On our way home from the beach on Friday we stopped at this trendy restaurant in Santa Clara called World Wrapps. While we can’t eat the wraps/burritos, I can have them make a wrap into a rice bowl instead. The kids and I had their Polynesian Pork Wrapp which was really tasty. It consisted of Pulled-Pork served with Jasmine rice, a tropically inspired lemon slaw, and a Pineapple BBQ sauce. Now who wouldn’t think this was wonderful?
Today I decided I was going to try my hand at this dish with some leftover barbequed Turkey instead.
I took a can of pineapple tidbits and tossed them into the food processor with a cup of Kinder’s Mild BBQ Sauce to create my base sauce. I then cooked up some white rice and made a batch of coleslaw.
The sweet barbecue sauce with the flavors of the coleslaw go well together with the meal. It may not look like all that, but the flavors are spectacular together well you take each bite.
While we were over in Maui, my husband kept seeing Loco Moco on various restaurant menus. He finally indulged and ordered Loco Moco even through he isn’t a huge fan of gravy and was splendidly surprised at how tasty the meal was.
Loco Moco is a hawaiian meal said to originated back in the the 1940s in Hilo, Hawaii. While there are many variations, the traditional loco moco consists of white rice, topped with a hamburger patty, a fried egg, and smothered in brown gravy.
My husband asked for Loco Moco for dinner a few nights after coming home from Maui. And since it sounded fairly simple I decided to try and recreate this Hawaiian meal for the family.
While I was at Walmart, I noticed they had a Gluten Free Brown Gravy Packet by Pioneer Brand. I bought a couple of packets to try out with my Loco Moco recipe and was quite happy with the taste. Now normally I would probably make my gravy from scratch, but I really wanted to try the packet out to see how it was and happy that I did. It made the prep work quicker.
I love New Orleans. It is spectacular in my opinion — the food, the atmosphere… I fell in love instantly. I was lucky enough to had traveled to NOLA twice for Mardi Gras. And even went when Mardi Gras landed on my Birthday in 1997!! Ok, did I just date myself?
Even though I haven’t been to NOLA in years, I pay homage to Fat Tuesday at my home regardless. Now of course I use to go all out and decorate, make a kings cake for dessert and even hide a plastic baby. But life is much more busier than it use to be and now all I have time for is basically cooking up dinner, LOL.
I wanted to make Gumbo — but I made a twist from the norm and made it a rice bowl instead. It might not look like much but the flavor pops once you take a spoonful!
Slow-Cooker Gumbo Rice Bowl with Turkey and Andouille Sausage
- 1/4 lb (1 stick) butter
- 4 oz gluten free flour
- 1 Small onions, diced
- 2 celery stalks, diced
- 2 cups turkey broth
- 1-1/2 teaspoon Creole seasoning
- 1/4 teaspoon ground black pepper
- pinch of dried hot red pepper flakes
- pinch of chili powder
- 1/4 teaspoon dried thyme
- 1 teaspoon chopped garlic
- 12 ounce bag of okra
- 1 teaspoon salt
- 12 ounce andouille sausage, sliced
- 1 lb. turkey tenderloin, diced
- 3 cups uncooked rice
- Heat a crockpot up and add all ingredients except flour, butter and rice. Stirring every few hours.
- In a small pot melt butter over moderately low heat. Gradually add a third of the flour, stirring constantly with a wooden spoon.. Add another third more flour still stir constantly. Then add remaining third of flour still stirring constantly to cook roux until it is dark in color.
- Cook gumbo for 8 hours on low.
- Cook rice according to directions. When rice is ready add rice to Gumbo and mix to incorporate. Serve immediately.
I was hungry and thought an easy meal would be to throw together a beef stir fry. I headed to the freezer pulled out a steak and quickly started throwing a marinade/sauce together for the stir fry.
Beef and Vegetable Stir Fry over Rice
I can never do something the simple way – I always have to add some flare to my food, like chocolate.
Gluten Free Rice Crispies Squares with Cranberries and Dark Chocolate Chips
1/2 cup (1 stick) butter
10 oz. Marshmallows
6 cups Gluten Free Brown Rice Crisps Cereal
3/4 cup cranberries
1 bag dark chocolate chips
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth.
Add cereal, cranberries and chocolate chips to marshmallow mixture. Stir until well coated.
Using a buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares.
My husband loves CalRose White Rice. It may not be as nutritious as brown rice – but that is what he likes and what I make most nights. Yet I have as of late not realized how many containers of leftover rice I had in the fridge.
So tonight I decided to make fried rice with the leftovers and so glad I did because it was oh so good!