Archive for June, 2010

Herbs: No More Boring Gluten & Allergen Free Recipes

Sunday, June 6th, 2010

Some people say that eating gluten and allergen-free can be bland and boring. If you think this is true, try spicing up both your recipes, and your life, with fresh herbs.

Fresh herbs are, hands-down, my all-time favorite way to spice up any dish. I am an herb-maniac of sorts. Depending on my mood or fancy I reach for different herbs. A bit of cilantro can add a southwestern flair to any dish, the scent of sage comforts me and makes me think of my favorite gluten-free Thanksgiving stuffing, and the taste of basil makes me think of my Italian grandpa’s specialties. 

This year I decided to plant fresh herbs in containers placed strategically around my terrace and back deck, rather than plant them directly in my garden. I decided to do this so I could enjoy the greenery and scents of the herbs more easily, have relatively low-maintenance terrace gardening, and, most importantly, so I can bring the pots inside and continue to grow some of the herbs throughout the fall, and hopefully even throughout the winter.

Following are the herbs I am growing this year, and my favorite ways of using these herbs:

Basil: My all-time favorite herb. Used frequently in Italian dishes, I am looking forward to using it in making my favorite Classic Pesto Sauce, topping mozzarella and fresh garden tomatoes, and atop a gluten-free margarita pizza. Delicious!

Rosemary: My favorite use for rosemary is to use the woody stems as “kabobs” when I cook up chicken or pork on the grill. Using rosemary stems as skewers infuses the oils of the herb right into the meat while cooking. Amazing.

Dill: I use dill in many of my sauces, dressings, soups and atop fish. I am also looking forward to trying my hand at canning dill pickles this year with fresh cucumbers from my garden. Wish me luck!

Sorrell: I love to toss young sorrel leaves in with my salad greens or crushed on top of soups and stews.

Thyme: A favorite with fish and also as a seasoning for root vegetables such as carrots.

Cilantro: My favorite way to use cilantro is in my homemade salsa. Always a crowd pleaser, and always requested again and again.

Chives: A favorite added to omelets, mashed potatoes, sauces and salad dressings. Chives delicate onion flavor is versatile and makes it an all-around popular herb for many dishes.

What’s are your favorite herbs, and ways to use them?

Friday Favorite: Hodgson Mill’s Milled Flax Seed

Thursday, June 3rd, 2010

Fiber, Fiber, Fiber. Everyone needs their fiber! But many people, especially those with celiac disease, on a gluten free diet, or those with other various food allergies, understand that getting the minerals, vitamins, protein and fiber your body needs can be real tough.

That is why I am pleased to announce the Friday Favorite on BeFreeForMe this week is Hodgson Mill’s Milled Flax Seed.

Flax seeds are a fantastic and versatile way to get a daily dose of fiber. Plus they are gluten and allergen free, all natural, and contain no sugar, cholesterol, trans fat or salt.

I like to stir a couple of tablespoon into my yogurt or blend some into a fruity smoothie, for a filling and satisfying breakfast or mid-day snack.

And according to the folks at Hodgson Mills, flax seeds can also be used as a fat substitute in most recipes. Generally, 3 tablespoons of milled flax seed can replace 1 tablespoon of fat or oil. Also, 1 tablespoon of milled flax seeds, mixed with 3 tablespoons of water can replace 1 egg.

Nutritious, fiber-filled and so very versatile are the reasons why Hodgson Mill’s Milled Flax Seeds get this week’s Friday Favorite honors.

Fiber up!

Be Free For Me Blog is proudly powered by WordPress
Entries (RSS) and Comments (RSS).