Teriyaki Meatballs

Ingredients:

1 lb ground turkey

2 cloves garlic, minced

3 green onions

1 egg, beaten

1/2 c bread crumbs

1/2 t ground ginger

1 t sesame oil

2 T olive oil

1/2 c teriyaki sauce

1/2 c water

cornstarch

1. Combine ingredients from turkey to sesame oil in a bowl and mix well.
2. Form into about 20 meatballs.
3. Heat olive oil in a skillet over medium heat. Brown the meatballs on all sides (can do in batches if needed). They will finish cooking in the sauce.
4. Pour water and teriyaki sauce over meatballs. Cover, reduce heat, and simmer for 20-25 minutes.
5. Add a cornstarch slurry if you desire a thicker sauce.
6. Serve over rice.

Lettuce Wraps

1 head iceberg lettuce, cored

1.5 - 2 lbs ground chicken or turkey

1 T cornstarch

2 stalks celery

1 c baby carrots

1 can water chestnuts

Chopped peanuts

Sauce:

2 T teriyaki sauce (or oyster sauce if not gf)

1 T soy sauce

1 t sweet chili sauce

1 t chili oil

Ahead of time, clean lettuce, separate leaves and place in refrigerator to chill and crisp. Chop celery, carrots and water chestnuts finely, or chop in a food processor. Stir cornstarch in into ground chicken or turkey, then cook in a hot skillet or wok until no longer pink, breaking into chunks as you cook. Remove from heat to a bowl. Mix sauce ingredients, then add to skillet or wok with the vegetables. Cook for about 2 minutes, then return chicken to the skillet and mix well. Remove from heat. Add chopped peanuts to the mixture. To eat, spoon mixture onto lettuce leaves and wrap.

Pasta with Cilantro-Peanut Pesto

This recipe came from ourbestbites.com, which actually has a lot of naturally gluten free recipes. This is very quick and easy. I'd like to try adding some vegetables/chicken to it at some point, but it is very good as is.

Ingredients:

1 bunch cilantro, roughly chopped (about 1 cup)

1 clove garlic, minced

1 Tbsp. minced fresh ginger

2 Tbsp. vegetable oil

1 Tbsp. sesame oil

1/4-1/2 tsp. red pepper flakes (these can make it pretty hot, so go light if you don't want it too spicy)

1 1/2  tsp. brown sugar

zest and juice of one lime (about 2 tsp. zest and 2 Tbsp. juice)

1/4 c. roasted peanuts (plus more for serving, if desired)

2-3 Tbsp. soy sauce (I did 2...I don't think I would do any more than that)

3/4 pound (12 oz.) linguine or spaghetti, cooked according to box instructions ( I used a whole pound, and I felt like there was plenty of pesto to go around)

Directions:

In a food processor, combine cilantro, garlic, ginger, vegetable and sesame oils, red pepper flakes, lime zest and juice, brown sugar, and peanuts (basically everything except soy sauce). Pulse until a coarse paste forms. Season with soy sauce and pulse to combine.

In a large bowl, toss pesto with hot pasta. Roughly chop additional peanuts and sprinkle over pasta along with extra cilantro leaves and lime wedges if desired. Serve immediately. 

Thai Coconut Chicken

Quite similar to Chicken and Broccoli Curry, but a few good additions to the sauce.

Ingredients

1-2 chicken breasts, sliced thinly
1 red onion, chopped
3 cloves garlic
1 t. olive oil

1 red pepper, diced
1 large handful snap peas
1 cup of another vegetable (I used broccoli)
1/4 bunch cilantro

Sauce:
1 can lite coconut milk
2 T red curry paste
1 1/2 t ground ginger
2 T brown sugar

Directions

Saute onion, garlic and chicken in olive oil. When chicken is done, add vegetables and sauce and simmer for 5 minutes. Serve over jasmine rice.

Thai Shrimp Bisque

Another family favorite needing no adaptation. Leave out the fish sauce if you don't like things too fishy.

Ingredients:

3 cups hot cooked rice

1 pound frozen shrimp (cooked, peeled, deveined)

2 plum tomatoes

1/4 cup sliced green onions

1/2 inch piece peeled fresh ginger, finely chopped

2 Tbsp oil

2 cloves garlic, pressed

3 Tbsp corn starch

1 Tbsp sugar

3 Tbsp Thai fish sauce

1 Tbsp tomato paste

½ to 1 tsp Thai red curry paste (1 tsp makes it pretty spicy)

1 can (14oz) gluten free chicken broth

1 can (14oz) lite coconut milk

2 Tbsp snipped cilantro (optional)

Directions:

1. Prepare rice and keep warm.
2. Cut tomatoes in half and remove seeds. Dice fine and set aside. Slice green onions and set aside. Finely chop ginger and add to green onions. Press garlic and add to onions. 
3. Mix together cornstarch, fish sauce, tomato paste and curry. Add a little chicken broth to make a slurry. Set aside.
4. Heat oil in a pan. Add green onions, ginger and garlic. Sauté over medium heat for 2 minutes. 
5. Stir in cornstarch mixture, chicken broth and coconut milk. Reduce heat and bring to a boil. Sauce should start to thicken. 
6. When thickened add tomatoes and shrimp and simmer until shrimp is warmed (if using cooked frozen) or cooked pink (if using raw).
7. Remove from heat serve over rice in bowls. Garnish with snipped cilantro.

Pad Thai

I found the recipe for this delicious dish in a book called The Gluten Free Bible.

I've been meaning to try it out for a while, but the first time I went to pick up all the ingredients the store was out of bean sprouts. A week later I bought the bean sprouts, but forgot the peanuts. The sprouts went bad before I could make it back to the store, at which time there were no bean sprouts again. I didn't feel like going to another store, so made this sans bean sprouts. Still amazing, but I'm sure it would be even better next time around. 

Ingredients:

1/2 c peanut oil

1/2 lb shrimp, peeled and deveined

4 eggs, lightly beaten

2 c softened rice noodles

1 t paprika

1/2 c fish sauce

1/2 c sugar

1/2 c rice vinegar

1/2 c ground unsalted peanuts

8 green onions, cut into 1-inch pieces

1 1/4 c fresh bean sprouts, rinsed and drained, divided

4 garlic cloves

1 t red pepper flakes

Directions:

1. Heat oil in a large frying pan or wok over high heat until the oil begins to smoke
2. Add shrimp and saute for 1 minute
3. Pour eggs over the shrimp and allow to sit for 1 minute, then scramble
4. Add the rice noodles and paprika; stir briefly
5. Add fish sauce, sugar, rice vinegar, and peanuts; saute for 30 seconds
6. Add 1 c bean sprouts, green onion, garlic, and red pepper flakes; toss to heat
7. Remove from heat, place in serving dish, and garnish with remaining 1/4 c bean sprouts

Allison's Additional Notes:

1. Have all ingredients prepared and placed near the stove before beginning to cook, because it goes fast (I felt like a chef on a cooking show)
2. For noodles, I used half a 1 lb box of A Taste of Thai noodles, and soaked them per package instructions
3. To grind the peanuts, I sealed them in a small ziploc bag and went over them with a rolling pin
4. Next time around I'm going to try less sugar (1/4 c), since I don't think it needs the full 1/2 c, and of course, add the bean sprouts

Chicken Stir Fry

I used to make a stir fry recipe with oyster sauce. It was amazing. Alas, I haven't found a gluten free oyster sauce, and most pre-made sauces also contain gluten. This was a great alternative.

Ingredients:

16 oz bag frozen stir fry vegetables (check to make sure it's just veggies with no sauce or other additives)
1 lb chicken, thinly sliced
San-J Thai peanut marinade & dipping sauce (bought at Frys)
San-J soy sauce (bought at Sprouts)
Corn starch
Cooked brown rice

Directions:

1. Place frozen vegetables in a wok over medium heat (no need to add water). Stir occasionally until veggies are heated through, then empty into a bowl and set to the side.
2. Place chicken in the wok, along with a few tablespoons of Thai peanut sauce. It's mildly spicy, so depending upon your taste you can add more, or add soy sauce mixed with a little cornstarch. Cook just until chicken is no longer pink.
3. Put vegetables back in wok, adding more sauce if necessary. Toss just enough until heated through.
4. Serve over brown rice

Allison's Additional Notes:

1. The recipe is not an exact science, just add sauces until it tastes right to you.
2. Before serving, you can also toss with cashews or shelled edamame.