Savory

Sesame-Glazed Salmon with Ginger Rice

Ingredients for Salmon:

  • 32 ounces salmon filets (~6-7 filets)
  • Olive oil
  • 5-6 tbsp. ginger, grated
  • 4 tbsp. sesame oil
  • 8 tsp. GF tamari (gluten-free soy sauce)
  • 4 tbsp. brown sugar
  • 5-6 cloves of garlic, crushed
  • 1/2 lime, squeezed
  • Zest of 1 lime, grated
  • 4 tsp. ground cumin

Ingredients for Rice:

  • 1 cup basmati rice
  • 2 kaffir lime leaves
  • 1/8 cup ginger, grated
  • 2 tsp. black sesame seeds

For the salmon, preheat the oven to 235°F. Combine grated ginger, sesame oil, tamari, brown sugar, garlic, lime, set, and cumin to form marinade. Place salmon and marinade in gallon-size ziplock bags. Rub in marinade and refrigerate for at least 30 minutes. After, remove salmon from marinade and save the marinade. Brush salmon with olive oil and fry each side for 1 minutes in a pan over medium-high heat. Place all salmon on a baking sheet lined with foil and pour over saved marinade. Bake salmon for 10-12 minutes. Remove carefully and enjoy! For the rice, cook rice as per packet instructions or in a rice cooker with lime leaves in the water. Once cooked, add grated ginger and black sesame seeds to taste. Best served in a bowl – domed rice on the bottom with fish on top. Enjoy!

Looking for more salmon recipes? Check out Saumon à l’ail

*Recipe adapted from “The Gluten-free Kitchen” by Pamela Moriarty

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April 2015: Tonya’s Kitchen Original Soft Pretzels

Happy belated National Pretzel Day! Missed it by just a few days (but can you blame me? I have yet to find a calendar that has this holiday!), but thankfully I just made in time for National Pretzel Month. In addition to birthdays in my family, the start of spring, the return of Rita’s water ice, and the beginning to the oh-so-hellish end of the academic year, April marks the wonderful celebration of National Pretzel Month. As a fellow gluten-free foodie, I promise, there is much to celebrate when it comes to gluten-free pretzels.

Let me start with the classic pretzel twists and rods, Glutino and Snyder’s GF pretzels are my two favorite when it comes to old-fashioned pretzels. They’re great on their own, with some Sriracha hummus, or even to make those wacky little edible Halloween spiders that kids get weirdly excited about (you know, the ones made from two crackers as the body, 8 pretzels for the legs, raisins as eyes, and some peanut butter to hold it all together?). As for “dessert” pretzels or pretzels for those you with a mean sweet tooth, Glutino has great chocolate covered pretzels: chocolate fudge, yogurt, and peppermint yogurt– I whole-heartedly vouch for all three flavors! As for my most recent discovery, a new branch of the gluten-free pretzel family: warm n’ delicious of pretzels.

I don’t know this for a fact, but until I see anything that proves the contrary, I’m going to assume it to be fact. Tonya’s Kitchen GF Soft Pretzels are the only gluten-free soft pretzels I had ever seen, found, bought, or eaten. Ever. These scrumptious little savory treats are hand-twisted buttery delights! As a source a of validation, I can honestly say my mom thinks they are up to par with Auntie Anne’s soft pretzels. As for me, not having eaten a soft-pretzel in years (or even in lifetimes?), I don’t exactly recall what my expectations were– maybe hard or dry or discolored, or disfigured or simply lacking the original soft pretzel taste. But this, this exceeded any possible expectations I could have had. Possibly, or quite probably, my new favorite gluten-free product (huh, maybe that’s why this is the product of the month?). If you adore cute, little packets of salt to add to your liking and not ginormous and not minuscule but rather “normal” sized gluten-free food and you want to taste an out-of-this-world gluten-free soft world (a phenomenon I wouldn’t have believed existed until this month), then do yourself a favor and try Tonya’s GF soft pretzels! And if salty or savory foods aren’t your thing, Tonya’s Kitchen also has GF Cinnamon Sugar Soft Pretzels ! I haven’t tried them yet, but if y’all try it out first, please let me know how it is.

Until next year #nationalpretzelmonth!

Cheers!

Anika

Spinach and Tomato Quiche

Ingredients:

  • 1 prepared GF pie crust (I use the Whole Foods Gluten-Free Bakehouse Pie Crust)
  • 1 (10 oz) frozen chopped spinach, thawed and drained
  • 1/2 cup onions, cut in long strips
  • 1 cup cheddar cheese
  • 4 oz ricotta cheese
  • 2 oz low-fat sour cream
  • 4 eggs
  • 1/2 cup milk
  • 1 tbsp  honey mustard
  • 1 tomato, sliced
  • Salt and Pepper to taste

Bake pie crust individually. Time and temperature depends on the brand of the crust. Follow instructions given on the package.   After the crust is baked, set temperature to 375°. Make sure spinach is fully drained. Sauté the onions until golden brown. Layer the baked curst with the drained spinach on the bottom, the golden brown onions over the spinach, and cheddar cheese over that.Next, combine the sour cream, ricotta cheese, eggs, milk, mustard, and any salt and pepper, if you desire, in a medium-sized mixing bowl. Mix well. Pour the mixture over the spinach, onion, and cheese layers. Place four tomato slices on top of the quiche. Bake for 45 minutes and check to see if its baked by inserting a knife in the center and seeing if it comes out clean. If not, then bake for longer. Let the quiche cool down for 5-10 minutes.