For the past six years, my husband and I have been part of a supper club. It all started when I read a magazine article in Cooking Light Magazine that was about groups of people getting together to cook and share recipes. I went online through the magazine’s website and found a local group that was forming in my area. We were soon part of a wonderful group of people that over time have made our recipes completely gluten free. These are not people that live GF lives, but have accomodated our needs. I encourage you to find a group of GF friends and start a group. You will get to try new recipes and learn how others make the most in their GF kitchens and lives.
Each month we have a theme (usually ethnic). The person who is hosting makes the entree and everyone else brings a side dish and/or a dessert. This month we are hosting at our house and we have a tropical theme. I think we are going to try and roast a pig and have a luau.
My sister recently moved to Denver and her “mommy group” started a supper club. They followed our lead and the host makes the entree. It has worked very well for them too, even with a bunch of babies crawling around!
Let me know if you start a gluten-free group. I’ll write about it in the blog…
This is a delicious salad when served as a side dish to grilled meat or fish. Very nice any time of the year, especially during summer when you have fresh herbs from the garden. I served this with grilled vegetables and grilled turkey Italian sausage.
Serves 4 as a side dish
1 ripe avocado, sliced into bite sized pieces
1/4 red onion, cut into very thin 1″ slices
juice from 1/2 lime
2 teaspoons orange juice
1 teaspoon balsamic or apple cider vinegar
1 Tablespoon olive oil
1/4 cup fresh herbs, chopped (we use basil, oregano, thyme, mint)
salt, to taste
Slice avocado and onions and add to a serving bowl. Click here to see a video on how to choose and cut an avocado. Toss avocado and onion in the liquids. Sprinkle herbs and salt to taste. Mix and serve chilled.
1 cup uncooked quinoa
1 pound chicken tenders
2 Tablespoons gluten free chutney
1 teaspoon Dijon mustard
6 dried apricots, cut into thin strips
2 Tablespoons chopped cilantro
Prepare the quinoa according to the package.
While the quinoa is cooking, combine chicken, chutney and mustard in a large bowl. Toss well to coat the chicken.
Spray a large non-stick ridged grill pan with nonstick spray and set over medium-high heat. Add the chicken mixture and cook, turning frequently,until the chicken is cooked through, 6-8minutes.
Fluff the quinoa with a fork and transfer to a large platter. Top with the chicken mixture, apricots and cilantro.
For all my loyal blog readers – I would like to offer you a discount to the GF Cooking Expo. The discount is valid through May 31, 2009. That lets you register through this weekend.
Just like last year, the Expo is a great way to learn more about GF cooking. Top chefs, cookbook authors and nutritionists will demonstrate great GF recipes. You get to watch them, ask questions and sample everything! We have a large vendor fair and gourmet lunch each day. It is a fun weekend celebrating all the great gluten free food we can enjoy! This year we are focusing on GFCF recipes, more nutritional information and cooking on a budget. Come join us and get inspired to create GF food you will truly love to eat.
Go to www.glutenfreeclasses.com and when you check out, type in BLOG as your discount code. You will receive 10% off the price of your purchase. As always, please let me know if you have any questions about the Expo. firstname.lastname@example.org or 847-217-1317.
I was at the Thrive Allergy Expo last month and the very nice men from Choice Batters gave me a box of thier GF batter to try. I have had it sitting on my shelf for a few weeks and today it was rainy and cold outside. My kids wanted to “cook” and we had the choice of making dried apples or fried zucchini. The fried zucchini won – and what a treat it was!
When you open the box of Choice Batters, it smells like celery seeds. At first I thought we were going to fry apples, but the strong celery scent made me think I should fry a vegetable first. Wrong – apples would have been delicious too. The scent does not transfer when you are frying and I think this would be delicious on apples or pears.
To make the batter, I mixed 1/2 cup of the batter mix with 1/2 cup cold water. It was very thick and adhered well to the zucchini slices. I poured some canola oil in a saucepan (I was soaking my frying pan or I would have used it) and heated the oil. We added the zucchini and for the first time in a very long time I enjoyed fried zucchini again.
My kids (very honest critics) both let out a big YUMMMM! I can’t emphasize how much they liked this treat. Not that we are going to be frying things daily, but it is so nice to know that we could have a “normal” fried food item again. I can’t wait to try to make fried chicken! Stay tuned…
I never liked beets until 5 years ago. For some reason I decided to try them again when we were at a picnic. Ever since, I have been hooked!
I roast them, make beet chips and frequently make beet salad. Here is one of my favorite recipes.
Chop the greens off the top of the beets, leaving two inches of greens. Place the beet(s) in boiling water for approximately 10 minutes. Remove from the boiling water and place in ice water to stop the cooking process. When cool, use a pairing knife and remove the peel. You might want to wear rubber gloves so your hands don’t turn pink.
Slice the beets thinly with a knife or a mandoline slicer. To approximately 1 cup of sliced beets, add 1 Tablespoon lemon oil, 1 teaspoon balsamic vinegar, 1/4 cup of your favorite fresh herbs and kosher salt to taste. Mix together and serve cold or at room temperature.
Tonight we wanted to make pizza on our Gluten Free Creations multi-grain crust. I didn’t have many ingredients in the house but we did have a jar of artichokes and some parmesan cheese. The pizza was delicious. The perfect combination of caramelized vegetables, pesto and parmesan cheese. Sorry there is no picture – I can’t find my camera charger!
4 Tablespoons olive oil
1/2 red onion, sliced thin
1/2 orange pepper, diced
1 jar artichokes
2/3 cups pesto
1/2 cup shredded or shaved parmesan cheese
1/2 cup fresh Italian herbs (oregano, basil, rosemary, etc…), chopped
2 8″ GF pizza crusts
Heat a medium saute pan over medium heat. Add the olive oil and the vegetables. Saute until soft and slightly caramelized.
Spread half the pesto on each pizza crust. Top the pesto with the vegetables. Sprinkle the chopped herbs over the vegetables. Sprinkle the cheese on top of the herbs.
Bake as directed on the pizza crust.