Gluten Free Foodies
Celebrate the foods that you can eat!
A few weeks ago I was itchin' to take a short day trip across the water. The weather around here has not been the best and I am so ready for summer sun! On top of it, I just get in these moods where - I just have to go to one of my favorite areas around the Puget Sound to just let the ferry winds blow across my face and through my hair. This trip took 4 ferry rides but well worth it. Anyway, I was looking on line to see what new things were happening on Whidbey Island. I love the little towns - Clinton, Langley and Coupeville on the south end of the Island. So, like I said, I was looking to see if I could find some place cool to eat a special Gluten Free lunch because my birthday was at the end of the week. So I kept looking and then got busy with some other chores. Later that evening I got back on line and opened my email inbox and there was an email from Kim at Pickles Deli in Clinton, WA on Whidbey Island! She very sweetly told me that she had some new Gluten Free bread, meats and cheeses and wondered if I would go out for a visit to try them. I immediately replied with a great big YES please.
Ohhh! well ... let me tell you that my birthday wish came true this year!
The name Paella refers to the metal pan that the dish is made in. It has 2 small handles and is somewhat shallow. This type of pan is usually very wide and flat on the bottom which allows for even heating over the fire. I have always wanted a traditional paella pan but do not have one. Luckily for me, my friend Gail let me borrow her two Paella pans. If you don't have one, I would suggest going to The Spanish Table in the Pike Place Market in Seattle. They have everything, I mean absolutely everything that you could ever want or need that has to do with Spanish cooking and Paella. They have Paella pans that range from 22 cm to 115 cm! I can't even imagine making Paella in a 115 cm pan ... but oh how fun would that be?
So we heated up the grill and started to roast the poblano peppers. Once the peppers started to blister on all sides we put them into a paper bag to let them sweat. Then we put the Roma tomatoes on for just a few minutes on all sides. At this point we began to work in shifts, the tomatoes went inside the house with Ana and Cynthia so they could puree them into a smoky sauce. Dave, Marla's husband, helped me with grilling the chicken, just enough to get the flavor started and toget all sides with grill marks. While the chicken was cooking, Sandy was a trooper and cut up 4 big onions - 2 red and 2 white, no tears! When the chicken was done we took it off the grill, put it on a plate, covered it with foil and put it to the side. We added a tad bit more of olive oil, the onions and the chorizo to the pan. I used Isernio's chorizo because it is Gluten Free. I removed the casings and added small pieces, about 1.5 - 2 inch pieces into the pan with the onions. In the meantime, Marla and Gwen took the poblanos from the bag, removed the blistered skin and cut them up. Once the onions were translucent and the chorizo was cooked, we added the poblano peppers. Then the tomato sauce went in and the rice. We used a brown rice but there are various types that you can use. I also added some Pacific Foods Gluten Free Chicken broth to both pans to allow the rice to cook. A traditional Spanish rice for paella is Matiz short grain rice, which you can also purchase at the Spanish Table.
Yes, I said 20 lbs. of NW Cherries!
Make lots-o-cherry food and drinks!
This week has been all about pitting cherries, by hand. I started off just cutting the cherries and using my fingers and then got wise to the tool. The first thing I wanted to make is
Cherry Syrup because I thought it would be a great basis for all
sorts of recipes to add a beautiful cherry red color and intense sweet, slightly tart flavor.
It is so easy, once you get past the pitting ...
2 cups pitted NW Cherries
1 cup brown sugar
1 cup cane sugar
2 cups of water
1 teaspoon of lemon juice
1 teaspoon of Nielsen-Massey pure almond extract
1 tablespoon of Nielsen-Massey Madagascar Bourbon Vanilla paste
Keep an eye on it an stir so it doesn't burn. Just as it begins to boil
slowly add the cherries. Lower the heat to a simmer. Stir for a few minutes and cover. Reduce the heat to low to simmer for 10 minutes. Stir occasionally and recover.
After 10 minutes turn the heat off and add the lemon juice, NM pure almond extract, NM Madagascar Bourbon vanilla paste. Stir well to incorporate all the flavors. Cover and let it meld for 15 minutes.
Take the lid off and let it cool on a rack. Use a funnel to pour into a bottle that has a tight seal. Refrigerate until you are ready to use it.
Great to use to top anything Gluten Free - pancakes, waffles, frosting or use it for drinks.
Stay tuned ...
I have met so many amazing people this year, virtually and in person. So this morning when I woke up with birthday surprises, besos and bacis (kisses) from Mac (my dog, he's trilingual) and Eddie Vedder ( I heart Eddie) ... I had to share.
Strong cup of coffee in hand and a new little Cherry Bomb cupcake that I just had to make! If you want the recipe send me an email.
Thanks for all the Birthday wishes ... looking forward to a weekend with friends at a Paella Party ... Ole'!
Lisa ... A Very Happy Gluten Free Birthday Foodie!
Just a few things to think about while enjoying this season's best of the NW ...
- Store unwashed cherries in a plastic bag in the refrigerator and wash just before eating.
- Keep the stems on the cherries to increase shelf life.
- Bing, Tieton and Chelan Cherries are all available right now. Bing should be available until mid August.
- Rainier Cherries are a cross between Bing and Van - sweet and tart yet creamy with a golden and blush hue. The Rainier Cherry was named after our Mt. Rainier. 20 brix (sweetness level) or more and no less than 17 these are the best naturally sweet Gluten Free candy you can find this summer. Make sure you get some for outdoor concerts, movies and a day at the beach!
- Did you know that cherries are naturally low fat, low carb, and are a high fiber super food? They taste so sweet while providing vitamin c, antioxidants (from the dark color) and micro nutrients. Cherries also provide an excellent source of melatonin which is a hormone to help us sleep. One cup of cherries is only 90 calories!
- Cherries have been proven to fight inflammation and help ease the pain of arthritis, gout and headaches from the abundance of antioxidants, isoqueritrin, queritrin and other compounds. In addition they help fight cancer and heart disease.
- NW Cherries account for two thirds of the nation's crop and ship to 62 countries which brings $600 million into the Northwest annually. Northwest Cherries are from WA, ID, UT, OR, MT.
What are you waiting for?
Go get your cherries .... and I will show you how to make some fun things to last all season long ...
I spent an amazing day yesterday with some fellow foodies in Yakima learning all about one of my absolute favorite foods - cherries!
So in honor of my mom and Yakima Cherries I made Gluten Free waffles with almonds and perfectly ripe Bing Cherries ... just a little bit of syrup and non-dairy earth balance butter ...
This is a first, albeit short posting, in a series all about the "Life of a Cherry" from Yakima, WA.
Happy Father's Day! and thanks Mom!
Wow! I think it is a better combo than what I remember and longed for ... little crunchy round pieces that keep their crunch until the very last bite. They have a very similar flavor to grape nuts, but no nuts. Perky's Crunchy Flax is made with sorghum, ground flax seed and sweetened with fruit juice and honey! I have tried it with various non-dairy alternatives like coconut milk, hemp milk and chocolate hazelnut milk - all very good ... but the combo with the yogurt is the perfect blend of creamy and crunchy!
So Delicious Yogurt is available in a variety of flavors including blueberry, my favorite, raspberry, vanilla and more. Look at the website for more info Turtle Mountain So Delicious.
Look for both products at your favorite Gluten Free Market or grocery store.
Light, fast and easy ... now I am ready for this sunny day but just had to quickly share this with you!
It is what I like to call "SoakFest" aka Folklife Festival in downtown Seattle. Nothing like being in a mosh pit in the rain for 3 days!
Look at it this way ... when the sun finally comes out and warms up it will be so worth it! Right?
Well, in the meantime I have an idea that will help ease the cold winter blues at the end of May ...
Gluten Free Pizza delivered to your door from Jet City Pizza.
I went to the newest location in Bremerton and picked up my own. I didn't realize that it is not a dine in location, so please plan to pick it up and eat elsewhere if you are like me and not in the delivery area. The delivery area is within 15 minutes of their 6 locations including Bremerton, Wedgewood, Newcastle, Meadowdale, Kenmore and Everett.
The pizza was actually really good! The crust is thin and crispy with a buttery herb flavor. The sauce is real Italian marinara. I usually get Italian Sausage and red onion on all of my pizzas to do a fair comparison. I must say that they do not put a ton of toppings on, so if you like a lot ask for double! (Not that light toppings is a bad thing, but it is good to know.) I went back a second time to see if there was a difference of my overall experience.
Hey ... I am so there for you and want to make sure I give you good info!
Guess what? the pizza was exactly the same! I think that is so great - every time you know what to expect ... right?
When you call in be sure to say Gluten Free Pizza first and then they will explain which toppings are good for GFF. The range is $15 -$25 for a medium to large pizza.
I think the price is reasonable, I spent around $17 for a 2 topping medium pizza.
Call 360 377 4488 for the Bremerton location.
1554 NE Fairgrounds Road, Suite 1B
Better yet tell them that
Lisa - Gluten Free Foodie sent you and get
$3 off your pizza!