Gluten Free Egg Roll in a Bowl

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I love classic north american Chinese Food.  Ever since Amanda's diagnosis of Celiac Disease, we basically only eat traditional Chinese Food restaurants once or twice a year.  Mainly because restaurants don't use a gluten free soy sauce.  When we do eat Chinese Food, Pearl River on 99st in the south has been our go to restaurant that seems to do gluten free best for us.  Other than that, we usually eat Vietnamese or Thai because there is less soy sauce and more rice noodles.

With that being said we will make a lot of Asian dishes at home.  VH makes that easy for us because all of their sauces are gluten free.  So I use their teriyaki with salmon, or their honey garlic with short ribs, and sweet and sour with the gluten free spring rolls we buy at Ben's Meat & Deli or green onion cakes we buy at the Kinnikinnick Fresh store.

Egg rolls have been elusive.  I haven't eaten a traditional egg roll in years.  And still haven't, but this recipe although missing a shell, is amazing. But once I find a wrapper, maybe one day I can make an egg roll.

I apologize but I don't remember where this recipe came from.  It is not ours, we just adapted it, but it turned out way better than I expected.

A lot went into the recipe, but it was really easy to make.


A little commentary on the tamari sauce.  We spent the extra money to get the gluten free tamari, vs. using the inexpensive VH soy sauce (I did use the soy sauce to make my famous fried rice).  So why did I do this?  I looked up the difference between the two and it made sense.  First, my understanding is that tamari is low wheat or no wheat (so I obviously got the no wheat, gluten free kind).  It is also less salty and more thick.  It also tastes really different.  It was described as a Japanese soy sauce.  Which made sense to me after trying it, as it tasted more like what a sushi restaurant would carry.  You can can click here to read more about the difference from another blogger. 

With that being said, i'll use the rest of the tamari, and try this recipe once with VH, and if it tastes drastically different, i'll continue to splurge.

Ingredients:

1 teaspoon sesame oil or olive oil
1 pound ground beef (ground turkey if desired, ground pork would work as well)
1 large white onion, chopped
1 tsp garlic powder
1 tsp ground ginger
1/2 teaspoon crushed red pepper flakes (we omitted)
1/2 teaspoon black pepper
1/2 teaspoon sea salt
9 cups shredded cabbage (we bought a bag of coleslaw)
1 3/4 cups shredded carrot
3 Tablespoons honey
1/4 cup gluten-free tamari / soy sauce + more to taste.

Directions:

Add oil to large skillet on medium-high heat. Add ground beef, cook until brown and drain grease, if any.



Add chopped onion, cook until onions become translucent.



Stir in garlic powder, ground ginger, crushed red pepper, black pepper and salt.

Add cabbage and carrots. Stir it all together.



Add honey and tamari sauce. Cook for another 12-15 minutes on medium heat, or until cabbage and carrots are tender.



Serve as is or with rice.

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Gluten Free Tahini Chocolate Brownies

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My mother'n'law made these amazing tahini chocolate brownies that she found on www.bonappetit.com

We eat tahini a lot for both sweet and savory.  We have a great tahini cookie recipe that we started making after we learned about our daughters nut allergy.  It makes a great nutty type cookie.  So when my mother n law said she made these, I was excited to try and it was amazing.  I asked her for the recipe and she sent me a link to the www.bonappetit.com website.

INGREDIENTS
  • 3 tablespoons cornstarch
  • 2 tablespoons unsweetened cocoa powder
  • 6 ounces bittersweet chocolate, coarsely chopped
  • 3 tablespoons virgin coconut oil
  • 4 tablespoons tahini, divided
  • 2 large eggs
  • ⅓ cup granulated sugar
  • ¼ cup (packed) light brown sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1 tablespoon light agave syrup (nectar)

RECIPE PREPARATION

Preheat oven to 350°. Line an 8x8" baking dish with 2 overlapping pieces of parchment paper, leaving at least a 3" overhang on 2 sides.

Whisk cornstarch and cocoa powder in a medium bowl until no lumps remain. Heat chocolate, oil, and 1 Tbsp. tahini in a small saucepan over low, stirring, until melted and smooth.

Using an electric mixer on medium-high speed, beat eggs, granulated sugar, and brown sugar in a large bowl until light, smooth, and doubled in volume, 3–4 minutes. Beat in salt and vanilla to combine, then beat in chocolate mixture, scraping down sides as needed, until incorporated. Beat in cornstarch mixture, then increase speed to medium-high and beat until mixture is thick and holds its shape, about 30 seconds.

Stir agave syrup and remaining 3 Tbsp. tahini in a small bowl. Scrape batter into prepared baking dish and smooth top. Dollop agave mixture over and swirl into top of batter with a skewer or toothpick.

Bake brownies until sides are puffed, top is browned, and a tester inserted into the center comes out with a few moist crumbs attached, 22–26 minutes. Let cool before removing from pan and cutting into 16 squares.

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