 Cheer on your favorite team as football playoffs heat-up and the Super Bowl parties begin! Here's my family's hearty recipe for chili. It doesn't need anything extra but some kids like to add Fritos on top for an extra crunch, while others add a dollop of sour cream and shredded cheese. Don't forget all the other snacks to munch on: Milton's Gluten Free Red Chili Salsa Chips, Tostitos corn chips and salsa, popcorn, guacamole, buffalo wings, etc etc etc! You can bake or fry your own buffalo wings, or you can order them locally from Sullivan's Quay -- they make them gluten-free! So gear up for some good football and put a pot of our chili on the stove. Enjoy!
Mom's Delicious Chili In a large pot, saute: 1.5 lbs chopped meat (either turkey meat or sirloin) 1 large chopped onion Add: 2 cans of kidney beans 3/4 can of water 1 large 28 oz can of tomatoes (crushed or pureed) 1 chopped green pepper 1 1/2 tsp chili powder 3/4 tsp salt 1 tsp Worcestershire pinch of crushed red pepper flakes dash of Tabasco or Chulula hot sauce Bring to a low boil, then partially cover and simmer for awhile until desired thickness. Serve in bowls with optional toppings, like sour cream, cheese, Fritos, etc. We like to have our chili with homemade corn bread right out of the oven! Try your favorite recipe or use a ready-made GF mix like Stonewall Kitchen Gluten-Free Cornbread.
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So proud of my alma mater, Cornell University, for having a dining hall that offers a 100% gluten-free menu!!! (And it's nut and peanut-free, so I can eat there, too!) Check out the news at living.cornell.edu/explore/news/1701-dining-risley-gluten-free.cfm. GO BIG RED!
 When my mom said she had a new recipe to try for homemade gluten-free bagels, I was on board! She recently had lunch with friends who eat gluten-free and got a hold of this amazing recipe, originally from the blog "Gluten-Free on a Shoestring." We baked them today and, low and behold, they taste like the bagels from the bagel store! Doughy, soft and absolutely delish!!! We ate them up! You can find the original recipe below or click on this link: glutenfreeonashoestring.com/easy-no-rise-gluten-free-bagels/. ENJOY!
EASY NO-RISE GLUTEN FREE BAGELS (yields 8 bagels) Ingredients: 3 1/2 cups GF Bread Flour (we recommend Pamela's Gluten Free Bread Flour) 2 tsp instant yeast (we used regular yeast and it still worked!) 2 TBS sugar 1 1/2 tsp kosher salt 1 cup warm water 6 TBS unsalted butter at room temperature Egg wash (1 egg beaten with 1 TBS milk) Directions: Preheat oven at 400 degrees. Line a baking sheet with parchment paper. In a large saucepan, bring 6 cups of water, 1 TBS molasses and 1 tsp kosher salt, to a boil over high heat. For the dough: Mix flour, yeast and sugar in a stand mixer bowl. Add salt and continue to mix. Add water and butter and mix on low speed using the stand mixer dough hook, until combined. Raise speed to medium and mix for another 5 minutes. Using a silicone spatula (sprayed with Pam), scrape the batter down. Cover the bowl and refrigerate for 10 minutes. (You have time for a quick DIY facial!) To shape the bagels: Sprinkle the surface with GF flour. Sprinkle the dough lightly with the flour and knead the dough until smooth. Divide the dough into 8 equal pieces. Shape into small rolls and put on the baking sheet about 2 inches apart. Place a floured finger in the center of each round to create a hole. Next: Boil the bagels in the water/molasses/salt mixture that's boiling on the stove. Don't crowd the bagels. Boil for about 45 seconds, making sure to turn them over. Remove the bagels and put back on the baking sheet. Brush the top of each bagel with the egg wash. Add any extras to the top of the bagel like sesame seeds, salt, minced garlic, poppy seeds, etc. Bake approx 18-20 min or until golden brown. Remove from baking sheet and eat up!  Many people who are first diagnosed with Celiac Disease are frustrated with "bland" gluten-free dishes. What they don't realize is that you can still have delicious, spicy food. This dish is mighty hot with its chili oil and Siracha sauce! It is stir-fried beef with sugar snap peas and Siracha drizzled on top for a kick. Just serve it over rice and a veggie on the side to compete the meal. It has quickly become a favorite in my house! The recipe is from The New York Times Cooking section, by Melissa Clark. Do NOT forget to use GF Tamari (soy sauce.) I recommend San-J Gluten-Free Tamari. Enjoy and let me know what you think! Click here for the recipe:
cooking.nytimes.com/recipes/1013148-stir-fried-beef-and-sugar-snap-peas  Happy Halloween! It’s time for costumes and candy! Be ready for trick or treaters when they come to your door with safe, gluten-free candy. As always, read, read, read the manufacturer’s label on the package; sometimes companies switch manufacturing plants during holiday season which can be contaminated with wheat or barley. Here's a list to keep in mind:
Gluten-Free Candy: Tootsie Rolls Hershey bars, kisses, hugs Milk Duds Starbursts Smarties 3 Muskateers Milky Way Carmel and Midnight Candy Bars (not Original) M&Ms candies original, peanut, and peanut butter flavors (check package for seasonal and holiday colors) Babe Ruth Dum-Dum lollipops Reese's Peanut Butter Cups Butterfingers Milk Duds Laffy Taffy Wonka Pixy Stix Oh Henry Raisinets Snickers Almond Joy Candy Bars Watch Out! Candy Containing Gluten : Twix Twizzlers licorice Nestle Crunch Bars Kit Kats M&M candies pretzel flavor Milky Way Original Candy Bars Rolo Mini NOTE: Check individual packaging for CANDY CORN - some are made with wheat!  I've been relaxing and eating my way through the summer, but now I'm back with a tasty BBQ plan for your next get-together! Turkey burgers are a healthy alternative to the usual red meat hamburger and these add a spicy twist -- from Bon Appetite's vault, these Indian inspired "Bombay Sliders" will become your favorite. The side sauce is key, so don't forget to make it. Pair it with a summer wine like Duckwalk's Southampton White or Wolferr's Rose, and your guests will come back every summer to celebrate the sun. Enjoy!
Bon Appetite's Bombay Sliders with Garlic Curry Sauce: (makes 8-10 burger sliders) SAUCE INGREDIENTS 1 cup mayonnaise, divided 6 1/4 teaspoons curry powder, divided 1 1/2 tablespoons plain yogurt 1 1/2 tablespoons ketchup 1 garlic clove, minced BURGER INGREDIENTS 2 pounds ground turkey 6 tablespoons chopped fresh cilantro 1/4 cup minced green onions 2 tablespoons minced peeled fresh ginger 2 teaspoons ground cumin 3/4 teaspoon hot chili powder 1 teaspoon salt Gluten-free rolls DIRECTIONS
 Celebrate Spring! Celebrate that it's finally Friday! Celebrate college graduation (high-five for Leah!) This delightful, easy recipe is perfect for a luncheon dessert or an afternoon snack. Just use gluten-free vanilla wafers, and it's a perfectly GF. I use Kinnikinnick Foods vanilla wafers for this recipe.
Mini-Cheesecakes Cupcakes ingredients 2 eight ounce packages of cream cheese 1 cup sugar 2 eggs 1 tsp vanilla (gluten-free) vanilla wafer cookies (gluten-free) Line cupcake pan with paper baking cups. Mix ingredients together. Spoon on top of gluten-free vanilla wafers. Bake at 350 degrees for about 10 minutes. After cooled, store in refrigerator. Top with whip cream and fruit before serving!  We had a blast in Beantown on school vacation! Just walking the whole Freedom Trail can make anyone hungry. We only ate at a few eateries but all were gluten-free friendly and had GF menus! The waitstaff were exceptionally helpful. If you're headed to Boston, you may want to add these to your list: Hillstone (American cuisine, Faneuil Hall), Ocean Prime (Seafood, Seaport District), and Artisan Bistro (American, Theater District/Boston Common.) If you have any good GF restaurants to add, let us know in the Blog comment section or on Facebook! These restaurants will also be added to the Restaurant section of the website for future reference.
 May is National Celiac Awareness Month! Do something good! This is a great time to educate others and tell them about Celiac Disease. If you're in a restaurant, ask them to add safe gluten-free options to their menu. If a friend asks about your diet and all your gluten-free mumbo-jumbo, then chat about the disease. The more people understand Celiac, the easier it will become for those of us who need to deal with it on a daily basis.
Make a new GF recipe -- then bring it to your friend's house or your next meeting, and let others discover that eating gluten-free can still taste delicious. Tell someone when you are on line at the coffee store about Celiac Disease. Wear a support Celiac Disease shirt at your next race. It doesn't matter what you choose, just do some good and spread the word! This is also a wonderful opportunity to donate to worthwhile Celiac institutions that do research and promote gluten-free living. Favorites include The Celiac Disease Center at Columbia University (www.celiacdiseasecenter.columbia.edu) and The University of Chicago Medicine Celiac Disease Center (www.cureceliacdisease.org)  Get ready for the most delicious matzoh treat ever! We made it fast and devoured it even faster. Don't think about the calories…eat it! Love it! Bring it to your upcoming Passover seder and watch it disappear. This recipe was adapted from Marcy Goldman's original dessert found in her cookbook, A Treasury of Jewish Holiday Baking. GF Chocolate-Caramel Covered Matzoh Crunch INGREDIENTS
DIRECTIONS Preheat oven to 350 degrees Line a rimmed cookie sheet with foil, then cover the foil with a sheet of parchment paper. Place the sheets of matzoh on the parchment paper. Try to cover as much area as possible to make the most candy crunch. In a saucepan, melt the butter and brown sugar together over medium heat. Stir until it is all melted and starting to boil. Continue to let it boil for another 3 minutes, stirring constantly. It will become thick. Remove saucepan from the heat and add the salt and vanilla. Give it a quick stir and then pour over matzoh so that it is all covered. Use a spatula to spread it out evenly. Put the cookie sheet pan with the covered matzoh in the oven and bake it for about 15 minutes. Don't worry when it starts to bubble, just watch it to make sure it doesn't burn. See cute photo below :) Remove pan from the oven and immediately cover with the chocolate chips. They will start to melt. Let stand for 5 minutes and then spread the melted chocolate with a spatula. After it cools, put it in the refrigerator. After 30 minutes, take it out and break it into pieces. Then enjoy! |
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