Let's Talk About Crostini (Gluten-Free, of course)

Every time I turn around on a cooking show they are making crostini, a fancyItalian word for toast. Do they not realize how easy they've got it with their french bread and baguettes? Simply slice away, drizzle with olive oil, and toast or broil. Spread with some sort of topping and...voila! Instant elegance on a plate. Humph. Just thinking of slicing into nice crusty baguettes makes me roll my eyes so far back in my head I can see my brain. Not out of anger, mind you, but out of jealousy! I may never eat that great of a bread again, but I sure can try to imitate it.

And while we're at it, let's not talk about my low-budget choices of crostini toppings. I think at the time when I made these I hadn't grocery shopped for a few days so the pickings were slim. But here is a great recipe from Smitten Kitchen for an Artichoke-Olive Spread to go on top of your crostini. It looks so yummy. Anyways, I started by making a loaf with this mix for pizza and foccacia bread from Blue Chip Bakers. I actually got a nice looking loaf out of it and since the dough is made for Italian eating, it had a nice flavor and a light texture, just like pizza dough. I sliced it when it had cooled, so it didn't crumble apart (ahem, love those gluten free flours) and drizzled it with olive oil and toasted it on both sides in my grill pan until nice and golden. And it looks like I toasted it a little bit too long, doesn't it? Never mind that, I think I'll blame that on the camera. Do as I say, not as I do, people. Then you can top the crostini with whatever you want to, like olive tapenade and vinegared tomatoes for bruschetta, hummus, cheese and veggies, or a spread made from cannellini beans and garlic sprinkled with chives. Of course I had to give the gorgonzola a try. Delish. These will be great to make in the summer when my tomato crop kicks into high gear and I'm drowning in tomatoes, don't you think? The point is, don't despair when your favorite old-days foods show up, create them yourself! It may take a few tries, but you'll be glad you didn't give up on finding a delicious substitute.

Happy eating!

Quick and Easy Gluten Free Guacamole

When I was a little girl we used to live in South Texas. And when I say south, I mean south. We lived in Brownsville, which is, like, 5 miles from the Mexican border. My mom and I would go out to eat and I would order a large order of guacamole and chips and eat that for dinner. Truly. It's one of my favorite foods of all time. I'm pretty sure the exposure to authentic Mexican food was the breeding ground for my grown-up tastes leaning towards Mexican all the time. Whenever we go out to dinner or go somewhere with friends, I immediately wonder if I can get a good Mexican meal out of it. And I always sample the guacamole at every Mexican restaurant I eat at. I'm like a guacamole savant. One thing I love about Mexican food, despite the wonderful concoctions of flavors that come in every meal, is that it's so easily made gluten free. Swap the flour tortillas for corn, or tortilla chips, and you're out the door.

The most important ingredient when you're making guacamole is, of course, the avocados. Make sure to choose ones that are soft and give a little bit when you touch them, but not shriveled and gushy or hard as a rock. If you do happen to buy a hard avocado, patience is your only weapon. Sit the avocado on your counter and let it ripen for a day or two. Better to wait than to try to mash avocado the consistency of cold butter. If you cut an avocado and only use half and want to save half for later, save the half with the pit in it. The pit will help keep it from going brown in the refrigerator. Avocados don't have a long half life in the refrigerator, however. Try to use the other half by the next day, if you can.

There are about a million ways to vary guacamole, and this is just one way I have made guacamole and really liked it. This is a great guacamole to eat with chips, because it's a little creamy and it dips well.

Quick and Easy Guacamole

1 avocado, pitted, scooped from skin, and mashed

1/2 roma tomato, diced

1/2 tsp onion salt

1 tsp lemon juice

1 T sour cream

Mash all ingredients together with a fork and mix well. (I prefer NOT to use a food processor. Guacamole should have chunks of avocado in it.) Serve with plain corn tortilla chips.

Happy eating, or feliz comiendo!

Surviving the Super Bowl...Part 2: Brown Sugar Strawberries

Since we are all in the same gluten free boat when we're snacking on game days, I thought I'd share some easy appetizers to bring or share on Super Bowl Sunday. This is one of my very favorite ways to eat strawberries because it is so simple, easy, and different. It's a perfect dish for the non-cook to bring, because the only preparation needed is washing and de-cap-itating the strawberries. A lovely lady made this for an event I went to years ago, and whenever I think of eating strawberries I want to eat them like this, partly because they are so yummy but partly because I have such fond memories of her. Funny how food works on the emotions like that, eh? The memories of the person you ate something great with will come back every time you eat them, like those worn placemats in your mother's kitchen. They'll never fail to remind you of the good times.

Here's what you need: Strawberries. Sour Cream. Brown Sugar. In that order. Wash and remove the caps on the strawberries. Dry them with a paper towel. (This makes the sour cream stick a little better.) Dip the strawberry into some sour cream. Roll it in some brown sugar. Eat the whole thing in one bite.

If you have issues with eating finger foods, you could use fondue sticks or toothpicks if you have them so you don't have people licking their fingers and sticking them in the food. Me, I just close my eyes and go for it. I know strawberries aren't exactly in season right now, but it's worth getting some just to try this naturally gluten free snack. I have a sneaky feeling you're going to like it.

Happy eating!

Surviving the Super Bowl...Part 1: Gluten Free Spinach Artichoke Dip

There should be a day on the calendar when people can have an excuse to plop themselves down in front of the TV for some mindless entertainment and eat non-diet food until they want to pop. Maybe one day a year, yeah, that's the ticket. People, I give you Super Bowl Sunday. I personally love Super Bowl Sunday, and since I used to work in marketing, I love it for the commercials, not the football. I love that companies give it their all for that huge audience and really crank out the good stuff for us. Kind of like the NBA playoffs...it's when you get the good stuff after the so-so all season.

ANYWAY, some of us are lucky and have friends with theater rooms and caterers and leather LaZBoys who invite us over to watch the game with no cares at all. I have no such friends, but there's gotta be someone out there who does. Some of us just hang with our families and want to eat something extra sinful because you never know what "wardrobe malfunction" will come up and you may need to burn some extra calories by gabbing about it afterwards. Some of us just need an excuse to use the new baking dish we got for our birthdays from a cute friend. I love finding expensive French cookware at TJ Maxx. It seems like cheating!

In any case, there's going to be some eating going on this Sunday, and navigating the waters of gluten free snacking can be tricky if you're not careful. Some no-no's: Nacho Cheese Doritos. Velveeta. Twizzlers. Pringles. Dipping sauces for fruits and veggies, unless you can see the packaging to read the ingredients. Chili con Queso from Chili's. The list could go on and on. However, we practice looking on the bright side on this blog, so whether you are staying at home or going to a party at someone else's house, it's a good idea to have a few gluten free Game Day recipes up your sleeve so you can be sure there's something you can eat during the game. And I'm not talking about carrot sticks and a fruit tray. I'm talking something you need a sturdy chip for, something you need your sleeve to wipe your whole face with afterwards, something that Jenny Craig strenuously objects to. Here is one of my favorite sinful dishes that, despite the addition of several vegetables, still could use a policeman to guide you in your portion control. You can whip this up in half an hour and take over to your neighbor's house on game day without batting an eye. People will drool over it and think you're such a good cook that they'll invite you back next year. Caution: skipping meals to be able to eat these calories may be necessary.
Gluten Free Spinach Artichoke Dip
1 pkg thawed and drained chopped spinach
1 cup gluten free mayonnaise, like Best Foods

2/3 cup sour cream, like Meadow Gold or Harmon's house brand

1 cup freshly grated parmesan

2 garlic cloves, minced

1 small tomato, diced

1 can of artichoke hearts, (6-8) drained and coarsely chopped, like DeLallo brand

Press the spinach in paper towels to remove the very last bit of water. Add to a large mixing bowl along with all other ingredients. Mix well and season with salt and pepper to taste. Bake in a 350 degree oven for 30-40 minutes, until golden and bubbly and heated through. Serve with corn tortilla chips.

Happy eating and watching!