My son is bringing by a new "girlfriend" on Sunday for a visit. I would like to have something out for her but not really sure I want to take on learning about cooking for a gluten free diet in two days. Any help for something I can serve? I purchased some gluten free crackers today - can she eat cheese? TIA
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Gluten free appetizer or light snack help?
- Thread starter emtd
- Start date
Yeah, cheese is fine, unless she's lactose-intolerant. How about rice crackers? - I love the sesame
thins, called "Savory Rice Thins" by Sesmark - also Trader Joe's makes them. You can serve them with the cheese.
Corn tortilla chips are also great. You can serve them with sour cream/cream cheese dips, salsa, guacamole, bean dips, etc.
thins, called "Savory Rice Thins" by Sesmark - also Trader Joe's makes them. You can serve them with the cheese.
Corn tortilla chips are also great. You can serve them with sour cream/cream cheese dips, salsa, guacamole, bean dips, etc.
emtd, it's wheat products that are the culprit, How about hummus, your cheese, veggies, and another
dip or two. Cheese should be fine as long as it's the real thing. Processed food may have a lot of questionable ingredients--modified food starch and stuff--but anything you make yourself without flour or breadcrumbs should be fine.
dip or two. Cheese should be fine as long as it's the real thing. Processed food may have a lot of questionable ingredients--modified food starch and stuff--but anything you make yourself without flour or breadcrumbs should be fine.
Gluten-free smoked salmon pinwheels
http://www.examiner.com/food-in-seattle/the-ultimate-gluten-free-appetizer-recipe-smoked-salmon-pinwheels
http://www.examiner.com/food-in-seattle/the-ultimate-gluten-free-appetizer-recipe-smoked-salmon-pinwheels
Jose Garces Gluten-free Empanadas w/ Scallion Queso Fresco Empanada Filling
I got this recipe from Chef Jose Garces at the Worlds of Flavor Conference. Delish! Apparently using plantains for "dough" is traditional in the tropics and just happens to be gluten-free!
Verde Dough for Empanadas - Jose Garces recipe
1 green plantain
Kosher salt
Yield: 10 portions
1. Make two slits down the side of the plantain and soak in warm water for 20 minutes. Peel the plantain.
2. Boil the plantain in water until very tender. Pass through a food mill 3 times and season with salt.
3. Divide the plantain mixture into 4 balls. Place the balls in a bowl and cover. Allow to cool for 15 minutes.
4. Remove the balls from the bowl and knead each one until pliable. Using a tortilla press lined with plastic, flatten each ball. Cover each round with plastic wrap to prevent drying the dough out. Use immediately.
Scallion Queso Fresco Empanada Filling
4 ounces Scallions, roughly chopped
2 garlic cloves, chopped
1 tbsp blended oil
1 tbsp Kosher salt
5 garlic cloves, roasted
1 tbsp milk
4 ounces queso fresco
1. In a saute pan over high heat, saute the scallions and garlic in oil. Season with salt. Strain off all excess liquid and place in a bowl.
2. Mash the roasted garlic and add to the scallions.
4. Add the queso fresco. Mix thoroughly and cool.
Make the empandas and fry until golden and crispy.
Jose served it with picked onions to cut the fat.
Enjoy!
I got this recipe from Chef Jose Garces at the Worlds of Flavor Conference. Delish! Apparently using plantains for "dough" is traditional in the tropics and just happens to be gluten-free!
Verde Dough for Empanadas - Jose Garces recipe
1 green plantain
Kosher salt
Yield: 10 portions
1. Make two slits down the side of the plantain and soak in warm water for 20 minutes. Peel the plantain.
2. Boil the plantain in water until very tender. Pass through a food mill 3 times and season with salt.
3. Divide the plantain mixture into 4 balls. Place the balls in a bowl and cover. Allow to cool for 15 minutes.
4. Remove the balls from the bowl and knead each one until pliable. Using a tortilla press lined with plastic, flatten each ball. Cover each round with plastic wrap to prevent drying the dough out. Use immediately.
Scallion Queso Fresco Empanada Filling
4 ounces Scallions, roughly chopped
2 garlic cloves, chopped
1 tbsp blended oil
1 tbsp Kosher salt
5 garlic cloves, roasted
1 tbsp milk
4 ounces queso fresco
1. In a saute pan over high heat, saute the scallions and garlic in oil. Season with salt. Strain off all excess liquid and place in a bowl.
2. Mash the roasted garlic and add to the scallions.
4. Add the queso fresco. Mix thoroughly and cool.
Make the empandas and fry until golden and crispy.
Jose served it with picked onions to cut the fat.
Enjoy!
Antipasto Salsa - Serve w/ Endive Spears
Antipasto Salsa
Ingredients
1 cup diced tomato
1 cup diced zucchini
1/2 cup chopped drained canned artichoke hearts
1/2 cup chopped fresh basil
1/3 cup diced bottled roasted red bell peppers
1/4 cup minced onion
2 tablespoons chopped pitted kalamata olives
1 tablespoon balsamic vinegar
2 teaspoons olive oil
Preparation
Combine all ingredients in a medium bowl; cover and chill.
Yield
3 cups (serving size: 1/2 cup)
Nutritional Information
CALORIES 39(46% from fat); FAT 2g (sat 0.3g,mono 1.4g,poly 0.3g); IRON 0.6mg; CHOLESTEROL 0.0mg; CALCIUM 22mg; CARBOHYDRATE 5.2g; SODIUM 80mg; PROTEIN 1.3g; FIBER 0.8g
Steven Petusevsky , Cooking Light, JUNE 1999
Antipasto Salsa
Ingredients
1 cup diced tomato
1 cup diced zucchini
1/2 cup chopped drained canned artichoke hearts
1/2 cup chopped fresh basil
1/3 cup diced bottled roasted red bell peppers
1/4 cup minced onion
2 tablespoons chopped pitted kalamata olives
1 tablespoon balsamic vinegar
2 teaspoons olive oil
Preparation
Combine all ingredients in a medium bowl; cover and chill.
Yield
3 cups (serving size: 1/2 cup)
Nutritional Information
CALORIES 39(46% from fat); FAT 2g (sat 0.3g,mono 1.4g,poly 0.3g); IRON 0.6mg; CHOLESTEROL 0.0mg; CALCIUM 22mg; CARBOHYDRATE 5.2g; SODIUM 80mg; PROTEIN 1.3g; FIBER 0.8g
Steven Petusevsky , Cooking Light, JUNE 1999
Smoked Salmon Mousse on Baked Potato Chips
Smoked Salmon Mousse
2-1/2 ounces smoked salmon
1 shallot, chopped finely
1 tablespoon celery, chopped
1/2 teaspoon Lime Juice
1/2 teaspoon horseradish
2 tablespoons heavy cream
1/4 teaspoon salt
pinch of cayenne pepper
fresh thyme for garnish
In a processor combine salmon, shallot, celery, lime juice, horseradish, cream, salt and cayenne pepper until smooth. Refrigerate mixture until firm. Spoon a scant 1 teaspoon on each potato chip slice, garnish with thyme and serve.
Baked Potato Chip Slices
1 large baking potato, peeled
melted butter
Slice potato 1/8-inch thick; cut into different shapes with cookie cutters if desired; brush with melted butter, sprinkle with salt and bake at 375° for 10 minutes. Turn them over and bake 5 minutes more or until golden brown and crisp. They can be made ahead.
Wine recommendation: Chardonnay
Smoked Salmon Mousse
2-1/2 ounces smoked salmon
1 shallot, chopped finely
1 tablespoon celery, chopped
1/2 teaspoon Lime Juice
1/2 teaspoon horseradish
2 tablespoons heavy cream
1/4 teaspoon salt
pinch of cayenne pepper
fresh thyme for garnish
In a processor combine salmon, shallot, celery, lime juice, horseradish, cream, salt and cayenne pepper until smooth. Refrigerate mixture until firm. Spoon a scant 1 teaspoon on each potato chip slice, garnish with thyme and serve.
Baked Potato Chip Slices
1 large baking potato, peeled
melted butter
Slice potato 1/8-inch thick; cut into different shapes with cookie cutters if desired; brush with melted butter, sprinkle with salt and bake at 375° for 10 minutes. Turn them over and bake 5 minutes more or until golden brown and crisp. They can be made ahead.
Wine recommendation: Chardonnay
Rick Bayless' Camarones al Mojo de Ajo
REC: Camarones al Mojo de Ajo or Quick-Fried Shrimp with Sweet Toasty Garlic
By Rick Bayless
Serves 6 generously
3/4 cup peeled garlic cloves (about 2 large heads)
1 cup good extra virgin olive oil
Salt
Juice of 1 lime
2 canned chipotle chiles en adobo, seeded and cut into thin strips
2 limes, cut into wedges
2 pounds medium-large shrimp,peeled
3 T chopped fresh cilantro or italian parsley
1. Make the Mojo de Ajo:
Chop the garlic with into 1/8-inch bits. You should have about 1/2 cup chopped garlic. Place garlic, olive oil (you need it all) and 1/2 teaspoon salt in a saucepan and set over medium-low heat. Stir occasionally as the mixture comes barely to a simmer (there should be just a hint of movement on the surface of the oil). Adjust the heat to the very lowest possible setting to keep the mixture at that very gentle simmer (bubbles will rise in the pot like sparkling mineral water) and cook, stirring occasionally, until the garlic is a soft, pale golden (the color of light brown sugar), about 30 minutes. The slower the cooking, the sweeter the garlic.
Add the lime juice to the pan and simmer until most of the juice has evaporated or been absorbed into the garlic, about 5 minutes. Stir in the chiles, then taste the mojo de ajo and add a little more salt if you think it needs it. Keep the pan over low heat, so the garlic will be warm when the shrimp are ready. Scoop the lime wedges into a serving bowl and set on the table.
2. Sautee the shrimp
Set a large (12-inch) heavy skillet (preferably nonstick) over medium-high heat and spoon in 1-1/2 tablespoons of the oil (but not any garlic) from the mojo. Add half of the shrimp to the skillet, sprinkle generously with salt and stir gently and continuously until the shrimp are just cooked through, 3 to 4 minutes. Stir in half the cilantro or parsley, if you're using it. Scoop the shrimp onto a deep serving platter. Repeat with another 1-1/2 tablespoons of the garlicky oil and the remaining shrimp.
When all of the shrimp are cooked, use a slotted spoon to scoop out the warm bits of garlic and chiles from the mojo pan, and scatter them over the shrimp. (You may have as much as 1/3 cup of the oil left over, for which you'll be grateful —it's wonderful for sautéing practically anything.) If you're a garlic lover, you're about to have the treat of your life, served with the lime wedges to add sparkle.
Carianna's Notes: My garlic took about 40 minutes to get to the right color and consistency, but I had it down very low so as not to burn. I skipped the cilantro and parsley because I had a lot of cilantro in other dishes.
REC: Camarones al Mojo de Ajo or Quick-Fried Shrimp with Sweet Toasty Garlic
By Rick Bayless
Serves 6 generously
3/4 cup peeled garlic cloves (about 2 large heads)
1 cup good extra virgin olive oil
Salt
Juice of 1 lime
2 canned chipotle chiles en adobo, seeded and cut into thin strips
2 limes, cut into wedges
2 pounds medium-large shrimp,peeled
3 T chopped fresh cilantro or italian parsley
1. Make the Mojo de Ajo:
Chop the garlic with into 1/8-inch bits. You should have about 1/2 cup chopped garlic. Place garlic, olive oil (you need it all) and 1/2 teaspoon salt in a saucepan and set over medium-low heat. Stir occasionally as the mixture comes barely to a simmer (there should be just a hint of movement on the surface of the oil). Adjust the heat to the very lowest possible setting to keep the mixture at that very gentle simmer (bubbles will rise in the pot like sparkling mineral water) and cook, stirring occasionally, until the garlic is a soft, pale golden (the color of light brown sugar), about 30 minutes. The slower the cooking, the sweeter the garlic.
Add the lime juice to the pan and simmer until most of the juice has evaporated or been absorbed into the garlic, about 5 minutes. Stir in the chiles, then taste the mojo de ajo and add a little more salt if you think it needs it. Keep the pan over low heat, so the garlic will be warm when the shrimp are ready. Scoop the lime wedges into a serving bowl and set on the table.
2. Sautee the shrimp
Set a large (12-inch) heavy skillet (preferably nonstick) over medium-high heat and spoon in 1-1/2 tablespoons of the oil (but not any garlic) from the mojo. Add half of the shrimp to the skillet, sprinkle generously with salt and stir gently and continuously until the shrimp are just cooked through, 3 to 4 minutes. Stir in half the cilantro or parsley, if you're using it. Scoop the shrimp onto a deep serving platter. Repeat with another 1-1/2 tablespoons of the garlicky oil and the remaining shrimp.
When all of the shrimp are cooked, use a slotted spoon to scoop out the warm bits of garlic and chiles from the mojo pan, and scatter them over the shrimp. (You may have as much as 1/3 cup of the oil left over, for which you'll be grateful —it's wonderful for sautéing practically anything.) If you're a garlic lover, you're about to have the treat of your life, served with the lime wedges to add sparkle.
Carianna's Notes: My garlic took about 40 minutes to get to the right color and consistency, but I had it down very low so as not to burn. I skipped the cilantro and parsley because I had a lot of cilantro in other dishes.