Killer Kung Pao

     Most everyone enjoys dining on an order of Chinese take-out once in a while. Its a great way to get a variety of tasty dishes that can be served up family style, and everyone can have a little of their favorite Asian delights. But those of us following a gluten free diet need to be cautious when ordering from the menu because there are often hidden sources of troublesome allergens lurking in those sweet and savory sauces. Almost every Asian sauce is made with soy sauce, and most soy sauce contains wheat! Furthermore, chicken and pork can be dusted in flour before cooking to give them a crispy texture. For those with nut or seafood allergies, there are a whole host of concerns. So, although it may be tempting to cheat a bit on our dietary restrictions, it is imperative that we refrain from diving into those take-out containers if we want to continue feeling well. My weapon for fighting those  dangerous temptations? An arsenal of quick and easy Asian recipes that rival the best restaurants and are 100% safe for us gluten-freebies!

     One of my favorite meals is Kung Pao. This is a dish that combines sweet, savory and spicy flavors that mingle and balance to create a very nice layering that perks up every part of the palate. Being of Szechuan origin, Kung Pao is traditionally quite hot, using a fair amount of red chili to impart a spicy kick. Feel free to adjust the recipe to your liking, I use fresh jalapeno and a very small amount of dried red pepper and keep it fairly mild. Those who want it hotter can add more pepper flakes at the table. Commonly, you find this made with chicken, and the recipe would work fine with just about any poultry or meat that one would like. My protein of choice here, however, is tempeh. I love the flavor of tempeh, which is slightly nutty and compliments the Kung Pao peanut sauce perfectly. Tempeh also has a great texture that holds up well with the crisp carrots, peppers and water chestnuts that round out the dish.  Served over brown rice, this is a meal that comes together quickly and satisfies completely. So put down the phone, put away that take-out menu and get ready to cook up a real Asian sensation!

 

KUNG PAO VEGETABLES WITH TEMPEH

FASTER & MORE FLAVORFUL THAN DELIVERY!

• 3 Tbsp gluten free lite soy sauce*
• 3 Tbsp white wine vinegar
• 4 Tbsp dry sherry, divided
• 3/4c vegetable broth
• 1 plus 1/2 Tbsp light colored honey
• 1 (8oz) pkg soy tempeh, cut into 1/4-inch dice
• 1 Tbsp cornstarch
• 2 tsp salt
• 1/4 tsp freshly ground pepper
• 2 Tbsp roasted sesame oil
• 1 Tbsp canola oil
• 1/2 - 1 whole jalapeno, minced
• 1/2-1 Tbsp crushed red pepper
• 2 Tbsp minced garlic
• 2-inch piece fresh ginger, peeled** and grated or minced
• 1/4c creamy peanut butter
• 1/4c dairy milk, soy milk or nut milk
• 1 sweet pepper, any color, diced
• 2 medium carrots, diced
• 1 can diced water chestnuts, rinsed and drained or cashews
• 4 scallions, greens and whites, chopped
• cooked brown rice for serving

In a small bowl, whisk together the soy sauce, vinegar, 2 tablespoons sherry, broth and honey. Set aside.

Place the tempeh in a steamer basket over 1-2 inches of boiling water. Cover and steam for 8 minutes.

In a medium mixing bowl, combine the remaining 2 tablespoons sherry, cornstarch, salt, pepper and sesame oil. When the tempeh has finished steaming, add it to this bowl and toss to coat. Set aside to marinate while continuing to prepare recipe.

Heat the canola oil in a large skillet over medium-high heat. Add the jalapeno and red pepper, saute for 1 minute, stirring constantly. Reduce the heat slightly and add the garlic and ginger, cooking just until fragrant, about 30 seconds.

Transfer the tempeh from the marinade to the skillet, reserving the marinade for later use. Saute the tempeh over medium-high heat until evenly browned, about 5 minutes. Add the bell peppers, carrots and water chestnuts (or cashews). Saute an additional 3 minutes, stirring often.

Add the peanut butter and milk to the soy sauce mixture and stir to break up the peanut butter a bit. Make a small "well" in the center of the skillet and add the peanut butter mixture and reserved marinade, stirring until the peanut butter melts, creating a sauce.

Bring to a very gentle boil, reduce heat to lowest setting and simmer for 10 minutes.

Serve over brown rice, topped with scallions, and with red pepper flakes available for addition at the table.

Yields 4 servings.

Gluten Free, Vegetarian (with Vegan Option).

Ready in 35 minutes (or less!).

*As of this posting (4/2011) La Choy Lite Soy Sauce is gluten-free. Most brands are not. Braggs Liquid Aminos can be substituted 1:1 for soy sauce in this recipe, but the salt should then be reduced. Always read product labels carefully as manufacturers sometimes change their ingredients.

**TIP: To make peeling ginger super-easy, use the edge of a spoon to scrape the skin off. It not only works better than a knife, but you'll waste less of the ginger! If you have ginger left over, peel it and store it in a zip-top bag in the freezer. Pull it out anytime you need it and its ready to go.

GF Baking, Part 3: Cowboy Cookies (Courtesy of Mary B.)

     Once or twice a week I am lucky enough to be able to share some of my skills in the kitchen with the guests at a local hospital hospitality house. The people I am cooking for are either patients at area hospitals or they are family members of patients. They are away from their homes and have often times just found out that they (or their loved one) are beginning a long, difficult journey down a road of recovery from cancer, severe trauma or injury. Needless to say, they are in the throws of some very trying times. One might expect this stress to manifest itself in the attitudes of folks faced with such adversity. One could certainly forgive any person in this situation if they did act sheltered, cold or angry. The great wonder to me is that in months of visiting the house, I have not once seen any of those characteristics. More miraculously, I mostly see strength of spirit and immense faith and gratitude. It is humbling. It reminds me of my own path to healing and how blessed I have been.

     One woman who I have come to know through volunteering here, Mary, has touched a particularly soft spot in my heart. Perhaps it is because she reminds me a bit of my grandmother.  The first time I met her she came right into the kitchen and started peeking at the pots and pans I had on the stove and telling me how much she enjoyed cooking for her family when she was home and feeling well enough to do so. Her husband, Matt, was already seated at the kitchen table lending me a hand with supper for "the House" by peeling potatoes. You could see just how much he cared for and adored Mary as he listened to her talk- both of them happily distracted from the woes of the day.  At one point, just making conversation, I asked her if she also liked to bake. The corners of her mouth turned up slightly and her eyes widened a bit and she replied, "Oh, I love to bake! My kids always like it when I bake. I made some cookies the other day, would you like one?" I knew her "kids" were all well into their adulthood, so it made me chuckle to think of them getting excited to have her home baked goodies. I couldn't try the cookies (which she procured from a secret stash of sweets) myself, as they were made with wheat flour, but I asked if I could take a few home to my husband and Mary readily obliged.  When I saw her again, a few days later, I told her how well received the cookies had been and asked if it was a recipe she'd be willing to share. Again, she was only too happy to indulge me. She gave me the recipe, hand written, on a 3x5 index card, just like my grandma would have done! I think she was really glad to share the recipe, and it was so wonderful to see how something so simple as communing over a cookie could take our minds away from life's struggles, even if only for a few minutes.
     Out of my appreciation for the way that she had so kindly shared the recipe with me, I decided I MUST take the original recipe and try my hand at adapting it to be gluten free. The results were amazing, the best cookies I have EVER made, hands down!! So, now, I am happy to pass along these heavenly delights in both their GF and their traditional forms. I hope you all will count your own blessings and think a good thought for those facing tougher times as you warm your ovens and bake up a batch of Mary B's Cowboy Cookies!

Cowboy Cookies (My Gluten Free Version)

A Short Stack for Dunking!

• 1/2c butter flavor shortening
• 1/2c sugar
• 1/2c light brown sugar
• 1 egg
• 1 tsp pure vanilla extract
• 1/3c sorghum flour
• 1/3c rice flour
• 1/3c potato starch (aka potato starch flour)
• 3/4 tsp baking powder
• 3/4 tsp baking soda
• 3/4 tsp xanthan gum
• 1/4 tsp salt
• 1 cup GF rolled oats*
• 3 ounces butterscotch baking chips
• 3 ounces dark chocolate chips
• 1/4c sweetened flaked coconut

Preheat oven to 350 degrees and line a large cookie sheet with parchment paper.

In a small mixing bowl, sift together the flours, potato starch, baking powder, baking soda, xanthan gum and salt.

In the bowl of an electric mixer, combine shortening, sugar and brown sugar. Beat at medium speed, using the paddle attachment, until creamy and well combined.

Add the egg and vanilla. Beat at medium speed until evenly incorporated, about 30 seconds.

Gradually add flour mixture while stirring at low speed, just until dry ingredients are blended in.

Finally, add the oats, butterscotch and chocolate chips, and coconut and mix them in using the STIR setting of the mixer, or by hand with a wooden spoon.

Scoop the dough in a rounded tablespoon measure and place on the lined baking sheet, spread about 2" apart. Bake 9-11 minutes at 350 degrees, until just slightly browned at the edges.

Allow to cool on the baking sheet for 1-2 minutes, then remove and transfer to a wire rack to cool completely.

Yields 3 and 1/2 dozen cookies.

Cooled cookies can be stored in an airtight container for up to 4 days. They also freeze well in zip-top plastic bags and can be thawed quickly by microwaving for about 10 seconds.

Gluten Free when prepared as above.

*A NOTE ON OATS: Although "gluten free" rolled oats are available commercially, it is important to understand that due to common growing practices, there can be issues of cross contamination of crops that may result in an adverse reaction when the product is consumed by individuals with extreme sensitivities to wheat and gluten. Read the packaging carefully before you buy or use any oats, even if they are expressly labeled as gluten free. I have used Bob's Red Mill Rolled Oats and have not had any evident issues, however, if you know or suspect that you are highly sensitive, it may be best to forgo eating these cookies!

Cowboy Cookies (Original Version, As Written by Mary B.)

A Real Recipe Box Treasure

• 1c shortening
• 1c sugar
• 1c brown sugar
• 2 eggs
• 1 tsp vanilla
• 2c flour
• 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2c rolled oats
• 1 (9oz) pkg chocolate or butterscotch chips
• 1/2c coconut flakes

1. Cream shortening, sugar and brown sugar.
2. Add eggs and vanilla.
3. Add flour, baking powder, soda and salt.
4. Add oats, coconut and chips.
5. Place spoons of dough on greased sheet. Bake 10-15 minutes at 350 degrees

How About a Baker's Dozen?

Yields about 6 dozen.

THIS VERSION IS NOT GLUTEN FREE.

This post is dedicated, with sincere gratitude, to Mary B, her husband Matt and their children, for letting me share in this little bit of their lives. It is my pleasure to have met each of you!