Thursday, August 17, 2017

Pad Thai (GF)


Pad Thai (GF)
(4-6 servings)


Ingredients:

½ pkg. (454 g pkg.) Wide Rice Stick Noodles
1/3 cup Chicken Broth
1/3 cup Ketchup
¼ cup Fish Sauce
3 tbsp. Fresh Lime Juice
1 tsp. Asian Chile Sauce (or favorite hot sauce)
2 tsp. Sugar
¼ cup Canola Oil
12 large Raw Shrimp, peeled and deveined
12 oz. Boneless Skinless Chicken Breast, small cubes
1 medium Red Pepper, sliced
1 medium Shallot, thinly sliced
2 cloves Fresh Garlic, minced
2 tsp. Fresh Ginger, minced
2 large Fresh Eggs, lightly beaten
2 cups Bean Sprouts
¼ cup Peanuts, chopped
½ cup Fresh Cilantro, chopped
1 medium Fresh Lime, wedged (6)

Directions:

Soak noodles in hot water for 15 minutes, drain and set aside.  In a small bowl, whisk together chicken broth, ketchup, fish sauce, lime juice, chile sauce and sugar.  Set aside.  In a large wok or skillet, heat 1 tbsp. oil and cook shrimp until done.  Remove to a plate.  Heat another tbsp. of oil and cook chicken until done.  Add to shrimp plate.  Heat another tbsp. of oil and cook red pepper, shallot, garlic and ginger until softened.  Add to shrimp plate.  Add last tbsp. of oil and scramble the eggs.  Now add back all on the shrimp plate.  Stir in sauce mixture and noodles.  Cook about 3 minutes or until it thickens up a little, stirring constantly.  Remove from heat and add spouts, peanuts and cilantro.  Toss for a minute and serve with lime wedges.

Note:               Be sure to double check all ingredients for “Gluten-Free” before serving to someone that can’t have gluten in their diet.

Note:               You can make with either shrimp or chicken instead of both.  Or go without them.

Ideas for Future Efforts
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Wednesday, August 16, 2017

Thai Rice Noodle Bowl (GF)


Thai Rice Noodle Bowl (GF)
(6 servings)



Ingredients:

1/3 cup Rice Vinegar
3 tbsp. Soy Sauce
3 tbsp. Peanut Butter, creamy style
2 tbsp. Fish Sauce
2 tbsp. Warm Water
4 tsp. Sugar
¼ tsp. Red Pepper Flakes
12 oz. Boneless Skinless Chicken Breast
7 oz. Rice Noodles, thin stir-fry type
¾ tsp. Cornstarch
½ medium Cucumber
1 cup Sweet Red Pepper, sliced
½ cup Carrot, shredded
3 Scallions, sliced
1/3 cup Fresh Cilantro, chopped
½ cup Peanuts, chopped
1 medium Fresh Lime, cut into 6 wedges

Directions:

In a small bowl, whisk the vinegar, soy sauce, peanut butter, fish sauce, warm water, sugar and pepper flakes until smooth.  Place chicken in a resealable bag and add 3 tbsp. of vinegar mixture. Marinate for at least 30 minutes.  Remove chicken and grill until done.  In a 4-quart pot ¾ full with water, bring it to a boil.  Add rice noodles and remove from heat.  Let soak 6-8 minutes.  Meanwhile, Peel and slice in half lengthwise, the cucumber.  Then into half-moon slices.  Take remaining vinegar mixture and put in a saucepan with cornstarch.  Bring to a boil, whisking for 2 minutes and remove from heat.  Drain rice noodles and place in a large mixing bowl.  Now add the cucumber, red pepper, carrot, scallions and cilantro.  Drizzle remaining thickened vinegar mixture over all and toss to coat.  Divide between 6 serving bowls and top equally with sliced chicken and peanuts.  Serve with a lime wedge.      

Note:               Be sure to double check all ingredients for “Gluten-Free” before serving to someone that can’t have gluten in their diet.

Ideas for Future Efforts
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Tuesday, August 15, 2017

Gluten-Free Asian Dishes (GF)

Asian dishes are quite popular to eat.  But most of us don’t make them at home.  We like to eat them out and we all have our favorite place.

Most of us don’t cook these dishes because they intimidate us in the kitchen.  For many that is probably alright, but maybe not for those who need to be gluten-free.

For them, it’s maybe a little safer to make them at home.

Even then they have to be very careful of their ingredients.  An example is “Soy Sauce” because not all soy sauces are gluten-free.  There are other Asian ingredients that you always want to check before using as well.

Another problem are the noodles.  Most popular Asian dishes call for noodles that contain gluten.  Now this can be an easy fix at home.  Just substitute rice noodles for the gluten ones.

As with any recipe, you just need to use your imagination and change up any ingredient that contains gluten with one that does not.

The gluten-free recipes this week are “Thai Rice Noodle Bowl (GF)” on Wednesday.  Followed by “Pad Thai (GF)” on Thursday.

So give these a try as is or shake them up a bit with your own version.  “Happy Cooking” until next week and remember to share the link.  Thanks.

Thursday, August 10, 2017

Rhubarb Chutney


Rhubarb Chutney
(4 cups)



Ingredients:

3 cups Rhubarb, chopped
1 cup Brown Sugar, packed
1 cup White Balsamic Vinegar
1 cup Yellow Onion, finely diced
¾ cup Golden Raisins
1 tbsp. Worcestershire Sauce
2 tsp. Fresh Gingerroot, minced
1 tsp. Salt
¾ tsp. Curry Powder
¼ tsp. Ground Nutmeg
2 medium Pears, peeled and diced
2 tbsp. Fresh Mint, minced

Directions:

In a large saucepan, combine rhubarb, brown sugar, vinegar, onion, raisins, Worcestershire, ginger, salt, curry and nutmeg.  Cook and stir until mixture comes to a boil.  Reduce heat and simmer uncovered for 25-30 minutes or until rhubarb is tender.  Stir occasionally.  Add pears and simmer uncovered for 10-15 minutes longer or until pears are tender.  Cool to room temperature and then stir in the mint.  Transfer to a sealable container and refrigerate at least 6 hours before serving.  Store up to a week in refrigerator.

Note:               It is always best to use fresh but frozen works too.

Note:               If you won’t use this much in a week, make a half recipe.

Ideas for Future Efforts
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Wednesday, August 9, 2017

Rhubarb Swirl Cheesecake


Rhubarb Swirl Cheesecake
(8-12 servings)



Ingredients:

2½ cups Rhubarb, thinly sliced
5/6 cup Sugar, divided
2 tbsp. Orange Juice
1¼ cups Graham Cracker Crumbs
¼ cup Butter, melted
3 pkg. (8 oz.) Cream Cheese, softened
16 oz. Sour Cream
1 tbsp. Cornstarch
2 tsp. Vanilla Extract
½ tsp. Salt
3 large Fresh Eggs, lightly beaten
8-1 oz. squares White Baking Chocolate, melted

Directions:

In a large sauce pan, bring rhubarb, 1/3 cup sugar and orange juice to a boil.  Reduce heat, cook and stir until thickened and rhubarb is tender.  Set aside.  In a medium bowl, combine cracker crumbs and butter.  Press onto the bottom of a greased 9-inch springform pan.  Place on a baking sheet and put into a preheated 350-degree oven for 7-9 minutes or until lightly browned.  Cool on a wire rack.  In a large mixing bowl, beat cream cheese, sour cream, cornstarch, vanilla, salt and remaining ½ cup of sugar until smooth.  Add eggs and beat just until combined.  Fold in white chocolate.  Pour half of the filling into crust.  Top with half of the rhubarb sauce.  Cut through batter with a knife to gently swirl rhubarb.  Layer with remaining filling and then rhubarb sauce.  Again, cut through layers with a knife to gently swirl rhubarb.  Place pan on a double thickness of heavy-duty foil and securely wrap foil around the pan.  Place the pan in a 2-inch high larger baking pan.  Now carefully add 1-inch of hot water to larger pan.  Place it in a preheated 350-degree oven for 60-70 minutes or until center is almost set.  Cool on a wire rack for 10 minutes.  Carefully run a knife around the edge of pan to loosen.  Then cool for an hour before covering and refrigerating overnight.  Remove sides of pan and cut into desired portions when ready to serve.

Note:               It is always best to use fresh rhubarb but frozen works too.  

Ideas for Future Efforts
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Tuesday, August 8, 2017

Rhubarb Season is Coming to an End

As we get late in the summer, rhubarb season is coming to an end.  But that doesn’t mean it’s the last of it for you.

Fresh rhubarb is always the best option in recipes.  But if you can’t have fresh, frozen will work just as well.

Whether you have your own rhubarb stand or always get it at the farmer’s market, you might want to stock a little in your freezer before the season comes to a close.

It’s easy to do too.  Just cut off the leaves and root end, wash the stalks and dice.  Measure out the quantity desired and place in freezer zip-lock bags.  I always put 5 cups in quart size bags.  But you can put any amount depending on how you are going to use it.  Recipes usually call for 2½ to 5 cups.  Check the ones you wish to use and measure for them.  Remember to mark your bags with the information of date and quantity and, of course, that it is rhubarb.

When using frozen rhubarb, some recipes will call for it to be thawed and some it doesn’t matter.  If you need to thaw, place the bag in a bowl to catch any leakage.  It is best to thaw overnight in the refrigerator.  So plan ahead.

The recipes this week “Rhubarb Swirl Cheesecake” and a “Rhubarb Chutney” on Wednesday and Thursday.  Enjoy trying them and “Happy Cooking” until next week.  Remember to share this link too.  Thanks.

Thursday, August 3, 2017

The "Ham" Burger


The “Ham” Burger
(4 servings)



Ingredients:

6 oz. Ham (cooked and chopped)
1¼ lb. Ground Pork
1 large Egg Yolk, lightly beaten
1 clove Fresh Garlic, minced
2 tsp. Fresh Thyme, chopped
½ tsp. Black Pepper
1 tbsp. Canola Oil
4 slices Gruyere Cheese
Caramelized Onions
4 Brioche Burger Buns, toasted
¼ cup Spicy Brown Mustard

Directions:

Place chopped ham in a food processor and pulse about 12 times to get a very fine chop.  Transfer to a large bowl and add the ground pork, egg yolk, garlic and thyme.  Gently combine and form into 4 equal patties.  Sprinkle each side with pepper and grill until done (about 10-12 minutes).  During last 2 minutes, top with cheese and toast buns.  To assemble, place patty in grilled side of bottom bun, equally divide caramelized onions on top of patties.  Spread mustard on grilled side of top bun and place on top of onions.  Enjoy.

Note:               To caramelize onions, slice a small to medium onion.  Place in a large skillet with 2 tbsp. butter over medium heat.  Cook for about 20-30 minutes or until onion has caramelized.

Note:               You can always use other condiments or even add to these.  Always make a burger your own.

Ideas for Future Efforts
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Wednesday, August 2, 2017

Gouda-Bacon Burger


Gouda-Bacon Burgers
(4 servings)



Ingredients:

1 small Yellow Onion, sliced
2 tbsp. Unsalted Butter
4 slices Bacon (your choice)
1½ lb. Ground Chuck
1 tsp. Garlic Powder
1 tsp. Onion Powder
1 tsp. Seasoned Salt
½ tsp. Black Pepper
4 slices Gouda Cheese
¼ cup Mayonnaise
¼ cup Orange Marmalade

Directions:

In a large skillet over medium heat, cook onions in the butter until caramelized.  Keep warm.  Cut bacon in half and cook until crisp in oven or on stove.  Remove to a paper towel lined plate and set aside.  Form the ground chuck into 4 equal patties and sprinkle both sides with the next 4 ingredients.  Grill, turning once, for about 4-5 minutes or until they reach your desired doneness.  About 2 minutes before they are done, top with 2 pieces of bacon followed by a slice of the cheese.  Also, grill buns at this time.  To assemble, top grilled side of bottom bun with mayonnaise, the burger and then the onions.  Spread grilled side of top bun with the marmalade and place on top of onions.  Enjoy.

Note:               Bacon is less messy done in the oven or even a toaster oven.  Place parchment paper on a rimmed baking sheet, top with the bacon slices and place in a pre-heated 400-degree oven for about 20 minutes.  Ovens vary so check to get desired doneness.

Ideas for Future Efforts
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Tuesday, August 1, 2017

More Summer Burgers for Grilling

As we are in the last month of summer, I have a couple of slightly different burgers for you.

It’s still heavy grilling season and by now you might be getting bored with the same old burgers.  This is where imagination comes in if you can’t find other interesting recipes.  At worst case, you can always take your pride and joy burger and just mix it up a little with some unusual ingredients.

The Wednesday recipe, “Gouda-Bacon Burger,” does that by using a not normal cheese for starts.  Then it adds caramelized onions, which you may not have tried.  Finally, it adds orange marmalade to the mix.

Then we have “The “Ham” Burger” on Thursday.  Here you are using actual ham combined with ground pork for the burger.  You don’t have to always use ground beef for burgers.

So get out there and do some spectacular grilling of your own.  One of my favorite sayings is; “You’re only limited by your imagination when it comes to cooking.”

So enjoy and “Happy Cooking” until next week.  Please remember to share the link with everyone.  Thanks.