Monday, February 4, 2013

GF Dinners Main Dish Meal Plan - Week 3

PF Changs Mongolian Beef
This recipe deserved all five stars that it received from its reviewers.  I substituted out the brown sugar with honey just because and it was awesome!!!!

Rotisserie Style Chicken in the Oven
This is a perfect recipe if you don't have one of those Showtime Rotissere machines for the home.  It was flavorful and very, very moist.  It was gone in minutes!

Guy's Righteous Ribs
These were crazy good!  I used my favorite BBQ sauce but he his Guy's Firecracker BBQ Sauce, looks amazingly spicy and delicious!

Broccoli and Cheddar Soup
This recipe is amazingly good for such few ingredients.  I use Daiya cheese instead of dairy cheese.  I also add chopped onion,  and instead of canned tomatoes and chilies, I use fresh chopped tomatoes instead.  Just a note here, this is a thin soup, but it is really delicious!

Mexican Casserole
This is another Weight Watchers meal and it is awesome!  I assembled these casseroles in small loaf pans and froze them for later use.  They freeze and reheat well.  I used my dairy cheese substitute and dairy free sour cream.  These really are great freezer meals.  I reheat them at 375˚F for 1 hour if you are going directly from freezer to oven.

   Asian Beef Skewers
   These are awesome!  Food is always fun-er on a stick.  Serve these with a side of rice and veggies        and you are good to go!   For hoisin sauce use this recipe:


4 Tbsp gluten free soy sauce
(you can use my Soy Free Gluten Free Soy Sauce or 
Coconut Secret Raw Organic Vegan Coconut Aminos )
2 Tbsp black bean paste
1/2 tsp garlic powder
1/2 tsp Tahini
2 Tbsp brown sugar
1 Tbsp molasses
2 tsp rice vinegar
2 tsp sesame oil
Hot sauce, Sriracha Hot Chili Sauce, or Chinese Red Pepper, add to taste


Mix all ingredients together and pour in a jar and store in the refrigerator.

Friday, February 1, 2013

Corn Free, Soy Free Worcestershire Sauce

This recipe is adapted from

I haven't had worcestershire sauce in ages because of the distilled vinegar which is derived from corn.  We also try to avoid soy when can.  So with just a few tweaks, this recipe fits the bill!

If you can't find tamarind paste use 1/4 cup lime juice mixed with 2 tsp of molasses or brown sugar.

2 cup of rice or apple cider vinegar
1/2 cup of molasses
1/2 cup of Coconut Aminos,or Liquid Aminos
1/4 cup tamarind paste
3 Tbsp yellow mustard seeds
3 Tbsp kosher salt
1 Tbsp whole peppercorns
1 tsp whole cloves
1/2 tsp curry powder
5 cardamon pods, smashed
4 chilies de arbol or cayenne peppers, chopped
2 garlic cloves smashed
1 anchovy, chopped
1 yellow onion, chopped
1 (1/2-inch) piece of ginger, peeled and crushed
1/2 cup sugar

In a medium saucepan, combine all the ingredients except for the sugar.
Bring to a boil, then reduce heat and simmer for 10 minutes.
Meanwhile, in a skillet, cook the sugar over medium heat for approximately 5 minutes.  This will caramelize the sugar.
Whisk in caramelized sugar to the mixture until combined.
Let simmer for 5 minutes.
Let cool.  Pour into quart canning jar and refrigerate for three weeks before using.  
After three weeks your sauce is ready to be strained and refrigerated up to 8 months.