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Korean BBQ Beef Vegetable Stir Fry

Pumpkin Cheesecake with Almond Crumb Crust

Prep time

10 mins

Cook time

20 mins

Total time

30 mins

Author: Lyndsay Baker

Recipe type: Stir fry

Cuisine: Korean

Serves: serves 4

Ingredients

2 Large Steaks Thinly Sliced or 1 Package of Stir Fry Beef
1 Small White Onion
½ of a Head of Cauliflower
10 Asparagus Spears
10 White Mushrooms
1 Red Pepper
2 Carrots
1 - 355 ml Bottle of VH Korean BBQ Stir Fry Sauce
2 Cups of Prepared Rice or Rice Noodle

Instructions

Marinate the beef in ½ of a cup of Korean BBQ Sauce, for at least 1 hour or if you have time, in the fridge overnight. (If you're in a rush you can skip the marinating and just add the whole bottle of Korean Bbq at the end)
Dice, then set aside the onion, cauliflower, asparagus, mushrooms, red pepper and carrots.
In a large frying pan or Wok over medium/high heat, sear the beef until ¾ of the way cooked. Turn the heat down to medium, then add the chopped vegetables.
Add the rest of the bottle of korean bbq stir fry sauce. Mix until well combined, then let simmer for 5- 10 minutes.
Serve on top of the prepared rice or rice noodle.
This Korean BBQ Beef Vegetable Stir Fry serves Four People.

Rice Crispy Caramilk Bars

June 2, 2015 by officially gluten free 19 Comments

Rice Crispy Caramilk Bars

These Gluten Free Rice Crispy Caramilk Bars are a delicious Brown Rice, Rice Crispy Treat stuffed with Caramilk Chocolate Bars and smothered in Chocolate. They’re more fun than a regular rice crispy treat and are still really easy to make. They taste so good, they have me wondering, what else could I stuff into them. I think I’ll try Three Musketeers, Reece’s Peanut Butter Cups or Skor next time I make them.

f you’re looking for another Easy and Delicious Gluten Free Dessert, Try this Baked Apple Fritter Recipe.

Ingredients

2 1/2 Tbsp Butter

50 Large Marshmallows

6 Cups (Gluten Free) Rice Crispies

2 Caramilk Chocolate Bars

1 Cup Chocolate Chips

Directions

1. Grease a 9″ x 9″ pan with 1/2 Tbsp of butter.

2. Melt the chocolate chips in a double boiler. I use a metal or glass bowl on top of a pot of boiling water. Or you can melt in the microwave, in a microwave safe bowl for 30 seconds at a time stirring the chocolate each time.

2.In a large pot over medium – low heat, melt 2 Tbsp of butter. Use a spatula and cover the sides of the pot with the butter.

3. Add the Marshmallows to the pot and stir until completely melted. Add the rice crispies 2 cups at a time and stir until completely combined.

4. Press 1/2 of the marshmallow rice crispy mixture into the bottom of your pan. Break the Caramilk bars into pieces, then press the pieces into the rice crispies about 1 inch apart. Cover with remaining marshmallow rice crispy mixture and press down with wet fingers or a spoon, until flat.

5. Pour the melted chocolate over the marshmallow and rice crispies. Use a spatula to smooth out the chocolate.

6. Place the bars into the fridge for at least 1 hour. Then cut into slices.

If you liked this recipes for Rice Crispy Caramilk Bars, then you may also like these recipes for:

Gluten Free White Chocolate Pistachio Cookies

Gluten Free Double Chocolate Muffins

No Bake Almond and Toffee Squares

Marshmallow Peppermint Patties

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Rice Crispy Caramilk Bars

Oven Baked Coconut Shrimp

Prep time

10 mins

Cook time

10 mins

Total time

20 mins

Author: Lyndsay Baker

Recipe type: Dessert

Ingredients

2½ Tbsp Butter
50 Large Marshmallows
6 Cups (Gluten Free) Rice Crispies
2 Caramilk Chocolate Bars
1 Cup Chocolate Chips

Instructions

Grease a 9" x 9" pan with ½ Tbsp of butter.
Melt the chocolate chips in a double boiler. I use a metal or glass bowl on top of a pot of boiling water. Or you can melt in the microwave, in a microwave safe bowl for 30 seconds at a time stirring the chocolate each time.
In a large pot over medium - low heat, melt 2 Tbsp of butter. Use a spatula and cover the sides of the pot with the butter.
Add the Marshmallows to the pot and stir until completely melted. Add the rice crispies 2 cups at a time and stir until completely combined.
Press ½ of the marshmallow rice crispy mixture into the bottom of your pan. Break the Caramilk bars into pieces, then press the pieces into the rice crispies about 1 inch apart. Cover with remaining marshmallow rice crispy mixture and press down with wet fingers or a spoon, until flat.
Pour the melted chocolate over the marshmallow and rice crispies. Use a spatula to smooth out the chocolate.
Place the bars into the fridge for at least 1 hour. Then cut into slices.

Turkey Chili

June 1, 2015 by officially gluten free 3 Comments

Turkey Chili

Have you tried Turkey Chili yet? It tastes just as good (maybe better) as Chili made with Ground Beef but is much leaner. It’s a great way to get your protein without the extra fat and it’s loaded with fiber from the beans. Which is one of the reasons I make this Turkey Chili so often. I need all the extra fiber I can get.

This Gluten Free Turkey Chili is made with Black Beans and Corn and has just a hint of sweetness from the Maple Baked Beans. The recipe calls for Onion, Mushrooms and Zucchini but you could also add Green or Red Peppers or Celery. I use Canned Tomatoes and Beans but you could use Dried Beans and Fresh Tomatoes if you prefer. Make sure to soak the dried beans in water over night before using them.

Gluten Free Turkey Chili

Ingredients

1 Package of Ground Turkey

10 Mushrooms

1 White Onion

1 Zucchini

1 Can Diced Tomato

1 Can Kidney Beans

1 Can Maple Baked Beans

1 Can Black Beans

1 Small Can of Tomato Paste

1 1/2 Cups Corn

2 Tbsp Cumin

1 Tbsp Dried Basil

1 Tsp Paprika

1 Tsp Chili Powder (optional, this will add a little heat. Add double for a lot of heat.)

1 Tsp Pepper

Directions

1. In a large pot, over medium heat, fry the turkey until fully cooked.

2. Chop the onion, mushrooms and zucchini and add to the pot. Cook for 5 to 10 minutes.

3. Add the can tomato to the pot. Drain and rinse the kidney and black beans, then add them as well. Add the baked beans and tomato paste, then the corn. Stir until well combined.

4. Add the cumin, basil, paprika, chili powder and pepper. ( Add Salt to taste, the canned tomato can be salty so you may not need to add any)

5. Cook on low for 1 hour, stirring throughout or transfer the chili to your slow cooker and cook on low for 4 – 6 hours.

6. (Optional) Garnish with sour cream and chopped fresh basil.

If you liked this Gluten Free recipe for Turkey Chili, you may also like these recipes for

BLT Potato Skins,

Vegetable Borscht

Chicken Zoodle Soup

Butter Chicken Meatballs

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Gluten Free Turkey Chili

Gluten Free Turkey ChiliGluten Free Turkey ChiliTurkey Chili

Sauteed Shrimp and Artichokes

Prep time

10 mins

Cook time

4 hours

Total time

4 hours 10 mins

Author: Lyndsay Baker

Recipe type: Turkey Chili

Serves: 1 batch

Ingredients

1 Package of Ground Turkey
10 Mushrooms
1 White Onion
1 Zucchini
1 Can Diced Tomato
1 Can Kidney Beans
1 Can Maple Baked Beans
1 Can Black Beans
1 Small Can of Tomato Paste
1½ Cups Corn
2 Tbsp Cumin
1 Tbsp Dried Basil
1 Tsp Paprika
1 Tsp Chili Powder (optional, this will add a little heat. Add double for a lot of heat.)
1 Tsp Pepper

Instructions

In a large pot, over medium heat, fry the turkey until fully cooked.
Chop the onion, mushrooms and zucchini and add to the pot. Cook for 5 to 10 minutes.
Add the can tomato to the pot. Drain and rinse the kidney and black beans, then add them as well. Add the baked beans and tomato paste, then the corn. Stir until well combined.
Add the cumin, basil, paprika, chili powder and pepper. ( Add Salt to taste, the canned tomato can be salty so you may not need to add any)
Cook on low for 1 hour, stirring throughout or transfer the chili to your slow cooker and cook on low for 4 - 6 hours.
(Optional) Garnish with sour cream and chopped fresh basil.

Fish Tacos

May 8, 2015 by officially gluten free Leave a Comment

Fish Tacos

These Gluten Free Fish Tacos are made with Pickerel, Mango Chutney, Coleslaw, Corn Tortillas and a squeeze of Lime. You don’t have to use Pickerel, any kind of fish will do. You can also use store bought coleslaw instead, if you prefer. Make sure your taco shells are gluten free, some are made with wheat flour. This is a really easy recipe and who doesn’t love Fish Tacos?

Ingredients

5 Large Pieces of Fish

1 Tbsp Butter

1 Mango

1/2 Cup White Sugar

1/2 of a Small Head of Green Cabbage

1/2 of a Small Head of Purple Cabbage

1 Carrot

1/2 Cup Mayonnaise

1 Tbsp White Sugar

1 Tbsp Vinegar

8 – 10 Gluten Free Corn Tortillas or Taco Shells

2 Limes

Directions

1. Peel and dice the mango. Then cook in a small pot over low heat with sugar, for 20 – 30 minutes or until it thickens. Make sure to stir it frequently.

2. Thinly slice the red and green cabbage and place into a large bowl. Peel and thinly slice the carrot, then add to the bowl. In a separate bowl mix the mayonnaise, sugar and vinegar until well blended. Pour over the cabbage mixture then mix until its completely covered.

3. Season the fish with salt and pepper, then cook in the butter, in a frying pan over medium heat.

4. Fill the Taco Shells with a small amount of each of the ingredients then serve with a slice of lime.

If you enjoyed this easy Gluten Free Recipe for Fish Tacos, then you may also like these recipes for:

Cucumber Gravlax

Crab Stuffed Mushrooms

Mango Salad Rolls

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Sausage and Sauerkraut Spring Rolls

April 30, 2014 by officially gluten free 13 Comments

Sausage and Sauerkraut Spring Rolls

These Simple but extremely Flavorful Crispy Gluten Free Sausage and Sauerkraut Spring Rolls are Oven Baked. They’re inspired by Sauerkraut Perogies, which is my favourite kind of Perogie. My mother in law makes them every year at Thanksgiving. But of course I can’t eat them because they’re made with Gluten. So to make myself feel better I make these delicious Gluten Free Sausage and Sauerkraut Spring Rolls. They’re way easier to make than a traditional perogie and I think they taste just as good. They’re made with rice paper instead of a traditional eggroll wrapper. Another delicious recipe made with rice paper is this Baked Apple Pie Rice Paper Rolls.

Serve with Sour Cream.

Ingredients

1 500g Pkg of Italian Sausage

2 Cups Sauerkraut

1/2 White Onion

Rice Paper

1 – 2 Tbsp Olive Oil

Directions

1. In a large pan, fry the sausage. Remove from the casing before cooking, if you’re not using ground sausage. Once the sausage is fully cooked, mince, then add the onion. Cook for a few minutes, then add the sauerkraut. Mix well then let simmer on low for 15 – 20 minutes.

2. Pre Heat oven to 425 F.

3. Fill a large bowl half way with water. Let the rice paper soak, a few at a time. Once the rice paper is soft enough, place onto the counter. Put 3 Tbsp (for large rice paper rolls) or 1 Tbsp (for small), of the sauerkraut mixture onto the center of the rolls. Fold in the sides first, then tightly roll up from the bottom, making a cylinder shape.

4. Place onto a parchment paper lined baking sheet. Brush each one generously with oil. Bake for 35 – 40 minutes, turning a few times throughout.

If you like this recipe for Sausage and Sauerkraut Spring Rolls you may also like these recipes for

Gluten Free Raspberry Waffles

Gluten Free Pizza Crust

Everything Mashed Potato Flatbread

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Gluten Free Perogies

March 3, 2014 by officially gluten free 29 Comments

Gluten Free Perogies

These Gluten Free Perogies (or Pierogi) taste just like regular Perogies. They’re Easy-to-Make and are a great Gluten Free Side Dish for Large Family Dinners, like Christmas or Thanksgiving. There are so many different ways to make Perogies. A few of my favorite ways are to add Ground Sausage or Chopped Crispy Bacon or for something Sweet I like to add Blueberry or Apple Pie Filling instead of the potato mixture. Another of my favorites is the Sausage and Sauerkraut Perogie, where you fry up some sausage and sauerkraut with some onion. They can be deepfried or cooked in a frying pan. Either way they’re sure to impress.

How to Make Gluten Free Perogies

In a large mixing bowl, mix sour cream, rice flour, corn starch and salt until a smooth dough forms. Add 1 or 2 Tbsp more of sour cream or rice flour if needed. Cover the dough and place in the fridge for 1/2 an hour.

Roll out 1/2 of the dough at a time onto a (rice) floured counter top, with a lightly (rice) floured rolling pin. Using a round cookie cutter or glass cup, cut out circles. If the dough breaks, just press it back together with your fingers. Place 1 Tsp of the potato mixture onto each of the dough circles. Fold the circle in half, then press the edges closed making sure to seal all sides.

Peal, cut and boil the potatoes. Then strain, mash and add milk and 1 Tbsp of butter. Dice then fry onion in the remaining butter. Add the cooked onions and cheese to the mashed potatoes, add salt and pepper to taste. Stir well with a stiff spoon until the mixture is somewhat smooth. Set aside to cool.

Place the gluten free perogies onto a lined or lightly (rice) floured cookie sheet or plate. Cover and place in the fridge for 1/2 hour.

Fill a large pot half full with water, bring to boil. Add the gluten free perogies a few at a time and boil until they start to float off the bottom, about 3-5 minutes. Carefully transfer to a frying pan and fry in butter or oil until browned. Flip them half way.

Gluten Free Perogies (Pierogi)

The Gluten Free Perogies Dough is more delicate than traditional Perogie Dough. If the dough breaks just press it back together with your fingers. It helps to keep the dough covered at all times. Also don’t use too much flour when rolling the dough out. This will help keep the dough from drying out, which will help keep it from cracking.

One of the reasons that I use rice flour in most of my recipes is because its so inexpensive. You can find it for $1.00 a bag at Asian Supermarkets or in the import sections at Larger Grocery Stores. It’s also very versatile and doesn’t have a weird after taste like a lot of other gluten free flours do.

This fantastic dough can be used for a number of other things besides Gluten Free Perogies. I used it make Gluten Free Two Bite Pizza Pops as well. What kind of filling is your favorite?

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Gluten Free Perogies

“These Gluten Free Perogies (or Pierogi) taste just like regular Perogies. They’re Easy-to-Make and are a great Gluten Free Side Dish for Large Family Dinners, like Christmas or Thanksgiving. There are so many different ways to make Perogies. “

Ingredients

For the Dough:

1/2 Cup Sour Cream

1 Cup Rice Flour

1/2 Cup Corn Starch

1/2 Tsp Salt

For the Filling:

2 Large White Potatoes

1/2 of a White Onion

2 Tbsp Butter

1/4 Cup Milk

1 Cup Shredded Cheddar Cheese

Salt and Pepper

Directions

1. In a large mixing bowl, mix sour cream, rice flour, corn starch and salt until a smooth dough forms. Add 1 or 2 Tbsp more of sour cream or rice flour if needed.

2. Cover the dough and place in the fridge for 1/2 an hour.

3. Peal, cut and boil the potatoes. Then strain, mash and add milk and 1 Tbsp of butter.

4. Dice then fry onion in the remaining butter.

5. Add the cooked onions and cheese to the mashed potatoes, add salt and pepper to taste. Stir well with a stiff spoon until the mixture is somewhat smooth. Set aside to cool.

6. Roll out 1/2 of the dough at a time onto a (rice) floured counter top, with a lightly (rice) floured rolling pin. Using a round cookie cutter or glass cup, cut out circles. If the dough breaks, just press it back together with your fingers.

7. Place 1 Tsp of the potato mixture onto each of the dough circles. Fold the circle in half, then press the edges closed making sure to seal all sides.

8. Place the gluten free perogies onto a lined or lightly (rice) floured cookie sheet or plate. Cover and place in the fridge for 1/2 hour.

9. Fill a large pot half full with water, bring to boil.

10. Add the gluten free preogies a few at a time and boil until they start to float off the bottom, about 3-5 minutes.

11. Carefully transfer to a frying pan and fry in butter or oil until browned. Flip them half way.

12. Serve with a side of sour cream.

Recipe Note:

– The perogies are very delicate. You can skip boiling them and just fry them instead if you find it easier.

– Gluten Free Perogies can be made ahead of time and frozen. Lay them out flat and uncooked before freezing. Drop the frozen gluten free perogies into boiling water the same way.

– Potato or Tapioca Starch can be used in place of the Corn Starch if needed.

– Xanthan gum can be used in the dough if desired. It will help the dough stick together a bit better. Use 1/2 a tsp if you prefer to add it.

– Rice Flour can vary from brand to brand. I’ve found that measurements can be different depending on the brand you’re using. The Thai brand which has red writing on the bag tends to be ground finer and can take more than the Indian rice flour that I get at Superstore. Both brands work wonderfully but there is a slight difference in the measurements, as I mentioned. Because of this, I like to add the flour a little a time until the consistency is right.

This recipe makes 24 Gluten Free Perogies.

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Gluten Free Perogies (Pierogi)

5.0 from 1 reviews

Gluten Free Perogies