Asian Noodles

 

Asian Noodles (15-20 minutes, will feed a family of 5 with leftovers for lunches)
By Marie Ericson
1 bag of GF Asian rice noodles
1 head of broccoli, chopped, about 1 cup (or you can use frozen broccoli, edamame or leftover corn
on the cob)
Sauce:
5 Tbsp GF soy sauce
1 tsp minced ginger
1 tsp minced garlic
1 Tbsp brown sugar
3 Tbsp rice vinegar
¼ tsp onion powder (or grate ¼ of a small onion)
Boil about 8 cups of water (I have found that an electric kettle works the fastest), pour over rice
noodles in a bowl, add chopped broccoli, cover, and let stand for about 10 minutes. Then drain.
While waiting for water to boil, mix all sauce ingredients in a serving bowl. Pour drained noodles
and broccoli into the sauce and fold together.
Optional: top with fresh cilantro, chopped peanuts, fresh lime juice, and/or GF sriracha. Use 1½ –
2 cups of chopped leftover cooked chicken, steak or hamburger. Alternatively, turn on your rice
cooker when you get home and use rice instead of noodles.
TIP: To save time, buy minced garlic or ginger. I use Gourmet Garden paste in a tube, found with
the herbs in the produce section. The product should be labeled as GF.

Crock Pot Chili

Contributed by
Marie Ericson

When you have time in the morning or even the night before, throw all the ingredients in
the crockpot and keep in the fridge. In the morning, turn on the crockpot, and dinner is ready when you get home.

It take 10-15 minutes to prepare and will feed an army of ravenous teenagers!

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Ingredients

  • 1 medium onion, diced
  • 1 tsp minced ginger
  • 3 palm-fulls of chili powder (to taste, depending on how spicy your chili powder is)
  • ½ tsp ground cumin
  • 1 tsp dried ground coriander
  • 1 – 2 tsp salt (depending on your taste, start low and add more later)
  • 1/8 tsp pepper
  • 1/8 cup apple cider vinegar
  • 2 cans of black beans (or any of your favorite beans)
  • 1 28-oz can of diced tomatoes
  • 4 dashes of GF hot sauce

Instructions

Toss all ingredients into slow cooker and cook for 6-8 hours on low.

Optional: About 15-30 minutes before you are ready to eat, add leftover cooked meat, rice,
quinoa and/or vegetables. Serve with sour cream, fresh cilantro, diced tomatoes, avocado and
shredded cheese if you like, or leave it out—no one will notice!

Addition: If you have time within the day or two before you are having the chili or that day,
make Zucchini Corn Bread Muffins. I use the Krusteaz GF Honey Cornbread mix, with one
extra egg, 2 cups shredded zucchini, 1 cup shredded cheese, 1 tsp salt, 1/8 tsp pepper and 1
tsp chili powder. Mix and bake 10-15 minutes longer than the box says.

American Girl Recap

American Girl

On Sunday, May 3, 2015, over 60 members joined us for a three-course dinner at American Girl Bistro in Natick. American Girl closed the restaurant for outside guests and hosted our group with tables set up for mingling among families.

Guests enjoyed specially prepared, gluten-free appetizers and entrees, including gluten-free pizza, chicken fingers, pasta, salmon and burgers on gluten-free buns. A gluten-free version of the signature American Girl pink and white cake, served with ice cream, was the highlight of the meal. Children and their dolls received the Grace Girl of the Year.

goodie bag complete with a special tiara, picture frame and a chef’s hat to decorate. Thank you to American Girl, partic- ularly Brian Theriault, Ed Gallante, Gabe Stipo and Ashley Newhall, for hosting our group and working with us to make this a special event for attendees.

Thanks also to Jenny Horsburgh for photographing the event.

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