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
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
Make these! Make them right now! You need these in your life and you don’t even need to use cinco de mayo as an excuse. these are good enough to any time! I can’t tell you how many years it’s been since I had a churro, but they were one of my favorite childhood treats. The second I bit into one of these gluten free churros, I instantly had delicious memories of fairs and fiestas and trips to Disneyland.
I was actually shocked by this recipe. One, it was so easy! SO easy. And two, so delicious. Like, sugary, buttery, melt in your mouth, you never want to eat anything else every again delicious. I am always a bit wary of attempting to make desserts with French names and since the pastry used to make churros is choux pastry, I wasn’t feeling super confident going in. Luckily, I was proven wrong! choux pastry could not have been easier to make. Plus, baking the churros not only makes them a bit healthier, but takes care of a lot of the mess and work frying causes.
This recipe made a lot of churros. I got just over 40 mini churros out of this recipe. I was having piping bag issues, so I only made my churros about half the length of the baking sheet, which I think turned out to be the perfect size.
Baked Gluten Free Churros
- 2 tablespoons light brown sugar, packed
- 1/2 teaspoon table salt
- 1/3 cup unsalted butter
- 1 cup all-purpose gluten free flour (I used Better Batter)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sugar
- 1 teaspoon ground cinnamon (or to taste)
- Preheat oven to 425°F. Cover two baking sheets with parchment paper; set aside.
- In a medium saucepan, stir together 1 cup water, brown sugar and salt. Add butter and place over medium-high heat. Heat until butter is melted and mixture starts to boil. Remove from heat and add flour, stirring with a wooden spoon. Mixture will clump and pull away from the sides of the pan. Mix/mash with wooden spoon until no streaks of flour can be seen.
- In a small bowl, combine eggs and vanilla. Scramble mixture with a fork and then add to the dough-ball in the saucepan. Stir and mash, breaking up the dough until loosened. Stir well until eggs are incorporated and mixture has the appearance of mashed potatoes.
- Transfer dough to a piping bag fitted with Wilton star tip #M1. You could also pipe the dough in a zip-top bag with the corner snipped, but the churros will be ridge-less (delicious, nonetheless).
- Pipe dough into long thin lengths on the parchment covered pans. Use a pair of kitchen scissors to cut the end of the dough from the piping tip. Leave about 2-inches of space between the churros.
- Bake for 10-12 minutes or until slightly puffed. Turn oven to broiler setting and watch carefully as churros toast and turn deep golden brown. Remove from oven and let cool slightly. Transfer to a wire cooling rack. If you're baking the churros one pan at a time, be sure to return the oven setting to 425°F before putting in the next pan.
- Combine sugar and cinnamon and pour onto a long dish. Roll churros in mixture. Serve.
Posted in Cooking, Desserts, Food, Gluten-free, Recipes, vegetarian
Tagged baking, dessert, food, gluten free, mexican, recipes
It took me nearly a quarter century to realize that avocados weren’t absolutely vile, disgusting and gross. Up until the time I was about 24, I would act like a three year old anytime an avocado came near my food. If avocado or guacamole touched anything, I refused to eat it. Luckily I have since learned the error of my ways and have grown to love guacamole (I’m still working on plain avocado (it’s totally a texture thing)). This is an ever so slight twist on my favorite guacamole recipe and I have to say it’s pretty amazing.
This guacamole recipe is not for the faint of heart. If you don’t love garlic, you should just skip this one, but if you’re like me and insist on adding inappropriate amounts of garlic to everything, this will be the perfect guacamole for you! Roasting garlic might seem like a bit of a hassle to do, but really it couldn’t be easier! And trust me, it’s definitely worth it. The extra flavor it brings to the guac is out of this world.
- 2 whole garlic bulbs
- 3 large avocados
- 2-4 limes
- 1/2 large red or white onion, diced
- 3 Tablespoons chopped fresh cilantro
- 2 roma tomatoes, diced
- 1 jalapeño, finely diced (include seeds if you want heat!)
- Kosher salt and freshly ground pepper, to taste (be generous)
To Roast Garlic:
- Heat oven to 400. With a sharp knife, chop off top 1/4 to 1/3 of garlic head, so that the bulbs are exposed. Place in small oven safe dish. Drizzle with olive oil and season with salt and pepper. Cover with aluminum foil and roast in a 400 degree oven for 45 minutes.
For the Guacamole:
- Cut avocados in half, remove pit and scoop out flesh into large bowl. Squeeze in lime juice. Remove all the garlic cloves from bulbs and add to bowl. Mash together (you can use a wooden spoon, fork, potato masher, etc.).
- Add cilantro, onion, tomato, jalapeño, and salt and pepper. Mix together until all the ingredients are well incorporated. Feel free to add more lime juice or salt and pepper to taste.
Posted in Appetizer, Cooking, Food, Gluten-free, Recipes, Side Dish, Vegan
Tagged Appetizer, avocado, food, garlic, gluten free, mexican, recipes, vegan, vegetarian
This recipe is a combination of things I was craving and things I needed to use up. If you have some leftover chicken and tortillas (both are pretty standard leftovers around my kitchen), this is the perfect recipe to use them all up. I really like to make a batch of shredded barbecue chicken to use throughout the week (this is my favorite recipe, but you could easily combine any leftover chicken with bbq sauce). It’s perfect to add to salads or as your meal’s main protein, but I wanted to try something a little different and these taquitos seemed like an easy way to do just that. I was able to get 24 taquitos out of the barbecue chicken recipe I mentioned above (I could have made a couple more but I had already put away the tortillas and cheese), which is a whole lot of taquitos. After a couple dinners and lunches, I froze the leftovers, which defrosted easily in the microwave and I crisped them up again with a few minutes in the oven.
I always bake my taquitos because I just don’t have the patience to fry things. Plus, baking them healthier, you don’t have to stand over a hot pot of oil and it’s less of a mess to clean up, which are all big pluses in my book. I put about two tablespoons of chicken and a sample sprinkling of cheese in each tortilla. I was able to roll them tight enough that they stayed shut when I placed them seam side down on the baking sheet. If you want more filling or are having trouble getting them to stay closed, wooden toothpicks will easily solve that problem.I like my taquitos (and just about everything else) on the crispier side, so while the ends might look a bit burnt, it was really just a combination of caramelized barbecue sauce and cheese.
Gluten Free Barbecue Chicken Taquitos with Avocado Ranch Dip
For the Taquitos
- Heat oven to 400. Line two large baking sheets with foil and lightly coat with cooking spray.
- Combine chicken and barbecue sauce.
- Wrap 12 tortillas in a damp paper towel. Place in microwave and zap for 30 seconds. Flip over and microwave for another 30 seconds. Remove from microwave.
- Add around two tablespoons of chicken to one side (almost to the very edge) of a corn tortilla and sprinkle with cheese. Tightly roll the side with the chicken toward the other side of the tortilla and place seam side down on the baking sheet (use wooden toothpicks if they won't stay together). Repeat until all tortillas are filled and then begin again with the next 12 tortillas until all are filled and rolled.
- Place baking sheets in oven and cook 20-25 minutes, or until slightly browned and crispy.
- Serve immediately. For your leftovers, I recommend that you let them cool completely and place into large freezer bags and freeze for future dinners and snacks.
For the Avocado Ranch Dip
- Combine all ingredients in a food processor and blend until smooth. Add more juice if needed to thin out dip. Garnish with chopped fresh cilantro if desired.
Posted in Appetizer, BBQ, Food, Gluten-free, Recipes
Tagged Appetizer, cheese, chicken, food, gluten free, onions, recipes