Tag Archives: gluten-free

Quick Korean-Style Bowl

20 Saturday Apr 2019

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This bowl has it all: sweet, spicy, umami, crunch, shrimp – what more could you ask for? And it’s quick! Like 15 minutes, 1 mug & a bowl!

Gluten-free, pescatarian

Quick Korean-Style Bowl

Shrimp (I used half a pound or so small cooked shrimp, but uncooked would have been even better)
2 Tbsp. arrowroot powder or cornstarch
2 Tbsp. neutral oil
Two big hand fulls snap or snow peas
2 cups finely shredded carrots
2 green onions, sliced

For the sauce:

1 Tbsp. gochujang
2 Tbsp. hoisin sauce (or honey soy – something salty & sweet)
1 Tbsp. soy sauce (or coconut aminos)
1/2 inch fresh ginger, minced.
2 cloves garlic, minced
1 tsp. arrowroot powder or cornstarch
2 Tbsp. water

Heat your largest skillet over high. Add the oil to heat up.

While the oil is heating, toss the shrimp in the cornstarch.

Add to the pan, stir-frying until just beginning to brown.

Add the snap peas, stir-frying until warmed through.

Add the carrots, stir-frying until well distributed.

Add the sauce, stir-frying until the mixture looks homogeneous as possible and the sauce begins to thicken.

Add the green onions, give it a couple stirs, and serve.

Serves 2 for dinner, with or without 1 for lunch depending on whether this is all you eat

Vinegar Poached Chicken Bowl

13 Saturday Apr 2019

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I first came across a version of this chicken on Instagram in relation to a sandwich, and it got the wheels turning.

What you end up with is a pile of tender, shreddable-if-you-look-at-it-crosswise chicken that pairs beautifully with roasted, nutty veggies and a rich sauce.

I can imagine this would also be fantastic as part of a chicken salad with grapes, pecans and extra rosemary. Or dill. Dill might be great here.

I served mine as part of a quinoa/rice bowl with some leftover cauliflower I’d batch roasted a few days before.

Gluten-free, paleo & Whole30 with a different bowl base

Vinegar Poached Chicken Bowl

4 chicken breasts
1c. red wine vinegar
1c. olive oil
Peel of half a lemon
2 sprigs rosemary
1 jalapeño
1 tsp. ground cumin
1 tsp. coriander seeds
6 cloves garlic, peeled
1 onion, peeled and quartered
Salt & pepper

For the bowl:

Quinoa & rice, cooked (optional)
1 Tbsp. mayo mixed with 1 tsp. rice vinegar and 2 tsp. minced rosemary
Roasted cauliflower or other veggies

Combine all the non-bowl ingredients in a saucepan over medium-high heat. Bring up to a boil, cover, lower the heat & simmer 1 hour or until the chicken is falling apart.

Cool chicken, pull out of the oil & vinegar, and shred. Place in the bowl with the other ingredients.

Serves 4

Combine all

Chicken with Raisin Oil

06 Saturday Apr 2019

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This recipe is based on a show-stopper in a cookbook from one of my absolute favorite chefs in Miami.

This version incorporates chicken thighs and stovetop cooking – I don’t currently own a pan that can go in the oven; and the whole chickens looked kinda sketch at the store the day I shopped for this meal, so modifications it was!

If you can, check out Michael’s Genuine Food: Down-To-Earth Cooking for People Who Love To Eat by Chef Michael Schwartz. Where he excels, and what makes his Miami restaurant(s) so successful, is taking a few good ingredients, treating them with love and not much else, and turning them into something that sounds dead-easy but tastes special.

Michael’s Genuine (and later the pizza restaurant Harry’s) were two of our favorite go-tos while living in Miami and places we could visit often, get something we would never order (like chicken that sounds kinda boring on paper), and have it be an experience we talked about for weeks after.

This recipe takes the spirit and the general flavors of one of our ‘company is coming’ go-tos from that cookbook, and makes the technique more approachable for where we are currently and the tools we have to work with.

Note: What’s up with raisin oil? It’s delicious! This dish was the first we’d encountered it, and while it is definitely a delicate taste – it adds a little somethin’ to this dish that helps it stand out. Want more? This recipe from the NYT also helped when coming up with this (super-simplified) dish.

Gluten-free, paleo

Chicken with Raisin Oil

8 chicken thighs
1/3 cup raisins (mixed golden and black is my fav)
1/2 cup + 3 Tbsp. olive oil
1 rosemary sprig
4 sprigs lemon thyme (or regular)
Wine
Salt & pepper

First, make the raisin oil by simmering the raisins and rosemary with a Tablespoon of water in the 1/2 cup olive oil about :30 or until the raisins have plumped.

I left my heat up long enough to fry the rosemary leaves a bit for an added garnish.

Set aside.

For the chicken, heat your largest skillet over medium-high. Add 3 Tbsp. oil. Pat the chicken dry with paper towels and arrange in a single layer in the pan skin side down. Salt & pepper liberally and sear until golden.

Flip, salt & pepper, and brown the other side.

Add the thyme sprigs and a few good glugs wine (dry white would be best but I only had some aging White Zinfandel). Cover, knock the heat back to low, and cook 15-20 minutes or until cooked through.

Make sure to check your chicken at the halfway point, baste, and make sure anything isn’t drying out. If it is, add a little extra wine or water.

If you’re inclined, this would be a great time to make a pan sauce with the raisin oil and/or a thickener. Despite the instructions being really clear on how to accomplish this feat in the cookbook, at this point in the evening while already branching out on my own with the cooking method (and having a glass or two of adult beverage under my belt), I didn’t want to mess with it.

So I served mine with a little raisin oil drizzled over top and it was delicious. I’ve made the pan sauce in the past and it was also delicious.

I have also found over the years that I like a hand full of fresh parsley over top (not pictured), and some times I hit the dish with a little lemon juice at the end of cooking for a bright little punch if I’m feeling saucy.

Garlic Smashed Sweet Potatoes

30 Saturday Mar 2019

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This side dish is fantastic as-is, but would be even more magical if I’d managed to make it also crispy.

As it stands, the rounds are a touch fragile – but are still frickin delicious.

gluten-free, paleo, vegetarian

Garlic Smashed Sweet Potatoes

1-2 sweet potatoes
High smoke point oil
3 Tbsp. butter
4 cloves garlic
1 Tbsp. fresh parsley
2 tsp. red pepper flakes
Salt & pepper

First, preheat your oven to 200C/400F. Take the barest amount of oil and brush a foil-lined baking sheet to coat.

Slice your potatoes in 1/2 – 3/4 inch thick rounds. Brush with a little oil, and hit with salt and pepper. Bake 25-30 minutes or until fork tender.

While the potatoes are cooking, chop the parsley & garlic and melt the butter. Make a sauce by combining all ingredients.

When the potatoes can be smushed by a fork, lightly smash – you may need to gently place the potatoes back into their original shape, depending on how much extra room in the pan you have and how aggressive you are a masher. I had a few of the thinner pieces whose middles didn’t want to stay in the center – for those pieces, I just patted everything back into shape.

Once your potatoes are how you want them, pour the sauce over top and broil until golden and crispy (ideally), or, if you don’t have a broiler – bake about 15 more minutes to brown up.

Serves a bunch as a side

All-Purpose Parsley Sauce

23 Saturday Mar 2019

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Parsley sauce?

I know it sounds weird and possibly boring, but this sauce is super quick to knock together and brings a little extra oomph to things like: roasted veggies, plain chicken, potatoes, anything in the bowl of carbs realm, or like toast.

It’s just delicious.

The picture below is of this sauce tossed with some chicken breasts I salted & peppered and roasted quickly, plus the Brussels sprouts/cauliflower/potato medley I batch cooked alongside.

Gluten-free, pescatarian, paleo

All-Purpose Parsley Sauce

Big double hand full fresh parsley (about a cup)
3-5 olives
2 tsp. anchovy paste
1/2 – 1 tsp. dry mustard powder
3 big cloves garlic
1/2 tsp. black pepper
1/2 c. your favorite oil
2+ tsp. water

Whiz all ingredients together, adding water a teaspoon at a time until your desired consistency is reached.

Get to tossin’. Or slather on some toast. Or drizzle on some eggs. Or swirl into soup.

The world is your oyster. You do you.

Serves a bunch

One-Pan Honey Mustard Salmon

16 Saturday Mar 2019

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Is there anything more satisfying than only dirtying one cooking implement for dinner while spending minimal time actually cooking?

Yes, but this is pretty dang rewarding too.

Especially if you’re a dork 🙂

This meal serves 2 with a little left over, comes together in under an hour, and can be dressed a bunch of different ways depending on what you have on hand.

For instance, you may notice some decidedly non-broccolini green stuff on my plate that isn’t in the recipe. That’s because I had a literal hand full of snow peas that needed using up, so I threw them in. Feel free to do the same, just note that if you have something like a carrot that takes forever to cook, you might want to add that in with the potatoes rather than the greens.

Also good to note: the sauce on this dish isn’t the overly sweet, sticky sauce I generally think of when I think ‘honey mustard’ (you know, like the radioactive yellow dressing from a ton of US restaurants that comes straight from Sysco central processing. Which I love in memory theory). This sauce is light and delicate with just a hint of sweet.

gluten-free, paleo, pescatarian

One-Pan Honey Mustard Salmon

Baby potatoes
Salmon
Broccolini
Oil, salt & pepper
2 large cloves garlic
2 tsp. grainy mustard
2 tsp. honey
1 Tbsp. butter

Preheat your oven to 200c (400f) and prep a baking sheet with foil.

Arrange your baby potatoes in a single layer in one third of the pan. Sprinkle with 2 tsp. of your favorite oil, salt & pepper and toss.

Bake 20 mins.

Add your broccolini to the other third of the pan, toss with 2 tsp. oil & salt and pepper.

Bake 10 minutes.

While that is baking, mince the garlic and add with the honey, mustard & butter to a heat-proof vessel. Zap until the butter is melted and stir.

Add the salmon meat side down to the middle, sprinkle with 1 tsp. oil + salt & pepper, slather in sauce, flip and repeat.

Sprinkle any remaining sauce over everything else.

Bake 5 mins, flip, and broil if you have the ability an additional 2-3 minutes to crisp that skin up a bit.

Viola.

Serves 2 for dinner with a little left over.

Berry Oat Protein Pancakes

02 Saturday Mar 2019

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These little babies are delicious, dairy-free, travel surprisingly well, and hold up to an alfresco breakfast picnic in the park.

Gluten-free, vegetarian

Berry Oat Protein Pancakes

1/2 c. frozen berries
2 eggs
1 c. rolled oats
1 tsp. baking powder
1 tsp. vanilla
1 c. your favorite plain dairy-free yogurt
2 Tbsp. flaxseed
2 Tbsp. chia seeds
1 date
1/4 tsp. salt
Fat of choice for the pan

Whiz all ingredients but the fat in a blender until incorporated.

Heat a Tablespoon of your fat of choice (I used ghee) in a large skillet over medium/medium-high heat.

Drop silver dollar sized amounts of the batter into the prepped pan and cook until bubbles form. Flip and cook an additional couple minutes.

Remove to paper towels and repeat.

Makes about 18 pancakes – enough for small servings for about 8 as part of a larger brunch spread. Perfect if served with fruit and/or whipped cream if you’re having that kind of morning – a more virtuous serving suggestion pictured here with extra yogurt and berries

Korean Coconut Buddha Bowl

23 Saturday Feb 2019

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I’ve been quite excited to see a resurgence of bowl-related meals in the popular press (mostly because that’s what I’ve mainly been making for dinner since .. Miami) – Call them Buddha Bowls, Nutri Bowls, Glow Bowls … they all amount to the same basic formula: filling item, accents, protein source & sauce.

This version starts with a coconut curry, and wanders into the territory of Korea with the substitution of gochujang for red curry paste. Yum.

gluten-free, low carb

Korean Coconut Buddha Bowl

For the sauce

1 Tbsp. neutral oil
2 medium shallots
1 inch ginger
2 Tbsp. gochujang
1 can coconut milk
2 tsp. honey
1 Tbsp. sambal olek
2 Tbsp. fish sauce
2 Tbsp. soy sauce

For the bowl

1 Tbsp. neutral oil
1/2 onion
1 c. snap or snow peas
1 c. carrot batons
1 c. asparagus
2 c. shredded purple cabbage
2 Tbsp. soy sauce
1-2 Tbsp. lime juice
1/4 c. water

Optional: ground chicken & fried eggs

Sesame seeds

Mince the shallot & ginger and sautée in the oil until softened. Add the rest of the ingredients, whisk to combine, and let simmer 15 minutes or until thickened and velvety.

While that’s working, prep your bowl.

When your sauce is done, set aside, wipe your pan and add the oil + carrots. Stir. Add the onion and sautée until the onions are softened.

Add the peas and sautée, stirring frequently, until the peas are beginning to soften.

Add the cabbage and stir. Add 1/4 c. water and cook, stirring frequently, until the water has evaporated and the cabbage is crisp-tender.

Add the asparagus, soy sauce & lime juice and cook, stirring, a few minutes more.

Divide veggies between two bowls and top with ground chicken & fried egg if desired. Spoon over about a quarter to a third of the sauce per bowl. Sprinkle sesame seeds over top.

If you are after a shot for the ‘gram, cook all these veggies separately and arrange artfully. Ain’t nobody in this house got time for that.

Bowls serve 2 with leftover sauce

Low Carb Gochujang Shrimp Bowl

16 Saturday Feb 2019

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What to do with leftover shrimp, and the massive tub of gochujang I’ve acquired? Make a yummy, yummy “noodle” bowl to kill that ramen craving I was also having.

If you’re nervous about gochujang and Korean food in general, don’t be – the paste I have may look spicy, but it’s not. It’s delicious, and is useful in a bunch of different ways.

gluten-free, low carb

Low Carb Gochujang Shrimp Bowl

14-16 shrimp
1-2 scallions
A bunch of shredded cabbage (I had about 1.5/2 cups per serving)
1-2 eggs per serving
Sesame oil
Soy sauce
Sesame seeds
Salt & pepper

for the marinade

2 tsp. olive oil
2 cloves garlic, minced
1 tsp. lemon juice
2 tsp. Gochujang (I could have done with a full Tablespoon here happily)
1/2 tsp. honey
1 Tbsp. water

First, whisk together all marinade ingredients in a small bowl. Add the shrimp, toss, and let marinate :30 to a couple hours in the fridge.

While that’s working, shred your cabbage and prep all other ingredients.

Cook in batches for each serving.

First, fry the cabbage in 1 Tbsp. oil over medium-high heat until beginning to brown and soften. Season with salt & pepper.

Push to the outside of the pan and add the shrimp + a hand full of scallion to the middle and cook until 3/4 done.

Stir all together and push to the outside of the pan. Add 1 tsp. sesame oil in the center and crack the 2 eggs in. Season with a sprinkle of soy sauce.

When the egg whites have turned white, poke the yolks and stir into ribbons.

When 3/4 of the way cooked through, stir into the rest.

Transfer to a bowl and top with a sprinkle of raw scallion + sesame seeds.

Repeat with subsequent batches.

Serves 1-2 for dinner, depending on whether you have other banchan

Thai Grapefruit Shrimp Salad

09 Saturday Feb 2019

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This recipe came about because I had something similar one fateful night when I got delivery pan-Asian – and then proceeded to think about it nonstop for a solid week.

While this isn’t 100% the same as that dish, it’s pretty close – and almost equally as addictive. The sharp bitterness of a good grapefruit pairs really well with sweet-tart tamarind, and the earthiness of nut butter. Yum all around.

gluten-free, paleo, low carb

Thai Grapefruit Shrimp Salad

1 ruby grapefruit
14-16 shrimp
1/4 c. roasted nuts
1 small shallot
1 red chili
1 clove garlic
2 small cucumbers
6-8 cherry tomatoes
1 Tbsp. cooking oil
Salt & pepper

For the dressing

1/2 tsp. shrimp paste (or fish sauce)
1 tsp. Thai roasted red chili paste
2 tsp. tamarind paste
1/2 tsp. honey
Juice of 1 lime
1 tsp. nut butter

Add to a large bowl, the grapefruit (peeled and supremed), shallot, chili and garlic (minced), cucumbers and nuts (chopped), and cherry tomatoes (halved).

In a separate bowl, whisk all dressing ingredients together.

Pour over salad and toss.

Sautée the shrimp in the oil in a medium pan 3-5 minutes or until cooked through, making sure to season with salt & pepper.

When done, add to the salad. Toss again and let chill a couple hours to allow the flavors to marry.

Serves 2 as a light meal