Creamy Risotto With Roasted Red Pepper and Avocado

1 Cup Arborio Rice

32 Oz GF Chicken Stock

1/2 Large Onion Chopped

1 Celery Stalk Sliced

2 -3 Sliced of Roasted Red Peppers Chopped

2 Mushrooms Sliced

1 Clove Garlic Crushed

4 Tbsp Butter

 1 Avocado

1 Tsp Fresh Oregano 

1 Tsp Fresh Basil

1 Cup Dry White Wine

Salt and Pepper to Taste

1. In a large skillet, melt butter over medium heat. 
2. In a small sauce pan, bring stock to a boil and reduce immediately to low. 
3. Add onions, mushroom and celery to melted butter and saute until onions just begin to soften. 
4. Add garlic, and immediately deglaze pan with wine. Let rice absorb almost all of the wine. 
5. Using a large ladle, add stock, about 1 cup at a time. 
6. Continue to stir until liquid is absorbed. Adding more stock as needed, about 1 cup at a time. 
7. Season with fresh herbs, salt and pepper. 
8. Slice with a knife just down to the pit. Twist the 2 halves opposite each other and separate leaving the pit in one of the halves. Strike the pit with a knife, twist pit, and remove from the avocado. 
9. Slice avocado in each direction and set aside. 
10. When you are left with just about a cup of stock, stir in avocado and peppers and remaining liquid. Test risotto to see if tender. 
11. Continue to stir, and add seasoning if needed, just until a done, but not dry. Risotto should still be creamy. 
12. If a thicker Risotto is desired, continue to cook until liquid is absorbed. 
13. Serve Hot and Enjoy!!

Note:

The creaminess of the Risotto comes from the starch in the rice. The more you stir, the creamier it is. 

Chicken Breast Stuffed with Kale, Roasted Red Peppers, and Baby Swiss

Chicken Breast Stuffed with Kale, Roasted Red Peppers, and Baby Swiss

4 Boneless Chicken Breast

1/4 lb GF Baby Swiss Slices (about 4)

1 Handful of Fresh Kale

4 GF Roasted Red Peppers

2 Tbsp Olive Oil

1 Tbsp Dry Chopped Basil

Salt and Pepper to Taste

GF Garlic Powder and Paprika to Taste

Cooking String

1. Preheat oven to 350 degrees.
2. Slice chicken in middle without going all the way through to create a pocket for stuffing. 
3. Rinse kale thoroughly under cold water and shake dry. 
4. Lay a slice of cheese on a flat surface and top with kale and peppers. Roll each slice tightly and place inside pocket of chicken. 
5. Repeat for each breast and tie with cooking string to keep stuffing in breasts. 
6. Place breasts in casserole and drizzle with olive oil. Season with basil and remaining spices to taste. 
7. Cover and Bake 20 minutes. Uncover and bake an additional 20 minutes.  
8. Turn oven to broil and leave in an additional 5-6 minutes until chicken is golden brown. I leave the oven door open slightly to be sure it does not over cook. 
9. Remove from oven and cut strings from breasts. 
10. Serve with your favorite vegetable and Gluten Free Starch. 

Product Test - Udi's Hamburger Buns

Udi's Gluten Free Classic Hamburger Buns

It's Barbecue time again! That doesn't mean you have to sacrifice your favorite hamburgers and hot dogs this summer. Like their delicious white bread, Udi's Hamburger and Hot Dog Buns are a great gluten free alternative so you don't have to give up your favorite seasonal dishes. Like most gluten free foods, they are a little bit higher priced than regular buns, but less than other gluten free breads and worth every penny. They are available in your supermarket freezer section, usually with the rest of Udi's Gluten Free products. I prepared our burgers just as I always have prior to G Free, but I lightly toasted the buns in our toaster on the bagel setting. Then we topped it with fresh spinach, tomato, and onions. Be sure the ketchup yo use is gluten free as well. I would definitely recommend Udi's Gluten Free Products to anybody who is G Free!! You can click on the title under the picture above to see Udi's website, and all they have to offer.  

The Ease of Converting Your Kitchen to G Free!!

By Steve Davis

A G-Free Kitchen Has To Start Somewhere!
(The Jif in this photo is NOT G-Free)

Starting a gluten free diet can be a very scary proposition. It does not have to be. We found that many of the foods in our home were already gluten free. Through sites like www.gfoverflow.com , you can search many of the items already in your pantry, to see if they are if fact gluten free. If they are not on this list, it doesn't mean they do contain gluten. Try contacting the food manufacturer, and inquire about whether they are safe for a G free lifestyle or perform a simple Google or Bing search.

Next, separate your pantry's inventory into Gluten Containing and Gluten Free Products. Any wheat or wheat containing products are a no no. Some product may contain wheat as a thickener. Alot of gluten free products are labeled as such, as are products that do contain wheat.

 Next you want to thoroughly clean all your "new" G Free cabinets to avoid cross contamination. Then choose containers that will store your bulk items. I went to the Dollar Store and spent less that $20.00!! I say bulk items because if you buy your rices, starches, and herbs in bulk from a health food store or specialty market such as Whole Foods, it will be alot less expensive than pre-packaged. Purchase items like rice flours, corn flours, bean flours, rices, rice noodles, nuts and spices. Store them all in an air tight container. Hint: if you have trouble finding some bean flours, buy them dry and grind them yourself super fine in a cleaned coffee burr grinder or KitchenAid grain mill.

 Now restock your cabinets with the gluten free ingredients. Keep all of your gluten free and gluten rich foods completely separate. We were very surprised to discover how easy it was to switch to gluten free. Don't forget to separate your refrigerated items as well. We have not consumed any glutenous foods at home in over a month, and we are expanding our food choices with every shopping trip and we are Loving It!!! It CAN be done very easily and Without breaking the bank!!!

Many books will walk you through step by step. We obtained most of our tips from Deliciously G-Free, By Elisabeth Hasselbeck. I strongly recommend this book.