Thursday, July 2, 2009

A Mouth-Watering Fourth!

This 4th of July, be sure to stick to the “ABCD” system for a safe holiday:

AWARENESS: Whether you’re hosting, or joining in at a friend’s 4th of July bash, be aware of cross-contamination risks. To reduce risk, never share utensils or silverware, even if you think you’re in the clear. Be sure utensils meant for GF food stay with those foods! Try wrapping colored masking tape or rubber bands around the GF utensils. If you feel comfortable enough, inform those around you of your needs so everyone else can be mindful, too.

BRING FOOD: If you’re enjoying festivities as a guest and are unsure what your GF options will be, bring the food you just can’t live without! Or try one of our great GF 4th of July recipes below, and bring some to share!

CHECK INGREDIENTS: Sometimes meats (including hotdogs and sausages) and other products that are naturally gluten-free contain added ingredients. If you’re barbequing this year, make sure the meat you select is gluten-free! Also make sure that gluten-free food items and being grilled separately from those that make contain (or potentially become contaminated with) gluten.

DIVE IN: If you’ve been invited over for the 4th, explain your gluten intolerance to the host and offer to help prepare some GF food for the occasion.

Need to Know Tip: BBQ sauce can be a big part of the 4th of July—make sure the kind you’re enjoying is gluten-free! Some BBQ sauces contain gluten from barley in the form of beer or malt, whereas others may contain soy sauce, which contains wheat. Additionally, some sauces may contain Worcestershire sauce, mustard, and ketchup, which may or may not be gluten-free.

BBQ Sauces that are GF include •Daddy Sam’s •Bone Suckin’ Sauce •Sweet Baby Ray’s •Annie’s Naturals

Kraft and Nabisco BBQ products (including Bull's Eye BBQ) will list ingredients that contain gluten on the ingredient label, ingredients such as wheat, barley, oats, and rye.

Be careful! KC Masterpiece BBQ sauces may be gluten-free, but you need to verify from the ingredient list. Both companies are required by law to list wheat on the label, but the sauces may include other gluten-containing ingredients.


GOOD FOOD, GLUTEN-FREE: Four Fantastic Recipes for the Fourth

GF Potato Salad
The trick to an incredible potato salad is to work while everything is still warm!

2 pounds unpeeled potatoes (around 6 medium)
6 hard-boiled eggs (older eggs will peel easier than new ones)
1 ¼ cups Hellman’s or other GF mayonnaise (some mayonnaise is GF, some is not; check the label!)
¼ teaspoon salt
1-2 teaspoon spicy mustard (to taste)
½-1 cup (depending upon taste) diced celery
1 teaspoon celery seed
salt and pepper to taste

1. Start by mixing the spicy mustard, celery seed, diced celery, and mayonnaise in a small bowl.

2. In a medium saucepan place unpeeled potatoes (rinsed and cleaned of dirt), ¼ teaspoon of salt, and enough water to cover. Bring to a boil; reduce heat. Simmer, covered, for 20 to 25 minutes or until tender. Drain well. As soon as you can handle the potatoes (while still warm), peel and cube.

3. Simultaneously hard-boil the eggs: place eggs in a medium saucepan, cover with water by an inch. Bring to a boil, then take off of heat and let the eggs sit in the water, covered, for 30 minutes. Drain the water and remove eggs from saucepan. Peel and coarsely chop.

4. At this point you should have warm, chopped potatoes, and warm, chopped eggs; mix together in large bowl. Immediately add mayonnaise mixture, stir well. Add salt and pepper, to taste.

5. Scoop into casserole dish/serving dish, garnish with paprika.

Easy GF Strawberry Pie

1 baked Whole Kitchen (Whole Foods Brand) GF Pie Crust
8 cups medium fresh strawberries
2/3 cup water
2/3 cup sugar
2 tablespoons GF* cornstarch (cornstarch, by itself, is GF, but be sure to check the label for any added gluten-filled ingredients)
Red food coloring (optional)
Whipped cream (optional)

1. Hull the strawberries; rinse with water. Cut any large strawberries in half lengthwise.

2. For the pie’s glaze, in a blender or food processor combine 1 cup of the strawberries and the water. Cover and blend or process until smooth. Add enough additional water to the mixture to equal 1 ½ cups. In a medium saucepan combine sugar and cornstarch; stir in blended strawberry mixture. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir 2 minutes more. If desired, stir in red food coloring. Remove from heat; cool for 10 minutes without stirring.

3. Spread about ¼ cup of the glaze over bottom and sides of baked pie crust. Arrange half of the remaining strawberries with stem ends down in the pastry shell.

4. Carefully spoon half of the remaining glaze over strawberries, making sure all berries are covered. Arrange remaining glaze over berries, covering them. Chill for 1 to 2 hours. If desired, top with whipped cream.

Adapted from Better Homes & Gardens New Cookbook

Easy Skillet GF Cornbread

1 ½ cups plain yellow cornmeal
½ cup GF* cornstarch (cornstarch, by itself, is GF, but be sure to check the label for any additional/added ingredients)
½ teaspoon baking powder
2 eggs, slightly beaten
2 tablespoons cooking oil
½ cups buttermilk (to make, add enough milk to ½ tablespoon of lemon juice to make ½ cup)
1 tablespoon cooking oil (for cast-iron skillet)

1. Preheat oven to 425˚F.

2. Combine and mix the dry ingredients in a large bowl. In another bowl, mix beaten eggs, oil, and buttermilk. Make a well in the center of dry ingredients, pour egg mixture in well and mix thoroughly.

3. Place greased cast-iron skillet in heated oven for 5 minutes. Remove hot cast-iron skillet carefully and add cornbread batter. Place back into over and bake for 15-20 minutes, until golden brown and crisp. Test for doneness using a toothpick.

Serve with Bush’s baked beans or your other favorite GF brand!

GF Chicken Kabobs

6 or 8 boneless chicken breasts, cut into 1” chunks
6 garlic cloves, minced
¾ cup minced red onion
½ cup minced cilantro
1/3 cup olive oil
½ teaspoon paprika
1 teaspoon ground cumin
1 ½ teaspoon dried parsley
½ teaspoon salt
½ teaspoon ground pepper

1. Marinate the chicken for as long as possible (for maximum flavor, up to 24 hours) by combining all ingredients in a large zip-lock bag. Refrigerate while marinating.

2. Around 30 minutes prior to preparing kabobs, soak skewers (if wood) in water.

3. Remove skewers from water. Remove chicken from bag; discard marinade. Thread chicken onto skewers, leaving a small amount of space in between each piece of meat.

4. Grill or broil kabobs until the chicken is golden and the juices run clear.

For variation, slice up bell peppers and onions and layer them between chicken on skewers.