Thursday, June 30, 2011

Coconut Ginger Thai Noodle Soup

My stomach was not feeling well the other night from a gluten reaction and I wanted a soothing chicken soup with ginger to naturally calm the digestive system down. I came up with this recipe and it hit the spot. The coconut milk base keeps the recipe casein free and is so creamy and sweet. I hope you find this recipe helpful.

Here is how:
1.  In a large sauce pan combine:
- 1 can of light coconut milk
- 1/2 cup water
- Juice from 1/2 a lime
- 1/3 cup fish sauce
- 2 tsp. of minced lemongrass
- 1 Tbs, grated fresh ginger
- 2 Tbs. sugar
- 1 Tbs. minced kaffir lime leaves (optional)

2.  Bring to boil on high heat. Reduce heat to low; simmer 15 minutes.

3. Meanwhile cook 8 oz. of rice noodles according to the package directions; drain and set aside.

5. Stir 2 Tbs. red chili paste into the broth until well blended.

6. Add 3/4 pound of boneless, skinless chicken breast (cubed) and 1 1/2 cups chopped fresh mushrooms; simmer 10 minutes or until chicken is cooked through.

7. Add the rice noodles to the soup and garnish with chopped fresh cilantro.

Here is to comfort with style! xo

Wednesday, June 29, 2011

Grilled Pork Burritos with Fresh Tomato Salsa

I was in the mood to grill..I know..shocker.. and wanted to do something different with pork. This recipe is fresh, delicious and healthy. If you are casein free simply omit the sour cream and substitute guacamole instead. I hope you find this recipe helpful.

Here is how:
1. To make the salsa, mix together in a medium bowl:
- 1/2 cup diced onion
- 1 1/2 cups diced tomatoes
- 2 Tbs. finely chopped cilantro
- 1 Tbs. extra virgin olive oil
- 2 tsp. fresh lime juice
- 1 tsp. crushed red pepper flakes
- 1/4 tsp. salt
- 1/4 tsp. freshly ground black pepper

2. To make the rub, in a small bowl mix:
- 1/2 tsp. pure chile powder
- 1/2 tsp. garlic powder
- 1/2 tsp. paprika
- 1/2 tsp. salt
- 1/4 tsp. ground coriander
- 1/2 tsp. ground cumin
- 1/4 tsp. freshly ground black pepper

3. Take 2 pounds on bone-in pork shoulder steaks and allow them to stand at room temperature 20-30 minutes before grilling. Lightly brush the pork with some olive oil and season with the rub.

4. In a medium saucepan over low heat, warm 1 can of refried beans for about 10 minutes, stirring occasionally.

5. Grill the pork over direct medium heat until the meat is firm and no longer pink in the center, 5-7 minutes, turning once. Cut the pork into cubes.

6. Grill 8 corn tortillas (Mission brand is gluten free) over direct medium heat until lightly marked and warm, about 30 seconds per side. Lay the tortillas on a work surface.

7. Spoon the refried bans in the center of each tortilla, spreading them within 1 inch from the edge. Evenly divide the pork and salsa over the beans. Spoon some sour cream on top and fold the tortilla over to eat. Note: I also dusted mine with some chipotle pepper on top for a little extra spice.

Here is to healthy grilling with flavor! xo

Tuesday, June 28, 2011

Grilled Curry and Chili Shrimp Satay with Peanut Dipping Sauce

I obviously love shrimp and anything with peanut sauce is a no-brainer to me. This is actually quite an easy recipe to do and it packs in a lot of flavor with some healthy fats. I truly hope you find this recipe helpful and feel blessed that you chose to visit my blog.

Here is how:
1. To make the sauce: In an small sauce pan over medium high heat, warm 1 Tbs. of canola oil. Add 2 cloves of minced garlic and 1 Tbs. of minced ginger, and cook until fragrant (about 1 minute).

2. Add and whisk until smooth:
- 1/2 cup water
- 1/4 cup smooth peanut butter
- 1 Tbs. gluten free tamari sauce (I use San J brand)
- 1/4 tsp. freshly ground black pepper
- 1/4 tsp. hot sauce (I prefer Sriracha sauce)

3. When the sauce comes to a simmer, remove the pan from the heat. Just before serving reheat the sauce over medium heat and add 1 Tbs. of fresh lime juice (whisking until smooth).

4. Lightly brush or spray 1 pound of large shrimp (peeled and deveined) with canola oil.

5. Season the shrimp with:
- 1/4 tsp. chili powder (make sure it is a gluten free blend with no "binders")
- 1/4 tsp. curry powder
- salt and pepper to taste

6. Thread the shrimp onto skewers and grill over direct high heat until the shrimp are firm to the touch and just turning opaque in the center (2-4 minutes, turning once).

7. Serve warm with the peanut sauce.

Here is to flavor and style! xo

Monday, June 27, 2011

Roast Chicken with Garlic, Lemon and Rosemary

Somehow "Sunday Dinner" says "chicken" to me and I love a roast chicken with a lot of flavor. This chicken recipe fuses some fantastic flavors and combined with some garlic mashed potatoes and a fresh side salad is creates a meal to remember. I hope you enjoy this recipe.

Here is how:
1. Take 2 heads of garlic and separate the cloves. Next, peel each clove of garlic and set aside.

2. Cut 1 large sweet onion (I used red) in half and then in thin slices. Set aside.

3. Rinse 1 roasting chicken well and pat it dry. Sprinkle the cavity with 1 tsp. of tarragon and salt/ pepper to taste.

4. Place 2 lemons (halved) and 6 springs of fresh rosemary inside the cavity and tie the legs together.

5. Preheat the oven to 350 degrees.

6. Heat 2 Tbs. of butter and 2 Tbs. of extra virgin olive oil in a large, deep pan. Beginning with the breast, gently brown the chicken over medium heat. Turn the chicken with wooden spoons, or by carefully holding the ends of the legs, to brown it on all sides, 6-8 minutes per side. Try not to break the skin (the skin should  be pale golden all over). Remove the chicken from the pan, reserving the cooking juices.

7. Place the garlic cloves and onion in a shallow roasting pan. Place the chicken on top and pour the browning juices over it. Add 1 cup of gluten free chicken broth (I used Pacific Organics brand) and cover the pan with aluminum foil. Place it on the center rack of the oven, and bake for 30 minutes.

8. Remove the foil. Stir the garlic and onions around in the broth, and baste the chicken. Bake, uncovered, basting every 15 minutes, for 1 hour.

9. Remove the chicken from the pan. Discard the string, lemons, and rosemary. Serve the chicken with the garlic cloves, onions and pan juices (awesome on mashed potatoes).

Here is to memorable Sunday dinners! xo

Sunday, June 26, 2011

Creamed Eggs over Biscuits

I was craving some comfort food this morning and came up with this recipe idea for brunch. I used my "Red Lobster" biscuits for the garlic and cheese flavors but any gluten free biscuits would work as well (Bob's Red Mill and Pamela's make excellent mixes). I hope this recipe brightens one of your mornings.

Here is how:
1. To make the white sauce in a small saucepan melt 2 Tbs. of butter over medium-low heat.

2. Add 2 Tbs. of all purpose gluten free flour (I used Bob's Red Mill) and whisk until smooth and slightly nutty smelling.

3. Slowly add 1 cup of cold milk and whisk over medium heat continuously until thick.

4. Stir in 1/4 tsp. of salt, remove from heat and keep warm.

5. While the sauce is thickening, hard boil 6 eggs. After they are done, chop the eggs and add them to the white sauce.

6. Gently stir in:
- 1/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 1 garlic clove finely minced

7. Top the biscuits (warmed) with some of the egg mixture and sprinkle with some chopped fresh chives and more freshly ground black pepper.

Here is to breakfast done with elegance! xo

Moroccan Shrimp with Couscous

I am always looking for new ways to cook shrimp and I love the aroma and taste of Moroccan food. This recipe only has a hint of spice to it which is cooled by the Greek yogurt and is sweet as well. I hope you enjoy.

Here is how:
1. Combine in a small bowl:
- 2 tsp. of paprika (I used Hungarian paprika)
- 1 tsp. salt (I used freshly ground pink Himalayan salt)
- 1 tsp. ground cumin
- 1 tsp. curry powder (make sure it is gluten free with no "binders")
- 1/4 tsp. ground cayenne pepper
- 1/4 tsp. cinnamon

2. Bring to a boil:
- half of the spice mixture:
- 1/2 cup dried fruit bits (I used dried golden raisins and cranberries)
- 1/4 cup of water
- 1 14oz. can of gluten free chicken broth

3. Gradually stir in 1 cup of uncooked brown rice couscous (I used Lundberg brand). Simmer, covered over low heat for 10 minutes. Remove from the heat and keep covered for 5 minutes. Fluff with a fork.

4. While the couscous stands, melt 1 Tbs. of butter in a large nonstick skillet over medium-high heat.

5. Sprinkle 1 pound of peeled and deveined with the rest of the spice mixture. Add the shrimp to the pan and saute for 5 minutes or until done.

6. Spoon some of the couscous in the center of a plate and top with some of the shrimp, a dallop of plain Greek yogurt and some fresh cilantro leaves.

Here is to ethnic adventures in cooking! xo

Saturday, June 25, 2011

Club Sandwiches

I have always loved club sandwiches and this gluten free version makes you forget you have food allergy issues. This is a great option for a summer weekend lunch and I truly hope you find the recipe helpful!

Here is how:
1. In a small bowl combine:
- 2 Tbs. mayonnaise
- 1 Tbs. fresh lemon juice
- 1/2 tsp. ground cumin
- 1/4 tsp. cayenne pepper

2. Heat a skillet over medium-high heat and cook 8 strips of bacon until crispy. Transfer to a paper towel-lined plate.

3. Spread the mayonnaise mixture onto 4 slices of toasted gluten free bread (Canyon Ranch and Udi make excellent breads).

4. Top each slice with:
- 1 lettuce leaf
- 1/4 cup of sliced gluten free turkey breast (all of Boar's Head Brand products are gluten free)
- 1 tomato slice
- 1 avocado slice

5. Cover each slice with 4 more slices of gluten free toast.

6. Secure with a toothpick and serve.

Here is to forgetting we have food issues! xo

Grilled Crab Cakes with Mango Salsa

I love grilling and seafood as you probably can tell by now. I came across this recipe and decided it would be a good one to try and adapt to gluten free. It turned out delicious and the mango salsa adds brightness and freshness to the dish. I hope you enjoy it.

Here is how:
1. To make the salsa: In a medium bowl combine:
- 1 ripe mango, peeled, seeded and diced.
- 1 medium red onion chopped
- 2 Tbs. chopped fresh basil
- 1 Tbs. fresh lime juice
- 1/2 tsp. crushed red pepper flakes
- 1/2 tsp. salt

2. Mix well and let stand at room temperature for at least 30 minutes, to blend the flavors.

3. Drain 3/4 pound of canned crabmeat in a sieve. Note that it must be pure crabmeat because imitation crab meat contains wheat.

4. In a medium bowl, flake the meat with a fork and add:
- 1 cup of gluten free bread crumbs (Schar and Glutino make them)
- 3/4 cup of mayonnaise
- 1 egg, beaten
- 4 green onions, finely chopped
- 1/2 tsp. gluten free tamari sauce (San J brand makes it)
- 1/4 tsp. hot sauce (I used Sriracha)
- 1/4 tsp. salt
- 1/8 tsp. freshly ground black pepper.

5. Mix the ingredients gently but thoroughly and shape into 12 medium size cakes. Place the cakes on a plate, cover with plastic wrap and refrigerate for at least 30 minutes so they will hold together on the grill.

6. Grill the crab cakes over direct high heat until the bread crumbs are toasted, 6-8 minutes, turning carefully with a spatula. Serve warm with the salsa.

Here is to grilling!!! xo

Thursday, June 23, 2011

Grilled Scallops with Sweet and Spicy Dipping Sauce

I was hungry for grilled scallops tonight and this is a fairly easy recipe that combines sweet with spice for a memorable combination. I placed the scallops and sauce on top of  "Thai Kitchen" lemongrass and ginger rice. I hope you find this recipe helpful.

Here is how:
1. To make the sauce: in an small saucepan, combine:
- 4 cloves of minced garlic
- 4 Tbs. gluten free tamari sauce (I use San J brand)
- 4 Tbs. rice vinegar
- 2 Tbs. fish sauce
- 2 Tbs. sugar
- 1/2 tsp. crushed red pepper flakes

2. Bring the mixture to a simmer over medium heat, but do not boil it. Remove the pan from the heat and add juice from 1/2 a lemon. Set the sauce aside and add 1/4 cup of chopped fresh cilantro leaves right before serving.

3. Rinse a pound of sea scallops under cold water and pat dry. Brush the scallops with some vegetable oil and season with salt and freshly ground black pepper.

4. Thread the scallops through their sides onto skewers so the scallops lie flat. Grill over direct high heat until just opaque in the center (4-6 minutes), turning once. Serve with the dipping sauce.

Here is to summer grilling..seafood style! xo

Wednesday, June 22, 2011

Italian Beef on Rolls

Weeknights can get hectic and dinners done in the crock pot make them go much smoother. These hot beef sandwiches are absolutely delicious and hit the spot after a long day. I hope you enjoy.

Here is how:
1. Place in a crockpot:
- 1 beef sirloin tip roast (2 pounds)
- 1 can (14 1/2 ounces) diced tomatoes, undrained
- 1 medium green pepper, chopped
- 1/2 cup water
- 1 Tbs. sesame seeds
- 1 1/2 tsp. garlic powder
- 1 tsp. fennel seed, crushed
- 1/2 tsp. salt
- 1/2 tsp. freshly ground black pepper

2. Cover and cook on low for 8 hours until meat is very tender.

3. Remove the roast and cool slightly.

4. Drain liquid from the crock pot, shred the beef and return to the crockpot. Season with additional salt and pepper if you like.

5. Serve on a buttered, toasted gluten free roll (Canyon Ranch or Udi are my choice).

6. Top the sandwich with some shredded sharp cheddar cheese and broil until toasted. Top with some fried onions as well.

Here is to easy, memorable cooking! xo

Tuesday, June 21, 2011

Thai Red Curry Noodles

I love Thai curry dishes and made with rice noodles they are a "quick and easy" weeknight option for dinner. This dish is not spicy but can be heated up with the addition of some hot sauce or crushed red pepper flakes (added to mine). I hope you enjoy the recipe.

Here is how:
1. Cook 12 ounces of Thai rice noodles according to the package directions (I used Thai Kitchen brand).

2. In a large saucepan, over medium-high heat, combine:
- 1 1/2 Tbs. of red curry paste (again by Thai Kitchen)
- 2 14 ounce cans coconut milk
- 1/2 cup gluten free chicken broth (I used Pacific brand).
- 2 tsp. grated ginger
- 1/2 tsp. salt

3. Bring to a boil and add:
- 4 ounces of sugar snap peas, sliced
- 4 ounces shitake mushrooms, sliced
- 1 pound medium shrimp, peeled and deveined

4. Lower the heat and simmer until the shrimp are cooked though and the vegetables are tender, about 4 minutes.

5. Divide the noodles and the soup among bowls and stir some freshly chopped cilantro into each bowl.

Here is to Thai food made easy at home! xo

Monday, June 20, 2011

King Creole Tuna Steaks

I was hungry for a tuna steak tonight and wanted to incorporate seasonal flavors. This recipe is what came to mind. The Creole sauce turned out fabulous and compliments the flavor of the fish perfectly. I hope you enjoy.

Here is how:
1. Roughly chop and place in a food processor:
- 1 large onion (I used a red onion)
- 1 medium zucchini squash
- 1 orange bell pepper, seeded
- 2 ribs of celery (I prefer organic celery)

2. Pulse the food processor to mince the vegetables.

3. Heat 3 Tbs. of extra virgin olive oil in a large sauce pan over medium high heat.

4. Add the minced vegetables, 1 tsp. of salt and a pinch of cayenne pepper.

5. Cook, stirring frequently, until the vegetables are soft and the liquid has evaporated, about 5 minutes.

6. Add 2 cups of crushed tomatoes, 3 Tbs. of Worcestershire sauce (Lea Perrins original is gluten free) and 1 tsp. of hot sauce (I prefer Sriracha).

7. Bring the liquid to a boil, reduce the heat and simmer for about 25 minutes, stirring frequently.

8. Meanwhile prepare 2 cups of brown rice according to the package directions.

9. Take 2 pounds of fresh tuna steaks (about a 1/2 inch thick each) and season each side with salt and freshly ground black pepper.

10. Heat 2 Tbs. of extra virgin olive oil in a large skillet and sear the tuna on both sides, until the flesh is just pink in the center, about 6 minutes.

11. Arrange the tuna over the rice and cover with the Creole sauce.

Here is to delicious seafood! xo

Sesame Chicken Salad with Spinach, Cucumber and Cilantro

I was looking through my Tyler Florence cookbook and decided that this looked really yummy. Gluten free is a lifestyle for many of us so adaptations are the key. This is the gluten free version...

Here is how:
1. To make the vinaigrette, in a bowl whisk together:
- 1/4 gluten free tamari sauce (I use San J brand)
- Juice of 1/2 lemon
- 1 Tbs. rice wine vinegar
- 1/3 cup extra virgin olive oil
- 1 inch piece of fresh ginger, peeled and chopped
- 1 tsp. sugar
- 1 tsp. crushed red pepper flakes

2. Cut 4 boneless, skinless chicken breasts into lengthwise strips. Place the chicken on a platter and drizzle with 2 Tbs. of the vinaigrette. Toss to coat and set aside for 10 minutes.

3. Take 2 cups of gluten free, plain, rice crackers and pulse them in a food processor to make "panko" textured bread crumbs.

4. Combine the "breadcrumbs" with 1/4 cup of sesame seeds, salt, and freshly ground black pepper to taste. Test the flavor of the mixture to make sure that it is seasoned well.

5. Dredge the chicken strips in the crumbs, patting the chicken gently so that they adhere.

6. Heat 3 Tbs. of extra virgin olive oil in a large skillet over medium-high heat. Add the chicken (one half at a time) to the pan and cook for about 2 minutes on each side until browned and crispy.

7. Remove and place the chicken strips on a plate lined with paper towels.

8. Place 4 cups of fresh spinach in a bowl with:
- 1 English cucumber thinly sliced
- 1 handful of chopped fresh cilantro leaves
- 3 scallions sliced

9. Arrange the chicken breasts on top and drizzle with the vinaigrette and some freshly ground black pepper.

Here is to dinner worthy salads! xo

Sunday, June 19, 2011

Santa Barbara Omelet

I was hungry for an omelet again this morning and wanted to incorporate seasonal vegetables again. This is a variation that has some great texture as well with the celery. I paired the omelet with some bacon (Hormel black label is gluten free) and some fresh seasonal berries. I hope you enjoy this recipe!

Here is how:
1. In a medium skillet, melt 2 Tbs. of butter and saute 3 Tbs. of chopped green bell pepper and 1/4 cup of  chopped red onion (or any sweet variety) until tender.

2. Add:
- 1 chopped tomato
- 1 stalk of chopped celery (organic has much better flavor)
- 1/2 cup of chopped mushrooms
- 1/2 tsp. salt
- 1/4 tsp. cayenne pepper

3. Cook over low heat, stirring occasionally, until the tomato is tender (about 5 minutes).

4. In a medium bowl, beat together:
- 3 eggs
- 1 Tbs. cold water
- 1/2 tsp. salt
- 1/8 tsp. freshly ground black pepper

5. In a skillet or omelet pan, melt 2 Tbs. of butter over medium heat, raising the edges with a spatula to let the uncooked portion flow underneath.

6. As the omelet sets, top with some shredded sharp cheddar cheese and half of the vegetable mixture.

7. Gently fold the omelet in half and top with the rest of the vegetables and some more shredded cheese.

Here is to eggs with style! xo

Saturday, June 18, 2011

Blackened Catfish

We all need "quick and easy" solutions for busy days and when dealing with food allergies this becomes more challenging. This recipe is gluten, nut, and casein free and it is healthy and delicious as well. I like the fish paried with some corn on the cob or dirty rice. This is also a great camping recipe! I hope you enjoy!

Here is how:
1. Combine in a small bowl:
- 2 Tbs. paprika (I used Hungarian paprika)
- 1 Tbs. dried oregano
- 1/2 tsp salt
- 1/2 tsp. freshly ground black pepper
- 1/4 tsp. cayenne pepper

2. Sprinkle 4 (6-ounce) farm-raised catfish fillets with the seasoning.

3. Heat 2 tsp. olive oil in a large cast-iron skillet over high heat.

4. Add the fish and cook for 4 minutes on each side until the fish flakes easily with a fork.

Here is to flavorful solutions! xo

Tuscany Omelet

I was hungry for an omelet this morning and also wanted to incorporate some seasonal vegetables. This was the recipe I came up with. I paired the omelet with some strawberries and gluten free toast (Canyon Ranch and Udi make the best breads in my opinion). I hope you enjoy!

Here is how:
1. In a large skillet, heat up 2 Tbs. of extra virgin olive oil.

2. Saute until tender:
- 1 clove of minced garlic
- 1 chopped, small, red onion
- 1 cup of chopped zucchini

3. Next add in 1 medium ripe tomato and 1/2 tsp. dried oregano.

4. Remove and drain on paper towels. Keep warm.

5. In a medium bowl, beat:
- 4 eggs
- 4 Tbs. parmesan
- 1/2 tsp. salt (I used pink Himalayan salt)
- 1/4 tsp. fresh ground pepper

6. Pour the eggs in the skillet. Cook the eggs over low heat, raising the edge of the eggs with a spatula and allowing the uncooked egg to run under.

7. When the eggs are almost set, top them with 1/2 cup of shredded mozzarella.

8. Gently, fold the omelet in half and top with the zucchini mixture, some more grated mozzarella and freshly ground black pepper.

Here is to seasonal cooking! xo

Thursday, June 16, 2011

Grilled Ribeyes with a Horseradish Crust

For many of us "gluten free" is not just a diet, but rather a lifestyle that we must maintain on a daily basis. For me this means that if I am hungry for something, I figure out how to make it..it is all about adaptation. I really enjoy a crusted steak and this ribeye was pretty yummy. I paired the steak with some grilled portabella mushrooms (topped with some extra virgin olive oil and rosemary) and my grilled potatoes..still figuring out when I am willing to post that recipe..lol. I hope you enjoy this one.

Here is how:
1. To make the crust, in a bowl mix:
- 3/4 cup of gluten free bread crumbs (I used Schar brand)
- between 2 and 4 Tbs. of horseradish (depending on the level of heat you want..I used 4)
- 1/2 tsp. salt
- 1/2 tsp freshly ground black pepper
- 1 tsp. dried thyme
- 1/2 tsp. garlic powder
Note: you want the consistency moist but able to "bind".

2. Take your ribeye (about 12 oz.) and allow it to stand at room temperature for 20-30 minutes before grilling.

3. Lightly brush your steak with some extra virgin olive oil and rub some freshly ground black pepper into the meat to season it.

4. Grill the steak over direct high heat until cooked to your desired level (6-8 minutes for medium rare), turning the steak only once.
Note: if flare ups occur move the steaks temporarily over indirect heat.

5. Take your steak off the grill and allow it to rest for 3-5 minutes.

6. Press the mix on top of the steak to form the crust.

7. Broil the steak for about 3 minutes until the crust is golden.

Enjoy! xo

Wednesday, June 15, 2011

Pizza Margherita

The reality of gluten free living is that busy people need really easy meals for stressful nights. This pizza was done in less than 15 minutes and turned out delicious. It is also a great vegetarian option. Let me know what you think!

Here is how:
1. Take a gluten free pizza crust (I used Udi brand..by far the best) and rub extra virgin olive oil all over it. Sprinkle the crust with garlic powder and grated parmesan cheese.

2. Top the crust with:
- chopped fresh tomatoes
- slices of fresh mozzarella
- chopped fresh basil
- more parmesan
- a touch of white pepper

3. Bake the pizza on a baking sheet (I line mine with aluminum foil to prevent cross contamination) and bake it for 7 minutes at 375 degrees. Then broil the top for 3 minutes until the top is browned to the level you prefer.

Here is to real life cooking done with style! xo

Tuesday, June 14, 2011

Crock Pot French Dips

We all need "quick and easy" weeknight meals that are also delicious and nutritious. This becomes much more challenging when dealing with gluten issues. I tried these french dips for the first time and they turned out fantastic. I paired the them with my sweet potato fries and you can find the recipe in another blog post. I hope this recipe warms your hearts and homes.

Here is how:
1. Combine in a crock pot:
- 3 lb. rump or eye beef roast
- 1/4 cup gluten free tamari (I use San J brand)
- 1 bay leaf
- 1 tsp. dried thyme
- 1/2 tsp. coarsely ground fresh black pepper
- 1 tsp. garlic powder
- 1 tsp. dried rosemary
- 2 cups gluten free beef broth (I used Pacific organics brand)
- 1 tsp. dried oregano
- 1 tsp. onion powder

2. Cover the crockpot and cook on low for 6-7 hours.

3. Pull apart the meat with forks and strain the liquid.

4. Return the liquid and the meat to the crock pot to keep warm.

5. Serve the meat on gluten free rolls (I used Udi brand..they are really good) and serve with the "au jus" on the side.
Note: I also topped mine with some white cheddar cheese and caramelized onion for some additional flavor.

Here is to weeknight meals that also save time! xo

Monday, June 13, 2011

Linguine with Grilled Hot Italian Sausage

This is a spin on spaghetti that features a grilled hot Italian Sausage. The sausages are from Trader Joes (they label things clearly as gluten free) and the recipe incorporates my homemade marinara sauce (the recipe is on the "spaghetti and meatballs" post). This is a wonderful weeknight meal that will make you forget you are eating gluten free.

Here is how:
1. Make the marinara sauce if you wish using my recipe or warm up a jar of bottled marinara in a saucepan over medium heat (Muir Glen organics makes delicious gluten free marinara).

2. Grill 1 pound of gluten free Italian sausages over direct medium heat until no longer pink in the center (6-10 minutes), turning occasionally.
Note: I used chicken sausages for a healthier version.

3. Slice the sausages thinly, crosswise and add them to the marinara with 1/4 cup of finely chopped fresh basil. Stir and keep warm.

4. In a large pot of boiling salted water, cook 1 pound of gluten free linguine, or spaghetti, noodles according to the package directions. You want the noodles to be barely tender or "al dente". Drain the noodles and return to the pot.

5. Add the sauce to the pot and stir to combine. Add 1 cup of grated Romano cheese and top with some finely chopped Italian parsley and grated mozzarella.

Here is to favorite meals redone gluten free! xo

Sunday, June 12, 2011

Shrimp Po'Boys and Corn Salad

I am always looking for new ways to cook shrimp and for meal solutions that are "quick and easy". These sandwiches combine breaded shrimp and a spicy ketchup that are delicious. The corn salad on the side is "summery" and adds some fun color.

Here is how:
1. To make the corn salad: heat up a nonstick skillet over medium heat. Add 2 cups of fresh corn kernels and cook for 5 minutes, stirring frequently.

2. Combine the corn with:
- 1/2 cup of chopped red bell pepper
- 2 Tbs. chopped fresh cilantro
- 2 Tbs. chopped sweet onion
- 1 1/2 tsp. fresh lime juice
- 1/4 tsp. salt
- 1/8 tsp. black pepper

3. To make the sandwiches first combine:
- 3 Tbs. gluten free breadcrumbs
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1/2 tsp. garlic powder

4. Place 1 pound of shrimp that has been peeled and deveined in the bread crumb mixture to coat the shrimp.

5. Place the shrimp on a baking sheet that has been lined with aluminum foil.

6. Broil the shrimp until done (pink and opaque) for about 4 minutes.

7. Combine and whisk together:
- 1/4 cup ketchup
- 1 1/2 tsp. fresh lemon juice
- 1/2 tsp. Worcestershire sauce
- 1/4 tsp. chili powder
- 1/4 tsp. hot sauce (I use Sriracha)

8. Spread 2 Tbs. of the ketchup mix onto 4 gluten free "hotdog" buns (I used Udi brand).

9. Place some lettuce, sweet onion slices and some of the shrimp in each roll. Top with some more of the ketchup.

Here is to gluten free sandwiches done well! xo

Omelet with Caramelized Apples and Turkey Sausage

This is a creative recipe for an omelet that combines sweet and savory flavors that actually turned out quite delicious. The brown sugar and butter create an almost "toffee like" sauce and the white cheddar cheese accompanies the sweetness perfectly. Give it a try for something different.

Here is how:
1. Cook a 1/4 pound of turkey sausage links in the oven according to directions (Jones brand is gluten free),

2. In a small saucepan, combine 1/4 cup of brown sugar and 1 Tbs. of cornstarch.

3. Over medium-high heat stir in 2/3 cup water and 2 tsp. of lemon juice. Stir constantly until the sauce thickens.

4. Add in 3 large apples that have been peeled, cored and cut into slices. Turn the heat down to low and simmer for 5 minutes or until the apples are tender.

5. Stir in the sausages (that have been cut into slices) and 2 Tbs. of butter. Stir until the sausages are hot. Remove from the heat and keep warm.

6. In a small bowl beat 3 eggs, 1 Tbs. of milk, 1/2 tsp. salt and 1/8 tsp. pepper.

7. In a non-stick skillet or an omelet pan, melt 1 Tbs. of butter over medium heat and pour in the egg mixture.

8. Cook the omelet by raising the edges with the spatula to let the uncooked portion flow underneath.

9. As the omelet sets add in 1/4 cup of shredded white cheddar cheese.

10. Pour half of the apple filling in the middle of the omelet and fold over.

11. Top the omelet with the remaining filling and some more shredded cheese. This is delicious served with some gluten free cornbread (Bob's Red Mill makes a great mix).

Here is to creative breakfasts! xo

Saturday, June 11, 2011

Bacon Wrapped Pork Tenderloin and Grilled White Beans

I love grilled pork and anything bacon wrapped so this is what I came up with for dinner tonight. The grilled white beans actually turned out fantastic (so much better than plain baked beans). Please give this recipe a try..I hope you enjoy it!
Note: you are going to want to marinade the pork tenderloin overnight for optimal flavor.

Here is how:
1. To make the marinade combine in a large zip-loc bag:

  • 2 tablespoons canola or vegetable oil




  • 1 1/2 teaspoons lemon juice




  • 1 1/2 teaspoons grated lemon peel




  • 3 garlic cloves, minced




  • 1 1/2 teaspoons dried oregano




  • 1/4 teaspoon salt




  • 1/4 teaspoon pepper




  • 2. Take 2 pork tenderloins and trim any excess fat from them. Place them in a bag with the marinade and refrigerate them overnight.

    3. After they have marinated, cut the tenderloins into pieces about 1 1/2 inches long. Wrap a strip of bacon around each slice of pork and secure them together with a toothpick.

    4. Allow the pork to stand at room temperature for 10-15 minutes before grilling.

    5. To prepare the beans, grill 4 tomatoes (halved) over direct medium heat until the skins loosen (about 6-8 minutes) turning occasionally. Then cut the tomatoes into 1 inch chunks.

    6. To make the beans on the grill: in a medium "grill proof" sauce pan, over direct medium heat, warm up 2 Tbs. of extra virgin olive oil.

    7. Next, take 1/2 cup of sliced green onions, 2 cloves of minced garlic, 1/4 tsp. crushed red pepper flakes and cook, stirring occasionally, until softened (about 3 minutes).

    8. Add the tomatoes and  2 cans (15 oz. each) of cannellini beans that have been rinsed.

    9. Stir to combine and season to taste with salt and pepper.

    10. Bring the beans to a boil over the grill (stirring occasionally) and move to indirect heat for 15 minutes.

    11. Grill the pork tenderloin slices over direct medium heat until the pork is barely pink in the center and the bacon is fully cooked (about 12-15 minutes), turning once. Note: if flare-ups occur move the pork temporarily to indirect medium heat.

    12.  While the pork is grilling, take a small "grill proof" skillet and place 6 slices of sliced bacon in it.

    13. Grill the bacon over direct medium heat until is crisps.

    14. Add the bacon and 1/4 cup of lightly packed torn basil leaves to the beans.

    Here is to memorable weekend meals! xo

    Tropical Shrimp and Rice

    This is a nice solution for a "quick and easy" meal that is also healthy and packs in a lot of flavor. The toasted coconut and mango add some sweetness while fresh lime juice and zest add brightness. This is what I like to call "California style sunshine cooking".

    Here is how:
    1. Cook a package of quick cooking brown rice according to directions (the whole grain plain brown rice by Uncle Ben's is gluten free). Then transfer the rice to a large bowl to cool.

    2. While the rice is cooking, heat the oven to 350 degrees. Spread a cup of coconut on a baking sheet and bake until golden (about 5 minutes). Transfer to a plate to cool.

    3. Take a skillet and heat up 2 Tbs. of extra virgin olive oil over medium-high heat. Add 1 pound of large shrimp that has been peeled and deveined and saute until the shrimp turn pink (about 5 minutes).

    4. Transfer the shrimp to the bowl with the rice.

    5. To the bowl add:
    - The coconut
    - 1 mango that has been peeled and cubed
    - 2 Tbs. of finely chopped cilantro
    - 1/2 tsp. crushed red pepper flakes
    - Salt to taste
    - 1 tsp. grated lime zest
    - 1 Tbs. fresh lime juice

    6. Toss the mixture well and divide into bowls and serve.

    Here is to sunshine! xo

    Friday, June 10, 2011

    Chicago Style Hot Dogs

    Ok..once in awhile I get a craving for a good old, street vendor style, deliciously sinful, hotdog. Unfortunately I have yet to find of a gluten free hot dog vendor...let's make them better at home.

    Here is how:
    1. Cut 2 medium tomatoes crosswise into slices to make half moons.

    2. Grill 8 hotdogs (I used turkey hotdogs from Trader Joes) over direct medium heat until browned (about 4-5 minutes), turning occasionally.

    3. During the last 30 seconds, grill 8 hot dog buns, (I used Udi brand), cut side down

    4. Place a hotdog inside a bun and top with:
    - 2 tomato slices
    - 2 pepperoncini peppers
    - 2 dill pickle slices
    - chopped sweet onion
    - sweet pickle relish
    - ketchup

    5. Finish with a dash of celery salt.

    Here is to the basics done right! xo

    Thursday, June 9, 2011

    Grilled Country Style Pork Tacos

    Since the taco recipes seem to such a hit I thought I would do another yummy version with grilled pork. This is a quick and easy, yet healthy, weeknight solution. I hope you find it helpful.

    Here is how:
    1. To make the paste, in a small bowl, mix:
    - 1 Tbs. salt
    - 1 1/2 tsp. dried oregano
    - 1 1/2 tsp. garlic powder
    - 1 1/2 tsp. chili powder
    - 1 1/2 tsp. light brown sugar
    - 1/2 tsp. cumin
    - 1/2 tsp. freshly ground black pepper
    - 2 Tbs. extra virgin olive oil

    2. Take 1 1/2 pounds of boneless country- style pork ribs (about 1 inch thick) and trim any excess fat from them. Next, rub the ribs all over with the paste.

    3. To make the salsa, in a medium bowl, combine:
    - 1 cup of chopped tomatoes
    - 1 avocado diced
    - 4 green onions finely chopped
    - 1/4 cup of cilantro finely chopped
    - Juice from 1 lime
    - 1/2 tsp. dried red pepper flakes
    - Salt and freshly ground black pepper to taste

    4. Grill the pork over direct medium heat until barely pink in the center (about 12-15 minutes)..turning once.

    5. While the pork is cooking, take 12 corn tortillas and wrap 6 each, in 2 foil packets. Grill the packets over direct medium heat for 2-4 minutes to warm the tortillas.

    5. Cut the pork crosswise into thin slices and serve inside the tortillas with the salsa and some pepperjack cheese. I also topped my tacos with some Sriracha sauce and ranch.

    Here is to weeknight cooking done fun! xo

    Wednesday, June 8, 2011

    Penne with Grilled Pheasant, Wild Mushrooms, Sweet Onions, Pancetta and Five Cheeses

    This recipe is a bit more of an adventure. I fused a bunch of flavors into a pasta dish that rocked in the end. It is a bit more of a challenge..timing wise.. but a fun dish to try out. Let me know if you like it.

    Here is how:
    1. Trim 2 pheasant breasts of any fat and lightly brush the meat with some extra virgin olive oil. Season the meat with salt and freshly ground black pepper as well.

    2. Prepare 8 oz. of wild mushrooms by removing the stems and scraping out the black gills. Brush the mushrooms with extra virgin olive oil and season them with salt and pepper as well.

    3. Prepare your grill (I used a charcoal grill for the flavor with this dish) and grill the pheasant over direct medium heat for about 10 minutes, turning once. Set the pheasant aside.

    4. Take a "grill proof" skillet (I like cast iron) and drizzle with with 2 Tbs. of olive oil. Place 8 oz of cubed pancetta  (Boar's Head is gluten free) in the skillet and place it on the grill over direct medium-high heat.

    5. When the pancetta starts to brown, add 1 medium vidalia onion (chopped), the mushrooms and  2 Tbs. of fresh thyme to the pan. Stir the mixture occasionally.

    6. Once the mushrooms and onions start to brown (about 5 minutes)..add 2 cloves of minced garlic and 1/2 tsp. of crushed red pepper flakes. Grill for about 1 minute, stirring constantly.

    7. Next add 1/2 cup of red wine (I used a Cabernet-Merlot) and cook until the wine has reduced and almost all of the liquid has evaporated,

    8. Next, add 1 cup of gluten free chicken stock, 1 large tomato (diced), 1/2 tsp. dried oregano and salt/ pepper to taste.

    9. Bring the "sauce" to a boil and then simmer on the grill (move to indirect heat) for 5 minutes.

    10. While the sauce is simmering, cook a pound of gluten free penne pasta (I used Tinkyada brand) according to the directions. You want the pasta "al dente" (firm yet cooked) for the optimal texture. Once the pasta is cooked...drain it.

    11. Grill 4 slices of gluten free bread that has been topped with olive oil, oregano and garlic powder over indirect heat for about 1 minute per side. Take the bread off and cube it to resemble "croutons".

    12. Place the pasta in a large pasta bowl and add:
    - the pheasant (that has been torn into bite size pieces)
    - the pancetta "sauce"
    - 8 oz. of torn fresh mozzarella
    - 1 oz. each of shredded: asiago, fontina, parmesan and provolone cheeses
    - 4 Tbs. of chopped fresh basil
    - Salt and fresh cracked black pepper to taste

    13. Toss the pasta..gently (gluten free pasta is more delicate by nature) and serve with a glass of good red wine if you wish.

    Here is to gluten free cooking with some outdoor adventure style! xo

    Tuesday, June 7, 2011

    New York Strip Steaks with Grilled Corn Salsa

    Blame it on the heat wave tonight..I was in a bit of a cooking mood..this is the outcome. The steak turned out phenomenal and the fresh mozzarella salad on the side along with my basil-parmesan grilled corn turned a "Tuesday" into a meal to remember..totally not that hard...

    Here is how:
    1. The steak (YEAHHH!)
        a. To make the salsa: Lightly brush 2 ears of sweet corn with some extra virgin olive oil. Grill the corn (wrapped in tin foil) over direct medium heat until browned in spots and tender (about 15 minutes), turning occasionally. Allow the corn to cool.

        b. Cut the kernels off the corn and place them in a medium bowl. In a food processor puree half the kernels and 2 cloves of garlic and then transfer that mixture back in to the bowl with the rest of the corn.

        c. To the bowl...add the remaining ingredients and stir to combine:
    - 1/4 cup finely chopped fresh basil
    - 4 green onions (white and light green parts only) finely chopped
    - the juice of 1 fresh lime
    - 1 roma tomato chopped
    - 1/4 tsp. salt (I used freshly ground pink Himalayan salt)
    - 1/4 tsp. freshly ground black pepper

        d. To make the rub for the steak combine...in a small bowl:
    - 1 tsp. paprika
    - 1/2 tsp. chili powder
    - 1/2 tsp. garlic powder
    - 1/4 tsp. dried oregano
    - 1/4 tsp. freshly ground black pepper

        e. Rub your steaks (about 8 oz each) with the rub and grill over direct high heat until cooked to your desired donesness (6-8 minutes for mid rare). Note: only flip the steaks once while grilling. Serve with the salsa on top.


    2. The side salad:
        a. On the plate combine:
    - sliced roma tomato
    - slices of fresh mozzarella
    - fresh basil leaves
    - balsamic vinaigrette
    and...

        b. Some gluten free grilled "croutons"..top some gluten free bread with:
    - extra virgin olive oil
    - dried basil and oregano
    - garlic powder
    - parmesan cheese

        c. Toast the bread over indirect heat on the grill for about 1 minute per side and then cut into cubes and add to your salad.

    Note: The grilled basil-parmesan corn recipe can be found previously in the blog.

    Here is to fusion grilling! xo

    Sunday, June 5, 2011

    Picnic Food: Scallop Ceviche Lettuce Wraps

    Ok...here is "picnic food part 2"...the entree..scallop ceviche lettuce wraps and these turned out yummy! Make sure you use sashimi grade scallops..try them..they are worth it..

    Here is how:
    1. At least 1 hour before serving place 1 pound of scallops in a bowl with:
    - 1/4 cup freshly squeezed lime juice
    - 2 Tbs. minced fresh cilantro leaves
    - 1 Tbs. red chili flakes
    - 1/2 small sweet onion (Vidalia or red) minced
    - sea salt and freshly ground black pepper to taste

    2. Stir to combine the ingredients and cover/ refrigerate.

    3. Keep the bowl in the frig for 1-12 hours.

    4. In your serving dish place large lettuce leaves flat.

    5. Fill the leaves with:
    - corn kernels cut from grilled corn (4 ears)
    - a dash of chili powder
    - a tiny drizzle of extra virgin olive oil
    - a tiny pinch of sea salt
    - some grape tomatoes sliced
    - 1 ripe avocado diced (divided)
    - a tiny squeeze of lime juice

    6. To eat them..roll up the lettuce leaf and dip in sweet Thai chili sauce (Maggi is gluten free).

    Here is to picnic food..summer fresh! xo
                                                                        

    Picnic Food: Chilled Cucumber Soup with Mint and Spiced Hummus

    Today was heavenly weather outside so I decided a picnic was needed. This post is part 1 of 2 and contains 2 of the recipes on the picnic menu: chilled cucumber soup with mint and spiced hummus. I paired these with some crudites, berry herbal iced tea (infused with fresh berries) and Pamela's peanut butter cookies...the entree will be posted next :). I hope this inspires you to get outdoors...

    Here is how:
    1. The chilled cucumber soup with mint:
        a. Place in a blender or food processor:
    - 2 cups of plain Greek yogurt
    - 1 1/2 cups English cucumbers (peeled, seeded and chopped)
    - 2 Tbs. fresh lemon juice
    - 4 Tbs. fresh mint leaves chopped
    - salt to taste
    - 2 tsp. ground cumin
      
        b. Puree until smooth and season with additional salt if needed. Garnish with some fresh mint leaves.


    2. The spiced hummus:
        a. In a food processor combine:
    - 1 (15 oz.) can of garbanzo beans
    - 1/4 cup of tahini
    - 1/4 cup fresh lemon juice
    - 3 Tbs. extra virgin olive oil
    - 1 clove of crushed garlic
    - 1/4 tsp. ground ginger
    - 1/4 tsp. ground cumin
    - 1/4 cup cilantro leaves (chopped)
    - 1 plum tomato (peeled, seeded and chopped)
    - 2 scallions chopped
    - salt and freshly ground black pepper to taste

        b. Puree until smooth.

    Here is to healthy, creative picnics..and of course the OUTDOORS!! xo

      

    Saturday, June 4, 2011

    Chicken Wings with Orange-Mustard Glaze

    I love grilled chicken wings and am always looking for a new way to season them. The orange-mustard glaze on these wings is sweet with just a hint of heat..try them and enjoy!

    Here is how:
    1. To make the sauce: In a medium saucepan whisk:
    - 2/3 cup cider vinegar
    - 1/3 cup dijon mustard
    - 2/3 cup orange marmalade (Smucker's is gluten free)
    - 1 tsp. chili powder (make sure it is a gluten free blend with no "binders")
    - 1 clove minced garlic
    - 1 tsp. salt
    - 1 tsp. dark sesame oil
    - 1/2 tsp curry powder
    - 1/2 tsp. freshly ground black pepper
    - 1/4 tsp. ground ginger

    2. Bring the sauce to a boil and then lower the heat and simmer for 10-15 minutes...stirring occasionally. Allow the sauce to cool.

    3. Place 16 chicken wings (wing tips removed) in a large resealable plastic bag and pour half the sauce over the chicken. Coat the chicken and place the bag in the refrigerator for up to an hour..turning the bag occasionally.

    4. Remove the chicken from the bag and discard the leftover sauce.

    5. Grill the wings over direct low heat until the meat is no longer pink at the bone..for 30-40 minutes. Brush the wings occasionally with the sauce and serve warm with some celery sticks.

    Here is to grilling with new flavors! xo

    Home Fries

    I must admit that during the week I am not always great at eating breakfast. So, on the weekends I think it is nice to take the time and splurge and sit down to enjoy some food with some coffee or fresh orange juice. This morning I felt like home fries and I paired them with some scrambled eggs with scallions and cream cheese folded in (I also topped the eggs with a pinch of cayenne pepper for some kick). The home fries are really fairly simple to make and taste delicious homemade.

    Here is how:
    1. Slice 4 medium potatoes (that have been washed and peeled) about  1/8 inch thick.

    2. Soak the potatoes for 10 minutes in cold water.

    3. Drain the potatoes on paper towels and pat dry.

    4. Heat 2 Tbs. of butter in a heavy skillet over medium-high heat.

    5. Add the potatoes to the skillet and:
    -1/2 tsp. onion powder
    -1/4 tsp. salt
    -1/4 tsp garlic powder
    -1/4 tsp. coarsely ground black pepper
    -1/4 tsp. paprika

    6. Fry the potatoes over medium heat until they are tender and browned. Stir the potatoes gently and often to avoid sticking.

    Here is to breakfast food from scratch! xo

    Friday, June 3, 2011

    Beyond Basic Burger

    I love a good burger and having Celiac Disease means getting them in restaurants is difficult. This is a really good version and paired with chipotle pepper seasoned ketchup, herbed mayo, grilled mushrooms and onions it is a meal to look forward to.

    Here is how:
    1. To make the burgers mix:
    - 2 pounds of ground beef
    - salt and freshly ground black pepper to taste
    - 1 medium onion peeled and finely chopped
    - a pinch of cumin
    - 1 tsp. ground coriander

    2. Shape the meat into 8 patties and grill them over direct high heat for about 8 minutes per side (to make them medium). Add some cheese during the last minute or so (I used pepperjack cheese).

    3. Meanwhile in an aluminum packet place 1 pound of sliced mushrooms with 1 clove of minced garlic and 1 Tbs. of fresh thyme). Grill over direct medium heat for about 6 minutes (flipping halfway through).

    4. In another aluminum packet place 2 Tbs. of butter, 2 Tbs. of extra virgin olive oil and 2 onions cut into 1/2 inch thick slices with salt and pepper. Grill them alongside the mushrooms..for the same amount of time flipping halfway through.

    5. Next, place some gluten free buns on the grill (cut side down) for about 1 minute to toast them lightly.

    6. To make the herbed mayo mix:
    - 1 cup of mayonnaise
    - 1 Tbs. prepared horseradish
    - 1/4 cup freshly minced herbs (I used parsley, chives and scallions)
    - 2 Tbs. olive oil
    - Squeeze of lemon juice
    - Salt and pepper

    7. Assemble the burgers and enjoy! Note: I used Canyon Ranch gluten free buns..by far the best I have tried.

    Here is to burgers done right..gluten free style! xo

    Wednesday, June 1, 2011

    Grilled Shredded BBQ Chicken Sandwiches

    I love a good old fashioned bbq sandwich...how to make them yummy and gluten free? These are my grilled chicken version with an amazing bbq sauce that makes the "everyday" weeknight meal extra special. I hope you enjoy these.

    Here is how:
    1. To make the bbq sauce..in a medium saucepan over medium heat..melt 2 Tbs. of butter (always a good start).

    2. Next add 1/2 cup of minced yellow onion and saute until soft.

    3. Continue to add the following ingredients and stir/ cook for 3 minutes.
    - 1 cup of ketchup
    - 2 Tbs. of gluten free tamari (I use San J brand)
    - 2 Tbs. fresh lemon juice
    - 2 heaping Tbs. brown sugar
    - 1/2 tsp hot sauce (I am a Sriracha sauce girl)

    4. Rub 4 boneless, skinless chicken breasts (about 6 oz. each) with some extra virgin olive oil.

    5. Season the breasts with some salt and pepper.

    6. Grill them over direct medium heat until the meat is firm to the touch and no longer pink in the center...about 8-12 minutes, turning once.

    7. Remove the chicken from the grill and allow it to rest for 3-5 minutes.

    8. Shred the chicken, add the bbq sauce and heat them over medium heat on the grill (topped with some pepperjack cheese if you like).

    9. Grill some gluten free hamburger buns over direct medium heat for about 60 seconds until toasted (I used Canyon Ranch buns out of Colorado...the best I have tried).

    10. Build each sandwich and serve along with some hot peppers.

    Here is to old faves done gluten free! xo