For all you fish lovers and Lenten season Friday fish eaters, you have to try Starfish GF products! In St. Louis we buy them from Dierbergs (Eager Rd. Location – I don’t know if all stores carry these products or not). They have battered Cod, battered Halibut and battered Haddock – which is our favorite. The coating on the fish is really super good!
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I’ve tried a number of frozen pizzas – and crusts for making my own. So far I like Against The Grain’s Nut Free Pesto pizza the best. We like it just the way it is, but have also added our own toppings. The crust is thin and dense, but I really like the flavor and I’m able to get the bottom crisp. Check it out!
This is the simplest and most delicious appetizer you could possibly make. Well… maybe not, but I still kinda think so. I love this dish so much I have to stop myself from making a meal out of it. At first I couldn’t figure out how to make it gluten free because I didn’t have a go-to French bread, but now I know about Against the Grain. I’m sure there are other acceptable GF French breads and I know I’ve come across tons of recipes for making your own, but life right now doesn’t really lend itself to baking bread. I’m hoping for some expanded Against the Grain distribution here soon so I don’t have to drive quite so far to get it. Anyhow, on to the goods. I haven’t really included quantities, because it really just depends on the size of the crowd and loaves of bread can vary in size etc. Use your judgement. You could go for a big long baguette of bread and cut it into 8-12 pieces and one regular jar of roasted red peppers and one regular size feta will be enough.
French Bread – GF if you need it, regular otherwise
Extra Virgin Olive Oil
1-2 Toes of Fresh Garlic
Roasted Red Peppers – you can make your own or use jarred
Slice the bread on the diagonal along the loaf, then take each section and cut it in half sandwich style (top from bottom). Heat up your grill, grill pan, nonstick fry pan, or panini maker. Put some (like a tablespoon) of olive oil in your pan or on to a plate and dip your bread pieces (if you’re grilling or using the panini maker). Grill//fry the oiled side of the bread. Peel your toe of garlic and cut off a bit at the end. Then rub the cut portion of the garlic gently over the grilled part of the bread. Put your bread on a beautiful plate and put your roasted red peppers and feta in equally lovely dishes and serve.
Ina Garten of The Barefoot Contessa pretty much drives my kitchen with her recipes. If I didn’t get the recipe from my mom or mother-in-law, I most likely got the recipe from Ina. Today is the season opener for college football (at least in our house where allegiances lie with Mizzou and Notre Dame). For the occasion, I’ve made Ina’s Pan-Fried Onion Dip. Not only is this dip incredibly tasty, but it’s gluten free which isn’t the case for the popular onion dip available in the grocery store. I’ve made this dip for potlucks and parties and have always received rave reviews. Ina says to serve it at room temperature which I always do for the first serving, but it does keep in the refrigerator nicely. I highly recommend all of the Barefoot Contessa Cookbooks for any level of cooking expertise – even none at all. They make great bridal shower gifts. For this recipe you can head on over to the Food Network site. Check out my pictures which illustrate the process. Also, be sure to pair this dip with some wonderful chips. In Saint Louis, potato chips from the Billy Goat Chip Company reign supreme and complement this dip nicely.
I’ve been gluten-free for 2.5 years now and I’ve liked chocolate chip cookies for maybe 8 months, because 8 months ago I had a cookie from Andrea’s Gluten Free. I find it funny that I never in almost 30 years cared much for chocolate chip cookies and now have acquired a taste for them. Most people acquire a taste for things like mushrooms. For me? It’s chocolate chips. I’m convinced though that the reason I love Andrea’s chocolate chip cookie is that it tastes so much like the real thing. I adore that there isn’t anything gluten-free-tasting about it, because it seems like I’m eating a normal baked good. My husband checked their site on the chance that they might make a cookie cake and much to our pleasure they certainly do.
We ordered 3 days in advance as instructed by their site. When we picked it up on Saturday it was in their freezer. We took it home and stored it in our freezer until Sunday afternoon. Our family enjoyed the cookie on Sunday night and what was left went back into the freezer. We had another portion a couple of nights later and I might finish the rest tonight! It’s soft and delicious – just make sure you have a glass of milk on hand.
A word about Andrea’s – they do have a wonderful site and very helpful staff. You can purchase items from their site for shipping – though some items won’t ship. If you’re in Saint Louis, I strongly suggest you head out to west county and check them out on one of their sampling Saturdays. As I mentioned, the staff there are wonderful and very helpful – especially for the newly gluten free.