Loaves & Dishes
By Jennie Geisler Erie Times-News staff blogger
Follow Jennie Geisler's kitchen adventures on her Loaves & Dishes blog.   Read more about this blog.
 Phone: 814-870-1885
Posts tagged ‘gluten-free’
Posted: June 20th, 2013

glutenThanks to everyone who entered the drawing for “Living Paleo For Dummies,” by Melissa Joulwan and Kellyann Petrucci. The winner is Karen Siverd. I’ll pop it in the mail today.

If you are not Karen Siverd, you are eligible for “Cooking for Your Gluten-Free Teen: Everyday Foods the Whole Family Will Love,” by Carlyn Berghoff, Sarah Berghoff McClure and others.

I’m ambivalent about the gluten-free trend. I by no means take issue with it as a lifestyle choice, of course. People are free to eat any way they like. I just wonder if people are thinking just because they’re not eating gluten, they’re somehow automatically healthier.
Obviously, if you’re diet is working for you, if you feel better and your doctor says you’re healthier, then that is awesome.
I just wonder if people are thinking that by skipping wheat flour, their extra weight is going to fall off, or a gluten-free diet will stave off disease, or that you can eat as much as you want as long as it’s gluten-free.
I do think, though, it’s great that the trend is shedding light on new foods people wouldn’t eat otherwise, such as brown rice, almond and soy flours and pastas.
It’s also great to see people more interested in cooking their own food and getting curious and adventurous in the kitchen. Whatever they’re eating at home is bound to be better for them than whatever they’d be eating out of vending machines or drive thrus.
This goes double for kids, especially teens who are laying the foundation for a life of cooking their food, rather than unwrapping it.

To enter the drawing, please send an e-mail to jennie.geisler@timesnews.com. Include your NAME, MAILING ADDRESS and NAME OF THE BOOK. I do not save or share this information.

Here’s a recipe many teens will reach for, at least once.
The author offers this advice:
“There is one secret to great gluten-free pasta salad: Keep your ingredients dry. This pasta salad can be refrigerated for four days without getting mushy, the protein ingredients can be widely varied, and you can make nondairy and vegetarian versions.”

1 pound short brown rice pasta, cooked, drained and rinsed
1 cup frozen green peas
1/4 cup shredded carrot
1 (15-ounce) can black beans, rinsed and drained
1 1/2 cups mayonnaise
1/2 cup sour cream
2 tablespoons rice wine vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
2 cups shredded, cooked chicken or diced ham
1 cup frozen corn, thawed
1/2 cup finely diced celery
1/4 cup finely diced yellow onion

1. Spread the cooked pasta on a parchment-lined half sheet pan (18 by 13 inches) to cool and dry. Let rest 20 minutes.
2. Spread the peas, carrot and beans on a tray lined withy 3 thicknesses of paper towels to dry. Let rest 20 minutes.
3. Meanwhile, make the dressing: Place the mayonnaise, sour cream, vinegar, garlic powder, onion powder and salt in a small bowl and whisk well to mix.
4. In a 6-quart bowl, place the pasta, meat, peas, carrot, beans, corn, celery, and onion. Add the dressing and toss gently but thoroughly with a silicone spatula. Cover and refrigerate for at least 4 hours or overnight. Toss before serving.
– “Cooking for Your Gluten-Free Teen: Everyday Foods the Whole Family Will Love”

Posted in: Uncategorized
Posted: August 29th, 2012

This book could change the lives of gluten- and dairy-free dieters.

Thanks to everyone who entered the book drawings this week.
“Wild Sugar” goes to Linda Sipple, and “Homemade Ice Cream” goes to Janis Millu. I’ll pop them in the mail today.

This week’s book didn’t have much of a title, “Culinary Creativity: Let Your Restrictions Set You Free: Breakfast to Dessert Over 110 Gluten-free, Dairy-free Recipes,” but after thumbing through it, I thought some of the recipes seem pretty good and simple enough to try. While some of the ingredients, such as arrowroot and hemp milk, might seem unusual, but I have no doubt you can find most of them at the Whole Foods Co-op or natural foods sections of supermarkets. Bulk foods stores might also stock them.

The book is available at www.dawnallet.netand will be available on Amazon Sept. 1.

If you want the book, send an e-mail to jennie.geisler@timesnews.com including your NAME, MAILING ADDRESS and the NAME OF THE BOOK you want.

Here’s a good looking recipe:

1/2 cup chopped fresh parsley
1 large onion, finely chopped (2 cups)
1 (15-ounce) can chickpeas, drained and rinsed
2 cloves garlic, minced
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 cup rice flour
1/2 teaspoon salt
Pinch freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 tablespoon water
1 can chickpeas, drained
1 lemon juiced
2 tablespoons raw tahini
1 clove garlic, minced
Salt and freshly ground black pepper, to taste

1. Preheat oven to 450 degrees and prepare 2 baking sheets with oil.
2. In a mixing bowl, combine half the onion and half the parsley. In a food processor, combine the remaining parsley, remaining onion, chickpeas, garlic, coriander, cumin, rice flour, salt, pepper, oil, and the water, and then pulse until slightly chunky. Scoop the contents of the food processor into the mixing bowl and stir.
3. Form the falafel mix into ping-pong-sized balls; set on the baking sheet and then flatten slightly. If the balls are falling apart when being formed, add a touch of water.
4. Bake for about 20 to 30 minutes, flipping after 10 or 15 minutes, until golden on both sides.
5. Meanwhile, for the sauce, combine the chickpeas, lemon juice, tahini and garlic in a food processor. Add 1/4 cup water and puree until very smooth. Add more water as needed until sauce is thick but pourable.
6. Transfer to a small saucepan and heat on low. Cooking the sauce is not necessary, but it is nice to serve a warm sauce with the falafels. Add salt and pepper to taste, and add a bit more water if needed.
Serve with shredded lettuce and Chapatis.

Posted in: Uncategorized

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