Garlic Sauteed Greens

1 Bunch Swiss Chard
Kale
Spinach
3-4 cloves of garlic
1/2 of a large onion
Butter
Olive Oil

In a large skillet, heat the butter and oil.  Saute the onion, garlic, kale and chard stems until softened.  Season with Salt and Pepper.  Roughly chop the  leaves and add them and the spinach to the pan with more butter/oil if needed.  Gently moves the leaves around until they start to cook down.  Turn the heat down and cover.  Serve with vinegar if desired.

My friend Brie got us hooked on her wilted spinach.  She uses bacon grease, and soy sauce to flavor hers.  So good! Check her out
https://instagram.com/p/z-25KiRncN/

Bread machine GF bread

My mother in law gave me a gluten free cookbook for Christmas, and I found a recipe for Rice Bread for Bread Machine.  It was tasty, but too sweet, so I adjusted a few things, and this is what I came up with. 

Rice Bread for Bread Machine 

1 3/4 cups warm water 
2 Tbsp Butter/Coconut Oil 
2 Tbsp Honey or sweetener of choice 
1 tsp Salt 
3 1/2 cups GF Flour* (my recipe for gf flour is below) 
1 1/2 tsp yeast 

Place into bread machine in order given and set on basic cycle.

We love this bread, hot right out of the bread machine, toasted, not toasted, sliced thick with soup, sliced thin for sandwiches, grilled cheese, etc. Any way we have tried it, we have loved it. It has a great texture too - moist, not crumbly. It's definitely the cheapest, most delicious and versatile GF bread we've had so far!

 * My GF Flour Blend: 
4 cups brown rice flour 
2 cups arrowroot powder or tapioca starch
 
Whisk well. Substitute cup for cup. 

Brenda's Oriental Chicken Noodle Salad Remake

This used to be my favorite salad,  but the original recipe calls for Ramen noodles,  and we don't eat those anymore,  so I needed to re do the recipe to fit our new needs. And with these changes, it has once again become my favorite salad.  It has such a light, crisp and refreshing flavor.  

Brenda's Oriental Chicken Noodle Salad Remake

Nut mixture:
2 tablespoons of butter or coconut oil
salt and pepper
1/2 cup sunflower seeds
1/2 cup pine nuts
1/2-1 cup of nuts/seeds of your choice (sliced almonds,  pumpkin seeds,  cashews, sesame seeds,  Chia seeds,  etc. It really depends on what I have handy. This is the replacement for the 3 oz package of crumbled Ramen noodles)

Melt the butter in an oven safe baking dish, then add all of your seeds and nuts.  Season with salt and pepper to taste bake at 350° for 10 minutes,  or until golden.  Allow to cool.

Salad:
3 cups of shredded lettuce
1/2 cup of green onion,  thinly sliced
1 cup chopped cooked chicken
3 oz can of water chestnuts
1 cup snow peas

Dressing:
1/2 cup extra virgin olive oil
1/4 cup unseasoned rice vinegar
1 tablespoon coconut aminos (or soy sauce,  but omit the salt)
Splash of maple syrup (optional)
juice of 1/2 a lemon

1/2 tsp salt

When ready to serve, combine a balance of the ingredients together and toss with the nut mixture and dressing.

*I sometimes add fresh cilantro as well.