I’ve got a couple of recipes, and you know I only blog about those that I would DEFINITELY made again. These are gluten free, and they were yummy!! 🙂 As I’ve always stated, for those with Gastric Bypass, we eat so little………the stuff better taste freakin’ good!! So I’ve got a few pics of these two recipes and I apologize now that I’m “a little of this, and a pinch of that” kinda cook, but at least the ingredients are accurate, and I’ll do my best to give measurements. What’s nice about these, they are really up to you and what you want it to taste like. More or less garlic, more or less sesame oil, more or less tamari (GF soy sauce or use homemade GF soy sauce). The other part of today’s chow is that this was spanned over two days, between two people with using the soba noodles twice, and that’s always handy. Cook it once but eat twice. 🙂
So, first, Soba Noodles. I get mine at the my local Asian Grocery store called T & T. They have a wide variety which is great. You can read about Soba Noodles but the short version is that it’s another word for buckwheat and therefore the noodles are gluten free and they are also one of 11 types of Asian noodles that are safe for the gluten free diet.
The other evening, I had this tremendous craving for beef broccoli. Honey was gone working, so I decided to be proactive and got supper prepped. Well that was my intention. So I chopped the broccoli and did a quick blanching. I put my stewing beef in it’s marinade. I’ve got the water going to cook my soba noodles and then it happened………….the power went out!! NOOOOOOOOO But yes, yes it did. So I waited for a bit, took the puppies for a walk. But, nothing, no power. So after some discussions and hearing a multitude of sirens at close enough range for half an hour, I figured that even if the power did come back on, it wouldn’t be for a while. A call to the hydro company confirmed that!! Oh the disappointment, my craving was going right down the drain. This was no longer going to be my main attraction of the day!! How sad! So I waited. A full day (and yes, the power finally came back, but it was literally 4 hours after it went out…LOL)
Now the only bonus to this process was that my meat had now been sitting in it’s marinade for the past 24 hours. DELISHHHHH….So if you can marinate overnight that would be great, but not necessary.
Beef Broccoli with Soba Noodles
- A head of broccoli (cut into flowers and you can use thin slices of the stems)
- Soba noodles (I used the two packets as above picture)
- 5 Tbsp GF Teriaki Sauce (I bought it at Costco and I LOVE it)
- 1 Tbsp corn flour
- a little bit of oil to fry with
- crushed garlic (to your taste, 1 – 3 cloves)
- 3 chopped green onions
Bring a pot of water to a boil. Blanche the broccoli for a minute or two. Remove and run under cold water to stop the cooking. Then bring water once again to a boil to cook the soba noodles. Once water is boiling add the soba noodles. These should only take 3 to 5 minutes, but follow the package directions. Rinse under cold water.
Heat a wok or a large pan on med high. Brown your marinaded beef. Cook fully, all your parboiled broccoli, then toss in your noodles. Add the remaining 2 Tbsp for Teriaki sauce and heat through (about 1 minute)
Serve and top with green onion. That’s it. I always like my crunch, so I did add some toasted almonds.
Here is also the picture of the Teriaki sauce that I get at Costco. I love it and it’s useful for so many things. Get yourself some!! You can also visit Organic Ville. They have some awesome GF products. 🙂
So now with the second recipe you can use this same Teriyaki sauce or you can use the GF Tamai. Whatever you like.
This next salad would be served cold, or room temperature actually.
Cold Soba Noodle Chicken Salad
- 2 chicken breast
- 2 tbsp tamari sauce or teriyaki sauce
- 1 minced clove of garlic
- sesame oil
- 1 tbsp rice vinegar
- salt and pepper
- one green pepper (sliced into thin strips)
- toasted almonds
- 4 green onions chopped
- left over soba noodles (about two cups)
- a handful of baby spinach
Meanwhile, boil your chicken. You can always pan fry it as well. If you boil them, you can add some ginger in the water. Dice up your chicken if you pan fry it. If you boil, boil it whole, let it rest, and then shred. Let it cool, but it doesn’t have to be cold. Warmish is good enough.
While the chicken is cooling, in a small bowl, mix together the tamari, garlic, and vinegar. You can add another tbsp of sesame oil if you want.
Put the salad together. Add your chicken, put in your spinach and then add your tamari sauce and toss. Add your toasted almonds, and green onions.
This makes a great “to go” salad, picnics and work!! Enjoy
Health and Love!!