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Traveling Gluten-Free in Colorado

Traveling Gluten-Free in Colorado


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For those who are willing to take on the altitude and explore a burgeoning food culture complete with health-conscious and gluten-free cuisine, Colorado and the Rocky Mountains are calling. Boulder, Colo., a college town with a hippy feel, has numerous watering holes serving gluten-free beers and cocktails, and one particular high-end establishment that’s finding its way onto the national stage.

With roughly 100,000 people, Boulder is situated at the base of the foothills of the Rocky Mountains. While it’s known for being a college town (Go CU!) it’s also known for its unique food scene that happens to have a focus on gluten-free cuisine. Most restaurants in the city have their own designated gluten-free menus. A few in particular with great options include The Kitchen, The Kitchen Next Door, and Centro.

The Kitchen Next Door has an incredibly simple and deliciously executed tomato soup with a side of gluten-free bread, and a quinoa chicken salad that awakens the taste buds and shows the rest of the world how great gluten-free and simply cooked food can be. Across the street lies Centro, a Latin restaurant with a killer brunch menu featuring items like huevos rancheros with corn tortillas and gluten-free pancakes paired with a cocktail aptly named "The Raw D-eal," with Don Julio Reposado, lime, and turbinado, cinnamon and orange peel syrup.

For those who dig coffee culture, a must-see spot is Box Car Roasters. The shop produces "cowboy style coffee" that is crafted by using a rapid coffee roaster built in Germany in 1929. Its solid construction and heavy iron castings keep the roasting temperature extremely stable. Located in the same space are Cured and Cured Wines, which offer a variety of meat, cheese, and wine that would make any food lover smile, after their freshly brewed cup of coffee, of course.

Shine Restaurant & Gathering Place may be the gluten-free mecca of Boulder. The drink menu boasts several gluten-free beers and ciders, while their menu is 100 percent gluten-free. The restaurant uses organic local veggies, nitrate-free meats, and Grant Family Farm eggs. Lunch items like the Mediterranean salad and Aunt Barb’s Harvested Seaweed Salad (both gluten-free and vegan) showcase the fresh ingredients brought in from local farms. In the evening — or midday for that matter — guests can sip on a variety of juices, healthy cocktails, and specialty gluten-free beers. For those hanging around long enough, Shine also showcases a variety of local bands playing in the event space found in the back of the restaurant.

The town of Boulder certainly emanates the local, earthy feeling of a health-conscious college town, but many will be pleased to know if you delve a bit deeper, the fine dining scene is also alive and well. At Italian restaurant Frasca Food & Wine, mentioned in The Daily Meal’s 101 Best Restaurants, located on Pearl Street, food lovers can experience tasting menus perfectly crafted to remind one of traditional dishes found in Friuli, Italy.

In true Boulder fashion, chef Lachlan Mackinnon-Patterson champions local farmers and tries to showcase Boulder’s finest ingredients. Tasting menu items include braised Colorado beef shank with broccoli di ciccio, fingerling potato, and anchovy, as well as generous plates of salumi and cheese. Master Sommelier Bobby Stuckey can guide one through the pervasive wine list, as the restaurant believes wine is integral in a sensational meal.

The beauty of Boulder is also that no matter what price point you’re looking for, there are a variety of gluten-free options at one’s fingertips — no need to search high and low for a meal that’s healthy, safe, and masterfully crafted.


Home Baked Gluten Free Bread Recipes for the Holidays

Travel Gluten Free Podcast Episode 111 Home Baked Gluten Free Bread Recipes for the Holidays Jen Fitzpatrick of The Nomadic Fitzpatricks has traveled the world. One of her first long-term overseas journeys was playing violin in a study abroad.

Travel Gluten Free Podcast

Episode 111

Home Baked Gluten Free Bread Recipes for the Holidays

Jen Fitzpatrick of The Nomadic Fitzpatricks has traveled the world. One of her first long-term overseas journeys was playing violin in a study abroad program in Madrid. The matriarch of the house Jen lived at during her program in Madrid was very accommodating and created all gluten-free home-cooked meals for Jen in the weeks she stayed at her home.

In 2019, Jen and her husband Dylan took unpaid sabbaticals from their work and set out as nomads to backpack across the world for six months - she being a Celiac. Her goal was to travel safely without getting sick. She decided to bring home recipes from around the world, which she put together in her new eBook Gluten Free Travel at Home .

Jen loves to empower others to eat well and travel with Celiac disease. You can find guides, tips and gluten-free recipes on her website. Definitely purchase her two new ebooks: Bread Recipes from Around the World and Gluten Free Travel at Home for amazing, delicious, kitchen-tested gluten-free goodness you can create in your own home.

Listen in to find out holiday gluten-free baking tips, what gluten-free flour mixes are best and how Jen came up with the recipes for her gluten-free cookbooks. Learn why she loved visiting Madrid, how she ate without getting sick when traveling the world and how she became a classical violinist.

The Guide to Traveling Gluten Free

Are you anxious about traveling with Celiacs Disease? Does the thought of getting sick on vacation worry you to no end? Unsure of what travel options are safe and how to choose a safe restaurant away from home for you and your children?

The Guide to Traveling Gluten Free will walk you through the process of planning and enjoying your next gluten-free travel adventure! Take the guesswork out of how to travel, where to go, and how to eat safely when you follow the information in my guide. Whether you are celiacs or gluten intolerant, my guide will give you handy information to delight in your next vacation experience!

Learn how to take a trip safely, what questions to ask when you are at a restaurant and which online tools and apps to utilize to find safe, dedicated gluten-free restaurants and food options. Find out what stores to shop at to purchase gluten-free food, determine if a restaurant is gluten-free or celiac friendly, and when you should walk out of a restaurant.

Links and Resources Mentioned

Find out more about The Nomadic Fitzpatricks on the web

Journey with Travel Gluten Free

Get the BEST all-natural gluten-free travel cosmetics at Lemongrass Spa!

Find cool gluten-free swag in my new shop here

Visit my Travel Deals page on my website

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Spread the love of Travel Gluten Free podcast and share this episode with a friend

***Disclaimer: All content found on the Travel Gluten Free Website, including text, images, audio, or other formats were created for informational purposes only. Material contained on Travel Gluten Free website, podcast, and social media postings are not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your qualified healthcare provider with any questions you may have regarding a medical condition. Never disregard or delay seeking professional medical advice, Travel Gluten Free website, podcast, and guests present content solely for educational and entertainment purposes, and use of this information is at your own risk.***


Many years ago, while laying on a beach in Key West, I was celebrating “Happy Thursdays” with my friend Heather. I decided I was destined to start a travel blog! I regrettably didn’t start the travel blog while living in Key West, but I have lots of experience vacationing in Florida! My Dad and I also travel yearly to check out some of the best roller coasters in the country, so I write about those trips, as well as some of my hikes & backpacking trips across the country. My sister lives in Colorado, and my best friend lives in Washington State, so I feature some of my favorite things to do in those areas as well.

Entrepreneurship can be a lonely place! You can find tips, inspiration, and humor around being an entrepreneur here. Being a successful blogger also means having a successful social media strategy! I work as a social media consultant for my M-F. I offer some of her favorite social media and blogging tips on this site.


High Altitude Baking Tips

Colorado master bakers share how they keep their cookies and cakes in shape while dealing with high altitude.

Even the best home bakers and professionals have found that their favorite recipes don’t quite turn out the same here in Colorado. There’s a lot of careful chemistry involved in achieving the perfect pastry, especially at high altitudes.

“The low air pressure at higher altitudes brings the boiling point of water down, causing your cakes and quick breads to dry out more quickly if you follow the original recipe,” Ann Marie Trent, kitchen manager at Cake Crumbs Bakery & Café, explains. “This also interferes with the way the baked goods handle the sugar content and any chemical leavening agents, leaving your cookies and cakes dull and flat. While there is a set of ‘guidelines’ to follow, there will also be quite a bit of trial and error.”

If you’re an allergy-friendly kitchen, Nicole Kurland of Allergy Free Baking Company says that as long as your gluten-free blend contains a binder in it such as xanthan gum or guar gum, you can directly replace regular flour with a gluten-free blend.
Most recipes are written for lower altitudes, says Mark Hill, owner of Meraki Custom Cakes. Local bakers have fiddled with the formula and found these adjustments helpful.

Cake, muffins, cornbread, and quick breads

  • Add extra liquid: For every cup of liquid in the original recipe, there should be three additional tablespoons added. Try an extra egg yolk, heavy cream, full fat yogurt, other dairy, water, or oil.
  • Increase the temperature: Try this for cakes and cupcakes. It should help the structure set quicker. A good starting point is 25 degrees higher.
  • Decrease baking time: Offset higher temperatures with lower bake times to prevent over baking. Start with 10 to 15 minutes, but keep an eye on it!
  • Decrease sugar: Too much weakens the structure of a baked good. Start by reducing the amount by two tablespoons for every cup in the original recipe.
  • Decrease (chemical) leavening: If using baking powder, decrease by ¼ to ½ teaspoon in the original recipe. If using baking soda, decrease it by just a pinch.

Cookies

  • Add extra liquid: For every cup of liquid in the original recipe, there should be three additional tablespoons added. Try an extra egg yolk, heavy cream, full fat yogurt, other dairy, water, or oil.
  • Decrease sugar: Too much weakens the structure of a baked good. Start by reducing the amount by two tablespoons for every cup in the original recipe.
  • Decrease (chemical) leavening: If using baking powder, decrease by ¼ to ½ teaspoon in the original recipe. If using baking soda, decrease it by just a pinch.
  • Chill the dough: Try rolling the dough into balls or a log and chill in the refrigerator for a few hours before baking. This can slow the dough’s spread in the oven and create a pillow in the middle of your cookie.

Breads

  • Proof your proof time: When allowing bread dough to rise, keep an eye on it. Your proof time may decrease.

This article appeared in the May 2020 issue of Colorado Parent.

Anna Sutterer is the editorial assistant for Colorado Parent magazine.


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Our gluten-free recipes do not contain gluten, a protein found in many foods including wheat, rye, barley, oats, etc.

*The Hellmann’s product in these recipes is gluten free. Always check the label of all other ingredients you use to ensure they are gluten-free.

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Hot Spanish Paprika Pepper Sauce

Hot Spanish Paprika Pepper Sauce is the perfect sauce for whatever you drizzle it on. It is creamy, sweet, hot, and extremely versatile. You can serve it as a dip, a sauce or eat it straight from the jar, that’s how delicious it is. For a lunch served the other day, I mixed this [&hellip]


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Welcome to Gluten Free Palate! We create simple, easy-to-follow recipes that are always gluten-free, often dairy-free, and sometimes Paleo. We've got hundreds of recipes, resources, and travel articles showing you how you can enjoy gluten-free foods while living your best gluten-free life.


CannaPunch

This isn’t exactly an edible as much as it is a "drinkable." If you’re looking to experience drinking your high, try a glass of non-carbonated CannaPunch.

This is a favorite option for healthy travelers who want a refreshing drink instead of a snack or dessert. These punches are vegan and organic and come in refreshing flavors like watermelon. They're all-natural, gluten-free, soy-free and corn syrup free, too.
Bonus: CannaPunch also offers a Dutch Girl line, infused caramel waffles that are inspired by Dutch Stroopwafels. Try one with a cup of tea or coffee.


Gluten-Free Recipes

If you're looking for gluten-free recipes you've come to the right place. I've got over 300 recipes (and growing) that are simple to make.

You're going to love my Gluten-Free Vanilla Cupcakes and Gluten-Free Chocolate Cake. There's a reason they are considered best gluten-free recipes.

If you are looking for staple gluten-free recipes like Gluten-Free Pancakes, Gluten-Free Waffles, Gluten-Free Chicken Pot Pie, or Gluten-Free Bread - I've got you covered.

All of my recipes are gluten-free, most are dairy-free, and I've got a growing archive of Grain-Free and Paleo Recipes.

I hope you find something you love! If you do, please do me a favor and leave a comment on the recipe page letting me know what you thought.

I also have some great resources for you including a recipe for Gluten Free Flour and Self Rising Gluten Free Flour. The gluten free flour blend can be used in ALL of my recipes.

I aim to get back to questions within a few days at most, unless I'm on vacation. If you have any questions, please ask!


10 must-try, gluten-free recipes

If you’ve been to a restaurant, grocery store or bookshop lately, you can’t miss it: Gluten-free options are everywhere.

Even if you aren’t a gluten-free eater, you may have friends or family members who follow a gluten-free diet. Afraid to invite them over for dinner? Don’t be. Here are 10 recipes &mdash many developed exclusively for Denver Post readers &mdash to help you bolster your gluten-free arsenal at home.

Gluten-free recipes

1. Skillet Rosemary Chicken

Recipe from “Food Network Magazine: Great Easy Meals” (Hyperion). Mash your garlic into a paste as we did in this recipe to distribute it evenly. No one likes biting down on a chunk of raw garlic! Serves 4. Photo at right, by Antonis Achilleos, provided by Hyperion

Ingredients
3/4 pound small red-skinned potatoes, halved, or quartered if large
Kosher salt
2 sprigs rosemary, plus 1 tablespoon leaves
1 clove garlic, smashed
Pinch of red pepper flakes
Juice of 2 lemons (squeezed halves reserved)
2 tablespoons extra-virgin olive oil
4 skin-on, bone-in chicken breasts (6 to 8 ounces each)
10 ounces cremini mushrooms, halved

Directions
Preheat oven to 450. Cover the potatoes with cold water in a saucepan, and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes drain and set aside.

Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat. Heat a large cast-iron skillet over medium-high heat.

Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon. Add the rosemary sprigs and the squeezed lemon halves to the skillet transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes.

Per serving: calories 413 fat 23 g (saturated 5 g) cholesterol 87 mg sodium 1,055 mg carbohydrate 19 g fiber 2 g protein 32 g

2. Chocolate and Almond Cake

Recipe from “The Food of Spain,” by Claudia Roden (Ecco). Tested at Denver’s altitude. Makes 1 cake.

Ingredients

FOR THE CAKE
5 ounces bittersweet chocolate
3 tablespoons water
11 2/3 tablespoons (1 1/3sticks) unsalted butter, cut into pieces
4 large eggs, separated
1/2 cup superfine sugar
1 cup (4 ounces) ground almonds
1 teaspoon baking powder
1/4 cup rum

FOR THE CHOCOLATE TOPPING
2 ounces bittersweet chocolate
1/4 cup sugar
2 tablespoons unsalted butter

Directions
Preheat oven to 325 degrees.

Break up 5 ounces of chocolate and heat with the water in a double boiler or in a Pyrex bowl placed on top of a pan of gently boiling water until almost melted. Add the butter and let them both melt. Remove from heat.

With a fork, beat the egg yolks, sugar, ground almonds, baking powder and rum in a large bowl until well mixed. Add the melted chocolate and butter and mix well.

With an electric mixer, beat the egg whites in a large bowl until stiff peaks form. Fold them into the chocolate mixture.

Pour the batter into a greased and gluten-free rice-floured 9-inch springform cake pan, preferably nonstick. Bake for about 55 minutes, until firm. Let cool, then turn out the cake.

For the optional topping, melt 2 ounces chocolate with 2 tablespoons of water in a double boiler or a Pyrex bowl placed on top of a pan of gently boiling water. Add sugar and butter, let the butter melt, and mix well. Spread topping over the cooled cake.

Serve with heavy cream or whipped cream.

3. Honey and Spice Pork

From “Glorious One-Pot Meals” (Clarkson-Potter, 2009). Also available at Glorious- OnePotMeals.com.

Look for boneless center-cut pork loin, 1/2-inch thick. Or substitute a turkey tenderloin, a salmon fillet or even chicken for the pork. Serves 4.

Ingredients
Olive or canola oil spray
1 to 1 1/2pounds pork tenderloin
Sea salt and ground black pepper
1/2 cup honey
6 tablespoons Dijon or Cajun-style mustard
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves
12 to 16 small new potatoes, scrubbed
4 large carrots, sliced in coins, or 10-14 baby carrots
30 to 40 green beans (about 1 pound), trimmed, or 4 cups frozen

Directions
Preheat the oven to 450 degrees.

Spray the inside of a 4-5 -quart cast iron Dutch oven and lid with oil. Put the pork in the pot and lightly season with salt and pepper.

In a small bowl, mix together the honey, mustard, ginger, cinnamon and cloves and pour over the pork.

Slice the potatoes in half and add to the pot, then scatter the carrots and green beans over the potatoes.

Cover and bake for 53 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.

4. Cherry Peach Crumble

This crumble, made with fresh Colorado peaches and cherries, is ideal for a summer evening. Even better: leftovers at breakfast.

Ingredients

FRUIT
4 cups peaches, pitted and sliced
2 cups cherries, pitted and halved
2 tablespoons lemon juice
2 tablespoons agave nectar
3 tablespoons arrowroot powder

TOPPING
1 1/2 cups almonds
1/4 teaspoon salt
1/2 teaspoon cinnamon
2 tablespoons (vegan) shortening
1/4 cup agave nectar

Directions
Preheat oven to 350 degrees. Place peaches and cherries in a large bowl and sprinkle with lemon juice and agave. Toss fruit mixture with arrowroot powder to distribute evenly. Place fruit mixture in an 8-by-8-inch Pyrex dish and set aside.

Pulse almonds in a food processor until they’re texture of coarse sand. Pulse in salt, cinnamon, shortening and agave &mdash topping will form a bit of a ball and stick to the sides. Pinch bits of topping over fruit mixture to distribute evenly.

Cover dish with aluminum foil and bake for 45-55 minutes, or until juices are bubbling, then bake uncovered until topping is brown, about 5-10 minutes. Cool 15-20 minutes, then serve.

5. Gazpacho

Recipe adapted from Olav Peterson of Bittersweet restaurant in Denver. (500 E. Alameda Ave., 303-942-0320, bittersweetdenver.com).

Ingredients

LIME-CHILE VINAIGRETTE
1/2 cup fresh lime juice
1 tablespoon honey
1 teaspoon crushed red pepper
2 cloves of garlic
1 small shallot
2 cups of olive oil

TOMATO MELON PUREE
3 heirloom tomatoes, diced
1 red pepper, diced
1 shallot, diced
3 cloves of garlic, chopped
1/2 English cucumber, seeds removed, diced
1 quart (4 cups) watermelon, diced, seeds removed
1 jalapeño pepper, chopped

TO PLATE
2 avocados, halved, pitted and peeled
1 cucumber, julienned
1 red pepper, julienned
Cilantro leaves for garnish
Lemon olive oil

Directions
Make vinaigrette: Combine all the ingredients except oil in blender blend till smooth. Slowly drizzle in olive oil, blending until emulsified.

Make the tomato puree: In a large skillet, saute tomatoes, peppers, shallot and garlic together until the tomatoes start to release their water. Cool slightly. Add these ingredients to blender with the cucumber, watermelon and jalapeño. Blend till smooth. Cool in refrigerator until ready to serve.

To assemble the dish: In a mixing bowl, toss cucumber and pepper with lime-chile vinaigrette. (You will have leftover vinaigrette.) Fill each avocado half with the julienned cucumber and pepper. Pour watermelon-tomato puree into bowl, then place filled avocado in center and garnish with cilantro and a drizzle of lemon olive oil.

6. Kung Pao Chicken

Reprinted with permission from “The Gluten-Free Asian Kitchen,” by Laura B. Russell (Celestial Arts, an imprint of Ten Speed Press and the Crown Publishing Group). Serves 4.

Ingredients
1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2-inch dice
4 tablespoons gluten-free soy sauce or tamari, divided
1 tablespoon sake or dry sherry
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons warm water
1 tablespoon sugar
2 1/2 tablespoons unseasoned rice vinegar
2 1/2 teaspoons toasted sesame oil
3 tablespoons vegetable oil, divided
1 tablespoon cornstarch
1 tablespoon minced fresh ginger
8 cloves garlic, minced
6 green onions, white and green parts, sliced
1/2 teaspoon red pepper flakes
1/2 cup coarsely chopped roasted peanuts or cashews
Steamed rice, for serving (optional)

Directions
In a medium bowl, stir together the chicken, 1 tablespoon of the soy sauce, the sake, salt and pepper. Set aside until ready to use.

In a small bowl, stir together the warm water and sugar until the sugar dissolves. Add the rice vinegar, sesame oil and the remaining 3 tablespoons soy sauce.

In a large frying pan or a wok, heat 1 tablespoon of the vegetable oil over medium-high heat. Add half the chicken to the pan and cook, stirring occasionally until lightly browned but not all the way cooked through, about 2 minutes. Transfer the chicken to a large bowl. Repeat with the remaining chicken and 1 tablespoon of the oil. Add the cornstarch to the chicken. Toss to combine. Heat the remaining 1 tablespoon oil over medium-high heat. Add the ginger, garlic, green onions and red pepper flakes and cook, stirring, for 1 minute. Add the chicken back to the pan and stir to coat. Stir in the soy sauce mixture and bring to a simmer. Cook until the sauce coats the chicken and everything is heated through, about 2 minutes longer. Stir in the peanuts serve hot with steamed rice.

7. Amaranth Ravioli with Rosemary Pancetta Pomodoro Sauce

Recipe from Elise Wiggins of Panzano restauraunt. Wiggins created this recipe exclusively for Denver Post readers. Panzano has several creative gluten-free items on the menu. (909 17th St., 303-296-3525, panzano-denver.com). Find amaranth flour and tapioca flour at specialty markets. Serves 4.

Ingredients

FOR THE PASTA
1 cup amaranth flour
1/4 cup tapioca flour
1 egg
1 tablespoon vegetable or walnut oil, optional
1-2 tablespoons water, if and as needed

FOR THE STUFFING
1/2 cup mascarpone cheese
1/2 cup ricotta
2 tablespoons Parmesan cheese
1 teaspoon chopped thyme

FOR THE SAUCE
1 tablespoon olive oil
1 teaspoon rosemary, chopped fine
1 tablespoon pancetta, diced small
1 cup tomato sauce, pureed
1 teaspoon sea salt

Directions
Make ravioli: Combine all pasta ingredients in a mixer with paddle attachment until dough starts to pull away from the sides. Roll out using more tapioca flour.

Roll into pasta sheets. Brush with egg wash. Place mounds of cheese stuffing 2 inches apart from each other. Top with another sheet of pasta. Press down to remove air around the stuffing. Cut by using a shaped pasta cutter or ravioli tool. Set aside.

Make sauce: Heat oil and rosemary together until fragrant. Throw in pancetta and sweat on low temp for 2 minutes. Do not overcook. Add tomato sauce. Heat and then set aside.

Meanwhile, heat water to a boil with a little oil. Cook ravioli until al dente, about 6-7 minutes. Toss with sauce.

8. Gluten-Free Stuffed Poblanos

This recipe is originally from Luis Galvez’s family, natives of the state of Durango, Mexico. (Galvez is the chef at Blue Bonnet restaurant: 457 S. Broadway, 303-778-0147, bluebonnetrestaurant.com.) This entire recipe can be sourced from Colorado products, and using Olathe corn really makes it sweet. Serves 6.

Ingredients
8 green poblano peppers
1 red bell pepper
1 large yellow onion
2 cups sour cream
2 cups sweet corn kernels, steamed or sauteed
1 cup shredded cheddar cheese
1 teaspoon black pepper
2 teaspoons kosher salt
1 tablespoon olive oil
Cooked beef, chicken or fish, if desired

Directions
Roast the poblanos and red bell pepper in the oven directly on the rack at 350 degrees for about 10 minutes, until the skins on the vegetables turn black. This can also be done over an open flame, such as on a grill.

Wear gloves with this step to avoid getting any spice into your eyes: Remove the charred skins of the vegetables, rubbing to enhance the flavors. Make one lengthwise cut into all the poblano peppers, and remove the vein with all the seeds, along with the stem and the top.

Place 6 of the poblanos on a baking sheet with their slits facing on the side for easy stuffing. Cut the remaining 2 poblanos and 1 red bell pepper into thin strips.

Cut the onion into strips and saute in a medium-sized pot with olive oil until translucent. Add the poblano and red bell pepper strips along with the 2 cups cooked corn, 2 cups sour cream, 1 teaspoon salt, 2 teaspoons black pepper and cook on stove in pot for 8 to 10 minutes.

Remove mixture from heat and stuff into the slits of the poblano peppers. Add beef, chicken or fish, if desired, to the stuffing. Luis adds, “If it doesn’t look messy, it’s not good! The messier the better!”

Layer the poblanos with a few sprinkles of cheese on each one and pop back in the oven at 350 degrees until the cheese on top melts. Garnish with more sour cream if desired.

9. Halibut With Stewed Heirloom Tomatoes, Capers and Kalamata Olive Pesto

Recipe created by chef Christopher Cina exclusively for Denver Post readers. Cina cooks at Hideaway Steakhouse (2345 W. 112th Ave., Westminster, 303-404-9939, hideawaysteakhouse .com) Serves 2.

Ingredients

FOR THE STEWED TOMATOES
1/2 ounce (a good glug) olive oil
1 teaspoon garlic, minced
2 heirloom tomatoes
2 tablespoons capers
2 tablespoons water
Kosher salt
1 tablespoon basil, chopped

KALAMATA OLIVE PESTO
1 cup Kalamata olives
1 cup fresh basil (about 1 1/2ounces)
1 cup shredded Parmesan cheese (about 4 ounces)
1/2 cup slivered almonds (about 2 1/2 ounces)
1/4 cup garlic cloves (6-8 cloves)
1/2 cup olive oil
Kosher salt

TO SERVE
2 pieces of halibut (about 6 ounces each) or other fish of your choice
A little olive oil

Directions
Make the stewed tomatoes: Heat a small sauce pot over low heat. Add the oil and garlic sweat the garlic for 30 seconds. Add the tomatoes, capers, water and a pinch of kosher salt. Cover tightly and simmer over low heat for 10-12 minutes. Once the tomatoes begin to release their juices, add the basil, stir well and remove from heat. Leave covered until you’re ready to serve.

Make the pesto: Place the olives in a small sauce pot and cover with water. Bring to a boil and remove from heat, allow the olives to steep until they come to room temperature.

In a food processor, combine the basil, Parmesan, almonds, cooled olives and garlic, and puree till smooth. Slowly add the oil in a slow stream until emuslified. Adjust seasoning with salt as needed.

To serve: Sear, grill or poach two 6-ounce pieces of halibut or other fish, depending upon your own preference. I prefer to sear the halibut in a hot pan with a little oil, then finish the halibut in a 350 degree oven until it reaches desired doneness.

Place the fish on top of the tomato sauce and garnish with a spoonful of the pesto.

10. Summery Pasta Salad

A cool summer pasta salad is not only delightfully colorful, but it is extremely versatile. You can vary the vegetables based on what’s available in the market or your family’s preferences: perhaps cherry tomatoes instead of red bell pepper edamame instead of snow peas, or zucchini instead of broccoli. The chicken can be replaced with cooked shrimp or cubes of leftover steak from last night’s barbecue. Or, for the vegetarians in your family, omit the meat and substitute cooked kidney beans or red beans. You can find Tinkyada gluten-free pasta at many area grocery stores. Serves 4.

Ingredients

FOR THE SALAD
4 cups cooked gluten-free penne pasta by Tinkyada, well-drained
1 cup fresh snow peas, blanched and halved diagonally
1 cup small broccoli flowerets, blanched
1 small red bell pepper, diced
1/4 cup small pitted Kalamata olives, halved
1/4 cup pine nuts, toasted
1/4 cup chopped fresh basil, plus extra leaves for garnish
2 cooked boneless, skinless chicken breasts, cut in 1-inch cubes

FOR THE DRESSING
1/4 cup red-wine vinegar
1/4 cup fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon white pepper
1 small garlic clove, minced
1/3 cup extra-virgin olive oil
Salt and pepper, to taste
Dusting of Parmesan cheese (or soy Parmesan by Galaxy), for garnish

Directions
In a medium-large serving bowl, toss together the cooked pasta, snow peas, broccoli, red bell pepper, olives, nuts, basil and chicken.

In a blender, process the red-wine vinegar, lemon juice, mustard, basil, salt, pepper and garlic until blended. With the motor running, slowly add the olive oil and process until the dressing thickens.

Pour as much of the dressing over the salad as you like and toss well. Chill for two hours. Let stand at room temperature for 20 minutes. Serve, garnished with a dusting of Parmesan and fresh basil leaves.

The fifth annual “Incredible Edible Gluten-Free Food Fair”

This event is from 10 a.m. to 4 p.m. Sunday in Expo Hall II at the Denver Merchandise Mart, 451 E. 58th Ave. Dozens of local and national vendors and gluten-free experts will be on hand, doling out samples and helping folks with gluten-free strategies. Last year’s event was a huge success this year’s promises to be even bigger. Visit denverceliacs.org for more information.

Gluten-free facts and figures

What is celiac disease?

Celiac disease, or gluten allergy, is an autoimmune digestive disorder that renders sufferers incapable of digesting gluten, a protein found in wheat, rye and barley. Symptoms can include digestive distress, headaches and joint pain.

How many people have it?

The latest figure from the National Digestive Diseases Information Clearinghouse puts the number of people with celiac disease at 1 in 133 people. The National Institutes of Health suggests a slightly higher percentage, about 1 in 100. Many independent experts believe the number of people with gluten sensitivities (not outright allergies) may be as high as 10 percent.

Isn’t there a pill for that?

According to the National Foundation for Celiac Awareness, there is no pharmaceutical treatment for celiac disease. The only treatment is a gluten-free diet, one free of wheat, rye and barley.

Aren’t gluten-free products hard to find?

It’s becoming less and less difficult to find gluten-free food, both at the store and in restaurants. According to Food Business News, the gluten-free category is now a multibillion-dollar industry, with an annual growth rate of about 30 percent. In 2010, the market was about $2.6 billion by 2015, it will exceed $5 billion. More than 50 percent of the gluten-free market is in the United States.

How do I know for sure if a product is gluten-free?

Gluten-free labels are not currently subjected to FDA standards. Consumers must rely on manufacturers to define whether a product is truly gluten-free.


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