Gluten Free Asian Cabbage Rolls

 

 

Gluten Free Asian Cabbage Rolls
 
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Gluten Free Asian Cabbage Rolls
Author:
Recipe type: Side Dish
Serves: 4
Ingredients
  • 1 head cabbage
  • 1 garlic clove, minced
  • 1 teaspoon minced ginger
  • 1 large carrot, thinly sliced or shredded
  • 1 medium zucchini, thinly sliced or shredded
  • ¼ cup chopped green onions
  • salt and pepper
  • San J Tamari Soy Sauce - gluten free
  • 1 cup shredded cooked chicken
  • 1 teaspoon sesame oil
  • sesame seeds for garnish
  • ½ lemon, juiced
  • olive oil
Instructions
  1. Preheat oven to 400 degrees F.
  2. Bring a big pot of water to a boil. Cut 8 cabbage leaves from the base and carefully peel them off. Boil for 3 minutes then drain and rinse with cold water. Dry them with paper towels.
  3. Heat a medium pan to medium heat. Add 1 tablespoon olive oil then add the garlic and ginger. Saute for 30 seconds then add chicken, sesame oil and vegetables. Season with salt and pepper. Cook for 3 minutes.
  4. Lay leaves on a flat surface and add vegetables. Slowly roll the cabbage up folding the ends inward. Place the cabbage rolls on a lightly greased baking pan, brush some olive oil on and bake for 20 minutes. Serve with dipping soy sauce with lemon juice. Yum!

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Gluten Free Hot and Sour Soup

 

Gluten Free Hot and Sour Soup
 
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Gluten Free Hot and Sour Soup
Author:
Recipe type: Soup
Serves: 6
Ingredients
  • 4 cups Pacific Vegetable broth - gluten free
  • 1 (8 oz can) bamboo shoots - gluten free
  • 2 cups water
  • 1 tablespoon sesame oil
  • 2 teaspoons Thai Kitchen Authentic Roated Red Chili Paste - gluten free
  • 2 eggs, lightly beaten
  • kosher salt
  • Simple Truth Organic Tofu - gluten free; cut into cubes
  • 1 jalapeno pepper
  • 2 green onions, sliced
  • 1 tablespoon Bob's Red Mill Potato Starch - gluten free
  • 3 tablespoons Tamari Soy Sauce - gluten free
  • 3 tablespoons rice vinegar -gluten free
  • ½ cup shiitake mushrooms, sliced
Instructions
  1. Heat sesame oil in a large saucepan and saute bamboo shoots and mushrooms for about 3 minutes. Add broth, water, vinegar, chili paste, soy sauce and season with salt. Cook for few minutes then add the tofu and bring to a boil.
  2. Dissolve potato starch with a little water. Reduce the heat to low and add the starch stirring nicely. Add the eggs stirring slowly. Remove from heat and garnish with green onions and jalapeno slices. Serve

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Gluten Free Shrimps with Lime

 

Gluten Free Shrimps with Lime
 
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Gluten Free Shrimps with Lime
Author:
Recipe type: Main
Serves: 3
Ingredients
  • 1 pound jumbo shrimps, peeled and deveined
  • 2 cloves garlic, minced
  • ⅓ cup fresh cilantro, chopped
  • 1 lime, juiced
  • Lawry's Season Salt - gluten free
  • ½ white onion, diced
  • 2 tablespoons butter
  • salt and pepper
  • 1 tablespoon olive oil
Instructions
  1. Season shrimps with Lawry's seasoning.
  2. Heat a non stick pan over medium heat then add butter and olive oil. Saute onion and garlic for few minutes until lightly browned. Add the shrimps and cook for about 3 minutes. Add the cilantro and lime juice. Stir and season as needed according to taste. Serve

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Gluten Free Spinach Egg Drop Soup

 

Gluten Free Spinach Egg Drop Soup
 
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Gluten Free Spinach Egg Drop Soup
Author:
Recipe type: Soup
Serves: 4
Ingredients
  • 2 cups Pacific Organic Low Sodium Chicken Broth - gluten free
  • 1 cup water
  • ½ cup julienned carrots
  • 2 cups baby spinach
  • 2 eggs, lightly beaten
  • 3 green onions, sliced
  • ½ cup shiitake mushrooms, thinly sliced
  • 1 teaspoon Tamari Soy Sauce - gluten free
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon cooking oil
Instructions
  1. Heat oil in a large saucepan. Add the mushrooms and saute for 2 minutes. Add the ginger, green onions and carrots. Cook for 1 minute then add the broth, water, soy sauce and spinach. When it starts to boil add the eggs and stir gently. Serve

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Gluten Free Bibimbap

 

Gluten Free Bibimbap
 
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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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