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 A Foray into Norway ~ Vegan Norwegian Middag 05/19/2011
 A meal that showcases the best of Norway. With two-thirds of Norway's land surrounded by water, the natural choice for this meal seemed to be fish, but I wanted everyone to be able to enjoy the flavor's of Norway with me, so I decided against fish (or any meat at all) and went vegan!  Beet patties were the star of our Norwegian dinner! If you've been following along, you know that beets rank at the top of my favorites list when it comes to veggies. I don't think I could live without them (really)! Don't believe me? Check out my favorite cupcake recipe (they're beet-iful!). Discovering a recipe for Beet Patties in Cooking the Norwegian Way (Munsen, 2002), I knew they would make their way into our Norwegian meal! It's all Greek to me! 05/17/2011
 Impressive enough to please a King; simple enough to please me! When the first King of Athens sought a patron deity for his city, he required contenders to offer up an impressive gift. Poseidon, god of the seas, thrust his trident into the earth, releasing water. Quite valuable, except that the water was salty and hardly of any use to the people of Athens. Then, in steps Athena, goddess of wisdom and skill, with her gift of the olive tree. The rest, as they say, is history...or more acurately, Greek mythology.  This is no "pie in the sky" tart...it can be yours...right...now! While I find anise quite overpowering, I adore the slightly sweet, more subtle anise flavor of fennel root. In Greece, both the root and the feathery leaves are consumed, and have been since ancient times. I adapted a recipe found on the web by creating my own gluten-free vegan tart pastry, adding thinly sliced Vidalia onion, and substituting non-dairy alternatives for the cream and cheese. Let's call it a loose interpretation born of (dietary) necessity and a burning desire to dine at the World's table...join me! Warmer Kartoffelsalat (Hot Potato Salad) 05/02/2011
 Gruner Salat mit Tomaten (right) & Warmer Kartoffelsalat (left) Warmer Kartoffelsalat (Hot Potato Salad) Recipe adapted from one I received from a German friend while in college. I omitted the salt from this recipe, as the bacon provides sufficient salt for me. The original recipe called for 1/2 teaspoon salt, added in with the pepper. Orange Chipotle Sugar Snap Peas 04/26/2011
 Simple ingredients that pack a flavor punch!  And make a pretty dish! One of my favorite flavor combos is orange and chipotle. The sweet bright flavor of oranges balance the deep warmth of chipotle peppers to yield just the right amounts of heat and sweet! I use that perfect match on meats and fish, but also enjoy it with sugar snap peas. It's the perfect way to elevate this sweet spring veg to another level, and it's simple to put together, too!  Few ingredients means less time in the kitchen, more time enjoying the beautiful spring weather! Simplicity always appeals to me, but never more so than when the weather warms and it's time to spend more time outdoors than inside! Dishes like this one means healthy "fast food" with plenty of time left over for fun! This side dish is one that everyone will love, and you'll be in and out of the kitchen in no time. It's so simple, anyone can toss these few fresh ingredients together for the perfect side dish anytime! Corn Fritter Casserole 02/27/2011
 I serve this easy side dish with my slow cooker beef chili (pictured at the top of the page) when I want something that is more of a side dish than just cornbread. The roasted red pepper in this moist casserole complements the sweetness of the creamed corn. Enjoy! Corn Fritter Casserole 1 can creamed corn 3/4 cup corn meal 1 Tablespoon cornstarch 3 Tablespoons white rice flour 1/2 Tablespoon baking powder 1/2 teaspoon salt 2 eggs 2 Tablespoons olive oil 1/2 cup chopped roasted red pepper Preheat your oven to 375 degrees. Lightly grease a 2-quart baking dish. In a mixing bowl, combine all ingredients except peppers. Stir until well blended, then add red peppers and stir to distribute. Pour into prepared baking dish and bake for approximately 45 minutes, or until golden around the edges and center is set. Note: you can also add diced onion or minced garlic if you like, as well as any other veggie add-ins. This recipe is linked to Simply Sugar & Gluten Free Slightly Indulgent Tuesdays and Gluten Free Wednesdays at The Gluten Free Homemaker. Coconut Rice 01/06/2011
 Simple Coconut Rice, naturally gluten free and vegan, is my favorite accompaniment for curry dishes. You will love this dish for its simplicity and versatility! Pair it with your own favorite dish, or serve it alongside my Chana Masala for an international delight everyone can enjoy! Coconut Rice 1 cup Jasmine rice 1/2 Tablespoon olive oil (or other oil of your choice) 1 cup water 1 cup coconut milk (I used the "lite" variety) 1/4 teaspoon coarse sea salt 2 Tablespoons unsweetened grated coconut Cilantro, optional garnish In a large saucepan over medium-high heat, combine rice and oil and stir continuously for 4-5 minutes, or until rice becomes more white than opaque. Add the water, coconut milk, salt, and coconut, stirring until the mixture comes to a full boil. Once the mixture is boiling, cover, reduce heat to medium-low (a healthy simmer, but definitely not boiling), and cook for 20-25 minutes, or until liquid is absorbed and rice is tender and fluffy. Fluff the rice with a fork and stir in cilantro if using. | 
 
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