Slow Cooker Chicken Thai Soup

Chicken Thai SoupSince I love to use the slow cooker so much, I wanted to make another delicious soup. This one is a mild Thai style soup, however you can easily make it hot and spicy if you prefer. It’s full of vegetables and a delicious coconut milk base – and quite easy to put together. I served a bit of rice on the bottom of the bowls, and with a side salad it made for a filling meal. This is another meal that reheats perfectly the next day (which is always a plus for me!).

1 13 oz can coconut milk
3 cups chicken stock
3 tablespoons red curry paste
2 tablespoons brown sugar
2 tablespoons fish sauce (most are gluten free, double check)
2 tablespoons freshly grated ginger
4 garlic cloves, minced
1 pound chicken breasts, cut into 1″ pieces
1/2 white onion, sliced
1 red bell pepper, seeded and sliced
2 medium carrots, sliced
1 cup peas
juice of 1 lime
3-4 tablespoons fresh cilantro

cooked rice for serving

*note if the peas are frozen, place them in the fridge to thaw while the soup is cooking

chickenthaisoup3Place the coconut milk, chicken stock, red curry paste, brown sugar, fish sauce, ginger, and garlic into the slow cooker and whisk it gently together until blended. Then add the chicken, onions, peppers, and carrots. Turn the slow cooker on low and allow to cook for 5 – 5 1/2 hours. About a 1/2 before serving add the peas (adding them at the start is going to turn them into mush, so I add them when I start cooking the rice) Right before serving add the lime juice and top off with cilantro. Serve over hot rice. Makes a great main dish for 4, or side for 6-8. Enjoy!


Asian Quinoa Salad

asian quinoa saladThis fresh and flavorful salad is one of my favorites. I love all the colors in it, it looks so inviting – and it’s very healthy and filling. It can work both as a side dish or a meal, I served this as a dinner for two with leftovers for lunch the next day.

2 cups cooked quinoa
1 1/2 cups red cabbage, chopped
1 cup cucumber, diced
1 large bell pepper, diced
1 cup bean sprouts, chopped

3 tablespoons gluten free soy sauce
3 tablespoons rice wine vinegar
1/2 teaspoon fresh ginger, minced
1/8 teaspoon red pepper flakes
sea salt, to taste


Cook the quinoa to package directions and prepare the vegetables. Combine all in a large bowl. In a smaller bowl, whisk together all of the dressing ingredients, then stir into the salad. Can be served while the quinoa is warm, or chilled. Enjoy!

Coconut Ginger Chicken and Veggies

Ginger ChickenFor dinner tonight I made a creamy coconut curry with fresh snow pea pods, baby bok choy, baby corn, fresh ginger, and chicken. It was warm and comforting and hit the spot after a hard day at work. I did use light coconut milk – however you can use regular if you prefer.

1 tablespoon olive oil
1/2 small sweet onion, diced
2 garlic cloves minced
2 tablespoons fresh ginger, grated
1 teaspoon ground cinnamon
1 lb boneless, skinless chicken cut into 1″ pieces
1 tablespoon curry powder
1/8 teaspoon sea salt
2 cans light coconut milk
1 15 oz can baby corn, drained
2 small baby bok choy, chopped
2 cups snow pea pods

Gluten free grain of choice if desired.

In a large skillet or wok over medium heat place the olive oil, garlic, curry powder and onions and cook for 3-5 minutes. Add the chicken, and sea salt and cook until no longer pink on the outside.  Add the cinnamon, bok choy, baby corn, coconut milk, and snow pea pods. Cook for 10 minutes.  Can serve as is, or over top a gluten free grain of choice. Serves 4. Enjoy!


Pineapple Fried Rice

Pineapple Fried RiceThis is another fried rice recipe that I love, with lots of small pieces of fresh pineapple and ham with my vegetables. It doesn’t take long to prepare – especially if you have rice prepared ahead of time. Have I said before how much I enjoy having a rice cooker? I received one for Christmas last year and it’s been great.

I’ve kept this fried rice simple, so that the spices aren’t overwhelming the pineapple and ham. I wanted this to be a dish that everyone could enjoy, and eat their veggies (hopefully!)

2 tablespoons olive oil
2 garlic cloves, minced
1/2 white onion, diced
1/2 cup frozen corn
1 cup frozen peas
3 large carrots, grated
3/4 cups ham, diced
2 cups pineapple, diced
3 tablespoons gluten free soy sauce
1 teaspoon sesame oil
1 tablespoon fresh grated ginger
3 cups cooked rice



In a small bowl whisk together the soy sauce, ginger, and sesame oil.


Heat the olive oil over medium heat in a large skillet or wok. Add the garlic and onions and cook for 3-4 minutes. Add the carrots, peas and carrots, cook for 4-5 minutes, until soft. Add the pineapple, ham, and rice.

Carefully pour the bowl of soy sauce, ginger, and sesame oil over the rice and vegetables and combine well. Cook for another 3-4 minutes, until everything is cooked throughout. Serve hot. Serves 4.

Spring Roll Salad

Spring Roll Salad

I’ve taken lots of my favorite ingredients that are in spring rolls and made them into a fresh salad. It’s hearty enough to serve for a meal by itself and the dressing is made up of some of the flavors of the spring roll dipping sauces. It’s perfect to enjoy outside on a hot night.

5 cups Napa cabbage, shredded
4 oz rice vermicelli noodles, cooked
1 1/2 cup bean sprouts
1/2 cup carrots, cut into matchstick thin strips
1/2 seedless cucumber, cut into matchstick thin strips
1/2 cup red bell pepper, cut into matchstick thin strips
3 tablespoons fresh cilantro, finely diced

5 tablespoons rice wine vinegar
2 tablespoons fresh ginger, grated
1 tablespoon g/f soy sauce
juice of 1 lime
1 garlic clove, minced

springrollsalad3Start with preparing a large pot with water to a low boil for the noodles. While waiting for that prepare the vegetables. I found it easiest to place the napa cabbage in a large bowl by itself, the cucumbers, carrots, bean sprouts, bell peppers, and cilantro in another.

In a small bowl whisk together all of the dressing ingredients.

To cook the noodles, these noodles are typically very fragile – and what I suggest is placing them in a bowl and pouring the water very carefully over top of them until they’re submerged and then only stirring every minute or two to keep loosening them up.  Test them after 3-4 minutes. When they are fully cooked, remove from the hot water and rinse them with cold water until completely cooled, then drain all the water.

Add the noodles to the bowl with the napa cabbage and add about half of the dressing, and mix well allowing the noodles and cabbage to absorb the dressing. Next add the rest of the vegetables and other half of the dressing. Toss to coat, and serve immediately. Serves 4+. Enjoy!


Peanutty Chicken Pad Thai

Peanutty Chicken Pad ThaiThis is a mild but flavorful pad thai made with my family’s favorite peanut sauce. It makes for an easy dinner that anyone can enjoy.

16 oz dried rice vermicelli noodles
1/2 lb chicken, cut into bite sized pieces
2 cups fresh bean sprouts
2 large carrots, sliced
1/2 cup scallons, chopped
1 large egg, beaten
3 tablespoons fish sauce (check that it’s g/f)
2 tablespoons soy sauce (also check for g/f)
1 garlic clove, minced
1/2 cup peanut sauce
juice of 1 lime
3 tablespoons olive oil
roasted peanuts for topping (optional)
padthai1Start with cooking the rice noodles. Bring a pot of water to a boil and add the noodles. They won’t take more than a few minutes, then rinse under cold water to stop them from cooking more.

In a small bowl mix together the fish sauce, soy sauce, and garlic and set aside.

In a large wok or skillet over medium heat add a tablespoon of olive oil and the egg, and scramble it. When it’s done remove the egg and set it on a plate aside. Add another tablespoon of oil and add the chicken to the pan. Cook until it’s no longer pink then add the carrot and cook for another 2-3 minutes. Then remove them from the pan.


Now add the last tablespoon of oil, and add the noodles to the pan. Cook for about a minute then flip the noodles over and cook for another minute. Now add the fish and soy sauce mix and allow the noodles to soak it up. Add back in the egg, chicken, carrots and the bean sprouts and stir in the peanut sauce. Reduce heat to low. Carefully stir to not break the noodles. Before serving give a little squirt of lime and a few peanuts on top. Serves 4. Enjoy!

*Double check with the condiments that the are gluten free. I’ve had good luck with the San-J products and Thai Kitchen.

Homemade Peanut Sauce

homemade peanut sauce  I make a lot of Asian style food, and it can be very healthy – however there can be gluten hiding in the sauces, and often lots of sugar. My family loves peanut sauce, and it can be used in so many dishes. From stir fry, to curry, to salad even – it can make a tasty addition to a meal. I’ve kept this sauce pretty mild since my family doesn’t like very spicy food, but you can easily increase the heat.

1 cup natural creamy peanut butter (unsweetened)
1 13.5 oz can light coconut milk
3 tablespoons honey
3 tablespoons Thai red curry paste
3 tablespoons g/f soy sauce
2 tablespoons rice vinegar
1 tablespoon sriracha
1 tablespoon fresh ginger, minced

peanutsauce2In a medium sized pot over medium heat combine all the ingredients. Bring to a low boil stirring constantly. Allow it to simmer for a few minutes over low heat, stirring occasionally as to not let it scorch. Remove from the heat and allow it to sit for 5 minutes before using to allow it to thicken. Stores in the fridge for 3 weeks. Enjoy!

Veggie Stir Fry with Fresh Peanut Sauce

Vegetable Stir Fry with Peanut SauceOnce in awhile I crave peanut sauce, and it goes great with a vegetarian stir fry of fresh vegetables. I wanted to keep this simple and light, and the part that took the longest to make for the recipe was the rice. This is a wonderful way to cook up some of your garden.  I do make my own peanut sauce – which I’ll post tomorrow. It’s really easy to do, and allows you to stay in control over what’s in it. I loved all the crispy vegetables together.

1 small head broccoli, chopped (about 2 cups)
2 cups sugar snap pea pods
1 large red bell pepper, sliced and halved
1 1/2 cups bean sprouts
2 large carrots, chopped
2-3 tablespoons olive oil
1 tablespoon gf soy sauce
3/4 cup peanut sauce

In a large wok or skillet, warm the oil over medium heat and then add the carrots and broccoli. Allow to cook for 5 minutes and add the other vegetables and soy sauce, tossing to coat. Next add the peanut sauce and stir well, cooking the vegetables for another 10 minutes. Serve over rice or other gluten free grain of choice. Enjoy! Serves 4.


Red Coconut Chicken Curry

Red Chicken CurryComfort food. It’s warm, full of vegetables and coconut milk. It’s got great taste, however it’s mild. I also love the way it fills up the kitchen with this wonderful aroma. It also only took about 30 minutes in total to prepare – which is good because the smell was making me hungry! redcurry3Ingredients:
1 pound of chicken, cut into bite sized pieces
2 baby bok choy, shredded
1 large sweet potato, peeled and chopped
1 red bell pepper, diced
4 cups light coconut milk
2 tablespoons fresh ginger, grated
1 lime, juiced
1 tablespoon coconut oil
3 tablespoons red curry paste
1/2 teaspoon sea salt
rice or gluten free grain of choice

* I used Thai Kitchen brand Red Curry Paste. It’s gluten/dairy free and vegan

redcurry2In a large skillet over medium heat melt the coconut oil. Then add the chicken and ginger. When the chicken is nearly done cooking, add the red curry paste. Next add in the coconut milk and the vegetables. Cook over medium heat allowing it to come to a slow boil stirring occasionally, then reduce the heat, add in the lime and salt and allow to simmer for 10-15 minutes. Serve with gluten free grains of choice. Serves 4-6. Enjoy!

Vegetarian Egg Foo Young

Vegetarian Egg Foo Young   Egg Foo Young has always been a comforting dish to me. I loved it as a small child and it’s something I eat from time to time still as an adult. I’ve kept this simple and filled it with bean sprouts and carrots and made the sauce light. In some areas of the world they don’t put any sauce on this dish – but I opted to have a little bit.

eggfooyoung3Ingredients (makes 2 large or 3-4 smaller):
4 eggs, beaten
1 cup bean sprouts
1/4 cup shredded carrot
1 medium shallot, diced
2 scallions, sliced
1 1/4 cup vegetable broth
3 teaspoons  gluten free soy sauce
1/2 teaspoon sesame oil
1 garlic clove, minced
2 teaspoons cornstarch
salt and pepper, to taste
olive oil
eggfooyoung4In a large skillet over medium heat place the vegetable broth, soy sauce, garlic, salt and pepper. Bring to a low boil then reduce heat and add the cornstarch. Blend well then keep on low heat stirring occasionally for 10 minutes.

In a medium sized bowl, whisk the eggs with the sesame oil. Stir in the bean sprouts, scallions and carrots. In skillet or wok on medium-high heat, add a bit of olive oil (2-3 tablespoons). Enough to cover the pan and then some. Once the oil is hot add half the egg mixture. Cook for 2-3 minutes, you’ll see the sides start to lightly brown and the egg should move easily in the pan. Flip over and cook another 2-3 minutes. Remove from the pan and repeat for the second half of the mixture. Spoon some sauce over top and add the sliced scallions.  I made 2 large egg patties, but you can make 3-4 smaller ones. Enjoy!