I made this simple asian style rice bowl a few weeks ago and now I’m addicted. What’s better than rice, broccoli and bacon all combined into a delicious bowl topped with an fried egg over easy? Not much in my book. This dish is quick to put together and makes a great lunch or dinner option for those days when you need something easy.
2 cups white rice
6 slices bacon, chopped
1 head broccoli, florets cut into pieces, stems peeled and sliced
2 tablespoons gluten-free soy sauce
1 1/2 teaspoons sesame oil
4 large eggs
3 tablespoons chopped fresh cilantro
2 scallions, sliced
2 tablespoons chopped pickled jalapenos
Place the rice in a medium saucepan with 2 1/2 cups water. Bring to a boil over medium-high heat, then cover, reduce the heat to medium and simmer until most of the water has been absorbed, about 6 minutes. Reduce the heat to low and cook 12 more minutes. Remove from the heat and let stand, covered, until ready to serve.
Meanwhile, cook the bacon in a large nonstick skillet over medium heat until crisp, about 10 minutes. Transfer to a paper towel-lined plate. Pour out all but about 1 tablespoon of the bacon drippings from the pan and increase the heat to medium high. Add the broccoli and cook, stirring occasionally, until charred in spots. Add 3/4 cup water and simmer until the broccoli is crisp-tender and only a few tablespoons of water remain, about 3 minutes. Stir in the soy sauce and 1/2 teaspoon sesame oil. Divide the rice and broccoli among bowls and drizzle with the pan juices.
Heat the remaining 1 teaspoon sesame oil in the skillet over medium-high heat. Crack the eggs into the skillet, season with salt and fry as desired. Place an egg in each bowl and top with the bacon, cilantro, scallions and pickled jalapenos. Serve with additional soy sauce as needed.
Ready for some delicious gluten free take out? I’ve got a great chinese recipe that I came across that is so yummy you’ll never miss the gluten. You’ll get a little messy making this dish in the kitchen, but the flavor is well worth the mess. Serve this with some steamed rice and you are all set.
- 2lbs boneless skinless chicken, chopped into bite sized pieces
- 1 large egg
- 1 1/2 teaspoons salt
- white pepper
- oil (for frying)
- 1/2 cup cornstarch, plus 1 tablespoon
- 1/4 cup white rice flour ( I used Bob’s Red Mill)
- 1 tablespoon ginger-root, minced
- 1 teaspoon garlic, minced
- 1/2 teaspoon crushed hot red chill pepper
- 1/4 cup green onion, chopped
- 1 tablespoon white wine vinegar
- 1/4 cup water
- 1/2 teaspoon sesame oil
- 1 1/2 tablespoons soy sauce (I used San-J Gluten Free Soy Sauce)
- 1 1/2 tablespoons water
- 5 tablespoons sugar
- 5 tablespoons white vinegar
- zest of 1 orange
- Mix ingredients for orange sauce in a small bowl and set aside. Place chicken pieces in large bowl and stir in egg, salt, pepper and 1 tablespoon oil. Mix well. Stir cornstarch and flour together and add chicken pieces, stirring to coat. Heat oil for deep-frying in wok or dutch oven to 375 degrees. Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp. Remove chicken from oil with slotted spoon and drain on paper towels; set aside. Clean wok or dutch oven and heat 15 seconds over high heat. Add 1 tablespoon oil and then add ginger and garlic. Stir-fry until fragrant; about 10 seconds. Add and stir-fry crushed chiles and green onions. Add white wine vinegar and stir 3 seconds. Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed. Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken then heat until sauce is thickened. Stir in sesame oil and orange zest if desired.
I modified this Paula Deen recipe to include some smoked sausage. I’ll warn you it is a little spicy so go less on the cayenne pepper and hot sauce if you like things really mild. The clam juice adds a real good flavor to the sauce in this etouffe and the heat was just enough for me to feel it and not be overpowered.
- 1/2 cup oil
- 1/2 cup gluten-free flour blend
- 1 cup chopped yellow onion
- 1/2 cup chopped green bell pepper
- 1 cup chopped celery
- 3 cloves garlic, finely minced
- 1/2 teaspoon black pepper
- 1/2 teaspoon white pepper
- 1/2 teaspoon cayenne pepper, more if desired
- 1 teaspoon Cajun seasoning
- 1/2 cup minced green onions, plus extra for garnish
- 1/2 cup minced fresh parsley leaves
- 2 to 3 dashes hot sauce (recommended: Tabasco)
- 1 (8-ounce) can clam juice
- 1 (14.5-ounce) can diced tomatoes
- Salt (Cajun seasoning has salt already)
- 2 pounds small or medium shrimp peeled and deveined
- 1 lb beef smoked sausage, sliced and browned in a little oil or butter
- 1/2 stick butter
- Rice, optional
- Diced green onions, for garnish
Make the roux, mix oil and flour in a large heavy saucepan over low heat. Whisk flour into the oil to form a paste. Continue cooking over low heat and whisk continuously, until the mixture turns a caramel color and gives off a nutty aroma, about 15 to 20 minutes. To the roux, add the onion, green bell pepper, celery, and garlic and cook over low heat about 5 minutes, until the vegetables are limp. Add the black pepper, white pepper, cayenne pepper, Cajun seasoning, green onions, parsley, and hot sauce to taste. Add 1 bottle of clam juice and the tomatoes with their juice, stir to blend. Add the salt, starting with 1 teaspoon, then add more if needed. Bring the mixture to a boil, reduce the heat to low and simmer for 10 to 15 minutes. Add the sausage and shrimp and stir. It will take about 3 minutes for shrimp to cook, don’t overcook. Remove from heat. Add the butter and stir; the heat from the dish will melt the butter. Transfer the etouffee to a tureen, serving bowl, or if you prefer, over rice. Garnish with the green onions
I was watching an episode of Chopped the other night on the Foodnetwork and one of the contestants made this amazing root vegetable risotto. I have never attempted to do a risotto before. Something about it just always intimidated me. I decided that I must forge ahead despite my low self esteem and this was my creation. It was creamy and chock full of yummy hidden veggies that my kids gobbled up. I was very pleased with myself and my confidence was definitely boosted. Pay no attention to the stuffed pork chop on this plate because the risotto was the star of the show. I will be making many more risotto creations in the future. You can bet on that!
2 c sliced fresh mushrooms (I used baby bellas)
1/2 c chopped onion
2 garlic cloves minced
2T olive oil
1 c arborio rice
3 c chicken or vegetable broth
3/4 c broccoli chopped into bite size pieces
1 tomato seeded and diced
1/4 c shredded carrot
1 c shredded fontina cheese
1/4 c grated parmesan cheese
3T fresh basil chopped or snipped
1 plum tomato sliced for garnish (optional)
salt and freshly ground pepper
In a large saucepan heat oil over medium high heat and then add mushrooms, onion and garlic. Season with salt and pepper and cook until onion is tender. Stir in your rice and cook stirring constantly for 5 minutes. Heat chicken or veggie stock in another saucepan and bring to boil, then reduce heat and simmer. Slowly add 1c of hot broth to rice mixture stirring constantly. Continue to cook until all liquid is absorbed. Add 1/2 c broth and broccoli to rice stirring constantly. Continue to cook until all liquid is absorbed. Add 1/2 c more broth until absorbed and then add another 1/2 c broth until absorbed stirring constantly. This should take 15-20 minutes. Stir in tomato, carrot and remaining 1/2 c broth and cook until rice is slightly creamy and just tender. Stir in fontina, parmesan and basil. Serve with garnish of tomato slices.
I’m really enjoying trying a lot of the 5 Ingredient Fix recipes. They are so simple to do. Of course, as with anything, you may see something on t.v. that looks amazing and then when you make it you are left disappointed. It’s like a blind date with food. He sounds really nice and your friend says he is really hot, but when you meet him for the first time you want to run for the door. While my experience with one of Claire Robinson recipes over the weekend called Green Goddess Rice was not THAT bad I WASN’T giving him my number.
I didn’t have any basmati rice on hand so I used long grain rice. I thought the Green Goddess sauce tasted amazing by itself, but I wasn’t a big fan once I mixed it with the rice. It was like the guys body was smokin hot, but his face was not attractive. The green sauce was fresh, creamy and had a strong pop from the basil. I just think I would prefer the sauce over some chicken or mixed with vegetables next time.
Ingredients for the sauce:
1 haas avocado – pealed, pitted and chopped
1 package fresh basil leaves
3T extra virgin olive oil
1/4 c water
freshly ground black pepper
1 lemon juiced
Put avocado, basil, lemon juice, oil and water in a blender and puree. Season generously with salt and pepper. Add more water if necessary (the sauce should be the consistency of sour cream).