Friday, April 6, 2012

Indulge in gluten free Spicy Stir fry

Gluten Free Spicy Stir Fry

My recent order from Full Circle Farms included garlic, snow peas and red bell peppers. Bell peppers are absolutely fabulous when stir fried and I just needed to try the snow peas so this stir fry was born. Serve this over brown rice.

1/2 cup of chicken broth (use 1/2 cup of white wine for a vegetarian dish)
2 teaspoons of sesame oil
2 tablespoons gluten free soy sauce
1 tablespoon rice vinegar
2 teaspoons Sambal Oelek (chile paste from New Sagaya), more or less depending on how hot you like it!
2 teaspoons cornstarch
Sea salt to taste
Stir fry
Olive oil
1 cup of snow peas
2 red bell peppers, cut into strips
4 cloves of garlic, minced
1 tablespoon of ginger, peeled and minced
1 pound skinless, boneless chicken breast, sliced (omit if vegetarian)
Salt and pepper to taste
1 teaspoon sugar


Measure the broth or wine into a measuring cup. Add the rest of the sauce ingredients and whisk well. Set aside.

Heat a wok over medium-high heat. Add the olive oil.

If using chicken, add to the wok and season with salt and pepper if desired.

Saute until no longer pink then remove from wok.

Add the garlic and ginger to the wok and saute for 1 minute.

Add the snow peas and red bell peppers. Stir fry for about 3 minutes.

Add the sauce and mix well to coat the veggies.

Add the sugar and mix well.

If using, add the chicken and toss with the veggies.

Allow to simmer for about 3 to 5 minutes.

Serve over rice!

Thursday, April 5, 2012

Indulge in gluten free vegetarian sloppy joes!

Gluten free and vegetarian sloppy joes

For the sauce
Olive oil
3 cloves of garlic, minced
2 tablespoons of ginger, peeled and mined
1 tablespoon garam marsala (or less as desired)
15 oz tomato sauce
6 oz white wine
Sloppy Joes
1 pound of dry black beans (needs to soak overnight!)
Olive oil
½ onion, diced
2 cloves of garlic, minced
2 bell peppers, seeded and diced
1/3 cup heavy cream
1 teaspoon honey


Rinse the black beans thoroughly then soak in 8 cups of water.

Discard the soaking water and put the beans and another 8 cups of water to boil in a saucepan. Once it boils, bring it down to barely a simmer. Allow to cook for about 1 ½ hours, or until desired tenderness.

When the beans have about 45 minutes left to cook, heat a medium saucepan over medium heat. Add some olive oil.

Add the garlic and ginger and sauté for about a minute. Add the garam marsala and cook an additional30 seconds.

Pour the tomato sauce into the saucepan then slowly stir in the white wine. Bring to a boil then reduce heat to a bare simmer, stirring occasionally.

When you have about 5 minutes left for the beans to cook, heat a large skillet over medium heat. Add some olive oil then add the onion, garlic and the bell peppers to the skillet. Sauté for about 5 minutes.

When the beans are ready, drain the water and add beans to the skillet, or just transfer the beans using a slotted spoon. Stir to combine the beans with the onion, garlic and bell peppers. Season with salt and pepper if desired.

Pour the sauce into the skillet and incorporate the sauce thoroughly. Allow to simmer for about 10 minutes.

Add the heavy cream to the skillet and drizzle in the honey. Stir until incorporated and serve!

I recommend serving over brown rice. For those who aren’t a huge fan of brown rice, try this technique. I use a rice cooker, and allow the brown rice to soak in the water for 30 minutes before cooking. Use 2 cups of water for every cup of brown rice. I also season my rice lightly with garlic powder, sea salt and pepper while it soaks.