Pad Thai

Ingredients

14 ounce flat rice noodles
6 Tablespoons oil
6 cloves garlic, minced
1.5lb uncooked chicken, cut into small pieces
4 eggs
2 cups fresh bean sprouts

2 red bell peppers, thinly sliced
6 green onions, chopped

2 cups shredded cabbage
1 cup dry roasted peanuts
4 limes

1 cup Fresh cilantro, chopped

SAUCE:

6 Tablespoons fish sauce
2 Tablespoon low-sodium soy sauce (or GF tamari)
7 Tablespoons light brown sugar
4 Tablespoons rice vinegar
2 Tablespoon Sriracha hot sauce, or more, to taste
6 Tablespoons creamy peanut butter

Instructions

1. Cook noodles according to package instructions, just until tender. Rinse under cold water.
2. Make sauce by combining sauce ingredients in a bowl. Set aside.
3. Stir Fry:: Heat a few tablespoons of oil in a wok or large saucepan over medium-high heat. Add the chopped chicken, garlic and bell pepper. Cook chicken until just cooked through, about 3-4 minutes, flipping only once.
4. Push everything to the side of the pan. Add a little more oil and add the beaten eggs. Scramble the eggs, breaking them into small pieces with a spatula as they cook.
5. Add noodles, sauce, bean sprouts, cabbage, and peanuts to the wok (reserving some peanuts for topping at the end). Toss everything to combine.
6. Garnish the top with green onions, extra peanuts, cilantro and lime wedges. Serve immediately!
7. Store leftovers in the fridge and enjoy within 2-3 days.

Julia Child's Clafoutis

Ingredients

• 1.25 cups milk
• 2/3 cups sugar, divided
• 3 eggs
• 1 tbsp vanilla
• 1/8 tsp salt
• 1/2 cup flour (for GF: half almond, half GF)
• 3 cups blueberries or pitted cherries
• Powdered sugar for garnish

Directions

1. Preheat oven to 350 degrees F.
2. Using a blender, combine the milk, 1/3 cup sugar, eggs, vanilla, salt and flour, and blend.
3. Lightly butter an 8-cup baking dish, and pour a 1/4-inch layer of the blended mixture over the bottom. Set remaining batter aside.
4. Place dish into the oven for about 7-10 minutes, until a film of batter sets in the pan but the mixture is not baked through. Remove from oven (but don’t turn the oven off, yet).
5. Distribute the pitted cherries over the set batter in the pan, then sprinkle with the remaining sugar. Pour the remaining batter over the cherries and sugar.
6. Bake in the preheated oven for 45 to 60 minutes, until the clafouti is puffed and brown and a knife inserted into the center comes out clean.
7. Sprinkle with powdered sugar and serve warm.
8. Servings: 6-8 for dessert, 4 for breakfast.