Gluten Free Country Chicken Bake

Only one more day until Spring Break begins!  Boy do I need it!  Even though I'll probably end up using the week to catch up on neglected class-work, it'll be nice to sleep in every day, and not have a set schedule to adhere to.  One IRB down and another to go... research is a total pain in the arse!  I don't know why, but I love conducting research, so it's all worth it.

With that said, I'm getting more excited every day about my upcoming trip to Chongqing, China.  I've just met the Chinese History professor that will be accompanying us. She has been to Chongqing before, and knows how to get around. On top of that, she speaks fluid Mandarin!  I totally plan on asking her help in finding great gluten-free eats throughout the city.  In particular, I'm on the hunt for back-alley street food joints seldom visited by foreign visitors. 

Although I've been super-busy, I've been cooking a lot in order to have the necessary leftovers needed for hurried lunches and dinners, squeezed in while working on my endless projects. This dish didn't last long after I made it.  There was one day that I ate this for lunch and dinner, and then again the next morning for breakfast!  I know that would probably be out of the question for many, but something about the broth was just so darn comforting that I couldn't get enough!  You're going to love this:)

Ingredients

• 2 tblsp. vegetable oil
• 4 chicken quarters
• 1 pound small whole onions, peeled (I found them in the frozen vegetable section)
• 3 celery stalks, sliced
• 1 14oz. can red kidney beans
• 4 small tomatoes, quartered (or 1  16oz-ish can diced tomatoes)
• 1 cup chicken stock (make sure it's GF - I used Pacific Natural Foods)
• 4 tblsp. fresh parsley
• 1 tsp. paprika
• salt & pepper
• 1/2 cup shredded cheese (I used parmesan and mozzarella)

Cooking Directions

1. Heat the oil in a flame-safe casserole dish (or heavy all-metal pan) and fry the chicken quarters, two at a time, until golden. Using a slotted spoon, remove the chicken from the pan and set aside.
2. Preheat oven to 400 degrees F.
3. Add the onions and fry, stirring occasionally, until golden. Add the celery and fry for 2-3 minutes. 
4. Return the chicken to the pan, then mix in the beans, tomatoes, broth, 1/2 the parsley, salt and pepper. Sprinkle with the paprika.
5. Cover and cook in your preheated oven until the chicken juices run clean when forked. 
6. Remove from oven and sprinkle with your choice of shredded cheese and top with remaining parsley. 
7. Return to oven, uncovered, and bake for an additional 12 minutes, or until crispy and golden.
8. Remove, serve immediately and enjoy!

No-Bake Gluten Free Cocoa Peanut Butter Oatmeal Cookies

Try to say that title 5 times fast:)  I love these cookies!!!  These cookies have been a part of my life for a long time. I think the first time I had these I was 7 years old. I watched my Aunt Vic mixing the ingredients together in a cast-iron bowl on an antique wooden stove.  The smell of the bubbling chocolate potion was maddening. I remember salivating as she ladled the gooey dough onto wax sheets to cool.  I must have eaten a dozen at least! I think I eventually crawled off to some dark corner, uncomfortably intoxicated with sugar, and drifted into a narcotic coma.

Afterwards I begged my mom to get the recipe. Throughout the years as I grew older, these cookies continued to make their presence felt. Looking back, and knowing how much sugar goes into these, I can understand why my mom didn't make them as much as I would have liked; these are the antithesis of diet food:)  But they are soooooo worth it! 

I've been craving these lately for some reason. This is actually the first time I've made them myself. Knowing my weakness with these little drops of evilness, I strategically cooked up a batch the night before a case conference where I intern. That way, I could spread out the sugar, and avoid putting myself into some kind of diabetic coma. They didn't last long, but I kept a little stash for myself.  Actually, I'm going to get one right now...

Oh yeah        these rock!

Enjoy

Cookie Ingredients

• 2 cups sugar
• 1 stick butter
• 1/2 cup milk
• 1 tsp. all natural vanilla extract
• 3 tbsp. cocoa 
• 1/2 cup peanut butter
• 3 cups oats (I used Bob's Red Mill GF Whole Grain Rolled Oats)

The Process

1. In a medium saucepan, throw together all the ingredients except the peanut butter and oats. 
2. Cook over medium heat and bring to a boil, stirring frequently.
3. Remove the saucepan from the heat and throw in the peanut butter and oats. Stir it up good.
4. Clear your countertop or kitchen table, and rip off a couple long sheets of wax or parchment paper.  
5. Using a 1" ice cream scooper, or a spoon, drop the warm mixture onto the sheets about 3 inches apart.
6. Let cool for about 20 minutes. 
7. Devour! 
8. 
   

Gluten Free Tuna Salad With Black-Eyed Beans and Apples

Mindy and I just returned from a walk through Swarthmore Forest after a nice breakfast at the Coffee Corner in Morton.  This morning we both woke up early, but felt completely rested.  Sleep deprivation has been the norm lately, so having a couple nights of good sleep over the weekend are necessary for survival.  Last night I locked our cat Loki in the basement (along with his food and water) so that he wouldn't wake us up throughout the night with constant reports on who knows what?!  I felt a little bad, but our basement is fully carpeted and has everything he needs.  I'm glad I did though, since I feel more rested today than I have in weeks.

In just a few hours we are going to our much anticipated, deep-tissue massage appointment.  We both love going to the massage therapist.  I just wish it wasn't so expensive.  When we lived in China, massage was so cheap that you could go twice a week and think nothing of it. Things are a bit different here in the US. Although massage has tons of health benefits, it's considered a luxury. In China, it's viewed as an important path to being healthy.  I can't wait for my trip to Chongqing, I'll be getting foot rubs every other day!:)

So.... completely switching gears.  This tuna salad was the first dish I served to my friends, Joy and Jason, when they came to visit last Friday evening.  When I found this recipe in the book: PORTUGUESE FOOD & COOKING, I thought the mix of ingredients were a bit bizarre.  I never thought of mixing apples with beans and tuna before.  In fact, I was a bit hesitant to make it since I couldn't imagine such an eclectic mix of flavors working well.  Boy was I wrong!  This salad was a big hit!  We all loved it.  It tasted fresh, earthy, and completely healthy.  The best thing about this recipe is how easy it was to make.  I guarantee you'll be surprised at how good this is:)

Ingredients

• 1 apple (cored and thinly sliced)
• 8 1/2 oz. of tuna, drained
• 1 can of black-eyed beans (peas), drained and rinsed well
• 1 small onion (finely chopped)
• 2 tbsp. fresh parsley (chopped)
• 6 tbsp. quality olive oil
• 3 tbsp. apple cider vinegar

Preparation

1. Mix the sliced apple, tuna, beans, onion and parsley in a salad bowl and mix gently.
2. Whisk together the olive oil and apple cider vinegar in a small bowl, then pour over the salad. Toss and serve.
3. I told you it was easy! Get ready for some good eating!