Posts Tagged ‘Lisa – Gluten Free Foodie’
Why a Gluten Free Food Drive?
August 18th, 2010 at 11:19 am by Lisa - Gluten Free Foodie
Lately it seems that all I read in the news is how bad the economy is and how many people are still losing their jobs. It worries me to think that people are stressed, getting sick and they do or don't know why. Did you know that Celiac Disease and Gluten Intolerance are triggered by high amounts of STRESS or TRAUMA? Well, I would say this economy is enough for everyone to feel sick to their stomachs! Ever since I figured out that I had Celiac disease, after an auto accident, it has boggled my mind to think it was so hard to figure it out. Now that I know so much more after 7 years of suffering it makes me want to do everything I possibly can to help gain awareness about Celiac Disease and Gluten Intolerance. I want to reduce the amount of pain and suffering that the illness causes because of lack of info or access to healthy Gluten Free Food. I think part of the reason it is so hard to diagnose is because there are over 300 symptoms that may seem minimal or common and so we just deal with it until it gets worse. When the symptoms are vague like headaches - that last for weeks or worse turn into migraines, swelling of joints, depression, anxiety and pain or when we finally can't deal with the relentless major stomach and digestive upset do we finally decide to seek medical attention. Little do we know that all of these are symptoms of Celiac or Gluten Intolerance. Typically the doctors, figure it is something we ate, we get a pill and it is supposed to go away. But then it doesn't because maybe the pill has gluten in it and we continue to get worse. It can happen! If you don't know what is making you sick then how can you get better?
When I was trying to figure out - why was I so sick? My stomach was so painful and nauseated, I would eat toast and get worse. I had headaches for weeks, fatigue so bad I could not get out of bed. Yet I felt so bad I couldn't sleep! I had no strength because my muscles were in spasms and cramps all the time. I felt like hell! I knew I had to figure this out because my body was screaming ... So what is one to do? I had to dig to my core of my fo
ggy brain to think about what was happening. I had to ask myself questions like ... why can't I eat? Why am I gaining so much weight? Why am I so INFLAMED? I looked into all sorts of medical books, magazines and the Internet. I looked up each symptom individually as best that I could. I knew there was a connection. I kept thinking about my blood tests and why was my CRP- C-reative protein aka Inflammation markers or test so HIGH? I looked into what causes that. I just couldn't figure out why I couldn't eat ... and then it hit me as my hair was falling out, my eyes bloodshot like road maps, my cheeks were reddish in some areas, breaking out and grey all over ... not very pretty ... (Thank God there are no pictures!) What is going on? My systems are not functioning, but why? What do they need to function? I am not getting nutrients! Why am I not getting my nutrients? I looked up nutrient deficiency and causes ... there it was ... Celiac Sprue! I went to my rheumatologist's office for a visit later that week. He wanted to do more blood tests. I asked him to include the test for Celiac Sprue. He asked why and I explained my reasoning. He agreed. I remember getting the phone call from my doctor when he got the results ... I remember thinking ... uh oh ... this is serious if my doctor is calling ... and then he said it ... positive results for Celiac Sprue!
ggy brain to think about what was happening. I had to ask myself questions like ... why can't I eat? Why am I gaining so much weight? Why am I so INFLAMED? I looked into all sorts of medical books, magazines and the Internet. I looked up each symptom individually as best that I could. I knew there was a connection. I kept thinking about my blood tests and why was my CRP- C-reative protein aka Inflammation markers or test so HIGH? I looked into what causes that. I just couldn't figure out why I couldn't eat ... and then it hit me as my hair was falling out, my eyes bloodshot like road maps, my cheeks were reddish in some areas, breaking out and grey all over ... not very pretty ... (Thank God there are no pictures!) What is going on? My systems are not functioning, but why? What do they need to function? I am not getting nutrients! Why am I not getting my nutrients? I looked up nutrient deficiency and causes ... there it was ... Celiac Sprue! I went to my rheumatologist's office for a visit later that week. He wanted to do more blood tests. I asked him to include the test for Celiac Sprue. He asked why and I explained my reasoning. He agreed. I remember getting the phone call from my doctor when he got the results ... I remember thinking ... uh oh ... this is serious if my doctor is calling ... and then he said it ... positive results for Celiac Sprue! This is just my story but there are so many more. How do people figure this out? The only treatment is to go on a very expensive Gluten Free meal plan or diet. (Side-note I don't like to use the word diet because I feel like it implies - fad diet but what is one to do?)
What do people do if they can't afford their home let alone the high cost of Gluten Free food?
This is why I am doing what I can to give back to my community. I want to bring awareness about Celiac Disease to anyone who will read or listen. I want to bring attention to the food banks to increase donations of Gluten Free Foods or "special dietary food". I can't imagine anyone eating food that will make them sick just because they can't afford it or do not have access to it.
So I picked up the phone to ask the food banks in my area, do you get requests from people needing Gluten Free Food? The first one said yes, 2 families. I also asked, do you get donations of Gluten Free Food and the reply was sometimes but not really. I called another and found out that there is a coalition of 8 food banks in my area - Kitsap County Food Bank Coalition. So I made more calls. I went to their monthly meeting the next day. I asked them how many people have the need. Some had the answers and others did not. One of the larger food banks said, "They have 45 people requesting food for their specialty diet and some of those need Gluten Free."
It made us realize that we needed to look into this further and as one person said, "This is all news to me, I didn't know about Celiac Diseases or what Gluten Free Food meant". So they are going to begin to ask the question, do you need Gluten Free Food? Maybe in a few months we will have a better idea as to the number of families in our area that require Gluten Free Foods at our food banks. On the flip side, I asked if the food banks get Gluten Free Food donations and some did and some did not. If they do get Gluten Free Food donations it was rare, they put the food into their "specialty diet section" of the food bank. The people that are on a "specialty food diet" go and select the specialty foods in that area.
My hope is to see you at our kick off this Saturday, August 21 at 5 PM at the Anthony's in Bremerton. I want to see lots of Gluten Free Foodies enjoying a Gluten Free meal together from Anthony's new Gluten Free Menu. I want to hear conversations and see lots of non-perishable Gluten Free Foods being donated. My hope and plan is to collect the donations at each of our monthly meetings from August 21 - November 18 and maybe we will be able to provide a full Gluten Free Thanksgiving Meal to these families in our area.
The kick-off of the Gluten Free Foodies - Gluten Free Food Drive
will not work without YOU!
I need your support and help with this event by having a large turn out this Saturday, August 21 at Anthony's. Please send this posting to everyone and anyone that would be interested in joining us for a Gluten Free meal (regardless if they have to be Gluten Free or not) or anyone that is Gluten Free! Bring your family, friends, neighbors or associates because someone you know probably has Celiac or is Gluten Intolerant!
So the pictures you see here are some suggestions of non-perishable Gluten Free Foods to donate.
Pasta, Quinoa, Baking Mixes, Certified Gluten Free Oats, Cereals, Crackers, healthy snacks like Gluten Free Granola and trail mixes.
Please RSVP for the event on August 21 via email glutenfreefoodie@gmail.com
If you are a Gluten Free Food company and would like to make a donation please contact me.
I think together we can make a difference! I really appreciate your support!
THANK YOU!
Lisa
Gluten Free Foodies – Gluten Free Food Drive
August 17th, 2010 at 9:58 am by Lisa - Gluten Free Foodie
Please join me in supporting local Gluten Free Families and our local food banks in Washington.
Bring your non-perishable
Gluten Free Food
to the monthly meetings from
August 21- November 18, 2010
to be donated to the
Join us for Dinner at our table with the best view in the house and
meet other Gluten Free Foodies just like you for the kick-off of the GFF Gluten Free Food Drive
August 21, 2010 5 -7 PM at Anthony's in Bremerton .
Enjoy a delicious Gluten Free meal from Anthony's new Gluten Free Menu!
Located just steps off of the Bremerton Ferry on the water at 20 Washington Avenue in Bremerton. Parking is complimentary on level P1 in the garage, follow the signs. Each person will have a separate tab and will pay at the end of the meal.
When you bring your Gluten Free food to be donated you will be entered into a
drawing for prizes each month.
For more information and to RSVP by August 20, 2010 - contact
Lisa Garza - glutenfreefoodie@gmail.com
Suggested Gluten Free Items to donate -
pasta, cereal, broth, soups, crackers, baking mixes
We all know how hard it is to follow a Gluten Free lifestyle and how expensive it can be especially in this economy. It breaks my heart at the thought of someone who is Celiac or Gluten Intolerant - not being able to eat Gluten Free and suffer because they can not afford the food. So my hope is to try to gather food to fill the local food banks in Kitsap County. I also hope as we get closer to the holidays that we can provide some full Thanksgiving meals and maybe together, we can make a difference.
Thank you for your support and I look forward to seeing you at Anthony's.
Lisa
Gluten Free Dining and Shopping Guides
July 26th, 2010 at 11:12 am by Lisa - Gluten Free Foodie
Have you heard about the Triumph Guides? The Gluten Free Restaurant Guide, Gluten Free G
rocery Guide and Gluten Free Restaurant Rescue Pack - dining cards ?
Well, I am here to tell you they are really great! It is so easy to look up info and to carry with you. These guides are updated annually with such useful information.
In 2004, Ross and Kay Cohen of Philadelphia came up with a great idea while trying to figure out how Ross could live a happier Gluten Free lifestyle. Ross actually avoided social situations around food because it was just too hard to navigate the strict gluten free guidelines to stay healthy. His wife said, "Let's make dining cards to teach
restaurants how to make gluten free foods", so that he and others who are Gluten Free do not avoid a social life. They dove right in and began to meet with chefs and restaurants. They also studied labels and cookbooks to discover pitfalls that may occur in a restaurant kitchens. Each of the cards has 3 translations. The cards are laminated and can be folded up and carried in your wallet or purse for easy spontaneous use! The cards explain the gluten free diet quickly and accurately. The 10 pack of cards has 10 different languages including - American, Chinese, French, Greek, Indian, Italian, Japanese, Mexican, Thai and Vietnamese - ready to travel with locally or internationally.
Enjoy!
Lisa
glutenfreefoodie@gmail.com
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rocery Guide and Gluten Free Restaurant Rescue Pack - dining cards ?Well, I am here to tell you they are really great! It is so easy to look up info and to carry with you. These guides are updated annually with such useful information.
In 2004, Ross and Kay Cohen of Philadelphia came up with a great idea while trying to figure out how Ross could live a happier Gluten Free lifestyle. Ross actually avoided social situations around food because it was just too hard to navigate the strict gluten free guidelines to stay healthy. His wife said, "Let's make dining cards to teach
restaurants how to make gluten free foods", so that he and others who are Gluten Free do not avoid a social life. They dove right in and began to meet with chefs and restaurants. They also studied labels and cookbooks to discover pitfalls that may occur in a restaurant kitchens. Each of the cards has 3 translations. The cards are laminated and can be folded up and carried in your wallet or purse for easy spontaneous use! The cards explain the gluten free diet quickly and accurately. The 10 pack of cards has 10 different languages including - American, Chinese, French, Greek, Indian, Italian, Japanese, Mexican, Thai and Vietnamese - ready to travel with locally or internationally.Since those early days, they have also added a gluten free grocery shopping guide that includes 30,000 products with 1,100 brand names. As an added bonus, the gluten free restaurant guide, just released 5th addition, has over 6,500 Restaurants for all 50 States including menus for 
120 national and regional chains like Chili's, Red Robin and Baja Fresh Mexican Grill. I was actually very surprised to see Buca di Beppo in there as well!
120 national and regional chains like Chili's, Red Robin and Baja Fresh Mexican Grill. I was actually very surprised to see Buca di Beppo in there as well! The Grocery Guide has information from top store brands like Safeway and Kroger, to name a few. The book is nicely organized into sections like grocery aisles - dairy, beverages, baking, canned & packaged goods, cereal, bread & pasta, condiments, sauces, dressings, snacks, baby foods and formulas, frozen foods and meats. There are so many foods and companies that might be new to you or you may have missed because the store may not have tagged the shelf or positioned it in a space that wasn't easy to find. This way you can plan ahead and ask your favorite grocery store if they carry the Gluten Free items you are looking for or order it for you.
I have added an icon link to the sidebar of my blog to make ordering easier. Just click the icon below in this post or on the sidebar for more information. You can order any or all three from this link. The books and cards make a great gift for your Gluten Free Foodie friends and family too!
Enjoy!
Lisa
glutenfreefoodie@gmail.com
Gluten Free Veracruz Cooking and Pairings
July 18th, 2010 at 10:04 am by Lisa - Gluten Free Foodie
I had the most amazing dinner and lesson the other night at Mexico y Veracruz Cooking in Pacific Place, downtown Seattle. It was a special event dinner that was sponsored by Cazadores and Corzo Tequila.I know, when I heard Tequila, I thought ... yikes! I do not like Tequila! I use it to cook but I do not like to drink it. I don't even like Margaritas. I actually hate the smell of it!
I knew this was going to be a hard lesson for me but I thought I would make an effort because my friend, Chef Fernanda at the restaurant invited me to attend the event. I didn't have the heart to tell her ... I hate Tequila! I really only have a cocktail on special occasions.
So the other night, as I was getting dressed, I reminded myself to have an open mind about this special event. I thought, who knows, maybe I might 
learn something new? When I arrived I gave Fernanda a big hug and we sat down to catch up before the festivities. She also assured me that everything on the menu was Gluten Free, just for me! How sweet is that?! A really handsome and nice waiter, Andrew, came over and introduced himself to me and asked about what type of cocktail we wanted to start the night off. I thought to myself, yikes! how am I going to do this? Both Fernanda and he recommended a refreshing Grapefruit Cocktail with Cazadores Blanco, perfect for the summer. When it arrived I took a small sip and realized this is not the flavor I remembered. This was smooth and floral. I only had a few sips as I ate my favorite freshly made salsa and chips. I get really distracted when this is in front of me. The salsa has roasted tomatoes, garlic, cilantro, onion and I am not sure what peppers. I tried to get the recipe but no luck! The corn chips are perfectly crisp with such flavor. They sprinkle sea salt and squeeze fresh lime juice on them while they are still hot from the fryer. 
I just about polished off the chips and salsa, the first course arrived. I did notice, however that the combination of the drink with the chips and salsa went really well together. The flavors were fresh and bright.To learn more about the history of Cazadores Tequila explained by Tania, their Ambassador, look at the info on their website and video. Some interesting things to note, in 2001, Mexico and the European Union ruled that it was forbidden that tequila be produced outside of Mexico. The Western Blue Agave plant is grown in 5 states in the Highlands of Mexico - Jalisco, Nayarit, Guanajuato, Michoacan and Tamaulipas. Tequila can only be called "tequila" if it has at least 51% Tequilana Western Blue Agave and adhere to the standards of the TRC. If it is less than 100% you will not feel well after consuming it! You will get the infamous worst hangover ever! Cazadores and Corzo Tequila is high end and you will not feel ill but please drink responsibly. She also explained to us that the factory plays classical music during the fermentation process to allow the yeast to thrive. It takes 12 years to grow an agave mother plant, from which the sprouts grow. The Pina, the middle section, is where the juices are extracted. It takes 4 days to cook and process. (Other brands do it within hours, thus poor quality.) They must distill the agave 2 times by law then it goes into a barrel to age and extract the vanilla, chocolate creamy flavors from the wood.
Just then, it was time to sample the Blanco - sip, swirl, swallow and exhale slowly ... wow! ... it was nice and also time for the first course of the meal.
Ceviche! So fresh from the sea, cold, citrus marinated Ahi tuna and shrimp served so beautifully atop an avocado half.
In between, Tania told us about Reposado, made from 100% Blue Agave, rested for over two months in new small American white oak casks. Rich aroma, floral and slightly sweet. It goes really well with - Oranges sprinkled with Cinnamon! It was so good and I was so shocked that it was sweet and creamy, two words I would not think of using when describing ... Tequila!And now the main course ...
Carne Tam
piquena - A northern Mexico favorite from Tampico - Grilled Painted Hills steak served with cheese enchiladas topped with the absolute best mole sauce I have ever had! I think the server said it had 24 ingredients! The creamiest rajas (roasted, peeled poblano peppers and onions) and refried beans were on the side.
Carne Tam
piquena - A northern Mexico favorite from Tampico - Grilled Painted Hills steak served with cheese enchiladas topped with the absolute best mole sauce I have ever had! I think the server said it had 24 ingredients! The creamiest rajas (roasted, peeled poblano peppers and onions) and refried beans were on the side.Oh my goodness ... let's just say I lived in the moment with this meal. I savored each and every bite. I appreciated all of the flavors from the mole, to the rajas ... and then I realized that my tastebuds were so happy because they had been introduced to something new. Pairings that were not my typical favorites and yet slightly different. Orange instead of lime ... Cinnamon, which I absolutely love, with a variety of peppers, it was as if my palate had a rebirth! I could suddenly taste the various levels of the food, simply citrus to the spice of the peppers. I was so happy that I went to this event. I learned so much about how pairings in different ways with quality beverages can make all the difference in the world to enjoy a meal. So typically we think of pairing beer or wine. I never would have thought of pairing Tequila. I suggest the next time the there is an event like this at Mexico Cantina y Veracruz Cooking that you gather your friends and go! Awesome food, drinks and friends!
Wait ... wait ... we finished off the meal with the most beautiful sugar nest domed flan and a few sips of Cazadores Anjeo, which is aged for 12 months and is just for sipping.
Thank you to everyone for such a lovely evening. I really enjoyed talking to everyone and learning about something that I thought ... I didn't like. I am a changed woman!
Lisa
Lisa
Paella Party – Para Todos Los Gustos
June 28th, 2010 at 5:08 pm by Lisa - Gluten Free Foodie
Have you ever worked so hard for a meal, that by the time you sat down to eat it you were so excited you didn't know where to start? I mean the kind of meal that you just wanted to dive into - the fire roasted poblano peppers with a bit of smoky tomato, rice, mussels and a big bite of spicy chorizo - all perfectly seasoned by the outdoor fire and glowing with that saffron hue.
Ohhh! well ... let me tell you that my birthday wish came true this year!
Ohhh! well ... let me tell you that my birthday wish came true this year!
My favorite way to celebrate with friends is to cook a really big meal that we can make together. Each guest brought a portion of the ingredients to add to the meal.
We arrived at my friend Ana's summer house on Bainbridge Island around 3 pm. Luckily I made a few extra treats to kick start the festivities. More about those later ... but I highly recommend that you feed your guests while making this meal because it will take up to 2 hours. After all this is meal was originally created in Valencia, Spain as a laborer's or poor man's meal cooked over a fire in the middle of the field where they worked.
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 sh
ifts, 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.
We arrived at my friend Ana's summer house on Bainbridge Island around 3 pm. Luckily I made a few extra treats to kick start the festivities. More about those later ... but I highly recommend that you feed your guests while making this meal because it will take up to 2 hours. After all this is meal was originally created in Valencia, Spain as a laborer's or poor man's meal cooked over a fire in the middle of the field where they worked. 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 sh
ifts, 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. 
By this time we started to use the other paella pan inside because the big pan was full and took up the space of the grill. K
elly arrived and was put to work with Ana while she was cooking the inside paella. I ran back and forth making sure that both pans were cooking at the same timing. We heated the other pan with some olive oil and added the onions, chorizo, tomato sauce, poblanos and rice and let it simmer. We added the saffron and pimento spices, garlic, sea salt and pepper and covered both pans with foil and waited patiently while the rice cooked. Patience is not one of my virtues ... but the others relaxed and enjoyed the view over the Agate Passage while sipping Cherry Mojitos and chatting. I couldn't wait to dive into the Paella!
elly arrived and was put to work with Ana while she was cooking the inside paella. I ran back and forth making sure that both pans were cooking at the same timing. We heated the other pan with some olive oil and added the onions, chorizo, tomato sauce, poblanos and rice and let it simmer. We added the saffron and pimento spices, garlic, sea salt and pepper and covered both pans with foil and waited patiently while the rice cooked. Patience is not one of my virtues ... but the others relaxed and enjoyed the view over the Agate Passage while sipping Cherry Mojitos and chatting. I couldn't wait to dive into the Paella!About this time, my friend David walked in after running his first marathon in Seattle. Yes, he was actually standing in the doorway and greeted me with a smile after running 26 miles! We got him an icy cold Cherry Mojito and some Cherry Salsa with chips to help him relax and refuel. His timing was perfect because things were just about to heat up!
The time while waiting for the rice to cook is the hardest part for me because as I m
entioned it requires patience. Well ... it is the hard part because you want to time it just right to put the chicken, mussels and shrimp in without overcooking or undercooking everything. It's all about timing ... let's just say it worked out!
entioned it requires patience. Well ... it is the hard part because you want to time it just right to put the chicken, mussels and shrimp in without overcooking or undercooking everything. It's all about timing ... let's just say it worked out!We added green peas and fresh cilantro to brighten it up. David was the official taste tester and said it was ready. I called everyone to get a plate and paella was served!
It was perfect! As I looked around at everyone eating, I could hear the Spanish music playing and all I could think of is how happy everyone was, especially me. Everyone helped create this beautiful and absolutely delicious meal and had a lot of fun doing it! I think that is what I love about this meal - it is a great way to get your guests involved and chatting about food ... Paella!
We finished the meal off with some Cafe Dulce de Leche Flan that I made. Ana, the sweetheart, brought out a Gluten Free Chocolate Raspberry Cake with a candle and everyone sang
"Happy Birthday ... to me" ... I have always wanted to have a Paella Party for my birthday and now I can say that we did it. Thank you to everyone who celebrated with me, espcially Ana, for sharing her home with us. Hopefully it is not the last time that we all get together to make some really great food. I love Paella and I love making it. I love that you can add whatever ingredients you want traditional or not. I love that it is Spanish and Gluten Free with all my favorite ingredients - chorizo, poblanos, mussels shrimp, saffron, rice. The best part is ... para todos los gustos ... there is a little something for everyone!
Ole!
Lisa
Cherry … Oh Cherry Syrup!
June 26th, 2010 at 9:35 am by Lisa - Gluten Free Foodie
So what is one to do when life gives you 20 lbs. of cherries? 
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 ...
Enjoy!
Lisa
glutenfreefoodie@gmail.com
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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
Heat the water and sugars in a tall sauce pan.
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 ...
Enjoy!
Lisa
glutenfreefoodie@gmail.com
Gluten Free Birthday Wishes and Eddie Vedder
June 25th, 2010 at 8:28 am by Lisa - Gluten Free Foodie
Well yes ... another year and ... Oh what a Gluten Free filled year! 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!
xoxo
Giddy for NW Cherry Season … Naturally Gluten Free
June 23rd, 2010 at 7:23 pm by Lisa - Gluten Free Foodie
I recently spent a day in Yakima, WA, to learn all about the life of the NW Cherry. I am amazed to find out that it takes so much just to get these beautiful, sweet little red jewels to our taste buds. The season only lasts 45 days and if you miss it ... oh how sad!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 Cherrie
s 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 ...
Enjoy!
Lisa
glutenfreefoodie@gmail.com
Yakima Cherry Almond Waffles
June 20th, 2010 at 9:05 am by Lisa - Gluten Free Foodie
Happy Father's Day to my mother who has always been there in both roles as mother and father to me! 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!
Lisa
glutenfreefoodie@gmail.com
Happy National Gluten Free Donut Day!
June 4th, 2010 at 8:03 am by Lisa - Gluten Free Foodie
Yes my fellow Gluten Free Foodies we have something to be happy about today ...
National Gluten Free Donut Day!
My favorite is chocolate dipped by Kinnikinnick especially when I have them ready to go in the freezer and just don't have time to make them.
They also have them in cinnamon sugar, maple glaze and vanilla glaze. My suggestion is to grab whatever flavor you can find because they go quickly. 30 seconds in my microwave and ahhhh ... soft, melty and oh so good ... make sure you have a good strong cup of coffee ready at the same time.
Look for them in the freezer section of your favorite Gluten Free market or grocery store.
Go eat ... Gluten Free Donuts !
Enjoy!
Lisa
