Recipe for Tortilla Española (naturally gluten free)

This recipe is very sentimental to me.  It was taught to me by my Spanish host-mother Amparo when I lived in Cádiz, Spain.  Typically it was served as a main course at dinner, although sometimes it would be packed for lunch (when you would eat it cold and it was just as good).  In Spanish, the word tortilla does not exclusively refer to what we typically think of as the corn or flour wrap that tacos are contained in.  Tortilla simply means food that is flat and round.  Tortilla española is a flat egg and potato dish, about an inch thick.  The best recipes have the fewest ingredients.  This one has only 4:

Potatoes
Good Olive Oil

Salt
Eggs (3-4 per tortilla)

Peel potatoes.  Halve them lengthwise.  Slice very thin- about 1/4" or less.  A very good knife works best for this: Wusthof Classic Ikon Santoku.  Heat 1/4" to 1/2" olive oil med-high in 8-Inch Omelet Pan for each tortilla.  When hot, layer in potato slices 2-3 layers deep.  Cook on med-high heat until slightly brown.  Turn once.  Lower heat to med-low and pour 3-4 beaten eggs over potatoes in each pan until coated.  Be sure to pour egg slowly and evenly.  Add a sprinkle of salt.  When the first side is done- it will begin to brown slightly and sides will curl- flip tortilla.

Flipping is the most difficult part.  Amparo would always use a pan lid.  I usually use a plate and cover the pan while holding it over the sink (some oil will run out).  Move the tortilla from the plate or lid back into the pan to cook the other side.  Once both sides are done, serve.

Amparo would often serve with a side of fresh tomato slices.  Her tortilla was always the best out of all the local women.  I hope by sharing her recipe I can do her justice.  She was a wonderful woman who always longed to travel as her host students did.  In a way she did travel, by absorbing as many details of each students life and home country as she could.

Gluten Free Chicken Coconut Curry

Curries are very rewarding dishes; easy to make in large quantities and full of complex flavors.

1 14 oz can of Pure Coconut Milk
1 tsp salt
1 Tblsp of Bob's Red Mill All-Purpose Gluten-Free Flour
2 Tblsp of Curry Powder
1/4 tsp Chile Flakes
1/4 tsp Coriander Seed
1 lb boneless chicken
2 tsps Peanut Oil
1 onion
1 small tomato
2 cloves garlic
3 carrots
1 cup cucumber
1 cup squash or chayote
Basmati Rice
butter

Cook 1 cup basmati rice with 1 1/2 cups water and 1 tsp butter. Boil, cover, then simmer on low for 20 minutes.

Meanwhile, combine salt, gluten free flour, curry powder, red pepper flakes, and coriander in a bowl or plastic bag. Cut Chicken into 1/2 inch strips, then dredge in dry ingredients until coated.

Cook whole tomato on a skillet, turning to soften each side. Combine cooked tomato, onion, and garlic in a Food Processor. Set aside.

Cut carrots, cucumber, and squash of your choice julienne style.

Heat peanut oil in a large sauce Pan. Add chicken, cook for 5 minutes, stir in coconut milk. Pour in tomato, onion, and garlic mixture. Add carrots, cucumber, and squash. Simmer for 7 minutes or until sauce has reduce slightly.

Serve over rice.

Some Useful Information About Gluten

What is gluten?  Why are people gluten intolerant?  Why was La Gringa spending so much time feeling sick, and so much money going to doctors?  Why didn't they help her (until she went to a naturopath)?

A dear friend sent me this compelling and well written article on the subject.  I recommend it for anyone looking for more information.

Huffington Post article by Mark Hyman

The same author also has some books that look interesting - see them here: Mark Hyman Books.

Gluten Free Dinner Rolls

Hold the phone!  I was in the middle of finishing my Crab Cakes recipe post, but I made some Gluten Free Dinner Rolls that have put everything on hold...

The rolls are not an amazing unique recipe of my own creation.  They are not glamorous because they involve a mix... but they are so incredibly luscious, moist, perfect bread texture eat-them-until-your-tummy-hurts good that I have to post them.

The key to these rolls is Pamela's Products Wheat-Free & Gluten-Free Bread Mix.

This mix has me stunned.  It was recommended to me by a coworker who's sister is GI and says she can't live without it.  Now I understand why.  I bought the 6 pack myself, and I am very glad I did.  I will be using every bit- it makes pizza crust, pie crust, rolls, bagels, and various kinds of bread.

I served the rolls at dinner for my husband and two friends who are not GI- they all ate at least two, then asked for extras to take home!  I wanted some for breakfast but let them escape with 3 extras.  I can't wait to try this mix for other recipes and create my own with it.

My GI friend Ann had one later and she was jumping with joy- this stuff is better than anything sold at the local gluten free bakeries!  Here's a photo of the rolls:

Make them as soon as you can, you will love them.

Recipe for Northwest Gluten Free Crab Cakes

We get a lot of fresh crab from my in-laws wonderful place on Whidbey Island.  That makes this recipe extra special!

1 lb. Fresh Cracked Crab (Whidbey Island is recommended)
1 egg
1/4 C Minced Cucumbers (I recommend Persian run through a food processor)
1/2 C Minced Onion
1/4 C Mayonnaise
1 Tblsp Dijon Mustard
Salt & Pepper to taste
2 Tblsp (maybe more) Gluten Free Bread Crumbs (I recommend these Gluten Free English Muffins)
1 C Bob's Red Mill All Purpose GF Baking Flour
1 Tblsp Lemon Pepper
1 Tblsp Curry
2 Tblsp Olive Oil
2 Tblsp Butter
Lemons

Mix crab, egg, cucumber, onion, mayonnaise, mustard, salt & pepper. Refrigerate mix until ready to cook. Season flour with salt, pepper, lemon pepper, and curry. Heat oil and butter in a large skillet. When butter is melted, shape crab mix into palm sized cakes and dredge in flour mix. Cook and turn only once when golden. Serve with lemon and parsley to garnish.

Recipe for Gluten Free Coconut Cupcakes

I've been gluten free for over a month. I've had some nagging cravings for a few of my old favorite gluten filled items. These delicious coconut cupcakes cured that!

For the cake batter:
1/2 C Butter (soft)
1/2 C Sugar
1/2 tsp Vanilla Extract
1/4 C Canola Oil
4 egg whites
1 box Arrowhead Mills Gluten-Free Vanilla Cake Mix
3/4 C toasted Unsweetened Shredded Coconut (toast on baking sheet for 5 minutes at 350º)

Preheat the oven to 350º. Beat the butter on medium for 30 seconds. Add sugar and vanilla and beat until combined. Add egg whites and Canola Oil and beat well. Slowly add the cake mixture mixing as you go. Stir toasted Coconut Flakes into batter. Fill cupcake liners 1/2 to 3/4 full. Bake for 10-15 minutes or until a toothpick inserted into a cupcake comes out clean.

For the frosting:

Be sure to let the cupcakes cool before frosting them.

2 sticks Butter - soft
1 box Cherrybrook Kitchen Gluten Free Vanilla Frosting Mix
2 C Powdered Sugar
1/3 C Coconut Milk
1 tsp vanilla
1/3 C Coconut Flakes

Beat butter on medium until smooth. Slowly add Frosting Mix and Powdered Sugar, beating well. Beat in Coconut Milk and Vanilla. Mix in Coconut Flakes last. If frosting is not thick enough to put on cupcakes, chill for 15 minutes.

Frost cupcakes and enjoy!

These smell so great while baking that it will be hard to keep your family from eating them before you frost them.

Recipe for Carne Asada Tacos

I love carne asada! These are so simple anyone can make them, even those that are not much for cooking.

1-2 lbs Beef top-round steak (thin cut)
1/2 C Olive Oil
4 Minced Garlic Cloves
1 Lime
1 Tblsp Cumin
1 tsp Paprika
1/2 tsp Ground Pepper
1/4 tsp Sea Salt
1/2 tsp Chili Powder
1-2 fresh jalapeños diced and seeded
(or 1/4 C jalapeños from a jar)

Combine all of the above in a shallow dish and marinate 1 hour. Meanwhile, prepare selected garnishes (see below). Grill steak over medium-high heat for 3 minutes on each side. Cut steak into 1/4 to 1/2 inch strips. Serve with hot corn tortillas.

For garnish:
1 Chopped Onion
1/2 C Chopped Fresh Cilantro
Fresh sliced radishes - clears the palette
Avocado Slices
Salsa (recipe to come)