Ingredients:

• 1 pound Japanese eggplants (about 4)
• 2 tablespoons Thai Kitchen Premium Fish Sauce
• 1 tablespoon brown sugar
• 1 tablespoon fresh lime juice
• 2 teaspoons Thai Kitchen Spicy Thai Chili Sauce
• 1 tablespoon vegetable oil
• 2 small shallots, thinly sliced
• 1 tablespoon minced garlic
• 8 ounces firm tofu, drained and cubed
• 1/4 cup basil leaves, thinly sliced

Directions:

1. Place eggplants on lightly oiled baking sheet. Broil 3 to 4 inches from heat about 10 minutes or until skin chars and blisters, turning frequently. Cool eggplant slightly. Peel eggplant and cut diagonally into 1/4-inch thick slices.

2. Mix fish sauce, brown sugar, lime juice and chili sauce in small bowl until well blended. Set aside.

3. Heat oil in wok or large skillet on medium-high heat. Add shallots and garlic; stir fry until golden brown. Add eggplant and sauce mixture; cook 2 minutes, stirring frequently. Gently stir in tofu and basil. Remove from heat. Cover. Let stand 5 minutes to blend flavors.

See more gluten-free recipes in NFCA’s Thai Kitchen Recipe Box »

Ingredients:

• 4 medium boneless, skinless chicken breasts (To make it vegan, substitute with three 14 oz. cans or 2 cups dry of your favorite beans.)
• 14 oz. can diced tomatoes
• 14 oz. can tomato sauce
• 1 chopped onion
• 5 garlic cloves
• 2 Tablespoon dried basil
• 1 Tablespoon dried oregano
• 1 Tablespoon dried thyme
• 1 Tablespoon dried sage
• 2 bay leaves
• 4-6 cups chopped veggies (Choose your favorites or least-favorites-but-you-know-you-should-eat-them veggies. The flavors of the tomatoes and spices take over.)
• 3 cups chopped potatoes
• 3 cups chicken broth (Or to make it vegan, use veggie broth.)

Directions:

1. Cut vegetables.
2. Put everything into the slow cooker and set it on high for 5 hours or on low for 8–9 hours.
3. Ladle out and enjoy!

Ingredients:

• 4 boneless skinless chicken breasts, pounded thin
• ½ stick (2 oz.) butter, melted and divided
• 1 large lemon, juiced and zested
• ½ cup dried Shiitake mushrooms, ground to powder in a food processor*
• 1 cup Crunchmaster Multi-Seed Crackers, coarsely crushed
• 1cup grated Parmesan cheese
• ½ cup water
• Chopped basil leaves for garnish
• Salt and Pepper to taste

Directions:

1. Preheat oven to 400° F.

2. Arrange flattened chicken breasts in a single layer in a 9×12 microwave-to-oven safe baking dish. Salt and pepper each chicken breast, and pour in ½ cup water. Microwave on high for 4-6 minutes or until chicken is cooked through. Do not over cook.

3. Drain water from baking dish. Add lemon juice, half of the melted butter, and zest to the baking dish, sprinkling zest evenly over each chicken breast. Set aside.

4. In a medium mixing bowl, mix together dried mushroom, Crunchmaster Multi-Seed Cracker crumbs, and parmesan cheese. Drizzle remaining butter over the crumb mixture and mix well.

5. Divide crumb mixture evenly between each chicken breast, mounding it on top of each, and covering exposed surface of the chicken.

6. Bake for 10 minutes uncovered, or until crumb topping is golden brown. Garnish with chopped basil leaves.

*Note: Check the packaging to ensure the dried mushrooms do not contain hydrolyzed wheat protein or wheat starch.

Ingredients:

• 1 package extra-firm organic tofu
• 1/4 cup extra virgin olive oil
• 1/4 cup gluten-free Italian bread crumbs (I use Gillian’s)
• salt to taste

Directions:

1. Prepare the tofu by removing from package and pressing for two hours. Cut into cubes.

2. Heat olive oil in a large skillet over medium high heat (You want the oil to be hot, but not smoking. The tofu should sizzle when added to the pan).

3. Sprinkle half of the bread crumbs on the tofu and add to the pan. Fry, turning, until golden and crispy (approximately five to seven minutes). While you are turning the tofu, sprinkle the remaining bread crumbs over the squares.

4. Remove from pan with a slotted spoon and drain on a plate with a paper towel. While still hot, sprinkle with salt to taste.

Ingredients:

• 4 medium potatoes, mostly peeled, and cut into 1 inch sections
• 1/2 cup fresh chopped basil
• 1/4 cup nutritional yeast
• 2 cloves garlic, crushed
• 1 1/2 tbsp olive oil
• 1 tsp salt
• 1 tbsp water
• 1 tbsp flaxseed meal mixed with 2 tbsp water
• 1 cup sorghum flour
• 1/2 cup potato starch
• 1/4 cup sweet white rice flour

Directions:

Fill medium-sized pot about half full with salted water and bring to a boil. Once water reaches a boil, carefully place chopped potatoes into the water. Wait for water to return to a boil, reduce heat slightly and cook for about 9 minutes, or until potatoes are easily mashed with a fork. Drain in colander and rinse with cold water.

In food processor, combine basil, nutritional yeast, garlic, olive oil, salt and water. Pulse until smooth.

Place potatoes and basil/nooch puree into large bowl and mash together with a potato masher until smooth and uniform. Try to get out the lumps as best you can.

Use a fork to mix in the prepared flaxseed meal and sorghum flour until stiff dough forms. Use your hands to mix in the remaining potato starch and sweet white rice flour. If your dough happens to be too wet for some reason (size, shape, etc., of potatoes can be a variable), mix in more sweet white rice flour until it resembles the gnocchi pictured.

To create the gnocchi shape, grab little sections of dough and squeeze firmly in your palm until compact dumplings form. Cut off any excess with a knife. I also found it helpful to have slightly wet hands while forming the gnocchi. Indent with fork and repeat until all dough has been used.

Bring another large pot of water to boil and drop gnocchi in, about 10 at a time (depending on the size of your pot). Boil for about 1-2 minutes, or until they float. Drain and rinse quickly with cold water.

Serve with your favorite pasta sauce, or just drizzle your gnocchi with a touch of olive oil, and dust with nutritional yeast and fresh ground black pepper. Green beans make a nice addition, too.

Ingredients:

• Kosher salt
• Vegetable oil
• 1/2 pound gluten-free quinoa elbows
• 2 cups of 1% milk
• 4 tablespoons (1/2 stick) unsalted butter, divided
• 1/4 cup gluten-free flour blend
• 6 ounces Gruyere, grated (2 cups)
• 4 ounces extra-sharp Cheddar, grated (1 cups)
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon freshly grated nutmeg
• 1/3 pound fresh tomatoes (2 small)
• 3/4 cup brown rice bread crumbs

Directions:

Preheat the oven to 375 degrees.

Drizzle oil and add 1 T. salt to a large pot of boiling water. Add the macaroni and cook according to the directions on the package, 5-8 minutes. Drain well and rinse pasta with cold water.

Meanwhile, heat the milk in a small saucepan, but don’t boil it. Melt 3 T. of butter in a large (4-quart) pot and add the gluten-free flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 T. salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 1 1/2-quart baking dish.

Slice the tomatoes and arrange on top. Melt the remaining 1 T. of butter, combine with the bread crumbs, and sprinkle on the top. Bake for 30-35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

Note: You can make this dish ahead of time – just add the tomatoes and bread crumbs right before putting it into the oven.

Ingredients:

• 1 package of gluten-free chicken tenders (Try Bell & Evans or make your own)
• 1 packet of gluten-free chicken gravy (Try Full Flavor Foods)
• 1 t. gluten-free hoisin sauce (Try Steel Gourmet)
• 1 1/2 t. gluten-free tamari Sauce (San-J makes a low sodium version)
• 1/4 cup Blue Diamond Almond Milk
• 1/4 cup Blue Diamond Almonds, crushed
• 1/4 cup gluten-free crispy onions (Try Seneca)

Directions:

1. Prepare chicken tenders and gravy according to instructions.

2. While gravy is hot, add hoisin sauce, tamari sauce and almond milk. Whisk until incorporated and pour over chicken.

3. Garnish with crushed almonds and crispy onions.

Ingredients:

• 1 lb gluten-free pasta (I use Rigatoni)
• 2 – 13oz jars of roasted red peppers; packed in water and vinegar
• 1 clove of garlic; minced
• 1 small onion; rough chopped
• ¼ tsp dry basil
• ¼ tsp dry oregano
• ¼ tsp dry parsley
• ¼ tsp red pepper flakes (optional)
• salt and pepper to taste

Directions:

1. Empty both jars (with liquid) into your food processor and run until smooth.

2. Place a mesh strainer on a bowl and pour in the puréed red peppers and let drain into the bowl (to remove any seeds); use a spatula if it is not draining fast enough and mash it through the strainer.

3. While peppers are straining: In a sauce pan or pot, sauté the onions in a little olive oil until translucent over medium-low heat; about 3 to 5 minutes.

4. Add garlic and all dry ingredients and sauté until fragrant; about a minute.

5. Add the strained red pepper puree to the pot, and simmer covered for 15 minutes.

6. While the sauce is simmering: Bring a large pot of salted water to a boil for the pasta and cook the pasta as per the package’s directions.

At this point, you can toss some sauce on the past and serve it. HOWEVER, for restaurant quality results, follow these additional steps.

1. CONTINUED FROM STEP 6 ABOVE; cook the pasta until JUST BEFORE al denté (as we are going to cook it a little longer after it is drained).

2. Reserve one cup of the pasta water and then drain the pasta (don’t rinse).

3. In a large pot over medium-high heat, add about two ladles of the roasted red pepper sauce and bring it up to a simmer (this should be enough to coat the pasta).

4. Put the pasta in the pot and pour in half of the reserved pasta water. Stir everything around to combine. The pasta water will start to come together with the sauce and the pasta and the pasta will look coated and thick, not watery. Only use the rest of the pasta water if you want to thin out the sauce.

5. Serve with an additional scoop of roasted red pepper sauce on top and some grated cheese (optional).

6. EAT !

Prep Time: 5 minutes
Refrigerate:30 minutes
Cook Time:16 minutes
Makes 8 servings.

Ingredients:

2 tbsp. Thai Kitchen Roasted Red Chili Paste
2 tbsp. vegetable oil
1 tbsp. black peppercorns, crushed
1 tbsp. cumin seed, crushed
1 tsp. coarse sea salt
2 lb. flank steak

Directions:

MIX Red Chili Paste, oil, peppercorns, cumin seed and sea salt in small bowl. Coat steak evenly on both sides with mixture.

REFRIGERATE 30 minutes or longer for extra flavor.

BROIL or grill steak over medium-high heat 6 to 8 minutes per side or until desired doneness. Let stand 5 minutes before slicing. Cut steak across the grain into thin slices.

Prep Time: 25 Min
Start to Finish: 50 Min
12 Servings

Ingredients:

• 1 cup uncooked gluten-free elbow macaroni
• 3 cups Corn Chex cereal, finely crushed
• 2½ cups shredded cheddar cheese
• 5 tablespoons unsalted butter, melted
• 1 tablespoon store-bought gluten-free
• flour blend
• 1 cup whole milk, warmed
• 2¼ cups cooked gluten-free elbow macaroni
• 1 egg yolk, lightly beaten, plus 1 egg white,
• beaten until stiff but not dry
• ¼ teaspoon salt

Directions:

1. Cook and drain macaroni as directed on package.

2. Move oven rack to the lower third of the oven. Heat oven to 350ºF. Lightly grease 12 regular-size muffin cups.

3. In a medium bowl, mix crushed cereal, 1 cup of the cheese and 4 tablespoons of the melted butter. Divide
mixture among muffin cups; press firmly in bottom and up sides of cups with spoon.

4. In 3-quart saucepan, stir together remaining 1 tablespoon melted butter and flour blend with whisk; cook over medium heat 1 minute. Gradually stir in warmed milk with whisk; cook and stir about 5 minutes or until thickened. Remove from heat; stir in 1 cup of the cheese until melted. Stir in cooked macaroni, egg yolk and salt. Fold in beaten egg white. Spoon about ¼ cup of the macaroni mixture into each crust-lined cup. Top with remaining ½ cup cheese.

5. Bake about 20 minutes or until golden and puffed. Cool 5 minutes; remove from pan. Serve warm.

Note: Look for gluten free on packaging. Wheat Chex and Multi-Bran Chex are not gluten-free.