Archives – December, 2010
Hooooooo-boy. There is nothing quite like the over-indulgence of the holidays to make a person feel like enough is enough. Time to say “NO!” to those cookies in the cupboard! Lighten the load! Eat healthfully and deliciously! At least that’s what we were saying to one another last night when dinner time came round. With very few ingredients kicking around the cupboards, we whipped two varieties of tubers – garnet yams & russet potatoes – into shape and supped on this light, filling and delicious soup. (hint: try a grilled cheese sandwich on the side for an extra warm & fuzzy meal!)
December 27, 2010
We know. The holidays are crazy (and, pssst…they’re almost over!). So in case you need some last minute recipes to fill out your table – or in case you need a delicious GF side dish to bring to Aunt Betty’s that your family politely avoids because it’s gluten-free – head on over to Craft for a little assemblage of holiday recipes, many of which are GF, most of which sound deee-licious!
December 23, 2010
You KNOW gluten-free is mainstream when cartoon characters start talking about gluten-free foods! Overheard last night whilst a GF Lab spouse was watching an episode of The Simpsons in which Lisa takes over coaching Bart’s baseball team, The Isotots:
“OK, everyone study two-out situations, count management and I’ll be back with some gluten-free crackers.” — Lisa, handing out spreadsheets while the other team enjoys pizza between games of a doubleheader
December 20, 2010
If you’re still wondering if you (or your recipient) can get a copy of our cookbook in time for Christmas, the answer is yes! We’ll ship your order out just as soon as it comes in. In fact, a few of our gluten-free gifters have paired the Dig In: Sweets with a mixing bowl, a set of cute measuring cups, a whisk and a kitchen towel to round out the gift. Others have made a recipe from the book and paired the goodies with the book. Brilliant, we say!
December 18, 2010
photo by Jessamyn Harris
Gearing up for some holiday baking? So are we, and we are pleased as punch! This year’s goal is to come up with a good GF recipe for Mexican Wedding Cookies (aka Russian Teacakes)…definitely feeling a little nostalgia for that powdery, crumbly goodness all up in our mouths. Since we don’t have that recipe ready to share with you, what we CAN share with you is a solid (as in: solidly delicious) recipe for gluten-free sugar cookies. Make it. Roll it. Cut it. Bake it. Decorate it. Eat it.
December 14, 2010
December 10, 2010
Over the weekend The Lab had a holiday gathering. And as the guest list grew, so did the dietary restrictions. The one food that could please them all? Paella. We had two versions: your standard run-of-the-mill version with chorizo, chicken (and a few handfuls of shrimp thrown in for good measure); and a vegan version made without chicken broth and with extra snap peas in place of the meats. The result? A delicious, hearty meal that all could enjoy (gluten-free, dairy-free, vegetarian, vegan…woo!), and a specialized meal that doesn’t even require the paella pan. We will do this again and again, and we hope you will, too.
Paella with sugar snap peas [with vegan option]
1/2 cup dry white wine
1/2 teaspoon saffron threads
1 1/2 teaspoons salt
1 1/4 teaspoons smoked paprika
1 teaspoon freshly ground black pepper
6 large boneless, skinless chicken thighs, cut into 1-inch chunks [vegans omit]
4 ounces 1/4-inch-thick slices fully cooked smoked Spanish chorizo [vegans omit]
1 tablespoon olive oil
1 1/2 cups chopped onion (about 1 large)
4 garlic cloves, minced
1 1/2 cups long-grain rice
2 cups low-salt chicken broth [vegans use veggie broth or the juice from the jar of roasted red peppers]
1 14.5-ounce can diced tomatoes in juice
1/4 cup chopped roasted red peppers from jar
1/4 cup chopped pitted green olives
2 1/2 cups sugar snap peas, trimmed (about 8 ounces) [vegans use 14 ounces snap peas]
- Preheat oven to 400°F. Mix white wine and saffron threads in small measuring cup; set aside. Combine salt, smoked paprika, and black pepper in small bowl; rub spice mixture all over chicken thighs [vegans, add spice mixture to onions in step 2]. Heat heavy large ovenproof skillet over medium-high heat. Add chorizo and sauté until fat begins to render and sausage browns, stirring occasionally, about 3 minutes. Transfer chorizo to large plate. Add olive oil to skillet. Add chopped chicken to skillet and cook until browned, about 4 minutes per side. Transfer chicken to plate with chorizo.
December 7, 2010
December 2, 2010
