Gluttonous and Good For You!

Gluttonous and Good For You!

Thursday, July 24, 2014

Corn Pasta with Fresh Summer Corn, Tomatoes, and Chives


Right now corn and tomatoes are in prime peak at the farmers markets, and priced well.  I love corn on the cob, but it does a number on my teeth.  I thought why not cut the corn kernels off the cobb and saute them with my favorite corn pasta.  Corn on corn.  Top it off with some summer tomatoes (anything kind(s) that appeal to you) and chives to freshen it up and make it aromatic.  This dish is super light and easy to make.  Some protein toppers to add in to compliment this dish well would be grilled chicken or shrimp, feta cheese, any fresh crumbly cheese.  And for pasta - any kind will work, but I'm partial to my favorite Italian gluten-free corn pasta, Le Veneziane.

Corn Pasta with Fresh Summer Corn, Tomatoes, and Chives
Ingredients:
  • Olive oil, 2 tablespoons
  • Corn kernels, cut from 3-4 ears of fresh corn
  • Salt and pepper, to taste
  • Tomatoes, about 1/2 pound, cut into medium dice (half or quartered if using cherry tomatoes)
  • Corn Pasta Fettucce, 1 package/250 grams
  • Fresh Chives, handful, chopped fine
Directions:
  1. Using a large sauce pan, bring salted water to a boil for the pasta.  Drop the pasta and stir to ensure it doesn't stick together.
  2. In a large skillet, heat up oil over low-medium heat.  Saute the corn kernels with stirring for about 5 minutes.
  3. Drain the pasta and immediately add to skillet with corn.  Season to taste with salt and pepper.  Top with tomatoes and chives.  Enjoy immediately.

Makes 4 servings.

-Erin Swing
Swing Eats

This is part of Food Network's Sensational Sides Feast. Check out The FN Dish.  This week we're focusing on corn on the cob.  On twitter, we're tagging #SummerSoireeHere’s the link to our Summer Soirée Pinterest board: http://pinterest.com/foodnetwork/lets-pull-up-a-chair/  Other amazing corn on the cob recipes to try out from our other friends:



Thursday, July 17, 2014

Long John Silver's Style Fried Chicken Planks (gluten-free)


I only eat fried foods a few times a year, at most.  If you are gluten-intolerant, you understand.  It's damn near impossible to find safe non-contaminated fries at a restaurant, let alone gluten-free fried foods.  My favorite fried chicken was Long John Silver's chicken planks.  Ah, heaven.  Perfectly delectable battered chicken with no bones or fuss.  Personally, I'll take it over KFC any day.  I rarely make fried food because it's not the healthiest, nor the cleanest to make, the multiple batches of frying while keeping target temperature, and keeping your cool over the hot oil.  Yes, those are chopsticks in the top picture.  I found it easiest to use them to dredge the chicken in the batter, as well to turn and remove from the cooking oil.  This tastes exactly like how I remember LJS's chicken, even if it has been twelvish years for me!  Make this for loved ones to share - they won't know nor let alone care that it is gluten-free.  This chicken is so perfectly fried with a great tasting batter that is crispy with a perfect balance of flavor from the salt and garlic/onion and a touch of sugar.  Now, remember you can make this a higher nutritional content by picking a more "wholesome" all-purpose gluten-free flour like Bob's Red Mill.  I used all white and refined with gluten-free Bisquick that I found lurking in my pantry.

Long John Silver's Style Fried Chicken Planks (gluten-free)
Ingredients:
  • Chicken Breast or Tenderloins, 1 lb (cut into planks)
  • All-Purpose Gluten-Free Flour, ¾ cup
  • Cornstarch, 2 tablespoons
  • Baking Soda, ¼ teaspoon
  • Baking Powder, ¼ teaspoon
  • Salt, 2 teaspoons
  • Sugar, 1 teaspoon
  • Onion Powder, ¼ teaspoon
  • Garlic Powder, ¼ teaspoon
  • Water, 1 cup 
  • Canola Oil (or any vegetable oil), 3-4 cups or as needed

Directions:

  1. Combine dry ingredients in a medium/large bowl and mix well.
  2. Add water and stir until well combined.
  3. Heat oil to between 360 and 375.
  4. Dredge the chicken in batter to coat completely.
  5. Deep fry for until golden brown (about 3 minutes per side).
If you feel the need for a dipping sauce, there are a couple of different options: ketchup; honey mustard (1:1/honey:mustard); tartar sauce; or "fancy sauce" (mayonnaise with hot sauce of your choice.)  Enjoy immediately, for it doesn't keep well.  Probably won't last know considering how tasty it is.

-Erin Swing
Swing Eats

This is part of Food Network's Sensational Sides Feast. Check out The FN Dish.  This week we're focusing on chicken.  On twitter, we're tagging #SummerSoireeHere’s the link to our Summer Soirée Pinterest board: http://pinterest.com/foodnetwork/lets-pull-up-a-chair/  Other amazing chicken recipes to try out from our other friends:



Thursday, July 10, 2014

Thai Coleslaw



I love mayonnaise and anything mayonnaise based.  However, it doesn't serve me well when I'm watching my weight.  Obviously, I'm a sucker for traditional coleslaw.  This time,  I wanted to come up with a healthier version that was packed with flavor and texture.  Recently, I rediscovered my little recipe book, "Art of Thai Cooking," from a cooking class I took while in Thailand.  I immediately went to the green papaya salad.  Hey, that's like a coleslaw.  I'll just make substitute out ingredients for those that are more traditional to coleslaw and readily available at the average American grocery store.  This is a simple recipe, yet complex with the traditional four components of Thai cuisine: salty from the fish sauce; sweet from brown sugar; tart from lime juice; and slightly spicy with chili sauce.  Feel free to swap out ingredients, like using red cabbage for green cabbage; and green papaya or any fruit for mango.

Thai Coleslaw
Ingredients:
  • garlic, 1-2 cloves, minced
  • chili sauce, 1 teaspoon
  • fish sauce, 1 tablespoon
  • brown sugar, 1 teaspoon (or palm sugar)
  • cabbage, 1/2 head, shredded
  • mango, 1, peeled and cut julienne
  • green onions, 2 stalks, chopped fine
  • cilantro, handful, chopped fine
  • roasted peanuts, 2 tablespoons, chopped course
Directions:
  1. In a large mixing bowl, combine the garlic, chili sauce, fish sauce, and brown sugar.
  2. Add the cabbage and mango, mix well.
  3. Add in the green onions, cilantro, and peanuts (reserving a little for garnish) and mix well, yet carefully.
-Erin Swing
Swing Eats

This is part of Food Network's Sensational Sides Feast. Check out The FN Dish.  This week we're focusing on coleslaw.  On twitter, we're tagging #SummerSoireeHere’s the link to our Summer Soirée Pinterest board: http://pinterest.com/foodnetwork/lets-pull-up-a-chair/  Other amazing coleslaw recipes to try out from our other friends:


Thursday, July 3, 2014

Corn Dogs (gluten-free)



What's more American than meat on a stick?  Hot dog on a stick.  I love corn dogs.  Really, who doesn't?  Corn dogs are a guilty pleasure for many of us, whether we admit it or not. These are baked with a Brazilian bread mix of tapioca flour, which is nice and chewy. The "dog" can be your choice of hot dog, veggie dog, chicken sausage, etc. Just make sure it is precooked. If it is large, you may want to cut it in half lengthwise.

Corn Dogs (gluten-free)

Ingredients:
  • 1 package of chebe bread mix (your choice)
  • ¾ cup of corn meal
  • ¼ cup sugar
  • ½ teaspoon salt
  • ¼ teaspoon garlic or onion powder (optional)
  • 2/3 cup milk
  • ¼ cup oil (vegetable, canola, olive, etc.)
  • 1 egg, large, beaten
  • (½ cup grated cheese of your choice, optional)
  • 6 precooked dogs (your choice)
  • 3 sets of wooden chopsticks, separated and soaked in water (so they won't burn in oven)

Directions:

  1. Preheat the oven to 375F degrees.
  2. In a large bowl, mix the chebe, corn meal, sugar, salt and garlic/onion powder until uniform. Add in the liquids, the milk, oil, egg (and cheese if desired). Mix with spoon until homogenous. Separate the dough into 6 portions. Put a chopstick into the dog, mold one portion of the dough around the dog until uniform and completely covering it. Repeat for all six.
  3. Place in oven and bake for about 20 minutes or until just golden brown.
Note: Chebe mix can be found at your local store here: http://www.chebe.com/pages/store-locator

-Erin Swing
Swing Eats

This is part of Food Network's Sensational Sides Feast. Check out The FN Dish.  This week we're focusing on 4th of July treats.  On twitter, we're tagging #SummerSoireeHere’s the link to our Summer Soirée Pinterest board: http://pinterest.com/foodnetwork/lets-pull-up-a-chair/
  Other amazing patriotic recipes to try out from our other friends:


The Heritage Cook: Firecracker Salad
Jeanette's Healthy Living: Brazilian Acai Breakfast Bowl
Weelicious: Magical Fruit Wands
Sweet Bake Life: Patriotic Moscato Gelatin Shots
Virtually Homemade: Traditional Potato Salad
Dishing With Divya: Red, White and Blue Fruit Salad
Feed Me Phoebe: Red, White and Blue Coconut Panna Cotta Cups
Domesticate Me: 12 Foolproof Recipes for the Fourth of July
Taste With The Eyes: Patriotic Grilled Chicken, Savory Blueberry Compote and Strawberry Arugula Salad
Napa Farmhouse 1885: Grilled Bruschetta with Pesto, Sauteed Spinach and Garlic Scapes
Red or Green: Popcorn with Jalapenos and Extra Virgin Olive Oil
Elephants and the Coconut Trees: Mini Cherry Blueberry Pies
Devour: Star Sweets for the 4th
Swing Eats: Corn Dogs (Gluten-Free)
Daily*Dishin: Dilly Potato Salad
FN Dish: 4th of July Treats