June 26, 2013

Blue Cheese Polenta with Sauteed Vegetables

To me, this dish is very dangerous. I love Polenta!  I also love cheese... even the stinky stuff... and especially the bluing with fungus stuff.  Part of me is disgusted by it, but the taste, although not even that great, keeps me coming back for more.  It's like that with that really stinky, soft cheese.  It smells horrible, so why do so many people, including me, keep putting it into their mouth when it's available? This meal, on the other hand, smells delicious and tastes amazing!  I think you'll agree.

Ingredients
  • 2 tblsp olive oil 
  • 3 cups milk
  • 1/2 cup water
  • 2/3 cup quick-cooking polenta (make sure it's gluten free)
  • 2 cups sliced mushrooms (your choice)
  • 1 1/2 cups sweet onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 2 tsp minced garlic
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tsp fresh thyme, chopped
  • 1/4 cup fresh parsley, chopped
  • 3/4 cup crumbled Gorgonzola cheese
 Cooking Directions
  1. Heat 1 tblsp olive oil in heavy skillet
  2. Add mushrooms and thyme. Saute until mushrooms are tender (around 5 minutes). 
  3. Add remaining 1 tblsp olive oil, onion, bell pepper, garlic, 1/4 tsp salt, and 1/8 tsp black pepper. Saute until vegetables are tender (around 8 minutes).
  4. Combine milk, 1/2 cup water, and the remaining salt and pepper in a medium saucepan. Bring to a boil. Stir in the polenta and cook for 5 minutes (stirring frequently). Remove from heat.
  5. Stir in the Gorgonzola cheese until fully incorporated.
  6. Serve on plates, sided with the sauteed vegetables and enjoy!





June 20, 2013

Two Birds and a Pig Gluten Free Chili


I don't think I'll ever get bored of experimenting with chili.  It's always so good, makes lots of leftovers, and can be made so many different ways.  I just went with what I had on hand, hoped for the best, and was pleasantly surprised when it ended up exceeding my expectations.  Next time though, I think I'll make it a bit spicier.  I mean, it did make my nose run a bit, but I know I can handle a lot more heat:)

Ingredients
  • 6 tblsp oil
  • 1 pound chicken (GF chicken sausage, chopped chicken, etc.)
  • 1 pound ground turkey
  • 1 pound spicy pork sausage (makes sure it's gluten free)
  • 2 1/2 tblsp hot chili powder
  • 3 medium onion (chopped)
  • 3 large jalapeno peppers (seeded and minced)
  • 1 tblsp garlic (minced)
  • 1 tblsp dried oregano
  • 1 tblsp red wine vinegar
  • 1 (28 oz.) can crushed tomatoes
  • 1 cup water
  • 3 bay leaves
  • 4 tsp ground cumin
  • 1 tblsp brown sugar
  • 1 (6 oz.) can diced black olives
  • 1 can of dark kidney beans (drained)
  • Shredded Cheddar cheese for garnish

Cooking Directions
  1. Heat 3 tablespoons of oil in a large pot and brown the chicken, ground turkey and pork sausage. Once browned, stir in the chili powder and set aside.
  2. Heat the remaining oil in a large skillet and saute the onions until golden.
  3. Add the minced jalapenos and saute for a few minutes; add the garlic and saute for a minute.
  4. Add the onion mixture to the meat along with the oregano, vinegar, tomatoes, water, bay leaves, cumin, brown sugar, salt, and olives.  Reduce the heat to a low simmer.
  5. Cover and cook for 1 hour, making sure it remains simmering throughout (not boiling). Stir occasionally and adjust seasoning to your taste.
  6. Add drained can of dark kidney beans and simmer for an additional 10 minutes, stirring every few minutes.
  7. Remove bay leaves and serve topped with shredded Cheddar.
  8. Enjoy!

April 21, 2013

Gluten Free Banana Oat Coconut Muffins

I forgot just how easy it is to make muffins. And how rewarding! Not only do you get warm fluffy treats... your house smells comforting and delicious!  Making muffins is basically as easy as mixing the dry with the wet ingredients, filling up some cupcake pans, and throwing them into an oven for 15 or so minutes... then poof!  It's off to muffin munchin land!

There's so many muffin making possibilities that it's hard to imagine running out of tasty combinations to experiment with.  For example, take a base flavor like banana.  I've had many variations of banana walnut muffins, but there are many more flavor combinations available to play with.  These banana muffins include gluten free oats and coconut chips, a little ground cloves and nutmeg, and a topping of sprinkled pecan pieces.  You could leave out the coconut, add chocolate chips or something else, maybe mango chunks... whatever sounds good to you, I say go for it. With muffins, the worst case scenario is rarely less than yum.

Makes 12 regular size muffins

Total Prep Time: Less than 1 hour

Ingredients
  • cooking spray
  • 1 1/2 cups GF Flour (I use Bobs Red Mill GF All Purpose Baking Flour)
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 4 over-ripe bananas (smashed)
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 1/3 cup canola/vegetable oil
  • 2 eggs (room temp)
  • 1/8 tsp. ground cloves
  • 1/4 tsp. ground nutmeg
  • 1/2 cups gluten free oats (I use Bobs Red Mill GF Certified Oats)
  • 1/2 cup coconut flakes
  • Pecan pieces for topping

Directions
  1. Preheat oven to 350 degrees F. (175 degrees C.).  Spray muffin pan with cooking spray.
  2. Sift the flour, baking powder, baking soda, salt, ground nutmeg & cloves in a large bowl.
  3. Mix the bananas, white and brown sugar, oats, coconut flakes, canola oil and eggs together in a separate large bowl.
  4. Fold the banana mixture into flour mixture until just incorporated. 
  5. Scoop batter into prepared muffin pan.
  6. Top the mixture in the muffin pan with a coating of pecan pieces. 
  7. Bake until muffins spring back a little when you tap them on the top with a spoon (about 14-16 minutes).
  8. Let cool for a little while and then ENJOY!








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Just So You Know...

The information presented in this blog is intended to educate and entertainment. However, I'm not a medical expert.  I also do not know absolutely everything about Celiac Disease.  What I do know has been learned through trial and error, research, and what has been taught to me by friends who also share my food-related affliction.  Please take the time to do your own research about Celiac Disease and gluten-related issues.  I have a list of links to useful resources along the left-side of this blog. Also, feel free to cross-check my statements. If you find contrary information, please let me know. Thanks so much for visiting Trav's Gone Gluten Free!