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I am all about grilling in the summer. And now that it dawned on me that I can use the San-J products to make my asian cooking easier and better, grilling is even easier! I really love the San-J teriyaki sauce. I was very sad two nights ago when I went to make teriyaki chicken and I was out of the sauce. Luckily, my grocery store carries San-J and we were back in business! I found this great recipe on the San-J site. Don’t forget to go to the website of your favorite products. They often have great recipes.
½ cup San-J Teriyaki Sauce
1 Tablespoon orange zest
1/3 cup orange juice concentrate, thawed
2 Tablespoons fresh cilantro, minced
4 boneless, skinless chicken breasts
In a medium mixing bowl, combine the San-J Teriyaki Sauce, orange zest, orange juice and fresh cilantro. Reserve ¼ cup of the marinade and set aside.
In a large plastic resealable bag, place the chicken breasts and add the marinade. Seal the bag and marinate in the refrigerator for at least 3 hours or up to 12 hours.
Prepare an outdoor or indoor grill at medium-high heat. Discard the used marinade. Place the chicken breasts on the grill for about 7 minutes. Baste frequently with the reserved marinade. Turn and grill again for 7 minutes, or until the juices run clear and there is no pink remaining.
Makes 4 Servings
To learn more about Gluten-Free Asian Cooking and sample San-J products, come to the Gluten Free Cooking Expo in Chicago on August 15-16, 2009. San-J products will be used during the Asian cooking demos and you will get to sample the final recipes, including gluten-free egg rolls. Advanced registration is required. Go to www.glutenfreeclasses.com to learn more and register.
This is a modified version of a dessert from Clean Eating Magazine (www.cleaneatingmag.com). I make it GF and dairy free by replacing the granola, yogurt and vanilla with appropriate ingredients. My kids really love this and it is VERY easy to make.
1 cup GF granola
2 cups fresh berries (strawberries, raspberries, etc…)
3 cups plain yogurt (use plain coconut milk yogurt or soy yogurt if needed)
1/3 cup agave nectar
1 teaspoon GF vanilla extrat
Line an 8″ square baking pan with foil. Sprinkle granola evenly on bottom of pan and set aside.
In a blender, mix together berries, yogurt, agave and vanilla until blended. Pour mixture over granola, smooting mixture to edges of pan. Cover with foil and freeze until firm, approximately 4 hours. Keep frozen until serving.
To make life easier, cut the into squares before the mixture totally freezes or allow to slightly thaw before cutting into squares.
Photo courtesy of zazzle.com/glutenfreedt
Well, the title sounds silly. Obviously, most clothing is gluten-free, however many of the cookies and bread still seem to taste like an old shoe!
All jokes aside, there are a lot of websites that carry shirts and other apparel with cute gluten-free sayings.
Here are a list of gluten free clothing sites. Many also contain novelty items such as keychains, mugs and artwork. Check out the The Gluten Free Travel Site for their zany shorts that say, “These Buns Are Gluten Free.” A great gift for the newly diagnosed celiac!
There is nothing better than a simple and easy to prepare meal. I went to my parents’ house for Father’s Day and my Mom (also gluten free) prepared a simple and delicious meal of grilled peppers and onions with Italian Sausage. While at their house, I realized that I often tell you to grill your veggies in a grill pan, and I never have showed you what a grill pan looks like. The picture to the right is what I use.
Here are the rules of the kitchen that my mother taught me when I was growing up.
1. Start with a clean kitchen
2. Make sure you have all the ingredients before you begin cooking
3. End with a clean kitchen
1 red pepper, stem and seeds removed, and sliced
1 yellow onion, sliced
2 teaspoons olive oil
1 teaspoon kosher salt
1 teaspoon each fresh basil, thyme and parsley, chopped
1 package gluten free bratwurst or Italian Sausage
1 package gluten free hot dog buns, optional
Cut up the vegetables. In a large bowl toss the vegetables with the olive oil, salt and herbs.
Heat grill to medium heat. Place vegetables in the grill pan and cook, stirring occasionally, until sausage is cooked through.
While cooking the veggies, cook sausage on the grill over medium heat until cooked through (approximately 10-15 minutes). Serve on warm buns with mustard.
This is fascinating to me…imagine if a fungus killed the world’s wheat crops. Besides the huge humanitarian crisis, what would happen to those of us already on a gluten-free diet? According to a recent story in the Los Angeles Times, Ug99, a type of fungus called stem rust, is the number one threat to the world’s most widely grown crop, wheat.
Click Here to read the entire story.
Looking for a SIMPLE and delicious dessert to serve at your next party? These strawberries are beautiful, delicious and the easiest dessert you will ever make. My kids devour them and my “fancy” adult guests think they are beautiful. They fit the needs of the most basic or extravagant dinner party or barbeque.
1 bag shredded coconut
1 pint fresh strawberries with leaves and stems attached
1 bag white chocolate chips
Cover a cookie sheet with wax paper. Rinse and dry the strawberries. Place the chocolate in microwave safe bowl and the coconut in another large bowl. Set the coconut aside.
Pour the chocolate chips into the microwave safe bowl and place them in the microwave. Set the microwave for the half or 50 percent power level. This is important because the chocolate will burn if cooked on full strength. Run the microwave at half strength for 40 seconds. Take the bowl out and stir the chocolate well. Repeat until the chocolate is just melted. Once it is melted do not heat longer as it will burn. Use the chocolate quickly before it hardens.
Take each strawberry and dip the bottom 3/4 into the chocolate, while holding the stem of the strawberry. Once the chocolate is on the strawberry, dip the strawberry in the coconut so it covers the chocolate. Place the dipped strawberry on the wax paper until it hardens, approximately 1 hour. Repeat with remaining strawberries. You can put the strawberries in the refrigerator for quicker hardening and to prevent future melting. Eat within 24 hours or the berries will become soggy unless refrigerated.