tag:blogger.com,1999:blog-18348282701743378422024-03-12T16:01:04.086-07:00Good Without GlutenSome people think that gluten-free means flavor free, not true, I'm here to let you know that food (and Life!) is Good without Gluten! Gluten-free food, cooking, recipes and more!Anonymoushttp://www.blogger.com/profile/01972388220965628453noreply@blogger.comBlogger70125tag:blogger.com,1999:blog-1834828270174337842.post-59492425611690470972013-08-20T09:20:00.000-07:002013-08-23T15:31:06.673-07:00Grilled, Marinated Zucchini and Eggplant<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsN3wREL8HayXdJHiDiTly6XNzDUxgZJwOsMUaoSq451h6HtLNfzwka40T-llASVFIXOSS9J-y60CsQa4JyOz5TDF4FY20qT4djdmvA2g700UjS4Zp0UKBvp6MfpDrpLUgzi_GMy4Nrry6/s1600-h/grillingEggZucc.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5245171814165818466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsN3wREL8HayXdJHiDiTly6XNzDUxgZJwOsMUaoSq451h6HtLNfzwka40T-llASVFIXOSS9J-y60CsQa4JyOz5TDF4FY20qT4djdmvA2g700UjS4Zp0UKBvp6MfpDrpLUgzi_GMy4Nrry6/s400/grillingEggZucc.jpg" style="display: block; height: 293px; margin: 0px auto 10px; text-align: center; width: 410px;" /></a><br />
<span style="font-family: trebuchet ms;"></span><span style="font-family: trebuchet ms;">* <b>Update:</b><i> I wrote this several years ago, but now that I've cut out eating meat this recipe has become a mainstay for my grill!</i></span><br />
<span style="font-family: trebuchet ms;"><br /></span>
<span style="font-family: trebuchet ms;"><i>Originally Published: Sep 12, 2008</i></span><br />
<span style="font-family: trebuchet ms;"><i><br /></i></span>
<span style="font-family: trebuchet ms;">When I'm grilling I like to have as much of the meal on the grill as I can, I can't stand having to run back and forth between the grill and the stove 10 or 20 times. One easy side dish I like to grill is marinated zucchini and eggplant. Often I'll include portabella mushrooms caps with these two.</span><br />
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<span style="font-family: trebuchet ms;">Last night I was grilling some chicken thighs and this dish, along with baked potatoes, was the perfect accompaniment. The flavor of the grilled eggplant is absolutely explosive, and even the often neutral tasting zucchini will make you take notice. The flavors of the dressing are really accentuated by the grilling process.</span><br />
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<span style="font-family: trebuchet ms;">I mixed together a simple Italian dressing as a marinade, but you can use your favorite bottled Italian style dressing if you like.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA_ESxewdk8DQJoM8R8yS0iN-PBFn0PySTE2AEJ-ZZ6Q7gmZafsf7wqzMjvBn5NQS7GbhPRQUMXHwRgo3Lmub9Vp4gGC-nKvlUPRN26ptPoOVxdcQLUz2rG6_r9t23atM4Rl7k10ZTuqen/s1600-h/eggplantmarinating.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5245172247944990082" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA_ESxewdk8DQJoM8R8yS0iN-PBFn0PySTE2AEJ-ZZ6Q7gmZafsf7wqzMjvBn5NQS7GbhPRQUMXHwRgo3Lmub9Vp4gGC-nKvlUPRN26ptPoOVxdcQLUz2rG6_r9t23atM4Rl7k10ZTuqen/s320/eggplantmarinating.jpg" style="cursor: pointer; float: right; height: 263px; margin: 0pt 0pt 10px 10px; width: 299px;" /></a><br />
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<span style="font-family: trebuchet ms;">___________</span><br />
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<span style="font-size: 130%;"><span style="color: #003300; font-family: trebuchet ms; font-weight: bold;">Italian Dressing/<br />Marinade</span></span><br />
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<span style="font-family: trebuchet ms;">2 tsp salt</span><br />
<span style="font-family: trebuchet ms;">1 Tbsp ground black pepper</span><br />
<span style="font-family: trebuchet ms;">2 tsb white sugar</span><br />
<span style="font-family: trebuchet ms;">2 Tbsp fresh basil leaves, chopped</span><br />
<span style="font-family: trebuchet ms;">1 Tbsp fresh oregano leaves, chopped </span><br />
<span style="font-family: trebuchet ms;">2 cloves garlic, peeled and crushed</span><br />
<span style="font-family: trebuchet ms;">1 cup extra virgin olive oil</span><br />
<span style="font-family: trebuchet ms;">1/4 cup white distilled vinegar</span><br />
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<span style="font-family: trebuchet ms;"><span style="color: #003300;">•</span></span><span style="font-family: trebuchet ms;"> Whisk all together in a bowl,</span><br />
<span style="font-family: trebuchet ms;"><span style="color: #003300;">•</span></span><span style="font-family: trebuchet ms;"> Let it sit at room temperature for 20 minutes before serving to allow the flavors to mingle</span><br />
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<span style="font-family: trebuchet ms;">_______________</span><br />
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<span style="color: #003300; font-family: trebuchet ms; font-size: 130%; font-weight: bold;">Grilled, Marinated Zucchini and Eggplant</span><br />
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<span style="font-family: trebuchet ms;">1 Whole eggplant</span><br />
<span style="font-family: trebuchet ms;">2 Medium sized zucchini</span><br />
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<span style="color: #003300; font-family: trebuchet ms;">___________</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkfxM3CPybqIUUGK0Sg-A_I9ax92L2u9Oq_8BBDcci8sdXYAScB068Ri-J2IbQynpvX2wMsWdzMFhQorG4FdjDdvhkDR8P-rG9VfHj3BNPsD6-3Z4-GGcbsK-h7PENUWJ1FRxbit1YEj48/s1600-h/EggplantZucfinished.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5245172038663794210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkfxM3CPybqIUUGK0Sg-A_I9ax92L2u9Oq_8BBDcci8sdXYAScB068Ri-J2IbQynpvX2wMsWdzMFhQorG4FdjDdvhkDR8P-rG9VfHj3BNPsD6-3Z4-GGcbsK-h7PENUWJ1FRxbit1YEj48/s400/EggplantZucfinished.jpg" style="cursor: pointer; display: block; height: 322px; margin: 0px auto 10px; text-align: center; width: 391px;" /></a><br />
<span style="font-family: trebuchet ms;"><span style="color: #003300;">•</span> Wash the eggplant and the zucchini, removing the ends and any visible bad spots</span><br />
<span style="font-family: trebuchet ms;"><span style="color: #003300;">•</span></span><span style="font-family: trebuchet ms;"> Cut the eggplant into 1" thick rounds, salt the eggplant on both sides and lay it in a colander to drain for 20 minutes (this removes bitterness and excess moisture)</span><br />
<span style="font-family: trebuchet ms;"><span style="color: #003300;">•</span></span><span style="font-family: trebuchet ms;"> Slice the zucchini lengthwise in 1/2" thick slices</span><br />
<span style="font-family: trebuchet ms;"><span style="color: #003300;">•</span></span><span style="font-family: trebuchet ms;"> Pat off excess moisture and salt for the eggplant with a paper towel</span><br />
<span style="font-family: trebuchet ms;"><span style="color: #003300;">•</span></span><span style="font-family: trebuchet ms;"> Shake the Italian dressing well and pour it over the eggplant and eggplant (together or separately)</span><br />
<span style="font-family: trebuchet ms;"><span style="color: #003300;">•</span></span><span style="font-family: trebuchet ms;"> Using a brush, make sure all surfaces are coated with the dressing, cover and let sit refrigerated or an hour or more</span><br />
<span style="font-family: trebuchet ms;"><span style="color: #003300;">•</span></span><span style="font-family: trebuchet ms;"> Place pieces on a hot grill, cook for about five minutes</span><br />
<span style="font-family: trebuchet ms;"><span style="color: #003300;">•</span></span><span style="font-family: trebuchet ms;"> Keep brushing on the marinade while you are grilling to keep the vegetables from drying out</span><br />
<span style="font-family: trebuchet ms;"><span style="color: #003300;">•</span></span><span style="font-family: trebuchet ms;"> Flip over, grill for about five more minutes, or until cooked through</span><br />
<span style="font-family: trebuchet ms;"><span style="color: #003300;">•</span></span><span style="font-family: trebuchet ms;"> Sprinkle fresh chopped basil over top (optional), serve and enjoy!</span><br />
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<span style="font-family: trebuchet ms;"></span><div class="blogger-post-footer">The preceding content and any accompanying images are the property of http://goodwithoutgluten.com - copyright 2010</div>Anonymoushttp://www.blogger.com/profile/01972388220965628453noreply@blogger.com4tag:blogger.com,1999:blog-1834828270174337842.post-31832522825559346542011-07-01T11:59:00.000-07:002011-07-01T12:30:13.600-07:00Ode to Rice Krispies Treats<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqF7iQCoVtIg4rNutXlbtpYtS_zgEZ43pjUIcNwp-LIA_8oOe1maGkBt6BFwqXF9zfWukPGMwcv0cHmZVfNYZUg9brUq4hmm_WIYh1uUkT5jxIhPFobsW2RIpRKTeTuy0nse9UDSFLyOkZ/s1600/RiceCripies_gf.png" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><br /><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNuHjcWIm8PMwkJe4tCcIEtMGxcn-d7tFFAkGtZ0OLIz6_xtvNjKXtvxy759Fmbr2UGwHvLTHUaExrXe06PQdGI8JDbweRtwBWoAg-rQof7lW42I5eBcPmft8KpxcnD8EIbYWegooGnwF6/s1600/stevendepolo.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNuHjcWIm8PMwkJe4tCcIEtMGxcn-d7tFFAkGtZ0OLIz6_xtvNjKXtvxy759Fmbr2UGwHvLTHUaExrXe06PQdGI8JDbweRtwBWoAg-rQof7lW42I5eBcPmft8KpxcnD8EIbYWegooGnwF6/s400/stevendepolo.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5624461269580520930" /></a><div style="text-align: center;"><span class="Apple-style-span" style="font-size:x-small;"><span class="Apple-style-span" style="font-family:'trebuchet ms';">photo credit: </span></span><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:x-small;"><a href="http://www.flickr.com/photos/stevendepolo/"><span class="Apple-style-span" style="font-family:'trebuchet ms';">stevendepolo</span></a></span></span></div><div><i><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></i></div><div><i><span class="Apple-style-span" style="font-family:'trebuchet ms';">The following is a guest post by my wife, Lynley SanGeorge.</span></i></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';">There are a lot of times when I am brought back to childhood….like right before a storm when I catch the scent of rain in the summer air before the downpour ensues, or the laughter of neighborhood children carried by the refreshing breeze. The five senses are powerful memory evokers and the smell of chlorine does it for me time after time. Growing up in Florida, my two brothers, sister and I, LIVED in the water, especially in the hot, humid summers of Miami. The smell of hotdogs and hamburgers makes me nostalgic too, although, much to the chagrin of my parents, I was probably one of the pickiest eaters, or at least that is what they would tell you. While everyone else was munching on a deliciously juicy burger, I would say “just cheese, ketchup and a napkin please.” But, really the smell of the meat cooking on the grill reminds me of family, security and being together. </span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';">Hands down the most powerful memory evoker is the smell of my mother’s homemade chocolate chip cookies wafting like angels in the air. Way before the threat of salmonella was even thought about in our house, we would pile huge clumps of raw dough on top of a warm cookie and eat them one after another. My mom often let us help her with baking, (as much as four children running around you in circles, saying “my turn, my turn” is he</span><span class="Apple-style-span" style=" ;font-family:'trebuchet ms';">lpful).</span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqF7iQCoVtIg4rNutXlbtpYtS_zgEZ43pjUIcNwp-LIA_8oOe1maGkBt6BFwqXF9zfWukPGMwcv0cHmZVfNYZUg9brUq4hmm_WIYh1uUkT5jxIhPFobsW2RIpRKTeTuy0nse9UDSFLyOkZ/s400/RiceCripies_gf.png" border="0" alt="" id="BLOGGER_PHOTO_ID_5624468319988033618" style="float: right; margin-top: 0px; margin-right: 0px; margin-bottom: 10px; margin-left: 10px; cursor: pointer; width: 100px; height: 153px; " /></span></div><div><span class="Apple-style-span" style="color: rgb(0, 0, 238); -webkit-text-decorations-in-effect: underline; "><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"> One of my favorite things to make with my mom besides her famous cookies was Rice </span><span class="Apple-style-span" style=" ;font-family:'trebuchet ms';">Kris</span><span class="Apple-style-span" style=" ;font-family:'trebuchet ms';">pies treats. The feeling of being grown up and the independence I was granted by making something “all by myself” cannot be underestimated. As a shy child it helped build my confidence. With my mother standing close by I was able to pour the Rice Krispies into the hot pan and stir the marshmallows. I would watch as the butter turned the fluffy clouds into a gooey goodness, and then we would spread the sticky concoction into a buttered casserole dish. I would inevitably lick my fingers when she was not looking. The worst part was wa</span><span class="Apple-style-span" style=" ;font-family:'trebuchet ms';">iting until the treats cooled in the refrigerator and of course the best part was devouring them. Rice Krispies Treats always required a tall, cold glass of whole milk to go with them.</span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';">It’s the little things that bring me joy, and every time a familiar product becomes gluten free, I get excited. Not just because of the price and availability, but really because it means companies are listening and becoming more aware, people are taking notice and change is happening.</span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';">This week, my girls and I will put on our matching aprons and make Rice Krispies Treats for daddy. I will tell them to be careful and watch them closely as they stir the mixture and I will pretend not to notice (just this once) while they lick their fingers. Afterwards they will ask me, just as they always do when we bake together, “can daddy have one? Are they gluten free?” I will happily answer “yes!” Their daddy will be able to eat actual Rice Krispies Treats, of course along with a tall glass of cold milk. Probably skim; after all, we are adults now.</span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';"><br /></span></div><div><span class="Apple-style-span" style="font-family:'trebuchet ms';">**The gluten free version of Rice Krispies cereal should be available in stores today, July 1st 2011! Be sure to look for the words "gluten free" on the cover to be certain .</span></div><div class="blogger-post-footer">The preceding content and any accompanying images are the property of http://goodwithoutgluten.com - copyright 2010</div>Anonymoushttp://www.blogger.com/profile/01972388220965628453noreply@blogger.com6tag:blogger.com,1999:blog-1834828270174337842.post-31258171621168304262011-02-19T13:30:00.000-08:002011-02-19T15:08:54.540-08:00Butternut Squash Soup with Ginger<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhBStnwRkHHx9o-9oWef3PXKbXaoeyHEuEvQK-FVOSAmiZyaf2Wf8rEzkFeUw_ZycziWwoHCoFn7ItRvPvG76qPBnPeECj1h0E7fRcF3IYq5fAe6gwSDozyti54xonbZ4WtkpwimZ6b2BK/s1600/ButternutSquash-Soup1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 304px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhBStnwRkHHx9o-9oWef3PXKbXaoeyHEuEvQK-FVOSAmiZyaf2Wf8rEzkFeUw_ZycziWwoHCoFn7ItRvPvG76qPBnPeECj1h0E7fRcF3IYq5fAe6gwSDozyti54xonbZ4WtkpwimZ6b2BK/s400/ButternutSquash-Soup1.jpg" alt="" id="BLOGGER_PHOTO_ID_5575539141762976706" border="0" /></a><br /><span style="font-family:trebuchet ms;">When I was young the word squash was a "bad" word to me. If my mother were to say "come on, we're having squash for dinner", my first inclination would be to run and hide! </span><br /><span style="font-family:trebuchet ms;">First off the word itself conjures something that isn't whole, but that has either been stepped on, or dropped. When you squash food it becomes indistinct and unrecognizable. To top this off my early memory of squash was frozen zucchini, over-boiled, served in water with a medley of other "Italian vegetables". Then there was the winter squash that sat in a bowl on the kitchen counter like a decoration; I never wanted any part of it either.</span><br /><br /><span style="font-family:trebuchet ms;">But then one cold winter day when I was a teenager my mother offered me half of an acorn squash she had baked. After an initial refusal she told me she would put brown sugar, cinnamon and butter on it. This sounded adequately tempting and the fact that it was steamy hot on a cold Buffalo, NY winter day didn't hurt either. </span><span style="font-family:trebuchet ms;">I remembered tasting it and being delightfully surprised! The deep earthy tones of the squash mixed with the exotic cinnamon and sweet brown sugar took me to a new place. All these years later I can still go to that place, and this recipe is one way to get there! Butternut squash in many ways has even more of the qualities that endeared me to squash that day. And a Butternut squash soup, if done right,also has a silky smooth texture that is unbeatable. Not to mention its beautiful orange color.</span><br /><br /><span style="font-family:trebuchet ms;">This recipe is one I came up with when I was trying to get the most out of butternut squash. The fresh ginger adds a nice, faintly spicy element, the nutmeg adds a bit of exotic warmth. On a whim I threw a potato in,to make the soup a bit more hearty and really like what if did for the texture.</span><br /><span style="font-family:trebuchet ms;"> </span><br /><span style="color: rgb(255, 102, 0); font-weight: bold;font-family:trebuchet ms;font-size:130%;" >Butternut Squash Soup with Ginger</span><br /><span style="font-family:trebuchet ms;">1 Tbsp olive oil</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC-1ljxh3lVyp32HhArRLZi4jLqJN_jURM-G9prKBzrQbuGV6vK27YCHH260uiiETH19GMk_y-wiGqyy3pjYYh2h2gtVYEr04-q3VJIl9KOdj94eSWJXMpbXe2pwrkwCXe6v_uEwLeaMbt/s1600/ButternutSquash.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 258px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC-1ljxh3lVyp32HhArRLZi4jLqJN_jURM-G9prKBzrQbuGV6vK27YCHH260uiiETH19GMk_y-wiGqyy3pjYYh2h2gtVYEr04-q3VJIl9KOdj94eSWJXMpbXe2pwrkwCXe6v_uEwLeaMbt/s320/ButternutSquash.jpg" alt="" id="BLOGGER_PHOTO_ID_5575537227135296610" border="0" /></a><br /><span style="font-family:trebuchet ms;">1 small sweet onion, chopped fine</span><br /><span style="font-family:trebuchet ms;">3 cloves of garlic, diced</span><br /><span style="font-family:trebuchet ms;">2 stalks of celery, chopped</span><br /><span style="font-family:trebuchet ms;">1 large carrot, peeled and cut into 1" cubes</span><br /><span style="font-family:trebuchet ms;">1 inch piece fresh ginger, peeled and grated, or diced.</span><br /><span style="font-family:trebuchet ms;">1 tsp nutmeg</span><br /><span style="font-family:trebuchet ms;">salt/pepper to taste</span><br /><span style="font-family:trebuchet ms;">1 large Butternut squash, peeled and cut into 1' cubes</span><br /><span style="font-family:trebuchet ms;">1 large potato, peeled and cut into 1' cubes</span><br /><span style="font-family:trebuchet ms;">8 cups chicken stock (or vegetable stock)</span><br /><span style="font-family:trebuchet ms;">1 tsp brown sugar</span><br /><br /><span style="color: rgb(204, 102, 0);">_________________________________</span><br /><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(255, 102, 0);">•</span> Heat the olive oil in a soup pot on medium heat</span><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(255, 102, 0);">•</span></span><span style="font-family:trebuchet ms;"> Add the onions and garlic, cook for 30 seconds, or until the onions are translucent</span><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(255, 102, 0);">•</span></span><span style="font-family:trebuchet ms;"> Stir in the carrot, celery and ginger, butternut squash, potato, salt, pepper (to taste) and nutmeg, mix well and cook for two to four minutes, cover everything evenly on the spices and oil.</span><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(255, 102, 0);">•</span></span><span style="font-family:trebuchet ms;"> Add the Chicken Stock and the brown sugar, mix everything together well and bring the heat to high until the pot boils</span><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(255, 102, 0);">•</span></span><span style="font-family:trebuchet ms;"> Once the pot comes to a steady boil turn it down to simmer for 45 minutes, stirring every 10 minutes or so</span><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(255, 102, 0);">•</span></span><span style="font-family:trebuchet ms;"> After 45 minutes remove the pot from the heat and blend the soup in a food processor until smooth, but be careful it's very hot! if you don't have a blender large enough to hold the entire contents of the pot blend the soup in batches.</span><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(255, 102, 0);">•</span></span><span style="font-family:trebuchet ms;"> Serve hot and enjoy!<br /><br /><br /></span><div class="blogger-post-footer">The preceding content and any accompanying images are the property of http://goodwithoutgluten.com - copyright 2010</div>Anonymoushttp://www.blogger.com/profile/01972388220965628453noreply@blogger.com0tag:blogger.com,1999:blog-1834828270174337842.post-51299421410109927192010-08-14T10:53:00.000-07:002010-08-14T13:27:17.012-07:00End of Summer Rustic Tomato Sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdagZFIOVX0g76Vx6uKdenp4uKdfm7P8jY2HazabgNIEjiqWXP0gdM_ts_2LPVsExrAzoGN635MdBhG3AbBHmKvpd75lppv_FTe0dlWHvb7gHz511AQN9PF1C-ccTZsaHvYRMEWhbvKzca/s1600/RusticTomSauce1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: left; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdagZFIOVX0g76Vx6uKdenp4uKdfm7P8jY2HazabgNIEjiqWXP0gdM_ts_2LPVsExrAzoGN635MdBhG3AbBHmKvpd75lppv_FTe0dlWHvb7gHz511AQN9PF1C-ccTZsaHvYRMEWhbvKzca/s400/RusticTomSauce1.jpg" alt="Rustic Tomato Sauce" id="BLOGGER_PHOTO_ID_5505340897768355058" border="0" /></a><br /><span style="font-family:trebuchet ms;"></span> <span style="font-family:trebuchet ms;">Lets face it, summer is winding down. Even if I didn't want to admit it, just looking at my garden gave me a not so subtle clue that Fall is approaching. My tomatoes, which came in abundance earlier this year, now look as though they are ready to give up. All that is left, are several over-ripe ones. Our generous neighbor stopped by and gave us lots of vegetables including several more over-ripe tomatoes. </span><br /><br /><span style="font-family:trebuchet ms;"> This has been a great season for tomatoes, which are one of my favorite vegetables, technically a fruit, (but that just doesn't seem right). This summer I've cooked tomatoes in all kinds of ways, and made one of my seasonal favorites, a simple tomato sandwich, just bread, mayo and a few huge slices of tomatoes! Delicious!</span><br /><br /><span style="font-family:trebuchet ms;">So what did I do with the stack of juicy, dripping, and some-what rotting stack of tomatoes? What else... make sauce! After carving away the bad parts, I diced them, skins, seeds and all (This <span style="font-style: italic;">IS</span> a rustic sauce after all). </span><br /><br /><span style="font-family:trebuchet ms;">For some extra flavor, I reached into my freezer and found two frozen delicious Italian sausage from <a href="http://www.salamisbymail.com/zcstore/index.php">Giacomo's Italian Market</a>, the best Italian sausage I've found so far in my town of Greensboro, NC, (It's not easy finding good, authentic Italian food here)!</span><br /><br /><span style="font-family:trebuchet ms;">The sauce was rich, acidic and bursting with the fresh flavor of fresh tomatoes. As a matter of fact I would have been perfectly content to eat it as a a soup! </span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2h26ZlE70Ref7M9fErQwQ6AOI4CBvO5_2rGhfDdJ9TJyvlg6AyCO2mSFB5R13zFz8VgvzHBHAblfe8F4UsqIu41wq87e3OVvJnownvmPQF7c_iO7YZ-qVBMz0LD9vLh8PBTZH3GjmRz6i/s1600/RusticSauce1.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2h26ZlE70Ref7M9fErQwQ6AOI4CBvO5_2rGhfDdJ9TJyvlg6AyCO2mSFB5R13zFz8VgvzHBHAblfe8F4UsqIu41wq87e3OVvJnownvmPQF7c_iO7YZ-qVBMz0LD9vLh8PBTZH3GjmRz6i/s320/RusticSauce1.jpg" alt="" id="BLOGGER_PHOTO_ID_5505342608074096962" border="0" /></a><br /><span style="font-weight: bold; color: rgb(153, 0, 0);font-size:130%;" ><span style="font-family:trebuchet ms;">End of Summer Rustic Tomato Sauce<br /><br /></span></span><span style="font-family:trebuchet ms;">4 Tbsp Extra Virgin Olive oil<br /></span><span style="font-family:trebuchet ms;">2 Italian Sausage links (2 pork chops can be substituted)</span><br /><span style="font-family:trebuchet ms;">1/2 onion- minced<br /></span><span style="font-family:trebuchet ms;">6 cloves of garlic, smashed<br />1 tsp crushed red pepper (optional)<br />Salt and Pepper to taste</span> <span style="font-family:trebuchet ms;"><br /></span><span style="font-family:trebuchet ms;">1 tsp sugar<br /></span><span style="font-family:trebuchet ms;">6 large ripe tomatoes</span> <span style="font-family:trebuchet ms;"><br /></span><span style="font-family:trebuchet ms;">Tbsp Fresh basil and oregano, chopped</span> <span style="font-family:trebuchet ms;"><br /></span><br />__________________________________<br /><br /><span style="font-family:trebuchet ms;">• Heat a medium saucepan at medium heat, add 2 Tbsp Olive oil.<br /></span><span style="font-family:trebuchet ms;">• Add the Italian </span><span style="font-family:trebuchet ms;">sausage, cook it on all sides, turning every few minutes. Cook until fully browned, around 8-10 minutes.<br />• Remove the sausage and cut it into bite-sized rounds, set aside.<br />• In the same (still hot) pan, add the other 2 Tbsp's of Olive Oil<br />• Stir in the Onion and garlic along with the Salt, pepper and Crushed red pepper<br /></span><span style="font-family:trebuchet ms;">• Once the onions turn translucent (about a minute) add all of the chopped tomatoes<br />• Stir in the cut-up Italian sausage and sugar<br />• Bring to a boil over medium-high heat, stirring occasionally.<br />• Once boiling reduce to simmer, and cook uncovered for 20 minutes. Stirring occasionally<br /><br /></span><span style="font-family:trebuchet ms;">Serve over (gluten free rice) pasta, sprinkle with chopped Fresh basil and oregano, and Parmesan cheese. Personally I recommend a glass of a good red wine as well.<br />Salute'!</span><div class="blogger-post-footer">The preceding content and any accompanying images are the property of http://goodwithoutgluten.com - copyright 2010</div>Anonymoushttp://www.blogger.com/profile/01972388220965628453noreply@blogger.com5tag:blogger.com,1999:blog-1834828270174337842.post-20414264952905606842010-01-30T21:43:00.000-08:002010-01-31T07:18:12.169-08:00Sunday Sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqk4X-Gm_u2vP4TlEPnMothr2YkZiryyRqJVjfZcntPOiP9dHOVfOvOfPZ_l2nLQO5PI7HG5ra8RrLkfgMpP1RLOrUuuAMVtqudtlddy1k7xk6WcypqB2Oig85itVztHnlDDOfDlFZltZ9/s1600-h/SundaySauce.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 316px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqk4X-Gm_u2vP4TlEPnMothr2YkZiryyRqJVjfZcntPOiP9dHOVfOvOfPZ_l2nLQO5PI7HG5ra8RrLkfgMpP1RLOrUuuAMVtqudtlddy1k7xk6WcypqB2Oig85itVztHnlDDOfDlFZltZ9/s400/SundaySauce.jpg" alt="" id="BLOGGER_PHOTO_ID_5432783065138439778" border="0" /></a><br /><span style="font-family:trebuchet ms;">This morning I carried on a ritual that has been passed down in my family for (at least) three generations. Before I ate breakfast, or even made coffee I smashed some garlic and opened several cans of tomato paste. This is the SanGeorge Sunday tomato sauce ritual. According to my dad, his father made a big pot of sauce every Sunday and he learned how to make it by watching his father make it. I assume that this tradition was carried over from Italy when my great-grandfather came to the United States one hundred years ago.<br /><br /></span><span style="font-family:trebuchet ms;">This may be the last time I make sauce this winter. Sauce season coincides almost directly with football season, the two are linked in my mind, as is the phrase, "somebody stir the sauce!", repeated every 20 minutes throughout the 6-8 hour duration of cooking time. I remember when I was little my dad would start the sauce and the meatballs around 8am. He would bring the sauce to a simmer and let it cook while we went to church. When we returned home the house would be full of the rich aroma of tomatoes, tantalizing us. But, we would have to wait another three or four hours until the sauce "turned", or matured to have the full rich flavor that makes it so good. My dad would have two spoons on the stove next to the pot; one for stirring and one for tasting. When my father was engrossed in the Buffalo Bills game on the TV, I would often use the latter spoon to sneak a meatball, sometimes having to shove the whole (and very hot) thing in my mouth to avoid detection.</span><br /><br /><span style="font-family:trebuchet ms;">Sadly now my father can no longer eat the sauce that he loved to make. Being a survivor of throat cancer, with radiation and multiple surgeries, he hasn't been able to eat solid food for some time. Recently the doctors have told him that he is to have "nothing by mouth". All of his nutrition is fed through a tube in his stomach, mostly while he sleeps. So when I sometimes get frustrated about not being able to eat things because of gluten, I contrast it to my father who can't eat anything at all. So what if I can't eat semolina pasta, rice pasta isn't that bad. So what if I can't eat doughnuts or pizza, there are hundreds (or thousands) of foods and flavors that I can eat. It's times like this that I remember that life really is good without gluten!</span><br /><span style="font-family:trebuchet ms;">This meatball's for you dad.</span> <span style="font-family:trebuchet ms;"><br /><br />Oh, what? You want the recipe for the sauce? Sorry, but there are some things that even I have to keep secret! I will suggest a great Italian dish for a cold day; try my <a href="http://goodwithoutgluten.blogspot.com/2008/04/chicken-and-saussage-cacciatore.html">Chicken Cacciatore </a>recipe, I made this last week and it's hard to go wrong with it.</span><div class="blogger-post-footer">The preceding content and any accompanying images are the property of http://goodwithoutgluten.com - copyright 2010</div>Anonymoushttp://www.blogger.com/profile/01972388220965628453noreply@blogger.com3tag:blogger.com,1999:blog-1834828270174337842.post-88760886649235468902009-07-20T07:13:00.001-07:002009-07-27T09:18:49.213-07:00Tangy Thai Cucumber Relish<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJxpqDFVU_cElAMcn0LOndWN9kQlnrjaP_h2ChQ_57WXsGN0AUiuln4cKyS69ClOkhDld-dvORDJz59Zmmgmn7W5KnwqrDtlaJcXppW2pOeaczH8AsGHCFEOM6hNNMvKoctJGTYZAOPS55/s1600-h/ThaiCucumbersWeb.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJxpqDFVU_cElAMcn0LOndWN9kQlnrjaP_h2ChQ_57WXsGN0AUiuln4cKyS69ClOkhDld-dvORDJz59Zmmgmn7W5KnwqrDtlaJcXppW2pOeaczH8AsGHCFEOM6hNNMvKoctJGTYZAOPS55/s400/ThaiCucumbersWeb.jpg" alt="" id="BLOGGER_PHOTO_ID_5363175107076560210" border="0" /></a><br /><span style="font-family:trebuchet ms;">For the last 5 years we've lived in condos and apartments, so when we moved into a house this past year I was excited to finally have a yard where we can have a garden again. We went to the farmers market early in the season to buy herbs and vegetables to plant. One of the vegetables I was excited to grow was zucchini, I grew it a few years back and was rewarded with more zucchini than I could handle.</span><br /><br /><span style="font-family:trebuchet ms;">As the plants began to grow my anticipation also grew. Finally one day I saw a baby zucchini growing. A few days later it was ready to pick! I brought it in the house put it in on the cutting board and...wait a minute, what the... this is a cucumber! So instead of six </span><span style="font-family:trebuchet ms;">zucchini plants I have six cucumber plants, they must have been mislabeled at the farmer's market. </span><span style="font-family:trebuchet ms;">Don't get me wrong, I like cucumbers, but just not as much as I like the versatile zucchini. An when is the last time you cooked a cucumber?</span><br /><br /><span style="font-family:trebuchet ms;">So now I have 6 cucumber vines producing an average of 6-10 cucumbers a week, I needed recipes! I was thinking about making gazpacho, which would be great, but how much gazpacho could one family eat before revolting? Thankfully my friend Robin came through with a great recipe for Tangy Thai Cucumber Relish. This sweet and sour tasting relish is a great compliment for most Thai dishes. I served it with red curry chicken, the cool sweetness provided a great contrast for the hot spiciness of the curry dish.</span><span style="font-family:trebuchet ms;"> This recipe also makes a great cool side dish for just about any summer meal.</span><br /><br /><span style="color: rgb(0, 102, 0);font-family:trebuchet ms;" >_____________________</span><br /><br /><span style="color: rgb(0, 102, 0);font-size:130%;" ><span style="font-weight: bold;font-family:trebuchet ms;" >Tangy Thai Cucumber Relish</span></span><br /><br /><span style="font-family:trebuchet ms;">1/2 cup white vinegar</span><br /><span style="font-family:trebuchet ms;">1/2 cup water</span><br /><span style="font-family:trebuchet ms;">1/3 cup white sugar</span><br /><span style="font-family:trebuchet ms;">1 tsp. salt</span><br /><span style="font-family:trebuchet ms;">2-4 (depending on the size ) cucumbers -about 1 lb.</span><br /><span style="font-family:trebuchet ms;">3 Tbsp. thinly sliced shallots</span><br /><span style="font-family:trebuchet ms;">1 carrot, sliced into thin rounds</span><br /><span style="font-family:trebuchet ms;">2 tsp. thinly sliced fresh hot red or green chilies, seeds removed</span><br /><span style="font-family:trebuchet ms;">3 tsp chopped Thai basil</span><br /><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(0, 102, 0);">•</span> In a medium saucepan, combine the vinegar, water, sugar and salt, Cook over medium heat, stirring often, until the sugar and salt dissolve, 3-4 minutes</span><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(0, 102, 0);">•</span></span><span style="font-family:trebuchet ms;"> Remove from heat and let the dressing cool to room temperature.</span><br /><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(0, 102, 0);">•</span></span><span style="font-family:trebuchet ms;"> Peel cucumbers (optional)and cut them lengthwise into 4 long strips. Slice each strip crosswise into small triangles; you should have about 3 cups</span><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(0, 102, 0);">•</span></span><span style="font-family:trebuchet ms;"> Place in a bowl, toss with chopped shallots, carrots and chilies and pour the cooled dressing over the mixture</span><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(0, 102, 0);">•</span></span><span style="font-family:trebuchet ms;"> Cover and refrigerate, serve cold, best after 24 hours</span><div class="blogger-post-footer">The preceding content and any accompanying images are the property of http://goodwithoutgluten.com - copyright 2010</div>Anonymoushttp://www.blogger.com/profile/01972388220965628453noreply@blogger.com7tag:blogger.com,1999:blog-1834828270174337842.post-7401106074349947412009-07-02T09:38:00.000-07:002009-07-20T20:27:20.373-07:00Micro blogging?<a href="http://www.twitter.com/goodwithout" target="_blank"><img src="http://www.connectmarketingdesign.com/img/TwitterFollow.png" alt="Follow us on twitter" border="0" height="90" width="190" /></a><br /><span style="font-family:trebuchet ms;">I haven't been posting to this blog as often as I would like lately. As a matter of fact I've taken pictures of some delicious food I've made but never gotten around to writing down the recipe!</span><br /><br /><span style="font-family:trebuchet ms;">I have to blame some of my absence here on micro blogging. What is micro blogging you ask? In short its Twitter.com (and similar tools). One reason that I think I've taken to this medium so well is that my brain seems to be wired for short, concise thoughts and descriptions. In school I was the one who wrote a 4 page essay when the assignment was for 5-10 pages. Typically most thoughts I write down fit neatly into the 140 characters allotted on Twitter, and I love the level of interaction you can have there.</span><br /><br /><span style="font-family:trebuchet ms;">I have several more posts and recipes planned for this blog, but in the meantime I'd like to invite you to connect with me on twitter: </span><a style="font-family: trebuchet ms;" href="http://www.twitter.com/goodwithout">www.twitter.com/goodwithout</a><div class="blogger-post-footer">The preceding content and any accompanying images are the property of http://goodwithoutgluten.com - copyright 2010</div>Anonymoushttp://www.blogger.com/profile/01972388220965628453noreply@blogger.com0tag:blogger.com,1999:blog-1834828270174337842.post-24295229383740764852009-03-25T08:25:00.000-07:002009-03-25T09:12:52.179-07:00Whats for breakfast?<a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigjUUMSNi97uRz1MG7B5fmkbr_GTjIkrDhvzgz_HVJye_7nmStZx5GXHPnzVfdi7raIK88ixxtVzi1V6HSCdQ72ir8YWA2N0FYxZjDyzG1xxPhGbctssWoPgKjDzI7M-DkN6yECtxvR91G/s1600-h/Chex.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 350px; height: 274px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigjUUMSNi97uRz1MG7B5fmkbr_GTjIkrDhvzgz_HVJye_7nmStZx5GXHPnzVfdi7raIK88ixxtVzi1V6HSCdQ72ir8YWA2N0FYxZjDyzG1xxPhGbctssWoPgKjDzI7M-DkN6yECtxvR91G/s400/Chex.jpg" alt="" id="BLOGGER_PHOTO_ID_5317158537177284530" border="0" /></a><br /><br /><span style="font-family: trebuchet ms;">One issues those of us who follow gluten free diets have is what to eat for breakfast. If you think about it almost all traditional breakfasts are based on gluten ingredients. The obvious one that doesn't is eggs. Don't get me wrong, I like (maybe even love) eggs, but I can not eat them every single day, although I did try for a while! And who has time to cook them every morning? I sometimes eat gluten-free frozen waffles, but not every day. I love to cook gluten-free pancakes, but once again it's time consuming. Fruit? Yes, but it doesn't fill me up.</span><br /><br /><span style="font-family: trebuchet ms;">Lets face it, there isn't anything as quick and easy and satisfying for breakfast as cereal. A stroll down a typical cereal isle will reveal about 50 to 100 types of cereals. Until recently 2 or three of those may have been gluten free, depending on the store. Several stores had no gluten-free options. The problem with most gluten free cereals that are out there is that they are very expensive. A 12 ounce box could easily cost $6 or more. This is not to say that these aren't good values. Typically these cereals are made form high quality ingredients in dedicated gluten free facilities. Also they are produced in small runs, so the pricing is appropriate, but in this day and age I just can't afford to pay that much for breakfast.</span><br /><br /><span style="font-family: trebuchet ms;">So finally one of the big manufacturers with wide distribution has payed attention to the emerging gluten free market. General Mills simply changed one of the ingredients (containing barley) in <a href="http://www.chex.com">Rice Chex </a>and it became gluten free. Just like that a tasty, widly available and resonably priced (under $3 for 12.8 oz.) gluten free cereal was available!</span><br /><br /><span style="font-family: trebuchet ms;">Evidentially Rice Chex has been received so well that General Mills has announced that is introducing 5 new gluten free cereals. Corn Chex, Corn Chex, Honey Nut Chex, Strawberry Chex, Chocolate Chex, Cinnamon Chex are not currently gluten free but are in production.</span><br /><span style="font-family: trebuchet ms;">According to Cecile M Davidson, General Mills Consumer Services, "All 5 products should be widely available across the U.S. by June 1, 2009." Make sure that the box says "Gluten Free" before you buy it.</span><br /><br /><span style="font-family: trebuchet ms;">Lets hope that other manufacturers will take notice and start producing more gluten free cereals. There are many products out there, Rice Crispys for example, that have barley as a inconsequential ingredient.</span><div class="blogger-post-footer">The preceding content and any accompanying images are the property of http://goodwithoutgluten.com - copyright 2010</div>Anonymoushttp://www.blogger.com/profile/01972388220965628453noreply@blogger.com7tag:blogger.com,1999:blog-1834828270174337842.post-79589041363844418702009-03-11T19:06:00.000-07:002009-03-15T19:18:23.939-07:00Preventing Cross-Contamination in Kitchens<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzuPuYM5gFczYbL5eo8Q9MXTuoaBv9lr_PUkdfAV3ZJN_m3DAxrXVUDCgWVoP-GPFTbpQIabPmAW3SBn0NPv9sHKOMpRfVzpE652sS6P8TK7bhWupHDEjeyEU9_w4rUzi0GTouOjt344TF/s1600-h/toaster-crumbs.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 292px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzuPuYM5gFczYbL5eo8Q9MXTuoaBv9lr_PUkdfAV3ZJN_m3DAxrXVUDCgWVoP-GPFTbpQIabPmAW3SBn0NPv9sHKOMpRfVzpE652sS6P8TK7bhWupHDEjeyEU9_w4rUzi0GTouOjt344TF/s400/toaster-crumbs.jpg" alt="" id="BLOGGER_PHOTO_ID_5313603841262056978" border="0" /></a><br /><span style=";font-family:trebuchet ms;font-size:100%;" >By now, anyone who has celiac disease knows that gluten can be hard to avoid at times; not only is it a part of common wheat products, but its also prevalent in a lot of processed foods that you would otherwise think wouldn’t contain gluten. But the threat of cross-contamination is something that not as many people are aware of, especially the folks out there who don’t have celiac disease, making this a big issue when celiac and non-celiac people are using the same kitchen. As someone who lives with five people who eat "normal" gluten-containing food I am very aware of what it take to prevent gluten exposure. So I’d like to pass along a few simple ways that will hopefully keep everyone healthy and happy when there’s gluten in the kitchen.<br /><br /><span style="font-weight: bold;">You Can Never Keep Things Too Clean</span><br />Cleaning your kitchen early and often, especially countertops, utensils and other forms of <a href="http://www.cookware.com/Dinnerware-C43220.html">dinnerware</a>, is the best way of making sure that no crumbs or other glutinous food fragments are left lying around. It goes without saying the longer that excess crumbs build in your kitchen, the greater the risk of cross-contamination. Using products such as a crumb-catching cutting board can greatly reduce the risk of this occurring but the most fail proof method is the most basic one- cleaning frequently!<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipwgYgw_oTFSdwjzYPfxPXa-Z62qSTu7g6Zwd01CBf5SV9z3YkazPXUvVE11azWT8EdUTz-gDUS_6VSg_nEcmIqv0McXB6FqD1pdvhyphenhyphenc-2k0c4r_mZhtqrQajFMKT-B-r_CsS0gdp8T815/s1600-h/forks.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipwgYgw_oTFSdwjzYPfxPXa-Z62qSTu7g6Zwd01CBf5SV9z3YkazPXUvVE11azWT8EdUTz-gDUS_6VSg_nEcmIqv0McXB6FqD1pdvhyphenhyphenc-2k0c4r_mZhtqrQajFMKT-B-r_CsS0gdp8T815/s400/forks.jpg" alt="" id="BLOGGER_PHOTO_ID_5313596970202676818" border="0" /></a><br /><span style=";font-family:trebuchet ms;font-size:100%;" ><span style="font-weight: bold;">Gotta Keep ‘em Separated</span><br />The best way to ensure that no cross-contamination occurs during the cooking process is to use separate kitchen utensils for gluten and gluten-free foods. This is especially practical for some items, such as toasters, pans, and cutting boards, that frequently come into contact with any type of baked good, since this is the most obvious source of cross-contamination. Buying two of each of these items can be costlier, but it is the only way to make sure that all gluten-free dishes aren’t at risk of exposure.<br />It might also be a good idea to purchase separate containers for condiments such as butter, mayonnaise, jam, and peanut butter that are prone to contamination through bread crumbs.<br /><br /><span style="font-weight: bold;">Labeling and Separating</span><br />Someone with gluten intolerance will certainly be eating some foods that are different, and if you follow the last point, they will also be using or eating from different utensils and using different types of cookware. This makes labeling and separating very important, as you want to make sure that none of the gluten-free products are used accidentally. This is especially true if you happen to live with a child.<br /><br />These tips should hopefully help in keeping a celiac household safe and well-fed. The best form of cross-contamination prevention is education. Keeping non-gluten intolerant housemates educated about celiac disease and how to live with people who have it is the best way to maintain a healthy kitchen<br /><br /></span><div class="blogger-post-footer">The preceding content and any accompanying images are the property of http://goodwithoutgluten.com - copyright 2010</div>Anonymoushttp://www.blogger.com/profile/01972388220965628453noreply@blogger.com2tag:blogger.com,1999:blog-1834828270174337842.post-6232582315007275222009-02-28T12:02:00.000-08:002009-03-01T17:05:57.148-08:00A Meal To Remember<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh67hvJ6f168CfUak0q3XhGk87l5la3jw-Ll3sgd0nkoEmBdmsBmKWOGxY_FECdpRTEKPsEJY2xEEcclgBlqQDr00S_fQ_0XnY-KfCtv7CgamXOOCb0NsCJCPxuIVga8wPGv4DSX3MNvprY/s1600-h/GFreserved.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 383px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh67hvJ6f168CfUak0q3XhGk87l5la3jw-Ll3sgd0nkoEmBdmsBmKWOGxY_FECdpRTEKPsEJY2xEEcclgBlqQDr00S_fQ_0XnY-KfCtv7CgamXOOCb0NsCJCPxuIVga8wPGv4DSX3MNvprY/s400/GFreserved.jpg" alt="" id="BLOGGER_PHOTO_ID_5307941542291859250" border="0" /></a><br /><span style="font-family:trebuchet ms;">I really don't like to complain about being on a gluten-free diet. There are things that I can't eat, but most of these things aren't very healthy, and I do my best to ignore them. A few weeks ago I had an experience that is worth sharing because it illustrates the type of frustrations people on a gluten-free diet face, and highlights the need for people on this diet to be knowledgeable about food and the importance of educating others about the gluten-free diet.</span><br /><br /><span style="font-family:trebuchet ms;">A few weeks ago I attended a dinner networking event at a highly regarded local hotel. I RSVP'd on line and was impressed when I saw a field labeled Special Dietary Requirements, and a field to type a brief description. So I wrote that I was on a gluten-free diet, no foods containing wheat, rye, barley and oats, nor any food that come into contact with them. I had never seen a special online form for dietary requirements before and thought it was a great way to easily communicate my special needs. Between this and the fact that this was a luxury hotel, whose sister hotel I had eaten at successfully several times, I was sufficiently assured that I was going to be able to have a good dinner.<br /><br /></span><span style="font-family:trebuchet ms;">After arriving at the event I registered and the hostess handed me a little table tent labeled "gluten-free" and told me to set it on the table next to my place setting. I was further assured that this hotel knew about special diets and had it all under control. </span> <span style="font-family:trebuchet ms;">I relaxed, had a glass of red wine and talked with the people around me. We were served salad and I submitted my normal request of "no croutons and oil and vinegar" no problem. The fresh bread was passed and I did my best (as always) to ignore it.<br /><br />When the main course came out everyone was served a roasted leg and thigh quarter of chicken over stuffing, covered with gravy. This was served with a side of green beans. I waited in anticipation to see what I would be served. I thought perhaps they would serve me the same chicken over mashed potatoes with green beans. Then my plate came out and I was pleasantly surprised to see a great presentation of three large swiss chard leaves stuffed with something, but what? After seeing everyone enjoying the chicken I imagined some sort of pulled chicken or ground beef. I took my knife and fork and hungry cut in to the unknown.</span> <span style="font-family:trebuchet ms;">Little kernels spilled out onto my plate, was this ground beef? Wait, it looks like... But it couldn't be... barley!? The leaves were entirely stuffed with what looked like barley, which by the way, is laden with gluten.<br /><br />I walked over to the manager and said"I have the gluten-free meal and it looks like I was served barley. I can't eat barley." She apologized and went back to the kitchen to check. She came back to the table a few minutes later and apologized again and said that they were making up a plate for me. </span> <span style="font-family:trebuchet ms;">In the meantime people were beginning to finish their plates and I was getting hungrier by the second. I couldn't get over the fact that they had served me barley. I imagined that somehow they confused me for a vegetarian. After five minutes a server came out with a replacement plate for me. At this point I was so hungry that I would have eaten just about anything they served me. But my excitement quickly waned when I saw what they had for me: a plate of sauteed mushrooms, green beans and spinach? I didn't want to make a scene, by now I had to explain to all of the people at my table about why I didn't have my dinner yet. So I ate the meal, feeling disappointed but trying not to dwell on it.<br /><br /></span><span style="font-family:trebuchet ms;">I met some good people and made some connections and after dinner coffee was served. I always enjoy a good cup of coffee so this put me in a better mood. Dessert was served. I watched as everyone was handed a near brick-sized piece of scrumptious piece of apple strudel. Then the server put one in front of me. I said "oh, I have the gluten-free meal." the server looked puzzled, and looked at the manager who was standing close by. I picked up the plate and brought it over to her and told her that I couldn't eat it. She said, "let me check whether it is gluten-free". I said "I'm looking at it and I'm telling you that it is most assuredly not gluten-free.", and put the plate in her hand. This was going from disappointing to down-right annoying. </span> <span style="font-family:trebuchet ms;"><br /><br />Five minutes later, again as everyone finished their plates, I was given a cup of raspberry sorbet. The sorbet was rich and flavorful, but hard to compare to the mountainous piece of strudel that was in front of me minutes before. Normally I can deal with seeing delicious looking food that I can't eat, but there is something about holding a plate of that same delicious looking food in your hands and smelling it, that makes it much more difficult to bare.<br /><br /></span><span style="font-family:trebuchet ms;">After dinner I found the manager and pulled her aside. She apologized again for the dinner. I told her that because I eat gluten-free does not make me a vegetarian. I went on to tell her that I was served gluten twice tonight and if I didn't have sufficient knowledge of food I would have trusted in what I was served, eaten it and become ill. After all, how many people would recognize barley when they see it? And how many would question that their meal was gluten-free from such a prestigious hotel and after taking advance measures to make sure it was? I explained to her that it wasn't her fault, but that someone in the kitchen really needs to be educated as to what "gluten-free means, and how to accommodate the diet. Hopefully they did and the next time someone asks for a gluten-free meal they will give them a meal to remember, but for all the right reasons!</span><div class="blogger-post-footer">The preceding content and any accompanying images are the property of http://goodwithoutgluten.com - copyright 2010</div>Anonymoushttp://www.blogger.com/profile/01972388220965628453noreply@blogger.com5tag:blogger.com,1999:blog-1834828270174337842.post-26309445085937550362008-12-15T07:14:00.000-08:002008-12-15T07:25:09.685-08:00Roasted Root Vegetables with Fennel<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFrCi3efaE-zVjNuhfnjwI_DU16zvWKcJnGE_Gf3sH7n_5kvYqXQLJsBu0S49qA1ZYkCZ_Q5Pa2O3K2LKxLHmD_kPnCVhjSCu6bSnNTsAWDLjsJRzTZd3YduPVqLoSIxWdbecIi-fG_dMi/s1600-h/RoastedRootvegetables.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 430px; height: 374px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFrCi3efaE-zVjNuhfnjwI_DU16zvWKcJnGE_Gf3sH7n_5kvYqXQLJsBu0S49qA1ZYkCZ_Q5Pa2O3K2LKxLHmD_kPnCVhjSCu6bSnNTsAWDLjsJRzTZd3YduPVqLoSIxWdbecIi-fG_dMi/s400/RoastedRootvegetables.jpg" alt="" id="BLOGGER_PHOTO_ID_5280038111062192562" border="0" /></a><br /><span style="font-family:trebuchet ms;">I am very affected by the weather and the seasons when I prepare food. Certain summer foods I wouldn't dream of eating in the winter months and vice versa.<br />The word "roasted" conjures up all kinds of warm images, fired in a toasty hearth. These are the hot and hearty foods that I crave on cold days. There is something especially appealing to me about roasting a food that grew snugly in the earth, amidst all of the minerals and nutrients that they absorb.<br /><br />The first thing that typically comes to mind when people think of root vegetables are carrots and potatoes, but they are just the tip of the iceberg when it comes to these nutritious tubers and bulbs. When I went to the market yesterday to find some good examples of root vegetables, I was happy to find a good variety of them. I bought: parsnips, rutabaga, turnips, sweet potato, onion and carrots. I decided to add a little flavor, aroma and texture by adding a chopped bulb of fennel, also known as Florence fennel. I simply peeled and chopped everything, tossed them with olive oil, and a bit of seasoning, and roasted them uncovered for 40 minutes. The result was not only delicious, hearty and bone warming, but it also looked and smelled incredible. I always keep in mind the way a dish will present, so I included the sweet potato and carrots primarily for extra color. I was surprised that the rutabaga turned a nice golden color. This made for an excellent side dish, but was hearty enough to eat as a meal.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYWIOZfcZ65Oy2KXTrZ_9NidRjaRzEmHjDK0qW4-GYUga8SSZ_-uuNPipxeb-AXQvE9mAUWqfAcMGHT_mx18N94kubLJo80bWou1sJu9OsJEquU9WpjmgyHvYNQyeJ2_OHmD-A43EUey_Y/s1600-h/Roastedrootveggies-raw.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 380px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYWIOZfcZ65Oy2KXTrZ_9NidRjaRzEmHjDK0qW4-GYUga8SSZ_-uuNPipxeb-AXQvE9mAUWqfAcMGHT_mx18N94kubLJo80bWou1sJu9OsJEquU9WpjmgyHvYNQyeJ2_OHmD-A43EUey_Y/s400/Roastedrootveggies-raw.jpg" alt="" id="BLOGGER_PHOTO_ID_5280038102953955410" border="0" /></a><br /><br /><span style="font-family:trebuchet ms;"><span style="font-weight: bold; color: rgb(153, 51, 0);font-size:130%;" >Roasted Root Vegetables with Fennel</span><br /><span style="font-style: italic;">(you can use a combination of whichever root vegetables are on hand)</span><br /><br />1 medium rutabaga, peeled and chopped into 1/2 inch cubes<br />1 large turnip. peeled and chopped into 1/2 inch cubes<br />2 medium parsnips, peeled and chopped into 1/2 inch cubes<br />1 sweet potato(or yam), peeled and chopped into 1/2 inch cubes<br />3 medium carrots, peeled and chopped into 1/2 inch cubes<br />1 small sweet onion, peeled and chopped into strips<br />1 fennel bulb, chopped into 1/2 inch cubes<br />3 Tbsp Olive oil<br />2 tsp fennel seeds<br />1 Tbsp ground Sage<br />1 Tbsp ground coriander<br />Sea Salt and cracked pepper to taste<br /><br /><span style="color: rgb(204, 102, 0);">______________________</span><br /><br /><span style="color: rgb(153, 51, 0);">•</span> Pre-heat the oven to 400 degrees<br /></span><span style="font-family:trebuchet ms;"><span style="color: rgb(153, 51, 0);">•</span></span><span style="font-family:trebuchet ms;"> Toss everything together in a mixing bowl<br /></span><span style="font-family:trebuchet ms;"><span style="color: rgb(153, 51, 0);">•</span></span><span style="font-family:trebuchet ms;"> Pour ingredients in a roasting pan, place in oven<br /></span><span style="font-family:trebuchet ms;"><span style="color: rgb(153, 51, 0);">•</span></span><span style="font-family:trebuchet ms;"> Roast in oven- uncovered, for 40 minutes, tossing everything around every 15 minutes<br /></span><span style="font-family:trebuchet ms;"><span style="color: rgb(153, 51, 0);">•</span></span><span style="font-family:trebuchet ms;"> Serve hot and enjoy!<br /><br /><br /></span><span style="font-family:trebuchet ms;"></span><div class="blogger-post-footer">The preceding content and any accompanying images are the property of http://goodwithoutgluten.com - copyright 2010</div>Anonymoushttp://www.blogger.com/profile/01972388220965628453noreply@blogger.com4tag:blogger.com,1999:blog-1834828270174337842.post-57549973302823393482008-09-01T08:19:00.000-07:002008-09-01T10:27:55.025-07:00Japanese Steak House Blues<div><span style="font-family:trebuchet ms;">After over four years of living with Celiac Disease, I've found that eating out still isn't easy, and often it isn't very satisfying. Tonight I went to a Japanese steak house, <a href="http://www.kabutosteakhouse.com/">Kabuto Japanese Steak House and Sushi Bar</a> in Greensboro, NC. I used to enjoy going to Japanese restaurants, but this is the first time I've been to</span><span style="font-family:trebuchet ms;"> a Japanese steak house</span><span style="font-family:trebuchet ms;"> since being on the gluten-free diet, because everything cooked in front of you on the table gets a good dousing of soy sauce (which is brewed with wheat and is not gluten-free). I made all of the usual preparations before leaving the house; including calling ahead to ask if they could accommodate a gluten-free diet, coming up with a cursory plan of what to eat based on their menu, snacking heavily before going to avoid feeling starved while watching everyone else eat, and bringing my own <a href="http://www.san-j.com/product_info.asp?id=3">wheat-free soy sauce</a>. You would think that after all of this preparation, and carefully ordering sushi and steamed rice I would have a nice meal with no issues, but unfortunately that wasn't what happened. </span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg28M8Vwv5WULFDyZruM3BxOoaMi1xp6rmB1rBtCR7kV-ysbWcJ7WLX6P0IhYhVVA2AtpAMrezSDfEwQxHm0ygYLiU04RMNkDAzjunf1Y3-wFZAvRJU1_y6yJjUGNHaIrbTsIUKl8ov4Mw1/s1600-h/tunaSushi.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg28M8Vwv5WULFDyZruM3BxOoaMi1xp6rmB1rBtCR7kV-ysbWcJ7WLX6P0IhYhVVA2AtpAMrezSDfEwQxHm0ygYLiU04RMNkDAzjunf1Y3-wFZAvRJU1_y6yJjUGNHaIrbTsIUKl8ov4Mw1/s320/tunaSushi.jpg" alt="" id="BLOGGER_PHOTO_ID_5241104614792726530" border="0" /></a><div><span style="font-family:trebuchet ms;">The chef at out table was entertaining with his flashing knives, onion volcano and spinning a raw egg on his spatula for an impossibly long time, but it was frustrating for me to watch as heaps of delicious looking food was tossed (literally) on to everyone's plate. On my plate was a heap on steamed white rice. I used my soy sauce to flavor the rice, along with a dash of Chinese style hot sauce. </span></div><br /><div><span style="font-family:trebuchet ms;">My sushi arrived when the main course was served. I ordered a tray of sashimi tuna wrapped in rice and seaweed, and I ate it with the wasabi sauce, pickled ginger and my soy sauce. The tuna was fresh, but the sushi wasn't rolled to well. Nonetheless, I was content with my simple meal, that is until about 45 minutes after leaving the restaurant. </span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKizqKwzJ7AKN9D4ucxLNbCfHC4EnwodOifBdoSgc_sybsKHUkmUfpYeklAGpDkod6DIdNpF5KI4Bb0_9ugn1WcGN-7vxULTh89GlaBNGAtWaksr6R66s7NjBhcBDmTsz0L9qKTs9oxZ5k/s1600-h/wasabi.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 167px; height: 155px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKizqKwzJ7AKN9D4ucxLNbCfHC4EnwodOifBdoSgc_sybsKHUkmUfpYeklAGpDkod6DIdNpF5KI4Bb0_9ugn1WcGN-7vxULTh89GlaBNGAtWaksr6R66s7NjBhcBDmTsz0L9qKTs9oxZ5k/s320/wasabi.jpg" alt="" id="BLOGGER_PHOTO_ID_5241104687782735282" border="0" /></a><span style="font-family:trebuchet ms;">Some times I have stomach irritations that I can't precisely attribute to a gluten reaction, but this wasn't one of those times. I had acute sharp pains in my gut that lasted for about a half hour, pretty much the typical good dosing of gluten reaction for me. Once again I don't know exactly where the gluten came from, it had to be either the wasabi, pickled ginger, Chinese hot sauce, (all of which I've had before) or the raw tuna (unlikely due to my type of reaction) or was it some unknown and unseen culprit?</span></div><br /><div><span style="font-family:trebuchet ms;">All in all my advice would be: if your on a gluten-free diet, pass on the Japanese Steak house experience. Dining out shouldn't be this hard!<br /></span></div><span style="font-family:trebuchet ms;"></span><div class="blogger-post-footer">The preceding content and any accompanying images are the property of http://goodwithoutgluten.com - copyright 2010</div>Anonymoushttp://www.blogger.com/profile/01972388220965628453noreply@blogger.com7tag:blogger.com,1999:blog-1834828270174337842.post-16372399765088192982008-06-07T08:37:00.000-07:002008-06-08T20:56:53.795-07:00Corn with Roasted Red Peppers<a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjSWuRO1V8YwJk5MZ-vNSERVss7L2uGbG8ewq6EJgNTf9zgqHp7Se9v6HZCUi66lYIVONYkOED7VG-St9G73VYxXIjl1pc_FAYfjgdeaXuB1iZxymDN8vz3w4HmHqoFq35M1fanDgjPYZF/s1600-h/corn-with-roastted-peppers.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjSWuRO1V8YwJk5MZ-vNSERVss7L2uGbG8ewq6EJgNTf9zgqHp7Se9v6HZCUi66lYIVONYkOED7VG-St9G73VYxXIjl1pc_FAYfjgdeaXuB1iZxymDN8vz3w4HmHqoFq35M1fanDgjPYZF/s400/corn-with-roastted-peppers.jpg" alt="" id="BLOGGER_PHOTO_ID_5209344513632069442" border="0" /></a><span style="font-family:trebuchet ms;">The weather was beautiful last weekend here in North Carolina, that is until just after the guests arrived for my daughter's fourth birthday party. As the last people were coming in I looked up to see ominous black clouds blowing in from the West. That's when I thought "I better get the food on the grill!" It began to rain just as I put the first of the marinated chicken breast and pork chops on the grill. Within minutes the wind was whipping up and the TV was broadcasting tornado warnings for our area! I thought briefly of cooking everything in the oven, but with over 35 pieces of meat to cook and a cold oven I knew that this option would take way too long. Luckily my brother handed me an umbrella after I came in the house, because when I went back out to flip everything it began to hail. </span><span style="font-family:trebuchet ms;">There I was holding the umbrella in one hand a spatula in the other while nickel sized hail clanged off of the grill hood and bounced three feet off of the deck to pelt me in my uncovered legs. With18 hungry people waiting for dinner I didn't even consider letting the meat burn, so I ended up being outside during the worst of the 20 minute storm scanning the horizon for a funnel cloud (luckily I didn't see one). </span><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhhExXZI8QxU7umJFhuG_X4idLIlbMYtry2JTZwv6wmm16FFvDPe2UhRdpyyo0QFTyXZzpUNKq-jeu1NhEMFf-d2tAk47dqjzHCntUyHm13mZbqzaL7mARgL2tCuvcvRDVC87S-znz4Mg4/s1600-h/Grilling+in+the+Hail.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 280px; height: 210px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhhExXZI8QxU7umJFhuG_X4idLIlbMYtry2JTZwv6wmm16FFvDPe2UhRdpyyo0QFTyXZzpUNKq-jeu1NhEMFf-d2tAk47dqjzHCntUyHm13mZbqzaL7mARgL2tCuvcvRDVC87S-znz4Mg4/s320/Grilling+in+the+Hail.jpg" alt="" id="BLOGGER_PHOTO_ID_5209345449543434114" border="0" /></a><span style="font-family:trebuchet ms;">I may have gotten wet and a bit bruised, but hey, I spent too much time and effort planning this dinner to let a little weather get in the way! I'm happy to report that once everything was served dinner went off without a hitch and was enjoyed by all.<br /></span><span style="font-style: italic;">(photo: me grilling in the hail storm)</span><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjyYwEWT_Hp9G7frcMpnsUAWY3wC5LJIzgUoMnLy_nzGP3OYYoDa2Zqpw4YikzMB-WD_8aaWjZ8OUC0Px_G29bz-hkZzOEolUg6CJF0fiT9AG0eK7i25vSqL9CImARICIWa8MMMCD9eCau/s1600-h/porch+hail.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 234px; height: 247px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjyYwEWT_Hp9G7frcMpnsUAWY3wC5LJIzgUoMnLy_nzGP3OYYoDa2Zqpw4YikzMB-WD_8aaWjZ8OUC0Px_G29bz-hkZzOEolUg6CJF0fiT9AG0eK7i25vSqL9CImARICIWa8MMMCD9eCau/s320/porch+hail.jpg" alt="" id="BLOGGER_PHOTO_ID_5209165545787527266" border="0" /></a><br /><span style="font-family:trebuchet ms;">The corn with roasted red pepper recipe is one I created for this party. Ever since staying for a summer in New Mexico when I was 20 years old, I have loved the combination of corn, cumin and chili peppers. In this recipe the spicy chili pepper is replaced with the sweet and rich, (but still peppery) flavor of the roasted red pepper. Like many of the dishes I make these days I've eliminated the spicy element, but didn't compromise flavor. </span><span style="font-style: italic;"><br /></span><div style="text-align: right;"><span style="font-style: italic;"><br />(photo: the back deck littered with hail after the storm)<br /><br /></span></div><span style="font-family:trebuchet ms;">I would normally add a bit of cilantro to this dish, but this time I left it out because I realized that my brother (who somehow blames an incident involving me and toothpaste for his dislike of cilantro!?) would be eating with us and many of the other dishes were already infused with the tasty herb. Evidently my brother is not the only one who does not like cilantro, it seems like many people have strong feelings about this strong tasting herb, I found a interesting poll and discussion on the subject at <a href="http://www.veggieboards.com/boards/showthread.php?s=79187f31ecc95e0355778e877d66b379&t=17767">veggieboards.com</a>, </span><span style="font-family:trebuchet ms;">It seems that there are many more people who like it, but the few who don't really hate it! </span><span style="font-family:trebuchet ms;">I'll leave it up to you whether you add it or not, either way this recipe makes a quick and delicious side dish! </span><br /><br /><span style="color: rgb(204, 0, 0);font-size:130%;" ><span style="font-weight: bold;font-family:trebuchet ms;" >Corn with Roasted Red Pepper</span></span><br /><span style="font-family:trebuchet ms;">1 Tbsp olive oil</span><br /><span style="font-family:trebuchet ms;">1 lb. package of frozen yellow corn</span><br /><span style="font-family:trebuchet ms;">1 roasted red pepper- skin and seeds removed and chopped</span><br /><span style="font-family:trebuchet ms;">1/4 sweet onion (or red onion) - chopped</span><br /><span style="font-family:trebuchet ms;">juice of one lime</span><br /><span style="font-family:trebuchet ms;">1 tsp ground cumin</span><br /><span style="font-family:trebuchet ms;">Sea salt and fresh crushed pepper to taste</span><br /><span style="font-family:trebuchet ms;">1 Tbsp chopped fresh cilantro- optional</span><br /><br /><span style="color: rgb(204, 0, 0);font-family:trebuchet ms;" >•</span><span style="font-family:trebuchet ms;"><span style="color: rgb(255, 0, 0);"></span> Heat a pot with the oilve oil to medium heat , add the corn</span><br /><span style="color: rgb(204, 0, 0);font-family:trebuchet ms;" >•</span><span style="font-family:trebuchet ms;"> Cook the corn for 3 or 4 minutes until thawed, stirring occasionally</span><br /><span style="color: rgb(204, 0, 0);font-family:trebuchet ms;" >•</span><span style="font-family:trebuchet ms;"> Stir in the the chopped red pepper, onion, cumin, salt and pepper</span><br /><span style="color: rgb(204, 0, 0);font-family:trebuchet ms;" >•</span><span style="font-family:trebuchet ms;"> Stir well can cook for another minute or two then remove from heat</span><br /><span style="color: rgb(204, 0, 0);font-family:trebuchet ms;" >•</span><span style="font-family:trebuchet ms;"> Squeeze the lime over the mixture and add the cilantro, stir, serve and enjoy!</span><div class="blogger-post-footer">The preceding content and any accompanying images are the property of http://goodwithoutgluten.com - copyright 2010</div>Anonymoushttp://www.blogger.com/profile/01972388220965628453noreply@blogger.com5tag:blogger.com,1999:blog-1834828270174337842.post-87427360865202990492008-05-26T10:31:00.001-07:002008-05-27T03:56:38.378-07:00Mojo pork chops with Mango salsa<a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6H_mthWJAMS_AoKC5RB8UPlDw0bopUH2yBPRLDu2aZ0qPRWl5mxgYdSKqtgn2zQvkL6ERE0eDcqwJZE16w8ARMK4doqJQ9GBAmjtPY5KUW4JAn-05_x0ZW-7n7wCcF8wzAxOtGlBOOies/s1600-h/Mojopork-Mangosalsa.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 434px; height: 288px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6H_mthWJAMS_AoKC5RB8UPlDw0bopUH2yBPRLDu2aZ0qPRWl5mxgYdSKqtgn2zQvkL6ERE0eDcqwJZE16w8ARMK4doqJQ9GBAmjtPY5KUW4JAn-05_x0ZW-7n7wCcF8wzAxOtGlBOOies/s400/Mojopork-Mangosalsa.jpg" alt="" id="BLOGGER_PHOTO_ID_5204740889450616162" border="0" /></a><span style="font-family:trebuchet ms;"></span><br /><span style="font-family:trebuchet ms;">I've been into making a lot of Latin American inspired dishes lately and I was looking for a more authentic Cuban flavor to add to meat so I asked a friend who was born in Cuba and grew up in Miami for a recommendation. She told me to get Mojo marinade,the name rang a bell and when I found it at the store I actually remembered having used it years ago. It has a great garlic-citrus flavor that is good with chicken, pork or beef. I've been hooked on the Goya brand Mojo Criollo (which is gluten-free, and can be found at most grocery stores) and have been using it almost every other day for the past few weeks. </span><br /><span style="font-family:trebuchet ms;">Tonight I marinated some boneless pork chops in the Mojo and then pan fried them. It was the first time I used the Mojo with pork and it was awesome. The pork came out tender, juicy and bursting with citrisy flavor. My first choice would have been to grill the chops, but with no grill available I chose the stove.<br /></span><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB6FXD7AUaYXRxduQsSVCQb7_vVW718fRrIrYcFCk5Ms7ML6OT8oIaBDbz4O1D14Jg_ejSe8u6xtje7G8HqUhGYA14r7Y6mqGyf9S6YtdXNhuLrIBLg2heZdUwImeeCxQy3dFk571_hIes/s1600-h/mojo.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 176px; height: 294px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB6FXD7AUaYXRxduQsSVCQb7_vVW718fRrIrYcFCk5Ms7ML6OT8oIaBDbz4O1D14Jg_ejSe8u6xtje7G8HqUhGYA14r7Y6mqGyf9S6YtdXNhuLrIBLg2heZdUwImeeCxQy3dFk571_hIes/s320/mojo.jpg" alt="" id="BLOGGER_PHOTO_ID_5204741061249308034" border="0" /></a><span style="font-family:trebuchet ms;"> I served the pork chops with a mango salsa. This salsa is a great blend of sweet, spicy and sour. It added a bright summery look and taste to the dish and was a great compliment to the pork. Just add a little rice and and this makes an excellent Cuban inspired dinner for a warm summer night.</span><br /><br /><span style="font-size:130%;"><span style="color: rgb(255, 102, 0); font-weight: bold;font-family:trebuchet ms;" >Mojo Marinated Pork chops</span></span><br /><br /><span style="font-family:trebuchet ms;">Pork chops</span><br /><span style="font-family:trebuchet ms;">Mojo Criollo Marinate</span><br /><span style="font-family:trebuchet ms;">2 Tbsp olive oil</span><br /><span style="font-family:trebuchet ms;">Fresh Cracked pepper</span><br /><br /><span style="font-family:trebuchet ms;">• To marinate: place the pork chops in a bowl, Shake the Mojo well, and pour over enough to just cover the pork, cover and let it marinade for at least 45 minutes, (preferably several hours)</span><br /><br /><span style="font-family:trebuchet ms;">• Heat a frying pan to medium high with the olive oil, add the the marinated pork chops, sprinkle with pepper</span><br /><span style="font-family:trebuchet ms;">• cook on one side for about 7-10 minutes.</span><br /><span style="font-family:trebuchet ms;">• Flip the pork chops over and add a splash of the Mojo to the pan, and continue cooking the pork chops until cooked through, about another 5-8 minutes</span><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvtlqCi2hzXt6gAgSYDB5X0F4keCL9EY5iERUEusZX0viSxXPt0Nc-2Qsh5iHI47BhaQ1h5K3juPi5XZkvv6-dxdE3pZmBwXwZunvW6e8_0thsM2Fqcnp1Uxih5yfXDeyTbgZTfXBOxCdw/s1600-h/mango.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 193px; height: 184px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvtlqCi2hzXt6gAgSYDB5X0F4keCL9EY5iERUEusZX0viSxXPt0Nc-2Qsh5iHI47BhaQ1h5K3juPi5XZkvv6-dxdE3pZmBwXwZunvW6e8_0thsM2Fqcnp1Uxih5yfXDeyTbgZTfXBOxCdw/s320/mango.jpg" alt="" id="BLOGGER_PHOTO_ID_5204741181508392338" border="0" /></a><br /><span style="font-family:trebuchet ms;">• Serve and enjoy!</span><br /><br /><br /><span style="color: rgb(255, 102, 0);font-size:130%;" ><span style="font-weight: bold;font-family:trebuchet ms;" >Mango Salsa</span></span><br /><br /><span style="font-family:trebuchet ms;">1 ripe mango- chopped into 1/4" pieces- skin and pit removed</span><br /><span style="font-family:trebuchet ms;">1/2 medium sweet onion (or red onion) - chopped</span><br /><span style="font-family:trebuchet ms;">one poblano chili pepper- (or 2 jalepeno peppers) chopped and seeds removed</span><br /><span style="font-family:trebuchet ms;">@ 2 Tbsp fresh cilantro - chopped </span><br /><span style="font-family:trebuchet ms;">Juice of 1/2 lime</span><br /><span style="font-family:trebuchet ms;">sea salt to taste</span><br /><span style="font-family:trebuchet ms;">____________________</span><br /><span style="font-family:trebuchet ms;">• Mix all ingredients together in a bowl</span><br /><span style="font-family:trebuchet ms;">• cover and let the flavors mingle for about 30 minutes, serve, enjoy!</span><br /><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBDHOXwhencHMohvtzMXfbQlu2kPYy6_lFGxzZYoI640HQHJtMZhGMVhio7A3i6UsNVgA7L6ppWvVi_-wmHou8stNNgcHRLjoX3mhyphenhyphenokllzHeThoQNnJ4nCaLJXk9WLQt3v_KNthc_HVkQ/s1600-h/mangosalsa.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBDHOXwhencHMohvtzMXfbQlu2kPYy6_lFGxzZYoI640HQHJtMZhGMVhio7A3i6UsNVgA7L6ppWvVi_-wmHou8stNNgcHRLjoX3mhyphenhyphenokllzHeThoQNnJ4nCaLJXk9WLQt3v_KNthc_HVkQ/s400/mangosalsa.jpg" alt="" id="BLOGGER_PHOTO_ID_5204740893745583474" border="0" /></a><div class="blogger-post-footer">The preceding content and any accompanying images are the property of http://goodwithoutgluten.com - copyright 2010</div>Anonymoushttp://www.blogger.com/profile/01972388220965628453noreply@blogger.com0tag:blogger.com,1999:blog-1834828270174337842.post-16220314159875650422008-05-15T09:47:00.000-07:002008-05-18T09:01:21.463-07:00Roasted Garlic Salsa<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibhOMog8GcDRSqVlZhUDAvqMDm82RpI7WzU93FrjIaqpkBszTQOFUId7Cl5iLN0sLzaUYg3R18WHYByK2Z0w6yNO3tivNVTDDBRz0TFsP87V7bUM_Phy_S3l8JoRkIidb95-slqHOs4VBT/s1600-h/RoastedgarlicSalsa.jpg"><img id="BLOGGER_PHOTO_ID_5200651124411559922" style="FLOAT: right; MARGIN: 0pt 0pt 10px 10px; CURSOR: pointer" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibhOMog8GcDRSqVlZhUDAvqMDm82RpI7WzU93FrjIaqpkBszTQOFUId7Cl5iLN0sLzaUYg3R18WHYByK2Z0w6yNO3tivNVTDDBRz0TFsP87V7bUM_Phy_S3l8JoRkIidb95-slqHOs4VBT/s400/RoastedgarlicSalsa.jpg" border="0" /></a><br /><br /><br /><span style="font-family:trebuchet ms;"></span><br /><span style="font-family:trebuchet ms;"></span><br /><span style="font-family:trebuchet ms;"></span><br /><span style="font-family:trebuchet ms;"></span><br /><span style="font-family:trebuchet ms;"></span><br /><span style="font-family:trebuchet ms;"></span><br /><span style="font-family:trebuchet ms;"></span><br /><span style="font-family:trebuchet ms;"></span><br /><span style="font-family:trebuchet ms;"></span><br /><span style="font-family:trebuchet ms;"></span><br /><span style="font-family:trebuchet ms;"></span><br /><span style="font-family:trebuchet ms;"></span><br /><span style="font-family:trebuchet ms;"></span><br /><span style="font-family:trebuchet ms;"></span><br /><span style="font-family:trebuchet ms;"></span><br /><span style="font-family:trebuchet ms;">The season for salsa is here! We got together with our neighbors for a Cinco de Mayo dinner last week. The following salsa along with an avocado salad, <a href="http://goodwithoutgluten.blogspot.com/2008/02/black-bean-salsa.html">my black bean salsa</a>, </span><span style="font-family:trebuchet ms;">and roasted chicken over arroz amarillo (yellow rice), washed down by Jose Cuervo Margaritas was a great way to welcome the warm weather. Although our cuisine was more Cuban that Mexican, our little get together, which we held outside, inspired me to want to make this an annual event.</span><br /><span style="font-family:trebuchet ms;">I've tried making salsa with raw garlic before, and it tastes great while it's fresh, but once it sits for about thirty minutes, the garlic slowly starts dominating the flavors. I wouldn't recommend any close conversations with anyone after eating raw garlic, it gives you just about the worst breath possible. Not to worry though, you can have a deliciously fresh salsa with garlic, without the dominating flavor by roasting it. There are a few different methods to roasting garlic, but the way that has been easiest for me is to simply put it in the broiler of my toaster oven, turning it over once. The result is a sweeter and milder garlic.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="FONT-FAMILY: trebuchet ms" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCDSZdxGqsttLdQfvm98wZShYzdD6O2NZQLk9KqLGwJQzNVCzcKLdD6MLCKhDS1R6PIoDKz4PlL9wDpUW2Bo-xm8mbmkGyVgr081eYZna9xoZKaRMPNPpSWULdobWoLBPjdwkfmcnmZMfu/s1600-h/roasted-garlic.jpg"><img id="BLOGGER_PHOTO_ID_5200647984790466514" style="FLOAT: right; MARGIN: 0pt 0pt 10px 10px; WIDTH: 165px; CURSOR: pointer; HEIGHT: 155px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCDSZdxGqsttLdQfvm98wZShYzdD6O2NZQLk9KqLGwJQzNVCzcKLdD6MLCKhDS1R6PIoDKz4PlL9wDpUW2Bo-xm8mbmkGyVgr081eYZna9xoZKaRMPNPpSWULdobWoLBPjdwkfmcnmZMfu/s400/roasted-garlic.jpg" border="0" /></a> <span style="font-family:trebuchet ms;">When I made this salsa the other day I knew that I couldn't make it as spicy as I normally would. I knew that my daughters, ages 3 and 18 months would be eating it, as well as my neighbors, who have stated several times that they can't eat spicy food. So instead of using a jalapeño pepper I choose to use a hungarian wax pepper. It was just a little hot, but after I removed the seeds and roasted the peppers (using the same method as the garlic) they were perfectly harmless.</span> <span style="font-family:trebuchet ms;">In the past I have made similar salsa recipes and blended them in the food processor, which works great, but since I had more time and wanted this salsa to present well I took the time to chop everything by hand using my chef's knife.</span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibG1eY4UQuKPZLnJRs76oP_X9UbISih5bim_1YYrIEBTuKyTkT_yjlm6m-SdsTuHRA9kz0rQnvmh9R2owwQicoCzQgG4oEShcAJ5VK089aB84GX1W3CahtXIM63mRzbzmpi6QxJlTY_KAb/s1600-h/tomitillos-y-tomato.jpg"><img id="BLOGGER_PHOTO_ID_5200649543863594978" style="FLOAT: left; MARGIN: 0pt 10px 10px 0pt; CURSOR: pointer" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibG1eY4UQuKPZLnJRs76oP_X9UbISih5bim_1YYrIEBTuKyTkT_yjlm6m-SdsTuHRA9kz0rQnvmh9R2owwQicoCzQgG4oEShcAJ5VK089aB84GX1W3CahtXIM63mRzbzmpi6QxJlTY_KAb/s320/tomitillos-y-tomato.jpg" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-size:130%;"><span style="FONT-WEIGHT: bold">Roasted Garlic Salsa</span></span><br /><span style="font-family:trebuchet ms;">4 cloves of roasted garlic- minced</span> <span style="font-family:trebuchet ms;"><br />2 hungarian wax peppers (or jalapeño) - roasted, skin and seeds removed and chopped</span> <span style="font-family:trebuchet ms;"><br />4 Roma tomatoes- chopped</span> <span style="font-family:trebuchet ms;"><br />2 small tomatillos- peeled and chopped </span><span style="font-family:trebuchet ms;"><br />1/2 sweet Vidalia or red onion- chopped</span> <span style="font-family:trebuchet ms;"><br />1 tsp sugar</span><br /><span style="font-family:trebuchet ms;">Salt and pepper to taste</span><br /><span style="font-family:trebuchet ms;">2 Tbsp fresh cilantro- chopped</span> <span style="font-family:trebuchet ms;"><br />Juice of one lime</span><br /><span style="COLOR: rgb(255,0,0);font-family:trebuchet ms;" >______________________</span> <span style="font-family:trebuchet ms;"><span style="COLOR: rgb(255,0,0)"><br /><br />•</span> Peel the garlic cloves and cut the peppers on half length-wise removing the stem and seeds </span><span style="font-family:trebuchet ms;"><span style="COLOR: rgb(255,0,0)"><br />•</span></span><span style="font-family:trebuchet ms;"> Turn on the broiler of your oven or toaster oven, place the garlic and peppers (skin side up) on a pan and place under the broiler</span> <span style="font-family:trebuchet ms;"><span style="COLOR: rgb(255,0,0)"><br />•</span></span><span style="font-family:trebuchet ms;"> Flip the garlic over after about a minute, careful not to let it burn, let it cook another minute or so on the other side, ideally it will be golden brown on both sides when done</span> <span style="font-family:trebuchet ms;"><span style="COLOR: rgb(255,0,0)"><br />•</span></span><span style="font-family:trebuchet ms;"> Broil the peppers until the skin starts to turn brown and bubbly, let the peppers cool a minute and remove the skin</span> <span style="font-family:trebuchet ms;"><span style="COLOR: rgb(255,0,0)"><br />•</span></span><span style="font-family:trebuchet ms;"> You can either chop all of the ingredients by hand, or simply cut them small enough to put them in the food processor. The resulting textures will be different, but the taste will be about the same. If chopping the ingredients everything should be between 1/8 and 1/4 inch in size, except for the garlic which should be minced</span> <span style="font-family:trebuchet ms;"><span style="COLOR: rgb(255,0,0)"><br />•</span></span><span style="font-family:trebuchet ms;"> Squeeze the lime juice over the ingredients, careful not to get the seeds in the salsa (I like to squeeze it over a fork or sieve)</span> <span style="font-family:trebuchet ms;"><span style="COLOR: rgb(255,0,0)"><br />•</span></span><span style="font-family:trebuchet ms;"> Stir (or mix in the processor for about 15 seconds) everything together, place in a covered bowl and set aside for about 20 minutes to let the flavors mingle</span> <span style="font-family:trebuchet ms;"><span style="COLOR: rgb(255,0,0)"><br />•</span></span><span style="font-family:trebuchet ms;"> Serve with corn tortillas. ¡Comerse y disfrutar! (eat and enjoy!)<br /><br /><br /><br /><br /></span><span style="font-family:trebuchet ms;"></span><span style="font-family:trebuchet ms;"></span><span style="font-family:trebuchet ms;"></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="FONT-FAMILY: trebuchet ms" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjskFcySlxSolecTmGVAHaqKCeihVh4B_p7SiCpD-g08glRnzZ5rWaTmcsMgDzZMx2lNg7Daw5fxo3UeekVEhiLLO4gEPnnQ4KdqbAlJG1jBezUWFDCq89iv0v7YXosuIdWam8wvvWL8wLN/s1600-h/finishedsalsa.jpg"><img id="BLOGGER_PHOTO_ID_5200647589653475234" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: pointer; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjskFcySlxSolecTmGVAHaqKCeihVh4B_p7SiCpD-g08glRnzZ5rWaTmcsMgDzZMx2lNg7Daw5fxo3UeekVEhiLLO4gEPnnQ4KdqbAlJG1jBezUWFDCq89iv0v7YXosuIdWam8wvvWL8wLN/s400/finishedsalsa.jpg" border="0" /></a><div class="blogger-post-footer">The preceding content and any accompanying images are the property of http://goodwithoutgluten.com - copyright 2010</div>Anonymoushttp://www.blogger.com/profile/01972388220965628453noreply@blogger.com0tag:blogger.com,1999:blog-1834828270174337842.post-23513008288312661592008-05-06T10:12:00.000-07:002008-05-06T13:30:08.816-07:00Baked Sweet Potatoes with Cinnamon Sugar<a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidWXYQu6qFOgRNsvGEnyerKsL3jskoT0MSG0LLCG_Af66uI0O3Jj1qfQQBPnZ_Y3VkQS0EYtcd4a3M7Zjcexy5Vr1TtpmRCMykTUIdpFUsfzxP41J0s646qmux29a3lquUvXQCp4d0NJu1/s1600-h/Sweet-pot-with-cinn.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidWXYQu6qFOgRNsvGEnyerKsL3jskoT0MSG0LLCG_Af66uI0O3Jj1qfQQBPnZ_Y3VkQS0EYtcd4a3M7Zjcexy5Vr1TtpmRCMykTUIdpFUsfzxP41J0s646qmux29a3lquUvXQCp4d0NJu1/s400/Sweet-pot-with-cinn.jpg" alt="" id="BLOGGER_PHOTO_ID_5197314435739534402" border="0" /></a><br /><span style="font-family:trebuchet ms;">When my children were babies they both used to love sweet potatoes. I would cook huge batches, puree them and freeze in ice cube trays (perfect one ounce portions) to feed them over a few weeks. But lately neither of them will eat, or even try sweet potatoes. Knowing how good sweet potatoes can taste, and especially how good they are for you, I was determined to give it another shot tonight. I remembered how well they were complimented by cinnamon. I baked some sweet potatoes, then chopped them into cubes, tossed them with a bit of butter and cinnamon sugar and they kids loved them. My 3 year old even surprised me by saying "thank you for making this best dinner ever daddy" and then ran into the kitchen to give me a hug! Now that' a good review if I ever heard one. Of course you could get kids to eat just about anything by pouring sugar on it, but the sugar in this was minimum, there is enough natural sweetness in the potatoes that is brought out by the cinnamon and sugar. And lately I'm thrilled to see them eat anything besides cheese, cereal and pasta.<br /><br />The cinnamon thing was good for the kids, but when it came to dinner for me and my wife we don't need cinnamon sugar to make our potatoes taste good, do we? You bet we did! I just couldn't look at the kids eating it that way and have some, and it really was delicious! I served our sweet potatoes with chicken breast with Jamaican spices, and sauteed spinach and onions (with a splash of sherry) and all of the flavors meshed extremely well.<br /></span><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYjIhMjW8fL5adcheJYxu7d05QvEq2PLe87MJ1qrXEooBFhg7S4yhYmvOkcVIDNqMkxOnCidkC7RJk9C-v7RCP9lhfDcqmWFbAfwREVXGsyiylq8sZBRQ9mbpQovh0uc9y75rA9mUg7mEr/s1600-h/Chicken-Spinich-and-swt-pot.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYjIhMjW8fL5adcheJYxu7d05QvEq2PLe87MJ1qrXEooBFhg7S4yhYmvOkcVIDNqMkxOnCidkC7RJk9C-v7RCP9lhfDcqmWFbAfwREVXGsyiylq8sZBRQ9mbpQovh0uc9y75rA9mUg7mEr/s400/Chicken-Spinich-and-swt-pot.jpg" alt="" id="BLOGGER_PHOTO_ID_5197314422854632498" border="0" /></a><br /><span style="font-size:130%;"><br /><span style="color: rgb(255, 102, 0); font-weight: bold;font-family:trebuchet ms;" >Baked Sweet Potatoes with Cinnamon Sugar</span></span><br /><br /><span style="font-family:trebuchet ms;">sweet potatoes</span><br /><span style="font-family:trebuchet ms;">1 pat of butter per potato</span><br /><span style="font-family:trebuchet ms;">aluminum foil</span><br /><span style="font-family:trebuchet ms;">cinnamon sugar (mix 1/2 cup granulated sugar with 1 Tbsp ground cinnamon)</span><br /><span style="color: rgb(255, 102, 0);">_____________________</span><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_XgYKh1kcH9doAam2p664_NZwVeIJvDVEhBPxSJ2dJR1fOjFuZ2jjFZyRXBNu1ztSqb1Vplo5BgfJGoQ8shLyyITch-KBpiAsjOFi7NOJdjFicjXX-9I_998Ab57cJrZ7Gq6GO3ZTVAQi/s1600-h/sweet-pot-in-hand.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_XgYKh1kcH9doAam2p664_NZwVeIJvDVEhBPxSJ2dJR1fOjFuZ2jjFZyRXBNu1ztSqb1Vplo5BgfJGoQ8shLyyITch-KBpiAsjOFi7NOJdjFicjXX-9I_998Ab57cJrZ7Gq6GO3ZTVAQi/s320/sweet-pot-in-hand.jpg" alt="" id="BLOGGER_PHOTO_ID_5197314581768422482" border="0" /></a><br /><span style="font-family:trebuchet ms;">• Pre-heat the oven to 350º</span><br /><span style="font-family:trebuchet ms;">• Wash sweet potatoes, wrap each potato individually in allunimum foil</span><br /><span style="font-family:trebuchet ms;">• Bake for 45 minutes, or until potato becomes soft</span><br /><span style="font-family:trebuchet ms;">• Remove potatoes from the oven, remove foil and cut in half to let cool for a few minutes</span><br /><span style="font-family:trebuchet ms;">• For kids, cut into bite-sized cubes by making cuts horizontally and vertically (see picture to the right), or cut potato in half, lightly butter the halves and sprinkle with cinnamon sugar, or any other toppings you may like.</span><br /><span style="font-family:trebuchet ms;">• If making cubes toss with a bit of butter (to taste) and sprinkle with cinnamon sugar, enjoy!</span><br /><span style="font-family:trebuchet ms;"></span><div class="blogger-post-footer">The preceding content and any accompanying images are the property of http://goodwithoutgluten.com - copyright 2010</div>Anonymoushttp://www.blogger.com/profile/01972388220965628453noreply@blogger.com2tag:blogger.com,1999:blog-1834828270174337842.post-7069410414270406752008-05-01T06:48:00.000-07:002008-05-18T09:05:19.246-07:00Where I've been lately...<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSvPFszuNM296IP_aTE6WU7og45VcTbhkXfVxHP3nZJjstzgqzAg7dxfnh2_NjaHmC5deBbv5k8dIHkp-2npr60b705fm8bOApEq5MwAwEgokQq6XmErlM1XNr5AMNsAk8TpG9yDF58rks/s1600-h/365-yard-process.jpg"><img id="BLOGGER_PHOTO_ID_5195406469532730322" style="FLOAT: left; MARGIN: 0pt 10px 10px 0pt; CURSOR: pointer" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSvPFszuNM296IP_aTE6WU7og45VcTbhkXfVxHP3nZJjstzgqzAg7dxfnh2_NjaHmC5deBbv5k8dIHkp-2npr60b705fm8bOApEq5MwAwEgokQq6XmErlM1XNr5AMNsAk8TpG9yDF58rks/s320/365-yard-process.jpg" border="0" /></a><span style="font-family:trebuchet ms;">The last few weeks have been hectic for me so I haven't been able to cook much or update this blog. My family and I just arrived back from a 11 day excursion up to my home town of Buffalo, NY. Besides visiting friends and relatives the main purpose of our trip was to help my parents get their house (which they've lived in for 37 years) in good enough condition to sell it this summer, no small task to be sure. </span><span style="font-family:trebuchet ms;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-G1igBpUvSxsz6OQSCHIjeYDxyibqfCnm3MtgsqcyEBm4X12O9Zq4nqkjthjWmGsZLjEJCctn4aiOJydfmoQKcqIypG6Cp2Lkz9iU7fEtJIyNeSbLGkY3kL-KC2M-y6MbZkMcMctpiBCV/s1600-h/365-yard-b4.jpg"><img id="BLOGGER_PHOTO_ID_5195406864669721570" style="FLOAT: right; MARGIN: 0pt 0pt 10px 10px; WIDTH: 218px; CURSOR: pointer; HEIGHT: 137px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-G1igBpUvSxsz6OQSCHIjeYDxyibqfCnm3MtgsqcyEBm4X12O9Zq4nqkjthjWmGsZLjEJCctn4aiOJydfmoQKcqIypG6Cp2Lkz9iU7fEtJIyNeSbLGkY3kL-KC2M-y6MbZkMcMctpiBCV/s200/365-yard-b4.jpg" border="0" /></a><br /><span style="font-size:85%;"><span style="FONT-STYLE: italic;font-family:trebuchet ms;" >(photos:left: Me taking a break from breaking up concrete!, right, the yard before, yikes!)</span></span><br /><br /><span style="font-family:trebuchet ms;">My main project was to landscape the backyard. Once the small yard was mostly covered by a basketball court a large garage and carport. A few years back both were torn down leaving the yard a mess of broken and crumbled concrete. I decided on using a combination of river rocks and grass to create and define different areas. I had to break up a lot of the concrete by hand with a pick-axe and sledge hammer in order to make the ground suitable to grow grass. After 7 days of hitting, pounding, shoveling, raking, hoeing, and planting the yard finally took shape. It's hard for me to believe, but it actually turned out just like I planned it!<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8lkkWDjKg3CtHFD7WqbSXS-sZEDIczOgMdzOR2ZP-FV8puI3qpSPwjIR9s5bPhwYY8R6bnbCXvUMsBMSp5GC0pA_lOje0hPREpumzSXSm-OFME6UfYugvzQxvHKdQd3gw8M_PAQ_TPHjL/s1600-h/365-yard-after1.jpg"><img id="BLOGGER_PHOTO_ID_5195407195382203378" style="FLOAT: left; MARGIN: 0pt 10px 10px 0pt; WIDTH: 310px; CURSOR: pointer; HEIGHT: 232px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8lkkWDjKg3CtHFD7WqbSXS-sZEDIczOgMdzOR2ZP-FV8puI3qpSPwjIR9s5bPhwYY8R6bnbCXvUMsBMSp5GC0pA_lOje0hPREpumzSXSm-OFME6UfYugvzQxvHKdQd3gw8M_PAQ_TPHjL/s320/365-yard-after1.jpg" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBIXk6xAxWTNrVOjU8fVqcgVrwzbObD75tpKy6EMDDDqzbeGnLcUrpyq2ckDL4Vlc90JfYG0P9PirKsunChXzUP_EGwj1uDa4R5QXc-1-OmDvYE7yBNhH1gXTkbYapDFSzWoo45T5VM5GF/s1600-h/365-yard-after3.jpg"><img id="BLOGGER_PHOTO_ID_5195407431605404674" style="FLOAT: right; MARGIN: 0pt 0pt 10px 10px; WIDTH: 300px; CURSOR: pointer; HEIGHT: 229px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBIXk6xAxWTNrVOjU8fVqcgVrwzbObD75tpKy6EMDDDqzbeGnLcUrpyq2ckDL4Vlc90JfYG0P9PirKsunChXzUP_EGwj1uDa4R5QXc-1-OmDvYE7yBNhH1gXTkbYapDFSzWoo45T5VM5GF/s320/365-yard-after3.jpg" border="0" /></a><span style="font-size:85%;"><span style="FONT-STYLE: italic;font-family:trebuchet ms;" ><br /><br /><br /><br /><br /><br /><br /><br /><br />(photos: the finished yard!)</span></span><br /><span style="font-family:trebuchet ms;"><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj57VaffdTMH_J3latac9EM3Jm7SlEubstQpAIOF4sTKDBdETwubRU_ehgJmDft1XZDZFVMltHVTwn3GoJadAm20dsZ1na4fOiZ9gYSiK56m0LuwmpyXNeYVUURc-Oa0IYohhblLUYrqFN8/s1600-h/365-yard-after2.jpg"><img id="BLOGGER_PHOTO_ID_5195409536139379730" style="FLOAT: right; MARGIN: 0pt 0pt 10px 10px; WIDTH: 205px; CURSOR: pointer; HEIGHT: 245px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj57VaffdTMH_J3latac9EM3Jm7SlEubstQpAIOF4sTKDBdETwubRU_ehgJmDft1XZDZFVMltHVTwn3GoJadAm20dsZ1na4fOiZ9gYSiK56m0LuwmpyXNeYVUURc-Oa0IYohhblLUYrqFN8/s320/365-yard-after2.jpg" border="0" /></a><span style="font-family:trebuchet ms;"><br /></span><span style="font-family:trebuchet ms;">I know this post doesn't have anything to do with food, but I thought I'd account for my recent absence on this blog! I did get to eat some great Buffalo wings at the Anchor Bar, <a href="http://www.anchorbar.com/">http://www.anchorbar.com/</a>, the home of the original buffalo wing. We were able to eat wings there since they have a dedicated wing fryer, untainted by breaded foods like most restaurants. My mother and I (she's also gluten-free) split a bucket of 50 wings, and only left 13, not too bad...</span><br /><span style="font-family:trebuchet ms;">If you want to try and make authentic Buffalo Wings at home, see my <a href="http://goodwithoutgluten.blogspot.com/search/label/Chicken-Wings">Buffalo Wings recipe posting here</a>.<br /><br /></span><span style="font-family:trebuchet ms;">In addition to this trip I have been busy looking for career opportunities in Marketing, Advertising and Graphic Design in the Raleigh, NC area, My Marketing job at a real estate company was recently eliminated due to market conditions. But, don't worry I'm sure I'll find something soon, and I'll be back to post some more great gluten-free recipes in the next few days...</span><div class="blogger-post-footer">The preceding content and any accompanying images are the property of http://goodwithoutgluten.com - copyright 2010</div>Anonymoushttp://www.blogger.com/profile/01972388220965628453noreply@blogger.com5tag:blogger.com,1999:blog-1834828270174337842.post-46730107851548240902008-04-22T19:24:00.000-07:002008-05-06T10:22:44.742-07:00Bacon, Lettuce, and Tomato<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwUz4OqfhJGlFO6njWo0Yrox7nMrlEaj-VPK_o0bRkTUPFjf_dTEjY4jgSPYhydHnQi9z1nKVswWanADIr3RgVSpJQjodCzJXm7AN7VVNisHK-V9kXws0OBNJiPold0YCgI9Th-A7EIb2E/s1600-h/BLT.jpg"><img id="BLOGGER_PHOTO_ID_5192262149745132482" style="margin: 0px auto 10px; display: block; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwUz4OqfhJGlFO6njWo0Yrox7nMrlEaj-VPK_o0bRkTUPFjf_dTEjY4jgSPYhydHnQi9z1nKVswWanADIr3RgVSpJQjodCzJXm7AN7VVNisHK-V9kXws0OBNJiPold0YCgI9Th-A7EIb2E/s400/BLT.jpg" border="0" /></a><br /><div><span style="font-family:trebuchet ms;">This past week has been a tough one so consequently, I haven’t had much time, or energy to work on this blog. Last week I was given the news that due to market conditions, my position was being eliminated at the real estate company for which I was a marketing coordinator. You would think that this would give me much more time to work on my blog, (which it still may). But in the meantime I’m finding myself scrambling to re-write my resume and get my graphic design portfolio (</span><a href="http://www.jeffsangeorge.com/"><span style="font-family:trebuchet ms;">www.jeffsangeorge.com</span></a><span style="font-family:trebuchet ms;">) up and running. And I have to say that in the wake of this news I find myself less than inspired in the cooking category. That’s not to say that I haven’t been cooking, but just cooking simply. The other night I fried up some bacon, (something that always makes me feel better!) and made BLT’s. I don’t eat too many sandwiches on bread, but the BLT is one occasion which calls for it, so I used some Food for Life rice bread. I always like cheese on mine so instead of calling it a BLT my wife calls it a B with TLC! (Bacon with Tomato, Lettuce and Cheese) and right now I could use <span class="blsp-spelling-error" id="SPELLING_ERROR_0">al</span>l the TLC I can get…<br /><br />B with TLC (A.K.A. BLT with Cheese)<br /><em>Serves 2</em><br /><br />4 slices of bacon, cut in half- cooked<br />1 Tomato- sliced<br />Few <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">pieces</span> lettuce, rinsed<br />Sharp Cheddar Cheese- sliced<br /><span class="blsp-spelling-error" id="SPELLING_ERROR_2">GF</span> mayonnaise (I use <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">Hellman's</span>.)<br />4 slices Lightly <span class="blsp-spelling-error" id="SPELLING_ERROR_4">GF</span> bread<br /><br />Lightly toast the <span class="blsp-spelling-error" id="SPELLING_ERROR_5">GF</span> bread slices<br />Spread mayo on both pieces of toast<br />Lay down bacon, tomato, cheese, and then the lettuce<br />Slice sandwich in half (optional)<br />Serve with carrot sticks,potato or tortilla chips, Enjoy!</span></div><div class="blogger-post-footer">The preceding content and any accompanying images are the property of http://goodwithoutgluten.com - copyright 2010</div>Anonymoushttp://www.blogger.com/profile/01972388220965628453noreply@blogger.com2tag:blogger.com,1999:blog-1834828270174337842.post-40569525954445952312008-04-11T12:07:00.000-07:002008-04-17T06:58:02.981-07:00Caribbean Roasted Chicken with Bacon<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgePQ9dvQ4TXuY6gpLwiiNBU2c7wiLW0UMY9_qY4efbtyv-i3kwjZMlFSNfe5c7XXGGirUXBJ_jbIPuO5XEuKKjkePJbpLafr0wbBF-z8nRHvFzX6n23d-FAP6-t9UMnEn359Ci56fMwMQp/s1600-h/chicken-w-baconPlate.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 425px; height: 370px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgePQ9dvQ4TXuY6gpLwiiNBU2c7wiLW0UMY9_qY4efbtyv-i3kwjZMlFSNfe5c7XXGGirUXBJ_jbIPuO5XEuKKjkePJbpLafr0wbBF-z8nRHvFzX6n23d-FAP6-t9UMnEn359Ci56fMwMQp/s400/chicken-w-baconPlate.jpg" alt="" id="BLOGGER_PHOTO_ID_5188067672192489586" border="0" /></a><span style="font-family:trebuchet ms;">I like to cook healthy food and the problem with bacon is that it just not healthy! One of the good thing about bacon is that it's so packed with flavor that a little goes a long way. So when I say that I baked this chicken breast covered in bacon all I really did was to cover each chicken breast with one piece of bacon. That's not so bad, is it? The Caribbean spice rub I made for this recipe is a great spice mixture to have on hand through the warm months. It not only works well with chicken, but also with fish and pork. The black bean salsa pictured is a quick easy recipe I like to make often. Here is the link to the <a href="http://goodwithoutgluten.blogspot.com/search/label/black%20beans">black bean salsa recipe</a> I posted a few months ago, the only difference is that I've added one cup of cooked corn to the salsa seen above.</span><br /><br /><span style="color: rgb(51, 204, 0);font-size:130%;" ><span style="font-weight: bold;font-family:trebuchet ms;" > Caribbean Roasted Chicken with Bacon</span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH9Bq8SahzhRMxrOusraEY50XIzoG8jS0Y5-3iwTyaCccbATFg0VQExmz-FvGlZoebz7ePR5rDD24hSfbWLypA1c8xwvvla3KYlBgGGzt-ajNKmKut98wcBUyo4aU0ZmCR80HkCHrUkiX1/s1600-h/jalepeno-peppers1.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH9Bq8SahzhRMxrOusraEY50XIzoG8jS0Y5-3iwTyaCccbATFg0VQExmz-FvGlZoebz7ePR5rDD24hSfbWLypA1c8xwvvla3KYlBgGGzt-ajNKmKut98wcBUyo4aU0ZmCR80HkCHrUkiX1/s200/jalepeno-peppers1.jpg" alt="" id="BLOGGER_PHOTO_ID_5188069029402155170" border="0" /></a><br /><span style="font-style: italic;font-family:trebuchet ms;" > serves 2</span><br /><br /><span style="font-family:trebuchet ms;">2 boneless, skinless half chicken breasts</span><br /><span style="font-family:trebuchet ms;">2 slices of uncooked bacon</span><br /><span style="font-family:trebuchet ms;"> 1 lime, or lime juice</span><br /><br /><span style="color: rgb(102, 102, 0);font-family:trebuchet ms;" >Caribbean Spice Rub</span><br /><br /><span style="font-family:trebuchet ms;">3 Tbsp brown sugar</span><br /><span style="font-family:trebuchet ms;">2 Tbsp ground coriander</span><br /><span style="font-family:trebuchet ms;">1 Tbsp garlic powder</span><br /><span style="font-family:trebuchet ms;">2 Tbsp ground ginger</span><br /><span style="font-family:trebuchet ms;">1 Tbsp ground allspice</span><br /><span style="font-family:trebuchet ms;">1/2 tsp ground cinnamon</span><br /><span style="font-family:trebuchet ms;"> 1 Tbsp ground black pepper</span><br /><span style="font-family:trebuchet ms;">1 tsp crushed red pepper</span><br /><span style="font-family:trebuchet ms;">3 Tbsp sea salt</span><br /><br /><span style="text-decoration: underline; color: rgb(51, 204, 0);">__________________</span><br /><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(51, 204, 0);">•</span> <span style="font-weight: bold;">For the spice rub</span>, mix all of the ingredients together well and store in an air-tight container. Will keep well in a dark cupboard for up to 3 months<br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFTzrdOENGwOHuDHtyLIfWTY9zpIOmI9yo7w7HXRtMze2Dj6oI3Irr6UIa4F9Fu8r7OqHUQvwzzfydNcwFWg-F4P_DMs5YbVkaTs1CSpwewLWT6cEOoLHBdGtOgw60_fwgRRQiDv7B6s3s/s1600-h/spicejars.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 375px; height: 106px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFTzrdOENGwOHuDHtyLIfWTY9zpIOmI9yo7w7HXRtMze2Dj6oI3Irr6UIa4F9Fu8r7OqHUQvwzzfydNcwFWg-F4P_DMs5YbVkaTs1CSpwewLWT6cEOoLHBdGtOgw60_fwgRRQiDv7B6s3s/s320/spicejars.jpg" alt="" id="BLOGGER_PHOTO_ID_5188067796746541186" border="0" /></a><br /><br /><br /><br /><br /><span style="font-family:trebuchet ms;"><br /></span><span style="font-family:trebuchet ms;"><span style="color: rgb(51, 204, 0);">•</span></span><span style="font-family:trebuchet ms;"> Pound out the breast to tenderize it and thin it out a bit</span><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(51, 204, 0);">•</span></span><span style="font-family:trebuchet ms;"> "Rub" the chicken breasts liberally with the Caribbean spice rub, place in a covered bowl and refrigerate. Let it marinade for at least a half hour, or up to 24 hours</span><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(51, 204, 0);">•</span></span><span style="font-family:trebuchet ms;"> Pre-heat your oven to 350 degrees</span><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(51, 204, 0);">•</span></span><span style="font-family:trebuchet ms;"> Place the chicken in a baking dish and cover each piece of chicken with one slice of bacon, folding it over or slicing it in half to cover the entire top of the breast.</span><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(51, 204, 0);">•</span></span><span style="font-family:trebuchet ms;"> Cut the lime in half and sprinkle it liberally over the bacon and chicken</span><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(51, 204, 0);">•</span></span><span style="font-family:trebuchet ms;"> Cover the dish and bake for 35 minutes, remove cover and bake for another 10 minutes, or until the chicken is cooked through</span><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(51, 204, 0);">•</span></span><span style="font-family:trebuchet ms;"> Let cool a few minutes and serve over rice with <a href="http://goodwithoutgluten.blogspot.com/search/label/black%20beans">black bean salsa</a>. </span><span style="font-family:trebuchet ms;"></span><br /><span style="font-family:trebuchet ms;"> Goes well with a white wine such as a Viognier or Pinot Grigio, enjoy!</span><br /><br /><span style="font-family:trebuchet ms;"></span><div class="blogger-post-footer">The preceding content and any accompanying images are the property of http://goodwithoutgluten.com - copyright 2010</div>Anonymoushttp://www.blogger.com/profile/01972388220965628453noreply@blogger.com2tag:blogger.com,1999:blog-1834828270174337842.post-21032444726050453792008-04-09T08:28:00.001-07:002008-04-10T06:03:37.295-07:00Sauteed Polenta with Roasted Tomatoes<a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYT54klppUGUNEp8qZGZmH1juAEIOIYTU2YaI68-U7UNCI4lclcTjLsiEIW4FH6zDVrEyq1JZWZzQZTWUPiO14bMR6MX5WmRA3FJSxqLaduTepsB0dh_9Cvn3_3MLQRT9YcL3W9_fOhyMr/s1600-h/polenta-plated2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 379px; height: 310px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYT54klppUGUNEp8qZGZmH1juAEIOIYTU2YaI68-U7UNCI4lclcTjLsiEIW4FH6zDVrEyq1JZWZzQZTWUPiO14bMR6MX5WmRA3FJSxqLaduTepsB0dh_9Cvn3_3MLQRT9YcL3W9_fOhyMr/s400/polenta-plated2.jpg" alt="" id="BLOGGER_PHOTO_ID_5187268062899026482" border="0" /></a><span style="font-family:trebuchet ms;"> It is somewhat frustrating for me to live in a condo where there is no grills allowed. No charcoal, no propane, not to mention that we have an electric stove, in short, no fire! For the past five years I've had access to a gas stove and a charcoal grill, which I used year round, so I'm having a hard time adjusting to a fireless kitchen. Tonight I had a strong urge to roast tomatoes. I really can't say why, but I started having visions of roasting big pans of tomatoes along with zucchini and peppers and whatever other vegetables I could get my hands on. I reminded myself that I still have a a broiler, even if it's electric.</span><br /><span style="font-family:trebuchet ms;">One thing lead to another tonight, the kids were sick, the house had to be picked up, etc, so by the time I had a few minutes to get into the kitchen my visions of roasting huge pans of food just wasn't going to work out. So I scaled down my visions, way down. I ended up roasting two tomatoes in my toaster oven. And the good news is they still tasted great! I cooked a bit of polenta with olive oil garlic and some zucchini and put the tomato over top and had a light , but satisfying meal. This dish would make a great light lunch. I used the quick and easy <a href="http://www.associatedcontent.com/video/14856/trader_joes_organic_polenta.html">pre-cooked polenta from Trader Joe's</a>.</span><br /><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidAJdT8QPmNjMC7KxkiYPoYxzmxJqqNQZ3j3hQ6KNW0d-pvF-4ki3Dn_cQ4F1uQlpclXKcO83hCnyMXjshGQACW1L3phLZVYgOkZHY6yYE5vbCuO9l5pi8l38aAi-dXHNXVk4jtqzxU_Vx/s1600-h/polenta-in-pan.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 356px; height: 271px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidAJdT8QPmNjMC7KxkiYPoYxzmxJqqNQZ3j3hQ6KNW0d-pvF-4ki3Dn_cQ4F1uQlpclXKcO83hCnyMXjshGQACW1L3phLZVYgOkZHY6yYE5vbCuO9l5pi8l38aAi-dXHNXVk4jtqzxU_Vx/s320/polenta-in-pan.jpg" alt="" id="BLOGGER_PHOTO_ID_5187268312007129682" border="0" /></a><br /><span style="font-size:130%;"><br /></span><span style="color: rgb(204, 102, 0); font-weight: bold;font-family:trebuchet ms;font-size:130%;" >Sauteed Polenta with Roasted Tomatoes</span><br /><span style="font-family:trebuchet ms;">serves 1-2</span><br /><br /><span style="font-family:trebuchet ms;">2 roma tomatoes</span><br /><span style="font-family:trebuchet ms;">3 Tbsp olive oil</span><br /><span style="font-family:trebuchet ms;">9 oz pre-cooked Polenta- sliced in 1/2 inch thick pieces</span><br /><span style="font-family:trebuchet ms;">4 cloves garlic-minced</span><br /><span style="font-family:trebuchet ms;">1 tbsp dried sage</span><br /><span style="font-family:trebuchet ms;">1 tsp dried oregano</span><br /><span style="font-family:trebuchet ms;">salt and pepper to taste</span><br /><span style="font-family:trebuchet ms;">1/2 zucchini- chopped</span><br /><br /><span style="font-family:trebuchet ms;">parmesan cheese<br /><span style="color: rgb(204, 102, 0);">___________________</span><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCBkGFJiFQxXQZdQpJPhqGr0QqG4Gg8e0uh9ei6-2NWfDwaJfckO5_xakII8DldIzDfSCsPzhF3xcjh57VBiJgeOpyvXgjieFS0k4BGBWs-7-ogeQuiz9uyAJCPEF-84az5SyuEt0gzPV0/s1600-h/roasted-tomatoes.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCBkGFJiFQxXQZdQpJPhqGr0QqG4Gg8e0uh9ei6-2NWfDwaJfckO5_xakII8DldIzDfSCsPzhF3xcjh57VBiJgeOpyvXgjieFS0k4BGBWs-7-ogeQuiz9uyAJCPEF-84az5SyuEt0gzPV0/s320/roasted-tomatoes.jpg" alt="" id="BLOGGER_PHOTO_ID_5187270395066268274" border="0" /></a><br /><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(204, 102, 0);">•</span> Heat a frying pan to medium high with 2 Tbsp of the olive oil</span><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(204, 102, 0);">•</span></span><span style="font-family:trebuchet ms;"> saute the garlic in the pan for about one minute then add the polenta slices</span><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(204, 102, 0);">•</span></span><span style="font-family:trebuchet ms;"> Sprinkle the polenta with half of the dried sage and oregano, salt and pepper</span><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(204, 102, 0);">•</span></span><span style="font-family:trebuchet ms;"> cook for three to four minutes, using a spatula to keep the polenta from sticking to the pan</span><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(204, 102, 0);">•</span></span><span style="font-family:trebuchet ms;"> Flip the polenta over, add the zucchini to the pan and sprinkle the other half of the sage and oregano, salt and pepper over everything</span><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(204, 102, 0);">•</span></span><span style="font-family:trebuchet ms;"> Keep stirring the zucchini and polenta, for about 3-4 more minutes, add a bit more olive oil if the pan gets too dry, once cooked through. Cover and set-aside</span><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(204, 102, 0);">•</span></span><span style="font-family:trebuchet ms;"> Cut the tomatoes in half legnth-wise, place in a pan, sprinkle with oilve oil salt and pepper</span><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(204, 102, 0);">•</span></span><span style="font-family:trebuchet ms;"> Place the tomatoes in the broiler for about 5 minutes, then flip over and broil on the other side for another 5 minutes</span><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(204, 102, 0);">•</span></span><span style="font-family:trebuchet ms;"> Serve the polenta on a plate and cover with the sauteed garlic, zucchini and roasted tomatoes, splash a little oilve oil over top and sprinkle with parmesan cheese, enjoy!</span><div class="blogger-post-footer">The preceding content and any accompanying images are the property of http://goodwithoutgluten.com - copyright 2010</div>Anonymoushttp://www.blogger.com/profile/01972388220965628453noreply@blogger.com2tag:blogger.com,1999:blog-1834828270174337842.post-69844331252176719602008-04-04T12:44:00.001-07:002008-04-04T14:38:36.420-07:00Chicken and Sausage Cacciatore<a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibSk0EzsqV57Fc5GQ9PPDCQmIY6NdihQWldv6tQbqKvO6ACwfYhG7yqJfCJGitLTXWlU4NOCJiHvM5nV2AWiqueZjga2kWAgx5hToQxQ7rY0JKxvNTSY0_bICYOfp0RXtCeMdg-2eOhB0n/s1600-h/chic-Cacatorie-plated.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibSk0EzsqV57Fc5GQ9PPDCQmIY6NdihQWldv6tQbqKvO6ACwfYhG7yqJfCJGitLTXWlU4NOCJiHvM5nV2AWiqueZjga2kWAgx5hToQxQ7rY0JKxvNTSY0_bICYOfp0RXtCeMdg-2eOhB0n/s400/chic-Cacatorie-plated.jpg" alt="" id="BLOGGER_PHOTO_ID_5185478560480180642" border="0" /></a> <p style="font-family: trebuchet ms;" face="trebuchet ms">It's April here in North Carolina, the Cherry trees are in full blossom, The dog wood trees and Azalea bushes are just beginning to bloom, but it's still cold! We've definitely had some warm, and even hot days, but today it's just 40 degrees. One good thing about the lingering cool weather, it gives me an excuse to continue cooking winter soups and stews, and my all-time favorite stew is Chicken Cacciatore! Translated from Italian cacciatore means "hunter's stew", or "the catch of the day". I can just picture cacciatore stew being slow cooked in an Italian country villa with rabbit and Guinea fowl (like a pheasant).<br /></p><p style="font-family: trebuchet ms;">Back here in the U.S, I went hunting at our local grocery store and stirred-up some chicken breast and Italian sausage, and I didn't even have to kill them! <span> </span>I've also made this recipe with boneless chicken thighs and legs and with pork, it's pretty versatile so you can add whatever type of meat you choose, or no meat at all.</p> <p style="font-family: trebuchet ms;">The combination of fennel seed, rosemary and oregano, along with the mushrooms, give this dish a rich savory flavor that is really satisfying, especially on a cold day.</p> <p style="font-family: trebuchet ms;">This recipe also adapts well to a slow cooker or crock-pot. Just brown the meat, saute the onions, garlic, celery along with the herbs in a pan, then add everything else and let cook on low for 6-8 hours.</p><p style="font-family: trebuchet ms; text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJWKoupvSHignkukSY6c_C6r54l80ug8aVVjlqtqL0f0JHjoQmu4sfDQbCK_0tMAmQvCR4WSlvqAtH5shRsy3uH35_6BNpjXEAh0hBMDhK5r1s_YO4cRfXI69UPiWKZyQ4ZIKJSW8_7Il2/s1600-h/chic-Cacatorie2-inpot.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJWKoupvSHignkukSY6c_C6r54l80ug8aVVjlqtqL0f0JHjoQmu4sfDQbCK_0tMAmQvCR4WSlvqAtH5shRsy3uH35_6BNpjXEAh0hBMDhK5r1s_YO4cRfXI69UPiWKZyQ4ZIKJSW8_7Il2/s320/chic-Cacatorie2-inpot.jpg" alt="" id="BLOGGER_PHOTO_ID_5185480364366445026" border="0" /></a></p> <p style="font-family: trebuchet ms;"> </p> <p style="text-align: left; color: rgb(153, 0, 0); font-weight: bold;font-family:trebuchet ms;"><span style="font-size:130%;">Cacciatore with Chicken and Italian Sausage</span></p><div style="font-family: trebuchet ms;"> </div><span style="font-family:trebuchet ms;">2 Tbsp olive oil</span><br /><span style="font-family:trebuchet ms;">1 lb. Italian Sausage (sweet or hot)</span><br /><span style="font-family:trebuchet ms;">1 Lb boneless, skinless chicken breast</span><br /><span style="font-family:trebuchet ms;">1 medium onion</span><br /><span style="font-family:trebuchet ms;">1 stalk of celery, cut up</span><br /><span style="font-family:trebuchet ms;">4 cloves garlic</span><br /><span style="font-family:trebuchet ms;">1 large bell pepper, cut up to bite sized</span><br /><span style="font-family:trebuchet ms;">Salt and Pepper to taste</span><br /><span style="font-family:trebuchet ms;">1 Tbsp dried Oregano</span><br /><span style="font-family:trebuchet ms;">1 Tbsp dried basil</span><br /><span style="font-family:trebuchet ms;">1 Tsp fennel seed</span><br /><span style="font-family:trebuchet ms;">1 bay leaf</span><br /><span style="font-family:trebuchet ms;">1 sprig of fresh rosemary, or 1 tsp dried rosemary</span><br /><span style="font-family:trebuchet ms;">1 tsp crushed red pepper(optional)</span><br /><span style="font-family:trebuchet ms;">1 28 oz can whole peeled tomatoes</span><br /><span style="font-family:trebuchet ms;">1/2 cup chicken stock</span><br /><span style="font-family:trebuchet ms;">1/2 cup red wine</span><br /><span style="font-family:trebuchet ms;">6-8 crimini mushrooms (or white button mushrooms), sliced</span><br /><br /><br /><span style="font-family:trebuchet ms;">Fresh basil for garnish (optional)</span><br /><span style="font-family:trebuchet ms;">Grated parmesan cheese</span><br /><div style="text-align: justify; font-family: trebuchet ms;"> </div><p style="text-align: justify; color: rgb(153, 0, 0);font-family:trebuchet ms;"><span style="text-decoration: underline;">____________________________</span><br /></p><p style="font-family: trebuchet ms;"> </p> <span style="color: rgb(153, 0, 0);font-family:trebuchet ms;" >•</span><span style="font-family:trebuchet ms;"> Heat a large stock pot to medium high heat with the olive oil</span><br /><span style="color: rgb(153, 0, 0);font-family:trebuchet ms;" >•</span><span style="font-family:trebuchet ms;"> Place the chicken breast and the Italian Sausage into the pot, cook each for about 1 minute on each side, browning them, working in batches if you need to. Set aside.</span><br /><span style="color: rgb(153, 0, 0);font-family:trebuchet ms;" >•</span><span style="font-family:trebuchet ms;"> Using the same heated pot, stir in the onion, garlic, celery, and bell pepper, let them cook about a minute or so, using a fork to scrape off and stir in the browned pieces on the bottom of the pot</span><br /><span style="color: rgb(153, 0, 0);font-family:trebuchet ms;" >•</span><span style="font-family:trebuchet ms;"> Mix in the Oregano, basil, fennel seed, rosemary, salt, pepper and crushed red pepper</span><br /><span style="color: rgb(153, 0, 0);font-family:trebuchet ms;" >•</span><span style="font-family:trebuchet ms;"> Next stir in the tomatoes, chicken stock, red wine and mushrooms, mix all together well and bring to a slight boil</span><br /><span style="color: rgb(153, 0, 0);font-family:trebuchet ms;" >•</span><span style="font-family:trebuchet ms;"> Add the meat and return to boiling, once it boils again reduce heat and simmer for 40 minutes, loosely covered</span><br /><span style="color: rgb(153, 0, 0);font-family:trebuchet ms;" >•</span><span style="font-family:trebuchet ms;"> Remove the bayleaf and romsemary sprig. Serve over GF pasta or rice, garnish with fresh basil (optional) and grated parmesan cheese, Mangia!</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM9tW9nhrgwmppfHDalsonitKmQWO7epMo59dhuRLl8z4SqatqRhljY302heKkNYXuRgDMmZyYoSRUurLqk72_kk29dY50EZISlDdlikIPZ5V42ZwbewyV5KWTmCMVrWrV784uc5_1JWGv/s1600-h/bowlin-hand.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM9tW9nhrgwmppfHDalsonitKmQWO7epMo59dhuRLl8z4SqatqRhljY302heKkNYXuRgDMmZyYoSRUurLqk72_kk29dY50EZISlDdlikIPZ5V42ZwbewyV5KWTmCMVrWrV784uc5_1JWGv/s320/bowlin-hand.jpg" alt="" id="BLOGGER_PHOTO_ID_5185485509737265650" border="0" /></a><div class="blogger-post-footer">The preceding content and any accompanying images are the property of http://goodwithoutgluten.com - copyright 2010</div>Anonymoushttp://www.blogger.com/profile/01972388220965628453noreply@blogger.com3tag:blogger.com,1999:blog-1834828270174337842.post-46810404759415115162008-04-01T13:22:00.001-07:002008-04-02T07:01:14.179-07:00Rosemary Fried Potatoes<a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN-Y1X9IbwJ3Y8l7qvDfp97nhiRlB-T3SLlCcnnxQ4lX1Xj9xRRNCvc9rEFLCuvCvEXhwYb1MPgavlZjxzMW2XNTil7No8vtWabLk0zJXKmu7-lfHsNMRMqpWIT2gptpnljVn-54uZCCF6/s1600-h/Rosemary-potatoes-plated.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN-Y1X9IbwJ3Y8l7qvDfp97nhiRlB-T3SLlCcnnxQ4lX1Xj9xRRNCvc9rEFLCuvCvEXhwYb1MPgavlZjxzMW2XNTil7No8vtWabLk0zJXKmu7-lfHsNMRMqpWIT2gptpnljVn-54uZCCF6/s400/Rosemary-potatoes-plated.jpg" alt="" id="BLOGGER_PHOTO_ID_5184375002993211714" border="0" /></a><span style="font-family:trebuchet ms;">This is a nice and easy breakfast recipe. I like to cook eggs in the morning and now that bread is mostly out of the picture for me I'll often serve these potatoes with my eggs as a source of carbs to make breakfast the filling meal it should be. A few times I made runny over easy eggs and broke the yoke over these </span><span style="font-family:trebuchet ms;">fried potatoes</span><span style="font-family:trebuchet ms;">. Last weekend we had company I served them with ham and spinach frittatas and sliced cantaloupe. Now that's a good breakfast!</span><br /><br /><span style="font-size:130%;"><span style="color: rgb(0, 102, 0); font-weight: bold;font-family:trebuchet ms;" >Rosemary Fried potatoes</span></span><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDZWsB77Z9kDOO8qUsO7TtaiCwdqFD4zIYAcw8ellWJ5PgZTm3Aktl__smOmeXgSQD60ktifhmERWwJ1-qmSRTUhnogf9sI7PPtCsGS3BktJn3_wSOf06SSlLtQrmd8Nbg8ohPvUfPPhDG/s1600-h/potpanclose.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDZWsB77Z9kDOO8qUsO7TtaiCwdqFD4zIYAcw8ellWJ5PgZTm3Aktl__smOmeXgSQD60ktifhmERWwJ1-qmSRTUhnogf9sI7PPtCsGS3BktJn3_wSOf06SSlLtQrmd8Nbg8ohPvUfPPhDG/s320/potpanclose.jpg" alt="" id="BLOGGER_PHOTO_ID_5184375127547263314" border="0" /></a><br /><span style="font-style: italic;font-family:trebuchet ms;" >Serves 4</span><br /><br /><span style="font-family:trebuchet ms;">2 Tbsp olive oil</span><br /><span style="font-family:trebuchet ms;">1/2 onion - chopped</span><br /><span style="font-family:trebuchet ms;">6-8 medium red potatoes- washed and cut into 1/2 inch pieces</span><br /><span style="font-family:trebuchet ms;">2 stalks of fresh rosemary or 2 Tbsp dried rosemary</span><br /><span style="font-family:trebuchet ms;">Sea Salt and fresh cracked pepper to taste</span><br /><span style="font-family:trebuchet ms;">sprig (or two) of fresh parsley chopped (optional)</span><br /><br /><span style="color: rgb(0, 102, 0);font-family:trebuchet ms;" >__________________</span><br /><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(0, 102, 0);">• </span>Cover chopped potato with water in a pot, add salt to the water and bring to a boil</span><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(0, 102, 0);">• </span></span><span style="font-family:trebuchet ms;">Boil until potatoes slide easily off of a sharp knive, about 10-15 minutes</span><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(0, 102, 0);">• </span></span><span style="font-family:trebuchet ms;">Heat a large frying pan to medium with the olive oil, once hot add the onion, salt and pepper</span><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(0, 102, 0);">• </span></span><span style="font-family:trebuchet ms;">Strain potatoes in a colander and stir them into the frying pan with the onion</span><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(0, 102, 0);">• </span></span><span style="font-family:trebuchet ms;">Mix in the rosemary, continue cooking stiring frequently with a spatula so potatoes don't stick to the bottom of the pan. Add more olive oil if the pan gets too dry</span><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(0, 102, 0);">• </span></span><span style="font-family:trebuchet ms;">Cook until potatoes start turning brown and crispy on the outside, stir in fresh parsley (optional) serve hot, enjoy!<br /></span><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2jbmLOqVV7eX92rZeFhhUUbvg1kBDl3cS4ksXMwytNiTspBNKzm04OWMJFpXU4kwmnd7s5Lj9YKvKudKD9SzYYMZNOjMfMcY5ptKvNnrjEjgsIJdFHDV-GxkOetBtgI0Fn3ZvIqSsDotV/s1600-h/potatoes-fritata-plated.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2jbmLOqVV7eX92rZeFhhUUbvg1kBDl3cS4ksXMwytNiTspBNKzm04OWMJFpXU4kwmnd7s5Lj9YKvKudKD9SzYYMZNOjMfMcY5ptKvNnrjEjgsIJdFHDV-GxkOetBtgI0Fn3ZvIqSsDotV/s320/potatoes-fritata-plated.jpg" alt="" id="BLOGGER_PHOTO_ID_5184375217741576546" border="0" /></a><div class="blogger-post-footer">The preceding content and any accompanying images are the property of http://goodwithoutgluten.com - copyright 2010</div>Anonymoushttp://www.blogger.com/profile/01972388220965628453noreply@blogger.com2tag:blogger.com,1999:blog-1834828270174337842.post-11594098552828010132008-03-28T09:01:00.000-07:002008-03-28T09:34:05.574-07:00Spicy Indian Lentil Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ESBPoyBNwDNYcFsdC5P9KK4xLYJTFPsOHo7i21459a206E-1k5C2ohxea4amkDvjSSV_taDYXl90P4od4E7FtFZqxoX4L5hDoPjM7J0dT4BjA3aSlro0MhwiLAgVK6KmCbrv9Ugwo3tG/s1600-h/Lentilsoupbowl.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ESBPoyBNwDNYcFsdC5P9KK4xLYJTFPsOHo7i21459a206E-1k5C2ohxea4amkDvjSSV_taDYXl90P4od4E7FtFZqxoX4L5hDoPjM7J0dT4BjA3aSlro0MhwiLAgVK6KmCbrv9Ugwo3tG/s400/Lentilsoupbowl.JPG" alt="" id="BLOGGER_PHOTO_ID_5182831688099772722" border="0" /></a><br /><span style="font-family:trebuchet ms;">For our family Easter dinner this year I cooked a big ham. I have been really excited about the possibility of cooking lamb for weeks. It's been a while since I've eaten lamb and Easter has always been a great time to indulge on a whole leg of lamb roast. But after going back and forth we all decided ham would work better for our Easter meal.</span><br /><br /><span style="font-family:trebuchet ms;">Well, I quickly got over the disappointment of a lamb-less Easter once I realized that, "hey, we're going to have a big ol' ham-bone left over"! That can only mean one thing for me: soup's on! You can laugh at me, but I really do get excited about this stuff! So now I just had to decide what kind of soup to make with the ham bone. After going back between cannellini bean soup, pasta fazoli, and cuban black bean soup I finally decided on lentil soup. Now some of you may be thinking "what's so exciting about lentil soup?". Well after just eating a bowl, I'm here to tell you, forget the lamb, forget the cannellini, this soup is the bomb! </span><br /><span style="font-family:trebuchet ms;">Maybe it's that I haven't tasted the rich aromatic and savory flavors of Indian food in some time, but my taste buds had a wakeup call tonight and I remember what I love about food. I love food that makes you stand up and take notice. A good meal is "eventful" and leaves you buzzing about it after it's done. This soup did just that for me and the best thing is that it took me off guard.</span><br /><span style="font-family:trebuchet ms;">Now I've got to warn you, this soup is not for everyone, it's got a lot of strong flavors from the ginger, gram marsala, cardamom, and it's on the spicy side, but hey, your mouth deserves a wake up call today!</span><br /><br /><span style="color: rgb(204, 102, 0);font-size:130%;" ><span style="font-weight: bold;font-family:trebuchet ms;" >Spicy Indian Lentil Soup</span></span><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1cuB5E9nrSGk5tm9ID6sKbFTDISAdboRt_-UmA8Cpq_pLTJ49UD9o0YOIqWGfNjjb5zJAJwGqR2ngj2DX4qc9aDYGcdmz7Q1847KEp_xNpZwomNlXnhCqqgEEVhez4_McYHpsnobHXC78/s1600-h/LentilSouppotclose.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1cuB5E9nrSGk5tm9ID6sKbFTDISAdboRt_-UmA8Cpq_pLTJ49UD9o0YOIqWGfNjjb5zJAJwGqR2ngj2DX4qc9aDYGcdmz7Q1847KEp_xNpZwomNlXnhCqqgEEVhez4_McYHpsnobHXC78/s320/LentilSouppotclose.jpg" alt="" id="BLOGGER_PHOTO_ID_5182824987950790930" border="0" /></a><br /><span style="font-style: italic;font-family:trebuchet ms;" >Serves 6-8</span><br /><br /><span style="font-family:trebuchet ms;">2 Tbsp vegatable oil</span><br /><span style="font-family:trebuchet ms;">1 medium onion- chopped</span><br /><span style="font-family:trebuchet ms;">3 cloves garlic- minced</span><br /><span style="font-family:trebuchet ms;">2" piece of ginger root, peeled and minced</span><br /><span style="font-family:trebuchet ms;">2 hot peppers(anaheim, jalepeno, etc..), seeded and chopped</span><br /><span style="font-family:trebuchet ms;">sea salt and crushed black pepper to taste</span><br /><span style="font-family:trebuchet ms;">1 Tbsp <a href="http://indianfood.about.com/od/masalarecipes/r/garammasala.htm">Garam Masala</a> (note: you can make this spice mixture, or buy it pre-mixed, but the fresher the better)</span><br /><span style="font-family:trebuchet ms;">1 tsp ground cardamom</span><br /><span style="font-family:trebuchet ms;">1 tsp cumin</span><br /><span style="font-family:trebuchet ms;">1 bayleaf</span><br /><span style="font-family:trebuchet ms;">1-15 oz can of diced tomatoes</span><br /><span style="font-family:trebuchet ms;">2 carrots, peeled and chopped</span><br /><span style="font-family:trebuchet ms;">1 cup frozen spinach- thawed</span><br /><span style="font-family:trebuchet ms;">1 lb. dried lentils (dahl-red lentils or mung dahl-yellow lentils preferred) -washed and picked over</span><br /><span style="font-family:trebuchet ms;">1 Tbsp sugar</span><br /><span style="font-family:trebuchet ms;">8 cups filtered water </span><br /><span style="font-family:trebuchet ms;">1 hambone with(or without) meat</span><br /><br /><br /><span style="font-family:trebuchet ms;">plain yogurt (optional)</span><br /><span style="font-family:trebuchet ms;">mint leaves (optional)</span><br /><br /><span style="color: rgb(204, 102, 0);font-family:trebuchet ms;" >_</span><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEire3iryTZwsfX2eda9PPJ6hBy5QAFtVQlpnlj5tqpe_bPoKrN9C10-XJ2Uuw9YwRvQzWVn4-FJv9gwmt2yXQ8GRNYymobex1OPi_R_Wkgyy6hS5X2jf79NEway_XEv_kiN9ZgVdhyphenhyphenG_RVM/s1600-h/LentilSoupinPot.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 361px; height: 268px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEire3iryTZwsfX2eda9PPJ6hBy5QAFtVQlpnlj5tqpe_bPoKrN9C10-XJ2Uuw9YwRvQzWVn4-FJv9gwmt2yXQ8GRNYymobex1OPi_R_Wkgyy6hS5X2jf79NEway_XEv_kiN9ZgVdhyphenhyphenG_RVM/s320/LentilSoupinPot.jpg" alt="" id="BLOGGER_PHOTO_ID_5182824880576608514" border="0" /></a><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(204, 102, 0);">•</span> Heat a large pot to medium high with the vegatable oil</span><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(204, 102, 0);">•</span></span><span style="font-family:trebuchet ms;"> Saute the onions for about a minute, until translucent</span><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(204, 102, 0);">•</span></span><span style="font-family:trebuchet ms;"> Stir in the garlic, ginger and hot peppers, sprinkle with salt and pepper</span><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(204, 102, 0);">•</span></span><span style="font-family:trebuchet ms;"> Next mix in the garam masala, cardamom, cumin, and bay leaf</span><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(204, 102, 0);">•</span></span><span style="font-family:trebuchet ms;"> Add the tomatoes, carrots, and spinach and sugar, and lentils, and the hambone stir together well, cook for about 5 minutes</span><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(204, 102, 0);">•</span></span><span style="font-family:trebuchet ms;"> Stir in the water and bring to a boil, stirring occasionally</span><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(204, 102, 0);">•</span></span><span style="font-family:trebuchet ms;"> Once it comes to a boil reduce the heat to simmer and cook for 1 hour, loosely covered, stirring occasionally</span><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(204, 102, 0);">•</span></span><span style="font-family:trebuchet ms;"> Discard the bay leaf and hambone- If your ham bone has meat on it, cut the meat off into bitesized pieces and return the pieces to the pot.</span><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(204, 102, 0);">•</span></span><span style="font-family:trebuchet ms;"> Serve in a bowl with a dollop of plain yogurt and garnish with fresh mint leaves, or parsley (optional), Enjoy, (mandatory :-)</span><div class="blogger-post-footer">The preceding content and any accompanying images are the property of http://goodwithoutgluten.com - copyright 2010</div>Anonymoushttp://www.blogger.com/profile/01972388220965628453noreply@blogger.com4tag:blogger.com,1999:blog-1834828270174337842.post-74608649909829985072008-03-25T11:33:00.000-07:002008-03-27T14:24:49.564-07:00Ginger Lemon Chicken<a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm1bixuNYG7TPkjkQ80w3Nmn9AXp10u2JudQVgKDUdWT6WITWmjoDqCs5Ex7OUl-U3cAGYScRvfqdErz9n_TGj2I1Ho2w-gtfrLCV74UJaDZxHah3yBighA-qgCEQXfLWNMyDIMH8E9L5a/s1600-h/Gingerlemonsalad.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm1bixuNYG7TPkjkQ80w3Nmn9AXp10u2JudQVgKDUdWT6WITWmjoDqCs5Ex7OUl-U3cAGYScRvfqdErz9n_TGj2I1Ho2w-gtfrLCV74UJaDZxHah3yBighA-qgCEQXfLWNMyDIMH8E9L5a/s400/Gingerlemonsalad.jpg" alt="" id="BLOGGER_PHOTO_ID_5181749536729807058" border="0" /></a><br /><span style="font-family:trebuchet ms;">I've been playing with variations of this recipe on and off and finally found the right combination of flavors. This dish is Thai inspired, except that instead of using lemon grass, (which I can't find locally) I've used lemon, which isn't as subtle, but merges well with the ginger to give this dish a light citrisy taste which is characteristic of Southeast Asian cuisine.</span><br /><span style="font-family:trebuchet ms;">This recipe calls for a peeled and julienned broccoli stalk, which some may find unusual. When I first started cooking I would cut off the florets and throw out the rest, but then I learned that the stem not only has nutritional value, but also provides a great taste and texture when prepared correctly. I recommend cutting off off the florets and save them for another dish, then peeling off the tough exterior of the stalk and slicing the rest into thin <a href="http://www.ehow.com/how_13876_julienne-vegetables.html">julienned</a> (also called a matchstick) slices.</span><br /><span style="font-family:trebuchet ms;">I've served this dish as a light lunch over a bed of lettuce and some fresh vegetables, and over basmati rice for dinner.</span><br /><br /><br /><span style="color: rgb(153, 153, 0);font-size:130%;" ><span style="font-weight: bold;font-family:trebuchet ms;" > Ginger Lemon Chicken</span></span><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy1xftJQ5ujzWpeuCVCJp1y7KrHwH-da-gGt6riN1fqkYrQw4Ifl21C10XydyV8sUwm2wjC_LjANeZOh8QhBfqYjagKkExvWmgySog3wY8Wt0CjYpy_W79lqDuG8I3NBJaODrtTI-O9FIc/s1600-h/GingerLemoninpan.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy1xftJQ5ujzWpeuCVCJp1y7KrHwH-da-gGt6riN1fqkYrQw4Ifl21C10XydyV8sUwm2wjC_LjANeZOh8QhBfqYjagKkExvWmgySog3wY8Wt0CjYpy_W79lqDuG8I3NBJaODrtTI-O9FIc/s320/GingerLemoninpan.jpg" alt="" id="BLOGGER_PHOTO_ID_5181749639809022178" border="0" /></a><br /><span style="font-style: italic;font-family:trebuchet ms;" >serves 2-4</span><br /><br /><span style="font-family:trebuchet ms;">2 boneless, skinless chicken breast half's</span><br /><span style="font-family:trebuchet ms;">Salt and pepper to taste</span><br /><span style="font-family:trebuchet ms;">@2 tsp powdered ginger</span><br /><span style="font-family:trebuchet ms;">1 lemon, cut into quarters</span><br /><br /><span style="font-family:trebuchet ms;">2 Tbsp vegetable oil</span><br /><span style="font-family:trebuchet ms;">1/2 medium onion - chopped</span><br /><span style="font-family:trebuchet ms;">@2 inch piece of fresh ginger root, julienned</span><br /><span style="font-family:trebuchet ms;">3 cloves garlic- minced</span><br /><span style="font-family:trebuchet ms;">1 Thai chile pepper or jalapeño pepper, seeded and minced</span><br /><span style="font-family:trebuchet ms;">1/2 cup chicken broth</span><br /><span style="font-family:trebuchet ms;">1 Tbsp sugar</span><br /><span style="font-family:trebuchet ms;">3 Tbsp <a href="http://www.importfood.com/sati7501.html">fish sauce</a> </span><br /><span style="font-family:trebuchet ms;">1 large carrot, peeled and julienned</span><br /><span style="font-family:trebuchet ms;">1 broccoli stalk, peeled and julienned</span><br /><span style="font-family:trebuchet ms;">sprig of fresh basil, or parsley (optional)</span><br /><br /><span style="color: rgb(102, 102, 0);font-family:trebuchet ms;" >_________________</span><br /><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(153, 153, 0);">•</span> Place the chicken breast in a bowl, sprinkle it on all sides with salt pepper and the ginger powder, then squeeze the juice from one quarter of the lemon over it, place in a bowl, cover and refrigrate for at least 30 minutes (an hour or more of marinade time is preferable)</span><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(153, 153, 0);">•</span></span><span style="font-family:trebuchet ms;"> Heat a large frying pan to medium high heat with the vegatable oil</span><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(153, 153, 0);">•</span></span><span style="font-family:trebuchet ms;"> Saute the chicken breast in the hot frying pan, for about two minutes on each side, remove the chicken to a plate or cutting board and cut the chicken into bite sized pieces, set aside</span><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(153, 153, 0);">•</span></span><span style="font-family:trebuchet ms;"> Using the same hot frying pan, drop in the onions and saute until translucent</span><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(153, 153, 0);">•</span></span><span style="font-family:trebuchet ms;"> Next stir in the ginger, garlic and chile pepper </span><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(153, 153, 0);">•</span></span><span style="font-family:trebuchet ms;"> Squeeze in one half of the lemon, taking care not to get any seeds in the pan (try squeezing over a fork)</span><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(153, 153, 0);">• </span></span><span style="font-family:trebuchet ms;">Next mix in the chicken broth, sugar and fish sauce (warning: the fish sauce may smell a bit strong at first, but don't worry it won't taste nearly that strong once it cooks a bit blends with the other flavors)</span><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(153, 153, 0);">•</span></span><span style="font-family:trebuchet ms;"> Let this mixture heat up for a few minutes to almost boiling, then add the chicken (that we set a side earlier), broccoli and carrots, mixing all together well</span><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(153, 153, 0);">•</span></span><span style="font-family:trebuchet ms;"> Continue cooking on medium high heat until the chicken is cooked through, stirring frequently</span><br /><span style="font-family:trebuchet ms;"><span style="color: rgb(153, 153, 0);">•</span></span><span style="font-family:trebuchet ms;"> Serve over rice or a bed of lettuce, squeeze the remaining lemon over top, garnish with chopped fresh basil, or parsley (optional), enjoy!</span><br /><a style="font-family: trebuchet ms;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsvu5RkPSXmOt0e3onZeTchNMJ70eFC0uq71t4FrAZ_dqmAimEGs1Z38HYj0IiSx6uTl9V0JaeHXuSl_fUPqI8JFTwcaVnI2LaHfMkb6dQdw0XgIiJtkGDZaTtzlbIzJ4mwOjmSxIDKO88/s1600-h/GingerLemChicRice.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsvu5RkPSXmOt0e3onZeTchNMJ70eFC0uq71t4FrAZ_dqmAimEGs1Z38HYj0IiSx6uTl9V0JaeHXuSl_fUPqI8JFTwcaVnI2LaHfMkb6dQdw0XgIiJtkGDZaTtzlbIzJ4mwOjmSxIDKO88/s320/GingerLemChicRice.jpg" alt="" id="BLOGGER_PHOTO_ID_5181749734298302706" border="0" /></a><div class="blogger-post-footer">The preceding content and any accompanying images are the property of http://goodwithoutgluten.com - copyright 2010</div>Anonymoushttp://www.blogger.com/profile/01972388220965628453noreply@blogger.com0tag:blogger.com,1999:blog-1834828270174337842.post-1135097239357288532008-03-20T12:30:00.001-07:002008-03-20T12:46:19.493-07:00Swedish Apple Cake<span style=";font-family:trebuchet ms;font-size:100%;" ><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIkw5rce9YKK_t_hkaCWjLr8bZAhr1vSdJFLhigmE52SFEpd-HNy0Vrb6f6RUu3RvPOhnHS9giR6YbWoY4euIyPpfYL3Jh2WYE85jIAGZV1MS1SdoTmVJ0aqGN32Mi8c6U6jloY82lmol1/s1600-h/SweedishApplecake.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIkw5rce9YKK_t_hkaCWjLr8bZAhr1vSdJFLhigmE52SFEpd-HNy0Vrb6f6RUu3RvPOhnHS9giR6YbWoY4euIyPpfYL3Jh2WYE85jIAGZV1MS1SdoTmVJ0aqGN32Mi8c6U6jloY82lmol1/s320/SweedishApplecake.jpg" alt="" id="BLOGGER_PHOTO_ID_5179909757423794354" border="0" /></a>This breakfast cake can be considered a close relative to a pancake, Not only for its somewhat similar ingredients, but also for the fact that you pour the batter into a hot frying pan. I was immediately drawn to it as an alternative to the Saturday morning pancakes I make for my family every week. All three of my girls loved it, and asked for more. I found this recipe on Jill's <a href="http://www.heythattastesgood.com/">Hey that Tastes Good</a> blog last month and knew I had to make it! Here is <a href="http://www.heythattastesgood.com/2008/02/swedish-apple-cake.html">Jill's original Swedish Apple Cake post </a>I've changed mine slightly.<br />The other thing that I really liked about this recipe is that it reminds me of a baked pancake and apple dish my mother made back when I was a teenager, and there's nothing so compelling in taste as memory!<br /><br /><span style="font-weight: bold; color: rgb(153, 0, 0);font-size:130%;" >Swedish Apple Cake</span><br /><span style="font-style: italic;">serves 3-4</span><br /><br />1 cup sugar<br />2 large eggs<br />Salt to taste<br />1 tsp vanilla (or vanilla extract)<br />1 tsp almond extract<br />1 cup Bob's Red Mill gluten free flour mix<br />1/2 tsp xanthan gum<br />1 tsp cinnamon<br />1 tsp allspice<br />3/4 stick of butter, melted<br />3 Tbsp applesauce<br />1/2 apple, cut into thin slices<br />Sliced almonds (optional)<br /><br />Frying pan that can be placed in the oven (no rubber or plastic handles)<br /></span><span style="font-size:100%;"><a style="font-family: verdana;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik7WgLxEXdDLZSliG_KiDBeDqGLJtuBL7RJEc_77w2JfNuNzTRuWy03lEsLnS6W7V2zSMye7qUIzYyaUJeZXtCST2rRwAvZAyqki0oEebgq9VJ5ebXaWShOj4xMpxZRD7yiRIdDyvalJOO/s1600-h/SwissApplebakepan.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik7WgLxEXdDLZSliG_KiDBeDqGLJtuBL7RJEc_77w2JfNuNzTRuWy03lEsLnS6W7V2zSMye7qUIzYyaUJeZXtCST2rRwAvZAyqki0oEebgq9VJ5ebXaWShOj4xMpxZRD7yiRIdDyvalJOO/s320/SwissApplebakepan.jpg" alt="" id="BLOGGER_PHOTO_ID_5179909997941962946" border="0" /></a></span><span style=";font-family:trebuchet ms;font-size:100%;" ><br /><span style="font-weight: bold; color: rgb(153, 0, 0);">• </span>Spray a frying pan with cooking spray and place it in the oven pre-heated to 350 degrees<br /></span><span style=";font-family:trebuchet ms;font-size:100%;" ><span style="font-weight: bold; color: rgb(153, 0, 0);">• </span></span><span style=";font-family:trebuchet ms;font-size:100%;" >Mix eggs with the sugar in a mixing bowl<br /></span><span style=";font-family:trebuchet ms;font-size:100%;" ><span style="font-weight: bold; color: rgb(153, 0, 0);">• </span></span><span style=";font-family:trebuchet ms;font-size:100%;" >Stir in the salt, vanilla and almond extract and melted butter<br /></span><span style=";font-family:trebuchet ms;font-size:100%;" ><span style="font-weight: bold; color: rgb(153, 0, 0);">• </span></span><span style=";font-family:trebuchet ms;font-size:100%;" >Next mix in the flour mix, cinnamon, allspice, xanthan gum, then add the applesauce.<br /></span><span style=";font-family:trebuchet ms;font-size:100%;" ><span style="font-weight: bold; color: rgb(153, 0, 0);">• </span></span><span style=";font-family:trebuchet ms;font-size:100%;" >Once the pan is nice and hot quickly remove it from oven and pour the batter into it, place the apples on the top and sprinkle with cinnamon, and put it right back in the oven for 30 minutes until puffy and brown.<br /></span><span style=";font-family:trebuchet ms;font-size:100%;" ><span style="font-weight: bold; color: rgb(153, 0, 0);">• </span></span><span style=";font-family:trebuchet ms;font-size:100%;" >Let it cool for for five minutes, enjoy!<br /><br /><br /></span><div class="blogger-post-footer">The preceding content and any accompanying images are the property of http://goodwithoutgluten.com - copyright 2010</div>Anonymoushttp://www.blogger.com/profile/01972388220965628453noreply@blogger.com1