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