Can you tell what’s for dinner? Gluten free flour, onion, garlic, parsley, crushed and whole tomatoes, zucchini, ground pork, ground beef, tomato sauce, tomato paste, mozzarella, parmesan, and cottage cheese.
Can you guess what’s for dinner by the picture and ingredients? Vegetable stock, white wine, rice, shrimp, mushrooms, shallots, garlic, and chives.
Sunny B from AndLoveItToo.com reached out to me and several other bloggers to participate in her Healthy Lunchbox Series this year. You see, I love sandwiches. You name pretty much any kind of sandwich, and I’ve probably had it for lunch. Well, before I had to go gluten-free. That really killed my lunch sandwich intake quota. But, it has opened my taste buds up to a lot of other lunch options. Continue reading…
I love hamburgers and french fries. So much so, that there was a time in my life that I used to eat them from fast food restaurants every week. Yep, I wasn’t the smartest one in college when it came to what I ate. Needless to say, going gluten-free really hindered my hamburger and french fry consumption for a few reasons.
Aside from the obvious gluten-filled bun issue and breadcrumbs as a binding agent in hamburgers, most restaurants don’t cook french fries in its own separate oil from gluten-battered foods such as chicken nuggets (major source of cross-contamination). To satisfy my hamburger fix in a healthy, cost-effective, and gluten-free way, I started making my own burgers and fries at home.
Here’s the recipe that I modified for my Gluten Free Soy Sauce Comparison post. Enjoy!
(Please keep in mind that this is the first recipe that I’ve modified, based off one from my fiancee’s family. Also, I’m not a professional recipe developer – if there are any changes needed to make the recipe better, or that just don’t work, let me know.)
(2) 6-8 oz boneless, skinless chicken breasts
3 tsp soy sauce
2 tsp ginger
2 Tbsp of olive oil
Vegetables, as desired
- Remove chicken breasts from package and pat dry. Let come to room temperature.
- Cube chicken breasts into equal-sized pieces, roughly 1/2″ to 3/4″ cubes.
- Place chicken cubes into medium-sized bowl, and pour ginger on top.
- Pour soy sauce on top of chicken cubes and ginger. Mix well until chicken is evenly coated.
- Let the chicken cubes marinate for 5-10 minutes.
- Add water to pot for vegetables and bring water to boil.
- Heat a 10″ or 12″ skillet over medium high heat and add olive oil to pan.
- After oil has warmed, add chicken cubes to pan, avoid pouring any excess soy sauce in pan.
- Add vegetables to boiling water.
- Mix chicken cubes every few minutes to ensure even browning and reduce burning.
- Remove vegetables from heat and drain (partly cooked vegetables desired, at this point).
- Once chicken has been cooked through, remove from pan, leaving juices in pan.
- Add vegetables to pan to finish cooking. Place chicken back into pan and mix with vegetables. Cook a 1-2 minutes.
- Remove chicken and vegetable mix and serve with or over rice.