This began as an article about the benefits of eating a gluten-free, keto-style diet. It has morphed into a focus on Asian cuisine! The flavors are brilliant, proving that fresh, fun, and delicious recipes can be created that just happen to be good for you. As you make these recipes, you will quickly realize you do not need special ingredients to cook gluten-free. You just need to know how to choose gluten-free ingredients. There is no need to sacrifice flavor when cooking, just because you are trying to be careful about what you eat.
WASABI CHEESE BALL
- 2 (8 ounce) packages light cream cheese (Neufchatel)
- 2 Tbs. S&B Prepared Wasabi in tube (found near sushi display in grocery store)
- Small jar white sesame seeds
- Small jar black sesame seeds
- ¼ cup red pepper jelly
- Avocado, firm but ripe
- Mango, firm but ripe
- 1-2 boxes of round rice crackers
Allow cream cheese to soften at room temperature for at least 10 minutes, but no more than 20 minutes. Place cream cheese in a large bowl with prepared wasabi. Using gloves, knead it gently until no green is visible. Form into a ball and chill for 20 minutes. This can be made two days ahead, up to this point in the recipe. If storing, wrap ball in plastic wrap to keep from drying out.
Combine black and white sesame seeds. Place cheeseball in a clean bowl. Sprinkle with sesame seeds; turn and sprinkle with more until the ball is coated. You will not need all the sesame seeds.
Using a very sharp knife, carefully peel avocado. Slice 1/8-inch slices around the core. Cut each of these slices into very small squares. Do the same with the mango. Set aside.
Melt ¼ cup of red pepper jelly for 30 seconds in microwave. Stir until liquid. You may need to heat just a little more to make it pourable. Pour jelly, a little at a time, over chilled cheese ball until there are no bare spots.
Fan rice crackers around cheese ball just before serving. Starting at bottom, press crackers gently into cheese. You should have three levels of crackers that look like petals around the cheese (see photo). Note: If you do this too soon before serving, crackers will get soggy as it sits. Gently top cheese with the tiny bits of avocado and mango. You can also sprinkle some around the plate.
NAM TOK CHICKEN (or Steak) SALAD
- 1 pound ground chicken; or, steak – grilled and sliced
- 1 red onion
- 1 bunch cilantro
- 1 bunch green onion
- Mixed greens
- Tomato wedges
Dressing:
- 6 limes, juiced
- 2 Tbs. ginger puree or fresh grated ginger
- 1 Tbs. finely chopped garlic
- 4 Tbs. fish sauce
- 2 Tbs. sriracha
Cook chicken in 1 cup water and then drain water. Set aside. Cut red onion in quarters and then slice thin. Place in a large glass bowl. (Set a bit aside for garnish.) Add chicken (or steak) to onions in bowl. Prepare the dressing and pour over meat and onions in the bowl. Place in the refrigerator to chill for one hour. Roughly chop cilantro. Place in a small bowl thinly slice green onion, using both white and green part. Add to the cilantro. Just before serving, add cilantro and green onion to the dish. Keep aside a bit to use as garnish.
To serve, mound mixed greens in the center of serving plate. Top with meat. Surround with tomato wedges. Garnish with additional slivered red onion and chopped cilantro.
CHICKEN SATAY (THAI CHICKEN SKEWERS) WITH PEANUT SAUCE
- 2-3 pounds chicken tenderloins (approximately 20 pieces)
- 20 (6-inch) wooden skewers
Marinade for chicken:
- 1 Tbs. honey
- 1 Tbs. soy sauce
- 1 Tbs. sesame oil
- 1 Tbs. chili sauce
- 1 Tbs. fresh lemon juice
Peanut Sauce:
- ¼ cup crunchy peanut butter
- 1 clove crushed garlic
- 1 Tbs. gluten-free soy sauce
- 1 Tbs. rice wine vinegar
- 1 Tbs. brown sugar
- 1 tsp. toasted sesame oil
- 1 tsp. sriracha sauce
- 2-3 Tbs. hot water (more if too thick)
Combine marinade in large glass bowl. Clean tendon from tenderloin pieces using sharp scissors. Add chicken to marinade. Refrigerate until ready to cook. Soak skewers in hot water for at least 10 minutes. Spray gas or charcoal grill grate with cooking spray. Set gas grill to highest heat. If you use charcoal, grill when coals are red-hot. While the grill is heating, thread skewers length wise through chicken tenders, starting with widest end first.
If possible, place skewers at bottom of grill so that the exposed stick is not in direct contact with hot fire. Grill for four minutes on the first side. Use a metal spatula to loosen each skewer. Turn and cook for four more minutes. Chicken should be slightly charred on each side.
Whisk together all ingredients for peanut sauce.
To serve. Arrange skewers in circular pattern on platter, point side to center of plate. Drizzle lightly with peanut sauce. Place bowl of additional sauce in center of platter. Garnish with fresh chopped cilantro. The peanut sauce can also be tossed with rice noodles for a delicious side dish or used as a dressing for salad.