Yum Gai – Thai Chicken Salad
2 cups water
1/4 tsp salt
3 skinless, boneless chicken breasts (about 1 lb.)
1 medium tomato, cut into wedges
1 medium red onion, sliced
1 small cucumber, thinly sliced
2 green onions, cut into lengths
4 large lettuce leaves
For the Dressing:
1 tbsp sliced red chili
3 tbsp freshly squeezed lime juice
3 tbsp fish sauce
1 tsp sugar
Bring the water and salt to a boil in a saucepan over medium heat and poach the chicken for about 15 minutes or until cooked. Remove and set aside to cool. Shred the chicken into thin strips.
Combine the Dressing ingredients in a bowl and mix well.
In a large bowl, combine the chicken strips with the tomato, onion, cucumber, green onions, and cilantro. Pour the dressing over and toss thoroughly.
Line a serving platter with the lettuce leaves and top with the salad. Serve immediately.
Serves 4 as a starter or part of a larger meal.
BeBop – Via http://www.cookusinterruptus.com!
One of my blog readers/friends recommended that I check out Cookus Interruptus and check out their gluten free section. Granted there is dairy, but I tried this recipe, just replacing butter with Olive Oil..and it was FANTASTIC! Check it out!
Here is a photo of mine ( I used Sriracha on top since I like it SPICY!)
Spaghetti Squash Bolognese
Ingredients for the Sauce
- 1 tablespoon olive oil
- 1 1/2 cups chopped yellow onions
- 1 pound turkey,pork or beef
- 1/2 pound of mushrooms
- 3/4 cup diced carrots
- 1 tablespoon minced garlic
- 1 teaspoon seasoning salt (or more to taste)
- 1/2 teaspoon ground black pepper
- 1 tablespoon of crushed red peppers
- 3 bay leaves
- 1 teaspoon of fresh basil, chopped
- 1/2 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 2 tablespoons tomato paste
- 1 cup red wine
- 2 (14 1/2-ounce) cans crushed tomatoes and their juice
- 1 (14 1/2-ounce) can tomato sauce
- 1 cup beef or chickenbroth
Ingredients for squash:
- 1 spaghetti squash
- 1-2 Tablespoons of olive oil
- Salt and pepper to taste
In a large pot heat the olive oil. Add the garlic and onion. Sautee until the onions are translucent. Add the ground meat and cook until browned all the way through. Add the mushrooms and cook for another minute. Then slowly add the remainder of the ingredients and bring to a boil. Once boiling simmer uncovered for an hour or more.
While the sauce is simmering, poke a minimum of 5 holes with a fork in the outer skin of the spaghetti squash. Put the squash into the microwave for 12 minutes, rotating every 2-4 minutes. If the skin does not give when you push on it, then add time until the skin gives. Remove the squash from the microwave and let cool for 3-5 minutes.
When the squash has cooled. Cut it in half and scoop the seeds into the compost. Then scoop the squash into a bowl and add olive oil, salt and pepper to taste.
When the sauce has simmered long enough for the carrots to soften, plate
the Squash and cover in the sauce.