EGG DROP SOUP

INGREDIENTS:

4 c. organic, free-range chicken broth      4 eggs, whisked

1 c. water                                             5 green onions, thinly sliced

1-1/2 Tb. arrowroot powder                    1/4 tsp. sea salt

2 Tb. coconut aminos or GF soy sauce     1/8 tsp. freshly ground pepper

DIRECTIONS:  In a medium-sized pot, bring chicken broth to a boil over med-high heat.  In a small bowl, whisk the arrowroot into the water and coconut aminos or GF soy sauce.  Add green onions, salt and pepper to the chicken broth.  Slowly add the arrowroot mixture and reduce heat to med-low.  Let the soup come to a soft boil for 2 minutes.  Use a chopstick to swirl the soup at a rapid pace while slowly pouring in the whisked eggs.  Serve.  Makes 6-8 small servings.

GF PENNE w/ SALSA CRUDA

INGREDIENTS:

1-1/2 lb. Roma tomatoes, cored,              1/2 lb. mozzarella, cubed
     seeded and chopped                         1/4 c. pine nuts, lightly toasted
1/2 c. fresh basil, roughly chopped            salt & pepper to taste
1/3 c. olive oil                                       1 pkg. GF penne pasta
2 Tb. balsamic vinegar                            1/2 c. thinly sliced prosciutto,
4-6 garlic cloves, minced                               chopped
1/2 tsp. crushed red pepper flakes

DIRECTIONS:  In a large bowl, combine tomatoes, basil, olive oil, balsamic vinegar, garlic and red pepper flakes.  Stir well and let stand at room temperature for 15 minutes.  Stir in mozzarella and let stand for 10 minutes more.  Prepare pasta according to package.  Add to the sauce.  Add prosciutto and pine nuts.  Toss to combine.  Season with salt and pepper to taste.  Serve warm or room temperature.

LETTUCE WRAPS FOR 2

SPICY CHICKEN LETTUCE WRAPS

Ingredients:

For the marinade:  Combine 2 Tb. Wheat-free Tamari, 2 Tb. Sriracha hot sauce, 2 tsp. honey, 1/2 tsp. garlic powder, 1/4 tsp each salt and white pepper.

2 boneless, skinless chicken thighs, rinse and pat dry

1/2 c. chopped red onion

1/2 c. thinly sliced sweet peppers

1/2 c. sliced sugar snap pea pods

1 c. chopped baby bella mushrooms

2 Tb. coconut oil

Green leafy lettuce leaves

Directions:

Chop the chicken into bite-size pieces.  Place the chicken and marinade in a large zip-lock bag and marinate for at least 4 hours.  Heat oil in a saute' pan over medium heat.  Add all the veggies and cook for 3 minutes, stirring occasionally.  Turn the heat up to med-hi heat.  Add chicken and cook, stirring occasionally, for about 4 min. or until chicken is just cooked through.  Remove from heat and tranfer to a bowl.  Let cool for about 3-5 minutes.  Lay lettuce leaves on plates and place a scoop of the chicken mixture on each leaf.  Enjoy!

COCONUT CRAB FRIED RICE

INGREDIENTS:
3 Tb. coconut spread
1 egg
1/2 small onion, chopped fine
4 large garlic cloves, minced
1/2 lg. red bell pepper, chopped
3/4 c. sugar snap pea pods, cut in thirds
1/2 c. fresh crab meat, shredded
1/4 c. lightly toasted, shredded coconut
4 c. cooked jasmine rice
2 Tb. GF soy sauce
1 tsp. Sriracha chili sauce
2 tsp. fish sauce
1 tsp. chili sesame oil

DIRECTIONS:  Mix the sauce by combining the GF soy sauce, chili sauce, fish sauce and chili sesame oil.  Set aside.  Scramble the egg and cook in 1 Tb. coconut spread over low heat.  Chop up finely and set aside.  In a large pan or wok, heat remaining 2 Tb. coconut spread over med-hi heat.  Add onion, garlic, bell pepper and pea pods.  Cook until onion is translucent, about 5-6 minutes.  Add crabmeat, egg and toasted coconut.  Mix thoroughly.  Add rice and prepared sauce.  Mix together and cook until heated through, about 3 minutes more.  Serve!

BRAISED CHICKEN w/ GREEN SAUCE

Braised Chicken w/ Green Sauce
Ingredients:
4 chicken drumsticks
4 chicken thighs, boneless/skinless
1 Tb. ground coriander
Salt & pepper to taste
2 Tb. coconut oil
1 c. cliantro + 2 Tb. chopped for garnish
1/2 c. mint leaves
1 small onion, quartered
2 poblano peppers, stemmed & seeded
2 jalapeno peppers, stemmed & seeded
1/2 c. coconut milk
1/2 c. water
4 c. cooked rice
1/2 c. toasted pine nuts

Directions:  Make a few deep slashes to the bone in each drumstick.  Combine coriander, salt and pepper and rub into all chicken pieces.  In a large pot or Dutch oven, heat oil.  Add chicken and cook over high heat, turning occasionally, until brown on all sides, about 8 minutes.  In a large food processor, combine cilantro, mint, onion and peppers.  Blend until finely chopped.  Add coconut milk and water.  Puree until smooth.  Pour green sauce over chicken and bring to a boil.  Cover partially with lid and simmer over low-med heat until chicken is cooked through, about 30 minutes.  Sprinkle with reserved cilantro and pine nuts and serve over rice.

THANKSGIVING RICE "STUFFING"

Thanksgiving is a really hard holiday to enjoy thoroughly when you have gluten sensitivity.  Since stuffing (or dressing) is a big part of the meal I have experiemented with different recipes over the years to use as a substitute.  My latest creation is this brown rice stuffing.  As an afterthought, I think it would taste even better if you add cooked and crumbled sausage.  Hope you enjoyed your Thanksgiving celebration!

THANKSGIVING RICE "STUFFING"

Ingredients:

2 c. uncooked brown rice                                  2 1/2 c. chopped baby bella mushrooms

4 c. water                                                       2 green onions, thinly sliced

1 can (15 1/4 oz.) whole corn kernels                10 strips of bacon, chopped

1 pkg. (2.25 oz.) pine nuts                               5 cloves of garlic, finely chopped

1 packet Sazon Goya con Azafran seasoning       salt & pepper to taste

1 white onion, chopped

Directions:  To a large pot or rice cooker, add rice, Sazon Goya seasoning, can of corn, including the liquid, pine nuts and water.  Cook for 50-60 minutes, or until all liquid is absorbed.  To a large frying pan over medium heat, add bacon.  Cook until almost done.  Soak up half the grease with some paper towels.  Add onion and garlic to the pan.  Cook until the onion turns translucent, about 4 minutes.  Next, add the mushrooms and cook for 5-6 minutes more, stirring accasionally.  Slowly add the rice mixture to the pan.  Mix to combine and cook about 3 minutes.  Stir in the green onions and serve.

SUSHI TIME!

I love making homemade sushi!  You can make so many flavor combinations.  Here I combined brown rice sprinkled with seasoned rice vinegar, cucumber, avocado, shrimp, cilantro and carrots.  The sauce is a low-sodium, wheat-free tamari with some chili sesame oil.  Beware of pre-made sushi from the grocery store, they usually use imitation shrimp and crab, which contains wheat flour.