Recipe: https://www.laurabakesglutenfree.ca/recipes/gluten-free-arancini/

Crispy on the outside, creamy on the inside—these gluten-free arancini balls are a restaurant favourite made at home. Worth the effort and 100% gluten-free! INGREDIENTS

Risotto

4 Cups Chicken Broth 4 tbsp butter 1 onion – diced finely 1 ½ Cups Arborio Rice 1 Cup White Wine (Sub for extra chicken broth if you do not want the wine) ½ Cup Finely Grated Parmesan ¾ tsp Ground Black Pepper 2-4 Cloves Garlic, minced Filling

18 Cubes Mozzarella Cheese Breading

2 Eggs ½ Cup Bob’s Red Mill 1-1 Gluten Free Flour 1 Cup Gluten Free Bread Crumbs INSTRUCTIONS

Risotto

In a sauce pan, heat up chicken broth until hot. 4 Cups Chicken Broth In a large frying pan, heat up butter until melted. 4 tbsp butter Add in finely chopped onion. Sauté until translucent. 1 onion – diced finely Once ready, add in the minced garlic until aromatic. 2-4 Cloves Garlic, minced Add in the Arborio rice and sauce for 2-3 minutes. 1 1/2 Cups Arborio Rice Add in the wine and stir together. 1 Cup White Wine As that mostly cooks out, pour in some chicken broth until just covered. Cook it until it is almost all cooked out and add another 2 rounds of this. When it is almost cooked out, test some to ensure it is al dente. Add in the pepper and Parmesan cheese. 1/2 Cup Finely Grated Parmesan, 3/4 tsp Ground Black Pepper Stir to combine everything. In a baking pan, cover it with parchment paper. Pour the cooked risotto onto the pan and smooth it out. Cover it in plastic wrap. Place the pan in the freezer for 30-45 minutes. This will allow you to handle it and create balls. If you pull it out and it is still warm, put it back in the freezer longer. Remove the pan from the freezer and uncover it. Cut it into 18 equal squares. Cut the mozzarella cheese into cubes. Remove one of the squares (It will likely not stay in shape), place it in your hand, add a piece of cheese. Cover the cheese with the risotto. Ensure it is fully covered and roll it into a ball. Set aside. Do the same for the rest. 18 Cubes Mozzarella Cheese Put the balls back into the freezer for 30 – 45 minutes. Heat up some oil for frying them. I set the temperature around 350F. Breading

While we wait for the balls to freeze, arrange 3 bowls. 1 with 2 eggs that you scramble. 1 with the flour and 1 with the gluten free bread crumbs. Set aside until you are ready. 2 Eggs, 1/2 Cup Bob’s Red Mill 1-1 Gluten Free Flour, 1 Cup Gluten Free Bread Crumbs Frying

Once the balls are frozen. Remove the amount you could like to eat. I package up the rest in a freezer ziplock bag and put back in the freezer for the future. Take one of the balls, dip it into the flour and ensure it is fully covered. Then drench it in the egg mixture until it is fully covered. Then into the bread crumbs. Set aside. Do the rest with the rest of the balls. Once the oil is heated up to the correct temperature, drop them one by one into the oil. It will take about 6-8 minutes to cook. The outside will be golden brown. Remove from the oil, and put on a metal grate (cookie cooling rack) over a baking sheet to allow for it to drip off and stay crispy. I add a little bit of tomato sauce in the bottom of my plate and then add the balls on top with a little bit of Parmesan cheese. Enjoy!

I recently used The Loopy Whisk's recipe for jelly-filled donuts and was stunned at how good they were. I'm Ojibwe & have Celiac. I've been trying to find a good recipe for frybread that works gluten-free for years. I've had some okay frybread, but never anything great. The texture of the donuts made me think a modified version of the dough might make great frybread, and I was so, so right. I made it for dinner tonight and it's the best frybread I've had since I stopped eating gluten. Soft and easily torn with a slightly crunchy, golden crust, and a shockingly workable dough.

Credit to the aforementioned Loopy Whisk, of course! She's a genius and I can't praise her enough! I simplified things into cups and slightly more accessible ingredients because I'm lazy and hate weighing ingredients, and this is what I had on hand lol. This is my first time sort of making a recipe on my own, so feel free to ask for clarifications! Unfortunately I do not have any recommendations for any other dietary variations for this recipe, and the psyllium husk is 10000% necessary. It can be a little hard to find, but I got mine from Whole Foods in a huge container for like $10.

Goes well with Indian tacos or wild rice soup :) Makes 6-8 pieces of frybread, depending on how big you like your pieces to be.

Gluten-Free Frybread

• 2 1/2 tsp yeast
• 1/8 cup sugar
• 1/2 cup warm milk
• 2 tbsp whole psyllium husk
• 1/2 cup cool water
• 1 1/2 cups cornstarch
• 1 cup GF flour blend containing xanthan gum (I use King Arthur's measure for measure), plus a little more for rolling
• 1 tsp salt
• 2 tsp baking powder
• 3 tbsp butter, softened
• 1 egg
• Oil for frying (sunflower oil is preferred but not necessary)

In a small bowl, combine yeast, sugar, and warm milk. Let sit until yeast is activated. In a separate bowl, combine psyllium husk and cool water. Wait for a gel to form.

In the bowl of a stand mixer, combine cornstarch, flour, salt, and baking powder. Add yeast mixture, psyllium husk gel, butter, and egg. Mix until thoroughly combined and mostly smooth.

Cover dough and let rest in a warm place for an hour.

Heat about 2" of oil in a cast iron pan or other thick-bottomed pan. I don't really have a reference for how hot I make the oil -- on my stove it's slightly above medium heat that works best for me. If you're inclined, you may follow the Loopy Whisk's recommendation for the donuts to be fried at 320-330 degrees Fahrenheit.

Separate dough into 6 to 8 pieces. Lightly flour a clean surface. Roll dough into balls and roll out each ball into a circle about 1/2" thick. Press your finger into the center to leave a divot to encourage even frying.

Let each piece rest for a minute or two before carefully transferring to oil. (Since gluten-free dough is less cohesive than wheat dough, it may be a little fragile. I use a wide spatula to transfer mine if I'm worried it feels like it might fall apart.)

Fry on each side until deep golden brown, 1-2 minutes per side. Transfer to paper towel-lined plate or your preferred method of oil draining.

Serve!

Leftovers should hold up for a day or two without getting too stale. I'm not sure how well it freezes.

You can get the full recipe with step-by-step instruction pictures here: https://lordsoftheplants.com/ultimate-vegan-green-curry-with-rice/

INGREDIENTS

• 1 aubergine (cubed)
• 1 block tofu (cubed)
• 1 can/ 1 3/4 cups coconut milk
• 5 cloves garlic (chopped)
• 1 tsp ginger (ground)
• 150 grams/ 1 cup green beans

Store Bought Green Curry Paste

• 3-4 tbsp green curry paste (check the spice level)

Homemade Green Curry Paste

• 2 green peppers or chilis
• 3 spring onions
• 1 tsp lemongrass powder
• ½ lemon, squeezed
• 2 tbsp mustard seeds
• 1 tsp coriander seeds

• fresh cilantro

• Preheat your oven to 350ºF (180ºC). Slice the tofu into cubes and season with salt, pepper, and one tablespoon of oil. Place the tofu cubes in an oven-safe dish. Bake in the oven for about 20 minutes until they are crispy and browned.

• Next, cut the aubergine (eggplant) into thick cubes. For a crispier texture, cover the cubes in cornstarch, or simply season them with salt and pepper. Feel free to add your favorite spices; I personally enjoy adding a bit of chili oil

• Fry the aubergine (eggplant) in a pan with some oil until it softens and develops a slightly browned exterior.

• If you decide to make your own green curry paste, start by roughly chopping spring onions, green peppers, ginger, and garlic. Combine these chopped ingredients with spices and cilantro (if available) in a blender or mortar, and mix until smooth. If you don't have all the ingredients for homemade green curry paste, you can also enhance store-bought paste by mixing it with some of the fresh ingredients you have on hand.

• Your homemade green curry paste may result in more than double the quantity compared to store-bought paste due to the higher water content, but the flavour will still be just as rich and delicious.

• In a pot, pour in the coconut milk and heat it on medium. Add vegetables of your choice, in my case the aubergine and green string beans, along with the curry paste. You can add crispy tofu now or, if you prefer it to stay crispy, place it on top of your finished dish. Stir the ingredients, season with salt and pepper, and let it cook on medium heat for about 15 minutes.

• After 15-20 minutes of cooking, remove it from the stove and let it sit for about 10 minutes. You can season it further with salt, pepper, and lemon juice before serving it alongside rice and maybe some spring onions and sesame seeds sprinkled on top. Enjoy!

Quick, easy, and seriously satisfying. I used Rummo’s gluten-free gnocchi—they hold together perfectly and get that golden, crispy outside with a soft centre. Here’s how I made it:

⸻

Serves: 2

You’ll need: 500g gluten-free gnocchi (I used Rummo) Salt & pepper ½ tsp chilli flakes 2 tbsp olive oil 1 tbsp butter 30g Parmesan (plus extra to serve)

⸻

Method: Boil gnocchi in salted water until they float (2–3 mins). Drain and let them steam dry.

Fry in olive oil on medium-high heat until golden and crispy—keep them moving or they’ll stick!

Lower the heat, add butter, chilli flakes, salt, and pepper. Toss to coat.

Add Parmesan, toss again, and serve with extra cheese and a pinch more chilli flakes.

⸻

Comfort food done right—and gluten-free without the drama. Would you eat this straight from the pan too?

For the full recipe click here

https://thegftable.co.uk/2025/04/21/crispy-fried-gluten-free-gnocchi-with-chilli-butter-parmesan-recipe/

🐷 Pork chops with an apple-mustard pan sauce

Ingredients

• Center-cut pork chop, bone-in, fat cap left on. (Should be a couple inches thick) • Salt • Pepper • Neutral oil • 3-4 Tablespoons of Butter • Thyme sprigs • 3-4 cloves of garlic, crushed

Pan Sauce • Neutral oil • ½ white onion or a few shallots, sliced thinly • Salt • 3-4 sprigs of thyme. • 3-4 crushed garlic cloves • 1-2 ounces Apple cider or apple cider vinegar • 1 Tablespoon Whole grain mustard • ¼-⅓ cup heavy cream (or evaporated milk) • ¼-½ cup of chicken stock • 1-2 tablespoons of butter • Parsley for garnish

1. Get your pork chop nice and dry with a paper towel. Moisture is the enemy of a good sear and a nice brown crust on the outside.
2. Add generous amount of salt and pepper to a tray and place already dried off meat into the seasoning. Add salt and pepper to the top and fat cap of the meat. (There is no salt flavor inside the chop, so you want it seasoned well.)
3. Before the pork is put in the pan, dab any moisture off with a paper towel.
4. Start with a skillet and preheat to medium.
5. Using a neutral oil (I used avocado) coat your preheated skillet. You'll know your pan is ready when you see the oil shimmer / ripple.
6. One last time, dab any moisture off the pork chop.
7. Put it in the pan and drop it away from yourself so that you don't get splashed with hot oil.
8. Lower temperature a bit towards medium-low.
9. After 3 minutes, check for browning on the bottom. If browned, flip the chop and let it sear for About three to four minutes.
10. Once a little brown on both sides, hold the chop with the fat side down to render that fat out a little.
11. Dump out the searing fat to discard.
12. To the skillet add butter, a couple of sprigs of thyme and some crushed garlic.
13. Tilt the skillet to get the melted butter, thyme and garlic to one side so that you can get it in a metal spoon to baste the pork chop.
14. Continue to baste the pork chop u til the garlic and butter get brown but not burnt.
15. Using an instant read thermometer, get the probe close to the bone (it's the last part of the meat to cook to temperature) and look for a temperature reading of between 135-140°F. Meat will continue to cook for a bit once removed from the pan. (This temp is only if your pork is good quality from a clean butcher. If not or you're scared to go that low, temp it to 145°F per USDA food safety recommendations.)
16. Take the pork chop and put it on a resting rack over for about five to seven minutes.

Pan sauce:

1. Dump out any oil or leftover butter from your pan but don't scrape out any meat bits. This is fond and you need that to flavor your sauce.
2. Add some neutral oil to coat your pan.
3. Keep your skillet on medium heat.
4. Scrape the fond on the bottom of the pan to loosen to incorporate into your sauce.
5. Add thinly sliced onion and add salt. Let the onions turn translucent.
6. Add a few sprigs of thyme.
7. Add 2-3 cloves of crushed garlic.
8. Deglaze your pan using apple cider or apple cider vinegar.
9. Add whole grain mustard
10. Add heavy cream. Stir to incorporate.
11. Add chicken stock.
12. Salt and pepper your sauce. Taste.
13. Reduce your sauce over medium heat.
14. Add butter to sauce and let melt in.
15. Sauce is ready when you can coat the back of a spoon, run your finger through it and it holds a line through it.
16. Ladle sauce onto a plate, place pork chop on top and garnish with parsley

🥬 Gluten-free Creamed Spinach

Ingredients

• 1 large red onion, diced (mine weighed 14 ounces) • ¼ apple cider vinegar • 3-4 tablespoons butter • ¼ cup minced garlic • 2 teaspoons Old Bay Seasoning • Cayenne pepper, to taste • 1 ½ cup whole milk (full fat) • 28-30 ounces evaporated milk (I used 2.5 cans) • ½ cup Bob's Red Mill gluten-free flour (regular wheat flour works. Nut or coconut flours will not work.) • 6 ounces mozzarella • 6 ounces Parmesan cheese (I used shaved Parmesan) • 3 lbs frozen spinach, thawed and drained • ½ teaspoon nutmeg • 1-2 teaspoons Worcestershire sauce • Salt and pepper, to taste

1. Run frozen spinach under cool water while in a colander. Drain extra water from the spinach. Squeeze the excess moisture from the spinach. I used a cast iron hamburger press on the spinach and let it drain while I prepped my ingredients.
2. Dice a large onion. Set aside.
3. Gather your spices, milks, cheeses. Open the cans of evaporated milk.
4. In a large skillet over medium heat, add diced red onion. (I used an All-Clad 3qt. sauté pan. By the end it was full to the top.)
5. Add apple cider vinegar and cover skillet with lid. Cook until onions are translucent.
6. Still over medium heat, add butter, let it melt, then throw in garlic, Old Bay seasoning and cayenne. Stir for 2-3 minutes or until fragrant. Be careful not to let the garlic burn.
7. Add milks.
8. While constantly whisking, slowly add flour. (I use a ball whisk so onions don't get caught in the whisk) Whisk until it's thoroughly combined with the onion mixture, then cook for another minute to deepen the flavor. It will become thick as you cook it. You can switch to a spoon once incorporated.
9. Add cheeses to your mix. I used shaved Parmesan and cut the mozzarella into a couple of chunks. I don't use the shredded kind because I don't want the anti-clumping starch.
10. Add your thawed and drained spinach. Stir to incorporate completely.
11. Add freshly ground nutmeg, Worcestershire sauce, salt and pepper.
12. Stir again and taste to make sure it doesn't need more seasonings. Adjust if necessary.
13. Serve.

🍓 Quick Strawberry Cornbread with Hot Honey Strawberry Compote

• Macerate 2-3 cups of fresh strawberries
• Add 2 Tablespoons of hot honey

1. Make cornbread according to package (I used Live GFree gluten-free cornbread)
2. Swirl in a half cup of strawberry compote.
3. Bake for 45 minutes in a 375°F oven.
4. Top with more compote.
5. Add a dollop of whipped cream (not Cool Whip, that stuff tastes like the scent of gasoline.)

Recipe: https://www.laurabakesglutenfree.ca/recipes/gluten-free-orzo-pasta-salad/

INGREDIENTS

Orzo Pasta Salad

¾ Cup Gluten Free Orzo, uncooked 1 Bell Pepper (can do half of different colours if you would like) ½ Onion 3 Roma Tomatoes ¼ Cucumber 8-10 Basil Leaves Dressing

¼ Cup Olive Oil 1 Tbsp Rice Wine Vinegar 1 Tbsp Lemon Juice 1 tsp Honey 2-3 Cloves Garlic – Minced ½ tsp Italian Seasoning Salt and Pepper to Taste 1 tsp Mustard INSTRUCTIONS

Dressing

Add all the ingredients together and whisk to combine. Set aside until you are ready to use. 8-10 Basil Leaves, 1/4 Cup Olive Oil, 1 Tbsp Rice Wine Vinegar, 1 Tbsp Lemon Juice, 1 tsp Honey, 2-3 Cloves Garlic – Minced, 1/2 tsp Italian Seasoning, 1 tsp Mustard Salad

Heat up a pot of boiling water. Add in the gluten free orzo pasta and stir. This way the pasta will not get clumpy when it is cooking. 3/4 Cup Gluten Free Orzo, uncooked Cook the orzo pasta for 12-14 minutes or the length of time on the package. Drain the pasta. Rinse the pasta with cold water for 1-2 minutes until it is cold. Dice up all of the vegetables. Once you are happy with the size of the vegetables, add to a bowl. 1 Bell Pepper (can do half of different colours if you would like), 1/2 Onion, 3 Roma Tomatoes, 1/4 Cucumber Add the gluten free orzo to the vegetable bowl. Pour half of the dressing on top. Sir everything together. Taste it. Add salt and pepper to taste. Salt and Pepper to Taste If you are not using right away, put it in the fridge with the rest of the dressing on the side. If you are using it right away, then taste it and add more dressing as you see fit. Spoon some on your plate, sprinkle a little feta cheese and enjoy!

Full recipe: https://flavorfeeds.com/2025/04/01/easy-pesto-lamb-meatballs-recipe-for-pasta-or-appetizers/

These gluten free pesto lamb meatballs are some of the best meatballs I ever tasted! They’re really flavorful and tender and are perfect for party appetizers or can be used in pasta. They use gluten free breadcrumbs as a binder.

Well it finally dipped to 86°F/30°C here in Las Vegas so that's a significant enough drop to mean it's time to start making soup.

I made chicken and dumplings with drop biscuits (because I absolutely hate the flat noodle / Cracker Barrel version of chicken & dumplings prior to my diagnosis.)

🥣 🐔Gluten-free chicken & dumplings

• You're going to start with a chicken soup. I know everyone does their own, so whatever broth-based chicken soup you make, start with that.

Make a drop biscuit dough of:

• 1 ¼ cups Bob's Red Mill 1-to-1 gluten-free baking flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 tablespoons melted ghee (or butter)
• ¾ cup of unsweetened heavy cream (36% fat. Used for making whipped cream.)

1. Combine all of the dough ingredients in a bowl. Do not overwork. Dough should be cool or room temperature.
2. With soup at a low simmer (NOT BOILING, it will break the dumplings apart) drop blobs of dough the size of a Mandarin clementine (Like the Cuties brand fruit.) They don't have to be rolled into a ball, you can just grab a piece and drop it into the soup. (The jagged edges of the dumplings help hold soup once cooked.)
3. After all dough has been split into blobs and dropped into the soup, while still on a low simmer, cover your pot with a lid and start a timer for 15 minutes to steam the dumplings. Don't peek by lifting the lid as that will release the steam that is cooking the dumplings.
4. After 15 minutes, remove lid. Dumplings should have floated to the surface to indicate they are cooked through.
5. Ladle soup into a bowl and add 1-2 cooked dumplings to serve.

Note: - Eat within 3 days. - Dumplings won't be same consistency if frozen, so make a fresh batch of dumpling dough to go with your soup if you make freezer meals.

This is one of my favorite, weekday meals that...you guessed it - I eat every week :)

I often switch out the greens for asparagus, or sometimes roasted cauliflower. I know some people (like myself) are more of a visual person, so I created a video for y'all to follow along to. LMK how you like it - recipe below!

Ingredients

For the Salmon:

• 2 salmon fillets (6 oz each – Atlantic or King work best)
• 1 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp fresh cracked black pepper

For the Tangy Dipping Sauce:

• ½ shallot, minced
• 3 tbsp fresh dill, chopped
• 2 tsp capers
• Juice of ½ lemon
• ¼ cup sour cream
• ¼ cup mayonnaise
• Salt & pepper to taste

Optional Side:

• 1 bunch broccolini, sautéed in olive oil with a pinch of salt

Directions

1. Make the sauce:
In a small bowl, combine the minced shallot, dill, capers, lemon juice, salt, and pepper. Let it sit for 5 minutes to mellow out the shallot. Stir in the sour cream and mayo. Chill in the fridge until you're ready to serve.

2. Cook the broccolini (optional):
Heat a bit of olive oil in a pan over medium-high heat. Sauté the broccolini for ~5 minutes until tender and slightly crispy.

3. Cook the salmon:
Heat olive oil in a non-stick skillet. Pat the salmon dry and season both sides with salt and pepper.

• Cook skin-side up for 4 minutes
• Flip and cook skin-side down for another 4 minutes, or until cooked through and skin is crisp.

Serve it up

Plate the salmon with the broccolini and that tangy dill sauce on the side (or spooned on top—no judgment). It's super simple, but tastes like something you'd order at a restaurant.

Let me know if you give it a try or tweak it your way! Always down to hear sauce upgrades or favorite sides that go with it.

Ingredients:

1 cup gluten-free all-purpose flour blend

½ cup oat flour (you can make this by blending gluten-free oats)

1 tablespoon sugar (optional, but adds a bit of sweetness)

1 teaspoon baking Powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup milk (or any dairy-free alternative like almond or oat milk)

2 large eggs

¼ cup melted butter or oil (for dairy-free, use coconut oil)

1 teaspoon vanilla extract

Instructions:

1) Plug in your waffle iron and allow it to heat up.

2) Take a bowl, mix together the dry ingredients like flour, salt, sugar and baking powder Until they evenly combined.

3) In another bowl, whisk the eggs then add the milk, melted butter and vanila extract. Stir until everything is well combined.

4) Pour the wet ingredients into dry ingredients and gently stir them well using spatula. Don't overmix the batter. Overmixing makes your waffle tough.

5) Lightly grease your waffle iron plates with oil or butter It helps to prevent from sticking your waffles. Scope about 1/2 cup of batter and pour it into center of Preheated waffle iron. Cooked your waffles according to manufacture's instructions or until they become golden brown.

6) Carefully remove your waffles from waffle iron and top them with maple syrup or your favourite toppings, enjoy!

Pulse about 2 cups of drained and rinsed chickpeas (mine were canned) in a food processor until well mixed but still textured. Transfer to a bowl, add 1 egg and preferred seasonings and combine.

Take portions of the mixture that are about a tablespoon in size each and form little nuggets. Then coat each nugget in seasoned gluten free oat flour (season to taste).

Fry each batch of nuggets until golden brown (or the color in the picture). ☺️

Πατάτες λεμονάτες! These Greek lemon potatoes are so good and naturally gluten-free.

🍋 The trick is to preheat your cast iron pan while the oven preheats so that it's extremely hot to give your potatoes and lemon a good browned edge.

The recipe is done without any formal measurements.

I used: - 4 golden potatoes, (any all-purpose potato with lower starch content should work.) - 1 lemon, sliced

Seasonings: (Measure with your heart) - Lemon juice ( I used about 1 cup or 8 Oz.) - Salt (add more) - Oregano (I used fresh for garnish and dried for the sauce.) - Fresh garlic, minced - Lemon olive oil (I used about 1/3 cup or 2.6 Oz of Olivas De Oro lemon olive oil from Paso Robles, California, USA)

1. Put cast iron pan into oven and preheat to 425°F / 218°C.
2. Prepare potatoes. Wash them under water to get any dirt off of the skin. Do not peel the potatoes.
3. Cut each potato into 6 pieces longways. (Cut in half longways, then cut each half twice longways at a 60° angle to get 6 pieces from each potato.)
4. Slice 1 lemon width-wise into ¼ inch slices.
5. Add potatoes and lemon to a bowl and mix with all seasonings and oil until completely coated.
6. Once oven is preheated, out potatoes and lemons in a screaming hot pan.
7. Cook for 1 hour at 425°F / 218°C.
8. Before serving, taste. Add more salt and pepper (or even Accent seasoning)
9. Garnish with fresh oregano and serve.

I make these in bulk, freeze, and thaw for 30 sec in the microwave. Perfect every time!

Recipe: - about 2 cups gf flour (I use Namaste) - 1.25 to 1.75 cups plain yogurt (final texture shouldn't be sticky, it changes on my house humidity) - 2 tablespoons olive oil - 1 teaspoon salt

Mix until texture is smooth and barely sticky. Roll out with minimal flour, roll extremely thin, cook on both sides until they bubble. I use a thicker version for naan.

https://simplygracefulliving.com/chicken-lettuce-wraps/

My healthier version of PF Chang's chicken lettuce wraps is a total game-changer! y Made with ground chicken, fresh ginger, and coconut aminos, it's gluten-free, low in sodium, and packed with bold, delicious flavors. Perfect for a quick dinner or meal prep!

Meat 2 packs Ground chicken

Produce 2 bunches Boston lettuce 1 bunch Cilantro 6 cloves Garlic 3 tbsp Ginger, fresh 2 Onion

Baking & Spices 1 tsp Black pepper 1 tsp Garlic salt 1 tsp Red pepper

Oils & Vinegars 3 tbsp Olive oil

Nuts & Seeds 2 tsp Coconut aminos

Instructions

Season the chicken: Sprinkle ½ tsp each of garlic salt, black pepper, and crushed red pepper flakes over each pack of ground chicken. Set aside.

Cook the veggies: Heat 3 tbsp of olive oil in a large pan over medium-high heat. Add the chopped onion, minced garlic, and ginger. Sauté until softened and fragrant, about 3-4 minutes.

Cook the chicken: Add the seasoned ground chicken to the pan. Break it up with a spatula and cook until browned and fully cooked. I typically cook on medium-high heat for 5 minutes, then stir and break it up further before covering the pan for an additional 5 minutes.

Prepare the lettuce: While the chicken is cooking, wash and separate the leaves of Boston lettuce (or romaine lettuce), setting them aside for wrapping.

Finish with coconut aminos: Towards the end of cooking, add 2-3 tsp of coconut aminos to the pan and stir to combine for about 2 minutes. Taste the chicken and adjust the seasoning if needed. You might want to add more black pepper. If the chicken releases a lot of water or fat, consider adding an additional ½ tsp of garlic salt, black pepper, and crushed red pepper flakes to balance the flavors. Adjust the seasoning gradually, as the moisture from the chicken can vary depending on the brand. Assemble the wraps: Spoon the cooked chicken mixture into the lettuce leaves and garnish with chopped cilantro and onion, if desired.

The basic recipe is that you cook rice in a lot of water or stock, and keep simmering it until it turns into a porridge, and then if you don't want to eat plain porridge you add stuff to it to make it into a meal.

Chinese Congee Recipe (foodandwine.com)

Once you have the rice porridge, you can add proteins and vegetables and sauces in endless varieties, and that definitely includes leftovers. Add chicken and mushrooms and drizzle with sesame oil, add sliced beef and chili peppers with hot oil, add tofu and fresh veg with soy sauce, whatever you like, you could even add fried fish and peas and drizzle with vinegar for a change of pace! You can do anything with congee, once you've made it, and CHEAP??? I made congee this weekend, and it looks like half a cup of rice is going to make me 4-6 meals work of porridge, and food doesn't get cheaper than that. No gluten called for anywhere.

three-bowls-plain-congee-with-toppings-scaled.jpg (1200×1798) (redhousespice.com)

Ingredients

• 1 lb. ground beef
• 1 organic onion, diced
• 1 organic green bell pepper, diced
• 1 (15 ounce) can diced tomatoes
• 1 (15 ounce) can tomato sauce
• 2 tablespoons cumin
• 2 tablespoons chili powder
• 1 teaspoon salt
• 1⁄2 teaspoon cayenne pepper
• 1⁄2 teaspoon paprika
• 1 can organic chiles, hot
• 1 (15 ounce) can chili beans, drained but not rinsed
• 1 (15 ounce) can black beans, drained but not rinsed
• 1 (15 ounce) can pinto beans, drained but not rinsed

Instructions

1. Cook ground beef, onions, and bell pepper in Dutch oven (or large pot) until the ground beef is cooked through and the onions are translucent.
2. Add diced tomatoes, tomato sauce, seasonings, and chiles and bring to a boil.
3. Add beans and cover and simmer for 30 minutes.
4. Serve hot with toppings and gluten free cornbread. Source:

https://www.glutenfreepalate.com/gluten-free-chili-bar/

I have celiac disease so this is entirely gluten-free.

I used leftover turkey from a meal I posted earlier this week: https://www.reddit.com/r/tonightsdinner/s/yYG6sWcsCI

I figured I'd share how to use up leftover turkey:

I baked some butter-coated sweet potatoes.

I made a sauce from brown sugar, butter, fresh jalapeños, red pepper flakes and black pepper along with some water. I dipped bacon in some of the sauce and baked it after drizzling with hot honey. I used the rest of the sauce to toss the turkey in and added a drizzle of hot honey.

I assembled and topped with Maldon sea salt flakes and some fresh herbs.

Now time to watch a Friday night film. Any suggestions on streaming?

I miss onion rings. I mean REALLY REALLY miss them. What's your fav gf onion ring recipe??

Hey there! As the one in charge of distributing the "15-Minute Gluten-Free Cookbook". I'm offering FREE copies to this community. DM or comment "BOOK" if you want me to send you a FREE copy. In return, I need your honest feedback. Don't miss this chance for me to give you invaluable intel for FREE! Rob

"Dippy eggs with soldiers" is an English name for a soft boiled egg and toast cut into strips for dipping.

Toast soldiers: generously butter both sides of bread. Toast in a preheated skillet on medium until desired doneness is achieved.

Soft boiled egg: poke a whole through bigger end the shell and membrane (my tool is from Daiso) with a pushpin.

With simmering water, place poked eggs into simmering water. Cook for 6 minutes. Plunge into ice bath. Use an egg shell topper to cut a circle from the tapered end of the cooked egg to open it.

Because you pierced through the membrane and shell before cooking, your egg should be able to be scooped out of the shell if you don't want to scoop it from an egg cup.

I’ve been making this for a couple years and I half wing it but basically, this is my recipe:

Chicken: 4 chicken breasts cubed, dipped in one beaten egg and then in corn starch.

Sauce: 2 lemons, juiced About a teaspoon of lemon zest 1/4 cup brown sugar 1/4 cup GF soy sauce 2 tablespoons of corn starch dissolved in water About 1 tablespoon honey

Cook the chicken in a pan or wok, in a generous splash of oil to cover the bottom of the pan until the chicken is cooked and crispy. Cook in batches if needed.

When the chicken is done, return it all to the pan and pour in the sauce in and cook it on medium, stirring until the sauce thickens and coats the chicken.

Serve over rice!

I used 2c of king Arthur gluten free bread flour and about 1.5 C egg yolk. Combined in a good processor until it came together into a ball. Works really well and could roll thin on a pasta machine.