Archive | March, 2012

Gluten Free Roasted Red Pepper Sauce Recipe

26 Mar

I love a good burger (sans bun of course!). I have fond memories of going to the pool at the Officer’s Club at Naha Air and Naval Base in Okinawa and ordering huge, juicy burgers loaded with ketchup, mustard, tomatoes, pickles and onions, eating them by the pool with the juices dripping down my arms, the sounds of happy kids splashing away and the occasion shriek from some one being pushed off the high dive by the rowdy boys in the background while the sun beat down on us and a gentle breeze stirred the air. Of course charging them to my Dad’s account at the O Club was pretty cool too.

My vegetarian sister, Karen, ironically sent us a big box filled with meat products for Christmas so I have been enjoying lots of burger lunches lately.

While there is nothing wrong with ketchup and mustard (except possibly all the sugar in the ketchup) sometimes I like something a little more sophisticated on my burger. This is an easy little topping just packed with flavor. I add a touch of Chilpotle Puree for some heat. That recipe follows. The Chilpotle Puree is hot so judge accordingly when adding.

Roasted Red Pepper Sauce

Ingredients

1 large roasted red pepper (from a jar, packed in water) – pat dry
¼ teaspoon Chilpotle Puree – or more or less depending on your heat tolerance
Pinch salt & pepper
½ teaspoon balsamic vinegar
½ teaspoon agave syrup

Directions

Put everything into a small food processor or blender and whirl for a few seconds until blended and fairly smooth. Taste for seasoning. Great on burgers, chicken or fish.

Chipotle Puree

(Taken form the cook book “Seriously Simple” by Dianne Rossen Worthington. I keep this in my fridge at all times and use is for topping everything from hummus to mango sorbet.)
Ingredients

1 – 7 ounce can Chilpotle in adobo sauce
Directions

Pour the chilies and their sauce into a food processor and process until smooth. Place in airtight container, cover and refrigerate.
This gluten free recipe makes a great condiment!

Simply…Gluten-Free Recipes  is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

Resource :
http://simplygluten-free.com/blog/2008/01/roasted-red-pepper-sauce.html

Simply Gluten Free Recipes | Where’s the Coffee?

20 Mar

The combination of four hours sleep in the last 48 hours, jet-lag and three glasses of wine at dinner had me desperately in need of coffee.

No problem, I am in Seattle – home of Starbucks and Seattle’s Best, coffee shops on every corner, or so I was told.

As I had awakened way before the 6:30 am opening of the restaurant in my hotel I took to the drizzly streets in search of a cappuccino donned in a raincoat I haven’t worn in over 10 years. After my usually trustworthy Blackberry’s GPS failed repeatedly to find me a nearby Starbucks and wondering for over an hour I finally asked a woman on the street where the closest Starbucks was. Her puzzled look made me nervous. Seriously! This is Seattle.

The kind woman informed she didn’t know where a Starbucks was but pointed me in the direction of Uptown Espresso which was blissfully close and finally I was able to obtain my much needed jolt of caffeine.

I am in Seattle to attend the first International Food Blogger Conference but this is also the home of my sister and her family so I arrived a few days early.

If I have any claim to fame at all it is that I am the sister of award wining novelist Katherine O’Neal (author of historical romance novel that take place in exotic locales around the world) and sister-in-law of noted film critic and author William Arnold (former critic for the Seattle P.I. and author of Shadowland and China Gate) both of whom are reluctant and reclusive local celebrities. They have lived in Seattle for years and years and yesterday gave me a tour of the city like no other.

We circled the entire city seeing the usual Seattle sites – the Space Needle, Pike Place Market, The Arboretum, The University of Washington, the Waterfront but along the way they pointed out little spots that are not on any normal tour. Such as the apartment where Kurt Cobain bought his heroin and the headstone marking the grave retail legend John Nordstrom (Bruce and Brandon Lee are buried there too but for me Nordstrom’s grave was somewhat of a holy grail experience).
There is nothing more fascinating than touring a beautiful city with someone who loves that city and is truly knowledgeable. I got a behind the scenes look at this Emerald City that was peppered with lots of comments such as “that is where so-and-so lives, he was Paul Newman’s best friend…” and “this recording studio is the birthplace of the alternative music movement that brought us Nirvana and Pearl Jam” and “would you like to see Francis Farmer‘s West Seattle home?” As my sister is also a Celiac tons of gluten-free restuaunts and bakeries were pointed out to me along the way.

As we drove up and down hills, around waterfronts and over bridges I also got a history lesson of this fascinating city that has seen its share of boom and bust. From lumber to gold to technology, Seattle has ridden the highs and lows of the major economic cycles in the past century and a half. It is a city that seems to be able to adapt and yet maintain its original charm.

It seems I’ve seen just about everything here in Seattle except a Starbucks.

Where’s the Coffee? – Simply Gluten Free

 

Resource:
http://simplygluten-free.com/blog/2009/05/wheres-the-coffee.html

Gluten Free Crunchy Chicken Peanut Salad Recipe

15 Mar

I love crispy, crunchy salads – something about eating lots of crispy salad makes me feel so virtuous (and as if I deserve dessert afterwards!). I will often order a big main dish salad a at restaurants for dinner. I mean after all, salad is gluten free, right? Well, yes and sometimes NO.
I unthinkingly ordered a crunchy peanut salad at a restaurant not too long ago without checking if it was gluten free. I know, I know – always, always check! But I didn’t and had to pay the consequences afterward.

I loved the salad but hated the way I felt 2 hours later (and all through the night, and the next day…) so I decided to make my own version of that salad as a gluten recipe at home where I could be certain it was indeed gluten free.

This recipe is packed full of crisp veggies and for even more crunch, some fried mung bean vermicelli noodles. You can get the mung bean vermicelli noodles at an Asian market or in the ethnic section of the grocery store; they are sometimes called cellophane or glass noodles. They come in various thicknesses and for this recipe I used really thin ones (vermicelli). They are basically a dried noodle made from starch and water and can be reconstituted and used in soups, stir fries and spring rolls. When they are fried briefly in hot oil they puff up dramatically and add amazing crunch and texture plus a little touch of the exotic to salads. Don’t be afraid of frying the noodles, it is easy to do, takes just a few seconds and will make people think you are some fancy schmancy chef.

I added some protein to the salad by shredding up some rotisserie chicken but can use tofu instead or just leave it out altogether if you want a vegetarian meal. For the dressing I used a NEW gluten free Asian dressing from San-J (the people who bring you gluten free soy sauce) Tamari Peanut Asian Dressing.

This recipe makes a ton of salad – it serves at least 6 as a main dish and is a really great pot luck dish. Just make it up to the point of adding the fried noodles, peanuts and dressing, place in a bowl topped with some damp paper towels, cover with plastic wrap, refrigerate it and it will stay crunchy for a day or two. Take the fried noodles, peanuts and dressing separately and toss just before serving.

And do you want to know what else? I made this huge bowl of goodness for just a bit more than it cost me to get a very similar salad for one at the restaurant – and I didn’t get gluten poisoned!
Gluten Free Crunchy Chicken Peanut Salad

Ingredients

1 head Napa cabbage, shredded
1 small head red cabbage, quartered, cored and thinly sliced
4 cups cooked chicken, shredded
2 cups shredded carrots
2 bunches green onions, thinly sliced on the diagonal
1 English (hothouse) cucumber, julienned
2 cups shredded carrots
4 ounces snow peas, thinly sliced
8 ounces bean sprouts
1 bunch cilantro, chopped
4 ounces mung bean vermicelli noodles
Cooking oil
1½ cups San-J Tamari Peanut Asian Dressing
2 cups dry roasted, salted peanuts
Kosher or fine sea salt and pepper

Directions

Combine the Napa cabbage, red cabbage, shredded chicken, carrots, green onions, cucumbers, carrots, snow peas, bean sprouts and cilantro in a very large mixing bowl.

Using your hands, gently pull the mung bean vermicelli noodles apart into smaller portions. Place some paper towels on 2 dinner plates. In a small skillet add an inch of cooking oil (the smaller the skillet, the less oil you need) and heat the oil until it ripples but does not smoke. Fry one small handful of noodles at a time until they puff up, about 5 seconds, flip over with tongs and fry the other side for a second or two. Remove from oil with tongs, place on the prepared plate and sprinkle with a little salt. Repeat until all the noodles are fried.

Add the dressing to the vegetable/chicken mixture and toss well to coat. Crumble the fried mung bean vermicelli noodles into the salad; add the peanuts, season with about a teaspoon of salt and ½ teaspoon of pepper, toss again and serve.

A gluten free recipe that serves 6.

Ready for dessert?

Simply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

Resource :

http://simplygluten-free.com/blog/2012/03/gluten-free-crunchy-chicken-peanut-salad-recipe.html

Gluten Free Cooking: Some tips to go the Gluten free Way

7 Mar

Gluten free is the buzzword these days with a majority of the people suffering from Celiac that makes people sick and tosses the digestive system out of its normal course. A Gluten free diet is the best option after organic food products. It’s the answer to all the digestive problems faced by people suffering from Celiac. Gluten free cooking is all about knowing the ways and means of substituting gluten free grains for wheat, barley and rye. Amaranth, Buckwheat, Corn, Millet, Quinoa, Rice flours, Sorghum are some of the food products that can be included in your diet while avoiding gluten laden products.

While shopping for grocery make sure that you are picking up food material that has been labeled as Gluten free. If you have the slightest doubt about the presence of Gluten in any of the processed food material make sure that you check with the manufacturer to clear your doubts. Even a small doze of Gluten can create really big problems especially if you are on a gluten free diet. Look out for food packages that have been certified as Gluten free by one of the certification agencies.

Mark out the areas in the kitchen and the refrigerator where gluten free food products are going to be stored. Make sure that utensils and grills used to cook gluten laden food are not mixed around with Gluten free foods. Have a Gluten free cook book handy every time you cook your meals so that you have a variety of recipes to tickle your taste buds.

Many of the companies that are involved in food processing have introduced products that are Gluten free and available across the counter. You can easily try out a variety of these products, decide your favorite ones and then make it a part of your regular diet. In the mean time don’t stop experimenting with the Gluten free recipes that you are preparing at home. Home made Gluten free recipes can be easily prepared with the help of raw material that is Gluten free.

While going out make sure whatever you have for your lunch or even for snacks must not have a tinge of Gluten. Carry homemade gluten free cookies in case you are going out for coffee with a friend or order for gluten free food products as many restaurants have started serving Gluten free products for people who are suffering from Celiac.

Its quite easy to get and prepare gluten free recipes at home you just need to research in the right direction. Your local library is a great place to find an assortment of gluten-free cookbooks which you can review for yourself before buying.

Resource:
http://glutenfreerecipes.weebly.com/1/post/2012/03/celebrating-the-gluten-free-lifestyle-king-size.html