Spicy chicken

The kids have called this fish, but lately they're realizing it's really chicken. So, we're starting to call this spicy chicken.

I buy farm chicken twice a month, usually a few pounds at a time. When I get home, I wash the chicken breasts, slice them into strips, and boil them. When cool, I freeze them in 1 lb packages.

Pull a package out the night before you want to use it. One package is enough to feed two kids for two nights.

Cut the strips into "nugget" pieces.

In a bowl, mix 1 tsp salt, 1 tbsp chili powder, 1/4 tsp hot pepper powder, 1/4 tsp cumin, 1/4 tsp onion or garlic powder.

Heat a nonstick pan to medium high heat. Add 1 tsp of canola oil to the pan.

Stir the chicken pieces into the seasoning mix and rub it in a little -- doesn't have to be coated like a deep-fried batter, just rubbed in.

Cook pieces in the pan until cooked through, no pink.

Easy.

A good morning

This is a good recipe for an all-purpose snack or a breakfast bar. My kids call these "cereal bars" and they easily could be modified.

Ingredients
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Flour mix: 1 cups sorghum flour, 1 cup chickpea flour, 1/2 cup potato starch, 1/2 cup tapioca flour/starch, 1/2 cup carob powder.
1 tsp cinnamon
2 cups water with 1 tsp lemon juice in it.
1 cup brown sugar (Wholesome Sweeteners brand is good)
1 tsp sea salt
1 tsp baking soda
3 tsp xanthan gum

Preheat oven to 350. Grease a baking sheet with Spectrum shortening (actually, I cover sheet with foil, and grease the foil because later, when done, it's easier to remove the bars.)

In a bowl, mix flour, cinnamon and xanthan gum.

In another bowl, mix water, lemon juice, brown sugar, salt and soda.

Stir wet mixture into dry.

Should resemble thick pancake batter but not runny. You should be able to spread it on the sheet with a spatula. If too dry, add water. If too runny, add starch.

Spread dough on cookie sheet. Bake 25-30 minutes. Let cool.

When cool, lift foil off the sheet. Peel the baked square off the foil. Then, put it back on the foil and use a pizza cutter to cut into bars. I freeze half.

Buckwheat - less pancakes

"Buckwheat" Pancakes (without the buckwheat)

These are pancakes resembling buckwheat pancakes but without the buckwheat. Although buckwheat is NOT a glutenous grain, it is harsh on the digestive system and a lot of kids cannot handle it. Ours cannot.

Flour mix:
- 1 cup of the following flour mix: equal parts of chickpea (garbanzo bean) flour, 1/3 cup tapioca starch/flour (certified gluten-free), 1/3 cup potato starch flour (certified gluten-free), 1/3 cup sorghum flour.

Ingredients:
- 1 cup of flour mixture (above)
- 2 tbsp sugar
- 1/2 tsp sea salt
- 3 tsp baking powder (corn-free, aluminum-free)
- 2 tbsp canola oil
- 1 tbsp Steens cane syrup (http://www.steensyrup.com/)
- 1/3-1/2 cup water

Pre-heat non-stick frying pan on medium-high. Drizzle 1 tsp canola oil on pan and shake around. Mix dry ingredients well. (Note: no need to add xanthan gum to this recipe or egg substitute as you would for many gluten-free bread recipes)
Add 2 tbsp canola oil, syrup and 1/3 cup water. Stir with wire whisk. If too sticky and thick, add 1 tbsp water and stir again. Continue this until it reaches pancake batter consistency -- not too thick but not watery.
Pour batter into hot pan by the tablespoon. Use 1 tbsp for dollar-sized pancakes and 2 tbsp for normal pancakes. Cook until golden brown on one side, then flip.
We serve these with pork sausage from Kennedy's. No syrup. However, you could, for a treat, sift powdered sugar on top. We get powdered sugar from Miss Robens online that's free of corn and is gluten-free.