I created this last night because I did not feel like cooking and we had leftovers from the grill.
It has been so hot out it is nice to create something cold and soooo good!
You will need to boil the rice noodles: I used 8 oz of brown rice pasta
Then I added:
I used a potato peeler and ribboned
1 Zuchinni
1 Carrot
I then added finely sliced steak we had on the grill the day before,
you may substitute with shrimp or chicken if you prefer
For the sauce I combined in a sauce pan for 1 minute:
4 T Sunbutter/sunflower seed spread
4 T Gluten free soy sauce
2T brown sugar
1tsp ginger
A big splash of olive oil
1T of sesame oil
Mix this up into the noodle mixture and put in the frig to cool.
Other options to add:
Peas
Scallions
Enjoy and let me know the many ways you have gotten creative with this dish!
Tuesday, July 19, 2011
Friday, July 15, 2011
Tuesday, July 5, 2011
Summer in the garden
With summer here and family and friends coming and going, we remain gluten free at our home. The greatest compliment was from a recent weekend guest that said he never missed or would have suspected he spent the entire weekend gluten free.
Our garden is coming to life with zucchini, many herbs and the other crops are soon to follow. Here are some easy recipes to use for that zucchini, that grows like a weed once it gets started. These recipes are free of : gluten, egg, dairy, tree nuts and peanuts.
My daughter's favorite:
2 cups of finely chopped, I use a potato peeler, of zucchini
A handful of fresh basil, finely chopped
Saute in 1T of olive oil until slightly brown
Zucchini on the grill:
Slice 1 medium zucchini on it's side into 1/4 inch pieces and drench each piece with olive oil and basil.
You only need a few moments on each side and they are done.
Zucchini Cookies:
Beat:
1/2 c margarine of choice, I use Earth Balance
1/2 c brown sugar
1/4 c honey
1 egg replacer, I use EnerG
1/4 c apple sauce
Combine and add:
1 1/4 c brown rice flour
1/4 c rice bran, I use enerG
1/2 c white rice flour
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
2 tsp plain powder gelatin, to hold the mixture together
1 c shredded zucchini
May also add:
1/2 c Enjoy Life chocolate chips
1/2 c coconut
Combine all ingredients well and drop by teaspoon onto greased cookie sheet and flatten. Bake at 350 15- 18 minutes.
My son loves the cookies, please share your comments.
Our garden is coming to life with zucchini, many herbs and the other crops are soon to follow. Here are some easy recipes to use for that zucchini, that grows like a weed once it gets started. These recipes are free of : gluten, egg, dairy, tree nuts and peanuts.
My daughter's favorite:
2 cups of finely chopped, I use a potato peeler, of zucchini
A handful of fresh basil, finely chopped
Saute in 1T of olive oil until slightly brown
Zucchini on the grill:
Slice 1 medium zucchini on it's side into 1/4 inch pieces and drench each piece with olive oil and basil.
You only need a few moments on each side and they are done.
Zucchini Cookies:
Beat:
1/2 c margarine of choice, I use Earth Balance
1/2 c brown sugar
1/4 c honey
1 egg replacer, I use EnerG
1/4 c apple sauce
Combine and add:
1 1/4 c brown rice flour
1/4 c rice bran, I use enerG
1/2 c white rice flour
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
2 tsp plain powder gelatin, to hold the mixture together
1 c shredded zucchini
May also add:
1/2 c Enjoy Life chocolate chips
1/2 c coconut
Combine all ingredients well and drop by teaspoon onto greased cookie sheet and flatten. Bake at 350 15- 18 minutes.
My son loves the cookies, please share your comments.
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