Tag Archives: shrimp

Gluten Free Chinese Dinner

This dinner didn’t come out exactly how I had expected it too, but that’s ok because every cooking experience is part of learning.  You can always try and make something better next time.  This dish is shrimp stir fry.  Stir fry’s are easy to make and since gluten free chinese food is hard to come by, this is one way of getting that flavor back into your life. 

This stir fry included:

  • 2 chopped onions
  • 2 chopped peppers
  • 1 bag of fresh snap peas
  • 1 can of baby corn
  • 1 bag of bean sprouts
  • 1 bag of frozen asian vegetable mixture
  • 2 small cans of pineapple in 100% juice
  • corn starch
  • garlic powder
  • fresh ginger
  • 1lb bag of shrimp (I used cooked jumbo that I defrosted and added towards the end of cooking the remaining vegetables)
  • soy sauce (gluten free)
  • sezchwan sauce (gluten free)


This mixture made a ton of stir fry.  I have lots of leftovers.  First saute all of the fresh vegetables, then add in the frozen vegetables and the soy sauce and szcheuan sauce.  All of this will need to be to taste because the szecheuan sauce is very spicy and not everyone likes this style of sauce.  Towards the end add in the baby corn and shrimp to get heated through.  Then add in 2-3 tsp. of corn starch to thicken the sauce a little bit.

I served my stir fry over shirataki noodles.  You have to like the taste and consistency of these, but they are low in calories and to me a good stand if for rice in this kind of a dinner.  Do you have any gluten free stir fry sauce secrets?


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Seafood Soup

Tonight’s dinner solved many issues in my kitchen.  First I had lots of vegetables in my refrigerator that either needed to be cooked or tossed in the garbage.  Second this soup can incorporate many fresh ingredients that are great this time of year.  This soup requires a lot of ingredients, but is very simple to make. 

  • 1 28 oz. can of plum tomatoes (the one I used has basil, but this is not necessary)
  • 1 15 oz. can of chopped tomatoes
  • 1 tbsp. of crushed garlic
  • 2 bay leaves
  • 4 5 oz. cans of clams
  • 2 8 oz. jars of clam juice
  • 2 dried bay leaves
  • Onion
  • Pepper
  • Chicken broth or water
  • 1 lb frozen cooked shrimp
  • mixed bag of seafood from Trader Joe’s (includes shrimp, calamari, scallops)
  • 1 tsp. crushed red pepper flakes
  • 1 package of fresh basil torn to smaller pieces
  • 2 tsp. dried oregano (you can use fresh if you have it)
  • salt and pepper to taste
  • mushrooms (I used a combination of chopped portabello and shitake mushrooms)

In order to make this soup, I sprayed the bottom of a big soup pot with cooking spray and heated the pan over medium.  Then you’ll want to add the vegetables including onion, pepper, mushrooms, etc along with the garlic.  Cook this alone until soft.  Then I put in some tomatoes I had in my fridge that were getting a little soft.  Once all of this was cooked together a bit and getting soft, I added all of the clams and clam juice.  Depending on how much vegetables you have, you may want to add a bit of water or chicken broth to cover all of the vegetables.  Then add in all seasonings except salt and pepper.  Here’s a look at this point of the process.  Once the soup began to heat throughout and the flavors began to blend together, I added in the frozen seafood mixture from trader joes.  Once that was cooked through, I added the frozen shrimp since they were cooked already.  Then heat until everything is hot and season with salt and pepper.  You really can add whatever vegetables you want to this soup.  It is a very light and flavorful dinner.

On the side I made this.  Doesn’t it look like a nice fresh crusty bread…well it is.  It just happens to be gluten free also.  This is a Joan’s Gluten Free Italian BreadHer products really are some of the best I’ve tasted (and my husband too who doesn’t require a gluten free diet).  In order to make this bread, follow the directions on the back of the package.  I simply defrosted this white frozen loaf on parchment paper in the microwave.  Then I cooked it at 425 for 25 minutes until brown.  Once cooled most of the way, slice the bread and it’s ready to eat.  What could be better than crusty bread and soup?  This meal was a winner!

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Shrimp And Sides








Take a look at all of that yummyness!  I really wasn’t sure exactly what I was going to make for dinner tonight.  I knew that dinner was going to revolve around shrimp that I had in the freezer.  I also knew that I had a lemon, fresh basil, garlic, onion, green market red pepper, capers, and tomatoes in the fridge.  So with that, I decided to make this lovely dinner.  First, I took about a tablespoon or so of chicken stock and put it in the pan to heat up.  I knew I would be using oil in my vegetables and didn’t want to include too much oil.  I already had the stock opened in the fridge and I just thought it would be best to use that up.  I tossed in 3 crushed garlic cloves, the onion, pepper, and mushrooms.  I cooked this for about 5 minutes.  Then I tossed in the shrimp, a bunch of torn basil leaves, and capers.  Once the shrimp began defrosting, I added the juice of half a lemon.  I added the other half at the end.  I also added a crushed red pepper flakes for some spice.  Next time I think I will add more than I did tonight.  Right before the meal was cooked, I tossed in a few handfuls of halved grape tomatoes.  I tossed this all together and that was dinner.  It was really great.  You’ll have to try it for yourself though.

On the side…DSC01629DSC01626







Collards and Sweet Potato Chips.  Mike didn’t even know what the green vegetable was.  I make a lot of Kale, so when I was at the greenmarket yesterday, the collards looked so good.  I thought we should have something a little different.  Take a look at how the collards looked to start.DSC01624DSC01625

I thought these deserved a picture pre-cooking.  They are so green and pretty.  I just added a little oil to the pan, heated it up, tossed in the collards and added a bit of sugar, salt, and pepper.  It was really good in my opinion.  I’m happy we tried something different.  For the sweet potatoes, I sliced the potatoes into chip form and sprinkled them with cinnamon.  These cooked for about an hour at 425, flipping multiple times.  During the cooking, I sprinkled the other side with cinnamon too.  We like our chips crispy, so you can judge how long you want to cook them based on their crispness.

Now for the final part of the meal…this prized possession that I picked up yesterday in honor of Halloween.  DSC01631I never really ate peeps as a child, but now I do feel the need to have a peep a few times a year.  These peeps are chocolate mousse flavored cats.  They are really yummy, although I think they do probably smell better than they taste.  And don’t forget, peeps have a gluten free marking right on the back of the package near the ingredients section.

On a side note, I got some great health news today.  I went to my doctor at the Celiac Center at Columbia about two weeks ago, and in the mail today I got my results.  It looks like I’m doing great, and my diet is really helping my body.  I am not longer anemic, which is great.  My numbers for Celiac are still high, but they have gone down a lot and my doctor believes they will continue to drop the longer I am on the diet.  I really like news like this.  It will make for a good start to the weekend!

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Yummy Dinners

Since yesterday was a crazy day, and I posted all my meals from the weekend that i thought were of interest to you all, I never actually posted my dinner from last night.  So this post will combine the last two nights together.

First, last night was risotto night.  I don’t make rissoto that often because it is one of those foods to me like pasta where I have to really control my portions.  This risotto was fabulous though.  Yesterday was my birthday and a very long day.  We hadn’t been to the grocery store in a week, so we didn’t have too many fresh ingredients on hand.  However, we had a few very good frozen items to make a delicious risotto. 

The risotto contained the following

  • 1 1/2 cups of Arborio Rice
  • 1/2 cup of dry white wine (Here’s the wine I used…it is definitely one of my favorites for eating and drinking)DSC01407
  • 4 cups of chicken stock
  • 2 small onions (Mike wanted to be in the blog today…he was the chopper)DSC01405
  • A few sweet peppers from my dad’s garden
  • 1 tbsp margarine
  • 1/2 cup frozen peas
  • 1 bag frozen asparagus defrosted and cut ( I just defrosted it in the microwave)
  • 1 pound of shrimp (I used frozen cooked, but you can use any kind of shrimp for this recipe)
  • Sprinkling of mozzarella and parmesan cheese to taste
  • Pepper to taste

First, I sauteed the onion and pepper in the margarine while heating the stock in another pan.  Once the onions were cooked, I added the risotto and coated it until almost translucent.  Then I added the wine and cooked it until the wine was absorbed.  Once the wine was absorbed, I added about a cup of the heated stock and cooked until that was absorbed.  Make sure to continue to stir the risotto the whole time.  As the stock gets absorbed, continue to add more until all the stock is almost absorbed in the pot.  For this recipe, I added the asparagus, peas, and shrimp about half way into the cooking time.  When almost all of the stock is absorbed, add the cheese and season with pepper if needed.  Here’s the final product…so yummy.  Mike went back for multiple servings.DSC01411







Now for dinner tonight…this is a meal you’ve partially seen on the blog before.  We had Trader Joe’s Ratatouille and Polenta log along with salad.  I love buying easy foods to make at TJ’s and then adding my own spin to them.  This Ratatouille included some leftover raw zucchini that was about on its last leg and sliced mini heirloom tomatoes.  This was the first time that I’ve added my own tomatoes and decided to slice them.  The reason I chose to do this was because usually the tomatoes don’t cook as well and I always end up mashing them on the side of the pan.  With them already being sliced, they cooked much more evenly.  As always, I added garlic powder and crushed red pepper flakes to the ratatouille mixture as well.

DSC01412Here is the polenta browning in the pan also.  I got a lot of slices out of this log.  So very good.DSC01418  I was craving salad tonight to go along with the polenta.  My stepmom made this really great salad this weekend that she’s made for me before, so I decided to recreate it on my own after asking her what she uses for the dressing.  I had never really made my own salad dressing until tonight.





The salad included:

  • Baby lettuce
  • Sliced Raw Mushrooms
  • 1/2 sliced small red onion
  • 1/4 cup dried cranberries
  • Nuts such as almonds or walnuts if desired (I opted not to include nuts in this salad tonight, but they taste very good in the salad)
  • Cheese of choice; goat cheese, blue cheese, feta, gorgonzola (I topped my salad with crumbled goat cheese since Mike is not into cheese on salad)








The dressing included:

  • 1/2 cup of red wine vinegar
  • 1 1/2 tbsp olive oil
  • 1 tbsp honey
  • 1/2 tbsp spicy mustard
  • sprinkling of garlic powder
  • sprinkling of italian seasoning








Mix all ingredients together and pour over the salad.  I had a bit leftover, and will save the remaining dressing for another day.

Here’s all of my dinner tonight…DSC01422DSC01420







As you probably have seen looking through my blog, I have started using my new pots and pan set from cuisinart.  So far these pots are great.  I cooked everything in them both last night and tonight.  Once I use them for a little bit longer, I will give a full review.

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Shrimp on Salad

For brunch today I had such a good omelet.  It was egg whites with mushrooms, pepper, broccoli, tomato, and avocado.  I also asked for salsa on the side.  I also had some of my potatoes and an iced coffee.  It was truly delicious.

After brunch we visited Brooklyn for a short time to drive my husband’s grandmother home followed by a trip to Trader Joe’s and Stop and Shop.  Since today was such a warm beautiful day, I felt that a yummy light salad was in order.  I filled up a big bowl with romaine, baby lettuces, mini persian cucumber, mini peppers, mini heirloom tomatoes.


There was one secret ingredient.  Besides the shrimp, this was the highlight.


Mangos are so good on salad.  I really love the flavor it adds.

To make the shrimp, I started with a bag of frozen uncooked shrimp that I purchased at Trader Joes.  I let the shrimp defrost in a colander with cold running water.  Then I peeled the shrimp, and started making the marinade.  Here were the main ingredients.


Pomegranite vinegarette, gluten free soy sauce, Trader Joe’s Orange Vinegar, and honey.  After these were mixed in a big ziplock bag, I added garlic powder, crushed chili pepper, lemon juice, a drop of olive oil, and italian seasoning. 


Then the shrimp went into a grill pan, and cooked until they were slightly browned.


To my salad I added a fresh sliced beet and some crumbled goat cheese.  This was so good.


Along with the salad, since I knew this wouldn’t be filling enough for the husband, I roasted some butternut squash.  I bought already peeled and sliced squash today.  I put it on a slightly oiled baking dish and sprinkled it with salt and pepper.  This roasted for about 25 minutes at 425.  We like things a little crispy here.  This was sweet and tasty too.


I may have some mango sorbet later, but it depends on my hunger.  It may turn out to be a very mango evening.  We shall see.

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