Success!!

I should have taken a picture of my dinner success tonight.....but we ate it. All. Let me share with you what I made.

Dairy-Free Roasted Red-Pepper Alfredo Sauce with Chicken and Gluten-Free Noodles

1 C Soymilk (I used Almond Milk)
1/3 C Raw, unsalted cashews
1/4 C Nutritional Yeast
3 TBL Tamari or Soy Sauce (I used Tamari)
2 TBL margarine (I used Crisco butter baking sticks)
1 TBL Tahini
1 TBL Fresh Lemon Juice ( I used the stuff in the bottle that I keep in the fridge)
2 tsp Dijon Mustard
1/2 tsp Paprika
1 pinch nutmeg (I omitted this because I detest the flavor of nutmeg)
2-4 Cloves of Garlic (I used 1 1/2 tsp of garlic powder)
Black Pepper to taste.

3 chicken breasts
Gluten-Free noodles

Add all the indredients to a blender and blend until smooth. You can't over blend it, so feel free to blend extra long to get all the lumps out.

I started off by putting only the cashews in the blender and making them powder before I put everything else in. I also added roasted red peppers, but since I didn't have any fresh peppers to actually roast, I used 3 or 4 pieces from a jar of roasted red peppers in oil. I cut up the chicken and cooked it in a pan on the top of the stove with some garlic salt, onion salt, and chili pepper paste. Once the chicken was cooked, I drained it (it was super juicy for some reason) and added the sauce to the pan with the chicken. I turned the heat on super low and waited for my noodles to cook. I did not get a chance to make homemade gluten free noodles like I had planned, so I just used store bought noodles. They were not the greatest, but Alex doesn't seem to care. I did, however, make Blake and I regular noodles for our part of the dinner.

This was so delicious!! Blake went back for seconds and then thirds. If you know my husband at all, you know he is not a big eater. He loved it! I also adored it. I think it could have had to do with the fact that we used to eat alfredo all the time, but since we found out about Alex's allergies, we havn't had anything alfredo-y at all. It was simply fabulous!

I have been messing around with buckwheat flour the last day or so. I made some awesome oatmeal cookie bars and I am going to try buckwheat noodles. I like the taste of the flour, it's just a matter of getting the consistancy correct. I tried to make noodles with Bob's Red Mill all purpose flour, but the aftertaste was so disgusting, I had to throw the entire batch away. Not edible at all. I am hoping to have better results with the buckwheat :) Anyway, I hope all of you had an equally fabulous dinner! Laters!!