Monday, May 31, 2010

Super Simple Peanut Rice Noodles

These noodles are a great accompaniment to anything that needs a little Asian flair.  Feel free to add any vegetables such as julienne red and yellow bell peppers, shredded carrots, fresh bean sprouts, scallions that you might like to make this dish your own.

10 oz thin rice noodles, softened according to package directions
1 medium onion, finely chopped
4 cloves garlic, finely chopped
1 tbs olive oil
1/3 cup creamy peanut butter
6 tbs soy sauce (gluten free)
2 tbs fish sauce (gluten free)
1/2 to 1 tsp sriracha
1 tsp fresh grated ginger
2 tbs lime juice
1/4 cup crushed peanuts (optional)
1/4 cup fresh cilantro, chopped (optional)
1 lime, cut into wedges (optional)

In a large saute pan cook the onions with the olive oil until tender crisp.
While the onions are cooking mix together in a small bowl the peanut butter, soy sauce, fish sauce, sriracha, ginger, and lime juice.
Add the garlic and cook for 1 minute.
Add the softened rice noodles.
Add the sauce.
Mix well to ensure that all the noodles are evenly coated with sauce.
Serve topped with the optional crushed peanuts, chopped cilantro, and lime wedges if desired.

Wednesday, May 26, 2010

Dairy and Gluten Free Flatbread

This dairy and gluten free flatbread is a breeze to throw together.  It also lends itself to endless variations.  I have mixed in fresh herbs, roasted garlic and sun dried tomatoes.  I have added various blends of dried herbs to the dough.  Let me know if you try this and if you do any variations!
I have been using this flatbread lately to make sandwiches, garlic bread, and even as a the crust to pizza!

1/2 cup brown rice flour
1/2 cup white rice flour
(or 1 cup of either type of rice flour alone)
1/2 cup cornstarch
1 tbs sugar
2 tsp xanthan gum
1/4 tsp baking soda
1/2 tsp sea salt
3/4 cup water
1 tsp cider vinegar
2 tbs olive oil
2 eggs

Preheat the oven to 375 (If you live at an altitude  less than my crazy 7,000 feet above sea level you might want to try this flatbread at 350 first).
Mix together the dry ingredients.
Mix together the wet ingredients.
If you are adding ingredients to make a variation mix them into the wet ingredients.
Combine the wet and the dry together.
Grease and dust with rice flour a cookie sheet (with a lip) for super thin, or a 9x13 pan for a thicker but still thin flatbread.
Spread the dough out into a thin flat layer.  Wetting your fingers with water will aid in getting a nice flat surface.
Bake for 10 to 15 minutes for the cookie sheet thickness or 15 to 20 minutes if using the 9x13 pan.
Note that this is not going to brown up!!  You will know it is done when it pulls away from the sides of the pan and sounds hollow when you tap it.

Wednesday, May 12, 2010

Baked Pork Steaks & Potatoes with Mustard Gravy

This is a simple throw together and bake type meal with a simple gravy at the end.

4 lbs pork steaks
8 small to medium potatoes, cut into large chunks
2 medium onions, cut into 1/2 moon slices
1/3 cup soy sauce (gluten free)
1/3 cup worcestershire sauce (gluten free)
garlic powder
onion powder
black pepper
2 tbs dairy free margarine or butter
2 tbs grainy  mustard (gluten free)
1/4 cup water
1 tbs corn starch

Preheat oven to 375.
Place pork steaks in large baking dish in a single layer.
Sprinkle with garlic powder, onion powder, and black pepper.
Place 1/2 of the sliced onions on top of the pork steaks.
Place the potato chunks on top of the onions and sprinkle with garlic powder, onion powder and black pepper.
Place the remaining sliced onions on top of the potatoes.
Sprinkle the soy sauce and worcestershire sauce over everything.
Bake at 375 for 11/2 hours or until the potatoes are tender and the pork is cooked through.
Pour off the cooking juices and place into a small pot.
Bring to a boil then add the margarine, grainy mustard and corn starch slurry.
Serve the pork steaks with the potatoes and onions smothered in the mustard gravy.

Friday, May 7, 2010

Meatloaf with Hidden Veggies

I love this meatloaf.  It is slightly spicy and packed with veggies to help keep it moist.  If you don't like spicy leave out the Serrano pepper.

3 lbs lean ground beef
1 12 oz jar fire roasted peppers
1 large onion or 2 medium onions
8 cloves of garlic
12 to 15 baby carrots
2 stalks celery
1 medium Serrano pepper
3 eggs
1/4 cup worcestershire sauce
1/4 cup ketchup
1 tbs seasoning salt
1/2 tbs black pepper

Drain the fire roasted peppers.
Process all of the veggies in a food processor until very fine.
Mix everything together.
On a baking sheet with a rim make a free form loaf out of the meat mixture.
Bake at 350 for 1 to 1 1/2 hours or until the meatloaf is cooked through.