Showing posts from August, 2009

Roasted Chicken and Vegetables

For this week's What Can I eat that's Gluten-free? I've hybridized two of my classic recipes: Forbidden Rice with Chicken and Roasted Vegetables . What you do is follow the recipe for the roasted vegetables but add the chicken to your baking sheet or cast-iron skillet. If you add some cherry tomatoes, too, they make a great sauce with all the other drippings. Cook the black rice as described in my post on Forbidden Rice and serve them together for an elegant, delicious, and simple plate. The rice takes about as long as the chicken and vegetables, so it's really easy! Come join us for the What Can I Eat that's Gluten-free? blog carnival over at the Gluten-free Homemaker.

Gazpacho! A Recipe.

Gazpacho is a great summertime dish. Gazpacho is a chilled tomato soup from Spain, where it's usually listed under salads on the menu. Although not all versions are gluten-free, this typical one is naturally gluten-free and vegan. If you're like me and you have plenty of garden tomatoes, this recipe is for you! Gazpacho I start out by peeling and seeding the tomatoes. I tried to skip this step once, but found that the tomato skins lend a weird texture to the soup. Some people don't mind the seeds, so you can choose whether you want to seed it or not. Here's the easiest way to do it: take a big pot and fill it with about 2-3" of water (enough to cover the tomatoes). Set to a boil. Cut a small X in the bottom of: 2 lbs tomatoes When the water is boiling, put the tomatoes in. Boil for 30-60 seconds. Drain, rinse with cold water, and drain again. The skins should be well-split. Set the tomatoes aside to cool. In a blender or food processo

Humanoid Carrot

I just picked my first carrot from the garden. It was a bit of a shock. Does this qualify as food porn? I don't care what anybody thinks. It's gluten-free!

Forbidden Rice with Broiled Chicken

Called forbidden because it was reserved for the exclusive use of emperors, this Chinese black rice is high in iron, fiber, and other nutrients. Its color turns a deep purple when cooked and the grain holds its form very nicely even when cooked too long. This rice also adds some glamor to an otherwise simple meal. The ingredients of this meal are purposely few in number. This is a dish suitable for a food elimination diet or a simple, nutritious bet elegant family meal. This economical meal is convenient to make because the rice and the chicken each take approximately thirty minutes, so if you start them together they are ready together. Ingredients: Four legs chicken 1 1/2 cup water 1 cup Forbidden Rice vegetable of choice olive oil salt Broiled Chicken: Rinse your chicken legs and pat dry. Rub with olive oil and salt. If you would like to use additional seasonings, apply them after cooking or they will burn. Place the chicken skin-side down on a roasting pan. Set in th

Yet Another Garden Update

I should start calling this the Gluten-free Garden Blog. I'm continuing to be amazed at what my garden is producing this year. Last year I waited until the end of September to get any tomatoes - then some pests ate my first ones! This year I got my garden in much earlier, and voila! Tomatoes galore in mid-July. Here is what I harvested today: four lemon cucumbers and all these tomatoes of different varieties. There were Sun Golds, Sweet 100's, some romas (they are coming out very small) and a bloody Butcher (also small). There's also lots of basil and other herbs that are doing well. One of my tomato plants is suffering from blossom-end rot. It's an Opalka tomato plant. I'm planning on putting some lime down to combat it, but it's weird; the blossom-end rot is only happening on 1/2 of this one plant. All my other tomatoes are fine! Not that I'm complaining. How have you handled blossom-end rot or other tomato ailments?