Gluten Free Chicken Teriyaki

                   

Recipe By     :Ellen M. Ennis Davis
Serving Size  : 4    


  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon       olive oil
  4               4 oz           chicken breast, no skin, no bone, R-T-C -- skinless chicken breasts
  1         tablespoon      molasses
  1         tablespoon      honey
     1/2           cup         soy sauce -- Gluten Free
  3        tablespoons     apple cider vinegar
     1/2           cup         water
  1           teaspoon      ground ginger
  2             cloves        garlic -- minced fine
     1/8      teaspoon     black pepper
  2          teaspoons     cornstarch
  2          teaspoons     water

Place the chicken in an oiled deep skillet with cover, brown chicken. Add 1 cup water, soy sauce, molasses, honey, vinegar garlic, ginger and pepper. Turn chicken a few times to coat well in the soy sauce mixture.

Cover and cook on low for 10-15 minutes, turning the chicken 5 minutes to ensure even cooking.

Once cooked, remove the chicken from pan, cut up into bite sized pieces, and set aside.

Pour the liquid from the slow cooker into a saucepan and bring to a boil.

In a small bowl, whisk together cornstarch and chicken stock until combined.

Slowly add the cornstarch mixture to the boiling liquid and reduce to a simmer.

Allow the sauce to thicken for 2-3 minutes, then add the chicken to the pan.

Toss to coat the chicken with the sauce, and let heat through.

Serve over rice with vegetables.

Enjoy!

Source:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
S(Internet Address):  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/2015/08/gluten-free-chicken-teriyaki.html"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving : 223 Calories; 6g Fat (26.0% calories from fat); 27g Protein; 14g Carbohydrate; trace Dietary Fiber; 69mg Cholesterol; 2121mg Sodium.  Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

Jian Bing 煎饼 (Chinese Breakfast Crepe)

Jian Bing 煎饼 (Chinese Breakfast Crepe)

This recipe is inspired by the Chinese Street Vendors so it's quick and delicious. Similar in technique to the sweet French or Japanese Crepe popular from street vendors in large cities around the world;Jian Bing is a spicy savoury treat."

Recipe By     :Ellen M. Ennis Davis
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 6     Preparation Time :0:15
Cuisine:  "Pastas and Dumplings"
Categories    : International, Chinese, Corn Free, Dairy Free, Gluten Free


  1/2       Cup  Millet Flour
  1         Cup  Rice Flour
  1         Teaspoon  Baking Powder -- gluten free
  1         Pinch  Salt
  3 1/2     Cups  Soy Milk
  2         Eggs
  2         Teaspoons  Vegetable Oil
  1         Tablespoon  Water -- if needed
  1/4       Cup  Hoisin Sauce
  1         Tablespoon  Water
  2         Teaspoons  Sriracha Sauce -- or to taste
  1         Tablespoon  Water
            Coconut Oil -- for pan
  4         Egg -- beaten
  6         Green Onion -- sliced
  1/4       Cup  Fresh Cilantro Leaves -- chopped
  1         Red Bell Pepper -- chopped fine
  8         Crackers -- or You Tiao (Chinese Crullers)


Mix together flour

Whisk together rice and millet flour, baking powder and salt in a bowl. in
another bowl add 2 eggs, soy milk, and  oil whisk together until combined.
Whisk the wet ingredients into the dry to make a thin batter the
consistency of heavy cream. add a little more water if necessary.

Oil a large non- stick skillet generously with coconut oil, and heat over
medium-low heat. Pour the batter into the skillet, and roll pan around to
spread batter evenly to make a thin crepe. Cook the crepe until firm about
a minute or two.

Break egg into a small bowl and lightly beat. Pour the egg evenly over the
crepe. Cook an additional 1 to 2 minutes, until the egg is set. Sprinkle
the crepe with green onion, peppers and cilantro and crackers..

Fold crepe in half and spread with hoisin sauce and chili sauce. Fold
crepe again to form a wedge shape wrap in paper for a savoury treat on the
go.

NOTES : Jia-n bing  (煎饼) literally means ‘shallow-fried thin bread’
       
The street vendors have a wonderful crepe cooker some wonderfully ingenious DIY rigs and other commercially made. Some turn automatically, others are turned by hand     and some are stationary. As I don't own or have access to such a kitchen utensil so I used a 13" non stick pan.

Serving Ideas : In the standard Jian Bing you need an egg, something green, eg. green onion and  or cilantro; something spicy eg. Sriracha Sauce or chili paste; something a little savoury eg. Black Bean Paste, Hoisin Sauce or Oyster Sauce and to end off you must have something a little crunchy eg. Báocuì – A kind of a crispy fritter like cracker made of potato dough.Chinese Crackers, the very popular You Tiao or Chinese Crullers, (available in Asian section of most grocery store or China Town) fried wontons wrappers, sunflower seeds or toasted nuts.

There are no rules to what you put into these great crepes, it all depends on what's available, how hungry you are. if you want your Jian Bing for a snack or a meal. You can fill it with all sorts of veggies, proteins and or condiments; pile it on and enjoy                                   

PS Just for fun I printed out a page from a Chinese Newspaper and folded it into a take out package

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Per Serving : 311 Calories; 10g Fat (29.7% calories from fat); 13g Protein; 42g Carbohydrate; 4g Dietary Fiber; 187mg Cholesterol; 404mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1 Fat; 1/2 Other Carbohydrates.

Tonjiru (Pork and Vegetable Miso Soup)

Tonjiru (Pork and Vegetable Miso Soup)

"Tonjiru in Japanese mean pork soup it is traditional served with Miso, Satoimo Japanese Potato and burdock root but I have used vegetables available in the market."

Recipe By     :Ellen M. Ennis Davis
Source:"Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:"http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 4    
Cuisine:"Soups and Chowders"
Categories    : Asian, Dairy Free, Gluten Free, International, Japanese


  1      Quart  Dashi (Japanese Sea Broth)
  4      Tablespoons  Miso -- (4 to 5)
  7      Ounces  Pork Loin -- sliced thin
  1      Cup  Daikon -- julienne
  1      Carrot -- julienne
  2      Stalks  Celery -- julienne
  1      Red Pepper -- julienne
  8      Mushrooms -- sliced
  1      Potato -- cubed
  1/2    Tablespoon  Peanut Oil
  1      Teaspoon  Red Pepper Flakes
  2      Tablespoons  Rice Wine Vinegar
  4      Green Onion -- sliced diagonally
  1/4    Cup  Fresh Cilantro Leaves -- chopped



Cover the pork loosely in plastic wrap and, on a cutting board, tenderize
by hitting with a rolling pin. Remove the cling film and slice in 1/4"
pieces.

Heat the oil in a large saucepan, add the pork and brown evenly. Add the
chopped daikon, carrot, potato, and pepper, then the dashi stock, pepper
flakes and vinegar, and simmer

Skim the surface when it comes to a boil. Reduce the heat and cook until
the potatoes are soft.

Gradually add in the miso paste and stir well, and serve with the green
onion and cilantro on top sprinkled on top

Serving Ideas : Serve on it's own or over rice or noodles.

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Per Serving : 154 Calories; 5g Fat (26.6% calories from fat); 11g Protein; 19g Carbohydrate; 4g Dietary Fiber; 16mg Cholesterol; 685mg Sodium.  Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

 Dashi (japanese Sea Broth)
"A simple strained Japanese stock made with Kombu  and katsuobushi (or
bonito flakes) Dashi is the base for miso soup, Japanese noodle broth,
and many Japanese simmering liquids. You can also by a granulated
instant Dashi available in Asian Markets"

Recipe By     :Ellen M. Ennis Davis
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 4   
Yield:  "1 Quart"
Cuisine:  "Soups and Chowders"
Categories    : Dairy Free, Gluten Free, International, Japanese


  1    square  pieces kombu -- (4-inch)
  6    cups  water
  1    3 gram  pkg  bonito flakes

Put the kombu in a dutch oven, cover with the water and soak for 30
minutes.

Over medium heat until small bubbles appear around the sides of the pan, 9
to 10 minutes.

Remove the kombu from the pan. Increase the heat and bring to a boil, boil
5 to 6 minutes.

Reduce the heat to low and add the bonito flakes. Simmer gently, stirring
frequently, for 10 minutes.

Strain the liquid through a fine mesh strainer lined with a coffee filter
or several layers of cheesecloth.

Use right away or store in an airtight container in the refrigerator. Use
within 1 week or freeze for up to a month.

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Per Serving : 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 11mg Sodium.  Exchanges:

Greek Stuffed Pork Chops (hirino Gemisto) and Baked Potato Wedges

Greek Stuffed Pork Chops (hirino Gemisto) and Baked Potato Wedges

 "Hirino Gemisto is pork loin stuffed with vegetables, garlic and a few herbs Here I have adapted it to Pork Loin chops. It is a simple way to make a pork chop a little elegant"

Recipe By     :Ellen M. Ennis Davis
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 4    
Cuisine:  "Protein Entrees"
Categories    : Gluten Free, Greek, International, Pork


  1        Small  Onion -- peeled and sliced
  1        Red Bell Pepper -- roughly chopped
  1        Carrot -- peeled and shredded
  1/2     Cup  Spinach -- chopped
  1        Tablespoon  Parsley -- chopped
  1        Clove  Garlic -- peeled and diced
  1        Teaspoon  Dried Oregano
  1/2     Teaspoon  Salt
  1/4     Teaspoon  Pepper
  3        Tablespoons  Olive Oil
  3        Tablespoons  Lemon Juice
  3        Tablespoons  Oil Oil
  2        Hard-boiled eggs -- peeled and coarsely chopped
  6        Potato -- wedged
  1/2     Cup  Brown Rice Flour

preheat the oven to 450°F

Cut a pocket in each pork chop

In a bowl add red pepper, carrot, Parsley, Garlic, oregano, salt, Pepper
Oil and Oregano and toss together.

Remove 1 cup of vegetable mixture and mix in Spinach and chopped egg.

Stuff each pork chop with 1/4 of the egg vegetable mixture. secure with
toothpicks set aside

Dust potato wedges in flour

Add to a large bowl potato wedges the balance of the vegetable mixture
and the additional oil. Toss the bowl and contents until evenly coated

Put potatoes in the oven cook for 15 minutes reduce heat to 400°F and cook
for another 30 minutes stir every10 minutes.

Dredge pork chops in flour salt and pepper.

Saute chops on each side in olive oil and then cook 5 minutes on each
side. Cover with foil and let rest for 10 minutes.

Serving Ideas : Remove toothpicks before serving Serve Chops with potatoes and greens

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Per Serving : 377 Calories; 14g Fat (32.0% calories from fat); 9g Protein; 56g Carbohydrate; 6g Dietary Fiber; 106mg Cholesterol; 322mg Sodium.  Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1
Vegetable; 0 Fruit; 2 1/2 Fat.

Beetroot and Ground Beef in Sauce (hakklihakaste Peedi Ja Kapparitega) Estonian

Beetroot and Ground Beef in Sauce (hakklihakaste Peedi Ja Kapparitega)

A delicious sweet and sour Estonian dish reminiscent of North American Sloppy Joe

Recipe By     :Ellen M. Ennis Davis
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 4    Cuisine:  "Protein Entrees"
Categories    : Gluten Free, Ground Beef, Estonian, International

  1        Pound  Ground Beef, 95% Lean
  2        Tablespoons  Oil
  1        Onion -- chopped
  1/2     Cup  Pickled Beets
  1        Tablespoon Pickle Relish
  2        Tablespoons  Cornstarch
  1        Teaspoon  Grainy Mustard
  1        Cup  Low Sodium Beef Broth
  1        Cup  Sour Cream
            Salt and Pepper to Paste
  1        Tablespoon  Dill weed
  4        Tablespoons  Parsley -- chopped

Heat oil in a deep skillet

Add the onions and ground beef, saute until browned

Grate the beets  and add to the ground beef and cook through both.

Make a slurry of the cornstarch and beef broth, add to meat mixture stir
and simmer until thickened

Add sour cream, mustard, relish and dill, let the sauce simmer.

Mix starch with the water and the boiling sauce. Season with salt, pepper
and fresh chopped parsley.


Serving Ideas : Serve with vegetable potatoes and dark sour bread
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Per Serving : 530 Calories; 22g Fat (61.4% calories from fat); 16g Protein; 14g Carbohydrate; 1g Dietary Fiber; 57mg Cholesterol; 171mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat;
1/2 Vegetable; 0 Non-Fat Milk; 4 Fat.

Visit to Pakistan through Cuisene

Visit to Pakistan through Cuisene

Tonight we are transforming out Dinning Table to the exotic location of Pakistan, with a vegan meal of  Masalah Bhare Mushroom, Spiced Mushrooms ,  Vegetable Korma and Curry Rice and Cabbage .
These dishes have lightly contrasting spice blends and the differing densities, balance out to a very satisfying meal. I ate so much I am stuffed to the ears. 

Vegan Challenge for Earth Week

Join rabble.ca in taking the Vegan Challenge during Earth Week 2013. RSVP on our Facebook event page, share your ideas and invite your friends:

Take rabble.ca's 2013 Vegan Challenge for Earth Week April 16-22!

Fattoush Lebanese Bread Salad

"Great light Lebanese salad with torn flat bread"
Recipe By     :Ellen M. Ennis Davis
Serving Size  : 4     Cuisine:  "Salads and Cold Dishes"
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Categories    : Gluten Free, International, Lebanese


  1              piece flat bread-- gluten free torn into pieces
                           
  2              cups  romaine lettuce -- torn
  2              tomatoes -- chopped
  2              small  cucumbers -- chopped
  1              red bell pepper -- sliced
  2              stalks  celery -- chopped
  3              green onions -- chopped
  1/2           cup  fresh mint leaves -- chopped
  1/2           cup  fresh parsley -- chopped
  1/2           cup  cilantro -- chopped

 Dressing
  1/4           cup  lemon juice
  2              teaspoons  white wine vinegar
  1/4           teaspoon  pepper
  1              teaspoon  lemon zest
  1              teaspoon  mint -- dry
  1              tablespoon honey
  1/2           teaspoon  garlic powder
  1/4           cup  olive oil

Toast flat bread if not fresh and tear into pieces.

Place romaine lettuce, tomatoes, cucumbers, bell pepper, green onions,
mint leaves, parsley, and cilantro into a large bowl.

Pour lemon juice and white wine vinegar into a small bowl. Season with
salt, pepper, lemon zest, mint and garlic powder. Stir in olive oil.

Gently toss salad with toasted flat bread pieces and dressing. Adjust
seasonings to taste, and serve.

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Per Serving : 86 Calories; 1g Fat (9.2% calories
from fat); 4g Protein; 17g Carbohydrate; 5g Dietary Fiber; trace
Cholesterol; 79mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2
1/2 Vegetable; 0 Fat.

Gluten Free Flatbread

Recipe By     :Ellen M. Ennis Davis
Serving Size  : 4    
Cuisine:  "Breads and Rolls"
Categories    : Gluten Free, International, Lebanese
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"

  1/2           cup  brown rice flour
  3/4           cup  cornstarch
  1              cup  chana (chickpea) -- sorghum or soy flour
  2              tsp.  baking powder
  1              tsp.  salt
  1              tsp.  xanthan gum
  1              egg
  1/4           cup  warm water
  2              teaspoon  sugar
  1 1/2        teaspoons  dry active yeast
  1/4           cup  olive oil
  1/4           cup  sesame seeds

In a bowl dissolve sugar in warm water, sprinkle yeast over water. Let
yeast sit in warm area for 15 minutes.

Mix all dry ingredients into a bowl

Add egg and oil to yeast mixture and mix with a fork.

Add wet ingredients to the dry ingredients and mix together. knead bread
together.

Cover and let rise for 30 min

Divide into for balls press out on pan until they are 1/4" thick disk,
cover with damp cloth and let rise for 30 minutes in a warm place.

Place skillet on a medium low stove top, cook for 15 minutes. Flip and
cook the other side for another 8 minutes. Flip again onto serving
platter, brush with olive oil and sprinkle with sesame seeds

OR

Brush with oil sprinkle with sesame seeds and bake for 20 minutes at 400F

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Per Serving : 360 Calories; 20g Fat (48.8% calories from fat); 4g Protein; 42g Carbohydrate; 2g Dietary Fiber; 47mg Cholesterol; 795mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat;
3 1/2 Fat; 0 Other Carbohydrates.

Spicy Kimchi Stew (Kimchi Chigae) 매운 김치 찌개

Spicy Kimchi Stew (Kimchi Chigae)

"Kimchi Chigae is great for cold winter or spring day but can be served anytime. There is a lot of room for variation in this dish, I have served the hot stew over rice noodles and toped with a variety of garnishes to make it even more hearty."

Recipe By     :Ellen M. Ennis Davis
Cuisine          : "Soups and Chowders"
Source           :"Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright      :"http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 4    
Categories     : Asian, Corn Free, Dairy Free, Egg free, Gluten Free, Korean, Pork

Main Stew
  2    cup  Korean Fermented Cabbage/Yangbaechu kimchi
  3    cups  stock
  1    tablespoon  sesame oil
  1    cup  kimchee juice
  2    teaspoons  miso -- gluten free
  1    tablespoon  rice wine vinegar
  2    teaspoons  red pepper flakes
  2    teaspoons  Gochujang
  4    teaspoons  soy sauce
  1/2  teaspoon  garlic -- minced
           
  4    cups  rice noodles -- steamed
           
Toppings
  4    green onion -- sliced
  2    cups  Chinese BBQ pork -- Char Siu- slivered (omit for vegetarian)
  1    cup  mushroom -- sautéed
  4    cups  spinach -- blanched
  1/2  cup  carrot -- shaved and steamed

Add all ingredients for Main Stew and bring to a boil, reduce to a simmer
and let cook 5 minutes

Place 1 cup of noodles in each bowl. Ladle steaming Stew over noodles.

Top with above toppings or ones of your choice. Enjoy

Serving Ideas : For vegan omit pork and add sauteed tofu                                  

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Per Serving: 845 Calories; 13g Fat (13.9% calories from fat); 33g Protein; 150g Carbohydrate; 6g Dietary Fiber; 77mg Cholesterol; 1951mg Sodium.  Exchanges: 8 Grain(Starch); 4 Lean Meat; 3 Vegetable; 1 1/2 Fat; 1 Other Carbohydrates.

Meatless Monday we are having Korean Rice Bowl- Bibimbap 비빔밥

Bibimbap 비빔밥 Korean Vegetables and Rice

Bibimbap 비빔밥 Korean Vegetables and Rice, Bibimbap in Korean is pronounced pibimp͈ap,  a signature Korean dish. The word means "mixed rice". Bibimbap is served as a bowl of warm rice topped with namul (seasoned vegetable side dishes) and gochujang (chili pepper paste). A raw or fried egg and sliced meat or tofu (usually beef) are common additions. The ingredients are stirred together thoroughly just before eating. It can be served either cold or hot. It is a great way to use up leftovers.

For our Bibimbap I have made Mullaengi Namul - Korean Seasoned Watercress and KoreanFermented Cabbage / White Cabbage Yangbaechu kimchi

top left Mullaengi Namul, top right shredded green onion,
bottom left Yangbaechu kimchi,bottom right pickled ginger

I served them over a wonderful nutty short grained Californian brown rice (a gift from my sister) and added some pickled ginger and shreds of green onions.

Left Dressed Bibimbap, Right Bibimbap stirred up
                                         ready to eat

As tonight is “Meatless Monday” I will forgo the beef and egg but feel free to put it in.

Vegan Challenge for Earth Week

Join rabble.ca in taking the Vegan Challenge during Earth Week 2013. RSVP on our Facebook event page, share your ideas and invite your friends:

Take rabble.ca's 2013 Vegan Challenge for Earth Week April 16-22!

Gochujang Korean Hot Pepper Paste-Gluten Free

 Gluten Free Gochujang Korean Hot Pepper Paste

"If you can not get Gochujang (Kochujang) in your area you can make a substitute chile paste that, while it will not taste the same, can be used with acceptable results."

Recipe By     :Ellen M. Ennis Davis
Source:"Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:"http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 6    
Cuisine:"Seasoning Mixes"
Categories    : Gluten Free, Asian, Korean


  1        tablespoon  miso -- gluten free (can be omitted if unavailable - but will change the taste)
  3        tablespoons  hot chili powder -- finely ground
  1        teaspoon  honey
  3        cloves  garlic -- pressed
  1        teaspoon  soy sauce
  1        teaspoon  rice wine vinegar
  1        teaspoon  toasted Sesame Oil
            water as needed

In a small bowl, miso, chili powder, garlic, honey, soy sauce, and vinegar, mix into a thick paste. Add water if needed

Allow to sit at room temperature 1 to 24 hours.

Add sesame oil, mix well and let sit
another 30 minutes. Add water if it needs thinning. it should be the texture of tomato paste

Refrigerate until use. Keep up to 1 month.

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Per Serving : 31 Calories; 2g Fat (39.6% calories
from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
200mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0
Fat; 0 Other Carbohydrates.

Mullaengi Namul - Korean Seasoned Watercress

Mullaengi Namul - Korean Seasoned Watercress

"A very simple, quick, and easy side dish."

Recipe By     :Ellen M. Ennis Davis
Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 6 
Cuisine:  "Vegetable Side Dishes"
Categories    : Korean, Asian,Vegan, Corn Free, Dairy Free, Egg free, Heart Healthy, Low fat, Nut Free,

  8          ounces  Watercress
  4          green onions--sliced thin diagonally
  3          teaspoons  water
  1 1/2    teaspoons  Sesame Oil
  1 1/2    teaspoons  Soy Sauce
  3          teaspoons  Sesame Seeds
  1 1/2    teaspoons  medium ground dried red chili pepper
     3/4    teaspoon  fresh ground black pepper
  1 1/2    teaspoons  sugar
  1 1/2     teaspoons  rice Vinegar

Seasoning Sauce:

Mix Sesame Oil, Soy Sauce, Sesame Seeds, chili pepper, pepper, honey and vinegar
(add more water if needed). Let stand at least fifteen minutes.

Watercress:

Gently wash the watercress in cold running water, trimming and discarding
any tough stem portion and discolored leaves. Dry and cut in 3 inch lengths

In a bowl toss watercress and green onions together


Gently mix the seasoning with the watercress mixture until completely
coated. Let sit for 30 minutes to overnight.

Stir fry for 2 min. Let cool.

Serve either chilled or at room temperature.
- - - - - - - - - - - - - - - - - - -

Per Serving : 28 Calories; 2g Fat (55.4% calories from fat); 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 102mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2
Fat; 0 Other Carbohydrates.

Korean Fermented Cabbage / White Cabbage Yangbaechu kimchi

Yangbaechu kimchi-Korean Fermented Cabbage / White Cabbage

"This is an easy Kimchi recipe made with White (Western) cabbage (yang
  baechu)."

Recipe By     : Ellen M. Ennis Davis
Source: Pooka's What's for Dinner: Gluten Free with Attitude
Serving  : 6  
Cuisine:   "Vegetable Side Dishes"
Categories    : International, Asian, Korean, Gluten Free, Vegan, Corn Free, Dairy Free, Egg free, Heart Healthy, Low Carb, Low fat, Nut Free
                                        
  1         small head  cabbage -- shredded into thin strips
  1         sweet onion -- thinly sliced
             kosher salt -- 1/4 cup  to sprinkle on cabbage and onions
  Kimchi Sauce

  2         tablespoons Gochujang (Korean Hot Pepper Paste)

  4         green onions -- chopped
  1         carrot -- julienned (optional)
  1         red bell pepper -- chopped fine
  3         cloves  garlic -- minced
  2         tablespoons  soy sauce, low sodium
  2         tablespoons  seaweed sesame sprinkles
  1         tablespoon  sesame oil
  1         tablespoon  honey

Garnish
  1         tablespoon  seaweed sesame sprinkles
  2         green onions -- chopped

Place cabbage and onion into a large bowl.

Add 1 cup cold water and ¼ cup kosher salt. Mix it well with your hands to
properly salt the cabbage. Set aside for 10 minutes.

Make kimchi paste by mixing the ingredients together in a bowl:

Wash and rinse the salted cabbage in cold water a couple of times. Drain
the water and dry cabbage with kitchen towels.

Mix the kimchi paste into the cabbage thoroughly.

Put the kimchi into a large ziploc® freezer bag.

Put the kimchi into a large ziploc® freezer bag.

Press down on the kimchi then press as much air out of the bag as you can
and seal to protect your kimchi from being exposed to too much air. Let marinate for 30 minutes to 1 hr.

You can eat it right away, just like salad. Or keep it at room temperature
for 24hrs or up to a few days then refrigerate. This will be fermented Kimchi.


Serving Ideas : Fermented kimchi can be used for  kimchi stir-fried rice or kimchi soup/stew.
 - - - - - - - - - - - - - - - - - - -

Per Serving : 62 Calories; 2g Fat (32.4% calories from fat); 1g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 211mg Sodium.  Exchanges: 1 1/2 Vegetable; 1/2 Fat; 0 Other
Carbohydrates.

Japanese Rice Seasoning-Furikake

"Furikake  pronounced Foo-ree-kah-kay is a Japanese condiment   typically sprinkled over or mixed into rice. There are dozens of   varieties, most contain seaweed, sesame seeds, I like  to use it to replace salt in salads and other recipes"

Recipe By     :Ellen M. Ennis Davis
Serving Size  : 16    Preparation Time :0:00
Cuisine:"Seasoning Mixes"
Categories    : International,Japanese
Source:"Pooka's what's for Dinner: Gluten Free with Attitude"
Copyright:"http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Yield:"1 cup"
 
  7    sheets  nori
  1/2  cup  sesame seeds (brown -- white, or mix)
  1/2  teaspoon  garlic powder

Toast nori by holding each sheet with tongs and swiping across hot element or gas flame

Toast sesame seeds in a dry skillet until golden.

Tear the nori sheets into very small pieces. Add nori to food processor. Process until nori is in fine pieces.

In a bowl add sesame seeds, garlic powder and nori mix together and store in a sealed container in a dark place.

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Per Serving : 4 Calories; trace Fat (0.1% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace Sodium.  Exchanges: 0 Grain(Starch).

Sweet Corn with Pine nuts (so-ng rén yù mi)

A fragrant, sweet twist on corn, from the northeast region of China.

Recipe By     :Ellen M. Ennis Davis
Serving Size  : 4   
Categories    : Stir Fry
Cuisine: Chinese
Source: Pooka's What's for Dinner: Gluten Free with Attitude

  7/8   cup  pine nuts
  2     tablespoons  coconut oil -- or vegetable oil
  1 7/8 cups  frozen corn kernels -- use fresh corn when in season
  4     green onions -- sliced diagonally
  1     stalk  celery -- sliced diagonally
  1     red bell pepper -- chopped small
  1     teaspoon  Chinese Chili Garlic Sauce
  1     teaspoon  corn flour--cornstarch can be used if corn flour is not available
  2     tablespoons  milk -- or milk substitute
        salt and pepper to taste

Dry-roast the pine nuts in a small skillet over medium heat until lightly golden. Set aside.

Heat the oil in a wok until hot. Stir-fry the sweetcorn, celery, pepper and onions. Season with salt and pepper to taste and stir in the corn flour.

Add the milk and Chili Garlic Sauce, stir and toss with pine nuts. Serve

Serving Ideas : Makes a colourful side dish that would compliment the flavours of Chinese Barbecue Pork(Char Siu); add some stir fried greens and you have a plate that could rival a artists palette.

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Per Serving (excluding unknown items): 317 Calories; 23g Fat (59.8% calories from fat); 10g Protein; 24g Carbohydrate; 4g Dietary Fiber; 1mg
Cholesterol; 19mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat;1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat.

Malaysian Tandoori Chicken - Ayam Tandoori

Malaysian Tandoori Chicken - Ayam Tandoori

"The chicken is marinated in yogurt and seasoned with the spice
  mixture Tandoori Marsala. Although this recipe is baked in the oven it
  is even better on the barbeque."

Recipe By     :Ellen M. Ennis Davis
Serving Size  : 4   
Categories    : International
Source        : "Pooka's What's for Dinner; Gluten Free with Attitude"

 
  1         cup  plain yogurt -- Greek or Balkan
  1         clove  garlic -- crushed
  1         tablespoon  lemon juice
  1         tablespoon  olive oil
  1         tablespoon  Tandoori Spice Mix
  4         4 oz  skinless boneless chicken breast halves

Combine yoghurt, garlic, lemon juice, oil, and spice mix in a non metallic
bowl.

Add chicken to yoghurt mixture and turn to coat well. Cover and
refrigerate for at least 3 hours.

 Preheat oven to 375°F. Grease a baking dish. Place chicken in dish and
roast for 30 minutes or until cooked through.

Serve with vegetables, rice, gf naan or gf roti.

Malaysian Tandoori Chicken with Mixed Vegetable

Channa Flour Roti

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Per Serving: 199 Calories; 7g Fat (32.1% calories from fat); 29g Protein; 4g Carbohydrate; trace Dietary Fiber;
74mg Cholesterol; 104mg Sodium.  Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

Malaysian Mixed Vegetable - Sayur Campur

Malaysian Mixed Vegetable - Sayur Campur

Malaysian Mixed Vegetable - Sayur Campur

"A colourful sautéed vegetable medley with a hint of coconut."

Recipe By     :Ellen M. Ennis Davis
Serving Size : 4  
Categories    : International
Cuisine         : "Malaysian"
Source          :"Pooka's What's for Dinner; Gluten Free with Attitude"

  2             medium  carrot -- sliced
  1             small  cauliflower, head -- divided into flourets
  2             cups  kale -- chopped
  1             medium  onion -- sliced
  1/4          cup  frozen peas
  1             teaspoon  mustard seed -- black if available
  2             teaspoons  coconut oil -- vegetable oil of choice if not available
  1/4          teaspoon  red pepper flakes
  4             tablespoons  coconut flakes
                 salt and pepper to taste

Heat oil in a non-stick pan, add mustard seeds and allow them to sputter.
add pepper flakes

Add carrots and cauliflower and sauté for two minutes. Add onions and kale
saute until onions are soft. Add salt and pepper, stir and cover, simmer
till the vegetables are cooked about 5 min.

Add coconut and mix well. Serve hot with curry, Chicken or Roti

Malaysian Tandoori Chicken with Mixed Vegetable

Channa Flour Roti

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Per Serving: 133 Calories; 5g Fat (28.5% calories from fat); 6g Protein; 21g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 95mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2
Vegetable; 0 Fruit; 1 Fat.

Serving Ideas : Servie with brown rice as a vegetarian dish or as a side dish to a chicken curry

Toyuq kotleti - Chicken cutlet

"Tasty Azerbaijani chicken cutlets made with chickpeas rather than
breadcrumbs or potato."

Recipe By     : Ellen M. Ennis Davis
Country of origin: Azerbaijani
Categories    : International

Serving Size  : 8    

  6           4 oz  boneless skinless chicken breast half -- minced
  1           small  onion -- chopped  roughly
  1           medium  carrot -- grated
  1           can  chickpeas
  1           large  egg
  1           cup  fresh cilantro -- chopped
  1           teaspoon  ground coriander
  1           teaspoon  dill seed
  1           teaspoon  ground turmeric
               salt and pepper to taste
               olive oil

Drain and rinse chickpeas, put into a food processor with onions, herbs and seasonings

Mix the chickpea mixture with the minced chicken, carrot and egg.

With wet hands shape into rissoles and the size of  a small potato

Place rissoles on a greased cookie sheet and cover with plastic wrap and refrigerate for 1 hr.

Preheat oven to 350°F

Remove  plastic wrap and brush rissoles with olive oil

Bake for 20 minutes

Turn rissoles and bake another 20 minutes

Serve with Kartof Kukusu - potato and herb omelet, potatoes and other
garnishes.

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Per Serving (excluding unknown items): 205 Calories; 3g Fat (14.4%
calories from fat); 26g Protein; 18g Carbohydrate; 5g Dietary Fiber; 73mg
Cholesterol; 73mg Sodium.  Exchanges: 1 Grain(Starch); 3 Lean Meat; 1/2
Vegetable; 0 Fat.