Thursday is choir day. It’s a day on the road after the morning classes are done, the dog is walked and the dinner is in the crock-pot. Since, our family is on a gluten, dairy and soy-free diet, cooking from scratch is required. It is easier to cook from scratch than worrying about cross-contamination. Cheaper, too.
I had forty minutes to get dinner ready before heading out the door.
Here is the menu:
GF Grilled Balsamic Chicken
Place in a Ziploc bag about a pound of chicken breasts or thighs and a cup of GF Balsamic Vinaigrette (from Trader Joe’s). Close the bag and set it in the fridge for at least two hours or overnight.
Dry the chicken pieces on paper towels and discard the vinaigrette. Then, grill the chicken according to your grill’s instructions (after the bread is out of the crock-pot). I use a George Foreman Grill that takes about 5 minutes to cook the chicken pieces.
Steamed Broccoli Florets
Bring a cup of water to a boil (use a medium pan). Plunge the still frozen broccoli florets in the boiling water. Wait until the water comes to a boil. Take the broccoli out of the water after exactly one minute. Serve them immediately or plunge them in a cold bath to stop them from over-cooking.
GF Fresh Baked Bread
Mix together 1/2 cup warm water, 1-2 tsp. sugar and 1-2 tsp. yeast. Then, set it aside to raise for several minutes.
Meanwhile, pour 2 cups of warm water in a crock-pot and set a trivet on the bottom. Grease a 6-8 cup mold that fits well inside the crock-pot (on top of the trivet).
Dry Mix :
3 1/4 cups of GF bread flour mix;
2 tsp. xantham or guar gum;
1 tsp salt.
1 cup warm water;
1 tsp. vinegar;
1 tbsp. oil;
2 large eggs.
Finally, mix the yeast, dry ingredients and wet ingredients in the bowl of a mixer. Beat for 2-3 minutes at medium speed. Pour in the greased mold and cover with 3-4 paper towels. Cover the crock-pot and set-it on high for 4-4 1/2 hours. Let it cool for 10 minutes then serve.