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Category Archives: Gluten Free
I’ve been working with the wonderful and talented Selina Maitreya to complete my portfolio. After going through all of my current images, we decided that I needed at least 15 more. One missing category: soup.
After our last meeting, we decided that I needed two soups: one creamy and one chunky. Today was creamy soup day. I spent the afternoon peeling and roasting carrots and then pureeing and straining.
The end result was very delicious. Think I need to work on the styling a bit more though. My cream swirls need some practice
Food photography is much more than shooting beautiful food. So often we need to be the chef and stylist too. It’s fun to wear so many hats!
A few weeks ago I was in Brooklyn visiting my daughter and we had breakfast in a wonderful coffee shop restaurant. She had a mashed potato omelette and so of course I had to try it at home. Oh so yummy when the creamy mashed potatoes ooze out onto your fork. It’s also filled with some diced ham and topped with provolone cheese.
Here’s a healthy fresh dinner from grill to table in about a half hour. Start with the slaw while the grill heats up. Brush the chicken pieces with the chili sauce. Enjoy a few sips of your favorite chilled beverage while the slaw marinates a few minutes. Assemble the lettuce or cabbage cups with the slaw and grill the chicken skewers. Top the slaw with the grilled chicken and enjoy. This recipe can be made with pork too. The white balsamic vinegar in the slaw is less acidic and tart than regular vinegar. If using white vinegar, add a teaspoon or so of fine sugar.
Recipe adapted from Donna Hay Magazine
Chili Grilled Chicken Skewers with Pickled Slaw
Author: Adapted from Donna Hay Magazine
- 3 carrots, peeled and thinly sliced lengthwise or use the bagged shredded carrots found in the produce section
- Sea Salt
- ½ cup white balsamic vinegar
- 3 cucumbers, peeled and thinly sliced lengthwise
- 2 boneless chicken breasts, cut into large cubes
- ¼ cup Thai Chili Sauce
- Large leaf lettuce of Chinese cabbage leaves
- Cilantro leaves
- Lime Wedges
- Toss the carrot strips with a pinch of salt and the vinegar. (if using white vinegar, dissolve 1 tsp of sugar in the vinegar before adding the carrots)
- Let stand for 10 minutes.
- Add the cucumber strips and mix well.
- Thread the chicken pieces onto skewers and brush with the chili sauce.
- Preheat a gas grill or grill pan on high heat.
- Cook the chicken about 4 minutes on each side or until cooked through.
- Fill the leaves with the pickled slaw and top with the skewers.
- Serve with fresh cilantro leaves and lime wedges.
Here’s some more summer grilling goodness. If you can’t find boneless chicken thighs, ask your butcher to debone them for you or do it yourself (http://allrecipes.com/howto/deboning-a-chicken-thigh/).
Oh, and don’t leave the grilled thighs alone on the kitchen counter while you’re setting up your photograph. Especially if you have a cat. Apparently cats love them too
If you’re eating Paleo, just skip the yogurt on the side.
Recipe adapted from Donna Hay magazine.
Spiced Chicken Thighs
Author: kathy jan (adapted from Donna Hay magazine)
Recipe type: Main Dish, Chicken
- 1 tbs olive oil
- ½ tsp finely shredded lemon zest
- 2 tbs lemon juice
- 1 clove garlic, smashed
- 2 tsp each, paprika, ground cilantro, ground cumin
- 4 boneless chicken thighs
- 2 lemons, halved
- Fresh spinach leaves and greek yogurt to serve
- Combine the oil, lemon zest, juice, garlic and spices in a small bowl.
- Heat your grill or grill pan over high heat.
- Brush the chicken thighs with the spice mixture and grill over high heat about 4 minutes per side or until done.
- Lightly grill the lemon halves.
- Serve the chicken with the grilled lemons, fresh spinach leaves and greek yogurt.
If you're eating paleo or on a diary restricted diet, just skip the yogurt. It's delicious without it too.
Find yourself with more zucchini in the summer than you know what to do with? Here’s a fresh summer salad and another way to enjoy your bountiful summer harvest. This slaw works equally well as a light lunch or as a tangy side for your favorite BBQ. A wide vegetable peeler or mandoline makes the slicing task a little easier.
Zucchini Pineapple Slaw
Author: Recipe adapted from Donna Hay Magazine
Recipe type: Salad
- 2 Carrots, peeled
- 2 Apples (Granny Smith or other crisp, tart variety)
- 2 Zucchini
- ½ Pineapple, cored and peeled
- 1 small head cabbage, cored
- Fresh basil leaves
- ⅓ cup mayonnaise
- 1 tsp mustard (dijon or spicy brown)
- 2 tbs white vinegar (white balsamic or champagne)
- 1 tsp honey
- Slice the carrots and zucchinis lengthwise into very thin strips.
- Slice the apples into thin rounds.
- Slice the pineapple into thin rounds or half-moons.
- Slice the cabbage into thin wedges and separate the leaves.
- Mix and arrange the slaw ingredients on a serving platter.
- Top with fresh basil leaves and drizzle with dressing.
- Serve with additional dressing on the side.
- In a small bowl, whisk the vinegar and honey together until mixed.
- Add the mayonnaise and whisk until blended.
- Whisk in the mustard and season to taste with salt and pepper.
Use a wide vegetable peeler to slice the carrots and zucchini into lengthwise strips or use a mandoline. You can leave the core in the apple as I did or core it before slicing with a knife or mandoline. This slaw recipe makes a very beautiful presentation but it must be cut into bite size pieces to eat it. For a more user friendly and portable version to serve and eat, try cutting the carrots, zucchini and apples into matchsticks or shredding them. Cut the pineapple into very small wedges or small dice. Shred the cabbage or buy it already shredded in a package. Make the dressing and then toss everything together and garnish with the basil.