Chicken with Tomatoes, Black Olives and Wine, served over brown rice linguine

4 skinless, boneless chicken breasts
Fresh squeezed lemon juice, to taste
Salt, fresh ground pepper and thyme (dried) to taste
5 tablespoons extra virgin olive oil
2 medium yellow onions, minced
2 whole garlic cloves, peeled
5 tomatoes- (dropped under boiling water for 1 minute; rinsed under cold water, then cored, peeled, and chopped into large pieces)
2 bay leaves
½ cup dry white wine
½ cup (heaping) pitted calamata olives, halved
½ cup fresh chopped parsley
2 tablespoons fresh chopped basil
¾ package (14 ounce) brown rice linguine (I like Tinkyada brand)

Wash and dry chicken, and squeeze enough lemon juice to cover the top of the chicken. Sprinkle liberally with thyme, salt and pepper. Turn chicken pieces over and repeat the process on this side. Heat the olive oil in a large, heavy bottomed pan. Cook chicken breasts on medium-high heat, approximately 2-3 minutes or until bottom turns white. Turn over, and cook again until white. Remove chicken and set aside. Lower heat to medium-low and add onions, adding more oil if necessary. Cook until limp, approximately 8 minutes. Add the garlic, tomatoes, bay leaves and wine, and cook another 10 minutes. Return chicken to the pan and cook slowly, basting often with the sauce, about 20-25 minutes, or until chicken is tender. Meanwhile, prepare pasta according to package directions. 5 minutes before serving, remove the bay leaves and garlic cloves and add the olives; correct the seasoning. Sprinkle with fresh parsley and basil. Serve over pasta. (Serves 4)

Homemade Chicken Tacos

FOR THIS RECIPE, YOU WILL NEED 12 GLUTEN-FREE TACO SHELLS

SAUCE:
1 medium onion, chopped
2 tablespoons vegetable oil
3 ½ cups tomato puree
2 cloves garlic, pressed
4 tablespoons chili powder (more or less)
¼ teaspoon (heaping) dried oregano
1/8 teaspoon ground cumin
1 teaspoon salt

Heat oil, and sauté onion over medium-high heat until limp. Add tomato puree, garlic, oregano, cumin and salt. Gradually add the chili powder to taste. Simmer on low heat 30 minutes, stirring often. Puree in a food processor or blender.

FILLING:

2 tablespoons vegetable oil
1 medium onion, chopped
1 ½ cups skinless, boneless chicken breast, cut into bite-sized pieces
2 tablespoons chopped black olives
2 ½ tablespoons raisins
1-1 ½ cups of the above sauce
A couple drops tobasco sauce (optional)

Heat oil over medium heat. Saute onion and chicken, until chicken is cooked through (approximately 5 minutes). Add all the other ingredients. Warm on the stove (low heat), approximately 15 minutes, until the flavors combine and the raisins are soft. Correct the seasoning.

YOU CAN FILL TACOS WITH:
Chicken filling
Plain Soy yogurt
Refried beans
Shredded Lettuce
GFCF soy or rice cheese (but also good without)
Guacamole (recipe follows)
Extra Tomato Sauce poured over all
Or whatever takes your fancy!

GUACAMOLE:
1 large avocado (soft and ripe)
Juice of 1small lime (or 1/2 lemon)
1 medium clove garlic
3 tablespoons plain, unsweetened soy yogurt (be sure it´s gluten and casein free)
Salt, fresh ground pepper and cumin to taste
Chopped fresh cilantro to taste (optional)
Peel and mash avocado; slowly add all other ingredients to taste.
(Recipe makes 12 tacos)

Indian Style Chicken Curry

2 tablespoons extra virgin olive oil
1 medium onion, peeled and chopped
1 teaspoon minced garlic
1 tablespoon curry powder (be sure it´s gluten free)
½ teaspoon ground cumin
1/8 teaspoon coriander
1/8 teaspoon (heaping) cinnamon
1 14-ounce can tomato puree
1/3 cup dry white wine
¼ cup frozen peas
¾ -1 cup plain cooked chicken breast, cut in ¾ inch pieces
¼ cup plain, unsweetened soy yogurt (be sure it´s gluten and casein free)
Italian (flat leafed) parsley, chopped

Heat the oil in a saucepan; add the onions, and cook over medium heat (approximately 15 minutes) until caramelized (lightly browned and limp), stirring occasionally to prevent sticking. Add the garlic and spices and cook about 2 more minutes. Pour in the wine and tomato puree and let simmer, approximately 15-20 minutes. Add the peas, chicken and soy yogurt; stir to combine, and cook about 5 more minutes, until the peas are tender and everything is heated through. Correct the season and sprinkle chopped parsley over the top. Serve over basmati rice. (Approximately 3 servings)
TIP: (If you prefer, you can also make a vegetarian version of this meal, using zucchini, carrots, chickpeas, or whatever your imagination desires!)

Lemon Garlic Chicken

2 skinless, boneless chicken breasts, split
½ cup safflower, sunflower or light olive oil
¼ cup fresh squeezed lemon juice
3 medium cloves garlic, pressed
¼ teaspoon salt
½ teaspoon crushed thyme
3 liberal tablespoons fresh basil, chopped
Fresh ground pepper to taste

Wash and dry chicken, and pound with a mallet until thin (for tenderness). Arrange on a baking tray, and sprinkle with a little fresh sea salt to taste. Combine the oil, lemon juice, garlic, ¼ teaspoon salt and all the other spices, and whisk until well mixed and slightly thick. Pour the sauce on and around the chicken, making sure the bottom is also well coated. Bake in a pre-heated 350 degree oven, approximately 20-25 minutes, basting occasionally as needed. Serve with the sauce poured over; good with basmati rice. (Approximately 3-4 servings).

Mediterranean Style Millet Salad with Chicken, Pistachios, and Dried Apricots

(Make early in day to allow chilling time)

1 cup millet
8 ounces skinless, boneless chicken breasts, cooked and chopped
(about 1 ½ cups)
1/3 cup chopped, dried, Turkish style apricots
(I prefer the all-natural variety: available in health food stores)
1/3 cup pitted, chopped Calamata olives
¼ cup extra- virgin olive oil
3 tablespoons freshly squeezed lemon juice
2 tablespoons fresh chopped Italian (flat leafed) parsley
¼ teaspoon ground cumin
salt and fresh ground pepper to taste
½ cup chopped pistachios

Dry roast millet in a non-stick saucepan over moderate heat, stirring constantly, until golden and fragrant; (about 5-7 minutes). Pour in 2 ½ cups water and bring to a boil. Cover saucepan, turn heat to medium-low, and simmer until millet is tender and all water is absorbed. (Check occasionally and add more water if needed). Remove from heat and let cool.

Fluff millet with a fork and pour into a large bowl. Add the chicken, apricots and olives and mix. In a separate bowl, combine the oil, lemon juice, cumin, salt and pepper; whisk together. Pour over the millet mixture and toss. Just before serving, mix in the parsley and chopped pistachios, reserving some of each to sprinkle on top. Correct the seasoning and serve. (Approximately 4 servings)

Strawberry Chicken Salad

2 Tbls. Honey glaze (mix 1 Tbls and 1 Tbls honey)
1/3 cup sliced almonds
10 oz skinless chicken breast tenders (or 1-2 breasts)
1-10 oz bag romaine, washed, trimmed (or 1-2 heads)
3 green onions, cleaned and sliced (optional)
1 cup fresh strawberries, cleaned and sliced

Dressing:
2 Tbls olive oil
2 Tbls strawberry preserves
1 Tbl red wine vinegar
1 Tbl apple juice (or any red juice)

In an 8-inch skillet, add almonds and half of honey glaze mixture. Cook over medium heat, stirring occasionally, until nuts are lightly toasted, approx. 2-4 minutes. Remove almonds with slotted spoon, set aside.

Add remaining honey glaze to skillet; add chicken strips. Cook on medium high heat, stirring occasionally or until lightly browned, about 8-10 minutes. (May also grill chicken using glaze as a brush-on marinade).

Meanwhile, in a jar with a tight fitting lid, combine all dressing ingredients; shake well. Tear lettuce into pieces; place in large bowl. Add green onions and dressing, toss until well coated. Just before serving, top with chicken, almonds, and strawberries; toss lightly.

May substitute raspberries and raspberry preserves for strawberries and strawberry jam.

Teriyaki Chicken

1 1/3 cups tamari (wheat-free) soy sauce
2/3 cup honey
1 tablespoon fresh grated ginger
6 tablespoons dry sherry
1 cup salad oil
2 cloves garlic, pressed
3 skinless, boneless chicken breasts, split
4 green onions
4 cups baby carrots (1 package)
2 heads broccoli (tops only)
2-3 tablespoons sesame oil (or salad oil)
2 teaspoons cornstarch combined with 2 tablespoons water

In a bowl, combine the tamari soy sauce, honey, ginger, sherry, 1 cup salad oil, garlic, and whisk until well blended. Wash and dry chicken, and with a mallet or large spoon, pound until flattened slightly. Cut each chicken breast in half lengthwise, to make strips; place the strips in a baking dish just large enough to hold them. Pour a small amount of the marinade over the chicken, (just enough to cover), reserving the rest of the marinade for later. Turn and coat the chicken on both sides. Bake in a pre-heated 350 degree oven approximately 20 minutes, or until tender. While the chicken is cooking, wash the green onions and slice thinly, then add to the reserved teriyaki marinade. Wash the baby carrots and slice lengthwise; wash the broccoli and cut into bite-sized pieces.

Shortly before serving, heat 2 tablespoons sesame oil (or more, if needed) in a wok or skillet. Stir fry the carrots until not quite tender, 3-5 minutes. Add the broccoli and cook a few minutes more, until crisp tender. Meanwhile, pour the reserved marinade into a saucepan. Heat over medium to medium-high heat. Give the cornstarch mixture a quick stir, and when the marinade starts to bubble, pour into the marinade. Heat, stirring constantly, until thickened; (lower the temperature if necessary).

Place the chicken breasts on a large serving platter. Lay the vegetables around them, and pour the sauce over all. Serve with jasmine rice. (6 servings)

(TIP: You can also use the marinade as a barbecue sauce. Just marinate chicken or other meat for at least 1 hour, and cook on the grill)