Adventures in Gluten (and Sugar) Freedom from a southern blogger chick!

Wednesday, May 30, 2012

The @JC100 -- Week Four inspiration

At last, a recipe I could make for the evening of 9o plus degree heat in Georgia!

Salad Nicoise (sans the cedille).  In fact, I'm thinking of taking this to a pot luck this weekend!  It's a great time of year for it, since new potatoes and green beans are in season, and some people already have local tomatoes!!

Wikipedia tells us this:

Niçoise salad (French pronunciation: [niˈswaz]), is a mixed salad consisting of various vegetables topped with tuna and anchovies. The salad is displayed on a flat plate or platter and arranged on a bed of lettuce. Ripe tomato wedges, wedges of hard-boiled eggs, are topped with canned[citation needed] tuna (tinned in oil), and Niçoise Cailletier olives. Finally the salad is garnished with tinned[citation needed] anchovies. The salad is served with vinaigrette.
The original version of the salad always included raw red peppersshallots, and artichoke hearts, never potatoes. The French, especially in the Nice area, will clearly state no cooked vegetables are to be used. "[...] la salade Niçoise ne contient pas de légumes cuits."[1]
Rumours[weasel words][unreliable source?] suggest the famous choreographer Balanchine may have influenced the creation of this dish during his tenure in Monte Carlo. Others claim it is a Provençal dish.[citation needed] This salad was made famous in America by "the French Chef", Julia Child.[citation needed]
Salade Niçoise and its ingredients are often debated by purists. A common debate is the use of lettuce, which differs from village to village.

Salade Niçoise
From Julia's Kitchen Wisdom, by Julia Child.
Of all main-course salads, the Niçoise is my all-time favorite, with its fresh butter-lettuce foundation; its carefully cooked, beautifully green green beans; its colorful contrast of halved hard-boiled eggs, ripe red tomatoes, and black olives; all fortified by chunks of tunafish and freshly opened anchovies. It's a perfect luncheon dish, to my mind, winter, summer, spring, and fall — an inspired combination that pleases everyone.
1 large head Boston-lettuce leaves, washed and dried
1 pound green beans, cooked and refreshed
1-1/2 tablespoons minced shallots
1/2 to 2/3 cup basic vinaigrette
Salt and freshly ground pepper
3 or 4 ripe red tomatoes, cut into wedges (or 10 to 12 cherry tomatoes, halved)
3 or 4 "boiling" potatoes, peeled, sliced, and cooked
Two 3-ounce cans chunk tuna, preferably oil-packed
6 hard-boiled eggs, peeled and halved
1 freshly opened can of flat anchovy fillets
1/3 cup small black Niçoise-type olives
2 to 3 tablespoons capers
3 tablespoons minced fresh parsley
Arrange the lettuce leaves on a large platter or in a shallow bowl. Shortly before serving, toss the beans with the shallots, spoonfuls of vinaigrette, and salt and pepper. Baste the tomatoes with a spoonful of vinaigrette. Place the potatoes in the center of the platter and arrange a mound of beans at either end, with tomatoes and small mounds of tuna at strategic intervals. Ring the platter with halves of hard-boiled eggs, sunny side up, and curl an anchovy on top of each. Spoon more vinaigrette over all; scatter on olives, capers, and parsley, and serve.
Yield: Serves 6

Difficulty: Moderate
Cook Time:  min
When Nora Ephron, director of the Julia Child movie "Julie and Julia," "Good Morning America" cooked up on of Julia's favorite salads, the Salade Nicoise. But what's a good salad without a great dressing?


  • 2 strips of fresh lemon peel, 1 by 2 ½ inches each

  • 1/4 tsp. salt, plus more, if needed

  • 1/2 Tbs. Dijon-type prepared mustard

  • 1 to 2 Tbs. freshly squeezed lemon juice

  • 1/2 cup fine fresh oil

  • Freshly ground pepper

  • Cooking Directions

    Mince the lemon peel very finely with the salt, scrape it into the mortar or bowl, and mash into a fine paste with the pestle or spoon.
    Beat in the mustard and 1 tablespoon of the lemon juice; when thoroughly blended start beating in the oil by droplets to make a homogeneous sauce—easier when done with a small electric mixer.
    Beat in droplets more lemon juice and salt and pepper to taste.

    Recipe Summary

    Main Ingredients: lemonmustardoilpepper

    Excerpted from The Way to Cook by Julia Child. Copyright © 1989 by Julia Child. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.

    Bon appetit, y'all!
    La Ging

    #GF Giveaway Offer: @RudislutenFree Spreads the Bread for #Celiac Awareness Month

    I got this from Rudi's Gluten Free, a company I like and support.  For two more days, they're sponsoring this contest.

    I hope you'll follow the instructions and enter.

    And here's something special to you:  Tweet me @gingercm to be entered in the drawing for the prize pack below. 

    Good luck, and SPREAD THE LOVE and the BREAD!


    With one week left in the month, we’re hoping you can jump on board quickly to help spread the word—and some dough to these awesome organizations!


    From now until the end of the month, fans of Rudi’s Gluten-Free on Facebook can select one of four celiac organizations (Celiac Disease Foundation, Celiac Sprue Association, Gluten Intolerance Group and National Foundation for Celiac Awareness) to receive a $1 donation from Rudi’s Gluten-Free and will then be able to download a $1 off coupon for any Rudi’s Gluten-Free product. It’s as simple as, “Get a Dollar. Give a Dollar.”


    We’ve put together a celebratory package full of smile-worthy goodies for one lucky winner. The package includes an apron to make cooking a little more fun, a gluten-free cookbook, “Gluten-Free on a Shoestring,” by Nicole Hunn, Rudi’s Gluten-Free coupons, a reusable shopping bag, a Rudi’s t-shirt, and bread clips.

    Help Rudi's Spread the BREAD!

    Tuesday, May 29, 2012

    SAVE $65 ~ Jules' Cupboard New-to-Gluten-Free Pack ~ Free Shipping

    This is a great deal from Jules!

    You may unsubscribe if you no longer wish to receive our emails.
    Dear Ginger,

    Less than 30 packs remain.

    Jules' Cupboard packs have been flying off the shelves. 
    Save $65 on Jules' Cupboard New-to-Gluten-Free Pack.
    You will also get
    FREE SHIPPING on your WHOLE order!!!

    Read what some of our customers are saying. 
    "I received my GF package yesterday.  Finally opened it tonight and I am excited about all the products in there....  Can't wait to try everything....  Thank you so much for this package.  I have been struggling and I am finally finding good things to eat."

    "I was impressed that there were full sized products as well as coupons and informative literature. More than I expected! And I like knowing that the products have been taste tested by someone whom I trust."

    Click the arrow below to see Jules' video describing the New-to-Gluten-Free Pack.  

    "I've been gluten free for about 9 years and always love trying new products. I wish I had a trial pack option back then. The corn pasta was really good. I thought the trial pack touched all the things that concern a new gluten free diet!"




    Regular Price:  $130
    You Save:  $65


    Plus you get FREE SHIPPING on your WHOLE order.


    The foundation of this new pack is Jules' book, The First Year: Celiac Disease and Living Gluten Free.  It was written to guide, encourage and reduce the missteps many people have when transitioning to gluten-free living.

    Not for you?  Pass this along to a friend or two ~ they will surely thank you!      

    • The First Year: Celiac Disease and Living Gluten Free by Jules Shepard in paperback  
    • Jules' All Purpose Flour (5 lb. bag) 
    • Jules' Cookie Mix (makes 50-60 palm sized cookies) 
    • Jules' Certified Gluten Free Quick Oats (1 lb. bag) 
    • Jules' Nearly Normal Cooking E-book
    • Jules' Cookie-Mix E-book
    • Jules' Dinner-A-Day E-book

    Contents from Jules' Product Partners:      

    • Conrad Rice Mill - Konriko Wild Pecan Rice, Hol-Grain Rice Starch, Hol-Grain Chili Seasoning Mix, and Hol-Grain Chicken Coating Mix 
    • Enjoy Life Mini Chips
    • Earth Balance information and coupons
    • Erewhon Crispy Brown Rice Cereal
    • Glutino Gluten Free Apple Bars
    • GoPicnic Hummus and Cracker Meal 
    • Gluten Free Penne Pasta from Le Veneziane (8.8 oz package)
    • Living Without Magazine
    • TH Foods - Crunchmaster Sea Salt Multi-Grain Crackers 
    • University of Maryland Center for Celiac Disease information
    • GIG information

    Participating products are subject to change.

    Friday, May 25, 2012

    Kick Off your Memorial Day Weekend with Fall Line

    Food that is good & good for you! Support your local farmers!
    210 South Wayne Street, Milledgeville, GA
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    At the Market This Week:

    - Greek Yogurt
    - Growth Hormone Free Milk & Chocolate Milk
    - Pasture Raised Eggs
    - Cabbage
    - Cucumbers
    - Carrots
    - Squash
    - Sugar Snap Peas
    - Delicious Muffins from Sparkleberry
    - Onions
    - Spring Salad Mix
    - Green Beans
    - Strawberries
    - Artisan Cheese

    - Homemade Jellies
    - Grass Fed Beef
    - Heritage Breed Pork
    - Homemade Pound Cake
    - Fingerling Potatoes
    - Vegetable Transplants
    - More Spring Vegetables!

    Memorial Day Weekend!

    Memorial Day Weekend has arrived and so has the warm weather. We hope you'll kick off your relaxing weekend with us. Come to the market to pick-up meat & veggies for the grill. Grill Challenged? No worries, you can find homemade pound cake, delicious ice cream from Southern Swiss Dairy, and all the ingredients you'll need for deviled eggs!

    Weekly Recipe

    Fall Line Fresh Potato Salad: A twist on your Memorial Day Salad



    4 oz. Greek yogurt (any fat content)

    2 T. mayonnaise

    1/2 c. diced pickles (homemade, sweet,  spicy, or dill, with juice in there)

    Two whole green onions, chopped fine (tops and greens)

    1 generous teaspoon black pepper

    Snipped herbs of your choice – chives, parsley, cilantro, mint   about a half cup

    One bunch fresh dill, snipped, or two T. dried.

    (if you like a spicy sauce, add some cayenne – my pickles are spicy so I don’t add anything).

    Stir all together in a medium bowl and let blend.


    2 carrots, shredded, about a half cup

    2 small slicing cucumbers, skin on, about a cup or more, peeled or unpeeled)

    4-6 red radishes, chopped or thinly sliced, about a half cup

    8-10 (about a pound and a half) fresh new potatoes

    3 medium beets (or five small, or one large). Remove greens, but keep the root top on the beets.  No need to peel – do this when cooked.


    Cook the potatoes and beets either by roasting in a foil pack (with olive oil and salt) in the oven or by boiling in well-salted water on the stovetop until pierced by a fork.  Remove from pan and chop potatoes (skin on or off) and skin and dice beets.


    Add immediately to sauce, toss, then let stand for a few minutes. 


    This should serve 6-8 people.


    Potential wild additions, also available from our farmers –

    *Crumbled crisp bacon

    *Crumbled cheese – goat, gouda, feta

    *three chopped hard-boiled eggs


    Recipe Care of Ginger Miller, who says, "Most people think potato salad is just potatoes, pickles and onions, but I think it’s a wonderful way to add additional fresh spring veggies and herbs!  I made this salad from the starred produce items from our market."

    This Week at the Corner

    Come meet Lesly, our Kids Corner expert, and sign-up for Fall Line's weekly post cards containing information about upcoming activities and tips for a healthier life. Your kids can play while you shop... a win-win situation!

    5 Tips for Your First Trip to the Farmers Market

    1) Get There Early
    2) Ask Questions
    3) Look for Sustainable Farmers
    4) Bring Your Re-Usable Bags
    5) Check Out What's In Season
    A joint initiative of First Presbyterian Church, Milledgeville Community Garden
    Association, and Live Healthy Baldwin

    Copyright © 2012 Fall Line Farmers Market, All rights reserved.
    You are receiving this email because you have expressed interest in supporting local farmers and buying fresh, naturally grown food!
    Our mailing address is:
    210 South Wayne Street
    Milledgeville, GA 30161

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    To unsubscribe from the SALE list, click the following link:

    Thursday, May 24, 2012

    @enjoylife: Get Ready For Summer With Some Great New Treats!

    Get Ready For Summer With Some Great New Treats!

     Baked Cheezy Tomatoes With Basil 
    This healthy and delicious appetizer is a proven party pleaser!

    Frozen Chocolate Blackbottom Pie
    The perfect allergy-friendly dessert for your Memorial Day celebration!




    General Enjoy Life Coupons

    home page



    This email was sent to by |  
    Enjoy Life Natural Brands | 3810 N. River Road | Schiller Park | IL | 60176

    The @JC100 recipe du jour -- Coq au Vin

    I have a confession to make.  I have NEVER liked Coq au Vin. Never. 

    With all due respect to La Julia, though, I'm sharing the print of the recipe from The Way to Cook, her tome published Copyright © 1989 by Julia Child. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc. My friend Sandy actually has an autographed copy of that book -- I am jealous of that fact.

    Now, back to why I don't like Coq au Vin.  It all begins with a big old Rhode Island Red Chicken who looked a lot like Foghorn Leghorn of Looney Tunes fame.

    We were raising chickens 10 years ago or so -- we finally had some eggs who hatched.  But it was getting cold, so Blanton decided to expedite the Coq. A colleague even told me how to skin him, which I shared.  It was pretty normal looking when it came in the house. No skin, but no feathers or feet.

    I created a Coq au Vin Julia would have been proud of, but alas, I couldn't deal with the fact that the rooster's brother was still wandering in the yard. I could not eat it.

    Now, I love the idea of a great chicken stew. And I've grown from that a lot -- more realistic, I guess -- but I just couldn't eat the chicken back then.

    Now, I can't have the recipe because of the wine content.  Sigh. Damn chemo shot.

    I will say that my Dad's sweetie is a devotee of this recipe (and I couldn't eat when she made it with a chicken dispatched by Kroger.)

    Now, we make the beurre manie with gluten-free flour blend but it would still be the same.

    I hope you enjoy!

    But I just can't do it.  

    Tuesday, May 22, 2012

    internship available at @agrafrutti

    Internship available with American Gra-frutti, llc in Roswell, Ga.

    We are a dedicated and certified gluten-free bake house, that services wholesale accounts and has a retail store front.

    Projects would include all social media, t shirt and hat designs, public relations, 
    marketing materials, point of sale,
    label / packaging design and retail sets.

    please call marilyn santulli at 404.304.9255 for more information.

    thank you!

    Monday, May 21, 2012

    Fast Food, Hold the Guilt - The Green Life - @Sierraclub Magazine

    An interesting note from The Sierra Club:

    On the occasion you’re indulging in an extra large order of French fries, a chocolate milk shake or a goopy chicken wrap with too much dressing, fast food usually brings about feelings of guilt.  But man, it sure does taste good!


    The Green Life identified several fast food joints that environmentalists can order from with a clear conscience:


    Five Guys

    Hardly healthy, their French friends are vegan and delicious.  Potatoes are cut fresh – no freezers here.  Without processing, they minimize energy input and the packaging is just a paper cup and an unbleached paper bag.  (Recommended by Jay Friedlander, Director, Sustainable Business program, College of the Atlantic in Bar Harbor, ME)


    Le Pain Quotidien

    Sustainability is done in an exceptionally fresh and tasty way by using organic ingredients, reclaimed & recycled materials, energy-efficient appliances, and environmentally-friendly cleaning supplies.  (Recommended by Hans Hess, founder and CEO, Elevation Burger)



    They’re bringing environmentally conscious business practices to a large national chain by using natural meats, hormone-free chicken and organic beans, as well as eco-friendly design elements and biodegradable tableware.  (Recommended by Michael Wang, founder and of Foumami Asian Sandwich Bar in Boston, MA)


    When you’re done eating, it may be time for a walk.  If you’re looking for more quick culinary fixes, check out

    A great #GF addition for Memorial Day -- San-J Orange Sauce!

    Last month I received a delicious bottle of San-J Orange sauce from the company. It is both gluten and wheat free, and I have to tell you, I am rationing it until I can find another bottle.
    I've been a huge fan of San-J since I went gluten free five years ago.  I am never without a vial of the wonderful wheat and gluten free tamari.  And this sauce will join my staples. 
    Here's a sweet sample of the sauce's vital statistics, from the website:
    Here's a sweet blurb on the product. Get some for this weekend.  I'm serious!  And you'll also notice three new #gf salad dressings, which I know I'd love to try!
    May is National Barbecue Month, and what better way to enjoy cooking outdoors again than with these delightfully simple and gluten-free recipes that showcase San-J's rich Orange Sauce! Whether you are grilling seafood, poultry, ribs, beef, or even tofu, the Orange Sauce adds extraordinary flavor to the dish.
    Here's one of my recipes created with this sauce.
    Slow-cooked Pork Ribs with mixed greens
    Two pounds country style pork ribs
    One head chopped cabbage, kale, chard, beet greens, or a combination
    One large onion, sliced
    Three crushed garlic cloves
    Salt and fresh-ground pepper to taste.
    scant 1/4 cup San-J Wheat and gluten-free tamari
    NOTE:  You can also add a large can of diced potatoes to this mixture with no ill effect :-)
    Instructions:  Shred greens and layer it, the sliced onions, and garlic in the bottom of a slow cooker.  Season well with salt and pepper, toss, then add the 1/4 cup GF tamari, water or stock of choice.
    Take 1/4 cup San-J Orange sauce and marinate the ribs in it for two hours before placing on top of the cabbage.  Cook on simmer low for four-five hours. Remove lid and smear remaining sauce on ribs.  Let sit covered for about 30 more minutes on warm.
    Serves, well, depends on how many ribs there are....
    My second recipe is an homage to the character of Sheldon Cooper on The Big Bang Theory.  It's called "This really isn't tangerine chicken," to which I add, it's BETTER.  Adapted from Good Housekeeping:
    Sheldon's Bazinga Orange Chicken.

    • 1/2 cup San-J Orange Sauce
    • Zest of one orange (or dried equivalent)
    • 1 tablespoon(s) cornstarch
    • 2 tablespoon(s) San-J gluten-free Tamari sauce
    • 1 1/2 pound(s) skinless, boneless chicken-breast halves, cut into 1/2-inch-wide strips
    • 1 cup(s) quick-cooking (10 minute) brown rice
    • 4 teaspoon(s) vegetable oil
    • 1 bag(s) (12 ounces) broccoli florets
    • 2 medium carrots, thinly sliced diagonally
    • 3  green onions, cut into 1-inch pieces
    • 1/3 cup(s) water

    1. Cut chicken into strips.  
    2. In medium bowl, combine San-J GF Tamari and 1 tablespoon cornstarch. Add chicken and toss to coat; set chicken mixture aside.
    3. Cook rice as label directs. Meanwhile, in 12-inch skillet, heat 2 teaspoons vegetable oil on medium-high until hot. Add peel and cook 1 minute or until lightly browned. With tongs or slotted spoon, transfer peel to large bowl.
    4. To same skillet, add broccoli, carrots, and green onions; stir to coat with oil. Add water; cover and cook 4 minutes, stirring once. Uncover and cook 1 minute longer or until vegetables are tender-crisp, stirring frequently. Transfer vegetables to bowl with peel.
    5. To same skillet, add remaining 2 teaspoons vegetable oil; reduce heat to medium. Add chicken mixture and cook 6 to 7 minutes or until chicken is golden and no longer pink throughout, stirring frequently. Top with sauce and stir thoroughly, deglazing the pan (you might need to add one or two tablespoons of water). Transfer chicken to bowl with cooked vegetables.
    6. To serve, spoon brown rice into 4 shallow dinner bowls; top with chicken and vegetables.
    These are their great recipes, provided to me: 

    Swordfish with Orange Fennel Salad
    Created by: By Carol Kicinski
    4 – 6 ounce swordfish fillets
    ¼ cup plus 2 Tablespoons San-J Orange Sauce, divided
    2 large oranges, peeled
    1 large fennel
    ¼ cup olive oil
    1 teaspoon kosher or fine sea salt
    ½ teaspoon black pepper
    Place the swordfish fillets in a large plastic storage bag. Add ¼ cup San-J Orange Sauce and gently shake to coat the fillets with sauce. Marinate in the refrigerator fro 30 minutes. Heat grill to medium high heat (450°F).
    Cut the oranges into segments over a plate or bowl to catch the juice. Measure 1 tablespoon of orange juice and combine with 2 Tablespoons San-J Orange Sauce, olive oil, salt and pepper in a medium mixing bowl. Add the sliced fennel and toss gently to combine. Cover and refrigerate until serving time.
    Remove swordfish from marinade and discard marinade. Brush grates of the grill with some oil. Grill for 8 minutes with the lid closed, turning once.
    Place the orange and fennel salad on plates and top with the swordfish fillets and serve.
    Makes 4 Servings.
    This recipe printed from
    © 2012 San-J International. All rights reserved.
    Grilled Orange Chicken
    Created by: By Carol Kicinski
    6 boneless, skinless chicken thighs
    ½ cup San-J Orange Sauce ½ cup honey
    2 teaspoons sesame seeds
    Cut chicken into 1½ inch pieces. Combine the San-J Orange Sauce and honey and put half in a medium mixing bowl, reserve the rest for later. Add the chicken pieces to the bowl and toss to combine. Let chicken marinate for 20 minutes at room temperature or for up to 4 hours in the refrigerator. (If marinating in the refrigerator, let come to room temperature for 20 minutes before grilling.) If using wooden skewers, soak 4 in water for 20 minutes. Pre-heat the grill to moderately high heat (450°F on a gas grill).
    Divide chicken pieces onto 4 skewers allowing the chicken to touch but do not cram the pieces together. Brush grates of grill with oil.
    Grill for 4 minutes with the lid to barbecue closed. Turn skewers over and grill another 4 minutes covered. Brush the reserved sauce onto the chicken and cook for another 2 minutes, turning several times, or until the chicken is cooked through but still juicy. Sprinkle with sesame seeds and serve.
    Makes 4 Servings.
    This recipe printed from
    © 2012 San-J International. All rights reserved.
    About San-J's Orange Sauce
    San-J Orange Sauce is an exciting new addition to San-J's line of Gluten Free Asian Cooking Sauces. It brings a delectable orange flavor to all of your favorite dishes and strikes a perfect balance with San-J Gluten Free Tamari Soy Sauce. It's a wonderful glaze on chicken, ribs, shrimp or tofu; is perfect as a stir-fry sauce on your favorite meats and vegetables; and perfect as a dipping sauce on spring rolls and dim sum. San-J Orange Sauce is certified gluten free by the Gluten-Free Certification Organization.
    an-J International, Inc.
    2880 Sprouse Drive
    Richmond, Virginia 23231
    Phone: 804.226.8333
    Toll Free: 800.446.5500
    Fax: 804.226.8383