The Watson Family GLUTEN FREE Recipe Book

Ingredients:

• 1 Tbs olive oil
• 1/2 medium onion, finely chopped
• 1/2 medium red pepper, finely chopped
• 1/2 medium green pepper, finely chopped
• 1 clove garlic, minced (1/2 tsp)
• 1 tsp cumin
• 1 tsp dried thyme, or 1 Tbs fresh
• 2 bay leaves
• 1 tsp canned chipotle chilies, minced with sauce
• 2 (15 oz) cans cooked black beans, rinsed and drained well
• 1 cup water
• 1 cup coconut milk
• 1 tsp lime juice
• salt to taste
• 2 scallions, finely chopped
• 1/2 cup finely chopped fresh cilantro

Ingredients:

• 3/4 cup bottled green salsa
• 1/4 cup unsweetened coconut milk
• 1 green onion, chopped (2 Tbsp.)
• 1/2 tsp finely shredded lime peel
•  Tbsp. lime juice
• 1 Tbsp. chopped fresh cilantro
• 1 Tbsp. chopped fresh mint
• 1 tsp. green curry paste
• 1 tsp. grated fresh ginger
• 1 tsp. soy sauce (buy gluten free)
• 1 clove garlic, minced
• 4 skinless, boneless chicken breast halves (1 1/4 lb. total)
• chopped mango
• chopped cucumber
• fresh mint (opt.)

1. For marinade, in a blender, or food processor, combine salsa, coconut milk, onion, lime peel and juice, cilantro, mint, curry paste, ginger, soy sauce, and garlic.  cover; process until nearly smooth.  Remove 1/3 cup to drizzle; cover and chill until serving time.  Place chicken in large resealable plastic bag set in bowl.  Pour remaining marinade over chicken; seal bag.  Marinate in refrigerator for 1-2 hours, turning bag occasionally.  Drain chicken; reserve marinade.
2. For a charcoal grill, grill chicken on rack of an uncovered grill directly over medium coals for 12-15 min. or until chicken is no longer pink (170* F), turning once and brushing with reserved marinade halfway through grilling.  (for gas grill, preheat grill, reduce heat to medium.  cover; grill as above.)  Serve with mango and cucumber.  Drizzle with reserved 1/3 cup marinade mixture.  Garnish with mint.

Ingredients:

• 3 cups warm water
• 2/3 cups lemon juice
• 1/2 cup sugar
• 2 Tbsp. coconut beverage flavoring syrup or cream of coconut
• 1/2 cup frozen unsweetened blueberries
• 1/2 cup frozen red raspberries
• 1 small fresh carambola (star fruit), thinly sliced crosswise
• ice cubes

1. In a large bowl, combine water, lemon juice, sugar, and coconut syrup.  Stir until sugar is completely dissolved.  Cover and refrigerate for 4-24 hours.
2. To serve, transfer lemon mixture to a serving bowl or pitcher.  Add blueberries, raspberries, and carambola (star fruit).  Serve over ice cubes.