PF Chang lettuce bowls

 A delicious and super easy bowl from Abby Thome! The yum-yum sauce completely makes the meal. 

Ingredients

• 2lb ground chicken or turkey
• 1 yellow onion, diced
• 3 garlic cloves, grated
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 8oz can diced Water Chestnuts
• 1 cup of green onion, chopped
• ▪️For the sauce ▪️
• 1/2 cup Hoisin Sauce
• 2 tsp honey
• 3 Tbsp Soy Sauce *I use coconut aminos*
• 3 Tbsp Rice Vinegar (or white)
• 1/2 tsp onion powder
• 1/2 tsp garlic powder

For the BOWLS...

• romaine, finely shredded
• white rice
• Yum Yum sauce 
• 1/2 cup mayo
• 1 T Ketchup
• 1/2 T sugar
• 1/4 t paprika
• 1 t rice vinegar
• 1 t garlic powder
• water to thin
• Sriracha
• sesame seeds

Instructions

1. Sauté onion + garlic in a little olive oil until onions are translucent
2. Add ground chicken, water chestnuts, green onion, 1 tsp garlic powder + onion powder + paprika. Add another drizzle of olive oil + cook meat all the way through
3. Make the sauce by stirring together ingredients, pour into pan with chicken and let simmer with an additional 1/4 cup water mixed in
4. Let bubble away for a few minutes, and then it’s ready!
5. Fill a bowl with lettuce, top with white rice and then the delicious chicken. Drizzle with YumYum sauce + sriracha + sesame seeds💥

beef and broccoli

 Easy beef and broccoli recipe from Damn Delicious that is easy to make gluten free!

Ingredients:

• 2/3 cup gluten free sodium soy sauce
• 1/2 cup chicken stock
• 1/4 cup honey
• 2 tablespoons rice wine vinegar
• 2 tablespoons brown sugar, packed
• 3 cloves garlic, minced
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch
• 1 teaspoon Sriracha, or more, to taste
• 1 teaspoon ground ginger
• 1/4 teaspoon red pepper flakes
• 1 tablespoon olive oil
• 1 pound flank steak, thinly sliced across the grain
• 1 head broccoli, cut into florets

Instructions:

1. In a medium bowl, whisk together soy sauce, chicken stock, honey, vinegar, brown sugar, garlic, sesame oil, cornstarch, Sriracha, ginger, red pepper flakes and 1/4 cup water; set aside.
2. Heat olive oil in a large skillet over medium high heat. Add steak and cook, flipping once, until browned, about 3-4 minutes.
3. Stir in broccoli and soy sauce mixture until tender and slightly thickened, about 3-4 minutes.
4. Serve immediately.

orange chicken

As an attempt to start recreating some of Cael's favorite meals, but gluten free, we tried this recipe from Mama Knows Gluten Free.  I did increase the OJ and decrease the vinegar, but it turned out really sweet, but still an acceptable alternative to Trader Joe's. Next time I will make it as below. 

Ingredients 

Chicken:

• 3 4-ounce boneless, skinless chicken breasts cut into 1-inch sized pieces
• 4 cups vegetable oil, for frying I like peanut oil for frying.

Dry Coating:

• ½ cup gluten-free all-purpose flour (cup4cup).
• ½ cup cornstarch .
• 2 teaspoons ground ginger
• 2 large eggs, whisked

Orange Sauce

• 4 tablespoons gluten-free soy sauce 
• ½ teaspoon ground ginger
• 1 teaspoon garlic powder
• 1/3 cup granulated sugar
• 1/3 cup brown sugar
• ½ cup orange juice
• 2 TB rice vinegar (or white vinegar) 
• 4 tablespoons cornstarch
• 4 tablespoons water

Instructions

1. Combine the gluten-free flour, cornstarch, and ground ginger in a large plastic storage bag, (Think Shake and Bake). This is the easiest method, but you could also dredge the chicken pieces in a bowl.
2. Cut the chicken breasts into 1-inch size pieces. 
3. Whisk the eggs in a medium-sized bowl. Add chicken pieces to the egg and stir to fully coat the pieces.
4. Place all of the chicken pieces in the plastic storage bag of the gluten-free flour mixture and seal the top of the bag. Keep turning over the bag until the chicken pieces are fully coated. Place in the refrigerator while the oil is heating up.
5. Heat the vegetable oil on medium-high heat in a large skillet or wok, until 350°F.
6. Carefully add the chicken pieces to hot oil and fry for 3-4 minutes, until light golden brown. You may need to cook the chicken in several batches depending on the size of your skillet. Do not crowd the skillet.
7. Remove the chicken pieces from hot oil to drain on a paper towel-lined baking sheet or plate.
8. Either spray your skillet with a nonstick gluten-free cooking spray or put a little oil back into the skillet and set to it medium heat.
9. Add the granulated sugar, brown sugar, garlic powder, and, ground ginger to the skillet and stir to combine. Add in the orange juice, stirring occasionally, until the sugars dissolved.
10. Add in the gluten-free rice vinegar and gluten-free soy sauce, and stir to combine.
11. Whisk together the cornstarch and water together in a small bowl to make a slurry. Add the cornstarch slurry to the skillet and stir. Cook the sauce until it looks like maple syrup consistency, stirring occasionally.
12. Return the fried chicken pieces to the skillet and stir to evenly coat the chicken with the sauce. Serve and enjoy!

pork stir fry with green beans

 Another successful stir fry meal from Recipe Tin Eats to counteract the holiday flavors a bit. I increased the sauce volume in the recipe below. Kory and I agreed we'd make this again with either ground beef or sliced chicken breast too. 

Ingredients

• 12 oz green beans
• 1 lb. ground pork 
• 1 small onion, finely chopped (about 1/2 cup)
• 2 tsp finely chopped garlic (2 cloves)
• 2 tsp ginger, finely chopped
• 2 1/2 tbsp veggie oil
• Sauce
• 1/3 cup gluten free dark soy sauce
• 1/3 cup mirin
• 1/6 cup Trader Joe's sweet chili sauce

Instructions

1. Mix Sauce ingredients in a bowl.
2. Trim the tough end of the beans, then chop into 1" pieces.
3. Charred Beans: Heat 1 1/2 tbsp oil in a heavy based skillet over high heat (I use cast iron) until smoking. Add beans, spread out to cover base. Leave for 1 minute. Quick stir, spread out, cook for 30 seconds. Stir, then leave for 30 seconds, then repeat once more (so 2 1/2 minutes in total cook time) until beans are charred but tender crisp (not withered and floppy). Remove into bowl.
4. Turn heat down to medium high, add 1 tbsp oil. Add onion, then garlic and ginger. Cook for 1 minute until edges of onion are golden.
5. Turn heat back up to high. Add pork and cook, breaking it up as you go. Cook for 2 minutes until the pork is cooked through, then add Sauce. Cook for 30 seconds, then add beans and stir for another 30 seconds.
6. Serve over rice.

korean beef bowls

Everyone but Gage enjoyed these Korean beef bowls from Cooking Classy. The recipe below doubles the sauce from the original, which I'd do next time. 

Ingredients

• 3 Tbsp honey
• 3 Tbsp dark brown sugar (light can be substituted)
• 1 Tbsp sesame oil
• 1 Tbsp fresh lime juice
• 1/3 cup gluten free soy sauce
• 4 Tbsp water
• 18 oz. 85% lean Angus ground beef
• 1/3 cup chopped green onions, only white and light portion
• 1 Tbsp minced fresh garlic
• 1 Tbsp peeled and minced fresh ginger
• Chopped green onions (green portion), chopped peanuts, sesame seeds, Sriracha (optional)
• 2 cups cooked white or brown rice
• Sautéed or steamed veggies (I used Trader Joe's fresh stir fry mix stir fried in veggie and a bit of sesame oil)

Instructions

1. In a small mixing bowl whisk together honey, brown sugar, sesame oil, lime juice, soy sauce and water. Set aside.
2. Preheat a 12 to 14-inch non-stick skillet over moderately high heat. Crumble beef into about 1-inch pieces into skillet, leaving a little space between.
3. Let beef cook undisturbed for 2 1/2 - 3 minutes until nicely browned on bottom. Sprinkle in green onions (white/light portion), garlic and ginger.
4. Toss and break up beef and continue to cook until beef if fully browned and cooked through, about 2 - 3 minutes longer. 
5. Pour in honey mixture. Reduce heat to medium, then let simmer, stirring frequently, 1 minute.
6. Serve over rice with veggies and toppings of choice.

korean beef sloppy joes

 Kory's inner third grader still loves Manwich, but it's just not happening in this house, as I'm not much of a sloppy joe fan, much less canned sloppy joes... This recipe from Dinner than Dessert is our happy compromise. 

Ingredients

• 1 1/2 pounds ground beef , 85/15 fat content
• 3 cloves garlic , minced
• 2 teaspoons sesame oil
• 1/2 cup ketchup
• 1/2 cup gluten free hoisin
• 1/2 cup water
• 2 tablespoons gluten free soy sauce
• 1 tablespoon rice wine vinegar
• 1/2 teaspoon sriracha
• 2 green onions sliced thinly
• Gluten free rolls

Instructions

1. In a large skillet add in the beef, lower the heat to medium and cook well, breaking it apart but leaving some chunks about the size of a raspberry or small grape (don't crush the heck out of it, the larger crumbles will help give the sandwich stability).
2. Cook until well browned (5-6 minutes), then add in the garlic, sesame oil, ketchup, hoisin, water, soy sauce, rice wine vinegar and sriracha and stir together well until the sauce starts to evaporate and the mixture becomes "sloppy" (about 5-6 minutes).
3. Toast the buns then spoon over the mixture and top with green onions.

sweet caramelized pork with rice

Because I'm tired of cooking all the same recipes during the Covid-19 pandemic, we tried this new recipe from berrymaple.com and it was an overall success. I did keep the vent fan running after the fish sauce was added to help keep the house from smelling completely like anchovies. Gage wasn't a huge fan, but everyone else had seconds.

Ingredients

• 2 lb pork butt or boneless ribs
• 1/2 onion
• 3 tbsp brown sugar
• 1-2 cups water )start with 1 cup and than add more if needed)
• 2 tbsp fish sauce
• 1 tbsp gluten free sauce
• 1 tspn olive oil
• cooked white rice
• green onions for garnish

Instructions

• Chop the onion and cut pork in small pieces. Heat olive oil in a large WIDE skillet and cook onions and pork for about 5 minutes until the meat is well browned.
• To the same skillet add water, soy sauce, sugar and fish sauce, bring to a light boil and simmer for the next 30 minutes to 1 hour ( or until almost all the water will become a thick, brown caramel like sauce)
• Stir it and serve your caramel pork over rice with some green onions for garnish.

Korean beef tacos

A winner—no complaints and seconds all around! I let it cook for an hour on high uncovered at the end of the day to let some of the liquid boil down.

thai basil chicken

A great work lunch for the week from the woks of life. Next time I'd increase the recipe by 1.5-2x to last all week.

Thai Basil Chicken (Easy Gai Pad Krapow)

Prep time: 3 mins
Cook time: 7 mins
Total time: 10 mins

This Thai basil chicken recipe takes just 3 minutes to prepare and 7 minutes to cook. Served along with steamed rice, it's restaurant food, fast.

Serves: 4 servings

Ingredients

• 3 to 4 tablespoons oil
• 3 Thai bird chilies or holland chilies, de-seeded (if desired) and thinly sliced
• 3 shallots, thinly sliced
• 5 cloves garlic, sliced
• 1 pound ground chicken
• 2 teaspoons sugar or honey
• 2 tablespoons gluten free soy sauce
• 1 tablespoon fish sauce
• ⅓ cup low sodium chicken broth or water
• 1 bunch holy or Thai basil leaves

Instructions

1. In a wok over high heat, add the oil, chilies, shallots and garlic, and fry for 1-2 minutes. Add the ground chicken and stir-fry for 2 minutes, breaking up the chicken into small bits.
2. Add the sugar, soy sauce, and fish sauce. Stir-fry for another minute and deglaze the pan with the broth. Because your pan is over high heat, the liquid should cook off very quickly.
3. Add the basil, and stir-fry until wilted. Serve over rice.

ramen noodle soup

Another lunch brought to my desk by ATK.

mongolian beef

A yummy takeout alternative for lunch from Cooks Country (sub GF soy sauce).

grilled thai beef salad

This recipe from Ellie Krueger is one of my favorite lunches.

Ingredients

• 1 pound top-round London broil or flank steak, about 1 to 1 1/2-inches thick
• 3 tablespoons lime juice, divided
• 3 tablespoons low-sodium gluten free soy sauce
• 3 tablespoons canola oil
• 2 tablespoon brown sugar
• 1 teaspoon minced garlic
• 1 1/2 teaspoons minced ginger
• 1 1/4 teaspoons red curry paste or chili-garlic sauce
• 1/2 head red-leaf lettuce, torn (about 6 cups)
• 3 shallots, thinly sliced (about 1/2 cup), divided, for garnish
• 1/2 cup cilantro leaves, rinsed and dried
• 1 cup basil leaves, sliced into ribbons

Directions

Rinse and pat the meat dry. Place in a sealable plastic bag or small glass dish. In a medium bowl combine 1 tablespoon of the lime juice, soy sauce, canola oil, brown sugar, garlic, ginger and red curry paste. Pour half the mixture into the bag with the meat. Add the remaining 2 tablespoons lime juice to the bag. Seal tightly, and marinate meat in refrigerator at least 4 hours or overnight, turning occasionally. Reserve the rest of the mixture refrigerated, to dress the salad.

Spray grill or grill pan with cooking spray and preheat. Grill steak until medium-rare, about 5 minutes per side, depending on desired doneness. Let rest until room temperature then slice thinly against the grain.

Combine lettuce, sliced shallot, cilantro, basil and beef in a salad bowl, reserving a few shallots for garnish. Add the reserved dressing and toss to coat. Divide salad among 4 plates and garnish with reserved sliced shallots.

tangerine beef stir-fry

This recipe from Everyday Food might well be one of our new family favorites.  All of us just loved the flavor of the beef.  The glaze was sticky and rich, with just a hint of citrus at the end.  Because it's so hard to find various cuts of organic beef here, I used NY strip instead of the sirloin and served the meat with brown rice. I prepped the meat mixture and the sauce during naptime and could just put everything together quickly in time for dinner. 

Beef Teriyaki with Green Beans and Shitakes

Another great ATK recipe.  Kory prefers this if I mix half peas and half green beans.  We usually just serve it over brown rice. 

General Tso's Chicken

This is another recipe that I love.  Kory and Cael just usually eat the chicken without the sauce, but they are missing out on the best part.  Another ATK recipe.