A number of
readers have suggested that I post some gluten free recipes. Actually, by accident, I already have, for
example the chili
and salsa recipe and any of the soups,
as long as they are thickened with potatoes, rice, beans or lentils. The bean
cakes with fennel and tomato stew would also work.
Gluten free
has really not been on my French cooking radar.
No one in our family has celiac disease.
According to Rachael Ray, only one percent of Americans do. You should fact check her. I don’t trust perky. Looking back at the recipes that I’ve posted,
it seems that I already have a good handle on cooking without gluten, although
I felt that I had to do a bit of research.
You are going to be along for the ride.
That ride
took an early, ugly turn. A friend
posted a link that screamed, “NO DOUGH PIZZA!!!!!!! This one is a WINNER!!!!
Gluten Free, Low Carb, Diabetic Friendly!!!!!!”
While it is gluten free, the recipe is neither low carb nor diabetic
friendly. A brick of cream cheese has a
lot of carbs, is fulla fat and carries a trashy glycemic index. Instead of using a crust, the author suggests
putting your sauce, mozzarella and pepperoni on a base of cream cheese and
grated parm with eggs whipped in. Here’s
the thing. If you don’t have celiac
disease or a gluten allergy, a gluten free diet may not be of much value. It isn’t necessarily going to help you drop
weight, especially if you make pizza on cheesecake instead of the standard
crust. Gang, use your head. Some common sense recipe adjustments will
help those on a gluten free diet stay healthy. We'll work this out together.
Oh, and stay away from those interwebs.
It is a crazy place.
As always,
our guide will be that the food has to taste good. That’s why
today I’m suggesting two recipes that are gluten free, flavorful and guaranteed
to make you happy. Additionally,
the Fresh Fun Food blog is all about being cheap. Turkey legs cost a buck each and the lentils
go about fifteen cents a portion. You’ll
be able to feed four friends for well under ten dollars.
______
Grilled Curried
Turkey Legs
2 fresh
turkey legs
2 cups
yogurt (yes, make
your own)
3 tbs. curry
powder
1 tbs. sweet
paprika
3 tbs.
grated ginger
2 cloves of
garlic, chopped
salt and
black pepper
 |
| Choose the freshest turkey legs. Frozen do not grill well. |
 |
| Debone the legs, separating the meat, bones and tendons. Leave the skin on. If you are uncomfortable boning the legs, ask you butcher to help out. Lansdale Meats and Deli is the place I go to. |
 |
| Here's what you'll need to marinate the legs. |
 |
| Combine everything in a large mixing bowl. Season with salt and pepper. |
 |
| The marinade should cover the turkey. |
 |
| Cover the legs with plastic. Marinate them for an hour or maybe over night in the refrigerator. |
 |
| Preheat the broiler to high. Raise the rack so that you can broil the legs about 6 inches from the flame. Place the marinated legs on a broiler pan or baking sheet. Broil for 5 minutes, turn, then broil on the other side for an additional 5 minutes. |
 |
| When the legs are cooked through,
to 165°F, remove them from the broiler and rest for 5 minutes before slicing.
|
Red
Lentil Dal
1 cup red
lentils, washed
2 cups water
2 tbs.
onions, diced
2 cloves
garlic, chopped
1 tsp.
unsalted butter
salt and
black pepper
 |
| Heat a 2 quart pot, add the butter. When the butter melts,
sauté onions and garlic until transparent. Season with salt and pepper.
|
 |
| Add the water, bring the dal to a boil, then cover, reduce the heat to low and simmer for 15 minutes stirring occasionally. |
 |
| After simmering, the dal will be the consistency of lumpy mashed potatoes. Adjust the seasoning with salt and black pepper. If you would like the dal to be thinner, bring it back up to heat and add 1/2 cup of water. |
I served the sliced curried turkey legs with the red lentil dal and fresh spinach that had been quickly sautéed in butter. One leg will serve two hungry people.
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