Gluten Free Foodies

Celebrate the foods that you can eat!

Spanish Huevo Sandwiches

January 6th, 2013 at 11:46 am by Lisa - Gluten Free Foodie
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Nothing like a lazy Sunday morning listening to Pink Martini while lingering over the newspaper online and sipping coffee.  All that excitement sure does get my appetite going.  
Thank goodness I bought some Gluten Free Spanish Rolls 
from my new favorite dedicated Gluten Free bakery in the Pike Place Market

Tonyia makes the best Gluten Free Spanish Rolls 
soft lovely air pockets full of Manchego cheese, peppers, paprika and thyme!


Spanish Huevo (Egg) Sandwiches

You will need 1 egg and a Spanish roll per sandwich.
I use olive oil for the pan and the egg ring.
Butter or Earth Balance non-dairy, non-soy buttery spread for the rolls.

Tools
at least one non stick egg ring 
silicone spatula
small sharp knife with a point
small plate to the side
heat safe gloves

Cut the rolls in half and smear the buttery spread on both pieces. 
Heat a non stick pan and drizzle approximately 2 Tbs of olive oil on the pan.  

Use your fingers to spread some olive oil on the inside and bottom 
of the ring even if the ring is non-stick.

Place the ring in the pan and let them both heat for 1-2 minutes.
Crack an egg into the ring. 
Add a pinch of smoked sea salt and the dried aji peppers.
Be sure to wash your hands after using the peppers.

Now here is where you have to make a decision ... 
ooey gooey sandwich aka yolk not broken
or 
not gooey.

If not gooey, use a pointy knife to cut through the yolk.
Let the egg cook for 1 minute.

When you see the egg cook or turning white and rise to the top of the ring, 
slide a silicone spatula under the egg and ring.

Hold the handle of the ring with a heat safe glove and place
 all of it on the dish to the side.

Use the knife
 to loosen the egg from the ring. 
Remove the ring while keeping the egg on the spatula. 


Gently turn the egg over while placing the egg back into the pan to cook the other side.

Place the rolls buttery side down, onto the pan to heat up while the egg continues to cook 1-2 minutes.
Remove the bottom of the roll, place it on a plate, add the egg onto the roll and then the top.



If you have Spanish Chorizo and want to make this a heartier sandwich by all means go for it! 

Happy Three Kings Day! 


Salud!
Lisa 

Coffee and … "Really Awesome Gluten Free Bakery Treats"!

January 4th, 2013 at 8:42 pm by Lisa - Gluten Free Foodie
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I met the most amazing family today! 
Tonyia Smith owner, executive pastry chef and her cousins Jerry Jones and Dedrick Hairston at 
Coffee and Specialty Bakery - 1500 Western Ave in the Pike Place Market! 
The name is actually a fun family story ... Tonyia's grandfather used to go into this cafe in Chicago and everyone at the cafe would order ... coffee and ... 
he used to talk to his family about this place and it just stuck with them.  
So the real insiders name is 

Coffee and ... you fill in the blank ...

My fill in the blank is ...
 Awesome Illy espresso Coffee with awesome Gluten Free Cinnamon rolls, baguettes, madeleines, amaretto cookies, brownies and sandwiches that are different every day of the week!  

I have to say that after talking to Toniya, she really has a passion for making delicious Gluten Free baked goods and sandwiches.  She went to Seattle Culinary Academy where she studied specialty breads and desserts.  She had a project that was for Gluten Free baked goods.  She researched, studied, tried some recipes and got a good grade for the project.  After she graduated she realized she was not satisfied and wanted more.  She had a conversation with her mother about her project and baking Gluten Free. Her mother works in the medical industry and explained to Tonyia about Celiac Disease and that there is no cure only a prescribed life long strict Gluten Free diet.  
Tonyia got in the kitchen and started pouring her heart into her Gluten Free baked goods!
From that point on Tonyia knew that she had to make some delicious Gluten Free baked goods that were like traditional bakery treats! 

I can tell you that Tonyia loves what she is doing! You can taste the love that she pours into her food.
Although she is not Gluten Free she has met numerous people including her business mentor, Bernard and his family are Gluten Free.  It was by a serendipitous event that Tonyia and Bernard met when she was in the midst of setting up her new business.  Her bakery has been open since June 2012.








The bakery also offers sandwhiches that are daily specials. 
Today I had a Po'boy Sandwich NW Style - Shrimp coated in a flavorful, yet light GF breading, slaw that was the perfect blend of creaminess, crunchy, sweet and tart all on a freshly made baguette!  

Coffee and Specialty Bakery is open 
Monday - Friday 8 AM - 6 PM
Saturday 10 AM - 4 PM
Sunday CLOSED

Please follow them on Facebook
Coffee and A Specialty Bakery 




I know that you will love this bakery like I do...
another great reason to go to Seattle's Pike Place Market! 
Tonyia ... save me a Gluten Free Cinnamon Roll! 

Please tell Tonyia that you heard about them from this post on the 
Gluten Free Foodies blog! 

Salud!
Lisa

Gluten Free Cinnamon Raisin and Eggnog French Toast

December 26th, 2012 at 9:47 am by Lisa - Gluten Free Foodie
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Oh my goodness!
I went to make breakfast this morning and realized with all the Christmas baking I am out of eggs!
No worries, I am going to make
Gluten Free Cinnamon Raisin French Toast with Eggnog!
Well just think about it, Eggnog is made with all the ingredients that you need to make French Toast right?!?! Eggs, cream, cinnamon, nutmeg and spices. So I tried it and it was perfect!
The best part is that on Christmas Eve I received a very sweet gift from
THANK YOU! 
It was a trio of their new certified Gluten Free breads that they
started baking in a dedicated Gluten Free facility in Seattle.
Seeded Cinnamon Raisin
Sunny Seeded White 
Super Seeded Multi-Grain
The breads are GF, DF, SF, NF and Kosher.
I really like the new colorful packaging.  The breads are sold in a 2 layer bag.
The inner oxygen-free packaging allows the Gluten Free bread
to stay fresh for weeks, if your family doesn't eat it all first!
This recipe is so easy.
Heat the pan to medium high.
Coat the pan with 1 tablespoon of butter.
In a wide dish, pour approximately 1/4 cup of Eggnog - the real stuff made with eggs and dairy.
Place the slices of GF Cinnamon bread in the bowl and allow
the bread to soak it up on both sides.
Carefully place the Eggnoggy bread in the pan.
Reduce the heat to low.
Cook each side for approximately 2-3 minutes.
Serve warm with butter and maple syrup!
Sometimes you just need to use your noggin' to get things done in the kitchen ... literally! 
Salud!
Lisa 
GLUTEN FREE FOODIES for event and lifestyle info!

Merry Christmas 2012

December 25th, 2012 at 11:42 am by Lisa - Gluten Free Foodie
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I wanted to take this time to reflect on the many gifts that I receive throughout the year. 
The gift that shines the most for me is the opportunity to connect with you in person or online. 
I am thankful and grateful for the people that come into my life regardless if it is for a brief moment,      a day, a few weeks or years. I love nothing more than celebrating and talking about the essence of what connects us - GLUTEN FREE FOOD.

I love creating healthy Gluten Free food that nourishes us and brings us all to the table. 
 It brings me such joy when I create something that brings a smile on your face.  
I love making Gluten Free food that exceeds my expectations.
 I get so excited when I see your feedback and comments about what you are doing in your kitchens. 
It bonds us regardless of the miles that separate us.

I honor what we all bring to the table -
 our traditions, flavors, recipes and warmth to every day meals or special occasions. 
One of my favorite traditions at the dinner table is lighting candles.  
Whenever I light a candle I always think of someone special.
My candles are lit for us today to honor our connection and making life more robust. 
My candles are also lit today to give thanks.
 I am thankful for the motivation that you give me to seek the knowledge about 
Celiac Disease and better ways to create food that is healthier for us. 
I embrace learning about new foods and lifestyles from around the world. 
My hope is to continue my journey to share all that I learn in many new and exciting ways.   

May this holiday seasons bring you the sweet and savory bites that you crave.  
My greatest wish for you is that you have the joy in your heart that you desire.

I celebrate peace, love, and all of us from around the world this holiday season.


God jul
Bon Nadal 
Feliz Natal
Buon Natale 
Sretan Božić
 Joyeux Noël
 Nollaig Shona 
Veselé Vánoce
ວັນຄຣິດສະມາດ 
¡Feliz Navidad!
Nadolig Llawen 
เมอร์รี่คริสต์มาส
Feliĉa Kristnasko
メリークリスマス
Maligayang Pasko 
Geseënde Kersfees 
Frohe Weihnachten
Gelukkig kerstfeest 
Καλά Χριστούγεννα
Շնորհավոր Սուրբ Ծնունդ:
Eguberri
圣诞节快乐 
Merry Christmas




Salud!
Lisa 

Blueberry and Preserved Lemon Syrup Waffles – Gluten Free, Dairy Free

December 23rd, 2012 at 1:55 pm by Lisa - Gluten Free Foodie
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 Nothing beats a lazy morning hanging out with your family and friends drinking
 unlimited cups of hot coffee and enjoying
 Blueberry and Preserved Lemon Syrup Waffles - GF and DF!

Come close and I will share my secret with you ...


One of my absolute favorite things  - Morris Kitchen - Preserved Lemon Syrup.
They make a variety of syrups that I absolutely love love love.  
I must admit, I have only tried the Preserved Lemon and the *Ginger.  
I'm really excited to try the *Spiced Apple soon! 
I am hooked! 
I find myself thinking of all sorts of ways that I can use this amazing syrup.  
So today this was the perfect secret answer in place of sugar.
*Please note any of these syrups would be wonderful with this recipe.

I found the syrups via Kaufmann- Mercantile, an online store that has it all! 
If you are one of those people with a strong desire for well designed 
 products for yourself, your home or kitchen then you must check them out.
  
If they sound familiar, they made my 



So you want the recipe? 
Here we go ...

Oh by the way, I made it dairy free and trust me you don't miss it. 
If you can have dairy by all means, go for it - add butter instead! 

Wet Ingredients

2 large eggs
1 tsp GF vanilla 
1 Tbs maple syrup
2 Tbs Morris-Kitchen Preserved Lemon Syrup + more for on top!
1 3/4 cup Coconut Milk - SoDelicious, unsweetened - room temperature
1 cup frozen blueberries - set aside and allow to come to room temp

approximately 2-3 Tbs for the waffle iron Organic Coconut Spread - Earth Balance 

Dry Ingredients

2 pinches of sea salt
1 1/2 tsp GF baking powder
1/2 tsp cinnamon

In a medium bowl, add the eggs, vanilla, maple syrup, lemon syrup.

Slowly add the Trovato flour a large spoonful at a time.  Mix well with a large silicone flat spoon.
Add some of the coconut milk and then more of the flour, until both are completely added.

Add the cinnamon, baking powder and sea salt and mix well.

Please note that there may be some lumps and that is ok. 

Let the batter sit and meld for 10 minutes while you heat up your waffle iron.

I like to place my waffle iron on a heat safe board.  
Add some of the Organic Coconut Spread to the bottom of the waffle iron 
and close it while it is heating.

Set the heat to medium.

Once the 10 minutes has passed, gently incorporate the blueberries by folding them into the batter.

Use a medium scoop to place the batter onto the waffle iron.  
Cook according to your waffle iron settings. 

This recipe makes 6 large round waffles. 

Serve with non-dairy buttery spread and Preserved Lemon Syrup 
and/or Maple Syrup for a lovely combination!

If you want to make extra to freeze, cook the waffles just under so that when you put them in the toaster they will be perfectly toasty.  Make sure the waffles are completely cooled on a rack to prevent moisture build up, aka ice crystals. I put the waffles in a large freezer bag. I use a sharpie to mark GF DF Blueberry Preserved Lemon Syrup and date I made them on the outside of the bag.  I have a defrost setting on my toaster, I use defrost setting once. Then I set it to medium to toast the waffles! If you do not have a defrost setting, take the waffles out of the freezer bag and place on a rack for 3-5 minutes while you make your coffee or tea.

** I used the GF Maninis Trovato flour - Pasta Mix because it is a lighter flour mix.  It is a great mix when you need to make recipes that are light and fluffy. I love love love Maninis Gluten Free Products and am thankful for them sharing their products with me! 



Salud! y Feliz Navidad!
Lisa 



Andaluca You Had Me At … GLUTEN FREE MENU

December 19th, 2012 at 2:03 pm by Lisa - Gluten Free Foodie
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 OH! Chef Sarah Lorenzen, Executive Chef at Andaluca
Mayflower Park Hotel and Oliver's Lounge
Bravo! Bravo! Bravo! 
This night will go down in my history book, as one of my best meals and favorite places!



I recently met Chef Sarah and
Stacia Williams, Director of Marketing and Communication - Mayflower Park Hotel.
I had a chance to walk around the hotel with Stacia to take in the beautiful holiday decorations.  It was so fun to see the twinkling lights in Oliver's Lounge as the guests gathered to enjoy their special holiday hot toddies and specialty beverages.

Stacia and I walked next door to meet Executive Chef Sarah Lorenzen.
It was so nice to sit down and have a chat with Chef Sarah and
to get to know her food story and how the Gluten Free menu came to be.

Sarah told me as a child growing up in San Francisco, CA, her passion for gardening and cooking began around, age of 11.  She used to cook dinner for the family when her mother went back to work full time.  Sarah also told me that she had food allergies to eggs and dairy as a child. She eventually outgrew them when she became an adult.  She remembers how hard it was as a child to find the easy foods she could eat.  Sarah said her mother's  "carob s'mores were just not as special as all the other kids thought they were."  She learned how to cook, bake and realized her dream was to become a chef and so she went to culinary school after high school.



She met Chef Wayne Johnson, (formerly of Andaluca) at Parc 55 Hotel in San Francisco as an apprentice.  When Chef Wayne moved to Seattle to work for Andaluca, he hired Sarah a year later to join the culinary team. Sarah moved up to Seattle to join the Andaluca team 13 years ago.  Sarah says she has enjoyed working many positions within the company over the years.  Now that she is Executive Chef, as of a year ago, it really has been a dream come true.

Chef Sarah creates all of the menus for the restaurants and food services including catering and room service.  Some employees, including Stacia, shared their Gluten Intolerance and food allergies with the culinary staff in the past few years.  Since Gluten Free food is one of their most requested items, they decided to create a separate Gluten Free menu to assist the guests and service staff by giving a
 printed menu free of guessing and gluten.


I can't tell you the last time I have been so excited to be at an exquisite restaurant, holding a menu that had more choices than just salads.  This Gluten Free meal at Andaluca was by far
the best meal I have had in a long time.

So you can imagine how thrilled I was when I found out that you can have a meeting, special event or wedding at the hotel and Chef Sarah's kitchen can create the perfect Gluten Free or specific allergy free catering menu for you.

One of the best things about staying at the Mayflower Park Hotel is their room service menu!  Just imagine a full day of shopping or playing tourist with your friends or family. Going back to your room and kicking back while you ponder the menu and decide which Gluten Free menu items, from Andaluca, you want delivered to your room!

That just sounds so decadent and divine to me!

Of course if you would rather go down to Andaluca, for breakfast or dinner, it is a lovely romantic restaurant with warm colorful decor and intimate seating.

Chef Sarah said that the majority of their menu with its Spanish influence was already Gluten Free.  She learned more about Gluten Free ingredients over the years and how to prevent cross-contamination.
Guests at the restaurant request a variety of changes due to their food allergies including shellfish, dairy and nuts.  She says her kitchen is meticulous about cleaning after the preparation of each meal.  Some of her staff has food allergies, so they have a first hand knowledge as to the importance of providing a safe dining experience.

I must say that everyone that I met at the restaurant was so professional and courteous.  The minute I walked in the door they ask me if I would like the Gluten Free menu.  
I love love love holding my own special Gluten Free menu with so many delicious choices 
and that it is hard to decide! 

Let's just say, I couldn't decided so I tried just about everything 
and I am about to share all of the delectable details with you.


The meal started with a small tapas of Marinated Olives - kalmata, oil cured, Sicilian.
I never realize how much I love olives! I was so distracted, I enjoyed them without taking a picture.  
Apologies...but Wow!

Pictured above is the 
Roasted Mussels - baby tomatoes, lemon wedges, sizzling in white wine lemon butter with rosemary
Oh my! I have never had muscles like this! I love muscles but these were simply scrumptious.  The piquant seasoning from the acidy roasted lemon and tomatoes was perfect compliment to the sea salted muscles.  A bountiful portion to share, served steamy hot! 

The very top picture is - Black Peppered Seared Scallops - vanilla brine, cilantro-lime vinaigrette, grapefruit, micro greens, fennel
One word ... luscious! I love scallops and these were absolutely lusciously prepared and seasoned! 


Mini Crab Tower - crab, avocado, palm hearts, gazpacho salsa
The perfectly light amuse bouche, creamy and crunchy cool textures combine to make one large bite or 2 smaller ones to share. 

Pickled Beet Salad - baby spinach, roasted pickled beets, goat cheese, spicy candied walnuts.
Not pictured, apologies again but there was so much food! 
This is an excellent salad with all of the flavors of Fall. The beets were amazing! I want Chef Sarah to make me a great big jar of them so I can buy them enjoy them at home! I love the combination of the  sweet beets, spicy walnuts and with the creamy tart goat cheese.  I will have to try this in my kitchen! 


Now I will just take a moment and say my favorite word...
Paella.
 Now is changing to my two favorite words 
Andaluca Paella - prawns, clams, chicken, chorizo, arborio rice, harissa butter, saffron broth

Please put this on the top of your must enjoy list!
Served as a generous portion in a traditional Paella pan to share. 
The rice is cooked perfectly creamy and spiced with the harissa butter, saffron and chorizo slices. The seafood has that wonderful grilled outdoor flavor that makes this so authentic!



Fig and Chorizo Stuffed Pork Chop - sweet potato polenta cake, kale, toasted almonds, saffron ginger served with a demi glace

Warm flavorful Fall all wrapped up in a pork chop! Chef Sarah has mastered this wonderful combination of Fig, Chorizo and Pork. 




Pan Roasted Chicken Breast - idiazabal mashed potatoes, roasted carrots, castelvetrano olives and preserved lemon pan sauce

Honest to goodness comfort food! The best idiazabal mashed potatoes and moist roasted chicken! 
I love the combination of the salty olives with the slightly sweet carrots.  
It just tastes like home, when you are away from home!



Liquid Chocolate Cake - hazelnut gelato, espresso syrup 
Heavenly creaminess when hot meets cold and melds of all the flavors together to bring out the best of chocolate, hazelnut and espresso that made me very, very happy! 


I want to take this time to say thank you to Chef Sarah and Stacia.  I had such a great time meeting and laughing with them as we chatted about our favorite subject - Gluten Free food! 
I can't wait to go back and stay at the Mayflower Hotel for a romantic dinner at Andaluca and order Gluten Free room service so that I can have breakfast in bed! 

There is complimentary valet parking for Andaluca Restaruant guests.  

Maybe Santa will bring you a special gift certificate if you put it on your wish list!

Check out the Mayflower Park Hotel for special packages through the holidays,
 including New Year's Eve! 


Salud! 
Lisa 

Gingery Sweet Potato Yum!

December 8th, 2012 at 12:43 pm by Lisa - Gluten Free Foodie
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Gingery Sweet Potato Yum! 
my new love...

I love nothing more than a warm breakfast on a cold morning.  Sometimes I just want something different than eggs. Usually what comes to mind is GF oatmeal but I am one of those that unfortunately can not eat oats even certified Gluten Free oats.  


So I decided to give my morning sweet potato an extra sweet and savory kick!
I love love love Morris Kitchen - Ginger Syrup 
from 



Gingery Sweet Potato Yum!

This mornings treat is so easy to make.
I pre-heated my oven to 400 degrees.
I washed my Organic Sweet Potato and cut 3-4 slits in it 
approximately 1 inch wide, to allow for the steam to release.

I drizzled a little olive oil the bottom of the pot, put the sweet potato in my 
and added a little more olive oil on top of the sweet potato. 

The olive oil helps the sweet potato stay moist and not burn. 
I let it cook in the oven with the lid on 
for 45-50 minutes for my medium size sweet potato.
Please adjust time for the size of your sweet potato.

This was the perfect amount of time to go to my mat and do some gentle yoga.

Carefully remove the Dutch Oven and remove the lid.  
There will be steam so please be careful.
The sweet potato is done when the skin easily slides off with the push of an edge of a spoon.
Slide the skin down and use a large spoon or a spring spoon to scoop out the sweet potato.

Use your favorite bowl.  
This is yummy, comforting bowl food to hold in your hands!

Scoop out approximately 2 tsp and allow it to melt.
Top with your favorite nuts - I love cashews and almonds.

Now here is the best part,
bring your all of your senses together as you do this ....

Notice the beautiful bright orange color of the sweet potato,
 and the textures of the nuts with the tender potato as the buttery spread melts. 
Put your hand around the bowl and feel the warmth as you
 drizzle a little of the Ginger Syrup on top.  
Take a deep breath and inhale the aroma of all of the flavors collide! 

ooohh...

Grab a spoon and dive in! 

Just a little drizzle of the Ginger Syrup goes a long way.  
So much flavor and not to sweet, perfectly complimenting the salty nuts.
I haven't tried the Spiced Apple but I am sure I would love it 
as I do with  Ginger and  Preserved Lemon.   



I hope you love this lovely little bowl of 
Gingery Sweet Potato Yum as I do!
It is so easy to make and warms you up.  
This is not only Gluten Free but Vegan too!


Salud!
Lisa

Gluten Free Turkey Bacon Turnover with Balsamic Onion Jam

November 28th, 2012 at 1:57 pm by Lisa - Gluten Free Foodie
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Well today turned out to be a great day! 
The doorbell rang and I had an unexpected visitor.  
When I opened the door I was so glad to see him, big hugs followed with ...

"I'm hungry ... what do you have to eat!" 

I had to laugh because he knows me so well.
I love nothing more than standing around the kitchen 
 baking or cooking something deliciously Gluten Free,
 while catching up with friends!
So thank goodness I had a few ingredients in the refrigerator to whip something up! 
Gluten Free savory seasoned dough 
roasted turkey, 
bacon 
and 
balsamic sweet onion jam!

I said to him, how about a 
Savory Meaty Turkey Bacon Turnover?!
The reply came out quicker than I could turn on the oven...
YES PLEASE!

Pre-heat the oven to 400 degrees.  
So we chatted while I rolled out the dough on my pastry board.
Use a GF floured rolling pin to roll the dough out to approximately 1/4 inch.
I used a ruffled edge pastry cutter to cut the dough into a square.  
The size depends on the appetite of the guest.




Place the GF dough on a parchment paper and on a baking sheet.
Begin to fill the one side of the dough with the turkey (you could use chicken too), 
top with the balsamic onion jam.
Be sure to leave approximately 3/4-1 inch around the sides to allow for sealing.



Add the cooked, crumbled bacon.


Make an egg wash and brush it around the inside edge of the dough.
Gently fold the empty side of the dough over the ingredients 
and press lightly with a fork to seal the edges.

Add a little milk or cream to the egg which will allow for the browning.
Sprinkle the top with Matiz Smoked Sea Salt
Bake for 15-20 minutes.
Keep and eye on it and turn the pan for even browning.

Serve with fresh homemade guacamole seasoned with chili peppers 
for an extra kick to compliment the sweet onion jam.

Speaking of the sweet onion jam, 
I use Braswell's and it is made with Balsamic and Sweet Vidalia Onions.
It is an amazing jam to have in your kitchen.  
It is the perfect answer to give just about anything a 
perfectly savory sweet flavor on sandwiches, burgers, Gluten Free crackers and cheese! 
Besides it comes in the beautiful European reusable glass! 
This makes a great hostess gift paired with a variety of cheeses, hearty Gluten Free crackers and Wine!



I love love love Braswell's



Let's get down to the Gluten Free dough!
The Maninis Gluten Free Multiuso flour is 
my favorite Gluten Free flour mix that I must always have in my Gluten Free kitchen! 


2 1/4 cups Maninis Gluten Free Multiuso Flour + a little extra for kneading
1/2 cup cold butter, unsalted or Earth Balance Non-Dairy Soy Free GF
1/2 cup palm shortening 
1/2 tsp apple cider vinegar 
1/4 cup ice cold water 
1 tsp thyme 
1 tsp Italian seasoning 
1 tsp celery seed
2 pinches of sea salt

Mix all of the ingredients together in the food processor. 
Place the dough on a floured pastry board. 
 Knead the dough into a disc shape. 
 Place the dough into a self sealing bag and chill for at least 1 hour.

You can make so many different things with this dough.
Make it savory or sweet.
Add some imagination and your favorite ingredients to the dough or inside as a filling!





So good to see my handsome young friend! 
I especially loved the look on his face when he took the first bite! 
Priceless ...

Salud!
Lisa 



Gluten Free Turkey Pot Pie

November 26th, 2012 at 7:05 pm by Lisa - Gluten Free Foodie
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So are you still trying to figure out what to do with the leftover turkey?
Well, I must admit that I made the turkey this year just so I could make leftovers!
This idea of Gluten Free Turkey Pot Pie came to me when the rain was pouring buckets last week.  I thought that we were all in need of some major comfort food. Gluten Free Turkey Pot Pie popped in my head because I was going to have all the important ingredients leftover from Thanksgiving.
Gluten Free Pot Pie Crust Ingredients 2 1/4 cups Maninis Gluten Free Multiuso Flour + a little extra for kneading 1/2 cup cold butter, unsalted 1/2 cup palm shortening 1/2 tsp apple cider vinegar 1/4 cup ice cold water 1 tsp thyme 1 tsp Italian seasoning 1 tsp celery seed Mix all of the ingredients together in the food processor. Place the dough on a floured pastry board. Knead the dough into a disc shape. Place the dough into a self sealing bag and chill for at least 1 hour.
Gluten Free Turkey Pot Pie Filling
Garlic Yukon Gold Mashed Potatoes, homemade
Organic Farmers Blend Vegetables - Frozen - corn, peas, carrots, green beans
Roasted Turkey - mix of white and dark meat
Organic Cream of Celery Condensed Soup by Pacific FoodsPre-heat the oven to 400 degrees Please read before you put this together. It is also a great idea to have everything out in line ready to go, mise-en-place, so that it will be easier to assemble. This will assist you in making a non-soggy GF Turkey Pot Pie. Use deep dish bowls or small pie dishes that are safe to use in the oven. assembling the filling ...  Open the soup and place into a glass measuring pitcher. Add 2 Tbs of water, no more and no less. Stir well and set aside. Take the frozen vegetables out and place into a bowl. Cut the turkey into small bite pieces. Take the mashed potatoes out of the refrigerator. Assuming you are using leftovers. Otherwise if you made fresh garlic mashed potatoes let them cool before adding to the pie. It they are a bit dry, no worries because the celery soup/sauce will soften them up. Take the dough out of the refrigerator and out of the bag. Place the dough on the floured pastry board. Cut the disc in half with a pastry cutter. Use a floured rolling pin to roll out the dough into a square shape. Use a pastry cutter, with the ruffle edges, to cut the dough into strips approximately 1 inch wide. Begin to fill the bowls with the layers - potatoes on the bottom turkey frozen vegetables then soup on top Add 2 - 3 strips of dough, then weave in 2 more strips going the other direction to make a basket weave pattern. There should be a little space between the strips to allow the pie to bubble and cook. If there is dough hanging over the sides cut it off or tuck it under along the edge of the dish to make a thicker crust. Place the pie dishes on a baking sheet and cook for 25-30 minutes until the crust is golden brown. Take out of the oven and let cool for a few minutes before serving. Please be careful because it will be steamy and hot! Serve on a heat safe trivet. Dive in!
Everyone I know loves pot pies.  I on the other hand am NOT a fan.
So how was I going to make something that I really didn't have a taste for or liked?
I just thought about what I don't like about them - no flavor, gooey and not in a good way. So I did the reverse and decided to add tons of flavor  to the filling and the crust and to make it flaky! 
You could replace the turkey with chicken as well. This could also be a vegetarian pot pie with roasted vegetables. I have to say that I am now a fan of my Gluten Free Turkey Pot Pie!  I hope you are too!
Salud!
Lisa 
GLUTEN FREE FOODIES for event and lifestyle info!
 
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About Lisa - Gluten Free Foodie

Learning to live Gluten Free is a challenge. Gathering with like minded people while exchanging ideas, life experiences and gluten free food is more interesting! So I created, Gluten Free Foodies, to support people with Celiac Disease, Gluten Intolerant and other Food Sensitive people by gathering at events and celebrating the foods that we can eat! Do you have a Gluten Free question you want the answer to? Feel free to send me an email at glutenfreefoodies@gmail.com Original blog - GlutenFreeFoodies.co After all, didn't Erma Bombeck once say ... "I am not a glutton, I am an explorer of food."

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