Food for Robby
Gluten free, low dairy and low fodmap
This is another dish Robby asked me to make when we got home. Although Robby does VERY well in the kitchen he was ready for me to cook after us being away for a few weeks and him working, going to school and taking care of our home. I was happy to make these for him BUT the sauce for these scallion pancakes was REALLY, REALLY spicy, too spicy for me but you can certainly tame it down by omitting the spicy red pepper and adding more honey.
These little pancakes took me a little time to brown but be patient as you want that little brown crisp!
Jim and Robby really enjoyed this dish and put it in the favorite category, if fact they were eating them faster than I could make them. I was not sure I was going to get a picture! Although I liked it, for me it was not a favorite, still good and would make again though!
Note-I mixed the scallions into the batter BUT next time I will keep the scallions out of the batter and sprinkle them over the batter just when I put the batter into the pan to make it easier to distribute the scallions into each bite.
INGREDIENTS
FOR THE BATTER
1 cup of water
1/2 cup white rice flour
1/2 cup tapioca starch or corn starch
2 eggs, beaten
1 teaspoon rice vinegar
Salt
Pepper
2 bunches of scallions, cleaned trimmed and diced.
FOR THE DIPPING SAUCE
2 Tablespoons Tamari
2 teaspoons rice vinegar
1 spicy red pepper-optional
1 scallion, diced
1 clove of garlic, diced
1/2 teaspoon toasted sesame oil
1/2 teaspoon sriracha
1/2 to 1 teaspoon of honey
Sesame seeds -optional
Coconut oil for the pan
DIRECTIONS
Prepare the dipping sauce by combing all of the ingredients and stir well to combine. Set aside to let the flavors come together.
For the batter add all of the ingredients together and mix well. Stir in the scallions and mix again. The batter will be very thin.
Warm a Tablespoon of coconut oil to a non stick pan over medium high heat. Once the oil is warm add about 1/4 cup of the batter to the pan. You can do 2-3 at a time depending on the size of your pan. If the scallions land in one spot simply using a spoon move them very gently so each bite gets some scallion in it. After a few minutes on one side flip to the other side. You want them golden brown. Continue until the batter has all been cooked.
Serve warm with dipping sauce.
Enjoy!
This is a dish that Robby our son made several months ago but for some reason it did not make the blog back then and when we got home from out NY trip Robby asked me to make it again as it’s so good. Well, long story short neither one of us could find the recipe! After some serious searching Robby found the recipe and needless to say I’m getting it posted ASAP as this recipe is a keeper. It’s so full of flavor and you can change up the veggies to what’s fresh in your garden or market! We ALL loved this dish. I served it over rice.
INGREDIENTS
1 Tablespoon coconut oil
1 pound uncooked shrimp. Peeled, deveined with the tails removed. (Thawed, if bought frozen)
1 can full fat coconut milk
3 garlic cloves, minced
1 teaspoon ginger, minced
1/2 cup fresh cilantro
1 lime
1 Visalia onion, or white onion, chopped
2-3 veggies of your choice, I used broccoli, carrots and yellow squash
2 teaspoons tamari
2 Tablespoon green curry paste
1 teaspoon sriracha
Pinch of salt
Pinch of pepper
Rice for serving, I used jasmine rice.
DIRECTIONS
Prep all of your veggies first as this dish comes together quick.
Mince garlic and ginger.
Prep shrimp, thaw if needed, cut tails off.
Chop onion and veggies to bite size piece’s.
Chop cilantro.
Set them all aside and turn a large non stick skillet onto medium heat and add a heaping Tablespoon of coconut oil into the pan
Add chopped onion to the pan coating it with the oil, when the onion is soft add 1/2 the amount of ginger and garlic and stir. Add a pinch of salt and pepper and continue to cook for a few minutes stirring often.
Add your chopped veggies to the pan and stir well. Cook 5 minutes or until veggies are softened.
Add the can of coconut milk and stir well. Add the curry paste and stir well again. Add the sriracha and 1 teaspoon of the tamari, add juice from 1/2 the lime, stir. Turn heat to low and simmer 5-7 minutes. Add the cilantro near the end of the simmering.
While the sauce is simmering, heat 1 Tablespoon coconut oil into a large non stick pan on medium heat. Add the shrimp when the oil is hot. Add a pinch of salt and pepper, add the remaining ginger and garlic. Sauté until the shrimp turn pink. Add the remaining Tamari and the juice of the other half of the lime.
When the shrimp are pink and everything is mixed add this to the pan with your veggies and stir to combine.
Serve warm over rice.
Enjoy!
I have mentioned in earlier posts how much Robby has been wanting chicken and rice, well I have made it a million different ways but came across this recipe on Pinterest and knew he would love it. It’s SPICY and he loves anything spicy. This was the perfect recipe for him to have over rice and that’s exactly what he did! This recipe reminds me of a Nashville hot chicken.
INGREDIENTS
1 teaspoon ground cayenne pepper
2 teaspoons packed brown sugar
1 1/2 teaspoon Gluten Free Flour or regular
1/2 teaspoon paprika
1/2 teaspoon chili powder
Pinch of salt
1/2 teaspoon garlic powder
1 Tablespoon olive oil
1 pound chicken breast cut into bite size pieces.
Cooked rice for serving.
DIRECTIONS
In a small dish stir together cayenne, brown sugar, flour, paprika, chili powder, salt and garlic powder.
Place the cut up chicken pieces into a large zip lock bag and add the spice mixture, seal the bag and shake the bag until the chicken is coated with all of the spices.
Add the oil to a large skillet over medium high heat. When the oil is hot add the chicken pieces to the pan trying not to over crowd the pan. Stir the chicken coating them in the oil. Cook the chicken 7-10 minutes stirring every couple of minutes. When the chicken is cooked through and browned on the outside remove from the heat and serve with cooked rice.
Enjoy!
We are always looking for something different to grill when we are traveling in the motorhome so for this trip to Bar Harbor Maine I decided on grilled pork chops with grilled apples and an apple cider sauce. I made the rub (minus the olive oil. I added that when it was time to cook)and sauce before we left the house making this super quick to pull together for dinner! The sauce is just that….it’s not a glaze the sauce is much thinner. I made this with Honey Crisp apples but Jim thought he would like the tart from a Granny Smith apple so next time I will be using both types of apples. We always have our meat thermometer with us as that’s the easiest way to keeping the meat moist. We really enjoyed this dish. We grilled the apples at the end of the cooking time for the pork chops so they did not get over cooked and kept a little bite to them. will be adding grilled apples to more of our dinners this summer!
INGREDIENTS
4 bone in pork chops
2 Apples, sliced. Can use Honey crisp or Granny Smith or both.
FOR THE RUB
2 tablespoons brown sugar
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1 Tablespoon olive oil
FOR THE APPLE CIDER SAUCE
3/4 cup apple cider
4 Tablespoons Maple Syrup, the real stuff
1/2 Tablespoon Dijon mustard
Dash of red pepper flakes
Pinch of salt
DIRECTIONS
Light your grill to medium high heat.
In a small sauce pan prepare the sauce by combining the apple cider, maple syrup, Dijon, red pepper flakes and salt in a saucepan and bring to a simmer. While the cider comes to a simmer (simmer for about ten minutes then remove from heat) prepare your rub. In a small bowl combine the brown sugar, chili powder, garlic powder, salt and pepper. Mix the rub though with a fork. Add the oil to the spice mixture forming a paste. Pat the pork chops dry then cover the pork chops with the paste on both sides.
Place the spice covered pork chops on the heated grill and throughly brush with the cider sauce. Grill chops for about six minutes, flip chops , brush with sauce and grill for another couple minutes, flip and brush again. Repeat until the chops reach 145 degrees internal temperature. Add the sliced apple pieces to he grill and also brush with the sauce. Once you have grill makes on your apples you can remove them. Serve warm with your pork chops.
Enjoy!
I came across this recipe on Pinterest and knew I had to make it. I changed it slightly by adding a drizzle of salted caramel sauce over the top. This recipe is gluten free BUT everyone in the house loved these bars. These are simply to make and very similar to my apple pie recipe so it was no surprise everyone enjoyed these apple pie bars!
INGREDIENTS
INGREDIENTS FOR THE COOKIE BASE-
1 1/2 cups gluten free flour. I used Bob’s 1 for 1 that has xanthan gum in it.
1/3 cup granulated sugar
Pinch of salt
8 Tablespoons dairy free butter. I used Earth’s Balance, cut into Tablespoons.
You will be reserving 1/3 cup of this mixture to use in the crumble.
FOR THE CRUMBLE-
2 Tablespoons brown sugar, packed
1/3 cup chopped pecans
1/4 cup gluten free old fashioned rolled oats
1/3 cup of reserved cookie base
APPLE CINNAMON FILLING-
3 cups chopped, peeled apples. I used a combination of honey crisp and Granny Smith. Chop into 1/4 inch or so pieces.
1 1/2 teaspoons cinnamon
AT THE END OF COOKING-
Add a drizzle of salted caramel sauce if desired.
DIRECTIONS
Pre heat oven to 375 degrees.
Line 8 inch square baking pan with parchment paper or Tim foil so the foil hangs over the edge so you can easily remove the bars from the pan at the end of cooking time.
TO MAKE THE BASE-
Using a stand mixer add the flour, sugar and salt into the mixing bowl and mix on low speed to combine. Add butter a couple pieces at a time and continue to mix until a dough forms and pulls away from the sides of the bowl. About 2-3 minutes. Measure 1/3 cup of the dough and set aside to use in the crumble.
Using your hands press the remaining dough into an even layer on the bottom of your prepared pan. Bake 15 minutes or u til edges begin to brown rotating pan half way through baking.
APPLE CINNAMON FILLING-
While the base bakes, combine chopped apples and cinnamon in a bowl mixing to coat the apples in the cinnamon.
CRUMBLE TOPPING-
While the base bakes add the reserved dough, brown sugar, pecans and Oates into the mixing bowl used for the base using the mixer or a pastry cutter, or your hands mix until combined and crumbly. Set aside.
ASSEMBLE-
Pour the cinnamon apples over the hot base and spread evenly. Sprinkle with the crumb topping pinching the crumble to create a tiny crumble. Do not press it into the filling. Bake 22 minutes then cover with foil and bake an additional 10 minutes. Turn oven off and leave covered in the pan in the oven for 5 more minutes. This will allow the apples to bake without over browning the crumble topping.
Let bars cool completely in the pan. Add salted caramel if desired . A light drizzle over all of the top. When cooled completely remove from the pan using the over lapping foil and cut into squares. Store in the fridge.
Enjoy!
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