David and I bought a new vacuum! Our other one pooped out on us, so we cashed in our piggy bank and this beauty only cost us $20. It’s nice and lightweight (for the stairs) and the handle can be raised and lowered so it doesn’t take up much space (always a plus) and it sucks up all the junk on the floor.
David and I are also in cooking mode. A few weeks ago we starting going gluten free. We’ve cleaned out almost all of the contraband from the cabinets and refrigerator and started figuring out what we could eat at our favorite restaurants. Now we’re working on cooking more things at home. Basic stuff was easy, chicken and veggies stuff, but now I’ve gotten started with more involved food.
First attempt and first success! Gluten Free Chicken Pot Pie:
The pie crust comes from Gluten Free Mommy and the filling is a gluten free version of my mom’s recipe. It came out perfectly! The crust tastes a lot like cornbread but has a lighter feel.
Diana’s Gluten Free Chicken Pot Pie
Filling:
1/4 Cup Butter (1/2 stick)
1/4 Cup All Purpose Gluten Free Flour
1 1/4 Cup Chicken Broth (make sure it’s gluten free, or make your own!)
1-1 1/2 Cup Frozen Vegetables (fresh work too, but frozen is easy)
1-1 1/2 Cup Roasted Chicken (I buy a rotisserie chicken from Target and tear it into small pieces)
-In a medium saucepan, melt butter on a medium heat. Stir in AP GF flour and chicken broth, bring to a boil stirring constantly. Remove from heat, stir in vegetables and chicken. Distribute evenly in a greased pie pan.
-For the topping, follow the directions from Gluten Free Mommy, it works perfectly.
-Bake at 425 degrees for 25-30 minutes, or until golden brown.
Yum!
