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GLUTEN FREE GOURMET

When I was told to give up wheat, it didn’t have the fancy title “Gluten Free”. I was just told to give it up. As difficult as you might think it is, try being in my Italian shoes. I can still remember sitting there In shock and confusion. What the heck was I supposed to eat? 
 
 
I grew up on pasta, homemade pizza and fresh-baked bread,mmmmmmm, with olive oil and fresh tomato and garlic…………oops, sorry, I had a memory.   My Mother was a fabulous cook, but pasta was a main staple and it was a sin NOT to have bread on the table at every meal.   Now that’s a lot of gluten!
 
Easter’s coming, if you’re thinking of cooking a Turkey or an oven baked Chicken, my Festive Rice Stuffing may just tickle your Gluten Free fancy!
 
 FESTIVE RICE STUFFING
 
 
 1 cup brown Basmati Rice
1/2 cup Wild Rice
2 cups Chicken Stock
1 tbsp butter
Rinse and cook Rice in Chicken Stock and a tbsp of butter (instead of water, for more flavor)
Note: Do not over cook,  it will continue to cook in the bird

1/2 cup unsalted Butter
1 Granny Smith Apple, peeled and cored
1 cup Celery, chopped
1 med Onion, chopped
1/2 cup dried Cranberries
Sea Salt
In a deep Skillet, melt butter on med low and add Celery, Onion and Apple

Saute, moving them around until they start to get soft and translucent,  3-4 min
Salt to taste
Stir in Rice and Cranberries, set aside to cool (if you are using for stuffing)
Be sure to have a taste to make sure of the desired seasoning. Perfect for a gluten-free stuffing or a beautiful side dish!
 
 ASIAN INSPIRED SOUP
 
3 cups Chicken Stock (preferably homemade)
1 large Chicken Breast,  cut into bite sized pieces 
12 med sized raw Shrimp, skin off and deveined
1 Leek, chopped and rinsed
2 baby Bok Choy, separated
8 spears of Asparagus, cut up
 
6 quart Saucepan:  Pour Stock into saucepan and bring to boil. Turn heat to med low and add Chicken, Shrimp and chopped Leek, stir and simmer covered for about 5 min.   Add Asparagus and simmer for a few more min.  Add Bok Choy, cover and remove from heat. 
Plate and serve!  Enjoy!
Serves 2-3
Do not over cook!  Vegetables will become mushy and Shrimp and Chicken will be chewy.
 
**If you need to add a starch, rice noodles, would be great in this dish! Cook them first and then add to soup.  This will also stretch it out and add to the servings.
 
 
  MANGIA!!!!!!!
 
 
 
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About Angie's Food Adventures

I thought I could cook in my early twenties, then I found out that Mac and Cheese and Ham Steaks wasn't really cooking. Then I met some vegetarians and tried that for a while. Learned a lot. In my thirties I started craving my Italian roots so I started really paying attention to family recipes. By the time I was 40 I had gained about 20 lbs and had my first gallbladder attack. Note to self: simple carbs are not for me! That's when my journey into healthy eating began. Since then, I've read and researched and read....I've tried a lot of diets and lifestyles and I can honestly say, I've finally established my own way of cooking and preparing food that agrees with me, still keeping to my roots and beyond!

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