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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The toughest time of day to be gluten-free is breakfast time. Fortunately, several companies manufacture soft, sturdy wraps for everything from breakfast burritos to breakfast quesadillas. I made this egg burrito with portabello mushrooms and Vidalia onions in less than 10 minutes, and that includes the time I spent warming the tortilla in an iron skillet. This particular brand of wrap is large, so I suggest tearing them in half and having two smaller burritos for breakfast. Use a little Southwest or Cajun spice and add bell pepper to the sauté before you add the beaten eggs for a bit more zest. The purple bells are maturing in the garden. They are purple on the outside and green on the inside. In small strips, these add color and texture to the burrito. Serve with a small dash of low-fat sour crème.
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 |
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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