humpday supper, gluten free too

gluten free chicken tenders with cabbage salad with miso-ginger dressing

What’s not to like about humpday? The temperature went up to a very spring-like 54 degrees today! So of course (why not?) I tried these two new recipes. The chicken was juicy and tender. I loved the taste of the Parmesan cheese with the almond flour.  But the coating unfortunately, was soggy. Hmm. I need to work on that one. Anyway, this meal is also delicious with roasted vegetables: zucchini, summer squash, carrots, and baby bellas tossed in olive oil and salt and pepper to taste. I always do the veggies first, because I never want to forget chicken breast tenders in the oven.

Crunchy Cabbage Salad with Miso-Ginger Dressing
(Adapted from a recipe by Weird & Ravenous via Food52)
The miso-ginger dressing was full of flavor, but I couldn’t taste the ginger very much. So, if you love ginger as I do,  ramp up the flavor.

Prep time: 10 minutes
Cook time: —

Serves 4

Ingredients
1-2 teaspoons finely grated fresh ginger
2 medium garlic cloves, finely minced or put through a garlic press
2 tablespoons miso paste  (I used 1 tablespoon Chinese soy bean paste)
2 tablespoons rice vinegar (or rice wine vinegar, your preference)
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
2 tablespoons water
3 cups finely shredded cabbage (about 1/2 a small cabbage)
1 large carrot, peeled and cut into very thin matchsticks
1 tablespoon black sesame seeds, toasted (I used white—the black would have made a pretty contrast with the white cabbage and the orange carrot)
1 tablespoon cilantro, chopped
1 tablespoon scallion, sliced thin on the diagonal

Preparation
In a small bowl, whisk together the ginger, garlic, miso, vinegar, soy sauce, sesame oil and water. Set it aside.

In a large bowl, toss the cabbage, carrots and sesame seeds together with the dressing. Serve immediately if you like it very crunchy or let it sit covered in the refrigerator for up to a few hours if you prefer it more slaw-like.

Garnish with cilantro and scallion.

Gluten-Free Chicken Breast Tenders in Almond Flour (adapted from allrecipes.com)
For this recipe I swapped 1/2 cup of butter for the egg dip. To save even more calories, I recommend using 2 egg whites. To solve the problem of a soggy coating, I read somewhere that if you let the breaded chicken dry for a few minutes on a wire rack before baking, it will bake up crispy. I haven’t tried this at all so I don’t know how well it works.

Prep time: 15 minutes
Cook time: 20 minutes

Serves 4

INGREDIENTS:
1 cup almond flour
1 cup finely grated Parmesan cheese
1/2 teaspoon dried basil, or to taste
1/2 teaspoon dried thyme, or to taste
salt and ground black pepper to taste
1 1/2 pounds skinless, boneless chicken breast halves, cut into strips
1 egg, well beaten
1 tablespoon water

Preparation:
1. Preheat oven to 400˚ F (200˚ C). Line a baking sheet with aluminum foil.

2. Mix almond flour, Parmesan cheese, basil, thyme, salt, and pepper together in a bowl. In another bowl, mix the egg and water.

3. Dip chicken strips in the egg mixture; press strips into almond flour mixture until completely coated. Transfer coated strips to the prepared baking sheet.

4. Bake in the preheated oven on the middle rack until strips are golden brown and no longer pink in the center, at least 20 minutes or until the tenders reach an internal temperature of 165˚F.

thai beef soup with buckwheat noodles

I was walking through the courtyard earlier this week, taking a shortcut through the basement, when I smelled star anise and cinnamon. I thought instantly of Thai beef soup or kao lao. I knew I had to make it this week, even though it’s been years since I last tried. From my years living in Thailand, I know that when it is served with noodles then it’s called kway tieow. I decided to cook it, kway tieow style with Japanese soba or buckwheat noodles, which are higher in fiber and protein, iron and calcium than the traditional rice noodles. Soba like rice noodles is gluten free.  There is  a nutrition comparison of soba and rice noodles on skipthepie.org. If you’re simply watching the calories, as I am, then it’s important to consider that a half cup soba has twice as many calories as rice noodles.

Thai Beef Soup (Kao Lao) with Buckwheat Noodles (Soba)

Makes 4 servings

For Cooking

7 cups water
1 lb stewing beef, boneless, trimmed of visible fat, and cut into chunks
1 whole star anise or 4 cloves star anise
2 whole sticks cinnamon
3-4 whole peeled large garlic cloves
3 tablespoons fish sauce
2 teaspoons salt
2 teaspoons granulated sugar
2 teaspoons light soy sauce
2 teaspoons molasses or thick dark soy sauce

For Serving

1 cup fresh bean sprouts, rinsed and picked over
2 cups buckwheat noodles, cooked al dente
Fish sauce
Sugar
Sambal or chili paste
1 lime, quartered
2 scallions, finely sliced on the diagonal
1/3-1/2 cup cilantro, minced

Combine the beef, star anise, cinnamon, and garlic in 7 cups water. Cover loosely. Put two wooden chopsticks across the top of the pot and rest the lid on top of the chopsticks. Bring to a simmer on the stove. After 1 hour, stir the soup and skim the broth of large floating particles. You want a clear broth with tiny particles suspended in the soup when it is stirred. Remove the chopsticks and cover the pot. Once covered, the pot will boil vigorously and some water will boil out. Continue cooking on low heat for 1/2 hour.

Add the fish sauce, salt, sugar, soy sauce, and molasses. Taste. It should be slightly salty and sweet. Adjust seasonings, if you wish. Continue cooking on low heat to develop the flavors, until beef is tender and falls apart easily with a fork, about 2 hours. Discard the cinnamon sticks, garlic, and star anise.  Serve.

To serve, divide bean sprouts and noodles among 4 large bowls. Ladle beef soup over. Serve with little saucers of fish sauce, sugar, sambal, lime, scallions, and cilantro at the table, to season each individual bowl according to taste.