RECIPES: (click
on choice)
Maple-Glazed Salmon – This recipe turned my “no fish” husband into a
salmon fan – and is still our family’s favorite way to eat salmon.
It leaves a little extra marinade, so I either cut the recipe a bit or reserve a
few tablespoons to use the next day as dressing when I put the leftover fish
(if there is any!) over salad greens.
(Adapted from Light & Tasty)
¾ c pure maple syrup
2 TBS Heinz or other GF ketchup
1 TBS brown sugar
1 TBS cider vinegar
1 TBS Giant or other GF Worcestershire sauce
½ tsp salt
½ tsp ground mustard
1/8 tsp hot pepper sauce (I omit this; I sometimes add a little cayenne or red pepper instead)
I salmon filet, about 2 pounds (preferably Alaskan wild caught*)
In a bowl, combine the first eight
ingredients; mix well. Pour 1/2 cup (or even 1/3 c will do) into a large
resealable plastic bag; add the salmon. Seal bag and turn to coat; refrigerate
for up to 2 hours. Cover and refrigerate remaining marinade.
Before starting the grill, coat grill rack with Giant canola or other GFCF nonstick cooking spray. Drain and discard marinade from salmon. Grill salmon skin side up over medium-hot heat for 2-4 minutes. Transfer to a double thickness of heavy-duty foil (about 17 in. x 21 in.). Spoon some of the reserved marinade over salmon. Fold foil around fillet and seal tightly. Grill 5-6 minutes longer or until fish flakes easily with a fork. Brush with remaining marinade. Yield: 8 servings.
*NOTE: Giant sells wild Alaskan salmon from June through about September. As of early July the price had dropped to 9.99/lb – worth stocking the freezer.
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Grilled Boneless Chicken Breast – This is a simple and really delicious way to grill
chicken. It is great with the
grilled potatoes. There’s a
lot here, but you can grill half now and freeze half (marinade and all) for
later.
4 boneless chicken breasts*, cut in two
½ c GF tamari sauce
3 TBS honey
4 TBS cider vinegar
1 TBS garlic powder
1 TBS ground ginger
½ c oil
2 small green onions, chopped, optional
Mix ingredients and marinate chicken for 2-3 hours in refrigerator. Grill on low about 5 minutes per side or until done.
*NOTE: At the
West Shore Farmer’s Market (and likely elsewhere) you can buy
Grilled Basil Chicken and Tomatoes – OK, so I HAD to put one more meat in
here. I grow plum tomatoes largely
because we think this recipe plus corn on the cob is the perfect summer
supper. For high-tomato season, you
can’t beat it – and it works for soy-free folks too! (Another adaptation form Light &
Tasty) Note that it makes a little too much marinade. Reserve extra for topping or use as a
salad dressing.
8 (or more! – I like to grill extra) plum tomatoes, divided
¾ c balsamic vinegar
¼ c tightly packed fresh basil leaves (use fresh for this – it’s worth it)
2 TBS olive oil
1 garlic clove, minced
½ tsp salt
4 boneless skinless chicken breast halves (4 oz each)
Cut four tomatoes into quarters
and place in a food processor. Add the vinegar, basil, oil, garlic and salt;
cover and process until blended.
Pour 1/2 cup (more than this) dressing into a small bowl; cover and
refrigerate until serving. Pour remaining dressing into a large resealable
plastic bag; add chicken. Seal bag and turn to coat; refrigerate for up to 1
hour.
Coat grill rack with Giant olive
or other GFCF nonstick cooking spray before starting the grill. Drain and
discard marinade. Grill chicken, covered, over medium heat for 4-6 minutes
on each side or until juices run clear. Cut remaining tomatoes in half; grill
for 2-3 minutes on each side or until tender. (To make tomatoes even more
flavorful, cut them and marinade in some of the reserved dressing before grilling.)
Serve with chicken and reserved dressing. Yield: 4
servings.
Veggies From the Grill – I often make “regular” grilled veggies – a
mix of whatever veggies I have on hand plus olive oil and whatever herbs appeal
to me that day, wrapped in foil and grilled until tender. However, when you want something really
different and extra-special, this colorful dish fits the bill! (Adapted from Light
& Tasty)
2 TBS olive oil
½ tsp salt
¼ tsp pepper
½ lb fresh asparagus, trimmed and cut into 2-inch pieces
1 medium yellow summer squash, cut into 1-inch pieces
1 medium sweet red pepper, cut into 1-inch pieces
1 medium sweet onion, cut into 1-inch pieces
1 cup quartered fresh mushrooms
2 TBS red wine vinegar
2 TBS minced fresh basil (or 2 tsp dried basil)
¼ c shredded Vegan Gourmet Cheese Alternative or other GFCF mozzarella-flavored “cheese”, optional (recipe called for ¼ c shredded parmesan cheese)
In a large resealable plastic bag,
combine the oil, salt and pepper. Add the asparagus, squash, red pepper, onion
and mushrooms; seal bag and turn to coat.
Transfer the vegetables to a grill
wok or basket or a disposable foil pan with holes poked in the bottom to allow
liquid to drain. Grill, uncovered, over medium heat for 8-12 minutes or until
tender, stirring frequently.
Place vegetables in a serving
bowl. Add vinegar and basil; toss to coat. Sprinkle with “cheese”
if desired. Serve warm. Yield: 6 servings.
Grilled Potatoes – This flexible recipe can be prepared on the grill or in the oven. The onion gets so sweet, you can’t get enough!
1 small onion, thinly sliced
4 medium red potatoes, cut into bite-sized pieces (baking potatoes work too)
2 TBS olive or canola oil
1 tsp seasoned salt (or keep it natural by using fresh garlic, dill, and sea salt)
Layer the onion in a sprayed foil pan if grilling or baking dish for oven. Place potatoes on top. Drizzle with oil and sprinkle with seasoning. Cover and bake at 450 for 30 minutes or grill over medium-high heat for 45 minutes or until potatoes are tender.
Grilled Corn On the Cob – There are so many ways to do this, including the “regular” grilled veggies listed above, but this makes a very unique presentation and you can vary the seasonings to come up with a different dish each time.
Corn on the cob
Water for soaking
Olive oil (I’ve also used Earth Balance instead)
Seasonings if desired (We skipped that and it was still delicious!)
Peel off just a few outer husks, leaving a some husks to protect the corn. (Keep some long pieces of husk aside for later.) Soak the whole ears in cold water for 15 minutes (be sure ears are completely covered as this water will “steam” the corn). Meanwhile, preheat the grill to medium.
Remove ears from water and shake to remove excess water. Peel down, but do not remove, remaining husks to remove and discard silks. Rub corn with olive oil and any desired seasonings such as garlic, chopped onion, nutmeg, salt, pepper, oregano, basil, cilantro. Replace still-attached husks and tie securely with long piece of husk (saved earlier) or twine.
Place prepared corn over medium heat, rotating as needed to keep husks from getting charred too much on one side. After a few turns, move corn to side or top rack for indirect heat. Cover grill (we cooked over an open fire so skipped this step) and grill 15 minutes or until pressing a kernel shoots out sweet liquid. Use caution not to overcook or corn will get mushy. Use oven mitts to remove remaining husks and enjoy.
What’s for dessert? – Remember that you can bring out the natural sweetness of fruits by grilling them, too. Great choices include pineapple and mango. Let your own imagination guide you!
Mock Goldfish Cracker Mix from Miss Roben’s – It’s back!! This is what you heard about but had disappeared from sight for a while. Check it out at www.allergygrocer.com Note that you’ll need a cheese substitute to make it.
Amy’s Bowls Baked Ziti – Gluten-Free, Non Dairy (Contains Soy) – Is this new or did I just miss it before?? Haven’t tried it yet, but sure looks good! Camp Hill Giant
Jennie-O Lean
Tofutti Marry Me Dessert Bars – Tofutti claims to have “married” chocolate and vanilla in these frozen ice cream treats that are a nice recreation of the traditional chocolate-covered vanilla popsicle. Availabe at Wegman’s.
8/23 – 5:30-10:00 – A Taste of Hope – Come out and
support ASD HOPE’s major fundraiser.
Food Allergy Support Group for Parents of Children with Food
Allergies – First Wednesday of each month – 7 PM – 8 PM;
NEXT MEETING - Tuesday, August 26 – Camp Hill Giant 6:30 PM