Gluten free – Page 5 – Holly's Gluten Free Home

Today is cinco de mayo. But, I’m on call and so I’m boycotting… And my boyfriend, who is Mexican, says it’s not a real holiday…so I feel like boycotting is even a better idea. Of course, he came home and asked “where are the margaritas?” Jerk. Just kidding… Mostly.

Anyway, I had planned sandwich night for the kids (essentially I put out bread and sandwich meat and cheese and condiments and call it dinner! Yeah, me!) I wanted something a little different tonight and one of my favorite (and super duper easy dinners) is a one pot curry rice bowl.

I use a rice maker, but a large pot would work as well.

So to rice maker add:

1 cup rice

1 can garbanzo beans, rinsed and drained

1 small chopped potato

1/2 chopped onion

2 c water

1/2 can coconut milk

4T curry

Oregano/ thyme to taste

Salt and pepper to taste

2 t red pepper flakes

just pour it all in there and get ready for fantastically easy & delicious

add us too!

the poor beaten machine that cooks my rice!

Mix it all, turn on rice cooker to “mixed” or boil and then simmer on low heat until all water absorbed. I usually add 1/2 cup water at end and stir to give a creamier texture. Serve with side of tomatoes or puréed tomatoes.

here it is! Cinco de Mayo that!

❤️make it a great night!

Pad Thai! Make your meatless Monday memorable!!

By GlutenFreeHolly

On May 4, 2015

In Gluten free

Admittedly, I love Mexican food… And it’s so easy to make gluten free and vegetarian and it’s so yummy! But, this can create quite the rut… And tomorrow is cinco de Mayo… So, let’s mix it up!

What you need:

1 box of 8 or 16 oz rice noodles (I’m cooking for 6 so I used 16 oz) half everything if you go with 8

1/2 cup veggie broth

2 T gluten free soy sauce

Juice of 1 lime, plus 1 lime cut into wedges

1T sugar

Sesame oil, red pepper infused sesame oil too if you can find it

1 container cubed firm organic tofu

Salt

Bean sprouts

2 eggs

2 cloves chopped garlic

Peanuts

Green onion, sliced

Ready?

Place noodles in bowl of hot water – let sit 30 mins and then drain.

Heat sesame oil and fry tofu with a little salt and the red pepper infused oil if you are cooking for people who like spicy (I, however, unfortunately am not… And my kids will likely require 4 gallons of water for the small amount I’m going to add)

get that tofu frying! brown well …

In another pan, heat 3-4T sesame oil and scramble 2 eggs, set aside

On med heat, with residual oil, add garlic and noodles and mix well. Mix broth, lime juice, sugar and soy sauce and pour over noodles, stir well.

Add in egg, tofu & mix well. Place I large serving dish, garnish with likes on side, sprouts on top and peanuts. Serve with red peppers flakes and extra gluten free soy sauce!

My kids loved it and ate the tofu!!! (That’s a first) Have a great night! ❤️

omg delicious…and rediculously easy!

Gingerbread Waffles…gluten free & perfect for a lazy Sunday

By GlutenFreeHolly

On May 3, 2015

In Gluten free

Long week? Well Relax! Put some easy, yummy waffles on the table with fruit & cheese grits and brunch is ready! These waffles taste as good as they smell….and they smell like a combination of a fresh spring morning & cooking in my mom’s kitchen at Christmas….yep..that good!

Step 1. Get coffee…rinse & repeat until eyes open (it took 3 cappuccinos for me…but now I’m good!)

Step 2. Grits- boil 2 cups water ( or half water, half milk), once boiling, whisk in 1/2 cup grits with dash salt. Cover and turn heat to simmer, once thick, add handful of your fav cheese … Or whatever you have on hand. Woohoo! Done!

Step 3. Waffles

A. Beat 2 egg whites to soft peaks & reserve

B. Add yolks to 3/4 c water or milk

2 T melted butter or oil

1 t vanilla

1T Apple cider vinegar

1 mashed banana (optional)

C. Mix 1 3/4 c pamelas pancake mix

1/4 c turbinado sugar ( or regular)

2T ginger

1/2 t cinnamon

3 cloves crushed

1/2 cup pecans (optional, but very yummy)

D. Mix wet into dry, fold in egg whites, cook on waffle iron… Makes 6 waffles!

E…….ENJOY😘

Fall in Love with Meatless Monday! Red Chard Enchiladas with Freshly Prepared Salsa Verde….gluten free, vegetarian and omg good…..

By GlutenFreeHolly

On April 27, 2015

In Gluten free

A year or so ago, my kids designated Monday as Mexican Monday. I know the rest of the world has it as Meatless Monday…so why not just mix them together? Anyway, I always look forward to cooking Monday dinner, and tonight is no exception!

First, fresh homemade salsa verde… I’m going to start with that, because honestly if you’re exhausted, just make that, grab a bag of tortilla chips, some retried beans and cheese and you’ve got yourself a meal! It’s good…really good…my son, who was my taste tester tonight, ate at least a cup of it before I had the enchiladas ready to bake! Ready?

Salsa Verde

you cant find THIS in a store! get your chips ready… the cook needs some nourishment, too!

10-12 tomatillos

6 small sweet peppers

1 jalapeño (seeded if you don’t like it spicy, 2 if you like it HOT!)

Salt 1tsp

Garlic 2 cloves

1/2 onion

1 cup cilantro fresh

Husk tomatillos, wash. Add everything except salt, garlic & cilantro to boiling water and boil 10 minutes. Add to ninja with salt and garlic and blend, add cilantro and blend to pure delicious, salsa verde perfection…..stays in fridge for at least a week…..assuming that you don’t eat it all….good luck with that!

tomatillos!

usually, im the one in hot water…but tonight, so far, so good

they look delicious already

ninja, ninja, Ninja!

Next stop, Red Chard Enchiladas

You need: red chard, or rainbow

Onion (red), garlic, salt & pepper

3-4 small sweet peppers

1 jalapeño

3 potatoes, chopped

Cheese, shredded, I used “Mexican blend”

Corn tortillas, I used Mission

Salsa verde, from store or above

Brown potatoes about 10-12 minutes, until cooked with salt and pepper, set

aside

chop, season, and brown…you DO have music on , right?

Chop up stem of chard and sauté with onion, garlic, salt and pepper. After a couple handfuls of chips (maybe 3-4 mins), add peppers, then chard leaves cut into ribbons. Sauté about 5 mins. Add potatoes, 1 cup of cheese, stir.

red chard stems, ready for chopping

add everything together & mix!

Spoon into warmed tortillas (microwave 1 minute in towel), roll and place in pan.

roll it up!

Cover with salsa verde & cheese.

pour on salsa & spread to cover

Bake until bubbly 15-20 mins 350 degrees, covered

Get your family to the table! They better kiss the cook tonight! ❤️

Banana Nutella Stuffed French Toast….now that says weekend

By GlutenFreeHolly

On April 25, 2015

In Gluten free

I’m on call this weekend… Which while I love my job, I don’t love call. So I make an effort to maintain “my happy state of mind”… Breakfast with my kids… Maybe a little coffee break between hospitals…the day may take longer, but I feel more human…. And I think that makes me better- better mom, better doctor, better partner, better friend. Of course, when the emergency room calls 5 mins after I’ve finally gotten home, the happy all goes away in one beep of the pager (it’s Pavlovian) and I’m back to my small rituals to reinstill the “happy”.

Nothing says happy like French toast on a Saturday morning with a cappuccino and the kids… And even better? Stuff it with nutella and banana…. Oh yes!!!!

You need (the first 2 are obvious)

Nutella & a sliced banana

Milk 1 cup

Eggs 2

Vanilla

Cinnamon 1 t

Nutmeg dash

Olive oil 1T

Bread- 8-10 slices (makes 4-5) I use Udi’s gluten free sandwich bread

add as much cinnamon and vanilla as you like!

nutella and banana! yum.. try also dulce de leche or peanut butter!

Mix the milk, eggs, oil, vanilla, cinnamon & nutmeg

Spread Nutella on bread, place banana slices and cover with second piece of bread. Dip in egg/milk mix, flip and then place non stick pan on medium heat.

dip bread – sandwich style- and then flip

cook until golden brown … dont you love that smell….

Cook 3-5 mins per side. Cut and garnish with remaining banana.

Enjoy! It’s Saturday and you are beautiful!❤️

Great Gluten Free Eats in Miami! Deli Lane & Misha’s Cupcake’s Cookies for Dessert! (Yes. That’s Right…GlutenFree)

By GlutenFreeHolly

On April 22, 2015

In Gluten Free Dining

I usually eat out 1-2 times per week, and of course, have some degree of anxiety over what I may accidentally ingest. I have really found that well written menus with simple fresh ingredients are more reliable than “gluten free”. There are some great, reliable gluten free places in Miami, but I like to find somewhere that my friends don’t make the “gluten free face”….. Yeah… It’s true, right? So I choose places that don’t have complicated sauces or salad dressings, and have delicious fresh foods!

Deli Lane is a Miami favorite… Especially for brunch… Weeknights and weekend evenings, the wait is non existence, the service great, the atmosphere chill and the menu casual, and varied…. As a bonus… They always have a gluten free item of the day (which in fairness, I have never ordered because their salads and omelets are just too good).

This time, we grabbed an outdoor table on Saturday evening, and I ordered a Strongbow Cider at the recommendation of our waiter and it was GREAT!

cold, crisp, light and delicious

For dinner (brunch is served all day) I ordered the brunch enchilada. Corn tortillas layered with refried beans, eggs, cheese and tomato…. Just great & with a side of cheese grits! The gluten free special of the day was pancakes with berries…yum.

brunch enchilada at Deli Lane

I have been dining here for years. The staff knows what gluten is and can tell you if the dish you would like is safe, the food is consistently good, the happy hour is fab and I have never gotten so much as a stomach ache… Although once I ordered potato skins for dinner and I had to be rolled home…

Dessert?

Now… If you come to Miami, or you live in Miami, you’ve got to try Misha’s Cupcakes. There are stores throughout Miami and Misha recently began selling gluten free foods. High quality ingredients with high flavor desserts. If you need a sugar fix, this should be it. I don’t eat too many sweets, but tonight I tried her new ginger cookies… Soft, right texture and ginger snap taste inside and out. I ate 3… Yes, I did and don’t judge.. One word, Yum.

Misha’s Cupcake’s Gluten Free Ginger Cookies

Gluten Free Travel Tips! Nashville Here I Come!

By GlutenFreeHolly

On April 14, 2015

In Gluten free, Gluten Free Dining, Uncategorized

I love, love, love to travel… But there have certainly been times when I have made errors and had to worship the porcelain goddess of gluten hatred… And she is vindictive!! All you have to do is select from the menu carefully, and select gluten free restaurants even more carefully! And then.. Have FUN and see the world!! Here are my top tips for a tip-top trip!

Tip1- In the airport, stick with brand name gluten free bars, like KIND or Odwalla, or stick to fruits, nuts and pre packaged smoothies, like Naked juice. For a more filling meal, go to a sit down restaurant and go for something like a salad (Caprese is my on the road go-to), making sure not to get dressing unless verified to be gluten free! Other options are chips and salsa, rice and beans, or a sandwich or burger- sans the bread (just make sure they are not just peeling the bread off)!

320 calories.. with a bag of nuts, I’m powered up for my morning!

Tip 2- Avoid frozen mixed drinks! If you’re on vacay and you want to have a nice drink (or 2..), go for a yummy glass of wine, a gluten free beer, Apple cider, or a handmade high quality mixed drink on the rocks!

yum… nice evening reprieve!

Tip 3- KISS … Keep it Simple… Seriously!!! Don’t order the entree with 3 creamy dreamy sauces…gluten based thickeners abound! Go for a balsamic or balsalmic vinegrette! Yum!! Even molé is often made with flour and roux is as well. All of these can be prepared gluten free, but if not specified in the menu, steer clear!

edamame… cold… hot… LOVE IT! my snack!

Tip 4- Dare to try new things! Check the ingredients & dig in!!! There are so many beautiful, wonderful foods that are gluten free!!!

Today, at the Gaylord Opryland resort, I ordered a roasted sweet potato sandwich with olive tampenade and arugula… Sans bun… delish!!!!

THIS was a delicious treat! sweet potatos, olives & arugula with a fig jam! Shut the front door!!! excellent!

Definitely going to try that in the home kitchen!

Book that flight! Don’t have food fear! Just have food RESPECT!

Make it a great night! I’ve got an grand ole opry show to catch

Pão de Queijo… Always gluten free & always amazing

By GlutenFreeHolly

On April 12, 2015

In Gluten free

Pão de Queijo is one of my most favorite foods. I first discovered it after my boyfriend came back from South America with tales of a gluten free cheese bread….soft, warm & cheesy on the inside and perfectly crisp on the outside. He brought a box of the mix for me to try…and I was hooked! This Brazilian cheese bread is so simple to make, no mix is required, only water, milk, oil, eggs, salt and tapioca flour ..that now I can get at both Publix & Whole Foods without a problem. I tried multiple recipes, but my favorite is from www.thekitchn.com. I’ve posted it before, but it’s been several years, so here is my best recollection. Enjoy it…and maybe make half the recipe….I ate 6 and want to lie down and go to sleep….probably too many…

All you need is in the photo below, plus Parmesan cheese & your oven set to 350… I was cooking bread for my kids at 425 and burnt mine (as you will see on my photos… they were still so good!)

all you need, plus parmesan cheese

Boil 1c milk, 1/2 cup oil and dash salt

step 1- boil the milk, oil and salt

Once boiling, mix in 2 c tapioca flour

step 2- mix in the flour… at this point I always wonder if this will be edible

Scrape into mixer and beat 2 minutos, then add 2 eggs and 1c Parmesan cheese, one at a time, mixing well until smooth & sticky

step3- beat on medium adding remaing ingredients…until extremely sticky…reminds me of making piñatas

Get your hands wet, and have a bowl of water to dip into as needed, and shape dough into little balls of sticky deliciousness. Place on non stick surface.

step 4- with WET hands, roll into little balls

Bake 350- 20 minutes…they will be lighter than these.

bake 350 degrees, 20 mins….these are too dark & too delicious 🙂

serve them up!

Have a great night and keep cooking!❤️

Date Night! Talavera- Coral Gables

By GlutenFreeHolly

On April 12, 2015

In Gluten Free Dining

Night out & we are going to one of my favorite restaurants, Talavera www.jaguarhg.com ! This restaurant has reliable food & service, a great location & reservations on Open Table. Perfect! I really enjoy Mexican food because there are so many vegan, vegetarian and gluten free choices. And for dinner with friends who eat meat….that’s always there as well. On arrival, the place was packed, but still no wait! The only bad thing about Talavera is that I have never, ever had room for dessert… In fact I usually order appetizers and an entree to share! If you are a big eater, you will definitely love it!

We started with Margaritas (can you say über?). I got the “ambitious” margarita (yes! I did!) and my date got the “flor de pasion” margarita.

flor de pasion margarita

the ambitious margarita

We ordered the queso fundido poblano as appetizer #1 which comes with handmade flour tortillas that they happily switch for corn. This is so good…just order 2 and skip dinner!

queso fundido

queso fundido on fresh homemade corn tortilla

Next we got the jicama & cucumbers with chili piquin. So fresh and crispy, if it wasn’t so spicy I could eat it all night!

Finally, we order the vegetarian Huarache, or sandal. These have a masa base and then are filled with a variety of toppings. They have many choices, but the veggie Huarache is full of fresh roasted zucchini, onions, black beans, cheese & a lot of guacamole. Divine!

this huarache, or sandal, is like a size 12…. maybe its for the Miami Heat! super delicioso

Well…I’m full and that was so yummy! No tummy ache = excellent! See you there! ❤️

Flan-tastic! (Flan is usually Gluten Free)

By GlutenFreeHolly

On April 9, 2015

In Gluten free

Today is my son’s birthday. Time really does go by too fast. Older parents, especially other doctors, have repeatedly told me their regrets & reminded me to make the extra effort, get home as early as possible, go back in for night work after family dinner when & if appropriate, and be there. I guess that is my advice, too (and I’m not saying it’s easy)…. Be present. With your kids, friends, parents & significant others…& yourself.

Anyway, my youngest wanted to make the birthday boy a Flan, and get him Misha’s cupcakes! On a side note, Misha’s cupcakes are mini little morsels of deliciousness, and she sells gluten free cupcakes too!

Simple Flan

Heat 1 c sugar over medium heat, stirring often until a smooth liquid

Sprinkle 1 t cinnamon over bottom of cake pan and then pour in molten sugar to coat pan

Whisk 3 large eggs and then add

1tsp vanilla, 1/2 t cinnamon

1 can each evaporated milk & sweetened condensed milk, whisk well and then pour over sugar

Make 1 hour at 350, allow to cool & then evert . Serve with berries & whipped cream.