Grilled Curried Shrimp Fried Rice #glutenfree

March 12, 2013 By

 

Grilled Curry Shrimp and Fried Rice-1-2

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Being from Maryland we have to love seafood! It is sort of a state law or something. And growing up I always enjoyed shrimp, whether they were fried or steamed. My husband on the other hand has a love for all things Asian. He could possibly eat a different type of Asian food every day and never tire of it. When others want homemade chicken soup my husband wants Pho. So last Friday, since we are still in the middle of Lent and we aren’t supposed to eat meat, he suggested we make lemongrass shrimp. Of course, being us, we didn’t check to see if we had everything we needed to make the lemongrass shrimp. When we got home we realized we were missing the most crucial ingredient in lemongrass shrimp – the lemongrass. So with a quick flick of his culinary wrist, my husband came up with Grilled Curried Shrimp Fried Rice. It is truly delicious, and really low in calories, even with the fried rice. Nico devoured the shrimp and asked for more!

5.0 from 4 reviews
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Grilled Curried Shrimp with Fried Rice #glutenfree
Recipe type: Entree
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • 1½ lbs shrimp, de-veined and shelled
  • Marinade Ingredients
  • 3 tablespoons olive oil
  • 3 tablespoons fish sauce
  • 3½ teaspoons curry powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • Fried Rice Ingredients
  • ½ cup peas
  • ½ cup carrots, chopped
  • ¾ cup onion, chopped
  • 4 cups rice, cooked and at least a day old
  • 2 eggs
  • 6 drops sesame oil
  • 6 drops gluten free soy sauce (Tamari)
  • 2 tablespoons oil, separated
  • 2 - 3 tablespoons gluten free soy sauce (Tamari)
Instructions
  1. In a non-reactive bowl (use glass) mix the marinade ingredients.
  2. Add the shrimp and allow to marinate for 20 minutes
  3. Preheat broiler or grill.
  4. Skewer shrimp and broil or grill for 4 minutes per side or until shrimp are slightly charred.
  5. Keep warm.
  6. Heat wok.
  7. Beat eggs, sesame oil and 6 drops of soy sauce in a small bowl.
  8. Add to wok and fry until dry, do not over cook, you may need a drizzle of oil for this.
  9. Remove from wok and cut into strips.
  10. Add 1 tablespoon of oil and stir fry onions until they begin to brown.
  11. Remove onions.
  12. Add other tablespoon of oil and stir fry peas and carrots for about 2 minutes.
  13. Add rice and fry for 3 minutes, stirring.
  14. Add 2 to 3 tablespoons of soy sauce, fry for 2 minutes, stirring.
  15. Add egg and onions to rice mixture and fry for one minute more.
  16. Serve with shrimp.
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Gluten Free Cake Pop Cream Puffs

March 11, 2013 By

Gluten Free Cake Pops

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I love baking. It has been a favorite past time of mine for years. And when it snows, well then I absolutely must bake. This past week we had a snow storm and I got it in my head that I wanted to try making some gluten free cake pop cream puffs. I recently bought a BabyCakes Cake Pop maker and got an itching to try it out. I also wanted to see if I could come up with a gluten free vanilla cake recipe that was as good as the gluten free chocolate cake recipe I used for Matthew’s Birthday. I think these turned out amazingly well. They would look lovely at a brunch, Bridal Shower or Baby Shower. They have an easy elegance about them that makes them an instant classic. And to really punch up the flavor why not try drizzling them with a little homemade chocolate sauce?

5.0 from 7 reviews
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Gluten Free Cake Pop Cream Puffs
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
 
Cake Recipe adapted from King Arthur Recipe
Ingredients
  • 1½ cups King Arthur Gluten-Free Multi-Purpose Flour
  • 1 teaspoon xanthan gum
  • ¾ cup sugar
  • 6 tablespoons butter or Earth Balance Coconut Spread
  • ½ teaspoon salt
  • 1½ teaspoons baking powder
  • 1 teaspoon gluten-free vanilla extract
  • 1 teaspoon gluten-free almond extract
  • 2 large eggs
  • ½ cup milk of choice, at room temperature
Instructions
  1. In a bowl not used for your electric mixer, mix the flour and xanthan gum
  2. In the bowl of your electric mixer cream the sugar, butter, salt, baking powder, vanilla and almond extracts until smooth.
  3. Add the eggs and beat for a minute on high speed until fluffy.
  4. Scrape the bowl.
  5. Alternating the milk and flour mixture, beat into the egg mixture, ending with the dry ingredients.
  6. NOW PREHEAT cake pop maker.
  7. When cake pop maker is hot, spoon or pipe in approximately 1 tablespoon of the batter into each mold.
  8. Close the cake pop maker and cook for 5 minutes.
  9. Remove from cake pop maker and set on cooling rack.
  10. Repeat until all the batter has been used.
  11. Once the cake pops have cooled, cut them in half and fill with your favorite vanilla "buttercream" icing.
  12. I use Earth Balance or shortening to make the buttercream.
  13. Server with powdered sugar or homemade chocolate sauce.
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I served these with my homemade chocolate sauce. They would also be amazing with a homemade coconut caramel sauce.

 

Gluten Free Cake Pop Cream Puffs

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Gluten Free Bananas Foster Pizza featuring Udi’s Pizza Crust

February 28, 2013 By

bananas foster pizza

 

 

 

 

 

When I was younger I considered myself a bit of a foodie. I loved all the great powerhouse restaurants from New Orleans such as Antoine’s, The Court of Two Sisters, Brennan’s and of course Commander’s Palace. So when I took a quick trip to Las Vegas and found out there was a Commander’s Palace in one of the hotels I simply had to go. My then-best friend and I decided to try dinner there, and knowing what I do about Commander’s Palace, that it is a Brennan’s restaurant, I knew we had to order the Bananas Foster, if for no other reason than to say we had eaten it at a Brennan’s establishment. We also ordered the chocolate lava cake under the assumption that since we were both chocoholics that we would be fighting over the cake. Boy were we wrong! That bananas foster was the best dessert we had ever eaten. We were both vying for that dessert and shoving politely offering the other one the chocolate cake.

I do not believe anyone can improve on that quintessential dessert but I do enjoy playing around with the flavors, and that is why I decided to try to make a Bananas Foster Pizza. I wanted to make this a kid friendly dessert so I skipped the alcohol, but I’m sure if you wanted to add it to your adult version, it would be magical, just like the real dessert. I also wanted to keep it gluten free and dairy free for my boys, but I wanted to make it easy to eat. Gluten Free Bananas Foster Pizza was born.  I used Udi’s Gluten Free Pizza Crust which is a favorite in our family.

5.0 from 8 reviews
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Gluten Free Bananas Foster Pizza featuring Udi's Pizza Crust
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 2 Udi's Gluten Free Pizza crusts
  • ⅛ cup butter, ghee or Earth Balance dairy free spread (do NOT use coconut oil)
  • ½ cup brown sugar
  • ½ teaspoon cinnamon + additional for garnish
  • ⅛ cup banana liquor (optional and may not be gluten free)
  • ⅛ cup run (optional and may not be gluten free)
  • 2 ripe bananas, sliced into rounds
  • ½ cup powdered sugar
  • 2 tablespoons milk of choice
  • dash of vanilla
  • dash of cinnamon
Instructions
  1. Preheat an oven to 375 and pre-bake the Udi's Pizza Crusts.
  2. In a large saute pan melt the butter and sugar over medium heat until the sugar dissolves.
  3. Add the cinnamon and stir.
  4. Add the banana liquor and rum.
  5. Flambe is desired to cook off alcohol if using.
  6. Spead the sugar mixture over the pizza crusts.
  7. Top with sliced bananas
  8. Mix the powdered sugar, milk, vanilla and cinnamon in a small container until a drizzle if formed.
  9. Drizzle the icing mixture over the pizzas and dust with additional cinnamon.
  10. Cut and serve immediately.
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bananas foster pizza-1-2

 

 

 

 

 

 

 

 

 

I was provided with samples to help facilitate this review and recipe. All opinions are my own.

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NuNaturals Chocolate Stevia Egg Cream Soda Recipe & Giveaway

February 25, 2013 By

 

Dairy Free Sugar Free Egg Cream Soda Recipe

After running errands and going to swimming lessons, we often like to stop by Cheeburger Cheeburger for lunch on Saturdays. Cheeburger Cheeburger is modeled after a 1950’s diner and they offer such novelties as vanilla cokes and egg cream sodas. Every time we are there my boys want to know what an egg cream is. I sort of knew, but I ended up looking it up on Google to make sure. An Egg Cream soda recipe is made from carbonated soda water, cream and vanilla or chocolate syrup, and not an ounce of egg. When I got the NuNaturals Chocolate Stevia liquid I knew I wanted to turn it into a sugar free, dairy free Egg Cream soda recipe. Yes, it can be done! And I have to say, with NuNaturals Chocolate Stevia it can be done well.

The Egg Cream Soda Recipe

I have been using So Delicious Coconut Creamer in my coffee and have really enjoyed it, so I knew it would be perfect with the NuNaturals Chocolate Stevia. You can certainly make this egg cream soda recipe with half and half if you prefer, but it is so delicious with the coconut creamer. (OK, I couldn’t help myself with that one.)

5.0 from 3 reviews
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NuNaturals Chocolate Stevia Egg Cream Soda Recipe
Author: 
Recipe type: Beverage
Serves: 1
 
Ingredients
  • ¼ cup So Delicious Coconut Milk Creamer Original flavor
  • ¾ cup San Pellegrino sparkling water
  • 3 to 5 droppers NuNaturals Liquid Chocolate Stevia
  • ½ teaspoon chocolate extract
Instructions
  1. In a glass mix the all ingredients.
  2. Adjust stevia and extract if necessary to achieve the desired sweetness and chocolate intensity.
  3. You can serve over ice or straight up in a glass.
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The Giveaway

4 readers will win a prize pack containing one bottle each of the Lemon, Orange, Peppermint and Chocolate Stevias. Simply Enter below.
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Dairy Free Sugar Free Egg Cream Soda Recipe

I was provided with samples of NuNaturals products to facilitate my review. All opinions are my own.

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