If you’ve never tried chicken liver, here is a dish that is nutritious, fast, and flavorful. Enjoy this excellent source of vitamin A, vitamin B12, iron, riboflavin, niacin (vitamin B3), pantothenic acid (vitamin B5), pyridoxine (vitamin B6), copper, selenium, and protein once a month to keep healthy.

Ingredients

• I pound container of natural/ organic chicken livers; rinsed well in cold water to remove bitterness
• ½ cup rice flour or corn flour (masa harina)
• 2 tablespoons olive oil or canola oil salt & black pepper
•  ½ medium onion, thin sliced
• 1 cup water
• 1 teaspoon lemon juice or vinegar (apple cider or rice)
• 2 tablespoons rice starch or corn starch

Process

Cut liver lobes in half, then dredge in flour of choice.  Heat skillet to medium, then add oil and livers.  Sautee until golden, about 5 minutes. Sprinkle salt & pepper. Turn over and add onions.  Sautee everything till golden, about 5 minutes. Remove cooked livers to a heated platter.

To make gravy, add lemon juice or vinegar to water then stir in starch.  Add to pan, scraping up brown bits for flavor. Cook until thickened, about 3 minutes. Adjust salt & pepper.

Serves 4.

These pancakes are great for breakfast. Nutritious low fat amaranth adds its rich protein, fiber, iron, calcium, and B vitamins to whole grain brown rice, eggs and applesauce for a nutrient dense breakfast that really satisfies.

Ingredients

• 1/3 cup amaranth flour
• 1/3 cup brown rice flour
• 1/3 cup white rice flour
• 1/3 cup tapioca flour or cornstarch
• ½ teaspoon gluten-free baking powder
• ¼ teaspoon baking soda
• ¾ teaspoon salt
• 1 teaspoon fructose or other sweetener
• 2 eggs
• 2 tablespoons oil
• 1/3 cup applesauce
• 1 cup water
• 1 teaspoon apple cider vinegar

Equipment

Skillet or griddle.

Process

Blend dry ingredients in a medium mixing bowl.  Stir in eggs, oil, vinegar, applesauce and water just until mixed.

Allow to set a few minutes, then drop 2 to 3 tablespoons onto hot greased griddle or heavy skillet. When bubbles form around the edges of the pancakes, flip over to cook other side.  Works just as well for making waffles. Serves 4. 

This tangy, refreshing lemon-ade has stood the test of time not just for extracting loads of vitamin C from the rind, but for exceptional taste. Someone can always be found to do the stomping, especially children. Makes a quart. New wooden stompers can be easily bought, or have fun looking for the old, turned ones found at garage sales or flea markets.

Ingredients

• 1 large fresh lemon
• 1/2 cup Gluten Free Works fructose
• 1 quart of fresh water

Equipment

A heavy glass pitcher and a wooden stomper.

Process

1. Scrub the lemon with baking soda on a clean wet cloth.
2. Rinse well then cut into thin slices.
3. Toss the lemon slices into the pitcher with the fructose.
4. Stomp a few minutes until the juice is rendered, but not so long as to mash the rinds.
5. Stir, add ice cubes and enjoy!

The Colorado Rockies have opened a dedicated gluten-free* concession stand at Coors Field, the stadium where the Rockies play. This may be the first dedicated gluten-free concession stand in Major League Baseball.

The menu features hot dogs, hamburgers, chicken sandwiches, chips, cookies, brownies, soda, water and gluten-free Redbridge beer.

The gluten-free stand is located behind Section 147 on the left field concourse.

This specific location was created in response to increasing requests for gluten-free options from fans with Celiac Disease. Read More »