Kung Pao Lettuce Cups (GF)

 

Kung Pao Lettuce Cups (GF)

(4 servings)

 

Ingredients:

2 tbsp. Avocado Oil

1 lb. Ground Chicken (see note)

1 Medium Red Bell Pepper, fine dice

4 Green Onions, green and white sections separated and thinly sliced

½ cup Cashews, chopped

½ cup Teriyaki Sauce

to taste Kosher Salt

1 head Bib Lettuce, separated

Directions:

Heat a large wok type pan or skillet over medium-high heat for 5 minutes.  Add oil and warm.  Now add chicken.  Cook, stirring and breaking up the meat as it cooks.  Cook until chicken is browned and moisture has evaporated (4-5 minutes).  Add the bell pepper, whites of green onion and cashews; cook, stirring, until the pepper has softened slightly (2-3 minutes).  Stir in the teriyaki sauce and toss to coat.  Cook, stirring occasionally, until the sauce has reduced by about a quarter (2-3 minutes).  Sprinkle in the green of the onion and stir.  Taste and season with salt as desired.  Transfer mixture to a warm bowl and serve with the lettuce.

Notes:              You can use all white ground chicken or the mixture of white and dark chicken.  You could also use ground turkey of either mixture if ground chicken is hard to find.

Notes:              Because it is gluten-free, double check your ingredients to be sure they are GF.

Ideas for Future Efforts

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Teriyaki Cashew Chicken (GF)

Teriyaki Cashew Chicken (GF)

(4 servings)

 

Ingredients:

2 tbsp. Canola Oil

1 tbsp. Fresh Ginger, grated

1 tbsp. Fresh Garlic, minced

¼ tsp. Red Pepper Flakes (optional)

1 lb. Boneless Skinless Chicken Breast, ¾ inch cubes

1 large Red Bell Pepper, cut into 2 inch strips

½ large Onion, cut into strips top to bottom

2 oz. Pea Pods

1 cup Kikkoman Teriyaki Sauce

1 tbsp. Corn Starch

1 cup Salted Whole Cashews

3 cups Hot Cooked Rice

Directions:

Over medium-high heat, warm oil.  Add ginger, garlic and red pepper flakes (if using) to oil and cook while stirring for 30 seconds to a minute or until fragrant but not burned.  Next add chicken and cook while stirring for about 4 minutes.  Now add red bell pepper and onion, continuing to stir and cook for 4 minutes.  Add pea pods and continue another 2 minutes.  Now add cashews to mixture stirring to mix.  Combine teriyaki sauce and corn starch to make a slurry.  Add to mixture in pan, stirring to mix until it thickens.  Divide hot rice between 4 bowls or plates and then do the same with chicken mixture.  Serve immediately.

Notes:              You could use boneless skinless chicken thigh in place of the chicken breast.  You will need to increase cooking time for the chicken by 2 or 3 minutes.

Notes:              Because it is gluten-free, double check your ingredients to be sure they are GF.

Ideas for Future Efforts

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Gluten-Free Asian Dishes

This week we have a couple of Asian dishes that are gluten-free.

However, you have to be careful with Asian sauces.  For example, I have not been able to find Hoisin sauce that is gluten-free.  Note all soy sauces are gluten-free.

The same goes for noodles.  If you have trouble with noodles, use gluten-free pasta where it calls for a noodle.

So we start off with “Cashew Chicken Stir-Fry (GF)” on Wednesday.  Then follow it up with “Kung Pao Lettuce Cups (GF)” on Thursday.

Remember, too, that you can always increase or decrease ingredient amounts to make the recipe meet your taste desires.

Until next time, “Happy Cooking” and please help spread the link to others that like to cook.  Thanks.

Tomato, Fennel and Artichoke Salad

 

Tomato, Fennel and Artichoke Salad

6 (servings)

 

Ingredients:

1 head Romaine Lettuce, chopped

½ head Radicchio, thinly sliced

¼ Fennel bulb, cored and thinly sliced

2 pints Cherry or Grape Tomatoes, halved

1 large Seedless Cucumber, quartered lengthwise and chopped

½ medium Red Onion, chopped

½ cup Marinated Artichoke Hearts, chopped

½ cup Castelvetrano Green Olives, pitted and halved

3 oz. Pecorino Romano Cheese, shredded

Dressing:

¼ cup Red Wine Vinegar

2 tbsp. Fresh Oregano

3 cloves Fresh Garlic

¼ tsp. Black Pepper

½ cup Extra Virgin Olive Oil

Directions:

Prepare the dressing first and refrigerate while making salad.  In a blender, add the red wine vinegar, oregano, garlic and pepper.  Blend until minced.  Slowly add the olive oil and blend until well mixed.  For the salad, in a large bowl, add all the salad ingredients except the cheese.  Toss to combine well.  Now add dressing and toss again.  Sprinkle with cheese and serve.

Notes:              You can always substitute different olives and cheese if desired.

Ideas for Future Efforts

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Cowboy Salad

 

Cowboy Salad

(6-8 servings)

 

Ingredients:

2 heads Romaine Lettuce

1 lb. Frozen Corn, thawed

1 can (15 oz.) Black Beans, rinsed and drained

2 cups Cherry (or Grape) Tomatoes, halved

1 cup Sharp Cheddar Cheese, shredded

1 large Avocado, diced and sprinkled with lime juice

1 large Red Bell Pepper, diced

1 large Jalapeno Pepper, seeded and minced

½ medium Red Onion, diced

½ cup Cilantro, chopped

Dressing:

1 cup Mayonnaise

½ cup BBQ Sauce

¼ cup Spicy Brown Mustard

2 tbsp. Worcestershire Sauce

2 tbsp. Fresh Lime Juice

Directions:

Cut romaine into strips and place in a large bowl.  Next add corn, beans, tomatoes, cheese, avocado, bell pepper, jalapeno, red onion and cilantro.  In a medium bowl, combine mayonnaise, bbq sauce, mustard, Worcestershire sauce and lime juice.  Pour the dressing over ingredients in the large bowl and gently combine.  Rest 15-20 minutes before serving for flavors to combine.  Toss again just before serving.

Notes:              Add cooked chicken to it if you want a more filling entrée salad.

Ideas for Future Efforts

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Summer Salads

 Summer is here and everyone is starting to grill again.  But besides your entrée you have grilled, you need some great sides to go with it.

Potato salad, pasta salad, baked beans and cole slaw are a few that come to mind quickly.  But summer is about light foods too.

A great salad really compliments a steak or burger or whatever you have grilled.  Here I’m talking lettuce based salads.

So this week I have two recipes for you to try that have some type of lettuce as its base.  However, there are a lot of other great ingredients that make it more than just a lettuce salad.

We start with “Cowboy Salad” on Wednesday.  You couldn’t pick a better one to go with a juicy steak.  For Thursday, it’s “Tomato, Fennel and Artichoke Salad” and it would be a nice compliment to your favorite grilled fish.  But they both go well with everything.

So enjoy and “Happy Cooking” until next time.  Please remember to share this link with others.  Thanks.