Home Style Chicken Stew

5 medium sized chicken breasts, cut in chunks

My Home Style Chicken Stew

2 small onions,chopped

1 litre chicken broth

3 cups mixed frozen vegetables
3 medium potatoes

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon poultry seasoning

1 tablespoon soya sauce (gluten free if desired)

2 tablespoons cornstarch

a bit of flour ( rice flour if you are making gluten free ) to roll chicken pieces

Roll chicken pieces in flour to coat. Fry chicken in pan using a little oil, turning often. Cook till done and lightly browned. Add onion to frying pan and cook with chicken pieces. Place chicken and onion in roaster pan, now add the remaining ingredients except corn starch to roaster pan and stir together well. Bake in 350F oven for 30 minutes. Now mix cornstarch with a little cold water and stir into stew. Return stew to oven and continue to bake another 30 minutes approximately till done. Serve with a slice of homemade bread. Enjoy!

I make this recipe gluten free - just be sure to use rice flour to coat the chicken, and also make sure your soya sauce is gluten free.

Gluten Free Dinner Buns - recipe, directions, pictures

In our spiritual life we need bread - nourishment for our souls. Jesus says  in John chapter 6 that He is the bread of life. John 6: 51 says: I am the living bread which came down from heaven: if any man eat of this bread, he shall live for ever: and the bread that I will give is my flesh, which I will give for the life of the world.

In this post I want to share with you how I bake gluten-free Dinner Buns. I will post my recipe as well as pictures that I took in my kitchen as I was mixing and baking the buns. My husband has Celiac Disease and cannot consume any gluten but he can have milk and eggs so my recipe uses both milk and eggs. Take all precautions to use only gluten free ingredients when making these buns. I developed this recipe after many years of baking and cooking for my husband. He uses these buns when we have hamburgers on the barbeque or with chilli, or even just with jam. The procedure for making gluten free buns is entirely different from  making regular bread so don't be surprised if it seems like an odd way of making buns, it is just the way it needs to be done.

Here is a picture of the finished Dinner Buns:

Here is my recipe: The recipe yields about 18- 20 dinner buns.
Sister Sparrow's Gluten-free Dinner Buns

2 cups milk
1/2 cup water
1/3 cup white granulated sugar
1/2 teaspoon salt
3 eggs
1/3 cup soft margarine, melted
1 and 1/2 teaspoon instant yeast
1/2 teaspoon baking powder
2 cups packed Celimix white bread mix ( the first ingredient in the mix is cornstarch)
1 and 3/4 cups Celimix Rice bread mix  ( first ingredient is rice flour)

Instructions
Warm up the milk in the microwave till it is warm but not hot. and add the water, sugar, salt, eggs and melted margarine. Beat together with heavy duty electric mixer. Now sprinkle in the yeast and baking powder and beat again to mix well. Now beat in the 2 cups of the Celimix white bread mix ( where on the bag, you will notice the first ingredient is cornstarch). Beat together well.  Now add the 1 and 3/4 cup Celimix Rice bread mix and beat together well. The batter quickly becomes very stiff as you add the rice bread mix.

Here is a picture of the finished batter.

Here is a picture of the Buns batter in the pans:

 You will need to have purchased small tin foil baking cups.  Grease ( I use cooking spray ) the small tin foil baking cups. Fill the baking cups with the bun batter - filling each cup only half full. Set the indivdual baking cups filled with bun batter onto a cookie sheet. Place in a warm place to rise. ( I prewarm my oven just a tiny bit and set them in there to rise) Let rise for 20 minutes.

Preheat oven to 350 F. ( If you have set your buns in the oven to warm, be sure you remove them before turning on the oven to preheat for baking the buns).
Bake the cookie sheet filled with the individual buns for 15-20 minutes until golden brown.
Remove from oven and cool. Enjoy!
Store the buns in the freezer in an airtight container such as an ice-cream pail. When you are planning on having a bun for a meal, warm it in the microwave just prior to the meal. Do not take it out to defrost ahead of time as the buns become dry easy if they out of the freezer. The buns are best fresh or warmed up a bit in the microwave. When the bun is warm again, it will be nice and soft.

Here is a picture of the buns just after they are baked:

To give you an understanding of the two different bread mixes that I use: The reason I use a combination of both of the mixes is that I have found it makes better buns if I use the two kinds of bread mix together.

This is the White Bread Mix

And next is a picture of the Rice bread mix:

Making rice flour with my flour mill....

For those of you who follow my blogs, you will know that I mostly use my home ground rice flour for making gluten free cookies. I use regular white rice. So I decided to post a couple of pictures for information purposes to show you what I am talking about.

So this is a picture of my flour grinder or some people may refer to it as a flour mill. You will notice the rice in the top bowl part and so it works its way through the machine and comes out as flour.



My Flour Grinder



This is the finished rice flour.

Rice Flour 

Gluten free Gingersnaps



My Gluten free Gingersnaps

3/4 cup canola or sunflower oil
1 cup sugar
1/4 cup molasses
1 egg
2 teaspoons baking soda
1 and 1/2 cups rice flour
3/4 cup celimix bread mix ( cornstarch based variety )
1/2 teaspoon cloves
1/2 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon salt
granulated sugar for rolling the balls of dough

In large mixing bowl combine the oil, sugar, molasses and egg. Mix well with electric mixer. In separate bowl stir together the celimix and rice flour, spices and salt. Add to first mixture. Stir well to mix throughly. The dough should be of firm texture - Add 1/4 cup more rice flour if it seems very soft.  Chill in fridge, covered for 2 hours. Form in 1" balls, roll in granulated sugar and place on greased cookie sheet - 2 inches apart. Bake at 350F for 8-10 minutes.

Monster Cookies

These are very good. Make sure you use the smaller flakes quick oats (not the large flakes). These cookies have no flour in the recipe and so you can also make these cookies gluten free - you must be sure to have gluten free oatmeal. For gluten free you cannot use smarties so I substitute chocolate chips for the smarties - works very well.


My Monster Cookies

Monster Cookies Recipe
( this is a large recipe and can be halved )
1 cup butter or margarine
2 cups brown sugar, packed
2 cups white sugar
6 eggs
1 and 1/2 teaspoon vanilla
2 teaspoons corn syrup
4 teaspoons baking soda
3 cups peanut butter
9 cups oatmeal (  do not use the large flakes  but rather the quick oats with smaller flakes )
1 and 1/2 cups chocolate chips
1 cup smarties ( may substitute chocolate chips for the smarties)

In large mixing bowl, cream together the butter, brown sugar, and white sugar. Add the eggs, vanilla, syrup and baking soda and mix together well using electric mixer. Now stir in the peanut butter, chocolate chips and smarties ( optional ). Mix well with wooden spoon.  Now add the oatmeal, just adding a cup at a time and stirring it in well. Set the cookie dough on counter ( where it is somewhat cool but not in the fridge ) to rest for 2 hours. Now drop by teaspoon onto greased baking sheet. Bake at 350F for 6 minutes. Don't overbake because they stay more soft and a bit chewy if they are not overbaked. Spread newspaper on counter. When you remove the cookies from the pan after baking, let the cookies cool on the newspaper. Store in airtight container in freezer.

Hamburger Potato Pie

1 onion , chopped fine
1 tablespoon oil
1 pound lean ground beef
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup canned tomatoes ( optional )
1 can of green peas ( use liquid also )
1/2 cup ketchup   ( increase ketchup to 1 cup if you are not using the canned tomatoes )
3 cups hot seasoned mashed potatoes
1 egg, beaten

Cook onion in the oil till very lightly brown. Add lean ground beef, salt and pepper. Cook till beef is done. Add the canned peas, ketchup and tomatoes. Mix well and bring to boil. Pour into a greased casserole.

Boil potatoes so you can have 3 cups of mashed potatoes.  Add salt and pepper to taste. Add 1 beaten egg to the seasoned hot mashed potato and mix well. Drop by spoonful onto the meat mixture. Spread potato to cover being careful to not mix it into the meat mixture. Bake at 325F for 25 minutes until bubbly and done. Enjoy! This is a gluten free dish providing you use gluten free ketchup.

Gluten - free Chocolate Chip Cookies

These are very good and also easy to make!

1 and 1/4 cup rice flour ( I grind my own from regular white rice )
1/2 teaspoon baking soda
1/4 salt
1/2 cup canola oil ( you could use sunflower oil )
1/2 cup white sugar
1/4 cup packed brown sugar
1 egg
1 teaspoon vanilla
1/4 cup coconut
1/2 cup chocolate chips ( more or less as desired )

Stir together the rice flour, baking soda and salt in small bowl. In larger mixing bowl combine oil, white sugar, brown sugar, egg and vanilla. Use your electric mixer or a wire whisk to combine the oil and sugar mixture. Now add the coconut and the chocolate chips. Stir with wooden spoon. Now stir in the flour mixture, mixing well. If the batter seems too soft just add a 1/4 cup more rice flour.  Set aside and let the cookie dough rest for 2 hours. Drop by teaspoon full onto greased baking sheet. Bake at 325F for 6 - 8 minutes until golden brown. Cool and enjoy! Store in freezer in air tight container.
I made these today so here is a picture!



my homemade rice cookies



Apple Crisp - Gluten-free

Preheat oven to 350F. Grease large 12x15" baking pan.
Cover the bottom of pan with apple slices. ( Any kind of apple is fine. I use apples from my garden)
Sprinkle 3/4 cup granulated sugar on apples. Set aside.
Crumb Topping
1 and 1/2 cups of packed brown sugar
1 cup Celimix rice bread mix
4 cups gluten free rolled oats
1 cup margarine or butter ( I use soft margarine)
Combine sugar, rice bread mix and rolled oats in large mixing bowl. Using hands, crumble in the margarine making it into a crumbly mixture.
Place on top of apples.
Bake 30 minutes or until done and crumbs are nicely browned.
Recipe may be halved as this recipe does make a large pan of Apple Crisp.