Tag: gluten free

Gooey Chocolate Chip Cookies

My favorite cookie is not the Chocolate Chip Cookie. Actually, for years I would not eat them. Seriously, I did not like the bitter tasting chocolate that people used in them. Then one day I discovered MILK chocolate, chocolate chips. LIFE CHANGING! And then I found out I couldn’t have milk… BUT Mr. Wonderful’s favorite cookie is the Chocolate Chip Cookie. (Actually it is any cookie without raisins.)

I stopped buying wheat flours a couple of years ago, and since moving wheat has only entered the house through “processed” foods (wheat bread for the boys, cereals, and the occasional box of crackers). It really is to help me, because as much as I know I can not handle wheat/gluten containing foods, I have no willpower. So even when Mr. Wonderful wants to make cookies, he is usually dumbfounded or annoyed he can’t read my chicken scratch recipe book.

I came home from something and caught him trying to make these cookies. It was cute, but he was flustered. His main issue was we didn’t have any “normal” four in the house.

This recipe, I *thought* was ready months ago, but it was lacking reproducibility. Which is extremely important. If I couldn’t get the cookies to turn out every time, HOW IN THE WORLD would you!?!?!

What I found it came down to was temperature.

If my kitchen was too hot, they turned out one way.

If it was cool, another.

IT WAS FRUSTRATING!

Trying to solve the problem, I found that I was going to have to do something I hate, using a special flour blend. Because, sometime the cookies, need just a little bit more and sometimes just a little bit less. I thought refrigerating the dough would help, and it doesn’t always. But feel free to chill the dough!

I hate it when you see something on Pintrest, and you look at the recipe and it uses some store bought blend. I do not use those or buy them. They are expensive and honestly it is more cost effective to buy individual flours.

This recipe uses a SIMPLE blend, that I think will change how you make gluten free pastries.

I know some people have a hard time finding speciality flours, but I have a tip for you. GO TO YOUR LOCAL ASIAN MARKET! One. They will have all three of the flours this recipe calls for: millet, potato starch, and tapioca flour/starch. Two. They have the cheapest prices on these flours.

A couple of notes on this recipe, first, you MUST mix the xanthan gum into the fat. If you don’t they will be crumbly.

Second, don’t add all the flours at once. Add about 2 2/3 cup and see if you need more. Sticky dough needs more flour. if you need to add more, than the blend you made, just mix equal amounts of the three flours and add about a tablespoon of the mixer at a time until you get the right consistency. Cookies with too much flour will be dry, and taste overly floury.

Gooey Chocolate Chip Cookies
 
Print
Prep time
Cook time
Total time
 
Gluten free cookies that are soft, chewy, and everything you miss about "real" cookies
Ashley Teare:
Recipe type: Dessert
Cuisine: American
Serves: 3 dozen
Ingredients
  • ½ cup (113 g) Room temperature shortening
  • ½ cup (113 g) white sugar
  • ½ cup PACKED (190 g) light brown sugar
  • ½ tsp xanthan gum
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1 cup (147 g) millet flour
  • 1 cup (190 g) Potato starch (*NOT potato FLOUR)
  • 1 cup (130 g) tapioca flour/starch
  • 1 tsp baking soda
  • 1 tsp sea salt
  • ½ tsp cream of tartar
  • 10-12 oz bag of chocolate chips
Directions
  1. Preheat the oven to 350 degrees.
  2. In a large mixing bowl, cream together the shortening, sugars, and xanthan gum until fluffy.
  3. Stir in the vanilla and eggs until well combined.
  4. In a medium mixing bowl whisk together the millet flour, and starches until well combined.
  5. In a small bowl mix together the soda, salt, and tartar.
  6. Add about half of the flour to the fat, sugar, and egg mixture, along with all of the soda, tarter and salt. Stir, adding the remaining flour until the dough is no longer sticky.
  7. Stir in, by hand, chocolate chips.
  8. Bake at 350 degrees for about 10 minutes rotating after about 8 minutes.
Notes
1) Xanthan gum must be added to the fat otherwise you will have crumbly cookies.
2) 3 cups of the flour blend, should be more than enough. If you are above sea level you might need more. The blend is easy to adjust, by adding equal portions of each flour. Need an extra cup, mix together an additional ⅓ cup of the three flour and starches.
3) If you aren't sure you need more flour, bake a couple, if they spread, you need more flour.

 

 

 

Fermenting and Whole30

We are EIGHT days from January being over and we are ready. I have being doing Whole30 this month with a tight budget, but it is going well. I have had plenty of “I am giving up” moments but thanks to my friend’s support group, they have helped give me that extra push. Plus Mr. Wonderful has helped a lot!

A couple of weeks ago we got some cabbage, and it’s not something we normally have so I was looking for some things to do with it. Then I remembered that sauerkraut is fermented cabbage and when it is raw it has tons of gut health probiotics. So I made some with the help of my helper!

Then I got adventurous and made a mexican taco topping inspired vegetable ferment. If it works, I will share that one later.

I used to ferment wheat for bread and other things, think sourdough starter. It was a lot of work, and I had problems, but it is something I want to do more of. I think this summer I might bring that back.

One of the great things about fermenting is that it is doesn’t require any new equipment. Most home cooks have a glass jar, knife, salt, and a something to smash down the vegetables. I am looking forward to some probiotic full vegetables.

Whole30 Pork Sausage

I am doing another round of Whole30, this round I am doing with some friends. Well, we are spread all over the place, but we are doing it together. It is really fun to be able to share with the others.

This is not my first Whole30, nor my first January Whole30. One thing that I have noticed with Whole30, is that there are THOUSANDS of recipes. Of those thousands of recipes, most of them call for some random hard to find, unicorn ingredient.

SERIOUSLY!?! Isn’t Whole30 about eating real food, and making real food accessible to busy people? So why does your recipe call for salt mined by virgin unicorn breeders?

This has been something that has been frustrating for me. I find a recipe, it sound delicious, but it calls for some ingredient, that I can not find or is only available at speciality places. I am not one to order or drive hours away to get the one ingredient. So I just don’t make the recipe.

When I am not Whole30-ing, I will play with the recipe, maybe use a similar, yet not compliant ingredient in place of the specialty. One of these experiments lead me to make my own complaint substitute. AND IT IS DELISH!

I really enjoy spicy foods, so this pork sausage has a bit of a kick (I think it could use more, but Mr. Wonderful says it is hot enough). It is great for Italian dishes or with just some sauted zucchini or carrots. Plus, since ground pork is cheaper than pre-made sausages, it is cheaper! So save a little and try this!

Note: I use a mortar and pestle to grind up the fennel seeds. Mr. Wonderful does not like fennel, but if I grind it up, he doesn’t notice it. You can leave it whole if you wish.


Whole30 Pork Sausage
 
Print
Prep time
Cook time
Total time
 
In need of a simple sausage recipe for a Whole30 meal? Try this pork sausage.
Ashley Teare:
Serves: 2 pounds
Ingredients
  • 2 lbs ground pork
  • Spice Mix:
  • 1 tsp Italian Seasoning (OR ½ tsp basil, ½ tsp oregano)
  • 2 tsp Fennel seeds, crushed
  • 2 tsp sea salt
  • 1 tsp paprika
  • 1 tsp garlic granules
  • 1 tsp black pepper
  • 1 tsp Red Pepper Flakes
  • ½ tsp onion powder
  • ½ tsp parsley
Directions
  1. In a small bowl, stir together the spice mix.
  2. In a large mixing bowl sprinkle over the spice mixer and mix until well combined.
  3. Divide into 1 pound portions, use or freeze.
  4. To brown: Over medium heat cook, using the back of a spoon to break up. Cook until no pink remains.

 

Perfect Hamburgers and Ketchup-Whole 30!

I love hamburgers. To me they are the the epitome of summer; grilling, summer nights outside, enjoying family and friends.

buger-ketchup-title

In Texas, summer lasts almost all year round, so having potato salad a burgers for dinner didn’t seem strange on a hot November night (High of 85! It’s definitely not soup weather!)

Ketchup Ingredients
Ketchup Ingredients

I try to avoid corn (I have a weakness for buttery popcorn), it is hard to find an affordable ketchup without sugar or corn syrup. I found a ketchup recipe a few years ago, and I liked it but a half a cup of chopped dates seemed like a lot of sugar to me. Plus does ketchup really need to be sugary?

ketchup

Not at all! Mr. Z loves this ketchup, and it is the perfect topping for a bunless hamburger. I hope you enjoy this simple ketchup recipe, along with this simple Hamburger recipe.

spices-for-burgers

The Ketchup has options to be vegan, onion free, and Low-FODMAP! If you haven’t tried warm ketchup, do it, LIFE CHANGING!

cooking-the-burgers

We currently do not have a grill. (Mr. Wonderful is getting a new smoker for Christmas! Shhh!) Plus, setting it up and prepping the charcoal for hamburgers is more work than I want to do, we use my George Forman Grill I got as a high school graduation present! (I am not telling you how long ago that was…) Cooking them this way is fast and we can have grilled burgers all year round.

burger-2

Perfect Hamburgers and Ketchup-Whole 30!
 
Print
Prep time
Cook time
Total time
 
This simple ketchup recipe will replace the traditional store bought sugar and corn syrup filled ones. The accompanying hamburger recipe is perfect for topping with your homemade ketchup. Adding just enough flavoring these hamburger are much better than just a meat patty.
Ashley Teare:
Recipe type: Whole 30
Cuisine: American
Serves: 4 burgers
Ingredients
  • For the Ketchup:
  • 5 large dates, pits removed (about 60 g)
  • 6 oz tomato paste
  • 14.5 oz can Fire-Roasted Tomatoes, diced
  • ½ cup Bone Broth (or water for vegan or onion free/FODMAPs)
  • 2 TBSP Apple Cider Vinegar
  • 1 tsp Garlic granules*
  • 1 tsp Onion Powder*
  • 1 tsp salt
  • ½ tsp Allspice
  • For the Hamburgers:
  • 1 pound ground beef, 80/20
  • 1 TBSP Dijon Mustard
  • 1 TBSP Almond Flour
  • 1 tsp Garlic Granules
  • ½ tsp Onion Powder
  • Salt and Pepper, to taste
Directions
  1. For Ketchup:
  2. Make sure the pits are removed from the dates, chop or leave whole.
  3. Place all ingredients in a medium saucepan bring to a low boil over medium heat. Reduce heat to low and Simmer for 10 minutes.
  4. Pour the contents, CAREFULLY, into a blender and blend until smooth.
  5. Return the saucepan and simmer for an additional 30 minutes or until desired thickness is achieved.
  6. For Hamburgers:
  7. Place the beef in a large bowl.
  8. Add the Dijon Mustard.
  9. In a separate small bowl, add the remaining spices, mix and then add to the beef.
  10. Mix well and shape into 4 patties, about 3 inches in diameter and about an inch thick.
  11. Grill or pan fry.
Notes
FOR KETCHUP:
VEGAN OPTION: Use water or vegetable broth
FODMAPs: Omit dates and onion powder, replace the garlic with 2 tsp of garlic infused oil in the ketchup. Simmer the ketchup for a minimum of 30 minutes.

 

Pasta Sauce!

One of our weekly go to meals is pasta night. Which is then followed by pizza night, using leftover pasta sauce.

When we were first married, I tried to make pasta sauce “from scratch”. It was terrible. So I called my mom and got her recipe. I still couldn’t get to taste right. I gave up, and resorted to purchasing overpriced cans of flavored tomato product  pasta sauce.

Although, I do not use this recipe, I keep it. It is just a little reminder of my mom.
Although, I do not use this recipe, I keep it. It is just a little reminder of my mom.

One day a came across a recipe that said it was guaranteed to produce the perfect sauce every time. I tried it, it was so crazy simple, and we liked it! Of course after trying I had to tweek it, and make it our own. Now, I think it is way better, and still crazy easy.

We love the sauce: plain, with meat balls, with homemade pork Italian sausage, on pizza, to dip for Pao Bread, over pasta, over zoodles, over carrot noodles, you get the point, it is the best all-purpose pasta sauce.

pasta-1

This sauce makes a big batch, about enough for the month, like I said we have it weekly. I like to do it in the crock pot, and my small one (4 quart) is the perfect size for it. The sauce freezes perfectly, and will last “indefinitely” according to the USDA. Be ware that the longer you store it the quality will go down.  ALWAYS, always follow good food safety guidelines. The USDA has a great resource here.

There are two ways you can make this, on the stove (quicker, but it will need more attention) or in a crock-pot (dump and go, it’s a no brainer). If we don’t count individual cans, this recipe has a 10 ingredients. Gather them up and a can opener, cause it is Pasta Night!

pasta-two

You will need two onions, extra virgin olive oil, garlic, salt, cracked black pepper, 4-14 oz cans of diced tomatoes (or two 28 oz cans), one 28 oz can crushed tomatoes or tomato puree (not sauce), 12 oz tomato paste, Italian seasoning, and fresh basil (or dry).

ingredients-pasta-sauce

Turn your crock pot onto low, and add a good layer of EVOO to the bottom (about 1/4 cup). Slice up your onions, now they don’t need to be sliced pretty or even, and throw that in. Add the garlic, about 2 tablespoons, maybe 3 whole cloves. I stopped buying whole garlic, cause I can’t stand the smell on my hands for the whole day, so I get the jar of minced garlic. Add the rest of the spices, a generous mounded tablespoon of sea salt, a mounded teaspoon of cracked pepper (not ground black pepper), 2 teaspoons Italian seasoning, and 12 fresh leaves of basil, or about 1 teaspoon dry basil. Give it all a stir and add the cans of diced tomatoes, tomato puree and tomato paste.

spices-and-onions

Let this cook for about 6 hours, stirring occasionally if you are home. I like to crack the lid of the crock-pot about halfway through so some of the liquid will evaporate off.

crack-the-lid

This will give you a chunky sauce or you can puree it all up with a stick blender or in a blender. Be careful, the sauce will be HOT! We tend to like it thick, so I puree it and the simmer it a little longer on high with the lid cracked.

Freeze extra in quart size zipper bags. Lay them flat in the freezer and they will defrost quickly! I put about 2.5 cups of sauce in a bag to freeze and get about 4 bags of sauce.

Simple Pasta Sauce
 
Print
Prep time
Cook time
Total time
 
This is a simple, no fuss pasta sauce that is sure to become your go to for pasta night.
Ashley Teare:
Recipe type: Sauce
Cuisine: Italian
Serves: 10 cups
Ingredients
  • 2 small onions, sliced
  • ¼ c extra virgin olive oil
  • 3 cloves garlic, minced or whole
  • 1 heaping Tablespoon salt
  • 1 heaping teaspoon cracked black pepper
  • 2 tsp Italian seasoning
  • 12 leaves fresh basil (or dry about 1 tsp)
  • 4-14 oz cans of diced tomatoes (or two 28 oz cans)
  • 1-28 oz can crushed tomatoes or tomato puree (not sauce)
  • 12 oz tomato paste
Directions
  1. Turn your crock pot onto low, and add a good layer of EVOO to the bottom (about ¼ cup).
  2. Add in the onions, garlic, and spices.
  3. Stir and add the remain cans of tomatoes and tomato paste.
  4. Cook for about 6 hours, stirring occasionally.
  5. If you like a chunky sauce serve as is.
  6. For a uniform texture, you can puree it all up with a stick blender or in a blender. Be careful, the sauce will be HOT!
Notes
For stove top:

Add the EVOO and heat until shimmery, add the onions and cook until translucent.
Add the garlic and spices and stir until fragrant, add in the tomatoes and tomato paste. *add in the fresh basil after the tomatoes*
Simmer on low for about an hour.

 

 

 

What We Did This Week: Halloween Edition

This week’s ‘What We Did’, will cover a little more than a week, because I can’t save Halloween for next week! Maybe I should change these to ‘What We Did This Weekend’, cause our week is pretty boring.

christmas-presents
Started a simple blanket for Mr. Z

Wednesday we went to JoAnn’s and spent too much money on Christmas present stuff. And I started Mr. Z’s Halloween costume.

sewing-halloween-20161027
Finshed Mr. Z’s costume with just the right amount of bobbin!

Friday, our MOMS Club had a little Fall/Halloween Party. The kids played and we all ate some yummy and fun halloween treats. Some of the kids also did a skeleton craft. We brought ‘Spiders’ on the Log (recipe at the end!).

moms-club-party

craft-time

a-ghost-and-his-alien-skeleton
Mr. Z made an alien skeleton with multiple heads.

Saturday, our church did a little community Truck or Treat in the parking lot and Mr. Z got to go and enjoyed himself. At the end, he was SWEATING!! It was 85 outside at 6 pm! Such a strange thing for us for Halloween.

trunk-or-treat

truck-ot-treat-2
Hot and tired, “I just take a little rest right here.”

Sunday morning, Mr. Z and I loaded up and drove down to my mom’s parents to spend some time and to take Mr. Z trick or treating.

We had a great time, and even though the whole time Mr. Z kept asking to go home, he didn’t want to leave when it was time to come home. I am grateful that our move to Texas has brought us close to family. Mr. Z doesn’t get to grow up knowing my mom, but he gets to know her parents and a couple of her siblings that live close.

 

‘Spiders’ on a Log! This is really ants on a log, we just called them spiders because it was Halloween. I am always surprised when people tell me they never heard of this snack before. So now, world, enjoy a classic after school snack!

spiders-on-a-log-1

All you need to some celery, peanut butter, and raisins.

spiders-on-a-log-2

Wash and cut the celery stalks into “logs”, about 3 inches long.

spiders-on-a-log-3

Fill peanut butter.

spiders-on-a-log-4

Top with Ants! or Spiders! (or really with raisins!)

quality-control-20161028

ENJOY!

 

'Spiders' or Ants on a Log
 
Print
Prep time
Total time
 
A classic after school or afternoon snack that you or your kids can enjoy
Ashley Teare:
Recipe type: Snack
Ingredients
  • Celery
  • Peanut Butter (or nut butter of choice)
  • Raisins
Directions
  1. Wash and cut celery stalks into 3 inch "logs"
  2. Fill with peanut butter.
  3. Top with raisins (ants/spiders).
  4. Enjoy!

 

Breakfast Favorite

I love food. I love to eat it. I love to make it. After years of saying I did not want to become a food blogger, I have given in and here I am. I want to make recipes that are easy, that do not require you to special order ingredients from Buddhist Monks in the high Himalayan Mountains. Finding a recipe that has a weird ingredient that you can’t find at your local grocery store is just annoying.

One of my favorite meals is breakfast. I do not understand how people can just have a cup of coffee for breakfast, even a bowl of cereal is too boring for me. Since going gluten free it has been harder to find decent breakfast pastry or baked goods, especially waffles and pancakes.

waffle-main

These waffles, I believe are so close to the real gluteny thing that you will never miss them. Add some real maple syrup and some butter, and it’s Saturday mornings as a kid all over again. We would have waffles on a regular basis a kid growing up. We always looked forward to dad making them.

Pure Maple syrup is a little strong, taste wise, for me, so I like to make Strawberry Syrup. We always have strawberries in the freezer, I use them a lot in smoothies (another breakfast favorite of mine!). If you start the syrup first they should finish about the same time, and you’ll have wonderfully warm syrup for your delicious waffles.

Perfect Waffles 1

I am a syrup dipper, but Mr. Wonderful and Mr. Z are both “syrup must be in every square” people. I feel a little better about letting Mr. Z have a syrup soaked waffle went it is mostly fruit.

Quick note: You can just add all the egg in at one time, instead of separating and beating the whites, but it will make them a little denser. Be sure to gently fold in the whites, because they help to make the waffles light.

Enjoy these on you next lazy morning or start a new Saturday tradition with them! They are ours.

perfect waffle 2

Perfect Gluten Free Waffles
 
Print
Prep time
Cook time
Total time
 
These waffles will feel you with memories of soft glutenous waffles of your childhood.
Ashley Teare:
Recipe type: Breakfast
Serves: 9-6 inch round waffles
Ingredients
  • For Syrup:
  • 1 cup strawberries (fresh or frozen)
  • 2 T water
  • ¼ cup Pure Maple syrup
  • For the Waffles:
  • 2⅔ cup (432 g) Basic Gluten Free Flour Blend
  • ¼ cup (57 g) sugar
  • 1 t salt
  • 4 t baking soda
  • ½ cup butter (Shortening or Earth Balance makes a few great dairy free butters)
  • 1½ cups milk of choice
  • 2 eggs, separated
  • Dash of Cream of Tatar
Directions
  1. For the Syrup:
  2. Combine all the syrup ingredients in a medium sauce pan. Bring to a boil and then reduce the heat and let simmer for about 20 minutes. (I like my syrup without chunks, so I pour it into the blender and puree it all together, and then let it simmer for a few more minutes.)
  3. For the Waffles:
  4. Combine all the dry ingredients in a large mixing bowl. Be sure to whisk the baking powder and soda in very well.
  5. Next combine the yolks, milk, and cooled melted butter.
  6. Add that to the flour mixture and stir until incorporated, but some lumps will still remain.
  7. In a separate bowl, beat the egg whites to stiff peaks. You can add a dash of cream of tarter to help stiffen the whites. I do this by hand, its a great little mini workout 🙂
  8. Gently FOLD the whites into the batter.
  9. Cook according to your waffle iron manufactures directions.

 

Zucchini Bread

I can’t believe is has been a month! Life has been fairly crazy, but mostly my own doing taking on too much at one time. I am take 3 online classes working towards getting my lactation consultant things done. We still don’t quite understand how everything works here (Thank you GPS cause I would get lost 90% of the time I leave the house). We are on a crazy strict budget recovering from August. On top of all that, I decided to do a round of Whole30 in October.

As I was staring into the fridge for something for lunch on Day 18, it hit me. Why am I doing Whole30? Because I have been feeling crummy and was starting to have frequent flares because I wasn’t eating how I KNOW i should be.

So what if I stopped doing this round and just ate like I KNOW I am suppose to.

The stress level of my life dropped off the edge of a cliff. Why be so mean to myself by creating extra unneeded stress? Isn’t eating what is best for your own body what Whole30 is all about? It is!

zucchini-bread-main

Alright, I am sure what you really want is a yummy fall treat recipe. This recipe is one that I treasure. I might say that about a lot of my recipes, but food really is love, and sharing a recipe with someone is like the ultimate sign of love.

Back when I was newly married and actively participating and attending religion classes at my campus LDS institute building, we had these couples who would come in and provide daily snacks and a yummy lunch on Fridays. One of the couples was local and she would always bring in the most AMAZING zucchini bread I have ever had. It was my favorite when I saw that she brought her sweet breads to share.

zucchini-bread-1

For months, I would tell Mr. Wonderful about the bread and how I really wanted the recipe. But I was worried this Sister (in LDS culture, women are referred to at Sisters and men, Brother, it’s polite), might not be willing to share. Mr. Wonderful had grown up with her kids and told be that she was the last person who would not share a recipe, especially if she knew how much I liked her bread.

So, I finally got the courage to tell her that I like the bread and if possible could I get the recipe. The next day she had left me a handwritten card with the recipe. Her and her husband became friends of ours and when it was time for us to move, I was really sad to be leaving their strong example behind. They taught us much more than how to make really great zucchini bread.

zucchini-bread-2

This new version of the zucchini bread is now gluten free! And if you use good safe ingredients this is also corn, soy, dairy, and nut free.

 

Zucchini Bread
 
Print
Prep time
Cook time
Total time
 
Gluten, dairy, soy, and corn free zucchini bread perfect for a fall treat.
Ashley Teare:
Recipe type: Quick Bread
Serves: 18
Ingredients
  • 3 eggs, beaten
  • 2¾ c (300 g) grated Zucchini (For best results: Freeze grated zucchini, thaw over night, and squeeze as much juice as you can, you can also just use fresh zucchini, but be sure to get out as much juice as possible)
  • 1 T vanilla extract
  • 1 c oil (I like canola oil)
  • 2 c (226 g) sugar
  • 1 T Cinnamon
  • ½ tsp Salt
  • 1 tsp Baking Soda
  • 2 tsp Baking Powder
  • ¾ c ( 145 g) Potato Starch
  • ¾ c (98 g) Tapioca Flour
  • ¾ c (125 g) White Rice Flour
  • 1 T Xanthum Gum
Directions
  1. Mix in a large bowl the eggs, grated Zucchini, vanilla extract, oil, and sugar. Set aside.
  2. In a separate bowl combine the dry ingredients.
  3. Add the flour mixture into the zucchini until well combined.
  4. Pour equally, into two one-pound loaf pans. Bake at 350F for 30-35 minutes until the tops spring when you touch them. You can also make muffins and they bake for about 15-20 minutes.

Peanut Noodles

I love Thai food.

Mr. Wonderful, not so much.

Years ago, I found this recipe that was so simple, Thai inspired, and Mr. Wonderful would eat! I have long since lost the recipe, but it is one we make regularly, and it an easy pantry stable dinner. We have changed the original recipe to fit my needs, gluten and soy free.

This is a good meal that is quick, a kid pleaser, and gets everyone to eat some vegetables. Mr. Z is a good vegetable eater, and this dish is one he loves.  If you like the Thai spring rolls with the peanut sauce, you will love this recipe.

Peanut Noodles

One thing to know about getting the rice noodles for this dish, if you want to just go to your local grocery store and get some in the Asian/Ethnic food aisle, you can. Or if you have one, go to an Asian market. You will have a wider selection and usually the price is much cheaper.

As written this recipe is not vegan, but that is simple, just use 2 TBSP soy sauce for Coconut aminos and Fish Sauce. If you are a soy free vegan (How? Tell me your secrets!) you can try using 3 TBSP of just Coconut Aminos.

Want to add a little more protein to it? Poached chicken is great, or if you are a shrimp fan  toss some in too.

For the Peanut Butter, be sure to use a natural peanut butter, the sauce will not work with the “cheap” stuff. Make sure the ingredients are just dry roasted peanuts and salt.

ingredients

For the Peanut Sauce:
130 g (½ cup) Creamy Natural Peanut Butter
1 ½ TBSP Coconut Aminos*
1 ½ TBSP Fish Sauce*
1 tsp Toasted Sesame Oil
¼-½ tsp Chili Garlic Sauce
⅛  tsp ginger powder

Rice noodles, pad thai type, about half a 16 oz package
Frozen vegetables, 16 oz bag
Fresh Basil, optional
Cilantro, optional
Lime wedges, optional

sauce

In a large pot boil about 3 quarts of water. While waiting for the water to boil mix of the ingredients for the peanut sauce.

mixing peanut sauce

Once the water is boiling, add the noodles and set a timer for 3 MINUTES continue to keep the heat at high.

add veggies and remove some cooking water

After the timer goes off add the bag of vegetables and continue to cook for an additional 3 minutes. Remove about ½-1 cup of the cooking water.

add coking water

Slowly add this to thin the sauce, it should be thick, but not runny, think thick white school glue.

peanut sauce

Drain the noodles and vegetables, and rinse under cold water. Rinsing the noodles stops the cooking so they don’t over cook and become brittle. Mix sauce noodles and vegetables, with desired amount of sauce.

Mix sauce with noodles and sauce

Serve immediately, and if desired garnish with fresh basil, cilantro, and lime wedges.

Printable recipe link here.