Wednesday, March 7, 2012

Chicken Teriyaki Sushi Rolls {Gluten Free}

What a treat, my hubby made us some sushi! Now this isn't your ordinary sushi, this is chicken teriyaki sushi stuffed with sauteed portabello mushrooms, carrots and bok choy! What a fun and delicious play on flavors. I was so impressed with his creativity and his perfect sticky rice on the first try that I had to share. Go ahead, try something different for dinner tonight. Enjoy!

Recipe: (makes 15-20 pieces)
Ingredients:

For the sticky Rice:
2 cups sushi rice
3 cups water
1 T rice vinegar
1/4 cup sugar
2 T water
2 tsp olive oil

Directions:
1. Rinse the rice in strainer with cool water. Using a rice cooker or small pot add the water and rice and cook per package instructions.
2. In a small sauce pan over medium heat prepare your sticky rice syrup; add vinegar, sugar, 2 tablespoons of water and oil until warmed and combined.
3. In a large bowl mix the rice and syrup together, then allow to cool enough to handle.

For the stir fry:
cut all veggies into thin strips about 2 inches long
1 large portobello mushroom
2 large carrots
3 celery sticks
3 bok choy
1 tsp minced fresh ginger
1-2 teaspoons low sodium soy sauce
1 T olive oil

Chicken:
3 chicken breasts (pounded flat)
marinade in organicville sesame teriyaki marinade
grill until 160F internal temperature.
cut into thin strips

Nori
Directions to assemble sushi rolls:
1. Place nori (seaweed sushi roll paper) down and cover with sticky rice (wet finger tips keeps the rice from sticking to your fingers). Leave about 3/4" inch of nori without rice on one edge.
2. Place a few small spoon fulls of the stir fry mixture and a few strips of chicken and then roll towards the edge without rice. I used parchment paper to help roll instead of a bamboo mat.
3. Moisten the strip of nori that you left without rice on it with wet fingertips before it is rolled up and it will help it stick and seal shut. Roll tight and cut into slices with a very sharp knife (wipe your knife clean between each cut).

I was lucky enough to get the leftovers again for lunch today with my favorite sushi meal beverage...green tea.  Remember not to scorch your green tea.  Green tea is best served at about 150'F says the internet.  Or you can just do what I do and pour an inch of cold water into your mug before adding the boiling water from the teapot.  ;-)

green tea brewed to perfection
...click here for the recipe!

Thursday, March 1, 2012

Tomato Soup {Low Fat, Gluten Free}

It was a cold and rainy day today so I thought it would be fun to make soup with my boys. They love to help in the kitchen and it was welcome distraction as they were starting to get a bit stir crazy staying indoors with the rain and all. We served up our warm and flavorful tomato soup with some grilled cheese sandwiches. They loved it. I enjoy the added decadence of a sprinkling of goat cheese on my soup. Simply delicious!

My four year old even wrote out our lunch menu.  Another great way to keep him occupied while my two year old helped measure the ingredients and assemble the sandwiches.
Recipe: (serves 4-5)
Ingredients:
2 (15oz) cans Organic stewed tomatoes with their juices
2 cups low sodium chicken stock or broth
1/4 teaspoon garlic powder
sprinkle of fresh ground black pepper
5-6 fresh basil leaves, finely minced or substitute 1/2 tablespoon of dried basil or Italian seasoning
1/2 teaspoon sugar
1/2 cup milk
1/2 Tablespoon butter

Directions:
1. To a soup pot add tomatoes with their juices and chicken broth and bring to a gentle boil for 8-10 minutes until tomatoes begin to break down.  Add in garlic powder, pepper, herbs and sugar and stir to combine.
2. Lower the heat and add in the milk and butter.  Blend soup with an immersion blender until smooth or in a blender working in batches.  Serve hot with warm bread or grilled cheese sandwiches.  For an added level of decadence add a sprinkle of goat cheese to the soup.  Delish!
...click here for the recipe!

Chicken Apple Stew with Quinoa {gluten free, Slow Cooker}


Happy Leap Day! This is a hearty stew with a sweet addition of apples and cabbage.  A great way to use up your veggies.  Choose a firm, crisp apple such as a Fuji, that will hold up in the slow cooker.  Serve with rice or quinoa for dinner tonight. Enjoy!

Recipe: (serves 4-6)
Ingredients:
1/2 pound small Dutch yellow potatoes
4 carrots, cut into large chunks
3 celery stalks, sliced
3 -4 chicken breasts, frozen is okay too
3 apples, peeled and cubed, choose a firm, crisp apple such as Fuji or Granny Smith
1 teaspoon dried thyme
1/4 teaspoon fennel seed
1/2 teaspoon salt
a few twists of freshly ground black pepper
1/4 teaspoon cumin
1 Tablespoon apple cider vinegar
1 cup apple cider or apple juice
1 cup water
1 1/4 cups chicken stock
1/2 of a large cabbage, cut into large wedges

Directions:
1. Place potatoes, carrots and celery in the bottom of a 6-quart slow cooker.  Arrange chicken breasts and apple cubes on top of the vegetables.
2. Sprinkle thyme, fennel seeds, salt, pepper and cumin over the chicken.  Add vinegar, apple cider, water and chicken stock to the slow cooker and finally, top with the cabbage wedges.
3. Cook on high for 4-5 hours.  Serve with brown rice, quinoa or on it's own with some crusty bread.  To prepare quinoa; add 1 cup quinoa and 2 cups of water to a small pot, add a pinch of salt.  Bring to a boil then reduce heat to a simmer for 10-15 minutes until water is absorbed.  Fluff with a fork and serve hot.
...click here for the recipe!




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