Grilling Marinade

I use this marinade for beef, chicken and vegetable shish kabobs.

I also like it for pasta salad!

Ingredients:

½ Cup extra virgin olive oil

¼ Cup Bragg Liquid Aminos

2 Tbls. agave nectar

1 Tbl. garlic flakes

½ tsp. granulated garlic

2 Tbls. parsley

Cracked black pepper Directions:

1. Combine all the ingredients and mix well.

2. Marinate your grilling vegetables and meat for at least 1 hour.

Grilled or Broiled Salmon

I always have frozen salmon on hand for a quick, healthy meal. 
You may use either fresh or frozen.

You'll need:

Fresh or frozen salmon (Frozen salmon comes in small individually wrapped portions OR large segmented pieces.)

Sea salt to taste

Chili powder to taste (no MSG)

Garlic granules to taste (optional)

Dried dill weed, about ¼ tsp. per serving

Butter OR non-dairy margarine (several Tbls.)

If using frozen salmon, thaw in refrigerator overnight OR poach salmon portions in boiling water for approximately 7 minutes just before grilling or broiling. Remove and drain.

Lightly grease a piece of foil using ½ Tbl. butter OR non-dairy margarine. Fold in edges of foil to form a makeshift baking tray. Tray will be about 10x12. Place fresh, thawed, or poached salmon on foil tray.

Sprinkle salmon with sea salt, chili powder, and garlic granules. Gently press seasonings into salmon with a butter knife. Sprinkle with dried dill weed.

Place tray with salmon on grill or under broiler on low, for approximately 5-7 minutes, if poached. If using fresh OR thawed salmon, adjust broiling or grilling time to approximately 12 minutes.

When salmon is done, place ¼ tsp. butter OR non-dairy margarine on each portion and spread with a butter knife.

It melts great this way. Fold foil around salmon sealing in heat and juices. Place foil pack in oven OR grill with heat off until ready to serve. Enjoy with Jasmine rice, parsley potatoes or steamed veggies.

Greek Salad

 

For the Dressing:

½ Cup extra virgin olive oil (cold pressed)

3 Tbls. lemon juice

1 Tbl. dry oregano

1 Tbl. garlic flakes or 1 minced garlic clove (raw garlic is very strong)

Cracked black pepper

1. In a small canning jar or any resealable glass jar, combine all the ingredients and stir with a fork until the olive oil and lemon juice are incorporated. Seal the jar and refrigerate until needed.

2. It's good to let the flavors marinate together for several hours. It can be kept in the refrigerator for up to a week.

3. Before using it be sure to let it sit out of refrigeration for about 10 minutes then shake or stir before drizzling over the salad.


For the Salad:
Fresh salad greens ripped into bite sized pieces (romaine, escarole, red leaf, Swiss chard or your favorite greens.)

1 small red onion, sliced thin or fresh green onions

1 fresh tomato, sliced in wedges or whole grape tomatoes

1 cucumber, sliced thin (we prefer English cucumbers because they are virtually seedless and the skins aren't as tough.)

Feta cheese, crumbled (optional if avoiding dairy)

Several Kalamata olives

Assembling it all:
1. In a salad serving dish or bowl toss all your salad greens together.

2. Place the onion, tomato and cucumbers over top of the greens.

3. Drizzle Greek dressing all over then add the feta and olives.



This salad is excellent even if you don't have the cheese. We also rarely have olives on hand.

So don't fret if you're missing an element or two, it's still very enjoyable

Granny's Potato Salad

This was our grandmother's signature recipe for potato salad.

Our mother has since revised the recipe and now uses umeboshi vinegar in place of apple cider vinegar, but that is just personal preference.

See which one you like best!

For the Salad:

10-12 whole unpeeled potatoes
8 eggs, hard boiled
2 ribs of celery, with tops
3 scallions
2 Tab. dried parsley or a handful of fresh, chopped

1. Boil the potatoes for 20 to 30 minutes, until fork tender. Chill, then peel and cube in bite sized pieces.

2. Slice the hard boiled eggs with an egg slicer.

3. Chop the celery and scallions in small pieces.

4. Combine everything in a large bowl and pour the dressing (see below) over top.

5. Toss together with the parsley until all the potatoes are well coated.

6. Refrigerate for at least 1 hour to let the flavors marinate.

For the Dressing:

3 Tab. organic cane sugar
1 Tab. salt
2 Tab. corn starch
1 Tab. umeboshi plum vinegar or 2 Tab. apple cider vinegar
3 Tab. lemon juice
1 ½ cups boiling water
2 Tab. butter or soy margarine
2 eggs

1. In a sauce pan combine the dry ingredients then whisk in the vinegar and lemon juice.

2. Add the boiling water and butter or margarine, stir and bring to a boil over medium heat.

3. Cook for 1 to 2 minutes stirring with a whisk to keep it from sticking.

4. Beat eggs in a medium sized bowl.

5. Slowly pour the hot mixture into the eggs whisking constantly to keep the eggs from coddling.

6. Pour the mixture back into the sauce pan and return to medium heat, cook for 1 more minute, stirring constantly.

Going Gluten-free

Gluten is a protein found in wheat, spelt, oats, rye, and other grains.

It's this protein that makes baked goods rise and adds lightness to their texture.

However, many people have gluten sensitivities which range from mild intolerances to severe allergies.

Often, when a person has a gluten intolerance, other food intolerances may be present.  For this reason, all of our gluten-free recipes are also converted to dairy-free.  (Dairy products, such as milk and butter, may be substituted for dairy-free in all of our recipes.)

Typically at home, because of my own gluten and dairy intolerances, I cook this way for myself.  It makes it that much easier to have the recipe already adapted to my needs.

Also, it's a good idea when cooking for someone with a food restriction, to find out ahead of time exactly what they can and can't eat.  Then double check your recipe's ingredient list for any culprit foods.

You'll want to avoid cross- contamination of foods.  It sounds simple, but always wash hands thoroughly between handling potentially allergenic foods and the "allergy dish"  you are preparing.  Even touching the fridge handle after handling nuts or cheese can leave a trail of "toxins" for a person with severe allergies to such foods.

Remember, you can't make pie crust with wheat flour and then use the same rolling pin for gluten-free pie crust. Make sure cooking implements such as food processor blades and vegetable graters are cleaned thoroughly between use, so as not to get cheese from your pizza into your dairy-free carrot cake.  After a while this becomes second nature.

We hope you have fun with our gluten-free dishes! They are all marked with the "GF" code, or just labeled "Gluten-Free." 

-JBW