Tuesday, August 31, 2010

Barbecue Bowl with pasta salad

Shockingly large, isn't it? I can't help it, the flavor is that big!
I am really liking this bowl thing. I am also really liking having to come up with new dishes on a regular basis. It is fun to try to pair up ingredients in my mind before I start making dinner. Tonight's dish came together quite nicely and the recipe practically wrote itself. 

Barbecue Bowl
No Gluten, No Dairy, No Eggs, No Soy, No kidding
1/8 cup grapeseed oil
1/8 cup red cooking wine
4 boneless, skinless, chicken breasts, cut into bite-sized chunks
2 medium sized zucchini, sliced in disks
1 large yellow onion, chopped in very small pieces
1 cup Cinnamon Barbecue Sauce (recipe to follow)
1 cup Pacific chicken broth
Salt and garlic powder

Pour the oil and cooking wine into a large skillet over a medium heat. Add chicken and cook, turning pieces to sear all sides. Add the vegetables and then combine the barbecue sauce and chicken broth and pour over all. Season, cover and allow to simmer for 25 minutes.    

Those tiny onion bits did just what I had hoped they would do in this dish. They are sweet and tender and really make it the wonder that it is. Don't forget the onions!

Cinnamon Barbecue Sauce
No Gluten, No Dairy, No Eggs, No Soy, No kidding
1 cup gf ketchup (See link to see what the gf policy is at Heinz, which is the brand I am currently using. I haven't noticed gluten issues with it, but I really want to make my own ketchup so I can get away from high fructose corn syrup.)
1/3 cup Brer Rabbit black strap molasses
1/4 cup pure maple syrup
1/8 cup French's Classic Yellow Mustard
1/4 cup apple cider vinegar
1/4 teaspoon garlic powder
1/4 teaspoon cinnamon
Salt to taste

Combine all ingredients together and mix well. The cinnamon is the hero here; it is a very nice spice for barbecue sauce; add more if you like. I use this sauce on chicken wings too.
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Pliable Pasta Salad
No Gluten, No Dairy, No Eggs, No Soy, No kidding
1 package Tinkyada Spaghetti Style Brown Rice Pasta (or your favorite gluten free pasta)
Litehouse Red Wine Olive Oil Vinaigrette Dressing (or your favorite oil and vinegar dressing)
Your choice of add ins* - for this evening's salad I used
Whole black olives and yellow pear tomatoes w/chopped green peppers

This is easy to put together. Cook the pasta according to the directions on the package. Drain and rinse. Put into a large enough bowl to allow for tossing. Add vegetables and then pour dressing over all. Use enough dressing to make it moist, according to your preference. Toss and serve if everything else is ready. If you put this together earlier in the day, it will give the flavors time to mingle. Refrigerate until ready to serve.

A bit of humor with this dish. I was in a hurry to get this into my husband's tummy, because he had a meeting tonight. SOOOO, I pulled the pasta off of the burner about a minute early resulting in a just barely under-done noodle. It had the coolest texture! It was kind of bouncy, or something. It sort of gently pushed back on my teeth when I chewed; however, the liquid was so hot in the bowl that as I got further into the meal, the pasta had finished cooking!  Bowls are a great adventure!
*Other possibilities - celery, green onions, red onions, scallions, canned artichoke hearts (marinated or not), cauliflower, broccoli, mushrooms (marinated or fresh), canned baby corncobs, heart of palm, any seeds or nuts that you would like,

Saturday, August 28, 2010

Dear Blogger

Thanks for the editing improvements. They are fabulous. I am especially happy with the preview feature that actually shows what the post will look like when it is published. It makes the whole getting-the-spacing-and-other-formatting-right thing much easier.

This is a simulpost. You can also see it live at my other blog, All We Like Sheep.

South of the Border Bowl - 2.0

This is a variation on the South of the Border Bowl recipe from last weekend. This time the meat of choice is beef stew meat and those baby corns really make this dish special. Something delightful happens to their texture that makes the chewing of them quite satisfying. I can't quite explain it. You will have to try the recipe and see for yourself.

South of the Border Bowl - 2.0
No Gluten, No Dairy, No Eggs, No Soy, No kidding
1/4 cup grape-seed oil
3 tablespoons (approximately) cooking red wine
1-2 pounds stew meat
1 large onions, chopped
3 cups zucchini, chopped
2 15-ounce cans black beans, undrained
1 14.5-ounce can stewed tomatoes, undrained
1 can baby corn, drained and halved or quartered (I did this in the skillet with my spatula)
1 4-ounce can green chilies
1 to 2 cups Pacific Organic Chicken Broth
1 teaspoon each garlic powder, chili powder
1/2 teaspoon each ground cumin, oregano flakes (plus a little more of each of the four spices as directed below)
Salt and pepper to taste
I used the Aunt Lorena method for measuring, but these amounts are very close. 

Put the grape-seed oil and red wine into the bottom of a large skillet and turn the stove on medium to heat. When the oil is heated, add the stew meat and sprinkle with some of each of the spices, along with some pepper. Stir and then brown the stew meat. Add the onions and allow them to cook with the meat for a few minutes and then add the tomatoes, black beans, baby corn, and spices, turn the heat down to medium low, cover the skillet and allow to simmer while you prepare the zucchini.  Once your zucchini is ready, add it to the skillet along with the chicken broth. Bring back to a boil, then reduce heat and simmer for 1/2 hour.

Ladle some stew into your bowl Top the stew with broken up tortilla chips or for the glutened in your life, saltine crackers (which is what my sweetheart did). If you feel you need to add other garnishes, I can't stop you, but this dish really needs nothing else but you.

Mary, Mary, Quite Contrary...

Our garden is coming along with mixed results (which I expounded upon on my other blog), but I am very pleased to have those vegetables that are growing well.

The kohlrabi, which I mentioned in my other blog this morning, is the star of a new Snack Attack post (which I will get to in a few minutes). 

Zucchini is the featured vegetable of this post, however. Last Sunday I took gluten free zucchini bread to church for fellowship time and I am happy to say that the gluten eaters really liked it! I don't know that anyone even knew it was gluten free (unless they saw the glutenless taking some).
I used the recipe at Bob's Red Mill, but I used organic egg whites only (which I seem to be able to tolerate) and left out the walnuts, putting almonds on top instead. You can see that it might have baked a little bit longer, but it was not undercooked to the point of being raw and it was very moist.

I had one of those odd times when a long-forgotten memory comes flooding back. As I was loading up the loaf pans, I was reminded of the very first time I made zucchini bread. I was making some from our first garden years ago and the glutenous recipe I was using made five loaves. I was using this exact same mixing bowl and when I saw how full it was I was astounded. It was an overwhelmingly shocking quantity to me. As I recall, it made five nice loaves and I froze some. I was also reminded how looonnngggg it takes to make a bunch of loaves of zucchini bread, due to the need for so much zucchini. Next time I will use my food processor, but I was making this late Saturday night, because we had unexpected company for dinner and I put it off until our guest left. This meant that my husband was already in bed and I was unwilling to run that noisy machine.

Sunday, August 22, 2010

South of the Border Bowl

I started with the Crockpot Tortilla Soup Recipe over at A Year of Slow Cooking, but by the time it got to the table, it was an entirely different dish!

Once again, I had to rescue some of the food for a
photo shoot before it was gone. You will just have
to imagine how nice the corn bread looked
nestled just to the left of the bowl.
South of the Border Bowl
No Gluten, No Dairy, No Eggs, No Soy, 
No Kidding*
3 chicken breasts, cooked and chopped to bite-sized pieces
1 - 32-ounce carton of Pacific chicken broth
3 cans of black beans, with liquid
1 onion, chopped
1 - 6-ounce can ripe olives, chopped (do not drain)
2 - 14.5 ounce cans diced tomatoes, with liquid
1 - 4 ounce can green chili peppers (I used mild, you decide how hot they should be)
1 cup corn
2 cups chopped zucchini (optional, but this is a great way to get that vegetable into finicky tummies; they will never know it is there)
3 cloves of garlic, chopped fine
1 tablespoon cumin
1 tablespoon oregano
½ tablespoon chili powder
2 teaspoons garlic powder
Salt to taste

Tortilla chips, Mexican blend cheese, sour cream, chopped green onions

Combine all of the ingredients (except for the garnishes) into a large stew pot. Bring to a boil; reduce heat and cover. Cook for 1 ½ hours

To serve, put a handful of tortilla chips in the bottom of the serving bowl and cover with stew. Garnish as you wish. I didn’t put anything on mine. I just put the chips in the bottom of the bowl. This is delicious! My family and our company loved it. I served it with cornbread made with Bob’s Red Mill Gluten Free Cornbread. I used egg whites instead of whole eggs, as I seem to be able to get away with those now. Egg replacer would work fine.
* Always be sure your ingredients are gluten free!

Friday, August 20, 2010

Quick Sleuth

Over at Go Dairy Free there is a post today about Living Harvest Hemp Milk Ice Cream along with a really yummy looking recipe for a Peanut Butter Shell.   Both the ice cream and the shell are No Gluten, No Dairy, No Eggs, No Soy, No Kidding (see the FAQ's at Living Harvest - scroll a little over half-way down the page to I have allergies. How can I be sure your products are safe?). Gotta see if anybody in my town carries this ice cream!

The Gluten Free Cookie Jar has a nice selection from which to choose.

Other bloggers
The Non-Dairy Queen has a lot of recipes that are also gluten, egg and soy free; such as, her Savory Oatmeal Flax Waffles posted August 19, 2010 and that Brown Sugar Flax Oatmeal Ice Cream that she links to from the same post. Check that place out! Don't you love it that more and more people are becoming chemists for their secret other profession?

Thursday, August 19, 2010

Time Sensitive Post

When I was looking for a picture to illustrate
this post, I couldn't find the photo I wanted,
 so I decided to use this little guy that
I drew for our Vacation Bible School this year.
His posture may seem odd,
but he was climbing a tree trunk.
A guy named James is working on a class project concerning the gluten free market and needs a survey filled out. His presentation is in two weeks which would be early September. The survey is only eight questions long. Why not help him out?


Monday, August 16, 2010

Oats! ...and rice

So the last time I tried oats, I still couldn't handle them, but I recently made some oatmeal cookies and I am tolerating them well. I will try to have oatmeal for breakfast next. Being able to add this grain to my diet is a very good thing! I use Bob's Red Mill Gluten Free Rolled Oats.

Lundberg Ricechips...have you tried them? They are really good! I have tried the Sea Salt, Sesame and Seaweed (that just has to be healthy) and Santa Fe Barbecue, but my favorite is Pico de Gallo, which is made with rice and beans. They are spicy, wholesome and delicious!

Monday, August 9, 2010

Sleuthing the spice of life

Concerning spices, I spoke with a man at Oregon Spice Company and got some great information. First of all I will say that I used their products before the dreaded gluten became my enemy, but currently don't have any in my cupboard. I have always purchased them packaged bulk in plastic bags which I would cut open, use what I needed and clamp shut to store. Because of this, I was concerned that they could have contamination and gave them all away. Today I decided to pursue the company, as their products are really good quality.

I spoke with a gentleman who told me that they go to great lengths to make sure there are no cross-contamination problems. Though they do process on the same lines, they clean the lines well between runs. They wash and sanitize their lines and blenders and have visual inspections to be sure there is no build up.

The products with allergens in them are stored in a different part of the plant. The areas where gluten-containing products are processed are isolated with plastic curtains to make sure the dust does not get into the storage areas. They store their allergen containing products away from allergen free products to avoid accidents.

Once a year they swab equipment and send the swabs to a lab in Portland where they test to make sure there is no gluten residuals and those tests have always been clean. I asked him if they would consider becoming certified gluten free and he said that I was the first customer to make such a request. He said if the demand increased, they would probably consider it.

This conversation left me quite confident with Oregon Spice Company spices. I will be buying them again, but you must decide for yourself if you are comfortable doing this.

Thursday, August 5, 2010

Frozen Pudding

I believe the thing I have missed since going No Dairy, No Eggs, No Kidding is ice cream. I am actually adjusting to not having cheese, butter and eggs pretty well. I think this is because they made me feel sick and the memory of that is still strong. I don't think I reacted that way to ice cream, but I would probably really notice it if I tried some now, after having no dairy for several months.

I recently was thinking about Jell-O pudding. I was thinking that the problem isn't in the mix itself (unhealthy as it no doubt is) but with the milk that is added to the mix, so I decided to try it with almond milk. I did that last night, with chocolate (of course) and discovered that it was not going to set up like milk does. I wanted to serve it for dessert, so I decided to try freezing it instead. It worked great! It was in the freezer about 2 1/2 hours and you can see that the center did not freeze hard. This was fine, because it added a nice creamy texture. What else it did was tell me that it just might set up in the fridge after all, if I am willing to give it more time than I had last night. I will post another picture and the directions on Snack Attack! Keep Coming Back!!!

Wednesday, August 4, 2010

Home Style Olive Garden Salad

So this past week my husband and I celebrated our 28th wedding anniversary and though we usually go out, this time I wanted to cook something at home. I decided to make Chicken Marsala again, and I also made a homemade version of Olive Garden's yummy salad that is safe for me.

For the Chicken Marsala this time, I bought the big container of mushrooms from Costco and used half of them. They were delicious! I made enough of everything so we could have "go boxes" of leftovers for the next day, which is how it would have been had we eaten out.

Home Style Olive Garden Salad
No Gluten, No Dairy, No Eggs, No Soy, No Kidding
2 heads of Romaine lettuce, torn in pieces
1 can of whole olives, drained
1 medium red onion, sliced
Whole pepperoncinnis (as many as you want. We love them and use lots!)
Italian seasoning

Put the first four ingredients into your salad bowl. Pour the Vinaigrette over the salad, sprinkle on some Italian seasoning and toss to combine. If you are able to have dairy, you can garnish with Parmesan to taste, but it is not needed. You could also toss in your favorite gluten free croutons, but again, not needed.

We had our meal with some Manischewitz Concord Grape wine. My doctor actually really does recommend I have this from time to time with dinner...a couple of ounces watered down. It is plenty for me and with a meal I don't even get a buzz, which suits me fine.

This was really a wonderful meal and I didn't come away wondering if I would start hurting in a bit.

Tuesday, August 3, 2010

Summer Sleuth

It is a beautiful day today. There is a lovely breeze coming through the front door and though we usually close up the house early to contain the cool we have captured through the night, I just can't bring myself to do so. The air is too refreshing to block out, so I will keep it open until I finish my blog business. It is supposed to hit 90 degrees today.

Hormel has a comprehensive list of their gluten free products on PDF. So you expect it, when you get to their website and click on their Gluten Free Product List link, the PDF file downloads directly to your computer, rather than in your browser.

And speaking of processed foods, Sure Foods Living has a put up a lengthy list of gluten free hot dogs and sausages of all kinds.

Liz Lovely has both normal and gluten-free cookies.

Research and Information
The University of Chicago has a lot of information concerning celiac disease. Their mission: "to raise diagnosis rates for celiac disease and meet the critical needs of people with the condition, through education, research, and advocacy." You should go check it out. They have made this comprehensive resource available as well.

This article, Celiac Disease: On the Rise, from the Mayo Clinic, speculates as to what the cause of this rise might be, explores the disease, gives historical information, discusses research and more.

Other Bloggers
Baking for John (The last dated post is November 2009, but this place is worth a look.)
The Spunky Coconut (Recipes are No Gluten, No Casein, No Sugar, No Kidding, but not all recipes are all of these, so pay attention.)

Cashew Cheese! (I am planning on trying this, but first I have to find a reliable source for uncontaminated raw cashews...)
Fresh Strawberry Pie (from Living Without, complete with an allergy friendly crust! If you aren't on their mailing list, get there. They send out lovely recipes all the time.)
Bread (Gluten Free, Dairy Free, Soy Free, No Kidding - from Elana's Pantry)
Iced Coffee (This could easily be made with almond milk or whatever your favorite dairy alternative is!)
This one is just for fun, but it is free of everything!