A Day of Meals--Extended Version

My husband has celiac disease; our two children and I do not. I try to make gluten-free eating simpler by finding recipes and foods that are naturally gluten-free. Here is a typical day around our table.

Breakfast. We are a cereal family, and B has tried it all. For a long time he ate either Envirokidz or Nature's Path corn flakes. Van's Frozen Waffles have been another staple: B likes them okay cooked in the microwave and topped with any syrup. These are not as good as homemade, so if you try these before you try making gluten-free waffles, don't be discouraged.
Currently, we have been thrilled about Rice Chex and yesterday, I brought home a box of Corn Chex. These are the best--they're cheaper and easier to find than the specialty products, and stay crisper longer in milk. I have to say, though, I have never had to go to a health food store to find any of the above products. They have all been available at Smith's, Fred Meyer, and sometimes even Walmart. Ordering products you really like from Amazon.com is another option.
Another happy discovery: gluten-free oats. There are several brands out there, and all seem to be truly safe. Our favorite: Bob's Red Mill. Bob is like one of our best friends, actually--his mixes and flours are wonderful. More on that in a minute. We like Bob's oats because they are more like quick-cooking oats than the tougher steel cut oats, and B is mastering making his own granola. We haven't tried cookies with these oats yet, though I imagine they will be tasty.
Other breakfast ideas: breakfast burrito (scrambled eggs, any veggies, and cheese on a steamed corn tortilla); yogurt and fruit; smoothies; Instant Breakfast (any except malt).

Lunch. I try to send B to work with leftovers from dinner the night before. Lunch and snacks can be a tricky business. B sometimes takes soup or chili. Stagg(Hormel) and Pacific Natural Foods are favorites. We especially love Pacific Natural Foods' Tomato soups and broths. Again these products area widely available. We've also had good luck with Progresso soups. They don't say gluten-free, but if they don't have any gluteny ingredients, they seem to be safe.

Snacks (this might be more helpful for sack lunch ideas). We have tried several snack products, and I seem to like more of them than B. Rice crackers (available at Costco), and rice cakes go great with cheese, meat, spreads, and tuna. In bar form, we have many delicious options: Larabar, Mrs. May's (they have many other tempting gluten-free foods available), and KIND bars. Tiger's Milk bars are another classic option. All of these are available at Amazon.com, and I've seen many at Costco as well. These are kind of expensive to have everyday, but are worth knowing about. Another great option: trail mix. It's easy to make your own mix of nuts, seeds, dried fruits, coconut, chocolate chips...premade mixes are hit or miss, so always check the ingredients list. (The issue tends to be cross-contamination). Deli meat, cheese sticks, and Yoplait or Stonyfield Farm yogurts are favorites.

Dinner. There seems to be a basic formula for the ideal dinner: protein, grain/starch, at least 1 vegetable and hopefully 1 fruit (maybe for dessert). Learning to cook gluten-free has been the perfect excuse to cook from scratch, and because I do this everyday, I try to find simple meals. Following the above formula leaves the door open for plenty of options. We all eat gluten-free for dinner, with the exception of some mixed meals. If we're having spaghetti, for instance, I'll make two pots of pasta--1 GF, 1 wheat, and then serve with the same sauce or toppings.

Protein. every kind of meat is naturally gluten-free. The only thing to look out for is preseasoned or cooked meat. Costco sells labeled gluten-free rotisserie chickens, as do many grocery stores if you're in a hurry. Many marinades and salad dressings are gluten-free as well. We love barbecue chicken or pork, made in the crockpot. (recipe bel0w). We always have to check sauce and dressing ingredients, but we have always found something that works. Brianna's is always a favorite; Kraft also has an excellent selection.

Grain/Starch. Rice. We love medium grain Calrose (it also makes excellent flour); brown has more nutritional value and a nuttier flavor; jasmine and basmati are treats for special occasions (jasmine is what they serve with Thai food; basmati goes with Indian), and are great with anything. Wild rice is delicious (We've fallen for Lundberg, who also make different rice cakes) and also has more nutritional value. Rice noodles go well with stirfries, or as a substitute for pasta noodles. The best gluten-free pasta in the world is Tinkyada. A simple solution for mixed family dinners: make wheat pasta for the wheaties, and cook Tinkyada separately for the gluten-freebies. We have separate colanders to be especially careful. Tinkyada makes all kinds of shapes and sizes, and it never gets mushy. It also doesn't taste as much like rice as regular rice noodles.
Other starch options: baked or mashed potatoes, sweet potatoes, yams; quinoa; polenta; and grains like millet and amaranth. And of course, corn tortillas. Steamed, fried, or baked.

Vegetables & Fruits. Salads with gluten-free dressing. Anything roasted or steamed. Vegetables (and fruits) are one area we can really relax in--they are all gluten-free! I recommend finding out what's in season. It will save money and taste better. Right now great options would be artichokes, asparagus, peas, green beans, carrots, and cabbage, among many others. As mentioned, most salad dressings are fine, but it's always good to read labels. Canned fruit, jams etc, tend to be gluten-free. Strawberries, plums, apricots are a few of the delicious offerings that come in the spring.

A word on Casseroles. There are GF casseroles out there, though I'm not as familiar with them. Basically anything with a rice base will work, just beware of using cream of anything soups--the common ones thicken with flour. If casseroles like this are a staple at your house, you may want to explore more dinner options to save yourself from cooking two meals every night. You may also find it worthwhile to look for gluten-free creamy soups, or to make your own from scratch a la Bette Hagman.

A word on Baking. The biggest hole in a celiac's life is probably baked goods. But bread and cookies and cakes do not have to be completely absent. Our house was established as a gluten-free baking zone, which means I don't bake anything with wheat. Cross-contamination is a concern, and in a mixed kitchen, that will be your biggest enemy. I still think it's possible to pull it off, if you must. There are many mixes on the market. Need a gluten-free chocolate cake or brownies? Bob's Red Mill has mixes for you. I've also heard great things about Pamela's mixes. Both companies also make mixes for cookies, bread, pancakes and waffles. If baking is still too daunting, we recommend products from the gluten-free bakehouse at Whole Foods, MiDel gluten-free cookies, and products from Wild Oats.
Flourless cakes and cookies are another option. There are countless recipes for flourless chocolate cakes, pavlova, macaroons, or these peanut butter cookies:
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2 eggs
1 cup sugar
1 cup peanut butter

Beat eggs. Mix in sugar and peanut butter. Form into balls and drop onto a cookie sheeet. press with a fork, if desired. Bake at 350 for about 10 minutes.
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Crockpot Barbecue Meat
Pork roast (tenderloin does well) or chicken pieces
Gluten-free BBQ Sauce of choice
1 onion, chopped, if desired

Place meat on top of onion in a crock pot. Drape the sauce over the meat, covering plus a little more. Add a little water, if desired.
Cook on high 3 to 4 hours, or on low for 6 to 8. Meat should fall apart easily when it's done. Serve with baked or mashed potatoes (or sweet potatoes for more nutrition), gluten-free cornbread (made from Bob's redmill mix or Hodgson mill gluten-free cornmeal+rice flour), roasted vegetables, corn on the cob, etc.
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Putting it Together: Spicy Turkey Sausage and Wild Rice Pilaf

As I've learned some recipes and cooking techniques and thought more about what types of foods work well together, I have felt more comfortable putting together meals. I don't always do it--too often we are missing a green vegetable at dinner. When I do trust my instincts, it's always a learning experience (and often delicious).
I found some turkey sausage on sale at the grocery store last week--the use/freeze by date was coming up so it was half off. It made a delicious meal paired with wild rice pilaf (recipe below). All we were missing: some kind of green, either a salad or roasted asparagus or green beans. The rice was perfect with the spicy sausage, especially with the addition of sauteed mushrooms and leeks. All together it was spicy and buttery and delicious. It was also incredibly easy--cook the sausage (already in links). Cook the rice. Boom. About 40 minutes.

Wild Rice Pilaf

Cook the wild rice according to the directions on the package. Be sure to use salt, whether instructed to or not.
Meanwhile, melt butter or heat olive oil (to taste) in a frying pan or skillet, over medium heat. Add leeks, onions, or shallots (your choice, sliced or chopped) and cook until a little softer. Add mushrooms and cook all until soft and fragrant.
Add sauteed vegetables to wild rice and serve.
Other excellent additions: chopped fresh parsley; finely chopped garlic; toasted sliced almonds.

Today I used some of the leftover wild rice to make a salmon salad. Also easy.

Wild Rice Salmon Green Salad

Leftover wild rice, reheated if desired
Leafy greens of choice (I chose romaine from a salad bag, even faster)
Cooked salmon (mine was canned) (leftover chicken would be excellent too, or sausage or whatever kind of meat or protein you have on hand)
Lemon juice, to taste (I used this instead of salad dressing)
Fresh grated parmesan (or romano), if desired

This was a winner too--satisfying and tasty. I'm trying to change my mindset about salad, and this type of meal definitely helped.
What kind of meals do you throw together for lunch or dinner?

Lighter Sesame Chicken

Martha Stewart and the folks at Everyday Food give us this Chinese food classic lightened up--and made gluten-free in the process.
I think this is a recipe-in-progress. I'm encouraged by the batter, though my husband wasn't sure about it. We both think the sauce needs a little tweaking--a little sweeter, maybe more spice. It does make me feel like we could make Chang's Spicy chicken here at home, so I'll keep you posted on that front. In the meantime, if you're craving take-out and looking for a lighter or gluten-free version (for less bucks than PF Chang's), give this a whirl.
A side note: PF Chang's, as well as their faster-food counterpart Pei Wei, both offer delicious gluten-free menus. Click here and here.


photo from original recipe site.

Lighter Sesame Chicken

Everday FOOD

Serves 4

• 3/4 cup brown rice
• 3 tablespoons honey
• 2 tablespoons sesame seeds
• 2 tablespoons soy sauce
• 1 garlic clove, finely chopped or crushed with a garlic press
• 2 large egg whites
• 1/4 cup cornstarch
• 1 1/2 pounds boneless, skinless chicken breast halves, cut into 2-inch chunks
• Coarse salt and ground pepper
• 2 tablespoons vegetable oil, such as safflower
• 4 scallions, thinly sliced
• 1 1/2 pounds broccoli, cut into large florets, stems peeled and thinly sliced

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1. Place a steamer basket in a large saucepan, and fill with 1 inch water; set aside for broccoli. Cook rice according to package instructions.
2. Meanwhile, make sauce: In a small bowl, combine honey, sesame seeds, soy sauce, and garlic; set aside. In a large bowl, whisk together egg whites and cornstarch. Add chicken; season with salt and pepper, and toss to coat.
3. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add half the chicken; cook, turning occasionally, until golden and opaque throughout, 6 to 8 minutes. Transfer to a plate; repeat with remaining tablespoon oil and chicken. Return all the chicken to skillet; add reserved sauce and scallions, and toss to coat.
4. Meanwhile, place saucepan with steamer basket over high heat; bring water to a boil. Add broccoli, and cook until crisp-tender, 4 to 6 minutes. Serve sesame chicken with broccoli and rice.

What's for Dinner: A Month of (Gluten-Free) Meals

Hands down the best advice I have ever gotten about making dinner for my family: Plan a whole month ahead. The first time I heard it, I was astounded. A whole month? It was beyond me. Looking back, it probably would have been depressing/hilarious to see five or six meals repeated through the course of the month. I couldn't handle it yet, but I thought it sounded like a nice goal to aspire to.
I have since planned menus for a whole month and I have to say, it's amazing. It saves money, time, and means plenty of options if the ascribed meal for the night doesn't sound good. I've done a horrible job of meal planning in 2009, but I'm trying to get back on top of it and thought I would share our dinners with you.
Meal-planning is a personal endeavor. In trying to save money, this is mostly based on what we have in the pantry, trying to buy as few ingredients as possible. I hope you find some meals that will help you too. Stay tuned this month for reviews, as well as more gluten-free ideas and recipes. I will also work to post the recipes that are not already linked on this entry.
I have to admit, I'm a little surprised at the Martha Stewart theme I've got going. We'll see how her recipes measure up this month.
And, as always, these meals are gluten-free. Many of them are naturally gluten-free, meaning they need no adaptations.

A month's worth of meals, allowing a few gaps for leftovers and life in general:
Lighter Sesame Chicken*
Apricot-Glazed Pork Tenderloin* (notes on this recipe to come)
Spaghetti Carbonara*
Burgers, Honey-glazed baked beans, salad
Rice Choccoli
Black Beans and Rice
Honey-Soy Glazed Chicken
Crockpot Chicken makhani, dal, and gluten-free naan (this one's going to be good...)
Breakfast casserole, salad, crepes and fruit
Chicken with Ginger
Corned Beef and Cabbage OR Salmon Cabbage Rolls (St. Patrick's Day Meals)
Chicken Corn Chowder
Calzones or Pizza, salad
Tuna Patties or Tuna Caesar Salad
Rolled Flank Steak*
Chinese-Style Chicken Soup*
Green Chicken Curry
Southwestern Eggs
Pancakes, Eggs, Hasselback potatoes
Creamy Goat Cheese Pasta with Roasted Asparagus
Tuna-Black bean tacos
Roasted Chicken, sweet potatoes, and green beans
"Cajun-Style" Chicken Breat with Chili Bean Maque Choux
Thai Peanut
Chicken with Poblano Cream Sauce
Orange Beef stir-fry

*=new recipes I'm trying this month

Any questions? Suggestions? Let me know in the comments.

Pacific Northwest Salmon Chowder and Gluten-free Muffins

I think one of the highest compliments you can give someone about their cooking is asking for their recipe. We had some friends to dinner the other night and they raved about this chowder. In this case, as with most of my cooking, I'm simply the lucky one who found this recipe. The muffins are reminiscent of cornbread and really, cornbread would be excellent with the chowder. We enjoyed the simplicity of the muffins with apricot jam. Following, by request, are recipes for both. The salmon chowder is another delicious find in The Joy of Cooking.

Pacific Northwest Salmon Chowder

1 cup heavy cream

1 Tablespoon unsalted butter
2 medium leeks (white part only), cleaned thoroughly and chopped
1/4 cup dry vermouth (I used more vegetable broth; a little lemon juice or some kind of fruit juice would be a recommended substitution as well)
1 clove garlic, minced

3 cups fish stock, fish fumet, or fish broth (I used vegetable broth and added a few dashes of fish sauce)
2 red or white potatoes, diced
1/2 teaspoon salt

1 salmon fillet (about 12 ounces)
1/4 teaspoon ground black or white pepper

small dill sprigs (optional for serving)

In a small saucepan, simmer the cream over medium-low heat, whisking occasionally, until reduced to 2/3 cup.
Meanwhile, melt butter in a soup pot over medium heat. Add leeks, dry vermouth or stock, and garlic and cook until leeks are tender but not browned, 5 to 10 minutes.
Stir in fish stock, diced potatoes, and salt.
Bring to a boil, reduce heat, and simmer until the potatoes are cooked, 10 to 15 minutes. Reduce the heat to medium-low. Add the reduced cream along with the salmon and pepper.
Simmer just until the salmon is cooked, 8 to 10 minutes, depending on the thickness of the fish. Gently break apart the fillet with a wooden spoon. Serve immediately, garnished with dill sprigs.
Serves four.
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These muffins are really easy to throw together, and can be used as a base for many kinds of muffins. We owe this one to Betty Hagman, the gluten-free gourmet herself (The Gluten-free Gourmet Revised edition)

Quick and Easy Muffins

¼ cup sugar
2 Tablespoons butter
2 eggs

1 cup rice flour, or 1/2 cup rice flour, 1/2 cup sorghum flour
¼ teaspoon salt
¼ teaspoon xanthan gum
2 teaspoons baking powder

½ cup milk or nondairy liquid (juice is good)

¼ teaspoon vanilla

Grease 8 muffin cups, or line with paper muffin cups.
In a mixing bowl, cream together sugar and butter.
Beat in the eggs.
Sift together the flour, salt, xanthan gum, and baking powder and add to the egg mixture alternately with the milk. Don’t overbeat. Stir in the vanilla.
Pour into muffin cups. Bake at 350° for about 20 minutes.

Variations
Blueberry Muffins: add 1 to 1½ Tablespoons fresh or frozen blueberries
Cranberry Muffins: add 1 to 1½ Tablespoons fresh or frozen cranberries
Raspberry Muffins: add 1 to 1½ Tablespoons fresh or frozen raspberries
Lemon Poppy seed Muffins: 1 Tablespoon lemon zest and 1½ Tablespoons poppy seeds
Coconut: add 1 to 1 1/2 Tablespoons coconut

Easy Incredible Eggs

Eggs are magical. Really. They have such power and only use it for good--they bind, smooth, fluff, soften. AND they taste pretty good on their own, especially in the recipes below.
Eggs for dinner are so fast and easy--and they don't have to be part of a breakfast combo plate. Maybe I'm behind, but I didn't know that. These recipes could make you a believer too.



photo by sir chalky

Southwestern Eggs

2-16-ounce jars salsa
8 large eggs
1/4 teaspoon kosher salt
1/8 teaspoon black pepper

1 avocado, diced (optional but so good!)
1/2 cup sour cream (optional)
1/4 cup cilantro leaves (optional)
8 ounces tortilla chips

Pour the salsa into a large nonstick skillet over medium heat. Cover and heat until warmed through.

Break 1 egg into a small dish and slide it gently into the salsa. Repeat with the remaining eggs. Season with the salt and pepper. Cover and cook to the desired doneness.

Divide the eggs and salsa among individual plates. Top with the avocado, sour cream, and cilantro and serve with the chips.

Makes 4 servings
recipe from Real Simple magazine; find it online here.
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Lynne Rossetto Kasper of "Splendid Table" shared this recipe by Sally Swift from their book The Splendid Table's How to Eat Supper: Recipes, Stories, and Opinions from Public Radio's Award-Winning Food Show in one of her weekly newsletters. I highly recommend the newsletter--thanks Whitney! More info here.
The rest of these notes come directly from her newsletter.

Crispy Tortilla Eggs with Avocado and Lime

The recipe for this dish, at its most primal, begs for variations, so follow your heart: add shrimp, roasted chiles, olives, fresh herbs - you get the idea.

• 3 tablespoons good-tasting extra-virgin olive oil, or more as needed
• 4 stale corn tortillas, cut into long narrow strips
• 2 tablespoons chopped mild onion
• Salt and fresh-ground black pepper
• 6 eggs, beaten
• 1/3 cup good-quality salsa
• 1/3 cup crumbled mild cheese, such as Monterey Jack or Brick*
• 1 avocado, sliced
• 1 lime, halved
• 1/4 cup Mexican crema, sour cream, or plain whole-milk yogurt (optional)

1. Film a large saute pan with the olive oil, and heat over medium-high heat until the oil looks wavy. Add the tortilla strips and fry until they are beginning to crisp, about 1 minute. Don't move them around too much; let them crisp on one side and then turn them.

2. Add the chopped onion and continue frying until the tortilla strips are crispy and nicely browned. Season with salt and pepper. Remove from the heat and spoon off any extra fat, reserving 1 tablespoon in the pan.

3. Return the pan to the burner, reducing the heat to medium. Move the majority of the strips to the edge of the pan, leaving about 3 inches clear in the center. Pour the eggs in the center and partially over the strips. Allow the eggs to set, and then gently pull them apart, letting the uncooked egg reach the surface of the pan. Once the eggs are firmly set, turn them in large pieces to finish cooking.

4. Serve with the salsa, cheese, slices of avocado, a squeeze of lime, and if you wish, the crema or sour cream.

Makes 4 servings.

LYNNE'S TIPS

Look for organic sprouted-corn tortillas in your supermarket freezer case. They are toothy and rustic and very delicious. We like the Food for Life brand out of Corona, California (www.foodforlife.com).

A nonstick pan works well here. If you are using a conventional pan, be generous with the oil.

*Brick is a semi-soft, cow's milk cheese that melts into a smooth, gooey wonderfulness. It's the one to pick for grilled cheese sandwiches and burgers, quesadillas, stratas, and all kinds of egg dishes.

Butternut Squash Soup

Image from flickr.com

Here is a classic recipe for squash soup where the vegetable is the main event. The Joy says you can make this soup with any winter squash, but of course, butternut is the classic.
Also, a word about leeks. Leeks look like giant green onions (scallions), and are "an ancient member of the onion family," but they are milder and sweeter than any of their relatives. They are in season from fall to spring, the soup season, really, and they are so lovely in soups. Look for bunches with leeks the same size, preferably small, with bright crisp leaves.
And a word about ginger. If you don't have fresh ginger, you can use powdered, but know that it is much hotter and should be added slowly. Preparing fresh ginger is a refreshing experience and I think everyone should try it at least once.

There are so many butternut squash soup--anyone else have a favorite to share?

Butternut Squash Soup

1 medium to large butternut squash (about 3-1/2 pounds), halved and seeded

3 Tablespoons unsalted butter or vegetable oil
2 large leeks (white part only), cleaned thoroughly and chopped
4 teaspoons minced peeled fresh ginger

4 cups chicken or vegetable stock

2 cups more chicken or vegetable stock
1-1/2 teaspoons salt

chopped fresh parsley or cilantro
croutons
toasted squash seeds (optional)*

Preheat oven to 400.
Place cut squash cut side down on an oiled baking sheet and bake until squash can be easily pierced with a fork, about 1 hour. Let cool, then scoop the pulp from the squash skin and discard the skin.
Melt or heat butter or oil in a soup pot, over medium-low heat. Add leeks and ginger and cook, stirring, until tender but not browned.
Stir in the squash along with the stock. Bring to a simmer and cook, stirring and breaking up the squash with a spoon, 20 minutes.
Puree in a blender or using a stick blender (be careful, it's hot!) Return to the pot and stir in 2 additional cups stock and salt.
Heat through and serve immediately, garnishing with fresh herbs and croutons and seeds, as desired.
To toast squash seeds: rinse and dry the seeds, toss them in 1-1/2 teaspoons oil to lightly coat, and bake them along with the squash, until browned, reserve to serve with soup.

To Quinoa or Not to Quinoa

photo from organicjar.com

Thanks to Kalli for inspiring the quinoa entry idea--her ideas sound so good I think I'll have to get more information on how she prepares them (do you cook the quinoa in milk or use leftover that's already cooked and mix it with milk and strawberries? And isn't it exciting that strawberries are coming into season again very very soon?)
I first bought quinoa when I saw it at our supermarket here in Seattle; I bought it again after reading Gluten-Free Girl, the book by the famous gf blogger. I always feel a little exhilarated when I try a new recipe or buy a new food or ingredient, so any opportunity to do both at once--I can't pass that up.
Quinoa has kind of a nutty flavor, and a soft texture. It's like little pearls of slightly bitter nuttiness, if you will. "Tiny rice" we call it with Jane. Supposedly you have to rinse it well to get rid of any bitterness. I do not notice the bitterness much, but Brad does, so you should probably rinse it better than I have--until the water runs clear, they say. I will too.
Quinoa is a great gluten-free alternative to rice or potatoes or corn, our main gluten-free staples. In some ways it's better because it is such a complete food nutritionally.
I found this recipe on marthastewart.com and thought it was pretty tasty. I also tried to make this hot pot from 101cookbooks.com with quinoa instead of bulgur with great success. Whether you are gluten-free or not, quinoa has a lot to offer, including the rush of trying a new food. Enjoy!

Spicy Lemon Quinoa

2 cups quinoa
Coarse salt
1/2 cup toasted pine nuts
2 teaspoons freshly grated lemon zest
1/2 cup chopped flat-leaf parsley
1 teaspoon ground cumin
1/4 teaspoon cayenne
1/4 cup lemon juice
1/4 cup extra-virgin olive oil
Freshly ground black pepper

1. Place quinoa in a fine mesh sieve. Rinse under cold water until water runs clear. Transfer to a medium saucepan, add 1 teaspoon salt and 2 1/4 cups water. Bring to a boil, cover, and reduce to a simmer. Cook until water is completely absorbed, 18 to 20 minutes.
2. Transfer quinoa to a medium bowl along with pine nuts, lemon zest, parsley, cumin, cayenne; drizzle with lemon juice and olive oil. Season with salt and pepper; toss until well combined. Serve warm or at room temperature.

Chickpea Hot Pot

1 large yellow onion, chopped
a splash of olive oil
a couple pinches of salt
2/3 cup uncooked bulgur (or cooked quinoa; uncooked may also work...)
1 14-ounce can of chickpeas, drained and rinsed
4 1/2 cups vegetable stock
1/2 cup orange juice
1 1/2 cup cauliflower, trimmed into small trees
2 cup kale or chard, destemmed and cut into thin ribbons
olive oil for finishing drizzle
red onion, chopped for garnish

In a large pot over medium-high heat saute the onion in the olive oil along with the salt - for a minute or until the onion begins to soften a bit. Stir in the bulgur. Stir in the chickpeas and the stock. Bring the ingredients to a simmer. Cook for another few minutes, it should start to thicken. Taste to see if the bulgur is cooked through, if so add the orange juice. If not, simmer for a couple more minutes before adding the juice. Stir in the cauliflower and the kale as well - simmer another few minutes, until the cauliflower is just tender. If the stew is on the thick side, thin with a bit more water or stock. Taste, and add salt if necessary. Serve garnished with a drizzle of olive oil and red onions.

Serves 4 - 6.

The Thai Request

Is it lame to post a semi-lame post? Probably, but i'm tired of seeing that nagging date back in January of my last post. Elsha, this one is especially for you.
I would love to say I make amazing Thai food from scratch, on my own. Well, not yet. And I can't really speak to authenticity either. However, I do know good food when I eat it, and that's Thai Kitchen. Their rice noodle soups, noodle carts, and rice noodle stir fries are staples in our pantry. If you feel like making something a little more culinary (and spicy), try making a curry with one of their curry pastes. We have tried both red and green and like them both. This recipe comes from the Thai Kitchen website; you can also find it, or a similar recipe, on their curry paste bottles. There's nothing like spicy food when it's cold and drab outside.
Another perk? They are great about marking whether their products are gluten-free: they will actually say Gluten-Free. So if you or someone you know is looking for quick and easy meals, check out their selection.

Green Curry with Basil

Smooth and rich with a delicate hint of basil.

1 (14 oz.) can Thai Kitchen Pure Coconut Milk (Regular or Lite)
1-4 Tbs. Thai Kitchen Green Curry Paste
1/3 cup vegetable or chicken stock
2-3 Tbs. Thai Kitchen Premium Fish Sauce
2 Tbs. brown sugar
1⁄4 cup chopped basil leaves
1 1⁄2 cups assorted vegetables, cut into 1” pieces (try red bell pepper, zucchini, peas, or your favorite combination)
12 oz. chicken breast, cut into 1” pieces
Thai Kitchen Jasmine Rice

Mix the coconut milk, green curry paste, stock, fish sauce, brown sugar and basil in a 2 quart saucepan and bring to a boil. Reduce heat to low and simmer for 15 minutes. Add the vegetables and chicken and simmer for an additional 10 minutes, until the chicken is thoroughly cooked. Serve over cooked Thai Kitchen Jasmine Rice. Serves 4.

"I'm going to make you a Pizza"

One of our most joyful gluten-free discoveries: a tasty, chewy pizza crust. We make pizza at least twice a month, especially since it has quickly become one of Jane's favorite meals (who doesn't like pizza? Anybody?)
The crust comes from Bette Hagman and is one of her finest contributions to gluten-free cooking.
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Yeast-Rising Thick Pizza Crust
2 cups rice flour
2 cups tapioca flour
2/3 cup dry milk powder or nondairy substitute
3-1/2 teaspoons xanthan gum
1 teaspoon salt
2 teaspoons pizza seasoning (optional)

2 Tablespoons dry yeast granules
1 cup lukewarm water, 105 to 115 degrees
1 Tablespoon sugar

3 Tablespoons shortening
½ cup hot water

4 egg whites, at room temperature

1. In the bowl of a heavy-duty mixer, put flours, milk, xanthan gum, and salt.
2. Dissolve the yeast in lukewarm water with the tablespoon of sugar added.
3. Melt the Shortening in the hot water.
4. With the mixer on low, blend the dry ingredients, adding the seasoning, if desired. Pour in the hot water and shortening, blending to mix.
5. Add the egg whites, blend again, then add the yeast mixture. Beat on high speed for 4 minutes.
6. Spoon half the dough onto a greased cookie sheet, round pizza tin, or pizza stone. With your hand in a plastic bag, pat the dough out in a circle about ¼ inch thick except at the edges, which should be higher to contain the sauce and fillings. Repeat with the second half of the dough.
7. Let rise 10 minutes, then bake in preheated 400° oven 5 to 7 minutes BEFORE spreading with sauce and your favorite toppings.
8. Bake 20-22 minutes more.

Makes two 12½ inch pizzas serving 8 to 12.
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When Jane isn't putting toppings on the pizza, she's eating them. her favorites: pepperoni and green bell pepper.

Want to add more vegetables to your pizza? Sneak them into the sauce. We like sauces that have lots of vegetables in them already. I have also put shredded carrots in the sauce without a noticeable difference.

Thanksgiving: A Cook's (and Celiac's) Holiday

If you love to cook you don't really need an excuse to prepare a feast. But Thanksgiving is different, at least for us. It's the one time of year when Brad is sure to eat stuffing, pies, and sandwiches, all guilt-and-gluten-free. This year I had been looking forward to going all out in our own Seattle kitchen, holing up to bake and cook and eat dips and watch movies. I even had the food preparation laid out over a three day schedule. But family things came up and family comes first, so we've postponed and greatly diminished our Thanksgiving meal. More to come on that in a couple weeks.
I have to pay tribute to my amazing mother-in-law and her mother, who made the traditional glutenous/gluten-free feast in Heber of which we were able to partake. Singley-Dayton Thanksgivings are all about a different coming together: gluten-free and wheat-infested food.
Gluten-free is some work, but with my mother-in-law's tasty recipes, even the gluten-challenged can enjoy the traditional fare. Here is what we ate in Heber (sorry no picture, but it did look great, I promise).

Turkey and cranberry sauce
Stuffing
Mashed potatoes and gravy
Green bean and bacon casserole
yams
candied yams
green salad
raspberry jell-o salad
3 pumpkin pies
1 apple pie
1 cherry pie
(wheat) rolls

This was the first year I've just shown up for dinner without helping at all, and it was strange. I'm not sure I like showing up just to eat, then leaving shortly after. I'm grateful we were able to eat such a great meal without doing any work, especially since we were driving until 3AM the night before, but there is something so rewarding about preparing the turkey and all its accompaniments--ah yes, leftovers. We were sent home with more than we felt was fair, but it's not quite the same. I will feel better when I see Brad bite into a hot leftovers sandwich.

I will post more recipes, even though Thanksgiving has passed, since some of us eat the same type of feast for Christmas. Or maybe, if you're gluten-free, seeing recipes for these foods you may not have eaten for a while will be cause for a whole new holiday.
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Turkey Stuffing Singley style
2 onions,
4 stalks of celery
1 cube of butter
Grind the celery and onions and save the juice
Chopping the onions works almost as well but Clare swears it is better
when they are ground. Put in deep frying pan and simmer in butter for
about an hour. Stir occasionally. Make sure it doesn't get brown,
just cooked. It is on very low heat.

Cube a loaf of bread* into cubes about 1/2 inch square. Put in huge
bowl or pan. Set aside.
Have ready but do not mix together:
2 cups of chicken broth or boullion or turkey broth.
1/2 cup dried parsley
Salt.

Add Celery and onion mixture to the bread cubes. Stir. Add some of
the broth and stir it in. Do not let it get too wet. Add more broth
if it needs it. Add parsley and then add the salt a little at a time
as you taste it. Once it is the right consistency and saltiness...
Add:
2 beaten eggs

Roll balls that resemble cheese balls and place them on cookie sheet.
Bake for 30 minutes at 350 degrees.

*the bread works better if it's not fresh from the oven, so try to make it a day or two ahead.
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Here's a good bread recipe, also courtesy of my mother-in-law Susan. It takes some time, but it's mostly hands-off time.

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Rice Bread
3 cups rice flour OR 1½ cups rice flour, 1½ cups sorghum flour
¼ cup sugar
1 package or 1 Tablespoon dry active yeast
3½ teaspoons xanthan gum
1½ teaspoons salt
2 cups lukewarm water
¼ cup vegetable oil
2 large eggs

1. Combine flour(s), sugar, yeast, xanthan gum, and salt in mixing bowl. Blend well.
2. Add the lukewarm water (water that is too warm will kill the yeast) and the vegetable oil. Blend well.
3. Add the eggs. Mix at highest speed of mixer for 2 minutes.
4. Bread dough should be wetter than cookie dough and stiffer than cake dough.
5. Add water till correct consistency. Usually only needs ¼ more at the most.
6. Pour dough into greased bread pan. Let rise until slightly above pans.
7. Bake at 350° for 1 hour.

Note: Take slightly less time for baking 2 small loaves instead of 1 large.

Salmon en Papillote

Speaking of fancy recipes, here is one that sounds much more fancy and tricky than it actually is. I recently shared it at a recipe exchange, and worry that without clearer instructions, it will go untried by most of the recipients. In case any of those lovely ladies catch this, there are slightly more detailed instructions here.

Salmon en Papillote (parchment purses)

I didn't have fresh dill or fennel, and this was still good. The salmon comes out moist and flavorful.

4-6-ounces salmon steaks
4 golden potatoes, peeled, diced
1 large yellow onion, sliced
3 carrots, peeled, sliced

diced celery (optional)
1 cup chopped fennel bulb (leeks would also wo
1 tbsp dry basil
1 tbsp lemon zest
4 sprigs fresh dill
extra virgin olive oil
kosher salt and freshly cracked pepper

1. Skin, rinse, and set aside salmon until ready to use.
2. Cut four squares of parchment paper, about 14 inches square. Set aside until ready to use.
3. Divide ingredients equally between the 4 parchment papers.
4. Drizzle each with about 1 tbsp of extra virgin olive oil.
5. Sprinkle with salt and pepper to taste.
6. Fold parchment over on itself covering the salmon, forming a triangle.
7. Beginning at either the left or the right side of the parchment paper where it is creased, fold the paper edges over on itself until you reach the other side (make a purse—it comes out in a crescent shape)
8. Place on a baking sheet and bake in a preheated 350 degree oven for about 20 minutes.
9. Remove, place each pouch on a separate plate, cut open and serve.

Gluten-free Waffles

These came out very tasty and were very easy to make. It's one of the recipes from www.gluten.net.
Gluten-free Waffles
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1 cups gluten-free flour blend or rice flour
1 Tbsp sugar
2 tsp baking powder
1/4 tsp salt
2 eggs
1/4 cup oil
2/3 cups milk
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1. Combine flour, sugar, baking powder, and salt.
2. Add eggs, oil and milk to dry ingredients and mix just until smooth.
3. Pour batter into preheated, oil-sprayed waffle iron.
4. Cook until waffle iron light turns off (3 to 5 minutes).

Makes ten (4-inch square) waffles.

Steaks with Peppercorn Melange & Sweet Onion Marmalade

2 tablespoons peppercorn melange (sold with the other peppercorns in the spice aisle)
8 (4-ounce) boneless sirloin steaks
Salt
1 tablespoon olive oil
1 cup orange marmalade
1 cup finely chopped red onion
2 tablespoons Worcestershire sauce
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Place peppercorns in a plastic bag and mash them with the flat side of a meat mallet or rolling pin until finely crushed.
Season both sides of steaks with salt and add to bag with crushed peppercorn melange. Refrigerate up to 48 hours.
When ready to cook, heat oil in a large skillet over medium heat. Add steaks and cook 2 minutes per side, until browned.
In a small bowl, mix together orange marmalade, onions and Worcestershire sauce.
Add mixture to steaks and bring to a simmer. Simmer 5 minutes, until sauce thickens and steaks are cooked through.

recipe from Robin Miller, http://www.foodnetwork.com/