I'll say Yes to this Ring!

I love to eat regular food! My goal is to find and create food that regular people will like too.  So I can't help myself but get very excited when I find a long lost love that has come back in it's delicious gluten free version.

Last week I was making our usually Friday night meal of Chicken Nuggets.  I had a fridge full of onions and some extra Rice Krispie mix.  I grabbed my newly acquired mandolin and attempted to make onion rings...though one could argue that they are not rings at all.  They would be right, I am still learning how to use my mandolin.  I got about 3 rings, the rest were more like...strips or chunks.  See exhibit A below.

Not pretty, but still delicious!

Regardless of their shape they were worthy of being called onion rings. I am convinced that I could put that Rice Krispie mix on anything and magic would happen....

And best of all, it was really easy and turned out great!  My onion-hating husband had one and walked away, which meant more for me!

Crispy Gluten-Free Onion Rings- serves as many as you want

1. Slice onions into rings (using a knife or mandolin)
2. Dip onions into oil then into Rice Krispie Mix
3. Place on greased cookie sheet
4. repeat steps 2 & 3 until you have used up all of your onions
5. Cook at 400 degrees for 20-30 minutes (but check frequently & flip, because the thin ones burn)
6. Allow to cool for 5 minutes, then serve.

What's in the Crockpot Tonight?

Currently I have one of our two favorite curry dishes in the slow-cooker.  Today has been a busy day, and as we are still recovering from the busyness of Christmas, a meal in the crock pot was very appealing.
  

Source

So tonight, we are having Durban Style Chicken Curry.  A friend found this recipe in the newspaper of all places and shared it with me- it has been a family favorite since.  

Like the Butter Chicken we serve it over Quinoa, but rice would do too.  This dish is also gluten, wheat, dairy, and egg free, but has been enjoyed by all!

You can find the recipe here.

Notes:   

• If you are very sensitive to gluten, make sure you use a gluten free curry powder, just in case there is some hidden in the various spices, starches, and/or flavorings.
  
  
• I only ever use 3 chicken thighs and shred the chicken before serving.  I find this to be more cost efficient and still satisfying.

• I freeze the leftovers with the leftover quinoa & veggies and send it with my hubby on days that he needs a dinner.