Using Whole Foods Korean BBQ Sauce and Lotus Foods Ramen Noodles

If you’ve read any of my other recipes, you know by now, I often find myself throwing together quick and easy meals using things I already have laying around the house. That is exactly what happened when I made this Shrimp and Ramen Stir Fry . Lucky of me, these culinary experiments come out good more often than they do bad. Give this Shrimp and Ramen Stir Fry a try and let me know what you think.

-The Gluten-Free Gal’s Guide

Ingredients:

• 1/2 lb. Shrimp
• 1/4 cup Broccoli (chopped)
• 1/4 cup Bell Pepper (chopped)
• 1 1/2 tbsp. Whole Foods Korean BBQ Sauce
• 1 tbsp. Olive Oil (you can use any type of oil you prefer)
• 1 tbsp. Scallions (chopped)
• 1 tsp. Sesame Seeds
• 1 Lotus Foods Millet and Brown Rice Ramen Cake
• 1 tsp. Rice Vinegar (make sure you’re using a gluten-free brand!)
• 1 tsp. Gluten-Free Soy Sauce (you can substitute Tamari)

Directions:

1. Peel and clean the shrimp and add to a large bowl.
2. Chop the Peppers, Broccoli, and Scallions and add to the shrimp.
3. Add the Korean BBQ Sauce, Oil, and Sesame Seeds to the bowl, and stir so that everything is mixed through.
4. Pour the entire contents of the bowl into a plastic bag, place in the refrigerator, and allow to marinate for at least 30 minutes.
5. When ready to cook the meal, remove the bag of shrimp and vegetables from the refrigerator.
6. Heat a wok or deep frying pan on medium heat. You can add a little extra oil to the pan for cooking, but do not need to. Pour the contents of the bag into your wok/frying pan, and cook until the shrimp turn pink. Once cooked, remove from the wok/frying pan, and set aside.
7. Prepare the ramen following the instructions on the packaging.
8. Once the ramen is cooked, add to the wok/frying pan you used for the shrimp. Add the Rice Vinegar and Soy Sauce to the ramen, and mix. Top with previously cooked shrimp and vegetables, and allow to fry for 5 minutes, stirring so it does not burn or become overcooked in areas.
9. Let cool, serve, and enjoy!

Sometimes it’s hard not to think about the things I used to eat, and miss the foods from my past gluten-filled life. It’s especially difficult during the holidays where a lot of traditional foods are now off limits. Recently, while celebrating the Jewish holidays, my amazing mother went to work to bring one of my favorite foods back into my life, blintzes. Thanks to mom, I was once again able to celebrate the High Holy Days with this delicious treat. My mom made two blintz variations: cheese and potato. Check out the recipe below, and let me know what you think.

-The Gluten-Free Gal’s Guide

Ingredients:

(For the crepe/wrap)

• 3 Eggs
• 1 c. Gluten-Free Flour (I used Bob’s Redmill one-to-one)
• 1 tbsp. Oil
• 1 tbsp. Sugar
• Cooking Spray/Oil/Butter for your frying pan

(For the Cheese Filling)

• 2 c. Ricotta Cheese
• 2 tsp. Lemon Juice
• 2 tbsp. Sugar
• 1 tsp. Vanilla Extract

(For the Potato Filling)

• 1 Small Onion
• 1 tbsp. Butter
• 2 Small Potatoes
• Salt
• Pepper

Directions

(For the crepe/wrap)

1. Add the Gluten-Free Flour and sugar in a bowl and mix.
2. In a separate bowl, add the eggs, milk, and oil and mix together.
3. Pour the wet ingredients into the dry ingredients and whisk until creamy and lumps are removed.
4. Heat a small frying pan and spray with cooking spray.
5. Using a soup ladle, add a ladle of batter to the pan. Rotate the pan so that whole bottom of the pan is coated with batter.
6. Allow to cook for about 3 minutes until you see bubbles. Flip the blintz wrapping over to cook the other side until it begins to brown.
7. Flip the cooked blintz wrapping onto a cloth towel.
8. Repeat steps 5-7 until all the batter is cooked.

(For the Cheese Filling)

1. Add the Ricotta Cheese, Lemon Juice, Sugar, and Vanilla Extract in a bowl.
2. Whisk together all of the ingredients so that they are fully combined and smooth.

(For the Potato Filling)

1. Chop the onion.
2. Add the butter to a frying pan, heat, add the onions, and sauté until translucent.
3. Peel the potatoes.
4. Boil a pot of water, add the potatoes, and boil for about 20 minutes until soft.
5. Mash the potatoes, add the onions, and mix until fully combined.
6. Salt and pepper the potatoes to preference.

(For stuffing and finishing the blintzes)

1. Take a blintz wrap and place on a flat surface.
2. Add about 2 tbsp. of cheese or potato filling.
3. Fold the blintz by folding one side across the filling, fold in the top and bottom edges, then fold the remaining side over.
4. Take the stuffed blintz and add to a frying pan. Fry the stuffed blintz until browned on all sides.
5. Let cool, serve, an enjoy!

*These blintzes freeze well. To freeze, freeze the stuffed and uncooked blintz. When ready to eat, simply let defrost and fry*