Korean Chicken Bowl

This recipe is inspired by Korean Beef Rice Bowl from www.SteamyKitchen.com. I chose to use chicken because I was lazy to drive to the store and buy the beef the recipe calls for. Besides, the chicken was already in my freezer. It worked out great! My husband seemed to like it.

INGREDIENTS
2 Tbsp Gluten-Free Light Soy Sauce
1 tsp Sesame Oil
1 tsp grated fresh ginger
1 garlic clove, finely minced
1 Tbsp sugar
1 lb chicken, cut up into 1/2" cubes
1 Tbsp Olive Oil
1/2 onion, diced
1 cup shredded carrots
l small zucchini, diced
2 handfuls of spinach
1 Tbsp Sesame Seeds

WHAT TO DO
Mix all the first 5 ingredients in a mixing bowl, large enough to hold the chicken too. Once mixed, add the chicken. There should be just enough marinade to coat the meat.

In a wok over medium-high heat, add the oil. Once heated, add the chicken mixture. Mix and cook for a few minutes until almost cooked through, about 6-8 minutes. Then add the carrots and zucchini. Cook for another minute and then add the spinach. Mix the spinach until almost all wilted, about another minute. Add the sesame seeds and you're all done! Serve over steamed rice.

TIP: Make sure to cut the meat evenly. You want to cook everything fast and almost at the same time, so small bite sized meats are ideal.

Chicken Pot Pie

This recipe is great for winter nights. It does take some time to prepare, so to save time, I usually prepare the pie crusts ahead of time and use a rotisserie chicken bought from the supermarket. It's all worth it because you'll be warm for a long while after eating this delectable pie.

INGREDIENTS
1 cup green peas
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1/2 cup melted butter
2 bay leaves
1/2 cup Gluten-Free all-purpose flour
2 cups chicken broth
1 cup milk
salt & pepper to taste
4 cups chicken, cooked and chopped
pie crusts for 6" disposable aluminum pie tins

DIRECTIONS
Preheat oven to 375°F. Saute the onion, celery, carrots, peas, and bay leaves in butter for 10 minutes. Add flour to sauteed mixture, stirring well. Cook one minute stirring constantly. Mix broth and milk and add to mixture slowly. Cook over medium heat stirring constantly until thickened and bubbly. Stir in salt and pepper to taste; add cooked chicken and stir well. Remove the bay leaves and pour into 6" aluminum disposable pie tins. Cut slits to allow steam to escape. Bake for 30-40 minutes or until pastry is golden brown and filling is bubbly and heated through.

Tip: Make a double batch and store in air tight freezer bags for a 'Make Ahead' dish. When I'm ready for a pie, I just pull one out of the freezer and pop it frozen into a 375°F oven for 50 min. to an hour or until golden and bubbly.

Vietnamese Salad and Dressing

This refreshing salad is great for summer. It's light, fresh, and delicious!! The thing to keep in mind is to have all your ingredients FRESH! This of course is a salad and if anything is old, you will definitely taste it! I used the mint and cilantro from my mini-garden!

I usually prepare the marinated beef/chicken ahead of time to save time. Once you're ready to prepare the salad, just stir fry the meat quickly on high heat in a wok. While cooking you can prepare the salad. Once the meat is cooked, place it on top of the prepared salad and enjoy with the dressing. The dressing is very light as well and add as much or as little as you want to your Fresh Summer Vietnamese Salad. 

 

Serves 4

Salad

3 heads of Romaine Lettuce, torn up into bite size pieces, washed and spun dried

1 - 8oz package of rice noodles, prepared

1 lb. Marinated Lemon grass chicken or beef, pan fried

1 cup Shredded Carrots
1 cup Bean Sprouts

Mint leaves

Cilantro leaves (optional)

Salad Dressing
1/4 cup sugar
1/8 cup fish sauce
1/8 cup water
1/2 a lime, squeezed
Shredded Carrots
1-2 cloves garlic
1 teaspoon red pepper paste