Szechuan Noodles with Chicken and Broccoli

Serves 4  
***NOTE*** I made this ahead, placed in refrigerator and put together in 15 minutes at supper time.

2 whole (split) chicken breast - I used a free range organic chicken (see Notes #3)
Extra Virgin Olive Oil
Kosher or good Sea Salt and freshly ground black pepper
2 large garlic cloves, chopped
1 tablespoon freshly grated ginger (see Notes #2)
3 tablespoons coconut oil
1/4 cup sesame seeds
3 tablespoons smooth peanut butter
3 tablespoons Gluten Free Soy Sauce
3 tablespoons Red Wine Vinegar
1 tablespoon local honey or coconut sugar
2 teaspoons sesame oil
1/4 teaspoon red pepper flakes
6 ounces gluten free spaghetti (I used Ancient Harvest Quiona)
*we encourage you to buy all your fresh produce from your local farmer*
2 cups broccoli florets (stems see Notes #1)
1 scallion (green onion) sliced diagonally using the white and green parts
1/2 red bell pepper, julienned (can use green but red is sweeter)
 
Directions:

Busy Day Lasagna

Occasionally I look through my frig for what I like to call a Buffet Menu Idea (group of left-overs) or for things that need to be used up.  Today I found a partial jar of pasta sauce and some ricotta cheese. I also had some Italain Sausage in the freezer that I had purchased for a meal that didn't happen and some miscellaneous veggies that needed using.  I hate wasting food!

Here's what I came up with.  This recipe serves 2-4 so multiply it for your family.

12 ounces pasta sauce
1 cup water
2 large cloves garlic, minced (can use three cloves of your pickled garlic)
1/2 teaspoon dried oregano
1-2 cups gluten-free noodles (use penne {tube} or other curly pasta so the sauce sticks to the noodles)
1/2 cup Ricotta Cheese  (can substitute cottage cheese)
8 ounces bulk Italian Sausage (ground beef works)
8 ounces vegetables (brocolli, cauliflower, zuchinni, carrots), cut in bite size pieces
1 1/2 tablespoons chopped fresh basil (or 3/4 tablespoon dried)
3/4 cup Italian cheese blend (or 1/2 cup Mozzarella and 2 tablespoons Parmesan)

1. Crumble the Italian sausage into a large skillet and cook 5 minutes or until done, stirring occasionally.
2. Stir in spaghetti sauce, water and garlic.  Bring to boil.
3. Add your vegetables. (if your veggies are pre-cooked left-overs add at the end)
4. Stir in noodles; cover.
5. Cook sauce on medium-low heat for 9-12 minutes or just until noodles are tender, stirring occasionally.  Remove from heat; stir.
6. Mix ricotta and basil; drop spoon fulls over the noodle mixture.  Sprinkle with remaining cheeses; cover.  Let stand 5 minutes until cheese is melted.

My Favorite Breakfast or Anytime Meal

Two farm fresh, cage free, organic eggs,  orgnically grown veggies from the garden fried in 1-2 tablespoons coconut oil ( I NEVER use canola or vegetable oil) and topped with a couple slices of colby jack cheese.  I ate this with a slice of guten-free dilly bread with butter (I NEVER eat margerine) and a glass of ice cold, raw whole milk.

Good fats help protect me from the bad effects of the summer sun and allow me to get all the vitiman D my skin can produce with the help of the sun.

I have found a tablespoon or so of Coconut oil helps to speed up my metabolism.

Lemon Dilly Chicken

Fresh lemon and dill create a quick Greek-inspired pan sauce for simple sautéed chicken breasts. Make it a meal: Serve with Herbed Quiona .  Adapted  from a recipe on Eating Well

• 4 boneless, skinless chicken breasts and/or thighs, 
• Salt & freshly ground pepper, to taste
• 3 teaspoons extra-virgin olive oil,  divided
• 4 tablespoons finely chopped onion
• 3 cloves garlic, minced
• 1 cup reduced-sodium chicken broth
• 2 teaspoons all-purpose gluten-free flour
• 2 heaping tablespoons chopped fresh dill, divided
• 3 teaspoon freshly squeezed lemon juice

1. Make sure that your chicken pieces are approximately the same thickness.  If you need to pound them inside a zipper bag with a small skillet, do so until they are approximately the same size.
2. Season chicken breasts on both sides with salt and pepper. Heat 1 1/2 teaspoon oil in a large heavy skillet over medium-high heat. Add the chicken and sear until well browned on both sides, about 3 minutes per side. Transfer chicken to a plate and tent with foil.
3. Reduce heat to medium. Add the remaining 1 1/2 teaspoon oil to the pan. Add onion and garlic and cook, stirring, for 1 minute. Whisk broth, flour, 4 teaspoons dill and lemon juice in a measuring cup and add to pan. Cook, whisking, until slightly thickened, about 3 minutes.
4. Return the chicken and any accumulated juices to the pan; reduce heat to low and simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed platter. Season sauce with salt and pepper and spoon over the chicken. Garnish with the remaining  chopped fresh dill.

What to do with the left overs?

This recipe is easily halved to serve just two or you can dice the left-over chicken, add it to the left-over Herbed Quiona and you have instant Quinoa Primavera

Herbed Quiona

Quiona is a marvelous grain/seed that is used in Peru and neighboring countries and not enough in the US.  It is highly nutritious being high in fiber and protein, making it perfect for the gluten-free/celiac folks or anyone for that matter.

This recipe serves 4.  Make it day one with Lemon Dilly Chicken and then serve the left-overs the following day as Chicken Primavera.

1 cup plus 3 tablespoons quinoa
8 oz frozen peas, cooked
1/2 pint cherry or grape tomatoes
1 ounces cream cheese
2 Tablespoons milk
1 tablespoon EACH chopped fresh basil, oregano and parsley
1 garlic cloves, minced
salt and pepper to taste
Parmesan cheese for each serving.

Boil 2 cups of water, then add the quinoa and return to a boil.  Cover, reduce heat to medium and cook for 15 minutes.

In a small bowl, whisk together the cream cheese, milk, herbs, garlic, salt and pepper.

Once the quiona is cooked add the peas, tomatoes, and cream sauce and give it a toss to combine.

Sprinkle with Parmasean Cheese

This can be served warm or as a cold salad.  Try adding 2 cups diced chicken to make a delicious Chicken Primavera.

Salmon Asparagus

Serves Two

1 tablespoon raspberry vinegar
1 tablepoon Gluten-free soy sauce
1 1/2 teaspoon Honey
1 1/2 teaspoon arrowroot
2 4-ounce wild caught salmon planks, skinned
pinch salt
1 teaspoon coconut or grapeseed oil
8 ounces asparagus, trimmed and cut into 2-inch lengths
1 teaspoon minced peeled fresh ginger
1/2 cup fresh raspberries (opt)
1 cup hot cooked brown rice

1. Whisk together vinegar, wsoy sauce, honey and cornstarch in small bowl until smooth
2. Cut salmon fillets crosswise into 1/2-ince slices.  Sprinkle with salt
3. Heat wok or large deep skillet ovr high heat untill hot.  Add oil and swirl to coat pan.  Add salmon and stir-fry until just opaque in center, about 3 minutes; transfer to plaqte.  Add asparagus and ginger; stire-fry until tender crisp, about 2 minutes.
4. Return salmon to wok.  Re-whisk vinegar mixture; add to wok and stir-fry until sauce bubbles an thickens, about 1 minute. 
5. Stir in raspberries just before serving.

Beef Refried Rice

2 tablespoons coconut or grapeseed oil
1 large egg
1/2 cup broccoli florets and stems cut in 1/4-inch rounds
1/2 cup bean sprouts
1/2 cup leftover beef, from Crispy Orange beef recipe
2 cups cooked rice
3 tablespoons guten free soy sauce or tamari
Black pepper
1 green onion, thinly sliced

In a large wok or skillet over medium heat add  talbespoon oil.  Whisk the egg in a small bowl and pour into the hot pan.  Cook, stirring until set.  Remove from pan to a plate and set aside.

Return the pan to the stove over high heat and add the remaining oil.  Add the broccoli and bean sprouts.  Stir-fry until heated through, about 1 minutes.  Stir in the beef, rice and soy sauce.  Season with pepper, to taste, and add the cooked egg.  Toss and cook the mixture until hot, about 2 minutes.  Transfer to serving dishes and garnish with sliced onion.

Crispy Orange Beef with Broccoli

3 cups white rice
1 1/4 pounds beef chuck steak
1/2 cup coconut oil
1/4 cup tapioca Starch or Arrowroot
3/4 cup orange marmalade
1 tablespoon chopped garlic
2 tablespoons pure apple cider vinegar
1 tablespoon peeled and chopped ginger
2 tablespoons gluten free soy sauce or tamari
1/2 cup orange juice
1 head broccoli, cut into florets, stems sliced into 1/4-inch rounds

1. Cook the rice according to package directions.  Reserve 2 cups cooked rice for the Beef Fried Rice later in the week.
2. Thinly slice the steak, about 1/4-inch thick, across the grain.  cut the slices into 3-inch strips.
3. Heat the oil in a wok or large skillet over high heat.  Toss the beef in the starch and shake off excess.  Fry the beef in 2 batches in the hot oil, turnig once, until crispy and golden, about 2 minutes on each side.  Remove the beef from the pan and set aside on paper towel linedplate.  Carefully drain the oil from the wok or skillet.
4. In a medium bowl add the marmalade, garlic, vinegar, ginger, soy sauce and juice.  Whisk until well combined.  Add to the wok, over high heat and cook for 2 minutes.  Stir in broccoli, reserving about 1 cup for Beef Fried Rice later in the week.  Cook the broccoli unti slightly tender and the sauce is thick, about 3-5 minutes.  Stir in the beef.  Serve immediately with the whit rice.

Tomato Basil Soup

Easy Slow Cooker Recipe - makes 4 servings

1 (14 oz) cans diced tomatoes, with juice
1/2 cup finely diced celery
1/2 cup finely diced carrots
1/2 cup finely diced onions
1/2 tsp dried oregano
1 1/2 tsp dried basil or 2 tablespoons fresh basil
2 cups chicken broth
½ bay leaf
1/4 cup gluten-free flour
1/2 cup Parmesan cheese
1/4 cup butter
1 cups whole milk (or half and half for a richer soup)
3 ounces cream cheese, diced
1/2 tsp salt
1/8 tsp black pepper

1. Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a slow cooker.
2. Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
3. About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed milk and cream cheese, salt and pepper. Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don’t be afraid to always season to taste at the end).
4. Cover and cook on LOW for another 30 minutes or so until ready to serve.

Spinach, a Healthy Versitale Ingredient

.

Fresh spinach is great in salads, pasta, soups, dips and more.  It's a healthy addition to so many delicious meals and is great raw or cooks.  Spinach is full of important nutrients; folate, vitami E and lutein. 

Folate works in the production of new cells, especially red blood cells.  Vitamin E acts as an antioxidant and scientists believe that it plays an important roll in immune function, DNA repair, the formation of red blood cells and vitamin K absorption.  Lutein may be able to reverse some of the symptoms of age-related macular degeneration.

Chicken & Spinach Soup with Fresh Pesto

2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided

1/2 cup carrot, diced

8 ounces boneless, skinless chicken, cut into bite size pieces

1 large clove garlic, minced

5 cups reduced-sodium chicken broth

1  teaspoons dried oregano

6 ounces spinach, coarsely chopped

1 15-ounce can cannellini beans or great northern beans, rinsed

1/4 cup grated Parmesan cheese

1/3 cup lightly packed fresh basil leaves

Freshly ground pepper to taste

1. Heat 2 teaspoons oil in a large saucepan or Dutch oven over medium-high heat. Add carrot (or bell pepper) and chicken; cook, stirring frequently, until the chicken begins to brown, 1 - 2 minutes. Add garlic and cook, stirring, for 1 minute more. Stir in broth and oregano; bring to a boil over high heat. Reduce the heat to a simmer.
2. Add spinach and beans to the pot. Cook for 5 minutes to blend the flavors.
3. Combine the remaining 1 tablespoon oil, Parmesan and basil in a food processor (a mini processor works well). Process until a coarse paste forms, adding a little water and scraping down the sides as necessary.
4. Stir the  pesto into the pot. Season with pepper. Heat until hot.

Recipe adapted from www.eatingwell.com

Fiery Scallops & Bok Choy over Cello Noodles

serves 2

1/2 pound sea scallops
1 tablespoon arrowroot
1 tablespoon grated, peeled, fresh ginger
Grated zest of 1/4 organic orange
1.4 cup chicken broth
2 tablespoons orange juice
1 1/2 teaspoon gluten free soy sauce or tamari
1 teaspoon honey
1/4 teaspoon red pepper flakes
3 ounces broccoli florets
3 ounces baby bok choy cut into 1-inch pieces
1 1/2 teaspoon white wine

Cello noodles cooked according to package directions

1. Toss together scallops and 2 teaspoons arrowroot, ginger and orange zest in zipper bag until scallops are evenly coated.
2. Whisk togehter remaining arrowroot, broth, orange juice, soy sauce, honey, and pepper flakes in small bowl until smooth.
3. Add 2 teaspoons coconut oil to wok or skillet and set over med-high heat.  Add scallop mixture and stir-fry until scallops are just opaque in center, about 3 minutes then transfer to plate.
4. Add broccoli, bok choy, and wine to skillet.  Cooke, covered, until crisp-tender, about 3 minutes.  Re-whisk broth mixture.  Return scallops to wok along with broth mixture.  Stir-fry until suace bubbles and thickens, about 1 minute.

Serve with steamed snap peas.

Italian Frittata

• 2 teaspoons olive oil
• 1/3-1/2 pound mild Italian Sausage, cooked
• 1 potato, diced
• 1/3 cup onion, sliced
• 2 tablespoons red bell peppers, chopped
• 1/3 cup spinach leaves, lightly chopped
• 1 small roma tomato, diced
• 3 farm fresh eggs
• 1/4 cup milk
• 2 tablespoons grated parmesan cheese
• 1/4 teaspoon salt
• 1/8 teaspoon pepper 

1. Preheat broiler. Heat 6 inch cast iron skillet with 1 teaspoon oil on stove.
2. Add onion, pepper, sauté over medium heat 3 minutes.
3. Meanwhile beat eggs, milk, seasonings in bowl or large measuring cup.
4. Add potatoes to pan salt and pepper to taste, sauté another 4 minutes.
5. Add sausage to pan, sauté another minute.
6. Turn down heat to medium low, add other tbsp oil, pour in egg mixture, sprinkle spinach on top.
7. Cover and cook 5 minutes.
8. Remove lid, with rubber spatula, loosen egg from sides of pan.
9. Sprinkle tomato, cheese on top.
10. Place under broiler about 6-8 inches from heat, broil 3-5 minutes, until slightly brown and bubbly.
11. Cut into wedges.

Asparagus, Ham and Mushroom Frittata For Two - Or so

serves two

Olive Oil
4 ounces Asparagus, woody ends trimmed off and cut into 2-3 inch pieces
2 ounces diced ham
1 ounce sliced bella mushrooms
1 small clove minced garlic
4 eggs – beaten (season with salt and pepper if desired)
1/4 cup shredded Colby Jack Cheese
2 tablespoons shredded Parmesan Cheese

In an 8 inch cast iron skillet add a few drizzles of olive oil. Add asparagus and gently sauté over medium heat for about 3 minutes.  Add ham, garlic and mushrooms and continue to saute, stirring often for another 2 minutes.

Pour beaten eggs over asparagus, sprinkle in cheddar cheese and let cook till set around the edges but still liquid in the center. When this happens sprinkle parmesan cheese on top and put in oven under high broiler setting (I have an electric oven so if you have gas oven I would just set the oven to 450 degrees.) Once set, about 7 minutes, take out of oven and using a spatula gently slide it out of the pan onto a plate and enjoy.

Adapted from a recipe by Nutmeg Nanny

Easily tripple or double for your family.  If you are using a 12 inch skillet, tripple the recipe.

Easy Gluten-Free Skillet Lasagna

4 servings (divide in half for just two)

8 ounces Quinoa Rotini or Fusilli ( or whole grain pasta, if  you are not gluten intollerant)
1 tablespoon extra-virgin olive oil
1 cup chopped onion
4 small cloves garlic, slices
8 ounces sliced baby bella mushrooms
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon Italian Seasoning
8 ounces ground beef  (opt)
1 14-oz can diced tomatoes
8 cups baby spinach (or big spinach, ribbon cut)
1/2 teaspoon crushed red pepper (+ or -)
3/4 cup full fat ricotta cheese

1. Cook pasta according to directions, drain
2. Brown Sausage
3. Heal oil in large skillet over medium heat.  Add onion and cook until soft, about 3 minutes.  Add mushrooms, sat and pepper, stirring, until the mushrooms release their liquid, 4-6 min.  (if there is lots of liquid in your pan drain off)
4. Add tomatoes, spinach, garlic and red pepper.  Increase heat to med-high; cook, stirring occasionally until the spinach is wilted, about 4 minutes.
5. Toss the sauce with the pasta and divide among 4 bowls.  Dollop each serving with 3 tablespoons of ricotta.

Any Time Fritatta

This frittata is perfect for any meal and is extremely budget conscious.  It’s also an excellent way to use leftover ham.

1 cup broccoli florets
3/4 cup fresh baby bella mushrooms
2 green onions
2 cloves garlic
1 tablespoon butter
1 cup cooked ham (or bacon)
8 eggs
1/4 cup water
1/4 cup Dijon mustard
1/2 teaspoon Italian seasoning
1-1/2 cups sharp cheddar cheese
1/2 cup fresh tomato

Preheat oven to 375°

If you’re using fresh broccoli, clean and cut the heads into florets. Wash and chop the tomato, slice the mushrooms and onions. Finely chop the garlic cloves. Cube the ham, grate the cheese.

Add the butter to a skillet over medium heat and sauté the broccoli, mushrooms, onions and garlic until tender. Add the ham and heat through. Remove the skillet from the heat and cover to keep warm.

In a large bowl beat together the eggs, water, mustard and Italian seasoning until foamy. Add to the mixutre in your skillet.

Bake for 25 – 30 minutes or until a knife inserted in the center comes out clean.

This dish is perfect frozen prior to cooking.  It can be thawed and cooked for another meal, which is what we did since there are just the two of us.  You will probably have to adjust the cooking time.  Simply pour the amount you have decided to freeze into a zipper bag, label and freeze.  You can also simply use half of the above and a smaller skillet and just cook enough for two.

Great Served with a Salad!

Yield: 4 – 6 servings.

Monday This 'n That

Available this week at Grandma Farmers Garden
Grandma Farmer uses all organic pratices but is not a certified farm near Nebraska City, Nebraska.

Farm Fresh Eggs, fed Organic Grains, Kelp, Alfalfa Leaves. Cage Free, plenty of outdoor exercise.  Picked up at the farm $3.00 a dozen

Picking This Week: Baby Turnip Greens 4-oz $2, Rhubarb $3 a pound, Chives (regular or garlic), Oregano, Sage, Cilantro, Mint and Lemon Balm all $2 an ounce, Lettuce Blend 4-oz $2.75, Arugula 4-oz $2.75, Spinach 4 oz $2.75
Red Russian Kale 4-oz for $2.75
Now available: Clumps of 5-6 fans Daylilies $6 a clump.

CONTACT ME for pick-up. We drive to Omaha every day so meeting at the Bellevue Medards or Walmart is possible.

Planting This Week In Grandma Farmers Garden

We have set the tomatoes and peppers in the garden and massive mulching occured this weeked and will continue this week to conserve moisture.  We had a very large order from the folks at www.nebraskafood.org this week that will move some of the produce out.  All the green onions were/are pulled.  A new group of green onions have been planted.  We are also experimenting with seeding green onions directly into the garden.  More lettuce, Argula, spinch, beets, cucumbers and two beds of green beans have been planted. 



We are working on the Rose bed that also has our kitchen herbs and garlic planting in the beds.  This keeps me from running all the way to the garden while I'm cooking and the garlic keeps bad bugs on the roses a bay.

Sautéed Chicken & Asparagus

We are concentrating on the healthiest low carb, gluten-free dishes I can find using ingredients as they come out of the garden, for two people.  This week is probably the last week we'll be picking asparagus.  The asparagus came out of the garden a month early like everything else this year.  This was great grain free, but a Quiona Pilaf would have been a great combo. Stir Fried Chicken with Asparagus alone just 275 calories.

Prep and Cook Time: 15 minutes Ingredients: 1 medium onion, cut in half and sliced medium thick 3 medium cloves garlic, pressed 1 teaspoon coconut oil 1 tablespoon chicken broth 1  tablespoon minced fresh ginger 1 large boneless, skinless chicken breasts, cut into 1 inch pieces 1/2 pound asparagus, cut into 1-inch pieces (about 2 cups when cut) 1/2 large red pepper, juliened 2  tablespoon gluten-free soy sauce 1  tablespoon gluten-free rice vinegar pinch red chili flakes salt and white pepper to taste

1. Cut onion and mince garlic and let both sit for at least 5 minutes.
2. Heat 1 tablespoon broth and oil in a 12-inch stainless steel skillet. Sauté onion in broth for about 2 minutes over medium-high heat, stirring constantly.
3. Add ginger, garlic, chicken, and continue to sauté for another 3-4 minutes, stirring constantly.
4. Add asparagus, pepper, soy sauce, vinegar, and red chili flakes. Stir together and cover. Cook for another 2-3 minutes. This may have to cook for an extra couple minutes if the asparagus is thick. Season with salt and pepper to taste

This Weeks Bible Reading

Reading Through the Bible In a Year
We are again attempting to read through the Bible this year. Just joining us or did you get behind? No matter and no need to play catch-up. Start where you are today and go forward.

Monday: Mark 11:27-33, 2 Cor 6, Psalms 101, 1 Samuel 15-16
Tuesday: Mark 12:1-12, 2 Cor 7, Psalms 102, 1 Samuel 17-18
Wednesday: Mark 12:13-27, 2 Cor 8, Psalms 103, 1 Samuel 19-20
Thursday: Mark 12:28-34, 2 Cor 9, Psalms 104, 1 Samuel 21-23
Friday: Mark 12;35-44, 2 Cor 10, Psalms 105, 1 Samuel 24-25
Saturday: Mark 13:1-13, 2 Cor 11:1-15, Psalms 106:1-23, 1 Samuel 26-28
Sunday: Mark 13:14-31, 2 Cor 11:16-33, Psalms 106:24-48, 1 Samuel 29-31

We also like to read a Proverb a Day corresponding to the day of the month.  This month I am memorizing Psalms 32

You Decide...........

  Sprinkling Splenda on an ant hill is a great way to kill ants and now I know why!

"The researchers who developed sucralose, also known as Splenda, originally started out in an attempt to create an insecticide. An assistant (obviously a genius) who was asked to test the compound mistakenly thought he was being asked to taste it. The rest, as they say, is food-industry history." - Gedgaudas

Make This Cheap, Nontoxic Herbal Floor Cleaner!

Mix 1 cup pure apple cider vinegar (the real stuff) and a few drops essential oil (lavender or rosemary work well) into 1 gallon warm water.  Apply with a mop or washrag, and rinse off with clean water.  If floors need extra cleaning, try adding 1/2 cup borax or baking soda to the recipe.

Bok Choy

Bok Choy aka as Chinese Cabbage contains a high amount of Vitamin A per 4 oz. serving - about 3500 IU. Bok Choy also contains approximately 50 mg of Vitamin C per 4 oz. serving.

We have Bok Choy coming out of the garden now so it spurred me to look for a recipe for it's use.  I found one that turned out to be exceptionally yummy!  It was also a quick meal (less than 30 minutes) that I made, primarily, it in one skillet.  The vegetables can be prepped the night before if you know you are going to be busy the night of serving. I also used thawed (in refrigerator) pre-cooked shrimp and skipped #1 below.

Spicy Shrimp with Bok Choy and Rice
This recipe has been modified to serve 2 people and can easily be multiplied to serve more.

1 1/2 teaspoon Coconut Oil
6 ounces medium shrimp, peeled and deveined
1/2-3/4 cup juilened carrots
2 baby bok choy, halved lengthwise (can use a ribbon cut if you prefer)
3 green onions, cut into 1 1/2-inch lengths (include some greens)
1 tablespoon grated, peeled, fresh ginger
1 large clove garlic, minced
1/3 cup jasmine rice
1 cup homemade chicken stock/broth
1 1/2 teaspoon gluten-free soy sauce
1/4 teaspoon red pepper flakes.

1. Heat 3/4 teaspoon coconut oil in skillet over med-high heat.  Add shrimp and cook, turning often, until just pink (about 3 minutes-don't over cook).  Remove to bowl and reserve.
2. Add 3/4 teaspoon coconut oil to skillet.  Add carrots, bok choy, onions, ginger and garlic.  Cook, stirring frequently, about 1 minute.  Add rice and continue to cook, stirring for another minute.
3. Meanwhile bring broth, soy sauce and red pepper flakes to low boil in seperate pan.  Add boiling water to skillet with vegetables and rice, stir together, reduce to simmer, cover and cook for about 16 minutes, add shrimp and stir.  Continue cooking another 4 minutes until liquid is absorbed and rice is tender.  You may need to raise heat after 20 minutes, remove lid and cook off any remaining liquid after rice is tender.