Anyway, I will need to write an intro-to-eating-gluten-free post at some point! But in the meantime I thought people might like some recipes?
Today's lunch was curry chicken salad on GF bread. The bread is from a mix - Bob's Red Mill GF Whole Grain Bread. Bob's Red Mill is highly recommended; not all of their products are GF, so make sure you double-check labels! This is a good hearty brown bread, bit like pumpernickel, bit like rye, with a hefty scattering of seeds. sindrian and I love it, but it's not Adam's favorite thing - too many seeds - and Elayna prefers plain honey wheat. I have yet to find a thing I feel this bread does not go with. I particularly loved it laden with sauteed sausage, onion, summer squash, and zucchini, thanks to sindrian.
Curry chicken salad:
Start with a rotisserie chicken. (Make sure it's gluten-free.) Hand-shred anywhere from 1-2 breasts' worth of meat. Into the same bowl, put in two generous glops of soy-free mayonnaise, and one really large glop of Dijon mustard. (Adam glops with an extremely overfull tablespoon that may be up to 3 tbsp technically. Glop to taste.) Chop 1/3-1/2 of a green apple and throw that in, with however many raisins you like, if you like raisins. Put in a lot of Madras curry powder. Again, to taste. Stir vigorously. Taste and add more whatever as needed. Adam says "Don't make it a squelchy thing. Just enough to lubricate." Eat it. Refrigerate what you don't eat.
And tonight is Adam's mushroom risotto!
Saute a package of sliced mushrooms and set them aside. In a large pan, melt 2 tbsp of butter with 2 tbsp of olive oil. At the same time, on another burner, bring 6 cups of chicken broth to a boil. (Make sure your broth is GF! We use Progresso, which is.) While the broth is heating up, saute a cup of arborio rice in the butter/oil mixture; after about 2 minutes of that, ideally the broth will be boiling. Once the rice has been reasonably well-cooked, take a ladle full of the broth and put it in with the rice. Stir it around. As the broth gets absorbed add more, one ladle at a time - don't add all at once, let the rice absorb a bit at a time. Keep doing that till all your broth is gone, mostly absorbed by the rice, which should now be nice and fluffy. Turn off the heat and let it sit for a little over 5 minutes, then stir in 2 tbsp of butter and the mushrooms.
The word ladle is funny.
Obviously, this is not weight loss food; this house runs on butter and olive oil. Twice now I've gotten sick and had a catastrophic weight loss abrupt and severe enough to cause half my hair to fall out, so I'm a bit paranoid about weight loss. I'm actually quite happy with the weight I am now because I like the way I look, it's a healthy weight, and yet I still have some padding, some insurance Just In Case; if I get sick and start losing weight again, I have some leeway before we have to start freaking out. This is a paranoia borne of mandatory biweekly weigh-ins and the doctor wondering if this is the week we need to think about the feeding tube. (I got within 5 pounds of that.) That was years ago, but my most recent weight drop was in 2009, so the fear is not in the distant past.
Related: I will have chocolate ice cream for dessert. Many ice creams are gluten-free, yay!
So yes. Some "recipes" you get from me will likely not be nonfattening, but they will be right tasty and gluten-free.
READ YOUR LABELS!
Potential sources of hidden gluten here:
Rotisserie chicken - some have gluten, some don't.
Curry powder - many spice companies use wheat flour as an anti-caking agent. Google your spices, y'all. McCormick is all GF, so that's what Adam and I buy by default.
Remember, if it doesn't say gluten-free on the package, look at the manufacturer's website. Or call them. If you can't find a definitive answer, don't use that brand. Assume that a prepackaged product has gluten unless told otherwise; wheat is, after all, considered a "natural flavoring" and doesn't have to be disclosed under a certain threshold.