Korean grilled short ribs lettuce wraps with Kimchi & gochujang
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These are spicy and delicious.  To make the lettuce wraps you will need fresh lettuce leaves, steamed jasmine rice and some Korean condiments- (Be sure to find GF)  Kimchi and GF gochujang.   If you can’t, just use sirachi or sambal oelek.


1 medium pear, peeled, halved, cored, and roughly chopped

6 medium cloves garlic, peeled and chopped

4 teaspoons minced fresh ginger

1/2 cup GF Soy Sauce

2 tablespoons toasted sesame oil

6 tablespoons sugar

1 tablespoon rice vinegar

3 green onions, green and white parts sliced thin

hot pepper flakes to taste

a few pounds of short ribs (I bought mine already sliced and de-boned from my local Korean grocery store.)

Vegetable oil for grill rack

Leaf lettuce

steamed rice

Korean kimchi & gochujang



1. Process in food processor the pear, garlic, ginger, soy sauce, oil, sugar, and vinegar until smooth.. Transfer to medium bowl and stir in green onions and hot pepper flakes.

2. Spread half of the marinade into a glass pan that will hold all the ribs. Add the meat and pour the other  half of remaining marinade over meat. Marinade in fridge (covered) for 4-6 hours.

3 Heat grill on high, clean grill well with wire brush and wipe with vegetable oil.

4. Grill ribs for 10-14 minutes, turning frequently. Remove and serve immediately.

5. Serve in lettuce with rice and Korean condiments.

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General Tso’s Chicken
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slightly lighter, tons of flavor and really easy!  You are gonna love this!


1 cup jasmine rice

1/4 cup cornstarch

200g  snow peas, trimmed

4 garlic cloves, peeled and chopped

2 teaspoons fresh ginger, grated and peeled

2 tablespoons light-brown sugar

2 tablespoons Gluten Free soy sauce

1 Tbsp. Sriracha hot sauce

2 birds eye peppers, diced very thin

2 large egg whites

Coarse salt and ground pepper

500g boneless, skinless chicken breasts, cut into 1-inch pieces

2 tablespoons canola oil

sesame seeds

sesame oil



1. Cook rice according to instructions. In a large bowl, stir together 1 tablespoon cornstarch and 1/2 cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and birds eye peppers; toss to combine, and set aside.

2. In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch, 1 Tbsp Sriracha, salt and pepper to taste. Add chicken, and toss to coat.

3. In a large (stainless) skillet, heat 1 tablespoon oil over medium-high. Lift half the chicken from egg-white mixture, and add to skillet. Cook, turning occasionally, until golden, 6 minutes or so. Transfer to a plate; repeat with remaining oil and chicken, and set aside (reserve skillet).

4. Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, about 3 minutes. Return chicken to skillet; toss to coat. Serve with rice. Add sesame seeds and sesame oil to taste.


I made this quite spicy!  I loved it!  But if you can’t handle the spice, skip the birds-eye peppers (I also added some jalapeños!) and use something milder like pepper flakes instead.


Lemongrass Noodle Soup with Edamame lunch

lemongrass noodle soup-


5 cups chicken or turkey stock (preferably homemade)
1 stalk fresh lemongrass, broken in half
2 kaffir lime leaves
2 cloves of garlic, smashed
1 2inch piece of ginger, cut in half
1 tsp. fish sauce
1 tsp. hot chili sauce
4 ounces dry rice noodles
1/2 cup shiitake mushrooms
2 scallions, trimmed and thinly sliced
1 cup fresh bean sprouts
1/2 cup fresh basil leaves
salt and pepper to taste
1 lime cut into quarters for squeezing


1. In a saucepan over high heat, combine the broth, lemongrass, kaffir lime leaves, garlic, and ginger.  Bring to a boil.

2.  Reduce heat and simmer for 15 minutes.  Discard the ginger, lemongrass, lime leaves, ginger and garlic.

3.  Add the fish sauce, chili sauce, mushrooms  and noodles, cook until noodles are tender (about 2-5 minutes).  Stir in the scallions.  Adjust seasonings to taste.

4. Divide the soup among 4 bowls, top with bean sprouts and basil, squeeze lime juice in to taste. 



Frozen organic edamame


Follow the package directions.  Bring water to a boil, add edamame, cook uncovered for 3-5 minutes, drain and toss liberally with salt.  You eat the beans inside, not the pod (just in case someone has never eaten this!)


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