A Gluten-Free Blog for the Taste Full World

Teaser for “Go Ahead Honey”– Quick & spicy comfort soup January 27, 2010

I will still take submissions for “Go Ahead Honey, It’s Gluten Free” through tomorrow and will post everything by Sunday.

It may not be snowing here, and the rain storms have passed, but it’s still chilly outside. I am cozying up with a cup of the soup I made for my submission this month. What is it? You’ll find out this weekend. In the mean time, I have a quick, but impressive recipe that heats up well and stretches out a box of pre-made soup.

Creamy Spicy Butternut Squash Soup

1 part boxed butternut squash soup from Trader Joe’s (or your equivilent favorite)

1 part milk and/or cream (depending on your desired thickness and fat content)

Tabasco/southwestern hot sauce of your preference (I used Tapatio’s, but use what you like)

Mix and heat.

I use this recipe as a way to double what I get out of the prepared soups which can be on the expensive end if you’re buying one that’s wheat and sugar (i.e. corn syrup) free.  It’s easy, it’s quick, hot, filling, delicious and fairly healthy. Plus, if the boxed soup is good (and TJ’s version is), this will taste like you picked, peeled and roasted the squash yourself.

Come back this weekend for the unveiling of some fantastic soups and stews!


Crockpot bangers and unmash January 26, 2010

Bangers and mash is a dish of mashed potatoes and sausages served for breakfast in England and possibly other places.  All I know is that potatoes and sausage belong together- preferably with some onions for company. Mashed potatoes are too much work for every day, so I usually just dice and pan frymy potatoes.

So when I found a couple recipes for making this delicious combination of starch and protein in a crockpot, my mouth began watering. I can make breakfast while I sleep? whoo hoo!

My version is “unmashed” because its easier, but the idea is the same:

Drizzle a little oil on the bottom of your crockpot/slow cooker.

If you’re using uncooked sausage, put that on the bottom of the pot before adding your veggies. If using pre-cooked sausage (I used Aidell’s chicken and apple) slice and mix in with the vegetables.

Chop (large bites) a serving per person of onions, potatoes, carrots, and any other root vegetables you like and add to the pot.

Season with lemon or kosher salt (something large grained is preferable) and minced garlic at the least. Add some cayenne pepper or chipotle powder for heat, or dijon mustard and a touch of honey for a tangy bite. Work with the sausage you’re using as a guide for flavoring the vegetables.

Your cook time depends on how much food is in the pot. I cooked 2 large servings on high for 4 hours and it was perfect. If you have enough food in the pot, you could cook it on low for 6-8 hours while you’re at work or asleep.

To make mine even more decadent, I added a splash of cream to my individual portion and mashed it with a little of the potato to make a creamy sauce.

****REMEMBER**** You still have time to get your recipes in for this month’s “Go Ahead Honey, it’s Gluten Free!” See my previous post for information.


Grill Test 1 January 16, 2010

Filed under: No Cane/Refined Sugar — Laura @ 3:09 pm
Tags: , ,

Evan and I like chicken. You may have noticed many of my recipes include/involve/*are* chicken. This is because chicken is cheap, and we are eating on the income of one poor college student and one recent graduate working retail. So while we would love to eat prime rib, thick steaks, lamb, and gold plated oyster livers every day… we cannot.

Therefore, when it came time to try out my new indoor grill, what else could I cook? I pulled out some slightly frosted over chicken from the freezer, marinated it in bastardized teriyaki sauce and slapped it down to cook. I poured the leftover marinade into a saucepan to boil off the raw meat juices and turned it into a dipping sauce. I also sauteed up some green beans with carrots and onions, steamed some rice and even cleared off the table!

Maybe Teriyaki Marinade (no, I didn’t bother to measure)

1 part sherry or port (ultimately this is optional, but I think it did enhance the flavor)

1 part soy sauce (wheat free, of course)

Splash of rice vinegar

Squeeze of honey (to preferred sweetness)

Heaping spoonful of minced garlic

1 Tsp of minced ginger

Pour into resealable bag or tupperware with chicken pieces until meat is covered.

Let sit for a few hours (~2) and grill, bake or cook in a pan.

As for the indoor grill, I’m not sure yet. It cooked really quickly on the outside, while taking a while to heat through. I will have to tinker with the timing and temperature, but it has promise. We had nice charred marks on the chicken and the texture was right, so I think it is going to work- at least for smaller cuts of meat. I doubt it has the power to slow roast thicker cuts of beef.


Girl vs. Grill January 13, 2010

Filed under: Other — Laura @ 10:28 pm

I haven’t had a barbecue available for regular grilling since 2006. I love grilled food, so my taste buds have been quite sad. Whether pan cooked, sauteed, or baked meats and vegetables are not nearly as delicious if they aren’t grilled. Try as I might to recreate grilled chicken in my skillet, it lacks the proper texture. Seared and broiled steak may retain flavor, but I miss the charred edges the good old BBQ gives red meat. Vegetables with grill smoke are clearly superior to the steamed, fried, baked or raw variety– at least according to my own pallet. As a southwest native, I am accustomed to grilling year round. I have grilled my dinner in every season, rain or shine, night or day. I know of no rules for when it is “grilling season.”

And so, I finally broke down and purchased an indoor grill. Will it do my old BBQ justice? Will it be a quickly returned disappointment? I don’t know yet. I will return with reports of this girl’s grilling attempts.

The Grill:


Dairy-free cabbage slaw January 5, 2010

I found this recipe a while ago and have found it a tasty and fairly quick standby. Whisk the sauce and mix in the veggies  and you’re done!

For the cabbage/veggies, use whatever is tasty, shreddable and tastes good with the sauce. I went with green and red cabbage, and shredded carrots. You could add bean sprouts, red onion or use the sauce as a dressing on a spinach based salad with walnuts, green onions and cherry tomatoes. It’s also easy to scale up or down: in/decrease sauce according to preference and volume of vegetables.

Note: The lime juice is absolutely necessary to achieve the right flavor. I tried using lemon juice and it was far from satisfactory.  The lime gives it a savory tang that rounds out the other flavors. Likewise, fresh ginger adds a fresh and pleasant bite, but the slaw still works if you haven’t any on hand.


1/2 lb. shredded cabbage/carrots/bean spouts

1/4 cup peanut butter

1/8 cup rice wine vinegar

1/8 cup soy sauce, or tamari

1 tbs grated ginger

1 cloves garlic, minced

1 lime, squeezed



Go Ahead Honey, it’s Gluten Free! January theme

Filed under: Gluten Free,Vegan Friendly — Laura @ 10:11 am

Welcome 2010! That automatic double tap of the “0” button comes to an end we type out this decade’s first year. I will probably be typing the year 200-backspace-2010 for a while, but I will get used to it.

Anyway, many of us have welcomed in the new year with celebration, fun and perhaps more alcohol than we usually imbibe. I will never cease to be amused that most Americans start the first day of the new year, will all of its promise and new resolutions, hungover and asleep. My own carousing was limited because I had to work the morning of the first.

For all of you still feeling the effects of holiday partying, let us provide comfort- if not a remedy. This month’s theme for “Go Ahead Honey, it’s Gluten Free!” is therefore:  Stews from around the world.

Bring out the old world family recipes, the scribbled down notes of cobbled together soups discovered while on vacation, and new flavor combinations we never thought ourselves brave enough to try.

If you are familiar with Naomi’s blog, then you know the drill. For those of you who are not, here it is:

1. Come up with or rediscover a gluten-free soup or stew that comes from abroad or has an international flare (I leave the interpretation to you).

2. Type it up for your blog (with a picture if you can), and send both the link to your blog and the recipe/picture to me (notwhatiwanted @ gmail. com).

3. Be sure to post the recipe with the heading “Go Ahead Honey its Gluten Free”

4. Don’t have a blog? Just send the recipe and picture to the above email.

5. DEADLINE: Send your recipes by January 28th in order to see them posted here with links back to your blog on the 31st of January!

Happy stewing!


Sun-Dried Tomato Chicken December 15, 2009

I found a recipe for this that involved too many steps for me to remember, so I made it the lazy way. It also works out because this tastes fantastic alongside some pasta with fresh pesto. The way I make this, letting it sit and simmer while we finish the pesto improves the flavor.

All measurements are approximate and come from original recipe– I didn’t measure anything

  • Boneless skinless chicken breast halves (1 to 1.5 per person)
  • Olive oil
  • Garlic, minced (I put a LOT more than the average person… at least 1 TBS, but really it’s to taste)
  • 1/4 cup drained sun-dried tomatoes (packed in oil), patted dry. Finely chop half, mince the other half for greater flavor distribution
  • 1/2 white onion, minced finely
  • 3/4 teaspoon dried hot red pepper flakes or dash of cayenne pepper (optional)
  • 1/4 cup dry white wine (one that pairs with highly seasoned or spicy foods)
  • 3/4 cup chicken broth
  • 1/4 cup heavy cream
  • 1/4 cup thinly sliced fresh basil or dollop of un-oiled pesto (optional)
  • Parmeggiano Reggiano

Heat oil in a deep skillet and cook minced onions. When they are soft, add chicken and pile with onions. Brown chicken on both sides, but don’t worry about cooking through yet.

Finely mince tomatoes but leave some of the tomatoes rough chopped for appearance/texture.

Add garlic, tomatoes, and red pepper flakes to skillet and sauté, stirring, until garlic is pale golden, about 1 minute. Add wine and boil, stirring and scraping up brown bits, until reduced by half, about 1 minute. Add chicken broth and bring to a boil, covered.

Simmer everything, covered, until just cooked through, 4 to 5 minutes. If you have other food to prepare, keep chicken buried under sauce and on low- it will stay tender if there is enough liquid.

When ready to wrap up, remove cover and reduce liquid. Remove from heat before adding cream.

Slowly (to prevent scalding) stir cream and basil into sauce in skillet and heat through.

Serve sauce over chicken and sprinkle with grated parmeggiano reggiano.