Korean-Style Chicken Noodle Bowl

I got this recipe out of Rachel Ray's magazine but had to tweak it a little. It was so yummy! I would definitely make this again!

2 ounces thin rice noodles, cooked according to package directions

(the original recipe calls for 1 pound whole wheat spaghetti)

Blend together and refrigerate an hour or two:

1-inch piece of fresh ginger, grated

2 large cloves garlic, grated

1/4 cup GF Soy Sauce or Tamari

3 Tbl honey or agave (I used Blue Agave)

2 Tbl GF Tomato Paste

2 Tbl rice wine vinegar (didn't have it, so I used 1 Tbl white vinegar and

1 Tbl white cooking wine)

1 Tbl sesame oil (didn't have it, so I used EVOO)

1 tsp hot sauce, such as sriracha (didn't have it, so I used 1/2 tsp red pepper flakes)

Stir-fry:

2 Tbl EVOO

1 pound skinless, boneless chicken breast cut in thin strips (I did chunks)

1/4 small cabbage, very thinly shredded

1/2 red bell pepper, thinly sliced

1 bunch scallions, thinly sliced on the diagonal (I only used about 3)

Heat oil and add chicken. Saute 3-4 minutes. Add cabbage and pepper. Saute 2-3 minutes. Add sauce. Saute 2 minutes. Add cooked noodles. Top with sesame seeds. Serve immediately. Says it makes 4 servings (probably because of the whole wheat pasta), but just 2 of us ate it all!

Top with sesame seeds for garnish.

Carrot Cake

This was a very different recipe from the norm. I was skeptical because it used "canned" carrots, but it was truly incredible!!! It's incredibly dense and moist and delectable!

1-1/2 cup oil

2 cups sugar

2 cups flour (gluten free)

4 eggs

2 tsp soda

2 tsp cinnamon

1/2 tsp salt

2 cans drained diced carrots

1 cup chopped walnuts or pecans

Combine all ingredients. Mix well. Pour into 9x13 inch pan and bake at 350 degrees for 45-50 minutes or until firm.

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Now I've also made this replacing one of the cans of carrots with a can of crushed, drained, pineapple and made them into cupcakes. Still great!

Shrimp Spring Rolls

3 carrots, peeled

2 green onions, slice in half

1/4 cup peanuts

5 medium shrimp

1/2 cucumber, peeled

6 mint leaves

6 basil leaves

1/2 tsp salt

1/2 cup cooked thin rice noodles

6 sheets of rice paper

Sweet Chili Sauce

Place rice noodles in boiling water. Remove from heat immediately and soak until softened. Set aside. Place remaining ingredients (except rice paper) in food processor. Pulse until veggies are chopped fine. Soak rice paper in water until soft. Immediately fill with 1/4 cup of veggies and a few rice noodles. Wrap by rolling and folding ends in. Serve with peanut sauce and sweet chili sauce.

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I recommend you go to a Chinese market to purchase the sauce, rice noodles and rice paper. You get more for your buck! You can get it at most supermarkets as well.

Spinach and Mushroom Pasta

1/2 sweet onion, diced

1 - 1/2 cups baby bella mushrooms, sliced

2 cloves garlic, grated

1 - 1/2 cups frozen, thawed, rinsed, squeezed dry

2 Tbl EVOO

1 cup white cooking wine

1 tsp sea salt

1/2 tsp white pepper

1 Tbl Agave nectar

1 - 1/2 cups soy sour cream (or the real stuff)

GF Pasta (or the real stuff), cooked

Macaroni or Rigatoni

1/2 cup toasted slivered almonds (or pine nuts would be good)

Parmesan cheese, grated

Saute onion, mushrooms, garlic in oil for a few minutes. Add spinach and wine. Simmer until wine has reduced to almost gone. Add sour cream and spices and agave. Add cooked pasta. Top with almonds and grated parmesan cheese.

(note: you could use the sauce as a topping.)

Creamed Onion and Artichoke Pasta

1 onion, sliced

1 small can or bottle of non-marinated artichokes, sliced

1 cup sliced mushrooms

1/4 cup fresh basil, cut up

1 Tbl Olive oil

2 Tbl capers

1 cup cream

2 Tbl Dijon mustard

1/4 cup white cooking wine

1 Tbl butter

Brown Rice Spaghetti Pasta, cooked

Saute onion, artichokes, mushrooms, and basil in oil for 5 minutes or so. Add cooking wine, cream, mustard and butter. Simmer 5 minutes, stirring occasionally. Add capers and let heat for a few minutes. Pour over pasta.

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I bought an onion and some mushrooms to put on my pasta and it escalated into this recipe as I found things in my cupboard and refrigerator! It turned out so good! I still think sundried tomatoes and/or garlic sounds good in this as well!

Sweet Potato Pancakes

1 large Yam (baked, cooled, mashed)

2 cups GF flour (add xanthum gum if needed)

2 eggs

1 Tbl. baking powder

1 Tbl. oil

2 Tbl. brown sugar

1 tsp. pumpkin pie spice

1 cup or more liquid (soy milk, 7-up, almond milk, etc.)

Combine and let set for 15 minutes. Bake on 300 degree griddle.