Archive for June, 2010
The W.H.O.L.E. Gang’s 30 Days to a Food Revolution has finally hit Day 30. It has been a really fun, educational, and inspiring series of posts. If you missed the beginning, check out the first 15 recipes and tips on my first post introducing the series. Below are the remaining 15 recipes and tips that completed the 30 Days. I even contributed my own guest post with time-saving tips and recipe on Day 28. I hope you enjoyed the series as much as I did. Thanks to Jamie Oliver and Diane for reminding us that good food choices lead to happier, healthier lives.
Day 16 – Simply…Gluten-Free
Recipe: Gluten-free Chicken Piccata
Tip: Remove, Restore, Reinvent!
Day 17 – Lexie’s Kitchen
Alexa’s Recipe: Chicken Long Rice
Alexa’s Tip: Set aside one hour for a Pantry Purge Event
Day 18 – Food Blogga
Susan’s Recipe: Lemony Pasta with Fresh Peas, Ricotta, and Mint
Susan’s Tip: Make the Most Out of Your Next Farmers’ Market Trip
Day 19 – What’s Cooking
Michelle’s Recipe: Smashed Tomato and Basil Bruschetta and Pear, Honey and Quark Bruschetta
Michelle’s Tip: Cooking with Kids, a Grassroots Strategy for a Food Revolution
Day 20 – Cook 4 Seasons
Karen’s recipe- Curried Cauliflower
Karen’s tip- How to bring more locally grown food into your lives
Day 21 – Gluten-Free Gidget
Katrina’s Recipe: Spicy Kale Salad
Katrina’s Tip: Eat in season no matter where you live
Day 22 – Gluten Free Fitness
Erin’s Not Really A Recipe: Egg Bake Casserole
Erin’s Tip: Remember that Food is Your Fuel
Day 23 – Tasty Eats at Home
Alta’s Recipe: Quinoa Salad with Spinach, Raisins and Walnuts
Alta’s Tip: Get Creative!
Day 24 – Gluten Free Doctor
Jean’s Recipe: gluten free granola bars and homemade organic beef jerky
Jean’s Tip: How to eat real food when you travel
Day 25 – Ginger Lemon Girl
Carrie’s Recipe: Fresh Marinara Sauce with Meatballs
Carrie’s Tip: Eat foods that are fresh, natural, (and organic if possible), no matter what your dietary limitations are.
Day 26 – Simply Sugar & Gluten Free
Amy’s Recipe: Apple & Carrot Breakfast Cake
Amy’s Tip: Progress, Not Perfection
Day 27 – The Daily Dietribe
Iris’s Recipe: Tuna Burgers
Iris’s Tip: Double your recipes and freeze the leftovers.
Day 28 – Celiac Family
Heather’s Recipe: Time-Saving Chicken Kabobs
Heather’s Tip: Finding time for making a healthy meal.
Day 29 – Andrea’s Recipes
Andrea’s Recipe: French Green Beans with Prosciutto and Pine Nuts
Andrea’s Tip: Grow Your Own
Day 30 – London Foodie NY
Anna’s Recipe: Crispy crunchy, full of nuts granola bars
Anna’s Tip: Cut back on sugar where you can.
I know it isn’t technically summer, yet. But with the 90°F+ temperatures we’ve had this week, it definitely feels like summer. So, I’ve been scanning the gluten-free food blogs looking for cool and refreshing recipes. And I found some good ones to share with you.
Good thing it’s time for Adopt A Gluten Free Blogger again. If you are unfamiliar with this event, it is a roundup of gluten-free recipes tried by other gluten-free bloggers. I’m always trying new recipes, and I’m happy to share my good results with you. I missed last month’s roundup, but just made it in time for this month’s edition being hosted by Iris at The Daily Dietribe.
This month, I adopted Nancy from The Sensitive Pantry. I first found Nancy’s site several months ago while chatting with her on Twitter. (Follow Nancy on Twitter and Me on Twitter.) Nancy has a beautiful site full of exciting and tempting gluten-free recipes that are well organized and easy to find. As you might guess from her blog title, her recipes are suitable for food sensitivities other than gluten. And each of her recipes is labeled for a variety of sensitivities: Gluten, Egg, Dairy/Casein, and/or Vegan.
When I saw her post a recipe for Tropical Black Bean Salad, I knew I had to give it a try. And I have to tell you that it is my new favorite summertime salad! I’ve made a good mango-pineapple salsa before, but this salad is so much better. The addition of the black beans and crisp apples give it such a nice variety of textures and colors. And, I could really eat this as a meal. It does require a bit of time for peeling and chopping. (I’m still not very fast at that.) But, it is definitely worth the time, and of course no additional cooking time is required. The first time I made the salad, I couldn’t get enough of it. I had two servings of it with dinner. The next morning I ate it for breakfast with a piece of GF toast. I then had more of it for snacks later that day. I think I may be addicted to it. My husband thought it was great, too. He even passed it on to a co-worker who raved about it.
So what about the kids? Well, you wouldn’t think I would have trouble getting them to eat this would you? A fruit salad? My kids love fruit! Perhaps it was the black beans that turned them off, but I had no luck with them. My daughter did finally take a taste, but must have gotten some jalapeño, because she immediately complained about it being too spicy and wouldn’t take another bite. Crazy kids don’t know what they’re missing. It’s sweet, crunchy, juicy, and a little spicy, too. Very refreshing on a hot summer day (which is what it feels like here right now). What more could you ask for?
Well…maybe Nancy’s Strawberry Mint Limeade. Another deliciously refreshing recipe.
Want more summertime recipes? Try some of these:
At The Sensitive Pantry:
At Celiac Family:
Diane’s recent blog series of 30 Days to a Food Revolution is nearing the end of the 30 guest bloggers. If you’ve missed the start of the Food Revolution, you can review my introduction of it with a list of the first 15 posts. Today, you’ll find my own perspective on this healthy food revolution, as well as a recipe for making Time-Saving Chicken Kabobs, at The W.H.O.L.E. Gang. I think shish kabobs are a great choice for a healthy, fast food dinner. Here’s another recipe for kabobs using sirloin.
2-3 lbs. Beef Sirloin – cut into chunks
1 lb. Potatoes – small, white
2 Sweet Peppers (or several sweet mini-peppers) – core and seeds removed, cut into chunks
1 large sweet onion – cut into wedges
1 recipe of my Flank Steak Marinade
You’ll also need skewers. If you’re using wooden skewers over a flame, be sure to soak the skewers for at least 30 minutes before placing on the grill. That will reduce the possibility of burning the sticks.
- Cut the sirloin into 2-inch cubes and place into a large bowl or zip-style plastic bag.
- Mix the ingredients for the marinade and pour over the beef chunks. Stir or massage it in to make sure the marinade has covered all the sirloin pieces. Cover or seal and place in the refrigerator for a couple hours or even overnight.
- Once the meat has marinated, carefully skewer the chunks onto the skewers.
- Prepare the potatoes by cooking in the microwave for 6-8 minutes. If you are using large baking potatoes, cut them up into smaller pieces before cooking. The potatoes should be slightly softened by the cooking.
- Prepare the peppers and onion, and cut into large chunks.
- Skewer the vegetables by alternating with potato, onion and pepper chunks. Continue until all the food is skewered.
- Place the skewers on a moderately hot grill. Watch it carefully and turn every 3-4 minutes until it is cooked to your preference. The beef should finish cooking in 8-12 minutes, the vegetables may take a little longer.
- Using long barbecue skewers, I was able to get all the food onto two skewers.
- For serving, I removed all of the food from the skewers, and served family-style on a platter.
- Consider doing kabobs for a party. Keep all the prepared ingredients in separate bowls and let the guests skewer their own. Then, just cook them up to order on the grill.
- Ideas for alternative vegetables to grill: large mushrooms, zucchini slices, Brussels sprouts cut in half.
- We love to grill outdoors, but often I just use a grill pan on the stove. You could also use a panini grill or a large George Foreman grill.