Recipes

Sweet noodle kugel Credits: www.glutenfreesmusings.com

As I was reminiscing about living in NYC, and getting kugel from the local kosher deli. And I thought why not…I could do this. If my grandparents could see me now they would be so proud, and very shocked! I remember once when I was younger visiting my grandma in the Bronx and eating at a kosher deli, I asked for an egg-cream with my pastrami sandwich…..oooh, the looks of daggers I received. I might know a fraction more than I did then, like meat and dairy don’t go together, but that is about it sadly. Along with kugel, I do love me a nice big bowl of matzo ball soup and a knish…now my goal is to make those in GF fashion.

This week started with kugel, and it came out great. I really think the key was the noodle. And since traditional kugel calls for egg noodles, us GF-ers are kind of out of luck, or so I thought. But one of my new favorite gluten-free products, a corn pasta from Hungary, Cornito fit the bill! Corn pasta from Hungary, who would have thought? But it is delicious and not only tastes just like traditional egg noodles, it is pretty cheap.   Read More »

I am always looking for a way to make my current meal choices healthier. This not only helps my body, but it helps me to get out of a rut that I sometimes seem to fall in with foods.  I find something that I like and I like to eat it a lot.  Sometimes daily.  Tuna melts are one of those favorites.  In addition to limiting tuna to 2-3 times per week, I don’t know that I need melted cheese & mayo on a regular basis.

Avocados were on sale this week when I went grocery shopping – 5 for $5.00.  They were the big ones, too, not the tiny ones.  I wanted to incorporate avocado into my lunch, but knew I needed more protein, so the avocado tuna salad was born.

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This is a hearty dish perfect for late fall or winter. It’s also wonderful with any root vegetable like turnip, carrot, parsnip, rutabaga, and sweet potato. If you don’t want to bother cutting the squash many stores offer it pre-cut.
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Green Veggies Kaitlin Fleming

Tonight I made an all-organic gluten free chicken noodle soup and it hit the spot. It is a seasonal staple and it does not have to contain gluten to warm your belly.

I’ve made chicken noodle soup before so I just used what I knew I wanted in the soup as a guide.

The great thing about this recipe is that you can add any veggies you want, replace noodles with rice and potatoes, whatever you are craving.

I chose to go with all green veggies tonight: asparagus, broccoli and green beans (fresh or frozen).

If your pantry is stocked you’ll have all of this already! Read More »

Gluten Free Quinoa Porridge

A little while ago I did a post on quinoa porridge with banana, however I thought that I would revisit the concept of quinoa porridge for two reasons: 1) it is definitely feeling like porridge weather and 2) I have come across a bit of debate recently about whether oats are in fact gluten free or not. Read More »

On with the eats…

I love roasted vegetable lasagna, Kevin loves meatloaf. But I only had time to make one of them this past weekend.

Then I thought to myself, self: why decide between the two?

Ohhh yes, now we’ll never have to choose again. Read More »

Internationally Renowned Chef Walter Staib Cooks Gluten-free!

Renowned chef, restaurateur and television personality, Chef Walter Staib, regularly includes gluten-free recipes on his PBS show, “A Taste of History.”

His City Tavern in Philadelphia is a faithful recreation of an original 18th century tavern where Chef Staib brings history to life with his wonderful dishes. He has made numerous appearances on local and national cooking shows, such as The Food Network’s Best Thing I Ever Ate and Iron Chef.

Chef Staib is the culinary ambassador to Deborah Heart & Lung Center, a hospital in New Jersey. He develops heart healthy recipes approved by nutritionists for a heart healthy diet, and then appears weekly on CBS to demonstrate them.  We were thrilled when Chef Staib offered to provide Glutenfreeworks.com one of his incredible gluten-free recipes. Read More »

Peaches – Cut into half inch slices

One of my passions in life is baking, but once I learned I had to go gluten-free, I felt I had lost this ability.  Not only was I horribly mistaken, but gluten-free baking can actually taste better than baking with wheat flour, yes, even better!

My favorite magazine for the last 15 years has been Food & Wine. Every month when I receive it in the mail, I cannot wait to open it to the index to see what recipes await.  The dessert section is the first category I explore, and try.  I was so disappointed when I thought I would no longer be able to create the wonderful baked goods published in this bible of mine.  Then I saw this recipe, by New York’s Bobby Flay, and decided I have to give it a try. Read More »