I found some beef tenderloin at the Farmer’s Market on *sale* (wahoo!). So I couldn’t resist. To be honest, I had no idea what I was going to do with it but I knew I wanted to figure something out. After all, my Love doesn’t think dinner has happened unless there is a chunk of meat on the table.

When we were first together, I created a grilled chicken salad that would have made any of my girlfriend’s heart go all aflutter. It was gorgeous. And delicious. And then, when we were doing the dishes together, my Love asked, “Katie, what are we eating for dinner?”

I was dumbfounded. “What do you mean, ‘What are we eating for dinner’? We just ate!”, I exclaimed.

He said, “No, that wasn’t dinner. That was a salad. Where’s the meat?”

“Babe. There was meat in the salad.”

“No, Katie,” he said again, “that’s just a salad.”

And ever since I have had to remember that: Dinner = meat + carbs.
And if his family is in town: Dinner = meat + rice.
Thankfully, meat also = fish.
PHEW.
I’m learning. LOL

This all natural, nothing funky, no steroids, no antibiotics, all grain-fed, open pasture beef was delicious too.

And the parsnip fries? My love was in need of a little potassium (thanks to 4 night/week of workouts, etc) and parsnip fries were just the ticket. That, and they were a pleasant break from potatoes (also a common “must eat meat” accompaniment here…LOL). The best part? He didn’t know they were parsnips until the following day when I asked him, “Did you like those parsnips?” And then I had to clarify as he insisted that he had not eaten any parsnips.

I think I will like them more when they are in season again and local. These were good… but fresher? Better.

Parsnip Fries
Makes “fries” for 4 servings
Ingredients:
1 to 1 1/2 pounds of firm, fresh parsnips
olive oil (about 2-3 Tablespoons)
sweet paprika
salt/pepper to taste

Directions:

1. Preheat oven to 450F.
2. Prepare a roasting pan by lining it with parchment paper. (The “fries” will stick to foil. Use parchment or a silpat.)
3. Peel and clean the parsnips as you would a carrot.
4. Slice the parsnips into “fries”. (Discard any woody center of the parsnips if you should happen to have any that have a woody core.)
5. Toss the parsnip fries with olive oil, sweet paprika, salt and pepper to taste.
6. Roast, turning frequently (like every 15 minutes) for 50-60 minutes or until golden.

Grilled Beef Tenderloin
Makes 4 - 4 oz. servings
1 pound beef tenderloin
olive oil (for drizzling)
salt/pepper (to taste)
1/3 cup brown sugar
1 Tablespoon cumin
1/2 Tablespoon red pepper flakes

Directions:

1. Mix together brown sugar, cumin and red pepper flakes.
2. Rinse and pat dry the beef tenderloin.
3. Drizzle the tenderloin with olive oil.
4. Add salt/pepper all over - rub in.
5. Rub in the spice/brown sugar mix all over the tenerloin.
6. Preheat the grill.
7. Grill over medium flame for 20-25 minutes until medium-rare, turning frequently.
8. Let rest for 5-10 minutes before slicing.

I served the tenderloin with a great horseradish-sour cream and thyme dollop that was simple to make too. I used 1/2 cup low fat sour cream, 2 Tablespoons prepared horseradish (NOT horseradish sauce, but jarred, grated horseradish) and 2 Tablespoons fresh thyme. MMMMM.. perfect!

Happy gluten-free grilling, all!
-Kate

When I was little, my family would sometimes go to brunch at a fancy hotel restaurant when my dad had colleagues in town. One of my sisters would always order eggs Benedict. And oh man, those were good! I sometimes ordered the Benedict too, but often caved for the waffles piled high with fresh strawberries.

Alas, Eggs Benedict are not exactly the healthiest with all that lovely hollandaise sauce. That doesn’t mean that I didn’t still indulge every once in a while. And once gluten free, I would simply substitute home fries or oven baked potato wedges for the traditional English muffin base.

But now I skip the hollandaise all together. The flavors come through so much more nicely with just a drizzle of delicious, crisp olive oil and tangy balsamic vinegar in lieu of the hollandaise. I don’t think you will miss a thing!

For a little change up, we use smoked salmon, or honey-glazed turkey breast if we don’t have Canadian-style bacon on hand.

Instead of the English muffin, lately we’ve been using arepas (pronounced: Ah-ray-pahs). Arepas are easy to make - you just need to make sure you have the correct flour. Do NOT substitute regular masa harina or corn flour (not corn starch) for the precooked corn flour called for in the recipe. However, some area recipes also add fresh corn to the mix to add a little more texture and enhance the corn flavor. That’s a delicious too!

I was introduced to arepas about 10 years ago while teaching in Chicago. One of my students was from Colombia and his mom made arepas for a class party. Oh man, were they GOOD. Flash forward a few years to my diagnosis, and I started wondering about the arepas. I forgot about them for a little while I was occupied with finishing my Master’s and getting married (yes, on the same weekend…LOL). Then when we moved out to the Pacific Northwest, I began teaching Spanish at the local University. One of my students made another version of arepas again for me (this time a Venezuelan version) and my love of arepas just kept going.

Karen, at Gluten Free Heaven, wrote a wonderful post about arepas. She gives GREAT details about the flour and has some pictures that are going to make you drool. (Just a warning… I thought I was going to bite the screen when I saw her post the first time.) I will forever be indebted to her for reviving arepas at our house. *muaw*!

Shauna, at Gluten Free Girl, also got the arepa-craving moving along further with her post and photos too. Although, the arepas I make are a little different than the ones either of them make. But that is the beauty of arepas - versatile! easy! individual! Piece of cake! (Or Corn cake in this case!)

When I saw their posts, I was reminded how a simple, easy dish can make the world of difference for a gluten-free eater. (And, I’m happy to report, these little babies were devoured by our Chinese family members not once, but THREE times while they were here - at their request. I even sent them home with the recipe and flour in a bag. They made more arepas for my sister-in-law when they arrived in Colorado just a few short days after leaving us. See? It’s an addiction! LOL)

I use equal parts of precooked corn flour, queso cotija (Pronunciation help: “Kay-so” “co-tea-ha”) (Mexican crumbling cheese - sometimes called Queso Anejado) or parmesan and water. The recipe below makes 4 small-ish arepas. Since everything is in equal portions, it is super easy to double, triple or quadruple the recipe to serve large groups (like I did when our family was in town. Arepas for 8? 2 cups of each: precooked corn flour, queso cotija and water).

I will post the Venezuelan version and another with corn if anyone is interested another day. For now - here’s are the recipes for basic arepas and the Healthier Eggs Benedict. (Here’s a version of a recipe with fresh corn in it from Whole Foods.)

The other little benefit? This version of Eggs Benedict doesn’t make me feel like I need to do five more Step Classes to just break even on the calorie count! PHEW!

Gluten free: Arepas
Makes 4 small arepas. (Increase quantities if you want 4 Arepas that can be stuffed for sandwiches, etc)
Ingredients:
1/2 cup pre-cooked corn flour (See this Gluten Free Heaven post for pictures of the bags)
1/2 cup crumbled queso cotija or queso anejado (Mexican crumbling cheese) OR parmesan cheese
1/2 cup tepid water

Directions:

1. Mix together all ingredients until a soft dough forms. Divide into 4 equal portions.
2. Form the arepas by gently shaping them into round patties about 1/2 inch thick (for Benedict) or thicker (for opening/stuffing for sandwiches). (My students call them “South American edible hockey pucks” if that helps you with the shape idea. LOL)
3. Heat a pan with a drizzle of olive oil over medium-high heat and preheat the oven to 400F.
4. Lay the arepas in the pre-heated pan/olive oil on the burner and brown each side (about 3-5 minutes per side).
5. Remove the arepas from the pan and place in an oven-proof dish. Bake for 18-20 minutes.
6. Serve and eat immediately. (Or follow the Benedict recipe that follows)

Arepas can be served with any topping you desired. When my family was here, I filled the table with the following and everyone made their own area sandwiches: avocado, bacon, turkey, tomatoes, a variety of jams, scrambled and poached eggs, smoked salmon, sour cream, mustard, ham, cilantro, basil, pepperoncinis, etc. (We pretty much emptied the fridge this way of leftovers too. LOL!)

Gluten Free: Healthy Eggs Benedict
Makes 4 Benedict stacks (Serves 2 for brunch)
Ingredients:
4 eggs
1 medium ripe avocado
8 slices of Canadian-style bacon, smoked salmon or turkey breast
4 Arepas (see recipe above)
Olive oil, for drizzling
Balsamic vinegar, for drizzling

Directions:

1. Prepare arepas. While the arepas are baking:
2. Poach eggs.
3. Remove arepas from oven (when done) and create the Benedict stack. Place an area on the plate. Top with meat of choice, then avocado slices and finish with a poached egg.
4. Drizzle the top of the Benedict with good-quality olive oil and balsamic vinegar.

¡Buen provecho!
-Kate

Wahoo! A menu plan meal photographed and ready to go. It was good too. I hope the rest of my plans turn out well. I’m using up the last of everything in the fridge, etc this week. And this chicken sandwich was a perfect hit after an hour of a Body-Step class that just about killed me. I don’t know what the hell I was thinking joining a Step Class. I have no rhythm and my friends *KNOW* I can’t dance to save my soul. At least I try, right?

Thankfully, I’m little better at grilling chicken then I am at Step Class. A teeny touch of heat combined with honey-mustard and a perfectly grilled chicken breast makes for the perfect sandwich. Eat it along side some fresh or grilled vegetables and some fresh blueberries mixed with low fat yogurt and you have the perfect, easy summer meal. Add five glasses of water and a few “what the hell was I thinking” moments and you have the perfect, easy after-Step-Class-Hell dinner too.

The grilling sauce for the chicken is easy. Most grilling sauces are. I love the zip of dijon mustard with something sweet (like a ginger preserve or apricot jam too!). This time I added a good squirt of prepared wasabi (a green, hot Japanese condiment often served with sushi - much like horseradish, only a different kind of heat).

While you can adjust the heat with the amount of wasabi you use, I strongly suggest that you make it relatively hot as the flavor will become more mild during grilling. You can also reserve some of the dressing to use on the sandwich wraps. We used a little bit of the dressing mixed with a tiny amount of mayo as the spread on the bread because the mayo cut the heat down a bit too. (My love preferred it full on SPICY too.)

Gluten-Free Honey, Mustard and Dijon Grilled Chicken Sandwiches
Makes 2 Sandwiches
Ingredients:
1/2 prepared mock lavash bread cut into two pieces
2 chicken breasts, rinsed and patted dry
olive oil (for drizzling)
salt/pepper to taste
1/3 cup dijon mustard
1/4 cup honey or agave
1 Tablespoon prepared wasabi paste (or more, to taste)
1 Tablespoon mayonnaise
fresh clover sprouts
fresh tomato slices
piquillo peppers

Directions:

1. Flatten the chicken breasts between two sheets of plastic wrap (or in a plastic bag) until you have an even thickness (about 1/2″). Drizzle the chicken breasts (both sides) with olive oil and sprinkle with salt/pepper.
2. Preheat your grill or grill pan.
3. Mix together honey, mustard and wasabi. Taste and adjust heat/wasabi per your taste.
4. Reserve a couple tablespoons for sandwich dressing. Mix this with the mayonnaise (1 Tablespoon or more as per your taste) and set aside.
5. Generously brush the sauce on to the chicken breasts.
6. Grill sauce side down for 4-6 minutes until golden AND generous brush on the sauce to the other side of the chicken breast.
7. Flip the chicken and grill until golden. Apply the sauce one last time.
8. Remove chicken from grill when the juices run clear and/or the breasts have an internal temperature of 160F.
9. Make your sandwiches! Grilled chicken, mayo/mustard dressing/sauce, fresh clover sprouts, fresh tomato slices, piquillo peppers, etc.

I posted our dinner last night today too.
We had pizza!
Fresh tomato, basil and mozzarella pizza.
You can find the recipe here.

And now… on to

Since our household is just made up of two adults (and a dog)… (so far!), we tend to live and cook on the whim of our taste buds. This is great - for now. But once in a while, it makes for late dinners and indecisiveness between us both. And it sometimes mean we toss out quite a sad amount of spoiled food because we shop without a plan. Since Natalie (Gluten Free Mommy) came out with this GF Menu Swap, I’ve been a lurker. But I’ve also been inspired.

So lately I’ve been writing these menus (privately), but I only write them for four days at a time. I guess I’m so accustomed to playing dinner by ear and time slips away from us that I can’t think of what to make for dinner five days out. I’m not sure how you are started organizing your menus (have you always done this?) but here’s what I did to start:

• I made a list of all of the perishable food items I have on hand. (I call them my “Use ‘em or Lose ‘em List.)
• I then listed out all of the staples I have in the freezer - mostly meats, etc.
• Then I thought about all the recipes/flavors we’ve been wanting to try and…
• …a list of entree ideas is born.
• Once I have this list, I see what groceries I need and try to pare my list down from there.

Since my plan only includes 4 days, I also list a bunch of ideas for the fifth day and beyond. I never know if we are going to skip around on the meal chart or maybe the fifth day meal happens because I didn’t get the store (or the next plan written!) in time.

I’ve been trying to time my shopping trips for Thursday-Sunday because that is when the local Farmer’s Market is open. We’ve had the most delicious roast beets, fresh spinach, incredible blueberries, honey, tasty bee pollen, etc. And our Farmer’s Market has a couple local butchers, oyster farms, mushroom farm, fresh eggs, and salmon. Oh yes, it is so worth buying my staples there when we can.

On my “Meal Plan” chart (which is taped ever-so-ungracefully to the kitchen cabinet door), I also list a score of ideas for snacks or small meals if we chose to deviate or have an impromtu meal with friends. (If friends come over, I just pull one of the items off this list to accommodate more people.)

I am no expert here - but I will attempt to share one plan. I don’t guarantee that I can keep this up (especially when the school year kicks off). But for now, however, I will make valiant efforts to keep my 4 day plans going. Even if I don’t end up sharing them online.

Here’s this week’s menu plan:

Monday:

• Honey Mustard & Wasabi Grilled Chicken Sandwiches
• Grilled Fruit (Peaches and Apricots), Blueberries and Yogurt

Tuesday:

• Spiced-Grilled Flank Steak
• Roasted Beet-Rice Salad

Wednesday:

• Curried Shrimp-Pineapple Kebabs
• Summer Risotto

Thursday:

• Korean Short Ribs
• Leaf Wraps with (GF) Miso paste (a la Korean BBQ)
• Cold potato salad

Friday: (The IDEA list)

• Hummus/Pita
• Pork Kebabs
• Dolma
• Ginger-Spiked Pork Chops
• Mung Bean Pancakes
• Carne Asada
• Mushroom Pizza
• Arepa Sandwiches
• Salmon Pasta Salad (Inspired by the BBQ Pasta Salad Throw Down!)
• Chimichurri Grilled Meat
• Spam Musubi
  

Thank you, Natalie, for organizing the Gluten Free Menu Swaps. It’s SUCH a great idea! Even for those of us lurkers. You’ve really inspired me to get organized!

-Kate

An easy, peasy gluten free lunch (or dinner!) idea. If I’m working, I make this the night before and reheat it for lunch. It’s not as tasty as it is fresh though.

What’s makes this lunch or dinner delicious are the fresh ingredients. Don’t try to use dried basil for the fresh basil called for if you are trying to recreate this fresh taste. It just won’t be the same.

I’ve made this recipe many times now for several months. When I started using the mock lavash bread, we feel in love with it even more. We are crispy-crust fans and thin-crust pizza fans around here DESPITE our Chicago-roots.

Using a wet rubber spatula and parchment paper, I can spend a little time (3-4 minutes) smoothing the dough as thinly as possible on the parchment paper. Then I bake the “”crust” for 15-16 minutes until golden. We’ve even made small, individual rounds of the mock lavash for individual pitas, sandwiches, pizzas, wraps, etc. It’s fast… and tasty!

You can even put a little baking powder in the lavash dough (add about 3/4 teaspoon when you add the dry ingredients) and your bread will puff up and get more crisp as well.

Give it a try! What have ya got to lose?

Gluten Free: Mozzarella, Basil and Tomato Pizza/flatbread
Ingredients:
1 mock lavash recipe (baked for 15-16 minutes and use fennel, oregano and basil for your seasonings in addition to the onion)
1 large handful fresh basil leaves, torn or chopped (chopped will bruise them a bit, but it’s faster for me sometimes to chop)
2 fresh, firm tomatoes, diced
2 or 3 medium fresh mozzarella balls (about 2-3 inches in diameter) (*See note below.)
1 tablespoon olive oil
up to 1 Tablespoon fresh sea salt or other finishing salt

Directions:

1. Preheat the oven to 400F.
2. Dice your fresh tomatoes. Set in to a colander, stir them around a bit to get the juices flowing and strain the tomatoes. (This avoids the mushy crust syndrome.)
3. Make one lavash recipe and spread thinly with a wet spatula on to parchment paper.
4. Bake the “crust” for 15-16 minutes. Remove from oven.
5. While the crust is baking, cut the fresh mozzarella balls into slices that are about 1/2 inch thick. Then cut in to strips and then half again. This will make pieces that are about 1 inch in length and about 1/2 inch in width. (The size of your pieces only matters for baking time. If your pieces are larger or smaller, please adjust your baking time as necessary.)
6. Tear or chop your basil into small slices/strips.
7. Drizzle the 1 tablespoon of olive oil on to the prepared mock lavash crust and brush the top to evenly distribute the oil.
8. Sprinkle on your ingredients: tomatoes, mozzarella and basil. (We’ve also added hot sopressata at this point too.)
9. Bake until the cheese is melted and the crust edges are browned (about 14-18 minutes).
10. Remove from the oven and sprinkle the top with finishing salt.
11. Slice and serve.

Eat it outside in the sunshine with a fresh salad and fresh fruit. That’s what we’re doing tonight!
Happy gluten-free eating!
-Kate

(*A NOTE ABOUT FRESH MOZZARELLA: Fresh mozzarella is becoming easier to find in traditional super markets. If you supermarket has an olive bar, check there in addition to looking in the dairy department or deli. The mozzarella balls are stored in a brine. After purchasing, be sure to keep the mozzarella in a fresh liquid brine as well by changing the water and rinsing daily (or every two days at least). This will keep the mozzarella fresher. However, I highly recommend using fresh mozzarella within a few days of purchasing it. as it will spoil. Spoilage will occur faster if you fail to change the brine as well.)

The virtual BBQ party has left me with enough recipes and ideas to make it through every BBQ that crops up this summer. Seriously - you guys are amazing! Check out the goodies everyone brought! Oh, I love it!

The food filled many a virtual picnic table, although I think I’ll have to stay seated for a little while after grazing. The BBQ was a great way to get back in to the swing of blog posting after our family left. It’s taken me a little bit to get my mind organized and back on track. I tend to get absorbed in the commotion of the crowd of eight for some strange reason.

We had a lovely visit (even during the two days of plastic-wrapped windows for house painting!). And now it’s back to life… and adoption “autobiographical sketches” and such. (My goodness! If you have ever written an adoption autobiography, you know what kind of a typing-marathon we are involved in!)

But back to the BBQ. Food. It is, after all, why we are all a community and what brings people together. Family. Friends. We bond by food, regardless of culture. And the gluten-free world is bonded by food so very much more! We become bolder with our food choices and definitely with our questions/answers about in public. Like when I’m shopping and reading labels and people ask me what I’m reading for or they get excited if they know what I’m talking about when I ask if something is gluten-free. The smiles of recognition that covers our faces when we find a food-buddy.

Oh, how I wish this BBQ wasn’t just a virtual one! I wish my house could hold you all. (I think 10 might be our max, however. LOL) I know we could all spend hours together sharing stories, laughing, and eating with reckless abandon (thus my stretchy-pants comment above). Wouldn’t that be wonderful?

I think so too!

So here is what everyone brought to the BBQ online. (Please try not to drool on your screens. It’s rather unsightly for the next computer-user, ya know.)

A = Carrie (Ginger-Lemon Girl) brought an Apple-Mint Salad. I don’t know how she knew to kick off a Pacific Northwest BBQ with apples, but she called that one right. I love mint in things (surprising even myself, to be honest) so I can’t wait to try this. Oh, the million varieties of apples + mint? I’m in!

B = Rachel (The Crispy Cook) made a Broccoli Salad a la Grecque. This recipe looks delicious! She included feta cheese which adds a nice saltiness and zing to salads. I love feta or bleu cheese crumbled on our grilled potatoes in the summer, so I think this salad is right up my alley!

C = Natalie (Gluten Free Mommy) showed up with a scrumptious Cherry Clafouti which had me roaming around the kitchen saying “Clafouti” with a million different trills and intonations. I love her tips about pitting cherries with a straw… sure beats what I’ve been doing this summer with a paring knife! LOL

D = Mary Frances (Gluten Free Cooking School) did a little research and made some Diabolically Deviled Eggs. While she wasn’t a fan of her new pimento-cheese deviled eggs, there were takers at her house!

E = And for any of you deviled egg purists out there, no worries! Melanie (The GlutiGirls) brought some Deviled Eggs of her own. I was happy to see that I’m not the only one who pondered the idea of the Tupperware containers for Deviled Eggs.

Seeing both Mary France and Melanie make Deviled Eggs, it made me think we had a bit of a Tyler Florence Throw-Down, Gluten-Free style happening at the BBQ too!

F = Ginger (GF in GF and FL), bless her heart, kept it clean and brought some Freakin’ Awesome Tropical Chicken that Jen (From DelphiForums) dreamed up. I don’t have a picture to share of the dish, but I do have this lovely pilfered photo of Ginger & her cute kidlet, Jeffery! (Happy Belated Birthday, Jeffery!) (Read Gingers BEAUTIFUL post to her son on his birthday too.)

G = Lynn (GF Gastronaut) submitted a delectable recipe for Guacamole. (Sorry to have seen it late, Lynn!) I love avocadoes and a good fresh guacamole. This is a perfect treat! Bring on the chip bowl, gang!

H = Heather (GF Vegan Baby) brought some refreshing Honey Rooibos Tea and some Happiness Cookies. The tea looks delicious (especially today as I sit in the sun typing up the Round Up!).

I = A little more from the archives: Ice Cream Sandwiches would certainly go over well!

J = Jacie (Gluten Free Wiggs) made “Jacie’s Gruyere Apple Pie”, OH MY! That sounds so rich and delicious too.

K = Umm.. Kale? Kiwi? Ketchup? (Hey… some government agency used to think it counted as a vegetable for school kids! LOL)

L = Thomas (GFCF Experience) posted a great recipe for his “LIttle Grandma’s Swedish Cookies”. Growing up in Minnesota (semi-Scandinavia), I am quite familiar with the type of delicious cookie he posted. I can’t wait to try his GF version!

M = Karen (Gluten Free Sox) made Memphis-style Ribs that literally had me craving ribs as I read her description of the tender meat easily falling off the bone. The spice list looks wonderful. Yet another “make these before the winter rainy season hits again” recipe for us! That’s for sure!

N = Cheryl (Gluten Free Goodness) made her Nana’s Skillet Bread. Oh, I love skillet breads! It’s the perfect BBQ accompaniment to those ribs that Karen made.

O = Gaile (Fidgety Budgy) created an Oregon Pasta Salad with cherry tomatoes, gherkins, and salmon. YUM!

P = Jenny (Your Sugar and Spice) made a different kind of Pasta Salad with avocado (love avocado!), tuna, and tomatoes.

Yet another Throw-Down, Gluten-free style!

Q = Lauren (Celiac Teen) made a Quinoa side dish that looks tasty. I like that she cooked the quinoa in veggie broth. I love the flavor and texture of quinoa - it helps me make up for missing out on couscous which we used to eat frequently before the land of Celiac entered our lives.

R = Cassandra (Delightfully Gluten Free) made Rhubarb and Strawberry Crisp. If you have never tried rhubarb, I highly suggest this recipe as a beginning point. Rhubarb has a great tart falvor that combines beautifully with strawberries. And in a crisp? Forget about it! You won’t know what hit you but you WILL run off in search of a scoop of vanilla ice cream to eat along side it all!

S = Vicky recommended that we all try this Sun-Dried Tomato and Pesto Torta from Epicurious. It sure looks good. She said that they use this on Teff Wraps, etc and make the best BLT sandwiches as well with this as a basis. I think it’s a definite party recipe for us to try out. It looks beautiful!

T = Kay (Gluten Free Kay) delighted my eyes with this cute little Tomato Pie. To be honest, tomatoes are relatively new back in our diets (it’s a texture thing… what can I say?). But I love the taste of fresh tomatoes on our sandwich wraps or pizza/flats with basil and mozzarella. I think I will have to give this recipe a whirl with some delicious heirloom tomatoes from the local farmer’s market. (I’m not as green-thumbed as sweet Kay. But boy, do my dandelions grow well! LOL)

U = Sarah (Everyday GF) made some Upside-Down Cupcakes to appeal to the masses. I love this idea too. Mini upside-down cupcakes? Sure easier on our diets than having a huge cake sitting around the house!

V = Vittoria (Deliciously Gluten Free) made a Very Berry Cake that looks to die for too. My love is not big on sweets, but on berries? Berries in a cake? He’s all over it.

W = M-Elle (Cooking, UnCooking) made Watermelon Salsa! Seriously, I can’t wait until we find some good watermelon. I really want to try this recipe out. I think I’m intrigued by the flavor combinations and think it would be delicious on a taco salad made with chicken too. Man, I hope the watermelons start looking good soon! (They are a bit behind this year due to weather.)

X= Me! (Gluten Free Gobsmacked). I made some XXX Cookies. The XXX standing for Powdered Sugar - no worries! Nothing inappropriate. The dough is easy to work with and rather versatile. And India Tree makes some beautiful decorating candies, sugars and vegetable, all-natural food colorings for those of you who can/do use organic. (On a side note, I am amused by the number of XXX google hits that recipe got. Ah, the naive-side of me that thought they were all looking for sugar cookie recipes. LOL I know better now!)

Y = Steve (Gluten Free Steve) had the brilliant idea of bringing a Yummy Caprese Salad. This salad is easy to make and very fresh and delicious. The layers of mozzarella and tomato are delicious - even for me, a self-proclaimed tomato-newbie. Give it a whirl too! You be glad you tried this recipe too.

Z = I haven’t as yet posted a recipe for this, we make Zagablione (Here’s a picture of the Strawberry one we made and here’s a picture of a plain zagablione with fruit on top). There are a couple easy recipes online. You can find the basics of the strawberry recipe here. (Recipes should call for 1 egg yolk, 1 tablespoon sugar and 1 tablespoon marsala or grand marnier per person. Some call for much more (too much, IMHO) liquor which causes the zagablione to have a strong flavor and not set up as nicely.)

Okay - who’s hosting the next BBQ or party?

And is it just me, or are you guys thinking that a whole GF Community wouldn’t be such a bad place to vacation together either? Boy, that would be NICE!

I’ll be back soon with some new recipes for summer.. and am working my Menu Planning to be able to join the Monday Menu Planners occasionally. As of right now, I plan 4 days at a time. Not quite ready for the prime-time showing of you organized bloggers. LOL I’m working on it though!

Happy July and Gluten-Free BBQing and Eating to all!
-Kate

Well, my in-laws have left and my family is far away. The house that held 8 people and my pup is now just filled with the pup and us again.

Poor guy. He’s so bored with just me around the house!

When we were on the beach the other day, I took the pup for a walk. He spent the entire walk looking over his shoulder toward his dad and our 6-year-old niece. To heck with me! Geesh. I couldn’t even take his picture (as seen above) because he was too busy watching them play and fly a kite. LOL

After a lovely visit from family, I’m now just picking up the pieces. And reading a million awesome recipes from my GF blogger buddies. OH MY - the BBQ recipes are too die for! I can’t wait to try them all! (I will get a BBQ Round Up post done soon.)

For now, forgive me while I catch up. I’m reclaiming my dog. LOL

And what am I eating?
Well, we’ve found a great HUGE Korean market not too far from here where we’ve stopped in to pick up some new (types of) melons and ingredients. The house has been filled with experimental cooking and comfort foods. I’m munching on turkey sandwiches, Rainier cherries and white peaches (which are best eaten crunchy, like an apple, IMHO).

Tomorrow? I shall play around with pineapple and shrimp. I’m thinking of using the center of the pineapple as skewers for shrimp kabobs… think it will work?

What new foods are you trying this summer?
Do tell! I’m up for an adventure with you too!
-Kate

Sorry for the lack of posts as of late…. I’m enjoying vacation with my in-laws (and hoping my family is having a wonderful vacation and 4th as well).

While we’ve been eating (TOO much), I haven’t had a moment to take a picture - let alone type up a menu. It’s been FUN to cook for EIGHT(!!) but we are also in the midst of having the house painted (yes, there are 8 of us in a house with plastic covered windows IN JULY withOUT air conditioning!). I hope our newly painted (now yellow, not dark blue) house will welcome friends and family with more cheer and joy than the dark blue abode did. (Nothing against dark blue… it was just so dark it almost looked black. That coupled with the gray Pacific Northwest skies was a tad depressing for us.)

I thought I would share a few of our meal ideas. They have all been meals for 8 that are 100% gluten free. (In fact, they didn’t even realize that the food was GF until they saw me eating it!)

Breakfasts (always served with fruit)

• Cottage Cheese Pancakes
• Cheese Arepas stuffed with avocado, bacon and egg.
• Healthy Benedict with Olive Oil and Balsamic Vinegar
• Scrambled Eggs with Toast

Lunches:

• Turkey Lavash-wrapped Sandwiches
• Tomato, Basil and Mozzarella “pizza”
• Black bean and corn salad
• Quinoa, Corn and Zucchini Salad
• Pineapple-Strawberry Salad
• Shrimp Tacos

Dinners:

• Smoked/BBQ Pork Ribs
• Shrimp Tacos
• Halibut with Strawberries and Pineapple
• Paella
• Chinese Home-style Chicken and Rice (Bo-Jai-Fahn)
• Smoked Turkey
• Planked Salmon with Ginger-Soy Glaze
• Ginger-Apricot Pork Chops with Bleu Cheese/Bacon New Potatoes

What are your inspirations for family meals?
What do you make when your home quadruples in size?
Any ideas to share?

I do have to thank you Monday Menu Planners. You inspired me to write our menu plans out too. While it drives my love wild, it *really* helps organize my brain and made cooking meals for 8 MUCH easier! I might just have to continue this trend in to the future.

I’ll be back next week with food. If you see an item from the list above that you would like to get the recipe for - let me know!

Until then -
Happy 4th of July All!
I’m off to the Farmer’s Market with the family for fresh beets for a Roast Beet Salad for our picnic dinner and then the fireworks.
-Kate

I’m in the midst of family-loving.

And my labrador is going to sleep well tonight!

Not only are there 8 people here to love him, but he swam in the ocean, ran on the sandy beach dunes, chased the sea gulls and then had a “spa” appointment for a wash, nail trim and a little bit of pampering. Needless to say, he is the only one sleeping at the moment. The rest of us are playing Guitar Hero, talking, cooking or out shopping for allergy medication.

This post is for Dayna. I promised to post this a while back and while it didn’t slip my mind, I did get delayed. Between the end of school and my family festival, I got a bit lost. (Sorry, Dayna!)

Dayna saw these photos on my flickr pool and wanted the recipe. I made these cookies as thank you gifts for the secretaries at school. They didn’t even realize that the cookies were gluten-free until I took a bite of one. (I *love* that!)

I chose to make lace cookies with pine nuts and candied (and regular) ginger. I hadn’t seen any gluten free lace cookies but thought they would be easy to make. Lace cookies don’t always call for a lot of flour, but timing is everything. Here are a few tips:

• Don’t make more cookies in one batch than you can move/curl easily. (I chose to make 4 at a time.)
• Have your curling items set up before you begin baking. (I used a rolling pin, a tea cup (pictured) and a wide-edged bowl.)
• Use a wide spatula to move the cookies easily. Once they come out of the oven you have 2 minutes (or less) before you have to make your move. The cookies need to set up *A BIT* on the cookie sheet and then you quickly move the still drooping cookie while it’s still hot.
• Once the cookies have cooled, they will hold their shape. Don’t try to change the shape once they begin to set. It will be too late.
• Allow the cookies to cool completely before storing them.

I would love to see the pictures or hear about your adventures in lace cookie making. This recipe is easily adaptable to other nuts or flavors. We are making candied-lemon and almond lace cookies this weekend. (But only after my niece and I make her pink cupcakes…those come first as per demand.)

I’m off as soon as I get this recipe typed… it’s my turn to play Guitar Hero and the new Aerosmith Wii game is calling my name (along with my family…)

Gluten Free Pine Nut & Ginger Lace Cookies
Makes about 2 dozen, depending on size.
Ingredients
5 1/2 Tablespoons sorghum flour
3 Tablespoons potato starch
1/2 cup sugar
1/2 cup GF rolled oats
1/2 cup toasted pine nuts
3/4 teaspoon ground ginger
1 Tablespoon finely minced/chopped candied ginger
1/4 teaspoon baking powder
1/4 teaspoon xanthan gum
6 Tablespoons butter, melted
2 Tablespoons light corn syrup
2 Tablespoons half-n-half or other cream

Directions:

1. Preheat the oven to 325F.
2. Blend all together until even.
3. Line a cookie sheet with parchment paper (or use a silpat).
4. Drop by the tablespoon (4 at a time at most) on to the parchment paper. Be sure to place them far apart as it will spread.
5. Bake for 8 minutes at 325F.
6. Allow to partially cool (enough to handle).
7. Carefully slide still hot cookies onto a parchment covered rolling pin or tea cup (etc). Push the cookie quickly to make the shape you want or allow it to drape naturally. (I had fun experimenting with the shapes I liked best.)
8. Cool completely before storing in an airtight container on the counter.

Happy GF eating all!
-Kate

Bwahaha.
No worries.
These treats are kid-approved and not obscene at all.
They are NOT the naked man cookies.
And even those are kid-okay.
Promise.
Well…wait…that all depends on your cookie cutters.

But I’m NOT going there.
And MY cookie cutters are good to go.

Instead, let me just tell you that I am in family heaven. Well - Near it anyway. My side of the family is missing as are many from my love’s family. However, I am soaking in the conversation from an uncle I haven’t seen in several years and my father-in-law (who doesn’t really speak English). WE are having a BLAST. Seriously. Oh how I LOVE these men.

While the night is upon us, let me just paint this picture for you. My love and I have a futon in the family room (where the only TV is). Here we are all gathered. My mother-in-law and niece are asleep on the futon (it’s opened). My father-in-law sits on the edge of the futon reading the Chinese newspaper to me. My uncle is using a laptop across from me and watching a movie from Hong Kong because the soccer games are playing on the TV. And my love? He is fixing yet another laptop that they brought with them from Chicago for him to fix. Oh, yes. And the dog is laying on my father-in-law’s feet.

Every sixth or seventh sentence is in English. The rest is Cantonese.
Life is good.

Today before they came, I made some XXX cookies. Nothing perverse. XXX (XXXX) is actually a baker’s term for confectioner’s sugar - or powdered sugar. And no, I didn’t know that. While I might be a mighty geek (and klutz if we are going to get technical), I actually did a little research in the letter “x” and food for the BBQ.

Since everyone was avoiding “x” and “z”, I spent some time researching and developing recipes for both. I figured I should “woman up” (sorry, had to say it) and take the “x”. After all, I’m the dork that put the alphabet challenge out there. I had to make sure we could actually finish it!

I’m just going to post the recipe quick. That way I can get back to my soccer-kung fu movie watching, newspaper reading, snoring, sleeping and all around good-loving family quickly.

These cookies were made for my niece, Valerie. Because really….. I’d rather her skinny-self ate them so I could actually LOSE some weight this summer. She’s already eyed the cookie tub in hopes of finding some goodness within. She was not sad to see the colorful sugar cookies beckoning to her after dinner. She munched on one with her white peach as a snack before bedtime. And then she checked the tub again…. just to make sure there were enough there for the rest of her visit here. I assured her we could make another batch together if we ran out.

I hope you get a chance to have a little XXX adventure of your own. These are tasty and roll out nicely, although the dough is soft unless you chill it in the fridge for a little while. (I didn’t chill it. I’m not that patient. LOL)

XXX Sugar Cookies
Ingredients
1/2 cup butter (1 stick)
1/2 cup cream cheese
1 cup powdered sugar (XXX sugar!)
1/2 cup. white sugar
1 egg
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1 teaspoon GF vanilla extract
2 or 2 1/4 cups GF flour mix (rice-based)
1 teaspoon xanthan gum
Decorative sugars (I use India Tree Decorative Sugars. See Note Below)

Directions:

1. Preheat oven to 375F.
2. Beat together butter and cream cheese in mixer for 3-4 minutes until creamy and light.
3. Add powdered sugar and sugar. Cream together for an additional 3-4 minutes until light and fluffy.
4. Add egg and vanilla. Beat together to incorporate evenly.
5. Dump in gluten-free flour mix and xanthan gum. Beat together.
6. Scrap into a ball. The dough will be soft, but NOT sticky. If it is sticky, add a little more GF flour to the mix. It should not be stiff/crackling. If it is, add water by the tablespoon until you have achieved a soft dough.
7. Roll the dough into 1 inch balls. Roll the ball into decorative sugars. (I use India Tree decorative sugars. See note below.)
8. Place on parchment paper or a silpat. Flatten with the bottom of a glass to a 1/2 inch thickness.
9. Bake for 9 - 11 minutes or *just* until golden on the edges.
10. Cool slightly before moving to a cooling rack.
11. Store in an airtight container at eye level for your six year old niece.
12. She will love you forever and the cookies will last for at least the first week of her visit.

Enjoy!
-Kate

NOTE: I use India Tree decorative sugars. To be certain of their gluten-free status, I recently called this Seattle company (6/200 and received confirmation. These are beautiful sugars. You can see a variety of them here on Amazon. I chose these as I enjoyed the different depth of colors they offer. Check out their site for more information and product choice.