Creative Commons image credit, below.
It's been a long, close-to-home winter for a lot of us: so I was lucky, after a meeting, to find a nearby art gallery open and ready to receive guests. While viewing serene watercolors -- one an intriguing image of purple cauliflower -- an oil with an irresistible maroon color palette, and some excellent woodworking, I observed chips, salsa and cheese on the refreshment table, along with cookies and brownies. Since not all salsa is gluten free, I was happy to find the container of Santa Barbara salsa (mango peach) hiding under the tablecloth skirt; and -- what a relief -- the ingredients appeared to be GF (although the container wasn't labelled as such). Satisfying GF snacks always make art more fun!
Green Chile Pesto Prawns: a simple yet delicious-sounding recipe from one of my favorite natural food co-ops: PCC (Puget Consumers Co-op)
Do you know someone who loves shrimp (and isn't allergic?) And, better yet, do you have basil or parsley growing in an herb garden indoors or out? Then this recipe might be just the thing for an unusual post-Valentine's Day dinner or snack. It's from PCC Natural Markets -- a Seattle-based co-op that's evolved over the years from the "natural health food store" on the corner to stores that include cafe tables and a marketing department sending out e-mail bulletins: that's how I learned of this recipe. (Image above unrelated to PCC; it's just an interesting image licensed by Creative Commons; the lightning strikes reminded me of shrimp tails!) Tell me how the recipe works out!
Click: PCC Green Chile Pesto Prawns recipe
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Right now we're watching Anderson Cooper interview a certain "Lady G." on "60 Minutes." I must admit that I find the everyday concerns that bedevil most of us to be far more worthy of journalists' time than musings of a 24-year old about how she manages worldwide fame.
For instance, how should a gluten free eater handle the situation when they arrive at a potluck or meeting and find nothing they can eat? There may be two plates of chocolate chip cookies and a tray of those omnipresent wraps: the flour tortillas cut in strips with the cheese, turkey, lettuce and tomato wrapped around the inside. Trouble is, it's well nigh impossible to get to the cheese, turkey, lettuce or tomato without encountering the flour tortilla.
Or, a potluck might feature rolls, scalloped potatoes made from a mix (which probably contains gluten), spaghetti and meatballs; and, of course, cookies.
We'd love to find out how a gluten free eater handles the situation. More to the point: has anyone ever said something, to the powers that be, that maybe the refreshments could include something gluten free?
In Quebec this past week, conflict erupted when a school child was told that he could not enter a contest (a drawing for a stuffed animal) if he brought his lunch to school in a Ziploc bag. The teacher was trying to encourage more environmentally-friendly alternatives.
Read the article here: School lunch eco-friendly snafu
Creative Commons attribution link, below.
Hi. Do you have some miso in your refrigerator? If so, you might want to "invest" in some. For once thing, as it's a fermented product, it aids in digestion -- and that alone makes it a healthy choice. For another, it keeps a really long time in its little container in the refrigerator! Yet a third reason to figure out where the miso is stashed in your local grocery store? Miso soup tastes great. Awhile ago, Twitterer @Chowandchatter alerted us all to this great "Guardian" article, which not only gives a great recipe for miso soup, but gives a video demonstration. By the way, the picture above has nothing to do with miso or the "Guardian" article; it's just a soothing picture licensed by Creative Commons. Here's the link to the article:
Click: "Guardian" article and video demonstration, how to make miso soup
You might want to try this gluten free bread recipe in the breadmaker: onions, orange zest, and more!
Right now, I'm eating Maranatha peanut butter on bread that I made myself in a Breadman Pro breadmaker -- with the gluten free setting. I set the crust to "dark," and extensively modified a recipe from Gluten Free Goddess. Not because I was trying to modify the recipe, just because I didn't have millet flour or sorghum flour or the other flour I was supposed to have. Instead, I used 3/4 cup of tapioca flour, 1 1/4 cup of corn meal, 1/3 cup of buckwheat flour, and 1/3 cup of white rice flour. That's what I could find! This was a big experiment. Used regular sliced onions (about two tablespoons) - not dried, as the recipe called for. Only used 1 teaspoon of xanthan gum (instead of two), and three eggs (instead of two). I also threw in 1/2 cup of dried milk, as I had with the previous recipe for the cinnamon-raisin bread I made last week. As I said, this was a big risk (as risks in my household go these days). Oh, and I didn't mix the dry ingredients first, or do the yeast separately. I put the ingredients in in the order called for in the GF recipes that came with the breadmaker. Except for the eggs -- which I put in later than I was supposed to, both just before and in the middle of adding the flour. Because that's what I'd done mistakenly with the cinnamon-raisin bread from last week -- that turned out fine. Thank you, Gluten Free Goddess for the idea of using cocoa and orange and caraway in the original recipe! Somehow it all worked so that the bread came out dark, moist, and with a caraway crunch.
Hi! it's Karen blogging, your friendly gluten-free resource!
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