#dairyfree
Happy February Everyone! Still trying to wrap my head around the idea that it is 2015, time flies!
So since my last blog post quite a lot has changed, for one I am no longer in Australia (long story). I left end of January and set off to Vancouver for a week to visit some friends and now I am in Florida for a couple weeks staying at my family home here. Florida is such a relaxing place and I…
Pork ribs, brisket, potato salad, collard greens, and pickles
Simple breakfast of a blueberry, oat and veggie muffin, almond horns, and banana
Gluten & Dairy Free Chicken & Dumplings
Filling
1 ½ cups diced or shredded cooked chicken
½ cup diced onion
½ cup diced celery
½ cup diced carrot
3 cloves garlic, minced
2 tbsp gluten free flour
2 cups chicken stock
½ tsp salt
½ tsp ground black pepper
Dumplings
From Betty Crocker
¾ cup gluten free Bisquick
1/3 cup milk
2 tbsp butter, melted
1 egg
½ tbsp dried parsley
Directions
1. Melt butter in a 3qt saucepan over medium. Sauté onion, celery, and carrot several minutes until beginning to soften. Add garlic and cook at least 1 minute more.
2. Add 2tbsp gluten free flour and mix to coat. Cook 1 minute.
3. Add chicken stock, salt, and pepper. Turn on high and bring to a boil.
4. While mixture is coming to a boil, mix all dumpling ingredients until blended into a soft dough.
5. Gently drop 8 spoonfuls of dumpling dough onto boiling chicken mixture.
6. Turn to low and simmer uncovered for 10 minutes. Cover and simmer 15 more minutes.
Sweet potato bacon hash