Gluten Free Pad Thai

I got this recipe from  The Clueless Vegetarian cookbook and then changed it up to suit my family! You will notice that with my changes, this recipe is no longer vegetarian, but delish none the less!!!

Ingredients:
1 package (500g) wide rice noodles (pad thai style)
6 Tbsp lime juice
4 Tbsp tamari (gluten free soy sauce)
4 Tbsp organic cane sugar (any granulated sugar will do!)
2 Tbsp ketchup
1 tsp crushed red pepper flakes (optional- only use it if you want it spicy!)
2 Tbsp vegetable oil (I like to use grape seed oil at high heat!)
20 shrimp, defrosted under cold running water, taken out of the shell and cut each shrimp in 1/2 or 1/3's depending on the size of the shrimp. (The Vegetarian Cookbook calls for a package of extra firm tofu cut in 1/2 inch cubes instead of shrimp!)
2-3 cloves of garlic, minced or chopped
3 eggs, beaten
1 bag of bean sprouts, (approximately 4 cups)
1 bunch of green onion, (approximately 5) sliced, white and green parts
1 cup of peanuts (omit peanuts if you want this recipe to be nut free!
1/4 cup cilantro, chopped (optional)

Directions:
Place the rice noodles in a large bowl, add hot tap water or boiling water from a kettle and let them soak for at least 30 minutes, while you prepare the rest of the recipe.
Combine the lime juice, tamari (soy sauce), sugar, ketchup, and crushed pepper flakes.  Set aside.
Heat the oil in a wok or large non-stick skillet over medium-high heat.  Add the shrimp (or tofu) and stir fry until the shrimp turns pink or the tofu is golden. Once it is cooked, remove from wok with a slotted spoon, leaving the oil behind.
Add the garlic to the pan, cook for a few seconds (10ish) and then add the eggs and cook, stirring, until the eggs are scrambled.
Now, drain the noodles and add them to the wok and mix well.
Stir the lime juice/ tamari/ sugar/ ketchup/ pepper flakes mixture and then pour it into the wok.
Cook, stirring constantly, for 2-3 minutes, until the noodles are well coated.
Stir in the bean sprouts and green onion, and then add back the shrimp or tofu.
Add the peanuts and toss for another minute or two until the whole thing is combined.
You can either add the cilantro at the end or sprinkle it on top when you serve it!

This recipe is for my dog walking/ yoga buddy Danielle, who supports me in my blogging efforts and always shares her next great recipe!
Cheers!

Gluten Free Fried Rice

This recipe comes from one of my favourite cookbooks, Clueless in the Kitchen by Evelyn Raab.  It is actually a cookbook written for teens. I came across it when I was looking for a unique gift to give to the teens in my life! I figured if I gave them a cookbook they would enjoy cooking! Well... they enjoy eating the food I make using the recipes in this cookbook! But I really enjoy using this cookbook and if you like this recipe, I encourage you to buy this book! It makes me laugh while I am cooking and the recipes are all great.  I chose this recipe because I use it so often adding whatever I have in my kitchen at the time. I make lots so we have leftovers for the next day, as it makes a great lunch for school or work!

INGREDIENTS

2 Tablespoons vegetable oil (I use grape seed oil as it is a healthy high temperature oil)
1 onion, chopped
2 cloves garlic, minced
1 egg, beaten
2 cups veggies, diced or sliced, fresh, frozen or cooked vegetables (basically, whatever veggies you have kicking around!) celery, peppers, mushrooms, broccoli, zucchini, peas, spinach, carrots, corn, cabbage, cauliflower, bean sprouts, green beans.
2 cups diced COOKED meat or fish of any kind (chicken, beef, pork, shrimp, turkey) A lot of the time I leave out this ingredient and double the veggies and make veggie fried rice but all these protein options are delicious as well! The possibilities are endless!
3 cups leftover cooked rice
2 Tablespoons soy sauce (In order for this recipe to be gluten free, you must use a gluten free soy sauce or tamari. I use San-J Brand gluten free tamari.)
1 Teaspoon sesame oil
4 green onions, sliced

DIRECTIONS

I am going to use some of Evelyn's words because that is half the fun of this recipe! 
In a wok, heat the oil over high heat. Add the onion and garlic, and stir-fry for 1 to 2 minutes, until onion is softened.  Stir in the the egg and cook the mixture just until the egg is scrambled, this will only take a minute.
Toss in the vegetables- whatever you're using- the ones that take the longest time to cook first, then the next, and so on, adding any cooked vegetables only at the last minute.  "Don't go all technical about this. It isn't rocket science- it's just dinner".
When vegetables are all in the wok, throw in the cooked meat if you are adding any and stir everything a bit. Or, if you are making veggie fried rice just skip this step!
Now add the rice and keep stirring.  Add the soy sauce or tamari and cook the whole business, stirring for 2 to 3 minutes until everything is hot and well mixed.
Add sesame oil and green onions.
Toss it all around, remove from heat and serve!

Gluten Free Shrimp Salad

Picture this.... it was a hot day in the summer, and I was looking for something tasty to make for dinner!  Nothing hot that involved heating up the cottage and something I had kicking around in the fridge and freezer. I found this great recipe on Food Network by Ina Garten, and then I added my own personal touch! 

INGREDIENTS

A mixture of lettuce (I use green leaf lettuce and red leaf lettuce but you can use whatever lettuce you love!)

1 bag frozen, cooked, deveined shrimp (about 30 shrimp)

1 bag of frozen edamame, shelled

1 small red onion sliced thin, optional

6 celery stalks, diced

1 cup mayonnaise ( I use Spectrum brand)

1 teaspoon Dijon mustard

2 Tablespoons white wine vinegar

Salt and fresh ground pepper to taste

1 Tablespoon fresh dill, or more if your a fan of dill!

DIRECTIONS

Wash and break up lettuce into bite size pieces.

Defrost shrimp overnight in the fridge, or if you are like me, and decide to make this at the last minute, defrost by running COLD water over the frozen shrimp. Take the tails off and chop shrimp up into bite size pieces! Add to lettuce.

Cook edamame according to the package, in my case, 3 minutes in the microwave, take out of the shell and add to the salad.

Slice red onion thin, dice the celery and add both to the dish.

In a 2 cup measuring cup or small bowl, I whisked together the mayonnaise, mustard, vinegar, and salt and pepper to taste! (I didn't use salt and I just added a touch of pepper!). This is your salad dressing. Pour over the salad and mix.

Chop up the dill and sprinkle it on top!

ENJOY!

Gluten Free Szechwan Eggplant Stir-Fry

I love how recipes get passed along and modified as they go.  I will try to do my best to give credit to those that have influenced the recipe as it has made its way to me!!!!
This recipe was sent to me from a friend at Fox Hole Farms.  Check out what they are doing athttp://foxholefarm.tumblr.com.
The recipe original recipe can be found on the food network.com, courtesy of Tyler Florence. This is a great example of a recipe that didn't start out gluten free, but with the proper ingredients, can be made gluten free!
This is my version of the recipe!
Enjoy!

INGREDIENTS

5 Asian eggplants or 2 large eggplants
3 Tablespoons grape seed oil (I use grape seed oil because it is a healthier option and gluten free!)
1 Tablespoon sesame oil
Kosher salt and freshly ground pepper
2 green onions, white and green parts, sliced on a diagonal
1 inch piece fresh ginger, peeled and grated
3 cloves garlic, minced
1/2 cup chicken broth (I use Celifbr brand but homemade would be even better!)
3 Tablespoons gluten free soy sauce (I use San-J brand Tamari) 
1 Tablespoon rice vinegar (rice vinegar can be seasoned, so be careful that it is gluten free! Mine is not seasoned and states gluten free on the label)
1 Tablespoon brown sugar
1 Tablespoon cornstarch

DIRECTIONS

Cut the eggplant in 1/2 lengthwise and the slice crosswise into wedges less than 1 inch if using the Asian eggplant. If using the regular looking eggplant, cut into 1 inch pieces (bite size!)
Heat a wok medium high temperature and add both the grape seed and sesame oils! Add the eggplant and stir fry until soft, about 5 minutes.  You can season the eggplant with salt and pepper at this stage but I don't because this dish has such great flavour it doesn't need it!  If the eggplant is too much for the size of your pan, work in batches, removing the eggplant to a side platter and cooking the remaining eggplant in the same manner, adding more oil, if needed.  While the eggplant is cooking, make up a sauce by mixing the soy sauce, vinegar, sugar and cornstarch until everything is dissolved. Set aside to be used at the end of the recipe.
Once all the eggplant is cooked and out of the wok, add the green onions, ginger, and garlic.  Stir constantly for 1 minute until it smells great!
Add the broth.
Now, stir that sauce you made a while ago.  Once the soy sauce mixture is stirred, add it to the pan and cook for another minute until the sauce has thickened.
Put the eggplant back in the wok, toss until the eggplant is well mixed with the sauce.
Then, it is ready to serve!

Gluten Free Vegetable Beef Soup

Today's recipe is a combination of my mom's vegetable beef soup recipe (thanks Bubby Shell!) and one I found online at a terrific website that I use all the time! The website is glutenfreechecklist.com and the original recipe was posted by regnisaw@yahoo.com.
I hope you enjoy my version of this recipe!

INGREDIENTS

2 Tablespoon olive oil
2 lbs stewing beef cut into bite size pieces
4 carrots, peeled and diced
1 large onion, chopped
6 garlic gloves, chopped
3 bay leaves
2 Tablespoons fresh thyme (optional)
6 cups gluten free beef broth (I use Celifibr brand but any gluten free brand will do, or homemade, which is even better!)
1 (28 ounce) can diced tomatoes, undrained
3 cups cabbage shredded, grated or coarsely chopped, however you like your cabbage!
2 large potatoes any type, peeled and diced (Any potato would do, even sweet potato would be delicious!)
1 cup frozen corn kernels
1 cup frozen peas
1/2 cup uncooked quinoa (I am a personal fan of Bob's Red Mill Tricolor Quinoa, but any quinoa will work!)
1/2 cup uncooked pasta (I used the Anelli noodles by Gogo Quinoa but any small gluten free noodles will be perfect!)

DIRECTIONS

Heat 2 Tablespoons oil in a large pot over medium heat.
Sprinkle beef with salt and pepper and then add beef to the pot.  Cook for 5 minutes or until the beef is no longer pink.
Add the carrots, onion, garlic, bay leaves, and thyme.  Sauté for 5 more minutes until things start to soften and then add the beef broth, tomatoes, cabbage and potatoes.
Partially cover pot and simmer for 40 minutes.
Add the quinoa, pasta, and 2 cups water (or broth) and cook for 10 more minutes.
Stir in kernels and peas and simmer for 5-15 minutes more until corn and peas are tender.
At the end, it can be eaten thick (more like a stew) or you can eat it thin (like a soup) by adding more broth or water!
Enjoy!

Gluten Free Tuna Casserole

I started with a recipe I saw online at simplygluten-free.com by Carol Kicinski and then I added my own personal touch! I hope you like it!

INGREDIENTS

Kosher salt 

1 454g bag of Tinkyada elbow noodles (I love Trader Joe's gluten free pasta as well!)

2 Tablespoons olive oil

1 medium onion, diced

1 cup mushrooms, diced

black pepper to taste

3 Tablespoons gluten free flour blend (I'm a personal fan of Trader Joe's gluten free flour!)

2 1/2 cups chicken broth, either real or I use Celifibr brand

1 1/2 cups milk

2 (6 ounce) cans tuna in water, drained and flaked

1 cup frozen peas, corn, or carrots, whatever you prefer!

1 cup gluten free bread crumbs. I use whatever I have leftover (crackers, bread, cereal) and I put them in my cuisinart and make my own bread crumbs!

DIRECTIONS

• Preheat oven to 425F, grease a 9x13 inch baking dish, and make up the chicken broth.
• Cook the pasta according to the package. Don't overcook the noodles because they are going in the oven as well!
• While the noodles are cooking, heat the olive oil in a medium saucepan.  Add the onions and mushrooms and cook until the onions are soft and the mushrooms have released their moisture, approximately 7 minutes. Add the salt and pepper and stir in the flour, stirring constantly for 1 minute.  Add the chicken broth and milk and bring to a low boil. Once it is boiling, reduce  heat and cook until sauce thickens, 8 minutes.
• Now add it all together! Cooked noodles, mushroom sauce, tuna, and whatever veggies you choose!
• Pour the mixture into the baking dish and top with the bread crumbs.
• Bake uncovered for 20 minutes or until the sauce is bubbly!
• Let sit for 5 minutes before serving!

ENJOY!

Gluten Free Eggplant Parmesan

Tonight, I have made 2 different recipes for eggplant parmesan.
I'm not even sure if my family likes eggplant, but the eggplant looked so wonderful at the market the other day I had to try it! I bought the small variety, one was a dark purple and the other is light purple and cream colour. I was told they taste the same, so I will use them interchangeably.
These are not original recipes, they are ones I found on the internet. I use recipes that I have all the ingredients on hand and ingredients I know my family likes.
Recipe #1
Ingredients:
1 1/2 pounds eggplant
1 1/2 cups almond flour
1 teaspoon sea salt
2 large eggs
2 tablespoons water
2 tablespoons grapeseed oil
2 tablespoon olive oil
3 cups tomato sauce
2 cups freshly grated mozzarella cheese (I use the light mozzarella)
1/4 cups freshly grated parmesan cheese

Directions:
Preheat oven to 350F.
Cut the eggplant into 1/4 inch slices.
In a medium bowl, combine the almond flour and salt.
In a separate bowl, whisk together the eggs and water.
Dip the eggplant slices in the egg mixture, then in the almond flour mixture.
Heat the grapeseed and olive oils in a large skillet over medium heat.
Saute the eggplant for 5 minutes per side, until golden brown.
Transfer the eggplant to a paper towel-lined plate.
Pour 1 cup of the tomato sauce into a 13x9 inch baking dish.
Layer the eggplant over the sauce.
Cover the eggplant with 1 cup of the sauce and 1 cup of mozzarella.
Place the remaining eggplant over the top, then cover with the remaining sauce and mozzarella.
Bake for 10 to 15 minutes, until the cheese is melted and the edges are bubbling.
Remove from the oven and top with grated parmesan cheese before serving.

Recipe #2
I'm not going to include this recipe because it was more time consuming and not a winner with my family!!!!!

Gluten Free Pumpkin Cookies

I found this recipe a couple of years ago. It is called a cookie but it is more like a muffin top. In fact, when I eat it, I feel like I'm in that Seinfeld episode about muffin tops!!!! Anyways, either way, whether you consider them a cookie or a muffin top, they are delicious (and healthy!).
The recipe is as follows;
First you have to roast a pumpkin and get it ready to use in the recipe.
Preheat oven to 375F.
Cut the pumpkin in half or a few big chunks, which ever is easier to manage.
Place them in a shallow baking dish covered with foil, face down with a bit of water.
Cook for about 50 minutes or until tender.
Allow the pumpkin to cool and peel.
Discard the skins and mash the pumpkin with a potato masher.

If you don't want to go through the work with the real pumpkin, or the stores are out of stock, you can always use canned pumpkin with equally tasty results.

Ingredients;
1 stick of butter, melted
1 cup packed light brown sugar
2 eggs, lightly beaten
1 cup pumpkin puree (as prepared from directions above)
1 1/2 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon cloves (optional)
1/2 teaspoon nutmeg
1 teaspoon ground ginger
1 teaspoon baking powder
1 teaspoon baking soda
1 2/3 cup of gluten free flour mix (I used Bob's Red Mill All Purpose Gluten free flour and a heaping 1/4 teaspoon of xanthan gum as recommended by Bob's Red Mill).

Directions;
Preheat oven to 350F.
In a large bowl, combine butter and brown sugar. Mix in the egg, vanilla, and pumpkin puree.
In a small bowl combine the flour, baking powder, baking soda and spices.
Combine the dry ingredients into the wet ingredients, in the large bowl, until blended.
Drop heaping tablespoon mounds of batter on parchment-lined cookie sheet, and bake for about 12 minutes, or until springy to the touch.
Cool completely on a cooling rack, if you are able to wait.
Makes about 2 dozen. Enjoy!!!!

Martha Stewart's Gluten Free Banana Walnut Muffins

I spent the day in the kitchen yesterday making healthy banana walnut muffins, a recipe I found in the Healthy Living Fit To Eat section of a Martha Stewart magazine. It is time consuming blending the various gluten free flours but you can do this ahead of time or make a double batch.

The recipe is as follows:

Ingredients:
1 1/4cups brown rice flour
1/2 cup toasted walnuts, finely ground
1/2 cup potato starch
1/4 cup tapioca flour
1 1/2 teaspoon salt
2 large eggs, separated
1/2 cup vegetable oil
1/2 cup packed light-brown sugar
1/2 cups mashed overripe bananas (3-4)
2 teaspoons pure vanilla extract

Directions:
1. Preheat oven to 350F. Line a 12 cup muffin tin with baking cups. Whisk together brown rice flour, ground walnuts, potato starch, tapioca flour, baking powder, xanthan gum, and salt. Whisk together yolks, oil, sugar, bananas, and vanilla. Fold flour mixture into banana mixture.
2. Whisk whites until stiff peaks form. Working in 3 batches, fold whites into batter. Fill each baking cup with batter. Bake until light golden brown and a toothpick inserted into the centre comes out clean, 22 to 24 minutes. Let cool sitlghtly. Turn out muffins onto a wire rack, and let cool completely.
I freeze them once they are cool so they stay fresh and I can take them out as I need them.

Gluten Free Mexican Night

The entree for tonight's Mexican-style dinner is called the Southwestern Bake. It is full of great, healthy vegetables such as corn, black beans, green onions, and tomatoes, but has the Mexican flare with ingredients that include Tostitos, salsa, and sour cream.
It was a cold night, one of the first for the season, so I added chicken soup to the menu.
A creative fall menu would not be complete without pomegranate, so I served that as well.