Monday, February 27, 2012

Artichoke Salsa

Spring must be coming. I'm craving salsas and salads, but my back yard garden is still under a pile of snow.  What's a gardener to do?

Pantry items to the rescue!
I created this recipe from items in my pantry and veggie drawer.
Not bad for a February impromptu dinner. . .

Enjoy this spooned liberally over a grilled tuna steak or chicken breast.


Artichoke Salsa
6 oz. jar of marinated artichokes, drained and chopped
1/2 cucumber, finely diced
2 T. red onion, minced
1/4 c. cilantro, minced
1 T. lemon olive oil
1 T. olive oil
juice of 1/2 lemon
zest of 1/2 lemon
salt and pepper to taste

Monday, February 20, 2012

Zucchini Relish

This tangy relish is a delicious, fresh taste of summer (in February!).


Zucinni Relish
2 small zucchini, very finely chopped
1/2 c. cilantro, finely chopped
1/4 c. red onion, finely chopped
1/2 clove garlic, finely chopped
juice of one lime
2 T. mayo
1 t. agave syrup (or to taste)
salt and pepper to taste

Mix together all ingredients and enjoy slathered on a hamburger or atop a spinach salad.
Enjoy!

Monday, February 13, 2012

Waffles!!

I was surprised to realize recently that sometimes practical gifts bring the most joy. My 9-year-old boys gave me a Waffle Iron for my birthday this year. As I opened their gift, their giddy looks of anticipation and glee made me smile. Their joy reinforced the importance of home-cooked comfort food, especially for kids who are gluten-free.

This waffle recipe is the best I've made. Find it at Epicurious.com. Try it with a pile of fresh berries, a drizzle of maple syrup, and a lot of love.

P.S. You'll be a goddess for a day if you have some whipped cream to dollop on top!


Kitchenfrau's Gluten Free Waffles

1 ½ cups rice flour (brown or white or combination)
½ cup tapioca flour
½ cup potato starch
1 tablespoon baking powder
1 teaspon salt
1 tablespoon sugar
1 teaspoon vanilla
4 eggs, separated
½ cup oil
1 ½ cups milk (or almond milk, coconut milk or rice milk)

Mix all dry ingredients together with wire whip. Set aside.
Mix vanilla, egg yolks, oil and milk. Add to dry ingredients and mix thoroughly with wire whip.
In a separate bowl, whip egg whites with beaters until peaks form. Gently fold into batter.
Cook in waffle iron as directed, spraying iron with cooking oil spray as needed.
Makes about 7 waffles.


Our waffle iron is a Chef's Choice Waffle Pro 830B -- a perfect nonstick waffle iron.

Monday, February 6, 2012

"Daddy Chicken Fingers"

I have a friend who is a Wonder Woman. Not only is she an incredibly successful realtor when the real estate market is challenging, but she and her hubby are raising four remarkable kids while they're both working (and occasionally taking time to rip up the ski slopes as their schedule allows). One of her kiddos is gluten- and dairy-free, but she loves it when the whole family can enjoy sitting down to a gluten-free meal together.

Her husband usually cooks this favorite gluten-free recipe on his dinner nights -- it's quick, easy, kid-friendly, and a snap to whip out on a busy evening. Bring out the dips, cut up veggies and enjoy!


"Daddy Chicken Fingers"
1 pound chicken breast
2 eggs
2 cups Gluten-Free Rice Krispies, crushed (makes about 1 cup)
1/2 t. salt
1/4 t. pepper
1/2 t. Old Bay Seasoning seasoning (or your seasoning to taste)

dipping sauces (ranch, bbq, or your favorite gluten-free dressing or sauce)

Cut each chicken breast into four pieces, and pound each thinly with a flat meat mallet in between two pieces of plastic wrap.

Create two wide bowls: one with beaten egg, and one with crushed Rice Crispies and seasoning.

For each batch, heat ~2 T. oil over medium-high heat in a large pan. Dredge each chicken piece through the egg, letting the excess egg drip off, then dredge in the crushed GF Rice Krispies and place in pan. Cook each side until golden brown and the meat is cooked through.

Cut into strips and enjoy with your favorite dip!

Grain-Free Version: substitute 1 cup almond flour for the Rice Krispies

Did you know: Canola oil can be hard to digest for many gluten sensitive or gluten intolerant people. Your best bet for cooking oils is olive, grape seed or coconut. Any non-GMO oil of your choice would be a good second choice.