Merry Christmas! Happy Holidays! Say No to the Gluten Free Grinch!

Featured Recipe: Merry Berries

I hope you are enjoying this Holiday season! With all of the hustle and bustle I wanted to share with you easy delicious recipes, decorating tips, how to stay healthy while on the move and much more! Click Here to read my Holiday Newsletter. If you would like to receive new recipes and the Spring Newsletter be sure to join our mailing list.

 
This video below is my Christmas and Holiday Special from Dinner at 8 on LOOK TV. This episode is full of delicious meals, fun cocktails and a super simple yet elegant dessert perfect for the Holidays! Helpful tip: When the video starts to play make sure to rewind to the beginning.

For more recipes and episodes, be sure to tune into LOOK TV Channel 508 for Saratoga County, Channel 8 for Warren & Washington County.

Amy's Holiday Recipes:

 Merry Berries:

2 cups of fresh blackberries, gently rinsed

1 cup of fresh raspberries

2 cups of fresh strawberries, rinsed with stems removed

1/4 cup of premium real maple syrup

1/4 cup of Cointreau Liquor

1/4 cup of good rum

Cut strawberries into bite size pieces. Add all ingredients to a large bowl. Using a rubber or silicone baking spatula, gently fold all ingredients together.

Serve this simply super dessert in a glass layered between whip cream or serve layered with whip cream between your favorite gluten free crispy cookies!



Maple Whip Cream

Maple Whip Cream:

2 pints of premium heavy cream

1 1/2 teaspoons of good vanilla extract

1/4 cup of real maple syrup

Add heavy cream to a large bowl. Beat on high for 3-5 minutes or until the cream starts to become light and fluffy. Add the vanilla extract. While continuing to beat the cream, slowly pour in maple syrup. When the whip cream is fluffy, you are ready to enjoy this true dessert delight! Enjoy!

From my family to yours, Merry Christmas! Happy Holidays! Cheers to a Brilliant New Year!

Would you like to own an entire book of easy delicious recipes that all just so happen to be gluten free?

Simply click on the book!

                             Makes a great Christmas gift too!



A Happily Gluten Free Halloween!

Halloween can be a deliciously fun holiday! The video above is the first ever Halloween Special from LOOK TV 8 that just so happens to be gluten free! Enjoy the recipes! The pasta I used for the Pumpkin Ziti in a pumpkin is Le Venienza Pasta. Simply Delicious!

Tune into WNYT News Channel 13 Albany tomorrow morning at 8am for the Morning Today show to watch just how frightfully feasty Halloween Can be Gluten Free! Dan Bazile, Tim Drawbridge and I will be cooking up a scarily good time!

The cooking segment and recipes from the show will be posted on the WNYT website http://www.wnyt.com/, after the show.

Popular Restaurant 1st to become NFCA GREAT Certified!

Michael Moynihan holding O'toole's
new gluten free menu!

O'toole's Restaurant in Queensbury NY is first in the area to complete the NFCA GREAT Training Course and Certification! What does this mean for you? If you and/or someone you love lives a gluten free lifestyle you now have a new place to enjoy a meal out on the town!

Congratulations to Michael Moynihan and O'toole's Restaurant for taking a proactive approach to serve their gluten free customers. What makes O'toole's different so far than just any other restaurant offering a gluten free menu in the area? They have taken your allergy and needs seriously by completing the NFCA GREAT Program and completed the Glens Falls and Saratoga Springs Regional Celiac Support Groups Restaurant Approval Program.

Michael Moynihan, Manager of O'toole's in Queensbury, is proud to offer an extensive gluten free menu prepared in a gluten free designated area in the restaurant's kitchen. They even offer a seperate deep fryer and toaster! Yes it appears that you can safely enjoy piping hot french fries again! As I can speak from my experiences there the burgers are juicey and delicious served on toasted Saratoga Gluten Free Goods Rolls. Another one of my favorite treats are their loaded potoato skins served up hot and with gluten free Cabot Sour Cream!

When you visit O'toole's please ask the hostess for a gluten free menu and as always  please also inform your waitress that you are dining gluten free.

As always I value your opinion! I would love to hear your feedback on O'toole's Restaurant!

O'toole's is located at 118 Quaker Road, Queensbury, New York 12804.
To make a reservation call: (518)-793-3389

Cooking Show Goes Gluten Free!

Last night was a monumental evening for gluten free lovers! We in the tri-county area of upstate NY are opening up the doors of the first gluten free cooking show. Join me, Amy Rota-Poulin, in the kitchen for "Dinner At 8!" Everything I make is based on my premise that "great meals become great memories!" I am very excited to invite you into the kitchen to create delicious, easy and impressive meals your whole family will love!  My fun twist on the show is that everything I personally make will be gluten free and/or will have a gluten free option. I look forward to cooking with you!

You are invited to Dinner At 8 with Amy
Date & Time: Sat. 10/8 @11:30 an Sun. 10/9 @ 7pm

Place: LOOK TV on Your TV
Warren & Washington County tune into Channel 8 Saratoga County Time Warner Cable tune into Channel 508

Warmest Regards & Happy Cooking,



Amy

Comming Soon.....

 It has certainly been a beautiful summer! There are great new gluten free opportunities that I want to share with you and will do so very soon.

In the mean time I am going to share with you one of my most favorite Japanese restaurants, DUO. DUO is located in downtown Saratoga Springs on South Broadway. When you make your reservation and when you order please tell your waiter/waitress that you must eat gluten free and or say "gluten allergy."

Look at this elegant, healthy, deliciously gluten free food! They also have a wonderful bar.

I am off to our hay field, after all the horses need to eat too! Have a great day!

A Month In Review

The bright beautiful sunny days of summer are here already. Time to open the pool, make sun tea, and fire up the grill.

Life has been a bit busy for me as I am sure it has been for you. During the last month my Mother had her knee replaced. It was a tough surgery and I have been spending much of my time helping her to recover.

Dan, Tim and I also cooked up a storm on News Channel 13 WNYT (NBC Albany). Here is the link to the cooking segment and easy gluten free recipes for entertaining: http://wnyt.com/article/stories/S2111750.shtml?cat=10127

Pierre also had a family event this past month. It was absolutely lovely to meet his Aunt Lise and cousin Andre from California.

My best friend in the whole wide world is coming back from her tour in Djibouti Africa. While Liz has been away serving our country for the past year, Sara her beloved golden retriever has been our guest.

Have you ever heard the saying, "you have to make hay while the sun shines?" Well it is true and we are doing that too. I have been in the gorgeous hay field bailing hay with my Dad and Pierre. My favorite part of "haying" is packing a little something to eat, like: Sweet Bell Pepper Gazpacho, Iced Sun Tea, and perhaps a Roasted Veggie & Goat Cheese Tart.

I am off to the hayfield.....You have to make hay while the sun shines! (and a picnic "to go" too.) I will be in  touch again soon, take care and remember to keep turning your culinary challenges into delicious opportunities!

Amy's Recipe of the Day: Farm Fresh Gazpacho Soup
Amy Rota Poulin All Rights Reserved 2011
2 pounds of vine ripened tomatoes, stems removed
2 cloves of fresh garlic
1 shallot
1 red bell pepper, seeded and stem removed
1 large cucumber, peeled
1 tablespoon freshly squeezed lemon juice
1 teaspoon white balsamic vinegar
1 teaspoon of real maple syrup or honey
2 tablespoons extra virgin olive oil
1/2 teaspoon freshly ground sea salt
1/2 teaspoon freshly ground black pepper

1 small zucchini, diced
5-8 basil leaves, finely chopped

Cut tomatoes (stems removed), garlic cloves (peeled), shallot (peeled), red bell pepper (seeded & stem removed), and cucumber (peeled) into large chunks. This makes them easier to blend. Place all ingredients except for the diced zucchini and basil into a blender and blend until smooth.

Add diced zucchini and chopped basil leaves. Stir to combine. Serve this healthy and refreshing soup straight from the blender or chilled.

This recipe and many more can be found in my cookbook, Cooking Gluten Free With Amy available at the Northshire Bookstore and online!

Happy Mother's Day

My Mom camping, fishing and enjoying her beautiful Lake George! Happy Mother's Day Mom!

"God could not be everywhere, and therefore he made Mothers." ~Rudyard Kipling (English short-story writer, poet, and novelist. Nobel Prize(1907), 1865-1936)

Mothers are a special gift, a light in the world.

In the picture above is my Mother, she is funny, smart, caring, giving, and above all loving. She raised me to be who I am today, and I am forever grateful.

To celebrate Mother's Day we are going out for a lovely dinner. Here are two of my favorite restaurants where you can an enjoy great conversation over a delicious meal (that will just so happen to be gluten free.)

Amy's 5 Star Restaurant Picks: May I suggest the delicious and trendy Duo Modern Japanese Restaurant which is located at 175 South Broadway in Saratoga Springs NY.  They will be serving a special Mother's Day menu! When you call to make your reservation please let them know that you will be dining gluten free you may even tell them that you are one of my friends. Should you stop in, please tell your server immediately that you need to dine gluten free. They have a fabulous menu, with unbelievable cocktails. The service is the best I have experienced in a very long time. 

To make a reservation at DUO Modern Japanese Restaurant please call 518-580-8881

or visit their website: http://duo-japanese.com/ for more information.

The Fair Haven Inn Restaurant is one of my all time favorite restaurants. My family has been enjoying meals at the Fair Haven Inn since I was a newborn. It is a fine Greek restaurant specializing in seafood and fresh fish. Since all of the food is fresh and your order is made to order just for you, please tell your server straight away that you have a gluten allergy and need to eat gluten free. You will be treated with the utmost importance and better yet you will be eating a delectably gluten free meal.

The Fair Haven Inn is located at 5 Adams Street, Fair Haven, VT 05743-1205
To make a reservation at The Fair Haven Inn Restaurant please call (802) 265-4907

Happy Mother's Day!

Enjoy the day!

Gluten Free Royalty!!

A Royal Celebration on a plate! Beef Wellington accompanied
by Roasted Tomatoes and Basil over fresh baby greens!

In less than 7 hours Prince William will marry the beautiful, elegant and soon to be Princess Kate Middleton. Networks have been and will be broadcasting every detail as the information becomes available (including the Royal Menu no doubt!)

Tomorrow you can eat like a King and a Queen too! Here is a delicious, elegant and regal meal inspired by the Royal Wedding (and of course my "Prince" Pierre.)



Beef Wellington

For the pastry:
1/2 cup brown rice flour
1/4 cup tapioca flour
1/4 cup potato starch
1/4 tsp xanthan gum
4 tbs butter, room temperature
4oz neufetchel cheese or light cream cheese, room temperature
1/4tsp fresh ground sea salt
1/4tsp fresh ground black pepper

Mix dry ingredients together, then knead in room temperature butter and light cream cheese until the dough is formed. Form dough into a disk, wrap in plastic wrap and set aside in the refrigerator.

For the Filling:

1 pound of beef tenderloin, about 1 inch thick
2 tbs olive oil
1 large vidalia or sweet onion, finely chopped
2 large portabello mushroom caps, finely chopped
8-10 sprigs of fresh thyme
5 cloves of garlic, minced
1 teaspoon balsamic vinegar
1/4 cup of cream sherry
Freshly ground sea salt & pepper to taste

Place a large skillet on medium high heat and add the Olive oil. One the oil is hot add the chopped onion, fresh thyme sprigs and chopped portabello mushroom caps. Stir together. Cook for 8 - 10 minutes or until the onions are tender and the edges have started to turn a golden brown. Add minced garlic. Stir in the balsamic vinegar and cream sherry. Cook for an additional 5-8 minutes. Set aside.

Preheat oven to 425 degrees. While the filling is cooking cut the beef into 2 inch chunks. Lightly grease a muffin tin with butter. Remove your dough from the refrigerator and cut into 7 even pieces, set one piece aside (this will be for the tops). Push 1 each of the 6 pieces of dough into one of the muffin cups. Place 1 piece of beef into each dough lined cup. Top beef with 1-2 teaspoons of the onion mushroom filling and cover with reserved dough. Make a small cut in the top of each little Beef Wellington and place in the oven.

Bake for 25-30 minutes or until the crust is just golden brown, cook a bit longer if you prefer your meat well done.

To make a delightful gravy, add 1 teaspoon of potato starch to 2 cups of chicken stock or milk. Add the mix to the leftover filling in the skillet. Cook for 5-8 minutes or until the gravy has reached the desired consistency. You may add a bit more cream sherry if you like.



Roasted Tomatoes & Basil straight out of the oven!

 Roasted Tomatoes & Basil over Baby Greens

10 cocktail tomatoes, sliced in half and seeds removed
2 hand fulls of fresh basil
1/4 cup freshly grated Parmesan cheese
2 tbs balsamic vinegar
2 tbs olive oil
Freshly ground sea salt & pepper to taste

5 cups of fresh baby greens

Preheat oven to 425 degrees. Slice tomatoes in half, remove the stems and seeds. Place in a oven safe baking dish. Tear the fresh basil leaves. Add and toss together fresh basil leaves, grated Parmesan cheese, balsamic vinegar, olive oil, sea salt and pepper. Bake for 30 minutes. Toss hot roasted tomatoes over fresh baby greens and serve immediately. Enjoy this brilliantly easy side dish.

Queen Elizabeth's Strawberries & Cream

4 cups of strawberries
2 teaspoons of pure honey
1 teaspoon cream sherry
Premium Vanilla Ice Cream

Slice strawberries and place in a large bowl. Mix the sliced strawberries with pure honey and cream sherry. Serve in a lovely dish on top of 2 generous scoops of premium vanilla ice cream.

Royal Honeymoon

2 parts Moonstone coconut lemongrass sake
1 part Bacardi rock coconut rum 
2 parts lite coconut milk
3 teaspoons freshly shaved coconut meat

Shake all ingredients together with ice, strain and pour into your favorite martini glass. Please enjoy responsibly.

*Always Read the ingredient labels of each individual ingredient you are using to make sure that, that particular brand is completely gluten free. If you are unsure call the manufacturer or visit their web site, they are usually more than happy to answer your questions. *

This recipe was created by Amy Rota-Poulin author of Cooking Gluten Free With Amy.  Enjoy!

Please visit http://www.glutenfreewithamy.com

For more royal recipes, give my cookbook a look, Cooking Gluten Free With Amy available at the Northshire Bookstore and online!

The Beef Wellington Cooking to perfection

It's Gluten Free GREAT!!



Pierre's amazingly delicious dinner at our new favorite
restaurant. Look for more information on this new
mystery restaurant right here! Coming Soon!

 Everyone who knows me knows that I am super strict about gluten cross contamination in my kitchen. My passion for "safe" gluten free cuisine follows me everywhere I go, from my home to the restaurants we frequent.

If you are living a gluten free lifestyle, then you know how hard it can be to find a "safe" restaurant, a restaurant where you can trust to dine. Many restaurants are seeing the green and offering gluten free menus (I have even seen a restaurant that offers a "low gluten" menu.) This can be very deceptive to the gluten free consumer, since it only takes less than 20ppm of gluten to contaminate an entire meal. Many of these restaurants have no training or education in gluten free cuisine. In fact most of these restaurants do not even have any gluten cross contamination procedures in place.

The National Foundation for Celiac Awareness (NFCA) has created a wonderfully proactive program for restaurants with the appropriate acronym GREAT. The NFCA's Gluten-Free Resource Education and Awareness Training program "empowers the food industry to provide safe gluten-free options for individuals and institutions."

Here is a list of the available GREAT programs currently available:

         GREAT Business Association is a gluten-free business association open to individuals and businesses. In addition to networking, the association helps food manufacturers uphold best practices for gluten-free food production.

• GREAT Kitchens provides a "Train-the-Trainer" course for chefs and food service managers. Included with the program are tools to educate the entire kitchen staff on safe gluten-free food handling.
• GREAT Dietitians provides similar programming to GREAT Kitchens, but adds specific lessons for the trained dietitian, including an introduction to clinical practices.

As the Restaurant Liaison for the Glens Falls & Saratoga Springs Regional Celiac Support Group, I see first hand how we can help restaurants serve a delicious and safe gluten free menu. (Yes you can have both!) We are instituting a "Restaurant of the Month" program. For a restaurant to qualify they must enroll and complete the NFCA's GREAT Kitchens course. Upon completion of the NFCA's course the restaurant can contact me and together we can develop a delectable gluten free menu that fits that particular restaurant's vision and set up safe gluten free cross contamination procedures. To know when the Glens Falls & Saratoga Springs Celiac Support Group's schedule of meetings please visit http://www.gfceliacsupportgroup.com/

No matter what part of the country you live in, I encourage you to have your favorite restaurant (or a restaurant you would like to be your new favorite restaurant) complete the NFCA's GREAT Kitchens course. Please visit the National Foundation For Celiac Awareness's website, http://www.celiacentral.com/ for more information on all of their fabulous educational programs. Remember that once you have the knowledge you have the power! Take charge of your gluten free lifestyle and love it!


I love the message at the bottom of this menu!

Amy's Recipe of the Day: 

Mediterranean Grilled Chicken Kabobs

Copyright 2010 by Amy Rota-Poulin

Marinade & Savory Sauce:

1 cup plain low fat yogurt

¼ cup extra virgin olive oil

1 tablespoon brown mustard (gluten free)

2 large sprigs of fresh rosemary, roughly chopped

4 cloves of fresh garlic, finely chopped

1/4 cup fresh lemon juice, about the juice of one large lemon

1/4 teaspoon fresh ground sea salt

1/4 teaspoon fresh ground pepper

Kabob Fixings

2 boneless skinless chicken breasts, cut into 1” chunks

18 cherry tomatoes

1 red onion, cut into 1” slices

Bamboo kabob sticks, soaked in water

Marinade & Savory Sauce

Mix together the yogurt, olive oil, mustard, fresh rosemary, garlic, lemon juice, salt and pepper. Place half of the mixture in a gallon size bag, and reserve the other half in your refrigerator to enjoy later.

Kabobs Fixings:

Cut the chicken breasts into 1” chunks and place in the plastic bag that has the marinade in it.  Place the bag in the fridge. Let the chicken marinate for at least 30 minutes, however you can leave it in your fridge overnight. Meanwhile place your bamboo skewers in water, and set aside. This process helps the skewers not to burn. Get your grill started on medium/low heat.

To assemble your skewers place a slice of red onion, followed by a chunk of marinated chicken, another slice of red onion, a cherry tomato, a slice of red onion, a chunk of marinated chicken…and so on until each skewer has 3 pieces of chicken and 2 tomatoes on it. Of course you may make them however you like, this is way is just what I have found to be the most flavorful.

Grill the kabobs on medium low heat until the chicken is fully cooked. Approximately 4-5 minutes each side. Make sure to turn your kabobs!  Serve your kabobs piping hot with a dollop of sauce.  With this easy and summery dish the Mediterranean comes right to your backyard. Great Recipe for entertaining! Enjoy!

*Always Read the ingredient labels of each individual ingredient you are using to make sure that, that particular brand is completely gluten free. If you are unsure call the manufacturer or visit their web site, they are usually more than happy to answer your questions. *

This recipe was created by Amy Rota-Poulin author of Cooking Gluten Free With Amy.  Enjoy!

Please visit http://www.glutenfreewithamy.com

These recipes and many more can be found in my cookbook, Cooking Gluten Free With Amy available at the Northshire Bookstore and online!



Sweet Spring!!



Maple Syrup in the making.

Spring is here! Now I know most of you are likely thinking, "Amy have you looked outside today?" 

Just think, right now maple trees are being tapped, the sap is being collected and the sugar houses are turning maple sap into one of my all time favorites, real maple syrup! There is something magical about visiting your local Sugar House this time of year. There are many great recipes that call of this all natural, dare I say organic, gluten free sweet treat straight from nature. Take the time to go with your family to a real sugar house and pick up a nice big bottle of fresh maple syrup, because you are going to need it!

It is no secret that I love maple syrup! Growing up in the Adirondacks definitely has it's perks, one of them is having plenty of real maple syrup on hand to cook with, bake with, and try new recipes with. I even took maple syrup, a quart at a time to college with me. Alright, I can't believe I am typing this little fact in a blog, I always kept a tiny single serving size bottle of real maple syrup in my car with me. On the long drive home from college, if I needed a little sugar boost I would sip the divine, sweet pure maple syrup, straight from the bottle!

A little bit more about my favorite sweetener: Maple syrup is made from the sap of the sugar maple tree. It is produced at the beginning of the Spring season, see Spring really is here! There are different grades of maple syrup which provide different colors and flavors. Syrup that is made during the beginning of the syrup season is called light amber,which is typically lighter in color, sweeter tasting with a very light maple flavor. As the season moves along, the syrup becomes darker in color and the maple flavor becomes stronger. For instance after light amber follows, medium amber and then dark amber. I find that the darker the color the stronger the maple flavor.

Maple syrup adds it's one of a kind delicious flavor to many dishes and pairs quite nicely with a large variety of foods. I often substitute real maple syrup for sugar in recipes, this is the basic rule I use:
3/4 cup pure maple syrup = 1 cup of granulated sugar--and I reduce liquids in a recipe by 3-4 tablespoons for each cup of Maple Syrup used. This depends on your taste and what type of recipe you are making.

Here are a few quick and easy everyday ways to use pure maple syrup:

*Add maple syrup to your favorite baked beans to easily turn them into scrumptious Maple Baked Beans, perfect for any BBQ

*Pour pure maple syrup over your favorite hot breakfast cereal like teff or brown rice of farina, no need for artificial flavors here!
 
*Make a healthy and delicious snack by pouring a little bit of real maple syrup of your favorite plain yogurt, Greek yogurt, and/or cottage cheese, top with fresh fruit and you have a snack fit for kings!
 
*Pour pure maple syrup over your favorite ham before baking. The maple syrup adds great flavor, and a fabulous glaze like texture!

*To make one of my Mom's favorite staples, cut an acorn squash in half lengthwise. Scoop out the seeds. Place cut side up in a baking dish and pour 1-2 tablespoons of pure maple syrup in the center of each acorn squash half. Pour 1 -2 inches water in the baking dish. Bake until squash is tender, about 40-45 minutes at 375 degrees.

*Top premium vanilla ice cream with pure light amber maple syrup for a light and fresh summery dessert.

Amy's Quick Recipe of the Day: Midsummer's Night Dream Ice Cream:
2 scoops of your favorite premium vanilla ice cream (gluten free of course)
1/2 cup of fresh blueberries
2 tablespoons of real maple syrup

Scoop the ice cream into a lovely dish or bowl. Top ice cream with fresh blueberries and finish this picture perfect dessert with a drizzle of real maple syrup. Simple put, this is a smile in a bowl! Repeat recipe as needed.


Happy Spring Everyone!!

Just a quick reminder that the Price Chopper Gluten Free Seminar is almost here, Join us April 13, 2011. For more information click here.

Click here for more information on Amy's cookbook,  Cooking Gluten Free With Amy

Gourmet Entertaining.....



Roasted Shrimp Shooters!



That Just So Happens to be

Deliciously Gluten Free

It seems that these days everyone knows someone or of someone that must eat a gluten free diet.

As a host/hostess entertaining for the gluten free guest can be challenging, but does not have to be. Armed with a few quick tips, a little bit of planning and several great recipes, gourmet gluten free entertaining can be a breeze!

The days of having to cook one special dish for one of your gluten free friends are over. You can have a beautiful dinner party where the only conversation about the food is how delicious it is and how much your guests are enjoying your hospitality.

For those of you that are unaware, gluten is the protein found in wheat, rye and barley (oats are questionable). It only takes a small amount of one of these sources to ruin a beautiful dinner party. For example, if you were to put croutons on a salad, then remove them for your gluten free friend, it's too late. That salad has been contaminated by gluten and will make your friend sick. You must read all the ingredient labels on the food you are cooking with to ensure there are no hidden glutens lurking in your meal. Be careful using appliances (toaster), baking dishes, utensils etc... that have been used primarly for gluten containing recipes. Do not let this information scare you, now that you have the knowledge you are in control of your own very successful gourmet gluten free dinner!

Here are a few quick tips to help you get started:

*The trick is to cook the entire meal gluten free. If your entire meal is gluten free, then you need not worry about which dishes are gluten free and which are not.

*Choose easy gluten free recipes that use whole foods such as vegetables (potatoes and rice are safe), fresh meat or fish, fruits, natural oils (olive oil), and dairy products (check with your guest to see if they can digest dairy).

*If unsure about a roasting pan for instance, use a disposable pan or line your clean roasting pan thoroughly with aluminum foil. If baking gluten free cookies, line the clean cookie sheet with parchment paper.

*When preparing your dinner, line work spaces such as counter tops with plastic wrap, wax paper, and/or parchment paper to prevent contamination.

*Even if a product seems that it should be naturally gluten free, be vigilant with your label reading. You might be surprised how many products have "hidden gluten."

*Be Confident! You CAN do it!

Amy's Quick Recipes: for an absolutely delicious dinner party the whole gang can enjoy! This includes fun and festive cocktails too, Ladies & Gentlemen! For more great recipes, dinner party ideas and to see me cooking up a storm with Dan Bazile and Tim Drawbridge on WNYT please visit: http://wnyt.com/article/stories/S2025314.shtml?cat=10127

Roasted Shrimp Shooters
Amy Rota-Poulin Copyright 2011
Shrimp:
2 pounds (20-25-count) shrimp, shelled, deveined & tails left on
1-2 tablespoons olive oil
1/4 teaspoon ground sea salt
¼ - ½ teaspoon freshly ground black pepper 

 

Directions: Preheat the oven to 400 degrees F.
Place raw shrimp in a bowl and toss with the olive oil, salt, and pepper. Pour the shrimp evenly onto a sheet pan or cookie sheet. Make sure that the shrimp are only one layer thick. Roast the shrimp for 7 to10 minutes. The shrimp are fully cooked with they are pink and firm. Let shrimp cool. You may even prepare them a day a head of time and store them in the refrigerator.

Dipping Sauces:

 

Easy Roasted Garlic & Honey BBQ Sauce:

1/2 cup of Roasted Garlic & Honey BBQ Sauce (I like Dinosaur BBQ)
1/2 cup ketchup (I like Annie’s)
2 tablespoons prepared horseradish
1 teaspoon of freshly squeezed lemon juice
1/4 teaspoon of hot sauce (I like Dinosaur BBQ for this as well)
~Mix the BBQ sauce, ketchup, horseradish, lemon juice, and hot sauce together until combined.

 

Easy Creamy Avocado Sauce:
1 cup of premium sour cream
1 avocado, remove seed & skin
2 teaspoons of freshly squeezed lemon juice
¼ - ½ teaspoon of hot sauce (I like Dinosaur BBQ for this as well)
Freshly ground sea salt & pepper to taste

In a medium/large bowl mash avocado, add sour cream, lemon juice, hot sauce, sea salt & pepper. Mix sauce until combined.

 

To Assemble the Roasted Shrimp Shooters: Place a tablespoon of your favorite dipping sauce in the bottom of a shot glass. Hang two roasted shrimp on the edge of the glass & serve. This is a fun and festive way to enjoy an old favorite.  Quick Tip: Most fishmongers at your local supermarkets will clean, shell and devein your shrimp for you free of charge.

 

*Always Read the ingredient labels of each individual ingredient you are using to make sure that, that particular brand is completely gluten free. If you are unsure call the manufacturer or visit their web site, they are usually more than happy to answer your questions. *

This recipe was created by Amy Rota-Poulin author of Cooking Gluten Free With Amy.  Enjoy!

Please visit http://www.glutenfreewithamy.com

 

These recipes and many more can be found in my cookbook, Cooking Gluten Free With Amy available at the Northshire Bookstore and online!

 

Upcoming Events You Need To Know About!

Hoover is busy driving to all of these
great gluten free events!

This is just a short and sweet post of a few upcoming events that you might like to add to your calendar:

• On Sunday, March 20, 2011: I will be cooking up a gluten free storm with Dan Bazile & Tim Drawbridge on WNYT News Channel 13 during the Morning Today Show. The show starts at 8:00am. Tune in around 8:30am to see how you can bring Spring into your kitchen!

• On Tuesday, April 5, 2011: The Glens Falls Regional Celiac Support Group will be holding their April meeting at Glens Falls Hospital. The meeting will take place at 6:30pm on the lower level of the Hospital. The Glens Falls Regional Celiac Support Group is excited to welcome this month's guest speaker, Marianne Romano RD and Nutritional Consultant. Marianne will be speaking to us about a healthy gluten free diet.

• On Wednesday, April 13, 2011 from 6:00-8:00pm: Price Chopper will be holding a Gluten Free Food Seminar. I will be happy to answer your gluten free cooking questions! I hope to see you there!
   "Location: Price Chopper/Golub Corporation Corporate Offices, 461 Nott St., Schenectady, NY 12308
  Sample gluten free products and speak with product representatives:
  Elizabeth Barbone author of 2 Easy Gluten Free Baking cookbooks will demonstrate art of baking gluten free breads
  Amy Rota-Poulin author of Cooking Gluten Free with Amy will demonstrate flavorful gluten free dishes
  Tickets $10.00 per person, proceeds to be donated to local Celiac chapter
  Tickets available by sending check made out to Price Chopper to:
  Maureen Murphy, Manager Consumer Trends, Nutrition and Lifestyles, 461 Nott St., Box 204, Schenectady, NY 12308"

Amy's Quick Recipe: Chocolate Raspberry Quesadillas:

2 gluten free corn tortillas
15-17 gluten free dark chocolate chips
1-2 tablespoons of fresh or fresh frozen raspberries

Place 1 corn tortilla in a pan on medium heat, top with dark or bittersweet chocolate chips, then with raspberries. Place second corn tortilla on top. Cook for approximately 1 minute. Carefully flip your chocolaty quesadilla using a spatula, cook for an additional 1-2 minutes. Remove from pan, let cool 1 minute. Cut into 4 pieces and serve! This is one of my all time favorite quick, simple and completely satisfying desserts! You get a chocolaty, fruity & crunchy dessert that is also a fun and easy finger food! YUM!!

Amy's Quick Tip: Feel free to add dried fruit or your favorite fresh fruit in place of the raspberries in the recipe above. You can also make this gluten free delicacy dairy free to by using the gluten free/dairy free chocolate chips which can be found in the gluten free isle at Price Chopper.

Ten Little Reasons..........

There are ten precious little reasons for the lapse of time since I have written my last blog.

On January 11, 2011, Dresden, our Labrador Retriever, brought ten beautiful little puppies into the world. Needless to say they have been keeping our family busy ever since.

You might be wondering what this has to do with living a gluten free lifestyle? If you have a pet, chances are that you feed them dog food, cat food and/or treats that you buy at the store. This could potentially cause a problem since most of the big brand pet foods and treats can be filled with many gluten containing products. A cross contamination issue could arise right in your own home quickly and  under your nose without you even realizing it. For example: My husband Pierre feeds Dresden every day. He scoops her food standing right over the bag, then he measures the food and pours it into her dish. Now he has come in contact with gluten on his hands and with the unseen particles in the air. In addition pets can have allergies and intolerances to wheat and gluten as well. Here is an interesting link to an article from celiac.com about the effect gluten may be having on our pets: http://www.celiac.com/articles/1129/1/Gluten-and-Toxins-in-Pet-Foods-Are-they-Poisoning-Your-Pets-By-Jefferson-Adams/Page1.html

We feed grain free and/or gluten free pet food and treats to our furry family members such as Canidae, Wellness, Eagle Pak Holistic, Orijen, etc. Each of these name brand pet foods have grain free lines and a few of them offer products with the only grain being rice. Feeding our furry family members good quality gluten free pet food keeps our pets, our home, and our family happy and healthy without the worry of gluten cross contamination.

The good news is that throughout the globe there is a parallel in heightened awareness to gluten intolerances and better pet nutrition. This greater awareness is making it easier and more affordable for the consumer to purchase quality gluten free and/or grain free pet food products for your furry family members. Benson's Pet Center offers a rewards card to make purchasing quality grain free pet food products even more money savvy.

Sloppy Kisses, a treat boutique for dogs, is a family run business that has two locations, Saratoga Springs and Clifton Park, NY. Owners Melanie & Eugene Dallas have created a fun and interactive atmosphere in their shops that will have you and your pooch running to their doors for a puptastic experience! Sloppy Kisses offers a large variety homemade treats using human grade ingredients, pawfectly posh puppy apparel, "birthday pawty" supplies (you cane even order a wheat free cake for your pooch!), unique collars & leashes, an impressive sports collection and much much more for your beloved canine. Sloppy Kisses offers several grain free and wheat free treats too!

 Hoover, my little gluten free Chihuahua and I had the pleasure of visiting Melanie at her Saratoga Springs location the day of the Saratoga Chowderfest. Melanie immediately made Hoover feel right at home and even gave him a complimentary bowl of homemade chowder of which he devoured!  Melanie & Eugene even hold events to enjoy together with your pup, such as the upcoming Doggie Yappy Hour on March 9, 2011. You can find more information about Sloppy Kisses and the Doggie Yappy Hour by visiting their website http://www.sloppykissesofsaratoga.com/  or visit one of their locations
Saratoga Location: 493 Broadway, Saratoga Springs, New York 12866 518-587-2207
1-877-60-BONES, info@sloppykissesofsaratoga.com
Clifton Park Location: Clifton Park Center, 22 Clifton Country Road, Clifton Park, New York 12065
518-383-0103, info@sloppykissesofsaratoga.com

With spring just around the corner I should mention that it is time to start training for the first ever Cycle For Celiac being held on June 4th! Check back for more information. Remember "Take Your Culinary Challenges and Turn Them into Your Delicious Opportunities!"

Sloppy Kisses is offering anyone who mentions this blog, Gluten Free With Amy or The Saratogian Newspaper a tail wagging good deal:

 Buy 1/2 pound of their bulk biscuits and get 1/2 pound FREE!! Offer valid in store only and through February 28, 2011.





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Take time to relax and enjoy the weekend!

 


The Price Chopper Gluten Free Food Seminar Has Been Postponed!

Linzer Tart Macaroon Bites.
Find this recipe and Amy's Deal of the day below.

The Price Chopper Gluten Free Food Seminar that was to be held this Wednesday, February 2, 2011 has been postponed, due to the major snow storm that is expected to hit the Northeast this Tuesday and Wednesday. Projections are that this storm may be one of the largest storms in recent memory. The forecasters say it will effect up to 29 states, bringing them heavy snows, dangerous ice, winds, blizzard conditions, and in the south possible tornadoes.

The good news is that Price Chopper has rescheduled! From their website:
"Due to the inclement weather predicted, our Gluten-Free seminar scheduled Wednesday, Feb. 2 has been postponed until Wednesday, April 13, 2011 from 6 - 8 pm. If you were planning to attend and have additional questions, call our Guest services team at (518) 379-1617 or 1215." ~ http://www.pricechopper.com/ January 31, 2011 at 1:14pm. I will keep you updated as any new information becomes available.

In addition, the storm has also postponed The Glens Falls Regional Celiac Support Group February 1st meeting. This meeting will now be held March 1, 2011 at 6:30pm and will feature Dr. Anita Burock Stotts, MD. Dr. Anita will address the issues of Celiac Disease and shares her own perspective, as she also has also has Celiac Disease.

If you can, take advantage of this "snow day" to cook up a few of your favorite comfort foods to enjoy while watching the snow fall. Wishing you a safe and warm Tuesday and Wednesday!

Nadja Foods Organic Macaroons are on sale at Price Chopper Supermarkets until February 19, 2011 with your Price Chopper Advantage Card!  The delicious organic macaroons are found in the natural foods freezer section.

It's time to stock up on my favorite dessert to keep on hand! They are all natural, gluten free, USDA organic, and extremely versatile. Here are a couple of quick and easy recipes I created using Nadja's  "Outrageously Delicious" Organic Macaroons.

Quick Recipes:

Magic Bar Macaroon Bites
 2010, Amy Rota-Poulin, All Rights Reserved.

1 package of Nadja’s Macaroon Cookie Dough

½ cup chocolate chips

½ cup walnuts

1 tablespoon sweetened condensed milk

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Place the Nadja’s Macaroon dough on the cookie sheet one inch apart. Using your index finger and thumb make a well in the middle of the macaroon. If the cookie splits apart simply mold it back together. Crush walnuts. (I place the walnuts in a food storage bag and crush with a rolling pin). In a bowl mix the chocolate chips, sweetened condensed milk and half of the crushed walnuts together. Fill the well of each macaroon to the top with the magic bar mix and top with the reserved crushed walnuts. Place cookies in the oven for 10-14 minutes. Remove cookie sheet from oven and let cool. Serve warm or chilled. Enjoy these dinner party worthy cookies at home or on the go!  

*Always read the ingredient labels of each individual ingredient you are using to make sure that, that particular brand is completely gluten free. If you are unsure call the manufacturer or visit their web site, they are usually more than happy to answer your questions. *

    

For more information Nadja’s Gluten Free Organic Macaroons please visit: http://www.nadjafoods.com/organiccookiefrozendough.html

Linzer Tart Macaroon Bites

2010, Amy Rota-Poulin, All Rights Reserved.

1 package of Nadja’s Organic Macaroon Cookie Dough

1 cup of premium raspberry jam or raspberry preserves

½ teaspoon almond extract

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Place the Nadja’s Organic Macaroon dough on the cookie sheet one inch apart. Using your index finger and thumb make a well in the middle of the macaroon. If the cookie splits apart simply mold it back together.

Mix raspberry jam/preserves and almond extract together until combined. Fill the well of each macaroon almost to the top with the Linzer tart filling.  Place cookies in the oven for 10-14 minutes. Remove cookie sheet from oven and let cool. Serve warm or chilled. These delectable little treats are perfect for serving at your finest cocktail party, yet simple enough to enjoy anytime.

Linzer Tart Macaroon Bites are easy and absolutely delicious without all of the work of a traditional Linzer Tart.

*Always read the ingredient labels of each individual ingredient you are using to make sure that, that particular brand is completely gluten free. If you are unsure call the manufacturer or visit their web site, they are usually more than happy to answer your questions. * 

For more information Nadja’s Gluten Free Organic Macaroons please visit: http://www.nadjafoods.com/organiccookiefrozendough.html

You can find more delicious, healthy, quick and easy, gluten free recipes, in my cookbook, Cooking Gluten Free With Amy. http://www.northshire.com/siteinfo/bookinfo/9781605710839/0/

Compliments To The Chef!



John Reardon, owner of Compliments to the Chef

 Recently, on a beautiful snowy day I had the wonderful experience of walking into the Saratoga Springs, NY, shop Compliments to the Chef.

It all happened quite unexpectedly. My good friend and I were right in the middle of testing my newest recipe. As I read my check list, it seemed as though I had every thing needed for the new recipe: brown rice flour.....check, Stewart's Shops Buttermilk.....Check.....etc. However I still felt that I must be missing something, which of course I was, my digital food scale that I had left at home. In a panic I called Compliments to the Chef. When John picked up the phone I learned that he had only one food scale left and he gave me a fabulous deal (thank you, John). I jumped in the car, drove through the snow storm, and carefully parked on Broadway.  Little did I know what a wonderful shopping experience I was about to have.

From the moment I walked in the door I was impressed. Although the downtown Saratoga Springs shop is a modest size, it is chock full with great tools for anyone who loves to cook, who wants to learn how to cook, who needs a gift for a cook, and/or who wants to have fun in their kitchen while cooking.

Owners John & Paula Reardon have stocked their shelves with an extensive collection of quality brand name products such as: WÜSTHOF Knives,  J.A. Henckels knives, Le Creuset cookware, All Clad cookware (one of John's favorites), Staub Cast Iron cookware (one of Paula's favorites), Harold Import Company bakeware, Jura-Capresso Coffee machines, and many more.

What truly makes this shop unique is the proprietors' attention to detail and their strong awareness for the environment. In fact, you will find that there are many "green" products for you to choose from. One of the green products that made an instant impression is the Lawson & Goodnow PaperStone Cutting Boards. These boards are dishwasher safe, knife friendly, stain resistant, and renewable/sustainable.

After speaking with John and Paula you can feel their deep connection to the community, also displayed on their shelves by carrying local crafters hand-made creations. Among the home-grown products are Adam Celiski's "Cut & Serve" hand made cutting boards and wooden spoons made exclusively from all natural New York State hardwoods and Lesperance Tile Works' ornate spoon holders (shown below).

Gadget Enthusiast?  Look no further, John & Paula's walls are lined with plenty of useful gadgets to choose from. The one that caught my eye is the Utensil Max utensil holder. This nifty little gadget fits onto the side of almost any pot or pan and holds your utensil of choice (shown below).

The next time you find yourself walking down Broadway in beautiful Saratoga Springs, NY, stop at Compliments to the Chef and be prepared to shop...and with a special bonus of 10% off!
Simply mention this blog, "Gluten Free With Amy" and you will get 10% off non-sale items within the store. (discount may exclude certain items.) Compliments to the Chef is located at 488 Broadway, Saratoga Springs, NY  12866 and online at http://www.saratogachef.com/. Happy Shopping!



John showing off WÜSTHOF Knives        Red Utensil Max untensil holder            Lesperance Tile Works' spoon holder





Mention our Gluten Free With Amy Blog and receive 10% off your next purchase at Compliments to the Chef! (discount available on non-sale items only. Certain items may not apply.)