Monday, June 30, 2008
Saturday, June 28, 2008
Sausage and Green Bean Soup
3 medium Yukon Gold potatoes, sliced 1/4 inch thick
1 (12 ounce) package Kielbasa pork sausage, cut into 1/2 inch slices (I recommend cutting these again to make half circles, so it's more managable when eating)
1 (16 ounce) bag frozen organic cut green beans
4 cups gluten free chicken stock (I accidentally bought chicken broth and it turned out fine)
2 bay leaves
Sea salt, to taste
Ground pepper, to taste
Place all ingredients in a large soup pot. Slowly bring to a boil, then reduce the heat and simmer, uncovered, until the potatoes are tender, about 15 minutes. Adjust seasonings to taste before serving.
When I was shopping for the ingredients for this soup, I couldn't find things in the exact measurements it called for (For example, I had to buy 2 10 ounce bags of green beans, the sausage was 16 ounces, not 12, they only had large potatoes, etc) so I bought a extra little thing of chicken broth to adjust the liquid accordingly. Also, cooked chicken sausage could be used in this recipe in place of the pork sausage, if you'd like. This soup reminds me of the Zuppa Toscana from Olive Garden that I miss so much, just with green beans instead of that green stuff they put in their soup. It's a great substitute, so I am not even sad about not being able to eat their Zuppa Toscana anymore! Hooray for gluten free!
Tuesday, June 24, 2008
Anyone following a gluten free diet (or just a wheat free diet if you do a lot of research) knows the controversy and uncertainty surrounding oats. Oats are extremely easily contaminated by wheat in the fields they grow in and also in the trucks that transport them (and I'm sure by other means). This is why most avoid oats. I have previously been able to eat oats no problem, so I do. However, I haven't had them in a long while. I have thought long and hard about replacing my Quaker Oats with Bob's Red Mill Gluten Free Oats, but never took the plunge to pay $5.99 for the latter. Last night I had a craving for oatmeal cookies, so I made some (with gluten free flour). 4 dozen to be exact. I ate two last night, and three today. It's hit me like a ton of bricks. My head feels like there is intense pressure building up until it has nowhere to go but to blow out of my ears. My head feels heavy and I just want to lay my head of my desk to nap. My vision is like I'm walking through a tunnel. I am dizzy, easily distracted, and forgetful. My arms feel like they aren't even connected to my body and have a mind of their own. My tummy has those familiar rumblings that seem to quietly tell you, "You f'ed up, man." I'm sure I'll start seeing the beginnings of the tell-tale rash soon.
I felt fabulous yesterday. Just say no to Quaker Oats. I guess the time to overpay for gluten free oats is now.
Monday, June 23, 2008
1/4 cup fresh lime juice
1/4 c olive oil
2 1/2 tablespoons chipotle Tabasco
3/4 teaspoon salt
3 chicken breasts
2 teaspoons honey
Preheat grill to medium-hot.
Combine lime juice, oil, tabasco, and salt in a small bowl. Place chicken in a large ziploc bag. Measure out 1/3 cup (I just estimated) marinade and add to chicken. Allow chicken to marinate at room temperature for about 15 minutes. To make glaze, stir honey into remaining marinade until dissolved. Grill chicken and brush with glaze. Grill until glaze is lightly browned.
This is one of our new favorite dishes!
1 can Bush's Best Black Beans, rinsed
1 can White Shoepeg Corn, drained (not the regular yellow corn! This is important)
3/4 teaspoon Cumin
Approx 1 tablespoon chopped cilatro (I'm not a big cilantro fan, so add more if you fancy it)
Green onion, sliced small (I usually use 1 of the "sticks" (?) and cut just the green part)
Juice of 1 lime (I happen to like a lot of lime, so I do 2 small limes)
Combine all the ingredients in a large bowl and stir well. Eat it and write me to thank me for changing your life. :-)
Thursday, June 19, 2008
Thank you for contacting us about HV Full Cal Bottled Salad Dressing - Original Ranch. We always appreciate hearing from our consumers. Our HV Salad Dressing - Original Ranch is gluten free.
The FDA requires that we list the following allergens on our ingredient labels:
2. Soybean (excluding high refined oil)
5. Wheat (barley, rye, oats, or any source of gluten)
8. Tree Nut
For the most accurate source of information, please check the back of the ingredient panel for every purchase as ingredients may change.
Again, thank you for contacting us.
Consumer Response Representative
Hooray for small victories!! Now I don't have to throw out half of my recipes! Lol. By the way, I have an amazing recipe from the Hidden Valley website for chicken that is absolutely to die for and can easily made gluten free! I'll post it soon.
Speaking of emailing restaurants, it's best to avoid Red Robin if you are wheat/gluten free. Based on the gluten free menu they emailed me (I can forward it on if anyone would like to see it), there are very few items available and they pretty much state that even if you request things to be prepared a certain way (like no seasoning on your fries or burger) they can't guarantee it won't be contaminated. I'm not gonna risk it even though those bottomless steak fries are quite possibly the best fries on Earth. I'll stick to my Ore-Ida crinkle fries and Hidden Valley ranch, thankyouverymuch.
Monday, June 16, 2008
Wednesday, June 11, 2008
Tuesday, June 10, 2008
2 small pieces of leftover chicken parmigiana (see recipe below for how we made this)
Leafy green lettuce
Extra virgin olive oil
Fresh lemon juice (lemon juice in the bottle works fine, but we both thought fresh would be better)
Fresh shredded parmesan cheese
So cut the chicken up into pieces and toss it in with your lettuce and spinach. Drizzle olive oil over (not too much!) and lemon juice. Sprinkle cheese over salad, and devour. It's really good. Eating the chicken this way really brings out the flavor of the seasonings. It was kinda lost in the tomato sauce in the other dish. This salad packs so much flavor that you don't even miss the salad dressing!
Sunday, June 8, 2008
The Boy came up with the idea of making a gluten free chicken parmagiana for dinner tonight. It turned out so amazing that I thought I'd shared the recipe.
B's (Gluten Free!) Chicken Parm and Pasta
Pound the chicken out thin. Combine egg and milk on one plate, and flour and seasoning on another. Coat chicken in egg mixture and then cover in flour mixture. Heat skillet and extra virgin olive oil (enough to cover whole bottom of skillet) over medium heat. Place chicken in skillet and allow to cook for several minutes on each side, or until browned.
But, on the bright side, there is somewhere to go that is celiac friendly! I went to P.F. Chang's because I have heard they have a gluten free menu. I was surprised when I saw the menu because there was actually a lot to choose from (looking at the gluten free menu for Pei Wei on their website leaves much to be desired). So The Boy and I asked the waiter what the difference between the gluten free entree is, and the one off the regular menu (I wanted some of what he ordered, which I had also noticed was on the gluten free menu). I was honestly impressed by what I heard! They said if it is not ordered from the gluten free menu, there is a possiblity of it being contaminated by the beef marinating in soy sauce, and they also don't put it in their dedicated gluten free oil. To say the least, I was very impressed!! Finally a place that understands cross contamination. Most places offer that disclaimer: Due to shared cooking spaces and common frying oil, blah blah blah. So basically they say, consume at your own risk or cook it yourself because we're not going to try too hard for you. But P.F. Chang's understands that if my Spicy Chicken bumps into some soy sauce marinated beef or takes an oil bath with leftover soy sauce bits floating around, that I can't eat it without getting sick! Also, that oh-so-yummy crunchy covering on the Spicy Chicken (much like the orange chicken at Panda Express) is made from potato starch! Yay! They also bring you wheat free soy sauce and supposedly have a gluten free dessert, although I don't know what it is because I didn't get any. The server did bring us some fortune cookies as our "chinese dessert" and I had a good chuckle.
So there you go, enjoy some gluten free food cooked in dedicated frying oil for once at P.F. Chang's!
Friday, June 6, 2008
Glutino Gluten Free Crackers. I bought these at the Fry's store across the street from my work for a (slightly steep) $4.99. I'd heard good things about the Glutino brand (although I did NOT like their frozen alfredo) so I decided to break from my gluten free rice crackers (Back to Nature White Cheddar rice crackers are AMAZING) and give them a try. I am happy to report that these crackers are really good and are a very nice alternative to rice crackers! I find that rice crackers have a very nutty taste (depending on the brand) and I'm not too fond of nuts. Some also taste a lot like sesame (another flavor I am not wild about) so I try to drown out the flavor with whatever topping I am using. These Glutino crackers, I think, have a slight graham cracker flavor and are more similar to "regular" crackers such as the oh-so-yummy Ritz and Club crackers. These could also be successfully substituded for Saltines to calm a sensitive or nauseous tummy since they are a little easier to get down your throat when eaten alone. Overall, big thumbs up on this product and I would recommended these to anyone wheat/gluten free!