I really like teriyaki sauce. I used to really like the one Soyaki from Trader Joe’s and while there are some gluten-free teriyaki sauces available, there aren’t any that aren’t too sweet and with the chunks of garlic and ginger. To remedy this random and very specific teriyaki craving, I decided to make my own! And as far as I can remember this was a pretty close replica of the teriyaki sauce I’ve been missing.
I also recommend baking your meatballs. Baking them makes way less of a mess to clean up and it’s healthier than frying them too. I served my meatballs with brown rice and spinach sautéed with garlic. The teriyaki sauce was fantastic with the rice and spinach as well as the meatballs.
Asian Turkey Meatballs with Gluten Free Teriyaki Sauce
For the Meatballs:
- 1 1/4 pound extra lean ground turkey
- 1 large carrot, shredded
- 4 green onions, thinly sliced
- 1/4 cup cilantro, finely chopped
- 1 1/2 cup gluten-free breadcrumbs
- 1! teaspoon sriracha or asian chile sauce
- 1 egg
For the Sauce:
- 1/2 cup gluten free, low sodium tamari or soy sauce
- 1/4 cup water
- 2 Tablespoons rice vinegar
- 3 Tablespoons honey
- 3+ cloves garlic, minced
- 1 inch knob of fresh ginger, minced
- 1/2 teaspoon cornstarch
- 1 Tablespoon water
For the Meatballs:
- Heat oven to 350F.
- In a large bowl, combine turkey, carrot, green onions, cilantro, breadcrumbs, chile sauce and egg. Gently mix to combine and form into 1 to 1 1/2 inch meatballs.
- Place meatballs on a parchment lined, rimmed baking sheet. Bake at 350 degrees for 25-30 minutes until meatballs are cooked through.
For the Sauce:
- Combine all the ingredients for the sauce, except for the cornstarch and last tablespoon of water, in a saucepan on medium heat until the sugar is dissolved. When sugar is dissolved, mix 1/2 tablespoon cornstarch with 1 tablespoon water. Heat sauce on medium high heat and add cornstarch water mixture. Simmer until thickened
My wonderful friend Andrea introduced me to this meal when I was visiting her and her husband in DC last summer. It was love at first bite. She also introduced me to my first food blog (Smitten Kitchen), so I really have a lot to thank her for. This recipe also happens to be from Smitten Kitchen (did everything just come full circle?).
This meal is one of my all-time favorite summer time dishes. The ingredient list and instructions might look a bit long and daunting, but once all the chopping and slicing is finished, it’s pretty easy to get together. I will be quite honest and admit there are a few things in here that I would never be caught eating by themselves (I’m looking at you cucumbers!), but put them all together with some peanut sauce, cilantro, and lime, it’s hard not to like everything in this meal.
Despite my reservations about cucumbers (and bell peppers too), I left the recipe nearly all the same, except for using chicken breasts and all gluten-free ingredients. I also used more cilantro than mint and basil, but that’s just because I love cilantro (I’m lukewarm on basil and barely acquaintances with mint). Luckily, just about everything in this recipe can be adjusted to every individual taste. When you serve this delicious meal up, it’s kind of like a noodle-taco bar scenario. Everything is prepared separately and you get to pick and choose what you do and don’t like, which makes it good for a small crowd. And I am happy to report that this meal is one that gets better with age. The leftovers are even better than the original meal!
Cold Rice Noodles with Peanut-Lime Chicken
Make the dipping sauce:
- Whisk ingredients in a small serving bowl, making sure to dissolve the sugar. Leave to ripen for 15 minutes. Refrigerate any extra and use within a few days.
Make the peanut dressing:
- In a blender or food processor, puree all ingredients to a smooth sauce, about the thickness of heavy cream. Pour into a serving bowl.
Marinate the chicken:
- Stir together 1/2 the dipping sauce and 1/3 the peanut dressing (you can eyeball this) in the bottom of a low-sided bowl or dish. Add the chicken to the mixture and toss to coat. Let marinate at least 15 minutes.
Cook the noodles:
- Bring a large pot of water to the boil, then turn off the heat. Add the rice vermicelli and soak for 7 to 8 minutes. (Package directions may vary; check for doneness by tasting.) Drain when noodles are al dente, and cool under running water. Fluff and leave in strainer to drain well.
Cook the chicken:
- Grill the chicken on an outdoor grill, a stove-top grill pan, or run under the broiler until nicely browned, about 3 to 4 minutes a side. Let cool slightly, then chop roughly into 3/4-inch pieces.
- At this point, you can place everything on a large serving platter, with piles or small bowls for noodles, vegetables, chicken, the dressing and marinade and toppings (peanuts, herbs) and let your family and friends put it together in their own bowls as they wish.
- Or, you can assemble it for everyone as suggested:Toss vegetables with 1 tablespoon dipping sauce in a small bowl. Divide the cooked noodles among 4 to 6 bowls. Top each bowl equally with vegetable mixture and chopped chicken. Toss each bowl with 2 teaspoons of each the dipping sauce and dressing, or more to taste (we wanted more). Add the herbs, peanuts and scallions to each bowl and serve with additional dressing and dipping sauce on the side.
Sticking with this week’s loosely Asian inspired theme, this is a fairly quick , easy and very delicious recipe.
The shrimp stir-fry makes for a quick meal and is great for a weeknight meal. These shrimp are absolutely delicious. I thought the shrimp and their sauce was the perfect topping for the fried rice, but noodles or even a salad could work just as well. I used this recipe to clean out my vegetable door. I just used whatever I had on hand, but you can use any veggies you want.
Drunken Shrimp with Veggie Fried Rice
Shrimp adapted from this recipe from Chow.
For the Rice:
- 2 Tablespoons sesame oil
- 1 large onion (I used 1/2 red and 1/2 white to clean out the fridge)
- 3 garlic cloves, minced
- 2 carrots, peeled and diced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1/2 cup frozen peas, defrosted
- 10 green beans or snap peas, chopped
- 2 cups cooked brown rice
- 2-3 Tablespoons gluten-free Tamari
- 1 Tablespoon rice vinegar
- 3 green onions, finely sliced
- 1/2 teaspoon toasted sesames
For the Shrimp:
- 3 Tablespoons low-sodium gluten-free Tamari sauce
- 4 garlic cloves, minced
- 1 jalapeño pepper, stemmed (seeded if you don't like spice) and thinly sliced
- 2 Tablespoons cilantro, finely chopped
- 1 lime, juiced
- 1 Tablespoon olive oil
- 12 jumbo shrimp, peeled and deveined
- 1 lemongrass stalk, tough outer layer removed and cut into 4 pieces
- 1/4 cup vodka
For the Rice:
- Preheat a large skillet or wok to medium heat. Add sesame oil. When oil is heated onion, garlic, bell peppers, peas and carrots and sauté until tender.
- Add the rice to the veggie mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Top chopped green onions and sesame seeds and serve.
For the Shrimp:
- Place the soy sauce, garlic, jalapeños, cilantro, lime juice, oil, and sugar in a shallow dish and stir to combine. Add the shrimp and lemongrass and stir to coat. Let marinate for 10 minutes at room temperature.
- Heat a large frying pan over high heat until hot, about 3 minutes. Add the shrimp mixture and cook until the shrimp are bright pink, about 3 minutes. Remove from heat and carefully add the vodka. Return the pan to high heat and cook for 1 minute more or until the alcohol smell has dissipated. Remove the lemongrass pieces and serve the shrimp and sauce over rice.
Posted in Cooking, Fish, Food, Gluten-free, Recipes, Side Dish
Tagged gluten free, recipes, rice, shrimp, side dish, vodka
I have a tendency to buy things in bulk. It’s next to impossible to say no to three pounds of baby spinach at Costco for under 4 bucks. The only downside is three pounds of baby spinach is a lot of baby spinach. So in another effort to clean out the fridge, I have attempted to add spinach to everything. This isn’t a recipe so much as it is an idea of flavor combinations and the possibilities are really endless.
I really love this dressing, especially when paired with the sweet mandarins. It was a great combination. I also found this salad to be surprisingly filling. It made for a great lunch. I think the addition of grilled chicken or shrimp would easily make it into a wonderful dinner. If I was to make this salad again, I think adding crumbled feta and dried cranberries would be delicious. Strawberries, granny smith apples, or pecans would also be good substitutes (or additions too).
Posted in Food, Gluten-free, Recipes, Salad, Vegan, vegetarian
Tagged gluten free, onions, oranges, recipes, salad, spinach, vegan, vegetarian
This week I am sharing some of favorite brunch recipes. I absolutely love brunch and summer weekends seem to just demand them. These recipes don’t demand too much cook and can mostly be prepared ahead to time, which gives you more time to relax, enjoy your weekend and enjoy some extra mimosas with your friends.
This frittata is pretty much perfect if you ask me. It’s easy to make, it can help you clean out your vegetable drawer and it reheats wonderfully. I just used the vegetables I had on hand, but you can add just about anything you want to this frittata. Broccoli, bell peppers, jalapeños or fresh herbs, like basil or chives, would all be great additions.
- 1 Tablespoons olive oil
- 1 onion, diced
- 1 bunch green onions, chopped
- 2+ cloves garlic, minced
- 6+ large mushrooms, cleaned and sliced
- 1 tomatoes, chopped with seeds removed
- 1 cup baby spinach, roughly torn or chopped
- 1 cup shredded cheese (I used extra sharp cheddar)
- 6 large eggs
- salt and freshly ground black pepper, to taste
- Heat the oven to 375 degrees F. Grease a baking dish (I used a 9 inch pie dish).
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onions and sauté until beginning to brown. Then add the green onions, mushrooms and garlic and cook until mushrooms begin to soften, about 5 minutes. Add tomatoes and spinach. Sauté for an additional 1 to 2 minutes or just until the spinach is wilted. Season the vegetables with salt and pepper.
- In a medium bowl, beat together the eggs, cheese, salt, and pepper.
- Finish cooking in the oven for 25-35 minutes, until the eggs have completely set in the center.
Posted in Breakfast, Cooking, Food, Gluten-free, Recipes, vegetarian
Tagged breakfast, brunch, cooking, food, gluten free, mushrooms, onions, recipes, spinach, tomato, vegetarian
I have said it before, and I will say it again, brunch is my favorite meal. It’s really just great. When it comes to breakfast foods, I kind of have an aversion to sweet and bready things and egg dishes can get a bit boring*, but if I’m at brunch, it means I can totally order a salad at 9 in the morning and it’s not weird. This salad is perfect for brunch or lunch or dinner. I would eat it for any meal really.
Wedge salads are one of my favorite salads and this is such a delicious spring twist on a traditional wedge salad. I was able to get all the ingredients at my farmers market, which made it feel even more seasonally appropriate. The flavors in this salad also worked really well together. I really like the vinaigrette dressing instead of a traditional blue cheese or ranch, which would have been way too heavy for this salad. The blue cheese crumbles gave the salad a bit of creaminess and tanginess, so you really don’t miss the traditional dressing at all. This was my first time trying radishes and I was hoping that they would be a bit more peppery, they were still a good addition to the meal.
Next time, there is only one thing I would do differently. I would make sure to cut the radishes and carrots as thinly as possible. Even though I used a mandoline to cut them this time, they were still quite thick (my fingers and I don’t have the best track record with the mandoline, so I try not to mess around with it too much) and it made them a bit difficult to chew compared to the rest of the ingredients. I think the carrots would probably be best done thinly with a vegetable peeler and maybe the radishes too.
* – there is one brunch dish and only one brunch dish that combines sweet, bready and eggy that I absolutely love and I’ll be posting it later in the week. Trust me, it is definitely worth the wait!
Spring Wedge Salad with Carrots, Radishes & Bacon
- 1 head iceberg lettuce
- 6 slices bacon, crisp-cooked and halved
- 3 carrots, thinly sliced
- 2 green onions, chopped
- 6 radishes, sliced and/or chopped
- 1/2 cup crumbled blue cheese
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 3 cloves garlic, mashed
- 1/4 teaspoon salt
- 1/4 teaspoon coarse ground black pepper
- Trim stem from lettuce while leaving the core intact. Cut lettuce in quarters then place the wedges on individual serving plates. Arrange bacon, carrots, green onions, and radishes on and around each wedge. Sprinkle each wedge with blue cheese.
- In a screw-top jar combine olive oil, vinegar, garlic, salt, and pepper. Cover tightly and shake until combined. Immediately drizzle over salad.
Posted in Cooking, Food, Gluten-free, Recipes, Salad
Tagged bacon, carrots, cheese, cooking, food, gluten free, recipes, salad
Now that all those cinco de mayo shenanigans are out of everyone’s systems, let’s talk about more important things, like our mothers. I love my mom (hi mom!). She’s one of the few people that religiously reads my blog and she always makes sure to point out when I misspell something. It’s Mother’s Day in the US this upcoming weekend and I have a wonderful weekend of wine tasting and brunch planned for my mama. This week I thought I would share some easy and delicious recipes that would be perfect for a Mother’s Day brunch or any other brunch events you have on the horizon.
This is the simplest appetizer in the world and it’s pretty tasty to boot! You really don’t need all that many ingredients either. Some biggish mushrooms, goat cheese, garlic, herbs, breadcrumbs and a food processor (or a strong mixing arm) and you are good to go. I used fresh parsley, because my parsley plants are out of control at the moment, but you can definitely substitute in any fresh herbs that strike your fancy (basil would probably be really delicious). If you aren’t using a food processor, I would recommend letting the goat cheese soften a fair bit before trying to mix it. I would also make sure to finely chop all your garlic and herbs too.
I recently discovered some new to me gluten free breadcrumbs from The Fresh Market. The Fresh Market just opened a new store in my town and it is wonderful! My aunt on the east coast has raved about TFM for years and I definitely see why! Their own TFM brand gluten free breadcrumbs are great. They are almost like panko. I have had great success with them in meatballs and burgers. I recently tried them as coating/breading with baked chicken and with these mushrooms and have been really happy with the results! If you have a TFM near you, I recommend picking up some breadcrumbs!
Gluten Free Goat Cheese & Herb Stuffed Mushrooms
- 1/2 cup breadcrumbs(I used TFM gluten free breadcrumbs)
- 2 large garlic clove, coarsely chopped
- 5 ounces soft goat cheese, crumbled
- 1/2 cup fresh parsley leaves
- 1/4 teaspoon red-pepper flakes
- 1/2 lemon, juiced
- 12 large mushrooms, wiped clean, stems and gills removed
- Kosher salt and freshly ground pepper, to taste
- Heat oven to 400 degrees.
- In a food processor, pulse bread and garlic until fine crumbs form; set 3 tablespoons aside.
- Add the goat cheese, parsley, red-pepper flakes and lemon juice to food processor. Season with salt and pepper, and pulse filling until combined.
- Spoon filling into each mushroom, and roll filled side in reserved breadcrumbs. Place on prepared baking sheet; bake until mushrooms are tender and lightly browned, 15 to 20 minutes.
Posted in Appetizer, Food, Gluten-free, Recipes, vegetarian
Tagged Appetizer, cheese, cooking, food, gluten free, goat cheese, mushrooms, recipes, vegetarian
Here’s a quick and easy dip that’s perfect for any of your last minute cinco de mayo needs! All you need is a food processor and a few ingredients that are probably already in your pantry. This dip is easy to make and easy to serve, plus there’s not absolutely no cooking involved, which makes it a perfect summertime dip. I recommend serving it with tortilla chips and veggies, but you could use it with nachos or on quesadillas as well.
I felt that three chipotles was the perfect amount for this dip. It gave it a nice smoky, spicy taste, but it wasn’t spicy to the point that you couldn’t eat the dip. You notice the spice, but it’s subtle. I thought the dip was delicious when I made it, but it tasted even the better the next day. If you have the time, I would really recommend trying to stick it in the fridge for a few hours and let the flavors mingle.
- 2 (15 ounce) cans black beans, drained & rinsed
- 5 large garlic cloves, coarsely chopped
- 1/2 onion, coarsely chopped
- 1 cup loosely packed fresh cilantro (mainly leaves, a few stems are okay)
- 2-4 limes, juiced
- 1/4 cup plain yogurt (I used Greek, you can use sour cream too)
- 2-4 chipotle chiles in adobo (depending on your heat preference), coarsely chopped
- 2 teaspoons ground cumin
- 1 teaspoon red chili powder
- 1 teaspoon smoked paprika
- salt and freshly ground pepper, to taste
- In a food processor, combine all ingredients except salt & pepper, and process until smooth. Taste for seasoning, add salt & pepper to taste, and if you prefer a thinner dip, continue processing, adding lime juice 1 tablespoon at a time until desired consistency is reached.
- Garnish with 2 Tbsp. of chopped cilantro (if desired) before serving.
Posted in Appetizer, Cooking, Food, Gluten-free, Recipes, Side Dish, Vegan
Tagged black beans, cooking, food, mexican, recipes, vegan