Macaroni Bake with Herb and Sun Dried Tomatoes

Serves 6-8

2 1/2 cups Brown rice elbow macaroni

1/4 cup sun dried tomatoes, slice thin strips

1 can ripe brined black olives, drained

2 cups milk

1/3 cup rice flour

2 cups shredded cheese, I used a mix of Gouda and mozzarella, some times I use cheddar,

1/4 teaspoon garlic powder

1/4 teaspoon dried basil

1/4 teaspoon dried oregano

Salt and pepper to taste

Preheat oven to 300F

Cook macaroni according to package

Blend flour, herbs, garlic powder, salt and pepper together

mix flour blend and milk together to make a slurry

place cooked macaroni in a casserole dish that has been sprayed with oil

pour milk flour slurry over macaroni and stir together

add cheese and mix until combined evenly

bake at 300F for 45 min. let set for 15 min before serving

Tomato and Grilled Corn Chowder

serves 6-8

4 ears corn, husked (4 cups frozen corn can be used)

1 tbsp (15 mL) olive oil

1 onion, chopped

2 cloves garlic, finely chopped

2 rib celery sliced

1 tsp (5 mL) ground cumin

2 cups (750 mL) vegetable stock or chicken stock, gluten free

2 lbs (500g) plum tomatoes, cored, halved and chopped (about

8 to 10) or 1 28 oz (796 mL) canned plum tomatoes, diced

1 cup medium chunky salsa

3 potatoes, peeled and diced

salt and pepper to taste

2 tbsp (25 mL) chopped cilantro

2 oz (60 g) grated Cheddar or mozzarella

Cook corn directly on a hot barbecue until browned ,

turning to cook on all sides. Cool. Stand corn upright on a

cutting board and carefully cut niblets off the cob from top

to bottom. (if using frozen corn toast niblet in nonstick

frying pan)Reserve.

Place olive oil in a large saucepan and add onions, garlic

and celery. Cook on medium low heat until tender and fragrant

about 10 minutes. Add cumin. Cook 30 to 60 seconds. Add

stock, salsa and tomatoes. Bring to a boil. Cook, uncovered,

about 15 minutes. Puree. Add potatoes. Cook 15 minutes. Add

corn and cook 5 minutes longer or until potatoes are tender.

Season soup with salt and pepper to taste. Add chopped

cilantro. Serve sprinkled with grated Cheddar.

Makes 6 to 8 servings

Mushroom Soup over Eggs on Toast

Mushroom Soup over Eggs on Toast

One of my favourite comfort foods of my childhood, my Mom served this treat for many lunches. She used Condensed Cream of Mushroom Soup, but I have substituted it for a gluten free option.

serves 4

4 large eggs, hard-boiled, peeled
8 slices toast, Gluten free
500 millilitres Campbell's Gardenay Harvest Mushroom with Real Cream, *this soup is gluten free

Make toast and cut in triangles arrange on plate.

Over medium heat warm of mushroom soup.

Make toast, cut in triangles and place onto plates.

Cut eggs in wedges and arrange on toast.

To serve, and spoon the sauce over it.

*NOTE: Condensed Cream of Mushroom Soup can be used if you are not worried about Gluten. In that case use on can of the Condensed Cream of Mushroom Soup and 1/2 tin of milk.

Ice Cream Truffles

Ice Cream Truffles

I like the cocoa ones best. You can make them out of sorbet or soy ice cream. Rasberry sorbett is heavenly

Makes: 32 truffles • Prep time: 20 min • Freeze time: 30 minutes

* 2 cups Breyers® All Natural Chocolate or your favorite flavor Ice Cream
* Ground nuts, finely chopped toasted coconut, chocolate cookie crumbs and/or cocoa powder

Scoop Breyers® All Natural Chocolate Ice Cream by rounded tablespoonfuls and quickly roll into balls, then roll in nuts. On wax-paper-lined baking pan, arrange truffles; cover and freeze 30 minutes or until ready to serve.

http://www.makinglifebetter.com/food-recipes/recipe/10687/1/ice-cream-truffles?search=true

Beef and Peach Salad With Lime Vinaigrette

Beef and Peach Salad With Lime Vinaigrette

a delicious fresh summer fair
serves 4

2 bunches watercress, or cilantro
2 medium cucumber, roughly chopped
4 medium fresh peach, cut in wedges
1 pound steak, grilled, sliced thinly
1/4 cup lime juice
1 1/2 teaspoons sugar
salt and pepper to taste
1 clove garlic, minced
2 teaspoons finely grated ginger
1/2 cup extra virgin olive oil
1 bunch green onions, finely sliced

* In a large bowl, combine the watercress, cucumbers, peaches, and beef.

* Pour the lime juice into a small bowl and whisk in the sugar and 1/2 teaspoon salt until dissolved. Add the garlic, ginger, and 1/4 teaspoon pepper. Slowly add the oil in a steady stream, whisking constantly until emulsified. Stir in the shallots.

* Transfer the salad to a serving bowl or platter and drizzle the vinaigrette over the top.

recipe adapted from
http://www.realsimple.com
* By Kate Merker, August 2007

Kale and Potato Soup with Turkey Sausage

Kale and Potato Soup with Turkey Sausage

The traditional Portuguese kale and potato soup inspired this delicious country-style dish. It's especially welcome in the winter months when kale is at its peak.

1 pound turkey breakfast sausage
1 pound kale, stemed leaves shreded
1 teaspoon olive oil
1 medium onion, chopped
1 medium carrot, sliced
4 cloves garlic, minced
6 cups chicken broth
4 small potato, cubed
1 pinch red pepper flakes
1 pinch salt
1/4 teaspoon pepper

In a large pot, cook sausage over low heat. Turn and cook until brown, about 10 minutes. Remove from pot and let cool. Cut sausage into slices. Remove fat from pot.

Add oil to pot, add onion and cook on medium until translucent, about 5 minutes. Add garlic and cook 1 minute more.

Add broth carrots, and black pepper, bring to a boil and cook 5 minutes. Add sausage, potatoes, red pepper flakes and bring back to a simmer. Cook covered for about 4 minutes. Add kale and bring back to a simmer. Cook partially covered until the potatoes and kale are cooked. Adjust salt if needed.

Grilled Chicken and Spinach Salad With Blueberries

Photo by Benoît Levac; Assistant Josée Lecompte; Food Stylist: Marie-Éve Charron; Prop Stylist: Irène Garavelli.


Grilled Chicken and Spinach Salad With Blueberries
By Bonnie Stern and Fran Berkoff

If you need a meal on the go or a snack before the gym, this salad is ideal with substantial amounts of protein, iron and potassium.

Bonnie says: This salad can also be made with leftover roast chicken or with a purchased barbecued chicken.

Fran says: One serving of this salad contains 25 percent of your daily requirement of folic acid, 15 percent of your calcium, and generous amounts of vitamins C and A, B vitamins, iron and potassium—all for 440 calories.
Ingredients

2 tbsp (25 mL) olive oil

1 clove garlic, minced

1 tsp (5 mL) salt

1 tbsp (15 mL) each chopped fresh rosemary and grated lemon peel

3 boneless skinless chicken breasts (about 1 1/2 lbs/750 g)

10 oz (300 g) baby-spinach leaves

4 oz (125 g) feta cheese or goat cheese, crumbled

1 cup (250 mL) fresh blueberries

1/2 cup (125 mL) toasted sunflower seeds

1 tbsp (15 mL) chopped fresh tarragon


Dressing


3 tbsp (45 mL) lemon juice or raspberry vinegar

1 tbsp (15 mL) honey

1 tsp (5 mL) Dijon mustard

½ tsp (5 mL) salt

¼ tsp (1 mL) freshly ground black pepper

1/3 cup (75 mL) unflavoured vegetable oil

Get Cooking

1. Place spinach in a large shallow salad bowl. Top with chicken slices, cheese, blueberries and sunflower seeds. Sprinkle with tarragon.
2. Make dressing by whisking lemon juice with honey, mustard, salt and pepper, then adding oil.
3. Combine with salad just before serving.

Makes 4 to 6 servings.

Lion's Head Meatballs

Lion's Head Meatballs

Traditionally this Shanghai casserole dish featuring oversized pork meatballs and greens is made with pork fat and cooked in a sand clay pot. The large meatballs are meant to represent a lion, and the shredded greens its mane.

If you like, instead of 4 large meatballs you can form the pork into 6 - 8 smaller meatballs.

Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients:

* 1 pound bok choy, Peking cabbage (Napa cabbage), or spinach leaves
* 1 – 2 green onions (spring onions, scallions), minced
* 1 teaspoon minced ginger
* 1 large egg
* 1 pound ground pork
* 3/4 teaspoon salt
* 1 teaspoon granulated sugar
* 2 1/2 teaspoons cranberry concentrate
* 3 tablespoons gf soy sauce, divided
* 1/2 teaspoon Asian sesame oil
* Black or white pepper, to taste, optional
* 2 - 3 tablespoons cornstarch
* 2 tablespoons vegetable oil
* 1 1/2 cups chicken broth

Preparation:
1. Wash and drain the bok choy or other greens. Cut crosswise into 3 inch strips. Mince the ginger and green onion.
2. In a small bowl, beat the egg with a fork. In a medium bowl, combine the ground pork with the green onion, ginger, salt, sugar, cranberry concentrate, 1 tablespoon soy sauce, Asian sesame oil, pepper if using, and the egg, using your fingers to mix together the ingredients thoroughly. Add as much cornstarch as needed to make so that the mixture is not too wet. (I start with 2 tablespoons and then add 1 teaspoon at a time).
3. Form the ground pork into 4 large meatballs. Flatten them a bit so that they are not completely round.
4. Heat 2 tablespoons oil in a skillet or wok on medium-high heat. When the oil is hot, add the 4 meatballs. Cook for 5 minutes until browned on the bottom. Turn and cook the other side (adjust the heat if the meatballs are cooking too quickly).
5. In a flameproof casserole dish or saucepan that is large enough to hold the meatballs, heat the chicken broth and 2 tablespoons soy sauce to boiling.
6. Add the meatballs, reduce the heat and simmer, covered, for 10 minutes. Add the bok choy. (You can arrange the bok choy on top of the meatballs so that it steams, or lay some right in the broth if there is room). Simmer for another 15 minutes or until the meatballs are cooked through and there is no pinkness in the middle.

To serve Lion's Head Meatballs, serve each meatball on a small plate surrounding by the greens, or in soup bowls with some of the bok choy and broth. You can also thicken some of the broth with a cornstarch and water thickener and pour over the meatballs or put 1/2 cup of hot rice noodles into each of 4 bowl soup bowl, top with greens, centre, meatball and pour thickened over all.

Salisbury Steak with Onion Mushroom Gravy

Salisbury Steak with Onion Mushroom Gravy

Servings: 4
Preparation Time: 25 minutes

Note: quick and hearty meal, serve with mashed potatoes and steamed green beans.

1 pound ground beef, lean
1/3 cup onion, finely chopped
1/4 cup corn flakes, crushed
1 medium egg , slightly beaten
2 tablespoons evaporated milk
1 tablespoon horseradish
1/4 teaspoon salt
1/8 teaspoon pepper
12 ounces water
3 teaspoons cornstarch
1 package onion soup mix (liptons is Gluten free)
4 ounces mushrooms, sliced
2 tablespoons olive oil

1. In medium bowl, combine first 8 (eight) ingredients, mixing lightly but thoroughly; shape into 4 oval 1/2-inch thick patties.

2. Heat large nonstick skillet over medium heat until hot. Place beef patties in skillet; cook 7 to 8 minutes or until no longer pink and juices run clear, turning once. Remove from skillet; keep warm.

3. In same skillet on medium heat add olive oil, add mushrooms and saute until tender golden brown. take off the heat

4. in a jar with lid pour in water and add cornstarch, put on lid and shake to make a slurry

5. sprinkle onion soup onto mushrooms until mushrooms are evenly coated

6. put skillet back on medium heat and pour in the cornstarch slurry stirring constantly until the mixture thickens and turns
from opaque to translucent.

7. serve sauce over cooked beef patties.

Grilled Thai Sweet Chili Chicken Satay Spicy Cucumber Salad

Grilled Thai Sweet Chili Chicken Satay
serves:4

1 pound boneless skinless chicken breasts
1 tablespoon brown sugar
2 1/2 tablespoons soy sauce, gluten free
2 teaspoons fresh ginger, grated
cooking spray
Thai Sweet Chili Sauce (recipe below)

Directions:
1. Prepare grill.
2.To prepare sate, combine chicken and next 3 ingredients in a med bowl. Let stand for 10 mins.
3.Prepare sauce (recipe below)
4. Thread chicken strips onto each of the skewers. Place chicken on grill rack coated with cooking spray; grill 5 mins on each side or until chicken is done. Brush with sauce and Serve chicken with remaining sauce and rice noodles.

For the noodles, just cook according to package directions.

Thai Sweet Chili Sauce
yields: 1 cup

3 cloves garlic, peeled
1 medium jalapeno chile peppers (red) seeded
1/2 cup sugar
3/4 cup water
1/4 cup rice vinegar
1/2 tablespoon salt
1 tablespoon cornstarch, or potato starch
2 tablespoons water

1. In the blender, purée together all the ingredients, except
for the last two.
2. Transfer the mixture to a saucepan and bring to a boil
over medium-high heat. Simmer over medium heat until mixture
thickens up a bit and the garlic-pepper bits begin to soften,
about 3 minutes.
3. Combine the cornstarch and water to make a slurry. Whisk
in the cornstarch mixture and continue to simmer until
thicken slightly
4. Let cool completely before storing in a glass jar and
refrigerate.

NOTE: (This sauce keeps for a few weeks in the refrigerator) adjust the amount of chilis to your heat preferance. Keep in
mind that the heat is the strongest the day you
make the sauce and starts to dissipate gradually the longer
it is kept in the refrigerator.




Spicy Cucumber Salad
serves:4

This Thai-American salad is a refreshing side dish for Grilled Thai Sweet Chili Chicken Satay

ingredients
1/4 cup rice vinegar
1/4 cup sugar
3 tablespoons water
1/2 teaspoon salt
2 medium cucumber, seeded cut thinly lengthwise
1/4 cup sweet onion, diced fine
10 whole fresh mint leaves, chopped fine
1 tablespoon fresh cilantro, choped
1/2 teaspoon chiles, dry, crushed
2 tablespoons peanuts, dry-roasted, chopped

Method
Combine vinegar, sugar, water and salt in a medium bowl. Whisk until sugar dissolves. Add cucumber, onion, mint, cilantro and chile. Toss until evenly coated. Let sit for 15 minutes. Garnish with peanuts and serve.

Turkey Pink Grapefruit Salad

Turkey Citrus Salad

6 cups spinach or lettuce
3 cups supremed grapefruit sections*
2 cups supremed oranges sections*
2 cups chopped cooked turkey
1/4 cup orange juice
1 teaspoon honey
1/2 teaspoon dry mustard
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/2 teaspoon poppyseed
1/8 teaspoon ground ginger
1/4 cup mayonnaise

1. Arrange torn spinach on four salad plates. Arrange sectioned grapefruit and sectioned oranges alternately in a spoke-wheel fashion on the spinach. Place cooked, chopped turkey in center of each fruit wheel.
2. In a small bowl, combine orange juice, honey, dry mustard, paprika, garlic powder, poppyseed, ginger, and mayonnaise; mix thoroughly. Drizzle over the salad.

Makes 6 servings.

*Supreming Citrus: Using a paring knife, remove the skin, pith, and outer membrane from the citrus fruit. Carefully cut each segment away from white membranes.

Summer Squash Sloppy Joes (gf)

Summer Squash Sloppy Joes
serves:6

1 pound lean ground turkey
1 medium onion, chopped
1 medium carrot, julienned
1 1/2 cups summer squash, julienned
6 ounces tomato paste
3 cloves garlic, minced
1 tablespoon chili powder, gf
1 teaspoon paprika
1 teaspoon dried oregano
6 whole hamburger buns, gf
1 pinch salt

1. Preheat the broiler. In a large skillet over medium-high heat, sauté the ground beef or turkey until browned, about 7 minutes. Add the onion and sauté 2 minutes. Add the carrot and sauté 2 minutes. Add the squash and sauté 1 minute more.

2. Stir in the tomato paste and 1 1/2 cups water, stirring until the paste has dissolved. Add the garlic, chili powder, paprika, and oregano, and season with the salt and pepper. Reduce heat to medium and continue to cook until the mixture has thickened, 8 to 10 minutes.

3. Divide the cheese among the bottom halves of the hamburger buns. Transfer both halves of the buns to the broiler, open-faced, and toast until the cheese has melted and the top buns are toasted.

4. Remove the buns from the oven and fill each sandwich with the squash-and-meat mixture. Serve immediately.

337 Calories; 13g Fat (33.4% calories from fat); 25g Protein; 33g Carbohydrate; 4g Dietary Fiber; 64mg Cholesterol; 647mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 2 Vegetable; 1 Fat.

GREEK CHICKEN WRAP WITH MEDITERRANEAN DIP

GREEK CHICKEN WRAP WITH MEDITERRANEAN DIP

Servings: 4
For the dip
1/4 cup mayonnaise
2 ounces feta cheese, crumbled
2 tablespoons sour cream
2 medium pepperoncini pepper, seeds removed and chopped
2 cloves garlic, minced
2 teaspoons drained capers
1/4 teaspoon dried oregano
1/4 teaspoon dried marjoram
1/4 teaspoon hot sauce
1/4 teaspoon black pepper
1/2 tablespoon fresh parsley, chopped
For the wraps
4 10" Brown Rice tortillas
2 cups cooked chicken, shredded
1 cup canned artichoke heart, drained and chopped
1/2 cup roasted red pepper
1/4 cup pepperoncini peppers
1 medium cucumber, thinly sliced
1/2 small red onion, thinly sliced
4 cups spinach, washed & drained

To make the dip, place ingredients (mayonnaise to parsley) in a food processor fitted with the metal blade. Process about 1 minute, until thoroughly mixed. (Note: The mixture will not be completely smooth because of the feta.) You will have about &frqac12; cup of dip. If not using immediately, cover and refrigerate for up to one week.

To make the wraps, warm the tortillas in the oven or microwave to soften, then lay on a flat work surface. Spread one side of each tortilla evenly with about 2 tablespoons of the dip. Place ½ cup of the shredded chicken in the center of each tortilla. Top the chicken with artichoke hearts, roasted red peppers, pepperoncini peppers, cucumber, red onion, and fresh spinach leaves, dividing evenly between the four tortillas. Fold the sides of each tortilla toward the center over the filling. Start at the bottom, roll away from you, like a log, pressing the rolled portion firmly while rolling and tucking in the sides as you go. Cut in half and serve.

Lamb Meatballs Persian Style & Millet Tabbouleh

Lamb Meatballs Persian Style & Millet Tabbouleh

Millet Tabbouleh

Gluten-Free Millet Tabbouleh is a high protein, fresh vegetable-laden dish, remarkably refreshing.

Prep Time: 20 minutes
Cook Time: 45 minutes
serves 4

Ingredients:

* 1/2 cup gluten-free whole millet
* 1 1/2 cup water
* 3 diced Roma (plum) tomatoes
* 1/2 cup seeded, diced cucumber
* 1/2 cup finely sliced green onions (about 3 onions)
* 1/2 cup finely chopped Italian parsley
* 1/4 cup finely chopped fresh mint
* 1/4 cup freshly squeezed lemon juice
* 1/3 cup extra virgin olive oil
* 1/2 teaspoon salt, or to taste
* 1/2 teaspoon fresh ground black pepper
* Optional: 1/4 teaspoon smoked paprika

Preparation:
Place millet in a medium saucepan with 1 1/2 cup water. Bring to a boil and simmer for 35-45 minutes. Cool. Place all chopped vegetables in a large bowl. Pour lemon juice and olive oil over vegetables. Add seasonings and cooled millet. Stir to mix. Refrigerate overnight for full flavor.

Makes 4 cups

Tip: Millet cooks like rice. To prevent mushy millet don't overcook.

Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.


Lamb Meatballs Persian Style
Luleh Kebab)
an incredibly light and yet robust flavour Lamb dish which melts in the mouth

Serving Size : 6
Ingredients

3/4 cup whole millet cooked as per package instructions

THE MEATBALLS

2 pounds Fine ground lamb stew meat
1/2 cup Finely chopped yellow onion
1/2 cup Pine nuts
3 tablespoons Olive oil
2 Eggs - beaten
1 teaspoon Ground coriander
2 teaspoons Ground cumin
3 tablespoons Lemon juice
2 tablespoons Chopped fresh dill
1 tablespoon Chopped fresh mint
1/2 teaspoon Salt - or to taste
Freshly-ground black pepper to taste

THE SAUCE

2 tablespoons Olive oil
1 medium Yellow onion - peeled and sliced
2 pints Yogurt
4 tablespoons Cornstarch
2 tablespoons Cold water
Salt to taste



Cook millet according to package directions.

The Meatballs:
In a large bowl combine the meatball ingredients, including cooked millet, and mix very well. Form into 1 1/2-inch balls and place on a baking sheet. (Keep your hands damp with a little water to facilitate forming the meatballs.) Bake 20 minutes
in a pre-heated 375 degree oven, or until just cooked through.

The Sauce:
Heat a frying pan and add the oil and the onion. Saute until tender but do not brown. In a small saucepan heat the yogurt to a gentle simmer, stirring regularly. Mix the cornstarch and water together until lump-free. Whisk the cornstarch mixture into the heated yogurt and stir until smooth and thickened. Add the sauteed onion and salt to taste to the yogurt. Set the sauce aside and keep it warm.

serve Meatballs on gf flat bread, wrap or Basmati Rice and top with sauce.
garnish with sumac(optional)

* Note: A herb grown in the Middle East; burgundy frugal gourmet and recipes or rust in color and has a wonderful tangy flavor.

Steamed Spring Rolls (Popia Soht) with Sweet & Sour Chili Sauce

Steamed Spring Rolls (Popia Soht)
with Sweet and Sour Chili Sauce


1/8 pound package of fine rice noodles
2 tablespoons vegetable oil
1/4 pound ground pork
4 carrots, cut into tiny matchsticks
1/2 pound string beans, cut into tiny matchsticks
1/4 pound nappa cabbage, very finely shredded
1/4 pound dikon radish, cut into tiny matchsticks
1 teaspoon salt
1-1/2 teaspoon ground white pepper
6 dried shitake mushrooms, soaked,rinsed and slivered (soaked
in hot water for 4 minutes)
10 mint leaves chopped finely
10 Thai basil leaves
5 scallions, thinly sliced
3 tablespoons pickled ginger, chopped finely
2 tablespoons light soy sauce
1 egg, separated
1 package of 20 spring roll wrappers (8-1/2 inches round)

To make the filling, soak the noodles in hot water for 3
minutes, drain, and chop.
Heat the oil in a wok or frying pan and stir-fry ground
pork, the carrots, then the beans, cabbage, and dikon radish.
Season with the salt and pepper. After 3 minutes of stir-
frying, add the noodles, shitake mushrooms, scallions,
ginger, and soy sauce. Continue stirring for another 2
minutes. Taste, and adjust the seasoning. Let cool.
When cool, mix the mint, basil and egg yolk thoroughly
into the filling (the white will be used later to seal the
rolls).
In a bowl of cool water, soak a wrapper until limp. Lay
wrapper out flat surface. Place 2 tablespoons of the filling
down middle of wrapper, Fold over each end and tightly roll
the wrapper around the contents, as if making a burrito.
brush the remaining flap with egg white, and fold it up so
that the roll is sealed.
Repeat the process until all the rolls are made and
sealed. Keep rolls covered with a damp kitchen towel to stop
them from drying out.
 Arrange them in a single layer on a plate and steam them
for 4-5 minutes. Serve hot with Sweet and Sour Chile Sauce.

Thai Sweet Chili Sauce

yeilds one cup
(This sauce keeps for a few weeks in the refrigerator)

3 large garlic cloves, peeled
1 or 2 red Jalapeño peppers, seeded

Note: adjust the amount of chilis to your heat preferance. Keep in
mind that the heat is the strongest the day you
make the sauce and starts to dissipate gradually the longer
it is kept in the refrigerator.

1/2 cup sugar
3/4 cup water
1/4 cup white vinegar
1/2 tablespoon salt
1 tablespoon cornstarch or potato starch
2 tablespoons water

In the blender, purée together all the ingredients, except
for the last two.
Transfer the mixture to a saucepan and bring to a boil
over medium-high heat. Simmer over medium heat until mixture
thickens up a bit and the garlic-pepper bits begin to soften,
about 3 minutes.
Combine the cornstarch and water to make a slurry. Whisk
in the cornstarch mixture and continue to simmer until
thicken slightly
Let cool completely before storing in a glass jar and
refrigerate.

Thai Beef Noodle Salad

Ingredients (serves 4)

* 250g rice stick noodles
* 1 (about 500g) beef rump steak
* 1 tsp sesame oil
* 1 tbs fish sauce
* 1 tbs fresh lime juice
* 1 tbs brown sugar
* 1 x 250g punnet cherry tomatoes, halved
* 2 Lebanese cucumbers, halved, deseeded, thinly sliced
* 1 red capsicum, deseeded, thinly sliced
* 1/2 cup fresh Thai basil leaves
* 1/2 cup fresh mint leaves
* 1/2 cup fresh coriander leaves
* 1 long fresh red chilli, deseeded, thinly sliced

Method

1. Place the noodles in a large heatproof bowl and cover with plenty of boiling water. Set aside for 5 minutes to soak. Drain well.
2. Meanwhile, heat a chargrill pan or large non-stick frying pan over high heat. Brush both sides of steak with oil and season well with salt and pepper. Cook on chargrill for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate and loosely cover with foil. Set aside for 5 minutes to rest.
3. While the steak is cooking, combine the fish sauce, lime juice and sugar in a screw-top jar and shake until the sugar dissolves.
4. Place the noodles, tomato, cucumber, capsicum, basil, mint, coriander and chilli in a bowl. Drizzle with dressing and gently toss until just combined. Thinly slice the beef and add to the salad. Gently toss until just combined. Divide among serving bowls to serve.

Notes & tips


For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.
Source

Good Taste - October 2006, Page 37
Recipe by Sarah Hobbs

ASIAN SPAGHETTI SQUASH SALAD

ASIAN SPAGHETTI SQUASH SALAD

Servings: 6

3 pounds spaghetti squash
3 tablespoons rice vinegar, minced
1 tablespoon ginger root, grated
2 teaspoons sesame oil
1 teaspoon soy sauce, low sodium
1/8 teaspoon chili paste, sliced
2 small cucumber, diced
1 medium bell pepper, cut diagonally
1/2 cup cilantro, chopped
1 tablespoon sesame seeds, toasted
6 whole pea pods, cut diagonally


Preheat oven to 350 degrees F.

Cut squash in half lengthwise, and discard seeds. Place squash, cut sides down, in a 13x9-inch baking dish; add water to dish to a depth of 1/2-inch.

Bake at 350 for 45 minutes or until squash is tender when pierced with a fork. Remove squash from water; cool.

Scrape inside of squash with the tines of a fork to remove spaghetti-like strands to equal 4 cups.

Combine vinegar and next 4 ingredients; stirring well with a whisk. Combine 1 tbsp vinaigrette and cucumbers; set aside.

Combine squash strands, bell pepper, cilantro and remaining vinaigrette; toss well.

Place squash mixture in a serving dish, and arrange cucumbers around edge of dish. Sprinkle salad with sesame seeds.


Source: Cooking Light Annual Recipes, 19