2 cup quinoa
3 ½ - 4 cups chicken stock
2 TBS. Butter or olive oil
2 small onion
2 carrot
2 clove garlic
1 cup any veggie you like (asparagus, green beans, peas, etc.) - Optional
Salt and pepper to taste

1. Place quinoa and beef stock in saucepan. Cover, bring to a boil and reduce heat to a simmer. Cook until tender.
2. In a skillet, heat oil or butter. Add onion and saute until tender.
3. Add carrot and any other vegetable to the skillet and saute until almost tender.
4. Add garlic and saute another minute
5. When quinoa is cooked, add vegetable mixture to it. Add salt and pepper to taste.

1. In a large frying pan (you might need 2 pans), heat oil over medium heat. Lightly salt and pepper chicken. Add chicken, skin side down and brown. Turn chicken over and brown that side. Remove chicken from skillet and reserve.
2. Add onion, garlic, mushrooms, and bell pepper to skillet and sauté until softened, about 5 minutes. Add remaining ingredients, stir well.
3. Add chicken pieces to pan. Bring to a boil and reduce heat to a simmer. Cover and simmer 30 minutes until chicken is tender.

1. Remove any fat from the chicken breasts. Between 2 sheets of plastic wrap, place the breast with smooth side down. Take a meat mallet and pound the chicken breast until flat.
2. Take the flattened chicken breast and fill it with a stuffing, being careful not to stuff it too much. Roll breast u and secure it with toothpicks or trussing string.
3. Lightly grease an ovenproof pan. Place breasts in pan, cover with foil and bake at 350F for 30 minutes, or until done.

1. Make piecrust and refrigerate until ready to use.
2. Preheat oven to 400F.
3. Take the chicken breasts and remove and visible fat. Cut them into 2 or 3 pieces and place them into a medium sized saucepan. Add stock and cover pan and simmer until chicken is just done. (8-10 minutes)
4. When chicken is done, remove and cut up into smaller pieces. Save the stock in a measuring cup.
5. In a frying pan over medium high heat, add oil and sauté onion, carrots, and celery until tender, about 5 minutes. Season with salt and pepper. Transfer to bowl with chicken pieces.
6. Take cornstarch and dissolve it in ½ cup reserved stock. Melt butter in same frying pan. Add rest of stock, milk, and chicken juices in bowl and thyme. Add cornstarch mixture. Bring to a simmer until sauce thickens. Do not let sauce boil. Season with salt and pepper.
7. Pour sauce over chicken mixture and stir to combine. Stir in peas and parsley. Adjust seasonings. Pour into pie pan or 13 by 9 baking dish.
8. Take piece crust and roll out to fit pie pan or baking dish. Carefully place dough over chicken mixture. Trim edges and make a couple of vents in dough.
9. Bake in oven until pastry is golden and filling is bubbling, 30 minutes for large pan and 2-25 minutes for smaller pies. Note: Place-baking dish on a sheet pan will help if the mixture bubbles over.

1. Mix together gluten-free mix, rice flour, and salt.
2. Cut the butter into small chunks and work the butter into the flour mixture to form a coarse meal.
3. Make a well and in the middle, add egg and lemon juice. Use a fork to stir from the center until all the flour is moistened. Form into a flat cake. Cover and refrigerate until ready to roll out.
4. Lightly dust countertop with gluten free mixture and roll pastry to desired shape.

1. Mix cornstarch, salt, and five spice powder together. Mix chicken pieces in the mixture. Dust off excess flour.
2. Mix together stock, sugar, soy, sesame oil, vinegar, five spice powder and pepper.
3. In another bowl mix cornstarch and cold water.
4. Heat oil in wok and when very hot add chicken pieces, a third at a time. Toss chicken to brown all over. After being cooked, remove and drain on paper towels. Continue until all the chicken is cooked.
5. Remove all but 2 Tablespoons of oil. Add chilies, garlic and ginger and fry until they are golden and chilies turn dark. Add scallions, toss and then add stock mixture. Bring to a boil.
6. Stir the cornstarch again to mix smoothly and add to pan, stirring consistently until it comes to a boil and thickens.
7. Add cooked chicken and heat through. Serve with rice.

White Rice
1 lb short or medium grain rice (2 ½ cups)
3 cups water

1. Wash rice with water, drain.
2. In a saucepan, add water and rice. Bring to a boil over high heat.
3. Turn heat down to low, cover the saucepan. Cook for 10 minutes. Check to see if the rice has absorbed the water and is tender. If it has, turn off heat and let rice sit undisturbed for 10 minutes.

1. In a mixer or blender, mix flour, milk, eggs, melted butter and salt. Blend until smooth.
2. Cover and let it rest for one hour.
3. Heat a crepe pan over moderate heat. Lightly brush the pan with canola oil (or spray it on) or use clarified butter. Oil will have to be sprayed or brushed on after each crepe is cooked.
4. Using only 1/8 cup of batter, pour the batter on to the pan and quickly tilt the pan back and forth until it covers the bottom of the pan. Place on to the heat.
5. Gently turn the crepe when the bottom side is lightly brown. Cook until light brown.
6. Place wax paper or plastic wrap between each cooked crepe.

Preheat oven to 350 F.
1. In a large frying pan, melt 4 tablespoons of butter over medium heat. Add onions and saute until tender, stirring often for about 5 minutes. Remove and place in a bowl.
2. Melt 4 tablespoons of butter in the frying pan over high heat. Add zucchini and cook stirring often, until tender and juices evaporate. Do not brown.
3. Add zucchini, cooked chicken and onions and mix well.
4. Add Parsley, oregano, ½ teaspoon of salt, and pepper to the chicken mixture.
5. Mix cornstarch and ½ cup milk together.
6. Melt remaining butter in a medium size saucepan over medium heat. Add remaining salt and milk. Heat milk until hot.
7. Add cornstarch mixture to the milk, whisking constantly, until sauce thickens and comes to a boil.
8. Beat eggs in a small bowl. Gradually add a little bit of hot milk to the eggs to temper them. Stir back into the saucepan. Stir in all but 2 tablespoons cheese. Reserve 2 cups sauce.
9. Place 1 crepe in a buttered 10 inch pie plate. Spread with 1/3 cup chicken filling and about 2 tablespoons sauce. Continue stacking and filling crepes, ending with a crepe on top.
10. Pour 1 cup of reserved sauce over the top. Sprinkle with cheese. Bake 25 minutes until heated through and brown on top. Cut into wedges to serve.

1. Preheat oven 375 F
2. Melt butter in medium skillet over low heat. Saute onion and carrot for 4 to 5 minutes.
3. Add curry powder and cook 1 minute.
4. Add apples and chicken stock.
5. Cover and simmer for 12 - 15 minutes until vegetables are soft. Season with salt and pepper.
6. Add cornstarch mixture and bring to a boil.
7. Pour vegetable mixture into a food processor and process until smooth.
8. Combine chicken, jicama and raisins together.
9. Add 2 cups of sauce to the chicken mixture, mixing well.
10. Fill crepes with chicken mixture and place in a buttered ovenproof baking dish. Top with remaining sauce.
11. Bake for 10 - 12 minutes or until hot.
12. Garnish with peanuts and cilantro.

1. Toast nuts in a small skillet over medium heat, stirring frequently until golden.
2. Bring 4 quarts of water to a boil in a large pot. Drop garlic cloves in water for 45 seconds. Immediately remove and place under cold water. Remove skins, and mince.
3. Place nuts, minced garlic, spinach, oil and salt in a food processor. Process until smooth, stopping and scrapping bowl frequently.
4. Add cheese and adjust seasonings.
5. Add salt to pasta water. Cook pasta according to the package  until al dente. Reserve at least 1 cup of pasta water. Drain pasta and transfer it back to the pot. Add pesto and ½ cup of pasta water, mix. Add more water if the pasta is too dry.

1. Using a large heavy skillet set over high heat, add the drained millet to the skillet. Dry out the millet and begin toasting it. Stirring often. Millet should turn light brown, about 3 - 10 minutes.
2. Turn off heat and slowly add stock. Bring millet back to a boil and cover, reducing heat to low. Allow millet to simmer until liquid is absorbed and millet is tender. (About 20 minutes).
3. When millet is cooked, remove from heat and keep covered for 5 minutes. Using a fork, fluff the millet and transfer it to a serving bowl.
4. Add peas, green onions and basil to the cooled millet.
5. Combine olive oil, vinegar salt and pepper. Pour over millet mixture and toss to coat. Add tomatoes and gently toss. Adjust seasonings as needed. Spoon over lettuce leaves and serve.

1. In a large saucepan, place potatoes in salted cold water, bring to a boil, reduce heat and cook until just tender. (Fork goes in with little resistance)
2. Mix together mayonnaise, onion, cucumber, green pepper, pimientos, gherkins, pickle juice, vinegar and salt.
3. Peel potatoes; cut into 1 inch cubes. Add to dressing and toss well. Adjust seasonings if needed. Refrigerate covered until well chilled.

1. Mix together all the ingredients. Check seasoning by taking a salad green and dipping it into the dressing.
2. Rinse and dry greens. Lightly dress the greens with dressing. Serve.

1 cup brown basmati rice
1 ½ cups cooked black beans (or one can)
2 tablespoons olive oili
1 pound fresh asparagus
4 large garlic cloves, peeled and minced
1 large red bell pepper, seeded and cut into thin ½  long slices
5 scallions, thinly sliced
1/4 cup fresh lime juice (or lemon)
½ teaspoon salt
1 teaspoon ground cumin
1 tablespoon tamari or soy sauce

1. Bring rice and 2 cups of water (or stock of choice) to a boil in a saucepan. Reduce heat, and simmer, covered until rice is tender, about 30-40 minutes.
2. Combine rice, black beans and oil together. Set aside.
3. Trim ends from asparagus. Peel outside skin if the asparagus is thick in diameter. Cut it diagonally into 1 inch slices.
4. Steam asparagus until just tender.
5. Stir asparagus, garlic red pepper, scallions and cilantro into the rice mixture.
6. Whisk lime or lemon juice, salt, cumin and tamari together. Add to rice mixture. Serve at room temperature.

1. Bring water or stock to a boil in soup pot.
2. Add potatoes, cover and cook until tender, about 20 minutes.
3. Take off heat and puree ¾ of the potatoes in a blender or food processor. Pour back into soup pot.
4. In a large frying pan, melt 2 tablespoons of butter and sauté leeks, celery, thyme and dill weed until tender.
5. Add leek mixture to the potatoes along with salt and pepper.
6. Mix the cornstarch with ¼ cu heavy cream. Melt 2 tablespoons butter in the frying pan and add ¾ cup heavy cream, gradually add cornstarch mixture. Stir until thicken, do not let the mixture come to a boil.
7. Add cream to soup pot, and then add parsley. Simmer 10-15 minutes, uncovered, and serve. If the soup is too thick, think it with milk or water.

1. In a bowl, blend together bread crumbs, cheese, parsley, salt and pepper.
2. In a small saucepan, heat butter until melted.
3. Cut chicken breasts into bit size or strips. Brush chicken pieces with butter and roll in bread crumb mixture to coat.
4. Place chicken on a foil-lined baking sheet. Mix together any remaining crumbs and butter together and sprinkle over chicken. Bake until done, about 30 minutes.

Honey Mustard Dipping Sauce
1/4 cup dijon mustard
1/4 cup honey

Mix together mustard and honey. Serve with chicken fingers.

1. Heat oil in small skillet over medium-high heat. Add onion, cook until tender. Add garlic, cook for one minute.
2. In a food processor, add beans, lime juice, chile, cumin, and onion mixture. Process until smooth. Stir in cilantro. Salt and pepper to taste.

1. Preheat oven 375 degrees.
2. In a small bowl, combine water, oil and vinegar. Set aside.
3. In a food processor, add brown rice flour sorghum flour, cornstarch , quinoa flour, xanthan gum, baking powder, salt, Parmesan cheese, sesame seeds and oregano. Pulse a couple of times to combine ingredients.
4. With food processor running, gradually add liquid mixture through feeding tube in a slow steady stream. Process until mixture forms a ball.
5. Divide dough into 4 pieces. Place on plastic wrap and flatten into a disk. Refrigerate for 10 minutes.
6. Place one disk between 2 pieces of parchment paper or wax paper and roll out the dough as thinly as possible. Carefully remove top paper and invert flattened dough on to an ungreased baking sheet. Remove other paper. NOTE: if you want to make shapes, remove top paper and using a cutter, make shapes and transfer them to the baking sheet pan.
7. Bake in preheated oven for 15 minutes or until browned and crisp. Remove and place on a cooking rack. Store at room temperature in an airtight container.

1. Melt butter in a large frying pan. Sauté carrots, mushrooms, celery and onions until soft, about 15 minutes.
2. In a large saucepan, boil 4 cups of water and then add wild rice. Cover and cook over low to medium heat, until water is absorbed or rice is tender.
3. In a small saucepan, boil 1-½ cups of water and add basmati rice. Cook uncovered until tender.
4. In a large bowl, add carrot mixture, cooked wild rice and basmati rice. Add dill and salt and pepper to taste.