Eating Gluten-Free Doesn't Mean Sacrificing Great Food!
I love spinach in all of its incarnations — a simple salad, steamed, sauteed with other flavors. And, of course, stuffed into a pork chop or chicken breast. This recipe is filled with flavor — from the pork chop, the horseradish-spiked mustard, the spinach, and, of course, the smoky Gouda cheese.
Gluten-free panko crumbs add crispiness to the dish, making it a bit elegant. And it proves that a gluten-free dish doesn’t have to be boring!
Last week, we talked about all sorts of taco fillings. But, as every taco connoisseur knows, it’s not just the filling, it’s the sauces and extras that punch up the flavor of tacos. Different types of fillings call for different types of sauces.
Oh, yes, you can still enjoy the traditional shredded lettuce and grated cheddar cheese taco. I’m not going to judge. Except, okay, to say shredded cabbage in a light sauce is so much better. The cabbage has better body, in my (never humble) opinion. If you do use lettuce, consider tossing it in a light vinaigrette. Continue reading “Slaws, Sauces, and Extras for Tacos”
I have a weakness for tacos. Beef, pork, chicken, vegetables, and, most especially, fish tacos. I used to think I was a burrito girl, but, eventually, I had to be honest with myself: tacos won my heart way back when I was too young to realize I had a heart to give to food.
Back then, I was seduced by tacos from Taco Bell; it wasn’t long before I realized those were, pardon the pun, thin shells of tacos. Maybe Taco Bell’s recipes have improved since then, but I haven’t been back. Mostly because I’ve discovered tacos that make me crave them, time and again.
Generally, tacos are a safe gluten-free food to order in restaurants. Yes, you need to verify the corn tortillas — which also can be used to make awesome quesadillas — are made from corn only. While this is the norm, it seems the “artisanal” tortillas sometimes have wheat flour. Which makes absolutely no sense to this California girl. You want a wheat tortilla? There are plenty to be had! Continue reading “Tacos, Tacos, Tacos”
I love my avocados any which way. When they’re just ripe, nothing is better than sliced or diced avocado with just a smidge of salt. When they’re starting to soften, they’re perfect for guacamole because they still have a bit of body. And when they’re overly soft?
This amazing sauce. It takes just minutes, and is a great way to utilize avocados that aren’t quite firm enough for any other use. You can adjust the seasonings to suit your personal taste.
I’ve love this sauce with fish tacos, in a cole slaw, and with crab cakes. It also makes a fun salad dressing.
As I watched my husband eat his lunch — a gorgeous short rib melt on rosemary focaccia — I couldn’t help but say, “That looks really good.”
Just as I’d said when he’d bought a pretzel at a baseball game. It looked amazing, and, I suspect, tasted as good as it looked. But I didn’t want a bite, never even thought about tasting it. In fact, one thing about me and gluten-filled foods: I mostly don’t miss them at all.
Oh sure, I stare with some envy when other people tear into a beautiful, thick pizza crust while I nibble on my less-than-thick gluten free pizza. And I’d love, on occasion, to have the freedom to hit a drive-through when I was hungry while on the road. Certainly on those days when I have a work lunch and steamed veggies are my only choice… Continue reading “On Not Missing Gluten”
Io sono celiaca. Tengo Celiaca. Watashi wa seriakku o motte iru.
Or, how about “I have celiac disease?”
When I went to Italy, my biggest concern was the food. As it turned out, eating gluten free in Italy wasn’t a challenge. But it did require clear communication — a challenge for me as my Italian accent was probably worse than I imagined. Now, as I plan a trip to Spain, I’m not just learning rudimentary Spanish, I’m also learning to communicate the fact I’m gluten free with waiters and other restaurant staff. Continue reading “Dealing with Language Barriers”
Gochujang is a fermented, spicy bean paste that traditionally accompanies Korean dishes. The fermenting traditionally happens over time, yielding a deep, earthy flavor that makes you crave more. My recipe, as you might guess, is not super-traditional.
It is gluten free, though. So many commercial gochujang products out there have gluten added in the form of wheat or barley. Since finding gluten-free versions of this dish can be challenging, I’ve worked out my own version based on recipes I’ve found online. If I do say so myself, it is delicious.
