Tag: stove-top rice

a gluten-free dinner? yes!

fresh scratch, gluten free, asian short ribs

fresh scratch, gluten-free, dinner, asian ribs

We have dear, dear friends who can’t have gluten, so I am always on the look out for a really good {and I mean really good as in it shatters the misconception that g-f means grody and blah} gluten-free recipe to turn into a dinner for them the next time we have them over {which is never often enough!}.

Since Matt gives music lessons in our living room every Wednesday until just about dinner time, the crock pot has become my best friend on Wednesdays. I’m busy, he’s busy, and the crock pot allows me the option of taking the girls and getting the heck out of my house until dinner time. I mean, have you ever heard the same chords played week in and week out? Remember when Journey said lovin’ a music man ain’t always what it’s supposed to be?

They had no idea how right they were.

I have an entire Pinterest board related to crock pot things, and I’ve been slowly working my way through it, one week at a time. I’m not even going to try to say I’ve adapted this recipe for Asian Short Ribs by 100 Days of Real Food, because it’s practically perfect in every way. The Chinese 5-spice powder is becoming one of my pantry staples – don’t skip it in the recipe! Also, the prep before you turn the crock pot on is incredibly minimal.

fresh scratch, gluten free, asian short ribs

About 45 minutes before dinner time, I rinse some rice (brown or white), using my trusty-stove-top method to cook it. It makes a perfect bed for the ribs. I also set a pot of water to boil and steam some broccoli. Other firm veggies would be nice, or even a batch of fried rice.  

The secret to what makes this amazing is the soy sauce glaze. Soy sauce can be purchased g-f, so holla’! Double the batch. Trust me. You will want to bathe your broccoli in this, too.

Whip up a cocktail, throw it all on the table, and wow your guests. Let them think it was a lot harder than it was ;).

You’re welcome!

PS: Need some more crock pot ideas? Here’s a post where I rounded up some of my favorites.



monday meal madness + how to make rice

If you’re just joining me here, I was away for a good part of the last week. Hence, I only have one meal idea for you on this Monday morning. On a related note, though, I did get my friend Jaralyn set up with a magnetic, dry-erase menu board for her fridge while I was visiting! They have a really great one at Target right now that may have to come live on my fridge, too.

salmon & fried rice

This is salmon baked with olive oil, salt & pepper, and some thyme from my herb garden. I served it alongside of some fried rice. Man, do I love fried rice, especially now that I know how to make it at home. It’s a great way to use up some eggs and any veggies that need to get out of the crisper.

In talking with some of you, I’ve found that the basics aren’t always easy to come by. More specifically, a lot of you – like me, until very recently – don’t know how to make rice on your stove top, much less fried rice.

Let’s rectify that situation, shall we? Making rice on the stove yields a much better result than using a rice cooker. Seriously. I donated mine the night that I first made stove top rice. And I’m not talking instant rice here, okay?

So today I’ll hook you up with the basic rice recipe, and tomorrow I’ll meet you here with the the fried rice recipe, deal? And if you already know how to do all of this, you can just feel smug and we’ll see you again soon!


You’ll need:

a large saucepan with a lid

2 cups of water or broth (I use chicken broth; if you haven’t tried this, do it!)

half a teaspoon of salt

1 cup of rice (I am a sucker for organic basmati I get from a bulk bin, but you can use what you like. Just know that brown rice takes twice as long.)

First, set your water or broth to boil on high heat. After it boils, add the salt, then add the rice. Stir it in and, once it boils again, turn the heat down to low. Put the lid on the pot and leave it alone for twenty minutes (forty if it’s brown rice). After the time’s up, turn off the stove (please!), take of the lid, fluff up your gorgeous rice and, voila!, send me a thank you note.