Ingredient: sugar

Gluten-Free Soy Sauce Eggs

Our household is eating more eggs than ever, and I’m including them in my lunch bag in different ways (hello, frittatas!). Lately, though, I’ve been adding soy sauce eggs into the mix because they’re the perfect mid-afternoon snack.

What are soy sauce eggs? Quite simply, they are hard- or soft-boiled eggs that have been peeled and marinated in a soy sauce solution. The marinade penetrates the egg white and adds lots of flavor.

I make them in batches of six, though I think I’m going to need to up my game and starting making them by the dozen since the husband is also consuming them. He likes having a low calorie, low carb option at the ready.

These eggs are, of course, delicious on their own. I also use them when making my versions of bibimbap or ramen. Add them as a topping to stir fries or fried rice. Or anything. Seriously. Anything.

Cachapas (Corn Pancakes)

Cachapas are a sweet and savory (and gluten free!) corn pancake from Venezuela. Traditionally, they’re eaten with a bit of butter and melted cheese (just fold them in half and enjoy!). You can customize them however you want, of course. Pulled pork, roasted vegetables, chicken — all make great fillings for your naturally gluten-free corn pancake. Adjust the size of the pancake (and cooking time) accordingly.

I like to serve mine with a simple salsa either directly over the melted cheese or as a dipping sauce on the side.

(Note: this recipe isn’t 100% authentic — I’ve developed it over time based on lots of research.)

Avocado Sauce

I love my avocados any which way. When they’re just ripe, nothing is better than sliced or diced avocado with just a smidge of salt. When they’re starting to soften, they’re perfect for guacamole because they still have a bit of body. And when they’re overly soft?

This amazing sauce. It takes just minutes, and is a great way to utilize avocados that aren’t quite firm enough for any other use. You can adjust the seasonings to suit your personal taste.

I’ve love this sauce with fish tacos, in a cole slaw, and with crab cakes. It also makes a fun salad dressing.

Sushi Rice

I’ll admit it: I don’t have the patience to make sushi at home (though I hold out high hopes that someday I will!). I do love serving sushi rice — a slightly sweetened rice — with certain meals, particularly seared albacore.

Making the rice is amazingly simple; it’s even easier if you have a rice cooker that does the bulk of the work for you. The recipe below assumes you’re cooking your rice on the stovetop, so if you do use a rice cooker, follow the directions for your machine (some have a sushi rice setting, which is really nice).

One key thing to remember before cooking your rice is to wash it several times to remove the outer starches — I generally cover the rice in a bowl with water, swish a bit, then drain using a fine mesh strainer. You will notice the water is very cloudy the first couple of rinses, but will get clearer as the starches are removed.

Banh Mi Style Chicken Breasts

Banh Mi is a Vietnamese sandwich filled with fragrant spices, seasoned meat, and crisp veggies. Traditionally, it’s served on a crusty baguette. I’ve been known to substitute Udi’s Gluten-Free breads as they’re more readily available.

However, one afternoon, I was craving this combination of flavors and found myself breadless. Since I had the chicken and the rest of the ingredients, I improvised. This chicken was so tasty, I snuck it into my leftovers for several days!

It combines sweet, sour, spicy flavors in a way that makes me want to make it again as I type this recipe.

Quick Pickled Carrot Sticks

I started craving pickled carrots after a great chirashi at a Japanese restaurant. A chirashi is, essentially, a dish of sushi rice topped with an assortment of fish. This particular meal came with about four tiny pickled carrots…and, oh, they were good.

So while I was making my own chirashi, I thought “I have carrots, I have time, I want pickled carrots.” And they were so easy. I served them that night, but they keep for about a month in the refrigerator, meaning that lovely pickly flavor keeps building over time.

[box type=”note” style=”rounded” border=”full”]You can use this basic recipe to pickle other kinds of vegetables as well[/box]