While my husband was outside making fire, fighting off mosquitoes the size of hummingbirds and being a he-man at the barbeque today, I was in the house doing “the woman’s work” of making side dishes and dessert for Memorial Day.

I know I should be offended by this concept that my hubby is the only one in the family capable of manning the grill but let me tell you a secret, I would so rather stay inside, nice and cool, bug-free and look like I am working hard, taking lots of credit when in fact nothing could be further from the truth. I am all about simple with lots of “WOW” factor.

Take this cool and refreshing  dessert, just the thing after a heavy meal. It is a glutenfree, dairy-free, honey panna cotta. It seems fancy-schmancy, but in fact, it takes just a few minutes of active work and the rest of the time, the fridge does all the work for you!

In this recipe the honey is not only the sweetener but the flavoring agent so it is important to use good honey – I used Fair Trade Organic Amber Honey from Wholesome Sweeteners. I also used almond milk but you can use any kind of milk you like. Topped with a handful of sweet/tart berries and another drizzle of honey, this dessert is a symphony of tastes and textures.

OK, off to make myself look tired (I am going to have to work at it, I’ve been loafing all day!) and then to accept kudos for my lovely dessert. Can we keep just how easy it was to ourselves?  Thanks!

Honey Panna Cotta Recipe

Ingredients

3 tablespoons water
1 packet (2.5 ounces) unflavored gelatin
2 cups almond milk
1/3 cup honey plus more for serving
Pinch of kosher or fine sea salt
1 pint berries
6 mint springs for garnish, optional

Directions

In a small bowl, stir together the water and gelatin and let sit for 5 minutes. Meanwhile put the almond milk, honey and salt in a medium saucepan and bring just to a boil over medium-high heat. Microwave the gelatin for 10 second on high power and stir into the milk/honey mixture.

Lightly oil six 4 ounce ramekins and then ladle the milk/honey mixture into them. Refrigerate until cold and firm, about 4 hours.

To un-mold, run a sharp knife around the edge of each ramekin and place in a bowl of very warm water for 10 – 15 seconds. Place a plate on top of the ramekin and invert. Scatter some berries around the panna cotta and drizzle with some additional honey.

Serves 6 glutenfree people.

Want to know more about your favorite Gluten Free Recipe; with our range of Gluten Free Recipes which are made from Gluten Free raw material feel free to visit us at: http://www.simplygluten-free.com

Article Source : http://simplygluten-free.com/blog/2011/05/gluten-free-honey-panna-cotta.html

I have been accused of being a glutenfree food shopaholic. I won’t mention the person’s name but let me just say this – I am married to him.

While I might agree that 25 cans of anchovy fillets in the pantry is a tad extreme, I do not agree that the 15 jars of piri-piri sauce I brought home from Africa was unnecessary, after all I don’t know when I will be returning to Africa. Now, maybe the hubby has a point that I should actually USE some of that piri-piri sauce and not just save it because I am worried I won’t be able to purchase more. Maybe.

An architect friend of ours once did a little survey of my cupboards and such, in an attempt to help us find more storage space. He mentioned that I had enough food, cosmetics and shoes to survive a nuclear holocaust. I felt very proud! After all, if in deed we do suffer a nuclear holocaust who wants to go hungry, look haggard, or run around barefoot? Funny thing is he didn’t say it like it was “good” thing.

So the other day when I was off to the grocery store again (the third time that day) my husband says to me “why don’t you use up the food you have on hand first?” I patiently explained to him that he should be happy (and not snippy) about the amount of food in my freezer and pantry because with what I have on hand I could make a lovely dinner. And, in half an hour. So there!

Well, a challenge was thrown down – he would randomly pick some ingredients, I would cook it and if he liked it, I won. Kind of like that show Chopped where the chefs get a basket of random food and have to make a dish in a time limit, except there is no $5,000.00 prize. (What I win is still in question, maybe it is a trip to Paris – Oh!  The glorious food markets they have there…) OK, game on!

He picked some chicken thighs, a jar of BAKER Naturals Peach Pie Filling , made by SOLO Foods (which I like because of the fact there is no high fructose corn syrup in it, it is gluten-free and because I like to save the jars – but that’s another story) and a green pepper. The green pepper was a bit of a cheat in my opinion because he doesn’t like green peppers, but I was not deterred.

I added some onion, a red pepper, some garlic, gluten-free soy sauce, crushed red pepper and fresh lemon juice and made a lovely skillet dish of savory peach chicken. I even tossed in some brown rice and an arugula salad just to show off a bit. It was ready in half an hour and he loved it! (Maybe there was a little stack of green peppers left on his plate at the end of the meal, but still…)

So I think I have proved my point – a well stocked pantry is the key to making dinner quickly. And with a little imagination you can change around the use of ingredients (like turning peach pie filling into a chicken dish) and come up with something new and delicious! Maybe next time I make this recipe I will toss in a little piri-piri sauce.

Savory Peach Chicken

Ingredients

2 tablespoons olive oil
6 boneless, skinless chicken thighs
salt and pepper
1 medium onion, diced
1 green pepper, chopped
1 red pepper, chopped
2 cloves garlic, mined
1 – 26 ounce jar BAKER Natural Peach Pie Filling
1 tablespoon gluten-free soy sauce
½ teaspoon crushed red pepper (more or less depending on how spicy you want it)
Juice of 1 lemon

Directions

Heat a large skillet over medium-high heat. Add the olive oil and heat. Season the chicken with some salt and pepper and brown in the hot oil, about 3 or 4 minutes per side. Remove the chicken to a plate, add the onion and peppers and cook until they start to brown and soften, about 5 minutes. Add the garlic and cook for 30 seconds.
Add the peach pie filling, soy sauce, crushed red pepper and stir to combine. Add the chicken along with any juices that have accumulated on the plate, cover the skillet, turn heat down to medium and cook until the chicken is cooked through, about 10 minutes.
Add the lemon juice, stir and serve.
Makes 6 glutenfreeRecipes servings.

Article Source : http://simplygluten-free.com/blog/2011/06/gluten-free-savory-peach-chicken-skillet-dinner.html

Many soy products contain “soy isolate”. It’s what makes soy unhealthy.

Soy Isolate is a product derived from separating or isolating the protein from the soy bean. In theory this sounds good but on the contrary, the method by which soy isolate is processed and manufactured involves acid washing it in aluminum tanks. As a result, it contains large amounts of aluminum. In addition, nitrites and chemical flavorings are often used to add flavor to the finished product.

According to the American Dietetic Association, soy isolate contains anti-nutrients that can actually delay your body’s ability to digest food and absorb nutrients, a problem those of us with Celiac Disease or gluten intolerance deal with anyway.

Whole Soy contains all the good which soy has to offer (loads of non-animal protein, fiber and omega 3 polyunsaturated fatty acids. It can lower cholesterol and is rich in bone-building calcium, zinc, magnesium and iron) without any of the bad stuff of soy isolate.

SOYJOY nutrition bars are made with WHOLE SOY, not soy isolate.

SOYJOY nutrition bars contain no trans fats or hydrogenated oils, no artificial colors or flavors and  glutenfree. What they do contain is nutritious whole soy, real fruit and a whole lot of yummy flavor!

Apparently there is some really fine print in my marriage contract that says the barbeque is the strict domain of the husband and that the side dishes are my responsibility. This is fine by me; let the hubby stand over the grill, working up a sweat, acting all manly, while I work away in the house where there is air conditioning and no bugs. And when I say work, what I really mean is toss together a few things, let the flavors come together in the fridge while I read a book or something. I like to keep it simple but not make it look like I did so.

This Asian coleslaw is not only super easy but allergy-friendly as well; it is glutenfree, dairy-free and thanks to Sunbutter, nut-free. Since it doesn’t contain any mayonnaise it is great for eating outdoors.

So whether you are manning the grill or “slaving away” over the side dishes this Memorial Day, I wish you a fun and safe holiday!


Asian Cole Slaw

Ingredients

3 tablespoons Creamy Sunbutter
6 tablespoons grapeseed (or other neutral tasting) oil
½ teaspoon sesame oil
¼ cup rice vinegar
1 tablespoon honey
2 teaspoons gluten-free, wheat free soy sauce
1 – 1 pound bag tri-color coleslaw mix (or 4 cups shredder cabbage and ½ cup shredded carrots)
Kosher or fine sea salt & pepper
2 green onions, finely sliced
1 teaspoon sesame seeds

Directions

In a large mixing bowl combine the Sunbutter, grapeseed oil, rice vinegar, honey and soy sauce, whisk together until smooth. Add the coleslaw mix and toss to combine. Taste and adjust seasoning with salt and pepper if needed. Refrigerate until serving time, up to 4 hours. Garnish with sliced green onions and sesame seeds.

Makes 6 glutenfreeRecipe servings.

Article Source: http://simplygluten-free.com/blog/2011/05/gluten-free-nut-free-asian-coleslaw.html