Asian Pasta Salad - Gluten Free

This is my new favorite pasta salad.  It's packed with flavor without the heaviness often accompanied by pasta salad and since it doesn't contain mayo or meat, it makes a great side for an outdoor dinner.  I shared this at a potluck dinner recently and was disappointed that I didn't have any leftover!

Gluten Free Asian Pasta Salad

Dressing:
1/4 cup rice vinegar
1/4 cup gluten free sweet and tangy or teriyaki sauce (San-J)
1/8 cup olive oil
1/8 cup sesame oil
1 Tablespoon grated ginger
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper

Salad:
16 oz gluten free pasta fusilli or other bite size pasta
          (I used Trader Joe's organic brown rice pasta fusilli
           always check package ingredients as they often change!)
2 cups fresh baby spinach
1 cup dried cranberries
1 small can mandarin oranges, drained
1/2 bunch (3-4) green onions, chopped
1/2 cucumber, cut in bite size pieces
salt and pepper to taste

Whisk together dressing ingredients and set aside.  Cook gluten free pasta as directed on package until al dente.  Drain pasta and rinse with cold water.  Immediately mix cooked pasta with salad dressing so that the pasta doesn't stick together.  Mix in the rest of the salad ingredients and toss gently until evenly combined.  Taste and add salt and pepper if needed.  Serve immediately or refrigerate until ready to serve.

Beef and Broccoli - Gluten Free

One thing I've learned since going gluten free is that if I want Chinese food I need to make it myself (P.F. Changs does have a fabulous gluten free menu and their Chang's spicy chicken is my absolute favorite, but I can't afford to eat there every time I want Chinese food!).  I found the following recipe in the cookbook "Essential Mormon Celebrations" by Julie Badger Jensen and have adapted it to be gluten free.  It's very easy (under 30 minutes) and very delicious!

Gluten Free Beef and Broccoli

1 pound beef steak (we buy steak in bulk from Costco and freeze them.)

1/4 cup gluten free soy sauce (Walmart's Great Value brand is gluten free and very inexpensive)

3 Tablespoons brown sugar

2 Tablespoons cornstarch

1 1/4 cup cold water

16 ounces frozen broccoli florets

2 Tablespoons olive oil

2 cloves minced garlic

2 teaspoons sesame oil (this is the secret to make it taste like it came from a fabulous restaurant)

Combine soy sauce, sugar, corn starch, and water in a small bowl and set aside.   Cut steak against the grain into thin strips about 1/4 inch thick.  I find it's easiest to cut the steak when it's frozen (thaw it for 30 minutes so that it's not rock solid).  Heat a large skillet to medium high.  Put the olive oil and steak in the skillet and cook both sides until brown, about 4-5 minutes.  Steam broccoli in the microwave or in a steamer while steak is cooking.  When the steak is brown, add the garlic and cook for 1 minute.  Pour the soy sauce mixture over the meat and cook until it begins to thicken.  Stir in the sesame oil.  Remove from heat, stir in the steamed broccoli and serve over rice. 

 I hope you enjoy this as much as our family does!

Vegetable Fried Rice

I love fried rice! One day after missing not being able to order it in a restaurant it dawned on me - I learned how to make this in my 6th grade Home Ec class. Hello! If the 6th grade version of me could make fried rice, then this older version of me had a pretty fair chance of being able to make it too. And it is so easy! My favorite recipe is based off of one I found at www.allrecipes.com The original recipe has a lot of ingredients and requires a lot of chopping. I love this recipe because it's so easy to make,it's delicious, and I usually have all of the ingredients on hand. I especially love the addition of sesame oil. It gives the fried rice that depth of flavor not often found in home-made Chinese food. Tonight dinner was finished and sitting on the table in under 15 minutes. Now that's what I'm talking about! Here's my version:

Vegetable Fried Rice

3 cups cooked white rice (leftovers preferred or cook 1 1/2 cups rice to get 3 cups cooked)
3 tablespoons sesame oil
1 small onion, chopped
1 clove garlic, chopped
1 1/2 cups frozen stir fry vegetables or any other stir ins you like (see variations)
1 egg, beaten
1/4 cup gluten free soy sauce (more or less depending on your preference)

Heat a wok or large skillet over medium heat. Pour in sesame oil and stir in onion. Cook until translucent, then add garlic. When garlic is lightly browned, stir in vegetables. Stir-fry until vegetables are crisp-tender. Stir in beaten egg and cook just until egg is scrambled and firm.
Add rice, mix thoroughly with vegetables and stir in soy sauce. Adjust seasoning to your preference and serve immediately.

Variations: instead of stir fry vegetables add a combination of any of the following equaling a total of 1 1/2 - 2 cups. chopped ham, chicken, shrimp, carrots, celery and of course frozen peas.