It is gluten-free baking week, everyone! Though very few people thought about gluten-free products only a decade ago, this gluten-free craze has been spreading like a wildfire across the United States. Mintel market research firm estimates that Americans will spend around $7 billion this year on foods labeled gluten-free! Have you and your family gone gluten-free? Check out these yummy holiday recipes that don’t require the use of gluten-containing products!
Thai Shrimp Skewers
Ingredients:
• 1/2 cup Thai Kitchen Thai Chili & Ginger Sauce
• 2 Tbsp. oil
• 2 Tbsp. finely chopped fresh cilantro
• 1 lb. large shrimp, peeled and deveined
Directions:
1. Mix Thai Chili & Ginger Sauce, oil and cilantro in small bowl until well blended. Reserve 1/4 cup for brushing. Place shrimp in large re-sealable plastic bag or glass dish. Add remaining marinade; turn to coat well.
2. Refrigerate for 30 minutes. Remove shrimp from marinade. Discard remaining marinade. Thread 4 shrimp onto each skewer.
3. Grill over medium heat 2 to 3 minutes per side or just until shrimp turn pink, brushing with reserved marinade.
Green Bean Casserole
Ingredients:
• 5 Tbsp. cornstarch
• 3 Tbsp. white rice flour
• 2 onions, one sliced into thin strips, one finely diced
• Olive oil
• 3 cups white button mushrooms, finely chopped
• 2 cups milk
• 16 oz. fresh green beans, cleaned, trimmed, and cooked until tender
• Salt
• Pepper
• 1/4 cup grated cheddar cheese
Directions:
1. Preheat oven to 350 degrees.
2. To make the onion crisps, pour 3 Tbsp. cornstarch, 3 Tbsp. rice flour and finely sliced onions into a Ziploc bag and shake until completely covered. In a large cast iron skillet pour olive oil until it is a 1/4 inch deep and turn on high heat. Once oil is hot (test with one onion, if it sizzles you are ready) toss in flour covered onion crisps and fry until browned, do it in several shifts so the pan doesn’t get too crowded. Remove onions from oil and place on a dry paper towel.
3. In a medium pan pour in 3 Tbsp. of olive oil, chopped onions, and white mushrooms. Cook until mushrooms are soft, then add milk. Once milk is boiling add in 2 Tbsp. cornstarch, stir continuously with a whisk to prevent clumping and ensure thickening. Boil for about a minute then remove from heat and put on low heat to simmer for several minutes, add salt and pepper.
4. Stir in cooked green beans until everything is mixed, you can either add in the cheese now or put all of it on top once poured into casserole dish. Pour everything into casserole dish, cover and bake for 30 minutes. Once ready to serve, add homemade onion crisps and enjoy!
Coconut Eggnog
Ingredients:
• 6 egg yolks
• 6 Tbsp. sugar
• 4 cups Thai Kitchen Coconut Milk, divided
• 1/2 cup brandy or rum, or to taste
• 1 cup heavy cream
• Whipped cream (optional)
• Ground nutmeg
Directions:
1. Mix egg yolks and sugar in medium saucepan with wire whisk until well blended. Add 2 cups of the coconut milk; mix well. Cook on medium-low heat until mixture reaches 140°F to 145°F, stirring constantly. The mixture will thicken and coat the back of a spoon.
2. Remove from heat. Add remaining 2 cups coconut milk; mix well.
3. Refrigerate until chilled. Add brandy or rum to taste. Serve eggnog in a festive bowl. Top with whipped cream, if desired. Sprinkle with nutmeg.