The Best Asian Lettuce Wraps

This summer I  made lettuce wraps a lot.  My garden was running over with lettuce, kale, chard, tomatoes, and a lot of other delicious vegetables.  I discovered this recipe a few years ago.  They said it was a P.F. Chang copycat, but since I've never had those, I didn't have anything to compare it to.  All I know is that these lettuce wraps are fantastic! Even with taking out the bean sprouts and the mushrooms!  

When my two granddaughters stopped in one time after I made these for dinner, I gave them a few wraps, and right away the older one said, "Grandma this is what I want you to make for my birthday this year!"  That's quite a compliment from a 13 year old!!  

Besides the adjustments I made, I also added a few things like some cilantro and brown rice.  The recipe came with a dipping sauce, but I had some jars of sweet chili sauce I needed to use, and they were perfect!  This recipe can be modified by adding different vegetables. It was delicious with some Asian bok choy soup and fruit. 

 Copycat Asian Lettuce Wraps

1.  Prepare vegetables:  Mince ½ of a yellow onion, grate 2 carrots, mince 2 cloves of garlic, finely slice 3 green onions, chop up 1/3 cup of cilantro, and chop up 1 4 oz. can of water chestnuts.

 2.  Meanwhile cook 1 cup of brown rice.

 3.  Brown 1 pound of organic ground turkey; when almost done add the onion and cook for a few minutes.  Then add the grated carrots and garlic and cook for 1 or 2 minutes more. 

 4.  In a large bowl put the browned ground turkey and vegetables.  To that add the sliced green onions and  cilantro.  Then stir in the brown rice and mix well.

 5.  Seasoning:  In a measuring cup put ¼ cup of tamari/soy sauce, 1 T coconut sugar, 1 T rice vinegar, and 2 tsp. of sesame oil.  Pour over the bowl of meat and vegetables and mix well.  Put in the refrigerator until ready to serve.

 6.  Wash lettuce leaves and arrange on a platter. 

 7.  Put a small Chinese soup spoon into the meat and rice mixture so people can make their own.  Let people top their lettuce wrap with some sweet chili sauce.   These are so good. 

 Note:  The original recipe called for mushrooms, and bean sprouts and a special dipping sauce. I substituted cilantro and brown rice, and made the sweet chili sauce the dipping sauce to make it easy.

Other Chinese recipes on this blog:


CHICKEN RECIPES:

Gluten Free Garlic Chicken Stir-Fry  (Modification of Internet recipe)
Gluten Free Chinese - Chicken Broccoli Stir-Fry  (Modification of Internet recipe)
Gluten Free Chinese - Authentic Chinese BBQ Chicken  (From my Bible Study friend Rose)
Rose's Chinese Yellow Curry with Chicken & Vegetables  (From my Bible Study friend Rose)
Gluten Free Chinese - Fantastic Soy Sauce Chicken  (Modification of Internet recipe)
Rose's Authentic Stir-Fried Chicken & Vegetables (Made Gluten Free!)
Gluten Free Sweet & Sour Chicken (From my daughter-in-law's family cookbook)
Authentic Chinese Chicken & Leek Stir Fry  (Shared with me by a Chinese student's mother)

TOFU RECIPES:
My Asian Student's Favorite Tofu & Vegetable Stir-Fry  (Modification of Internet recipe)
Orange "Beef" Tofu Stir- Fry  (Modification of Internet recipe)

FISH RECIPES:
Steamed Scallion Ginger Fish with Stir-Fried Bok Choy  (Modification of Internet recipe)
Fantastic Mahi & Vegetable Stir Fry   (Modification of Internet recipe)
Tasty Gluten Free Sweet & Sour Fish  (From my daughter-in-law's family reunion cookbook)

NOODLES & RICE:
Gluten Free Chinese Fried Rice    (From my Come & Dine Cookbook)
The Cheung's Gluten Free Chow Mien  (My Bible study friend Rose taught me this)

 Soups

My Favorite Chinese Chicken Soups  - Bok choy chicken, chicken & spinach, and chicken & cabbage (Modified from Internet search by our Chinese students)
Make Your Own Gluten Free Chicken Pho!  (Modified from a newspaper article)
Gluten Free Chinese Hot Pot  (Modified by a Chinese student)
Chinese Egg Drop Soup  &  Chinese Egg & Tomato Soup  (Modified  from a student's recipe)

Vegetarian & Gluten Free Tom Yum Soup (A delicious Thai soup) 
Deluxe Miso Soup (Kenchinjiru)   (Adapted from Internet search)
A Thai Mom Teaches Me How to Make Tom Yum Kung  (A student's mom's recipe)
A Vietnamese Cooking Lesson - Lien's Vietnamese Sweet & Sour Soup  (An International student's aunt's recipe)
Cooking Beef Pho for Vietnamese Students  (Modified Recipe)
Asian Curried Chicken Soup  (From my Come & Dine church cookbook)
Rose's Very Own Recipe for Chinese Beef Bone Soup  (from Rose my friend from Taipei)

SALAD RECIPES
Gluten Free Chinese Chicken Cabbage Salad  (From my Heritage School Cookbook)
Rose's Refreshing Cucumber Salad  (From a Bible study friend)

Who Says You Can't Eat Turkey in February? Try Out Jeremy's Spatchcocked Turkey

    Who says you can't have turkey in February?  For several years I've been buying two turkeys at Thanksgiving so I can have one on New Year's, but this year I was out of town.  So I kept it until my son came to visit and we could celebrate three February birthdays. 

So my son told me he had a great new way of cooking turkey, and would I let him try it.  He assured me that this would be the moistest turkey I had ever eaten. I was like really? 

 For years I've been cooking my turkey in a roasting bag and I've not complained. So I was a bit skeptical, but I watched him  and took notes just in case it came out incredible.  He told me this was like a spatchcocked chicken just without the lemons. 

Anyway, after the turkey bakes for one hour, he took it out and sealed it with two layers of aluminum foil. It sat on a trivet for an hour and then he sliced it. When he handed me a piece and I popped it into my mouth, I was so surprised!   It was totally moist--much more than anything I had cooked in a bag before. 

So we did the whole nine yards for that meal--mashed potatoes, sweet potato casserole, green beans with toasted almonds, cranberries, and even  a pumpkin pie.  So about 17 people feasted on that turkey, and everyone was raving about it.  My son-in-law Jer whose Italian and Greek recipes I've posted on this site (and you can some in the list below this recipe) said that it was the best turkey he had ever eaten! 


1.  Prepare spices:
(1)  Peel 10 cloves of garlic.
(2)  Mix together  spices: 1/2 cup each of thyme, sage, rosemary and any other herbs you'd like to try to make a rub of, and 2 T of salt, 2 tsp. of black pepper. 2.  Prepare turkey:  Get out a roasting pan


(1) Take out your turkey and let it sit out for 30 minutes.
(2)  Cut off the legs, wings, thighs, and each breast, but do not remove the skin.
(3)  Rinse and sit in a bowl.

(4)  Squiggle olive oil over the bottom of the roasting pan.
(5)  Scatter garlic cloves around the pan.
(6)  Rub olive oil under the skin and on the top of each piece of turkey and place it in the pan as close as you can to each other.  Some parts may overlap like a chicken wing or leg.
(7)  Rub spices underneath the skin.
(8)  Scatter any remaining spices over the top.

3.  Bake at 400 for 1 hour without a cover.  Check meat temperature and if it's not ready, roast another 15 or 30 minutes.

4.  Take turkey out of oven and put on a hot pad and seal the turkey tightly with aluminum so it can continue cooking. Let it sit for 15 minutes.

5.  Carve and put on a platter. 

 List of  chicken recipes on this blog:

Asian:
Authentic Chinese BBQ Chicken  (From my friend Rose)
The Real Deal GF Teriyaki Chicken  (From my church cookbook, Come & Dine)
Gluten Free Sweet & Sour Chicken (From my church cookbook, Come & Dine)

Make Your Own G.F. Teriyaki Bowls  (From a collection of my recipes)

Italian & Greek:
Make Your Own Gyros With Jer D.'s Chicken Souvlaki   (Marinade for chicken from my son-in-law)
Gluten Free Chicken Cacciatore With Peppers & Mushrooms  (Modified from my mother-in-law)
Delicious Gluten Free Chicken Parmesan   (From my church cookbook, Come & Dine)
My Son-in-Law's Own Recipe for Greek Chicken (Another Jer D. recipe)
Delicious Chicken Florentine Lasagna  (From my church cookbook)

Mexican:
Pollo Guisado (Mexican Braised Chicken)  (From a church friend in Phoenix)
Belizean Chicken, Black Beans & Rice, and Belizean Coleslaw  (From my daughter-in-law's  family reunion cookbook)
Make Your Own Chicken Burrito Bowls (From a collection of my recipes)
Jer D.'s Mexican Lime Chicken  (From my son-in-law)

American Favorites:
The Best Gluten Free Oven Fried Chicken   (From my sister-in-law)
Curried Mushroom & Apple Chicken  (From my church cookbook Come & Dine)
A Gluten Free Twist on Tarragon Chicken (From my  church Come & Dine cookbook)
Chicken & Mushrooms in Wine Sauce  ( From my church Come & Dine cookbook)
Summery Lemon Chicken - (From my daughter-in-law's family cookbook)
Pulled Chicken Sliders  (Modified recipe from my daughter)
Jer D.'s Special Rub for Roast Chicken  (From my son-in-law)

BBQ:
The Best Homemade Chicken BBQ Sauce  (From my daughter-in-law's family reunion cookbook)
Amazing BBQ Chicken    (From my daughter-in-law's family reunion cookbook)
Blackberry BBQ Chicken - A Tasty Sauce You'll Have to Try! (Off a package of blackberries)
Ray's BBQ Chicken - (From my daughter-in-law's family reunion cookbook)
Country Style BBQ Chicken - (From my daughter-in-law's family reunion cookbook)
Great for Summer BBQ - Lemon Rosemary Chicken Legs  (From my church cookbook, Come & Dine)
Fantastic Gluten Free Chicken Kabobs  (From my church cookbook, Come & Dine)
Jeremy's Original BBQ Rub For Thighs  (My son's very own concoction)

Chicken Casseroles
Chicken Divan  - (From my Come & Dine Cookbook)
Chicken Pot Pie - (A combination of 3 different recipes!)
Our Family's Fall Favorite - Chicken & Zucchini Casserole with Gluten Free Biscuit Topping - -( From my church Come & Dine cookbook)
Savory Chicken Mornay - (A classic chicken broccoli casserole from my Come & Dine cookbook)

A Winter Time Fav - Classic Date Nut Bread

Dates are so good.   I grew up in California, and loved it when my parents bought Hadley dates. My brother was born in Palm Springs, and last April on our way to Arizona, we all stopped in at Hadley's. They are definitely a  great place to stop and grab some yummy snacks for the trek across the desert. 

In the past I've made scones with dates and hermit cookies which contain finely chopped dates, but today I'm showcasing classic date nut bread. This recipe comes from a fundraiser cookbook from the first school I taught at.

So this morning one of my daughters came over, and while the snow was falling, we read out of the book we're going through and enjoyed some date bread and tea.  Ahh, now that's one of my favorite ways to spend a winter morning!

Classic Date Nut Bread

1.  Prepare dates - In a small mixing bowl put and let sit while mixing the dry ingredients:
 1 cup of boiling water and 1 cup of chopped dates.

2.  Prepare dry ingredients - In a large mixing bowl put:

(1)  2 cups of your favorite gluten free flour mix- I usually use 2/3 cup of white rice flour, 2/3 cup of sorghum flour, and 2/3 cup of tapioca flour.
(2)  Stir in 1 tsp. of baking soda and 1/2 tsp. of salt.
(3)  Then add 1 cup of sugar (I usually use 3/4 cup) and 1 cup of chopped walnuts.

3.  Beat 1 egg

4.  Melt 3 T of butter in a small pan. (I used olive oil yesterday, and it came out great!)

5.  Combine ingredients:
(1)  Add the date mixture to the flour mixture
(2)  Then stir in the beaten egg and the melted butter.
(3)  Mix until combined.

6.  Grease a loaf pan or you can use 3 mini loaf pans.  Bake at 300-325 for 45 minutes or until a knife comes out clean.

Breads & Coffee Cakes: Gluten free & Low-fat Banana Bread    (From my daughter-in-law's family reunion cookbook)
Celebrate Fall With Gluten Free Pumpkin Bread  (A friend's recipe)
Delicious Gluten Free Zucchini Bread (From my Heritage School Cookbook)
My Favorite Gluten Free Cranberry Nut Bread  (From my daughter-in-law's family cookbook)
Claudia's Blueberry Coffee Cake (Made Gluten Free!)   (From a former neighbor)
Here's a Zucchini Bread with a Hawaiian Twist! Gluten Free Pineapple Zucchini Bread (From my Syre School Cookbook)
Dot's Old Fashioned Pumpkin Bread   (From my father's friend)

Make Your Own Toasted Seaweed Snacks

A few weeks ago a Korean believer who has been boarding with us made some toasted seaweed for an afternoon snack for my grandkids. Most of my grandkids love toasted seaweed, and so she didn't have to bribe anyone. 

And the smell was incredible!  I was surprised how quickly she prepared them.  She told me she learned how to make these from her older sister.  While she was working, I was taking these pictures. I could hardly get  a bite. They were gone within minutes, and she had to make another batch!

 

 1.  Take out nori and brush both sides with toasted sesame oil.  Then sprinkle with salt.

 



2.  Heat a stainless pan to almost high heat, and place nori on it and let it toast for about 5 seconds and then flip it.  Flip it back and forth one more time. 

 

 

3.  Then stack the toasted nori on a plate.  They don't stick to each other and cool quickly.

 

 

4.  Take about 4 pieces in your hand and cut the seaweed into squares. 

 

Other Korean Recipes on this blog:

Bibimbap
Korean BBQ Chicken
Jap-Chae
Bulgogi Rice Bowl  



Jer D.'s Special Rub For Roast Chicken

The smell of a chicken roasting in the oven makes my house smell amazing!  Last week I needed to roast a chicken for a bridal shower lunch  so I tried out this recipe that my son-in-law gave me for one of his home-made rubs.

 I didn't have any fresh spices so I used ones I'd dried from my garden.  Also I didn't have any savory so I used parsley.  I also  threw in some lemon juice because he's done that before, and I saw it on another roasted chicken recipe.

I tried out this gadget for roasting chicken on the BBQ for my oven. All I had to do was set it on a cookie sheet in my oven, and it did the trick!  This chicken came out succulent and delicious.



1.  Prepare chicken:
(1) Rinse a 3 pound chicken with cold water.  Don't remove the skin. 
(2) Pat dry.  Then brush the skin with olive oil.

2.  Prepare herb rub - In a bowl put:
(1)  1/2 of a squeezed lemon. 
(2)  Then chop 2 T fresh rosemary, 1 T fresh sage, and 1 T fresh savory.
(3)  Stir in 2 tsp. salt and 1/2 tsp. black pepper.

3.  Rub half of herbs underneath the skin and then on the outside..

4.  Roast Chicken:
(1)  Roast at 375 for 1 hour and 15 minutes or until it reaches 185 degrees and juices run clear.
(2)  Half way through baste with the remaining herbs mixed with 2-3 T of olive oil.
(3)  Then put foil on top and let rest for 5 minutes before carving.

List of other chicken recipes on this blog:

Asian:
Authentic Chinese BBQ Chicken  (From my friend Rose)
The Real Deal GF Teriyaki Chicken  (From my church cookbook, Come & Dine)
Gluten Free Sweet & Sour Chicken (From my church cookbook, Come & Dine)

Make Your Own G.F. Teriyaki Bowls  (From a collection of my recipes)

Italian & Greek:
Chicken Souvlaki   (Marinade for chicken from my son-in-law)
Gluten Free Chicken Cacciatore With Peppers & Mushrooms  (Modified from my mother-in-law)
Delicious Gluten Free Chicken Parmesan   (From my church cookbook, Come & Dine)
My Son-in-Law's Own Recipe for Greek Chicken (Another Jer D. recipe)
Delicious Chicken Florentine Lasagna  (From my church cookbook)

Mexican:
Pollo Guisado (Mexican Braised Chicken)  (From a church friend in Phoenix)
Belizean Chicken, Black Beans & Rice, and Belizean Coleslaw  (From my daughter-in-law's  family reunion cookbook)
Make Your Own Chicken Burrito Bowls (From a collection of my recipes)
Jer D.'s Mexican Lime Chicken  (From my son-in-law)

American Favorites:
The Best Gluten Free Oven Fried Chicken   (From my sister-in-law)
Curried Mushroom & Apple Chicken  (From my church cookbook Come & Dine)
A Gluten Free Twist on Tarragon Chicken (From my  church Come & Dine cookbook)
Chicken & Mushrooms in Wine Sauce  ( From my church Come & Dine cookbook)
Summery Lemon Chicken - (From my daughter-in-law's family cookbook)
Pulled Chicken Sliders  (Modified recipe from my daughter)

BBQ:
The Best Homemade Chicken BBQ Sauce  (From my daughter-in-law's family reunion cookbook)
Amazing BBQ Chicken    (From my daughter-in-law's family reunion cookbook)
Blackberry BBQ Chicken - A Tasty Sauce You'll Have to Try! (Off a package of blackberries)
Ray's BBQ Chicken - (From my daughter-in-law's family reunion cookbook)
Country Style BBQ Chicken - (From my daughter-in-law's family reunion cookbook)
Great for Summer BBQ - Lemon Rosemary Chicken Legs  (From my church cookbook, Come & Dine)
Fantastic Gluten Free Chicken Kabobs  (From my church cookbook, Come & Dine)
Jeremy's Original BBQ Rub For Thighs  (My son's very own concoction)

 Chicken Casseroles
Chicken Divan  - (From my Come & Dine Cookbook)
Chicken Pot Pie - (A combination of 3 different recipes!)
Our Family's Fall Favorite - Chicken & Zucchini Casserole with Gluten Free Biscuit Topping - -( From my church Come & Dine cookbook)
Savory Chicken Mornay - (A classic chicken broccoli casserole from my Come & Dine cookbook)
 

Move Over Green Bean Casserole! This Thanksgiving Try Grandma's Country Green Beans

I've loved green beans all my life. Even before I lived for a year on my grandparent's 110 acre farm in Pennsylvania.  They're always delicious.  And this awesome green bean recipe comes from my dear mother-in-law. Over the years she's made this recipe for special occasions, probably because they simmer for about 2 hours.

Last fall when we were spending the night with her, she served these green beans with one of her stellar dinners.  This time I asked her to tell me how she does it. When I made these a few weeks ago, I didn't have any bacon on hand, and they still came out fantastic tasting.  Since I got diagnosed with celiac, I have to come up with runner ups for that famous green bean casserole I used to make every Thanksgiving. This time, I'm making Grandma's green beans! 

 

Grandma's Country Green Beans

 

1.  Prepare green beans:

(1)  Rinse and snap 1 pound of green beans.

(2)  Cut the beans 2 or 3 times lengthwise.

(3)  Dice half of an onion.

(4)  Cut 2 pieces of bacon into small pieces.

 

2.  Put beans in a pot with water to cover and sprinkle with salt and pepper. Add the onion and bacon pieces.  Bring beans to a boil, and then simmer for 2 hours. 

 

 List of Side Dishes & Vegetables on this Blog:

Grandma's Scalloped Potatoes
Savory Roasted Root Vegetables
Grandma's Country Style Harvard Beets

Grandma's Country Style Harvard Beets

Besides being pretty, beets are good for detoxing your liver.  Do the extra work and make them from scratch.  It is well worth it!  Sometimes if I'm short on time, I'll just scrub up some whole beets and let them slowly simmer until they're done and then cut them up. 

This is one of my grandmother's favorite ways of serving beets. It's one of the recipes I wrote up from her recipe box years ago. They also make a delicious side dish during the holidays.

Harvard Beets

1.  Prepare beets:  Scrub and cook 2 medium beets enough to make 2 cups sliced.  Save 1/4  cup of liquid.

2. In a saucepan:
(1)  Mix together 1/6 of apple cider vinegar, 1/8 cup of brown sugar, 1 tsp. tapioca starch, 1/2 tsp. salt, and 1/4 cup of reserved beet juice. Stir until smooth.

(2)  Then add 1 T butter and cook until thickened.

(3)  Add the beets and cook 2-3 minutes more.


Other Vegetable Recipes on This Blog:

Savory Roasted Root Vegetables   (This recipe also has beets!)

Grandma's Scalloped Potatoes