Kim is a Celiac living in Halifax, Nova Scotia. She loves to dine out but finds it hard to find places who will hold the gluten!
Posted in Recipes on December 4, 2014
One of the most valuable lessons I’ve learned since being diagnosed with Celiac disease is that if I am craving a food, I can either make it at home or find a reasonable take-out solution with a little bit of research. This is really valuable at busy times of the year, like in the weeks leading up to Christmas!
Here are our top ideas so that you can satisfy your cravings with some gluten-free goodies.
Posted in What's For Dinner on November 21, 2014
Why We Love It
This meal from reader Dave is the perfect fast, easy weeknight treat. You probably have all the ingredients required in your pantry right now!
- 4 fish fillets, thawed and at room temperature
- ½ cup gluten-free flour (any blend will do)
- ½ cup cornstarch
- 1 teaspoon baking powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon paprika
- ¼ teaspoon onion powder
- Canola oil for frying
- One 355 mL can club soda or gluten-free beer (like Glutenberg Blonde), refrigerated
- Put enough oil in a large frying pan just so it covers the bottom. Place on stovetop and heat on medium until the oil is hot (shimmering but not smoking – about 400 degrees).
- Mix the dry ingredients together. Place about ¾ of the mixture into a wide bowl and the remaining mixture on a plate.
- Slowly add the liquid to the bowl of dry mixture until the mixture is slightly thicker than pancake batter. (You may not need the entire can of liquid.)
- Pat fish dry with paper towel.
- Dredge fish fillets in the reserve mixture on the plate and then dip into the wet mixture.
- Carefully place fish in oil. Cook two to three minutes per side.
- Serve with a slice of lemon and enjoy!
- You can customize this dish by swapping out the spices for different ones. However, don’t leave out the salt or baking powder.
- This dish pairs perfectly with these oven-baked fries.
- If you’re looking for a deep-fryer recipe, try my dad’s secret concoction!
Posted in What's For Dinner on November 12, 2014
Why We Love It
Chinese night is a staple in our house, and this dish adds another item to the menu!
Ingredients – Chicken
- 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch chunks
- 2 large eggs, beaten
- 1 cup gluten-free breadcrumbs
- Salt and pepper to taste
Ingredients – Sauce
- ½ cup honey
- 4 cloves garlic, minced
- 2 tablespoons gluten-free soy sauce (like San-J)
- 1 tablespoon Sriracha hot sauce (you can use less if you like)
- ⅓ cup water
- 1 tablespoon cornstarch
- 2 green onions, thinly sliced
- 2 teaspoons sesame seeds
- Salt and pepper to taste
- Preheat oven to 400 degrees Fahrenheit.
- Lightly coat a 9×13 baking dish with nonstick spray.
- In a small bowl, mix together the breadcrumbs, salt, and pepper. In another bowl, beat the eggs. Working in batches, dip chicken into eggs and then the breadcrumbs.
- Add chicken to prepared baking dish. Place into oven and bake until golden brown and crisp, about 15-20 minutes.
- In a medium saucepan over medium high heat, combine honey, garlic, soy sauce, and Sriracha sauce. In a small bowl, combine cornstarch and ⅓ cup water. Stir mixture into the saucepan until thickened, about 1-2 minutes.
- Once chicken is cooked, toss the chicken in the sauce. Garnish with green onions and sesame seeds.
- To make your own crispy gluten-free breadcrumbs, put a few slices of gluten-free bread through the food processor and then toast them in the oven for a few minutes. This is an especially good way to use up the ends of bread!
- Serve this dish with gluten-free chicken fried rice for a total takeout experience.
Posted in Travel on October 22, 2014
You may have noticed that the blog has been pretty quiet lately. That’s because we were enjoying a wonderful vacation in Denver, Colorado! Here are some highlights from our trip.
- A hike through the mountains at Vail, powered by granola bars from Annie’s and Kind (sadly, neither of which are available here yet)
- An amazing time at the Great American Beer Festival, where I sampled brews from Omission, New Planet, Rickoli, Sprecher, Lakefront, and more
- A visit to New Planet Brewing, which makes gluten-free and gluten-reduced beers
- Delicious gluten-free sandwiches at the Olive & Finch eatery
- Gluten-free fried chicken at The BSide
- An amazing shared-plates meal at Root Down, where 90% of the menu is or can be gluten-free
- Plenty of fabulous Mexican food!
- A late-night gluten-free ice cream cone at Little Man Ice Cream
- Amazing gluten-free pizza from Tony P’s (probably the best I have ever had, in fact!)
- Tons of varieties of cider from Woodchuck Cider, the Colorado Cider Company, and Stem
Now, all of this didn’t happen by accident. My very thoughtful brother-in-law did a ton of research and checked out the Denver Celiac Support Group before our visit. It certainly paid off, and in the future I’ll be sure to check out local Celiac associations for dining ideas!
Posted in Recipes on September 27, 2014
Why We Love It
This recipe is great for preparing on a chilly fall Sunday and makes plenty of leftovers for the week ahead. Follow the directions below for a family of four, or double for leftovers. This recipe also freezes very well.
- 1 strip of bacon, cut into a large dice
- 1 ½ carrots, diced
- 1 ½ stalks of celery, diced
- 1 onion, diced
- 2 tablespoons gluten-free all-purpose flour
- ¼ teaspoon salt
- Pepper to taste
- 1 pound stewing beef, cut into two-inch pieces
- 1 teaspoon canola oil
- ½ cup gluten-free beef broth or stock
- ¾ cups water
- ½ cup dry red wine
- ½ tablespoon tomato paste
- 2 cloves garlic (peeled and whole)
- 1 bay leaf
- 1 sprig fresh rosemary (or 1 tsp. dried)
- ½ cup red or white pearled onions
- Preheat oven to 350°F.
- In a large oven-safe saucepan, sauté the bacon strips until fat starts to render. Add carrots, celery, and onions. Cook until vegetables are tender and fragrant (about six minutes).
- Remove bacon and vegetables. Set aside. Drain bacon fat from pan.
- In shallow dish, combine flour, salt, and pepper to taste. Dredge beef in flour mixture until lightly coated. Shake off excess.
- Add canola oil to the bacon saucepan and heat on medium. Add beef and lightly brown on all sides, working in batches if necessary.
- Remove beef from saucepan and set aside.
- Add broth, water, wine, and tomato paste to the saucepan. Blend all ingredients.
- Then, return the beef to the pan along with the bacon, vegetables, garlic, bay leaf, and rosemary. Cover tightly and braise in the oven at 350°F for 1 hour.
- Meanwhile, to peel the pearl onions, bring a pot of water to boil. Blanch the onions for about 30 seconds. Remove and place in a bowl of ice water to cool. Remove onions from the water. Cut off the roots, make a vertical slit, and slip off the skin.
- Add the pearl onions to the braise and cook for 1 more hour.
- For the final 20 minutes, remove lid and allow meat to brown.
- Before serving, remove the bay leaf and rosemary sprig (if used).
- Serve meat and vegetables topped with sauce. Enjoy!
- Serve this hearty meal with some homemade mashed potatoes for a warming winter feast.
- Always read all labels to make sure your ingredients are gluten-free.