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Frozen Peach Margaritas

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Lazy, hot Saturday afternoon.  I have to get some paperwork done, so how to cool down while I work?  Sip a frozen peach margarita!  Smooth, cool, not too sweet and not too sour.  Here’s how:

Frozen Peach Margaritas (for two)

3 cups frozen peaches
juice of 2 limes
1/4 cup tequila

Put everything in the blender, and blend on high.  It may take some time, and shaking of the pitcher, but eventually you will reach chilled velvety bliss.  Taste and adjust the ingredients to your liking.  Serve in a glass with a lime wedge.

PS: Tequila is, as far as I know, gluten free.  Thankfully, as a lot of “adult” beverages do not fall into the gluten free category.  If you don’t have these ingredients on hand, a glass of chilled white wine would be nice on a hot day too.  (LOVE wine as it’s also gluten free.)


Lemon Herb Chicken Salad

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My roommate and I have an ever evolving chicken salad recipe. It depends on who’s primarily making it, what herbs are growing in the back yard, and what’s in the fridge. No matter how much it changes, it’s always a hit. We use Costco rotisserie chickens- they’re gluten free, good, easy, and $5.  And as far as I know, these brands for mustard seem alright to me: Inglehoffer, Grey Poupon.  As for mayo, it’s always Duke’s- good southern ladies won’t bother with any other mayo.

Lemon Herb Chicken Salad

1 rotisserie chicken, pulled off the bone into chunks
2 spring onions (or 5 green onions), diced
1 small bunch grapes, cut in half
1/4 C slivered almonds
1/4 C chopped fresh sage + oregano

zest of 1 lemon
juice of 1/2 lemon
3T mayo
2 T grain mustard
1 T dijon mustard
1 t horseradish
1/2 t sea salt
fresh ground black pepper

Mix all dressing ingredients. These are not exact measurements- mix everything according to your taste. Stir the dressing into the salad ingredients. Serve over romaine lettuce with GF crackers (I like Crunchmaster brand.)

goodbye to gluten

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Labor Day was my last hoorah with gluten. I spent the week leading up to it eating my favorite forms of kryptonite. (and bearing a striking resemblance to the Very Hungry Caterpillar)

August 26: Reuben on rye and Nantucket fries and cake samples
August 30: fried chicken and yeast rolls (unfortunately it was at K&W)
August 31: ChickFilA chicken biscuit
September 2: Dunkin Donuts Munchkins, Only Burger with a bun
September 3: eating whatever off the taco truck
September 4: pancake breakfast
September 5: pasta, restaurant bread, French food
September 6: Mellow Mushroom pizza crust, Triangle Belgian Golden beer, Larissa’s Guinness and Bailey’s cupcakes
September 7: Krispy Kreme original glazed, dark porter beer

But 8 months later, I don’t really miss any of these too much.  I guess it’s because I now associate them with feeling sick.  But I do miss the convenience of eating whatever.

good ‘ol spaghetti + meat sauce

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I had a dinner gathering a while back and made the spaghetti recipe my mom’s been making for years.  It was a hit, likely because it’s really heavy on the ground beef.  I made everyone else normal pasta and only had to boil a small batch of gluten free pasta for me.  I couldn’t find this recipe on the web, so I’m sharing it here.

Italian Meat Sauce (serves 6)

Better Homes and Gardens New Cook Book (1968 version)

1 C chopped onion

1 lb ground beef

2 cloves garlic, minced

3 lbs canned diced tomatoes

1 6oz can tomato paste

1 T brown sugar

1 t salt

1 ½ t dried oregano

¼ t dried thyme

1 bay leaf

In a Dutch over, combine onion, meat, and garlic; cook till meat is browned and onion is tender.  Skim off excess fat; add remaining ingredients and some water if it is too thick.

Simmer uncovered for 3 hrs or till sauce is thick; stir occasionally.  Remove bay leaf.  Serve over hot spaghetti with grated parmesan.