Homemade chicken noodle soup cures what ails you, even if that’s just hunger pains. It’s hearty, it’s filling, and it’s just what the doctor ordered. So hunker down with a steaming hot bowl of this soul-satisfying chicken noodle soup you’ll be ready to take on whatever comes your way.
The first time I attempted to make chicken noodle soup from scratch, I was 6 weeks pregnant and craving all thing chicken. So I called My Mama and asked her for the low-down on how to make my own stock and soup. She was more than happy to oblige, albeit a little weirded out that I was craving it at the tail end of a hot summer.
What can I say? A (newly) pregnant woman wants what she wants.
Three years later, and I’m still making homemade chicken noodle soup every other month. Not only is the soup absolutely delicious, I also find the process of making the soup incredibly relaxing.Read More
Take your fried rice to the next level with this Thai-Style Pineapple Fried Rice with Beef. It’s super flexible and super delicious. The best part? It comes together in mere minutes.
Every now and then, I stumble across a recipe on Pinterest that is, simply put, amazing.
That’s not to say that I don’t find good recipes. Or things that we enjoy making on a regular basis. But AMAZING is hard to come by. Particularly when you have to avoid a whole lot of ingredients like eggs, tomatoes, peppers, sriracha, and chili sauce.
So when I stumbled across a recipe for Thai Pineapple Fried Rice over at COOKIE + kate, I was more than a tad excited. Her recipe looked amazing, even though it contained a few ingredients that I couldn’t eat. Fortunately, the base was there for me to build upon and tweak.
Which I did.
And The Husband? Well, he happily ate it over and over again until I got it just right.
Never miss out on eating out again with this quick and easy recipe for beef and broccoli. It’s gluten free and nightshade free, and a heck of a lot better than take-out.
There are very few dishes that The Husband and I agree on when it comes to Chinese food. I love anything chicken, he doesn’t. He loves the tofu dishes, I don’t. I’ll do soups, he prefers egg rolls. He’ll do seafood, I won’t.
You get where I’m going with this, right?
The two categories that we will unequivocally agree upon? Veggie-packed noodle dishes or beef and broccoli. We’ve been known to occasionally switch things up and go for beef with scallions, but we have to be feeling really crazy to do that.
There are two morals to this story. One, don’t come to a Chinese restaurant with us if you don’t like noodles or beef. And two, it’s a really good thing I started liking broccoli, or we wouldn’t be able to share anything. 😂
But, sadly, our eating out days have been put on hold because eating out with food sensitivities is H A R D.
I’ve had to refine my stir frying skills and get better at making sauces that keep us all going back for more, all while avoiding the ingredients that make me feel like poop. Thankfully, I’ve found a few go-to recipes that make missing out on eating out minimal.
Oh, and P.S., I knew I found a winner with this beef with broccoli when The Babe shouted, I LOVE BEEF after her first bite.
But don’t take my word for it.
Whip up a batch of beef and broccoli tonight and get ready to win at dinner. Your mouth, your belly, and everyone at your dinner table with thank you. They may even shout I LOVE BEEF, too.
Did you know that rice is more than just a way to get more soy sauce (or tamari) into your face? Yep. It can be made into things like mujadara, spanish rice and rice pilaf. I especially love rice pilaf with almonds, and I love it even more when it’s gluten free, dairy free, and nightshade free.
Pinterest is good for a lot of things; finding recipes, getting inspiration for what to cook, and finding a whole lotta craft ideas for toddlers. It’s also been good for showing me a glaring gaping hole in my menu planning prowess.
Seriously hard to believe, I know.
I realized a few weeks ago that I have very few side dishes that I like and want to eat on a regular basis. More often than not, the side dish is a total after thought with something like “salad” or “veggies” added in for posterity.
I’ve even tried to remedy this situation by searching Pinterest for interesting side dishes. Which, on the surface would seem like a really good idea. But if you dig deeper, and actually do the searching, you’ll find that 99% of the side dishes people pin are filled to the brim with cheese, white potatoes, and bread of some kind.
No bueno for someone who is avoiding gluten, dairy, and the nightshades.
So I tried to look through my own archives to see what the hell I used to cook, and discovered that there was a little treasure trove of ideas. I also discovered that rice is more than just a way to get more soy sauce (or tamari) into my face.
Way back when I first started cooking for myself, I thought buying the boxes of Near East Brown Rice Pilaf* was the most gourmet thing I made.
But my visions of rice pilaf grandeur came crashing down when I realized that it was off limits.
Hello, you glutenous and delicious orzo, you.
So last weekend I spent a good 20 minutes on Pinterest looking up recipes for gluten-free rice pilafs only to find that there was at least one ingredient in each recipe that was off limits to me. So, I took the best parts of each one and came up with my own.
I’m happy to report this version is delicious, and happily ate it every meal for 4 days straight.
Did you know that rice is more than just a way to get more soy sauce (or tamari) into your face? Yep. It can be made into things like mujadara, spanish rice and rice pilaf. I especially love rice pilaf. Particularly when it's gluten free, dairy free, and nightshade free.
Combine rice and vegetable broth in a rice cooker or medium saucepan with a lid. If using a rice cooker, simply turn on, set to cook, and let the rice cooker do it's job. If cooking rice on the stove top, bring vegetable broth to a boil, add in rice and stir once, reduce heat to low, cover with a lid and cook for about 18 minutes or until all liquid is absorbed.
While rice is cooking, add oil to a large skillet and heat over medium-high heat. Add in onions and sauté for 5 minutes or until onions become translucent. Add in garlic and sauté for another 2-3 minutes. Set aside.
Once rice is done (either in the rice cooker or on the stove), stir in cooked onions and almonds and allow to rest for another 5 minutes, covered.
Whip up a soul-satisfying batch of garlicky noodles the next time you’re craving a little something special to eat. Hot or cold, this recipe is sure to please even the pickiest of eaters.
Eating noodles while avoiding nightshades and gluten at the same time is HARD people. I mean, there are recipes out there for nomato sauces (tomato-less pasta sauces), but every single one I tried left me tired and hangry (and left my kitchen a total disaster zone).
So after two failed attempts at nomato sauce, I decided that I needed to change my approach to eating pasta.
No more trying to mimic my beloved tomato sauce. Because, let’s be honest, that’s pretty much impossible. Instead, I needed to spend my time making a simple noodle dish that would satisfy my craving for pasta without destroying my kitchen or crushing my spirit.Read More