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Gluten Free

Brunch, Entrees, Gluten Free, Healthy Cooking, Lunch, Pasta, Salads

Thai Noodle Salad with Almond Butter

September 7, 2017

Thai Noodle Salad with Almond Butter

Thai noodle salad with almond butter is my newest creation.  I make Thai noodle salad all the time and always switch up the different veggies I use.  This time I decided to try it using chunky almond butter instead of peanut butter and it turned out great.  Almond butter has less sugar and is healthier for you, but I still love the more traditional Thai noodle salad as well.  This is a great option for people who are allergic to peanuts!

Ancient-Harvest-Spaghetti

I also used my favorite gluten free pasta by Ancient Harvest made with quinoa.  You can usually find this pasta at any grocery store.

Thai noodle salad is also great with shrimp, chicken or beef!  Other vegetables that are great with this dish include, but are not limited to:  asparagus, snow peas, cilantro, radish, and greens.

Print Recipe
Thai Noodle Salad with Almond Butter
Thai Noodle Salad made with almond butter instead of peanut butter
Cuisine Thai
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
Cuisine Thai
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
Instructions
  1. Cook spaghetti noodles per package instructions and place in large bowl with a bit of sesame seed oil and stir, then set aside.
  2. Whisk together the Braggs Amino Acid or soy sauce with the almond butter, chili garlic sauce, ginger paste, sesame seed oil and honey.
  3. Add the vegetables into the pasta dish and then slowly add the almond butter mixture while stirring until the pasta is completely coated and mixed well. There will be left over sauce, so safe that and use it later if needed after the pasta has been refrigerated.
  4. Refrigerate for at least 30 minutes and serve. Use some of the left over sauce if needed.
Recipe Notes

Thai noodle salad is also great with shrimp, chicken or beef!  Other vegetables that are great with this dish include, but are not limited to:  asparagus, snow peas, cilantro, radish, and greens.

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Brunch, Dinner, Entrees, Gluten Free, Healthy Cooking, Lunch, Salads, Side Dishes

Quinoa Curry Salad

September 6, 2017

Quinoa Curry Salad

This Quinoa Curry Salad is one of my newest recipes I created.  The curry flavor mixed with the sweetness of the cranberries and the tanginess of the lemon juice and zest all blend in together very nicely.

Quinoa is one of my favorite go to’s because of the health benefits.  Botanically Quinoa is not classified as a grain, although nutritionally it is considered a whole grain.  Quinoa is naturally gluten-free and contains iron, B-vitamins, magnesium phosphorus, potassium, calcium, vitamin E, and fiber. It is one of only a few plant foods that are considered a complete protein, containing all nine essential amino acids.

Quinoa

Most of the time I buy the organic quinoa in the frozen section at Trader Joe’s.  However, you can buy the kind you cook over the stove as well.

 

 

Print Recipe
Quinoa Curry Salad
Quinoa Curry Salad with cranberries, sliced almonds, scallions, lemon juice, lemon zest, curry powder and olive oil. This salad goes great with any type of meat due to the complex flavors.
Course Brunch, Dinner, Lunch, Sides
Cuisine American Food
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Course Brunch, Dinner, Lunch, Sides
Cuisine American Food
Prep Time 15 Minutes
Cook Time 15 Minutes
Servings
People
Ingredients
Instructions
  1. Heat up the Trader Joe's quinoa per package instructions, or cook other brand of quinoa per package instructions.
  2. Place quinoa in large bowl and let cool for at least 5 to 10 minutes.
  3. Add the juice and zest of both lemons as well as the curry and olive oil and stir.
  4. Then add the chopped scallions, dried cranberries and sliced almonds and mix well.
  5. Refrigerate at least 30 minutes before serving.
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Gluten Free, Salads, Side Dishes

Lime and Jalapeno Corn Salad

July 23, 2017

Lime & Jalapeno Corn Salad with Watermelon

I was craving watermelon this weekend and decided to try out a new recipe. This Lime and Jalapeno Corn Salad with Watermelon tasted great with feta cheese.  The sweetness of the watermelon and corn balanced with the spiciness of the jalapenos were a great combination.  Adding the Feta cheese balanced it all out along with freshly squeezed lime juice.

Lime & Jalapeno Corn Salad with Watermelon

I boiled the corn because I was in a hurry to pull dinner together quickly.  However, grilling the corn would have made this salad taste even better!

Watermelon

Summertime is the best because I absolutely love watermelon.  It’s so refreshing especially when it’s over 100 degrees outside.

Print Recipe
Lime and Jalapeno Corn Salad
Lime and Jalapeno Corn Salad with Watermelon
Cuisine American Food
Prep Time 10 Minutes
Cook Time 10 Minutes
Servings
People
Cuisine American Food
Prep Time 10 Minutes
Cook Time 10 Minutes
Servings
People
Instructions
  1. Clean the corn and rinse, and then place water in a large pan and boil for approximately 10 minutes. Note: Grilling the corn would make this salad even better if you have the time!
  2. Take the corn out of the pan of water and let cool, then cut the corn from the cob and place in a large bowl.
  3. Add the finely chopped jalapenos, diced watermelon and feta cheese and mix well.
  4. Add the juice of 3 limes and mix.
  5. Add salt and pepper to taste and serve.
Recipe Notes

You can add cilantro to this recipe as well.

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Dinner, Entrees, Gluten Free

Chicken Enchilada Casserole

July 7, 2017

Chicken Enchilada Cassarole

My husband loves anything with my homemade spicy salsa in it, so I decided to use it partly as my enchilada sauce for my Chicken Enchilada Casserole.  I also mixed a bit of some store bought green sauce.  I like to make my green sauce when I can, but it can be time consuming since those tomatillos are so darn small.  If you get a good brand from the store, it can be just as good and much easier if you are in a hurry.

Chicken Enchilada Cassarole 2

I added black beans and corn to mine.  You can pretty much add anything to this dish and it will taste great!

 

Print Recipe
Chicken Enchilada Casserole
This Chicken Enchilada Casserole dish is easy to make and tastes great!
Prep Time 20 Minutes
Cook Time 35 Minutes
Servings
People
Ingredients
Prep Time 20 Minutes
Cook Time 35 Minutes
Servings
People
Ingredients
Instructions
  1. Bake the chicken in the oven at 350 for 30 to 40 minutes. Let cool, shred and set aside.
  2. Pour the green sauce into a bowl which will be used to coat both sides of the tortilla.
  3. Pour a little green sauce on the bottom of the casserole pan. Then coat approximately 6 corn tortillas and place in the bottom of the pan. Then add some of the homemade salsa on top.
  4. Add a layer of shredded chicken, chopped onions, corn, black beans, jalapenos, and cheese. pour some of the green sauce and the homemade salsa on top.
  5. Start the process over again. You should be able to get 2 to 3 layers depending on how tall your casserole dish is.
  6. Top with cheese and jalapenos. I added some feta cheese on the top as well, but you don't need to do that. I only added it because I had it.
Recipe Notes

Sheri's Homemade Salsa:

Add 6 to 8 Roma tomatoes, 6 jalapenos, approximately 4 to 6 garlic cloves, and if you like it really spicy add about 5 habanero peppers as well to a cooking sheet.  Lightly brush a small amount of olive oil to everything and place in the oven at 400 for approximately 40 minutes.  Check the oven frequently to ensure you did not over cook anything.  You will likely have to take the habaneros out sooner than everything else because they are smaller.

I don't take the skin off of anything.  Once I let everything cool, I cut the ends off the Roma tomatoes as well as the stems from the peppers.  Then I place everything in a food processor until everything is mixed together.  Then voila you have homemade salsa.

Many people like to add cilantro, but I usually don't since I have a few friends that are allergic.  It's just safer to leave out since it's seems to be a common allergy.

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Dinner, Entrees, Gluten Free, Healthy Cooking, Low-Carb

Mexican Turkey Meatloaf

June 9, 2017
Mexican Turkey Meatloaf

Mexican Turkey Meatloaf on white plate

I decided to give my normal meatloaf some Mexican flare, so here is my Mexican Turkey Meatloaf recipe I made tonight.  My husband and I tend to like things more spicy, but you can certainly tone down the spice if you want and it will be just as delicious.

Mexican Turkey Meatloaf Mix

They key to a moist meatloaf is to make sure you have enough liquid in it.  I use marinara sauce or ketchup in any type of meatloaf I make.  The marinara sauce did not impact the flavor of the Mexican Turkey Meatloaf in a negative way either.  I experimented, and it all actually worked together.

Mexican Turkey Meatloaf in a pan 2

 

Print Recipe
MEXICAN TURKEY MEATLOAF
This recipe is a nice change from traditional meatloaf that your family will love!
Course Dinner
Cuisine American Food
Prep Time 20 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Course Dinner
Cuisine American Food
Prep Time 20 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Instructions
  1. In a large bowl add the ground turkey, marinara sauce or ketchup, Worcestershire sauce and mix with your hands.
  2. Whisk the 2 eggs and pour into the ground turkey mixture, along with the bread crumbs, onions, green peppers, corn and spices. Mix well with your hands.
  3. Preheat oven to 400.
  4. Spray loaf pan with cooking spray to ensure the meat doesn't stick to the bottom and sides while cooking.
  5. Add the ground turkey mixture to the loaf pan and top it off with ketchup or marinara sauce.
  6. Cook in the over for approximately 45 to 55 minutes and let cook at least 5 minutes before serving.
Recipe Notes

Gluten Free Options:  You can find gluten free bread crumbs at the store, or you can make them yourself.  I have also ground gluten free crackers before and used instead since I always have them on hand.

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Brunch, Comfort Food, Dinner, Entrees, Gluten Free

Shepard’s Pie

May 24, 2017

Shepard's Pie

Shepard’s Pie is one of those yummy comfort foods that are good any time of year!  I made this one with more of an Italian flare, and my husband says this one is the best one I have made to-date.

Who doesn’t like cheesy mashed potatoes with beef?  You can make it in an iron skillet or any other type of skillet that can go in the oven.  You can also use a pie dish if it’s big enough.

Shepard's Pie

Ingredients:

  • 2 – 16 oz. packages grass fed organic lean ground beef
  • 1/4 bag of frozen peas
  • 1/4 bag of frozen corn
  • 2 – 14.5 oz. cans of fire roasted diced tomatoes
  • 1/2 yellow onion, finely chopped
  • 1 small can of tomato paste
  • 1 small package cherry or grape tomatoes (optional)
  • 2 tablespoons Italian seasoning
  • 2 to 3 garlic cloves, minced
  • sea salt and pepper to taste
  • red chili flakes to taste (optional)
  • splash of your favorite red wine (optional)
  • 4 to 6 large russet potatoes
  • 1 cup of shredded cheddar cheese
  • 1/2 stick of butter (optional)
  • 1/4 to 1/2 cup milk (optional)

Directions:

  1. Peel the potatoes, cut them in half, and then boil them until soft.  When potatoes are done, drain and use a potato masher to mash them.  While the potatoes are still hot, add the cheddar cheese, mile and butter.  Add salt and pepper to taste as well and set aside.
  2. Heat over to 350.
  3. Drizzle a small amount of olive oil in your skillet, and then add the onions and garlic.  Cook at medium heat until onions are translucent.
  4. Add the beef and cook until meat looks cooked enough to add the other ingredients.
  5. If you are using fresh cherry or grape tomatoes, cut them in half and add them in.
  6. Add the canned diced tomatoes, tomato paste, and all the spices.  Also add the wine at this time if you plan on adding it.
  7. Cook on the stove top for about 10 minutes and remove from heat.
  8. Add the mashed potatoes on top of the meat mixture in the skillet and smooth over with a large wooden spoon so that the top is flat.
  9. Cook in the oven for approximately 40 to 50 minutes.  You might want to place a baking sheet below or some foil because the sauce from the meat may spill over.
  10. Once you pull it out of the oven let it sit for about 5 to 10 minutes before serving.

 

 

Easy Shepard’s Pie Recipe

40 mins
Serves 6-10

Ingredients:

1/4 bag frozen peas,
2 – 14.5 oz cans of fire roasted diced tomatoes,
1 small can of tomato paste,
2 tablespoons of Italian seasoning,
1 small package of cherry or grape tomatoes (optional)
2 to 3 cloves garlic
4 to 6 large russet potatoes
1 cup shredded cheddar cheese
1/4 to 1/2 cup milk
1/2 stick of butter (optional)
salt & pepper to taste
red chili flakes to taste (optional)

Breakfast, Brunch, Gluten Free, Low-Carb

Healthy Low-Carb Quiche

January 22, 2017

On my mission to eat healthier, I made this healthy low-carb quiche, and it turned out to be pretty tasty.

GourmentGirlDoesRE

Ingredients:

  • egg whites from a carton (1/2 gallon)
  • About 12 to 20 cherub tomatoes cut in half
  • 1 bag of organic fresh spinach
  • vegan cheese or your favorite cheese (optional)
  • Italian spice blend or another blend you like (I have an Irish Garlic blend that I used that I buy locally)
  • cayenne pepper (optional)
  • top with tabasco (optional)

Directions:

  1. Preheat oven to 350.
  2. Spray the cupcake pan with cooking spray and make sure you get the sides otherwise the mini quiches will not come out easily.
  3. Put a small amount of spinach in each cup.
  4. Add 3 to 4 cherub tomato halves in each cup.
  5. Pour the egg whites in each cup and leave some room at the top because the egg whites will rise a bit.
  6. Add your spices on top.
  7. Add a small amount of cheese on top (optional).
  8. Cook for approximately 20 minutes.
  9. Let sit for 5 to 10 minutes, and then use a knife around the edges to make it easier to get the quiches out.

The Chao vegan cheese I bought was very good surprisingly (made from tofu).  I only put a tiny square on each quiche as you can see on the pictures.

Dinner, Entrees, Gluten Free, Healthy Cooking

Healthy Vietnamese Bowl

January 6, 2017

I just made the healthy Vietnamese bowl the other night.  I left out the sugar that normally is in this dish and I also  had to leave out the fish sauce since my husband is allergic to all fish and fish sauces.  I hope you enjoy!

Vietnamese Dish

Ingredients:

  • 1 flank steak
  • 1 package of pad tai noodles or other rice based noodle
  • 1 package julienned carrots
  • 2 scallions, chopped
  • 1 red and 1 green jalapeno finely chopped into thin slices
  • mixed greens or other desired lettuce
  • sprouts
  • rice vinegar (with no sugar)
  • garlic chili sauce
  • peanut butter or almond butter
  • peanuts to top
  • 3 to 4 limes

Directions:

  1.  Prepare the flank steak by coating with a bit of grapeseed oil, walnut oil or olive oil, then queeze the juice of one full lime over meat.
  2. Coat meat with any spicy rub you might have.  I used a Jamaican jerk one I had, but you can really use anything.  If you had a Thai spice that would work also. NOTE:  For better results you can marinate the meat with the oil, lime juice and spices an hour or so before.
  3. Bake for approximately 25 to 30 minutes at 350 for medium rare.  You do not want to over cook flank steak because the meat will end up being really tough.
  4. Once the meat has cooled a bit, cut into thin slices and set aside.
  5. Cook the noodles and set aside.
  6. Mix a small amount of rice vinegar, about a tablespoon of peanut butter or less and a small amount of chili paste.
  7. Mix the peanut butter mixture with the noodles in a bowl.
  8. Assemble everything into a bowl or plate, and you can top more with just the rice vinegar or you can mix some of the peanut butter mixture with more vinegar.  You don’t want to drown everything out.  Just enough to coat it.

Other things that could be good in this dish are:

  • Mint
  • Red peppers
  • Cilantro
  • Lemon Grass mixed with the rice vinegar
Appetizers, Dinner, Entrees, Gluten Free, Pasta

Traditional Meatballs

January 6, 2017

I am a little behind on posting my recipes as always.  I made my traditional meatballs over the holidays for a party.  They are great as an appetizer, or you can throw it over some spaghetti.

GourmetGirlDoesRE

Ingredients:

  • 1 pound of ground grass fed beef
  • 1 pound of ground veal
  • 1 pound of ground pork (you can get the spicy one if you want)
  • 1 cup parmesan cheese
  • 2 eggs beaten
  • 1/4 to 1/2 cup flat leaf parsley, chopped
  • 1/3 cup of fresh thyme
  • 1/3 cup fresh oregano
  • 1 tablespoon white pepper
  • 4 to 6 garlic cloves, minced
  • 1 cup day old bread crumbs finely crumbled, or you can buy seasoned bread crumbs (if you eat gluten free, they do sell gluten free bread crumbs at Nugget and Whole Foods)

Directions:

  1. Mix the meats together using your bare hands and then mix all the other ingredients with it.  I usually mix the eggs first then add the breadcrumbs and everything else afterwards.
  2. Roll meatballs into the size of a golf ball.
  3. Put meatballs in a large skillet over the stove with a bit of olive oil on the bottom and cook on all sides until all sides are browned.
  4. Place in a large pan and put in the oven at 250 for about 1 to 2 hours along with your favorite marinara sauce.  See below for my fast and simple marinara sauce.

Fast and Simple Marinara Sauce

Ingredients:

  • 2 large cans of tomato puree (there are gluten free options at the store)
  • 2 to 3 tablespoons dried Italian seasoning
  • 1 to 2 teaspoons garlic powder or 2 to 3 garlic cloves, minced
  • salt and pepper to taste
  • 2 to 3 tablespoons chili flakes (optional)
  • 1/2 yellow onion, finely chopped

Cook on medium to low heat for about 20 minutes and then you can put the sauce over the meatballs when you put them in the oven.