Rice Bowls

My family LOVES these rice bowls!  They are one of our super easy go-to meals!  Not only is it great for families, but it's a perfect meal for large groups, or girls camp!  It's a crowd pleaser!  I love that you have rice, veggies and meat all in one bowl! 

Just use your favorite gluten free teriyaki sauce.  Here are a couple that I buy: 

   

 

I use precooked Grilled Chicken Strips from Costco, to keep this recipe simple.  

1.  White rice or brown rice, cooked

2.  Vegetables - whatever you like, cooked.  

    I like to saute carrots, zucchini, yellow squash, and onions.  

    Melt 1 - 2 tablespoons butter in a large sauce pan.  

    Slice baby carrots and begin to saute them in the butter.  

    When they're about half way done, add sliced zucchini, yellow squash and sliced or diced onions.

    Cook until tender.

    

    I also like to use the Organic Frozen Broccoli - steamable bags from Costco.  

    While your other vegetables are cooking, microwave the broccoli.

3.  Chicken, or any other cooked meat 

    Chop the Grilled Chicken Strips into bite sized pieces, and place in a glass dish with a lid.  

    This keeps the chicken from drying out.  Warm chicken in the microwave, according to package 

    directions

4.  Top with Gluten Free Teriyaki Sauce

Mexican Rice

One of my favorite things about Mexican restaurants is the yummy mexican rice! This recipe is so perfect. It's great as a side for street tacos, burritos... anything Mexican!

1 (28 ounce) can whole peeled tomatoes
1 onion, quartered
2 cups chicken broth
1 1/2 teaspoons salt
1/2 teaspoon cumin
1/3 cup canola oil
2 cups long-grain white rice
1 jalapeno, or serrano pepper, seeded and minced
4 to 5 cloves garlic, minced
Optional: 1/4 cup cilantro chopped

Place tomatoes and onion in a blender or food processor and blend until smooth. 

Transfer 2 cups of the tomato mixture to a saucepan. (Use the rest of the tomato mixture for another use.)  Add chicken broth, salt, and cumin, and bring to a boil.

Meanwhile, in a large saucepan heat oil on medium high. When hot, add the rice and saute for about 5 minutes until it's lightly toasted. Lower the heat and add jalapeno. Cook for 2 minutes. Add garlic and cook another 30 seconds.

Pour boiling tomato/broth mixture into pan with the rice. CAUTION: Be careful because it can spatter all over! Stir to combine. 

Cook for 20-25 minutes until rice is soft. Fluff rice. If desired, add cilantro and fluff again.

Pressure Cooker Brown Rice

Pressure cooking brown rice is hands down the best way to cook it!  It's much quicker, and super yummy!

2 cups brown rice
2 cup water

1/2 teaspoon salt

Put brown rice, water and salt in pressure cooker.  Cook on high pressure for 22 minutes.  Quick release, and serve!

Korean Beef Bowl

This is a quick and easy meal to throw together last minute, and it tastes amazing!  My kids love it!  You can serve it with just beef and green onions, or you can add vegetables!  You can saute some squash & carrots or whatever you have in your fridge, or just buy a bag of frozen mixed veggies!  

1 lb hamburger

3 cloves garlic, minced

1/4 cup brown sugar, packed

1/4 cup GF soy sauce 

2 teaspoons sesame oil

1/4 teaspoon ground ginger

1/2 teaspoon crushed red-pepper flakes (optional)

2 green onions, sliced (optional)

1 lb frozen mixed vegetables

In a small bowl whisk together brown sugar, soy sauce, sesame oil, ginger and red pepper flakes.  

Brown hamburger in a large skillet.  When it's almost done, add the garlic.  When browned, drain excess fat if needed.  

Add the sauce and green onions to the meat and simmer 3 - 5 minutes.  If you're adding vegetables, add them when you add the sauce and cook until the vegetables are tender.  

Serve over rice.

Note:  If you double this recipe, don't double the sesame oil until you taste it to see if it needs it.

Honey Walnut Shrimp

This shrimp recipe is a favorite!  It's easily doubled for a larger group.

1 lb. medium or large shrimp, raw, deveined and shelled

1 egg white
1/8 teaspoon kosher salt
3/4 cup cornstarch or tapioca starch
1 cup canola oil for frying

1/4 cup mayonnaise

2 tablespoons honey

2 tablespoons sweetened condensed milk

1 tablespoon fresh lemon juice

Candied walnuts

Rinse and dry shrimp.  Marinate in egg white and salt in a large ziploc bag for 20 minutes.  

While shrimp is marinating make the sauce in a medium bowl.  Whisk together the mayonnaise, honey, sweetened condensed milk, and fresh lemon juice.  Set aside.

Also, make candied walnuts while shrimp is marinating:

     In a medium skillet heat 1 cup walnut pieces, 1/4 cup sugar and 1 tablespoon butter.  Heat over medium heat for 5 minutes, stirring constantly so it doesn't burn.  Transfer immediately to a sheet of parchment paper and separate the nuts quickly using a spatula.

    
After shrimp has marinated, add cornstarch and toss to coat.  Place shrimp in a medium skillet with hot oil to fry.  (It only takes a few minutes.)  Shrimp will be pink when cooked.  Remove from the skillet with a slotted spoon and place on cooling rack to let the excess oil drip off.  Make sure to not overcook the shrimp.

Put shrimp in the bowl with the sauce and toss with the sauce to combine.  Serve over hot rice and top with candied walnuts.

Santa Fe Lime Rice

This rice is super versatile!  I love it because it can go with my "Cafe Rio" salads, or with grilled salmon.  My family likes it as a side dish to just about anything.  I prefer this recipe to other lime rice recipes because I don't like garlic in my rice.  Sometimes I add a few tablespoons of chopped cilantro to the rice cooker as well.  This is perfect because it has flavor, but doesn't necessary scream Mexican dish.  In fact, depending on what I'm serving with, I don't always add the cumin.  I like to make this in my rice cooker, but you could certainly fix it on the stove.

5 rice cooker cups of rice (about 3 1/2 cups)
3 tablespoons butter, sliced
1/2 teaspoon salt
1/2 teaspoon cumin
1 tablespoon lime juice, or juice of 1/2 a lime
3 chicken bouillon cubes
cilantro, chopped (if desired)
water - fill to line 5 of rice cooker

Rinse rice.  Add water to line 5 on the rice cooker.  Place butter, salt, cumin, lime juice and chicken bouillon cubes in the rice cooker.  Close lid and cook.

Crock Pot Basil Chicken in Coconut Curry Sauce

6 bone-in skin-on chicken thighs, skin removed* (about 2 and 1/2 pounds)

salt and pepper

1 teaspoon olive oil

2 (13.5 ounce) cans coconut milk

2 tablespoons dried basil leaves

2 teaspoons salt

3/4 teaspoon pepper

1 to 1 1/2 tablespoon McCormick curry powder

1/2 teaspoon chili powder

1 large red onion, chopped

6 cloves garlic, minced (1 tablespoon minced)

1 jalapeno, seeded and finely chopped

1 tablespoon cornstarch

1 tablespoon COLD water

1 teaspoon fresh ginger, grated or minced

1/3 to 1/2 cup fresh cilantro, chopped

Remove the skin from the chicken. Salt and pepper each thigh.

Heat a large skillet to medium-high heat.  Add 1 teaspoon olive oil.  When the oil is hot, add 3 chicken thighs.  Cook for about 2 minutes, until nicely browned on the bottom.  Turn the chicken over to brown the other side for about 1-2 minutes.  Remove the chicken to a plate.  Repeat searing process with the other 3 chicken thighs.

Meanwhile, in a crock pot combine coconut milk, basil, 2 teaspoons salt, 3/4 teaspoon pepper, curry powder, and chili powder, to taste.  Stir to combine.

Add the chopped red onions, garlic, and jalapeno.  Add the browned chicken and stir to combine.

Cook on high for 4-5 hours, or on low for 6-8 hours.

Remove the chicken from the slow cooker and transfer to a plate or cutting board. Let cool for a couple minutes.

Add the ginger to the slow cooker.

In a small bowl, combine cornstarch and 1 tablespoon COLD water. Stir until it's not lumpy. Add this to the crock pot and stir.

Shred the chicken, removing the bones and any tough bits. It should just be falling apart.

Return the meat to the slow cooker and stir.  Return the lid and cook for another 10 minutes.

Season with salt and pepper, to taste.  Stir in the cilantro.  Serve with rice. 

Pressure Cooker Mongolian Beef

I can't say enough about how much fun I'm having with my electric pressure cooker.  This recipe is definitely becoming a "regular".  The meat is so tender and delicious!  When I made this the other day, my son walked in and asked, "what smells so good?"  He said, "it smells like a fancy restaurant!"  Woo hoo!  It makes me happy when my kids love dinner!  I got this recipe from Pressure Cooking today, and made it gluten free.  Here's the link.

2 pounds flank steak, cut into 1/4 inch strips
1 tablespoon canola oil
4 cloves garlic, minced
1/2 cup gluten free soy sauce
1/2 cup water
2/3 cup brown sugar
1/2 teaspoon minced fresh ginger
2 tablespoons cornstarch
3 tablespoons water
3-4 green onions, sliced

Season beef with salt and pepper.  Put oil in the pressure cooker and select browning.  When oil is hot, brown the meat in batches until all meat is browned.  Transfer meat to a plate when browned.

Add the garlic and saute for 1 minute.  Add soy sauce, 1/2 cup water, brown sugar and ginger.  Stir.  Add browned beef.  Select high pressure, cook for 12 minutes, then use the quick pressure release.

In a small bowl combine the cornstarch and 3 tablespoons water and stir until smooth.  Add cornstarch mixture to the beef and stir.  Select simmer and bring to a boil, stirring constantly until the sauce thickens.

Stir in green onions and serve with rice.

Pressure Cooker Indian Butter Chicken

My sister-in-law first introduced me to Indian Butter Chicken several years ago.  It's incredibly flavorful and delicious!  I recently came across a recipe from Pressure Cooking Today and thought I'd give it a try.  I changed a couple things to fit my family, but mostly followed their recipe.  My 4 year old daughter had 3 servings, and the boys gobbled it up!  It will definitely become a regular!

The pressure cooker made it super easy.  It is much faster than the recipe I made several years ago, but even though it only cooks for 5 minutes you still need to plan 35 - 40 minutes .  It's about 10-15 minutes prep, about 10 minutes to get to pressure, 5 minutes to cook, 10 minutes to release pressure, and few minutes to bring it back to a boil.  It's soooo worth it!  It easily served 8 of us and we have leftovers.

10 boneless skinless chicken thighs
1 29 ounce can tomato sauce
1 medium/large jalapeno, seeded and chopped
2 tablespoons fresh ginger root, peeled and grated (about a 3 inch piece)
1/2 cup (1 stick) butter
2 teaspoons ground cumin
1 tablespoon paprika
1 teaspoon salt
3/4 cup heavy cream
3/4 cup Greek yogurt
2 teaspoons garam masala
2 teaspoons ground roasted cumin seeds (roast in a pan on the stovetop for a few minutes)
2 tablespoons cornstarch
2 tablespoons water
1/3 - 1/2 bunch cilantro, minced

1.  Cut the chicken thighs into quarters.

2.  Put tomato sauce, jalapeno and ginger in a blender and blend to a fine puree.

3.  Add butter to pressure cooking pot, select Browning.  When butter is melted and foam begins to subside, add 1/2 the chicken pieces and sear until they are nicely browned all over (about 2-3 minutes).  Remove them with a slotted spoon into a bowl and put aside.  Brown the other 1/2 of the chicken, then place in the bowl also.

4.  Add the ground cumin and paprika to the butter in the pot.  Stir and cook for 10 -15 seconds.  Add the tomato mixture, salt, cream, yogurt and chicken pieces (with any juices that have accumulated in the bowl) to the pot.  Stir together.

5.  Cook on High for 5 minutes.  When timer beeps, turn off and use natural pressure release for 10 minutes, then use the quick pressure release.

6.  Stir in the garam masala and roasted cumin.  Whisk together cornstarch and water in a small bowl.  Stir into the sauce.  Select saute and bring to a boil.  Turn off pressure cooker and stir in cilantro.

Serve with rice.

Orange Chicken

When we get take-out my husband occasionally picks up Panda Express for the kiddos.  The orange chicken smells divine!  I've been wanting to make a GF version of it, but kind of dreading the deep fried aspect of it.  I found this recipe of orange chicken that is tons healthier and delicious.  I changed it up a little and increased it to fit my family.  It was a hit at the table tonight!

2 oranges

1/2 cup orange juice

14-15 chicken tenders

1 tablespoon olive oil

4 cloves garlic

1/4 cup soy sauce

2 tablespoons brown sugar

2 tablespoons rice vinegar

2 teaspoons sesame oil

3/4 cup chicken broth

2 tablespoons cornstarch

2 teaspoons grated ginger

1 teaspoon chili garlic sauce

7-8 green onions, sliced

Rice

Grate 2 tablespoons zest from the oranges, set aside.  Squeeze juice.  Set aside.

Cut chicken into bite-sized pieces and cook in olive oil.  Stir chicken occasionally.  While chicken is cooking, pour 1 cup orange juice into a medium bowl.  (Pour the fresh squeezed juice into a 1 cup measuring cup and then fill to the top with orange juice.  2 oranges is about 1/2 cup fresh squeezed juice.)  To the bowl, add soy sauce, brown sugar, vinegar, sesame oil, chicken broth and cornstarch.  Whisk ingredients together.

When the chicken is cooked through, stir in the garlic.  Pour the juice mixture into the chicken.  Stir in the orange zest, ginger and chili garlic sauce.  Cook until bubbly and thick.

Stir in the green onion.  Serve over rice.

Black Beans and Rice with Garden Salsa

Can I just say I love this dish!  You know how certain foods and smells are tied into memories and people?  Well whenever I make these beans I think of my Grandma Carlson.  Oh how I wish I could talk to her again.  I'd tell her all about my gluten free discoveries and ask her a million questions.  I was diagnosed after she passed away.  She was an incredible cook!  These beans remind me of her because she loved to cook beans - and she was good at it!  This black bean recipe is hers. 

Another memory from this dish is spending a week in Breckenridge Colorado with my husband's brother's family.  We had such a great time together.  One night my sister-in-law made some beans, put them on rice and then added the salsa on top.  I was a little skeptical at first, but oh how I loved the combination of the flavors!  I also think of them every time I add the salsa on top.  Genius!

Okay, so just a note.  You don't have to use meat in the beans, but you can.  I especially love putting a leftover ham bone in the pot to cook with the beans all day!  By the end of the day it falls off the bone and adds an amazing flavor!

Black Beans

1 lb black beans

The night before you plan to serve them, place beans (rinsed and picked through) in a large pot and add 5-6 cups water.  Cover and soak beans overnight.

Your beans will need to cook the next day for about 6 hours, so plan accordingly.  (I usually start cooking them about noon.)  

 

The next day, pour out the water and add new water, about 6 cups.  

Then add:

3 large stalks celery, chopped

3 large cloves garlic, chopped

1 large onion, chopped

1 jalapeno pepper - wash, but do not remove the stem, or beans may be too hot

ham, sausage, or bacon (if desired)

Bring to a boil.  Turn down the heat and simmer approximately 6 hours until the beans are soft. You'll need to add several more cups of water during the cooking process.  Just before serving, remove the jalapeno and add 1-2 teaspoons salt and 1/2 tsp. black pepper.  (Grandma said do not add salt sooner, or it will harden the beans.  You are okay to add pieces of ham or sausage though.)

Serve over rice, and top with Garden Salsa.

Garden Salsa

1 yellow pepper, chopped

3 tomatoes, chopped

1 cucumber, chopped

1 onion, diced

 

1 tablespoon cilantro, chopped

1 1/2 teaspoons salt

3 tablespoons canola oil

3 tablespoons vinegar

 

Combine all ingredients and stir.  

Chicken Tikka Masala

I don't know about you, but dinner time at our house is always the busiest!  Talk about craziness!  There's scouts, baseball practice, basketball games, Young Men activities at our church, meetings at the school, not to mention trying to keep the boys on task with homework and chores!  The crockpot has become a tried and true friend!

When I found this recipe from the Table for Two blog I was excited to try it!  It's nice because there's not a lot of prep and it tastes like you've spent hours in the kitchen1  It's also great to find an Indian crockpot recipe!

I used chicken tenders and just left them whole.  If you use chicken breasts, cut them into 1 1/2 inch cubes.  It is a little spicy, but not too much.  If you like it mild just add a dash of cayenne pepper or leave it out completely.  This makes a huge batch!

20 - 24 chicken tenders or 5 boneless skinless chicken breasts, cubed (about 3 lbs)
1 large onion, chopped
4 garlic cloves, minced
2 tablespoons fresh ginger, minced
1 (29 oz) can of tomato puree
1 1/2 cups plain yogurt
2 tablespoons olive oil
2 tablespoons garam masala
1 tablespoon cumin
1/2 tablespoon paprika
2 teaspoons salt
3/4 teaspoon cinnamon
3/4 teaspoon pepper
1/2 teaspoon cayenne pepper
2 bay leaves
1 cup heavy cream
3 tablespoons cornstarch
Chopped parsley or cilantro (optional)

Place chicken in the crockpot.  In a large bowl mix all ingredients from onion down through the cayenne pepper.  Pour on top of the chicken.  Place the bay leaves on top.  Cook on low for 8 hours, or high for 4 hours.  I used frozen chicken tenders and cooked it on high for 1 hour and low for 7 hours.  When it's done take out the bay leaves.  Whisk the cream and cornstarch in a small bowl then stir into the chicken mixture.  Let it cook for 20 more minutes to thicken.

Serve over rice.  You can top it with parsley or cilantro.

Kung Pao Chicken

This recipe is awesome!  It satisfies my cravings for Chinese food!  Some homemade Chinese food recipes seem complicated and time consuming, but this one is not.  I've adapted this recipe from Blog Chef.  You can find the original recipe here.

I'm more of a mild girl than a spicy one.  I was hesitant with the red pepper flakes wondering if it would be too spicy for all of my kids, but it was just about right.  It was spicy, but not crazy spicy.  My kids all loved it.  If you're a super mild person you could add a little less.

This recipe will serve about 6.  Note to self:  When I make this again I'm going to need more chicken to feed my family.  I'll add another 6 tenders, or use chicken breasts.  I'll probably keep everything else the same, but use 1/2 cup peanuts instead.

12 - 13 chicken tenders (cut into 1" pieces)
2 tablespoons cornstarch
2 teaspoons sesame oil
1/4 cup rice vinegar
1/4 cup GF soy sauce
4 teaspoons sugar
3 green onions, chopped (use all of it!)
3 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon powdered ginger

1/3 cup dry roasted peanuts

Prepare chicken by cutting it into 1 inch pieces, and place in a bowl.   Make sure it is fresh, or completely defrosted.  Add cornstarch to chicken and toss to coat.

Heat sesame oil in a large saute pan or wok over medium heat.  Add chicken and stir-fry 5 - 7 minutes or until no longer pink inside.  Remove chicken from pan.

While chicken is cooking, in another small bowl make the sauce by combining rice vinegar, soy sauce and sugar.  Mix well.  (I like to use La Choy Lite soy sauce.)

Add green onions, garlic, red pepper flakes and powdered ginger to the pan and stir fry for 15 seconds.  Add the sauce and stir together.  Return the chicken to the pan and coat with the sauce.  Stir in roasted peanuts.  Heat thoroughly.  Top with additional green onions if desired and serve over rice.

Creamy Rice Pudding

I LOVE this rice pudding!  I like it hot.  I like it cold.  I like it with or without toppings.  It's just delicious in every way!  It's super easy because it uses leftover rice.  When I'm cooking rice for dinner, I make extra and make rice pudding later. 

3 cups cooked rice
3 cups milk
2/3 cup white sugar
1/2 teaspoon salt
2 eggs, beaten

1 cup milk
2 tablespoons butter
1 teaspoon vanilla

In a medium saucepan combine the rice, 3 cups milk, sugar and salt.  Bring to a boil, then reduce heat and simmer, stirring often with a whisk.  Cook until thick and creamy, 10 - 15 minutes.  

In a small bowl, beat the eggs with a fork and stir in 1 cup milk.  Gradually whisk the milk/egg mixture into the saucepan.  Bring back to a low boil and cook 2 - 3 more minutes, stirring constantly.  

Remove from heat and stir in butter and vanilla.  Serve warm or cold.  Eat it plain, or top with cinnamon sugar, nuts, fruit, or chocolate.

Meatball Curry

The first time I had this my sister made it for me.  I was a little skeptical; meatballs + curry?  I can't tell you what a pleasant surprise it was!  Wow!  I was impressed!  I love the delicious flavors of this meatball curry!  The spices combine so well together to make a flavorful dish.  It's easy to put together and my kids gobble it up!  Prepare all of your ingredients first before you begin cooking so you're ready to add them while cooking.

The original recipe is from Aarti Sequeira on Food Network.  You can find that here.  I make smaller meatballs than she recommends so there are more meatballs for my kids.  I also cut down on the cayenne pepper so it's not too hot.  I omit the water so the sauce is a little thicker as well.

Meatballs:

1 pound ground beef
1 green Serrano chile or Anaheim chile, minced
2 teaspoons minced fresh ginger
2 tablespoons minced fresh cilantro
1 teaspoon salt

Curry:

3 tablespoons coconut oil or canola oil
1/2 teaspoon brown or black mustard seeds
1 cup onions, minced
5 cloves garlic, minced
1 (1-inch piece) ginger, peeled and minced
2 teaspoons ground coriander
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
2 medium tomatoes, finely diced
1 (14-ounce can) coconut milk
1/2 teaspoon salt
2 tablespoons minced fresh cilantro
2 teaspoons lime juice (about half a lime)

For the meatballs:  

In a large bowl, mix the ground beef, chile, ginger, cilantro and 1 teaspoon salt together using your hands until just combined.  Make 32 balls.  Divide the mixture in half and place on 2 paper plates.  Make 16 balls with each portion. 

For the curry:

In a large skillet over medium-high heat, warm the coconut oil until nearly smoking. Add the mustard seeds, covering the pan with a lid so you don't get popping seeds all over you.

When the spluttering subsides, add the onions, garlic and ginger and cook until golden brown. Then add the ground coriander, cumin and cayenne pepper. Stir, and cook 30 seconds. Add the tomatoes and cook until they soften, about 5 minutes.

Add the coconut milk, and salt and bring to boil. Turn down to a simmer and add the meatballs. Simmer until the meatballs are cooked through, about 15 minutes.

To finish, add the cilantro and lime juice. Shake the pan gently to mix them in, and then taste for seasoning. Serve over rice or over spaghetti!

Hamburger Gravy over Rice or Noodles

This is a quick meal that I like to make when I haven't really planned ahead.  I always have the ingredients, and it's simple to make.  I just throw some rice in my rice cooker, make the gravy and there you go - dinner is served!  My kids like it too!  You can also serve it over pasta.

1 pound hamburger
1 medium onion, minced
salt and pepper to taste
3 tablespoons featherlight
2 cups water
3 beef boullion cubes

Brown hamburger and onions.  Season with salt and pepper.  Sprinkle flour on top of cooked meat.  Stir and cook for 1 - 2 minutes.  Pour in water and stir.  Add beef bouillon cubes.  Stir every minute or two, until thickened.  Serve over rice or noodles.

Chicken Cordon Bleu

This is an easy way to throw together Chicken Cordon Bleu!  It's delicious, and also quick and easy to make.  I use chicken tenders because they are the perfect size for a serving, and they cook fast.  I've made the traditional Chicken Cordon Bleu where you flatten the chicken and roll the ham and cheese in the middle.  My thought is - what's the point?  It takes way too much time!  This way you get the same great taste in half the time!

Chicken tenders
Ham slices
Swiss Cheese
Chicken gravy

Chicken Gravy
2 tablespoons butter
1/2 cup onion, minced
2 tablespoons featherlight flour
2 cups milk
2 chicken bouillon cubes

Saute onion in butter.  Add flour and heat through.  Stir in milk.  Add bouillon cubes.  Stir until thickened.

Place chicken tenders in a greased 9 x 13 inch pan.  Top with a slice of ham about the size of the chicken.  Place a slice of Swiss cheese also about the same size on top of the ham.  Pour the chicken gravy over the chicken.  Bake at 375º for 25 minutes.  Serve with rice.

Note:  When I make this for my family I use an extra large casserole dish and cook about 13 chicken tenders.  This gravy recipe is still plenty for that many pieces of chicken.

Sushi Rolls

My sister, her husband and my brother served missions in Japan for the Church of Jesus Christ of Latter-day Saints.  My husband's brother and his wife, another brother, and a nephew also served LDS missions in Japan.  Needless to say they all returned home with a love of Japanese food, and in turn shared it with our families!  My sister is a pro at making Sushi Rolls!  She taught me and my boys how to make them and I wanted to share what we learned!  One main rule for beginners:  Use rice vinegar for everything, not distilled vinegar!  Also, I use La Choy Lite soy sauce.

First of all, sushi rolls can be made using whatever ingredients you'd like.  I'll share with you some common ingredients and the recipes for them.  You can use a lot of different combinations!  My sister said you can also make sushi rolls with tuna fish mixed with mayo, or chicken with teriyaki sauce, etc.  Have fun experimenting!


Common ingredients that can go inside sushi rolls:

Cucumber slices
Cream cheese
Avocado
Crab
Carrots - see recipe below
Shitake Mushrooms - see recipe below
Egg Omelet - see recipe belows
Shrimp - see recipe below or prepare however you'd like





Carrots

2/5 cup or 110 ml chicken broth
1 carrot, sliced long and skinny
1 teaspoon sugar
pinch of salt
1 teaspoon Mirin (sweet cooking sauce)

Simmer until tender.




Shitake Mushrooms

4 Hydrated mushrooms
2/5 cup or 110 ml chicken broth
2 tablespoons sugar
1 tablespoon Mirin
1 tablespoon soy sauce (gf)

Cook on low to medium heat for about 10 minutes until most of the liquid is evaporated.  Cool and slice.





Egg omelet for sushi

2 eggs
1 tablespoon half-and-half or dashi stock
2 teaspoons sugar
1/4 teaspoon Japanese soy sauce (gf)
pinch of salt (optional - some soy sauces are very salty)
1 tsp vegetable oil

Whisk the eggs, half-and-half or stock, sugar, soy sauce and salt together in a bowl. Place a nonstick saute pan over medium-high heat. Pour 1/2 teaspoon of the vegetable oil into the pan and coat evenly using a paper towel; discard excess oil. Once the oil is hot, pour half the egg mixture into the pan in a thin layer and cook until almost dry, about 2 minutes, then flip with a flat-bottomed spatula and cook for an additional 2 minutes. Remove from the pan and set on a plate to cool. Repeat with the remaining egg mixture.  Cool and slice.


Shrimp

6 shrimps

water and salt

3 tbsp stock

1 tbsp vinegar

1 tsp sugar

pinch salt

Mix the stock, vinegar, sugar and salt to make seasoning liquid.  Devein the shrimps.  Put just enough salt and water in a pot to cover the shrimps. Add the shrimps to the pan and simmer while stirring until all the liquid is gone.  When cool, shell the shrimps.  Soak in the seasoning liquid and set aside.

Vinegar Rice

Konbu

2 cups rice (Japanese size for rice-cooker)
1 2/3 US cups water
4 inch konbu kelp
1/5 US cup rice vinegar
2 tablespoons sugar
1/2 teaspoon salt
Vinegar-added water  (about 1 tablespoon in a medium bowl of water)

Soak the konbu kelp in the water for about one hour to make stock.  Wash the rice 30 minutes prior to cooking and drain.


Put the vinegar, sugar, and salt into a small pot and heat slightly until dissolved.  This completes the vinegar dressing.  Set aside.





Place the rice and stock into a rice cooker and cook.  When cooking is finished, keep the cooker covered and let it stand for about 10 minutes until the grains are settled.  Once the rice is cooked, take the konbu out and throw it away.



Transfer rice to a wooden sushi bowl moistened with the vinegar-added water.  Sprinkle the vinegar dressing all over the rice.  Using a flat wooden spoon (that you've dipped in the vinegar added water), toss the rice with one hand in horizontal, cutting strokes.  Use your other hand to fan the rice so it cools down.  The key is to mix it and make it shiny and glistening, instead of mashed rice.  Stir and fan until it stops steaming.  When tossing is complete, cover the rice with a clean cloth moistened with vinegar-added water.

•  Use only a sideways cutting motion when mixing the vinegar dressing with the rice. Otherwise, the rice will become mushy.
•  Wooden sushi bowls eliminate the excess moisture of cooked rice, and keep the grains firm.
•  Use an electric fan if any at home, and set the current of air to low and let it swing in order to let the rice exposed to the breeze while mixing the rice. It will facilitate cooling off the rice and result in making tasty and glossy vinegared rice.


Preparing the sushi rolls:

Wrap the bamboo mat with plastic wrap.  It keeps it clean so you can do multiple rolls.

Put a sheet of seaweed on the bamboo mat.  Put a layer of rice on top of that, leaving the edges open so it seals when you roll it.  Put your vegetables and fish on the center of the rice.  Make sure you don't put too much on, or you won't be able to roll it closed.  During this process you can dip your fingers in the vinegar added water to keep the rice from sticking to them when making the sushi rolls.

Using your bamboo mat, roll the sushi into a cylinder, matching the rice to the rice.  Make sure the seaweed overlaps to seal the roll.  You can damped one edge of the seaweed to help it stick together.

Keep sushi rolls in refrigerator wrapped in plastic wrap until just before serving.  Slice.

Hawaiian Haystacks

This meal is hearty and delicious.  The vegetables add such a fresh taste to it!  Just layer it up with your favorite vegetables!

Start with rice and chicken gravy.  Then layer with any or all of the following:

Cheese
Green Onions
Olives
Pineapple
Red/Green Pepper
Peas
Tomatoes
Celery
Slivered Almonds
Coconut


Chicken Gravy

Boil chicken in a large pot of water with a quartered onion, six to eight 3 inch pieces of celery, 1 teaspoon of salt, and a 1/2 teaspoon of pepper.  Cook until chicken is no longer pink inside.

Using a slotted spoon, pull chicken out of the broth.  While saving all the broth, drain the onion and celery out.

Return the broth to the stove.  Add GF chicken bouillon to taste.  Thicken with a corn starch and water mixture.  During this time, cut cooked chicken into pieces.  When the gravy is thickened, add the chicken pieces.  Serve over the rice.

Chicken and Rice

This is one of those homemade feel good meals.  My mom used to make it when I was growing up.  After being diagnosed with Celiac disease, I started making my own Cream of Chicken Soup to go in it, and it tastes great!

1 1/2 cups uncooked rice
8 - 10 boneless skinless chicken tenders
3 cups water
1 1/2 cups carrots, sliced
1 cup celery, sliced
1/2 of a medium onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 recipe GF Cream of Chicken Soup (below)

Preheat oven to 350º.  Pour rice in a greased 9 x 13 inch casserole dish.  Even out the rice on the bottom of the dish.  Place chicken on top of rice and season with salt and pepper.

Put water in a large saucepan.  Add carrots, celery, onion, salt, and pepper.  Bring to a boil.  Add Cream of Chicken Soup.  Bring it to a boil again, and pour over chicken and rice.  I usually wiggle each piece of chicken a little with a fork just to make sure the juices get mixed all through the rice and chicken.  Sprinkle with paprika.  Bake at 350º for 55 - 60 minutes.

Cream of Chicken Soup

1/2 cup onion, diced
2 tablespoons butter
2 tablespoons featherlight flour
1 1/2 cups milk
2 chicken bouillon cubes

Saute onion in butter.  Add flour and cook and stir for a minute.  Gradually pour in milk.  Whisk.  Add chicken bouillon cubes.  Simmer and stir until bouillon dissolves and soup thickens.