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Gorgeous golden brown savory gluten free Korean pancake

Gluten Free Mung Bean Korean Pancake

gluten free mung bean Korean pancake

gluten free mung bean Korean pancake

Gluten free mung bean Korean pancake it’s whats for dinner! Lately, I’ve been interested in incorporating more plant protein into our diets. Of course, it’s economical, healthy and better for Mother Earth. However, finding a plant based protein that the kids would get on board with is a whole other challenge. My search led me to mung beans, actually I kind of stumbled onto it while searching bean varieties. Well, I had one of those Duh! moments. TQ used to love Korean pancakes before all of the food allergy diagnoses. I totally forgot about them! Best yet, these can be made easily gluten free. Maybe even MK would like them, its a pancake after all……. (we’ll see!)

Let’s talk mung beans

These little beans pack a nutrition punch! Not only are they high in protein and low in calories, but they offer many B vitamins, magnesium, potassium and fiber. In addition, they are low in fat and cholesterol. Today, I’m using them to make a gluten free Korean savory pancake but they could be really versatile by adding to soup or stews. And as a side note, I did try to sprout them which worked and I ate them on my salad.

What about the pancake

Korean pancakes are very versatile. Pick your favorite filling and everyone can tailor it to their tastes. They cook up with a slightly crispy edge and soft center nestling in the fillings. An Asian based dipping sauce rounds it out completely. So good! Make a big batch and then freeze them for lunches or another quick dinner.

Let get started on our gluten free mung bean Korean pancake

The filling is really up to you! I picked things I had on hand: shrimp, green onion, mild kimchi (kids doesn’t like spicy, but you could make it spicier), baby zucchini – julienned, a couple of napa cabbage leaves shredded. Julienned carrots and/ or peppers work as well, I just didn’t have any. And many Koreans use a little minced pork as well.

 A little pre-planning will be necessary to make this dish so you can get the beans prepared. Soak beans over night.  Next day, rinse them and discard the liquid. Place them back in the bowl with 1/4 cup of rice and soak 8 hours or so. (I did this in the morning so by the evening the beans and rice were ready for dinner.

mung beans soaking with rice

mung beans soaking with rice

Next, prep all of the ingredients that you are using to fill the pancakes. I cut everything small so they would cook fast. 

Prepped pancake fillings: shrimp, green onions, kimchi, zucchini and napa

Prepped pancake fillings: shrimp, green onions, kimchi, zucchini and napa

Once the beans are finished soaking, drain the liquid, I did not rinse to keep a little of the rice starch on the beans. Place beans in a heavy duty blender with the egg, salt and 1/2 cup of water. Give it a blend and look to see if more water is needed. I ended up using about a cup (alternatively, Koreans authentically use the kimchi juice along with some water, that wouldn’t fly in my house but I thought I’d mention it). Blend until all of the beans and rice break down –  the batter should be like a thin pancake batter, not too thick.

 I poured all of the batter into a large bowl with all of my veggies and shrimp. However, if you wanted to customize pancakes for different people/palates you could keep veggies in a separate bowl.*

Time to fry them up!

On a large preheated skillet (medium heat), drizzle a little ghee or veg oil and drop a ladle full of batter onto the pan. They should sizzle around the edges. I cooked them about 3-4 minutes first side, flipped then cooked only about 1-2 minutes on second side. (Making sure shrimp or pork was cooked through)

Frying the pancakes

Frying the pancakes

* If you want to customize each pancake – drop a ladle full of the plain batter onto the pan and drop the veggies or meat over the top. Here, I would cook first side 2-3 minutes (or until it is set, flip) and cook the second side a little longer to cook the ingredients 3-4 min. 

Pancakes are slightly crisp on the outside, tender on the inside and make great leftovers (as I told you about – hehehe)

Gorgeous golden brown savory gluten free Korean pancake

Gorgeous golden brown savory gluten free Korean pancake

The gluten free mung bean Korean pancakes are a perfectly rounded meal in itself. but, I added a little fresh salad to the plate for some brightness and a tangy Asian dipping sauce. Dinner is served! In conclusion, MK even liked this dinner. The texture of the pancake is one thing that sold her. We will be adding this recipe to rotation during the year. What would you favorite fillings be?

Korean mung bean pancake

Dinner is served, gluten free mung bean Korean pancake

Gluten Free Mung Bean Korean Pancakes
Serves 6
Healthy and nutritious protein packed gluten free mung bean Korean savory pancake fry beautifully crispy on the edges.
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Prep Time
12 min
Cook Time
20 min
Prep Time
12 min
Cook Time
20 min
170 calories
26 g
42 g
2 g
12 g
1 g
103 g
1919 g
3 g
0 g
2 g
Nutrition Facts
Serving Size
103g
Servings
6
Amount Per Serving
Calories 170
Calories from Fat 21
% Daily Value *
Total Fat 2g
4%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 42mg
14%
Sodium 1919mg
80%
Total Carbohydrates 26g
9%
Dietary Fiber 6g
26%
Sugars 3g
Protein 12g
Vitamin A
7%
Vitamin C
12%
Calcium
8%
Iron
18%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup Dried mung beans
  2. 1/4 Brown or white rice (or combo)
  3. 1 Egg
  4. 5-6 Large shrimp
  5. 7-8 Green onion
  6. 1/2 cup Mild kimchi (or hot)
  7. 1 Baby zucchini - julienned
  8. 1-2 Napa cabbage leaves shredded
  9. 1TB kosher salt
  10. Dipping sauce
  11. 1/4 cup low sodium tamari
  12. 1-2 TB rice wine vinegar
  13. 1 tsp toasted sesame oil
  14. 1 tsp sesame seeds (optional)
Instructions
  1. Soak beans over night.
  2. Next day, rinse them and discard the liquid.
  3. Place them back in the bowl with 1/4 cup of rice and soak 8 hours or so. (Do this in the morning so by the evening the beans and rice were ready for dinner.)
  4. Prepare all of the ingredients that you are using to fill the pancakes. Cut everything small and uniform to cook evenly. Place in large bowl.
  5. Once the beans are finished soaking, drain the liquid, no need to rinse.
  6. Place beans in a heavy duty blender with the egg, salt and 1/2 cup of water.
  7. Blend 10 seconds and look to see if more water is needed. Add more if too thick.(alternatively, use the kimchi juice along with some water for extra kick).
  8. Blend again until all of the beans and rice break down - the batter should be like a thin pancake batter, not too thick.
  9. Pour all of the batter into the large bowl with the veggies and shrimp. However, if you wanted to customize pancakes for different people/palates you could keep veggies in a separate bowl.*
  10. On a large preheated skillet (medium heat), drizzle a little ghee or veg oil and drop a ladle full of batter onto the pan. They should sizzle around the edges.
  11. Cook them about 3-4 minutes first side, flip and cook only about 1-2 minutes on second side. (Making sure shrimp or pork was cooked through)
  12. * If you want to customize each pancake - drop a ladle full of the plain batter onto the pan and drop the veggies or meat over the top. Here, I would cook first side 2-3 minutes (or until it is set, flip) and cook the second side a little longer to cook the ingredients 3-4 min.
  13. Pancakes are slightly crisp on the outside, tender on the inside and make great leftovers.
  14. Dipping sauce - super simple just combine the ingredients and enjoy.
beta
calories
170
fat
2g
protein
12g
carbs
26g
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Gluten free lasagna lickety split

Fresh and bubbling from the oven gluten free lasagna

Fresh and bubbling from the oven gluten free lasagna

 

Hi! I found something magical! This was worth sharing right away. Honestly, one of my favorite foods on the planet is lasagna. Seriously, layers of bubbly cheese and tangy sauce baked to perfection…. ya, it makes me happy. But sadly, lasagna hasn’t been seen in these parts for some time. Until today that is! Strolling along my grocery store one day and these gluten free lasagna sheets leaped out at me. What! Gluten free lasagna! Well, I had no time to spare.

gluten free lasagna sheets

gluten free lasagna sheets

Not your mother’s lasagna

Okay, here’s my disclaimer, this is gluten free lasagna made quickly and certainly not authentically. Where’s the ricotta? Where’s the meat? Well, this can be adjusted to your families favorites. Truth be told, my kids won’t eat ricotta (nor can TQ really tolerate it) So, this is our gluten free and food allergy friendly version of lasagna. However, super tasty.

Give me the skinny

First, open up your fridge and look for anything that might be worthy of a quick lasagna. Tonight’s mini masterpiece featured leftover chicken that was shredded, shredded spinach, mozzarella cheese, sauce (jarred is fine) and a little parmesan.

layering the gluten free lasagna

Sauce, gluten free pasta, chicken and spinach mixture

gluten free lasagna

Sauce, gluten free pasta, chicken and spinach mixture, topped with mozz

Find a baking dish, I used this round 2 quart dish since I wasn’t making a huge portion. Layer the bottom with a little sauce.  Place three gluten free pasta sheets to layer the bottom sauce. Sprinkle on a layer of the chicken/spinach mixture – but anything goes here. You could use a different meat, ricotta filling. And believe me, I will be trying other recipes!

Next, top it with some mozzarella. Of course, cheese choice is flexible, the second time I made this I used lactose free gouda and it was SO good! (I may do that again because it was better than the mozzarella – and the kids didn’t balk – winner) Repeat the layers! Top the whole thing with a little more sauce and sprinkle with parmesan.

parmesan topped gluten free lasagna ready for the oven

parmesan topped gluten free lasagna ready for the oven

Time to bake

350 degrees for about 30 minutes. The lasagna didn’t take long at all to bake! Shut the front door – gluten free lasagna on a weeknight, stop the madness. What do you think? What might be your favorite fillings?

Baked gluten free lasagna

Baked gluten free lasagna

Baked gluten free lasagna

Baked gluten free lasagna

Gluten free chicken and spinach lasagna - yum!

Gluten free chicken and spinach lasagna

Heavenly Hash – fried up in a flash

Heavenly hash, made in a flash

Hi everyone! Time for another quick meal idea.  Potato and cabbage hash can be on your table in a flash. We all find ourselves here – surveying the fridge in desperation, hoping something magical will leap out. Sadly, nothing did leap out, but I found half of a cabbage that needed to be eaten. Cabbage happens to be a consistent staple in our fridge as it is a safe veggie for TQ’s fructose malabsorption. Not to mention a favorite veggie. (remind me to post about my cabbage casserole – one of TQ’s most requested meals) So, I had the leftover cabbage …. but what else? I found a few strips of uncooked bacon, green herbs….. Already something is blooming here! The pantry always has a stock of different potatoes, voila! The idea was hatched.

Let’s get started:

Start by chopping the bacon strips into bite sized pieces. Heat a big skillet over medium heat. Add a tablespoon or two of ghee to the pan to get it started with the bacon. While the bacon is browning, chop the cabbage into shreds.

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My first tip for getting dinner on the table quicker: Microwave 3 or 4 potatoes for 3 minutes (make sure to pick them a couple of times otherwise they might explode)  Be careful handling the potatoes once they are par-baked they are very hot. Ask me how I know 🙂  Carefully, dice or slice the hot potatoes.

My second tip: Use the already packaged diced potatoes!

img_4093img_4097 Remove the browned bacon from the pan to prevent it from burning. Place it on a paper towel to allow any excess fat to drain.

Add the veggies to the pan. I didn’t bother draining the fat from the pan as it was minimal, and so many other veggies will be added. Toss the veggies gently and spread it out in an even layer to cook. Next, place the lid over the pan and let it cook for 5 minutes (medium heat).

 

Meanwhile as it’s cooking:

Gather whatever herbs you have on hand. I used parsley (1/4 cup) and two green onion tops. Allow the hash to cook for 5 minutes or so. Carefully lift the lid and flip the hash using a spatula making sure all of the cabbage gets cooked. Sprinkle a generous teaspoon of salt and pepper over the hash. I cooked the hash for approximately 15 -20 minutes ensuring that all the cabbage was softened and potatoes were developing crispy edges.

Important tip: If you find that the hash is getting dry, add a little water  – 1/2 cup that keeps the hash moist and prevents burning. I did add water on two occasions as I did not want to add more fat to the pan. Water helps soften the cabbage as well.

The final touches:

Sprinkle on your reserved bacon,  herbs and onions and it’s ready to serve – very tasty! I especially like my hash with a sunny side up egg. The golden yolk acts as a creamy sauce that marries it altogether. It makes me happy. Happy New Year everyone!

 

I love the browned bits on the edges - yum!

I love the browned bits on the edges – yum!

 

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Tasty dinner or breakfast!

Tasty dinner or breakfast!