I have been making salmon for dinner since this summer. Recently Tim had the idea to make it seem more like how we ate in Asian restaurants by serving it in a bowl over rice. It tasted great.
1 tbsp nutritional yeast
1 tbsp gluten-free bread crumbs
2 tsp garlic powder
2 tsp oregano
1 tbsp olive oil
1 tbsp lemon juice
1/2 cup rice
4 salmon filets
1. Preheat oven to 450.
2. Put 1/2 cup of rice and 1 cup of water in a sauce pan on high. Once water boils, turn to low until all water is gone.
3. Start steaming broccoli.
4. In a small bowl combine yeast, bread crumbs, garlic powder, oregano, and pepper.
5. In another small bowl combine olive oil and lemon juice.
6. Place salmon filets on a baking sheet lined with aluminum foil.
7. Cover salmon filets with olive oil/lemon juice mixture.
8. Coat salmon filets with spice mixture.
9. Bake salmon for 10 minutes.
10. Fill bowl with broccoli and rice. Place salmon on top.
For October’s cooking class at church we learned how to make bulgogi.
2 pounds thinly sliced beef chuck or sirloin
1 carrot thinly sliced (julienne)
mushrooms thinly sliced
1 cup soy sauce
1 cup water
1/2 cup sugar
2 tablespoons minced garlic
2 tablespoons sesame oil
2 teaspoons sesame seeds
1/8 teaspoon pepper
1. Mix all marinade ingredients into a large bowl.
2. Add meat to marinade. Toss gently to mix everything together.
3. Marinade meat for about an hour.
Tip: If you want to make the meat more tender, add about 1/4 of a kiwi fruit blended into the marinade the last ten minutes.
4. Cut carrots and mushrooms. Mix in to marinade.
5. Use sesame oil to coat skillet.
6. Fry on high heat until cooked through.
You can serve plain or with white rice.
When my church decided to start a once per month cooking class, I was so excited. Not only do I get to learn how to cook some traditional Korean dishes, but I get to hang out with my girlfriends in the process.
Our first class was Japchae.
4 oz beef steak cut into strips
2 tbsp soy sauce
2 tbsp sesame oil
2 cloves minced garlic
1 tsp sugar
seasonal vegetables (we used mushrooms, carrots, onions, bell pepper, and cucumbers for our class)
sweet potato noodles
1 tbsp sesame seeds
1. Marinade beef in soy sauce, sesame oil, garlic, and sugar. Store in refrigerator.
2. Scramble egg in a bowl. Fry egg in a pan. Once cooled, cut egg into strips.
3. Chop or julienne vegetables into small strips.
4. Put noodles in boiling water and cover for 7 minutes, stirring occasionally so they don’t stick.
5. Brown meat in skillet on medium.
6. Add vegetables that take longer to cook first (carrots) and stir. Continue adding vegetables until you have added them all.
7. Add the eggs and cooked noodles at the end.
8. Add any additional soy sauce or sesame oil to taste.
9. Sprinkle sesame seeds as a garnish at the end.
Our next cooking class is September 15 at 10 AM. We will make cucumber kimchi and vegetable pancakes. The cost of the class is $5.
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.