The Gluten-Free Homemaker

August is almost here, and as promised I’m bringing back the monthly challenge.  I thought I would go with a pretty easy one this month, and definitely one that doesn’t use the oven.  Pesto is naturally gluten-free so you don't have to worry about any substitutions.



Traditional pesto includes basil, garlic, pine nuts, olive oil, salt & pepper, and Parmesan, but many other types of pesto can be made.   It is also traditionally served with pasta, but if you have other ways of eating it, I’d love to hear about it.
 

• Parsley
• Mint
• Cilantro
• Broccoli
• Arugula
• Asparagus
• Spinach
• Tomatoes

Nuts

• Walnuts
Image via Wikipedia
• Macadamia nuts
• Hazlenuts
• Cashews
• Almonds

Seasoning

• Crushed red pepper
• Cayenne pepper
• Cinnamon

A food processor works best for making pesto, but a blender can work too.  Place everything but the olive oil in the processor and process until finely chopped.  Keep the processor running and slowly add the oil until well blended.

The Challenge:  Create a pesto (with old or new ingredients), write about it, then link to your post as part of Gluten-Free Wednesdays.  If you don’t have a blog, feel free to email your recipe to me.

Labels: monthly challenge

Gluten-Free Wednesdays is a carnival of gluten-free eating ideas.  That usually means that people link up recipes, but a recipe is not required for participation.  Any post related to the gluten-free diet is welcome.  Last week we had several information links, and I thought I would highlight them here:

Tips to Avoid Gluten-Free Baking Mishaps from Kim @ Cook It Allergy Free
Review of Three E-books from Shirley @ Gluten-Free Easily
Panko Style Bread Crumbs Review from Wendy at Celiacs in the House
Gluten-Free Substitutions from Jenn Cuisine

My submission this week is:

1. Nutty Blender Waffles (GFCF) @ The GFCF Pantry 2. Cook It Allergy Free(Pork Tenderloin w/Balsamic Reduction & Peach Avocado Salsa 3. Lisa's Gluten-Free (Chicken Cobb Salad 4. Jenn Cuisine (GF Croques Monsieurs) 5. Aubree Cherie (Sugar Free Mulberry and Strawberry Jam) 6. Deanna @ The Mommy Bowl (GF DF Ice Cream Cake)

7. Shirley @ gfe (Creme Brulee Ice Cream) 8. Wendy@Celiacs in the House(Herby Corn & Potato Cakes) 9. Easy To Be Gluten Free - Creamy Garlic and Herb Cauliflower 10. Jason@JLHealthTulsa (GF 5* Sausage, Egg & Pepper Sandwich) 11. ~Carla~ @ 1/2 Dozen Daily (Pumpkin Spice Muffins) 12. Tia @ Glugle Gluten-Free (My Gluten-Free Birthday Trip to Napa)

13. Summer Cloud Ice Cream 14. Twofer Pasta 15. Vegetable Lovers' Fried Rice 16. Pat @ GF Food That Even My Husband Likes (Chicken Stir Fry) 17. Iris of The Daily Dietribe (Quinoa Banana Muffins) 18. GF, DF Strawberry Rhubarb Muffins

Labels: Gluten-Free Wednesdays

Last week Safeway had a good sale on top round London broil ($1.99 per pound).  It was packaged in large quantities and the pack I picked up was about six pounds.  I decided to cook both steaks and freeze the extra rather than freezing one of them raw. 

You can probably tell from the picture that it got overcooked.  It was still slightly pink in the middle, but I prefer it to be a darker pink.  That was, I think, the fault of my new thermometer which I had not calibrated.  It was still good, though.  Here’s how I prepare London broil.

Marinating
I works best to marinate London broil about 8 hours before cooking.  Any marinade will work, but here’s what I used.  It’s a recipe I got from my sister-in-law that I have adjusted slightly.  I should have doubled this recipe for both steaks, but didn’t and regretted it later.


Meat Marinade

• 1/4 c. olive oil
• 1/4 c. gluten-free soy sauce
• 2 Tb. honey
• 2 Tb. apple cider vinegar
• 1 tsp. minced garlic
• 1 tsp. powdered ginger
• 2 Tb. chopped green onion

Combine all ingredients and pour over meat in a glass dish or zip top bag.  Turn the meat one or twice while marinating.

View Printable Recipe

Grilling
Wipe the steak with a paper towel to get rid of excess oil and avoid flare ups.  Grill the steak on high heat for about 3 minutes on each side.  After that, turn the steak over again and at about a 45 degree angle from the direction it was the first time to get the crisscross grill marks.  Reduce the heat to medium and cook approximately another 10 minutes per side.  It really depends on the thickness of your steak.  A thermometer should read 145° for medium rare. 

Remove to a plate and let it sit about 10 minutes.  Slice the meat across the grain making the slices as thin as you can get them.  An electric knife works well for this.

The sliced meat it great served alone (with sides of course) or on a salad or sandwich. 

What is your favorite way to eat London Broil?


For other great recipes visit these blog carnivals:

• Delicious Dishes
• Tasty Tuesday
• Tempt My Tummy Tuesday

Labels: beef, main dish recipes

In my Tools of the Trade posts I often highlight kitchen tools that I find very useful, but not essential.  A knife sharpener, however, is essential for me.  A lot of cutting goes on in the kitchen, and that task is so much easier and in some ways safer with a sharp knife. 

I have not invested in an expensive knife set.  I understand the importance of good quality tools, but high quality always comes with a high price.  Instead, I have decent knives that work well when they are sharp.  But they do get dull. 

I have a diamond hone sharpener like the one in the picture ($30.90 from Amazon), but there are others to choose from.  In fact there are many more choices than there were when I bought mine years ago.  I’m not an expert on knives or sharpeners, and I can’t go into explanations about different features.  What I do know is that mine works.  It doesn’t take long to sharpen a knife, and cutting with a sharp knife makes a task easy.

Just remember to be careful when working with sharp knives.  I had one mishap a number of years ago that required a few stitches in my finger, and I will never forget it. 

How do you sharpen your knives?

Labels: tools of the trade

This recipe came from my sister-in-law and it has been a favorite of ours.  Here are a few reasons it’s one of my favorites:

• It tastes great
• It’s moist
• It’s pretty easy to make
• It feeds a lot of people
• It can be made ahead of time
• It doesn’t matter if your cake turns out great, it’s going to be broken in pieces anyway!

I have to tell a story about my sister-in-law.  I don’t think she’d mind because she laughs about it.  The first time she made this dessert for a family gathering, everyone loved it, so the next time she said she was making it we were all looking forward to it.  As you’ll see in a moment, the dessert has three basic layers: cake, pudding, cool whip.  Well, the second time she was going from memory and putting the dessert together quickly and she forgot one small piece—the cake!  That’s right.  She brought a dish layered with pudding and cool whip.  It wasn’t bad, but it sure wasn’t the same!  When you make it, try to remember the cake.

This is not a dairy free recipe, but it could be made that way.  I found some dairy free cook and serve pudding at the health food store that could be used with a milk substitute.  You would then have to come up with a dairy free whipped topping.  The chocolate cake recipe I have linked to is already dairy free.

Gluten-Free Chocolate Cake Dessert

• 1 recipe chocolate cake (any chocolate cake will do)
• 1 small box chocolate pudding
• 1 small box vanilla pudding
• 1 large container whipped topping (Cool Whip)
• 1 – 2 Heath candy bars, chilled

Bake the cake and cool.  Make the pudding according to package directions, combining the chocolate and vanilla. 
Break half the cake in pieces and put it in the bottom of a large rectangular dish.  You could also make this in a trifle bowl. 

Put half the pudding on top by dropping spoonfuls of it, then spreading it around with the back of the spoon.



Spread about half the Cool Whip on top of the pudding.  You might not need to use half the container, but use enough to cover everything well.

Repeat layers.  Chop the candy bars and sprinkle on top the last layer of Cool Whip.

The dish I use ends up being packed full.  Half way through I always think it won’t fit, but I sort of press the pudding down on the cake and amazingly it all fits.  The Heath bars on top help to keep the Cool Whip from sticking to plastic wrap or foil that I use to cover the dish.  Refrigerate until ready to eat.

To serve, you can just dig into it with a spoon, or cut it and use a spatula to take it out in squares.  The second method makes a nicer presentation.  Either way you end up with nice moist chocolate cake.

This is a great summer time dessert because it is served cold (you do have to heat your oven to bake the cake though).  However, I have served it throughout the year at parties and gatherings.  It's always a hit!

View Printable Recipe

For more great recipes (though not necessarily gluten-free) visit Tasty Tuesdays.

Labels: cake, dessert recipes

Right now, if I were to make a meal from entries submitted last week, and I had all the ingredients needed,  I think it would be this:

Poached King Salmon from Jason @ JLHealthTulsa served with
Cooked Daylilies from Aubree Cherie @ Living Free and
Italian Roasted Red Peppers from Easy to be Gluten Free. 

Then for dessert I would have Easy Berry Crumble from Kim @ Cook It Allergy Free.

There were plenty of other great recipes too, but the flavors and colors of these are particularly appealing to me at the moment.

I have still not been doing a lot of cooking and did zero baking in the past week.  It’s just too hot!  So this week’s entry is another cool one that uses cucumber from my garden.

1. Lynns Recipe Adventures (blueberry pancakes) 2. Wendy@glutenfreegreenie (Flaxseed, Quinoa, and Almond flour Bread) 3. Kim @ Cook It Allergy Free {Tips to overcome Gluten Free Baking Mishaps} 4. Aubree Cherie (French Onion Tart - Gluten and Dairy Free) 5. Shirley @ gfe (Review of 3 E-Books & Banana Choc Chip Muffin Recipe)

6. Lisa @ Extraordinary Life (home made ice cream) 7. Chaya - Country French Omelet 8. Chaya - Honey Vanilla Pound Cake 9. Easy To Be Gluten Free - Chicken Chilaquiles Casserole 10. Wendy@Celiacs in the House(Gf Panko Bread Crumbs Recipes and Review)

11. Jason@JLHealthTulsa (GF 5* Fillet of Sole Almondine) 12. Jenn Cuisine (All About GF Substitutions - The Best of Both Worlds) 13. Alea (GF DF Carrot Oatmeal Cookie) 14. Amy @ Simply Sugar & Gluten Free (Slow Cooked Fresh Beans) 15. Pat @ GF Food That Even My Husband Likes (Somemores - Semisweet & GF)

Labels: Gluten-Free Wednesdays

Not long ago I posted a Cucumber Mint Granita.  I liked the flavor combination so much I used it again in this simple recipe.  It’s a great way to use cucumbers from your garden, and it only needs a little bit of mint.  If you don’t have mint of your own (it’s very easy to grow, but can also spread to places where you don’t want it), see if a neighbor has a little you can pick.  About 15 - 20 medium sized leaves is plenty.  Of course, you can buy cucumbers and mint at the store too.

I made this to take to a celiac support group meeting recently and it was a hit.  My family liked it too.  It keeps for a while in your frig and becomes more like pickles as it sits.

The ingredient amounts aren’t very important.  Use as much or little as you like.  I used a small amount of rice vinegar, but you could substitute apple cider vinegar and/or  use a little more if you are fond of vinegar.  You can also peel the cucumbers or leave the skin on if it is tender.  I have done it both ways and both were good.

Cucumbers & Mint Salad

• 4 c. chopped cucumber
• 2 Tb. rice vinegar
• 1/2 tsp. salt
• 1 Tb. minced mint leaves

Combine all ingredients and chill.

View Printable Recipe

This post is submitted to the following food carnivals:

• Tempt My Tummy Tuesday
• Tasty Tuesday
• Delicious Dishes
• Real Food Wednesdays

Labels: vegetables and side dishes

When we moved into this house five years ago, I was thrilled with the size of the eat-in kitchen.  We remodeled the whole thing, but one thing that didn’t need to be done was the floor.  The previous owners put in new ceramic tile before selling it.  The tile extends into the hall, powder room, and foyer, so I have a pretty large area of tile.

I never had tile in a kitchen before moving here, but I new from others that I probably wouldn’t love it.  First it is very hard to walk and stand on.  Second, it’s very hard for dropping things on.  Dishes and glasses break easily and the pieces slide a long way across the floor.  However, what I didn’t realize would be a problem was keeping the grout clean. 

I had experience with grout in bathrooms, but on my tile floor the strips of grout are much wider than in the bathroom, plus the fact that there is a much larger area of tile.  My tile is a light beige color and the grout is also light.  At least, the grout is light when it’s clean.  Having light color tile surrounded by dirty brown grout is not appealing to me, but until recently I didn’t have a good way of getting it clean.  I thought some of you might have the same problem.  Are you ready to see some dirt?  Here’s a tile and grout from one of the dirtiest sections.



Here’s how it looked after cleaning.  I’m sorry the colors are so different.  I probably took the pictures at different times of the day.



Maybe this picture will be more helpful.  It shows a larger section from the same area as the above pictures.  The grout at the bottom of the picture has been cleaned.  For some reason the tiles themselves look lighter too, but I think that’s just the lighting.



Here is a picture of that same area after it was all cleaned.  It’s not perfect, but you can see that the overall effect is much better.


So, you might be wondering how I cleaned it.  I used OxiClean Versatile Stain Remover.  I like that it does not contain chlorine bleach which gives me a headache.  I put about 1/3 scoop into a 32 ounce spray bottle with water.  I sprayed the grout well then let it sit for 30 – 60 minutes.  Next, I used a sturdy brush (mine is actually a grout brush but any will do) and scrubbed the grout to loosen the dirt, adding a little water if it had dried.    I then mopped it up with clean water.  I found that the OxiClean does the work and not a lot of effort is required scrubbing.  Extra scrubbing didn’t produce any better results. 

Because I have a large area of tile, I did this in sections over a number of days.  It works best to do it in narrow strips that you can easily reach from either side. It also works best to use a fresh mixture of OxiClean, so after the first time I only made half a bottle or less.  When you are not using the spray bottle, loosen the sprayer so air can escape.  Otherwise you will end up with the mixture leaking out the top. 

How do you clean grout?  Any tips?

For more great ideas visit Works for Me Wednesday at We Are That Family.

Labels: homemaking tips

The following is a guest post from Jessica Fisher, aka FishMama  Jessica regularly shares her freezer cooking adventures at Life as MOM and catalogs her recipes on her food blog, GoodCheapEats.


Mealtimes are crunch time. And even though I love to cook, sometimes I just don’t want to have to cook. Having a stash of homemade convenience foods in my freezer has helped me over the years not only to get a break from the kitchen, but also to save time and money.

If you’ve never utilized your freezer to store a week to a month’s worth of meals, you may be wondering how in the world to do it. It’s not hard, and you can definitely ease your way into it.

Here are some ideas to get started:

1. Make a double batch of tonight’s dinner. It doesn’t need to be anything fancy. Stews, soups, chilis, even seasoned taco meat all freeze well. You’d be amazed at all the things that you can freeze. Wrap it well in a plastic container or in a freezer ziptop bag. Cool and freeze. A week or two down the line, take a night off cooking and enjoy work you’ve already done.

2. If you want to step it up a bit, make four batches of one of your favorite dishes. Obviously, this supply will last you about a month since most people don’t eat a certain dish more often than once a week. But making four casseroles generally doesn’t take much longer than one, and you can take advantage of bulk shopping to save some money.

3. Try your hand at several weeks’ worth of meals. Think about it in terms of protein groups. What are meals that your family enjoys that contain ground beef? Buy ten pounds of ground beef and make multiple batches of several dishes that use similar ingredients, such as taco meat, chili, hamburgers, and meatballs. Instead of going through the same motions over the course of a month, do them all at one time and reap the rewards later. You can do the same with chicken or any other protein your family enjoys.

As you experiment with different recipes, you’ll discover which ones freeze well and which ones take the least amount of work to get them ready to serve. With a little creativity, you’ll have some delicious meals at the ready in no time.

Have you ever tried freezer cooking? Has it helped you? Why or why not?

Labels: freezer cooking

We have definitely been feeling the heat of summer here.  I lose much of my motivation to cook when it gets hot, but we still have to eat so I keep cooking.  The thing that seems to be motivating me lately is a desire to use what’s in my garden.  I have a cucumber recipe that will be posted soon and Monday I posted yet another zucchini recipe.  I am now getting grape tomatoes from my one plant.  Thankfully I didn’t go overboard on that one.  One plant is plenty. 

This week I thought I would give you a rundown of what we’ve had for dinner the past few nights.  If you’re looking for ideas, maybe it will give you some.  Remember, you can always visit my Facebook page or the Facebook tab  on the widget just under my blog header to see what I’m make for dinner Monday through Friday. 

Sunday I cooked chicken and tomatoes in the crock pot.  I had planned to post the recipe, but it turned out to not be very flavorful despite the fact that I put ginger, parsley and honey in it.  It wasn’t bad.  It just wasn’t noteworthy.


I served it with Lundberg brown rice couscous.  It was the first time I tried that.  It was good, but for me it wasn’t much different than eating brown rice, just smaller. 


Monday night I grilled salmon (didn't get a picture) and veggies.  I put Italian salad dressing and fresh basil on the veggies and my picky eater loved them!  The veggies included zucchini (of course) grape tomatoes, yellow bell pepper, and mushrooms.


Tuesday night I made a beef gravy using shredded beef and broth that I had in the freezer.  I served it over mashed potatoes.  I steamed wax beans and sauteed mushrooms.  I served them separately for those who don’t like mushrooms.  The potatoes and beans came from my CSA box last week.  It didn’t make a very colorful dinner, but it was good.


Now it’s your turn to share with me your gluten-free eating idea.  If you’re new, please read the guidelines.  Thanks for participating!

1. Kim @ Cook It Allergy Free {Easy Individual Berry Crumbles} 2. Jenn Cuisine (Gluten Free Substitutions, Part I) 3. Jillian @ Funny (allergen-free) Girl - Dark Chocolate blondies 4. Aubree Cherie (How to Cook Daylilies)

5. Shirley @gfe (Coconut/Palm Sugar Review & More) 6. Jason@JLHealthTulsa (GF 5* Poached King Salmon) 7. Mushroom Herb Chicken 8. Stick with the Letter P

9. Easy To Be Gluten Free - Italian Roasted Red Peppers 10. Heidi @ Adventures of a Gluten Free Mom (Dairy-Free Fruit Sundaes) 11. Zoe @ Z's Cup of Tea (Almond Olive Oil Cake)

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Labels: Gluten-Free Wednesdays

Hopefully you’re not getting sick of my zucchini recipes.  That’s what I’m making these days, and there might be more to come.  Unfortunately, I have powdery mildew on both my zucchini and cucumber plants.  I’m really not a plant person so it took me a while to realize something was seriously wrong.  I hope I’m not too late in treating it.  If so, I’ll probably try to replant some zucchini, but be done with cucumbers.

No matter how well I look through my zucchini plants, I always seem to miss one or two and end up with a huge zucchini that I just can’t bear to throw away.  I find those big ones are good for recipes like this that use shredded zucchini.  I often remove the seeds in the middle and shred the rest. 

This recipe is adapted from The Zucchini and Carrot Cookbook that I showed you the other day.  The original recipe called for lemon juice, but I had a bottle of lime juice and thought that would go nicely.  Lime has a pretty strong flavor, but I liked it with the zucchini and garlic.  My family was a little mixed on whether they liked it.  My picky eater still prefers zucchini with walnuts, but it got eaten.  This is a tasty side dish, but I like cooking up a small batch as my main course for lunch.  It’s pretty quick and easy too. 

Garlic Lime Zucchini

• 2 medium zucchini, shredded
• 2 cloves garlic, minced
• 2 Tb. coconut oil (or oil of choice, or butter)
• 2 tsp. lime juice
• salt to taste

Heat the oil in a large skillet over medium high heat.  Add the zucchini and garlic.  Sauté until the zucchini reaches desired tenderness.  It is usually better if it’s is on the crunchy side rather than the mushy side of being done.  Add the lime juice and salt.  Stir and heat briefly.  Serve.

View Printable Recipe

If you have a large zucchini that needs to be used, here are other recipes that use shredded zucchini:

• Zucchini Bread
• Zucchini Muffins
• Zucchini Crust Pizza
• Zucchini Rotini

Labels: vegetables and side dishes

I had a birthday last week (don’t ask which one).  We went out to dinner at a restaurant we had not been to before and had a very good and interesting experience.  I learned from my celiac support group that this restaurant now offered a gluten free and gluten free/casein free menu.  I had to give it a try.

The thing that made it interesting is that the GF/GFCF menu is completely separate from their regular menu.  It is not a list of items from their menu that can be prepared gluten free.  It is a list of already prepared, ready to be reheated food that a local woman with celiac disease comes in and prepares at the restaurant a couple of times a week.  Maureen is the owner of One Dish Cuisine and she cooks when no one else is cooking at the restaurant, making sure there is no cross contamination.  The food is then packaged and later reheated in the packaging to avoid any contamination when served. 

The menu included items such as lasagna, meatloaf, shepherd’s pie, crab cakes and chicken nuggets.  I ordered lasagna.  There is both a GF and GFCF option for lasagna.  I have not gone back to being completely dairy free since my challenge a couple of weeks ago, so I went ahead and got the lasagna with the real cheese.  It was served with a mini loaf of soft bread.  I didn’t take a picture, but I was also served a dish of fresh squash and carrots which the restaurant prepared. (Maureen had given the kitchen staff instructions on how to do that without contamination.)

The lasagna was served in the packaging with a lid on it and placed on a plate.  A small spatula was provided for removing the lasagna myself.  I didn’t care for this particular way of serving the meal, though I completely understand that it is for the purpose of avoiding cross contamination.  I would rather a restaurant be overly careful than careless, but if the plate is uncontaminated, I think the staff should be able to remove the lasagna safely. 


My other issue with packaging was the bread.  It was wonderful to go to a restaurant and be served good bread that I could eat with my meal!  However, the bread was wrapped in plastic wrap and both were warm so I assume it was heated in the plastic.  I prefer not to heat my food in plastic wrap, but the thing that really bothered me was that I had difficulty getting the plastic off.  It was stuck to itself and stretchy from being warm.  I wanted to try the bread, not battle with the plastic.

This is a new idea for both Irish Channel and One Dish Cuisine and they are still working it out.  The packaging issues I have are not something that would keep me from going back.  I’m more concerned with safety and good food, both of which were abundant.

I realize this is a local restaurant and most of my readers will never visit it, but if you live in Maryland you might want to check it out.  I think the idea behind this type of gluten-free menu is one that might catch on.  What do you think?

Labels: restaurants

I love the library.  I even know my 14-digit library card number by heart.  I am very grateful that I happen to live in an area that has a great library system.  No matter where you live, I’m sure your library has at least a few cookbooks, and these days it probably has some gluten-free cookbooks.  When I was first diagnosed with celiac disease over nine years ago, I didn’t know how to cook anymore.  Then a friend who had recently put her son on a gluten-free diet told me she found gluten-free cookbooks at the library.  I rushed off as soon as a I could and sure enough, there were several cookbooks by Bette Hagman.  It was a life saver.

Today, finding recipes isn’t so hard.  There are many great recipes on blogs and other web sites, and there are many more gluten-free cookbooks available than when I started out.  If you are new to the gluten-free diet, the library can be a good place to start.  Since there are so many cookbooks to choose from out there, the library lets you try them out and see which ones you like best.  Gluten-free cookbooks are usually filled with useful information as well as recipes, and borrowing a book from the library is free!

If you’ve been gluten-free for a while, you might be like me and just want to look for some new ideas.  Many times I’ll find a cookbook that has only a few recipes I like.  There’s no sense wasting my shelf space on the whole book.  I write down the recipes and make note of the source, and the book goes back to the library.

Once you are comfortable with the requirements of a gluten-free diet, don’t limit yourself to gluten-free cookbooks.  A book filled with baking recipes won’t be helpful, but there are many cookbooks with great meal recipes that are naturally gluten free or can easily be made so.  If you are looking to expand your repertoire, you’ll find many more choices at the library if you consider all the cookbooks.

Many libraries also have a store where they sell used books.  My library has a very small one, but I always take a look.  I recently found this book for $0.50. 



With all the zucchini I’m getting from my garden, I was thrilled.  I have marked numerous pages in the book.  Even if I don’t follow a recipe exactly, it gives me a starting point and ideas to try.

If you haven’t been to the library in a while, give it a try.  You will find the cookbooks in the 641 section.
 
For more money saving ideas visit Frugal Fridays at Life as Mom.

Labels: books, frugal tips

Welcome to Gluten-Free Wednesdays!  I hope my American readers enjoyed their holiday weekend.  I sure did.  Before I went out of town I managed to put together the round up of June’s carnival links which was posted on Sunday.  If you were too busy to take a look, you really should.  There are lots of great recipes there.  If you want to refer to the post later, you can find it at the bottom of my Gluten-Free Wednesdays page along with the review posts from previous months.

My submission for this week is:


What have you been cooking at your house?  Remember, while most people link recipes, reviews, menu plans or general gluten-free eating ideas are welcome.  Please link to an individual post and leave a link back here.  If you are new, please read the carnival guidelines.

1. Chaya - The Flounder Doesn't Swim 2. Jason@JLHealthTulsa (GF 5* restaurant recipes) 3. Glugle Gluten-Free (Gluten Free Zucchini Muffins) 4. GF Honey Cake

5. Jenn Cuisine (Strawberry Banana Chocolate QuickBread) 6. Aubree Cherie @ Living Free (Seasoned Sweet and Spicy Salsa: Very Cherry!) 7. Easy To Be Gluten Free - Antipasto Salad 8. Shirley @ gfe (Blueberry Honey Pie w/ Honey Whipped Cream)

9. Wendy@Celiacs in the House(Summer Turkey Salad) 10. Katrina @ Gluten Free Gidget- Oven Roasted Tomato Soup

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Labels: Gluten-Free Wednesdays

With an abundance of zucchini in my garden, I naturally think of making zucchini bread or muffins.  However, when the temperature outdoors is well into the 90s and maybe even over 100,  I am not willing to turn on my oven.  Last week I got lucky though, and we had a reprieve from the heat.  A couple of days were in the 70s with cool morning temperatures. I got busy baking and made four loaves of zucchini bread as well as two bundt cakes.  I used Brenna’s zucchini bread recipe for the cake and baked it in a bundt pan.  The recipe includes banana and chocolate and turns out deliciously moist.  We ate it without any frosting or glaze.



This zucchini bread is slightly more dry and crumbly than the cake, but not too much.  It goes well with a glass of milk (I’m loving Almond Breeze milk) or a scoop of ice cream.

Gluten-Free Zucchini Bread (dairy free)

Preheat oven to 375°

• 4 large eggs
• 1 c. sugar
• 2/3 c. oil
• 1/2 c. apple sauce
• 2 tsp. vanilla
• 2 c. shredded zucchini, packed (~1 large)
• 1 c. brown rice flour
• 1 c. sorghum flour
• 2/3 c. potato starch
• 1/3 c. tapioca starch
• 2 tsp. xanthan gum
• 1 Tb. cinnamon
• 1 tsp. salt
• 1 1/2 tsp. baking soda
• 1 1/2 tsp. baking powder
• 1 c. walnuts, chopped (optional)

Beat together the eggs, sugar, oil, and vanilla on medium high speed for several minutes.  In a small bowl, combine the dry ingredients, except for the walnuts.  Add the dry ingredients to the wet ingredients and mix just until moistened.  Stir in the nuts.  Pour the batter into two sprayed/greased 9 x 5 inch loaf pans.  Bake at 375 degrees for 45-50 minutes or until a tester comes out clean.  Cool for 5 – 10 minutes in the pans, then transfer to a wire rack.

View Printable Recipe (1 loaf)
View Printable Recipe (2 loaves)



This post is part of Slightly Indulgent Tuesdays at Simply Sugar & Gluten Free.

Labels: bread recipes

Happy Independence Day everyone!  There were five Wednesdays in June so we have lots of links for the roundup. Burgers and cakes get their own categories due to May and June’s monthly challenges.   Remember, there is no challenge for July, but Gluten-Free Wednesdays will go on as usual.   I hope you find this list helpful.  Thanks to everyone who participated.

Burgers & Other Patties

Basil Chickpea Burger - Iris of The Daily Dietribe
Tropical Nut Burgers - Aubree Cherie @ Living Free
Caprese Turkey Burgers - Katrina @ Gluten Free Gidget
Blackened Black Bean Burgers - Shirley @ gfe
Turducken Burger - Diane@The W.H.O.L.E. Gang
Black Bean Cakes - Diane@The W.H.O.L.E. Gang
Chipotle Burgers with Tomatillo Salsa - Diane@The W.H.O.L.E. Gang
Spicy Fish Cakes - Celiacs in the House
Ed's Portobello Burgers – Tracee (Mrs. Ed)
Vegetarian Quinoa Burgers – Ina
Kickin' Corn Patties - Aubree Cherie @ Living Free
Blast Off Burgers
Burgers w/Vegetables - Pat @ Gluten-Free Food That Even My Husband Likes
Elk Burgers - Tia @ Glugle Gluten-Free
Burrito Turkey Burgers - Wendy@Celiacs in the House
Greek Turkey Burgers - Wendy@Celiacs in the House

Main Dishes

Skillet Chicken and Rice - Easy To Be Gluten Free
Spaghetti Pie Inspired by Emeril
Dutch Oven Chili - Jason@JLHealthTulsa
Venison Steak - Jason@JLHealthTulsa
Penne with Chicken & Pesto - The Baking Beauties
GF Chicken and Veggie Wraps - Alea @ Gluten Free Flavor Full
Bison Meatballs with a Cranberry Sauce - Jillian @ Funny (allergen-free) Girl
Amazing Sloppy Dudes! - Stephanie @ No Grain No Pain
Chicken Quesadillas - Jenn Cuisine
Homemade Hamburger Helper - The W.H.O.L.E. Gang
Three Bean Vegetarian Chili - Ellen @ I Am Gluten Free
Chicken Nuggets - Easy To Be Gluten Free
Pasta-Less Turkey Lasagna - Aubree Cherie @ Living Free
Marinated Pan-Fried Salmon - Jenn Cuisine
Individual Lasagna-NO gluten, dairy, soy - Diane@The W.H.O.L.E. Gang
Mexican Corn Casserole - Easy To Be Gluten Free
Fish Tacos - Jason@JLHealthTulsa
corn spaghetti, garlic, veggies, & feta – Sophie
Meal in a Muffin
Asian Fish in a Packet - Moneywise Moms
Slow Cooker Sloppy Joes - Linda @ The Gluten-Free Homemaker

Vegetables & Side Dishes

Red Pepper Stuffed with Mashed Cream Potatoes
Curried Rice & Lentils - Amy @ Simply Sugar & Gluten Free
Cabbage Salad with Peanuts - Chaya @ My Sweet and Savory
Rice Stick Noodles – Chaya
GF  Mac and Cheese – Lynn’s Recipe Adventures
Summer Grillin' – Veggie - Renee @ Beyond Rice and Tofu
Avocado Artichoke Salsa - Shirley @ gfe
Sautéed Summer Squash - Easy To Be Gluten Free
Bok Choy Slaw
Wild Rice Tabouli - Renee @ Beyond Rice and Tofu
Zucchini with Walnuts – Linda @ The Gluten-Free Homemaker
Honeyed Beets - Linda @ The Gluten-Free Homemaker

Cakes

Chocolate Pudding Cake - Lynns Recipe Adventures
Strawberry Orange Cornmeal Cake - Amy @ Simply Sugar & Gluten-Free
Rhubarb Cake - Kathleen @BubbleTummy
Princess & Frog Birthday Cake - Heather @Celiac Family
Molasses Banana Bread/Cake - Shirley @ gfe
Vanilla Cupcakes w/ Coconut Frosting - Stephanie @ No Grain No Pain
GF Blueberry Cake - Jason@JLHealthTulsa
Chocolate Coconut Mayonaisse Cake - Aubree Cherie @ Living Free
Blueberry, Brown Sugar Cake - Chaya@ComfyCook
dye-free cake decorating idea - Heidi @ Adventures of a Gluten Free Mom
lemony almond cake with coconut cream - Ashlie @ Delshad Duo
Gluten free Pound cake - Jillian @ Funny (allergen-free) Girl
Devil's Food Cake - Lauren @ Celiac Teen
Banana Walnut Cake w/Choc. Date Frosting - Amy @ Simply Sugar & Gluten-Free
Review of a cake recipe - Iris of The Daily Dietribe
Lemon Bundt Cake - Linda @ The Gluten-Free Homemaker

Desserts

Vegan Maple Walnut Ice Cream - Aubree Cherie @ Living Free
Gluten Free Strawberry Scones - Cook 4 Seasons
Mini Pavlovas - Jenn Cuisine
Blackberry Thumbprint Cookies - Denise Therese @ Free to Feast
Blueberry Mookies - Katrina @ Gluten Free Gidget
Cavemen Cookies Review - Shirley @ gfe
Gluten-free, Corn-free Blondies

Breads & Other

White Sandwich Bread - Jillian @ Funny (allergen-free) Girl
NY Style Sun-dried Tomato Bagels - Jenn Cuisine
gf oatmeal shortbread - Alea @ Gluten Free flavor Full
GF Granola - Jenn Cuisine
Kiva's Golden Flax Bread - Shirley @ gfe
Easy GF DF Waffles – Gina
cheese rolls - Lynns Recipe Adventures
Sourdough Biscuits WooHoo! - Jason@JLHealthTulsa
Secret in the Corn Muffin - Comfy Cook
Quick & Easy Alfredo Sauce - Denise Therese @ Free to Feast
cinnamon rolls - Squeaky Gourmet
Hamburger/Hot Dog Rolls - TheNotSoPerfectHousewife

Labels: Gluten-Free Wednesdays

I have mentioned the zucchini I’m getting from my garden, but this week the main produce item is cucumbers.  I’m not much of a gardener and have only done it the past couple of years.  Last year I planted about six cucumber plants.  They were large burpless cucumbers and we had them coming out our ears.  So this year I only planted three cucumber plants, and they were the small pickling cucumber variety.  I thought that would be just right for us.  Well, the plants took off, and I still have cucumbers coming out my ears!  Next year I think we will have one cucumber plant.  I really need to go for more variety in my garden, but since I’m a beginner, I like having just a few things that I know will do well.

This granita was born out of the need to find some way to use these cucumbers.  Of course, I know what your thinking—make pickles!  We are really not that fond of pickles.  I chose pickling cucumbers because they are small and have nice edible skin.  I have thought about making pickles to give as gifts, but then I have to get into canning.  For now, I’m giving away cucumbers, eating cucumbers, and making this granita.  I originally called it a sorbet because I made it in my new ice cream maker.  But in the end, it was more like a granita.  I forgot to take pictures when I first made it, and once you freeze what’s left, it definitely becomes a granita.  It freezes together pretty solidly and has to be broken up or shaved.

I’ll admit that the kids weren’t too fond of it.   They didn’t say it was bad, it was just weird.  You have to prepare yourself for that fact that it is not a fruity or creamy dessert.  It will taste like cucumbers.  However, if you like cucumbers and mint, I think you will enjoy this.  If you don’t like mint, you could try substituting another herb such as fresh dill.

Cucumber Mint Granita

• 4 c. peeled, seeded, chopped cucumber
• 1 1/2 tsp. chopped mint leaves
• 1/3 c. sugar (or to taste)
• 1/8 – 1/4 tsp. salt (I used 1/4 but will try less the next time)

Put all ingredients in a food processor and blend until the cucumbers are pureed.  Turn on your ice cream maker and add the mixture.  Mine only took about 10 – 15 minutes.

If you don’t have an ice cream maker, pour it into a large flat container (a 9 x 13 inch pan works well)  and freeze.  About every 30 minutes stir and/or scrape the mixture to break it up.  You can use a fork to “shave” it. 

View Printable Recipe

More Cucumber Ideas


If you are looking for more cucumber recipes, last year I made cucumber lemonade, and this week Shirley posted a cucumber chickpea bruschetta.  Do you have any favorite cucumber recipes?

This post is linked to some great food carnivals:

• Slightly Indulgent Tuesdays
• Tasty Tuesday
• Tempt My Tummy Tuesdays
• Delicious Dishes
• Ultimate Recipe Swap

Labels: dessert recipes, fruit desserts, other recipes