Adopt a Gluten-Free Blogger: August

August 22nd, 2008 yum Posted in Adopt a Gluten Free Blogger, Blog Event, Web Event 10 Comments »

event3b.jpgIf you’ve been thinking it’s about time for the next installment of adopt-a-gluten-free-blogger… you’d be right! Cheryl was kind enough to host the event last month while I was doing research in Northern Japan, and hopefully you saw her wonderful roundup of gluten-free blogger adoption posts. If you’d like to be in on the fun and host a future adopt-a-gluten-free-blogger-event, comment with the month you’d like to host and I’ll add you to the list at the adoption headquarters.

I’ve really enjoyed the chance to make some of my fellow GF bloggers’ delightful recipes. So far I’ve made Pig in the Kitchen’s veggie burgers and rolls, Naomi’s pita bread, Kate’s sandwich wrap, Accidental Veg Naomi’s french bread and zucchini, and Karina’s Vegan Mac N’ Cheese, and I enjoyed each and every dish. If you haven’t participated before in our event, there’s no time like the present.

To participate, please sign up in the comments with your name (or pen name), the name of your blog, and the name and blog name of your adopted blogger! Then just write a post about your adopted blogger between August 25 - Sep 8, having tried one of their recipes and blogged about it. Please follow your chosen blogger’s recipe as printed, making only minor changes for reasons of allergy or veg/non-veg diet. . I think it’s probably best to just link to your adopted blogger’s recipe rather than posting it in your blog. Don’t forget to link back to this blog event in your post, and after you post, EMAIL Me at seamaiden399[at]gmail[dot]com with the URL for your post and an attached PHOTO that you took of the food (very important if you want to be included in the round up!) Here’s my proposed adoption for this month, to start the ball rolling.

I’m Seamaiden, at the Book of Yum, and I’d like to “adopt” La Tartine Gourmand this month because… her food styling makes me swoon and I’m dying to try one of her tasty and beautiful gluten-free tart recipes!

Now I’ve “adopted” La Tartine Gourmand for this month, and so other bloggers *sniff* can’t “adopt” her THIS MONTH. (But next month her blog is fair game!) I will write a post sometime in the next two weeks (Deadline: Sep 8) about her blog, and a recipe that I tried recently.

I’ll keep a running list of bloggers that have been adopted at the bottom of this list. If we get repeats, the blogger who posted their claim earliest “gets” the blogger, and I’ll contact any bloggers who need to pick a new blog. (This is so we can discover the maximum number of GF bloggers and recipes!)

Once you adopt a blogger, you have until the event end date (2 weeks from opening of event- this month until Sep 8th to try a recipe and blog about blogger and their recipe.

*To be eligible, your blogger must either be a gluten-free blogger OR consistently blog gluten-free recipes with a gluten-free tag for recipes that makes them easy to find. New GF bloggers would be terrific candidates for “adoption.” Recipe must be GF as written by the original poster.*

We have no one signed up to host next month’s event. If you’d like to host next month, please email me or post in comments. :)

*You don’t have to host recipes at your site to ADOPT someone and blog about their recipes. Also, for those who are adopted- don’t worry! You don’t have to reciprocate and adopt anyone (not even the person who adopted you) unless you want to.. :) It would almost be more fun if people Didn’t automatically adopt the person who adopted them- to maximize the new blogs you get exposed to!

Our Adopted GF Bloggers, for the Aug 25 - Sep 8th “Adopt a GF Blogger” Event
1) La Tartine Gourmand (adopted by Sea of the Book of Yum)
2) Heidi of 101 Cookbooks (adopted by Cheryl of Gluten Free Goodness)
3) Lauren of Healthy Indulgences (adopted by Kimberly of Living Free)
4) Me- Sea of the Book of Yum (adopted by M-Elle of Cooking Un-cooking)
5) Kate of Gluten-Free Gobsmacked (adopted by Kerrie of Gluten Free Shaolin)
6) You pick!

AddThis Social Bookmark Button

Go Ahead Honey: Gluten Free Pesto Broccoli Potato Croquette Recipe

April 20th, 2008 yum Posted in Blog Event, Gluten Free Blogs, Go Ahead Honey, Hide your Veggies, Potatoes, Vegan, Vegetables, Web Event, leftovers 3 Comments »

croquette4.jpgsmcroquette.jpgI was fairly astonished to realize recently that there was actually a gluten-free blogging event going on that I somehow had failed to participate in. How could this be? The event in question is the “Go Ahead Honey, It’s Gluten Free” Event and was started by the very popular Naomi of Straight Into Bed Cakefree and Dried. The first event featured tea-party friendly fare, and the second featured Birthday Treats for Kids. This third one is almost the most fun, though, because it’s gone straight to the savory with a call for “finger-food” recipes. Oh, I suppose you could make a sweet dish if you like, but to me, finger food cries out for yummy garlic and crispy coatings… I had just happened across the entry and had it in mind when I went rummaging through my fridge for lunch one day. I found some leftover vegan basil pesto, dairy-free mashed potatoes, and some steamed broccoli. Hmmmm…. And so, these lovely gluten-free pesto-potato croquettes were born. I hope you enjoy them as much as I did. And poor DH- he was at work and by the time he got home, not a single one was left! In the spirit of sharing, you might want to double the recipe, because if you like them as much as I did, you might not feel like sharing otherwise!

So, here is my inaugural post for the third edition of Go Ahead Honey, it’s Gluten-Free, hosted by Sheltie Girl at Gluten a Go Go.

goaheaditsglutenfree.jpg

And if you love Gluten-Free Blog Events, check out the
Roundup for our March Adopt a Gluten-Free Blogger Event
or
Rachel’s Call for the April Edition of Adopt a Gluten-Free Blogger

Broccoli Pesto Potato Croquette Recipe
Ingredients
2 cups leftover Mashed Potatoes (made with plain dairy free milk and dairy free margarine, salt and pepper), cold
1/8 cup dairy free homemade pesto (recipe in files)
1/8 cup steamed broccoli, cut into baby pieces, stem ok
1/8 sweet red pepper, diced
1 green onion (scallion), diced
freshly ground sea salt
freshly ground black pepper

italian seasonings, salt, and pepper
2 tbsp. teff flour or other whole grain GF flour

Olive oil

To serve:
Vegan mayonnaise, soy, or rice yogurt
sirachi sauce, gourmet ketchup, or chipotle sauce
Large lettuce leaves

Directions
Combine mashed potatoes, pesto, steamed broccoli, red pepper, and green onion, folding the broccoli in carefully so florets remain somewhat intact. Season with salt and pepper. Taste and add any additional spices to taste.

Heat nonstick frypan over medium-high heat and add a teaspoon or two of olive oil (for the nicest browning) and cover pan evenly. Shape your potato mash into balls and then flatten into a patty. If you like, you can combine the teff flour and seasonings and flour your patty OR you can just leave the croquette as is. Fry your patty until golden brown, turning over to get both sides evenly crispy and brown.

To serve as “finger food” provide your guests (or family) with large lettuce leaves to make a lettuce potato wrap, with a smidgen of aoli or vegan mayonnaise or other creamy sauce and a dab of “red” sauce (your choice). Or just enjoy plain!

Dairy Free Basil Pesto Recipe for Pizza or Pasta
Ingredients
2 cups basil leaves, destemmed, and packed tightly
1/2 cup pine nuts, toasted (*Edited to have more nuts)
1/6 cup rice wine or cider vinegar
1/8 cup water
1/6 cup nutritional yeast flakes (optional)
2 cloves roasted garlic (bake with other dishes in the oven or use raw if you like)
1/4 cup olive oil
salt and pepper

Your favorite gluten-free pizza recipe (from mix, scratch (carol fenster) or pre-made)

Directions
Combine all ingredients in a food processor or blender through the garlic, and pulse until ingredients are combined and chopped. Add olive oil in a steady stream with the machine on until you form a nice pesto paste. Scrape out pesto into a bowl and reserve.

Notes
Reserve one or two tablespoons of pesto for other recipes like my buckwheat grit pesto fries! You can use it for pizza:

Prepare your gluten-free pizza according to recipe and top with pesto. Add any other ingredients you like (olives? artichoke hearts? portabella mushroom slices?) and bake according to instructions. (Usually 10-15 minutes). Slice and enjoy!

Or for pasta:
Combine with gluten-free pasta, grilled veggies and plenty of pesto. Yum!

AddThis Social Bookmark Button