1/2 lb gluten-free wide rice noodles
1/3 cup fresh lime juice
3 tbsp gluten-free fish sauce
1 tbsp gluten-free rice vinegar
1 tbsp granulated sugar
1 tbsp gluten-free sweet chili sauce
1 tbsp canola oil
1 shallot, finely minced
2 garlic cloves, finely minced
1 tsp olive oil
2 eggs, lightly beaten
1/4 cup unsalted roasted peanuts, coarsely chopped
2 cups bean sprouts
4 scallions, thinly sliced, using both white and green parts
1/2 cup packed fresh cilantro leaves, chopped
Bring a large pot of salted water to a boil, and cook the noodles according to the package instructions. Drain, and set aside.
In a small bowl, whisk together the lime juice, 1/3 cup of water, and the fish sauce, rice vinegar, sugar, sweet chili sauce, canola oil, shallot and garlic. Add the warm noodles and toss.
Heat the olive oil in a large skillet over medium-high heat, and add the eggs. Tilt the skillet so the eggs cover the entire inside of the pan. Cook for 30 seconds. Flip the eggs over and cook for 30 seconds more, until the eggs are cooked through. Transfer the egg "pancake" to a cutting board and let it cool. Slice into thin strips and set aside. Top the noodles with the peanuts, sprouts and scallions. Using a pair of tongs or two large spoons, toss until the noodles are evenly coated. Sprinkle with the cilantro, top with the cooked egg and serve immediately.
Source: DELICIOUSLY G-FREE
Showing posts with label Main Dish. Show all posts
Showing posts with label Main Dish. Show all posts
Tuesday, January 24, 2012
Thursday, April 21, 2011
Grandma & Grandpa's Barbeque Sauce
1 bottle Hunts ketchup (36 oz)
1 cup orange juice
1/4 cup worchestershire sauce
1/4 stick butter
1 chopped onion
Pour the ketchup into a saucepan. Pour orange juice into the ketchup bottle, shake, and pour into the saucepan. Add worchestershire sauce, butter, and onion. Bring to a boil, reduce heat.
1 cup orange juice
1/4 cup worchestershire sauce
1/4 stick butter
1 chopped onion
Pour the ketchup into a saucepan. Pour orange juice into the ketchup bottle, shake, and pour into the saucepan. Add worchestershire sauce, butter, and onion. Bring to a boil, reduce heat.
Wednesday, February 23, 2011
Chicken Parmiagana
Ingredients
4 to 6 boneless, skinless chicken breasts, trimmed and pounded flat
1/2 cup all-purpose flour
Salt & Pepper to taste
1/2 cup olive oil
2 tablespoons butter
1 medium onion, chopped
4 cloves garlic, minced
3/4 cup wine—white or red is fine
Three 14.5-ounce cans crushed tomatoes
2 tablespoons sugar
1/4 cup chopped fresh parsley
1 generous cup freshly grated Parmesan cheese
Thin linguine
Mix flour, salt, and pepper together on a large plate. Dredge flattened chicken breasts in flour mixture. Set aside. Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side. Remove chicken breasts from the skillet and keep warm. Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes. Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes.
Cook linguine until al dente
Toward the end of cooking time, add chopped parsley and give sauce a final stir. Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste. Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.
Source: Pioneer Woman
4 to 6 boneless, skinless chicken breasts, trimmed and pounded flat
1/2 cup all-purpose flour
Salt & Pepper to taste
1/2 cup olive oil
2 tablespoons butter
1 medium onion, chopped
4 cloves garlic, minced
3/4 cup wine—white or red is fine
Three 14.5-ounce cans crushed tomatoes
2 tablespoons sugar
1/4 cup chopped fresh parsley
1 generous cup freshly grated Parmesan cheese
Thin linguine
Mix flour, salt, and pepper together on a large plate. Dredge flattened chicken breasts in flour mixture. Set aside. Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side. Remove chicken breasts from the skillet and keep warm. Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in wine and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow wine to cook down until reduced by half, about 2 minutes. Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes.
Cook linguine until al dente
Toward the end of cooking time, add chopped parsley and give sauce a final stir. Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste. Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.
Source: Pioneer Woman
Cajun Chicken Pasta
Ingredients
3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
3 teaspoons Cajun Spice Mix, More To Taste
1 pound Fettuccine
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Green Bell Pepper, Seeded And Sliced
1 whole Red Bell Pepper, Seeded And Sliced
½ whole Large Red Onion, Sliced
3 cloves Garlic, Minced
4 whole Roma Tomatoes, Diced
2 cups Low Sodium Chicken Broth
½ cups White Wine
1 cup Heavy Cream
Cayenne Pepper To Taste
Freshly Ground Black Pepper, To Taste
Salt To Taste
Chopped Fresh Parsley, To Taste
Preparation Instructions
Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!
Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate.
Repeat with remaining chicken. Remove chicken, leaving pan on high heat.
Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.
With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy!
Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.
Top with chopped fresh parsley and chow down!
Source: Pioneer Woman
3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
3 teaspoons Cajun Spice Mix, More To Taste
1 pound Fettuccine
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Green Bell Pepper, Seeded And Sliced
1 whole Red Bell Pepper, Seeded And Sliced
½ whole Large Red Onion, Sliced
3 cloves Garlic, Minced
4 whole Roma Tomatoes, Diced
2 cups Low Sodium Chicken Broth
½ cups White Wine
1 cup Heavy Cream
Cayenne Pepper To Taste
Freshly Ground Black Pepper, To Taste
Salt To Taste
Chopped Fresh Parsley, To Taste
Preparation Instructions
Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!
Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate.
Repeat with remaining chicken. Remove chicken, leaving pan on high heat.
Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.
With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy!
Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.
Top with chopped fresh parsley and chow down!
Source: Pioneer Woman
Beef and Broccoli
Ingredients
3/4 pound flank or sirloin, sliced thinly across the grain
3/4 pound broccoli florets
2 tablespoons high-heat cooking oil
2 cloves garlic, very finely minced or smushed through garlic smusher
1 teaspoon cornstarch, dissolved in 1 tablespoon water
For the beef marinade
1 teaspoon soy sauce
1 teaspoon Chinese rice wine (or dry sherry)
1/2 teaspoon cornstarch
1/8 teaspoon freshly ground black pepper
For the sauce
2 tablespoons oyster sauce
1 teaspoon Chinese rice wine (or dry sherry)
1 tablespoon soy sauce
1/4 cup chicken broth
Marinate the beef: Stir together the beef marinade ingredients in a medium bowl. Add beef slices and stir until coated. Let stand for 10 minutes
Prepare the sauce: Stir together the sauce ingredients in a small bowl.
Blanch the broccoli: Cook the broccoli in a small pot of boiling, salted water until tender-crisp, about 2 minutes. Drain thoroughly.
Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add the cooking oil and swirl to coat. Add the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer (preferably not touching). Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan and fry for an additional 30 seconds to 1 minute until no longer pink, Pour in the sauce, add the blanched broccoli and bring to a boil. Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, 30 seconds.
Tips
So, how do you get the broccoli crisp-tender and the beef juicy, succulent? Well, the secret is to blanch the broccoli first, before stir frying the beef. This helps you control the cooking times for the broccoli, instead of praying that the broccoli and beef finish cooking at the same time. You’ll add the broccoli back into the pan as the beef finishes cooking. And how do you prevent the garlic from burning? Most recipes will have you add the garlic in the pan or wok before you add the beef. If you do this, you’ll surely burn your garlic, as the beef takes about 1 minute to 1 ½ minutes to cook through on high heat. In this recipe, you’ll add the garlic after you add the beef. There should be plenty of oil in the wok to fry the garlic (if you use a large frying pan or wok) and the timing will be perfect.
3/4 pound flank or sirloin, sliced thinly across the grain
3/4 pound broccoli florets
2 tablespoons high-heat cooking oil
2 cloves garlic, very finely minced or smushed through garlic smusher
1 teaspoon cornstarch, dissolved in 1 tablespoon water
For the beef marinade
1 teaspoon soy sauce
1 teaspoon Chinese rice wine (or dry sherry)
1/2 teaspoon cornstarch
1/8 teaspoon freshly ground black pepper
For the sauce
2 tablespoons oyster sauce
1 teaspoon Chinese rice wine (or dry sherry)
1 tablespoon soy sauce
1/4 cup chicken broth
Marinate the beef: Stir together the beef marinade ingredients in a medium bowl. Add beef slices and stir until coated. Let stand for 10 minutes
Prepare the sauce: Stir together the sauce ingredients in a small bowl.
Blanch the broccoli: Cook the broccoli in a small pot of boiling, salted water until tender-crisp, about 2 minutes. Drain thoroughly.
Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add the cooking oil and swirl to coat. Add the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer (preferably not touching). Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan and fry for an additional 30 seconds to 1 minute until no longer pink, Pour in the sauce, add the blanched broccoli and bring to a boil. Pour in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens, 30 seconds.
Tips
So, how do you get the broccoli crisp-tender and the beef juicy, succulent? Well, the secret is to blanch the broccoli first, before stir frying the beef. This helps you control the cooking times for the broccoli, instead of praying that the broccoli and beef finish cooking at the same time. You’ll add the broccoli back into the pan as the beef finishes cooking. And how do you prevent the garlic from burning? Most recipes will have you add the garlic in the pan or wok before you add the beef. If you do this, you’ll surely burn your garlic, as the beef takes about 1 minute to 1 ½ minutes to cook through on high heat. In this recipe, you’ll add the garlic after you add the beef. There should be plenty of oil in the wok to fry the garlic (if you use a large frying pan or wok) and the timing will be perfect.
Tuesday, December 28, 2010
Chicken and Olives
4-6 boneless chicken breasts or thighs
1 jar green olives with pimentoes (sliced)
1 onion, chopped
2 bay leaves
1 can chicken broth
3-4 T. flour
Olive oil
Biscuits
1. Brown chicken pieces in a skillet in small amount of olive oil. Don't add salt.
2. Take chicken out and brown onions in the skillet.
3. Add flour to the onions.
4. Return chicken to the skillet. Add chicken broth, olives (don't put all the juice in), and bay leaves.
5. Add 1-2 T. of olive juice. Cook chicken until done.
6. Simmer for 45 minutes
7. Serve over biscuits.
1 jar green olives with pimentoes (sliced)
1 onion, chopped
2 bay leaves
1 can chicken broth
3-4 T. flour
Olive oil
Biscuits
1. Brown chicken pieces in a skillet in small amount of olive oil. Don't add salt.
2. Take chicken out and brown onions in the skillet.
3. Add flour to the onions.
4. Return chicken to the skillet. Add chicken broth, olives (don't put all the juice in), and bay leaves.
5. Add 1-2 T. of olive juice. Cook chicken until done.
6. Simmer for 45 minutes
7. Serve over biscuits.
Saturday, October 30, 2010
Moo-Shu
1/3 lb pork loin or chicken, shredded/sliced
1/3 lb spinach
3 eggs, stir fried
3-5 mushrooms, shredded
1/4 c. "wood ears", shredded
1 c. bamboo shoots, shredded
1 T. ginger, minced
3-5 scallions
6-8 "pancakes"
Marinade:
1 tsp rice wine
1/2 T. soy sauce
1 1/2 T. water
1 T. cornstarch
Seasoning:
1 1/2 T. soy sauce
1/4 tsp salt
1. Stir fry (separately) in 3 T. of oil the eggs, some soy sauce, and spinach. Drain and set aside.
2. Stir fry in 1/4 c. coil the pork until color changes. Drain and set aside.
3. Stir fry ginger and scallions until fragrant; add mushrooms, bamboo shoots, and wood ears
4. Stir fry #3 until hot (about 30 seconds); Add meat and a little oil, spinach, eggs, and seasoning. Remove to platter.
5. Serve with mandarin pancakes. Serve with hoisin sauce or plum sauce. Shredded scallion for garnish.
1/3 lb spinach
3 eggs, stir fried
3-5 mushrooms, shredded
1/4 c. "wood ears", shredded
1 c. bamboo shoots, shredded
1 T. ginger, minced
3-5 scallions
6-8 "pancakes"
Marinade:
1 tsp rice wine
1/2 T. soy sauce
1 1/2 T. water
1 T. cornstarch
Seasoning:
1 1/2 T. soy sauce
1/4 tsp salt
1. Stir fry (separately) in 3 T. of oil the eggs, some soy sauce, and spinach. Drain and set aside.
2. Stir fry in 1/4 c. coil the pork until color changes. Drain and set aside.
3. Stir fry ginger and scallions until fragrant; add mushrooms, bamboo shoots, and wood ears
4. Stir fry #3 until hot (about 30 seconds); Add meat and a little oil, spinach, eggs, and seasoning. Remove to platter.
5. Serve with mandarin pancakes. Serve with hoisin sauce or plum sauce. Shredded scallion for garnish.
Sunday, September 5, 2010
Chicken Salad
3 c. diced chicken, cooked
1 8oz can pineapple tidbits
1 c. brown rice
½ c. chopped almonds
1 c. seedless grapes
Dressing ingredients:
1 T. olive oil
1 T. vinegar
½ c. mayo
1 tsp salt
Mix dressing ingredients and pour over salad ingredients. Toss to coat. Refrigerate until serving.
1 8oz can pineapple tidbits
1 c. brown rice
½ c. chopped almonds
1 c. seedless grapes
Dressing ingredients:
1 T. olive oil
1 T. vinegar
½ c. mayo
1 tsp salt
Mix dressing ingredients and pour over salad ingredients. Toss to coat. Refrigerate until serving.
Sunday, August 22, 2010
Brine Chicken
1 gallon of water
3/4 cup salt
2/3 cup sugar
3/4 cup apple juice
1/4 cup olive oil
1/4 cup cooking wine
1 T. garlic
1/8 tsp. pepper
1 raw onion, chopped
6 lbs chicken legs
Put all ingredients into a large pot. Stir. Let the ingredients sit in the refrigerator for about 6-8 hours.
Grill chicken until skin is browned.
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