Tag Archives: Lunch

Gluten-Free Tuna Casserole – Economical and Wildly Popular at My House

Gluten free tuna casserole

Gluten-Free Classic Tuna Casserole Image 2011 © Teri Lee Gruss

Was tuna casserole one of your favorite childhood meals? I just learned that my husband is wild for this classic comfort food. You know the one — made with lots and lots of macaroni, canned tuna, mushroom soup, cheese, onions, peas and whatever else your mom might have had in the fridge that she wanted to get rid of.  The classic tuna casserole was topped with crispy bread or cracker crumbs and no one ever seemed to complain about having to eat it. Yeah, that casserole.

I’ve been wanting to try a new gluten-free pasta I recently found Read More »

Gluten-Free Asian Pot Sticker Recipe

Gluten free asian dumplings

Gluten-free Dumplings. Photo: Amy Fothergill

I just want you to know that I don’t know and don’t claim to know how to cook everything. Some things I’m not interested in and some things…well, intimidate even me. I suppose the biggest factor in trying something new is giving myself enough time to fiddle with it and being able to live if it’s not 100% successful.

I’ve come to know Jeff Larsen who also teaches gluten-free cooking classes in the SF bay area. There are some things we do which are very similar and some things we do differently. Either way, there’s a language we both speak and it’s been a pleasure getting to know him. I mention him because he teaches a number of classes around Asian cooking, specifically dumplings. I have had a very good gluten-free pot sticker from Feel Good Foods but there’s nothing like Read More »

Gluten Free Recipe: Warm Millet Salad

gluten free warm millet salad

About one month ago, I put out my Breakfast Millet article to rave reviews. I had gotten so many emails thanking me for putting out the article and most of them requesting that I put out another one for a savory millet dish. As I am not one to disappoint may I just say…..the millet saga continues.

I seriously never get tired of talking about millet. Delicious, healthy and versatile millet is a lot like rice and can be the vehicle to transform even the most mundane dish into something exciting.

In my last article, I made a bold statement saying “you will find that if you look up recipes for basic millet as a savory dish on the internet, that everyone seems to say it is 3 cups of liquid to 1 cup
uncooked millet (3 to 1ratio). I am here to tell you that this is WRONG
.” This brazen statement still holds true. I went on to say that I do what I call “starving the grain” to make it light and fluffy every time and I added my cooking tip which was; the amount of liquid needed to cook the grain depends on your desired outcome of the dish. This is also still true, and here is why.

Just like rice, too much water and you have a goopy mess of rice that is too sticky to be separate and fluffed. Too little water and your rice will not cook all the way through. Millet is no different. I like a little give in my millet (and in my rice). I want the grains to be fluffy and separate so when you combine it with other ingredients (or eat it plain), the end result is not a big sticky mess. To accomplish this all you need to do is follow a few simple rules, and they are; rinse your grains, dry/toast your grains, leave the lid on the pot until done and do not peak….you see, that wasn’t so hard now was it?

Peaking and not rinsing are the biggest killers of grain dishes. You will notice that when you rinse your millet, that just like rice a cloudy film rinses off. If you rinse the millet under cold water a few times you will yield a much better end result after it is cooked; this also makes it easier to digest and for your body to absorb all the health benefits of the grain. Peaking is another common mistake as you are letting out the steam that the millet needs in order to cook properly.

Millet is actually one of my favorite items to serve at a party. Like a bulgur salad, it can be stretched really far when adding lots of delicious, healthy veggies to it. It’s perfect for a room temperature salad and can be made well in advance. In fact, I just had my friends, Patrice and Joy over this past weekend. They are a little more health conscious than the average person and are getting ready for the grand opening of their day spa in NJ called, Indulgence Day Spa. So, this dish was party ready and healthy to boot.

So on to it! This dish is seriously one of my favorites. I never get bored of eating it and it can be made to anyone’s particular tastes. Do you prefer dill over scallions, no problem! Do you like peas over corn, dump it in there! Today though, I am going to give my favorite recipe for warm millet salad (room temperature). So here we go!

Warm Millet Salad

Ingredients:

  • 1 cup of Millet; rinsed about 2 or 3 times and drained
  • 2 cups of Water
  • 1 – 8 oz pkg of Shiitake Mushrooms
  • 1 orange or yellow Bell Pepper; diced
  • ½ of an Onion; diced
  • 1 – 15 oz can of Corn; drained
  • 2 small  or 1 large Scallions; green and white parts
  • 1 cup of Mustard Vinaigrette (see recipe below)
  • Salt and Pepper to taste

 

Basic Mustard Vinaigrette
(Mix all ingredients below and whisk thoroughly to combine)

  • 2/3 cup Extra Virgin Olive Oil
  • 1/3 cup Rice Vinegar
  • 2 tbsp Dijon Mustard
  • A pinch of Salt and Pepper

 

Method:

  1. In a large pot (or wok), add the rinsed millet and dry it out from the rinsing over a medium low heat; keep it moving in the pan so it does not burn.
  2. After it is dry (about 2 minutes), add 1 tbsp of olive oil and continue to stir to coat the millet for about 1 more millet; remove the pan from the heat.
  3. In a second large pot with a heavy or a snug fitting lid, bring the 2 cups of water to a boil.
  4. Add the millet to the pot or water and bring the pot back to a boil; place the cover on and lower the heat to low. Set a timer for 25 minutes (do not uncover or touch the millet again until it is done).
  5. While the millet is simmering; in a large sauté pan or wok, sauté the onions and bell pepper in about 3 tbsps of olive oil over a medium low heat for about 4 minutes until the peppers and onions are slightly tender.
  6. Now add the corn and the shiitake mushrooms to the pan and raise the heat to high and continue to cook mixture for about 3 minutes; you are only looking to warm the corn and mushrooms through at this point. After the mixture is done, set aside and cover the pan to keep warm.
  7. After 25 minutes when the millet is done, shut the heat off, uncover the pot and set the timer for 10 minutes (do not touch or stir the millet). This will allow the millet to dry out a bit and fluff up nicely.
  8. After the 10 minutes, use a fork with large tines and fluff by raking the fork through the millet.
  9. Dump the millet into a large mixing bowl (big enough for the millet and vegetable mixture), add the vegetable mixture to the bowl along with the scallions and gently fold to combine.
  10. Add all of the vinaigrette to the millet mixture with your desired amount of salt and pepper and again fold gently to combine.
  11. Place millet salad in the fridge for about 20 minutes so the flavors have a chance to combine.
  12. Take the millet out of the fridge after the 20 minutes and zap it in the microwave for about 30 seconds or so just to bring it back to a warm temperature (but not hot).
  13. Serve.

 

I find that letting the millet sit for a while really allows all of the flavors to come together and to intensify. Of course you can eat the millet right after you make it without refrigeration, but the full impact of the flavors will not be present without a little resting. In fact, you can let this chill in the fridge for quite a few hours if you want to make this before hand for a party.

 

Serving suggestions; this millet salad pairs really well with a fresh tomato and shallot salad on the side (as seen in the picture above). I like grape-tomatoes and shallot with a dash of balsamic vinegar and some dark green olive oil the best.

Side Note: this recipe was for a “millet salad” and not millet as a side dish like a rice pilaf. In order to get the right consistency for a dinner side dish, you would need 2 ¼ cups of water as opposed to the 2 cups of water I used for this salad recipe. My recipe above calls for the addition of a good amount of extra liquid by way of the vinaigrette. This goes back to what I said, “the amount of liquid needed to cook the grain depends on your desired outcome of the dish.

Variation: sick of fried rice, why not make a “fried millet” instead? Use leftover plain millet just like you would rice to make a healthier version of this favorite Chinese side.

Gluten Free Recipe: Thanksgiving Leftover Turkey Sandwich

gluten-free thanksgiving leftover turkey sandwich

Thanksgiving Leftover Turkey Sandwich (c) 2011 Kimberly Bouldin

With the Thanksgiving holiday quickly approaching, I have been itching to find ways to eat the leftover turkey. I know this may seem odd,as there is no leftover turkey yet, but I am anticipating leftovers, as we have never not had them. I wanted to get creative this year and mix things up. Yeah, turkey soup and mashed potato bowls are great, but I wanted to create a unique turkey sandwich. I didn’t want anything complicated, just a different way to enjoy the Read More »

Healthy Gluten-Free Tuna Salad Recipe

This recipe is full of nutrients that are important to anyone living gluten-free. Tuna is a great source of iodine and iron, and avacado provides fiber, potassium, vitamin E, B-vitamins, and folic acid. The tomato is full of Vitamins A and C, the onions add sulfur, and the cilantro contains Vitamin K and gives the salad it’s zesty taste. I hope you enjoy!

 

Grilled Shrimp Tacos with Corn and Black Bean Salsa

shrimp-0051I would grill all year-long if I could. This year we had so much crazy snow drifts that it was a bit impossible to do. I love my grill dearly…great flavors, you can grill pretty much anything, its outside with the sun and the fresh air, easy clean up, and less fats are used! We grill steaks, chicken, burgers, hot dogs, hot sausages, shrimp, fish, pizza, and veggies…tons of veggies! Last year I bought one of those little grill baskets for I think $3.00 and it works like a charm, especially for mushrooms.

Last week we got the tank refilled and have used it quite a bit since. We are both trying to get in better shape and eat healthier (a follow-up post to my I’m on a mission…post will appear soon, I promise!). So the grill comes in very handy for Read More »

Gluten Free Veggie and Meat Chili Recipe

Amy’s Chili…mmmmm! :)

This is a variation of a “veggies on the verge” soup. When you make chili, it’s a good way to use up some of those vegetables in the fridge you are not sure what to do with. Go ahead and throw in carrots, sweet potatoes and celery if you have it. It will all taste good once it’s cooked. The extra vegetables are not necessary but certainly add nutrients to the mix. You can also use this recipe to make tamale pie.

Read through the recipe first; it’s easier to chop the onion and while that cooks, chop the other vegetables, hardest vegetables first to softest last. Serve it by itself, over brown rice, or even polenta for a complete Read More »

Gluten Free Crab Cake Recipe

gluten free crab cakes

Gluten Free Crab Cakes © 2011 Teri Lee Gruss

Gluten-free crab cakes are delicious and easy to make using ready-made gluten-free crackers. Make large crab cakes as an entree or mini-crab cakes for out-of-the-ordinary appetizers.

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 6 large crab cakes / 18 small

Ingredients: Read More »

Gluten-Free Hamburger Bun Recipe with Hot Dog Bun Tips

gluten free hamburger bun recipe

Gluten-Free Hamburger and Hot Dog Buns Photo 2010 © Teri Lee Gruss

Tired of eating juicy grilled burgers on a heavy, dry, flavorless gluten-free buns? This gluten-free hand-shaped bun recipe makes soft, yeasty authentic looking hamburger buns. It’s adapted from a recipe by Donna Washburn and Heather Butt which appears in their cookbook 125 Best Gluten-Free Recipes.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Makes 6 Buns Read More »