I went to a church baby shower last week. I brought my usual veggie tray with hummus and some sugar cookies.
When I arrived the ladies were in the kitchen making kimbap. Kimbap is a traditional Korean dish, often used as an appetizer or side dish. I wanted to watch because I have never seen anyone make kimbap before. They invited me to join.
The ingredients were already cooked and cut. But basically, you need seaweed and sticky rice. Then you can add whatever veggies or meat that you like. We had spam, eggs, tuna, carrots, spinach, and radish available.
First, you lay two sheets of seaweed on the tray. Next, you add the sticky rice to the seaweed. You can fill the entire sheet of seaweed or do less if you want. Then you add whatever filling you choose. You might choose to make one with spam, carrots, and spinach. Another may have tuna with egg, radish, and spinach. The possibilities really are endless. Only fill about two inches of the seaweed.
Now it is time to roll the kimbap. You use the wooden mat to roll the seaweed over the topping, making it as tight as possible. Once you have rolled your kimbap, roll it again to make sure it is tight.
Once you are satisfied with your roll, cut it into pieces about as thick as your ring finger and serve.
1 pound stir fry beef
1 12 ounce package frozen carrots
1 12 ounce package edamame
1 tsp cumin
1 tsp paprika
1 tbsp brown rice flour
1 tbsp beef Bouillon
2.5 cups water
1 tbsp tomato paste
1 tbsp gluten-free tamari sauce
1 1/2 tsp dill
1. Brown beef in skillet. Transfer to soup pot but leave grease in skillet.
2. Put edamame in microwave for 4 minutes.
3. Saute carrots in skillet. Add cumin, paprika, and brown rice flour. Once carrots seem mostly cooked and have absorbed grease, add to big pot.
4. Add water, Bouillon, tomato paste, and tamari to big pot. Stir. Put on medium heat and cover.
5. Peel edamame and pour into big pot.
6. Add dill to pot and stir.
7. Change to low heat and simmer for 5 minutes.
1 pound lean ground beef
1 bell pepper, chopped
2 teaspoons garlic powder
1 1/2 cups tomato sauce
3 tablespoons tomato paste
1 teaspoon Texas Pete
1 tablespoon honey
6 slices gluten free bread
1. Brown beef.
2. Add garlic and pepper to beef and stir.
3. Add tomato sauce, tomato paste, Texas Pete, and honey to beef mixture and stir.
4. Keep beef on medium to absorb all of the sauce while you toast the bread.
5. Pour mixture over toast.
I usually serve with green beans.
1 pound chicken breasts
2 tablespoons olive oil
2 tablespoons honey
2 teaspoons garlic
1 teaspoon soy sauce
1. Cut chicken.
2. Mix chicken and all other ingredients in a bowl.
3. Place bowl in refrigerator and let marinade for at least 30 minutes.
4. Saute on medium heat until chicken is cooked (about 10 minutes).
I usually serve with quinoa and green beans. It makes enough for Tim and I to eat dinner, plus a lunch for Tim.
Note : Tim said it tastes amazing with a little dijon mustard. I am not a huge mustard fan, so I have not tried it.
1 pound raw cubed chicken breast
5 cups chicken broth
12 ounce bag frozen carrots
14 ounce bag frozen bell pepper slices
14.5 ounce can diced tomatoes
1 can tomato juice (or 1 1/2 cups)
1 tablespoon garlic powder
1 teaspoon salt
1 1/2 teaspoons cumin
1 teaspoon paprika
1 teaspoon chili powder
1/2 teaspoon red chili flakes
1 cup uncooked gluten free pasta
1. Combine chicken, tomato, carrots, bell peppers, and tomato juice in crock pot and stir.
2. Add spices to mixture and stir.
3. Add chicken broth and stir.
4. Set crock pot on high for 6 hours.
5. When you have about 15 minutes left on the crock pot, add in uncooked noodles.
6. Before serving, sprinkle mozzarella cheese over soup.
The original recipe for this, I found in the Fixate Cookbook. But I modified it to fit our food allergies. It really tastes like pumpkin pie. I think I will make this instead of pie for holidays now because it would be healthier to just have a bite or two instead of making a whole pie and eating it in a couple of days.
1 cup pitted dates
1/2 cup raw almonds
6 tablespoons pumpkin puree
1 teaspoon vanilla extract
1 teaspoon honey
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1. Place dates in a medium bowl. Cover with water and let soak for 10 minutes. Drain.
2. Place almonds in a blender. Pulse until finely ground.
3. Add dates, pumpkin, vanilla, honey, ginger, nutmeg, and cinnamon to blender.
4. Pulse until mixed.
5. Place mixture in medium bowl. Refrigerate for 30 minutes.
6. Roll dough into tablespoon sized balls.
7. Store in an airtight container in the refrigerator.
1 pound boneless chicken breasts
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon thyme
3 tablespoons almond flour
1. Preheat oven to 350 F / 180 C.
2. In a small bowl, combine paprika, garlic powder, cayenne pepper, oregano, thyme, almond flour, and 2 tablespoons nutritional yeast.
3. Transfer contents of bowl onto plate.
4. Use bowl to whisk egg.
5. Spray frying pan or skillet.
6. Dip each piece of chicken in the egg, roll on plate spice mixture until covered, and place in frying pan.
7. Cover frying pan and cook on low for about 5 minutes. Flip each chicken breast and cook another 5 minutes.
8. Place chicken in a 9×13 glass pan.
9. Cover each chicken breast with 2 tablespoons tomato sauce, 1 tablespoon nutritional yeast, and 2 tablespoons mozzarella cheese.
10. Cover pan with aluminum foil and bake for 20 minutes.
I always serve with broccoli. But you could pair this with any vegetable and even pasta if you want.