Gluten Free Easy Banana Cue

 

 

Gluten Free Easy Banana Cue
 
Gluten Free Easy Banana Cue
Author:
Recipe type: Dessert
Cuisine: Filipino
Ingredients
  • saba banana, from Asian Market
  • Canola oil
  • ½ cup brown sugar (enough for 5 bananas) - gluten free
  • bamboo skewers
Instructions
  1. Heat oil in a deep pan or wok to medium high heat. Make sure you have enough oil about 1½ inches.
  2. Peel the bananas and fry them stirring constantly about 3 minutes. When they start to brown, add brown sugar and stir until the sugar sticks to the bananas and browned. Thread them on bamboo skewers. Serve
Notes
Make sure pick the ones that are ripe but not overripe.
This is very popular in the Philippines. Very tasty!

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Gluten Free Bibimbap

 

Gluten Free Bibimbap
 
Prep time
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Total time
 
Gluten Free Bibimbap
Author:
Recipe type: Main
Cuisine: Korean
Serves: 4
Ingredients
  • 16 oz RiceSelect Sushi Rice - gluten free
  • 1 cup julienned carrots
  • 2 green onions, sliced
  • few radishes, thinly sliced
  • 1 pound chicken breast, thinly sliced
  • 1 teaspoon sesame oil
  • 5 tablespoons Tamari soy sauce - gluten free
  • 2 tablespoons brown sugar
  • 1 tablespoon grated fresh ginger
  • 3 garlic cloves, minced
  • 1 tablespoon clabber girl cornstarch - gluten free
  • vegetable oil
  • 4 eggs
  • 1 tablespoon sesame seeds
  • 1 cucumber, thinly sliced
  • gluten free Gochujang Sauce
  • 2 tablespoons butter
  • McCormick Garlic Salt - gluten free
  • salt and black pepper
Instructions
  1. Cook rice according to directions.
  2. Season chicken with salt and pepper.
  3. In a small bowl combine the soy sauce, brown sugar, garlic, cornstarch, ginger and sesame oil. Heat a cast iron pan over medium high heat. Add a splash of cooking oil and cook the chicken for few minutes. Add the soy sauce mixture with the chicken and let sizzle a little bit then set aside.
  4. Clean the pan real quick and return to medium high heat. Melt butter to the pan then add rice. Do not disturb rice right away. Stir rice nicely, season with garlic-salt powder and cook until lightly crispy about 5 minutes.
  5. Heat a non stick pan to low and cook the eggs sunny side up.
  6. Place a portion of the rice in a serving bowl. Top with chicken, carrots, radishes, cucumber, green onions, 1 egg, the gochujang sauce and toasted sesame seeds. Yum!
Notes
You can also use Jasmine rice.

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Gluten Free Coconut Cream Pie

 

 

 

 

Gluten Free Coconut Cream Pie
 
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Gluten Free Coconut Cream Pie
Author:
Recipe type: Dessert
Serves: 6
Ingredients
  • FOR THE CRUST:
  • 2 cups Love Grown Sweet Cranberry Pecan Oat Clusters - gluten free
  • 4 tablespoons butter, melted
  • 2 tablespoons honey
  • FILLING:
  • 2 cups shredded young coconut
  • 1 teaspoon vanilla
  • 3 egg yolks
  • 1 can Thai Kitchen Lite Coconut Milk - gluten free
  • ½ cup half and half
  • ½ cup Carnation Condensed Milk - gluten free
  • ¼ cup Clabber girl Cornstarch - gluten free
  • ¼ cup sugar
  • FOR THE TOPPING:
  • 2 cups heavy whipping cream
  • ¼ cup sugar
  • 1 teaspoon vanilla
  • toasted coconut flakes for garnish
Instructions
  1. Preheat oven to 350 degrees F.
  2. Grind the oat clusters in a food processor then place in a large bowl. Add butter and honey. Mix nicely by hand. Grease a pie pan then press the oat mixture unto the pie pan. Bake for 5 minutes and let it cool for 5 minutes.
  3. Place the shredded coconut in a large saucepan. Add vanilla, condensed milk, egg yolks, half and half, coconut milk, sugar and cornstarch, mix well. Bring to a slow boil stirring constantly until becomes thick then remove. Pour the filling into the pie pan. Refrigerate for about 1 hour or until it becomes semi solid and firm.
  4. Mix the heavy cream, sugar and vanilla in a food processor and beat until it becomes thick. Spoon heavy cream mixture over the pie. Garnish with toasted coconut flakes. Serve
Notes
You can buy frozen shredded young coconuts at an Asian store. My favorite is the one from the Philippines. You must thaw and rinse before you plan to make this.

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Gluten Free Turkey for Thanksgiving

 

 

 

Gluten Free Turkey for Thanksgiving
 
Prep time
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Gluten Free Turkey for Thanksgiving
Author:
Recipe type: Main
Serves: 8
Ingredients
  • 6 to 9 pounds precooked turkey (I got mine at New Seasons Market in Portland, OR. They have whole gluten free dinner kit.)
  • olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons dried rosemary
  • 2 teaspoons dried thyme
  • 1 teaspoon dried sage
  • ½ teaspoon McCormick garlic powder - gluten free
  • grapes
  • 1 navel orange, sliced
  • pears
Instructions
  1. Preheat oven to 325 degrees F.
  2. Follow directions on the package for reheating the turkey.
  3. Combine the dry ingredients in a small bowl. Rub turkey with olive oil including the back. Rub liberally with the herb mixture. Heat turkey for 1 and ½ hours to 2 hours depending on the weight until a meat thermometer registers 140 degrees F.
  4. Serve with fruits and gluten free gravy. Yum!!!

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Gluten Free Shrimp Tacos with Mango Salsa

5.0 from 1 reviews
Gluten Free Shrimp Tacos with Mango Salsa
 
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Gluten Free Shrimp Tacos with Mango Salsa
Author:
Recipe type: Main
Cuisine: Mexican
Serves: 4
Ingredients
  • 10 Old ElPaso Stand 'n Stuff taco shells - gluten free
  • Mrs. Renfro's Jalapeno Green Salsa - gluten free
  • 1 lime
  • 3 to 4 tablespoons fresh cilantro, chopped
  • 1 ripe mango, finely diced
  • 1 pound shrimps, shelled and deveined
  • olive oil
  • sour cream
  • McCormick Chili Powder - gluten free
  • 1 jalapeno pepper, minced
  • kosher salt
  • ½ of red onion, finely diced
  • 1 cup shredded red cabbage
Instructions
  1. Preheat oven to 325 degrees F. Arrange the taco shells on a cookie sheet. Bake taco shell 6 to 7 minutes. Then set aside.
  2. Preheat a cast iron pan to medium high heat. Put about 2 tablespoons olive oil. Season the shrimp with chilli powder and salt. Cook the shrimps about 3 to 4 minutes and squeeze about 1 tablespoon of lime juice over shrimps. Transfer the shrimps to a bowl. In a medium bowl, combine the mango, 3 tablespoons of cilantro, jalapeno, red onion, juice of ½ lime and season with salt and pepper.
  3. Place the taco shells on a platter, top with shredded cabbage, shrimps, mango salsa, green salsa, sour cream and cilantro. Serve

 

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