Okay, I know that the summer makes it relatively easy to be gluten-free - especially when you fire up that grill. Everything on a skewer should be gluten-free, right? Here are some ideas for your next grill-out or party:
I like to use sturdy metal skewers that you can wash and re-use, but you can use wooden ones (soak them in water first to prevent burning) or even rosemary stems (same treatment)!
My current favorite dinner time skewer is:
--cubed beef tenderloin, button mushroom, and fennel skewer. Put your cubed beef, button mushrooms, and cubed pieces of fennel bulb in a pomegranate, brown sugar, salt, and safflower oil marinade, wait fifteen-thirty minutes, then thread on the skewer. Grill for about seven-ten minutes a side on medium heat. Fennel and mushroom can stand up to the amount of time it takes to grill meat, as opposed to a more delicate veggie (like a tomato). If you feel like you want a starch in there, I throw in little baby redskin potatoes that have been parboiled (boiled until they're still a bit raw, not soft) and then stick them right on that skewer - delicious in the same marinade. And for your vegetarian friends? Add in a sliced red pepper and onion, skip the beef, and you will have yourself a happy vegetarian.
--watermelon and feta (or halloumi) cheese skewers. A great use for leftover watermelon and creates a more savory flavor than fresh watermelon (and I think much better.) No need for a marinade, but you might want to brush with a little sugar water with a bit of your favorite oil in it and sprinkle a little sea salt on at the end. I think this skewer goes really well with mint or basil, too. Grill for five minutes on low-medium heat.
--Beet, avocado, fennel salad skewers! Delicious and unexpected, and so refreshing on hot days when you just aren't into meat. (I know, I know, but it does happen.) You could use steamed beets to speed up the process, but again, just brush everything with a little oil and sugar-salt-water mixture, then five minutes a side on medium heat. (Brushing a little lime juice on the skewer will keep the avocado from browning, if you don't like the appeal of brown grilled avocado. It's delicious either way!)
Wednesday, July 9, 2014
Thursday, November 28, 2013
Happy Gluten-Free Thanksgiving! An Alternative to Bready Stuffing - Spoonbread!
Yes, one of the things when I became allergic to wheat that I missed the most at Thanksgiving was stuffing. It seems mundane, but it's actually the starchy side that holds everything together. So, I was so delighted when I thought to replace it with a wonderful southern classic that is naturally gluten-free - Spoonbread! Some people have alternative recipes that are sometimes referred to as corn pudding or other names, but this version is pretty foolproof:
http://www.saveur.com/article/Recipes/Boone-Taverns-Spoonbread
If you want to get fancy (which I did,) I'd recommend two extra steps - whip the egg whites separately and fold them into the mixture to get extra height, like a souffle, and add a touch of maple syrup to give it the old-pioneer-days sweetness that really makes it taste like "Thanksgiving." I also add a touch less butter as I'm casein-sensitive and the recipe didn't suffer. Serve with some sugared cranberries and extra maple syrup on the side.
Enjoy! And Happy Thanksgiving!
http://www.saveur.com/article/Recipes/Boone-Taverns-Spoonbread
If you want to get fancy (which I did,) I'd recommend two extra steps - whip the egg whites separately and fold them into the mixture to get extra height, like a souffle, and add a touch of maple syrup to give it the old-pioneer-days sweetness that really makes it taste like "Thanksgiving." I also add a touch less butter as I'm casein-sensitive and the recipe didn't suffer. Serve with some sugared cranberries and extra maple syrup on the side.
Enjoy! And Happy Thanksgiving!
Sunday, September 15, 2013
Vegan, Dairy-Free Caramels? Yes please! Glenn's Coconut Caramels
Coconut Salted Caramels (Vegan)This take on the classic salted caramel replaces the milk fat of butter and cream with coconut. You will need a candy thermometer.
Ingredients:
⦁ 1 can full-fat coconut milk (refrigerated)
⦁ 1/4 cup coconut oil (we use virgin for more coconut flavor).
⦁ 1 tsp. sea salt.
⦁ 1 1/2 cup sugar.
⦁ 1/4 cup light corn syrup
⦁ 1/4 cup water
Instructions:
1. Spray an 8-inch pan with cooking spray or oil, line with parchment baking paper, and then spray the surface of the paper. Fit the liner to the pan by tracing the bottom of the pan on the paper, and then notching out the corners outside of the square. This lets the paper fold up the sides without overlapping or rising out of the pan.
2. Open the refrigerated can of coconut milk and spoon all of the solidified "cream" portion from the top of the can into a microwave safe bowl, add the coconut oil and salt, then microwave for ~30 sec to 1 minute until melted. Stir the mixture until uniform and set aside for later.
3. In a large, heavy saucepan, heat the water, sugar and corn syrup over high heat until the desired caramel color is achieved.
Once the sugar has dissolved, don't stir the liquid, just swirl the pan; vigorous stirring can cause the sugar to crystalize. For regular caramels, we usually go slightly past the point where the sugar mixture starts to turn a reddish-golden color and gives off a bit of smoke. A coconut caramel can't handle this much caramel flavor, so we usually take the caramelization process to where the sugar just darkens into the red range but hasn't yet started to smoke.
4. As soon as the desired color is reached, carefully add the cream mixture to the hot sugar, stirring continuously with a long spoon.
***Folks, we aren't kidding about the long spoon. Adding the cream mixture (which contains water) to the hot sugar rapidly generates a lot of steam, which will burn your fingers good if you are too close while pouring and stirring.
5. Continue to stir the mixture as you reheat it to 248°F (120°C), which is just above "soft ball" temperature on your candy thermometer, then immediately remove this very hot molten caramel from the heat and pour into the parchment-lined pan.
6. Allow to fully cool to room temperature, which takes several hours, then cut into squares.
Squares work very well, because they can be individually wrapped in squares of waxed paper and used for snacking at parties, as gift bag stuffers, or you can unwrap and melt them to make a caramel sauce or a caramel macchiato. We use a sturdy pizza cutter to cut the caramel sheet, as a knife often doesn't "cut it."
Ingredients:
⦁ 1 can full-fat coconut milk (refrigerated)
⦁ 1/4 cup coconut oil (we use virgin for more coconut flavor).
⦁ 1 tsp. sea salt.
⦁ 1 1/2 cup sugar.
⦁ 1/4 cup light corn syrup
⦁ 1/4 cup water
Instructions:
1. Spray an 8-inch pan with cooking spray or oil, line with parchment baking paper, and then spray the surface of the paper. Fit the liner to the pan by tracing the bottom of the pan on the paper, and then notching out the corners outside of the square. This lets the paper fold up the sides without overlapping or rising out of the pan.
2. Open the refrigerated can of coconut milk and spoon all of the solidified "cream" portion from the top of the can into a microwave safe bowl, add the coconut oil and salt, then microwave for ~30 sec to 1 minute until melted. Stir the mixture until uniform and set aside for later.
3. In a large, heavy saucepan, heat the water, sugar and corn syrup over high heat until the desired caramel color is achieved.
Once the sugar has dissolved, don't stir the liquid, just swirl the pan; vigorous stirring can cause the sugar to crystalize. For regular caramels, we usually go slightly past the point where the sugar mixture starts to turn a reddish-golden color and gives off a bit of smoke. A coconut caramel can't handle this much caramel flavor, so we usually take the caramelization process to where the sugar just darkens into the red range but hasn't yet started to smoke.
4. As soon as the desired color is reached, carefully add the cream mixture to the hot sugar, stirring continuously with a long spoon.
***Folks, we aren't kidding about the long spoon. Adding the cream mixture (which contains water) to the hot sugar rapidly generates a lot of steam, which will burn your fingers good if you are too close while pouring and stirring.
5. Continue to stir the mixture as you reheat it to 248°F (120°C), which is just above "soft ball" temperature on your candy thermometer, then immediately remove this very hot molten caramel from the heat and pour into the parchment-lined pan.
6. Allow to fully cool to room temperature, which takes several hours, then cut into squares.
Squares work very well, because they can be individually wrapped in squares of waxed paper and used for snacking at parties, as gift bag stuffers, or you can unwrap and melt them to make a caramel sauce or a caramel macchiato. We use a sturdy pizza cutter to cut the caramel sheet, as a knife often doesn't "cut it."
Saturday, July 6, 2013
Slightly After July 4 recipe: Red, White, and Blue Potato Salad
Hello! Here we are - slightly late - with our July 4 Holiday Weekend Red, White and Blue Potato Salad recipe. You can modify it to be egg or dairy free, depending on your allergies - this year we tried it with sour cream instead of mayonnaise, and we've tried it with Greek yogurt and really liked it too! Different iterations give you slightly different tastes - some people hate sweet pickles, but growing up in the South, they were necessary to potato salad! My husband grew up in Cincinnati, so his version is vinegary, closer to the German origins. This is kind of a happy medium - missing mustard, including fennel instead of onion, and easily adaptable to tastes and allergies.
Red, White, and Blue Potato Salad
July 5, 2013
Note: The secret of this hearty potato salad is that it can be readily modified be either non-dairy or egg-free, depending on your dietary needs. This is done by replacing source cream or yogurt with a diary-free mayonnaise and leaving out the eggs.
Note: Add some zip to this dish by adding acidic ingredients, such as vinegar or pickle juice, as your diet and predilections allow.
Ingredients:
· 1 lb. whole red, white, and blue baby potatoes or small redskin potatoes, which work best.
· 2 Tbsp. table salt.
· 1/4 whole fennel (anise) blub, finely chopped.
· 1/2 cup whole sour cream, Greek yogurt, or mayonnaise--as tolerated.
· Salt and sugar to taste.
· (Optional) 2 hardboiled eggs, diced--if tolerated.
· (Optional) 2 Tbsp. diced red onion--if tolerated.
· (Optional) 2 medium Pickles, sweet or dill, diced--as tolerated.
· (Optional) White vinegar or pickle juice, to taste--as tolerated.
Instructions:
1. Place the potatoes in a medium pot, add two tablespoons of salt and enough cold water to cover potatoes with an inch of water. Bring potatoes to a boil and cook 10-15 minutes.
2. After potatoes are tender enough that a knife can be easily inserted into the center of the potatoes, dump out the hot water and run cold water in the pot to cool down the potatoes.
Idea Use ice cubes to cool down the potatoes even faster.
3. When cool, chop the potatoes into 1/4-1/2 inch cubes, which is 8 pieces per potato for baby potatoes. If you have trouble with insoluble fiber, peel the potatoes before you dice them.
4. In a large bowl, combine the potato cubes and fennel, and optionally eggs, onions, or pickles. With a fork, work the sour cream, yogurt, mayonnaise, into the mixture to coat dry ingredients.
5. Depending on the type of dressing used, you may need to add additional salt and sugar, to taste. Optionally, add a little pickle juice or white vinegar, to taste.
6. Refrigerate for at least an hour in a closed container and serve cold.
Idea: When you take this or any potato salad to a picnic or if it must sit out, set the serving bowl into a bowl of ice. This helps keep the salad safe from spoiling for a little extra time.
Red, White, and Blue Potato Salad
July 5, 2013
Note: The secret of this hearty potato salad is that it can be readily modified be either non-dairy or egg-free, depending on your dietary needs. This is done by replacing source cream or yogurt with a diary-free mayonnaise and leaving out the eggs.
Note: Add some zip to this dish by adding acidic ingredients, such as vinegar or pickle juice, as your diet and predilections allow.
Ingredients:
· 1 lb. whole red, white, and blue baby potatoes or small redskin potatoes, which work best.
· 2 Tbsp. table salt.
· 1/4 whole fennel (anise) blub, finely chopped.
· 1/2 cup whole sour cream, Greek yogurt, or mayonnaise--as tolerated.
· Salt and sugar to taste.
· (Optional) 2 hardboiled eggs, diced--if tolerated.
· (Optional) 2 Tbsp. diced red onion--if tolerated.
· (Optional) 2 medium Pickles, sweet or dill, diced--as tolerated.
· (Optional) White vinegar or pickle juice, to taste--as tolerated.
Instructions:
1. Place the potatoes in a medium pot, add two tablespoons of salt and enough cold water to cover potatoes with an inch of water. Bring potatoes to a boil and cook 10-15 minutes.
2. After potatoes are tender enough that a knife can be easily inserted into the center of the potatoes, dump out the hot water and run cold water in the pot to cool down the potatoes.
Idea Use ice cubes to cool down the potatoes even faster.
3. When cool, chop the potatoes into 1/4-1/2 inch cubes, which is 8 pieces per potato for baby potatoes. If you have trouble with insoluble fiber, peel the potatoes before you dice them.
4. In a large bowl, combine the potato cubes and fennel, and optionally eggs, onions, or pickles. With a fork, work the sour cream, yogurt, mayonnaise, into the mixture to coat dry ingredients.
5. Depending on the type of dressing used, you may need to add additional salt and sugar, to taste. Optionally, add a little pickle juice or white vinegar, to taste.
6. Refrigerate for at least an hour in a closed container and serve cold.
Idea: When you take this or any potato salad to a picnic or if it must sit out, set the serving bowl into a bowl of ice. This helps keep the salad safe from spoiling for a little extra time.
Tuesday, January 29, 2013
Trophy Cupcakes Now Has a Gluten-Free Cupcake - Red Velvet!
Wednesday, November 21, 2012
A New Thanksgiving Tradition - Individual Crustless Cranberry Meringue Pie!
Thanksgiving this year we've tried simplifying a bit as it will be just the two of us, but we did want to experiment a bit with a new dessert.
Cranberry Meringue Pie
Lighter and more refreshing after a heavy dinner than traditional pumpkin pie, this was a really fun take on a Southern dessert from my childhood - lemon meringue pie.
We modified the recipe below by adding a tiny bit more sugar to the filling, substituting pomegranate juice for orange juice, and eliminating the crust (but a slightly salty nut crust would be delicious - next time maybe we'll try that!) Instead of making a whole pie, we put them in individual ramekins and adjusted the cooking time down a bit - much better if you have two or three at the table instead of twelve!
http://www.eatingwell.com/recipes/cranberry_meringue_pie.html
It is literally one of the most beautiful desserts I've ever made, especially if you pipe the meringue on top like my mother used to do.
It doesn't mention this in the Eating Well recipe, but you'll want to refrigerate this dessert pretty soon after it comes out of the oven.
Cranberry Meringue Pie
Lighter and more refreshing after a heavy dinner than traditional pumpkin pie, this was a really fun take on a Southern dessert from my childhood - lemon meringue pie.
We modified the recipe below by adding a tiny bit more sugar to the filling, substituting pomegranate juice for orange juice, and eliminating the crust (but a slightly salty nut crust would be delicious - next time maybe we'll try that!) Instead of making a whole pie, we put them in individual ramekins and adjusted the cooking time down a bit - much better if you have two or three at the table instead of twelve!
http://www.eatingwell.com/recipes/cranberry_meringue_pie.html
It is literally one of the most beautiful desserts I've ever made, especially if you pipe the meringue on top like my mother used to do.
It doesn't mention this in the Eating Well recipe, but you'll want to refrigerate this dessert pretty soon after it comes out of the oven.
Saturday, August 11, 2012
Gluten-free Cupcakes at Cupcake Royale and Gluten Free Dining - Matador and Tango
A new discovery - Cupcake Royale (with an outpost in Downtown Bellevue) now carries gluten-free cupcakes! They only had double-fudge with vanilla frosting available on my last visit, but the texture was fluffy and the chocolate-ness was excellent. I'm just thankful that local cucake shops are starting to carry a safe option for those of us who can't eat wheat!
One of my favorite date restaurants downtown - perfect for a cocktail and tapas - is Tango. Tango has an extensive gluten-free menu which includes stuffed dates wrapped in bacon, Spanish tortillas, delicious corn tortillas and carnitas del puerco, paella and salads. The waitstaff and kitchen were very attentive and careful that I didn't accidentally eat something that had come in contact with wheat. And besides being perfect for a date, it's in a great location for out-of-towners who want to try something besides the average salmon-seafood Northwest cuisine.
One of the options for Redmond restaurants with good gluten-free options is the Southwest local chain Matador. Here's a link to the Seattle gluten-free menu, but Redmond's is very similar. I really liked the braised pork sopa but it's a great place to hit with co-workers for drinks and snacks after work without having to worry that the place won't have any options for you.
One of my favorite date restaurants downtown - perfect for a cocktail and tapas - is Tango. Tango has an extensive gluten-free menu which includes stuffed dates wrapped in bacon, Spanish tortillas, delicious corn tortillas and carnitas del puerco, paella and salads. The waitstaff and kitchen were very attentive and careful that I didn't accidentally eat something that had come in contact with wheat. And besides being perfect for a date, it's in a great location for out-of-towners who want to try something besides the average salmon-seafood Northwest cuisine.
One of the options for Redmond restaurants with good gluten-free options is the Southwest local chain Matador. Here's a link to the Seattle gluten-free menu, but Redmond's is very similar. I really liked the braised pork sopa but it's a great place to hit with co-workers for drinks and snacks after work without having to worry that the place won't have any options for you.
Sunday, July 1, 2012
Recipes for 4th of July - Grilled Watermelon Salsa
Tired of your usual jarred tomato salsa, or looking for a tomato-alternative salsa to go with your gluten-free tortilla chips at this year's barbeque?
I'm sensitive to tomatoes (they make my lips swell up like a B-rate actress in five minutes flat) so I'm always looking for good salsa recipes that let me get around the tomato issue. I love a good black-bean-and-charred-corn salsa, for example. But lately I've been craving the same kind of tart, vitamin C-rich salsa when we grill out, so we experimented and came up with this recipe:
Ingredients: Watermelon, fennel, onion, mint, basil, champagne vinegar, red pepper or cilantro if desired
I'm sensitive to tomatoes (they make my lips swell up like a B-rate actress in five minutes flat) so I'm always looking for good salsa recipes that let me get around the tomato issue. I love a good black-bean-and-charred-corn salsa, for example. But lately I've been craving the same kind of tart, vitamin C-rich salsa when we grill out, so we experimented and came up with this recipe:
Grilled Watermelon and Fennel Salsa
Ingredients: Watermelon, fennel, onion, mint, basil, champagne vinegar, red pepper or cilantro if desired
- Cut half-inch thick slices of watermelon, rind still on, from a small seedless watermelon.
- Cut 1/4 inch slices of both fennel bulb and onion.
- Grill the fennel and onion for a minute or two on each side, on a grill or grill pan on medium heat, until they start to soften. Then remove and set aside.
- Grill the watermelon on both sides until color changes from pink to a light orange. Salt both sides with Kosher salt while grilling.
- Dice the grilled fennel and onion and cut the grilled watermelon into 1/2 cubes, and combine with a dash of your favorite vinegar, pomegranate juice, or other acidic liquid.
- Mince the fresh herbs - mint, basil, or cilantro work well - and sprinkle over the salsa. If needed, and a pinch of salt or sugar, to taste.
Thursday, June 28, 2012
Lowish Casein Ice Cream, you say? Blueberry ricotta gelato for a hot summer's day
Yes, it's summertime, and most of the country has been swaddled in a heat wave. Here in the Northwest, however, we've been stuck in an endless rotation of "almost 60" rainy days and drizzle all June. But sunnier weather lies ahead, I stubbornly insist. So I wanted to share a gluten-free, lower-casein ice cream recipe. This is not appropriate for people who are allergic to dairy, but if you are sensitive to casein but not lactose, like I am, it works wonderfully to give me an ice-cream like experience in summertime (without the stomachache.)
For the truly dairy-free, I recommend the lovely gluten-free Coconut sorbet from the brand Double Rainbow. Delicious, and the consistently is exactly like real ice cream (the secret is that the main ingredient is coconut cream.) I believe that this sorbet is safely all dairy-free for those of you with allergies - you would be surprised how many sorbets still have traces of dairy in them! (Why?) And it's delicious sprinkled with dark chocolate shavings!
OK, onward to this recipe which I've altered somewhat from a British magazine recipe that I transcribed ages ago. (Gluten-free hint: British Magazines are a great source of gluten-free recipes for some reason. They just eat naturally more gluten-free desserts, for one: meringues, jellies, and custards are all gluten-free.)
The secret to this recipe's wonderful texture is the gelatin, which sounds really like a weird step in an ice-cream making process but trust me, it yields great results. I also have a variation without the gelatin (for vegan friends) or whipping cream...
Blueberry Ricotta Gelato
Ingredients:
·
1 packet (1/4 oz) powdered gelatin
·
1 cup ripe blueberries
·
3/4 cup sugar
·
16 oz ricotta cheese (drained)
·
1 cup heavy whipping cream
Instructions:
1.
Bloom the gelatin in 3 Tablespoons of cold water for 5 minutes.2. Stir 1/2 of this gelatin mixture into 1/4 cup hot water (or heat gently over a double boiler or carefully in the microwave) until the gelatin is fully dissolved. Discard the remaining gelatin.
3. In the food processor, blend the ricotta cheese until smooth, and then add the blueberries, sugar, and gelatin, blending after each addition until creamy.
4. Beat the cream until thick (not stiff), and then fold in the blueberry mixture.
5. Churn in an ice cream maker to the desired consistency (check the manufacturer's directions).
Note: I had to 1/2 this recipe because I have a small ice cream maker--the kind with the container that you pre-freeze.)
6. Serve when set, or place in a chilled container and freeze (this gelato freezes pretty hard, so you will need to thaw slightly before serving).
I tried it again without the gelatin or whipping cream, but adding eight ounces of cream cheese. (I do well with both ricotta and cream cheese, which tend to be a little lower in casein.) This was a great variation - a great, cheese-cake-y taste and consistency! So go for either one!
Friday, April 6, 2012
Gluten Free Chocolate-Dipped Coconut Macaroons for Passover and Easter
For Passover and Easter, these cookies make a wonderful springtime snack! I'm afraid I have eaten three already this morning. There are a lot of different gluten-free macaroon recipes out there; some use rice flour, some ground almonds, and some use condensed milk. These, the simplest in terms of ingredeints, gave me the texture I like the best: chewy, not overly dense, not overly dry. And, as a bonus, no wheat or dairy!
Gluten-Free Chocolate-Dipped Coconut Macaroons
Ingredients:
· 3 cups shredded coconut (I use organic unsweetened)
· 2 large eggs
· 1/2 cup granulated sugar
· 1 tsp. vanilla extract
· 1/2 tsp. salt
Instructions:
1. Preheat oven to 350°F and line a cookie sheet with parchment paper.
2. In a medium bowl, mix the egg and sugar until smooth, then add vanilla and coconut.
Mix until uniform and the coconut is well moistened. The batter should easily form clumps.
3. Form the batter into golf ball-sized balls and place on the baking sheet.
4. Bake the cookies on the middle shelf for 20-30 minutes or until golden brown and fragrant.
5. (Optional) cool completely and then dip 1/2 of each cookie in melted chocolate. Refrigerate
until cool and chocolate is set. I use Scharffenberger dark chocolate bars.
Gluten-Free Chocolate-Dipped Coconut Macaroons
Ingredients:
· 3 cups shredded coconut (I use organic unsweetened)
· 2 large eggs
· 1/2 cup granulated sugar
· 1 tsp. vanilla extract
· 1/2 tsp. salt
Instructions:
1. Preheat oven to 350°F and line a cookie sheet with parchment paper.
2. In a medium bowl, mix the egg and sugar until smooth, then add vanilla and coconut.
Mix until uniform and the coconut is well moistened. The batter should easily form clumps.
3. Form the batter into golf ball-sized balls and place on the baking sheet.
4. Bake the cookies on the middle shelf for 20-30 minutes or until golden brown and fragrant.
5. (Optional) cool completely and then dip 1/2 of each cookie in melted chocolate. Refrigerate
until cool and chocolate is set. I use Scharffenberger dark chocolate bars.
Saturday, February 18, 2012
A great primer on gluten intolerances
This blog post I thought was helpful and informative in terms of answering - why are so many people sensitive to gluten? Why is sentitivity increasing?
http://www.sarahwilson.com.au/2012/02/gluten-questions-answered/
Sarah posts several bits from medical journal articles and some of the most common scientific "guesses" as to why so many people have developed gluten in tolerances, such as genetic engineering of wheat to contain higher levels of gluten, and the result of several generations of people eating way more gluten than they used to.
I don't agree with Sarah that gluten is a poison for all people, although it certainly is to me. Gluten is a complex and difficult-to-break-down protein, like casein (one of the proteins in dairy products.) So it makes sense that a stressed-out system might react against digesting it. There is some evidence that the ability to digest gluten slows down with age and that more women than men are sensitive to gluten and are unable to digest it. I hadn't read about the thyroid connection mentioned in the blog post, but I guess that makes sense - I also have autoimmune thyroiditis, and apparently people with that condition are much more likely to have celiac disease.
The testing for celiac disease she mentions is indeed problematic, but if you'd like to get tested without going back on wheat, there is a DNA test for the celiac disease gene you can ask your doctor about. (I am not a doctor and this is not medical advice, usual disclaimers, blah blah blah.)
I thought those of you who were curious about gluten and gluten intolerance might enjoy reading her post. It's a pretty accurate conglomeration of everything I've read on the subject thus far, with the above caveats.
http://www.sarahwilson.com.au/2012/02/gluten-questions-answered/
Sarah posts several bits from medical journal articles and some of the most common scientific "guesses" as to why so many people have developed gluten in tolerances, such as genetic engineering of wheat to contain higher levels of gluten, and the result of several generations of people eating way more gluten than they used to.
I don't agree with Sarah that gluten is a poison for all people, although it certainly is to me. Gluten is a complex and difficult-to-break-down protein, like casein (one of the proteins in dairy products.) So it makes sense that a stressed-out system might react against digesting it. There is some evidence that the ability to digest gluten slows down with age and that more women than men are sensitive to gluten and are unable to digest it. I hadn't read about the thyroid connection mentioned in the blog post, but I guess that makes sense - I also have autoimmune thyroiditis, and apparently people with that condition are much more likely to have celiac disease.
The testing for celiac disease she mentions is indeed problematic, but if you'd like to get tested without going back on wheat, there is a DNA test for the celiac disease gene you can ask your doctor about. (I am not a doctor and this is not medical advice, usual disclaimers, blah blah blah.)
I thought those of you who were curious about gluten and gluten intolerance might enjoy reading her post. It's a pretty accurate conglomeration of everything I've read on the subject thus far, with the above caveats.
Tuesday, February 14, 2012
Asparagus, Ricotta, and potato frittatas - individual sized!
This has become my fall-back brunch recipe this winter - a perfect way to use leftover roasted potatoes and asparagus, something you can make ahead of time for guests, and, using muffin tins to bake them instead of the greasier cast-iron skillet-sautee method, even kind of...light. For something made of eggs and cheese, anyway :) I happen to use cream cheese and ricotta salata because I'm casein-sensitive and these two forms of cheese don't seem to bother me as much, but you could substitute a more flavor-intense cheese, like a nice fresh goat cheese, if you like.
Gluten-Free Baked Frittata Cups with Asparagus and Ricotta
Ingredients:
· 1 medium to large russet potato
· 1 Tbsp. cooking oil (I use Safflower)
· 4 large eggs
· 2 Tbsps. milk
· 2-3 asparagus spears (or some other vegetable), finely chopped (I use a mandolin)
· 2 Tbsps. cream cheese
· 1/4 cup shredded cheese (I use a sheep's milk ricotta salata)
· Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F and grease/spray a six-muffin pan, or else use a silicone pan, which doesn’t require any extra slipperiness.
2. Peel and dice the potato into smaller, 1/4 in. cubes, and rinse to keep from browning (I usually instead toss them liberally with salt and then blanch them in hot water, to give them a little more flavor). If you have leftover potato wedges or little roasted potatoes from the night before, those work here as well - maybe a cup of those.
3. Drain the potatoes well, pat dry with a paper towel, and toss with oil. Then sauté in a skillet over medium heat until well-browned and crunchy. (If you're using leftover roasted potatoes, you can skip this step. You can also broil the potatoes or bake, and I've even used pre-made hash browns here instead. It's a flexible recipe that way!)
4. Beat the eggs and milk until frothy, which is easiest to do in a cup with an immersion blender.
5. Distribute the browned potatoes amongst the muffin cups, then top with small pieces of cream cheese, asparagus, and shredded ricotta salata cheese, and finally pour the egg mixture evenly into the cups and bake until puffed-up and browned on top, about 20-25 minutes. Serve hot.
Gluten-Free Baked Frittata Cups with Asparagus and Ricotta
Ingredients:
· 1 medium to large russet potato
· 1 Tbsp. cooking oil (I use Safflower)
· 4 large eggs
· 2 Tbsps. milk
· 2-3 asparagus spears (or some other vegetable), finely chopped (I use a mandolin)
· 2 Tbsps. cream cheese
· 1/4 cup shredded cheese (I use a sheep's milk ricotta salata)
· Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F and grease/spray a six-muffin pan, or else use a silicone pan, which doesn’t require any extra slipperiness.
2. Peel and dice the potato into smaller, 1/4 in. cubes, and rinse to keep from browning (I usually instead toss them liberally with salt and then blanch them in hot water, to give them a little more flavor). If you have leftover potato wedges or little roasted potatoes from the night before, those work here as well - maybe a cup of those.
3. Drain the potatoes well, pat dry with a paper towel, and toss with oil. Then sauté in a skillet over medium heat until well-browned and crunchy. (If you're using leftover roasted potatoes, you can skip this step. You can also broil the potatoes or bake, and I've even used pre-made hash browns here instead. It's a flexible recipe that way!)
4. Beat the eggs and milk until frothy, which is easiest to do in a cup with an immersion blender.
5. Distribute the browned potatoes amongst the muffin cups, then top with small pieces of cream cheese, asparagus, and shredded ricotta salata cheese, and finally pour the egg mixture evenly into the cups and bake until puffed-up and browned on top, about 20-25 minutes. Serve hot.
Monday, November 28, 2011
Holiday Party Appetizer Ideas - Gluten free!
So, since it's entertaining season, I thought I'd post a few of the gluten-free appetizer recipes that have been a big hit with my friends. This one is one I've mentioned before, prosciutto-wrapped dates stuffed with marcona almonds and goat cheese:
Ingredients:
Prosciutto-Wrapped Stuffed Dates
· 1/4 lb. thinly-sliced gluten-free prosciutto (Italian ham)--about 6-8 slices
· 15 large whole dates (Medjools work best)
· 1/3 cup marcona almonds (I use ones that are roasted in olive oil and salt)
· 4oz semi-soft cheese--fresh goat cheese works best, but fresh ricotta also works well
Instructions:
1. With a paring knife, slice the date lengthwise, open the date, and remove the pit.
2. In each date, depending on the size, spread or pipe 1/2 -1 tsp. of the cheese.
3. Press 1-2 almonds into the cheese where the pit used to be, and then re-close the date as mush as possible.
4. Wrap each stuffed date with about 1-in. width of the prosciutto so that the cheese and almonds are covered.
5. Place the wrapped, stuffed dates on a foil-lined sheet pan, about 1-2 inches apart.
6. Broil the dates under the top broiler in the oven for about 2-3 minutes a side, or until the am starts to crisp and the dates begin to smoke a bit, then flip and brown the other side.
7. Remove and cool a few minutes (the cheese can get hot), and then enjoy with maybe a drizzle of a balsamic reduction. Also great cold as a snack.
Saturday, November 26, 2011
Okay, a real gluten-free delicata squash crustless pie recipe
This recipe is adapted from the two recipes mentioned in the previous post. I was really happy with the flavor, texture (like a real pumpkin custard pie!) and the performance of this recipe!!
Roasted Delicata Squash Crustless Custard Pie
Ingredients:
· 1 whole delicate squash halved with the seeds removed
· 1/2 cup brown sugar
· 1 1/4 cup milk
· 2 large eggs
· 1/2 vanilla bean (optional)
· maple syrup (optional)
· oil (canola, safflower, or the like)
· 1/4 tsp. coarse sea salt (or equivalent) and toasted pecans or toffee for crumbling
Instructions:
1. Preheat oven to 350°F and cover a baking sheet with foil.
2. Place squash halves, face up, on the baking sheet, rub with oil, sprinkle with 1/4 tsp. salt and drizzle with maple syrup.
3. Roast squash for 20-30 minutes or until soft and just starting to darken, then remove and allow to cool.
4. Scoop squash flesh out of the skins and into a food processor, add the brown sugar and blend until smooth.
5. In a medium bowl, whisk eggs until blended, then add the squash puree and mix until uniform.
6. In a medium sauce pan, bring milk to a low boil with the vanilla bean piece and simmer for 10-15 minutes until milk just starts to caramelize.
7. While continuously stirring, slowly pour the scalded milk to temper the squash and egg mixture, then pour into ramekins and bake at 350 until set, around 30-40 minutes. Custards are done when a knife inserted into the center comes out clean.
8. Remove from oven and cool for several hours in the refrigerator before serving. At the last minute, crush your toasted sweet pecans or toffee and sprinkle on top. Add whipped cream if you can have it (you lucky guys!)
Roasted Delicata Squash Crustless Custard Pie
Ingredients:
· 1 whole delicate squash halved with the seeds removed
· 1/2 cup brown sugar
· 1 1/4 cup milk
· 2 large eggs
· 1/2 vanilla bean (optional)
· maple syrup (optional)
· oil (canola, safflower, or the like)
· 1/4 tsp. coarse sea salt (or equivalent) and toasted pecans or toffee for crumbling
Instructions:
1. Preheat oven to 350°F and cover a baking sheet with foil.
2. Place squash halves, face up, on the baking sheet, rub with oil, sprinkle with 1/4 tsp. salt and drizzle with maple syrup.
3. Roast squash for 20-30 minutes or until soft and just starting to darken, then remove and allow to cool.
4. Scoop squash flesh out of the skins and into a food processor, add the brown sugar and blend until smooth.
5. In a medium bowl, whisk eggs until blended, then add the squash puree and mix until uniform.
6. In a medium sauce pan, bring milk to a low boil with the vanilla bean piece and simmer for 10-15 minutes until milk just starts to caramelize.
7. While continuously stirring, slowly pour the scalded milk to temper the squash and egg mixture, then pour into ramekins and bake at 350 until set, around 30-40 minutes. Custards are done when a knife inserted into the center comes out clean.
8. Remove from oven and cool for several hours in the refrigerator before serving. At the last minute, crush your toasted sweet pecans or toffee and sprinkle on top. Add whipped cream if you can have it (you lucky guys!)
Friday, November 25, 2011
Satisfying your pumpkin pie cravings...with no crust...and no pumpkin?
So, you say the one thing you really missed about Thanksgiving was the pumpkin pie? How about trying a crustless "pie" with a crumble topping? And how about trying an alternative to pumpkin...say, a delicata squash maple pie? I tried this recipe:
http://www.glynwood.org/glynwood-blog/2010/10/award-winning-maple-delicata-pie/
Sans the crust with fairly good results! I made mine in individual ramekins instead of a pie plate and cooked for a slightly shorter time...then crumpled toffee pieces over the top for crunch! (If you are not nut-allergic, crushed toasted hazelnuts or pecans work well too...and, of course, add more nutrition than toffee!)
There's an alternative delicata squash recipe up at Wegman's, again, of course, you can skip the crust or use a pre-made gluten free one (I prefer the former to the latter...)
What about you? Gluten-free pie crust or crustless? Pumpkin, sweet potato, delicata squash...or do you have alternative ideas?
http://www.glynwood.org/glynwood-blog/2010/10/award-winning-maple-delicata-pie/
Sans the crust with fairly good results! I made mine in individual ramekins instead of a pie plate and cooked for a slightly shorter time...then crumpled toffee pieces over the top for crunch! (If you are not nut-allergic, crushed toasted hazelnuts or pecans work well too...and, of course, add more nutrition than toffee!)
There's an alternative delicata squash recipe up at Wegman's, again, of course, you can skip the crust or use a pre-made gluten free one (I prefer the former to the latter...)
What about you? Gluten-free pie crust or crustless? Pumpkin, sweet potato, delicata squash...or do you have alternative ideas?
Sunday, November 20, 2011
Thanksgiving Menus Without Wheat...or Poultry?
I'm trying to plan a Thanksgiving meal around my allergies, which include wheat and all poultry (I know, bummer!) The biggest obstacle is a substitute for the turkey, and the other is the lack of stuffing...which used to be one of my favorite things, along with pie crust. I've seen stuffings made with polenta...have any of you had success with that or a recipe to share? The important thing to me is to get the idea of the flavors of Thanksgiving, so we don't feel too deprived.
Here's what I'm thinking about, but I am open to suggestions!
--delicata squash stuffed with roasted grapes and cranberries
--roasted baby potatoes
--roasted asparagus
--maybe an attempt at osso bucco? or roast beef?
--hot grape-juice-and-cranberry cider to drink
Dessert:
--maple creme brulee with sugared cranberries on top
--cranberry-chocolate-chip muffins
(I tried and failed to make a delicata-squash cheesecake, but let's just say the texture of delicata squash does not equal pumpkin.)
Here's what I'm thinking about, but I am open to suggestions!
--delicata squash stuffed with roasted grapes and cranberries
--roasted baby potatoes
--roasted asparagus
--maybe an attempt at osso bucco? or roast beef?
--hot grape-juice-and-cranberry cider to drink
Dessert:
--maple creme brulee with sugared cranberries on top
--cranberry-chocolate-chip muffins
(I tried and failed to make a delicata-squash cheesecake, but let's just say the texture of delicata squash does not equal pumpkin.)
Monday, October 24, 2011
Delicious fall-friendly foods - the gluten-free edition!
Wanted to post a couple of recipes that might seem extra-satisfying now that it's getting a little colder.
One is the delicious butterscotch budino from Mario Batali's Pizzeria Mozza. It is, in fact, the most delicious pudding I have ever tasted. I didn't think I liked puddings or butterscotch, but this recipe changed my mind:
http://www.nytimes.com/2007/05/09/dining/091mrex.html
The other is a variation on a creation I've seen on a lot of gluten-free menus, the broiled stuffed date. Sometimes wrapped in bacon, sometimes with blue cheese inside...my favorite variation is the following:
--Procure the following: some fresh soft goat cheese, some big dates that are pre-seeded for easier stuffing, marcona almonds, and some thin slices of prosciutto. (A little good balsamic reduction at the end is optional...)
--Slice the date horizontally, nestle the marcona almond inside, pipe a little goat cheese next to the almond, and close it back up.
--wrap the date in a slice of prosciutto.
--Broil on each side for about three minutes.
Yum! Then drizzle with your reduced balsamic vinegar...perfect, hot, satisfying snacks for your gluten-free guests!
One is the delicious butterscotch budino from Mario Batali's Pizzeria Mozza. It is, in fact, the most delicious pudding I have ever tasted. I didn't think I liked puddings or butterscotch, but this recipe changed my mind:
http://www.nytimes.com/2007/05/09/dining/091mrex.html
The other is a variation on a creation I've seen on a lot of gluten-free menus, the broiled stuffed date. Sometimes wrapped in bacon, sometimes with blue cheese inside...my favorite variation is the following:
--Procure the following: some fresh soft goat cheese, some big dates that are pre-seeded for easier stuffing, marcona almonds, and some thin slices of prosciutto. (A little good balsamic reduction at the end is optional...)
--Slice the date horizontally, nestle the marcona almond inside, pipe a little goat cheese next to the almond, and close it back up.
--wrap the date in a slice of prosciutto.
--Broil on each side for about three minutes.
Yum! Then drizzle with your reduced balsamic vinegar...perfect, hot, satisfying snacks for your gluten-free guests!
Monday, August 1, 2011
Suggestions for peaches, and Betty Crocker gluten-free mix reviews
What to do with peaches...
If you're anything like me, you're enjoying the natural (and naturally gluten-free) abundance of summertime produce. One fruit at its best this time of year is the peach. Right now, you can find white-fleshed nectarines (my favorite!) and donut peaches as well as more mundane varieties, and they all smell like perfume and taste divine, nothing like frozen or canned. So how to take advantage of them? Here are a couple of ideas:
--Peach salsa: chop peaches just as you would tomatoes, and mix in a little jalepeno, cilantro, red onion (I like to saute or blanch them to keep them from getting too sulfur-y) and maybe whatever else you have lying around - chop a red pepper, cucumber. Serve fresh and immediately with corn chips or (even more deliciously) on top of pork or chicken.
--Grilled peach dessert: Pretty simple. Clean your grill (lest you leave steak-flavoring on it) and then briefly, over the cooler part of the grill, put down your peaches long enough to get grill marks, maybe two minutes on each side. (Leave the skin on and split in half for best grilling.) Serve with honey, maybe some creme fraiche or vanilla ice cream, a drizzle of balsamic.
--Peach caprese salad: Slices of fresh nectarine or peach go fantastically well with slices of fresh mozzarella, leaves of fresh basil, used exactly as you would tomatoes in a caprese salad. Stack. Drizzle with good olive oil and balsamic vinegar. (I've also seen variants of this with fresh small mozzarella balls and chunks of peach, served on skewers. Kind of a fun picnic idea!)
Betty Crocker Cookie Mix and Cake Mix Reviews
(Disclaimer: Betty Crocker or related companies have not paid me or given me any free product.)
I've been trying out the Betty Crocker mixes, searching for the tastes of the desserts of my 1970's childhood without gluten. Some of the mixes (including, sadly, the chocolate cake gluten-free mix) include flours I'm allergic to, like tapioca. Here are two I have tried and liked:
--Betty Crocker Chocolate Chip Cookie Mix (Gluten-Free.) Terrific. Almost like the real thing, except these cookies stick in your throat a bit more because of the drier rice flour. Doesn't contain tapioca, but does include xanthan gum (for those who are sensitive.) We added crushed up Heath bars (about a half a cup) and substituted gluten-free Guittard chocolate chips (dark) because we are chocolate snobs and the crushed toffee makes the cookies a little more texturally satisfying. (I crave crunch!)
--Betty Crocker Gluten Free Cake Mix (yellow) - a bit mealy, more like a muffin texture than a true cupcake feel, but terrific if you throw in some blueberries and call them blueberry muffins and very tolerable with my (cream-cheese-butter-confectioner's-sugar-with-a-dash-of-cranberry-juice-for-color) signature icing. Come to think of it, these are at least as good as most cupcakes I've had at gluten-free bakeries. Does have xantham gum, no tapioca flour.
If you're anything like me, you're enjoying the natural (and naturally gluten-free) abundance of summertime produce. One fruit at its best this time of year is the peach. Right now, you can find white-fleshed nectarines (my favorite!) and donut peaches as well as more mundane varieties, and they all smell like perfume and taste divine, nothing like frozen or canned. So how to take advantage of them? Here are a couple of ideas:
--Peach salsa: chop peaches just as you would tomatoes, and mix in a little jalepeno, cilantro, red onion (I like to saute or blanch them to keep them from getting too sulfur-y) and maybe whatever else you have lying around - chop a red pepper, cucumber. Serve fresh and immediately with corn chips or (even more deliciously) on top of pork or chicken.
--Grilled peach dessert: Pretty simple. Clean your grill (lest you leave steak-flavoring on it) and then briefly, over the cooler part of the grill, put down your peaches long enough to get grill marks, maybe two minutes on each side. (Leave the skin on and split in half for best grilling.) Serve with honey, maybe some creme fraiche or vanilla ice cream, a drizzle of balsamic.
--Peach caprese salad: Slices of fresh nectarine or peach go fantastically well with slices of fresh mozzarella, leaves of fresh basil, used exactly as you would tomatoes in a caprese salad. Stack. Drizzle with good olive oil and balsamic vinegar. (I've also seen variants of this with fresh small mozzarella balls and chunks of peach, served on skewers. Kind of a fun picnic idea!)
Betty Crocker Cookie Mix and Cake Mix Reviews
(Disclaimer: Betty Crocker or related companies have not paid me or given me any free product.)
I've been trying out the Betty Crocker mixes, searching for the tastes of the desserts of my 1970's childhood without gluten. Some of the mixes (including, sadly, the chocolate cake gluten-free mix) include flours I'm allergic to, like tapioca. Here are two I have tried and liked:
--Betty Crocker Chocolate Chip Cookie Mix (Gluten-Free.) Terrific. Almost like the real thing, except these cookies stick in your throat a bit more because of the drier rice flour. Doesn't contain tapioca, but does include xanthan gum (for those who are sensitive.) We added crushed up Heath bars (about a half a cup) and substituted gluten-free Guittard chocolate chips (dark) because we are chocolate snobs and the crushed toffee makes the cookies a little more texturally satisfying. (I crave crunch!)
--Betty Crocker Gluten Free Cake Mix (yellow) - a bit mealy, more like a muffin texture than a true cupcake feel, but terrific if you throw in some blueberries and call them blueberry muffins and very tolerable with my (cream-cheese-butter-confectioner's-sugar-with-a-dash-of-cranberry-juice-for-color) signature icing. Come to think of it, these are at least as good as most cupcakes I've had at gluten-free bakeries. Does have xantham gum, no tapioca flour.
Monday, July 4, 2011
red, white and blue: gluten-free on the 4th of July
Hey everyone! I thought this 4th of July holiday we would celebrate by trying out some new recipes in red, white, and blue. And, they both use ricotta cheese - make sure you pick up a gluten-free brand - I like Calabro.
The first amazing recipe is a homeade gelato that's super simple and easy to make with any kind of cheap ice-cream-making home device that contains basically gelatin, your fruit of choice (blueberries for us!) and ricotta cheese and cream.
Ingredients:
Recipe: Grilled Watermelon and Ricotta Salata Salad (Red and White!)
It involves quickly grilling slices of watermelon (yes, that's right, I grill my watermelon - gives it a whole new flavor!) throwing some slices of riccota salata cheese (you can try feta or mozzarella as well) on top of them with whatever greens you have handy (a little arugula works well.) Then, a drizzle of good balsamic vinegar - so delicious! If you're like me and grow herbs in the summertime, mint or basil both work well on top. Eat while the watermelon is still hot!
The first amazing recipe is a homeade gelato that's super simple and easy to make with any kind of cheap ice-cream-making home device that contains basically gelatin, your fruit of choice (blueberries for us!) and ricotta cheese and cream.
Recipe: Blueberry Ricotta Gelato
·1 packet (1/4 oz) powdered gelatin
· 1 cup ripe blueberries
· 3/4 cup sugar
· 16 oz ricotta cheese (drained)
· 1 cup heavy whipping cream
Instructions:
1. Bloom the gelatin in 3 Tablespoons of cold water for 5 minutes.
2. Stir 1/2 of this gelatin mixture into 1/4 cup hot water (or heat gently over a double boiler or carefully in the microwave) until the gelatin is fully dissolved. Discard the remaining gelatin.
3. In the food processor, blend the ricotta cheese until smooth, and then add the blueberries, sugar, and gelatin, blending after each addition until creamy.
4. Beat the cream until thick (not stiff), and then fold in the blueberry mixture.
5. Churn in an ice cream maker to the desired consistency (check the manufacturer’s directions).
Note: I had to 1/2 this recipe because I have a small ice cream maker--the kind with the container that you pre-freeze.)
6. Serve when set, or place in a chilled container and freeze (this gelato freezes pretty hard, so you will need to thaw slightly before serving.) But I recommend eating it right away - soooo good on a hot day, and not too sweet!
The second is a simple salad that I thought I had been so original when I made up - yet this week three different cooking and health magazines featured variations of it!
Recipe: Grilled Watermelon and Ricotta Salata Salad (Red and White!)
It involves quickly grilling slices of watermelon (yes, that's right, I grill my watermelon - gives it a whole new flavor!) throwing some slices of riccota salata cheese (you can try feta or mozzarella as well) on top of them with whatever greens you have handy (a little arugula works well.) Then, a drizzle of good balsamic vinegar - so delicious! If you're like me and grow herbs in the summertime, mint or basil both work well on top. Eat while the watermelon is still hot!
Sunday, June 5, 2011
Seattle Times Does a Gluten-Free Feature
The Seattle Times ran an article (with a couple of recipes) on gluten-free baking today. Check it out here!
Also, as the husband and I were driving back from Golden Gardens park yesterday in a blinding sudden day of sunshine, we ran across this place, Veraci Pizzeria, that was advertising that they now have gluten-free dough! Anyone tried it?
Also, as the husband and I were driving back from Golden Gardens park yesterday in a blinding sudden day of sunshine, we ran across this place, Veraci Pizzeria, that was advertising that they now have gluten-free dough! Anyone tried it?
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