Honey Sriracha Madness

So this Honey Sriracha Madness is Marie's fault entirely. You see, Marie, Marc and Aiden were running in the grocery store as Joe and I were running to our car a few weeks ago. 

Marie mentioned she was making Honey Sriracha Chicken for dinner that night and I was intrigued. A quick check of Pinterest later that night gave lots of variations. All super simple and I never did go back to look at a recipe.

And since it's been way too long since Aiden has made an appearance on the blog I am sharing this photo our amazing Gabby took at his dedication last month. It's hard to believe he's going to be one in just under a month!

But back to food. So why am I giving you three? Because it was a great excuse to put up a pic of Aiden and because it's really good! I love to play around with a good recipe and make it my own varying ingredients to my family's tastes. You can adjust the honey and Sriracha to your taste to make it sweeter or milder or scorching hot! 

For the Honey Sriracha Chicken Bowls, I just let one and a half pounds cubed chicken simmer in a tablespoon of coconut oil. As the cubes were barely cooked through I added about 1/4 cup honey, about a tablespoon Sriracha and a dash of lime juice and garlic and simmered until the sauce was thick and caramelized but not dry.

Stop when you like the consistency - really saucy to drizzle over the rice - simmer a little less time. Super caramelized, go a little longer.

It was amazing over a bowl of steaming rice with some fresh herbs sprinkled on top. We used mint, cilantro and basil for a Thai-inspired flavor.

Our favorite vegetarian version is this delicious Honey Sriracha Mushroom Sauté.

It's super simple. Clean and quarter a pound of mushrooms. Sauté mushrooms in a medium skillet in one heaping tablespoon of honey and one heaping teaspoon of Sriracha. No oil is necessary. Leave the lid off and stir everything together. The mushrooms will release their juices and the sauce with start to thicken after a few minutes. We love this served over rice (fried rice in this pic) and with kimchee.








Honey Sriracha Beef Lettuce Wraps have to be the easiest lettuce wraps you can make and are amazingly flavorful. To make these simply brown one pound of organic, grass fed ground beef with about a half cup of minced onions. Stir in the same heaping tablespoon of honey and heaping teaspoon of Sriracha and sauté until the sauce is thickened.

I topped lettuce leaves with julienned red peppers and spiralized cucumber and added the beef and cilantro. Chris loved these even though our lettuce didn't "wrap" this time. 

Relax in the kitchen and be creative - it makes eating healthy much more fun.

Happily shared on Gluten Free Wednesdays!

Luna's Living Kitchen Gluten Free, Vegan and Amazing!

So many friends had been raving about Luna's Living Kitchen and posting mouth-watering photos on Instagram and Facebook lately so I've been anxious to try it. It's a two and a half hour drive from us so we used a trek to IKEA as an excuse for a visit a few days ago. We are not vegan but we do eat many vegan and vegetarian meals weekly so we looked forward to checking Luna's out.

The restaurant exterior is warm and inviting. There are large planter boxes outside and most of them were full of greens. The tall ceilings, huge windows, spare decor and art make for a cozy yet bright interior. Every single employee greeted us with a smile from the moment we walked in. We sat at the juice bar because all the tables were full.

Jonathon was our gracious server and was happy to tell me which items were gluten free. There was a much better than usual selection to choose from. We ordered an organic juice for each of us. Chris chose the Volcano, a citrus blend with a touch of maple syrup and cayenne. I have an aversion to the smell of maple syrup but when I tasted it I fell in love. I ordered the Zinger which was beet, apple, orange, lemon and ginger. The ginger actually gave it more heat than Chris' Volcano. The sweet and hot combination was delicious. Luna's juices are available at our local Whole Foods, too. Pricey, but a healthy splurge.

One of our friend Josh's recommendation was the Rawco Taco Salad so I was glad it was gluten free. That was my order. How gorgeous is that salad?

Underneath the cilantro and sprouts was a large scoop of crumbled walnuts and almonds. The nuts gave it a crunchy, satisfying feel without feeling heavy. The cashew sour cream and hot sauce combination was a perfect touch - so flavorful! The hot sauce had quite a kick without being too much heat. Cool slices of avocado and crispy veggie/flax crackers made a perfect meal.

It's the kind of salad I could eat every day of the week if only someone would deliver it!

Chris ordered the Living Burrito. It was a collard leaf wrapped around sunflower seed refried beans, cauliflower rice, veggies and the same cashew sour cream and pico de gallo that were on my salad. He inhaled it shortly after I took this photo. 

He loves all things cauliflower so he especially enjoyed the cauliflower rice. Chris loved the combination of flavors and textures and found it to be a hearty lunch (he likes big food!) and also commented that he didn't feel weighed down by this large meal.

I'm going to have to get on Pinterest soon and look up some cauliflower rice and cashew sour cream recipes.

This meal makes me want to up my game when it comes to our vegetarian and vegan meals and make them more creative. Summer is a great time to take advantage of wonderful produce.

Josh had also recommended the Lemon Berry Cheesecake and we shared a beautiful slice while Chris had a coffee. 

Hands down the best cheesecake I've ever tasted and again totally vegan. Just the right amount of crunchy nut crust, plain and fruit flavored layers and perfect to share.

We both loved every part of our meal and our experience at Luna's Living Kitchen. While it is quite a drive I know we'll be back - maybe not as often as I'd like - but I can't wait.

This post has been shared on Gluten Free Wednesdays - thanks Shirley!

Gluten Free Cinco de Mayo Recipes!

Our family loves Mexican food so much we have it several times a week. It has always been a favorite of mine and is something that is so easily adaptable to gluten free life.

This year we are combining a Cinco de Mayo fiesta and Mother's Day so I have a few days to figure out our menu. It will be Aiden's first fiesta and while avocados are the only part of a fiesta he can partake in this time I'm sure by the next fiesta there will be more. 

We'll make it easy so none of the moms have much to do. While I haven't decided what I'm making yet, here are some of my favorites:

These tamales are the easiest tamales you can make and also vegetarian. Once you make your first batch you'll have fun making your own fillings to suit your tastes.

You can literally stuff the masa with anything your family loves from refried beans to sauteed and seasoned veggies to shredded and seasoned meats.

Even really simple meals are so much more flavorful topped with salsa. A simple meal of beans and rice is a fiesta when you add salsa like the bowl at the top of this post.

Salsas come in many different colors and flavors but our family tends to love these two basics. 

The red has my name but since Gabby loves the green version more than anyone I had to name it for her. 

The red is a fresh, medium-hot salsa that takes under five minutes in the blender. Follow the directions for a fast and chunky salsa or puree longer for a smoother version.

The green is a lot hotter, but not a typical green salsa at all. Totally pureed in the blender it's a combination of jalapeno, cilantro and lime juice. Hot but really flavorful. Made in my Vitamix its a smooth and pour-able sauce but made in a food processor or regular blender it will have gorgeous green flecks of cilantro.

Have you ever tried Enfrijoladas? If you haven't you are in for a treat! Instead of enchilada sauce I use a black bean sauce. It's easy peasy and great if you have to avoid things that are too spicy. I fill them just like enchiladas so feel free to use any filling your family enjoys. 

Check out this link for Gabby's cheesy rice, too. Gabby makes massive amounts of it when we get together and it always vanishes!

Fiesta Chicken and Rice Salad is one of my personal favorites. It's fresh and crunchy and so flavorful. It's great for a buffet and makes a wonderful light dinner on hot summer nights.

Another salad favorite is this one! A Creamy Cilantro and Pepita Salad Dressing is so refreshing over a bowl of mixed greens and is really nice and cooling with a spicy meal.

While not Mexican in any way shape or form, after a big meal it's nice to have something sweet but not too heavy. A square of my Praline Blondies are a quick to fix treat we all love.

And for more ideas, please check out Shirley's Cinco de Mayo recipes, too. That Sangria might just make it to our table!

Enjoy!

Creamy Cilantro & Pepita Salad Dressing

When we left California several years ago good Mexican food was really hard to find in this area but everything has changed drastically over the years.  Now there are good Hispanic sections in regular grocery stores and many small Hispanic grocery stores so I can buy any ingredient I could possibly need to make all of our favorite Mexican foods. Mexican restaurants and Taquerias are all over the place and serve great, authentic food. Of course not all of it is gluten free or free of the artificial colors, flavors and preservatives we avoid so I make it for my family often.

My friend Kerry from California sent me a newspaper clipping shortly after moving here. It was the copy of the salad dressing from one of our favorite Mexican restaurants. It instantly made me homesick for good friends and good Mexican food and I put it on the side of the fridge with a magnet so I wouldn't lose it. Back then I couldn't find the Cojita cheese and pepitas the recipe called for so I saved it and waited. Eventually I forgot all about it even though it was still on the side of the fridge

Our favorite Sunshine Burger Wrap - Rice Tortillas wrapped around
a crumbed Sunshine Burger with lettuce, Carrots,
Creamy Cilantro & Pepita Salad Dressing
with extra toasted pepitas for crunch!

When we were planning the menu for Marc and Marie's party I noticed the now yellowed and spotted newspaper clipping. It seemed perfect for our tostada buffet. It's creamy and flavorful and now it's pretty darn healthy. The original recipe called for a ton of mayonnaise and cheese but I've lightened it up a bit and made it vegan to boot. I soaked two cups of raw cashews for a few hours and used them to substitute the mayo and cheese. The cashews aren't a lot less calories and fat than the mayo and cheese but they are a healthy vegan protein used in moderation. They give the dressing a wonderful creamy texture just like the original. I lowered the oil a bit and added spiced, toasted pepitas.  It's really very easy to make as I just toss everything in the blender and gave it a good whirl.  Chill and serve over greens, on sandwiches or use as a dip.

Creamy Cilantro and Pepita Salad Dressing

Begin by soaking cashews - I put them in the bowl after lunch so they'd be ready by dinner:

2 cups Raw Cashews in
2 cups filtered water at least 2 hours and no more than 6 hours.

Meanwhile toast the pepitas in a small saute pan over low heat.

1 teaspoon oil
1 cup Pepitas
1/2 teaspoon cumin

Saute and stir until slightly toasty and fragrant.  Add:

salt and pepper to taste

Let cool.

Pour the cashews and water into blender container and add:

1 Cup Olive Oil
1/4 cup Apple Cider Vinegar
1 4 ounce can Green Chilies
2 large bunches of Cilantro, washed and roughly chopped.
2 cloves Garlic
1/2 cup Toasted Pepitas
1/2 teaspoon salt
1/4 teaspoon pepper

Blend at high speed until completely processed and creamy. This makes a lot and keeps in the fridge for a few days.

Serve over mixed greens with extra toasted pepitas to garnish.

Enjoy!

Shared, on Gluten Free Wednesdays 5/7/14!

Vanilla Glazed Walnuts with Sea Salt

Here's a just sweet enough and slightly salty treat that is delicious and nutritious.  A jar full would make a great last minute gift, too.

I love these nuts on Greek yogurt, oatmeal and even tossed on top of a mixed green salad.  A handful with a cup of tea is a great afternoon pick me up.

Vanilla Glazed Walnuts with Sea Salt

In a medium saucepan over medium heat melt

1/4 cup Butter

1/3 cup Organic Cane Sugar

When it starts to simmer add:

3 cups of Shelled Raw Walnuts

1/8 teaspoon Ground Vanilla Beans

1/2 - 1 teaspoon Sea Salt

Stir constantly until walnuts brown slightly.  Scrape the sugar and butter mixture up from the bottom of the pan as you stir.  

Remove from heat and stir occasionally as the mixture cools.  When completely cool store in an air tight jar.

Enjoy!

Gingery Miso Salad Dressing

Fresh, crisp and tangy.  This is one of my favorite salad dressings and it’s perfect this time of year when it's too hot to heat up the kitchen.  I love it on big crunchy mixed salads or simple lettuce wedges and even on our favorite Sunshine Wraps.  I love the sunny pop of color but it's the ginger miso flavor I love even more.

Miso is reputed to protect against cancer, help ease menopause symptoms and a host of other health benefits.  I prefer Miso Master Sweet White Miso which I find in the refrigerated section of my health food stores.  It's naturally fermented and completely different than the powdery pouches of instant miso.  Ginger is also reputed to have anti-cancer, anti-inflammatory and immune boosting properties. This dressing takes just moments to prepare.

Just add the following to your blender or Vitamix:

½ cup mild tasting oil - olive oil will be too strong in this recipe - ask me how I know. =-)

½ cup water

½ cup miso paste

4 tablespoons rice vinegar

4 tablespoons chopped onion

1 large carrot, peeled and cut into small chunks

1 piece of ginger - about half inch cube for light ginger flavor - double or even triple for more punch. Mince if using a regular blender.

1 tablespoon honey

Give it a quick whirl and blend to your preference.  I blended this one a bit more than usual so it’s very smooth – it’s also wonderful blended just a little less so there are still flecks of carrot for texture.

Enjoy!

Edited to add:  Don't forget to add your comment to this post if you want to be entered in the giveaway. We'll draw a lucky winner on Friday. =D

Fiesta Chicken & Rice Salad

Gratefully shared on Gluten Free Wednesdays!

Like a lot of the country we've been experiencing record heat. And while it is a few degrees cooler today it is still sticky hot.  Making dinner didn't sound too appealing tonight and I didn't want to turn on the oven. Something cool and refreshing but also flavorful and hearty was my goal. I found this recipe in an old file and knew this would be just the thing. I originally made it up for Marc's high school graduation party a few years ago. The beauty of a salad like this is you can put whatever you like in it and change proportions to suit yourself. Leave out the grilled chicken for a vegetarian salad if you prefer. I'm making enough for leftovers so I can avoid the kitchen later this week when we get back to 100 degrees.

The dressing is an adaptation of the Mexican Salad Dressing from Nourishing Traditions Cookbook by Sally Fallon.  She suggests using it on a green salad but I love it with this combination.  Just pour it all in a jar and set it aside while you prepare the salad.

1 cup extra virgin olive oil

1/4  apple cider vinegar

1 tablespoon lime juice

2 - 4 drops stevia liquid - I like Sweet Leaf

dash of garlic powder

1 teaspoon dried oregano

1 teaspoon cumin

1/4 teas0oon cayenne

Salt and Pepper to taste

In a large serving bowl add:

Several cups cooled basmati rice (or brown rice)

About 8 grilled chicken breast tenderloins, thinly sliced

One chopped organic orange and red peppers

One small chopped Vidalia onions

One bag of Trader Joe's fire roasted frozen corn

One can of black beans, rinsed well

1/2 cup chopped cilantro

Pour dressing over everything and stir lightly to mix.  


Add salt and pepper to taste and serve warm or chill for later. I love this as is but you can top it with salsa, guacamole, crumbled cojita cheese or even serve it on salad greens.

Enjoy!