Banh Mi Power Bowls (Gluten Free!)

One thing I’m loving about our new life in Ontario is the multiculturalism – and the food, by extension. Even the most mainstream grocery stores have a wide variety of interesting ingredients and prepared foods from around the globe. I can go grocery shopping, and hear 6+ different languages spoken, as I wander the aisles! LOVE IT.

There’s also an abundance of ethnic food available from restaurants. No exaggeration, you can find shawarma easier than a mainstream fast food chain: Shawarma places are everywhere, along with every other cuisine you can think of. There are several different places that specialize in banh me (Vietnamese sandwiches) AND deliver through the major services!

Our first few weeks here saw us eating banh mi on an almost daily basis. It was cheap, easy, full of good stuff, and was only $3-3.50 for a meal. Can’t beat it!

I’ve been getting more into making power bowls at home for meals lately. Combine that, with our love for banh mi, and the fact that our favourite place is a 15 minute drive away, and … today’s recipe was bound to happen. I’d seen mention of a banh mi bowl on social media, and decided to make my own take on the idea.

We eat a lot of chicken in this house, so that was the protein I chose. You can use whatever banh mi fillings you like, though. There’s a “dry” tofu that our fav Banh Mi place uses – we initially thought it was some kind of mushroom! – that we’ve since found at a local Asian grocery that would be great, sliced up over this. Use BBQ pork, or whatever else you like.

This makes a bit more pickled veggies than you’ll actually need for 4 servings. I like to use the extras to make actual banh mi, to put on other meals (they add a flavour punch to a variety of foods!), or just to munch on.

Also: To make this gluten-free, just be sure to use a GF soy sauce – it’s that easy!

Banh Mi Bowl

Serves 4

Pickled Veggies:

1 large carrot
1 small daikon radish
1 jalapeno
1 cup water
½ cup rice wine vinegar
1/4 cup sugar
1 Tbsp salt

Peel carrot and radish, slice jalapeno in half and remove the seeds (optional). Use a vegetable peeler to create long strips of the carrot. Even the smallest daikon radish is going to make a lot more strips than a large carrot, so I like to peel enough daikon to create about the same volume of strips as the carrot. Feel free to make more or less, depending on your tastes. Slice jalapeno into long, thin strips. Set vegetables aside.

In a medium bowl, whisk together water, vinegar, sugar and salt. Add carrot, radish, and jalapeno strips to this mixture, stir well to combine.

Cover bowl, refrigerate for at least 6 hours.

Marinated Chicken:

2 large (or 3 medium) chicken breasts
1/4 cup soy sauce (Gluten-free if needed)
1-2 Tbsp ginger/garlic paste*
2 Tbsp rice vinegar
1Tbsp Sriracha
1 Tbsp brown sugar
2 tsp fish sauce

* This is a paste I buy in jars, and use a lot when cooking Asian or Indian dishes. You can find it in Indian and/or Asian grocers, and sometimes in the Asian aisle of mainstream grocers. We use 2 Tbsp for a potent flavour, but you can cut it back to 1 Tbsp if you prefer more mild flavours.

Slice chicken into whatever form you prefer – strips, small cubes, etc – and place into a bowl or plastic baggie for marinating.

Whisk together soy sauce, ginger garlic paste, rice vinegar, Sriracha, brown sugar, and fish sauce. Pour over cut up chicken, stir well to coat. Cover and chill for at least 2 hours.

For serving:

3 1/4 cups chicken broth**
1 1/2 cups uncooked brown rice
1 Tbsp olive oil
½ an English cucumber, sliced
Cilantro, chopped
Green onions
Sesame seeds

** Here in Canada, Campbell’s makes a “Thai” chicken broth, which is what we use for this. Regular chicken broth works just fine if you can’t get this, though!

To Assemble:

45 minutes before you want to serve it, cook the brown rice in the chicken broth.

When the rice is almost ready, use a slotted spoon to strain excess liquid off chicken (don’t throw out the marinade!), transferring chicken to a nonstick frying pan along with olive oil. Cook until browned, then add the leftover marinade and simmer for 2 minutes, or until chicken is cooked all the way through.

Divide rice among bowls. Top with cooked chicken, pickled veggies, cucumber, cilantro, and green onions. Drizzle with a little cooked marinade from the pan, sprinkle with sesame seeds, and serve immediately.

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Potluck DIY Sushi Party!

A few times over the past 8 years, we’ve hosted a – what we EVER so classily refer to as – “All You Can Stuff Sushi Potluck Party”. Twice, it’s been as my husband’s birthday party, and each time, I think to myself that I should blog this.

My husband’s birthday was this past week, which was a reminder that I was planning to blog his sushi party a YEAR ago. Whoops. At least I kept the information all this time … even if we once again forgot to take pictures as it was all happening. Again… whoops.

Anyway, apparently sushi rolling parties are actually becoming a THING now… though it was a new, unique idea back when we started. Boo, missed opportunity to be trend setters!

This party is a lot of fun to do, assuming you’re good with logistics. There’s a lot to juggle, but when it all comes together, it’s super rewarding.

First Off: Decide the Basics

We’ve now done this party a few different ways, and which way you plan to do it depends a lot on your friends, your finances, etc. Personally, I prefer one of the potluck methods … it just feels more social. Only you know your friends and what would work best for you, though!

1 – Guests Bring Items:

For this method, I do up a wish list of items, and divide it out among the people attending. I try to keep it even, that people are all bringing about the same value of items (Don’t stick one friend with bringing expensive fish, and ask for a single cucumber from another!). One thing to keep in mind when dividing out the list is who you are asking to bring what. Some people, I trust to know what a good avocado looks like, others… not so much! Another consideration is “Who lives near one of the few places to sell trustworthy sashimi grade fish?”.

2 – Guests Bring Items OR Contribute Money:

If you have a lot of friends that you may not trust so much to pick up certain items, this can be a good option. Some people get excited about showing up with a beautiful piece of salmon, for instance… while others would much rather just Paypal you a few bucks and have you do it.

3 – Guests Chip in Money:

The most recent time we hosted a sushi potluck party, we asked everyone which way they’d like to do this, and everyone decided that they’d like to just chip in. It was just before a busy con season, so it just ended up more efficient to have me do the shopping for it. Fair enough – everyone sent $10 per person via Paypal ahead of time.

4 – Not Potluck

You can, of course, always just straight up host the dinner, rather than do it as a potluck.

Next: Finalize a Guest List

Due to the nature of the party, it’s really important to have a solid guest count before you start shopping and prep work. In Minnesota, that can be pretty difficult with the popularity of the “Minnesota Decline” – putting a “Maybe” instead of a “no” when a guest knows they won’t be able to make it.

It’s important to give a deadline for RSVP, and request a solid Yes or No – Maybes should be counted as no. A lot of cost and planning goes into this, and you don’t want to be stuck doing extra work and/or extra purchasing if you don’t have to. Also, sushi leftovers do not exactly keep well!

Plan The Menu

No matter which way you’re doing the potluck, it’s best to wait until you have your guest list before actually planning your menu. The more people you have, the more selections you can add.

Additionally, consider your guests. Are some not sushi fans? You can add tempura vegetables, gyoza, chicken satay, etc as options. Are some vegetarians? Be sure to have extra veg options for filling the sushi. Anyone gluten-free? Be sure to have a bottle of GF soy sauce on hand.

As an example, our most recent Sushi Party menu was:

Appetizers:

Edamame
Gyoza
Chicken Satay

Sauces & Garnishes

Mango Sauce
Dynamite Sauce
Eel Sauce
Soy Sauce
Ponzu Sauce
Sesame Seeds
Black Sesame Seeds
Wasabi
Pickled Ginger

Beverage

Green Iced Tea with Lychee and Mandarin Orange

Dessert

Matcha Pavlova with Matcha Whipped Cream,
Honeydew, Lychee, and Mandarin Orange

Sushi Fixings

Nori
5 colours of Soy wrappers
Sushi Rice

Tuna
Salmon
Hamachi (Yellowtail)
Roasted Eel
Ebi (Shrimp)
“Crab” sticks

Spicy Salmon
Spicy “Crab”
Spicy Tuna

Tobiko
Masago

Cucumber
Avocado
Green Onions
Zucchini
Jalapeno
Sweet Potato
Mango

Recipe Links

Chicken Satay
Gyoza
Matcha Pavlova
Spicy Tuna Filling(Can be used with Salmon, etc)
Sushi Rice
Sushi Sauces – Dynamite, Eel, and Mango

Do Your Shopping List

Once you have your menu designed, go through and see what needs to be purchased as-is (the vegetables, which sauces, etc), and which you will be making at home.

Do up a list for the stand alone items, as well as the ingredients needed to make the other items. Also, make a list of non-food items you’ll need – party cups, paper plates, LOTS of chopsticks, little sauce cups for wasabi/soy sauce, napkins, etc.

Get a few sushi knives. They don’t have to be expensive – I bought a few of this one, on Amazon. Love it! (Cosplayers: It is GREAT for carving foam!)

You’re more than likely going to need to go to more than one place, so I like to divide the list out by the stores I’m going to. IN this case, it was one normal grocery store, one Asian specialty store, and a fish monger.

If you are having some or all of your guests bring items, let them know what they’re bringing about a week ahead of time.

Plan Your Time Line For Food Prep

Take a good look at your menu, and list out what needs to be done, and when. It’s best to do as much as you can ahead of time, but you also have to take into account that some items need certain timing. For instance, don’t buy your fish more than a day ahead of time, avocados will brown if you cut them up too early.

As an example, here is the time line for our most recent party (which started at lunch time):

Me Porter
2 Days Before Buy everything except fish
Make gyoza, freeze
The Day Before Make sushi sauces
Make gyoza sauce
Make satay dipping sauce
Marinate chicken satays
Buy fish
Bake the Pavlova
Tidy front and back yard
Hose down the outside tables
Morning of the Party Make sushi rice (How many batches?)
Cut green onions, jalapenos, cucumber, mango, zucchini
Slice fish, prepare “spicy” fillings, chill
Peel and slice sweet potato, cook, chill.
Strain off cans of Mandarin Oranges and Lychee, use strained syrup for making iced tea.
Put the table cloths out
Dishes
Wipe off countertops in kitchen
Set out: Wasabi, soy sauce, plates, chopsticks, cups, pickled ginger, nori
As People Are Arriving Cook gyozas
Steam edamame
Heat satay sauce
Prepare sushi wrappers
Cut avocado
Set out remaining sushi items
Grill Satays
During Party Make whipped cream
Cut up fruit, assemble pavlova
Enjoy yourself, birthday boy 🙂

Set Up

Set up will depend a lot on your home layout, and how many people are going to be making sushi with you.

For us, we set up two 8′ long banquet tables, with a couple chairs at each. Each place gets a sushi rolling station – sheets of parchment paper for rolling, nori, soy paper. In between each two seats gets a big bowl of sushi rice, with a measuring cup or scoop. Along the back of the table is where the ingredients get set up. Due to the number of ingredients used, it’s a cooperative effort – lots of passing involved! Each table also gets a couple little bowls of water, a cutting board, and a couple sushi knives.

How the ingredients are presented depends on the ingredient. Stable ingredients are out on plates. Raw fish is on plates, covered in plastic while not in use, resting on a big bowl of ice. Only a small amount of fish is out at any given time, and the plates are exchanged for fresh ones with new fish as they run out. Avocado is also served up a little at a time, to prevent browning.

In addition to the rolling tables, a counter in the kitchen is designated as the garnishing station. There, the sauces (dynamite sauce is in an ice bowl), wasabi, sesame seeds, etc are laid out, as well as plates, chop sticks, etc. Once done rolling and slicing their sushi, guests go to the kitchen to finish their sushi off. Plate in hand, they usually head out to the patio to mingle and eat, as the next round of guests sit down to roll their sushi.

Throughout the party, we refresh ingredient plates, etc, as guests roll more sushi as they’re ready. Eventually everyone gives up as the sushi coma sets in!

Sushi Rolling

I like to have pieces of parchment paper (you can use wax paper, if you prefer) on hand for rolling, rather than bamboo sheets. Logistically, it’s great for clean up, and I also find it easier for sushi beginners to work with.

A VERY early post (ie: excuse the poor photography!) on this blog – Spicy Tuna Maki – shows more or less how I roll sushi. We’ve since taken to having the rice go slightly over the far long edge of the nori, to form a bit of a lip to overlap the starting edge of the roll, if that makes sense.

How your guests roll their sushi will depend on their own experience/preference, the type of roll they’re making (rice in, or rice out), and the amount of ingredients they’re trying to cram in there. You will likely have some epic failures, so forks can come in handy!

It’s also a good idea to have at least one person on hand who knows what they’re doing, who can demonstrate and/or assist beginners.

Enjoy!

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

3 Sushi Sauce Recipes – Dynamite, Eel, and Mango

3 recipes posted in as many days! I’m on a roll!

In truth, the recipes I’m posting this week are all in lead-up to a big post I plan to make next week, which will be referring back to all of them. It’ll be a fun one! Anyway, *this* post is all about sushi sauce.

We love making sushi at home. While we do tend to stick to a certain few items (Tuna and/or salmon, usually with avocados, cucumber, and/or mango), sometimes we like to branch out and have a bit more fun with it – especially if we’re feeding more than just us.

These sauces are super quick and easy to make, and can make the spread a little more polished and impressive, when entertaining. While each has a roll or two that they’re traditionally served with, it can be fun to play around with, finding new roll combinations that taste amazing.

The Dynamite and Mango sauces are gluten free by default, to make gluten-free eel sauce, just be sure to use a gluten-free soy sauce.

Dynamite Sauce

This is a very versatile sauce. It’s a great drizzle for “spicy” rolls (and can be used to mix in with fish to make spicy filling), but is also great to give a kick to any roll

½ cup mayonnaise
2+ tbsp Sriracha hot sauce

Whisk together ingredients until well combined and uniform. Taste, add more Sriracha if you like. Chill until you’re ready to use it.

To serve, spoon sauce into a pastry bag or a sauce bottle (pictured). Cut the tip off the pastry bag (if applicable), squeeze sauce over prepared sushi, as desired.

*****

Mango Sauce

We love this one over tuna based rolls and vegetable based rolls in particular

1/3 cup rice vinegar
1/3 cup sugar
1/2 tsp salt
1 large ripe mango
2 Tbsp vegetable oil

In a small saucepan, whisk together vinegar, sugar, and salt. Bring just to a simmer over medium heat, whisking constantly until sugar is dissolved. Remove from heat, cool to room temperature.

Peel and seed the mango. Chop mango flesh into chunks, place into a blender with cooled vinegar-sugar mixture and vegetable oil. Blitz until very smooth, chill until you’re ready to use it.

To serve, spoon sauce into a pastry bag or a sauce bottle (pictured). Cut the tip off the pastry bag (if applicable), squeeze sauce over prepared sushi, as desired.

*****

Eel sauce

Traditionally used for eel rolls, this sauce is great on any roll that has a robust or complex flavour. For big fans of eel sauce, it works on almost anything – but can overpower the flavour on rolls with more mild fish

1/2 cup soy sauce
1/2 cup white sugar
1/2 cup mirin (Japanese sweet wine)

Combine all three ingredients in a small saucepan, whisk well. Bring to a boil over medium-high heat, reduce heat, and simmer gently until sauce volume has reduced to about 3/4 cup. (If you boil it hard, you will end up with a caramel, not a sauce!)

Remove from heat, allow to cool to room temperature. Once cooled, transfer to fridge and chill until you’re ready to use it.

To serve, spoon sauce into a pastry bag or a sauce bottle (pictured). Cut the tip off the pastry bag (if applicable), squeeze sauce over prepared sushi, as desired.

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Chicken Satay Recipe – Gluten Free

Chicken Satay is one of those dishes that is SO close to being gluten-free… but isn’t.

The soy sauce included in both marinade and dipping sauce renders restaurant satay inedible to most with gluten issues. It’s such a small thing, yet ends up meaning that most restaurant-made satay is off limits.

So, if you’ve got to make it at home, best start with an amazing recipe! This is one of the recipes from Beyond Flour 2.

“The chicken stays nice, tender, and juicy from this marinade, and the dipping sauce is perfect for it – It compliments the chicken so well, and is amazing on its own – I feel like I could just take a spoon and eat it by itself. I could live on this.” – my husband’s view on it.

The sauce can be made ahead, or just as you’re grilling the chicken. I like to serve the sauce hot, but it can also be served cool if you like – you’ll just want to thin it with a little extra chicken stock, as it thickens when cold.

Chicken Satay

Serves 2-4 people

2 lbs boneless skinless chicken breast

Marinade:

1 cup Coconut milk
2 Tbsp Olive oil
1 Tbsp Gluten-free soy sauce
1 Tbsp Lime juice
1 Tbsp Light brown sugar, packed
2 Garlic cloves, pressed or minced
1 tsp Curry powder
Salt and pepper

Sauce:

1 cup Coconut milk
1/2 cup Peanut butter
1/2 cup Chicken stock
1 Tbsp Lime juice
2 Tbsp Light brown sugar, packed
2 tsp Curry powder
2 tsp Gluten-free soy sauce
1 tsp Fish sauce
1 tsp Pepper flakes
1 Garlic clove, pressed or minced

Cut chicken breasts into relatively uniform strips, about 1.5″ across. Place in a bowl for marinating (Ideally with a lid), set aside.

Whisk together all marinade ingredients except salt and pepper, taste. Season with salt and pepper to your liking. Pour marinade over chicken strips, gently turning to coat well. Cover and refrigerate for at least 5 hours.

In a medium saucepan, whisk together all sauce ingredients. Bring just to a boil, turn heat down, and simmer for 5 minutes.

Soak wooden skewers in hot water for 30 minutes, before threading with chicken strips. Spray grill with nonstick spray, grill until cooked through- juices should run clear. Serve hot, with sauce

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Gyoza / Potstickers Recipe

Gyoza… what is there to say about gyoza?

Done right, these are supremely addictive. Yes, they’re supposed to be an appetizer, usually served 3-5 pieces per person… but I’ve lost count of how many times we’ve made a meal of them. (No, I’m not admitting to how many constitute a “meal”, either!). They’re ingredient-intensive and a bit of work, but SO worth it!

I love gyoza with a ton of flavour, so I developed this recipe with that in mind. The filling can be made a day ahead, just keep it well chilled. Finished gyoza can be frozen before frying/steaming – just be sure to allow them to thaw completely before cooking.

If you’re looking for a gluten-free recipe for Gyoza, look no further than my first gluten-free cookbook, Beyond Flour.

(Fun fact: The photos you’re looking at in this blog entry are actually of the gluten-free ones!).

Homemade Gyoza
Makes about 40

1/2 head Napa cabbage, finely shredded
1 tsp salt
1 1/2 lbs ground pork
1-2 Tbsp grated ginger
5 garlic cloves, pressed or minced
2 green onions, finely chopped
1-2 Tbsp sesame oil
1 tsp crushed chilies
1/2 tsp tsp sugar
1/2 lb raw shrimp, peeled, deveined and finely chopped/shredded
Gyoza/potsticker wrappers (about 40)
Sesame, olive, or vegetable oil

In a large mixing bowl, combine cabbage and salt, stirring to evenly distribute the salt. Allow to sit for 10-15 minutes – this will draw the moisture out of the cabbage. Once time is up, squeeze as much water out of the cabbage as you can, discarding the water. Place the squeezed cabbage back into the mixing bowl.

Add all remaining ingredients – aside from the wrappers and oil – to the bowl, and mix thoroughly. I like to use my hands for this – does a much better job of distributing everything than any mixing spoon will!

Cover and chill until ready to use.

To Assemble and Cook:

Roll filling into tight 1″ balls, placing one in the middle of each wrapper.

Use a finger/pastry brush dipped in water to moisten the edges of each wrapper. Fold the wrapper over the filling, creating a half circle. As you do this, try to push out as much of the air from the inside as possible – excess air can cause them to burst.

If you have a dumpling press, use it to seal and crimp the edges, or pleat the edges like this:



If you don’t have a dumpling press, you can fold and crimp the edges freehand. (It’s fussy though!)

Heat up 2 Tbsp vegetable, olive, or sesame oil in a frying pan – I prefer to use nonstick for this – and arrange a single layer of gyoza in the pan – not touching each other, frill side facing up. Cook until bottom side is nicely browned.

Alternatively: If you like your gyoza extra crispy, arrange them on their sides in the pan. Cook until the first side is nicely browned, flip and brown the other side before proceeding.

Once the bottom is browned to your liking, pour 1/3 cup of warm water into the pan, and quickly cover with a lid. Cook for 2-3 minutes without removing the lid.

After 2-3 minutes, remove the lid and allow Gyoza to continue cooking until all of the water has cooked off. Repeat in batches, as necessary.

Serve hot, with Gyoza sauce

Gyoza Sauce

1/2 cup Gyoza sauce
1/4 cup Rice vinegar
1 tsp crushed chilies

Stir ingredients together, refrigerate til serving.

Extra crispy – fried on both sides

Traditional – Fried on bottom

Gluten-Free Sesame Chicken Recipe

Saturday night, my laziness / beat-uppedness (That’s a word now. I say so.) ended up setting in motion the events that would soon result in the development of the BEST sesame chicken I’ve ever had in my whole life.

Chores, taking a friend for her VERY first experience at SR Harris (a local fabric warehouse… overwhelming experience!), writing, and a costumed appearance at a local comic & games store made for a very long day. When I finally got to sit down at the end of it all, my body and brain made a pact: I would NOT be getting up again in the forseeable future.

That made MAKING supper an impossibility. We decided to order in… which comes with its own set of issues, but hey… I didn’t even have to sit up. What I REALLY wanted was sesame chicken, but that wasn’t an option. Even if I could find a place that does it gluten-free, we don’t have anywhere GOOD in delivery range.

So, I “negotiated” with myself. Would settle for pizza, under the understanding that I’d MAKE sesame chicken the following day.

Unfortunately, I managed to wreck myself and my (non gluten-free) husband for all other sesame chicken, in the process. There are NO words for how much better this was, than anything we’ve ever had.

The sweetness and spice levels were perfect, the chicken was high quality and super juicy, and there wasn’t the “I think this may have been sitting for a few hours” texture.

SO good. If you’re a fan of sesame chicken, you need to make this ASAP. If you’re not GF yourself, you CAN substitute 1 1/2 cups of all purpose flour for the flours and corn starch in this recipe… but you’ll miss out on the flavour and texture.

As my husband posted on Facebook:

“This is amazing sesame chicken. Seriously, the best I’ve had. Absolutely delicious! Oh yeah, it’s gluten-free, but whatever. By that I mean that I have no real need to be gluten free, but this is amazing whether you are gluten-free or not!”

In particular – beyond the ridiculous sauce – he loved the crispiness of the batter, saying that it was crisp , but not crumbly, and stuck well to the chicken.

Enjoy!

PS: While this recipe isn’t in my upcoming gluten-free cookbook, “Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking“, if you or anyone you love is interested in gluten-free recipes… you should probably buy the book! Pre-orders open up in early August, be sure to subscribe to our email list for a reminder when the date gets here! (Over on the right menu bar!)

Gluten Free Sesame Chicken
Makes 4-6 servings

Oil for deep frying – we used vegetable oil

Batter:
3/4 cup garbanzo flour
1/2 cup corn starch
1/4 cup white rice flour
1/4 tsp baking powder
1 tsp salt
1 tsp sesame oil
1 cup water or chicken broth

Sauce:
1 cup chicken broth
1/2 cup packed brown sugar
2 Tbsp rice vinegar
2 Tbsp gluten-free soy sauce
1 Tbsp freshly grated ginger
2 cloves garlic
2 Tbsp corn starch
1 Tbsp sesame oil
1 tsp dried chilies / pepper flakes

Chicken:
4 large chicken breasts, trimmed and cut into chunks
1/4 cup additional garbanzo bean flour

2 Tbsp Sesame seeds

Start heating your oil to 375F – you’ll want at least 2-3″ of oil in your pot or deep fryer.

In a large bowl, combine flours, baking powder, salt, and sesame oil. Add water, stir well to form a thick batter. Allow batter to sit for 5 minutes or so, to soften the bean flour.

In a medium saucepan, whisk all sauce ingredients together until smooth. Heat over medium, simmer until it thickens slightly. Remove from heat, set aside while you fry the chicken.

Toss chicken chunks with additional garbanzo flour, then dredge in the batter. Carefully transfer battered chicken pieces to the preheated oil, cooking in batches. Fry for a few minutes on each side, until golden brown and cooked all the way through. Use a slotted metal spoon to transfer fried chicken to paper towels.

Once all chicken is fried, toss with sauce, sprinkle with sesame seeds, and serve immediately.

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How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

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Pepper Crusted Tuna with Wasabi Cream Sauce

This is such a simple recipe, but such an elegant taste and presentation.

We first had this at a now-defunct local restaurant… loved the idea, but the wasabi cream sauce had very little complexity to it, and almost no actual wasabi flavor. Of course, that just meant that we’d have to play with the idea, ourselves!

This is the resulting recipe, which we love. Truth be told, we use a bit more wasabi than listed here… but this is a good amount for *most* people.

Pepper Crusted Tuna with Wasabi Cream Sauce

2 Tbsp black peppercorns
1 tsp white peppercorns (optional)
2 Tbsp sesame seeds
1/2 tsp salt
4 Sashimi grade tuna steaks
1 Tbsp + wasabi powder*
2 Tbsp water *
2 tsp rice vinegar
1/2 tsp soy sauce
1 cup heavy whipping cream
2 Tbsp olive oil

In a spice grinder or with a mortar & pestle, grind peppercorns, sesame seeds, and salt together until it becomes a relatively fine powder. Spread mixture on a plate.

One at a time, press tuna steaks into the spice mixture, coating both sides. Use hands to press additional spice mixture into any areas missed, Set tuna steaks aside.

In a saucepan (NOT over heat!), whisk together wasabi powder and water until smooth, allow to sit for 5 minutes.

When 5 minutes have passed, whisk in rice vinegar, soy sauce, and heavy cream. Turn burner heat on to medium, heat sauce just to a simmer. Allow to simmer gently for 5 minutes, as you prepare the tuna steaks.

Heat olive oil in a nonstick fry pan or skillet. Gently transfer tuna steaks to the pan, leaving at least 1″ space between each. Cook for a minute and a half on the first side, then flip and cook a minute and a half on the second side. This will give you a nice rare tuna steak – cook for longer if you prefer it to be more cooked.

Slice tuna steaks, fan them out, and serve with wasabi cream sauce.

Enjoy!

* If you don’t have wasabi powder, use ~ 2 Tbsp prepared wasabi, omitting the water.

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Curried Shrimp Spring Rolls

Making spring rolls at home has become such second nature to us, that I was a little caught off guard recently. A friend – who’s no slouch in the kitchen, herself – expressed surprise at the idea of making homemade spring rolls.

… and then I remembered the first time I’d tried to make them. The rice paper was so thin and fragile, and I would break/rip it no matter what I did. Extremely frustrating experience, and it turned out the ugliest, least coherent rolls I’ve ever seen in my life.

That only lasted for one attempt, though. We went to a favorite Vietnamese restaurant shortly after that, and THAT is where I learned the secret. I asked the waiter what the difference was between their thick, stable rice paper spring roll wrappers, and the incredibly thin crap I was buying in the grocery store.

The answer? They used the exact same stuff I did.. but a double thickness of it!

From that day onward, spring rolls haven’t been a mystery or a frustration to us… and we can easily enjoy them at home!

Here’s hoping that the “secret” helps you as much as it did us!

Curried Shrimp Spring Rolls

1 package rice vermicelli
1 bunch cilantro, chopped
1 bunch mint, chopped
1 carrot, peeled
1 package bean sprouts
Green onions, sliced in half lengthwise (optional)
1/2 lb raw shrimp, shells and tails removed
1 Tbsp olive oil
1 tsp curry powder
1/4 – 1/2 tsp hot pepper flakes
Salt and pepper
1 package rice paper spring roll wrappers

Boil rice vermincelli for a few minutes, remove from heat and allow to soften to desired texture. Drain and allow to cool.

Mix cilantro and mint together, place in a small bowl.

Use a vegetable peeler to process the carrot down into long, thin strips. Place on a plate or work surface, along with bean sprouts and green onions. Set aside.

In a fry pan, saute shrimp in olive oil until shrimp is almost fully cooked. Sprinkle with curry and hot peppers, season with salt and pepper to taste. Saute until fully cooked, remove from heat.

Fill a large bowl with very hot water. Submerge one sheet of rice paper, then immediately submerge another one right on top of it. Wait 3 seconds, remove both sheets from water together, and smooth out on your clean work surface. While smoothing rice sheets out, be sure to push excess water out from between the sheets as you go.

Arrange a small handful of well drained, cooled vermicelli across the middle of the rice paper wrappers, leaving a couple of inches of wrapper on either end of the vermicelli pile.

Top with a small amount of bean sprouts

Sprinkle a little mint/cilantro mix over the bean sprouts, top with carrot pieces and shrimp.

Fold about 1/2 of the wrapper over the pile of filling, pulling it tightly against it. Fold one of the sides up over that fold.

Fold the other side over.

Holding the rice wrapper tightly against the filling, press to squeeze out any air that could be in with the filling, then tightly roll up the spring roll.

Repeat as necessary, serve with fish sauce.

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How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Singapore Mai Fun

Mei Fun? Mei Fan? Mai fan? Seems like there are a million ways to spell this, and I have NO idea which is right! I would guess “Mai Fun”, but the restaurant I usually order this at, it’s “Mai Fan”. Ack!

No matter how you spell it, this is my very favorite Asian takeout dish of all time. I’ll never forget the first time I had it – it was at a little restaurant called “Magic Wok” in St John’s Newfoundland, over a decade ago. I’d made the mistake of ordering it “hot”, and… I’ve never been in so much spice-related pain in my life. My mouth was burning, and I SWEAR my tears had fire in them, also. It took hours to dissipate.

… holy crap, was it EVER good, though!

From then on – til I moved to Minnesota, anyway – whenever, wherever I ordered it, I asked for “medium” heat. (In Minnesota, “hot” means something very different than the rest of the world, and you basically have to specify “Hot-hot, not “Minnesota hot”, LOL!). SO good.

Feeling too lazy to go out one day, I decided to make my own “wing it” version. While this won’t leave you in pain for hours, this version is full of flavor and sure to become a favorite for any fan of the dish.

Enjoy!

Singapore Mai Fan

1 package mai fan noodles
Pan spray
2 large eggs
1 Tbsp, plus 1/2 tsp hot curry powder – divided
pinch salt
2 Tbsp olive or vegetable oil, divided
1/2 – 1 lb boneless, skinless chicken breasts, cut into bute sized pieces
1/2 -1 lb lean pork, trimmed and cut into thin strips
1/2 lb raw shrimp, shells removed.
1 small onion, cut into strips
2-3 ribs celery, cut into thin slices on a diagonal
1 cup fresh bean sprouts
1 tsp+ dried hot pepper flakes
1/2 tsp ginger powder
1/2 cup chicken stock or broth
3 Tbsp soy sauce
1 tsp rice vinegar
1/2 tsp salt
3 green onions, sliced thin on a diagonal

Place mai fan noodles in a pot or heat safe bowl. Cover with very hot water, allow to soften for 10 minutes. Drain well, set aside.

Spray a LARGE pan (or wok) with pan spray. Whisk eggs, 1/2 tsp curry powder, and salt together. Pour into frying pan, cook until solid enough to flip. Flip, heat until cooked through. Transfer to a plate, cut into chunks.

Heat 1 Tbsp oil in frying pan. Cook the chicken and pork together, until almost cooked through. Add shrimp, cook just until shrimp is fully cooked (pink). Remove from heat, add to plate with egg.

Heat another 1 Tbsp oil in the frying pan. Saute onion and celery together for about 1 minute. Add bean spouts, remaining curry powder, hot pepper flakes, and ginger – toss to combine.

Add drained noodles, chicken stock, soy sauce, rice vinegar, and salt, toss to combine. Cook until almost all liquid is absorbed. Add egg, chicken, pork, and shrimp, continue cooking until everything is heated through and liquid is fully absorbed – about another minute. Remove from heat, stir in green onions, and serve hot!

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Gluten Free Spicy Orange Chicken

One of thing things that I miss most about my pre-gluten allergy days? Chinese takeout.

I KNOW. I’m sorry! Sometimes, you just need it, you know? So, I recently decided to craft a gluten free version of.. something.

What was I in the mood for, though? Sometimes, being able to make anything gets a bit daunting – so many options. General Tso’s? Kung Pao? I wanted something a bit spicy, but wasn’t quite sure which way I wanted to go.

In the end, I decided to wing it and came up with a spicy orange chicken… and it was DAMN good. Really hit the spot, and my full-gluten husband even preferred it to actual, non-gf takeout.

Score!

Gluten Free Spicy Orange Chicken

Oil for deep frying – we used vegetable oil

Batter:
1 1/4 cup garbanzo flour
1/4 cup white rice flour
1/4 tsp baking powder
1 tsp salt
1/2 tsp vegetable oil
1 cup water

Sauce:
Juice and zest of 2 oranges
2 Tbsp gluten free soy sauce
1 Tbsp freshly grated ginger
2-3 cloves garlic, pressed
1 tsp+ hot pepper flakes
1 Tbsp rice vinegar
1/2 cup honey
2 tsp corn starch

Chicken:
3 large chicken breasts, trimmed and cut into chunks
1/4 cup additional garbanzo bean flour

Start heating your oil to 375F – you’ll want at least 2-3″ of oil in your pot or deep fryer.

In a large bowl, combine flours, baking powder, salt, and vegetable oil. Add water, stir well to form a thick batter. All batter to sit for 5 minutes or so, to soften the bean flour.

In a medium saucepan, whisk all sauce ingredients together until smooth. Heat over medium, simmer until it thickens slightly. Remove from heat, set aside while you fry the chicken.

Toss chicken chunks with additional garbanzo flour, then dredge in the batter. Carefully transfer a few battered chicken pieces to the preheated oil. Fry for a few minutes on each side, until golden brown and cooked all the way through. Use a slotted metal spoon to transfer fried chicken to paper towels.

Once all chicken is fried, toss with spicy orange sauce, serve immediately.

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.