Gluten Free Foodies

Celebrate the foods that you can eat!

Organic Purple Corn Crusted Pacific Dover Sole

May 25th, 2012 at 9:23 am by Lisa - Gluten Free Foodie
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I really love the light, almost nutty flavor of Organic Purple Corn Flour.
It is so beautiful and unexpected!
Organic Purple Corn Flour is grown in Peru, full of antioxidants and is a great Gluten Free flour alternative that actually helps to reduce inflammation.
Organic Purple Corn Crusted Pacific Dover Sole
serves 2 - 4 people
preparation time approximately 15 minutes
1 lb Fresh Wild Pacific Dover Sole (Halibut or Flounder is good too!)
1/4 - 1/2 cup Spanish Olive Oil
fresh ground black pepper
 1/2 tsp garlic powder
2-3 Tbs lemon juice
1 small bunch fresh cut parsley
Place the Purple Corn Flour onto a large plate.
Add a pinch of sea salt, black pepper and garlic powder.
Mix up the flour with a fork and spread it out on the plate.
Heat your large skillet on medium-high heat, coating the bottom of the pan with olive oil.
Take each of the fish fillets and sprinkle some lemon juice on the fillets.
Flour both sides of the fillets.
Carefully place each coated fillets into the skillet.
Let cook for 1-2 minutes per side.
Place the cooked fillets onto a serving dish.
Cut the parsley and sprinkle on top.
Sprinkle 2 pinches of Fleur de Sal and black pepper on top.
Serve with an Organic Spring green salad, roasted potatoes or 
your favorite Kañiwa salad.
Salud!
Lisa
GLUTEN FREE FOODIES for event and lifestyle info!
The Fresh Wild Dover Sole was a Market Buy this week at Town & Country Markets.
I buy Zocalo Gourmet's Organic Purple Corn Flour at some Whole Foods Market,  PCC Markets, The Spanish Table at the store and online.

Oh Baby! Sautéed Baby Bok Choy and Leek Scapes

May 21st, 2012 at 12:51 pm by Lisa - Gluten Free Foodie
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Have you ever seen anything more beautiful ...
My love for food goes beyond flavor.  I love those moments when I go to the market, talk to the farmers and see their faces light up when I tell them what I am going to make with their food.
I also love those moments when you are washing your fresh market finds and 
you see something so beautiful it takes your breath away.
If you look closely, you can see the baby sprout of a new leaf just about to shoot up towards the light.
It literally took my breath away!
Maybe it is this grey day that adds to the beauty of this beautiful ...
Baby Bok Choy
or my love of food ...
Sautéed Baby Bok Choy and Leek Scapes
Serves 1-2 people, as a side dish
15 minutes preparation time
1-2 small bunches Organic Baby Bok Choy
2 Organic Leek Scapes, chopped
1 Tbs coconut oil
2 pinches Fleur de sal, sea salt
fresh ground black pepper to taste
2 pinches sesame seeds
Heat your wok to medium.
Add coconut oil.
Add chopped Leek Scapes and sauté for 2 minutes.
Wash and cut the ends off of the Baby Bok Choy, add it to the wok.
Sauté for 2-3 minutes, until it shrinks a little and turns brilliant dark green.
Using your tongs, place the Leek Scapes and Baby Bok Choy on the plates.
Sprinkle a pinch of sea salt and sesame seeds on each serving.
Add fresh ground black pepper.
Serve with Smoked Salmon or your other favorite fish.
The sautéed Baby Bok Choy has a buttery flavor.  It is crunchy with a mild green freshness that I compare to spinach but with a slightly sweeter taste.
I love just making a bowl of it for a mid day snack.
Salud!
Lisa
GLUTEN FREE FOODIES for event and lifestyle info!

Fresh Farmers Market Frittata

May 20th, 2012 at 10:28 am by Lisa - Gluten Free Foodie
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I love making frittatas.
In my house I'm known as ...
"The Frittata Queen"!
I can make them a million different ways and yet there is alway something similar.
Farm fresh ingredients only need sea salt and black pepper to make it complete.
The flavor that you get from Organically grown 
leeks, broccoli, kale, onions, garlic ...
nothing compares!
Think color and you have bountiful flavors and aromas! 
 Farmers Market Frittata - Leek Scape, Purple Broccoli, Red and Orange Peppers
Heat your frittata pan coating the bottom with some olive oil.
Add your chopped ingredients -
Leek Scapes
Purple Broccoli
Red and Orange Peppers.
Saute the vegetables for 3-5 minutes.
Crack open 4-5 eggs.
Beat with a whisk.
Add the eggs to the sautéed vegetables and cover with the other pan.
Cook on low for 5 minutes.
Carefully and swiftly turn the pan over and continue to cook
on low for 2 minutes.
Lift the pan and slide out the frittata.
Split in 2.
Take a pinch of Fleur de sal, sea salt and grind some fresh black pepper on top.
Leek Scapes
Purple Broccoli
Farm fresh eggs from Bainbridge Island.
Organic Red and Orange Peppers
More Frittata love ...
Red Onion, Piquillo Pepper, Broccoli
Leek and Kale
Salud!
Lisa
GLUTEN FREE FOODIES for event and lifestyle info!
P.S. I use a Frittata pan by Calphalon - 8 inch Unison Slide Nonstick, that I bought many years ago at Williams-Sonoma.  I do not get paid to say that.  I just want you to have Frittata fun too!

Safeway’s "Search For Our Next Chef" Competition Finals

May 15th, 2012 at 8:44 am by Lisa - Gluten Free Foodie
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This week is the finals for the
Safeway Culinary Kitchens
Search For Our Next Chef Competition.
On May 16 in Safeway's Culinary Kitchens in Pleasanton, CA the 3 finalists for the event will compete using
The finalist were chosen after chefs from across the country competed in
San Francisco, Seattle and Chicago.
I was honored to be invited to attend the Seattle competition to see the chefs in action.  Safeway is making real strides in providing Gluten Free tags in all of their stores and with their Open Nature products you can be assured that they are 100% natural. You can find out more about Safeway's Gluten Free products on their website.
Each chef prepared their original recipe for a commercialized skillet meal that will be sold to Safeway shoppers in the frozen food section of the store.
1 hour was given to prep the meal. The ingredients were all fresh - mise en place ready to go.
30 minutes for cooking time, final assembly, plating and presentation.
As I looked on and watched the first chef begin, he was as cool as a cucumber.
Each chef was confident in their skillet dish for breakfast, lunch or dinner.
The required ingredients for the meal - protein, vegetable, starch, sauce and garnish.
The products must be 100% natural, using Open Nature brand products
and served in a single plate or bowl.
As the kitchen heated up and the steam wafted throughout the kitchen,
I began to get hungry as I inquired about each dish.
These meals are meant to be for the at-home chef and easy prep.
 At the end of the Seattle competition, the winner was ...
Mary Keelan-Williams for her Greek Arrabiata Pasta with Sausage and Kale!
This dish is an easy prep or conversion to Gluten Free by using Gluten Free pasta! 
Open Nature Signature brand Sausage is GF and Kale ... love it! 
I cook with all of these ingredients all the time! Way to go Mary! 
The finalists that are competing this week for the newest chef in the
Safeway Culinary Kitchens and for the skillet meals are as follows  -
SAN FRANCISCO: Chanda Clark of Compton, Calif. who wowed the judges at the San Francisco and final cook-offs with “Chef C’s Family Chicken Creole” recipe. CHICAGO: Dave Histed of Chicago who wowed the judges at the Chicago and final cook-offs with his “Thai Basil Shrimp with Curry Jasmine Rice” recipe. SEATTLE: Mary Keelan-Williams of Peoria, AZ who wowed the judges at the Seattle and final cook-offs with her “Greek Arrabiata Pasta with Sausage and Kale” recipe.
All of the skillet meals sound really good!
Judges include -
Executive Chef Alexandra Guarnaschelli, 
from the Food Network's "Chopped" and "Iron Chef"
Jeffrey Anderson, 
Safeway's Executive Chef Director of Culinary Innovation, Consumer Brands
and 
Jim Seiple, 
Group Vice President of Research & Development Safeway Inc.
  The winner will receive a full time position, starting in June 2012, working as a Culinary Chef in the state of the art Safeway Culinary Kitchens.  Their winning recipe will sold as an Open Nature Skillet Meal in stores across the country in early 2013.  The second place will receive $2000 and third place $1000 for their work.
To follow along on May 16th, go to Safeway's Facebook page or on twitter follow the #SafewayChef stream. Good Luck to all of the Chefs! Lisa P.S. I'm secretly rooting for Mary! Goooo Mary! 

DITCH AMBER! I’m saying NO TO DOMINO’S!

May 14th, 2012 at 8:50 am by Lisa - Gluten Free Foodie
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I have been biting my tongue since this news came out last week.  I was so upset when I saw so many people excited about the fact that Domino's Pizza had decided to "jump into the Gluten Free pizza game" in all of their locations.  They even admit that the ingredients are Gluten Free and that they do not have practices in place in to avoid cross contamination.  I couldn't believe my eyes and thought this was crazy! So why bother calling it Gluten Free?!?!?! I just can't sit quietly anymore! Just because Dominos offers Gluten Free Pizza doesn't mean that it actually is Gluten Free and safe for anyone with Celiac Disease to eat. On May 7, 2010 - CBS News report by Ryan Jaslow  - Domino's new gluten-free pizza crust not recommended for people with celiac disease.  This report was only part of the tidal wave of reports announcing the news all over the internet and social media sites.  I couldn't believe my eyes and just watched this play out in front of me.
The fact that NFCA has given this company and product an "Amber Designation" or approval is ridiculous!
It either is a healthy, safe product to eat that is Gluten Free or it is not.
There is not a grey area here! It is very black and white for people with Celiac Disease.
It is Gluten Free in a safe kitchen that practices avoiding cross contamination 
or it is not Gluten Free.
Avoiding cross contamination is an absolute necessity for every kitchen that is selling Gluten Free food to the public.
I support GIG and their efforts for their safe practices and standards for their programs - 
Certified Gluten Free for products
Chef to Plate International Awareness campaign for restaurants.
This is the Gluten Intolerance Group's response on their Facebook page about this issue.  "GIG has been asked to take an official position on the recent Domino's announcement about their gluten free pizza. Our position follows: GIG welcomes restaurants and food services who are committed to producing safe gluten free meal options for their guests. GIG knows that care must be taken to evaluate the food service's ability to do so in a safe environment and that this should not be undertaken with the idea that a gluten-free food is safe for some people but not others. Food services should approach gluten free meal options the same way they handle allergens. There is only one option - food that is safe for all persons living gluten free, no matter why they are living gluten free. GIG works with many types of food services to successfully implement gluten-free options safely. GIG's programs have been implemented in hotels and hospitals, camps and schools, and many restaurants, including numerous pizza chains. While GIG appreciates Domino's desire to offer a gluten free pizza, we do not feel the effort put forth demonstrates a true commitment toward making a safe environment for producing gluten free food. As more restaurants try to meet the need of gluten free consumers, GIG reminds you that it is important to feel confident in the meal you are ordering. Ask questions. If you are not confident, the meal is safe - do not eat it." I agree GIG!
 So what are we do do about this issue? In 114 days we will be given a new Gluten Free food labeling standard from the FDA. If we as a Gluten Free community want to live a safe and healthy lifestyle then we should require companies and organizations such as NFCA to practice our  high standards of safe Gluten Free food.
1in133.org - Support Cupcakes For A Cause
Last week, Jules Shepard,
one of the founders of the grassroots movement - 1 in 133
 and radio show host 
interviewed Alice Blast, president of NFCA.   Jules and Alice discussed the Domino's and Amber issue.  Jules explained to Alice that the NFCA is not serving the public on this issue by giving it an Amber Designation.   There really is no place for this type of classification when it comes to Gluten Free food.  Alice urged the Gluten Free public to tell her and her organization as to what to do about this issue. Jules started the  DITCH AMBER PETITION. I signed the DITCH AMBER petition and urge you to join me to DITCH AMBER 
tell
NFCA
we deserve higher and safer standards from their organization for
people with Celiac Disease.
Happy Celiac Awareness Month!
Lisa
GLUTEN FREE FOODIES for event and lifestyle info!

Celebrate Celiac Awareness Month at Razzi’s Saturday, May 12

May 9th, 2012 at 10:19 am by Lisa - Gluten Free Foodie
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Gluten Free Gyros, Grinders and Pizza's ...
Oh My!




Meet us at Razzi's Pizza 
in Greenwood 
this Saturday, May 12 
noon-2 PM
Please
RSVP 
to


Enjoy all your favorite Gluten Free foods from the largest Gluten Free menu in Seattle!
All sauces, breads and doughs are Organic and made fresh daily.
Each guest will order from the Gluten Free menu and will pay Razzi's for their meal separately. 

Gluten Free, Vegan Desserts 
by







Gift bags provide by 

Manini's Gluten Free Flours, Fresh Pasta and Baked Goods!



Zing Nutrition Bars - Gluten and Soy Free!





HALFPOPS ... less fluff more flavor! 
All natural and Gluten Free.




Call Razzi's today to RSVP - 206.782.9005

Looking forward to seeing you this Saturday, May 12! 

Lisa

Wild Blue Marlin Tacos In Homemade Gluten Free Purple Corn Tortillas

May 5th, 2012 at 11:19 am by Lisa - Gluten Free Foodie
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Tacos made with Wild Blue Marlin marinated 
in 
Spanish olive oil, garlic, 
fresh lime juice and zest.
All wrapped up in a beautiful Purple Corn flour tortilla.
The tortilla is Gluten Free and Vegan!
And on top ...
the sauce ...
All the best flavors smokey, sweet and spicy blended in a fresh slightly creamy homemade sauce.
This recipe serves 2 - 4  people. 
You will have left over sauce to enjoy with chips or on top of your huevos (eggs) the next day.
Ingredients
1 lb of Wild Blue Marlin
1/4 cup + more for cooking Spanish olive oil
Flor de Sal - sea salt
fresh ground black pepper
garlic
juice from 2 limes and zest
 
Place all of the ingredients on top of the fish and put it into the bag.
Seal the bag and let the fish chill and marinate in the refrigerator for at least 2 hours.
Take the bag of fish out of the refrigerator to warm up to room temperature while the pan is heating.
Coat the bottom of a cast iron skillet with olive oil and heat to medium-high.
Remove the fish from the bag and carefully cut the fish according to size and space of your skillet.
Place the fish on the hot pan.
Sear the fish for 3 minutes on each side until opalescent.
Set aside for a few minutes until you are ready to serve.
Break up the pieces of fish to fit into the Purple Corn Tortillas.
 
Top with chopped Organic Spring Mix lettuce, cilantro, radishes and serve with lime wedges.
To health and happiness! 
Salud!
Lisa
GLUTEN FREE FOODIES for event and lifestyle info!

Hearty Peruvian Bean Soup with Leeks and Aji Peppers

April 30th, 2012 at 3:19 pm by Lisa - Gluten Free Foodie
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I'm in the mood for something hot and steamy!
I want a big bowl of peppery Peruvian Pussac Punay Beans.
Just a few of the perfect Organic ingredients that I picked up at the Farmers Market and the slow cooker is all that I need to make this meal.
 I am so happy I soaked my beans overnight.
I usually like to soak them 12- 24 hours and rinse them at least 2 - 3 times.
I defrosted my homemade Organic Vegetable Kale Broth in a bowl with cool water for 30 minutes. Very little prep time and the slow cooker really does all the work. This recipe is Gluten Free and Vegan.
 
Ingredients
2 cups Zócalo Gourmet Pusssac Punay Beans, soaked for at least 12 hours
2 leeks, chopped
1 red bell pepper, chopped
2 garlic cloves, chopped
1 tsp dried thyme
1 tsp Flor de Sal - sea salt
1 tsp fresh ground black pepper
Put everything into your slow cooker.
Cook for 6 hours on high and then 2-4 hours on low.  A total of 8-10 hours - until the beans are tender.10 Simple and beautiful ingredients to make this meal. This hearty bean soup is so satisfying and flavorful, no need to add other spices.  The leeks are perfect with the Organic broth that I made with Kale. There is a little bit of a kick to this, 2 stars, just enough to warm you up from head to toe.
Serve in a big bowl with a robust red wine!Salud! Lisa
GLTUEN FREE FOODIES for event and lifestyle info!

Gluten Free Iced Coffee – CUPPOW!

April 28th, 2012 at 4:04 pm by Lisa - Gluten Free Foodie
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I love love love my iced coffee! 
 As the weather warms up I love drinking iced coffee out of a big wide mouth glass canning jar. Growing up in Texas we used to drink iced tea out of canning jars.  Most of the restaurants in Texas would also serve iced tea in canning jars.  When I started to travel and move to other areas of the country I thought everyone drank out of canning jars ... so of course when I got hooked on iced coffee I would make it in canning jars too.
Well I am pleased as Gluten Free pie to tell you that I can drink out of my canning jar and take it with me! No paper cups or waste! Thanks to this fun little "grown up gadget" called CUPPOW! Fill your jar with your favorite drink, screw the lid on and take the BPA free  - CUPPOW with you. Put it in a cooler bag and let it chill until you are ready to enjoy at a picnic, the beach or at work. When you are ready to drink your beverage, unscrew your wide mouth lid from your jar, remove the center part and put the CUPPOW in the middle, screw the lid on and enjoy ... now without spilling your drink all over you! CUPPOW  is dishwasher safe,  eco friendly, 100% recyclable  MADE IN THE USA Save the environment and your favorite t-shirts at the same time!  You can order directly from CUPPOW $7.99 each  
Bravo to my friends Joshua and Aaron at CUPPOW  for creating such a cleaver little grown up gadget!
So I know what you are thinking right about now ... I really wish I knew how to make ...
Lisa's KA (Kick Ass) Iced Coffee
Gluten Free, Non Dairy and No Sugar!I make one big pot of coffee and store it in the jars in the fridge.
I even mix the coconut milk and palm sugar in it because it just melds into
creamy deliciousness as it chills!
Bonus... it is ready to go and be consumed!No stopping or standing in line at a coffee shop!
Plus I have yet to go to a coffee shop that serves it like mine ...
strong ... slightly sweet ... creamy!
Brew one pot of Café Du Monde Chicory Coffee in a Chemex.
Let cool ...
Pour the coffee into wide mouth canning jars,
1/2 to 3/4 from the top.
1-2 Tbs coconut milk creamer
into each jar
mix well,
chill in the fridge until you are ready
and need some  Lisa's KA iced coffee!
Yee-haw! 
Lisa
GLUTEN FREE FOODIES for event and lifestyle info!

Happy Earth Day! Support Your Local CSA

April 22nd, 2012 at 1:49 pm by Lisa - Gluten Free Foodie
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One of the best things that you can do today is to contact your local farmer and sign up for a CSA.
My favorite local farm is Persephone Farm in Indianola, WA.
I want to share with you a photographic tour of the abundant beauty that this 13 acre farm - orchard, pastured poultry, open fields, and habitat for birds and wildlife.
Persephone Farm offers a wide array of vegetables, flowers and local products.
Bravo to Rebecca Slattery and Louisa Brown and the rest of the farmers of Persephone Farm for using careful crop rotation, farm made compost and NO pesticides or chemical fertilizers.
They call their practices better than organic ...
deep ecology and sustainability
"moreganic"
To find out more about Persephone Farm's CSA 
please contact Rebecca at 360 297 1877 
or email her 
Support (hug) your local sustainable "moreganic" farmers!
They give us so much to be thankful for ...
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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