October 1, 2010
Allergy-free week is wrapping up on the Family Kitchen, and what a whirlwind! I learned so much. And am further convinced that going gluten-free (or reducing gluten) is totally manageable. I mean, gluten-free apple fritters and donuts?! Not half bad. Even gluten-free pasta! Yup, I went there. Experimented with gluten-free pasta and with favorable results. Read about it and…
… get the recipe for Pasta Caprese Salad (inspired by this week’s Lunchbox Caprese Salad). It’s a great recipe for testing different gluten-free pastas. It’s dressed enough that you’ll enjoy your meal even if you end up not liking the pasta itself, but isn’t too dressed to keep you from forming a firm opinion about GF pasta.
I also posted a gluten-free recipe that I make all the time, at all different times of the day. These Quinoa Huevos Rancheros with Salsa Verde are perfect for breakfast, lunch and dinner. And, if you have left over quinoa & beans, they make a mean quesadilla filling! (See picture above!)
Wanting to know more about gluten- and even dairy-free cooking, I got in touch with Silvana Nardone, founding EIC of Everyday with Rachel Ray magazine and author of the new book Cooking for Isaiah. Read our Q&A and get her killer recipe for Oven-Fried Frito Chicken Fingers. This mama is a serious cook and, surprisingly, her book is AWESOME even if you’re not on a gluten- or dairy-free diet. A new must-have.
As much as I was excited to post about allergy-free cooking, I put it aside one day to profess my love for caramelized onions (and shallots). Check out my easy How-To Caramelize Onions which comes with a bonus: TEN dinner ideas that are made better with caramelized onions.
Happy weekend, all. Enjoy!