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July 6, 2006

[bento with apple-horseradish glazed salmon]

Top left: vegetable fried rice
Bottom left: apple and horseradish-glazed salmon (recipe here), grape tomatoes, stir-fried broccoli
Dessert: blueberry-stuffed raspberries, strawberries
Snack: banana cookie Larabar
GF products used: San-J tamari, Beaverton Foods original cream style horseradish, Safeway apple jelly, Heinz ketchup, Larabar



Ok...so I might have accidentally glutened my hubs yesterday by frying the vegetables in my nicely seasoned wok -- oopsies. The poor thing has been put away and a new one is on order (I've always wanted a round-bottomed wok anyway). I need to go through and de-gluten my kitchen this weekend. I nearly fainted this morning when I read that Teflon is porous enough to harbor gluten -- I have an entire set of AllClad non-stick, as well as non-stick cooking utensils. I can't use them anymore? Say it ain't so!

The hubs doesn't think that the minute traces of gluten in the cookware will affect him, but I've read enough to worry that it might. I don't want him to go through this gluten-free trial period, not get any relief, and think that he is not gluten-sensitive if in fact he is, and he's just not getting relief because I'm glutening him on a daily basis by using contaminated cookware. But then again, we're not keen on replacing the costly items we have only to learn weeks from now that he's not a coeliac. Argh!

VEGETABLE FRIED RICE
Ingredients*
3 cups cold cooked rice (I used jasmine rice)
1 cup frozen mixed vegetables, thawed
1/3 cup chopped onion
2 eggs, lightly beaten
1 tbsp ketchup
2 tbsp tamari
1 tsp sugar
1 tsp sake
1 tbsp cooking oil (I use Smartblend, a mixture of canola, soy and olive oil)
Steps
  1. Heat oil in a heavy skillet or wok over medium-high heat. Add the onions and stir-fry for 1 minute.
  2. Add the rice and stir-fry, breaking up any clumps as you go.
  3. Add the ketchup, tamari, sugar, and sake, and continue to stir-fry, mixing the seasonings in with the rice until it is evenly colored, about 3 to 4 minutes.
  4. Add the mixed vegetables and stir-fry until mixed into the rice and heated through, about 1 to 2 minutes.
  5. Push the rice to the sides of the pan and add the beaten egg into the center. Let the egg set for about 15 seconds, then mix it through the rice. Stir-fry the rice mixture until the egg is cooked, about 1 to 2 minutes.
*Use gluten-free products.
© Cooking Cute