Spicy Gluten-Free Tofu Fried Rice

Measuring does not come naturally to me in the kitchen, which I have found to be a challenge when developing this blog. What’s the point if readers cannot recreate the dishes I am writing about in their own kitchens? My main method of cooking is throwing ingredients together and hoping for the best, which I have found to work quite well (eh, most of the time). A prime example of this method is a spicy fried rice I whipped up with various ingredients found in my fridge. Unfortunately, I didn’t take notes as I went along, so I am unable to include below how many ounces of mushrooms and tofu I used, and I had to approximate the amount of olive oil. My apologies. The bright side is that this recipe is easy to throw together, so you can embellish as you follow the “framework” I provide.  Going forward, I plan to cook alongside a notebook, scribbling notes a I go…

Fried Rice used to be one of my favorite items to order off a Chinese takeout menu or at a Japanese hibachi restaurant. Enter this recipe, which includes three of favorite ingredients (well, lately): Kale, Tofu, and Mushrooms. In my attempt to create a healthy and gluten-free version of fried rice, I used kale, golden brown tofu, and sauteed mushrooms along with long grain rice and Sriracha. The final touch? Topping this fried rice concoction with an over easy egg.

After enjoying (err, inhaling) a bowl, I’d never order fried rice from a Chinese takeout menu again…even if I could!

Spicy Gluten-Free Tofu Fried Rice

Ingredients
1 bunch of kale, rinsed and leaves torn from the stems into bite size pieces
1 package of Extra Firm Tofu, cubed
1 cup long grain rice, cooked according to package instructions
1 pre-packaged serving of fresh portobello mushrooms, sliced
About 2 tablespoons of olive oil
2-3 cloves garlic, minced
1 egg (per serving)
Sriracha, to taste
Salt and pepper, to taste

1. Cook rice according to package instructions.
2. Sautee mushrooms in 1 tablespoon of olive oil until soft, about 5-7 minutes.
4. While mushrooms are sauteeing, cook cubed tofu in ~1 tablespoon of olive oil until golden brown on both sides.
4. Steam kale in a large pot in a steamer basket until bright green and wilted.
5. When all of the components are cooked, toss together in a large pot along with minced garlic. Add 2 tablespoons of Sriracha sauce (or more, if you want even more heat), and cook on medium-low heat for ~5 minutes.
6. Cook an egg over easy, seasoning with salt and pepper to taste, and top over a bowl of fried rice.

Gluten-Free ELT (Egg, Lettuce, Tomato) Sandwich

I love eggs. And sandwiches. This recipe brings the two together into a plate of glory. My mom used to make BLTs every now and then growing up, and they were a big treat to my sisters and I because we rarely ate bacon. The toasted bread, fresh tomato, crispy bacon, and touch of mayo provided just the right balance of texture and flavor. I have been on an egg kick lately–hard boiled, egg salad, eggs in salad, eggs on toast–you name it. Inspired by sandwiches of BLTs past, I bring you a much healthier, Gluten-Free version: The ELT.

Egg, Lettuce, and Tomato. Who knew a delicious sandwich could be that simple? The whole Gluten-Free bit adds a twist, though. Udi’s to the rescue. Udi’s Whole Grain is my go-to Gluten-Free bread for everything from sandwiches to breakfast toast. It toasts well, and does not have the soda bread like density of many other Gluten-Free breads. Extra large, organic brown eggs are a kitchen staple, as is Vegan mozzarella cheese. The fresh on the vine tomatoes I picked up from a Farmer’s Market were too good to only include one slice. I added two thick slices, effectively creating a sandwich within a sandwich. Two sandwiches in one? Now we’re talking.

Gluten-Free ELT (Egg, Lettuce, Tomato) Sandwich

Ingredients
2 slices of gluten-free sandwich bread (I prefer Udi’s Whole Grain)
2 slices of fresh on the vine tomatoes
1 extra large egg
1/4 cup of spring mix lettuce or red leaf lettuce
1 slice of Vegan or soy cheese
Salt and pepper to taste

1. Slice tomatoes and season with salt and pepper. Set aside.
2. Cook an egg over easy, seasoning with salt and pepper halfway through the cooking process. Flip egg, and turn oven off. Layer one slice of cheese over the egg, and let it melt.
3. Toast slices of bread and lightly butter, if preferred.
4. Layer sandwich as follows: Bread, tomato slice, egg, lettuce, tomato slice. Cut in half, and serve.

Lemon Basil Hummus

To honor my Mom on Mother’s Day, I decided to spend some time in the kitchen and create a dish I knew she would enjoy…and one we would share on the back patio while drinking a glass of wine if we didn’t live several states apart.

Every summer, my Mom grows fresh basil in large buckets. I immediately thought of her this afternoon when I spotted beautiful basil plants at the grocery store. She bought me my first food processor for Christmas, and I think of her each time I use it. With all of these “mom” elements in mind, I decided to make a lemon basil hummus, which paired perfectly with the white Chardonnay I opened, also in her honor.

Hummus  amazes me. It only takes a few ingredients to create an entirely different and flavorful rendition. Fresh basil and the juice of one lemon were all I added to the traditional hummus I typically make, and these two simple ingredients turned the hummus into something new for my taste buds. I tasted summer evenings on the back patio with my Mom, drinking wine as our dog chases chipmunks. Happy Mother’s Day, Mom! Thinking of you (as I eat).

Lemon Basil Hummus

Ingredients

2 15.5oz cans of chickpeas, rinsed and drained, juice reserved
3 tablespoons Tahini
Juice of 1 lemon
1 (packed) cup of fresh basil
2 cloves garlic
1 tablespoon extra virgin olive oil
Salt and pepper to taste

1. When draining can of chickpeas, be sure to save the juice from both cans into a large bowl or cup.
2. Place chickpeas, Tahini, lemon juice, basil, and garlic into a food processor. Pulse until coarsely chopped.
3. Gradually add reserved chickpea juice, and pulse, until hummus reaches desired consistency. (You do not have to use all the reserved juice. I used about 1/2 of it).
4. Season with salt and pepper to taste, and add 1 tablespoon of olive oil. Pulse again until smooth.
5. Serve immediately, or refrigerate before serving.

The Best Gluten-Free Pizza in Creation

Okay, so the title is a bit hyperbolic, but that was my response after biting into the first slice while sitting on my balcony, bathing in the afternoon sunlight, and nursing a cold one: “This is the best pizza in creation.”

Not since my first blog post back in January have I ventured a second try at Gluten-Free pizza. While tasty, the crust just didn’t pan out the way I anticipated (pun intended, of course). The 8″ pizza crusts by Rustic Crust broke into pieces, rather than slicing cleanly, and didn’t bear the weight of the toppings. I made a grocery store pit stop on my way home from work yesterday, and as I scanned the Gluten-Free aisle, Rustic Crust beckoned me for a second chance. The weather was in Rustic Crust’s favor–sunny, nearly cloudless, and 70 degrees. I had a vision of sitting on that balcony with a slice of pizza, and when I have a vision, I make it happen.

I took a different approach to the crust this time around. Instead of applying the toppings and putting the pizza immediately in the oven, I brushed the crusts with olive oil and baked it in the oven first–sans toppings. After the crust turned golden brown, I took the pan out of the oven and dressed the crusts with simple, fresh, Italian ingredients: Diced tomatoes, fresh basil, and sharp, deli Provolone cheese.  A few minutes later, my taste buds zoomed me back to Italy. It was that good.

My favorite part about this recipe–aside from the simple, yet astoundingly flavorful ingredients–is that it is quick and easy. One day, when I am feeling particularly ambitious, I will make a Gluten-Free pizza crust from scratch. Until then, Rustic Crust will be my go-to crust…now that the two of us have become friends. The result was night and day from my first pizza endeavor. This time around, the pizza slices cut cleanly, and the crust had a crunch. Rustic Crust, you have found a spot on my “Gluten-Free Favorites” page. Feel special.

The Best Gluten-Free Pizza in Creation

Ingredients

2 Rustic Crust 8″ pizza crusts
1 14.5 oz can of unseasoned diced tomatoes
A few sprigs of fresh basil
6 slices of sharp, deli Provolone
Garlic powder, minced onion flakes, and salt and pepper to taste

1. Pre-heat oven to 400 degrees.
2. Brush both crusts with extra virgin olive oil, and season with garlic powder, minced onion, salt, and pepper.
3. Bake both crusts on a baking sheet for 5-7 minutes, until golden brown.
4. Take crusts out of the oven and spoon diced tomatoes over the crusts. (You don’t have to use the entire can of diced tomatoes.)
5. Snip a few fresh basil leaves over the tomatoes, then layer three slices of Provolone over each crust.
6. Bake for an additional 5 minutes until cheese is melted and golden brown on the edges.
7. Let cool for 5 minutes, then enjoy…with “a cold one.”

Zesty Gluten-Free Chicken Fingers with Cool Greek Yogurt Dipping Sauce

Believe it or not–I have not forgotten about this blog. I started a new job two months ago, which I absolutely love, but cooking…and therefore blogging…has played second fiddle to ramping up in my new role. The blog always lingers in the back of my mind as I whip together a quick meal, while the large stack of unread food magazines gives me the stink eye from the living room end table. I’m sure my blog is giving me the virtual stink eye as well, which I imagine looks like this *-(

Food, at the end of the day, is just sustenance fueling our bodies. Good thing I have never looked at food that way. Food is comfort, and when I think of comfort food, I think of warm-out-of-the-oven chicken fingers, tangy dipping sauces, and a cold brew (with a baseball game playing in the background). I decided to make my triumphant return to this blog by embarking on my first Gluten-Free Challenge. What is this challenge, you ask? Simply put, it is taking a very gluten based food and turning it into a delicious culinary creation those with Celiac’s, Gluten intolerance, and Gluten sensitivity can actually digest. The starting point for this particular challenge? The chicken fingers’ crunchy coating.

I’ve been experimenting with a variety of Gluten-Free bread crumb products intermittently over the past few months…to lackluster results. The bread crumbs just make the end product so…dense. I came to the realization that with Gluten-Free food, sometimes it is better to keep it simple and go back to the basics. Chex Mix is always on our kitchen counter. Cinnamon, Honey, and Rice Chex. 3 boxes. Every week. It’s C’s favorite snack, and I enjoy a bowl of cereal as I watch “Once Upon a Time.” Seems like the best starting point, if any. I put a cup of Rice Chex in a baggie, and with a heavy can of beans, rolled it back and forth across the baggie. It didn’t take much for the Chex to break up into tiny, Panko size pieces. Eureka! Simple, homemade, Gluten-Free Panko breadcumbs. The rest of the recipe was cake (a gluten-free one) from there.

My “go to” flour these days is Gluten-Free Bisquick, which I set aside as the first bowl in the chicken finger assembly line. Next, two large brown beaten eggs. Finally, the Panko crumbs, seasoned with red pepper flakes, minced onion, garlic powder, and Pecorino-Romano cheese.   It took less than 15 minutes in the oven for these tenders to come out golden brown.

Now, the next best thing about crunch chicken fingers is the sauce you are going to dip it in. The chicken fingers themselves are tangy because of the red pepper flakes, so I first whipped up a cool sauce made with Greek Yogurt, lemon, and dill. But, to keep with the theme of tang and heat, I made a second sauce that included Sriracha. It’s a battle of the sauces! Perhaps a new form of The Hunger Games? With full stomachs, and no death.

Zesty Gluten-Free Chicken Fingers

Ingredients
1/2 lb lean chicken breasts (about 2-3 breasts) sliced into tenders
2 cups Rice Chex, ground into Panko sized crumbs
1/3 cup Gluten-Free Bisquick
1/3 cup Locatelli Pecorino-Romano cheese
1 tablespoon minced onion
1 tablespoon garlic powder
1 teaspoon red pepper flakes
2 eggs, beaten

1. Pre-heat oven to 400 degrees. Spray a large baking sheet with cooking spray.
2. Separate the Bisquick, eggs, and ground Chex Mix into three separate bowls.
3. Add cheese, minced onion, garlic powder, and red pepper flakes to the bowl of ground Gluten-Free crumbs. Stir to combine.
4. Coat chicken in Bisquick, shaking off excess, then dunk in the egg.  Coat with Chex crumbs, pressing down with a fork.
5. Arrange on baking sheet, and bake for 12-15 minutes until crispy and cooked through.

Cool Lemon Dill Greek Yogurt Dipping Sauce

Ingredients
1/3 cup non-fat Greek Yogurt
1 tablespoon lemon juice
2 tablespoons fresh dill, chopped
1 teaspoon lemon zest

Tangy Sriracha Lime Dipping Sauce

Ingredients
1/3 cup non-fat Greek Yogurt
1 teaspoon Sriracha (add more if you want a spicier sauce)
1 teaspoon lime juice

1. Mix sauces together into separate, small bowls.
2. Tweak the ingredients to your liking. If you want more powerful flavors, add more Sriracha, dill, or lemon!

 

Gluten-Free (and skinny) Greek Pastitsio

Last year, I spent Easter in northern New Jersey with my boyfriend’s family, half of whom are of Greek descent. Needless to say, I was in heaven. I have a soft spot for Greece. I lived in Crete until I was five, and I have returned to Greece twice in the past 5 years for vacation. If I had a free plane ticket to travel anywhere in the world, I would go to Santorini. If I could only eat one meal for the rest of my life, it would be horitatiki (traditional village salad), dolmadakia (rice stuffed grape leaves), and tzatziki (Greek yogurt with cucumbers, garlic, and dill). No contest.

Because of my various food sensitivities and preferences (gluten-free, minimal dairy, no cow/pig/lamb), my options were slightly limited for the large Easter dinner. No matter. To me, cooking–especially for large family functions–is far more enjoyable than eating. I enjoy the time spent in the kitchen far more than the time spent at the dinner table. I jumped at the chance to spend a full day with C’s Greek grandmother cooking our hearts out, and being the saint that she is, the last item we prepared was a gluten-free, “skinny” version of Greek Pastitsio with lean ground turkey, gluten-free pasta, and a revised Bechamel sauce exclusively for me.

Pastitsio is in essence a Greek lasagne with either ground beef or lamb. Grandma K and I seasoned lean ground turkey with nutmeg, garlic powder, and onion powder, and then layered the meat along with a very thin layer of Pecorino-Romano cheese. I love this cheese because of its potency, a little goes a long way in terms of flavor. The “Bechamel” we poured over the Pastitsio was comprised of whisked eggs and soy milk. Easy peasy, not to mention lighter than the original, and equally delicious! 

My three favorite things about this dish: 1. Nutmeg. Pastitsio just isn’t Pastitsio without nutmeg. 2. The top, crunchy layer. The noodles are crispy and slightly cheesy. I have to restrain from snacking on the noodles one by one as I wait for the dish to cool. 3. Leftovers. Slice it up into ready-to-go Tupperware, and you have yourself a tasty lunch all week long. Enjoy! (or should I say…Opa!)

Gluten-Free (and skinny) Greek Pastitsio

Ingredients
1 lb lean ground turkey
1 lb Gluten-Free rigatoni (or penne)
4 eggs
1 and 1/2 cups soy milk
2 tablespoons extra virgin olive oil
2 tablespoons Smart Balance butter
3 teaspoons nutmeg
1 tablespoon onion powder
1 tablespoon garlic powder
6 tablespoons of Pecorino-Romano cheese (3 per layer)

1. Pre-heat oven to 350. Coat a 9×9 glass dish with cooking spray.
2. Cook pasta according to instructions.
3. While pasta is cooking, heat olive oil over medium high heat, then add turkey. Cook until meat is completely done, breaking with a spoon as you cook.
4. Add nutmeg, garlic powder, and onion powder to the meat. (If you want to add more than what I’ve listed, go ahead!). Season with salt and pepper to taste.
5. In a bowl, whisk eggs and milk. Set aside while you layer the Pastitsio.
6. Drain the pasta and pour half the amount into the bottom of the glass dish. Sprinkle 3 tablespoons of cheese and one tablespoon of butter (diced into small pieces) over the pasta.
7. Add the entire pan of cooked turkey to the top of the pasta.
8. Add the remaining pasta and layer with remaining cheese and butter.
9. Slowly pour egg and milk mixture over the pasta, allowing the mixture to seep into the layers.
10. Cover dish with foil and bake for 30 minutes. Remove the foil, and bake for an additional 15 minutes.
11. Let Pastitsio sit for at least 10 minutes before serving.
**Do not worry if the first few slices look like a hot mess on your plate. After sitting in the fridge overnight, it is much easier to slice, serve, and re-heat the next day.

Gluten-Free Cereal Bars

After I pour over my various monthly food magazines, C likes to flip through them and dog ear recipes he wants to eat. The vast majority of the time the recipes he selects are either fish or vegetable related, but this month I was surprised to see that he flagged Everyday Food’s “Chocolate-Peanut Butter Cereal Bars” with one catch: Change up the ingredients. “Well,” I thought, “this could be fun…”

First, I changed up the cereal in order to make the bars Gluten-Free. We always have at least three different boxes of Rice Chex on hand, so that was an easy decision. Whenever I want to change up a recipe to make it my own, I always turn to my pantry for inspiration.  I decided to whip up two renditions of Everyday Food’s cereal bars with the ingredients that jumped out at me from the pantry’s shelves. I found a jar of Pumpkin Butter hidden on the top shelf, as well as dark chocolate chunks, milk chocolate chips, walnuts, and cashews. All I needed were two bags of marshmallows (does anyone have that on hand in the pantry…ever?) Now, let the fun commence!

Even though Fall is nowhere in sight, the Pumpkin Butter and Cinnamon Chex seemed like a perfect combination…and potentially reminiscent of pumpkin pie. Chocolate and peanut butter are one of my favorite culinary combinations, so I chopped up the dark chocolate pieces into mini chunks and measured out a separate serving of milk chocolate chips. I don’t care for peanuts or almonds, so I crushed the cashews and walnuts instead. I decided to experiment with two different pans for this kitchen adventure: A 9×9 glass dish for thicker, Rice Krispie treat size bars, and the other a 13×9 rimmed baking sheet for more thin, granola bar sized bars. How did my quasi-epic cereal bar experience turn out? Tasty, yet interesting.

My favorite of the two is the Chocolate Peanut Butter and Walnut, which had just the right balance of peanut butter, chocolate, and crunch. The 13×9 pan size bars were more snack size friendly, too. This is not to say the Pumpkin Pie version was a total dud as C loved the flavor and thicker size. They had a completely different texture and consistency due to the pumpkin butter. Overall, the Pumpkin Pie bars were much denser than the Chocolate Peanut Butter bars, which were more airy and did not require refrigeration to set. Different strokes for different folks, although I’m curious which ones go faster at C’s office tomorrow. Hmm….

Gluten-Free Pumpkin Pie Cereal Bars
*Adapted from Everyday Food

Ingredients
8 cups Cinnamon Chex
1/4 cup unsalted butter
3/4 cup Pumpkin Butter
10.5 oz bag of mini marshmallows
1/3 cup dark chocolate chunks
1/2 cup crushed cashews

1. Line a 9×9″ glass dish with parchment paper. Spray the parchment paper lightly with cooking spray.
2. Measure out cereal into a large bowl.
3. Melt butter over medium heat in a large pot. Add marshmallows and pumpkin butter and stir constantly until  melted.
4. Pour marshmallow mixture over cereal and toss to coat. Let mixture cool slightly for 3-4 minutes.
5. Add dark chocolate chips and cashews. Stir to combine. (I sprayed my hands with cooking spray and mixed with my hands).
6. Pour mixture onto parchment paper and press into the dish.
7. Let set in the fridge for at least 2 hours before serving.
8. Lift parchment paper out of pan and cut bars on cutting board.

Gluten-Free Chocolate Peanut Butter and Walnut Cereal Bars
*Adapted from Everyday Food

Ingredients
8 cups Rice Chex
1/4 cup unsalted butter
3/4 cup peanut butter
10.5 oz bag of mini marshmallows
1/2 cup crushed walnuts
1/3 cup  milk chocolate chips
1/3 cup dark chocolate chips

1. Line a 13×9″ rimmed baking sheet with parchment paper. Spray the parchment paper lightly with cooking spray.
2. Measure out cereal into a large bowl.
3. Melt butter over medium heat in a large pot. Add marshmallows and peanut butter and stir constantly until  melted.
4. Pour marshmallow mixture over cereal and toss to coat. Let mixture cool slightly for about 3-4 minutes.
5. Add dark and milk chocolate chips and walnuts. Stir to combine. (I sprayed my hands with cooking spray and mixed with my hands).
6. Pour mixture onto parchment paper and press into the pan. Let sit at room temperature for 20-30 minutes until set.
7. Lift parchment paper out of pan and cut bars on cutting board.