An assortment of San-J's wonderful sauces will make almost any gluten-free person happy this season!
I often get asked, "What gluten-free pantry staple are you most likely to keep in your house." and I can honestly say that for the past five years, my house has not been without San-J gluten-free sauces.
But over the fall, San-J introduced some new products that are absolutely delicious. Here's a summary of what's new, but I would like to suggest the Orange Sauce and the Teriyaki sauce.
The other day I made Teriyaki Rib Tips, which were very succulent. I cooked three pounds of rib tips in my iron skillet, covered, with 1/2 cup of water and San-J gf/wf Tamari. Then, I opened the package and tossed the ribs with a cup of Teriyaki Sauce. ThEN i broiled them for about 5 minutes til they resembled burnt ends. A real favorite.
The kind folks at San-J have provided me with so many wonderful samples, but I have to say I have happily bought their products and will continue to do so.
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Here are some great fall and winter recipes San-J sent me. Stay tuned for the January update, where I'll post some great ideas for fresh New Year's Lunches!
Seasonal favorites receive a makeover with Asian-inspired gluten-free sauces from San-J! To spice things up a notch and to add uniqueness to holiday dishes, from appetizers to soups, San-J's six Asian Cooking Sauces will delight any foodie! Plus, with recipes that are as simple to follow as they are delicious, such as the ones highlighted below, even the most tentative cook will be able to entertain with ease.Happy to send high res images, additional recipe ideas and samples your way immediately for consideration! Looking forward to hearing from you!
CREAMY PEANUT AND PUMPKIN SOUP
Created by: Jennifer Cafferty
1 Tablespoon olive oil
1/2 medium yellow onion, chopped
2 cloves garlic, minced
1/2 teaspoon smoky paprika
1 28 oz. can diced tomatoes, divided
1 12 oz. can pumpkin
1 14.5 oz. can low-sodium GF chicken broth
2 Tablespoons San-J Thai Peanut Sauce
2 Tablespoon creamy peanut butter
1 teaspoon brown sugar
Chopped chives and peanuts, for garnish (optional)
Heat a 4 quart saucepan over medium heat. Add the oil and onion and stir occasionally while sautéing for 2 minutes. Add the garlic and sauté for 30 seconds, making sure not to burn the garlic. Stir in the paprika.
Add half of the can of tomatoes with the juice (save the other half for the end of the recipe), pumpkin, broth, San-J Thai Peanut Sauce, peanut butter and brown sugar. Bring to a boil and then reduce to a simmer. Cover and simmer over low heat for 30 minutes.
Using a hand-immersion blender, blend the soup until creamy. Add the remaining tomatoes and stir. Season with salt and pepper.
Ladle into bowls.
Sprinkle with chopped chives and peanuts as a garnish.
Serves 6 - 8.
Makes 8 Servings
2 pounds ground turkey
1 ½ cups fresh white bread crumbs
¼ cup yellow onion, chopped
½ cup San-J Asian BBQ Sauce
2 eggs, beaten
1 Tablespoon fresh Italian parsley, minced
1 ½ cups San-J Asian BBQ Sauce
8 ounces hot, cooked wide egg noodles
¼ cup Parmesan cheese, freshly grated
Preheat oven to 375°F. In a large mixing bowl, place the ground turkey, bread crumbs, onion, 1/2 cup San-J Asian BBQ Sauce, beaten eggs and parsley. Toss and mix thoroughly to combine. Form into meatballs, about 1 inch in size and place in a 9" x 13" glass baking pan. Bake, uncovered, for 30 minutes. Pour 1 1/2 cups of San-J Asian BBQ Sauce over the meatballs, cover and continue baking for an additional 30 minutes. To serve, spoon the egg noodles onto a large, deep serving bowl or platter. Top with meatballs and sauce and sprinkle with grated Parmesan cheese.
Recipe courtesy of San-J.
These recipes printed from www.san-j.com.
© 2012 San-J International. All rights reserved.
The Gluten Free recipes that appear in this website incorporate a variety of San-J's products that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.