Archive for December, 2012
2012 has been a pretty exciting year for gluten-free folks. There were lots of new developments and lots of people learning what gluten-free is all about. According to the Google Zeitgeist 2012 for Canada, gluten was the number three search in the “What is?” category!
Yesterday, we also celebrated our second birthday. We’ve had a great time reviewing restaurants, trying new recipes, and interacting with our readers. We’re looking forward to a fantastic gluten-free 2013!
To wrap things up, here are some highlights from 2012.
I found this recipe in a Canadian Dairy magazine, and it’s become one of my favourites. It’s fresh, healthy, and delicious, plus it reminds me of summer! You can do it on the barbeque in the warmer months, or cook it in the oven in the wintertime. Serve this dish with a fresh green salad to round out the meal.
Bruschetta-Style Chicken and Cheddar Papillote
- One boneless, skinless chicken breast per person
- 1/4 cup tomato bruschetta mix per chicken breast
- One slice of good quality cheese per chicken breast
- Place two large squares of aluminum foil on work surface.
- Place chicken breasts on foil (one per piece) and garnish with bruschetta mixture.
- Pull the sides up over the chicken and seal tightly.
- Cook on a preheated barbeque grill for 15 minutes or in a preheated 350 degree oven for 20 minutes.
- Remove from oven and carefully peel back sides of foil. Place cheese slice on top. If necessary, place in oven with foil peeled back to melt cheese.
Rub the chicken breast with olive oil and your favorite herbs before placing it on the foil.
Last Friday, Michael and I had the chance to check out Relish Gourmet Burgers, located in the old Blockbuster building on Quinpool Road. I knew I was in for a treat when one of the first things I saw was Glutenberg beer and a note on the chalkboard menu saying they offered gluten-free buns!
We’ve got a confession to make: we’ve been keeping a secret. About two years ago, I discovered gluten-free Bisquick in the United States. I’ve been holding off writing about it, hoping that it would come to Canada. I recently asked the folks at General Mills Canada (who distribute regular Bisquick) and they said they have no plans yet to bring it to us.
If you can get your hands on some of this delicious stuff, buy several boxes. There are a number of recipes right on the box, and more at the official U.S. Betty Crocker site. I’ve used their Ultimate Chicken Fingers breading for a ton of different things, including mozzarella sticks and tilapia.
Here’s another batter that you can use for onion rings, chicken wings, and fried fish. (It’s my dad’s secret recipe so shhhh!) Mix half a cup of gluten-free flour with half a cup of gluten-free Bisquick. Stir in about a cup of lemon-lime soda from a can or gluten-free beer. Add flour or water as necessary to get a good consistency.
If you like gluten-free Bisquick, be sure to fill out the feedback form at the General Mills Canada website or give them a call at 1-800-767-5350 and ask them to bring it to Canada!