Saturday, May 31, 2008

Chicken Pasta Salad w/ Tomatoes & Kalamata Olives

Difficulty: EasyMakes 4-6 Servings


For chicken:2 chicken breast halves, boned & skinned
1 Tablespoon balsamic vinegar
1 Tablespoon olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepperFor pasta:8 ounces gf penne pasta
1 medium garlic clove, minced
1/4 cup kalamata olives, pitted and chopped
2 tomatoes, seeded and chopped
1/2 teaspoon fresh tarragon, minced
1-1/2 Tablespoons fresh basil, chopped
About 1/4 cup feta, crumbledFor dressing:1 Tablespoon good quality balsamic vinegar
3 Tablespoons good quality olive oil
1 teaspoon gf dijon mustard

Salt and freshly ground black pepper to taste


Prepare a grill.

Place chicken in a shallow baking dish.

Cut small slits throughout chicken breasts to allow marinade to quickly penetrate into meat. Drizzle chicken breasts with balsamic vinegar, olive oil and season with salt and freshly ground black pepper. Turn chicken breasts so that they are covered with marinade. Let sit for at least 5-10 minutes before grilling.

Meanwhile, cook gf pasta according to package directions. Drain and toss with about 1/2 tablespoon of olive oil. Set aside.

Grill chicken for 3 minutes per side or until cooked through. Remove from grill and let cool.

Slice chicken against grain into 1/2" strips.

In a small bowl whisk together 1 tablespoon balsamic vinegar, 3 tablespoons olive oil, and 1 teaspoon gf dijon. Season to taste with salt and freshly ground black pepper. Set aside.

Place gf pasta, garlic, kalamata olives, tomatoes, tarragon, basil and feta in a large bowl. Toss to distribute vegetables and feta throughout pasta. Drizzle about 1/4 of the dressing onto salad and gently toss. Continue to add more dressing until pasta tastes flavorful but not drenched in dressing.

To serve, spoon pasta salad on plates and top with grilled chicken. Garnish with several tarragon leaves if desired.

Thursday, May 29, 2008

MarketplaceGluten-Free Grocery opens in WestchesterShop caters to those with celiac diseaseBy Susan Taylor
Special to the Tribune
May 21, 2008
Cindy Erwin was tired of having to shop at numerous stores to find gluten-free items. So Erwin, who has celiac disease and cannot eat gluten, opened Gluten-Free Grocery, a 1,400-square-foot storefront in west suburban Westchester.
"We're carrying strictly products that serve as substitutions for products that have gluten in them," Erwin said. (Thus, you won't find produce or dairy items here because they are naturally gluten-free and readily sold elsewhere.)
While many grocery chains might carry a few items from brands specializing in gluten-free food, Erwin sells a fuller line of products such as cookies, crackers, cake mixes, cereals and pastas from brands including as The Cravings Place, Pamela's Products Gluten-Free Pantry, Glutino, Enjoy Life, Bob's Red Mill and Kinnikinnick. In addition, the store has fresh baked goods from Whole Bakers, a local gluten-free bakery.
Frozen foods include bagels, pizza crusts, breadsticks and fish sticks. For the home baker, the grocery has an excellent selection of gluten-free flours including flour made from brown rice, potato, tapioca, sorghum, oats and Italian chestnuts.
Hours: 10 a.m.-6 p.m. Mon.-Sat. (closed 11:45 a.m.-12:15 p.m. Mon.-Fri.); 1922 Mannheim Rd., Westchester, 708-483-8785,

Reentry by Peter Cawdron Book Review and Giveaway

SYNOPSIS After almost dying on Mars, astronaut Liz Anderson returns to Earth, but not to a hero’s welcome. America is in turmoil...