FIRST KITCHEN BLOGS

Over the weekend I hosted my sister’s “Vintage Circus” themed baby shower. She is having a little boy (Leonardo or “Leo”) at the end of September!  A vintage circus was the perfect theme for a baby named Leo (the Lion!).  Again, the theme guided the party planning but I did not go overboard. I found some vintage clowns at a thrift store; a toy carousal that I spray painted and I used popcorn holders as a vase for flowers. I also set up a tent outside and decorated with draping fabric and ribbons. I spent about $50 on all of the decorations…not bad!  Instead of getting to carnival-y on the food I went for fresh and summery. I also didn’t do anything too heavy because my Aunt Lin made beautiful and decadent circus cupcakes for desert!

Here was the menu:

Caprese Salad and baguette

Fresh Spinach Dip and veggies

Torta di Riso (My grandmother’s Italian recipe)

Fresh Fruit

Pesto Green Beans**

Balsamic Glazed Chicken

The menu was the hit of the party. The combination went well together and left people satisfied but not overly full. I will share the pesto green beans recipe. This was a hit and I used the pesto that I made last week and picked up green beans at the farmer’s market the day before.

Unfortunately, I didn't take any pictures while I was making this dish, but it is very simple so I think just following the recipe you will do just fine!

Pest Green Beans:

Serves 4-6

Prep time: 10 minutes

Cook time: 2 minutes

You will need:

2 lb green beans, stemmed

1/2 recipe Presto Pesto

1 cup fresh parmesean cheese, grated

1/4 cup walnuts, toasted

Having a sensitivity to gluten can make choosing food a challenge, but it doesn’t mean it can’t be tasty.  We just need a little creativity.   We have talked earlier about some of the foods we like.  For example, the Tinkiyada dry pasta is a favorite.  Another favorite are the back to Nature multi –seed rice crackers.

If you have some favorite products or recipes you would like to share, let us know.

We’ll post them in our future blogs. 

Gluten –free Lemony Penne Pasta

2-3 servings

(If using as an entrée it will make 2 generous servings.  Or serve it as a side with grilled chicken and it can make 3 smaller portions.  Either way- Yummy!)

6 ounces dry gluten-free penne pasta

2 tablespoons olive oil

2 tablespoons lemon juice  (juice of about ½ lemon)

1 teaspoon lemon zest

2 teaspoons capers

¼ cup Parmesan cheese

Salt

Pepper

1 cup arugula *

Prepare rice pasta according to package directions; drain.

Toss with olive oil, lemon juice and lemon zest. Stir in capers and cheese.  Add salt and pepper to taste.  Gently stir in arugula.  Serve.  

* Arugula is in season now, so it should be plentiful and available at your Farmer’s Market.  If you don’t like arugula, try substituting 1-cup baby spinach or 2 tablespoons chopped basil. 

Note:  Not gluten sensitive?   Then make with regular wheat penne pasta.  It will be just as delicious.

Don’t you wonder why there is so much more attention to eating gluten-free?  I’m not sure its all sorted out, but some things to think about.

First if you think you are gluten sensitive, it is important to see your doctor for a proper diagnosis. Is it Celiac disease or gluten sensitivity or something else unrelated?  

If you have a condition it is important to get a proper diagnosis and follow the advice of your doctor or and dietitian.

If you don’t need a gluten free diet, it’s probably not a good idea to go on it.  There seem to be a misleading perception that it is healthier for you or it is a new way to lose weight. 

Because of the increased demand for gluten free foods, it is easier to find gluten-free foods in the store, but following such a diet will still take more careful planning to get the nutrients you need. For example, finding new sources of the vitamins and the fiber found in the whole-grain wheat, rye and barley.     

The good news is you can eat a healthy gluten –free diet if you include more fruits and vegetables, beans, nuts and seeds along with some gluten- free whole gains such as brown rice and buckwheat.

For more information from a nutrition expert, Marsha Hudnall, MS, RD, check out her recent article on the subject. Is Gluten Free the Next Big Weight Loss Diet?