Category Archives: Grains & Legumes

Asian-Style Ribs and Stir-Fried Bok Choy

Asian-Style Ribs

Stir-Fried Bok Choy


Asian-Style Ribs

For 6 servings:

½ cup gluten and dairy free plum sauce

1 ½ Tbs. gluten and dairy free barbecue sauce

1/4 cup orange juice

1 ½ Tbs. vegetable oil

1 2 inch piece fresh ginger, freshly grated

3 cloves garlic, crushed

2 tsp. cumin

2 loinback pork ribs, cut into section (Loin Chops were on sale, so that is what I will use instead)

Combine plum sauce, barbecue sauce, orange juice, oil, ginger, garlic and cumin.  Pour over ribs and allow to marinate 1 hour or overnight in the refrigerator.  Preheat oven to 350°F.  Cover and bake for 1 hour, or until meat is tender.  Remove and barbecue for 12-15 minutes, turning occasionally, until cooked.

Note:  I didn’t get this marinated as I had to grocery shop in the morning, so I tossed everything in the crock pot at noon and put it on high heat setting.  About 15 min before dinner, I took the chops out, laid them in a jelly roll pan, brushed then with the plum sauce I had left over (about 1/4 cup) and broiled the chops until the sauce glazed the chops.  Keep a close eye on your ribs or chops if you choose to broil, so they don’t burn!

Basic Brown Rice

For 6 servings:

1-1/2 cups long grain brown rice, rinsed and drained

3-3/4 cups water

1-1/2 tsp. olive oil

Combine brown rice and water, oil and a dash of salt in heavy saucepan.  Bring to a boil over medium high heat.  Boil 5 minutes.  Lower heat as low as possible.  Cover pan tightly and let rice simmer 45 minutes without lifting lid. A fter 45 minutes, turn off the heat, and let stand covered 10 minutes.   Fluff with a fork and serve.

Stir-Fried Bok Choy

Slightly altered from The Wisdom of the Chinese Kitchen by Grace Young

For 6 servings:

1 lb. bok choy

2 Tbs. chicken stock

1 Tbs. gfcf oyster sauce (I used a GFCF fish sauce I had in my fridge)

1-1/2 tsp. gluten and dairy free, lower sodium soy sauce

1-1/2 tsp. cornstarch

1/2 tsp. sugar

1 Tbs. vegetable oil

2 slices fresh ginger root

1 clove garlic, crushed and peeled

Separate the bok choy into stalks. Wash in several changes of cold water and drain thoroughly in a colander. Trim 1/4 inch from the bottom of each stalk. Halve each stalk lengthwise and cut stalks and leaves into 2 inch long pieces. In a bowl, combine the stock, oyster sauce, soy sauce, cornstarch, and sugar. Heat a 14 inch flat-bottomed wok or skillet over high heat until hot but not smoking. Add 1-1/2 tsp. vegetable oil and ginger, and stir-fry 10 seconds, or until ginger is fragrant. Add the remaining 1-1/2 tsp. vegetable oil, bok choy, and garlic, and stir-fry 1-2 minutes, or until leaves are just limp and bok choy is bright green. Restir the stock mixture and swirl into wok. Stir-fry 1-2 minutes, or until the sauce has thickened slightly and lightly coats the vegetables. Serve immediately.

East Indian Spinach and Lentils

Above are two of my kids…I’m so proud.  (hee-hee!)


One of the great things I have found with blogging is that I can keep up with the other busy momma’s in my life and what is happening with them (see me groovy friend list on the left).   Another great thing is all the other blogs of people who I didn’t even  know, or live far from, but have formed a little community here on the web.   There are a bunch of us joining together with Laura for Menu Plan Monday.  It has been fun.  Lots of tasty recipes and ideas, and lots of people to meet and greet!  A couple of weeks ago  Bo Tai-tai posted her menu which had a yummy sounding lentil dish.  I asked for the recipe, then she was kind enough to share it with me and all of us on her blog.  She and I are a world apart, yet we can share recipes over the backyard fence of the web.  How cool is that?  You have all got the check out her site.  It is really interesting reading, with great photos too!  She just posted a great entry on how she organizes her vitamins, etc.  Great tip!


Here is the recipe.  We are having it tonight with a rice pilaf and crunchy salad.  For her original link, go here.  Thanks Bo Tai-tai!


**edit:  Okay, this was super tasty.  Lentil-boy loved it.  I did use a pinch of crushed chili peppers instead of the fresh hot chili pepper.  I also added 4 cups of water when I added the lentils and stirred in the chopped fresh spinach after the lentils and potatoes simmered until tender (about 35-45 min?).  I let the spinach wilt, then served.  


East Indian Spinach and Lentils


In a large saucepan, brown in 3T oil over medium-low heat:
1 large onion, chopped

Add and brown lightly:
4 cloves garlic, minced
2T ginger root, finely chopped

Stir in, being careful not to burn:
2t whole cumin seed
2t curry powder
2t salt
1 fresh hot chili pepper, seeded, chopped (I skip that)

Stir in, coating with spice mixture:
2c red lentils, rinsed (have used brown lentils)
5 large potatoes, peeled and slice (optional)
1 bunch spinach, chopped (may use frozen)
Bring to a boil. Reduce heat and simmer, partially covered, until lentils and potatoes are tender. Place in serving dish and sprinkle over top:
2T cilantro, chopped

Serve with hot rice, tomato and cucumber slices.

This recipe is from Extending the Table . . .A World Community Cookbook

East Indian Spinach and Lentils

Wednesday, May 16, 2007

1 Comment $manage-tooltip$

Thursday, May 17, 2007 – 08:44 AM
Yum, this is right up my alley, and I have most of the stuff on hand too! 

I miss you and your lovelies…..i need a squeeze

Menu plan Monday?

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For the rest of the week:

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My November 2005 gluten-free class

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Leaflet from a Gluten-free class.

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What we are eating this week:

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