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.
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 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. |
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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