Hubby is a very good cook, and came up with this recipe so he could share a favourite dish with me 🙂
Whisk over medium heat until desired thickness:
1 cup coconut milk (or almond)
3Tbsp GEMS flour ( could likely use any other gluten free flour)
3Tbsp olive oil
seasoning is all to taste:
onion powder/flakes (optional)
This sauce works great on gf pasta with ham or chicken, or as sauce for white lasagna, white chili, pizza topping….the only limit is your imagination!
Before cutting out allergens, I used to love a spicy shrimp noodle dish served by a local Chinese restaurant. The restaurant is now gone, so I’m working off memories plus random recipes I googled to get some ideas of what to use, plus what I found in my fridge. Hubby plus friends said this was good.
Add to a large pot (or wok if you have one)
1tsp gf soy sauce
3Tbsp fish sauce
1/4-1/2 tsp ginger – dried
1Tbsp cider vinegar (or rice wine vinegar)
a dash of spicy chili powder
1tsp sesame oil
2c. cooked shrimp
Cook until shrimp are hot, add veggies as desired. I used:
1c. bean sprouts
1c. shredded cabbage/carrot blend
1c. frozen mixed veggies (baby corn, peas, bell peppers & broccoli)
When veggies are thawed & barely cooked, add:
1c hot water (or so – add more if needed)
100grams (or so) of rice noodles. (from the Asian aisle at the grocery store – the type that cook in about 5 minutes)
Stir well, cover and stir periodically after letting sit for 5-10min, until noodles are soft and have absorbed the water.
Serve & enjoy 🙂
I’m guessing this is based off what I remember my Dad making called Salsa Fresca. Whenever we’re at the cabin, I’ve made this in my hand turned food processor for a quick & tasty snack. If you don’t have a hand food processor – just chop everything finely by hand.
1 jalepeno (take out the seeds if you don’t want it too spicy – I usually leave in half. Do NOT touch the jalepeno with your bare hands if you can avoid it – the oils in it will burn if you accidentally touch your face.)
1/4c or so of cilantro
1Tbsp lime juice
1-2 green onions
chop & blend together – enjoy!
All measurements are approximate – use what you have, and adjust to taste 🙂
It’s a rainy day, and I needed something easy to toss in the slow cooker for lunch. I based it on a couple recipes I found, and this is basically what I did, but I did add misc leftovers I had in the fridge. Everyone seemed to enjoy it, so I figured it was a good idea to write down just what I did.
Toss in the slow cooker (mine’s a large one – 5 quart?)
Chicken broth (from bones) – approx 4cups.
hot water – until pot is full enough (cold will work too, but it won’t help it cook quickly)
chopped chicken 2cups or so
chopped cooked sausage (I used gluten & dairy free breakfast sausages leftover from lunch yesterday)
1 bunch kale – chopped
1/2tsp of chili flakes *
1 tsp rosemary *
2 bay leaves *
1 tsp gluten free soy sauce.
salt to taste
pepper to taste
frozen veggies – I used broccoli & carrots probably around 4cups worth.
(I also tossed in some leftover shepherds pie made with chicken & veggies, and a mashed potato/cauliflower topping)
* I don’t like rosemary ‘sticks’ in my food, so placed these items into a tea infuser into the soup)
Cook on high in the slow cooker for about 2 hours or on low until you’re ready to eat.