Monday, August 30, 2010
Welcome to my gluten-free wife blog!
Over lunch yesterday at our favorite greasy-spoon, my lovely wife and kids encouraged my to start a blog about gluten-free cooking for my wife, who was diagnosed with celiac disease a few months ago, so here it is! I have always enjoyed cooking, and doing it without wheat has been an interesting and fun challenge. And they say that I'm a good writer, so what the heck!! I will post musings, recipes, the inevitable searches for gluten-free food, and any other whimsy related to my gluten-free adventures. Please contribute your stories and recipes and any other fun stuff related to your gluten-free trevails.
Anyway, about myself. I'm a middle-aged fellow of Irish-German-Bohunk extraction, and work as a scientist in the environmental consulting field. I have a Ph.D. in Environmental Sciences, and fortunately I'm still learning new stuff so the regular J.O.B. is going well. When I'm not working or cooking, I'm hanging out with my gluten-free wife and kids, golfing, gardening, and, I have to admit, watching sports on TV (spell that as sports junkie).
Let's start with last night's dinner: Fiery Grilled Beef Salad. Officially, this was the third new Thai recipe I've worked on since taking the Thai plunge a couple of weeks ago. Besides the gluten-free aspect and the wonderful kalidoscope of flavors, it's a great way to get the dreaded vegetables into our younger daughter's life.
The sauce was made of lemon juice, gluten-free fish sauce, chopped cilantro stems, minced garlic, minced shallot, diced chili peppers, and a dash of white pepper. I marinated a sirloin steak in a gluten-free soy for about three hours, and then grilled it. After letting it cool, I sliced it thinly, and then tossed the beef slices with tomato wedges (thin), purple onion (thin), chopped mint, and sliced lemon grass. Then the sauce went on and everything is tossed together. Served it over pieces of lettuce. Yum city + happy wife + happy kids = Fun. I'll post the recipe later.
Anyway, about myself. I'm a middle-aged fellow of Irish-German-Bohunk extraction, and work as a scientist in the environmental consulting field. I have a Ph.D. in Environmental Sciences, and fortunately I'm still learning new stuff so the regular J.O.B. is going well. When I'm not working or cooking, I'm hanging out with my gluten-free wife and kids, golfing, gardening, and, I have to admit, watching sports on TV (spell that as sports junkie).
Let's start with last night's dinner: Fiery Grilled Beef Salad. Officially, this was the third new Thai recipe I've worked on since taking the Thai plunge a couple of weeks ago. Besides the gluten-free aspect and the wonderful kalidoscope of flavors, it's a great way to get the dreaded vegetables into our younger daughter's life.
The sauce was made of lemon juice, gluten-free fish sauce, chopped cilantro stems, minced garlic, minced shallot, diced chili peppers, and a dash of white pepper. I marinated a sirloin steak in a gluten-free soy for about three hours, and then grilled it. After letting it cool, I sliced it thinly, and then tossed the beef slices with tomato wedges (thin), purple onion (thin), chopped mint, and sliced lemon grass. Then the sauce went on and everything is tossed together. Served it over pieces of lettuce. Yum city + happy wife + happy kids = Fun. I'll post the recipe later.
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