thank you~

Thanks for the nice emails and recipes coming in!

I am glad new people are finding kill.the.gluten helpful each day.

My family is moving to AZ this summer, so I am a bit crazed at the moment. However, I hope to get things going more regularly in the fall and a little here and there until then.

Thanks for hanging in, we are still here.

Liz

hello again, friend!

Thanks for still stopping by!!!! I know it's been a little slow around here, also thanks for the recipes I have received via email and not yet posted- I appreciate them and read each delicious one.

My husband made hummus from scratch this weekend, getting it up shortly.....

pizza

pizza!

RAD Winner

And the winner is........LISA!!


Congratulations!!!


Lisa, email me (kill.the.gluten@gmail.com) your address so I can arrange to have your Mary's Gone Crackers sample pack mailed to you right away.


Feel free to visit their website to learn more about the history of the company or purchase their products: Mary's Gone Crackers

RAD! Giveaway

Mary's Gone Crackers has a whole series of flavorful gluten-free crackers!

I got my own loot of samples last week and I couldn't be more pleased with the strength and durability plus the punch of flavor each of the varieties (Black Pepper, Onion, Original, Herb, Caraway) comes with every crunch. I don't see many options for gf crackers that makes me stray far from the corn chip, but this is a definite yes. Good for regular snacking and fancy enough to display at a party with a yummy cheese spread.

LEAVE A COMMENT BY THURSDAY AT MIDNIGHT

as the random winner will get their own variety samples pack sent to them.

In my photo I dipped the original flavor in Jalapeno Chutney.

p.s. Isn't this the BEST name possible for a cracker company? I love it.

p.s.s. if you don't win you can order some from amazon.com or their website.

gf frosting

Gluten Free Cream Cheese Frosting
thanks to Tara from California!

3/4 cup cream cheese

1/2 cup butter

1 cup powdered sugar

1/2 teaspoon gf vanilla

Mix cream cheese and butter, then add vanilla and sugar.

salad

Always a good night for salad. I like to take the opportunity of having leftover meat from another meal (ham, chicken, pork, etc.) and make a light, healthy dinner out of it. I think of it as a night off so to speak. Toss in your favorite veggies and salad dressing and there you have it: dinner!

Featured in this photo: Ham, spring mix, tomatoes, avocado, and these cute little mini cucumbers I found at Costco.

soup

Healthy Choice Chicken with Rice is gluten-free. Hoorah!

chicken fajitas

Chicken Fajitas

4 chicken breasts, sliced

1 medium sized onion

2 peppers (any color will do)

McCormick Taco Seasoning (amount to taste)

Corn tortillas, heated to warm

Cook up your onion in a tablespoon of oil until tender and add chicken. Once chicken cooked through add peppers and seasoning and simmer at low-med temperature for about 15 minutes or until peppers are slightly tender. Serve with any desired topping in warm corn tortillas. I like topping mine with cheddar cheese, salsa, sour cream, and tomatoes with a side of refried beans.

salad

Salad

I have eaten this salad at a couple of parties this year.

Spring Mix of Greens
ripe avocados, sliced
strawberries, sliced
candied walnuts or pecans (just toss in pan with butter and sugar)
Raspberry Vinaigrette Dressing (desired amount)

Mix all ingredients and toss. Serve as soon as possible for freshest taste.

RAD! Winner

WINNER:

Congratulations Catholicmommy!!!!


Email me your address and I will pass it along to my contact so you can get your copy right away.

R.A.D.

Readership Appreciation Day II


This time it's an awesome Gluten-Free Restaurant Guide!


Triumph Dining published The Essential Gluten-Free Restaurant Guide, The Essential Gluten-Free Grocery Guide, and dining cards for 10 different cuisines. They just published the 3rd edition of their Essential Gluten-Free Restaurant Guide, which is today's give-a-way.


You can check them out and find out more at http://www.triumphdining.com/


Leave a comment by Wednesday at midnight.
A winner will be randomly chosen.

gf cookies again

This recipe again, just with chocolate chips instead. Never gets old!

Masitas De Cerdo Fritas

My husband made this recently and I love it. Of course, Frank's hot sauce made it even better.

MASITAS DE CERDO FRITAS

Fried Pork Chunks

2 1/2 lb. fresh pork loin

12 garlic cloves, peeled and crushed

1 large onion chopped

1/2 cup sour orange juice (or 1/4 cup orange & 1/4 cup lime juice)

2 cups water

1 cup olive oil

1/2 teaspoon salt

1/2 fresh onion sliced into rings

lime wedges

1 teaspoon oregano

1 teaspoon cumin

Cut pork into 2 inch chunks. To prepare marinade: mix together garlic, chopped onion, orange juice, 1/2 cup olive oil, oregano, cumin and salt. Pour over pork chunks and marinate for at least 3 hours or overnight in the refrigerator. Remove meat from marinade. Place in pot with two cups of water and 1/2 cup olive oil. Simmer, uncovered until all water boils away -- about 30 to 45 minutes. Brown the pork in the oil until crispy on the outside -- DO NOT overcook! Add onion slices and saute briefly. Garnish with lime wedges. Serve with rice and plantains. You might want to say that it came out dry and that next time, I'm going to slow cook it to make it nice and tender and then brown it in olive oil to make it crispy.

Bread

Since opening up kill.the.gluten in April of 2007, we have gotten well over a dozen emails asking us about bread. How to make it, special tips, and guidance. I am honest to say I will never be an expert on making bread. I buy gluten-free bread from Whole Foods. I am a bit of a cheater that way. Maybe someday I will have the desire to tackle such a feat. And when I do, I will check out this excellent post about making bread over at gluten a go go.

So those of you yearning to make bread, give her site a go!

Italian Chicken and Potatoes

Sorry for the bad photo, we were eating dinner so fast cos it was so yummy that I forgot to take a photo until the last piece of chicken was being devoured. Simple crock pot recipe! Better photo and recipe ready for tomorrow (Cuban meal!).

Italian Chicken and Potatoes

4 chicken breasts
1 cup Italian dressing (I probably added another cup to entirely cover the chicken)
1 cup grated parm cheese
4-6 peeled potatoes, cut into wedges

Put all ingredients into crock pot on low 6-8 hours. Stir around occasionally. I like to serve it with a salad. Might be good with corn or steamed carrots on the side.

Chicken Peanut Mole with Cilantro Rice

Recipe and photo from Marci in Texas. Thanks Marci!

Chicken Peanut Mole with Cilantro Rice

Mole Ingredients:
2 chicken breasts (I just use 1) cut in 1/2" strips
1 c. chopped onion1 t. chopped garlic
1 (14 oz.) can chicken broth
1 (14.5 oz.) can diced tomatoes and green chiles (I use a 10 oz. Rotel can)
1-3 teaspoons chili powder, to taste (I use 2)
1/4 c. creamy peanut butter
1 T. baking cocoa
1/4 t. cinnamon
2 T. chopped cilantro

Rice Ingredients:
4 cups cooked rice
1 t. cumin
1 t. salt (can be ommitted)
1/2 c. Sweet Orange Marmalade (I use the Walmart brand and it is great)
2 T. chopped fresh cilantro

Directions for Mole:
- Spray skillet and cook chicken over medium-high heat until golden brown. Remove from skillet.- Spray skillet again. Add onion, cook until softened. Add garlic, cook additional minute.- Stir in broth, tomatoes, chili powder, peanut butter, cocoa, and cinnamon. Bring to boil, reduce heat to a simmer.- Place chicken in sauce. Cook uncovered for 5 minutes to combine flavors.(Sauce may be pureed in blender until smooth if desired - I haven't tried it personally.)

Directions for Rice:- Cook rice as directed but add cumin and salt. - Once rice has cooked add marmalade and cilantro; combine ingredients with fork.

We love the combination of the spicy sauce and the sweet rice!

Congratulations, Kelleen!

You will soon get to experience the Namaste Joy!

Email your address to me at: kill.the.gluten@gmail.com

breakfast

This recipe and photo is from Erin in NYC. She wanted to let us know this is her all-time favorite breakfast she eats almost every day. Thanks Erin, looks healthy & hearty!

I make one cup of uncooked quinoa with 2 cups of water. It makes 4 servings of quinoa. I add a small handful of mixed, unsalted nuts (chopped up), some dried cranberries, dried raisins, a dash of cinnamon, a tiny bit of milk and a little less than a tablespoon of the Splenda Brown Sugar blend. I keep the pre-made quinoa in the fridge so I heat it up the whole bowl with all the toppings in it. The milk makes it less dry. Quinoa is a high protein grain, its gluten free and it satisfying in the morning.

Reader Appreciation

Dear Readers!

This is my first Reader Appreciation Day.

Thank you for reading, sharing your tips and ideas, and sharing my joy in discovering the beauty of a yummy gluten-free find. I offer you three bags of my favorite brownie mix, Namaste Brownies.

All you have to do is leave a comment on this post within the next 48 hours. I will randomly select the winner, who will then email me their address so I can send the reward (p.s. only shipping within the US).

Good Luck!

Liz

Mashed Potatoes

Thank to Amy in California for this recipe!!!

Moose Mountain Mashed Potatoes

6 large potatoes, washed and unpeeled
1 large yellow onion, chopped
4 oz. cream cheese
1 c sour cream
2 oz. butter
¼ to ½ cup milk
Salt and pepper to taste

Boil potatoes and onion until tender. Drain, mash, then beat until smooth. Add cream cheese, sour cream, and butter. Beat well. Add milk while beating until potatoes are light and fluffy. (A little looser than you will want at the table as they will firm up when baked.) Salt and pepper to taste.

Place in an ovenproof dish and bake at 300 for 30 min.

-----

P.S. We has leftover Hawaiian Chicken and the chicken + (bbq/ pineapple) sauce made a sweet gravy-like topping that went perfect with these potatoes! I think it's a nice combo I will plan another week.

Gluten-Free Peppermint Patty Cookies

Adapted from a recipe I got from Allyson in Utah.

Gluten-Free Peppermint Patty Cookies
Makes about 24 cookies

1 pkg. gluten-free chocolate cake mix (I used Gluten-Free Pantry's)
½ c. shortening
1 Tb. Water
2 eggs
1 tsp. peppermint extract*

Peppermint patties
Powdered sugar

Preheat oven to 365°. Mix above ingredients, except for peppermint patties and powdered sugar. Roll batter into 1” ball and roll in powdered sugar. Place 2” apart on a greased cookie sheet and bake for 7-10 minutes. Let cool a couple minutes, and while still warm place a peppermint patty into the center of each cookie and press down.

*(checking to see about gluten- might need to omit this ingredient)

"cookie pie"

After my toddler watched me

mix Pamela's chocolate gluten-free cookies in a blender,

mix with 2 tsp. of butter

and bake (350 for 10 minutes),

then fill with chocolate ice cream

he spent the following 8 hours asking me when we could eat "cookie pie".

So cookie pie is what it's now called in my home. And we took a suggestion of a reader's comments a while back and put magic shell chocolate topping on top! Yum.

Note: I let the ice cream sit on the counter to soften while I prepare the cookie shell and it works well.

breakfast

Arrowhead Mills has a good gluten-free pancake mix that is nice to have on hand. I have not used it for anything else, so please share if you have found this mix to be yummy used any other way. Their products have been available in my regular grocery store's organic section (Safeway).

An easy dinner to have is breakfast: pancakes, bacon, and eggs.

chicken wings

We made these at my house growing up. No restaurant can compare.

It's best to set up your stations like this:

1) raw, uncooked chicken wings next to the stove

2) Fry pan with crisco (melted about 1/2 inch deep) and a mesh cover to shield the grease (got mine at Target)

3) Large pot with hot sauce mix*

4) Crock pot on low for finished product

I had the grease on medium heat, filled it with wings and cooked them until they were golden brown. Gave them a dunk in the hot sauce mixture and then they are ready to eat. Don't forget to have fresh trimmed carrot and celery sticks with ranch for dipping and cooling off your mouth. It's an easy process, but takes a bit of time if you want to make a lot. Start well before meal time and store them in the crock pot until everyone is ready to eat.

* You can use all sorts of hot sauce mixes. I used Durkee growing up, but was only able to find a random hot wing sauce bottle from Louisianna as a nice replacement. I added about 1/4 cup of Red Hot, 1/2 stick of butter, and 10 dashes of tobasco. Keep it on low.

burger

cheeseburger!

gluten-free registry

Thanks, Rob and Lisa from Washington, for this awesome tip!

Gluten-Free Registry is a site that has you plug in your state of interest (where you live or where you plan to travel to) and many gluten-free restaurants, bakeries, caterers, etc. appear at your fingertips. I am eager to use it and super appreciative of their effort preparing and launching this. Read their press release here.

By clicking on my state, CA, from their map I just found a gluten-free bakery in a town about 15 minutes away. Brilliant site.

Tortilla Beef Caserole

Thanks, Marci in Texas, for sending the recipe and photos in. The books looks like a wonderful kitchen helper, I will keep my eye out for it.

Tortilla Beef Casserole

1 package (about 17 oz.) refrigerated fully cooked beef pot roast
(or 1 can roast beef – the canned chicken beef at Costco are my best friends!)
1 jar (16 oz.) salsa
6 corn tortillas, cut into 1-inch pieces
1 ½ cups canned or frozen corn kernels
1 cup canned black beans or pinto beans, rinsed and drained
1 cup (4 ounces) shredded Mexican cheese blend

1.Preheat oven to 350. Lightly spray 2-quart casserole dish with nonstick cooking spry.
2.Drain and discard gravy from pot roast;cut or shred beef into bite-size pieces.
3.Combine beef, salsa, tortillas, corn and beans in large bowl; mix well. Transfer to prepared casserole dish. Bake 20 minutes or until heated through. Sprinkle with cheese; bake 5 minutes more or until cheese is melted.

---

Marci tells us: I found this recipe in a new cookbook I bought at Costco, One Dish. This is my second week with the book and I LOVE it! It was only $10 and has tons of easy recipes that are either gluten-free or easily made gluten-free. We had this tortilla casserole tonight and thought it was super delicious and easy to make!

Gluten-Free French Fries

Can you tell we love cheese?

Cheddar Fries are gluten-free. But check your labels, not all french fries are free from gluten!

These happen to be Ore-Ida Golden Krinkles. Here is their gluten-free list of products.

baked chicken over corn

I posted this meal before, it's becoming a staple in my home. I just like this photo better than the last time.

Campbell's Soup: Gluten Free

I finally found (at Target!) one of the few Campbell's soups that is gluten-free: Chicken Broccoli Cheese (an potato). I was curious about the flavor and texture and can finally report on it.

It's a bit light for a meal. I found it flavorful enough for something out of a can. I think it would be perfect tossed with some cooked gf noodles (penne, linguini, or spaghetti) along with two cooked cans of the soup, perhaps with some gf biscuits. Nevermind the potatoes in it, it's not chunky enough that it would be noticable. It serves more like a thick sauce than a chunky soup.

It will be a repeat purchase to stock in my pantry, but it needs something more with it. I hear a caserole waiting to be improved with this addition....let me know if you discover it's perfect recipe/ dinner mate.

Campbe;;s

Chicken Rolls

These are Shelly Bennion's photos and her recipe. I love the one of her darling son eating the goods. p.s. my oldest has the exact same shirt!

Chicken Rolls

Preparation:

Preheat oven to 375 degrees. Coat two muffin pans with non-stick spray or butter.
RollsYou can use your favorite GF roll or muffin mix. Choose a recipe or mix that prepares light & airy rolls. We used Kinnikinnick Bread and Bun mix. Prepare the mix as per the directions. Set bowl aside.

Filling

2 (12.5 ounce) cans of cooked chicken breast

1 (8 ounce) package cream cheese (or neufchatel for less fat)

1/2 tsp. garlic powder*

1/2 tsp. black pepper*

1/2 tsp. onion powder (or 1/4 cup chopped fresh onions)*

1/2 tsp. dried oregano

1/4 cup finely chopped pecans (or walnuts)*

You can substitute the garlic, onion and parsley for flavors and spices of your own*

Topping

1 package GF crackers, crushed (we used Glutino and added Mrs Dash for flavor)

1/4 cup melted butter

Directions:

Drain chicken. Separate breast meat with a fork. Mix in cream cheese until it is evenly spread. Add garlic powder, pepper, onion powder, parsley and mix thoroughly. Mix in pecans.
Place 1/8 cup of muffin dough into each muffin mold (should fill bottom 1/3/ of muffin tin). Roll a small ball of chicken mix in your hand. Place into the dough and push down. Cover with a scoop of muffin dough. Use a frosting knife to spread the dough around the chicken.
Coat the top of the roll with butter and then sprinkle with crushed crackers. Bake as per the directions on the roll/muffin mix.

Serve with your choice of sides. Our boys like it with rice and steamed broccoli!

Thanks, Shelly! These look awesome!

gluten-free meatballs

gluten-free meatballs

1 lb ground beef (or ground turkey)

1/2 to 1 cup corn meal

2 eggs

about 2 tablespoons Italian seasoning

In a large bowl beat the eggs and add uncooked ground beef into bowl. Mix well with hands. Add corn meal to desired consistency, I like it to stick well together. Add seasoning and mix well with hands again.

Roll them into 1 inch balls and place in fry pan lightly greased. I found it best to cook them as if they are triangles, flipping them from one of three sides over and over once browned using tongs. Serve with gf spaghetti and I enjoyed it this week with my homemade tomato sauce. Yummy!

vacation!

kill.the.gluten will be on vacation for 2 weeks.

check back with us then for some new recipes and tips!!

Merry Christmas!