Friday, November 15, 2013

Recipe for Pecan and Apple Salad

Autumn time makes me think of apple pie at Thanksgiving and cuddling up with a blanket as the weather gets colder.  Ah...I love the combination of apples and pecans in this recipe!    This salad is full of yumminess!  :)

Pecan and Apple Salad

4 cups red leaf lettuce
1 cup butter lettuce
1 Fuji apple
¼ cup cauliflower pieces
¼ cup carrots, sliced
1 tablespoon sugar
½ cup pecans
1/3 cup sweetened, dried cranberries

2 tablespoons sugar
2 tablespoons olive oil
1 tablespoon apple cider vinegar
¼ teaspoon salt
¼ teaspoon dry mustard
1 teaspoon poppy seeds

1.  Wash and tear lettuce.  Peel and dice apple.  Slice cauliflower into small pieces and slice carrots.
2.  Pour sugar across non-stick frying pan.  Add pecans.  When sugar begins to dissolve, stir pecans until coated.  Remove from burner quickly when sugar dissolves.
3.  Add pecans and cranberries to lettuce, along with apple, cauliflower, and carrots.
4.  Prepare dressing and pour over salad just before serving.

Serves 4 to 6

Tuesday, October 22, 2013

Recipe for American Tacos

When I think of American Tacos, I think of my brother and sister-in-law.  They often serve delicious American Tacos at family dinners.  The flavor combination of this recipe is awesome!  Just like Miracle Max in The Princess Bride says about his MLT, the salad dressing for this recipe is "so perky...I love that!"  :)

American Tacos

1 lb ground beef
1/4 cup onion, chopped
1 can kidney beans or gluten-free chili
5-6 cups lettuce, shredded or torn
1 tomato, diced
1 small can olives, sliced
1/2 cup cheese, grated
Fritos Corn Chips
1/3 cup Catalina dressing
1/4 cup gluten-free green taco sauce

Step 1:  Fry ground beef with onion.  Cool slightly.

Step 2:  Drain and rinse kidney beans or warm chili.

Step 3:  Mix Catalina dressing with green taco sauce and warm slightly.

Step 4:  Cover plate with desired amount of Fritos.  Sprinkle with ground beef and onion mixture, kidney beans or chili, lettuce, tomato, olives, and cheese.

Step 5:  Drizzle Catalina/green taco sauce mixture over all.

Serves 4 to 6.

Wednesday, October 9, 2013

Product Review of Mom's Place Hamburger Buns

Yum!  The taste of Mom's Place Hamburger Buns was wonderful and the texture was light and fluffy!  I am rating them at 8.5 out of 10.  I didn't have large tuna cans to bake the buns in, so I just used muffin tins and cut my hamburger patty to fit on the "roll."  It worked just fine and that way I didn't have to open up my large cans of chicken chunks to make the hamburger buns.  Delicious!  :)

(Photo source:

Wednesday, September 25, 2013

Vegetable and Hummus Pizza

Sometimes necessity is the mother of invention.  I made my pizza crust and then realized I only had enough pizza sauce for one of the two pizzas.  I wanted to do a veggie pizza, and I had some yellow crookneck squash from the garden I wanted to use.  I decided to spread Sabra Garlic Hummus across the pizza crust, then I fried some stir-fry vegetables and yellow crookneck squash and added that on top of the hummus.  The hummus was even more flavorful the next day.  Yum!

(Photo Source:

Monday, September 9, 2013

Review of Kinnikinnick Blueberry Bagels

I have loved products from Kinnikinnick, and especially their chocolate donuts.  I was greatly disappointed in their blueberry bagels.  My daughter and I had been lamenting that we hadn't seen any gf blueberry bagels on the market.  Then, there they were.  We tasted them with happy anticipation, but couldn't get through the first bite without wishing we hadn't tasted them.  I am usually not quite this negative about gf products, but the texture of these donuts is like cardboard with a slight blueberry flavor.  Dry as can be, I'm sad to say.  I am rating them at 1.5 out of 10.  If you add a ton of cream cheese per morsel of bagel, they are tolerable.  :)

(Photo Source:  Google Images)

Saturday, August 24, 2013

Burger King French Fries...and an Onion Ring?

Since we were diagnosed in 2003, I have enjoyed Burger King French fries occasionally.  I had checked the website several times to confirm the fries were gluten-free.  Several years ago, I noticed an onion ring in my French fries.  I called Burger King headquarters and they were helpful and our local Burger King was more careful after that.  It happened again a few days ago as we were in another state on our way home from our trip back East.  Unfortunately we discovered the onion ring after our daughter had eaten some of the French fries, and she got a stomach ache and several other symptoms.  Now the website has an asterisk by the words "French fries" and states:  "These products may be fried with gluten containing foods."

It is disappointing, though I understand that it would be difficult for every restaurant to have a dedicated fryer for French fries.  It is also a lesson to me to check websites from time to time to make sure whether restaurants have changed their allergen statement.

(Photo Source:  google images)

Burger King French Fries...along with an Onion Ring?

Since we were diagnosed in 2003, I have enjoyed Burger King French fries occasionally.  I had checked the website several times to confirm the fries were gluten-free.  Several years ago, I noticed an onion ring in my French fries.  It happened again a few days ago as we were in another state on our way home from our trip back East.  Unfortunately we discovered the onion ring after our daughter had eaten some of the French fries, and she got a stomach ache and several other symptoms.

Now the website has an asterisk by the words "French fries" and states:  "These products may be fried with gluten containing foods."

It is disappointing, though I understand that it would be difficult for every restaurant to have a dedicated fryer for French fries.  It is also a lesson to me to check websites from time to time to make sure whether restaurants have changed their allergen statement.

(Photo Source:  google images)

Friday, August 16, 2013

Review of Glutino Gluten-Free Pretzels

It is nice to have a snack when you travel.  We drove thousands of miles to help our son and daughter-in-law move to Rhode Island and now we are stopping to see some sites on the way home.  I bought a bag of "gluten" pretzel sticks for those in the family who can eat gluten, and a bag of Glutino Gluten-Free Pretzels for my daughter and me.  They were over $6 for one bag, but they have lasted a long time and it helps to have a crunchy snack to stay awake when I am driving.  I was surprised to find out that the gluten-free pretzels were preferred by those in our family who can eat gluten.  They said the Glutino pretzels tasted better and were more crunchy.  I am rating them at 10 out of 10. :)  Yum!

(Photo Source:  google images)

Wednesday, August 7, 2013

Hairspray and Shampoo with Wheat: It Stings Sometimes!

I have read that those of us with celiac disease don't need to worry about using lotions and hair products with wheat since the gluten it isn't absorbed in the skin.  However, several members of our area support group for those with celiac disease have mentioned that these products sting their skin.  This has happened to me occasionally, as well.  I decided to use only lotions and hair products that don't list wheat in the ingredients.  I especially feel strongly about this when it comes to hairspray.  We can't help but breathe in some hairspray when we spray our hair.  Here is my favorite hairspray without wheat: Paul Mitchell Freeze and Shine.

(Photo Source:  Google Images)

Thursday, August 1, 2013

Seriously Good Ranch Dressing

I can't imagine life without homemade ranch dressing.  Check out this recipe (also found on page 65 in my cookbook).  We love it on salad, for a dip with carrots and celery, and on baked potatoes.

(Divide this recipe in half for a family of four.)

Ranch Dressing 

4 cups gluten-free mayonnaise           
1 cup buttermilk                     
1 cup milk                               
1 tablespoon and 1 teaspoon parsley             
1 tablespoon and 1 teaspoon onion powder   
½ teaspoon garlic powder                  
1½ teaspoon salt                    
1 teaspoon pepper                              

  1. Combine ingredients and stir with whisk until smooth.

This dressing will stay fresh for several weeks. Stir well before serving.

Saturday, July 27, 2013

Ordering Gluten-free Food at a Restaurant

I had a wonderful experience today at Johnny Carino's.  I ordered the gluten-free soup and salad and had no ill side effects.  Here is some helpful information from the Celiac Disease Center at Columbia University to help us when we order from restaurants:

Restaurant Guidelines

Sign in ice cream store in Buenos Aires
Sign in ice cream store in Buenos Aires
Eating out can be a pleasurable experience, and following the gluten-free diet should not change that. While many places now have a gluten-free menu, you should not limit your options to those restaurants. It may take a little longer for you to decide what to order, but you can still eat a safe and delicious meal whether you’re joining a last minute dinner date with friends, strolling through the streets in an unknown city, or going back to what was your favorite restaurant before your diagnosis of celiac disease. With the help of the tips below, we encourage you to make the most out of dining out anywhere!

Use the Internet. If you know your plans in advance, many restaurants now post their menu online allowing you to read through and choose items that may be safe for you.

Call ahead, especially if you are uncomfortable asking a lot of questions once you are at the restaurant. This alerts the chef that he/she will need to prepare a safe item. Remember to call at “off-hours”, not during the middle of a lunch rush hour.

Always identity yourself as someone needing a special diet. Use a statement such as: “I have a food allergy”- if you use the word allergy, you will be taken seriously. Avoid the use of the terms “autoimmune disease” and “celiac disease” as these are terms not easily understood by the average restaurant server.

Speak to manager, maître d’ or chef. The key is to get your special needs conveyed to the chef or cook. If your waiter appears uninterested or unwilling to help, ask for the manager.

Ask specific questions (see list of questions below) about any menu items that could be deep fried or contain hidden gluten sources. Use a dining card to help the staff understand your special diet. If language is a barrier use language cards which can be found online.

Order simple dishes and ask for the sauce on the side or omitted altogether.

Ask about flour dusting. Even desserts that contain no gluten are often baked in a baking dish that has been dusted with flour.

Do not hesitate to send food back if not correct.

Be prepared to leave a restaurant if you feel your needs are not taken seriously.

Thank your server and leave a generous tip for good service.

Be a repeat customer to gluten friendly restaurants as they will try hard to please a regular guest.

Questions to Ask the Server/Chef

  • *Which foods are deep fried? Avoid items cooked in a common fryer.
  • *Are the chicken wings or French fries deep fried?
  • *Are the corn chips and tortilla shells deep fried?
  • Is there flour in this sauce?
  • Do you dust your fish with flour before cooking it?
  • Is there any flour, batter, or breading?
  • Are there croutons on the salad?
  • What is in the BBQ sauce?
  • What is in the salad dressing?
  • Is the meat marinated? Check marinade.
  • Which of your dishes contain soy sauce? (avoid soy sauce in restaurants- avoid woks that may be contaminated)
  • Are the noodles rice or wheat based?
  • Are the wrappers (e.g. wonton, dumpling) made from wheat?
  • Is the pan dusted with flour?
  • Is the tortilla 100% corn?
  • Is there artificial crab in the sushi?
  • What is the thickener in this soup?
  • Is there wheat cooked on this grill? (be careful to not order items cooked on a grill that has wheat(
  • Is the rice or risotto cooked in a wheat-free broth?

*Foods that are deep fried are often cooked in the same oil as breaded products such as breaded onion and calamari. This means they are not safe on a gluten-free diet.

- See more at:

Saturday, July 20, 2013

Product Review of Pagodas Quinoa Pasta

I made a pasta salad (see recipe from my blog posts labeled "delicious gluten-free recipes") with Pagodas Quinoa Pasta.  I was surprised that I liked it since I am partial to Tinkyada pasta.  I am rating it at 7 out of 10.  Quinoa is a healthy choice.  Here is a recipe from my cookbook for macaroni salad that would also work well with Pagodas Quinoa Pasta:

Macaroni Salad

½ package Pagodas® Quinoa Pasta or Tinkyada® Elbow Noodles
¾ cup mayonnaise
½ teaspoon apple cider vinegar
½ teaspoon mustard
1 teaspoon sugar
½ teaspoon garlic salt
⅛ teaspoon pepper
1 stalk celery, chopped (optional)
½ onion or 2 green onions, chopped
2 hard cooked eggs, diced
1 dill pickle, finely diced

  1. Cook elbow noodles until tender.
  2. Combine mayonnaise with vinegar, mustard, sugar, garlic salt and pepper in a small bowl and add to drained noodles.
  3. Add celery, onion, eggs, and pickles to sauce and noodles and stir well. Mix well again before serving.

Serves 5 to 7 

Just remember to make the amount of pasta salad that you can eat in one day, because I have found that every brand of gluten-free pasta I have tried becomes stale and stiff the next day (unless it is covered by a creamy sauce).

(Photo source:

Sunday, July 14, 2013

The Sacrament/Communion

Today I was reflecting on how wonderful it is to partake of the sacrament and to know that one of the deacons will bring gluten-free bread to our pew.  We arrive for church early enough to sit in the same area of the chapel each week.  Those people sitting in the surrounding area also end up eating gluten-free bread, but they don't seem to mind.  Our meetings begin at 9:00 a.m., so I bring two slices of Udi's Whole Grain Bread instead of getting up early to make homemade rolls or bread.  When our meetings begin at 11:00 next year, I will likely bring gluten-free rolls or bread.  Several people have told me in the past that they would sit near us so they could have the gluten-free rolls (see page 37 of my cookbook) or bread (see page 42 of my cookbook) that I made for the sacrament.  One mother said her son grabbed a whole handful of the gluten-free bread and she had to stop him and limit him to one piece.  :)

Saturday, July 6, 2013

A Sweet Solution for an Average Watermelon

The last watermelon we bought was average.  The flavor was bland and the texture was grainy.  My daughter suggested that we try her cousin's idea:  marinate the watermelon in lemonade.  We bought strawberry lemonade.  It changed the flavor of the watermelon to a delightful, sweet flavor.  Yum!  Our son used this idea on a date, and in addition...they carved the watermelon like a jack-o-lantern.  They placed a candle inside and lit it up when they were done. Fun!


Saturday, June 29, 2013

Seven Pounds of Lipstick!

I was shocked to read that the "average woman consumes about seven pounds of lipstick in her lifetime."  (Source:  The Ultimate Guide to Gluten-Free Living).  It is amazing how complicated a gluten-free diet can be, especially when you have to worry about whether or not your lipstick is gluten free!  :)  When I called the company to make sure my lipstick was gluten free, I found out that some types of lipstick the company carried were fine and others had gluten.  It is worth our time to make a phone call about it.

(Photo Source:  Google Images)

Friday, June 21, 2013

Hey, Sister! That's One Good Green Smoothie!

My sister is an example to me when it comes to healthy eating.  She is amazing!  Don't be hesitant to try this very green smoothie.  It was quite good!

I also enjoyed the taste of the fresh almond milk she made.  Our sister-in-law taught us that once the almonds have been soaked and dried, they can be kept in the freezer.  She usually soaks four cups at a time, and can make about two weeks' worth of almond milk before she needs to soak some more.  Enjoy!

Very Green Smoothie

2 cups spinach
1 1/4 cup almond milk
1 cup frozen peaches
1/2 of a frozen banana
1 tablespoon almond butter
2 drops stevia sweetener or more
1 packet of Nutribiotic Chocolate Rice Protein

Combine all ingredients in a blender until smooth.

Fresh Almond Milk 

cups water
1/2 cup soaked almonds (soak them overnight in water)
a pinch of salt

Blend for 2 minutes.  Strain through cheesecloth (or clean cotton dishtowel).  

Makes one quart almond milk.  Best if used within three days.

Saturday, June 15, 2013

Review of ShirleyJ Gluten-Free Chocolate Brownie Cake

(Photo Source:

Wow!!  This gluten-free brownie cake in a cup is AWESOME!  If I could rate this 12 out of 10, I would!  I will have to settle for 10 out of 10.  Amazing!  I shared a bite with each member of our family and even those who can eat gluten were raving about how delicious it is.  Even though I have eaten gluten-free food for the last 10 years or so, I can still remember the taste of cake with gluten, and this is totally comparable.  It was convenient and fun to make it in a mug.  We had to microwave it an extra 20 seconds, and then it came out perfectly.  I can't get over how it is possible to "bake" something in the microwave.  Cool, huh?  And soooo delicious!

Saturday, June 8, 2013

Recipe for Corn Chip Salad

This recipe for Corn Chip Salad is super easy.  It can be found in my cookbook.  I hope you will give it a try. This recipe is a great choice when you need a delicious gluten-free salad for a pot luck dinner.

Corn Chip Salad

1 can kidney beans, drained
1 green pepper, diced
3 green onions (with tops), finely chopped
2 tomatoes, diced
1 small bag of Fritos® or other gluten-free corn chips
Kraft® Catalina Salad Dressing

Combine kidney beans, green pepper, green onions, tomatoes and corn chips. Just before serving add dressing and toss until coated.

Serves 5 to 7 

Friday, May 31, 2013

Review of Glutino Gluten-Free Chocolate Chip Cookies

Chocolate Chip Cookies
(Photo Source:
After we visited the cemetery on Memorial Day, our son and daughter-in-law invited us to go with them for a picnic.  We wandered around the grocery store looking for gluten-free picnic items. It was kind of tricky to figure out what to eat without bringing my gluten-free pumpkin muffins from the freezer at home. :)   We finally decided to buy gluten-free crackers, lunch meat, cheese, and these wonderful Glutino cookies.  Ah...these are good cookies.  I am rating them at 9.5 out of 10.  They are very tasty, and I am only docking them by .5 because they are a little crumbly.

Wednesday, May 22, 2013

Review of Glutino Gluten Free Toaster Pastry

I seldom bought toaster pastries before I found out I had celiac disease because of the expense and lack of nutrition.  However, when I saw gluten-free toaster pastries in our grocery store, I bought them.  I suppose it is because I haven't seen any gluten-free toaster pastries since our diagnosis and haven't eaten one for so many years.  I knew it would be fun for our teenage son and daughter to try them, also.

I am rating them at 7 out of 10.  The strawberry flavor was good, but just a little bit tart.  We wondered where the frosting was on the top of the toaster pastries and we wish Glutino would have added the sweetness of frosting to offset the tart strawberry flavor.  The texture was slightly dry and pasty. But overall the flavor was good and it was fun for us to try something new.

I appreciate how many gluten free products are available in our grocery stores and health food stores, and this is no exception.  It helps us to feel like we are not alone in this journey when new products are developed.  :)

(Photo source:

Saturday, May 18, 2013

Recipe for Honey Garlic Wrap-Ups

It is always nice to have a few recipes that can be prepared in under 15 minutes.  This is a quick recipe if you use the convenience ideas stated below.*  I also love how healthy this recipe is...because of the added vegetables.  My husband came up with the sauce recipe, and I love it!  You can find this recipe in my cookbook on Page 105, though additional vegetables are in the recipe below.

Honey Garlic Wrap-Ups

1-2 boneless, skinless chicken breasts* or 1 can chicken chunks
cooking oil
2 cups cooked rice*
2-3 cups cooked cauliflower and broccoli*
4 sliced mushrooms
1/2 cup diced onion
1/2 cup diced green pepper
2 teaspoons crushed garlic
¼ teaspoon salt
1 tablespoon apple cider vinegar
1/2 tablespoon butter or olive oil
½ cup honey
gluten-free corn tortillas
ranch dressing
tomatoes, diced
avocados, diced
romaine or butter lettuce

  1. Prepare cooked chicken.  *I like the convenience of baking five or six chicken breasts for one hour at 350 degrees, with a small amount of water added to the covered baking dish.  After the chicken bakes and cools slightly, I use one or two chicken breasts for this recipe, and freeze the rest for other recipes that call for cooked chicken chunks.
  2. Unless using canned or baked chicken, slice chicken breasts into strips and cook in oil.  Slice mushrooms.  *Add 2 cups of water to a blender, along with peeled onion (about 1/2 of an onion) and 1/2 to 1 green pepper.  Blend to chop finely and pour off water by using a strainer.  (Or use a food processor to chop onions and green peppers into small pieces.)  Fry mushrooms, onions, and green peppers until tender.
  3. Prepare cooked rice.  *Uncle Ben's Quinoa and Brown Rice with Garlic is awesome.  It comes in packets that are microwaveable and warm in 90 seconds.  So easy!  (Make sure to read the label because some types of Uncle Ben's rice have gluten).
  4. Prepare cooked broccoli and cauliflower.  *There are several brands of microwaveable broccoli/cauliflower packages available and cooking time is about 3-4 minutes. 
  5. In a glass measuring cup or small bowl, add garlic, salt, vinegar, butter, and honey. Microwave until combined and more liquid.
  6. Pour sauce over chicken, mushrooms, onions, and green pepper.  Add cooked rice and broccoli/cauliflower.  Fry for several more minutes.  Make a wrap using a warmed corn tortilla topped with cooked chicken, rice, and broccoli/cauliflower mixture and add ranch dressing, tomatoes, avocados, and lettuce.  Yum!

Serves 4 to 6 

Saturday, May 11, 2013

Recipe for Gluten-Free Sushi Rolls

A few years ago when our friends had an exchange student living with them, he taught our son how to make sushi rolls.  We have had fun making them ever since then.  We love the fresh flavor and the spicy "kick" from the wasabi.

Gluten-Free Sushi Rolls

2 nori seaweed "sheets" (I like Sushi Chef brand because it isn't as "fishy" tasting)
Cooked sushi rice* (about 2 cups)
1/2 can of crab (artificial crab often has wheat in it)
1 avocado, sliced lengthwise into segments
Garlic salt
Onion salt
Black pepper
1 tablespoon ketchup
3 tablespoons mayonnaise

Step 1:  Cook sushi rice and set aside to cool. *With the brand of rice that I found in our grocery store (Nishiki), I have found that it is important to add extra water and to leave the lid off while cooking; otherwise the rice is crunchy.  For the size of the above recipe, I used 1 cup of rice to 2 cups of water.

Step 2:  Place one sheet of nori on a bamboo rolling mat or a cutting board.  Spread cooked, cooled sushi rice gently and thinly across nori, leaving about 1 inch at one end of the nori where there is no rice.

Step 3:  Make a line of avocado and crab across the middle of the sushi.

Step 4:  Sprinkle garlic salt, onion salt, and pepper across entire area of rice.

Step 5:  Roll nori, leaving the area without rice to be rolled last (toward the outer edge of the roll).

Step 6:  Wet a serrated knife with water, and slice roll into one inch slices

Step 7:  Combine ketchup and mayonnaise into a sauce.  Serve sushi rolls with wasabi and sauce.

Saturday, May 4, 2013

Recipe for Chicken Fettuccine

I am trying to eat healthy foods...I really am.  However, it is important to our family that we have one day a week that we can eat some of our favorite foods that exactly fat-free and full of vegetables. Nevertheless, we try to have a good serving of vegetables on our plate as well.  So, for our "day off" this week, we enjoyed chicken fettuccine.  You can find the recipe on page 106 of my cookbook. :)

Chicken Fettuccine

8 ounces cream cheese
¼ cup butter
½ cup Parmesan cheese
1 1/2  cups milk
½ teaspoon garlic powder
¼ teaspoon pepper
¼ teaspoon minced garlic
1 cup sliced mushrooms
1 tablespoon butter
5 slices of bacon, cut into small pieces and cooked
1 to 2 cooked, diced chicken breasts
1 packet gluten-free fettuccine noodles, cooked and drained

  1. Cook cream cheese, butter, Parmesan cheese, milk, garlic powder and pepper in saucepan until smooth and warm. Set aside to cool and thicken.
  2. Sauté mushrooms in butter.  Fry bacon and chicken. Cook noodles.
  3. Gently combine sauce, mushrooms, bacon, and chicken with the cooked noodles.

Serves 7-9 

Saturday, April 27, 2013

Gluten-free Food at In N' Out Restaurant and Taco Bell

Finding gluten-free food to eat while travelling can be daunting at times.  We went out of town for our son's graduation, and while we were waiting for the convocation to begin, we decided to grab a quick lunch at the food court of the university.  The food court had Subway sandwiches, Freschetta pizza, Taco Bell, burgers, soup and salad, along with a few other gluten-filled possibilities.  We checked on the soup and salad, but the soups had gluten.  They said the salads were a possibility, but they also sold wrap-ups, and the cross-contamination factor was huge because many of the salad ingredients were going into the wrap-ups.  We realized our only choice was Taco Bell.

I quickly googled "Taco Bell gluten free" on my phone to find out what we could eat.  I knew that we had ordered tostadas before, and it worked out well.  The only thing I could find on their website that didn't have gluten was a Cantina Bowl (chicken, steak, or veggie).  I couldn't see those anywhere on the menu.  By this time, we were at the cash register and it was time to order--with people standing in line behind us.  Don't you hate the pressure you feel in that situation?  We quickly ordered tostadas because they are listed as wheat-free on the web site.  We didn't get sick, so that was a relief.

(Photo Source:  google images)

Later that day, we had to resort to fast food again because we had a long drive ahead of us.  We went to In N' Out restaurant and ordered a low-carb hamburger (make sure to tell them that you have a sensitivity to gluten when you order).  We had a delicious lettuce-wrapped burger, with fries and a tasty shake.  (I didn't say this was a healthy meal. :)  

(Photo Source:  google images)

Friday, April 19, 2013

Recipe for Gluten-free Cashew Shrimp

We ate at a Chinese restaurant recently where they served gluten-free Walnut Shrimp.  It was delicious, and our 18-year-old son said it was one of his favorite foods...ever!  We decided to try to duplicate it, and I think we came pretty close.  Since our son doesn't like walnuts, he ate the shrimp at the restaurant and picked off the walnuts.  :)  We decided to switch to cashews.  Tasty!

Cashew Shrimp

1 egg white
1 teaspoon water
8 oz. raw shrimp
1/2 cup potato starch or cornstarch
Olive oil
Garlic salt
Onion salt
1 1/2 tablespoons sweetened condensed milk
2 tablespoons mayonnaise
1 tablespoon honey
1/2 teaspoon lemon juice
2 tablespoons water
2 tablespoons sugar
1/3 cup cashews, chopped

Step 1:  Pour egg white and water into clean plastic Ziploc-type bag.  Add shrimp and knead plastic bag until shrimp is covered with egg.  Pour cornstarch into pie plate.  Using a slotted spoon, add shrimp and turn each shrimp until coated with cornstarch (or potato starch).

Step 2:  Add olive oil to barely cover the bottom of a non-stick frying pan.  Fry shrimp on both sides until shrimp turns pink and coating turns light brown.  Sprinkle shrimp lightly with garlic salt and onion salt.

Step 3: Combine sweetened condensed milk, mayonnaise, honey, and lemon juice in a small bowl.  Set aside.

Step 4:  Bring water and sugar to a boil until sugar dissolves.  Remove from heat.  Add chopped cashews and stir to coat.

Step 5:  Place shrimp on a serving dish.  Drizzle sweetened condensed milk mixture over shrimp.  Separate sugared cashews from liquid and sprinkle over shrimp.

Serves 3-4

Saturday, April 13, 2013

Product Review of Udi's

I absolutely love Udi's Gluten-Free Bread when it is toasted and served with eggs.  I am not as enthused about their bagels.  They have good flavor, but the texture is extremely dry, partially due to the thickness of the bagels.  I am rating them at 6 out of 10.  However, if you add an abundance of strawberry cream cheese (we tried the Weight Watchers Reduced Fat Whipped Strawberry Cream Cheese Spread, which was delicious), and slice the bagels very thinly, they can be quite good.  :)

(Photo Source: