Easy Gluten Free Living

Archive for the ‘Gluten Free Food’ Category

It’s been a little quiet on this blog for the past 2 months, I know.  Right after Halloween I picked up what ever germs my 2 granddaughters had and I’ve been fighting something ever since.

The week before Christmas, I came down with the flu.  I would not wish this on my worst enemy.  Fever, headache, body aches, and just plain miserable.  My poor husband!  I’m hardly ever sick, so I don’t make a very good patient, especially when I have so much to do.

Then New Years weekend, New Years Day to be exact, I started getting a sore throat.  By Monday morning, my throat was so sore I could hardly swallow.  My tonsils were swollen and were a lovely shade of bright red with white spots.

My doctor took a culture for strep and gave me a script for Amoxicillan.  After 2 days on the Amoxicillan, my throat was starting to feel better. 

Needless to say I have been eating a lot of chicken soup lately.    I thought I’d share one of my recipes with you for a twist on good old chicken and noodle or chicken and rice soup.  I hope you like it.

Gluten-Free Thanksgiving Soup

(I call it Thanksgiving Soup because the sage in there really makes the soup smell like Thanksgiving stuffing when it’s cooking.)

1/2 cup gluten-free wild rice, (not the kind with pasta included) cooked according to package directions
2 tsp olive oil
3 celery stalks, chopped small
1 onion, diced small
1 tsp dried sage
6 cups homemade or gluten-free store bought turkey or chicken stock
2 cups finely chopped cabbage
2 cups cooked turkey or chicken, cut small
1/4 chopped parsley
1 Tbsp balsamic vinegar

In a large soup pot over medium heat, put olive oil, celery, onions, and sage, cooking until celery and onions are softened, about 4 or 5 minutes.
Pour in the stock, add the cabbage, stir and turn heat down to low, cover pot loosely, and simmer for 25 to 30 minutes or until the cabbage is soft.
Add the turkey, cooked wild rice, and parsley, and simmer very slowly (without bubbles), uncovered, for about 15 to 20 minutes.
Remove from heat and stir in the balsamic vinegar, taste and adjust seasonings, adding more balsamic vinegar, salt, and pepper as desired.

The nice thing about this soup is that it is also low carb for all you people on a low carb diet.

                                                               Today brings us to Friday, and our fifth Halloween recipe.  This recipe is for your adult Halloween party, although if you have kids that like deviled eggs, these eyes may just disappear before yours.  

 These devilled eggs are gruesome looking but really taste great and they will be the hit of the party.  For the best bloodshot effect serve them within 2 hours of preparation.

Bloodshot Ghoul Eyes

 What You Need:

• 3 Cup of hot water
• 2 Tablespoon red food coloring
• 1 Tablespoon of white vinegar
• 6 hard boiled eggs, cracked but not peeled
• 1/3 Cup of Kraft mayonnaise (it’s gluten-free)
• 1/4 Cup of green onions, chopped fine
• 2 Tablespoon cilantro, minced
• 2 teaspoon gluten-free Dijon style mustard
• 12 ripe olives, sliced
• 1 teaspoon ketchup Read the rest of this entry »

Today, I have a main dish entree for your Halloween party. 

These witches fingers will really “grab” your guest’s attention.  The Cajun seasoning gives these strips a bold taste while the cornflake covering helps to keep the chicken moist during baking. 

These chicken fingers are really good, but if you are making them for children leave out the cajun seasoning, as it may be too much bite. Read the rest of this entry »

Here is another recipe for you to use at your Halloween Get-Together.  If you’re looking for a recipe for a scary punch you can find the recipe for Icy Spiders in my Punch here. 

There are other Halloween recipes on this site, just go to the recipes page above and look for Halloween.

Halloween Mini Rounds Read the rest of this entry »

I’m back today with another Halloween recipe for you.  Today’s recipe is Ghoulishly Good Banana Chunks and these treats are easy enough to have your little goblins help make them.

Ghoulishly Good Gluten-free  

Banana Chunks Read the rest of this entry »

I really can’t believe that we are almost to the end of October and Halloween is just next week. 

Are you planning any Halloween parties or going to any parties?  My hubby and I will be hosting our two, 4 year old granddaughters next Saturday night for a sleepover at Granny and Granddad’s house. Read the rest of this entry »

It can be tough being Gluten Intolerant, but it can be really tough being the parent of a gluten intolerant child.  Especially a school age child.  Suddenly not only do you have the regular worries about your child at school, but you have to worry about whether you can keep your child gluten-free while they are away from your watchful eye.

Although my days of being the parent of school age children are long past, Read the rest of this entry »

                                                                                                                                                                         So I got my hot little hands on the current issue of Delight Gluten Free magazine yesterday. 

I almost cancelled my subscription to this magazine about a year ago.  There was always good information in it, I just think the original staff and publisher just weren’t ready for the popularity of the magazine and possibly got overwhelmed by due dates.

The issues came out late, (even as a subscriber I received the fall issue in the following spring).  That being said, I am sooo glad Ididn’t cancel.

The magazine has a new staff and I think a new publisher also, and this issue is totally fantastic.  As you can see Guy Fieri from Food Network is on the cover.  My thoughts were Wow! can’t wait to read this.

As I’m checking out the cover I see that there are several articles that look interesting.  Like WeightWatchers the gluten free way, Italian inspired gluten-free dishes and a Back to School guide.

But I have to tell you the thing that excites me the most is that they have “More than 60 delightful recipes inside”. 

Woo Hoo!  I love to cook and bake and looking at these recipes I just cannot wait to try…the Apple Cobbler Muffins, the Mediterannean Halibut, the Broccoli & Cauliflower with Parmesan Custard and the Brown Sugar & Cinnamon Pancakes.

There are just so many yummy looking recipes in this issue I could go on and on.  There are even tips for making cupcakes.

Guy is introducing his new line of Gluten-Free Barbeque Sauces, but he also has a lot of really good information, from a chef’s point of view, on how to go out to dinner at a restaurant and have a very pleasant gluten-free experience.

Guy also talks about the Cooking With Kids organization he founded in 2011.  The really cool thing is that Delight Gluten Free Magazine will donate a portion of the fall 2011 issue proceeds to the Celiac Disease Program at Children’s National Medical Center to support gluten-free cooking with kids programs.

You can learn more about the CWK Foundation here and the Celiac Disease Program at Children’s National Medical Center here.

If you decide to purchase Delight Gluten Free Magazine, I’m sure you will enjoy reading this issue as much as I did.

I got an email from a newsletter reader over the weekend.  I thought it might be of interest to other readers of my blog.  So here’s her question and my answer:

Hi Mary,

 

I just found your website and am pretty excited! I have been diagnosed with fibromyalgia and have been reading and hearing a lot of things about gluten possibly exacerbating the symptoms of fibromyalgia. 

 

My question is that I love, Love, LOVE crackers – saltine crackers – plain, with cheese, spiced up with oil and spices, just to sit and snack on them makes me happy.  I looked for a gluten free saltine cracker recipe (to make crackers from scratch) on your website and just wondered if you have one or know where I could find one?

 

Thank you so much!           

 

Carolyn Woodie says:

May 16, 2011 at 9:48 am

I went to purchase Ortega taco mix based on your list and noticed in the ingredient list that it has maltodextrin in it. I’m new to this GF, but I thought that we could not have maltodextrin. Am I wrong?

Wow Carolyn, you opened up a can of worms. 

Read the rest of this entry »