Antipasto Pasta Salad

This is a concoction that I created last night and put together this afternoon. This morning, I went to the Kosher Butcher to get Turkey Fry and Salami. I found Salami slices in mini-rounds made by the butcher and Turkey Fry in strips.


4-5 mini Salamai rounds
4 slices Turkey Fry
1 cup cooked Tinkyada Brown Rice Pasta Shells
1 medium cucumber
1 small onion
1 yellow tomato
8 grape tomatoes
1/4 cup Blanchard & Blanchard Garlic Garden Dressing

Make pasta shells according to package directions. Rinse well with cold water. Place pasta shells in a medium bowl. Slice up cucumber into small bite-size pieces and add to pasta. Chop the onion into bite-sized pieces and add to pasta. Cut the grape tomatoes into 4 pieces and add to pasta. Chop yellow tomato into bite-sized chunks and toss into pasta salad. Slice the Turkey Fry and Salami Rounds into bite-sized pieces and add to pasta salad. Pour on the Dressing and cover with plastic wrap. Refrigerate overnight before serving. Makes 2 Servings.

All About Tilapia

Tilapia is a tropical fish native to Israel, African and Asian countries. Tilapia is a member of the chichlid species. They live in fresh waters such as shallow streams, rivers, lakes,and ponds. The term tilapia was coined by Scottish zoologist Andrew Smith in 1840. Commercially grown tilapia are mainly males. Tilapia has a very low level of mercury because its diet consists of mostly vegetation. Tilapia is also low in fat, salt and is a great source of protein.

The above information is reworded and partially taken from a wikpedia article on tilapia which can be found here...http://en.wikipedia.org/wiki/Tilapia

Pecan Crusted Tilapia

4 tilapia filets
1/2 cup mayo (not low fat)
1/4 cup Dijon mustard
1 tsp. butter (or Pam spray)
1/4 cup finely chopped pecans
Spread butter on metal baking pan.
Place filets on pan.Combine mayo and Dijon and spread on filets. Sprinkle with pecans. Bake at 375 for about 10 minutes unless filets are extra large, then add about 2 minutes.
Judy Howle

Gluten Free Blogs

I recently stumbled onto a blog where the blogger wants other gluten free bloggers to comment and list their blog addresses. Such a great resource for those needing to be gluten free and I'm so glad she decided to do that. I'm actually excited to see that at this point there are 408 other gluten free bloggers on the net. She is The Gluten Free Goddess and you can get there by clicking on the title of this post. Hope you have fun looking at her blog.

Post Fruity Pebbles and Cocoa Pebbles

August 11, 2009

Dear ,

Thank you for the opportunity to respond to your inquiry regarding Post Pebbles Cereal.
There is no wheat, oats, barley or rye formulated in some of our Post Cereals. Post Fruity and Cocoa Pebbles are the only two Post products that are produced on a dedicated line. Post Foods, LLC does not warranty any of our cereal products to be gluten free. While we are very focused on food safety and have established comprehensive HACCP (Hazard Analysis and Critical Control Points) systems, supported by formal Allergen Prevention programs, it is possible that trace amounts of gluten may be present in transportation vehicles and storage devices. We hope you find this information helpful.Thank you for your inquiry.

Oneeka Crawford
Consumer Response Representative
~~TLXEA_19012622~~N

Chicken Stir-Fry

This was a very quick and easy dinner. I used Uncle Ben's Original Enriched Prboiled Long Grain Rice. It simmers in about 20 minutes. While the rice was simmering, I poured 1 tsp. extra virgin olive oil into a non-stick skillet. I diced up a small onion, added to the skillet and over medium heat fried the onion until it just started to brown. I then added sliced zucchini, yellow squash, bell pepper, and 1 clove garlic, minced and stir-fried about 4 minutes. I then added a 3 oz. boneless Empire Chicken Breast to the skillet. I let it cook for about 10 minutes, turning over the breast once. After the chicken breast was cooked, I added a can of Season Stir-Fry Vegetables (bean sprouts, bamboo shoots, sliced water chestnuts, and baby corn), 1 Tbsp. Mrs. Dash Original Blend, 1 tsp. Curry Powder, 1 tsp. Black Pepper and 1 Tbsp. Balsamic Vinegarand cooked until heated through about 5 mintues.

I put 1/2 cup of rice on a plate. I removed the chicken breast from the skillet and cut into bite size pieces. Added back the chicken to the skillet and spooned the chicken vegetable mixture over the rice. Such a delectable dish!

Teff Wraps

I enjoy Gluten Free Wraps and the Ivory Teff Wraps made by LaTortilla Factory are amazing. These wraps are made of teff, millet and tapioca flours. I buy them at Zagara's, a local grocery store. I've made quesadillas, sandwich wraps and even used them for fajitas.

Quesadillas:

1 Ivory Teff Wrap
1 Tbsp. any brand of gluten free Salsa
1 tsp. minced red onion
3 Tbsp. shredded mozzarella cheese

Place wrap on a plate. Spread salsa evenly onto half the wrap. Sprinkle minced onion and cheese over salsa. Fold wrap in half. Place in preheated broiler for 2 minutes. Flip over and broil another 2 minutes or so until just starts to turn brown. Eat warm. Buen apetito!

Good Morning!

Wednesday, August 12, 2009 Menu:

Brunch-

• Ivory teff wrap with shredded cheese and salsa broiled to make wrap crispy
• radishes, celery, carrots and 2 Tbsp. Hummus
• 1 plum

Snack-

• 1 c. blueberries

Dinner-

• chicken stir-fry with zucchini, yellow squash, can of stir-fry veggies, onions, garlic and balsamic vinegar, spices and fried in 1 tsp. olive oil and PAM.
• White Rice
• Israeli Salad (cucumbers, onions, tomato, vinegar and Mrs. Dash Onion and Herbs)

LS BLogs

LS Blogs

Gluten Free Oat Muffins (HaMotzie)

3 cups Gluten Free Oats
1 tsp. salt
1 T. honey
1 cup hot water
1/2 cup oil
4 eggs
Put 1.5 cups of gluten free oats into food processor until finely ground into oat flour. Set aside and repeat with remaining 1.5 cups of oats.
Combine ground up oats and honey in a large bowl. In a separate large bowl, combine hot water and oil. Add dry ingredients (oats and honey) to hot water mixture and beat. Add eggs and beat until well mixed.
Use paper inserts in a metal muffin tin or use tin foil muffin tins (disposable). Spoon mixture into paper inserts in metal pan or into tin foil pan. Bake at 375 degrees for 50 minutes. Should make 12 muffins.

Spicy Tilapia with Aioli

Spicy Tilapia with Aioli

2 lbs. Tilapia Fillets
2 Tbsp. chili powder
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. curry powder

For the Aioli:
1 1/2 c. mayonnaise
6 cloves garlic, minced
1 1/2 Tbsp. lemon juice
1 1/2 Tbsp. dijon mustard
3/4 tsp mixture of thyme and oregano

Aioli: Mix all ingredients until well blended. Refrigerate.
Preheat grill or broiler. Combine Chili Powder, Garlic Powder, Curry Powder and Onion Powder. Sprinkle on both sides of fish. Place fish on hot grill or in broiler for 4-5 minutes. Turn Once during grilling or broiling. Serve with Aioli.

Today's Menu

Tuesday, August 11,2009:

• Brunch-

Salad with Light Rondele Spreadable Garlic and Herb Cheese

(radishes, cucumber, tomatoes, green onion, red onion, Rondele cheese, vinegar and Mrs. Dash Onion and Herb)

LaTortilla Factory Ivory Teff Wrap with 3 Tbsp. Mozzarella cheese, tomato, and red onion

• Snack-

1 plum

• Dinner-

Spicy Tilapia with Aioli

Homemade French Fries-baked

Broiled Broccoli

Blueberries and Cherries

Petite Kosher Gluten Free Gal

I am a Petite Kosher Gluten Free Gal that lives in the Midwest. January 2009 I discovered I was gluten intolerant after doing an elimination diet. When I added back products with wheat and barley, I got heart burn and broke out in itchy bumps on my neck. I had been diagnosed with Irritable Bowel while in College but still had stomach troubles. After a few months gluten free, my stomach felt better, the heart burn was gone, my so-called acne cleared up for the most part and I had more energy.
I am writing this blog so that others can learn how to keep kosher and gluten free.