category Gluten-Free

Chicken Teriyaki Skewers

Chicken Teriyaki Skewers

Ingredients:

  • 1.5 lbs chicken thighs, skin on, boneless
  • 1 large leek
  • Bamboo skewers
  • Green onion to garnish
  • ¼ cup sake
  • ¼ cup mirin
  • ¼ cup Japanese soy sauce
  • ¼ cup brown sugar

Instructions:

Step One: For the teriyaki sauce, heat sake, mirin, soy sauce and brown sugar in a small saucepan over medium heat. Bring to the boil, then simmer on low for 3-4 minutes or until the sugar dissolves. Set aside until ready to cook

Step Two: Thread chicken onto skewers. Then take 2-3 sheets of leek and roll into a cylinder. Thread the rolled leeks onto skewers

Step Three: Heat a large non-stick frying pan over medium heat. Brush the pan with a little oil. Cook chicken skewers for 2-3 minutes each side or until almost cooked. Brush chicken with a generous amount of teriyaki sauce. Turn and brush the other side. Keep turning and basting chicken until sauce thickens and chicken is cooked through. Do the same with the leek skewers. Transfer skewers to a serving plate. Top with spring onion to serve

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Dec 20, 2022

Crock Pot Pot Roast

Crock Pot Pot Roast

Ingredients:

  • 2 – 3 lbs chuck roast
  • 1 lb small baby yellow potatoes
  • 6 carrots peeled and cut into chunks
  • 1/2 onion cut into chunks
  • 2 cups beef broth (half carton)
  • 1 teaspoon minced garlic
  • 1/2 teaspoon Italian Seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup water for the gravy
  • 2 tablespoons cornstarch
  • Parsley for garnish

Instructions:

Step One: First cut all your vegetables into large chunks. You want them to be bigger, so they cook similarly to the beef

Step Two: Brown the roast on the stove. Brown all sides until a crust has formed

Step Three: Add your roast to the crock pot and then place the vegetables around the roast

Step Four: Add all your seasonings

Step Five: Next add in the beef stock

Step Six: Cover and cook on low for 8 hours or on high for 5 hours

Step Seven: Shred the beef

Step Eight: Now, time to make the gravy. In a small bowl whisk together the ¼ cup of water and the cornstarch

Step Nine: Remove 2 cups of the liquid from the crock pot and place in a saucepan

Step Ten: Whisk in the water and cornstarch mixture in with the beef juice

Step Eleven: Bring to a boil, stirring frequently for 3-5 minutes until it begins to thicken. It will thicken as it cools as well

Step Twelve: Drizzle the gravy over the roast, potatoes and carrots. Top with parsley and enjoy

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Notes: Add additional vegetables to this recipe, like peas and corn. Just add them in the last hour of cooking so they don’t turn to mush.

Dec 14, 2022

Ranch Dressing

Ranch Dressing

Ingredients:

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup buttermilk or regular milk
  • ¾ – 1 teaspoon dried dill weed
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried chives
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon fine sea salt
  • 1/8 teaspoon finely cracked pepper
  • freshly squeezed lemon juice to taste approximately 1-3 teaspoons, adjust to taste

Instructions:

Step One: Whisk together the mayo, sour cream and milk until smooth. Add the spices and whisk until combined. Add the lemon and whisk again. Pour into a jar and chill in the refrigerator until ready to serve. This dressing will keep nicely in the refrigerator for up to a week. Enjoy!

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Dec 13, 2022

Burger Sauce

Burger Sauce

Ingredients:

  • 1/4 cup mayonnaise
  • 1 1/2 teaspoon spicy pickle juice
  • 1 1/2 teaspoon ketchup
  • 1 teaspoon prepared yellow mustard
  • 1/4 teaspoon paprika
  • 1 clove garlic, grated
  • 1 teaspoon onion, grated

Instructions:

Step One: Combine all ingredients in a small bowl and stir to combine

Step Two: Cover with plastic wrap and refrigerate for at least one hour

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Dec 12, 2022

Yellow Curry with Chicken and Potatoes

Yellow Curry with Chicken and Potatoes

Ingredients:

  • Step one: Heat the oil in a large pot over medium low heat. Add the onions and saute for a few minutes until the onions are fragrant and softened. Add the chicken and curry paste; saute for 3-5 minutes. Add the potatoes and stir to coat with the curry paste.
  • Step two: Add the coconut cream and 1/2 cup water to the pot – simmer for 20-30 minutes or until the chicken and potatoes are fully cooked, adding more water depending on the consistency you want for the sauce.
  • Step three: Stir in the fish sauce and brown sugar to really take it up a notch. Seriously – so good. Serve over rice.

Instructions:

Step one: Heat the oil in a large pot over medium low heat. Add the onions and saute for a few minutes until the onions are fragrant and softened. Add the chicken and curry paste; saute for 3-5 minutes. Add the potatoes and stir to coat with the curry paste

Step two: Add the coconut cream and 1/2 cup water to the pot – simmer for 20-30 minutes or until the chicken and potatoes are fully cooked, adding more water depending on the consistency you want for the sauce

Step three: Stir in the fish sauce and brown sugar to really take it up a notch

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Notes: For a more vegetable-filled dish, add chunks of carrot with the potatoes. This recipe would go well with naan.

Nov 22, 2022

Guacamole

Guacamole

Ingredients:

  • 1 tablespoon olive oil
  • 1 teaspoon of salt
  • 2 teaspoons of pepper
  • 1 large garlic clove, smashed with the side of a knife
  • 1/4 jalapeno, seeds removed
  • 3-4 cilantro stems, save the leafs
  • 1 teaspoon onion powder
  • 1 large avocado, cut in half, then cut into cubes
  • 1/4 lime, squeezed into mortar and pestle

Optional Ingredients

  • Roma tomato, chopped
  • Feta cheese, crumbled
  • Purple onion, chopped

Instructions:

Step one: Combine olive oil, salt, pepper, garlic clove, jalapeno, cilantro stems and onion powder into the mortar and pestle. Smash everything together still until a paste has developed

Step two: Add the avocado and gently mix in with the paste in mortar and pestle with a fork to keep a chunky guacamole. Use the mortar to combine for a smoother guacamole

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Nov 22, 2022

Rice Noodles

Rice Noodles

Ingredients:

  • 1 cup rice flour
  • 1/3 cup tapioca starch
  • Pinch of salt
  • 1 1/3 cup water
  • Oil for brushing

Instructions:

Step one: Mix the rice flour, tapioca starch and a pinch of salt in a large bowl

Step two: Gradually pour in the water and whisk continuously until the mixture turns into a thin batter

Step three: Fill a wok with water. Prepare a steamer basket on top. Turn the heat to medium-high

Step four: Using sesame oil, oil the bottom of a small nonstick pan. Pour the batter mixture on top and place in the steamer basket

Step five: Allow the mixture to steam for five minutes. Now place cooked noodle onto a cold water bath and brush the top of the noodle sheet with oil

Step six: Using a spatula, give the cake pan a swirl to loosen up the noodles. Cut into your desired thickness and lift it up

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Nov 22, 2022

Vietnamese Noodles with Lemongrass Chicken

Vietnamese Noodles with Lemongrass Chicken

Ingredients:

Chicken marinade

  • 1 tablespoon olive oil
  • 1.5 lbs chicken thighs
  • 1 stalk lemongrass
  • 2 garlic cloves, chopped
  • 2 tablespoons lime juice
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons brown sugar

Nuoc Cham Sauce

  • 1/4 cup fish sauce
  • 4 tablespoons rice vinegar
  • 2 tablespoons whit esufar
  • 1/2 cup water
  • 2 garlic cloves, chopped
  • 1 red birds eye chili, finely chopped
  • 3 tablespoons lime juice

Noodle Bowl

  • 1/2 tablespoon olive oil
  • 7 ounces vermicelli noodles
  • 2 carrots
  • 2 cucumbers
  • 5 cups iceberg lettuce
  • 3 cups bean sprouts
  • Mint leafs
  • Cilantro leafs
  • Sliced red chili
  • Lime wedges

Instructions:

Step one: Combine Chicken and Marinade ingredients and set aside for at least 1 hour, up to 24 hours

Step two: Heat 1/2 tbsp oil in a fry pan over medium heat (or heat the BBQ). Remove chicken from marinade, shaking off large bits of lemongrass (small bits should fall off during cooking)

Step three: Place chicken in the pan and cook each side until dark golden brown and chicken is just cooked through – about 6 to 8 minutes in total

Step four: Remove from pan, shaking off any remaining bits of visible lemongrass and set aside to rest for 5 minutes. Then slice into thin pieces

Step five: Combine the Nuoc Cham ingredients and mix well to dissolve the sugar. Adjust to your taste (spiciness, lime, sweetness) and set aside for at least 20 minutes

Step six: Soak the vermicelli noodles in hot water for 3 minutes (or according to packet instructions), then drain and rinse under cold water to stop the noodles from sticking together

Step seven: Place noodles in bowl. Top with vegetables and herbs, and sliced chicken pieces. Drizzle with a few tablespoons of Nuoc Cham Sauce (be generous, ~ 4 tbsp per serving) and serve with lime wedges

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Nov 22, 2022

Chicken and Rice Soup with Garlicky Chile Oil

Chicken and Rice Soup with Garlicky Chile Oil

Ingredients:

  • 1 small white onion
  • 6 garlic cloves
  • 2/3 cup white rice, preferably short grain
  • 1/4 cup plus 2 tablespoons olive oil
  • 2 teaspoons crushed red pepper flakes
  • 1 lb skinless, boneless chicken thighs
  • 2 1/2 teaspoon salt, divided
  • 1 large bunch of Tuscan kale
  • 1 lemon
  • 3 sprigs dill
  • Freshly ground black pepper

Instructions:

Step one: Peel and finely chop 1 small onion. Peel and thinly slice 6 garlic cloves. Rinse ⅔ cup white rice in a fine-mesh sieve until water runs clear

Step two: Consider doubling this chili oil for other recipes. Heat ¼ cup plus 2 Tbsp. vegetable oil in a large saucepan over medium. Add garlic and cook, swirling pan often, until golden brown, 3–5 minutes; the garlic will continue to cook and darken slightly after it’s off the heat, so be conservative here. Transfer to a small heatproof bowl, leaving 1 Tbsp. garlic oil in pot. Stir 2 tsp. crushed red pepper flakes into garlic oil in bowl; set aside

Step three: Add the onion to the 1 Tbsp. of garlic oil that remains in the in saucepan and cook over medium heat, stirring occasionally, until onion is translucent and beginning to take on some color, about 5 minutes

Step four: Pour in 8 cups water and stir to combine. Stir in rice, 1 lb. skinless, boneless chicken thighs, and 1 tsp salt. Bring to a boil, then reduce heat to low and bring to a gentle simmer. Simmer, uncovered, until chicken is cooked through, about 20 minutes

Step five: Using tongs, transfer chicken to a plate and let sit until cool enough to handle. Shred meat with two forks. Continue to simmer soup while you’re prepping the rest of your ingredients (this will concentrate the flavor of the broth)

Step six: Strip kale leaves off of thick center ribs from 1 bunch Tuscan kale, discarding ribs. Rinse kale thoroughly in cold water, shake off excess water, then thinly slice leaves crosswise

Step seven: Add kale and shredded chicken to pot. Continue to simmer, stirring occasionally, until kale is bright green and chicken is warmed through, about 4 minutes

Step eight: Remove pot from heat. Squeeze in lemon juice (being careful not to let any seeds fall in), season with 2 tsp. salt (or more to taste), and stir to combine

Step nine: Divide soup among bowls. Drizzle with reserved garlic-chile oil. Tear 3 sprigs dill over, then top with a few grinds of black pepper

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Notes: To keep this recipe low carb, skip cooking the rice, or cook the rice on the side and add the soup on top.

Nov 22, 2022

Brussel Sprouts

Brussel Sprouts

Ingredients:

  • 1 1/2 lbs brussel sprouts
  • 1 green apple, sliced very small
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons honey

Instructions:

Step one: Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil

Step two: Peel off the outermost layer of the brussel sprouts, then cut the bottom off the sprout and cut lengthwise

Step three: In a large bowl, toss brussels sprouts with olive oil, kosher salt and freshly cracked black pepper to coat thoroughly. Transfer veggies to prepared baking sheet and roast until tender and caramelized, about 20 minutes

Step four: Place roasted brussel sprouts back in bowl. Add green apple, balsamic vinegar and honey and toss to coat evenly. Taste and season with kosher salt if necessary and serve

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Notes: This side goes well with Miso Glazed Sea Bass. Add bacon, pomegranate and feta for a fancier dish.

Nov 22, 2022