Saturday, April 28, 2012

Crispy Asian Chicken with Snow Peas - Dairy & Gluten Free

I love Asian inspired food.  The night I cooked this, I needed a quick and easy dinner on the table in less than 30 minutes due to our time restrictions.  A friend of mine on Facebook  (Lisa McNally who is also gluten free) had posted a picture of a similar dish she had made the night before and shared her recipe with me.  So I played with the recipe and ended up with these crispy bite sized pieces of chicken and fresh snow peas tossed in an Asian sauce served on a bed of rice noodles to soak up all that yummy sauce.  I love how easy it is to alter Asian food to be gluten and dairy free!

I also think that this basic crispy Asian chicken would make a wonderful base for a rift on snow white chicken using snow peas, mushrooms and red bell peppers as the vegetables; or a rift on chicken with broccoli instead!  So many options for the crispy Asian chicken...

Crispy Asian Chicken with Snow Peas over Rice Noodles

1 package of thin Asian rice noodles
1 1/2 lbs boneless skinless chicken breast, cut into bite sized pieces
3 large egg whites
7 tbs corn starch
1 tbs gluten free soy sauce (I use La Choy)
1 tsp fresh grated ginger
1 tsp fresh grated garlic
oil for frying
8 tbs gluten free soy sauce (I used La Choy)
4 tbs honey
2 tbs mirin - rice wine
1 tbs rice vinegar
1 tbs corn starch
1 tsp sesame oil
1 tsp red pepper flakes
1 tsp fresh grated ginger
3 cloves garlic, finely minced
12 oz fresh snow peas
1 bunch scallions, cut on the bias into 1/2" pieces

Place the rice noodles in a bowl of very hot water to soak.
In a medium bowl, whisk together the egg whites, corn starch, 1 tbs soy sauce, 1 tsp grated ginger and grated garlic.
Stir in the pieces of chicken breast and allow to rest while you prepare the rest of the ingredients.
In a small bowl, whisk together the 8 tbs soy sauce, honey, mirin, rice vinegar, corn starch, sesame oil, red pepper flakes, 1 tsp grated ginger and garlic.
Heat a large wok or skillet with a few tablespoons of oil.
Once hot place a single layer of the battered chicken in the pan.
Cook a few minutes until golden brown on the first side, then flip and cook until golden brown on the other side.
Remove from the pan to a plate lined with paper towel to absorb the excess oil.
Add more oil if needed and continue to cook the chicken in batches until it is all golden brown.
Take care not to crowd the pan with chicken.
Remove the excess oil from the pan and add the snow peas and 1/2 of the scallions.
Stir fry the vegetables for 1 minute.
Add the chicken back to the pan.
Add the sauce mixture to the pan and stir well to coat.
Continue to cook about 1 minute longer until the sauce is thickened.
Drain the softened rice noodles.
Plate with rice noodles on the bottom topped with the crispy chicken, snow peas and sauce.

Monday, April 23, 2012

Dairy Free & Gluten Free Salisbury Steak

Comfort food... You know they kind you grew up with.  Those stick to your ribs kind of hearty meals that Mom used to make or that *shudder* came in a frozen dinner.  As we all know most of those old school comfort foods were loaded with dairy and gluten as well as to be completely honest lacking in the flavor department.  Well this version of Salisbury Steak is all grown up in addition to being naturally dairy and gluten free!  I served the Salisbury Steaks over a bed of rice and a side of "buttered" corn.  Comfort food perfection...

Salisbury Steak

For the patties:
2 lbs lean ground beef
1/2 medium onion, finely chopped
4 large cloves garlic, finely chopped
3 tbs fresh parsley, finely chopped
2 eggs
2 tbs Worcestershire sauce (check that it is gluten free)
1/2 tsp black pepper
1/2 tsp seasoning salt (check that it is gluten free)

For the gravy:
1 tbs olive oil
1 1/2 medium onions, sliced into half-moons
8 oz fresh mushrooms, sliced
1/4 c fresh parsley, chopped
3 large cloves garlic, finely chopped
4 c beef broth
1 tbs Worcestershire sauce (check that it is gluten free)
heavy pinch mustard powder
2 tbs corn starch mixed with water to form a slurry
salt and pepper to taste

Preheat oven to 350 F.
In a large bowl, combine all the patty ingredients.
Mix well to ensure that everything is evenly distributed.
Divide meat mixture into 8 even portions.
Form each portion into a flat oval shape.
In a large skillet over medium high heat, brown the patties on both sides.
Once the patties are well browned but not cooked through entirely remove to a large deep covered oven proof casserole dish which will hold them in a single layer.
In the same pan that you cooked the patties in; add the olive oil and onions.
Saute the onions until lightly browned and softened.
Add the mushrooms and brown them lightly.
Add the parsley and garlic.
Saute for 1 minute before adding the beef broth, Worcestershire sauce and mustard powder.
Bring to a boil then reduce heat to a simmer.
Simmer, covered for 5 minutes.
Taste and season with the salt and pepper as desired.
Bring back to a boil then stir in the corn starch slurry.
Cook just until thickened.
Pour the gravy over the browned patties in your prepared casserole.
Bake at 350 F for 45 minutes to 1 hour.
Serve over prepared rice or mashed potatoes if desired.

Sunday, April 8, 2012

Asian Roast Beef Roll Ups with Dipping Sauce - Dairy & Gluten Free

My husband was invited to a cocktail party at the governor's house a few weeks ago.  Ever since, the has been raving about the hor dourves  which were served.  Since I wasn't at the event this is my dairy and gluten free attempt at the Asian Style Roast Beef Roll Ups which he was served.

I love the juxtaposition of the soft slightly salty meat wrapped around the fresh crunchy vegetables then the creamy dipping sauce.  We loved these colorful little bites.

Asian Roast Beef Roll Ups with Dipping Sauce

Dipping Sauce
1/2 c very hot water
1/3 cup sugar
2 tbs almond butter
1/4 c fish sauce
juice of 1/2 lime
1 tbs rice vinegar
1 tsp fresh grated ginger
2 cloves garlic, grated
1/2 to 1 tsp red pepper flakes
 In a blender or Magic Bullet, combine all the ingredients.
Blend until smooth and creamy.
Measure out 1/3 cup of dipping sauce for making the roll ups and reserve the remainder.

1 lb thinly sliced lean roast beef (check your brand for gluten & dairy)
1/3 cup dipping sauce
2 medium carrots, julienne
1 cucumber, julienne
1 red bell pepper, julienne
1 small bunch green onions, julienne
1/2 cup fresh cilantro, chopped

Separate the slices of roast beef and marinate in the dipping sauce.
Meanwhile, prepare the vegetables.
Assemble the rolls by placing a few pieces of carrot, cucumber, red bell pepper, green onion and cilantro toward the center of a piece of roast beef.  
Roll the roast beef around the vegetables.
Secure the roll ups with tooth picks in bite sized segments then cut on a diagonal.
Serve roll ups with extra dipping sauce.