Prep Time: 10 minutes

Cook Time: 10 minutes

• 4 ounces Thai Kitchen® Stir-Fry Rice Noodles
• 2 tablespoons vegetable oil, divided
• 2 tablespoons vegetable oil
• 1 egg, lightly beaten
• 4 ounces boneless skinless chicken breasts, cut into thin strips
• 6 tablespoons Thai Kitchen® Original Pad Thai Sauce
• 2 green onions, thinly sliced
• 1/2 cup bean sprouts
• 1/4 cup coarsely chopped unsalted peanuts
• Fresh cilantro sprigs and lime wedges

1. Bring 4 cups water to boil in medium saucepan. Remove from heat. Add rice noodles; let stand 8 to 10 minutes or until noodles are soft but firm. Rinse under cold water; drain well. Set aside.
2. Heat 1 tablespoon of the oil in large skillet or wok on medium-high heat. Add egg; scramble until set. Remove from skillet. Add remaining 1 tablespoon oil to skillet. Add chicken; cook and stir until cooked through. Add rice noodles, Pad Thai sauce and green onions; cook and stir 3 to 4 minutes or until noodles are tender.
3. Stir in bean sprouts and scrambled egg. Place noodle mixture on serving platter. Sprinkle with peanuts. Serve with cilantro sprigs and lime wedges.

Makes 2 servings.

Variation: Prepare as directed, substituting 4 ounces peeled and deveined shrimp or cut-up vegetables or cubed tofu for the chicken.

Nutrition Information Per Serving: 673 Calories, Fat 29g, Protein 26g, Carbohydrates 77g, Cholesterol 143mg, Sodium 863mg, Fiber 3g

Prep Time: 10 minutes

Cook Time: 6 minutes

• 1 to 2 tablespoons Thai Kitchen® Green Curry Paste
• 1/4 cup water
• 2 tablespoons vegetable oil
• 1 clove garlic, minced
• 4 cups assorted vegetables, such as broccoli florets, bell pepper strips, sliced mushrooms, sliced onions and snow peas

1. Mix curry paste and water in small bowl until well blended. Set aside.<
2. Heat oil in large skillet on medium-high heat. Add garlic; stir fry 15 seconds. Add vegetables and curry paste mixture; stir fry 3 to 5 minutes or until vegetables are tender-crisp.

Makes 4 servings.

Nutrition Information < br/> Per Serving: 95 Calories, Fat 7g, Protein 2g, Carbohydrates 6g, Cholesterol 0mg, Sodium 135mg, Fiber 2g

Yes – better than your Mom’s meatballs and spaghetti. (Actually I never remember eating homemade meatballs as a kid, but the title sounded catchy!) The kids in our family out-number the adults, so the recipes posted here are designed with kids in mind. However, these meatballs are so good that adults will not be able to turn them down. No compromising for the kids on this meal these are the kind you get at a good (family oriented) restaurant.

Yes, they are time consuming. Anytime you put the words homemade and meatballs together, you are in for a couple of hours. So put on some good music (Madeleine Peyroux is good for meatballs) and roll up your sleeves.

For the Meatballs
1 pound sausage (we love Beelers breakfast sausage) or for a milder meatball use ½ pound veal and ½ pound pork
1 pound ground beef
1 cup bread crumbs (make your own by taking stale bread and whirling it in the food processor or use Ener-G crackers or Hol-Grain Brown Rice Bread Crumbs)
1 t parsley flakes (or 2 T chopped fresh)
½ cup grated Parmesan cheese (use Vegan Grated Topping for CF)
2 t kosher salt
½ t pepper
1 egg beaten
½ cup warm water
Vegetable oil
Olive oil

For the Sauce
1 T good olive oil
1 chopped yellow onion
1 ½ t minced garlic
½ cup red wine such as Chianti
1 28-ounce can diced tomatoes
½ t parsley flakes (or 1 T chopped fresh)
1 ½ t kosher salt
½ t pepper
Of course, 1 ½ pounds GF spaghetti

Mix the ground meats, bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg and ½ cup warm water in a bowl.

With your hands, lightly form 2-inch meatballs. Yields 14-16 meatballs.

Pour equal amounts of vegetable and olive oil in a large skillet to ¼ inch depth. Heat the oil. Brown the meatballs on medium-low heat in batches (it took me 3 batches). Carefully turn them to brown all sides – tongs work well for this. It takes about 10 minutes for each batch.

Remove the meatballs to a plate and discard the oil, but do not clean the pan.

For the sauce, heat olive oil in the same pan. Add the onion and sauté over medium heat until translucent, 5 – 10 minutes.

Add the garlic and cook for one more minute.

Add the wine and cook on high heat, scraping up the brown bits in the pan, until almost all the liquid evaporates – about 3 minutes.

Stir in the tomatoes, parsley, salt and pepper. At this point I set aside a little of the sauce for the vegetarian in the family.

Return the meatballs to the sauce, cover and simmer on low for about 30 minutes, until meatballs are cooked through.

Serve over cooked spaghetti with grated Parmesan cheese,Caesar salad and Chebe bread sticks.

For many more delicious recipes like this one visit Gluten Free Mom

If you want to make this for kids, replace the cayenne with freshly ground black pepper. It will be much less spicy.

1 lb pkg Tinkyada Elbow Pasta
1/2 lb Velveeta Cheese
1/4 cup milk
1/2 tsp cayenne
1/2 tsp garlic powder

Directions:
Melt Velveeta cheese slowly over low heat adding cayenne and garlic. As cheese melts, add milk slowly. Add elbow pasta and stir. Ready to eat!

*Note: when reheating, use a small amount of milk instead of water to prevent “watering down” the cheese.

Quinoa flakes give these breakfast treats a texture that is a cross between a blondie bar and a breakfast bar. We add mini dark chocolate chips to ours because we like the flavor combo of quinoa and chocolate. And if you like nuts, you could also add chopped pecans or walnuts.

Preheat the oven to 350 degrees F. Line a 11×13-inch baking pan with lightly greased parchment.

In a mixing bowl, whisk together the dry ingredients:

1 cup sorghum flour
1/2 cup Organic Quinoa Flour
1/2 cup potato starch
1 cup Ancient Harvest Quinoa Flakes
1 teaspoon xanthan gum
3/4 teaspoon sea salt
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1 2/3 cups organic light brown sugar

In a large measuring cup blend:

2/3 cup light olive oil
3 tablespoons real maple syrup
1/2 teaspoon Authentic Foods Vanilla Powder

Combine the wet and dry ingredients with a sturdy wooden spoon until you get a sticky batter.

Make your egg replacement:
1 tablespoon Ener-G Egg Replacer
4 tablespoons warm water

Whip the egg replacer ingredients till foamy and frothy. [If you are adding eggs instead, beat two large free-range organic eggs; and omit the egg replacement formula.]

Add the egg replacer to the batter and combine well. The dough should be thick and rather sticky.

Add:
2 to 4 tablespoons of warm water, as needed to achieve a dough that sticks together when you pinch it- much like cookie dough.

Now add:
1/2 cup golden raisins or chopped dried fruit
2/3 cup dairy-free chocolate chips or chopped nuts

Stir to combine. Spread the batter into the prepared baking pan, and using wet hands, smooth the surface evenly. Place the pan into the center of a pre-heated oven and bake until golden and set – about 22 to 30 minutes until the top is golden brown and the center if firm. Insert s thin knife to check if you are unsure to make certain the center has baked thoroughly. Cool on a wire rack. Using a thin sharp knife, cut into squares; wrap them in foil; bag in a freezer storage bag. Freeze. Makes 15 to 18 brownies.

Recipe ©2005-2009 Karina Allrich

For many more delicious recipes like this one visit Karina’s Kitchen: Gluten-Free Recipes

¼ cup of softened butter

¼ cup of oil

¾ cup of dark brown sugar

2 eggs

1 teaspoon of xanthan gum

¾ cup of potato starch

½ cup of corn starch

1 cup of almond meal flour

¼ teaspoon of baking soda

½ teaspoon of salt

1 ¼ cup of chocolate chips

Cream together butter, oil, and brown sugar. Add eggs, vanilla and milk. Mix well. Add dry ingredients except for the chips. Mix well removing all lumps. Fold in chocolate chips.

Make into 2 inch balls and place on baking sheet. Press down a bit on the top to flatten. Bake 8-10 minutes in 350° F oven.

4 cups frozen potatoes, cubed (country hash brown style)
2 cups total frozen red peppers, onions, leeks, green peppers, and mushrooms
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 teaspoon Italian spices
¾ cup mayonnaise
1 cup grated mozzarella cheese
½ cup pine nuts
salt and pepper to taste

Place the potatoes and veggies in a shallow baking dish. Cover with the vinegar, olive oil, and Italian spices. Toss to make sure that potatoes are completely covered. Cover with foil.

Bake at 350 degrees Fahrenheit for 30 minutes. Turn off oven. Leave in oven for another 30 minutes. Remove from oven and cool on counter.

When cool, add the mayonnaise, covering the roasted vegetables completely. Then add cheese and pine nuts. Salt and pepper to taste. Place in refrigerator for 2 hours to cool and flavor.

Garnish with Italian spices, green olives, or parsley.