A little later than I had planned but here it is, my first
newsletter. I'm very excited to be getting this out to you.
I started writing it in November and then life threw me a
curve ball. Well, actually a few of them all at once. I felt
like I was in a batting cage with the pitch machine set on
high speed professional and I was a Pee Wee player.
I won't get into all of those curve balls but one involved
my 16 year old son getting very sick and the detective work
it took to figure it out. Long story short, the culprit was
the photo developing chemicals from his photography class
and a few different foods now out of his diet.
He's greatly improved and thoroughly enjoying his multitude
of snow days off. Another involved an abrupt departure of
someone from the business we own and me having to take over
the job. Well someone new has been trained and I hope to be
heading back to more time spent in the food world.
I love the food world, cooking, sharing, hearing from you
and learning together. I loved all the ideas you shared about
what you would like to see in these newsletters. Now some
of you are going to have to be very patient with the request
for gluten free baking information. I'm a cook, not a baker.
There are tons of great blogs that share gluten free baking
like gluten free easily, Karina's Kitchen, gluten free girl
and the chef, Simply Sugar, Gluten Free, and Elana's Pantry
just to name a few. I've only just begun to bake and I only
follow recipes right now. So far, so good.
This month I'm going to share with you a tip on how to make
it easier to eat out, a recipe not shared elsewhere yet, and
an announcement that I'm very excited about. So read on and
I hope you enjoy. Please keep sharing your ideas with me and
your kitchen experiences.
A Better Gluten Free Diner
The best way to become a better gluten free diner when eating
out is to eat home more. That may sound counter intuitive
but let me explain. If you learn more about cooking, different
ingredients, and cooking techniques this will translate to
a better understanding of menu items.
You'll also want to get your hands on a copy of The Deluxe
Food Lover's Companion by Sharon Tyler Herbst and Ron
Herbst. It has more than 6,700 entries on cooking terms
and techniques (key to learning), fruits, vegetables, meat
cuts, fish and shellfish, breads and pastas, herbs and spices.
can find it through my Shop on sale for $19.79. It
will be the best twenty bucks you spend. You can look up any
ingredient or cooking term you find in a recipe.
Let's say you want to eat out for Valentine's Day and you
go online to review their menu. (highly reccomend) The menu
item that catches your eye is Steak with Basil and Onion Chiffonade
with an Albert Sauce. You're good until you get to the
words Chiffonade and Albert Sauce. But lucky for you just
this past week you had made a dish at home which had you chiffonade
basil. You looked it up in your Food Lover's Companion
and found out it refers to thin strips or shreds of vegetables
or herbs that can be served raw or lightly sauteed. So you
need to find out if it's been sauteed in butter. Next
the Albert Sauce you looked up in the 15 pages the book shares
of sauces and stocks. It's a rich horseradish sauce
with a base of butter, flour and cream. OK, so no sauce for
us but now you know to ask about the basil and onions and
if you can get the steak with no sauce or butter.
Get cooking at home so you can learn about these techniques
and then you'll also learn how to substitute out the items
you cannot eat. Start with the dishes you love to eat when
you go out. Search out the gluten free, dairy free and
whatever else free you need, versions of the foods you like
from the blogs and cookbooks that you like. If there
is something you really love to eat but have not had it in
some time because you cannot find a recipe that has already
converted it to your needs, then ask your favorite bloggers
and they may be able to help. Learning how to convert
Best Ever French Onion Dip - Gluten
and Dairy Free
is one dip you will want to make sure you have an abundance
of items to dip into it. My favorites are potato chips, cassava
chips, celery, carrots, peppers, cucumbers and my fingers.
- 8 oz Cream Cheese (Tofutti gfdf)
- 4 oz Sour Cream (Tofutti gfdf)
- 2-3 large onions sliced thin
- 1 cup organic chicken stock
- 1 tsp garlic powder
- 1-2 tsp Organic Extra Virgin Olive Oil
- 1-2 tsp Butter (Earth Balance Buttery Spread Soy Free)
- Salt and Pepper to taste
Cut your onions in half and then into thin slices. Heat your
pan on medium high. Heat up the oil and butter until it starts
to ripple. Add in your onions and toss them around so they
all separate and are coated with the oils. I like to use tongs
to do this instead of a spoon or spatula. It gives me more
control over the onions.
Keep an eye on them and as they start to brown mix them up
so every onion has it’s chance to brown on the bottom of your
pan. You’ll want them to brown deeply but not burn. Once they
start to brown you can turn the heat level down so they continue
If you are using a non-stick pan instead of stainless it
will not work as good, but it can still be done. This whole
process can take 15-30 minutes depending on your pan and how
many onions you have. Once you are happy with how brown they
are, add in the chicken stock and reduce it so it’s almost
Once this is done remove your onions and let them cool to
In your food processor mix the two cheeses and the garlic
powder. Scrape this out into a mixing bowl. Once the onions
have cooled add them to the processor and chop them. You decide
how small you want the onions to be. I don’t like big pieces
of onion in my dip but you might.
Once these are processed add them to the cheese mixture and
combine well. Give it a taste test and see if you want to
add in any salt and pepper. Be warned, that taste testing
can be dangerous to your waistline if you taste the whole
This makes a good size bowl of dip. Once your party is over,
what can you do with the leftovers besides just dipping?
It makes an amazing sauce for your Swedish meatballs and
noodles, a topping for a grilled chicken breast and a great
addition to your brown gravy.
Notes: You can always substitute regular
dairy for those who eat it.
love to eat out, especially at diners. That’s not as easy
as it used to be now that I live gluten and dairy free. I’m
also a fan of the show Diners, Drive-Ins and Dives.
But almost all of the food they share on that show contains
gluten and dairy. So what’s a girl to do?
Write my own Diner Cookbook of course. I’m excited to announce
I am creating a series of e-cookbooks. The first one answers
the question: “If there were a gluten-free diner, what would
be on the menu?”
Most of these recipes I have shared with you already but
now they’ll all be in one place, one file and easy to find.
They will be easy to pull together as meals just by following
the menu. I hope these meals inspire you to get into the kitchen
and cook for you, your family and friends.
I’m passionate about food, cooking and getting others excited
about the food in their lives.
My motto is Good Food No Matter
What!™ That means no matter what ingredient
you are leaving out: dairy, gluten, nuts, meats, soy, sugar
or whatever; your food should taste
good and make you feel good.
That’s what you’ll find in The Gluten Free Diner Cookbook.
Now if your first question was, what’s an e-cookbook, let
me answer that for you. It’s a cookbook that you purchase
and don’t have to wait for it to be shipped to you. You download
it right to your computer and you can print it out or keep
it on your computer or both.
Since you are my most loyal readers, I’m offering anyone
who receives my newsletter a discount. Look for that discount
code and information coming later.