Easy Yummy Rice Noodles

No this isn't fancy.
No this isn't gourmet.
However, it is very easy and super yummy!

1/2 package of rice noodles
1/2 bag frozen peas
1/2 medium onion, chopped
3 tbs vegan margarine
1 tbs garlic, chopped
1 tsp onion powder
1 tsp garlic salt
1 1/2 tbs gluten free soy sauce

Soak the rice noodles in very hot water for 10 minutes.
In a large frying pan melt the margarine and saute the onions and garlic for a few minutes.
Add the frozen peas and heat them through.
Drain the rice noodles and cut them into smaller pieces.
Add the rice noodles, onion powder, garlic salt, & soy sauce and saute for a few minutes longer.
Eat!

Chimichurri

I was watching Food Network the other morning before I left to go to the doctors yet again. They kept talking about how they were going to make chimichurri sauce to put on grilled flank steak. Of course I had to leave before the show got to that segment and I didn't have time to look up a recipe before I left either. I guessed as to the ingredients and bought what I thought I needed at the store. Here is my variation on chimichurri. I served it with grilled rib eye steaks, roasted potatoes with onions, sauteed mushrooms, and a fresh tossed salad for Valentines Day.

1 small to medium Serrano pepper (seed if you don't want it spicy)
1 bunch fresh cilantro
1/2 medium onion
1 - 2 tbs crushed garlic
2 tbs olive oil
2 tbs rice wine vinegar
1 tsp kosher salt

Put everything into the food processor and blend until well combined but not quite smooth.

Shoyu Crock Pot Chicken

This can be prepared with just about any cut of chicken from legs to thighs to breasts to wings to a mix of all of them! Also to make it lower in fat just make sure to skin your chicken but be careful as doing so could make this dish not quite so succulent!

I like to throw this together the night before then let marinate in the refrigerator overnight. Not only does it really add to the flavor but it makes it so easy to get it started before running out the door in the morning.

4 to 5 lbs chicken pieces
1 medium onion, diced
2 cloves garlic, minced
1 cup gluten free soy sauce
1 cup brown sugar
1 tsp ground ginger (can increase to 2 tsp or more if you really like ginger - my husband doesn't so I cut back on this)
1 tbs chili flakes (can decrease this if you do not like spicy food)

2 tbs corn starch
1/4 cup water

Combine all the ingredients except the corn starch and water and place into the crock pot.
Cook on low for 6 to 8 hours.
30 minutes before serving combine the corn starch and water to form a slurry.
Add the corn starch slurry to the crock pot and stir well.
Turn the heat to high for 30 minutes stirring occasionally or until the sauce is slightly thickened.
Serve with rice or rice noodles tossed in the sauce if desired.

Beefy Comfort in a Bowl

... Sounds a lot better than SoR - Slop on Rice.
Basically this is just simple beef gravy on rice with peas, but it is oh so good and comforting.

2 pounds lean ground beef
1 medium onion, chopped
1 tbs garlic, chopped
1 tbs dried parsley
1/2 tsp dried thyme
1/2 tsp dried mustard powder
3 tbs worcestershire sauce
1 packet Onion Soup & Dip Mix (check that it is dairy and gluten free)
1 quart beef broth
2 tbs corn starch
seasoning salt
black pepper

cooked white rice
cooked green peas

Brown the ground beef.
Drain off any excess fat.
Add the onions, garlic, parsley, thyme, seasoning salt, and black pepper.
Saute until the onions are tender.
Add the beef broth, worcestershire sauce, dried mustard powder, and onion soup mix.
Bring to a boil then reduce heat to simmer and cover.
Cook about 15 minutes.
Mix the corn starch with a small amount of water.
Bring the pot back up to a boil.
Add the corn starch and boil for a minute to thicken.
Taste and adjust seasonings as needed.
Serve on a bed of white rice and topped with green peas.