Sunday, January 3, 2010

2010 and Gluten Free...or we will see!)

 2010...and Jeff is Gluten Free for a month along with Nicholas of course. So I was searching recipes and am going to make a month of recipes to track his progress and our likes and dislikes.

This recipe impressed me with a new way to make roux.  I really like the smooth texture, it is light and creamy,  it reheats well and was very flavorful.  We put a little pepper and dash of salt and we all really enjoyed it.  the kids can eat it seperatly or mounded all together.


Cheesy Chicken, Broccoli, and Rice

1. Put 2 cups of rice and 4 cups of water in a pot and bring to a boil. Cover and reduce to a simmer, cook for 20 minutes or until tender.

2. Cut up 2-3 stalks of broccoli crowns into florets, discarding stems. Place in a covered casserole with one tablespoon of water. Cook in microwave for 7 minutes or until tender-crisp.

3. Melt 2 tablespoons of butter in a saucepan. Add two tablespoons of cornstarch and stir until thick. Add one can of chicken stock and simmer until thick. Add one can of drained chicken or 1-2 cooked cubed chicken breasts or turkey. Add one cup of your favorite shredded cheese, like monterey jack, colby jack, cheddar, swiss, or gruyere. Add 1/4 cup of parmesan cheese or aged asiago and stir to melt.

4. Layer rice, broccoli and sauce on a plate and eat it all up.

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