Confession: when I was growing up, I was wary of Egg Foo Yung. I wasn’t 100% certain what it was, and, frankly, when I looked at it, it seemed like something I wouldn’t like.
Ah, the mistakes of youth! Egg Foo Yung is, basically, an omelette. A simple, vegetable-filled, delicious, customizable omelette. For a gluten-free, mostly plant-based athlete, it’s also a great way to get lots of protein after a long run. I have a habit of making breakfast-for-dinner meals on Saturday nights since my body is craving loads of protein, and this gives me that plus lots of veggies.
There are, by my count, a zillion ways to make this dish, but all are essentially braised chicken with preserved lemons and green olives…and a fantastic sauce to be soaked up by gluten-free pasta or rice. Modify the flavors as your mood strikes, adjusting spices to evoke dishes from Morocco to Spain.
I’m going to warn you up front: if you make these, make a lot. More than you need for whatever recipe you’re making. Trust me on this. You will find yourself “tasting” just one, then another. And another.
Your husband will grab a few, just make sure they do taste all right. Anyone who walks by the pile of fried onions will indulge in a taste test. Before you know it, you will have to lay down the law: no more tasting until you’re sure you have enough for the recipe.
After that, it’s open season for crispy fried onions. No point in having leftovers, right?
This gluten-free version of stuff you traditionally buy in a can during the holidays is so addictive, you’ll discover uses beyond green bean casserole just because you can’t stop eating them!
One day, as I was shredding potatoes for hash browns, I had an epiphany. A little one, but an epiphany nonetheless. I realized I needed to squeeze all the excess water out of the potatoes before cooking them. Now, based on what I see on the Internets, *everybody* already knew this somehow. I guessed I missed a memo.
So, putting two and two together — never let it be said that I don’t catch on quickly — I realized I needed to do the same thing for zucchini when making fritters. It is fascinating to discover how much liquid is in a zucchini. And making fritters is a tasty way to make zucchini interesting again. Seriously…it’s been coming on strong all summer, and I don’t think there’s an end in sight!
If you make too many fritters, you can freeze and reheat in the oven. If you’re looking for a party appetizer, make smaller fritters. The best part of this recipe? Nobody will ever know they’re gluten-free. I love delicious recipes that showcase GF-specific ingredients — the lack of gluten doesn’t mean a lack of flavor.
When researching this recipe, I discovered a few recipes featuring freshly grated Parmesan cheese, and one that used feta. I think cheese is always a good idea! Now, given my druthers, I’d go with the feta (and skip any additional salt), but it’s always good to have options. Also, you can make the dipping sauce however you like. I use Greek yogurt all the time, so naturally gravitate in that direction.
For the gluten-free eater, gumbo is one of those foods we will likely never enjoy in a restaurant. At the heart of this dish is the classic New Orleans-style roux — a mix of flour and oil cooked until it is a rich, deep brown. Roux is synonymous with gumbo.
But I love gumbo, and knew I could make an excellent dish using gluten-free flour, specifically, in my case, Bob’s Red Mill All-Purpose GF flour. I also borrowed a trick from Alton Brown, using my oven to build my roux. This allowed me to do all my prep work while the roux turned a gorgeous shade of chocolate brown.
You can make chicken gumbo, shrimp gumbo, vegetarian gumbo, gumbo with okra, without okra. It’s your gumbo. This recipe has everything but the okra (which I prefer served on the side, lightly fried rather than in the stew itself). As a bonus, gumbo served over steamed rice makes an impressive they’ll-never-guess-it’s-GF party dish!