this post is sponsored by rachael ray's nutrish. the thoughts and opinions are my own.
i have been eating gluten free for six months now. it is not by choice or because of a fad diet (no judgment, just not for me.) my doctor put me on it so see if it could help with a recent medical diagnosis. so, begrudgingly, i have given up all the wonderful things i love about bread. while i'm not completely healed, my migraine headaches went from two or three a week down to about one a month. that's pretty miraculous. so, i'm continuing on the gluten free road.
DISH is available in two flavors, beef and brown rice recipe with veggies and chicken and brown rice recipe with veggies and fruit. i have to admit, it was the best looking dog food i think i've ever seen and i know that the apples, farm-grown potatoes, carrots and peas all have huge health benefits to our pets...and to me and my kiddos too. if i'm going to take the time to make healthy, delicious meals for my family, the least i can do is include some of that food love for my pets. rachael ray makes it easy to do just that.
gluten free french spring chicken pot
from rachael ray's kitchen
2 onions, one halved and one chopped (or one halved and one bag of frozen chopped onions)
1 bay leaf
3 tablespoons butter
1 baking potato, peeled and cut into small cubes
2 carrots, peeled and cut into small cubes (i just bought a bag of sliced carrots)
3 small ribs celery, cut into small cubes
1/3 pound white mushrooms, quartered
1/3 pound thin green beans cut on an angle into one inch pieces
salt and pepper
2 tablespoons gluten free flour
1/2 cup dry white wine
1 1/2 cups chicken broth
1/2 cup frozen peas
3 tablespoons fresh tarragon, chopped
2 tablespoons dijon mustard
1/3 cup heavy cream
gluten free bread for dunking
in a large, heavy pot or dutch oven filled with simmering water, cook the chicken, halved onion and bay leaf until cooked through and tender, 15-20 minutes.
transfer the chicken to a cutting board and cut into bite-size pieces or, using two forks, shred in a bowl.
wipe out the pot, add the butter and melt over medium heat. one vegetable at a time, stir in the chopped onion, potato, carrots, celery and mushrooms. cover the pot, lower the heat and cook until softened, about 5 minutes. add the green beans and season with salt and pepper. sprinkle the gluten free flour into the pot and stir for one minute. stir in the wine, scraping the browned bits from the bottom of the pan, and cook until slightly reduced, about one minute. stir in the chicken broth and bring to a simmer. stir in the peas, tarragon and mustard and simmer for 5 minutes.
add the chicken to the vegetables. stir in the cream and heat through. serve with gluten free bread.
about rachael ray nutrish
in 2007, with the help from pet nutrition experts, rachael ray created nutrish super-premium food and treats for dogs inspired by recipes from her own kitchen. in 2014, the brand grew into the world of cat food. whether intended for dogs or cats, nutrish recipes are made with simple, wholesome ingredients like real meat or fish, and do not contain poultry by-product meal or fillers.
rachael's personal proceeds go to rachael's rescue which was created to help shelter pets in need. to date, she has donated over $10 million. this money has gone toward food, medical supplies and treatments for those unfortunate animals. all of the rachael ray nutrish products are available where you shop for your family's groceries, making specialty recipes accessible and convenient for every pet parent.
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