Chocolate Mint Meringue Cookies Gluten free

Ingredients:

6 egg whites, room temperature
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 1 /2 teaspoons pure vanilla extract1 teaspoon mint extract
1/4 cup unsweetened chocolate cocoa
1/2 cup granulated sugar

Piping bag with star tip (optional)

Preparation:
Preheat oven to 250 degrees F. Line cookie sheets with parchment paper.
In a small bowl, combine the 1/4 cup cocoa and sugar together; set aside.
In a large bowl using electric mixer, beat egg whites until foamy/frothy. Add salt, cream of tartar, and vanilla and mint extract while beating. Add sugar slowly until peaks begin to form. Slowly add cocoa while peaks finish forming.
Drop batter by tablespoonfuls or Pipe in 2inch circle leaving 1 inch between each.
Bake 90 minutes. Remove from oven and let cool. Do not touch during cooling as cookie is soft. Store in a tightly covered (airtight) container.

Creamy Chicken Lentil Rice Gluten Free

Creamy Chicken Lentil Rice (Gluten free!)

• Ingredients:

2 cups brown rice
5 cups water
1/2 cup lentils
3 chicken bouillon cubes
1/4 cup cooked shredded chicken
Salt and pepper
Creamy cheese sauce (recipe below)

Place rice bouillon cubes and water in sauce pan. Bring to Boil on med high. Add lentils when only 1 cup of water remains. Cover and reduce heat to medium. When water has boiled off remove from heat. Add cheese sauce and chicken. Salt and pepper to taste.

• Cheese sauce:

1 cup 1% milk
1 tbs tapioca starch
1/2 cup finely shredded cheese.

Heat milk on medium stirring continuously. Add tapioca starch when milk become warm. When milk is hot but not boiling add cheese a little at a time stirring continuously. when all the cheese has been added reduce heat to low sir for 1 minute. Remove from heat and let sauce thicken.