Gluten Free Recipies

1/4 cup San-J Wheat-Free Tamari Sauce

6 oz. almonds


DIRECTIONS:

Combine the almonds and tamari sauce in a medium bowl. Let the almonds marinate with the tamari sauce for about 30 minutes. Drain the almonds. Spread the almonds on a baking sheet and roast at 350 degrees for 6-8 minutes. You may want to stick around in case your almonds roast a little faster than mine! Loosen the almonds with a spatula. Serve.

Remember this snack is good for you, but it is energy-packed, so try and exercise restraint!

1/2 cup sour cream
1 green onion green and white parts, chopped
1 1/2 teaspoons Frank’s Hot Sauce (gluten-free at time-always check)
8 ounces cream cheese, softened
1/4 cup oil-packed sun-dried tomatoes, chopped
3/4 teaspoon salt
1/2 cup mayonnaise
1 teaspoon pepper

Combine all of the ingredients in a food processor and process until pureed. Cover and chill until serving time. Bring to room temperature before serving. The dip can be made up to two days ahead of time.

    * 3 cloves garlic, minced
    * 1 tablespoon tomato paste
    * 2 pounds large shrimp, peeled and deveined with tails attached
    * skewers
    * 2 teaspoons dried oregano
    * 1 teaspoon salt
    * 1 teaspoon ground black pepper
    * 1 cup olive oil
    * 1/4 cup chopped fresh parsley
    * 1 lemon, juiced
    * 2 tablespoons hot pepper sauce

   1. Mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for two hours.
   2. Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
   3. Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.

1/2 green pepper
8 oz. sliced mushrooms
salt to taste
3 oz. mozzarella
1 lb. gr. beef, gr. turkey, or soy crumbles
1 onion
5-6 oz. mild cheddar
red pepper to taste
28 oz. can Muir Glen crushed tomatoes w/ basil
12 oz bag of Tinkyada rice penne
1/2 teaspoon of oregano
pinch of sugar

Directions:

Bring a pot of water to boil to cook the penne. Brown the gr. beef. Drain the excess fat. Add the vegetables and cook for about 8 minutes or until tender. Add the crushed tomatoes, salt, pepper, sugar, red pepper, and oregano. Simmer for 15 minutes. While the sauce is simmering, cook the penne and preheat the oven to 350 degrees. Once the sauce and penne noodles are done, layer them in a 3 qt. casserole dish. Start with half the sauce, then all of the noodles, then a layer of cheddar cheese, then the rest of the sauce, and top with

1 cup gluten-free chicken broth
1/2 cup sugar (reduce if you feel you must)
1/4 cup cornstarch plus 2 teaspoons
1 1/2 lbs of chicken tenders (cut into thirds/bite size pieces)
1/4 cup plus 1 Tablespoon of San-J’s Wheat-Free Tamari Sauce
2 1/2 Tablespoons of rice vinegar plus 1 teaspoon
2 egg whites, lightly beaten
1/2 cup oil
1 teaspoon garlic, minced
3-6 dried hot pepper pods
green onions, chopped
cooked jasmine rice
1/4 cup sesame seeds

In a medium bowl, combine sugar, 1/4 cup of the tamari sauce, vinegar, and chicken broth. Set aside. In a separate bowl, combine chicken pieces, remaining tablespoon of soy sauce, and a teaspoon of vinegar. Marinate chicken for at least 30 minutes. Once the chicken has marinated, add egg whites and cornstarch and stir until well-blended.

In your wok, heat oil over med-high heat. Cook chicken (in about 3 batches) until golden on both sides- this will take 3-5 minutes. Remove chicken from wok with a slotted spoon and drain on paper towels. Cover with foil to keep the chicken warm. If you have more than a couple tablespoons of oil left in the wok, discard the remaining oil, but leave just a few tablespoons in the wok. Reduce the heat to med. Cook the garlic and pepper pods for about a minute. Then add soy sauce mixture. Increase heat to med-high and cook sauce for about 15 minutes. Stir two teaspoonfuls of cornstarch into a little water and whisk it into the sauce. Once the sauce is thickened and bubbly, add the chicken and sesame seeds. Top with green onions and serve over jasmine rice.

Serves 4-6