Monday, October 26, 2009

Happy Halloween!


It’s amazing how all of a sudden one day you wake up and its fall! The leaves start falling and the weather shifts and changes to brisk mornings and cooler afternoons. You can even almost smell the difference in the air. The coming of fall also brings one of my kid’s favorite holidays — Halloween. Ever since my son was little we have made a special trip to the pumpkin patch a week or so before Halloween. It is a great time to get out in the cool autumn weather and share some wonderful moments with our kids. Riding the tractors, picking out their perfect pumpkins and enjoying the fall harvest festivals is something that we all will cherish for many years. Halloween has become an event not just focused around trick-or-treating, but a time to enjoy special moments with our family. Our lives are so busy these days — sometimes we need to just slow down and spend some quality time with each other and relish in the kid that exists within each one of us. Here are some fun ideas to make your Halloween unforgettable:

Plan a trip to the pumpkin patch:

Check your papers for fall festivals and pumpkin patches open to the public. Often there is much more to do at these farms then just pick out your pumpkins. The farms we have found have had tractor rides, music, pony rides, games, corn mazes and so much more. Make sure you bring lots of film!

Pumpkin carving night:

Choose a night a week or so before Halloween and plan a pumpkin carving party for friends and family. Kids too young to carve can use tempera paint and create their own crazy faces and/or give your young child glow in the dark stickers they can apply to their pumpkins. Make goofy pumpkins by attaching small gourds as ears or noses.

Pumpkin carving safety tips:

  • Don’t let children under 5 handle knives
  • Keep seeds away from younger children — possible choking hazards
  • Choose a flat, sturdy surface for carving
  • Don’t let younger children handle lit candles
  • Don’t place lit jack-o’-lanterns near curtains or other flammable material
  • Don’t leave a lit jack-o’-lantern unattended

And don’t forget the food. A pumpkin carving party would just not be a party without great food. Here are some great ideas for Halloween party fare:

Popcorn
Spinach & Artichoke dip with Tortilla chips
Hurricane Chili
Perfect Cornbread
Mini Chocolate Cup Cakes

Halloween night:

Make sure your children get a good balanced meal before they go out trick-or-treating. They will be less apt to eat tons and tons of candy and they will feel better all around. On the morning of Halloween start a stew like our Country Beef Stew and some delicious cornbread (try our Perfect Cornbread). No need for dessert — they’ll get plenty of that with all the candy.

Once your child brings home the candy, make sure to inspect the candy. Discard any candy that appears to have been tampered with or unwrapped or look suspicious in any way. Throw away treats that aren’t commercially wrapped or are known to contain gluten (unless you know the giver — and you trust that the treat is gluten-free). Call the manufacturers to verify that the candy is gluten-free. Keep in mind that manufacturers can change their processes at any time, so it is always a good idea to double check.

We hope you and your family have a safe and memorable Halloween!

Enjoy!

Tuesday, October 20, 2009

Make Ahead Meals


These days most families are extremely busy. Whether you have school aged children or a busy work schedule you are most likely too busy throughout the week to find time to make a wholesome nutritious meal. With a little prior planning and some extra plastic containers or zip lock bags you and your family can eat wonderful meals through the week with little effort whatsoever. Spend some time on the weekend making a few one dish meals (perhaps double the servings so you can enjoy it the day it was made as well but still have left-overs). Freeze or refrigerate your meals for later on in the week. Here are some of our favorite meals that can easily be made ahead.

Meals that can be made and refrigerated for up to 2 days:

Braised Beef Shanks & Macaroni (Prepare the beef shanks ahead of time. Right before serving make the macaroni.)
Sausage Stuffed Chicken (Prepare the chicken. Remove from braising liquid, reserving liquid, and refrigerate until ready to eat.)
Chicken with Mustard Cream Sauce
Enchiladas Verde
Green Chile Casserole
Asian Chicken Casserole
Turkey Casserole

Meals that can be frozen for up to 2 weeks:
(Note: To freeze these meals place in a heavy freezer bag, remove all the air and seal. To defrost, place bag in cold water — rotate the bag periodically until food is defrosted. Alternatively, open the bag and defrost in the microwave — be sure to place the bag in a bowl to prevent spillage as it defrosts.)

Minestrone Soup
Hurricane Chili
Chicken Stew & Pasta & Beans
Potato & Leek Soup
Country Stew
Chicken Chili
Chicken Juan de Fuca (Colorado)
Turkey & Rice Soup

Wednesday, October 14, 2009

10 Great Potato Recipes


No matter how you slice them, potatoes are just about everyone’s favorite in one form or another. Great accompaniments to just about any entrĂ©e, potatoes can be elegant or casual to suit any menu.

Mashed potatoes, one of our favorite quick meal accompaniments, can be completely changed meal to meal just by adding different ingredients to the same mashed potato technique. Make mashed potatoes with cream, or milk for a lower fat version, half & half or buttermilk. As toppings, add chives, sweetened nuts, fried shallots or any other interesting topping that will give mashed potatoes a brand new taste.

Roasted potatoes can be altered in the same way. To a regular roasted potato recipe add garlic, onions, red peppers, hard cheeses, and any assortment of herbs that strikes your fancy. Try mixing different kinds of potatoes together for a pretty and different presentation like Yukons, Reds, Whites and Purples.

Need more ideas? How about french fries, potato gratins, potato pancakes, potato soup, scallop potatoes, potato salads, potato skins, stuffed potatoes, or baked potatoes.

Need more ideas? Try these ten great potato recipes, we’re sure they’ll become your favorites too!

  1. Champ (Mashed Potatoes with Green Onions)
  2. Mashed Potatoes w/Glazed Nuts
  3. Parmesan French Fries
  4. Pear & Potato Gratin w/Horseradish
  5. Baby Red Potatoes Stuffed w/Roasted Garlic & Herbs
  6. Mushroom Potatoes
  7. Parsnip Potato Pancakes
  8. Potatoes w/Garlic & Parsley
  9. Roasted Garlic Mashed Potatoes w/Fried Shallots
  10. Roasted Potatoes w/Pesto

For more great potato recipes, visit our Recipe Archives.

Tuesday, September 22, 2009

Colorful Late Summer Salads

As summer comes to a close we are given the last great opportunity to enjoy fresh seasonal late summer fruits and vegetables. Soon our vegetable and fruit options will be somewhat limited to what keeps well in cold storage or those hearty winter vegetables we all know and love over the cold winter months. But let’s not close the door on summer yet, most of us still have a month or so left of warm weather. While the weather remains warm and the produce abounds, brighten up your dinners or lunches with some beautiful, flavorful salads. These salads incorporate unusual pairings of fruits, meats, cheeses and nuts and the end result is a salad bursting with flavor and color! For your next salad, add some variety with one of the following late summer salads:

Mesclun with Watermelon, Feta & Toasted Pine Nuts

Asian Cucumber & Tomato Salad

Avocado & Mango Salad

Fresh Cherry & Prosciutto Salad

Grilled Pepper, Corn & Onion Salad w/Balsamic Vinaigrette

Romaine Salad with Oranges & Strawberries

Mixed Greens with Nectarines

Watermelon & Strawberry Salad

Thursday, September 17, 2009

Freezing Gluten-free Food

Many families and busy working singles struggle with lifestyles that make cooking every night difficult and substantially more difficult when having to cook gluten-free. It would be great to have a list of gluten-free food that would freeze well and that one could be assured would taste great when re-heated.

There are foods that generally freeze well such as rice dishes, pasta dishes, stews and soups.

When freezing cooked meats and poultry, prepare the recipe as usual, except undercook the meat. The meat will cook to some degree again when you warm it up and can get overdone if it is cooked all the way initially.

We have had tremendous success freezing cakes, brownies and cookies. In fact, we recommend that you freeze cookies before you bake for the best results.

Gluten-free cookies baked from frozen dough will amaze you! They are perfect in looks, texture and taste! And they rise just like they should, instead of spreading out into flat disks.

We aim to please, and here is a list of gluten-free meals that you can cook when you have time for those occasions when you don’t:

Entrees

Arroz con Pollo w/Steamed Tortillas (Freeze the dish and steam the tortillas just before serving)
Enchiladas Verde
Curried Chicken
Baked Chicken w/Orange Juice
Puerco Verde
Beef Stroganoff
Louisiana Meatloaf
Orange Soy Chops
Asopao de Pollo (Chicken Stew)
Chicken & Meatball Fricassee
New Orleans Chicken Jambalaya

For Children

Corn Dogs
Chicken Nuggets
Spaghetti w/Meatballs
Macaroni & Cheese
Chocolate Peanut Butter Squares
Perfect Peanut Butter Cookies
Flourless Chocolate Peanut Butter Cookies

Desserts

Blueberry Ice Cream Cake
Chocolate Raspberry Squares
Decadent Brownies

Tuesday, August 25, 2009

GF BBQ Sauces & Rubs

What separates a good barbecue from a fabulous barbecue? Delicious sauces and rubs! The flavor of any meat, fish or vegetables can be greatly enhanced by marinating, using a rub and or basting with a sauce towards the end of the cooking process.

The terrific news is that all homemade marinades, rubs and sauces are easy to make and easy to make gluten-free.


Barbecue sauces can be made with a limitless combination of ingredients to produce traditional to very uncommon flavors. Although there are probably a million different formulas, there are five different groups of ingredients that combined together will produce delicious barbecue sauces; tomato ingredients, sweet ingredients, sour ingredients, liquids or flavorings and spices. We have a simple formula that you can use to experiment an develop your own signature sauces:
  • 4 cups of tomato ingredients
  • 1 cup of sweet ingredients
  • Up to 1 cup of sour ingredients, add a little at a time to taste
  • Up to 1/4 cup liquid or flavoring ingredients
  • 2 Tablespoons chili powder
  • 1 Tablespoon black pepper
  • Up to 4 teaspoons spice ingredients

Directions:

Combine all ingredients in a small saucepan. Bring mixture to a boil and reduce heat and simmer for 30 minutes; stirring occasionally. Season to taste.

Ideas for Ingredients:

Tomato ingredients

  • Gf Catsup, tomato paste, tomato sauce

Sweet ingredients

  • Gf brown sugar, honey, molasses, maple syrup

Sour ingredients

  • Vinegars, lemon juice, grapefruit juice, wine

Liquids and flavors

  • Fruit juices, jellies, gf hot sauce, mustard, soft drinks, gf soy sauce, gf chicken and beef stock, water, Worcestershire sauce

Spices

  • Allspice, basil, cayenne, celery, chervil, chili powder, chipotle powder chives, cilantro, coriander, cumin, dill, dry mustard, fennel, garlic, ginger, lemon, lime and orange zest, marjoram, mint, nutmeg, onion, oregano, paprika, parsley, tarragon, rosemary, sage, savory, salt, thyme, etc.

Be sure you right down your formulas so you can recreate your favorites!

Rubs are a combination of sugars, salts and dried spices and peppers. The prepared rub mix is ‘rubbed’ all over the meat you are going to grill or BBQ prior to cooking. For meats, we like to apply the rub generously about 4-6 hours before cooking. For fish, we apply the rub sparingly and just before cooking. Sauces can be basted on over rubbed foods or the rub can provide the flavoring by itself with terrific results!

The formula:

  • 1 cup sugar ingredients
  • 1 cup salt ingredients
  • 1/3-1/2 cup paprika
  • 2-4 Tablespoons chili powder
  • 1-2 Tablespoons pepper
  • 3-4 spice ingredients, up to 1 teaspoon each

Directions:

Blend all ingredients well.

Ideas for Ingredients:

Sugars

  • Brown sugar
  • Maple sugar
  • White sugar

Salts

  • Kosher salt
  • Garlic salt
  • Onion salt
  • Celery salt

Spices

  • Same as for sauces

You can’t go wrong by following the general formulas and you’ll come up with special sauces and rubs of your own!

Wednesday, August 12, 2009

Delicious Summer Pies


Enjoying a slice of pie is the perfect ending to a delightful summer meal. Many people with Celiac think this is a forbidden pastime…well, think again. Making delicious gluten-free pies your whole family will enjoy is just within your reach.

The obvious challenge is the crust. Our solution to this problem is turn to the people who already have developed a great pie crust…The Gluten Free Pantry. The Gluten Free Pantry’s Perfect Pie Crust is absolutely delicious and virtually indistinguishable from the gluten variety. It is very simple to prepare – a little difficult to transfer to the pie crust, however if you are making a single crust pie, it is not critical if it doesn’t lay in the pie pan perfectly the first time. If it happens to rip, just piece in the dough until it forms an even layer along the bottom of the pan (no one will even know!). Poke holes in the bottom of the crust and bake at 400 °F for 10-15 minutes or until the crust is lightly browned. Let cool before filling.

If you prefer not to use a traditional pie crust you can also use a cookie crust with great results as well. Try our Chocolate Hazelnut Cookies as a great base for a cookie crust. We have also had great results with Pamela’s Shortbread Cookies. Just simply place the cookies in a food processor and pulse until finely ground. Add about 1 tablespoon of canola oil and pulse until blended. Press cookie mixture into a greased pie pan and fill with your favorite filling.

Make your summer dessert menu complete with one of these delicious pies:

Fresh Strawberry Pie
Mixed Berry Pie
Chocolate Chip Ice Cream Pie
Peach Pie
Blackberry Sour Cream Pie
Blackberry Crisp Pie
Chocolate Velvet Pie
Banana, Chocolate & Coconut Cream Pie

Blog Archive