Weekly Gluten-Free Recipe Round-up

Weekly Gluten-Free Recipe Round-up

January 29th - February 2nd

I hope everyone is enjoying game day! Here is a round-up of all the recipes and posts I did this week. Enjoy!

TUESDAY, JANUARY 29, 2013

50 Recipes for Superbowl

WEDNESDAY, JANUARY 30, 2013

Parmesan and Broccoli Orzo

THURSDAY, JANUARY 31, 2013

Strawberry Vanilla Greek Yogurt Parfait

FRIDAY, FEBRUARY 1, 2013

Beef Stew

Thai Kitchen Chicken Satay

SATURDAY, FEBRUARY 2, 2013

Thai Basil Broccoli Beef with Purple Noodles

Thai Basil Broccoli Beef with Purple Noodles

I was so blessed to be sent a product sampling box from Thai Kitchen!

I had not heard of their purple corn and rice noodles before. Another gluten-free noodle option? I'm there! 

I left the ingredients out on my counter for a couple days to let my imagination run wild with what I may cook with these goodies. 

 

Thai Kitchen and Simply Asia offer a complete line of Asian ingredients and convenience items, including sauces, curry pastes, rice noodles, fish sauce, coconut milk, noodle bowls, and more. Most items are free of gluten, artificial colors/flavors and MSG – more reason to celebrate a New Year, and new you! Our ingredients and recipes offer simple solutions to spice up any celebration - and what better time to “thai” new dishes than Chinese New Year? The traditional 15-day celebration kicks off February 10, 2013, and is a perfect reason to gather a group of friends and try tasty Asian cuisine.

A word from Thai Kitchen: "At Thai Kitchen and Simply Asia, we’ve made your favorite Asian flavors available to enjoy anytime and anywhere. From noodles to sauces and seasonings, coconut milk to fish sauce, our premium products deliver restaurant-quality Asian cuisine in minutes. Our ingredients and recipes offer simple solutions to spice up any celebration - and what better time to “thai” new dishes than Chinese New Year? The traditional 15-day celebration kicks off February 10, 2013, and is a perfect reason to gather a group of friends and try tasty Asian cuisine. From mild to spicy, appetizers to dessert, Thai Kitchen and Simply Asia have something for every taste bud, sure to please even the most discerning palates.

The aromatic essences. The exotic flavors. The abundant texture. There’s no culinary experience that compares to Asian cuisine – whether you’re preparing a meal for the whole family or looking for a quick snack, we’re here to bring the adventure to your kitchen."

You can like Thai Kitchen and Simply Asia on facebook!
Follow Thai Kitchen on Twitter at @Thai_Kitchen 

Follow Simply Asia Food on Twitter at @SimplyAsiaFoods 

Thai Basil Broccoli Beef Over Purple Corn Coconut Noodles  Gluten-Free

adapted from Martha Stewart

4 ounces Thai Kitchen purple corn and rice noodles

1 can (13.5 ounces) coconut milk

Coarse salt

2 tablespoons teaspoon fish sauce

2 tablespoons gluten free soy sauce -or- braggs amino acids

2 tablespoons sweet red chili sauce

1 tablespoon canola oil

3 garlic cloves, chopped

2 jalapeno chiles, seeded and sliced into 2-inch matchsticks

1 1/4 pounds beef steak cut into strips

1 cup loosely packed torn fresh basil leaves

1 cup chopped broccoli

Lime wedges

In a medium saucepan, combine noodles, coconut milk, 1/2 cup water, and 1/2 teaspoon salt. Cover and bring to a boil; reduce to a simmer, cover, and cook

until noodles are tender and liquid has been absorbed, about 7 minutes. Don't be afraid of the color, it is from purple corn!

While noodles are cooking combine oil, fish sauce, soy sauce or braggs, and sweet chili sauce into a large pan and bring to medium high heat. 

Add your beef, and garlic 

When beef is halfway done, add in your broccoli and peppers. Cook for 2 minutes. Toss in basil the last 30 seconds and stir. 

Serve over the purple coconut noodles with lime wedges. Squirt on the limes before eating. 

This sponsorship is brought to you by Foodie Blogroll who we have partnered with for this promotion.

Thai Kitchen Chicken Satay

Superbowl is coming this weekend! For entertaining, why not try a Satay Partay - a delicious chicken dish featuring Thai Kitchen products! This gluten-free recipe is easy to make and easy to eat, perfect for a party!

Gluten-Free Chicken Satay with Peanut Satay Dipping Sauce

From Thai Kitchen

1 stalk Thai Kitchen® Lemongrass or 2 teaspoons minced fresh lemongrass

1/2 cup Thai Kitchen® Coconut Milk

2 tablespoons Thai Kitchen® Premium Fish Sauce

2 tablespoons Thai Kitchen® Red Curry Paste

1 pound boneless skinless chicken breasts, cut into 3/4-inch strips

Bamboo skewers

1/2 cup Thai Kitchen® Peanut Satay Sauce

SOAK dried lemongrass in warm water 10 minutes to moisten. Finely chop lemongrass. Mix coconut milk, fish sauce, curry paste and lemongrass in small bowl until well blended. Place chicken in large resealable plastic bag or glass dish. Add marinade; toss to coat well.

REFRIGERATE 1 hour or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade. Thread chicken strips onto skewers.

BROIL or grill over medium-high heat 3 minutes per side or until chicken is cooked through. Serve with Peanut Satay Sauce for dipping.

Thai Kitchen Tip: Soak bamboo skewers thoroughly in water for at least 30 minutes before threading with chicken. This prevents them from burning when on the grill.
This sponsorship is brought to you by Foodie Blogroll who we have partnered with for this promotion.

Beef Stew

It feels so amazing to be healthy again! I am back to my over-driven type A ways. House is spotless, I am up to date with my work, I have started exercising again, and am busy from sun up to sun down, just the way I like it! Yesterday, during all my chaos, I decided to put a stew in that would be ready at dinner. Success!

Stew is the best comfort food. I have two ways I make stew. Either with beer, or with wine. Because of the gluten in beer I have not made the beer version in a very long time. Now that we have omission gluten-free beer, I figured I would get busy making the beer version again. This is a bowl of comfort. Enjoy!

Gluten-Free Beer Beef Stew

Adapted from Tracey's Culinary Adventures

2 tablespoons canola oil
2 onions, finely chopped
1 tablespoon tomato paste
2 garlic cloves, minced
2 TBSP better batter gluten-free flour
3 cups low-sodium chicken broth
1 1/4 cups Omission gluten-free beer, divided
1 1/2 tablespoons packed dark brown sugar
1 teaspoon minced fresh thyme
1 bay leaf
3lbs beef stew meat
1 1/2 lb Yukon Gold potatoes, peeled, cut into 1-inch pieces
1 lb carrots, peeled and cut into 1-inch pieces
2 tablespoons minced fresh parsley

Preheat oven to 325 F, with a rack in the lower third of the oven. 

Set a large Dutch oven over medium-high heat and add the oil. Once it starts shimmering, add the onions and 1/4 teaspoon salt. 

Cook for 8-10 minutes, stirring occasionally, until the onions have browned. Stir in the tomato paste and garlic and cook for about 2 minutes, or until fragrant and rust-colored. 

Add the flour and cook, stirring constantly, for 1 minute to remove the bite. 

Mix in the chicken broth, 3/4 cup of the gluten free omission beer, the brown sugar, bay leaf, and the thyme leaves. Scrape the bottom of the pot to pick up any browned bits. 

Bring the mixture to a simmer and cook for a few minutes until it has thickened slightly.

Bring a skillet to medium high heat and add 1 TBSP canola oil. 

Season the beef generously with salt and pepper, and add to the skillet. Brown your meat

Add the beef to the stew pot, then put the pot in the oven uncovered.

Cook for 2 hours, stirring twice halfway through the cooking time. Remove the pot from the oven and add the potatoes and carrots, stirring to distribute. Return the pot to the oven and cook for another 40 minutes, stirring twice. The stew is ready when the veggies and beef are fork tender. Remove the pot from the oven and stir in the remaining 1/2 cup of beer and the parsley. Season to taste with salt and pepper and serve.