Author Archive
Poblano Peppers Stuffed With Kaniwa, Chorizo and Manchego
June 1st, 2011 at 4:48 pm by Lisa - Gluten Free Foodie
As you know ... I love love love Poblano Peppers! I found a bunch of perfect ones recently while shopping. I couldn’t resist how big and beautiful they were. All I could think of is how wonderful they would be if I cut them and stuffed them with all my favorite ingredients as well – Kañiwa just seemed like the perfect grain to fill the Poblano beautifully and to add great texture. I love Chorizo too but you could leave it out for the vegetarians in your group and it will still be very satisfying. So easy to make I think this will be on my regular dinner party menu … or anytime!
Serves 4, approximately 1 hour to make and bake
4 Poblano peppers - 1 per person
1 package of soft Spanish chorizo, 4 links
1 large yellow onion
2 chopped or crushed garlic cloves
1 cup Zócalo Kañiwa grain1 yellow pepper, grilled (see below for directions to grill)
1 orange pepper, grilled
Manchego cheese 8-10 oz, sliced
Toothpicks to hold the peppers together while baking.
Cook the Kañiwa grain – 1 cup uncooked with 2 ½ cups water. Bring to a boil then simmer with the lid on until the liquid is absorbed and the Kañiwa grain has expanded or popped open. Remove from heat and fluff with fork. Keep covered while cooling, approximately 10 – 15 minutes.
While the Kañiwa is cooking, cut the yellow onion into small pieces. Add the chopped onion to the Kañiwa when it is done cooking. Add the garlic, 1 tsp of Matiz Smoked Sea Salt, ¼ tsp dried Aji Limo and dried Aji Amarillo to the Kañiwa and mix well. 
Remove the casing from the chorizo and section into small pieces or balls. Coat the pan with olive oil and cook on medium heat, approximately 5 minutes on all sides. Set to the side to cool slightly.
Wash the Poblano peppers and dry them. Carefully, make a cut on one side of the Poblano pepper, ¼ inch from the stem across the top and down the middle to make a T. Remove and discard the seeds. Keep the big stem on the top of the pepper. Brush the Poblano pepper with Spanish olive oil and begin to stuff it with at least 1/3 cup of cooked Kaniwa, 4-6 chorizo balls, and slices of Manchego cheese on top. Carefully push the toothpicks across the cut of the pepper to connect the two sides as close as you can. Use as many toothpicks as you can to keep the pepper together. Coat the bottom and sides of a baking dish or cast iron pan. Place all of the stuffed Poblano peppers in the baking pan and cover while baking.Bake in a 425 degree preheated oven for 10 – 15 minutes or until the cheese is melted and the pepper skin soft.
Carefully remove the pan from the oven. Caution when removing the lid, there will be lots of steam from the peppers baking. Remove the peppers with tongs or spatulas and place on the plates. Carefully remove the toothpicks before serving. Top with either Aji Amarillo past and Aji Limo paste or both! Mark my words! Kañiwa is the hot new grain of the year ... move over Quinoa your cousin is taking over! Zocalo Gourmet's Kañiwa grain is up for a sofi Award at the 2011 NASFT this year!
Enjoy!
Lisa
Gluten Free Grilled Chop Chop Salad with Grilled Hamburgers or Chicken
May 28th, 2011 at 9:14 am by Lisa - Gluten Free Foodie
Let the grilling season begin!
Gluten Free Grilled Chop-Chop Salad with Grilled Hamburgers or Chicken
Serves 8 - 10 people
Ingredients to be grilled
1 Poblano pepper
1 red pepper
1 yellow pepper
1 orange pepper
3 young sweet Walla-Walla onions, with stalks
1 large head of broccoli
2 corn on the cob
1 lb hamburger
4 chicken breasts (some people don't like the skin)
2 – 4 large breasts with the bone and skin (more flavor and tender)
Grapeseed oil – great for grilling and has a high burning point
Salad Ingredients
1 medium bunch of radishes
1 medium red/purple onion
1 head of Iceberg lettuce
1 head of Romaine lettuce
Extra Virgin Olive Oil
Balsamic Vinegar
1 lime, freshly juiced and zested
Smoked Sea salt and freshly ground black pepper
Directions
Wash all of the vegetables, leave them whole and do not cut them before grilling.
Completely remove the silk and husks from the corn.
Heat the outdoor grill to medium-high.
Brush all sides of all the vegetables to be grilled – peppers, corn and broccoli, with grapeseed oil. Place the oil coated vegetables on the barbeque grill when it reaches a temp of 250-300 degrees. Let the vegetables cook, with the grill closed, on each side for 5-10 minutes or until you begin to see the black marks appear. Use long tongs to turn the vegetables over. When all sides have black marks the vegetables are done. Place on a cooling rack to cool, 10-15 minutes.
Use grapeseed oil on the chicken, both sides. Season the hamburger and chicken with your favorite seasonings. I like dried Zócalo Gourmet Aji Limo and Aji Amarillo because the flavors are smoky and peppery but not too hot. Grill on both sides. The burgers are ready when the internal temperatures reach 160 degrees. The chicken is ready when the internal temperature reaches 165 degrees. Please take the meat off of the grill and use a thermometer to check the temperature.
Chop the lettuce, red onion, and radishes into small pieces, all approximately ½ inch and put it all into an extra large bowl. When the peppers, broccoli and corn have cooled to the touch, cut and remove all of the stems and seeds from the peppers. Cut into ½ inch pieces and put it into the bowl. Use a knife or tool to remove the kernels of corn and add to the bowl. Chop the broccoli into extra small bits and add to the bowl. Mix well with your hands or salad tongs. Sprinkle approximately 2 tsp. of smoked sea salt, grind some fresh ground pepper and add approximately 3-4 Tbs. of extra virgin olive oil, 1 Tbs. of balsamic vinegar, lime juice and zest. Mix well. Serve on plate, top with meat and enjoy with friends.
I made a little extra and had some leftover the next day. I made sure to put it in a tight sealing container and in the fridge as soon as I plated all the dishes for my guests. I was so happy to have it the next day for lunch! It was just as perfect as the night before and maybe even more flavor because it had a chance to meld. I love love love this Grilled Chop Chop Salad with or without meat! Oh! Maybe Grilled Salmon ... next time!
Have a safe and Happy Grilling Season!
Enjoy!
Lisa
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I love to grill everything and this salad is the perfect blend of cold, crisp to smoky sweet and hot! Grilling the vegetables allows for the sweetness to come out while absorbing the smokiness from the grill. Notice how the vegetables change in texture and color. The aroma of the vegetables grilling and smoking is so intoxicating; you will quickly build an appetite. Enjoy the meat with some Gluten Free Bakehouse bread from Whole Foods Markets or hamburger buns or just put it on top of your salad. Blackhorse BBQ sauce is GF, heart healthy and low in sugar and tastes really great on the burgers. I like the Lighthouse Ranch dressing on top of the meat too, just a little if I don't have time tp make my own.
Serves 8 - 10 people
Ingredients to be grilled
1 Poblano pepper
1 red pepper
1 yellow pepper
1 orange pepper
3 young sweet Walla-Walla onions, with stalks
1 large head of broccoli
2 corn on the cob
1 lb hamburger
4 chicken breasts (some people don't like the skin)
2 – 4 large breasts with the bone and skin (more flavor and tender)
Grapeseed oil – great for grilling and has a high burning point
Salad Ingredients
1 medium bunch of radishes
1 medium red/purple onion
1 head of Iceberg lettuce
1 head of Romaine lettuce
Extra Virgin Olive Oil
Balsamic Vinegar
1 lime, freshly juiced and zested
Smoked Sea salt and freshly ground black pepper
Directions
Wash all of the vegetables, leave them whole and do not cut them before grilling.
Completely remove the silk and husks from the corn.
Heat the outdoor grill to medium-high.
Brush all sides of all the vegetables to be grilled – peppers, corn and broccoli, with grapeseed oil. Place the oil coated vegetables on the barbeque grill when it reaches a temp of 250-300 degrees. Let the vegetables cook, with the grill closed, on each side for 5-10 minutes or until you begin to see the black marks appear. Use long tongs to turn the vegetables over. When all sides have black marks the vegetables are done. Place on a cooling rack to cool, 10-15 minutes.
Use grapeseed oil on the chicken, both sides. Season the hamburger and chicken with your favorite seasonings. I like dried Zócalo Gourmet Aji Limo and Aji Amarillo because the flavors are smoky and peppery but not too hot. Grill on both sides. The burgers are ready when the internal temperatures reach 160 degrees. The chicken is ready when the internal temperature reaches 165 degrees. Please take the meat off of the grill and use a thermometer to check the temperature.
Chop the lettuce, red onion, and radishes into small pieces, all approximately ½ inch and put it all into an extra large bowl. When the peppers, broccoli and corn have cooled to the touch, cut and remove all of the stems and seeds from the peppers. Cut into ½ inch pieces and put it into the bowl. Use a knife or tool to remove the kernels of corn and add to the bowl. Chop the broccoli into extra small bits and add to the bowl. Mix well with your hands or salad tongs. Sprinkle approximately 2 tsp. of smoked sea salt, grind some fresh ground pepper and add approximately 3-4 Tbs. of extra virgin olive oil, 1 Tbs. of balsamic vinegar, lime juice and zest. Mix well. Serve on plate, top with meat and enjoy with friends.
I made a little extra and had some leftover the next day. I made sure to put it in a tight sealing container and in the fridge as soon as I plated all the dishes for my guests. I was so happy to have it the next day for lunch! It was just as perfect as the night before and maybe even more flavor because it had a chance to meld. I love love love this Grilled Chop Chop Salad with or without meat! Oh! Maybe Grilled Salmon ... next time!
Have a safe and Happy Grilling Season!
Enjoy!
Lisa
Grilled Peaches with Dulce de Leche Ice Cream
May 24th, 2011 at 3:56 pm by Lisa - Gluten Free Foodie
This is the perfect summertime treat when the grill is on! The combo of the hot and cold melts the ice cream perfectly. The sweetness of the smoky peach with the Dulce de Leche ice cream – caramel and cream make the treat even more special. You will be making this one all summer long!
Please be sure to double check the label to make sure the ice cream is Gluten Free. Some of my favorites are - Ben and Jerry's Dulce delish aka Dulce de Leche, Haagen-Daz - Dulce de Leche or try some of your local ice cream makers - Mora Ice Cream here on Bainbridge Island, makes their ice cream by hand with natural flavors.
4 peaches or 1 per person
Honey
Grapeseed oil
Cinnamon
Grill it! Make it! Eat it!
Wash the peaches. Cut the peaches into halves and remove the seed. Coat the peaches with Grapeseed oil, drizzle some honey and sprinkle some cinnamon on top of all of the peaches on both sides.
Heat the grill to medium 200-250 degrees.
Put the peaches on the grill for 2-3 minutes per side.
Serve the peaches hot in a dish and top with a heaping scoop of Dulce de Leche ice cream or your favorite flavor, vanilla is good too! Eat!
Non-dairy suggestions - Living Harvest Tempt - Hemp Ice Cream
SoDelicious Coconut Milk - Ice Cream
Try some other Ice Cream flavor combos with the grilled peaches too -
Coconut, Vanilla, Cinnamon, Chocolate, Creme Brulee ... they all sound good to me!
Check the EAT:in tab for more suggestions soon.
So peachy … creamy … hot and cold goodness!
Enjoy!
Lisa
Artisanal Gluten Free Cupcakes – Cookbook Review
May 18th, 2011 at 8:22 am by Lisa - Gluten Free Foodie
This is the Gluten Free cookbook that we have all been waiting for!!! Artisanal Gluten Free Cupcakes by Kelli and Peter Bronski On June 1, 2011 you will be able to buy your copy too! The cookbook is laid out nicely with the first section talking about the Bronskis' "Artisan Gluten Free flour Blend", tools, types of cakes and frostings, filled cakes - I really, really love the filled cakes section! The second section of cookbook is all about baking - classics, fruity, nutty, chocoholic, sweet surprise, old faithfuls. The last section is "extraordinary", inspired by our favorite desserts are so creative and not your typical flavors.
Some of my favorites from these sections that I can't wait to bake are - Lemon Poppyseed, Hazelnutty, all of the chocoholic including - S'mores, Chocolate Mint and Flourless. The one I am just wild about and want to make for someones birthday coming up very soon ... Boston Creme (filled) or maybe I will make Dulce de Leche ... no ...this one! FrenchToast ... oh wait! Tiramisu!
All I can say is that if you love cupcakes as much as I do and are living Gluten Free, then this is the book for you. The recipes are simple, easy to follow and taste absolutely awesome!
I made Very Strawberry Cupcakes because they not only sounded awesome but because it is Spring ... at least the calendar says it is and the strawberries are arriving in great big bundles. I just had to do it! I'm glad I did! Not only are the strawberries in the cake but in the frosting too! The texture of these cupcakes are a bit more like a muffin so you can enjoy some without the frosting and less guilt but when you are in celebration mode ... frosting! They are true to their name ...
Very Strawberry Cupcakes. I even did a test and put them in the freezer and fridge to see how they would last. Both were awesome and maybe the freezer option actually a bit better! It's kind of refreshing to enjoy them when they are cold or chilled! Try it!
This is the second cookbook for the husband and wife team of Kelli and Peter Bronski. Their first book, Artisanal Gluten Free Cooking, 2009. The seasoned Bronskis' spent months perfecting their Artisan Flour blend to make the cupcakes. The other really great thing, they give you substitutions if you can't have things like corn, sorghum flour or potato flour. The tips and tricks for decorating are really nice to have when this is all new to you. The back section of the book is perfect for Gluten Free Foodies who need to make egg free, dairy free and vegan adjustments as well. This is a perfect book as a gift to the new Gluten Free Foodie and baker in your life!
It's Gluten Free Cupcake time...
Enjoy!
Lisa
Grilled Aji Amarillo Shrimp with Garlic Lime Sauce
May 17th, 2011 at 6:13 pm by Lisa - Gluten Free Foodie
Tan fácil y tan bueno!
I just had to make this today! I really wanted the taste of summer or of far away places. No time for travels and who knows what the weather is going to do today?
No worries because this was grilled inside on a grill pan on my stove. I used the flavors of Peru - dried Aji Amarillo.
Grilled Aji Amarillo Shrimp with Garlic and Lime Sauce
serves 2 hungry people, maybe 3 or 4 people who ate too much before dinner ...Marinade
1 Tbs. Zócalo Aji Amarillo
2-3 garlic cloves, chopped
1/4 cup Spanish Olive oil
1 lb of shrimp or prawns
Ingredients to add to the marinade to cook the shrimp.
1 lime, juiced
1 - 2 Tbs. coconut oil
Rinse, clean and de-vein the shrimp or prawn, keeping the tail on for flavor.
Put the shrimp into a large freezer sealing bag with the dried Zócalo Aji Amarillo , chopped garlic and Spanish olive oil. Put into the refrigerator for at least one hour to marinate.
Heat your grill pan to medium high on your stove and add the coconut oil to the pan.
When the pan is hot, carefully add the shrimp, using tongs. Place as many shrimp on the pan as can fit without crowding the pan too much. As soon as you see the underside turn pink, turn the shrimp over using the tongs. When the shrimp turns completely pink take off of the grill. Add the remainder of the shrimp and grill completely. The approximate time to cook the shrimp is 1-3 minutes.
Keep the shrimp warm in another pan to the side of the stove and put a cover on it. Pour the marinade into the grill pan and cook it down, approximately 1-2 minutes. Pour the sauce over the shrimp and serve warm.
Serve the Grilled Aji Amarillo Shrimp with Garlic and Lime Sauce on top of brown rice, and a salad or your favorite vegetables.
Enjoy!
Disfrutar!
Lisa
glutenfreefoodie@gmail.com
Willie Green’s Organic Farm – Open House
May 16th, 2011 at 1:37 pm by Lisa - Gluten Free Foodie
Willie Green's Organic Farm in Monroe, WA does it all! The farm stretches out over 60 acres growing its famous salad mix, as well as 60-70 varieties of berries and produce. You can savor these locally grown organic treasures in local restaurants, CSA program and farmers markets throughout the Seattle area. Willie Green's was started in 1986 by former chef Jeff Miller, when he was on his search to find the best produce to serve to his customers.
The Willie Green's Summer CSA program is June 13 - October 2 and offers flex programs for 4 weeks. The greatest thing is that you can sign up online at WillieGreens.org . When you go online you can also see what is offered in each of the 3 sizes - small, medium, large - to fit your family's needs. Each weekly CSA delivered includes recipes and tips to prepare your 100% locally grown fruits and vegetables. Please go to the website for more info and to sign up for the newsletter. They are also on Facebook and Twitter.
The other exciting news!! You can now go to The Fields at Willie Green's Farm to celebrate your special events! Are you planning a Wedding, Anniversary or Big Birthday soon? Can you imagine how romantic it would be on your special day to share it on a local farm?! Picture sharing the view with up to 200 guests from your table under the Raj Tent, the sound in the distance of the two ponds trickling nearby and the taste of the meal prepared fresh from the farm! Chef Dalis Chea and his team from Herban Feasts cater the special events at The Fields.
Well I have saved the best news for last!
You don't have to dream anymore you can go experience
what it would be like to have an event
at The Fields ...
Open House at The Fields at Willie Green's
19501 Tualco Road, Monroe, WA 98272
June 5, 2011, 1PM - 4PM
you are invited to join Jeff Miller for a day on the farm
to experience The Fields event space
and sample the new "picnic on the farm" and pig roast!
Experience life on the farm and all there is to celebrate while you
swing to some swanky music and enjoy some
of the farm lovers specialties from the catered menu
prepared by Chef Dalis Chea of Herban Feast.
Please RSVP to this event
or call 425.485.4128
by May 30th.
See you on the dance floor...
can't wait to enjoy the fresh farm food!
Lisa
Gluten Free Fair – Whole Foods Market
May 13th, 2011 at 5:54 pm by Lisa - Gluten Free Foodie
Whole Foods Market has events planned all month to learn more about living Gluten Free, just in time for Celiac Awareness month.
Go to the Whole Foods Market website to find a store near you and be sure to look at the store's website and calendar of events. Each store is different and you can usually find a cooking class, store tour or something fun to learn about living healthy and Gluten Free.
Here are just a few events to check out ...
Whole Foods Market in Redmond, WA will be having a Gluten Free Fair on Sunday, May 15, 2011 from 11 AM - 2 PM.
Join us for some great gluten-free treats and stay for our gluten-free BBQ ($5). Meet a local naturopathic doctor who specializes in holistic health and wellness. No need to RSVP -- just come on over!
If you are in the Portland, Oregon area - the Pearl (downtown) Whole Foods Market is having a
Gluten Free Store Tour - Friday, May 20th - 11AM Free
If you want to learn about the Gluten Free products offered this store this is the tour for you! Emilia Biavaschi, Healthy Eating Specialist for Whole Foods, will show you all you need to know about eating a well balanced Gluten Free diet. Go hungry because you will try some samples along the way. You will even get a reusable green bag and a special Gluten Free product to take home. Space is limited so hurry up already and sign up via email - emilia.biavaschi@wholefoods.com.
Sunday, May 22nd - Gluten Free For Me: A Celebration, Part 2! 2-5pm Free
Whole Foods Market, Tanasbourne 19440 NW Cornell Rd. Hillsboro, Or. 97124
Join us for this unique event that will be fun for one and all!
We’ll have plenty of resources on hand to celebrate your Gluten-Free lifestyle.
- Goodie bags for the 1st 100 customers who attend
- Gluten Free Vendors with product Samples
- Hands-on cooking demonstration
- Presentations surrounding Gluten-Free topics
- Live music
- Activities for kids
Check out the store blog for more info about living Gluten Free.
Celebrate Celiac Awareness Month and please share this posting with someone you care about.
Have fun!
Lisa
glutenfreefoodie@gmail.com
Gluten Free Awareness Night and Gluten Free Menu Update – at Safeco Field
May 9th, 2011 at 7:10 pm by Lisa - Gluten Free Foodie
Here is the menu that we have for
The Natural (located at Section 133)
at Safeco Field for the 2011 Season.
This is the official list from the Mariners and Safeco.
Gluten Free Mariner Dog
Gluten Free Turkey, Bacon, Swiss & Avocado Sandwich
Gluten Free Vegan Soup - Soup will rotate.
Gluten Free Hummus Platter
Gluten Free Snacks - Variety
Veggie Burger
Veggie Dog
Fruit Smoothies
Naked Juice
Cascade Ice
Water
Redbridge Beer
Redbridge Beer is also sold at the following locations - Good Hops 136, 185, 248, 330.
Don't forget to put this game, Celiac Awareness Night into your calendar now ...
you know how busy the summer gets!
In the meantime, enjoy the GLUTEN FREE FOOD at Safeco Field!
Go Mariners!
Lisa
Thrilled To Be Blogger For A Day – Celiac Awareness Month
May 8th, 2011 at 10:41 am by Lisa - Gluten Free Foodie
NFCA has an excellent newsletter to keep us in touch with new health information, statistics and governmental policies that are important to all of us living with Celiac Disease. NFCA was formed as a national 501(c)(3) not-for-profit organization to raise awareness of Celiac Disease among the general public and the health care community, and to facilitate research to better understand the causes, mechanisms, and treatment of Celiac Disease. The main goal is to improve the quality of life for those who have Celiac Disease. The foundation was founded by Alice Blast in 2003.
Bravo! to NFCA for all of their hard work and information that they provide us year after year!
Be sure to sign up for the newsletter and to check out the other bloggers this month on the
"Blogger A Day" section.
Please share this with someone you care about ...
Take care,
Lisa
1 in 133 – It’s a Big GLUTEN FREE Deal!
May 4th, 2011 at 9:53 am by Lisa - Gluten Free Foodie
Updates - May 5, 2011
Gluten Free Protests Delayed Gluten Free Label Standard - ABC NEWS
Make sure that you sign the petition and send a letter to the FDA.
More updates to follow soon ...
Today is the Day in Washington D.C.
Day's Events:
11:00 a.m - 4:30 - Cake Building (all are welcome)
We are developing opportunities to brief staffers on Capitol Hill and meet with individual Congressional Representatives - watch for details.
5 p.m. - 8:30 - VIP Reception (donors & invited guests)
With distinguished speakers, including Dr. Alessio Fasano
Finger Foods by chef extraordinaire Aaron Flores and local restaurants serving gluten-free menu items
(Everyone is welcome, donations kindly requested. Please RSVP to Info@1in133.org First 300 attendees receive a "swag bag" full of gluten-free magazines and goodies provided by our sponsors)
All Day - Individuals are encouraged to make appointments with their Representative and Senators to discuss the need for gluten-free labeling standards. Not sure how to do this? See "Coming to the Summit".
Go to - 1in133 for more info and to see updated photos throughout the day.
Lisa
glutenfreefoodie@gmail.com
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Gluten Free Protests Delayed Gluten Free Label Standard - ABC NEWS
Make sure that you sign the petition and send a letter to the FDA.
More updates to follow soon ...
Today is the Day in Washington D.C.
Day's Events:
11:00 a.m - 4:30 - Cake Building (all are welcome)
We are developing opportunities to brief staffers on Capitol Hill and meet with individual Congressional Representatives - watch for details.
5 p.m. - 8:30 - VIP Reception (donors & invited guests)
With distinguished speakers, including Dr. Alessio Fasano
Finger Foods by chef extraordinaire Aaron Flores and local restaurants serving gluten-free menu items
(Everyone is welcome, donations kindly requested. Please RSVP to Info@1in133.org First 300 attendees receive a "swag bag" full of gluten-free magazines and goodies provided by our sponsors)
All Day - Individuals are encouraged to make appointments with their Representative and Senators to discuss the need for gluten-free labeling standards. Not sure how to do this? See "Coming to the Summit".
Go to - 1in133 for more info and to see updated photos throughout the day.
Lisa
glutenfreefoodie@gmail.com
