt. Mix in a bowl the mushrooms, carrots, beans, cashews, parsley, onion and garlic. Add the vegetable broth.  Pour mixture over the rice, cover and bake for about one hour, stirring once at 30 minutes. Remove, sprinkle on the cheese and let stand 5 minutes for the cheese to melt.

Sweet and Sour Chicken (gluten free)

• ¾ pound of boneless chicken breasts
• 2 tablespoons cornstarch
• 2 tablespoons vegetable oil
• 1 red bell pepper cut into ¼" slices
• ½ pound Chinese peapods or one 9 ounce box of frozen ones
• One 8 ounce can of sliced water chestnuts, drained
• ¾ cup Sweet and Sour Sauce
• 4 sliced green onions

Slice chicken into ½" strips. Place cornstarch in a plastic bag and tumble the chicken to coat well. In a large, deep skillet or wok, heat the oil. At medium heat, cook the chicken, stirring with a wooden spoon until brown on all sides (3-4 minutes). Remove to a bowl. To the juices left in the pan, add the pepper, peapods and water chestnuts. Stir-fry for 2-3 minutes or until vegetables are tender-crisp. Pour in the sauce coats chicken and vegetables. Remove to a bowl and top with the sliced green onions. Serve with white rice.

Chocolate and Apple Loaf (gluten free)

• 3 medium peeled, cored and sliced
• ¾ teaspoon apple pie spice or a mix of cinnamon and nutmeg
• 2 teaspoons sugar
• 1 pouch of gluten free chocolate cake mix
• 1 egg plus 1 egg white
• ½ cup of coke or water
• 1 teaspoon almond flavouring
• Whipped cream, or ice cream for the topping

Preheat oven to 350 degrees. Spray a 9" x 5" loaf pan with vegetable oil spray and dust it with rice flour. In a microwave-safe bowl, mix the apple slices, apple pie spice and sugar. Microwave on High for 4 minutes. Pour the cake mix into a mixing bowl. Add the egg, egg white, coke and almond flavouring. Beat on medium speed  for 1 minute. Pour half the batter into the bottom of the prepared pan. Lay the apple slices gently on the batter and then cover the apples with the rest of the cake batter.  Bake for 40-45 minutes or until cake is done. Let cool in pan for 10 minutes before unmolding onto a cake plate. Slice and serve warm or cold with either the ice cream or whipped cream.

Broccoli Bake (gluten free)