Hawiian fried rice 7/10

SO easy, and one of my families favorites, east with some chop sticks and nothing but a bowl on the table. easy peasy!

INGREDIENTS:
21/2 cups rice
4 large carrots, diced
1/4-1/2 diced onion
3 garlic cloves
1/4 cup tamari sauce
1 can spam-diced
3 eggs ( optional)

Rice-
cook until its nice and soft

IN a wok next to your cooking rice- cook up
1/4 and onion
3 garlic cloves ( I pushed mine through my garlic press)
4 large carrots chopped up

Once those are nice and cooked- add 1 can of spam diced into the mix

THEN add your cooked rice into the wok, and put about 1/4 a cup tamari sauce into the mixture

While you stirring that you can pull out any for those Egg free family members to enjoy and fry up and egg for those who would like it to add to the pot.

Salt and pepper to taste and enjoy. good for a quick night and something fun from Hawaii!

Teriyaki Meatballs

All right, tonight's dinner features something I have been craving for a while! I am going to saute a few bell peppers, pineapples, onions carrots and broccoli, and zucchini to go with the rice and meat balls! 

Baked Teriyaki Turkey Meatballs

1 1/4 lb. ground turkey meat (preferably not extra-lean)
1/2 medium yellow onion, grated
2 cloves garlic, minced
2 tsp grated ginger
1/4 cup chopped Italian parsley
3/4 tsp five-spice powder
1 egg ( use equal substitute of flax gel)
1/4 cup plus 2 tbsp dried Gf,Df,Ef breadcrumbs
1 tsp kosher salt
1/2 tsp freshly ground black pepper

Sauce:
1/3 cup rice vinegar
1/4 cup brown sugar
1/3 cup water
1/4 cup Gf Tamari sauce
1/4 cup canola oil
1 tbsp all-purpose flour
2 tsp minced fresh ginger
2 minced garlic cloves
2 tsp toasted sesame seeds

Meatballs:
Preheat oven to 350 degrees F. Thoroughly coat a large baking sheet with cooking spray.

In a large bowl, combine ground turkey, grated onion, garlic, ginger, parsley, five-spice powder, FLAX GEL, breadcrumbs, salt and pepper.

Mix well to combine. Using a 2 tablespoon portion of the turkey mixture, form meatballs by rolling between the palms of your hands. Place the meatballs on the prepared baking sheet, spacing evenly.

Bake until the meatballs are firm to the touch and cooked through, about 15 minutes.

Sauce:
In a small saucepan, combine rice vinegar, brown sugar, water, soya sauce, 1/4 cup canola oil, ginger, garlic, flour, and sesame seeds. Whisk the sauce together and place over medium heat. Simmer until the sauce is slightly thickened, 8 to 10 minutes. Keep warm.

Brush the meatballs liberally with the sauce. Return to the oven for 5 minutes. Serve immediately.

These can be served over rice or as hors d’oeuvres. Either way, serve with the extra sauce.

Makes 30 meatballs

No bake cookies

One of my very favorite cookies to much on are the ones you can make all summer long with out heating up your oven! This is one of the EASIEST recipes to convert to GF,  DF, EF

"It goes like-a this" ( little mermaid?? you know you heard Sebastian say it in your head):

Ingredients

3	cups quick cooking rolled oats- GF
⅔	cup peanut butter
½	cup chopped peanuts (optional)
2	cups sugar
½	cup (1 stick) DF butter
½	cup Almond
⅓	cup Hershey's cocoa
2	tsp. GF vanilla extract      Directions

Line cookie sheet with wax paper or parchment.

Measure oats, peanut butter, and peanuts; set aside.

Combine sugar, butter, milk, and cocoa in medium sauce pan. Cook over medium heat, stirring constantly, until mixture comes to a rolling boil. ( if you are using reg. GF oats, this is when you add them and turn WAY down the heat for a bit)

Remove from heat. Add oats, peanut butter, peanuts, and vanilla stir quickly, mixing well.

Immediately drop mixture by heaping tsp. onto paper. Cool. Store in cool dry place.

I never add peanut Butter, I prefer almond butter...and I leave out the chopped up peanuts too. The other thing you need to remember is that GF quick oats can be hard to find, so I use Regular GF oats, but they need to cook in the sauce a bit to soften up, or else it gets mighty crunchy...and not in a good way.

Good luck! Happy cooking!

one of my favorite places to find new GF things...

Today Gluten Free Frenzy is Giving away Elizabeth Hasselbecks Nogi bars, have you tries these? I LOVED LOVED them!!

When making my daily internet rounds I always check out this website because they are ALWAYS giving away things! its fabulous, so check it out. =)


http://www.glutenfreefrenzy.com/2012/03/nogii-bars-feature-and-giveaway.html

Chocolate chip bannana bread 10/10

I got this one from the "gluten-Free Goddess" blog, ( LOVE HER!)  I of course twisted it a bit. I threw an apple in my food processor and made it into tiny bits and threw it in the batter instead of the chocolate chips. Normally I love a good dose of chocolate, but we were out and I was desperate for some great bread. This recipe delivered! 10/10

Banana Chocolate Chip Bread Recipe

As any woman of experience knows, bananas come in all shapes and sizes. Well, within a pretty close range, anyway. We used average, medium-sized bananas for this recipe. If your bananas are exceptionally large, Babycakes, you may want to adjust your recipe, and cut back to three. You need about a cup of puree.

Note: If you bake at higher altitudes, you may need to cut back on the baking powder (the baking powder basically replaces eggs for leavening). Follow the usual guidelines for your altitude.

Ingredients:

3 ripe bananas, mashed (about 1 cup puree)
1/3 cup light olive oil
1 cup organic light brown sugar
2 teaspoons bourbon vanilla extract
1 1/2 cups gluten-free flour blend or gluten-free baking mix* 
1 teaspoon baking soda
2 1/2 teaspoons baking powder
1/4 teaspoon sea salt
1 tablespoon arrowroot starch
1/2 teaspoon xanthan gum
1 rounded teaspoon cinnamon
1/2 cup vegan chocolate chips (or use chopped walnuts or pecans) 

Instructions:

Combine the wet ingredients a mixing bowl.

Add the dry ingredients into the banana mixture and stir until smooth. If the batter looks too thin and wet, add more gluten-free flour, a tablespoon at a time, to thicken the batter.

Add in the chocolate chips and stir by hand to combine.

Preheat your oven to 350ºF. Lightly oil the bottom of a standard bread loaf pan and dust with rice or corn flour.

Pour the batter into the prepared loaf pan and bake in the center of a preheated oven for an hour, until the loaf is firm, a bit crusty, and a wooden pick inserted into the center emerges clean.

Cool the loaf on a wire rack.

Slice and wrap each slice in foil; bag and freeze.

This bread is tasty as is, but- it is truly sublime when grilled in a hot iron skillet with a touch of light olive oil. The chocolate chips melt and the banana fragrance intensifies and your taste buds- well, they get very, very happy.

Cook time: 1 hour

Yield: 8 slices

This recipe is blissfully gluten-free, dairy-free, egg-free, soy-free, nut-free, and corn-free (if you check the source of your xanthan gum and baking powder).

Read more: http://glutenfreegoddess.blogspot.com/2007/11/banana-chocolate-chip-bread.html#ixzz1oCWe4eFU

Almond chicken kabobs

Original Recipe Yield 16 servings


Ingredients

1 tablespoon Dijon mustard

1 tablespoon honey

1 tablespoon vegetable oil

1 tablespoon lemon juice

4 skinless, boneless chicken breast halves - cubed

1/4 cup chopped toasted almonds

16 bamboo skewers, soaked in water for 20 minutes

Directions

1.In a medium, nonreactive bowl, blend Dijon mustard, honey, vegetable oil, and lemon juice. Place chicken in the mixture, stirring to coat. Cover, and, turning occasionally, allow to marinate in the refrigerator at least 1 hour.

2.Preheat an outdoor grill for high heat, and lightly oil grate. Soak wooden skewers in water for about 20 minutes.

3.Thread chicken onto skewers. Arrange on the prepared grill, and cook 7 to 10 minutes, until no longer pink and juices run clear. Brush chicken occasionally with remaining marinade while cooking.

4.Remove skewers from heat, and quickly roll in the almonds to lightly coat chicken. Discard remaining marinade mixture.

simple apple salad

I did a little GF, DF,EF surfing at allrecipes.com this morning and found this recipe. It intriguing to me that this might actually taste good, so I am going to try it this week =)

Ingredients

• 10 Granny Smith apples - peeled, cored and chopped
• 2 (8 ounce) cans pineapple chunks
• 2 cups raisins
• 1 cup chopped pecans
• 20 ounces sour cream
• 1 teaspoon granulated sugar

Directions

1. Combine the apples, undrained pineapple, raisins, pecans and sour cream. Mix well and add sugar to taste. Serve chilled.