Last Night's Menu--Gluten Free Stir Fry

So last night I was craving stir fry.  It wasn't til a few weeks ago that I was fortunate enough to come across some GF soy sauce at my local supermarket.  With my craving and the purchase of a "meal deal" from HEB last week, this seemed to be the perfect chance to try out the new soy sauce.  :)

I didn't have a recipe, just the stir fry beef and a package of frozen veggies.  I have made stir fry before, but using gluten-full products then.  And usually the recipe I use is whatever I feel like tossing in the pan, with a few elements that stay constant--which are the ones that tend to have gluten.  But I figured out a yummy recipe last night, and all GF!! 

GF Stir Fry

6 Tbsp. gluten free soy sauce (I used Kikkoman Gluten Free Soy Sauce)
2 Tbsp. cornstarch
2 tsp. sugar
1/4 c. cold water
1 lb. beef round steak or stir fry beef, sliced into strips
1 (16 oz) package frozen stir fry veggie mix (there are many out there, just pick your favorite!), thawed
2 Tbsp. grapeseed oil (or vegggie oil), divided
Hot cooked rice

In a medium sized mixing bowl, whisk cold water and cornstarch together until combined.  Add the soy sauce and sugar and mix well.  Add beef and stir to coat; set aside.  In a large skillet, stir fry one Tbsp of the oil with the veggie mix for about 5 minutes until heated thru.  Remove from the pan and set aside (keep warm).  In the same skillet, stir fry the beef in the remaining oil until the meat is cooked thru.  Return the veggies to the pan, and cook a few minutes longer.  Serve over hot cooked rice.  Enjoy!!

Monday's Menu--Baked Chicken and Rice

Last night we had a wonderful gluten-free dinner of baked chicken and rice.  Most soy sauces contain wheat, making it off limits, but I have been really wanting to cook with soy sauce again. I have been keeping an eye out for some GF soy sauce when I went to the store, and this last trip I finally found it--buried behind some other sauces and not in the GF section. Then I had to find a recipe to use it in to test it out.  :)

I recently found a magazine on my iPad that has me thrilled.  It is called Delight Gluten Free.  I found so many recipes that I am just dying to try, but the one for baked chicken caught my eye.  Since I really don't like spicy things and Z doesn't either, I tweaked it a bit so that it would fit what we like.  Here's what we had:

Baked Chicken

3-4 boneless, skinless chicken breasts
1/2 c. margarine, melted
2 Tbsp. honey mustard
1 Tbsp. honey
1 Tbsp. gluten free soy sauce (I used Gluten-Free Kikkoman Soy Sauce)
1 tsp. onion powder

1/2 tsp. salt

Preheat the oven to 375 degrees.  Put the chicken breasts in a baking dish (I used 8x8) and set aside.  In a small mixing bowl, whisk together the margarine, honey mustard, honey, GF soy sauce, onion powder, and salt.  Bake for one hour.  Serve chicken over cooked rice.

Enjoy!


"Monday" Menu (a bit late!)--Pork Roast

I am still playing catch up from the weekend and yesterday.  Munchkin first had something bad to eat that really upset his tummy on Sunday, and he spent the night curled up next to me and very restless.  It made for a difficult Monday, since the tummy troubles stuck around til the evening.  Now...just dealing with more teething (and the same kind of diapers that follow *sigh*)!

That being said, Monday Night Menu turned into Monday Night Leftover Night.  Instead tonight I am busting out the roaster and making us a pork roast with roasted veggies.  It is another one of my go-to meals since I usually have at least one type of roast in the freezer, and I always have fresh veggies on hand.  The recipe I follow is in my head, not really a "recipe" as much as it is a "what-do-I-feel-like" kind of thing.  :)

Tonight, I feel like roasted pork loin with dill, carrots, and potatoes.  Mmmmm.  Yum. :)  Here's the plan:
Roasted Pork Loin with Veggies
2 lb pork loin
Salt and pepper
Dried dill to taste
6 carrots, peeled and chopped into 1" chunks
3 medium potatoes, chopped into chunks

Preheat the oven to 400 deg.  Spray down a roasting pan with olive oil spray.  Take the pork loin and sprinkle with salt, pepper, and dill. Place the veggies around the roast and sprinkle with seasonings.  Insert a meat thermometer into the loin in the thickest part, cover the roasting pan, and put in the oven.  Cook until the internal temp of the loin is 145 degrees (originally it was 160, but the FDA lowered this requirement in 2011 as seen here). I still cook mine to 160, but that is just a personal preference.

Now, it doesn't really matter what veggies that you use, or if you want to use a different seasoning.  It's all open to interpretation. This is what I have on hand tonight, and veggies that I enjoy.  So pick what you want, throw in the oven, and enjoy!!