Cocktails, Cookouts, & Cool Treats ~ This Week's BIG Trip and A Gluten Free Grand Finale! 06/28/2011
From Gluten Free Gigi's dairy free, soy free, nut free recipe box: My next big gluten free adventure away from home begins tomorrow! I’ll be out of my kitchen and on the road spending several days attending a special conference to learn the latest on gluten free living from the top researchers, dietitians, and authors. It's the 37th Annual Gluten Intolerance Group Education Conference. Of course, I’ll be seeking great-tasting, healthy gluten free meals along the way... The prospect of traveling and finding places to eat gluten free may be daunting for you. It was for me after I first learned I needed to be gluten free. Over time, though, I've found easy ways to do it. I'll be sharing those with you more and more on my website. Since starting my blog a year ago, I've already reviewed a few local restaurants and provided some pointers. (By the way, I can't believe I'm already almost upon my one-year blogaversary... we'll have to do something special for it!) Now I'm starting to review other locations and destinations near and far... and how I go about doing it gluten free. In fact, I'm in the process of putting together a special report about a MAJOR destination for you. I'm doing my research while I'm on this trip... With all the travel preparation for the conference and my special report, I’ve kept my meal planning even more simple than usual this week! ...On to Our CC&C Gluten Free Grand Finale!  7 Comments Bouncing Berry Gourmet Chicken 03/14/2011
 Bouncing Berry Gourmet Chicken ~ Recipe courtesy of Chelle Webb, Bouncing Berry Farms ~ Photo courtesy of Gigi Stewart, Gluten Free Gigi As promised in a recent post where I shared an updated version of (not) pop tarts, I have another amazing cranberry recipe for you to try! This baked chicken is stuffed with cream cheese, chiles, and Gourmet Cranberry & Organic Apple Fruit Delight from Bouncing Berry Farms. The recipe is Chelle's own and I've made and photographed it for their website, so I thought I'd share it with you here. It's so easy to assemble, pop in the oven, and pretty enough to serve to company! Not to mention, it received rave reviews from my family! Many thanks to Chelle for a great recipe! Bouncing Berry Farms Gourmet Chicken 1 cup cranberry apple delight 4 large chicken breasts (I used bone in) 8 ounces cream cheese, softened 1 small can diced mid chiles olive oil (I used approximately 1/2 Tablespoon to brush on chicken) garlic salt (I used 1 teaspoon divided among 4 chicken breasts) lemon pepper (1 used 3/4 teaspoon divided among 4 chicken breasts) Preheat your oven to 350 degrees. Lightly brush a baking To prepare chicken, cut a pocket in middle of breast, insert a layer of cream cheese, chiles, and cranberry/apple delight. Rub stuffed breasts with olive oil, then season to taste with garlic salt and lemon pepper. Bake for 55* minutes, or until juices run clear and chicken is golden brown. *My baking time is longer than Chelle's because I used a bone in breast. If you use boneless chicken breasts, use Chelle's recommended time of 25 minutes. Note: After stuffing the breasts, I used kitchen twine to tie them together so that none of the filling ran out during baking. If you do this, simply snip the twine and discard prior to serving. In the interest of Full Disclosure, Bouncing Berry Farms provided product in exchange for my preparing this recipe. Gluten Free One-Dish Baked Quinoa 02/07/2011
 Prompted by the need for a protein-packed recipe and using my baked oatmeal recipe as my guide, I baked up this jewel of a dish using quinoa flakes, and it is just too tasty to keep to myself! To pack a real protein punch, I wanted to do something different - not the typical meat, poultry, or fish. Not even the beans & rice protein combo. I wanted something quick, easy, and kid-friendly. Something healthy without white sugar, and something dairy and egg free. I had my doubts about the quinoa flakes turning out as well as my gluten-free oats do in a similar recipe, but one bite and I was hooked! And you will be, too! The texture is ceamy and light, and the sweetness of the honey really comes through, with no overpowering quinoa flavor. Give this one a try for breakfast or for "brinner" (breakfast for dinner), which is a favorite in my house! Enjoy! Gluten Free Baked Quinoa also dairy free, egg free, nut free, soy free 2 cups quinoa flakes 1/2 cup honey 1/2 cup unsweetened applesauce 2 eggs (or 1/2 cup egg substitute) Juice of 2 oranges 1 cup rice milk 3 Tablespoons currants, raisins, or other dried fruit 1 teaspoon baking powder 2 Tablespoons olive oil 1 teaspoon vanilla 1/2 teaspoon cinnamon Pinch salt Preheat your oven to 350 degrees. In a 2-quart glass baking dish, combine all ingredients and stir. Yes, in the dish. With no greasing. Just put it right in there and stir until it is well-blended, then pop it into the oven and bake for approximately 30 minutes. The edges will have a slight golden color, and the center will apper to be set and have a drier appearnace when the quinoa is done. This is excellent with scrambled eggs and fruit. ~g~ Join me in the kitchen and try more of my gluten free recipes. Click here to see all of the recipes I have for you! Living gluten free tastes so good... you'll see! To receive every new gluten free recipe right in your inbox each week along with my latest “A Side of Science” articles like this one be sure to click here to SIGN UP for my FREE E-LETTER! Let's Connect! Do you have Comments about a specific post or recipe? Please share in the “comments” section below! Do you have Questions? Click here to check out my ALL NEW FAQs and you might just find your answer! If you don't find your answer in my FAQs, email me: mailbox (at) glutenfreegigi (dot) com. I’m always happy to hear from you, but need to ask for your understanding and patience when it comes to responding. I receive lots of email these days, which I love, but it can be challenging sometimes to respond to each one. I answer as many of your questions as possible in my How-To videos and posts so everyone can benefit. Keep watching my videos and website for my answer to YOUR question! Follow Along... On Twitter and "Like" me on Facebook! You can also check out my boards on Pinterest and find out what I’m posting on Google+! These are places I like to go have fun and share what’s going on in the Gluten Free Test Kitchen and in my HOME Kitchen! I love following you, too! Make sure you let me know you’re out there! ~g~ Thanks for taking time to visit! Come back for my weekly recipe and how-to video posts on Tuesdays and useful "A Side of Science" articles on Thursdays. If you don't, I'll miss you! My mission here at GlutenFreeGigi.com is to share my experience and knowledge to make gluten free living easy and accessible for everyone. I can help you navigate your gluten free life with ease and confidence because I understand how challenging it can be! Click here to learn more about who I am and my gluten free story. I’m super-excited to have YOU here! The journey's fantastic when you're sharing it with folks who have things in common... I'm glad you're sharing the gluten free journey with me!! P.S. -- Click here to sign up for my free e-Letter so you don't miss a thing! xo, Gluten Free Gigi Vegan Chili ~ Naturally Gluten Free 11/02/2010
For all of us on a special diet due to a food allergy, here’s the latest from Gluten Free Gigi’s gluten free, dairy free, soy free, nut free recipe box!  Vegan Chili Who says you have to have meat to have chili? Not only will this recipe appeal to the vegans at your table, I guarantee your meat lovers will be coming back for more too! You can serve this chili to anybody! If you have a food allergy that is one of the "Big 8", this chili will fit right in with your special diet! Dig in and feel great about serving this chili. It's loaded with fruits (pumpkin, pepper, tomatoes, etc.), veggies (onion, carrots, celery, etc. ) and protein... It covers all corners of the food plate! 1 T. olive oil 1 c. chopped red onion 1 c. chopped carrots 1 c. chopped celery 2 c. chopped sweet peppers (use green, orange, yellow, red – whatever you have on hand) 3 cloves minced garlic 2 c. chopped Portabella mushrooms (I used Baby Bellas) 2 - 3 c. cooked lentils 2 - 3 c. cooked chickpeas 28-ounce can organic diced tomatoes with liquid ½ c. chopped tomatillos (I omit these when there aren’t any in the garden) 1 c. pumpkin puree (I use canned organic) 1 minced chipotle (or jalapeno) pepper, optional 2 T. chili powder 2 t. ground cumin 1 t. sea salt (I do not use canned beans – I cook mine unsalted, so my chili needs the extra salt. If you use canned beans, do not add this.) Fresh cilantro, chopped Heat olive oil in a Dutch oven or large stock pot. Add onion, carrots, celery and pepper – sautee until tender. Add garlic and cook for 2 minutes longer. Add mushrooms, lentils, chickpeas, tomatoes, tomatillos, pumpkin, chipotle pepper, and seasonings. Cover and simmer for 2 hours on low heat, stirring occasionally. Alternatively, you can use your slow cooker: after adding the garlic, add mushrooms and sautee for a few minutes. Add the sautéed veggies from your stock pot and the remaining ingredients to your slow cooker and cook on high for 4 hours, or for 7 hours on low. To give the chili a thicker consistency, I blend approximately half of it – you can use an immersion blender or transfer some of the chili to your food processor and pulse 6 or 7 times. If you transfer to a food processor, make sure you allow the chili to cool to room temperature before processing. Transfer blended chili back to pot with non-blended chili and give a good stir. Enjoy this chili with my Skinny Guacamole and gluten-free cornbread. The recipe makes a large amount, so there are leftovers – I freeze enough for another family meal in one container, and then freeze the rest in individual serving containers for quick lunches.  Skinny Guacamole  Gluten Free Dairy Free Cornbread ~g~ Join me in the kitchen and try more of my gluten free recipes. Click here to see all of the recipes I have for you! Living gluten free tastes so good... you'll see! To receive every new gluten free recipe right in your inbox each week along with my latest “A Side of Science” articles be sure to click here to SIGN UP for my FREE E-LETTER! Let's Connect! Do you have Comments about a specific post or recipe? Please share in the “comments” section below! Do you have Questions? Click here to check out my ALL NEW FAQs and you might just find your answer! If you don't find your answer in my FAQs, email me: mailbox (at) glutenfreegigi (dot) com. I’m always happy to hear from you, but need to ask for your understanding and patience when it comes to responding. I receive lots of email these days, which I love, but it can be challenging sometimes to respond to each one. I answer as many of your questions as possible in my How-To videos and posts so everyone can benefit. Keep watching my videos and website for my answer to YOUR question! Follow Along... On Twitter and "Like" me on Facebook! You can also check out my boards on Pinterest and find out what I’m posting on Google+! These are places I like to go have fun and share what’s going on in the Gluten Free Test Kitchen and in my HOME Kitchen! I love following you, too! Make sure you let me know you’re out there! ~g~ Thanks for taking time to visit! Come back for my weekly recipe and how-to video posts on Tuesdays and useful "A Side of Science" articles on Thursdays. If you don't, I'll miss you! My mission here at GlutenFreeGigi.com is to share my experience and knowledge to make gluten free living easy and accessible for everyone. I can help you navigate your gluten free life with ease and confidence because I understand how challenging it can be! Click here to learn more about who I am and my gluten free story. I’m super-excited to have YOU here! The journey's fantastic when you're sharing it with folks who have things in common... I'm glad you're sharing the gluten free journey with me!! P.S. -- Click here to sign up for my free e-Letter so you don't miss a thing! xo, Gluten Free Gigi Slow Cooker Lamb Shanks with Lemon & Dill 10/12/2010
 Adapted from a recipe in Food & Wine magazine to be gluten free and dairy free, these lamb shanks fit perfectly into our special diet! The slow cooking insures the lamb is extremely tender and the combination of the onions, garlic, lemon, and dill give the lamb a fresh bright flavor. For a gluten free, dairy free, soy free, nut free meal you'll be pleased to serve your guests, pair the lamb with my Corn Fritter Casserole and Orange Chipotle Sugar Snap Peas. Slow Cooker Lamb Shanks with Lemon & Dill 2 lamb shanks (about 2 pounds) Approximately ½ t. sea salt & ¼ t. pepper (adjust to your taste) 1 tablespoon corn starch 1tablespoon extra-virgin olive oil 1/3 cup low-sodium chicken broth 2 dill sprigs plus 1/2 tablespoons finely chopped dill 2 garlic cloves, thinly sliced ½ medium red onion, thinly sliced ½ small lemon, thinly sliced, and seeds removed Season the lamb shanks with salt and pepper and dust thoroughly with corn starch, shaking off any excess. In a large skillet, heat the olive oil over medium-high heat. Cook the lamb shanks over moderately high heat, until browned all over, about 10 minutes. Transfer the shanks to a slow cooker. Add the chicken broth, dill sprigs, garlic, onion and lemon slices. Cover and cook on high until the lamb is tender, about 4 hours. Note: The lamb can alternatively be cooked on low heat for 6-8 hours. Serve immediately!  These hearty muffins are packed full of healthy ingredients, have low added sugar, and no added fats! In addition, they are free of gluten, dairy, egg, and nuts, so are allergy-friendly. Bake a pan, eat a few, and freeze the rest for super-healthy energy-packed breakfasts on the go! If you can eat nuts, you could add ¼ cup of walnuts or pecans to these, and I imagine the taste would only improve (wishing I had no nut allergy!). Enjoy! 1 ½ c. GF flour blend ½ c. quinoa flakes 2 t. baking powder ¼ t. salt ¼ c. firmly packed light brown sugar ½ c. cooked butternut squash, mashed (you could sub cooked sweet potato or pumpkin here) 1/3 c. unsweetened applesauce 1 t. vanilla extract Egg replacer to equal 1 egg ½ c. rice milk (or milk of your choice) 2/3 c. dried cranberries (or get creative with an equal amount of your favorite dried fruit) ¼ c. unsweetened finely grated coconut Preheat oven to 400. Line a 12-section muffin tin with papers or spray with cooking spray or oil. Combine ingredients in order given and stir until mixture is thoroughly blended and all dry ingredients are incorporated. Spoon into prepared muffin tin and bake for 15-17 minutes, or until tops appear dry and muffins pass the “toothpick test”. Serve warm! Freeze leftovers for up to 1 month by cooling to room temperature, wrapping in wax paper, then in a layer of clear wrap. Chewy Date Cookies - Glute-Dairy-Egg-Free 08/20/2010
 An excellent complete protein, rich in iron, and high in calcium, quinoa makes a healthful and tasty addition to these cookies, which boast the extra chewiness of delicious chopped dates. These are the perfect addition to a cookie tray, as they are acceptable for a variety of special dietary needs, such as gluten-free, vegan, and for those with iron deficiency anemia. 2 T. Earth Balance® ¼ c. light brown sugar, firmly packed Egg replacer equivalent to 1 egg 1 t. vanilla extract ½ c. quinoa flakes ½ c. flour blend 1 t. baking powder 1/8 t. sea salt ½ c. chopped dates 2 T. unsweetened coconut, finely grated (optional; you could add in ¼ c. chopped nuts if you like) Preheat your oven to 375ºF and prepare a cookie sheet by spraying with cooking spray or lining with parchement; set aside. In a medium mixing bowl, cream Earth Balance® and sugar together by hand until smooth. Add egg replacer and vanilla; stir until blended. Stir in quinoa, flour, baking powder, and salt, until all ingredients are well-mixed. Add dates and coconut, stirring just until mixed in. Place ½ T. scoops of batter onto prepared cookie sheet and bake for 7-9 minutes, or until edges begin to turn golden brown. Cool on cookie sheet for several minutes to set before removing to serving tray. Enjoy! | 
 
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