I’ve been so excited about Seven Sunday’s latest flavor Blueberry Chia Buckwheat to come out. It was released this past weekend in Targets across the nation! I have several GFF’s (gluten free friends) 🙂 So I decided to get right to the kitchen and start experimenting with a little somethin’ somethin’ and this is the result! It turned out great and I can’t wait to make it again in a larger batch.
Prep: 10 min
Cook Time: 30-40 min or until done.
Makes: 2 mini loaves (you can make more, I just started small to not waste if I didn’t like it).
- 1 1/4 Cup Bob’s Red Mill GF All-Purpose Flour
- 1/4 Cup Coconut Sugar
- 1/4 tsp. Sea Salt
- 1 Cup Seven Sundays Blueberry Chia Buckwheat
- 2 tsp. Baking Powder
- 3 TBS Coconut Oil
- 1/2 Cup Milk (you can use any kind, I used 2% dairy).
- 2 Eggs
- 1/2 Cup Blueberries
- Preheat Oven 350 F.
- Cream sugar and oil together, I used slightly above room temp coconut oil so that it has a shortening consistency.
- Add eggs and milk and mix until incorporated.
- Mix Flour, Salt, Baking Powder well in separate bowl, then mix the two together adding the 3/4 C. Seven Sundays and blueberries last, being gentle with them.
- Add mixture to two small bread loaf pans and sprinkle with a dash of remaining Seven Sundays on top. Bake for 30-40 min or until a toothpick can be inserted and removed cleanly.
Enjoy with some local honey or butter OR even better… BOTH!
I love chicken noodle soup! Evan and I rarely get sick (knock on wood) so I cannot just wait until one of us gets sick to make it 🙂 It’s good when you’re 100% I promise! Also If you haven’t already…please vote for my last blog of Bacon and Vanilla Fregola Cupcakes with Cream Cheese Frosting that’s in the Marx Foods Dessert Challenge, voting ends today at 12 PST, it’s easy no email or registration needed to vote! Thanks for all of your support. 🙂
Prep Time: 20 min
Cook Time: 2 hrs
- 32 oz Chicken Stock (use homemade or something like Kitchen Basics).
- 1 C. Water
- 2 Chicken breasts, raw and cubed into bite sized pieces
- 2 C. Sliced or cubed carrots
- 2 C. Sliced celery
- 1/2 Large sweet yellow onion, diced
- 2 TBS Fresh thyme
- 1 tsp Salt
- 1 TBS Zestybeandog Fine Herb Blend
- 1/2 TBS fresh black pepper
- 10 oz Homemade egg noodles
- Transfer stock to a large pot and turn heat to high, bring to a boil.
- Add vegetables and spices Set timer and cook for 20 min then reduce to low heat.
- Add chicken when it has been an hour and fifteen minutes and cover.
- During the last 20 min add pasta and cook until al dente.
- Salt to taste. (This will vary depending on your stock you used)
Serve with cornbread, crackers, or toast….maybe even a grilled cheese.
Prep Time: 30 min
Cook Time: 1.5 – 2 hrs
- 1 whole free range chicken, cut into chicken pieces (remove skin and bone is left in).
- 2 cups organic chicken stock
- 1 cup light sour cream
- 1 cup wild rice
- 16 oz of sliced mushrooms
- 1 medium onion, chopped
- 2 cloves garlic
- 1/4 cup red wine
- 1 TBS fresh thyme
- 1 TBS fresh rosemary
- 1 TBS herbs de provence (dried)
- Salt and freshly ground pepper
- 1/2 tsp paprika
- olive oil
- Preheat oven to 375°F. Heat 2 Tbsp of olive oil in a very large sauté pan on medium high or high heat (hot enough to brown but not burn). Sprinkle a dash of salt on the bottom of the pan. Season the chicken pieces all over with salt and pepper. . Remove chicken pieces and set aside in a bowl. Note that the chicken does not have to be cooked through, only browned.
- In the same sauté pan add 1 Tbsp olive oil, lower the heat to medium, add the onions, and cook until translucent, about 3 minutes. Add the garlic, cook 30 seconds more. Remove onions and garlic to a large casserole dish.
- Raise heat to medium high, add the sliced mushrooms. Dry sauté them (no need to add butter or oil), allowing the mushrooms to brown lightly, and release some of their moisture. Add the mushrooms to the casserole dish.
- Add 1/4 cup dry red wine to the pan to deglaze the pan, scraping off the browned bits from the bottom of the pan. Let the wine reduce to about 1 Tbsp, then add the chicken stock, and remove from heat. Stir in 1 1/2 teaspoon salt, and the sour cream. Add the raw rice to the casserole dish. Then pour the stock, sherry, cream, sour cream mixture over the rice. Add the or fresh herbs, herbs de provence, and paprika to the dish. Stir the rice, onion, mushroom, herb mixture so that they are evenly distributed in the casserole dish.
- Place the chicken pieces on top of the rice mixture in a single layer if you can, they will be crowded. Cover the casserole dish tightly with aluminum foil. Bake in a 375°F oven for 1 hr. Remove foil. If the casserole is still too liquidy and or rice is not done let it cook a few minutes more, uncovered, until the excess liquid has evaporated away.
Serve with any veggie you like or just have a bowl of it by itself! I chose zucchini and squash.