We are going gluten-free – not out of choice but because my wife has been diagnosed with Hashimoto’s which necessitates going gluten-free. Not excited about this – it’s expensive and inconvenient and we are really missing some of our favorite foods. So now we are looking for gluten-free versions of those old favorites. Here’s one – fried rice. Thank you, Gluten Free on a Shoestring, for this recipe.
2-3 tbsp. vegetable oil (I use canola)
4 eggs, slightly beaten + a pinch of kosher salt
4 scallions (both white and green parts), thinly sliced
1+ tbsp. rice vinegar
2+ tbsp. La Choy soy sauce (or Brag’s Liquid Aminos)
1 cup frozen spinach (optional)
4 cups cooked chilled rice (e.g., brown, basmati, white)
FIRST: Heat large (nonstick) saucepan of sorts and add eggs, swirling to coat pan with thin layer of eggs. Cook 30 seconds.
THEN: Add rice & fry, stirring, until heated through (3 minutes). Stirring rice should break up & distribute layer of mostly cooked egg. Add oil, then vinegar & soy sauce (to taste), stirring to coat & stir fry until liquid is evaporated.
FINALLY: Stir in scallions & spinach until heated through (2 minutes). Salt if necessary.
Original recipe here…
This recipe follows the Spanish and Portuguese tradition of pairing mild white fish with full-flavored cured sausage—just a bit gives the whole dish a rich, smoky flavor. Make it a meal: Enjoy with steamed green beans and roasted potatoes tossed with thyme and coarse salt.
- 1 teaspoon extra-virgin olive oil
- 1 shallot, finely chopped
- 2 ounces Spanish chorizo
- 1 teaspoon chopped fresh thyme
- 1 pint grape tomatoes, halved
- 1/2 cup dry white wine, divided
- 1 15-ounce can great northern beans, rinsed
- 1/2 teaspoon salt, divided
- 1 1/4 pounds Pacific cod, cut into 4 pieces
- Freshly ground pepper, to taste
- Preheat oven to 425°F. Coat a 9-by-13-inch baking dish with cooking spray.
- Heat oil in a medium saucepan over medium-high heat. Add shallot, chorizo (or kielbasa) and thyme and cook, stirring, until fragrant, about 1 minute. Add tomatoes and 1/4 cup wine. Cook, stirring occasionally, until the tomatoes are broken down and the wine is almost evaporated, 2 to 4 minutes. Stir in beans and 1/4 teaspoon salt and remove from the heat.
- Sprinkle fish with the remaining 1/4 teaspoon salt and pepper; place in the prepared baking dish. Top each piece of fish with equal amounts of the tomato mixture (about 1/2 cup per fillet). Pour the remaining 1/4 cup wine into the pan and cover the pan with foil. Bake until the fish is just cooked through, 15 to 20 minutes. Serve the fish with the sauce spooned over the top.
- Makes: 4 servings
Active Time: 20 minutes
Total Time: 40 minutes
From EatingWell: January/February 2008
4 c. Shredded cabbage
However much cilantro you want
An avocado or two in chunks
1c. Chopped tomato
1/3 c. Sliced green onion
2 T. Lime juice
1 T. Olive oil
1/4 t. Salt
*Mix all to make cabbage slaw.
1 lb. fish of choice
1t. Chili powder
1/4 t. Salt
*Mix salt and chili powder in a ziplock, add fish and coat.
*Cook fish in olive oil and assemble all in corn tortillas.
Sometimes I make this sauce too…
1/2 C. Sour cream
1/2 C. Mayo
1/4 C. Chopped cilantro
2 T. Taco seasoning
3 large zucchini
2 garlic cloves
A handful of finely chopped parsley
3 bay leaves
5 sprigs of fresh thyme
3 tbsp olive oil
salt and pepper for seasoning
Preheat the oven to 210°C/400°F. Clean all vegetables and slice them
finely into equal ‘rondelles’ (round slices). Sprinkle the aubergines
with coarse salt for 20 minutes, then rinse them with boiling hot
water. Drain. Rub garlic all over roasting pan, then align the slices
tightly alternating with each vegetable. Sprinkle sliced garlic all
over, place the sprigs of thyme and bay leaves on top, drizzle with
olive oil, season with salt and pepper. Cook in oven for 30 minutes.
When ready, sprinkle with fresh parsley and serve immediately.
Yes, I know the emphasis here is on healthy foods, but there are some comfort foods that just have to be included. This is one of them. I had a ‘best of Sunset’ cookbook that I used until it literally fell apart and this recipe is one that I used most often. It’s an excellent meatloaf recipe.
1 1/2 pounds ground beef chuck (I usually use 93 percent lean)
2/3 cup quick cooking rolled oats (or 1 cup of fine bread crumbs)
1 cup milk
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon poultry seasoning
1 teaspoon Worcestershire sauce
1 small onion, finely chopped
FOR THE TOPPING:
1/2 cup ketchup
3 tablespoons brown sugar
2 teaspoons prepared mustard
1/2 teaspoon ground nutmeg
In a large mixing bowl, combine the ground chuck, rolled oats or bread crumbs, milk, salt, pepper, poultry seasoning, eggs, Worcestershire and chopped onion. Put in an 8×4-inch loaf pan.
Combine the ketchup, brown sugar, mustard and nutmeg. Spread over the meatloaf.
Bake in a 350 degree F oven for about one hour and 15 minutes.
Makes 6 to 8 servings