Sunday, July 8, 2007
Payback for the Gluten-Free Goddess
After floundering about quite a bit in the kitchen after the celiac diagnosis, my smart friend Mary clued me into the wonderful cooking blog made by Karina, the Gluten-Free Goddess
Here were fabulous wheatless recipes, kitchen wisdom, health advice and (most needed) baking tips, tossed liberally with humor and wonderful graphic design. I have gained a lot from her website and it was the inspiration to learn how to blog and share some of the successful recipes we've experimented with in our household.
Alas, Karina has since found out that she has a multitude of other food allergies and they have further curtailed her culinary palette. No soy, no dairy, no citrus, no poultry or eggs, no nuts, etc. Ay caramba! Enter our hero/heroine and blogger extraordinaire, Gluten Free By the Bay, who is compiling recipes that will be safe for our Gluten Free Goddess to eat. I prowled around my cookbook collection and then took a stroll around the garden to come up with a beautiful and tasty vegetable dish that Dan and I really enjoyed. It is quick and easy if you have a garden in season, but a trip to the farmer's market or supermarket will only add a little extra time for this delicately-colored, satisfying vegetable medley. A small thank you to Karina, who has helped me out so much over the last year. Hope you enjoy!
Green Goddess Saute
2 medium zucchini, trimmed, quartered and sliced thinly
2 small (1 large) red onion, thinly sliced
2 Tbsp. olive oil
6-10 asparagus spears (or half a bunch), trimmed and sliced thinly on the bias
few sprigs of fresh dill, snipped
1/2 lb. fresh peas, shelled
1 head bok choy (or any mild green, such as Swiss chard, tat soi, etc.), sliced thinly
salt to taste
Heat olive oil in frying pan. Add red onion and saute until softened, about 5 minutes. Add zucchini and cook another 3-4 minutes, or until softened. Add bok choy and asparagus and stir another 5 minutes. Add peas and saute very briefly, about 2-3 minutes, until just tender. Add dill, salt to taste and maybe another splash of olive oil, if more juice is needed.
Serve over cooked rice.