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This was an effort to make something out of what I had in my refrigerator and cabinets so I didn’t have to run to the store.  Honestly, it tasted like something served at a gourmet restaurant!  And it was so easy!  It would be equally as good with beef or any other veggies that are in need of leaving your crisper.

Balsamic Chicken 

•  Canola Oil
• 2 Onions, sliced thinly
• 2 Green Bell peppers, sliced thinly
• 1 lb Chicken (I used tenderloins)
• 3 Cups Chicken Broth
• 1/3 Cup Balsamic Vinegar
• 3 Tablespoons Brown Sugar
• 5 Cloves Garlic, Minced
• 3 Tablespoons Corn or Arrowroot Starch

Instructions

1.  Caramelize onions over low heat.  When they become translucent, add the green peppers.
2. Add Chicken and cook until chicken is browned.
3. Pour in chicken broth and bring to a boil.
4. Combine Vinegar, Sugar, Garlic, and Cornstarch.
5. Pour Vinegar Mixture into pan while stirring.  
6. Cook until thickened.
7. Serve over rice, pasta, or non-dairy mashed potatoes since it makes a lot of sauce.

I needed chocolate today and I was all out of dairy-free chocolate chips (and a Whole Foods trip with two babies is beyond my comfort zone), so I modified a recipe for Chocolate Pudding from The Joy of Cooking.  It turned out great!

Chocolate Pudding

• 2 1 oz squares semisweet Bakers chocolate (dairy free!)
• 0 to 1/4 cup sugar (depending on how sweet you like chocolate)
• 2 Cups milk substitute of your choice (I used almond)
• 3 Tablespoons Corn or Arrowroot Starch

Instructions

1. Melt chocolate squares over low heat
2. Whisk in sugar if using.
3. Whisk in 1 3/4 cup milk and turn up the heat slightly.
4. Mix the remaining 1/4 cup milk with 3 Tablespoons corn starch
5. When the chocolate mixture starts to get hot, add milk/starch mixture.
6. Stir frequently until the mixture reaches your desired pudding texture.
7. Pour into cups and chill in the refrigerator.