When my husband and I went out to eat regularly, I almost always ordered fajitas. I started making them myself, at home, and found they tasted just as good if not better. Once I found the gluten-free wraps, I started enjoying them again. This is pan-seared top sirloin seasoned with Southwest seasoning (you can use Emeril's Essence or Bayou Blast). I sautéed fresh green peppers from the summer garden, vidalias, and portabello mushrooms. A little sour crème and some Southwest mashed potatoes, and I felt like I was in a bar and grill.
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I grew up looking at giant King crab legs as a treat, a once a year indulgence at Red Lobster or seaside restaurant. Both my sons love crab legs, but when I looked into taking everyone out to a great little seafood place, the oldest son, the son's girlfriend, the youngest son, grandma, and me, I knew the bill would be pricey - over 150 bucks. Wal-Mart sells crab legs for $15.00 for a package containing two crabs. They also have a great price on large sized shrimp. I went over to my mom's, started cooking, and invited all the crab-loving members of the family to the table. It was every bit as good as the restaurant, enough for some to have seconds, and it cost me only $20.00 total.
Seafood Feast Saute chopped garlic, Vidalia onion, celery, and sliced portabello mushrooms in sunflower or olive oil and half a stick of real butter. You may use more butter to taste. Place crab legs in a deep casserole or a broiling pan. Pour butter sauce over crab legs and add 1/2 cup to 1 cup water. Let cook seven to eight minutes at 375 degrees. Meanwhile, use the same sauté sauce (no water) as a starter for shrimp. Add Emeril's Essence, Southwest, Bayou Blast or Tone's Southwest spice. Shrimp turn pink when done, about 3-5 minutes. Don't overcook. Boil Ronzoni Gluten-free spaghetti. Make sure to boil Ronzoni longer than the package calls for. Serve shrimp and sauce over spaghetti with crab legs on the side. Great with asparagus blanched and baked about fifteen minutes in the same garlic-butter sauce with some lemon pepper added. Whenever I try a gluten-free product I like, I try to make something with it and feature the dish. This time, it's Ronzoni gluten-free spaghetti. I sautéed white mushrooms, bell pepper, a clove of garlic, and Vidalia onion, then browned hamburger and added it to traditional Hunt's tomato sauce. I suggest cooking gluten-free pasta a bit longer than traditional wheat pasta.
I wanted to use some of the vegetables from the garden, so I concocted this skillet stir-fry that took all of fifteen minutes. I used a potato peeler to garner thin strips of yellow squash to take the place of pasta. I sliced up thin shards of real garlic, Vidalia onion, yellow bell pepper, mushrooms, and chicken in an iron skillet, sautéing the vegies in two tablespoons of sunflower oil and seasoning with lemon pepper and Southwest seasoning. I added the squash ribbons at the end. They don't take long at all. You could also load this into a gluten-free tortilla with cheese and bake for about three minutes.
I had a craving for turkey and tomato sandwiches. They're one of the things I miss most about the gluten-free diet. I haven't started learning to make bread out of other flours yet, so I took the easy way out and used tortillas. I cut a brown rice flour tortilla in half, layered it with turkey, tomato, and cheese. I even sneaked a little leftover bacon from my son's plate and crumbled it on the top. I ate it with a fork, but I have to say, it satisfied my need for a BLT. I could just as easily have made a wrap out of it. Since I was in a hurry, and since this tasted so good, I decided it was a victory. I've been working with brown rice flour making sawmill gravy. I have to say, I don't see a difference in taste. The only difference seems to be in the way I feel after dinner. I don't miss the bloating and fullness flour gravies used to leave behind. Use ground chuck and pound out on a flat pan in one to two inch spread seasoning with salt and pepper. Cut the hamburger into rectangular pieces. Round into patties and fry in a large skillet. Start onion rings in a separate skillet with a small amount of Sunflower oil. In the meantime, remove the finished meat patties, using the meat drippings to start the roux. Add two to three tablespoons of brown rice flour. Stir, adding salt and pepper. Add more flour to thicken and keep stirring. Add 1/4 cup cold coffee. Stir and let thicken. Serve hot. Pour over sautéed onions atop the finished patties. Gluten-Free Baked Oatmeal Casserole This recipe comes from Hillbilly Recipes and contains no gluten. Total Time: 50 minutes... Serves: 6 2 cups gluten-free rolled oats 1/3 cup brown sugar 1 teaspoon baking powder 1 teaspoon cinnamon 1/2 teaspoon salt 1 cup walnut pieces 1 cup raspberries {any berries work} 1/2 cup milk chocolate chips 2 cups milk 1 large egg 3 tablespoons butter, melted 1 tablespoon vanilla extract 1 ripe banana, peeled, 1/2-inch slices Learning to make gluten-free flat bread is a necessity for those of us who want to have our bread and eat it, too. I modified a recipe for homemade tortillas, making a couple of detours to create a moist biscuit-like dough. Ironically, I used a cornbread "philosophy," heating sunflower oil in a cast iron skillet and adding the hot oil to make the dough workable. I actually like the taste of this flatbread made with two types of non-wheat flour. You will need: 2 cups buckwheat flour (millet -- buckwheat is not wheat) 2 cups brown rice flour 2 tsp baking powder 1 tsp salt 1/4 softened butter 1/3 cup sunflower oil heated in a skillet 1 1/2 cups water Preheat oven to 475. Heat approximately 1/3 cup of sunflower oil in an iron skillet. In a heat-proof bowl, mix flours, baking powder, and salt with a fork or whisk. Add warm butter and work with fingers. When oil is hot and sizzling, carefully pour oil in bowl and whisk. Add water and work dough with fingers. Sprinkle dry brown rice flour onto clean surface. Work the dough in your hands like biscuit dough. Using generous amounts, form balls of dough 2 to 2 1/2 inches in diameter. Dust dough balls with flour to keep them from sticking to your working surface. Gently roll the dough evenly in a cross pattern, making sure to roll it out the same number of times each direction. Do not allow the rounds to become too thin. This dough is forgiving, so if you mess up, you can start again. Dusting lightly with dry flour helps. Preheat a skillet lightly coated with oil on medium to medium high heat. Allow the flat bread to heat for several seconds on each side. Flip more than once. They are nearly done when you observe the flat bread turning a medium brown color against the darker gray-brown of the flat bread. |
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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