Let us be clear, there is no tuna in the recipe. In fact, I’m only using the word “tuna” to give you a sense of how I use this great dish. I have nothing against tuna, but since I’m not eating a lot of meat these days, I wanted an option that is simple, delicious, and filling.
For example, if I were to make the Nicoise salad mentioned here, I’d simply substitute this recipe for the tuna. Of course, I mostly use it in these extremely addictive collard green wraps. I cannot get enough of these…to the point where I will eat them for lunch every day for two or three weeks. Let everyone else have their gluten-filled wraps; my version is gluten-free, tasty, and doesn’t leave me feeling bloated.
Yeah, I *do* get that excited about collard greens and chickpeas.
If there is one thing you can do to make the world a better place, it’s cooking at home. Okay, that’s probably too strong a statement, but how about this: if there’s one thing you can do to improve your overall health and diet, it’s cooking at home.
Last week, I confessed my love for mustard. But you know the old saying: woman cannot live on mustard alone. Thankfully, there are many other condiments — gluten-free condiments! — that are ready, willing, and able to serve as you prepare delicious meals.
Because my weeknight dinners are always quick meals, a stash of condiments helps me add flavor, create sauces, and fix mistakes quickly. Even if dinner is just a plain chicken breast or piece of fish, the right condiment can turn ordinary meals into something delicious in mere moments. Continue reading “Condiments Beyond Mustard”
Salmon is a great weeknight meal — filling but not too heavy. Adding a miso glaze is perfect whether you’re cooking the salmon in the oven or on the grill. Glaze the salmon a few times during the cooking process to deepen the sweet and salty flavor.
Best of all, this is a fast meal. You can have dinner on the table in under thirty minutes.
Make sure you buy gluten-free miso. Some brands include barley or wheat. If you’re looking for other ideas for using up the miso you bought, here are some suggestions.
While I bow to the curative powers of chicken soup, I prefer miso soup to help me through times of trouble. The salty, savory taste — with or without the addition of tofu and greens — makes even the worst day seem much better. It’s so easy make miso soup, and I keep a tub of miso paste handy for just that reason.
Despite the fact that two strong flavors are used in this dressing, it doesn’t overpower salads (though I do advising keeping the salad simple). I always have miso in my refrigerator, so this comes together in a few minutes. While I like cheese on my salad as much as the next person, I think it doesn’t work with this dressing — plus it increases the saltiness a bit too much.
While I’ve never encountered miso that isn’t gluten-free, do check labels carefully!
I use Asian ingredients a lot in my gluten-free cooking. Many are inherently gluten-free, making meals so much easier. Sure, my local grocery store has an Asian foods section, but it is largely geared toward the basics like soy sauce (sometimes they stock GF tamari, sometimes they don’t), other sauces, and various noodles and pre-packaged meals (including — thank you! — some great gluten-free meals from Taste of Thai).
But I like to keep my pantry well-stocked with other ingredients I use on a regular basis, so I make regular trips to one of the local grocery stores that caters to the large Asian population in my neighborhood. One store, 99 Ranch Market, is a mix of familiar products and interesting items such as whole Durian fruits. Another is geared more toward Chinese foods, with what seems to be an entire aisle devoted just to soy sauce.
Yes, you have to be very diligent about label-reading. I am still hunting for fresh rice flour noodles that don’t have wheat flour. While items must be labeled in accordance with U.S. Laws, you do need to be aware that other nations have different regulatory standards (some may be tighter, some may be laxer).
Below you can see the results of what I thought was a quick trip to buy chile paste. I went to buy this.
And maybe this.
Was hoping to find a large bag of rice flour. Ended up buying six one-pound bags. Pretty good deal, if a bit less convenient than a single bag. We use rice flour constantly in savory pancakes.
Tapioca starch. Because, well, why not?
I love making sandwich roll-ups with rice paper wrappers, so I stocked up on the large size. They are perfect for lunches. I couldn’t resist these triangle-shaped rice paper wrappers. Going to try to make some sort of dumpling/dim sum with these.
I am excited about finding millet. Have been Googling recipes all afternoon.
Oh, and after trying many stores, I finally found gluten-free Korean rice cakes (dduk). So many brands carried by local stores have wheat flour mixed in. I’m eager to create a spicy dish with these chewy, flavor-absorbing babies.
Grabbed some black sesame seeds. They’ll be beautiful on crispy rice with spicy tuna or salmon. I also picked up some tofu. Because, well, it freezes well so I can have it on hand for quick stir fries or other meals.
The only thing I resisted purchasing — and I know I’m going to regret this — was the plus-sized bottle of fish sauce. I told myself I had a fresh new bottle at in the refrigerator. Since I use fish sauce a lot, I suspect I’ll be going back. I didn’t buy any dried rice noodles because I have plenty on hand. I went a bit wild the last time I shopped.
I couldn’t find any GF soy sauce, but I admit I didn’t look too hard since I have a good supply (and it’s easy enough to purchase locally).