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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Gluten Free Shrimp Fried Rice

 

 

Gluten Free Shrimp Fried Rice
 
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Gluten Free Shrimp Fried Rice
Author:
Recipe type: Main
Serves: 4
Ingredients
  • 4 to 5 cups cooked jasmine rice
  • 5 tablespoons Tamari Soy Sauce - gluten free
  • 4 tablespoons butter
  • 1 pound jumbo shrimps, peeled and deveined
  • 2 tablespoons garlic, minced
  • 1 large onion, diced
  • 3 eggs
  • 2 tablespoons toasted sesame seeds
  • salt and pepper
  • 1 tablespoon olive oil
  • chopped cilantro for garnish
  • ½ lemon juiced
Instructions
  1. Season shrimps with salt and pepper. Heat a cast iron pan to high heat. Add 2 tablespoons butter then the shrimps. Cook shrimps for about 3 minutes or until done. Squeeze lemon juice over shrimp and let sizzle a little bit.
  2. Heat wok to medium high heat then add 2 tablespoons butter. Saute onions until translucent about 4 minutes. Add the garlic and cook for 1 minute. Turn the heat on high. Add rice and stir nicely. Season with soy sauce, salt and pepper. Continue cooking and stirring for 5 minutes.
  3. Heat a small pan on low heat. Add olive oil the fried the eggs until done.
  4. Place rice on a platter and top with shrimps, fried eggs, sesame seeds and garnish with cilantro. Serve

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