This is a great dish for summer or a picnic as it is very easy to transport. The recipe serves about 4, but could be easily doubled. Best of all, it is made ahead and ready to go at meal time. And of course, it is naturally gluten free. As always, if you have to eat GF, check all ingredients.
CHICKEN RICE SALAD
1 cup of Texmati Royal Blend Rice or wild rice cooked according to directions
2 – 6 oz jars of marinated artichoke quarters
4 cups of cooked chicken breast cut to bite size (I use 1 boneless breast, but more can be added)
1 medium red bell pepper, chopped
2 celery ribs, thinly sliced
5 green onions, chopped
1 – 2.25 can of sliced ripe olives, drained
1 cup of mayonnaise
1 1/2 teaspoons of curry powder
1/2 cup of artichoke liquid saved from the jars
DRAIN artichokes saving 1/2 cup of the liquid.
STIR together the first 7 ingredients in a casserole size container
MIX in a small bowl the mayonnaise, curry powder and 1/2 cup of artichoke liquid. I prefer to keep the dressing separate and add to taste to each serving. Experiment and see what works for you.
Chill for 8 hours and serve cold.
Of course tomato soup is great with grilled cheese, but to change it up I decided to pair the soup with arepas. I really never thought about making my own tomato soup and decided to give it a try. This recipe is tasty and easy. It is naturally gluten free. Click on Arepas for that recipe.
Homemade Tomato Soup
Makes 4 to 6 servings
1 – 28oz can of whole tomatoes
1 – 12oz jar of roasted red peppers drained
1/4 cup of half and half
1 1/2 teaspoons of Kosher salt
1 teaspoon of sugar
1/2 teaspoon of fresh ground pepper
2 garlic cloves
1/4 cup of water
Put all ingredients into a food processor and process until smooth. Pour into a medium sauce pan and heat on medium, stirring often for about 8 minutes or until hot.
Arepas are often served in South American restaurants and of course, are very popular in South American. They are easy to make at home.
Arepas are made from precooked corn flour and the one that I used is P.A.N. It is marked GF and is found in many grocery stores. Bob’s Red Mill also makes a harina precocida which can be used. As always, check it carefully if you have Celiac.
This recipe makes slightly crispy thin arepas, which I like to use as a substitute for a dinner roll. They can also be topped with cheese, tomatoes or black beans. Arepas can also be made larger and stuffed like a sandwich.
I like to use plastic wrap to shape them and keep my hands clean.
1 cup arepa flour P.A.N. (or any harina precocida)
1/2 teaspoon salt
1 1/2 cups of boiling water
Preheat oven to 350 degrees
Combine flour and salt in a large bowl.
Add boiling water and stir
Cover and let stand for 5 minutes
Put dough on a piece of plastic wrap and form a 2 inch thick disk.
Cut into 6 equal pieces and roll each piece into a ball and flatten into a 3 inch disk – use plastic wrap to keep the dough from sticking on your hands
Heat a large skillet on medium high, coat with cooking spray and add a small amount of oil
Cool 5 minutes or more until arepas turn golden brown and form a crust
Move the arepas to a baking sheet coated with spray
Bake for 20 minutes
I also used this recipe with Pulled Pork Arepas Appetizers.
This is the second year I used my very tall rabbit- proof greens garden.
I planted the seeds, went on a trip putting Mother Nature in charge and came home to a full bed of lettuces.
My rabbit- proof garden does not grow much, but it makes a nice small salad to go with lunches. Here is a quick recipe for dressing made from ingredients you probably have around the house.
1/4 cup of red wine vinegar
1 TB of olive oil
1/4 teaspoon of salt
1/4 teaspoon of pepper
4 garlic cloves minced or jarred garlic
The dressing has a bite to it, so I use it sparingly. Store in a small jar in the refrigerator.
The winter lettuce garden is doing well. I love the planter on wheels that I can move from a hard rain or freezing temperatures.
I had my first picking just the other day. The small lettuce bed will provide a daily side salad for lunch.