Poached Salmon Nicoise Salad

Ingredients:

2 bay leaves

1 tablespoon kosher salt

10 black peppercorns

2 cups white wine

2 pounds skin-on wild salmon fillet pieces (1 to 1 1/2 in. thick)

3 garlic cloves, minced

1 tablespoon whole-grain mustard

5 tablespoons Champagne vinegar

1/3 cup extra-virgin olive oil

2 tablespoons chopped flat-leaf parsley

2 tablespoons chopped basil

Sea salt to taste

6 cups mixed greens

10 small yellow-skinned new potatoes, boiled until tender and cut in half

4 hard-cooked eggs, cut into quarters

1/4 pound haricots verts (French green beans) or regular green beans, trimmed and boiled until tender-crisp

1/2 cup pitted Niçoise olives

3 Roma tomatoes, cut into lengthwise wedges

• • Directions:
  • To a large roasting pan, add bay leaves, kosher salt, peppercorns, and wine. Add salmon and enough water to cover.
  • Remove salmon and set aside; bring liquid to a boil, covered. Reduce to a simmer, then gently slide salmon into liquid and simmer 10 to 15 minutes, covered, until salmon is just opaque.
  • While salmon is cooking, make the dressing: In a small bowl, whisk together garlic, mustard, and vinegar. Gradually whisk in oil until dressing is emulsified. Whisk in herbs and season with sea salt.
  • Using 2 spatulas, remove salmon, place on a cooling rack set on a sheet pan, and chill 10 minutes, loosely covered with foil. Discard poaching liquid.
  • Remove salmon from refrigerator and break into large pieces, discarding skin. On a very large serving platter, top watercress with pieces of fish, potatoes, eggs, green beans, olives, and tomatoes. Drizzle dressing over everything. 
  
  
  
  Recipe adapted from Sunset Magazine
  
  
  
  

Chicago Dogs

It's grilling season! There are few things I like more than a pleasant summer night, grilling good food and hanging out in the backyard. What makes a chicago dog delicious are all the crunchy veggies topped with celery salt. Enjoy!

Ingredients:
1 cucumber, peeled and diced
2 roma tomatoes, chopped
1/2 white or yellow onion, diced
1 yellow pepper, seeded and diced (original chicago dogs use pickled sport peppers)
relish
dill pickle
celery salt
yellow mustard
100% beef hot dogs (I used Applegate Organic Beef Hotdogs- gluten free and casein free)
GF Buns (I used Udi's)

Grill/cook hotdogs according to package directions. Warm buns on grill. When ready, top the hotdog with mustard, cucumbers, tomatoes, onions, peppers and sprinkle with celery salt. Serve with a dill pickle and relish.

Beer Battered Coconut Shrimp w/Blood Orange Dipping Sauce

In celebration of National Celiac Awareness Month, I made this awesome dish using two of my favorite products, gluten free beer from New Planet and flour from the Gluten Free Bistro. The recipe can also be found on the GFB blog.

                               Beer Battered Coconut Shrimp with Blood Orange Dipping Sauce

Ingredients
24-28 Large shrimp, peeled and deveined
1/2 cup Bistro Blend gluten free all-purpose flour
2 eggs, lightly beaten
2/3 cups New Planet Tread Lightly gluten-free beer
1 1/2 teaspoons gluten-free baking powder
1 Tbsp sugar (or slightly more to taste)
2 cups medium shredded coconut (unsweetened)
Coconut or Canola Oil for frying (enough for shrimp to be just covered in a Dutch oven or other deep pot)

Dipping Sauce:
1/2 cup  Crofters blood orange spread or orange marmalade
1/4 cup dijon mustard
1/4 cup honey
1/4 to 1/2 teaspoon hot pepper sauce (I used Sriracha Hot Chili Sauce)

Directions:

1. Mix marmalade, mustard, honey, and hot sauce in a small bowl and refrigerate.
2. Mix coconut and sugar in a small bowl.
3. Whisk together the eggs, gluten free flour, gluten free beer, and baking powder in a medium bowl.
5. Dredge each shrimp in the beer-batter mixture, then the coconut. Place dredged shrimp on parchment paper on large plate or cookie sheet and chill in refrigerator for 30 min to 45 min.
6. Heat enough oil to allow shrimp to be covered in a deep pot. Then place shrimp in oil, 5 to 8 at a time, for 3 minutes, or until dark golden.
7. Using tongs to remove, drain shrimp on paper towel.
8. Serve with prepared dipping sauce.

Luscious Lemon Cake

This recipe comes directly out of  the Delight Gluten Free magazine. I opted out of frosting the cake because it's sweet enough. This easy to make cake is ideal for a sunday brunch or even Mother's Day. Enjoy!

                                                              Luscious Lemon Cake

Ingredients:
1/2 cup butter, softened
1 1/4 cups sugar
1/4 cup lemonade
2 tbs lemon zest
2 tsp vanilla extract
2 eggs + 2 egg whites
2 cups Pamela's Baking and Pancake Mix
1 tsp baking powder
1/2 tsp salt
1 cup whole milk or buttermilk

Directions:
1. Preheat oven to 350°F. Grease a fluted pan with non-stick spray.
2. In the bowl of a standing mixer, cream together butter and sugar. Add the lemonade, lemon zest and vanilla and combine until a smooth mixture forms.
3. Add the eggs and egg whites, beating well after each egg. In a separate bowl, sift together Pamela's baking mix, baking powder and salt. Add to the ingredients already in the mixer and mix well.
4. Slowly add milk. Mix until incorporated.
5. Pour batter into the prepared fluted pan. Bake for 38 to 42 minutes, until a toothpick inserted comes out clean.
6. Cool for 10-15 minutes before removing cake from pan and transferring to a wire rack.

Gluten-Free in Stockholm, Sweden

I was lucky enough to spend a week in Stockholm recently. In Sweden, celiac disease and eating gluten free is well accepted and the blank stares of confusion are rare at restaurants! I did my research before going on the trip about where to eat and shop for food. I highly recommend visiting the cafe at Junibacken museum. They have many gluten free options including a Swedish meatball, mashed potato and lingonberry dish that was fantastic!

Swedish Meatballs

                                                      an enormous chocolate dipped macaroon

For fast-food, visit McDonald's for a cheeseburger and fries. The french fries are cooked in clean oil so there is no risk for cross contamination with breaded items. I have to say- I never really like McDonald's, but I had to try it out in Sweden! The fries were good, the burger still sucks. But if you are like many people, and really love and really miss McDonald's, take a vacation to Stockholm.

Other fast food options include the Taco Bar. I'm from New Mexico, so my opinion of eating Mexican food in Stockholm is quite biased. But to give the restaurant credit, almost everything on the menu is gluten free, including the tacos and enchiladas. Dinner for 2 was about 120sek. Not too bad! The salsa was mild but extra jalapenos perked up my chicken tacos.

Stockholm is not cheap. For a decadent and tasty meal try out the Vassa Eggen Steakhouse. This hip bar and steakhouse was extremely accommodating. I was able to have warm gluten free bread, Swedish boiled potatoes and a beautifully charcoal grilled steak topped with roasted garlic and red wine sauce. Yum. Plan on spending about 350sek for 2 people.

One of the best meals we had was at Lao Wei. This ever popular Chinese vegetarian restaurant fills up very quickly, but it's well worth the attempt of getting a table! The whole menu is gluten free and vegetarian. The flavors are fantastic and the ingredients are fresh! Highly recommended. 

So good, we forgot to take a photo before eating!

Another great restaurant is the  Resturang Cypern. The menu is clearly marked of what items are gluten free. Plus it was really tasty Mediterranean food. We enjoyed the food and relaxed atmosphere so much, that we had dinner here two times. 

                                                           Chicken Kebabs with Greek Salad

Ikea cafe- when in Stockholm, don't forget to visit the Ikea mothership. Almondy tortes are sold in the cafes and in the freezer section of the store. I enjoyed a slice of almond torte and a cappuccino at the cafe. It was well worth the 20 min free bus ride from downtown.

One of the best places to have a lunch or an afternoon snack is the Vete-Katten bakery. They serve "Friends of Adam" gluten free muffins and bread. You can have a wonderful sandwich on gluten free bread, a sweet muffin and a hot cup of tea. This place is awesome. It's comforting and beautiful all at the same time. I was able to read and people watch one rainy afternoon. Absolute bliss.

                                                     Cardamom Muffin by Friends of Adam

                                                     Feta and Cottage Cheese Sandwich

Many hotel chains offer a gluten free breakfast. We stayed at the Elite Stockholm Arcadia Hotel- the continental breakfast included boiled eggs, cheese, variety of meats, fresh fruit, and gluten free bread- just ask the breakfast staff!

Grocery stores are always a life saver. I found a great selection of GF bread, cookies, crackers, cereals and other snacks at Hemkop. I bought bread and sandwich fixings to take my lunch on the go. This saves money and ensures you always have a safe meal to eat when out and about.

                                                     Ham and swiss cheese on Shar Bread

Eating gluten-free in Stockholm is about as easy as eating in Boulder, Co. It's a gluten-free playground and I would be more than happy to visit again!

'tis the season of strawberries...

Although it still feels like winter in Colorado, I think the wait is over. Fresh, flavorful strawberries have arrived in the markets. Sometimes the simplest meals are the best. This comes from the current issue of Martha Stewart. It's a wonderful breakfast and snack.

Strawberry and Nut Butter Toast
Ingredients (serves 1-2)
2 slices gluten-free bread (I used Schär)
2 tbs sunflower-seed butter (or any nut butter of your choice)
~6 strawberries, thinly sliced

Toast your bread, spread with sunflower-seed butter and top with strawberries! Yum. Yum. Yum.

Mama's Best Banana Bread

This is my Mama's best banana bread recipe made gluten-free. Luckily it tastes just the same as when she used to make it for me as a child, I just happen to feel better eating it this go-round!

Ingredients
1 egg
3 ripe bananas, mashed
1 cup white sugar
1/4 cup melted butter
1 1/2 cups GF flour (bistro blend all-purpose GF flour)
1 tsp baking soda
1 tsp salt
1/2 cup chopped walnuts (optional)

Pre-heat oven to 350° F. Using a standing mixer beat egg slightly, then add sugar and melted butter. Beat until well combined. Add mashed bananas and continue to beat on slow-medium speed for about 1 minute. Add flour, soda and salt into mixture. Beat until smooth. Fold in walnuts.  Pour into a greased (with butter) and floured (using GF flour) bread loaf pan. Bake for 55min to 1 hour at 350° F.

Citrus Salad

                                                                     Citrus Salad

Ingredients 

1 grapefruit

1 tangelo 

1 navel orange

1 blood orange

2 clementines 

fresh mint, chopped

sea salt

olive-oil 

Peel and slice all fruit. Spread on serving dish, sprinkle with sea-salt, mint and a drizzle of olive-oil. Enjoy this perfect winter citrus salad while dreaming of summer! 

Posole Stew with Chicken

If you haven't noticed, I really miss New Mexican cuisine. There is nothing like it and unfortunately in many restaurants wheat flour is a very common hidden ingredient used to make red chile and green chile sauce. Fortunately, I grew up in a household where I watched enchiladas, tacos, tortillas, posole, and green chile stew being made on a regular basis. It's been very easy for me to adapt my favorite recipes because some of them are naturally gluten free (especially when made at home) and others only need slight tweaking.

Ingredients

12 oz dried white corn posole (click here  or here to buy)

6 red chile pods

1 lb skinless chicken breast, cut up in 1"pieces

3 cloves garlic

1 small onion, diced

1/2 tsp Mexican oregano

1 tsp salt

Garnish:

Red Chile Sauce, recipe here

fresh cilantro

lime wedges

avocado slices

Directions:

Put posole in glass bowl and cover with water. Soak overnight. 

In a large pot, boil posole in salted water for about 2 hours over medium heat. After about 2 hours, add chicken, chile pods, oregano, garlic and onion. Cover and simmer for about 1 more hour until posole is tender. Stir occasionally and add more water if needed. Season with salt. Spoon into bowls and garnish with cilantro,  avocado, lime, and extra red chile. 

This recipe can also be made in a slow-cooker, set on low for 6-7 hours.

Tomato and Sausage Risotto

Last year on a trip to Italy I had my fair share of risotto. It was warm, beautiful, flavorful and oh so rich. I will have the privilege of going back to Italy this year but decided I couldn't wait for authentic Italian risotto, I needed to make some today! This recipe is straight from Smitten Kitchen (which was adapted from Martha Stewart Everyday Food).

Ingredients

1 can (28 ounces) diced tomatoes in juice
1 tablespoon olive oil
3/4 pound sweet or hot Italian sausage, casings removed (make sure sausage does not contain any gluten fillers)
1 small onion, finely chopped
Coarse salt and ground pepper
1 cup Arborio rice
1/2 cup dry white wine
1 bunch flat-leaf spinach (10 to 14 ounces), washed well, tough stems removed, chopped (about 7 cups)
1/2 cup grated Parmesan cheese, plus more for serving (optional)
2 tablespoons butter

Directions

1. In a small saucepan, combine tomatoes (with their juice) and 3 cups water. Bring just to a simmer; keep warm over low heat.
2. In a medium saucepan, heat oil over medium. Add sausage and onion; season with salt and pepper. Cook, breaking up sausage with a spoon, until sausage is opaque and onion has softened, 3 to 5 minutes.
3. Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine; cook, stirring until absorbed, about 1 minute.
4. Add about 2 cups hot tomato mixture to rice; simmer over medium-low heat, stirring occasionally, until absorbed, 4 to 5 minutes. Continue adding tomato mixture, 1 cup at a time, waiting for one cup to be absorbed before adding the next, stirring occasionally, until rice is creamy and just tender, about 25 minutes total (you may not have to use all the liquid).
5. Remove pan from heat. Stir in spinach, Parmesan, and butter; season with salt and pepper. Serve immediately (risotto will thicken as it cools), and sprinkle with additional Parmesan, if desired. Serves 4