I’m headed out to get a whole chicken and chew some bubblegum, and I’m all out of bubblegum. You guys, when someone tells me they have an incredibly simple gluten-free recipe for the best ‘effing chicken, ever, like seriously, I’m going to get on it. So watch out, everyone on Santa Monica and Fairfax, because I’m pulling into Whole Foods to have a conversation with the butcher.
And that’s the kind of inspiration GFF magazine is going for, and has succeeded in so doing: The kick in the butt us gluten-free people need to get cooking because we can eat as well as everyone else, dammit! I mean, except for croissants. But still. Look at these covers!
There is a great group of people curating this gorgeous mag, and I happen to be fans of said people, which is why I’m telling you about this fancy aspirational (and inspirational, did I say that?) gluten-free magazine with the glossiest of photos and food porn for days. I’m digging it, and if you want to be sure and subscribe in time for the Fall/Holiday issue I suggest you click now to subscribe and give yourself 20% off because you deserve it! Just use the code GFFGIMB and you’ll get a generous 20% off your magazine bill, and food ideas that just won’t quit.
In the meantime, here’s how to make that chicken. Continue reading
It’s always sad to lose a restaurant to unsafe gluten practices. (RIP, Grand India Cafe.) And it’s especially sad when it’s a particular type of food that’s not as easy to whip up as say, a cheeseburger. So when I learned my chicken tikka masala was grilled on the same grill as the naan bread, well, I had to buck up and make my own damn saag paneer side to my masala.
Really, it was only a matter of time as I’ve been enjoying a multitude of spices up in my recipes lately. If I can expand my dinner repertoire, so much the better. After all, well-flavored food is so much more filling than bland (although please never, ever, take away my mashed potatoes) and that’s a good thing. Right? RIGHT. And food without gluten is so much better for my farting situation than food WITH gluten, so from now on this is how we eat Indian take out at my house.
Who made this mess?
You’ve got your chicken in the yogurt cooking over there, the masala sauce bubbling away, and the saag paneer/feta since I couldn’t find any paneer. (Feta may not look nearly as good as paneer, nor be as sturdy, but the flavor is fab.) To keep some tradition in our dinner, I did go back to a regular ol’ chicken tikka masala recipe instead of making it funky like the one above. I also splurged on the basmati rice because that really ties it all together, yes? Oh, you think the naan does? Well, call up Grand India Cafe, but we don’t play that here. Unless we do (recipe in my new book!). But I forgot that night. Sorry guys, I was too busy watching the feta.
So, yeah, if you want to go traditional, and not poop-inducing, here’s a few ways to do it!* Continue reading
I could be in your house.
Whoo-hooo! It’s a long weekend for those of us in the States (no offense to my UK friends, because we still have a special relationship) and I’m personally super stoked about that. So stoked, that on this final day of giveaways I’m going to be giving away not one copy of The Gluten-Free Cheat Sheet: Go Go-Free in 30 Days or Less, not two copies of The Gluten-Free Cheat Sheet: Go Go-Free in 30 Days or Less, but FIVE whole copies of The Gluten-Free Cheat Sheet: Go Go-Free in 30 Days or Less!!!!!!!
Damn. That’s a lot of mail.
But first, the winner of yesterday’s challenge!
It’s true, I was given the nickname “Dairy Queen” due to my huge love of dairy. It’s also true that I can’t love dairy so hard anymore, making the nickname all the more tragic. Several of you guessed this correctly, because you’re on it, and one name was drawn from my daughter’s Dodgers hat. Joel MW!
Here was his answer: “The Dairy Queen, which is better than Drama Queen, although maybe the bit where you put that guy in a headlock qualifies . . . ;-)”
Oh, dairy. You were my first love.
And now it’s time for the next wins, wherein you guys have to do one super easy thing.
It’s the 4th day of this wacky contest where any of you could win my new book, The Gluten-Free Cheat Sheet: Go G-Free in 30 Days or Less and I so appreciated all of the lunch guesses in this win my book competition. I wish I HAD gotten Zankou because, YUM. And I was also impressed with the In ‘n’ Out guesses because that was in my head, and it was just a last minute time thing that had me veer in a different direction. Well played, my readers. Well played. Continue reading
Betty White totally knows how to go g-free
Oh hey, guys. So you know I wrote another book? It’s totally true. I WROTE ANOTHER BOOK AND PEOPLE ARE SELLING IT!
This is my second book so you may be asking “What else do you have to say, April? No, really?” Well, it’s interesting because I find myself picking up my own copy of this new book several times a week. Not because I’m checking for mistakes. (Oops! Be sure to add 1 cup of milk to that Parmesan Popover recipe, you guys!) But because I wrote 100 freaking recipes and I need to remind myself what I can make for dinner.
The Gluten-Free Cheat Sheet: Go G-Free in 30 Days or Less is super useful. Not that my first book was not. That book was ridiculously useful, especially when you were looking for curse words to describe your current gluten-free situation. But The GFCS is all about living your life day to day and trying to manage your meals.
I’ll be honest, working up 100 recipes was not easy. I was cooking like a gd maniac last year, and I even hired a super duper recipe developer to help me when I was like, “I just cannot get this granola right. I cannot.” The result being, 100 amazing recipes that you’ll want to use when you just cannot order from the vegan/raw take out place for one more night.
Here’s the even better news: Continue reading
Break out the canapés, bitches, it’s time to get your gluten-free apps on.
When’s the last time you heard the word “canapé” much less eaten/made one? I’m now fully obsessed with making every single canapé in the old school Betty Crocker Picture Cook Book from 1950. It’s become my “thing.” By “thing” I mean, I’m cutting gluten-free bread into designs and stocking my kitchen with toast beds. Yes, I DO know how to have a good time.
It’s not only the canapés in the Betty Crocker book I’m honing in on, it’s actually all of these classic appetizers. I mean, look at these!
Still over here with the ghee, you guys. As we all know, I love the dairy but it’s always good for me to have dairy-free recipes in my back pocket when I’m trying hard to recover from a gluten’ing or just my husband saying, “Chicken fried steak with gravy, AGAIN???” So. Ghee!