Let's talk about a well stocked gluten free pantry, refrigerator and freezer. . .

As much as I try to plan my meals in advance, there are always those days or weeks where I fly by the seat of my pants.  There are also those times when I don't feel like grocery shopping.  Those days when I feel like hanging in my sweat pants and don't want to be seen at the neighborhood grocery store with no make-up and a baseball cap!!  For those of us with a gluten intolerance, it is important to have a well stocked cupboard and frig! 

I keep certain items stocked at all times.  I usually buy back ups of the items so I don't run out.

1.  All purpose gluten free flour (I prefer King Arthur)
2.  Rice Flour (this is great for dusting meats prior to cooking)
3.  Corn Meal (Excellent to use in a process, such as a substitute for bread crumbs or to make a meal
or side dish, such as polenta).
4. Xanthan Gum used for baking from scratch to keep our pastries, cakes, cookies, etc. from crumbling.
5.  Gluten free bread mix, such as a French bread mix
6. Gluten free sandwich bread (freezer)
7. Gluten free pizza or Focaccia mix
8.  Three types of meat/poultry in freezer (such as chicken, beef, pork)
9.  Potatoes
10.  Rice (white, brown, Arborio. . .whatever your preference)
11. Dried GF Pasta
12.  Eggs
13.  Fresh and dried herbs
14.  Sufficient produce on hand for several days.  For salad greens stay with hardy greens such as Romaine as it has better staying power. For tomatoes I like to have both Roma and Beefsteak on hand.
15.  Gluten Free Soy Sauce and/or Stir Fry Sauce (I prefer San J Brand)
16. Always keep a nice Extra Virgin Olive Oil and Grape Grain)
17.  Gluten Free Deli Meats (I prefer Boars Head)
18.  A selection of GF Cheese (I like to keep Parmigiano -Reggiano and Mozzarella on hand.)
19.  A variety of vinegars.  (I always have a nicely aged Balsamic, White Balsamic, White Wine and Red Wine Vinegar at a minimum.)
20.  Cooking Wines.  (I always try to have a bottle of red and white that are suitable for cooking as well as a Sherry and Marsala as basic bottles always on hand.)

With a pantry typically stocked with these items, then any day you are prepared to whip up a meal, appetizer, pizza, desert, charcuterie or anything your gluten free heart desires!  Your imagination and mood will dictate it, but you are prepared for anything on the scale from simple and comfort to gourmet.

Fresh Vegetables are naturally gluten free and delicious. Farmer'sMarkets are the best place to shop!

I love fresh vegetables.  Naturally gluten free and delicious!

I find the key to using fresh vegetables is staying creative.  These beautiful gifts of nature are tastey, fresh and a great way to shed some pounds!  So, next time you're craving noodles, reach for the "zoodles" instead!

  Zucchini Noodle Primavera 

I used a Paderno Spiralizer for these "noodles". I really enjoy using this tool! I found it to be much quicker than using the Mandoline. Plus, you get the curly look!  I think that light, fresh Pomadoro Sauce recipes pair best with these "noodles". Because I had such a haul of fresh vegetables from my most recent visit to the Farm Market, I made it a Primavera! It was delicious!

Ingredients:

2 Large Zucchini
4 Cups Crushed Tomatoes
3 Tbsp Extra Virgin Olive Oil
1 Rib of Celery Diced
1 Carrot Diced
1 long Garlic Scape diced, if in season, or substitute 1 medium clove of garlic minced
2 Scallions diced
1 Cup of Mushrooms (White or Baby Bella) sliced
1/2 Tsp of Red Pepper Flake
Salt and Black Pepper to Taste
1/4 Cup Fresh Basil chopped
1/4 Cup Fresh Italian Flat Leaf Parsley chopped
2 Tbsp Fresh Oregano

Directions:

Wash and dry off  Zucchini.  Peel if desired, but I prefer to leave the skin on.  Follow the instructions on your brand spiralizer and make the "zoodles".  Set aside.

In a low saucier or skillet heat the EVOO over medium heat and add the celery and carrots and allow to cook for 2 minutes.  Add the Scallions and Garlic Scape and allow to cook for 2 minutes.  If you are using the Garlic in place of the Scapes, let the Scallions cook for 1 minute before adding garlic and then let the garlic and scallions cook for another minute before adding further.  Add red pepper flake and salt and pepper to taste.  Add Mushrooms and cook for another minute.  Add the crushed tomatoes and stir to incorporate the fresh vegetables through the sauce.  Increase heat to medium high and bring sauce to a boil.  Adjust the heat down slightly and allow the sauce to lightly boil and cook for 5 minutes.  Taste test and adjust salt and pepper to your preference.  Reduce heat to simmer.  Add the Basil, Parsley and Oregano.  Allow the sauce to simmer for 15 minutes stirring frequently.

Add the "zoodles" (no need to par boil) directly to the sauce.  Stir the zucchini gently working it into the sauce until the zoodles are coated thoroughly.  Cover and let cook 2 - 3 minutes.  Taste test for tenderness.  If too al dente, then allow to cook for another minute or 2.  Enjoy!