glutenfreebymarriage

September 8, 2014

This Week’s Menu – Back in the Blogosphere

Filed under: Cooking Light, menu planning, Uncategorized — Tags: , , — glutenfreebymarriage @ 14:38
squirrel sitting in grass surrounded by fallen leaves

image from Tim Horn (slinkydog) via http://www.freeimages.com/photo/1369442

It’s funny how the rest of the world thinks of New Year’s Day as the time for new beginnings, but when I plan a do-over I look to September.

Here in the northern hemisphere January is cold, the days are short and I seem to spend a lot of time shoveling snow or raking my roof and planning big projects isn’t something that I have the energy for.

On the other hand, September is the perfect time to take on new challenges.

The nights are cool, the days still sunny and warm and it’s a perfect setting to start new projects and gain the momentum you need to take you through winter.  On top of all that most of us have spent at least twelve years associating autumn and the start of the school year with new beginnings so the habit is already ingrained.

So what do you think?

Do you find that projects started in the autumn fare better than those started in January?

Menu 9/7/14 – 9/13/14

Sunday: GF Spaghetti with Roasted Tomatoes, Summer Squash and Onions and Peccorino-Black pepper Breadsticks (from Cooking Light – http://www.myrecipes.com/recipe/pecorino-black-pepper-breadsticks-10000001654655/)

Monday: Baked Louisiana Dirty Rice and Beans (from Cooking Light – http://www.myrecipes.com/recipe/baked-louisiana-dirty-rice-beans-10000001662873/)

Tuesday: leftovers

Wednesday: Corn and Two-Bean Burgers with Chipotle Ketchup (from Cooking Light – http://www.myrecipes.com/recipe/corn-two-bean-burgers-with-chipotle-ketchup-10000000689962/) with Simple Tomato and Avocado Salad (from southern chef in Louisiana – http://www.food.com/recipe/simple-tomato-and-avocado-salad-94520)

Thursday: leftovers

Friday: chef’s choice

Saturday: out

Misc.: GF Glazed Cinnamon-Raisin Tea Bread (from Cooking Light – http://www.myrecipes.com/recipe/glazed-cinnamon-raisin-tea-bread-10000001654679/), Ginger Cookies (from Cooking Light – http://www.myrecipes.com/recipe/ginger-cookies-10000001654714/)

Lunch: leftover GF Spaghetti with Roasted Tomatoes, Summer Squash and Onions, Easy Lemon Lentil Soup (from Angela Thompson – http://vegangela.com/2013/06/06/easy-lemon-lentil-soup/)

Note:

GF Glazed Cinnamon-Raisin Tea Bread: This quick bread was amazing.  Even substituting my usual GF flour blend the bread came out very light and airy and the apple glaze supplied just the right amount of sweetness.  I didn’t have time to take a pic, but it’s definitely worth your time follow the link and try the recipe.

Peccorino-Black pepper Breadsticks:  I made this recipe last night and while it did not turn out as expected, it was still quite good.

It only made nine 6″ breadstickes and the GF flour didn’t have enough elasticity to make ropes, but the small breadsticks we ended up with were flavorful and had a surprisingly nice texture that was crisp on the outside and slightly chewy inside.  I would make this again, but would double the recipe and slice it like crostini instead of trying to force it into slender breadsticks.

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May 29, 2012

Easy Gluten Free Stir Fry (chicken, pork, beef or vegetarian)

Filed under: dinner, gluten-free, lunch, Uncategorized — Tags: , , , , , — glutenfreebymarriage @ 13:58

We love stir fry!

Have an extra chicken leg or spare pork chop?  Make stir fry!  Did you buy the family pack of steaks?  That tiny one that nobody eats makes a great addition to stir fry.  Did you go crazy at the farmer’s market?  Don’t let all that fresh veg go to waste, make stir fry!

In case you can’t tell, we love stir fry!  It’s fast, is a great way to use leftovers and is easy to stretch for a week of gluten-free lunches.   The only caveat is that you have to be really careful and read your labels.   Sauces and stocks are favorite hiding places for gluten, and just because a company didn’t list wheat on the label the last time you bought it doesn’t mean that they haven’t changed the formula.  (Ask me how I know…)

Ingredients:

  • 2 cups uncooked rice (brown or white)
  • 4 cups cold water
  • 2 tablespoons canola oil
  • *1 cup meat (chicken/pork/beef), cubed
  • 3 – 4 small carrots, julienned
  • 1 medium green pepper, thinly sliced
  • 1 medium red pepper, thinly sliced
  • 1 medium onion, thinly sliced
  • 2 cups of pea pods
  • 1 cup mushrooms, sliced
  • 2 tablespoons low sodium soy sauce
  • 1/2 cup chicken broth (substitute beef broth for beef)
  •  **ginger, garlic, onion powder to taste

*A few thoughts on meat: Meat is an optional ingredient, if you prefer vegetarian, then omit the meat.  (You’ll want to use vegetable broth in place of chicken broth as well.)  Also, meat can be previously cooked, as in leftovers, or raw.

**Fresh ginger and garlic add a wonderful, robust flavor to this dish but can easily be substituted with powdered versions.  If you have fresh ginger and garlic on hand simply add them to the pan with the onions, otherwise, wait until the end to shake over the cooked veg.

Directions:

  1. Add water, rice and a pinch of salt to a medium sauce pan and bring to a boil.  Reduce heat, cover with  tight-fitting lid and simmer 20 minutes until liquid is absorbed.  Remove from heat and set aside.
  2. Heat large fry pan, wok or dutch oven and add oil.
  3. If using previously cooked meat proceed to step 4, otherwise saute meat until no longer pink.
  4. Add carrots, onions, red and green peppers to pan, continue cooking on medium heat until onions are softened.  If you are using fresh ginger or garlic add to pan now.
  5. Stir in pea pods, mushrooms, soy sauce, chicken broth and remaining spices.  Add meat if using leftovers and continue cooking until liquid is mostly absorbed.
  6. Spread cooked rice on a serving platter and top with meat/veg mixture.  You can also just add the rice to veg mixture in the pan.  It’s not as pretty, but if you are using it for lunches it will be easier to measure out into daily servings if the meat/veg/rice is already mixed.

Note: Total cook time is about 30 minutes.

Substitutes: You can substitute any veg in season or on hand.   (Broccoli works great but is messy!)  Rice noodles also make a great alternative to plain rice.

 

October 25, 2011

Hello! My name is Pat and I am gluten-free by marriage

Filed under: cooking, gluten-free, introduction, Uncategorized — Tags: , — glutenfreebymarriage @ 16:14

Hi everyone!  My name is Pat and I am gluten-free by marriage.  As I mentioned in my bio, I love to cook.  I enjoy making pretty much everything, casseroles, soups, etc…, but my real passion is baking.  (I have cookie issues, some might call it an addiction, but that is a whole other story…)  After twenty-five years of cheerfully whipping up tasty breakfasts, dinners and snacks my wonderful husband developed an intolerance to gluten and I was faced with the challenge of reinventing the wheel.  No more quickie, throw together casseroles with canned soup, no more soups with store-bought stock, no more pasta and no more bread.  (Did I mention that I love bread almost as much as I love cookies?)  No more gluten and the awesome home-baked goodness that goes with it.

Suddenly I understood why people freaked at the prospect of gluten-free cooking…

It didn’t seem so bad at first.  In my ignorance I believed that I would just adapt recipes to alternative flours.  Then I started reading gluten-free blogs.  Apparently all those pantry staples that make it so easy to make homemade meals on busy weeknights contain gluten.  Canned soups, gravies and even stock all have added wheat. Many brands of  Worcestershire, steak and soy sauce add wheat to their products.  Don’t even think about buying bottled salad dressing.  Anything purchased in a bottle, can or jar has the potential to contain gluten.  Yikes!  I already read labels for sodium, fat and added sugars, now I had to look out for wheat.  Suddenly I understood why people freaked at the prospect of gluten-free cooking.

If you or a member of your family is suddenly facing a gluten-free lifestyle, don’t worry.  I’m here to tell you that once you get over the initial shock, it’s not that bad.  Seriously.  It only takes a little bit of planning to get into a routine so that you’re not spending every free moment in the kitchen.

Please join me as I venture into the world of gluten-free cooking.  My cooking style is Everyday Easy and my focus is recipes such as casseroles and soups that stretch to two meals.  I may not have a new post every day, but I promise to share my recipe hits and misses, and hope that you find my cooking style an easy way to embrace the gluten-free life.

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