Ranch Flavored Dip | Gluten Free

When you are told you have celiac's disease you really need to stop and look at all the favorite things you use to eat and make gluten free versions.  It is so overwhelming at first, but there is so much hope!  Plus everything taste so much healthier and the truth is we all should be stepping back and focusing on whole foods like our ancestors used to eat.  Here is am awesome Ranch Flavored Dip.  It tastes better than any store bought dip!



Ranch Flavored Dip
FROM THE $5 DINNER MOM (altered to be gluten free)
INGREDIENTS
2 tablespoon dried parsley
1 teaspoon dried dill
1 teaspoon garlic powder
1 teaspoon onion powde
½ teaspoon garlic salt
½ teaspoon dried basil
½ teaspoon pepper
Greek Yogurt, for serving
2 teaspoons of fresh lemon juice

DIRECTIONS
1. Mix together the first seven ingredients down to the pepper. Store in an airtight container.
2. When you are ready to make the dip stir 1 tablespoon of the spice mixture together with ½ cup greek yogurt with 2 teaspoons of lemon juice. Serve with fresh sliced veggies.
3. Save the remaining dry spice mixture in spice cabinet or pantry for another day.


Pistachio Curry Gluten Free


Chicken and Rice with Coconut Milk and Pistachios Gluten Free


Chicken and Rice with Coconut Milk and Pistachios
from melskitchencafe.com (altered to be gluten free)
*Be sure to use chicken breasts that are about the same size to make sure the chicken cooks evenly.
4 (5 to 6-ounce) boneless, skinless chicken breasts
3 tablespoons butter
1 medium onion, minced
1 1/2 teaspoon garam masala (an Indian spice blend found in most supermarkets)
1 1/2 cups long-grain white rice
3 medium garlic cloves, minced
2 3/4 cups low-sodium chicken broth
1 (13.5 ounce) can coconut milk
1 cup frozen peas
1/2 cup chopped pistachios, lightly toasted
1/4 cup minced fresh cilantro leaves
Pound each chicken breast between two sheets of plastic wrap to a uniform 1/2-inch thickness.
Pat the chicken breasts dry with a paper towel, then season with salt and pepper
Heat 2 tablespoons of butter in a 12-inch nonstick skillet over medium heat until the butter oil is rippling. Carefully lay the chicken breasts in the skillet and cook until lightly browned on both sides, 6 to 8 minutes. Transfer the chicken to a plate.
Add the remaining 1 tablespoon butter to the skillet and return to medium heat until rippling. Add the onion, garam masala, and 1/2 teaspoon salt and cook until the onion is softened, about 5 minutes. Stir in the rice and garlic and cook until fragrant, about 30 seconds.
Stir in the chicken broth and coconut milk, scraping up any browned bits. Nestle the chicken into the rice and bring to a simmer. Cover, reduce the heat to medium-low and cook until the chicken is done, about 10 minutes.
Transfer the chicken to a clean plate, brushing off any rice back into the skillet. Tent the chicken loosely with foil to stay warm. Cover the skllet and continue to cook the rice over medium-low heat, stirring occasionally, until the liquid has been absorbed and the rice is tender, about 10 minutes.
Off the heat, sprinkle the peas over the rice, cover, and let warm through, about 2 minutes. Add the pistachios and cilantro and gently fold into the rice. Season with salt and pepper to taste and serve with the chicken.