New Recipe Wednesday

My youngest spiked a fever last night - all the way up to 103.4. Praise God for motrin which finally sent the fever packin'. She is mostly fine this morning, the only residual symptom is her voice is gone. Have no idea what she was exposed to that would cause this.

But anyway, when kiddos are sick you are supposed to stick to the B.R.A.T. diet of bread, rice, applesauce and toast (is that right? did I get the acronym right?) Not all of us where sick and I really hate making two different meals. I decided to make a meal surrounding rice - plain white rice and it had to be gluten-free so we could all eat it. What goes good with rice? Chicken! And I happened to have a whole chicken in my fridge, all thawed out and ready to eat.

Here is my favorite recipe for a whole chicken!

Lemon Rosemary Chicken

Ingredients

1 whole chicken
2 lemons
Fresh rosemary (or dried if thats all you have
Pepper
Salt


Directions

Pre-heat oven to 350 degrees.

Rinse off whole chicken and discard anything that grosses you out from inside the cavity of said chicken - save and use for later if it doesn't gross you out! Place whole chicken inside a Reynolds Oven Bag (love these things!). Sprinkle with pepper and salt (I don't normally use the salt but some people use it, Lemon Pepper Seasoning also works well). Cut one lemon in half and squeeze juice over chicken, rub all over chicken and place lemon halves inside chicken cavity. Cut second lemon into quarters and place inside bag next to chicken - one in each corner. Snip fresh rosemary and sprinkle tips around chicken, place a few sprigs inside chicken. If you are using dried rosemary, sprinkle on outside and place about 1 tsp inside chicken.

Seal up bag, cutting a few holes to vent. Stick in the meat thermometer and place bag in a roasting pan and then inside a 350 degree oven. Heat until chicken is 160 degrees then remove from oven, let stand until 165 degrees. Remove from bag (keeps the pan nice and clean!) and carve as desired.

Roasting the chicken in the bag keeps it nice and moist and traps all the flavors in. My kiddos devour this chicken, served with white rice and green beans. Even as sick as she was, my youngest managed a few bites.

Enjoy and Happy Wednesday!

New Recipe Wednesday

Some of you may know, some of you may not. My 4 year old was diagnosed just after her second birthday with Celiac Disease. At first the thought of completely having to change her diet (and my own to some extent) just terrified me! So much of our diet contains wheat or gluten that I couldn't imagine doing without and then when I would go shopping and would find gluten in the strangest places (watch out for Modified Food Starch and Malted Barley Extract or Malt Flavoring!) that I thought it couldn't be done.

But lo and behold! over the past two years the food industry has really caught up finding ways to appeal to this particular niche market. Even as recently as last month, General Mills finally switched from using Malted Barley Extract to using Molasses so they could market their Rice Chex as Gluten-free. My mother found the greatest cookbook called The Gluten-Free Kitchen by Roben Ryberg and we have used it extensively. So far there hasn't been a recipe in it that I haven't liked and because I don't want to feed my girl anything I wouldn't eat myself - I make sure to eat everything she does at least once.

Todays recipe for Biscuits comes from the Gluten-Free Kitchen. These biscuits are as light and fluffy as you can expect gluten-free breads can be. They are excellent with butter and honey on top or to use to dip into a soup - not a whole lot of flavor to eat by themselves.

Ingrediants
1/3 cup Shortening
1/2 cup Potato Starch
3/4 cup Corn Starch
1 3/4 teaspoonz xanthan gum
1 tablespoon baking powder
1/4 teaspoon baking soda
1 tablespoon sugar *I used a smidge more*
3/4 cup milk
1/2 teaspoon salt


Directions
Preheat oven to 375 degrees. Blend all ingrediants. Mix well to remove lumps. Dough will be very soft and sticky.

Roll out dough on a mediumly floured surface - be sure to use corn starch NOT flour! Roll dough to about 1/2 inch thick. Cut out biscuits with 2 1/2 inch cookie cutter. (I used just a decent sized cup turned upside down). Place biscuits on a lightly greased cookie sheet (I used parchment paper).

Bake 12-15 minutes, until lightly browned. Serve warm! Serves not as many as the recipe says which is 6.


I served this last night with some leftover soup. We had 8 normal sized biscuits and 2 shrunken ones that the girls made themselves. Every single biscuit was eaten! It was a hit!