For the dressing:
- 1/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1/2 tablespoon pure maple syrup
- 1/2 tablespoon dried oregano
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
For the dressing:
Who doesn’t like a quick and easy dinner recipe? Serve this with Sweet Christine’s rolls. This lip-smacking, pull-apart beef brisket has just five ingredients and reheats well for a second meal.
How often do you make a blackened recipe of some kind? It’s not a usually in my repertoire so I decided to give this one a shot. I liked it when I made it the first time and liked it even more the second, third and fourth times. This is a simple recipe that doesn’t require many ingredients and cooks quickly. It could be served with any number of side dishes. Click to continue reading »
By now you’ve seen them outside your local grocery store and Starbucks: Girl Scouts of America. Maybe they’re even knocking on your door or sending out neighborly emails. The selling season has begun!
The first of its new gluten-free offerings that we tried was Toffee-tastic, buttery cookies with toffee bits. This is the first time in the 98-year Girl Scout cookie-selling history that a gluten-free cookie is available nationwide. Last year, the Scouts tested a gluten-free Chocolate Chip Shortbread in select markets. Click to continue reading »
It’s my first time in a CrossFit gym. Tim, the gym owner who introduces me to the program and workout, opens by talking about nutrition. The CrossFit movement is big on the Paleo Diet. Paleo people avoid gluten. While that’s not what brought me to CrossFit, it is a draw.
If you’re not familiar with CrossFit, it’s a strength and conditioning program for many police academies and tactical operations teams, military special operations units, champion martial artists, and other elite and professional athletes worldwide. Click to continue reading »
Dr. Shawn Khodadadian of Manhattan Gastroenterology saw a definitive rise in Celiac Disease testing among patients undergoing family planning in 2014. He says, “I have unquestionably performed more Celiac Disease testing and treatments this year and specifically amongst women considering pregnancy”.
Due to increasing awareness and concern over Celiac Disease and the issues it presents to reproductive health, Khodadadian has incorporated a lower threshold for screening for Celiac Diseases in these populations. Click to continue reading »
General Mills, Inc. has filed three international patents for ready-to-bake gluten-free dough: one for pie, one for pizza and one for cookies. This is good news for gluten-free diners as it validates the importance of these products.
Minneapolis-based General Mills said in its filing, “Consumers enjoy the modern convenience of ready-to-bake products, which can go directly from the pantry, refrigerator or freezer to the oven or other associated baking appliance without the need for additional preparation steps and/or the addition of ingredients. Particularly, there is demand for ready-to-bake gluten-free products that can go directly from the refrigerator to the oven or other associated baking appliance.”
In the pie dough patent filing, a gluten-free flour mixture constitutes 31% to 50% by weight of the composition. The flour mixture may include rice flour, sorghum flour, potato starch and corn starch. Besides the flour mixture, other ingredients include at least one oil, shortening, fructose, water and sucrose.
In the cookie dough patent filing, a gluten-free flour mixture constitutes 25% to 30% by weight of the composition. The gluten-free flour mixture includes less than 30% rice flour by weight of the composition and less than 2.5% potato starch by weight of the composition along with tapioca starch, corn starch or combinations of tapioca starch and corn starch. Besides the flour mixture, other ingredients include shortening, sucrose and water.
In the pizza dough patent filing, a gluten-free flour mixture constitutes 45% to 55% by weight of the composition. The gluten-free flour mixture includes less than 12% rice flour by weight of the composition and at least one of the following ingredients: tapioca starch, sorghum flour and millet flour. Besides the flour mixture, other ingredients include dried egg whites, oil, shortening, water, ethanol and sucrose.
This week’s Quickfire Challenge kicks off with Rob “Gronk” Gronkowski, tight end for the New England Patriots, joining our hosts. Gronk relies on Polish sausage for fuel.
Gourdet whips up a pork and boar sausage with kaffir lime, chiles, and lemongrass. Unfortunately the judges don’t like it so he doesn’t win. Click to continue reading »
Week 8’s guest judge was Jasper White, the chef / owner of Summer Shack Restaurants, the man who literally wrote the book on the main ingredient of this week’s Quickfire: Chowder. The contestants had 30 minutes to create a unique chowder with a range of available ingredients including littleneck clams, razor clams, shrimp, and lobster.
Here’s a list of the gluten-free chowders that emerged from this challenge: Click to continue reading »