Food allergies—what a drag!
I’ve talked about how I’m lactose intolerant here, but what I haven’t mentioned is some of the new food allergies I’ve developed in the last year. On December 30, 2011 I had my gallbladder removed. Since then I’ve developed an allergy to kiwi (my tongue swelled), sunflower (skin tingles), and most recently, gluten. It was a sad, sad day when I had to admit to myself that I could no longer consume gluten. Oh the things I would have to live without—bread! pasta! crackers! pizza!—sob!
But a tour around the grocery store and some taste-testing showed me that I didn’t have to live without these things. Brown rice pasta has a slightly chewier texture, but tastes remarkably like regular pasta. Bob’s Red Mill makes a tasty pizza crust mix—I had a friend say it tasted like Pizza Hut pizza! There are an assortment of crackers to choose from: rice, nut, seeds, the possibilities are endless. Bread was a bit of a problem, that it, until I found a few that were tasty! West Meadow Farm makes a delicious oatmeal bread that provides rich flavor and texture. My favorite find is Vermont Gluten Free‘s Honey Oatmeal bread—the first GF bread I’ve found that has the flavor and texture of authentic bread.
So now all the recipes on this blog with be gluten free out of necessity, but feel free to substitute any GF products with the genuine ones!
I saw this recipe in the January/February 2013 issue of Food Network Magazine. It looked so tasty I decided to make it, but instead of the originally suggested pork, I used chicken.
Chicken and Noodle Stir-Fry
Recipe from the January/February 2013 issue of Food Network Magazine
8 ounces rice noodles
1/2 Rotisserie chicken
Kosher salt and freshly ground pepper
1 tablespoons cornstarch
2 cups fat-free low-sodium chicken broth
3 teaspoons vegetable oil
4 scallions, sliced (white and green parts separated)
1 2-inch piece ginger, peeled and minced
2 cloves garlic, minced
3 cups precut stir-fry vegetables (about 9 ounces)
Grated zest of 1 lime, plus wedges for serving
1. Cook the noodles as the label directs, then drain and rinse under cold water.
2. Season the chicken with salt and pepper if desired.
3. Whisk the chicken broth and cornstarch in a bowl.
4. Heat oil in a large nonstick skillet over high heat. Add the scallion whites, ginger and garlic; reduce the heat to medium and cook, stirring occasionally, 2 minutes.
5. Stir in the vegetables and 3 tablespoons water and cook, stirring occasionally, until the vegetables are crisp-tender, about 4 minutes. Add the broth mixture to the pan and bring to a boil; cook, stirring occasionally, until slightly thickened, about 5 minutes.
6. Add chicken to pan along with the noodles, lime zest and 1/4 teaspoon salt and stir to heat through. Stir in the scallion greens. Divide among bowls and serve with a lime wedge.