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!