Tag Archives | gluten-free

More Polenta, Please!

Polenta is basically medium-grind cornmeal boiled in water and/or milk and salt. It becomes a thick, porridge-like mixture. Incredibly quick and versatile, polenta can be served creamy, like mashed potatoes. Add grated Parmesan cheese to the mix and some fresh herbs – oh my. Or, you can spread it out in a sheet pan and chill it, then slice it and grill it with a little olive oil and salt. It can also be spread into thin layers like lasagna noodles (a great gluten-free alternative!). Read more for the recipes…

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Cooking with Quinoa

Since I published my recipe for Superfood Salad, I’ve gotten quite a few inquiries about quinoa (pronounced keen-wa). Quinoa is an ancient (gluten-free!) food, more closely related to spinach than rice. Widely available these days, quinoa is treated like a grain and is one of the few vegetarian sources for complete protein. When cooked, the grains “unravel,” triple in size, and become translucent.

This week’s post includes instructions for cooking one cup of quinoa and a collection of recipes showcasing its versatility. Enjoy!

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Playing with Marinades: Asian Chicken Wraps (gluten-free!)

Lately, I’ve been playing with marinades. Marinades and dry rubs make great use of pantry items and add lots of flavor to everyday dishes. The marinade used for these Asian Chicken Wraps is especially tasty.

Have we talked about freezing fresh ginger? If you buy it for this recipe, buy a big knob of it. Use the edge of a spoon to scrape off the skin/peel (apologies – my language skills are failing me). Wrap it and freeze it. It’s actually much easier to grate when frozen and it keeps for weeks.

This chicken would also be great on a Chinese Chicken Salad. I’m working on one! In the meantime, enjoy these super yummy (gluten-free) wraps.

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