I decided to make this favorite of mine but adding in artichoke hearts and mushrooms. That’s huge for me as I’m trying to enjoy foods I’m not a fan of and mushrooms is high up on my list of things I’d prefer to not eat.
So here’s all you need to enjoy this dish both gluten & dairy free:
Chicken (Use boneless and skinless chicken that’s thin. If need be pound it to flatten breasts. I use tenderloins)
1/2 Cup gluten free flour
Seasonings (I use garlic and onion salt)
3 Tbsp EVOO
2 Tbsp vegan butter
1/2 Cup artichoke hearts
1/4 Cup sliced mushrooms (use whatever type you wish)
1/2 Cup chicken broth
Juice of 1 lemon
2 Tbsp capers (rinsed)
Gluten Free Pasta
Make the Magic:
Cook gluten free pasta (whole box) when ready set aside.
Pour flour onto a large plate and add seasonings and coat your chicken.
Add 2 Tbsp of olive oil into a large pan and when oil is very hot (not smoking hot) add the chicken and cook on both sides for about 4 to 5 minutes, until browned on both sides.
Remove chicken from the pan and set aside on a plate.
Return the pan to the heat and don’t clean it out. Add remaining Tbsp of oil, 1 Tbsp of butter and veggies (not capers) until the liquid is a bit less.
Scrape the sides of the pan to have all contents in the middle and add all remaining ingredients minus the last Tbsp of butter. Reduce to medium heat and bring to a simmer and finally whisk in the last Tbsp of butter.
Cook and stir until the sauce thickens. (About 5 minutes)
Once all is cooked plate the pasta and add the chicken piccata to the top of the pasta and add some extra sauce.
In true Kat fashion this is easy to make but super yummy while being Gluten Free & Vegan even.
Tomatoes – Firm ones so most likely no red tomatoes
Corn Starch, Seasonings – Enough to coat the tomatoes
EVOO – just enough to put a thin layer of oil in a pan
Make It Happen
Cut the tomatoes. Dip them in the mixture of corn starch and seasonings. I personally use corn starch, Cajun seasoning, onion powder, and garlic salt. I don’t dip the tomatoes first in any liquid because the juices from the tomatoes keep the coating on.
Once all are coated and the oil is hot place a few tomatoes at a time in the oil for just enough time to brown each side.
Once done place on a paper towel lined plate to absorb the excess oil.
You can either dip them in ranch dressing (if Vegan there’s options), another dip, or just eat them. They’re good any way you decide.
When you want Mac N Cheese and the box kits are not what you can eat or you just decide you miss baking this happens…
Box Gluten Free Pasta
Bag Daiya Cheddar Cheese
Two Tablespoons Vegan Butter
Four Tablespoons Coconut Milk
Seasonings the way you want them.
Make it Work:
Pre-Heat oven to 400 Degrees
Cook the pasta and set aside
Prepare the start of the sauce. In your baking dish combine 1 cup of the Daiya cheese, 4 Tablespoons of coconut milk, 2 Tablespoons of vegan butter and seasonings (get creative. I use Cajun Powder, Garlic and Onion Salt).
Mix the pasta with the sauce mixture. (Note vegan cheese won’t melt until in the oven)
Add even more cheese until it seems it’s all the cheese you will want.
Bake for ten minutes. Remove and stir. Return to the oven for five more minutes. Stir again and do one more time.
It took me 20 minutes for all the baking to be complete.
Walla. You have yummy gluten and dairy free Mac N Cheese that even a six year old who can eat whatever he wants enjoys.