2013

Hello fellow gluten free readers
The blog site was down for  awhile and is back up and running. New recipes will be forth coming for Valentine's Day, Easter, Passover, & getting ready for the summer.

Shellfish Seasoning

A dry rub is an awesome way to intensify flavors on the grill. Making your own spice rubs simplifies reading labels for gluten products. A great seasoning for crab, shrimp, lobster, salmon, or any other type of fish 

2 tablespoons celery salt

1 bay leaf, ground

1 teaspoon ground mustard

1 teaspoon ground black pepper

1/4 teaspoon allspice

1/4 teaspoon cloves

1/4 teaspoon cayenne pepper, optional

1/4 teaspoon crushed red pepper, optional

1 teaspoon sumac

1/4 teaspoon cinnamon

1/4 teaspoon cardamon

Mix all ingredients together. Store in an air tight container for up to 1 month.

Makes: 1/4 cup

Prep time: 5 minutes

Gluten in Sauces & Marinades


ALWAYS read the labels before buying a sauce or marinade. Here are a few suggestions.


SAUCES:


Gluten-free soy sauce
Eden Organic Tamari
Kikkoman Gluten-Free
Wildeberryaki sauce (Pacific Northwest made)


MARINADES:


Black Horse Sauces
San J Asian Cooking Sauces


BBQ Sauces:


Read the label; be cautious of teriyaki barbeque sauces


Bone Suckin' Sauce
Bull's Eye
Guy Fieri


Feel free to send a message requesting recipes for sauce, marinades, or BBQ sauce. I use local produce in season and the kitchen is always humming with new delicious sauces. My latest is a Rhubarb/Strawberry/Ginger that makes a great marinade for fish, turkey burgers, or the base of a BBQ sauce

Red, White, & Blue Potatoes

     Blue potatoes: a potato variety showing up in grocery stores, farmers' markets, and in home gardens. There are various reasons behind the recent popularity of blue potatoes. One school of thought is the blue potatoes has an increased amount of antioxidants over other potatoes, therefore giving them an added health benefit. The blue potato is an interesting culinary experience from mashed potatoes to purple fries
Blue potatoes have root in South America and soon they will be quite popular in North America Please note that when you see this for sale in a garden center, potato catalog, or even for culinary purposes at a grocery that "blue" potatoes come in several forms which include as fingerlings, with an outer skin that you wouldn't be able to tell apart from a generic potato and a dark blue interior, and some "blue" potatoes may just refer to a blue exterior and have a crisp white interior. It really just depends on what the standards and definitions of "blue potato" evolves in over time to help define these better and make selecting them for planting a bit less confusing. Ideally most people who are planting them for the first time will want to look for  the cultivar called " All Blue Potato " which is as the name suggests, all blue on both the skin and internally.
In my childhood home we either had "North Dakota" or California potatoes. My dad was from North Dakota and his mom created fried potatoes from fresh raw potatoes. My mom grew up in California and she would talk leftover potatoes and refry them. When I saw the blue potatoes in the market it reminded me of "North Dakota" potatoes and hence the recipe was created.


Ingredients:


3 tablespoons olive oil
1 large onion, sliced
2-3 blue potatoes, sliced
2-3 red potatoes, sliced
2-3 white potatoes
2 teaspoons sea salt
2 teaspoons black pepper
1 teaspoon chipolte pepper, optional
1-2 teaspoons sumac
cilantro, finely chopped


Directions:


Heat a large pan; add olive oil. Add onions; saute. Add blue, red, & white potatoes; saute. Add sea salt, black pepper, chipolte pepper, sumac, and stir in. Cover pan for 10 minutes or until potatoes are done.
Place potatoes on a serving platter and garnish with cilantro. 


Serves: 4
Prep time: 25 minutes

Grilled Peaches with Honey and Queso Fresco


An awesome dessert to serve after a hearty and healthy Mexican meal.

Ingredients

1/2 cup honey
1 tablespoon white wine vinegar
1/2 teaspoon ground ancho chile pepper*
1 teaspoon sage, finely chopped
6 ripe peaches
4 ounces Queso Fresco*, crumbled
Fresh sage sprigs

Directions

Place honey, white wine vinegar, ancho chile pepper, and sage into a small saucepan. Heat and stir over medium heat until mixture comes to a boil. Remove from heat; cool slightly.
Cut peaches in half lengthwise; remove pits. Brush peaches in half lengthwise with honey mixture. Place peach halves with cut side down onto grill for 6 to 8 minutes.
Serve peaches with Queso Fresco and a sprig of sage.

Makes 6 servings
Prep time: 15 minutes
* Ancho chile---a dried poblano pepper with a mild, rich, sweet, and a hint of chocolate flavor
*Queso Fresco----"fresh cheese." It is a Mexican cheese made from raw cow mild or a combination of cow and goat milk. It has a salty-sour flavor making it great on the sweet peaches.
.
Nutrition Information:
181 calories
1g fat
0mg cholesterol
4mg sodium
39g carbohydrates
2g fiber
6g protein

Gluten Free Taco Seasoning

Taco seasoning in a package can have hidden gluten and expensive. Make fresh taco seasoning utilizing spices found in the bulk section. Be sure to double the recipe to have on hand for the next taco party.by using ingredients found in the bulk section of the store.

Ingredients:

2 tablespoons onion powder
2 teaspoons garlic powder
1 tablespoon sea salt
1 tablespoon chili powder
1 1/2 teaspoons crushed dried red pepper
1 1/2 teaspoons ground cumin

Directions:
 Place all spices in a bowl; blend well.
Prep Time: 5 minutes
Total Time: 5 minutes

Strawberry Margarita 
 Ingredients
1 can limeade concentrate, thawed
2 cups strawberries, cut and hulled
2 tablespoons lime juice 2 fluid ounces tequila
 Directions
 Salt the rims of 2 large margarita glasses; pour salt onto a small plate, moisten the rims of the glasses on a damp towel and press them into the salt. In a blender add limeade, strawberries,lime juice,and tequila; blend well. Add ice cubes and blend. Mixture will be slightly slushy. Pour into salted rimmed glasses.