Fried Green Tomatoes

Great movie, great food. Yummmm.

This was always my favorite food item at the State Fair....now that I am GF I'll have to make it at home. I was sad to not see any green tomatoes at the farmer's market last weekend, so on our way out I asked a vendor and he had one basked of gorgeous green tomatoes - yesssssssss.

Ingredients:
3 large, firm green tomatoes
1 cup cornmeal
2 eggs
1/2 cup cornstarch
s/p
oil (for frying, I use vegetable oil) - cover a large frying pan in oil, about 1/2 inch high
Ranch dressing, for serving

Directions:
Wash and slice tomatoes:

In three shallow dishes, place cornstarch in first, eggs in next (cracked and yokes broken) and cornmeal with s/p in last. Pat tomato slices with cornstarch:

 

Coat in egg:

 

Dredge through seasoned cornmeal:

Fry in hot oil until crispy golden brown:

 

Serve with salt and Ranch dressing!

Cuban sammie

Hmmmmm, I love Cuban sandwiches and since seeing the "Tony O's Cubans" at Target Field I haven't been able to get them out of my mind. I found an easy way to make them, totally GF!

 I  love the flavor and texture of pulled pork...but didn't want to take the time to make it myself (in this instance)...because I wanted the sammy right away. I find this product at Lunds, and it says gluten-free right on the package! Yay! Most of the pre-packaged shredded or pulled meats all have sauce...which I did not want. This was a super find!

Ingredients (for MY version:):
pulled pork
deli turkey (or ham)
pickles (I used Claussen sandwich slices)
deli or spicy mustard
mayo
GF bread (I use Udi's)
Muenster or Swiss cheese
butter

Directions:
Butter the outside of two slices of bread (for grilling). Slather the inside of one with mustard and the other with mayo. Stack the other ingredients on the inside and grill to perfection!

 

You're welcome.

You know you’re a Celiac when....

I adopted (and adapted) this list from another blogger's site (http://gluten-free-doll.blogspot.com/) and thought I'd share it.

You know you’re a Celiac when....


1. You don't remember what crackers are supposed to taste like, you actually think your GF ones are delicious.

2. You bring "special" beer to the party, and don't share.

3. You compare all of your food to "normal-people-food."

4. You know that Xanthan Gum is not for chewing.

5. You don't lick stamps or envelopes.

6. Your family and friends are afraid to cook for you.

7. You know that spelt is a distant cousin of wheat, but buckwheat is not related to wheat at all.

8. Construction workers could EASILY substitute your bread for one of their bricks.

9. You burst into tears of relief at the sight of the words "certified gluten free" stamped on the box of….anything.

10. You wept the first time you tried to make gluten free cookies.

11. You’ve "brown bagged it" to an elegant dinner engagement.

12. You've brought a suitcase full of food with you on a vacation.

13. You pace and circle the store three or four times when deciding on a new product, only to leave without it, figuring “why bother”?

14. You have actually considered using a gluten-free bagel for a hockey puck.

15. You have ever dreamed about a sandwich.

16. It drives you crazy when someone says they completely understand your diet, they did Atkins

17. You talk about endoscopies and colonoscopies like these are normal everyday occurrences.

18. Your friend invites you over for a meal, you act as though you don’t want them to go through the effort – but you are secretly terrified of the cross-contamination risk.

      19. You go to a potluck at a friend’s place; you dive into your dish first so that you get something to eat        before others contaminate it.

      20. Having solid poop is the highlight of your day.

GF flour blend

I had been using purchased "gluten-free all-purpose flour blends" for months...without luck. I was having a great deal of trouble baking...and was getting really discouraged. My mother-in-law passed along a "recipe" for Wendy Wark's GF flour mix, and a box of all the necessary ingredients to make a batch. I wasn't thrilled about the idea of blending my own flours - who wants to do that?! It wasn't hard, measure and stir in a big bowl and store in an airtight container. What was I so whiny about?!

I have used this blend a few times now (as a one-to-one substitute for regular flour) with amazing results. I couldn't be happier! I can't wait for cooler weather - so I can get back into baking. I've made several batches of cookies and banana bread - using my pre-GF recipes and they've turned out wonderfully.

If you don't have a go-to GF flour blend, try this one!

Wendy Wark's GF Flour Mix:

1 cup brown rice flour
1 1/4 cup white rice flour
1/4 cup potato starch
2/3 cup tapioca starch
3/4 cup sweet rice flour
1/3 cup cornstarch
2 tsp. xanthan gum

Delicious corn cakes with steak and pan-roasted tomatoes

This recipe for corn cakes is from Real Simple (July 2011). These were FANTASTIC! Exactly what I'd been craving - carbs, hearty - yet light, great texture and flavor and something different. I had been feeling in a cooking rut. I was really tired of the same old meals, the same old flavors.

This recipe can be simple (just the corn cakes with  a jarred salsa for topping) or more labor intensive (like I made it, with all the above pictured toppings).

Ingredients for the cakes:
1 Tbsp. plus 1 tsp. olive oil
s/p
3/4 cup GF all-purpose flour
1/2 cup cornmeal
1/2 tsp. baking powder
1 cup milk
1 large egg
1 cup corn kernels (plus more for serving, if desired)

Directions:
In a medium bowl, mix together the flour, cornmeal, baking powder, salt and pepper. Make a well in the center of the bowl and add the milk, egg and 1 Tbsp. of oil.

 

Whisk together the wet ingredients, then incorporate the dry ingredients. Stir in the corn.

Heat 1 tsp. oil in a large skillet, working in batches, drop heaping 1/4 cup portions of batter into the skillet and cook until golden brown and cooked through. 

 

Serve the corn cakes with corn, sour cream, salsa, cheese, avocado, lime, cilantro, etc. 

For this meal, I served them as a side dish to skirt steak with pan-roasted tomatoes.

 

Restaurant review: Ciatti's Ristorante

Ciatti's has long been one of Luke's favorite restaurants - we go there occasionally to meet up with his mom for dinner (as it's halfway between us in St. Cloud).

Ciatti's has a GREAT gluten-free menu - I was nervous about eating there for the first time....but have now dined twice without incident. I can honestly recommend this place - the waitstaff was knowledgeable, I didn't have to point out that GF means no croutons on my salad, etc. Refreshing.

The first time we ate there I ordered the chicken Marsala:

The chicken was served with mushrooms,squash, zucchini and onions in a Marsala sauce - delish!

The second time I had the baked mostaccioli:

GF penne pasta with a red sauce with spicy Italian sausage covered with cheese and baked. Very, very good!

Enchilada hotdish

Luke refers to this dish as Mexican Lasagna....because it has layers, sauce, meat, cheese.....he has a point.

Ingredients:

24 small corn tortillas
1 pound ground beef
1 package Old El Paso taco seasoning
1/2 large white onion, diced
1 can petite diced tomatoes
1 small jar of salsa verde or green enchilada sauce
4 cups of cheese (I used 2 cups pepper jack and 2 cups of colby jack)
1 can refried beans

Directions:
Brown hamburger and mix in taco seasoning according to package directions. Set aside.

In a 9x13 baking dish, layer tortillas to cover the bottom. Spread with refried beans (as thick as you'd like) and sprinkle with 1 cup of pepper jack cheese. Layer with more tortillas. Spread out the diced tomatoes and diced onion and sprinkle with cheese. Layer with more tortillas. Spread on the taco beef and sprinkle with cheddar cheese. Layer with more tortillas. Pour salsa verde or enchilada sauce over the top and sprinkle on the last cup of cheese.

Bake until edges of tortillas are crispy and cheese is all melted.

Product review: Udi's Hamburger Buns

 

I waited (somewhat patiently) for months for these! They were worth the wait. I had been craving a burger (a REAL burger - on a bun) for so long. These made me so happy. I hope they are around for the long run....and not a seasonal thing.....I might cry if they disappear.

Chicken fingers with honey mustard sauce

When June's issue of Food Network Magazine arrived, Luke was super excited....as the mini recipe book inside was "50 Condiments". I was already  planning to make breaded chicken, so we looked for a sauce that would compliment the meal. I generally just use ranch dressing for dipping....for everything. So we wanted to do something else. Honey mustard was the obvious choice.

Honey Mustard Ingredients:
1/4 cup Dijon mustard
1/4 cup honey
1 Tbsp. rice wine vinegar
s/p

Directions:
Mix all ingredients!

For the chicken, I just used my standard recipe. An egg wash, followed by breading in Glutino bread crumbs mixed with seasonings like TS Garlic Garlic and Seasoned Salt.

Product Review: Kim & Scott's Gourmet Pretzels

 

To.Die.For. These are PHENOMENAL! I wish I were rich. I would eat one of these daily.

They are about the size of a standard bagel and there are two per box. One box is $8.99. So, while $4.50 for one soft pretzel might be reasonable at the Xcel Center (where it would be twice the size)...it's not exactly reasonable for a daily snack. Sigh. It's really too bad....because these kick ass. I will just have to settle for them being a splurge item now and then.

 

Spicy chicken fusilli

One of Luke's all time favorite foods is the Spicy Chicken Penne from Ciatti's. This is my GF version of the dish.

 

Ciatti's Ristorante in St. Cloud has a GF menu....but it made me a little nervous to eat there - as they are primarily a pasta-based restaurant.  When we last dined there, I ate the chicken marsala, it was served with roasted vegetables instead of pasta - it was incredible, best of all: I didn't get sick! 

We will definitely return there for more meals, but in the meantime, I can make this replica for Luke.

Ingredients:

1 box GF pasta (like fusilli or penne)

1 small package or jar of sun-dried tomatoes

1 pound of boneless-skinless chicken breasts or thighs

1 small jar of pre-made pesto

1/2 jar of pre-made Alfredo sauce (Bertolli and Classico are GF)

1 Tbsp. EVOO

1/4 cup of seasoning (we used some paprika, cayenne pepper, Tony Chachere's Creole seasoning and some BBQ rub seasoning that I got from a spice shop in CO - use whatever you like to give the chicken a "blackened" look with the right amount of flavor).

Directions:

Heat EVOO in a large fry pan. Rinse and pat dry the chicken. Mix the seasonings in a shallow bowl and lightly coat the chicken in the spices. Place in the warmed oil in the fry pan.

Meanwhile, cook the pasta according to package directions. When finished cooking, drain and keep warm until chicken is done.

When chicken is finished cooking, you can prepare the pasta. Toss cooked pasta with pesto and a small amount of Alfredo sauce, just until coated lightly. Sprinkle with small pieces of sun-dried tomato. Place a sliced chicken breast on top and serve.

 

Product Review: Kinnikinnik Hot Dog Buns

 

Yay!

I am generally skeptical of GF bread products, having spent a lot of money on inedible products....but it is grilling season and I REALLY wanted a hot-dog in a bun (a dog wrapped in a slice of bread is not the same thing). I had been waiting for the Udi buns for weeks and still wasn't able to get them, so last week I bought these on a whim - they were fantastic! They were light (not two-pounders like the nasty Whole Foods Bakehouse hamburger buns), the texture was right, they weren't too dry, and the flavor was perfect. They tasted real!

I have some Udi buns to try tonight - but am glad I have another delicious choice!

 

Major disappointment

Sigh.I don't even know where to begin with this. When I first received my Celiac diagnosis I immediately was relieved. Seriously. Of all the things that my symptoms could have meant - Celiac was one of the best things to hear. Considering my family history - I expected worse. I came home from the doctor very optimistic and eager to learn all I could about the disease, eager to start my new diet - and super eager to feel better. The last six months have had ups and downs, and epic fails and victories, cravings and food-related adventures.

Through my research, I learned that several big chain restaurants cater to the gluten-free crowd. I was so excited to see Outback Steakhouse on the list of restaurants with a GF menu and educated staff. Blogs raved about the menu  options and I was thrilled. My first Outback GF experience was in NC when Luke and I were on vacation in September. I got sick that night, after dinner...but I had only been on the GF diet for a few weeks and was traveling and any number of other factors may have contributed to that day's "gluten-belly". The next time we dined at Outback was with Luke's mom and her boyfriend. I had a different meal this time. Salad (sans croutons), steak and a baked potato. The first time I had the Alice Springs Chicken and veggies. That night, I also got sick.

Last week - to celebrate my birthday - we attempted to go to my favorite restaurant (Beirut Restaurant in West St. Paul) but they are closed on Sundays, so we decided to go to Outback. Blerg. I opted for a salad and the Alice Springs Chicken. Before we were even out of the parking lot heading home....I knew I had been "glutened". Ugh. I was sicker than I've been in months. I spent the rest of my b-day (observed) in the bathroom whilst my family hung out without me. I am so disappointed, not only in one of my previously favorite restaurants....but in the fact that now I don't know what and where is safe. Outback was supposed to be one of the national places I could go without worry. One of the places that I could confidently go and order from the GF menu, knowing the staff didn't need to be told that my salad must not have croutons. Thinking that the staff understood and was careful about cross-contamination issues. Ugh. I am just disappointed. Now I need to find a new "stand-by" restaurant....one I can tell friends is always "safe" for me. Any suggestions? Any other stories about Outback? Any other GF "safe" places that have burned you?

Sweet and Sour Chicken

One of the things I've been craving the most since going GF is Chinese food. We have the best neighborhood Chinese restaurant ever. The Cleveland Wok. I miss it sooo much. I've learned that La Choy brand sauces are all GF, so I've used some of those. Here is my Sweet and Sour Chicken:

 

Ingredients:

1 pound boneless, skinless chicken breasts

1 jar of La Choy Sweet and Sour Sauce

1 can of diced pineapple

2 green peppers, chopped in large pieces

1/2 large white onion, chopped in large pieces

cooked white rice

Directions:
Fry the chicken in a little oil until almost cooked through. Add the veggies, pineapple and the sauce. Heat through and cook until veggies are desired consistency (I like them still crunchy).

Serve on top of white rice.

Product Review: Amy's Black Bean Vegetable Soup

This soup is so good. I like to add a little shredded cheese to it....and sometimes I eat it with Fritos. Yumm. I highly recommend this GF soup!

Angus O'brien

Yum. Hotdish. Hotdish time of year is nearing a close...as the weather gets warmer we need less comfort foods....well....maybe not.

This is a simple one, and I've found awesome GF replacements for all ingredients.

Ingredients:
1 pound lean ground beef
1 can (or box of Pacific Brands GF) cream of chicken soup
1 can (or box of Pacific Brands GF) cream of mushroom soup
1 cup milk
1 bag of shredded hash browns (1 1/2 pound)
2 cups shredded colby jack or cheddar jack cheese
1 small can of French fried onions (or a small bag of Funyuns - which are GF)

Directions:
Brown hamburger, season with salt and pepper, drain. Add cream soups and milk. Grease the bottom of a 9x13 baking pan. Spread the hash browns in the bottom and then top with the meat and soup mixture. Top with the shredded cheese and the fried onions. Cover with foil and back for one hour at 375 degrees.