Kristine Kidd - Fresh Gluten-Free Food
 
 
 
 
 

November 2012 Archives

White Bean, Butternut Squash, and Kale Soup

 

white.bean,kale.soup.JPGAfter cooking a feast for Thanksgiving, I couldn’t believe I needed to shop for food on Monday, but we were running out of a few staples. As I went through the store, gathering soy milk, yogurt, and Bob’s Red Mill Gluten-Free Mighty Hot Cereal, I found myself drawn to the produce section, and I added a couple of bright red bell peppers, a sweet butternut squash, and some curly black kale to my cart before heading home.
 
I was craving vegetables, and relief from the rich holiday fare. As soon as I unloaded the groceries, I poured a little olive oil into a large pot and set it over medium heat, cut a big onion and one of the bell peppers into ½-inch cubes (faster than finely chopping), and got a cauldron of fragrant soup started. 

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Cranberry Relish with Orange, Lime, and Mint

cranberry.relish.JPGBrightly colored and tangy, this relish will offer a refreshing counterpoint to the turkey and gravy at our Thanksgiving dinner. I always serve a sweet cooked cranberry sauce, and I will also be making my Cranberry Sauce with Grapefruit, Honey, and Ginger. However, with this new recipe I am thinking ahead to the turkey leftovers. 

Before I adopted a gluten-free diet, I happily devoured turkey sandwiches for several days after the feast. This year, I intend to replace the sandwiches with tacos, and I figure this relish will stand in for salsa. My plan is to fill lightly toasted corn tortillas with avocado, leftover turkey either warmed in gravy or sautéed in olive oil, spoonfuls of this slightly spicy condiment, and a heap of sliced romaine hearts.

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Cornbread Stuffing (gluten free) with Andouille,
Red Bell Peppers, and Pecans

cornbread.andouille.stuffing.JPGStuffing was never my favorite dish at Thanksgiving, but it just might be this year. I created the recipe here yesterday, for this blog and for our second gluten-free Thanksgiving, and Steve and I can’t stop eating it. We enjoyed it for lunch and dinner Saturday, and then again for breakfast this morning. 

The stuffing starts with my herbed cornbread, and is loaded with smoky chicken Andouille sausage, bright red bell peppers, and spiced pecans. It has lots of celery too, and for me, that unassuming ingredient is always key to a great stuffing because its fresh flavor and crunchiness balance the richness of the bread and sausage.

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Red Bell Peppers, and Pecans
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Herbed Cornbread (gluten free)

GF.cornbread.JPGOne cold, fall evening a white bean and kale soup was simmering on the stove, and I began to crave a good bread to go along with it. I decided to bake my first gluten-free loaf, using my favorite cornbread recipe as a template. Twenty minutes later, the aroma of homemade bread baking in the oven filled the kitchen, and in 10 minutes more we cut into the warm creation. It was so tender and satisfying; I have been making it ever since.

This whole grain, ever-so-slightly sweet loaf has become an essential item at my table. We enjoy it for breakfast with eggs, or with almond butter, peanut butter, or pure butter. It rounds out dinners featuring soups, stews, chili, and salads. It also makes a great snack, with or without almond butter or peanut butter, accompanied by crisp apple wedges.

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Apple Crisp (Gluten Free) with Crystallized Ginger

apple.crisp.JPGThe restaurant in Vermont where I started my cooking career was famous for their apple crisp- fragrant with cinnamon, and boasting a delightfully crunchy walnut and brown sugar topping. Each fall, as soon as the Santa Anna winds subside here in Los Angeles and brisk weather arrives, I think about my autumns in New England and want to cuddle up with a warm bowl of fruit crisp, with vanilla ice cream melting into the tangy filling.

Today it finally cooled down enough to get enthused about planning our Thanksgiving menu, and I want to serve an apple crisp for dessert.

This will be my second gluten-free Thanksgiving. Last year my sister-in-law brought her signature fall offering- a big bowl of pomegranate arils and blackberries, topped with lightly sweetened whipped cream. We will enjoy that again this year, but I am prepared to bake a gluten-free dessert to add to the feast.

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Simple, Fresh, Gluten-Free Food
A New Approach to Eating

wedding-dinner.JPGIt’s been a long time since you have heard from me because I have been busy making a change in my eating style and then writing a cookbook about my new approach to food.

I had celiac disease as a baby, and not long ago debilitating symptoms followed by considerable investigation revealed that my gluten intolerance had resurfaced.

Good food has always been central to my life, and that love led me to a career as food editor at one of the top epicurean magazines in the country. For over 20 years, I directed the food at Bon Appetit, delivering great recipes to the over 7 million readers. But, my meals immediately had to be free of all wheat, rye, and barley. Even with this new limitation, I was determined to eat as well as I always had - fresh, simple, farmer’s market inspired food.

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A New Approach to Eating
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