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.

Amazing Apricot Glaze

The apricot jam is the base of this glaze and will compliment a baked ham. Grilling season is a perfect time to use the glaze on chicken.

Ingredients:

8 tablespoons butter
4 medium shallots, chopped
2 cloves garlic, minced
1 cup apricot jam
1/2 cup whole grain mustard
6 tablespoons Dijon mustard
1-2 teaspoons grated fresh ginger
1 teaspoon salt

Directions:

In a medium pan melt butter. Add shallots; cook until translucent. Add garlic; stir. Add apricot jam, whole grain mustard, Dijon mustard,ginger, and salt. Stir until well blended.

Makes: 3 cups

Gluten Free Crepes

Enjoy these gluten free crepes filled with local raspberries or blueberries topped with a dollop of whipped coconut cream*.
Make these incredible crepes ahead of time; wrap and freeze for a quick and convenient dessert or savory dish.

Ingredients:

1 1/4 cups milk or(nut, hemp,coconut)
2 large eggs
2 tablespoons olive oil
1 teaspoon vanilla
1/2 cup sorghum flour
1/2 cup white rice flour
1 teaspoon guar gum
1/4 teaspoon baking powder
1/4 teaspoon sea salt
1 can organic canned coconut milk
3 teaspoons vanilla
2-3 teaspoons cinnamon


Directions:

In a mixing bowl add milk, egg, olive oil, and vanilla; mix well. Sift sorghum flour and white rice flour. Add guar gum, baking powder, and sea salt. Slowly add dry ingredients to wet ingredients; mix after each addition. The batter should be the consistency of a thin pancake batter. If batter is thick add 1 teaspoon of milk at a time to achieve correct consistency.
Heat a low sided 8-inch pan or crepe pan over medium heat. Add 1/4 teaspoon olive oil to pan; cover bottom of pan. Pour 1 ladle (1/4 cup) of crepe batter into heated pan. Cook crepe for about 1 minute; crepe will be slightly moist on top. Slide crepe off pan to a plate; repeat with remaining crepe batter.
To serve lay crepe on plate fill with raspberries or blueberries; fold in half. Top with freshly whipped coconut cream and sprinkle with cinnamon.
Serves: 6-8
Prep time: 20 minutes

Batter can be made ahead of time and stored in the refrigerator for up to one day.

Whipped coconut cream: the top layer of opaque "cream" - this is what you want to whip.
Open can of coconut milk (do not shake or turn over);carefully take off the top layer of the opaque white cream. Place cream in a bowl; whip slightly with mixer on low. Add 3 teaspoons vanilla; continue to whip until soft peaks form.