chicken and rice soup

Posted on Sep 15, 2010
Amys Gluten Free Pantry

This is a staple – hearty and fresh. And it freezes beautifully. Use leftovers from Roasted Chicken. Prep time: 25 minutes Total time: 1 hour Yield: 8-10 servings 2 bone-in chicken breasts 3 T olive oil, divided 2 large carrots, … more →


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pancakes

Posted on Sep 14, 2010
Amys Gluten Free Pantry

I am a big fan of short-cuts and here’s one of my biggest. For those of you who can stand a small amount of milk, I’ve yet to find a mix as good as Pamela’s. My family loves her gluten-free … more →


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machaca

Posted on Sep 14, 2010
Amys Gluten Free Pantry

Living in Southern California, I have had a geographical addiction to Mexican food, which is a cuisine friendly to those with gluten-intolerance. This is great for a hearty weekend breakfast. Leftover Pot Roast is perfect for this recipe. Prep time: … more →


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pasta egg scramble

Posted on Sep 14, 2010
Amys Gluten Free Pantry

Simply the best use for leftover pasta. Prep time: 10 minutes Total time: 20 minutes Yield: Serves 4 1-2 T olive oil about 2 cups leftover rice pasta – Fusilli (Tinkyada brand works great) 1/8 c. water 6-8 eggs, whisked … more →


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huevos rancheros

Posted on Sep 14, 2010
Amys Gluten Free Pantry

This is my family’s favorite breakfast. It really need no accompaniment except a good cup of coffee. Prep time: 10 minutes Total time: 20 minutes Yield: Serves 2 1 15 oz. can organic black beans, rinsed until water run clear … more →


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