In the News...

So it's been one of those crazy weeks with too much going on at work and outside of work - all good stuff, but enough going on to have pulled me away from cooking much or being creative in the kitchen - darn. I did throw together a yummy pasta, turkey, veggie casserole that I've been noshing on most of the week, but other than that it's been greens, some salads and hmmmm, what else? Oh, Lara Bars and yogurt.

After this weekend is over, I'm determined to get my good old fridge and pantry stocked again with my favorite gluten-free staples and get to cooking! I have so many dishes I want to create and sample, and as the air outside slowly creeps towards cooler evenings and mornings it's becoming clear that....gulp, fall is right around the corner. This could be the shortest summer ever. I still have visions of dining on tapas on my new patio and throwing a Paella party before the season for patio dining comes to a close. After eating the most amazing Paella at the Jaialdi festival in Boise last month, I'm definitely inspired to cook up my own batch, so stay tuned for that photo essay and recipe.

There have been a couple of Celiac news stories that crossed my computer screen this week that I thought were worth sharing - there's so much information "out there" and so much research finally being done on Celiac Disease that we all need to keep the information flowing and sharing with all who will listen.

Because I already have the beginning stages of Osteoporosis (due to Celiac) I'm always curious to read more about the connection and what is being learned and done to thwart this serious issue for those of us who were unable to absorb nutrients for so many years. This article titled, "Cause of Osteoporosis in Celiac patients?" and is worth the read, especially if you have it.

I Tweeted this article about Celiac Disease and the reproductive connection, during the week given that I've also suffered from Endometriosis, due to my Celiac Disease and I'm always curious to learn more about fertility issues and how I might be effected or not.

This article about a man's hospital stay in Canada was particularly startling, especially if you have ever spent any time in a hospital (which I have). It becomes clear very quickly after being admitted that you are at the mercy of hospital staff whom most....and I'm generalizing here but seriously, most...don't have a clue about Celiac Disease and eating in a hospital, as I've always said (as a Celiac)...is like taking your life in your hands. As astonishing as this fact is to write, I can attest that it's true. If you are ever admitted for anything, BE SURE to have a thorough (and if you are incapacitated, a family member or friend can fill in) conversation with nurses, doctors, staff about the specifics of exactly what you can and cannot eat, and I mean down to the gnat's eye lash. I'm not trying to sound paranoid...but I am. It's your life.

And finally, just a good article I found in the Calgary Herald that gives some basic facts about choosing to eat a gluten-free diet. Basic reminders are always a good thing.

As I venture off into the weekend I'm banking on coming back restored and full of cooking ideas that I'm certain to share.

Stay informed and healthy...and enjoy the day!

Pasta, Pasta!!

I love pasta. I always have, but I love it even more now because of all the varieties of actual gluten-free pastas on the market. Thinking back to ten years ago I recall there was uhhh...nothing. I didn't eat pasta for several years after my diagnosis of Celiac Disease because, well...there weren't any on the market. Those were the early days when brown riced ruled my world and I would create an impressive variety of dishes solely encompassing boiled brown rice, veggies, hard boiled eggs and maybe some cheese. Good times.

I also remember back to just seven or eight years ago being on vacation in Rio de Janiero, Brazil. Walking through some of the grocery stores in Impanema, I was in awe of allllll the gluten-free products on the shelves - and not only where they on the shelves, they were clearly marked with a gluten-free logo denoting that even someone who wasn't fluent in Portuguese could figure out. So, on both of my trips to Brazil I loaded up on crackers, pasta and other products that could not be found in the States at that time and brought them home with me. But what was the most eye-opening and astounding part of those fond memories was the fact that I discovered these products in a country (at that time) that was still considered a developing nation, even though it is South America's most influential country, an economic giant and one of the world's biggest democracies. I would love to visit again and peruse the local grocery aisles to see what kind of products are available now and how the restaurants and vendors' awareness of Celiac Disease have been elevated.

Another favorite stop on my map for gluten-free pastas and products has always been Italy - however, now we (as in the U.S.) carry more gluten-free products than I've recently found in Europe, so it's a real momentum swing in our favor, especially in the last five years. You can still find terrific GF products overseas and hands-down, certain western European countries have a greater understanding and awareness of preparing foods properly, but product for product, the U.S. seems to be on a roll.

In my product research and collection of favorite food sites, I really enjoy Market Hall Foods of Oakland, and their effort to stock some authentic, Italian GF pastas which I have ordered and cooked with. Their GF pasta brand is Rustichella d'Abruzzo, who recently introduced their gluten-free pasta line. These artisanal pastas are made from freshly-milled, non-GMO Italian corn and rice and are 100% gluten-free. I found them to be quite tasty and held their form well, but honestly, my favorite GF pastas which are more affordable and easier to find, are Tinkyada rice pastas.

The photo and recipe in this post includes Tinkyada's brown rice penne pasta. I'm just a big fan of how well the pasta holds its shape and texture...and flavor. And when you eat the leftovers the next day, their pasta is still fresh and never soggy. You can find this brand at Whole Foods and some mainstream grocery stores now, as well.

The Gluten-free Mall also offers a large selection of GF pastas that you order on line and have delivered to your front door. Another company that's been leading the way for gluten-free products in Europe for decades is now in the States, Schar. I first bought some of their products in Italy, as they have been the premier GF supplier there for years. The company has a very interesting history and in 2007 they opened their first U.S. headquarters in Lyndhurst, New Jersey. Schar USA now provides high quality gluten free products to many of the U.S. major chains. If you've ever ordered an gluten-free meal on an international flight, you were eating some of their products...with that said, you might be inclined to give Schar another try, post-flight. In my opinion there's really just no delicious way to eat on a airplane unless you pack the food yourself...or sit in first-class! Schar also offers an on-line store that sells quite a variety of their own pasta brands. I have not personally tried their pasta, but they are on my list to check out and review.

There are two other online companies worth mentioning, one who also sells homemade gluten-free pastas, DePuma's Gluten Free Pasta in Connecticut and will ship to your door. As well as, Olive Nation, out of Italy via the States. I was so excited to find they carry my favorite corn pasta that I have only been able to find in Rome, Le Veneziane Corn Pasta. Needless to say, I'll be stocking up.

With so many delicious, authentic choices available to us now...life just got a bit sweeter, non?

Summer Pasta Primavera (okay, with sausage!)

Serves 4

- 1 Bag of Tinkyada brown rice pasta (2.5 cups)

- 3-4 Gluten-free sausages, sun-dried tomato (pick your favorite), Sliced

- 1 Cup baby red tomatoes (halved)

- 2 Zucchini (medium), sliced thinly

- 1 Shallot (small), diced

- 1 Yellow onion (small), chopped

- Fresh Basil leaves

- 1/2 Cup fresh shredded cheese (Asiago and Parmigiana are best)

- 3 Tbsp. Olive oil

- Salt and pepper to taste

- Dash of fig balsamic vinegar

Prepare:
Saute chopped onions and shallot in pan with olive oil. When they are translucent, add zucchini slices and saute until they are al dente, then add baby tomatoes and sliced sausage and simmer together on low heat for 5-8 minutes. On another burner, time out the cooking of your pasta so it's ready when your saute is cooked. With most GF pastas, they require between 12-15 minutes at a boil. Once the pasta is cooked, drain and add a tsp. of olive oil and stir. Then add your vegetable saute and mix together. Salt and pepper to taste. Top each bowl with a handful of fresh cheese and basil leaves, along with a drizzle of fig balsamic.

Mangia mangia!!

A Mix of Cultural Flavors ~

Summertime brings forth so many amazing fresh fruits and veggies that we really have no excuse for not eating well right now, and enjoying the flavors that nature has so generously given to us. I've been frequenting my local farmer's market that's close to my house, every Saturday morning when I'm in town. Last Saturday, I loaded up on some delicious peaches, baby tomatoes, zucchini, kale, you name it...and I love how Mother Nature considered all of us Celiacs when she was creating these foods that taste perfect straight out of the ground/garden or picked from a tree...just as she intended.

Recently, I've realized that I tend to cook foods that I have eaten and learned about while traveling abroad and have then become favorites of mine over time. Another thing I have realized about myself, I rarely use recipes. I should dust off some of these amazing cookbooks that are lining the top shelf in my kitchen and put them to use more often, so now I have another project to add to my never ending, "To-do" list. If I had the luxury of being independently wealthy...you can guess where you would find me most of the time...yes, in my sweet kitchen cooking away and creating delicious (I hope) meals for all of my friends and loved ones. In the meantime, I do my best to always try new dishes that come to mind or heart, remembering along the way, tastes from some of my favorite cultures and stops on the map.

In another part of my adult life, I used to spend a lot of time in Italy - what an amazing country. Just say the word "Italy" to most avid travelers and they start drooling and going on and on about a favorite restaurant they dined in, or a villa they stayed at and...the pasta, of course. I have a very fond memory of the last real pasta dish that I ate (full of gluten) before surrendering to my new life as a Celiac. It was in September of 2000 - I was staying at a friend's villa she owns and runs with her family, Villa di Piazzano in Cortona, a most magical location on this earth. My friend and her mother prepared the most delicious, authentic and special meal for my birthday. I can still smell and taste the ravioli with walnut sauce they handmade for me. At that moment, I was keenly aware that dish would be the final authentic, Italian, gluten-filled ravioli I would ever eat...let's just say, I scrapped every morsel off of my plate that night.

The other evening as I was assessing all of the fresh veggies in my fridge, I decided to create a lovely Insalata Caprese, a true favorite of mine and garnish it with the basil I'm growing, along with a fabulous fig-vinegar.

It's the perfect summer dish filled with such robust old-world flavors, grown close at hand and locally. Pair it with a crisp bottle of Pinot Grigio, some additional antipasti, and you have a lovely dinner to share or eat all by yourself!


Jumping across the Mediterranean, here's truly my favorite dish/meal that I literally live on whenever I'm in Spain or the Basque Country, Tortilla Espanola. Mmmmmmm

Last night, I was thoroughly inspired to cook up my own Tortilla because earlier in the day I had been influenced by all the social media chatting taking place about this week/weekend's Jaialdi celebration in Boise, ID. Jaialdi in Euskera (Basque language) means "party time" and boy won't it be. Every five years, thousands of us Bascos ascend upon the city of Boise to celebrate in grand style for five days of eating, drinking, dancing, socializing and oh yeah, there's some cultural activities going on, as well. Bar Gernika in Boise has rockin' Tortilla and I really can't wait to sink my teeth into a large pie-shaped piece...pieces throughout the weekend...so last night's dish was just getting me geared up for my staple that I shall be eating for the next few days, along with several...many Kalimotxos...and really, how great is it that "Kalimotxo" has it's own Wikipedia address?!


The Tortilla that I created last night was traditional in the sense that it included potato, onion and eggs, but I spruced it up a bit with some fresh zucchini slices, chorizo slices and Basque cheese. When it fluffs up in the pan, you can't help but start snapping photos. I use a great tortilla pan that I purchased from the La Tienda...William Sonoma carries one, as well...but mine was much more economical and works like a charm over and over again. If you are so inspired to pick one up for yourself, I promise you will not be disappointed. It makes the flipping of the tortilla a dream and if you have every tried to flip with a flat plate on the bottom, over the sink, fearing running eggness dripping all over your kitchen or suffering from 3rd degree burns, this is the pan for you.


On our last trip to visit family and friends in Euskadi (Basque Country), daily trips to the bar on the beach in San Sebastian for our Tortilla fix were quite common, and having to say "agur" (goodbye) to that little ritual and assimilate back in to my present life, was a bit challenging. Though we can recreate amazing dishes or simple peasant food we've tasted in far off lands, I think the missing ingredients of culture that can rarely be emulated is the fresh, salty ocean air, or the echo-ing of clanking silverware and dishes being washed down a cobblestone alley somewhere in Toscana...or perhaps, it's really just that they grow amazing tomatoes across the Pond.


Insalata Caprese
Serves 2-4

- 3 Heirloom tomatoes - medium size, sliced

- 2 Cups chopped
red leaf lettuce

- 1/2 Large avocado, sliced

- Fresh Basil leaves

- 1/2 Cup of fresh mozzarella cheese (small ball-size)

- 3 Tbsp. Olive oil

- 4 Tbsp. Fig vinegar

- Salt and pepper to taste

Chop lettuce and place in a narrow strip down center of serving plate. Slice all tomatoes and layer them on top of the lettuce. Layer avocado slices on top of tomatoes, garnish with fresh Basil. Place mozzarella around plate as desired. Drizzle olive oil and fig vinegar over the salad. Salt and pepper to taste.

Mangia!

Tortilla Espanola (con queso y chorizo)
Serves 4

- 5 large eggs

- 2 large potatoes, peeled and thinly sliced

- 3 to 4 tablespoons olive oil

- 1 onion, peeled and finely chopped

- 2 Chorizo (sausages) medium sliced

- 1 Small zucchini, thinly sliced (optional)

- 2-4 oz. of sliced Basque or Spanish cheese (white)

Directions

Crack the eggs into a bowl. Whisk with a fork and add a pinch of salt. Heat some oil in a frying pan (not one with a heavy base as this will prove to be a hindrance when preparing to do the flip). This is why the tortilla pan is great. Add the potato and fry for a couple of minutes. Add the onion and saute together until onions become translucent.

When the potato starts to brown a little on the edges and is mashed up with the onion in a lumpy fashion then add the zucchini (optional)and eggs. Make sure the potato and onions are fully submerged by the eggs. Poke the potato to allow some of the egg to seep into the mashed mixture. Layer the cheese on top of the dish, lightly submerging the cheese into the egg mixture.

Cover pan and fry this gently on a low heat. While cooking shake the pan to loosen the tortilla from the base and tidy the edges up with a wooden spoon. Do not over cook. The middle is meant to remain runny and gooey...well, sort of.

The egg will start setting, as this happens place a plate over the pan, a large enough plate to cover the pan substantially, and with a quick coordinated movement of both wrists, flip the tortilla over onto the plate and slide back into the pan to cook the underside. If you are using a tortilla pan, simply secure the top lid to the bottom, hold handle firmly and flip in a quick motion. Keep shaking the pan lightly so the tortilla does not stick to the bottom.

Once it feels firm on the edges and soft in the middle (after about 2 minutes) then slide the tortilla back onto the plate. For the brave heart you can do the flip again if you wish. Let the tortilla rest for about 5 to 10 minutes before serving. Cut into cake slices or cubes.

Janaritu! Coma!

If you have any favorite cultural dishes that are meaningful to heart and belly, please send them my way. I would love to post some other dishes to share.

Beauty on a Friday ~

Summer Salmon and Salad ~

Now that we are sweltering in the summer heat cooking inside the house is just not a real option on a hot evening, so I've reclaimed my BBQ and loving it all over again. I could really spend every day of the year (granted, I'd be cooking 6 mos. of the it in snow boots) outside on my patio, BBQ-ing and enjoying my yard. I love eating outside - there's something so free and spontaneous about setting the patio table for dinner, placing some fresh-cut flowers on the table and snipping off fresh basil from my little garden to garnish any dish. I'm just an outdoor gal - that's all there is to it.

I'm also a big fan of Sunset Magazine and I've noticed more recently that many of their wonderful recipes are gluten-free, or can easily be adapted to be gluten-free. So when I invited my lovely mother over for dinner last week, I decided to try out a new salmon recipe from Sunset. It's mix of hot and cool just called out to me and it seemed so healthy and fresh...oh, it was. It was pretty simple to prepare and very low-fat and packed with great Omega 3's and protein.

As I was preparing this meal with my mom I declared..."okay, I want to win the lotto and go to cooking school and spend my days creating amazing food in my kitchen"...I'll keep dreaming big...and it would help if I actually purchased a lotto ticket. In the meantime, there are a thousand recipes I would like to try. Speaking of - I subscribe to a blog called, GOOP.
It's the brain-child of super-star mom, cook, soon-to-be cookbook author, Gwyneth Paltrow. Her latest post was filled with amazing cookbook suggestions for summer reading. I was so excited that I filled up my Amazon shopping cart...I have yet to hit the "purchase" button, however. Take a look at her suggestions - some real winners. I'm definitely purchasing the "Urban Pantry"...the cover itself is just so appealing to me.


Grilled salmon with cucumber salad ~ (Gluten-free)
Serves 4/35 minutes

Sauce:
- 1 Cup plain whole-milk yogurt (I used non-fat plain Siggi's Skyr)
- 1 Tbsp. each chopped from dill and extra-virgin olive oil
- 2 Tsp. lemon juice
- About 1/4 tsp. kosher salt
- 1/8 Tsp. pepper

Cucumber salad:
- 1/2 lb. Persian or English cucumbers (2 large)
- 2 Tsp. each chopped chives and flat-leaf parsley
- 1 1/2 Tsp. minced shallot
- 2 Tsp. extra-virgin olive oil
- 3/4 Tsp. lemon juice
- 1/8 Tsp. each kosher salt and pepper

Salmon and serving:
- 4 sockeye salmon fillets (each 5 - 6 oz., 1/2 to 1 in. thick), with skin
- 1 Tbsp. olive oil
- 1/4 Tsp. each salt and pepper
- Fresh dill sprigs

Make sauce:
Combine yogurt, dill, oil, lemon juice, salt and pepper in a bowl
Cover and chill until used.

Heat grill to medium-high (about 450)

Make salad:
Cut cucumbers lengthwise into paper-thin strips, preferably with a mandoline (I used a knife). Put in a bowl with herbs and shallot; chill until used. In another bowl, mix oil, lemon juice, salt, and pepper; set aside dressing.

Prepare salmon:
Rub all over with oil and sprinkle all over with salt and pepper. Fold a 12 x 20 sheet of heavy foil in half, crosswise. With knife tip, pike dime-size holes through foil about 2 in. apart. Oil one side of foil.

Set foil with oiled side up on cooking grate (BBQ). Set fillets slightly separated, skin side down, on foil. Grill, covered, until fish is cooked through, or to desired liking. Carefully remove skin with spatula and discard.

Set:
Discard any liquid from cucumber mixture in bowl, then quickly toss mixture (yogurt) with dressing and immediately mound on fish. Garnish with fresh dill sprigs. Serve.


Fresh Salad with egg:

In getting back to my Euro-roots, I whipped up a yummy salad that I ate last summer in Geneva - mmmmmm The photo is missing the "egg on top" shot but try to envision.


I really enjoyed the mix of textures, fresh veggies, topped with two pan-fried eggs, then drizzled with your favorite balsamic. So light and fresh and yes...French.

Simply mix your favorite lettuce in a bowl, chop a perfectly ripe Heirloom tomato into quarters, toss in feta cheese, salt and pepper to taste.

In a small frying pan, add 1 Tbsp. olive oil, then fry two organic eggs. When they are cooked to your liking, slide them on top of the salad. They will lightly melt the feta. Then drizzle balsamic on top - Delicious - I promise.


Enjoy life - food, wine, family and friends...

they fill up our tummies and our souls!

Gluten-Free Pizza - Yum ~

After our Triathlon last weekend, my body was longing for some carbs. I had been told by someone at the Whole Foods deli counter last week that they were now making gluten-free pizza dough (rice) and pizzas made-to-order. Wow. My world just became a little bit brighter.

We decided to give this pizza a try, so I went to the Whole Foods pizza counter and spoke at length with one of their employees. He told me that the dough is made of rice flour and is 100% gluten-free. They are creating 10" rounds that come standard with mozzarella, and then you have three pizza sauces to choose from. The pizzas are custom made-to-order at the counter, and can either be baked at WF or you can take it home to bake in your own oven, which I did. The dough can also be sold separately, so customers can simply take it home, roll it, dress it with toppings and bake on their own. I was told that they keep the dough in a separate area and went to another kitchen in WF to prepare the pizza. I opted to take the pizza home and bake it in my oven which I know is 100% gluten-free. Our WF here in Reno is doing a great job stocking a lot of gluten-free items, however, they state right up front that they are NOT a gluten-free facility, so you always have to keep cross-contamination in mind.

I would like to further-research where they are baking the GF pizzas; are they in the same oven as the regular flour-dough pizzas, or have they designated a separate oven? So until I have that answer clear in my head, I'll keep baking them at home. And the price - it was very reasonable. Surprisingly, our 10" with three toppings (artichoke hearts, sun-dried tomatoes, and ham) and the choice of garlic/tomato sauce with mozzarella was only $15.00. I've purchased GF pizzas in San Diego that were only 8" and ran somewhere in the $20-something range...so this was also a pleasant surprise, and dangerous...I have to ration my pizza runs now!


The pizza was quite delicious and I enjoyed the crust - I bake my own pizzas, creating the dough at home via an easy recipe I posted last year, but this crust had a lovely crispness to it - and held it's form quite nicely. The toppings were fresh, healthy and I really liked the taste of their mozzarella cheese and the way it bubbled and cooked to a yummy "real pizza" consistency, especially around the crust. So yeah, it was a little bit of Heaven and felt like a real treat to go order a pizza at the counter, shop for 20 minutes and pick it up...dare I say, it kind of felt "normal"...

I would like to hear from those of you who give this Whole Foods pizza a try and hear what you think about the quality, consistency, toppings and price.

If this weekend's heat and lazy summer attitude prevents you from whipping up a storm in the kitchen, you now have the option of a quick and delish pizza - all you really need to do is pick some fresh lettuce and veggies from your backyard garden and drizzle on some olive oil and balsamic!

Happy Summer eating~

Quinoa Salad for your 4th Picnic ~

Happy July 4th weekend!

Wow, seems strange even writing that date, but given how fast the year seems to be flying by I guess the holiday is already upon us, along with some warm weather - finally!

I attended a friend's BBQ this week and had whipped up a tasty Quinoa dish to share that you can serve either warm or cold, which makes it perfect for picnics and outdoor dining. After our Triathlon in Graeagle, CA this Sunday, I'll be serving this dish at our picnic and scarfing it up for some much needed post-race nourishment, and because it's the highest protein of all grains!

I was always a huge brown rice fan, but now that I've leaned about the joy of quinoa and it's healthful benefits and yummy, nutty flavor, I'm hooked. Sorry brown rice.

Give this dish a try. It's simple, delicious and gluten-free.



Quinoa Veggie/Feta dish~

Serves 6

- 1 Full cup of Quinoa (I love Ancient Harvest Traditional Quinoa - found at Trader Joe's or Whole Foods)

- 1 Large zucchini or 2 small sliced (more on the thin side)

- 1/2 Large yellow onion chopped

- 1/2 Cup baby tomatoes (colored variety)halved

- 1/2 Cup of fresh Feta cheese

- 1/4 Cup of chopped walnuts

- 1 Tbsp. organic garlic salt

- 2 Tbsp. olive oil

- Salt and pepper to taste

Follow directions on quinoa box, but after you bring to a boil, let simmer for 12-15 minutes until all the moisture has cooked out. While quinoa is cooking, saute chopped onion in olive oil and garlic salt. Add zucchini slices and saute until cooked and onions are transparent. After they are cooked, set aside. Chop baby tomatoes in half and place in large serving bowl. Then add the quinoa and stir together. Then add onions and zucchini and feta cheese. Mix together to blend all ingredients. Dress top of dish with walnuts and another tablespoon of feta. Serve and enjoy!

Happy 4th of July!!

Be safe and celebrate being the joys of being an American!