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Frito-Lays Gluten Free Recipes

16 Nov

So, it came to my attention that Frito-Lays has created a dedicated gluten free section of recipes on its site. This is both good news and bad.

First the good: Awesome! Using their recipe list in conjunction with their gluten free food list you and I can quickly concoct up a fast meal/snack from a rather plentiful selection of foods. This is great for those quick ‘snacks on the go,’ and for those lazy Sundays. Sometimes, we’re not looking for a gourmet meal–it’s a snack attack we’re after. And, for this purpose alone, I think the above links make sense.

But, the bad: It’s Junk Food. I know I’m contradicting myself from the above–but, I think this juxtaposition, should be allowed to stand. But, the idea that I wish to explore: Where is a GF recipe index to fast and healthy foods? Foods that only only meet our celicac disease specifications; but, also, taste yummy, and don’t take forever to make. Perhaps, it’s time, we come together as a community and do just that.

I’m open to suggestions!

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Gluten Free Tempura

19 Oct

So, since it’s Friday–and I’m on call for the night shift at the Hospital. Why not, a quick and easy, comfort snack!

Let’s make some gluten free tempura–in my case, potatoes only. (You can add pretty much anything).

The pics:

The Ingredients:

  • 3-4 small potatoes
  • Rice Flour  (to make sure it’s GF, the label MUST only have Rice Flour as the ingredient)
  • Water
  • Olive or Canola Oil (I prefer Olive)
  • A Knife 🙂

So, begin by finely slicing the potatoes. (I prefer to cut them in half by the length of the potatoes).  Then I begin the thin layer slicing–keeping the skin!

Next place the sliced potatoes in cold water for 5-10 minutes; after that, time for a thorough rinse. Then dry on paper towels.

Let’s prep the rice flour batter:

1 part flour with 2 parts H2O. Mix thoroughly; and let sit for 5-10 minutes.

Now let’s get cookin’:

After dipping the dry slices of the potatoes in the batter–i move 3-4 slices into the hot oil. Let it simmer for a bit–I like it a little brown.

Remove from the pan; and repeat the above ’till you’re done.

Garnish with sprinkle of salt and a dip of you’re choosing. Make sure, if you use soy sauce–it HAS to be GF. Natural soy sauce is not your friend.

Enjoy the snack with coffee or a hot sake.

Cheers

Gluten Free Brown Jasmine Rice and Veggies

7 Oct

So, today, I cooked, a very nice gluten free dinner. I think you’ll like it–it’s easy to make and requires virtually NO prep time.

Ingredients:

  1. 1 Cup Jasmine Brown Rice

    Yummy Dinner

    Looking Good

  2. 2 Small Onions — Chopped Fine
  3. 1 Large Tomato
  4. 1/4 Cup Peas
  5. 1/4 Cup of Cut Broccoli Heads
  6. 1 Carrot Thinly Cut
  7. 1-2 American Cheese or Swiss Cheese Slices
  8. 1/2 Table Spoon Salt
  9. 2 Pinches Black Pepper
  10. 2 Cups Water 🙂
  11. 1/2 Spoon of Butter
  12. 1 Small Lemon/Lime

Recipe:

So, let’s get you cookin’

First, take 1 cup of Jasmine Brown Rice and soak it in water for 20 minutes.

As the rice is being soaked, get a glass of wine (or scotch) and get to the prep station.

We’ll finely chop the two onions, thinly slice the carrot (I like to slice along the length of the carrot); get the 1/4 cup of precut broccoli heads, 1/2 cup of peas, chop the tomato (i keep the tomato pit); and add the salt and pepper.

Saute, on medium heat, ’till the mixture begins to sweat. Then add the butter and let all rest.

Now, let’s get back to the rice:

Drain the soaked rice a couple of times and then once you’re satisfied that the rice looks clean–add (2) two cups of water to the rice and bring it to a quick boil by heating on high heat.

Once, the rice has been brought to a roaring boil–add a 1/2 a tablespoon of salt, 1 tablespoon of olive oil, add the tomato pit, and a thinly cut lemon/lime slice to the mix. Bring the heat now DOWN TO SIMMER & cover the with a lid.

The rice now need patience, and you need to down the drink.

Check on them occasionally but do not keep lifting the lid and letting all that good steam escape. After about 30 minutes, stir the rice, check for consistency–they should be chewy and still a little grainy to taste. If they are, cover the pan again and let cook for a few more minutes.

It’s now time to add your sauteed mixture and the two slices of cheese (Yes you can use shredded cheddar) but the slices were handy and quicker.

Bring it all to a nice mix–take out the lemon slice and squeeze the other half in the mixture. Let it all sit for 2-5 minutes.

Serve with Red wine and enjoy this awesome gluten free meal.

Ready to be Eaten.