Gluten Free Cowboy Salsa

It is not often that I start to make something with no idea of what it will end up being but when I began this recipe all I really knew was I was in the mood for black beans, the recipe had to be glutenfree and I was having a house full of guests the next day for a casual barbeque. Fortunately my son took one look and said “oh great, you made Cowboy Salsa!” Well, alright then, Cowboy Salsa it is!

Whatever it is called, it is so tasty and really couldn’t be easier. I started with a package of Hurst Family Harvest Black Chipotle Lime Black Bean soup mix; it contains nothing but dried black beans and natural flavorings, and then added some corn, diced tomatoes, red onion, cilantro, lime juice and just a smidgeon of olive oil. I also added some spicy pickled carrots for heat. You can find the carrots in the Latin section of some grocery stores or Mexican markets, if you can’t find them, just leave them out and maybe throw in some pickled jalapeno if you like your food on the spicy side. The fact that the beans contained a  gluten-free flavoring packet already just made the dish even easier.

While my family preferred just scooping it up with some gluten-free corn tortillas, this Cowboy Salsa is just as tasty as a side salad and really good topped with a piece of grilled fish or chicken.

Start this recipe the night before you plan to serve it.

Cowboy Salsa

Ingredients

1 package Hurst Family Harvest Chipotle Lime Black Bean soup mix
1 red onion, diced
2 tomatoes, seeded and diced
2 cups frozen corn kernels, thawed
1 – 14 ounce can sliced pickled carrots, drained (optional)
1 bunch cilantro, roughly chopped
Juice of 2 limes
¼ cup olive oil
Kosher salt & pepper to taste

Directions

Rinse and sort beans, reserve the flavor pack. Place the beans in a large pot and cover with 2 inches of warm water. Allow the beans to soak overnight or at least 4 hours. Drain the water from the beans and fill the pot with fresh water, at least 8 cups. Add the flavor packet, cover the pot and bring to a boil. Reduce heat to a simmer and let beans cook for 1 ½ to 2 hours or until the beans are tender. Drain beans.

Combine the cooked beans with the remaining ingredients and refrigerate for at least 2 hours.

Serves 8 – 10 gluten-free people.

Want to know more about your favorite Gluten Free Recipe or how to avoid being bothered by Celiac with our range of Gluten Free Recipes which are made from Gluten Free raw material feel free to visit us at: http://www.simplygluten-free.com

Article Source:http://simplygluten-free.com/blog/2011/06/cowboy-salsa.html

Maple Brined Pork Chops

I remember once going into a beautiful, expensive restaurant in California with some really good friends almost giddy with the anticipation of having a delicious meal and some great wine with the fabulous company. I hadn’t checked out the restaurant ahead of time and it turned out there were only two main dishes on the menu that were gluten-free, one was fish and the was other a pork chop dish. I was leery of ordering the pork chop but the waitress assured me their chops were juicy and flavorful so I went for it. It arrived looking gorgeous; thick, glossy and promising succulence.

Unfortunately, like a Hollywood set facade, the beauty was deceptive. It was dry and flavorless and the fact that it was huge made it seem even worse as now there was just way too much of not-a-good-thing.

As I have mentioned before, the secret to making moist, flavorful pork chops is brining. For a simple explanation of why brining is the answer you can take a look at this post. Or you can just take my word for it!

Pork and maple have a natural affinity for each other which makes brining chops with maple a pretty brilliant idea. Personally, I love the flavor of maple but I have two problems with it. First is that it sends my blood sugar on a chaotic roller coaster ride with a few moments of bliss followed by sinking into a deep sugar coma. The second is that when it is cooked it seems to me to have a bitter, almost metallic, after-taste. Some people don’t get that with maple but for some reason I am pretty sensitive to it. So instead of using pure maple syrup for my pork chops I use Maple Flavored Organic Blue Agave Nectar from Wholesome Sweeteners. It tastes like maple but it is agave, all that wonderful maple flavor without the wild ride!

I like to use those great big, bone-in, center-cut pork chops but this recipe will work just as well with those cheap, skimpy little things you find on sale, just adjust the cooking time.

If you have time, make your brine in the morning, let the chops hang out in the fridge while you are at work and when you get home you can grill them up in less than 15 minutes. You can brine the chops anywhere from 1 to 12 hours but no more than 12.

If you have dreams of the perfect pork chop, try this recipe. You can thank me later.

Ingredients

1 cup plus 2 tablespoons Maple Flavored Agave Nectar, use divided
1 cup kosher salt
¾ cup Sucanat or sugar
3 tablespoons plus 1 teaspoon Dijon mustard, use divided
2 tablespoon fresh rosemary, minced
1 teaspoon black pepper
6 cups water 2 cups ice
4 center-cut loin pork chops (approximately 1 inch thick)
olive oil for brushing the chops

Directions

Combine 1 cup Maple Flavored Agave Nectar, salt, Sucanat or sugar, 3 tablespoons Dijon mustard, rosemary and black pepper with the water in a saucepan. Bring to a boil, stirring to dissolve the sugar and salt. Take off the heat, stir in the ice. Pour the brining liquid into a large plastic storage bag or into a glass baking dish deep enough to hold the chops. Add the chops and refrigerate for between 1 and 12 hours.

Heat a grill pan or skillet over medium heat until hot. Combine the remaining 2 tablespoons Maple Flavored Agave Nectar with the remaining teaspoon of Dijon mustard.

Remove the chops for the brining liquid, rinse with cold water and pat dry. Sprinkle some black pepper on each side of the chops and brush with oil.  Place the chops on the hot pan and cook 4 – 5 minutes per side depending on the thickness of the chops. Brush the cooked chops with the Maple Flavored Agave Nectar/Dijon Mustard sauce. Let the chops rest for 5 minutes and serve.

Serve 4 glutenfree people.

Want to know more about your favorite Gluten Free Recipe; with our range of Gluten Free Recipes which are made from Gluten Free raw material feel free to visit us at: http://www.simplygluten-free.com

Article Source : http://simplygluten-free.com/blog/2011/06/maple-brined-pork-chops.html

Gluten Free Honey Panna Cotta

While my husband was outside making fire, fighting off mosquitoes the size of hummingbirds and being a he-man at the barbeque today, I was in the house doing “the woman’s work” of making side dishes and dessert for Memorial Day.

I know I should be offended by this concept that my hubby is the only one in the family capable of manning the grill but let me tell you a secret, I would so rather stay inside, nice and cool, bug-free and look like I am working hard, taking lots of credit when in fact nothing could be further from the truth. I am all about simple with lots of “WOW” factor.

Take this cool and refreshing  dessert, just the thing after a heavy meal. It is a glutenfree, dairy-free, honey panna cotta. It seems fancy-schmancy, but in fact, it takes just a few minutes of active work and the rest of the time, the fridge does all the work for you!

In this recipe the honey is not only the sweetener but the flavoring agent so it is important to use good honey – I used Fair Trade Organic Amber Honey from Wholesome Sweeteners. I also used almond milk but you can use any kind of milk you like. Topped with a handful of sweet/tart berries and another drizzle of honey, this dessert is a symphony of tastes and textures.

OK, off to make myself look tired (I am going to have to work at it, I’ve been loafing all day!) and then to accept kudos for my lovely dessert. Can we keep just how easy it was to ourselves?  Thanks!

Honey Panna Cotta Recipe

Ingredients

3 tablespoons water
1 packet (2.5 ounces) unflavored gelatin
2 cups almond milk
1/3 cup honey plus more for serving
Pinch of kosher or fine sea salt
1 pint berries
6 mint springs for garnish, optional

Directions

In a small bowl, stir together the water and gelatin and let sit for 5 minutes. Meanwhile put the almond milk, honey and salt in a medium saucepan and bring just to a boil over medium-high heat. Microwave the gelatin for 10 second on high power and stir into the milk/honey mixture.

Lightly oil six 4 ounce ramekins and then ladle the milk/honey mixture into them. Refrigerate until cold and firm, about 4 hours.

To un-mold, run a sharp knife around the edge of each ramekin and place in a bowl of very warm water for 10 – 15 seconds. Place a plate on top of the ramekin and invert. Scatter some berries around the panna cotta and drizzle with some additional honey.

Serves 6 glutenfree people.

Want to know more about your favorite Gluten Free Recipe; with our range of Gluten Free Recipes which are made from Gluten Free raw material feel free to visit us at: http://www.simplygluten-free.com

Article Source : http://simplygluten-free.com/blog/2011/05/gluten-free-honey-panna-cotta.html

Gluten Free Nut Free Asian Coleslaw

Apparently there is some really fine print in my marriage contract that says the barbeque is the strict domain of the husband and that the side dishes are my responsibility. This is fine by me; let the hubby stand over the grill, working up a sweat, acting all manly, while I work away in the house where there is air conditioning and no bugs. And when I say work, what I really mean is toss together a few things, let the flavors come together in the fridge while I read a book or something. I like to keep it simple but not make it look like I did so.

This Asian coleslaw is not only super easy but allergy-friendly as well; it is glutenfree, dairy-free and thanks to Sunbutter, nut-free. Since it doesn’t contain any mayonnaise it is great for eating outdoors.

So whether you are manning the grill or “slaving away” over the side dishes this Memorial Day, I wish you a fun and safe holiday!


Asian Cole Slaw

Ingredients

3 tablespoons Creamy Sunbutter
6 tablespoons grapeseed (or other neutral tasting) oil
½ teaspoon sesame oil
¼ cup rice vinegar
1 tablespoon honey
2 teaspoons gluten-free, wheat free soy sauce
1 – 1 pound bag tri-color coleslaw mix (or 4 cups shredder cabbage and ½ cup shredded carrots)
Kosher or fine sea salt & pepper
2 green onions, finely sliced
1 teaspoon sesame seeds

Directions

In a large mixing bowl combine the Sunbutter, grapeseed oil, rice vinegar, honey and soy sauce, whisk together until smooth. Add the coleslaw mix and toss to combine. Taste and adjust seasoning with salt and pepper if needed. Refrigerate until serving time, up to 4 hours. Garnish with sliced green onions and sesame seeds.

Makes 6 gluten freeRecipe servings.

Article Source: http://simplygluten-free.com/blog/2011/05/gluten-free-nut-free-asian-coleslaw.html

Pistachio Pastry Cream – Step by Step

Pastry cream is a recipe good to master for making really knock-it-out-of-the-park fantastic gluten free desserts!  It also happens to be so versatile. It can be used as filling for cream puffs, tarts and pies and can be flavored in almost endless ways. In my cookbook, Simply…Glutenfree Desserts I give a basic recipe for pastry cream as well as 7 other variations, including a dairy-free one.

You can easily also make this dairy free and even low fat, just by changing up the type of milk you use in the recipe. The butter can be substituted for dairy free or even omitted if you really want to cut back on fat and calories – but it won’t be as rich and silky – just saying!


Ingredients
1½ cups unsalted pistachios, finely ground
3 cups milk (can use low fat or dairy free)
¼ teaspoon kosher or fine sea salt
6 large egg yolks
½ cup sugar
3 tablespoons cornstarch
2 tablespoons cold unsalted butter (or dairy free substitute)
1 tablespoon pure vanilla extract

Directions

In a large sauce pan combine the pistachios, milk and salt and bring just to a boil. Let sit for about 15 minutes. Strain the mixture through a fine mesh strainer and discard the solids. Measure the liquid, you need 2 cups. If you don’t have 2 cups add more milk. Rinse and wipe out the saucepan.
In the bowl of an electric mixer, preferably fitted with a paddle attachment, beat the egg yolks and sugar until the mixture is thick and light yellow, about 3 minutes. Turn the mixer to low and slowly add the cornstarch. Slowly pour in the pistachio milk and mix until well combined. Pour the mixture into the saucepan.
Cook the mixture over medium heat, stirring constantly with a whisk or wooden spoon until the mixture starts to boil gently. Continue cooking, stirring constantly for 1 or 2 minutes until the mixture is thick. Remove from the heat and stir in the cold butter and vanilla. If the mixture starts to look curdled, just whisk the daylights out of it, it will come together again. Strain the mixture through a fine strainer into a clean bowl. Cover with a piece of plastic wrap, pressed directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until cold, about 2 hours.
Pastry cream can be made 2 to 3 days ahead. Whisk the pastry cream by hand or with a handheld mixture until smooth before using.
Makes about 2 cups gluten-free pastry cream.

Want to know more about your favorite Gluten Free Recipe or how to avoid being bothered by Celiac with our range of Gluten Free Recipes which are made from Gluten Free raw material feel free to visit us at: http://www.simplygluten-free.com

Article Source: http://simplygluten-free.com/blog/2011/05/pistachio-pastry-cream-step-by-step.html

Keep celiac bothers at bay with Gluten Free Recipes

May is Celiac Awareness Month! Did you know that over 3 million Americans have celiac, but only 5 percent have been diagnosed? That leaves 95 percent of the celiac community undiagnosed, and living with a variety of symptoms that could be managed by a fairly simple change of diet. Talk about a need for awareness!

Part of the reason behind the undiagnosed is the fact that celiac disease or gluten intolerance is often diagnosed as something else. The symptoms of celiac like fatigue, depression, bowl issues, vitamin deficiencies and the presence of other autoimmune disorders can cause physician to overlook a diagnosis of celiac for a "simpler" one of something like irritable bowel syndrome.

Another problem that leads to improper diagnose is that standard testing does not always come up with standard results.  A simple blood test can confirm Celiac Disease and yet all people who have Celiac Disease or gluten intolerance do not test positive.  It can be frustrating to say the least.  According to gluten sensitivity expert, Dr. Vikki Petersen, the easiest and least expensive way to test yourself for gluten intolerance is to eliminate gluten from the diet for a period of 30 days and see how you feel.  If you start feeling better and physical issues start to clear up, it is a really good sign that you benefit from a gluten-free diet.

Gluten-free seems to be everywhere these days, and still many don't really know what it means. If you are consuming a gluten-free diet due to celiac disease, gluten intolerance, or for any reason, then you are not eating foods that contain wheat, spelt, rye and barley. Sounds a bit overwhelming?

It does take a bit of getting used to, but there is an amazing amount of support available for celiac's or those with gluten sensitivities. There are people, who are gluten-free themselves, creating recipes and putting them up on blogs. Some of these same people are creating cookbooks that are available everywhere, including QVC. In addition to this community of gluten-free bloggers, there are new products arriving to the shelves and freezer sections of the local grocery store in addition to the small specialty markets and Whole Foods. This is a real boon for all people who are on the gluten-free diet, but there is a need to be careful. Make sure you are reading the labels to ascertain the ingredients, seems simple I know. If you are ever unsure if a product or medication is safe to take, call the manufacturer. It is your health, and once you have it on the road to recovery you don't want to find that you have accidentally ingested a poison.

Awareness is the key!  If you are aware of the problem and of the solutions to the problem, you are most of the way toward winning the battle to improved health.  So my wish for Celiac Awareness Month is that people who may be suffering from symptoms of Celiac or gluten intolerance will find awareness in how they can take charge of their own health and physical well being.

Want to know more about your favorite Gluten Free Recipe or how to avoid being bothered by Celiac with our range of Gluten Free Recipes which are made from Gluten Free raw material feel free to visit us at: http://bestglutenfree.wordpress.com/2011/05/24/may-a-gluten-free-week-month


Article Source: http://simplygluten-free.com/blog/2011/05/celiac-awarness-month.html

Simply.Gluten Free Desserts - FINALLY, a cookbook with recipes that are not only gluten-free but GR

The gluten free diet can be challanging as health concerns dictate one's diet, resulting in "healthy" foods that often taste and have a texture that is weird.

Kicinski with half her family gluten-intollerant and half not, didn't sit quiet and compromise on the taste of baked goods.  Instead she set out on a mission to develop dessert recipes, which while being gluten free, also provided her and her family the taste, texture and nutrition that equaled or surpassed the gluten-filled recipes.

Then Kicinski didn’t keep her recipes a secret from the rest of the world, as she has been constantly sharing her experiences, baking and cooking techniques and tips on television shows, on her popular gluten free website and as a freelance writer.

Now she has compiled her experiences and dessert recipes in her new cookbook - "SIMPLY...GLUTEN-FREE DESSERTS” (Thomas Dunne Books,2011) which sets a new standard as a reference cookbook for people who are gluten-intolerant and for chefs the world around who must now elivate their baking skills to satisfy the ever growing gluten-free demand.

This book also proves valuable for preparing your own gluten-free flour - giving a simple recipe for homemakers for an all-purpose gluten free flour blend that works cup-for-cup in place of regular flour for any recipe you choose to make - even your grandma's old favorites.

There are many recipes that don't require flour substitutions, making many of them not only gluten free, but also grain free. A surprising number of recipes are dairy free as well.

With this cookbook you can have a wide range of dessert recipes for your discerning taste buds and yet still be sensitive to good health - gluten free recipes that would have otherwise remained elusive for the gluten-intollerant.

ABOUT THE AUTHOR

Carol Kicinski is the founder of the food blog, "Simply...Gluten-Free.com". She has appeared on The Fine Living Network and is in her second year of monthly segments on Daytime TV, a nationally syndicated morning show. She resides in Florida.