- ▢1/2 cup mayonnaise (make your own with an egg, olive oil, and lemon juice. See Alton Brown's recipe)
- ▢1/2 cup sour cream
- ▢1/2 cup buttermilk
- ▢3/4 - 1 teaspoon dried dill
- ▢1/2 teaspoon dried parsley
- ▢1/2 teaspoon dried chives
- ▢1/8 teaspoon cracked pepper
- ▢freshly squeezed lemon juice to taste approximately 1-3 teaspoons, adjust to taste
- Combine in a food processor, with a blender, or whisk by hand.
Ingredients
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I love Mexican food, and I was happy to learn that Mexican corn chips do not contain gluten because they are most often made from masa, a naturally gluten-free flour product. Here is an adaptation of my son's taco soup recipe
1-2 cans shoepeg corn or corn scraped from the ear 2 cans black beans 1 can pinto beans (or slow-cooked beans) 1 fire roasted for habanero rotel or regular rotel to taste 1 package low sodium Casa Mamita taco seasoning Diced chicken Tony Chachere's Cajun seasoning Cumin Black pepper Dice chicken and season to taste with the Cajun seasoning, cumin, and black pepper. Saute until cooked through. Do not overcook. Add chicken to the other canned ingredients in a crock pot. Be sure to drain cans of liquid. Season the contents to taste with Cajun seasoning, cumin, and black pepper. Add low-sodium taco seasoning packet. Stir to mix thoroughly. Cook on high in crock pot 4-6 hours. Serve with cheese, sour cream, and tortilla chips. Cornbread is an art. So many refuse to make it themselves, savoring the short bread at cafes and diners that specialize in Southern U.S. traditional fare. But you can make your own cornbread. If you don't want an instant mix such as Martha White brand provides, you can use Pamela's or most other brands that display clearly the words "gluten-free." I would not recommend sweet corn bread mix if you are making anything savory such as a roast, stew, or pinto beans.
Cornbread has a philosophy but it's easy to learn. Here is the recipe if you are not using the shortcut of a quick-mix: 1 1/2 cups gluten-free cornbread mix 1/4 cup oil (olive or vegetable is best) 1 egg 1/4 to 1/2 cup milk or buttermilk Preheat oven to 475. Pour the oil in an iron skillet. When the oven is preheated, place the iron skillet in the oven and heat for approximately 15 minutes. The oil should be hot enough to fry in. Use extreme caution and suit up with plenty of oven mitts, doubling up if necessary. In the meantime, mix one egg and add to that the cornmeal mixture until the egg is mixed throughout the bread. Add the milk and stir together but not too much. You're not trying to make a smooth batter. Take the hot pan out of the oven and pour in the batter. Put back into the oven and bake 14-16 minutes or until top is medium to dark brown. Use extreme care removing from oven. Pour out onto plate with a knife set at an angle to allow breathing and prevent moisture build-up. Serve hot.
To build my immune system, my go-to dish became chicken and rice. Chicken sauteed in a skillet from scratch marries the juices of vegetables and olive oil or butter to create a succulent bed for many types of rice. Rice is the best alternative to most pastas; many gluten-free pastas are made with corn and rice combos and still expose us to glyphosate, the pesticide used in Round-Up. I use Black and pink rice originating from Madagascar which I order from Thrive Market online. Otherwise, I look for organic rice to avoid pesticides and other chemicals I don't want.
Here is my favorite chicken and rice recipe. If you don't like chicken and rice, you might have run into dry, tasteless dishes. This recipe is big on sauce, takes ten minutes, and is full of decadence. Another problem with rice is that there is a flashpoint and very little room for error if you go by most recipes. We are going to give you rice insurance -- perfect every time. 1-2 cups Madagascar rice 1-2 chicken breasts sliced into small chunks 1 stalk broccoli, chopped into small bits 1/4 vidalia onion 2 tbsp olive oil 3 pats butter 1/2 cup chopped portabello mushrooms Put a pot of water on to boil. Bring water to a boil before you add rice (this is the secret to perfect rice). While the water comes to a boil, start a saucepan with all your olive oil on medium heat. Add your chicken bits. Turn chicken once. Add pats of butter and turn down heat. Add onions and broccoli (if broccoli is frozen, add broccoli first). Keep stirring on medium to low heat. When broccoli begins to tenderize, add 1/4 cup water. Place lid on the saute pan and lower heat to low. Add rice to boiling water and put timer on 10 minutes. Check rice. Allow to cook to taste until tender but not mushy (usually less than 15 minutes is recommended. Watch closely). Remove lid and add rice directly to saute pan. Season with lemon pepper (or you can use southwest or Cajun seasoning. I like Tony Chachere's; I also like to use cumin for a different taste). Stir, allowing sauce to marry the rice. Allow to stew for 3-5 minutes. Serve hot. I love chicken salad: in tomatoes, on Bibb lettuce, on gluten-free bread. There are endless ways to made your chicken salad decadent while still easy on your body's immune system. Here is one variation. Feel free to adapt to your taste.
One honeycrisp apple sliced into small bits 1/4 cup pecans or walnuts chopped into bits 1 half cup seedless grapes, sliced in half 1/4 cup fresh chopped celery 1/2 cup Duke's mayonnaise or homemade mayo Mix all in a large bowl. Add mayo depending on size of crew you are feeding. Stuff into beefsteak or Cherokee heirloom tomatoes, ladle onto Bibb lettuce, or use on Live Free Gluten Free bread (Aldi specializes in Live Free products). Not everyone recovering from disease can eat nightshades, but I learned to fall in love all over again with Mexican food and Latin cuisine, once I removed gluten from the recipe. My good friend, Minerva Salasar-Lopez, brought tostadas one day with salsa verde, and it was incredible. I can actually eat tostadas if they are corn based and not wheat based, especially if the corn-meal or corn harina does not contain wheat gluten. She served the corn disks with a big dollop of the salsa verde on top like hors de'oeuvres, then topped the whole thing with white onion rings soaked in lemon juice. Tomatillos are green tomato-like fruits in husks that are responsible for the green in salsa verde even if you don't add avocado, and her recipe didn't need the California touch.
1 jalapeno 1 tomatillo 1/2 garlic salt to taste white onion serrano pepper lemon juice avocado (optional) Boil jalapeno and tomatillo (make sure shell is off). Blend with garlic. Add water if needed. Add finely chopped white onion. You should soak the onion in lemon juice for about an hour or more before using it. You may also leave onion-soaked "rings" in lemon juice to pile atop the salsa verde. You can also add avocado when you blend the pepper and tomatilo. If you want to make it spicier, substitute serrano peppers. I put off making gluten-free donuts as long as possible. I was looking through online recipes for months and finally found what I was looking for. This recipe was adapted from Gluten-free on a Shoestring. Her recipe used vanilla bean and shortening, both of which I highly recommend; however, I made it work using butter and Watkins Madagascar Vanilla extract. I added blueberries as a drizzle and let the vanilla cake donuts sit in the blueberry compote for about 30 minutes. It made a huge difference. I used honey instead of sugar both for the drizzle and in the recipe. Next time, I will use coconut sugar and probably break down and use shortening or maybe half coconut oil and half shortening. I'm playing with different ideas to get the biggest taste with the least negative health impact. These were fun to make in Wilton brand donut pans and baking them is obviously better than frying; although I plan to try out a fried glazed donut soon. They were a big hit with the kids, and they don't eat bland or boring stuff, so I felt it was safe to post.
RECIPE 1 1/2 cups gluten-free bisquick 1/2 tsp star anise or nutmeg 3/4 cup honey or coconut sugar 1 stick unsalted butter or 1 cup shortening or lard 2 eggs 3/4 sour cream or plain yogurt 1 1/2 tsp vanilla extract or one vanilla bean Drizzle 1/4 cup honey or coconut sugar 1/4 cup blueberries. Add 2 tsp water if not frozen Mix the wet ingredients in a bowl separate from the dry. Once dry ingredients are combined, make a well in the midst and pour in the wet ingredients. If the batter is especially thick, add milk or heavy cream a tbsp at a time until the batter thins a bit. Fill donut pan wells nearly to the top. Clean batter off the center if any spills; however, this can be removed cleanly once they are baked. Bake on 350 degrees for 10-11 minutes. Allow to cool before you remove from pan or drizzle with compote. Let the donuts sit in the blueberry goodness for up to an hour before serving. You know the chocolate lava cake you get at a family restaurant or a bar and grill? The kind that is so soft and decadent that you can manage three bites before you pat your stomach and leave the rest to those with cast-iron stomachs? What if you could eat a cake like that, only, after you were finished, you lacked the concrete-in-my-stomach feeling? Well, welcome to almost vegan chocolate lava cake! I use a bundt cake pan, but you could use a traditional non-stick pan; a 9 x 9 or deeper would be best. In a bowl combine wet ingredients first: 3 cups gluten free bisquick 1/4 cup cocoa 1 1/2 cups water ¼ cup coconut oil or butter 1 very ripe avocado 2 teaspoon mexican vanilla 2 cups coconut sugar Stir batter mixture well. Bake at 350 degrees. Begin checking at 16 minutes. The cake should be rich and not overbaked at 18-19 minutes, but some ovens take longer. Remember, it will continue to bake after you take it out of the oven. Since the cake has no eggs, there is no harm to having some of the cake nearly liquid and some more firm. This is the basis of lava cake. It appears as though chocolate "lava" is flowing out of the center. Chocolate sauce: 2 cups powdered or coconut sugar. 1/4 cup cocoa powder or melted semisweet chocolate drops |
Author
Mother, writer, reformed culinary disaster, Andrea Mosier shortlisted for the Dundee International Book Award for Fire Eater and was a finalist for the Eric Hoffer Award for prose in 2014. "The Illuminated Man" will appear in the first edition of Serendipity. Her legendary potato salad recipe appears here on the June 5 entry. Archives
February 2019
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