Saturday, January 23, 2010

Gorden Food Services

Gordon Foods has come out with a list of their foods that are gluten free (brownies, pizza crust). If you shop at Gordon Foods, you can ask the manager about it, or go online to (and this is a long address!):

Gluten Free Food Fair

It time for Grand Rapids Gluten Free Food Fair.

Saturday May 8, 2010
Location: Kuyper College
3333 East Beltline NE
Grand Rapids, MI

More information will be posted.

Anchor Baptist Church sponsors the fourth annual Gluten Free Food Fair for people with Celiac Disease and those following a gluten free diet.

ZOUP! The Restaurants

Most Zoup restaurants have training they go through to handle all types of dietary issues, gluten-free, dairy-free, nut allergies, preventing cross-contamination, etc.. They use designated areas, knives, cutting boards, new gloves etc.. They make hundreds of soups, usually twelve a day. They have several that are gluten-free.
They can also make gluten-free salad, and the Ranch dressing and Caesar dressing are both gluten-free. They are other soups that are gluten-free, you can go to their website to see other soups they have that are gluten-free.
Some locations in Grand Rapids Michigan are Byron Center in Wyoming,, Casacade Road in GR, MI.
to one of their locations to try them! They have two locations at the present timA new one will be opening up in Holland Michigan.

Couple GF soups are

A Fire-Roasted Tomato Bisque, and a Seven Bean.
Website :

Thursday, January 14, 2010

Superbowl Party Menus

I am not a Superbowl fan. I only like to beer commercials. But I know that there is my readers that like to throw Superbowl parties. I want to give you ideas to make your 2010 Superbowl gluten-free. Here is some recipes that is so good that your guest won't even relize that it is gluten free.

What a Superbowl without Bufflo Wing:
- 2 ibs chicken wings (about 12 wings)- make sure that the wings don't have any seasoning so check the labels.
- 3 Tablespoons unsalted butter, melted (if you don't have unslated regular works too)
-4 Tablespoons Gluten Free bottled hot pepper sauce
Some gf hot peppers that are GF are Franks Original Red Hot Sauce, TABASCO brand pepper sauce. Soland chili sauce, 365 organic hot sauce, Edward and Sons brand The Wizard's Organic Hot Sauce ( Please read labels and call company if you have questions)
- 1 Tablespoon of paprika
- 1/2 teaspoon salt
-1/2 teaspoon cayenne pepper
-1/4 teaspoon black pepper

1.Cut the drummet portion of the chicken wings away from the rest of the wings. Use drummet portion only.
2.Combine all other ingredients in a sealable plastic bag and add drummets.
3.Let marinate over night in refrigerator.
4.Heat the oven to broil. Remove wings from marinade and shake off excess liquid. 5.Place on a broiler pan and broil about 6" from the heat for 10 minutes.
6.Turn wings over and broil for 10 more minutes.
7.Serve immediately.

Beef Stew:

2 Tablespoons unsalted butter
2 medium onions, chopped
3 pounds. beef stew meat, cut into 1 inch cubes
2 teaspoons fresh thyme
6 medium potatoes, peeled and cut into 1 inch cubes
3 cups gf Chicken Stock (Swason Chicken broth is Gluten-Free but read the label)
1/2 teaspoon of Worcestershire sauce (Lea & Perrins Worcestershire sauce is GF, but check label)
1 can diced tomatoes
1 Tablespoon tomato paste
8 medium carrots, peeled and cut into 1/2 inch pieces
1/4 cup heavy cream (can use milk)
Salt and freshly ground black pepper
( You can also add peas, corn)


Preheat oven to 325°F

In a eat butter over medium heat. Add onions and sauté until tender. Add stew meat and thyme. When meat is browned on all sides add potatoes, chicken stock, Worcestershire sauce, tomatoes, tomato paste, and wine. Cover and bake for 1 hour.

Remove from oven and add carrots and cream. Cover and return to oven. Bake until meat is very tender, about 45 to 60 minutes longer. Adjust seasonings to taste with salt and freshly ground black pepper.

Spinach and Artichoke dip:

2 cups shredded gf mozzarella cheese, divided
1/2 cup gf sour cream (can use fat free, reduced fat)
1/4 cup parmesan cheese, grated & divided
1/4 teaspoon freshly ground black pepper
3 roasted garlic cloves
One 14 ounce can gf artichoke hearts (in water), drained & chopped
16 ounces cream cheese (Can use fat free, reduced fat)
5 ounces frozen spinach, thawed, drained & chopped
tortilla chips (Tostitioso scoop tortilla chips are GF, pretty much all of Tostitioso tortilla chips are GF just read labels.)
Can also use vegetables to dip instead of the tortilla chips

Preheat oven to 350 degrees F.

In a large bowl, combine 1-1/2 cups mozzarella, sour cream, 2 tablespoons parmesan cheese, pepper, garlic, artichoke hearts, cream cheese and spinach. Stir until thoroughly blended.

Spoon mixture into a 1-1/2 quart baking dish. Sprinkle with remaining mozzarella and parmesan cheese.

Bake for 30 minutes or until bubbly and golden brown on top.

Chocolate Cinnimon Bars:
1 cup unsalted butter, at room temperature
1 cup sugar
1 large egg, separated
2 cups gf all purpose flour mix
1 teaspoon cinnamon
1 cup chopped pecans
1 cup Hershey’s semisweet chocolate chips


Preheat oven to 275 degrees F. Butter a 13"x9" baking dish.
In the bowl of an electric mixer, beat together butter and sugar until smooth. Add egg yolk and beat until light. In a small bowl, mix the flour and cinnamon together. Add the flour mixture to the butter mixture and stir with a wooden spoon until a dough forms. Spread evenly into baking dish. In a medium bowl, beat the egg white until stiff. Spread over the dough. Sprinkle top with nuts, pressing them into the egg white. Bake for 1 hour or until the top is golden. Sprinkle the top with the chocolate chips and return to oven for 1 minute. Remove from oven and let stand 1 more minute. Swirl the chocolate with a knife. Cut into squares.

Please remember to always read labels and if you aren't sure if it is gluten free then call the company. Keep watching for more menus for Superbowl, holidays, or just plain good recipes.

Cream of Mushroom

Cream of Mushroom can sometimes be hard to find Gluten-Free. Progresso's Cream of Muschroom is Gluten-Free,but check the label to make sure they have not changed it. But Progresso can be expensive if not on sale. This recipe gives you a natural perservative free cream of mushroom. You can make a batch up and freeze it in an airtight container. Here is a recipe that is quick and easy:

-1 cup of mushrooms, sliced.
- 2 tablespoons onion, chopped
- 2 Tablespoons unsalted butter
-2 Tablespoons of a Gluten Free glour mix (All purpose Gluten Free mix such as Kinnikinnick mix which is my favorite. Another GF all purpose mix is BOB MILL, Arrowhead Mills)
- 2 cups of Gluten Free beef stock. I like to use Swason chicken broth because it is a better taste.
- Salt and freshly ground pepper.
Add when going to eat:
-1/2 cup of cream (Can use fat free milk, 2% milk, whole milk)
- can add a teaspon of nutmeg.

1. Melt butter over medium heat in a medium saucepan
2. add mushrooms, onions
3. cook for about 5 minutes or until tender
4. Blend in flour
5. add broth
6. Cook and stir until slightly thickened about three minutes.
7. (If you are freezer it wait to do the cream until you are going to eat it) Slowly add cream over low heat and adjust seasonings to taste with salt, pepper, and nutmeg.
Note: if you want to freeze it them make the recipe without the cream and them add it when you are going to eat it.

To freeze the base soup, just freeze the BASE from the heat to cool once it cooled then put in an airtight container. When ready to eat simply add the cream (milk) rewarm.

It is a little bit of work,but when you need it and don't have a can availble then this is a great recipe to use.

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