FOOD ART AND FAMILY TRADITIONS: HOW TO HAVE A GLUTEN FREE SUMMER

Well, here we are towards the end of August.  This summer has passed like the blink of an eye! 

So many people are trying to squeeze all the worth out of those last days of summer by planning end-of-summer gatherings with family and friends. 

 Sometimes all you need for fellowship is to relax over a cup of coffee or share a good meal.  If you can’t rent a house at the beach this year, just take some time off work and have guests into your home for a few days.  Talk, look at photos, play music, watch movies, take a walk around the neighborhood, visit the local pub, take in the local attractions together.

I love doing this. This year though, I’ve had to educate myself a bit more, because I’m finding so many of my friends have developed reactions to certain types of foods, particularly gluten. 

Gluten is a natural protein that is found in wheat, barley, rye and oats.  You find gluten products in flour, rye bread, bulgar and graham crackers.  I’ve had to teach myself how to cook meals that won’t bother a person who must eat gluten-free, after all, I want them to feel right at home at my house, and if they must eat gluten-free food, I want to make that available, but with as little fuss as possible. 

When these people visit, I’ve tried to find gluten free food and recipes that everyone in the house can eat and enjoy with them.   If you don’t mention to everyone that you are eating gluten-free, they just think you’ve come up with some imaginative new recipes. 

It also helps to know which products on the market you can buy that do not contain gluten.  I like to make breakfast at my house during the week days a serve-yourself occasion.  I’ll typically put a tray out on the kitchen table full of cereal, grits, oat meal, etc., in the easy-to-fix packets and  a bowl of fresh fruits (bananas, apples, oranges,grapes, grapefruit, etc.) and an assortment of fresh home-made bread/muffins/bagels with a pretty dish of butter, jam, honey and jelly.  I’ll include a stack of bowls and saucers on the table with some pretty paper napkins and some silverware.   There is usually skim milk and fresh orange juice in the refrigerator, and I’ll  brew a pot of coffee when I get out of bed, or the person who rises before me will see the coffee supplies on the counter by the coffee pot.  This way everyone can come to the table at their own waking-up time, and help themselves to whatever makes them happy.  The day starts with very little work or stress, but everyone is usually filled and satisfied.  On the weekends we might break this routine and cook eggs and biscuits, or waffles or pancakes, or a breakfast casserole.

I pondered how this routine would work with a gluten-free diet.  I found that Chex cereal, as well as some Rice Krispy cereals have many gluten-free products.  Honey Nut Chex, Chocolate Chex, Cinnamon Chex, Apple Cinnamon Chex, Rice Chex and Corn Chex are all gluten free.   Wheat Chex and Multi-grain Chex are NOT gluten free.  The Chex cereal selection gives me a good glutten-free start on my usual breakfast tray.  I’m going to put some fresh blueberries, bananas and strawberries in my fruit bowl.  All of these would be tasty in the cereal with skim milk.

If you browse the website at gluttenfreely.com, you can find a lot of suitable products that are gluten free.  For instance, Bisquick can be bought gluten-free, just check the box label when you shop. Chebe makes a gluten-free cinnamon roll mix.  A company called UDI’s makes several gluten-free breads and breakfast bread selections, such as raisin bread and cinnamon bread as well as a multi-grained bread.  They also make bagels.  Don’t go overboard here though, these mixes are much higher priced when they come pre-cooked and pre-packaged.  I’ve started stocking up my pantry with them just a few at a time when I have a little extra to spend on groceries.  With all of these good healthy choices, my breakfast tray can stay stocked through the week without a bit of extra work.

I like for lunch to be light and easy, sandwiches, soups, pastas, salads, etc.  Here are a few lunch recipes I found for a good gluten free lunch:  Cebe makes a gluten-free pizza mix and so does Bisquick.  Even better, UDI’s has a pre-packaged gluten free pizza crust.  Just follow the instructions for baking the crust, top with your favorite toppings, and add some cheese.  Pizza is great for lunch!

Here is a good chicken salad recipe that can either be served up in lettuce cups or served like I make it;  molded into a chicken salad cheesecake:

Asian Chicken Salad Pie (or) with Lettuce Cups

• 2 cups finely chopped cooked chicken
• 4 medium green onions, diagonally sliced (1/4 cup)
• 1 can (8 oz) sliced water chestnuts, drained, finely chopped
• 1/2 cup gluten free spicy peanut sauce (from 7-oz bottle)
• 1 tablespoon chopped fresh mint leaves
• 1/4 teaspoon crushed red pepper flakes
• 24 small (about 3 inch) Bib lettuce leaves (about 1 1/2 heads), breaking larger leaves into smaller size
• 1/2 cup chopped gluten free roasted salted peanuts
• Sometimes I put my chicken salad recipes into a cheesecake spring-form pan, and use the crushed nuts around the sides when it is turned out on a cake stand.  Makes for a pretty presentation.

Preparation:

1. In medium bowl, mix all ingredients except lettuce and peanuts.
2. Spoon about 2 tablespoons chicken mixture onto each lettuce leaf. Sprinkle with peanuts.

Makes a nice, lite lunch that doesn’t leave you feeling too stuffed in the middle of the day.  Great with a little hot tea and lemon.

Another lite and easy lunch recipe is Grilled Chicken Tacos:

Grilled Chicken Tacos

Ingredients:

• 1 tablespoon canola or vegetable oil
• 1 tablespoon lime juice
• 2 teaspoons chili powder
• 1/8 teaspoon salt
• 2 boneless skinless chicken breasts
• 1 can (15 oz) black beans, drained, rinsed
• 1/3 cup chunky-style salsa
• 2 tablespoons chopped fresh cilantro
• 8 soft corn tortillas (6 inch), warmed
• 1/4 cup gluten-free shredded reduced-fat Cheddar cheese (1 oz)
• 2 tablespoons gluten-free reduced-fat sour cream

Preparation:

1. Heat gas or charcoal grill. In shallow dish, mix oil, lime juice, chili powder and salt. Add chicken breasts, turning to coat.
2. Place chicken on grill. Cover grill; cook over medium heat about 12 minutes, turning once, or until juice of chicken is clear when center of thickest part is cut (170°F). Remove from heat; slice crosswise into strips.
3. Meanwhile, in 2-quart saucepan, heat beans, salsa and cilantro over medium heat, stirring occasionally, until thoroughly heated. Divide chicken evenly onto half of each tortilla; top with beans, cheese and sour cream. Fold tortilla in half over filling

These are very tasty!

If you would prefer to have a fruit salad, here is a good selection:

Honey-Lime Fruit Salad

Ingredients:

• 1/4 cup honey
• 1/4 cup frozen (thawed) limeade concentrate
• 2 teaspoons poppy seed, if desired
• 4 cups cut-up fresh fruit
• 1/4 cup slivered almonds, toasted

Preparation Instructions:

1. Mix honey, limeade concentrate and poppy seed in medium bowl.
2. Carefully toss fruit with honey mixture. Sprinkle with almonds.

The first time I saw this salad served I thought it was so pretty!  The Chef took watermelon triangles and stacked them in a circle (wide edge toward the center) forming a star shape, around a plate leaving a  hole in the center in which he added heaps of the fruit salad and topped with some mint sprigs.  It made a very pretty presentation and tasted delightful.

Here’s a salad recipe to add to the lunch collection:

Papaya-Spinach Salad

Ingredients:

• 2 tablespoons lime juice
• 2 tablespoons honey
• 2 teaspoons vegetable oil
• 1/2 teaspoon grated ginger root or 1/4 teaspoon ground ginger
• 5 cups bite-size pieces fresh spinach
• 1/2 cup julienne strips jicama
• 1/2 cup sliced radish
• 1 medium papaya or mango, peeled, seeded and cut up
• 2 tablespoons sunflower nuts

Preparation:

1. In tightly covered container, shake all dressing ingredients.
2. In large bowl, toss dressing and remaining ingredients except nuts. Sprinkle with nuts.

Here is one more great lunch recipe and you will now have five days worth of gluten-free lunch recipes:

Chili Blanca

Ingredients:

• 1 tablespoon olive or vegetable oil
• 2 medium onions, coarsely chopped (1 cup)
• 4 cloves garlic, finely chopped
• 3 teaspoons ground cumin
• 1/8 teaspoon ground red pepper (cayenne)
• 1 1/2 lb boneless skinless chicken thighs or breasts, cut into 1/2-inch pieces
• 1 can (15 to 16 oz) great northern beans, drained, rinsed
• 1 can (15 oz) cannelloni beans, drained, rinsed
• 2 cans (4.5 oz each) chopped green chilies
• 2 cups Progresso® chicken broth (from 32-oz carton)
• 3/4 cup gluten-free shredded reduced-fat Monterrey Jack cheese (3 oz)
• 2 tablespoons chopped fresh cilantro

Preparation Instructions:

1. In 4- to 5-quart Dutch oven, heat oil over medium-high heat. Cook onions and garlic in oil 4 to 5 minutes, stirring frequently, until onions are softened.
2. Stir in cumin, salt, red pepper and chicken. Cook 6 to 7 minutes, stirring occasionally, until chicken is lightly browned.
3. Stir in beans, chilies and broth. Heat to boiling; reduce heat to medium-low. Cover; cook 20 to 25 minutes, stirring occasionally, until chicken is no longer pink in center. Add cheese; stir until melted. Stir in cilantro.

Now you know everyone will need a nice snack before dinner time, so here are five good ideas for snacks that are gluten free and easy to make:

You can freeze this next one ahead of time:

Creamy Peach-Berry Dessert

Ingredients:

• 2 cartons (6 oz) Yoplait® Light or Original Harvest Peach® yogurt
• 1 package (8 oz) gluten free fat-free cream cheese, softened
• 1/2 of a container (8 oz) frozen light whipped dessert topping, thawed
• 1 cup chopped pitted and peeled fresh peaches or thawed and drained Cascadian Farm® frozen peach slices
• 1 cup fresh or frozen unsweetened blueberries, raspberries, and/or strawberries, thawed and drained if frozen
• Fresh mint leaves (optional)
• Fresh berries (optional)

Preparation:

1. In a medium bowl, combine yogurt and cream cheese. Beat with an electric mixer on medium speed until smooth. Fold in the whipped topping, peaches, and the 1 cup berries.
2. Spoon mixture into a 2-quart square baking dish; spread evenly. Cover and freeze about 8 hours or until firm.
3. To serve, let stand at room temperature about 45 minutes to thaw slightly. Cut into squares. If desired, garnish with mint leaves and additional berries.

Raspberry Lemonade Ice Pops

Ingredients:

• 1 container (6 oz) Yoplait® Light Fat Free raspberry lemonade yogurt
• 1/2 cup frozen raspberries
• 6 paper cups (5-oz size)
• 2 containers (6 oz each) Yoplait® Light Fat Free very vanilla yogurt
• 6 flat wooden sticks with round ends

Preparation:

1. In blender, place raspberry lemonade yogurt and frozen raspberries. Cover; blend on medium speed until smooth.
2. Divide raspberry mixture evenly among paper cups. Top with vanilla yogurt. Place cups in freezer about 20 minutes or until partially frozen. Insert 1 stick in each cup. Freeze 1 1/2 to 2 hours longer or until completely frozen.
3. To eat, peel off paper cups.

Marble Cake

Ingredients:

• 1 box (15 oz) Betty Crocker® Gluten Free yellow cake mix
• 1/2 cup butter, softened
• 2/3 cup water
• 2 teaspoons gluten-free vanilla
• 3 eggs
• 1 box (15 oz) Betty Crocker® Gluten Free devil's food cake mix
• 1/2 cup butter, softened
• 1 cup water
• 3 eggs
• 3 cups powdered sugar
• 1/3 cup butter, softened
• 2 teaspoons gluten-free vanilla
• 3 oz unsweetened baking chocolate, melted, cooled
• 3 to 4 tablespoons milk

Preparation:

1. Heat oven to 350°F. Grease bottoms only of 2 (8- or 9-inch) round cake pans with shortening or cooking spray.
2. In large bowl, beat yellow cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Set aside.
3. In another large bowl, beat devil's food cake ingredients on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
4. Spoon yellow and devil's food batters alternately into pans, dividing evenly. Cut through batters with table knife in zigzag pattern for marbled design.
5. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling racks 15 minutes. Remove from pans. Cool completely, top sides up, about 1 hour.
6. In medium bowl, beat powdered sugar and 1/3 cup butter with spoon or electric mixer on low speed until blended. Stir in 2 teaspoons vanilla and the chocolate. Gradually beat in just enough milk to make frosting smooth and spreadable.
7. On serving plate, place 1 cake, rounded side down (trim rounded side if necessary so cake rests flat). Spread with 1/4 cup frosting. Top with second cake, rounded side up. Frost side and top of cake with remaining frosting.

Easy Monster Cookies

Ingredients:

• 1/2 cup butter, softened
• 1/2 cup peanut butter
• 1 egg
• 1 box Betty Crocker® Gluten Free chocolate chip cookie mix
• 3/4 cup candy-coated milk chocolate candies
• 1/2 cup Rice Chex® cereal

Preparation:

1. Heat oven to 350°F. In large bowl, stir butter, peanut butter and egg until blended. Stir in cookie mix until soft dough forms. Stir in candies and cereal, breaking cereal apart as dough is stirred.
2. Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls about 3 inches apart.
3. Bake 11 to 13 minutes or until edges are light golden brown. Cool at least 2 minutes; remove from cookie sheets. Cool completely before storing in airtight container.

Blackberry Kuchen

Ingredients:

• 1/4 cup granulated sugar
• 1/4 cup gluten-free all-purpose flour
• 4 cups fresh blackberries
• 1/2 cup packed brown sugar
• 1/3 cup Bisquick® Gluten Free mix
• 3/4 teaspoon ground cinnamon
• 1/4 cup cold butter
• 1 1/4 cups Bisquick® Gluten Free mix
• 1/4 cup granulated sugar
• 1/4 cup gluten-free all-purpose flour
• 3 tablespoons cold butter
• 6 tablespoons milk
• 1 teaspoon gluten-free vanilla
• 2 eggs, beaten
• Sweetened whipped cream, if desired

Preparation:

1. Heat oven to 425°F. Grease 8- or 9-inch square pan with shortening. For Filling, in large bowl, stir together granulated sugar and flour. Gently stir in blackberries, coating completely in sugar mixture; set aside.
2. For Topping, in medium bowl stir together brown sugar, baking mix and cinnamon. With pastry blender or fork, cut in butter until mixture looks like fine crumbs; set aside.
3. For Cake, in separate large bowl, stir together baking mix, granulated sugar and flour. With pastry blender or fork, cut in butter until mixture looks like fine crumbs. Stir in all remaining cake ingredients except sweetened whipped cream; spread in pan. Top with Filling (do not press into batter). Sprinkle with Topping.
4. Bake 30 to 40 minutes or until top is brown. Let cool at least 15 minutes before serving. Serve warm with sweetened whipped cream.

Don’t you love these recipes so far?

I have to give credit where credit is due, all of these came from the Gluten Freely Web Page – it is just brimming with great information on gluten free meals.  The photos here are what I did with their ideas.

Okay, let’s think about dinner.  Here are five great recipes that are totally gluten free and very tasty too:

If You have Chicken on hand, this one is great:

Chicken Chilaquiles Casserole

Ingredients:

• 1/2 cup vegetable oil
• 10 corn tortillas (6 to 8 inches in diameter), cut into 1/2-inch strips
• 2 cups shredded cooked chicken or turkey
• 1 1/3 cups salsa verde or green sauce
• 2 cups shredded Chihuahua or mozzarella cheese (8 ounces)

Preparation:

1. Heat oil in 10-inch skillet until hot. Cook tortilla strips in oil 30 to 60 seconds or until light golden brown; drain.
2. Heat oven to 350ºF. Grease 2-quart casserole.
3. Layer half of the tortilla strips in casserole; top with chicken, half of the salsa verde (about 2/3 cup) and 1 cup of the cheese. Press layers gently down into casserole. Repeat with remaining tortilla strips, sauce and cheese.
4. Bake about 30 minutes

Got Pork Chops?  Try this one:

Smothered Pork Chops
Ingredients:

• 1 cup uncooked regular long-grain white rice
• 1 tablespoon olive oil
• 2 cloves garlic, finely chopped
• 6 bone-in pork loin chops, 3/4-inch thick (about 2 lb)
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 can (18.5 oz) Progresso® Vegetable Classics French onion soup
• 2 tablespoons cornstarch

Preparation:

1. Make rice as directed on package.
2. Meanwhile, in 10-inch skillet, heat oil over medium-high heat until hot. Cook garlic and pork chops in oil 4 to 5 minutes on each side or until pork chops are brown. Sprinkle with salt and pepper.
3. In small bowl, mix soup and cornstarch. Pour over pork chops; heat to boiling. Reduce heat to medium, cover and cook 10 to 15 minutes or until pork is no longer pink and meat thermometer inserted in center reads 160°F.

Here is a good way to get your fish in, and I like to serve it with a baked sweet potato….

Planked Salmon with Peach Mango Salsa:

Ingredients:

• 1/4 cup lime juice
• 1 tablespoon honey
• 1/4 teaspoon salt
• 1 medium mango, cut lengthwise in half, pitted and chopped (1 cup)
• 2 cups chopped peeled peaches
• 1/4 cup chopped fresh cilantro
• 1 tablespoon finely chopped bell pepper
• 1 untreated cedar plank, 16x6x2 inches
• 1 large salmon fillet (about 2 lb)
• 1/4 cup packed gluten free brown sugar

Preparation:

1. In medium bowl, mix lime juice, honey and salt; toss with remaining salsa ingredients. Cover and refrigerate at least 1 hour. Meanwhile, soak cedar plank in water at least 1 hour.
2. Heat coals or gas grill for direct heat. Place salmon, skin side down, on cedar plank. Make diagonal cuts in salmon every 2 inches, without cutting through the skin. Rub brown sugar over salmon.
3. Place cedar plank with salmon on grill. When cedar plank begins to smoke, cover grill. Cover and grill salmon over medium heat 30 to 35 minutes or until salmon flakes easily with fork. Remove salmon from plank, using large spatula. Serve with salsa.

Craving a cheeseburger?  Why not try this gluten-free Cheeseburger Pie?

Impossibly Easy Cheeseburger Pie

Ingredients:

• 1 lb lean (at least 80%) ground beef
• 1 medium onion, chopped
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup shredded Cheddar cheese (4 oz)
• 1/2 cup Bisquick® Gluten Free mix
• 1 cup milk
• 3 eggs

Preparation:

1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain. Stir in salt and pepper. Spread in pie plate; sprinkle with cheese.
2. In medium bowl, stir Bisquick mix, milk and eggs until blended. Pour into pie plate.
3. Bake 25 to 30 minutes or until knife inserted in center comes out clean.

Enjoy the last days of summer, and remember your friends who need to eat gluten-free, it is actually healthy for all of us!