Tag Archives: recipe

10 Minute Garlic Green Beans

16 Apr

Yes, even your kids will eat this quick and easy side dish.  The First secret to this dish is, don’t put too much thought into it.  Cook it up, dish it up and pack it up for leftovers. It’s made ‘quick and simple’ by the genius creation of pre washed, organic green beans.

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Before Picture. After picture couldn’t be taken before consumed. We were starving

Ingredients

1 pkg of the pre washed, organic green beans (prep time: 15 seconds.  cut open the bag)

4-6 cloves of garlic finely chopped.  Don’t get fancy about it, rock that knife and chop away… pull your thumb under so it doesn’t entice your knife.

salt/pepper to taste.  I use Himalayan salt it helps regulate your body’s blood sugar, water and ph levels.  Plus, It’s PINK, how cool is that!  Image

Directions

Heat 2 tbls EVOO and add ALL the garlic and Himalayan salt on Medium heat.  Let cook for two minutes or until you can smell the garlic but DON’T let the garlic get too brown or it will end up burning and you will have bitter Green Beans that your kids nor your dog will eat.

Add your Green Beans and let cook for 3-4 minutes.  Then add just a touch of water and do NOT cover.  This is the second key.  The small amount of water will reduce and create a sauce like consistency.  My kiddos like their green beans less snappy than I so I advise to cook them (beans, not the kids) to a texture that is appealing to your entire family.

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Gluten Free Chicken and Dumplings

22 Sep

Gluten Free Chicken and Dumplings – A recipe the whole family will love!

A good clean, belly warming soup recipe even you kids will devour. As it gets colder keep this recipe in mind.  The only lactose in this recipe is a little milk in the dumplings.   If you are lactose intolerant, you can always put the soup over rice and skip the dumplings!

I posted some pictures on this delicious soup on my FB business page and I received a lot of requests for the recipe so I would like to share with you!Gluten Free Chicken and Dumplings

Ingredients:

Whole Chicken (always try to go natural or organic) wash off well and cut access skin off

4carrots – (keep skin on for nutrients, just scrub them first)

2 carrots – roughly chopped skin on

1 large yellow onion quartered

1/2 head garlic smashed

2 stalks celery

4 celery stalks roughly chopped

1/2 bunch fresh parsley

Salt

Pepper

Carraway

whole peppercorns

thyme ground (or fresh if you have it)

a big ass pot

Directions:

In your big-ass pot, add the Chicken, onions, garlic, carrots, celery, parsley, 1tsp peppercorn, 1/2 tbs salt, 2 tsp thyme and 1 tsp carraway.

Add enough water to cover all ingredients by about an inch

Bring to boil and let simmer for an hour uncovered.  Skim as needed

After the hour remove and debone chicken.  Place the meat in a container and set side.  Remove as much remaining skin as possible. Add the chicken carcass back to your pot.  Simmer carcass and veggies for another 2 hours.  Skim as needed

Strain out all ingredients and you have your broth!

Now to make the soup.

add chopped carrots, celery, 1/2 tbs salt, 2 tsp thyme and 1 tsp caraway.  Bring to a soft boil for 5 minutes

Drop in dumplings (recipe below)

Add celery and chicken meat

It will be done once your celery is tender.  However, if you want to make the broth thicker keep boiling for a while.  Always add salt and pepper as needed.

Dumplings: (double up recipe if you want more dumplings!)

2 tbs vegetable oil

1/2 cup milk

1 cup Bob’s Gluten Free Biscuit and Baking Mix.

Make into very small balls or flatter disks.

1 tbs salk

1/2 tbs pepper

1 tsp caraway (optional but I like the sweet and savory pop)