When first dealing with a gluten free diet, keep things simple and delicious!

When first switching to a gluten free diet, it can be tough to see your new world through "cup half full" lenses.  Most people initially obsess over all the things they will now miss out on, especially things like beer, pizza and baked goods.  So they try to replace all they lost by baking a lot of GF breads and pastries, searching in vain for local distributors of gluten free beer, and researching all the local restaurants with GF menus.  All of which are great things to do to make one's new dietary reality more tolerable, but what people often overlook is the ease of making and eating great food that is naturally gluten free.

Having a range of quick and easy-to-make meals is a must for everyone suffering from gluten sensitivity issues.  I've accumulated quite a few over the years, but this is one of my frequent flyers.  There are so many ways to use 100% corn tortilla, and this is absolutely my favorite! I can whip this meal up in 5 minutes flat!  Try it you'll love it:)

Ingredients:

• Corn Tortillas
• Eggs
• Diced Tomatoes
• Spray-Oil (canola or olive)
• Garlic Powder
• Salt & Pepper
• Dried Basil
• Cheese (your choice)
• Hot sauce (most brands are naturally gluten free)

Directions:

1. Have one large and one small frying pan over medium high heat.  
2. Spray the small frying pan with olive oil or any other spray-on oil (making sure that it's GF).
3. Dice up some tomato and dust with dried basil
4. Once hot, crack two or three eggs onto the small frying pan.  Add some salt, pepper and garlic powder.
5. Spray each side of your corn tortillas and throw onto large frying pan.  Once the tortilla begins to look a bit bubbly, turn over and throw some cheese on them. Turn the heat down to low.
6. Once the eggs are cooked (whole or scrambled, it doesn't matter), remove the tortilla from the pan and place on a large plate.  
7. Add some tomato, hot sauce, and then your eggs.
8. Eat and love it!

Lamb or Pork Pilaf with Apricots and Raisins

When I first thought of putting this dish together, I wondered how well the flavor of the apricots, raisins and pork would complement (or not) each other.  I went with the pork instead of the lamb, not because I preferred using pork, but because Acme was completely out of lamb:(  This dish came out delicious, so no loss at all, but next time I'm definitely going for the lamb.

I decided to use dried apricot halves.  You might want to cut up the dried apricot into small bits, but if you're cool with big bite-fulls of sweet and plump apricot throughout your Pilaf (like I am), don't change anything.  Although golden raisins would be ideal, dark raisins work just as nicely.  This dish is a unique amalgamation of flavors, but they're all yummy!  Prepare to surprise your palate with something very different:)

Enjoy!

Prep Time = 20 minutes
Cooking Time = 50 minutes
Servings = 4+

Ingredients

• 2 tblsp butter or margarine
• 1 cup long or short-grain brown rice
• 1 large yellow onion (finely chopped)
• 2 tblsp fresh ginger (minced) 
• 2 cloves garlic (minced)
• 2 cups gluten free beef or vegetable stock
• 3 tblsp vegetable or olive oil
• 1 pound pork loin or boneless leg of lamb, cut into 3/4-inch cubes
• 1/4 tsp salt
• 1/8 tsp black pepper
• 2 small zucchini (diced)
• 4 oz small mushrooms (halved)
• 1/2 cup dried apricots (chopped or whole)
• 1/2 cup dark or golden raisins
• 1/2 cup minced parsley 

Directions

1.  Melt the butter in a medium-size saucepan over moderate heat. Add the rice, onion, 1 tblsp of the ginger, and the garlic.  Saute until the rice is pale gold... about 3-4 minutes.
2. Add the stock and bring to a boil. Reduce the heat to low, cover it, and simmer for about 30 minutes, or until most of the liquid is absorbed.
3. Meanwhile... heat 1 tblsp of the oil in a 12-inch skillet over moderately high heat for 1 minute. Sprinkle the pork or lamb with salt and pepper, and then add to the skillet... brown the meat on all sides (about 10 minutes).
4. Using a slotted spoon, transfer the meat to a plate lined with paper towels and set aside.
5. Add the remaining oil to the skillet, reduce the heat to moderate and heat for 1 minute. Add the zucchini and the remaining ginger and saute until the zucchini is softened (about 3 minutes).  Add the mushrooms and saute until tender (3 to 4 minutes more). Set aside.
6. Add the apricots and raisins to the rice, cover and continue cooking until all the liquid is absorbed (about 10 minutes more).
7. Return the meat to the skillet, add the rice mixture, toss well to mix, and heat just to serving temperature (uncovered), over medium heat.  
8. Stir in the minced parsley.
9. Serve and enjoy!

Gluten Free Cheesy Shrimp & Grits

After seeing a shrimp and grits dish whipped up on one of my favorite Food Network shows, I just had to see what the fuss was all about.  The recipe is easy, relatively quick to put together, and sooooo good! Feel free to double the amount of shrimp I used. The more shrimp the merrier!  I decided to mix everything up together, but you can opt to top the cheesy grits with the shrimp mixture and eat it that way. Either way I'm sure you won't be disappointed:)  You can use any GF corn grits you want, but I used Bob's Red Mill GF Grits.

Ingredients

• 4 cups water (+ more to keep grits moist)
• 1 cup grits (aka polenta)
• 3 tblsp butter
• 2 cups shredded sharp cheddar cheese
• 1 1/2 pounds large shrimp (peeled and deveined)
• 6 slices bacon - pork or turkey (chopped)
• 4 teaspoons fresh lemon juice (from 1 lemon)
• 2 tblsp parsley (chopped)
• 1 cup scallions (thinly sliced)
• 2 garlic cloves (minced)
• Salt & Pepper

Directions

1. Bring water to a boil. Add some salt and pepper and the grits. Cook for 20-25 minutes.  If grits start to look dry, keep adding splashes of water to keep it moist and creamy. 
2. Meanwhile...  Rinse shrimp and pat dry. 
3. Fry the bacon in a large skillet until browned; drain well and chop up. 
4. In the bacon grease, cook the shrimp on medium heat until pink.  Add the lemon juice, chopped bacon, chopped parsley, scallions and garlic.  Saute for another 3 minutes.
5. Remove grits from the heat and stir in the butter and cheese.  YUM!
6. Either mix up everything together, or spoon grits into bowls and top with shrimp mixture. Serve immediately and chow down!
7. Enjoy!

Gluten Free Beef and Fresh Herb Stew

I can't believe it's been this long since I've posted a new recipe!  You know what they say...  time flies when you're having fun.  I spent the whole month of May in China; traveling around, exploring, teaching, eating great food...  and I couldn't write about any of it because China has banned all social networking sites, including blogs.  However, I did take lots of pictures, and will be doing a "China Flashback" soon!

After I returned I had to hit the ground running in order to get Helping Hands Books back in order, and to start the dissertation process!  Now I finally feel like I'm back into the groove of things... catching up with friends, and catching up with all my side hobbies, like this one:)

The following stew recipe is one of those dishes that just sings out with the feeling of home-style comfort.  You can use pretty much any kind of herbs you have on hand.  I chopped up a smorgasbord of fresh organic herbs given to us by our friends Chip and Jackie Denoyers.  They are part of a farm co-op and had lots to share.  Fresh herbs are like currency to me.  When I get my hands on them, I just can't let them go to waste.  Besides this dish, I used them in omelets and scrambled eggs, pasta, and even to spice up my typical easy-meal soft tortilla wraps.

Feel free to add as much salt and pepper as you'd like to this dish, or even a bit of cayenne pepper.  Unless you like subtle, earthy flavors, because that's what this stew is all about:)

Roland Gluten Free All Natural Chicken Soup Base, 23 Servings Per 4-Ounce Jars (Pack of 6)


Ingredients

• 2 large onions (diced)
• 1/2 pound minced beef
• 3 tblsp oil
• 1 1/2 tblsp ground tumeric
• 1/2 cup yellow split peas (or Dal)
• 5 cups water or GF chicken/vegetable stock
• 3 tblsp parsley or thyme (chopped)
• 3 tblsp rosemary (chopped)
• 3 tblsp chives (chopped)
• 3 tblsp mint (chopped)
• 3 saffron strands, dissolved in 1 tblsp boiling water
• 1 tblsp butter
• 2 garlic cloves (chopped)
• Sea salt and freshly ground pepper

Directions

1. Dice up one of the onions. Heat the oil in a pan and fry the chopped onion until golden brown. Add the tumeric, split peas (Dal) and water... bring to a boil then reduce the heat to simmer - simmer for about 20 minutes.
2. Meanwhile... dice up the other onion and throw it into a bowl.  Add the minced beef, salt and pepper to the bowl and mix well.  
3. Once the 20 minute timer goes off, form the beef/onion mixture into 1-inch sized balls and carefully place into the simmering liquid. Once all the little meatballs are in the pot, set the timer for another 10 minutes.
4. After the timer rings, add the rice, parsley, rosemary, and chives. Simmer for 30 more minutes, or until rice is tender, stirring frequently. 
5. Melt the butter in a small pan and fry up the chopped garlic.  Stir in the mint and the saffron.  Add the garlic butter mixture to the soup and stir well.  
6. Ladle into soup bowls and garnish with mint if you have any left. 
7. ENJOY!

Gluten Free Spicy Shrimp in Chile Sauce

I've been experimenting a lot lately in the kitchen; using different kinds of GF noodles, and definitely spicing things up more than usual.  So far I've been super pumped with 3 out of the 4 new dishes I've created.  This dish uses fish sauce.  I've had a bad experience with fish sauce in the past, so I was hesitant at first adding the pungent, oddly colored substance. My bad fish sauce experience took place at a Thai restaurant. In order to assure that my pad thai didn't contain gluten, I provided my own gluten free soy sauce and fish sauce.  I don't know if they were offended or what, but my pad thai was so sickeningly fishy I almost passed out from nausea.

However this dish, which includes fish sauce, is ridiculously delicious!  It's a bit spicy but spice is good right?

Ingredients

• 3 tblsp water
• 2 tblsp vegetable oil
• 2 tblsp sugar
• 1 small onion (red or white), cut lengthwise into 1/2-inch wedges
• 3 garlic cloves, finely chopped
• 1 1/2 pounds large shrimp, shelled and deveined
• 2 serrano chiles, seeded and finely chopped 
• 1/2 tsp chili sauce
• 1 1/2 tblsp GF fish sauce (just check the ingredients)
• 1 1/2 tsp freshly ground black pepper
• 4 scallions, cut into 2-3 inch lengths
• 2 tblsp coconut milk mixed with 2 tblsp water
• Steamed rice (for a side)

Cooking Instructions

1. In a small skillet, mix the sugar with 1 tblsp of the water and cook over high heat, stirring until the mixture becomes a dark caramel color (roughly 2 to 3 minutes). Remove from heat and slowly stir in the remaining 2 tblsp of water. Transfer the caramel to a tiny glass bowl (or shot glass).
2. Heat a wok over high heat. Add the vegetable oil and heat until just beginning to smoke. Add the sliced onion wedges and chopped garlic and stir fry until just softened (about 1 minute).
3. Add the shrimp and stir-fry for 1 minute.
4. Add the chopped serrano chiles, fish sauce, chili sauce, black pepper, scallion pieces and liquid caramel and cook over moderate heat, stirring occasionally until the shrimp are pink (about 5 minutes).
5. Stir in the diluted coconut milk, bring to a boil and simmer until the liquid is slightly reduced (about 1 minute).
6. Serve with sides of steamed rice.
7. Chow down and enjoy! :)

Gluten Free Leek, Potato and Bean Stew

We just had a string of cold, wet and dreary days here in Philadelphia.  For me it was a little taste of home... Home as in Syracuse, NY that is, where sunny days only come about about 60 times a year.  For me, although it's a bit strange, there is something comforting about miserable weather.  I think it's because when the weather is at its worst, I tend to appreciate the little pleasures in life even more.  Like cuddling with a partner or a loved one... enjoying a hot mug of cocoa. Or, a steaming bowl of stew.  It was on one of these atypically dreary days in Philadelphia that I decided to whip up a big batch of this stew.  It's inexpensive, and super easy!

The spices make this stew pop for sure, but the combination of leek, potatoes, onions and beans always create a sense of homecoming for me.  There's nothing like the power of food to warm not just one's palate, but one's soul as well.  Everyone who tried this stew absolutely loved it, and I'm sure you will too:)

Total prep and cooking time: 1 1/2 hours
Feeds: About 4 - Want more?, double it up!



















Ingredients

• 1 can cannellini or navy beans (drained)
• 1lb potatoes, skinned, rinsed and diced up
• 3 tblsp vegetable or olive oil
• 1 large onion (chopped)
• 2 leeks (sliced)
• 8 oz. can chopped tomatoes
• 2 tblsp tomato paste
• 4 cups gluten free vegetable broth
• 3 garlic cloves (chopped)
• 1 tsp cumin
• 1 tsp paprika
• 2 tblsp fresh cilantro (rinsed and chopped)
• Salt and Pepper as desired

Cooking Directions

1. Heat the oil in a deep, heavy pot (or dutch oven).  Add the potatoes, onion and leeks and cook for about 10 minutes or until the potatoes are pale golden (stirring occasionally).
2. Stir in the garlic, cumin and paprika and cook for a couple more minutes.
3. Then add the tomatoes, tomato paste, and broth and bring to a boil.
4. Add the beans, cover, and lower the heat to simmer for about 1 hour.
5. Before serving, stir in the cilantro and as much salt and pepper as desired.
6. Be prepared to be comforted and enjoy!

Gluten Free Harvest-Time Chili

I've been all about stews and chili's lately.  The fall colors are starting to arrive, early morning air is crisp with hints of the winter ahead, and I have a growing urge to fatten up and get ready for hibernation.

In just one week my partner and I will embark on an amazing overseas adventure.  For three weeks we'll be exploring and experiencing new and familiar cultures, while Mindy visits all the study-abroad programs affiliated with the university she works for.  While she's taking care of business, I'll continue to work on my dissertation and the presentation I'll be giving at Moravian College when I return.  I can't wait! Especially for the 8-10 hour drive we'll be making from Switzerland to Rome, Italy!!  A dream come true:)

I digress...  back to the food! I whipped this chili up last night and it was killer!  It's cheap, easy,  produces lots of yummy leftovers... perfect for the student on the go.  The only ingredients not in a can are the onions, green pepper and chili powder.  Try this one out as soon as possible. You'll love it!


Ingredients

• 1 pound lean ground beef
• 1/2 cup green pepper (chopped)
• 1/2 cup onion (chopped)
• 2 cans Pinto Beans (un-drained)
• 1 can ( 14.5 oz.) diced tomatoes (un-drained)
• 1 can (11 oz.) sweet corn (drained)
• 1 can (6 oz.) tomato paste
• 1/2 cup water
• 2 tblsp chili powder
• Salt (to taste)

Cooking Directions

1. In a large pot, cook the beef, onion and green pepper until the beef is browned.  Drain.
2. Add the remaining ingredients. Bring to a boil. Add salt to taste. Cover, reduce heat and simmer for 25 to 30 minutes.