Tag: gluten-free

More on Recipe Management

Last week, I discussed Plan to Eat, a website I am using for recipe management, meal planning, and a shopping guide. This week, I wanted to explore a few other options that friends on Twitter use to manage their food lives.

Ultimately, the system you use depends on your own lifestyle. I collect recipes and cook a lot, so having a system that manages both the aggregation of recipes and meal planning is essential. Another key feature for me is the ability to get pretty granular with cuisines and key ingredients. Continue reading “More on Recipe Management”

Menu Planning and Recipe Saving Using Plan to Eat

Though I like to pretend otherwise, my recipe management techniques are a disaster. I have the best of intentions, but I tend to leave the organization part of management until “later.” If only I had a clone to handle all the things that fall into that particular life category.

For various reasons, including my decision to get serious about my diet, I’ve been working on getting all the recipes I have stashed in various places under control. These include: pages ripped out of magazines, various and sundry recipes bookmarked over the decades via different browsers, recipes pinned and clipped into various programs. Continue reading “Menu Planning and Recipe Saving Using Plan to Eat”

Sorta, Kinda, Non-Committed Gluten Free

Recently, two friends have been told by their doctors that they should try a gluten-free diet to see if it helps alleviate certain health issues they’re facing. One has cheerfully embraced this challenge. The other is treating it like a chore.

Based on what they’re saying, it’s clear who will be more successful (and the one who has embraced a GF life is feeling so much better!). Continue reading “Sorta, Kinda, Non-Committed Gluten Free”

Using Rotisserie Chicken for Fast Gluten-Free Meals

Yesterday, I did a half marathon, leading to the inevitable questions about my sanity. These remain unanswered. Still, I finished with my best time ever. Sure, it was a mere thirty seconds faster than my previous best time ever, but it’s the little victories, right? After the race, I gorged on french fries and a burger (sans bun, but I was all about the meat anyway). Today…

My muscles are a bit tired, my left hip is suggesting a trip to the spa, and my mind is saying it’s time to resume healthy eating. Last week’s carbo loading may have started a bit early, if you know what I mean. Continue reading “Using Rotisserie Chicken for Fast Gluten-Free Meals”

Variations on Gluten-Free Fried Rice

In my city, the only restaurant that offers gluten-free fried rice is P.F. Chang’s, and I order it every time I eat there. Unfortunately, I cannot always count on this when the craving hits, and, you know, making fried rice is the work of minutes if you have cold, leftover rice in your fridge.

And that is the key: cold, leftover rice, or “overnight rice”, a description I read that charms me to this day. Warm rice is too wet to fry up properly. Leftover rice, after a night or so in the refrigerator, is drier. It hits the wok with a sizzle and fries perfectly. Continue reading “Variations on Gluten-Free Fried Rice”

Gluten-Free Product Review: Mission Soft Taco Tortillas

I’m just going to say it up front: I have found the gold standard for gluten-free flour tortillas. They are soft, they wrap around food without a problem, they smell amazing when you heat them, and, yes, they last for over a week on the counter (sealed up tightly in their original packaging). For a GF product, this is an amazing feat!

(Before you get much further, I don’t see this product listed on Mission’s website. I’m hoping it’s just due to slow updates, but here’s a link to their contact page so you can encourage their efforts to make more products gluten free.) Continue reading “Gluten-Free Product Review: Mission Soft Taco Tortillas”

Filipino Garlic Fried Rice with Vinegar Sauce (Sinangag-Style)

First off, this is not an authentic Sinangag. When I discovered this fried rice dish, I also discovered that every household in the Philippines has its own spin on the traditional breakfast dish. Some use garlic and rice only. Some add soy sauce.

Many serve the vinegar sauce on the side only. As I played with variations on the recipe, I felt the rice needed a bit liquid while stir frying. I hit upon this approach after misreading a recipe in Saveur (http://www.saveur.com/article/recipes/filipino-garlic-fried-rice-with-vinegar-sauce-sinangag). Adding the sauce to the stir fried rice mellows the vinegar and garlic a bit, while incorporating heat from the red chile flakes.

If you prefer, omit the sauce while stir frying. You’ll still need a good amount of garlic, remembering to reserve some for a crunch topping. It will be delicious either way.